WORCESTER—Quinsigamond Community College is getting $240,000 in state funds to keep a workforce development program going that is aimed at helping formerly incarcerated individuals reenter the job market, college officials announced this week.
The grant is part of the Healey-Driscoll administration’s $2.2 million Re-entry Workforce Development Demonstration initiative, which supports training programs for people returning to the workforce after incarceration. QCC has received the funding annually since 2022.
According to the college’s announcement, the program is operated in partnership with the Worcester County Sheriff’s Office and focuses on training participants for jobs in the culinary and hospitality fields. Graduates are placed in food preparation and related roles through organizations including Snapchef, the Latin American Health Alliance’s Hector Reyes House and the Massachusetts Restaurant Association.
“This type of partnership helps these individuals build a sustainable future,” QCC President Dr. Luis G. Pedraja said in the announcement. “This program offers more than job training; it creates opportunities for returning citizens to thrive and contribute to their communities.”
The current grant will support training for 20 participants. Instruction includes basic culinary techniques, food safety, menu planning, and customer service, according to QCC. Participants will also earn three industry-recognized credentials as part of the program.
Kathleen O’Connor, QCC’s director of workforce development operations, said the program builds on prior years’ results and targets an industry with ongoing demand for workers.
“Building on the success of previous programs, the culinary training focus will give participants hands-on skills in a field with high demand for workers,” O’Connor said in the announcement. “In past years, our programs have seen positive outcomes in improving employment and stability for individuals re-entering society.”
In addition to job-specific skills, the program places an emphasis on healthy eating and cooking, reflecting what the college described as a broader approach to long-term stability and workforce readiness.
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