Academic Catalog - New England Culinary Institute

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FACULTY PROFILES NECI is proud of its diverse and distinguished faculty. In order to allow for regular updates of their educational and professional accomplishments, biographical information for our staff is available on our school’s website at NECI.edu. You can also request a copy of this information from the Admissions department. Our executive faculty and department heads are profiled below. Chef Lyndon M. Virkler Program Director Education Associate of Occupational Studies The Culinary Institute of America Hyde Park, New York Bachelor of Arts Middlebury College Middlebury, Vermont Master of Education Vermont College of Union Institute and University Montpelier, Vermont Experience Working Chef Sam Ruperts Restaurant Warren, Vermont Sous Chef The Metropolitan Club Washington, D.C. Saucier La Bergerie Old Towne Alexandria, Virginia Line Cook Le Bagatelle Washington, D.C. Chef Kathleen Kessler Department Chair, Baking and Pastry Arts Education Associate of Occupational Studies – Baking and Pastry The Culinary Institute of America Hyde Park, New York Bachelor of Arts – Hospitality and Restaurant Management New England Culinary Institute Montpelier, Vermont Experience Baking and Pastry Instructor New England Culinary Institute Montpelier, Vermont Pastry Chef Hilton Netherland Plaza Hotel Cincinnati, Ohio Pastry Chef Twin Farms Barnard, Vermont Pastry Chef Icarus Boston, Massachusetts Michelle Ford Department Chair, School Hospitality and Restaurant Management Education Associate of Arts Hospitality and Management University of New Hampshire Durham, New Hampshire Bachelor of Arts New England Culinary Institute Montpelier, Vermont Certified Wine Specialist Society of Wine Educators Experience Campus Food and Beverage Director New England Culinary Institute Montpelier, Vermont General Manager JP Founder’s Restaurant & Bakery Newberg, Oregon Dining Room Manager Shanty on the Shore Burlington, Vermont Kitchen Manager Holderness Private School Holderness, New Hampshire Page 41
Jennifer Reardon Department Chair, Liberal Studies Faculty Development Coordinator Education Bachelor of Arts University of Massachusetts Amherst, Massachusetts Master of Education Mansfield University of Pennsylvania Mansfield, Pennsylvania Experience Teacher Pennsylvania Public Schools Rome, Pennsylvania Teacher May Center for Child Development Chatham, Massachusetts Guest Services Red Jacket Resorts Yarmouth, Massachusetts Chef Dan Tabor Faculty Development Coordinator Education Associate of Occupational Studies, Baking & Pastry Arts Johnson & Wales University Providence, Rhode Island Bachelor of Science, Food Service Management Johnson & Wales University Providence, Rhode Island Experience Freelance Sugarcraft & Pastry Demonstrator Pastry Chef Marvelous Market Silver Spring, Maryland Assistant Pastry Chef Hyatt Regency Washington Washington, D.C. Pastry Chef/Manager Café Miltenberg Middletown, New York Page 42
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 and 20: entering the program must possess a
Page 21 and 22: Wine and Beverage Studies Specializ
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: farmers in an increasing effort to
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
Page 71 and 72: Health Insurance The School require
Page 73 and 74: Bachelor of Arts in Culinary Arts T
Page 75 and 76: Associate of Occupational Studies i
Page 77 and 78: Online Bachelor of Arts in Hospital
Page 79 and 80: Associate of Occupational Studies i
Page 81 and 82: Addendum: New England Culinary Inst
Page 83 and 84: payment period and will be placed o
Page 85: New England Culinary Institute 56 C

Academic Catalog - New England Culinary Institute

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