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Cabrillo Extension Classes

Summer Time Culinary Events!

Come see our very own Culinary Arts Instructor,
Anne Baldzikowski in action! Join her at the Cabrillo
Farmer's Market for free demonstrations 10am-11am.

Saturday, 7/11, Sweet and Savory Crepes

Saturday, 8/8, Leafless Salads

 

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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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!

 

Saturday., August 8 - NEW SESSION!
11:00 am - 2:00 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

COMING SOON
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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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. 

 

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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Egg Cookery

Learn to to use the simple and elegant egg in a variety of ways. You will learn to flip over easy, how to make and omelet, a soufflé and a variety of other techniques and uses for this incredible ingredient.

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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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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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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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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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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