Culinary Arts Curriculum

Experience a dynamic and challenging environment

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Through our culinary diploma program in Boulder, Colorado, you can train in a classroom that’s also a state-of-the-art kitchen. Through our culinary arts curriculum, you can develop a strong foundation of foodservice, operations and management skills, and knowledge that can transfer to a real-world culinary role.

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Diploma in Culinary Arts:

Boulder Culinary Arts Curriculum

Explore Your Role In Culinary Arts

Escoffier’s diploma program gives students a taste of how they can contribute beyond course and instruction in general cuisine preparation and service as well as more specialized culinary experiences. Our Chef Educators offer one-on-one mentoring opportunities to reinforce your learning. You can experience each station in your test kitchen, working side-by-side with your culinary peers.

Culinary arts diploma student in class

Curriculum

The 40-week diploma program prepares students to enter the culinary workforce in settings such as restaurants, country clubs, resorts, hotels and many other food service opportunities. Students can gain an insider understanding of classical and universal culinary techniques in a hands-on setting, as two-thirds of this program is the practical application of knowledge and skills.

This program offers a 300-hour externship component as well to further bridge classroom learning with a culinary job role. To enhance this externship, Escoffier emphasizes career, personal development and entrepreneurial skills during this program.

Program Courses

Courses in the diploma program concentrate on both theory and application of these areas. They include:

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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.

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Classical Cuisines

The focus of this 6-week course includes the production of dishes from the Father of Modern French Cuisine, Auguste Escoffier from his text, Le Guide Culinaire. This course also includes the study of wine varieties from growing to harvesting and the important skill of matching wine with foods.  Also presented will be the taste evaluations of wines and how to cook with them.

Culinary Industry Externship

Students gain relevant experience by working in an approved foodservice establishment. Students are required to satisfy 300 working hours to fulfill their externship commitment as part of their graduation requirements.

Testimonial

"After researching Auguste Escoffier School of Culinary Arts and comparing it to other schools, there were aspects that stood out."

"I loved the length of the program. It really worked with my schedule and my lifestyle. Also, the farm-to-table aspect was a really big selling point for me, so I was really looking forward to that."

— Emilee Raney, Culinary Arts Graduate, Savory Cuisines Catering
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Emilee Raney

Culinary arts student testimonial - Emilee Raney, Savory Cuisines Catering

"After researching Auguste Escoffier School of Culinary Arts and comparing it to other schools, there were aspects that stood out. I loved the length of the program. It really worked with my schedule and my lifestyle. Also, the farm-to-table aspect was a really big selling point for me, so I was really looking forward to that."

— Emilee Raney, Culinary Arts Graduate, Savory Cuisines Catering