Offerings

30 Minute Meals: Full Series

Get excited about dinner with these seven (or less) ingredients main dishes that you can have on the table in 30 minutes. Discover simple ways to incorporate more vegetables into your meals, while taking the challenge out of weeknight meal planning. Learn time-saving tips and prep methods. Take the series of two classes at a discounted rate, or sign up for either of the single session topics. Week 1 is Soups & Starters, week 2 is Main Meals.

February 18-25, 2024 | 2:00pm-4:30pm PST | Bend

30 Minute Meals: Main Meals

Get excited about dinner with these seven (or less) ingredients main dishes that you can have on the table in 30 minutes. Discover simple ways to incorporate more vegetables in your meals, while taking the challenge out of weeknight meal planning. Learn time-saving tips and prep methods. Nutritious, delicious, and quick are what will be happening in your kitchen with Indian Butter Chicken, Tomatillo Turkey Chili, and Gazpacho Cod in Parchment. All recipes will be prepared gluten and dairy-free as well as low-glycemic. Please contact the instructor with any additional food sensitivities.

Sunday, February 25, 2024 | 2:00pm-4:30pm PST | Bend

30 Minute Meals: Soups & Starters

Get excited about dinner with these seven (or less) ingredients main dishes that you can have on the table in 30 minutes. Discover simple ways to incorporate more vegetables in your meals, while taking the challenge out of weeknight meal planning. Learn time-saving tips and prep methods. Nutritious, delicious, and quick are what will be happening in your kitchen with Indian Butter Chicken, Tomatillo Turkey Chili, and Gazpacho Cod in Parchment. All recipes will be prepared gluten and dairy-free as well as low-glycemic. Please contact the instructor with any additional food sensitivities.

Sunday, February 18, 2024 | 2:00pm-4:30pm PST | Bend

A Tour of Beers

Spend the afternoon tasting and exploring different beer styles with award-winning home brewer Steve Brainerd. Discover what makes each style unique and learn about off-flavors, judging, and evaluation of beers. The styles presented include light lager, amber, porter, Belgium, and IPA. This class is ideal for anyone interested in learning more about beer, especially the home brewer. Students must be 21 years of age or older and bring ID.

Saturday, October 28, 2023 | 11:00am-2:00pm PDT | Bend

Beer Brewing Sensory Analysis

Join BJCP Grand Master IV Beer Judge and 2011 National Homebrewer of the Year, Randy Scorby, to learn about the aroma and flavor components in beer, including off characteristics and what causes them. Improve your sensory experience by tasting samples and learning how to identify and describe different aspects of aroma and flavor. This class is open to anyone interested in learning more about beer.  Although homebrewers will benefit from this class, it is designed to cater to all beer enthusiasts. Must be 21 years of age or older and bring ID.

October 19-26, 2023 | 6:30pm-8:30pm PDT | Bend

Fermentation Workshops

Learn about cheese making, kimchi, kombucha, vinegar, pickles, bread, and more! Join Julian Darwin, CCI Retired Chef & Andy Laursen of Windy Acres Farm, with additional guest speakers. This is a non-credit course for personal enrichment held at Cascade Culinary Institute in Bend. Includes a hands-on field trip! Attendees are expected to attend ALL classes.

October 27, 2023 to February 2, 2024 | 2:30pm-6:30pm PDT | Bend

Gluten-Free Baking for the Holidays

Holidays are a time of gatherings and sharing good food. In this class, you'll gain confidence in baking gluten and dairy-free treats that will have everyone at your gatherings asking for seconds! Using a variety of gluten-free flours and baking techniques, students will gain hands-on experience in baking flaxseed bread, jam-filled walnut scones, and pumpkin biscotti.

Saturday, November 4, 2023 | 9:00am-12:00pm PDT | Bend

Grand Craft Beer: Autumn Seasonals

There's hardly a bad time for a beer, but Fall marks the end of drinking beer for refreshment and the beginning of drinking for interesting flavors. From Germanic Märzens at Oktoberfest to British brown ales reflecting the color of the leaves to India Red Ales boasting both fresh hops and specialty malts, there's a Fall flavor for every palate.

Thursday, October 12, 2023 | 6:00pm-8:00pm PDT | Bend

Grand Craft Beer: Winter Seasonals

The onset of winter also means the release of "winter warmer" ales. These are typically bigger, stronger, higher gravity beers designed to stick to your ribs. From Imperial Stouts and Porters brimming with roasty flavors to robust barleywines that pair perfectly with a firepit, to all manner of wintry spiced brews, there's a winter beer for every palate. And of course, those cold-weather ales pair perfectly with seasonal dishes

Thursday, February 15, 2024 | 6:00pm-8:00pm PST | Bend

Handcraft Your Own Whiskey

Join professional whiskey distiller Rick Molitor at New Basin Distilling Company in Madras, Oregon to learn about the making of whiskey. This class will explore different types of grain, the milling, mashing, fermenting, distilling, and aging of whiskey. This is a hands-on class where participants will be helping with each step of the process and learn how to legally distill whiskey. Class includes lunch and the tasting of various types of whiskey. Participants will also leave with a whiskey tasting glass, distilling and tasting guidebook, 1-liter oak barrel, and 2 - 750ml of unaged whiskey to age and enjoy at home. Participants must be 21 years of age or older and show ID.

Sunday, January 28, 2024 | 1:00pm-6:00pm PST | Madras

La Sobremesa: Learn, Share, Connect, Chat in Spanish Through Food

Hispanic cultures are known for their strong sense of family and community, active social lives, and rich culinary culture. Food plays a significant role in their social interactions and how they relate to one another. La Sobremesa combines the spirit of community with conversations in Spanish around a table full of delicious food made from traditional Hispanic recipes. Conversations will be led by native Spanish-speaking members of our community.

October 21, 2023 to December 2, 2023 | 10:00am-2:00pm PDT | Bend

PNW Cuisine: A Full Series

Join Chef Candy on a gastronomical tour of the Pacific Northwest. Each course is designed with a delicious menu, using ingredients specific to and sourced from PNW. Enjoy fresh coho salmon; tasty snow crab, grass fed ribeye steaks and Oregon lamb shoulder. This course will awaken your culinary curiosity while learning about the abundant foods and products of the Pacific Northwest. Register for any of the stand-alone classes, or the full series at a discounted price.

November 4, 2023 to December 9, 2023 | 10:00am-1:00pm PDT | Bend

PNW Cuisine: Braised Lamb Stew

Grass-fed lamb shoulder, sourced locally from Anderson Ranch, is the centerpiece to this braised stew. Cooked slowly to maximize flavor and tenderness, this dish will be accompanied with a gastrique made from PNW Marionberries, creamy horseradish mashed potatoes and seasonal vegetables. A delicious meal for colder fall evenings. Register for any of the stand-alone classes, or the full series at a discounted price.

Saturday, November 4, 2023 | 10:00am-1:00pm PDT | Bend

PNW Cuisine: Coho Salmon

Coho Salmon is the quintessential PNW ingredient, most abundant in coastal waters from Alaska to central Oregon. This mild flavored fish will pair well with hazelnut brown butter, sweet and sour Brussel sprouts. A meal any fish lover can enjoy. Register for any of the stand-alone classes, or the full series at a discounted price.

Saturday, November 11, 2023 | 10:00am-1:00pm PST | Bend

PNW Cuisine: Ribeye Steak with Pinot Noir Reduction

Ribeye is a flavorful, tender cut of beef with plenty of marbling. Using local, grass-fed beef, learn to cook this flavorful, tender cut of beef. Paired with an Oregon Pinot Noir reduction, Tillamook cheese and locally grown mushrooms, and you will have created a wonder PNW meal to impress your friends and family. Register for any of the stand-alone classes, or the full series at a discounted price.

Saturday, December 2, 2023 | 10:00am-1:00pm PST | Bend

PNW Cuisine: Snow Crab Fettucine

Snow crabs are known for their complex briny, salty, savory and sweet flavor. Cooked in a lemony butter sauce and paired with homemade fettucine noodles, seasonal vegetables and you have created a classic PNW culinary experience to share with family and friends. Register for any of the stand-alone classes, or the full series at a discounted price.

Saturday, December 9, 2023 | 10:00am-1:00pm PST | Bend

Sauces From Around the World

Bring a world of flavors to your dinner table with these gluten-free and dairy-free classic sauces that draw from various ethnic traditions. Gain mastery of the following sauces: Mexican Mole Sauce, Thai Coconut Curry, Mediterranean Caper Sauce and Spanish Romesco Sauce. These sauces are bursting with flavor while accommodating common dietary restrictions.

Sunday, November 5, 2023 | 2:00pm-5:00pm PDT | Bend

Sourdough Superpower: The Gluten-Free Secret

Superpower your gluten-free kitchen! Ancient grain sourdough starters are the path for deliciousness in all your baking, from crusty, open-crumb breads to luscious, tender cakes. This 4-session class will give you all the tools needed for stellar results. Note: This class is not held in a Gluten-Free certified kitchen.

February 3-24, 2024 | 10:00am-1:00pm PST | Bend

Supper Series: Assorted Tapas & Paella

Welcome to the COCC Community Education Dinner Series. Join Chef Candy Argondizza as she demonstrates the technique of cooking Paella and assorted tapas, in our state-of-the-art demonstration classroom at Cascade Culinary Institute.

Sunday, February 11, 2024 | 5:00pm-8:00pm PST | Bend

Supper Series: Spring Pea Agnolotti

Welcome to the COCC Community Education Dinner Series. Join Chef Candy Argondizza as she demonstrates the technique of making fresh agnolotti, a flattened pasta from the Piedmont region of Italy, in our state-of-the-art demonstration classroom at Cascade Culinary Institute.

Sunday, May 5, 2024 | 5:00pm-8:00pm PDT | Bend

Tequila vs. Mezcal: A Breakdown

All tequilas are mezcals, but not all mezcals are tequila! Join professional distiller, Rick Molitor, from New Basin Distilling Company located in Madras, OR, and learn all about tequila and mezcal. While we sample different varieties, you will explore the history, distilling process, and unique characteristics of the different spirits made from agave. The cost includes a tasting kit that will provide you with samples, a tasting guide, and a whisky-tasting glass for blind nosing and tasting to determine your favorite. Kits will be available to pick up at a COCC campus near you, the week before the class runs. No kits will be provided outside the state of Oregon. Participating students must be 21 years of age or older.

Sunday, November 5, 2023 | 4:00pm-6:00pm PDT | Online

Traversing the Globe: A Full Culinary Techniques Series

Join professionally trained chef, Candy Argondizza, on a 5-part culinary techniques course. Each week will have a unique menu and recipes, from all corners of the globe. Chef Candy will pair a menu and culinary techniques unique to each region in the series, which include the Middle East, France, China, Italy, and the United States.

January 6, 2024 to March 2, 2024 | 10:00am-1:00pm PST | Bend

Traversing the Globe: Chinese Steamed Pork Bao Buns

Bao Buns, also known as "steamed buns" are a delicious, warm, fluffy treat of stuffing wrapped inside a sweet, white dough. Chef Candy will guide you through creating your own dumpling-like dough, stuffed with a delicious pork filling, and paired with traditional cucumbers and charred broccoli. Bring the heart of China into your own kitchen with this new recipe.

Saturday, January 6, 2024 | 10:00am-1:00pm PST | Bend

Traversing the Globe: French Crispy Trout Grenobloise

In the realm of classic French cuisine, any Grenobloise preparation is served in a sauce of browned butter, capers, parsley, and lemon. This crispy trout recipe is paired with Pomme Darphin, a traditional French potato pancake. This international delight is sure to impress friends and family.

Saturday, January 20, 2024 | 10:00am-1:00pm PST | Bend

Traversing the Globe: Italian Potato Gnocchi

Join Chef Candy and learn to make the authentic Italian classic, potato gnocchi. This delicate potato "pasta" or dumpling, will bathe in a bath of butter sage broth, topped with a prosciutto crisp. Paired with seasonal roasted vegetables, this dinner is sure to please your family and friends.

Saturday, February 3, 2024 | 10:00am-1:00pm PST | Bend

Traversing the Globe: Middle Eastern Lamb Meatballs

Want something to warm you up on these frigid winter nights? Join Chef Candy and create a stew of delicious lamb meatballs with barberries, yogurt, and herbs. This comforting bowl is a stick-to-your-ribs kind of meal and will be served with roasted cauliflower and hazelnut salad. Show off your new international cuisine to your friends and family.

Saturday, February 17, 2024 | 10:00am-1:00pm PST | Bend

Traversing the Globe: United States Pan-Seared Pork Tenderloin

Pork tenderloin is one of the most tender cuts of pork. It is as versatile as it is tasty. Chef Candy will demonstrate how to obtain a good pan-sear, and finish in a hot oven for a delicious, easy to prepare go to dinner any time of the year. Sliced pork medallions will be complimented with a dried fruit chutney, alongside horseradish smashed sweet potatoes.

Saturday, March 2, 2024 | 10:00am-1:00pm PST | Bend

Veggies for Breakfast

A whopping 90% of us don't consume enough vegetables each day. Veggies help with weight loss, blood sugar regulation, skin, hair, and nail health and are cancer-protective. Swap the bagel for one of these veggie-filled breakfasts and get a head start on getting the recommended servings of vegetables each day. On the menu: Cauliflower Bake, Sausage Egg Cups (meatless option available), and Sweet Potato Hash. Please contact the instructor with any additional food sensitivities.

Saturday, March 9, 2024 | 9:00am-12:00pm PST | Bend

Warm Winter Salads

Just because the weather has changed doesn't mean it's time to give up your salads. In this hands-on class you'll make and sample three award-winning salads that will impress those at your table this winter. On the menu: Roasted Broccoli Salad with Apple, Roasted Bacon, Onion & Mushroom Salad, and Warm Lentil Salad with Turkey Sausage and Apple. Please note: This is not a gluten-free certified kitchen.

Saturday, October 7, 2023 | 11:00am-2:00pm PDT | Bend

Whiskey Appreciation: Bourbon

Join professional whiskey distiller Rick Molitor from New Basin Distilling Company to learn everything you need to know about bourbon. Rick will discuss the process of making bourbon and lead you through the exploration of flavor notes and the best strategies for enjoying bourbon. Participate in a blind taste test with a variety of bourbons to gain a deeper understanding of your favorite bourbon profile. Class cost includes a tasting kit that consists of a course/tasting guide, six-2 ounce bourbon samples, tasting cups, and a Glencairn Whiskey glass for future enjoyment. Kits will be available to pick up at a COCC campus near you, the week before the class runs. No kits will be provided outside the state of Oregon. Participating students must be 21 years of age or older.

Sunday, October 8, 2023 | 4:00pm-6:00pm PDT | Online

Whiskey Appreciation: Scotch

Join professional whiskey distiller Rick Molitor from New Basin Distilling Company located in Madras, OR, and learn about Scotch whiskey. While we sample different varieties of Scotch whiskey we will explore some history, the distilling process, and the unique characteristics of the different regions of Scotland. You will receive a tasting kit including six samples of Scotch whiskey, a tasting guide, and a whiskey tasting glass. Kits will be available to pick up at a COCC campus near you, the week before the class runs. No kits will be provided outside the state of Oregon. Participating students must be 21 years of age or older.

Sunday, December 3, 2023 | 4:00pm-6:00pm PST | Online