Auguste Escoffier School of Culinary Arts was founded in 2010 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 French chef who is regarded as the father of modern haute cuisine, and known for creating the kitchen brigade system [citation needed], à la carte menu[citation needed] and the mother sauces.[jargon][citation needed] The school is affiliated with the Auguste Escoffier Foundation, and Le Musée Escoffier de l'Art Culinaire. Michel Escoffier, the great grandson of Auguste Escoffier, is a member of the parent corporation's advisory board.
The pastry arts program at the Austin campus is a 60-week course issuing an associate degree in Applied Science in Pastry Arts program. In Boulder, the pastry arts diploma program offered at the Boulder campus is a 32-week course.
Online
Offered through the Boulder campus, the Diploma in Culinary Arts and Operations program is a 15-month long accredited program. The program requires a 6-week industry externship. Additionally, there is a 13-month Diploma in Professional Pastry Arts program.
Enrollment and Admissions
As of 2023, the Boulder campus (including online) enrolled 8,571 students. The Austin campus enrolled 372 students. The student body includes both high school graduates and adult learners.[2]
The school accepts financial aid and G.I. Bill benefits. According to the National Center for Education Statistics, 54% of Escoffier Boulder students receive some form of financial aid and 53% take out federal student loans,[3] with an average net price of about $11,554 per year (as of 2022–23).[4]
References
↑ "Our Schools". TriumphEducation.com. Retrieved October 30, 2021.
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