Spring 2021

Section 4553 of CUL250.1
Culinary Arts Survey -- : Jan 20 - Mar 10 2021

Section 4556 of CUL250.1
Culinary Arts Survey -- : Mar 31 - May 19 2021

Section 4588 of CUL256.10
Restaurant Operations -- : Jan 25 - Mar 09 2021

Section 4868 of CUL256.3
Introduction to Front House Operations -- : Apr 05 - May 24 2021

Section 6611 of CUL255.2
Careers in the Food and Beverage Industry -- : Mar 30 - May 18 2021

Fall 2020

Section 0235 of CUL255.2
Careers in the Food and Beverage Industry -- : Oct 14 - Dec 09 2020

Section 0265 of CUL256.8
Beverage Management -- : Aug 17 - Oct 12 2020

Section 0266 of CUL256.9
Restaurant Wine Management -- : Oct 19 - Dec 07 2020

Summer 2020

Section 8176 of CUL250.1
Culinary Arts Survey -- : Jun 15 - Aug 03 2020

Section 8461 of CUL250.2
Careers in the Food and Beverage Industry -- : Jun 17 - Aug 05 2020

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