Natural Gourmet Institute for Health & Culinary Arts Military Allowance Grant

A $5,000 military allowance is provided as a tuition credit to a maximum of 10 Chef’s Training Program applicants per year who have served in the United States Armed Services funded by Natural Gourmet Institute for Health & Culinary Arts. Applicants wishing to pursue this grant must apply to Natural Gourmet Institute for Health & Culinary Arts and be eligible for enrollment in the Chef’s Training Program starting January 1, 2017 through December 31, 2017. Candidates will be notified of award via program acceptance packet.

To be considered for this grant, candidates must:
– Meet all enrollment criteria for admission into the Chef’s Training Program
– Provide proof of military service; applicants for this award do not need to be eligible for the Post 9/11 GI Bill

Grant Eligibility Review Personnel
Melody Miller, Chief Operating Officer, Natural Gourmet Institute for Health and Culinary Arts
Sydney Schwarz, Director of Admissions and Advancement, Natural Gourmet Institute for Health and Culinary Arts

Disbursement and Continued Eligibility Requirements
The amount of this tuition-credit will be deducted from the recipient’s total program tuition. To continue to qualify for this award, students must remain in good standing. If a student does not remain in good standing the grant award will be credited to the organization funding the grant. If a student was unable to accept the award, the noted review committee will select an alternate candidate meeting all noted edibility requirements from the applicant pool.

To maintain continuing eligibility students are required to maintain satisfactory academic progress. This consists of two components: Qualitative (grades) and Pace (attendance). If a student has not achieved the below progress by the program midpoint, he or she will face Academic Probation.

– A CGPA of at least 70%.
– Completed at least 85% of the first half of the program’s classroom hours.

This grant is not transferable to other students, programs, or institutions.