Students with the Restaurant and Event Management Pathway will gain valuable skills in  planning, selecting, purchasing, preparing and serving quality food products, as well as basic nutrition, and safety and sanitation procedures.

Students will begin in Culinary Essentials by learning basic cooking skills such as knife skills and heat transfer methods. Students will then advance to Culinary One where they will learn how to cook many different protein sources and be introduced to the five mother sauces. In the capstone class, Culinary Applications, students will focus on gaining real world experiences by participating in the Cyclone Culinary Business. Other classes will be filled within the pathway in order to provide complementary content to the core pathway classes.

Do you want more information for this pathway? Email Ms. Paddock

In order to be named a pathway completer a student must earn three credits of CTE courses in the same state approved pathway earning an industry recognized, comprehensive certification or pass a third-party, end-of-pathway assessment.