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Catalog AddendumJune 2020KEY ADMINISTRATIVE STAFF AND FACULTYKEY ADMINISTRATIVE STAFFNameKirk BachmannRobert SchernerMatthew VearilJoanna LaCorteJordan HagenJason ScheibKate SweasyJane JepsonMeghann ShafferEdy CooperKayla RodriguezTyson HolzheimerAnne LanuteTitleCampus PresidentExecutive Chef - ResidentialSenior Director of Admissions - ResidentialSenior Director of Admissions - Distance LearningAssistant Director of Financial AidDirector of Financial AidDirector of Career Services - ResidentialDirector of Career Services - Distance LearningStudent Success Manager and RecordsRegistrar - Distance LearningBusiness Office ManagerLead Chef Instructor - Distance Learning (IDL) – Culinary ArtsLead Chef Instructor – Distance Learning (IDL) – Pastry ArtsNameBob SchernerBenoit CoquandFACULTY - ResidentialTitleNameExecutive ChefJamie BerzinskasChef Instructor (Culinary Arts)Jesper JonssonTitleChef Instructor (Gen Ed)Chef Instructor (Culinary Arts)Carlos RuizChris ScaliaDan WidmannChef Instructor (Culinary Arts)FT Instructor (Culinary Arts)Lead Instructor (Pastry Arts)Michael ScottRichard JensenSteven NallsDirector of Purchasing and FacilitiesChef Instructor (Culinary Arts)FT Instructor (Culinary Arts)David KnightDoug DonnellanChef Instructor (Pastry Arts)Chef Instructor (Gen Ed)Susan YurishSuzanne PrendergastLead General EducationInstructorChef Instructor (Culinary Arts)1 Page
Catalog AddendumJune 2020FACULTY - Interactive Distance LearningCulinary Chef InstructorsPastry Chef InstructorsNameTitleNameTitleTyson HolzheimerAnneLanuteSenior Lead ChefSenior Lead Chef Instructor,Gregory BonathAlisa GaylonBryce NorblumCatherine StantonCesar HerreraChristopher DiehlEric PreussJackie Abril-CarterJake PiersonJami St. JohnJamie PalafoxJanet RorschachJD FordeJennifer KempinJonathan TaylorKareen LintonKarla LomeliKelly BrownKelly TaylorKevin QuinnKrystal DandieLuke ShafferPaige HaringaRachel Rancourt-HobbsRich HarveyRoberta ClareSofia FordeStephanie MachalackSuzanne LasagnaTodd FultonInstructor, CulinaryLead InstructorChef InstructorChef InstructorChef InstructorChef InstructorChef InstructorChef InstructorChef InstructorChef InstructorChef InstructorChef InstructorChef InstructorChef InstructorChef InstructorChef InstructorChef InstructorChef InstructorChef InstructorChef InstructorChef InstructorChef InstructorChef InstructorChef InstructorChef InstructorChef InstructorChef InstructorChef InstructorChef InstructorChef InstructorChef InstructorJennifer McClintickAnastasia MaloneAnne TutuskaAshley ChenColette ChristianGena LoraJason GoldmanJeannie StephensonJen GrossKaryn HobfollLoretta GrantMegan HenkePaul RocqueRachel CuzzoneSinead ChardonSusie WolakTom BeckmanGina DonovanSteven BrownPastry and Gen EdLead InstructorChef InstructorChef InstructorChef InstructorChef InstructorChef InstructorChef InstructorChef InstructorChef InstructorChef InstructorChef InstructorChef InstructorChef InstructorChef InstructorChef InstructorChef InstructorChef InstructorExternship InstructorsExternship InstructorExternship Instructor2 Page
Catalog AddendumJune 2020CURRENT ADVISORY BOARDNameTitleCompanyJon CatonExecutive ChefGraze Cafe & CateringJeffrey LammerExecutive Sous ChefEdible Beats Restaurant GroupPierson SchieldsExecutive Sous ChefHyatt Regency -DenverMary Ann Mathieu Sr. RecruiterSodexoHillary KearneyOmni Interlocken ResortHuman Resources ManagerEmma Nemechek Pastry ChefOmni Interlocken ResortZach BarnesExecutive ChefOmni Interlocken ResortBrittany LabolitoMarket Human Resources Manager White Lodging ServicesChris RoysterExecutive ChefFlagstaff House RestaurantMichael Poompan Executive ChefRitz Carlton - DenverSteven MoodyExecutive ChefBoulder Country ClubAndy ClarkFounds/OwnerMoxie Bread CoCALENDARS2019-2020 Academic Period CalendarsResidential ProgramsBlock/Quarter StartJanuary 6, 2020February 17, 2020April 6, 2020May 18, 2020July 6, 2020August 17, 2020September 28, 2020November 9, 2020*Block EndFebruary 14, 2020March 26, 2020May 14, 2020June 26, 2020August 13, 2020September 25, 2020November 5, 2020December 18, 2020Quarter EndMarch 26, 2020May 14, 2020June 26, 2020August 13, 2020September 25, 2020November 6, 2020December 18, 2020February 12, 2021* Block includes a required Saturday class on November 13, 20203 Page
Catalog AddendumJune 2020Distance Learning ProgramsBlock/Quarter StartJanuary 8, 2020February 19, 2020April 8, 2020May 20, 2020July 8, 2020August 19, 2020September 30, 2020November 11, 2020Block EndFebruary 18, 2020March 31, 2020May 19, 2020June 30, 2020August 18, 2020September 29, 2020November 10, 2020December 20, 2020Quarter EndMarch 31, 2020May 19, 2020June 30, 2020August 18, 2020September 29, 2020November 10, 2020December 18, 2020February 15, 2021Program Sessions/HoursResidential Programs – Culinary Arts (Diploma & AOS)ProgramSessionStart TimeCulinary Arts (AOS & Diploma)Pastry Arts (Diploma)Culinary Arts (AOS & Diploma)Pastry Arts (Diploma)Culinary Arts (AOS & Diploma)Culinary Arts (AOS & Diploma)Pastry Arts onEveningEvening6:00 AM7:00 AM10:00 AM12:00 PM2:00 PM6:00 PM5:00 PMEnd Time11:00 PM1:00 PM3:00 PM6:00 PM7:00 PM11:00 PM11:00 PM4 Page
Catalog AddendumJune 20202019-2020 Student Holiday & Break Schedule*Holiday - Martin Luther King Jr **No Classes (Faculty In-Service) - Residential2020 Spring Break - Residential2020 Spring Break - Distance Learning **No Classes (Faculty In-Service) - ResidentialHoliday - Memorial Day **2020 Summer Break - Residential2020 Summer Break - Distance Learning **No Classes (Faculty In-Service) - ResidentialHoliday - Labor Day **No Classes (Faculty In-Service) - ResidentialHoliday - Thanksgiving **2020 Winter Break - Residential2020 Winter Break - Distance Learning **January 20, 2020March 27, 2020March 30 - April 5, 2020April 1 - 7, 2020May 15, 2020May 25, 2020June 28 - July 5, 2020July 1 - 7, 2020August 14, 2020September 7, 2020November 6, 2020November 26 - 27, 2020December 19, 2020 - January 4, 2021December 21, 2020 - January 6, 2021* The Holiday schedule may not be observed for students in Industry Externship Courses.** Distance Learning Support will not be available during holidays or breaks.** Students will still have access to the Online Campus during holidays or breaks.2019-2020 Program CalendarsStart DateNovember 11, 2019January 6, 2020February 17, 2020April 6, 2020May 18, 2020July 6, 2020August 17, 2020September 28, 2020November 9, 2020Residential Programs Anticipated Completion Date:Culinary ArtsPastry ArtsCulinary Arts AOSDiplomaDiplomaFebruary 12, 2021March 26, 2021May 14, 2021June 25, 2021August 13, 2021September 24, 2021November 5, 2021December 17, 2021February 18, 2022June 26, 2020August 14, 2020September 25, 2020November 6, 2020December 18, 2021February 12, 2021March 26, 2021May 14, 2021June 25, 2021July 17, 2020August 28, 2020October 9, 2020November 20, 2020January 29, 2021February 26, 2021April 16, 2021May 28, 2021July 16, 20215 Page
Catalog AddendumJune 2020Start DateDistance Learning Programs Anticipated Completion Date:Professional PastryCulinary Arts andProfessional CulinaryArts DiplomaOperations Diploma Arts DiplomaNovember 11, 2019January 8, 2020February 19, 2020April 8, 2020May 20, 2020July 8, 2020August 19, 2020September 30, 2020November 11, 2020December 22, 2020February 10, 2021March 31, 2021May 12, 2021June 30, 2021August 11, 2021September 22, 2021November 3, 2021December 15, 2021December 22, 2020February 10, 2021March 31, 2021May 12, 2021June 30, 2021August 11, 2021September 22, 2021November 3, 2021December 15, 2021December 22, 2020February 10, 2021March 31, 2021May 12, 2021June 30, 2021August 11, 2021September 22, 2021November 3, 2021December 15, 20216 Page
Catalog AddendumJune 2020TUITION AND FEES SCHEDULERESIDENTIAL PROGRAMS:Note: Equipment/Supplies amount are subject to change Tuition is charged per academic year.Additional information regarding financing, payment method, and the cancellation and refund policesis described in the catalog.Associate in Occupational Studies Program in Culinary Arts – Effective 10/1/1890 Quarter Credits/1340 Clock HoursLength of Program: 60 WeeksTuition and Fees:Tuition: 30,260.00Equipment/Supplies (non-refundable): 450.00Coursepacks (non-refundable): 200.00Application fee (non-refundable): 0.00Total Cost of Program: 30,910.00Diploma Program in Culinary Arts – Effective 4/24/201844 Quarter Credits/745 Clock HoursLength of Program: 30 WeeksTuition and Fees:Tuition:Equipment/Supplies (non-refundable):Application fee (non-refundable):Total Cost of Program: 17,610.00 450.00 0.00 18,060.00Diploma Program in Pastry Arts – Effective 4/24/201846 Quarter Credits/903 Clock HoursLength of Program: 32 WeeksTuition and Fees:Tuition:Equipment/Supplies (non-refundable):Application fee (non-refundable):Total Cost of Program: 21,700.00 450.00 0.00 22,150.007 Page
Catalog AddendumJune 2020DISTANCE LEARNING PROGRAMS (Online):Diploma in Professional Pastry Arts – Effective May 201852 Quarter Credits/745 Clock HoursLength of Program: 54 WeeksTuition and Fees:Tuition: 14,945.00Application fee (non-refundable): 25.00Total Cost of Program: 14,970.00Note: As textbooks are all delivered electronically, the cost of any books used in the program andavailable online to the students are included in the tuition cost. The cost of tuition also includes thetoolkit and uniform.Diploma in Culinary Arts and Operations – Effective 8/8/201859 Quarter Credits/890 Clock HoursLength of Program: 60 WeeksTuition and Fees:Tuition: 17,745.00Application fee (non-refundable): 25.00Technology fee (non-refundable): 250.00Total Cost of Program: 18,020.00Note: As textbooks are all delivered electronically, the cost of any books used in the program andavailable online to the students are included in the tuition cost. The cost of tuition also includes thetoolkit and uniform.8 Page
Catalog AddendumJune 2020ADDITIONAL FEES:Books/Tools/Equipment (Residential): Uniforms and tool kits as well as elected books for residentialprograms are issued at Orientation. A detailed listing (ISBN and other information) of textbooks requiredfor residential programs are included in this addendum and may also be found on the Online Campusportal. Students electing to purchase textbooks at an additional cost from the institution will sign aseparate textbook purchase agreement prior to matriculating into the program. Coursepacks will beaccessible in the Online Campus for individual scheduled courses.Residential Program Textbooks: Required textbooks must be purchased prior to the start of any course.Students may elect to purchase books from the institution after admission for an additional cost. Currenttextbooks and associated costs are included in the table below.Book InformationCostDiploma ts National Restaurant Association, ServSafe Manager.7th Edition. National Restaurant Association, 2017.ISBN# 9780134764238. 120 Gisslen, Professional Cooking.9th Edition. Wiley, 2018.ISBN# 9781119399612 180 Gisslen, Professional Baking.7th Edition. Wiley, 2016.ISBN# 9781119373179 180Dopson, L., Food & Beverage Cost Control.6th Edition. Wiley, 2015.ISBN# 9781118988497 130 National Restaurant Association, Nutrition.2nd Edition. National Restaurant Association. 2013.ISBN# 9780132181631. 70 Books/Tools/Equipment (Distance Learning): Before starting each program, students will beinformed of all costs related to these items. Students enrolled at Auguste Escoffier School of CulinaryArts will pay actual shipping costs for program toolkits and uniforms mailed outside of the US.Shipping costs are nonrefundable and will be added to the student account. Students should contacttheir Admissions Representative if they have any questions about the toolkit or any other institutionallyprovided materials. Students will have access to a full list of needed course supplies upon enrollment;however, the most current supply list will be accessible as part of the course resources at least 1 weekprior to the start of each program course. Students are responsible for having all required equipment9 Page
Catalog AddendumJune 2020and are encouraged to check the current supply list prior to beginning each course to ensure they haveall needed materials.Domestic shipping costs are included with the tuition cost and fees for the uniform and toolkit.Shipping costs for supplies outside of the US are the responsibility of the student and will becharged to the student account. Shipping costs that result from replacement of supplies not due todamage are the responsibility of the student and will be charged to the student account. All shippingcosts are nonrefundable.The current cost to replace program-related equipment for the distance learning programs is: Additional Chef Coat: 30.00Additional Tool Kit: 250.00Distance Learning Program Textbooks: As textbooks are all delivered electronically, the cost ofany books used in the program and available online to the students are included in the tuition cost.Technology Fee: All students studying in the Culinary distance learning programs will be assesseda technology fee of 250 to cover costs associated with the delivery of the program. This fee alsoincludes a laptop issued by the school. Students may opt out of this fee.International Student Services Fee: Students studying in the residential programs on a M1 Visaor international/nonresident students completing a distance learning program at Auguste EscoffierSchool of Culinary Arts that reside or have permanent residence outside of the United States will besubject to a 150 non-refundable charge to cover processing fees associated with enrollment andcontinuing student services.Retake Fees:The following retake fees apply for residential program: 35 to make up a class (for students enrolled in clock hour programs) 35 to retake ServSafe Exam 750 to retake any course (for residential courses)The fees listed above are considered current and applicable to all students unless otherwise noted.Payment arrangements must be made with the business office at the time of the makeup class,ServSafe Exam and/or at the start of the retaken course.(Effective March 2020)Official Transcript: Transcript requests are fulfilled through Parchment (https://www.parchment.com/), aleading company in secure transcript fulfillment. There is a 4 fee for requesting your official transcriptthrough Parchment. An additional 2.50 charge will apply to transcript orders that are requested to be mailed10 P a g e
Catalog AddendumJune 2020as hard copies, or an additional fee of 25 will be charged to have hard copy transcripts sent overnight.Transcripts requests will be processed within one business day.Official transcripts will not be released if the student has an outstanding balance with Escoffier. Pleasecontact Escoffier Student Accounts department at 877-452-5489 to identify any outstanding balance andwork to resolve the balance. A transcript fee is assessed regardless of transcript hold status.Catalog UpdatesPage 8Admissions Requirements – (Effective July 2020) Update to the fourth bullet point: Proof of High School Completion or Equivalent;o Examples: High School Diploma, High School Equivalency Exam: GED, HiSet, or TASC, Official College Transcript from a Completed Associate or Higher Degree Program, or State Approved Home School Certificate of Completion.Page 9English Proficiency – (Effective July 2020) Update to third sentence:Auguste Escoffier School of Culinary Arts does not provide English-as-a-second language instruction. Studentsare required to speak English in classes that are taught in English. International students whose native languageis not English are required to provide proof of English proficiency by one of the following: Demonstration of a Common European Framework Reference for Language (CERF) level of B2 or higher.Examples include:Test of English as a Foreign Language (TOEFL) with an Internet-Based Test (iBT) score of 65 or higher,PaperBased Test score of 500 or higher, or Computer- Based Test (CBT) score of 173;International English Language Testing System (IELTS) with a level of 6 or higher;Cambridge English: First (FCE) grade of a C or higher or Cambridge English: Advanced (CAE) grade of aCEFR B2 or higher;A grade of “C” or better in an intermediate ESL course;Graduation from an English-speaking secondary institution;Evidence of having completed 8 semester hours or 12 quarter hours with at least a “C” (70%) average ata USDE-recognized postsecondary institution in which English was the language of instruction.Page 17Late Work – (Effective July 2020) this paragraph replaces the second paragraph in the policy:For distance learning courses: Any work submitted after 11:59:59 PM CT on the date due is consideredlate. All late work must be submitted within two (2) days of the activity due date. If an assignment or11 P a g e
Catalog AddendumJune 2020project is submitted late, the maximum possible grade value will decrease to 90% of original value. Nocredit will be given for any assignment if it is more than two (2) days late unless otherwise approved.12 P a g e
Culinary Arts (AOS & Diploma) Morning 6:00 AM 11:00 PM Pastry Arts (Diploma) Morning 7:00 AM 1:00 PM Culinary Arts (AOS & Diploma) Mid-Morning 10:00 AM 3:00 PM Pastry Arts (Diploma) Afternoon 12:00 PM 6:00 PM Culinary Arts (AOS & Diploma) Afternoon 2:00 PM 7:00 PM Culinary Arts
