Office Hours
Classes
Bio
Info

Monday

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

Tuesday

  • 4:00 PM - 5:00 PM B. Robert Burdo Culinary Arts Center 5020 Santa Rosa Campus

Friday

  • 8:30 AM - 9:00 AM B. Robert Burdo Culinary Arts Center 5020 Santa Rosa Campus

Fall 2019

Section 0525 of CUL253.6
Professional Cooking Basics -- : Aug 19 - Oct 15 2019
The above section will not meet on 9/3.

Section 0527 of CUL252.14
Fundamentals of Garde Manger -- : Oct 21 - Dec 16 2019

Section 1831 of CUL275.67
Mexican Cuisine: Yucatan -- : Oct 16 - Dec 11 2019
The above section will not meet on 11/27.

Summer 2019

Section 8464 of CUL275.2
French Cuisine: Paris -- : Jun 18 - Aug 06 2019

Section 8765 of CUL250
Sanitation and Safety -- : Jun 17 - Aug 05 2019

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

Section 7026 of CUL250
Sanitation and Safety -- : Mar 29 - May 17 2019
The above section has a mandatory orientation for new students on 3/29 from 11am-12:30pm in room 5020.

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