Please use the tabs on the left-hand menu or the "Search Catalog" box to search for class options.

General Instructions (pdf) on How to Create a Profile and Register for Courses.


Join BJCP Grand Master III Beer Judge and 2011 National Homebrewer of the Year, Randy Scorby, to learn about flavors in beer, including off flavors and how to prevent them in your own brewing.
Deepen your knowledge of the history of beer and beer styles. In this class, students will experience how a pint of beer encompasses thousands of years of history, distilled into the present moment.
Do you have the basics down and want to expand to all grain brewing? Learn about the process, supplies and grains necessary to go to the next step. Find out how to make a Mash Tun and sparge system, explore the enzyme conversion process and more to make fine all grain brews.
This hands-on, fun, and interactive 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! Must be 21+ and show ID.

November 4-5, 2017, CUL 120 (3 seats remaining)

Get ready to mix behind the bar! This fun and interactive hands-on course will introduce students to the main spirits including vodka, gin, rum and tequila.

This course contains no sessions at this time.

Are you about to begin a job in the food service industry? Would you like to volunteer at one of Central Oregon's many fun outdoor entertainment venues? Did you know that Oregon law requires you have an Oregon Alcohol Service Permit to mix, serve, or sell alcohol in the state of Oregon?
Join Sarah Wolcott, a local Wine Educator, for an evening of wine appreciation and education. Be prepared to have fun learning about what makes Oregon Pinot Noir special and how the Burgundy region of France is unique and sought-after as an excellent producer of the same grape.
Discover the art and science of consistently creating great beers. This hands-on class is geared for intermediate to advanced all-grain home brewers. Students will learn sensory evaluation of raw ingredients and finished product. Important details of the brewing process that are typically not explained in textbooks will be discussed to create clean and tasty beers.
Have fun learning about and discerning the qualitative differences in wine and then vote on each wine tasted. All wines will be tasted blind (no one will know what color, type, or producer beforehand) and participants will vote on each wine in a mock-professional setting with scores revealed at the end.