Program Integrity - Gainful Employment
Associate of Occupational Studies in Culinary Arts
Colleges participating in Federal Financial Aid Title IV programs that offer educational programs leading to gainful employment in recognized occupations are required to disclose specific information regarding opportunities and outcomes for students completing these programs.
Under these regulations, New England Culinary Institute is required to disclose information regarding the on-time graduation rates, the placement rates, tuition and fees, occupational opportunities, and the median loan debt of students who have completed our degree and certificate programs.
On-Time Graduation Rates
Colleges and universities are required to disclose "On-Time Graduation Rates," also referred to in the regulations as completion rates, for each group of students that graduates from the institution in the previous award year. The rate is calculated by dividing the number of on-time completers by the total number of graduates for the year.
NECI additionally provides the number of graduates during an award year who completed their programs within 150% of the normal program length. This is a common measurement used in reporting graduation rates in other federal reporting and to accrediting agencies. See Graduation, Retention, Employment and Further Education for general information about all NECI programs.
AOS in Culinary Arts
| Award Year | Program Length | No. of Completers (Graduates) | % Completing in Normal Program Length | % Completing within 150% of Normal Program Length |
|---|---|---|---|---|
| July 1, 2007 – June 30, 2008 | 24 Months | 21 | 52.38% | 95.24% |
| July 1, 2008 – June 30, 2009 | 24 Months | 27 | 33.33% | 92.59% |
| July 1, 2009 – June 30, 2010 | 24 Months | 41 | 60.98% | 97.56% |
Employment (Placement) Rates
Employment (placement) rates for each program are reported annually to our accrediting agency, the Accrediting Commission of Career Schools and Colleges. See Graduation, Retention, Employment and Further Education for general information about all NECI programs.
| Report Date | Employment Rate | Program Start Dates | Program Length | Number of Students Graduating within 150% of Program Length |
|---|---|---|---|---|
| Reported November, 2010 AOS Culinary Arts, Montpelier |
92% | 4/2006 - 3/2007 | 24 months | 108 |
| Reported November, 2009 AOS Culinary Arts, Essex |
84% | 4/2005 - 3/2006 | 24 months | 56 |
| Reported November, 2009 AOS Culinary Arts, Montpelier |
91% | 4/2005 - 3/2006 | 24 months | 80 |
For further information information on these rates or the methodology used in calculating these rates, please contact the Registrar at Registrar@neci.edu.
Tuition and Fees
Tuition and Fees for the AOS Culinary Arts Program can be found on our Tuition and Fees page.
Occupational Opportunities
New England Culinary Institute provides education to prepare students for careers in the food and beverage industry. Upon completion of each program, we collect industry placement information from students in order to comply with requirements of our accrediting agency, the Accrediting Commission of Career Schools and Colleges. In the past two years, this placement data included students with employment in the industry positions outlined in the charts below. Occupational information for the types of programs provided by NECI can also be found at the Occupational Information Network (O*NET) website, onetonline.org, as outlined below.
Sample NECI Student Employment Placements – AOS Culinary Arts
| School Year | |
|---|---|
| 2009/2010 | 2010/2011 |
| Line Cook Oven Cook Manager Chef Sous Chef Second Cook Supervisor Line/Prep/Rounds/Smoker Prep Cook Pastry Cook/Torrnat Beverage Supervisor Banquet Chef |
Dinner Cook Purchaser Chef de Cuisine Lead Line Cook Sous Chef Cook Midway Café Manager Culinary Education Assistant & Chef Instructor Excecutive Chef/Owner Line Cook Saucier Cold Station Cook Prep Cook Rounds Cook Banquet Cook Platform Cook Farm Worker |
Occupational Information Network (O*NET) Information
| NECI Program | CIP Code | O*NET Crosswalks |
|---|---|---|
| AOS Culinary Arts | 12.0503 | Culinary Arts/Chef Training |
| 35-1011.00 Chefs and Head Cooks 35-1012.00 First Line Supervisors/Managers of Food Preparation and Serving Workers 35-2013.00 Cooks, Private, Household 35-2014.00 Cooks, Restaurant 35-2019.00 Cooks, All Other onetonline.org/crosswalk/CIP?s=12.0503 |
Median Loan Debt
New England Culinary Institute is required to provide median loan debt information for students who have completed their academic program in the last three financial aid award years. The information is presented by program and loan type to include Federal Stafford Loans, Alternative Loans and Institutional Loans, as required by federal regulations.
Median loan debt is based on the number of students who completed in the specific financial aid award year, and has been calculated by comparing the total amounts that students borrowed for each loan type, starting with $0 up to the maximum amount borrowed.
The debt reported for institutional financing is the amount the student still owes after leaving school. The private loan debt is the amount the institution knows the student received.
AOS Culinary Arts
| School Year | No. of Graduates | Median Loan Debt | ||
|---|---|---|---|---|
| Federal Loans | Private Loans | Institutional Loans |
||
| 2009 – 2010 | 73 | $10,000 | $0 | $0 |
| 2008 – 2009 | 119 | $7,125 | $0 | $0 |
| 2007 – 2008 | 143 | $7,125 | $18,605 | $0 |
