New England Culinary Institute

Tel: (802)223-6324
464 students
Private for-profit
New England Culinary Institute (NECI) is one of the leading culinary schools in the United States. When we opened New England Culinary Institute (NECI) in 1980, we wanted to create a learning environment where students were asked to perform at the highest level possible from the very first day of school. Our culinary classrooms are not practice kitchens, but high-profit level restaurants, bakeries and retail outlets. This model did not exist when we began; we invented it. But what also sets us apart is NECI’s size. We are small by design. We have to be. In our minds, great hands-on learning does not take place in a lecture hall or demo kitchen for thirty students. And then there is the location of the school. Vermont is at the forefront of a farm to table revolution. Farmers, artisan cheese makers ,brewers, wine makers, composters, organic seed producers, managers of CSA’s, distributors, members of the Vermont Fresh Network and the Vermont Chapter of the Slow Food Movement, the chef members of the Vermont Chapter of the American Culinary Federation, the staff at the Vermont Agency of Agriculture—these folks and many others are part of a growing community of food activists changing the way food is produced, distributed and consumed in the state and beyond. Together they provide a unique learning environment for NECI students who, through field trips and work opportunities arranged by the school, experience firsthand the exciting changes taking place, and learn skills not easily attained anywhere else.
School Highlights:
New England Culinary Institute serves 464 students (78.88% of students are full-time).
The college's student:teacher ratio of 20:1 is higher than the community college average of 19:1.
Minority enrollment is 100% of the student body (majority American and Asian), which is less than the state average of 22%.
New England Culinary Institute is one of 2 community colleges within Washington County, VT.
The nearest community college is Vermont College of Fine Arts (0.10 miles away).

School Overview

The teacher population of 23 teachers has stayed relatively flat over five years.
College New England Culinary Institute Community College Avg.
Institution Level Four or more years At least 2 but less than 4 years
Institution Control Private for-profit Public
Total Faculty 23 staff 61 staff
Number of Programs Offered 8 7

Student Body

The student population of 464 teachers has grown by 472% over five years.
The student:teacher ratio of 20:1 has stayed the same over five years.
The school's diversity score of 0.38 is less than the state average of 0.53. The school's diversity has declined by 25% over five years.
Total Enrollment 464 students 1,296 students
New England Culinary Institute Total Enrollment (2009-2013)
Student:Teacher Ratio 20:1 21:1
# Full-Time Students 366 students
810 students
New England Culinary Institute Full-Time Students (2009-2013)
# Part-Time Students 98 students 1,036 students
New England Culinary Institute Enrollment Breakdown  Community College Average Enrollment Breakdown
Diversity ScoreThe chance that two students selected at random would be members of a different ethnic group. Scored from 0 to 1, a diversity score closer to 1 indicates a more diverse student body. 0.38 0.53
New England Culinary Institute Diversity Score (2009-2013)

Finances and Admission

The in-state tuition of - is less than the state average of $5,650. The in-state tuition has stayed relatively flat over four years.
The out-state tuition of - is less than the state average of $10,201. The out-state tuition has stayed relatively flat over four years.
Total Dormitory Capacity 172 252
% Students Receiving Some Financial Aid 96%
New England Culinary Institute % Students Receiving Some Financial Aid (2009-2013)
Source: 2005 (latest year available) IPEDS

School Notes:

  • New England Culinary Institute has been an innovator and a leader in the field of culinary education for over 30 years. As you get to know us, you will discover some of the distinctive features that have defined NECI since it was founded in 1980. Most fundamental to our educational philosophy is our focus on the student. NECI’s primary mission is to provide every student with meaningful opportunities to attain the skills and knowledge necessary for success and advancement within the hospitality industry. To ensure this success, NECI has small classes that are designed to make certain that each student receives the kind of instruction and personal attention he or she needs in order to develop a competitive edge within the fast-paced and ever-changing industry. In addition to the advantages of small class size, our classes are taught by instructors who are highly skilled professionals as well as effective teachers. NECI seeks out talented chefs and restaurateurs with an interest and an aptitude for teaching. Our chef instructors constantly receive feedback about their teaching skills, based in part on student evaluations. NECI students also track their own development, skill acquisition and growth through a unique, non-punitive self-evaluation system. In addition to helping students master industry-specific skills and knowledge, teachers measure student performance in a wide range of areas specific to each program. In all programs, instructors measure time management, teamwork, organizational skills, professionalism and use of the senses. Unlike other culinary schools, NECI will never have large programs. Our administrators and faculty recognize that the learning process is different for each student. Not only must classes be small, but overall programs must be formulated in order to allow the staff and administrators to know each student individually. Frequent testimonials from our graduates and their employers continually renew our belief in the value and advantages of this kind of education. One final comment about NECI: everyone at the school — students, faculty, staff, and administrators — is proud of the ideals that are inherent in the school’s philosophy. We know that the ongoing challenge is to constantly renew everyone’s understanding of our educational philosophy while at the same time, adapt to the ever-changing conditions in the dynamic industry of which we are a part.

Nearby Schools:

  • College Location Mi. Students
  • Vermont College of Fine Arts
    Private not-for-profit
    355 students | 0.10 Mi36 College St
    Montpelier, VT 5602
  • 6,194 students | 1.70 Mi1 Abenaki Way
    Winooski, VT 05404
  • 1,543 students | 22.10 Mi1 Main Street
    Randolph Center, VT 05061
  • Sterling College
    Private not-for-profit
    113 students | 28.80 Mi16 Sterling Drive
    Craftsbury Common, VT 05827
  • 2,024 students | 51.20 Mi136 Clinton Point Dr
    Plattsburgh, NY 12901
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Did You Know?
For Vermont public community colleges, the average tuition is approximately $8,738 per year for in-state students and $16,466 for out-of-state students. For private community colleges, the average yearly tuition is approximately $39,552 per year. Read more about average community college tuition costs across the country.
Vermont community colleges have a diversity scoreThe chance that two students selected at random would be members of a different ethnic group. Scored from 0 to 1, a diversity score closer to 1 indicates a more diverse student body. of 0.37, which is lower than the national average of 0.52. The most diverse community college in Vermont is . Read more about community college diversity statistics in the USA.