Gain hands-on experience working alongside a professional chef while using state-of-the-art equipment found in both local and upscale restaurants. Prepare for diverse employment opportunities locally, abroad, and in exotic locations within the growing food and hospitality industry. Discover your artistic talents as you develop essential skills for a successful career in the culinary arts. Acquire the knowledge needed for post-secondary education or entry-level positions, and obtain valuable Business and Industry Certifications to enhance your credentials.
Instructor – Mr. Justin Potteiger
Biography
I am a 1992 graduate of Reading High School and the Food Management Chef program at Reading Muhlenberg Area Vocational-Technical School. I furthered my education at the Pennsylvania College of Technology, graduating from the Culinary Arts Program. With more than 20 years of experience in food services, I look forward to passing on my knowledge to the next generation of chefs.
Education
Graduate of the Culinary Arts Program, Penn College of Technology
Vocational I and II Certification, Temple University
Work Based Learning / Cooperative Education Coordinator Certification, Temple University
Certifications and Awards
Serv-Safe, National Restaurant Association
Certified Instructor and Proctor for Serv-Safe, National Restaurant Association
Certified in Purchasing, Penn College of Technology
Vocational I and II Certification, Temple University
Outstanding Senior of Culinary Arts at RMAVTS
Salute to Student Excellence Award
National Restaurant Association while attending Penn College
Work Experience
Caterer, Konopelski Katering
Program Manager of Food Services, Berks County Intermediate Unit
Food Services Manager, Professional Culinary Services
Adjunct Professor of Culinary Arts at RACC and Penn State Berks Campus
Hire Date: October 2008
ServSafe
NOCTI- National Occupational Competency Testing Institute Certification * Culinary Arts II – Cook
ACF CFC – Certified Fundamentals Cook
S/P2 – Culinary
