Have you been searching for cooking classes or the right culinary arts program in Texas? 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 Texas 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.
Curious about applying to culinary school in Texas? Download: How to Enroll in Escoffier: The Essential Guide.
Available in on-campus format or hybrid (campus & online) format
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.
Hybrid Format:
Our new hybrid alternative enables students to take their lecture (non-kitchen) courses online and attend campus three days per week compared to five days per week with our traditional on-campus program version. This is a convenient option for students who wish to balance work and other life commitments.
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 Texas 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.
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.
If you select the Hybrid version, you’ll have the option to take the following courses online which allows you to study on your own schedule within the confines of each academic week. Courses include: Restaurant Operations, Culinary Entrepreneurship, Professional Communications, Technical Writing, World History and Culture, The Science of Nutrition, and College Algebra.
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.
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.
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.
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
This course emphasizes the principles and practical application of effective professional communication behaviors within professional, business, and organizational contexts.
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.
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.
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.
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.
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.
Introduces students to managerial accounting concepts and explains their applications to specific operations within the hospitality industry.
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, 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.
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 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.”*
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