Auguste Escoffier School Of Culinary Arts Launches New Plant-Based Culinary Arts Associate Degree And Diploma Programs

Online and In-Person Courses Offer Plant-based Cooking Education Options to Meet Growing Consumer Demand

 Auguste Escoffier School of Culinary Arts announced the launch of its first-ever Plant-based Culinary Arts Degree and Diploma programs designed for those seeking to meet the growing consumer demand for nutritious, plant-based cuisine and sustainable cooking practices in the restaurant and hospitality industry.

Americans are shifting toward eating more plant-based foods, according to a recent Nielsen Report and the National Restaurant Association predicts plant-based cuisine will continue to grow in popularity. Escoffier is the only U.S. accredited institution to offer fully online culinary arts programs which include culinary classes and industry externships. “Our new associate degree and diploma programs offer comprehensive, relevant and flexible professional education options for new culinary students interested in the fundamentals of plant-based cooking,” said Escoffier’s Boulder Campus President and Head of Product & Business Development, Kirk Bachmann. For seasoned professionals interested in developing their plant-based repertoire, we’ve also tailored course content relevant to today’s evolving plant-based food culture. Regardless of previous experience level, students in our plant-based offerings can gain a professional edge and unique skill set.”

Created by credentialed culinary industry experts and chef instructors, Escoffier’s new plant-based programs are available for students to take online or on-campus. The plant-based options focus on culinary foundations, plant-based pastry, seasonal cuisine, wellness, cultural influences, entrepreneurship, menu design, business operations, and industry externships in real-world settings. Registration for the new plant-based programs is open and classes begin in July.

New plant-based programs include:

For more information about Escoffier’s plant-based programs, visit

Source: Auguste Escoffier School of Culinary Arts

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