Academic Catalog - New England Culinary Institute

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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 CMBM2902 Fundamentals in Management 3.0 CEPD2301 Professional Development 2 0.5 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 Credit Hour Requirements Total minimum credit hours for the two-year program are 88 credits. Each year, 16 semester credit hours are accrued during internship. 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 88 semester credit hours. Bachelor of Arts in Food and Beverage Business Management* (*program title prior to January 1, 2014: Bachelor of Arts in Hospitality and Restaurant Management) The bachelor’s (Bachelor of Arts) degree in Food and Beverage Business Management is a 15-month degree program (beyond the associate degree or other qualifying educational credits and industry experience) that includes 6 months (two academic terms) of intensive classroom work and project-based learning, and one 9-month non-resident period (3 academic terms). The non-resident term includes online coursework and one 700-hour internship. 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. This program is designed for students seeking to further advance their careers in the business and management aspects of the hospitality field. Upon completing the program, graduates are able to perform effectively in entry-level management positions in the hospitality industry, such as assistant kitchen manager, banquet or events director, manager in a small restaurant, or assistant food and beverage manager. Educational Objectives To best prepare students for work in business and management positions in the industry, NECI has established the following educational goals: • To focus on the business aspects of the hospitality industry, including purchasing, safety, beverage management, cash control, community relations, training, marketing, teamwork, accounting, business writing, and entrepreneurship • To develop the personal and professional skills needed to succeed, including negotiation, motivation, time management, business etiquette, self-awareness, and team creation • To improve critical and creative thinking skills • To develop conversational skills in Spanish—the second most-used language in the industry 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 in the program. Specialization Options NECI offers three specialization options within the resident Bachelor of Arts in Food and Beverage Business Management program that allow students to enhance their learning and enter the industry with stronger skills in the areas of: Wine and Beverage Studies; Sustainability; Baking and Pastry Arts. These unique specializations allow students to focus aspects of their program on topics of special interest to them within the contemporary management and hospitality industry. Students choosing to select a specialization may design assignments and projects during their residency to support their specialization, as well as completing a minimum of three focused elective courses (9 credits) and an internship (15 credits) tailored to this area of study. Page 19
Wine and Beverage Studies Specialization Effective management in the hospitality industry often requires advanced knowledge of the role that beverages play in the menu, from both an aesthetic and business perspective. This specialization emphasizes the development of a broad understanding of viticulture, winemaking, distillation and brewing processes; a refined ability to assess fine beverages; an appreciation for the varietal, cultural, historic and societal influences on the wines of different countries; a solid aptitude for pairing beverages to a wide range of cuisines; and comprehensive knowledge of marketing and distribution within the alcoholic beverage industry. Internships include positions in the fast-growing alcoholic beverage industry as winery marketing representatives, importers, wholesale sales managers, or at retail outlets. Sustainability Specialization The future success of restaurants, hotels and largerscale hospitality enterprises depend upon professionals who have experience and expertise in sustainability practices. Sustainability awareness and practical considerations are essential to culinary leadership. Students in this specialization will learn how to source local foods, work in an environmentally conscious manner, and make decisions in a global marketplace. Internships range from leading multi-site hotels and restaurant corporations, to third party certifying organizations and national/international organizations devoted to the future of food. The sustainability specialization prepares students for broad range of careers within the field of food service and hospitality, as well as for advanced education in law, the environment, agriculture, and food policy. Baking and Pastry Arts Specialization The baking and pastry specialization is designed for students holding an Associate of Occupational Studies in Baking & Pastry. The baking and pastry specialization will prepare students to act as managers or pastry chefs in bakeries, cafés, pastry shops, or other large-scale outlets. This specialization is also ideal for those preparing for business ownership in the baking and pastry field. Students will use the lens of bakery operations as they develop their business, leadership, and entrepreneurial skills in the areas of staffing, cost control, and management. This specialization emphasizes the development of advanced skills in artisan breads and pastries, plated desserts, and decorative arts such as chocolate, sugar, or pastillage. Internships might include managing the pastry department in a hotel, assistant manager in a bakery, recipe development, or dessert catering. Required Subject Matter 60 prior college credits are required for entry into this program. MOD 5 Academic Term 1 Course Code Course Description Credits HMOR3000 Orientation 0.0 HECT2611 Spanish I 2.0 HECT2621 Spanish II 2.0 DECT3205 Our Global Society: Information 3.0 Literacy and Communication HMBM3802 Financial Management 3.0 HMBM3202 Beverage and Wine Management 3.0 HMBM3500 Human Resource Management 3.0 DEELXXXX Elective 1 3.0 MOD 6 Academic Term 2 Course Code Course Description Credits HMCT4200 21st Century Communications 3.0 HMBM3702 Introduction to Marketing Theory 3.0 & Research HMBM4801 Strategic Management 3.0 HMBM3853 Operations Management 5.0 DEELXXXX Elective 2 3.0 ServeSafe Sanitation Certification Requirement 0.0 Non Resident Period Academic Terms 3, 4 and 5 Course Code Course Description Credits HMBM4002 BAHRM Internship/Career 5.0 Analysis 1 HMBM4003 BAHRM Internship/Career 5.0 Analysis 2 HMBM4004 BAHRM Internship/Career 5.0 Analysis 3 HMBM4352 Innovation & Creativity (online) 3.0 HMCT3100 Critical Issues in Leadership 3.0 (online) HMCT3400 Capstone Course (online) 3.0 Credit Hour Requirements Total minimum credit hours for the Bachelor of Arts in Food and Beverage Business Management program are 120 credits. Students entering the program must possess a minimum of 60 semester credits. Total credits delivered for the 15-month program are 60. 15 semester credit hours are earned for the internship. 9 semester credit hours are offered online during the non-resident term. Page 20
Page 1 and 2: Academic Catalog October 2013 - Oct
Page 3 and 4: Policies and Procedures for Student
Page 5 and 6: OUR MISSION, PURPOSE, AND VALUES Th
Page 7 and 8: ADMISSIONS AND FINANCIAL AID Genera
Page 9 and 10: The Review Committee will evaluate
Page 11 and 12: Applicants may also be asked to spe
Page 13 and 14: THE CAMPUS New England Culinary Ins
Page 15 and 16: EDUCATIONAL PROGRAMS All programs a
Page 17 and 18: Second Residency MOD 3 Academic Ter
Page 19: entering the program must possess a
Page 23 and 24: management software. Additional sof
Page 25 and 26: CMBM1604 21 st Century Technology a
Page 27 and 28: COURSE DESCRIPTIONS: CERTIFICATE, A
Page 29 and 30: centerpieces and a menu of supporti
Page 31 and 32: intrapreneurs think, act and perfor
Page 33 and 34: Fundamentals in Management CMBM2902
Page 35 and 36: À la Carte cooking may be the most
Page 37 and 38: Operations Management HMBM3853 —
Page 39 and 40: various cooking techniques and expl
Page 41 and 42: farmers in an increasing effort to
Page 43 and 44: Jennifer Reardon Department Chair,
Page 45 and 46: Resident Advisors are trained in gr
Page 47 and 48: Peer to Peer File Sharing and Copyr
Page 49 and 50: Associate degree students who choos
Page 51 and 52: matriculation, except in extenuatin
Page 53 and 54: discretion of the instructor. See t
Page 55 and 56: Students who have appealed may be p
Page 57 and 58: Essential Program Eligibility Requi
Page 59 and 60: • Ability to learn and use a fore
Page 61 and 62: Federal Financial Aid Federal finan
Page 63 and 64: • Scholarships • Private Loans
Page 65 and 66: PROGRAM OVERVIEW Programs Bachelor
Page 67 and 68: Certificate Program Calendar Octobe
Page 69 and 70: TUITION AND FEES Appendix Tuition a
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Health Insurance The School require
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Bachelor of Arts in Culinary Arts T
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Associate of Occupational Studies i
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Online Bachelor of Arts in Hospital
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Associate of Occupational Studies i
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Addendum: New England Culinary Inst
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payment period and will be placed o
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New England Culinary Institute 56 C
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Academic Catalog - New England Culinary Institute

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