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CULINARY ARTS & PASTRY ARTSAuguste Escoffier School of Culinary ArtsSUPPLEMENT to the STUDENT CATALOG2019 - 2020Revised: January 8, 2020For use with Student Catalog: Volume 246020 – B Dillard Circle, Austin, Texas 78752(512) 451-5743 Office (512) 467-9120 Facsimile (866) 552-CHEF (2433) Toll-FreeCurrent schedules, hours of operation, tuition, fees, listing of key staff and faculty,and the Advisory Committee members are contained in this Supplement to the Student Catalog.Auguste Escoffier School of Culinary Arts is accredited and/or approved by the following:Council on Occupational EducationTexas Workforce Commission Career Schools and CollegesTexas Higher Education Coordinating BoardAmerican Culinary Federation Education Foundation (Culinary Arts Program)1 Page
Table of ContentsFACULTY AND STAFF . 3ADMINISTRATION . 3FACULTY . 5ADVISORY BOARD . 11PROGRAM SCHEDULES . 12PROGRAM SESSIONS/HOURS . 14PROGRAM INFORMATION AND PRICING . 15CULINARY ARTS (DIPLOMA) PRICING – Effective 5/21/2018 . 15ADDITIONAL COSTS AND FEES . 16ACADEMIC CALENDAR . 182018-2019 ACADEMIC PERIOD SCHEDULE . 182020 ACADEMIC PERIOD SCHEDULE . 182018-2019 CAMPUS BREAK SCHEDULE . 192020 CAMPUS BREAK SCHEDULE . 19TRUE AND CORRECT STATEMENT . 202 Page
FACULTY AND STAFFADMINISTRATIONMarcus McMellonCampus PresidentAESCA Campus President Since:2014Years in Industry:16Education:B.B.A., Accounting, The University of Texas – Austin, TXProfessional Background:Chief Financial Officer, Education Futures Group, LLC. – Dallas, TX CampusPresident, Sanford-Brown College – Dallas TXVice President of Finance – Le Cordon Bleu College of Culinary Arts – Austin TXMember:Disciples d’Escoffier InternationalBoard Member – Career Colleges and Schools of TexasAnn DerrickDirector of Career ServicesEducation:B.B.A., Office Management, Texas A & M University, Commerce, TXProfessional Background:Associate Director of Career Services, DeVry University – Austin TXSenior Lender Consultant, Texas Guaranteed Student Loan Corporation – Round Rock, TX EducationLiaison/Advising Specialist, Austin Community College – Austin, TXDavid R. NorrisDirector of AdmissionsEducationB.B.A., Management - American InterContinental University, Hoffman Estates, ILM.B.A., Management - American InterContinental University, Hoffman Estates, ILM.B.A., Accounting and Finance - American InterContinental University, Hoffman Estates, ILVice President of Admissions, Career Education Corporation – Los Angeles, CACampus Director of Admissions, Career Education Corporation – Chicago, ILCampus Director of Admissions, Colorado Technical University – Hoffman Estates, ILSenior Admissions Advisor, Colorado Technical University – Hoffman Estates, IL3 Page
Shelly FarleyRegistrarEducation:MSL- Leadership- Southwestern College, Winfield KSProfessional Background:Registrar- ITT Technical Institute- Wichita, KSOffice Manager- Helena Chemical- Port Lavaca, TXCustomer Service Manager- CorsiTech- Houston, TXMary ReardonDirector of Business OperationsEducationB.B.A., Business Administration – University of Texas - Austin, TXProfessional BackgroundBusiness Operations Manager, Sanford Brown College – Austin, TX FinanceManager, Le Cordon Bleu College of Culinary Arts – Austin, TXChristian RodriguezAssociate Director of AdmissionsEducationExecutive M.B.A., Business Administration – Colorado Technical University, Colorado Springs, COProfessional BackgroundSenior Admissions Representation, Southern Technical College, Sanford, FLSenior Admissions Representative, International Academy of Design & Technology, Orlando,FL Senior Military Representative, Colorado Technical University Online, Hoffman Estates, ILCeleste GarzaAssociate Director of Student FinanceEducation:Bachelor Degree – Business Administration, The University of Texas-Pan American – Edinburg, TXProfessional Background:Financial Aid Coordinator, Pima Medical Institute, Albuquerque West, NMFinancial Aid Officer, Pima Medical Institute, Albuquerque, NMFinancial Aid Officer, ATI Career Training Center, Albuquerque, NMBookkeeper/Financial Aid Officer, South Texas Vocational Technical Institute, McAllen, TXBookkeeper, San Antonio College of Medical and Dental Assistants, McAllen, TX4 Page
FACULTYChef Robyn McArthurExecutive ChefAESCA Executive Chef Since: 2013Years in Industry: 26Education:B.A., University of Arkansas -- Little Rock, ARA.O.S., Culinary Arts, Johnson & Wales University -- Charleston,SC Certificate in Patisserie, Lenotre – Plasir, FranceProfessional BackgroundOwner/Chef, Caraway Café – Savannah, GA ExecutiveChef, City Grill – Atlanta, GARoundsman/Lead Cook, Charleston Grill – Charleston, SCLead Line Cook, Spaule Restaurant – Little Rock, AROwner/Operator, Java Junction – Little Rock, ARMember:Disciples d’Escoffier InternationalSlow Food USAFarm and Ranch Freedom Alliance (FARFA)Family, Career and Community Leaders of America(FCCLA) Heifer InternationalChef Tammie BarnhillLead Chef Instructor (Pastry)AESCA Instructor Since: 2011Years in Industry: 28Education:Professional Culinary Arts Diploma, Auguste Escoffier School of Culinary ArtsProfessional Background:Owner, Cake Artistry, established in 2002 – Midland, TXPastry Chef, Jaspers Restaurant – Austin, TXChef John HummelLead Chef Instructor (Culinary)AESCA Instructor Since: 2013Years in Industry: 22EducationB.A., Management & Human Relations, Mid-America Nazarene University – Olathe, KSM.A., Theology, Christian Bible College & Seminary – Independence, MOProfessional Background,Executive Chef/Food Service Manager, Resort Lifestyle Communities – Kansas City,MO Executive Chef, North Kansas City Hospital – North Kansas City, MO ExecutiveChef, The University Club – Kansas City, MOExecutive Chef, The Brass Heron at Wexford Place – Kansas City, MO5 Page
Chef Stephen J. Rafferty, CECLead Chef Instructor (Culinary)AESCA Instructor Since: 2002Years in Industry: 36Education:A.O.S., Culinary Arts, The Culinary Institute of America – Hyde Park, NYProfessional Background:Owner/Catering Chef, Yellow Submarine Foods -- Austin, TXR & D Chef, Sun Mountain Foods -- Manor, TX,Chef Consultant, Canyon of the Eagles Resort -- Burnet, TX,Executive Chef, The Oasis Restaurant -- Austin, TX,P.M. Chef, The Beverly Pavilion Hotel -- Beverly Hills, CAMember:American Culinary FederationDisciples d’ Escoffier InternationalChef Gary Ackerman, CEC, FMPChef Instructor (Culinary)AESCA Instructor Since: 2015Years in Industry: 31Education:Certificate in Escoffier Online Culinary Arts Fundamentals, Auguste Escoffier School of Culinary Arts – Boulder,CO A.A.S., Culinary Arts, Auguste Escoffier School of Culinary Arts – Austin, TXProfessional Background:Chef/Dining Services Director, Silverado Senior Care – Bee Cave, TXChef Instructor, Le Cordon Bleu College of Culinary Arts – Austin, TXChef/Owner, Gary O’s – Bulverde, TXChef, Emily Morgan Hotel at the Alamo – San Antonio, TXExecutive Chef, Cappy’s Restaurant – San Antonio, TXExecutive Sous Chef, La Provence – San Antonio, TXSous Chef, La Mansion del Rio – San Antonio, TXChef, Special Affairs Catering – San Antonio, TXMember:American Culinary Federation6 Page
Chef Cara Anam, CEPC, FMPChef Instructor (Pastry)AESCA Instructor Since: 2017Years in Industry: 29Education:A.A.S., University of Southern New HampshireProfessional Background:Chef Instructor, Le Cordon Bleu College of Culinary Arts - Austin, TXCorporate Pastry Chef, Wolfgang Puck’s Cafes - Hollywood, CA CoPastry Chef, Granita Restaurant – Malibu, CAAssistant Pastry Chef, Mansion on Turtle Creek – Dallas, TXMember:American Culinary FederationChef Clif Dickerson, CECChef Instructor (Culinary)AESCA Instructor Since: 2016Years in Industry: 23Education:A.O.S., Culinary Arts, The Culinary Institute of America – Hyde Park, NYProfessional Background:Chef Instructor, Le Cordon Bleu College of Culinary Arts – Austin, TX CulinaryArts Instructor, Del-Valle Independent School District – Austin, TX ExecutiveChef, Sodexho / Marriott – Austin, TXBanquet Sous, Omni Hotel – Austin, TXHead Banquets Chef, Headliners Club – Austin, TXLine Chef, The Mansion on Turtle Creek – Dallas, TXMember:American Culinary FederationChef Pablo Guerrero, CECChef Instructor (Culinary)AESCA Instructor Since: 2008Years in Industry: 31Education:B.S., Hotel Administration, Escuela Mexicana De Turismo -- Mexico City, MexicoCooking Program, Escuela Superior de Hosterleria y Turismo -- Madrid, SpainProfessional Background:Private Chef & Caterer – Austin, TXCulinary School Director, Colegio Nacional Galapagos – Galapagos, EcuadorGeneral Manager, Finch Bay Eco-Hotel – Galapagos, Ecuador7 Page
Executive Chef, Angermeyer Point Restaurant – Galapagos, EcuadorCruise Director, Isabella II Cruise Ship – Galapagos, Ecuador Author,Manual Practico de Cocina (culinary text)Member:American Culinary FederationDisciples d’ Escoffier InternationalEcuador Chef AssociationCulinary Academy of the Americas WACS - Pan-American Forum ofProfessional Culinary Associations The Wine Guild of the United StatesChef Molly MillsChef Instructor (Culinary)AESCA Instructor Since: 2016Years in Industry: 24Education:A.A.S, Culinary Arts, Le Cordon Bleu College of Culinary Arts – Austin, TXB.S., Journalism, Texas A&M University – College Station, TXProfessional Background:Executive Chef / Owner, The Vanilla Orchid – Austin, TXExecutive Chef, Rapids Camp Lodge – King Salmon, AKExecutive Chef, Poronui Ranch – Taupo, New ZealandMarketing/Sales, Sysco Food Service – Austin, TXEvent Chef, Hudsons on the Bend – Austin, TXLine & Event Chef, Jeffrey’s of Austin – Austin, TXLine & Event Chef, Four Seasons – Houston, TXChef Scott MooreChef Instructor (Culinary)AESCA Instructor Since: 2017Years in Industry: 17Education:A.A.S, Culinary Arts, Texas Culinary Academy – Austin, TXProfessional Background:Kitchen Supervisor, Eurest – Austin, TXBanquet Chef, Archer Hotel – Austin, TXExecutive Chef, Intercontinental Steven F. Austin Hotel – Austin, TXPrivate Chef, Private Family – West Lake Hills, TXFine Dining Chef / Banquet Chef / AM Sous Chef, AT&T Center at UT – Austin, TXLine Cook, Driskill Hotel – Austin, TXMember:American Culinary Federation8 Page
Chef Miguel OlmedoChef Instructor (Culinary)AESCA Instructor Since: 2016Years in Industry: 34Education:A.O.S., Culinary Arts, The Culinary Institute of America – Hyde Park, NYProfessional Background:Executive Chef, Lakeway Resort and Spa – Austin, TXExecutive Chef, Provident Crossings – Round Rock,TXExecutive Chef, Midwest Regional Hospital/Morrison Healthcare, Oklahoma City, OKExecutive Chef, Langston University/Sodexo, Langston OK Executive Chef, EmbassySuites, Norman, OKExecutive Sous Chef, Chateau on the Lake Branson, Branson, MOExecutive Chef, Lakeway Inn Conference and Resort, Austin, TXSous Chef, Tarrytown House, Tarrytown, NYMember:American Culinary FederationTexas Capital Chef’s AssociationChef Lyndsay Orton-PerezChef Instructor (Culinary)AESCA Instructor Since: 2017Years in Industry: 16Education:A.A.S, Culinary Arts, Art Institute of Houston – Houston, TXB.T., Hospitality Management, New York College of Technology (CUNY) – New York, NYM.B.A., Sustainable Food Systems, Marylhurst University – Marylhurst, ORC.G.W. (Certification in Grant Writing), American Grant Writer’s Association – Winter Haven, FLProfessional Background:Chef Instructor, Le Cordon Bleu College of Culinary Arts – Austin, TXFreelance / Wedding Caterer, Royal Fig – Austin, TXOffice Manager / Food Justice Advocate, Green Gate Farm – Austin, TX SousChef, Print Restaurant & Press Lounge / Ink 48 Hotel – New York City, NYStagier, CFA Mederic – Paris, France Stagier, Hotel de Bastard – Lectoure,FranceChef de Partie, Sax Fifth Avenue – New York City, NYExecutive Chef, Port Royal Ocean Resort – Port Aransas,TX9 Page
Chef Jacquelyn B. Parchman, CWPC, FMPChef Instructor (Pastry)AESCA Instructor Since: 2014Years in Industry: 20Education:A.A.S., Food/Beverage Management, Le Chef – Austin, TXProfessional Background:Production Manager, New World Bakery – Kyle, TXChef Instructor, Le Cordon Bleu College of Culinary Arts – Austin, TXPastry Chef, Marriott International – Austin, TXAssistant Pastry Chef, Lakeway Inn Resort & Conference Center – Austin TXMember:American Culinary FederationChef Greg RitterChef Instructor (Culinary)AESCA Instructor Since: 2016Years in Industry: 23Education:A.O.S., California Culinary Academy - San Francisco, CAProfessional Background:Kitchen Manager, Hayes Street Grill, San Francisco, CAChef de Tournant, Postrio, San Francisco, CAEvent Chef, Now We're Cooking Catering, San Francisco, CAMember:Member Food Management ProfessionalsChef Pavla Van BibberChef Instructor (Pastry)AESCA Instructor Since: 2011Years in Industry: 28Education:High School DiplomaFrench Pastry School Advanced Classes – Austin, TX AdvancedPastry Class with Chef Jacquy Pfeiffer – Austin, TXProfessional Background:Pastry Chef, Westwood Country Club -- Austin, TXPastry Chef, Lakeway Inn & Conference Center – Austin, TX PastryChef, Aramark at University of Texas – Austin – Austin, TX PastryChef, Dolazal Bakery – Zlinn, Czech RepublicMember:American CulinaryFederation Disciples d’Escoffier International10 P a g e
INSTRUCTIONAL STAFFThe Auguste Escoffier School of Culinary Arts is dedicated to excellence and tradition in culinaryeducation. We encourage faculty and staff to continue learning and participate in activities that improvethe quality of AESCA offerings.ADVISORY BOARDA team of industry professionals makes up the Auguste Escoffier School of Culinary Arts’ advisorycommittee. Due to the specific scope of the School, the AESCA Advisory Board members serve as bothoccupational and institutional advisors. In addition to providing review and input on curriculum, theyoversee the School’s policies and procedures to ensure that we meet the changing needs of this dynamicindustry.ADVISORY BOARDFirst NameLast NamePositionCommitteeMarcusMcMellonCampus PresidentCulinary & PastryRobynMcArthurExecutive ChefCulinary & PastryAnnDerrickDirector of Career ServicesCulinary & PastryAmyPattelliJennifer tyCriderRetired Food WriterCulinaryMichaelEricksonHigh School Culinary EducatorCulinaryKimberlyGranatoExecutive ChefCentral Texas Food BankCulinaryLoriSchneiderChief Cupcake Officer,The Cupcake BarPastryPascalSimonOwner, Pastry Chef at BakeAustinPastryRegistrar & ComplianceManagerRetail Owners: All- in-OneBake ShopsExecutive Chef, JW MarriottAustinOwner / Executive Chef, TheCake PlateCorporate Executive Chef,Iron Cactus GroupCulinary & PastryPastryCulinary & PastryPastryCulinary11 P a g e
PROGRAM SCHEDULESNote that for all programs, on-campus courses meet Monday – Friday except as notedotherwise. The schedule for the externship courses will be determined with the externshipproperty and the student as part of the externship agreement.The Anticipated Externship Start Dates and Anticipated Program Completion Dates maychange based on schedule of course offerings and the need for a student to retake a course.DIPLOMA PROGRAMS: CULINARY ARTS AND PASTRYARTS* (30 weeks/760 clock hours/44 quarter credit hours)Program Start DateNovember 12, 2018January 7, 2019February 18, 2019April 8, 2019May 20, 2019July 8, 2019August 19, 2019September 30, 2019November 11, 20192020 ProgramStart DateJanuary 6, 2020February 17, 2020April 6, 2020May 18, 2020July 6, 2020August 17, 2020September 28, 2020November 9, 2020Anticipated ExternshipStart DateMay 20, 2019July 8, 2019August 19, 2019September 30, 2019November 11, 2019January 6, 2020February 17, 2020April 6, 2020May 18, 2020Anticipated ExternshipStart DateJuly 6, 2020August 17, 2020September 28, 2020November 9, 2020December 18, 2020February 15, 2021March 29, 2021May 17, 2021Anticipated ProgramCompletion DateJune 28, 2019August 16, 2019September 27, 2019November 8, 2019December 20, 2019February 14, 2020April 3, 2020May 15, 2020June 26, 2020Anticipated ProgramCompletion DateAugust 13, 2020September 25, 2020November 6, 2020December 18, 2020February 12, 2021March 26, 2021May 14, 2021June 25, 2021*Note that both Culinary Arts and Pastry Arts programs may not be offered on all ofthe listed program start dates. More information can be obtained from Admissions.12 P a g e
ASSOCIATE OF APPLIED SCIENCE DEGREE PROGRAMS: CULINARYARTS AND PASTRY ARTS*(60 weeks/1340 clock hours/90 quarter credit hours)Program Start DateNovember 12, 2018January 7, 2019February 18, 2019April 8, 2019May 20, 2019July 8, 2019August 19, 2019September 30, 2019November 11, 20192020 Program Start DateJanuary 6, 2020February 17, 2020April 6, 2020May 18, 2020July 6, 2020August 17, 2020September 28, 2020November 9, 2020AnticipatedExternship StartDateNovember 11, 2019January 6, 2020February 17, 2020April 6, 2020May 18, 2020July 6, 2020August 17, 2020September 28, 2020November 9, 2020Anticipated ExternshipStart DateFebruary 15, 2021March 29, 2021May 17, 2021June 28, 2021August 16, 2021September 27, 2021November 8, 2021February 21, 2022Anticipated ProgramCompletion DateFebruary 14, 2020April 3, 2020May 15, 2020June 26, 2020August 14, 2020September 25, 2020November 6, 2020December 21, 2020February 12, 2021Anticipated ProgramCompletion DateMarch 26, 2021May 14, 2021June 25, 2021August 13, 2021September 24, 2021November 5, 2021February 18, 2022April 1, 2022* Note that both Culinary Arts and Pastry Arts programs may not be offered on all of thelisted program start dates. More information can be obtained from Admissions.13 P a g e
PROGRAM SESSIONS/HOURSCulinary Arts Diploma Program (44 Quarter Credits) Culinary Arts AASDegree Program (90 Quarter Credits) Pastry Arts Diploma Program (44Quarter Credits) Pastry Arts AAS Degree Program (90 Quarter Credits)SessionsStart TimeEnd TimeMorning Session6:00 a.m.12:00 p.m. (M-F)Midmorning Session10:00 a.m.3:00 p.m. (M-F)Afternoon Session2:00 p.m.8:00 p.m. (M-F)Evening Session5:00 p.m.11:00 p.m. (M-F)Each Session listed above is comprised of one to two classes for which there is a 10minute break for each 50 minutes of instruction (class time). Class duration variesby course. Schedules are subject to change depending on availability, andenrollment.14 P a g e
PROGRAM INFORMATION AND PRICINGCULINARY ARTS (DIPLOMA) PRICING – Effective 5/21/2018TUITION AND FEESTuitionUniformTool KitApplication FeeTOTAL PROGRAM COSTSCOSTS17,610.00150.00300.0025.0018,085.00 CULINARY DIPLOMA TEXTBOOKSA detailed listing of textbooks required for the Culinary Arts Diploma Program may be obtainedfrom the Online Campus portal or from an Admissions Representative during the enrollmentprocess. Students electing to purchase textbooks at an additional cost from the institution willsign a separate textbook purchase agreement prior to matriculating into the program.CULINARY ARTS (ASSOCIATE OF APPLIED SCIENCE) PRICING – Effective6/1/18TUITION AND FEESTuitionUniformTool KitCoursepacksApplication FeeTOTAL PROGRAM COSTS NARY AAS DEGREE TEXTBOOKSA detailed listing of textbooks required for the Associate of Applied Science in Culinary ArtsProgram may be obtained from the Online Campus portal or from an Admissions Representativeduring the enrollment process. Students electing to purchase textbooks at an additional cost fromthe institution will sign a separate textbook purchase agreement prior to matriculating into theprogram. Coursepacks will be accessible in the Online Campus for individual scheduled courses.PASTRY ARTS (DIPLOMA) PRICING – Effective 5/21/2018TUITION AND FEESTuitionUniformTool KitApplication FeeTOTAL PROGRAM COSTS COSTS17,610.00150.00300.0025.0018,085.00PASTRY DIPLOMA TEXTBOOKSA detailed listing of textbooks required for the Culinary Arts Diploma Program may be obtainedfrom the Online Campus portal or from an Admissions Representative during the enrollment15 P a g e
process. Students electing to purchase textbooks at an additional cost from the institution will signa separate textbook purchase agreement prior to matriculating into the program.PASTRY ARTS (ASSOCIATE OF APPLIED SCIENCE DEGREEPROGRAM) PRICING Effective 7/16/18TUITION AND FEESTuitionUniformTool KitCoursepacksApplication FeeTOTAL PROGRAM COSTS RY AAS DEGREE TEXTBOOKSA detailed listing of textbooks required for the Associate of Applied Science in Pastry Arts Programmay be obtained from the Online Campus portal or from an Admissions Representative during theenrollment process. Students electing to purchase textbooks at an additional cost from the institutionwill sign a separate textbook purchase agreement prior to matriculating into the program. Coursepackswill be accessible in the Online Campus for individual scheduled courses.ADDITIONAL COSTS AND FEESAdditional fees may apply for make-up or class retakes, as follows;TypeCourse TypeFeeLab Class 35/shift (or portion thereof)General Education Class 7/hour (or portion thereof)All Classes 750/classMake-upRetakeStudents must sign appropriate paperwork prior to retaking classes and all fees listed above must bepaid to the business office. For make-up sessions, fee waivers are available in instances of death inthe family, medical care, child care, or other extenuating circumstances. Documentation may berequired to obtain a fee waiver.16 P a g e
Textbooks: Required textbooks must be purchased prior to the start of any course. Students mayelect to purchase books from the institution after admission for an additional cost. Current textbooksand associated costs are included in the table below.DiplomaProgramsBook InformationAAS ProgramsCostCulinaryArtsPastry CulinaryArtsArtsPastryArtsNational Restaurant Association, ServSafe Manager. 6thEdition. National Restaurant Association, 2012. 120 ISBN# 9780133075687.Labensky, Hause, Martel, On Cooking. 6th Edition. PearsonEducation, 2015. 180 ISBN# 139780133458558Gisslen, Professional Baking. 7th Edition. Wiley, 2016.ISBN# 9781119373179 180 Miller. College Algebra Essentials w/ ALEKS 360, 1st Edition.McGraw Hill. 2014. ISBN# 9781260034141** 130 70 Offers 6-wks of ALEKS for the 6-wk course: ISBN 9781259562174available commercially offers a longer ALEKS subscriptionNational Restaurant Association, Nutrition. 2nd Edition.National Restaurant Association. 2013.ISBN# 9780132181631.17 P a g e
ACADEMIC CALENDAR2018-2019 ACADEMIC PERIOD SCHEDULEBlock/Quarter StartBlock EndQuarter EndAugust 20, 2018October 1, 2018November 12, 2018January 7, 2019February 18, 2019April 8, 2019May 20, 2019July 8, 2019August 19, 2019September 30, 2019November 11, 2019September 28, 2018November 9, 2018December 21, 2018February 15, 2019April 5, 2019May 17, 2019June 28, 2019August 16, 2019September 27, 2019November 8, 2019December 20, 2019November 9, 2018December 21, 2018February 15, 2019April 5, 2019May 17, 2019June 28, 2019August 16, 2019September 27, 2019November 8, 2019December 20, 2019February 14, 2020Note: Due to the holiday schedules, SATURDAY classes are scheduled on SATURDAY, December 1 during the November 2018 blockSATURDAY, December 7 during the November 2019 block2020 ACADEMIC PERIOD SCHEDULEBlock/Quarter StartBlock EndQuarter EndJanuary 6, 2020February 14, 2020March 26, 2020February 17, 2020March 26, 2020May 14, 2020April 6, 2020May 14, 2020June 26, 2020May 18, 2020June 26, 2020August 13, 2020July 6, 2020August 13, 2020September 25, 2020August 17, 2020September 25, 2020November 6, 2020September 28, 2020November 5, 2020December 18, 2020November 9, 2020*December 18, 2020February 12, 2021* Block includes a required Saturday class on December 5, 202018 P a g e
2018-2019 CAMPUS BREAK SCHEDULENo Classes (Faculty In-Service)10/19/2018Thanksgiving Holiday11/22/2018 – 11/23/2018Winter BreakNo Classes (Faculty In-Service)12/22/2018 – 01/06/201901/21/2019No Classes03/08/2019Spring Break03/30/2019 – 04/07/2019No Classes (Faculty In-Service)05/17/2019Memorial Day05/27/2019Summer Break06/29/2019 – 07/07/2019No Classes (Faculty In-Service)08/16/2019Labor Day09/02/20192020 CAMPUS BREAK SCHEDULEHoliday - Martin Luther King Jr **No Classes (Faculty In-Service)2020 Spring Break - ResidentialNo Classes (Faculty In-Service)Holiday - Memorial Day **2020 Summer BreakNo Classes (Faculty In-Service)Holiday - Labor Day **No Classes (Faculty In-Service)Holiday - Thanksgiving **2020 Winter BreakJanuary 20, 2020March 27, 2020March 30 - April 5, 2020May 15, 2020May 25, 2020June 28 - July 5, 2020August 14, 2020September 7, 2020November 6, 2020November 26 - 27, 2020December 20, 2020 - January 4, 2021The holiday schedule may not be observed for students in Industry Externship courses.Contact Director of Career Services or Registrar for information.19 P a g e
TRUE AND CORRECT STATEMENTThe information contained in this Catalog is True and Correct to the best of my knowledge.Signature of Authorized School Official20 P a g e
President, Sanford-Brown College - Dallas TX Vice President of Finance - Le Cordon Bleu College of Culinary Arts - Austin TX Member: Disciples d'Escoffier International Board Member - Career Colleges and Schools of Texas Ann Derrick Director of Career Services Education: B.B.A., Office Management, Texas A & M University, Commerce, TX
