Culinary Arts Degree Programs at New England Culinary Institute
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Culinary Arts Program: Real Life Skills.

Day 1: What we mean by “Yes Chef!”

Day 90: Goat Cheese Gougeres for 100

Core Skills: Your Foundation for Life

On the very first day of class, you will begin cooking real food for real people. Working alongside our Chef Instructors you’ll learn the techniques you will need to master all culinary endeavors. These skills will give you the flexibility to be nimble and creative--to use time-tested techniques in new ways.

Look Sharp!

You will gain confidence and skill from attending class in the real world atmosphere of our live-production restaurant and bakery. You’ll learn the importance of professionalism and service.

Be Well-Rounded: Theory and Skills

You will be engaged in a curriculum designed to give you a well-rounded education that spans applied science, classical techniques, critical and creative thinking, personal and professional development, world cuisines, and more. We focus on traditional skills but we are always looking to the future, and into the culture. What’s happening in the food scene?

We offer:

  • Certificate in Professional Cooking

    Learning in our operations, side-by-side with NECI chefs and instructors for 22 weeks gives you the skills you need to perform with confidence. This intensive “learn by doing” program gets to the heart of day-to-day kitchen operations. The Certificate programs are designed to prepare students to become industry professionals. As graduates, they will be able to perform effectively at one or more positions in a variety of foodservice establishments, depending on concentration. In addition to professional technical skills, Certificate students will also focus on business and entrepreneurial goals.

  • Associate of Occupational Studies in Culinary Arts

    The associate (Associate of Occupational Studies) degree program in Culinary Arts is a 16-month program that includes one 12-month residency of classroom work (three academic semesters), intensive hands-on learning in the kitchens and food services of NECI, and one off-site externship. New England Culinary Institute also offers an online delivery of the associate degree program.

    The Associate of Occupational Studies in Culinary Arts is designed to prepare qualified students to become skilled culinary and kitchen professionals. Graduates are able to perform effectively in key positions in commercial kitchens, including: à la carte cook, baker, banquet cook, rounds cook, and assistant garde manger chef. Certain students may achieve higher standing in different operations.  

  • Bachelor of Arts in Culinary Arts

    The residential bachelor’s (Bachelor of Arts) degree in Culinary Arts is a 32-month program that includes two 12-month residencies (three semesters each) of classroom work, intensive hands-on learning in the kitchens and food services of NECI. Additional hands-on lab work will be offered through intensive internal practicums, lab courses and a final outside externship at an establishment that will appropriately challenge the student’s skills.  Course delivery may be residential, wholly online or a hybrid of both, depending on the institutional needs, as well as student needs and abilities.

    Whether delivered on-ground or online, the Bachelor of Arts in Culinary Arts is designed to prepare qualified students for professional level careers in the contemporary culinary industry. Upon completion of the program, graduates are able to perform effectively as industry professionals. These students will be exposed to and come to understand fundamental business and entrepreneurial skills.  Students in this program are also exposed to other more specialized industry professions such as food writer, research and development chef, personal chef, or chef de cuisine in a specialized kitchen.  In all cases, graduates are prepared to pursue further education in advanced hospitality and culinary management topics.

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.

Certificate in Professional Cooking  (2015)
Associate in Occupational Studies in Culinary Arts (2015)
Bachelor of Culinary Arts (2015)

 

“We have a real opportunity at NECI to create generations of chefs who believe in the importance of using ingredients that are sustainably raised, harvested, and distributed. This means fostering respect for ingredients and teaching skills that minimize waste. At NECI, sustainable practices are woven into our curriculum. Being in Vermont puts us on the front lines of exciting changes in the way we think about food.”
--Chef Lyndon Virkler, Department Chair of Culinary Arts