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NEW ENGLAND CULINARY INSTITUTE

  • 56 College Street
  • Montpelier, VT 05602
  • OPEID College Code: 02254000
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  • General Phone: (802) 223-6324
  • Chief Executive Officer: Francis Voigt
  • Type: Private For-Profit, 4-Year or Above
  • Calendar System: Differs by Program
  • Highest Degree: Bachelor's
  • Local Area: Remote Town
  • Student Enrollment: 633
  • Write First Review!
  • *Not all of the programs above may be offered
New England Culinary Institute - Details
General
Admission
Financial Aid
Tuition and Fees
Degrees Offered
Enrolled Students
Faculty and Wages
Graduation Rates
Campus Security
    Student Services
  • Remedial Services Offered
  • Academic or Career Counseling Services Offered
  • Employment Services Offered
  • Placement Services For Graduates Offered
    Special Learning Opportunities
  • Distance Learning Opportunities
    Mission Statement
  • To be a recognized leader in delivering hands-on standards based education for the food and beverage industry.
Accreditation
  • Accrediting Commission of Career Schools and Colleges
    Facilities and Programs Offered
  • Library Available
    College Carnegie Classifications
  • Basic Classification
    • Special Focus Institutions--Other Special-Focus Institutions
  • Enrollment Classification
    • Exclusively Undergraduate Four-Year
 
 
 
New England Culinary Institute Campus Map
 
    Admission Fees
  • Undergraduate Application Fee: $50.00
 
    College Credits Accepted
  • Dual Credit
  • Life Experience Credit
  • AP Credit
    Applicant Considerations
  • Open Admission Policy
    • Accepts Any Student Who Applies
 
Note:
The following figures listed below are for informational purposes only and do not represent current or future financial aid details. Financial aid is available for those who qualify.
 
Financial Aid Breakdown 2008-09
 LoanFederal GrantState/Local GrantInstitutional Grant
(%) of Students Receiving58%28%12%43%
Avg Amount Receiving$9,229$2,486$3,618$4,164
 
Federal Loan Default Rates
 200820072006
Default Rate (%)7.6%9.7%3.1%
Number in Default20239
Number in Repayment261237286
Source: IPEDS Survey 2008-2009
Student Expenses for the Largest Program Offered
Culinary Arts
2009-102008-092007-08
Tuition, Fees and Other Expenses
Tuition and Fees$25,588$24,788$24,788
Books and Supplies$1,300$1,243$1,014
 
Housing Expenses
On Campus
Room and Board$6,776$8,776$6,828
Other Expenses$8,070$10,700$11,130
Off Campus
Room and Board$6,776$11,778$11,778
Other Expenses$8,070$5,750$5,750
Off Campus with Family
Other Expenses$8,070$5,750$5,750
 
Total Expenses
On Campus$41,734$45,507$43,760
Off Campus$41,734$43,559$43,330
Off Campus with Family$34,958$31,781$31,552
 
Largest Programs Offered
 Tuition, Fees, ExpensesProgram LengthAverage Completion
Culinary Arts$26,88886 Credit Hours24 Months
Baking and Pastry$52,29481 Credit Hours 24 Months
Food Preparation and Professional Cooking$80,631138 Credit Hours 39 Months
Food Services Management$28,26168 Credit Hours 15 Months
Baking and Pastry$6,736945 Contact Hours 8 Months
Baking and Pastry$6,736935 Contact Hours 8 Months
Source: IPEDS Survey 2008-2009
Awarded Student Degrees and Programs
Note:
The following list is not a comprehensive or current list of degrees or programs offered, please contact this school directly to learn more about what is currently being offered.
 CertificateAssociateBachelor
Business and Marketing Studies
Hospitality Administration and Management, Other Degree--22
 
Personal and Culinary Services
Baking and Pastry Degree127-
Culinary Arts Degree-63-
Food Preparation and Professional Cooking Degree--16
 
 
    Overall Student Enrollment
  • Total Student Enrollment: 633
    • Undergraduate: 633
    Student Gender
  • Total Student Gender
    • Male: 346 Female: 287
  • Undergraduate Gender
    • Male: 346 Female: 287
    Student Attendance
  • Total Student Attendance
    • Full-Time: 633 Part-Time: 0
  • Undergraduate Attendance
    • Full-Time: 633 Part-Time: 0
Student Race Breakdown
 NumberPercent
Non-Resident Alien10.2%
American Indian--
Black--
Asian--
Hispanic--
White--
Unknown14623%
 
Student Age Breakdown
 NumberPercent
Age Under 1820.3%
Ages 18-1913922%
Ages 20-2117427%
Ages 22-249615%
Ages 25-2910517%
Ages 30-34335%
Ages 35-39335%
Ages 40-49345%
Ages 50-65152%
Age Unknown20.3%
Employee Type Breakdown
 TotalFull-TimePart-Time
Total Employees21114764
Faculty Status513516
Tenured Faculty2424-
Instruction, Research and/or Public Service483513
Primarily Instruction483513
Executive, Administrative and/or Managerial26242
Other Professionals34331
Technical and/or Paraprofessional1035548
Clerical And Secretarial862
Service and/or Maintenance954946
 
Faculty Full-Time Average Salary Breakdown
 TotalMaleFemale
11/12 Month Contract
All Faculty$52,736 (35)$54,308 (24)$49,306 (11)
Professor$53,052 (34)$54,843 (23)$49,306 (11)
Instructor$42,000 (1)$42,000 (1)- (-)
 
Equated 9 Month Contract
All Faculty$43,148 (35)$44,435 (24)$40,343 (11)
Professor$43,407 (34)$44,872 (23)$40,343 (11)
Instructor$34,364 (1)$34,364 (1)- (-)
    Retention Rates
  • Full-Time Entering Students Retained: 100%
Graduation Rates
 (%) of Entering Class
Overall
All Students57%
 
By Gender
Male48%
Female74%
 
By Race
Non-Resident Alien100%
American Indian100%
Black17%
Asian50%
Hispanic-
White57%
Unknown100%
Crime Statistics
 2007-082006-07
Arrests
Residence Hall
Liquor Related1-
On Campus
Drug Related12
Liquor Related1-
 
Criminal Offenses
Residence Hall
Burglary-1
On Campus
Forcible Rape-1
Burglary12
Vehicle Theft-1
New England Culinary Institute Reviews

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Source: IPEDS Survey 2008-2009

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