Academic Catalog - New England Culinary Institute

More documents

Recommendations

Info

A copy of the Commission’s complaint form is available at the school and may be obtained by contacting the Department of Student Services or online at www.accsc.org. Students enrolled in NECI’s fully online bachelor’s programs are also encouraged to to resolve any concerns with NECI directly using the process above. If our response appears unsatisfactory, you may file a complaint with the Accrediting Commission noted above or by contacting the higher education regulatory agency in the state where you live. To determine the appropriate agency, please contact us or visit wcet.wiche.edu/advance/state-approval-complaint. Addendum April 3,2014 Addendum Page 4
New England Culinary Institute 56 College Street, Montpelier, VT 05602 802.223.NECI (6324) www.neci.edu New England Culinary Institute is accredited by the Accrediting Commission of Career Schools and Colleges (ACCSC) For more information regarding our programs, including graduation rates and the median loan debt of completers, please see NECI Program Disclosure Information. Copyright September 2013 New England Culinary Institute. All rights reserved. Page 63
Page 1 and 2:
Academic Catalog October 2013 - Oct
Page 3 and 4:
Policies and Procedures for Student
Page 5 and 6:
OUR MISSION, PURPOSE, AND VALUES Th
Page 7 and 8:
ADMISSIONS AND FINANCIAL AID Genera
Page 9 and 10:
The Review Committee will evaluate
Page 11 and 12:
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 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
Page 79 and 80: Associate of Occupational Studies i
Page 81 and 82: Addendum: New England Culinary Inst
Page 83: payment period and will be placed o
show all

Academic Catalog - New England Culinary Institute

You also want an ePaper? Increase the reach of your titles

Delete template?

Save as template?