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.


summer saladsSummer Salads!

Instructor: Emily Moore
The delicious and varied salads for summer aren’t just greens and dressing! Explore how to turn glorious summer produce, herbs and fruits into creative summer main courses and side salads to accompany picnics, BBQ or stand on their own with a loaf of crusty bread. Come dive into to both easy and quick dishes as well as some more complex salads of summer!


very berry dessertsVery Berry Desserts

Instructor: Emily Moore
Oregon produces the best berries in the world, and now is the time when they are at their height! We’ll learn how to turn those luscious pops of flavor into summer custard berry tarts, Pavlova (sweet, soft meringue) with berry compote and fresh berries, Bacona Dolce, an irresistible layered crisp nut meringue cake layered with berries and chocolate, and soft, delicious Italian Berry Panna Cotta. Come join us and expand your love of berries and have fun at home with these delightful recipes!


thai foodThai Cooking- Take a Wok on the Wild Side

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

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.


authentic chinese cuisine cooking classAuthentic Regional Mexican Cooking

Instructor: Emily Moore
This is an opportunity to get to know what Mexican cooks really prepare in the various regions of their country with some of the most delicious food in the world! We’ll be diving into recipes from regional cuisines of Mexico, accompanied by salsas, deep flavorful sauces and a delicious dessert at the end! You will be glad to expand your cooking world into some of the most compelling flavors you and your family will be able to enjoy!

hard cheesesMaking Hard Cheese at Home!

Instructor: Mark Solomon
Learn to make one or two semi-hard and hard cheeses including a Gouda. Discover the steps involved in making almost all hard cheeses-from adding starter culture to ageing-and we’ll delve into the chemistry behind making quality cheeses. We’ll discuss sources of cheesemaking equipment, starter cultures, rennet, cheese presses, etc. with an emphasis on simple low tech solutions.

 

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.”