Spring 2022

Section 4490 of CUL275.67
Mexican Cuisine: Yucatan -- : Jan 26 - Mar 16 2022

Section 5251 of CUL251B
Culinary Fundamentals 2 -- : Apr 04 - May 24 2022

Section 5739 of CUL250
Sanitation and Safety -- : Mar 30 - May 18 2022

Fall 2021

Section 1005 of CUL250
Sanitation and Safety -- : Aug 16 - Oct 11 2021

Section 1132 of CUL251B
Culinary Fundamentals 2 -- : Oct 18 - Dec 14 2021
No class on 11/22 & 11/23.

Section 1153 of CUL256.11
Wine and Food Pairing -- : Aug 17 - Oct 05 2021

Section 3026 of CUL250.1
Culinary Arts Survey -- : Aug 18 - Oct 06 2021

Summer 2021

Section 8175 of CUL250
Sanitation and Safety -- : Jun 14 - Aug 09 2021

Section 8220 of CUL256.11
Wine and Food Pairing -- : Jun 16 - Jun 16 2021
The above section meets face-to-face on 6/16, 6/30, 7/14 & 8/4. Balance of the class is held online.

No office hours

Award-winning chef Christine Piccin credits her dad with inspiring her to try just about anything, once, and her mom with teaching her how to make the perfect pie crust. The first thing she remembers learning how to cook was crêpes, which still show up regularly on the table at her house.

 Christine cooked in white tabletop establishments for ten years (Hotel la Rose, Madrona Manor, Mixx).  As a chef, Christine has paired food and wine for many Sonoma Country wineries, and has written for various food and travel magazines. A confessed fanatique of la cuisine française, Christine’s past articles for FRANCE magazine have allowed her to taste her way through Cognac and help make Comté cheese in the French countryside.

Christine holds a B.A. in French from Sonoma State University. She is a past president of the Sonoma County Culinary Guild, and a Harvest Fair Sweepstakes Award winner, a competition she now helps judge. Training student-chefs in the Culinary Arts program at SRJC since 2006, Christine also teaches Wine 70, and “Why We Love Paris,” a food and travel class.

Life expectancy would grow by leaps and bounds if green vegetables smelled as good as bacon. --Doug Larson

Advice to young chefs; young people who love your art;
have courage, perseverance, always hope,
be sure of yourself, of your talent and your probity
and all will be well.