{"id":23795,"date":"2022-08-25T07:00:59","date_gmt":"2022-08-25T12:00:59","guid":{"rendered":"https:\/\/www.escoffier.edu\/?p=23795"},"modified":"2025-02-12T12:50:34","modified_gmt":"2025-02-12T18:50:34","slug":"how-do-you-take-virtual-cooking-classes","status":"publish","type":"post","link":"https:\/\/www.escoffier.edu\/blog\/value-of-culinary-education\/how-do-you-take-virtual-cooking-classes\/","title":{"rendered":"How Do You Take Virtual Cooking Classes?"},"content":{"rendered":"

Attending in-person culinary classes isn\u2019t always an option for everyone who wishes to learn. The school\u2019s calendar may conflict with the prospective student\u2019s work schedule. There may be small children at home who can\u2019t be left alone. Or there may not even be a culinary school<\/a> in town!<\/p>\n

When this is the case, virtual cooking classes could be a smart option. Taught entirely online, these courses can impart individual skills, like how to make pizza or bake bread. Or in the case of Auguste Escoffier School of Culinary Arts, students can earn diplomas or associate\u2019s degrees in culinary arts, plant-based culinary arts, or baking and pastry via an online program, including an industry externship!<\/p>\n

Here\u2019s what you should know about learning to cook online.<\/p>\n

How Do Virtual Cooking Classes Work in Culinary School?<\/h2>\n

Without a chef standing in the room to taste your dishes, how do virtual cooking classes<\/a> work? That was the question the Escoffier team of educators had to answer when creating the only U.S. accredited institution offering 100% online diplomas and degrees nationwide with culinary classes and hands-on industry externships.**<\/p>\n

The resulting curriculum includes readings, video content, live classes, online discussions, cooking assignments, and personalized feedback from industry-leading Chef Instructors<\/a>, making Escoffier\u2019s programs comprehensive and specially designed for online learners.<\/p>\n

When online professional cooking classes are taught at an accredited institution<\/a>, students can receive a competitive education that can prepare them for the rigors of the culinary industry. And with a degree or diploma on their resume, these students can help show future employers that they\u2019re committed to their craft.<\/p>\n

Here\u2019s how it works:<\/p>\n

1. Live Classes with Chef Instructors<\/h3>\n

Students begin their week attending a live virtual class led by their Chef Instructor. This is akin to the \u201clecture\u201d portion of an on-campus culinary class. The instructor may explain the material or provide demonstrations of certain techniques. Students may also have the chance to ask questions for greater clarity in a second live session or via email or a 1:1 appointment.<\/p>\n

2. Reading, Videos, and Discussion for Deeper Study<\/h3>\n

After the sessions, students move forward with a reading assignment and video content to further introduce them to the material the instructor has shared. Throughout the week, they can also participate in online discussion boards where they can ask questions and connect with their fellow students.<\/p>\n\"Online\n

3. Cooking Assignments to Turn Theory Into Reality<\/h3>\n

Next, it\u2019s time to practice.<\/p>\n

One of the benefits of online learning is that students can complete their assignments on their own schedules, as long as they meet the program\u2019s milestones and deadlines. So if it\u2019s best for a student to complete the cooking portion of their course late at night, during the day when their kids are at school, or on a day off from their job, they\u2019re welcome to do that!<\/p>\n

As they work through their assignments, students document their progress through a series of photos of their cooking process, plus a critical thinking narrative to help them relate cooking theory to their own hands-on work. They can also add notes on the completed dish, using the Escoffier flavor wheel to assess what they\u2019re tasting<\/a>. When they\u2019re done, they can submit the photos and summary through Escoffier\u2019s learning management system.<\/p>\n

\"Thermometer

An online Escoffier student documents a chicken\u2019s temperature during their assignment.<\/p><\/div>\n

4. Video Feedback with Guidance from Chef Instructors<\/h3>\n

The Chef Instructor can then review each student\u2019s photos and summary<\/a>, reconstructing their cooking process and assessing it against industry standards and expectations, which become the basis for a personalized video feedback session. This can allow the student to hear where the exceled, and get suggestions for improvement that can help them grow as a culinarian.<\/p>\n

Professional chefs assess food primarily through sight, looking for things like grill marks, color development, sauce consistency, rise in dough and formation of breads. The instructor can determine what the student has done correctly (or not) based on looking at the results. The instructors also employ a common language through the use of the Flavor Wheel\u2013a series of 90+ common descriptors that help assess flavor\u2013but taste is always somewhat subjective, even in professional kitchens.<\/p>\n

\n

\"Escoffier\u201cIf I can\u2019t taste it, you have to verbally be able to tell me: Was it salty? Was it bland? Was it tangy? I think students being able to verbally describe foods and tastes has proven to be a tremendous asset.\u201d*
\nJesper Jonsson<\/a>, Escoffier Chef Instructor and Board Member, American Culinary Federation<\/a><\/strong><\/p><\/blockquote>\n<\/div>\n

What Tools Do Students Need for Their Online Cooking Classes?<\/h2>\n

In enthusiast virtual cooking classes and any self-led education, the student is responsible for securing all of their own tools.<\/p>\n

But with Escoffier\u2019s online cooking classes<\/a> for the degree and diploma programs, students receive a toolkit<\/a> that includes many of the items they may need as they begin their coursework. (Please note that these toolkit contents are subject to change and the items listed may not reflect the current Escoffier toolkit.)<\/p>\n

Students in the culinary arts<\/a>, pastry arts<\/a>, and plant-based culinary arts<\/a> programs can receive*** a toolkit that may include:<\/p>\n