Auguste Escoffier School of Culinary Arts
Auguste Escoffier School of Culinary Arts is a culinary school group with campuses in Boulder, Colorado and Austin, Texas. The school specializes in culinary and pastry arts education, offering accredited diploma and degree programs for both subjects. Auguste Escoffier School of Culinary Arts made history when it became the first cooking institution to offer an online culinary arts and pastry arts diploma program through its accredited Boulder campus.
Auguste Escoffier School of Culinary Arts was founded in 2011 when it acquired the former Culinary School of the Rockies in Boulder, Colorado. Shortly after that merger, the school purchased an additional campus in Austin, Texas. The school is named after Auguste Escoffier, the renowned French chef who is hailed as the father of modern cuisine and known for creating the kitchen brigade system, à la carte menu and the mother sauces. The school has a focus on a mix of classic French and modern culinary techniques and is strongly affiliated with the Auguste Escoffier Foundation, Le Musee Escoffier de l’Art Culinaire and Michel Escoffier, the great grandson of the well-known chef and a member of the parent corporation’s advisory board.
Auguste Escoffier School of Culinary Arts in Boulder, Colorado is accredited by the Accrediting Council for Continuing Education and Training (ACCET) and approved and regulated by the Colorado Department of Higher Education, Division of Private Occupational Schools.
Auguste Escoffier School of Culinary Arts in Austin, Texas is nationally accredited by the Council on Occupational Education (COE), is approved and regulated by the Texas Workforce Commission-Career Schools and Colleges and is authorized as an Associate of Applied Science degree–granting institution through the Texas Higher Education Coordinating Board.
The schools are also affiliated with members of a number of other associations including but not limited to the International Association of Culinary Professionals, World Association of Chefs Societies, National Restaurant Association and ServSafe. The Culinary Arts program in Austin is programmatically accredited by the American Culinary Federation's Educational Foundation.
Professional programs of both Austin, Texas and Boulder, Colorado campus
The curriculums for the Boulder campus’ 60-week Associate of Occupational Studies in Culinary Arts and Austin’s 60-week Associate of Applied Science in Culinary Arts degree programs include an offsite, farm-to-table experience, working with local farmers and artisan producers in sustainable practices. Additionally, students are required to complete an industry externship in a restaurant kitchen or relevant industry setting.
Offered at the Austin campus, the 60-week Associate of Applied Science in Pastry Arts program provides thorough training in baking and pastry techniques as well as important business and operational skills required for success in many areas of the industry. The Pastry Arts diploma program offered at the Boulder campus is a 32-week course that focuses on the essentials of pastry, baking and advanced pastry topics.
Offered through the Boulder campus, the Diploma in Culinary Arts and Operations program is a 15-month long accredited program. The curriculum focuses on building cooking techniques useful in a professional kitchen setting as well as entrepreneurship and business management skills. The program requires a 6-week industry externship. Additionally, the 13-month Diploma in Professional Pastry Arts program allows students to build essential baking and pastry techniques and gain operational and management knowledge for well-rounded occupational success.