New England Culinary Institute Program Review
The New England Culinary Institute wants to aid in the process of creating a group of highly competent and successful Master Chefs. The school tries to build its programs around innovative new thinking as well as working to meet the needs of the current hospitality market.
The Institute was founded in 1980 under the direction of Fran Voigt and John Dranow. Since the school’s humble beginnings, it has grown to include two campuses, a staff of 84 and to serve hundreds of full time students. Currently, students can attend classes in Vermont at either the Montpelier or Essex Junction campuses or with the school’s newly added online distance learning program.
Students at the New England Culinary Institute will get to enjoy working hands-on with food preparation and hospitality training. Students will get to experiment with food combinations, styles and textures while working under the close supervision of a Master Chef who can give them advice and insight into their studies. Many students will get a chance to have some real-life experience in the field working at one of the several restaurants owned by the school. Many graduates of the institute’s programs have gone on to work in high profile positions as chefs.
Not all of the Culinary Institute’s courses are offered online, but students can still enjoy learning from the experts at the Institute through the courses that are. Some courses are taught purely in the online classroom while others blend online instruction with in-person lab work. Courses do offer much more flexibility so that students who have other commitments can more easily fit them into their schedules. Currently, the school offers online courses in hospitality topics like Cooking Theory and Food Science, Sanitation, and Effective Teaching in the Online Environment.