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Cabrillo Extension Classes
Culinary

 

Kickstart Your Health: The Power of Plant-Based Nutrition

Have you ever considered a plant-based diet to lose weight or 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!

The book by best selling author, Neal D. Barnard, MD, “21-Day Weight Loss Kickstart:  Boost Metabolism, Lower Cholesterol, and Dramatically Improve Your Health”, will be provided to class attendees.

A materials fee is payable to the instructor at the 1st class to cover food, handouts, materials and supplies.

6 Mon., April 13 - May 18
6 - 8 pm
HW1119 (Inside the Stroke Center)

Register by Feb. 23: $165
Register after Feb. 23: $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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Kickstart Part II - The Power of Food: Healthy Weight Management

This advanced course will take you closer to your natural and optimal weight. For some people, it's the first time the idea of not restricting the amounts of foods, but rather, giving focus to the quality of what one eats becomes the guiding principle for losing weight and staying healthy. The Food for Life: Kickstart-II program will help students find alternatives to the foods that cause common cravings (cheese, milk, meat, sugar, oil, salt, etc.) in order to reach their health goals. In this class, attendees will learn user-friendly nutrition science, enjoy a cooking demonstration, and taste scrumptious alternative recipes.

Tue., March 24
6 - 8 pm
New Leaf Market Culinary Classroom, 1101 Fair Ave., Santa Cruz

Register by Feb. 23: $30
Register after Feb. 23: $35

 

register online


Sandi Rechenmacher is a nutritional consultant and veteran Food for Life instructor. She presents an introduction to the world of whole foods plant-based nutrition that allows our body to reconnect with the way it was designed by nature to heal itself and enjoy a pain-free living.

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For more information about Sandi's 5 additional "Power of Food" workshops, Click Here!

 

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Morning Pastries: Cinnamon Rolls and Sticky Buns

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 Easter 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., April 4
10 am - 1:30 pm     
Room: 908                

Register by Feb. 23: $60
Register after Feb. 23: $70

plus $20 materials payable at class


register online

Anne Baldzikowski - See bio below

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knives

Learn Knife Skills Like a Pro

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!

Sat., April 11 - CLASS FULL!
11 am - 2:00 pm     
Room: 908                

Register by Feb. 23: $60
Register after Feb. 23: $70

plus $15 materials payable at class

register online

 

Sat., May 23 - CLASS FULL!
11 am - 2:00 pm     
Room: 908                

Register by Feb. 23: $60
Register after Feb. 23: $70

plus $15 materials payable at class

register online

 

Mon., June 15
6:00 - 9:00 pm     
Room: 908                

Register by June 8: $60
Register after June 8: $70

plus $15 materials payable at class

register online

 

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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Meet the Artisan Confectioner: Donnelly Chocolates Tour and Tasting

Come meet Richard Donnelly, one of the world's 10 best chocolatiers according to National Geographic as he graciously opens up his shop for a one-of-a kind tour! We will meet Donnelly and hear his success story while sampling his award winning confections. Learn what it takes to be a world class confectioner in this class hosted by author and chef instructor Anne Baldzikowski.

Click here for a Google map to Donnelly Chocolates on Mission street

Fri., April 17 - CLASS FULL - New class added below!
1:00 pm - 2:30pm
At Donnelly Chocolates


Fri., May 15
1:00 pm - 2:30pm
At Donnelly Chocolates
Register by Feb. 23: $18
Register after Feb. 23: $28

plus $12 materials payable at class

register online

Anne Baldzikowski - See bio below

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Artisan Candy Making Basics

Here is a class that highlights some of what we learned from master chocolatier Richard Donnelly during the tour of his chocolate shop on April 17th. Try your hand at making melt-in-your-mouth sea salt cinnamon caramels, fluffy marshmallows, and rich chocolate truffles. Each student brings home a variety of candies and learns the basics of making artisan confections with Anne.

Sat., April 18
10 am - 1:00 pm  
Room: 908           
Register by Feb. 23: $60
Register after Feb. 23: $70

plus $25 materials payable at class


register online

Anne Baldzikowski - See bio below

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Register for both Artisan Candy Making Basics & Meet the Artisan Confectioner: Donnelly Chocolates Tour and Tasting for a discounted price!

          
Register by Feb. 23: $72
Register after Feb. 23: $85

plus $37 materials payable at class

The Artisan Candy Making Basics Series is Full!

You may register for the Artisan Candy Making Basics above, and we have added a second date for the Meet the Artisan Confectioner: Donnelly Chocolates Tour and Tasting on May 15th, which you may also register for above.

 

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The Art of Making Sushi

Let’s explore beautiful Japanese cuisine as we create a colorful array of sushi rolls using toasted seaweed, seasoned rice, fresh vegetables, and wild caught fish. Everyone will make 4 sushi rolls and take 2 home. We will sample some of the sushi rolls for lunch and Anne will prepare miso soup, seaweed salad, and for dessert a silky smooth green tea ice cream. Come join the fun!

Sat., April 25
10 am - 1:00 pm  
Room 908           
Register by Feb. 23: $60
Register after Feb. 23: $70

plus $20 materials payable at class


register online

Anne Baldzikowski - See bio below

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The Art of French Sauce Making

In this class you will learn how to prepare Hollandaise, Béarnaise, Demi glace, sauce Americaine, and Mornay.  We will also explore how to critically evaluate sauces.  This class includes both demonstration and hands-on learning.

Sat., May 2
11 am - 2:00 pm  
Room 908           
Register by Feb. 23: $60
Register after Feb. 23: $70

plus $25 materials payable at class

register online

Eric Carter - See bio below

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Gluten Free Treats

Why buy gluten-free boxed mixes when you can make your own baked treats at a fraction of the cost? Come join Anne in the Cabrillo Bakeshop as she demystifies gluten-free baking. Everyone makes and takes home, Peanut Butter Gems, Chocolate Scones, and a chocolate celebration cake (perfect for Mother’s Day). Plan on taking lots of treats home.  We will be baking in a facility that uses wheat flour.

Sat., May 9
10 am - 1:00 pm  
Room: 908           
Register by Feb. 23: $60
Register after Feb. 23: $70

plus $20 materials payable at class


register online

Anne Baldzikowski - See bio below

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Spring Sparklers and Triple Cream

This special Mother's Day tasting class will focus on luscious, gooey soft-ripened cheeses paired with crisp, refreshing sparkling wines. Learn more about the cheesemaking and winemaking processes that create these delightful styles. We will focus on developing the palate and increasing your culinary vocabulary in a laid-back interactive class. What a great way to spend time with Mom!

Participants must be 21 or over. Please Bring two wine glasses to class.

Sun., May 10
12 - 2 pm
Room: Hort 5001

Register by Feb. 23: $60
Register after Feb. 23: $70

plus $30 materials payable at class

 

register online


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

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

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chicken

Chicken Cookery

Explore roasting, sauté, frying and braising for this versatile bird.  Using only Mary's free-range chickens this hands-on and demonstration class will show you how to cut and prepare chicken four different ways.  At the end of class we will have a delicious chicken feast. 

Sat., May 16
11:00 am- 2 pm
Room: 908

Register by Feb. 23: $60
Register after Feb. 23: $70

plus $25 materials payable at class

register online

 

Fri., June 12
6 - 9 pm
Room: 908

Register by June 8: $60
Register after June 8: $70

plus $25 materials payable at class

register online

 

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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wine and cheese

Wonderful World of Wine and Cheese

Taste your way through cheese production methodology and wine fermentation. Explore a variety of cheese and wine styles that will give you a great starting point for mastering the art of pairings. Learn how to describe what you are tasting, and how certain soils, yeasts, cellaring styles and milk types make a difference in the world of cheese and wine. Learn about microclimates, terroir, cheese and wine production techniques and flavor profiles. Please bring 2 wine glasses to class.

Participants must be 21 or over. Please Bring two wine glasses to class.

Sat., May 16
3:00 - 5 pm
Room: Hort 5001

Register by Feb. 23: $60
Register after Feb. 23: $70

plus $30 materials payable at class

 

register online


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

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

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fruit

Glorious Fruit Tarts

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!

Sat., June 6
10 am - 1:00 pm  
Room 908           
Register by Feb. 23: $60
Register after Feb. 23: $70

plus $25 materials payable at class


register online

 

Anne Baldzikowski - See bio below

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focaccia

Italian Flatbreads & Party Dips

Flat breads and dips are the foundations of many cuisines. Learn how to make an easy Italian focaccia bread and a variety of savory dips to add to your next party buffet. Everyone takes home a pan of focaccia!

Sun., June 7
10 am - 1:00 pm  
Room 908           
Fee: $60
plus $15 materials payable at class


register online

 

Anne Baldzikowski - See bio below

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Egg Cookery

Explore roasting, sauté, frying and braising for this versatile bird.  Using only Mary's free-range chickens this hands-on and demonstration class will show you how to cut and prepare chicken four different ways.  At the end of class we will have a delicious chicken feast. 

Mon., June 8
6 - 9 pm
Room: 908

Fee: $60
plus $15 materials payable at class

register online

 

Eric Carter - see bio below

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Local Salmon Cooking

Watch a demonstration on breaking down and filleting a whole local salmon. We will cook salmon sous vide, pan seared and grilled with a variety of classic and modern sauces.

Fri., June 19
6 - 9 pm
Room: 908

Register by June 8: $60
Register after June 8: $70

plus $25 materials payable at class

register online

 

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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Cake

Fun with 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 practice that Father’s Day cake for Dad.

Appropriate for students 15 years and up. Please wear close-toed shoes, long pants, an apron, and hair tied back or under a hat.

Sat., June 20
10 am - 1:00 pm  
Room 908           
Register by June 8: $60
Register after June 8: $70

plus $15 materials payable at class


register online

 

Anne Baldzikowski - See bio below

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Fermentation, Brining and Pickling

Learn to preserve vegetable using fermentation techniques for a healthy and nutritious diet. In this class we will brine and smoke salmon, prepare quick pickles, and we will discuss fermented beverages. 

Mon., June 22
6 - 9 pm
Room: 908

Register by June 8: $60
Register after June 8: $70

plus $25 materials payable at class

register online

 

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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wine and appetizer

Summertime Appetizers

Go to your next gathering with a plateful of these appetizers and be the hit of the party!

Sip a glass of wine and unwind as we prepare these easy appetizers: Savory crepes, Roasted Rosemary Walnuts, Artichoke Tapenade, Parmesan Cheese Straws, Veggie Slaw in Cabbage Cups, Marinated Mushrooms, and Raspberry Meringues.

Appropriate for students 21 years and up.

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

Fri., July 10
6:00 - 8:30 pm  
Room 908           
Register by June 8: $60
Register after June 8: $70

plus $20 materials payable at class


register online

 

Anne Baldzikowski - See bio below

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cobbler

Cobblers, Crisps, and Slumps

Join us in the Cabrillo Bakeshop and see what it’s like to bake in a professional kitchen. We will visit the Monterey Bay Certified Farmer’s Market to select ingredients. Upon our return we will create Strawberry Rhubarb Cobbler, Plum Oat Crisp, and a Sweet Summer Slump. Each student takes home a Strawberry Rhubarb Cobbler, a Plum Oat Crisp, and a Sweet Summer Slump.

This class is appropriate for students 15 years and up.

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

Sat., July 18
10 am - 1:30 pm  
Room 908           
Register by June 8: $60
Register after June 8: $70

plus $20 materials payable at class


register online

 

Anne Baldzikowski - See bio below

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frozen confections

Frozen Artisan Confections

We will begin with an introduction to the various forms of equipment and formulas and then create amazing gelato, sorbet, frozen yogurt, French custard style ice cream, and Philadelphia style ice cream. Anne will also have a station set up, in the Bakeshop, for you to try your hand at making waffle cones!

This class is appropriate for students 15 years and up.

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

Sat., July 25
10 am - 1:00 pm  
Room 908           
Register by June 8: $60
Register after June 8: $70

plus $15 materials payable at class


register online

 

Anne Baldzikowski - See bio below

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cream puff

French Pastry: Pate Choux

Come to the Cabrillo bakeshop and learn the art of making light and delicate pate choux. This is the name of the dough, made in a variety of whimsical shapes, that dominates French pastry cases in Paris. Enjoy creating cream puffs, savory Parmesan gougeres, and profiteroles filled with homemade ice cream and glazed in silky chocolate.

Crispy on the outside, soft in the center and filled with sweet pastry cream or savory herbed cheese, you can’t go wrong!

Sat., June 27
10 am - 1:00 pm  
Room 908           
Register by June 8: $60
Register after June 8: $70

plus $15 materials payable at class


register online

 

Anne Baldzikowski - See bio below

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tomato

Tomato Time!

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

When we return to the classroom we will prepare a sumptuous feast.

Appropriate for students 15 years and up. Please wear close-toed shoes, long pants, an apron, and hair tied back or under a hat.

If you would prefer to drive to the market, rather than walk across campus, please park outside room 908 and then drive over to the market for that part of the class.

Sat., August 15
10 am - 1:30 pm  
Room 908           
Register by June 8: $60
Register after June 8: $70

plus $15 materials payable at class


register online

 

Anne Baldzikowski - See bio below

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galette

Sumptuous Galettes

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

Class is appropriate for students 15 years and up.

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

Sat., August 22
10 am - 1:00 pm  
Room 908           
Register by June 8: $60
Register after June 8: $70

plus $15 materials payable at class


register online

 

Anne Baldzikowski - See bio below

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Many of our culinary classes are taught by author and award winning chef instructor Anne Baldzikowski. She enjoys encouraging people to cook in a variety of classes at Cabrillo College where she began her formal studies over 30 years ago. She has owned two bakeries: The Queen of Tarts and Let Them Eat Cake! She has cooked professionally in Santa Cruz and Santa Barbara. 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.”

Anne's classes are appropriate for students 15 years and up unless noted with the class description.

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

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