This affordable and convenient program includes both classroom education 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. It is approved by the Association of Nutrition & Foodservice Professionals® (ANFP®); students are eligible for the ANFP Pre-Professional membership; graduates are eligible to apply for the Certified Dietary Manager®, Certified Food Protection Professional® (CDM®, CFPP®) Credentialing Exam® under Pathway I administered by the Certifying Board of Dietary Managers® (CBDM®). Graduates who pass the CDM, CFPP Credentialing Exam are eligible for ANFP Professional membership.

Program Overview

What Will You Learn?

Certificate

You will learn how to plan and prepare a menu that is nutritionally sound while demonstrating professional ethics and work effectiveness within a team. You will be able to evaluate functional systems and integrate human, financial, and equipment resources into foodservice operations.

Cost

In-State Tuition: $223/credit

Out-of-State / International Tuition: $429/credit

Some programs have additional program fees

Timeline

2 Semesters

29 credits

Learn Online

  • This program may be completed less than 50% online.

Requirements

  • High School Diploma or GED/HiSET.

Locations

  • 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 and field experience requirements in HRM courses.

Curriculum

Food Preparation

Semester 1

This semester will focus on hospitality, culinary arts, sanitation and basic food preparation.

Hospitality and Ethics

Semester 2

This semester will cover more advanced culinary arts, meat preparation, and hotel and restaurant management.

See the full curriculum

Connections

The following program(s) have connections that can be completed alongside or applied to this program:

Hotel staff members at a reception desk in a hotel
Associate in Science

Hospitality and Recreation Management - Hospitality Management Option

The goal of the Hospitality and Recreation Management program is to integrate business academics in an entrepreneurial, experiential setting, providing graduates of the Hospitality and Recreation Management - Hospitality Management Option the confidence, knowledge, and skills to successfully advance the area’s Hospitality and Recreation Industry.
QCC cafeteria staff in the kitchen
Associate in Science

Hospitality and Recreation Management - Foodservice Management Option

The goal of the Hospitality and Recreation Management program is to integrate business academics in an entrepreneurial, experiential setting, providing graduates of the Hospitality and Recreation Management - Foodservice Management Option the confidence, knowledge, and skills to successfully advance the area’s Hospitality and Recreation Industry.

Career Stats

Have more questions?

We're here to help! Reach out to the following for support.

508.853.2300

In-State Tuition: $223/credit

Out-of-State / International Tuition: $429/credit

Some programs have additional program fees

More Info
Course TitleCourse #Semester OfferedCreditsPrerequisites

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 SeminarCPS 298F/S0 
Basic Foods: Mise En PlaceHRM 110F/S3 
Basic Foods: Garde-Manager & Saucier ORHRM 112F/S4Coreq: HRM 110
Introduction to Vegetables, Fruits & Grains ANDCUL 113Coreq: HRM 110 or HRM 115
Introduction to Dairy, Salads & SandwichesCUL 114
Sanitation CertificationHRM 115F/S/SU1 
Food and Beverage Cost ControlHRM 131F/S3 
Contract Foodservice ManagementHRM 215F/S3Coreq: HRM 110 or HRM 115
  Total14 

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 ORHRM 111F/S4Coreq: HRM 110
Introduction to Meats ANDCUL 111Coreq: HRM 110 or HRM 115
Introduction to Poultry & SeafoodCUL 112
Nutrition for Dietary and Foodservice ProfessionalsHRM 217F/S3Coreq: CUL 111 or CUL 112 or CUL 113 or CUL 114 or HRM 110
Hospitality Law and EthicsHRM 221F/S3 
Management in the Hospitality IndustryHRM 235S3 
Hotel/Restaurant Management Cooperative Education Practicum ORHRM 298F/S/SU2Approval of Program Coordinator
Cooperative Work ExperienceHRM 299CPS 298, Approval of Program Coordinator
  Total15 
Total Credits Required:  29 

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).

Admissions Process:

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

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.

CORI, SORI, Finger Printing & 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.

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@qcc.mass.edu for more information and eligibility.

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 52.0904.

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.

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.