{"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":"2026-04-22T20:39:56","modified_gmt":"2026-04-22T20:39:56","slug":"home","status":"publish","type":"page","link":"https:\/\/onlinepastrydegree.escoffier.edu\/","title":{"rendered":"Home"},"content":{"rendered":"

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Steps To Success As An
\nOnline Pastry Arts Student<\/h2>\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

[\/vc_column_text][\/vc_column_inner][vc_column_inner width=”1\/4″ css=”.vc_custom_1733348763891{padding-top: 30px !important;padding-right: 12px !important;padding-left: 12px !important;background-color: #FFFFFF !important;}”][vc_single_image image=”15754″ img_size=”109×66″ alignment=”center” css=”.vc_custom_1733429824115{padding-top: 20px !important;padding-right: 10px !important;padding-left: 10px !important;background-color: #FFFFFF !important;}” qode_css_animation=””][vc_column_text css=”.vc_custom_1733428066095{padding-top: 20px !important;padding-right: 20px !important;padding-bottom: 20px !important;padding-left: 20px !important;background-color: #FFFFFF !important;}”]<\/p>\n

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

[\/vc_column_text][\/vc_column][\/vc_row][vc_row css_animation=”” row_type=”row” use_row_as_full_screen_section=”no” type=”full_width” angled_section=”no” text_align=”left” background_image_as_pattern=”without_pattern”][vc_column][vc_column_text]<\/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][vc_column_text css=””]“This was the best decision of my life! I have my degree and am working at opening my own bakery. My life feels more complete now. Thank you, Escoffier, for helping make my dreams come true!”*<\/em>[\/vc_column_text][vc_separator type=”small” position=”left” color=”#c59128″ thickness=”3″ width=”60″][vc_column_text css=””]<\/p>\n

Katie Harris, Baking & Pastry Arts Graduate & Head Pastry Chef at Oconomowoc Lake Club<\/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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Accreditations & Associations<\/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

[\/vc_column_text][\/vc_column_inner][\/vc_row_inner][vc_row_inner row_type=”row” type=”full_width” text_align=”left” css_animation=”” el_class=”military” css=”.vc_custom_1776191469254{padding-top: 20px !important;}”][vc_column_inner width=”1\/4″ css=”.vc_custom_1519255997955{padding-bottom: 0px !important;}”][\/vc_column_inner][vc_column_inner width=”1\/4″ css=”.vc_custom_1595264464792{padding-bottom: 0px !important;}”][vc_column_text css=””] <\/a>
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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_empty_space height=”60px”][\/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=”15489″ 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]\u201cThe Escoffier Online education is a more accessible and affordable quality education available to a great many more people than the classic brick and mortar campus.\u201d<\/em>[\/vc_column_text][vc_separator type=”small” position=”left” color=”#c59128″ thickness=”3″ width=”60″][vc_column_text]<\/p>\n

Chef Jeremiah Tower, American Celebrity Chef & Father of California Cuisine<\/h5>\n

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Curriculum<\/h2>\n

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Fundamentals of Baking and Pastry<\/h3>\n

The Fundamentals of Baking and Pastry begins with course work concentrating on food safety and sanitation in the professional kitchen. The importance of proper hygiene, food handling and storage, cleaning, pest control and HACCP in a food service operation is explored. The course includes baking and pastry mixing methods and ingredient identification. The framework to understand the principles of the following cooking and baking techniques are taught: classic pastry doughs, p\u00e2te \u00e0 choux, fried doughs, pies and tarts, baked custards and stove top custards, quick breads, scones, muffins, cookies, brownies and bars, as well as dessert sauces.<\/p>\n

Patisserie<\/h3>\n

Patisserie begins with learning the classic meringue techniques that lead into the creation of European buttercreams. Students will learn classic mixing methods and piping skills. Specialty dessert cakes and decorated special occasion cakes are a major focus of this course work concentrating on factors related to the baking industry. Frozen desserts and plating are focused in this course. The course includes hand modeling techniques using rolled fondant, gum paste, marzipan, and modeling chocolate. The framework to understand the principles and techniques in the construction of putting together a wedding cake are also covered. Pastry and baking production timelines are examined in this course. Finally, students are introduced to sugar cookery and fresh fruit dessert items. This course provides instruction, examples, and guidance in the following areas: decorating classic European cakes, rolled fondant designed cakes, hand iced specialty cakes, ice cream and sorbet, candied fruit, gum paste flowers, marzipan and modeling chocolate.<\/p>\n

Confiserie and Artisan Baking<\/h3>\n

Artisan Bread provides the framework to understand the principles of the following methods and techniques: the methods of pre-fermentation, biga, and sponge, starting and maintaining a variety of sourdough starters, extended fermentation, the steps of bread production, proper shaping, proofing and scoring, whole grain breads, Italian artisan breads, enriched breads, and special occasion\/ holiday breads, puff pastry and laminated dough. Students will explore the proper techniques in buying, storing and melting chocolate, chocolate tempering, chocolate candies, truffles and pralines, nut based candies, cooked sugar based candies and sugar art showpiece design and execution, chocolate molding, chocolate finishing techniques, chocolate decorations, amenity design and execution, chocolate showpiece design and execution.<\/p>\n

Global and Contemporary Cuisine<\/h3>\n

This course highlights modern considerations in the baking industry. Trends in diets and eating habits are constantly changing, and being able to stay on top of them is a key industry skill. Students also learn about cutting-edge trends in dessert composition and contemporary plating techniques, and how to stay current with those. In addition, the course explores different regions\u2019 desserts, as well as their cultural significance and the historical influences that produced them.[\/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_1776883709311{padding-top: 20px !important;padding-right: 20px !important;padding-left: 20px !important;}”]<\/p>\n

Menu Design and Management<\/h3>\n

This course explores different types of 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 its use as both is explained. Students learn about both food and beverage menus.<\/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

Foodservice Math & 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

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

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

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 c ourse a lso e xplores h ow t o a ct responsibly and make decisions that benefit the company.<\/p>\n

Technical Writing for the Hospitality Industry<\/h3>\n

Technical Writing for the Hospitality Industry, prepares students to write in the hospitality and foodservice professions. In a professional setting, writing provides readers information they need in a format they can understand. Unlike most academic writing, in which students demonstrate their learning to a professor who already knows the subject, in technical communication the writer is the expert, and the readers are the learners. In the hospitality and foodservice industries, students and professionals write a variety of documents for supervisors, colleagues, and customers such as explaining a problem or product, preparing a proposal, or illustrating a project. This course teaches students to adapt their writing to different audiences and purposes. This course outlines strategies for making subjects clear to readers who need to understand them. To communicate effectively with an audience, writing must meet rigorous editing standards, in addition to writing in a clear, concise style and presenting information logically.<\/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

Building Your Own Business<\/h3>\n

This course covers such topics as business planning, pricing, credit management, government regulation, legal concerns, and business ethics. Students learn how to manage and how to lead. For the final project for this course, the student will complete and present a business plan for a food service operation.[\/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_1776883758388{padding-top: 20px !important;padding-right: 20px !important;padding-left: 20px !important;}”]<\/p>\n

Pastry Industry Externship I<\/h3>\n

This course provides opportunities for real life experiences in an operational restaurant or related business and builds on the skills and techniques covered in previous courses. In the course, students apply the skills they\u2019ve 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 develop the skills necessary for a culinary career. Immersion in a work environment also allows students to develop industry contacts and build working relationships.<\/p>\n

Pastry Industry Externship II<\/h3>\n

This course provides opportunities for real life experiences in an operational restaurant or related business and builds on the skills and techniques covered in previous courses. In the course, students apply the skills they\u2019ve 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 develop the skills necessary for a culinary career. Immersion in a work environment also allows students to develop industry contacts and build working relationships.[\/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_1776890221569{background-color: #ffffff !important;}” z_index=””][vc_column css=”.vc_custom_1499890939082{padding-top: 20px !important;}”][vc_column_text css=”.vc_custom_1776883951492{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 Professional Pastry Arts Program and then add the remaining course requirements to complete the Associate of Occupational Studies Degree in Baking and Pastry.<\/p>\n

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\n\t

\n\n\t \n Completed Diploma in Professional Pastry Arts Program <\/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][vc_column_text css=””]*When a student completes the Diploma in Professional Pastry Arts online program prior to enrolling into the Associate Degree program.
\n
\nCourses for Diploma in Pastry Arts Program consist of:<\/strong>
\nFundamentals of Baking and Pastry I
\nFundamentals of Baking and Pastry II
\nMenu Design and Management
\nContemporary Pastry Arts
\nGlobal Pastry Arts
\nPurchasing and Cost Control
\nFoundations of Bread I
\nFoundations of Bread II
\nFoodservice Management
\nConfiserie
\nCake Design and Decorating
\nBuilding Your Own Business
\nPastry Industry Externship 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 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 The 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 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
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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

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\n\n\t \n Technical Writing for the Hospitality Industry <\/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
\n
\n

Technical Writing for the Hospitality Industry, prepares students to write in the hospitality and foodservice professions. In a professional setting, writing provides readers information they need in a format they can understand. Unlike most academic writing, in which students demonstrate their learning to a professor who already knows the subject, in technical communication the writer is the expert, and the readers are the learners. In the hospitality and foodservice industries, students and professionals write a variety of documents for supervisors, colleagues, and customers such as explaining a problem or product, preparing a proposal, or illustrating a project. This course teaches students to adapt their writing to different audiences and purposes. This course outlines strategies for making subjects clear to readers who need to understand them. To communicate effectively with an audience, writing must meet rigorous editing standards, in addition to writing in a clear, concise style and presenting information logically.<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n

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\n\n\t \n Pastry Industry 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 opportunities for real life experiences in an operational restaurant or related business and builds on the skills and techniques covered in previous courses. In the course, students apply the skills they\u2019ve 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 develop the skills necessary for a culinary career. Immersion in a work environment also allows students to develop industry contacts and build working relationships.[\/vc_column_text] <\/div>\n<\/div><\/div>[vc_empty_space height=”80px”][\/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=”15658″ 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]“The knowledge from Escoffier has given me the skills and confidence not only in my baking, but to take my baking and creations to the next level.”*<\/em>[\/vc_column_text][vc_separator type=”small” position=”left” color=”#c59128″ thickness=”3″ width=”60″][vc_column_text]<\/p>\n
Trista Besecker, Online Pastry Arts Graduate<\/h5>\n

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Program Highlights<\/h2>\n

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HANDS-ON TRAINING<\/h4>\n

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Entrepreneurial
\nCurriculum<\/h4>\n

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CLASSIC &
\nCONTEMPORARY TECHNIQUES<\/h4>\n

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PASTRY HANDS-ON INDUSTRY
\nEXTERNSHIPS<\/h4>\n

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EXPERIENCED CHEF
\nEDUCATORS<\/h4>\n

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

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NATIONALLY ACCREDITED<\/h4>\n

[\/vc_column_text][vc_separator type=”transparent” up=”50″ down=”0″][\/vc_column_inner][vc_column_inner width=”1\/3″][\/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=”full_width” angled_section=”no” text_align=”left” background_image_as_pattern=”without_pattern” z_index=””][vc_column][vc_raw_html css=””]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[\/vc_raw_html][\/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=”15484″ 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]\u201cThe externship put me in a real-life situation and helped me further develop and hone skills that could really only happen on the job. As it turned out, one of my externship sites offered me a job, and I am now the pastry chef for a little caf\u00e9.\u201d*<\/em>[\/vc_column_text][vc_separator type=”small” position=”left” color=”#c59128″ thickness=”3″ width=”60″][vc_column_text css=””]<\/p>\n

Jill Meredith, Baking and Pastry Arts Program<\/h5>\n

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Tuition<\/h2>\n

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Total Program Cost:<\/h3>\n

$33,435*<\/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

 <\/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 APPLY & 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_1709927067587{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_1709927083450{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_1709927098650{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_1709927113544{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

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How Chef Instructors Evaluate Student Dishes Online<\/h2>\n

[\/vc_column_text][vc_separator type=”small” position=”center” color=”#c59128″ thickness=”3″ width=”100″ up=”21″ down=”21″][vc_video link=”https:\/\/youtu.be\/3FBsDbOH8LE” align=”center” css_animation=”none”][\/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” padding_top=”35″ padding_bottom=”35″ el_class=”testimonial” z_index=”” background_color=”#eeeeee”][vc_column width=”1\/6″][vc_single_image image=”15483″ 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]\u201cThe skills that are taught in the Escoffier Online program are not only beneficial to someone wanting to work in the industry, but anyone who loves to bake.\u201d*<\/em>[\/vc_column_text][vc_separator type=”small” position=”left” color=”#c59128″ thickness=”3″ width=”60″][vc_column_text css=””]<\/p>\n

Sheri Gaskins, Baking and Pastry Arts Program<\/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>.
\nRead our\u00a0privacy policy<\/a>.<\/p>\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

[\/vc_column_text][\/vc_column][\/vc_row][vc_row css_animation=”” row_type=”row” use_row_as_full_screen_section=”no” type=”full_width” angled_section=”no” text_align=”left” background_image_as_pattern=”without_pattern”][vc_column][\/vc_column][\/vc_row]<\/p>\n<\/div>","protected":false},"excerpt":{"rendered":"

[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=”#ffffff” padding_top=”76″ padding_bottom=”65″][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] Steps To Success As An Online Pastry Arts Student [\/vc_column_text][vc_separator type=”small” position=”center” color=”#c59128″ thickness=”3″ width=”100″ up=”21″ down=”21″][vc_video link=”https:\/\/youtu.be\/jDgWMwB0BY0″ align=”center” css_animation=”none” css=””][\/vc_column][\/vc_row][vc_row css_animation=”” row_type=”row” use_row_as_full_screen_section=”no” type=”full_width” header_style=”dark”…<\/p>\n","protected":false},"author":4,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"open","ping_status":"open","template":"full_width.php","meta":{"footnotes":""},"class_list":["post-14869","page","type-page","status-publish","hentry"],"_links":{"self":[{"href":"https:\/\/onlinepastrydegree.escoffier.edu\/index.php?rest_route=\/wp\/v2\/pages\/14869","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/onlinepastrydegree.escoffier.edu\/index.php?rest_route=\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/onlinepastrydegree.escoffier.edu\/index.php?rest_route=\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/onlinepastrydegree.escoffier.edu\/index.php?rest_route=\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/onlinepastrydegree.escoffier.edu\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=14869"}],"version-history":[{"count":1,"href":"https:\/\/onlinepastrydegree.escoffier.edu\/index.php?rest_route=\/wp\/v2\/pages\/14869\/revisions"}],"predecessor-version":[{"id":15810,"href":"https:\/\/onlinepastrydegree.escoffier.edu\/index.php?rest_route=\/wp\/v2\/pages\/14869\/revisions\/15810"}],"wp:attachment":[{"href":"https:\/\/onlinepastrydegree.escoffier.edu\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=14869"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}