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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.

Sat., Sept 10  
11 am - 2 pm
Room: 908
Fee: $68
Plus a $15 material fee payable in class

register online

 

Sun., Oct. 9  
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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Leafless Salads

leafless

Just about everyone is familiar with making a green salad with our gorgeous local greens, but what about making salads without lettuce? Join Anne for a walk through the Cabrillo Farmers Market to hear from our local farmers about the bounty of their harvest and learn what fruits and vegetables they are most excited about.

When we return to the Bakeshop will will prepare, Panzanella, Herbaceous Coleslaw, Tomato Watermelon Salad and Quinoa Tabbouleh.

Sat., Sept. 3 CLASS CANCELLED
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.

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

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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. 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!

 

Sun., Sept. 11
1 - 4 pm
Room: 908
Fee: $60
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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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.

 

Wed., Sept. 14
6:00 - 8:00 pm
Room: HW1119 (inside the Stroke Center)
Register before June 6: $60
Register after June 6: $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.

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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.

 

2 Wed., Sept. 21 & 28
6:30 - 8:30 pm
Room: Horticulture 5010
Register before Sept. 12: $72
Register after Sept. 12: $78
Plus a $20 materials fee payable at class 

register online   

 

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

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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 Dill Fermented carrots

 

Sun., Sept. 25
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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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.

 

Sat., Oct. 1
6 - 9 pm
Room: 908
Register before Sept. 12: $60
Register after Sept. 12: $70
Plus a $25 materials fee payable at class 

register online   

 

Sat., Oct. 29
6 - 9 pm
Room: 908
Register before Sept. 12: $60
Register after Sept. 12: $70
Plus a $25 materials fee payable at class 

register online   

 

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

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Delightful Apple Desserts

apple

After taking this class from Anne you will have a delicious array of apple recipes when the apple trees are dripping with fruit this fall. Anne starts off the class with an apple tasting offering an array of samples and sharing knowledge of this versatile fruit. We will then don our aprons and enter the bakeshop to make and take home Easy Apple Strudel, Flaky Apple Turnovers, and Old Fashioned Apple Crisp

 

Sat., Oct. 8
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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It's a Wrap!

wrap

 

Great meals come in small packages! Whether it’s for an appetizer, a main course or a dessert, these wraps are sure to delight your family and friends as they have for centuries in many cultures.

We will make savory Mediterranean, Italian, and Asian wraps. For dessert we turn to French cuisine and create elegant crepes filled with fresh fruit and Belgium chocolate!

Come with an appetite!  

 

Sat., Oct. 15
10 am - 1 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!

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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 Bites and French Beignets.

 

Sun., Oct. 30
1 - 4 pm
Room: 908
Register before Sept. 12: $60
Register after Sept. 12: $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!

___________________________________________________________________________________________

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.

 

Sat., Nov. 5
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   

 

Fri., Dec. 2
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   

 

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

___________________________________________________________________________________________

Thanksgiving Cooking - a la Vegan Style

vegan

 

Thanksgiving is about expressing gratitude for all that we have by sharing a festive meal with loved ones. In that spirit, why not start a new tradition with a holiday meal that nourishes not only our bodies but also our hearts and souls? In this class Jan and Susan show you how to prepare flavorful holiday dishes that are not only good for you and your family, but also good for the planet and the creatures that share the earth with us.

We will create a plant-based holiday meal from start to finish. Explore healthy substitutes for traditional dishes, as well as yummy appetizers and desserts to round out your holiday table. Come with an appetite and open mind. We will fill you with ideas and recipes and you’ll sample delicious options. Our feathered friends are spared as you learn to expand your scope of plant-based cooking for your holiday fare, whether you are the host or the guest bearing a dish to share.

 

Wed., Nov. 9
6 - 9 pm
Room: HW1119 (Inside Stroke & Disability Center)
Register before Sept. 12: $70
Register after Sept. 12: $78
Plus a $20 materials fee payable at 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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Pumpkins from A-D Appetizers to Desserts

pumpkins

First we start with a stroll through the Monterey Bay Certified Farmer’s Market to chat with local farmers about
which squashes they like to cook and bake with. Then we walk back to the Cabrillo Bakeshop and create.

Our autumn menu is Roasted Squash Crostini, Kabocha Soup, Delicata Crostatta, Pumpkin Cobbler with Cinnamon Ice Cream.

 

Sat., Nov. 12
10 am -1 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!

___________________________________________________________________________________________

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.

 

Sat., Nov. 20
1 pm -4pm
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!

___________________________________________________________________________________________

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: 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!

___________________________________________________________________________________________

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”

6 Mon., Sept. 26 - Oct. 31
6 - 8 pm
Room: HW1119 (Inside the Stroke and Disability Learning Center)
(Inside the Stroke and Disability Learning Center - click HERE for an interactive map of campus with room numbers!)

Register by Sept. 12: $180
Register after Sept. 12: $195

Plus: Material fee of $40 payable to 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.

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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.

February 15 & 22, 2017
6 - 8 pm
Room: HW1119 (Inside the Stroke and Disability Learning Center)

Register by Sept. 12: $100
Register after Sept. 12: $120

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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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.

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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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