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Graduation, Retention, Employment, and Further Education Information

Revised 6/30/2017

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, retention, 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, 2010 and August 31, 2011, New England Culinary Institute enrolled 87 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, 33% graduated within 150% of the normal time for completion. An additional 11% graduated within 200% of the normal time to completion, for a total of 50.5% 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 (updated 6.30.17)

First-Time, Full Time Entering Cohort = 87 No. Entered in Category % of Entry Cohort Graduated within 150% of Normal Completion Time
      No. %
Men 56 64 16 29
Women 31 36 17 55

Graduation Rates by Financial Aid Status (updated 6.30.17)

First-Time, Full Time Entering Cohort = 87 No. Entered in Category % of Entry Cohort Graduated within 150% of Normal Completion Time
      No. %
Pell Grant Recipients 54 62 34 63
Subsidized Fed. Loan Recipients (Not Pell Recipients) 73 84 47 64
Receiving Neither Form of Federal Aid 11 13 8 73

Retention Rate

Retention rate calculations reported in the Integrated Post-Secondary Educational Data Systems (IPEDS) Fall Enrollment Survey are for first-time, full-time entrants to bachelor’s degree programs only.  The reporting cohort is defined as those bachelor’s candidates entering during fall term of the previous year, and retention is defined as those still enrolled one year later.

Entry Term:   Fall (October) 2015

Number First time-Full time entering: 21

Number still enrolled one year later:    18

Percentage enrolled after 1 year            86%

Employment Placement Rates

Employment (placement) rates for each program are reported annually to our accrediting agency, the Accrediting Commission of Career Schools and Colleges.

ACCSC Employment Rates Reported Oct 2016

Current Reporting period (cohort start dates)

Length of NECI program

Placement Rate for Grads current reporting period

Number of Students Graduating with 150% of Program Length

AOS Culinary Arts 

Apr 12 - Mar 13

24 months

80%

30

AOS in Baking & Pastry Arts 

Apr 12 - Mar 13

24 months

92%

25

AOS in HRM/Food and Bev Business Mgmt

June 13 - May 14

15 months

100%

4

BA Culinary Arts

June 10 - May 11

39 months

70%

27

BA Culinary Arts  Online

Apr 12 - Mar 13

24 months

67%

6

BA in HRM/Food and Bev Business Mgmt Online

Apr 12 - Mar 13

24 months

78%

9

BA in HRM/Food and Bev Business Mgmt

June 13 - May 14

15 months

100%

5

Certificate in Professional Baking & Pastry  Started Oct 2012

July 14 - June 15

6 months

92%

12

Certificate in Professional Cooking  started Oct 2012

July 14 - June 15

6 months

88%

17

 

ACCSC Employment Rates Reported Oct 2015 Current Reporting period (cohort start dates) Length of NECI program Placement Rate for Grads current reporting period Number of Students Graduating with 150% of Program Length
AOS Culinary Arts  Apr 11 - Mar 12 24 months 100% 39
AOS in Baking & Pastry Arts  Apr 11 - Mar 12 24 months 81% 31
AOS in HRM/Food and Bev Business Mgmt June 12 - May 13 15 months 100% 3
BA Culinary Arts June 09 - May 10 39 months 76% 21
BA Culinary Arts  Online Apr 11 - Mar 12 24 months 100% 4
BA in HRM/Food and Bev Business Mgmt Online Apr 11 - Mar 12 24 months 83% 18
BA in HRM/Food and Bev Business Mgmt June 12 - May 13 15 months 93% 14
Certificate in Professional Baking & Pastry  Started Oct 2012 July 13 - June 14 6 months 95% 19
Certificate in Professional Cooking  started Oct 2012 July 13 - June 14 6 months 82%

22

 

ACCSC Employment Rates Reported Oct 2014 Length of NECI program Placement Rate for Grads current reporting period Number of Students Graduating with 150% of Program Length
AOS Culinary Arts  Apr 10 - Mar 11 24 months 74% 38
AOS in Baking & Pastry Arts  Apr 10 - Mar 11 24 months 84% 35
AOS in HRM/Food and Bev Business Mgmt June 11 - May 12 15 months 100% 2
BA Culinary Arts June 08 - May 9 39 months 82% 34
BA Culinary Arts  Online   24 months N/A N/A
BA in HRM/Food and Bev Business Mgmt Online Apr 10 - Mar 11 24 months 85% 20
BA in HRM/Food and Bev Business Mgmt June 11 - May 12 15 months 92% 12
Certificate in Professional Baking & Pastry  (Started Oct 2012) Dec 11 - June 12 6 months 86% 9
Certificate in Professional Cooking  (Started Oct 2012) June 12 - June 13 6 months 80% 6

 

ACCSC Employment Rates Reported Oct 2013 Current Reporting period (cohort start dates) Length of NECI program Placement Rate for Grads current reporting period Number of Students Graduating with 150% of Program Length
AOS Culinary Arts Apr 09 - Mar 10 24 months 85% 29
AOS in Baking & Pastry Arts  Apr 09 - Mar 10 24 months 70% 21
AOS in HRM/Food and Bev Business Mgmt June 10 - May 11 15 months 100% 1
BA Culinary Arts June 07 - May 08 39 months 70% 43
BA Culinary Arts  Online (started Apr 11)   24 months N/A N/A
BA in HRM/Food and Bev Business Mgmt Online Apr 09 - Mar 10 24 months 67% 19
BA in HRM/Food and Bev Business Mgmt June 10 - May 11 15 months 80% 10
Certificate in Professional Cooking June 11 - May 12 30 weeks 69% 17
Certificate in Professional Baking June 11 - May 12 30 weeks 100% 4
Certificate in Professional Pastry June 11 - May 12 30 weeks 67% 6
Certificate in Professional Baking & Pastry  Started Oct 2012     N/A N/A
Certificate in Professional Cooking  started Oct 2012     N/A N/A

 

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 2015 resulted in 283 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.

For further information on these rates or the methodology used in calculating these rates, please contact the Registrar at [email protected]