Skip to Site Navigation | Skip to Local Navigation | Skip to Content
Cabrillo College - Home
ALERT: Your registration date and time may have changed    read more
students on campuscabrillo campus

fondantculinary handscinhoney and lavendar

Culinary Classes


Learn Knife Skills Like a Pro

 

knife

Learn how to select, hold and properly cut with a Chef’s knife. Knife cutting is a lifelong skills need and starting down the path to cutting correctly will both save you time and help save you from accidents. We will be learning to execute knife cuts and the classic cuts that are utilized everyday in professional commercial kitchens.

The class will also help when you go out to eat and read menus as you will know what Chiffonade, Brunoise, Julienne and other knife cut names mean and why they are used in menu descriptions. Knife sharpening and care will be covered as well.

Loaner knives will be provided as well for anyone who doesn’t have or want to bring their own.

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

Sat., May 5
11:00 am - 2:00 pm
Room: 908
Register before Mar. 26: $72
Register after Mar. 26: $80

Plus a $15 material fee payable in class

register online

 

Sat., May 19
5:00 - 8:00 pm
Room: 908
Register before Mar. 26: $72
Register after Mar. 26: $80

Plus a $15 material fee payable in class

register online

 

Tue., June 12
6:00 - 9:00 pm
Room: 908
Register before May 31: $72
Register after May 31: $80

Plus a $15 material fee payable in class

register online

 

Eric Carter & Jeremy MacVeigh - See bios below

___________________________________________________________________________________________

Croissant Workshop

croiss

 

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

 

Sat., June 30
10:00 am - 1:00 pm
Room: 908
Register before May 31: $65
Register after May 31: $75

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!

____________________________________________________________________________________________

French Baguettes

baguette and jam

In this class you will make your very own batch of baguette dough. After Chef Anne demonstrates dough preparation and three ways of shaping the dough you will make, shape and bake a baguette to take home. You will also take home enough dough to make two more baguettes.

We complete our bread baking journey with a sampling of European and American butters. 

 

Fri., May 18 - NEW SESSION!
6:00 - 9:00 pm
Room: 908
Register before Mar. 26: $65
Register after Mar. 26: $75

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!

___________________________________________________________________________________________

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.

COMING SOON!
6:00 - 8:00 pm
Room: HW1119, inside of the Stroke and Disabilities Center

Register by Jan 29: $100
Register after Jan. 29: $120
Plus a $20 materials fee is payable at registration.

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

 

register online

Susan Lavelle & Jan Shaw - see bios below

____________________________________________________________________________________________

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

6 Mon., April 2 - May 7 - CLASS FULL
6:00 - 8:00 pm
Room: HW1119, inside of the Stroke and Disabilities Center
Register before Mar. 26: $180
Register after Mar. 26: $195
Plus: Material fee of $40 payable to instructor in class

register online

 

6 Mon., Sept. 24 - October 29 - NEW SESSION!
6:00 - 8:00 pm
Room: HW1119, inside of the Stroke and Disabilities Center
Register before Sept. 10: $195
Register after Sept. 10: $210
Plus: Material fee of $40 payable to instructor in class

register online

 

Susan Lavelle is a Family Nurse Practitioner, a PCRM Food for Life Instructor and graduate from the Rouxbe Plant-based Culinary School.  She has been passionately promoting, cooking, and eating healthy plant-based meals for more than a decade because it’s good for health, the animals and the planet.

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.

___________________________________________________________________________________________

Increase Your Vitality with Living Foods:  Fundamentals of a Raw Food Vegan Diet

 

Curious about a raw food vegan diet? People report many benefits such as increased energy, mental clarity, weight loss, and protection from disease. Some use a short-term raw diet as a way to cleanse and detoxify the body.

Our local abundance of wonderful produce and a mild climate make summertime the perfect time to try an uncooked cuisine. In this entry-level class we’ll introduce you to the fundamentals of a raw food diet, and explore the different types of raw diets, review the benefits as well as the challenges, and discuss how to plan and prepare raw foods meals. You’ll learn soaking and sprouting basics, how to make raw non-dairy beverages and cheeses, breads and crackers, simple entrees, snacks, and confections. We’ll explore what essential culinary tools and equipment are used and where to find more resources to help you get started.

Best of all, you’ll get to sample scrumptious raw vegan dishes - from appetizers to desserts - with some recipes demonstrated in class. Before you leave, you’ll have a better understanding of an optimal raw diet and you’ll take home a variety of delicious recipes to help you integrate more raw and living foods into your menu.

Sat., June 9
1:00 - 4:00 pm
Room: HW1119, inside of the Stroke and Disabilities Center
Register by May 31: $65
Register after May 31: $75
Plus material fee of $20 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 Family Nurse Practitioner, a PCRM Food for Life Instructor and graduate from the Rouxbe Plant-based Culinary School.  She has been passionately promoting, cooking, and eating healthy plant-based meals for more than a decade because it’s good for health, the animals and the planet.

____________________________________________________________________________________________

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.

 

Sun., May 6
12:00 Noon - 3:00 pm
Room: 908
Register before Mar. 26: $65
Register after Mar. 26: $75

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!

____________________________________________________________________________________________

Glorious Fruit Tarts

fruit tart

Celebrate the sweet colorful fruits of 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 12
10:00 am - 1:00 pm
Room: 908
Register before Mar. 26: $65
Register after Mar. 26: $75

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!

____________________________________________________________________________________________

Festive Appetizers

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, Asian Lettuce wraps, Asparagus Wrapped in Puff Pastry, Marinated Olives, Stuffed Dates wrapped in Proscuitto, and Strawberry Galettes.

 

Sat., May 19 - CLASS FULL
12:00 Noon - 3:00 pm
Room: 908
Register before Mar. 26: $65
Register after Mar. 26: $75
Register two or more: $63
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   

 

Sun., June 10 - NEW SESSION!
1:00 - 4:00 pm
Room: 908
Register before May 31: $65
Register after May 31: $75
Register two or more: $63
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!

____________________________________________________________________________________________

Wine and Food Pairing with Local Wines

 

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.

 

Sat., May 12
5:00 - 8:00 pm
Room: 908
Register before Mar. 26: $65
Register after Mar. 26: $75

Plus a $25 materials fee payable at class 

register online   

 

Eric Carter - See bio below

____________________________________________________________________________________________

Stocks and Sauces

 

This workshop explores the techniques that are key to the production of stocks, the foundation of many of the soups and sauces that leave guests wondering what is used to make the food they so enjoy at fine restaurants. We’ll go over how stocks are made, including beef stock, chicken stock and vegetable stock, and then be using the stocks to make some sauces that pair especially well with main courses. 

 

Thu., June 14
5:30 - 9:30 pm
Room: 908
Register before May 31: $78
Register after May 31: $85

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   

 

Jeremy MacVeigh - See bio below

____________________________________________________________________________________________

Fresh Pasta – Stuffed and Fresh Rolled Pastas

pasta

Learn about the world of Italian pasta in this class designed to expose attendees to the great variety of everyone’s favorite starch. You’ll get to learn how extruded pasta differs from fresh pasta. Learn about how to make ravioli’s and other stuffed pastas. We’ll also make pasta sauces like marinara, Bolognese and Alfredo. Come hungry as everyone will get their fill of pasta from this class!

 

Sat., June 9
11:00 am - 3:00 pm
Room: 908
Register before May 31: $78
Register after May 31: $85

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   

 

Jeremy MacVeigh - See bio below

____________________________________________________________________________________________

Fun with Fondant

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 16 years and up.

 

Sat., June 16
10:00 am - 1:00 pm
Room: 908
Register before May 31: $65
Register after May 31: $75

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!

____________________________________________________________________________________________

Miso Making Workshop

 

Used everyday in the traditional Japanese kitchen for over 1300 years, Miso is a Japanese fermented paste high in protein, and rich in vitamins, minerals and probiotics. Taste various kinds of miso and learn the different ways miso is used. The hands-on portion of this workshop involves how-to make miso paste and students will take home 1.5 pounds of miso while the fermentation process will take place at your home for up to 6 months.  

Learn how incorporating miso can help with gut health and also add delicious flavor to your culinary dishes: dressings, soups, glazes, and more. The key ingredient of miso is “Koji” and is also the key ingredient in soy sauce, sake, rice vinegar, and more. Other “Koji” products will be tasted including probiotic seasonings (Salt Koji) and sweet drink/sugar substitute (Amazake), all of which have high health benefits.

Appropriate for students 15 years and up.

 

Tue., June 26
6:00 - 9:00 pm
Room: Horticulture 5010
Register before May 31: $65
Register after May 31: $75

Register 2 or more: $58 each
Plus a $15 materials fee payable at registration 

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

register online   

 

Sat., July 28
1:00 - 4:00 pm
El Pajaro CDC Kitchen Collaboration in Watsonville, 412 East Riverside Dr.
Register before May 31: $65
Register after May 31: $75
Register 2 or more: $58 each
Plus a $15 materials fee payable at registration 

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

register online   

 

Eriko Yokoyama and Masumi Diaz co-founded Hakouya Probiotics based in the El Pajaro CDC Kitchen Collaboration. Eriko began cooking at the age of 8 at her home in Tokyo and is a classically trained chef graduating from Le Cordon Bleu in Paris. Masumi grew up in the Japanese countryside on a steady diet made from scratch and watched her grandmothers prepare traditional Japanese food, a diet which she follows and enjoys sharing with others.

____________________________________________________________________________________________

Ice Cream, Sorbet & Gelato!

ice cream

Gather, with your aprons on, in the Cabrillo Bakeshop to make these delicious frozen confections! Sorbet, gelato, French-style-frozen custard and Philly-style frozen custard are on the menu. For some added fun we will make waffle cones and cups.

Appropriate for students 15 years and up.

 

Sat., July 7
10:00 am - 1:00 pm
Room: 908
Register before May 31: $65
Register after May 31: $75

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!

____________________________________________________________________________________________


Bee Sweet! Treats and Crafts with Beeswax and Honey

honey and

 

Come spend a cozy Saturday in the Cabrillo bakeshop with local beekeeper/educator Emily Bondor and Chef Anne to make beeswax food wrap, honey-lavender biscotti, and immunity tincture- all from locally sourced bee products!

Beeswax food wrap is cloth coated with beeswax that is used in place of plastic wrap or Ziplocs, and is biodegradable and environmentally friendly. It is malleable and slightly sticky, so it wraps around just about anything, and is reusable for about a year with proper care. Students will make beeswax food wrap with pure beeswax from Emily’s hives, and will also create a healing tincture by combining propolis, local honey, lemon juice and apple cider vinegar to make a spray for sore throats. With Chef Anne’s guidance students will also learn how easy it is to make twice-baked Italian cookies. Our honey-lavender biscotti will be made with Emily’s beautiful honey, and students will leave with the recipe to share this delicious treat with family and friends.

Everyone will make and take home a piece of beeswax food wrap, a dozen fragrant, delicious biscotti, and a small bottle of immunity tincture. Preserve food, combat winter ailments, and enjoy delicious baked goods, all with wonderful bee-products!

 

Sun., July 8
12:00 - 3:00 pm
Room: 908
Register before May 31: $65
Register after May 31: $75

Plus a $30 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!

Emily Bondor is a bay area Beekeeper and Educator. Her expertise is in promoting responsible honeybee genetics and breeding queens from locally adapted genetic stock. She works in Napa Valley managing bee-hives and is currently pursuing Master Beekeeping Classes through the Honeybee Lab at UC Davis.

____________________________________________________________________________________________

Italian Classics

 

In this workshop you will learn about how to make a few of the Italian classics. We will be making risotto (rice preparation method), pasta all’Amatriciana (pasta with fresh spiced tomato sauce) and chicken Piccata with artichokes. All of the dishes are quick to prepare and thus are well suited for our busy lives.

 

Tue., July 17
5:30 - 9:30 pm
Room: 908
Register before May 31: $78
Register after May 31: $85

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   

 

Jeremy MacVeigh - See bio below

____________________________________________________________________________________________

French Classics

 

In this workshop you will learn about how to make a few of the French classics. We will be making saumon en Papillote (Salmon cooked in Parchment), pomme darphin (Shredded potato cooked with butter) and Côte de porc, sauce au poivre vert (Pork Chop with Green Peppercorn Sauce). All of the dishes are quick to prepare and thus are well suited for our busy everyday lives.

 

Thu., July 19
5:30 - 9:30 pm
Room: 908
Register before May 31: $78
Register after May 31: $85
Register 2 or more: $72 each
Plus a $30 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   

 

Jeremy MacVeigh - See bio below

____________________________________________________________________________________________

Basic Butchery Skills

 

This workshop is designed to cover the techniques that are key to meat, poultry and seafood butchery. We’ll cover the tools used in butchery, the different techniques that are employed in the fabrications of poultry, meat and seafood as well as give exposure to uses of different parts of common sources of meat. We will fabricate a half of a pig, a whole salmon, chickens, and sea bass that will then be distributed to the entire class.

Material fees will cover the cost of the products and will yield approximately 15 pounds of freshly prepared meats, poultry and seafood for each student. Knives will be provided to attendees.

 

2 Sat., July 21 & 28
1:00 - 5:00 pm
Room: 908
Register before May 31: $148
Register after May 31: $160

Plus a $95 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   

 

Jeremy MacVeigh - See bio below

___________________________________________________________________________________________

 

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.





 

    Was this page helpful?    
Ask Cabrillo WebAdvisor Cabrillo Library Cabrillo Bookstore  Canvas icon  Facebook Icon Twitter Icon YouTube

© 2013 Cabrillo Community College District

Campus Safety | Accessibility | Title IX

Main Campus, 6500 Soquel Drive Aptos CA 95003, 831.479.6100