Restaurant and Event Management
The Restaurant and Event Management pathway prepares students with the skills needed to plan, manage, and operate food service establishments and special events. Learners gain hands-on experience working in a commercial kitchen, developing expertise in food safety, customer service, event planning, and business operations essential for success in the hospitality industry.
For additional information, please review this CTE Career Cluster on KSDE's website.
| COURSE | GRADES | PREREQUISITE | LEVEL |
|---|---|---|---|
| Business Essentials | 9 - 10 | None | Introductory |
| Career & Life Planning | 9 - 10 | None | Introductory |
| Culinary Essentials | 9 - 11 | None | Technical |
| Nutrition & Dietetics | 9 - 12 | None | Technical |
| Culinary Arts I | 10 - 12 | Culinary Essentials with a “C” or higher | Technical |
| Culinary Arts II | 10 - 12 | Culinary Arts I with a “C” or higher | Technical |
| Baking & Pastry I | 10 - 12 | Technical | |
| Baking & Pastry II | 10 - 12 | Baking and Pastry I with a "C" or higher | Technical |
| Workplace Experience - Culinary | 11 - 12 | Culinary Arts II or Baking & Pastry II; qualifies as a PSA | Application |
*Students can earn college credit for this course starting in grade 10