Academic Catalog - New England Culinary Institute

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written form with permission from the complainant(s) for the Commission to forward a copy of the complaint to the school for a response. The complainant(s) will be kept informed as to the status of the complaint as well as the final resolution by the Commission. Please direct all inquiries to: Accrediting Commission of Career Schools and Colleges 2101 Wilson Blvd. / Suite 302 Arlington, VA 22201 703.247.4212 A copy of the Commission’s complaint form is available at the school and may be obtained by contacting the Department of Student Services. Students enrolled in NECI’s fully online bachelor’s programs are also encouraged to to resolve any concerns with NECI directly using the process above. If our response appears unsatisfactory, you may file a complaint with the Accrediting Commission noted above or by contacting the higher education regulatory agency in the state where you live. To determine the appropriate agency, please contact us or visit wcet.wiche.edu/advance/state-approval-complaint. Consumer Information for Prospective and Current Students and the Public (Higher Education Opportunity Act Disclosures) Under the Higher Education Opportunity Act and other Federal regulations, NECI is required to make disclosures to students, employees, prospective students and the public. Information regarding these disclosure requirements can be obtained by contacting the Director of Academic Services. The following Consumer Disclosure Information for New England Culinary Institute can be found at NECI.edu/about/disclosure-info: Accreditation Alcohol and Drug Abuse Prevention Policy • Penalties • State Penalties • Education and Counseling Articulation Agreements Campus Security • Crimes Reported • Security and Safety • Campus Security - Reporting Criminal Actions • Emergency Numbers • Emergency Response, Evacuation Procedures, and Recovery Plan • Security and Access to NECI Buildings • Missing Persons Policy • Sexual Offenders Registry • Crime Statistics Notification Policy Consumer Information on College Navigator Website Diversity and Harassment Emergency Response, Evacuation Procedures, and Recovery Plan • Pandemic Flu Facilities for Students with Disabilities Our Faculty Fire Report Gainful Employment • On-time Graduation Rate • Placement Rates • Tuition and Fees • Occupational Opportunities • Median Loan Debt Graduation, Retention, Employment, and Further Education Information Grievance Procedure Peer to Peer File Sharing and Copyright Policy Price of Attendance Privacy and Student Records Refund Policy Satisfactory Academic Progress Student Financial Aid Disclosure Information • Student Loan Information • New England Culinary Institute Aid • Federal Financial Aid • State Grant Assistance • Information for Veterans Page 61
• Scholarships • Private Loans • Code of Conduct for Education Loans • Penalties for Drug Law Violations • Contact Information Textbooks Transfer Credit • Transfer Credits to NECI • Transfer NECI Credits to Other Institutions Voter Registration Complete copies of Consumer Information reports can be obtained by contacting: Registrar’s Office New England Culinary Institute 56 College Street Montpelier, VT 05602 Transferability of Credits Earned at New England Culinary Institute Credits earned in any NECI program may not necessarily be transferable to another college or university. Acceptance of credit is solely at the discretion of the receiving institution. Legal Notice All information contained herein reflects, as accurately as possible, the current curriculum, policies, procedures, tuition, fees, and requirements for admission to and participation in programs of NECI as of the date of printing (October 2013). Since this catalog must be prepared well in advance of the time period it covers, changes in fees, program offerings, requirements for admission, and policies may occur. Programs, courses, student-to-teacher ratio, fees, admission requirements, and policies are subject to change or cancellation at the discretion of NECI with reasonable notice. Whenever possible, this information is included in addenda to this Catalog. The official print version of the 2013-2014 Academic Catalog, along with any addenda, is available at http://www.neci.edu/assets/files/documents/NECI_aca demic_catalog.pdf. Any questions regarding changes to this Catalog should be directed to the Director of Academic Services at NECI. This Catalog is not intended to, and should not be understood to constitute a contract between NECI and its students, either collectively or individually. It is the responsibility of the prospective student to inform herself or himself of all policies, whether educational, behavioral, or financial, by the time of enrollment in NECI. It is the responsibility of the enrolled student to keep informed of changes in curriculum or policy throughout the term of enrollment. Program Advisory Committee NECI receives regular feedback on its educational programs and input on changes in the industry from its Program Advisory Committee. The Committee is made up of the following successful professionals representing other higher educational venues and different segments of the food and beverage industry. Cynthia Belliveau, Ed.D Dean Continuing Education University of Vermont Burlington, Vermont Donna Boss Principal Boss Enterprises New York City, New York Melissa Close Executive Chef Palladio Restaurant Charlottesville, Virginia Michael Geldart Head Baker Sportello, Menton Boston, Massachusetts Paul Lynch Executive Chef Fire Lake Grill House at the Radisson Hotel Minneapolis, Minnesota Peter Mihajlov Partner Parasole Restaurant Holdings, Inc. Edina, Minnesota Eric Sakai Dean of Academic Technology Community College of Vermont Montpelier, Vermont Robert Sargent Page 62
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 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: Federal Financial Aid Federal finan
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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