BOULDER CAMPUS
Train under experienced Chef Instructors, get career support, and apply your skills hands-on at one of the best colleges for culinary arts in America.*
*2026 Best Colleges for Culinary Arts in America, Niche.com
Pursue a culinary education in Boulder’s vibrant food and beverage scene
Escoffier’s Boulder, Colorado, campus immerses students in hands-on culinary training with a focus on sustainability. With proximity to the Boulder Farmers Market, top farm-to-table restaurants, and nearby organic farms, students can gain real-world experience in a city known for its vibrant food culture.
The Boulder campus can provide a dynamic learning environment with an industry externship, farm-to-table learning, and practical training to help prepare students for a variety of foodservice establishments.
Learn More About Our Boulder Programs
- Diploma in Culinary Arts
- Associate of Occupational Studies Degree in Culinary Arts
Program Length:
Diploma Program: 30 weeks
Degree Program: 60 weeks
Program Objectives:
- Teach students the foundation of culinary techniques in cuisine and pastry in order to pursue a career in the culinary arts.
- Enable students to develop the skills and confidence to cook or bake without recipes.
- Introduce students to palate development and sensory awareness, enhancing their ability to critically evaluate food.
Baking & Pastry Arts
- Diploma in Pastry Arts
- Associate of Occupational Studies Degree in Baking and Pastry
Program Length:
Diploma Program: 30 weeks
Degree Program: 60 weeks
Program Objectives:
- Teach students the foundations of French pastry and baking so they can pursue a career in the pastry industry.
- Enable students to develop the skills and confidence to bake with or without recipes.
- Develop students’ baking and pastry equipment awareness so they will be able to work with assurance in a professional kitchen.
- Teach the basic elements of pastry plate composition and design.
Plant-Based Culinary Arts
- Plant-Based Cuisine Diploma
Program Length:
42 weeks
Program Objectives:
- Demonstrate professionalism in all aspects of the foodservice industry including, but not limited to, food safety and sanitation, hygiene, care and use of tools, and more.
- Use culinary and pastry tools, techniques, and ingredients to craft plant-based food that is inclusive, creative, and relevant in today’s food culture.
- Support the importance of farm-to-table principles with a focus on nutritional benefits, sustainability, ethics, and biodiversity.
- Apply business principles in the management of commercial foodservice operations.
Immerse Yourself in Farm-to-Table Cooking at the Escoffier Boulder Campus
Our Boulder Farm To Table® Experience can help students to understand the origins of food, the benefits of local sourcing, diverse farming methods, and sustainable ingredient choices for their culinary careers. Highlights include:
- Produce farms
- Dairy farms
- Livestock farms
- Artisan farms
The Farm To Table® Experience can be a great opportunity for students to connect with the land, the people who cultivate it, and the ingredients they use every day.
How Escoffier helped Boulder grad Mason Snyder develop his skills as an executive chef and Chefs vs. Wild TV show contestant
“I looked at [your] farm-to-table program[…]. It was very appealing to me to go to Escoffier because of that program that you offer. It’s fantastic because it’s more than just cooking. It’s more than just, ‘Here’s how you cook this food.’ That’s great and all, but understanding where your food comes from and your role in that was already a philosophy that I had kind of built inside of me. I was really appreciative of that training. I still go back to it even today.”*
Immerse Yourself in the Escoffier Boulder Campus Experience
Ranked one of the Best Colleges for Culinary Arts in America 2026 by Niche.com
Most Escoffier students use federal financial aid to help pay for culinary school.*
Boulder campus is ranked as the best trade school in Boulder for 2026 by Research.com.
*59% of Boulder students who entered postsecondary education for the first time received some financial assistance in 2022-23 for those who applied and qualified, College Navigator, National Center for Education Statistics
Explore Financing Options
*College Navigator, National Center for Education Statistics
*International students are not eligible for Title IV financial aid
Meet Your Boulder Campus Chef Instructors
Student and Graduate Stories
How our Boulder culinary school helped students pursue their goals
*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.
Need a place to live in Boulder?
Explore a variety of options from our select housing partner.
Meet Boulder Campus President & Provost: Chef Kirk T. Bachmann
Kirk, a fourth-generation chef, began his culinary career working alongside his father, a master pastry chef. He most recently served as the VP of Culinary Training & Development at Rouxbe Online Culinary School. Prior to that, Kirk held executive positions with Le Cordon Bleu cooking schools.
After graduating from the University of Oregon, he went on to receive his formal culinary training at The Western Culinary Institute in Portland, Oregon. He also holds a master’s degree in education, is a Certified Executive Chef (CEC) and a member of the American Academy of Chefs (AAC). Bachmann is a Culinary Salon medalist and a member of The International Association of Culinary Professionals, Chaîne des Rôtisseurs, Antonin Carême Society, Disciples d’Escoffier, and The International Food and Beverage Forum.
Boulder Campus
637 South Broadway, Suite H
Boulder, CO 80305
1-877-249-0305
Transcript Policy
Effective 4/1/25: Auguste Escoffier School of Culinary Arts (AESCA) is committed to providing timely access to academic records and official documents for all students and graduates. Transcript requests for Boulder students and graduates will be provided within seven business days from request and transcripts will be automatically issued within forty-five days of program completion. Diploma/Degree presentation documents will be issued within sixty days of program completion.
