Office Hours
Classes
Bio
Info

Monday

  • 10:00 AM - 10:30 AM B. Robert Burdo Culinary Arts Center 5021 Santa Rosa Campus
  • 1:30 PM - 2:00 PM B. Robert Burdo Culinary Arts Center 5020 Santa Rosa Campus

Tuesday

  • 1:30 PM - 2:00 PM B. Robert Burdo Culinary Arts Center 5020 Santa Rosa Campus
  • 5:00 PM - 5:30 PM B. Robert Burdo Culinary Arts Center 5021 Santa Rosa Campus

Spring 2019

Section 4549 of CUL250
Sanitation and Safety -- : Jan 18 - Mar 15 2019
The above section has a mandatory orientation for new students on 1/14 from 8-9:30pm in room 4929, Cafe Dining Room.

Section 4553 of CUL250.1
Culinary Arts Survey -- : Jan 18 - Mar 15 2019

Section 4562 of CUL252.14
Fundamentals of Garde Manger -- : Apr 01 - May 20 2019

Section 4710 of CUL275.80
Northwestern Italian Cuisines -- : Mar 26 - Apr 16 2019

Fall 2018

Section 0525 of CUL253.6
Professional Cooking Basics -- : Aug 20 - Oct 16 2018

Section 0527 of CUL252.14
Fundamentals of Garde Manger -- : Oct 22 - Dec 17 2018

Section 1831 of CUL275.3
French Cuisine: Burgundy -- : Oct 23 - Dec 11 2018

Summer 2018

Section 8765 of CUL250
Sanitation and Safety -- : Jun 18 - Aug 06 2018

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