Culinary Arts at Auguste Escoffier School of Culinary Arts-Austin

Escoffier Austin's culinary certificate produces graduates earning above both national and state medians—hitting the 71st percentile nationally and 60th in Texas—but there's a troubling trajectory here. First-year earnings of nearly $25,000 beat the typical culinary certificate holder by about $3,000, yet by year four, graduates are making slightly less than when they started. That backward slide, combined with debt that's actually 30% higher than the Texas median, creates a narrow window where this investment pencils out.

The debt load itself isn't catastrophic at $13,300, representing about half a year's earnings, which is manageable compared to many certificate programs. More than half the students here receive Pell grants, suggesting the school serves working-class students who need these credentials to break into food service. The program clearly delivers immediate job placement—those first-year numbers suggest graduates are landing real kitchen positions—but it's not opening doors to chef or management roles that would justify sustained earnings growth.

For a family trying to launch a culinary career quickly, this works better than most alternatives in Texas. But the four-year earnings data suggests your child will need to actively manage their career trajectory—pursuing additional certifications, moving into specialized roles, or transitioning to management—to avoid plateauing at entry-level wages while still carrying that debt. This is a functional launch pad, not a complete solution.