{"id":14869,"date":"2014-05-20T07:51:11","date_gmt":"2014-05-20T07:51:11","guid":{"rendered":"http:\/\/demo.qodeinteractive.com\/bridge83\/?page_id=14869"},"modified":"2026-04-22T16:34:16","modified_gmt":"2026-04-22T21:34:16","slug":"home","status":"publish","type":"page","link":"https:\/\/holisticnutritiondegree.escoffier.edu\/","title":{"rendered":"Home"},"content":{"rendered":"

[vc_row css_animation=”element_from_fade” row_type=”row” use_row_as_full_screen_section=”no” type=”grid” angled_section=”no” text_align=”left” background_image_as_pattern=”without_pattern” background_color=”#eeeeee” padding_top=”35″ padding_bottom=”35″ el_class=”testimonial”][vc_column width=”1\/6″][vc_single_image image=”15997″ alignment=”center” style=”vc_box_circle_2″ css=”” qode_css_animation=”element_from_fade” qode_hover_animation=”zoom_in”][\/vc_column][vc_column width=”5\/6″][vc_column_text css=””]“The best part about the program is that I would be able to help others on their food journey. Helping them with a menu, meal prep & eating healthy on a budget. I would recommend it to anyone, that’s for sure.”*<\/em>[\/vc_column_text][vc_separator type=”small” position=”left” color=”#c59128″ thickness=”3″ width=”60″][vc_column_text css=””]<\/p>\n

Kathleen Smith, Online Holistic Nutrition & Wellness student<\/h5>\n

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meet escoffier chef-in-residence<\/h2>\n

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Kristen Kish<\/strong> is the host of Top Chef and Escoffier\u2019s new Chef-in-Residence. Chef Kish will help inspire Escoffier students through a special lecture class, exclusive content, and other engagement activities. About Kristen Kish<\/a><\/p>\n

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Did you Know?<\/h2>\n

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Auguste Escoffier was known as the King of Chefs and the Chef of Kings!<\/h3>\n

His contributions to the culinary world include, but are not limited to: creating the concept of \u00e0 la carte menus, designing the five mother sauces, promoting farm-to-table cuisine, and instituting sanitation standards. His influence on cuisine is felt in kitchens across the world nearly a century later!<\/p>\n

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#1 IN THE WORLD<\/h3>\n

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Ranked the best culinary school in the world in 2025 by Cozymeal<\/a><\/span><\/p>\n

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BEST COLLEGES FOR CULINARY ARTS<\/h3>\n

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Ranked one of the Best Colleges for Culinary Arts in America in 2026 by Niche.com<\/a><\/span><\/p>\n

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LARGEST IN THE USA<\/h3>\n

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Escoffier is the\u00a0largest culinary school brand in the United States<\/u><\/a>*<\/p>\n

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BEST ONLINE SCHOOLS 2025<\/h3>\n

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Newsweek 5-star Award:\u00a0America\u2019s Top Online Learning Schools 2025<\/u><\/a><\/p>\n

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*Based on comparable student population data for Austin and Boulder as currently reported in\u00a0Integrated Postsecondary Education Data System (IPEDS).<\/em><\/p>\n

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Kristen, Online Culinary Arts Student*<\/h5>\n

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Your Goals, Your Passion, Your Future<\/h2>\n

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Our Mission<\/h3>\n

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To cultivate passion and lifetime careers in culinary, hospitality and health by offering affordable, accessible and socially minded education and opportunities to learn.<\/p>\n

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 <\/p>\n

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Accreditations &\u00a0Associations<\/h2>\n

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We are the only U.S. accredited institution offering 100% online degrees with culinary classes and hands-on industry externships!1<\/sup><\/p>\n

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U.S. Department of Education Recognized Agency<\/h5>\n

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Colorado Department of Higher Education<\/h5>\n

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National Council for State Authorization Reciprocity Agreements<\/h5>\n

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2026-2027 Military Friendly\u00ae School<\/h5>\n

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2026-2027 Military Friendly\u00ae Spouse School<\/h5>\n

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Our online programs are available through the Boulder campus. Auguste Escoffier School of Culinary Arts in Boulder, Colorado is nationally accredited by the Accrediting Council for Continuing Education and Training (ACCET).<\/p>\n

 <\/p>\n

It is also approved and regulated by the Colorado Department of Higher Education (CDHE), Division of Private Occupational Schools. Auguste Escoffier School of Culinary Arts (Boulder, CO) has been approved by CDHE to participate in the National Council for State Authorization Reciprocity Agreements (NC-SARA).<\/p>\n

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\u201cWe start talking to you about your externship course really early in the process of becoming a student with us. We want to help you find what the right externship is for you based on your career goals and we help you to find those career goals early on, so you can understand what you want to do with your externship.\u201d<\/em><\/p>\n

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PATRICIA SOUZA, VICE PRESIDENT, CAREER SERVICES AT ESCOFFIER<\/h5>\n

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Curriculum<\/h2>\n

Multiple classes can occur in 6 week sessions.<\/p>\n

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Culinary Foundations I<\/h3>\n

This course begins with food safety and sanitation in the professional kitchen, including proper hygiene, food handling, food storage, cleaning, pest control, in a food service operation. Students become acquainted with tools, utensils, and equipment in professional food service and discuss kitchen layout. Fundamental knife skills, cutting techniques, and the concept of mise en place are covered. Production of stocks, soups are included along with an introduction to grain and legume cookery. An introduction to the role of heat in various cooking techniques rounds out a foundational knowledge in culinary arts.<\/p>\n

Culinary Foundations II<\/h3>\n

This course offers a deeper level continuation of understanding of foundational culinary skills. Students will be introduced to various dry-heat, moist-heat and combination-heat cooking technqiues, as well as understand the role of the five Mother Sauces in cuisine. A greater emphasis on knife cuts and accuracy is focused upon, and plating and presentation are introduced to give students the basic skills necessary to advance in a culinary arts education.<\/p>\n

Fundamentals of Healthy Baking<\/h3>\n

This course introduces the student to proper scaling and measuring in the bakeshop, formula conversion, ingredient function and identification, mixing methods and substitutions for nutritionally based recipes that rival the classics.<\/p>\n

Nutritional Cooking and Special Diets I<\/h3>\n

This course focuses on adjustment of classical cooking methods and techniques to obtain more nutritious foods as part of the overall diet. Emphasis is placed on the characteristics, functions, and food sources of the major nutrients and other important nutritional compounds and how to maximize nutrient retention in food preparation and storage.<\/p>\n

Nutritional Cooking and Special Diets II<\/h3>\n

This course expands on the knowledge gained in HW155 to focus specifically on modification of classical cooking techniques to achieve nutritionally sound menus which focus on addressing disease prevention and\/or supporting health in those with certain diagnoses.[\/vc_column_text][vc_separator type=”transparent” up=”50″ down=”0″][\/vc_tab][vc_tab title=”LECTURE” tab_id=”1768512492564-0-0″][vc_column_text css=”.vc_custom_1776893205701{padding-top: 20px !important;padding-right: 20px !important;padding-left: 20px !important;}”]<\/p>\n

Holistic Nutrition<\/h3>\n

This course covers the basic principles of human nutrition, emphasizing nutrients, food sources, and their role in growth, development, maintenance, and general health. Contemporary and global nutritional issues are also discussed.<\/p>\n

Purchasing and Cost Control<\/h3>\n

Three out of five foodservice operations fail within five years of opening, often due to money mismanagement; this course gives students the skills to not only keep their restaurant in business but also turn a profit. This course introduces students to purchasing, receiving, inventory management and menu pricing. Students learn how to minimize costs and maintain a full range of customer services. The course progresses from the fundamentals of culinary math into an overview of storeroom operations, inventory, portion control, as purchased and edible portions, ingredient conversions, and recipe costing.<\/p>\n

Menu Design<\/h3>\n

This course explores different types of menus (including both food menus and beverage menus) and their applications. The course covers all aspects of menu planning and design, ranging from visual design to price analysis to making use of available resources. The menu is both a financial tool and a communication tool, and students learn about its uses as both.<\/p>\n

Exploring Wellness Concepts I<\/h3>\n

This course explores wellness related concepts and how these practices contribute to the whole being. Emphasis is placed on the theory of each concept, discussing real world examples and identifying opportunities for coaching within appropriate scenarios. Finally, students will look at their behaviors in the context of trying to live to be over 100 years old and make recommendations to themselves to help achieve a long, pleasant aging experience.<\/p>\n

Exploring Wellness Concepts II<\/h3>\n

This course builds upon the topics discussed in HW 170 and explores additional topics related to wellness including sleep, stress management, mindfulness, meditation, herbology and Eastern healing. The course culminates with a client-based case study incorporating multiple concepts learned in the course.<\/p>\n

Coaching Techniques and Practices<\/h3>\n

This course utilizes psychology-based concepts to help students prepare for roles as health coaches. Emphasis is based on transformative learning and the interpersonal influence of the coach to help clients meet goals that previously were out of reach.<\/p>\n

Entrepreneurship<\/h3>\n

This course is a culmination course in entrepreneurship. This course covers such topics as business planning, pricing, credit management, government regulation, and legal concerns. Business ethics and the crucial role and importance of management and leadership are also covered.<\/p>\n

World History and Culture from the Culinary Perspective<\/h3>\n

Throughout history, food has done more than just provide nourishment. From prehistoric times to the present day, food and the pursuit of it has had a transformative role in human history. Food has impacted societal organization, industrial development, military conflict, and economic expansion. As epicure and gastronome, Jean-Anthelme Brillat-Savarin stated, \u201cGastronomy governs the whole of human man.\u201d In addition, food also serves a role in the cultural development of religion, economics, and politics. This course examines the role of food and its contribution and influence over history, culture, religion, economics, and politics. Food customs and attitudes are also explored, as well as, the social awareness selected food patterns and customs.<\/p>\n

Foodservice Math and Accounting<\/h3>\n

Foodservice Math & Accounting introduces students to managerial accounting concepts and explains their applications to specific operations within the hospitality industry. Emphasis is placed on how to administer accounting procedures to minimize costs and maintain a full range of customer services. After summary of the fundamentals of culinary math, an overview of basic business accounting transactions is covered including asset\/liability accounts such as accounts receivable and payable, ledgers, balance sheets, payroll and financial statements.<\/p>\n

Introduction to Psychology in the Workplace<\/h3>\n

The goals of psychology are to describe, explain, predict, and influence behavior and mental processes. With these goals in mind, students will study the scientific process and learn to explain psychological phenomena. They will learn about how those phenomena fit into major psychological theories, and how to practically apply the ideas of psychology.<\/p>\n

Business and Professional Communications<\/h3>\n

The Business & Professional Communications course emphasizes the principles and practical application of effective professional communication behaviors within professional, business, and organizational contexts. In addition to identifying the importance of effective communication skills to the hospitality industry, communication styles and effective listening methods are addressed. Listening skills, verbal and nonverbal communication, conflict resolution, cultural differences in communication, and debate techniques are also covered.<\/p>\n

Advanced Holistic Nutrition<\/h3>\n

This course establishes a foundation for managing a client\u2019s metabolic and wellness needs through nutrition, hydration, sleep, exercise, stress management, and environmental considerations. The course culminates in a personal assessment of these contributors to overall wellness and a case study that takes all of these realms into account and brings them into balance.<\/p>\n

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Externship I<\/h3>\n

This course provides opportunities for real life experiences in foodservice business and builds on the skills and techniques covered in previous courses. In the course, students apply the skills they have learned in practical ways to real-world situations. Students gain hands-on experience in the kitchen that mirrors their future work in the industry and develops the skills necessary for a culinary career. Immersion in a work environment also allows students to develop industry contacts and build working relationships. Externship courses are specific to the area of program concentration and must be completed for each concentration in which a student is enrolled. Externship must be completed for each new program enrollment.<\/p>\n

Externship II<\/h3>\n

This course provides additional opportunities for real life experiences in an operational restaurant or related business and builds on the skills and techniques covered in previous courses. Externship courses are specific to the area of program concentration and must be completed for each concentration in which a student is enrolled. Externship must be completed for each new program enrollment.[\/vc_column_text][vc_separator type=”transparent” up=”50″ down=”0″][\/vc_tab][\/vc_tabs][\/vc_column][\/vc_row][vc_row css_animation=”” row_type=”row” use_row_as_full_screen_section=”no” type=”grid” header_style=”light” angled_section=”no” text_align=”center” background_image_as_pattern=”without_pattern” css=”.vc_custom_1776893348829{background-color: #ffffff !important;}” z_index=””][vc_column css=”.vc_custom_1499890939082{padding-top: 20px !important;}”][vc_column_text css=”.vc_custom_1776893363967{padding-top: 40px !important;padding-right: 20px !important;padding-bottom: 40px !important;padding-left: 20px !important;background-color: #FFFFFF80 !important;}”]<\/p>\n

Students can first complete the Diploma in Holistic Nutrition and Wellness online program and then add the remaining course requirements to complete the Associate Degree in Holistic Nutrition and Wellness online program.<\/p>\n

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\n\t

\n\n\t \n Completed Diploma in Holistic Nutrition and Wellness Online Program <\/span>\n<\/span>\n\n \n <\/span>\n <\/span>\n <\/span>\n<\/span>\n<\/h4>\n
\n
\n [vc_column_text css=””]*When a student completes the Diploma in Holistic Nutrition and Wellness online program prior to enrolling into the Associate Degree program.<\/p>\n


\nCourses for Diploma in Holistic Nutrition and Wellness Online Program consist of:<\/strong>
\nCulinary Foundations I
\nCulinary Foundations II
\nHolistic Nutrition
\nFundamentals of Healthy Baking
\nPurchasing & Cost Control
\nMenu Design
\nNutritional Cooking & Special Diets I
\nNutritional Cooking & Special Diets II
\nExploring Wellness Concepts I
\nExploring Wellness Concepts II
\nCoaching Techniques & Practices
\nEntrepreneurship
\nExternship I[\/vc_column_text] <\/div>\n<\/div>

\n\n\t \n World History and Culture from the Culinary Perspective <\/span>\n<\/span>\n\n \n <\/span>\n <\/span>\n <\/span>\n<\/span>\n<\/h4>\n
\n
\n [vc_column_text css=””]Throughout history, food has done more than just provide nourishment. From prehistoric times to the present day, food and the pursuit of it has had a transformative role in human history. Food has impacted societal organization, industrial development, military conflict, and economic expansion. As epicure and gastronome, Jean-Anthelme Brillat-Savarin stated, \u201cGastronomy governs the whole of human man.\u201d In addition, food also serves a role in the cultural development of religion, economics, and politics. This course examines the role of food and its contribution and influence over history, culture, religion, economics, and politics. Food customs and attitudes are also explored, as well as, the social awareness selected food patterns and customs.[\/vc_column_text] <\/div>\n<\/div>

\n\n\t \n Foodservice Math and Accounting <\/span>\n<\/span>\n\n \n <\/span>\n <\/span>\n <\/span>\n<\/span>\n<\/h4>\n
\n
\n [vc_column_text css=””]<\/p>\n
\n
\n

Foodservice Math & Accounting introduces students to managerial accounting concepts and explains their applications to specific operations within the hospitality industry. Emphasis is placed on how to administer accounting procedures to minimize costs and maintain a full range of customer services. After summary of the fundamentals of culinary math, an overview of basic business accounting transactions is covered including asset\/liability accounts such as accounts receivable and payable, ledgers, balance sheets, payroll and financial statements.<\/p>\n<\/div>\n<\/div>\n

[\/vc_column_text] <\/div>\n<\/div>

\n\n\t \n Introduction to Psychology in the Workplace <\/span>\n<\/span>\n\n \n <\/span>\n <\/span>\n <\/span>\n<\/span>\n<\/h4>\n
\n
\n [vc_column_text css=””]<\/p>\n
\n
\n

The goals of psychology are to describe, explain, predict, and influence behavior and mental processes. With these goals in mind, students will study the scientific process and learn to explain psychological phenomena. They will learn about how those phenomena fit into major psychological theories, and how to practically apply the ideas of psychology<\/p>\n<\/div>\n<\/div>\n

[\/vc_column_text] <\/div>\n<\/div>

\n\n\t \n Business and Professional Communications <\/span>\n<\/span>\n\n \n <\/span>\n <\/span>\n <\/span>\n<\/span>\n<\/h4>\n
\n
\n [vc_column_text css=””]The Business & Professional Communications course emphasizes the principles and practical application of effective professional communication behaviors within professional, business, and organizational contexts. In addition to identifying the importance of effective communication skills to the hospitality industry, communication styles and effective listening methods are addressed. Listening skills, verbal and nonverbal communication, conflict resolution, cultural differences in communication, and debate techniques are also covered.[\/vc_column_text] <\/div>\n<\/div>

\n\n\t \n Advanced Holistic Nutrition <\/span>\n<\/span>\n\n \n <\/span>\n <\/span>\n <\/span>\n<\/span>\n<\/h4>\n
\n
\n [vc_column_text css=””]<\/p>\n
\n
\n
\n
\n

This course establishes a foundation for managing a client\u2019s metabolic and wellness needs through nutrition, hydration, sleep, exercise, stress management, and environmental considerations. The course culminates in a personal assessment of these contributors to overall wellness and a case study that takes all of these realms into account and brings them into balance.<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n

[\/vc_column_text] <\/div>\n<\/div>

\n\n\t \n Externship II <\/span>\n<\/span>\n\n \n <\/span>\n <\/span>\n <\/span>\n<\/span>\n<\/h4>\n
\n
\n [vc_column_text css=””]This course provides additional opportunities for real life experiences in an operational restaurant or related business and builds on the skills and techniques covered in previous courses. Externship courses are specific to the area of program concentration and must be completed for each concentration in which a student is enrolled. Externship must be completed for each new program enrollment.[\/vc_column_text] <\/div>\n<\/div><\/div>[vc_empty_space height=”80px”][\/vc_column][\/vc_row][vc_row row_type=”parallax” header_style=”light” parallax_content_width=”in_grid” text_align=”center” full_screen_section_height=”no” anchor=”accreditations” section_height=”540″ el_class=”services_icons_hover” css=”.vc_custom_1751399735673{background-color: #ffffff !important;}”][vc_column css=”.vc_custom_1499890939082{padding-top: 20px !important;}”][vc_column_text css=”.vc_custom_1701969635353{padding-top: 35px !important;}” el_class=”maroon”]<\/p>\n

Additional Opportunities For Students<\/h2>\n

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International Study Opportunities in France<\/h5>\n

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Annual graduation in Boulder, CO<\/h5>\n

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Farm to Table\u00ae workshops throughout the year<\/h5>\n

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Program Highlights<\/h2>\n

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Professional Instruction<\/h4>\n

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Entrepreneurial & business-focused<\/h4>\n

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nutrition & wellness focus<\/h4>\n

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100% ONLINE CLASSES WITH hands-on INDUSTRY EXTERNSHIPS<\/h4>\n

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PRACTICAL SKILLS & OPERATIONAL AWARENESS<\/h4>\n

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CAREER PLANNING
\nAND PREPARATION<\/h4>\n

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EMPHASIS ON FOODSERVICE MANAGEMENT & COST CONTROL<\/h4>\n

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NATIONALLY ACCREDITED<\/h4>\n

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KITCHEN LAB: HANDS-ON ASSIGNMENTS<\/h4>\n

[\/vc_column_text][vc_separator type=”transparent” up=”50″ down=”0″][\/vc_column_inner][\/vc_row_inner][\/vc_column][\/vc_row][vc_row css_animation=”element_from_fade” row_type=”row” use_row_as_full_screen_section=”no” type=”grid” angled_section=”no” text_align=”left” background_image_as_pattern=”without_pattern” background_color=”#eeeeee” padding_top=”35″ padding_bottom=”35″ el_class=”testimonial” z_index=””][vc_column width=”1\/6″][vc_single_image image=”15860″ img_size=”full” alignment=”center” style=”vc_box_circle_2″ qode_css_animation=”element_from_fade” qode_hover_animation=”zoom_in”][\/vc_column][vc_column width=”5\/6″][vc_column_text]\u201cHaving access to the school online means it is now possible to receive the […] education I always desired, while still being able to grow my business and take care of my busy family.\u201d*<\/em>[\/vc_column_text][vc_separator type=”small” position=”left” color=”#c59128″ thickness=”3″ width=”60″][vc_column_text]<\/p>\n

Kristen Douglas, escoffier online graduate<\/h5>\n

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Professional-Grade Toolkits Featuring ZWILLING products<\/h2>\n

Carefully curated with essential cutlery and tools to help you hone your craft<\/strong><\/p>\n

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Tuition<\/h2>\n

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TOTAL PROGRAM COST<\/h3>\n

$36,225*<\/h1>\n
\n

No Application Fee!<\/p>\n<\/div>\n

Financial Aid is available to those who apply and qualify<\/div>\n

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*The total program cost listed above encompasses tuition, tool kit, uniform, and an optional non-refundable technology fee if you do not already have a computer. As textbooks are delivered electronically, the cost of books used in the program and available online to the students are included in the tuition cost. For more cost details, refer to our catalog<\/a>.<\/em><\/p>\n

 <\/p>\n

Click here to visit our website and download a catalog<\/a><\/span><\/p>\n

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Access to the right technology will be vital to your success at Escoffier.
\nIf you do not currently have access to a computer, we highly recommend purchasing one before your start date. Chromebook computers are typically a very affordable option, and will meet all requirements of our programs.<\/p>\n

 <\/p>\n

How do I get a Chromebook?<\/strong><\/p>\n

You can get a Chromebook in any one of the following ways:<\/p>\n

 <\/p>\n

Purchase from a retailer:<\/strong><\/p>\n

Walmart<\/a><\/span><\/strong> offers many options, and some of their Chromebooks even include monthly finance plans.<\/p>\n

 <\/p>\n

Amazon<\/a><\/span><\/strong> is another retailer that offers a variety of Chromebook options at affordable prices.<\/p>\n

 <\/p>\n

Purchase one in-person. Walmart, Target, Best Buy, and other large stores sell Chromebooks in-store. This option allows you to bring your Chromebook home that same day.<\/p>\n

 <\/p>\n

Purchase through Escoffier:<\/strong><\/p>\n

If you’re unable to purchase directly from a store or retailer such as Walmart or Amazon, talk to your Financial Aid Advisor to find out more about buying one through Escoffier’s Chromebook program for the $250 Technology Fee. Financial Aid Advisors are available at (877) 452-5489 Option 1.<\/p>\n

 <\/p>\n

Please note that if you purchase your Chromebook yourself, you will not pay the $250 Technology Fee.<\/em><\/p>\n

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FINANCIAL AID IS AVAILABLE FOR THOSE WHO
\nAPPLY & QUALIFY.<\/strong><\/h2>\n

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\n

https:\/\/studentaid.gov\/<\/a><\/h3>\n<\/div>\n

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\n

School Code: 037763<\/h3>\n<\/div>\n

[\/vc_column_text][\/vc_column_inner][\/vc_row_inner][vc_row_inner row_type=”row” type=”full_width” text_align=”left” css_animation=”” css=”.vc_custom_1516402715252{margin-top: 30px !important;}” el_id=”fabuttons”][vc_column_inner width=”1\/2″ css=”.vc_custom_1709927229362{padding-bottom: 20px !important;}” offset=”vc_col-lg-3 vc_col-md-6 vc_col-xs-12″]The College Scorecard<\/a>[\/vc_column_inner][vc_column_inner width=”1\/2″ css=”.vc_custom_1709927244752{padding-bottom: 20px !important;}” offset=”vc_col-lg-3 vc_col-md-6 vc_col-xs-12″]The College Navigator<\/a>[\/vc_column_inner][vc_column_inner width=”1\/2″ css=”.vc_custom_1709927259775{padding-bottom: 20px !important;}” offset=”vc_col-lg-3 vc_col-md-6 vc_col-xs-12″]The Financial Aid Shopping Sheet<\/a>[\/vc_column_inner][vc_column_inner width=”1\/2″ css=”.vc_custom_1709927278537{padding-bottom: 20px !important;}” offset=”vc_col-lg-3 vc_col-md-6 vc_col-xs-12″]Paying for College<\/a>[\/vc_column_inner][\/vc_row_inner][vc_empty_space height=”20px”][\/vc_column][\/vc_row][vc_row css_animation=”” row_type=”row” use_row_as_full_screen_section=”no” type=”grid” angled_section=”no” text_align=”center” background_image_as_pattern=”without_pattern” anchor=”about” background_color=”#ffffff” padding_top=”76″ padding_bottom=”65″ z_index=””][vc_column width=”5\/6″ offset=”vc_col-lg-offset-1 vc_col-lg-10 vc_col-md-offset-1 vc_col-md-10 vc_col-sm-offset-1 vc_col-xs-12″][vc_video link=”https:\/\/youtu.be\/jDgWMwB0BY0″ css=””][vc_separator type=”small” position=”center” color=”#c59128″ thickness=”3″ width=”100″ up=”21″ down=”21″][vc_column_text]<\/p>\n

How Online Culinary School Works<\/h5>\n

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A Typical Week at Escoffier<\/h2>\n

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Approximately 15-23 hours per week is spent on school related activities depending on program, credential and personal pace.<\/p>\n

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The week runs from Wednesday to Tuesday with weekly due dates for student work.<\/span><\/p>\n

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Each week\u2019s assignments will be broken into categories of learn, discuss and experience.<\/span><\/p>\n

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LEARN<\/h3>\n

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Each week will begin with assigned reading via our online platform. Students will also watch the recorded chef demos for the week here.<\/p>\n

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DISCUSS<\/h3>\n

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Students participate in discussion boards where the class responds to topics and questions the chef posts in regards to what you’re learning that week. There will also be live lessons held through a video platform each week. Live Sessions are your opportunity to interact with your chef and classmates. Students who attend or watch the archive generally perform better in school.<\/span><\/p>\n

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EXPERIENCE<\/h3>\n

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This is where students \u00a0turn their kitchen into their \u00a0classroom lab, and cook! With all the prep work completed, students can now work through \u00a0assignments by following our production sheet from start to finish, taking photos where instructed to. <\/span><\/p>\n

[\/vc_column_text][\/qode_elements_holder_item][\/qode_elements_holder][vc_separator type=”transparent” up=”20″ down=”0″][\/vc_column_inner][\/vc_row_inner][\/vc_column][\/vc_row][vc_row css_animation=”element_from_fade” row_type=”row” use_row_as_full_screen_section=”no” type=”grid” angled_section=”no” text_align=”left” background_image_as_pattern=”without_pattern” background_color=”#eeeeee” padding_top=”35″ padding_bottom=”35″ el_class=”testimonial”][vc_column width=”1\/6″][vc_single_image image=”15861″ img_size=”full” alignment=”center” style=”vc_box_circle_2″ qode_css_animation=”element_from_fade” qode_hover_animation=”zoom_in”][\/vc_column][vc_column width=”5\/6″][vc_column_text]\u201cI would absolutely recommend Escoffier. It\u2019s affordable, it\u2019s flexible, and it\u2019s comprehensive.\u201d*<\/em>[\/vc_column_text][vc_separator type=”small” position=”left” color=”#c59128″ thickness=”3″ width=”60″][vc_column_text]<\/p>\n

Laura DeVries, Online Culinary Arts Graduate<\/h5>\n

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1<\/sup>Our Boulder, CO campus is the only accredited institution in the United States to offer both fully online diploma and degree programs with culinary classes and hands-on industry externships. We are accredited by ACCET – A Partnership for Quality\u00ae\ufe0f. ACCET is listed by the U.S. Department of Education as a nationally recognized accrediting agency.<\/i><\/p>\n

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*This information may not reflect every student’s experience. Results and outcomes may be based on several factors such as geographical region or previous experience.<\/i><\/p>\n

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For more information about our completion rates and other important consumer information, please visit our website<\/a>.<\/p>\n

\n

Read our\u00a0privacy policy<\/a>.<\/p>\n<\/div>\n

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Copyright \u00a9 2026 Auguste Escoffier School of Culinary Arts. All rights reserved.
\nAuguste Escoffier School of Culinary Arts is a registered trademark of Triumph Higher Education Group. The Auguste Escoffier School of Culinary Arts Logo is a trademark of Triumph Higher Education Group.<\/p>\n

[\/vc_column_text][\/vc_column][\/vc_row]<\/p>\n<\/div>","protected":false},"excerpt":{"rendered":"

[vc_row css_animation=”element_from_fade” row_type=”row” use_row_as_full_screen_section=”no” type=”grid” angled_section=”no” text_align=”left” background_image_as_pattern=”without_pattern” background_color=”#eeeeee” padding_top=”35″ padding_bottom=”35″ el_class=”testimonial”][vc_column width=”1\/6″][vc_single_image image=”15997″ alignment=”center” style=”vc_box_circle_2″ css=”” qode_css_animation=”element_from_fade” qode_hover_animation=”zoom_in”][\/vc_column][vc_column width=”5\/6″][vc_column_text css=””]“The best part about the program is that I would be able to help others on their food journey. Helping them with a menu, meal…<\/p>\n","protected":false},"author":4,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"open","ping_status":"open","template":"full_width.php","meta":{"footnotes":""},"class_list":["post-14869","page","type-page","status-publish","hentry"],"_links":{"self":[{"href":"https:\/\/holisticnutritiondegree.escoffier.edu\/index.php?rest_route=\/wp\/v2\/pages\/14869","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/holisticnutritiondegree.escoffier.edu\/index.php?rest_route=\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/holisticnutritiondegree.escoffier.edu\/index.php?rest_route=\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/holisticnutritiondegree.escoffier.edu\/index.php?rest_route=\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/holisticnutritiondegree.escoffier.edu\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=14869"}],"version-history":[{"count":0,"href":"https:\/\/holisticnutritiondegree.escoffier.edu\/index.php?rest_route=\/wp\/v2\/pages\/14869\/revisions"}],"wp:attachment":[{"href":"https:\/\/holisticnutritiondegree.escoffier.edu\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=14869"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}