Escoffier Online VA

Escoffier

Online

We Teach the World to Cook

http://www.escoffieronline.com | (855) 696-6602

About Escoffier Culinary Online Escoffier Online offers world-class competency based training in the culinary and pastry arts. It is the first 100% online culinary school, attended by thousands of students in over 30 countries.

Our 4-6 month programs are accessible and affordable with tuitions at $4,000. The technology is mobile device friendly and perfect for students with internet access anywhere in the world.

Our programs are endorsed as quality education by the American Culinary Federation and are used by students, working professionals, and military families in both English and Spanish.

Our students have overwhelmingly voiced their support by giving us a 98.5% student satisfaction rating.

What We Offer to Veterans and their Families We provide the opportunity for a quick transition back into the workforce (1 in 10 workers in America are employed in the food service industry) Our students learn in their homes offering time with family. The schedule is flexible and everyone gets to eat the homework!

Our programs are fun and interactive.

Students with many types of disabilities can complete the programs in the privacy of their homes.

This is a proven educational and job creation concept and highly scalable for users seeking a career in the culinary or pastry arts.

Students provided with professional culinary toolkit

A Chef mentor is assigned to each student to guide them through the learning process.

Students are assessed by submitting pictures of their dishes to their chef mentor through an online platform

Students create a digital ePortfolio to exhibit their work for potential employers.

The Online Model How It Works

Browser/Desktop

Mobile/Tablet

Synchronous & Asynchronous Delivery

Escoffier Online Learning Management System ePortfolios

Social

Assessments

Mentors

CareerBuilder.com Job Finding Assistance

Live Webcast

Industry Leading Content

Delro

Wad

Student Testimonial -- Gunnery Sergeant Delroy D. Wade, USMC Graduate of the Culinary Arts I’ve been an Active Duty Marine for about 13 years now. Presently, my rank is Gunnery Sergeant and my pay grade is E-7. I am stationed aboard Marine Corps Air Station Cherry Point. I am the Maintenance Management Chief (MMC) for my battalion. As the MMC for my battalion, I am responsible for the combined maintenance efforts of the unit, whatever the echelon of command. I serve as a special staff officer to the unit commander under the staff cognizance of the G-4 and the Combat Service Support Section, with respect to organizational equipment maintenance management.

I am a very busy single parent. I was searching the net one afternoon for assistance and guidance on how to learn to cook better from the convenience of my own home. I knew for sure that attending a campus was not going to work for me.

I came across Escoffier’s advertisement and was instantly hooked; I felt as though the (words & images) were speaking directly to me…we single parents LOVE convenience. I love to eat and I will try/ eat literally anything. I feel that boldness should be a requirement for all “foodies”.

After all, why serve something that we ourselves wouldn’t eat? I feel that foods bring cultures together.

oy D.

de

My primary goal in enrolling in Escoffier Online was simply to build my confidence in the kitchen (as a man). I grew up in a culture where predominantly, the women were in the kitchen and I didn’t want to be dependent on someone else to that extent; I wanted to be a better provider to my son. My mission was definitely accomplished. I now have a lot of confidence along with much more knowledge and I am extremely excited to have taken this step (with Escoffier). I plan to stay as an Active Duty Marine for another 8-10 years and I will seriously consider becoming a Chef after retiring from the Armed Forces. Now that I’ve completed the course, I am going to work on obtaining my Logistics Management Bachelor’s Degree.

By the way, yesterday I received my certificate in the mail and I’m so excited. I am so proud of myself. No one else in my family has ever accomplished something like this. Not online or in a classroom, under the direct supervision of a Chef Mentor (which is something I’d love to do next in my life). I am so appreciative of Escoffier and its online opportunities. I’ve decided to go back and re-do the entire course all over again (the actual meals/ assignments) so that I may master the dishes and hopefully get to the point where I may master the recipes as well, without having to look at my SRCs, etc.

Gunnery Sergeant Delroy D. Wade,

Set a meeting to discuss next steps: 1. Gaining an understanding of the Veteran’s Administration’s goals 2. Scheduling a product demonstration 3. Selecting students for pilot program

Endorsed for quality education by the American Culinary Federation Education Foundation.

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Industry Demand There are nearly 12 million workers in the Food Services and Accommodation sector and an additional 440,000 job openings

Food Prep & Serving Occupations Employment Projections

18

17

20

20

20

20

20

20

20

20

20

20

20

20

20

20

16

7.50%

15

10,000,000

14

The share of food industry workers with at least some post-secondary education has increased from 30% in 1983 to 42% in 2007 and is expected to reach 44% by 2018

13

7.70%

12

11,000,000

11

7.90%

10

12,000,000

09

High turnover in the industry (~50%) increases demand for trained workers and improves placement opportunities

Projected sales of $660B

08

8.10%

07

13,000,000

06

8.30%

05

14,000,000

Food Prep & Serving Occupations Food Prep & Serving as a Percent of Total Occupations

Sources: Bureau of Labor Statistics (March 2013); Georgetown Center for Education and Workforce (June 2010)

Mission and Roles:

- Curriculum review - Visit campuses and share experiences - Promotion of school via video and print testimonials - Graduation keynote - Industry externships

Escoffier Advisory Board

Luc Pasquier Founder Attaché Culinaire

Christian Rassinoux Executive Chef MGM Grand

Michel Escoffier Chairman The Escoffier Foundation

Michael Pythoud Executive Chef Walt Disney World

Mary Chamberlin Les Dames d’Escoffier American Inst.

Food & Wine

Michel Bouit President & CEO The World of MBI

Jeremiah Tower Co-owner & First Chef Chez Panisse

Members from Triumph (not pictured): Jack Larson, Paul Ryan