April Hall
​Cafe Manager

Experience: 15 years in education at CRTC; active in Skills USA:  National Education Team member and judge; prepared many students for state and national competitions 40 years in the hospitality industry, including restaurants of various styles and food service facilities
Education/Credentials: 
Received training at Culinary Institute of America, Johnson and Wales University, NE Culinary Institute: Teaching Certification; NRAEF-certified Servsafe Instructor
Other Interests: 
golf, cooking, skiing, beach time


Email: bmcintosh@sau8.org

Robert McIntosh
​Instructor

Culinary Arts & Pastry Arts

STUDENTS LEARN>>
Catering & Banquet Service, Cooking/Baking, Dining Room Guest Services, Food Safety & Sanitation, Operating Professional Equipment
CAREER OPPORTUNITIES>>
Baker, Caterer, Chef, Dietician, Food Service Director, Prep Cook, Restaurant Manager/Owner, Short-Order Cook
COLLEGE ALIGNMENT>>
LRCC: LCUL1460 Bakery Production* 
LRCC: LHOS2160 Catering
LRCC: LCUL1510 Culinary Fundamentals*
LRCC: LCUL1520 Sanitation*
CERTIFICATIONS>>
ProStart from National Restaurant Association, ServSafe from National Restaurant Association Education Foundation
RECENT DATA:
in 2014/15 100% of students earned their ServSafe Certification.

Students enrolled in 31 dual enrollment college courses in 2014/15.

PARALLEL EXPECTATIONS>>
SUGGESTED PREREQUISITE COURSES: Algebra, Business Math
SUGGESTED SIMULTANEOUS COURSES: Chemistry, Technical Writing
CAREER HIGH VALUE SOFT SKILLS & ABILITIES: Proper Hygiene (defined by Board of Health), Professional Appearance, Physically Fit to Stand for Hours at a Time, Fine Motor Skills

In our Culinary Arts program you will:
  • Work side-by-side preparing dishes with professional chefs to produce the finest quality restaurant food.
  • Develop menus, produce savory meals and serve customers in our Crimson Cafe.
  • Design cakes and pastries from scratch.​
  • Expand your abilities using our professional equipment and cookware.
  • Establish the skills, work habits and confidence to succeed in the most respected local and national culinary post-secondary schools through ourProStart certified program.
  • Feel the pride and enjoyment of becoming a professional chef, one of the most widely respected and creative professions in the world.


Experience: 5 years with CRTC. 28 Years in the hospitality industry in various restaurants, hotels, and bakeries. 
Education/Credentials:
Associate's degree in Culinary Arts, Associate's in Baking & Pastry, Bachelor's degree in Food Service Management from Johnson & Wales University, 11 years in education at Lakes Region Community College as baking & pastry instructor, active in Skills USA baking competition as co-chair and judge, Owner of Patrils restaurant and bakery for 7 years.
Other Interests: hiking, family, movies, reading

Email: ahall@sau8.org