Cabrillo Extension Classes
Culinary

The Power of Food: Diabetes Prevention & Treatment

Do you have diabetes, know someone who does, or are worried you may get it? Well, you are not alone; more than 25 million Americans have this serious condition. Diabetes can lead to complications such as heart disease, stroke, vision loss, kidney failure, nerve damage, erectile dysfunction and other circulatory problems. It also increases your risk for cancer and other chronic diseases. Research shows that a plant-based diet reduces the risk of getting diabetes and can greatly benefit those who already have it such that these complications can be avoided.

This series of classes will empower people concerned about diabetes with new information and skills to promote weight loss, improve blood sugar control, lower cholesterol and blood pressure, and possibly reduce the need for medications. Each class offers the latest in scientific and nutrition information, as well as a cooking demonstration, and provides samples of delicious, health-promoting dishes, along with a take-home packet of easy and affordable recipes.

Family nurse practitioner Susan Lavelle will provide practical tips for getting started and staying on track.

This is a two part series of 4 classes each. You can choose to register for both classes or just Part I.

You must complete Part I to attend Part II.

Materials fee of $70 (or $40 for Part 1 only) payable to instructor in class for all 8 classes.

Includes textbook and all supplies.

4 Tues., June 18 - July 9 (Part 1)
6 - 8 pm
HW1119 (Inside the Stroke Center)
Register by June 10: $110
Register after June 10: $130

Plus: Material fee of $40 payable to instructor in class.

 

 

8 Tues., June 18 - August 13(Entire Program) - NO CLASS JULY 16
6 - 8 pm
HW1119 (Inside the Stroke Center)
Register by June 10: $185
Register after June 10: $205

Plus: Material fee of $70 payable to instructor in class.

 

Susan Lavelle has been a registered nurse for more than 30 years. Susan has passionately promoted disease prevention and helped others achieve optimal health.

 

An Italian Lunch

Come with your appetite and apron to this hands- on class where rolling out your own delicate pasta stars as the main course.
We will begin with an appetizer of Pesto Torta, we then prepare Pumpkin Soup, Garden Harvest Salad, Garlic Zucchini Sauté, Fettuccine Alfredo, Ricotta and Spinach Ravioli, and finish with Clas- sic Biscotti and Cantucci Cookies. Buon Appetito!
Participants must be 16 or older.

Sun., May 19

10 am - 1 pm
Room 908
Register by Feb. 25: $60
Register after Feb. 25: $70
plus $20 materials payable at class

 

Anne Baldzikowski - See bio below

Chocolate for Lunch!

Just about everybody loves a good chocolate bar or chocolate dessert, but have you every thought of eating chocolate as a main course?

Come join Anne in the Cabrillo Bakeshop for a chocolate feast!

We will prepare, Cocoa Carne Asada, Chicken Mole, Cocoa Infused Black Bean Soup, Green Salad with roasted Cacao Nibs, and Cacao Nib Butter Cookies.

Sat., April 27 (CLASS FULL)
10 am - 1 pm
Room 908
Register by Feb. 25: $60
Register after Feb. 25: $70
plus $20 materials payable at class

 

Sun., July 14
10 am - 1 pm
Room 908
Register by June 10: $60
Register after June 10: $70
plus $20 materials payable at class

 

Anne Baldzikowski - See bio

Glorious Fruit Tarts

Celebrate the sweet colorful fruits of the spring by learning how to bake a beautiful fresh fruit tart.  Learning how to work with rich short dough and fruit glazes.

Students bake and decorate a 9” tart to take home to their families. Remember to bring an apron and a box to this fun low-key baking class.

Sat., May 11
10 am - 1 pm
Room 908
Register by Feb. 25: $60
Register after Feb. 25: $70
plus $25 materials payable at class

 

Anne Baldzikowski - See bio

From Bean to Bar: How to Make Your Own Chocolate

Have you ever wondered about the alchemical process of making chocolate from earthy cacao beans? Join Anne in the Cabrillo bakeshop as she demonstrates the various machines used in creating luscious chocolate from cacao beans. From roasting, to winnowing and finally conching chocolate, you will learn what it takes to make your very own chocolate!

Smell the heavenly perfume of chocolate mixing while you're lead through a chocolate tasting. We will explore the many nuances of some of our favorite chocolates and perhaps discover some new favorites. Recipes and chocolate making supply resources will be provided.

Sat., May 18
10 am - 1 pm
Room 908
Register by Feb. 25: $60
Register after Feb. 25: $70
plus $9 materials payable at class

 

Anne Baldzikowski - See bio below

Sumptuous Galettes

The French have an easy and delicious way of making free form pies called galettes. In this class we'll make a flaky buttery pastry and fill it with the fruits of the season. We will also make Anne's award winning Tomato Basil Galette.

Participants must be 21 or over.

Sat., June 1 (CLASS FULL)
10 am - 1 pm
Room 908
Register by Feb. 25: $60
Register after Feb. 25: $70
plus $25 materials payable at class

 

Sun., June 2
10 am - 1 pm
Room 908
Register by Feb. 25: $60
Register after Feb. 25: $70
plus $25 materials payable at class

 

 

Anne Baldzikowski - See bio below

 

Pizza Party with Dad!

Kids and adults, team up with your Dad in the Cabrillo Bakeshop and prepare a delicious lunch together. Anne provides the formulas, ingredi- ents, and light instruction to make for a memo- rable event for you and your father.
On the menu are seasonal bruscetta, garden salad, pizza, and plum crisp with homemade vanilla ice cream. After we sit down for a tasty lunch, each team takes a plum crisp home and a few slices of pizza.

Appropriate for students 10 years and up.

Please wear close-toed shoes, an apron, long pants, and hair tied back or under a hat.

Sat., June 15
10 am - 1 pm
Room 908
Register by June 10: $60
Register after June 10: $70
plus $15 materials payable at class

 

Anne Baldzikowski - See bio below

 

Summertime Appetizers

The French have an easy and delicious way of making free form pies called galettes. In this class we’ll make a flaky buttery pastry and fill it with the fruits of the season. We will also make Anne’s award winning Tomato Basil Galette.

Fri., July 12
6 - 8:30 pm
Room 908
Register by June 10: $60
Register after June 10: $70
plus $25 materials payable at class

 

Anne Baldzikowski - See bio below

 

Frozen Artisan Confections

We have come along way from the first ice creams made 3,000 years ago: flavored snow.

Join Anne in the Cabrillo Bakeshop for a morning of making frozen confections. We will begin with an introduction to the various forms of equipment and formulas and then take a walk to the Monterey Bay Certified Farmer’s Market to select ingredients. Upon our return we will create, gelato, sorbet, French custard style ice cream, and Philadelphia style ice cream.

Sat., July 20
10 am - 1 pm
Room 908
Register by June 10: $60
Register after June 10: $70
plus $15 materials payable at class

 

Anne Baldzikowski - See bio below

 

Cobblers, Crisps, and Slumps

What do all of these desserts have in common? They celebrate the bountiful fruits of summer. Join us in the Cabrillo Bakeshop and see what it’s like to bake in a professional kitchen. We will be making Raspberry Rhubarb Cobbler, Plum Oat Crisp, and Blackberry Slump.

Sun., July 28
10 am - 1 pm
Room 908
Register by June 10: $60
Register after June 10: $70
plus $25 materials payable at class

 

Anne Baldzikowski - See bio below

 

Tomato Time!

Soups, salsas, dips, spreads, gratins, salads, and even dessert! Yes, we will make a variety of love apple dishes straight from the farm to our table. We will start off the class in the Cabrillo Bakeshop and then walk over to the Monterey Bay Certified Farmer’s Market where farmers will delight us with samples and knowledge of this glorious fruit.
When we return to the classroom we will prepare a sumptuous feast.

Sat., August 3
10 am - 1 pm
Room 908
Register by June 10: $60
Register after June 10: $70
plus $25 materials payable at class

 

Anne Baldzikowski is an award winning culinary instructor in the Cabrillo College Culinary Arts Department. She has owned two wholesale bakeries and brings a wealth of knowledge and enthusiasm to her classes.

Bounty from the Beehive

What do you do now with all the honey and wax from your beehives? Kathy will demonstrate how to extract honey two different ways and then show you how to melt down the wax in a solar wax melter (made with readily available materials). We will make fire starters, lip balm, candles, and lotion bars. Recipes will be provided!

Sat., August 10
10 am - 1 pm
Room: 908
Register by June 10: $60
Register after June 10: $70
plus $20 materials fee at class

 

Kathy Niven has been teaching in the culinary department for more than 30 years. She has been a home beekeeper for the last 8 years. Two of her beehives reside at the Cabrillo Horticulture department.

Wonderful World of Wine & Cheese

Taste your way through cheese production meth- odology and wine fermentation. Explore a variety of cheese and wine styles that will give you a great starting point for mastering the art of pairings. Learn how to describe what you are tasting, and how certain soils, yeasts, cellaring styles and milk types make a difference in the world of cheese and wine. Learn about microclimates, terroir, cheese and wine production techniques and flavor profiles.

Please bring 2 wine glasses to class.

Participants must be 21 or over.

Wed., May 15
7 - 9 pm
Room Hort 5001
Register by Feb. 25: $60
Register after Feb. 25: $70
plus $30 materials fee at class

 

Melissa Schilling has super palate powers and enjoys tasting wines from all over the world. She teaches corporate team building and does special events.

Rebecca King has spent the past 10 years studying and working in sustainable agriculture, cheese making, organic farming, culinary arts, and now runs her own ranch in Royal Oaks raising sheep and making cheeses from their milk.