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Culinary Classes


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.

 

Fri., Dec. 1, 2017
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   

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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 flaky buttery croissants as we roll and fold layers of butter and dough. The best ingredients make the best croissants, so Chef Anne provides European organic butter (mmm, more flavor), King Arthur pastry dough, imported Belgian chocolate, and imported cheese for our savory croissants.  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.

 

Sun., April 8, 2018
12:00 Noon - 3:00 pm
Room: 908
Register before Sept. 11: $65
Register after Sept. 11: $75

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!

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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!

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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. 

 

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   

 

Sun., April 22, 2018
10:00 am - 1:00 pm
Room: 908
Register before Mar. 26: $65
Register after Mar. 26: $75

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!

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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!

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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 & 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   

 

Sat., Feb. 24, 2018
1:00 - 4:00 pm
Room: 908
Register before Jan. 29: $65
Register after Jan. 29: $75

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!

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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 plant-foods more efficiently so there is more time to attend to other aspects of your life.

2 Mon., Feb. 5 & 12
6:00 - 8:00 pm
Room: HW1119, inside of the Stroke and Disabilities Center

Register by Mar. 26: $100
Register after Mar. 26: $120
Plus a $20 materials fee is payable at registration.

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

 

register online

Susan Lavelle & Jan Shaw - see bios below

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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

6 Mon., April 2 - May 7
6:00 - 8:00 pm
Room: HW1119, inside of the Stroke and Disabilities Center
Register by Mar. 26: $180
Register after Mar. 26: $195
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 Family Nurse Practitioner, a PCRM Food for Life Instructor and graduate from the Rouxbe Plant-based Culinary School.  She has been passionately promoting, cooking, and eating healthy plant-based meals for more than a decade because it’s good for health, the animals and the planet.

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.

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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! 

Sat., Dec. 2 NEW DATE!
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   

Sat., Dec. 9 - NEW DATE!
10:00 am- 1:00 pm
Room: 908
Fee: $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   

 

 

Sun., Dec. 10 This class is FULL, please see above for new classes with open seats.
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!

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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

 

 

 

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Bee Sweet! Treats and Crafts with Beeswax and Honey

honey and

 

Come spend a cozy Saturday in the Cabrillo bakeshop with local beekeeper/educator Emily Bondor and Chef Anne to make beeswax food wrap, honey-lavender biscotti, and immunity tincture- all from locally sourced bee products!

Beeswax food wrap is cloth coated with beeswax that is used in place of plastic wrap or Ziplocs, and is biodegradable and environmentally friendly. It is malleable and slightly sticky, so it wraps around just about anything, and is reusable for about a year with proper care. Students will make beeswax food wrap with pure beeswax from Emily’s hives, and will also create a healing tincture by combining propolis, local honey, lemon juice and apple cider vinegar to make a spray for sore throats. With Chef Anne’s guidance students will also learn how easy it is to make twice-baked Italian cookies. Our honey-lavender biscotti will be made with Emily’s beautiful honey, and students will leave with the recipe to share this delicious treat with family and friends.

Everyone will make and take home a piece of beeswax food wrap, a dozen fragrant, delicious biscotti, and a small bottle of immunity tincture. Preserve food, combat winter ailments, and enjoy delicious baked goods, all with wonderful bee-products!

 

Sat., Feb. 10, 2018
10:00 am - 1:30 pm
Room: 908
Register before Jan. 29: $65
Register after Jan. 29: $75

Plus a $30 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!

Emily Bondor is a bay area Beekeeper and Educator. Her expertise is in promoting responsible honeybee genetics and breeding queens from locally adapted genetic stock. She works in Napa Valley managing bee-hives and is currently pursuing Master Beekeeping Classes through the Honeybee Lab at UC Davis.

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Soups and Savory Scones

soup

 

Learn the basics of soup making while working with a bounty of Santa Cruz grown vegetables! Join Chef Ann in the Cabrillo Bakeshop to prepare Butternut Squash 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., Feb. 11, 2018
12:00 Noon - 3:00 pm
Room: 908
Register before Jan. 29: $65
Register after Jan. 29: $75

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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Make a Pie for Pi-Day!

pie

 

Everyone bakes and takes home an entire Classic Apple Pie topped with buttery streusel for Pi Day as well as a handful of jam pies in this fruit-filled pie workshop.

Pi Day is celebrated on March 14th 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 Chef Anne in the Cabrillo bake-shop.

 

Sun., March 11, 2018
12:00 Noon - 3:00 pm
Room: 908
Register before Jan. 29: $65
Register after Jan. 29: $75

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!

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Bagels, Bialys, and Pretzels

pretzel

 

Join Chef Anne in the Cabrillo Bakeshop to explore the ancient craft of bagel, bialy, and pretzel making.  Learn to make, shape, boil and bake this hearty yeast dough following Chef Anne’s usual quick and easy steps. Dips and spreads will be on hand to sample with our baked goods and there will be plenty to take home as well.

 

Sun., March 25, 2018
12:00 Noon - 3:00 pm
Room: 908
Register before Jan. 29: $65
Register after Jan. 29: $75

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!

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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 Chef 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., March 31, 2018
10:00 am - 1:00 pm
Room: 908
Register before Mar. 26: $65
Register after Mar. 26: $75

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!

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Springtime at Belle Farms

olive

 

World class olive oil maker and award winning farmer Marguerite Remde has invited us up to her Watsonville family farm for a tour and tasting. We start with a stroll through the flowering olive tree orchard, so be sure to wear sturdy shoes. We will finish the tour with an exclusive estate olive oil tasting and light snacks.

Each participant receives a bottle of Marguerite’s extra virgin olive oil!

 

Sat., April 21, 2018
2:00 - 4:00 pm
Location: Belle Farms
Register before Mar. 26: $65
Register after Mar. 26: $75

Plus a $17 materials fee payable at registration 

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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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 Donuts and French Beignets.

 

Sun., May 6, 2018
12:00 Noon - 3:00 pm
Room: 908
Register before Mar. 26: $65
Register after Mar. 26: $75

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!

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Glorious Fruit Tarts

fruit tart

Celebrate the sweet colorful fruits of Spring by learning how to bake a beautiful fresh fruit tart. Learn how to work with rich short dough and fruit glazes. Everyone takes their 9” fruit tart home all boxed up and ready for a party! PS Mother’s Day is the next day!

 

Sat., May 12, 2018
10:00 am - 1:00 pm
Room: 908
Register before Mar. 26: $65
Register after Mar. 26: $75

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!

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Festive Appetizers

appetizers

Party season is gearing up with Mother’s Day, Father’s Day, graduations, and beach bonfires! Come to this class and learn some tasty appetizers that you can bring to your parties. We will make Pesto Cheese Torta, Lemon-Thyme Crackers, Asian Lettuce wraps, Asparagus Wrapped in Puff Pastry, Marinated Olives, Stuffed Dates wrapped in Proscuitto, and Strawberry Galettes.

 

Sat., May 19, 2018
12:00 Noon - 3:00 pm
Room: 908
Register before Mar. 26: $65
Register after Mar. 26: $75

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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Fun with Fondant

fondant

Cake decorating is a fun art and one of the most popular decorating mediums is fondant; a rolled sugar dough. Chef Anne will have a 6” cake ready for you to fill, frost with Swiss meringue buttercream, 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 or another special person in your life.

Appropriate for students 16 years and up.

 

Sat., June 16, 2018
10:00 am - 1:00 pm
Room: 908
Register before May 31: $65
Register after May 31: $75

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!

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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.”

 

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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