PCC Cooks | Open classes from the current catalog

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Open classes from the current catalog

Gluten free
Vegetarian
Denotes a demo PCC Cooks class.
30-Minute Vegan: Southern Mediterranean

Sureyya Gokeri

Travel the Southern Mediterranean for inspiring ideas to add some brightness to your menu. Sureyya will be your tour guide as she demonstrates some regional specialties, including Ades (Coriander and Ginger-spiced Lentil Soup) from Syria; Zesty Broad Bean Hummus from Egypt; Quinoa Salad with Dates, Dried Apricots, Kale and Almonds from Lebanon; Cabbage Slaw with Grilled Cauliflower and Tahini Drizzle from Jordan; and a Marrakesh Root Vegetable Curry from Morocco. Vegetarian; no dairy or eggs.

Locations, dates and times »

Vegetarian
Denotes a demo PCC Cooks class.
Baking with Whole Grains

Laurie Pfalzer

Discover the unique depth of flavors and textures in whole-grain flours such as spelt, amaranth, buckwheat, whole wheat, rye and emmer farro. Learn to adjust your own recipes to include a variety of whole-grain flours. Laurie will demonstrate both sweet and savory recipes that will delight the palate with complex flavors, including Whole Wheat Onion and Gruyère Hand Pies; Walnut Amaranth Thumbprints; Buckwheat, Rosemary and Orange Shortbread; Caramel Apple Cake with Rye and Whole Spelt; and Emmer Farro with Roasted Grapes. Vegetarian with dairy and eggs.

Locations, dates and times »

Gluten free
Denotes a demo PCC Cooks class.
Brighten Up with Fresh Herbs

Erin Coopey

Many of us think of summer as herb season, but heartier winter herbs have their time for the limelight, too! From comforting to sophisticated, learn new ways to appreciate oregano, rosemary, thyme, marjoram and sage. You’ll enjoy Spicy Roasted Chicken with Marjoram and Tomatoes; Creamy Sunchoke Soup with Rosemary and Smoked Salt; Grapefruit and Fennel Salad with Thyme; Roasted Fingerling Potatoes with Oregano and Lemon; and Broiled Apples with Sage and Gruyère. With poultry and dairy; no eggs or gluten.

Locations, dates and times »

Gluten free
Denotes a demo PCC Cooks class.
Chowderhound

Erin Coopey

There’s nothing like a steaming bowl of chowder to warm you up on a cold and rainy day. Join Chef Erin to chow down on some classic and contemporary chowders. She’ll demonstrate a Manhattan-style Clam Chowder; rustic, warming Turkey Chowder with Wild Rice and Mushrooms; Northwest-inspired Salmon Chowder; and Hearty Potato Chowder. Round it all out with a Winter Greens Salad with Mustard Vinaigrette, and you’ll have fabulous recipes for many occasions. With meat (bacon), poultry, seafood and dairy; no eggs or gluten.

Locations, dates and times »

Denotes a demo PCC Cooks class.
Classic Cuban Cooking

Yary Oslund

Yary will share kitchen stories from her homeland of Cuba as she applies her professional chef skills to preparing healthy, exciting dishes from Cuba and the Caribbean. We’ll start with a refreshing Avocado, Onion and Grapefruit Salad with Red Wine Vinaigrette. The main course is a Cuban specialty — Enchilado de Mariscos (spicy tomato seafood stew) served with Arroz Caribeño (Caribbean rice with coconut, lime and peppers). Flan de Coco (coconut flan) is a soothing finish to this marvelous meal. With seafood, dairy and eggs.

Locations, dates and times »

Edmonds Walk, Talk & Taste

Nick Rose, M.S., Marilyn Walls, M.S.

This 90-minute class and tour, led by a PCC Nutrition Educator, takes you through our aisles to discover the many choices in organic produce, sustainably raised products, bulk foods and much more. Taste products you haven’t tried before and learn about how they are produced. Make the many connections between your food choices and health, the environment and the local and global community in a fun, informative and free Walk, Talk & Taste class. You’ll also receive a $10 off coupon for store merchandise. Please pre-register at 206-545-7112 or at PccCooks.com.

Locations, dates and times »

Denotes a hands-on PCC Cooks class.
Vegetarian
Elegant Vegan: Spiced Winter Feast

Lesa Sullivan

Need to up the “Wow!” factor for your winter veggies? A judicious sprinkling of spices will turn your produce staples into luxurious dishes that everyone will crave. Use all your senses to get to know some spices better as you help prepare Lesa’s Creamy Carrot-Sweet Potato Cardamom Soup with Sumac; Spicy Sicilian Broccoli Salad with Saffron and Currants; and Savory Leek and Green Apple Sauté with Juniper and Caraway. You’ll also sample and receive a bonus recipe for Chocolate and Beet Babycakes with Cinnamon. Vegetarian; no dairy or eggs.

Locations, dates and times »

Feeding Your Immune System

Nick Rose, M.S.

Dr. Suzanne McMurry and PCC’s Nutrition Educator, Nick Rose, will discuss ways to pump up your immune system and prevent nasty “back to school” colds and flus! Come join us as we discuss which foods and supplements offer the most benefit to your immune system.

Locations, dates and times »

Vegetarian
Denotes a demo PCC Cooks class.
Food as Medicine

Tanmeet Sethi, M.D., Becky Selengut

Tanmeet is an Integrative Family Physician with a passion for using food as medicine. We’ll get the perfect pairing as Becky combines her amazing cooking skills with Tanmeet’s knowledge of food’s medicinal qualities for overall health and chronic conditions. Learn in depth about ingredients as Becky does her handiwork to transform them into Creamy Cashew, Cardamom and Parsnip Soup with Homemade Apple Butter; Mushroom Tikka Masala with Homemade Mango Pickle; and Toasty Saffron-scented Rice Pilaf with Turmeric and Cinnamon. You’ll feel empowered to make positive food choices and truly enjoy dishes that can contribute to wellness. Vegetarian with dairy; no eggs. (NOTE: Edmonds date has changed to 2/11 from 1/28 date printed in catalog.)

Locations, dates and times »

Fremont Walk, Talk & Taste

Nick Rose, M.S., Marilyn Walls, M.S.

This 90-minute class and tour, led by a PCC Nutrition Educator, takes you through our aisles to discover the many choices in organic produce, sustainably raised products, bulk foods and much more. Taste products you haven’t tried before and learn about how they are produced. Make the many connections between your food choices and health, the environment and the local and global community in a fun, informative and free Walk, Talk & Taste class. You’ll also receive a $10 off coupon for store merchandise. Please pre-register at 206-545-7112 or at PccCooks.com.

Locations, dates and times »

Gluten free
Vegetarian
Denotes a demo PCC Cooks class.
Gluten-free Baking

Maria Galvao

Rediscover the joys of baking — without the gluten! Maria has received much praise for her decadent gluten-free treats. She’s dipped into her recipe box to find some sweet favorites that are naturally gluten-free or adapt well to flour substitutions. She’ll show you different approaches for successful gluten-free baking, including using nut flours, custard-based desserts, and substituting alternative flour blends. You’ll love her Apple Tart; naturally gluten-free Hazelnut Cake; Portuguese Milk Tarts (Mini Custard Pies); and Classic Chocolate Chip Cookies. Vegetarian with dairy and eggs; no gluten.

Locations, dates and times »

Gluten free
Gluten-free Walk, Talk & Taste

Nick Rose, M.S., Marilyn Walls, M.S.

Designed especially for shoppers interested in exploring the many gluten-free options available at PCC.

Locations, dates and times »

Greenlake Aurora Walk, Talk & Taste

Nick Rose, M.S., Marilyn Walls, M.S.

This 90-minute class and tour, led by a PCC Nutrition Educator, takes you through our aisles to discover the many choices in organic produce, sustainably raised products, bulk foods and much more. Taste products you haven’t tried before and learn about how they are produced. Make the many connections between your food choices and health, the environment and the local and global community in a fun, informative and free Walk, Talk & Taste class. You’ll also receive a $10 off coupon for store merchandise. Please pre-register at 206-545-7112 or at PccCooks.com.

Locations, dates and times »

Greenlake Village Walk, Talk & Taste

Marilyn Walls, M.S., Nick Rose, M.S.

This 90-minute class and tour, led by a PCC Nutrition Educator, takes you through our aisles to discover the many choices in organic produce, sustainably raised products, bulk foods and much more. Taste products you haven’t tried before and learn about how they are produced. Make the many connections between your food choices and health, the environment and the local and global community in a fun, informative and free Walk, Talk & Taste class. You’ll also receive a $10 off coupon for store merchandise. Please pre-register at 206-545-7112 or at PccCooks.com.

Locations, dates and times »

Denotes a hands-on PCC Cooks class.
Hawaiian Lu'au

Lee Baker

For ages 13 and up, accompanied by one adult guest. Aloha! In this active hands-on class, we will prepare traditional Lu’au specialties. Our Lu’au menu includes Salmon Lualua (a leaf wrapped bundle with fresh salmon, veggies and a creamy dill sauce); Grilled Fresh Pineapple; Coconut and Banana Haupia Cream Puffs drizzled with Hot Fudge; and Passion Fruit Sparkler. These quick to prepare delicious dishes are sure to take you away to an island adventure. With seafood, dairy and eggs. Class price includes one teen and on adult guest.

Locations, dates and times »

Vegetarian
Denotes a demo PCC Cooks class.
Healthy Heart, Happy Heart

Ami Karnosh, M.S.

February is officially “Heart Health Month” and a great time to focus on recipes that are beneficial to cardiovascular health and general well-being. The old ticker is hard at work 24 hours a day year-round, so let’s give it some love! Nutritionist Ami will talk about the heart-healthy advantages of ingredients as she demonstrate some delicious recipes for you to enjoy, including Amazing Ancient Amaranth Salad; Greek Fassoulatha White Bean Stew; True Blue Buttermilk Corn Muffins; and Pomegranate Power Snack. Get tips on how to please your taste buds and help you on your way to a happy, healthy heart. Vegetarian with dairy and eggs.

Locations, dates and times »

Denotes a hands-on PCC Cooks class.
Vegetarian
In Season: Winter Bounty

Devra Gartenstein

The Pacific Northwest has one of the longest growing seasons in the country and Devra is an expert at making the most of it. This hands-on class showcases the region’s year-round bounty with a menu of easy-to-prepare recipes based on fruits and vegetables that grow locally even during the depth of winter. We’ll prepare Kohlrabi Slaw; Lemon-Garlic Brussels Sprouts; Sesame Collard Rolls; Roasted Vegetable Soup; and Apple Crisp. Vegetarian; no dairy or eggs.

Locations, dates and times »

Vegetarian
Denotes a demo PCC Cooks class.
It's a Piece of Cake to Decorate

Nicole Milne

Join one of PCC’s own cake experts to learn the tips and techniques to transform cake layers into structures of art. Nicole will begin with how to create the smoothest frostings, one buttercream and one vegan, and show you how to apply smooth sides and tops with both round and square cakes. Then comes the fun part — creating different looks with a variety of piping tips, filigrees and decorations. Using the tools provided, you'll get to practice decorating your own Red Velvet or Vegan Chocolate Cupcakes. Vegetarian and vegan options.

Locations, dates and times »

Kirkland Walk, Talk & Taste

Marilyn Walls, M.S., Nick Rose, M.S.

This 90-minute class and tour, led by a PCC Nutrition Educator, takes you through our aisles to discover the many choices in organic produce, sustainably raised products, bulk foods and much more. Taste products you haven’t tried before and learn about how they are produced. Make the many connections between your food choices and health, the environment and the local and global community in a fun, informative and free Walk, Talk & Taste class. You’ll also receive a $10 off coupon for store merchandise. Please pre-register at 206-545-7112 or at PccCooks.com.

Locations, dates and times »

Denotes a demo PCC Cooks class.
Meat: My Favorite!

Darin Gagner

In this steakhouse cooking class, learn how to get professional results at home with proper seasoning and temperature control. We will explore how brining, homemade stocks and two-zone cooking can make all the difference for those who want to make perfect steaks, chops and poultry. Darin will demonstrate Buttermilk-brined Pan-fried Chicken with Shallot and Thyme Jus; Ribeye Steak with Bordelaise Sauce; Cider-brined Pork Chop with Fig Glaze and Spicy Sautéed Broccolini; and Brown Sugar Ice Cream with Pistachio Brittle. With meat, poultry, dairy and eggs.

Locations, dates and times »

Oh, Sugar, Sugar!

Nick Rose, M.S.

PCC Nutrition Educator Nick Rose will help you navigate the complex world of sweeteners and decode common label claims such as “no refined sugar” and “sugar free.” Learn how much sugar is too much and how to identify added sugars in your diet.

Locations, dates and times »

Denotes a hands-on PCC Cooks class.
Vegetarian
Pantry Revamp

Jackie Freeman

Whether you’re setting up a new kitchen or revitalizing your well-loved one, having basic pantry staples on-hand will help you prepare easy, everyday meals and save time and money. We’ll talk about pantry “must haves,” discuss how to prevent costly food waste, and prepare a few indispensable recipes from our pantry staples, including Balsamic Vinaigrette; Winter Greens Pesto; Quick Marinara Sauce; Cheesy Polenta; and Minestrone Soup. Plus, Chef Jackie will send you home with 25 more quick and easy meal ideas! Vegetarian with dairy; no eggs.

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Vegetarian
Denotes a demo PCC Cooks class.
Plant-based Nutrition

Shauna Schultz, R.D.

Nourish your body and move toward new goals in the post-holiday season with rejuvenating plant-based dishes. Whether you’re a fan of “Meatless Monday” or have been vegetarian for years, this class is an excellent resource for how to maintain a nutritionally balanced plant-based diet. Shauna will discuss meal planning, answer questions about vegan nutrition and demonstrate simple, delicious meals for breakfast, lunch and dinner. She’ll prepare some foundation recipes for a complete day, including Spiced Coconut-Apple Quinoa Breakfast Cereal; Fresh Vegetables with Zesty Ranch Dressing; Kale and Portobello Tostados with Chipotle Cashew Cream; Roasted Cauliflower with Chickpeas and Lemon Tahini Dressing; and a Creamy Banana Peanut Butter Shake. Vegetarian; no dairy or eggs.

Locations, dates and times »

Redmond Walk, Talk & Taste

Nick Rose, M.S., Marilyn Walls, M.S.

This 90-minute class and tour, led by a PCC Nutrition Educator, takes you through our aisles to discover the many choices in organic produce, sustainably raised products, bulk foods and much more. Taste products you haven’t tried before and learn about how they are produced. Make the many connections between your food choices and health, the environment and the local and global community in a fun, informative and free Walk, Talk & Taste class. You’ll also receive a $10 off coupon for store merchandise. Please pre-register at 206-545-7112 or at PccCooks.com.

Locations, dates and times »

Gluten free
Vegetarian
Denotes a demo PCC Cooks class.
Seasonal Sides and Salads

Birgitte Antonsen

Birgitte has a gift for transforming a few simple ingredients into vibrant, flavorful vegetable-based dishes. She’ll show you how to create some new dishes with seasonal produce and give you suggestions for a variety of combinations. You’ll head straight over to the produce aisle after you sample Fennel and Watercress Salad with Orange and Lime Ginger Dressing; Yam Ginger Miso Sauce over Sautéed Vegetables; Beets and Greens with Creamy Horseradish Dressing; Root Vegetable Hash with Green Sunflower Seed Sauce; and Coconut Quinoa Stir-Fry. Vegetarian; no dairy, eggs or gluten.

Locations, dates and times »

Denotes a demo PCC Cooks class.
Secrets of a Personal Chef: Chicken Goes Global

Rachel Duboff

As a personal chef, Rachel knows how to prepare delicious dishes that her clients can pull out of the freezer and enjoy any night of the week. You’ll get plenty of tips of the trade as you learn to prepare entrees for later use. We’ll focus on four of Rachel’s go-to chicken dishes: Asian 5-Spice Chicken Lettuce Wraps; New Orleans-inspired Chicken and Sausage Gumbo; Italian Chicken Cacciatore; and the French connection — Coq a Vin. With meat and poultry; no dairy or eggs.

Locations, dates and times »

Seward Park Walk, Talk & Taste

Marilyn Walls, M.S., Nick Rose, M.S.

This 90-minute class and tour, led by a PCC Nutrition Educator, takes you through our aisles to discover the many choices in organic produce, sustainably raised products, bulk foods and much more. Taste products you haven’t tried before and learn about how they are produced. Make the many connections between your food choices and health, the environment and the local and global community in a fun, informative and free Walk, Talk & Taste class. You’ll also receive a $10 off coupon for store merchandise. Please pre-register at 206-545-7112 or at PccCooks.com.

Locations, dates and times »

Beer mug denotes beer sampling in class
Southeast Meets Northwest

Erica Boberg, Robert Petersen, Lynne Vea

C'mon up to the porch for some southern hospitality with a local twist. Lynne will draw on her Virginia roots to prepare a delightful menu of southern comforts paired perfectly with a Northwest specialty — craft-brewed beer. You’ll swoon when you taste Old Bay Shrimp over White Cheddar Grits; Brewer’s Plate Duck Sausages with Homemade Cherry Mustard; Smoked Pulled Pork Sliders with Spicy Rhubarb Pickles; and Chocolate Ganache and Peanut Brittle Brownies. With meat, seafood, dairy and eggs.

Locations, dates and times »

Denotes a hands-on PCC Cooks class.
Vegetarian
Strictly Savory Pastry

Laurie Pfalzer

Discover the savory side of pastry! Chef Laurie will share techniques for preparing classic and original savory pastries using amazingly flexible doughs for an appetizer, a main course and even a savory dessert. Learn to work with puff pastry, phyllo and pâte à choux. She will demonstrate Mascarpone and Pickled Beet Puffs; and Cheese Soufflé with Roasted Apples and Beecher’s Flagship Cheddar. Then we will work together to create Winter Squash Phyllo Purses with Apple Cardamom Drizzle; and Mushroom Duxelles in Vol-au-vents (puff pastry). Learn all of the basic handling tips so that working with these doughs at home will be a snap. Vegetarian with dairy and eggs.

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Denotes a hands-on PCC Cooks class.
Tacos y Bebidas

Tamara Guyton

For ages 12 and up, without adult accompaniment. Who doesn’t love tacos? We are going to concentrate on two different taco varieties — Adobo Chicken and Carne Asada (beef). Accompaniments are also an important part of the taco experience and we’ll make Curtido (Mexican cabbage slaw); Pickled Carrots, Onions and Jalapenos; and Pico de Gallo to go along with our tacos. Many taquerías also serve special bebidas (drinks). We will make Horchata (a creamy, non-dairy drink made with rice) and Champurrado (thick Mexican hot chocolate). With meat and optional dairy; no eggs.

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Denotes a demo PCC Cooks class.
Taking the Mystery Out of Mexican Mole

Jennifer Schroeder

Come join us for a trip to Oaxaca, home of the seven moles! Jennifer, who lived in Mexico for years, will teach you simple shortcuts to make mole a more doable recipe in the middle of a busy life. You’ll start by learning how to prepare tender chicken and homemade broth to be used in the prep of three different mole sauces: Mole Coloradito (Red Mole), Mole Almendrado (Almond Mole) and Mole Negro (Black Mole), all enjoyed with tortillas or rice. With poultry, dairy and eggs.

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Denotes a hands-on PCC Cooks class.
Vegetarian
Tea Party

Maria Galvao, Ami Karnosh, M.S.

For ages 2 to 3, accompanied by one adult guest. You're never too young (or too old) to enjoy a traditional tea party. Together, we’ll prepare and enjoy a variety of goodies typically served at a high tea. We will make Cucumber and Cream Cheese Sandwiches; Scones with Berry Jam; Fruit-filled Citrus Baskets; and of course, Herbal Tea with honey. Vegetarian, with dairy and eggs. Class price includes one child and one adult helper.

Locations, dates and times »

Denotes a demo PCC Cooks class.
Thai Classics

Pranee Halvorsen

Pranee will demystify Thai cooking using essential Thai ingredients and techniques. She’ll guide you step by step in preparing three classic Thai standards while discussing the balance of primary flavors (sweet, sour, salty and spicy). Enjoy Phad Thai (stir-fried rice noodles with Phad Thai sauce, tofu, peanuts and green onion); Tom Yum Goong (spicy sweet and sour soup with lemongrass, galangal and lime leaves); and Gaeng Phed Gai (red curry with chicken, bamboo shoots and lime leaves.) With poultry, seafood and eggs; no dairy.

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Denotes a demo PCC Cooks class.
The Educated Turophile (Cheese Lover!)

Diana Lovitt

Pair your love of cheese with deeper knowledge to expand your appreciation for the world of cheese. PCC Cheese Specialist Diana will share her expertise and show you techniques and tips for putting together an impressive, well-balanced cheese plate. You’ll taste and experiment with a variety of cow, goat and sheep cheeses and learn how to better recognize their flavors and nuances. Diana will also supply ideas and samples for complementary foods to pair with different cheeses (we heard rumor of Bacon Jam!). After this informative class, you’ll be ready for your next gathering with an irresistible cheese plate and your new title of “Turophile.” With dairy and optional meat; no eggs.

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Denotes a demo PCC Cooks class.
The Weekday Pressure Cooker

Denise Fong

Pressure cookers are valuable kitchen time savers that create incredibly flavorful dishes. With this quick cooking technique, meals that would normally be reserved for more leisurely weekend days can easily be prepared on weeknights. Denise will show you the language of the pressure cooker as she prepares Rich and Easy Chicken stock for Tortellini en Brodo; a one-pot meal Jambalaya; deconstructed Ham and Cheese “Soufflé”; and Triple Chocolate Flourless Cake (yes, in the pressure cooker!). With meat, seafood, dairy and eggs.

Locations, dates and times »

Denotes a hands-on PCC Cooks class.
Vegetarian
Vegetarian Soups and Stocks

Darin Gagner

This class is about getting the most from vegetables when making high-quality soups and stocks. Learn about knife skills, plus which vegetables make great stocks and which to avoid. We’ll explore different vegetarian flavor combinations and how to cook satisfying vegetarian meals for omnivores. You’ll be keen to recreate Ribollita (Tuscan Bread and Bean Soup with Kale); Roasted Root Vegetable Soup with Herbed Dumplings; and Cantonese Hot and Sour Soup. Vegetarian with dairy and eggs.

Locations, dates and times »

View Ridge Walk, Talk & Taste

Nick Rose, M.S., Marilyn Walls, M.S.

This 90-minute class and tour, led by a PCC Nutrition Educator, takes you through our aisles to discover the many choices in organic produce, sustainably raised products, bulk foods and much more. Taste products you haven’t tried before and learn about how they are produced. Make the many connections between your food choices and health, the environment and the local and global community in a fun, informative and free Walk, Talk & Taste class. You’ll also receive a $10 off coupon for store merchandise. Please pre-register at 206-545-7112 or at PccCooks.com.

Locations, dates and times »

Vegetarian
Denotes a demo PCC Cooks class.
Warming Indian Soups

Archana Verma

According to Ayurveda, the ancient Indian scripture of medicine, winter brings a predominance of earth and water elements. In this season, it is traditional to eat foods seasoned with warming spices like ginger, cardamom, cloves, cumin and cinnamon to keep the five elements in balance. Archana will share recipes for delicious, comforting soups infused with these Indian spices: Creamy Curried Tomato Soup; Spiced Almond and Roasted Cauliflower Soup; and Mung Bean and Kale Soup. For a special treat, enjoy Cardamom-infused Kheer (rice pudding). Vegetarian with dairy; no eggs.

Locations, dates and times »

West Seattle Walk, Talk & Taste

Marilyn Walls, M.S., Nick Rose, M.S.

This 90-minute class and tour, led by a PCC Nutrition Educator, takes you through our aisles to discover the many choices in organic produce, sustainably raised products, bulk foods and much more. Taste products you haven’t tried before and learn about how they are produced. Make the many connections between your food choices and health, the environment and the local and global community in a fun, informative and free Walk, Talk & Taste class. You’ll also receive a $10 off coupon for store merchandise. Please pre-register at 206-545-7112 or at PccCooks.com.

Locations, dates and times »

Denotes a hands-on PCC Cooks class.
Vegetarian
Whole-Grain Bread Making

Ronit Gourarie

The smell of freshly baked bread wafting through the house is a bedrock of good memories. Come join us to learn more about the time-honored skill of bread making and the science behind it. Each participant will make a mini-size loaf of Oatmeal Sunflower Bread, while learning the proper technique to mix, knead, shape and bake the dough. Using a basic Whole-wheat Bread dough recipe, Ronit will demonstrate variations and different shaping techniques such as rolls, braided bread and cinnamon rolls for an end-of-class treat. Vegetarian with optional dairy; no eggs.

Locations, dates and times »

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