New England Culinary Institute was chosen from a variety of high caliber culinary schools in the United States. According to Dr. Haldane Davies, Associate Vice President of HLSCC, "Among the many schools we considered in our selection process, NECI's educational content, approach, and practices clearly made them the most strategic choice."
Dr. Charles Wheatley, President of H. Lavity Stoutt Community College added, "New England Culinary Institute has been recognized as one of the leading schools in the hospitality and culinary arts field in the United States, attracting students from all fifty states and some thirty-five foreign countries. Their educational design emphasizes very small classes in real food service atmospheres, which is appealing to us." Plans exist to build a hotel and conference center for program use by 2005, and a large sports complex for student use that also will host events for the entire region. H. Lavity Stoutt Community College is providing the campus, financial resources and support services for the culinary program. Arrangements are being made for student training in an a la carte restaurant, a popular price restaurant, banquet facilities, a bake shop, and cafeteria.
Francis Voigt, founder of New England Culinary Institute commented, "We have always been committed to creating ways in which students from other parts of the world can benefit from our singular approach to training. The partnership with H. Lavity Stoutt Community College offers a unique answer for people in the Caribbean who want the best of both successful educational institutions."
The H. Lavity Stoutt Community College was established in 1990 as the British Virgin Island Community College. It was later renamed in honor of the founding chairman of the College's Board of Governors, the late Chief Minister, Hon. H. Lavity Stoutt. The school has enjoyed steady growth in the decade since its inception, growing from just over 100 students in its first year to close to a thousand students currently enrolled.
New England Culinary Institute was founded in 1980 in Vermont with a unique educational model featuring "learn-by-doing" training in real life situations. The Institute, which has already expanded to two Vermont campuses in Montpelier and Essex (near Burlington), produces highly qualified chefs, managers, culinary professionals and industry leaders. Recognized internationally for its innovative, immersion style of education, the Institute is known for facilitating low student-to-teacher ratio and providing a personal and focused educational model. New England Culinary Institute offers an Associate of Science Degree in Culinary Arts, an Associate of Science Degree in Food and Beverage Management, a Bachelor of Science Degree in Food and Beverage Management, a Certificate Program in Basic Cooking, and a host of non-professional cooking programs. www.necibvi.com
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