Sequence of Courses

Pathway	Course ID	Course Title	Level	Credit
Restaurant and Event Management-Culinary Arts and Management	7605	Career & Life Planning	Level 1: Introductory	0.5
Restaurant and Event Management-Culinary Arts and Management	6720	Business Essentials	Level 1: Introductory	0.5
Restaurant and Event Management-Culinary Arts and Management	7675	Introduction to Family & Consumer Sciences	Level 1: Introductory	0.5
Restaurant and Event Management-Culinary Arts and Management	6732	Culinary Essentials	Level 2: Technical	0.5
Restaurant and Event Management-Culinary Arts and Management	7991, 7992	Food Science	Level 2: Technical	1
Restaurant and Event Management-Culinary Arts and Management	7823	Nutrition and Wellness	Level 2: Technical	0.5
Restaurant and Event Management-Culinary Arts and Management	6727, 6728	Culinary Arts 1	Level 2: Technical	1
Restaurant and Event Management-Culinary Arts and Management	6731	Culinary Arts 2	Level 2: Technical	0.5
Restaurant and Event Management-Culinary Arts and Management	6729	Baking & Pastry 1	Level 2: Technical	0.5
Restaurant and Event Management-Culinary Arts and Management	6730	Baking & Pastry 2	Level 2: Technical	0.5
Restaurant and Event Management-Culinary Arts and Management	6725, 6726	Culinary Applications	Level 3: Application	1
Restaurant and Event Management-Culinary Arts and Management	7633	Community Connections	Level 3: Application	0.5
Restaurant and Event Management-Culinary Arts and Management	7609	Career Connections	Level 3: Application	0.5

Courses offered may vary between schools.  To be considered a CTE Completer in the pathway, students must complete 3.0 credits within the course sequence, achieve 80% or greater competency on the course standards or industry proficiency exam, and graduate high school in four years.  At least 2.0 of the required 3.0 required credits must be a combination of technical and application level courses.