“I chose Auguste Escoffier School of Culinary Arts because of the hands-on environment, attention to detail and the reputation of the school. My education far exceeded my expectations. The Chef Educators really care about teaching and are open to working with any student that wants help. My class was made up of people with all levels of skill and from all parts of the country. This really enhanced the experience, because we learned from each other.”*
Monica Paredes
Program Highlights
Hands-On Training
Small Class Sizes
Classic & Contemporary Techniques
Specialty Diets & Artisanal Baking
Industry Externship
Experienced Chef Educators
Career Services Support
Nationally Accredited
AUGUSTE ESCOFFIER SCHOOL OF CULINARY ARTS GRADUATION*
Pastry Arts Diploma
30 Weeks
6-week Class Blocks
24 weeks of
hands-on training
6 weeks of industry training through externship
Curriculum
Fundamentals of Baking & Pastry
This 6-week class 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 are explored. The national ServSafe® exam is administered as part of this course.
Patisserie
Establish an understanding of the principles of the following patisserie practices: frozen desserts, meringues, soufflés, sponge cake elements, cake assembly and decoration, mousses and bavarians, garnishes, and plating composition. This course also covers fruit desserts including poaching fruit, candied fruit, jams/marmalades, and pate de fruit.
Confiserie and Artisan Baking
Artisan Bread making provides the framework for understanding the principles of pre-fermentation, biga, and sponge, starting and maintaining a variety of sourdough starters, extended fermentation, the 10 steps of bread production, proper shaping, proofing and scoring, whole grain breads, Italian artisan breads, enriched breads, special occasion/holiday breads, puff pastry and laminated dough. In the confiserie portion of the course, students will study the proper techniques in buying, storing melting and 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 & execution, chocolate showpiece design and execution.
Global and Contemporary Cuisine
Explore the cultural differences of desserts as well as the history and importance of international baked goods from regions such as Latin America, North America, Europe, Africa and Asia. This course also includes an introduction to using molecular gastronomy in the pastry arts and contemporary dessert plating.
Pastry Industry Externship
Gain relevant, hands-on experience and explore career-path options by working in an approved food service establishment. All students are required to satisfy 6 weeks and complete other assignments to fulfill their externship commitment as part of their graduation requirements.
“My experience in the Pastry Arts program made all the difference for me. I went into the program as a good baker; I came out a professional baker.”*
Stacy Walker
A Typical Week at Escoffier**
25 hours per week on campus
5 to 10 hours per week for work outside of class
Class format consists of research, planning, discussion, experience, feedback and reflection
4 kitchen courses and 6 week industry externship experience
Online interface for course materials so all resources are in one place
**Hours per week recommended for academics and school-related activities, depending on the student’s learning style.Â
Tuition
TOTAL PROGRAM COST:
$19,569*
*Total program cost includes tuition, uniforms (non-refundable), toolkit, and an optional non-refundable technology fee. The cost of books is not included. Students may choose to purchase books when enrolling. For more cost details, see the catalog.
“I learned a lot. My chef educators took a difficult task, really broke it down and challenged us to retrace our steps even when we made mistakes to understand why the pastry may not have turned out perfectly. This helped to both expand our knowledge and understand the science behind the art.”*