Through our culinary diploma program, you can train in a classroom that’s also a state-of-the-art kitchen. You can develop a strong foundation of food service, operations and management skills, and knowledge that can transfer to a real-world culinary role. 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.
We enhance your hands-on culinary learning through our Farm To Table® Experience, where you can work on area farms. And our 6-week externship component helps you gain insider knowledge and training in industry kitchens in the community. Our accredited institution can help prepare you for the dynamic culinary landscape in Boulder, Austin and beyond in restaurants, hotels, and other food service settings around the country or the world.
Your diploma path blends science and art in our state-of-the-art kitchen classrooms, where you can spend most of your learning experience applying your skills and knowledge to your sweet creations. You can explore your personal style and technique in pastry and dessert preparation and presentation, including plating your desserts and pastries. Small class sizes encourage individualized mentoring by our field-experienced pastry arts instructors so you can get the most from your pastry and baking learning experience.
We want to give you a taste of your real-world pastry role, so we enhance your baking and pastry fundamentals with more specialized areas such as baking artisan breads, creating and decorating cakes, exploring molecular gastronomy, learning to create signature desserts, and more.
You can bridge the classroom and the kitchen through this 60-week program that actively engages you in your culinary future through a Farm To Table® Experience on a working farm and an industry externship that allows you to apply your food service preparation, operation, and management skills and knowledge.
The pastry arts associate was developed to provide the practical as well as theoretical foundations essential for success in the foodservice and hospitality industry. Students complete 12 weeks of industry externship in order to gain functional knowledge by working in an approved industry setting.
Not all of us have the time or freedom to attend cooking classes on campus. With Escoffier, you don't have to.
Escoffier Boulder is an accredited institution by ACCET that offers an online diploma program in Culinary Arts and Operations. This program can help give you the skills and hands-on experience you need to enter the hospitality industry.
The program includes 24/7 access to courses; hundreds of instructional videos; interactive learning tools; classroom lecture, kitchen lab; instructor support; and access to an online culinary community. Develop entrepreneurial business skills, which can help you launch the business you always wanted to or expand your culinary career options.
With an equal focus on restaurant management and operations as well as methods and techniques, Auguste Escoffier School of Culinary Arts’ Professional Pastry Arts program offers a unique and industry-relevant education experience. This 100% online program with an industry externship covers everything from artisan bread baking and cake decorating to menu planning and budget management. No matter your professional path, this online baking & pastry program can help provide the tools needed for career advancement.
This program helps prepare students for a wide variety of positions within hospitality and restaurant operations. Throughout the program, students can develop their understanding of the hospitality industry from a business perspective, from entry level management through the skills necessary to successfully manage operational aspects of a successful hospitality operation.
"It's a very fast-paced, condensed culinary education that spans everything from basic cooking techniques, basic soups and sauces and stocks. We spend some time on pastry. We spend some time on wine curriculum … Then we go right into the kitchen. All the students get to prepare things – they get hands-on experience."