Academic Catalog - New England Culinary Institute

entering the program must possess a minimum of 60
semester credits. For students choosing the online
delivery option of the upper level, 60 credits are
delivered in the 72-week delivery of Year 3 and 4
(over approximately 24 calendar months).
Associate of Occupational Studies in
Culinary Arts
The associate (Associate of Occupational Studies)
degree program in Culinary Arts is a 24-month
program that includes two 6-month residencies of
classroom work (a total of four academic terms)
intensive hands-on learning in the kitchens and food
services of NECI, and two 6-month, 700-hour
internships over a total of four academic terms. Class
size is a maximum of 10 students per instructor in
kitchen and dining room classes, and a maximum of 30
students per instructor in traditional classrooms.
Maximum class size in the first term of any program
may exceed these ratios by one to two students.
Occasionally, other situations may arise which cause
class size to temporarily exceed these ratios by one to
two students.
The Associate of Occupational Studies in Culinary
Arts is designed to prepare qualified students to
become skilled culinary and kitchen professionals.
Graduates are able to perform effectively in key
positions in commercial kitchens, including: à la carte
cook, baker, banquet cook, rounds cook, assistant
garde manger chef, sous chef, and for highly dedicated
and disciplined graduates, chef in a small restaurant.
Educational Objectives
To achieve its primary objective of training skilled
cooks, NECI has established the following educational
goals for the associate degree program:
• To impart to students a basic theoretical knowledge
of cooking
• To provide a good practical training in cooking skills
• To help students develop the attributes of a good
cook, including speed, stamina, dexterity, hand-eye
coordination, timing, the ability to work with others,
stressing always the aesthetics of food preparation
and presentation
• To test for and strengthen each student’s general
education in the relevant areas of English, math,
food science, and culinary history
• To provide students with the rudiments of modern
business management practices in the context of the
food service industry
• To secure internships that assess the nature and
quality of each student’s training
These educational objectives influence all facets of the
program, from the curriculum and teaching techniques
to the code of student conduct in the classroom, and
serve as important guidelines for all those who study at
NECI.
Required Subject Matter
First Residency
MOD 1 Academic Term 1
Course Code Course Description Credits
CMOR1000 Orientation 0.0
CMAS1102 Cooking Theory & Food Science 2.0
CMBM1604 21 st Century Technology and 3.0
Communication
CMPD1302 Professional Development 1.0
BMCA1603 Baking I 2.0
CMSA1102 Table Service & Intro to Wines 2.0
CMAS1400 Sanitation & Food Safety 1.0
CMCT1000 Writing Fundamentals 0.0
CMCS1000 Service Learning 1 0.0
CMCT1001 Math Lab 0.0
MOD 2 Academic Term 2
Course Code Course Description
Credits
CMCA1502 Introduction to Meat Fabrication 1.0
CMCT1902 French Classic Cuisine 2.0
CMCA1300 Culinary Basics & the Production 3.0
Kitchen
CMCT1951 History & Culture 1.0
CMCT1204 Verbal and Written Expression 3.0
CMCA1205 Intro to A La Carte Cooking: 3.0
Lunch
CMCS1000 Service Learning 0.0
Internship 1 Academic Terms 3 and 4
Course Code Course Description Credits
CMCA1008 Internship & Internship
8.0
Connection 1
CMCA1009 Internship & Internship
8.0
Connection 2
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
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