Spring 2022

Section 4435 of CUL256
Restaurant Dining Room Service -- : Feb 24 - Apr 08 2022

Section 4437 of CUL256
Restaurant Dining Room Service -- : Apr 14 - May 20 2022

Section 4445 of CUL256.12
Restaurant Wine Service -- : Feb 23 - Apr 06 2022

Section 4468 of CUL256.12
Restaurant Wine Service -- : Apr 13 - May 18 2022

Section 4588 of CUL256.10
Restaurant Operations -- : Feb 22 - Feb 28 2022

Section 4868 of CUL256.3
Introduction to Front House Operations -- : Apr 04 - May 23 2022

Section 6611 of CUL255.2
Careers in the Food and Beverage Industry -- : Apr 05 - May 24 2022

Fall 2021

Section 0235 of CUL255.2
Careers in the Food and Beverage Industry -- : Oct 19 - Dec 07 2021

Section 0265 of CUL256.8
Beverage Management -- : Aug 16 - Oct 11 2021

Section 0266 of CUL256.9
Restaurant Wine Management -- : Oct 18 - Dec 06 2021

Summer 2021

Section 8176 of CUL250.1
Culinary Arts Survey -- : Jun 16 - Aug 04 2021

Section 8461 of CUL255.2
Careers in the Food and Beverage Industry -- : Jun 15 - Aug 03 2021

No office hours

Betsy Fischer calls herself the “non-chef” in the Culinary Arts department, happily working side by side with her chef/instructor colleagues. She gives students the opportunity to experience “the other side of the line,” teaching in the Front House Operations and Restaurant Management certificate programs. Her thirty year career includes restaurant management and consulting, wine education, career coaching, and managing non-profit food and wine trade associations.

In addition to her teaching duties, Betsy manages the SRJC Culinary Career Center, connecting students and graduates with employers in the food, wine and tourism industries. She has been teaching in SRJC's Culinary Arts Department as an adjunct instructor since 2001 and as full time faculty since January 2012.

Honors and Awards

2009 Outstanding Contributions by Adjunct Faculty
2009 Volunteer of the Year, Council on Aging/Meals on Wheels
2009 Sonoma County Volunteer of the Year