New England Culinary Institute provides education to prepare students for careers in the food and beverage industry. Upon completion of each program, we collect industry placement information from students in order to comply with requirements of our accrediting agency, the Accrediting Commission of Career Schools and Colleges. In the past two years, this placement data included students with employment in the industry positions outlined in the charts below. Occupational information for the types of programs provided by NECI can also be found at the Occupational Information Network (O*NET) website, onetonline.org, as outlined below.
Sample NECI Student Employment Placements – 2009/10 School Year
| AOS Culinary Arts | BA Culinary Arts | AOS Baking and Pastry Arts | BA Hospitality and Restaurant Management | Certificate in Professional Pastry |
| Line Cook Oven Cook Manager Chef Sous Chef Second Cook Supervisor Line/Prep/Rounds/Smoker Prep Cook Pastry Cook/Torrnat Beverage Supervisor Banquet Chef |
Sous Chef Line Cook Pastry Cook Manager Production Manager Master Cook Assistant/Pastry Chef Executive Chef |
Baker Pastry Chef Pastry Cook Pastry Apprentice Salads/Desserts Baker/Cake Decorator Master Cook (Pastry) Pastry Cook III Decorator |
Head Cook/Coordinator Food & Beverage Director Head Decorator Catering Assistant Assistant General Manager Culinary Instructor |
Pastry Cook |
Sample NECI Student Employment Placements – 2010/11 School Year
| AOS Culinary Arts | BA Culinary Arts | AOS Baking and Pastry Arts | BA Hospitality and Restaurant Management |
| Dinner Cook Purchaser Chef de Cuisine Lead Line Cook Sous Chef Cook Midway Café Manager Culinary Education Assistant & Chef Instructor Excecutive Chef/Owner Line Cook Saucier Cold Station Cook Prep Cook Rounds Cook Banquet Cook Platform Cook Farm Worker |
Cook – Line & Banquets Line Cook Junior Sous Chef Cook Saute Pantry Cook Assistant General Manager Executive Chef Chef/Owner Baker/Deli Cook/Fish Monger/Sushi Chef |
Day Baker Pastry Chef Baker Assistant Baking & Pastry Chef Owner Pastry Cook |
Chef Tournat Baker Restaurant Manager Apprentice Bartender Life Skills Bread Baking Program Instructor Saute Chef/Sous Chef Senior Manager/Culinary Support |
| Certificate in Professional Cooking | Certificate in Professional Baking | Certificate in Professional Pastry |
| Chef Prep Chef Prep Cook Line Cook |
Assistant Baker | Bread Baker Pastry Chef Pastry Cook |
Occupational Information Network (O*NET) Information
| NECI Program | CIP Code | O*NET Crosswalks |
| AOS Culinary Arts | 12.0503 | Culinary Arts/Chef Training 35-1011.00 Chefs and Head Cooks 35-1012.00 First Line Supervisors/Managers of Food Preparation and Serving Workers 35-2013.00 Cooks, Private, Household 35-2014.00 Cooks, Restaurant 35-2019.00 Cooks, All Other onetonline.org/crosswalk/CIP?s=12.0503 |
| BA Culinary Arts | 12.0503 | Culinary Arts/Chef Training 35-1011.00 Chefs and Head Cooks 35-1012.00 First Line Supervisors/Managers of Food Preparation and Serving Workers 35-2013.00 Cooks, Private, Household 35-2014.00 Cooks, Restaurant 35-2019.00 Cooks, All Other http://onetonline.org/crosswalk/CIP?s=12.0503 |
| AOS Baking & Pastry Arts | 12.0501 | Baking and Pastry Arts/Baker/Pastry Chef 35-1011.00 Chefs and Head Cooks 51-3011.00 Bakers http://onetonline.org/crosswalk/CIP?s=12.0501 |
| BA Hospitality & Restaurant Management | 52.0905 | Restaurant/Food Services Management 11-9051.00 Food Service Managers 11-9081.00 Lodging Managers http://onetonline.org/crosswalk/CIP?s=52.0905 |
| Certificate in Professional Cooking | 12.0505 | Food Preparation/Professional Cooking/Kitchen Assistant 35-2012.00 Cooks, Institution and Cafeteriav 35-2013.00 Cooks, Private Householdv 35-2019.00 Cooks, All Other http://onetonline.org/crosswalk/CIP?s=12.0505 |
| Certificate in Professional Baking | 12.0501 | Baking and Pastry Arts/Baker/Pastry Chef 35-1011.00 Chefs and Head Cooks 51-3011.00 Bakers http://onetonline.org/crosswalk/CIP?s=12.0501 |
| Certificate in Professional Pastry | 12.0501 | Baking and Pastry Arts/Baker/Pastry Chef 35-1011.00 Chefs and Head Cooks 51-3011.00 Bakers http://onetonline.org/crosswalk/CIP?s=12.0501 |
