Rogue Community College
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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.


French Cooking...Demystified
Wednesday  |  10/3  |  5:30-8:30 p.m.  |  RWC-Cafe Grants Pass  |  $75
french
Instructor: Emily Moore
Learn all the not-so-hard secrets of French cooking. Covers simple stocks and sauces, meat and fish preparations, and an overview of desserts. A materials fee of $20 is included in the cost to cover food, which is provided. Prepare and take away a tasty, classy dinner. Session is limited to 12 students, so register early.

thai foodThai Cooking- Take a Wok on the Wild Side
Wednesday  |  10/10  |  5:30-8:30 p.m.  |  RWC-Cafe Grants Pass  |  $75
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Instructor: Emily Moore
Bring the flavors of Southeast Asia home to your kitchen. Learn the balance, detail and variety of Thai food with techniques for frying noodles, rice, meats, seafood and soups. Enrolling with a friend or family member is encouraged so you can cook together in class. A material fee for food, which is provided, is included in the cost.

cheese
Soft Cheese Spectacular
Wednesday  |  10/17  |  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.

breadBread Making 101
Wednesday  |  10/24  |  5:30-8:30 p.m.  |  RWC-Cafe Grants Pass  |  $75
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Instructor: Emily Moore
Can you smell the yeast? Learn how to use sours, liquids and yeast to create wonderful, delicious breads. Our culinary chef will provide a starter for you to learn to make and finish a sourdough bread. You will also learn how to make your own sourdough starter and how to create basic loaf and hand-formed breads,as well as gooey cinnamon rolls!

appetizersMaking Bloomy Rind Cheese
Wednesday  |  11/7  |  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.

french pastryThe Art of French Pastries
Wednesday  |  11/14  |  5:30-8:30 p.m.  |  RWC-Cafe Grants Pass  |  $75
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Instructor: Emily Moore
Learn the unique steps of creating French pastries. Prepare and take away several delicious desserts including Eclairs au Chocolat (Chocolate Eclairs), Tartes a l’Alsacienne (Tart with poached pears, almond cream filling and apricot glaze) and Tartelettes aux Chocolate (Chocolate Tartlets)! Enrolling with 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.
 
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!”