PROGRAMS | PERSONAL SERVICES
CULINARY ARTS
This highly appealing and interesting area focuses on the technology of preparing and serving attractive and nutritious foods while maintaining sanitary standards. This course includes experiences in developing and managing a food service establishment while also providing training in all aspects of food service. Included within the scope of these activities are, gourmet and fine dining skills, fast food operations, customer service, menu planning, and cost-controlling, while also stressing sanitation and safety standards. The Food and Hospitality industry is one which includes many employment opportunities, such as, Prep Cooks, Short Order Cooks, Private Chefs, Caterers, Institutional Cooks, Hotel and Restaurant Managers, Cafe Attendants, and many more options within this field. Culinary Arts has unlimited growth for creative individuals. Program graduates are in constant demand by local businesses, as our students have the opportunity to graduate with both Serv-Safe and ACF Certifications. Upon graduating, many students pursue continuing their education at a culinary arts school or college.
Recommended Scope and Sequence * This link will connect you to the scope and sequence which lists the recommended high school and postsecondary courses for students in this program of study. This information will be valuable when scheduling courses or investigating postsecondary options. It is recommended that students take the highest level academics possible in order to take full advantage of their program. These rigorous academics will provide a seamless transition into postsecondary education without remediation and provide a student with the general knowledge necessary for the industry.
Potential Earnings
Click here to access the O*Net website. Once online, click "Crosswalk Search" and go to Standard Occupational Classification (SOC) and enter either the below SOC code or job title in the search box and click "go", this will bring up the matching job titles. Click on the job title to view information about that job.
Job Titles
35-1012 First-Line Supervisors/Managers, Food Preparation and
Serving Workers
35-1011 Chefs and Head Cooks
35-2011 Cooks, Fast Food
35-2012 Cooks, Institution and Cafeteria
35-2013 Cooks, Private Households
35-2014 Cooks, Restaurant
35-2015 Cooks, Short Order
35-2019 Cooks, All Other
35-3021 Combined Food Preparation and Serving Workers,
Including Fast Food
35-3022 Counter Attendants, Cafeteria, Food Concession, and
Coffee Shop
35-9011 Dining Room and Cafeteria Attendants and Bartender
Helpers
35-9021 Dishwashers
Articulation Agreements
Pennsylvania College of Technology
Art Institute of Philadelphia
The Restaurant School at Walnut Hill College
Connecticut Culinary Institute
Student Certifications
ServSafe
NOCTI- National Occupational Competency Testing Institute Certification
* Commercial Foods
Certified Junior Culinarian
Accreditations
ACF - American Culinary Federation
INSTRUCTOR
Mr. Justin Potteiger
Biography
I graduated from RHS and am a former student of RMAVTS. I continued my education at Penn College of Technology and graduated from the Culinary Arts Program. My professional career has included work in various positions of the food service industry. My wife and I reside in the Muhlenberg community. During my free time I enjoy exercising, playing basketball, bowling, being outdoors and watching sports.
Date of hire: October 2008
Education
Culinary Arts Program, Penn College of Technology, Temple University Vocational Certification Program
Certifications
Certified in Sanitation and Purchasing through Penn College of Technology
Certified to teach and proctor ServSafe certification classes
Experience
Food Services Manager, Professional Culinary Services; Program Manager of Food services, BCIU
Interests
I enjoy being outdoors and traveling. I like to try new restaurants and different styles of food while keeping active by playing basketball, softball, bowling and physical fitness.
Awards
Outstanding Senior of Culinary Arts at RMAVTS, Salute to Student Excellence Award, National Restaurant Association while attending Penn College.
Message
Take every opportunity at RMCTC to become a better student and make the best of your time here as we are trying to make you ready to enter a very rewarding career in the food service industry. Students attending RMCTC not only graduate with the skills needed to excel in their trade but are also ready to enter post secondary education upon graduation.
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