Full-Time Adult Classes
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.
CA Foundations 1
- Product & Equipment Knowledge
- Stocks, Soups, and Sauces
- Meat, Poultry, & Seafood Identification & Fabrication
- introduction to Gastronomy
- Culinary Mathematics
- Safety and Sanitation in the Food Service Industry
CA Foundations 2
- Cooking Techniques
- Breakfast & Lunch Cookery
- Cost Control & Food Purchasing
- Portfolio Development
CA Foundations 3
- Baking and Pastry Foundations
- Contemporary á la carte Cooking
- Culinary Nutrition
- Menu Development
CA Foundations 4
- Garde Manger & Charcuterie
- Banquet Cookery
- Supervisory & Management Skills
- Dining Room & Beverage Service
CA Foundations 5
Culinary Internship & Practicum
- Culinary practical
Courses of Study
9161A Culinary Arts 1
9162A Culinary Arts 2
9163A Culinary Arts 3
9164A Culinary Arts 4
9165A Culinary Arts 5
9166A Culinary Arts 6
9167A Culinary Arts 7
9168A Culinary Arts 8
9169A Culinary Arts 9
9011A Work-Based Integration & Transition
How much will this class cost?
JRTI is a public school. That means that our adult prep programs are very affordable.
|Culinary Arts||First Semester||Second Semester||Approximate Total|
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.
Opportunities in the Field
Food and Beverage Manager
Contact the Instructor
Chef Lonnie Coble
Click here to donate to this program.
If you are interested in having our Culinary Arts department provide catering services for an event, please fill out the questionnaire below and someone will get back to you for more details.
|ACFEF AC Required Program Outcomes (previous two years)|
|ACFEF Accredited Program Name||Culinary Arts||URL Web Address to Program Data||https://www.jamesrumsey.com/academics/adult-programs/culinary-arts/|
|Class of 2019||Class of 2020|
|Graduation Rate (%)||Job Placement Rate (%)||ACF Certification Rate (%)||Graduates eligible for Certification after 1 year work experience||Graduation Rate (%)||Job Placement Rate (%)||ACF Certification Rate (%)||Graduates eligible for Certification after 1 year work experience|
|100%||29% (Due to Covid-19)||0%||100%||100%||20% (Due to Covid-19)||0%||80%|