Q: What is Online Education?
A: Online Education is an opportunity to learn without the constraints of a classroom, in your own time, using a web based platform such as Blackboard, Angel, or in this case, Moodle.
Q: How do I enroll in an online program?
A: You can use the online course we have set up to see each of the steps to apply for admission. Our staff on campus will help you if you have any trouble! Connect with them at [email protected]
Q: What special equipment does a student need to own to be successful?
A: None, the only requirement is an internet connection. Tablets and phones are good for quick check-ins and an on-the-go post, but written assignments are more easily done on a machine with a full keyboard.
Q: Am I required to take all of the courses in sequence?
A: No. You are able to take a break at any time. The only challenge is that you will have to wait until that course is offered again to complete it.
Q: What special training does a student need to be successful in the online course?
A: None. We provide plenty of tutorials and online orientation materials to help you succeed. There are many strategies for success outlined for you as you begin your course/program.
Q: What are the challenges associated with this style of learning?
Q: Are there resources to help me with these challenges?
A: Yes. Both your instructor and the department chair, Peg Checchi, are invested in helping you SUCCEED. If you foresee challenges to your educational success, connect with them before a problem becomes too great.
I watch these students grow and gain experience and confidence in their ability to turn their visions into reality. I tell them that baking is a mindset and a set of skills. The most important qualities for any good baker are curiosity and accuracy. You can’t be afraid to try new things. And you have to follow through with accuracy and precision. It can’t hurt if you really like desserts!"
We have a real opportunity at NECI to create generations of chefs who believe in the importance of using ingredients that are sustainably raised, harvested, and distributed. This means fostering respect for ingredients and teaching skills that minimize waste. At NECI, sustainable practices are woven into our curriculum. Being in Vermont puts us on the front lines of exciting changes in the way we think about food."
It’s the perfect school for me—small town, small classes. I love Montpelier and I really thrive in a close community. I need the encouragement that comes from having close relationships with your teachers. The small classes also make it easier for me to ask questions without feeling like an idiot!
NECI offers the most rigorous, standards-based programs available in culinary education. Everyone in the industry understands this. We know our students by name and we expect nothing but the best from each of them. That’s why, after NECI, our students get jobs around the world in commercial and private kitchens, in corporate dining, in hotels. NECI graduates are everywhere."
I’ve worked in the food industry for thirteen years, but realized that a degree would give me better job security. I looked at Johnson and Wales, but felt that I would get a better education at NECI. At NECI, I can takes courses, for example, in Farm to Table and Sustainability that I would not receive at a larger school. I felt that that I would make better connections here. The people who work here knew my name before I even interviewed!"
NECI was the best decision I ever made, both because of the professional network it opened up for me and the skills I learned. Some of these were simple skills—others, like how to have a professional attitude and how to focus on ingredients and treat food respectfully are much larger. Some people go to culinary school to become star chefs—it takes different qualities to run a restaurant like A Single Pebble. You have to know how to create schedules that work and how to work with people. You have to have the spirit of a craftsman—to tell the story of the food you serve. It takes professionalism but also a certain passion and craziness.”
Food connects to everything in our lives. If you have a good culinary background, you will have tremendous opportunity in the food industry. I chose NECI because of the intense education, which I knew would prepare me for any path I chose.”
I wanted to be a chef. NECI gave me the training I needed, and opened a wide variety of possibilities—after NECI, you can go out and get any job in the industry you want. One of the great benefits of a NECI education was the hands-on approach to everything. You don’t just watch it, you do it! After all, it’s not easy to learn about meat fabrication in a lecture!”