Course Description: 7-Ingredient Meals: Soups & Salads

Get excited about dinner with these seven ingredient (or less) 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 Butternut Squash Soup, Roasted Pear & Celery Salad, and Roasted Broccoli Salad. All recipes will be prepared gluten and dairy-free as well as low-glycemic. Please contact the instructor with any additional food sensitivities. Take the series of two classes at a discounted rate, or sign up for either of the single session topics

Course Details: (seats remaining)

Schedule:

Every day, starting on 05/04/25 and ending on 05/04/25

Times:

02:00pm-05:00pm PDT

View Full Schedule |

Add to my Calendar

View Full Schedule
Add to my Calendar

Price:

Class Price : $99.00

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.