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Croissant Workshop

croissant

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

 

Sun., April 23
1 - 4 pm
Room: 908
Register before Feb. 27: $60
Register after Feb. 27: $70

Plus a $25 materials fee payable at class 

register online   

 

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

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Learn Knife Skills Like a Pro - Spring Workshops

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., April 8 - CLASS FULL
11 am - 2 pm
Room: 908
Register before Feb. 27: $60
Register after Feb. 27: $70

Plus a $15 material fee payable in class

register online

 

Sun., April 30
11 am - 2 pm
Room: 908
Register before Feb. 27: $60
Register after Feb. 27: $70

Plus a $15 material fee payable in class

register online

 

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

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Learn Knife Skills Like a Pro - Summer Workshops

knife

Learn how to select, hold and properly cut with a Chef’s knife. Knife cutting is a lifelong skills need and starting down the path to cutting correctly will both save you time and help save you from accidents. We will be learning to execute knife cuts and the classic cuts that are utilized everyday in professional commercial kitchens.

Learn what Chiffonade, Brunoise, Julienne and other knife cut names mean and why they are used in menu descriptions. Knife sharpening and care will be covered as well.

Loaner knives will be provided as well for anyone who doesn’t have or want to bring their own.

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

Tue., June 27
5:30 - 9:30 pm
Room: 908
Register before June 5: $72
Register after June 5: $80

Plus a $20 material fee payable in class

register online

 

Sat., August 5
10 am - 2 pm
Room: 908
Register before June 5: $72
Register after June 5: $80

Plus a $20 material fee payable in class

register online

 

Jeremy MacVeigh - See bio below

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Morning Pastries: Cinnamon Rolls and Sticky Buns

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 simple yeast activated dough into mouth-watering morning pastries. Learn how to punch, scale and shape rolls and buns from sweet dough.

 

Sat., April 15
10 am - 1 pm
Room: 908
Register before Feb. 27: $60
Register after Feb. 27: $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, Sweet Butter and Strawberry Jam

Come to the Cabrillo Bakeshop and learn the art of fermenting, shaping, scoring, and baking your very own baguette to take home. While our baguettes are rising we will make just enough strawberry jam and even churn our own butter, then enjoy our fresh-from-the-oven baguettes with butter and jam! Chef Anne will demonstrate various shapes that you can make at home with this easy, lean dough.

 

Sat., April 29 CLASS FULL! New date added below
10 am - 1 pm
Room: 908
Register before Feb. 27: $60
Register after Feb. 27: $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., May 27
10 am - 1 pm
Room: 908
Fee: $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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Festive 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, Farmers Market Crostini, Asparagus Wrapped in Puff Pastry, Marinated Olives, Stuffed Dates wrapped in Proscuitto, and Strawberry Galettes.

 

Sat., May 6
1 - 4 pm
Room: 908
Register before Feb. 27: $60
Register after Feb. 27: $70

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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Glorious Fruit Tarts

Celebrate the sweet colorful fruits of the 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 13
10 am - 1 pm
Room: 908
Register before Feb. 27: $60
Register after Feb. 27: $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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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.

 

Sat., May 20
10 am - 1 pm
Room: 908
Register before Feb. 27: $60
Register after Feb. 27: $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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Fermentation 101

pickled

Fermentation is the art of preserving food from the harvest. It also makes vegetables easy to digest and adds positive probiotic bacteria to our guts. Plus it tastes good!

In this class you will learn the basics of fermented vegetables. You will make and take home Sauerkraut, Kimchi and Fermented Zucchini chips.

 

Sat., June 3
1 - 4 pm
Room: 908
Register before Feb. 27: $60
Register after Feb. 27: $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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Fun with 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 opportunity to make a cake for that special someone!

Appropriate for students 15 years and up.

 

New Date: Sun., June 4 (Date changed from June 17)
10 am - 1 pm
Room: 908
Register before Feb. 27: $60
Register after Feb. 27: $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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Herbal Kitchen: Formulating Teas and Culinary Spices

 

 

teacup

 

Would you like to know how to create delicious, powerful teas and culinary spice blends for everyday ailments? In this class we explore the art of blending harmonious and delightful tasting herbs that can be enjoyed as a beverage or used as a culinary spice. Herbal actions and energetics will be explored from both a Western and Ayurvedic herbal perspective as we dive into rich and wonderful aromas and tastes. Learn simple strategies for compounding herbs to balance digestion, promoting sleep and increasing energy. Students will partake in the formulation process and enjoy samples in class.

This class is geared towards all skill levels, no prior experience is needed.

2 Wed., April 19 & 26
6:30 - 8:30 pm
Room: 1520
Register by Feb. 27: $72
Register after Feb. 27: $78
plus $25 materials fee at registration

register online

 

2 Wed., June 7 & 14
6:30 - 8:30 pm
Room: Horticulture 5010
Register by June 5: $72
Register after June 5: $78
plus $25 materials fee at registration

register online

 

Jackie Christensen, Ph.D. - See bio below!

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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.

Appropriate for students 15 years and up.

 

Sat., June 10
9 am - 12:30 pm
Room: 908
Register before June 5: $60
Register after June 5: $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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Breakfast and Brunch at Home

Come and learn how to create both simple and elegant breakfast dishes and brunch dishes at home. We’ll be cooking eggs many different ways, making quiche and learning about fruit platters and how to cut fruit. Why wait in line on the weekend for brunch or breakfast when you can have friends at your own home and make a great spread yourself!

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

 

Sun., June 25
10 am - 2 pm
Room: 908
Register before June 5: $72
Register after June 5: $80

Plus a $20 materials fee payable at class 

register online   

 

Sat., July 22
10 am - 2 pm
Room: 908
Register before June 5: $72
Register after June 5: $80

Plus a $20 materials fee payable at class 

register online   

 

Jeremy MacVeigh - See bio below

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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 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!

 

Fri., June 30
5 - 9 pm
Room: 908
Register before June 5: $72
Register after June 5: $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   

 

Jeremy MacVeigh - See bio below

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Chicken Cookery

Explore how to utilize and get the best out of the different parts of chicken. Attendees will learn how to make chicken stock from chicken bones as well as how to best utilize chicken breasts, legs and thighs with a variety of recipes.

 

Sat., July 15
3 - 7 pm
Room: 908
Register before June 5: $72
Register after June 5: $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   

 

Jeremy MacVeigh - See bio below

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I Scream for Ice Cream Day!

Gather, with your aprons on, in the Cabrillo Bakeshop to make frozen confections on National Ice Cream Day! Sorbet, gelato, French-style-frozen custard and Philly-style frozen custard are on the menu. For some added fun we will make waffle cones and cups.

Appropriate for students 15 years and up.

 

Sun., July 16
1 - 4 pm
Room: 908
Register before June 5: $60
Register after June 5: $70

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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Sous Vide - Low Temperature Cooking

Have you heard of Sous Vide Cookery? The principle of sous vide has changed the culinary landscape since its initial introduction to fine dining in France in the 1980’s. It took a couple of decades but the techniques found hold in the United States with early adopters such as Thomas Keller of the French Laundry among others.

The principle is simple, cook proteins close to their point of denature and yield more moist and tender meat, poultry and seafood. Want to see how it is done and how it compares to traditional cooking methods? Sign up and come enjoy the experience. You will learn about all of the equipment used in sous vide cookery and what you can get to cook via sous vide at home. Class will be mostly demo based with sampling of food a part of the experience!

 

Thu., July 20
6 - 9 pm
Room: 908
Register before June 5: $60
Register after June 5: $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

____________________________________________________________________________________________

The Sweet Series

This series can be taken as three connected classes or can be taken individually. Designed to expose attendees to some of the principles of the professional pastry chef. Each class examines some of the core principles used in today’s pastry kitchens and will give attendees a deeper knowledge of the days subject.

 

See below for dates and details about each workshop (Pastry Doughs, Custards & Creams & Plated Desserts)
Register before June 5: $195
Register after June 5: $210

Plus a $75 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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The Sweet Series - Pastry Doughs

This class will examine some of the classic pastry doughs that are utilized in pastry kitchens. We will be making Pâte Brisée – to yield an almond tart, Pâte Sucrée – to yield a banana crème tart and Pâte à Choux to yield profiteroles and beignets. Oh the possibilities with these doughs.

 

Tue., July 11
6 - 10 pm
Room: 908
Register before June 5: $72
Register after June 5: $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   

 

Jeremy MacVeigh - See bio below

____________________________________________________________________________________________

The Sweet Series - Custards & Creams

This class will focus on the many possibilities with dairy products in the pastry kitchen. We’ll be making frozen desserts, baking crème brûlée and crème caramel and learning about how eggs and dairy can be used to provide not only flavor but also textures in desserts.

 

Thu., July 13
6 - 10 pm
Room: 908
Register before June 5: $72
Register after June 5: $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   

 

Jeremy MacVeigh - See bio below

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The Sweet Series - Plated Desserts

This class will be a chance to have fun with plating delicious desserts. Class will utilize some of the principles covered in Sweet Series #1 and #2 classes but is not dependent on having taken those classes. We will explore what makes a beautiful plate and then create and plate some beautiful desserts in class.

 

Tue., July 18
6 - 10 pm
Room: 908
Register before June 5: $72
Register after June 5: $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   

 

Jeremy MacVeigh - See bio below

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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.

 

See below for dates and details about each workshop (Meat, Poulty & Seafood, Knife Skills & Stocks and Vegetable & Starch Cookery)
Register before June 5: $195
Register after June 5: $210

Plus a $75 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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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.

 

Mon., August 7
6 - 10 pm
Room: 908
Register before June 5: $72
Register after June 5: $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   

 

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 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 and other unique methods with potatoes.

 

Wed., August 9
6 - 10 pm
Room: 908
Register before June 5: $72
Register after June 5: $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   

 

Jeremy MacVeigh - See bio below

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Basic Cooking Skills - Poultry, Meat & Seafood

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 chicken and sautéing salmon fillet. You will will get exposure to sous vide, a modern application of science 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!

 

Fri., August 11
6 - 10 pm
Room: 908
Register before June 5: $72
Register after June 5: $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   

 

Jeremy MacVeigh - See bio below

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Food Science in the Kitchen Series

This series is best taken if full, although the classes can be taken individually. Some aspects of the class will be more difficult to follow if previous classes were not taken. The goal of this program is to better inform attendees about the science behind their cooking to improve cooking results and to give a better understanding about why specific cooking techniques work.

 

See below for dates and details about each workshop (Vegetable & Starches, Fats & Oils and Protein Cookery)
Register before June 5: $195
Register after June 5: $210

Plus a $80 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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Food Science: Vegetable and Starch Focus

This class will focus on vegetable and starch cookery, what happens to starches when they cook and why do we pursue specific methods in kitchens in relation to cooking vegetables. Topics will include color retention and manipulation in cookery as well as starch texture modification and starches ability to bind and thicken. Attendees will participate by cooking some foods that highlight qualities that are sought after in these foods.

 

Mon., July 31
6 - 10 pm
Room: 908
Register before June 5: $72
Register after June 5: $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   

 

Jeremy MacVeigh - See bio below

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Food Science: Fats & Oils - Emulsions

This class will focus on fats and oils in cooking and why they play such a big role in our foods today. We will examine different types of fats and what role they are playing in the quality of many food products. Topics include fats in baked goods, fats in cooked meat products and oils as a heat transfer medium. We will also explore emulsification principles and why they are so import in food products. Attendees will participate by cooking some foods that highlight qualities that are sought after in these foods.

 

Wed., August 2
6 - 10 pm
Room: 908
Register before June 5: $72
Register after June 5: $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   

 

Jeremy MacVeigh - See bio below

____________________________________________________________________________________________

Food Science: Protein Cookery

This class will focus on the effects of heat on proteins and methods employed to yield desirable textures in meat, poultry and seafood products. Topics will include different cooking techniques used in protein cookery as well modern equipment used to address desirable textures in foods – including sous vide. Attendees will participate by cooking some foods that highlight qualities that are sought after in these foods.

 

Fri., August 4
6 - 10 pm
Room: 908
Register before June 5: $72
Register after June 5: $80

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   

 

Jeremy MacVeigh - See bio below

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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.

Appropriate for students 15 years and up.

 

Sat., Sept. 9
1 - 4 pm
Room: 908
Fee: $60
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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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., Sept. 16
9 am - 12:30 pm
Room: 908
Register before Sept. 11: $60
Register after Sept. 11: $70

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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Indian Cooking Without the Ghee

indian

 

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.

 

COMING SOON!
6:00 - 8:00 pm

Room: HW1119, inside of the Stroke and Disabilities Center

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

Register before Feb. 27: $60
Register after Feb. 27: $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.

2 Wed., February 15 & 22, 2017
6 - 8 pm
Room: HW1119, inside of the Stroke and Disabilities Center

Fee: $100

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

Plus a $20 materials fee is payable to the instructor in class.

 

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., March 27 - May 1
6 - 8 pm
Room: HW1119, inside of the Stroke and Disabilities Center
Register by Feb. 27: $180
Register after Feb. 27: $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 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.”

 

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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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