Course Description: Balanced Blood Sugar: Healthy Holiday Treats

The holiday season is filled with joy, celebration-and often, a lot of sugar. If you're looking to maintain balanced blood sugar without missing out on festive indulgences, this class is for you. Join Holistic Nutritionist Dianne Porter for a hands-on culinary experience focused on creating delicious holiday treats that are both sweet and savory, without the blood sugar spikes. You'll walk away with practical tools, knowledge, and recipes to help you enjoy the season while supporting your health. All recipes are gluten and dairy-free. Some may include eggs and/or nuts. Please contact the instructor in advance with any additional food sensitivities. **Note: This is not a certified gluten-free kitchen.

Course Details: (seats remaining)

Schedule:

Every day, starting on 11/22/25 and ending on 11/22/25

Times:

10:00am-01:00pm PST

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Price:

Class Price : $119.00

Additional Course Information

Bring an apron, a sharp knife, and take-home containers. Please Note: We recognize that many individuals have specific dietary restrictions, aversions and/or requests. Due to the nature of our culinary classes, the menu is set and we are limited in our ability to make adjustments, and outside food cannot be brought in to meet special requirements. The kitchen is not gluten or peanut-free.

Instructors

Name

Additional Resources

Dianne Porter

Biography: Dianne earned a Master of Science in Human Nutrition from the University of Bridgeport. Her philosophy is that nutrition isn't a one-size-fits-all approach. The body, mind and spirit are all actively involved and overlap in the pursuit of wellness. Diet, exercise, stress reduction, beliefs and spiritual renewal are all integral to finding the wellness formula that's right for each individual at a given point in his/her life. Dianne's holistic approach seeks to integrate dietary, environmental, lifestyle and genetic factors in an effort to improve general health and wellness.

Prior to relocating to Central Oregon, Dianne spent nearly 20 years in Alaska working in public relations and marketing. She is a passionate cook and enjoys the abundance of fresh, clean food available in Central Oregon. She and her husband enjoy the outdoors with their two dogs.

Facility Detail

COCC Cascade Culinary Institute

CUL 117

2555 NW Campus Village Way

Bend, OR 97703

Cancellation Policy

Students must cancel by contacting our office via phone: (541) 383-7270 or email: ceinfo@cocc.edu. Cancellations received 5 days prior to the start of the class will receive a full refund. Full refunds are also issued for classes cancelled by COCC. Refunds will be issued back to your card or in the form of a check and mailed within two weeks of the cancellation date if paid by check or cash. Failure to participate in a course or program does not result in a refund. Exceptions to the general refund policy are noted in the course descriptions on our website and in the printed schedule. If you have any questions, please call us at (541) 383-7270.