Culinary Arts Online – Escoffier

  • Culinary Foundations

    Covers basic techniques: terminology, seasoning, cooking methods, knife skills, mise en place, and food safety and sanitation. Conversion methods and standard measurements, as well as yield cost analysis, portion sizing and food costing are covered.

  • Restaurant Operations

    In this course, students study the hierarchy of management in food service, and the skills needed to succeed as a manager: training employees, motivating them, disciplining them, and creating a safe and positive work environment. Explore different types of menus (including both food menus and beverage menus) and their applications. Aspects of menu planning and design, ranging from visual design to price analysis to making use of available resources are covered.

  • Business & Professional Communications

    This course emphasizes the principles and practical application of effective professional communication behaviors within professional, business, and organizational contexts.

  • World History & Culture from the Culinary Perspective

    This course examines the role of food and its contribution and influence over history, culture, religion, economics, and politics.

  • Culinary Arts and Patisserie

    In this course, students build upon the foundations taught in Culinary Foundations. The course begins with an overview of breakfast cookery including classical American breakfast items such as egg cookery, quick breads, muffins, biscuits and breakfast meats. Students will study the art and science of baking and pastry arts and learn to prepare items ranging from bakeshop staples to international restaurant quality desserts covering the theory and chemistry of the pastry arts. Cakes, tortes, icing and decorating techniques are also covered. Charcuterie and Garde Manger are also covered in this course.

  • Foodservice Math and Accounting

    This course introduces students to managerial accounting concepts and explains their applications to specific operations within the hospitality industry.

  • Technical Writing for the Hospitality Industry

    Prepares students to write in the hospitality and foodservice professions.

  • World Cuisines

    In this course, students will take an in-depth look at a variety of cuisines from around the world. Students will take a global journey by studying the classical cuisines of France and Italy, and exploring a variety of regional cuisines from Europe, the Middle East, Asia, and the Americas.

  • The Science of Nutrition

    The basic principles of nutrition are investigated. Emphasis is placed on the nutrients, food sources, and their utilization in the body for growth and health throughout life. Contemporary and global nutritional issues are also discussed.

  • Culinary Entrepreneurship

    This course is a culmination course in entrepreneurship. This course covers such topics as business planning, pricing, credit management, government regulation, legal concerns. Business ethics and the crucial role and importance of management and leadership are also covered. For the final project for this course, the student will complete and present a business plan for a food service operation.

  • Farm to Table® Experience

    This class focuses on the ever-growing relationship between the chef and the farm/factory/ranch. Concepts of traditional and nontraditional farming and sourcing for vegetables, as well as the impact of land and sea animal-based food sourcing as practiced globally.

  • Culinary Industry Externship I

    Students gain relevant experience by working in an approved food service establishment.

  • Culinary Industry Externship II

    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.