Academic Catalog - New England Culinary Institute by wuzhenguang

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									TABLE OF CONTENTS
TABLE OF CONTENTS                                   1             Student Safety and Security                     45
WELCOME                                             3             Emergency Response and Evacuation
OUR MISSION, PURPOSE, AND VALUES                    4             Procedures                                      46
  Purposes of New England Culinary Institute        4             Missing Persons Policy                          46
  Values of New England Culinary Institute          4             Alcohol and Drug Abuse Prevention Policy        46
SCHOOL HISTORY                                      5          Peer to Peer File Sharing and Copyright Policy 46
ADMISSIONS AND FINANCIAL AID                        6        ACADEMIC PRACTICES AND POLICIES                  47
  General Admissions Policy                         6             Program Offerings                               47
  Diversity and Support within the Student                        Program Graduation Requirements                 47
  Population                                        6
                                                                  Bachelor of Arts in Culinary Arts               47
  International Students                            7
                                                                  Associate of Occupational Studies in Culinary Arts
  Program Admissions Requirements                   7                                                             47
  Financial Aid                                     8             Associate of Occupational Studies in Baking and
  The Application Process                           8             Pastry Arts                                    47
  Enrollment Procedures                           10              Bachelor of Arts in Hospitality and Restaurant
  Specialized Admissions Criteria                 10              Management                                     48
THE CAMPUS                                        12              Associate of Occupational Studies in Hospitality and
                                                                  Restaurant Management                           48
  NECI Restaurants and Food Services              12
                                                                  Certificate in Professional Cooking             48
EDUCATIONAL PROGRAMS                              14
  Bachelor of Arts in Culinary Arts               14              Certificate in Professional Baking              48

  Associate of Occupational Studies in Culinary Arts              Certificate in Professional Pastry              48
                                                  17              Financial Status                                48
  Bachelor of Arts in Hospitality and Restaurant                  Qualified Degree Program Variations             48
  Management                                     199              Transfer Credit From Other Institutions         49
  Online Bachelor of Arts in Hospitality and                      Transfer Credit for Advanced Placement Courses 50
  Restaurant Management                           20              Continuing Education                           500
  Associate of Occupational Studies in Hospitality and            Assessment of Prior Learning                   500
  Restaurant Management                           211
                                                                  The Grading System                             500
  Associate of Occupational Studies in Baking and
                                                                  Transcript Requests                            511
  Pastry Arts                                   222
  Certificate in Professional Cooking             24              Policy Relating to Make-Up Work                511

  Certificate in Professional Baking             244              Attendance                                     511
                                                                  Attendance – Online Classes                    511
  Certificate in Professional Pastry  25
COURSE DESCRIPTIONS: CERTIFICATE,                                 Credit Load and Enrollment Status              511
ASSOCIATE OF OCCUPATIONAL STUDIES AND                             Academic Years and Financial Aid Eligibility   522
BACHELOR OF ARTS DEGREE PROGRAMS 26                               Standards For Satisfactory Academic Progress (SAP)
FACULTY PROFILES                     422                                                                       522
STUDENT LIFE                         444                          Time Allowed for Completion of Studies          53
  Fitness and Recreation                         444              Termination of Enrollment                       53
  Supplemental Programs                          444              Career Services – Internship and Placement     544
  Special Activities                             444              Definition of Clock Hours and Credit Hours      54
  Computer Requirements, Information Technology,                  Academic Adjustments for Students with
  and Online Learning                       444                   Disabilities                                    54
  Advising                                       445              Essential Program Eligibility Requirements      55
  Student Conduct                                 45

                                                         Page 1
GENERAL INFORMATION                              59
  Refund Policy                                  59
  Federal Financial Aid                          60
  Scholarship, Discounts and Institutional Loans 60
  Cancellation and Withdrawal Policy for an Online
  Bachelor of Arts Program                       60
  Student Balances                               60
  Special Circumstances                          60
  Timing of Refunds                              60
  Student Complaint/Grievance Procedure         611
  Consumer Information for Prospective and Current
  Students and the Public                    611
  Transferability of Credits Earned at New England
  Culinary Institute                            622
  Legal Notice                                  622
  Program Advisory Committee                    622
  Accreditation and Degree Granting Authority    63
  Statement of Ownership                         63
PROGRAM OVERVIEW                                 64
ACADEMIC CALENDAR                                65
  Associate and Bachelor Degree Program Calendar
                                              65
  Certificate Program Calendar 65
COMMENCEMENT CEREMONY AND DEGREE
CONFERRAL                      66
  Annual Commencement Ceremony                   66
  Degree Conferral                               66

TUITION AND FEES APPENDIX




                                                      Page 2
WELCOME
                                   When we opened New England Culinary Institute (NECI) in
                                   1980, we wanted to create a learning environment where
                                   students were asked to perform at the highest level possible
                                   from the very first day of school. Our culinary classrooms are
                                   not practice kitchens, but high-profile restaurants, bakeries and
                                   retail outlets. This model did not exist when we began. We
                                   invented it.

                                   But what also sets us apart is NECI’s size. We are small by
                                   design. We have to be. In our minds, great hands-on learning
                                   does not take place in a lecture hall or demo kitchen for 30
                                   students.

                                     And then there is the location of the school. Vermont is at the
                                     forefront of a farm to table revolution. Farmers, artisan cheese
                                     makers, brewers, wine makers, composters, organic seed
                                     producers, managers of CSAs, distributors, members of the
Vermont Fresh Network and the Vermont Chapter of the Slow Food Movement, the chef
members of the Vermont Chapter of the American Culinary Federation, the staff at the Vermont
Agency of Agriculture – these folks and many others are part of a growing community of food
activists changing the way food is produced, distributed and consumed in the state and beyond.
Together they provide a unique learning environment for NECI students who, through field trips
and work opportunities arranged by the school, experience firsthand the exciting changes taking
place and learn skills not easily attained anywhere else.

Finally, there is the internship. Every resident program at NECI includes an internship in the
industry that shapes the distinctive character of the school as much as it defines a student’s future
career. Through internships, NECI’s unique approach to learning is put to the test. NECI interns
demonstrate the skills, knowledge, and exceptional hands-on ability they have acquired here, and
build lasting relationships and connections. We can’t think of a better way to get you started in
your chosen profession.

So, if you are passionate about food and you are excited about having a career at the forefront of
the rapidly evolving food and beverage industry, then New England Culinary Institute is the place
for you. We are committed to your success and look forward to welcoming you to the NECI
family.

Sincerely,


Francis Voigt
Founder and President
New England Culinary Institute




                                               Page 3
                                                                        community involvement, and promoting global
OUR MISSION, PURPOSE,                                                   awareness.
AND VALUES                                                          •   Model best practices in the food and beverage
                                                                        industry by maintaining market-driven and guest-
The mission of New England Culinary Institute is to be                  focused food outlets as learning laboratories.
the recognized leader in delivering hands-on,                       •   Expose students to a diversity of career pathways in
standards-based education for the food and beverage                     the food and beverage industry.
industry.                                                           •   Promote greater understanding and appreciation of
                                                                        food, wine, and the dining experience through
New England Culinary Institute is dedicated to                          outreach to guests, the local community and society
providing a high quality, student-centered, and career-                 as a whole.
focused education, which is grounded in Culinary Arts,
                                                                    •   Value our connection with the state of Vermont, the
Baking and Pastry Arts, and Hospitality and Restaurant
                                                                        environment, and the agricultural community by
Management. By actively participating in NECI's
                                                                        embracing local and sustainable cuisine, promoting
reality-based curriculum, engaging with working food
                                                                        the chef-farmer connection and modeling
and beverage operations, and completing extensive
                                                                        environmentally sensitive business practices.
internships, students are prepared for professional
advancement in a dynamic world. Through NECI’s                      •   Maintain strong relationships within the food and
varied learning methodologies, students develop a                       beverage industry to ensure a current and
broad range of skills and the flexibility that will help                appropriate curriculum, to enhance internship and
them adapt to the diverse opportunities in a quickly-                   employment opportunities, and to promote graduate
evolving food and beverage industry. Toward that end,                   success.
NECI embraces four Cornerstones of Distinction:                     •   Develop opportunities for faculty and staff to model
small classes that promote active learning; strong                      both life-long learning and outreach to the
reliance on learning by doing and real-life experience;                 professional and greater community.
an emphasis on interdisciplinary learning that supports             •   Promote pride in the institution and foster
NECI’s concept of the educated person; and a focus on                   professional    networking       through       ongoing
promoting excellence in professional conduct and                        communication with alumni.
ethics.
                                                                    Values of New England Culinary
Purposes of New England Culinary
                                                                    Institute
Institute
                                                                    New England Culinary Institute’s success depends on
New England Culinary Institute is dedicated to the                  the success of each individual engaged with the
principle that all students should be recognized as                 organization. The following values guide us in our
individuals who have a right to learn and develop                   work and in our pursuit of New England Culinary
academically and personally in a supportive                         Institute’s mission: Commitment, Positive Attitude,
environment. To accomplish this, New England                        Teamwork, Dedication, Flexibility, Integrity, Loyalty,
Culinary Institute has established the following                    Passion for NECI, and Service Excellence.
principles:
• Promote the measurable development of skills in
  technical and liberal studies through a standards-
  based educational model.
• Encourage progressive, personal, and intellectual
  development through varied and challenging
  experiences     (curricular,  co-curricular,     and
  internship).
• Prepare students for career advancement in a
  dynamic industry and a changing world through a
  focus on professional skills, communication,
  teamwork, problem solving and critical thinking.
• Support students in understanding their role in
  society by embracing diversity, encouraging

                                                           Page 4
                                                                    In this same year, NECI responded to requests from
SCHOOL HISTORY                                                      alumni and industry professionals by offering the
In the fall of 1978, Francis Voigt and John Dranow                  Bachelor of Arts in Hospitality and Restaurant
began investigating the need for a chefs’ school in                 Management in a fully online version. Tapping into
northern New England. On July 26, 1979, a parent                    the exciting educational technologies available today,
corporation, Vermont Hospitality Management, Inc.,                  students could enhance their education without needing
registered with the State of Vermont. On June 15,                   to relocate to Vermont.
1980, the first class of seven students was enrolled to
receive training in the culinary arts at New England                Most recently, in September 2008, NECI began
Culinary Institute.                                                 offering specialization options within both bachelor
                                                                    level programs. This unique option provides students
In 1994, to answer a demand for multifaceted food                   with the opportunity to concentrate areas of their
service professionals, NECI created a bachelor’s                    program on topics of special interest in the
degree program in Hospitality and Restaurant                        contemporary food and beverage industry.
Management. This program satisfies the hospitality
professional’s need to master management and                        In 2012, NECI expanded our online program offerings
entrepreneurial skills, understand all aspects of                   to include an online degree completion option for the
industry operations, and think critically and creatively            upper-division coursework for the Bachelor of Arts in
about the complex and changing world in which he or                 Culinary Arts. Now, industry professionals who wish
she lives. The program grants a bachelor’s degree after             to further their education in the culinary arts also have
15 intensive months of education beyond an associate                the convenient and exciting opportunity to do so
degree.                                                             without disrupting their lives or careers.

In 1995, to meet the need for basic skills development              Since its inception, NECI has grown from seven to
and to provide trained cooks for the rapidly developing             over 500 students, from one program offering to eight,
contract food service component of the industry, NECI               and from one restaurant to multiple outlets that serve a
developed the Certificate in Professional Cooking                   variety of customers and provide numerous educational
program.                                                            opportunities for our students. Throughout this time,
                                                                    the school’s dedication to providing small classes,
In 2002, NECI enrolled the first class in an associate              intense education, and a caring learning environment
degree program in Hospitality and Restaurant                        has remained the same.
Management. This program was created to help train
students for the demands of front-of-the-house careers.
In 2004, an associate degree program in Baking and
Pastry Arts was added, along with certificate programs
in each of these highly specialized and sought-after
areas.
In 2006, the Bachelor of Arts in Hospitality and
Restaurant Management was complemented by the
addition of a fully online version of the program. For
the first time, students could pursue this highly
regarded NECI degree from anywhere in the world.
In 2007, in response to the expanding breadth of
opportunities in the food and beverage industry, NECI
began offering a Bachelor of Arts in Culinary Arts. In
this program, students take their culinary skills to the
next level by practicing product development, and
nutritional, sustainable, and international cooking and
advanced kitchen management; and by honing the
business and critical thinking skills necessary for
today’s culinary leaders.



                                                           Page 5
ADMISSIONS AND                                                       Diversity and Support within the
                                                                     Student Population
FINANCIAL AID
                                                                     NECI values diversity in its student body and believes
                                                                     that the creation and encouragement of a diverse
General Admissions Policy                                            learning environment is essential to achieving NECI’s
New England Culinary Institute has a rolling                         educational mission. At NECI, we are committed to
admissions policy. Applicants are admitted to NECI                   providing a supportive educational environment in
when they demonstrate to the Admissions Committee                    which the dignity and rights of each individual are
an attitude and aptitude for success. At New England                 respected. We encourage positive interactions among
Culinary Institute, we seek to enroll individuals who                faculty, staff, and students, and value all individuals,
have a passion for hospitality and the culinary arts and             regardless of personal differences.
a desire to succeed in the dynamic food service
industry. In our classes, students are actively engaged              NECI is dedicated to supporting each individual
and each student’s skills, interests and unique                      student, as well as a variety of student organizations,
background add significantly to the learning                         programs, and services which promote acceptance
experience.                                                          within our student population and the greater NECI
                                                                     community. NECI also encourages students to engage
All complete applications are reviewed and rated by                  in and promote student-run activities, outings, and
NECI’s Review Committee. Each of NECI’s programs                     groups; we strive to provide inclusive opportunities
has specific requirements for admission and an                       and environments that foster an appreciation for
applicant’s abilities are assessed according to those                diversity. Additionally, we focus on the understanding
requirements. Applicants are asked to submit an                      of diversity and how it affects our student body
application form and must submit secondary school                    through a seminar in which all students participate
and college transcripts from an accredited agency or                 during their first residency.
institution. The Admissions Committee reserves the
right to require further information, such as letters of             Students at NECI share a strong desire to succeed in
recommendation, a personal statement, a personal                     the exciting food and beverage industry. There are
interview, submission of SAT/ACT test scores, an                     some 500 students enrolled in its programs at any
additional writing sample, or other materials from                   given time at NECI, with representation from all 50
which to gauge the applicant’s eligibility. Applicants               states and more than 15 foreign countries. The student
may wish to voluntarily submit such supplemental                     body is approximately 60% male and 40% female, with
materials to enhance their application. A tour of                    ages ranging from 18 to well over 40. NECI has a
NECI’s facilities and campus is always strongly                      range of loan and scholarship opportunities for students
recommended. In some programs, submission of a                       with demonstrable financial need. About half of our
current resume documenting food and beverage                         students are first-time college students. Others come to
industry experience is required. Please see Program                  NECI with previous college experience and degrees
Admissions Requirements for detailed information.                    (ranging from associate to doctoral levels), and the
                                                                     desire to pursue a career in the diverse and exciting
Because NECI’s enrollment is limited, applicants are                 hospitality industry. While some students are
strongly urged to submit all required materials as far in            completely new to the industry, others bring recent
advance as possible to ensure entrance requirement                   hospitality experience to our classrooms and kitchens.
completion and term selection.                                       All students find that their educational experience at
                                                                     NECI is current and industry relevant as well as
Applications and supporting materials may be
                                                                     challenging.
submitted online at https://student.neci.edu/ or in print
to:
        Application Processing                                       NECI’s programs and facilities are generally accessible
        Admissions Office                                            to persons with learning challenges and physical
        New England Culinary Institute                               disabilities. Applicants should review the Essential
        56 College Street                                            Program Eligibility Requirements, outlined in the
        Montpelier, VT 05602.                                        sections following for each degree and program.
                                                                     Students needing special services should contact the
                                                                     Learning Services Coordinator, who serves as NECI’s
                                                                     disability coordinator, or the Human Resources

                                                            Page 6
Director, who acts as the grievance coordinator. Both                approved by the National Association of Credential
are committed to working with students to arrive at                  Evaluation Services. For a list of all of NACES®
workable solutions for their particular needs. It is                 members, visit: naces.org .
important for students who will need specific services,
such as sign language interpreters, to discuss their                 All international students (non-US citizens) must
needs with the Learning Services so that there is                    submit an Affidavit of Support (INS Form I-134),
adequate time to put the services in place. Students                 notarized at a bank by a notary public, as a statement
should refer to the Policies and Procedures for Students             of financial responsibility. When formally accepted,
with Disabilities section under Academic Practices and               the Admissions department will issue the forms
Policies.                                                            required to apply for the appropriate Visa.

NECI embraces a diverse student body and does not                    Program Admissions Requirements
discriminate on the basis of race, creed, color, national
origin, age, gender, sexual orientation, or disability.              The requirements for all programs are:

Under the Higher Education Opportunity Act (2008),                   • a completed online or paper NECI application
New England Culinary Institute must provide                          • the NECI Application Signature Page (for
information about the student body diversity, including                applications submitted online)
the percentage of enrolled, full-time students in the                • Official high school, high school equivalency
following categories: gender, self identified members                  (GED), or college transcripts from an accredited
of a major racial or ethnic group, Federal Pell Grant                  school or agency (see The Application Process for
recipients. These statistics and other information                     requirements specific to each NECI program)
regarding NECI’s policies regarding diversity and                    • As outlined below, certain programs may have
harassment are available at NECI.edu or through the                    additional specific requirements
Registrar’s Office at registrar@neci.edu .
                                                                     Additional materials may be submitted to enhance your
                                                                     application as outlined under Supplemental
International Students                                               Information. Additional information may include a
NECI is authorized by the United States Immigration                  resume documenting work experience, a written or
and Naturalization Service to enroll international                   video personal statement, SAT/ACT scores, or letters
students. International students wishing to enroll must              of recommendation.
meet the same requirements as other applicants.
International (non-US citizen) students who do not                   The Review Committee will evaluate transcripts based
speak English as their first language need to                        on curriculum taken, grade point average, and class
demonstrate English language proficiency.                            Rank. As stated above, the Admissions Committee
                                                                     reserves the right to request additional information or
International students applying for the Bachelor of Arts             to require a personal interview. Interviews may be
or the Associate of Occupational Studies in Hospitality              conducted over the telephone or in person.
and Restaurant Management and the Bachelor of Arts
in Culinary Arts (on ground or online) are required to               International students should refer to the International
earn a minimum score of 550 paper-based, 79-80                       Students section of this catalog for additional
internet-based, or 213 computer-based on the TOEFL                   requirements.
exam; or a recommended minimum score of 6 on the
IELTS; or an equivalent proficiency exam. Students                   Bachelor of Arts Programs
applying for the Associate of Occupational Studies in
                                                                     Students wishing to enroll or transfer into in NECI’s
Culinary Arts, or Baking and Pastry Arts, or the
                                                                     upper-division Bachelor of Arts programs in
certificate programs, are required to earn a minimum
                                                                     Hospitality and Restaurant Management or Culinary
score of 500 paper-based, 61 internet based, or 173
                                                                     Arts are expected to have appropriate culinary and
computer-based on the TOEFL exam; or a
                                                                     food service industry knowledge. Appropriate culinary
recommended minimum score of 5 on the IELTS; or
                                                                     and industry knowledge is assessed through a review
equivalent proficiency exam. International applicants
                                                                     of practical work experience, prior education and
must provide official English translation/educational
                                                                     interviews. It is recommended that students submit a
evaluations for all international transcripts and
                                                                     resume with their application materials.
evaluations must be from an educational service

                                                            Page 7
Online Bachelor of Arts Programs                                    contact your local Veterans Administration Regional
                                                                    Office.
Students wishing to enroll in NECI’s online, upper-
division Bachelor of Arts programs in Culinary Arts                 State Aid: NECI is certified by the Vermont State
and Hospitality and Restaurant Management should                    Board of Education as a bona fide institution of higher
refer to NECI.edu. Since these programs do not include              learning. Instate students may apply for financial aid
an internship requirement students will be required – as            made available by the state.
a condition of admission to the program – to be
actively employed or have appropriate work
experience in an industry-related position. A current               The Application Process
resume must be submitted with the application.                      You can begin the application process online at
                                                                    https://student.neci.edu/ or you can request an
In addition to the admissions requirements listed                   application by contacting the Admissions department
below, students applying to this program must have                  at 877.223.6324. Please indicate the program for which
access to adequate resources. Please refer to the                   you are applying.
Computer Requirements section of the Student
Handbook or the information is also available online                Completed applications can be mailed to:
at NECI.edu.
                                                                            Admissions
                                                                            New England Culinary Institute
Financial Aid                                                               56 College Street
                                                                            Montpelier, VT 05602.
New England Culinary Institute has a range of loan and
scholarship    opportunities   for    students    with              Materials submitted as part of the application process
demonstrable financial need. The Admissions                         are not returned to the applicant; please retain a
department can provide applicants with information                  duplicate copy of all information sent out as part of the
about scholarships, sponsorships and employment                     admissions process.
opportunities while attending school. No applicant
should hesitate to apply for admission because of
                                                                    Transcripts and Records
financial circumstances alone.
                                                                    Contact the schools you have listed on your application
Eligibility for financial aid will be determined from               (high school, vocational school, college) and ask that
information provided by the student on the Free                     official transcripts of your grades/credentials earned be
Application for Federal Student Aid (FAFSA).                        sent to the NECI Admissions Office. If you hold a
Application forms for financial aid and complete                    GED, contact your official GED Testing Center to
instructions are available from the Admissions                      request an official certificate indicating your scores,
department.                                                         completion and completion date to be sent to the NECI
                                                                    Admissions Office.
Because of the ongoing changes in federal legislation,
NECI does not include financial aid details in this                 Photocopies or transcripts received from the applicant
catalog. For the most up-to-date information, you may               are not considered to be official documentation.
consult the Financial Aid Fact Booklet. For a copy of               Official transcripts must be sent in a sealed envelope
the Financial Aid Fact Booklet, please call                         from the awarding school, college or GED Testing
877.223.6324,        visit      NECI.edu,        email              Center to the following address:
admissions@neci.edu or write to:
                                                                            Admissions
        Admissions Department                                               New England Culinary Institute
        New England Culinary Institute                                      56 College Street
        56 College Street                                                   Montpelier, VT 05602
        Montpelier, VT 05602
                                                                    All acceptance decisions for NECI are conditional until
Veterans’ Educational Benefits: All degree and                      official copies of GED certificates or high school and
certificate programs at NECI are approved by the                    college transcripts are received by the Admissions
Vermont State Approving Agency for veteran                          Office.
educational benefits. For eligibility determination,


                                                           Page 8
Transcript Requirements by Program                                     official transcript is needed for the application
                                                                      review and a second official transcript indicating
Educational requirements vary by program. Please                      graduation or course completion is required.
submit official transcripts as outlined in the following            • In addition to the transcripts above, if you have
pages.                                                                attended any additional postsecondary schools, you
                                                                      are expected to submit official transcripts from
Certificate and AOS programs                                          these colleges as well, whether a degree has been
• An official high school transcript from an                          earned or not.
  accredited school or agency indicating receipt of a               • Note: Students applying to the fully online bachelor
  high school diploma or an official high school                      programs      in    Hospitality   and     Restaurant
  equivalency certificate (GED).                                      Management or in Culinary Arts must also
• Note: if you are currently in high school, an official              demonstrate food and beverage work experience
  transcript is needed for the application review and a               and must possess the minimum computer
  second official transcript indicating high school                   requirements as outlined under Computer
  graduation is required.                                             Requirements or at http://www.neci.edu/academic-
• In addition to the High School / GED transcripts                    programs/online-degree-programs/computer-
  above, if you have attended any postsecondary                       requirements.
  school, you are expected to submit official college
  transcripts as well, whether a degree has been                    In cases in which a student possesses a post-secondary
  earned or not.                                                    degree, an official college transcript from an accredited
                                                                    institution will be accepted in lieu of a high school
Bachelor of Arts in Culinary Arts                                   transcript. The Review Committee may recommend
                                                                    that some applicants enroll initially in the Associate of
• An official high school transcript from an                        Occupational Studies in Culinary Arts. These
  accredited school or agency indicating receipt of a               applicants will be accepted into the bachelor’s degree
  high school diploma or an official high school                    program upon successful completion of the first year of
  equivalency certificate (GED).                                    the associate program.
• Note: if you are currently in high school, an official
  transcript is needed for the application review and a             Supplemental Information
  second official transcript indicating high school
  graduation is required.                                           The admissions staff always recommends that
• a “C” average in core curriculum courses is                       prospective students take a tour of the NECI campus
  required.                                                         and may request additional interviews or information.
• If submitting a General Educational Development                   Applicants may also be asked to spend some time in a
                                                                    NECI class environment with instructors, take a
  (GED) diploma, student must have attained a
  standard score of at least 450 on each of the five                written assessment test in English and mathematics to
                                                                    demonstrate the ability to succeed in the program, or
  parts of the GED test.
                                                                    submit a supplemental essay in response to specific
• In addition to the High School / GED transcripts
                                                                    academic questions.
  above, if you have attended any postsecondary
  school, you are expected to submit official college
                                                                    NECI may require a personal interview, either by
  transcripts as well, whether a degree has been
                                                                    phone or in person. Prospective students may choose
  earned or not.
                                                                    to submit supplemental materials to strengthen their
                                                                    application.
Upper Level Programs:
Bachelor of Arts in Hospitality and                                 Supplemental materials may include:
Restaurant Management (resident and online),                        •   SAT/ACT scores
Bachelor of Arts in Culinary Arts (online)                          •   Resume detailing work experience
• An official transcript from an accredited                         •   Letters of Recommendation
  postsecondary institute or college indicating receipt                 Submit recommendations from hospitality
  of an associate level degree or higher in a related                   professionals, employers or teachers are preferred.
  field, or a minimum of 60 college semester credits.                   Letters from persons related to you will not be
• Note: if you are currently enrolled in classes, an                    accepted. Multiple letters of recommendation are



                                                           Page 9
                                                                      Specialized Admissions Criteria
    certainly encouraged.
•   Personal Statement                                                Prospective students with previous education or
    Produce a written statement addressing your                       significant life experience may be eligible for
    reasons for applying to NECI, what special                        specialized admissions consideration or may be
    qualities you bring to the program, and how you                   eligible to transfer credit into NECI’s degree programs.
    hope to contribute to the future of the food and                  Please contact the Admissions Office for information
    beverage industry. Please feel free to add any                    on the programs outlined below. Students wishing to
    information to help us learn about you as a NECI                  transfer credit from other institutions should refer to
    student -- your plans for the program, as well as                 NECI’s Transfer of Credit policy in this catalog or at
    your ability to think, write critically and be                    NECI.edu.
    creative.
•   Video Personal Statement                                          Guaranteed Admission
    Create a two to three minute video addressing the                 Students enrolled in NECI’s Associate of Occupational
    topics listed under Personal Statement. Upload the                Studies in Culinary Arts and Baking & Pastry Arts
    video to an easily accessible website (i.e.                       programs are guaranteed admission to the Bachelor of
    YouTube, privacy setting recommended), and send                   Arts in Culinary Arts upon successful completion of
    the URL and password to admissions@neci.edu or                    their associate degree program requirements.
    your admissions rep.
                                                                      Students enrolled in NECI’s associate degree programs
Do not arrange for another person to write your                       are guaranteed admission to the Bachelor of Arts in
statement or produce your video. This could                           Hospitality and Restaurant Management upon
jeopardize your acceptance.                                           successful completion of the associate degree program
                                                                      requirements.
Campus Tour
A tour of the campus is strongly recommended. Please                  Advanced Placement - Associate of Occupational
contact the Admissions department to arrange a tour.                  Studies in Culinary Arts and Associate of
                                                                      Occupational Studies in Baking and Pastry Arts
Enrollment Procedures                                                 Highly qualified applicants with significant (at least
At the time of acceptance (or 135 days before a student               three years) related experience in quality dining
is scheduled to register for classes, should this date be             operations may apply for advanced placement in the
later), a student will be sent a Student Enrollment                   Culinary Arts or the Baking and Pastry Arts degree
Agreement. This is a signed contract between the                      programs. A student enrolled through advanced
enrolling student and the school. It specifically states              placement completes a modified curriculum from the
the rights and obligations of the student and the school.             first residency and has the first internship requirement
                                                                      waived. Upon completion of first year requirements,
NECI’s Student Handbook can be viewed at NECI.edu                     the student immediately enrolls in the second year
and describes the student evaluation process, student                 residency.
records, and student life. Every student should read the
handbook carefully before signing and returning the                   The modified first year is an individualized program
Student Enrollment Agreement.                                         based on the candidate’s previous experience and
                                                                      knowledge, and is structured in the form of an
The Student Handbook and the Student Enrollment                       Academic Plan (AP) developed by the Academic
Agreement serve as addenda to this Catalog. If there                  Advising Office. The AP outlines a schedule of
are any inconsistencies between the terms of the                      coursework that the student will complete by attending
Student Enrollment Agreement and the Student                          partial or full courses, participating in guided study,
Handbook or this Catalog, the terms of the Student                    transfer of credit, or Assessment of Prior Learning
Enrollment Agreement shall control. If there is an                    (APL). Credit will not be awarded for completion of
inconsistency between this Catalog and the Student                    partial courses. Determinations regarding transfer
Handbook, the Student Handbook shall control.                         credit and APL must be made prior to the student
                                                                      beginning classes, except in extenuating circumstances.
                                                                      In order to qualify for this program, candidates must
                                                                      meet all the requirements outlined for admission to the

                                                            Page 10
associate degree program and pass a written and                         missing the practical culinary and service skills
practical exam. The cost of testing is $500. The                        required to enroll in the program. These applicants may
applicant’s writing skills are also assessed. Applicants                have an associate degree in Restaurant Management
interested in preparing for the written test will be sent a             from a community college, an associate degree in
list of suggested readings.                                             another field, credits from college courses, or other
                                                                        educational and practical experience that makes the
For the Associate of Occupational Studies in Culinary                   bachelor’s degree program otherwise ideal for them.
Arts, the practical portion of the advanced placement                   The bachelor’s degree preparation program is designed
test involves kitchen work and includes general taste,                  to serve these applicants.
touch, and timing skills as demonstrated through knife
work, soup and sauce preparation, and mise en place.                    Through participation in associate or certificate level
Applicants are asked to prepare several dishes                          classes, students gain knowledge in areas such as
demonstrating knowledge of classical preparation                        baking, cooking theory, table service, culinary history,
techniques during the test. The written test covers                     culinary terminology, wines, industry-related math or
general culinary history and math knowledge.                            technology. To qualify to participate in this preparation
                                                                        program, applicants must meet all requirements for
For the Associate of Occupational Studies in Baking                     admission into NECI’s associate degree programs and
and Pastry Arts, the practical portion of the advanced                  must have completed the application process for the
placement test involves kitchen work and includes                       bachelor’s degree.
general taste, touch, and timing skills as demonstrated
through bread making, lamination, pastry and dessert                    The bachelor’s degree preparation program is an
preparation, and mise en place. Applicants are asked to                 individualized program structured in the form of an
prepare several dishes demonstrating knowledge of                       Academic Plan (AP) developed for the candidate by
classical preparation techniques during the test. The                   the Academic Advising Office. The AP outlines a plan
written test covers general understanding of baking and                 for directed study and/or a schedule for coursework
pastry terminology and math knowledge.                                  that the student will complete either by attending
                                                                        partial or full NECI courses. Courses may be offered
Advanced Standing: Bachelor of Arts in                                  online or on campus. Credit will be awarded for
                                                                        bachelor’s degree preparation work only when the
Culinary Arts
                                                                        student is enrolled in, and completes an entire culinary
Graduates from schools other than New England                           arts course, as a part of the AP.
Culinary Institute who hold an associate degree in
Culinary Arts or a related field may apply for advanced
standing in the Bachelor of Arts in Culinary Arts.
Applicants may petition for advanced standing by
submitting an official transcript of associate degree
work completed, indicating successful graduation and
graduation date, to the Academic Advising Office.
Additional information in the form of school catalogs,
course descriptions or syllabi may be required.

Students enrolled with advanced standing will receive
transfer credit for first and second year courses and/or
have program requirements waived to enroll directly
into the third year residency. Advanced standing
students may be required to take additional course
work to meet curriculum distribution and/or credit hour
requirements of the bachelor’s degree program in
Culinary Arts.

Bachelor of Arts Preparation
Some otherwise strong candidates for the upper level
Bachelor of Arts in Hospitality and Restaurant
Management or in Culinary Arts programs may be

                                                              Page 11
                                                                     refrigerated pastry case, sinks, dish and pot washing
THE CAMPUS                                                           area, and other equipment needed for serving between
                                                                     30 and 100 meals at dinner.
New England Culinary Institute’s campus is located in
the Vermont state capital of Montpelier. A
                                                                     NECI on Main
quintessential New England town of about eight
                                                                     118 Main Street
thousand people, Montpelier has many charming
                                                                     Montpelier, Vermont
shops, restaurants, and parks. NECI housing and
                                                                     802.223.3188
educational facilities are spread throughout the town.
NECI educational facilities include classrooms, library,             NECI on Main features local and regional cuisine with
computer access, and kitchen laboratories, as well as                a farm-to-table theme and a contemporary dining
restaurants serving the public—including a farm-to-                  experience. Additionally, the restaurant lounge menu
table themed restaurant, a casual restaurant for more                offers a small-plate concept focused on foods of the
informal dining, a bakeshop, two cafeterias, and                     Mediterranean.
banquet and catering facilities.
                                                                     The restaurant kitchen is equipped with range/ovens, a
Program administration offices, classrooms, a library,               griddle, salamander, standard gas grill and charcoal
wireless computer access and learning labs are all                   grill, standard deep fryer and an induction deep fryer,
located within walking distance of one another.                      convection oven, combi-steamer, stockpot range,
Student support services, including learning services,               refrigerated prep tables, sinks, stainless worktables,
student services, career services, and academic                      refrigerated pastry case, refrigerated lettuce dispensers,
advising, are centrally located at 7 School Street. The              walk-in refrigeration, dish and pot washing area, and
executive offices, admissions, registrar, and student                other equipment needed for serving between 50 and
financial services are located in Harris Hall at 56                  300 meals at breakfast, lunch, and dinner.
College Street.
                                                                     La Brioche Bakery & Café
Student housing is available in the residence halls                  89 Main Street
located at the Vermont College campus or within the                  Montpelier, Vermont
Montpelier community. The student cafeteria is also                  802.229.0443
located at Vermont College. Wireless Internet services
are provided in all dorms, classrooms and Dewey Hall.                La Brioche is a European- style café specializing in
Health club memberships are provided for all students                baked goods, pastries, and artisan breads.
at a local fitness center.
                                                                     The bakeshop has a classroom, and three kitchen areas
Many students find it convenient to bring their cars to              equipped with mixers of various sizes, worktables,
Montpelier. It can, however, be difficult to locate                  convection and deck ovens, walk-in and reach-in
adequate parking, especially during the winter. Limited              refrigerators, two proofers, walk-in freezers, sinks, a
parking is available for resident students only at some              sheeter, dough divider, and other equipment needed for
residence halls. Parking is generally not provided at                the production of baked goods described in the
classroom or kitchen buildings; students are expected                curriculum.
to abide by the Montpelier community parking
regulations.                                                         Vermont College of Fine Arts
                                                                     Dewey Dining Hall
                                                                     Montpelier, Vermont
NECI Restaurants and Food Services                                   802.828.8850
Chef’s Table                                                         Classic college dining hall service offered to Vermont
118 Main Street                                                      College students, NECI students, and the public. This
Montpelier, Vermont                                                  large kitchen is designed to handle two production
802.229.9202                                                         classes and is equipped with ranges, a clamshell
                                                                     broiler, deep fryers, a salamander, griddle, a combi-
Chef’s Table offers regional ingredients, innovative                 oven steamer, food warmer, bain marie wells, work
cuisine, and gracious service for special events and                 counters, steam kettle, tilt skillet, reach-in refrigerators,
banquets. The restaurant kitchen is equipped with                    meat slicer, convection ovens, pot wash area,
range/ovens, salamander, gas grill, deep fryer,
refrigerated prep tables, stainless worktables,
                                                           Page 12
refrigeration prep counter, and other production and
instructional equipment.

NECI’s meat fabrication kitchen is also located at
Vermont College. This Vermont State Inspected
production facility is equipped with grinding, mixing
and sausage-stuffing machines, a cryovac machine, a
digital label-printing scale, hot and cold smoke
cabinets and a cook and hold oven.

The National Life Group
National Life Drive
Montpelier, Vermont
802.229.3397
An open servery operation meeting the breakfast and
lunch needs of employees of the financial services
company and the State of Vermont.

Serving 500 to 700 customers a day between breakfast
and lunch, this kitchen and servery is equipped with
walk-in and reach-in refrigeration, steam jacketed
kettles, tilting skillet, combi-steamers, convection
ovens, deck ovens, ranges, fryolators, broiler, mixers,
slicers, hot line and salad bar.




                                                          Page 13
                                                                     700-hour internship and additional course work. Class
EDUCATIONAL PROGRAMS                                                 size is a maximum of 10 students per instructor in
                                                                     kitchen and dining room classes, and a maximum of 30
All programs at NECI offer a standards-based                         students per instructor in traditional classrooms.
approach to education that measures the mastery of                   Maximum class size in the first term of any program
skills. The educational standards outline the skills and             may exceed these ratios by one to two students.
knowledge that all students are expected to                          Occasionally, other situations may arise which cause
demonstrate before graduating. These standards                       class size to temporarily exceed these ratios by one to
represent the wide range of skills needed for success in             two students.
the food and beverage industry, and span the domains
of applied science, critical and creative thinking,                  The Bachelor of Arts in Culinary Arts is designed to
personal and professional development, culinary arts,                prepare qualified students for professional level careers
service arts, baking and pastry arts, and business                   in the contemporary culinary industry. Upon
management. Within each domain, NECI faculty has                     completion of the program, graduates are able to
determined the standards that every student is expected              perform effectively as professional cooks in à la carte
to meet. In each class, students engage in projects,                 and other commercial kitchen settings or in entry level
activities, discussions, lectures, and hands-on practice             kitchen management positions, including: assistant
in NECI’s food service operations, building on the                   kitchen manager, sous chef, or chef in a small
required skills until they are able to produce evidence              restaurant. Students in this program are also exposed to
that the standard has been met.                                      specialized industry professions such as food writer,
                                                                     research and development chef, personal chef, or chef
NECI educational standards differ from program to
                                                                     de cuisine in a specialized kitchen, and graduates are
program, emphasizing the particular skills needed by
                                                                     prepared to pursue further education in advanced
students preparing to enter each avenue in the
                                                                     culinary topics.
hospitality industry. Within each program, the
standards ensure that students learn the skills they
                                                                     Educational Objectives
need, although they may be practicing these skills
within different outlets or classes. Specific courses                In order to optimally prepare students for professional
may vary in number or length to provide students the                 positions in the industry, NECI has established the
best learning experience at each time of year. The                   following educational goals for the Bachelor of Arts in
curriculum outlined in this Catalog represents the                   Culinary Arts program:
breadth of material and the related credits awarded in
each program. A final course listing for each program                •   To provide intensive practical training and
matriculation is included in the student’s final, term-                  refinement of cooking skills, including specialized
specific Enrollment Agreement, signed during                             and regional cuisines
registration.                                                        •   To help students develop the attributes of a
                                                                         professional cook
In an effort to prepare our students for the modern
                                                                     •   To explore the theory of food, including food
technology based aspects of the industry, many courses
have online and/or technology based course material.                     science, nutritional cooking, sustainability, menu
Courses may be offered in face-to-face settings, fully                   development, taste and flavor, gastronomy, artistic
online, or as hybrids, with technology supporting on-                    presentation, food and wine pairing.
ground instruction. All internships are supported                    •   To build a foundation in the business aspects of the
through online course participation. Students will                       culinary industry, including purchasing, safety, cost
receive information about the school’s online learning                   control, financial and human resource management
platform at Orientation.                                             •   To develop the personal and professional skills
                                                                         needed to succeed, including professional
Bachelor of Arts in Culinary Arts                                        communications, time management, business
                                                                         etiquette, self-awareness, community relations, and
The bachelor’s (Bachelor of Arts) degree in Culinary                     team creation
Arts is a 39-month program that includes three 6-
                                                                     •   To improve critical and creative thinking skills, such
month residencies of classroom work, intensive hands-
                                                                         as problem solving, information literacy, and
on learning in the kitchens and food services of NECI;
                                                                         quantitative reasoning
two 700-hour internships; and a 9-month nonresident
period (3 academic terms) that includes an additional

                                                           Page 14
•   To expand student awareness of history, art, science,             food service businesses to advanced education in law,
    and language.                                                     the environment, agriculture, and food policy.

These educational objectives influence all facets of the              Baking and Pastry Arts Specialization
program, from the curriculum and teaching techniques,
                                                                      The baking and pastry specialization is designed for
to the code of student conduct in the classroom, and
serve as important guidelines for all those in the                    students holding an Associate of Occupational Studies
program.                                                              in Baking & Pastry. Students in this specialization will
                                                                      examine menu development, kitchen management,
                                                                      international cuisines, and contemporary recipe
Specialization Options                                                development from the perspective of the pastry chef.
NECI offers three specialization options within the                   Students will focus on advanced garnishing techniques,
resident Bachelor of Arts in Culinary Arts program that               large-scale production, artisan breads, dessert and wine
allow students to enhance their learning and enter the                pairing, and decorative arts such as chocolate, sugar, or
industry with stronger skills in the following areas:                 pastillage. Internships might include opportunities in
Wine and Beverage Studies; Sustainability; Baking and                 fine dining pastry kitchens, resort pastry departments,
Pastry Arts.                                                          or in refined bakery and wedding cake operations.

These unique specializations allow students to                        Required Subject Matter
concentrate parts of their program on topics of special
interest to them within the contemporary food and                     First Residency
beverage industry.                                                    MOD 1                                     Academic Term 1
                                                                      Course Code   Course Description              Credits
Students choosing to select a specialization may design               CMOR1000       Orientation                        0.0
assignments and projects during their residency to                    CMAS1102       Cooking Theory & Food Science 2.0
support their specialization, as well as completing a                 CMBM1603       Information Technology             3.0
minimum of three focused elective courses (9 credits)                 CMPD1302       Professional Development           1.0
and an internship (15 credits) tailored to this area of               BMCA1603       Baking I                           2.0
study.                                                                CMSA1102       Table Service & Intro to Wines     2.0
                                                                      CMAS1400       Sanitation & Food Safety           1.0
Wine and Beverage Studies Specialization                              CMCT1000       Writing Fundamentals               0.0
This specialization is for students who seek to broaden               CMCS1000       Service Learning 1                 0.0
their understanding of the role that wines and                        CMCT1001       Math Lab                           0.0
beverages play in the culinary field. The specialization
emphasizes developing a comprehensive understanding                   MOD 2                              Academic Term 2

of viticulture, wine making, distillation and brewing                 Course Code Course Description            Credits
processes; an appreciation for the many cultural                      CMCA1502 Introduction to Meat Fabrication     1.0
influences on wine from different countries and                       CMCT1902 French Classic Cuisine               2.0
regions; and the ability to assess fine beverages.                    CMCA1300 Culinary Basics & the Production 3.0
Internships focus on establishments with value-added                               Kitchen
beverage programs or tasting menus, such as wineries,                 CMCT1951 History & Culture                    1.0
breweries, or fine dining restaurants.                                CMCT1203 Written Expression                   3.0
                                                                      CMCA1205 Intro to A La Carte Cooking:         3.0
                                                                                   Lunch
Sustainability Specialization
                                                                      CMPD1300 Professional Development             0.5
Sustainability awareness and practical considerations                 CMCS1000 Service Learning                     0.0
are essential to culinary leadership. Students in this
specialization will learn how to source local foods,                  Internship 1                   Academic Terms 3 and 4
work in an environmentally conscious manner, and                      Course Code Course Description             Credits
address food access concerns while operating a                        CMCA1008 Internship & Internship                7.5
successful small business. Internships range from                                  Connection 1
creative local kitchens, to national and international                CMCA1009 Internship & Internship                7.5
organizations devoted to the future of food. Graduates                             Connection 2
with a sustainability specialization have broad career
opportunities, ranging from progressive restaurants and

                                                            Page 15
Second Residency                                                    DEBM3401      Extending the Season:                   2.0
                                                                                  Sustainability in Action
MOD 3                                   Academic Term 5
Course Code   Course Description             Credits                Non Resident Period
CMOR2000      Orientation                         0.0
                                                                                                   Academic Terms 11, 12 and 13
CECA2307      Catering & Banquets PM              3.0
                                                                    Course Code Course Description                   Credits
CMCT2901      The Art of Cuisine                  3.0
                                                                    DECA4003 Internship & Internship                     5.0
CMAS2520      Flavors of the Mediterranean        4.0
                                                                                Connection 1
CMAS2502      Sensory Analysis                    3.0
                                                                    DECA4004 Internship & Internship                      5.0
                                                                                Connection 2
MOD 4                                Academic Term 6
                                                                    DECA4005 Internship & Internship                      5.0
Course Code Course Description            Credits
                                                                                Connection 3
CMCA2903 Advanced Culinary Techniques:           4.0
                                                                    HMCT3100 Critical Issues in Leadership                3.0
             Farm to Table
                                                                    DMCT3300 Concepts in Natural Systems                  3.0
CECA2702 Pastries, Confections & Plated          3.0
                                                                    DMCT3400 Capstone                                     3.0
             Desserts
HEAS2301 Nutrition                               3.0
CMCA2503 Meat Fabrication & Charcuterie          2.0                Credit Hour Requirements
CEPD2301     Professional Development 2          0.5                Total minimum credit hours for the 39-month program
CMBM2902 Fundamentals in Management              3.0                are 138 credits. In each year, 15 semester credit hours
                                                                    are accrued during internship. In the final non-resident
Internship 2                   Academic Terms 7 and 8               terms, 9 semester credit hours are offered online. As
Course Code Course Description             Credits                  outlined in the Program Graduation section of this
CMCA2006 Internship & Internship                 7.5                catalog, students transferring between terms or
             Connection 1                                           programs, students receiving advanced placement, or
CMCA2007 Internship & Internship                 7.5                students who, upon approval of the Academic
             Connection 2                                           Advising Office, receive a waiver of any program
                                                                    requirement, may graduate with fewer than 138
Third Residency                                                     semester credit hours.
MOD 5                               Academic Term 9
Course Code Course Description       Credits                        Bachelor of Arts in Culinary Arts, Online
DEOR3000 Orientation                          0.0                   Program for Year 3 and 4
DEELXXX Culinary Elective #1                  3.0                   The upper level of the Bachelor of Arts in Culinary
DEAS3100 Chemistry & the Scientific           1.0                   Arts is also offered in a fully online delivery format.
             Method                                                 The program consists of 72 weeks of instructional time
DECT2611 Spanish I                            2.0                   (beyond the associate degree or other qualifying
DECT2621 Spanish II                           2.0                   educational credits and industry experience); due to
DEAS4102 Product Development:                 1.0                   scheduled breaks between classes, the program can
             Entrepreneurship                                       generally be completed within 24 months. The
DEAS3500 Culture & Cuisine: International                           program is offered in 12 six-week online course
             Flavors                          2.0                   segments, which are available on a revolving carousel
DECT3900 History & Culture: Asia, Mid-        1.0                   schedule. This timeframe allows students to
             East, and the Americas                                 matriculate into the program at any point in the year.
DECS3000 Service Learning                     2.0                   Successful participation in each course requires
                                                                    minimum of 30 hours per week, including time
MOD 6                               Academic Term 10                involved in online content and discussion boards, and
Course Code Course Description            Credits                   time spent in reading, research, and completion of
DEELXXXX Culinary Elective #2                   3.0                 assignments and labs.) Class size is a maximum of 18
DECA3900 Contemporary Cuisine/Menu              1.0                 students per class section.
             Development
DEBM3800 Kitchen Management                     2.0                 To successfully complete the program, students must
HMBM3802 Financial Management                   3.0                 complete all 12 courses and sanitation certification
DECT3204 Critical Issues, Reading, Research 3.0                     requirement, as outlined under Graduation
             and Writing                                            Requirements outlined below. The online Bachelor of

                                                          Page 16
Arts in Culinary Arts does not include an internship                  Course Code Course Description               Credits
requirement. Instead, as a condition of admission to the              DOAS3500 Conversational Language                  5.0
                                                                                       st
program, students are required to be actively employed                HOBM3100 21 Century Communication                 5.0
in an industry-related position or have appropriate                   DOAS3300 Contemporary Nutrition                   5.0
experience in the food and beverage industry. This                    DOCT3300 Concepts in Natural Systems              5.0
requirement allows instructors to more fully integrate                HOCT4100 Critical Issues in Leadership            5.0
the online learner’s concurrent education and work                    DOBM3801 Kitchen Operations Management            5.0
experiences, and to draw heavily from industry                        DOCT4900 Entrepreneurship                         5.0
practice. This program is designed for students seeking               DOAS4100 Exploring Sustainability: Practices 5.0
to further advance their careers in the business,                                   in Preservation
management, and entrepreneurial aspects of the                        DOCT3500 Advanced Culinary Techniques             5.0
hospitality field.                                                    DOCT3600 Global Cultures & Cuisine                5.0
                                                                      DOCA4800 Advanced Food and Wine Pairings 5.0
Upon completing the program, graduates are able to                    ServeSafe Sanitation Certification Requirement    0.0
develop the skills necessary to grow within their
current positions as well as perform effectively in key               Required Computer Specifications
entry level leadership positions in the hospitality
industry, such as kitchen manager, sous chef, banquet                 Students applying to the fully online BA in Culinary
chef, event planner and chef de partie.                               Arts program must possess the minimum computer
                                                                      requirements    as    outlined     under   Computer
Educational Objectives                                                Requirements or at http://www.neci.edu/academic-
                                                                      programs/online-degree-programs/computer-
In order to optimally prepare students for professional               requirements.
level positions in the industry, NECI has established
the following educational goals for the bachelor’s                    Graduation Requirements
degree in Culinary Arts program:
                                                                      Beyond completion of the courses outlined above,
• To explore the theory of food, including food                       students must complete the following requirements prior
  science, nutritional cooking, sustainability, menu                  to graduation:
  development, taste and flavor, gastronomy, artistic                 • ServSafe Sanitation Certification
  presentation, food and wine pairing.
• To build a foundation in the business aspects of the                Credit Hour Requirements
  culinary industry, including purchasing, safety, cost
                                                                      Total minimum credit hours for the online Bachelor in
  control, financial and human resource management.
                                                                      Culinary Arts program are 120 credits. Students
• To develop the personal and professional skills                     entering the program must possess a minimum of 60
  needed to succeed, including professional                           semester credits. For students choosing the online
  communications, time management, business                           delivery option of the upper level, 60 credits are
  etiquette, self-awareness, community relations, and                 delivered in the 72-week delivery of Year 3 and 4.
  team creation.
• To improve critical and creative thinking skills, such
  as problem solving, information literacy, and
                                                                      Associate of Occupational Studies in
  quantitative reasoning.                                             Culinary Arts
                                                                      The associate (Associate of Occupational Studies)
These educational objectives inform all facets of the                 degree program in Culinary Arts is a 24-month
program, from the curriculum and teaching techniques,                 program that includes two 6-month residencies of
to the code of student conduct in the classroom, and                  classroom work, intensive hands-on learning in the
serve as important guidelines for all those in the                    kitchens and food services of NECI, and two 6-month,
program.                                                              700-hour internships. Class size is a maximum of 10
                                                                      students per instructor in kitchen and dining room
Required Subject Matter                                               classes, and a maximum of 30 students per instructor in
60 prior college credits are required for entry into this             traditional classrooms. Maximum class size in the first
program. Courses are offered on a revolving carousel                  term of any program may exceed these ratios by one to
schedule, entry point will determine sequence of                      two students. Occasionally, other situations may arise
courses.

                                                            Page 17
which cause class size to temporarily exceed these                     CMCS1000       Service Learning 1                 0.0
ratios by one to two students.                                         CMCT1001       Math Lab                           0.0
The Associate of Occupational Studies in Culinary
                                                                       MOD 2                              Academic Term 2
Arts is designed to prepare qualified students to
                                                                       Course Code Course Description           Credits
become skilled culinary and kitchen professionals.
                                                                       CMCA1502 Introduction to Meat Fabrication     1.0
Graduates are able to perform effectively in key
                                                                       CMCT1902 French Classic Cuisine               2.0
positions in commercial kitchens, including: à la carte
                                                                       CMCA1300 Culinary Basics & the Production 3.0
cook, baker, banquet cook, rounds cook, assistant
                                                                                    Kitchen
garde manger chef, sous chef, and for highly dedicated
                                                                       CMCT1951 History & Culture                    1.0
and disciplined graduates, chef in a small restaurant.
                                                                       CMCT1203 Written Expression                   3.0
                                                                       CMCA1205 Intro to A La Carte Cooking:         3.0
Educational Objectives                                                              Lunch
To achieve its primary objective of training skilled                   CMCS1000 Service Learning                     0.0
cooks, NECI has established the following educational
goals for the associate degree program:                                Internship 1                   Academic Terms 3 and 4
                                                                       Course Code Course Description          Credits
•   To impart to students a basic theoretical knowledge                CMCA1008 Internship & Internship                7.5
    of cooking                                                                      Connection 1
•   To provide a good practical training in cooking skills             CMCA1009 Internship & Internship                7.5
•   To help students develop the attributes of a good                               Connection 2
    cook, including speed, stamina, dexterity, hand-eye
    coordination, timing, the ability to work with others,             Second Residency
    stressing always the aesthetics of food preparation
    and presentation                                                   MOD 3                              Academic Term 5

•   To test for and strengthen each student’s general                  Course Code Course Description          Credits
    education in the relevant areas of English, math,                  CMOR2000 Orientation                      0.0
    food science, and culinary history                                 CECA2307 Catering & Banquets PM           3.0
                                                                       CMCT2901 The Art of Cuisine               3.0
•   To provide students with the rudiments of modern
                                                                       CMAS2520 Flavors of the Mediterranean     4.0
    business management practices in the context of the
                                                                       CMAS2502 Sensory Analysis                 3.0
    food service industry
•   To secure internships that assess the nature and                   MOD 4                                Academic Term 6
    quality of each student’s training                                 Course Code Course Description          Credits
                                                                       CMCA2903 Advanced Culinary Techniques:          4.0
These educational objectives influence all facets of the                            Farm to Table
program, from the curriculum and teaching techniques                   CECA2702 Pastries, Confections & Plated         3.0
to the code of student conduct in the classroom, and                                Desserts
serve as important guidelines for all those who study at               HEAS2301 Nutrition                              3.0
NECI.                                                                  CMCA2503 Meat Fabrication & Charcuterie         2.0
                                                                       CMBM2902 Fundamentals in Management             3.0
Required Subject Matter                                                CEPD2301     Professional Development 2         0.5

First Residency                                                        Internship 2                   Academic Terms 7 and 8
                                                                       Course Code Course Description             Credits
MOD 1                              Academic Term 1
                                                                       CMCA2006 Internship & Internship                7.5
Course Code Course Description       Credits
                                                                                    Connection 1
CMOR1000 Orientation                         0.0
                                                                       CMCA2007 Internship & Internship                7.5
CMAS1102 Cooking Theory & Food Science 2.0
                                                                                    Connection 2
CMBM1603 Information Technology              3.0
CMPD1302 Professional Development            1.0
BMCA1603 Baking I                            2.0                       Credit Hour Requirements
CMSA1102 Table Service & Intro to Wines      2.0                       Total minimum credit hours for the two-year program
CMAS1400 Sanitation & Food Safety            1.0                       are 86 credits. Each year, 15 semester credit hours are
CMCT1000 Writing Fundamentals                0.0                       accrued during internship. As outlined in the Program

                                                             Page 18
Graduation section of this catalog, students transferring
between terms or programs, students receiving                          These educational objectives influence all facets of the
advanced placement, or students who, upon approval                     program, from the curriculum and teaching techniques
of the Academic Advising Office, receive a waiver of                   to the code of student conduct in the classroom, and
any program requirement, may graduate with fewer                       serve as important guidelines for all those in the
than 86 semester credit hours.                                         program.

Bachelor of Arts in Hospitality and                                    Specialization Options
Restaurant Management                                                  NECI offers three specialization options within the
                                                                       resident Bachelor of Arts in Hospitality and Restaurant
The bachelor’s (Bachelor of Arts) degree in Hospitality                Management program that allow students to enhance
& Restaurant Management is a 15-month degree                           their learning and enter the industry with stronger skills
program (beyond the associate degree or other                          in the following areas: Wine and Beverage Studies;
qualifying educational credits and industry experience)                Sustainability; Baking and Pastry Arts.
that includes 6 months (two academic terms) of
intensive classroom work and project-based learning,                   These unique specializations allow students to focus
and one 9-month non-resident period (3 academic                        aspects of their program on topics of special interest to
terms). The non-resident term includes online                          them within the contemporary management and
coursework and one 700-hour internship. Class size is                  hospitality industry.
a maximum of 10 students per instructor in kitchen and                 Students choosing to select a specialization may design
dining room classes, and a maximum of 30 students                      assignments and projects during their residency to
per instructor in traditional classrooms. Maximum                      support their specialization, as well as completing a
class size in the first term of any program may exceed                 minimum of three focused elective courses (9 credits)
these ratios by one to two students. Occasionally, other               and an internship (15 credits) tailored to this area of
situations may arise which cause class size to                         study.
temporarily exceed these ratios by one to two students.
                                                                       Wine and Beverage Studies Specialization
This program is designed for students seeking to
further advance their careers in the business and                      Effective management in the hospitality industry often
management aspects of the hospitality field. Upon                      requires advanced knowledge of the role that beverages
completing the program, graduates are able to perform                  play in the menu, from both an aesthetic and business
effectively in entry-level management positions in the                 perspective. This specialization emphasizes the
hospitality industry, such as assistant kitchen manager,               development of a broad understanding of viticulture, wine-
banquet or events director, manager in a small                         making, distillation and brewing processes; a refined
restaurant, or assistant food and beverage manager.                    ability to assess fine beverages; an appreciation for the
                                                                       varietal, cultural, historic and societal influences on the
Educational Objectives                                                 wines of different countries; a solid aptitude for pairing
                                                                       beverages to a wide range of cuisines; and
To best prepare students for work in business and                      comprehensive knowledge of marketing and
management positions in the industry, NECI has established             distribution within the alcoholic beverage industry.
the following educational goals:                                       Internships include positions in the fast-growing
                                                                       alcoholic beverage industry as winery marketing
• To focus on the business aspects of the hospitality                  representatives, importers, wholesale sales managers,
  industry, including purchasing, safety, beverage                     or at retail outlets.
  management, cash control, community relations,
  training, marketing, teamwork, accounting, business                  Sustainability Specialization
  writing, and entrepreneurship
• To develop the personal and professional skills
                                                                       The future success of restaurants, hotels and larger-
  needed to succeed, including negotiation,                            scale hospitality enterprises depend upon professionals
  motivation, time management, business etiquette,                     who have experience and expertise in sustainability
  self-awareness, and team creation                                    practices. Sustainability awareness and practical
                                                                       considerations are essential to culinary leadership.
• To improve critical and creative thinking skills
                                                                       Students in this specialization will learn how to source
• To develop conversational skills in Spanish—the                      local foods, work in an environmentally conscious
  second most-used language in the industry                            manner, and make decisions in a global marketplace.

                                                             Page 19
Internships range from leading multi-site hotels and                   Non Resident Period
restaurant corporations, to third party certifying
                                                                                                         Academic Terms 3, 4 and 5
organizations and national/international organizations
devoted to the future of food. The sustainability                      Course Code Course Description           Credits
specialization prepares students for broad range of                    HMBM4002 BAHRM Internship/Career              5.0
careers within the field of food service and hospitality,                           Analysis 1
as well as for advanced education in law, the                          HMBM4003 BAHRM Internship/Career              5.0
environment, agriculture, and food policy.                                          Analysis 2
                                                                       HMBM4004 BAHRM Internship/Career              5.0
                                                                                    Analysis 3
Baking and Pastry Arts Specialization                                  HMBM4352 Innovation & Creativity (online)     3.0
The baking and pastry specialization is designed for                   HMCT3100 Critical Issues in Leadership        3.0
students holding an Associate of Occupational Studies                               (online)
in Baking & Pastry. The baking and pastry                              HMCT3400 Capstone Course (online)             3.0
specialization will prepare students to act as managers
                                                                       Credit Hour Requirements
or pastry chefs in bakeries, cafés, pastry shops, or other
large-scale outlets. This specialization is also ideal for             Total minimum credits for the 15-month program are
those preparing for business ownership in the baking                   60. 15 semester credit hours are earned for the
and pastry field. Students will use the lens of bakery                 internship. 9 semester credit hours are offered online
operations as they develop their business, leadership,                 during the non-resident term.
and entrepreneurial skills in the areas of staffing, cost
control, and management. This specialization
emphasizes the development of advanced skills in
                                                                       Online Bachelor of Arts in Hospitality
artisan breads and pastries, plated desserts, and                      and Restaurant Management
decorative arts such as chocolate, sugar, or pastillage.               The Bachelor of Arts in Hospitality and Restaurant
Internships might include managing the pastry                          Management is also offered in a fully online format.
department in a hotel, assistant manager in a bakery,                  The program consists of 72 weeks of instructional time
recipe development, or dessert catering.                               (beyond the associate degree or other qualifying
                                                                       educational credits and industry experience); due to
Required Subject Matter                                                scheduled breaks between classes, the program can
(60 prior college credits are required for entry into this             generally be completed within 24 months.
program)
MOD 5                                   Academic Term 1                The program is offered in 12 six-week online course
Course Code Course Description               Credits                   segments, which are available on a revolving carousel
HMOR3000 Orientation                                0.0                schedule. This timeframe allows students to
HECT2611     Spanish I                              2.0                matriculate into the program at any point in the year.
HECT2621     Spanish II                             2.0                Successful participation in each course generally
DECT3200     Critical Issues, Reading, Research 3.0                    requires minimum of 30 hours per week, including
HMBM3802 Financial Management                       3.0                time involved in online content and discussion boards,
HMBM3202 Beverage and Wine Management 3.0                              and time spent in reading, research, and completion of
HMBM3500 Human Resource Management                  3.0                assignments. Class size is a maximum of 18 students
DEELXXXX Elective 1                                 3.0                per class section.

MOD 6                                     Academic Term 2              To successfully complete the program, students must
Course Code Course Description                 Credits                 complete all 12 courses and must complete a general
HMCT4200 21st Century Communications                  3.0              education requirement and sanitation certification
HMBM3702 Introduction to Marketing Theory 3.0                          requirement,    as   outlined   under    Graduation
               & Research                                              Requirements outlined below.
HMBM4801 Strategic Management                         3.0
HMBM3853 Operations Management                        5.0              The online Bachelor of Arts in Hospitality and
DEELXXXX Elective 2                                   3.0              Restaurant management does not include an internship
ServeSafe Sanitation Certification Requirement        0.0              requirement. Instead, as a condition of admission to the
                                                                       program, students are required to be actively employed
                                                                       in an industry-related position or have appropriate

                                                             Page 20
experience in the food and beverage industry. This                    HOBM4300         Strategic Management            5.0
requirement allows instructors to more fully integrate                HOBM4100         Corporate Purchasing &          5.0
the online learner’s concurrent education and work                                     Finance
experiences, and to draw heavily from industry                        HOCT4100         Critical Issues in Leadership   5.0
practice.                                                             DOCT4900         Entrepreneurship                5.0
                                                                      HOBM4200         Beverage Management             5.0
This program is designed for students seeking to                      DOCT3500         21ST Century Communication      5.0
further advance their careers in the business,                        DOCT3600         Spanish Language & Culture      5.0
management, and entrepreneurial aspects of the                        ServeSafe Sanitation Certification Requirement   0.0
hospitality field.
                                                                      Required Computer Specifications
Upon completing the program, graduates are able to
perform effectively in key positions in the hospitality               Students applying to the fully online BA in Culinary
industry, such as kitchen manager, banquet or events                  Arts program must possess the minimum computer
director, restaurant manager, assistant food and                      requirements    as    outlined     under   Computer
beverage manager, or assistant general manager.                       Requirements or at http://www.neci.edu/academic-
                                                                      programs/online-degree-programs/computer-
                                                                      requirements.
Educational Objectives
To best prepare students for work in business and                     Graduation Requirements
management positions in the industry, NECI has
established the following educational goals:                          Beyond completion of the courses outlined above,
                                                                      students must complete the following requirements prior
•   To focus on the business aspects of the hospitality               to graduation:
    industry, including purchasing, safety, beverage                  • ServSafe Sanitation Certification
    management, cash control, community relations,
    training, marketing, teamwork, accounting, business               Credit Hour Requirements
    writing, and entrepreneurship.
                                                                      Total minimum credit hours for the online Bachelor in
•   To develop the personal and professional skills                   Hospitality and Restaurant Management program
    needed to succeed, including negotiation,                         option are 120 credits. Students entering the program
    motivation, time management, business etiquette,                  must possess a minimum of 60 semester credits. For
    self-awareness, and team creation                                 students choosing the online delivery option of the
•   To improve critical thinking skills                               upper level, 60 credits are delivered in the 72-week
                                                                      delivery of Year 3/4.
These educational objectives influence all facets of the
program, from the curriculum and teaching techniques
to the code of student conduct in the online classroom,               Associate of Occupational Studies in
and serve as important guidelines for all those in the                Hospitality and Restaurant Management
program.
                                                                      The associate (Associate of Occupational Studies)
                                                                      degree in Hospitality & Restaurant Management is a
Required Subject Matter                                               15-month program that includes nine months of
60 prior college credits are required for entry into this             classroom work, intensive hands-on learning in the
program. Courses are offered on a revolving carousel                  public restaurants and operations of NECI, and a 700-
schedule, entry point will determine sequence of                      hour internship. Class size is a maximum of 10
courses.                                                              students per instructor in kitchen and dining room
Course Code Course Description           Credits                      classes, and a maximum of 30 students per instructor in
HOBM3800       Financial Management         5.0                       traditional classrooms. Maximum class size in the first
HOBM3700       Marketing Theory &           5.0                       term of any program may exceed these ratios by one to
               Research                                               two students. Occasionally, other situations may arise
HOBM4800       Operations Management        5.0                       which cause class size to temporarily exceed these
HOBM3500       Human Resources in the Food 5.0                        ratios by one to two students.
               Service Industry
HOCT4600       Ethical & Legal Decision     5.0                       The Associate of Occupational Studies in Hospitality
               Making                                                 and Restaurant Management is designed to prepare

                                                            Page 21
qualified students to become skilled front-of-the house
professionals.                                                          MOD 2                                     Academic Term 2
                                                                        Course Code     Course Description        Credits
Students develop an understanding of management                         CMCT1203        Written Expression             3.0
theory as applied to the food and beverage industry,                    HEAS2301        Nutrition                      3.0
while studying the culture and trends of the hospitality                CMAS2502        Sensory Analysis               3.0
field in general. Using skills learned in this program,                 CMPD1300        Professional Development       0.5
graduates are able to perform effectively in front-of-                  HEBM1702        Fundamentals of Marketing      1.0
the-house service as dining room supervisors, events                    HESA1152        Restaurant and Guest           4.0
managers, and reservationists. Graduates of this                                        Management
program are encouraged to consider the Bachelor of                      CMBM2902        Fundamentals of Management     3.0
Arts in Hospitality and Restaurant Management, which
is designed to further refine skills and to enhance                     MOD 3                                 Academic Term 3
professional opportunities in this field.                               Course Code Course Description              Credits
                                                                        CMCA1206     A La Carte Cooking: Lunch           3.0
                                                                        HECT1501     Oral & Multimedia                   3.0
Educational Objectives                                                               Presentations
To achieve its primary objective of training skilled                    HESA2300     Event Coordination                  3.5
front-of-the-house professionals, NECI has established                  HMBM2300 Introduction to Labor                   2.0
the following educational goals:                                                     Management
                                                                        HMSA2200     Supervision in the Hospitality      2.5
•   To impart to students a basic theoretical knowledge                              Industry
    of cooking                                                          HESA2200     Foundations in Hospitality          3.0
•   To provide basic practical training in cooking skills               CEPD2301     Professional Development 2          0.5
                                                                        HECT1401     Interpersonal Communications        3.0
•   To promote the development of strong managerial
    attributes
                                                                        Internship 1                     Academic Term s 4 and 5
•   To expand student’s knowledge of kitchen                            Course Code Course Description               Credits
    operations, financial and human resource                            HESA2008 AOS HRM Internship and                  8.0
    management,      customer       service,  beverage                               Internship Connection 1
    management, as well as skills in writing, public                    HESA2009 AOS HRM Internship and                  8.0
    speaking and presenting, dress, and demeanor.                                    Internship Connection 2
These educational objectives influence all facets of the
program, from the curriculum and teaching techniques                    Credit Hour Requirements
to the code of student conduct in the classroom, and                    Total minimum credit hours of the 15-month program
serve as important guidelines for all those who study at                are 68 credits. The residency portion of the program
NECI.                                                                   delivers 51 semester credit hours; 16 semester credits
Required Subject Matter                                                 are accrued during the internship term. As outlined in
                                                                        the Program Graduation section of this catalog,
First Residency                                                         students transferring between terms or programs,
MOD 1                                       Academic Term 1
                                                                        students receiving advanced placement, or students
Course Code       Course Description           Credits                  who, upon approval of the Academic Advising Office,
CMOR1000          Orientation                       0.0                 receive a waiver of any program requirement, may
CMAS1102          Cooking Theory & Food Science     2.0                 graduate with fewer than 68 semester credit hours.
CMBM1603          Information Technology            3.0
CMPD1302          Professional Development          1.0                 Associate of Occupational Studies in
BMCA1603          Baking I                          2.0                 Baking and Pastry Arts
CMSA1102          Table Service & Intro to Wines    2.0
CMCT1450          Science Connection                3.0                 The AOS (Associate of Occupational Studies) degree
CMAS1400          Sanitation and Food Safety        1.0                 in Baking and Pastry Arts is a 24-month program that
CMCT1000          Writing Fundamentals              0.0                 includes two 6-month residencies of classroom work,
CMCS1000          Service Learning                  0.0                 intensive hands-on learning in the kitchens and food
CMCT1001          Math Lab                          0.0                 services of NECI, and two 6-month, 700-hour

                                                              Page 22
internships. Class size is a maximum of 10 students per               to the code of student conduct in the classroom, and
instructor in kitchen and dining room classes, and a                  serve as important guidelines for all those who study at
maximum of 30 students per instructor in traditional                  NECI.
classrooms. Maximum class size in the first term of
any program may exceed these ratios by one to two
students. Occasionally, other situations may arise                    Required Subject Matter
which cause class size to temporarily exceed these                    First Residency
ratios by one to two students.
                                                                      MOD 1                              Academic Term 1
The Associate of Occupational Studies in Baking and                   Course Code Course Description          Credits
Pastry Arts is designed to prepare qualified students to              CMOR1000 Orientation                         0.0
become skilled culinary professionals specializing in                 CMAS1102 Cooking Theory & Food Science 2.0
the area of baking and pastry. Focusing on training in                CMBM1603 Information Technology              3.0
the pastry kitchen, this program also includes                        CMPD1302 Professional Development            1.0
components in the savory kitchen, business                            BMCA1603 Baking I                            2.0
management and general education, and provides                        CMSA1102 Table Service & Intro to Wines      2.0
students with a comprehensive framework of general                    CMCT1450 Science Connection                  3.0
skills needed to perform effectively in any food service              CMAS1400 Sanitation & Food Safety            1.0
operation.                                                            CMCT1000 Writing Fundamentals                0.0
                                                                      CMCS1000 Service Learning 1                  0.0
As culinary specialists, graduates are able to perform                CMCT1001 Math Lab                            0.0
effectively in commercial kitchens, restaurants, hotels,
resorts, bakeshops, and pastry shops in such positions                MOD 2                                Academic Term 2
as baker, pastry cook, or assistant pastry chef. Highly               Course Code Course Description            Credits
dedicated and disciplined graduates might perform the                 CMCT1203 Written Expression                     3.0
responsibilities of head baker or pastry chef.                        CMPD1300 Professional Development               0.5
                                                                      CMCT1951 History & Culture                      1.0
Educational Objectives                                                HEAS2301 Nutrition                              3.0
                                                                      BMBP1301 Introduction to Artisan Breads         2.0
To achieve its primary objective of training skilled
                                                                      BMBP1503 Introduction to Basic Pastries         4.0
bakers and pastry cooks, NECI has established the
                                                                      BMBP2513 Plated Desserts & The Art of           2.0
following educational goals:
                                                                                   Plate Presentation
                                                                      CMCS1000 Service Learning 1                     0.0
•   To impart to students a basic theoretical knowledge
    of baking, pastry, and culinary arts
                                                                      Internship 1                   Academic Terms 3 and 4
•   To provide a solid practical training in baking,                  Course Code Course Description        Credits
    pastry, and fundamental culinary skills                           BMBP1006 Internship & Internship                7.5
•   To help students develop the attributes of a good                              Connection 1
    cook, such as speed, stamina, dexterity, hand-eye                 BMBP1007 Internship & Internship                7.5
    coordination, timing, and the ability to work with                             Connection 2
    others, while emphasizing the aesthetics of food
    preparation and presentation                                      Second Residency
•   To evaluate and strengthen each student’s general
    education in the relevant areas of English, math,                 MOD 3                                Academic Term 5

    food science, and culinary history                                Course Code Course Description            Credits
                                                                      CMOR2000 Orientation                            0.0
•   To provide students with the rudiments of modern
                                                                      BMBP2814 Modern Pastry Design and               4.0
    business management practices in the context of the
                                                                                   Advanced Pastry Theory
    food service industry
                                                                      CEPD2301     Professional Development 2         0.5
•   To secure internships that will assess the nature and             DECT2753 Visual Art & Design                    1.0
    quality of each student’s training.                               BMBP1401 Advanced Breakfast Pastries            2.0
                                                                      BMBP2501 Pastry Production                      2.0
These educational objectives influence all facets of the              CMCS2000 Service Learning 2                     0.0
program, from the curriculum and teaching techniques                  CMBM2902 Fundamentals of Management             3.0
                                                                      CMCS2502 Sensory Analysis                       3.0

                                                            Page 23
                                                                      including preparation cooks, line cooks, and pantry
MOD 4                                     Academic Term 6             cooks.
         Course Description
Course Code                             Credits
BMBP2815 Advanced Chocolate & Sugar        2.0                        Educational Objectives
BMBP2901 Decorative Arts and Production    4.0
BMBP2902 Decorative Arts Special Events 0.0                           The Certificate in Professional cooking is designed to
         Project                                                      provide foundational training for those who desire to
CMCS2000 Service Learning 2                0.0                        work in professional kitchens.

Internship 2                                                          Students become familiar with kitchen equipment, food
                               Academic Terms 7 and 8
Course Code Course Description         Credits                        products, conversions and measurements, culinary
BMBP2006 Internship & Internship                7.5                   terminology, sanitation and safety practices, knife
             Connection 1                                             skills, cooking theory, vegetable, starch soup/sauce,
BMBP2007 Internship & Internship                7.5                   and protein cooking. Students are introduced to skills
             Connection 2                                             of a la carte cooking, meat fabrication and classic
                                                                      cuisines.
Credit Hour Requirements
Total minimum credit hours for the two-year program                   Required Subject Matter
are 81 credits. Each year, 15 semester credit hours are               Course Code Course Description       Clock Hours
accrued during internship. As outlined in the Program                 BCOR1001 Certificate Orientation              4.0
Graduation section of this catalog, students transferring             BCCA1102 Certificate Cooking Theory         112.5
between terms or programs, students receiving                         BCCA1902 Certificate French Classic Cuisine 127.5
advanced placement, or students who, upon approval                    BCCA1305 Certificate Culinary Basics        120.0
of the Academic Advising Office, receive a waiver of                  BCCA1200 Certificate Culinary Math            6.0
any program requirement, may graduate with fewer                      BCCA1502 Certificate Intro to Meat          120.0
than 81 semester credit hours.                                                       Fabrication
                                                                      BCCA1205       Certificate Intro A la Carte:     120.0
                                                                                     Lunch
Certificate in Professional Cooking                                   BMAC1401       Certificate Sanitation and Food     16
Cooking and learning side-by-side with a NECI chef                                   Safety
five days a week for 15 weeks in a production kitchen                 CCPD1300       Certificate Professional            7.5
                                                                                     Development
gives you the skills you need to perform with
                                                                      BCCS1000       Service Learning Requirement        4.0
confidence. This intensive “learn by doing” program
                                                                      BCHW1003       Health & Wellness Requirement      15.0
gets to the heart of day-to-day kitchen operations. The
                                                                      BCCA2302       Professional Cooking              450.0
15-week residency period is followed by 15 weeks of
                                                                                     Internship
required internship.
                                                                      Clock Hour Requirements
The Certificate in Professional Cooking is a clock-hour
program consisting of a 15-week residency and one 15-                 Total minimum clock hours for the 30-week program
week, 450 hour internship. Class size is a maximum of                 are 1102 clock hours. 450 clock hours are accrued
10 students per instructor in kitchen and dining room                 during internship.
classes, and a maximum of 30 students per instructor in
traditional classrooms. Maximum class size in the first               Certificate in Professional Baking
term of any program may exceed these ratios by one to
two students. Occasionally, other situations may arise                Scaling, mixing, shaping and baking alongside a NECI
which cause class size to temporarily exceed these                    chef is the perfect first step in developing the
ratios by one to two students.                                        fundamental knowledge needed to transfer into our
                                                                      degree programs, or to work in professional bakeshops
The Certificate in Professional Cooking is designed to                or as bakers in commercial kitchens. This intensive
prepare students to become kitchen professionals and                  program will provide you with the skill and experience
cooks. As skilled kitchen professionals, graduates will               you will need to pursue your passion.
be able to perform effectively at one or more positions               The Certificate in Professional Baking is a clock-hour
in commercial or contract food service kitchens,                      program that includes hands-on learning in a bakeshop
                                                                      at NECI. The program consists of a 15-week residency

                                                            Page 24
and a 15-week, 450-hour internship. Class size is a                  week residency period is followed by 15 weeks of
maximum of 10 students per instructor in kitchen and                 required internship.
dining room classes, and a maximum of 30 students
per instructor in traditional classrooms. Maximum                    The Certificate in Professional Pastry is a clock-hour
class size in the first term of any program may exceed               program that includes hands-on learning in NECI’s
these ratios by one to two students. Occasionally, other             bakeshop and pastry kitchens. The program consists of
situations may arise which cause class size to                       a 15-week residency and a 15-week, 450-hour
temporarily exceed these ratios by one to two students.              internship. Class size is a maximum of 10 students per
                                                                     instructor in kitchen and dining room classes, and a
The Certificate in Professional Baking is designed to
                                                                     maximum of 30 students per instructor in traditional
prepare students to become bakers in bakeshops,
                                                                     classrooms. Maximum class size in the first term of
restaurants, or other professional kitchens.
                                                                     any program may exceed these ratios by one to two
Educational Objectives                                               students. Occasionally, other situations may arise
                                                                     which cause class size to temporarily exceed these
The Certificate in Professional Baking is designed to                ratios by one to two students.
provide foundational training for those who desire to
work in professional bakeshops.                                      The Certificate in Professional Pastry is designed to
                                                                     prepare students to become pastry cooks in bakeshops,
Students become familiar with baker’s tools and                      restaurants, or other professional kitchens.
kitchen equipment, from oven peels to dough presses;
baking skills and procedures used in creating breakfast              Educational Objectives
pastries, breads, cookies, and basic desserts; and
baking terminology; time and recipe management; and                  The Certificate in Professional Pastry is designed to
basic safety and sanitation.                                         provide foundational training for those who desire to
                                                                     work in professional pastry shops. Students become
                                                                     familiar with the pastry chef’s tools and kitchen
Required Subject Matter                                              equipment, including mixers, blenders and steam
Course Code Course Description      Clock Hours                      injection ovens; pastry skills and procedures used in
BCOR1003 Orientation                            1.0                  creating decorated cakes; French pastries, and fine
BMBC1006 Fundamentals of Baking and            88.0                  dining desserts; pastry terminology; time and recipe
             Pastry                                                  management; and basic safety and sanitation.
BMBC1301 Artisan Breads                        88.5
BMBC1201 Healthy Baking                        49.0                  Required Subject Matter
BMBC1402 Advanced Breakfast Pastries           88.5                  Course Code Course Description         Clock Hours
BMBC1503 Basic Pastries                       122.0                  BCOR1003 Orientation                            1.0
BMSC1105 Customer Service                      30.0                  BMBC1106 Fundamentals of Baking & Pastry       88.0
CMAC1401 Sanitation and Food Safety            16.0                  BMBC1503 Pastry Unit 1 Intro to Basic         122.0
CCPD1301 Professional Development               8.0                               Pastries
BCCS1000 Service Learning Requirement           4.0                  BMBC2606 Pastry Unit 2                         88.5
BMBP2003 Internship – Certificate in          450.0                  BMBC2705 Pastry Unit 3                        128.0
             Professional Baking or Pastry                           BMSC1105 Customer Service                      30.0
                                                                     CMAC1401 Sanitation & Food Safety              16.0
Clock Hour Requirements                                              CCPD1301 Professional Development               8.0
Total minimum clock hours for the 30-week program                    BCCS1000 Service Learning Requirement           4.0
are 945 clock hours. 450 clock hours are accrued                     BMBP2003 Internship – Certificate in          450.0
during internship.                                                                Professional Baking or Pastry

Certificate in Professional Pastry
                                                                     Clock Hour Requirements
Producing and decorating classic and modern cakes,
pastries and tarts hand-in-hand with a NECI chef is the              Total minimum clock hours for the 30-week program
ideal first step in preparing for a NECI degree program              are 935 clock hours. 450 clock hours are accrued
or to work in a pastry kitchen. The professional pastry              during internship.
certificate program will provide you with the skills and
experiences needed to pursue your passion. The 15-

                                                           Page 25
                                                                     in previous à la carte classes. Throughout the course
COURSE DESCRIPTIONS:                                                 students are challenged to recall and apply fundamental
CERTIFICATE, ASSOCIATE                                               cooking skills with refinement and finesse. Emphasis is
                                                                     placed on the mastery of cooking methods, use of
OF OCCUPATIONAL                                                      seasonal ingredients, organization, multi-tasking,
                                                                     timing, and menu planning. Using our mission of
STUDIES AND BACHELOR                                                 responsibility and sustainability as a guide, students are
OF ARTS DEGREE                                                       challenged to assume greater responsibility in
                                                                     preparing food to the exacting standards typical of fine
PROGRAMS                                                             dining with a farm to table theme.

Advanced Breakfast Pastries                                          Advanced Food and Wine Pairing
BMBC1401 – 82.5 clock hours                                          DOCA4800 – 5 credits
BMBP1401 – 2.0 credits                                               Advanced food and wine pairing introduces students to
The Breakfast Pastry Baking Practicum takes place in a               the advanced techniques and skills associated with
hands-on production environment, allowing students to                great pairings of fermented beverages and food.
develop and refine their skills in the bakeshop and                  Through exploration and application of theory students
practically apply knowledge from the Baking Theory                   will begin to identify the critical characteristics in food
class. Areas of concentration within the kitchen allow               and wine that directly impact their pairing.
students to focus on advanced breakfast pastries,                    Throughout this course students will explore and
laminated and rich dough. Students encounter the wide                experience single dish and multi-course pairings, as
range of products currently produced in an artisan                   well as flight offerings. Key areas of study will be the
bakeshop, such as croissants, Danish pastries, and                   exploration and understanding of the impact culture
brioche. Students are involved in daily bakeshop                     and terroir has on regional pairings, the role that
planning and product marketing, as well as all stages of             sensory perception influencers have on food and wine,
production from scaling and mixing through baking                    how the attributes of food and wine can affect pairing,
and decorating.                                                      and how the production of wine and the technique and
                                                                     method employed on the food can influence taste,
Advanced Culinary Technique                                          flavor, texture and appeal of pairings. Additional focus
                                                                     will be spent exploring the elements of successful
DOCA4900 – 5 credits                                                 menu planning skills and techniques associated with
The Advanced Cooking Techniques Class is designed                    wine and food pairings.
to provide students with the opportunity to learn and
apply techniques, presentations and best practices that              Baking I
are more advanced than the fundamental skills learned
                                                                     BMCA1603 – 2.0 credits
in previous classes. Throughout the course students
will be challenged to recall and apply fundamental                   Students are introduced to the science and theory of
cooking skills with refinement and finesse. Students                 baking, including ingredient characteristics and
will be held to a standard that represents NECI’s farm               functions, chemical and biological interactions,
to table mission of responsibility and sustainability in             fermentation, and heat transfer. Students get hands-on
all aspects of the course. Through a rotation of                     practice in NECI’s bakery outlets, including making
assignments students will learn a variety of techniques,             such products as breads, breakfast pastries, pies, and
grounded in proper fundamentals, which demand a                      cookies. Instruction also includes organizational skills,
higher level of accuracy, attention and refinement than              use of products and tools, application of mathematical
in previous classes. Students will be expected to use                principles such as conversions and weights and
NECI’s mission of responsibility and sustainability as a             measures, mixing techniques, and vocabulary
guide to base decisions upon.                                        appropriate to bakeshop production.

Advanced Culinary Techniques: Farm to Table
                                                                     Beverage Management
CMCA2903 — 4.0 credits
                                                                     HOBM4200 — 5.0 credits
In this course students learn and practice advanced
                                                                     This course is designed to provide students with a
techniques that require a higher level of accuracy,
                                                                     broader understanding of the bar and beverage
attention, and refinement in method and procedure than
                                                                     industry, with a focus on the wine business. Students

                                                           Page 26
learn about the unique history and production methods                be a catalyst for change and to positively impact an
of wine, beer, and spirits and study common marketing                operation in a leadership manner. Throughout the term,
concepts and promotional schemes employed by                         students will discuss and write about their interests,
wineries, distributors, retailers, national promotion                skills, desires, values and the challenges they may face
boards, and the critical media. In addition, the course              as they work to make an impact as future professionals
covers financial aspects of the wine business and                    and leaders. Students will produce a project portfolio
considers progressive ideas for sales and wine list                  and presentation that reveals the project’s scope and
designs in retail environments. Product knowledge is                 the process they will use to accomplish the goals they
developed through discussions and outside reading                    have set. This course builds upon the strengths students
assignments about current trends. Students will develop              have gained in previous classes and helps to develop
a viable beverage program of their own.                              critical thinking and analytical skills.

Beverage and Wine Management                                         Catering and Banquets PM
HMBM3200 — 3.0 credits                                               CECA2307 — 3.0 credits
This course provides students with an increased                      Students learn about banquet preparation and event-
understanding of the bar and beverage industry.                      coordinated cooking by preparing meals for guests of
Emphasis is placed on beer, wine, and spirits, as                    NECI. Successful catering and banquet preparation
students learn about the unique history and production               requires the combination of many important skill sets.
methods of these beverages. Product knowledge is                     In addition to basic business management skills,
developed through both in-class tastings and outside                 successful banquet chefs must have knowledge of
reading assignments. Current trends are a focus,                     menu development, current health and sanitation
including the strong evidence that today’s consumers                 requirements, the need for precise timing, planning and
are “drinking less, but drinking better.” The course                 sequencing, appropriate selection of equipment, and an
allows students to develop a viable beverage program                 understanding of the traditions and customs of
of their own.                                                        entertaining. This class will also teach students the
                                                                     importance of flexibility, creative problem solving, and
Business Writing and Presentations                                   refined customer service skills. Instruction includes
HECT1450 — 3.0 credits                                               methods of preparation for banquet cooking, guest-
                                                                     centered management, event coordination, buffet
This course provides students with the tools to                      layouts, decorative display, and logistical planning for
professionally present information, organize and                     on- and off-premise events.
support their ideas using language and to format
appropriately for particular audiences. In this class,               Chemistry and the Scientific Method
students develop the ability to express themselves both
                                                                     DEAS3100 — 1.0 credit
formally and informally in writing. Students work
toward concise, descriptive writing free from                        Students investigate chemical processes using
grammatical, usage, and mechanical errors. The focus                 scientific inquiry and basic research methods in this
will be on memos, instructions and reports, and on                   lab-based course. Using a structured procedure,
formal letters and résumés. Students practice the skills             students practice setting up experiments and measuring
needed to present themselves effectively both in print               the results of changing variables and interactions.
and electronic media. Students will produce                          Students      explore      solutions,   concentrations,
professional writing including an e-portfolio and the                crystallization, heat transfer, and other chemical
corresponding materials.                                             reactions.

Capstone Course                                                      Communications: Media (Elective)
DMCT3400 — 3.0 credits                                               DEEL3220 – 3.0 credits
This course is designed to help students develop their               Chefs and hospitality professionals are regularly called
ability to think critically and creatively about their               upon to present their skills on television media. With
leadership skills and the application to their                       new digital media opening up, chefs have even more
professional future career. During the term, students                opportunities to present themselves as a brand. This
will work on a project to research, implement and                    course offers the student the opportunity to get behind
execute within the community. This project will be                   the scenes at the TV studio and learn how television
chosen by the students to demonstrate their ability to               production works. Students will participate in making

                                                           Page 27
their own cooking video- from production planning to                 regime of aerobic and non-aerobic activities as a means
running cameras and sound equipment, to presenting                   of increasing endurance, relieving stress, staying fit
their recipe on video as well as a 4 minute news                     and promoting long-term health. Through independent
segment. Students will understand various types of                   activities students will establish individualized fitness
video productions including interviewing, cooking                    goals, complete and document a personal fitness
segments, news stories, and product presentations.                   routine, and reflect on the impact of their goals.

Concepts in Natural Systems                                          Cooking Theory and Food Science
DMCT3300 – 3.0 credits                                               CMAS1102 — 2.0 credits
DOCT3300 – 5.0 credits                                               BCCA1102 – 112.5 clock hours
The course traces historical trends and contemporary                 Cooking Theory and Food Science is designed to help
issues in natural systems with a focus on how human                  students understand the relationship between practical
activity alters and shapes such arrangements. In turn,               cooking applications and theoretical information,
we investigate how changes in one system impact and                  especially as they are related to understanding and
influence change in another place or structure and                   following recipes. Areas considered include the nature
human activity. Students will gain a broad, holistic                 of food components and how they can be changed and
perspective on the complimentary and contradictory                   controlled in typical cooking situations and the
ways in which systems function and a recognition that                vocabulary of cooking.
places, trends, and people are not isolated or islands.
Students will develop a proficiency to recognize and                 Understanding the ingredients, procedures and
analyze links within systems and create options to                   underlying principles are essential to the success of
influence and shape its future. Such knowledge and                   culinary students. A chef is responsible for training
proficiency can contribute to successful businesses and              and supervising a safe, skilled and efficient staff. To
leadership in the agriculture and culinary worlds.                   do this requires an ability to understand the “why”
                                                                     behind what we do in the kitchen. Understanding the
                                                                     nature of food and how it reacts when cooked enables a
Contemporary Cuisine and Menu Development
                                                                     chef to interpret, adapt and create recipes with
DECA3900 — 1.0 credit                                                confidence. This class will serve as the first of many
Today’s chefs, restaurateurs, and kitchen managers                   where the student can acquire such skills.
face a wide-ranging clientele—from restaurant
customers with specific dietary needs to sophisticated               Corporate Purchasing and Finance
seniors in extended care facilities; from athletes to                HOBM4100 — 5.0 credits
well-traveled college students. In this kitchen-based
course, students focus on preparing food and menus for               In this course examines the various facets of corporate
clientele with alternative diets—whether for reasons of              management, including purchasing and financial
choice, health, or ethics. Students gain an advanced                 reporting and structure. The course focuses on mega-
understanding of developing nutritious, flavorful, and               businesses. The class examines how corporations
creatively presented menu items that meet these                      operate, how they are governed, the efficiencies they
customer needs, while still maintaining the concept of               enjoy, and the strategies they employ, with an aim of
the operation.                                                       developing a better understanding of how to do
                                                                     business within or with these bellweather industries.
                                                                     Later in the class, students use the perspectives gained
Contemporary Nutrition
                                                                     to-date to view the pros and cons of corporate
DOAS3300 – 5.0 credits                                               purchasing, The class takes an in depth look at
Through readings and projects, students expand their                 practices such as broadliners and purchasing groups,
knowledge of basic human nutrition and connect these                 with an eye toward incorporating responsible and
principles to personal experience and current issues,                sustainable purchasing practices in all size businesses.
including personal diet, diet-related health concerns,
global well-being and hunger. In addition to good
nutrition, this course recognizes that physical activity
                                                                     Critical Issues in Leadership
affects overall health. Therefore, this course is also               HMCT3100 — 3.0 credits
designed to increase students’ awareness of how good                 HOCT4100 — 5.0 credits
health and well-being can have a positive impact on                  This course is designed to focus student thinking on
their lives. Students are guided in developing a regular             critical issues facing leaders today. Leaders must make
                                                           Page 28
crucial decisions regarding employees, the business,                    understanding and ability to work with conversions,
and the surrounding community. This course gives                        yields, portions and more.
students the opportunity to think deeply and
constructively about whom they are currently as                         Culture and Cuisine: International Flavors
leaders and who they intend to be. Class discussions
center on what leadership is, exploring leadership
                                                                        DEAS3500 — 2.0 credits
theory and lessons, organizational development, ethical                 World cuisines continue to be an influential component
decision making change processes, and preventing                        of American cuisine. Ethnic restaurants account for a
burnout. Leaders must learn to adapt to, adjust and                     large percentage of American food sales annually.
overcome situations at work and within themselves to                    Recent changes in US relationships with Asia as well
develop into the best leaders the can be. Understanding                 as the Middle East increases the need for food service
leadership is about understanding human behavior and                    professionals to develop a greater understanding of the
how to motivate people to work effectively towards a                    cuisines of these areas of the globe. In this course,
common goal.                                                            students will use traditional techniques to produce
                                                                        meals representative of Asia and the Middle East.
Critical Issues: Reading, Research, and Writing                         Students will explore specific ingredients and essential
                                                                        characteristics of the selected cuisines to gain a better
DECT3204 – 3.0 credits                                                  understanding of the foodways and flavor profiles
In this course students explore how reading, critical                   indicative of Asian/Middle Eastern cultures. In
thinking, and writing are connected activities; how                     addition to production, students will explore these
meaning is created; and how writing can be a powerful                   cultures with field trips to local restaurants and
tool. Through fiction, nonfiction, and journal articles,                markets. This course is integrated with History and
students examine critical contemporary issues                           Culture DECT3900.
including immigration reform, global security,
sustainability,    and    industrialization.  Students                  Customer Service
investigate various types of writing, including                         BMSC1105 – 30 clock hours
narrative, memoir, research, self-reflection, reading
reflections, and book reviews.                                          The Customer Service Lab takes place in an
                                                                        environment that allows for direct interaction with
                                                                        guests in a retail bakery. Students will develop and
Culinary Basics and the Production Kitchen                              practice guest service skills.         Other areas of
CMCA1300 – 3.0 credits                                                  concentration will include proper barista training and
BCCA1305 – 120 clock hours                                              technique, and use of a point of sales system. Students
This course is the first in a series of courses taught in a             will be involved in the creation of a daily front of the
full production kitchen laboratory that provides meals                  house safety and sanitation checklist.
for external customers. Instruction focuses on the
basics of knife skills, cooking methods, soups and                      Decorative Arts and Production
sauces, batch cooking skills, sanitation, station                       BMBP2901 – 4.0 credits
organization, recipe reading, and menu planning.
Additional focus is placed on the organization of food                  Decorative Arts Special Events Project
production in a contract food service operation, and on                 BMBP2902 – 0.0 credits
an introduction to customer service. Students will                      These courses comprise a culminating practicum,
rotate among stations, with assigned objectives and                     which affords students the opportunity to refine their
tasks.                                                                  production skills and to begin to study the advanced
                                                                        skills associated with being a pastry chef. Building on
Culinary Math                                                           the skills learned in previous classes, this class is
                                                                        designed to expand the student’s pastry skills by
CMAS1201 – 6 clock hours                                                introducing them to finer quality ingredients and more
Culinary Math introduces students to many of the                        refined procedures and presentations. During this class,
culinary math concepts and principles which they will                   students will be challenged to assume greater
use and practice further as they advance through their                  responsibility in planning and preparing pastries for
curriculum. By means of direct instruction, discussion,                 daily and special occasion demand in the retail setting.
and practice students will have an introductory                         Students practice special occastion and wedding cakes,
                                                                        petit fours, and artistic showpieces. A variety of
                                                                        decorative media such as chocolate, sugar, marzipan,
                                                              Page 29
gum paste, modeling chocolate, and pastillage are                      wines. We will also touch on the position of European
explored in both individual and group projects.                        wines in the international marketplace. The objective is
                                                                       to prepare BA students for the planning of wine
Entrepreneurship                                                       programs, either on-premise, or at retail, that can
DOCT4900 – 5 credits                                                   incorporate an interesting selection of quality wines
                                                                       from all premier wine-producing countries.
Exploring the innovative and creative spirit associated
with being both an entrepreneur and an intrapreneur is
the foundation of this class. This class will continue                 Event Coordination
exploring how other successful leaders and managers                    HESA2300 — 3.5 credits
have used their opportunity vision to create
                                                                       Students are introduced to all aspects of catering
competitive advantages in their own business or as a
                                                                       service and execution. Labs associated with the class
part of organization. To quote Mark Twain, “I was
                                                                       include the service and management of events from
seldom able to see an opportunity, until it ceased to be
                                                                       event planning through setup, execution, and
one.” By studying how winning entrepreneurs and
                                                                       breakdown. These labs require students to apply skills
intrapreneurs think, act and perform, students can then
                                                                       and knowledge learned throughout the program to
begin to establish goals to practice emulating these
                                                                       direct staff and lead events successfully.
actions, attitudes, habits and strategies. Through
readings, on-line discussions and independent research,
students will further enhance their ability to                         Exploring Sustainability: Practices in
demonstrate innovative and creative thinking.                          Preservation
                                                                       DOAS4100 – 5 credits
Ethical and Legal Decision Making                                      Preserving foods allows professional chefs to capture
HOCT4600 — 5.0 credits                                                 the quality of the season, support the local farming
                                                                       community and minimize the harmful environmental
In this course students explore and discuss ethical                    effects of transporting foods long distances.
dilemmas, current affairs, professional codes of                       Experienced chefs know that by applying selected
conduct, a basic understanding of the law, and the                     preservation methods to perishable food products they
ability to apply a manager’s legal duties and                          safeguard quality, minimize waste and maximize
obligations to guests, serving food and beverages,                     utilization. Cooking year round with locally produced
safety and security, and employment management.                        foods can be a challenge, particularly in the harsh
Through an exploration of Western culture, ethics, and                 winter climate of northern New England. In this
legal theory, students develop a fundamental                           course, students will “capture the season” by applying
understanding of how they will be expected to assume                   a variety of preservation methods and techniques to
responsibility for ethical and legal decisions, and to                 “put food by” in ways that control food costs, maintain
train and support staff in ethical and legal awareness.                food safety, flavor and nutrition. Students will develop
By the end of the class, students understand that, based               recipes using these foods and explore how to cost
on knowledge, facts, and action, they are expected to                  effectively incorporate them into contemporary menus
assume responsibility for ethical legal decisions, and to              year round.
train and support staff in ethical and legal awareness.

                                                                       Extending the Season: Sustainability in Action
European Wines (Elective)
                                                                       DEBM3401 — 2.0 credits
DEEL3216 — 3.0 credits
Building on material covered in Introduction to Wine,                  Preserving foods allows professional chefs to capture
Taste & Flavor: Wines and, to some degree, The                         the quality of the season, support the local farming
Business of Wine, this course will offer a complete                    community and minimize the harmful environmental
overview of the wines of Western Europe. The                           effects of transporting foods long distances.
emphasis will be on France, with in-depth coverage of                  Experienced chefs know that by applying selected
each of her six major wine regions, as well as emerging                preservation methods to perishable food products they
French wine regions. Also covered are Italy, Germany,                  safeguard quality, minimize waste and maximize
Spain and Portugal. For each country, there will be                    utilization. Cooking year round with locally produced
background on history and quality control laws, and then               foods can be a challenge, particularly in the harsh,
discussion of important regions of each country, with                  temperate climate of northern New England. In this
description of each region’s terroir, and the style of its             production based course, students will develop recipes


                                                             Page 30
using these foods and explore how to cost effectively                   programs. This course examines and highlights a
incorporate them into contemporary menus year round.                    variety of career paths available within the hospitality
                                                                        industry and the professional development skills
Flavors of the Mediterranean                                            associated with those options. As students participate
CMAS2520 —4.0 credits                                                   in this course, they will have an opportunity to engage
                                                                        and study essential elements of the hospitality,
In this production-based course, students apply the                     beverage and culinary industry which are essential to
knowledge learned in History and Culture to examine                     successful completion of NECI’s BA programs. These
the ingredients, tools, and cooking methods of selected                 elements, which may include aspects of creative and
regional cuisines in and around the Mediterranean. The                  technical writing, industry oriented math and
lab exposes students to related concepts of                             computation, business and operations management,
Mediterranean cuisines, including “small plates”                        cooking and beverage theory, service management and
(tapas, merende, apertivo, mezze). By defining the                      effective communication, are selected for their
characteristics of cuisines, students develop a template                potential to contribute both to the professional and
on which to research future cuisines. By analyzing the                  intellectual development of students. Course topics
cooking techniques, eating habits, flavors, and origins                 may vary based on recognized industry demand and
of ingredients, students gain a deeper understanding of                 student needs. By design, the learning activities
the connection between cuisine and culture. This                        associated with this course introduce students to
course also features discussions, presentations and                     current and industry standard knowledge, theories and
demonstrations.                                                         skills associated with successful food and beverage
                                                                        operations and managers.
Financial Management
HMBM3802— 3.0 credits                                                   Foundations in Hospitality
HOBM3800— 5.0 credits                                                   HESA2200 — 3.0 credits
The intent of this class is for students to understand                  This course introduces students to the origins and
hospitality management from the perspective of the                      history of the hospitality industry, highlighint ght
financials. Using an income statement as the basis for                  breadth and depth the industry has to offer. Market
the class, students explore ways to manage revenue and                  segments of the industry, such as restaurants, banquets
expenses - adding systems, methods, and procedures to                   and catering, managed care facilities, contract food
their skill set with each lesson. The class will serve as a             service, franchises and many other options in the
foundation for management decision making as the                        industry will be explored and discussed. Career
student begins to understand how financial indicators                   options will be compared and contrasted.
are used to create action plans for improving both the
guest experience and operational efficiencies. The                      French Classic Cuisine
student will be proficient at reading and analyzing                     CMCT1902 — 2.0 credits
financial statements by the conclusion of the class.
The class requires the application of basic math                        In this production course, students will apply the
concepts, including the ability to perform various                      knowledge learned in History and Culture to examine
calculations using formulas. Readings, assignments                      the evolution of food consumption in and around
and discussions will create an opportunity for financial                France, and to examine the character and substance of
information to be applied in the context of this                        regional cuisines. The lab will expose students to the
industry.                                                               concept of French cuisine and will provide an
                                                                        introduction to traditional spices, herbs, products, and
                                                                        cooking techniques, as well as to the preparation of
Food and Beverage Industry Refresher                                    traditional dishes. In addition, students will be
HOCA2000 (offered fully online) —                                       introduced to taste and flavor and the fundamentals of
credits may vary                                                        seasoning food.
                                                                        Furthermore, by defining the characteristics of cuisine,
The food and beverage industry has matured to its                       students develop a template on which to research
highest degree in the past 20 years, and this course is                 future cuisines. By analyzing the cooking technique,
oriented toward providing the student with an                           eating habits, flavors, and origins of ingredients
invigorated overview of the current food and beverage                   students gain a deeper understanding of the connection
industry, as well as an overview of key concepts                        between cuisine and culture. This course features
needed for successful completion of NECI’s BA                           discussion, research, readings, and a student portfolio.

                                                              Page 31
                                                                     cuisine, ethnic restaurants account for a large
Fundamentals of Baking & Pastry                                      percentage of American food sales annually. In this
BMBC1102 – 88.0 clock hours                                          course, students will use traditional techniques to
                                                                     produce meals representative of Asia and the Middle
Fundamentals of Baking and Pastry is a three week                    East. Students will explore specific ingredients and
course of Breads and Breakfast Pastries. Labs are held               essential characteristics of the selected cuisines to gain
at the LaBrioche or National Life Bakeshop. During                   a better understanding of the food ways and flavor
this course, students are introduced to the fundamentals             profiles indicative of Asian/Middle Eastern cultures.
of production baking. Through in-class assignments,
lectures, discussions, and out of class assignments,                 Health & Wellness
students will learn the essentials for being successful
                                                                     BCHW1003 – 15 clock hours
production bakers. Course topics include bread,
muffins, cookies and breakfast pastry production.                    The goal of this class is to give students the knowledge
                                                                     and practice that will help maintain their health and
Fundamentals in Management                                           well being in a sometimes-stressful industry. Students
                                                                     will spend class time discussing several facets of good
CMBM2902 – 3.0 credits                                               health and the many possible ways to achieve and
This course provides students with a brief introduction              maintain it. Based on this knowledge, students will
to business management. Students are introduced to                   develop their own personal exercise and nutrition
income statements, examine the cost of goods and                     goals. The remainder of class time will be spent putting
labor, and learn about the importance of each as a tool              these plans into action. The Independent Study portion
for monitoring and adjusting business practices.                     of this course will allow students to further develop
Through classroom activities and project-based                       their personal health and wellness goals by practicing
computer labs and assignments, students begin to                     and documenting an aerobic exercise regime.
explore basic Excel applications. Using examples and
projects typical for the industry, students are                      Healthy Baking
introduced to financial performance as it impacts a                  BMBC1201 – 49 clock hours
business enterprise.
                                                                     Healthy Baking is taught in a hands-on production
                                                                     environment, allowing students to develop and refine
Fundamentals of Marketing                                            their skills in the bakeshop and practically apply
HEBM1702 – 1.0 credit                                                knowledge from the Baking Theory class. Areas of
This course is an introduction to marketing concepts                 concentration within the kitchen allow students to
and their application to a variety of fields. Students               focus on making the foods we currently make healthier
conduct market research and develop a marketing                      as well as making foods for people with diseases and
strategy for a simple business concept. Primary areas                illnesses. Students encounter the wide range of
of application are in internal marketing strategies—                 products currently produced in the bakery including
including merchandising and menu development,                        cookies, muffins and breakfast pastries. Students are
customer service, and guerrilla marketing tactics.                   involved in daily bakeshop planning and product
These concepts will enable students to analyze                       marketing, as well as all stages of production from
marketing practices and make recommendations about                   scaling and mixing through baking and decorating.
how to more efficiently use resources and increase
profits.                                                             History and Culture
                                                                     CMCT1951 – 1.0 credits
Global Cultures & Cuisine                                            This course introduces students to the important inter-
DOAS3500 – 5 credits                                                 relationships between society, history, and culture. It
This course introduces and guides the student toward                 emphasizes the periods from early hunter-gatherers and
an understanding of the some of the major food                       the rise of agricultural societies to the impact of the
cultures and regions of the world. Students will explore             Columbian Exchange on world trade, the development
the foundations of these cultures through a study of                 of European and Mediterranean lifestyles, and the
history, societal norms, and major religious and                     cultural habits of Americans. Through lectures,
political movements, as well as influencing factors                  discussions, research assignments we explore the
such as climate and geography. As world cuisines                     characteristics of selected cultures. Students are
continue to be an influential component of American

                                                           Page 32
 introduced to the important connections between                        Innovation and Creativity
 agriculture, religion and culture over time.                           HMBM4352 — 3.0 credits
                                                                        Exploring the innovative and creative spirit associated
 History and Culture Seminar                                            with being both an entrepreneur and an intrapreneur is
 DECT3900 — 1.0 credits                                                 the foundation of this class. Utilizing classes such as
                                                                        Critical Issues and Strategic Management as a starting
 In this course students develop an understanding of
                                                                        point, this class will continue exploring how other
 some of the major regions and cultures in today’s
                                                                        successful leaders and managers have used their
 world. Students explore the foundations of various
                                                                        opportunity vision to create competitive advantages in
 cultures through a study of their history, societal
                                                                        their own business or as part of an organization. To
 norms, and major religious and political movements, as
                                                                        quote Mark Twain, “I was seldom able to see an
 well as influencing factors such as climate and
                                                                        opportunity, until it ceased to be one.” By studying
 geography.
                                                                        how winning entrepreneurs and intrapreneurs think, act
                                                                        and perform, students can then begin to establish goals
 Human Resource Management                                              to practice emulating these actions, attitudes, habits
 HMBM3500 – 3.0 credits                                                 and strategies. Through readings, on-line discussions
 Human Resources in the Food Service Industry                           and independent research, students will further enhance
 HOBM3500 — 5.0 credits                                                 their ability to demonstrate innovative and creative
                                                                        thinking.
 This course focuses on preparing students—both
 personally and professionally—for entering the
 industry as a manager. With an emphasis on personal,
                                                                        Inside the Farmer’s Market (Elective)
 managerial, and human resources management skills                      DEEL3225 – 3.0 credits
 students are prepared for applying these skills later in               Inside the Farmer’s Market is a 6-week class exploring
 the program, and as they move into a business career.                  all aspects of managing a farmer’s market. Areas of
 The course introduces students to both theories and                    concentration     include    marketing,      accounting,
 skills, and provides opportunities to practice                         production, research, education and vendor relations.
 communication, presentations, and leadership. The                       A strong focus on sustainability, community and local
 course also covers the key employment and labor laws                   food will drive both online and in-house content as
 that will affect how students will manage and make                     well as each markets theme. Students will gain a
 decisions about issues involving discrimination,                       strong understanding of how to run a farmers market
 harassment, and disability policies and legislation.                   stand through the events they will visit and manage.

 Information Technology                                                 Internship and Internship Connection I, II & III
 CMBM1603 — 3.0 credits                                                 Associate of Occupational Science
We live in a world where technology plays a role in                        AOS Culinary: Year 1
almost every aspect of our professional lives. Employers                   CMCA1008, CMCA1009 —15.0 credits total
expect that their employees are proficient with a variety                  AOS Baking & Pastry: Year 1
of technologies. In order for us to enter a profession                     BMBP1006, BMBP1007 —15.0 credits total
successfully, we must be prepared for the technological                    AOS Hospitality: Year 1
expectations of employers. The focus of this course is                     HESA2008, HESA2009 — 15.0 credits total
on developing transferrable knowledge and problem                          AOS Culinary: Year 2
solving techniques to employ with current and emergent                     CMCA2006, CMCA2007 — 15.0 credits total
technologies. Student will be prepared for this through                    AOS Baking & Pastry: Year 2
exposure to a variety of software applications and the                     BMBP2006, BMBP2007 — 15.0 credits total
skill sets associated with these applications. In doing so,             Bachelor of Arts Programs
we will also engage in building and connecting these                       BA Culinary: Year 3/4
skills to areas that are relevant to other NECI courses                    DECA4003, DECA4004, DECA4005 – 15 credits total
and experiences.                                                           BA Hospitality: Year 3/4
                                                                           HMBM4002, HMBM4003, HMBM4004 –15 credits total
                                                                        Certificate Programs
                                                                           Certificate in Professional Cooking
                                                                           BCCA2302 – 450 clock hours
                                                                           Certificate in Professional Baking

                                                              Page 33
   BMBP1004 – 450 clock hours                                          restaurants. Recipes and techniques are standardized to
   Certificate in Professional Pastry                                  ensure consistent learning opportunities and customer
   BMBP2003 – 450 clock hours                                          satisfaction.
The internship provides students with the opportunity
to apply and practice the information and skills they                  À la Carte cooking may be the most challenging
acquired during residency. Students set learning goals                 segment of the food service industry. Skills introduced
prior to the start of their internship, reflect on their               in this class, and integral to every à la carte situation,
progress throughout the internship, and provide                        include adaptability, ability to anticipate future needs,
documentation of their learning experiences. NECI                      timing and sequencing, speed and accuracy of efforts,
maintains a broad database of local, national, and                     and responding with a suitable sense of urgency in
international approved internship sites that are                       unpredictable settings. The main lessons of this class
monitored and updated regularly. Students are strongly                 all involve organization, efficiency, speed, and
encouraged to pursue an internship at one of these pre-                communication. Successful students demonstrate
approved sites. All internships require 700 hours (450                 advanced preparation, proper attitude, personal
hours for Certificate Programs) of work experience at                  responsibility, and teamwork. These skills can be
an approved site. NECI staff monitors the internship                   translated into any aspect of the industry. At the end of
through communication with the intern and the intern’s                 this course students will be better prepared to face the
supervisor. Students are required to maintain ongoing                  demands of their first internship.
contact with the school during the internship term.
                                                                       Introduction to Artisan Breads
All students completing degree programs internships                    BMBC1301 – 88.5 clock hours
participate in an Internship Connection program
designed to allow students to reflect on their internship              BMBP1301 – 2.0 credits
learning experience and to stay connected with Career                  The Artisan Bread Baking Practicum is in a hands-on
Services, NECI instructors, and fellow students while                  production environment, allowing students to develop
away from campus and working at their internship site.                 and refine their skills in the bakeshop and practically
This program is offered via distance education on the                  apply knowledge from the Baking Theory class. In the
school’s online learning platform. Students are                        Artisan Bread Baking Practicum students encounter a
required to log in regularly, participate in discussion                wide range of products currently produced in an artisan
boards, and submit appropriate assignments relating to                 bakeshop, such as sourdough, old-world style breads,
their internship learning via the Internet.                            and decorative breads. Students also experience
                                                                       working with various types of pre-ferments. Students
Interpersonal Communications                                           are involved in daily bakeshop planning and product
HECT1401 — 3.0 credits                                                 marketing, as well as all stages of production from
                                                                       mixing, and shaping to baking.
Students are introduced to the concepts and strategies
that are critical to team management and group                         Introduction to Basic Pastries
collaboration. Students explore the central tenets of
group dynamics and oral communication, and practice                    BMBP1503 – 4.0 credits
the skills needed to be successful leaders, integral team              BMBC1503 – 122 clock hours
members, and effective communicators. Focus is                         Introduction to Basic Pastries is a hands-on production
placed on organizational strategies, personality typing,               environment, allowing students to develop and refine
problem solving, and team-building exercises, and on                   their skills in the bakeshop and to practically apply
listening, analyzing, and navigating difficult situations.             knowledge from their Baking I class. Areas of
Students practice and incorporate these skills by taking               concentration within the kitchen allow students to
on both leadership and team member roles within the                    focus on advanced cookies, basic desserts, and cake
classroom.                                                             assembly. Students are involved in all stages of
                                                                       production from scaling and mixing through baking
Introduction to À La Carte Cooking I: Lunch                            and decorating.
CMCA1205 — 3.0 credits
BCCA1205 – 120 clock hours
This course provides an introduction to the skills
needed to operate in an à la carte kitchen that features a
static, seasonal menu suitable for popular priced

                                                             Page 34
Introduction to Labor Management                                        quality product under the strict sanitary conditions of
HMBM2300 – 2.0 credits                                                  our HACCP certified shop.

In this course, students examine the strategies used by                 Introduction to Narrative & Descriptive Writing
a supervisor when managing employees. Lectures and
role-playing help students develop skills in applicant
                                                                        (Elective)
screening and interviewing, staff orientation and                       DEEL3110 – 3.0 credits
supervision, performance appraisals, and termination                    This course explores the fundamentals of writing and
practices. Students explore the job search process from                 how reading, critical thinking and descriptive writing
the applicant’s perspective as a counterpart to the                     are connected activities. Students explore various types
management perspective.                                                 of writing including narrative, description, personal
                                                                        essay, and industry related reviews. The focus will be
Introduction to Marketing Theory & Research                             on developing skills and knowledge of effective
HMBM3702 — 3.0 credit                                                   writing including main ideas, organization, supporting
                                                                        information, tone of voice, as well as grammar, usage,
This course is an introduction to marketing concepts and                and mechanics.
their application, and prepares students to evaluate and
improve existing marketing practices for higher
profitability, customer satisfaction, and efficient use of
                                                                        Kitchen Management
resources. Students examine the significance of a                       DEBM3801 — 2.0 credits
marketing plan, and how market research can help                        DOBM3801 — 5.0 credits
influence the various types marketing strategies                        Through a combination of classroom and operation-
management can use—from new product awareness, to                       based activities, students learn and practice the skills
market re-positioning. This course also gives students                  they will need to be a successful kitchen manager, chef,
the opportunity to explore the world of marketing                       or sous chef. Students observe and practice the
beyond the conventions of advertising and promotion.                    application of management principles including
                                                                        Planning, Organizing, Staffing, Coaching, Controlling
Introduction to Meat Fabrication                                        Representing and Innovating. Additionally, students are
CMCA1502 — 1.0 credit                                                   assigned projects that stem from the implementation of
                                                                        best practices in restaurant operation.
BCCA1502 – 120 clock hours
This course is designed to instruct students in the                     Marketing Theory and Research
fundamentals of meat and poultry cutting. In addition,                  HOBM3700 — 5.0 credits
students may be introduced and exposed to some
aspects of fish cutting, as well as the process of                      This course is an introduction to marketing concepts and
sausage making and preserving. Through lab                              their application, and prepares students to evaluate and
assignments, demonstration, discussions and lectures,                   improve existing marketing practices for higher
students will become familiar with the role of a butcher                profitability, customer satisfaction, and efficient use of
shop in a multi-unit food service operation. Studies                    resources. Students examine the significance of a
will surround the anatomy and properties of meat and                    marketing plan, and how market research can help
poultry and the systems in place in our country to                      influence the various types marketing strategies
protect these products’ integrity and safety. We will                   management can use—from new product awareness, to
also revisit basic culinary mathematics as we begin to                  market re-positioning. This course also gives students
use it in a practical form to price our products                        the opportunity to explore the world of marketing
accurately, as well as for production planning                          beyond the conventions of advertising and promotion.
purposes.
                                                                        Math Lab
Meat, poultry and fish are still the center of the plate in             CMCT1400 – 0 credits
most food establishments. It is therefore very important
for any cook to understand the processes, economics,                    Math introduces students to many of the foundational
and sanitation surrounding these volatile products. By                  culinary math concepts and principles which they will
following the systems of our production kitchen; from                   use and practice further as they advance through their
receiving the product, through storage, fabrication,                    curriculum. By means of direct instruction, discussion,
packaging, pricing, and eventual shipping; students                     and practice students will have an introductory
will gain valuable hands-on experience in producing                     understanding and ability to work with conversions,

                                                              Page 35
yields, portions and more. Degree program students                     document a personal fitness routine, and reflect on the
are placed in this required support course, as needed,                 impact of their program.
based on a math assessment performed during
Orientation.                                                           Operations Management
                                                                       HMBM3853 — 5.0 credits
Meat Fabrication and Charcuterie                                       HOBM4800 — 5.0 credits
CMCA2503 — 2.0 credits                                                 Students explore the day-to-day operations of a
This class builds on the foundation provided in                        restaurant in this course. Through discussions, guest
Introduction to Meat Fabrication, and is designed to                   lectures, and hands-on projects, they develop the skills
enhance the student’s understanding of meat, fish, and                 and insight needed for establishing a comprehensive
poultry anatomy, and to reinforce the skills used in the               operations plan for a business. The overriding
fabrication of meats. Classroom and lab instruction                    objective of the class is to create a forum for students
include history, sanitation, meat identification, cutting,             to think critically about the information presented, and
sausage making, hot and cold smoking, curing, and                      to apply that information within the parameters of a
brining. Instruction includes a focus on business, as                  business concept.
students are expected to understand how to analyze and
improve the profitability of a food service                            Oral and Multimedia Presentations
establishment through proper portioning and yield                      HECT1501 – 3.0 credits
testing, and purchasing of appropriate market forms.
                                                                       This course blends the themes of how to effectively
North American Wine Regions (Elective)                                 present information with a diversity of multimedia
                                                                       tools and using persuasion skills. The course will give
DEEL3203 – 3.0 credits                                                 students the opportunity to refine their technology
This course is designed to introduce students to the key               based information skills and persuasion abilities
wine regions, grape varieties and label laws of North                  including the use of presentation using PowerPoint and
America while expanding on the wine knowledge                          other technologies.
acquired during Introduction to Wine and Taste and
Flavor Wine. The content presented will allow students                 Pastries, Confections, and Plated Desserts
to gain a deeper perspective on winemaking regions                     CECA2702—3.0 credits
located across North America, including those in many
U.S. States as well as Southern Canada.                                This course in pastry production continues the
                                                                       instruction students received in the first year Baking
Nutrition                                                              class. It is designed to prepare students to be successful
HEAS2301 — 3.0 credits                                                 in high volume, quality pastry shops, retail shops,
                                                                       popular-priced restaurants, fine dining restaurants and
Through readings and projects, students expand their                   fine catering establishments. Students learn about the
knowledge of basic human nutrition and connect these                   theories, procedures, and ingredients used in cakes,
principles to personal experience and current issues.                  pastries, confections, ice creams and a la carte desserts.
Students will also apply new nutritional information to
readings from popular literature, advertisements, health
                                                                       Pastry Production
and herbal remedy claims.
                                                                       BMBP2501 – 2.0 credits
In addition to good nutrition, this course recognizes                  This intensive hands-on practicum provides students
that physical activity affects overall health. Therefore,              with the opportunity to apply the principles learned in
this course is also designed to increase students’                     prior pastry and business classes. Students participate
awareness of how good health and well-being can have                   in the daily planning, production, and marketing of
a positive impact on their lives. Students are guided in               pastries for retail and à la carte settings. Students focus
developing a regular regime of aerobic and non-aerobic                 on a variety of production skills, including batch
activities as a means of increasing endurance, relieving               mixing, baking and decorating, classic and modern
stress, staying fit and promoting long-term health.                    cakes and tarts, French pastries, catering and banquets,
Through a combination of independent and guided                        as well as à la carte and fine dining desserts. Students
activities, students undergo a physical assessment,                    participate in all phases of retail pastry production,
establish individualized program goals, complete and                   building on the basics learned in the Bakeshop


                                                             Page 36
Practicum and incorporating the techniques studied in                   philosophers have pondered the meaning of life and
Pastry Theory. À la carte instruction will incorporate                  human existence, yet curiously food and its role in the
concepts of menu design and evaluation, as well as                      human experience is often absent in traditional
production and plating of desserts for popular-priced                   philosophy courses. Socrates, perhaps the most famous
and fine dining restaurants. Decorative and garnishing                  philosopher in the world, asked six essential questions,
techniques are emphasized along with production                         they are: What is virtue? What is justice? What is
efficiency. To be successful in this setting, students                  courage? What is good? What is Piety? What is
must enhance their pastry skills with an understanding                  moderation? This course, specifically designed for
of speed, timing, sequencing, and communication                         culinary students, examines diverse philosophical
skills.                                                                 issues that relate to food including the political, moral,
                                                                        or metaphysical questions. These six questions will
Pastry Unit 1 – Intro to Basic Pastries                                 serve as lenses to examine food and philosophy.
                                                                        Through the focus on food, we see how philosophy can
BMBC1503 – 122 clock hours                                              bring fresh perspectives and a deeper understanding to
Certificate in Pastry, Pastry Unit 1 is a hands-on                      everyday life issues while helping students develop
production environment, allowing students to develop                    their own philosophy on food, career and life.
and refine their skills in the bakeshop and practically
apply knowledge from the Baking Theory class. Areas                     Plated Desserts & the Art of Plate Presentation
of concentration within the kitchen allow students to
focus on advanced cookies, basic desserts, and cake
                                                                        BMBP2513 – 2.0 credits
assembly. Students encounter the wide range of                          This course in pastry production continues the
products currently produced in a bakeshop, such as                      instruction students received in the first year Baking
cakes, cookies and bars.                                                class. It is designed to prepare students to be successful
                                                                        in high volume, quality pastry shops, retail shops,
Pastry Unit 2                                                           popular-priced restaurants, fine dining restaurants and
                                                                        fine catering establishments. Students learn about the
BMBC2605 – 88.5 clock hours
                                                                        theories, procedures, and ingredients used in cakes,
Students will use the fundamental skills in pastries to                 pastries, confections, ice creams and a la carte desserts.
build finished cakes and tarts. The class will focus on
creating a selection of items that can be sold in a retail              Product Development: Entrepreneurship
pastry operation and focus on finishing skills including                DEAS4102 — 1.0 credit
cutting cake layers, building cakes with classic flavors,
crumb coating and finishing cakes, lining and filling                   The great American dream is to own your own
tarts, and piping and basic design.                                     business. Never have the opportunities to enter
                                                                        creative new markets been more exciting thank right
Pastry Unit 3                                                           now, however, approached incorrectly the odds of
                                                                        failure are far greater than the chance of success. This
BMBC2705 – 128 clock hours
                                                                        course introduces the student to the entrepreneurial
Students will use the fundamental skills in pastries to                 environment that exists in the current service
build finished cakes, tarts and other individual items                  experience economy, the challenges that surround the
that can be sold in plated dessert outlets. A final project             process of a business start-up, and the process to
includes a blind basket plated dessert element that is                  follow in an effort to minimize un-necessary risk.
evaluated by the class and other NECI peers. Skills                     Using Guy Kawasaki’s approach of: Causation,
include anglaise, coulis, chocolate and other sauces,                   Articulation, Activation, Proliferation, and Obligation,
plating design and execution, garnishes, knife skills,                  the student will apply these steps to the design of a
chocolate, tuiles, ice creams and frozen desserts, and                  food business or product concept from ideation to
custards.                                                               business activation. The case study method used will
                                                                        allow students to critique other unique business
                                                                        concepts and apply, through comparison, what is
Philosophy and Critical Thinking (Elective)
                                                                        learned from assessment in the design of a dynamic
DEEL3201 – 3.0 credits                                                  new business idea. Students, in teams, will pitch their
This course focuses on the role of food in the human                    concepts and implement them locally.
experience through the lens of Philosophy, which is the
study of questions of meaning. Through the ages,

                                                              Page 37
Professional Development                                              microbiology; major food borne illnesses, standards
BCPD1301 – 8 clock hours                                              enforced by regulatory agencies, and applied measures
                                                                      for keeping food safe. The end of the course will
CCPD1300 – 7.5 clock hours
                                                                      require the student be certified in sanitation standards
CMPD1302 – 1.0 credit                                                 through the National Restaurant Association’s
In this course, students establish the fundamental skills             ServSafe exam. Certification is expected prior to the
needed for effectively pursuing opportunities in a                    first internship, and is a requirement for graduation.
professional setting. Students demonstrate the
important skills of resume writing, goal setting,                     Science Connection
interviewing,       and     appropriate     professional              CMCT1450 – 3.0 credits
presentation. Through a combination of class time and
a real-life job search to attain an internship, students              In Science Connection students will explore a variety
practice the skills of networking, job search strategies,             of scientific principles and apply them in a lab setting.
budgeting, and long-term career planning.                             Through a series of lessons and labs students will use
                                                                      the fundamental concepts of chemistry, biology and
                                                                      ecology to make connections to typical situations in the
Professional Development II                                           world around them. Student evidence will consist of
CEPD2301 — 0.5 credits                                                professionalism observations, daily lab observations
                                                                      and lab journals.
In this course, students establish the essential skills
needed for effectively beginning their career, including
networking, financial budgeting, and professional                     Sensory Analysis
planning. Through a combination of class discussion,                  CMAS2502 – 3.0 credits
research, and professional portfolio development,                     In the lab environment, students use experimentation and a
students practice long-term career enhancement                        variety of preparation methods and pairing
strategies.                                                           combinations to investigate taste and flavor from three
                                                                      different perspectives: how cooking techniques affect
Restaurant and Guest Management Practicum                             finished flavor; how good flavor is developed and
HESA1152 — 4.0 credits                                                maintained; and how wines are paired appropriately
                                                                      with specific dishes. Students examine the relationship
This practicum is comprised of three experiences                      between cooking methods, flavor and the nutritional
designed to instruct the student in the skills and                    value, and participate in weekly comparisons of food
attitudes needed to be a successful front-of-the house                and wine pairings to further their understanding of
shift manager. Skill building labs and classes include                palate. Students also examine the scientific basis for
exercises in service, hosting, bartending, food and wine              various cooking techniques and explore how these
pairing, guest management, liquor and spirits, and                    methods influence flavor, with a focus on the control
alcohol service training. Students develop a proposal                 of taste, aroma, and texture. This class continues the
for change portfolio, which will include research,                    study of enology and food and wine interactions begun
recommendations, and an implementation plan for a                     in Table Service and Introduction to Wine, expanding
change to the restaurant. Students prepare and deliver a              the students’ knowledge of traditional and modern
synopsis of their proposal at the end of the practicum                viticultural and vinicultural procedures through
to an audience of managers.                                           lectures and discussions. In addition, students will
                                                                      work to develop their confidence in selecting
Sanitation and Food Safety                                            appropriate beverages with foods based on simple
                                                                      taste, aroma and texture comparisons and contrasts
CMAC1401 – 16 clock hours
                                                                      through tastings.
CMAS1400 — 1.0 credit
This course introduce students to the food safety and                 Service Learning I & II
sanitation issues facing professionals of the food and                CMCS1000 – 0.0 credits
beverage industry. The class serves as the foundation
for the entire program by helping establish a thorough
                                                                      CMCS2000 – 0.0 credits
understanding and competence in foodservice                           BCCS1000 – 4 clock hours
sanitation, food borne illness prevention and kitchen                 These independent program requirements are designed
safety. The course covers the principles of food                      to encourage students to think critically about social

                                                            Page 38
issues, to become involved in the broader community,
and to experience new ways of integrating the variety                  Throughout the course series, students are immersed in
of skills they are learning at school. Each student is                 the Spanish language with a continued focus on daily
required to set learning objectives, to participate in an              applications and an increasing expectation around the
individual or group project benefiting the local                       comfort, frequency, and complexity of language use.
community, and to reflect on the impact of their                       Students will speak, write, and conduct presentations in
project. Students may plan and participate in projects                 the imperfect, future, conditional and past perfect
that are related to the industry or may choose a project               tenses of the language, and will begin to use the
in an unrelated area of service. Sample activities                     subjunctive mode and imperative. They are expected to
include working at a local food bank or soup kitchen,                  have mastered the language well enough to maintain
coordinating events at nursing homes, teaching                         conversations and to demonstrate an understanding of
cooking classes to school children or to low-income                    various Hispanic cultures.
families, or volunteering at a local park or sports event.
Group activities are encouraged. A minimum of four                     Spanish Language and Culture
hours of service must be completed to meet the
requirement.                                                           DOCT3600 – 5.0 credits
                                                                       Spanish language skills are essential to the success of
                                                                       professionals in American society today. Topics
Service Learning III                                                   include human interest issues, and introduction to the
DECS3000 — 2.0 credits                                                 Hispanic culture, and everyday typical conversation.
Service Learning III is designed to encourage students                 Students will speak, write and make presentations in
to think critically about the hospitality industry, the                present tense. Topics will include daily communication
world in which they live, to explore social issues, to                 strategies, increased cultural understanding, and
get involved in the local community, and to experience                 creative writing / short stories. Students will create
new ways in which they can have a positive impact                      portfolios in which samples of their work will be
during their professional lives. A key part of the class               collected. Assessment will be based on observation,
will be the service learning practicum that students                   participation, and portfolios and formal tests.
execute with the help of our community partners.
Students will plan, deliver, and reflect on their projects             Strategic Management
assessing the learning and success of their efforts.
Social themes explored in the course include social,                   HMBM4801 — 3.0 credits
political and economic influences impacting notions of                 HOBM4300 — 5.0 credits (online BAHRM)
citizenship and democracy. This class will also focus                  A strategic vision allows industry professional to
on ethical dilemmas and ethical decision making.                       contribute to, and maintain, an organization’s mission,
Students will apply these concepts by reviewing codes                  long-term planning, and growth potential. In this
of conduct, strategies for ethical decision making, and                project based course students become auditors,
creating their own professional code of ethics.                        working closely with instructors and industry
                                                                       professionals to discover best practices for long-term
Spanish I & II                                                         success through application of analytical thinking.
DECT2611— 2.0 credits                                                  Students bring prerequisite knowledge of industry-
                                                                       related marketing strategies, human resource
DECT2621 — 2.0 credits                                                 management, understanding of financial management,
Spanish language skills are essential to the success of                and analytical and creative thinking skills to this class.
professionals in American society today. This series of                Students apply this prior knowledge to various
courses focuses on basic grammar and proper use of                     strategic problem-solving situations and formulate
vocabulary. Topics include human interest issues, and                  solutions using a carefully formulated and guided
introduction to the Hispanic culture, and everyday                     process.
typical conversation. Lessons and assignments include
creative writing, field trips, review of artworks,                     Sugarcraft: Advanced Floral Techniques (Elective)
conversations and oral presentations. Students will                    DEEL3224 – 3.0 credits
have to create a well ordered and displayed portfolio in
which they will collect their work. Assessment will be                 Bakeries and cake decorating businesses today need to
based on observation, participation, portfolio and a                   be more competitive than ever. As trends change in
final test.                                                            cake building techniques and styles, students need to


                                                             Page 39
be able to offer many options for today’s increasingly                 The Art of Cuisine
discerning brides.                                                     CMCT2901 — 3.0 credits
This course is designed to help students better                        The impact of visual presentation of food cannot be
understand sugar floral techniques required to decorate                overlooked within a contemporary kitchen. The full
wedding/celebration cakes. The students will learn                     experience of eating should be a culmination of
many bridal flowers and foliage that they will wire                    culinary and environmental stimuli that appeals to all
together to create beautiful bridal sprays and bouquets.               of the human senses: sight, smell, sound, taste, and
Also covered in this course will be the use of fresh and               texture. The Art of Cuisine course brings focus on the
silk flowers to achieve a simple but effective                         process of allowing chefs to express themselves
decoration.                                                            through the way the foods are planned, produced and
                                                                       presented with considerations of color, texture, height,
Supervision in the Hospitality Industry                                plate design and layout. Throughout the course
                                                                       assignments will also reintroduce and highlight the
HMSA2200 — 2.5 credits
                                                                       importance of the character of ingredients, principles
 This course provides students with a broad                            of professional cookery and the disciplines associated
understanding of managerial issues in the operation of                 with fine dining cuisine. This course is designed to
service organizations such as restaurants, bars and                    expose students to the theory, application, and critical
spas. The class examines basic management theory and                   thinking skills needed to effectively present food
then looks both internally, as well as externally through              within the public realm using a variety of mediums.
field trips and case studies, at application. The students
will utilize previous program content as well as current               The Kitchen Garden (Elective)
term studies to shape the development of deliverables
such as training manuals, handbooks and training plans
                                                                       DEEL3204 – 3.0 credits
that serve to create an applied perspective. Learning                  Once a phrase that brought images of a small herb
about management theory is essential but exploring                     based plot to mind, the contemporary kitchen garden
application through the real life experiences will only                has become more substantial and sustainable. The
serve to both reinforce class discussions as well as give              number of food service professionals “growing their
context and meaning to much of the skills students                     own” is on the rise and many operations employ full
have developed throughout the program.                                 time gardeners to tend their gardens and orchards.
                                                                       Savvy operators are developing relationships with local
Table Service and Introduction to Wines                                farmers in an increasing effort to control the quality of
CMSA1102 — 2.0 credits                                                 their product and support their communities. In
                                                                       addition, chef-gardeners gain a deeper appreciation and
This course explores the fundamentals of a la carte                    respect for the food that they grow. This new found
restaurant guest service. During this course, students                 respect for basic produce becomes evident in the
will learn basic service techniques, order of service,                 marketing of these products on menus and in the
and standards for service in the dining room of a busy,                quality of the finished plates. Whether you are trying to
dynamic restaurant. In addition to the skills students                 cut your produce bill, provide specialty garnishes, or
receive in the dining room, they will also be introduced               “get away from it all” for an hour a day, creating a
to the basics of wine and other alcoholic beverages.                   kitchen garden will inspire you to become a better
                                                                       chef.
If students of the culinary arts are to understand the
industry completely, they must understand the guest                    Understanding Taste, Flavor, and Beverages
from a number of perspectives. Training as a server
                                                                       BMSA2200 — 1.0 credit
will help students to more fully understand the
challenges of guest satisfaction as they affect the                    Building on Introduction to wines and in conjunction
employees of both the kitchen and dining room.                         with Taste and Flavor, this class is designed to expand
Lessons learned in this course will be important to                    each student’s knowledge of a variety of beverages
students as they prepare for a career in the food service              including wines, dessert wines, fortified wines, spirits,
industry.                                                              malt beverages as well as coffees, teas and non-
                                                                       alcoholic beverage. As a pastry chef, understanding
                                                                       how to pair an appropriate beverage with a dessert is
                                                                       an important skill. This course is designed to develop
                                                                       an understanding of food and beverage pairing and the

                                                             Page 40
theory that supports it. The objective is to develop each             essays: personal experience essay, persuasive essay,
student’s knowledge and confidence in selecting                       and restaurant critique, and a memoir. Students are
appropriate beverages to enhance desserts and dessert                 responsible for prewriting/research and mechanics of
menus.                                                                writing assignments during and after class relevant to
                                                                      the standards of the course.
Visual Art and Design
DECT2753 — 1.0 credit                                                 Writing, Reading, Researching and Analytic Reasoning
                                                                      are significant skills required for success in any
Students study a range of visual aesthetics, including                profession. Students will demonstrate their ability to
the use of color, light, shapes, and textures. The                    think critically through their reading, research, as well
primary focus of this course is the exploration of basic              as oral and written communication.
visual design concepts including layout and
composition, and the application of successful design
theory. Part I is a six-week exploration of sculpting,
                                                                      21st Century Communication: Communicating
carving, and the use of negative space. Part II is a six-             in the Digital Age
week exploration of line, form, and color.                            HMCT4200 – 3.0 credits
                                                                      HOBM3100 – 5.0 credits
Wines of the Southern Hemisphere (Elective)                           In the last century, technological change has
DEEL3201 – 3.0 credits                                                grown and changed exponentially. We constantly
This course is designed to introduce you to the key                   find ourselves adapting to the next most current
wine regions, grape varieties and label laws of                       mode of communication such as social media,
Southern Hemisphere wine regions while expanding on                   video-conferencing, multimedia presentations, and
the wine knowledge acquired during Introduction to                    Internet-based news and media. Through this
Wine and Taste and Flavor Wine. The content                           course, students learn to use multi-media and
presented will allow you to gain a deeper perspective                 social media to effectively communicate and to
on winemaking regions located across the Southern                     leverage technology to reinforce message. Primary
Hemisphere, including those in Australia, New                         activities for this course will be project-based and
Zealand, South Africa as well as South America.
                                                                      will utilize a variety of technologies and
                                                                      application platforms. Students will be asked to
Writing Fundamentals                                                  virtually present many aspects of their course
CMCT1000 — 0.0 credits                                                work utilizing state-of-the-art presentation
New England Culinary Institute is committed to                        software.
teaching critical and creative thinking by embedding
reading and writing throughout the program
curriculum. Students in the associate and bachelor’s
degree programs may be placed in this required
foundational writing course based on a writing skills
assessment performed during Orientation. Students
will review the writing processes surrounding
invention, composing, and presenting. Throughout this
course students will review and practice the
conventions of standard written English and implement
techniques to improve independent skills related to
revision and editing.

Written Expression
CMCT1203 — 3.0 credits
Students will learn how to select and limit a writing
topic, determine purpose, evaluate audience, and
develop and support a main idea. Using the writing
process, students will produce a writing portfolio that
includes the following research based and personal

                                                            Page 41
FACULTY PROFILES                                                    Chef Michael Rhoads
                                                                    Department Chair, Baking and Pastry Arts
NECI is proud of its diverse and distinguished faculty.             Education
In order to allow for regular updates of their                      Associate of Occupational Studies –
educational and professional accomplishments,                       Culinary Arts
biographical information for our staff is available on              New England Culinary Institute
our school’s website at NECI.edu. You can also                      Montpelier, Vermont
request a copy of this information from the Admissions
department. Our executive faculty and department                    Experience
heads are profiled below.                                           Owner
                                                                    B&R Artisan Breads
Chef Lyndon M. Virkler                                              Framingham, Massachusetts
Interim Department Chair, Culinary Arts
                                                                    Ex. Pastry Chef
Education                                                           Sel de la Terre
Associate of Occupational Studies                                   Boston, Massachusetts
The Culinary Institute of America
Hyde Park, New York                                                 The French Laundry
                                                                    Chef de Partie
Bachelor of Arts                                                    Yountville, California
Middlebury College
Middlebury, Vermont                                                 Michelle Ford
Master of Education                                                 Department Chair, School Hospitality and
Vermont College of Union Institute and University                   Restaurant Management
Montpelier, Vermont
                                                                    Education
Experience                                                          Associate of Arts
Working Chef                                                        Hospitality and Management University of New
Sam Ruperts Restaurant                                              Hampshire
Warren, Vermont                                                     Durham, New Hampshire
Sous Chef                                                           Bachelor of Arts
The Metropolitan Club                                               New England Culinary Institute
Washington, D.C.                                                    Montpelier, Vermont
Saucier
La Bergerie                                                         Certified Wine Specialist
Old Towne Alexandria, Virginia                                      Society of Wine Educators

Line Cook                                                           Experience
Le Bagatelle                                                        Campus Food and Beverage Director
Washington, D.C.                                                    New England Culinary Institute
                                                                    Montpelier, Vermont

                                                                    General Manager
                                                                    JP Founder’s Restaurant & Bakery
                                                                    Newberg, Oregon

                                                                    Dining Room Manager
                                                                    Shanty on the Shore
                                                                    Burlington, Vermont

                                                                    Kitchen Manager
                                                                    Holderness Private School
                                                                    Holderness, New Hampshire

                                                          Page 42
Chef Adrian Westrope                                        Chef Dan Tabor
Executive Pastry Chef Instructor                            Faculty Development Coordinator
Education                                                   Education
Diplomas in Bakery and Pastry Studies, Design &             Associate of Occupational Studies, Baking & Pastry
Decoration of Flour Confectionary                           Arts
Barking College of Technology, London, UK                   Johnson & Wales University
                                                            Providence, Rhode Island
Experience
Internationally Recognized Pastry Demonstrator,             Bachelor of Science, Food Service Management
Teacher and Consultant                                      Johnson & Wales University
working in Europe and worldwide, including:                 Providence, Rhode Island
Consultant                                                  Experience
British Broadcasting Company                                Freelance Sugarcraft & Pastry Demonstrator
Director of R & D                                           Pastry Chef
Culpitt and Company                                         Marvelous Market
                                                            Silver Spring, Maryland
Demonstration Chef
Promodem, LTD                                               Assistant Pastry Chef
                                                            Hyatt Regency Washington
Adult Education Instructor
                                                            Washington, D.C.
Essex County Council
                                                            Pastry Chef/Manager
Baking and Pastry Department Manager
                                                            Café Miltenberg
Woods Bakery
                                                            Middletown, New York
Author / Co author:
Embroidery in Sugar, Merehurst Ltd, London
Chocolate Paste Cakes, Merehurst Ltd, London
Side Designs 1, Letters of London
Side Designs 2, Letters of London

Jennifer Reardon
Faculty Development Coordinator
Education
Bachelor of Arts
University of Massachusetts
Amherst, Massachusetts
Master of Education
Mansfield University of Pennsylvania
Mansfield, Pennsylvania
Experience
Teacher
Pennsylvania Public Schools
Rome, Pennsylvania
Teacher
May Center for Child Development
Chatham, Massachusetts
Guest Services
Red Jacket Resorts
Yarmouth, Massachusetts



                                                  Page 43
                                                                     Bread Bakers’ Guild, and Women Chefs and
STUDENT LIFE                                                         Restaurateurs.

Fitness and Recreation                                               Students have traveled to competitions, cooked at the
Full-time students are provided memberships to the                   James Beard House in New York City, participated in
local health and fitness center, First in Fitness, at no             the Spinazzola Gala in Boston, and took part in a
extra cost. With this membership students have full use              variety of culinary conferences. Students often
of the athletic complex at First in Fitness locations in             organize group activities both on and off campus
Montpelier and Berlin. Seasonal opportunities for                    through Student Services. Activities include sporting
outdoor recreational activities are also abundant in                 events, cooking competitions, trips to local producers,
Montpelier and include hiking, biking, kayaking,                     visits to markets in nearby Montreal or Boston, wine
canoeing, skiing, and snowboarding.                                  tasting events, and movie or game clubs.

Students are encouraged to develop a plan for life-long              Computer Requirements, Information
maintenance of good health and overall well being, in                Technology, and Online Learning
part through a Nutrition/Health and Wellness
component in all associate and certificate level                     The use of technology is widespread in the food and
programs.                                                            beverage industry and NECI is committed to preparing
                                                                     students to be comfortable and well versed in a variety
                                                                     of electronic resources, including communication,
Supplemental Programs                                                software applications, online research, and using an
NECI provides an ongoing and varied series of                        online learning platform. Students will receive an
speakers and guest lecturers. These visitors introduce               introduction to the school’s technological resources at
students to new trends in the culinary and hospitality               orientation and will have class time devoted to the use
fields, and provide students with exposure to experts in             various software applications.
all aspects of the food and beverage industry. Guest                 Students will receive a NECI email address, access to
speakers have addressed a wide range of subjects,                    the school’s student information portal, and access to
including entrepreneurship, butchering, ice carving,                 the school’s online learning platform, Moodle.
wine tasting, chocolate, nutrition, food service                     Students are expected to use their NECI email address
sanitation and safety, culinary history, and drug and                for all communications with faculty and staff at the
alcohol abuse awareness.                                             school.
Field trips to various locations are also scheduled as               While NECI offers limited computer access on
part of the curriculum. Students may visit local                     campus, students in all resident degree programs are
restaurants, farmers’ markets, creameries, bakeries,                 required to bring their own laptop and printer. This
fish and produce markets, a coffee-roasting plant,                   requirement allows students greater flexibility in
organic farms, and maple sugarhouses.                                completing assignments. Students enrolling in the fully
                                                                     online versions of the BA in Hospitality and Restaurant
Special Activities                                                   Management or BA in Culinary Arts program must
                                                                     have access to adequate computer resources although
To encourage volunteerism and promote community                      portable equipment is not a necessity.
involvement, NECI encourages students to participate
                                                                     Online course work is a part of all programs at NECI,
in community service events. Students cook for soup
                                                                     from projects, assignments, electronic course materials,
kitchens, conduct demonstrations at local schools,
                                                                     and discussions supplemental to residency work, to
assist at the local food bank, and participate in
                                                                     fully online class offerings in some programs. All
community sports. A Service Learning component in
                                                                     students are expected to participate in an Internship
each program helps foster a culture of community
involvement.                                                         Connection course during their internship. This course
                                                                     includes regular electronic communication with the
                                                                     school. Internet access will be necessary while on
Students also participate in professional organizations
                                                                     internship.
such as the American Culinary Federation and
SkillsUSA on campus, and have opportunities to                       Please see the Computer Requirements section in the
explore organizations such as Slow Food Vermont, the                 Student Handbook for specific requirements. This
Vermont Fresh Network, Chef’s Collaborative, the                     information is also available at NECI.edu.


                                                           Page 44
                                                                     and related areas. Learning Services offers quiet study
Advising                                                             space, including computers, course materials, books,
                                                                     and staff assistance for all students, in both resident
At orientation students are introduced to the range of               and online programs. The Learning Services
support services available during their time at NECI.                Department also serves to provide accommodations
The Department of Academic Services, through the                     and related supports for students with learning
Academic Advising, Academic Scheduling, Career                       disabilities (See the Policies and Procedures for
Services, and Registrar’s Offices, provides ongoing                  Students with Disabilities section of this Handbook).
advisement to students regarding all aspects of their                Students who need to retake tests may do so at the
academic studies, including academic progress                        Learning Services office upon scheduling an
reporting, scheduling, student records, and individual               appointment. Support to help students reach
curricular advising. The Department of Student                       completion and improve their organizational skills is
Services provides support services, including                        also available upon request, or at the discretion of
residential and NECI community life, Learning                        Academic Advising.
Services and library. Students will be introduced to
specific faculty and staff members associated with each              Learning Services is located at 7 School Street, and is
of these services at orientation. Faculty members also               generally open during regular business hours on
act as mentors to students, providing support and                    weekdays. Students are encouraged to make an
guidance as students endeavor toward their career                    appointment with the Learning Services Coordinator
goals.                                                               by        calling        802.225.3327,        emailing
                                                                     learning.services@neci.edu, or by signing up using the
Learning Services provides comprehensive services to                 calendar posted on the office door.
support students’ academic success and is staffed by
the Learning Services Coordinator and trained peer
tutors.”. Support from Learning Services is available to
all students.
                                                                     Student Conduct
                                                                     All students are representatives of NECI and their
As part of the internship program, students participate              behavior reflects on the image of NECI in the larger
in an online capstone course with a dedicated program                community. Any student whose anti-social or illegal
faculty member for each class section. Faculty                       behavior jeopardizes the welfare of her or himself,
members are selected to participate in this course                   other students, NECI, or the community, will be
because of their familiarity with students and program               subject to disciplinary action, up to and including
curriculum, as well as their industry experience.                    possible suspension or dismissal. Students are expected
Through this connection, students receive ongoing                    to exhibit appropriate conduct while using electronic
advice and input from their NECI instructors                         media and are subject to equivalent disciplinary
throughout their internship experience.                              sanctions for inappropriate behavior. Inappropriate or
                                                                     unlawful transmission of electronic materials,
A Resident Life Coordinator and Resident Advisors are                including copyrighted materials, is strictly prohibited
available in each student-housing unit. Resident                     and may be subject to civil and criminal penalties, as
Advisors are trained in group and interpersonal skills,              well as disciplinary action. Further details on NECI
alcohol and drug abuse, and referral sources and are                 policies are in the Student Handbook.
available on a daily basis to discuss problems as they
might arise. In addition to campus resources, support
and advising resources outside of the school are also
                                                                     Student Safety and Security
available to NECI students. More information on these                NECI is committed to creating a safe and secure
resources is available in the Student Handbook.                      learning environment for all students, faculty, and
                                                                     staff. Montpelier is a small community with a
Learning Services                                                    relatively low crime rate, but is not crime free.
                                                                     Students are encouraged to practice routine safety
The Learning Services Department, consisting of the                  procedures while at school. School security and local
Learning Services Coordinator and a team of trained                  police monitor access to campus residence halls,
peer tutors, provides comprehensive services to support              offices and classrooms, as well as food service
student success. One-on-one tutoring is available for                facilities.
any subject studied at NECI, as well as for study skills

                                                           Page 45
Detailed information about NECI’s security policy can                  Peer to Peer File Sharing and Copyright
be found in the Student Handbook or at NECI.edu; the
annual Campus Security and Campus Fire Reports can
                                                                       Policy
also be viewed at this link.                                           As outlined under the Student Conduct Policy above,
                                                                       students are subject to disciplinary action, up to and
Emergency Response and Evacuation                                      including possible suspension or dismissal, for anti-
                                                                       social or illegal behavior that jeopardizes the welfare
Procedures                                                             of others. Students are expected to exhibit appropriate
Under the Higher Education Opportunity Act of 2008,                    conduct while using electronic media and are subject to
NECI is required to establish policies and procedures                  equivalent disciplinary sanctions for inappropriate
for immediate response to significant emergencies or                   behavior, including unauthorized peer-to-peer file
dangerous situations that involve an immediate threat                  sharing, illegal downloading, or unauthorized
at any campus location. In the event of an emergency                   distribution of copyrighted materials using the
situation or the need to evacuate all students, staff, and             institution’s    information      technology      system.
faculty will be notified in person and/or through                      Inappropriate or unlawful transmission of electronic
telephone, email notification, and postings to the                     materials, including unauthorized distribution of
school’s website. Students have the opportunity to sign                copyrighted materials, is strictly prohibited and may be
up for emergency text message notifications.                           subject to civil and criminal penalties, as well as
Emergency and evacuation procedures are updated and                    disciplinary action. Further details on NECI policies
tested annually. The Student Handbook outlines                         are in the Student Handbook or NECI.edu.
policies and procedures more fully, or the complete
plan can be viewed NECI.edu.

Missing Persons Policy
Under the Higher Education Opportunity Act of 2008,
NECI is required to establish missing person
notification policy and procedures. This policy applies
to students who reside on campus and are deemed
missing or absent from the school for a period of more
than 24 hours without any known reason or contrary to
usual patterns of behavior. The student’s designated
emergency contacts will be notified by the school no
more than 24 hours from the time the student is
determined to be missing. For students under 18,
parents or guardians will be notified at this time. Full
details of this policy are available in the Student
Handbook or NECI.edu .

Alcohol and Drug Abuse Prevention
Policy
Federal law requires all institutions receiving federal
financial assistance to implement and enforce drug and
alcohol prevention policies. NECI strongly supports
this initiative. Any violation of drug and alcohol laws,
even for a first offense, may result in penalties up to
and including termination of enrollment. Further
information is available in the Student Handbook or
NECI.edu.




                                                             Page 46
                                                                     Learning, Internship Waiver, or Advanced Standing)
ACADEMIC PRACTICES                                                   outlined below, students may have their schedule
AND POLICIES                                                         altered or certain program requirements waived and
                                                                     may graduate with a reduced number of credits. No
                                                                     student may graduate from any associate degree
Program Offerings                                                    program with fewer than 60 semester credits, nor from
NECI offers the following degree-granting resident                   any bachelor’s degree program with fewer than 120
programs:                                                            semester credits.

•   Bachelor of Arts (bachelor’s degree) in Culinary                 In all programs, program requirements include
    Arts                                                             completion of ServeSafe Sanitation Certification.
•   Associate of Occupational Studies (associate degree)
    in Culinary Arts                                                 Bachelor of Arts in Culinary Arts
•   Bachelor of Arts (bachelor’s degree) in Hospitality              (resident and online delivery)
    and Restaurant Management
•   Associate of Occupational Studies (associate degree)             Students who successfully complete all program
    in Hospitality and Restaurant Management                         requirements and successfully complete the credit hour
•   Associate of Occupational Studies (associate degree)             requirement of the Culinary Arts bachelor’s degree
    in Baking and Pastry Arts                                        program are awarded the bachelor’s degree (Bachelor
                                                                     of Arts) in Culinary Arts.
NECI also offers the upper level (Year 3 and 4) of
following degree-granting programs in a fully online                 Associate of Occupational Studies in
delivery format:                                                     Culinary Arts
• Bachelor of Arts (bachelor’s degree) in Culinary
   Arts                                                              Students who complete the credit hour requirement of
• Bachelor of Arts (bachelor’s degree) in Hospitality
                                                                     the culinary arts program are awarded the associate’s
   and Restaurant Management                                         degree (Associate of Occupational Studies) in Culinary
                                                                     Arts.
In addition, NECI offers three certificate programs:
                                                                     Associate’s degree students who choose to enroll in
•   Certificate in Professional Cooking                              NECI’s bachelor’s degree program may petition to
•   Certificate in Professional Baking                               waive the second year internship requirement of the
•   Certificate in Professional Pastry                               associate’s degree if they have successfully completed
                                                                     the first and second year residencies and first year
                                                                     internship credit hour requirements of the associate’s
Program Graduation Requirements                                      degree. See Internship Waiver for more information.
In order to graduate from NECI’s certificate and
associate level programs, students must receive a grade              Associate of Occupational Studies in
of Complete (Meets or Exceeds Standards) in all                      Baking and Pastry Arts
courses and internship requirements at the 1st and 2nd
year level and must show evidence of meeting all                     Students who successfully complete the credit hour
standards for that program.                                          requirement of the Baking and Pastry Arts program are
                                                                     awarded the associate degree (Associate of
In order to graduate from NECI’s bachelor’s degree                   Occupational Studies) in Baking and Pastry Arts.
programs, students must receive a grade of Complete
(Meets or Exceeds Standards or A, B, C) in all courses               Associate degree students who choose to enroll in
and internship requirements at the 1st and 2nd year                  NECI’s bachelor’s degree program may petition to
level, and a grade of Complete (A, B, or C) in all                   waive the second year internship requirement of the
courses and internship requirements at the 3rd and 4th               associate degree if they have successfully completed
year level and must show evidence of meeting all                     the first and second year residencies and first year
standards for that program.                                          internship credit hour requirements of the associate
                                                                     degree. See Internship Waiver for more information.
In the specific documented situations (Transfers,
Advanced     Placement,   Advanced     Placement
Preparation, Accelerated, Assessment of Prior

                                                           Page 47
Bachelor of Arts in Hospitality and
Restaurant Management                                               Qualified Degree Program Variations
(resident and online delivery)                                      Advanced Placement
Students who successfully complete all program
                                                                    Associate of Occupational Studies in Culinary
requirements and successfully complete the credit hour
requirement of the Hospitality and Restaurant                       Arts, Associate of Occupational Studies in Baking
Management bachelor’s degree program are awarded                    and Pastry Arts, Bachelor of Arts in Culinary Arts
the bachelor’s degree (Bachelor of Arts) in Hospitality
and Restaurant Management.                                          Advanced placement culinary arts students are
                                                                    awarded the associate degree (Associate of
                                                                    Occupational Studies) if they a) complete a directed
Associate of Occupational Studies in                                study in first-year courses, or the equivalent as
Hospitality and Restaurant Management                               identified by the Academic Advising Office, and b)
Students who successfully complete all program                      successfully complete the second-year residency and
requirements and successfully complete the credit hour              internship credit hour requirements. The advanced
requirement of the Hospitality and Restaurant                       placement student’s transcript will reflect a reduction
Management associate degree program are awarded the                 in the number of total credits awarded as compared to
associate degree (Associate of Occupational Studies) in             students who complete the full two-year program.
Hospitality and Restaurant Management.
                                                                    Accelerated Program
Associate degree students who choose to enroll in                   Associate of Occupational Studies in Culinary
NECI’s bachelor’s degree program may petition to
                                                                    Arts, Associate of Occupational Studies in Baking
waive a portion of the internship requirement of the
associate degree if they have successfully completed                and Pastry Arts, Bachelor of Arts in Culinary Arts
the first and second year residencies and initial 375
hours/8 credits of the internship requirements of the               Students who excel in their first year residency and
associate degree. See Internship Waiver for more                    who have significant prior restaurant industry
information.                                                        experience may qualify for the accelerated program.
                                                                    Students will follow the testing process for Advanced
Certificate in Professional Cooking                                 Placement during the course of their first residency.
                                                                    Qualified students continue directly into a second-year
Students who successfully complete all program                      residency and bypass the first internship. Students
requirements and successfully complete the clock-hour               accepted into the second year residency as part of the
requirement of the professional cooking program are                 accelerated program are eligible to receive the
awarded the Certificate in Professional Cooking.                    associate degree (Associate of Occupational Studies)
Certificate in Professional Baking                                  upon successful completion of their first- and second-
                                                                    year residency and second-year internship credit hour
Students who successfully complete all program                      requirements. Each student’s transcript will reflect a
requirements and successfully complete the clock-hour               reduction in the number of total credits awarded as
requirement of the professional baking program are                  compared to students who complete the full two-year
awarded the Certificate in Professional Baking.                     program.
Certificate in Professional Pastry
                                                                    Internship Waiver
Students who successfully complete all program
requirements and successfully complete the clock-hour               Bachelor of Arts in Hospitality and Restaurant
requirement of the professional pastry program are                  Management, Bachelor of Arts in Culinary Arts
awarded the Certificate in Professional Pastry.                     Associate degree students who have distinguished
                                                                    themselves in first year and or second year residencies
Financial Status                                                    may petition the Academic Advising Office to waive
                                                                    the first or second internship requirement and or enroll
All student balances must be current for students to be             directly into one of NECI’s resident Bachelor of Arts
able to register, request release of transcripts,                   programs.
participate in the graduation ceremony or receive a
diploma.

                                                          Page 48
This waiver will be granted only when students are                   accredited postsecondary institutions to meet specific
complete in all attempted first-year credits and, if in              curriculum requirements as outlined below:
their second year, a minimum 80% of their attempted
associate course work for the program, except under                  Applicants may request transfer of credits earned at
extenuating circumstances.                                           accredited postsecondary institutions for comparable
                                                                     NECI required courses. Transfer credit is generally
Students may be awarded the associate degree upon                    only accepted if the transferred courses were
completion of the bachelor’s degree program                          completed with a grade of C or better within the last 10
requirements, only if the two degrees represent                      years. Grades of Pass (P) are also considered if credit
separate areas of study. The student’s transcript will               was awarded. Credits earned in developmental and
reflect a reduction in total credits awarded as compared             remedial courses or Continuing Education Units
to those who complete the full program.                              (CEU’s) are not transferable. Transfer credit can only
                                                                     be awarded for classes at a comparable level or higher
A student who must withdraw from the bachelor’s                      than the program required course. For example, upper
degree program may petition the Academic Advising                    division (courses 3000 or higher) credit cannot be
Office to be awarded the associate degree. In such                   awarded for lower-level transferred courses. Course
instances, the student will be required to complete an               content and content distribution of program
internship experience equivalent to that waived. The                 requirements also impact the transferability of
associate degree may be awarded only if the student                  courses/credits. In addition, credit may be transferred
has successfully completed all program and credit hour               under the auspices of articulation agreements between
requirements of the associate degree.                                NECI and other post-secondary institution. Maximum
                                                                     credit transfer will not be more than 60% of the
Advanced Standing                                                    program total.
Bachelor of Arts in Culinary Arts                                    Transfer applicants must submit official transcripts,
Graduates from accredited postsecondary schools that                 including worksheets or grades from all colleges they
hold an Associate of Occupational Studies in Culinary                attended. International applicants must submit official
Arts or a related field may apply for advanced standing              transcripts with official English translations. Whenever
in the Bachelor of Arts in Culinary Arts. Applicants                 possible, course descriptions, catalogs, and/or syllabi
may petition the Academic Advising Office for                        should be provided.
advanced standing by submitting an official transcript
of associate degree work completed, indicating                       Transfer credit requests are considered by the
graduation and graduation date. Additional information               Academic Services Office in consultation with the
in the form of school catalogs, course descriptions, or              program chair/dean.
syllabi may be required. Students enrolled with
advanced standing will have the 1st and 2nd year                     Transfer credit may or may not be awarded based on:
program requirements accepted as transfer credits, and                    • Core curriculum course content
enroll directly into the third year residency. Advanced                   • Distribution of program requirements
standing students may be required to take additional                      • Equivalent level, content, and duration to
course work to meet curriculum distribution and/or                            NECI courses
credit hour requirements of the Bachelor of Arts in                  Determinations regarding transfer credit and courses
Culinary Arts program. The student’s transcript may                  required for degree completion must be made prior to
reflect a reduction in the number of total credits                   matriculation, except in extenuating circumstances.
awarded as compared to students who complete the full                Transfer credit will be noted on the student’s NECI
four-year program.                                                   transcript but will not be used in computing grade
                                                                     average. Official transcripts from originating
Transfer Credit From Other Institutions                              institutions must be received by the NECI Registrar
                                                                     prior to processing of transfer credit. Students who
In general, NECI policy requires students to attend all
                                                                     receive transfer credit may be required to participate in
required courses in a program curriculum. Exceptions
                                                                     embedded course instruction and/or specific course-
to this requirement may be granted as part of the
                                                                     guided study and activities. Students who receive
admissions requirements for the Advanced Placement,
                                                                     transfer credit do not receive credit toward tuition and
Advanced Standing, and Accelerated programs
                                                                     fees at NECI. Exceptions regarding tuition adjustments
described in this catalog. Additionally, students may
request transfer of college credits earned at other

                                                           Page 49
may apply when transfer credit is 25% or greater of the              classes, except in extenuating circumstances. Requests
program total.                                                       for transfer credit by examination, Assessment of Prior
                                                                     Learning, and other recognized alternative sources of
Requests for credit by examination, Assessment of                    college level credit must be accompanied by official
Prior Learning, and other recognized alternative                     documentation and appropriate descriptions.
sources of college level credit are considered a form of
transfer credit. All such requests must be accompanied               Students who receive APL credit may be required to
by official documentation and appropriate descriptions.              participate in embedded course instruction, and may be
Credit awarded is considered in form of transfer credit.             required to participate in specific course guided study
                                                                     and activities. APL credit will be noted on the
Transfer Credit for Advanced Placement                               transcript but not used in computing grade average.
                                                                     Credit toward tuition and fees at NECI does not apply
Courses                                                              to students completing the APL portfolio.
Under the same guidelines and conditions that apply to
the acceptance of transfer credit from other accredited              The Grading System
institutions, NECI may also grant academic credit for
participation in the College Board’s AP (Advanced                    In most programs, NECI has a standards-based
Placement) program, when students have received a                    evaluation system that departs from traditional A-B-C
minimum AP exam score of 3, and the Academic                         grades. The goal of this system is to ensure that
Advising Office has determined the AP course content                 students possess the skills and knowledge needed to be
meets a NECI curriculum requirement.                                 successful in attaining their career goals. When
                                                                     students finish a block of instruction, they must meet
Students or applicants who apply for AP credit must                  all required standards to be graded. Grades of Meets
arrange to have their AP examination records sent                    Standards or Exceeds Standards are considered
directly from the College Board to the NECI                          complete grades. If, at the end of a block of instruction,
Admissions Office.                                                   students have not met the required standards, they are
                                                                     graded Incomplete. See Policy Relating to Make-up
                                                                     Work for more information. If the instructor feels that
Continuing Education                                                 make up work will not be sufficient for the student to
Students may take approved credit-bearing courses                    demonstrate mastery of the standards, the instructor
through NECI’s continuing education division prior to                may grade the student as a Retake. Students with
enrolling in a degree program as non-matriculated                    Retake grades must reschedule the entire class at a later
students. No more than 50% of the total degree                       date through the Academic Advising Office and are
program credits may be earned in this manner.                        subject to additional tuition fees, as well as room and
                                                                     board fees when appropriate. No course credit or clock
Assessment of Prior Learning                                         hours are awarded for Incomplete or Retake grades;
                                                                     once the student has achieved a Meets or Exceeds
New England Culinary Institute recognizes that                       Standards grade for the course, credit or clock hours
individuals may develop skills and knowledge through                 will be awarded.
work experience and related training. In order to
validate this knowledge, NECI may award limited                      In academic classes, evaluations cover class
credit upon the completion of an Assessment of Prior                 participation, test results, results of class projects,
Learning (APL) portfolio. The APL portfolio must be                  reports, special assignments, and class notebooks. In
developed under the guidance of the Academic                         lab-based classes, the evaluations cover assimilation of
Advising Office and must provide appropriate                         textbook materials and demonstration of the skills and
documentation of significant knowledge in the                        professional behavior required by the course standards.
specified subject area. A fee of $250 is charged for
portfolio assessment.                                                Because of the rigorous academic nature of the upper
                                                                     level bachelor’s degree programs, and the Hospitality
Credit awarded through Assessment of Prior Learning                  and Restaurant Management programs, an alternative
is considered a form of transfer credit; maximum credit              grading system is used. Grades include A, B, C, and
awarded through transfer allowed will not be more                    Incomplete. This grading system is still standards
than 50% of the program credit total. Determinations                 based and requires that students meet all required
regarding APL credit and courses required for degree                 standards associated with each course. Students must
completion must be made prior to student beginning                   receive a C grade or above or they are considered

                                                           Page 50
Incomplete in the class. See Policy Relating to Make-                   class or alternative make-up work with the instructor to
up Work for more information. Retake grades have the                    ensure that course standards are achieved. This work
same meaning as outlined above; students will not                       may involve completing a missed written examination,
receive credit for Incomplete or Retake grades.                         making up missed class time, submitting a written
                                                                        paper, or demonstrating improved hands-on skills.
Transcript Requests                                                     Make-up work for time lost is scheduled at the
                                                                        discretion of the instructor. See the Fee Schedule for
Official transcripts are available to all students upon                 possible costs associated with make-up work. Students
request and in accordance with the school’s policy.                     who have repeated unexcused absences or patterns of
                                                                        poor attendance may be subject to disciplinary action,
Written requests should be directed to the Registrar’s                  up to and including dismissal from the college.
Office via US mail or fax, or can be scanned and
emailed to registrar@neci.edu via NECI student email.                   Detailed information on the attendance policy is
A transcript request form may be downloaded from                        available in the Student Handbook.
NECI.edu. Transcript requests must contain a signature
and will be subject to a processing fee. Please see the
Student Handbook for detailed information.
                                                                        Attendance – Online Classes
                                                                        NECI courses are intensive and fast-paced. To be
Transcripts will not be issued for alumni with unpaid                   successful in the online environment, students are
student accounts or for any student on financial                        required to participate actively throughout the duration
probation.                                                              of each course. Active participation includes
                                                                        completion of assignments, frequent and meaningful
Policy Relating to Make-Up Work                                         participation in discussions, and completion of tests,
                                                                        quizzes or other class exercises; merely logging into a
If, at the end of a block of instruction, a student has not             class or adding an insignificant post is not considered
met all standards for the class, he or she is graded                    active participation. Students who are not actively
Incomplete. In order to make up incomplete class                        participating will be considered absent and will be
work, an Educational Plan (EP) is developed by the                      withdrawn from the online class as outlined below:
instructor or a program administrator. This EP
identifies the steps required to become complete in the                 Type of Course         Withdrawal from course
class and the deadline date for completion. The EP                      Wholly Online          After 7 calendar days of
may include make-up work, tutoring, or additional                       Course (6 weeks)       inactivity
experience. When the EP is successfully completed,
the student is graded Complete and the Incomplete is                    Wholly Online          After 14 calendar days of
removed from his/her record. See the Fee Schedule for                   Course (12 weeks)      inactivity
possible costs associated with make-up work. Students
who are falling behind in technical skills and academic                 Hybrid Course          If student doesn’t satisfy
course work may be required to step out of class for up                                        outlined requirements of course
to three weeks and participate in a remedial course                                            or is absent from on-ground
work. Students may then be required to extend their                                            instruction.
residency to complete all outstanding course work or
classes. Fees may apply for housing as well as tuition.                 Credit Load and Enrollment Status
                                                                        Students must be enrolled and actively participating in
Attendance                                                              their on-ground classes, online classes or internship to
Because NECI offers rigorous and intensive technical                    maintain an active enrollment status as outlined below.
and professional training, students are expected to                     Full-time:              8 semester credits or more
report to every class on time. To mirror industry                       3/4-time:               6 – 7.9 semester credits
expectations, excused absences will be granted for                      Half-time:              4 – 5.9 semester credits
medical or emergency reasons or by pre-arranged                         Less than Half-time:    0 – 3.9 semester credits
Absence Request. Students are expected to follow
NECI’s call-in protocol as outlined in the Student                      Credit load and enrollment status for each term have an
Handbook for all absences.                                              impact on financial aid eligibility. Students should be
 In the event that students do miss class, whether                      aware that excused absences, leaves, or withdrawal
excused or unexcused, they must schedule a make-up                      from any class or internship may impact credit load.


                                                              Page 51
Students must be enrolled at least half-time to be                      standards. Transfer credit is included in the calculation
eligible for most financial aid.                                        of Satisfactory Academic Progress (as both attempted
                                                                        and completed credits), but is not used in the
Bachelor’s degree students complete a 9-month non-                      calculation of grade average.
resident period, which includes a 700-hour internship
and 3 online courses (three enrollment terms). To                       Students are required to complete a predetermined
ensure continued progress toward graduation during                      number of semester credit hours or clock hours within
this time away from campus, all students in the non-                    a specific time period, and must work toward program
resident enrollment terms must maintain a minimum of                    completion within the maximum time frame calculated
half-time enrollment and will not be enrolled in classes                from the first day of enrollment. In order to remain
or internship with less than a half-time credit load.                   enrolled, students must complete the program at the
                                                                        following rate:
Academic Years and Financial Aid                                        Associate of Occupational Studies in Culinary Arts
Eligibility
                                                                        Week 26: Complete in 50% of attempted credits
Academic programs at NECI run on an accelerated                         Week 52: Complete in 70% of attempted credits
year-round schedule. As a result, students may
progress through an academic year in 39 calendar                        Associate of Occupational Studies in Baking and
weeks. In order to maintain eligibility for federal                     Pastry Arts
financial aid students must have earned a minimum of:                   Week 26: Complete in 50% of attempted credits
Second Academic Year:       30 semester credits earned                  Week 52: Complete in 70% of attempted credits
Third Academic Year:        60 semester credits earned
                                                                        Associate of Occupational Studies in Hospitality
Fourth Academic Year:       90 semester credits earned
                                                                        and Restaurant Management
Students who are deemed at risk of not meeting these                    Week 15: Complete in 50% of attempted credits
credit hour requirements will be placed on Academic                     Week 30: Complete in 70% of attempted credits
Intervention as outlined in the Student Handbook.
Students in this situation will be notified by the                      Bachelor of Arts in Culinary Arts
Academic Advising Office. While on Academic                             Week 26: Complete in 50% of attempted credits
Intervention, students will be required to meet with an                 Week 52: Complete in 70% of attempted credits
Academic Advisor to develop a plan for making up                        Week 78: Complete in 70% of attempted credits
incomplete work. Academic Intervention plans may                        Week 130: Complete in 70% of attempted credits
include weekly meetings with Learning Services or
required study sessions; students on Academic                           Bachelor of Arts in Culinary Arts (Online Program
Intervention may be withheld from classes and are                       for Year 3 and 4)
ineligible to begin internship until they have earned                   15 Credits/3 Courses Attempted:
adequate credits on their academic record to be                                 Complete in 50% of attempted credits
considered eligible for internship.                                     30 Credits/6 Courses Attempted:
                                                                                Complete in 70% of attempted credits
Standards for Satisfactory Academic                                     45 Credits/9 Courses Attempted:
                                                                                Complete in 70% of attempted credits
Progress (SAP)
                                                                        Bachelor of Arts in Hospitality and Restaurant
All NECI programs have a required curriculum. The
schedule of classes is predetermined. With the                          Management (Resident Program for Year 3 and 4 )
exception of elective courses, students are not required                Week 15: Complete in 50% of attempted credits
to sign up for individual courses. Remedial assistance                  Week 30: Complete in 70% of attempted credits
is available but it is not credit bearing. In order to earn
semester credits for any course, a student must achieve                 Bachelor of Arts in Hospitality and Restaurant
a Meets Standard, Exceeds Standard, A, B, or C grade.                   Management (Online Program for Year 3 and 4 )
Credits are not awarded for Incomplete grades until the
                                                                        15 Credits/3 Courses Attempted:
student demonstrates attainment of all course
                                                                               Complete in 50% of attempted credits
standards; credits are not awarded for Retake or Not
                                                                        30 Credits/6 Courses Attempted:
Taken grades until the course is rescheduled and the
                                                                               Complete in 70% of attempted credits
student demonstrates attainment of all course

                                                              Page 52
45 Credits/9 Courses Attempted:                                      ineligible for further federal or state financial aid, and
       Complete in 70% of attempted credits                          will have their enrollment terminated.
Certificate in Professional Cooking
                                                                     Time Allowed for Completion of Studies
Week 15: Complete in 50% of attempted clock hours
                                                                     Students must complete their studies within one-and-
Certificate in Professional Baking                                   one half times the length of the program (not including
                                                                     time withdrawn from the program, leaves of absence,
Week 15: Complete in 50% of attempted clock hours                    or suspension from the school). The maximum
Certificate in Professional Pastry                                   timeframe for completion of studies may not exceed
                                                                     150% of the published length of the educational
Week 15: Complete in 50% of attempted clock hours                    program in credit hours or in clock hours. The
Students who do not complete the required percentage                 maximum timeframe allowed for completion of each
within 30 days will be placed on Academic Probation.                 program is:
Academic probation can last for up to four weeks.
While on academic probation, students may be                         •   Associate of Occupational Studies in Culinary Arts:
prohibited from attending regular classes and be                         36 months/129 semester credits
required to work exclusively on an Academic Plan                     •   Associate of Occupational Studies in Baking and
focusing on incomplete coursework. Students must                         Pastry Arts: 36 months/121.5 semester credits
attain academic progress as documented above within                  •   Associate of Occupational Studies in Hospitality and
four weeks. Students who do not achieve the required                     Restaurant Management: 22.5 months/100.5
level of satisfactory academic progress within the                       semester credits
specified time will have their enrollment terminated as              •   Bachelor of Arts in Culinary Arts: 58 months/207
prescribed by school and federal guidelines.                             semester credits
                                                                     •   Bachelor of Arts in Culinary Arts (online delivery of
Reinstatement of enrollment is solely at the school’s                    Year 3 and 4): 36 months/108 weeks/90 semester
discretion and according to the reinstatement policy                     credits
outlined in the Student Handbook.                                    •   Bachelor of Arts in Hospitality and Restaurant
Students who have not met satisfactory academic                          Management: 22.5 months/90 semester credits
progress are not eligible for federal or state financial             •   Bachelor of Arts in Hospitality and Restaurant
aid. Any student who has lost federal or state financial                 Management (online): 36 months/108 weeks
aid due to unsatisfactory academic progress has the                      instructional time/90 semester credits
opportunity to appeal. Documentation of medical or                   •   Certificate in Professional Cooking: 45 weeks
other unusual circumstances must be provided. All                    •   Certificate in Professional Baking: 45 weeks
appeals are considered on a case-by-case basis and                   •   Certificate in Professional Pastry: 45 weeks
should be directed in written form to:
                                                                     Termination of Enrollment
   Director of Financial Aid Services                                Federal guidelines and NECI policy as described in
   NECI                                                              this Catalog and the Student Handbook outline the
   56 College Street                                                 possible reasons for termination of student enrollment.
   Montpelier, VT 05602                                              If a student is withdrawn from the school for any
                                                                     reason, whether it is because he or she chooses to
Students who have appealed may be placed on                          withdraw or because the school dismisses the student,
Financial Aid Probation for one payment period.                      that student may not be eligible to receive any further
Students placed on Financial Aid Probation must be                   financial aid (loans or grants). Federal loan program
able to meet SAP by the end of the next payment                      applications cannot be certified after a student’s last
period and will be placed on an Academic Plan                        date of attendance. Financial aid and loan repayment
ensuring they will meet SAP by a designated point in                 are generally impacted by any termination of
time. Academic Plans may include being withheld                      enrollment. Questions about loan repayment and grace
from courses or internship to focus on making up                     periods on loans after program withdrawal should be
incomplete work, mandated sessions with Learning                     forwarded to Student Financial Services at NECI and
Services, having a reduced course load and/or retaking               student loan lenders. The student health insurance plan
of courses. If SAP is not achieved, the student will be              is terminated as of the student’s last day of attendance
                                                                     in the program.

                                                           Page 53
                                                                         Definition of Clock Hours and Credit
Reinstatement Policy                                                     Hours
Reinstatement of enrollment is solely at NECI’s
discretion. Withdrawn students who request                               Academic credit is awarded based on a formula
reinstatement must receive approval from the                             provided by the Accrediting Commission of Career
Department of Academic Services and Director of                          Schools and Colleges.
Student Financial Services. The Department of                            One semester credit hour equals 45 units comprised of
Academics Services must develop a documented                             the following academic activities:
Education Plan. Readmission for withdrawn students is                        • One clock hour in a didactic learning
on a space-available basis and may include fees for                               environment = 2 units
make-up work, room, board, and a $250 reinstatement
                                                                             • One clock hour in a supervised laboratory
fee. As educational content in classes changes over
                                                                                  setting of instruction = 1.5 units
time to reflect industry best practices, requests for
                                                                             • One hour of internship = 1 unit
reinstatement will generally be denied if submitted
more than seven years after withdrawal. Veterans who                         • One hour of out-of-class work and/or
leave NECI to perform military service will generally                             preparation1 for the didactic learning
be reinstated at the same academic status as that which                           environment or supervised laboratory setting
they had achieved when last in attendance, and without                            of instruction that are designed to measure the
fees. Further details are available in the Student Handbook.                      student’s achieved competency relative to the
                                                                                  required subject matter objectives = 0.5 unit
Career Services – Internship and Placement                               One clock hour is equal to 60 minutes.
All NECI residence programs require at least one
internship in the food and beverage industry. Support is                 Policies and Procedures for Students
provided to all students as they pursue their                            with Disabilities
internship(s), but students are responsible for managing
the site selection process and securing employment.                      NECI complies with the Americans with Disabilities
All internship selections must be pre-approved by the                    Act, Section 504 of the Rehabilitation Act of 1973, and
Internship Committee.                                                    the requirements of the State of Vermont. NECI is
                                                                         committed to maintaining a nondiscriminatory
The Internship Committee will help the student                           environment and to providing reasonable equal access
determine the best internship sites based on ability,                    to all its services, benefits, and facilities, regardless of
career goals, finances, and geographic preferences.                      the physical or cognitive disabilities a student may
Career Services provides a variety of resources and                      have. Prospective students are encouraged to review
support to assist students in their selection, including a               the Essential Program Eligibility in this handbook to
career seminar in all residence programs. NECI                           review the standards which must be met within their
maintains a list of approved and preferred internship                    respective course of study. Prospective and current
sites, from which students are strongly encouraged to                    students with questions or requests regarding
select. Due to liability concerns, internships at sites                  disabilities and accommodations will need to contact
that do not pay interns will generally not be approved.                  the Learning Services Coordinator in order to begin the
                                                                         intake process – including a review of appropriate
All alumni have ongoing support for continued                            documentation of the disability and accommodations
employment from NECI through Career Services.                            request, as well as an interview to review approved
Graduates have access to a national employment                           supports and accommodations. The Learning Services
database   on   the   NECI    alumni   website,                          Coordinator is committed to working with students to
NECIalumni.com.                                                          arrive at workable solutions to support their particular
                                                                         needs. It is critical for students needing certain services
New England Culinary Institute will assist students and                  to discuss their needs with the Learning Services
graduates in finding employment by making available                      Coordinator as soon as they make their decision to
information about professional possibilities; however,                   attend NECI, so that there is adequate time to develop
employment during the internship period or after                         and implement appropriate services. It is the student’s
graduation is not guaranteed.                                            responsibility to initiate the process of requesting
                                                                         accommodations/support, as NECI cannot provide
                                                                         supports without knowledge of a need for
                                                                         accommodation. Should challenges arise in the

                                                               Page 54
process, students are encouraged to contact the                        Certificate in Professional Pastry
Director of Student Services to address any grievances.
                                                                       Program Goals
A student who requires or requests accommodations                      NECI’s primary objective within each program (listed
will provide, at his/her own expense, documentation of                 above) is to prepare qualified students to become
an assessment/evaluation prepared by a licensed                        skilled culinary, baking, and pastry professionals. As
psychologist, psychiatrist, learning disabilities                      skilled professionals, graduates should be able to
specialist, or neuropsychologist. In some cases, a                     perform effectively at one or more key positions in
Summary of Performance from a student’s senior year                    commercial kitchens, restaurants, and bakeshops.
of High School will provide the necessary information
– i.e. IEP’s, 504 plans, educational/psychological                     Essential Program Eligibility Requirements
evaluations, a summary of performance etc. This                        The following skill sets and abilities are essential
documentation must identify and review the specifics                   eligibility requirements. These requirements are
of his/her learning disability, psychological conditions,              designed to foster a student’s successful participation
attention disorder, and/or other related condition(s).                 in, and completion of your educational program at
This documentation will provide recommendations for                    NECI.
specific accommodations and support, and should
include testing/assessment in the following areas, as                  It is the responsibility of a student with a disability to
applicable: intelligence, reading, mathematics,                        communicate with the Learning Services Coordinator
spelling, written language, language processing,                       to identify his/her needs for accommodations in order
cognitive processing skills, and self-regulation. This                 to execute the essential functions described below.
documentation must also describe the specific
limitations posed by the disability, and how the                       Physical and Motor Skills
impairment significantly limits one or more major life                 • Ability to execute the movements and skills required
activities in an educational setting. In some cases the                  to safely handle cooking and kitchen equipment and
Learning Services Coordinator may determine that                         materials.
documentation is not necessary after completing an in-                 • Ability to move effectively between multiple
person interview with the student; this decision is at the               stations.
discretion of the Learning Services Coordinator, and is                • Ability to visually assess significant elements in the
determined based on an assessment of the student’s                       production setting.
needs, presenting challenges and strengths, and                        • Ability to maintain an upright position for the length
requested accommodations.                                                of class. Most production classes require that
                                                                         students be upright and moving for 90% of the time.
Learning Services is located at 7 School Street, and is                  Production classes can extend for up to 10 hours.
generally open during regular business hours on                        • Ability to move or position food and equipment,
weekdays. Students are encouraged to make an                             which can involve lifting, carrying, pulling, and
appointment with the Learning Services Coordinator                       guiding weights up to 50 lbs.
by         calling        802.225.3327,        emailing                • Ability to handle, taste, and smell appropriately a
learning.services@neci.edu, or by signing up using the                   wide variety of foods and beverages.
calendar posted on the office door. For additional
support, the Learning Services Coordinator and/or peer                 Cognitive and Academic Skills
tutoring may also be scheduled during extended times,                  •   Ability and flexibility to adjust to changing
at alternate locations, and in certain cases over phone                    situations and uncertainty in production settings.
and/or email.                                                          •   Ability to carry out multiple tasks in a timely
                                                                           manner.
Essential Program Eligibility                                          •   Ability to retain and follow written and verbal
Requirements for:                                                          instructions and procedures.
                                                                       •   Ability to process basic math concepts; to add,
Bachelor of Arts in Culinary Arts                                          subtract, multiply, and divide in all units of measure,
Associate of Occupational Studies in Culinary                              using whole numbers, common fractions, decimals,
Arts                                                                       and percents.
                                                                       •   Ability to read at the level of competency necessary
Associate of Occupational Studies in Baking and
                                                                           to complete, comprehend, and retain information
Pastry Arts                                                                from assigned academic and production materials.
Certificate in Professional Baking

                                                             Page 55
• Ability to retain and apply theory, information, and                  to identify his/her need for accommodations in order to
  methodology from text and other academic materials                    execute the essential functions described below.
  to the production setting.
• Ability to learn and use basic computer skills and                    Physical and Motor Skills
  applications.                                                         •   Ability to execute the movements and skills required
                                                                            to safely handle cooking and kitchen equipment and
Interpersonal, Communication, and Behavioral
                                                                            materials.
Skills                                                                  •   Ability to move effectively within a wide range of
•   Ability to communicate effectively in writing and                       hotel and food service operations.
    speaking, and to do so in an appropriate,                           •   Ability to visually assess significant elements in the
    professional manner in all communications with                          production setting.
    NECI faculty and staff.                                             •   Ability to maintain an upright position for the length
•   Ability to maintain a degree of emotional self-                         of class/shift. Most classes require that students
    regulation appropriate for a career in a professional                   remain upright and moving for 90% of the time.
    industry.                                                               Production classes can be up to 10 hours.
•   Ability to attend all scheduled appointments with                   •   Ability to move or position food and equipment,
    NECI faculty/staff on time.                                             which can involve lifting, carrying, pulling, and
•   Ability to communicate, cooperate, and effectively                      guiding weights up to 50 lbs.
    work toward a common goal with classmates and                       •   Ability to handle, taste, and smell appropriately a
    instructors under stressful conditions.                                 wide variety of foods and beverages.
•   Ability to work effectively in a stressful and/or fast-
    paced environment.                                                  Cognitive and Academic Skills
•   Ability to attend virtually all academic and
                                                                        •   Ability and flexibility to adjust to changing
    production classes.
                                                                            situations and uncertainty in production settings.
•   Ability to arrive at class and other scheduled events
                                                                        •   Ability to carry out multiple tasks in a timely
    on time. Classes can begin as early as 4:00 a.m.
                                                                            manner.
•   Ability to maintain professional standards of
                                                                        •   Ability to retain and follow written and verbal
    personal hygiene, dress, and demeanor.
                                                                            instructions and procedures.
•   Ability to follow and comply with academic policies
                                                                        •   Ability to read at the level of competency necessary
    and guidelines as outlined by the institution,
                                                                            to complete assigned academic and production
    including on-campus housing requirements.
                                                                            materials.
                                                                        •   Ability to retain and apply theory, information, and
Associate of Occupational Studies in Hospitality
                                                                            methodology from text and other academic materials
and Restaurant Management                                                   to the production setting.
Program Goals                                                           •   Ability to read, analyze, and interpret business
NECI’s primary objective in the Associate of                                periodicals,    professional     journals,     technical
Occupational Studies in Hospitality and Restaurant                          procedures,      textbooks,     and/or      government
Management program is to prepare qualified students                         regulations.
                                                                        •   Ability to process basic math concepts; to add,
to become skilled supervisors. Graduates of NECI’s
Associate of Occupational Studies in Hospitality and                        subtract, multiply, and divide in all units of measure,
Restaurant Management program should be able to                             using whole numbers, common fractions, decimals,
perform effectively in a variety of hospitality venues,                     and percents.
                                                                        •   Ability to read and interpret business financial
including restaurants, hotels, and resorts.
                                                                            statements, and to use concepts such as fractions,
Essential Program Eligibility Requirements                                  percentages, ratios, and proportions in solving
                                                                            problems.
The following skill sets and abilities are essential
                                                                        •   Ability to calculate and interpret food costs, payroll
eligibility requirements. These requirements are
designed to foster a student’s successful participation                     costs, and other food service accounting reports.
                                                                        •   Ability to compose complex essays and responses
in and completion of NECI’s Associate of
Occupational Studies in Hospitality and Restaurant                          regarding critical issues.
                                                                        •   Ability to effectively present information in one-on-
Management program.
It is the responsibility of a student with a disability to                  one, small group, and large group situations.
                                                                        •   Ability to analyze and propose solutions for
communicate with the Learning Services Coordinator
                                                                            problems involving several concrete variables, both

                                                              Page 56
  in standard and in more complex, changing
  situations.                                                           It is the responsibility of a student with a disability to
• Ability to study and learn a foreign language.                        communicate with the Learning Services Coordinator
• Ability to use appropriate computer programs, such                    to identify his/her needs for accommodations in order
  as Excel, Word, and PowerPoint, to complete                           to execute the essential functions described.
  assignments efficiently and effectively.
                                                                        Physical and Motor Skills
Interpersonal, Communication, and Behavioral                            •   Ability to execute the movements and skills required
Skills                                                                      to safely handle cooking and kitchen equipment and
•   Ability to communicate effectively in writing and                       materials.
    speaking, and to do so in an appropriate,                           •   Ability to maintain an upright position for the length
    professional manner in all communications with                          of class. Most production classes require that
    NECI faculty and staff.                                                 students be upright and moving for 90% of the time.
•   Ability to maintain a degree of emotional self-                         Production classes can be up to nine hours.
    regulation appropriate for a career in a professional               •   Ability to move or position food and equipment,
    industry.                                                               which can involve lifting, carrying, pulling, and
•   Ability to attend all scheduled appointments with                       guiding weights up to 50 lbs.
    NECI faculty/staff on time.                                         •   Ability to handle, taste, and smell appropriately a
•   Ability to communicate, cooperate, and work                             wide variety of foods and beverages.
    effectively toward a common goal with classmates                    •   Ability to visually assess significant elements in a
    and instructors under stressful conditions.                             production setting.
•   Ability to lead others effectively to a common goal,
    and to take on a leadership role in a variety of                    Cognitive and Academic Skills
    settings.                                                           •   Ability and flexibility to adjust to changing
•   Ability to work effectively in a stressful and/or fast-                 situations and uncertainty in production settings.
    paced environment.                                                  •   Ability to carry out multiple tasks in a timely manner.
•   Ability to arrive at class and other scheduled events               •   Ability to follow written and verbal instructions and
    on time.                                                                procedures.
•   Ability to attend virtually all academic and                        •   Ability to process and use basic math concepts; to
    production classes.                                                     add, subtract, multiply, and divide in all units of
•   Ability to maintain professional standards of                           measure, using whole numbers, common fractions,
    personal hygiene, dress, and demeanor.                                  decimals, and percents.
•   Ability to follow and comply with academic policies                 •   Ability to read at the level of competency necessary
    and guidelines as outlined by the institution,                          to complete, comprehend, and retain information
    including on campus housing requirements.                               from assigned academic and production materials.
Certificate in Professional Cooking Program                             Interpersonal, Communication, and Behavioral
Program Goals                                                           Skills
NECI’s primary objective in the certificate in                          •   Ability to communicate effectively verbally, and to
professional cooking program is to prepare qualified                        do so in an appropriate professional manner in all
students to become kitchen professionals and cooks.                         communications with NECI faculty and staff.
As skilled kitchen professionals, graduates should be                   •   Ability to maintain a degree of emotional self-
able to perform effectively in one or more positions in                     regulation appropriate for a career in a professional
commercial or contract food service kitchens,                               industry.
including: preparation cooks, line cooks, and pantry                    •   Ability to attend all scheduled appointments with
cooks.                                                                      NECI faculty/staff on time.
                                                                        •   Ability to work effectively in a stressful and/or fast-
Essential Program Eligibility Requirements                                  paced environment.
                                                                        •   Ability to communicate, cooperate, and work
The following skill sets and abilities are essential                        effectively toward a common goal with classmates
eligibility requirements for this program. These                            and instructors under stressful conditions.
requirements are designed to foster a student’s                         •   Ability to arrive at class and other scheduled events
successful participation in and completion of NECI’s                        on time.
certificate in professional cooking program.

                                                              Page 57
• Ability to attend virtually all academic and                         • Ability to move effectively between multiple
  production classes.                                                    stations.
• Ability to maintain professional standards of                        • Ability to maintain an upright position for the length
  personal hygiene, dress, and demeanor.                                 of class. Most production classes require that
• Ability to follow and comply with academic policies                    students be upright and moving for 90% of the time.
  and guidelines as outlined by the institution,                         Classes can be up to 10 hours.
  including on campus housing requirements.
                                                                       Cognitive and Academic Skills
Bachelor of Arts in Hospitality and Restaurant                         •   Ability to carry out multiple tasks in a timely
Management                                                                 manner, meeting several deadlines that may occur at
                                                                           approximately the same time.
Program Goals                                                          •   Ability to retain and follow written and verbal
NECI’s primary objective in the Bachelor of Arts in                        instructions and procedures.
Hospitality and Restaurant Management is to prepare                    •   Ability to read and interpret business financial
qualified students to become skilled managers.                             statements, and to use concepts such as fractions,
Graduates should be able to perform effectively in a                       percentages, ratios, and proportions in solving
variety of hospitality venues, including restaurants,                      problems.
hotels, and resorts.                                                   •   Ability to calculate and interpret food costs, payroll
                                                                           costs, and other accounting reports.
Essential Program Eligibility Requirements                             •   Ability to read, analyze, and interpret upper college
The following skill sets and abilities are essential                       level texts, business periodicals, professional
eligibility requirements. These requirements are                           journals, technical procedures, and government
designed to foster a student’s successful participation                    regulations.
in and completion of NECI’s Bachelor of Arts in                        •   Ability to retain and apply theory, information, and
Hospitality and Restaurant Management program.                             methodology from text and other academic materials
                                                                           to the classroom and lab setting.
It is the responsibility of a student with a disability to             •   Ability to compose complex essays and responses
communicate with the Learning Services Coordinator                         addressing critical issues.
to identify his/her needs for accommodations in order                  •   Ability to effectively present information in one-on-
to execute the essential functions described.                              one, small group, and large group situations.
                                                                       •   Ability to analyze and propose solutions for
Physical and Motor Skills                                                  problems involving several concrete variables, both
•   Ability to move effectively within a wide range of                     in standard and in more complex, changing
    hotel and food service operations.                                     situations.
•   Ability to communicate effectively in writing and                  •   Ability to learn and use a foreign language.
    speaking, and to do so in an appropriate,                          •   Ability to use the appropriate computer program,
    professional manner in all communications with                         such as Excel, Word, and PowerPoint, to complete
    NECI faculty and staff.                                                assignments efficiently and effectively.
•   Ability to maintain a degree of emotional self-
    regulation appropriate for a career in a professional              Interpersonal, Behavioral and Communication
    industry.                                                          Skills
•   Ability to attend all scheduled appointments with
                                                                       •   Ability and flexibility to adjust to changing
    NECI faculty/staff on time.
                                                                           situations and uncertainty in group settings.
•   Ability to visually assess significant elements in a
                                                                       •   Ability to communicate effectively both verbally and
    hospitality or production setting.
                                                                           in writing.
•   Ability to move or position trays and plates, which
                                                                       •   Ability to communicate, cooperate, and work
    can involve lifting, carrying, pulling, and guiding
                                                                           effectively toward a common goal with classmates
    weights up to 50 lbs.
                                                                           and instructors under occasionally stressful
•   Ability to handle, taste, and smell appropriately a
                                                                           conditions.
    wide variety of foods and beverages.
                                                                       •   Ability to lead others effectively toward a stated and
•   for students required to do a culinary preparatory
                                                                           agreed-upon objective and to take on a leadership
•   Ability to execute the movements and skills required
                                                                           role in a variety of settings.
    to safely handle cooking and kitchen equipment and
                                                                       •   Ability to work effectively in a stressful and/or fast-
    materials.
                                                                           paced environment.

                                                             Page 58
• Ability to attend virtually all academic and                        school. Whereas, for any student who is withdrawn
  production classes.                                                 without filing a completed Notice of Withdrawal form
• Ability to arrive at class and other scheduled events               or otherwise expressly notifying the school of said
  on time.                                                            student’s decision to withdraw, the timing of refund
• Ability to follow and comply with academic policies                 payment will be based on the determination date of the
  and guidelines as outlined by the institution,                      withdrawal by the school.
  including on campus housing requirements.
• Ability to maintain professional standards of                       Applicants who have not visited the school prior to
  personal hygiene, dress, and demeanor.                              enrollment will have the opportunity to withdraw
                                                                      without penalty within three business days following
                                                                      either the regularly scheduled orientation or following
GENERAL INFORMATION                                                   a tour of the school facilities and inspection of
                                                                      equipment where training and services are provided.
Refund Policy                                                         Refund Schedule for students signing enrollment
Students who have signed enrollment agreements for                    agreements for Resident Programs and Internships
terms prior to July 1, 2012, please refer to the Refund               for terms beginning July 2012 and beyond:
Policy as published on page 61 of the 2011 – 2012
Academic Catalog or in their enrollment agreement.                    a. All monies paid will be refunded if requested
                                                                         within three days after signing an Enrollment
The wording below is in effect starting July 1, 2012                     Agreement and making an initial payment.
and forward.
                                                                      b. As of four days after signing an Enrollment
New England Culinary Institute offers a refund to the                    Agreement, but before registration day, all monies
student who withdraws from an educational program,                       paid minus $150 of the enrollment deposit will be
or to the sources from which the student’s prepaid fees                  refunded.
came, according to the appropriate schedule outlined
below. The Refund Schedule for Resident Programs is                   c. From registration day/day one through day four of
applied to the program tuition, room (for those students                 the term, all monies paid minus $150 of the
living on campus), board, and fees charged each term.                    enrollment deposit will be refunded.
As students earn credits or clock hours during the
internship, there is a separately identified tuition                  d. From day five through day 10 of the term, 75% of
charge for the internship and the same refund policy                     the room, meal plan, tuition, and fees will be
applies based on the start date of the internship.                       refunded.
Students enrolled in online or elective courses during a
non-resident term will be charged a tuition fee for these             e. From day 11 through day 15 of the term, 50% of
courses, and may incur additional room and board fees.                   the room, meal plan, tuition, and fees will be
A separate Refund Schedule for Online Programs                           refunded.
applies to programs offered entirely via distance
education as set forth below; this refund schedule                    a. After day 15 of the term, no refund will be
applies to tuition and fees charged for each term.                           available to the student.

Any student wishing to voluntarily withdraw is asked                  Refund Schedule for students signing enrollment
to complete and sign a Notice of Withdrawal form and                  agreements for Online Programs for terms
deliver it to the Director of Academic Services. For all              beginning July 2012 and beyond:
refund calculations, the effective termination date will
be the last date of documented attendance.                            a. All monies paid will be refunded if requested
                                                                         within three days after signing an Enrollment
The timing of the refund payment will be based on the                    Agreement and making an initial payment.
effective determination date of the withdrawal. In the
case of a student who has provided notice of                          b. Four days after signing an Enrollment Agreement,
withdrawal to the school (whether in writing or                          but before the initial class day, all monies paid
otherwise), the timing of refund payment shall be                        minus the $150 enrollment deposit will be
based on the date actual notice is received by the                       refunded.

                                                            Page 59
                                                                      •   Federal PLUS Loan
c. From the course start date through calendar day                    •   Federal Pell Grant
   three, all monies paid minus $150 of the                           •   Federal Academic Competitiveness Grant
   enrollment deposit will be refunded.                               •   Federal Supplemental Educational Opportunity
                                                                          Grant
d. From calendar day four through calendar day six,
   75% of all monies paid will be refunded.                           For more information please contact the Director of
                                                                      Financial Aid.
e. From calendar day seven through the end of the
   course, no refund will be available to the student.                Scholarship, Discounts and Institutional Loans
                                                                      All scholarships and discounts granted by NECI are
f.    In online programs, if no activity is logged within
                                                                      subject to revocation in full upon the withdrawal of a
      the first five days of each scheduled class, NECI
                                                                      student from a program. NECI institutional loans (also
      reserves the right to withdraw the student for non-
                                                                      know as NECI Opportunity Loans) shall be governed
      participation; monies will be refunded according to
                                                                      by the express terms of the loans, which generally
      the refund schedule outlined above.
                                                                      provide for the full acceleration of the loan amount at
                                                                      the time a student withdraws from a program.
For both on-ground and online programs, Federal
Financial Aid refunds follow the policies listed below.
                                                                      Student Balances
                                                                      Students are responsible for paying their loans and the
Federal Financial Aid
                                                                      entire balances due on their NECI student accounts
Federal financial aid (Federal Stafford Loan, Federal                 after the school’s refund policy has been applied.
PLUS Loan, Federal Perkins Loan, Federal Pell Grant,                  Students considering withdrawing from NECI are
Federal Academic Competitiveness Grant, or Federal                    strongly encouraged to first contact Student Financial
SEOG Grant) is earned based on the percentage of the                  Services and, if they are financial aid recipients, the
enrollment period the student has completed.                          Director of Financial Aid, to determine the impact of
                                                                      their withdrawal on their student account and their
For credit hour programs, the percentage of the                       financial aid.
enrollment period completed is determined based on
the number of days the student was enrolled and the                   Special Circumstances
number of days in the enrollment period. Specifically,
                                                                      In the case of prolonged illness, accident, death in the
the applicable enrollment period is based on a 13-week
                                                                      family or other circumstances that make it impractical
term for on-ground students and a 6-week term for
                                                                      for a student to complete the program, New England
students in the fully online BA program.
                                                                      Culinary Institute will make a settlement, based on pro-
                                                                      rated attendance.
For clock-hour programs, the percentage of the
enrollment period completed is based on the number of
                                                                      An exception to this policy for extenuating
scheduled clock hours completed in the period as of the
                                                                      circumstances may be requested, in writing, by
withdrawal date divided by the total number of clock
                                                                      contacting:
hours in the entire enrollment period.
                                                                      Financial Services
If the student completes more than 60% of the                         New England Culinary Institute
enrollment period, the school retains the full amount of              56 College Street
aid for the enrollment period. If the student completed               Montpelier, VT 05602
60% or less of the enrollment period and has unearned
federal aid (the difference between earned aid and                    Timing of Refunds
disbursed aid), the unearned aid will be returned to the
                                                                      Any monies due will be refunded to the payee within
Title IV programs from which the student received
                                                                      45 days of the date of determination of the student’s
assistance in the following order:
                                                                      withdrawal. Any tuition refund due to financial aid
                                                                      overpayments will be refunded after all aid is received,
•    Unsubsidized Federal Stafford Loan
                                                                      up to 45 days after the end of the term.
•    Federal Stafford Loan
•    Federal Perkins Loan


                                                            Page 60
Student Complaint/Grievance
                                                                      Accreditation
Procedure
The educational mission of NECI includes fostering an                 Alcohol and Drug Abuse Prevention Policy
open learning and work environment. Occasionally,
                                                                          •   Penalties
students have a concern that needs to be addressed.
                                                                          •   State Penalties
Students are encouraged to discuss their concerns
                                                                          •   Education and Counseling
directly with the individuals involved, or with faculty,
the Student Services Department, or any staff member,
                                                                      Articulation Agreements
following the progressive Grievance procedures outlined
in the Student Handbook or Online Education Student
                                                                      Campus Security
Handbook. NECI’s faculty and staff are required to
maintain confidentiality and must hold student identity                   •   Crimes Reported
in strict confidence, unless the health or safety of any                  •   Security and Safety
individual in the NECI community is at risk.                              •   Campus Security - Reporting Criminal Actions
                                                                          •   Emergency Numbers
Schools accredited by the Accrediting Commission of                       •   Emergency Response, Evacuation Procedures,
Career Schools and Colleges must have a procedure                             and Recovery Plan
and operational plan for handling student complaints.                     •   Security and Access to NECI Buildings
If a student does not feel that the school has adequately                 •   Missing Persons Policy
addressed a complaint or concern, the student may                         •   Sexual Offenders Registry
consider contacting the Accrediting Commission. All                       •   Crime Statistics Notification Policy
complaints considered by the Commission must be in
written form with permission from the complainant(s)                  Consumer Information on College Navigator
for the Commission to forward a copy of the complaint                 Website
to the school for a response. The complainant(s) will
be kept informed as to the status of the complaint as                 Diversity and Harassment
well as the final resolution by the Commission. Please
direct all inquiries to:                                              Emergency Response, Evacuation Procedures, and
                                                                      Recovery Plan
        Accrediting Commission of Career
        Schools and Colleges                                              •   Pandemic Flu
        2101 Wilson Blvd. / Suite 302
        Arlington, VA 22201                                           Facilities for Students with Disabilities
        703.247.4212                                                  Gainful Employment

A copy of the Commission’s complaint form is                              •   On-time Graduation Rate
available at the school and may be obtained by                            •   Placement Rates
contacting the Department of Student Services.                            •   Tuition and Fees
                                                                          •   Occupational Opportunities
Consumer Information for Prospective                                      •   Median Loan Debt
and Current Students and the Public
                                                                      Our Faculty
(Higher Education Opportunity Act Disclosures)
                                                                      Fire Report
Under the Higher Education Opportunity Act and other
Federal regulations, NECI is required to make
                                                                      Graduation, Retention, Employment, and Further
disclosures to students, employees, prospective
                                                                      Education Information
students and the public. Information regarding these
disclosure requirements can be obtained by contacting
                                                                      Peer to Peer File Sharing and Copyright Policy
the Director of Academic Services.
                                                                      Price of Attendance
The following Consumer Disclosure Information for
New England Culinary Institute can be found at
                                                                      Privacy and Student Records
NECI.edu/about/disclosure-info:

                                                            Page 61
                                                                     admission requirements, and policies are subject to
Refund Policy                                                        change or cancellation at the discretion of NECI with
                                                                     reasonable notice. Whenever possible, this information
Satisfactory Academic Progress                                       is included in addenda to this Catalog. The official
                                                                     print version of the 2012-2013 Academic Catalog,
Student Financial Aid Disclosure Information                         along with any addenda, is available at
                                                                     http://www.neci.edu/assets/files/documents/NECI_aca
    •   Student Loan Information
                                                                     demic_catalog.pdf. Any questions regarding changes to
    •   New England Culinary Institute Aid
                                                                     this Catalog should be directed to the Director of
    •   Federal Financial Aid
                                                                     Academic Services at NECI.
    •   State Grant Assistance
    •   Information for Veterans
    •   Scholarships                                                 This Catalog is not intended to, and should not be
    •   Private Loans                                                understood to constitute a contract between NECI and
    •   Code of Conduct for Education Loans                          its students, either collectively or individually. It is the
    •   Penalties for Drug Law Violations                            responsibility of the prospective student to inform
    •   Contact Information                                          herself or himself of all policies, whether educational,
                                                                     behavioral, or financial, by the time of enrollment in
Textbooks                                                            NECI. It is the responsibility of the enrolled student to
                                                                     keep informed of changes in curriculum or policy
Transfer Credit                                                      throughout the term of enrollment.

    •   Transfer Credits to NECI
    •   Transfer NECI Credits to Other Institutions                  Program Advisory Committee
Voter Registration                                                   NECI receives regular feedback on its educational
                                                                     programs and input on changes in the industry from its
Complete copies of Consumer Information reports can                  Program Advisory Committee. The Committee is made
be obtained by contacting:                                           up of the following successful professionals
                                                                     representing other higher educational venues and
        Registrar’s Office                                           different segments of the food and beverage industry.
        New England Culinary Institute
        56 College Street                                            Cynthia Belliveau, Ed.D
        Montpelier, VT 05602                                         Dean Continuing Education
                                                                     University of Vermont
Transferability of Credits Earned at                                 Burlington, Vermont
New England Culinary Institute
                                                                     Donna Boss
Credits earned in any NECI program may not                           Principal
necessarily be transferable to another college or                    Boss Enterprises
university. Acceptance of credit is solely at the                    New York City, New York
discretion of the receiving institution.
                                                                     Melissa Close
Legal Notice                                                         Executive Chef
                                                                     Palladio Restaurant
All information contained herein reflects, as accurately             Charlottesville, Virginia
as possible, the current curriculum, policies,
procedures, tuition, fees, and requirements for
admission to and participation in programs of NECI as                Michael Geldart
of the date of printing (October 2012). Since this                   Head Baker
catalog must be prepared well in advance of the time                 Sportello, Menton
period it covers, changes in fees, program offerings,                Boston, Massachusetts
requirements for admission, and policies may occur.
Programs, courses, student-to-teacher ratio, fees,

                                                           Page 62
Paul Lynch                                                            •   SkillsUSA
Executive Chef                                                        •   DECA Inc.
Fire Lake Grill House at the Radisson Hotel                           •   Vermont Fresh Network
Minneapolis, Minnesota
                                                                      Comparable information related to tuition and program
Peter Mihajlov                                                        length of other schools with similar program offerings
Partner                                                               is available by contacting the
Parasole Restaurant Holdings, Inc.
Edina, Minnesota                                                              Accrediting Commission of Career Schools
                                                                              and Colleges
Eric Sakai                                                                    2101 Wilson Boulevard
Dean of Academic Technology                                                   Suite 302
Community College of Vermont                                                  Arlington, VA 22201
Montpelier, Vermont
                                                                      or by calling 703.247.4212.
Robert Sargent
Chef/Owner
Flora                                                                 Statement of Ownership
Arlington, Massachusetts
                                                                      Vermont Hospitality Management, Inc., a Vermont
Helen S. Wechsler                                                     corporation, operates New England Culinary Institute,
Director of Dining Services                                           located in Montpelier, Vermont. The corporate offices
Boston College                                                        are located at 56 College Street, Montpelier, VT
Boston, Massachusetts                                                 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

                                                            Page 63
PROGRAM OVERVIEW
                                                          Bachelor of Arts in               Bachelor of Arts in               Bachelor of Arts in
                            Bachelor of Arts in             Culinary Arts                    Hospitality and                   Hospitality and
Programs
                              Culinary Arts               Online Program for                   Restaurant                  Restaurant Management
                                                             Year 3 and 4                     Management                       Online Program
                                                                                          Hospitality and Restaurant        Hospitality and Restaurant
Course Focus               Culinary Arts (Advanced)     Culinary Arts (Advanced)           Management (for top of            Management (for top of
                                                                                                    house)                            house)
                                                         24 Months /72 weeks of                                              24 Months /72 weeks of
                                                                                             15 Months (beyond
Length of Program                39 Months              instructional time (beyond
                                                                                              associate degree )
                                                                                                                            instructional time (beyond
                                                             associate degree)                                                   associate degree)
                                                          No internship required,                                             No internship required,
                                                            students must have                                                  students must have
Length of Internship      Three 700-hour internships    appropriate experience to         One 700-hour internship           appropriate experience to
                                                           be accepted into the                                                be accepted into the
                                                                  program                                                            program.
                            10 to 1 in production
Maximum Student-                                                                            10 to 1 in laboratories
                                   kitchen               18 to 1 in class section
to-Teacher Ratio*           30 to 1 in classroom
                                                                                             30 to 1 in classroom             18 to 1 in class section

Hands-on Training                     Yes                       Fully Online                          Yes                           Fully Online
Financial Aid
                                     Yes                            Yes                               Yes                               Yes
Available

    .


                                                                     Associate of Occupational                 Associate of Occupational
                                Associate of Occupational
Programs                                                             Studies in Baking & Pastry                Studies in Hospitality and
                                 Studies in Culinary Arts
                                                                                 Arts                          Restaurant Management
                                                                                                               Hospitality and Restaurant
Course Focus                            Culinary Arts                     Baking & Pastry Arts
                                                                                                             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-             10 to 1 in production kitchen         10 to 1 in production kitchen            10 to 1 in production kitchen
Teacher Ratio*                      30 to 1 in classroom                  30 to 1 in classroom                     30 to 1 in classroom
Hands-on Training                             Yes                                   Yes                                      Yes
Financial Aid Available                       Yes                                   Yes                                      Yes




                                       Certificate in                        Certificate in                              Certificate in
Programs
                                   Professional Cooking                   Professional Baking                         Professional Pastry
Course Focus                            Culinary Skills                        Baking Skills                            Pastry Skills
Length of Program                          8 Months                              8 Months                                 8 Months
Length of Internship              One 450-hour internship               One 450-hour internship                  One 450-hour internship
Maximum Student-to-             10 to 1 in production kitchen         10 to 1 in production kitchen            10 to 1 in production kitchen
Teacher Ratio*                      30 to 1 in classroom                  30 to 1 in classroom                     30 to 1 in classroom
Hands-on Training                            Yes                                    Yes                                       Yes
Financial Aid Available                      Yes                                    Yes                                       Yes
ACADEMIC CALENDAR
Associate and Bachelor Degree Program Calendar

October 2012 Term
Term Dates                                                          October 1, 2012 – December 30, 2012
Classes begin for Returning Students (All programs – Mods 2,4,6):   Monday, October 1, 2012
Registration/Orientation for Returning Students (Mods 3,5):         Monday, October 1, 2012
Registration/Orientation for New Students (Mod 1):                  Tuesday, October 2, 2012
In-Service for Students and Faculty: (no regular classes)           Monday, November 5, 2012
Holiday:                                                            Thursday – Sunday, November 22, 23, 24,
                                                                    25, 2012
Holiday:                                                            Monday – Wednesday, December 24, 25,
                                                                    26, 2012
Academic Completion Week:                                           Monday – Sunday, December 24 – 30, 2012
Last day of term:                                                   Sunday, December 30, 2012

January 2013 Term
Term Dates                                                          December 31, 2012 - March 31, 2013
Holiday:                                                            Tuesday, January 1, 2013 (New Year’s Day)
Classes begin for Returning Students (All programs – Mods 2,4,6):   Wednesday, January 2, 2013
Registration/Orientation for Returning Students (Mods 3,5):         Wednesday, January 2, 2013
Registration/Orientation for New Students (Mod 1):                  Thursday, January 3, 2013
In-Service for Students and Faculty: (no regular classes)           Monday, February 4, 2013
Academic Completion Week:                                           Monday – Sunday, March 25 - 31, 2013
Last day of term:                                                   Sunday, March 31, 2013

April 2013 Term
Term Dates                                                          April 1, 2013 – June 30, 2013
Classes begin for Returning Students (All Programs – Mods 2,4,6):   Monday, April 1, 2013
Registration/Orientation for Returning Students (Mods 3, 5):        Monday, April 1, 2013
Registration/Orientation for New Students (Mod 1):                  Tuesday, April 2, 2013
In-Service for Students and Faculty: (no regular classes)           Monday, May 6, 2013
Holiday:                                                            Monday, May 27, 2013 (Memorial Day)
Academic Completion Week:                                           Monday – Sunday, June 24 – 30, 2013
Last Day of term:                                                   Sunday, June 30, 2013

July 2013 Term
Term Dates                                                          July 1, 2013 – September 29, 2013
Classes begin for Returning Students (All programs - Mods 2,4,6):   Monday, July 1, 2013
Registration/Orientation for Returning Students (Mods 3,5):         Monday, July 1, 2013
Registration/Orientation for New Students (Mod 1):                  Tuesday, July 2, 2013
Holiday:                                                            Thursday, July 4, 2013 (Independence Day)
In-Service for Students and Faculty: (no regular classes)           Monday, August 5, 2013
Holiday:                                                            Monday, September 2, 2013 (Labor Day)
Academic Completion Week:                                           Monday – Sunday, September 23 – 29,
                                                                    2013
Last day of term:                                                   Sunday, September 29, 2013




                                                        Page 65
Certificate Program Calendar

October 2012 Term
Program Dates                                                  October 2, 2012 – April 28, 2013
Registration/Orientation for New Students:                     Tuesday, October 2, 2012
Residency Term:                                                Monday, October 2, 2012 - Sunday, January 13, 2013
In-Service for Faculty: (no regular classes in session)        Monday, November 5, 2012
Holiday:                                                       Thursday - Sunday, November 22, 23, 24, 25, 2012
Holiday:                                                       Monday - Wednesday, December 24 - 26, 2012
Internship Term:                                               Monday, January 14 - Sunday, April 28

January 2013 Term
Program Dates                                                  January 3, 2013 – July 28, 2013
Registration/Orientation for New Students:                     Thursday, January 3
Residency Term                                                 Thursday, January 3, 2013 - Sunday, April 14, 2013
In-Service for Faculty: (no regular classes in session)        Monday, February 4, 2013
Internship Term                                                Monday, April 15 - Sunday, July 28, 2013

April 2013 Term
Program Dates                                                  April 2, 2013 – October 27, 2013
Registration/Orientation for New Students:                     Tuesday, April 2, 2013
Residency Term                                                 Tuesday, April 2, 2013 - Sunday, July 14, 2013
In-Service for Faculty: (no regular classes in session)        Monday, May 6, 2013
Internship Term                                                Monday, July 15, 2013 - Sunday, October 27, 2013

July 2013 Term
Program Dates                                                  July 2, 2013 – January 26, 2014
Registration/Orientation for New Students:                     Tuesday, July 2, 2013
Residency Term                                                 Tuesday, July 2, 2013 - Sunday, Oct 13, 2013
In-Service for Faculty: (no regular classes in session)        Monday, August 5, 2013
Internship Term                                                Monday, October 14, 2013 - Sunday, January 26, 2014



COMMENCEMENT CEREMONY AND DEGREE CONFERRAL
Annual Commencement Ceremony
June 15, 2013
Please visit NECI.edu/graduation for additional information and graduation application

Degree Conferral
October 26, 2012
January 25, 2013
April 26, 2013
June 15, 2013
July 26, 2013

Students who complete all degree requirements at various times throughout the year will be awarded diplomas
on these dates.

Official transcripts may be requested through the Registrar’s Office or at NECI.edu/academics/registrar.

Transcript requests must contain a signature and will be subject to a $5.00 processing fee.


                                                          Page 66
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                                                 TUITION AND FEES
                                                                Appendix
Tuition and Fees
        Tuition Coverage .............................................................................................................................2
        Materials, Supplies and Textbooks ..................................................................................................2
        Changes to Tuition and Fees............................................................................................................2
        Deposits............................................................................................................................................2
        Student Accounts .............................................................................................................................2
        Residency Requirement: First Year Students ..................................................................................2
        Health Insurance ..............................................................................................................................2
        Payment Schedule............................................................................................................................3
        Important Financial Deadlines.........................................................................................................3
        Other Fees ........................................................................................................................................3


Tuition and Fees by Program

        Bachelor of Arts in Culinary Arts....................................................................................................4

        Online Bachelor of Arts in Culinary Arts ........................................................................................6

        Associate of Occupational Studies in Culinary Arts........................................................................6

        Bachelor of Arts in Hospitality & Restaurant Management ...........................................................7

        Online Bachelor of Arts in Hospitality & Restaurant Management ................................................8

        Associate of Occupational Studies in Hospitality & Restaurant Management................................9

        Associate of Occupational Studies in Baking and Pastry Arts ......................................................10

        Certificate in Professional Cooking ...............................................................................................11

        Certificate in Professional Pastry...................................................................................................11

        Certificate in Professional Baking .................................................................................................11




Revised May 16, 2012                                                        Page 1
Tuition and Fees
Tuition Coverage
Tuition covers the cost of instruction, evaluation, regular administrative processing, use of school facilities
and membership at a local health club. Students enrolled in elective courses while on internship will be
subject to additional tuition charges, fees, and depending on living arrangements, room and board.
Materials, Supplies and Textbooks
Students are responsible for purchasing their own books, uniforms, culinary tools, supplies, computers
and printers. To ensure each student has the necessary materials for the program, NECI orders on behalf
of the student a standard materials package of uniforms and culinary tools. The cost of this package is
included in NECI materials fee. Materials are available for pick-up subsequent to registration. Refunds
are not provided for unused materials. A list of program specific textbooks and the estimated cost is
available at www.neci.edu/student-life/policies/textbook-lists.
Changes to Tuition and Fees
Students are provided preliminary charges for tuition, room, board, fees and materials during the
admissions process. New England Culinary Institute may adjust charges up to 60 days prior to registration.
Deposits
A deposit of $300 (resident) and $150 (online) is required to secure a place in the program. The deposit
is applied against the account balance once registered. NECI retains $150 of the deposit should the
student cancel their enrollment.
Students living in on-campus housing must submit a Room Damage deposit of $200, refundable at term
end upon satisfactory room inspection. All students must submit a $100 refundable Library deposit.
Student Accounts
Any student who fails to comply with the school’s financial policies including payment schedules, other
written payment arrangements, payment of fines and other charges may be dismissed from the program
or prohibited from graduating.
Residency Requirement: First Year Students
All first year students are required to live in on-campus housing. Students with extenuating
circumstances may submit a written request for waiver of this requirement to the Senior Vice President
of Education. After the first year, students who choose to live off campus will not incur room charges
but continue to be responsible for required residency board.
Health Insurance
While enrolled at the school all students are responsible for providing proof of health insurance or
enrolling in a NECI sponsored health insurance plan. The cost of NECI’s insurance can be budgeted for in
a financial aid plan. See page 3 of this appendix for estimated cost of coverage. Final expense may vary.




Revised May 16, 2012                                   Page 2
Payment Schedule
Tuition and fees are charged per term. Payment or documentation of approved financial aid must be received no
later than the following deadlines:

                                        Important Financial Deadlines
       Term                July 2012            October 2012            January 2013              April 2013 
   Deposit Due           New Students:          New Students:           New Students:           New Students: 
      Date             Within 30 Days of      Within 30 Days of       Within 30 Days of       Within 30 Days of 
                         Acceptance             Acceptance              Acceptance              Acceptance 
                       Returning Students:    Returning Students:    Returning Students:     Returning Students: 
                        30 Days Prior to       30 Days Prior to        30 Days Prior to        30 Days Prior to 
                       Registration Date      Registration Date       Registration Date       Registration Date 
                                                                                                        
  Financial Plan 
                          May 1, 2012          August 1, 2012        November 1, 2012         February 1, 2013 
    Complete 
  First Payment 
  Due and/or All          June 1, 2012        September 1, 2012      December 1, 2012           March 1, 2013 
 Loans Approved 


A late fee of $100 is assessed for each payment or documentation of loan approval received after a deadline.
Students accepted after a deadline have 10 business days from admittance to submit required payment and/or
documentation of approved financial aid.


Other Fees (Effective July 1, 2012)
In addition to program-specific fees, other fees may be assessed for make-up work, special testing, and
reinstatement of enrollment.
Application Fee (all programs)                                       $ 50
Advanced Placement Testing                                           $500
Tuition Fee for Make-up Classes (Resident)                           $350 per credit
Tuition Fee for Make-up Classes (Online)                             $150 per credit
Additional Room/Board Weekly Fee during Make-up work                 $290 per week
Reinstatement/Re-enrollment Fee                                      $275
Administrative Fee for Assessment of Prior Learning                  $250
Dorm Damage                                                          Varies - refer to Student Handbook
School Behavior Policies                                             Varies - refer to Student Handbook
Health Insurance Option                                              $680 / year (contact HR for details)

Please contact the Office of Student Accounts at student.accounts@neci.edu or visit our website at www.neci.edu
for more information.


Revised May 16, 2012                                     Page 3
             Bachelor of Arts in Culinary Arts Tuition and Fees

                                               YEAR 1                                  
                       Tuition                                               $20,625  
                       Residency Room                                            6,000  
                       Required Residency Board                                  1,450   
                       Lab Fees                                                  1,000  
                       Technology Fee                                              600 
                       Activity Fee                                                200 
                       NECI Materials and Knife Kit                                850  
                                                                   TOTAL     $30,725 
                                            YEAR 2                                     
                       Tuition                                               $20,625  
                       Residency Room                                            6,000  
                       Required Residency Board                                  1,450   
                       Lab Fees                                                  1,000  
                       Technology Fee                                              600 
                       Activity Fee                                                200 
                       NECI Materials                                              385  
                                                                   TOTAL     $30,260 
                                               YEAR 3                                  
                       Tuition                                               $18,750  
                       Residency Room                                            3,000  
                       Required Residency Board                                    725   
                       Lab Fees                                                    500  
                       Technology Fee                                              600 
                       Activity Fee                                                100 
                       NECI Materials                                              140  
                                                                   TOTAL     $23,815 
                                               YEAR 4                                  
                       Tuition                                               $17,400  
                       Residency Room                                            3,000  
                       Required Residency Board                                    725   
                       Lab Fees                                                    500  
                       Technology Fee                                              600 
                       Activity Fee                                                100 
                       NECI Materials                                              140  
                                                                   TOTAL     $22,465 
                                               YEAR 5                                  
                       Tuition                                                 $4,950  
                       Technology Fee                                              200 
                                                                   TOTAL       $5,150 
                                                                                       
                                                          PROGRAM TOTAL    $112, 415 


Revised May 16, 2012                                      Page 4
      Online Bachelor of Arts in Culinary Arts Tuition and Fees


                                             YEAR 3                                          
                        Tuition                                                      $12,000  
                        Technology Fee                                                   600 
                                                                    TOTAL            $12,600 
                                             YEAR 4                                          
                        Tuition                                                      $12,000  
                        Technology Fee                                                   600 
                                                                    TOTAL            $12,600 
                                                                                             
                                                         PROGRAM TOTAL               $25,200 


                       Notes:

                       This degree requires an Associate Degree or equivalent. See Admissions
                       Requirements for additional information.




Revised May 16, 2012                                      Page 5
              Associate of Occupational Studies in Culinary Arts
                               Tuition and Fees

                                               YEAR 1                                
                       Tuition                                              $20,625  
                       Residency Room                                          6,000  
                       Required Residency Board                                1,450   
                       Lab Fees                                                1,000  
                       Technology Fee                                            600 
                       Activity Fee                                              200 
                       NECI Materials and Knife Kit                              740  
                                                                   TOTAL    $30,615 
                                               YEAR 2                                
                       Tuition                                              $20,625  
                       Residency Room                                          6,000  
                       Required Residency Board                                1,450   
                       Lab Fees                                                1,000  
                       Technology Fee                                            600 
                       Activity Fee                                              200 
                       NECI Materials                                            275  
                                                                   TOTAL    $30,150 
                                               YEAR 3                                
                       Tuition                                              $11,250  
                       Technology Fee                                            400 
                                                                   TOTAL    $11,650 
                                                                                     
                                                          PROGRAM TOTAL     $72,415 




Revised May 16, 2012                                      Page 6
      Bachelor of Arts in Hospitality & Restaurant Management
                           Tuition and Fees

                                             YEAR 3                                 
                       Tuition                                            $19,950  
                       Residency Room                                         6,000  
                       Required Residency Board                               1,450   
                       Lab Fees                                               1,000  
                       Technology Fee                                           600 
                       Activity Fee                                             200 
                                                                 TOTAL    $29,200 
                                             YEAR 4                                 
                       Tuition                                              $9,900  
                       Technology Fee                                           400 
                                                                 TOTAL    $10,300 
                                                                                    
                                                        PROGRAM TOTAL     $39,500 




Revised May 16, 2012                                    Page 7
          Online Bachelor of Arts in Hospitality & Restaurant
                    Management Tuition and Fees


                                              YEAR 3                                          
                        Tuition                                                       $12,000  
                        Technology Fee                                                    600 
                                                                     TOTAL            $12,600 
                                              YEAR 4                                          
                        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 May 16, 2012                                       Page 8
              Associate of Occupational Studies in Hospitality &
                  Restaurant Management Tuition and Fees

                                              YEAR  1                                
                       Tuition                                              $22,500  
                       Residency Room                                          9,000  
                       Required Residency Board                                2,175   
                       Lab Fees                                                1,500  
                       Technology Fee                                            600 
                       Activity Fee                                              300 
                       NECI Materials and Knife Kit                              740  
                                                                   TOTAL    $36,815 
                                              YEAR  2                                
                       Tuition                                              $15,000  
                       Technology Fee                                            400 
                                                                   TOTAL    $15,400 
                                                                                     
                                                          PROGRAM TOTAL     $52,215 




Revised May 16, 2012                                      Page 9
                             Associate of Occupational Studies in
                           Baking and Pastry Arts Tuition and Fees

                                               YEAR 1                                 
                       Tuition                                               $20,625  
                       Residency Room                                           6,000  
                       Required Residency Board                                 1,450   
                       Lab Fees                                                 1,000  
                       Technology Fee                                             600 
                       Activity Fee                                               200 
                       NECI Materials and Knife Kit                               740  
                                                                    TOTAL    $30,615 
                                               YEAR 2                                 
                       Tuition                                               $20,625  
                       Residency Room                                           6,000  
                       Required Residency Board                                 1,450   
                       Lab Fees                                                 1,000  
                       Technology Fee                                             600 
                       Activity Fee                                               200 
                       NECI Materials                                             275  
                                                                    TOTAL    $30,150 
                                              YEAR  3                                 
                       Tuition                                               $11,250  
                       Technology Fee                                             400  
                                                                    TOTAL    $11,650 
                                                                                      
                                                          PROGRAM TOTAL      $72,415 




Revised May 16, 2012                                      Page 10
            Certificate in Professional Cooking Tuition and Fees

                                   30 Week Certificate Program                      
                       Tuition                                              $6,200  
                       Residency Room                                         3,500  
                       Required Residency Board                                 850   
                       Lab Fees                                                 500  
                       Technology Fee                                           400 
                       Activity Fee                                             200 
                       NECI Materials and Knife Kit                             740  
                                                         PROGRAM TOTAL    $12,390 




              Certificate in Professional Pastry Tuition and Fees

                                   30 Week Certificate Program                      
                       Tuition                                              $6,200  
                       Residency Room                                         3,500  
                       Required Residency Board                                 850   
                       Lab Fees                                                 500  
                       Technology Fee                                           400 
                       Activity Fee                                             200 
                       NECI Materials and Knife Kit                             740  
                                                         PROGRAM TOTAL    $12,390 




             Certificate in Professional Baking Tuition and Fees

                                   30 Week Certificate Program                      
                       Tuition                                              $6,200  
                       Residency Room                                         3,500  
                       Required Residency Board                                 850   
                       Lab Fees                                                 500  
                       Technology Fee                                           400 
                       Activity Fee                                             200 
                       NECI Materials and Knife Kit                             740  
                                                         PROGRAM TOTAL    $12,390 




Revised May 16, 2012                                      Page 11
ADDENDUM A Refund Policy
Students who have signed enrollment agreements for terms prior to July 1, 2012,
                                                                       -
please refer to the Refund Policy as published on page 61 of the 2011 -- 2012 Academic
Catalog or in their enrollment agreement.

The wording below is in effect starting July 1, 2012 and forward.

New England Culinary Institute offers a refund to the student who withdraws from an educational
program, or to the sources from which the student’s prepaid fees came, according to the
appropriate schedule outlined below. The Refund Schedule for Resident Programs is applied to
the program tuition, room (for those students living on campus), board, and fees charged each
term. As students earn credits or clock hours during the internship, there is a separately identified
tuition charge for the internship and the same refund policy applies based on the start date of the
internship. Students enrolled in online or elective courses during a non-resident term will be
charged a tuition fee for these courses, and may incur additional room and board fees. A separate
Refund Schedule for Online Programs applies to programs offered entirely via distance education
as set forth below; this refund schedule applies to tuition and fees charged for each term.

Any student wishing to voluntarily withdraw is asked to complete and sign a Notice of
Withdrawal form and deliver it to the Director of Academic Services. For all refund calculations,
the effective termination date will be the last date of documented attendance.

The timing of the refund payment will be based on the effective determination date of the
withdrawal. In the case of a student who has provided notice of withdrawal to the school (whether
in writing or otherwise), the timing of refund payment shall be based on the date actual notice is
received by the school. Whereas, for any student who is withdrawn without filing a completed
Notice of Withdrawal form or otherwise expressly notifying the school of said student’s decision
to withdraw, the timing of refund payment will be based on the determination date of the
withdrawal by the school.

Applicants who have not visited the school prior to enrollment will have the opportunity to
withdraw without penalty within three business days following either the regularly scheduled
orientation or following a tour of the school facilities and inspection of equipment where training
and services are provided.

Refund Schedule for students signing enrollment agreements for
Resident Programs and Internships for terms beginning April 2012 or earlier:

a. All monies paid will be refunded if requested within three days after signing an Enrollment
   Agreement and making an initial payment.

b. As of four days after signing an Enrollment Agreement, but before registration day, all
   monies paid minus $150 of the enrollment deposit will be refunded.

c. From the registration day through the next 14 calendar days, 75% of the room, meal plan,
   tuition, and fees will be refunded.

d. After 14 calendar days from the registration day through the next 14 calendar days, 50% of
   the room, meal plan, tuition, and fees will be refunded.

e. After 28 calendar days from the registration day, no refund will be available to the student.
Refund Schedule for students signing enrollment agreements for
Resident Programs and Internships for terms beginning July 2012 and beyond:

a. All monies paid will be refunded if requested within three days after signing an Enrollment
   Agreement and making an initial payment.

b. As of four days after signing an Enrollment Agreement, but before registration day, all
   monies paid minus $150 of the enrollment deposit will be refunded.

c. From registration day/day one through day four of the term, all monies paid minus $150 of
   the enrollment deposit will be refunded.

d. From day five through day 10 of the term, 75% of the room, meal plan, tuition, and fees will
   be refunded.

e. From day 11 through day 15 of the term, 50% of the room, meal plan, tuition, and fees will be
   refunded.

f.   After day 15 of the term, no refund will be available to the student.

Refund Schedule for students signing enrollment agreements for
Online Programs for terms beginning July 2012 and beyond:

a. All monies paid will be refunded if requested within three days after signing an Enrollment
   Agreement and making an initial payment.

b. Four days after signing an Enrollment Agreement, but before the initial class day, all monies
   paid minus the $150 enrollment deposit will be refunded.

c. From the course start date through calendar day three, all monies paid minus $150 of the
   enrollment deposit will be refunded.

d. From calendar day four through calendar day six, 75% of all monies paid will be refunded.

e. From calendar day seven through the end of the course, no refund will be available to the
   student.

f.   In online programs, if no activity is logged within the first five days of each scheduled class,
     NECI reserves the right to withdraw the student for non-participation; monies will be
     refunded according to the refund schedule outlined above.

For both on-ground and online programs, Federal Financial Aid refunds follow the policies listed
below.

Federal Financial Aid
Federal financial aid (Federal Stafford Loan, Federal PLUS Loan, Federal Perkins Loan, Federal
Pell Grant, Federal Academic Competitiveness Grant, or Federal SEOG Grant) is earned based on
the percentage of the enrollment period the student has completed.

For credit hour programs, the percentage of the enrollment period completed is determined based
on the number of days the student was enrolled and the number of days in the enrollment period.
Specifically, the applicable enrollment period is based on a 13-week term for on-ground students
and a 6-week term for students in the fully online BA program.
For clock-hour programs, the percentage of the enrollment period completed is based on the
number of scheduled clock hours completed in the period as of the withdrawal date divided by the
total number of clock hours in the entire enrollment period.

If the student completes more than 60% of the enrollment period, the school retains the full
amount of aid for the enrollment period. If the student completed 60% or less of the enrollment
period and has unearned federal aid (the difference between earned aid and disbursed aid), the
unearned aid will be returned to the Title IV programs from which the student received assistance
in the following order:

   Unsubsidized Federal Stafford Loan
   Federal Stafford Loan
   Federal Perkins Loan
   Federal PLUS Loan
   Federal Pell Grant
   Federal Academic Competitiveness Grant
   Federal Supplemental Educational Opportunity Grant

For more information please contact the Director of Financial Aid.

Scholarship, Discounts and Institutional Loans
All scholarships and discounts granted by NECI are subject to revocation in full upon the
withdrawal of a student from a program. NECI institutional loans (also know as NECI
Opportunity Loans) shall be governed by the express terms of the loans, which generally provide
for the full acceleration of the loan amount at the time a student withdraws from a program.

Student Balances
Students are responsible for paying their loans and the entire balances due on their NECI student
accounts after the school’s refund policy has been applied. Students considering withdrawing
from NECI are strongly encouraged to first contact Student Financial Services and, if they are
financial aid recipients, the Director of Financial Aid, to determine the impact of their withdrawal
on their student account and their financial aid.

Special Circumstances
In the case of prolonged illness, accident, death in the family or other circumstances that make it
impractical for a student to complete the program, New England Culinary Institute will make a
settlement, based on pro-rated attendance.

An exception to this policy for extenuating circumstances may be requested, in writing, by
contacting:
Financial Services
New England Culinary Institute
56 College Street
Montpelier, VT 05602

Timing of Refunds
Any monies due will be refunded to the payee within 45 days of the date of determination of the
student’s withdrawal. Any tuition refund due to financial aid overpayments will be refunded after
all aid is received, up to 45 days after the end of the term.

								
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