Cabrillo Extension Classes
Culinary

Bagels & Soft Pretzels

Anne has designed a new class for all those who requested their desire to learn the ancient craft of bagel and pretzel making! Learn to make, shape, boil and bake this hearty yeast dough following Anne's usual quick and easy steps.

Participants must be 16 or older in all baking classes.

Sat., June 2

10 am - 1 pm
Room 908
Register by Apr. 1: $60
Register after Apr. 1: $70
plus $25 materials payable at class

 

Anne Baldzikowski - See bio below

Sweet & Savory Scones and Soup

You may never buy a scone mix again after taking this class. Learn how easy it is to make these warm buttery teatime snacks. We'll make orange and currant scones followed by herb and cheese scones served with a hearty bowl of soup.

No need to make lunch on this day!

Sat., Apr. 28

10 am - 1 pm
Room 908
Register by Apr. 1: $60
Register after Apr. 1: $70
plus $25 materials payable at class

 

Anne Baldzikowski - See bio below

From Bean to Bar: How to Make Your Own Chocolate

Have you ever wondered about the alchemical process of making chocolate from earthy cacao beans? Join Anne in the Cabrillo bakeshop as she demonstrates the various machines used in creating luscious chocolate from cacao beans. From roasting, to winnowing and finally conching chocolate, you will learn what it takes to make your very own chocolate!

Smell the heavenly perfume of chocolate mixing while you're lead through a chocolate tasting. We will explore the many nuances of some of our favorite chocolates and perhaps discover some new favorites. Recipes and chocolate making supply resources will be provided.

Sun., Apr. 29
1 - 4 pm
Room 908
Register by Apr. 1: $60
Register after Apr. 1: $70
plus $7 materials payable at class

 

Anne Baldzikowski - See bio below

Morning Pastries: Cinnamon Rolls and Sticky Buns

Spend a warming afternoon baking cinnamon rolls and sticky buns. 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.

Please wear long pants and closed-toed-shoes to class and bring an apron.
Participants must be 16 or older in all baking classes.

Sat., May 19

10 am - 1:30 pm
Room 908
Register by Apr. 1: $60
Register after Apr. 1: $70
plus $25 materials payable at class

 

Anne Baldzikowski - See bio below

French Pastry Basics: Puff Pastry

Bring your rolling pin to this class and forget your workout at the gym. We’ll be making a quick puff pastry rolling multiple layers of butter into our dough creating layers of delicate paper-thin pastry. You will take home a box of savory cheese straws and sweet and crunchy palmier cookies.

Anne will also make you some of her special sweet and savory pastries made from this amazing dough.

Sun., May 20
10 am - 1 pm
Room 908
Register by Apr. 1: $60
Register after Apr. 1: $70
plus $25 materials payable at class

 

Anne Baldzikowski - See bio

Italian Flatbreads

Have you ever wanted to bake bread, but you just thought it was too complicated? Well, here is the class for you! You'll learn to make topped focaccia and ladder shaped fougasse breads by mixing ingredients with just a bowl and a spoon. No fancy machines or kneading required to make these delicious breads. Students need to wear long pants, closed-toe shoes; bring an apron and hat or hair covering.

Sat., June 9
10 am - 1 pm
Room 908
Register by Apr. 1: $60
Register after Apr. 1: $70
plus $25 materials payable at class

 

Anne Baldzikowski - See bio

Creative Cupcakes

Join us for a fun afternoon of cupcake baking and decorating. We’ll focus on baking delicious homemade cupcakes and explore the many decorative uses of the pastry bag and special decorating tips.

Sun., June 10
10 am - 1 pm
Room 908
Register by Apr. 1: $60
Register after Apr. 1: $70
plus $25 materials payable at class

 

Anne Baldzikowski - See bio

Parent & Me: Glorious Fruit Tarts

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.

Students bake and decorate a 9” tart to take home to their families.

Sat., May 12
10 am - 1 pm
Room 908
Register by Apr. 1: $60
Register after Apr. 1: $70
plus $25 materials payable at class

 

 

Anne Baldzikowski - See bio

Parent & Me: Creative Cupcakes

Join us for a fun afternoon of cupcake baking and decorating. We’ll focus on baking delicious homemade cupcakes and explore the many decorative uses of the pastry bag and special decorating tips.

Sun., June 3
10 am - 1 pm
Room 908
Register by Apr. 1: $60
Register after Apr. 1: $70
plus $25 materials payable at class

 

Cobblers, Crisps & Slumps

What do all of these desserts have in common? They celebrate the bountiful fruits of summer. Join us in the Cabrillo Bakeshop and see what it’s like to bake in a professional kitchen. We will be making Raspberry Rhubarb Cobbler, Plum Oat Crisp, and Blackberry Slump.

Sat., July 7
10 am - 1 pm
Room 908
Register by June 10: $60
Register after June 10: $70
plus $25 materials payable at class

 

Anne Baldzikowski

Chocolate for Lunch!

Just about everybody loves a good chocolate bar or chocolate dessert, but have you every thought of eating chocolate as a main course?  Come join Anne in the Cabrillo Bakeshop for a chocolate feast.

We will prepare, Cocoa Carne Asada, Chicken Mole, Cocoa Infused Black Bean Soup, Green Salad with roasted Cacao Nibs, and Cacao Nib Butter Cookies.

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

 

Anne Baldzikowski

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.

Sat., August 4
10 am - 1 pm
Room 908
Register by June 10: $60
Register after June 10: $70
plus $25 materials payable at class

 

Anne Baldzikowski

French Pastry Basics: Pate Choux Dough

Everybody loves a good cream puff, but did you know that this French pastry is incredibly easy to prepare? We’ll discover and create a wonderful array of sweet and savory delights including creampuffs, éclairs, gougerés and profiteroles.

Please wear long pants and closed-toed-shoes to class; bring an apron and hat or hair covering.

Sun., August 5
10 am - 1 pm
Room 908
Register by June 10: $60
Register after June 10: $70
plus $25 materials payable at class

 

Anne Baldzikowski

Gluten-Free Treats

Why buy gluten-free boxed mixes when you can make your own baked treats at a fraction of the cost? Come join Anne in the Cabrillo Bakeshop as she demystifies gluten-free baking. Everyone makes and takes home, Bountiful Jam Squares, Deep Dark Chocolate Cupcakes, and Heavenly Brownies. Plan on taking lots of treats home!

Sat., August 11
10 am - 1 pm
Room 908
Register by June 10: $60
Register after June 10: $70
plus $25 materials payable at class

 

Anne Baldzikowski

Gluten-Free Breakfast Treats

Many of our relatives and friends are eating gluten-free. Here’s an opportunity to make and sample some delicious breakfast treats that are made with a gluten-free flour that is inexpensive and easily attained from one of our local natural foods stores. Coffee Cake, Fresh Fruit Muffins topped with Streusel, and Chocolate Scones are what we'll prepare in this specialty baking class. Plan on taking lots of treats home!

Sun., August 12
10 am - 1 pm
Room 908
Register by June 10: $60
Register after June 10: $70
plus $25 materials payable at class

 

Anne Baldzikowski is an award winning culinary instructor in the Cabrillo College Culinary Arts Department. She has owned two wholesale bakeries and brings a wealth of knowledge and enthusiasm to her classes.

California Wine & Cheese

A soft focus approach on the history, winemaking styles and viticultural significance of California. We will have local winemakers visit our class to expound on the current developments and practices at their own wineries. We’ll taste wines and explore flavor profiles.

Each student will learn basic winemaking terms and become very comfortable drinking and choosing wines for their home entertaining and enjoyment. We will taste through several different rounds of fromage and wines throughout the class and pair each round with accoutrements to show- case certain flavors and motifs and themes of a specific region. We stress pleasure and leisure–and will teach everyone how to break the “rules”.

Please bring 2 wine glasses to class.

Participants must be 21 or over.

Tues., May 8
7 - 9:30 pm
Room Hort 5001
Register by Apr. 1: $60
Register after Apr. 1: $70
plus $30 materials fee at class

 

Melissa Schilling has super palate powers and enjoys tasting wines from all over the world. She teaches corporate team building and does special events.

Rebecca King has spent the past 10 years studying and working in sustainable agriculture, cheese making, organic farming, culinary arts, and now runs her own ranch in Royal Oaks raising sheep and making cheeses from their milk.

Wine & Cheese of the Old World

A soft focus approach on the history, cheese & wine- making styles and agricultural significance of the Old World. We’ll taste wines and explore flavor profiles. Expect a lively class discussion and round table.

Students will learn basic winemaking terms and become comfortable drinking and choosing fromage and wines for their home entertaining and enjoyment. We will taste through several different rounds of Old World wines and pair each round with accoutrements to showcase certain flavors and motifs and themes of a specific region. We stress pleasure and leisure–and will teach everyone how to break the “rules”.

Please bring 2 wine glasses to class.

Participants must be 21 or over.

Tues., June 5
7 - 9:30 pm
Room Hort 5001
Register by Apr. 1: $60
Register after Apr. 1: $70
plus $30 materials fee at class

 

Melissa Schilling has super palate powers and enjoys tasting wines from all over the world. She teaches corporate team building and does special events.

Rebecca King has spent the past 10 years studying and working in sustainable agriculture, cheese making, organic farming, culinary arts, and now runs her own ranch in Royal Oaks raising sheep and making cheeses from their milk.

Beer Brewing at Home

Learn the basic processes for easily making beer at home. Students will get the experience of brewing five gallons of beer using basic brewing equipment and tools, some that can be found around the home. Students will learn hands-on, beginner brewing techniques and become familiar with the necessary equip- ment, tools, materials and ingredients. Learn the fundamentals of brewing math and science working with dry malt extract as the source of fermentable sugars. This class is recommended for students that have little or no previous brewing experience.

Students should bring a lunch.

Participants must be 21 or over.

Sun., July 15
11 am - 4 pm
Room Hort 5110
Register by June 10: $95
Register after June 10: $110
plus $15 materials payable at class

 

Mark Taylor - See bio below

Beer Brewing at Home - Part 2

Learn the advanced processes for brewing ten gallons of beer at home. Students will get the experience of brewing beer similar to commer- cial breweries using the brewing equipment, tools, techniques and ingredients used in the all-grain process. Students will learn through hands-on experience the skills needed for brewing with malted grain and become familiar with the necessary equipment, ingredients and tools. To gain the knowledge of the brewing math and science to understand malt sugar extraction, grist/liquor ratios, malt bill formulations, hop bitterness utilization, yeast attenuation and more.

This class is recommended for students that have previous brewing experience.

Students should bring a lunch.

Participants must be 21 or over.

Sun., May 6
11 am - 5 pm
Room Hort 5110
Register by Apr. 1: $95
Register after Apr. 1: $110
plus $15 materials payable at class

 

Sun., July 29
11 am - 5 pm
Room Hort 5110
Register by June 10: $95
Register after June 10: $110
plus $15 materials payable at class

 

Mark Taylor - See bio below

Beer Tasting and Appreciation

Learn about the process of beer brewing and taste various styles of beer from around the world including ales, lagers, lambics and/ or other specialties.

 

Gain an appreciation for styles of beer and basic techniques and etiquette for tasting beer. Perform sensory evaluations including the detection of various flavors, aromas, textures and colors. Learn the steps of identifying these components. Compare and contrast the different styles.

Participants must be 21 or over.

Sun., Apr. 29
1 - 4 pm
Room Hort 5001
Register by Apr. 1: $60
Register after Apr. 1: $70
plus $15 materials payable at class

 

Sun., July 8
1 - 4 pm
Room Hort 5001
Register by June 10: $60
Register after June 10: $70
plus $15 materials payable at class

 

 

Mark Taylor - See bio below

Beer Tasting and Appreciation - Part 2

Students will evaluate a specific set of beers that are related by style, history and/or region.

The focus of the class is to build on the knowledge that the student has gained from previously participating in the Beginner tasting class. Perform sensory evaluations including the detection of various flavors, aromas, textures and colors. Learn the steps of identifying these components. Compare and contrast the different beers within the chosen style. Learn about the history of the style and how it achieved status as a ‘Classic Style’ by understanding through historical and regional references.

Participants must be 21 or over.

Sun., May 13
1 - 4 pm
Room 833
Register by Apr. 1: $60
Register after Apr. 1: $70
plus $15 materials payable at class

 

 

Sun., July 22
1 - 4 pm
Room Hort 5001
Register by Apr. 1: $60
Register after Apr. 1: $70
plus $15 materials payable at class

 

Mark Taylor is an avid and award-winning home brewer. He is a member of the American Home Brewers Association and the Zymurgeeks Homebrew Club in Santa Cruz.