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Culinary Classes



Learn Knife Skills Like a Pro

 

knife

Learn how to select, hold and properly cut with a Chef’s knife. Knife cutting is a needed lifelong skill 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.

The class will also help when you go out to eat and read menus as you will know 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.

Wed., March 20 CLASS CANCELLED
6:30 - 9:30 pm
Room: 908
Register before Jan. 28: $72
Register after Jan. 28: $80

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

register online   


 

Sun., May 19
10:00 am - 1:00 pm
Room: 908
Register before March 25: $72
Register after March 25: $80

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

register online   


Megan Bailey - see bio below

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Stocks & Saucesvegetable stock

This workshop explores the techniques that are key to the production of stocks, the foundation of many of the soups and sauces that leave guests wondering what is used to make the food they so enjoy at fine restaurants. We’ll go over how stocks are made, including beef stock, chicken stock and vegetable stock, and then be using the stocks to make some sauces that pair especially well with main courses.

 

Sat., March 30
10:00 - 1:00 pm
Room: 908
Register before March 25: $72
Register after March 25: $80

Register 2 or more: $65 each
Plus a $25 materials fee payable at registration

register online   

 

Megan Bailey - see bio below

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Breakfast and Brunch

quiche

Whether you are hosting Easter brunch, making breakfast for Mom on Mother's Day, or you just just love the fragrant, comforting foods of breakfast and brunch, this class will give you great ideas for menu items and presentation. Learn how to create both simple and elegant breakfast and brunch dishes in your own kitchen. We’ll be cooking eggs many different ways, making quiche and learning about fruit platters. Why wait in line on the weekend for brunch or breakfast when you can have friends and family 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., April 14
10:00 am - 1:00 pm
Room: 908
Register before March 25: $72
Register after March 25: $80

Register 2 or more: $65 each
Plus a $20 materials fee payable at registration 

 

register online 

 

Megan Bailey is an instructor with the Cabrillo College Culinary Arts and Hospitality Management program.

 


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.



Sun., April 7
1:00 - 4:00 pm
Room: 1520
Register before March 25: $70
Register after March 25: $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   


Sat., June 15
1:00 - 4:00 pm
Room: 1520
Register before May 30: $70
Register after May 30: $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 - see bios below

 


Kimchi Making Workshop

 

 

Kimchi is a traditional Korean dish of fermented vegetables such as napa cabbage and daikon radish. What makes it unique is the chili powder to add flavor known as Gochugaru. Kimchi is low-calorie, high-fiber, and packed with vitamins. It is also a powerful antioxidant and provides many probiotic benefits. You will learn the procedure of preparing kimchi, the necessary ingredients, and take home your own jar of veggie kimchi made in class (available for vegans as well!)

Appropriate for students 15 years and up.



Sat., May 18
1:00 - 3:00 pm
Room: 908
Register before March 25: $70
Register after March 25: $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 - see bios below

 


Sushi Making Workshop

 

 

 

Eriko and Masumi will share their professional experience and rich family heritage as they teach students how to make delicious sushi at home. Get hands-on practice with a variety of sushi making techniques as you learn to make sushi rolls, Temaki sushi hand-rolls, and Gomoku sushi, which is sushi bowl with vegetables and cooked seafood. Although raw fish will not be used in class students will learn about making sushi with fish, including food-safety selection of fish. Students will enjoy a lunch of their sushi creations along with delicious miso soup made from Hakouya miso. Students will go home with recipes, recommendations for where to buy ingredients, and their own makisu, a mat woven from bamboo and cotton string used to roll sushi.



Sat., July 13
11:00 am - 2:00 pm
Room: 908
Register before May 30: $78
Register after May 30: $85

Register 2 or more: $72 each
Plus a $25 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.



Multi-Purpose Leather Roll

 

Whether you are a chef, an artist, or just someone with a zillion cords, cables and adapters, you’ve likely seen those expensive leather “rolls” in catalogs for your tools and equipment. The pockets are perfectly sized for your items, and they all roll up safely inside a soft, sturdy leather wrap.

In this one day class you will design and create your own personal leather roll, made from soft, supple leather, to store your brushes, knives, technology, or anything you want to keep safe and organized. You will hand cut, stitch and decorate your leather and learn leatherworking skills.

Students will carry away their own personalized leather roll and the ability to make other leather projects at home. A resource list of where to find leather, tools and equipment will also be provided. No prior leatherwork experience necessary, but some sewing, making or crafting experience is helpful.

Please be sure to wear comfortable clothing and closed toe shoes.

Sat., March 16
9:00 am - 1:00 pm
Room: 1520 - Click HERE for campus map.
Register before Jan. 28: $98
Register after Jan. 28: $105

Register two or more: $95 each
Plus a $50 materials fee paid at registration

register online


Terry McInerney, MSW, is the artist/ owner of Nuala, a local leather accessory business. She has been designing and selling leather goods for over seven years  in Santa Cruz, and has been working in a school environment for 6 years. She loves to share the unique craft of leatherwork with others. To learn more about Terry’s leatherwork, please go to https://www.youtube.com/watch?v=3b2CYYGfC0s


Soups and Savory Scones

soup

 

Learn the basics of soup making while working with a bounty of Santa Cruz grown vegetables! Join Chef Anne 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., 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!


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!


 

Sat., April 6 - NEW SESSION!
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   


Sun., May 5 - NEW SESSION!
1:00 - 4:00 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 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 bakeshop.

 

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 - CLASS FULL
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

 

Sat., May 4 - NEW SESSION!
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. 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!


Farm to Table to Garden - Eating With the Seasons

Learn about “farm to table” concepts, and gain hands-on culinary skills, as you prepare delicious food sourced from local, organic farms and gardens. Gain deeper insight into where food comes from and specifically about sources for locally grown food. We will cook together, learn about eating with the seasons and explore food as a means to wellness. We will save seeds and prepare nourishing dishes using locally sourced, in-season fruits, vegetables, and other ingredients. Learn to make unleavened flat bread, milling flour from wheat seeds, and prepare delicious dips, spreads, soup and salad using regionally sourced ingredients.

We will begin with a short walk to the Saturday Farmer’s Market at Cabrillo College. As cooks, consumers, and stewards of our local environment, we will explore the abundance of options and reconnect to this place we call home. The remainder of the weekend will be spent in the Culinary Arts classroom and kitchen preparing delicious food using fresh local ingredients. You will go home with knowledge of regional food sources, delicious recipes, the skills to prepare meals at home, and to plant the seeds you saved throughout this inspiring workshop.

Students ages 16 and older are welcome, minors must be accompanied by an adult.

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

Sat. & Sun., August 24 & 25 - NEW DATES!
10:00 am - 1:00 pm
Room: 908
Fee: $138
Register 2 or more: $ 128 each
Plus a $45 materials fee payable at class 

register online   

 

Melody Overstreet is a Master Gardener of California and certified California Naturalist through California Native Plant Society and UCSC's Arboretum. She developed a rooftop garden featuring edible, medicinal, and dye plants. Her work has been featured in publications such as Seed Broadcast, Inverness Almanac, and Chinquapin Quarterly. She was instrumental in initiating Santa Monica College’s Organic Learning Garden. To learn more about Melody go to www.melodyoverstreet.com.

Sean Adams is a Culinary Arts and Hospitality Management student at Cabrillo College with a lifelong passion for food, community and local produce. He is currently the teen instructor at Teen Kitchen Project, inspiring the next generation of chefs and foodies.

 


Plant-Based Cooking For Busy People

no sweat

 

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! Learn ways to not only simplify your meal planning but also to 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
  • Perform basic batch cooking to save you time, money, and worries about what’s for dinner
  • 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.

COMING SOON!
6:00 - 8:00 pm
Room: HW1119, inside of the Stroke and Disabilities Center

Register before Jan. 28: $100
Register after Jan. 28: $120
Plus a $20 materials fee is payable at registration.

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

register online

Susan Lavelle & Jan Shaw - see bios below



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”

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

Click HERE for Kickstart Your Health student information

6 Tue., April 2 - May 7
6:00 - 8:00 pm
Room: HW1119, inside of the Stroke and Disabilities Center
Register before March 25: $180
Register after March 25: $195
Plus a material fees of $40 payable to instructor in class

register online

 

Susan Lavelle - see bio below

 


Eat More, Weigh Less: Principles of Calorie Density with Plant-Based Foods

 

 

Many of us have tried “diets” that ask you to count calories or restrict portions. These approaches aren’t sustainable because they leave you feeling deprived, hungry, and wanting more. Calorie Density is simply a measurement of a food’s calorie content relative to its weight or volume. Most whole plant foods have a naturally low calorie density yet they’re also rich in nutrients, making these foods ideal for maintaining a healthy weight. Research shows that we all eat about the same total weight of food per day, so when we choose foods with a low calorie density, we can eat more and thus feel full and satisfied while simultaneously reducing overall caloric intake. For example, for the same amount of calories in a mere 1/4 cup of raisins you could eat 2 whole cups of scrumptious grapes - now which do you think would be more filling? Once we understand the principles of Calorie Density we can better grasp how some foods better nourish and satiate our bodies which then helps us make better food choices, plan healthier meals, and establish a lifelong habit of healthy eating.

Join us to find out more about this simple, common-sense approach to healthy weight loss. We’ll talk about common “triggers” that can knock you off track and look at strategies for curbing unhealthy food cravings. You’ll take home a number of recipes to help you get started, and even get to taste a few sample dishes in class. We’ll also recommend a variety of resources to provide ongoing support as you make these healthy lifestyle changes.

Wed., March 6
6:00 - 8:00 pm
Room: HW1119, inside of the Stroke and Disabilities Center

Register before Jan. 28: $45
Register after Jan. 28: $50
Plus a $15 materials fee is payable at registration.

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

register onlineNew class icon

Susan Lavelle - see bio below

 


Let’s Cook Vegan Appetizers

 

 

There is nothing like a delicious appetizer to start off your festivities, whether it’s a family get-together, an elegant dinner party, or a casual game night with your friends. Join us as we explore a wide-range of creative vegan appetizers with fresh, savory, and seasonal flavors and nostalgic textures. From easy no-fuss starters like gazpacho shooters, dips, and pâtés to fresh spring rolls to more sophisticated fare like spinach ricotta puff pastry, ceviche, and caviar, we’ll show you how to wow even the most skeptical palate. We will discuss how to best complement and pair your starters with your setting and meal, as well as seasonality, ease of preparation, and planning for groups of all sizes.

In class we will demonstrate how to prepare 5 appetizers as well as present a variety of others for you to sample. You’ll leave class with scores of new ideas, recipes and the know-how to recreate these scrumptious appetizers at home.

Thu., April 18
6:00 - 8:00 pm
Room: HW1119, inside of the Stroke and Disabilities Center

Register before March 25: $40
Register after March 25: $45
Plus a $10 materials fee is payable at registration.

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

register onlineNew class icon

Susan Lavelle & Jan Shaw - see bios below

 


Let’s Make Vegan Cheese

 

 

Want to learn how to make non-dairy cheeses that really scratch that cheesy itch? In this introductory vegan cheese-making class we’ll show you how to make your favorite cheese recipes that you thought were no longer possible with your healthy lifestyle. We’ll show you how to make a velvety cheese sauce to dribble over nachos, a creamy ricotta to stuff in your pasta shells, an addictive parmesan topping to go on everything, crowd-pleasing cheese appetizers and a rich gooey fondue, as well as a simple yet impressive cultured cheese. As we demonstrate these recipes, you’ll be introduced to some ingredients that may be new to you, such as aquafaba, miso, agar-agar, rejuvelac, and others we use to create the right texture and tang. Although we’ll be using a variety of nuts and seeds in our recipes, we’ll also explore vegan cheeses that use other ingredients.

Thu., May 9
6:00 - 8:00 pm
Room: HW1119, inside of the Stroke and Disabilities Center

Register before March 25: $50
Register after March 25: $55
Plus a $20 materials fee is payable at registration.

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

register onlineNew class icon

Susan Lavelle is a Family Nurse Practitioner, a PCRM Food for Life Instructor and graduate from the Rouxbe Plant-based Culinary School.  She has been passionately promoting, cooking, and eating healthy plant-based meals for more than a decade because it’s good for health, the animals and the planet.

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.




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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