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 |
