| Course duration: |
6 weeks of online instruction. |
| Instructor: |
Chef Peg Checchi, BA 1989, AOS, New England Culinary Institute 1992. |
| Residency: |
None |
Dedicated hours
required: |
Approximately 4 - 5 hours per week (including course time and readings) |
| Enrollment: |
Maximum of 20 students per session |
| Cost: |
Course fee includes online tuition. Students must supply own textbook. |
| Textbook: |
The Virtual Student by Rena M. Palloff and Keith Pratt and Enhancing Professional Practice - A Framework for Teaching by Charlotte Danielson. |
Credit/CEU: |
5 CEUs
Certificate of completion offered for professional development documentation purposes. |
Start dates: |
To be announced. Please contact Chef Peg Checchi for further details. pegchecchi@neci.edu |
| Residency dates: |
No Residency Requirement |
| Apply Now. |
