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Escoffier Online International Culinary Academy takes pride in its convenience and high standard of excellence. With self-paced subscription courses, our school offers students an accessible education that covers topics both in the culinary and pastry arts fundamentals, healthy baking and contemporary dessert presentation, making it perfect for the enthusiast cook and baker in you.

If you prefer a more professional program our online culinary and pastry programs is offered through our affiliate school, Auguste Escoffier School of Culinary Arts. These professional programs cover everything from entrepreneurship and business management to fundamental cooking skills and techniques. Choose the program for you!

CULINARY PROGRAM

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A 13-month program with an equal focus on
business management and entrepreneurship
as well as classic culinary methods and
techniques.

BAKING & PASTRY PROGRAMS

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A 13-month program with an equal focus on
business management and entrepreneurship
as well as classic baking & pastry methods and
techniques.

SUBSCRIPTION COURSES

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Gain unlimited access for $49 per month
to the following courses:

WHAT OUR STUDENTS ARE SAYING:

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“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.”

– Megan A., Culinary Arts Graduate

beth2

“For someone interested in starting up a business in this industry, the culinary program provides you with an enormous amount of business expertise and advice through the courses you take.”

– Beth V., Culinary Arts Graduate

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.

– Mark W., Culinary Arts Graduate