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Culinary Classes


Sumptuous Galettes

galette

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.

Appropriate for students 15 years and up.

 

Sat., Sept. 9
1 - 4 pm
Room: 908
Fee: $60
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!

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Tomato Time!

tomato

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., Sept. 16
9 am - 12:30 pm
Room: 908
Register before Sept. 11: $60
Register after Sept. 11: $70

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!

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Herbal Kitchen: Formulating Teas and Culinary Spices

 

 

teacup

 

Would you like to know how to create delicious, powerful teas and culinary spice blends for everyday ailments? In this class we explore the art of blending harmonious and delightful tasting herbs that can be enjoyed as a beverage or used as a culinary spice. Herbal actions and energetics will be explored from both a Western and Ayurvedic herbal perspective as we dive into rich and wonderful aromas and tastes. Learn simple strategies for compounding herbs to balance digestion, promoting sleep and increasing energy. Students will partake in the formulation process and enjoy samples in class.

This class is geared towards all skill levels, no prior experience is needed.

2 Wed., Sept. 20 & 27
6:30 - 8:30 pm
Room: Horticulture 5010
Register before Sept. 11: $72
Register after Sept. 11: $78

plus $25 materials fee at registration

register online

 

Jackie Christensen, Ph.D. - See bio below!

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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 aky buttery croissants as we roll and fold layers of butter and dough. 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., Oct. 7
10:00 am - 1:00 pm
Room: 908
Register before Sept. 11: $60
Register after Sept. 11: $70

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   

Fri., Dec. 1
6:00 pm - 9:00 pm
Room: 908
Register before Sept. 11: $60
Register after Sept. 11: $70

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!

____________________________________________________________________________________________

Croissant Workshop: Part 2

 

cronut

 

If you have been wondering what all the excitement is about the American Cronut pastry and are curious about what it takes to make them, then come to this class! Chef Anne will demonstrate how to make croissant dough and lead you through the process of creating Cronuts. As an added treat you will also make delicate Morning Buns using the same buttery croissant dough.

Every student will make and take home Morning buns and the famous Cronuts! 

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

 

Sun., Nov. 5
10:00 am - 1:00 pm
Room: 908
Register before Sept. 11: $60
Register after Sept. 11: $70

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!

___________________________________________________________________________________________

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. 

 

Sat., Oct. 21
10:00 am - 1:00 pm
Room: 908
Register before Sept. 11: $60
Register after Sept. 11: $70

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   

 

Fri., Nov. 3
6:00 pm - 9:00 pm
Room: 908
Register before Sept. 11: $60
Register after Sept. 11: $70

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!

____________________________________________________________________________________________

A Few More 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 more 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 Spanish Churros, Hometown Banana Fritters, and dark chocolate glazed chocolate cake donuts.

 

Sun., Oct. 29
1:00 - 4:00 pm
Room: 908
Register before Sept. 11: $60
Register after Sept. 11: $70

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!

____________________________________________________________________________________________

Delightful Danish Pastries

bear

 

Imagine the joy you will bring to others as you share an array of golden shimmering Danish pastries on your way home after taking this class.

Learn how to make this soft buttery yeast dough as Chef Anne demonstrates the lamination process of wrapping layers of butter and dough together. You’ll be given a piece of Danish dough to create bear claws and jam and cheese filled figure eight Danishes to take home. Chef Anne will also demonstrate a few other delightful Danish pastries.

 

Sat., Nov. 18
1:00 - 4:00 pm
Room: 908
Register before Sept. 11: $60
Register after Sept. 11: $70

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!

____________________________________________________________________________________________

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

5 Mon., Oct. 2 - 30
6:00 - 8:00 pm
Room: HW1119, inside of the Stroke and Disabilities Center
Register by Sept. 11: $150
Register after Sept 11: $165
Plus: Material fee of $40 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 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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Thanksgiving Cooking - a la Vegan Style

vegan

 

 

Thanksgiving is about expressing gratitude for all that we have by sharing a festive meal with loved ones. In that spirit, why not start a new tradition with a holiday meal that nourishes not only our bodies but also our hearts and souls?  In this class Jan and Susan show you how to prepare flavorful holiday dishes that are not only good for you and your family, but also good for the planet and the creatures that share the earth with us.

We will create a plant-based holiday meal from start to finish. Explore healthy substitutes for traditional dishes, as well as yummy appetizers and desserts to round out your holiday table. Come with an appetite and open mind. We will fill you with ideas and recipes and you’ll sample delicious options.  Our feathered friends are spared as you learn to expand your scope of plant-based cooking for your holiday fare, whether you are the host or the guest bearing a dish to share.

 

Mon., Nov. 13
6:00 - 9:00 pm
Room: HW1119, inside of the Stroke and Disabilities Center
Register by Sept. 11: $70
Register after Sept 11: $80
Plus material fee of $20 payable at registration

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

   

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.

____________________________________________________________________________________________

Holiday Confections: Candy Making!

candy

 

 

Learn to create beautiful and tasty candies for your friends and family in this festive class. We will prepare and take home English Toffee, Vanilla Bean Marshmallows and Fleur de Sel Caramels. 

Anne also provides ideas for packaging your candies as gifts! 

 

Sun., Dec. 10
1:00 - 4:00 pm
Room: 908
Register before Sept. 11: $60
Register after Sept. 11: $70

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   

 

Sat., Dec. 2
3:00 - 6:00 pm
Room: 908
Register before Sept. 11: $60
Register after Sept. 11: $70

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!

____________________________________________________________________________________________                        

Handmake Holiday Liqueurs

liqueurs

 

In this class we will make and taste beautiful elixirs to give to friends and family for the holidays. Everyone makes and takes home Kahlua, Peppermint Schnapps, Irish Cream, and Cacao Infused Vodka.

Three of the four liqueurs made need two weeks to cure before gifting, so let’s get started early!

Register Early! These workshops fill fast! 

These workshops are available for those aged 21 and up.

 

Fri., Nov. 3 CLASS CANCELLED

Fri., Dec. 1 CLASS CANCELLED

Sat., Dec. 2 CLASS CANCELLED

 

 

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

___________________________________________________________________________________________

 

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.





 

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