Academic Catalog - New England Culinary Institute

Second Residency
MOD 3 Academic Term 5
Course Code Course Description
Credits
CMOR2000 Orientation 0.0
CECA2307 Catering & Banquets PM 3.0
CMCT2901 The Art of Cuisine 3.0
CMAS2520 Flavors of the Mediterranean 4.0
CMAS2502 Sensory Analysis 3.0
MOD 4 Academic Term 6
Course Code Course Description
Credits
CMCA2903 Advanced Culinary Techniques: 4.0
Farm to Table
CECA2702 Pastries, Confections & Plated 3.0
Desserts
HEAS2301 Nutrition 3.0
CMCA2503 Meat Fabrication & Charcuterie 2.0
CEPD2301 Professional Development 2 0.5
CMBM2902 Fundamentals in Management 3.0
Internship 2 Academic Terms 7 and 8
Course Code Course Description
Credits
CMCA2006 Internship & Internship
8.0
Connection 1
CMCA2007 Internship & Internship
8.0
Connection 2
Third Residency
MOD 5 Academic Term 9
Course Code Course Description Credits
DEOR3000 Orientation 0.0
DEELXXX Culinary Elective #1 3.0
DEAS3100 Chemistry & the Scientific 1.0
Method
DECT2611 Spanish I 2.0
DECT2621 Spanish II 2.0
DEAS4102 Product Development:
1.0
Entrepreneurship
DEAS3500 Culture & Cuisine: International
Flavors 2.0
DECT3900 History & Culture: Asia, Mid- 1.0
East, and the Americas
DECS3000 Service Learning 2.0
MOD 6 Academic Term 10
Course Code Course Description
Credits
DEELXXXX Culinary Elective #2 3.0
DECA3900 Contemporary Cuisine/Menu 1.0
Development
DEBM3800 Kitchen Management 2.0
HMBM3802 Financial Management 3.0
DECT3205 Our Global Society: Information
Literacy and Communication
3.0
DEBM3401
Extending the Season:
Sustainability in Action
2.0
Non Resident Period Academic Terms 11, 12 and 13
Course Code Course Description
Credits
DECA4003 Internship & Internship
5.0
Connection 1
DECA4004 Internship & Internship
5.0
Connection 2
DECA4005 Internship & Internship
5.0
Connection 3
HMCT3100 Critical Issues in Leadership 3.0
DMCT3300 Concepts in Natural Systems 3.0
DMCT3400 Capstone 3.0
Credit Hour Requirements
Total minimum credit hours for the 39-month program
are 140 credits. In the first and second year, 16
semester credit hours are accrued during internship; 15
semester credit hours accrued during the third year
internship. In the final non-resident terms, 9 semester
credit hours are offered online. As outlined in the
Program Graduation section of this catalog, students
transferring between terms or programs, students
receiving advanced placement, or students who, upon
approval of the Academic Advising Office, receive a
waiver of any program requirement, may graduate with
fewer than 140 semester credit hours.
Bachelor of Arts in Culinary Arts, Online
Program for Year 3 and 4
The upper level of the Bachelor of Arts in Culinary
Arts is also offered in a fully online delivery format.
The program consists of 72 weeks of instructional time
(beyond the associate degree or other qualifying
educational credits and industry experience); due to
scheduled breaks between classes, the program can
generally be completed within 24 months. The
program is offered in 12 six-week online course
segments, which are available on a revolving carousel
schedule. This timeframe allows students to
matriculate into the program at any point in the year.
Successful participation in each course requires
minimum of 30 hours per week, including time
involved in online content and discussion boards, and
time spent in reading, research, and completion of
assignments and labs. Class size is a maximum of 25
students per class section.
To successfully complete the program, students must
complete all 12 courses and sanitation certification
requirement, as outlined under Graduation
Requirements outlined below. The online Bachelor of
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