{"id":14869,"date":"2014-05-20T07:51:11","date_gmt":"2014-05-20T07:51:11","guid":{"rendered":"http:\/\/demo.qodeinteractive.com\/bridge83\/?page_id=14869"},"modified":"2026-04-23T13:03:09","modified_gmt":"2026-04-23T18:03:09","slug":"home","status":"publish","type":"page","link":"https:\/\/online.escoffier.edu\/","title":{"rendered":"Home"},"content":{"rendered":"

[vc_row css_animation=”element_from_fade” row_type=”row” use_row_as_full_screen_section=”no” type=”grid” angled_section=”no” text_align=”left” background_image_as_pattern=”without_pattern” background_color=”#eeeeee” padding_top=”35″ padding_bottom=”35″ el_class=”testimonial”][vc_column width=”1\/6″][vc_single_image image=”15427″ img_size=”full” alignment=”center” style=”vc_box_circle_2″ qode_css_animation=”element_from_fade” qode_hover_animation=”zoom_in”][\/vc_column][vc_column width=”5\/6″][vc_column_text]“I looked at many campuses and programs when I decided to pursue my education, and it was the only platform that worked with my desire, my need to stay in the kitchen. It\u2019s just like any brick and mortar campus, you will get out of it what you put into it. It has made me a better cook, a better baker, a better leader, a better businessman, and most importantly, a better teacher to my staff.”*<\/em>[\/vc_column_text][vc_separator type=”small” position=”left” color=”#c59128″ thickness=”3″ width=”60″][vc_column_text]<\/p>\n

Lance McWhorter, Online Culinary Arts Student<\/h5>\n

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meet escoffier chef-in-residence<\/h2>\n

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Kristen Kish<\/strong> is the host of Top Chef and Escoffier\u2019s new Chef-in-Residence. Chef Kish will help inspire Escoffier students through a special lecture class, exclusive content, and other engagement activities. About Kristen Kish<\/a><\/p>\n

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Did you Know?<\/h2>\n

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Auguste Escoffier was known as the King of Chefs and the Chef of Kings!<\/h3>\n

His contributions to the culinary world include, but are not limited to: creating the concept of \u00e0 la carte menus, designing the five mother sauces, promoting farm-to-table cuisine, and instituting sanitation standards. His influence on cuisine is felt in kitchens across the world nearly a century later!<\/p>\n

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#1 IN THE WORLD<\/h3>\n

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Ranked the best culinary school in the world in 2025 by Cozymeal<\/a><\/span><\/p>\n

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BEST COLLEGES FOR CULINARY ARTS<\/h3>\n

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Ranked one of the Best Colleges for Culinary Arts in America in 2026 by Niche.com<\/a><\/span><\/p>\n

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LARGEST IN THE USA<\/h3>\n

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Escoffier is the\u00a0largest culinary school brand in the United States<\/u><\/a>*<\/p>\n

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BEST ONLINE SCHOOLS 2025<\/h3>\n

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Newsweek 5-star Award:\u00a0America\u2019s Top Online Learning Schools 2025<\/u><\/a><\/p>\n

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*Based on comparable student population data for Austin and Boulder as currently reported in\u00a0Integrated Postsecondary Education Data System (IPEDS).<\/em><\/p>\n

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Auguste Escoffier School of Culinary Arts Graduation*<\/h5>\n

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Your Goals, Your Passion, Your Future<\/h2>\n

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Our Mission<\/h3>\n

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To cultivate passion and lifetime careers in culinary, hospitality and health by offering affordable, accessible and socially minded education and opportunities to learn.<\/p>\n

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 <\/p>\n

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Accreditations &\u00a0Associations<\/h2>\n

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We are the only U.S. accredited institution offering 100% online degrees with culinary classes and hands-on industry externships!1<\/sup><\/p>\n

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U.S. Department of Education Recognized Agency<\/h5>\n

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Colorado Department of Higher Education<\/h5>\n

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National Council for State Authorization Reciprocity Agreements<\/h5>\n

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2026-2027 Military Friendly\u00ae School<\/h5>\n

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2026-2027 Military Friendly\u00ae Spouse School<\/h5>\n

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Our online programs are available through the Boulder campus. Auguste Escoffier School of Culinary Arts in Boulder, Colorado is nationally accredited by the Accrediting Council for Continuing Education and Training (ACCET).<\/p>\n

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It is also approved and regulated by the Colorado Department of Higher Education (CDHE), Division of Private Occupational Schools. Auguste Escoffier School of Culinary Arts (Boulder, CO) has been approved by CDHE to participate in the National Council for State Authorization Reciprocity Agreements (NC-SARA).<\/p>\n

[\/vc_column_text][\/vc_column_inner][\/vc_row_inner][\/vc_column][\/vc_row][vc_row css_animation=”element_from_fade” row_type=”row” use_row_as_full_screen_section=”no” type=”grid” angled_section=”no” text_align=”left” background_image_as_pattern=”without_pattern” background_color=”#eeeeee” padding_top=”35″ padding_bottom=”35″ el_class=”testimonial”][vc_column width=”1\/6″][vc_single_image image=”15426″ img_size=”full” alignment=”center” style=”vc_box_circle_2″ qode_css_animation=”element_from_fade” qode_hover_animation=”zoom_in”][\/vc_column][vc_column width=”5\/6″][vc_column_text]\u201cAs an active duty soldier, online school is a big way to stay consistent with education. There is a big need for culinary arts training in my career, but there is not a lot of time to accomplish this. It\u2019s doable, I\u2019m doing it right now!\u201d*<\/em>[\/vc_column_text][vc_separator type=”small” position=”left” color=”#c59128″ thickness=”3″ width=”60″][vc_column_text]<\/p>\n

Michael Allen, Online Culinary Arts Graduate<\/h5>\n

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Curriculum<\/h2>\n

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Culinary Foundations I<\/h3>\n

This course begins with food safety and sanitation in the professional kitchen, including proper hygiene, food handling, food storage, cleaning, pest control, in a food service operation. Students become acquainted with tools, utensils, and equipment in professional food service and discuss kitchen layout. Fundamental knife skills, cutting techniques, and the concept of mise en place are covered. Production of stocks, soups are included along with an introduction to grain and legume cookery. An introduction to the role of heat in various cooking techniques rounds out a foundational knowledge in culinary arts.<\/p>\n

Culinary Foundations II<\/h3>\n

This course offers a deeper level continuation of understanding of foundational culinary skills. Students will be introduced to various dry-heat, moist-heat and combination-heat cooking technqiues, as well as understand the role of the five Mother Sauces in cuisine. A greater emphasis on knife cuts and accuracy is focused upon, and plating and presentation are introduced to give students the basic skills necessary to advance in a culinary arts education.<\/p>\n

Doughs & Leaveners<\/h3>\n

This course covers ingredient function, leavening agents and mixing methods related to doughs with an emphasis on understanding bakeshop techniques to produce savory results. Production of quick-doughs and batters, flatbreads, yeast-raised-doughs, various formations and related accompaniments.<\/p>\n

Culinary Garde Manger<\/h3>\n

The Garde Manger is responsible for cold foods, including salads, sandwiches, dressings, p\u00e2t\u00e9s, cold hors d\u2019oeuvres, and various buffet items. Students will prepare items to be served cold in a sanitary and appealing way, and learn about various cold kitchen production techniques, including methods of preserving meat and produce.<\/p>\n

American Regional Cuisine<\/h3>\n

Students have the opportunity to gain an understanding of American Regional cuisine by exploring history, traditional and indigenous ingredients, flavor components and cooking techniques. Application of classical and contemporary cooking techniques, plate design, and application of proper sanitation techniques.<\/p>\n

Western European Cuisines<\/h3>\n

Students have the opportunity to gain an understanding of Western European cuisines by exploring history, traditional and indigenous ingredients, flavor components and cooking techniques. Application of classical and contemporary cooking techniques, plate design, and application of proper sanitation techniques.<\/p>\n

Farm to Table\u00ae<\/sup> Experience<\/h3>\n

his course provides the students with a hands-on experience on a working farm\/ranch or vineyard\/orchard. The Instructor conducts the lecture and lab activities to coincide with the harvested item(s) for a catered event executed by the students. Students in the residential delivery of the course, under the direction of a Farmer\/Rancher collect or harvest foods and\/or proteins for the students\u2019 lab activities. This class also focuses on the ever-growing relationship between the chef and the farm\/factory\/ranch. This course will result in a daily lab menu production of selected sustainable and\/or organic foods. Also presented will be concepts of traditional and nontraditional farming and sourcing for vegetables, as well as the impact of land and sea animal-based food sourcing as practiced globally.[\/vc_column_text][vc_separator type=”transparent” up=”50″ down=”0″][\/vc_tab][vc_tab title=”LECTURE” tab_id=”1768512492564-0-0″][vc_column_text css=”.vc_custom_1776967385488{padding-top: 20px !important;padding-right: 20px !important;padding-left: 20px !important;}”]<\/p>\n

Restaurant Operations*<\/h3>\n

Three out of five restaurants fail within five years of opening, often due to money mismanagement; this residential program course gives students the skills to not only keep their restaurant in business but also turn a profit. In this course, students study the hierarchy of management in food service, and the skills needed to succeed as a manager: training employees, motivating them, disciplining them, and creating a safe and positive work environment. This course explores different types of menus (including both food menus and beverage menus) and their applications. Aspects of menu planning and design, ranging from visual design to price analysis to making use of available resources are covered. The menu is both a financial tool and a communication tool, and students learn about its uses as both. Students are introduced to accounting and managing budgets, especially as it relates to the hospitality industry. Students learn how to minimize costs and maintain a full range of customer services. This course covers such topics as business planning, pricing, credit management, government regulation, and legal concerns. Business ethics and the crucial role and importance of management and leadership are also covered. For the final project for this course, the student will complete and present a business plan for a foodservice operation.<\/p>\n

Student Success Essentials<\/h3>\n

This course equips students with essential tools and skills to thrive in their culinary studies and prepare for future success in the culinary industry. Students will develop effective time management strategies, refine professional communication skills, and gain valuable insights into available Student and Career Services. The course is designed to set learners on a path toward achieving their academic and professional goals.<\/p>\n

Business and Professional Communications<\/h3>\n

The Business & Professional Communications course emphasizes the principles and practical application of effective professional communication behaviors within professional, business, and organizational contexts. In addition to identifying the importance of effective communication skills to the hospitality industry, communication styles and effective listening methods are addressed. Listening skills, verbal and nonverbal communication, conflict resolution, cultural differences in communication, and debate techniques are also covered.<\/p>\n

World History and Culture from the Culinary Perspective<\/h3>\n

Throughout history, food has done more than just provide nourishment. From prehistoric times to the present day, food and the pursuit of it has had a transformative role in human history. Food has impacted societal organization, industrial development, military conflict, and economic expansion. As epicure and gastronome, Jean-Anthelme Brillat-Savarin stated, \u201cGastronomy governs the whole of human man.\u201d In addition, food also serves a role in the cultural development of religion, economics, and politics. This course examines the role of food and its contribution and influence over history, culture, religion, economics, and politics. Food customs and attitudes are also explored, as well as, the social awareness selected food patterns and customs.<\/p>\n

Foodservice Math & Accounting<\/h3>\n

Foodservice Math & Accounting introduces students to managerial accounting concepts and explains their applications to specific operations within the hospitality industry. Emphasis is placed on how to administer accounting procedures to minimize costs and maintain a full range of customer services. After summary of the fundamentals of culinary math, an overview of basic business accounting transactions is covered including asset\/liability accounts such as accounts receivable and payable, ledgers, balance sheets, payroll and financial statements.<\/p>\n

Technical Writing for the Hospitality Industry<\/h3>\n

Technical Writing for the Hospitality Industry, prepares students to write in the hospitality and foodservice professions. In a professional setting, writing provides readers information they need in a format they can understand. Unlike most academic writing, in which students demonstrate their learning to a professor who already knows the subject, in technical communication the writer is the expert, and the readers are the learners. In the hospitality and foodservice industries, students and professionals write a variety of documents for supervisors, colleagues, and customers such as explaining a problem or product, preparing a proposal, or illustrating a project. This course teaches students to adapt their writing to different audiences and purposes. This course outlines strategies for making subjects clear to readers who need to understand them. To communicate effectively with an audience, writing must meet rigorous editing standards, in addition to writing in a clear, concise style and presenting information logically.<\/p>\n

The Science of Nutrition<\/h3>\n

In the Science of Nutrition course, the basic principles of nutrition are investigated. Emphasis is placed on the nutrients, food sources, and their utilization in the body for growth and health throughout life. Contemporary and global nutritional issues are also discussed.<\/p>\n

Culinary Entrepreneurship<\/h3>\n

This course is a culmination course in entrepreneurship. This course covers such topics as business planning, pricing, credit management, government regulation, legal concerns. Business ethics and the crucial role and importance of management and leadership are also covered. For the final project for this course, the student will complete and present a business plan for a food service operation.<\/p>\n

*CE135 Restaurant Operations equates to: CE187, CE167, and CE129<\/em>[\/vc_column_text][vc_separator type=”transparent” up=”50″ down=”0″][\/vc_tab][vc_tab title=”EXTERNSHIP” tab_id=”1768512492607-0-6″][vc_column_text css=”.vc_custom_1776886127911{padding-top: 20px !important;padding-right: 20px !important;padding-left: 20px !important;}”]<\/p>\n

Culinary Industry Externship I<\/h3>\n

This course provides opportunities for real life experiences in an operational restaurant or related business and builds on the skills and techniques covered in previous courses. Externship courses are specific to the area of program concentration and must be completed for each concentration in which a student is enrolled. Externship must be completed for each new program enrollment.<\/p>\n

Culinary Industry Externship II<\/h3>\n

This course provides additional opportunities for real life experiences in an operational restaurant or related business and builds on the skills and techniques covered in previous courses Externship courses are specific to the area of program concentration and must be completed for each concentration in which a student is enrolled. Externship must be completed for each new program enrollment.[\/vc_column_text][vc_separator type=”transparent” up=”50″ down=”0″][\/vc_tab][\/vc_tabs][\/vc_column][\/vc_row][vc_row css_animation=”” row_type=”row” use_row_as_full_screen_section=”no” type=”grid” header_style=”light” angled_section=”no” text_align=”center” background_image_as_pattern=”without_pattern” css=”.vc_custom_1776806247903{background-color: #ffffff !important;}” z_index=””][vc_column css=”.vc_custom_1499890939082{padding-top: 20px !important;}”][vc_column_text css=”.vc_custom_1751470795995{padding-top: 40px !important;padding-right: 20px !important;padding-bottom: 40px !important;padding-left: 20px !important;background-color: #FFFFFF80 !important;}”]<\/p>\n

Students can first complete the Culinary Arts and Operations Diploma Program and then add the remaining course requirements to complete the Associate of Occupational Studies Degree in Culinary Arts.<\/p>\n

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\n\t

\n\n\t \n Completed Culinary Arts & Operations Diploma Program <\/span>\n<\/span>\n\n \n <\/span>\n <\/span>\n <\/span>\n<\/span>\n<\/h4>\n
\n
\n [vc_column_text css=””]When a student completes the Culinary Arts and Operations Diploma program prior to enrolling into the Associates Degree program, the courses that would qualify for transfer into Restaurant Operations would be: Foodservice Management, Purchasing and Cost Control, and Menu Design and Management.<\/strong><\/p>\n


\nCourses for the Culinary Arts & Operations Diploma consist of:<\/strong>
\nCulinary Foundations I
\nCulinary Foundations II
\nFoodservice Management
\nDoughs & Leaveners
\nStudent Success Essentials
\nCulinary Garde Manger
\nAmerican Regional Cuisine
\nMenu Design & Management
\nWestern European Cuisines
\nThe Farm to Table Kitchen
\nPurchasing & Cost Control
\nCulinary Entrepreneurship
\nCulinary Industry Externship I[\/vc_column_text] <\/div>\n<\/div>

\n\n\t \n Business and Professional Communications <\/span>\n<\/span>\n\n \n <\/span>\n <\/span>\n <\/span>\n<\/span>\n<\/h4>\n
\n
\n [vc_column_text css=””]The Business & Professional Communications course emphasizes the principles and practical application of effective professional communication behaviors within professional, business, and organizational contexts. In addition to identifying the importance of effective communication skills to the hospitality industry, communication styles and effective listening methods are addressed. Listening skills, verbal and nonverbal communication, conflict resolution, cultural differences in communication, and debate techniques are also covered.[\/vc_column_text] <\/div>\n<\/div>

\n\n\t \n World History and Culture from the Culinary Perspective <\/span>\n<\/span>\n\n \n <\/span>\n <\/span>\n <\/span>\n<\/span>\n<\/h4>\n
\n
\n [vc_column_text css=””]Throughout history, food has done more than just provide nourishment. From prehistoric times to the present day, food and the pursuit of it has had a transformative role in human history. Food has impacted societal organization, industrial development, military conflict, and economic expansion. As epicure and gastronome, Jean-Anthelme Brillat-Savarin stated, \u201cGastronomy governs the whole of human man.\u201d In addition, food also serves a role in the cultural development of religion, economics, and politics. This course examines the role of food and its contribution and influence over history, culture, religion, economics, and politics. Food customs and attitudes are also explored, as well as, the social awareness selected food patterns and customs.[\/vc_column_text] <\/div>\n<\/div>

\n\n\t \n Foodservice Math and Accounting <\/span>\n<\/span>\n\n \n <\/span>\n <\/span>\n <\/span>\n<\/span>\n<\/h4>\n
\n
\n [vc_column_text css=””]<\/p>\n
\n
\n

Foodservice Math & Accounting introduces students to managerial accounting concepts and explains their applications to specific operations within the hospitality industry. Emphasis is placed on how to administer accounting procedures to minimize costs and maintain a full range of customer services. After summary of the fundamentals of culinary math, an overview of basic business accounting transactions is covered including asset\/liability accounts such as accounts receivable and payable, ledgers, balance sheets, payroll and financial statements.<\/p>\n<\/div>\n<\/div>\n

[\/vc_column_text] <\/div>\n<\/div>

\n\n\t \n Technical Writing for the Hospitality Industry <\/span>\n<\/span>\n\n \n <\/span>\n <\/span>\n <\/span>\n<\/span>\n<\/h4>\n
\n
\n [vc_column_text css=””]<\/p>\n
\n
\n
\n
\n

Technical Writing for the Hospitality Industry, prepares students to write in the hospitality and foodservice professions. In a professional setting, writing provides readers information they need in a format they can understand. Unlike most academic writing, in which students demonstrate their learning to a professor who already knows the subject, in technical communication the writer is the expert, and the readers are the learners. In the hospitality and foodservice industries, students and professionals write a variety of documents for supervisors, colleagues, and customers such as explaining a problem or product, preparing a proposal, or illustrating a project. This course teaches students to adapt their writing to different audiences and purposes. This course outlines strategies for making subjects clear to readers who need to understand them. To communicate effectively with an audience, writing must meet rigorous editing standards, in addition to writing in a clear, concise style and presenting information logically.<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n

[\/vc_column_text] <\/div>\n<\/div>

\n\n\t \n The Science of Nutrition <\/span>\n<\/span>\n\n \n <\/span>\n <\/span>\n <\/span>\n<\/span>\n<\/h4>\n
\n
\n [vc_column_text css=””]In the Science of Nutrition course, the basic principles of nutrition are investigated. Emphasis is placed on the nutrients, food sources, and their utilization in the body for growth and health throughout life. Contemporary and global nutritional issues are also discussed.[\/vc_column_text] <\/div>\n<\/div>

\n\n\t \n Culinary Industry Externship II <\/span>\n<\/span>\n\n \n <\/span>\n <\/span>\n <\/span>\n<\/span>\n<\/h4>\n
\n
\n [vc_column_text css=””]This course provides additional opportunities for real life experiences in an operational restaurant or related business and builds on the skills and techniques covered in previous courses Externship courses are specific to the area of program concentration and must be completed for each concentration in which a student is enrolled. Externship must be completed for each new program enrollment.[\/vc_column_text] <\/div>\n<\/div><\/div>[vc_empty_space height=”80px”][\/vc_column][\/vc_row][vc_row row_type=”parallax” header_style=”light” parallax_content_width=”in_grid” text_align=”center” full_screen_section_height=”no” anchor=”accreditations” section_height=”540″ el_class=”services_icons_hover” css=”.vc_custom_1776806268990{background-color: #ffffff !important;}”][vc_column css=”.vc_custom_1499890939082{padding-top: 20px !important;}”][vc_column_text css=”.vc_custom_1701969207115{padding-top: 35px !important;}” el_class=”maroon”]<\/p>\n

Additional Opportunities For Students<\/h2>\n

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International Study Opportunities in France<\/h5>\n

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Annual graduation in Boulder, CO<\/h5>\n

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Farm to Table\u00ae workshops throughout the year<\/h5>\n

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Lance, Online Culinary Arts Student*<\/h5>\n

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Program Highlights<\/h2>\n

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Hands-On Training<\/h4>\n

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Entrepreneurial
\nCurriculum<\/h4>\n

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FARM TO TABLE\u00ae EXPERIENCE<\/h4>\n

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CULINARY hands-on INDUSTRY EXTERNSHIPS<\/h4>\n

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EXPERIENCED CHEF EDUCATORS<\/h4>\n

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CAREER PLANNING
\nAND PREPARATION<\/h4>\n

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NATIONALLY ACCREDITED<\/h4>\n

[\/vc_column_text][vc_separator type=”transparent” up=”50″ down=”0″][\/vc_column_inner][vc_column_inner width=”1\/3″][\/vc_column_inner][\/vc_row_inner][\/vc_column][\/vc_row][vc_row css_animation=”element_from_fade” row_type=”row” use_row_as_full_screen_section=”no” type=”grid” angled_section=”no” text_align=”left” background_image_as_pattern=”without_pattern” background_color=”#eeeeee” padding_top=”35″ padding_bottom=”35″ el_class=”testimonial”][vc_column width=”1\/6″][vc_single_image image=”15425″ img_size=”full” alignment=”center” style=”vc_box_circle_2″ qode_css_animation=”element_from_fade” qode_hover_animation=”zoom_in”][\/vc_column][vc_column width=”5\/6″][vc_column_text]\u201cThe Escoffier online education is a more accessible and affordable quality education available to a great many more people than the classic brick and mortar campus.\u201d<\/em>[\/vc_column_text][vc_separator type=”small” position=”left” color=”#c59128″ thickness=”3″ width=”60″][vc_column_text]<\/p>\n

Chef Jeremiah Tower, American Celebrity Chef & Father of California Cuisine<\/h5>\n

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SHARI, Online Culinary Arts Student*<\/h5>\n

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Tuition<\/h2>\n

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Total Program Cost:<\/h3>\n

$36,225*<\/h1>\n
\n

No Application Fee!<\/p>\n<\/div>\n

Financial Aid is available to those who apply and qualify<\/div>\n

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*The total program cost listed above encompasses tuition, tool kit, uniform, and an optional non-refundable technology fee if you do not already have a computer. As textbooks are delivered electronically, the cost of books used in the program and available online to the students are included in the tuition cost. For more cost details, refer to our catalog<\/a>.<\/em><\/p>\n

 <\/p>\n

Click here to visit our website and download a catalog<\/a><\/span><\/p>\n

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FINANCIAL AID IS AVAILABLE FOR THOSE WHO
\nAPPLY & QUALIFY.<\/strong><\/h2>\n

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\n

https:\/\/studentaid.gov\/<\/a><\/h3>\n<\/div>\n

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\n

School Code: 037763<\/h3>\n<\/div>\n

[\/vc_column_text][\/vc_column_inner][\/vc_row_inner][vc_row_inner row_type=”row” type=”full_width” text_align=”left” css_animation=”” css=”.vc_custom_1516402715252{margin-top: 30px !important;}” el_id=”fabuttons”][vc_column_inner width=”1\/2″ css=”.vc_custom_1709926685505{padding-bottom: 20px !important;}” offset=”vc_col-lg-3 vc_col-md-6 vc_col-xs-12″]The College Scorecard<\/a>[\/vc_column_inner][vc_column_inner width=”1\/2″ css=”.vc_custom_1709926702082{padding-bottom: 20px !important;}” offset=”vc_col-lg-3 vc_col-md-6 vc_col-xs-12″]The College Navigator<\/a>[\/vc_column_inner][vc_column_inner width=”1\/2″ css=”.vc_custom_1709926718567{padding-bottom: 20px !important;}” offset=”vc_col-lg-3 vc_col-md-6 vc_col-xs-12″]The Financial Aid Shopping Sheet<\/a>[\/vc_column_inner][vc_column_inner width=”1\/2″ css=”.vc_custom_1709926734015{padding-bottom: 20px !important;}” offset=”vc_col-lg-3 vc_col-md-6 vc_col-xs-12″]Paying for College<\/a>[\/vc_column_inner][\/vc_row_inner][vc_empty_space height=”20px”][\/vc_column][\/vc_row][vc_row css_animation=”” row_type=”row” use_row_as_full_screen_section=”no” type=”grid” angled_section=”no” text_align=”center” background_image_as_pattern=”without_pattern” anchor=”about” padding_top=”76″ padding_bottom=”65″ css=”.vc_custom_1762185530840{background-color: #ffffff !important;}” z_index=””][vc_column width=”5\/6″ offset=”vc_col-lg-offset-1 vc_col-lg-10 vc_col-md-offset-1 vc_col-md-10 vc_col-sm-offset-1 vc_col-xs-12″][vc_column_text css=”.vc_custom_1762185089490{padding-bottom: 40px !important;}” el_class=”maroon”]<\/p>\n

Professional-Grade Toolkits Featuring ZWILLING products<\/h2>\n

Carefully curated with essential cutlery and tools to help you hone your craft<\/strong><\/p>\n

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A Typical Week at Escoffier<\/h2>\n

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Approximately 15-23 hours per week is spent on school related activities depending on program, credential and personal pace.<\/p>\n

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The week runs from Wednesday to Tuesday with weekly due dates for student work.<\/span><\/p>\n

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Each week\u2019s assignments will be broken into categories of learn, discuss and experience.<\/span><\/p>\n

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LEARN<\/h3>\n

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Each week will begin with assigned reading via our online platform. Students will also watch the recorded chef demos for the week here.<\/p>\n

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DISCUSS<\/h3>\n

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Students participate in discussion boards where the class responds to topics and questions the chef posts in regards to what you’re learning that week. There will also be live lessons held through a video platform each week. Live Sessions are your opportunity to interact with your chef and classmates. Students who attend or watch the archive generally perform better in school.<\/span><\/p>\n

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EXPERIENCE<\/h3>\n

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This is where students \u00a0turn their kitchen into their \u00a0classroom lab, and cook! With all the prep work completed, students can now work through \u00a0assignments by following our production sheet from start to finish, taking photos where instructed to. <\/span><\/p>\n

[\/vc_column_text][\/qode_elements_holder_item][\/qode_elements_holder][vc_separator type=”transparent” up=”20″ down=”0″][\/vc_column_inner][\/vc_row_inner][\/vc_column][\/vc_row][vc_row css_animation=”” row_type=”row” use_row_as_full_screen_section=”no” type=”grid” angled_section=”no” text_align=”center” background_image_as_pattern=”without_pattern” anchor=”about” padding_top=”76″ padding_bottom=”65″][vc_column width=”5\/6″ offset=”vc_col-lg-offset-1 vc_col-lg-10 vc_col-md-offset-1 vc_col-md-10 vc_col-sm-offset-1 vc_col-xs-12″][vc_video link=”https:\/\/youtu.be\/jDgWMwB0BY0″ align=”center” css_animation=”none” css=””][\/vc_column][\/vc_row][vc_row css_animation=”element_from_fade” row_type=”row” use_row_as_full_screen_section=”no” type=”grid” angled_section=”no” text_align=”left” background_image_as_pattern=”without_pattern” background_color=”#eeeeee” padding_top=”35″ padding_bottom=”35″ el_class=”testimonial”][vc_column width=”1\/6″][vc_single_image image=”15424″ img_size=”full” alignment=”center” style=”vc_box_circle_2″ qode_css_animation=”element_from_fade” qode_hover_animation=”zoom_in”][\/vc_column][vc_column width=”5\/6″][vc_column_text]\u201cFor me, having access to Escoffier online means it is now possible to receive the culinary education I have desired, while still being able to grow my business and take care of my busy family, without even having to leave our valley.\u201d*<\/em>[\/vc_column_text][vc_separator type=”small” position=”left” color=”#c59128″ thickness=”3″ width=”60″][vc_column_text]<\/p>\n

Kristen Douglas, Online Culinary Arts Graduate<\/h5>\n

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1<\/sup>Our Boulder, CO campus is the only accredited institution in the United States to offer both fully online diploma and degree programs with culinary classes and hands-on industry externships. We are accredited by ACCET – A Partnership for Quality\u00ae\ufe0f. ACCET is listed by the U.S. Department of Education as a nationally recognized accrediting agency.<\/i><\/p>\n

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*This information may not reflect every student’s experience. Results and outcomes may be based on several factors such as geographical region or previous experience.<\/i><\/p>\n

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For more information about our completion rates and other important consumer information, please visit our website<\/a>.<\/p>\n

\n

Read our\u00a0privacy policy<\/a>.<\/p>\n<\/div>\n

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Copyright \u00a9 2026 Auguste Escoffier School of Culinary Arts. All rights reserved.
\nAuguste Escoffier School of Culinary Arts is a registered trademark of Triumph Higher Education Group. The Auguste Escoffier School of Culinary Arts Logo is a trademark of Triumph Higher Education Group.<\/p>\n

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