Hospitality

Culinary Arts I

Provides students with a foundational understanding of the food service industry and opportunities to build technical skills in food preparation and service. Students examine basic rules of kitchen safety and sanitation, of purchasing and receiving, and of fundamental nutrition. The curriculum incorporates math and science in culinary applications. Contextual instruction and student participation in co-curricular career and technical student organization (CTSO) activities will develop leadership, interpersonal, and career skills. High-quality work-based learning (HQWBL) will provide experiential learning opportunities related to students' career goals and/or interests, integrated with instruction, and performed in partnership with local businesses and organizations.

Culinary Arts II

Students continue to acquire a comprehensive knowledge of the food service industry while refining their technical skills. Students apply kitchen safety and sanitation, nutritional principles, and advanced food-preparation techniques. Students complete work-based learning in venues such as the a la carte kitchen, the dining room, and catered functions. Contextual instruction and student participation in co-curricular career and technical student organization (CTSO) activities will develop leadership, interpersonal, and career skills. High-quality work-based learning (HQWBL) will provide experiential learning opportunities related to students' career goals and/or interests, integrated with instruction, and performed in partnership with local businesses and organizations.

Bakery & Pastry Specialization

This Culinary Arts Specialization course provides students with skills and knowledge to pursue careers in the bakery industry. In a hands-on environment, students prepare a variety of confections, apply nutritional principles, plan menus, use business and mathematics skills, select and maintain food service equipment, and adhere to safety and sanitation standards in the bakeshop. The curriculum continues to place a strong emphasis on science and mathematics knowledge and skills, critical thinking, practical problem-solving, and entrepreneurial opportunities within the field of culinary art

Restaurant Operation Specialization 

This Culinary Arts Specialization course provides students with skills and knowledge to pursue careers in the restaurant industry. In a hands-on environment, students practice restaurant service, plan and prepare menus, apply nutritional principles, use business and mathematics skills, select and maintain food service equipment, and adhere to safety and sanitation standards. The curriculum continues to place a strong emphasis on science and mathematics knowledge and skills, critical thinking, practical problem-solving, and entrepreneurial opportunities within the field of culinary arts.

All courses include contextual instruction and student participation in co-curricular career and technical student organization (CTSO) activities will develop leadership, interpersonal, and career skills. High-quality work-based learning (HQWBL) will provide experiential learning opportunities related to students' career goals and/or interests, integrated with instruction, and performed in partnership with local businesses and organizations.

Teacher: L. Winston-Mayo

Class: Culinary I/II & Baking and Pastry Teacher

Years of Experience: 26

Ms. Winston-Mayo has been teaching Culinary Arts at RTC since 2001. She is passionate about the craft and strives to create an engaging and supportive learning environment for all students.

She received her degree B.S. in Hotel & Restaurant Institutional Management from Virginia State University and her M.S. in Vocational Technical Education from Virginia State University.  She holds the following certifications/accreditations/licenses: ServSafe Instructor Proctor; ProStart Instructor/Proctor I/II;  American Culinary Federation Accreditation Lead;  RPS Teacher of the Year Top Ten Finalist 2019; Certified Culinary Essentials Instructor Johnson & Wales University; Bus Driver CDL and wrote the blueprint for the  Richmond Technical Center Bistro.

In addition to teaching, Ms. Winston-Mayo is involved in the RTC Beautification Committee, Senior Leadership Team, Department Chair for FACS (Family Consumer Sciences), and  FCCLA  Family Career and Community Leaders of America  Lead Advisor, Chair of the Staff Wellness.  She believes in the importance of students doing their best. She teaches ServSafe Classes  and  Teen Social Graces classes in the community, 

Ms. Winston-Mayo is dedicated to preparing students for their future careers. She integrates real-world skills into the curriculum, focusing on sanitation and safety, teamwork, and organization mise en place. She also emphasizes the importance of being an entrepreneur in helping students understand various career paths.

Teacher: Chef S Geoffrey Monts

Class: Culinary Arts 1 & 2; Baking & Pastry Specialization;

Restaurant Operations 

Years of Experience: 12

Chef S. Geoffrey Monts is a passionate and dedicated Culinary Arts Instructor at Richmond Technical Center (RTC). With over 12 years of teaching experience in ProStart, Chef Monts has spent a decade serving as a ProStart proctor and educator. His commitment to excellence is reflected in his students’ outstanding achievements, including maintaining a 100% passing rate on ProStart Certificate of Achievement Examinations Levels 1 & 2 for four consecutive semesters, impacting over 30 students.

Chef Monts’ teaching philosophy emphasizes the value of teamwork and dreaming big, guided by themes such as TEAM and Dare to Dream. He integrates hands-on kitchen labs with engaging classroom activities to maintain student engagement while preparing them for success in the culinary industry. He also leads The Bistro at 2015, a student-run School-Based Enterprise (SBE) that offers practical experience in creating and serving casual and quick-service menu items.

Chef S. Geoffrey Monts is dedicated to preparing students for their future careers. He integrates real-world skills into the curriculum, focusing on communication, teamwork, problem-solving, and financial literacy. He emphasizes the importance of career exploration and provides opportunities for students to engage in internships and connect with local businesses and organizations. Through these efforts, Chef Monts helps students gain a deeper understanding of various career paths and equips them with the tools needed for success.

In addition to teaching, Chef Monts inspires innovation through projects such as NASA HUNCH, where students focus on food innovation. He also develops lessons that teach students essential industry practices, such as recipe creation, costing, and yield analysis. His classroom discipline philosophy, based on the concept of FAMILY, fosters meaningful relationships between students, parents, and the instructor.

Chef Monts’ contributions to culinary education have been recognized through several accolades, including the ProStart Teacher of the Year award. His achievement of a 100% student passing rate on ProStart Certification exams for four semesters stands as a testament to his dedication and instructional excellence. Adding to his list of accomplishments, Chef Monts won the Chicken Fabrication Contest during the 2024 VATFACS Conference, a fun skills challenge with his colleagues. Beyond the classroom, Chef Monts organizes college and employer visits to support students’ post-secondary goals and career readiness.