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Cabrillo Extension Classes
Culinary

pizza party

 


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 14 - May 19 (CLASS FULL)
6 - 8 pm
HW1119 (Inside the Stroke Center)

Register by Feb. 10: $165
Register after Feb. 10: $178

Plus: Material fee of $35 payable to instructor in class.

 

register online

 

5 Tue. June 17 - July 15
6 - 8 pm
HW1119 (Inside the Stroke Center)

Register by June 9: $140
Register after June 9: $149

Plus: Material fee of $30 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.

 


Morning Pastries: Cinnamon Rolls & 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 19
10 am - 1:30 pm
Room 908

Register by Feb. 10: $60
Register after Feb. 10: $70

plus $20 materials payable at class

 

register online


Anne Baldzikowski - See bio below

 


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, Bountiful Jam Squares, Chocolate Scones, and a chocolate celebration cake. Plan on taking lots of treats home. We will be baking in a facility that uses wheat flour.

Sat., May 10
10 am - 1 pm
Room 908

Register by Feb. 10: $60
Register after Feb. 10: $70

plus $20 materials payable at class

 

register online


Anne Baldzikowski - See bio below

 


Learn Knife Skills Life 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!

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

Register by June 9: $60
Register after June 9: $70

plus $15 materials payable at class

 

register online


Eric Carter - See bio below

 


Glorious Fruit Tarts

Celebrate the sweet colorful fruits of the spring by learning how to bake a beautiful fresh fruit tart. Learning how to work with rich short dough and fruit glazes.

Students bake and decorate a 9" tart to take home to their families. Remember to bring an apron and a box to this fun low-key baking class.

Sat., June 7
10 am - 1 pm
Room 908

Register by Feb. 10: $60
Register after Feb. 10: $70

plus $25 materials payable at class

 

register online


Our baking classes are taught by Anne Baldzikowski, an award winning culinary instructor in the Cabrillo College Culinary Arts Department. She has owned two wholesale bakeries and brings a wealth of knowledge and enthusiasm to her classes.

 


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.

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 14
10 am - 1 pm
Room 908

Register by June 9: $60
Register after June 9: $70

plus $15 materials payable at class

 

register online


Anne Baldzikowski - See bio below

 


Frozen Artisan Confections

We have come along way from the first ice creams made 3,000 years ago: flavored snow.

Join Anne in the Cabrillo Bakeshop, on the first day of summer, for a morning of making frozen 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!

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 21
10 am - 1 pm
Room 908

Register by June 9: $60
Register after June 9: $70

plus $15 materials payable at class

 

register online


Anne Baldzikowski - See bio below

 


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.

Fri., June 27
6 - 9 pm
Room: 908

Register by June 9: $60
Register after June 9: $70

plus $25 materials payable at class

 

 

register online


Eric Carter - See bio below

 


Italian Sauce Making

Learn to prepare Marinara, pesto, Alfredo, Salsa Verde and Linguini with Clam Sauce. Partly hands on and partly demonstration. We will also explore how to critically evaluate sauces.

Fri., July 11
6 - 9 pm
Room: 908

Register by June 9: $60
Register after June 9: $70

plus $25 materials payable at class

 

register online


Eric Carter - See bio below

 


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. Bring your appetite!

Fri., July 18
6 - 9 pm
Room: 908

Register by June 9: $60
Register after June 9: $70

plus $25 materials payable at class

 

register online


Eric Carter - See bio below

 


Cobblers, Crisps, and Slumps

What do all of these desserts have in common? They celebrate the bountiful fruits of summer. 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 (and take home!) a Strawberry Rhubarb Cobbler, Plum Oat Crisp, and a Sweet Summer Slump.

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 Farmer’s 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., July 19
10 am - 1:30 pm
Room 908

Register by June 9: $60
Register after June 9: $70

plus $20 materials payable at class

 

register online


Anne Baldzikowski - See bio below

 


International Flat Breads, Pesto, Chutney & Hummus

Flat breads and dips are the foundations of many cuisines. Learn how to make herb scented pestos, zesty hummus, a yogurt dip, and cherry tomato chutney. The flat breads we will make are delicious Roti, Chapatti, and Naan.

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 26
10 am - 1 pm
Room 908

Register by June 9: $60
Register after June 9: $70

plus $15 materials payable at class

 

register online


Anne Baldzikowski - See bio below

 


The Art of Making Sushi

Let’s explore beautiful Japanese cuisine as we create a colorful array of sushi rolls using seaweed, seasoned rice, fresh vegetables, and fish. Everyone will make two sushi rolls and assist in the preparation of seaweed salad, chicken teriyaki, and for dessert a silky smooth green tea ice cream.

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 2
10 am - 1 pm
Room 908

Register by June 9: $60
Register after June 9: $70

plus $15 materials payable at class

 

register online


Anne Baldzikowski - See bio below

 


It's a 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!

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 9
10 am - 1 pm
Room 908

Register by June 9: $60
Register after June 9: $70

plus $15 materials payable at class

 

register online


Anne Baldzikowski - See bio below

 


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 16
10 am - 1:30 pm
Room 908

Register by June 9: $60
Register after June 9: $70

plus $15 materials payable at class

 

register online


 

Our baking classes are taught by Anne Baldzikowski, an award winning culinary instructor in the Cabrillo College Culinary Arts Department. She has owned two wholesale bakeries and brings a wealth of knowledge and enthusiasm to her classes.

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


Wonderful World of Wine & 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.

Mon., March 24, 2014

7 - 9 pm
Room: Hort 5001

Register by Feb. 10: $60
Register after Feb. 10: $70
plus $30 materials fee 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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