Student Handbook - New England Culinary Institute

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Personal Hygiene and Appearance 35 Hair 35 Facial Hair 35 Production Uniforms 35 Production Shoes 36 Service Uniforms 36 Host Uniforms 36 Service/Host Jewelry 36 Non-Production and Academic Classes 36 Nametags 36 Tasting Policy 37 Academic Honesty 37 Plagiarism: 37 Cheating: 37 Fabrication: 38 Unauthorized Collaboration: 38 Participation in Academically Dishonest Activities: 38 Attendance Policy - Resident Courses 39 Excused Absences 39 Call-In Procedure 39 Unexcused Absences 40 Patterns of Poor Attendance 40 Excessive Absenteeism 40 Tardiness 40 Consequences of Attendance Issues 40 Attendance Policy - Online Courses 41 Class Participation Expectations 41 Excused Absences 41 Electronic Transmission of Unlawful Materials 41 NECI Peer to Peer File Sharing and Copyright Policy 41 Summary of Civil and Criminal Penalties for Violation of Federal Copyright Laws 42 Health and Wellness 42 Service Learning/Community Service 42 Policies and Procedures for Students with Disabilities 42 Section 504 Coordinators 43 Disabilities Coordinator 43 Disabilities Grievance Coordinator and Grievance Procedure 43 Students with Medical Conditions 44 ACADEMIC PROGRAM REQUIREMENTS - ALL PROGRAMS 44 Credit Load and Enrollment Status 44 Academic Year Progression and Financial Aid Eligibility 45 Program Enrollment Standards 45 Residency: All Resident Certificate & Degree Programs 45 Internship: All Resident Certificate & Degree Programs 45 BA Programs: Non-Resident Terms 46 BA Programs: Fully Online Programs 47 Accelerated Program 47 Fast-Trak Program: Waiver of Second Internship 47 Dual Enrollment for High School Students 48 Satisfactory Academic Progress (SAP) 48 Bachelor of Arts in Culinary Arts 48 Bachelor of Arts in Culinary Arts Upper Level Online Delivery 48 Bachelor of Arts in Food and Beverage Business Management* 49 Bachelor of Arts in Food and Beverage Business Management* Online Program 49 Associate of Occupational Studies in Culinary Arts and Associate of Occupational Studies in Baking and Pastry Arts 49 Page 3
Associate of Occupational Studies in Food and Beverage Business Management* 49 Certificate in Professional Cooking, Certificate in Professional Baking and Pastry 49 Academic Intervention 49 Student Evaluation 50 Student Evaluation Schedule 50 Student Evaluation Language Key 50 Making Up Academic Work, Academic Completion Week 51 Fees for Make-Up Work 52 Internship Courses 52 Introduction 52 Bachelor of Arts in Food and Beverage Business Management* 53 Bachelor of Arts in Food and Beverage Business Management* (Online Program) 53 Associate of Occupational Studies in Food and Beverage Business Management* 53 Internship Research and Selection 53 Conduct while on Internship 53 Online Internship Connection Course 54 Internship Challenges 54 Situations Not Under the Student’s Control 55 Graduation Requirements 55 Culinary Arts 55 Baking and Pastry Arts 55 Hospitality and Restaurant Management 55 Certificates 55 Graduation with Distinction 55 Graduation After the Scheduled Graduation Date 56 Time Allowed for Completion of Studies 56 Associate of Occupational Studies in Food and Beverage Business Management*: 56 Bachelor of Arts in Food and Beverage Business Management*: 56 Bachelor of Arts in Food and Beverage Business Management* (online): 56 Enrollment Status 57 Leave of Absence 57 Probation 57 Termination of Enrollment: Withdrawal 59 Reinstatement Policy 59 Student Records 60 Directory Information 60 Notification of Rights Under FERPA 60 Name Changes 61 Transcripts 61 Page 4
Page 1 and 2: Student Handbook October 2013 - Oct
Page 3: Summary and Review 18 Diversity and
Page 7 and 8: EMERGENCY NUMBERS Emergencies are e
Page 9 and 10: outlets will need to present a vali
Page 11 and 12: students endeavor toward their care
Page 13 and 14: include various tastings and demons
Page 15 and 16: probations, fines, restrictions, ma
Page 17 and 18: and/or materials being immediately
Page 19 and 20: Intervention NECI considers it has
Page 21 and 22: community and are not tolerated at
Page 23 and 24: Grievance Step One Step Two Step Th
Page 25 and 26: Food Service Facilities: These faci
Page 27 and 28: share common area bathrooms, kitche
Page 29 and 30: personal belongings from common are
Page 31 and 32: All additional furniture must be cl
Page 33 and 34: Learning Services The Learning Serv
Page 35 and 36: has established rules regarding app
Page 37 and 38: suspenders are worn, they should no
Page 39 and 40: • Perusing a test before it is gi
Page 41 and 42: Contact must be made prior to the s
Page 43 and 44: NECI will continue to support techn
Page 45 and 46: After receiving the complaint, the
Page 47 and 48: financial aid, veterans’ and/or o
Page 49 and 50: equired to complete an academic pla
Page 51 and 52: Student Evaluation NECI has a stand
Page 53 and 54: Fees for Make-Up Work Students are
Page 55 and 56:
Online Internship Connection Course
Page 57 and 58:
program, including how to qualify,
Page 59 and 60:
Academic Probation The Director of
Page 61 and 62:
Plan will be prepared and approved
Page 63 and 64:
program of study, date of program e
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Student Handbook - New England Culinary Institute

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