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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”

6 Mon., Sept. 26 - Oct. 31
6 - 8 pm
Room: HW1119 (Inside the Stroke and Disability Learning Center)

Register by Sept. 12: $180
Register after Sept. 12: $195

Plus: Material fee of $40 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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Mexican Sauces, Salsas and Mole

salsa

These comforting and complex sauces, salsas and moles are rich and full of flavor. In this hands on class students will learn to prepare some of the delicious and colorful sauces of Mexico. Take home your home made salsas to enjoy!

 

Sat., June 4 NEW DATE!
6 - 9 pm
Room: 908
Register before Feb. 29: $60
Register after Feb. 29: $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   

Jeremy MacVeigh - See bio below

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Grilling Basics

grilling

Take the backyard BBQ to the next level and get ready for the warm summer months full of outdoor cooking and get togethers. In this class students will discuss and prepare custom marinades, spicy and fragrant dry rubs, aromatic plank grilling and tangy brines. Cooking with both charcoal, and propane gas we will use these methods to prepare chicken, beef tri-tip, salmon and pork.

 

Sat., June 12 - NEW SESSION!
6:00 - 8:30 pm
Room: 908
Register before June 6: $60
Register after June 6: $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   

Greg Hanle is adjunct faculty in the Cabrillo College Culinary Arts Program.

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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 Bites and French Beignets.

 

Sun., June 12
10 am - 1 pm
Room: 908
Register before June 6: $60
Register after June 6: $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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Chicken 101

chicken

Explore roasting, sauté, frying and braising for this versatile bird. Using only Mary's free-range chickens this hands-on demonstration class that will show you how to cut and prepare chicken four different ways.

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

 

Sat., May 28 - Class Rescheduled - see below

Sat., July 23
3 - 6 pm
Room: 908
Register before June 6: $60
Register after June 6: $70
Plus a $20 materials fee payable at class 

 

register online   

 

Jeremy MacVeigh - See bio below

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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!

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

Sat., June 4  
11 am - 2 pm
Register before Feb. 29: $60
Register after Feb. 29: $70
Plus a $15 material fee payable in class
Room: 908

register online

 

Eric Carter - See bio below, including a video-bio!  

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All About Salmon

Fresh, local salmon is one of the many benefits of living on the Monterey Bay, but it can be challenging to prepare! Watch a demonstration on breaking down and filleting a whole local salmon. We will cook and taste salmon sous vide, pan seared and grilled with a variety of classic and modern sauces.

 

Mon., June 6
6 - 9 pm
Room: 908
Register before Feb. 29: $60
Register after Feb. 29: $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   

Eric Carter - See bio below, including a video-bio!

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French Sauces

sauce

Rich and luxurious, special occasion sauces are what this class is all about. Learn to make Hollandaise, beurre blanc, green peppercorn sauce with pan seared sirloin, and sabayon. This is a hands-on class, bring an apron and close-toed shoes.

 

Sat., June 11
11 am - 2 pm
Room: 908
Register before June 6: $60
Register after June 6: $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   

Eric Carter - See bio below, including a video-bio!

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Basic Butchery Skills

 

This all-new workshop is designed to cover the techniques that are key to meat, poultry and seafood butchery. We’ll cover the tools used in butchery, the different techniques that are employed in the fabrications of poultry, meat and seafood as well as give exposure to uses of different parts of common sources of meat. We will fabricate a half of a pig, a whole salmon, chickens, and sea bass that will then be distributed to the entire class.

Material fees will cover the cost of the products, and knives will be provided to attendees. Material fees will yield approximately 15 pounds of freshly prepared meats, poultry and seafood for each student.

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

 

2 Sat., June 11 & 18
3 - 7 pm
Room: 908
Register before June 6: $124
Register after June 6: $138

Plus a $95 materials fee payable at class    

register online   

Jeremy MacVeigh - See bio below

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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: Asparagus wrapped in puff pastry,,Asian Slaw in Little Gem Cups., Roasted Rosemary Walnuts, Smoked Trout Pate with homemade Sesame Crackers, Prosciutto Wrapped Dates, Brie and Mushroom Crostini, Petite Strawberry Galettes and Fresh Berry Compote.

Appropriate for students 21 years and up.

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

 

Fri., June 17
6 - 8:30 pm
Room: 908
Register before June 6: $60
Register after June 6: $70
Plus a $20 materials fee payable at class 

   

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.

Anne will have a 6” cake ready for you to fill, frost with butter cream, 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.

This class is appropriate for students 16 years and older. If you are under 18 and wish to register for this class you must complete the 3 forms listed under "Waivers and Emergency Contact forms". These can be downloaded from this page: Cabrillo Extension Class Resources

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

 

Sat., June 18
10 am - 1 pm
Room: 908
Register before June 6: $60
Register after June 6: $70

Plus a $20 materials fee payable at class 

   

register online   

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

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Fresh Pasta – Extruded, Stuffed and Fresh Rolled Pastas

 

Learn about the world of Italian pasta in this class designed to expose attendees to the great variety of everyone’s favorite starch. You’ll get to see a commercial pasta extruder and learn how extruded pasta differs from fresh pasta. Learn about how to make ravioli’s and other stuffed pastas. We’ll also make pasta sauces like marinara, Bolognese and Alfredo. Come hungry as everyone will get their fill of pasta from this class!

 

Sat., June 25
11 am - 2 pm
Room: 908
Register before June 6: $60
Register after June 6: $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   

Jeremy MacVeigh - See bio below

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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!

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

 

Sat., July 9
10 am - 1 pm
Room: 908
Register before June 6: $60
Register after June 6: $70
Plus a $15 materials fee payable at class 

   

register online   

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

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Basic Cooking Skills Program

Designed to cover the foundations of culinary techniques, each of these classes tackle some of the core principles in today’s professional kitchens. Take one or take them all, either way you’ll leave with a greater awareness of core culinary techniques.

Register for all 3 Basic Cooking Skills Workshops below for one low price:
Register by June 6:  $195
Register after June 6:  $210
plus $75 materials fee payable at class

register online   

 

Basic Cooking Skills - Knife Skills and Stocks

 

We’ll start by learning the basics of knife cuts, how to properly hold a knife and execute the common cutting techniques used in commercial kitchens. We will be learning how to make vegetable stock, chicken stock and veal stock – foundations of professional kitchens soups and sauce repertoire. We’ll also use some of the stocks to make soups that the class will be able to take home.

 

Tue., July 12
6 - 10 pm
Room: 908
Register before June 6: $72
Register after June 6: $80

Plus a $25 materials fee payable at class 

Please wear closed-toed shoes and long pants.

   

register online   

Jeremy MacVeigh - See bio below

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Basic Cooking Skills - Vegetable and Starch Cookery

 

Learn how professional kitchens prepare vegetables and starches in this all-new workshop. Topics covered include: how to preserve the color and nutritional value of vegetables in cooking; common techniques for cooking vegetables including blanching; French methods such as Glace a Blanc and Brun and others. We will learn a variety of different starch cookery techniques including risotto method, pilaf method and unique methods with potatoes.

 

Thu., July 14
6 - 10 pm
Room: 908
Register before June 6: $72
Register after June 6: $80

Plus a $25 materials fee payable at class 

Please wear closed-toed shoes and long pants.

   

register online   

Jeremy MacVeigh - See bio below

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Basic Cooking Skills - Meat, Poultry and Seafood Cookery

 

Learn about the principles of protein cookery by executing recipes designed to highlight the major culinary techniques used to bring out the best in meat, poultry and seafood products. We will be braising boneless beef short ribs, roasting salt-crusted chicken and sautéing salmon fillet. Also will get exposure to sous vide, a modern science application in protein cookery and some of the equipment that is used in today’s professional kitchen to execute low temperature cooking techniques. Learn about how each of these methods is done and as a reward enjoy the results!

 

Sat., July 16
1 - 5 pm
Room: 908
Register before June 6: $72
Register after June 6: $80

Plus a $25 materials fee payable at class 

Please wear closed-toed shoes and long pants.

   

register online   

Jeremy MacVeigh - See bio below

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Latin American Vegan Cooking

 

Many dishes from the Caribbean, Mexico, and Central and South America, are traditionally plant-based with a variety of beans, grains, squashes, peppers, tropical fruits and seeds, often smothered in flavorfully rich sauces. In this class we will demonstrate how to cook a variety of healthy plant-based recipes from some of these regions using local seasonal foods, whenever possible. We’ll show you the basis of many of this culture’s unique sauces and condiments, as well as demonstrate how to use a pressure cooker to prepare beans from scratch.

 

Wed., July 13
6:00 - 8:00 pm
Room: HW1119 (inside the Stroke Center)
Register before June 6: $60
Register after June 6: $70
Plus a $20 materials fee

   

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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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.

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

 

Sat., July 23
10 am - 1 pm
Room: 908
Register before June 6: $60
Register after June 6: $70
Plus a $20 materials fee payable at class 

   

register online   

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

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Summer Farmers Market - Healthy Cooking

 

The focus of this class will be on what to make with that fabulous summer bounty that is so evident at our local farmers markets. This workshop is a great introduction to cooking techniques with vegetables and fresh preparations that you can put to use at home. The specific dishes we prepare will be determined by what is found at the farmers market.

All fresh vegetables and fruit will be purchased from the Saturday Farmers Market at Cabrillo on the day of class.

 

Sat., July 30
11 am - 2 pm
Room: 908
Register before June 6: $60
Register after June 6: $70

Plus a $20 materials fee payable at class 

Please wear closed-toed shoes and long pants.

   

register online   

Jeremy MacVeigh - See bio below

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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.

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

 

Sat., August 6
10 am - 1 pm
Room: 908
Register before June 6: $60
Register after June 6: $70
Plus a $15 materials fee payable at class 

   

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.

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.

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

 

Sat., August 13
10 am - 1:30 pm
Room: 908
Register before June 6: $60
Register after June 6: $70
Plus a $15 materials fee payable at class 

   

register online   

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

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Indian Cooking Without the Ghee

 

This class is for those who love Indian food and want to learn how to cook delicious plant-based Indian meals at home. Although Indian cuisine is traditionally vegetarian, often dishes can be laden with high-fat ghee and sometimes include other dairy foods. In this class, we’ll demonstrate how to cook a variety of our favorite recipes so you can experience the array of aromatic flavors in Indian food from a healthier perspective. We will explore many of the exotic spices from this region and show you how to cook these traditionally complex dishes with much more ease.

 

Wed., Sept. 14
6:00 - 8:00 pm
Room: HW1119 (inside the Stroke Center)
Register before June 6: $60
Register after June 6: $70
Plus a $20 materials fee

   

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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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.

February 1 & 8, 2017
6 - 8 pm
Room: HW1119 (Inside the Stroke and Disability Learning Center)

Register by Sept. 12: $100
Register after Sept. 12: $120

Plus a $20 materials fee is payable to the 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.

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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Our culinary classes are appropriate for students 18 years and up unless noted with the class description. If minors are given permission to attend parents will be required to complete and submit to the Extension office, 3 days prior to the class date, the 3 required forms, available on our Class Resources page, under Waivers and Emergency Contact forms.

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

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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.





 

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