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New England Culinary Institute Occupational Studies In Culinary Arts Montpelier, Vermont

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General Information

Private, coeducational, culinary institute. Small-town setting. Founded in 1980. Accredited by Accrediting Commission of Career Schools and Colleges of Technology.

Program Information

Offered since 1980. Accredited by Accrediting Commission of Career Schools and Colleges of Technology. Program calendar is divided into quarters. 10-month certificate in pastry arts. 10-month certificate in baking. 10-month certificate in basic cooking. 15-month associate degree in hospitality and restaurant management. 18-month bachelor’s degree in hospitality and restaurant management (must have 60 prior credits). 2-year associate degree in baking and pastry arts. 2-year associate degree in culinary arts.

Program Affiliation

American Culinary Federation; American Institute of Wine & Food; Council on Hotel, Restaurant, and Institutional Education; International Association of Culinary Professionals; James Beard Foundation, Inc.; National Restaurant Association; National Restaurant Association Educational Foundation; Women Chefs and Restaurateurs.

Areas of Study

Baking; beverage management; buffet catering; controlling costs in food service; culinary French; culinary skill development; food preparation; food purchasing; food service communication; food service math; garde-manger; introduction to food service; kitchen management; management and human resources; meal planning; meat cutting; meat fabrication; menu and facilities design; non-commercial preparation; nutrition; nutrition and food service; patisserie; restaurant opportunities; sanitation; saucier; seafood processing; soup, stock, sauce, and starch production; wines and spirits.

Facilities

2 bake shops; bakery; 3 cafeterias; 2 catering services; 20 classrooms; coffee shop; 2 computer laboratories; 12 food production kitchens; 2 gardens; 2 gourmet dining rooms; 2 laboratories; 2 learning resource centers; 2 libraries; 7 public restaurants; student lounge; non-commercial food kitchen.

Student Profile

823 full-time. 544 are under 25 years old; 268 are between 25 and 44 years old; 11 are over 44 years old.

Faculty

84 total: 84 full-time. Faculty-student ratio: 1:7 culinary arts; 1:8 basic cooking; 1:15 in food and beverage management.

Special Programs

6-month paid internship following 6-month residency in culinary arts or baking and pastry arts, 6-month paid internship following calendar year in residency in hospitality and restaurant management, 6-month paid internship following 15-week residency in basic cooking or baking and pastry arts.

Typical Expenses

Tuition: $18,650-$20,995 per year for associate and bachelor degree programs; $8875 per year for certificate programs. Program-related fees include $400 for books (culinary arts); $250 for knives (culinary arts and basic cooking); $1000 for books (hospitality and restaurant management); $10 for books (basic cooking); $300 for knives (hospitality and restaurant management).

Financial Aid

Employment placement assistance is available. Employment opportunities within the program are available.

Housing

Coed, apartment-style, and single-sex housing available. Average on-campus housing cost per month: $470.

Application Information

Students may begin participation in January, March, June, September, and December. Applications are accepted continuously. In 2004, 1102 applied; 750 were accepted. Applicants must interview; submit a formal application, letters of reference, an essay, high school transcripts or GED.

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Contact

Dawn Hayward
Director of Admissions
Occupational Studies in Culinary Arts
250 Main Street
Montpelier, VT 05602-9720
Telephone: 802-223-6324
Fax: 802-225-3280
E-mail: admissions@neci.edu
World Wide Web: http://www.neci.edu.
 
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