“I chose Auguste Escoffier School of Culinary Arts because of the hands-on environment, attention to detail and the reputation of the school. My education far exceeded my expectations. The Chef Educators really care about teaching and are open to working with any student that wants help. My class was made up of people with all levels of skill and from all parts of the country. This really enhanced the experience, because we learned from each other.”*
Aaron Lande
Program Highlights
Hands-On Training
Small Class Sizes
Entrepreneurial Curriculum
Farm To Table® Experience
Culinary Industry Externship
Experienced Chef Educators
Career Services Support
Nationally Accredited
Holden O’Leary, Executive Chef & Culinary Arts Graduate*
Culinary Arts Diploma:
30 Weeks
24 weeks of hands-on training
Exciting 6-week Farm To Table® Experience
6 weeks of industry training through externship
Curriculum
Culinary Foundations
The Culinary Foundations 6-week class begins with course work concentrating on food safety and sanitation in the professional kitchen. The class focuses on the importance of proper hygiene, food handling, food storage, cleaning, pest control and HACCP in a food service operation are explored. The national ServSafe® exam is administered as part of this course.
Culinary Arts
In the Culinary Arts course, students build upon the foundations taught in CU101 Culinary Foundations. Students will study the art and science of baking and pastry arts and learn to prepare items ranging from bakeshop staples to international restaurant quality desserts covering the theory and chemistry of the pastry arts. Cakes, tortes, icing and decorating techniques are also covered.
Regional Cuisines
Students will explore the history and culture underlying the major European cuisines. This course encompasses the practice of replicating classical and modern dishes from a variety of regional cuisines such as France, Spain and Italy.
Farm to Table® Experience
This 6-week course provides the students with a hands-on experience on a working farm/ranch or vineyard/orchard. The chef instructor conducts the lecture and lab activities to coincide with the harvested item(s) for a catered event executed by the students on-site. The students, under the direction of a Farmer/Rancher collect, harvest foods and/or proteins for the students’ lab activities.
Culinary Industry Externship I
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.
“If anyone is serious about learning the culinary arts, they should consider Escoffier. I was honored to work with many great chefs in school and learn from them. Our chef instructors bring their unique perspectives and backgrounds to the table and are all very dedicated to transferring their valuable knowledge to the students. School administration staff also works hard to pave the path of success for every individual in school.”*
Mahsa Savadkouhi, Culinary Arts Graduate
Farm To Table® Experience
The 6-week Farm To Table® Experience provides students with an in-depth knowledge of where food comes from, the advantages of buying local, various farming and production methods, and how to make the best sustainable and ethical ingredient choices throughout their culinary careers.
Farm Days
Farm Days
1 day per week visiting a farm or food procurement facility to see specific parts of the food cycle; some of these are tours of facilities and others are very hands-on.
Kitchen Days
Kitchen Days
Students work in the kitchen to apply the concepts and techniques that they have learned from previous classes to new material gained from the farm days.
Culmination Days
Culmination Days
Students work in teams to plan and execute an event for friends and family within a specified budget.
Farm To Table® Experience Kitchen Days
Where Does Your Food Come From?
Discussion about product sourcing, fabrication, processing, types of farming, history and modernization of food processes.
Whole Animal Butchery
Discussion of butchery processes and practices; explanation of technique and primal/sub primal cuts; each cohort receives a whole pig for fabrication and students work with mystery basket ingredients to prepare the various cuts.
Food Service Operations
Discussion of food service operation types, front of house service, kitchen processes, basic management principles; students plan and prepare for culmination and conduct Quick Fire drills in the kitchen to get used to traditional line cooking operations and stations.
Sustainable and Ethical food sourcing
Discussion of sustainable food sourcing practices; debates about efficacy and other aspects of these practices; students engage in exercises to evaluate proteins raised and processed in a variety of ways (i.e. conventional vs grass fed beef, etc.)
Event Planning and Execution
Discussion of event types and basic procedures for planning food and beverage events; students work as a team to prepare for their culmination events including all menu development and design, product procurement, budgeting, service, and food preparation tasks.
“Now when I cook food I think about where it came from – the blood, sweat, and tears, including my own farm – that helped bring it to me. We have this romantic idea of what it means to farm – the idealistic picture that is plastered on the outside of salad dressing at the market. Reality is it’s a 14-hour day; it’s hard, you know. My respect for what it means to farm has deepened and matured, therefore when I cook, I am now experiencing a deeper connection: a sanctity. Now, when I cook food I think about where it came from – the blood, sweat, and tears, including my own farm – that helped bring it to me. With that same sense of respect, that is how I approach preparing food.”*
Marcus McCauley, Culinary Arts Graduate, Executive Chef & Farm Manager, McCauley Family Farm
An Inside Look Into The Farm To Table® Experience
A Typical Week at Escoffier
25 hours per week on campus
5 to 10 hours per week for work outside of class
Class format consists of research, planning, discussion, experience, feedback and reflection
4 kitchen courses and 6 week industry externship experience
Online interface for course materials so all resources are in one place
Tuition
TOTAL PROGRAM COST:
$22,253*
*Total program cost includes tuition, uniforms (non-refundable), toolkit (non-refundable), and an optional non-refundable technology fee (non-refundable). The Associate of Applied Science Degree in Culinary Arts cost also includes coursepacks. The cost of books is not included. Students may choose to purchase books when enrolling. For more cost details, see the catalog.
“Since the beginning of the admissions process I felt like everyone at the Auguste Escoffier School of Culinary Arts was personally interested in my success. Halfway through the Culinary Arts program, I continuously built on the strong foundation of skills emphasized from the start. Our Chef Educator had exceeded my expectations and drove a standard of personal excellence. While each classmate brought their own strengths, we were encouraged to collaborate and push one another to achieve our daily goals. I knew I would have the support of an amazing network ensuring my successful career upon completion of the program. I am extremely pleased with my choice to attend Escoffier.”*