Courses

Take the challenge out of meal planning and get excited about making dinner. Learn to prepare meals with seven ingredients (or less) that will be ready to serve in 30 minutes. Discover time-saving tips, preparation methods, and how to incorporate more vegetables in your meals.


This course contains no sessions at this time.
Take your love of baking and pastries to a new level in this advance, hands-on youth camp. Learn advanced techniques with pie dough and fillings. Make Brioche, fruit tarts, breakfast pastries and much more. Students will use hand tools and equipment found in a bakeshop, as well as a deeper exploration of baking and pastry ingredients and their functions. Learn and practice important kitchen safety and sanitation rules, teamwork, timing and efficiency in the kitchen. For students aged 10-14. Introduction to Baking & Pastry Youth Camp is recommended.


August 15-18, 2022, CUL 116
August 15-18, 2022, CUL 116
American cuisine reflects the history of the United States, blending the culinary contributions of a variety of groups around the world as well as many deeply rooted heritages. Chef Candy will explore the South with delicious Crispy Fried Chicken and creamy Mac 'n Cheese. A perfect pair for any occasion.


This course contains no sessions at this time.
Learn the secret to layer, ice and glaze a cake evenly and smoothly (like a pro) while practicing piping skills. Practice making yummy chocolate pastry cream, melt-in-your-mouth eclairs and cream puffs, truffles and more. For students aged 10-14.


August 8-11, 2022, CUL 116
August 8-11, 2022, CUL 117
Join Chef Candy on a trip to NW Crossing's Farmers Market to explore the summer's bounty and bring it back to COCC to plan and cook a fabulous meal, along with a lesson on fish cookery. Then enjoy the fruits of your labor with a family style meal, outdoors on our patio!*** transportation to the market and back is provided by COCC


Saturday, August 6, 2022, CUL 117
Using a variety of gluten-free flours and baking techniques, participants will gain hands-on experience in baking delicious treats. Recipes include Flaxseed Bread (with almond & coconut flours), Jam-Filled Walnut Scones (with gluten-free flour mix), and Ginger Snap Cookies (with buckwheat flour).


This course contains no sessions at this time.
Do you love to bake and would enjoy professional training? Start your junior baking and pastry career with this beginner camp lead by Chef Chris McCluskey. Topics covered include the use of hand tools and equipment found in a bakeshop, as well as the exploration of baking and pastry ingredients and their functions. For students aged 10-14.


August 1-4, 2022, CUL 116
August 1-4, 2022, CUL 116
Join Chef Candy in making an assortment of traditional Israeli dishes such as pita with falafel, hummus, chopped salad and pickled red onions. Bring an apron and take home containers for your left over creations.


Saturday, July 16, 2022, CUL 117
Who doesn't love pizza? It's even better made at home from scratch using fresh ingredients! Take a guided tour through each step of the pizza making process including making the cheese, sausage and yeast dough pizza crust. For students aged 10-14.


July 11-14, 2022, PRI 127
Italian food is a very diverse cuisine, with over twenty regions with a distinctive set of flavors, recipes and ingredients. In this course, Chef Candy will take you on a comforting tour of Southern Italy, where you will prepare homemade meatballs, marinara and a soft, cheesy polenta dish.


This course contains no sessions at this time.
Making a flaky pie crust, the foundation of a great pie, takes practice and guidance from a pro. Learn the secrets of creating a tender crust, as well as a sweet cookie shell for cream pies. Add to your new culinary skills by learning techniques for creating tasty quick breads and other delicious creations. For students aged 10-14.


July 11-14, 2022, PRI 127
This class is becoming a summertime tradition here at COCC! Join Chef Candy in making homemade pizza, in our outdoor pizza oven, along with an assortment of toppings. Bring an apron and take home containers for your left over creations.


Saturday, July 23, 2022, CUL 117
Are you concerned about how you will get enough protein if you switch to a plant-based diet? Join Chef Holly and explore the many different ways to incorporate alternative proteins into your plant-based meals.


This course contains no sessions at this time.