Academic Catalog - New England Culinary Institute

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 & 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
CMCT1204 Verbal and Written Expression 3.0
CMPD1300 Professional Development 0.5
CMCT1951 History & Culture 1.0
HEAS2301 Nutrition 3.0
BMBP1301 Introduction to Artisan Breads 2.0
BMBP1503 Introduction to Basic Pastries 4.0
BMBP2513 Plated Desserts & The Art of 2.0
Plate Presentation
CMCS1000 Service Learning 1 0.0
Internship 1 Academic Terms 3 and 4
Course Code Course Description Credits
BMBP1006 Internship & Internship
8.0
Connection 1
BMBP1007 Internship & Internship
8.0
Connection 2
Second Residency
MOD 3 Academic Term 5
Course Code Course Description
Credits
CMOR2000 Orientation 0.0
BMBP2816 Artisan Breads and Viennoisserie 2.0
BMBP2815 Chocolate & Sugar 2.0
HEAS2301 Nutrition 3.0
CMBM2902 Fundamentals of Management 3.0
CMCS2502 Sensory Analysis 3.0
CMCS2000 Service Learning 2 0.0
MOD 4 Academic Term 6
Course Code Course Description
Credits
BMBP2814 Modern Pastry Design and 4.0
Pastry Theory
BMBP2901 Decorative Arts & Production 4.0
BMBP2902 Special Events Project 0.0
CEPD2301 Professional Development 2 0.5
DECT2753 Visual Art & Design 1.0
CMCS2000 Service Learning 2 0.0
Internship 2 Academic Terms 7 and 8
Course Code Course Description Credits
BMBP2006 Internship & Internship 8.0
Connection 1
BMBP2007 Internship & Internship
Connection 2
Credit Hour Requirements
8.0
Total minimum credit hours for the two-year program
are 83 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 83 semester credit hours.
Certificate in Professional Cooking
Cooking and learning side-by-side with a NECI chef
five days a week for 13 weeks in a production kitchen
gives you the skills you need to perform with
confidence. This intensive “learn by doing” program
gets to the heart of day-to-day kitchen operations. The
13-week residency period is followed by 13 weeks of
required internship.
The Certificate in Professional Cooking is a clock-hour
program consisting of a 13-week residency and one 13-
week, 450 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.
The Certificate in Professional Cooking is designed to
prepare students to become kitchen professionals and
cooks. As skilled kitchen professionals, graduates will
be able to perform effectively at one or more positions
in commercial or contract food service kitchens,
including preparation cooks, line cooks, and pantry
cooks.
Educational Objectives
The Certificate in Professional cooking is designed to
provide foundational training for those who desire to
work in professional kitchens.
Students become familiar with kitchen equipment, food
products, conversions and measurements, culinary
terminology, sanitation and safety practices, knife
skills, cooking theory, vegetable, starch soup/sauce,
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