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.
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