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Our Faculty

Personalized instruction is designed to provide for creativity and comprehension, as well as strategies for success. The primary relationship is between instructor and student, and to this end full time, credentialed faculty from several disciplines teach core curriculum, and are ably assisted by instructors and guest lecturers representing vital sectors of the allied hospitality industries.

An excellent faculty to student ratio insures that each student will receive personalized attention and guidance. Each curricular student is assigned a faculty advisor who will facilitate the student's entry into and progress through the curriculum, as well as provide career planning and placement guidance. All faculty maintain office hours and they readily avail themselves for tutoring, scheduling and special needs of each student.


David J. Barrish, M.P.A., CHA   Director
Master of Public Administration; Leadership, Virginia Commonwealth University; Bachelor of Science; Restaurant Management, The Ohio State University

Eric Breckoff, MBA
Master of Business Administration; Organization and Management, Johnson & Wales University; Bachelor of Science; Food Service Management, Johnson & Wales University; Associate in Applied Science; Culinary Arts, Johnson & Wales University
Steve Fixman
Bachelor of Arts; Political Science & History, Boston College
Lindsey Harmer, RD
Bachelor of Science; Nutritional Sciences, Pennsylvania State University

John King
Bachelor of Science; Food Service Management, Johnson & Wales University; Associate in Applied Science; Culinary Arts, Johnson & Wales University; Associate in Applied Science; International Pastry Arts, Johnson & Wales University

Jan LaPierre
Bachelor of Science; Business Administration, University of Richmond

John Maxwell, CCE, CEC
Bachelor of Science; Interdisciplinary Studies, Culinary Education, Virginia Commonwealth University

Grace Miller, RD
Bachelor of Science; Dietetics and Hospitality Management, Ohio University

Lana Petfield
Bachelor of Science; Food Service Entrepreneurship, Johnson & Wales University; Associate in Applied Science; Baking and Pastry Arts, Johnson & Wales University
Mark Reres
Associate in Occupational Studies; Culinary Arts, The Culinary Institute of America
Lyndel R. Schuster, RD
Master of Science; Food and Nutrition and Long Term Care, Ohio University; Bachelor of Science; Hospitality Management and Business Administration, Ohio University
Jerri L. Zacko, RD
Bachelor of Science; Dietetics, Bowling Green State University



An excellent faculty to student ratio insures that each student will receive personalized attention and guidance. Typically, no more than 18 students are scheduled in lab classes. Lecture and distance learning classes generally range between 18 and 35 students. Each curricular student is assigned a faculty advisor who will facilitate the student's entry into and progress through the curriculum, as well as provide career planning and placement guidance. All faculty maintain office hours and they readily avail themselves for tutoring, scheduling and special needs of each student.



J. Sargeant Reynolds Community College
School of Culinary Arts, Tourism & Hospitality
Downtown Campus | 700 E. Jackson Street | Richmond, Virginia 23219
voice: 804.523.5069 | facsimile: 804.786.5465 |
hospitality@reynolds.edu
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