Chef courses If you enjoy a great meal, you may think about the career opportunities of the high-end chef. When we prepare each dish we pretend, for an instant, we are trying out different flavor combinations to experiment with. The journey to becoming a kitchen cook can take some time and effort but its destination is well worth it. In 2026 the demand for chefs will be up 10% over its average for the job market. What is the best strategy for successful self-promotion?
The Auguste Escoffier School of Culinary Arts is located in the United States.
Switzerland’s Culinary Arts Academy
The Culinary Institute of America is a culinary school in the United States.
Paris, France’s Le Cordon Bleu.
Kendall College’s School of Culinary Arts is a culinary arts school. Read More…
Boulder, Colorado, and Austin, Texas are both home to this school. This certified school specializes in culinary and pastry arts education and provides diploma and degree programs.
According to the farm-to-table philosophy, the school teaches students to respect local resources and sustainable practices, as well as teaching them where the foods they cook come from. Financial help is offered for those who meet the requirements, depending on the institution and program. Read More…
Escoffier is in the top ten culinary schools, according to CulinaryOne.com, because of their prestigious chef professors.
A culinary arts degree from the Auguste Escoffier School of Culinary Arts might help you break into the field or grow in it. Our certificate and degree options can help students prepare for a number of interesting career opportunities, with campuses in Austin, Texas, and Boulder, Colorado, two of the country’s most busy culinary hubs, as well as online culinary arts and pastry arts programs. Read More…
In both our residential and online culinary schools, we adopt a competency-based approach to teaching culinary arts. This guarantees that pupils have mastered the key core skills and practices. Auguste Escoffier School of Culinary Arts offers program alternatives for everyone’s taste, whether you want on-campus or online culinary education.
Culinary Arts Programs Available Online
Plant-Based Culinary Arts Programs Available Online
Holistic Nutrition & Wellness Programs Available Online
The Hospitality and Restaurant Operations Management Program is an online program that teaches you how to manage your restaurant’s operations.
Campus in Austin
Boulder University’s main campus Read More…
Online Baking & Pastry Courses for Working Adults at an Affordable Price
To start your new career, get a degree or diploma in baking and pastry arts.
The only certified culinary school in the United States that offers 100% online degrees that include culinary studies and hands-on industry externships.
Externship in a Professional Kitchen for Restaurant Entrepreneurship and Culinary Training
1 Ranked Culinary School in the World2
Unlimited access to America’s Test Kitchen and Escoffier’s 320+ online courses.
Mentorship with instructors from ATK and Escoffier
Video Instruction (Step-by-Step)
Classes range from beginner to advanced.
You’ll study interactive courses delivered by our professional chef instructors, participate in live classroom discussions, learn about the business side of the industry, and fine-tune your techniques and knowledge – all in the comfort of your own kitchen – through our diploma and degree programs in Pastry Arts. Read More…
However, Our Professional Pastry Arts diploma curriculum provides a one-of-a-kind. Industry-relevant, 100% online baking, and also, pastry arts education. So, Everything from artisan bread baking and cake designing to menu planning and budget. Such as Management is covered in our diploma curriculum. The program culminates in a six-week externship in a food service facility, which provides students with essential hands-on experience in a professional kitchen setting.
So, The Associate of Occupational Studies in Baking and Pastry provides the academic. And also, practical foundations are required for success in the food service and hospitality industries. No matter where your goals take you, the baking and pastry courses in our online program may equip you with the skills you’ll need to succeed.
For an integrated and unique approach to the pastry arts, the AOS curriculum combines lectures, demonstrations, baking, and evaluation. Students participate in a 12-week hands-on industry externship to get practical experience in an approved industry setting. Read More…
Students will study the fundamentals of professional bakeshop work in this course, including mise en place, baking math (measuring and converting recipes), as well as safety and sanitation. The students will then explore basic pastry and baking techniques, learning numerous methods for making cookies and doughs.
Students build on what they learned in the previous course in this course. They broaden their bakery knowledge by baking a variety of pies and tartlets, as well as making custards (both stovetop and baked), dessert sauces, and pâte à choux.
However, this course examines the many types of menus (including food and beverage menus) and their uses. So, The course covers all areas of menu planning and design, from visual design to price analysis to resource utilization. The menu serves as both a financial and a communication tool, and students are taught how to use it in both capacities.
This course focuses on current issues in the baking sector. Students learn about the latest trends in dessert composition and presentation techniques, as well as how to keep up with them. Dietary and eating habits are continuously evolving, and staying on top of them is an important industry skill.
This course looks at the geographical and cultural effects on desserts all over the world. Students will study regional sweets from around the world, find common ingredients and important flavors, and then perform the techniques used in each region’s countries. Through readings, debates, and practical projects, students will travel to the allocated regions each week.
Three out of every five foodservice businesses fail within five years of launching, frequently owing to financial mismanagement; this course equips students with the knowledge and abilities to not only keep their restaurant afloat but also to make a profit. So, Students will learn about purchasing, receiving, and inventory management. And also, menu pricing in this course. However, Students learn how to cut expenses while still providing a comprehensive range of services to customers. From the basics of culinary math through an overview of storeroom operations, inventory, portion management, purchased and edible portions, ingredient conversions, and recipe costing, the course progresses. Read More…
Moreover, students will study the fundamentals of making bread. And also, dough products in this course. So, To make many types of bread, students will use starters . And levains, calculate appropriate temperatures and work with various doughs and pre-ferments. Students will also improve their ability to stick to a production schedule.
This course broadens the student’s bread knowledge to include enriched bread. Students will develop yeasted doughs, laminated doughs, sweet doughs, and puff pastry using more sophisticated procedures, as well as more intricate dough shaping.
However, this course explains the many types of commercial food service operations. And how to manage them using excellent service standards. Also, Students learn about the food service management hierarchy. And also,the abilities required to succeed as a manager, including training, motivation, and discipline. And building a safe and healthy work environment. The course also covers how to act properly and make business-oriented decisions.
So, Students will experiment with more advanced desserts. They will learn about the basic mixing procedures used to construct. Also a wide variety of American and European cakes and tortes, with a concentration on cakes. Students will also learn a variety of cake decorating methods, ranging from basic icings, frostings, and cake construction to intermediate decorating techniques and fine line piping. Throughout the course, students will develop their ability to bake on schedule, following a production timeline-like those in a professional bakeshop.
Students will learn about things that are crucial dessert staples and critical information for the bakeshop but are not necessarily pastry items or baked delicacies. Students begin by learning how to store, melt, and temper chocolate, as well as how to make chocolate ornaments. After that, students will learn about sugar cooking and confections, as well as a range of fruit desserts and petit fours, before finishing with instruction on frozen desserts like ice cream and gelato.
Such as Business planning, pricing, credit management, government regulation, and legal considerations. And also, business ethics are among the subjects covered in this course. So, Students prepare and submit a business plan for a food service operation as their final project in this course.
However, this course builds on the skills and strategies learned in prior courses. By providing real-world experiences in a working restaurant or comparable business. So, Students use what they’ve learned in class to apply what they’ve learned in real-life circumstances. So, They acquire practical kitchen experience that mimics their future job in the industry. And also, builds the skills required for a career in the culinary arts. Students can acquire industry contacts and job ties by immersing themselves in a work setting.