Culinary Arts Curriculum

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Our culinary programs and courses are designed with the real world of career opportunities in this field in mind, whether you want to prepare world-class cuisine or oversee world-class dining experiences. Escoffier’s culinary school curriculum prepares students for entry points in a variety of culinary roles through our diploma path, and Associate degree, available at our Austin, Texas location. Through an integrated culinary arts curriculum that blends class theory, lectures, demonstrations, cooking and student evaluations, students develop a strong foundation of fundamentals essential for chefs and food service managers.

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Applied Science Degree in the Culinary Arts at Austin, Texas

Associate of Applied Science Degree in the Culinary Arts:

(Available Only at Our Austin Campus)

Applied Science Degree

Culinary arts students washing greensCurriculum

The 60-week Associate of Applied Science Degree Program in Culinary Arts equips graduates to pursue employment in a variety of culinary industry roles, in settings such as restaurants, country clubs, resorts, hotels and many other food service opportunities. Students can gain a comprehensive foundation of directly transferable skills in food service preparation, operations and management.

Learning Beyond the Classroom

To complement this program’s trajectory from culinary basics to regional and classical cuisines, a Farm To Table® Experience is incorporated where students work on a local farm to understand ingredient sourcing and the connection between producers and the table.

A required externship component reinforces culinary theory through work done in a real industry kitchen, local restaurant, hotel or other food service establishment.

Program Courses

Courses in the diploma program concentrate on both theory and application in the following areas:


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.

Business & Professional Communications

The Business & Professional Communications course emphasizes the principles and practical application of effective professional communication behaviors within professional, business, and organizational contexts.

World History & Culture from the Culinary Perspective

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.

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.

College Algebra

Introduces students to managerial accounting concepts and explains their applications to specific operations within the hospitality industry.

Technical Writing for the Hospitality Industry

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.



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.

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

Culinary Entrepreneurship

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.

Farm To Table® Experience

The Farm-To-Table® Experience 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

Students gain relevant experience by working in an approved foodservice establishment. Students are required to satisfy 171 working hours and complete 9 lecture hours to fulfill their externship commitment as part of their graduation requirements.

Culinary Industry Externship II

Students gain relevant experience by working in an approved foodservice establishment. Students are required to satisfy another 171 working hours and complete other required assignments to fulfill their externship commitment as part of their graduation requirements.


Diploma in the Culinary Arts Heading

Diploma in Culinary Arts:

Diploma in the Culinary Arts

Culinary arts diploma student preparing a mealCurriculum

The 36-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 360-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:


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.



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 I

Students gain relevant experience by working in an approved foodservice establishment. Students are required to satisfy 171 working hours and complete 9 lecture hours to fulfill their externship commitment as part of their graduation requirements.

Culinary Industry Externship II

Students gain relevant experience by working in an approved foodservice establishment. Students are required to satisfy another 171 working hours and complete other required assignments to fulfill their externship commitment as part of their graduation requirements.


Testimonial

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
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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