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Thanksgiving Desserts

thanks

It’s almost Thanksgiving, so why not spend a few hours baking with new friends in the Cabrillo Bakeshop and learning a few tricks of the trade with these festive desserts.

Everyone will make and take home Pumpkin Mousse tart, Chocolate Walnut Tart, and ginger crinkle cookies.

 

Sun., Nov. 20
1 - 4 pm
Room: 908
Register before Sept. 12: $60
Register after Sept. 12: $70
Plus a $25 materials fee payable at class 

Please wear closed-toed shoes, and long pants, bring an apron, and please tie your hair back or under a hat.

register online   

 

Anne Baldzikowski - See bio below, including a video-bio!

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Handmade Holiday Liqueurs

liqueur

In this class we will make and taste beautiful elixirs to give to friends and family for the holidays. Everyone makes and takes home Kahlua, Peppermint Schnapps, Irish Cream, and Cacao Infused Vodka.

Three of the four liqueurs we’ll create need two weeks to cure before gifting, so let’s get started early!

Students must be 21 years of age or older.

 

Fri., Dec. 2 CLASS FULL, new class added below!
6 - 9 pm
Room: 908
Register before Sept. 12: $60
Register after Sept. 12: $70
Plus a $25 materials fee payable at class 

Please wear closed-toed shoes, and long pants, bring an apron, and please tie your hair back or under a hat.

register online   

Students must be 21 years of age or older.

Sun., Dec. 11
1 - 4 pm
Room: 908
Fee: $70
Plus a $25 materials fee payable at class 

Please wear closed-toed shoes, and long pants, bring an apron, and please tie your hair back or under a hat.

register online   

Anne Baldzikowski - See bio below, including a video-bio!

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Holiday Herbal Gift Making

body

 

 

Create holiday magic with unique and inspiring handmade herbal gifts. Learn how to create decadent, healing herbal gifts for the entire family that will have them begging you to make more year after year! In this course you will learn how to make: luscious lip balms, healing salves, and rich body butters. Everyone will leave the class with four lip balms, two salves and two body butters.

Gift packaging will be provided.

 

Sat., Dec. 3
9 am - 3 pm
Room: Horticulture 5010
Register before Sept. 12: $95
Register after Sept. 12: $110
Plus a $50 materials fee payable at class 

 

register online   

 

Jackie Christensen, Ph.D. - See bio below!

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Fermented Drinks and Shrubs

beets

 

Come and learn about fermented drinks know for their amazing healing and probiotic properties.  Anne and guest instructor Annaliese Keller share their knowledge of these healthy drinks and assist students in making Beet Kvass to take home. Students will also make and take home fruit shrubs (perfect for holiday gifts, cocktails and mocktails). Anne and Annaleise will also demo Milk Kefir, “the champagne of milks,” and Jun, a Japanese probiotic drink similar to Kombucha.

Learn how to pump up your diet with vitamins B6 and B12, calcium, potassium, magnesium and many other beneficial nutrients

 

Mon., Dec. 5
6 - 9 pm
Room: 908
Register before Sept. 12: $60
Register after Sept. 12: $70
Plus a $15 materials fee payable at class 

Please wear closed-toed shoes, and long pants, bring an apron, and please tie your hair back or under a hat.

register online   

 

Anne Baldzikowski - See bio below, including a video-bio!

___________________________________________________________________________________________

Holiday Candy

holiday c

 

Learn to create beautiful and tasty candies for your friends and family in this festive class. We will prepare and take home Almond Brittle, Classic Vanilla Bean Marshmallows and Cinnamon Caramels.

Anne also provides ideas for packaging your candies as gifts

 

Sat., Dec. 10
1 - 4 pm
Room: 908
Register before Sept. 12: $60
Register after Sept. 12: $70
Plus a $25 materials fee payable at class 

Please wear closed-toed shoes, and long pants, bring an apron, and please tie your hair back or under a hat.

register online   

 

Anne Baldzikowski - See bio below, including a video-bio!

___________________________________________________________________________________________

Plant-Based Cooking For Busy People

no sweat

 

Have you noticed that when life gets really busy, healthy eating seems to go by the wayside? The reason most health conscious people eat poorly is lack of planning. But planning doesn’t have to be difficult! Come join us and learn ways to not only simplify your meal planning but to also cook delicious plant-based meals more efficiently.
By the end of this class you’ll learn how to:

  • Better organize your kitchen to promote healthy eating
  • Create a tailored meal planning “map” to help you navigate your family’s lifestyle and tastes
  • Design an easy shopping list that reflects your meal patterns and preferences
  • Prepare tasty plant-based meals everyone will enjoy (except the cat!)
  • Reduce waste by properly storing fresh produce and leftovers

This is a cooking class for your everyday life - we’ll be applying your real-life food preferences to help you develop effective planning tools and cooking practices. Although this is not a hands-on cooking class, we will be demonstrating many flavorful recipes that you’ll be able to sample and then replicate at home.

Note: This is not an “intro class” about plant-based (vegan) cooking. It’s designed for anyone interested in planning and cooking healthy plant-foods more efficiently so there is more time to attend to other aspects of your life.

2 Wed., February 15 & 22, 2017
6 - 8 pm
Room: HW1119, inside of the Stroke and Disabilities Center

Fee: $100

Map and parking information for classes held in room HW1119/Stroke and Learning Disabilities Center

Plus a $20 materials fee is payable to the instructor in class.

 

register online

Susan Lavelle is a registered nurse practitioner at Cabrillo College’s Student Health Services and also a certified PCRM Food for Life Instructor.  She passionately promotes healthy dietary and lifestyle choices to prevent disease and achieve optimal health.

Jan Shaw has been a horticulturist for over 40 years and loves to cook. She was coaxed into plant-based nutrition for health reasons and along the way found the marriage of her two passions - plants and cooking - truly gratifying.

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Soup & Savory Scones

 

Learn the basics of soup making while working with a bounty of Santa Cruz grown vegetables! Some of the soups we will prepare are: Butternut Squash Soup, Leek and Potato, Black Bean Soup, and Cream of Broccoli. Everyone will also make and take home Orange Currant Scones as well as Herb and Cheese Scones. No need to make lunch on this day!

 

Sat., February 25
10 am - 1 pm
Room: 908
Fee: $60
Plus a $15 materials fee payable at class 

Please wear closed-toed shoes, and long pants, bring an apron, and please tie your hair back or under a hat.

register online   

 

Anne Baldzikowski - See bio below, including a video-bio!

____________________________________________________________________________________________

Meet the Chef, the Winemaker and the Olive Oil Purveyor

 

 

End your week tasting olive oil at the Olive Oil Connection, sipping local wine with the winemaker, and enjoying delicious h'orderves sitting side by side with the Chef. Support our local artisans while learning more about their craft and bring your BFF or your date.

Enjoy an evening of meeting award-winning boutique winemaker Mikael Wargin of Wargin Wines, Susan Pappas co-owner of the True Olive Connection, and Chef Anne. Sip and learn about Mikael’s delicious red wines as he leads us through a tasting paired with Chef Anne’s h'orderves, while Susan leads us on a savory journey of the precious olive. This dynamic trio has put together a fun-filled and informative evening just for you!

 

Fri., March 10
6:30 - 8:30 pm
Location: True Olive Connection - 7960 Soquel Dr., Aptos
Register before Feb. 27: $60
Register after Feb. 27: $70

Plus a $15 materials fee payable at class 

Please wear closed-toed shoes, and long pants, bring an apron, and please tie your hair back or under a hat.

register online   

 

Anne Baldzikowski - See bio below, including a video-bio!

____________________________________________________________________________________________

Make a Pie for Pi-Day!

Pi Day is celebrated on March 14th (3/14) around the world. Pi is the symbol used in mathematics to represent a constant, like the never ending circumference of a pie! Celebrate this never-ending number, and Einstein's birthday, with Chef Anne in the Cabrillo bake-shop. You will make Key Lime Pie, Anne’s Chocolate Hazelnut Tart, and Petite Banana Caramel Galettes.

 

Sat., March 11
10 am - 1 pm
Room: 908
Register before Feb. 27: $60
Register after Feb. 27: $70

Plus a $15 materials fee payable at class 

Please wear closed-toed shoes, and long pants, bring an apron, and please tie your hair back or under a hat.

register online   

 

Anne Baldzikowski - See bio below, including a video-bio!

____________________________________________________________________________________________

Bagels, Bialys, and Pretzels

Join Chef Anne in the Cabrillo Bakeshop to explore the ancient craft of bagel, bialy, and pretzel making. Learn to make, shape, boil and bake this hearty yeast dough following Chef Anne’s usual quick and easy steps. Dips and spreads will be on hand to sample with our baked goods and there will be plenty to take home as well.

 

Sat., March 18
1 - 4 pm
Room: 908
Register before Feb. 27: $60
Register after Feb. 27: $70

Plus a $15 materials fee payable at class 

Please wear closed-toed shoes, and long pants, bring an apron, and please tie your hair back or under a hat.

register online   

 

Anne Baldzikowski - See bio below, including a video-bio!

____________________________________________________________________________________________

Croissant Workshop

croissant

Here’s your chance to create an iconic pastry that the French as well as Americans adore! Learn what it takes to create flaky buttery croissants as we roll and fold layers of butter and dough. The best ingredients make the best croissants, so Chef Anne provides European organic butter (mmm, more flavor), King Arthur pastry dough, imported Belgian chocolate, and imported cheese for our savory croissants. Each student takes home 12 baked croissants and some dough to continue the creative process at home. Classic Croissants, Pain au Chocolat and savory croissants are on the menu!

Please wear closed-toed shoes, and long pants, bring an apron, and please tie your hair back or under a hat.

 

Sat., April 1
1 - 4 pm
Room: 908
Register before Feb. 27: $60
Register after Feb. 27: $70

Plus a $25 materials fee payable at class 

register online   

 

Sun., April 23
1 - 4 pm
Room: 908
Register before Feb. 27: $60
Register after Feb. 27: $70

Plus a $25 materials fee payable at class 

register online   

 

Anne Baldzikowski - See bio below, including a video-bio!

____________________________________________________________________________________________

Morning Pastries: Cinnamon Rolls and Sticky Buns

Wake up to the lovely aroma of fresh cinnamon rolls on Easter Sunday after taking Chef Anne’s class. Each student makes and takes 10 baked cinnamon rolls home and 10 unbaked cinnamon rolls home ready to pop in the oven Easter morning. Experience the magic of making simple yeast activated dough into mouth-watering morning pastries. Learn how to punch, scale and shape rolls and buns from sweet dough.

 

Sat., April 15
10 am - 1 pm
Room: 908
Register before Feb. 27: $60
Register after Feb. 27: $70

Plus a $20 materials fee payable at class 

Please wear closed-toed shoes, and long pants, bring an apron, and please tie your hair back or under a hat.

register online   

 

Anne Baldzikowski - See bio below, including a video-bio!

____________________________________________________________________________________________

French Baguettes, Sweet Butter and Strawberry Jam

Come to the Cabrillo Bakeshop and learn the art of fermenting, shaping, scoring, and baking your very own baguette to take home. While our baguettes are rising we will make just enough strawberry jam and even churn our own butter, then enjoy our fresh-from-the-oven baguettes with butter and jam! Chef Anne will demonstrate various shapes that you can make at home with this easy, lean dough.

 

Sat., April 29
10 am - 1 pm
Room: 908
Register before Feb. 27: $60
Register after Feb. 27: $70

Plus a $20 materials fee payable at class 

Please wear closed-toed shoes, and long pants, bring an apron, and please tie your hair back or under a hat.

register online   

 

Anne Baldzikowski - See bio below, including a video-bio!

____________________________________________________________________________________________

Festive Appetizers

Party season is gearing up with Mother’s Day, Father’s Day, graduations, and beach bonfires! Come to this class and learn some tasty appetizers that you can bring to your parties. We will make Pesto Cheese Torta, Lemon-Thyme Crackers, Farmers Market Crostini, Asparagus Wrapped in Puff Pastry, Marinated Olives, Stuffed Dates wrapped in Proscuitto, and Strawberry Galettes.

 

Sat., May 6
1 - 4 pm
Room: 908
Register before Feb. 27: $60
Register after Feb. 27: $70

Plus a $15 materials fee payable at class 

Please wear closed-toed shoes, and long pants, bring an apron, and please tie your hair back or under a hat.

register online   

 

Anne Baldzikowski - See bio below, including a video-bio!

____________________________________________________________________________________________

Glorious Fruit Tarts

Celebrate the sweet colorful fruits of the spring by learning how to bake a beautiful fresh fruit tart. Learn how to work with rich short dough and fruit glazes. Everyone takes their 9” fruit tart home all boxed up and ready for a party! PS Mother’s Day is the next day!

 

Sat., May 13
10 am - 1 pm
Room: 908
Register before Feb. 27: $60
Register after Feb. 27: $70

Plus a $25 materials fee payable at class 

Please wear closed-toed shoes, and long pants, bring an apron, and please tie your hair back or under a hat.

register online   

 

Anne Baldzikowski - See bio below, including a video-bio!

____________________________________________________________________________________________

Artisan Donuts

Easy doughs and batters fried crispy and sweet are on the menu for this tasty class. Come to the Cabrillo Bakeshop ready to make some artisan donuts, prepared with high quality ingredients in small batches and made with care. These are not your corner store donuts! Master the art of making Crispy Apple Fritters, Buttermilk Donuts and French Beignets.

 

Sat., May 20
10 am - 1 pm
Room: 908
Register before Feb. 27: $60
Register after Feb. 27: $70

Plus a $20 materials fee payable at class 

Please wear closed-toed shoes, and long pants, bring an apron, and please tie your hair back or under a hat.

register online   

 

Anne Baldzikowski - See bio below, including a video-bio!

____________________________________________________________________________________________

Fermentation 101

pickled

Fermentation is the art of preserving food from the harvest. It also makes vegetables easy to digest and adds positive probiotic bacteria to our guts. Plus it tastes good!

In this class you will learn the basics of fermented vegetables. You will make and take home Sauerkraut, Kimchi and Fermented Zucchini chips.

 

Sat., June 3
1 - 4 pm
Room: 908
Register before Feb. 27: $60
Register after Feb. 27: $70
Plus a $25 materials fee payable at class 

Please wear closed-toed shoes, and long pants, bring an apron, and please tie your hair back or under a hat.

register online   

 

Anne Baldzikowski - See bio below, including a video-bio!

____________________________________________________________________________________________

Fun with Fondant

Cake decorating is a fun art and one of the most popular decorating mediums is fondant; a rolled sugar dough. Chef Anne will have a 6” cake ready for you to fill, frost with Swiss meringue buttercream, and cover with fondant. A variety of tools will be available for you to create a splendid cake that you will take home. This class is perfect for beginners and a great chance to make a Father’s Day cake for Dad or another special person in your life.

Appropriate for students 15 years and up.

 

Sat., June 17
10 am - 1 pm
Room: 908
Register before Feb. 27: $60
Register after Feb. 27: $70

Plus a $20 materials fee payable at class 

Please wear closed-toed shoes, and long pants, bring an apron, and please tie your hair back or under a hat.

register online   

 

Anne Baldzikowski - See bio below, including a video-bio!

___________________________________________________________________________________________

 

Learn Knife Skills Like a Pro

knife

This is a class that will change your life in the kitchen.  You will learn the proper technique needed to handle a chef knife, building confidence and speed, while increasing safety This is a hands-on class, we will be cutting a variety of vegetables and turn them into delicious soups that we will enjoy for dinner at the end of class.  Bring your knives or use the ones provided.  Eric will explain quality indicators, how to choose a knife, how to sharpen, proper hold and motion and precision cuts.  We’ll then get into the kitchen and do some cutting!

Please wear closed-toed shoes, and long pants, bring an apron, and please tie your hair back or under a hat.

COMING SOON!
11 am - 2 pm
Room: 908
Fee: $68
Plus a $15 material fee payable in class

register online

 

Eric Carter - See bio below, including a video-bio! 

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Wine and Food Pairing with Local Wines

local wine

Join Chef Eric Carter as we sample and evaluate a variety of local wines including sparkling, whites and reds. We will discuss general food and wine pairing principles, then taste the wines with a wide variety of classic and unique food pairings. 

Students must be 21 years of age or older.

Please wear closed-toed shoes, and long pants, bring an apron, and please tie your hair back or under a hat.

 

COMING SOON!
6 - 9 pm
Room: 908
Register before Feb. 27: $60
Register after Feb. 27: $70

Plus a $25 materials fee payable at class 

register online   

 

Eric Carter - See bio below, including a video-bio!  

___________________________________________________________________________________________

Kickstart Your Health: The Power of Plant-Based Nutrition

Have you ever considered a plant-based diet to lose weight, improve your health, or because you’ve wanted to be kinder to our planet and the animals? Have you hesitated because you don’t know where to start or you wonder how you would get enough protein? Whether for health or environmental concerns, or just because you’d like to incorporate more whole foods and vegetables into your diet, you’ll want to join us for this class series. You’ll learn the latest in plant-based nutrition science, as well as how to select, prepare and cook tasty vegan foods while you concurrently “test-drive” this way of eating in a supportive class environment.

Family nurse practitioner, Susan Lavelle, will offer practical tips for getting started, provide updated information and discuss key nutrients and their impact on your health and longevity, as well as demonstrate how to cook a variety of delicious plant-based recipes at every class. You’ll see - it’s not as hard as you think! And, as a bonus, by the end of the class you’ll likely shed some unwanted pounds, reduce your cholesterol and blood pressure, stabilize your blood sugar, and boost your energy and mood. So come test-drive a plant-based diet and see how this approach can help you feel better and be more energetic than ever!

This Kickstart Your Health class is a PCRM Food for Life class. The Food for Life program is a community-based nutrition education program of the Physicians Committee for Responsible Medicine (PCRM).

A $40 materials fee includes the book by best selling author, Neal D. Barnard, MD, “21-Day Weight Loss Kickstart:  Boost Metabolism, Lower Cholesterol, and Dramatically Improve Your Health”

Click HERE for Kickstart Your Health Student Information

COMING SOON!
6 - 8 pm
Room: HW1119, inside of the Stroke and Disabilities Center
Register by Feb. 27: $180
Register after Feb. 27: $195
Plus: Material fee of $40 payable to instructor in class

Map and parking information for classes held in room HW1119/Stroke and Learning Disabilities Center

 

register online

Susan Lavelle is a registered nurse practitioner at Cabrillo College’s Student Health Services and also a certified PCRM Food for Life Instructor.  She passionately promotes healthy dietary and lifestyle choices to prevent disease and achieve optimal health.

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Herbal Kitchen: Formulating Teas and Culinary Spices

tea

 

Would you like to know how to create delicious, powerful teas and culinary spice blends for everyday ailments? In this class we explore the art of blending harmonious and delightful tasting herbs that can be enjoyed as a beverage or used as a culinary spice. Herbal actions and energetics will be explored from both a Western and Ayurvedic herbal perspective as we dive into rich and wonderful aromas and tastes. Learn simple strategies for compounding herbs to balance digestion, promoting sleep and increasing energy. Students will partake in the formulation process and enjoy samples in class.

This class is geared towards all skill levels, no prior experience is needed.

 

COMING SOON!
6:30 - 8:30 pm
Room: Horticulture 5010
Register before Feb. 27: $72
Register after Feb. 27: $78
Plus a $20 materials fee payable at class 

register online   

 

Jackie Christensen, Ph.D. - See bio below!

____________________________________________________________________________________________

Indian Cooking Without the Ghee

indian

 

This class is for those who love Indian food and want to learn how to cook delicious plant-based Indian meals at home. Although Indian cuisine is traditionally vegetarian, often dishes can be laden with high-fat ghee and sometimes include other dairy foods. In this class, we’ll demonstrate how to cook a variety of our favorite recipes so you can experience the array of aromatic flavors in Indian food from a healthier perspective. We will explore many of the exotic spices from this region and show you how to cook these traditionally complex dishes with much more ease.

 

COMING SOON!
6:00 - 8:00 pm

Room: HW1119, inside of the Stroke and Disabilities Center

Map and parking information for classes held in room HW1119/Stroke and Learning Disabilities Center

Register before Feb. 27: $60
Register after Feb. 27: $70

Plus a $20 materials fee

   

register online   

 

Susan Lavelle is a registered nurse practitioner at Cabrillo College’s Student Health Services and also a certified PCRM Food for Life Instructor.  She passionately promotes healthy dietary and lifestyle choices to prevent disease and achieve optimal health.

Jan Shaw has been a horticulturist for over 40 years and loves to cook. She was coaxed into plant-based nutrition for health reasons and along the way found the marriage of her two passions - plants and cooking - truly gratifying.

____________________________________________________________________________________________

Our culinary classes are appropriate for students 18 years and up unless noted with the class description. If minors are given permission to attend parents will be required to complete and submit to the Extension office, 3 days prior to the class date, the 3 required forms, available on our Class Resources page, under Waivers and Emergency Contact forms.

Please wear close-toed shoes, long pants, bring an apron, and please tie your hair back or under a hat.

____________________________________________________________________________________________                        

 

videocameraAnne Baldsikowski enjoys encouraging people to cook in her classes at Cabrillo where she began her formal studies over 30 years ago. She has owned two bakeries: The Queen of Tarts and Let Them Eat Cake! Currently she teaches in the Culinary Arts and Hospitality Department at Cabrillo College. She is the author of “Easy Artisan , Simple Elegant Recipes for the Everyday Cook.”

 

videocamera

Eric Carter has over 15 years of professional experience as a chef and restaurant manager. He enjoys preparing soups, sauces, seafoods, meats and vegetables. He has been teaching Culinary Arts at Cabrillo for over 18 years and is the director for the department.

 

Jeremy MacVeigh studied culinary arts at Western Culinary Institute in Portland, OR and also has a B.S. in food science from UC Davis. Since 2003 Chef Jeremy has been teaching at private professional culinary programs before joining the culinary department at Cabrillo College in 2014. Jeremy has a broad range of culinary interests and enjoys delving into the how’s and why’s of cooking with students when covering topics.

Jackie Christensen, Ph.D., has a passion for herbology and education. She has served as a faculty member for many prestigious colleges where she trained students to become nutritional consultants, master herbalists, and holistic health practitioners. Jackie currently has a private practice in Santa Cruz and works as a master herbalist.





 

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