Without leaving Bend, Nancy Jumper reached distant parts of the Northwest. Her recent journey took place in a Cascade Culinary Institute teaching kitchen at Central Oregon Community College, where she was enrolled in a Community Education class titled “PNW Cuisine.” The menu’s ingredients — such as Coho salmon, Dungeness crab and grass-fed ribeye — featured regional flavors. Something else made the class unique: It was held as a multiweek series, unfolding over a number of Saturdays.

“Knowing we would be going to multiple classes creates a deeper investment in the learning process,” Jumper explains of the experience, which she attended with her husband. “I became more relaxed as the series progressed, and I think this is a great position to be in for learning. And we enjoyed making new friends with the other participants.”

This approach to learning — with classes linked together by a theme — is a growing category within the Community Education catalog. Classes are typically held in two-, three-, four- or five-part sessions, all designed with a shared focus. Though the material interconnects, classes can be taken individually as well. But as Jumper discovered, there are many benefits to signing up for an entire series.

In addition to the continuity of learning and a sense of camaraderie, cost savings are another primary benefit. An upcoming culinary offering from instructor-chef Candy Argondizza, “Let’s Get Saucy!” (begins March 16), is available as a five-part series for $399 — a major savings from attending the classes individually for $99. Attendees will learn the art of making béarnaise sauce with seared steak, tomate sauce with orecchiette pasta, and other sauce-centric dishes.

“Teaching in a series-style format allows me to break learning into ‘small bites,’” says Argondizza. “The continuity is a huge factor so that the students can build upon each lesson and connect the dots to see the big picture.” Argondizza, a recipient of the International Association of Culinary Professionals’ Culinary Teacher of the Year, will be teaching several other culinary series this winter and spring.

Beyond the culinary arts, Community Education is bringing a number of other series-based classes into the course catalog for the coming months, including “Watercolor Simplified,” a three-part painting series which begins Feb. 3 ($149 for series; $59 per class) and “Coloring with Japanese Copic Markers,” a two-part series on using alcohol-based, color-blending markers starting April 20 ($99 for series; $59 per class).

“Many who have registered and completed a full series have been more likely to return for a new series, and those who have signed up for a single session have been expressed their desire to register for a full series in the future,” explains Stephanie Goetsch, Community Education coordinator.

Learning in waves, from session to session, reinforces concepts and connection with others. Getting to know Community Education’s talented instructors heightens the experience. Students of “Watercolor Simplified” will work with Bill Lewis, an artist and retired art instructor with over 40 years of experience in mediums such as painting, stained glass, ceramics and sculpture.

Carolyn Parker, who teaches the Copic coloring classes, is an artist, circus performer, dancer and instructor in COCC’s Health and Human Performance department. Argondizza has served as a chef in many New York City fine-dining restaurants, pouring that knowledge into a 17-year stint teaching for the International Culinary Center where she was vice president of the Culinary and Pastry program.

For series-based and other classes with Community Education, view the catalog at cocc.edu/ce or call 541-383-7270; new courses are constantly being added. A sample of current listings: karate, whiskey-making, estate-planning, interior design, belly dancing, welding, yoga and snowshoeing.

Start something new this year — and begin making your own learning connections with Community Education at COCC.