Academic Catalog - New England Culinary Institute

management software. Additional software, available
at little or no cost to the student, may be required in
some courses; examples include products such as
Skype or Voicethread.
Graduation Requirements
Beyond completion of the courses outlined above,
students must complete the following requirements prior
to graduation:
• ServSafe Sanitation Certification
Credit Hour Requirements
Total minimum credit hours for the online Bachelor of
Arts in Food and Beverage Business Management
program option are 120 credits. Students entering the
program must possess a minimum of 60 semester
credits. Total credits delivered during the 72-week
fully online program are 60.
Associate of Occupational Studies in
Food and Beverage Business
Management*
(*program title prior to January 1, 2014: Associate of Occupational
Studies in Hospitality and Restaurant Management)
The associate (Associate of Occupational Studies)
degree in Food and Beverage Business Management is
a 15-month program that includes nine months (three
academic terms) of classroom work, intensive handson
learning in the public restaurants and operations of
NECI, and a 700-hour internship over two 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 Food and
Beverage Business Management is designed to prepare
qualified students to become skilled front-of-the house
professionals.
Students develop an understanding of management
theory as applied to the food and beverage industry,
while studying the culture and trends of the hospitality
field in general. Using skills learned in this program,
graduates are able to perform effectively in front-ofthe-house
service as dining room supervisors, events
managers, and reservationists. Graduates of this
program are encouraged to consider the Bachelor of
Arts in Food and Beverage Business Management,
which is designed to further refine skills and to
enhance professional opportunities in this field.
Educational Objectives
To achieve its primary objective of training skilled
front-of-the-house professionals, NECI has established
the following educational goals:
• To impart to students a basic theoretical knowledge
of cooking
• To provide basic practical training in cooking skills
• To promote the development of strong managerial
attributes
• To expand student’s knowledge of kitchen
operations, financial and human resource
management, customer service, beverage
management, as well as skills in writing, public
speaking and presenting, dress, and demeanor.
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
CMCT1450 Science Connection 3.0
CMAS1400 Sanitation and Food Safety 1.0
CMCT1000 Writing Fundamentals 0.0
CMCS1000 Service Learning 0.0
CMCT1001 Math Lab 0.0
MOD 2 Academic Term 2
Course Code Course Description Credits
CMCT1204 Verbal and Written Expression 3.0
HEAS2301 Nutrition 3.0
CMAS2502 Sensory Analysis 3.0
CMPD1300 Professional Development 0.5
HEBM1702 Fundamentals of Marketing 1.0
HESA1152 Restaurant and Guest
4.0
Management
CMBM2902 Fundamentals of Management 3.0
Page 22