Courses

Apples and pears are definitely the unsung heroes of the winter fruit world. These juicy gems are naturally sweet and are easily transformed into silky, caramelized goodness. Learn to make a Dark Spicy Gingerbread topped with Caramelized Pears, and individual Rustic Apple Tartelettes with Almond Cream encased in a flaky pastry.


This course contains no sessions at this time.
Feeling 'blah' about your eating habits? Superfoods can give your diet a healthy boost, while reducing your risk of heart disease, memory loss and other health problems.  These foods pack a big nutritional punch and provide a strong source of vitamins, minerals, fiber and other nutrients.  In this class, students will learn about different superfoods and how to maximize their benefit by combining them to make delicious recipes. 


This course contains no sessions at this time.
Build your confidence in the kitchen and expand your culinary chops in this five-week techniques course. Under the guidance of Chef Candy, you will grow your knife skills and cooking techniques to create the perfect dinner for your family. Learn new recipes and skills each week. You are sure to walk away with a newfound sense of confidence and a solid understanding of basic cooking techniques to use in your own kitchen.


This course contains no sessions at this time.
Cauliflower is all the rage right now in the foodie world! Discover what all the talk is about as you learn to prepare cauliflower in four different ways: Pizza Crust, Alfredo Sauce, "Hot Wings," and Cauli-steaks. You will leave the class with an understanding of the benefits of and techniques for using cauliflower in creative and flavorful ways. All recipes will be gluten-free and vegan. NOTE: This is NOT a Certified Gluten-Free Kitchen.


Sunday, May 17, 2020, CUL 117
Cool off with chilled versions of classic soups. Learn to make summer Gazpacho and Vichyssoise, a delicious leek and potato soup. Pair both with a blue cheese and candied walnut salad for a perfect summer meal.


This course contains no sessions at this time.
Impress your friends and learn how to make those pricey, yet beautiful and delicious French cookies: Macarons and Madeleines. Make a meringue for your Macarons and learn to pipe it into perfect rounds. Then fill them with two different fillings: lemon curd and ganache. Students will also create buttery Madeleines, crispy on the outside and spongy on the inside. Finish by dipping them in chocolate. Délicieux!


Saturday, May 9, 2020, CUL 116
Culinary herbs add a special vibrancy to our foods, yet they are often overlooked sources of powerful nutrition and healing. Immerse yourself in the aroma and flavor of culinary herbs. We'll explore their historical uses and their science-based medicinal applications as well as discuss how to grow herbs in Central Oregon. Gain hands-on experience in preparing and tasting a variety of aromatic sauces and side dishes. All recipes will be prepared gluten and dairy-free. Please contact the instructor if you have additional food intolerances. NOTE: This is not a Gluten-Free Certified Kitchen.


Saturday, May 30, 2020, CUL 119
Weekday cooking doesn't need to be bland or difficult. Explore different vegetable recipes using four traditional curries (red, yellow, green, and orange). Each recipe is easily adaptable to mix and match with protein for an easy and delicious meal.


This course contains no sessions at this time.
Welcome to COCC Continuing Education Dinner Series. This term, students will get the opportunity to interact with Chef Candy as she makes homemade corn tortillas. She will demonstrate how to prepare the masa, form the dough and cook the tortillas. Chef Candy will also discuss the making of salsa and three different fillings for the tacos including chicken mole, pork al pastor and roasted mushrooms. At the conclusion of the demonstration, all students will enjoy eating tacos paired with local craft beer. A professional brewer will spend time educating and offering samples on a variety of boutique beers that will perfectly compliment the menu. Beer provided by Geist Beerworks of Redmond. Must be 21 years of age or older and bring ID.


Tuesday, May 5, 2020, CUL 118
Join Chef Candy as she demonstrates the technique of cooking Valencian Paella in our state-of-the-art demonstration classroom at the Cascade Culinary Institute. Paella is a traditional rice dish of Spain that has many variations, but its home is Valencia. Chef Candy will prepare a colorful mixture of saffron-flavored rice with assorted shellfish, fish and chorizo sausage, using a paellera, the flat, round pan in which it is cooked. At completion of class, students will enjoy the dish and a glass of wine together (if 21 years of age or older).


This course contains no sessions at this time.
Looking to lower your grocery bill? There are several 'staples' that are easy to make at home, and will cost much less than purchasing in the store! Come join the fun as we take the "DIY" craze into the kitchen. This demonstration class will provide instruction and sampling of homemade almond milk, granola, gluten free crackers and hummus


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


This course contains no sessions at this time.
Do you ever find yourself feeling bad about the amount of food you throw in the trash or compost? If so, this class is for you! We will take a light and humorous approach to using the "bits" you don't know what to do with at the end of the day. Come prepared with an open mind, pen and paper and a hunger for adventure as we explore the new beginnings of the old scraps! Chef Shannon will show you how to make rice fritters (Arancini), wonderful stocks to make excellent soup, pesto and candied fruit peels. Students will get to taste her take on eating more and wasting less.


This course contains no sessions at this time.
Welcome to COCC Continuing Education Dinner Series. This term, students will get the opportunity to interact with Chef Candy as she demonstrates and discusses the processes of curing, brining, smoking, confitting and pickling.   At the end of the class, students will relax and enjoy tasting the following dishes: thinly sliced gravlax with preserved lemon crème fraiche; smoked trout and horseradish cream and pickled jalapeños and frisée salad and duck confit.  Gain tips and techniques on how to preserve your own food and creating beautiful, delicious dishes.   Wine will be served. Must be 21 years of age or older and bring ID.


This course contains no sessions at this time.
Students will make fresh pesto bread appetizer, delicious chimichurri to embolden steak skewers and a bold olive tapenade with homemade crostini.


This course contains no sessions at this time.
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. Explore 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. NOTE: This is NOT a Gluten-Free Certified Kitchen.


This course contains no sessions at this time.
Bring a world of flavor to your dinner table with easy gluten-free and dairy-free classic sauces. You will gain mastery in sauces of various ethnic traditions such as Mexican Mole Sauce, Thai Coconut Curry, Mediterranean Caper Sauce, and Spanish Romesco Sauce. These sauces are bursting with flavor while accommodating common dietary restrictions. Guaranteed to impress your family and dinner guests.


Saturday, May 2, 2020, CUL 119
Learn how to hand make authentic Italian classics. Students will prepare pappardelle with classic marinara, delicious light potato gnocchi with brown butter sage sauce and creamy rich risotto with roasted mushrooms.


This course contains no sessions at this time.
If your New Year's resolution includes eating healthier but you don't want to give up your classic comfort foods, join Chef Holly and learn to create classic dishes using surprisingly healthy ingredients. Recipes may include a Warm Spinach-Artichoke Dip, Macaroni & Cheese, and Cookie Dough Dip. All recipes are vegan and can be made gluten-free.  NOTE: This is not a Certified Gluten-Free Kitchen.


This course contains no sessions at this time.
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.


This course contains no sessions at this time.
Discover the secrets of popular Thai dishes while cooking and tasting all along the way! Begin your journey by learning to make Som Tam Thai, a green papaya salad with dried shrimp. You 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, you will learn to make Larb Moo, an herbed, spiced pork salad that is so much more than just a salad!


Sunday, May 17, 2020, CUL 119
Chef Shannon will teach you how to spice up your meals as you prepare a vibrant array of vegetarian Indian dishes that are comforting and delicious. Impress yourself and your dinner guests with recipes such as Masoor Dal & Chapati (spiced red lentils & flatbread), Saag Paneer (grilled paneer cheese with spinach) and refreshing Mango or Salty Lassi (milkshake).


Sunday, May 3, 2020, CUL 117
Join Chef Shannon with this hands-on International Sunday Dinner series. The final class in this winter series visits the Mediterranean region. Students will prepare a traditional Greek Moussaka, Phyllo Crusted Spanakopita and a Tomato Feta Salad.


This course contains no sessions at this time.
Learn to bake pillowy-soft Japanese Milk Bread using the Tangzhong Method in this hands-on class. Discover why Tangzhong produces higher, lighter and fluffier breads that stay fresh longer. Explore ways to convert your favorite bread or cinnamon bun recipe using this method.


Saturday, May 30, 2020, CUL 116
You don't have to be German to love Bratwurst. Learn to make fresh Bratwurst from start to finish. Explore different sausages and curing techniques and then jump in to make your own, just in time for summer grilling season.


This course contains no sessions at this time.
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.


This course contains no sessions at this time.
Did you know that plant-based Italian food can be satisfying and delicious? Join us for a healthy, show-stopping demonstration and meal experience. Chef Holly will demonstrate how to make a fresh caprese salad, rich lasagna, and decadent tiramisu with no animal products. After the demonstration, students will sit down to enjoy this delicious Italian meal with a glass of red wine. Must be 21 years of age or older and bring ID.


This course contains no sessions at this time.
Viva Mexico!  This demonstration and tasting class will have your taste buds dancing as Chef Holly  shows you how to cook a plant-based Mexican dinner, including posole stew, jackfruit enchiladas, and an incredble, tres-leches cake!  After the demonstration, students will sit down to enjoy this fiesta meal with a glass of beer or wine.  Must be 21+ and show ID.


This course contains no sessions at this time.
Poached salmon sounds fancy but it is actually quite easy to prepare. Learn this hassle-free technique that will impress your family and guests. Chef Candy will also teach you how to turn the poaching liquid into a delicious Vin Blanc (white wine) sauce. Plate the salmon next to a side of horseradish mashed potatoes and vegetables and you have a great new dish for holidays or Sunday family dinners.


This course contains no sessions at this time.
What is better than a piece of pie? A pie you can hold in your hand! Join Chef Katie and learn how to make delicious turnovers, mini galettes, and tartlettes.


This course contains no sessions at this time.
Current research suggests that what we eat may affect our overall mental health. In this hands-on class, learn about the nutritional aspects of healthy, tasty, and soothing food to boost mental health. Students will prepare, cook and eat several dishes that are commonly associated with the Mediterranean diet as well as the DASH diet. Learn lifestyle strategies to help you find the time and energy to enjoy your cooking time.


This course contains no sessions at this time.
Springtime holidays call for a buffet of dishes that highlight seasonal flavors and mouthwatering ingredients. This class will teach you how to make flavorful, plant-based cheesy scalloped potatoes, creamy asparagus risotto, mint-and-green pea appetizers, and luscious carrot cake cupcakes with cream cheese frosting.


This course contains no sessions at this time.
Spring vegetables can be roasted to sweet caramelized perfection and paired with a rich flavorful cheese and a flaky pastry to make a delicious savory pie. Pair with a salad or soup and you have a light spring meal. Learn to make your own custom tailored galette and turnovers with a variety of vegetables, cheeses, herbs and nuts.


Saturday, June 6, 2020, CUL 116
Too hot to turn on your stove or oven? This class is for you. Learn healthy, no-cook recipes that are ready to go without ever having to light a flame. With a handful of simple ingredients and imagination, no-cook meals in the summer become a cinch. Make Spiralized Asian Peanut Slaw, Hearty Italian Hummus and Bruschetta, Chickpea Salad Sandwiches and Mango Lassi Frozen Pie. All are guaranteed to be a hit with your family.


This course contains no sessions at this time.
Spend your morning with Chef Candy creating fast-rising pizza dough and watching as she demonstrates making fresh mozzarella cheese. Class will then move outside to assemble and cook a trio of personal sized pie in the wood-fired brick oven. Finish up the afternoon with a tasting and complimentary glass of rosé wine to compliment these perfect pies. Must be 21 years of age or older and show ID.


This course contains no sessions at this time.
Work as a parent/child team to learn about and create three different plant-based frozen treats to satisfy your sweet tooth. Learn how to make snacks like Strawberry Dreamsicles, Choco-Banana Bonbons, and Fudgy Date Caramels, while using dairy and gluten-free ingredients. These snacks will keep you and your family healthy and cooled off during the summer afternoons. Registered adult may bring one child (ages 7-12) to class.


Wednesday, June 3, 2020, CUL 117