Academic Catalog - New England Culinary Institute

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Essential Program Eligibility Requirements for: Associate of Occupational Studies in Food and Beverage Business Management Bachelor of Arts in <strong>Culinary</strong> Arts Bachelor of Arts in Food and Beverage Business Management Program Goals NECI’s primary objective in the Associate of Occupational Studies in Food and Beverage Business Management program is to prepare qualified students to become skilled supervisors. Graduates of NECI’s Associate of Occupational Studies in Food and Beverage Business Management program should be able to perform effectively in a variety of hospitality venues, including restaurants, hotels, and resorts. NECI’s primary objective in the Bachelor of Arts programs is to prepare qualified students to become culinary leaders and skilled managers. Graduates should be able to perform effectively in a variety of professional kitchen settings, alternative culinary careers, and hospitality venues, including restaurants, hotels, and resorts. Essential Program Eligibility Requirements The following skill sets and abilities are essential eligibility requirements. Ability to meet these requirements is necessary for the student’s successful participation in, and completion of, the educational program at NECI. Post-secondary institutions are not required to reduce or waive the essential requirements of a course or a program. It is the responsibility of the student with a disability to communicate with the Learning Services Coordinator to identify his/her needs for accommodations. Accommodations may be provided, based on appropriate documentation, to assist the student in achieving these requirements; however, accommodations do not guarantee successful program participation or graduation. Physical and Motor Skills • Ability to move effectively within a wide range of hotel and food service operations. • Ability to communicate effectively in writing and speaking, and to do so in an appropriate, professional manner in all communications with NECI faculty and staff. • Ability to maintain a degree of emotional selfregulation appropriate for a career in a professional industry. • Ability to attend all scheduled appointments with NECI faculty/staff on time. • Ability to visually assess significant elements in a hospitality or production setting. • Ability to move or position food and equipment, which can involve lifting, carrying, pulling, and guiding weights up to 50 lbs. • Ability to handle, taste, and smell appropriately a wide variety of foods and beverages. • Ability to execute the movements and skills required to safely handle cooking and kitchen equipment and materials. • Ability to move effectively between multiple stations. • Ability to maintain an upright position for the length of class. Most production classes require that students be upright and moving for 90% of the time. Classes can be up to 10 hours. Cognitive and <strong>Academic</strong> Skills • Ability to carry out multiple tasks in a timely manner, meeting several deadlines that may occur at approximately the same time. • Ability to retain and follow written and verbal instructions and procedures. • Ability to read at the level of competency necessary to complete assigned academic and production materials. • Ability to process basic math concepts; to add, subtract, multiply, and divide in all units of measure, using whole numbers, common fractions, decimals, and percents. • Ability to read and interpret business financial statements, and to use concepts such as fractions, percentages, and ratios in solving problems. • Ability to calculate and interpret food costs, payroll costs, and other accounting reports. • Ability to read, analyze, and interpret college level texts, business periodicals, professional journals, technical procedures, and government regulations. • Ability to retain and apply theory, information, and methodology from text and other academic materials to the classroom and lab setting. • Ability to compose complex essays and responses addressing critical issues. • Ability to effectively present information in one-onone, small group, and large group situations. • Ability to analyze and propose solutions for problems involving several concrete variables, both in standard and in more complex, changing situations. Page 57
• Ability to learn and use a foreign language. (Not applicable to AOS level.) • Ability to use the appropriate computer programs, such as Excel, Word, and PowerPoint, to complete assignments efficiently and effectively. Interpersonal, Behavioral, Communication Skills • Ability to communicate effectively in writing and speaking, and to do so in an appropriate, professional manner in all communications with NECI faculty and staff. • Ability to maintain a degree of emotional selfregulation appropriate for a career in a professional industry. • Ability and flexibility to adjust to changing situations and uncertainty in group settings. • Ability to communicate, cooperate, and work effectively toward a common goal with classmates and instructors under occasionally stressful conditions. • Ability to lead others effectively toward a stated and agreed-upon objective and to take on a leadership role in a variety of settings. • Ability to work effectively in a stressful and/or fastpaced environment. • Ability to attend virtually all academic and production classes. • Ability to arrive at class and other scheduled events on time. Classes can begin as early as 4:00 a.m. • Ability to follow and comply with academic policies and guidelines as outlined by the institution, including on campus housing requirements. • Ability to maintain professional standards of personal hygiene, dress, and demeanor. Page 58
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Academic Catalog October 2013 - Oct
Page 3 and 4:
Policies and Procedures for Student
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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 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: Essential Program Eligibility Requi
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
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Academic Catalog - New England Culinary Institute

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