CRC Hawk Talk Alumni Newsletter – February 2026

Michael Frigm, Professor of Culinary Arts Management at Cosumnes River College

Welcome to Culinary Arts Management at Cosumnes River College! We’re excited to be teaching in our newly renovated facility and continuing our commitment to making culinary education accessible and affordable.

Our program is one of the first fully Zero Textbook Cost (ZTC) programs at CRC. We eliminate lab fees and provide knife kits, uniforms, and ServSafe exams at no cost to students. We also offer department-funded scholarships to further support student success.

Through our partnership with the Business Department, students can earn a Restaurant and Food Service Entrepreneurship degree, combining culinary skills with essential business knowledge. Our collaboration with Sacramento City Unified School District Nutrition Services also gives students valuable high-volume production experience in their Central Kitchen.

We’re proud to offer hands-on training, strong industry partnerships, and meaningful pathways into the culinary field. We look forward to welcoming you to our kitchens!

CRC Culinary Students Serve Success!

When Ava Smith enrolled in the Culinary Arts Management program at Cosumnes River College, she followed the recommendation of a trusted high school FFA advisor. What she found was a hands-on program that challenged her, inspired her, and built her confidence in the kitchen.

In CRC’s newly renovated facility, Ava has taken part in live, restaurant-style service, worked in high-volume production through collaboration with Sacramento City Unified School District’s Central Kitchen, and completed replica restaurant labs that mirror real industry pace. She has strengthened her skills in recipe scaling, mise en place, teamwork, and customer service while simultaneously learning to trust her own instincts as a culinary professional.

Now in her final lab course, Ava says the experience feels bittersweet. The technical training and real-world preparation have positioned her to pursue ambitious next steps, including potentially applying to institutions such as the Culinary Institute of America or Le Cordon Bleu.

Above all, Ava credits the supportive chefs and classmates who pushed her to grow. As she prepares to complete the program, she leaves with industry-ready skills — and lasting memories from the kitchens at CRC.

Marlouie Jan Muyco enrolled in the Culinary Arts Management program at Cosumnes River College with a clear goal: to learn not just how to cook, but how to run a food business. After connecting with faculty and learning about the program’s blend of hands-on labs and business coursework, he knew he had found the right fit.

Through live kitchen labs and capstone courses designed to mirror real industry pace, Marlouie strengthened his skills in time management, teamwork, leadership, and kitchen operations. Coursework in cost control, menu planning, and food safety provided the confidence to step into professional kitchens without hesitation.

Marlouie's technical growth stands out as well. Once unsure how to break down a whole fish, he now fillets fish and butchers poultry with confidence — a milestone that reflects how far he has come!

As he completes his final lab course, Marlouie will miss the community most. The shared challenges, long lab hours, and supportive classmates and professors made the journey meaningful — and prepared him for what comes next in the culinary industry.

At Cosumnes River College, the Culinary Arts Management program is where passion meets purpose — just ask student Berk Akbeg.

Drawn to the energy of a busy kitchen, Berk says the rush of service is “one of the best feelings.” He describes his experience in three words: fun, informative, and flavorful!

Now in his final lab course, Berk reflects on how much he has grown. Entering the program with little kitchen experience, he was initially afraid of failing. “You might fail,” he says, “but that’s how you learn.” Through hands-on restaurant and catering simulations, he developed knife skills, cooking techniques, time management, and confidence.

One of his biggest takeaways has been teamwork. “You can be really good at what you do, but if you can’t work as a team, the kitchen won’t function properly.” As his skills grew, so did his leadership — mentoring new classmates so they feel supported.

While he’ll miss the friendships and daily learning, Berk leaves prepared for the fast-paced culinary industry — and grateful for the kitchen family he found at CRC.

Dinner and A Show: Anna in the Tropics

Enjoy a special behind-the-scenes evening at the final dress rehearsal of Anna in the Tropics, produced by CRC’s Theatre Department. The experience includes a delicious dining service prepared and served by our Culinary Arts Management students, showcasing their creativity and professional skills. This unique event celebrates the power of experiential learning and collaboration across disciplines in an intimate campus setting.

We are pleased to feature wine generously donated by McConnell Estates Winery, enhancing the Dinner and a Show experience.

Tickets are sold out - thank you for your support!

Hawks Score in the Classroom

During the Fall 2025 semester, our student-athletes posted a 3.401 cumulative GPA, the highest semester GPA in program history. This achievement also marks our 12th consecutive semester with a cumulative GPA above 3.0. Even more impressively, every rostered team finished the semester with an overall team GPA of 3.0 or higher.

On behalf of CRC Athletics and our student-athletes, thank you for your ongoing partnership and belief in what they can achieve. For more details, see the full press release.

CRC Basketball Coach Interviewed on KCRA as Part of Black History Month

CRC Basketball Coach Jonathan James was recently featured as a local leader shaping the next generation. KCRA 3 interviewed Coach James who talked about using basketball as more than a sport - he’s using it as a bridge to education, opportunity and purpose.

Take Me to the Story

CRC Film and Media Studies Professor Produces Film

Congratulations to Film and Media Studies Professor Patti McCarthy whose film, Carlos Through The Tall Grass, became an official selection in the Sacramento International Film Festival and was be screened as the Cine Latio Feature at the Sophia Theatre (new B Street) over the weekend.

Patti produced the film which is a heartwarming family comedy about a smart Latino high school student, Carlos, who is having a hard time deciding whether to go to college or stay home and help out his quirky family and friends who rely on him.

The best part is that a few of her CRC students were involved as part of the crew on the film where they gained invaluable experience in the industry working beside a professional crew.

Way to go, Patti!