| Course duration: |
11 weeks of online instruction with a one week on campus residency. |
| Instructor: |
Margaret (Peg) Checchi, BA 1989, AOS Culinary 1991, Chef Instructor, New England Culinary Institute. |
| Residency: |
Five days at one of the NECI campuses conducted by a NECI Chef Intructor, the residency provides students with an opportunity for hands-on application of the theories learned online. |
Dedicated hours
required: |
Approximately 3 hours per week (including course time and readings), plus 5-day (40 hour) residency. |
| Enrollment: |
Maximum of 10 students per session |
| Cost: |
$1197 course fee includes online and residency instruction, as well as all residency supplies. Students must supply own textbook, uniforms and kitchen shoes. Housing for the residency is not included. |
| Textbook: |
On Cooking, Sarah R. Labensky and Allan M. Hause, 4th edition
ISBN: 0-13-061865-9 |
Credit/CEU: |
3 Credits/5 CEUs
Certificate of completion offered for professional development documentation purposes. |
Start dates: |
To be announced. Please contact Chef Peg Checchi for details. pegchecchi@neci.edu |
| Note: Residency dates are subject to change. |
| Apply Now. |
