Cooking Classes | RCC
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Cooking Classes

Each class is a single session and you’ll enjoy the wonderful meal you prepare. All food and supplies are included. You’ll learn in fun groups (three-four depending on class size). Everything is a good mix of information, demonstration and hands-on learning. With each class size limited to 12, each student will get lots of one-on-one attention. The location is the commercial kitchen of the Redwood Campus Cafeteria. This fun cooking experience is not to be missed.

Enrolling with a friend or family member is encouraged, so you can cook together. Session is limited to twelve students, so register early.

Winter 2018 Class Schedule:


<NEW> Bread Making 101bread
Wednesday  |  1/17  |  5:30-9 p.m.  |  RWC-Cafe Grants Pass  |  $75
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Instructor: Emily Moore
You will learn how to use yeast, flours and liquids to make several interesting and delicious breads. We’ll use a sourdough starter to make sour dough bread and learn to make our own sourdough starters; we’ll make basic loaf and hand-formed breads, and make delicious, gooey cinnamon rolls.  

Soft Cheese Spectacular
cheese
Wednesday  |  1/31  |  5:30-8:30 p.m.  |  RWC-Cafe Grants Pass  |  $75
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Instructor: Mark Solomon
Seven, yes seven, soft cheeses. That’s how many you’ll learn to make in this unique class – mozzarel­la, ricotta, lebneh (yogurt cheese), quark, cream cheese, chevre and mascarpone. You’ll make a few of those and taste homemade samples of all of them, with appropriate accompaniments. The food is provided and is included in the cost. Enrolling with a friend or family member is encouraged, so you can cook together. Session is limited to twelve students, so register early.

Valentine's Day French Pastries pastry
Wednesday  |  2/7  |  5:30-8:30 p.n.  | RWC-Cafe Grants Pass  |  $75 
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Instructor: Emily Moore
Learn the unique steps of creating French pastries for your sweetheart, or with your sweetheart! Prepare and take away several delicious desserts. Enrolling a friend or family member is encouraged so you can cook together in class. Materials fee included in cost to cover food, which is provided.

<NEW> French Classics: Winter Warming Cassoulet!cassoulet
Wednesday  |  2/21  |  5:30-8:30 p.n.  | RWC-Cafe Grants Pass  |  $75 
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Instructor: Emily Moore
We’ll learn the intricacies of the slow-cooked utterly delicious original casserole.  We’ll make the marinated roast pork belly and duck confit to join the other meats and sausages used in the cassoulet, along with small white or traditional flageolet beans, topped with bacon and herbed bread crumbs. While the cassoulet is slowly cooking, we’ll make a traditional vinaigrette for a classic French salad with chevre croutons and toasted walnuts.  Bon appetite!

Making Bloomy Rind Cheeses 
appetizers
Wednesday  |  2/28  |  5:30-8:30 p.m.  |  RWC-Cafe Grants Pass  |  $75
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Instructor: Mark Solomon
This class specializes in cheeses known as bloomy rinds. You will learn to make many varieties such as Camembert and Brie. Enrolling with a friend or family member is encouraged so you can create together in class. A material fee for food, which is provided, is included in the cost.

<NEW> Authentic Regional Mexican Cookingmexican
Wednesday  |  3/14  |  5:30-8:30 p.n.  | RWC-Cafe Grants Pass  |  $75 
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Instructor: Emily Moore
Authentic Regional Mexican offers dishes that most people haven’t experienced with the usual California Mexican or Southwest Mexican; the dishes will be more traditional and come from various regions in Mexico. All materials are included. Register with a friend or family member so you can cook together! 
 
Student Testimonials:
 
Soft Cheese: “I had a great experience! Definitely blew my expectations and I learned a lot. Thought it was great that his wife was there to also share her talents. Overall a really great learning experience!”
 
Bloomy Rind Cheese: “Mark did a good job making sure we each had an opportunity for hands-on instruction, as well as visual. He was patient, eager to help, and knowledgeable. Helped take some of the fear out of making briny rind cheese.”
 
French Pastries:
 
“The instructor was fantastic and really knew her stuff.  She was very patient and helpful with us.”
 
“This was my first time taking a cooking class.  I thought the instructor had an extensive amount of knowledge and did an excellent job teaching us techniques that only a seasoned pastry chef would know.  I got more information out of the course than I expected.  This was such a great experience, I would do it again.  Such a fun class and she is a great teacher!”