Academic Catalog - New England Culinary Institute
Academic Catalog - New England Culinary Institute
Academic Catalog - New England Culinary Institute
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• Scholarships<br />
• Private Loans<br />
• Code of Conduct for Education Loans<br />
• Penalties for Drug Law Violations<br />
• Contact Information<br />
Textbooks<br />
Transfer Credit<br />
• Transfer Credits to NECI<br />
• Transfer NECI Credits to Other Institutions<br />
Voter Registration<br />
Complete copies of Consumer Information reports can<br />
be obtained by contacting:<br />
Registrar’s Office<br />
<strong>New</strong> <strong>England</strong> <strong>Culinary</strong> <strong>Institute</strong><br />
56 College Street<br />
Montpelier, VT 05602<br />
Transferability of Credits Earned at<br />
<strong>New</strong> <strong>England</strong> <strong>Culinary</strong> <strong>Institute</strong><br />
Credits earned in any NECI program may not<br />
necessarily be transferable to another college or<br />
university. Acceptance of credit is solely at the<br />
discretion of the receiving institution.<br />
Legal Notice<br />
All information contained herein reflects, as accurately<br />
as possible, the current curriculum, policies,<br />
procedures, tuition, fees, and requirements for<br />
admission to and participation in programs of NECI as<br />
of the date of printing (October 2013). Since this<br />
catalog must be prepared well in advance of the time<br />
period it covers, changes in fees, program offerings,<br />
requirements for admission, and policies may occur.<br />
Programs, courses, student-to-teacher ratio, fees,<br />
admission requirements, and policies are subject to<br />
change or cancellation at the discretion of NECI with<br />
reasonable notice. Whenever possible, this information<br />
is included in addenda to this <strong>Catalog</strong>. The official<br />
print version of the 2013-2014 <strong>Academic</strong> <strong>Catalog</strong>,<br />
along with any addenda, is available at<br />
http://www.neci.edu/assets/files/documents/NECI_aca<br />
demic_catalog.pdf. Any questions regarding changes to<br />
this <strong>Catalog</strong> should be directed to the Director of<br />
<strong>Academic</strong> Services at NECI.<br />
This <strong>Catalog</strong> is not intended to, and should not be<br />
understood to constitute a contract between NECI and<br />
its students, either collectively or individually. It is the<br />
responsibility of the prospective student to inform<br />
herself or himself of all policies, whether educational,<br />
behavioral, or financial, by the time of enrollment in<br />
NECI. It is the responsibility of the enrolled student to<br />
keep informed of changes in curriculum or policy<br />
throughout the term of enrollment.<br />
Program Advisory Committee<br />
NECI receives regular feedback on its educational<br />
programs and input on changes in the industry from its<br />
Program Advisory Committee. The Committee is made<br />
up of the following successful professionals<br />
representing other higher educational venues and<br />
different segments of the food and beverage industry.<br />
Cynthia Belliveau, Ed.D<br />
Dean Continuing Education<br />
University of Vermont<br />
Burlington, Vermont<br />
Donna Boss<br />
Principal<br />
Boss Enterprises<br />
<strong>New</strong> York City, <strong>New</strong> York<br />
Melissa Close<br />
Executive Chef<br />
Palladio Restaurant<br />
Charlottesville, Virginia<br />
Michael Geldart<br />
Head Baker<br />
Sportello, Menton<br />
Boston, Massachusetts<br />
Paul Lynch<br />
Executive Chef<br />
Fire Lake Grill House at the Radisson Hotel<br />
Minneapolis, Minnesota<br />
Peter Mihajlov<br />
Partner<br />
Parasole Restaurant Holdings, Inc.<br />
Edina, Minnesota<br />
Eric Sakai<br />
Dean of <strong>Academic</strong> Technology<br />
Community College of Vermont<br />
Montpelier, Vermont<br />
Robert Sargent<br />
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