A graduate of the QCC Foodservice Management Certificate program will have knowledge and skills necessary for entry-level management in both front-of-the-house and back-of-the-house operations. This program is a proud partner with the National Restaurant Association and the CHRIE serve success program. Students can earn simultaneous credentialing with these programs.

Program Overview

What Will You Learn?

Certificate

You will learn how to integrate human, financial, and equipment resources into foodservice operations. Students will demonstrate professional ethics and work effectiveness within a team to manage and evaluate functional systems in foodservice operations.

Cost

In-State Tuition: $223/credit

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

Some programs have additional program fees

Timeline

2 Semesters

27 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.

Curriculum

food preparation

Semester 1

This semester will focus on hospitality and recreation management, basic food preparation, and culinary skills.
Hospitality skills

Semester 2

This semester will impart more advanced culinary and hospitality skills and cover 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 of 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 of 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

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More Info
Course TitleCourse #Semester OfferedCreditsPrerequisites

Semester 1

  • Apply and get accepted to this program (Program Code: FM).
  • 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, HRHO); or create an account on the QCC job board to search for internships, co-ops and jobs.
  • Complete HRM 110.
  • Complete HRM 111 (4 credits); or complete CUL 111 (2 credits) and CUL 112 (2 credits).
Introduction to Hotel/Restaurant ManagementHRM 101F/S3 
Basic Foods: Mise En PlaceHRM 110F/S3 
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
Sanitation CertificationHRM 115F/S/SU1 
Hospitality Law and EthicsHRM 221F/S3 
  Total14 

Semester 2

  • 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 112 (4 credits); or complete CUL 113 (2 credits) and CUL 114 (2 credits).
  • Submit an Intent to Graduate Form, located on The Q.
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
Food and Beverage Cost ControlHRM 131F/S3 
Business Elective---F/S/SU3 
Hotel/Restaurant Management Elective or Culinary Elective---F/S/SU3 
  Total13 
Total Credits Required:  27 

Program Goals:

A graduate of the QCC Foodservice Management Certificate program will have knowledge and skills necessary for entry-level management in both front-of-the-house and back-of-the-house operations. This program is a proud partner with the National Restaurant Association and the CHRIE serve success program. Students can earn simultaneous credentialing with these programs.

Student Learning Outcomes:

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

  • Manage and evaluate functional systems in 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.

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.

  • Students who successfully complete HRM 111 and HRM 112 will 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.

  • 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 52.0905.

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:

  • All courses in the certificate program apply to the associate degree.