eng paris brochurecomplete2008

PARIS LONDON MADRID OTTAWA JAPAN USA AUSTRALIA PERU KOREA LIBAN MEXICO THAILAND

www.lcbparis.com

1 Th e Origins of Le Cordon Bleu

2 Welcome to Le Cordon Bleu

4 Le Cordon Bleu Chefs

5 Teaching Methodology

6 Your Culinary Training

Diplomas and Certifi cates

8 Cuisine Program

11 Pâtisserie Program

14 Continuing Education

15 Admissions Information

19 Frequently Asked Questions

24 Other Programs in Paris

27 La Boutique

28 Advanced Programs around the World

LE CORDON BLEU PARIS

ONCE UPON A TIME...

ONCE UPON A TIME...

The origin of the expression “Cordon Bleu” comes from the 1578 foundation

of the Order of Knights of the Holy Spirit; whose spectacular banquets

were legendary and whose members wore a medal suspended from a blue

ribbon. Today, “Cordon Bleu” is used in the French language to designate an

outstanding Chef.

In 1895, journalist Marthe Distel published the weekly magazine,

La Cuisinière Cordon Bleu; the school was opened shortly after, and the

international reputation of Le Cordon Bleu spread so rapidly that by

1927, the London Daily Mail referred to the Cordon Bleu as a “Babel of

nationalities” because of the diversity of students’ nationalities.

Many great chefs have passed through the doors of Le Cordon Bleu. Most

notable was Henri-Paul Pellaprat, author of L’Art Culinaire Moderne. Chef

Pellaprat taught at the school for 32 years and contributed to codifying

French culinary art as it is known and respected today.

MORE THAN...


Today Le Cordon Bleu is present in 15 countries with 30 schools

spanning all the continents, attended by more than 23,000 students

of 70 nationalities.

Through its international faculty of master Chefs, Le Cordon Bleu is

dedicated to preserving and passing on the mastery and appreciation

of French culinary art. Le Cordon Bleu Chefs have all trained in the

world’s fi nest restaurants, hotels and catering establishments, and enrich

Le Cordon Bleu curriculum with their own regional and professional

culinary traditions and experiences.

Le Cordon Bleu has evolved from a Parisian culinary school to an

international hospitality and gastronomy network. Through established

relationships with prestigious universities, Le Cordon Bleu has positioned

its undergraduate and postgraduate programs to cater for a growing

hospitality market sector – hotel management, restaurant business and

gastronomy.

We invite you to share our knowledge and passion for the culinary arts and

the hospitality industry and look forward to welcoming you on a journey of

discovery that will last a lifetime.

Amitiés Gourmandes,

André J. Cointreau

President & CEO

MORE THAN...100 YEARS OF CULINARY TEACHING EXPERIENCE


FOLLOW YOUR PASSION...

FOLLOW YOUR PASSION AND MAKE

YOUR DREAMS COME TRUE

Paris as your campus? Why not? La Vie est Belle!

Choose Paris, the most cosmopolitan gastronomic capital in the world, as

your campus and obtain your Cordon Bleu culinary training from a faculty

of French master Chefs who bring with them the traditions and experience

of the top kitchens in France.

While in Paris, take the opportunity to visit outdoor markets and cafés.

Discover your own culinary fi nds from specialty shops to bistros and

Michelin-starred restaurants. Your passion for food will be complemented

by the truly enlightening experience of living and studying in Paris. You will

be able to visit world famous museums, historical monuments and places

of cultural interest.

Learning about food, sharing experiences with students of more than 70

nationalities, participating in social events are all part of the friendly setting

of Le Cordon Bleu Paris.


CHEFS...

LE CORDON BLEU CHEFS

Le Cordon Bleu’s faculty includes more than 80 professional Chefs from

a variety of backgrounds, all dedicated to transmitting their knowledge

and incorporating it into Le Cordon Bleu program. Some come from

Michelin-starred restaurants and hotels, others have earned numerous

awards and distinctions including the highest French National title the

“Meilleur Ouvrier de France” (Best Craftsman in France).

The Chefs also travel around the world to represent Le Cordon Bleu as

they share culinary knowledge with people from diff erent countries and

backgrounds. In addition, they are also jury members in international

competitions, where they increase their knowledge of teaching

culinary trends.


TEACHING...

TEACHING METHODOLOGY

French cooking techniques, were originally codifi ed by French Chefs

more than a century ago and today remain almost unchanged.

Le Cordon Bleu methodology is based on learning and understanding

these cooking techniques through practice and discipline and is composed

of demonstrations followed by practical classes. Once mastered, these

techniques can be applied to any world cuisine.

Demonstration classes are held in specially equipped classrooms, allowing

you to observe the Chef’s techniques in detail. During the demonstrations,

the Chef prepares several recipes. You are required to take detailed notes

throughout, to record the Chef’s explanations and to make your own

observations. Demonstrations also include a tasting, which enables you to

develop your palate, a vital part of culinary training.

At Le Cordon Bleu Paris, all basic and intermediate level demonstrations are

given in French and translated into English. By the time you reach superior

level, you should feel comfortable following the class in French.

Hands-on practical classes are held in professional teaching kitchens and

supervised by Le Cordon Bleu Chefs. You will receive your own basket of

ingredients and you will be responsible for the preparation of your own

recipe(s) to ensure that the techniques seen during the demonstration

have been assimilated and understood. The number of students in a

practical is limited to meet individual training needs. Your work is evaluated

at the end of each class and you are free to take your creations home to

enjoy at your leisure.


YOUR CULINARY...

YOUR CULINARY TRAINING

DIPLOMAS AND CERTIFICATES

Le Grand Diplôme® Le Cordon Bleu combines the Diplôme de Cuisine

and the Diplôme de Pâtisserie. This program is the most rigorous and

comprehensive program in classic French cuisine and pastry techniques

available today.

The Grand Diplôme curriculum is divided into three levels in cuisine

and three levels in pâtisserie: Basic, Intermediate and Superior. Students

can take the two disciplines at the same time or one after the other.

Students receive a certifi cate for each completed level, but must

successfully complete the three levels of each discipline in order to

receive the Grand Diplôme.

Students can also choose one discipline, the Diplôme de Cuisine or the

Diplôme de Pâtisserie. The three levels must be validated in order to receive

the diploma.

It is possible to choose one level only but the students must always start by

the basic level and can continue the following levels later.


CUISINE PÂTISSERIE

Basic Cuisine Certifi cate

Intermediate Cuisine Certifi cate

Superior Cuisine Certifi cate

Basic Pâtisserie Certifi cate

Intermediate Pâtisserie Certifi cate

Superior Pâtisserie Certifi cate

Diplôme de Cuisine Diplôme de Pâtisserie

LE GRAND DIPLÔME®

INTENSIVE PROGRAMS...

INTENSIVE PROGRAMS IN

CUISINE OR PÂTISSERIE

Intensive programs have the same curriculum as the diploma and

certifi cate programs.

These are accelerated programs allowing students to obtain one or

more certifi cates or diplomas in a shorter period of time. Students can

choose to do one level only in cuisine or pâtisserie, or take the entire

program to obtain a diploma. Since these programs are intensive,

students can only take one at the time : cuisine or pâtisserie.

These programs are perfect for students with limited time giving them

the opportunity to take one level one year and continue the following

year. Upon successful completion of the three certifi cate levels a

Diplôme de Cuisine or Diplôme de Pâtisserie will be awarded.


BASIC CUISINE...

Introduction to French Cuisine :

French culinary terms & defi nitions

Organization, safety and hygiene in the kitchen

Professional knife handling and introduction to diverse cuts

Classic French techniques

Learning foundations: stocks, sauces, forcemeats & doughs

BASIC CUISINE CERTIFICATE

The Basic Cuisine program is your preparatory course into the adventures

of French cuisine. From the fi rst day, you will be taught the basic skills from

how to hold a knife properly, to trussing a chicken.

As the term progresses, techniques develop and interact becoming more

complicated. The demonstrations become menu oriented, incorporating

aspects of organization, preparation, balance and timing.

If you are a more experienced student, this allows you the opportunity to

relearn as well as strengthen existing skills, and for the beginner, this lays

the groundwork on which to build in the following terms.


INTERMEDIATE CUISINE...

INTERMEDIATE CUISINE CERTIFICATE

Prerequisite : Basic Cuisine Certifi cate

The Intermediate Cuisine program introduces you to the heart of French

cuisine - classic French regional dishes refl ect and allow one to easily apply

the techniques introduced at the Basic level. Demonstrations highlight

various presentations from platter to plate.

In-depth Study Of Classic French Regional Cuisine :

Product origin and infl uences on regional cuisine

Perfecting professional kitchen skills

Advanced technical cuts and presentation

Seasonings & fl avor appreciation in classic French regional cuisine

Introduction to color, taste and texture combinations


SUPERIOR CUISINE...

Once you have obtained

the Superior Cuisine Certifi cate,

you will receive the Diplôme de Cuisine.

Classical and Contemporary “Haute Cuisine” :

Precision and effi ciency in the kitchen

Mastery of intricate techniques & methods

Recipe production with high quality & rare produce

Mastery of classic “haute cuisine”

Adaptation of menus based on the season & product availability

Development of personal creativity

SUPERIOR CUISINE CERTIFICATE

Prerequisite : Intermediate Cuisine Certifi cate

The Superior Cuisine program exposes you to the modern-day evolution

of French cuisine. Full menus are inspired by today’s top restaurants. Some

recipes are original and some are contemporary interpretations of classics

with which you are already familiar. The ingredients are refi ned, such as foie

gras, and truffl es.

After spending the previous terms practicing French culinary skills, you are

now encouraged to be more creative both in taste and presentation. The

course culminates with an exam where the students must create a recipe

based on a list of ingredients distributed before the exam.

LE CORDON BLEU PARIS9 - LE CORDON BLEU PARIS

BASIC PÂTISSERIE...

BASIC PÂTISSERIE CERTIFICATEThe main ingredients of French patisserie are fl our, butter, sugar, eggs

and know-how. By learning their various combinations, properties, and

uses, you will learn how to create shortbread biscuits, choux pastry,

genoise sponge cake, «biscuit» sponge and puff pastry, among others.

The demonstrations and practical classes will take you systematically

and progressively through the basics of French pâtisserie. Techniques

will reappear throughout the term in order to familiarize you with their

various uses.

Introduction to French Pâtisserie :

Basic doughs

Introduction to creams & fi llings

Traditional desserts & cakes

Classic techniques, basic decoration

Masking & glazing

Introduction to yeast doughs (croissants & brioches)

Basic French Pâtisserie terminology

LE CORDON BLEU PARIS LE CORDON BLEU PARIS - 10

INTERMEDIATE PÂTISSERIE...

Artistic Decorative Skills :

Variations on restaurant desserts

Savory petits fours

Introduction to bread-baking

Mastering bavarian creams & mousses

Caramel & nougatine

Introduction to chocolate: hand tempering & dipping

INTERMEDIATE PÂTISSERIE CERTIFICATE

Prerequisite : Basic Pâtisserie Certifi cate

Intermediate Pâtisserie is based on practice and repetition. As you begin to

master important techniques, you also become more effi cient allowing more

time to devote to the decoration and presentation of your cakes. You are also

introduced to the basics of chocolate making and cooked sugar.


SUPERIOR PÂTISSERIE...

Contemporary Restaurant Desserts :

Hot & cold restaurant desserts, including contemporary cakes, tartes, bûches

Emphasis on decoration & presentation

In-depth study of fl avors and aromas

Chocolate Art :

Tempering chocolate, hand-dipped & molded chocolates, mixing diff erent

chocolates and textures, chocolate boxes and fl owers, molding chocolate

shapes and sculpture for a center piece

Artistic Sugar Creations :

Techniques of cooking, coloring & pulling sugar

Pulled sugar fl owers & ribbons

Blown sugar spheres

SUPERIOR PÂTISSERIE CERTIFICATE

Prerequisite : Intermediate Pâtisserie Certifi cate

The Superior Pâtisserie program culminates in the Pâtisserie Diplôme and

combines all the knowledge, techniques, and artistic skills of Basic and

Intermediate and encourages you to personalize your work.

Superior Pâtisserie consists of 3 complementary parts: contemporary

restaurant desserts, the art of chocolate, and artistic sugar creations. Using

a combination of demonstrations, practical classes and workshops, you will

be able to thoroughly understand the principles of each component.

Once you have obtained

the Superior Pâtisserie Certifi cate,

you will receive the Diplôme de Pâtisserie.


CONTINUING EDUCATION...

PERFECTIONNEMENT PROFESSIONNEL

Perfecting your skills in Cuisine and Pâtisserie

Le Cordon Bleu continues to provide its renowned and unique level of

excellence in culinary programs and has developed advanced cuisine and

pâtisserie programs specially designed to complement the passion and

ambitions of Le Cordon Bleu graduates.

These programs are ideal for those looking to perfect and learn new techniques

and to discover new products, textures and technologies. Le Cordon Bleu Chefs

have researched and tailor-made each program. Recipes are made as they would

be in a professional setting, using cutting edge techniques and following new

national and international trends.

The Cuisine program is divided in themed modules and focuses on

contemporary topics such as International Infl uences, Natural and Light

Cuisine Techniques and Modern Star Cuisine.

The Pâtisserie program includes the following modules: Entremets,

Chocolate and Confectionary, Plated desserts and Viennoiserie and

Mastering Techniques in Sugar Art.

These programs are open to graduates of Le Cordon Bleu Diplôme in

Cuisine and/or Pâtisserie and professionals with signifi cant experience

in French cuisine and/or pastry.


ADMISSIONS...

SCHOOL VISITS

Le Cordon Bleu welcomes applicants and parents who wish to visit the

school. Visits can be made from Monday to Friday from 10:00am to 5:00pm.

Please call ahead to schedule an appointment. Phone +33 (0)1 53 68 22 50.

MINIMUM AGE

The preferred minimum age for all courses is 18.

APPLICATION

The application form must be fully completed, signed and sent to

the school with your resume, motivation letter, application fee and

photocopies of previous Le Cordon Bleu certifi cates or diplomas.

The application will go through the admissions department to be

processed by the admissions jury. Your acceptance into the program will be

confi rmed in writing.

ADMISSION PROCEDURE

Once an application has been received by Le Cordon Bleu and assessed

by the Admissions Jury, an admission proposal is sent with details of total

payment due. The balance of fees must be paid in cleared funds no less


ADMISSIONS...

than six weeks prior to the commencement of the course(s). Only students

whose tuition fees are paid in full will be permitted to begin class. For

all applications sent less than six weeks prior to the start of the program

please contact the school directly. Please refer to the application form for

full details including payment, deferment and cancellation policies.

WAITING LIST

Due to the high demand for places, the school reserves the right to place

applicants on a waiting list. Applicants are advised to check with the

school’s admissions offi ce on availability.

VISA - ENTRY TO FRANCE

Immigration requirements do apply to citizens of diff erent countries.

Applicants are advised to obtain information on visa requirements weeks

in advance of departure by consulting: http://www.diplomatie.gouv.

fr/venir/visas/ (available in French, English, Spanish) or their local French

embassy or consulate.

Please note that students who wish to apply for an internship placement

must be in possession of a visa with the stamp “voir carte de séjour”.

Only students in possession of a valid carte de séjour can be accepted for

an internship.

STUDENT INSURANCE

We strongly recommend that all students carry medical, accident and

liability insurance for the length of their stay. A copy of the insurance

contract must be put on fi le at the school upon arrival. Students can also

purchase medical insurance in France. Le Cordon Bleu declines all liability

in case of accident, loss, damage, civil responsibility of the student or other

similar cases. Tetanus and tuberculosis vaccinations are advised for all

students. Please contact your French embassy or consulate for vaccination

recommendations.

HOUSING

A list of accommodation agencies, hotels and hostels is available to all

registered students. The Internet is also a valuable resource for students

looking for housing. Le Cordon Bleu declines all responsibility related

to housing.

TRANSFERS BETWEEN LE CORDON BLEU SCHOOLS

Certifi cates and Diplomas awarded at Le Cordon Bleu Paris are given full

equivalence at Le Cordon Bleu schools in the United Kingdom, Canada,

Mexico, Japan, Korea and Australia. This intra-school exchange depends

on availability of space and acceptance by each Le Cordon Bleu school.

For Visa requirements

www.diplomatie.gouv.fr/venir/visas/


ADMISSIONS...

Graduates of Le Cordon Bleu Culinary programs in the United States have

the opportunity to earn a Le Cordon Bleu International diploma, including

the Grand Diplôme. Graduates who have completed their studies at any

one of our partner schools in the US are eligible to enroll in Superior

Cuisine at our Ottawa, London or Paris campuses. Culinary graduates

interested in pursuing the Grand Diplôme will be required to attend the

last fi ve weeks of Intermediate Pastry in order to prepare for the demands

of Superior Pastry.

STUDENT ORIENTATION SESSION

New students must attend the orientation session held before the fi rst

class. Students will confi rm their contact information, tour the school,

review internal rules, receive their class schedule, uniform and equipment.

Students must bring a padlock for their lockers.

INTERNAL RULES

All students must acknowledge receipt of Le Cordon Bleu rules and

regulations which must be returned signed before the fi rst class. Class

attendance is compulsory and systematically recorded.

WEEKLY SCHEDULE

Cuisine program*: 3 demonstrations, 3 practical classes per week

Pâtisserie program*: 2 demonstrations, 2 practical classes per week

Demonstrations and Practical classes are scheduled Monday through

Saturday at any of the following times: 8:30am, 12:30pm, 3:30pm and

6:30pm. The schedule is posted for the full session at the beginning

of term.

EQUIPMENT AND UNIFORM

With the guidance of Le Cordon Bleu Chefs, we have compiled a

comprehensive package of all the equipment and uniform that students

need. This uniform and equipment package is presented to students

entering Basic Cuisine and/or Basic Pâtisserie. Additional items may be

purchased at the school’s boutique.

Students enrolled on our diplôme or certifi cate programs must wear

Le Cordon Bleu uniform and keep it tidy and presentable at all times.

Students must wear professional, non-skid shoes that ensure their health

and safety (sports shoes do not meet these requirements). We recommend

the purchase of your shoes before arrival.

*Each level is usually completed

within 10-11 weeks. Please refer

to the Le Cordon Bleu Calendar

for exact dates.

For more information about the

internal rules, please refer to

www.lcbparis.com


ADMISSIONS...

FRENCH LANGUAGE LESSONS

Students who wish to increase their knowledge of French while living

in Paris can obtain further information at the Alliance Française de Paris,

which is located near Le Cordon Bleu:

ALLIANCE FRANÇAISE DE PARIS

Address : 101, Blvd. Raspail 75006 Paris.

Phone : +33(0)1 45 44 38 28.

Fax : +33(0)1 45 44 89 42.

URL : www.alliancefr.org

Metro : Notre Dame des Champs (line 12)

SCHOLARSHIP INFORMATION

Le Cordon Bleu off ers new applicants and students several scholarship

opportunities through:

The James Beard Foundation - www.jamesbeard.org

The International Association of Culinary Professionals - www.iacp.com

If you need more information, we suggest contacting the above

associations directly.

CHANGING CAREERS

The school often welcomes individuals looking for a career change and

whose objective is to either begin a culinary career or move closer to the

world of gastronomy. Examples : journalist, consultant, marketing, teacher,

restaurant owner or other.

French nationals can also get in contact with FONGECIF (fonds de

gestion du congé individuel de formation) to learn about the benefi ts

they can receive in order to progress in their career : www.fongecif-idf.fr

Le Cordon Bleu is an approved professional continuing education

institution.

The agreement number is : 11 75 11 97 97 5. This can be used by French

residents only.

For other language school

recommendations.

Please visit

www.lcbparis.com


QUESTIONS...

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Rodin museum, 7th district, Paris

I am serious about becoming a Chef and opening my own restau-rant - what’s the best course for me?

We recommend the Grand Diplôme® for comprehensive and intensive

training in cuisine and patisserie. If you prefer to specialize in just one fi eld,

choose the Diplôme de Cuisine or the Diplôme de Pâtisserie.

I am not sure if I want to do the whole diploma program, what should I do?

Simply apply for one of the Basic-level certifi cates. It will give you an

excellent grounding in cuisine or patisserie and based on availability you

can always continue the next levels in the future.

If I decide to do the Diplôme or Grand Diplôme® – is there some kind of discount?

The Diplôme and the Grand Diplôme® are the best formula for the

ambitious student in search of a time eff ective culinary education.

A Diplôme or Grand Diplôme® also gives a signifi cant tuition fees

advantage compared to enrolling for each certifi cate separately.

Are courses held in the evening or on Saturday?

At some point in your studies at Le Cordon Bleu you will surely have a class that takes place in the evening and/or on Saturday.


QUESTIONS...

Do I have to choose between Cuisine and Pâtisserie?

Absolutely not! Le Cordon Bleu encourages students to study both cuisine

and pâtisserie.

May I enroll on Basic Cuisine and Intermediate Pâtisserie at the same time?

No, only cuisine and patisserie courses at the same level - Basic,

Intermediate, Superior - can be taken simultaneously.

What is the diff erence between the intensive and non-intensive program?

If you are short on time but have lots of energy, you can take our basic,

intermediate or superior-level certifi cate programs in less than 6 weeks.

Scheduling permits only one intensive certifi cate program at a time, in

either cuisine or pâtisserie.

I already have experience in the kitchen what do you recommend?

Le Cordon Bleu diplomas and certifi cates consolidate French culinary

skills. In order to have a complete and coherent training, all applicants

must start from the Basic level(s) and continue into the Intermediate and

Superior levels. The professional certifi cates are off ered to students with a

certain amount of experience in French cuisine or pastry. These certifi cates

perfect the skills learned already in the diploma program and teach new

techniques and technologies used in the industry.

What makes your program diff erent from other schools off ering culinary programs?

Le Cordon Bleu focuses on teaching hands-on techniques,

specifi cally those of classic French cuisine. Le Cordon Bleu

program is composed of lessons split into demonstration classes

and practical classes. During the demonstration classes Le

Cordon Bleu Chefs will reinforce basic information such as proper

storage temperatures and techniques, produce substitution, how

to recognize fresh produce, defi nitions of terms and techniques

and the science behind ingredients.

Are the courses at your school the same as the ones off ered in London, Ottawa, Tokyo, etc.?

All of the courses at our Diploma granting schools are

interchangeable. A student could, complete Basic Cuisine in

Ottawa, Intermediate Cuisine in Paris and Superior Cuisine in

London. The courses may not follow exactly the same outline and

recipes, but the foundation of techniques in each level is covered

at each school.


QUESTIONS...

Are your certifi cates and diplomas recognized internationally?

Le Cordon Bleu’s name is recognized internationally. It has been operating

as a French culinary school since 1895. Founded on a long tradition of

excellence, its reputation has endured by keeping its courses thoroughly

modern and up-to-date. Le Cordon Bleu has established an international

culinary network recognized by industry professionals.

When is the registration deadline or how far in advance should I apply?

Your complete application form should be sent 4 – 6 months before the

program begins. Availability is limited and programs do tend to fi ll up.

Also, foreign students who need to apply for a visa will need time to

correspond with the school, obtain a student visa if necessary and make

travel and housing arrangements.

When can I start?

Le Cordon Bleu Paris runs four terms per year beginning in: January, March,

June and September. You can begin your studies in any of the above

sessions. Each session is approximately 3 months long. Check the Courses/

Apply section for exact session dates and courses off ered. All six certifi cates

are available in the four terms and in the intensive program of Term IV. An

Intensive Basic Cuisine and Basic Pâtisserie program is off ered in Term III.


QUESTIONS...

Is it diffi cult to fi nd a place to live in Paris?Yes and no. It is diffi cult to fi nd a great apartment at a low price,

but anyone who is realistic about space requirements will fi nd the

right place. The internet is an invaluable resource for fi nding an

apartment prior to arrival in France. Le Cordon Bleu declines all

responsibility related to housing.

How much will I need per month in addition to housing?In addition to housing (see above) a monthly metro/bus pass

costs approximately 55 euros. Personal expenses vary greatly;

some students live on small budgets, others on generous ones.

500 euros for food and incidentals is the estimated minimum.

Should I start looking for a place to live prior to my arrival in Paris or should I arrive at least two weeks in advance?Either way will work. More and more students are looking for

housing before they arrive by using the internet.

Can I work part-time if I am a foreign student?There are no possibilities to work in France if you do not have

a work permit. To be able to work in France, foreign students

would have to obtain a work visa through the French immigration

authorities. This process is long and work permits are very diffi cult

to obtain.

Do I need to speak fl uent French to study at Le Cordon Bleu?

Basic and intermediate level demonstration classes are translated into

English. Superior demonstration classes are in French only. There is no

translation into English in any of the practical classes. Be aware that written

examinations are scheduled during the session in English and French only.

Some students manage very well with minimum profi ciency in French,

but learning French before you come or once you get here will enrich your

training and make it more meaningful.

What is the average cost of housing in Paris?Home-stay programs are usually the least expensive way of living here

because charges such as heating, electricity, housing insurance and taxes

are included. They can also be an excellent way to learn French and about

French culture. For this type of housing, prices range from 400 to 600 euros

per month.

As for furnished rentals, a studio in the 15th or the nearby neighborhood

costs 800 euros (15m2) to 1 000 euros (40m2) and a one-bedroom

apartment (35 to 60m2) approximately 1 200 euros to 1 500 euros per

month. In this case electricity, telephone charges, heating, housing

insurance and taxes are additional expenses, as well as the housing agency

fees, if applicable, which usually equal two months rent.


QUESTIONS...

Is a French insurance plan necessary?

It does not matter if it is French or not, as long as the coverage (accident,

illness, liability) is international and covers the period of your training at Le

Cordon Bleu. A proof of insurance may be necessary in order to obtain a

visa. We strongly recommend that all students carry a medical insurance.

Is a carte de séjour (French residency permit) necessary?

Yes, if you plan to stay in France more than three months and you

come from a country outside the European Community. Please read

correspondence from Le Cordon Bleu carefully to make sure you apply for

the Visa that will allow you to obtain a “carte de séjour” upon arrival.

Who can assist me with my temporary residency card?

The school can help you obtain your temporary residency card upon arrival

if you have the correct student visa and an address in Paris. You must

go through the admissions department in order to start the temporary

residency card procedure.

Can I do an internship after I have obtained the Diploma?

The internships are organized after obtaining the Diplôme de Cuisine

and/or the Diplôme de Pâtisserie. The internships are a privilege reserved

for the best students with a good knowledge of French. The internships are

not remunerated. A valid “carte de séjour” is necessary for students coming

from countries outside the European Community.


OTHER PROGRAMS...

HAUTES ETUDES DU GOUT AND

LE CORDON BLEU

Les Hautes Etudes du Goût (Institute of Advanced Studies in Taste,

Gastronomy and the Arts of the Table) and Le Cordon Bleu in collaboration

with the University of Reims (Champagne-Ardenne) present a unique and

multi disciplined 15-day intensive program that encompasses the many

facets of the world of gastronomy, combining a historical, economic and

sociological approach. It includes a conference on “Gastronomy of the 21st

Century” given by Le Cordon Bleu and pedagogical meals directly linked to

the syllabus.

The program takes place in Paris and in Reims (Champagne-Ardenne) and

it is delivered in French with simultaneous English translation.

For more information

please contact us at

[email protected]

or visit :

www.lcbparis.com


OTHER PROGRAMS...

Le Cordon Bleu and MIP have developed an innovate MBA in International

Hospitality Management to train future hospitality and tourism industry

leaders.

The MBA has for objective to strengthen the participants personal and

managerial leadership skills in order to apply them in the work place.

This one-year program is divided in four parts: Orientation: Introduction

to Management (to know oneself’s better to better manage), business

fundamentals, specialized business skills, launching a new career. The

program is taught in English.

Those who undertake the MBA will also appreciate the city of Paris as

a working environment. Hosting 15,000 international companies, Paris

provides a unique corporate setting to develop cultural and professional

exchanges.

WINE AND SPIRITS PROGRAM

Le Cordon Bleu off ers a Wine and Spirits Program every trimester which

is divided into 3 modules :

~ Wine Essentials

~ French Wines and Vineyards

~ Wines of the World - Great Classic Wines and Emerging Vineyards

Each module is composed of six tastings in consecutive weeks.

A certifi cate of participation is given at the end of each module.

Wines are chosen with care to illustrate each theme. The ambience at

wine-tastings is studious, and animated. Each student is encouraged

to engage actively in the discussion.

You will quickly develop your palate, for professional success and for

personal satisfaction. You will be amazed how much you learn. In the

tradition of training at Le Cordon Bleu, each module is translated into

English. The program is also available in Japanese.

THE MANAGEMENT INSTITUTE OF PARIS

(MIP) AND LE CORDON BLEU

For more information

please contact us at

[email protected]

or visit :

www.lcbparis.com


OTHER PROGRAMS...

GOURMET SESSIONS

CULINARY DISCOVERY PROGRAMS

Le Cordon Bleu has made a worldwide contribution to the French “Art de Vivre” by preserving the

fundamentals of the culinary arts, developing them and passing them on through privileged partnerships

with governments, universities and culinary associations.

In addition to culinary and management programs, Le Cordon Bleu has expanded its activities to include a

range of short courses for those with a passion for the culinary arts.

Since these programs are given by the Chefs of Le Cordon Bleu many interested students try one of these

courses fi rst prior to enrolling in a diploma or certifi cate program. These discovery courses, off ered all year

round, also give enrolled students the perfect opportunity to share a moment of conviviality with friends

and family members while they are visiting Paris.

For more information, please refer to our gourmet sessions brochure or visit www.lcbparis.com

Come and discover :

~ Chef’s Secrets

~ Petits Cordons Bleus

~ Food and Wine Pairing

~ Cooking for Friends

~ Paris Market Tour

~ Discovery Workshops in Cuisine and Pastry

~ Culinary Demonstrations

~ 2-day Classical and Modern Sauces

~ 4-day Traditional Breadbaking

~ 4-day French Regional Cuisine

~ Private courses for individuals and groups


OTHER PROGRAMS...

Le Cordon Bleu embodies the perfect marriage between “savoir-faire”

(expertise) and “art de la table” (the art of entertaining). Le Cordon Bleu

Chefs have selected the best quality culinary products such as uniforms,

equipment and cooking utensils including Wüsthof ®knifes and Spring®

cookware.

A complete range of gourmet products, teas, jams, biscuits, herbs, oils,

and gift ideas, are all available in the school’s boutique Monday to Friday

from 8:00am to 7:00pm and Saturdays from 8:00 to 3:30pm. You can also

purchase on line at www.shoplcb.com.

Le Cordon Bleu supports continuous learning with a range of culinary

publications - many of which have received widespread acclaim. For

example Wine Essentials was awarded the 2001 bronze medal at the Jacob’s

Creek World Food Media Awards and the Gourmand World Cookbook

Awards. Moreover, the celebrated collection, Le Cordon Bleu Home

Collection, has been translated into 17 languages with more than

6.5 millions copies sold. Similarly, the collection, Le Rêve de Sabrina

(Sabrina’s Dream), is the only general cookbook series published in

Korean and Chinese.

In addition to their wide public success, certain Le Cordon Bleu books, such

as Professional Cooking and Professional Baking, have become the offi cial

textbooks of the American culinary educational system.

To demonstrate that exotic products can be successfully prepared with

French culinary techniques, Le Cordon Bleu has also been solicited by

diff erent institutions to contribute in the creation of books that promote

special local products such as Korean Kimchi & Le Cordon Bleu: A Meeting of

Flavors, Tastes and Cultures and Quinua, herencia de los Andes.


OTHER PROGRAMS...

AT LE CORDON BLEU AUSTRALIA

Le Cordon Bleu Australia off ers Bachelor degrees on the University of South Australia

campus. These intensive programs are 2.5 years in length, allowing students to enter

the job market through industry internships which are part of the curriculum.

Le Cordon Bleu has strategically developed the following bachelor degrees to match

key industry niches:

Bachelor of Business~ International Hotel Management

~ International Restaurant Management

Master of BusinessFurther education at executive and corporate levels is supported through Le Cordon

Bleu post graduate programs:

~ MBA in International Hotel & Restaurant Management

~ Master of International Hospitality Management

Master of Arts GastronomyThe Master of Arts in Gastronomy program is focused on developing individuals who

have a passion for the study of gastronomy and for professionals seeking related careers

in food marketing, media, tourism, teaching and research. Sensuality and intellect

combine in this exciting program, which embraces a variety of disciplines with food as

the central axis.

AT LE CORDON BLEU MEXICO

Le Cordon Bleu off ers Bachelors degrees in Restaurant Management and International Hotel Management at the Anahuac University campus in Mexico city.

Le Cordon Bleu Paris8 Rue Léon Delhomme

75015 Paris, France

Phone +33 1 53 68 22 50

Fax +33 1 48 56 03 96

Email [email protected]

Le Cordon Bleu London114 Marylebone Lane

London, W1U 2HH, U.K.

Phone +44 207 935 3503

Fax +44 207 935 7621


Le Cordon Bleu MadridUniversidad Francisco de Vitoria

Ctra. Pozuelo-Majadahonda

Km. 1,800

Pozuelo de Alarcón, 28223

Madrid, Spain

Phone +34 91 351 03 03

Fax +34 91 351 15 55


Le Cordon Bleu Ottawa453 Laurier Avenue East

Ottawa, Ontario, K1N 6R4, Canada

Phone +1 613 236 CHEF(2433)

Toll free +1-888-289-6302

Fax +1 613 236 2460


Le Cordon Bleu TokyoRoob-1, 28-13 Sarugaku-Cho,

Daikanyama, Shibuya-Ku, Tokyo

150-0033, Japan

Phone +81 3 5489 0141

Fax +81 3 5489 0145

[email protected]

Le Cordon Bleu KobeThe 45th 6F, 45 Harima-machi,

Chuo-Ku, Kobe-shi, Hyogo

650-0036, Japan

Phone +81 78 393 8221

Fax +81 78 393 8222


Le Cordon Bleu Inc.40 Enterprise Avenue

Secaucus, NJ 07094-2517 USA

Phone +1 201 617 5221

Toll free +1 800 457 CHEF (2433)

Fax +1 201 617 1914


Le Cordon Bleu AustraliaDays Road

Regency Park, South Australia,

5010 Australia

Phone +61 8 8346 3700

Fax +61 8 8346 3755


Le Cordon Bleu Sydney250 Blaxland Road, Ryde

Sydney NSW 2112, Australia

Phone +61 8 8346 3700

Fax +61 8 8346 3755


Le Cordon Bleu PeruAv. Nuñez de Balboa 530

Mirafl ores, Lima 18, Peru

Phone +51 1 242 8222

Fax +51 1 242 9209


Le Cordon Bleu Korea53-12 Chungpa-dong 2Ka,

Yongsan-Ku, Seoul, 140-742 Korea

Phone +82 2 719 69 61

Fax +82 2 719 75 69


Le Cordon Bleu LibanRectorat B.P. 446

USEK University – Kaslik

Jounieh – Lebanon

Phone +961 9640 664/665

Fax +961 9642 333


Le Cordon Bleu MexicoUniversidad Anahuac

Av. Lomas Anahuac s/n.,

Lomas Anahuac

Mexico C.P. 52786, Mexico

Phone +52 55 5627 0210

ext. 7132 / 7813

Fax +52 55 5627 0210 ext.8724


Le Cordon Bleu Th ailand 946 The Dusit Thani Building

Rama IV Road, Silom

Bangrak, Bangkok

10500 Thailand

Phone +66 2 237 8877

Fax + 66 2 237 8878



8, rue Léon Delhomme 75015 Paris

Tél. : +33 (0)1 53 68 22 50

Fax : +33 (0)1 48 56 03 96

[email protected]

www.lcbparis.com

BEIRUT • HOSPITALITY MANAGEMENT & GASTRONOMY

Le Grand DiplômeDiplôme de Cuisine • Diplôme de Pâtisserie

The Grand Diplôme is composed of the Cuisine and Pâtisserie diplomas.The Cuisine or Pâtisserie diplomas are awarded after successful completion of the three certificate levels

(Basic, Intermediate and Superior). Students can choose to study cuisine or pâtisserie, or both simultaneously.

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Le Grand Diplôme 34 570 €

(Basic, Intermediate and Superior Cuisine and Pâtisserie)

Term I January 4 to August 28, 2008

Term II March 25 to November 13, 2008

Term III June 16, 2008 to March 2009

Term IV September 1st, 2008 to June 2009

Diplôme de Cuisine 21 300 €

(Basic, Intermediate and Superior Cuisine)





Diplôme de Pâtisserie 15 200 €

(Basic, Intermediate and Superior Pâtisserie)





+ Wine & spirits program (3 modules - 36 course hours) 910 €

BREAKS* : March 21 to March 25, 2008

June 7 to June 15, 2008

November 14, 2008 to first week of January 2009

All diplomas include the uniform, the equipment and student activities.Note: the application fee of 1500 € for a Diplôme de Cuisine, Diplôme de Pâtisserie or Grand Diplôme must accompanythe application form and will be deducted from the total tuition.This application fee will be debited once the student hasbeen accepted by the admissions jury.* No diploma or certificate courses are scheduled during this period, but other short programs are available.

The school is closed for national holidays on March 24, May 1st and 8, July 14, August 15, November 1st and 11, 2008.

Certificates in Cuisine and/or PâtisserieLe Cordon Bleu program is divided into three levels, basic intermediate and superior. Students obtain a

certificate after successful completion of a level. Students can choose to study cuisine or pâtisserie, or both.However if studying cuisine and pâtisserie at the same time, then the same levels must be taken simultaneously.

Students can choose to study one, two or three levels. Upon completion of the three certificate levels, aDiplôme de Cuisine and/or Diplôme de Pâtisserie is awarded.

Cuisine CertificatesBasic Cuisine * 7 500 €

Term I January 4 to March 20, 2008

Term II March 25 to June 6, 2008

Term III June 16 to August 28, 2008

Term IV September 1st to November 13, 2008

Intermediate Cuisine 7 450 €





Superior Cuisine 7 490 €





Pâtisserie CertificatesBasic Pâtisserie * 5 350 €





Intermediate Pâtisserie 5 300 €





Superior Pâtisserie 5 325 €





*Uniform, equipment and student activities included.Note: the application fee of 500 € for each certificate must accompany the application form and will be deducted from the total tuition.This application fee will be debited once the student has been accepted by the admissions jury.

Intensive Diplomas and CertificatesIntensive programs have the same curriculum as the diploma and certificate programs.

These are accelerated programs allowing students to obtain one or more certificates or diplomas in a shorter periodof time. Students can choose to do one level only in cuisine or pâtisserie, or take the entire program to obtain a

diploma. Since these programs are intensive, students can only take one at the time : cuisine or pâtisserie.

These programs are perfect for students with limited time giving them the opportunity to take one level one year andcontinue the following year. Upon successful completion of the three certificate levels a Diplôme de Cuisine or Diplômede Pâtisserie will be awarded.

Intensive DiplomasMost of these diplomas combine regular terms with one or two intensive terms.

Diplôme de Cuisine 21 300€Term III June 23 to December 19, 2008Term IV September 1st, 2008 to March 2009Term IV November 17, 2008 to June 2009

Diplôme de Pâtisserie 15 200€Term III June 30 to December 19, 2008Term IV September 1st, 2008 to March 2009Term IV November 17, 2008 to June 2009

BREAKS* : July 26 to August 31, 2008December 20, 2008 to the first week of January 2009

All diplomas include the uniform, equipment and student activities.* No diploma or certificate courses are scheduled during this period, but other short programs are available.

Intensive Cuisine CertificatesBasic Cuisine* 7 500 €Term III June 23 to July 25, 2008Term IV November 17 to December 19, 2008

Intermediate Cuisine 7 450 €Term IV November 17 to December 19, 2008

Superior Cuisine 7 490 €Term IV November 17 to December 19, 2008

Intensive Pâtisserie CertificatesBasic Pâtisserie* 5 350 €Term III June 30 to July 25, 2008Term IV November 17 to December 19, 2008

Intermediate Pâtisserie 5 300 €Term IV November 17 to December 19, 2008

Superior Pâtisserie 5 325 €Term IV November 17 to December 19, 2008

*Uniform, equipment and student activities included.Note: the application fee of 500 € for each certificate or of 1500 € for a Diplôme de Cusine, Diplôme de Pâtisserie or Grand Diplôme mustaccompany the application form and will be deducted from the total tuition. This application fee will be debited once the student has been accepted by the admissions jury.

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Cuisine ProgramThis program includes the following modules :

International Influences April 28 to May 2nd, 2008 1 650 €*September 16 to 19, 2008

Natural and Light Cuisine Techniques May 5 to 9, 2008 1 450 €*September 23 to 26, 2008

Modern Star Cuisine May 12 to 15, 2008 1 750 €*September 30 to October 3rd, 2008

* Complete program tuition : Le Cordon Bleu Students : 4 365 € / Other professionals : 4 610 €

Pâtisserie ProgramThis program includes the following modules :

Entremets April 1st to 4, 2008 1 350 €*October 7 to 10, 2008

Chocolate & Confectionary April 8 to 11, 2008 1 350 €*October 14 to 17, 2008

Plated Desserts & Viennoiserie April 15 to 18, 2008 1 150 €*October 21 to 24, 2008

Mastering Techniques in Sugart Art April 22 to 25, 2008 1 350 €*October 28 to 31, 2008

* Complete program tuition : Le Cordon Bleu Students : 4 680 € / Other professionals : 4 940 €

Wine & Spirits ProgramLe Cordon Bleu offers a Wine and Spirits Program every trimester which is divided into 3 modules : Wine Essentials,French Wines and Vineyards, and Wines of the World. Each module is composed of six tastings in consecutive weeks.This program can be taken in parallel with the diplomas and/or certificates.

Wine Essentials 359 €Term I January 21 to February 25, 2008Term II April 7 to May 12, 2008Term III June 23 to July 28, 2008Term IV September 15 to October 20, 2008

September 18 to October 23, 2008 (in Japanese)

French Wines and Vineyards 359 €Term I January 22 to February 26, 2008

January 24 to March 6, 2008 (in Japanese)

Term II April 8 to May 13, 2008Term III June 24 to July 29, 2008Term IV September 16 to (Wednesday) October 21, 2007

Wines of the World 359 €Term I January 23 to February 27, 2008Term II April 9 to May 14, 2008

April 3rd to May 15, 2008 (in Japanese)

Term III June 25 to July 30, 2008 Term IV September 17 to October 22, 2008

Special price for 3 modules - 36 course hours 910 €

Continuing Education -Perfecting skills in Cuisine and Pâtisserie

The "Continuing Education Programs" in cuisine and pâtisserie are continuing education programs ideal for those lookingto perfect and learn new techniques and to discover new products, textures and technologies.

The school is closed for national holidays on March 24, May 1st and 8, July 14, August 15, November 1st and 11, 2008.

1. PERSONAL INFORMATIONPlease write in upper case

Mr Mrs Ms

Last Name:

First Name:

PERMANENT ADDRESS:

Street:

City:

County/State/Region:

Postcode:

Country:

E-mail:

Telephone:

Fax:

Mobile:

Please include country & area codes

2. INVOICING

INFORMATION

Leave blank if same as above.

Mr Mrs Ms

Last Name:

First Name:

PERMANENT ADDRESS:

Street:

City:


Postcode:

Country:

E-mail:

Telephone:

Fax:

Mobile:


3.EMERGENCY CONTACT

INFORMATION

Last Name:

First name:

E-mail:

Relationship:

Telephone:

Fax:

Mobile:


4. PLEASE GIVE DETAILS OF ANY DISABI-

LITIES OR ILLNESSES:

5. LANGUAGES

Which is your preferred language:

English French

6. CITIZENSHIP INFORMATION

Nationality:

Passport Number:

Place of Birth:

Date of Birth: (dd) (mm) (yy)

For information concerning visas to study in France, please see our

“Course Details” insert.

Attach2 passportphotos

with yourname writtenon the back

Return to:LE CORDON BLEUPARISAdmissions Office8, rue Léon Delhomme75015 Paris, France

Tel.: +33 1 53 68 22 50Fax : +33 1 48 56 03 96E-mail :[email protected]

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PLEASE CAREFULLY TAKE YOUR MEASUREMENTS IN

CENTIMETERS OR INCHES.

1 - HEAD MEASUREMENT

2 - CHEST MEASUREMENT - Measure around your chest at the widest point

3 - WAIST MEASUREMENT - Measure around your natural waistline, without

tucking in your stomach

2.4. An applicant or student enrolled in the Diploma or LeGrand Diplôme options cannot postpone the date ofentrance in the Intermediate and/or Superior levels.

3. CANCELLATION

3.1. An applicant who, having accepted an AdmissionProposal offered by the school, gives notice to cancel morethan six (6) weeks prior to the commencement of theprogram, shall be entitled to a refund of all payments made,less the application fee. No refunds will be made forcancellations received six (6) weeks or less before the start ofthe program.

3.2. If a student fails to complete a program for any reasonwhatsoever, no refund of fees or reduction in fees payableshall be made. Le Cordon Bleu will not refund program feesonce the program has started.

3.3. In the unlikely event of a program being cancelled bythe school, any payments made by the student in advancewill be refunded in full, or transferred to another programthe student selects.

I understand that I am required to notify Le Cordon Bleuof any amendments regarding said information.Misrepresentation of any or all material can result in non-acceptance or termination of enrollment.

I have read and understood the school terms and conditionsof enrollment, the payment of fees and the refund policydescribed in the brochure in its entirety.

Date :

Name:

Signature :

RETURN TO:LE CORDON BLEU PARISADMISSIONS OFFICE8, rue Léon Delhomme75015 Paris, FranceTel : +33 153 68 22 50Fax : +33 1 48 56 03 96e-mail : [email protected]

This form supersedes all previous forms (July 2007)

TERMS AND CONDITIONS OF PAYMENT,DEFERMENT AND CANCELLATION

1. PAYMENT

1.1. The full amount of the fees shall be paid in clearedfunds no less than six (6) weeks before the first day of theprogram.

1.2. If an applicant fails to comply with condition 1.1, theinstitute is entitled to cancel his/her place on the programand the application fee will not be refunded.

1.3. All fees are payable in Euros only. Payment may bemade by credit card (Visa, Mastercard, JCB), check in Euros(excluding Eurocheques) payable to “Le Cordon Bleu” orby bank transfer to :

Beneficiary Name: LE CORDON BLEUBank Name: Banque Nationale de Paris-BNPBranch: Paris V Brancion, 26, rue de Vouillé,

75015 ParisBank Code: 30 004Branch Code: 01402Account number: 00020507765ID Code: 95Swift address: BNPA FR PP PXVIBAN code: FR 76 3000 4014 0200 0205 0776 595

1.4 Applicants are required to pay all bank fees incurredwhen transferring funds. Applicants must ensure that theirbank transfer includes their name.

2. DEFERMENT

2.1. An applicant may defer only once the commencementof his/her program to a later term, by providing writtenjustification six (6) weeks prior to the first day of theprogram. The permitted maximum length of the defermentis six (6) month from the original requested entry date.

2.2. In the hypothesis of the accepted deferment, applicableterms and conditions and tuition fees are the terms and thefees in force at the time of the student’s transfer notice.Should the school be unable to place the student in a laterprogram (based on the Le Cordon Bleu Paris calendar), theschool will refund the fees paid less the non-refundableapplication fee.

2.3 No refund shall be made for cancellation of the deferredprogram.

For Official Use OnlyComplete Application Form APPROVED/NOT APPROVED BY ADMISSIONS JURY

CV (resumé)Letter of motivation2 photosPhotocopies of prior Certificates and Diplomas (including Le Cordon Bleu)Application fee

Comments:

CANDIDATE DOSSIER ANG 2007:CANDIDATE DOSSIER ANG 2007 6/08/07 16:07 Page 1

IMPORTANT NOTE :The sizes on the clothing market are not standardized.Therefore, the correct measurement in centimeters orinches must be given to us. The school shall not be heldresponsible for a wrong measurement, and any claimfollowing wrong measurements for the clothingordered shall not be admissible. Measurements must betaken without clothes, with a measuring tape. We willthen convert your measurements into the right size.

Family Name

First Name

Session applied for

Program

Student N°

(reserved for the administration)

Please tick the box with the unit of measurement chosen : inchescm

ClothingItems

1 - Cook's cap

2 - Jacket

3 - Trousers

Measurement

Please write in upper case

7. PROGRAM SELECTIONAND ENTRY DATE

Please mark the diploma or certificate you are applying for,

and your preferred starting date:

7.1.DIPLOMA OPTIONS

(please refer to the Le Cordon Bleu calendar)

Diploma options must be completed without interruption

Le Grand Diplôme(Cuisine and Pâtisserie Diplomas simultaneously)

Le Diplôme de Cuisine(3 Cuisine Certificates: Basic, Intermediate and Superior)

Le Diplôme de Pâtisserie(3 Pâtisserie Certificates: Basic, Intermediate and Superior)

Term : I III

II IV

Entry Date (day/month/year)

Exit Date (day/month/year)

7.2. CERTIFICATES “A LA CARTE”

(please refer to the Le Cordon Bleu calendar)


Basic Cuisine

Basic Pâtisserie

Intermediate Cuisine

Intermediate Pâtisserie

Superior Cuisine

Superior Pâtisserie

7.3. INTENSIVE CERTIFICATES (Only one certificate canbe chosen per entry date. Please refer to the Le Cordon Bleu calendar)


Basic Cuisine

Basic Pâtisserie

Intermediate Cuisine

Intermediate Pâtisserie

Superior Cuisine

Superior Pâtisserie

7.4. CONTINUING EDUCATION PROGRAMS

(Please refer to the Le Cordon Bleu calendar)

“Perfectionnement Professionnel in Cuisine” Program


Modern Star Cuisine

International Influences

Natural & Light Cuisine Techniques

(prerequisites : Diplôme de Cuisine or significant experience in

French cuisine)

“Perfectionnement Professionnel in Pâtisserie” Program


Entremets

Chocolate & Confectionary

Plated Desserts & Viennoiserie

Mastering Techniques in Sugar Art

(prerequisites : Diplôme de Pâtisserie or significant experience in

French pastry)

8. HOW DID YOU FIND OUT ABOUT LECORDON BLEU?

Le Cordon Bleu school – which school?

Representative/Agent - who? which city?:

Press article, please specify:

Advertising - which magazine?:

Le Cordon Bleu books? – which book?:

Internet – which web site?

Former Student – if yes, who?

Fair/Festival/Trade Show – if yes, which event?

Reputation Professional Association

Other, please specify:

Age Range:

18-23 24-29 30-35

36-39 Over 40

Credit/Debit Card : Visa Mastercard JCBCard No:

Expiration Date:

Security Code:

(last three numbers in the back of the credit card)

Signature: Date:

CheckI enclose a check for the sum of __________ € made payableto Le Cordon Bleu.

Bank Transfer Money Order(Please refer to payment section 1.3 for bank details. Pleaseinclude all proofs for bank transfer)

Stage 2Once the candidate has been accepted by the admissionsjury, Le Cordon Bleu will send a letter of acceptance whichwill include all the necessary information regarding thepayment of tuition fees as well as the interior rules.

Stage 3Le Cordon Bleu encourages the candidate to read the letterof acceptance and the interior rules attentively beforesigning the documents and returning them. Once the signeddocuments and the tuition fees have been received, LeCordon Bleu will send to the future student, a welcomepackage which will include: the official proof of registration(required for a visa application), a receipt of payment,notification to attend the orientation day as well as usefulgeneral information about life in Paris.

industry experience is not mandatory. In the event that we areunable to offer a place at Le Cordon Bleu, an appeal can be lodged,in writing within 14 days, to the Academic Director of Le CordonBleu Paris, whose decision in these matters is final.4. General. No student shall be entitled to use the name and/orlogo “LE CORDON BLEU” and/or similar names or logos underany circumstance or at any time or in any place (including internet),whatsoever whether before, during or after their training andwhether as a trade mark, company or trading name, domain nameor otherwise.All students shall be bound to comply with the rules andregulations issued by the school.

The school reserves the right in its absolute discretion to modifythe enrollment procedure and/or the fees, the organization, thestructure of any or all of its programs.

Le Cordon Bleu declines all liability in case of accident, loss,damage, civil responsibility of the student or other similar cases. LeCordon Bleu strongly suggests that the student takes theappropriate insurance to cover such risks.

9. APPLICATION PROCEDURE

In order to process the application form, it must be com-pleted satisfactorily, i.e. all sections legible and complete. LeCordon Bleu undertakes to ensure that all applications areassessed in an ethical and responsible manner.For all applications sent less than 6 weeks prior to the startof the program please contact the school directly.

Stage 1•Complete and sign application form•Attach CV (resumé including background, education andspecial interests)•Attach letter of motivation detailing your culinary goals,career objectives and reasons for choosing Le Cordon Bleu• Include 2 passport photos with your name written on the back•Enclose a non refundable application fee of 500 € perCertificate, 1 500 € for a Diploma or Le Grand Diplôme(to be deducted from the tuition fees)• If applicable, evidence of attending and attaining priorLe Cordon Bleu Certificates or Diplomas (photocopies only,Le Cordon Bleu will retain these)

FORM OF PAYMENT(please complete in upper case)

I _____________________________ (name) authorizeLe Cordon Bleu to debit my account with _______________e for the Application fee(s) for _____________ (name ofapplicant) as follows:

1. Offers. Offers of course placements will be based on the assess-ment of the admissions jury having considered the extent to whichthe qualifications, proficiencies and aspirations of the applicant arematched by the courses offered by Le Cordon Bleu. Basic andIntermediate level demonstrations are taught in French withsimultaneous English translation. Superior level is taught in Frenchonly.2. Qualifications. Examples of entry requirements for BasicCuisine and /or Pastry:High School Diploma (USA), High School Certificate (Japan),GCSEs (UK), CAP/Baccalaureat (France).Other qualifications will be accepted by the admissions jury asevidence of prior study and learning if the applicant candemonstrate that the qualification is of equivalent academicstandard to the above examples.3. Approval. Approval for admission will be given once the termsand conditions of Le Cordon Bleu have been fully satisfied. Dueconsideration will be placed on the students’ motivation to achievethe qualifications offered by Le Cordon Bleu and their futureaspirations expressed in the “letter of motivation”. Trade or

A D M I S S I O N S P O L I C Y


1. PERSONAL INFORMATIONPlease write in upper case

Mr Mrs Ms

Last Name:

First Name:

PERMANENT ADDRESS:

Street:

City:


Postcode:

Country:

E-mail:

Telephone:

Fax:

Mobile:


2. INVOICING

INFORMATION

Leave blank if same as above.

Mr Mrs Ms

Last Name:

First Name:

PERMANENT ADDRESS:

Street:

City:


Postcode:

Country:

E-mail:

Telephone:

Fax:

Mobile:


3.EMERGENCY CONTACT

INFORMATION

Last Name:

First name:

E-mail:

Relationship:

Telephone:

Fax:

Mobile:


4. PLEASE GIVE DETAILS OF ANY DISABI-

LITIES OR ILLNESSES:

5. LANGUAGES

Which is your preferred language:

English French

6. CITIZENSHIP INFORMATION

Nationality:

Passport Number:

Place of Birth:

Date of Birth: (dd) (mm) (yy)

For information concerning visas to study in France, please see our

“Course Details” insert.

Attach2 passportphotos

with yourname writtenon the back

Return to:LE CORDON BLEUPARISAdmissions Office8, rue Léon Delhomme75015 Paris, France

Tel.: +33 1 53 68 22 50Fax : +33 1 48 56 03 96E-mail :[email protected]

AP

PL

IC

AT

IO

NF

OR

M

S T U D E N T U N I F O R M

PLEASE CAREFULLY TAKE YOUR MEASUREMENTS IN

CENTIMETERS OR INCHES.

1 - HEAD MEASUREMENT

2 - CHEST MEASUREMENT - Measure around your chest at the widest point

3 - WAIST MEASUREMENT - Measure around your natural waistline, without

tucking in your stomach

2.4. An applicant or student enrolled in the Diploma or LeGrand Diplôme options cannot postpone the date ofentrance in the Intermediate and/or Superior levels.

3. CANCELLATION

3.1. An applicant who, having accepted an AdmissionProposal offered by the school, gives notice to cancel morethan six (6) weeks prior to the commencement of theprogram, shall be entitled to a refund of all payments made,less the application fee. No refunds will be made forcancellations received six (6) weeks or less before the start ofthe program.

3.2. If a student fails to complete a program for any reasonwhatsoever, no refund of fees or reduction in fees payableshall be made. Le Cordon Bleu will not refund program feesonce the program has started.

3.3. In the unlikely event of a program being cancelled bythe school, any payments made by the student in advancewill be refunded in full, or transferred to another programthe student selects.

I understand that I am required to notify Le Cordon Bleuof any amendments regarding said information.Misrepresentation of any or all material can result in non-acceptance or termination of enrollment.

I have read and understood the school terms and conditionsof enrollment, the payment of fees and the refund policydescribed in the brochure in its entirety.

Date :

Name:

Signature :

RETURN TO:LE CORDON BLEU PARISADMISSIONS OFFICE8, rue Léon Delhomme75015 Paris, FranceTel : +33 153 68 22 50Fax : +33 1 48 56 03 96e-mail : [email protected]

This form supersedes all previous forms (July 2007)

TERMS AND CONDITIONS OF PAYMENT,DEFERMENT AND CANCELLATION

1. PAYMENT

1.1. The full amount of the fees shall be paid in clearedfunds no less than six (6) weeks before the first day of theprogram.

1.2. If an applicant fails to comply with condition 1.1, theinstitute is entitled to cancel his/her place on the programand the application fee will not be refunded.

1.3. All fees are payable in Euros only. Payment may bemade by credit card (Visa, Mastercard, JCB), check in Euros(excluding Eurocheques) payable to “Le Cordon Bleu” orby bank transfer to :

Beneficiary Name: LE CORDON BLEUBank Name: Banque Nationale de Paris-BNPBranch: Paris V Brancion, 26, rue de Vouillé,

75015 ParisBank Code: 30 004Branch Code: 01402Account number: 00020507765ID Code: 95Swift address: BNPA FR PP PXVIBAN code: FR 76 3000 4014 0200 0205 0776 595

1.4 Applicants are required to pay all bank fees incurredwhen transferring funds. Applicants must ensure that theirbank transfer includes their name.

2. DEFERMENT

2.1. An applicant may defer only once the commencementof his/her program to a later term, by providing writtenjustification six (6) weeks prior to the first day of theprogram. The permitted maximum length of the defermentis six (6) month from the original requested entry date.

2.2. In the hypothesis of the accepted deferment, applicableterms and conditions and tuition fees are the terms and thefees in force at the time of the student’s transfer notice.Should the school be unable to place the student in a laterprogram (based on the Le Cordon Bleu Paris calendar), theschool will refund the fees paid less the non-refundableapplication fee.

2.3 No refund shall be made for cancellation of the deferredprogram.

For Official Use OnlyComplete Application Form APPROVED/NOT APPROVED BY ADMISSIONS JURY

CV (resumé)Letter of motivation2 photosPhotocopies of prior Certificates and Diplomas (including Le Cordon Bleu)Application fee

Comments:


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