12-15-2008, 05:43 PM
Mostly an FYI post for anyone who might come here in the future:
My husband is in the bachelor program (distance) at New England Culinary. This is a NA school that requires you to have an associate degree in culinary/hospitality/related degree as an entrance requirement- this is accepted as a "block" in other-words, they do not evaluate each credit.
The state requires 8 gen ed classes (may be part of your previous associate degree). We just got news today that they are accepting his CLEP Intro Sociology and CLEP Analyzing and Interpreting Literature to fill this requirement.
As far as we can figure, this allowance means that they do not distinguish or require upper/lower level coursework meet that requirement.
Also, my husband had 15 previous credits that were not part of a degree: business math, marketing, English comp 1, kitchen op, hosp. management. None of these were accepted. (His English comp was a "C" grade so didn't transfer, but English CLEP would have been fine)
Hope someone finds that useful.
*Note* if you are a culinary student from a private culinary school, NECI is one of only 2 places where you can walk in and start as a junior- and of those 2, NECI is the only one available fully by distance.
If you are a culinary/hospitality student who attended a program run through a community college, you currently have a regionally accredited degree- the degree from NECI would be nationally accredited. In some ways, this can be considered a step down- however, if you take your degree into one of the big 3, you can go the regionally accredited route...but you'll be starting over back around your first year (depends on your electives, grades, etc) so it'll be a longer process.
Pros and cons for both.
My husband is in the bachelor program (distance) at New England Culinary. This is a NA school that requires you to have an associate degree in culinary/hospitality/related degree as an entrance requirement- this is accepted as a "block" in other-words, they do not evaluate each credit.
The state requires 8 gen ed classes (may be part of your previous associate degree). We just got news today that they are accepting his CLEP Intro Sociology and CLEP Analyzing and Interpreting Literature to fill this requirement.
As far as we can figure, this allowance means that they do not distinguish or require upper/lower level coursework meet that requirement.
Also, my husband had 15 previous credits that were not part of a degree: business math, marketing, English comp 1, kitchen op, hosp. management. None of these were accepted. (His English comp was a "C" grade so didn't transfer, but English CLEP would have been fine)
Hope someone finds that useful.
*Note* if you are a culinary student from a private culinary school, NECI is one of only 2 places where you can walk in and start as a junior- and of those 2, NECI is the only one available fully by distance.
If you are a culinary/hospitality student who attended a program run through a community college, you currently have a regionally accredited degree- the degree from NECI would be nationally accredited. In some ways, this can be considered a step down- however, if you take your degree into one of the big 3, you can go the regionally accredited route...but you'll be starting over back around your first year (depends on your electives, grades, etc) so it'll be a longer process.
Pros and cons for both.