Quinsigamond Community College’s Foodservice Management certificate program has received full approval from the Association of Nutrition & Foodservice Professionals (ANFP).
As only the second community college in Massachusetts to have earned this distinction, graduates of the program who are interested in pursuing the Certified Dietary Manager, Certified Food Protection Professional (CDM, CFPP) credential, will now be able to take the CDM, CFPP exam and expand their career options. Certificate programs without ANFP approval do not give students the opportunity to take this exam.
“The ANFP approval comes at a great time for our students due to new national regulations. We are very excited about receiving this approval, which will increase our students’ scope of career options,” said Pat Hutchinson, coordinator of QCC’s Hospitality & Recreation Management Program.
“QCC’s one year certificate program provides an affordable pathway to equip students with a credential that is now nationally recognized for long-term care settings,” said Chrissy Carroll, nutrition consultant for QCC’s Hospitality & Recreation Management Program.
The ANFP approval ensures that great careers start at QCC. “The Dietary Management program at QCC will provide opportunities for both Worcester Public Schools nutrition staff and students to enroll in new educational pathways. These applicable field experiences will increase skills in culinary, nutrition, and management and increase dual enrollment opportunities for Worcester Public School students,” said Superintendent of Worcester Public Schools, Maureen Binienda.
The Worcester Public Schools Child Nutrition Program currently serves over 30,000 meals throughout 60 sites each day, with an emphasis on seasonal ingredients, fresh preparation, and program expansion requiring a dynamic workforce with a variety of food and systems related skills.
QCC’s Dietary Management program teaches students 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, and plan and prepare a menu that is nutritionally sound. Students completing the pathways (education plus experience) will take the CDM credentialing exam through the ANFP.
National regulations made in 2016 by the Centers for Medicare & Medicaid Services (CMS) have changed the parameters for CDMs in long-term care facilities. A CDM, CFPP credential is now listed as the primary qualification for the Director of Food and Nutrition Services in long-term care (LTC) centers, in the absence of a full-time dietitian. This enables CDMs to hold positions that were formerly only held by dietitians. To date there are more than 15,000 long-term care facilities nationwide.