Real Life Skills.

Day 1: What we mean by “Yes Chef!”
Day 90: Goat cheese gougères for 100

Culinary Arts

Core Skills: Foundation for Life

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 restaurants and bakery. You’ll learn the importance of professionalism and service.

Be Well-Rounded

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.



At a Glance

32 month program
Two 12-month residencies
Two 15-week externships
120 credits

Enrollment Dates

October 2017
January 2018
May 2018
September 2018

Program Disclosure Information

For more information regarding our programs, including graduation rates and median loan debt of completers, please see NECI Program Disclosure Information.

Bachelor of Arts in Culinary Arts

For students who want to learn more advanced culinary techniques and prepare themselves to successfully open or operate a business in the food industry, the Bachelors degree builds upon the Associates program. In addition to advanced culinary courses, the curriculum covers topics pertinent to entrepreneurs and executives in the hospitality industry. Our program is similar in structure to the residential Associates program, including two 1-year residency periods and two 12-week externship periods. While many students begin with the Associates degree, a majority return to campus in the fall to complete the Bachelors program, preparing themselves for a full career working in any number of diverse fields related to their education and skills.

The residential Bachelor of Arts (BA) degree in Culinary Arts is a 32-month program that includes two 12-month residencies (three semesters each) of classroom work, and 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.

The BA 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 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.

Educational Objectives

In order to optimally prepare students for professional positions in the industry, NECI has established the following educational objectives for the Bachelor of Arts in Culinary Arts:

  • To provide intensive practical training and refinement of cooking skills, including specialized and regional cuisines
  • To help students develop the attributes of an industry professional 
  • To build a foundation in the business aspects of the culinary industry, including purchasing, safety, cost control, financial and human resource management
  • To develop the personal and professional skills needed to succeed, including professional communication, time management, business etiquette, self-awareness, community relations, and team building
  • To improve critical and creative thinking skills, such as problem solving, information literacy, and quantitative reasoning
  • To explore the theory of food in a global economy, including food science, nutritional cooking, sustainability, menu development, taste and flavor, gastronomy, artistic presentation, food and wine pairing
  • To expand student awareness and understanding of history, art, science, and language

These educational objectives influence all facets of the program—from the curriculum and teaching techniques, to the code of student conduct in the classroom—and serve as important guidelines for all those in the program.

  On-Campus Off-Campus

Cost of Attendance (Bachelors in Culinary Arts)

Tuition $84,000 $84,000
Technology Fee $1,600 $1,600
Room $22,398 -
Board $9,000/$4,500 $9,000/$4,500
Materials $1,160 $1,160
Total $118,158/$113,658 $95,760/$91,260

________________________________________

Bachelor of Arts in Culinary Arts Program Disclosures (2016)

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.​​​​​​​​​​​​​​

 



At a Glance

16 month program
One 12-month residency
One 15-week externship
62 Credits

Enrollment Dates

October 2017
January 2018
May 2018
September 2018

Program Disclosure Information

For more information regarding our programs, including graduation rates and median loan debt of completers, please see NECI Program Disclosure Information.

Associate of Occupational Studies in Culinary Arts

As the starting point for many students beginning their college careers, our Associate of Occupational Studies in Culinary Arts program is a 64-week, 62 credit program. This program is for serious students who often have an already established background in the culinary world either through a high school tech program or from experience in the commercial industry. The first year is spent on-campus in Vermont with a combination of technical and general education classes, lab instruction, and hands-on learning in our kitchens. During your time on campus, you will be discussing on your future with our Career Services Department and selecting one of over 500 approved externship sites where you will continue your education in the field and earn the final 13 credits toward your degree.

The Associate of Occupational Studies (AOS) 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 AOS degree program.

The AOS 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.

Educational Objectives

To achieve its primary goals of training skilled cooks, NECI has established the following educational objectives for the AOS degree program:

  • To impart students with a basic theoretical knowledge of cooking 
  • To provide practical training in cooking skills 
  • To help students develop the attributes of a professional cook, including speed, stamina, dexterity, hand-eye coordination, timing, the ability to work with others, while stressing the aesthetics of food preparation and presentation 
  • To evaluate and strengthen each student’s general education in the relevant areas of English, math, food science, and culinary history
  • To provide students with the foundations of modern business management practices in the context of the food service industry
  • To secure externships that enhance student career potential

These educational objectives influence all facets of the program—from the curriculum and teaching techniques to the code of student conduct in the classroom—and serve as important guidelines for all those who study at NECI.

  On Campus Off Campus
Cost of Attendance (Associates in Culinary Arts)
Tuition $43,400 $43,400
Technology Fee $800 $800
Room $11,199 -
Board $4,500/$2,250 $4,500/$2,250
Materials $810 $810
Total Tuition & Fees $60,709/$58,459 $45,910/$47,260

________________________________________

Associate of Occupational Studies in Culinary Arts Program Disclosures (2016)

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.​​​​​​​​​​​​​​

 



At a Glance

22 week program
135 hour externship
24 credits

Enrollment Dates

January 2018
May 2018

Program Disclosure Information

For more information regarding our programs, including graduation rates and median loan debt of completers, please see NECI Program Disclosure Information.

Certificate in Professional Cooking

Learning in our operations, side-by-side with NECI Chef-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 our 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.

The Certificate in Professional Cooking is an introduction to the fundamentals of culinary technique, designed for students who are new to commercial cooking. This program teaches the technical side of the profession including sanitation, scaled food-production, product sourcing with a focus on sustainability, and other culinary basics. This is the most popular program for students who are changing careers or taking their first steps toward a culinary career.

From here, you may go on to other programs, such as NECI’s Associate of Occupational Studies in Culinary Arts degree.

Educational Objectives

  • To impart to students a basic theoretical knowledge
  • To provide basic practical training in fundamental skills
  • To promote the development of managerial attributes 

 

  On Campus Off Campus
Cost of Attendance (Certificate in Professional Cooking)
Tuition $16,800 $16,800
Technology Fee $400 $400
Room $5,600 -
Board $2,250/$1,125 $2,250/$1,125
Materials $810 $810
Total Tuition and Fees $25,860/$24,610 $20,260/$19,135

Certificate in Professional Cooking Program Disclosures (2016)

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.​​​​​​​​​​​​​​

Use these links to online forms to connect, contact us, schedule a campus visit, or apply now!