Discover the secrets of popular Thai dishes in this five-hour workshop. Students will begin their journey by learning to make Som Tam Thai, a green papaya salad with dried shrimp. They will then create Nam Prik Kaeng Dang, a red curry paste made from scratch to use in the recipe for Kaeng Pet Kai Normai On (chicken and bamboo shoots in red curry). Finally,students will learn to make Pad Thai, which is so much more than noodles! Bring an apron, sharp chef's knife, take-home containers and a sense of adventure.

Sunday, May 19, 2019, CUL 119
Join the strawberry craze and learn how to make beautiful and delicious desserts with these local gems while they are in season. Students will make a strawberry rhubarb pie and tartlettes filled with vanilla pastry cream, topped with a crown of glazed, sliced strawberries.

Saturday, June 8, 2019, CUL 116
Learn to make this classic French yeast bread that is light, sweet and rich in flavor. Discover how to shape the dough into the traditional French top-knot design. Students will also learn to make the Americanized version, using the dough to make Pecan Sticky Buns. This is a two-day class. In the first class, students will make the dough and give it time to rise and then return on the second day to form and bake the bread.

April 27-28, 2019, CUL 116
Are you living on your own for the first time or heading off to college and needing to hone your basic kitchen skills? If so, this class is for you. Spend the morning in this crash course on kitchen basics including sanitation, knife skills and essential cooking techniques. Learn to prepare easy meals and dishes sure to impress your friends and make you look like an expert.

Sunday, April 14, 2019, CUL 117
Learn to make fresh homemade bagels, English muffins and biscuits. They taste so much better than store-bought baked goods. Bake and freeze to have on hand. They make for an easy breakfast on the run, just add a protein and you are good to go!

Saturday, April 6, 2019, CUL 116
Join Chef Candy Argondizza in a six-week culinary techniques class and learn to master the five French mother sauces. Each week, students will learn how to create one mother sauce along with a derivative sauce and then pair the sauces with a classic dish to build additional culinary skills such as poaching, sautéing and roasting.

April 13, 2019 to May 18, 2019, CUL 117
Welcome to the COCC Continuing Education Dinner Series. This term, students will get the opportunity to interact with Chef Candy as she demonstrates the technique of cooking Fish en Papillote in our state-of-the-art demonstration classroom at Cascade Culinary Institute. This technique is an easy, healthy, and flavorful way to cook fish; sealed in its own parchment paper pouch, the fish is essentially steamed and infused with flavor inside a convenient little package.

Wednesday, May 22, 2019, CUL 118
Join certified Fermentationist and Nutritional Therapy Practitioner Robbie Bianchi-Pray to learn about the exciting process of brewing traditional fermented Kombucha tea. All participants will go home with their own culture for lifelong brewing and the confidence to share their creations with friends!

Saturday, May 11, 2019, CUL 119
Join the fun of puff pastry, even if you didn't take the first class.  Learn to make a quick puff pastry for a classic French Tarte Tatine (upside down caramelized apple or pear tart) as well as your beloved childhood favorite: palmiers (elephant ears). 

Saturday, May 18, 2019, CUL 116
Whether you are avoiding gluten products to lose weight or you have a true intolerance, this class will give you the information you need to bake without gluten. Learn to make healthy gluten-free recipes, while understanding the nutritional benefits of gluten-free flours. The instructor will discuss strategies for stocking a gluten-free pantry as well as how to troubleshoot gluten-free baking challenges. This is a hands-on class so bring an apron and take-home containers. NOTE: THIS IS NOT A GLUTEN FREE CERTIFIED KITCHEN.

Saturday, May 4, 2019, CUL 116
This class covers simple, classic brunch items that will impress your family and friends for any upcoming holiday brunch. Recipes will include delicious yeasted coffee cake, quiche and scones.

Saturday, April 13, 2019, CUL 116
Learn basic cake baking and decorating skills.  In this class, students will bake their own 6" layer cake from start to finish. This will include making butter cream filling and practicing simple piping basics to give your cake a personal flair.  Go home with a professional looking cake you created!  If you have your own piping kit, bring it, otherwise tips will be provided.

Saturday, May 11, 2019, CUL 116
Tacos Al Pastor are a staple on the Mexico City street food scene. How did a Middle Eastern cooking technique end up in the heart of Mexico? Explore this fun fact while learning to cook this delicious street food. Class will also make Mexican grilled corn with chilies and lime, a trio of salsas and guacamole to accompany the Tacos Al Pastor. Enjoy a demonstration on how to make homemade corn tortillas.

Sunday, April 21, 2019, CUL 117
This fun, interactive and hands-on class will introduce students to the fundamentals of bartending. Topics discussed in this class will include the process of distilling, the brief history & characteristics that differentiate each distilled spirit, and much more! Students must be 21 years of age or older and bring ID.

May 18-19, 2019, CUL 120
In this class, students will learn proper food handling skills, safety standards, and food-safety management systems to prevent food-borne illness. This course fulfills the certification requirement for working in the food industry and prepares students for the ServSafe Food Protection Manager Certification exam.

April 27-28, 2019, CUL 116
¡Mmm, Delicioso! Explore Spanish tapas and wine with professionally trained chef instructor, Candy Argondizza and wine educator, Sarah Wolcott. Students will create four different tapas recipes in this hands-on class while learning about wine history, regions, producers and flavor profiles as it relates to the various recipes.

Saturday, June 1, 2019, CUL 117
Are you tired of serving up the same rotation of meals? Are you curious about the use of herbs and spices you see at the grocery store but have no idea how to use? Then this class is for you! Prepare and eat a vibrant array of vegetarian Indian dishes that are comforting and warming.

Saturday, June 8, 2019, CUL 117
Even though the days are hot, you don't have to give up on soups! Cool off with chilled soup versions of a few classics, like Gazpacho, and Vichyssoise.  When paired with a classic Blue Cheese and Apple Walnut Salad,  or wilted spinach salad with Orange Vinaigrette you have a perfect summer meal. Bring an apron, sharp knife and containers to take your creations home.

This course contains no sessions at this time.
For the ultimate summer BBQ, make these elegant but easy appetizers to impress your guests. Learn five fantastic appetizers that include Fusion Wontons, Salmon Lox Crostini, Bacon Wrapped Bleu Cheese Dates, Sausage Jalepeno Poppers, Bruschetta Anti-pasta. As a bonus, students will create a Southwest Roasted Garlic plate that is sure to excite and make you the best BBQ host in the neighborhood.

This course contains no sessions at this time.
Summer weeknight cooking doesn't need to be bland or hard. Learn four different traditional curries (red, yellow, green, rogan josh), each paired with traditional curry vegetables.  Each recipe is easily adaptable to mix and match proteins for an easy and delicious summer dinner.

This course contains no sessions at this time.
Take advantage of the abundant colors and flavors of the summer season. Start your day with vegetables! In this class, learn how to shop the Farmer's Markets and incorporate a variety of locally grown produce into tasty, easy and satisfying breakfast meals. You'll discover a host of benefits that vegetables contribute to our health while sampling: Cauliflower cake, Sausage Egg Muffins, Asparagus, Mushroom & Potato Hash

This course contains no sessions at this time.
Making healthy food choices when shopping and eating out is key to consuming a well-balanced diet and achieving your health goals. In this class, students will learn how to shop efficiently and make healthy choices to restock their pantry and kick-start their healthier life goals. Learn to read nutrition labels, build a balanced meal and then taste some of the great recipes you can make with the shopping recommendations made by the instructor.

Saturday, April 20, 2019, CUL 118
Explore, taste and enjoy flavor profiles and foods from China, Korea and Vietnam. Learn to make Chinese Dumplings, Korean Kimchi, and Vietnamese Spring Rolls. All recipes can be made vegetarian if you choose. Students will also learn basic knife skills and safety, sanitation, kitchen flow and communication. For students ages 10-14.

Sunday, April 28, 2019, CUL 117
In this four-hour, fun and action packed class, students will learn how to make a classic roast chicken, crispy potatoes and grilled broccolini with vinaigrette. Basic knife skills and safety, sanitation, kitchen flow and communication will also be covered.

Saturday, April 6, 2019, CUL 117