Auguste Escoffier School of Culinary Arts is a culinary school group with campuses in Boulder, Colorado and Austin, Texas. The school specializes in culinary and pastry arts education, offering accredited diploma and degree programs for both subjects. Auguste Escoffier School of Culinary Arts made history when it became the first cooking institution to offer an accredited online culinary arts certificate program through its Boulder campus.
Video Auguste Escoffier School of Culinary Arts
History
Auguste Escoffier School of Culinary Arts was founded in 2011 when it acquired the former Culinary School of the Rockies in Boulder, Colorado. Shortly after that merger, the school purchased an additional campus in Austin, Texas. The school is named after Auguste Escoffier, the renowned French chef who is hailed as the father of modern cuisine and known for creating the kitchen brigade system, menu and the mother sauces. The school has a focus on classic French culinary techniques and is strongly affiliated with the Auguste Escoffier Foundation, Le Musee Escoffier de l'Art Culinaire and Michel Escoffier, the great grandson of the well-known chef and a member of the parent corporation's advisory board.
Maps Auguste Escoffier School of Culinary Arts
Educational programs
Auguste Escoffier School of Culinary Arts in Boulder, Colorado is accredited by the Accrediting Council for Continuing Education and Training (ACCET) and approved and regulated by the Colorado Department of Higher Education, Division of Private Occupational Schools.[2]
Auguste Escoffier School of Culinary Arts in Austin, Texas is nationally accredited by the Council on Occupational Education (COE), is approved and regulated by the Texas Workforce Commission-Career Schools and Colleges and is authorized as an Associate of Applied Science degree-granting institution through the Texas Higher Education Coordinating Board.
The schools are also affiliated with or members of a number of other associations including but not limited to the International Association of Culinary Professionals, World Association of Chefs Societies, National Restaurant Association and ServSafe. The Culinary Arts program in Austin is programmatically accredited by the American Culinary Federation's Educational Foundation.
Professional programs of both Austin, Texas and Boulder, Colorado campus
Culinary Arts
Both campuses offer full-time culinary arts programs that provide small class sizes and individualized attention to students. Menus increase in complexity with time and focus on classic recipes and modern trends. The curriculums for the Boulder campus' 40-week culinary arts diploma program and Austin's 60-week Associate of Applied Science in Culinary Arts degree program include an offsite, farm-to-table experience, working with local farmers and artisan producers in sustainable practices. Following that, an industry externship is expected to be completed where students work in a (restaurant) kitchen or relevant industry setting, gaining real-life experience.
Pastry Arts
The Pastry Arts program offered at both campuses is a 32-week course that focuses on the essentials of pastry, baking and advanced pastry topics. This program also focuses on small class sizes for a more personal learning experience. Its classic and modern pastry curriculum focuses on molecular gastronomy, cake decorating, artisan bread baking, gluten-free and healthful needs baking as well as signature desserts. Students are also offered real-life experience in an 8-week industry externship.
Online
Offered through the Boulder campus, the Escoffier Online Culinary Arts Fundamentals certificate is a 13-month long accredited program. The curriculum focuses on building cooking techniques useful in a professional kitchen setting as well as entrepreneurship and business management skills. The program requires a 6-week industry externship where students are able to gain hands-on experience and build working relationships applicable to a career in the culinary arts.
References
External links
- Official website
Source of article : Wikipedia
0 Comments