Elevation Restaurant public meals and offerings are connected to the following classes and faculty:

  • HM 190 Dining Room Operations (Elevation Restaurant front-of-the-house lunches, COCC fall and spring) Taught in different terms by Darrell Henrichs, Faculty, Hospitality Management; Molly Markland, Faculty, Culinary, and Instructor Rian White, PT Faculty.
  • CUL 200 Kitchen Operations (Elevation Restaurant back-of-the-house lunches, COCC fall and spring) Taught by Chef Thor Erickson or Chef Tina Failla.
  • CUL 270 Culinary Arts Capstone (Elevation Restaurant dinners, spring) Taught by Chef Darrell Henrichs
  • BAK 265 Retails Baking Operations (CCI Bakery Kiosk, fall and winter) Taught by Chef Laura Hagen and Chef Brooke Harris
  • CUL 203 Food Truck Operations (Elevation Restaurant walk-up patio lunch, spring) Taught by Chef Lori Walls
  • Culinary Club Special Events, such as the Thanksgiving Pie Fundraiser, Valentine’s Dinner, etc. Coordinated by Culinary Club Advisors (primary: Chef Molly Markland)

Additionally, Elevation Restaurant special events often involve other instructors! See
Cascade Culinary Institute Faculty and Staff Bios