{"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":"2026-08-06T11:21:40","modified_gmt":"2026-08-06T16:21:40","slug":"home","status":"publish","type":"page","link":"https:\/\/plantbaseddiploma.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=”15796″ img_size=”full” style=”vc_box_circle_2″ alignment=”center” 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’re going to be forced to be more creative, or you’re going to be forced to investigate ingredients that you never thought you’d cook with. And as a result, I think it’s 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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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” css=”.vc_custom_1701457360557{margin-top: 15px !important;}” background_color=”#eeeeee” padding_top=”35″ padding_bottom=”35″ el_class=”testimonial” z_index=””][vc_column width=”1\/6″][vc_single_image image=”15798″ img_size=”full” style=”vc_box_circle_2″ alignment=”center” qode_css_animation=”element_from_fade” qode_hover_animation=”zoom_in”][\/vc_column][vc_column width=”5\/6″][vc_column_text]\u201cWe’re able to connect with students that may have not thought about sustainability from an environmental perspective. Being a smart business owner means that you’re also being smart about the foods that you’re 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]<\/p>\n

STEPHANIE MICHALAK WHITE, ASSISTANT PROFESSOR IN CULINARY MEDICINE AT THE UNIVERSITY OF CINCINNATI, WHO HELPED DEVELOP SOME OF ESCOFFIER’S PLANT-BASED PROGRAMS AND SERVED AS DIRECTOR OF ACADEMICS<\/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.[\/vc_column_text][vc_separator type=”transparent” up=”50″ down=”0″][\/vc_tab][vc_tab title=”LECTURE” tab_id=”1768512492564-0-0″][vc_column_text css=”.vc_custom_1776967954532{padding-top: 20px !important;padding-right: 20px !important;padding-left: 20px !important;}”]<\/p>\n

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.[\/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_1776967974592{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.[\/vc_column_text][vc_separator type=”transparent” up=”50″ down=”0″][\/vc_tab][\/vc_tabs][\/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” css=”.vc_custom_1776968039794{background-color: #ffffff !important;}” anchor=”accreditations” section_height=”570″ el_class=”services_icons_hover”][vc_column css=”.vc_custom_1499890939082{padding-top: 20px !important;}”][vc_empty_space][vc_column_text css=”.vc_custom_1701969343607{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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How Online Culinary School Works<\/h5>\n

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Program Highlights<\/h2>\n

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Professional Instruction<\/h4>\n

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

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Nationally Accredited<\/h4>\n

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100% ONLINE CLASSES
\nWITH A hands-on INDUSTRY EXTERNSHIP<\/h4>\n

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

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

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Practical Skills &
\nOperational Awareness<\/h4>\n

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

[\/vc_column_text][vc_separator type=”transparent” up=”50″ down=”0″][\/vc_column_inner][vc_column_inner width=”1\/3″][vc_single_image image=”15974″ add_caption=”yes” img_size=”83×83″ alignment=”center” qode_css_animation=”element_from_top”][vc_column_text css=”.vc_custom_1532987071038{padding-top: 10px !important;}” el_class=”white”]<\/p>\n

CAREER PLANNING
\nAND PREPARATION<\/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=”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=”15802″ img_size=”full” style=”vc_box_circle_2″ alignment=”center” 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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Effective through the August 19, 2026 New Start<\/p>\n

$23,980<\/h1>\n

Total Program Cost*<\/p>\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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Effective on August 18, 2026, and forward<\/p>\n

$24,688<\/h1>\n

Total Program Cost*<\/p>\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

 <\/p>\n

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

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Access to the right technology will be vital to your success at Escoffier.
\nIf you do not currently have access to a computer, we highly recommend purchasing one before your start date. Chromebook computers are typically a very affordable option, and will meet all requirements of our programs.<\/p>\n

 <\/p>\n

How do I get a Chromebook?<\/strong><\/p>\n

You can get a Chromebook in any one of the following ways:<\/p>\n

 <\/p>\n

Purchase from a retailer:<\/strong><\/p>\n

Walmart<\/a><\/span><\/strong> offers many options, and some of their Chromebooks even include monthly finance plans.<\/p>\n

 <\/p>\n

Amazon<\/a><\/span><\/strong> is another retailer that offers a variety of Chromebook options at affordable prices.<\/p>\n

 <\/p>\n

Purchase one in-person. Walmart, Target, Best Buy, and other large stores sell Chromebooks in-store. This option allows you to bring your Chromebook home that same day.<\/p>\n

 <\/p>\n

Purchase through Escoffier:<\/strong><\/p>\n

If you’re unable to purchase directly from a store or retailer such as Walmart or Amazon, talk to your Financial Aid Advisor to find out more about buying one through Escoffier’s Chromebook program for the $250 Technology Fee. Financial Aid Advisors are available at (877) 452-5489 Option 1.<\/p>\n

 <\/p>\n

Please note that if you purchase your Chromebook yourself, you will not pay the $250 Technology Fee.<\/em><\/p>\n

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

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\n

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

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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_1712159942836{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_1712159964316{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_1712159980120{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_1712159997181{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” css=”.vc_custom_1762185530840{background-color: #ffffff !important;}” anchor=”about” 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_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=”15827″ img_size=”full” style=”vc_box_circle_2″ alignment=”center” 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.
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