Culinary and Hospitality Professional Education Classes
Food & Beverage Flyer (pdf) of summer classes
Oregon Alcohol Server Training - Saturday, June 22, 2013 9:00am - 12:30 pm $35 Course No. 35790 Cascade Culinary Institute
Get your OLCC Alcohol Service permit at the Cascade Culinary Institute. Course includes a workbook you'll keep to use as workplace reference guide. Must be 18 years of age. Bring a $23 check or money order for application fee made out to OLCC (no cash). Instructor: Samuel La Duca. Preregistration is required by June 14. To register call 541-383-7270 or Register Online Now
Wine & Beer Service 101 - Monday, June 10, 2013 5:00-7:00pm $35 Course No. 26961 Cascade Culinary Institute
Gain foundational knowledge for selling beer and wine in a restaurant setting in this two-hour workshop. Includes qualities of the main varietals of wine and styles of beer, basic food pairing and how to talk with your customers with confidence when selling wine and beer in your restaurant. Must be 21 years old for tasting included in class; please bring ID. Instructor: Michael Cooper. Preregistration required by May 31. To register, call 541-383-7270 or Register Online Now
Allergy Safe Training - Spot Check - Monday & Tuesday, July 15 & 16, 2013 5:00-8:00pm $169 Course No. 35821 Cascade Culinary Institute
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. Covers establishing protocols, processes and procedures within your facilities that will protect your guests/clients. The Spot Check certification will assist you in establishing a new standard of excellence in providing quality service to your guests and/or clients. Course fee includes required textbook and exam. Course meets Monday and Tuesday (5-8pm); proctored exam at the end of Tuesday's session. Instructor: Sam La Duca. Preregistration required by July 3. To register, call 541-383-7270 or Register Online Now
ServSafe Manager Training - Next Class Fall, 2013
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).
If you have questions, please contact Nancy Jumper, Program Manager at COCC: njumper@cocc.edu or 541-383-7273.