Search form

You are here

QCC’s Hospitality and Recreation Management Programs Adapt to New Environment

November, 2020
  • QCC's Food Service Lab Tech Assistant Kasmir Stevenson works in the kitchen at QCC at the Worcester Senior Center.
    QCC's Food Service Lab Tech Assistant Kasmir Stevenson works in the kitchen at QCC at the Worcester Senior Center.

This fall, QCC’s Hospitality and Recreation Management (HRM) program began offering a Certificate in Culinary Arts. The one-year certificate covered the culinary basics, along with courses in specialized cuisine, such as Asian and farm to table. This program is currently run remotely from QCC at the Worcester Senior Center.

Students participate in weekly Zoom cooking sessions, with supplies and ingredients provided by the program. Students share their final products and participate in recipe and preparation discussions.

In early October, QCC’s HRM program, in coordination with Worcester Senior Center staff and volunteers was able to resume its new cultural meals program. One cultural meal is being provided to seniors each week with a curbside pick-up/delivery option. QCC students and staff plan, prep, and cook the meals following all COVID-19 safety protocols.

“Currently we are only offering a meal for the Vietnamese/Vegan elder group and hope to expand to other cultures by January 2021,” said HRM Dietary Management Lab Site Supervisor, Rebecca King.

A new culinary course, Asian Cuisine, enables students to apply what they learn in the course to the techniques and recipes used in the Vietnamese meals. In addition, students enrolled in the Fruits, Vegetables and Grains course are able to use what they are learning about fruits, vegetables, grains, and vegetarian cuisine to assist in making these cultural meals.

“We have been averaging 60 meals per week since resuming meals in October,” Ms. King said.

To learn more visit QCC's HRM program. 

 

Share