Welcome Maggsmcjags! I have no particular experience with Escoffier in boulder but can you tell me what your experience is? What are you aspirations? If you have not spent time in the field then I would wait before spending a ton of money on culinary school. Go work for a pastry shop and get a feel for what it is like first.
Another good indicator is what does the escoffier program offer that makes it worth the money? Learning basic pastry and baking skills for a large dollar diploma is a waste of money in my opinion. As well what kind of pay can you expect at the end that would offset the high cost of the education?