Upcoming Courses

Offerings

Appetizers to Impress: Meat, Poultry, Fish

In this hands-on class, taught by Holistic Nutritionist Dianne Porter, students will explore the art of creating delicious, nutrient-rich appetizers featuring high-quality meats and fish. From elegant seafood bites to savory meat-based starters, students will learn how to create impressive dishes that are both nourishing and full of flavor - perfect for entertaining or starting a wholesome meal. This class combines culinary skill-building with nutritional insights to help you craft appetizers that taste as good as they are for you.

Saturday, May 16, 2026 | 2:00pm-5:00pm PDT | Bend

Appetizers to Impress: Vegetarian Fare

In this interactive culinary class, taught by Holistic Nutritionist Dianne Porter, students will discover how to craft three flavorful, nutrient-dense vegetarian appetizers that are perfect for any occasion. Focusing on seasonal vegetables, plant-based proteins and creative flavor combinations, participants will prepare dishes that are as satisfying as they are healthy. Whether for entertainment or everyday enjoyment, these plant-powered starters are sure to impress.

Saturday, May 23, 2026 | 2:00pm-5:00pm PDT | Bend

Baking: Savory Treats

Discover the delicious world of savory baking! In this hands-on class, you'll learn how to make quiche, galettes, scones and other flavorful treats that go far beyond the sweet side of the kitchen. Explore the techniques behind versatile doughs, experiment with fresh herbs, cheeses and seasonal vegetables, and enjoy the fun (and a little bit of mess!) that comes with creating your own savory masterpieces. There's nothing quite like the moment everyone pulls their warm creations from the oven. Join us in the baking kitchen and dive into the joy of savory baking!

May 2-3, 2026 | 10:00am-2:00pm PDT | Bend

Baking: Sourdough Made Simple - Artisan Bread for Beginners

In this two-day beginner's workshop, you'll discover the art of baking artisan bread with a sourdough starter. Learn the fundamentals of sourdough; from keeping your starter alive and thriving to understanding why each of the 12 steps of bread baking matters. Through hands-on practice, you'll mix, fold, ferment, shape, proof, score and bake loaves that are as beautiful as they are delicious and nutritious. Perfect for beginners ready to dive into the world of sourdough!

April 18-19, 2026 | 9:00am-3:30pm PDT | Bend

Baking: Sweet Mornings - Biscuits and Sweet Scones

Start your morning with a warm cup of coffee or tea and a delicious sweet treat you baked yourself! In this hands-on class, you'll learn to make scones, biscuits, cinnamon loaf and other comforting morning favorites. Experience the magic of turning simple ingredients-flour, butter, sugar and a splash of milk-into golden, fluffy pastries fresh from the oven. You'll get your hands in the dough, cut out fun shapes and enjoy the irresistible aromas that fill the kitchen. There's plenty of laughter, a touch of friendly competition and lots of tasting along the way. It's a class that feels more like a celebration than a lesson!

Saturday, March 28, 2026 | 10:00am-2:00pm PDT | Bend

Baking: The Art of Layer Cakes - Buttercream and Ganache Edition

Take your cake skills to the next level in this two-day intermediate workshop! You'll bake a rich three-layer cake completely from scratch and transform it with elegant buttercream icing, flavorful fillings and a glossy chocolate ganache drip. Along the way, you'll learn how to build and level cake layers, pair complementary flavors and achieve that perfectly smooth buttercream finish. We'll also dive into decorating techniques, from drip effects to piping, so you can give your cake a polished, professional look that's as stunning as it is delicious.

May 16-17, 2026 | 10:00am-2:00pm PDT | Bend

Chef Candy's Supper Series: Italian Supper

Try something new for your next meal! Join the COCC Community Education Supper Series for a special evening with Chef Candy Argondizza as she shares the art of preparing a traditional Italian feast. In Cascade Culinary Institute's state-of-the-art demonstration classroom, Chef Candy will demonstrate and guide you through each step of the menu before guests gather in Elevations dining room to enjoy the dinner together with a glass of wine.

Saturday, March 21, 2026 | 5:00pm-8:00pm PDT | Bend

Culinary Herbs 101

Explore the special vibrancy and nutrition that culinary herbs add to our foods with Integrative Nutritionist Dianne Porter. Learn to appreciate the aroma and flavor of culinary herbs as we explore their historical uses and their science-based medicinal applications. Class includes hands-on cooking with fresh herbs and delicious recipes. On the menu: chicken sage and garlic sausage patties, rosemary farinata and za'atar roasted cauliflower.

Sunday, April 19, 2026 | 10:00am-1:00pm PDT | Bend

Gluten-Free Baking

Get inspired with these gluten and dairy-free recipes that are sure to please everyone at your table. Whether you are gluten and/or dairy-free, or love someone who is, you'll earn confidence in baking delicious and healthy treats using a variety of GF flours and baking techniques, as well as troubleshooting common alternative baking challenges.

Sunday, March 22, 2026 | 11:00am-2:00pm PDT | Bend

Handcrafted Pasta: Orecchiette with Sauce Contadina

Learn to make orecchiette pasta by hand using simple, traditional techniques. In this hands-on class, you'll shape the dough, prepare a rustic tomato-based Sauce Contadina and sauté vibrant broccoli rabe to complete the dish. Gain practical tips for working with fresh pasta and balancing classic Italian flavors. Sure to please even the pickiest pasta eaters.

Saturday, April 4, 2026 | 10:00am-1:00pm PDT | Bend

Healthy Cooking for Blood Sugar Balance

Did you know that one in three Americans are pre diabetic? The good news-pre diabetes is a wake-up call, not a life sentence! In this hands-on culinary class, you'll discover how to take charge of your health with delicious, blood sugar-friendly meals. Learn to transform your breakfast, lunch, dinner and even dessert into nourishing, satisfying dishes that support balanced blood sugar. Taught by holistic nutritionist Dianne Porter, you'll leave empowered to make simple, tasty changes that can have a lasting impact on your well-being.

Saturday, April 25, 2026 | 10:00am-1:00pm PDT | Bend

Indonesian Cuisine

Explore the bright, bold flavors of Indonesian-inspired cooking in this hands-on class. You'll prepare tender chicken simmered in a fragrant coconut and basil sauce, paired with aromatic lime-scented rice and perfectly roasted broccolini. Learn simple techniques for layering spices, balancing sweet and savory notes and creating a vibrant, satisfying international meal.

Saturday, April 18, 2026 | 10:00am-1:00pm PDT | Bend

Meal Planning Made Easy: Healthy, Tasty and Doable

Does "healthy eating" feel harder than it should be? Is deciding what to cook for dinner a daily challenge? In this fun, hands-on workshop, you'll learn how to plan meals that are healthy, affordable and work with your busy schedule. We'll cover the basics of building a balanced plate, share budget-friendly food ideas and explore easy prep strategies that you can actually stick with. Best of all, you'll leave with your very own one-week meal plan that aligns with your schedule, your tastes and your goals, so you can feel confident and stress-free about what's on the table.

Sunday, April 19, 2026 | 10:00am-12:00pm PDT | Bend

Mediterranean Sampler

Enjoy camaraderie, cooking and culinary adventure in this class. We'll work in teams to create a Mediterranean sampler and share appetizers, an entrée and dessert with regional wine pairings. On the menu: Hummus and veggies; Prosciutto-wrapped dates; Cod in saffron broth with chorizo and potatoes; Lemon-anise biscotti; Regional wines. All recipes will be prepared gluten and dairy-free as well as low-glycemic. Please contact the instructor with any additional food sensitivities.

Saturday, May 2, 2026 | 12:00pm-3:00pm PDT | Prineville

Saute and Soup - Mastering Flavorful Foundations

Learn how the simple technique of sautéing can transform everyday soups into rich, flavorful meals. In this hands-on class, you'll practice the art of building flavor through sauté, then apply it to three comforting classics: chicken tortilla, potato leek and chicken and rice. Along the way, you'll gain practical tips for knife skills, layering aromatics and adjusting seasoning to make soups that taste like they simmered all day.

Saturday, April 25, 2026 | 10:00am-2:00pm PDT | Prineville

Seared Sea Scallops

Build an elegant, restaurant-style meal from scratch in this hands-on class. You'll learn to sear scallops to golden perfection, prepare a creamy spring vegetable risotto and brighten the plate with a fresh herb salsa verde. Along the way, practice techniques for timing, seasoning and balancing textures to create a beautiful, flavorful dish you can create at home to impress your family.

Saturday, May 2, 2026 | 10:00am-1:00pm PDT | Bend

Steaming - Fresh, Flavorful and Light

Discover how steaming can lock in flavor, moisture and nutrition while keeping dishes light and delicious. In this hands-on class, you'll explore the versatility of the technique by preparing three favorites: tender orange chicken, crisp spring rolls and savory pork and shrimp dumplings. Learn tips for perfect timing, seasoning and presentation so you can bring steamed dishes to your own table with confidence.

Saturday, May 16, 2026 | 10:00am-2:00pm PDT | Prineville

Taste of Mexico

Bring the flavors of Mexico to your kitchen in this lively, hands-on class. You'll grill tender, seasoned steak, sauté onions and peppers to smoky perfection and learn to make soft, homemade flour tortillas from scratch. We'll round out the meal with classic Mexican rice while exploring techniques for balancing spices and building authentic, vibrant flavors you can easily recreate at home.

Saturday, May 16, 2026 | 10:00am-1:00pm PDT | 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.

Sunday, June 14, 2026 | 10:00am-1:00pm PDT | Bend

Wine Tasting: Pinot Noir from Around the World

Often called the "heartbreak grape" for its delicate nature, Pinot Noir can express a remarkable range of styles depending on where it's grown. This tasting class aims to sip through four different Pinot Noir wines, each from a different region including Burgundy, Oregon, California and New Zealand. Whether you're a curious beginner or an experienced enthusiast, this exploration of Pinot Noir encourages students to be confident in their own personal wine choices in a fun and engaging environment. Light appetizers included. Must be 21+ to register.

Thursday, May 14, 2026 | 5:30pm-7:30pm PDT | Bend

Wine Tasting: Wines of Spain

Spain's history of making wine is as diverse as the country itself. This tasting class aims to explore four different regions in Spain by sipping through two white wines and two red wines in a fun and engaging environment that encourages students to be confident in their own personal wine choices. Take a tasting tour around Spain and learn about the various climates and cultures that make it an internationally beloved wine-producing country! Light appetizers included. Must be 21+ to register.

Thursday, April 23, 2026 | 5:30pm-7:30pm PDT | Bend

Wine: Vineyard Tour of Redside Ranch

Central Oregon is known as a beer town, but its residents and visitors are also surrounded by a robust culture of wine, including the growing of grapes in the High Desert. This afternoon tour visit with the vineyard manager of Redside Ranch Vineyard in Terrebonne. We will learn about the life cycle of a vineyard, growing grapes in Central Oregon and the wonderful, hard work of the viticultural side of wine.  

The tour includes: 
  • An outdoor walking tour at Redside Ranch Vineyard with the vineyard manager, Kerry Damon
  • A tasting of Redside Ranch wines in the vineyard
  • Light snacks with the tasting
  • Van transportation with a COCC-approved driver to and from the Chandler Lab in Bend. 

 

Wednesday, June 3, 2026 | 1:00pm-5:00pm PDT | Terrebonne

Wood-Fired Pizza with Chef Candy

This class has become an annual summer tradition at COCC! Join Chef Candy at the outdoor pizza oven to create your own hand-crafted, wood-fired pizza from start to finish. You'll make fresh dough, choose from an assortment of toppings and learn the secrets to crisp crusts and perfectly balanced flavors, all while enjoying a fun evening cooking outdoors.

Saturday, May 30, 2026 | 10:00am-1:00pm PDT | Bend