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At a Glance

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

Enrollment Dates

May 2019

September 2019

January 2019

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.


Cost of Attendance (Associates in Culinary Arts)
  On Campus Off Campus
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.


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