{"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":"2026-02-17T03:34:10","modified_gmt":"2026-02-17T03:34:10","slug":"home","status":"publish","type":"page","link":"https:\/\/onlinepastrydegree.escoffier.edu\/","title":{"rendered":"Home"},"content":{"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]<\/p>\n

Steps To Success As An
\nOnline Pastry Arts Student<\/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\/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” angled_section=”no” text_align=”center” background_image_as_pattern=”without_pattern” z_index=””][vc_column css=”.vc_custom_1499890939082{padding-top: 20px !important;}”][vc_separator type=”transparent” up=”42″ down=”0″][vc_column_text css=””]<\/p>\n

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

[\/vc_column_text][vc_separator type=”small” position=”center” color=”#c59128″ thickness=”3″ width=”100″ up=”21″ down=”60″][\/vc_column][\/vc_row][vc_row css_animation=”” row_type=”row” use_row_as_full_screen_section=”no” type=”full_width” header_style=”dark” angled_section=”no” text_align=”center” background_image_as_pattern=”without_pattern” z_index=”” el_id=”kristen” css=”.vc_custom_1733341469825{background-image: url(https:\/\/online.escoffier.edu\/wp-content\/uploads\/2024\/12\/escoffier-spokesperson-Kristin-Kish-stands-with-escoffier-culinary-students-in-an-escoffier-kitchen.jpg?id=15883) !important;background-position: center !important;background-repeat: no-repeat !important;background-size: cover !important;}” padding_bottom=”0″][vc_column css=”.vc_custom_1733340845696{padding-top: 20px !important;}”][vc_row_inner row_type=”row” type=”grid” text_align=”center” css_animation=”” background_color=”#1E1E1EE6″ css=”.vc_custom_1733341451486{padding-top: 30px !important;padding-right: 30px !important;padding-bottom: 30px !important;padding-left: 30px !important;}”][vc_column_inner][vc_column_text css=”” el_class=”white”]<\/p>\n

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

[\/vc_column_text][\/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” header_style=”light” angled_section=”no” text_align=”center” background_image_as_pattern=”without_pattern” background_color=”#ffffff” padding_top=”32″ padding_bottom=”35″ el_class=”services_icons_hover”][vc_column css=”.vc_custom_1499890939082{padding-top: 20px !important;}”][vc_row_inner row_type=”row” type=”full_width” text_align=”left” css_animation=””][vc_column_inner width=”1\/3″][vc_single_image image=”15561″ img_size=”275×255″ alignment=”center” qode_css_animation=””][vc_empty_space height=”24px”][\/vc_column_inner][vc_column_inner width=”2\/3″ css=”.vc_custom_1537398683425{padding-top: 20px !important;}”][vc_column_text el_class=”left”]<\/p>\n

Did you Know?<\/h2>\n

[\/vc_column_text][vc_separator type=”small” position=”left” color=”#c59128″ thickness=”3″ width=”100″ up=”20″ down=”5″][vc_column_text css=””]<\/p>\n

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

[\/vc_column_text][\/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=”center” background_image_as_pattern=”without_pattern” background_color=”#eeeeee” padding_top=”70″ padding_bottom=”0″ min_height=”477″ z_index=”” background_image=”15755″ side_padding=”5″ el_id=”claims”][vc_column][vc_row_inner row_type=”row” use_as_box=”use_row_as_box” type=”full_width” text_align=”left” css_animation=””][vc_column_inner width=”1\/4″ css=”.vc_custom_1733348745276{padding-top: 30px !important;padding-right: 12px !important;padding-left: 12px !important;background-color: #FFFFFF !important;}”][vc_single_image image=”15751″ img_size=”66×66″ alignment=”center” css=”.vc_custom_1733429800265{padding-top: 20px !important;padding-right: 10px !important;padding-left: 10px !important;}” qode_css_animation=””][vc_column_text css=”.vc_custom_1758224584939{padding-top: 20px !important;padding-bottom: 20px !important;}”]<\/p>\n

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

[\/vc_column_text][vc_column_text css=”.vc_custom_1758224588526{padding-bottom: 40px !important;}”]<\/p>\n

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

[\/vc_column_text][\/vc_column_inner][vc_column_inner width=”1\/4″ css=”.vc_custom_1733348750369{padding-top: 30px !important;padding-right: 12px !important;padding-left: 12px !important;background-color: #FFFFFF !important;}”][vc_single_image image=”15753″ img_size=”53×66″ alignment=”center” css=”.vc_custom_1733429807815{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_1733349621780{padding-top: 20px !important;padding-bottom: 20px !important;background-color: #FFFFFF !important;}”]<\/p>\n

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

[\/vc_column_text][vc_column_text css=”.vc_custom_1758224598453{padding-bottom: 40px !important;background-color: #FFFFFF !important;}”]<\/p>\n

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

[\/vc_column_text][\/vc_column_inner][vc_column_inner width=”1\/4″ css=”.vc_custom_1733348759268{padding-top: 30px !important;padding-right: 12px !important;padding-left: 12px !important;background-color: #FFFFFF !important;}”][vc_single_image image=”15752″ img_size=”75×66″ alignment=”center” css=”.vc_custom_1733429815996{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_1733349617123{padding-top: 20px !important;padding-right: 20px !important;padding-bottom: 20px !important;padding-left: 20px !important;background-color: #FFFFFF !important;}”]<\/p>\n

LARGEST IN THE USA<\/h3>\n

[\/vc_column_text][vc_column_text css=”.vc_custom_1733349076480{padding-bottom: 40px !important;background-color: #FFFFFF !important;}”]<\/p>\n

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

[\/vc_column_text][vc_column_text css=”.vc_custom_1733428079651{padding-bottom: 40px !important;background-color: #FFFFFF !important;}”]<\/p>\n

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

[\/vc_column_text][\/vc_column_inner][\/vc_row_inner][vc_empty_space][vc_column_text css=”” el_class=”white”]<\/p>\n

*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

[\/vc_column_text][\/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” background_image=”15560″ section_height=”340″ el_class=”services_icons_hover” css=”.vc_custom_1649368008463{background-color: #ffffff !important;}”][vc_column css=”.vc_custom_1499890939082{padding-top: 20px !important;}”][vc_separator type=”transparent” up=”44″ down=”0″][vc_column_text]<\/p>\n

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

[\/vc_column_text][vc_separator type=”small” position=”center” color=”#c59128″ thickness=”3″ width=”100″ up=”21″ down=”20″][vc_column_text]<\/p>\n

Our Mission<\/h3>\n

[\/vc_column_text][vc_separator type=”transparent” up=”20″ down=”0″][vc_column_text css=”.vc_custom_1762895306175{padding-right: 20px !important;padding-left: 20px !important;}” el_class=”bold”]<\/p>\n

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

[\/vc_column_text][\/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=”740″ el_class=”services_icons_hover” css=”.vc_custom_1762980347872{background-color: #eeeeee !important;}”][vc_column css=”.vc_custom_1499890939082{padding-top: 20px !important;}”][vc_empty_space height=”14px”][vc_column_text css=”.vc_custom_1519340171702{padding-top: 25px !important;}” el_class=”maroon”]<\/p>\n

Accreditations & Associations<\/h2>\n

[\/vc_column_text][vc_separator type=”small” position=”center” color=”#c59128″ thickness=”3″ width=”100″ up=”21″ down=”15″][vc_row_inner row_type=”row” type=”full_width” text_align=”left” css_animation=””][vc_column_inner][vc_column_text css=”.vc_custom_1762982117985{padding-top: 40px !important;padding-right: 20px !important;padding-bottom: 40px !important;padding-left: 20px !important;}”]<\/p>\n

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

 <\/p>\n

Escoffier\u2019s Boulder campus, including our online programs, is honored to be recognized as a 2025-2026 Military Friendly\u00ae School<\/strong>.<\/p>\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=”home_row” css=”.vc_custom_1561048586285{padding-top: 20px !important;}”][vc_column_inner width=”1\/3″ css=”.vc_custom_1519255997955{padding-bottom: 0px !important;}”][vc_single_image image=”15639″ img_size=”211×120″ alignment=”center” qode_css_animation=”element_from_top”][vc_column_text css=”.vc_custom_1519252347179{padding-top: 20px !important;}”]<\/p>\n

U.S. DEPARTMENT OF EDUCATION RECOGNIZED AGENCY<\/h5>\n

[\/vc_column_text][\/vc_column_inner][vc_column_inner width=”1\/3″ css=”.vc_custom_1595264464792{padding-bottom: 0px !important;}”][vc_single_image image=”15638″ img_size=”120×120″ alignment=”center” qode_css_animation=”element_from_top”][vc_column_text css=”.vc_custom_1519341266919{padding-top: 20px !important;}”]<\/p>\n

COLORADO DEPARTMENT OF HIGHER EDUCATION<\/h5>\n

[\/vc_column_text][\/vc_column_inner][vc_column_inner width=”1\/3″ css=”.vc_custom_1595264470270{padding-bottom: 0px !important;}”][vc_single_image image=”15698″ img_size=”120×120″ alignment=”center” qode_css_animation=”element_from_top” el_class=”mobileimg”][vc_column_text css=”.vc_custom_1595264118045{padding-top: 20px !important;}”]<\/p>\n

NATIONAL COUNCIL FOR STATE AUTHORIZATION RECIPROCITY AGREEMENTS<\/h5>\n

[\/vc_column_text][\/vc_column_inner][\/vc_row_inner][vc_column_text css=”.vc_custom_1670020429727{padding-top: 40px !important;padding-right: 20px !important;padding-left: 20px !important;}”]<\/p>\n

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

[\/vc_column_text][\/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” row_negative_margin=”disable_negative_margin” anchor=”curriculum” background_image=”15617″ padding_top=”76″ padding_bottom=”65″ z_index=”” border_color=”#eeeeee”][vc_column offset=”vc_col-lg-offset-1 vc_col-lg-10 vc_col-md-offset-1 vc_col-md-10 vc_col-xs-12″][vc_column_text css=””]<\/p>\n

Curriculum<\/h2>\n

Multiple classes can occur during one 6-week session.<\/strong><\/p>\n

[\/vc_column_text][vc_separator type=”small” position=”center” color=”#c59128″ thickness=”3″ width=”100″ up=”21″ down=”21″]

\n\t

\n\n\t \n Fundamentals of Baking and Pastry <\/span>\n<\/span>\n\n \n <\/span>\n <\/span>\n <\/span>\n<\/span>\n<\/h4>\n
\n
\n [vc_column_text css=””]This course concentrates 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, pate a 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.[\/vc_column_text] <\/div>\n<\/div>

\n\n\t \n Menu Design and Management <\/span>\n<\/span>\n\n \n <\/span>\n <\/span>\n <\/span>\n<\/span>\n<\/h4>\n
\n
\n [vc_column_text css=””]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.[\/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=””]<\/p>\n
\n
\n

This 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<\/div>\n<\/div>\n

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

\n\n\t \n Patisserie <\/span>\n<\/span>\n\n \n <\/span>\n <\/span>\n <\/span>\n<\/span>\n<\/h4>\n
\n
\n [vc_column_text css=””]Patisserie introduces students to the skills and techniques needed to become a well-trained pasty professional, including instruction, examples and guidance in classic meringue, buttercreams, mixing, and piping. Cake decorating is a large focus and includes wedding cakes. Frozen desserts, fresh fruit and sugar cookery are addressed. Plating and baking production timelines are also examined.[\/vc_column_text] <\/div>\n<\/div>

\n\n\t \n Foodservice Math & Accounting <\/span>\n<\/span>\n\n \n <\/span>\n <\/span>\n <\/span>\n<\/span>\n<\/h4>\n
\n
\n [vc_column_text css=””]This course introduces students to managerial accounting and cost control concepts and explains their applications to specific operations within the hospitality industry including expenses, revenue, food, beverage, labor, and other controllable and non-controllable costs. Income statements and profit analysis are covered as well.[\/vc_column_text] <\/div>\n<\/div>

\n\n\t \n Purchasing and Cost Control <\/span>\n<\/span>\n\n \n <\/span>\n <\/span>\n <\/span>\n<\/span>\n<\/h4>\n
\n
\n [vc_column_text css=””]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.[\/vc_column_text] <\/div>\n<\/div>

\n\n\t \n Confiserie and Artisan Baking <\/span>\n<\/span>\n\n \n <\/span>\n <\/span>\n <\/span>\n<\/span>\n<\/h4>\n
\n
\n [vc_column_text css=””]Artisan Bread provides the framework for understanding the principles behind various methods and techniques, including pre-fermentation, biga, and sponge methods; extended fermentation; the steps of bread production; and proper shaping, proofing, and scoring. Students will also explore whole-grain breads, Italian artisan breads, enriched breads, special occasion and holiday breads, and laminated doughs.<\/p>\n

Additionally, students will study proper techniques for buying, storing, and melting chocolate; tempering chocolate; creating chocolate candies, truffles, pralines, nut-based candies, and cooked sugar-based candies; as well as understanding the principles of sugar art design and execution, chocolate decorations, amenity design and execution.[\/vc_column_text] <\/div>\n<\/div>

\n\n\t \n World History & 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=””]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 This course examines the role of food and its contribution and influence over history, culture, religion, economics, and politics.[\/vc_column_text] <\/div>\n<\/div>

\n\n\t \n Foodservice Management <\/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

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<\/div>\n<\/div>\n

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

\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

This course prepares students to write in the hospitality and food service professions. In a professional setting, writing provides readers information they need in a format they can understand. 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

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

\n\n\t \n Global and Contemporary Cuisine <\/span>\n<\/span>\n\n \n <\/span>\n <\/span>\n <\/span>\n<\/span>\n<\/h4>\n
\n
\n [vc_column_text css=””]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] <\/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=””]This course covers the basic principles of nutrition, emphasizing nutrients, food sources, and their role in growth, development, and overall health. Contemporary and global nutritional issues are also discussed.[\/vc_column_text] <\/div>\n<\/div>

\n\n\t \n Building Your Own Business <\/span>\n<\/span>\n\n \n <\/span>\n <\/span>\n <\/span>\n<\/span>\n<\/h4>\n
\n
\n [vc_column_text css=””]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] <\/div>\n<\/div>

\n\n\t \n Pastry Industry Externship I <\/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>

\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_column_text css=”.vc_custom_1751474814723{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

[\/vc_column_text]

\n\t

\n\n\t \n Intro <\/span>\n<\/span>\n\n \n <\/span>\n <\/span>\n <\/span>\n<\/span>\n<\/h4>\n
\n
\n [vc_column_text css=””]<\/p>\n

Completed Diploma in Professional Pastry Arts Program<\/h3>\n

*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=””]This course emphasizes the principles and practical application of effective professional communication behaviors within professional, business, and organizational contexts.[\/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=””]This course examines the role of food and its contribution and influence over history, culture, religion, economics, and politics.[\/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=””]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
\n

This course introduces students to managerial accounting concepts and explains their applications to specific operations within the hospitality industry.<\/p>\n<\/div>\n<\/div>\n

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

\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

This course prepares students to write in the hospitality and food service professions. In the hospitality and foodservice profession, 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.<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n

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

\n\n\t \n Culinary 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 additional opportunities for real life experiences in an operational restaurant or related business and builds on the skills and techniques covered in previous courses.[\/vc_column_text] <\/div>\n<\/div><\/div>[\/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

[\/vc_column_text][\/vc_column][\/vc_row][vc_row row_type=”parallax” header_style=”dark” parallax_content_width=”in_grid” text_align=”center” full_screen_section_height=”no” anchor=”programhighlights” background_image=”15527″ section_height=”840″ css=”.vc_custom_1558293591112{padding-top: 35px !important;}”][vc_column css=”.vc_custom_1505193238597{padding-top: 50px !important;}”][vc_separator type=”transparent” up=”20″ down=”0″][vc_column_text el_class=”white”]<\/p>\n

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=”15735″ img_size=”83×83″ add_caption=”yes” alignment=”center” css=”” qode_css_animation=”element_from_top”][vc_column_text css=”.vc_custom_1581454003632{padding-top: 10px !important;}” el_class=”white”]<\/p>\n

HANDS-ON TRAINING<\/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=”15736″ img_size=”83×83″ add_caption=”yes” alignment=”center” css=”” qode_css_animation=”element_from_top”][vc_column_text css=”.vc_custom_1533777368701{padding-top: 10px !important;}” el_class=”white”]<\/p>\n

Entrepreneurial
\nCurriculum<\/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=”15738″ img_size=”83×83″ add_caption=”yes” alignment=”center” css=”” qode_css_animation=”element_from_top”][vc_column_text css=”.vc_custom_1581454365875{padding-top: 10px !important;}” el_class=”white”]<\/p>\n

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

[\/vc_column_text][vc_separator type=”transparent” up=”50″ down=”0″][\/vc_column_inner][\/vc_row_inner][vc_row_inner row_type=”row” type=”full_width” text_align=”left” css_animation=””][vc_column_inner width=”1\/3″][vc_single_image image=”15737″ img_size=”83×83″ add_caption=”yes” alignment=”center” css=”” qode_css_animation=”element_from_top”][vc_column_text css=”.vc_custom_1623260132531{padding-top: 10px !important;}” el_class=”white”]<\/p>\n

PASTRY HANDS-ON INDUSTRY
\nEXTERNSHIPS<\/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=”15451″ img_size=”full” add_caption=”yes” alignment=”center” qode_css_animation=”element_from_top”][vc_column_text css=”.vc_custom_1581454711261{padding-top: 10px !important;}” el_class=”white”]<\/p>\n

EXPERIENCED CHEF
\nEDUCATORS<\/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=”15739″ img_size=”83×83″ add_caption=”yes” alignment=”center” css=”” 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_row_inner row_type=”row” type=”full_width” text_align=”left” css_animation=””][vc_column_inner width=”1\/3″][\/vc_column_inner][vc_column_inner width=”1\/3″][vc_single_image image=”15619″ img_size=”full” add_caption=”yes” alignment=”center” css=”” qode_css_animation=”element_from_top”][vc_column_text css=”.vc_custom_1581454183800{padding-top: 10px !important;}” el_class=”white”]<\/p>\n

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

[\/vc_column_text][\/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=”tuition” background_image=”15798″ section_height=”780″ el_class=”services_icons_hover” css=”.vc_custom_1771299249405{margin-bottom: 0px !important;background-color: #ffffff !important;}”][vc_column css=”.vc_custom_1499890939082{padding-top: 20px !important;}”][vc_separator type=”transparent” up=”30″ down=”0″][vc_column_text el_class=”maroon”]<\/p>\n

Tuition<\/h2>\n

[\/vc_column_text][vc_separator type=”small” position=”center” color=”#c59128″ thickness=”3″ width=”100″ up=”21″ down=”15″][vc_separator type=”transparent” up=”30″ down=”0″][vc_row_inner row_type=”row” type=”full_width” text_align=”left” css_animation=”” background_color=”#00000000″ padding_bottom=”60px”][vc_column_inner width=”1\/6″][\/vc_column_inner][vc_column_inner width=”2\/3″ css=”.vc_custom_1771299102280{background-color: #FFFFFF !important;}”][vc_column_text css=”.vc_custom_1771299152596{padding-top: 0px !important;padding-right: 0px !important;padding-bottom: 0px !important;padding-left: 0px !important;background-color: #FFFFFF !important;}” el_class=”tuition”]<\/p>\n

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

[\/vc_column_text][vc_separator type=”transparent” up=”30″ down=”0″][vc_column_text css=”.vc_custom_1771299172535{padding-top: 0px !important;padding-right: 20px !important;padding-bottom: 0px !important;padding-left: 20px !important;background-color: #FFFFFF !important;}” el_class=”small”]<\/p>\n

*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

[\/vc_column_text][vc_separator type=”transparent” up=”30″ down=”30″][\/vc_column_inner][vc_column_inner width=”1\/6″][\/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” header_style=”dark” angled_section=”no” text_align=”center” background_image_as_pattern=”without_pattern” anchor=”services” background_color=”#7f1b20″ el_class=”services_icons_hover” css=”.vc_custom_1500184148340{padding-top: 20px !important;padding-bottom: 20px !important;}”][vc_column css=”.vc_custom_1499901177801{padding-top: 20px !important;}”][vc_empty_space height=”20px”][vc_column_text el_class=”white”]<\/p>\n

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

[\/vc_column_text][vc_separator type=”transparent” up=”20″ down=”0″][vc_row_inner row_type=”row” type=”grid” text_align=”left” css_animation=””][vc_column_inner width=”1\/2″ css=”.vc_custom_1500405321233{margin-top: 0px !important;margin-bottom: 0px !important;}”][vc_column_text el_class=”white”]<\/p>\n

\n

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

[\/vc_column_text][\/vc_column_inner][vc_column_inner width=”1\/2″][vc_column_text el_class=”white”]<\/p>\n

\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

[\/vc_column_text][vc_video link=”https:\/\/www.youtube.com\/watch?v=9Eq6vR_M38g” align=”center” css_animation=”none” css=””][vc_empty_space height=”64px”][\/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=”atypicalweek” background_image=”15560″ section_height=”740″ el_class=”services_icons_hover” css=”.vc_custom_1584118091707{background-color: rgba(255,255,255,0.1) !important;*background-color: rgb(255,255,255) !important;}”][vc_column css=”.vc_custom_1499890939082{padding-top: 20px !important;}”][vc_separator type=”transparent” up=”44″ down=”0″][vc_column_text]<\/p>\n

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

[\/vc_column_text][vc_separator type=”small” position=”center” color=”#c59128″ thickness=”3″ width=”100″ up=”21″ down=”15″][vc_separator type=”transparent” up=”44″ down=”0″][vc_row_inner row_type=”row” type=”full_width” text_align=”left” css_animation=”” padding_top=”0″ css=”.vc_custom_1499900523111{padding-top: 0px !important;}”][vc_column_inner el_class=”bold”][vc_column_text css=”.vc_custom_1713377057638{padding-right: 20px !important;padding-left: 20px !important;}”]<\/p>\n

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

[\/vc_column_text][vc_empty_space height=”24px”][vc_column_text css=”.vc_custom_1537396123333{padding-right: 20px !important;padding-left: 20px !important;}”]<\/p>\n

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

[\/vc_column_text][vc_empty_space height=”24px”][vc_column_text css=”.vc_custom_1560466453519{padding-right: 20px !important;padding-left: 20px !important;}”]<\/p>\n

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

[\/vc_column_text][qode_elements_holder number_of_columns=”three_columns” alignment_one_column=”center”][qode_elements_holder_item vertical_alignment=”top” advanced_animations=”no” item_padding=”20px”][vc_column_text css=”.vc_custom_1560465897620{padding-bottom: 0px !important;}” el_class=”maroon”]<\/p>\n

LEARN<\/h3>\n

[\/vc_column_text][vc_separator type=”small” position=”center” color=”#c59128″ thickness=”3″ width=”100″ up=”0″ down=”15″][vc_column_text el_class=”maroon”]<\/p>\n

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

[\/vc_column_text][\/qode_elements_holder_item][qode_elements_holder_item vertical_alignment=”top” advanced_animations=”no” item_padding=”20px 10px 20px 10px”][vc_column_text css=”.vc_custom_1537396917912{padding-bottom: 0px !important;}” el_class=”maroon”]<\/p>\n

DISCUSS<\/h3>\n

[\/vc_column_text][vc_separator type=”small” position=”center” color=”#c59128″ thickness=”3″ width=”100″ up=”0″ down=”15″][vc_column_text el_class=”maroon”]<\/p>\n

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

[\/vc_column_text][\/qode_elements_holder_item][qode_elements_holder_item vertical_alignment=”top” advanced_animations=”no” item_padding=”20px”][vc_column_text css=”.vc_custom_1537396929928{padding-bottom: 0px !important;}” el_class=”maroon”]<\/p>\n

EXPERIENCE<\/h3>\n

[\/vc_column_text][vc_separator type=”small” position=”center” color=”#c59128″ thickness=”3″ width=”100″ up=”0″ down=”15″][vc_column_text el_class=”maroon”]<\/p>\n

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=”” 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=”55″ 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]<\/p>\n

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

[\/vc_column_text][\/vc_column][\/vc_row][vc_row css_animation=”” row_type=”row” use_row_as_full_screen_section=”no” type=”grid” header_style=”dark” angled_section=”no” text_align=”center” background_image_as_pattern=”without_pattern” anchor=”services” background_color=”#1d1d1d” el_class=”services_icons_hover” css=”.vc_custom_1640820035706{padding-top: 20px !important;padding-bottom: 20px !important;}” el_id=”footer” z_index=””][vc_column css=”.vc_custom_1499901177801{padding-top: 20px !important;}”][vc_column_text el_class=”white”]<\/p>\n

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

[\/vc_column_text][vc_empty_space height=”10px”][vc_column_text el_class=”white”]<\/p>\n

*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

[\/vc_column_text][vc_empty_space height=”20px”][vc_column_text el_class=”white”]<\/p>\n

For more information about our completion rates and other important consumer information, please visit our website<\/a>.
\nRead our\u00a0privacy policy<\/a>.<\/p>\n

[\/vc_column_text][vc_empty_space height=”20px”][vc_column_text el_class=”white”]<\/p>\n

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]<\/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":0,"href":"https:\/\/onlinepastrydegree.escoffier.edu\/index.php?rest_route=\/wp\/v2\/pages\/14869\/revisions"}],"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}]}}