Academic Catalog - New England Culinary Institute
Academic Catalog - New England Culinary Institute
Academic Catalog - New England Culinary Institute
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payment period and will be placed on an <strong>Academic</strong> Plan ensuring they will meet SAP by a<br />
designated point in time. <strong>Academic</strong> Plans may include being withheld from courses or internship<br />
to focus on making up incomplete work, mandated sessions with Learning Services, having a<br />
reduced course load and/or retaking of courses. If SAP is not achieved, the student will be<br />
ineligible for further federal or state financial aid, and will have their enrollment terminated.<br />
Time Allowed for Completion of Studies<br />
Students must complete their studies within one-and-one half times the length of the program (not<br />
including time withdrawn from the program, leaves of absence, or suspension from the school).<br />
The maximum timeframe for completion of studies may not exceed 150% of the published length<br />
of the educational program in credit hours or in clock hours. The maximum timeframe allowed<br />
for completion of each program is:<br />
• Associate of Occupational Studies in <strong>Culinary</strong> Arts: 36 months/129 semester credits<br />
• Associate of Occupational Studies in Baking and Pastry Arts: 36 months/121.5 semester<br />
credits<br />
• Associate of Occupational Studies in Food and Beverage Business Management: 22.5<br />
months/100.5 semester credits<br />
• Bachelor of Arts in <strong>Culinary</strong> Arts: 58 months/207 semester credits<br />
• Bachelor of Arts in <strong>Culinary</strong> Arts (online delivery of Year 3 and 4): 36 months/108 weeks/90<br />
semester credits<br />
• Bachelor of Arts in Food and Beverage Business Management: 22.5 months/90 semester<br />
credits<br />
• Bachelor of Arts in Food and Beverage Business Management (online): 36 months/108 weeks<br />
instructional time/90 semester credits<br />
• Certificate in Professional Cooking: 39 weeks<br />
• Certificate in Professional Baking and Pastry: 39 weeks<br />
The wording below replaces the wording found on pages 60-61:<br />
Student Complaint/Grievance Procedure<br />
The educational mission of NECI includes fostering an open learning and work environment. Occasionally,<br />
students have a concern that needs to be addressed. Students are encouraged to discuss their concerns<br />
directly with the individuals involved, or with faculty, the Student Services Department, or any staff<br />
member, following the progressive Grievance procedures outlined in the Student Handbook. NECI’s faculty<br />
and staff are required to maintain confidentiality and must hold student identity in strict confidence,<br />
unless the health or safety of any individual in the NECI community is at risk.<br />
Schools accredited by the Accrediting Commission of Career Schools and Colleges must have a<br />
procedure and operational plan for handling student complaints. If a student does not feel that the school<br />
has adequately addressed a complaint or concern, the student may consider contacting the Accrediting<br />
Commission. All complaints considered by the Commission must be in written form with permission<br />
from the complainant(s) for the Commission to forward a copy of the complaint to the school for a<br />
response. The complainant(s) will be kept informed as to the status of the complaint as well as the final<br />
resolution by the Commission. Please direct all inquiries to:<br />
Accrediting Commission of Career<br />
Schools and Colleges<br />
2101 Wilson Blvd. / Suite 302<br />
Arlington, VA 22201<br />
703.247.4212<br />
www.accsc.org<br />
Addendum April 3,2014 Addendum Page 3