Student Handbook - New England Culinary Institute

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
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