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New England Culinary Institute: Accreditation, Admissions and Tuition Expenses

Contact Information

Address: 56 College St, Montpelier, VT
Phone Number: (802) 223-6324

Tuition, Fees, and Estimated Student Expenses

Largest Program Program Length Average Completion
Culinary Arts/Chef Training 86 credit hours 24 months
Detailed Expenses 2006-2007 2007-2008 2008-2009 2009-2010 % change 2008-2009 to 2009-2010
Tuition and fees $23,835 $24,788 $24,788 $25,588 3.2%
Books and supplies $1,350 $1,014 $1,243 $1,300 4.6%
Living arrangement          
On Campus          
Room and board $6,565 $6,828 $8,776 $6,776 -22.8%
Other $10,700 $11,130 $10,700 $8,070 -24.6%
Off Campus          
Room and board $11,515 $11,778 $11,778 $6,776 -42.5%
Other $5,750 $5,750 $5,750 $8,070 40.3%
Off Campus with Family          
Other $5,750 $5,750 $5,750 $8,070 40.3%
Total Expenses 2006-2007 2007-2008 2008-2009 2009-2010 % change 2008-2009 to 2009-2010
On Campus $42,450 $43,760 $45,507 $41,734 -8.3%
Off Campus $42,450 $43,330 $43,559 $41,734 -4.2%
Off Campus with Family $30,935 $31,552 $31,781 $34,958 10.0%
Next largest programs 2009-2010
Program Program Length Average Completion Tuition and fees Books and supplies
Baking and Pastry Arts/Baker/Pastry Chef 81 credit hours 24 months $50,551 $1,743
Food Preparation/Professional Cooking/Kitchen Assistant 138 credit hours 39 months $77,837 $2,794
Restaurant/Food Services Management 68 credit hours 15 months $27,036 $1,225
Baking and Pastry Arts/Baker/Pastry Chef 945 contact hours 8 months $5,636 $1,100
Baking and Pastry Arts/Baker/Pastry Chef 935 contact hours 8 months $5,636 $1,100

Map & Directions

 

Admissions

Undergraduate application fee (2009-2010): $50
  • Admission is open to all students. Please contact the institution for detail.

 

Accreditation

Institutional Accreditation
Agency Periods of Accreditation Status
Accrediting Commission of Career Schools and Colleges of Technology 1/1/1984 -   Accredited