Fall 2020

Section 1039 of CUL251B
Culinary Fundamentals 2 -- : Oct 20 - Dec 15 2020
In addition to the weekly online lecture, 9 hours of lab time is required. Lab time to be completed at student's residence.

Section 1831 of CUL275.67
Mexican Cuisine: Yucatan -- : Oct 26 - Nov 22 2020
In addition to the weekly online lecture, 5 hours lab time is required. Lab time to be completed at student's residence.

Section 2112 of CUL250
Sanitation and Safety -- : Aug 19 - Oct 07 2020

Section 3026 of CUL250.1
Culinary Arts Survey -- : Aug 19 - Oct 07 2020

Summer 2020

Section 8175 of CUL250
Sanitation and Safety -- : Jun 15 - Aug 03 2020

Section 8464 of CUL275.2
French Cuisine: Paris -- : Jun 17 - Jul 12 2020
In addition to the weekly online lecture, 5 hours of lab time is required. Lab time to be completed at student's residence.

Spring 2020

Section 4560 of CUL253.6
Professional Cooking Basics -- : Jan 13 - Mar 23 2020

Section 4562 of CUL252.14
Fundamentals of Garde Manger -- : Mar 27 - May 15 2020

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.
                                                                --Careme