Current Students

Below you will find  links to our individual courses.  Follow these links for specific course information.
Course descriptions
JRTI Culinary
  • Home
  • Adult Culinary Arts
    • Prospective Students
    • Enrolled Student Resources >
      • JRTI Symbaloo Page
    • Curriculum
  • ProStart
    • COA Checklists
    • COA Website
  • Culinary Competitions
  • Calendar & Event Request
  • Business Partners
  • Fundraising
  • Instructional Videos

Culinary Arts
​Foundations 1

you will be exposed  to the basic foundations required for all Professional Culinarians.
  • ​Introduction to Gastronomy
  • Culinary Mathematics
  • Safety and Sanitation in the Foodservice Industry
  • Portfolio Development

Culinary Foundations 1

 is designed to expose students to the cooking principles and skills needed to be successful as a Professional Cook.
  • Product & Equipment Knowledge
  • Stocks, Soups, & Sauces
  • Meat, Poultry, & Seafood
  • Cooking Techniques
  • ​Breakfast & Lunch Cookery

Restaurant Management Foundations 2

we will explore the supervisory foundations to become successful managers in our industry.
  • Supervisory & Management Skills
  • Dining Room & Beverage Services
  • Culinary Nutrition
  • Menu Development
  • ​Culinary Internship

Culinary Foundations 2

the practice and refining of basic culinary principles as well as advanced culinary techniques.
  • Baking & Pastry Foundations
  • Garde Manger & Charcuterie
  • Banquet Cookery
  • Cuisines of the World
  • Contemporary a la carte Cooking
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  • Home
  • Adult Culinary Arts
    • Prospective Students
    • Enrolled Student Resources >
      • JRTI Symbaloo Page
    • Curriculum
  • ProStart
    • COA Checklists
    • COA Website
  • Culinary Competitions
  • Calendar & Event Request
  • Business Partners
  • Fundraising
  • Instructional Videos