Academic Catalog - New England Culinary Institute

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Bachelor of Arts in Hospitality & Restaurant Management Tuition and Fees YEAR 3 (9 MONTHS: 6 month residency & 3 month internship) Tuition $19,950 Residency Room 5,600 Required Residency Board 2,400 Lab Fees 1,000 Technology Fee 600 Activity Fee 200 TOTAL $29,750 YEAR 4 (6 MONTHS: 6 month internship) Tuition $9,900 Technology Fee 400 TOTAL $10,300 PROGRAM TOTAL $40,050 Please note: This degree requires an Associate Degree or equivalent (see Admissions Requirements). Revised July 31, 2013 Page 8
Online Bachelor of Arts in Hospitality & Restaurant Management Tuition and Fees YEAR 3 (12 MONTHS) Tuition $12,000 Technology Fee 600 TOTAL $12,600 YEAR 4 (12 MONTHS) Tuition $12,000 Technology Fee 600 TOTAL $12,600 PROGRAM TOTAL $25,200 Please note: This degree requires an Associate Degree or equivalent (see Admissions Requirements). Revised July 31, 2013 Page 9
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Academic Catalog October 2013 - Oct
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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
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THE CAMPUS New England Culinary Ins
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EDUCATIONAL PROGRAMS All programs a
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Second Residency MOD 3 Academic Ter
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entering the program must possess a
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Wine and Beverage Studies Specializ
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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 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: Associate of Occupational Studies i
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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