Academic Catalog - New England Culinary Institute

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Certificate in Professional Cooking Tuition and Fees 26 Week Certificate Program Tuition $6,200 Residency Room 3,300 Required Residency Board 1,250 Lab Fees 500 Technology Fee 400 Activity Fee 200 NECI Materials and Knife Kit 740 PROGRAM TOTAL $12,590 Certificate in Professional Baking & Pastry Tuition and Fees 26 Week Certificate Program Tuition $6,200 Residency Room 3,300 Required Residency Board 1,250 Lab Fees 500 Technology Fee 400 Activity Fee 200 NECI Materials and Knife Kit 740 PROGRAM TOTAL $12,590 Revised July 31, 2013 Page 12
Addendum: New England Culinary Institute Academic Catalog October 2013- October 2014 The wording below replaces the wording found on page 50: Continuing Education Students may take approved credit-bearing courses through NECI’s continuing education division prior to enrolling in a degree program as non-matriculated students. No more than 50% of the total degree program credits may be earned in this manner. Courses taken as a non-matriculated student through NECI’s continuing education division (courses not taken within the scope of NECI’s certificate or degree programs) are not recognized under NECI’s accreditation. Federal financial aid programs are not available to non-degree students, but you may have state grant programs to assist you with tuition payment. The wording below replaces the wording found on page 53: Standards for Satisfactory Academic Progress (SAP) All NECI programs have a required curriculum. The schedule of classes is predetermined. With the exception of elective courses, students are not required to sign up for individual courses. Remedial assistance is available but it is not credit bearing. In order to earn semester credits for any course, a student must achieve a Meets Standard, Exceeds Standard, A, B, or C grade. Credits are not awarded for Incomplete grades until the student demonstrates attainment of all course standards; credits are not awarded for Retake grades until the course is rescheduled and the student demonstrates attainment of all course standards. Transfer credit is included in the calculation of Satisfactory Academic Progress (as both attempted and completed credits), but is not used in the calculation of grade average. Students are required to complete a predetermined number of semester credit hours or clock hours within a specific time period, and must work toward program completion within the maximum time frame calculated from the first day of enrollment. These standards for Satisfactory Academic Progress apply to all students enrolled at New England Culinary Institute, regardless of whether the student is a recipient of federal financial aid. Students who successfully meet these standards throughout their program will be complete their program within the maximum timeframe allowed. In order to remain enrolled, students must complete the program at the following rate: Associate of Occupational Studies in Culinary Arts Week 26: Complete in 50% of attempted credits Week 52: Complete in 70% of attempted credits Associate of Occupational Studies in Baking and Pastry Arts Week 26: Complete in 50% of attempted credits Week 52: Complete in 70% of attempted credits Associate of Occupational Studies in Food and Beverage Business Management Week 15: Complete in 50% of attempted credits Week 30: Complete in 70% of attempted credits Bachelor of Arts in Culinary Arts Week 26: Complete in 50% of attempted credits Week 52: Complete in 70% of attempted credits Week 78: Complete in 70% of attempted credits Addendum April 3,2014 Addendum Page 1
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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
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CMBM1604 21 st Century Technology a
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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 and 76: Associate of Occupational Studies i
Page 77 and 78: Online Bachelor of Arts in Hospital
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Page 83 and 84: payment period and will be placed o
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Academic Catalog - New England Culinary Institute

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