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Hospitality Management

Hospitality Management I

Note: This class is held at Franklin High School 

In this introductory course, students gain practical, hands-on knowledge and skills within a relevant and industry-driven curriculum. This course not only covers the basics of food preparation and food safety, but also crucial food service concepts such as customer relations, cost accounting, controlling food costs, and marketing. Students will participate in the operation of the Patriot Inn restaurant, housed at Franklin High School, which will mimic the same table service skills found in the food service industry.

Prerequisite: none

icon of chef's hat

Hospitality Management 2

Prerequisite: Successful completion of Hospitality Management 1
or instructor permission.

In this second-year course, students will expand on their food service and marketing skills, while also learning how to prepare menus and create new foods. Instruction is student-driven, as second-year students explore a certain cooking or baking skill.