The teacher population of 23 teachers has stayed relatively flat over five years.
||New England Culinary Institute
||Community College Avg.
||Four or more years
||At least 2 but less than 4 years
|Number of Programs Offered
Finances and Admission
The in-state tuition of - is less than the state average of $5,660. The in-state tuition has stayed relatively flat over four years.
The out-state tuition of - is less than the state average of $10,250. The out-state tuition has stayed relatively flat over four years.
|Total Dormitory Capacity
|% Students Receiving Some Financial Aid
Source: 2005 (latest year available) IPEDS
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.