The Culinary Arts Center at RCBC is a 19,000 square foot, regional landmark in the heart of historic Mount Holly. Our culinary students leave RCBC prepared to take their place in the rapidly growing food service industry, as well as be eligible for seamless transfer to other four-year college or universities. Prepare for this in-demand field in our state-of-the-art facility.
We invite you to tour the Culinary Arts Center, enjoy a meal at our Student-Run Restaurant Vaulted Cuisine or enroll in a degree program.
Contact Us
The Culinary Arts Center at RCBC
Mount Holly Campus
21 Mill Street
Mount Holly, NJ 08060
(856) 222-9311, ext. 4426
Culinary Arts Program
Chef William Tillinghast
Interim Director Culinary
Tour the Facility
Enjoy a virtual look at our entire culinary facility including classroom space, meeting rooms and our student-run restaurant. Contact us for questions about the program.
Inaya-Shakeira N. Odd sharpens her skills and her dreams through RCBC’s culinary program
Rowan College at Burlington County student Inaya-Shakeira N. Odd was homeschooled from fourth grade until graduation. During this time, she became passionate about all things culinary, sitting in front of the TV watching cooking shows and hanging out in the kitchen watching her mother bake.
Program Pod Culinary Podcast
We sit down with RCBC Culinary student, Destiny Maldonado, RCBC Director of Culinary Technology and Hospitality, Chef Desmond Keefe, and Director of Economic Growth of Developmental and Regional Planning for the Burlington County Bridge Commission. Gain insight into everything RCBC's Culinary program has to offer including teaming up with the county, local farmers and other partners to create the first ever farm to table dinner event benefit.
Student-Run Restaurant | Vaulted Cuisine
Vaulted Cuisine is now accepting reservations! For just $25 per person, enjoy a fine dining experience crafted by our students. For an extra special experience, you can sit at the Chef’s Table for $40!
Reservations are required and can be made up to 30 days in advance.
We are closed for the summer, but we look forward to seeing you in the fall!
Appetizers/Starters:
Cream of Mushroom Soup
Italian Wedding Soup
Zucchini Fritters with a hearty marinara
Salad:
Watermelon with Feta cheese
served on a bed of mixed greens, with a honey vinaigrette
Entree/Main Course selections:
Braised short ribs served a tangy Demi-Glace sauce, with saffron risotto and sauteed asparagus
Coq au Vin, seared chicken served in a red wine sauce, with oven roasted potatoes & broccoli
Fruit de Mer, scallops, shrimp, squid and white fish served on a bed of Linguine with a flavorful tomato consommé
Butternut Squash Gnocchi served with a creamy pesto sauce
Desserts:
Chocolate Brooke
Pumpkin Cheesecake
Chocolate Lava Cake