Bachelors Degree in Hospitality & Restaurant Management
The purpose of the Specialization in Wine & Beverage Studies is to prepare our students for careers in the hospitality industry as Food & Beverage Managers, owner/operators in establishments with on-premise alcohol licenses, as sommeliers or as Executive Chefs, or for careers in the fast-growing alcoholic beverage industry, as winery marketing representives, importers, wholesale Sales Managers or at retail outlets. In any of these positions, a professional will need a thorough understanding of viticulture and wine-making; a well-developed ability to assess fine beverages, an appreciation of the varietal, cultural, historic and societal influences on the wines of different countries, a solid skill at matching beverages to a wide range of cuisines, and comprehensive knowledge of marketing and distribution within the alcoholic beverage industry.
Bachelors Degree in Culinary Arts
The purpose of our Specialization in Wine & Beverage Studies is to prepare our students for careers as owner/operators in establishments with on-premise alcohol licenses, as Executive Chefs, as personal chefs in a corporate setting or as Food & Beverage Managers. In any of these positions, a hospitality professional will need a thorough understanding of viticulture and wine-making, as well as distillation and brewing processes, a well-developed ability to assess fine beverages, a solid skill at effectively matching various beverages to a wide range of cuisines, and an appreciation of the many cultural and societal influences on the styles of wine from different countries.
Dellie Rex
Dellie Rex has been in the wine business for over 25 years. She is a member of the Society of Wine Educators and of La Commanderie de Bordeaux, an honorary society for wine connoisseurs. She serves on the Board of the Elizabeth Bishop Wine Resource Center in Boston. In 1999, Boston Magazine listed Dellie Rex as One of the Most Intriguing Women in New England, dubbing her “the wine expert’s wine expert.” In the summer of 2005, she joined the New England Culinary Institute as a wine instructor in the Hotel and Restaurant Management Program, the Culinary Arts Program, and the Baking & Pastry Arts Program.
There are a lot of different culinary schools out there. I know. I visited most of them. None of the others offer the kind of personal attention that NECI does.”