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Cabrillo Extension Culinary Classes

videocamera

Click here for a quick video overview
of Extension Culinary classes!

 

Kickstart Your Health: The Power of Plant-Based Nutrition

Come test-drive a plant-based diet and see how this approach can help you feel better and more energetic than ever! Have you ever considered experimenting with a vegan diet to lose weight, maximize your health, be kinder to the planet, or help animals? If so, then you’ll want to join us in this series of classes which offer a pragmatic and fun way to taste a variety of flavorful plant- based dishes and savor some fabulous recipes.

Over the course of 6-weeks you’ll learn the latest science in plant-based nutrition and while you are trying it out, you can shed some unwanted pounds, cut your cholesterol, get your blood sugar and blood pressure in control, and boost your mood and energy.

Family nurse practitioner, Susan Lavelle, will provide practical tips for getting started and discuss key nutrients in a plant-based diet, along with sharing recipes and cooking demonstrations at every class.
If you are ready to fine-tune your health, increase your energy, conquer food cravings, and enhance your knowledge about the power of a plant-based diet, you won’t want to miss this opportunity.

A $35 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., April 4 - May 9
6 - 8 pm
Room: HW1119 (Inside the Stroke and Disability Learning Center)

Register by Feb. 29: $165
Register after Feb. 29: $178

Plus: Material fee of $35 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, whole-food plants more efficiently so there is more time to attend to other aspects of your life.

2 Mon., March 7 & 14
6 - 8 pm
Room: HW1119 (Inside the Stroke and Disability Learning Center)

Register by Feb. 29: $100
Register after Feb. 29: $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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Date Night - Couples Cooking

couples cooking

Do you have a food crush?  Join us for a casual evening to share with someone you like to cook with. This will be a playful evening using seasonal and local ingredients to prepare a romantic dinner you will take home with you.  Enjoy delicious hors d oeuvres while cooking with your crush.  What a great way to spend a Saturday night!

Sat., Feb. 13 - Just in time for Valentine's Day!
6 - 9 pm  
Room: 908
Fee:
$60 per person
Plus $20 materials fee payable in class

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

register online

 

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

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A Citrus Celebration

citrus

Let’s meet our citrus farmers at the Cabrillo Farmer’s Market, learn a bit about citrus, and then head back to the Cabrillo bakeshop for a morning of creating. We will make a feast out of our purchases. The menu includes orange marinated olives, zesty crostini, garden greens with cilantro vinaigrette,  lemon chicken, citrus biscuits, Key lime pie, and meyer lemon refrigerator cookies.

Sat., Feb. 27
10 am - 1:30 pm
Room: 908
Fee: $60
plus $15 materials payable at class

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

 

Sat., March 19   
11 am - 2 pm
Register before Feb. 29: $60
Register after Feb. 29: $70
Plus a $15 material fee payable in class
Room: 908

register online

 

Sat., June 4  
11 am - 2 pm
Register before Feb. 29: $60
Register after Feb. 29: $70
Plus a $15 material fee payable in class
Room: 908

register online

 

Mon., June 13  
6 - 9 pm
Register before Feb. 29: $60
Register after Feb. 29: $70
Plus a $15 material fee payable in class
Room: 908

register online

 

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

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Stocks and Broth

stock

It’s that time of year, when we prepare the classic comfort foods - soups, stews and those delicious meals that we give time to preparing on cold days. Well made stocks are the foundation for excellent sauces, soups, stews and a variety of commonly prepared foods.  Learn to prepare beef stock, chicken stock, fish stock and vegetable stock.  Gain an understanding of the proper preparation techniques, ways to store them for later use, and learn a variety of ways to use this delicious foundation.  Bring four 1-quart containers to take home stocks that we prepare in class.

Sat., March 12  
11 am - 2 pm
Room: 908
Register before Feb. 29: $60
Register after Feb. 29: $70
plus $20
materials payable at class

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

 

register online

 

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

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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 Anne in the Cabrillo bake-shop. You will make Key Lime Pie, Anne’s Chocolate Hazelnut Tart, and Petite Banana Caramel Galettes.

 

Sun., March 13   ***daylight savings day***
10 am - 1:30 pm  
Room: 908
Register before Feb. 29: $60
Register after Feb. 29: $70
Plus a $15 materials fee payable in class 

Please wear close-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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Olive Farm Tour at Valencia Creek Farms

olive

Here is an invitation you will not want to miss! Valencia Creek Farms owner Chris Banthien is opening her olive farm to us for an exclusive tour and tasting. Learn what the secrets are to farming olives in Santa Cruz County as we take an easy stroll through the olive orchard. The tour finishes with an olive oil tasting. Bring on the bruscetta!

Sun., March 20
2 pm - 4 pm
Off-site at Valencia Creek Farms, 1535 Valencia Rd, Aptos.
Click HERE for a map
Register before Feb. 29: $32
Register after Feb. 29: $40

Please wear close-toed shoes, and long pants.

 

register online

 

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

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Morning Pastries: Cinnamon Rolls and Sticky Buns

cinamon

Wake up to the lovely aroma of fresh cinnamon rolls on Easter Sunday after taking 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 Sunday morning. Experience the magic of making a simple yeast activated dough into mouth-watering morning pastries. Learn how to punch, scale and shape rolls and buns from sweet dough.

Sat., March 26
10 am - 1:30 pm
Room: 908
Register before Feb. 29: $60
Register after Feb. 29: $70
Plus a $20 materials fee payable in class

Please wear close-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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Soup and Savory Scones

soup

Learn the basics of soup making while working with a bounty of Santa Cruz grown vegetables! Some of the soups we will prepare are: Italian sausage 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!

Sun.,  April 10
10 am - 1 pm
Room: 908
Register before Feb. 29: $60
Register after Feb. 29: $70
Plus a $15 materials fee payable at class

Please wear close-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 Pinot Noir and Chardonnay

wine

In this class you will learn to identify flavors and aromas in the popular varietals Pinot Noir and Chardonnay. Learn the basic principles of pairing several hand selected wines with delicious foods chosen by Chef Eric Carter. We will discuss, demonstrate and taste a variety of foods with each wine selection.

 

Sat., April 16
6 - 9 pm
Room: 908
Register before Feb. 29: $60
Register after Feb. 29: $70
Plus a $25 materials fee payable at class 

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

   

register online   

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

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Wine and Food Pairing with Local Wines

wine

 

In this class we will learn to identify flavors and aromas in local, Santa Cruz County, wines. Learn the basic principles of pairing several hand selected wines with delicious foods chosen by Chef Eric Carter. We will discuss, demonstrate and taste a variety of foods with each wine selection.

 

Sat., April 23
6 - 9 pm
Room: 908
Register before Feb. 29: $60
Register after Feb. 29: $70
Plus a $25 materials fee payable at class 

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

   

register online   

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

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Croissant Workshop

 

 

 

 

 

 

 

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 10-12 baked croissants and some dough to continue the creative process at home.

Sun., April 17
1 - 4 pm
Room: 908
Register by Feb. 29: $60
Register after Feb. 29: $
70
plus $25 materials payable at class

Please wear close-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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Tour and Tasting at New Bohemia Brewing Company

nubo

 

New Bohemia Brewing Company has invited us for a behind the scenes tour of their state of the art new brewing facility in Capitola. Join us as Dan Satterthwaite, Brewmaster at New Bohemia  shares his philosophy behind “New Bohemia” and how that influences his brewing alchemy,  state-of-the-art lager system, and emphasizes sustainable brewing practices. The building LEED certified, is powered by solar and has multiple sustainable features incorporated in the brewing operation, landscaping and heating. After the tour we will enjoy a tasting of some of his favorite brews accompanied by small tastings on their menu of food options tailored to pair with their beers!

Please wear close-toed shoes, and long pants.

Must be 21 years of age and older.

Fri., April 22
4 - 6 pm
Location: New Bohemia - 1030 41st Avenue, Capitola
Register before Feb. 29: $30
Register after Feb. 29: $35
Plus a $15 materials fee payable at class

 

register online

 

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

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Mexican Sauces, Salsas and Mole

salsa

Just in time for Cinco de Mayo! These comforting and complex sauces, salsas and moles are rich and full of flavor. In this hands on class students will learn to prepare some of the delicious and colorful sauces of Mexico. Take home your home made salsas to enjoy!

 

Sat., April 30
6 - 9 pm
Room: 908
Register before Feb. 29: $60
Register after Feb. 29: $70
Plus a $20 materials fee payable at class 

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

   

register online   

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

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Meet the Confectioners of Scotts Valley

confectioner

Two of our esteemed pastry chefs in Scotts Valley, Jennifer Ashby of Ashby Confections and Patti Le Day of Chocolate Visions have invited us for a visit! Delight your tastebuds as these talented chefs share samples of their craft and wow us with their culinary finesse. Tour includes two treats at each shop.

Sun., May 1
2 - 5 pm
Locations in Scotts Valley - To be provided
Register before Feb. 29: $32
Register after Feb. 29: $40

Plus a $10 materials fee payable at class

Please wear close-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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Glorious Fruit Tarts

fruit tart

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

This class is appropriate for students 16 years and older. If you are under 18 and wish to register for this class you must complete the 3 forms listed under "Waivers and Emergency Contact forms". These can be downloaded from this page: Cabrillo Extension Class Resources

 

Sat., May 7     
10 am - 1 pm
Room: 908
Register before Feb. 29: $60
Register after Feb. 29: $70
Plus a $25 materials fee payable at class       

Please wear close-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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Grilling Basics

grilling

Take the backyard BBQ to the next level and get ready for the warm summer months full of outdoor cooking and get togethers. In this class students will discuss and prepare custom marinades, spicy and fragrant dry rubs, aromatic plank grilling and tangy brines. Cooking with both charcoal, and propane gas we will use these methods to prepare chicken, beef tri-tip, salmon and pork.

 

Sat., May 14
11 am - 2 pm
Room: 908
Register before Feb. 29: $60
Register after Feb. 29: $70
Plus a $20 materials fee payable at class 

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

   

register online   

Eric Carter - 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., May 22
10am - 1pm
Room: 908
Register before Feb. 29: $60
Register after Feb. 29: $70
Plus a $20 materials fee payable at class 

Please wear close-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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Chicken 101

chicken

Explore roasting, sauté, frying and braising for this versatile bird. Using only Mary's free-range chickens this hands-on demonstration class that will show you how to cut and prepare chicken four different ways.

 

Sat., May 28
11 am - 2 pm
Room: 908
Register before Feb. 29: $60
Register after Feb. 29: $70
Plus a $20 materials fee payable at class 

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

   

register online   

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

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All About Salmon

Fresh, local salmon is one of the many benefits of living on the Monterey Bay, but it can be challenging to prepare! Watch a demonstration on breaking down and filleting a whole local salmon. We will cook and taste salmon sous vide, pan seared and grilled with a variety of classic and modern sauces.

 

Mon., June 6
6 - 9 pm
Room: 908
Register before Feb. 29: $60
Register after Feb. 29: $70
Plus a $20 materials fee payable at class 

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

   

register online   

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

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French Sauces

sauce

Rich and luxurious, special occasion sauces are what this class is all about. Learn to make Hollandaise, beurre blanc, green peppercorn sauce with pan seared sirloin, and sabayon. This is a hands-on class, bring an apron and close-toed shoes.

 

Sat., June 11
11 am - 2 pm
Room: 908
Register before Feb. 29: $60
Register after Feb. 29: $70
Plus a $20 materials fee payable at class 

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

   

register online   

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

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Fun with Fondant

fondant

Cake decorating is a fun art and one of the most popular decorating mediums is fondant: a rolled sugar dough.

Anne will have a 6” cake ready for you to fill, frost with butter cream, 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.

This class is appropriate for students 16 years and older. If you are under 18 and wish to register for this class you must complete the 3 forms listed under "Waivers and Emergency Contact forms". These can be downloaded from this page: Cabrillo Extension Class Resources

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

 

Sat., June 18
10 am - 1 pm
Room: 908
Register before Feb. 29: $60
Register after Feb. 29: $70
Plus a $20 materials fee payable at class 

   

register online   

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

_____________________________________________________________________________________________

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.”

 

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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.

 





 

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