Culinary, Beer, Wine, and Spirits courses - Central Oregon Community College

7-Ingredient Meals: Main Meals

Get excited about dinner with these seven ingredient (or less) main dishes that you can have on the table in 30 minutes. In this hands-on culinary class, discover simple ways to incorporate more vegetables into your meals, while taking the challenge out of weeknight meal planning. Learn timesaving tips and prep methods. Nutritious, delicious, and quick are what will be happening in your kitchen with Indian Butter Chicken, Tomatillo Turkey Chili, and Gazpacho Cod in Parchment.

Saturday, January 31, 2026 | 2:00pm-5:00pm PST | Bend

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.

Sunday, November 9, 2025 | 2:00pm-5:00pm PST | 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.

Sunday, November 2, 2025 | 2:00pm-5:00pm PDT | Bend

Around the World in 5 Plates: *International Culinary Series

Pack your taste buds and join us on a flavorful journey across the globe, no passport required! Join Chef Candy Argondizza for this hands-on culinary series. Each class highlights a signature dish from a different country, offering a delicious introduction to its unique flavors, ingredients, and traditions. By the end of the series, you'll have created, and savored, five dishes that showcase the rich diversity of global cuisine. Students can register for the full series, or any of the five individual classes.

January 10, 2026 to March 7, 2026 | 10:00am-1:00pm PST | Bend

Around the World in 5 Plates: Plate 1-China

Bring bold flavors and comforting dishes to your table, no meat required! In this class, we'll steam soft, fluffy bao buns stuffed with a savory cabbage and shiitake filling, stir-fry tender eggplant in a rich garlic sauce, and serve it all alongside perfectly cooked jasmine rice. Whether you're new to plant-based cooking or just love great food, you'll leave with delicious recipes and tips you can easily recreate at home.

Saturday, January 10, 2026 | 10:00am-1:00pm PST | Bend

Around the World in 5 Plates: Plate 2-France

Light, crispy, and bursting with flavor! In this class, you'll cook up trout fillets with perfectly golden skin, then finish them with a bright, buttery sauce of lemon, capers, and parsley, the classic French Grenobloise style. Paired with fresh seasonal veggies, this dish is simple to make yet feels like something straight out of a French bistro. A perfect recipe to impress guests or enjoy on a cozy night in!

Saturday, January 24, 2026 | 10:00am-1:00pm PST | Bend

Around the World in 5 Plates: Plate 3-Germany

Take a culinary trip to Germany without leaving the kitchen! In this class, you'll learn how to make the country's beloved Wiener Schnitzel; crispy, golden cutlets that are a national treasure. On the side, we'll prepare sweet-and-sour braised red cabbage and classic potato pancakes with applesauce, a cozy combination you'll find in homes and taverns alike. It's a hearty, feel-good meal that brings the warmth of Central Europe right to your plate.

Saturday, February 7, 2026 | 10:00am-1:00pm PST | Bend

Around the World in 5 Plates: Plate 4-Korea

Travel to Korea and learn to make the country's famous beef bulgogi; tender, flavorful, and so much fun to cook. We'll round out the meal with a variety of tasty banchan (side dishes) and a crisp, refreshing Korean pear slaw. A delicious way to dive into Korean cooking!

Saturday, February 21, 2026 | 10:00am-1:00pm PST | Bend

Around the World in 5 Plates: Plate 5-Morocco

Visit Morocco through its flavors! In this class, you'll learn how to make a fragrant chicken tagine simmered with warm spices, tender vegetables, and preserved lemon. We'll pair it with taktouka, a roasted pepper and tomato salad, and fluffy couscous to bring it all together. A hands-on, delicious way to discover Moroccan cooking!

Saturday, March 7, 2026 | 10:00am-1:00pm PST | Bend

Baking: All Things Sourdough

Sourdough is the way to go! Baking with a sourdough starter does not have to be intimidating, it can be fun and easy. In this four class series, you will learn to make and maintain a sourdough starter. We will use that starter to make easy sourdough recipes that elevate your baked goods with flavor and nutrition: Marionberry scones, cinnamon rolls, pretzels, and everyday loaf bread. Explore the endless alternatives to "artisan" bread! Each week, please bring a reusable container from home to transport your baked goods in.

February 7, 2026 to March 21, 2026 | 9:00am-1:00pm PST | Bend

Baking: Celebration Cake Basics - A Two-Day Workshop for Beginners

In this hands-on, two-day workshop, you'll learn how to bake and build your very own three-layer celebration cake from scratch! Whether you're marking a birthday, milestone, or just want to level up your home baking skills, this class will guide you through the essential techniques for creating a beautiful and delicious cake. We'll cover: Layer cake fundamentals; Flavor and filling pairings; Basic piping techniques; High-altitude baking adjustments; Assembly and decoration of a classic "naked" cake. By the end of the second session, you'll leave with a fully assembled, three-layer naked cake and the confidence to recreate it at home. This beginner-friendly class focuses on foundational skills, perfect for home bakers looking to expand their repertoire. Come ready to learn, bake, and celebrate your sweet success!

October 11-12, 2025 | 10:00am-2:00pm PDT | Bend

Baking: Fruit Delights - A Confident Baker's Workshop

Master three irresistible desserts with unique pie crusts. Remove the intimidation of making pie dough and crusts in this hands-on, two-day baking workshop designed for home bakers of all levels. Gain confidence as you create three variations of fruit-forward desserts, each with its own unique style and crust. By the end of the workshop, you'll have made: Rustic Galettes: Free-form and forgiving, these charming pastries highlight seasonal fruits with a buttery, flaky crust; Refined Tarts: Elegant and crisp with a sweet pastry base, perfect for showcasing vibrant fruit arrangements; and delicious Dessert Bars: Easy to slice and share, with a sturdy shortbread or crumb crust that holds up to juicy fillings.

November 8-9, 2025 | 10:00am-2:00pm PST | Bend

Baking: Homemade Treats for Holiday Gift Giving

Do your holiday baking with Chef Katie Fuller at our beautiful commercial kitchen. She will show you how to make an assortment of beautiful and delicious treats to wrap up and gift to your friends or just a gift to yourself and your family. We will be making Cranberry Pistachio Biscotti, Chewy Ginger Cookies, Semolina Rosemary crackers, and chocolate�truffles. Bring an apron and a lunch.

Saturday, December 13, 2025 | 9:00am-3:30pm PST | Bend

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.

Saturday, November 22, 2025 | 10:00am-1:00pm PST | Bend

Broiling: Big Flavor in Minutes

Master the high-heat magic of broiling; perfect for quick, bold, and flavorful meals. In this class, you'll learn how to harness your oven's broiler to make juicy chicken teriyaki, savory pork skewers, and a bright, fresh salsa. Along the way, you'll pick up tips on timing, marinades, and pairing flavors so you can bring fast, fire-kissed dishes to your table any night of the week.

Saturday, February 28, 2026 | 10:00am-2:00pm PST | Prineville

Chocolate Truffles

Are you ready to indulge your sweet tooth and learn how to create the perfect chocolate truffle? Join this hands-on class, where you will master the basics of truffle-making. From smooth ganache filling, to properly tempering chocolate. Whether you are a beginner, or looking for new tips and tricks, this class is for you.

Sunday, October 26, 2025 | 1:00pm-5:00pm PDT | Bend

Culinary Techniques: Back to Basics - Poaching

Poaching is a moist-heat method of cooking, where food is gently cooked in a liquid, typically at a temperature just below boiling. It preserves flavors and is ideal for delicate foods, such as eggs, fish, and poultry. In this class, you will poach salmon, with tarragon vin blanc, lemony jasmine rice, and green beans vinaigrette. Register for the full series, or any of the stand-alone technique classes.

Saturday, October 11, 2025 | 10:00am-1:00pm PDT | Bend

Culinary Techniques: Back to Basics - Roasting

Roasting is a dry-heat cooking method that involves cooking food uncovered to achieve a crisp, brown exterior, and fully cooked interior. Commonly used for large cuts of meat, poultry, or vegetables and is known for enhancing flavors through caramelization and browning. In this class you will roast rack of lamb persillade, sweet and sour Brussels sprouts, and celeriac smashed potatoes. Register for the full series, or any of the stand-alone technique classes.

Saturday, October 25, 2025 | 10:00am-1:00pm PDT | Bend

Culinary Techniques: Back to Basics - Saut�ing

Saut�ing is a dry-heat cooking method where food is cooked quickly in a small amount of fat. It is a quick, efficient way to cook food, allowing it to retain moisture and flavor, while achieving a nice sear. In this class you will prepare chicken saltimbocca with a Marsala wine pan sauce, and herbed cheesy risotto. Register for the full series, or any of the stand-alone technique classes.

Saturday, November 8, 2025 | 10:00am-1:00pm PST | Bend

Culture in a Crust: Global Hot Pockets

For many, the term "hot pocket" might conjure memories of a freezer-burnt, microwavable snack, scalding hot on the edges and inexplicably frozen in the center. But across the globe, cultures have long embraced their own versions of the handheld, dough-wrapped delight. These savory (and sometimes sweet) creations combine flaky or chewy exteriors with warm, comforting fillings, cheese, meats, vegetables, and spices unique to their region.

Saturday, November 8, 2025 | 10:00am-2:00pm PST | Prineville

Culture in a Crust: Global Hot Pockets 2

For many, the term "hot pocket" might conjure memories of a freezer-burnt, microwavable snack, scalding hot on the edges and inexplicably frozen in the center. But across the globe, cultures have long embraced their own versions of the handheld, dough-wrapped delight. These savory (and sometimes sweet) creations combine flaky or chewy exteriors with warm, comforting fillings, cheese, meats, vegetables, and spices unique to their region.

Saturday, November 15, 2025 | 10:00am-2:00pm PST | Prineville

Essential Knife Skills

Unlock the secrets of knife mastery in our hands-on knife skills class designed for beginning and intermediate home cooks. This course will equip you with essential knife safety practices to prevent accidents in the kitchen. You'll learn to identify different types of knives and their specific uses, ensuring you always have the right tool for the job. Master basic knife techniques such as slicing, dicing, and chopping, and discover how to properly maintain and sharpen your knives to keep them in top condition. Join us to build a solid foundation of knife skills that will elevate your culinary confidence and efficiency.

Saturday, October 18, 2025 | 11:00am-3:00pm PDT | Bend
Saturday, October 18, 2025 | 10:00am-2:00pm PDT | Prineville

Fermentation Workshop: The Art of Fermented Foods

Learn about culinary fermentation in this extensive, hands-on workshop. Explore the role of fermentation in food, and culture, while creating an assortment of culinary treats, such as beer, cheese, kimchi, kombucha, vinegar, pickles, bread, and more! Each workshop will focus on a different culinary fermentation, to help you gain understanding of the core fermentation techniques and health benefits of fermented food. Due to the extended time needed to get a full fermentation on many recipes, this 8-week course will run over the course of several months.

October 12, 2025 to February 22, 2026 | 11:00am-3:00pm 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 | 10:00am-1:00pm PDT | Bend

Gluten-Free Baking for the Holidays

Holidays are a time of gatherings and sharing good food. In this class, you'll gain confidence in baking gluten and dairy-free treats that will have everyone at your gatherings asking for seconds! Using a variety of gluten-free flours and baking techniques, students will gain hands-on experience in baking flaxseed bread, jam-filled walnut scones, and pumpkin biscotti.

Saturday, November 1, 2025 | 10:00am-1:00pm PDT | Bend

Handcraft Your Own Whiskey

Join professional whiskey distiller Rick Molitor at New Basin Distilling Company in Madras, Oregon to learn about the making of whiskey. This class will explore different types of grain, the milling, mashing, fermenting, distilling, and aging of whiskey. This is a hands-on class where participants will be helping with each step of the process and learn how to legally distill whiskey. Class includes lunch and the tasting of various types of whiskey. Participants will also leave with a whiskey tasting glass, distilling and tasting guidebook, 1-liter oak barrel, and 2 - 750ml of unaged whiskey to age and enjoy at home. Participants must be 21 years of age or older and show ID.

Sunday, February 15, 2026 | 12:00pm-4:00pm PST | Madras

Healthy Weeknight Takeout

Skip the takeout and master your favorite flavors at home! In this hands-on culinary class, you'll learn how to create healthier versions of classic Mexican, Asian, and Indian dishes-perfect for any night of the week. With easy-to-follow techniques, fresh ingredients, and bold spices, you'll craft delicious, guilt-free meals that are both gluten and dairy-free. Plus, you'll save money while enjoying homemade dishes packed with flavor. Get ready to elevate your home cooking with these quick and satisfying recipes. All recipes will be prepared gluten and dairy-free as well as low-glycemic. Please contact the instructor with any additional food sensitivities.

Saturday, February 28, 2026 | 2:00pm-5:00pm PST | 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 entr�e, 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, March 7, 2026 | 2:00pm-5:00pm PST | Bend

Roasting: Easy, Flavorful, One-Pan Meals

Unlock the magic of roasting, where high heat brings out bold flavors, caramelized textures, and minimal cleanup. In this class, you'll explore the technique through four delicious dishes: sheet tray chicken fajitas, juicy chicken with chimichurri, golden roasted potatoes with lemon, and tender parmesan-crusted salmon. Learn how to roast proteins and vegetables to perfection, balance seasonings, and create meals that are as simple as they are satisfying.

Saturday, January 31, 2026 | 10:00am-2:00pm PST | Prineville

Sauces From Around the World

Bring a world of flavors to your dinner table with easy gluten-free and dairy-free classic sauces that draw from various ethnic traditions. Gain mastery of the following sauces: Mexican Mole Sauce, Thai Coconut Curry, Mediterranean Caper Sauce, and Spanish Romesco Sauce. These sauces are bursting with flavor while accommodating common dietary restrictions.

Sunday, February 15, 2026 | 2:00pm-5:00pm PST | Bend

Saut� and Soup: Mastering Flavorful Foundations

Learn how the simple technique of saut�ing can transform everyday soups into rich, flavorful meals. In this hands-on class, you'll practice the art of building flavor through saut�, 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

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

Supper Series: Italian Holiday Feast - Demonstration and Dinner

Try something new to your holiday meal! Welcome to the COCC Community Education Supper Series. Join Chef Candy Argondizza as she demonstrates the technique of making a delicious, traditional, Italian holiday feast. The menu will be prepared as a demonstration, by Chef Candy, in Cascade Culinary Institute's state-of- the art demonstration classroom. At the completion of the demonstration, students will enjoy the dinner and a glass of wine together, in the Elevations dining room. Menu will include Fennel Dusted Pork Tenderloin, mostarda, sweet potato gnocchi with brown sage butter, broccolini gremolata, and Anise Biscotti.

Saturday, December 13, 2025 | 5:00pm-8:00pm PST | Bend

Supper Series: Italian Supper with Chef Candy Argondizza

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

Tequila vs. Mezcal: A Breakdown

All tequilas are mezcals, but not all mezcals are tequila! Join professional distiller, Rick Molitor, from New Basin Distilling Company located in Madras, OR and learn all about tequila and mezcal. While we sample different varieties, you will explore the history, distilling process, and unique characteristics of the different sprits made from agave. Cost includes a tasting kit that will provide you samples, a tasting guide, and a tasting glass for blind nosing and tasting to determine your favorite. Kits will be available to pick up at a COCC campus near you, the week before the class runs. Students can pay an additional $25 to have kits shipped to their home, within the state of Oregon. No kits will be provided outside the state of Oregon. Participating students must be 21 years of age or older.

Sunday, January 25, 2026 | 4:00pm-6:00pm PST | Online

Vegetarian Mediterranean Sampler

This hands-on cooking class explores the healthful, plant-based Mediterranean Diet, which has consistently ranked as a top choice in various categories, including Best Overall Diet by U.S. News & World Report. Students will prepare three vegetarian and gluten-free Mediterranean dishes: African Peanut Soup, Moroccan-Style Quinoa with Chickpeas, and Classic Italian Anise Biscotti.

Saturday, March 14, 2026 | 2:00pm-5:00pm PDT | Bend

Warm Winter Salads

Just because the weather has changed doesn't mean it's time to give up your salads. In this hands-on class you'll make and sample three award-winning salads that will impress those at your table this winter. On the menu: Roasted Broccoli Salad with Apple; Roasted Bacon, Onion, and Mushroom Salad; and Warm Lentil Salad with Turkey Sausage and Apple.

Saturday, October 25, 2025 | 10:00am-1:00pm PDT | Bend

Whiskey Appreciation: Bourbon

Join professional whiskey distiller Rick Molitor from New Basin Distilling Company to learn everything you need to know about bourbon. Rick will discuss the process of making bourbon and lead you through the exploration of flavor notes and the best strategies for enjoying bourbon. Participate in a blind taste test with a variety of bourbons to gain a deeper understanding of your favorite bourbon profile. Class cost includes a tasting kit that consists of a course/tasting guide, six-2 ounce bourbon samples, tasting cups, and a Glencairn Whiskey glass for future enjoyment. Kits will be available to pick up at a COCC campus near you the week before the class runs. Students can pay an additional $25 to have kits shipped to their home, within the state of Oregon. No kits will be provided outside the state of Oregon. Participating students must be 21 years of age or older.

Sunday, October 19, 2025 | 4:00pm-6:00pm PDT | Online

Whiskey Appreciation: Scotch

Join professional whiskey distiller Rick Molitor from New Basin Distilling Company to learn everything you need to know about Scotch. Rick will discuss the process of making Scotch and lead you through the exploration of flavor notes and the best strategies for enjoying Scotch. Participate in a blind taste test with a variety of Scotch whiskeys to gain a deeper understanding of your favorite flavor profile. Class cost includes a tasting kit that consists of a course/tasting guide, six-2 ounce Scotch samples, tasting cups, and a Glencairn Whiskey glass for future enjoyment. Kits will be available to pick up at a COCC campus near you, the week before the class runs. Students can pay an additional $25 to have kits shipped to their home, within the state of Oregon. No kits will be provided outside the state of Oregon. Participating students must be 21 years of age or older.

Sunday, November 30, 2025 | 4:00pm-6:00pm PST | Online

Wine Tasting: Washington's Big-4

Washington State is a prominent wine-producing region in the United States, being the second-largest wine producer in the US, after California, and known for its diverse range of grape varieties and high-quality wines. This tasting class aims to explore, sip by sip, the top four most produced varieties of wine in Washington State in 2024. Will your next favorite wine be one of Washington's "Big Four"? Come to class and taste the whites and reds from Washington! Taught in a fun and engaging environment that encourages students to be confident in their own personal wine choices. Light appetizers included. Must be 21+ and show ID.

Thursday, October 23, 2025 | 5:30pm-7:30pm PDT | Bend

Wine Tasting: Wonderful Wines from the Willamette Valley and Southern Oregon

Oregon wine country is incredibly diverse. With growing regions ranging from cool-climate in the Willamette Valley and the ability to grow world-class Pinot Noir, to the hot, dry summers and cooler winters in Southern Oregon. Oregon can grow it all. This tasting class aims to explore the Willamette Valley and Southern Oregon by sipping through four different wines, two from each region (white and red), in a fun and engaging environment that encourages students to be confident in their own personal wine choices. Light appetizers included. Must be 21+ and show ID.

Thursday, October 16, 2025 | 5:30pm-7:30pm PDT | Bend

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