Hospitality and Recreation Management - Foodservice Management Option
• Apply for prior credit articulated from technical high school program. • Register for and successfully complete all courses to graduate in four semesters. • If considering transfer, meet with a Transfer Services Advisor. • If considering transfer, meet with representatives of four-year schools to discuss/begin the transfer application process; or create an account on the QCC job board to search for internships, co-ops and jobs. • Submit an Intent to Graduate Form, located on The Q . • Other courses offered at QCC Worcester (Main Campus).
Courses
- ENG 101 — Composition I
- HRM 110 — Basic Foods: Mise En Place
- HRM 111 — Basic Foods: Basic Boucher & Patissier
- CUL 111 — Introduction to Meats
- CUL 112 — Introduction to Poultry & Seafood
- HRM 101 — Introduction to Hotel/ Restaurant Management
- HRM 115 — Sanitation Certification
- HRM 221 — Hospitality Law and Ethics
- HRM 112 — Basic Foods: Garde-Manager & Saucier
- CUL 113 — Introduction to Vegetables, Fruits & Grains
- CUL 114
- ENG 102 — Composition II
- HRM 131 — Food and Beverage Cost Control
- HRM 218 — Dining Room and Banquet Management
- CPS 298 — Pre Cooperative Education Seminar
- HRM 299 — Cooperative Work Experience
- HRM 216 — Nutrition for Foodservice Management
- HRM 217 — Nutrition for Dietary and Foodservice Professionals
- PSY 118 — Psychology of Interpersonal Relations
- PSY 158 — Human Relations in Organizations
- HRM 298 — Hotel/Restaurant Management Cooperative Education Practicum
- ACC 101 — Financial Accounting I