እስካፌየር የሆቴል ሙያ ማሰልጠኛ ተቋም በአዲስ አበባበ1997 ዓ.ም የመጀመሪያ ማሰልጠኛ ተቋሙን ፒያሳ አካባቢበመክፈት የተመሰረተ የግል ማሰልጠኛ ተቋም ነው፡፡ የማህበረሰቡን ፍላጎት በመገንዘብ በዛው አመት በልደታአካባቢ ሁለተኛ ቅርንጫፉን ለመክፈትም በቅቷል፡፡.
በሁለተኛው አመትም የገበያ ፍላጎት ጥናት በማድረግከምግብ አዘገጃጀት በተጨማሪ በመስተግዶ እና በእንግዳአቀባበል ተጨማሪ የስልጠና ዘርፍ አካቶ ስልጠናመስጠትም ችሏል፡፡
ዋና መስሪያ ቤቱ አዲስ አበባ ላይ ያደረገው ይህ ማሰልጠኛተቋም በክፍለ ሀገር በናዝሬት ፣ ደሴ እና ሀዋሳ ላይ ለተወሰነአመትም ስልጠና ሲሰጥ ቆይቷል፡፡
በአዲስ አበባ ፒያሳ ፣ ልደታ ፣ ኡራኤል ፣ 6ኪሎ ፣ ገርጂእንዲሁም በክፍለ ሀገር ጎንደር ፣ ባህርዳር እና መቀሌ ከፍቶበርካታ ሰልጣኞችን በብቃት ሲያሰለጥን የቆየ ሲሆን በአዲስ አበባ ሀያትአካባቢ አዲስ ቅርንጫፍከፍቶ ስልጠና እየሰጠ ይገኛል፡፡
እስካፌር የሆቴል ሙያ ማሰልጠኛ ተቋም ከተመሰረተበትጊዜ ጀምሮ በሀያ የአገልግሎት አመታት ውስጥ ከአመት ወደአመት በአቅም ፣ በአደረጃጀት ፣ በብቃት እራሱን በማሳደግበርካታ ባለሞያዎችን በማፍራት በሀገራችን ባሉ በርካታሆቴሎች ብቁ የሆኑ ባለሞያዎችን እያበረከተ የሚገኝ አንጋፋተቋም ነው፡:
ESCOFFIER Hotel Training Institute is a private training institute established in Addis Ababa in 2005 G.C, opening its first training institute in the Piassa area. Recognizing the needs of the community, it opened its second branch in the same year in the Lideta area.
In the second year, we conducted a market demand study and was able to provide training in additional areas of training, including catering and hospitality, in addition to culinary.
This training institute, headquartered in Addis Ababa, has been providing training in Nazareth, Dessie and Hawassa for some years.
It has opened in Addis Ababa Piassa, Lideta, Urael, 6 Kilo, Gerji, as well as in Gondar, Bahir Dar and Mekelle, and has been training many trainees effectively. It is also providing training in a new branch opened in Hayat, Addis Ababa.
Since its establishment, Escoffier Hotel Training Institute has been a leading institution in the hotel industry for twenty years, developing itself year after year in terms of capacity, organization, and competence, producing many professionals, and providing qualified professionals to many hotels in our country.
Competently unleash competitive initiatives for alternative interfaces. Enthusiastically supply resource eveling platforms
Our instructors are seasoned culinary professionals with years of experience in top kitchens — both locally and internationally.
Get certified in 1, 3, or 5 months with short-term chef courses that open doors to real-world opportunities.
was a legendary French chef and culinary innovator, often referred to as the "King of Chefs." Born in Villeneuve-Lou bet, France, he began his culinary career at the age of 13.
Escoffier is best known for modernizing French cuisine and revolutionizing kitchen organization with his brigade system, which streamlined kitchen operations and professionalized the role of chefs.
He worked at renowned establishments
such as the Savoy Hotel in London and the Carlton Hotel in Paris, where he served royalsand celebrities.
Escoffier's influential book, Le Guide Culinaire, becamea cornerstone of professional cooking. His emphasis on simplicity, refined technique, and seas onal ingredients reshaped haute cuisine, making it more accessible and efficient.
Escoffier's legacy continues to shape culinary practices today, and he is remembered as one of the most influential figures in the history of modern gastronomy.
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