OUR COMMITMENT

Escoffier Online Culinary Academy offers world-class competency based training in the culinary arts, pastry arts, and hospitality, all in a convenient web format.  It is the first 100% online culinary school, attended by thousands of students in over thirty countries across the globe who have overwhelmingly voiced their support and given us a 98.5% overall satisfaction rating.

Inspired by the world-renowned master chef, Auguste Escoffier, Escoffier Online offers the most comprehensive curriculum set available today.  Our program is recognized by the American Culinary Federation Education Foundation as a quality program.  Through our partnerships, Escoffier Online is used by students, professionals in the hospitality industry, and military families in both English and Spanish.

WORDS OF WISDOM FROM OUR EXECUTIVE CHEF

Chef Randall Sansom

Executive Chef, Triumph Higher Education

Learning the art of cooking and working to become a great chef is a lifelong adventure. Along your path you will meet many people who are just like you: passionate, driven and focused. These are the people who eat, sleep and breath cooking, they even dream of food! Every great master was once exactly where you are now. Put on your jacket, sharpen your knives and let’s get started. Welcome to the Journey.

OUR INDUSTRY
ENDORSEMENTS

“Your program adds depth and great value to the precepts of quality culinary education, and we are excited to be able to promote your achievements.”

Foundation Auguste Escoffier
Les Dames d'Escoffier International
The American Institute of Wine and Food
American Culinary Federation Education Foundation 2
American Culinary Federation Education Foundation

TESTIMONIALS

Escoffier Online has had the pleasure of helping thousands of students all over the world achieve their dreams. Whether you are a professional or enthusiasts we can give you the tools and knowledge to truly make an impact in the industry. Don’t just be a dreamer, live it like an Escoffier student.

Escoffier International Culinary Academy has created an exceptional culinary training...

program that can reach aspiring chefs on a scale not previously thought possible and is clearly an effective learning program for novices and advanced cooks alike. I had regular access to chef mentor Mark as well as live webinars. Hands-down, this program is the best online solution for cooks of every level to learn independently.

Mark W
Culinary Arts Program Graduate
I always wanted to go to culinary school but never had the time or money to devote...

to it. Finding out about Escoffier has been the next BEST thing. I’ll be honest and admit that I was skeptical about Escoffier at first. I wasn’t sure if I could really get much out of the online approach but my skepticism quickly faded. In the first half of the program, I have learned new cooking techniques and terms that I wasn’t familiar with. The structure, while not rigid, encourages students to be organized and self-disciplined. And of course the other great features — mentors always available, webcasts, chats, social media, etc. — a very impressive program with time and money well spent! I’m looking forward to continued learning and completing the program. Successful completion of the program will add even more credibility to my culinary career.

Robin C
Culinary Arts Program Graduate
I feel like I got just as much of an education going through the online program as I would...

have spending $80,000 on a two-year program. With the program online you can take your time, which is what I was looking for being a full time mother and having a full time job. I can say the online program at Escoffier has been very instrumental in helping me move forward in my career

(Click here to see Megan's video testimonial video)
Megan A
Culinary Arts Program Graduate
I thoroughly enjoyed the Escoffier Online Cooking School. I love to cook, but never applied theory...

to my skill, and I learned I had a lot to learn. I’m a full time professional so I became a weekend cooking enthusiast. I often cooked meals for assessment during the week for dinner. As the program progressed so did I. I would recommend Escoffier Online School of Cooking for anyone who is looking to increase their skill level as a home chef, or for those who want to pursue a career in cooking and receive a certificate. I had regular access to chef mentor Mark as well as live webinars, and contact with other students in my class. I’d recommend Escoffier to friends and those looking to perfect their cooking skills. My biggest regret- the courses ended. I look forward to enrolling in other Escoffier cooking courses. Cooking is a passion. I’ve found mine!

(Click here to see Anne’s video testimonial video)
Anne G
Culinary Arts Program Graduate
I would really recommend the Escoffier Online International Culinary Academy. It’s...

important to not only pay attention to the slides in the modules, but to also take advantage of the availability of the mentors. They’re a storehouse of incredibly useful information and so approachable that it helps move the course into a truly interactive experience. The fact that it’s an online course isn’t even a problem- it’s so well-structured that you’ll really learn as much as in a more traditional course. And, it’s definitely more affordable!

Sohna R
Culinary Arts Program Graduate
The Escoffier Online program was everything I needed to go into my new career, which...

is a personal chef. I have developed a lot of menus and skills where I feel comfortable cooking for families. It is everything I needed on my resume. What I thought was just going to be ok, turned out to be a totally great experience. I am very happy to have it on my resume!

(Click here to see Pat's video testimonial video)
Pat I
Culinary Arts Program Graduate
I joined Escoffier Online as I have been wanting to take a culinary course...

(for career advancement) for a while now and have been searching for one that fit in with my career/lifestyle. Escoffier Online fit that bill. I have been working as a cook/sous chef/chef on yachts for the past four years and this industry does not allow time for a regular brick and mortar school. I also found, when looking for jobs, more and more employers want employees who are Culinary Trained. I was so excited to find Escoffier Online and to be able to work within the confines of my schedule. The Chef Mentors were fantastic with their feedback and the presentations were thorough. It was really nice to be able to go back to particular presentations for reference as I did on a few occasions.

Elizabeth R
Culinary Arts Program Graduate
I came across the Escoffier Online program while I was looking for a...

culinary program that would be affordable, professional, and hopefully flexible. I honestly was doubtful I could find something that would give me all three of those things, but when I stumbled across the Escoffier Online program I was immediately interested by what it offered: namely, affordability, professionalism, and flexibility! The formatting of how the program worked and what I felt it would teach me led me to enroll with the Escoffier Online program shortly after I found it.

Rebekah F
Culinary Arts Program Graduate

MEET THE TEAM

At Escoffier Online we are all about community and like you have a passion for food.

Chef Randall Sansom

Chef Randall Sansom

Chef Cesar Herrera

Chef Cesar Herrera

Chef Susie Wolak

Chef Susie Wolak

Erin Broehl

Erin Broehl

James Frank

James Frank

Chef Randall Sansom

Chef Randall Sansom

Chef Randall has over 20 years of experience as a professional chef, food and beverage director and culinary educator. He brings an innovative and entrepreneurial touch to education through curriculum development, student centered learning and educational technology. Randall holds a Bachelor's Degree in Culinary Management and an Associate's degree in Culinary Arts from The Art Institutes. Career highlights include positions as Executive Chef and Food & Beverage Director at prestigious country clubs in Texas, designing and opening multiple food service establishments and developing web applications for restaurant inventory and purchasing management. Randall's experiences have taken him into almost every facet of the culinary industry including hotels, restaurants, country clubs, retirement communities, catering and research and development.

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Chef Cesar Herrera

Chef Cesar Herrera

Chef Herrera was introduced into the restaurant industry at a very young age. He began helping out at his dad's friend's restaurant, by the time he was in High School he was a line cook at "1776 Restaurant" in Crystal Lake, IL, cooking fine dining American Cuisine. After a few years he became the Sous Chef at "Pub on the Square," another fine dining restaurant located in Woodstock, IL. After gaining great knowledge, he opened "Genovese's Café," an Italian cuisine restaurant, as the Executive Chef in Crystal Lake IL. His next project would be the Executive Chef at "Docks Bar & Grill" located on Bangs Lake in Wauconda, IL. His latest venture would be the opening of a Irish Gastro Pub, "Middleton's On Main" in Wauconda, IL, which in its first year was recognized as "Best New Restaurant in the Chicago land for 2012" and "Best Restaurant in Lake County" by the Daily Herald. After 25 years of experience as a chef, he would like to help other students achieve their goals through the Escoffier Online Culinary Program.

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Chef Susie Wolak

Chef Susie Wolak

Chef Wolak has over thirty years of pastry and baking experience, she brings substantial knowledge to the program. She had been Executive Pastry Chef for the famed Metropolitan Club in Chicago as well as for the Hilton Hotel in Northbrook, Il. Chef Susie also taught classic gateaux work and petit fours class at the college level as the lead pastry chef instructor at a local college. She received her education at the College of DuPage, Glen Ellen, Illinois, at the Chicago Sommelier School, and at the Alliance Française-French Culture and Language.

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Erin Broehl

Erin Broehl

Senior Admissions Representative | In my free time I spend a lot of time taking my dogs out hiking. During the weekends I like to spend that time with my nieces and nephews taking them out to parks and cool places like Chucky Cheeses. My favorite part of this job is when my students graduate and call me to tell me how great they are doing. Knowing that I had a part in that makes my day!

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James Frank

James Frank

Instructional Designer | During my free time I enjoy seeing a show at one of Chicago's many improv theaters. If I had a little more free time, I'd like to get back on the stage! I miss musical improv. The greatest part of my job is that I love how much we are able to be creative in our work. I get to work with amazing chefs to build very interactive courses.

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Carmen Jenkins

Carmen Jenkins

Perla Sanchez

Perla Sanchez

Diana Chaput

Diana Chaput

Daniel Changelon

Daniel Changelon

Sam Hutchins

Sam Hutchins

Carmen Jenkins

Carmen Jenkins

Instructional Designer | My favorite thing to do outside of work is to spend time with my husband and daughter. We're an adventurous group, so we're always on the move. I also like to have personal quiet time which only happens when I sneak away to run the trails through the local forest preserves. With instructional design, I get the opportunity to take a basic concept that students must learn and build creative and fun ways to make that happen. Learning is more than reading and taking an exam. It's about experimenting, sharing experiences, reflection, and trials and errors. Education is not a destination, it's a journey ... and the journey should be fun!

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Perla Sanchez

Perla Sanchez

Student Services Associate | Lately I've been more of a home body so I enjoy spending as much time as I can with my two young nieces. However, I also enjoy hanging out with friends, going to dinner or even dancing. One of the greatest parts of my job is helping the Spanish students that really do need the help. It seems most just need someone to be patient with them and I feel completely rewarded when they express their gratitude towards me.

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Diana Chaput

Diana Chaput

Senior Admissions Representative | During my free time, I like to sew. I recently made a baby quilt for a friend and a giant hamburger pillow for my daughter for Christmas. My favorite part of my job is hearing success stories. My students are so excited when they graduate. I recently had a student that was stuck in his line cook job for 12 years and then within 4 months of entering our program he was promoted to executive chef. I can help students turn their dreams into reality. Who wouldn't love that?

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Daniel Changelon

Daniel Changelon

Student Services Specialist | I usually spend my free time hanging out with friends. Whether we're playing sports, videogames, or jamming to music we always find something to do. One of the reasons I enjoy working at Escoffier Online is because I get to come up with new ideas and features for making our programs more user-friendly and engaging. A great product is a good start, but I think long-term value comes more from its accessibility.

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Sam Hutchins

Sam Hutchins

Tech Support and Program Development | When I'm not at work, I'm usually spending time with friends or family. My hobbies include studying martial arts, playing guitar, and I like to play video games in my free time. I'm not educated in culinary or baking arts, but I do like to bake often and have a few very good friends who are graduated from culinary universities. I really enjoy baking, and I find it very relaxing and rewarding, especially baking cakes. I've only been working here for a few weeks now, but so far my favorite part is the nature of the work I get to do. I've been doing content production, web design, technical writing, tech support, basically anything I've been asked to help with. What I like about this is that I get to learn things every day, and I get to see the contribution I make to the team I work with.

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Faith Lane

Faith Lane

Shannon Marzano

Shannon Marzano

Denise Guzman

Denise Guzman

Brian Nary

Brian Nary

Nicholas Stefanski

Nicholas Stefanski

Faith Lane

Faith Lane

Admissions Representative | In my free time I like to give back to those less fortunate. Volunteering my time is important to me. The best part of my job is watching our students make progress and being a part of their joy and happiness when they achieve their goals.

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Shannon Marzano

Shannon Marzano

Director of Admissions | During my free time I love to play with my adorable two year old son! My favorite part of my job is to help make others passions and dreams a reality. Many of my students have become my friends and some of them I talk to every day. Being there for them from start to finish is very important to me.

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Denise Guzman

Denise Guzman

Tech Support and Program Development | During my free time I enjoy doing outdoor activities. The best part of my job is that I get to be creative and I thoroughly enjoy the work environment. The students are so passionate that it makes my job very easy. Their enthusiasm is contagious. It has been a real benefit for me working at an Online Culinary and Pastry school because, I too can learn. I could look at the recipe videos all day!

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Brian Nary

Brian Nary

Admissions Representative | In my free time I sing in a local choral group. I enjoy spending time with my wife and two kids (read dogs). My favorite part of my job is the people. The team here at Escoffier is great to work with; however, the students are even more amazing. Being able to help them accomplish their goals is why I am excited to come to work every day.

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Nicholas Stefanski

Nicholas Stefanski

Associate Instructional Designer | When I am not at work I usually like to be reading, hiking, camping, or gaming. My favorite part of working at Escoffier Online is being able to interact with all our students. It has been tremendous working on upgrading our products and designing new content for students so their schooling doesn't just have end after they graduate. We want to provide them with other paths they can take if they wish to continue their education.

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Jason Raflores

Jason Raflores

Jason Raflores

Jason Raflores

Senior Admissions Representative | When I am not helping students pursue their passion for cooking and baking, I enjoy spending time with my family. The great thing about our 100 percent online and self-paced programs is that it allows students to cook and learn with their families. My favorite part of my job is when my students let me know how much they are enjoying the program. Hearing success stories from my students really brings great joy.

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faq

Are The Programs Accredited?

Our programs are not accredited, but we are endorsed by many prestigious affiliates within the food service industry. For more information on the below endorsements please click here.

  • The American Personal & Private Chef Association
  • Les Dames d’Escoffier
  • Auguste Escoffier Foundation and Museum
  • ACF Chicago Chefs of Cuisine
  • Disciples of Escoffier International – USA
  • The American Institute of Food & Wine – Monterey Bay

Escoffier Online is a work training program designed to train students for an industry position.

CHEF SUSIE WOLAK

Chef Wolak has over thirty years of pastry and baking experience, she brings substantial knowledge to the program. She had been Executive Pastry Chef for the famed Metropolitan Club in Chicago as well as for the Hilton Hotel in Northbrook, Il. Chef Susie also taught classic gateaux work and petit fours class at the college level as the lead pastry chef instructor at a local college. She received her education at the College of DuPage, Glen Ellen, Illinois, at the Chicago Sommelier School, and at the Alliance Française-French Culture and Language.

CHEF CEASAR HERRERA

Chef Herrera was introduced into the restaurant industry at a very young age. He began helping out at his dad’s friend’s restaurant, by the time he was in High School he was a line cook at “1776 Restaurant” in Crystal Lake, IL, cooking fine dining American Cuisine. After a few years he became the Sous Chef at “Pub on the Square,” another fine dining restaurant located in Woodstock, IL. After gaining great knowledge, he opened “Genovese’s Café,” an Italian cuisine restaurant, as the Executive Chef in Crystal Lake IL. His next project would be the Executive Chef at “Docks Bar & Grill” located on Bangs Lake in Wauconda, IL. His latest venture would be the opening of a Irish Gastro Pub, “Middleton’s On Main” in Wauconda, IL, which in its first year was recognized as “Best New Restaurant in the Chicago land for 2012″ and “Best Restaurant in Lake County” by the Daily Herald. After 25 years of experience as a chef, he would like to help other students achieve their goals through the Escoffier Online Culinary Program.

Chef Susie Wolak

Chef Wolak has over thirty years of pastry and baking experience, she brings substantial knowledge to the program. She had been Executive Pastry Chef for the famed Metropolitan Club in Chicago as well as for the Hilton Hotel in Northbrook, Il. Chef Susie also taught classic gateaux work and petit fours class at the college level as the lead pastry chef instructor at a local college. She received her education at the College of DuPage, Glen Ellen, Illinois, at the Chicago Sommelier School, and at the Alliance Française-French Culture and Language.

What Type Of Certificate Is Received At Completion?

Upon successful completion of the program, graduates will receive a certificate of completion along with their Escoffier e-Portfolio. The certificate will be signed by Michel Escoffier, President of the Escoffier Foundation and Museum in France and great-grandson of Chef Auguste Escoffier, as well as the President of Escoffier Online.

The culinary certificate states Escoffier Culinarian, Certificate of Culinary Arts and the pastry certificate states Escoffier Pâtissière(female)/Pâtissier(male), Certificate of Baking and Pastry.

Students will also walk away with an Escoffier e-Portfolio. Each student will have access to their own Escoffier e-Portfolio via the Escoffier Student Portal. The e-Portfolio is where the student will document their work and progression in their program by uploading photos of finished recipes, as well as, writing a self-assessment for each entry. A Chef Mentor will then review each Assignment and offer a grade along with written feedback, thus allowing the Chef Mentor to monitor each student’s progress. Upon completing the Program, the student can continue to access their Escoffier e-Portfolio for a two (2) year period to use as a reference and demonstrate skills to potential employers.

 

What Are The Academic Requirements?

To become a student at Escoffier Online International Culinary Academy we do not require a SAT or ACT score. However, we encourage applicants to take the SAT or ACT because some culinary scholarships require these scores. One is not required to have a GED, high school or college diploma in order to enroll at Escoffier Online.

Both of our programs are for enthusiasts, careerist and professionals. There is no culinary or pastry experience required upon enrollment. Those with experience are suitable for both programs as well. Escoffier Online International Culinary Academy accepts new students daily upon completion of a phone interview with an Admissions Representative or can enroll directly online. Students must be at least eighteen (18) years of age to enroll, or parental permission must be received.

Who Tastes The Food I Prepare?

Many wonder how assessments throughout the program are critiqued if a chef mentor is unable to taste them? You will be tasting your own food. The chef mentor will guide you on flavor mastery. If you are opposed to tasting your cooking assessments friends and family can critique and give you feedback for when you fill out your self assessment.

Just like an onsite campus the chef mentor is not going to walk around and taste all student’s dishes. He or she will judge visually on appearance and technique. At Escoffier Online the chef mentors provide a rubric and detailed recipe to follow when preparing your assessments so students are able to prepare them to the chef mentors liking.

What Is The Approximate Food Cost?

Over the duration of the culinary program food cost totals to about $300 and over the duration of the pastry program food cost totals to about $200. All food being bought will be used for cooking assessments and certainly will not go to waste. There will be no need to buy lavish ingredients. All ingredients needed for the programs can be found at a local grocery store. However, if a student is unable to find certain ingredients they can speak with a chef mentor to help substitute that ingredient with something more appropriate.

Many students prepare their assessments for their breakfast, lunch or dinner.  Involve your friends and family by having them test your creations. If you’re in both our culinary and pastry programs, you can combine assessments. Use a culinary assessment to serve as the main meal and a pastry assessment to serve as dessert.

What Will I Gain From The Programs?

Our programs are fundamental and basic training programs that teach students the foundational skills and techniques needed to be successful in a professional or home kitchen. Escoffier Online is wonderful for enthusiast and professionals looking to learn new skills or enhance on their current skill set. Our online culinary and pastry arts training programs are designed to prepare students for  positions within the food service industry and also provide additional training to assist in career advancement. The programs will give students valuable hands on experience as well as the ability of purchasing supplies.

For those that might be unsure about a career, online learning is a great way to test the water and see if you are ready for a career change. Online learning with Escoffier Online is a great way to figure out if your passion truly lies in the culinary or pastry arts instead of attending an onsite campus that can be more time-consuming and expensive.

Is Coursework Required For Admission?

Is Coursework In A Culinary Arts Vocational Program Required For Admission?

No. Approximately 50 percent of our students come from career/vocational school programs and 50 percent come from traditional academic programs. There is no requirement to submit any previous course work, portfolios or any work related to a student’s previous academic or vocational experience.

Is Work Experience Required?

No, although some experience in the hospitality industry is preferred. A love of cooking is required. We suggest that you schedule a day in class with us or spend a day shadowing a chef in a restaurant if you have not worked in a commercial kitchen before.

If you don’t have work experience Escoffier Online helps students build a strong skill set and gain many qualities throughout the program that employers look for when hiring. One of the modules students complete during the programs is Life Skills and Career Development, which trains our students on interviewing skills and how to find gainful employment.

Escoffier Online also has a partnership with CareerBuilder® , the world leader in job placement services, which will give students additional resources to assist them with finding a job. This career service will be available to all students when they begin their fourth and last course in the program. The service will assist students in assessing their strengths and skills, create a workforce ready resume, search job postings throughout the US and around the world and practice interviewing skills. Collectively with the Escoffier Online Culinary Academy training and this career placement service, our students will be well prepared to hit the ground running in a new job upon the completion of the program.

Is There A Program Demo?

Once a student enrolls they will receive immediate access to the student portal and will be able to log in and start their course work. Once inside the student portal students will be able to interact with other students in the program using Escoffier Online’s social engagement. They also have access  to recipe and skills databases, eBooks, glossarys, live webcasts, course material and assessments. To get a better understanding of how our program(s) work 100% online view our program demo.

How Much Time Should I Dedicate?

Students have 12 months from enrollment to complete the program. The Culinary Arts program takes on average about 4-6 months and the Pastry Arts program takes on average about 3-4 months to complete, if you spend 5-10 hours per week on average. Students are more than welcome to put more hours into the program to finish sooner or take their time and complete it at their own pace within the 12 month timeframe.

Some students find that they need to take time off, which is fine since the program is self-paced. Our students can pick up where they left off without falling behind. Make sure to schedule time to devote to your education. Set time aside to cover your course material, shop for your ingredients and prepare your food when you know you will have time to finish the whole process.

How Much Do The Programs Cost?

The current tuition is $4,000, which we break up into interest free monthly payments. Depending on the payment plan you select, you can receive an additional discount. To get started, there is a $45 registration fee and the optional professional tool kit is $200.  The first payment is due thirty (30) days after enrollment, unless paying in full. Below are the payment options available:

Payment Plan Contract Price App Fee Tool Kit Payment Plan Discount
Paid in Full $2,800 $45 $200 0 months $1,200
$400 $3,200 $45 $200 8 months $800
$200 $3,600 $45 $200 18 months $400
$140 $3,800 $45 $200 27 months $200
Add on another program: If you decide to add on another program you will receive a discount on the second program.

Payment Plan Tuition Price App Fee Tool Kit Payment Plan Discount
Paid in Full $1,500 $45 $100 0 Months $500
Any payment plan $2,000 $45 $100 1-25 months $0

A monthly payment plan is available for those that agree to pay their payments monthly via the Escoffier Student Portal. A promissory note listing the terms and conditions of the payment plan must be agreed to and signed by the student. An Admissions Advisor is available to go over payment plan options in further detail. Please contact a representative at 855-696-6602.

What are you waiting for?

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