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Cabrillo Extension Classes

 

Culinary Classes

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 $35 materials fee is payable to the instructor at the 1st class to cover food, handouts, materials and supplies.

Mondays, Sept. 21 - Oct. 26
6 - 8 pm
HW1119 (Inside the Stroke Center)

Register by Sept. 14: $165
Register after Sept.14: $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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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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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 classpart of the class.

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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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!

 

THREE DATES TO CHOOSE FROM!

Mon., Oct 26
6:00 pm - 9:00 pm     
Room: 908                
Register by Sept. 14: $60
Register after Sept. 14: $70

plus $15 materials payable at class

register online

 

Sat., Nov 14
11:00 am - 2:00 pm     
Room: 908                
Register by Sept. 14: $60
Register after Sept. 14: $70

plus $15 materials payable at class

register online

 

Sat., Nov. 21
11:00 am - 2:00 pm     
Room: 908                
Register by Sept. 14: $60
Register after Sept. 14: $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

TWO DATES TO CHOOSE FROM!

Fri., Nov. 13
1:00 pm - 2:30pm
At Donnelly Chocolates
Register by Sept 14: $32
Register after Sept 14: $40

plus $12 materials payable at class

 

register online

 

Fri., Dec. 4
1:00 pm - 2:30pm
At Donnelly Chocolates
Register by Sept 14: $32
Register after Sept 14: $40

plus $12 materials payable at class

register online

 

Anne Baldzikowski - See bio below

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Delightful Apple Desserts

 

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. We will start off the class in the Cabrillo Bakeshop and then walk over to the Monterey Bay Certified Farmer’s Market where we will be delighted with samples and knowledge of this versatile fruit. When we return to the classroom you will see what it’s like to bake in a professional kitchen, making and taking home Easy Apple Strudel, Flaky Apple Turnovers, and Old Fashioned Apple Crisp. Participants must be 16 years or older.

 

Sat., Sept. 12
10:00 am - 1:30pm
Room: 908
Fee: $60
plus $25 materials payable at class

register online

 

Anne Baldzikowski - See bio below

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Farm to Table: Touring the Cabrillo Horticulture Certified Organic Farm

 

 

Come take an exclusive tour and taste the beautiful produce grown on the top of the Cabrillo campus. The Cabrillo Horticulture Department presides over 11 beautiful acres and includes a CCOF certified organic farm. While gazing over the sweeping views overlooking the Monterey Bay we will learn about their state-of-the-art nursery which includes greenhouses, shade houses, raised beds and is home to one of the largest collections of salvias in the world! While there, Anne will purchase produce for the following day’s cooking class. Please wear comfortable clothes and shoes for our walk among the horticultural fields.

Fri., Sept. 18
2:00 pm - 3:30 pm
Room: 908
Register by Sept 14: $32
Register after Sept 14: $
40
plus $6 materials payable at class

 

register online

 

Anne Baldzikowski - See bio below

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Farm to Table: Creating a Feast

 

 

 

 

 

Come take an exclusive tour and taste the beautiful produce grown on the top of the Cabrillo campus. The Cabrillo Horticulture Department presides over 11 beautiful acres and includes a CCOF certified organic farm. While gazing over the sweeping views overlooking the Monterey Bay we will learn about their state-of-the-art nursery which includes greenhouses, shade houses, raised beds and is home to one of the largest collections of salvias in the world! While there, Anne will purchase produce for the following day’s cooking class. Please wear comfortable clothes and shoes for our walk among the horticultural fields.

Sat., Sept. 19
10:00 am - 1:00 pm
Room: 908
Register by Sept 14: $60
Register after Sept 14: $
70
plus $20 materials payable at class

 

register online

 

Anne Baldzikowski - See bio below

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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.

Sat., Sept. 26
10:00 am - 1:00 pm
Room: 908
Register by Sept 14: $60
Register after Sept 14: $
70
plus $25 materials payable at class

 

register online

 

Anne Baldzikowski - See bio below

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Meet the Brewmaster and Tour Discretion Brewery

discretion

 

 

 

 

 

 

Award winning brewmaster Michael Demers has invited us for an exclusive behind the scenes tour of Discretion Brewery in Soquel on 41st Avenue. Join us as he shares his secrets for crafting ales, lagers and other specialty beers. After the tour he will guide us through a tasting of some of his favorite brews.

Please wear closed-toed shoes.

Must be 21 years of age and older.

Fri., Oct. 2
2:00 pm - 4:00 pm
Class meets at Discretion Brewery, 2703 41st Avenue, Suite A, Soquel.Click HERE for a map to Discretion
Register by Sept 14: $32
Register after Sept 14: $
40
plus $10 materials payable at class

 

register online

 

Anne Baldzikowski - See bio below

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Beer Pairing: Discretion Brews with Appetizers

beer

 

 

 

 

 

 

 

Wondering which beers to pair with your favorite foods? In this class we will discover which combinations of flavors of beer and food work best together. It’s important to think of the food ingredient and method of preparation when pairing foods be it roasting, caramelizing, or grilling. Layering of flavors and spices to match the nuances of Discretion brews will also be on the menu. Come join the fun!

Must be 21 years of age and older.

Sat., Oct. 3
10:00 am - 1:00 pm
Room: 908
Register by Sept 14: $60
Register after Sept 14: $
70
plus $20 materials payable at class

 

register online

 

Anne Baldzikowski - See bio below

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Pumpkins from A to D: Appetizers to Dessert

pumpkin and pie

 

 

 

 

 

 

 

 

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, and Pumpkin Cobbler with Cinnamon Ice Cream.

Sat., Oct. 10
10:00 am - 1:00 pm
Room: 908
Register by Sept 14: $60
Register after Sept 14: $
70
plus $15 materials payable at class

 

register online

 

Anne Baldzikowski - See bio below

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Why We All Love Vanilla

 

 

 

 

 

 

 

 

 

Why We All Love Vanilla Have you ever wondered what the difference is between Tahitian and Madagascar vanilla? Come sample both and decide for yourself when the Vanilla Queen visits Cabrillo College this fall. She will guide us through the growing and harvesting of this most tastiest of orchids while tantalizing us with vanilla inspired treats such as sweet vanilla butter cookies and Anne will demo delicious vanilla ice cream. We will also sample vanilla in many different forms from bean to paste as chef instructor Anne Baldzikowski demonstrates the many uses of vanilla from sweet to savory cuisine. Please join us for this very special lecture demonstration.

Sat., Nov. 7
10:00 am - 12:30 pm
Room: 908
Register by Sept 14: $32
Register after Sept 14: $
40
plus $12 materials payable at class

 

register online

 

Anne Baldzikowski - See bio below

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Thanksgiving Desserts

 

 

 

 

 

 

 

 

 

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.

Sun., Nov. 22
10:00 am - 1:00 pm
Room: 908
Register by Sept 14: $60
Register after Sept 14: $
70
plus $25 materials payable at class

 

register online

 

Anne Baldzikowski - See bio below

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Holiday Candy Making!

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Learn to create beautiful and tasty candies for your friends and family in this festive class. We will prepare and take home Almond Brittle, Peanut Butter Fudge, and Cinnamon Caramels. Anne will also provide ideas for packaging your candies as gifts!

Sun., Dec. 13
10:00 am - 1:00 pm
Room: 908
Register by Sept 14: $60
Register after Sept 14: $
70
plus $25 materials payable at class

 

register online

 

Anne Baldzikowski - See bio below

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Pesto Cheese Torta - A Recipe from Chef Anne


Creamy cheese and zesty pesto layered in a colorful mound accents any appetizer buffet. You can serve this with freshly cut vegetables, crackers, flatbreads, fresh or toasted baguette rounds. For parties I like to make an array of appetizers arranged on a side table. It’s always a good idea to serve a few appetizers that keep guests busy and this is one of them.

Ingredients (makes one torta)
¾ cup, 7 ounces, pesto (see recipe below)
At room temperature:
1 pound cream cheese
4 ounces unsalted butter
4 ounces mascarpone cheese

Method

  1. Line a round 4-cup bowl with plastic wrap.
  2. Using a stand mixer with the whip attachment or food processor with the blade attachment, whip butter and cheeses until smooth.
  3. Place one third of the cheese mixture in the bottom of your bowl, smoothing off the top.
  4. Add one layer of pesto and repeat ending with the cheese mixture.
  5. Wrap plastic up and over the top and place a heavy object (a jar of marinara) on top of the torta to weigh it down in the bowl.
  6. Place in the refrigerator for at least an hour or up to 3 days.
  7. To unmold the torta, remove the plastic wrap and turn the mold upside down on a platter.
  8. Remove the plastic wrap and garnish with a basil spring. It is best eaten at room temperature.

 

Pesto
Makes ¾ cup
Ingredients
2 cups fresh basil leaves
2 cloves garlic, minced
2 tablespoons chopped walnuts, toasted
½ cup extra-virgin olive oil                                                                                                                                         
¼ teaspoon salt
1/8 teaspoon pepper
1/3 cup Parmesan cheese, grated

                                                                                                                                       

Method
Place all of the ingredients in your blender and puree until smooth. Adjust seasonings and enjoy!


Recipe from Easy Artisan, Simple Elegant Recipes for the Everyday Cook, Flower Cottage Press.

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Anne Baldzikowski 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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