Full-Time Adult Classes

11-Month Program
30 Hours of Training Per Week

The Culinary Arts program teaches the skills necessary to operate a successful food service business. The program incorporates the NRAEF ServSafe Manager curriculum to train students to arrange and run a kitchen in a way that ensures food is prepared, stored and reheated safely, and all federal and state regulations are adhered to. Students take the National Restaurant Association ServSafe® examination for certification.

Learn how the purchasing cycle of a restaurant works, from product and vendor selection to filling orders. Analyze the flow of goods, forecast sales, and control labor and food costs to improve the profitability of a foodservice establishment. Learn what it takes to uphold the professional standards of performance for dining room personnel, including order taking and guest relations.

Of course, the kitchen is the heart of the industry. You will learn fundamental cooking theories and techniques including knife skills, soups, stocks, sauces, glazes, baked goods and pastries, moist heat and dry heat cooking techniques. No meal is complete without beverages. Learn about styles of wine, cocktails, and beers, as well as non-alcoholic beverages from around the world. You will also learn the theory and practice of matching beverages with food, tastings, and organizing beverage service.

Throughout the program, you will develop an online portfolio to showcase your achievements and abilities.

Opportunities in the Field

Prep Cook
Guest Services
Line Cook
Culinary Leader
Kitchen Manager
Sous Chef
Executive Chef
Food and Beverage Manager

Get the ACF advantage.

To get the job you want, you need to prove you’re more qualified than the competition. Successful completers of the Culinary Arts program are eligible to test for ACF Certification. This certification shows that you have the knowledge and skills to be valuable in this industry.


Restaurant Management Foundations I

  • Introduction to Gastronomy
  • Culinary Mathematics
  • Safety and Sanitation in the Food service Industry
  • Cost Control & Food Purchasing
  • Portfolio Development

Culinary Foundations I

  • Product & Equipment Knowledge
  • Stocks, Soups, and Sauces
  • Meat, Poultry, & Seafood Identification & Fabrication
  • Cooking Techniques
  • Breakfast & Lunch Cookery

Restaurant Management Foundations II

  • Supervisory & Management Skills
  • Dining Room & Beverage Service
  • Culinary Nutrition
  • Menu Development
  • Internship

Culinary Foundations II

  • Baking and Pastry Foundations
  • Garde Manger & Charcuterie
  • Banquet Cookery
  • Cuisines of the World
  • Contemporary á la carte Cooking

Admission Criteria

Check out the video.

Click here to donate to this program.

Mastering the Art of Soup

The Adult Culinary Class, taught by Chef Coble, was preparing for their first soup practical on September 29, 2017.  They created many soups, such as bisques, smoked chicken, vegetable beef. The adult students were making the soups for the teachers at James Rumsey....

New Generation of Aspiring Nurses

On Friday, September 1, the latest generation of JRTI’s longest-running program, was on site today; the Practical Nursing students were extremely engaged in mannequin exercises. The Practical Nursing course is equipped with mannequins program to replicate certain...

Massage Therapy

The Massage Therapy teacher Todd Adams, was teaching various chair massage techniques. Massage therapists treat clients by using touch to manipulate the muscles and other soft tissues of the body. With their touch, therapists relieve pain, help heal injuries, improve...

JRTI Awarded Humanitarian Award

On Monday, March 20th representatives from the James Rumsey Technical Institute attended a conference in Arlington, VA to accept the Don Myers Humanitarian Award. This past Monday, Kathy Morgan (Vice Principal), Micheal Pheasant (Maintenance), and students Sam Willett...

Keep on Truckin’

Do you want to take up a career in truck driving? Do you want to travel countrywide to see what America has to offer everywhere while behind the wheel of an eighteen wheeler? If you answered yes to either of these questions, you’ll need a bit of training won’t you?...

Prepping Food For Teacher of The Year

The Culinary class was preparing food for the event Teacher of The Year. The students were cooking omits, mixing the ingredients for pumpkin bread, chopping green peppers and mushrooms, etc. one student was cooling some tomatoes. another student was putting some...

Prostart and Culinary Cooking Thanksgiving Dinner For Lunch

Prostart and Culinary making thanksgiving Dinner for everyone. It was a busy day for the students. They were making all sorts of food like Turkey, Green Bean Casserole, Cranberry sauce, mash potatoes, and stuffing. One second year student was straining the grease from...

Cutting Pig’s Feet

The Surgical Tech. class bought pigs feet so they can learn how to cut the skin very precisely how to use a bovia. They decided to cut open pigs feet to learn how to cut around the joints (also where would they get human feet?). They also injected water and saline...

Tired of Old Tires

Ms. Williams class was working on changing tires on trucks and doing maintenance on the part where the tires go on to. On September 21st., Ms. Williams’ class was tasked with changing and maintaining tires from several trucks. During the class, a truck was brought in...

ElectroMechanical Starts Off Hands On

The Electromechanical course at James Rumsey Technical Institute kicks off the school year with hands-on exercises. Not but a month into the course, students begin to learn and apply the kinds of skills that will be helpful in a real-world workplace. This is a great...
  1. Interview by Culinary Arts Coordinator/Chef/Instructor
  2. Pre-admission test
  3. High school diploma or GED
  4. Health – must be able to lift up to (approximately) 50 pounds, bend, and spend up to six hours daily
    standing on concrete floors.

Tuition is paid on a semester basis. There are 2 semesters.

Refund Policy
There is no refund for the registration fee. No refunds are issued after the 10th day of class. No refund is given for textbooks or tools.

Student Financial Aid
Vocational Rehabilitation, Workforce Development Board, TAA,
VA Rehab., and Pell Grant. Contact Coordinator of Student Services for information

Career Placement Services

The instructor provides tools on interviewing skills, resume writing. A full time Job Placement Coordinator provides assistance with job leads and placement. An articulation agreement is available with Blue Ridge Community and Technical College.

Contact the instructor, Chef Stephen Brown

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