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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.

Award Year: July 1, 2009 – June 30, 2010

Program Program Length No. of Completers
(Graduates)
% Completing in
Normal Program Length
% Completing
within 150% of
Normal Program Length
Associate of Occupational Studies in Baking and Pastry Arts 24 Months 41 60.98% 97.56%
Associate of Occupational Studies in Culinary Arts 24 Months 73 23.29% 76.71%
Associate of Occupational Studies in Hospitality and Restaurant Management 15 Months 2 50.00% 100.00%
Bachelor of Arts in Culinary Arts 39 Months 23 78.26% 100.00%
Bachelor of Arts in Hospitality and Restaurant Management 15 Months 15 26.67% 80.00%
Bachelor of Arts in Hospitality and Restaurant Management (Online) 24 Months 11 63.64% 100.00%
Certificate in Baking 9 Months 4 0.00% 50.00%
Certificate in Professional Baking 30 Weeks 10 10.00% 60.00%
Certificate in Basic Cooking 9 Months 5 20.00% 20.00%
Certificate in Professional Cooking 30 Weeks 18 16.67% 61.11%
Certificate in Pastry 9 Months 1 0.00% 100.00%
Certificate in Professional Pastry 30 Weeks 6 66.67% 100.00%
  Total 209    

 

Award Year: July 1, 2010 – June 30, 2011

Program Program Length No. of Completers
(Graduates)
% Completing in
Normal Program Length
% Completing
within 150% of
Normal Program Length
Associate of Occupational Studies in Baking and Pastry Arts 24 Months 28 17.9% 85.7%
Associate of Occupational Studies in Culinary Arts 24 Months 39 22.3% 79.5%
Associate of Occupational Studies in Hospitality and Restaurant Management 15 Months 1 0.00% 100.00%
Bachelor of Arts in Culinary Arts 39 Months 24 37.5% 100.00%
Bachelor of Arts in Hospitality and Restaurant Management 15 Months 12 33.37% 83.3%
Bachelor of Arts in Hospitality and Restaurant Management (Online) 24 Months 11 63.64% 100.00%
Certificate in Baking 30 Weeks 9 22.2% 88.8%
Certificate in Professional Baking 30 Weeks 10 10.00% 60.00%
Certificate in Professional Cooking 30 Weeks 12 25.0% 66.7%
Certificate in Professional Pastry 30 Weeks 15 46.6% 86.6%
  Total 161    

 

Award Year: July 1, 2011 – June 30, 2012

Program Program Length No. of Completers
(Graduates)
% Completing in
Normal Program Length
% Completing
within 150% of
Normal Program Length
Associate of Occupational Studies in Baking and Pastry Arts 24 Months 28 35.7% 89.2%
Associate of Occupational Studies in Culinary Arts 24 Months 44 29.5% 86.3%
Associate of Occupational Studies in Hospitality and Restaurant Management 15 Months 1 0.00% 100.00%
Bachelor of Arts in Culinary Arts 39 Months 30 53.3% 100.00%
Bachelor of Arts in Hospitality and Restaurant Management 15 Months 9 77.7% 77.7%
Bachelor of Arts in Hospitality and Restaurant Management (Online) 24 Months 24 33.3% 79.2%
Certificate in Professional Baking 30 Weeks 6 50.00% 83.3%
Certificate in Professional Cooking 30 Weeks 23 47.8% 82.6%
Certificate in Professional Pastry 30 Weeks 10 60.0% 90.0%
  Total 175