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Graduation, Retention, Employment, and Further Education Information

New England Culinary Institute is required by the Student Right-to-Know and Campus Security Act to provide information annually on various measures of student outcomes, including graduation, rentention and career placement rates.

Graduation rates are made available annually on July 1 for the cohort of students for whom 150% of the normal time-to-completion for a bachelor's degree has elapsed between September 1 and August 31 of the year preceding the reporting date.

Between September 1, 2004 and August 31, 2005, New England Culinary Institute enrolled 180 first-time, full-time students (full-time students who had not previously attended a college or university) in all of its degree and certificate-seeking programs. Of that group, 62.7% graduated within 150% of the normal time for completion. An additional 2.8% graduated within 200% of the normal time to completion, for a total of 65.5% of the entering students completing programs within 200% of the normal timeframe for completion.

Institutions of higher education are also required under the 2008 Higher Education Opportunity Act to report graduation rates using the following categories: gender, financial aid status, and race/ethnicity, if the numbers in each ethnic/race group are large enough to be statistically significant and do not reveal personally identifying information about individuals. In accordance with federal guidelines, because of the small numbers of students in many ethnic categories, we are not including that breakdown.

Graduation Rates by Gender

First-Time, Full-Time Entering Cohort = 180	No. Entered in Category	% of Entry Cohort	Graduated within 150% of normal completion time
			No.	%
Men	119	66%	67	56.3%
Women	61	34%	46	66.7%

Graduation Rates by Financial Aid Status

First-Time, Full-Time Entering Cohort = 180	No. Entered in Category	% of Entry Cohort	Graduated within 150% of normal completion time
			No.	%
Pell Grant Recipients	86	47.7%	55	63.9%
Subsidized Fed. Loan Recipients (not Pell recipients)	77	42.7%	50	64.9%
Receiving Neither Form of Fed. Aid	17	9.6%	9	52.9%

Retention Rate

Retention rate calculations are required only for first-time, full-time entrants to Bachelor’s degree programs. The one-year retention rate reported in 2010 was 57.1%.

Employment (Placement) Rates

Employment (placement) rates for each program are reported annually to our accrediting agency, the Accrediting Commission of Career Schools and Colleges. The rates below were reported in November 2010:

ACCSC Employment Rates Reported Nov. '10	Employment Rate	Program Start Dates	Program Length	Number of Students Graduating within 150% of Program Length
Associate of Occupational Studies in Culinary Arts, Montpelier	92%	4/2006 - 3/2007	24 months	108
Associate of Occupational Studies in Baking & Pastry Arts, Montpelier	93%	4/2006 - 3/2007	24 months	27
Bachelor of Arts in Hospitality & Restaurant Management	82%	6/2007 - 5/2008	15 months	11
Associate of Occupational Studies in Hospitality & Restaurant Management	80%	6/2007 - 5/2008	15 months	5
Certificate in Professional Cooking	86%	3/2008 - 12/2008	39 weeks	7
Certificate in Professional Baking	100%	3/2008 - 12/2008	39 weeks	3
Certificate in Professional Pastry	50%	3/2008 - 12/2008	39 weeks	2
Certificate in Professional Cooking	100%	1/2009 - 4/2009	30 weeks	9
Certificate in Professional Baking	100%	1/2009 - 4/2009	30 weeks	4
Certificate in Professional Pastry	50%	1/2009 - 4/2009	30 weeks	2

Graduation and Placement rates for the Bachelor of Arts in in Culinary Arts Program are scheduled to begin to be reported to ACCSC in November 2011.

The rates below were reported in November 2009:

ACCSC Employment Rates Reported Nov. '09	Employment Rate	Program Start Dates	Program Length	Number of Students Graduating within 150% of Program Length
Associate of Occupational Studies in Culinary Arts, Essex	84%	4/2005 - 3/2006	24 months	56
Associate of Occupational Studies in Culinary Arts, Montpelier	91%	4/2005 - 3/2006	24 months	80
Associate of Occupational Studies in Baking & Pastry Arts, Montpelier	100%	4/2005 - 3/2006	24 months	22
Bachelor of Arts in Hospitality & Restaurant Management	88%	6/2006 - 5/2007	15 months	16
Associate of Occupational Studies in Hospitality & Restaurant Management	100%	6/2006 - 5/2007	15 months	4
Certificate in Professional Cooking	N/A	3/2007 - 2/2008	39 weeks	0
Certificate in Professional Baking	N/A	3/2007 - 2/2008	39 weeks	0
Certificate in Professional Pastry	N/A	3/2007 - 2/2008	39 weeks	0

For further information information on these rates or the methodology used in calculating these rates, please contact the Registrar at Registrar@neci.edu.

Further Education

NECI monitors further education pursued by alumni through self-reports on voluntary electronic surveys. A survey sent by our Alumni Director to all alumni in our database in January 2011 resulted in 170 responses.

Subsequent to earning NECI degrees, alumni reported earning higher level degrees in several industry-related areas of study. Graduates of NECI’s 4-year baccalaureate programs have pursued master’s level degrees in business administration and in education, as well as a doctoral degree in educational leadership.

Graduates of NECI’s associate degree programs have gone on to attain bachelor’s degrees in management (food service management, food and beverage management, hotel and restaurant management), business (business, business administration, marketing, business management), nutrition, and food sciences. Additionally, associate degree graduates reported earning master’s level degrees in food science, educational leadership, career and technical education, business administration, and public administration.