Culinary Arts Certificate

The QCC Culinary Arts Certificate program is designed to provide a career step for graduates of QCC’s workforce culinary basics program by allowing graduates to enter directly into a culinary career, or to seamlessly continue toward an associate degree in Foodservice Management. This program will produce graduates with a clearly-defined personal set of ethics to support the burgeoning and innovative culinary industry of Central Massachusetts. Graduates will have the ability to incorporate local and sustainable practice or products into a foodservice operation.

Program Overview

What Will You Learn?

Certificate

You will learn how to perform in a commercial kitchen (equipment operation, knife skills, culinary vocabulary). Graduates will be able to utilize core knowledge of flavor profiles, staple ingredients, and basic food chemistry to Prepare food that is nutritionally and visually appealing. You will be able to identify, store, and prepare food inventory, bake classic and contemporary breads and pastries, and select and prepare foods that are appropriate for special diets.

Cost

In-State Tuition: $227/credit

Out-of-State / International Tuition: $433/credit

Some programs have additional program fees

Timeline

2 Semesters

27 credits

Ways to Take Classes

QCC offers several ways to take classes.

Requirements

High School Diploma or GED/HiSET.

Locations

HRM and CUL courses offered at QCC at the Worcester Senior Center.

Food Preparation

Semester 1

This semester will focus on culinary arts, hospitality & recreation management, and basic food preparation.

advanced hospitality

Semester 2

This semester will cover more advanced culinary arts, hospitality & recreation management, baking and other food types, 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:

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.

Have more questions?

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

508.853.2300

hrm@qcc.mass.edu

More Info

Curriculum

Course Title	Course #	Semester Offered	Credits	Prerequisites
Semester 1 Apply and get accepted to this program (Program Code: CAC). Apply for prior credit articulated from technical high school program. Register for and successfully complete all courses to graduate in two semesters. Meet with Academic Advisor to discuss associate degree (Program Code: HRFO); or create an account on the QCC job board to search for internships, co-ops and jobs. Complete HRM 111 (4 credits); or complete CUL 111 (2 credits) and CUL 112 (2 credits).
Culinary Sustainability: Local and Indigenous Cuisine	CUL 144	F/S	3
Today’s Culinary Professional OR	HRM 100	F/S	3
Introduction to Hotel/Restaurant Management	HRM 101	F/S	3
Basic Foods: Mise En Place	HRM 110	F/S	3
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
		Total	13
Semester 2 Apply to associate degree (Program Code: HRFO); or if seeking employment, meet with Career Services for career readiness preparation and to learn more about QCC’s job board. Complete HRM 112 (4 credits); or complete CUL 113 (2 credits) and CUL 114 (2 credits). CUL 143 recommended to satisfy one of the Hotel/Restaurant Management Electives or Culinary Electives. Submit an Intent to Graduate Form, located on The Q.
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
Basic Foods: Principles of Baking	HRM 113	F/S	3
Sanitation Certification	HRM 115	F/S/SU	1
Hotel/Restaurant Management Elective or Culinary Elective	---	F/S/SU	3
Hotel/Restaurant Management Elective or Culinary Elective	---	F/S/SU	3
		Total	14
Total Credits Required:			27

Catalog Information

Program Goals:

Student Learning Outcomes:

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

Engage in a professional, ethical manner.
Perform in a commercial kitchen (equipment operation, knife skills, culinary vocabulary).
Utilize core knowledge of flavor profiles, staple ingredients, and basic food chemistry.
Appropriately identify, store, and prepare food inventory.
Select the proper cooking principle for meat, grains, vegetables, and cultural foods.
Bake classic and contemporary breads and pastries.
Select and prepare foods that are appropriate for special diets.
Prepare food that is nutritionally and visually appealing.

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 students working at the Diner. Fingerprinting and drug testing are not required.

Additional Cost:

See the Program Fees page.

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.

Students who graduated from area hospitality or culinary high school programs may have articulated credit.

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 12.0503.

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.