Searching for online cooking courses or a culinary arts degree? Through our online diploma and degree programs in Culinary Arts, you’ll study interactive culinary classes delivered by our professional chef instructors, engage in live classroom discussions, learn the business side of the industry and fine-tune your techniques and knowledge – all in the convenience of your own kitchen!
Curious about applying to online culinary school? Download: How to Enroll in Escoffier: The Essential Guide.
Advance your food service career with an online Culinary Arts and Operations program from Escoffier. Our balanced curriculum combines the latest in contemporary culinary techniques and methodologies as well as culinary classes that help provide a relevant business foundation. Online culinary school students are taught through a structured learning model that begins with the basics and ends with a real-world, hands-on industry externship.
The Culinary Arts and Operations courses from our online diploma program help you prepare for a variety of food-industry roles in settings such as restaurants, hotels and other food service settings. A modern approach to culinary arts education, our program blends a lecture setting with classes emphasizing theoretical knowledge and practical skills in areas such as contemporary cuisine preparation, farm-to-table, purchasing and cost control and world cuisines. Hands-on experiences further prepare students for a career in the culinary arts.
For students who have completed one of our diploma or certificate programs or for new students who are planning to earn a degree, we offer an Associate of Occupational Studies Degree in Culinary Arts. Escoffier was one of the first online cooking schools for aspiring culinary professionals. The program is available 100% online, with a hands-on industry externship, and can be completed in just six months depending on the program you have already completed.
The Associate of Occupational Studies Degree in Culinary Arts program builds on skills, methods and business foundation from our diploma program with more advanced content in the areas of business communications, world history and culture, foodservice math, and nutrition. Students also participate in an advanced, hands-on industry externship where they develop their skills and acumen in a real world setting. Upon program completion, students can gain a comprehensive foundation of directly transferable skills in food service preparation, operations and management.
The Essential Culinary Career Survey
The Essential Culinary Career Survey
What's your ideal culinary career: Fine dining? Your own restaurant? Pastry? Get our self-evaluation survey to find out!
We’ve compiled a checklist of all of the essential questions into one handy guide: career options, culinary interest surveys, educational opportunities, and more.
Courses of study in the online program concentrate on both theory and application of culinary arts in the following areas:
When a student completes the Culinary Arts and Operations Diploma program prior to enrolling into an Escoffier Associates Degree in culinary arts program, the courses that would qualify for transfer into Restaurant Operations would be: Foodservice Management, Purchasing and Cost Control, and Menu Design and Management.
Students in the degree program explore the theory and applications of the following courses:
As the preliminary course, this class covers basic techniques like terminology, seasoning, cooking methods, knife skills, mise en place, and food safety and sanitation.
This course covers the different types of commercial food service operations, and how to manage each using the principles of good service. 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. The course also explores how to act responsibly and make decisions that benefit the company.
Build your patisserie skills upon the foundations taught in Culinary Foundations with breakfast cookery, Charcuterie and Garde Manger. Cover pastries from bake shop staples to international desserts, along with the theory and chemistry of pastry arts. Includes cookies, custards and breads.
Learn how the menu is used as a financial tool and communication tool. Covers all aspects of menu planning and design, ranging from visual design to price analysis to making use of available resources. Students learn about both food and beverage menus.
Explore global cuisines, learning the cultural history, key ingredients, cooking styles, characteristics, and recipes of everything from Asian and African to European and American gastronomy.
More than just a trend, farm-to-table is an important part of our school’s philosophy. Learn the relationship between the chef and the supplier, how to use sustainable and organic foods in menu production, different methods of sourcing food, and more.
This course introduces students to purchasing, receiving, inventory management and menu pricing. Students learn how to minimize costs and maintain a full range of customer services. The course progresses from the fundamentals of culinary math into an overview of storeroom operations, inventory, portion control, as purchased and edible portions, ingredient conversions, and recipe costing.
This course covers such topics as business planning, pricing, credit management, government regulation, legal concerns. Business ethics and the crucial role and importance of management and leadership are also covered.
Apply and build on the skills and techniques you’ve learned in the program in a real-world environment. Gain hands-on experience in a professional kitchen, develop industry contacts, build working relationships and hone the skills necessary for your culinary career.
Covers basic techniques: terminology, seasoning, cooking methods, knife skills, mise en place, and food safety and sanitation. Conversion methods and standard measurements, as well as yield cost analysis, portion sizing and food costing are covered.
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. Explore 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.
This course emphasizes the principles and practical application of effective professional communication behaviors within professional, business, and organizational contexts.
This course examines the role of food and its contribution and influence over history, culture, religion, economics, and politics.
In this course, students build upon the foundations taught in Culinary Foundations. The course begins with an overview of breakfast cookery including classical American breakfast items such as egg cookery, quick breads, muffins, biscuits and breakfast meats. 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. Charcuterie and Garde Manger are also covered in this course.
This course introduces students to managerial accounting concepts and explains their applications to specific operations within the hospitality industry.
Prepares students to write in the hospitality and foodservice professions.
In this course, students will take an in-depth look at a variety of cuisines from around the world. Students will take a global journey by studying the classical cuisines of France and Italy, and exploring a variety of regional cuisines from Europe, the Middle East, Asia, and the Americas.
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 is a culmination course in entrepreneurship. This course covers such topics as business planning, pricing, credit management, government regulation, 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 food service operation.
This class focuses on the ever-growing relationship between the chef and the farm/factory/ranch. Concepts of traditional and nontraditional farming and sourcing for vegetables, as well as the impact of land and sea animal-based food sourcing as practiced globally.
Students gain relevant experience by working in an approved food service establishment.
This course provides additional opportunities for real life experiences in an operational restaurant or related business and builds on the skills and techniques covered in previous courses.
The online culinary programs give students the skills and experience they need to grow careers in the professional food service and restaurant world. Throughout our online culinary courses, students will learn essential skills for working in the food service industry because our education emphasizes not only cooking but also business operations and management for a well-rounded learning experience. Our culinary classes allow students to explore modern and classic cooking methods as well as important professional skills like menu planning, facility design, employee training, safety and sanitation, food cost control, and much more.
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.”*
See more information about our completion rates and other important consumer information.