“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’s 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.”*
Lance McWhorter, Online Culinary Arts Student
meet escoffier chef-in-residence
Kristen Kish is the host of Top Chef and Escoffier’s 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
Did you Know?
Auguste Escoffier was known as the King of Chefs and the Chef of Kings!
His contributions to the culinary world include, but are not limited to: creating the concept of à 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!
BEST COLLEGES FOR CULINARY ARTS
Ranked one of the Best Colleges for Culinary Arts in America in 2026 by Niche.com
*Based on comparable student population data for Austin and Boulder as currently reported in Integrated Postsecondary Education Data System (IPEDS).
Your Goals, Your Passion, Your Future
Our Mission
To cultivate passion and lifetime careers in culinary, hospitality and health by offering affordable, accessible and socially minded education and opportunities to learn.
Accreditations & Associations
We are the only U.S. accredited institution offering 100% online degrees with culinary classes and hands-on industry externships!1
U.S. Department of Education Recognized Agency
Colorado Department of Higher Education
National Council for State Authorization Reciprocity Agreements
2026-2027 Military Friendly® School
2026-2027 Military Friendly® Spouse School
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).
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).
Curriculum
Multiple classes can occur during one 6-week session.
Culinary Foundations I
The Culinary Foundations 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. Students will gain an introduction to the professional kitchen as they become acquainted with tools, utensils, and equipment and discuss kitchen layout. Basic cooking techniques, culinary terminology, equipment operation, the use and effect of heat, and seasoning principles are taught in this course. This course also includes fundamental knife skills, cutting techniques, and the concept of mise en place.
Professionalism and Service Standards
In this course, students learn the basics of professional conduct. Students develop their understanding of hygiene, guest service, and communication standards in order to act in a professional manner, not only in a hospitality setting but in any industry or situation.
Business and Professional Communications
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.
Menu Design and Management
This course explores different types of menus and their applications. The course covers all aspects of menu planning and design, ranging from visual design to price analysis to making use of available resources. The menu is both a financial tool and a communication tool, and its use as both is explained. Students learn about both food and beverage menus.
The Science of Nutrition
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.
Catering and Event Operations
In this course, students learn the procedures for preparing an event to client specifications, with an emphasis on organizing and planning. Students learn how to create project plans, forecast needs, and learn strategies for coordinating multiple departments.
Introduction to Psychology in the Workplace
The goals of psychology are to describe, explain, predict, and influence behavior and mental processes. With these goals in mind, students will study the scientific process and learn to explain psychological phenomena. They will learn about how those phenomena fit into major psychological theories, and how to practically apply the ideas of psychology.
Foundations in Human Resources
This course teaches students to look at their career and others’ through a human resources lens. The course covers the employee ‘life cycle:’ recruiting, onboarding and training, compensation, and performance evaluation.
World History and Culture from the Culinary Perspective
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, “Gastronomy governs the whole of human man.” 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.
Leadership and Development
This course prepares students for a leadership role. Students learn how to effectively motivate and coach employees on an individual basis, as well as how to plan and drive organizational change.
Foodservice Math & Accounting
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.
Cost Control
This course focuses on the financial side of restaurant operations: managing inventory, creating sales forecasts, and managing food and labor costs. Students learn how to respond to real-world scenarios to minimize costs and maximize profits.
Purchasing
This course covers the process of purchasing, receiving, and storing. Students learn procedures and strategies for ensuring a smooth, efficient, and sanitary experience of inventory management.
Beverage Service Operations
In this course, students learn how to manage beverage operations in a legal and profitable environment. The course covers laws and regulations regarding beverage operations, as well as budgeting, menu planning, and inventory control.
Facilities Operations and Compliance
This course focuses on the physical space of a food and beverage operation. Students learn about local, state, and federal government regulations for food and beverage spaces; emergency plans; and familiarize themselves with building and equipment maintenance.
Operations Technology and Innovation
This course focuses on automation using hospitality technologies. Students discuss the pros and cons of automating various tasks and the money-saving capabilities of various technologies, with an emphasis on information management.
Building Your Own Business
This course covers such topics as business planning, pricing, credit management, government regulation, legal concerns, and business ethics. Students learn how to manage and how to lead. For the final project for this course, the student will complete and present a business plan for a food service operation.
Externship
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. In the course, students apply the skills they’ve learned in practical ways to real-world situations. Students gain handson experience that mirrors their future work in the industry. Immersion in a work environment also allows students to develop industry contacts and build working relationships. 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.
Additional Opportunities For Students
International Study Opportunities in France
Annual graduation in Boulder, CO
Farm to Table® workshops throughout the year
Program Highlights
HANDS-ON
PERSONALIZED SUPPORT
INDUSTRY SPECIFIC
CURRICULUM
EXPERIENCED EDUCATORS
HANDS-ON INDUSTRY EXTERNSHIP
CAREER PLANNING
AND PREPARATION
NATIONALLY ACCREDITED
“The 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.”
Chef Jeremiah Tower, American Celebrity Chef & Father of California Cuisine
SHARI, Online Culinary Arts Student
Tuition
TOTAL PROGRAM COST:
$35,850*
No Application Fee!
Financial Aid is available to those who apply and qualify
*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.
Access to the right technology will be vital to your success at Escoffier.
If you do not currently have access to a computer, we highly recommend purchasing one before your start date. Chromebook computers are typically a very affordable option, and will meet all requirements of our programs.
How do I get a Chromebook?
You can get a Chromebook in any one of the following ways:
Purchase from a retailer:
Walmart offers many options, and some of their Chromebooks even include monthly finance plans.
Amazon is another retailer that offers a variety of Chromebook options at affordable prices.
Purchase one in-person. Walmart, Target, Best Buy, and other large stores sell Chromebooks in-store. This option allows you to bring your Chromebook home that same day.
Purchase through Escoffier:
If you’re unable to purchase directly from a store or retailer such as Walmart or Amazon, talk to your Financial Aid Advisor to find out more about buying one through Escoffier’s Chromebook program for the $250 Technology Fee. Financial Aid Advisors are available at (877) 452-5489 Option 1.
Please note that if you purchase your Chromebook yourself, you will not pay the $250 Technology Fee.
A Typical Week at Escoffier
Approximately 15-23 hours per week is spent on school related activities depending on program, credential and personal pace.
The week runs from Wednesday to Tuesday with weekly due dates for student work.
Each week’s assignments will be broken into categories of learn, discuss and experience.
LEARN
Each week will begin with assigned readings and/or research opportunities. Have access to the exploration of course specific materials and education tools. Participate in interactions with instructors.
DISCUSS
Students participate in discussion boards where the class connects on relevant topics and questions related to the industry and course objectives. There will also be live lessons held through a video platform each week. Live Sessions are an opportunity to interact with instructors and classmates to discuss weekly topics.
EXPERIENCE
Students will complete highly relevant coursework to expand their knowledge within the industry. By showcasing learning in industry-relevant projects, technologies, cooking assignments, and assessments which will provide the skills necessary to succeed in the industry.
1Our 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®️. ACCET is listed by the U.S. Department of Education as a nationally recognized accrediting agency.
*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.
For more information about our completion rates and other important consumer information, please visit our website.
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