{"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":"2026-02-16T20:20:18","modified_gmt":"2026-02-17T02:20:18","slug":"home","status":"publish","type":"page","link":"https:\/\/hrom.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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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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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

 <\/p>\n

Escoffier\u2019s Boulder campus, including our online programs, is honored to be recognized as a 2025-2026 Military Friendly\u00ae School<\/strong>.<\/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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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

 <\/p>\n

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

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Curriculum<\/h2>\n

Multiple classes can occur during one 6-week session.<\/strong><\/p>\n

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\n\n\t \n Professionalism and Service Standards <\/span>\n<\/span>\n\n \n <\/span>\n <\/span>\n <\/span>\n<\/span>\n<\/h4>\n
\n
\n [vc_column_text css=””]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.[\/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=””]This course emphasizes the principles and practical application of effective professional communication behaviors. Important communications skills particular to the hospitality industry 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 Menu Design and Management <\/span>\n<\/span>\n\n \n <\/span>\n <\/span>\n <\/span>\n<\/span>\n<\/h4>\n
\n
\n [vc_column_text css=””]This course explores different types of menus (including both food menus and beverage 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 students learn about its uses as both.[\/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=””]This course covers the basic principles of nutrition, emphasizing nutrients, food sources, and their role in growth, development, and overall health. Contemporary and global nutritional issues are also discussed.[\/vc_column_text] <\/div>\n<\/div>

\n\n\t \n Catering and Event Operations <\/span>\n<\/span>\n\n \n <\/span>\n <\/span>\n <\/span>\n<\/span>\n<\/h4>\n
\n
\n [vc_column_text css=””]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.[\/vc_column_text] <\/div>\n<\/div>

\n\n\t \n Introduction to Psychology in the Workplace <\/span>\n<\/span>\n\n \n <\/span>\n <\/span>\n <\/span>\n<\/span>\n<\/h4>\n
\n
\n [vc_column_text css=””]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.[\/vc_column_text] <\/div>\n<\/div>

\n\n\t \n Foundations in Human Resources <\/span>\n<\/span>\n\n \n <\/span>\n <\/span>\n <\/span>\n<\/span>\n<\/h4>\n
\n
\n [vc_column_text css=””]This course teaches students to look at their career and others\u2019 through a human resources lens. The course covers the employee \u2018life cycle,\u2019 starting with onboarding and training and moving into compensation and performance evaluation.[\/vc_column_text] <\/div>\n<\/div>

\n\n\t \n World History & 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=””]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 This course examines the role of food and its contribution and influence over history, culture, religion, economics, and politics.[\/vc_column_text] <\/div>\n<\/div>

\n\n\t \n Leadership and Development <\/span>\n<\/span>\n\n \n <\/span>\n <\/span>\n <\/span>\n<\/span>\n<\/h4>\n
\n
\n [vc_column_text css=””]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.[\/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=””]Foodservice Math & Accounting introduces students to managerial accounting and cost control concepts and explains their applications to specific operations within the hospitality industry including expenses, revenue, food, beverage, labor, and other controllable and non-controllable costs. Income statements and profit analysis are covered as well.[\/vc_column_text] <\/div>\n<\/div>

\n\n\t \n Cost Control <\/span>\n<\/span>\n\n \n <\/span>\n <\/span>\n <\/span>\n<\/span>\n<\/h4>\n
\n
\n [vc_column_text css=””]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.[\/vc_column_text] <\/div>\n<\/div>

\n\n\t \n Purchasing <\/span>\n<\/span>\n\n \n <\/span>\n <\/span>\n <\/span>\n<\/span>\n<\/h4>\n
\n
\n [vc_column_text css=””]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.[\/vc_column_text] <\/div>\n<\/div>

\n\n\t \n Beverage Service Operations <\/span>\n<\/span>\n\n \n <\/span>\n <\/span>\n <\/span>\n<\/span>\n<\/h4>\n
\n
\n [vc_column_text css=””]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.[\/vc_column_text] <\/div>\n<\/div>

\n\n\t \n Facilities Operations and Compliance <\/span>\n<\/span>\n\n \n <\/span>\n <\/span>\n <\/span>\n<\/span>\n<\/h4>\n
\n
\n [vc_column_text css=””]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.[\/vc_column_text] <\/div>\n<\/div>

\n\n\t \n Operations Technology and Innovation <\/span>\n<\/span>\n\n \n <\/span>\n <\/span>\n <\/span>\n<\/span>\n<\/h4>\n
\n
\n [vc_column_text css=””]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.[\/vc_column_text] <\/div>\n<\/div>

\n\n\t \n Culinary Foundations I <\/span>\n<\/span>\n\n \n <\/span>\n <\/span>\n <\/span>\n<\/span>\n<\/h4>\n
\n
\n [vc_column_text css=””]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.<\/p>\n

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

\n\n\t \n Building Your Own Business <\/span>\n<\/span>\n\n \n <\/span>\n <\/span>\n <\/span>\n<\/span>\n<\/h4>\n
\n
\n [vc_column_text css=””]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.[\/vc_column_text] <\/div>\n<\/div>

\n\n\t \n Externship <\/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 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\u2019ve learned in practical ways to real-world situations. Students gain hands-on experience in the kitchen that mirrors their future work in the industry and develop the skills necessary for a culinary career. Immersion in a work environment also allows students to develop industry contacts and build working relationships.[\/vc_column_text] <\/div>\n<\/div><\/div>[\/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_1751468049280{background-color: #ffffff !important;}”][vc_column css=”.vc_custom_1499890939082{padding-top: 20px !important;}”][vc_column_text css=”.vc_custom_1701969279058{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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Program Highlights<\/h2>\n

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HANDS-ON
\nPERSONALIZED SUPPORT<\/h4>\n

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INDUSTRY SPECIFIC
\nCURRICULUM<\/h4>\n

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EXPERIENCED EDUCATORS<\/h4>\n

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HANDS-ON INDUSTRY EXTERNSHIP<\/h4>\n

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

[\/vc_column_text][vc_separator type=”transparent” up=”50″ down=”0″][\/vc_column_inner][vc_column_inner width=”1\/3″][vc_single_image image=”15854″ img_size=”full” add_caption=”yes” alignment=”center” css=”” qode_css_animation=”element_from_top”][vc_column_text css=”.vc_custom_1581371867685{padding-top: 10px !important;}” el_class=”white”]<\/p>\n

NATIONALLY ACCREDITED<\/h4>\n

[\/vc_column_text][vc_separator type=”transparent” up=”50″ down=”0″][\/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

$35,850*<\/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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Access to the right technology will be vital to your success at Escoffier.
\nIf 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.<\/p>\n

 <\/p>\n

How do I get a Chromebook?<\/strong><\/p>\n

You can get a Chromebook in any one of the following ways:<\/p>\n

 <\/p>\n

Purchase from a retailer:<\/strong><\/p>\n

Walmart<\/a><\/span><\/strong> offers many options, and some of their Chromebooks even include monthly finance plans.<\/p>\n

 <\/p>\n

Amazon<\/a><\/span><\/strong> is another retailer that offers a variety of Chromebook options at affordable prices.<\/p>\n

 <\/p>\n

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.<\/p>\n

 <\/p>\n

Purchase through Escoffier:<\/strong><\/p>\n

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.<\/p>\n

 <\/p>\n

Please note that if you purchase your Chromebook yourself, you will not pay the $250 Technology Fee.<\/em><\/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_1709926892490{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_1709926908752{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_1709926925215{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_1709926940921{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 row_type=”parallax” header_style=”light” parallax_content_width=”in_grid” text_align=”center” full_screen_section_height=”no” anchor=”atypicalweek” background_image=”15468″ section_height=”760″ el_class=”services_icons_hover” css=”.vc_custom_1584117880523{background-color: rgba(255,255,255,0.1) !important;*background-color: rgb(255,255,255) !important;}”][vc_column css=”.vc_custom_1499890939082{padding-top: 20px !important;}”][vc_separator type=”transparent” up=”44″ down=”0″][vc_column_text]<\/p>\n

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.<\/span><\/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 readings and\/or research opportunities. Have access to the exploration of course specific materials and education tools. Participate in interactions with instructors.<\/p>\n

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DISCUSS<\/h3>\n

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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.<\/p>\n

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EXPERIENCE<\/h3>\n

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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.<\/p>\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

[\/vc_column_text][vc_empty_space height=”20px”][vc_column_text el_class=”white”]<\/p>\n

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

[\/vc_column_text][\/vc_column][\/vc_row]<\/p>\n<\/div>","protected":false},"excerpt":{"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…<\/p>\n","protected":false},"author":4,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"open","ping_status":"open","template":"full_width.php","meta":{"footnotes":""},"class_list":["post-14869","page","type-page","status-publish","hentry"],"_links":{"self":[{"href":"https:\/\/hrom.escoffier.edu\/index.php?rest_route=\/wp\/v2\/pages\/14869","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/hrom.escoffier.edu\/index.php?rest_route=\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/hrom.escoffier.edu\/index.php?rest_route=\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/hrom.escoffier.edu\/index.php?rest_route=\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/hrom.escoffier.edu\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=14869"}],"version-history":[{"count":0,"href":"https:\/\/hrom.escoffier.edu\/index.php?rest_route=\/wp\/v2\/pages\/14869\/revisions"}],"wp:attachment":[{"href":"https:\/\/hrom.escoffier.edu\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=14869"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}