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Graduation, Retention, Employment, and Further Education Information

Revised 6/30/2019


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, 2012 and August 31, 2013, New England Culinary Institute enrolled 40 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, 63% graduated within 150% of the normal time for completion. One additional students graduated within 200% of the normal time to completion, for a total of 65% 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 6.30.18)

First-Time, Full Time Entering Cohort = 40 No. Entered in Category % of Entry Cohort Graduated within 150% of Normal Completion Time
      No. %
Men 28 70 19 68%
Women 12 30 6 50%

Graduation Rates by Financial Aid Status (updated 6.30.17)

First-Time, Full Time Entering Cohort = 65 No. Entered in Category % of Entry Cohort Graduated within 150% of Normal Completion Time
      No. %
Pell Grant Recipients 21 53% 16 76%
Subsidized Fed. Loan Recipients (Not Pell Recipients) 12 30% 12 100%
Receiving Neither Form of Federal Aid 3 8% 3 100%

 

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) 2017

Number First time-Full time entering: 18

Number still enrolled one year later:    18

Percentage enrolled after 1 year            100%

 

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 2019 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 15 - Mar 16 24 months 87% 32
AOS in Baking & Pastry Arts  Apr 15 - Mar 16 24 months 100% 9
AOS in FOOD BEV BUS MGMT  Apr 15 - Mar 16 24 months 100% 3
BA Culinary Arts  Jun 13 - May 14 39 months 78% 9
BA Culinary Arts  Online Apr 15 - Mar 16 24 months 40% 10
BA in FOOD BEV BUS MGMT Online Apr 15 - Mar 16 24 months 82% 10
BA in FOOD BEV BUS MGMT  Jun 13 - May 14 24 months 78% 11
Certificate in Professional Baking & Pastry   Apr 17 - May 18 8 months 75% 6
Certificate in Professional Cooking   Apr 17 - May 18 8 months 88% 13
         
         
ACCSC Employment Rates Reported Oct 2018 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 14 - Mar 15 24 months 87% 25
AOS in Baking & Pastry Arts  Apr 14 - Mar 15 24 months 79% 19
AOS in FOOD BEV BUS MGMT  Jun 14 - May 15 15 months N/A N/A
BA Culinary Arts  Jun 12 - May 13 39 months 80% 20
BA Culinary Arts Online  Apr 14 - Mar 15 24 months 86% 14
BA in FOOD BEV BUS MGMT Online Apr 14 - Mar 15 24 months 100% 9
BA in FOOD BEV BUS MGMT  Apr 14 - Mar 15 24 months 71% 70
Certificate in Professional Baking & Pastry   Jul 16 - Jun 17 6 months 88% 8
Certificate in Professional Cooking  Jul 16 - Jun 17 6 months 73% 15
         
         
ACCSC Employment Rates Reported Oct 2017 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 13 - Mar 14 24 months 78% 27
AOS in Baking & Pastry Arts  Apr 13 - Mar 14 24 months 78% 23
AOS in FOOD BEV BUS MGMT  Jun 14 - May 15 15 months N/A N/A
BA Culinary Arts  Jun 11 - May 128 39 months 73% 22
BA Culinary Arts Online  Apr 12 - Mar 13 24 months 86% 7
BA in FOOD BEV BUS MGMT Online Apr 13 - Mar 14 24 months 100% 2
BA in FOOD BEV BUS MGMT  Jun 14 - May 15 15 months N/A N/A
Certificate in Professional Baking & Pastry  Jul 15 - Jun 16 6 months 75% 8
Certificate in Professional Cooking  Jul 15 - Jun 16 6 months 75% 12

 

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]