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Are you the next Iron Chef?

There are tons of television shows about cooking and baking competitions. Cooking professionally requires skill, creativity, and the ability to work under pressure. What you see on those shows are chefs pushing those qualities to the limit. They are able to create works of art despite the strict limitations of the contest.

The key to their success is how they manage their team. Strong leadership, cooperation, and communication are what win those competitions, not the food. The menu is nothing without proper execution. The kitchen staff have to work together smoothly for it to work. Under the chef’s leadership, each person acts as a critical part of a well oiled machine.

Restaurants don’t sell food. They sell a dining experience. Patrons pay for service and atmosphere just as much as what is on the menu. Again, every member of the staff plays an important role in making that experience the best it can be.

Learn to use creativity, leadership, and a love of food to turn your ideas into great dining experiences.

What you will do in this class

Participate in a simulated hotel workplace, and be given the responsibilities and tasks that are performed daily by hotel employees and management. Create, plan, cost, and execute menus, caterings, special events and run the class like a functioning kitchen, restaurant, cafeteria or food service establishment. Put your skills to the test in Statewide and National level competitions.

Skills you will learn

Cutting and chopping techniques, cooking and baking fundamentals, menu preparation, costing, event planning.

Tools you will use

Kitchen knives and utensils, food grinders and processors, small mixers, oven, grill, salamander broiler.

Major Units of Study

Safety & Sanitation
Culinary Fundamentals
Culinary Math
Baking & Pastry
Nutrition
Menu Development
Garde Manger
Breakfast Cookery
Meat, Poultry and Seafood Identification & Fabrication

Graphic Design Capstone Projects

The students in Graphic Design class worked on their Capstone project this year, and the result was cereal boxes. Alex Crouch worked on two cereal boxes, which are Dino Bites and Cinnawebs. MacKenzie Coleman worked on Cosmo Crunch. Sylvia Strakal worked on Munster...
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What Do You Want To Be When You Grow Up?

On Friday, March 24th six students from the James Rumsey Technical Institute set up shop at Mill Creek Intermediate to participate in the school’s career day. Here, they talked about the institute, their classes, and where their careers are headed. Mill Creek’s...
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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...
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Court is Now in Session

Earlier this past February, the Criminal Justice class here at JRTI had mock court trials to teach the students what it would be like in a real life scenario of a court trial. The case was called "The People vs Price" and was based on a trial where Arson was the crime...
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Early Childhood Learns about the Signs of Child Abuse

On March 8th, 2017, a guest speaker showed up at James Rumsey to teach the Early Childhood Education students about child abuse and signs of child abuse. A few students asked her questions about the signs of child abuse and about Child Protective Services, while also...
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Congratulations to the Vex Robotics Teams!

Congratulations to the James Rumsey Technical Institute Vex robotics teams for making it into state competition. The state tournament begins March 11th., at Fairmont, State University. The two teams from J.R.T.I., Hufflepuff and Gryffindor, will be competing against...
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Civics Projects

On Friday March, 3rd Mrs.Christmans Honors civics classes had presented their projects. Their projects were all different and a few were really amazing but it had to do with certain events in history, after they had finished their projects they had to set them up in...
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Open House for the Second Tiny Home

On Monday, February 27, JRTI held an Open House for the second tiny home project. This is the second house built by students in the high school Carpentry class and wired by students in the high school Electrical Technician class. Mr. Lantz, The Carpentry instructor,...
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Web and Game Development Fundraiser

JRTI's Web and Game Development are selling Country Meat Beef Sticks to fund their class expenses. To order visit https://www.ciw.jamesrumsey.net or Room A8, across from the main office
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How to prepare lobster

Chef Coble taught the ProStart students how to butcher lobster, He went through the steps of how to take the lobster apart. The first thing he did was take a knife and kill the lobster. The next thing his did was remove the claws. After removing the claws he removed...
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CHECK OUT OUR RELATED 
Adult Programs
Culinary Arts

I have been able to obtain a good grasp of the industry learning everything from baking cakes to braising meats.  I have been able to experiment with foods new to me and of different cultures.  ProStart gives an important work-based experience of the industry. Lee-Ann Frye

class of 2016

Example Job Titles

Research Chef
Executive Chef
Food & Beverage Director
Beverage Manager
Dietitian
Executive Steward
Catering Manager
Food Stylist
Food Photographer
Banquet Manager

Related College Programs

Culinary Arts
JRTI, Martinsburg, WV

Baking and Pastry
Culinary Institute of America, Hyde Park, NY

Food Service Management
Pierpont CTC, Fairmont, WV

Food & Beverage Management
Johnson & Wales, Providence, RI

Hospitality and Tourism Management
Virginia Tech, Blacksburg, VA

Contact the instructor, Chef Stephen Brown

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