Online and In-Person Courses Offer Plant-based Cooking Education Options to Meet Growing Consumer Demand
June 3, 2021 – Auguste Escoffier School of Culinary Arts announced the launch of its first-ever Plant-based Culinary Arts Degree and Diploma programs designed for those seeking to meet the growing consumer demand for nutritious, plant-based cuisine and sustainable cooking practices in the restaurant and hospitality industry.
Americans are shifting toward eating more plant-based foods, according to a recent Nielsen Report and the National Restaurant Association predicts plant-based cuisine will continue to grow in popularity. Escoffier is the only U.S. accredited institution offering 100% online diplomas and degrees nationwide with culinary classes and hands-on industry externships. “Our new associate degree and diploma programs offer comprehensive, relevant and flexible professional education options for new culinary students interested in the fundamentals of plant-based cooking,” said Escoffier’s Boulder Campus President and Head of Product & Business Development, Kirk Bachmann. “For seasoned professionals interested in developing their plant-based repertoire, we’ve also tailored course content relevant to today’s evolving plant-based food culture. Regardless of previous experience level, students in our plant-based offerings can gain a professional edge and unique skill set.”
Created by credentialed culinary industry experts and chef instructors, Escoffier’s new plant-based programs are available for students to take online or on-campus. The plant-based options focus on culinary foundations, plant-based pastry, seasonal cuisine, wellness, cultural influences, entrepreneurship, menu design, business operations, and industry externships in real-world settings. Registration for the new plant-based programs is open and classes begin in July.
New plant-based programs include:
- Online Plant-Based Culinary Arts Diploma. This is a 60-week lecture and lab program made up of plant-based courses, industry-focused courses, and an industry externship to provide students with real-world experience.
- Online Associate of Occupational Studies Degree in Plant-Based Culinary Arts. This A.O.S. degree includes plant-based fundamentals, classes in business operations, the role of food, psychological principles in the workplace, and two industry externships.
- Boulder Campus Plant-Based Cuisine Diploma. This campus-based, 42-week program includes plant-based and industry courses, and an industry externship.
For more information about Escoffier’s plant-based programs, visit https://www.escoffier.edu/plant-based-programs/.
