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.


Summer 2018:

pizzaPerfect Pizza on the Grill & in the Oven
Wednesday  |  7/18  |  5:30-8:30 p.m.  |  RWC-Cafe Grants Pass  |  $75
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Instructor: Emily Moore
Did you know that one of the great summer grill experiences is a pizza party with pizzas baked on the barbeque grill?  In this class we’ll learn how to make pizza dough that’s perfect every time, make up some beloved and unusual toppings and bake our pizzas on the outdoor grill!  We’ll also bake some in the oven to round out a fun outdoor and indoor pizza party.  Bring some toppings you love, if you like!

berry dessertSummer Berry Desserts
Wednesday  |  7/25  |  5:30-8:30 p.m.  |  RWC-Cafe Grants Pass  |  $75
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Instructor: Emily Moore
One of the best parts of summer in Southern Oregon is enjoying the wonderful berries of the season!  In this class we’ll explore some of the most delicious ways to prepare luscious berry desserts: some cooked, some uncooked and one, the classic French fresh berry tart, a combination of both.  Come and learn some new and delectable ways to extend your repertoire of fresh berry desserts!

cheese
Soft Cheese Spectacular
Wednesday  |  8/1  |  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.

tamalesTamales & Salsas with Fresh Garden Ingredients
Wednesday  |  8/15  |  5:30-8:30 p.m.  |  RWC-Cafe Grants Pass  |  $75
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Instructor: Emily Moore
Authentic Mexican tamales are a treat that everyone enjoys, but they might seem difficult to make at home.  In this class we’ll dispel that myth and make up two different types of delicious tamales in corn wrappers and banana leaves!  The fresh salsas we’ll make to accompany them will have peppers and tomatoes from the summer garden, and also some different and unusual fruits, veggies and herbs that are abundant in mid-summer!  Come and learn the secrets of making great tamales and mouth-watering fresh summer salsas!

appetizersMaking Bloomy Rind Cheese
Wednesday  |  8/22  |  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.

food preservingBring Your Own Produce for Pickling & Preserving
Wednesday  |  8/29  |  5:30-8:30 p.m.  |  RWC-Cafe Grants Pass  |  $75
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Instructor: Emily Moore
Do you (or your neighbors!) have an abundance of summer veggies and fruits but don’t know how best to pickle or preserve them?  In this class, we’ll learn the principles of pickling and preserving, and produce some wonderful relishes, pickles and preserves using produce, fruits and berries you bring to class!  If you don’t  have excess produce, come anyway: Chef Moore will have plenty of produce and fruits to use in our recipes.  Bring at least a pound or two of each type of veggie or fruit, so we’ll have enough to use with the recipes we’ll be preparing.  Enjoy the summer all year long with this class designed to help you become a confidant pickler and preserver!
 
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!”