{"id":14869,"date":"2014-05-20T07:51:11","date_gmt":"2014-05-20T07:51:11","guid":{"rendered":"http:\/\/demo.qodeinteractive.com\/bridge83\/?page_id=14869"},"modified":"2026-04-23T13:01:10","modified_gmt":"2026-04-23T18:01:10","slug":"home","status":"publish","type":"page","link":"https:\/\/plantbaseddegree.escoffier.edu\/","title":{"rendered":"Home"},"content":{"rendered":"

[vc_row css_animation=”element_from_fade” row_type=”row” use_row_as_full_screen_section=”no” type=”grid” angled_section=”no” text_align=”left” background_image_as_pattern=”without_pattern” background_color=”#eeeeee” padding_top=”35″ padding_bottom=”35″ el_class=”testimonial”][vc_column width=”1\/6″][vc_single_image image=”15791″ img_size=”full” alignment=”center” style=”vc_box_circle_2″ qode_css_animation=”element_from_fade” qode_hover_animation=”zoom_in”][\/vc_column][vc_column width=”5\/6″][vc_column_text]“By adopting a more plant-centric diet, you\u2019re going to be forced to be more creative, or you\u2019re going to be forced to investigate ingredients that you never thought you\u2019d cook with. And as a result, I think it\u2019s actually kind of an expansion of your culinary capacities to cook plant-based.”*<\/em>[\/vc_column_text][vc_separator type=”small” position=”left” color=”#c59128″ thickness=”3″ width=”60″][vc_column_text]<\/p>\n

SHANE WITTER-HICKS, ESCOFFIER CULINARY ARTS GRADUATE, PLANT-BASED ENTHUSIAST & PRIVATE CHEF\/EDUCATOR, THE SOULFUL SPREAD<\/h5>\n

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meet escoffier chef-in-residence<\/h2>\n

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Kristen Kish<\/strong> is the host of Top Chef and Escoffier\u2019s new Chef-in-Residence. Chef Kish will help inspire Escoffier students through a special lecture class, exclusive content, and other engagement activities. About Kristen Kish<\/a><\/p>\n

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Did you Know?<\/h2>\n

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Auguste Escoffier was known as the King of Chefs and the Chef of Kings!<\/h3>\n

His contributions to the culinary world include, but are not limited to: creating the concept of \u00e0 la carte menus, designing the five mother sauces, promoting farm-to-table cuisine, and instituting sanitation standards. His influence on cuisine is felt in kitchens across the world nearly a century later!<\/p>\n

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#1 IN THE WORLD<\/h3>\n

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Ranked the best culinary school in the world in 2025 by Cozymeal<\/a><\/span><\/p>\n

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BEST COLLEGES FOR CULINARY ARTS<\/h3>\n

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Ranked one of the Best Colleges for Culinary Arts in America in 2026 by Niche.com<\/a><\/span><\/p>\n

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LARGEST IN THE USA<\/h3>\n

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Escoffier is the\u00a0largest culinary school brand in the United States<\/u><\/a>*<\/p>\n

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BEST ONLINE SCHOOLS 2025<\/h3>\n

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Newsweek 5-star Award:\u00a0America\u2019s Top Online Learning Schools 2025<\/u><\/a><\/p>\n

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*Based on comparable student population data for Austin and Boulder as currently reported in\u00a0Integrated Postsecondary Education Data System (IPEDS).<\/em><\/p>\n

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Stephanie Michalak White, Director of Academic Enrichment*<\/h5>\n

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Your Goals, Your Passion, Your Future<\/h2>\n

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Our Mission<\/h3>\n

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To cultivate passion and lifetime careers in culinary, hospitality and health by offering affordable, accessible and socially minded education and opportunities to learn.<\/p>\n

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 <\/p>\n

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Accreditations &\u00a0Associations<\/h2>\n

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We are the only U.S. accredited institution offering 100% online degrees with culinary classes and hands-on industry externships!1<\/sup><\/p>\n

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U.S. Department of Education Recognized Agency<\/h5>\n

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Colorado Department of Higher Education<\/h5>\n

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National Council for State Authorization Reciprocity Agreements<\/h5>\n

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2026-2027 Military Friendly\u00ae School<\/h5>\n

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2026-2027 Military Friendly\u00ae Spouse School<\/h5>\n

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Our online programs are available through the Boulder campus. Auguste Escoffier School of Culinary Arts in Boulder, Colorado is nationally accredited by the Accrediting Council for Continuing Education and Training (ACCET).<\/p>\n

 <\/p>\n

It is also approved and regulated by the Colorado Department of Higher Education (CDHE), Division of Private Occupational Schools. Auguste Escoffier School of Culinary Arts (Boulder, CO) has been approved by CDHE to participate in the National Council for State Authorization Reciprocity Agreements (NC-SARA).<\/p>\n

[\/vc_column_text][\/vc_column][\/vc_row][vc_row css_animation=”element_from_fade” row_type=”row” use_row_as_full_screen_section=”no” type=”grid” angled_section=”no” text_align=”left” background_image_as_pattern=”without_pattern” background_color=”#eeeeee” padding_top=”35″ padding_bottom=”35″ el_class=”testimonial”][vc_column width=”1\/6″][vc_single_image image=”15792″ img_size=”full” alignment=”center” style=”vc_box_circle_2″ qode_css_animation=”element_from_fade” qode_hover_animation=”zoom_in”][\/vc_column][vc_column width=”5\/6″][vc_column_text]\u201cWe\u2019re able to connect with students that may have not thought about sustainability from an environmental perspective. Being a smart business owner means that you\u2019re also being smart about the foods that you\u2019re preparing and buying. Our students are able to make an impact on their future career, their current career, and how sustainability is a big piece of it.\u201d*<\/em>[\/vc_column_text][vc_separator type=”small” position=”left” color=”#c59128″ thickness=”3″ width=”60″][vc_column_text css=””]<\/p>\n

STEPHANIE MICHALAK WHITE, DIRECTOR OF EDUCATION<\/h5>\n

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Curriculum<\/h2>\n

Multiple classes can occur in 6 week sessions.<\/p>\n

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Plant-Based Culinary Foundations I<\/h3>\n

In this course, students will be introduced to food safety and sanitation practices in order to prevent foodborne illnesses. They will also be presented with information about food allergens, levels of severity, and measures a chef can take to keep guests safe and included. Additionally, this course will introduce students to the professional plant-based kitchen by familiarizing them with not only traditional culinary tools, utensils, and equipment but also those unique to the plant-based kitchen. They will practice knife safety, cutting techniques, standard measurements and conversions, and basic cooking techniques. But perhaps most importantly, students will classify foods into their food groups to understand basic recipe structures and begin modifying traditional recipes with plant-based substitutions. These concepts will be echoed throughout the entirety of the program.<\/p>\n

Plant-Based Culinary Foundations II<\/h3>\n

In this course, students will continue their plant-based education with the creation of stocks and soups, which will be leveraged in future plant-based dishes. Students will also prepare a variety of legumes and grains that introduce new techniques and flavors to their culinary palate.<\/p>\n

Plant-Based Culinary Foundations III<\/h3>\n

In the final foundations course, students will apply skills and knowledge gained in prior foundations to the preparation of stews. Students will also prepare a variety of plant-based proteins using the appropriate techniques for each. Finally, students will combine all their fundamental culinary skills and apply them to the theory of meal composition. They will design and prepare balanced dishes focusing on meal composition, flavor profiles, and depth of flavor.<\/p>\n

Foundations of Plant-Based Pastry I<\/h3>\n

In this course, students will be presented with ways to create plant-based frozen desserts as well as techniques to prevent them from freezing solid or becoming gritty in the freezer. They will also prepare fruit based and raw desserts, cookies, bars, and confections using a variety of ingredients such as cream-based sauces, puddings, fillings, nuts, and seeds to name a few. Additionally, students will be introduced to techniques for replacing traditional baking ingredients with plant-based alternatives and how to build flavor in their plant-based pastry dishes.<\/p>\n

Foundations of Plant-Based Pastry II<\/h3>\n

Students will expand upon content learned in Foundations of Plant-Based Pastry I. They will continue their awareness of flavor balance as they use ingredients like fruit purees, for example, to enhance the taste and texture of their plantbased desserts. Students will prepare a variety of plant- based pastries such as cakes, breads, muffins, breakfast foods, truffles, ganache and more. They will also work with yeast allowing them an opportunity to practice folding, rolling, twisting, and cutting dough as they create classic forms that are enriched by seasonings and toppings. Finally, students will modify recipes to accommodate gluten-free diets.<\/p>\n

Seasonal Plant-Based Cuisine<\/h3>\n

This course explores seasonal plant-based cooking using ingredients available during spring, early summer, midsummer, late summer, fall, and winter. Students will explore ways to find and select seasonally fresh vegetables at supermarkets, farmer\u2019s markets, and the like and how to optimally cook them for the best dining results. Students will also be introduced to the benefits of Farm to Table\u00ae cooking and the importance of sustainability practices as they relate to culinary outcomes.<\/p>\n

Plant-Based Approaches to Wellness<\/h3>\n

In Plant-Based Approaches to Wellness, students will examine philosophies of wellness unique to plant-based eating such as, Whole Food Plant-Based, Raw, Ayurveda, and Macro. Students will also look at trending diets and how to prepare dishes within a plant-based culinary framework. Moreover, they will explore various ingredient substitutions to accommodate allergy restrictions.<\/p>\n

Cultural Influences I<\/h3>\n

Students will begin their culinary journey around the world in this Cultural Influences I course. They will be exposed to the traditions, customs, and ingredients unique to specific countries such as Japan, Italy, Greece, India, France, and Vietnam. Students will apply the skills that they have cultivated throughout this program to prepare culturally authentic PB dishes.<\/p>\n

Cultural Influences II<\/h3>\n

Students will continue their cultural culinary journey in Cultural Influences II. They will be exposed to the traditions, customs, and ingredients unique to specific countries such as Lebanon, the United States, Thailand, Spain, Mexico, and Morocco. Students will apply the skills that they have cultivated throughout this program to prepare culturally authentic plant-based dishes.<\/p>\n

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Menu Design*<\/h3>\n

This course explores different types of menus (including both food menus and beverage menus) and their applications. The course covers all aspects of menu planning and design, ranging from visual design to price analysis to making use of available resources. The menu is both a financial tool and a communication tool, and students learn about its uses as both.<\/p>\n

Purchasing and Cost Control*<\/h3>\n

Three out of five foodservice operations fail within five years of opening, often due to money mismanagement; this course gives students the skills to not only keep their restaurant in business but also turn a profit. 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.<\/p>\n

Foodservice Management*<\/h3>\n

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.<\/p>\n

Entrepreneurship<\/h3>\n

This course is a culmination course in 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.<\/p>\n

Business and Professional Communications<\/h3>\n

The Business & Professional Communications course emphasizes the principles and practical application of effective professional communication behaviors within professional, business, and organizational contexts. In addition to identifying the importance of effective communication skills to the hospitality industry, communication styles and effective listening methods are addressed. Listening skills, verbal and nonverbal communication, conflict resolution, cultural differences in communication, and debate techniques are also covered.<\/p>\n

World History and Culture from the Culinary Perspective<\/h3>\n

Throughout history, food has done more than just provide nourishment. From prehistoric times to the present day, food and the pursuit of it has had a transformative role in human history. Food has impacted societal organization, industrial development, military conflict, and economic expansion. As epicure and gastronome, Jean-Anthelme Brillat-Savarin stated, \u201cGastronomy governs the whole of human man.\u201d In addition, food also serves a role in the cultural development of religion, economics, and politics. 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.<\/p>\n

The Science of Nutrition<\/h3>\n

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.<\/p>\n

Foodservice Math and Accounting<\/h3>\n

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.<\/p>\n

Introduction to Psychology in the Workplace<\/h3>\n

he goals of psychology are to describe, explain, predict, and influence behavior and mental processes. With these goals in mind, students will study the scientific process and learn to explain psychological phenomena. They will learn about how those phenomena fit into major psychological theories, and how to practically apply the ideas of psychology.<\/p>\n

*CE135 Restaurant Operations equates to: CE130, CE167, and CE180<\/em>[\/vc_column_text][vc_separator type=”transparent” up=”50″ down=”0″][\/vc_tab][vc_tab title=”EXTERNSHIP” tab_id=”1768512492607-0-6″][vc_column_text css=”.vc_custom_1776966854787{padding-top: 20px !important;padding-right: 20px !important;padding-left: 20px !important;}”]<\/p>\n

Externship I<\/h3>\n

This course provides opportunities for real life experiences in foodservice business and builds on the skills and techniques covered in previous courses. In the course, students apply the skills they have learned in practical ways to real-world situations. Students gain hands-on experience in the kitchen that mirrors their future work in the industry and develops the skills necessary for a culinary career. Immersion in a work environment also allows students to develop industry contacts and build working relationships. Externship courses are specific to the area of program concentration and must be completed for each concentration in which a student is enrolled. Externship must be completed for each new program enrollment.<\/p>\n

Externship II<\/h3>\n

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. Externship courses are specific to the area of program concentration and must be completed for each concentration in which a student is enrolled. Externship must be completed for each new program enrollment.[\/vc_column_text][vc_separator type=”transparent” up=”50″ down=”0″][\/vc_tab][\/vc_tabs][\/vc_column][\/vc_row][vc_row css_animation=”” row_type=”row” use_row_as_full_screen_section=”no” type=”grid” header_style=”light” angled_section=”no” text_align=”center” background_image_as_pattern=”without_pattern” css=”.vc_custom_1776893348829{background-color: #ffffff !important;}” z_index=””][vc_column css=”.vc_custom_1499890939082{padding-top: 20px !important;}”][vc_column_text css=”.vc_custom_1776967000534{padding-top: 40px !important;padding-right: 20px !important;padding-bottom: 40px !important;padding-left: 20px !important;background-color: #FFFFFF80 !important;}”]<\/p>\n

Students can first complete the Diploma in Plant-Based Culinary Arts program and then add the remaining course requirements to complete the Associate of Occupational Studies in Plant-Based Culinary Arts.<\/p>\n

[\/vc_column_text]

\n\t

\n\n\t \n Completed Diploma in Plant-Based Culinary Arts Program <\/span>\n<\/span>\n\n \n <\/span>\n <\/span>\n <\/span>\n<\/span>\n<\/h4>\n
\n
\n [vc_column_text css=””]*When a student completes the Diploma in Plant-Based Culinary Arts online program prior to enrolling into the Associate Degree program.<\/p>\n


\nCourses for Diploma in Plant-Based Culinary Arts consist of:<\/strong>
\nPlant-Based Culinary Foundations I
\nPlant-Based Culinary Foundations II
\nMenu Design
\nPlant-Based Culinary Foundations III
\nFoundations of Plant-Based Pastry I
\nPurchasing and Cost Control
\nFoundations of Plant-Based Pastry II
\nSeasonal Plant-Based Cuisine
\nFoodservice Management
\nPlant-Based Approaches to Wellness
\nCultural Influences I
\nEntrepreneurship
\nCultural Influences II
\nExternship I[\/vc_column_text] <\/div>\n<\/div>

\n\n\t \n Business and Professional Communications <\/span>\n<\/span>\n\n \n <\/span>\n <\/span>\n <\/span>\n<\/span>\n<\/h4>\n
\n
\n [vc_column_text css=””]The Business & Professional Communications course emphasizes the principles and practical application of effective professional communication behaviors within professional, business, and organizational contexts. In addition to identifying the importance of effective communication skills to the hospitality industry, communication styles and effective listening methods are addressed. Listening skills, verbal and nonverbal communication, conflict resolution, cultural differences in communication, and debate techniques are also covered.[\/vc_column_text] <\/div>\n<\/div>

\n\n\t \n Science of Nutrition <\/span>\n<\/span>\n\n \n <\/span>\n <\/span>\n <\/span>\n<\/span>\n<\/h4>\n
\n
\n [vc_column_text css=””]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.[\/vc_column_text] <\/div>\n<\/div>

\n\n\t \n World History and Culture from the Culinary Perspective <\/span>\n<\/span>\n\n \n <\/span>\n <\/span>\n <\/span>\n<\/span>\n<\/h4>\n
\n
\n [vc_column_text css=””]Throughout history, food has done more than just provide nourishment. From prehistoric times to the present day, food and the pursuit of it has had a transformative role in human history. Food has impacted societal organization, industrial development, military conflict, and economic expansion. As epicure and gastronome, Jean-Anthelme Brillat-Savarin stated, \u201cGastronomy governs the whole of human man.\u201d In addition, food also serves a role in the cultural development of religion, economics, and politics. 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.[\/vc_column_text] <\/div>\n<\/div>

\n\n\t \n Foodservice Math and Accounting <\/span>\n<\/span>\n\n \n <\/span>\n <\/span>\n <\/span>\n<\/span>\n<\/h4>\n
\n
\n [vc_column_text css=””]<\/p>\n
\n
\n

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.<\/p>\n<\/div>\n<\/div>\n

[\/vc_column_text] <\/div>\n<\/div>

\n\n\t \n Introduction to Psychology in the Workplace <\/span>\n<\/span>\n\n \n <\/span>\n <\/span>\n <\/span>\n<\/span>\n<\/h4>\n
\n
\n [vc_column_text css=””]<\/p>\n
\n
\n

The goals of psychology are to describe, explain, predict, and influence behavior and mental processes. With these goals in mind, students will study the scientific process and learn to explain psychological phenomena. They will learn about how those phenomena fit into major psychological theories, and how to practically apply the ideas of psychology<\/p>\n<\/div>\n<\/div>\n

[\/vc_column_text] <\/div>\n<\/div>

\n\n\t \n Externship II <\/span>\n<\/span>\n\n \n <\/span>\n <\/span>\n <\/span>\n<\/span>\n<\/h4>\n
\n
\n [vc_column_text css=””]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. Externship courses are specific to the area of program concentration and must be completed for each concentration in which a student is enrolled. Externship must be completed for each new program enrollment.[\/vc_column_text] <\/div>\n<\/div><\/div>[vc_empty_space height=”80px”][\/vc_column][\/vc_row][vc_row row_type=”parallax” header_style=”light” parallax_content_width=”in_grid” text_align=”center” full_screen_section_height=”no” anchor=”accreditations” section_height=”540″ el_class=”services_icons_hover” css=”.vc_custom_1751469500809{background-color: #ffffff !important;}”][vc_column css=”.vc_custom_1499890939082{padding-top: 20px !important;}”][vc_column_text css=”.vc_custom_1701968992206{padding-top: 35px !important;}” el_class=”maroon”]<\/p>\n

Additional Opportunities For Students<\/h2>\n

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International Study Opportunities in France<\/h5>\n

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Annual graduation in Boulder, CO<\/h5>\n

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Farm to Table\u00ae workshops throughout the year<\/h5>\n

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Program Highlights<\/h2>\n

[\/vc_column_text][vc_separator type=”small” position=”center” color=”#c59128″ thickness=”3″ width=”100″ up=”21″ down=”80″][vc_row_inner row_type=”row” type=”full_width” text_align=”left” css_animation=””][vc_column_inner width=”1\/3″][vc_single_image image=”15567″ img_size=”full” add_caption=”yes” alignment=”center” qode_css_animation=”element_from_top”][vc_column_text css=”.vc_custom_1736795992339{padding-top: 10px !important;}” el_class=”white”]<\/p>\n

Professional Instruction<\/h4>\n

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Entrepreneurial & business-focused<\/h4>\n

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Sustainability & Wellness-Focused<\/h4>\n

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100% ONLINE CLASSES WITH hands-on INDUSTRY EXTERNSHIPS<\/h4>\n

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PRACTICAL SKILLS & OPERATIONAL AWARENESS<\/h4>\n

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CAREER PLANNING
\nAND PREPARATION<\/h4>\n

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EMPHASIS ON FOODSERVICE MANAGEMENT & COST CONTROL<\/h4>\n

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NATIONALLY ACCREDITED<\/h4>\n

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KITCHEN LAB: HANDS-ON ASSIGNMENTS<\/h4>\n

[\/vc_column_text][vc_separator type=”transparent” up=”50″ down=”0″][\/vc_column_inner][\/vc_row_inner][\/vc_column][\/vc_row][vc_row css_animation=”” row_type=”row” use_row_as_full_screen_section=”no” type=”grid” angled_section=”no” text_align=”center” background_image_as_pattern=”without_pattern” anchor=”about” background_color=”#eeeeee” padding_top=”76″ padding_bottom=”65″ z_index=””][vc_column width=”5\/6″ offset=”vc_col-lg-offset-1 vc_col-lg-10 vc_col-md-offset-1 vc_col-md-10 vc_col-sm-offset-1 vc_col-xs-12″][vc_video link=”https:\/\/player.vimeo.com\/video\/600363610″ align=”center” css_animation=”none”][vc_separator type=”small” position=”center” color=”#c59128″ thickness=”3″ width=”100″ up=”21″ down=”21″][vc_column_text]<\/p>\n

How Online Culinary School Works<\/h5>\n

[\/vc_column_text][\/vc_column][\/vc_row][vc_row css_animation=”element_from_fade” row_type=”row” use_row_as_full_screen_section=”no” type=”grid” angled_section=”no” text_align=”left” background_image_as_pattern=”without_pattern” background_color=”#ffffff” padding_top=”35″ padding_bottom=”35″ el_class=”testimonial” z_index=””][vc_column width=”1\/6″][vc_single_image image=”15794″ img_size=”full” alignment=”center” style=”vc_box_circle_2″ qode_css_animation=”element_from_fade” qode_hover_animation=”zoom_in”][\/vc_column][vc_column width=”5\/6″][vc_column_text]\u201cMy purpose is to feed life. Escoffier, definitely with their farm-to-table lifestyle, fit with my ethics about work. So, I encourage anybody: Don\u2019t stop your dreams. If you want to go back to school, go back to school. And you can definitely do that after you retire or separate from the military. Because your life does not stop.\u201d*<\/em>[\/vc_column_text][vc_separator type=”small” position=”left” color=”#c59128″ thickness=”3″ width=”60″][vc_column_text]<\/p>\n

TIFFANY MOORE, ONLINE CULINARY ARTS GRADUATE & U.S. Army Veteran<\/h5>\n

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Tuition<\/h2>\n

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Total Program Cost:<\/h3>\n

$36,225*<\/h1>\n
\n

No Application Fee!<\/p>\n<\/div>\n

Financial Aid is available to those who apply and qualify<\/div>\n

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*The total program cost listed above encompasses tuition, tool kit, uniform, and an optional non-refundable technology fee if you do not already have a computer. As textbooks are delivered electronically, the cost of books used in the program and available online to the students are included in the tuition cost. For more cost details, refer to our catalog<\/a>.<\/em><\/p>\n

This is the tuition with the Associate Degree taken fully online. When a student is enrolling into the Associate Degree program as a graduate from the Diploma in Plant-Based Culinary Arts online program or Diploma in Plant-Based Cuisine residential program, after qualified transfer credits, the remaining tuition is estimated based on the current rate at the time of transfer. The courses that would qualify for transfer into Restaurant Operations would be: Foodservice Management, Purchasing and Cost Control, and Menu Design.<\/em><\/p>\n

Click here to visit our website and download a catalog<\/a><\/span><\/p>\n

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FINANCIAL AID IS AVAILABLE FOR THOSE WHO
\nAPPLY & QUALIFY.<\/strong><\/h2>\n

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https:\/\/studentaid.gov\/<\/a><\/h3>\n<\/div>\n

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\n

School Code: 037763<\/h3>\n<\/div>\n

[\/vc_column_text][\/vc_column_inner][\/vc_row_inner][vc_row_inner row_type=”row” type=”full_width” text_align=”left” css_animation=”” css=”.vc_custom_1516402715252{margin-top: 30px !important;}” el_id=”fabuttons”][vc_column_inner width=”1\/2″ css=”.vc_custom_1709926034694{padding-bottom: 20px !important;}” offset=”vc_col-lg-3 vc_col-md-6 vc_col-xs-12″]The College Scorecard<\/a>[\/vc_column_inner][vc_column_inner width=”1\/2″ css=”.vc_custom_1709926044769{padding-bottom: 20px !important;}” offset=”vc_col-lg-3 vc_col-md-6 vc_col-xs-12″]The College Navigator<\/a>[\/vc_column_inner][vc_column_inner width=”1\/2″ css=”.vc_custom_1709926053253{padding-bottom: 20px !important;}” offset=”vc_col-lg-3 vc_col-md-6 vc_col-xs-12″]The Financial Aid Shopping Sheet<\/a>[\/vc_column_inner][vc_column_inner width=”1\/2″ css=”.vc_custom_1709926060996{padding-bottom: 20px !important;}” offset=”vc_col-lg-3 vc_col-md-6 vc_col-xs-12″]Paying for College<\/a>[\/vc_column_inner][\/vc_row_inner][vc_empty_space height=”20px”][\/vc_column][\/vc_row][vc_row css_animation=”” row_type=”row” use_row_as_full_screen_section=”no” type=”grid” angled_section=”no” text_align=”center” background_image_as_pattern=”without_pattern” anchor=”about” padding_top=”76″ padding_bottom=”65″ css=”.vc_custom_1762185530840{background-color: #ffffff !important;}” z_index=””][vc_column width=”5\/6″ offset=”vc_col-lg-offset-1 vc_col-lg-10 vc_col-md-offset-1 vc_col-md-10 vc_col-sm-offset-1 vc_col-xs-12″][vc_column_text css=”.vc_custom_1762185089490{padding-bottom: 40px !important;}” el_class=”maroon”]<\/p>\n

Professional-Grade Toolkits Featuring ZWILLING products<\/h2>\n

Carefully curated with essential cutlery and tools to help you hone your craft<\/strong><\/p>\n

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A Typical Week at Escoffier<\/h2>\n

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Approximately 15-23 hours per week is spent on school related activities depending on program, credential and personal pace.<\/p>\n

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The week runs from Wednesday to Tuesday with weekly due dates for student work.<\/span><\/p>\n

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Each week\u2019s assignments will be broken into categories of learn, discuss and experience.<\/span><\/p>\n

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LEARN<\/h3>\n

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Each week will begin with assigned reading via our online platform. Students will also watch the recorded chef demos for the week here.<\/p>\n

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DISCUSS<\/h3>\n

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Students participate in discussion boards where the class responds to topics and questions the chef posts in regards to what you’re learning that week. There will also be live lessons held through a video platform each week. Live Sessions are your opportunity to interact with your chef and classmates. Students who attend or watch the archive generally perform better in school.<\/span><\/p>\n

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EXPERIENCE<\/h3>\n

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This is where students \u00a0turn their kitchen into their \u00a0classroom lab, and cook! With all the prep work completed, students can now work through \u00a0assignments by following our production sheet from start to finish, taking photos where instructed to. <\/span><\/p>\n

[\/vc_column_text][\/qode_elements_holder_item][\/qode_elements_holder][vc_separator type=”transparent” up=”20″ down=”0″][\/vc_column_inner][\/vc_row_inner][\/vc_column][\/vc_row][vc_row css_animation=”element_from_fade” row_type=”row” use_row_as_full_screen_section=”no” type=”grid” angled_section=”no” text_align=”left” background_image_as_pattern=”without_pattern” background_color=”#eeeeee” padding_top=”35″ padding_bottom=”35″ el_class=”testimonial”][vc_column width=”1\/6″][vc_single_image image=”15812″ img_size=”full” alignment=”center” style=”vc_box_circle_2″ qode_css_animation=”element_from_fade” qode_hover_animation=”zoom_in”][\/vc_column][vc_column width=”5\/6″][vc_column_text]\u201cThere was one time when I made veloute, one of the mother sauces. I thought it tasted fine, but when I smelled it, it came off a little bit smoky, so I wrote it down. My Chef Instructor gave me feedback by looking at the pictures of my sauce. He noticed the moments it began burning from the pictures that I didn\u2019t really notice. But he was able to catch it, see where I went wrong, and correct me along the way.\u201d*<\/em>[\/vc_column_text][vc_separator type=”small” position=”left” color=”#c59128″ thickness=”3″ width=”60″][vc_column_text]<\/p>\n

DAMIAN PALACIOS, ONLINE CULINARY ARTS STUDENT<\/h5>\n

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1<\/sup>Our Boulder, CO campus is the only accredited institution in the United States to offer both fully online diploma and degree programs with culinary classes and hands-on industry externships. We are accredited by ACCET – A Partnership for Quality\u00ae\ufe0f. ACCET is listed by the U.S. Department of Education as a nationally recognized accrediting agency.<\/i><\/p>\n

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*This information may not reflect every student’s experience. Results and outcomes may be based on several factors such as geographical region or previous experience.<\/i><\/p>\n

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For more information about our completion rates and other important consumer information, please visit our website<\/a>.<\/p>\n

\n

Read our\u00a0privacy policy<\/a>.<\/p>\n<\/div>\n

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Copyright \u00a9 2026 Auguste Escoffier School of Culinary Arts. All rights reserved.
\nAuguste Escoffier School of Culinary Arts is a registered trademark of Triumph Higher Education Group. The Auguste Escoffier School of Culinary Arts Logo is a trademark of Triumph Higher Education Group.<\/p>\n

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