Culinary and Hospitality Professional Education Classes

 Beer Pan Roasting Wine Glasses Chopping Vegetables 
Color-Block Divider


Oregon Alcohol Server Training
Get your OLCC Alcohol Service permit at the Cascade Culinary Institute. Course includes a workbook that is yours to keep and use as a workplace reference guide.  Must be 18 years of age. Class is followed by exam. Bring a $23 check or money order for application fee made out to OLCC (no cash). 
Samuel La Duca    9:00am-1:00 Sa    48796
10/18                     Bend CUL Cost $39

Allergy Safe Certification
This Food Allergy Safe Training and Certification program is for front and back of the house personnel who provide food service to the general public. Gain the knowledge to prevent or greatly reduce incidents of food-related reactions through education and enlightened food handling. The Spot Check Certification will assist you in establishing a new standard of excellence in providing quality service to your guests and/or clients. Learn to develop protocols, processes and procedures within your facility. Course fee includes required textbook and exam. Proctored exam at the end of Saturday's session.
Samuel La Duca    9:00am-4:00 Sa    48812
10/25                     Bend CUL Cost $149             

General Certificate in Brewing Info Meeting
Attend one of these free meetings to learn about COCC's exam preparation course for those who would like to earn the Institute of Brewing & Distilling (IBD) General Certificate in Brewing. This is a globally recognized qualification verifying basic theoretical and practical knowledge of brewing and associated operations. For more information: http://www.cocc.edu/ContinuingEd/CraftBrewExamPrep/. Registration for information session is recommended. 
11/6       5:30pm-6:30 Th   48537
Bend CHLAB 301  Cost FREE                              

12/9     5:30pm-6:30 Tu   48538
Bend CHLAB 301  Cost FREE              

ServSafe Manager Training - Check back for future classes.
ServSafe is a food safety training and certificate program administered by the National Restaurant Association covering foodborne illnesses, including information on specific foodborne pathogens and biological toxins such as shellfish poisoning, contamination and food allergens. Covers prevention information regarding purchasing and receiving guidelines, food preparation, holding and serving guidelines, food safety management systems, sanitation guidelines for facilities and equipment, integrated pest control, food safety regulations and employee training. Required book is included in course fee (ServSafe Manager 6th edition with scantron Certification Exam Form). Call (541) 383-7270 to be placed on our interest list. 

If you have questions, please contact Nancy Jumper, Program Manager at COCC: njumper@cocc.edu or 541-383-7273.

 

In this Section