Academic Catalog - New England Culinary Institute

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Chef/Owner Flora Arlington, Massachusetts Helen S. Wechsler Director of Dining Services Boston College Boston, Massachusetts Statement of Ownership Vermont Hospitality Management, Inc., a Vermont corporation, operates New England Culinary Institute, located in Montpelier, Vermont. The corporate offices are located at 56 College Street, Montpelier, VT 05602. Accreditation and Degree Granting Authority NECI is accredited by the Accrediting Commission of Career Schools and Colleges (ACCSC). The ACCSC is listed by the United States Department of Education as a nationally recognized accrediting agency. NECI is certified by the Vermont Board of Education as a bona fide institution of higher learning. All degree and certificate programs at NECI are approved by the Vermont State Approving Agency for veterans training under the G.I. Bill of Rights and the Veterans Education Assistance Programs, and for international students under the rules and regulations of the Immigration and Nationalization Service. NECI and/or its staff maintain membership with the following professional organizations: • National Restaurant Association • American Institute of Wine and Food • American Culinary Federation • Career College Association • International Association of Culinary Professionals • Bread Bakers Guild • Women Chefs and Restaurateurs • Careers through Culinary Arts Programs • Chef’s Collaborative • SkillsUSA • DECA Inc. • Vermont Fresh Network Comparable information related to tuition and program length of other schools with similar program offerings is available by contacting the Accrediting Commission of Career Schools and Colleges 2101 Wilson Boulevard Suite 302 Arlington, VA 22201 or by calling 703.247.4212. Page 63
PROGRAM OVERVIEW Programs Bachelor of Arts in Culinary Arts Bachelor of Arts in Culinary Arts Online Program for Year 3 and 4 Course Focus Culinary Arts (Advanced) Culinary Arts (Advanced) Length of Program Length of Internship 39 Months Three 700-hour internships 24 Months /72 weeks of instructional time (beyond associate degree) No internship required, students must have appropriate experience to be accepted into the program Bachelor of Arts in Food and Beverage Business Management Food and Beverage Business Management (for top of house) 15 Months (beyond associate degree ) One 700-hour internship Bachelor of Arts in Food and Beverage Business Management Online Program Food and Beverage Business Management (for top of house) 24 Months /72 weeks of instructional time (beyond associate degree) No internship required, students must have appropriate experience to be accepted into the program. 10 to 1 in production Maximum Studentto-Teacher Ratio* 30 to 1 in classroom 18 to 1 in class section 10 to 1 in laboratories kitchen 18 to 1 in class section 30 to 1 in classroom Hands-on Training Yes Fully Online Yes Fully Online Financial Aid Available Yes Yes Yes Yes . Programs Associate of Occupational Studies in Culinary Arts Associate of Occupational Studies in Baking & Pastry Arts Course Focus Culinary Arts Baking & Pastry Arts Associate of Occupational Studies in Food and Beverage Business Management Food and Beverage Business Management (for front of house) Length of Program 24 Months 24 Months 15 Months Length of Internship Two 700-hour internships Two 700-hour internships One 700-hour internship Maximum Student-to- Teacher Ratio* 10 to 1 in production kitchen 30 to 1 in classroom 10 to 1 in production kitchen 30 to 1 in classroom 10 to 1 in production kitchen 30 to 1 in classroom Hands-on Training Yes Yes Yes Financial Aid Available Yes Yes Yes Programs Certificate in Certificate in Professional Cooking Professional Baking and Pastry Course Focus Culinary Skills Baking and Pastry Skills Length of Program 6.5 Months 6.5 Months Length of Internship One 450-hour internship One 450-hour internship Maximum Student-to- Teacher Ratio* 10 to 1 in production kitchen 30 to 1 in classroom 10 to 1 in production kitchen 30 to 1 in classroom Hands-on Training Yes Yes Financial Aid Available Yes Yes
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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
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ADMISSIONS AND FINANCIAL AID Genera
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The Review Committee will evaluate
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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 and 62: Federal Financial Aid Federal finan
Page 63: • Scholarships • Private Loans
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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