Vermont Dual Enrollment at NECI
What Is Available to You
New England Culinary Institute offers majors in Culinary Arts, Baking and Pastry Arts, and Hospitality and Restaurant Management. Not only do we support local businesses and community, we support you — as Vermonters and as students passionate about the food and hospitality industry.
The Vermont Dual Enrollment Program was created for students such as you. With the recommendation of an instructor or guidance counselor, Vermont students are provided the opportunity to earn college credits while still in high school. NECI’s Introduction to Food and Beverage Management course consists of a three-month online component followed by a short residency (during your spring break) that includes housing and meals. This course is free to you through this program.
Successful Completion Earns You:
- 3 college credits from New England Culinary Institute.
- A $12,000 scholarship if you enroll in July of the year you complete the course.
- A $6,000 scholarship if you enroll in January of the year after you complete the course.
Introduction to Food and Beverage Management
Course Overview
Course Duration
10 weeks of online instruction and a 5-day residency at NECI.
Instructor
Margaret (Peg) Checchi, M.Ed, Learning & Technologies 2011; AOS Culinary 1991; BA, English 1989, Chef Instructor & Senior Core Faculty, New England Culinary Institute.
Course Description
Introduction to Food and Beverage Management blends classroom, lab, and online instruction. The course includes both theoretical online components and practical, on-the-ground, hands-on application of food and hospitality management practices in the form of a one-week, on-the-ground, intensive residential component.
Dedicated Hours
Approximately 5 hours per week (including course time and required readings), plus a 5-day (40-hour) residency.
Book
Tasting Success- Your Guide to Becoming a Professional Chef by Chef Charles Carroll
Wiley Publishers
ISBN: 978-0-470-581544
Cost
The Statewide Dual Enrollment Program pays for the fees associated with this course, including online and residency instruction, as well as all residency supplies, housing and meals. Students are responsible for purchasing any required textbooks. Students are encouraged to bring their own chef uniforms and knives.
Eligibility
2.5+ Grade Point Average.
Effective written communication skills and be able to learn in an online environment.
Sign up for your April 2012 Residency
- Term 1: April 16-20, 2012
- Term 2: April 23-27, 2012
