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Culinary Classes


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., September 24 - October 29
6:00 - 8:00 pm
Room: HW1119, inside of the Stroke and Disabilities Center
Register before Sept. 10: $195
Register after Sept. 10: $210
Plus: Material fee of $40 payable to instructor in class

register online

 

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.



Holistic Nutrition to Build Your Personal Health

food groups

Have you ever wondered about how to make “healthy” cooking oil choices, how many carbohydrates to eat, how much protein you need, or which supplements may be helpful for you to take? Have you ever wondered what exactly “holistic nutrition” really means? This class will help answer your questions from the perspective of your biochemical individuality and learn what is best for you in the world of holistic nutrition.

We will discuss macronutrients and the role of carbohydrates, fats & proteins in the diet, and help students understand what's important to know about fats & oils. We will explore the effects of blood sugar balance, and will provide the “how, when, & where” information about safe detox.

Students will leave with the tools needed to create a diet balanced for their individual and particular needs to help them thrive and keep their brain sharp in all phases of life.

5 Thu., Sept. 20 - Oct. 18
6:30 – 8:00 pm
Room: 410
Register before Sept. 10: $98
Register after Sept. 10: $105
Plus a $5 materials fee paid at registration

 

register online

 

Ramona Richard, M.S., received her degree in Health & Nutrition Education, and has over 20 years of experience in wellness and health care. She is a consultant with the Way of Life, and a nutritional therapy practitioner with Radiance, a nutrition consulting company.




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 Chef Anne's award winning Tomato Basil Galette. Each student makes and takes home a fruit and a savory galette.
 
Class is appropriate for students 15 years and up. Please wear close-toed shoes, long pants, an apron, and hair tied back or under a hat.

 

Sat., September 8
12:00 - 3:00 pm
Room: 908
Fee: $70
Plus a $20 materials fee payable at class 

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

register online   


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




Autumn Apple Pies

 

Come celebrate our immense array of locally grown apples with Chef Anne in the Cabrillo bake-shop.  We will start with an apple tasting then move into the bake-shop where everyone bakes and takes home an entire Classic Apple Pie topped with buttery streusel as well as a handful of jam pies in this fruit-filled pie workshop.
 
Class is appropriate for students 15 years and up. Please wear close-toe shoes, long pants, an apron, and hair tied back or under a hat.

 

Sat., September 22 - CLASS CANCELLED
12:00 - 3:00 pm
Room: 908
Register before Sept. 10: $70
Register after Sept. 10: $80

Plus a $25 materials fee payable at class 

Please wear closed-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!




Soups and Savory Scones

soup

 

Learn the basics of soup making while working with a bounty of Santa Cruz grown vegetables! Some of the soups we will prepare are: Kabocha Squash, Leek and Potato, Garden Fresh Tomato, Cream of Broccoli, and Italian Sausage. Everyone will also make Herb and Cheese Scones. No need to make lunch on this day!

 

Sat., Oct. 20 - CLASS FULL (see below for new sessions)
11:00 am - 2:00 pm
Room: 908
Register before Sept. 10: $70
Register after Sept. 10: $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   

 

Soups and Savory Scones

soup

 

Learn the basics of soup making while working with a bounty of Santa Cruz grown vegetables! Join Chef Ann in the Cabrillo Bakeshop to prepare Butternut Squash Soup, Leek and Potato, Black Bean Soup, Wintertime Tomato and Cream of Broccoli. Everyone will also make Herb and Cheese Scones. No need to make lunch on this day!

 

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

Plus a $15 materials fee payable at class 

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

register online   



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

Plus a $15 materials fee payable at class 

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

register online   


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




Thanksgiving Cooking - a la Vegan Style

 

Thanksgiving is about expressing gratitude for all that we have by sharing a festive meal with loved ones. In that spirit, why not start a new tradition with a holiday meal that nourishes not only our bodies but also our hearts and souls?  In this class Jan and Susan show you how to prepare flavorful holiday dishes that are not only good for you and your family, but also good for the planet and the creatures that share the earth with us.

We will create a plant-based holiday meal from start to finish. Explore healthy substitutes for traditional dishes, as well as yummy appetizers and desserts to round out your holiday table. Come with an appetite and open mind. We will fill you with ideas and recipes and you’ll sample delicious options. Our feathered friends are spared as you learn to expand your scope of plant-based cooking for your holiday fare, whether you are the host or the guest bearing a dish to share.

 

Mon., November 5
6:00 - 9:00 pm
Room: HW1119, inside of the Stroke and Disabilities Center
Register before Sept. 10: $70
Register after Sept. 10: $80

Plus a $20 materials fee payable at class 

register online   


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.




Thanksgiving Desserts

 

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

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

Class is appropriate for students 15 years and up. Please wear close-toed shoes, long pants, an apron, and hair tied back or under a hat.

 

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

Plus a $20 materials fee payable at class 

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

register online


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




Miso Making Workshop

 

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

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

Appropriate for students 15 years and up.

 

Sat., November 3 - CLASS FULL
1:00 - 4:00 pm
Room: 1520
Register before Sept. 10: $70
Register after Sept 10: $80

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

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

register online   



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

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

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

register online   



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




Bee Sweet! Treats and Crafts with Beeswax and Honey

honey and

 

Come spend a cozy Sunday in the Cabrillo bakeshop with local beekeeper/educator Emily Bondor and Chef Anne to make beeswax food wrap, honey-lavender biscotti, and immunity tincture- all from locally sourced bee products!

Beeswax food wrap is cloth coated with beeswax that is used in place of plastic wrap or Ziplocs, and is biodegradable and environmentally friendly. It is malleable and slightly sticky, so it wraps around just about anything, and is reusable for about a year with proper care. Students will make beeswax food wrap with pure beeswax from Emily’s hives, and will also create a healing tincture by combining propolis, local honey, lemon juice and apple cider vinegar to make a spray for sore throats. With Chef Anne’s guidance students will also learn how easy it is to make twice-baked Italian cookies. Our honey-lavender biscotti will be made with Emily’s beautiful honey, and students will leave with the recipe to share this delicious treat with family and friends.

Everyone will make and take home a piece of beeswax food wrap, a dozen biscotti, and a small bottle of immunity tincture. Preserve food, combat winter ailments, and enjoy delicious baked goods, all with wonderful bee-products!

 

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

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

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

register online


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

Emily Bondor is a bay area Beekeeper and Educator. Her expertise is in promoting responsible honeybee genetics and breeding queens from locally adapted genetic stock. She works in Napa Valley managing bee-hives and is currently pursuing Master Beekeeping Classes through the Honeybee Lab at UC Davis.




Holiday Confections~Candy Making!

 

Learn to create beautiful and tasty candies for your friends and family in this festive class. We will prepare and take home Almond Brittle, Marshmallow Crème Fudge, and Cinnamon Caramels.
 
Class is appropriate for students 15 years and up. Please wear close-toed shoes, long pants, an apron, and hair tied back or under a hat.

Register Early! These delicious workshops fill fast!

 

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

Plus a $25 materials fee payable at class 

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

register online



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

Plus a $25 materials fee payable at class 

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

register online


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




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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