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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 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.

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

20.2

Military Friendly
Standard

100%

100%
Exceeds Standard

20.2

Military Friendly
Standard

100%

100%
Exceeds Standard

20.51

Military Friendly
Standard

100%

100%
Exceeds Standard

34.11

Military Friendly
Standard

100%

100%
Exceeds Standard

31.42

Military Friendly
Standard

100%

100%
Exceeds Standard

13

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.

Top Degrees

Culinary Arts/Chef Training
Food Service Systems Administration/Management
Hospitality Administration/Management
plaeholder-team

A program that prepares individuals to provide professional chef and related cooking services in restaurants and other commercial food establishments. Includes instruction in recipe and menu planning, preparing and cooking of foods, supervising and training kitchen assistants, the management of food supplies and kitchen resources, aesthetics of food presentation, and familiarity or mastery of a wide variety of cuisines and culinary techniques.

Tuition & Institution Information

Undergraduate
In State Out of State
Tuition $16,811 $16,811
Fees N/A N/A
Room N/A N/A
Board N/A N/A
Books $575 $575
Other Expenses N/A N/A
Totals $17,386 $17,386
Graduate
In State Out of State
Tuition N/A N/A
Fees N/A N/A
Room N/A N/A
Board N/A N/A
Books N/A N/A
Other Expenses N/A N/A
Totals N/A N/A