CULINARY ARTS & PASTRY ARTS - escoffier.edu · associate of applied science degree in culinary arts .....26 course descriptions – culinary arts programs ...

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CULINARY ARTS & PASTRY ARTS

Auguste Escoffier School of Culinary ArtsSTUDENT CATALOG

2017

6020–B Dillard Circle, Austin, Texas 78752

(512) 451-5743 Office ◾ (512) 467-9120 Facsimile ◾ 866-552 (CHEF) 2433 Toll-Free

Faculty and Staff, Advisory Board, Tuition and Textbooks and School Calendar are contained inthe “Supplement to the School Catalog” provided along with this “Student Catalog”

Auguste Escoffier School of Culinary Arts is accredited and/or approved by the following:

Texas Workforce Commission Career Schools and Colleges

Texas Higher Education Coordinating Board

Council on Occupational Education

American Culinary Federation Education Foundation for the Culinary Arts Program

World Association of Chef Societies

Print date December 2017

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CULINARY ARTS & PASTRY ARTS

Auguste Escoffier School of Culinary ArtsSTUDENT CATALOG

2017-2018

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TABLE OF CONTENTSSCHOOL INFORMATION .....................................................................................................................................7

MISSION...........................................................................................................................................................7OBJECTIVES .....................................................................................................................................................7HISTORY ...........................................................................................................................................................7FROM THE SCHOOL .........................................................................................................................................7LOCATION .........................................................................................................................................................7CONTACT INFORMATION ..................................................................................................................................7HOURS OF OPERATION ....................................................................................................................................8FACULTY AND STAFF ........................................................................................................................................8CORPORATE STRUCTURE AND GOVERNANCE ................................................................................................8BOARD OF DIRECTORS ....................................................................................................................................8ADVISORY BOARD ............................................................................................................................................8LICENSING, ACCREDITATIONS AND AFFILIATIONS..........................................................................................8

ADMISSIONS INFORMATION .............................................................................................................................9ADMISSIONS REQUIREMENTS ........................................................................................................................9

ADMISSION OF STUDENTS WITH CRIMINAL CONVICTIONS ....................................................................9NON-DISCRIMINATION ..............................................................................................................................9NON-ENGLISH AND/OR FOREIGN DIPLOMAS..........................................................................................9

INTERNATIONAL STUDENTS ............................................................................................................................9ENGLISH PROFICIENCY ..........................................................................................................................10

TUITIONS AND FEES ......................................................................................................................................10BOOKS, UNIFORMS, TOOLS, FEES................................................................................................................10NON-DEGREE SEEKING.................................................................................................................................10

ADMISSIONS REQUIREMENTS FOR NON-DEGREE SEEKING................................................................11FINANCIAL AID INFORMATION .......................................................................................................................12

STUDENT FINANCIAL AID ASSISTANCE .........................................................................................................12HOW FEDERAL AID IS DISBURSED? ......................................................................................................12FINANCIAL AID RESOURCES...................................................................................................................12HOW TO APPLY FOR FEDERAL STUDENT AID.........................................................................................12VERIFICATION POLICY.............................................................................................................................12

COST OF ATTENDANCE (COA) ........................................................................................................................12ENTRANCE AND EXIT STUDENT LOAN COUNSELING ...................................................................................13

EXIT COUNSELING ..................................................................................................................................13CANCELLATION POLICIES ..............................................................................................................................13INSTITUTIONAL REFUND POLICY...................................................................................................................13REFUND POLICY FOR STUDENTS CALLED TO ACTIVE MILITARY SERVICE ...................................................14RETURN TO TITLE IV FUNDS (R2T4) .............................................................................................................15FINANCIAL AID OFFICIAL, UNOFFICIAL, AND POST-WITHDRAWAL POLICY...................................................15

CONSEQUENCES FOR COMPLETE WITHDRAWAL AND FINANCIAL AID (REPAYMENT) .........................15POST-WITHDRAWAL DISBURSEMENT ....................................................................................................16

ACADEMIC & PROGRAM INFORMATION ........................................................................................................17ACADEMIC CALENDAR DEFINITIONS.............................................................................................................17UNIT OF CREDIT .............................................................................................................................................17TRANSFER OF COURSES ...............................................................................................................................17ATTENDANCE REQUIREMENTS......................................................................................................................17ATTENDANCE POLICY.....................................................................................................................................17

TARDINESS..............................................................................................................................................18ATTENDANCE & GRADE DISPUTE POLICY ..............................................................................................18

INCOMPLETE (I) GRADE REQUEST AND PETITION PROCESS.......................................................................18

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TABLE OF CONTENTS (CONTINUED)

LEAVE OF ABSENCE.......................................................................................................................................18EFFECTS OF A LEAVE OF ABSENCE........................................................................................................18

MAKE-UP WORK POLICY................................................................................................................................19EXAMINATION MAKE-UP POLICY ............................................................................................................19

STANDARD FOR SATISFACTORY ACADEMIC PROGRESS...............................................................................19MEASUREMENT PERIODS ......................................................................................................................19THREE MEASURES OF THE STANDARD .................................................................................................20FAILURE TO MEET SATISFACTORY ACADEMIC PROGRESS REQUIREMENTS PROCESS ......................20APPEALS AND ACADEMIC PROBATION...................................................................................................20FINANCIAL AID CONSIDERATIONS..........................................................................................................21

OTHER CONSIDERATIONS .............................................................................................................................22RE-ADMITTANCE ............................................................................................................................................22FAILURES AND COURSE REPEAT POLICY......................................................................................................22GRADING SYSTEM .........................................................................................................................................22EXTERNSHIPS................................................................................................................................................23UNIFORMS .....................................................................................................................................................23GRADUATION REQUIREMENTS......................................................................................................................24DIPLOMA OF COMPLETION............................................................................................................................24

PROGRAMS AND COURSE DESCRIPTIONS ....................................................................................................25DIPLOMA IN CULINARY ARTS ........................................................................................................................25ASSOCIATE OF APPLIED SCIENCE DEGREE IN CULINARY ARTS ..................................................................26COURSE DESCRIPTIONS – CULINARY ARTS PROGRAMS.............................................................................27DIPLOMA IN PASTRY ARTS PROGRAM ..........................................................................................................30ASSOCIATE OF APPLIED SCIENCE DEGREE IN PASTRY ARTS.......................................................................31COURSE DESCRIPTIONS – PASTRY ARTS PROGRAMS.................................................................................32

GENERAL INFORMATION.................................................................................................................................37GRIEVANCE POLICY........................................................................................................................................37 DISMISSAL DUE TO POLICY INFRACTIONS....................................................................................................37RULES OF CONDUCT .....................................................................................................................................38CAMPUS SECURITY POLICY...........................................................................................................................38

SECURITY AND ACCESS TO THE AUGUSTE ESCOFFIER SCHOOL OF CULINARY ARTS FACILITY...............38REPORTING CRIMES AND OTHER EMERGENCIES ................................................................................38SAFETY SUGGESTIONS AND REPORTING PROCEDURES......................................................................38

STUDENTS WITH DISABILITIES POLICY.........................................................................................................38STUDENT CONSUMER INFORMATION ............................................................................................................39

FEDERAL STUDENT DISCLOSURE REQUIREMENTS .....................................................................................39FAMILY EDUCATIONAL RIGHTS AND PRIVACY ACT (FERPA)..........................................................................39

STUDENT RIGHTS UNDER FERPA...........................................................................................................39PROCEDURES TO INSPECT EDUCATIONAL RECORDS ...........................................................................39REFUSAL TO PROVIDE COPIES ...............................................................................................................40DISCLOSURE OF EDUCATION RECORDS................................................................................................40DIRECTORY INFORMATION .....................................................................................................................40

EQUAL OPPORTUNITY IN EDUCATION AND EMPLOYMENT ..........................................................................40CAREER SERVICES.........................................................................................................................................41ORIENTATION .................................................................................................................................................41HEALTH SERVICES .........................................................................................................................................41STUDENT HOUSING .......................................................................................................................................41LEARNING RESOURCES.................................................................................................................................41TRUE AND CORRECT STATEMENT .................................................................................................................42

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SCHOOL INFORMATION

MISSION

Auguste Escoffier School of Culinary Arts empowersstudents to achieve their potential in the culinary andpastry arts through small class sizes and individual,modernized instruction in the techniques developedby the King of Chefs, Auguste Escoffier. Students aretrained to understand where their food comes fromand to develop respect for local resources andsustainable practices. Graduates enter the workforcewith a balance of practical skills, operationalawareness, humility and dependability.

OBJECTIVES

The goal of the institution is to produce competentprofessionals for entry-level employment as cooks,chefs, pastry chefs, caterers, foodservicemanagers, and other entry-level positions in thefoodservice industry.

Professional Programs have the followingobjectives:

• Teach students the foundation of culinarytechniques in classic French cuisine and pastryso they can pursue a career in the culinary arts.

• Enable students to develop the skills andconfidence to cook or bake without recipes.

• Help students achieve their goals by providingindividualized attention and allowing fordifferences in learning styles and educationalbackground.

• Introduce students to palate development andsensory awareness, enhancing their ability tocritically evaluate food.

HISTORY

The Auguste Escoffier School of Culinary Arts,formerly known as the Culinary Academy of Austin,was founded in 1997 in an effort to providecomprehensive culinary arts training and educationin the dynamic setting of an operational commercialkitchen.

In 2010, Triumph Higher Education Group, LLCacquired the School.

FROM THE SCHOOL

Welcome to the Auguste Escoffier School of CulinaryArts. Here, students will get thorough, realistictraining and guidance to launch their career in theculinary arts and foodservice profession. Ourinstructors are dedicated to training our students ina manner that will make it possible for them tosucceed in this industry.

Our students are trained with hands-on experienceand instruction carried out in the kitchen/lab. Withthis training and our commitment to assist ourstudents with employment in the industry, we believethat Auguste Escoffier School of Culinary Arts givesour students the tools they need to succeed.

At the Auguste Escoffier School of Culinary Arts, ourstaff serve as great mentors. Our students aretrained and graduate with a practical and realisticexpectation of what the culinary profession requiresand what potential employers are looking for in theiremployees.

Sincerely,

Marcus McMellonCampus President

LOCATION

Auguste Escoffier School of Culinary Arts (AESCA) islocated at 6020-B Dillard Circle, Austin, Texas,78752. The location of AESCA offers easy accessto major highways and public transportation,including the Highland-Metro Rail stop. A single-story building provides 10,920 square feet of spaceincluding instructor offices, classrooms, full-scaleoperational culinary and pastry commercialkitchens and a Resource Center where studentshave access to computers and publications.Campus facilities also include a 5,500 square footAgricultural Learning Center, 2,400 square feet ofadministrative space and the 3,300 square footTracy Ryan Courtyard.

CONTACT INFORMATION

Auguste Escoffier School of Culinary Arts’ mailingaddress is 6020-B Dillard Circle, Austin, Texas78752. The telephone number for the AdmissionsOffice and Student Finance Office is 512-451-5743or 866-552 (CHEF) 2433. The fax number is 512-467-9120.

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HOURS OF OPERATION

The Auguste Escoffier School of Culinary Artsadministrative office hours are as follows:

Monday–Thursday: 9:00 a.m.–8:00 p.m. Friday: 9:00 a.m.–6:00 p.m.

FACULTY AND STAFF

Please refer to the Supplemental Catalog providedalong with this catalog.

CORPORATE STRUCTURE ANDGOVERNANCE

Auguste Escoffier School of Culinary Arts is ownedby Triumph CAA Acquisition, LLC, a DelawareCorporation which is a subsidiary of the TriumphHigher Education Group, LLC. The Board ofDirectors, in partnership with the CampusPresident, is responsible for the policies andfinancial integrity of the School.

BOARD OF DIRECTORS

Jeremy WheatonKimberly Stanley

ADVISORY BOARD

Please refer to the “Supplemental Catalog”provided along with this catalog.

LICENSING, ACCREDITATIONS ANDAFFILIATIONS

• The Auguste Escoffier School of Culinary Arts isapproved and regulated by the Texas WorkforceCommission, Career Schools and Colleges.

• The Auguste Escoffier School of Culinary Arts isauthorized as an Associate of Applied Sciencedegree–granting institution through the TexasHigher Education Coordinating Board.

• The Auguste Escoffier School of Culinary Arts isnationally accredited by the Council onOccupational Education and the accreditingcommission is listed by the U.S. Department ofEducation as a recognized accrediting agencyunder the provisions of Chapter 33, Title 38,U.S. Code and subsequent legislation.

• The Auguste Escoffier School of Culinary Arts isan approved school by the World Association ofChef Societies (WACS) in recognition of qualityculinary education.

• The Culinary Arts Diploma Program isaccredited by the American Culinary FederationEducation Foundation (ACFEF).

• School Membership

• Texas Restaurant Association

• Austin Chamber of Commerce

• National Association of Student FinancialAid Administrators

• Career Education Colleges and Universities

• Career Colleges and Schools of Texas

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ADMISSIONSINFORMATION

ADMISSIONS REQUIREMENTS:

• Application for Admission

• AESCA Enrollment Agreement (inclusive ofwritten permission of parent or guardian ifunder 18)

• Proof of High School Completion or Equivalent(prior to the expected start date)

• High School Diploma

• GED

• State Approved Home School Certificateof Completion

• Official College Transcript from a CompletedAssociate or Higher Degree Program1

• For U.S. Veterans, DD-214 which reflectsHigh School Equivalency

• Admissions Interview

• Tour of Facility

• Record of Previous Education & Training (CSC-010)

• Receipt of Enrollment Policies (CSC-005)

• Information Release Form (FERPA)

• Application Fee (see Supplemental Catalog forcurrent fee) or approved Fee Waiver anddocumentation2

1 Degree must be in a program that fully matriculates into abachelors level program

2 Application fee waivers are available for those Active andHonorably Discharged Military Personnel, Spouse or child ofActive or Honorably Discharged personnel or high school-issued waivers where applicable.

Admission of Students with CriminalConvictions

Employers or agencies that accept our students forexternship or those that may potentially employ ourgraduates may conduct a criminal and/or personalbackground check as well as require drug testing.Students who have prior felony convictions orserious misdemeanors, including those that aredrug-related, may not be able to complete theexternship which is a requirement for graduationfrom the program and may have difficulty securingdesired employment. The decisions made byemployers or agencies regarding externship or

employment are outside of the control of AugusteEscoffier School of Culinary Arts.

Auguste Escoffier School of Culinary Arts cannotguarantee employment or salary. The institutionreserves the unqualified right and absolutediscretion to refuse admission to any prospectivestudent who has been convicted of a violent crimeor state or federal felony offense and upon anyother basis not prohibited by law. The institutionmay consider the nature and seriousness of acrime, how long it has been since the conviction,and the potential employment placements availableto the prospective student upon completion of theprogram in the determination of whether to admit astudent with a conviction.

Non-Discrimination

Auguste Escoffier School of Culinary Arts does notdiscriminate on the basis of: race, color, religion,sex, national origin, age, disability, geneticinformation, sexual orientation, gender identity,status as a parent, marital status or politicalaffiliation in the administration of its educationalor admissions policies, financial assistanceprograms, job placement services, or any otherschool sponsored program. Admission of applicantsis based solely on the potential of the applicant tosucceed in the foodservice industry or benefit fromthe course of study.

Non-English and/or Foreign Diplomas

Prospective students applying to Auguste EscoffierSchool of Culinary Arts who possess a non-Englishand/or foreign high school diploma (or itsequivalent) will be required to provide a certifiedEnglish translation or pay the expense incurred byAESCA to have it translated on the student’s behalf.Students with foreign educational credentials frominstitutions outside of the United States or any USterritory are required to submit authentic academicdocuments from all upper-secondary andpostsecondary educational institutions. Foreigneducational credentials will be verified through anapproved foreign credential evaluation agency.Foreign credentials will be evaluated to ensure theyare equivalent to a US high school diploma.

INTERNATIONAL STUDENTS

International applicants may apply for the CulinaryArts and Pastry Arts programs at AESCA. Applicants

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must meet the same admission requirements asU.S. residents. In addition, the following apply tointernational students:

• Students whose native language is not Englishare required to demonstrate English proficiencythrough other acceptable measuresestablished by the institution. Please see thesection on English Proficiency for details.

• Proof of graduation, certificates or diplomasmust be presented for external evaluation. Alldocuments should be accompanied by acertified English translation and submitted tothe school. This must be done prior to theinstitution issuing the I-20 to the student.

• A sponsor must provide an Affidavit of FinancialSupport verifying that funds will be available forall educational and living expenses while thestudent is studying in the United States. Any ofthe student's financial sponsors must showevidence through bank letters or statementsindicating enough money in deposit inchecking, savings, or money market accounts.Students may provide this information if theyare the account holders.

• Photo copies of students' passports arerequired.

• Students are responsible for maintaining legalvisa status for the duration of their stay ascovered by U.S. federal laws, regulations,guidelines, and updates. Students on studentvisas are expected to maintain full time statusthroughout their academic program. Studentswho do not maintain their visas may be subjectto enrollment termination and serious penaltiesfrom the Department of Homeland Security. Formore information regarding visas, log on towww.uscis.gov.

English Proficiency

Auguste Escoffier School of Culinary Arts does notprovide English-as-a-second language instruction.Students are required to speak English in classesthat are taught in English. Students whose nativelanguage is not English are required to provide proofof English proficiency by one of the following:

• Demonstration of a Common EuropeanFramework Reference for Language (CERF)level of B2 or higher.

• Test of English as a Foreign Language (TOEFL)with an Internet-Based Test (iBT) score of 65 orhigher, Paper-Based Test score of 500 orhigher, or Computer- Based Test (CBT) score of173;

• International English Language Testing System(IELTS) with a level of 6 or higher;

• Cambridge English: First (FCE) grade of a C orhigher or Cambridge English: Advanced (CAE)grade of a CEFR B2 or higher;

• A grade of “C” or better in an intermediate ESLcourse;

• Graduation from an English-speakingsecondary institution;

• Evidence of having completed 8 semesterhours or 12 quarter hours with at least a “C”(70%) average at a USDE-recognizedpostsecondary institution in which English wasthe language of instruction.

TUITION AND FEES

Please refer to the Supplemental Catalog.

BOOKS, UNIFORMS, TOOLS, FEES

Before starting each program, students will beintroduced to the individual costs of these items. Atorientation, students will be issued their uniforms.

Subsequently, students will receive the appropriatebooks and supplies as they progress through theirprogram. A list of current course materials andsupplies is available upon request.

NON-DEGREE SEEKING

A Non-Degree Seeking (NDS) Student is defined asa student who is not seeking a diploma or degree.An NDS Student may be accepted for individualcourses of the Culinary Arts or Pastry Arts programsdependent on capacity or availability. As an NDSStudent, the individual will be responsible to fulfillthe requirements of the registered course orprogram and must meet the prerequisites for anycourse prior to registration. Admission as an NDSStudent is provisional and evaluated by the Directorof Admissions on a case-by-case basis.

Students that enroll in any NDS courses will receivean Audit (“AU”) grade for any courses completed ora Withdrawal (“W”) grade for any courses dropped.An NDS Student will not receive a Diploma.

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Admissions Requirements for Non-DegreeSeeking:

• Application for Admission

• Graduate of an approved AESCA program,having met all course prerequisites

• AESCA Enrollment Agreement (Non-DegreeSeeking option selected)

• Application Fee (see Supplemental Catalog forcurrent fee)

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FINANCIAL AIDINFORMATION

STUDENT FINANCIAL AID ASSISTANCE

How Federal Aid Is Disbursed?

Federal aid is disbursed based on payment periodand under the guidelines of the U.S. Department ofEducation. For additional information, see theStudent Finance Office.

Financial Aid Resources

AESCA offers a variety of resources to assiststudents as well as information regarding outsideagency resources. For a complete listing of currentScholarship & Grant Awards offered by AESCA,please visit the school’s website or visit the StudentFinance Office.

How To Apply for Federal Student Aid

Students who will be attending and plan to apply forfinancial aid should do the following:

• Interview with the Student Finance Office

• Become an Enrolled student:

Diploma in Culinary Arts Program (or)

Associate of Applied Science in Culinary ArtsProgram (or)

Diploma in Pastry Arts Program

• Apply for a SFA ID at https://fsaid.ed.gov

• Complete the Free Application for FederalStudent Assistance (FAFSA) athttp://www.fafsa.ed.gov/

Early application is always encouraged in order toallow for follow up and processing.

Verification Policy

Because students sometimes make errors on theirapplication, there is a process for verifyingapplications and making corrections. The CentralProcessing System (CPS) selects which applicationsare to be verified, but schools also have theauthority to verify students and information asdetermined by the Student Finance Department.Verification refers to the process of both collectingdocumentation from the student and/or parents tosupport the information reported on the FreeApplication for Federal Student Aid (FAFSA) and

comparing the source documentation to theinformation as reported. To be in compliance withthe federal law, the federal government requiresverification and the school must collect thedocumentation specified. The Department ofEducation requires that schools verify a student’sfile under the following circumstances:

1. If the student’s Institutional StudentInformation Record (ISIR) has an asterisk nextto the Estimated Family Contribution (EFC).

2. If the Student Finance Office discoversconflicting information on the student’s ISIR, orhas reasons to believe that the informationprovided by the student is not correct.

In compliance with the federal regulations, AugusteEscoffier School of Culinary Arts will not disburse ordeliver any federal subsidized funds until therequired verification is complete. Collecting andsubmitting the necessary documentation in a timelymanner is the responsibility of the student, thoughthe Student Finance Office should assist and advisethe student where necessary.

Verification is complete when the student hasprovided all requested information in order todetermine eligibility. If verification reveals errors orinconsistencies, the student may have to makecorrections or update their information on theirStudent Aid Report (SAR).

A student must either submit all required verificationdocumentation within 10 days of the class start dateor contact the Student Finance Office for anextension to the verification deadline. The final year-end deadline for verification documentation is theearlier of 120 days after the student’s last date ofattendance or September 1st following the close ofthe pertinent award year (June 30th).

COST OF ATTENDANCE (COA)

For federal student aid purposes, a student’s total costof attending a postsecondary institution for a specifiedperiod of time is established by law. The COA includestuition and fees; room and board (or an allowance forhousing and food); an allowance for books, supplies,transportation, loan fees, and dependent care (ifapplicable); disability related expenses, and somemiscellaneous expenses as well.

Please refer to the school website (Net PriceCalculator) or the Student Finance Office for thecurrent COA.

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It is very important to note that the averageexpenses are estimated based on local cost of livinginformation for use in calculating financial aideligibility. Individual expenses will vary based onyour choice of lifestyle and living arrangements.

ENTRANCE AND EXIT STUDENT LOANCOUNSELING

Federal regulations require first-time student-loanborrowers to participate in Entrance Counseling inorder to receive pertinent information regardingtheir loan as well as the Student Borrower Rightsand Responsibilities.

Entrance Counseling is completed athttps://studentloans.gov. Direct loan funds will notbe disbursed to the student account until they havecompleted the Entrance Counseling Requirement.

Exit Counseling

If the student is graduating or withdrawing from theschool, he or she needs to schedule an appointmentto meet with the Student Finance Office to completehis or her Exit Counseling. Exit Counseling iscompleted at https://studentloans.gov. Exitcounseling must be completed within 30 days of astudent’s last date of attendance.

The topics of discussion are:

• Review information from the EntranceCounseling Guide

• Provide an average anticipated monthlyrepayment amount

• Review repayment options

• This website is used to calculate the student’sterm and interest rate:https://studentaid.ed.gov/sa/

• Discuss debt management strategies

• Review forbearance, deferment, andcancellation options

• The student is given the availability of loaninformation on NSLDS by using the FSAID

• Students without internet may call 1-800-4-FED-AID

• The student is given the availability of the FSAOmbudsman’s office at 1-877-557-2575

• Ensure that the borrowers understand theirrights and responsibilities

• Students are required to submit any namechange, address change to the StudentFinance Office

• A detail listing of the student’s outstandingloans will be provided upon his/her request

CANCELLATION POLICIES

A full refund will be made to any student whocancels the enrollment contract within 72 hours(until midnight of the third day excluding Saturdays,Sundays, and legal holidays) after the enrollmentcontract is signed. A full refund will also be made toany student who cancels enrollment within thestudent’s first three scheduled class days, exceptthat the school may retain not more than $50 in anyadministrative fees charged, as well as items ofextra expense that are necessary for the portion ofthe program attended and stated separately on theenrollment agreement.

INSTITUTIONAL REFUND POLICY

Refund calculations, as described in the followingRefund Policy, are based on the total scheduledclock hours for the program in which the studenthas been enrolled.

1. Refund computations will be based onscheduled course time of class attendancethrough the last date of attendance. Leaves ofabsence, suspensions, and school holidays willnot be counted as part of the scheduled classattendance.

2. The effective date of the termination for refundpurposes will be the earliest of the following:

a. The last day of attendance, if the studentis terminated by the school;

b. The date of receipt of written notice fromthe student; or

c. Ten school days following the last date ofattendance.

3. If tuition and fees are collected in advance ofentrance, and if after expiration of the 72-hourcancellation privilege the student does not enterschool, not more than $50 in nonrefundableadministration fees shall be retained by theschool for the entire residence program orsynchronous distance education course.

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4. If a student enters a residence or synchronousdistance education program and withdraws oris otherwise terminated, the school or collegemay retain not more than $50 in nonrefundableadministrative fees for the entire program. Theminimum refund of the remaining tuition andfees will be the pro rata portion of tuition, fees,and other charges that the number of hoursremaining in the portion of the course orprogram for which the student has beencharged after the effective date of terminationbears to the total number of hours in theportion of the course or program for which thestudent has been charged, except that astudent may not collect a refund if the studenthas completed 75 percent or more of the totalnumber of hours in the portion of the programfor which the student has been charged on theeffective date of termination.

5. Refunds for items of extra expense to thestudent, such as books, tools, or other suppliesshould be handled separately from refund oftuition and other academic fees. The studentwill not be required to purchase instructionalsupplies, books and tools until such time asthese materials are required. Once thesematerials are purchased, no refund will bemade. For full refunds, the school can withholdcosts for these types of items from the refundas long as they were necessary for the portionof the program attended and separately statedin the enrollment agreement. Any such itemsnot required for the portion of the programattended must be included in the refund.

6. A student who withdraws for a reason unrelatedto the student’s academic status after the 75percent completion mark and requests a gradeat the time of withdrawal shall be given a gradeof “incomplete” and permitted to re-enroll in thecourse or program during the 12-month periodfollowing the date the student withdrew withoutpayment of additional tuition for that portion ofthe program.

7. A full refund of all tuition and fees is due andrefundable in each of the following cases:

a. An enrollee is not accepted by the school;

b. If the course of instruction is discontinuedby the school and this prevents the studentfrom completing the course; or

c. If the student’s enrollment was procured asa result of any misrepresentation inadvertising, promotional materials of theschool, or representations by the owner orrepresentatives of the school.

A full or partial refund may also be due in othercircumstances of program deficiencies or violationsof requirements for career schools and colleges.

REFUND POLICY FOR STUDENTSCALLED TO ACTIVE MILITARY SERVICE

8. A student of the school or college who withdrawsfrom the school or as a result of the student beingcalled to active duty in a military service of theUnited States or the Texas National Guard mayelect one of the following options for eachprogram in which the student is enrolled:

a. if tuition and fees are collected in advanceof the withdrawal, a pro rata refund of anytuition, fees, or other charges paid by thestudent for the program and a cancellationof any unpaid tuition, fees, or other chargesowed by the student for the portion of theprogram the student does not completefollowing withdrawal;

b. a grade of incomplete with the designation“withdrawn-military” for the courses in theprogram, other than courses for which thestudent has previously received a grade onthe student’s transcript, and the right to re-enroll in the program, or a substantiallyequivalent program if that program is nolonger available, not later than the firstanniversary of the date the student isdischarged from active military dutywithout payment of additional tuition, fees,or other charges for the program other thanany previously unpaid balance of theoriginal tuition, fees, and charges for booksfor the program; or

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c. the assignment of an appropriate finalgrade or credit for the courses in theprogram, but only if the instructor orinstructors of the program determine thatthe student has:

(1) satisfactorily completed at least 90percent of the required coursework forthe program; and

(2) demonstrated sufficient mastery of theprogram material to receive credit forcompleting the program.

A copy of the student’s Military Orders must besubmitted to the Registrar to complete this process.

The payment of refunds will be totally completedsuch that the refund instrument has beennegotiated or credited into the proper account(s),within 45 days after the effective date oftermination.

RETURN TO TITLE IV FUNDS (R2T4)

Title IV funds are awarded to students under theassumption that the student will attend school forthe entire period. When a student withdraws, thestudent may no longer be eligible for the fullamount of the financial aid funds awarded and areturn calculation must be performed to determinethe amount of “unearned aid” and how much, ifany, of the funds need to be returned. All unearnedaid is determined using the U.S.E.D. Return to TitleIV calculation. Unearned funds will be returned tothe appropriate programs.

If the student is required to return any grant aid(Federal Pell Grant), the student is considered to bein overpayment and thus ineligible for anyadditional federal aid until that amount is repaid,either to the school or to the U.S. Department ofEducation. Any student who owes an overpaymentwill be notified in writing by the school within thirtydays of the date of determination of withdrawal.

FINANCIAL AID OFFICIAL, UNOFFICIAL,AND POST-WITHDRAWAL POLICY

A student receiving federal financial aid (Title IVfunds) may have his/her financial aid adjustedbased on his/her date of official or unofficialwithdrawal. Title IV consists of Federal Pell Grants,Federal Supplemental Educational Grants, FederalWork-study, Federal Direct Student Loans andFederal Direct PLUS loans.

A complete withdrawal is defined as dropping allclasses for a given block. A student’s officialwithdrawal date is defined as the date the Registrarreceives a written signed notice, fax, or e-mail orother form of communication that the student is nolonger in attendance in all of his/her classes.

An unofficial withdrawal is defined as a studentwho violates the attendance policy or is otherwiseadministratively withdrawn from the campus.Auguste Escoffier School of Culinary Arts willassume the student unofficially withdrew and willcalculate Return to Title IV Funds accordingly. If it isdetermined that the unofficial withdrawal date isearlier than the 60 percent point of the paymentperiod, the student may owe funds to the Title IVfinancial aid programs and/or the institution. For astudent who withdraws without notifying the school,(unofficially withdraws or drops out), the withdrawaldate is the last date of attendance.

Students have 10 days from the date AugusteEscoffier School of Culinary Arts notifies them toclarify their enrollment status. Unless the studentcan provide acceptable documentation that showsthe student was enrolled more than 60 percent ofthe payment period, the student will be responsiblefor returning the unearned funds. Students have 45days from the date the institution notifies them inwriting to make payment arrangements. Thestudent is responsible for payment of anyinstitutional charges and/or Title IV funds resultingfrom the R2T4 calculation.

Students should meet with the Student FinanceOffice for a Withdrawal Evaluation before making adecision to withdraw or stop attending classes.

An official or unofficial withdrawal will result in a“W” grade being recorded on the student’sacademic transcript for any current coursesdropped after the add/drop period.

Consequences for Complete withdrawal andFinancial Aid (REPAYMENT)

A student who officially withdraws earns aid basedon the number of clock or credit hours he/she wasscheduled to attend. Earned aid is calculated fromthe beginning of the payment period until theofficial withdrawal date, up to the 60% point in thepayment period. After the 60% point, all aid isearned.

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The Return to Title IV will be performed inaccordance to federal regulations.

For unofficial withdrawals the Return to Title IVFunds (R2T4) calculation will be performedaccording to Federal regulations by using thepayment period.

The student must contact the Student FinanceOffice within 45 days of receiving writtennotification of a repayment obligation. If the studentdoes not contact the Student Finance Office withpayment, the student will be turned over to the U.S.Government for collection and will remain ineligiblefor federal and state aid until the college receivesnotice that the student has re-established his/hereligibility.

It is the intent of the Student Finance Office toinform Federal Grant recipients who may withdrawfrom college to seriously consider the implicationsof this R2T4 policy. Students who are havingdifficulty in their classes should seek assistancethrough their instructors and/or Student Services.Auguste Escoffier School of Culinary Arts iscommitted to student success and to helpingstudents stay in school and reach his/hereducational goals.

The last date of attendance is used for calculatingthe percentage used in the formula for Return toTitle IV funds. The total number of scheduled clockor credit hours attended divided by the total clockor credit hours for the payment period equals thepercentage of aid earned. If the withdrawal date isafter the 60-percent point of the payment period,the student has earned 100 percent of the Title IVfunds.

Post-Withdrawal Disbursement

If as a result of the Return to Title IV calculation itis determined that the student did not receive alleligible funds, the student may be due a Post-Withdrawal Disbursement. The school has 30 daysfrom the date that they determined the studentwithdrew to notify the student of a post-withdrawaldisbursement. The student must respond within 14days from the date that Auguste Escoffier School ofCulinary Arts sends the notification to be eligible toreceive the post-withdrawal disbursement. If thestudent does not respond to Auguste EscoffierSchool of Culinary Art’s notice, no portion of thepost-withdrawal disbursement may be disbursed.

If the post-withdrawal disbursement includes loanfunds, the school must get the student’s permissionbefore it can be disbursed. The student may chooseto decline some or all of the loan funds so that theydon’t incur additional debt.

Federal aid funds are returned in thefollowing order, both by the school and thestudent:

• Unsubsidized Federal Direct Loan

• Subsidized Federal Direct Loan

• Federal Direct PLUS Loan

• Federal Pell Grant

• Other Federal Aid Programs

The required return of funds under this policy ismade to the Title IV aid programs within 45calendar days of the date of determination ofwithdrawal or termination. Students will receive awritten notice of any federal funds returned byAuguste Escoffier School of Culinary Arts, and aninvoice for any balance owed to the school.

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ACADEMIC & PROGRAMINFORMATION

ACADEMIC CALENDAR DEFINITIONS:

A “block” refers to a period of 6, 8, or 12 weeks,depending on program version, that serves as anacademic evaluation period for attendance andSatisfactory Academic Progress (SAP).

UNIT OF CREDIT

The quarter credit is the unit of credit used byAuguste Escoffier School of Culinary Arts. A quartercredit is equal to 10 hours of not less than 50minutes per hour of lecture, 20 hours of lab, or 30hours of externship hours.

TRANSFER OF COURSES

Students interested in transferring from theircurrent program of study to another program ofstudy at the institution are required to meet with theRegistrar to complete the required paperwork.Students who have earned credit in other AugusteEscoffier School of Culinary Arts programs may, insome cases, transfer courses applicable to the newprogram as determined by the Campus President.

Students interested in transferring coursework fromanother institution must supply an official collegetranscript from the institution from which they areseeking credit. Transcripts will be reviewed by theAESCA Registrar regarding transferability of credit.Considerations include, but are not limited to, thetransferred course(s) having the same or more clockhours/credit hours and the content covering thesame competencies. Students holding a AmericanCulinary Federation (ACF) Certified Executive Chef(CEC) or Certified Working Pastry Chef (CWPC)credential may be given proficiency credit for culinaryor pastry courses in combination with any AESCAcoursework. Only coursework with a grade of “C” orbetter will be accepted. Acceptance of transfer creditis at the sole discretion of AESCA.

Auguste Escoffier School of Culinary Arts does notguarantee the transferability of its courses orcredits to any other institution. Students mayrequest assistance with transfer of credit to otherinstitutions in writing. School assistance mayinclude, but is not limited to, providing guidance andproviding official transcript or course outlines.

ATTENDANCE REQUIREMENTS

Attendance is an extremely important part of theprograms and mandatory at the Auguste EscoffierSchool of Culinary Arts. Students are expected toattend all classes and to be on time. Leaving classearly is not permitted and will be recorded as timeabsent. The minimum attendance rate of 80% isrequired to graduate from any program. Eligibility forfinancial aid, federal and institutional, is alsodependent on the student’s attendance rate.Students with excessive absences are stronglyrecommended to meet with the Student FinanceOffice for review of continued financial aid eligibility.

If a student is unable to attend class, the student isrequired to call his or her instructor to inform theinstructor of his or her pending absence.

Attendance will be monitored daily and at the end ofeach block to ensure student compliance. A studentwhose attendance falls below 80% during a block willbe placed on Attendance Probation during thesubsequent block (the probationary block). If thestudent’s attendance does not improve to at least80% by the end of the student’s probationary block,the student will be dismissed from the institution.

Students who are dismissed for attendance mustsit out for a minimum of one evaluation period andthen may reapply for admission for the next block.Students dismissed for violation of the AttendancePolicy who are readmitted will return with a statusof Attendance Probation and their first block will bea probationary block.

ATTENDANCE POLICY

Per Texas Administrative Code, Title 40, Section807.241-243, Auguste Escoffier School of CulinaryArts will terminate the enrollment of a student whoaccumulates the lesser of the following amounts ofabsences:

• A student who misses more than ten (10)consecutive days of class.

• Any student who misses more than 20% of thetotal block hours in any program while onAttendance Probation.

• Any student who misses more than 20% of theirtotal program hours in any program.

• Any number of days if the student fails to returnas scheduled from an approved LOA (Leave ofAbsence).

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Tardiness

The Auguste Escoffier School of Culinary Artsexpects students to be on time for all classes,activities, appointments and events. Attendance isrecorded in increments of minutes (present orabsent). Tardiness is defined as reporting for a classlate or leaving early.

Attendance & Grade Dispute Policy

Students who wish to dispute grades or attendancerecords must do so within certain timeframes:

• Attendance errors – within two (2) school daysfrom the date of the class in question

• Daily grades – within two (2) school days fromthe date of the class in question

• Quiz or test grades, including practical exams –within five (5) school days from the date thequiz or test was given

• Assignments - five (5) school days from the datean assignment was due

• Final grades – within seven (7) calendar daysof the end of the block

Such disputes should be presented to theinstructor, who will have sole discretion to adjust thegrade and/or attendance record(s). Disputes madeafter the timeframes listed may not be honored,except in situations involving illness, injury, or otherextenuating circumstance which caused additionaltime to pass.

If a student and their instructor cannot achieveagreement on disputed grades and/or attendance,such dispute should be brought forth to theExecutive Chef for review. It is the responsibility ofthe student to take such action within the timeframes listed above. The Executive Chef will makethe final determination in such cases.

INCOMPLETE (I) GRADE REQUEST ANDPETITION PROCESS

A grade of Incomplete may be assigned for a coursewhen circumstances beyond a student’s control—such as death of a close relative, illness, injury, orfamily emergency—prevent the student fromcompleting the course work on time.

The student must be able to achieve at least a “C”(70%–79%) grade in order to apply for anIncomplete. Arrangements must be made tocomplete the make- up work within two weeks of the

end of the course of study. If no arrangements aremade, the student will receive “0” points for anyoutstanding work and the Incomplete (I) grade willbe converted to the grade the student earned basedon the cumulative course points received.

Under Texas Education Code § 132.061(f) a studentwho is obligated for the full tuition may request agrade of “incomplete” at the time of withdrawal ifthe student withdraws for an appropriate reasonunrelated to the student’s academic status. Astudent receiving a grade of incomplete (I) may beallowed to re-enroll in the program during the 12-month period following the date the studentwithdraws and complete those incomplete subjectswithout payment of additional tuition.

LEAVE OF ABSENCE

Any gap in training is always discouraged. Certainmitigating circumstances may arise which mightnecessitate a student’s prolonged absence fromschool. Any student requesting an official Leave ofAbsence (LOA) must submit the request in writing tothe Campus President and must include the reasonfor the requested LOA, an effective date, anticipatedreturn date, and student signature. The writtenrequest must be submitted in advance of the leave ofabsence unless extenuating circumstances preventthe student from requesting in advance. In the casewhere advance request is not possible, but an LOA isreasonable, the campus must secure the requestfrom the student as soon as the circumstances allow.The Campus President considers leaves on a case-by-case basis. Failure to return as scheduled withoutwritten notification and approval will result indismissal. A student may submit multiple Leave ofAbsence requests but the total time on leave ofabsence may not exceed 180 days in any 12-monthperiod. Students who are on a LOA cannot receivefederal funds until they return from their LOA.

Effects of a Leave of Absence

Students who contemplate requesting a Leave ofAbsence should consider the following factors thatmay affect their eligibility to graduate within themaximum program time frame:

1. Students returning from a Leave of Absence arenot guaranteed that the course required tomaintain the normal progression in theirtraining program will be available at the time ofrequested reentry.

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2. Depending on their program, students who goon leave during a course may have to wait toreturn from an LOA for the course to be offeredand may need to return at the point where theyleft off.

3. Students may be required to repeat coursesfrom which they elect to withdraw from, prior toreceiving a final grade.

4. Financial aid and/or tuition cost may beaffected.

5. Students who are on a Leave of Absence willnot be eligible to receive federal funding.

MAKE-UP WORK POLICY

No more than 5% of the total clock hours for aprogram may be made up.

The highest letter grade that can be earned for anymake-up work is a B, 80-89% regardless of thecircumstances and/or quality or quantity of themake-up work. Make-up work must be completedwithin 2 weeks from the end of a class. Anyexception to this timeframe must be approved bythe Campus President.

1. Make-up work/time shall be supervised by anapproved instructor of Auguste Escoffier School ofCulinary Arts and that instructor shall be approvedfor the particular subject being made-up.

2. Any make-up work resulting in additional on-campus instruction is at an additional expenseto the student as outlined in the SupplementalCatalog. Only one subject of coursework that ismissed can be made up at one time.

3. For make-up work/time, the student will needto demonstrate the same level of knowledge orcompetence expected of a student whoattended the scheduled class sessions.

4. The student must petition the campusExecutive Chef, Student Services, or Registrarfor the “Make-up Form.” The form must becompleted with date and time of the session(s),the duration, and the signature of thesupervising instructor. The appropriate make-up fee must be paid to the business office priorto the time of the make-up lesson. Receipt willbe required to permit student to complete anymake-up session.

Examination Make-up Policy

Make-up for written and practical exams is allowedonly in the instance of injury, illness or familytragedy and documentation must be supplied torequest a make-up of a practical or written exam.All such instances must be approved by theExecutive Chef and scheduled directly with theinstructor. The highest letter grade that can beearned for make-up practical or writtenexaminations is a B, 80-89%.

STANDARD FOR SATISFACTORYACADEMIC PROGRESS

Federal and state regulations require schoolsparticipating in state and federal financial aidprograms to have a Standard of SatisfactoryAcademic Progress (SAP). The standard is appliedto all students, regardless of financial aid status.Failure to maintain Satisfactory Academic Progress(SAP) may result in loss of any financial aid, and/ordismissal from the institution.

Measurement Periods

For all programs, Satisfactory Academic Progresswill be reviewed by the administration at evaluationpoints of every six weeks or at the end of theexternship when longer than 6 weeks to correspondwith the end of the academic block. The evaluationpoint will precede the end of the payment period.

Example: Payment Period 1 = 18 weeks

A student will have SAP evaluated twice (Week 6and at Week 12) prior to the end of the paymentperiod.

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Three Measures of the Standard

There are three components of the SAPrequirements that all students must meet to remainan active student.

1. Qualitative Standard (GPA) – In order to meetthe qualitative standard for SAP, students mustmaintain a minimum cumulative GPA (CGPA)that corresponds to the specific point of theprogram noted in the tables which follow. Thecumulative GPA (CGPA) will be reviewed at everyevaluation point.

2. Quantitative Standard (Rate of Progress) – Astudent must receive passing grades in aminimum of 67% of all courses. Coursesreceiving grades of W, F, and I are notconsidered completed credits but areconsidered attempted credits for calculation ofthe rate of progress. Attempted courses includeall credit hours in which a student is enrolled atthe end of any add/drop period. Students whorepeat a course for any reason should be awarethat each time they enroll in a course it countsas an attempt, but only one attempt isconsidered completed. The Rate of Progress(ROP) will be reviewed at the same evaluationpoint as the cumulative GPA.

3. Time Frame Standard (Maximum Number ofCredit Hours) – A student may attempt amaximum of 150% of the total number of credithours required for his/her program. A studentwho exceeds this maximum without successfullycompleting all coursework will be dismissedfrom school. Furthermore, a student whoseprogress to date will not enable him/her tograduate from the program within this maximumtimeframe will be dismissed from school.Repeated courses will have an impact on thestudent’s ability to complete their programwithin the required maximum time frame.

SAP Standards:

Diploma in Pastry Arts Program

Maximum Timeframe: 69 credits

Credits Attempted ROP CGPA

0 – 10 67% 1.0

11 – max 67% 2.0allowed hours

Diploma in Culinary Arts Program



0 – 11 67% 1.0

12 – 22 67% 1.5

23 – max 67% 2.0allowed credits

Associate of Applied Science (AAS) Programs:Culinary Arts and Pastry Arts



0 – 20 67% 1.0

21 – 40 67% 1.5

41 – max 67% 2.0allowed credits

FAILURE TO MEET SATISFACTORYACADEMIC PROGRESSREQUIREMENTS PROCESS

Auguste Escoffier School of Culinary Arts shall placea student making unsatisfactory academic progressfor the program at a progress evaluation periodpoint on Academic Probation and FA Warning(Probation I) for the next progress evaluationperiod. When a student is placed on AcademicProbation and FA Warning, that student will beadvised, and the date action taken, and terms ofthe warning shall be clearly indicated on theappropriate permanent records. When placed onAcademic Probation and FA Warning, a studentmust improve his/her academic performance so asto be removed from Academic Probation and FAWarning by the next evaluation point. A student whofails to be removed from Academic Probation andFA Warning by the next evaluation point will bedismissed from the school.

APPEALS AND ACADEMIC PROBATION

If a student is dismissed from school for failing tomake overall Satisfactory Academic Progress buthas a block GPA over 2.0, they may appeal thedecision by submitting an Appeal Letter to the

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Academic Review Committee. The letter mustdescribe the extenuating circumstances thatcaused the student to be unable to makeSatisfactory Academic Progress and must beaccompanied by documentation of thecircumstances. Such circumstances are limited tothe death of a close relative, illness, injury, or otherspecial circumstances. The letter must alsodescribe what will change in the student’s situationand explain how the student will be able to makeSatisfactory Academic Progress if allowed tocontinue in the program. The appeal must besubmitted within five (5) calendar days of receivingnotification of the SAP violation.

The Academic Review Committee will act upon thestudent’s appeal within five (5) school days of thefiling of the appeal. Students are encouraged tocontinue attending class(es) until the appealdecision has been rendered. If the appeal issuccessful, the student will remain on AcademicProbation and be placed on FA Probation (ProbationII) and will be required to agree to and sign anacademic improvement plan—a plan which stateswhat the student will do which will enable him orher to regain Satisfactory Academic Progress by theappropriate evaluation point. A student may appealan instance of dismissal only once.

If a student whose dismissal appeal was successfulfails to regain SAP at the next progress evaluationpoint or if a student’s dismissal appeal was notsuccessful, he or she will be dismissed and must sitout for a minimum of one progress evaluation blockprior to being eligible to apply for reentry.

A student may continue to receive financial aidassistance for one payment period while onAcademic Probation and FA Warning. A student maycontinue on FA Warning as long as the academicplan is met.

This standard assesses academic progress for allcourses, regardless of whether financial aid wasreceived for all classes taken.

A student who is dismissed for failing to meet theSAP standards will be required to make a successfulappeal to the institution prior to being granted re-admittance. Such an Appeal Letter must describethe extenuating circumstances that caused thestudent to be unable to make Satisfactory AcademicProgress and must be accompanied bydocumentation of the circumstances. Such

circumstances are limited to the death of a closerelative, illness, injury, or other specialcircumstances. The letter must also describe whathas changed in the student’s situation and explainhow the student will be able to make SatisfactoryAcademic Progress if allowed to return to theinstitution.

Students dismissed for failing to make SAP who areseeking re-admittance to the institution for aprogram different from the one from which thestudent was dismissed, must first appeal to returnto the program from which the student wasdismissed. Only upon a successful appeal can thestudent then transfer to a different program.

Upon re-admittance to the institution after asuccessful SAP dismissal appeal, a student will beplaced on Academic Probation for the first block ofattendance and must follow an academic plandeveloped by the institution. Such an academicplan, if followed, will ensure that the student is ableto meet the institution’s Satisfactory AcademicProgress standards by a specific point in time.

FINANCIAL AID CONSIDERATIONS

A student who fails to make Satisfactory AcademicProgress after a block will be placed on FA Warning(Probation I) status by the school and be permittedto continue to receive financial aid. However, sucha student may continue to receive financial aid onlyfor one additional block unless the studentsuccessfully regains Satisfactory AcademicProgress by the next evaluation point.

A student who fails to make Satisfactory AcademicProgress after a block on FA Warning (Probation I)and successfully appeals will have his or her

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financial aid reinstated and be placed on FAProbation (Probation II). Such a student maycontinue to receive financial aid for only oneadditional block unless the student successfullyregains Satisfactory Academic Progress by the nextevaluation point.

A student following an approved academic plan willcontinue to be eligible for financial aid as long asall of the conditions of the plan are met by thestudent.

OTHER CONSIDERATIONS

Courses transferred in from another institution, inaccordance with the transfer policy at the AugusteEscoffier School of Culinary Arts, will count towardsthe quantitative calculation of SatisfactoryAcademic Progress (ROP). Such transferred-incourses will count as credits attempted and earned.No grade(s) will be factored into the cumulativegrade point average for transferred courses.

Students with a course Incomplete, a courseWithdrawal, or a course Repetition are eligible tocontinue to receive financial aid if the followingconditions are met:

• The student is otherwise making SatisfactoryAcademic Progress, which may include being onAcademic Probation while following anapproved academic plan.

• The time needed to make up and complete thecoursework is within the program’s maximumtimeframe for completion.

RE-ADMITTANCE

Under Title 40, Texas Administrative Code, Section807.221-224, students terminated for unsatisfactoryprogress cannot be re-admitted until a minimum ofone evaluation period has passed. Similarly, astudent dismissed for attendance policy violationmay re-enter after a minimum of one block haspassed. This does not circumvent the approvedrefund policy and/or the 150% rule and/or theminimum program attendance requirements of80%. Upon re-admittance, students may be subjectto either/both Academic Probation or AttendanceProbation, dependent upon their standing at exitfrom the institution.

A student who withdraws from the school may applyfor re-admittance to the program. Re-admittedstudents are subject to a probationary period of oneblock. A student on such a probationary period iseligible for financial aid. At the end of thisprobationary period, a Progress Review Committeeappointed by the Campus President will decidewhether to allow the student to continue on a full-time basis.

For re-admittance following a dismissal for failing tomeet Satisfactory Academic Progress, see thesection of this catalog on Appeals and AcademicProbation.

FAILURES AND COURSE REPEATPOLICY

No student is permitted to graduate from theAuguste Escoffier School of Culinary Arts with acumulative GPA less than 2.0. In addition, allcourses must be passed with a grade of “D” orbetter. A student must repeat any course in whichhe/she has earned an “F.” A student must maintainthe 80% attendance rate during the retaken course.The student will be responsible to pay for costsassociated with the course, not to exceed the creditper hour rate. More information on the feesassociated with retaking a course can be found inthe Catalog Supplement.

When a student repeats a course, the grade foreach attempted course will appear on the student’stranscript, with the lowest grade for repeatedcourses marked with double asterisks. However,only the highest grade earned for a completedcourse, is factored into the SAP qualitative standard(CGPA). Note that the original and all repeatedcourses will be counted as attempted credits forSAP quantitative (ROP) and timeframe standards.

GRADING SYSTEM

Students in all programs are observed and gradedbased on their skill demonstration in the kitchen,classroom, menu presentation, uniform andprofessional demeanor, by the amount and qualityof participation, homework assignments, andthrough a series of written tests and practicalexams to cover material from both classroom andkitchen material and information.

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Students will receive a grade for each course.Students’ grades are typically made available within48 hours of the completion of each course. In theevent of an apparent error in a grade, it is thestudent’s responsibility to contact the instructor tomake the appropriate correction.

Students withdrawing from a course by the end ofthe first week will have the course removed fromtheir transcript. Students should be aware thatattendance will be removed for any coursecompletely removed from the transcript. Studentswho are withdrawn from their courses after the endof the first week will receive a “W” on theirtranscripts.

Grade reports and transcripts are available tostudents through the Office of the Registrar. Astudent’s cumulative grade point average iscalculated as follows: earned quality points arecalculated for each course by multiplying the qualitypoint value for the grade received for the coursetimes the credit hour value of the course. Thecumulative grade point average is calculated bydividing the total earned quality points by the credithours completed. The preceding grade scale chartdescribes how each grade impacts a student’scumulative grade point average.

EXTERNSHIPS

In keeping with the Auguste Escoffier’s School ofCulinary Arts’ philosophy to provide practicalculinary experience, the school requires anexternship for all its programs. An externship is atraining program that is part of the course of studyand is taken in a commercial foodservice business

as approved by the Auguste Escoffier School ofCulinary Arts. As defined by Title 40 of the TexasAdministrative Code, an externship is a “Practical,program-related, off-campus training under director indirect instructor supervision, with an outline ofexperiences and competencies.” Pay rate and scaleare determined by the place of employment.

Students are required to submit an ExternshipAgreement to the Career Services Office. TheExternship Agreement is a contract between theexternship employer and student. The ExternshipAgreement should be submitted by the student priorto the student starting the externship course.However, it must be received no later than with thefirst set of recorded hours. Copies of the ExternshipAgreement are available from the Career ServicesOffice, Registrar or on the AESCA Online Campus.

Externship hours are compiled weekly. If timesheetsare not received after two weeks, a student may bewithdrawn from the program for lack of attendance.

A student must complete all required externshiphours and requirements to receive his/her diploma.

UNIFORMS

Uniforms must be cleaned, pressed, and in goodcondition at all times. A complete uniform includesa school issued student chef coat, school issuedpants, cap, apron, and pocket thermometer.Required black non-permeable, non-skid shoes,Sharpie marker, small note pad, and side towelsmust be purchased separately by the student.Students must have good personal hygiene,including short, well-kept fingernails, may not wearnail polish or cologne/perfume, and may not wear

Letter Description Quality Included in Included in Included inGrade Points Credits Credits CGPA

Attempted EarnedA 90-100 4 Yes Yes YesB 80-89 3 Yes Yes YesC 70-79 2 Yes Yes YesD 60-69 1 Yes Yes YesF 0-59 0 Yes No YesP Pass N/A Yes Yes NoI Incomplete N/A Yes No No

W Withdrawal N/A Yes No NoPR Proficiency Credit N/A Yes Yes NoTC Transfer Credit N/A Yes Yes NoAU Audit N/A No No NoL LOA N/A No No No

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piercings/gauges or jewelry (except one plainwedding band). Facial hair must be kept to ¼”maximum at all times or a beard net must be wornin the kitchens. Hair should be neatly restrainedwithin the cap or in a tight bun above the collar. Nodeviations are allowed.

GRADUATION REQUIREMENTS

The graduation requirements for each individualprogram are listed in the Program Descriptions inthe following pages.

DIPLOMA OF COMPLETION

Students who complete all program requirementsand meet all financial obligations will receive adiploma signifying the graduation from the degreeor diploma program.

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PROGRAMS AND COURSEDESCRIPTIONS

The Auguste Escoffier School of Culinary Arts offersthe following academic programs:

• DIPLOMA IN CULINARY ARTS—36 weeks940 clock hours and 51 quarter credit hours

• ASSOCIATE OF APPLIED SCIENCE DEGREE INCULINARY ARTS—60 weeks 1385 clock hoursand 90 quarter credit hours

• DIPLOMA IN PASTRY ARTS—32 weeks 903 clock hoursand 46 quarter credit hours

• ASSOCIATE OF APPLIED SCIENCE DEGREE IN PASTRYARTS—60 weeks 1385 clock hours and 90 quartercredit hours

The objective of each program is to producecompetent professionals for employment as entry-level cooks, entry-level chefs, entry-level pastrycooks, entry-level pastry chefs, caterers, and/orfoodservice managers. Each program combineslectures, demonstrations, cooking, and evaluationfor an integrated approach to mastering thefundamentals that are essential to the modern chefand foodservice manager. The focus of instruction iscooking techniques along with the menu and theassociated food costs. These are all crucial elementsof a successful restaurant or catering operation.Each day’s production reflects and emphasizes thecurrent block of study. This process is repeated andpracticed throughout the year to reinforce learningand give theory a practical application.

Two main concepts differentiate the AugusteEscoffier School of Culinary Arts from other cookingschools. First, the block curriculum allows studentsto enter programs on a rolling basis. At the AugusteEscoffier School of Culinary Arts, classroomexercises are repeated daily in the kitchen.

Business operations are taught in conjunction withcooking skills. With this sort of educational andtraining experience, we try very hard to mirror thereal world of the foodservice industry.

Second, students prepare beautiful and flavorfuldishes that the instructors evaluate. They then are ableto emphasize key points of the presentation, lessonand recipe. The food is a tangible result of the day’swork and it provides physical and mental satisfaction.

DIPLOMA IN CULINARY ARTS

The 36-week Diploma in Culinary Arts is designed toproduce competent professionals for potentialemployment at entry-level positions. These positionsare available in restaurants, dinner clubs, countryclubs, resorts, hotels, catering companies, delis andother foodservice establishments.

Students spend much of their time learning to preparedishes through actual practice. They strengthen theirtalents at food preparation using classical anduniversal cooking methods and learn to prepare itemsin quantity. The Auguste Escoffier School of CulinaryArts emphasizes menu planning, portion size, qualitystandards, employee training and food cost control.Purchasing, selection and storage of foods and the useof leftover food to minimize waste are also covered.Students also study sanitation, hotel and restaurantsafety, and public health rules for handling food.

The program is made up of 6 six-week terms. Classesare held Monday–Friday. Students will receive a Diplomain Culinary Arts when the following have been met:

• Completion of the required 51 quarter credit hours,

• Completion of at least 80% of the 940scheduled hours,

• Completion of 360 hours of industry externship, and

• Achieve an overall grade point average of 2.0.

CU101 – Culinary Foundations 75 70 0 145 11

CU201 – Culinary Arts 45 100 0 145 9

CU401 – Classical Cuisines 55 90 0 145 10

CU301 – Regional Cuisines 45 100 0 145 9

CU601 – Culinary Industry Externship I 9 0 171 180 6

CU701 – Culinary Industry Externship II 9 0 171 180 6

Program Totals 238 360 342 940 51

Course Number — Course DescriptionClassroom

Clock Hours(Lecture)

KitchenClock Hours

(Lab)

ExternshipClock Hours

Total Clock Hours

QuarterCredit Hours

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ASSOCIATE OF APPLIED SCIENCEDEGREE IN CULINARY ARTS

The 60-week Associate of Applied Science Degree(AAS) in Culinary Arts was developed to provide thepractical, as well as theoretical foundations essentialfor success in the foodservice and hospitalityindustry. The program was developed in response tostudent and employer demands. Students who earnthe AAS degree credential are prepared to enter theindustry with skills necessary to be employed inrestaurants, hotels, catering companies, and a varietyof other foodservice establishments. Examples ofsome job titles for graduates include Cook, Line Cook,Catering Assistant, Banquet Cook, Garde Manger,Baker, Roundsman and Prep Cook. The various titlesof “chef” generally apply to more advanced roles in aprofessional kitchen (for example, Sous Chef,Executive Chef). The jobs mentioned are examples ofcertain potential jobs, not a representation that theseoutcomes are more probable than others. The AECSAdoes not guarantee employment or salary.

The competencies mastered in this program deliver acomprehensive knowledge of foodservice preparation,operations, and management.

Students study the culinary basics and advance toregional and classical cuisines.

The Farm to Table® Experience course provides anopportunity for students to work with local farmers andranchers to discover and participate in delivering foodfrom the farm to the customer. An industry externshipis required to gain functional knowledge by working inan approved food service establishment. Culinarytheory courses address specific subjects thatprofessionals in the hospitality and foodserviceindustry need to succeed to their highest possibleprofessional level. Courses include technical writing forthe hospitality industry, nutrition, math & accounting.In addition, communication, entrepreneurship andhistory from the culinary perspective are addressed.

CU101 – Culinary Foundations 75 70 0 145 11

CU201 – Culinary Arts 45 100 0 145 9

*GE110 – Business & Professional 50 0 0 50 5Communications

*GE140 – World History & Culture from 50 0 0 50 5the Culinary Perspective

CU401 – Classical Cuisines 55 90 0 145 10

*MA130 – College Algebra 50 0 0 50 5

*GE120 – Technical Writing for the 50 0 0 50 5Hospitality Industry

CU301 – Regional Cuisines 45 100 0 145 9

*GE150 – The Science of Nutrition 50 0 0 50 5

CE160 – Culinary Entrepreneurship 50 0 0 50 5

CU501 – Farm To Table® Experience 35 110 0 145 9

CU601 – Culinary Industry Externship I 9 0 171 180 6

CU701 – Culinary Industry Externship II 9 0 171 180 6

Program Totals 573 470 342 1385 90



KitchenClock Hours

(Lab)


Total Clock Hours

QuarterCredit Hours

* General education courses

Vol 23 090117 27

The program is made up of 10 six-week terms.Classes are held Monday – Friday.

Students will receive an Associate of AppliedScience in Culinary Arts when the following havebeen met:

• Completion of 90 quarter credit hours,


• Completion of 360 hours of industry externship, and


COURSE DESCRIPTIONS – CULINARYARTS PROGRAMS

The course numbering system consists of a two- orthree-letter prefix that designates either the programof study or general education followed by threenumbers, all indicative of an undergraduate course.

CE160 – Culinary Entrepreneurship

This course covers such topics as businessplanning, pricing, credit management, governmentregulation, and legal concerns. Business ethics andthe crucial role and importance of management andleadership are also covered. For the final project forthis course, the student will complete and presenta business plan for a foodservice operation.

Classroom (Lecture) Hours: 50; Kitchen (Lab) Hours: 0; Total Contact Hours: 50; Total Quarter Credit Hours: 5

Prerequisite: none

CU101 - Culinary Foundations

The Culinary Foundations class begins with coursework concentrating on food safety and sanitation inthe professional kitchen. The class focuses on theimportance of proper hygiene, food handling, foodstorage, cleaning, pest control and HACCP in a foodservice operation are explored. The ServSafe®3

exam is administered as part of this course.

Additionally, the historical background of the culinaryarts profession are studied and students will gain anintroduction to the professional kitchen by tracing theorigin of classical cuisine and gaining an overview ofthe development of modern foodservice. Students alsostart to become acquainted with tools, utensils, andequipment and discuss kitchen layout.

Basic cooking techniques, culinary terminology,equipment operation, the use and effect of heat,and seasoning principles are taught in this course.This course also includes fundamental knife skills,cutting techniques, and the concept of mise enplace. Conversion methods and standardmeasurements, as well as yield cost analysis;portion sizing and food costing are covered.


Prerequisite: None

CU201 - Culinary Arts

In the Culinary Arts course, students build upon thefoundations taught in Culinary Foundations. Thecourse begins with an overview of breakfast cookeryincluding classical American breakfast items suchas egg cookery, quick breads, muffins, biscuits andbreakfast meats.

Students will study the art and science of baking andpastry arts and learn to prepare items ranging frombakeshop staples to international restaurant qualitydesserts covering the theory and chemistry of thepastry arts. Cakes, tortes, icing and decoratingtechniques are also covered.

Charcuterie and Garde Manger are also covered inthis course. Classic charcuterie includes items suchas pâtés and terrines, and Garde Manger will coverbuffet presentations and the preparation of hot andcold hors d’oeuvres.


Prerequisite: CU101

3 ServSafe® – is a registered trademark of the NationalRestaurant Association Educational Foundation.

28 Vol 23 090117

CU301 – Regional Cuisines

In this course, students will explore the history andculture underlying other gastronomic areas of theglobe. Students will replicate some of the classicdishes from East, South, and Southeast Asia.Students will also practice preparing Middle Easternas well as some North African recipes. This coursealso includes foods of the Americas includingcurrent food trends and the culinary and culturalinfluences of Central America and the Caribbean.


Prerequisite: CU101

CU401 – Classic Cuisines

Students will explore the history and cultureunderlying the major European cuisines. Thiscourse encompasses the practice of replicatingclassical and modern dishes from a variety ofregional cuisines of France, Spain and Italy. Thefocus of this course includes the production ofdishes from the Father of Modern French Cuisine,Auguste Escoffier.

This course also includes the study of wine varietiesfrom growing to harvesting and the important skillof matching wine with foods. Also presented will bethe taste evaluations of wines and how to cook withthem.


Prerequisite: CU101

CU501 – Farm To Table® Experience

The Farm To Table® Experience course provides thestudents with a hands-on experience on a workingfarm/ranch or vineyard/orchard. The Instructorconducts the lecture and lab activities to coincidewith the harvested item(s) for a catered eventexecuted by the students on-site. The students,under the direction of a Farmer/Rancher collect orharvest foods and/or proteins for the students’ labactivities.

This class also focuses on the ever growing relationshipbetween the chef and the farm/factory/ranch. This

course will result in a daily lab menu production ofselected sustainable and/or organic foods. Alsopresented will be concepts of traditional andnontraditional farming and sourcing for vegetables, aswell as the impact of land and sea animal-based foodsourcing as practiced globally.


Prerequisite: CU101

CU601 – Culinary Industry Externship I

This course provides opportunities for real lifeexperiences in an operational restaurant or relatedbusiness and builds on the skills and techniquescovered in previous courses.

Classroom (Lecture) Hours: 9; Externship Hours: 171; Total Contact Hours: 180; Total Quarter Credit Hours: 6

Prerequisite: CU101 and a CGPA of 2.0 or higherunless permission is granted by the Executive Chef.

CU701 – Culinary Industry Externship II

This course provides additional opportunities forreal life experiences in an operational restaurant orrelated business and builds on the skills andtechniques covered in previous courses.

Lecture Hours: 9; Externship Hours: 171; Total Contact Hours: 180; Total Quarter Credit Hours: 6

Prerequisite: CU601 and a CGPA of 2.0 or higherunless permission is granted by the Executive Chef.

Vol 23 090117 29

*GE110 – Business & ProfessionalCommunications

The Business & Professional Communicationscourse emphasizes the principles and practicalapplication of effective professional communicationbehaviors within professional, business, andorganizational contexts. In addition to identifyingthe importance of effective communication skills tothe hospitality industry, communication styles andeffective listening methods are addressed.

Students will create and present oral presentationsincluding cooking demonstrations, and specialoccasion speaking. Listening skills, verbal andnonverbal communication, conflict resolution,cultural differences in communication, and debatetechniques are also covered.


Prerequisite: none

*GE120 – Technical Writing for theHospitality Industry

Technical Writing for the Hospitality Industry,prepares students to write in the hospitality andfoodservice professions. In a professional setting,writing provides readers information they need in aformat they can understand.

Unlike most academic writing, in which studentsdemonstrate their learning to a professor who alreadyknows the subject, in technical communication thewriter is the expert, and the readers are the learners.In the hospitality and foodservice industries, studentsand professionals write a variety of documents forsupervisors, colleagues, and customers such asexplaining a problem or product, preparing a proposal,or illustrating a project. This course teaches students toadapt their writing to different audiences and purposes.

This course outlines strategies for making subjectsclear to readers who need to understand them. Tocommunicate effectively with an audience, writingmust meet rigorous editing standards, in additionto writing in a clear, concise style and presentinginformation logically.


Prerequisite: none

*GE140 – World History & Culture from theCulinary Perspective

Throughout history, food has done more than justprovide nourishment. From prehistoric times to thepresent day, food and the pursuit of it has had atransformative role in human history. Food hasimpacted societal organization, industrialdevelopment, military conflict, and economicexpansion. As epicure and gastronome, Jean-Anthelme Brillat-Savarin stated, “Gastronomygoverns the whole of human man.” In addition, foodalso serves a role in the cultural development ofreligion, economics, and politics. This courseexamines the role of food and its contribution andinfluence over history, culture, religion, economics,and politics. Food customs and attitudes are alsoexplored, as well as the social awareness selectedfood patterns and customs.

Classroom (Lecture) Hours: 50; Kitchen (Lab) Hours: 0; Total Contact Hours: 50;Total Quarter Credit Hours: 5

Prerequisite: none

*GE150 – The Science of Nutrition

In the Science of Nutrition course, the basicprinciples of nutrition are investigated. Emphasis isplaced on the nutrients, food sources, and theirutilization in the body for growth and healththroughout life. Contemporary and global nutritionalissues are also discussed.


Prerequisite: none

*MA130 – College Algebra

MA130 is an intermediate-level course in algebra.This course includes topics in equations andinequalities, graphing lines and circles, functionsand their graphs, polynomial and rational functions,and exponential and logarithmic functions.


Prerequisite: none

30 Vol 23 090117

DIPLOMA IN PASTRY ARTS PROGRAM

The 32-week Diploma in Pastry Arts Programconsists of 903 clock hours, 678 contact hours and225 externship hours. It is designed to givestudents a solid foundation to the Pastry Arts andto prepare them for entry-level jobs as a baker,pastry assistant or assistant pastry chef in hotels,restaurant, bakeries, country clubs, etc. This isfurther achieved by the 225 hour externship (withinthe 903 total hours) required of each student.

Courses are organized into 6-week class terms.Classes are held 6 hours a day, Monday – Friday.

The curriculum combines lectures, demonstrations,baking, and evaluation for an integrated approachto the pastry arts. Students are not required to haveprevious culinary experience or training, thoughprior experience would be very advantageous. Mostof the program occurs in the kitchen.

Students will be introduced to: Sanitation Practices,Baking Science (scaling ingredients, flour types andmake-up), Nutrition basics, basic baking math,recipe conversions (recipe multiplication, bakingmeasurements), purchasing practices (products,

quantities, purveyors), yeast dough production,quick bread production, cookie dough production,pie production (cream pies, fruit pies, specialtypies), cake production (cream cakes, two-stagecakes, sponge cakes, modified sponge cakes), andplated dessert production (sauces, colorassessment & contrast, dimensions and scope,mouth appeal).

Skill development also includes producingcharlottes, Bavarians, custards, mousses, soufflés,meringues, frozen desserts, light desserts, holidayclassics, chocolate decorations, sugar work, saucesand fillings. Students also produce wedding cakes.

Students will receive a Diploma in Pastry Arts whenthe following have been met:

• Completion of the required 46 quarter credithours,

• Completion of at least 80% of the 903scheduled hours

• Completion of 225 hours of industry externship,and

• Achieve a minimum CGPA of 2.0.

PAP 101 – Fundamentals of Baking 44 130 0 174 10and Pastry

PAP 201 – Patisserie 28 140 0 168 9

PAP 301 – Artisanal and Specialty 28 140 0 168 9Baking & Pastries

PAP 401 – Global and Contemporary 55 113 0 168 11Cuisine

PAP 501 – Industry Externship for 0 0 225 225 7Pastry Arts

Program Totals 155 523 225 903 46



KitchenClock Hours

(Lab)


Total Clock Hours

QuarterCredit Hours

Vol 23 090117 31

ASSOCIATE OF APPLIED SCIENCEDEGREE IN PASTRY ARTS

The 60-week Associate of Applied Science Degree(AAS) in Pastry Arts was developed to provide thepractical, as well as theoretical foundationsessential for success in the foodservice andhospitality industry. Students who earn the AASdegree credential are prepared to enter the industrywith a solid foundation in Pastry Arts and preparedto apply for entry-level jobs as a baker, pastryassistant or assistant pastry chef in hotels,restaurant, bakeries, country clubs, and otherrelated foodservice establishments. The jobsmentioned are examples of certain potential jobs,not a representation that these outcomes are moreprobable than others. AECSA does not guaranteeemployment or salary.

The curriculum combines lectures, demonstrations,baking, and evaluation for an integrated approachto the pastry arts. Topics include basics insanitation, baking science, and nutrition in additionto production in dough, breads, cookies, pies,cakes, and other specialty desserts. Students inthe degree program take a course in culinary

techniques designed to broaden their skillset andprovide cross-industry training noted by employersto be beneficial.

Additional courses include technical writing for thehospitality industry, nutrition, math & accounting. Inaddition, communication, entrepreneurship andhistory from the culinary perspective are addressed.These theory courses cover subjects thatprofessionals in the hospitality and foodserviceindustry need to succeed to their highest possibleprofessional level. Students are required tocomplete 12 weeks of industry externship in orderto gain functional knowledge by working in anapproved food service establishment.

Students will receive an Associate of AppliedScience in Pastry Arts when the following have beenmet:

• Completion of 90 quarter credit hours,


• Completion of 360 hours of industry externship,and


PA101 – Fundamentals of Baking and Pastry 75 70 0 145 11

PA201 – Patisserie 45 100 0 145 9

*GE111 – Professional Communications 50 0 0 50 5

*GE141 – World History & Culture 50 0 0 50 5

PA151 – Culinary Techniques for Pastry Professionals 70 75 0 145 10

*MA130 – College Algebra 50 0 0 50 5

*GE121 – Technical Writing 50 0 0 50 5

PA301 – Confiserie and Artisan Baking 45 100 0 145 9

*GE150 – The Science of Nutrition 50 0 0 50 5

CE160 – Culinary Entrepreneurship 50 0 0 50 5

PA401 – Global and Contemporary Cuisine 45 100 0 145 9

PA601 – Industry Externship I 0 0 180 180 6

PA701 – Industry Externship II 0 0 180 180 6

Program Totals 580 445 360 1385 90



KitchenClock Hours

(Lab)


Total Clock Hours

QuarterCredit Hours

* General education courses

32 Vol 23 090117

COURSE DESCRIPTIONS – PASTRYARTS PROGRAMS

The course numbering system consists of a two- orthree-letter prefix that designates either the programof study or general education followed by threenumbers, all indicative of an undergraduate course.

CE160 – Culinary Entrepreneurship

This course covers such topics as businessplanning, pricing, credit management, governmentregulation, and legal concerns. Business ethics andthe crucial role and importance of management andleadership are also covered. For the final project forthis course, the student will complete and presenta business plan for a foodservice operation.


Prerequisite: none

*GE111 – Professional Communications

The Professional Communications courseemphasizes the principles and practical applicationof effective professional communication behaviorswithin professional, business, and organizationalcontexts. In addition to identifying the importanceof effective communication skills to the hospitalityindustry, communication styles and effectivelistening methods are addressed.

Students will create and present oral presentationsincluding cooking demonstrations, and specialoccasion speaking. Listening skills, verbal andnonverbal communication, conflict resolution,cultural differences in communication, and debatetechniques are also covered.


Prerequisite: none

*GE121 – Technical Writing

Technical Writing prepares students to write in thehospitality and foodservice professions. In aprofessional setting, writing provides readersinformation they need in a format they canunderstand.

Unlike most academic writing, in which studentsdemonstrate their learning to a professor who alreadyknows the subject, in technical communication thewriter is the expert, and the readers are the learners.In the hospitality and foodservice industries, studentsand professionals write a variety of documents forsupervisors, colleagues, and customers such asexplaining a problem or product, preparing aproposal, or illustrating a project. This course teachesstudents to adapt their writing to different audiencesand purposes.

This course outlines strategies for making subjectsclear to readers who need to understand them. Tocommunicate effectively with an audience, writingmust meet rigorous editing standards, in additionto writing in a clear, concise style and presentinginformation logically.


Prerequisite: none

*GE141 – World History & Culture

Throughout history, food has done more than justprovide nourishment. From prehistoric times to thepresent day, food and the pursuit of it has had atransformative role in human history. Food hasimpacted societal organization, industrialdevelopment, military conflict, and economicexpansion. As epicure and gastronome, Jean-Anthelme Brillat-Savarin stated, “Gastronomygoverns the whole of human man.” In addition, foodalso serves a role in the cultural development ofreligion, economics, and politics. This courseexamines the role of food and its contribution andinfluence over history, culture, religion, economics,and politics. Food customs and attitudes are alsoexplored, as well as the social awareness selectedfood patterns and customs.


Prerequisite: none

Vol 23 090117 33

*GE150 – The Science of Nutrition

In the Science of Nutrition course, the basicprinciples of nutrition are investigated. Emphasis isplaced on the nutrients, food sources, and theirutilization in the body for growth and healththroughout life. Contemporary and global nutritionalissues are also discussed.


Prerequisite: none

*MA130 – College Algebra

MA130 is an intermediate-level course in algebra.This course includes topics in equations andinequalities, graphing lines and circles, functionsand their graphs, polynomial and rational functions,and exponential and logarithmic functions.


Prerequisite: none

PA101 Fundamentals of Baking and Pastry

The Fundamentals of Baking and Pastry 6-weekclass begins with course work concentrating onfood safety and sanitation in the professionalkitchen. The importance of proper hygiene, foodhandling and storage, cleaning, pest control andHACCP in a food service operation is explored.

Additionally, this course reviews mathematicalfundamentals such as multiplication, division,fractions, ratios, baker’s percentage, temperatures,and other mathematical factors related to the bakingindustry. Students will learn costs and projections asillustrated through yield tests and recipe pre-costs.The course includes baking and pastry mixingmethods and ingredient identification. The frameworkto understand the principles of the following cookingand baking techniques are taught: classic pastrydoughs, pate a choux, fried doughs, pies and tarts,baked custards and stove top custards, quick breads,scones, muffins, cookies, brownies and bars, as wellas dessert sauces. Basic knife skills are also covered.


Prerequisite: none

PA151 Culinary Techniques for the PastryProfessional

Students will gain an introduction to theprofessional kitchen as they become acquaintedwith tools, utensils, and equipment and discusskitchen layout. Basic cooking techniques, culinaryterminology, equipment operation, the use andeffect of heat, and seasoning principles are taughtin this course. This course also includesfundamental knife skills, cutting techniques, andthe concept of mise en place. Conversion methodsand standard measurements, as well as yield costanalysis, portion sizing and food costing arecovered.


Prerequisite: none

34 Vol 23 090117

PA201 Patisserie

The Patisserie 6-week class begins with learning theclassic meringue techniques that lead into thecreation of European buttercreams. Students willlearn classic mixing methods and piping skills.Specialty dessert cakes and decorated specialoccasion cakes are a major focus of this coursework concentrating on factors related to the bakingindustry. Frozen desserts and plating are focused inthis course. The course includes hand modelingtechniques using rolled fondant, gum paste,marzipan, and modeling chocolate. The frameworkto understand the principles and techniques in theconstruction of putting together a wedding cake arealso covered. Pastry and baking productiontimelines are examined in this course. Finally,students are introduced to sugar cookery and freshfruit dessert items. This course provides instruction,examples, and guidance in the following areas:decorating classic European cakes, rolled fondantdesigned cakes, hand iced specialty cakes, icecream and sorbet, candied fruit, gum paste flowers,marzipan and modeling chocolate.


Prerequisite: none

PA301 Confiserie and Artisan Baking

The Artisan Bread 6-week course provides theframework to understand the principles of thefollowing methods and techniques: the methods ofpre-fermentation, biga, and sponge, starting andmaintaining a variety of sourdough starters,extended fermentation, the 10 steps of breadproduction, proper shaping, proofing and scoring,whole grain breads, Italian artisan breads, enrichedbreads, and special occasion/holiday breads, puffpastry and laminated dough. Students will study theproper techniques in buying, storing and meltingchocolate, chocolate tempering, chocolate candies,truffles and pralines, nut based candies, cookedsugar based candies and sugar art showpiecedesign and execution, chocolate molding, chocolatefinishing techniques, chocolate decorations,amenity design & execution, chocolate showpiecedesign and execution.


Prerequisite: none

PA401 Global and Contemporary Cuisine

This course explores the cultural differences ofdesserts, as well as the history and importance ofinternational desserts from regions such as LatinAmerica, Spain, Portugal and Morocco, Italy, Africa,Asia, Caribbean and Germanic Countries. Thiscourse also includes instruction of moleculargastronomy and contemporary plated desserts.Students will study wine varieties. Taste evaluationof wine, cooking with wine and pairing wines withdesserts is also covered.

In addition, students will practice the successfulproduction of high quality products and bakedgoods in a production environment. The followingsubjects will be covered: planning and organizingevents, writing timelines, and developing seasonalmenus. The course will also cover analyzing themost efficient ways to complete assigned tasks andproblem solving.


Prerequisite: none

PA601 – Industry Externship I

Students gain relevant experience by working in anapproved foodservice establishment. Students arerequired to satisfy 180 working hours and completeother required assignments to fulfill their externshipcommitment as part of their graduation requirements.

180 Externship hours; Total Quarter Credit Hours: 6

Prerequisite: PA101 and a CGPA of 2.0 or higherunless permission is granted by the Executive Chef.

Vol 23 090117 35

PA701 – Industry Externship II

Students gain relevant experience by working in anapproved foodservice establishment. Students arerequired to satisfy 180 working hours and completeother required assignments to fulfill their externshipcommitment as part of their graduation requirements.


Prerequisite: PA601 and a CGPA of 2.0 or higherunless permission is granted by the Executive Chef.

PAP 101 Fundamentals of Baking andPastry

The Fundamentals of Baking and Pastry 6-weekclass begins with course work concentrating onfood safety and sanitation in the professionalkitchen. The importance of proper hygiene, foodhandling and storage, cleaning, pest control andHACCP in a food service operation are explored. Thenational ServSafe®4 exam is administered as partof this course.

Additionally, this course reviews mathematicalfundamentals such as multiplication, division,fractions, percentages, ratios, baker’s percentage,water temperature, and other mathematical factorsrelated to the baking industry. Students will learn ofcosts and projections as illustrated through yieldtests and recipe pre-costs. They will also learn thedetails of purchasing food products, dealing withpurveyors, comparing costs and receiving andstorage of raw products.

The framework to understand the principles of thefollowing cooking and baking techniques are taught:basic pastry doughs, pate a choux, fried doughs,pies and tarts, baked custards and stove topcustards, cheesecakes, quick breads, scones,muffins, cookies, brownies and bars, as well asdessert sauces. Basic knife skills are also covered.

Finally, students are introduced to theentrepreneurial process and its components.Students will learn about key success factors, skills,important entrepreneurial traits, and becomefamiliar with the resources and processes neededto successfully start and manage a new venture.Students will be responsible for completing alocavore project. Additionally the student will reviewthe challenges and rewards of entrepreneurship as

a career choice, as well as entrance strategies toaccomplish such a choice.


Prerequisite: none

PAP 201 Patisserie

In the Patisserie course, students build upon thefoundations taught in PAP 101 Fundamentals ofBaking and Pastry. This course provides the contextto understand the principles of the followingpatisserie practices: frozen desserts, meringues,soufflés, sponge cake elements, cake assembly anddecoration, mousses and bavarians, garnishes, andplating composition. This course also covers fruitdesserts including poaching fruit, candied fruit,jams/marmalades, and pate de fruit.

In this 6-week course, students will study classicaland modern gateaux and tortes and provides theframework to understand the principles of spongeand butter cakes, buttercreams, filling, icing andglazing tortes. It also includes instruction in thepreparation of classic tortes, contemporary tortes,tiered cakes, rolled fondant, marzipan, modelingchocolate, and gum paste.


Prerequisite: none

4 ServSafe® – is a registered trademark of the NationalRestaurant Association Educational Foundation.

36 Vol 23 090117

PAP 301 Artisanal and Specialty Baking &Pastries

The Artisanal and Specialty Baking & Pastries 6-week course provides the framework to understandthe principles of the following methods andtechniques: the methods of pre-fermentation, biga,and sponge, starting and maintaining a variety ofsourdough starters, extended fermentation, the 10steps of bread production, proper shaping, proofingand scoring, whole grain breads, Italian artisanbreads, enriched breads, and specialoccasion/holiday breads, puff pastry and laminateddough.

Students study the proper techniques in buying,storing and melting chocolate, chocolate tempering,chocolate candies, truffles and pralines, nut basedcandies, cooked sugar based candies and sugar artshowpiece design and execution, chocolatemolding, chocolate finishing techniques, chocolatedecorations, amenity design & execution, chocolateshowpiece design and execution.

Special dietary needs baking is also covered in thiscourse. Students will explore the principles ofgluten-free baking, diabetic-friendly baking, how touse starches and gums to mimic flour, veganbaking, dairy free baking, dairy free substitutions inbaking and baking with “super foods.”


Prerequisite: none

PAP 401 Global and Contemporary Cuisine

This course explores the cultural differences ofdesserts, as well as the history and importance ofinternational desserts from regions such as LatinAmerica, Spain, Portugal and Morocco, Italy, Africa,Asia, Caribbean and Germanic Countries. Thiscourse also includes instruction of moleculargastronomy and contemporary plated desserts.

In addition, students practice the successfulproduction of high quality products and bakedgoods in a production environment. The followingsubjects will be covered: planning and organizingevents, writing timelines, and developing seasonalmenus. The course will also cover analyzing themost efficient ways to complete assigned tasks andproblem solving.

Finally, this 6-week course provides thecompetencies to begin a career as a professionalpastry chef. This course provides instruction,examples, and guidance in the following areas:personal and professional qualities of an executivechef, job research, range of job possibilities, resumewriting, networking, interviewing and follow-up,mentoring, and salary negotiating.


Prerequisite: none

PAP 501 Industry Externship for Pastry Arts

Students gain relevant experience by working in anapproved foodservice establishment. Students arerequired to satisfy 225 working hours and completeother required assignments to fulfill their extern-ship commitment as part of their graduationrequirements.


Prerequisite: PAP 101, PAP 201, PAP 301, PAP401

Vol 23 090117 37

GENERAL INFORMATION:

GRIEVANCE POLICY

Full consideration will be given to complaints andgrievances which are submitted by studentsconcerning any aspect of the Auguste EscoffierSchool of Culinary Arts. The complaint/grievanceprocedure is intended to provide a formal means forresolution of complaints.

Any complaint/grievance must follow the procedureoutlined below. A student must initiate the formalcomplaint process no more than 10 days from thedate and time of the alleged event. Any grievancefiled over 10 days past the event will not beconsidered.

Complaints should be voiced first to the instructorif applicable, then to the Executive Chef. If agrievance is not satisfied, the student may appealin writing to the Campus President.

Below are procedures for specific issues.

If a student has a concern regarding an instructor,he or she should detail the issue in writing forconsideration by the Campus Executive Chef.

This same procedure would apply regarding:

• School supplies

• Program or Career Services procedures

• School representatives refund policy

If any of these matters still remain unresolved, thestudent may discuss the issue with the CampusPresident for further consideration. For anyunresolved issues, students may file a writtencomplaint to the Texas Workforce CommissionCareer Schools and Colleges, 101 East 15th Street,Room 226T, Austin, TX 78778–0001, the TexasHigher Education Coordinating Board, Office ofGeneral Counsel, P.O. Box 12788, Austin, Texas78711-2788 or the Council on OccupationalEducation, 7840 Roswell Rd, Building 300, Suite325 Atlanta, GA 30350. The telephone number toreach the Texas Workforce Commission CareerSchools and Colleges is (512) 936-3100. Thetelephone number to reach the Council onOccupational Education is (800) 917-2081.

Information for Degree Seeking Students (AASProgram):

In accordance with the rules established by theTexas Higher Education Coordinating Board(THECB), Auguste Escoffier School of Culinary Artsis required to provide degree seeking students withinformation regarding filing a student complaintwith the THECB. In most cases, student concernscan be addressed and resolved by following theestablished grievance policy outlined in this catalog.If after exhausting the institutional grievanceprocess, a mutually satisfactory resolution cannotbe determined, then students may initiate acomplaint with THECB.

Information about the rules governing studentcomplaints – Title 19 of the Texas AdministrativeCode, Rules 1.110-1.120 can be found at:http://texreg.sos.state.tx.us/public/readtac$ext.ViewTAC?tac_view=5&ti=19&pt=1&ch=1&sch=E&rl=Y

Information about the complaint procedure andforms for filing a complaint can be found at:www.thecb.state.tx.us/studentcomplaints

DISMISSAL DUE TO POLICYINFRACTIONS

A student will be subject to disciplinary action andmay be dismissed due to school policy and conductinfractions.

Repeated failure to abide by the rules of conduct isgrounds for dismissal. Students are subject toimmediate dismissal for intentional damage toschool property, cheating, verbal or physical abuse,theft, endangering others through disregard orneglect of safety rules, and possessing or usingdrugs and alcohol. Firearms are not permitted onschool property.

Students may be dismissed for failure to:

• meet attendance policies

• meet the minimum standards for academicprogress

• meet the minimum conduct standards of theschool

• fulfill their financial obligations according totheir agreement with the school

If a student is dismissed, he or she may petition theschool for re-entry to the next available class start,according to the re-admittance policies.

38 Vol 23 090117

RULES OF CONDUCT

Students are expected to:

• Maintain a professional demeanor and anorderly, clean uniform at all times.

• Report for class fit for duty and come to schoolfree from alcohol and drugs.

• Attend all classes punctually and adhere toattendance rules.

• Prepare daily for class and lab exercises.

• Spend a minimum of 1 hour of outsideclassroom preparation/study time for every 3.5hours of class time.

• Follow directions of instructors and staff.

• Be respectful to other students, faculty andstaff.

• Treat the facility, equipment, and tools with careand respect.

• Keep track of their own make-up andexternship hours, fill out the required forms andsubmit on time to appropriate school officials.

Cheating and/or plagiarism, including falsificationof externship documents, may result in immediatedismissal from the Auguste Escoffier School ofCulinary Arts.

Weapons of any type are prohibited on campus atany time.

CAMPUS SECURITY POLICY

Security and Access to the Auguste EscoffierSchool of Culinary Arts Facility

While it is the responsibility of Auguste EscoffierSchool of Culinary Arts to provide a safe and secureatmosphere for its students to pursue careertraining, common sense, and a few precautions onthe part of students, is advised.

The parking area has adequate lighting in theevening. All doors where class instruction is taughtare to remain open during the hours of 6:00 a.m. –11:00 p.m. The administrative office has limitedaccess after 6:00 p.m. Monday – Friday.

Visitors should enter and sign-in at theadministrative offices entrance.

Reporting Crimes and Other Emergencies

In the instance of a crime or emergency at theSchool, students, faculty and staff are instructed to

inform the Campus President, a Campus SecurityAuthority, or their instructor immediately. Faculty andstaff must report crime and emergency situations tothe Campus President to ensure proper recordkeeping and follow up for each incident. IncidentReport Forms should be completed and filed within48 hours. The Campus President will maintain a logof all reported crimes occurring on campus, and thelog is available for review by interested parties within48-hour notice. However, information from the logmay be withheld if release would jeopardize anongoing criminal investigation or the safety of anindividual, cause a suspect to evade detection, orresult in the destruction of evidence.

Important Phone Numbers

• Austin Police Department 512-454-8860

• Campus Emergency 512-451-5743

• Campus President 512-451-5743

• AESCA Emergency (Off Campus) 911

Safety Suggestions and ReportingProcedures

A truly safe campus can only be achieved throughthe cooperation of all persons. Therefore, membersof the School community are asked to acceptresponsibility for their own personal safety andsecurity by taking simple, common senseprecautions such as the following:

• Keep your vehicle locked at all times and keepvaluables with you or in the trunk of your car.

• Stay alert and have your keys in hand whenapproaching your car. Report all suspicious orunusual behavior.

STUDENTS WITH DISABILITIES POLICY

It is important that the student notify the school ofany accommodations needed as a way of assistingthe student to become successful in his or hercourse of study. The school will endeavor withinreason to supply the needed resources.

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STUDENT CONSUMERINFORMATION

FEDERAL STUDENT DISCLOSUREREQUIREMENTS

Regulations promulgated by the United StatesDepartment of Education to implement changesmade to the Higher Education Act of 1965 (HEA), asamended, by the Higher Education Amendments of1998 (1998 Amendments) require the disclosureof financial assistance and institutional informationto students under the student financial assistanceprograms under Title IV of the Higher Education Actof 1965, as amended (Title IV). The followinginstitutional information is annually disclosed:campus crime reports, drug and alcohol policies,FERPA (Family Educational Rights and Privacy Act)Rights, Copyright Policy and Satisfactory AcademicProgress Policy and Graduation Rates. Thesepolicies and information are distributed annuallyand available at any time upon request through theRegistrar or Student Finance Office. Financialassistance programs include the Federal Pell GrantProgram, the campus-based programs (FederalPerkins Loan, Federal Work-Study [FWS], andFederal Supplemental Educational OpportunityGrant [FSEOG] programs), the William D. FordFederal Direct Loan (Direct Loan) Program, and theLeveraging Educational Assistance Partnership(LEAP) Program (formerly called the State StudentIncentive Grant [SSIG] Program). Under theregulations, the Auguste Escoffier School ofCulinary Arts annually distributes to all enrolledstudents a notice of the availability of financialassistance and institutional information required tobe disclosed pursuant to the Higher Education Actamendments and pursuant to the FamilyEducational Rights and Privacy Act (FERPA) whichgoverns access to student educational recordsmaintained by educational institutions and therelease of information from those records.

FAMILY EDUCATIONAL RIGHTS ANDPRIVACY ACT (FERPA)

The Family Educational Rights and Privacy Act(FERPA) is a federal law designed to protect theprivacy of a student’s educational records.Because AESCA is a post-secondary institution, the

rights described in FERPA belong to the students atthe school, rather than the parents. The term“student” as used in the following FERPA policyapplies to currently enrolled and former AESCAstudents who were accepted, began attendingclasses, and either graduated, withdrew or did notgraduate. Questions about FERPA or FERPA rightsshould be addressed to the Campus President,Registrar or Student Finance Office.

Student Rights Under FERPA

Students have the right to inspect and review theireducational records according to the followingprocedures:

• Request amendment of their educationalrecords—Students may ask the school toamend a record that they believe is inaccurateor misleading. They may submit a writtenrequest for amendment of their record(s) to theRegistrar, specifying whey they believe therecord is inaccurate or misleading. TheRegistrar will notify the student of the decisionmade on the request for amendment.

• Consent to disclosure of their educationalrecords—the exceptions to disclosure of studentrecords only with written consent are notedbelow.

• File a complaint with the U.S. Department ofEducation—Individuals who have questionsabout FERPA or who wish to file a complaintshould contact:

Family Policy Compliance OfficeU.S. Department of Education

400 Maryland Avenue,SW Washington, D.C. 20202-5920

Procedures to Inspect Educational Records

Students should submit to the Registrar, a writtenrequest, which identifies as precisely as possiblethe record or records he or she wishes to inspect.The Registrar will make the needed arrangementsfor access as promptly as possible and notify thestudent in writing of the item(s) and place where therecords may be inspected. Access will be given in30 calendar days or less from the receipt of therequest.

When a record contains information about morethan one student, the student may inspect andreview only the records that relate to him or her.

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Refusal to Provide Copies

AESCA reserves the right to deny official transcriptsor copies of records not required to be madeavailable by the FERPA in the following situation: thestudent has an unpaid financial obligation toAESCA.

Disclosure of Education Records

AESCA will disclose information from a student’seducation records only with the written consent ofthe students, EXCEPT:

1. To school officials who have a legitimateeducational interest in the records. A schoolofficial is:

a. A person employed by AESCA in anadministrative, supervisory, academic orresearch, or support staff position.

b. A person employed by or under contract toAESCA to perform a special task, such asan attorney, auditory or financial aidconsultant.

A school official has a legitimate educationalinterest if the official is:

a. Performing a task that is specified in his orher position description or by a contractagreement.

b. Performing a task related to a student’seducation.

c. Performing a task related to the disciplineof a student.

d. Providing a service or benefit relating to thestudent or student’s family such as healthcare, counseling, job placement orfinancial aid.

2. To officials of another school, upon request, inwhich a student seeks or intends to enroll.

3. To certain officials of the U.S. Department ofEducation, the Comptroller General, and stateand local educational authorities in conjunctionwith an audit, review or evaluation ofcompliance with education programs.

4. In connection with a student’s request for orreceipt of financial aid, as necessary todetermination the eligibility, amount orconditions of the financial aid, or to enforce theterms and conditions of the aid.

5. If required by a state law requiring disclosurethat was adopted before November 19, 1974.

6. To organizations conducting certain studies foror on behalf of the school.

7. To accrediting organizations to carry out theirfunctions.

8. To comply with a judicial order or a lawfullyissued subpoena.

9. To appropriate parties in a health or safetyemergency.

10. The records of a disciplinary proceedingconducted by AESCA against an allegedperpetrator of a violent crime will be disclosedto the alleged victim of that crime without thewritten consent of the alleged perpetrator.

11. To parties requesting directory information, if astudent has not provided a written request forthe non-disclosure of such information.

Directory Information

AESCA designates the following items as DirectoryInformation:

• Student name

• Address

• Telephone Number

• Date and Place of Birth

• Major Field of Study (Program)

• Participation in officially recognized activities

• Dates of Attendance

• Degrees

• Diplomas

• Awards Received

• Most recent previous school attended

AESCA may disclose any of those items without priorwritten consent, unless notified in writing to thecontrary by the tenth calendar date following astudent’s program start date.

EQUAL OPPORTUNITY IN EDUCATIONAND EMPLOYMENT

It is the official policy of AESCA that no person shall,on the grounds of race, color, religion, sex, nationalorigin, age, disability, genetic information, sexualorientation, gender identity, status as a parent,marital status or political affiliation be excludedfrom participation in, be denied the benefits of, orbe subjected to discrimination under any program,activity or employment.

Vol 23 090117 41

The statements set forth in the catalog are forinformational purposes only. The provisions of thisdocument/publication are not to be regarded as anirrevocable contract between the student and theinstitution. The institution reserves the right tochange any provision or requirement at any timewithin the student’s period of attendance.

CAREER SERVICES

Students of Auguste Escoffier School of CulinaryArts are encouraged to pursue opportunities forpart-time employment while they are engaged intheir studies. Career assistance is available to allactive students and graduates. The Career ServicesOffice is available to meet with students andgraduates to discuss employment interests andopportunities. The Career Services Office assistsstudents with resume writing, interview skills andexternship coordination. Employment andexternship decisions are outside the control ofAuguste Escoffier School of Culinary Arts.

Auguste Escoffier School of Culinary Arts does notguarantee employment.

ORIENTATION

Orientation is designed to introduce beginningstudents to campus life. Through attendance andparticipation, students are introduced to theSchool’s policies and procedures, as well as, havingthe opportunity to meet with the faculty and staff.New students are required to attend Orientationprior to their first day of classes. New students arerequired to RSVP to the Admissions Office toconfirm their attendance for Orientation. On a case-by-case basis, a student who cannot attendOrientation is required to attend a scheduledOrientation during the first two weeks of class.

HEALTH SERVICES

First aid supplies for any minor injuries that mayoccur while students are in attendance areavailable at all times. Students who have a medicalhistory of illness requiring special attention shouldnotify the Executive Chef prior to or at orientation.Auguste Escoffier School of Culinary Arts makesavailable to students a 24/7 counseling service,WellConnect, by Student Resource Services.Students are encouraged to contact StudentResource Services for any needs that may prevent

the student from being successful. This includes,but is not limited to, issues regarding balancingwork, school and life, relationship and parentingconcerns, stress and anxiety, legal concerns, drugcounseling, financial hardship, etc.

Students are encouraged to take advantage of thisfree 24/7 student service at 1-866-640-4777.

STUDENT HOUSING

At this time AESCA does not provide on-campusstudent housing. Students in need of local housinginformation may contact their Admissionsrepresentative.

LEARNING RESOURCES

Auguste Escoffier School of Culinary Arts offers avariety of media services and learning resources forstudents both in the classroom and out.Classrooms are outfitted with flat-screen televisionsand Apple TVs are used to deliver the curriculum.Students can access the Resource Center duringpublished school hours. The Resource Center hasa variety of publications that can be viewed on-campus as well as access to computers and aprinter.

Students on- and off-campus may also access theOnline Campus student portal where they can gainaccess to the Library and Resource InformationNetwork (LIRN), to access millions of publicationsincluding a collection of multiple culinary-specificreference guides and periodicals.

TRUE AND CORRECT STATEMENT

The information contained in this Catalog is true and correct to the best of my knowledge.

Signature of Authorized School Official

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