Auguste Escoffier School of Culinary Arts
Auguste Escoffier School of Culinary Arts empowers students to achieve their potential in the culinary and pastry arts through affordable, accessible, and socially minded quality instruction in the techniques developed by King of Chefs, Auguste Escoffier. Through the latest technology and innovation, students are taught a well-balanced curriculum of culinary skills and methodology as well as a foundation in business. This learning is further enhanced with a focus on understanding and implementing sustainable practices in the industry. Graduates enter their careers with social awareness, practical skills and knowledge, and humility that fosters career success.
Baking Basics Micro-Course
In this course, students learned ingredient functions and measurements that are essential to the bakeshop.Barbecue Essentials
In this self-paced course, students learned about barbecue fundamentals - the science of live fire cooking, techniques to help ensure a successful cook, and demonstrations of how to prepare the most popular meats.Barbecue Essentials
In this self-paced class, you can explore barbecue essentials - the science of live fire cooking, fundamental barbecuing methods, and techniques to help enhance your general skills and knowledge!Bountiful Breads Micro-Course
In this course, students explored the essential mixing methods for quick breads, muffins, and yeast-raised breads.Building the Plant-Based Plate Micro-Course
In this self-paced micro-course, students explored best practices of vegetable and starch cookery, proteins, and traditional center-of-the-plate items to build the perfect plate.Building the Plate Micro-Course
× Learners explored best practices of vegetable and starch cookery along with proteins and traditional center of the plate items to build the perfect plateCertificate of Completion - Culinary Foundations
Certificate of Completion - Culinary FoundationChocolate Techniques Micro-Course
In this course, students learned about this most decadent ingredient in the pastry kitchen- from harvesting to production, and more!Cookies and Custards Micro-Course
In this course, students learned all about cookies, from mixing methods to formations, as well as baked, stirred, and boiled custardsCooking Methods Micro-Course
Students learned how the application of heat in various forms creates the classic cooking techniques we use in professional kitchens. Dry, moist and combination cooking methods are explored.
