Hospitality Management 1 & 2

928 - Hospitality Management 1 (held at Franklin High School)
grade level: 11-12
1.0 credits/semester

Hospitality Management 1 is designed to provide the student with the essential knowledge and experiences in the food industry. The student will study basic food preparation and service in the following areas: Food Service Equipment Use and Care, The Recipe and Its Use, Food and Menu Terminology, Salads and Dressings, Measuring and Portion Control, Soup Terminology, Grill and Fryer Work, Cashier Training, Meats, Poultry, & Fish, Employability Skills (terms/grades/basic cuts), Busing Table Service/Waiter-Waitress, Sandwich Preparation, Baking Terminology, Computer Applications, Safety, Sanitation and Hygiene

The student will participate in the operation of the Patriot Inn restaurant and will apply the basic skills learned in the classroom. All students will be rotated through the various stations in the restaurant, which will follow as closely as possible the operation of the table service restaurants found in the food service industry.

Prerequisite: none

929 - Hospitality Management 2 (held at Franklin High School)
grade level: 12

1.0 credit/semester

This course is designed to provide students with advanced knowledge and experiences in the food industry. Specialized food preparation will be incorporated in the program. Restaurant management from a marketing and sales approach will also be included.

Two hour block: Franklin High School
Three hour block: Churchill High School and Stevenson High School

Prerequisite: Successful completion of competencies from 928 Hospitality Management 1

Ms. Bednarczyk
x 70437

Related Files