Graduation-header-2

Auguste Escoffier School Of Culinary Arts- Austin

Auguste Escoffier School of Culinary Arts empowers students to achieve their potential in the culinary and pastry arts through small class sizes and individual, modernized instruction in the techniques developed by King of Chefs, Auguste Escoffier. Students are trained to understand where their food comes from and to develop respect for local resources and sustainable practices. Graduates enter the workforce with a balance of practical skills, operational awareness, humility and dependability and prepared for a career in culinary arts.

Website:

https://www.escoffier.edu/

Category:

Non traditional

Military Friendly Rating

We rate how Military Friendly an organization is within 6 different categories. Learn more about our methodology.

The rating below reflect the extent to which each organization exceeds the benchmark standards for Military Friendly.

Military Friendly
Standard

100%

100%
Exceeds Standard

35.43

Military Friendly
Standard

100%

100%
Exceeds Standard

36.36

Military Friendly
Standard

100%

100%
Exceeds Standard

50.44

Military Friendly
Standard

100%

100%
Exceeds Standard

88.24

Military Friendly
Standard

100%

100%
Exceeds Standard

80.56

Military Friendly
Standard

100%

100%
Exceeds Standard

46.34

Why you should attend?

Auguste Escoffier School of Culinary Arts is an excellent choice for military and veteran students. By providing exceptional military and veteran administrative support students are able to focus on their education and their future. AESCA follows the tradition of French culinary schools, we prepare our students for exciting, satisfying careers in professional programs focused on farm-to-table philosophy and based on the methods, principles and systems of Chef Auguste Escoffier, the international culinary icon. Our culinary and pastry programs offer rigorous industry skills training, as well as professionalism and excellence sought by employers. Our goal is to make a positive impact on the direction of American food culture by offering a fresh approach to professional culinary training.