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
wtillinghast@rcbc.edu
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.
Fall Harvest Menu
Appetizers/Starters
New England Clam Chowder
Autumn Harvest Soup with grilled cheese croutons
Seared Cod Cakes, served with a Remoulade Sauce
Salad
Asian Salad
Mixture of Asian greens tossed in a Light Vinaigrette topped with Mandarin Oranges
and fried Lo Mein Noodles
Entrees/Main Course
Shepherd's Pie
A hardy mixture of beef, root vegetables in a brown sauce topped with mashed potatoes served in a casserole dish and baked until golden brown
Trout Meuniere
Pan seared trout with capers in a lemon garlic butter sauce, served with tomato basil rice and green beans almondine
Chicken Chasseur
Sauteed Chicken breast with a Hunter sauce, mushrooms, tomato concasse served with Duchess sweet potatoes and oven roasted vegetables
Penne Pasta All'Ortolana
Penne pasta lightly coated with a creamy vegetable sauce and sun-dried tomatoes
Desserts
Apple spiced bread pudding served with a warm whiskey sauce
Fruit of the Forest Cobbler
Marble Swirled Cheesecake