Have you been searching for the right culinary arts program in the Austin, TX area? ? Look no further than Escoffier, where you can leverage the best foodie culture in the Austin area to grow your career locally, gaining experience on area farms through our Farm To Table® experience and in neighborhood restaurants during your 12-week externship.

Attending our culinary arts school in Austin can prepare you for entry points in the local food scene in Texas or beyond in settings such as restaurants, hotels and other food service settings. We offer culinary diploma and degree programs so you can choose your path.

Associate of Applied Science Degree in Culinary Arts:


The 60-week Associate of Applied Science Degree 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 from our culinary school in Austin 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.

Diploma in Culinary Arts:

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 in one of the best culinary schools in Texas.


The 30-week culinary 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 culinary arts diploma program is the practical application of knowledge and skills.

This program offers a 180-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.

Degree Courses

Students in the degree program explore the theory and applications of the following courses:

  • 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.

  • 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.

  • 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.

  • 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

  • Professional Communications

    This course emphasizes the principles and practical application of effective professional communication behaviors within professional, business, and organizational contexts.

  • 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.

  • World History & Culture

    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.

  • 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.

  • Restaurant Operations

    In this course, students study the hierarchy of management in food service, and the skills needed to succeed as a manager: training employees, motivating them, disciplining them, and creating a safe and positive work environment. This course explores different types of menus (including both food menus and beverage menus) and their applications. Aspects of menu planning and design, ranging from visual design to price analysis to making use of available resources are covered.

  • 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.

  • College Algebra

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

  • 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.

  • Technical Writing

    Technical Writing, 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.

Culinary Arts Curriculum

Our culinary arts school programs and courses in our Texas location 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. As an accredited culinary school, Escoffier’s culinary 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.

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 headshot

Emilee Raney

Culinary Arts Graduate, Savory Cuisines Catering

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