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PROGRAMS | PERSONAL SERVICES

CULINARY ARTS

This highly appealing and interesting area stresses the technology of preparing and serving attractive and nutritious foods. This course includes experiences in developing and managing a food service establishment. Also, the training provides a complete cycle of food service activities. Included within the scope of these activities are: gourmet and fine dining skills, fast food operations, customer service, menu planning, cost-controlling, and other important aspects of food service such as sanitation and hygiene. The food service and preparation area is one which has a host of employment opportunities, from food service helpers to restaurant management. It is a field of unlimited growth and creativity. Program graduates are in constant demand by local businesses. Many graduating students continue their education at culinary schools or colleges.

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.

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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
ACF - American Culinary Federation

Accreditations
ACF - American Culinary Federation

INSTRUCTOR

Justin PotteigerMr. 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
ServeSave Certification, Certified in Sanitation and Purchasing through Penn College of Technology

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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