Dietary Management Certificate

Program Code:

DMC

Degree:

Certificate

HRM and CUL courses are offered at QCC at the Worcester Senior Center.
This program may be completed face-to-face; selected courses may also be available online.
Students may be required to travel to alternate locations to complete laboratory requirements in HRM courses.

Connections:

Credits from this certificate can be applied to the following associate degree(s):

Hospitality and Recreation Management - Foodservice Management Option

Hospitality and Recreation Management - Hospitality Management Option

Program Contact Email:

hrm@qcc.mass.edu

Additional Information

Goals

Program Goals:

The QCC Dietary Management Certificate program includes academic coursework and 150 hours of practical field experience that prepares students for entry-level foodservice managerial positions in schools, hospitals, long-term care facilities, assistive living centers, and correctional facilities, as well as for certification and/or continuing education. The QCC Dietary Management Certificate is approved by the Association of Nutrition & Foodservice Professionals (ANFP). Students are eligible for the ANFP Pre-Professional membership; graduates of the program are eligible to apply for the Certified Dietary Manager (CDM) Credentialing Exam under the ANFP Pathway I, administered by the Certifying Board for Dietary Managers (CBDM) and ANFP Professional membership.

Student Learning Outcomes:

Upon completion of the program, graduates will be able to:

Manage and evaluate functional systems in dietary foodservice operations.
Integrate human, financial, and equipment resources into foodservice operations.
Demonstrate professional ethics and work effectiveness within a team.
Manage and evaluate interpersonal relationships.
Plan and prepare a menu that is nutritionally sound.

Note: Students completing the pathways (education plus experience) are eligible to apply for the Certified Dietary Manager (CDM) Credentialing Exam under Pathway I, administered by the Certifying Board for Dietary Managers (CBDM).

Classes

Curriculum:

Course Title	Course #	Semester Offered	Credits	Prerequisites
Semester 1 Apply and get accepted to this program (Program Code: DMC). Register for and successfully complete all courses to graduate in two semesters. Meet with Program Coordinator to discuss pathway to ANFP certification and to plan supervised field experience. Meet with Career Services to discuss the co-op process and leads for co-op placements. Contact Career Services to complete all requirements of CPS 298 (required prior to registration for HRM 299). See www.QCC.edu/career-services. Meet with Academic Advisor to discuss associate degree (Program Code: HRFO, HRHO); or create an account on the QCC job board to search for internships, co-ops and jobs. Complete HRM 112 (4 credits); or complete CUL 113 (2 credits) and CUL 114 (2 credits).
Pre Cooperative Education Seminar	CPS 298	F/S	0
Basic Foods: Mise En Place	HRM 110	F/S	3
Basic Foods: Garde-Manager & Saucier OR	HRM 112	F/S	4	Coreq: HRM 110
Introduction to Vegetables, Fruits & Grains AND	CUL 113			Coreq: HRM 110 or HRM 115
Introduction to Dairy, Salads & Sandwiches	CUL 114			Coreq: HRM 110 or HRM 115
Sanitation Certification	HRM 115	F/S/SU	1
Food and Beverage Cost Control	HRM 131	F/S	3
Contract Foodservice Management	HRM 215	F/S	3	Coreq: HRM 110 or HRM 115
		Total	14
Semester 2 Schedule exam prep course; meet with Program Coordinator to schedule exam. Apply to associate degree (Program Code: HRFO, HRHO); or if seeking employment, meet with Career Services for career readiness preparation and to learn more about QCC’s job board. Complete HRM 111 (4 credits); or complete CUL 111 (2 credits) and CUL 112 (2 credits). Complete HRM 298 (2 credits); or complete HRM 299 (2 credits). Submit an Intent to Graduate Form, located on The Q.
Basic Foods: Basic Boucher & Patissier OR	HRM 111	F/S	4	Coreq: HRM 110
Introduction to Meats AND	CUL 111			Coreq: HRM 110 or HRM 115
Introduction to Poultry & Seafood	CUL 112			Coreq: HRM 110 or HRM 115
Nutrition for Dietary and Foodservice Professionals	HRM 217	F/S	3	Coreq: CUL 111 or CUL 112 or CUL 113 or CUL 114 or HRM 110
Hospitality Law and Ethics	HRM 221	F/S	3
Management in the Hospitality Industry	HRM 235	S	3
Hotel/Restaurant Management Cooperative Education Practicum OR	HRM 298	F/S/SU	2	Approval of Program Coordinator
Cooperative Work Experience	HRM 299	F/S/SU	2	CPS 298, Approval of Program Coordinator
		Total	15
Total Credits Required:			29

Elective Information

Cost & Requirements

Program Admissions Requirements:

Students should note that some first semester courses carry minimum prerequisites. Refer to the program grid.

High School Diploma or GED/HiSET.

Admissions Process:

Admissions inquiries should be directed to admissions [at] qcc.mass.edu. Prospective students may apply to the program of their choice by following the enrollment steps at www.QCC.edu/enrollment-steps.

Technical Performance Standards:

See the Technical Performance Standards page. (Note: Not all programs have technical performance standards).

Credit for Prior Learning:

Credit for Prior Learning (CPL) allows students to use skills they already have towards a college degree or certificate. Work, life, volunteer and military experience may be translated into credit, allowing students to take fewer classes and earn their degree faster. CPL eliminates redundancies for students who have already earned credentials or mastered skills required for their program of study. Email experience [at] qcc.mass.edu for more information and eligibility.

CORI, SORI, Fingerprinting & Drug Testing:

Criminal Offender Record Information (CORI) and Sex Offender Registry Information (SORI) checks may be required for all Dietary Management students. Fingerprinting and drug testing are not required.

Additional Cost:

See the Program Fees page.

Students who successfully complete HRM 111 and HRM 112 may sit for the National Restaurant Association Cooking Certificate. Additional fees may be assessed for this examination.

Additional Information:

Students completing the pathways (education plus experience) are eligible to take the Certified Dietary Manager (CDM) Credentialing Exam under Pathway I, administered by the Certifying Board for Dietary Managers (CBDM). For more information, visit www.cbdmonline.org.
This program includes 150 hours of field experience coordinated by a registered dietitian; of the 150 hours, 25 hours are spent directly working with a dietitian and 25 hours are spent directly working with a CDM, DTR, or RD.

Career

Career Outlook:

Please consult the Massachusetts Career Information System at https://masscis.intocareers.org/ or the Occupational Outlook Handbook at www.bls.gov/ooh/ for specific occupational information. The CIP code for this program is 19.0599.

Transfer Articulations & Opportunities:

Prospective students may learn more about transfer articulation agreements at www.QCC.edu/agreements. More information regarding transfer opportunities is available at www.QCC.edu/transfer.

Career Exploration:

Students can take an online Career Assessment through Career Coach to determine their strengths, then browse through occupations compatible with their interests and assessment results. To access the online assessment and for more information about particular careers and related academic programs at QCC, visit www.QCC.edu/career-assessment.

The actual median salary and position may vary depending on the employee’s educational level and years of experience

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Apply for Admission Request Information

Contact QCC Admissions at 508.854.4262 for more information.

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