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Culinary Classes


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, Wintertime Tomato and Cream of Broccoli. Everyone will also make Herb and Cheese Scones. No need to make lunch on this day!

 

Sat., Feb. 2
11:00 am - 2:00 pm
Room: 908
Register before Jan. 28: $70
Register after Jan. 28: $80

Plus a $15 materials fee payable at class 

Please wear closed-toe shoes, and long pants, bring an apron, and please tie your hair back or under a hat.

register online   



Sat., March 2
11:00 am - 2:00 pm
Room: 908
Register before Jan. 28: $70
Register after Jan. 28: $80

Plus a $15 materials fee payable at class 

Please wear closed-toe 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!



Thanksgiving Desserts

 

It’s almost Thanksgiving, so why not spend a few hours baking with new friends in the Cabrillo Bake-shop and learning a few tricks of the trade while making these festive desserts.

Everyone will make and take home Pumpkin Cobbler, Chocolate Walnut Tart, and Ginger Crinkle Cookies.

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., November 17
12:00 - 3:00 pm
Room: 908
Register before Sept. 10: $70
Register after Sept. 10: $80

Plus a $20 materials fee payable at class 

Please wear closed-toe 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!




Miso Making Workshop

 

Used everyday in the traditional Japanese kitchen for over 1300 years, Miso is a Japanese fermented paste high in protein, and rich in vitamins, minerals and probiotics. Taste various kinds of miso and learn the different ways miso is used. The hands-on portion of this workshop involves how-to make miso paste and students will take home 1.5 pounds of miso while the fermentation process will take place at your home for up to 6 months.  

Learn how incorporating miso can help with gut health and also add delicious flavor to your culinary dishes: dressings, soups, glazes, and more. The key ingredient of miso is “Koji” and is also the key ingredient in soy sauce, sake, rice vinegar, and more. Other “Koji” products will be tasted including probiotic seasonings (Salt Koji) and sweet drink/sugar substitute (Amazake), all of which have high health benefits.

Appropriate for students 15 years and up.



Sat., December 1
1:00 - 4:00 pm
Room: 1520
Register before Sept. 10: $70
Register after Sept 10: $80

Register 2 or more: $65 each
Plus a $15 materials fee payable at registration

Please wear closed-toe shoes, and long pants, bring an apron, and please tie your hair back or under a hat.

register online   


Eriko Yokoyama and Masumi Diaz co-founded Hakouya Probiotics based in the El Pajaro CDC Kitchen Collaboration. Eriko began cooking at the age of 8 at her home in Tokyo and is a classically trained chef graduating from Le Cordon Bleu in Paris. Masumi grew up in the Japanese countryside on a steady diet made from scratch and watched her grandmothers prepare traditional Japanese food, a diet which she follows and enjoys sharing with others.



Bee Sweet! Treats and Crafts with Beeswax and Honey

honey and

 

Come spend a cozy Sunday 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 biscotti, and a small bottle of immunity tincture. Preserve food, combat winter ailments, and enjoy delicious baked goods, all with wonderful bee-products!

 

Sun., November 18
12:00 noon - 3:00 pm
Room: 908
Register before Sept. 10: $70
Register after Sept 10: $80

Register 2 or more: $65 each
Plus a $30 materials fee payable at class 

Please wear closed-toe shoes, and long pants, bring an apron, and please tie your hair back or under a hat.

register online


 

Sun., January 27
10:00 noon - 1:30 pm
Room: 908

Fee: $70

Plus a $30 materials fee payable at class 

Please wear closed-toe 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.



Holiday Confections~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, Marshmallow Crème Fudge, and Cinnamon Caramels.
 
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.

Register Early! These delicious workshops fill fast!

 

Sat., December 8
1:00 - 4:00 pm
Room: 908
Register before Sept. 10: $70
Register after Sept. 10: $80

Plus a $25 materials fee payable at class 

Please wear closed-toe shoes, and long pants, bring an apron, and please tie your hair back or under a hat.

register online



Fri., December 14
6:00 - 9:00 pm
Room: 908
Register before Sept. 10: $70
Register after Sept. 10: $80

Plus a $25 materials fee payable at class 

Please wear closed-toe 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

pie

 

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!

 

Sun., February 24
1:00 - 4:00 pm
Room: 908
Register before Jan. 28: $70
Register after Jan. 28: $80

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!




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.

 

Sat., March 16
12:00 Noon - 3:00 pm
Room: 908
Register before Jan. 28: $70
Register after Jan. 28: $80

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!



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., April 13
10:00 am - 1:00 pm
Room: 908
Register before Mar. 25: $70
Register after Mar. 25: $80
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!



Morning Pastries: Cinnamon Rolls and Sticky Buns

cinamon

 

Wake up to the lovely aroma of fresh cinnamon rolls 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., April 20
10:00 am - 1:00 pm
Room: 908
Register before Mar. 25: $70
Register after Mar. 25: $80

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 including a video-bio!



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 11
10:00 am - 1:00 pm
Room: 908
Register before Mar. 25: $70
Register after Mar. 26: $80

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 biocluding 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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