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 |
| Nutrition and Wellness | 9 - 12 | None | Technical |
| Culinary and Baking Essentials | 9 - 11 | None | Technical |
| Culinary Arts I* | 10 - 12 | Culinary & Baking Essentials with a “C” or higher | Technical |
| Culinary Arts II* | 11 - 12 | Culinary Arts I with a “C” or higher | Technical |
| Baking and Pastry II* | 11 - 12 | Culinary Arts II with a “C” or higher | Technical |
| Culinary Applications | 11 - 12 | At least 2 credits within Restaurant and Event Management Pathway | Application |
| Workplace Experience - Culinary | 12 | At least 2 credits within Restaurant and Event Management Pathway | Application |
*Students can earn college credit for this course starting in grade 10
Optional Courses in the Restaurant and Event Management Pathway
| COURSE | GRADES | PREREQUISITE | LEVEL |
|---|---|---|---|
| Applied Business Development | 11 - 12 | At least 2 credits within Restaurant and Event Management Pathway | Application |
| Community Connections | 11 - 12 | At least 2 credits within Restaurant and Event Management Pathway | Application |
| Career Connections | 11 - 12 | At least 2 credits within Restaurant and Event Management Pathway | Application |