Explore the heights of your passion for creating memorable cuisine for others against the inspiring backdrop of the Rocky Mountains. If you’ve been searching for a culinary arts program in the Boulder, Colorado area, look no further than Escoffier School of Culinary Arts, where you can pursue an Associate Degree or Diploma in the culinary arts and gain the education and hands-on training you need to take on roles in a variety of settings. Our Boulder culinary school offers immersive culinary learning through our Farm To Table® Experience where you can enhance skills and theory in your classes through working with local food producers on an area farm and in neighborhood restaurants during an industry externship. Our accredited culinary arts program can prepare you for the dynamic culinary landscape in Boulder or beyond in restaurants, hotels and other food service settings around the country or the world.

Associate of Occupational Science Degree in the Culinary Arts:

Curriculum

The 60-week Associate of Occupational 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

Have you been searching for the right culinary program in the Austin area? Look no further than Escoffier, where you can leverage the 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 10-week externship. Our accredited programs can prepare you for entry points in the local food scene in Austin or beyond in settings such as restaurants, hotels and other food service settings. We offer diploma and degree programs so you can choose your path.

Associate of Applied Science Degree in the Culinary Arts:

Curriculum

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.

Certificate in Escoffier Online Culinary Arts Fundamentals

Our Certificate in Escoffier Online Culinary Arts Fundamentals program lays the foundation for a comprehensive knowledge of technique fundamentals and business skills. Online culinary school students are taught through a structured learning model that begins with the basics and ends with a real-world industry externship. A modern approach to culinary arts education, this accredited online culinary school program blends a lecture setting with classes emphasizing theoretical knowledge and practical skills in areas such as contemporary cuisine preparation. Hands-on experiences further prepare students for a career in the culinary arts.

Degree Courses

Courses in the degree 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.

  • 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.

  • 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.

  • 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 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.

  • 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.

  • 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 food service 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.

  • Foodservice Math & Accounting

    Foodservice Math & Accounting introduces students to managerial accounting concepts and explains their applications to specific operations within the hospitality industry. Emphasis is placed on how to administer accounting procedures to minimize costs and maintain a full range of customer services.

    After summary of the fundamentals of culinary math, an overview of basic business accounting transactions is covered including asset/liability accounts such as accounts receivable and payable, ledgers, balance sheets, payroll and financial statements.

  • Culinary Industry Externship II

    Students gain relevant experience by working in an approved food service 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 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.

Culinary Arts Curriculum

Our culinary degree and diploma programs in Boulder, Colorado allow you to train in a classroom that’s also a state-of-the-art kitchen. Through our culinary arts curriculum, you can develop a strong foundation of foodservice, operations and management skills, and knowledge that can transfer to a real-world culinary role.

Gainful Employment Disclosure – Associate

Gainful Employment Disclosure – Diploma

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

For more information about our graduation rates, the median debt of students who completed the program, and other important information, click here.