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.

easy appetizersEasy High-Class Appetizers

Instructor: Emily Moore
Have you ever wanted to entertain your friends and associates with a cocktail and appetizer party but didn't know what to cook? This fun class will give you all the recipes and ideas you'll need to wow your guests! And the apps are easy and fun to prepare. Join us for a spirited evening of cooking our own appetizers, and enjoying the party at the end, as well!

decadent chocolate dessertsDecadent Chcolate Desserts

Instructor: Emily Moore
From easy, two ingredient Chocolate Mousse to warm Chocolate Souffles with Gran Marnier, this class is a chocolate-lovers dream!

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.


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 Chinese Cuisine

Instructor: Emily Moore
Authentic Chinese cooking provides some of the most sophisticated, highly evolved and delicious food in the world. We’ll explore three different types of Chinese cuisine from three different regions: Szechuan, Hunan and Cantonese, contrasting the completely different flavors and techniques used in delicious recipes from each area.  Learn what equipment to use and how to make wonderfully flavorful dishes at home!  Join us for a trip to the Far East!

appetizersMaking 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.

knife skills and cooking basicsKnife Skills, Cooking Basics and More!

Instructor: Emily Moore
Have you ever wondered how chefs manage to cut vegetables, fruits and meats with such ease? It’s all in what knives they use and how they handle them!  Join us as we de-mystify the techniques used with three basic knives: the chef’s knife, paring knife and filet knife. We’ll learn the different cuts most used in basic (and advanced!) cooking, then turn what we’ve prepared into dishes that highlight different cooking techniques using dry heat, wet heat and frying. The recipes we make will become a lovely meal we can enjoy together at the end of the class!

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.”