Course Description: 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. The class emphasizes the diet's well-researched benefits and provides diverse flavors from across the region. Recipes may contain nuts, and additional dietary restrictions can be discussed with the instructor.

Course Details: (seats remaining)

Schedule:

Every day, starting on 03/14/26 and ending on 03/14/26

Times:

02:00pm-05:00pm PDT

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Price:

Class Price : $119.00

Additional Course Information

Bring an apron, 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.