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.

Winter 2018 Class Schedule (registration open November 20):


Bread Making 101bread
Wednesday  |  1/17  |  5:30-9 p.m.  |  RWC-Cafe Grants Pass  |  $75
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Instructor: Emily Moore
How to use yeast, flours and liquids to make several interesting and delicious breads. We’ll use my sourdough starter to finish 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.

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, such as Camembert and the Brie styles. You’ll make a few of those and taste homemade samples of the complete set shown in class. 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.

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
Mexican Regional offers dishes that most people haven’t experienced as the usual California Mex or Southwest Mexican experience; the dishes will be more traditional and come from various regions in Mexico.