Le Cordon Bleu Paris Cuisine Skills Pâtisserie Gastronomy Passion Innovation lcbparis.com
The expression “Cordon Bleu” evokes a Chef with an outstanding repertoire of skills. The term was introduced in 1578 when Henri III of France presented the knights of the Order of the Holy Spirit with a cross hanging from a blue ribbon. Le Cordon Bleu Paris programs: • Cuisine and Pâtisserie Certificates and • Hautes Études du Goût – (in collaboration Diplomas, including the Grand Diplôme® with the University of Reims) • Sommelier Diploma • French Language for Gastronomy • Wine & Spirits Initiation • Short-term courses for food enthusiasts • Continuing Education for professionals Reasons to choose Le Cordon Bleu Paris • The city of Paris, birthplace of Le Cordon Bleu, is one of the gastronomic capitals of the world. Its open-air markets, bistros and boulangeries make it the perfect location to learn about culinary arts and to absorb Frances culture. • Founded in 1895, Le Cordon Bleu Paris has over 100 years of experience in culinary arts training. • Chef instructors come from a variety of backgrounds: some have been awarded Michelin stars, others hold the prestigious “Meilleur Ouvrier de France” title. All are dedicated to teaching their craft. • Our teaching methodology “watch, do, learn” is conveyed in demonstrations followed by practical sessions overseen by our Chefs. • All our courses are taught in French and translated into English. • The best students can obtain internships in Parisian establishments, an invaluable work experience which will facilitate future professional pursuits. • Studying at Le Cordon Bleu Paris will enable you to meet people from all over the world; where more than 40 nationalities are represented every year. • Since its launch, our group has grown into a worldwide organization with over 35 schools in 15 countries, teaching more than 23 000 students annually. Le Cordon Bleu International offers courses in gastronomy, hospitality, and tourism from initiation to MBA level.
Le Cordon Bleu Culinary Certificates & Diplomas Our culinary program is the most rigorous and complete training in traditional French culinary techniques available today. The core of our curriculum is our classic cycle in both cuisine and pâtisserie disciplines. In less than a year students can obtain the renowned Grand Diplôme®. Students, despite past experience, must start at basic level in order to advance to the next level. Students must pass written and practical exams in order to receive the respective level certificate. All three levels in each discipline must be successfully completed before the Diploma is attained. Both disciplines must be taken before receiving the coveted Grand Diplôme®. Cuisine and pâtisserie levels can be taken simultaneously, or one after another in 18 months, depending on the student’s timeframe. Intensive sessions in each discipline are available throughout the year. Intensive programs have the same curriculum as the full length programs. Since these programs are accelerated, students can only take one discipline at a time: cuisine or pâtisserie. Intensive courses are scheduled six to nine hours a day, six days a week.
Intermediate BASIC CUISINE CERTIFICATE BASIC PÂTISSERIE CERTIFICATE This course is an introduction to classic French culinary techniques. This course presents the fundamental techniques of pastry doughs, Students begin to build or refine their repertoire of culinary skills with creams, and fillings needed to compose successful creations. the essential techniques of cooking: professional knife handling, Progressively, students practice accuracy in formulas and in the preparing stocks, sauces, forcemeats and doughs, instruction on various uses of these techniques. Introduction to decoration, yeast safety, hygiene, organization, and French culinary terms and doughs, masking and glazing cakes, creating traditional desserts, and definitions. French pastry terminology are covered. INTERMEDIATE CUISINE CERTIFICATE INTERMEDIATE PÂTISSERIE CERTIFICATE This level applies the techniques acquired in basic level and introduces Basic skills are further developed and decoration and presentation the flavors and influences of French regional cuisine. The lessons skills are refined. Students are guided by the chefs to produce will cover training in food presentation, product origins, advanced artistic, high-quality pastries. Petits fours, caramel, nougatine, and technical cuts, seasonings, flavor appreciation and the importance restaurant desserts are some of the lessons studied. Students are of color, taste, and texture combinations. Through practice and introduced to bread-baking and to chocolate work including hand repetition, students aim to perform tasks more easily and tempering and dipping techniques. instinctively. SUPERIOR CUISINE CERTIFICATE SUPERIOR PÂTISSERIE CERTIFICATE Successful completion of this level culminates in the Cuisine Diploma. Successful completion of this level culminates in the Pâtisserie Diploma. Original and contemporary interpretations of classic dishes are The course aims to enhance individual creativity and artistic perfection, studied and students are encouraged to present their dishes preparing students for the workforce. Students are taught to master innovatively and creatively. Intricate techniques, kitchen efficiency, three complementary elements of the craft: contemporary restaurant and use of deluxe ingredients are all mastered during this level. desserts, the art of chocolate, and artistic sugar creations. Successful At the end of this course the best students will be encouraged participants will be able to hone their skills through an internship in one to join our internship program. of Paris’ top establishments. Le Cordon Bleu Le Cordon Bleu Diplôme de Cuisine Diplôme de Pâtisserie Grand Diplôme® (On successful completion of both cuisine and pâtisserie diplomas)
A typical day at Le Cordon Bleu Paris – April 7by Harry Covert - Intermediate Cuisine and Pâtisserie Student april time April 7 rm, go to demo with hange into clean unifo Cordon Bleu Paris (c 8:00 am Arrive at Le nce is called) take notes on to spare before attenda e given, but I need to monstration (ingredients lists ar tions to the Chef 8:30 am Cuisine De will clarify my ques Chef demon strates. A translator of the dish the methods that the g, or palate analysis n to detail is imperative!) A tastin if necessary. Attentio ration. follows the demonst u Today’s Cuisine men o Bream and fennel du vegetable tian wrapped lamb fillet, Provençal-style crisp emary with lavender and ros Blancmange scented wash attire, tie back hair, tim e to redress in chef’s k for lunch, back in 12:00 pm Quick brea box) my knives and tool at I observed in hands, and pick up vegetable tian dish th - I need to rep licate the lamb and nal kitchen 12:30 pm Practical at imitates a professio have an indivi dual workstation th and clean. T he the demonstration. I me to keep it in order e necessary eq uipment. It is up to n of the furnished with all th taste and presentatio ogress and work style, as well as the up to enjoy Chef evaluates my pr sessed, I can pack it attentive. When my dish has been as their dishes dish – so I need to be for students to keep and neighbours. T here is a refrigerator it later with friends ation fresh. rden (student’s relax ur break – usually I sit in the Winter ga 15:00 pm Half an ho stributor. p of coffee from the di area) with fr iends and have a cu demo – precision is m ore no tes during the pastry monstration – take photos of the 15:30 pm Pastry De rk. Usually – I take , otherwise formulas will not wo necessary in pastry ns is my favourite pastry demonstratio y records; the tasting of the finished dishes for m part of the day. estaurant desserts Today’s Pâtisserie menu – R eam ise flavored pastry cr aroons with an Raspberry filled mac ant in a bee’s nest Dark chocolate fond Caramel crème brûlée e photos. and file alongside th and type up my notes on my laptop, 18:00 pm I go home complishment in b and analyze my ac ‘Provencal-style’ lam e was 19:30 pm I reheat m y student Jane, but sh the Chef. Wanted to meet up with fellow rdon Bleu comparison to that of urse offered at Le Co ss for gastronom es”, a tailor-made co d to my taking her “French cla I am looking forwar ise. Tomorrow night the Alliance França by their partners at week! the highlights of the Wine initiation module – one of
Le Cordon Bleu Graduates –Leaders in the fieldJulia Child Herman den Bleijker Gastón Acurio Jaramillo “If you are lucky enough to have lived in Paris as a young man, Celia Miranda & Gustavo Mata Wilson Kwok then wherever you go for the rest of your life, it stays with you, for Paris is a moveable feast.” ERNEST HEMINGWAYJulia Child the grand dame of American cuisine, was responsible forglamorizing French culinary arts on US television, and in numerouspublications – conveying her skills with humor. This American culinaryicon is currently a la mode due to the blockbuster movie “Julie andJulia” which was released on the silver screen with Meryl Streep starringas Julia Child. Herman den Bleijker an alumni from the Netherlandsowns nine high-end restaurants and hosts a myriad of successful TVshows such as “Kitchen Nightmares”, “Herman’s Search for a Chef”,“Herman’s Heroes”, and “Herman Helps”. All of these shows have ratingswith over one million viewers per episode. Herman visited Le CordonBleu Paris with six candidates for one of his TV series to show where hewas trained and what Le Cordon Bleu stands for. Gastón AcurioJaramillo is from Peru. After graduating from Le Cordon Bleu Paris(incidentally where he met his wife, Astrid), Gastón set up differenttypes of restaurants in several cities worldwide and he is the author ofvarious books. In Peru he hosts his own television program andcontributes to several magazines. Celia Miranda & Gustavo Mata, aBrazilian couple who both studied at Le Cordon Bleu, have set up aunique super-club concept in Paris “Chez nous ... Chez vous” wherethey serve dinners to a select clientele in their home.“It has to be Julia Child who inspired me - I used to watch her cookingshow while going to university in the U.S. And as the first male Chineseto get admitted to the Cordon Bleu, it was a dream, a struggle, amovement, a bridge, and a fore-play for my destination as arestaurateur, gourmet, wine specialist, and journalist. But afterall, it was For more information or courseall worth it. I couldnt have done it without Le Cordon Bleu training!” registration please contact us at: WILSON KWOK, Le Cordon Bleu Paris graduate - 1985 8, rue Léon Delhomme 75015 Paris Could you be the next star on this list? Telephone : +33 (0)1 53 68 22 50 firstname.lastname@example.org
2011-2012 lcbparis.com 8, rue Léon Delhomme 75015 Paris Tel: +33 (0) 1 53 68 22 50The Diplomas email@example.com The Grand Diplôme® is composed of the Cuisine Diploma and the Pâtisserie Diploma. Each diploma is composed of three levels: Basic, Intermediate, and Superior. Students can take cuisine and pâtisserie Diplomas simultaneously, except during intensive sessions. Some diploma options include breaks between levels. GRAND DIPLÔME®, CUISINE DIPLOMAS, AND PÂTISSERIE DIPLOMAS • June 14, 2011 to March 21, 2012 • September 1, 2011 to June 8, 2012 • January 4, 2012 to August 31, 2012 • March 26, 2012 to November 16, 2012 Intensive Diplomas The following diplomas include one or two intensive levels. Intensive levels follow the same curriculum as the full-length or regular sessions and at the same tuition fees. Since they are accelerated, students can only take one discipline at a time: cuisine or pâtisserie. Intensive levels are scheduled in 4 to 5 weeks, 6 to 9 hours daily, 6 days a week. CUISINE DIPLOMAS INTENSIVE LEVELS PÂTISSERIE DIPLOMAS • June 14, 2011 to December 16, 2011 Superior • June 14, 2011 to December 16, 2011 • June 20, 2011 to December 16, 2011 Basic & Superior • June 27, 2011 to December 16, 2011 • June 20, 2011 to Mars 21, 2012 Basic • June 27, 2011 to Mars 21, 2012 • September 1, 2011 to March 21, 2012 Intermediate • September 1, 2011 to March 21, 2012 • November 14, 2011 to June 8, 2012 Basic • November 14, 2011 to June 8, 2012 • June 18, 2012 to December 21, 2012 Superior • June 18, 2012 to December 21, 2012 • June 25, 2012 to December 21, 2012 Basic & Superior • June 2, 2012 to December 21, 2012 Grand Diplôme® 39 100 € Cuisine Diploma 23 650 € Pâtisserie Diploma 17 900 € WINE AND MANAGEMENT DIPLOMA - NEW ! A nine-month innovative program composed of theoretical and practical classes. This diploma includes internships, visits to vineyards, and Food & Wine pairing courses. • September 5, 2011 to June 1, 2012 15 200 € Le Cordon Bleu Graduates 14 440 € Special Packages Grand Diplôme® and Wine and Management Diploma 5 1 700 € Cuisine Diploma and Wine and Management Diploma 36 500 € Pâtisserie Diploma and Wine and Management Diploma 31 100 €
2011-2012 lcbparis.com 8, rue Léon Delhomme 75015 Paris Tel: +33 (0) 1 53 68 22 50 firstname.lastname@example.orgThe Certificates Le Cordon Bleu programs in cuisine and pâtisserie are divided into three levels: Basic, Intermediate, and Superior. Students must start at the basic level. Upon completion of the three certificate levels, Le Cordon Bleu Cuisine Diploma or Pâtisserie Diploma is awarded, or the Grand Diplôme® for those whom complete both disciplines. Students can simultaneously take the cuisine and pâtisserie certificates of the same level, except during intensive sessions. CUISINE AND PÂTISSERIE CERTIFICATES • June 14, 2011 to August 26, 2011 • September 1, 2011 to November 10, 2011 • January 4, 2012 to March 21, 2012 • March 26, 2012 to June 8, 2012 • June 18, 2012 to August 31, 2012 • September 3, 2012 to November 16, 2012 Intensive Certificates Intensive certificates in each discipline are available throughout the year. Intensive programs follow the same curriculum as the regular programs and at the same tuition fees. Since these programs are accelerated, students can only take one discipline at a time: cuisine or pâtisserie. Intensive courses are scheduled 6 to 9 hours daily, 6 days a week. CUISINE AND PÂTISSERIE CERTIFICATES INTENSIVE LEVELS • June 20, 2011 to July 22, 2011 Basic Cuisine • June 27, 2011 to July 22, 2011 Basic Pâtisserie • November 14, 2011 to December 16, 2011 All levels available in Cuisine and Pâtisserie • June 25, 2012 to July 27, 2012 Basic Cuisine • July 2, 2012 to July 27, 2012 Basic Pâtisserie • November 19, 2012 to December 21, 2012 All levels available in Cuisine and Pâtisserie Basic Cuisine 8 500 € Intermediate Cuisine 8 100 € Superior Cuisine 8 300 € Basic Pâtisserie 6 600 € Intermediate Pâtisserie 6 100 € Superior Pâtisserie 6 300 € NB. Tuition fees include the students uniform and equipment for Basic level certificates and diplomas. (Updated March 2011)
Le Cordon Bleu Paris application form Attach two (2) passport photos with your name written on the back 1. PERSONAL INFORMATION 3. EMERGENCY CONTACT INFORMATION Please write in upper case. Last Name: First Name: Mr Mrs Ms Relationship: Last Name: E-mail: • First Name: Telephone: Fax: PERMANENT ADDRESS: Mobile: Street: Please include country & area codes. City: Province/State/Region: 4. DO YOU HAVE ANY HANDICAP, ILLNESS, OR ALLERGY? Postal/Zip Code: No Yes - If so, please give details: Country: E-mail: Telephone: Fax: 5. CITIZENSHIP INFORMATION Mobile: Nationality: Please include country & area codes. Date of Birth (day/month/year): Place of Birth: 2. INVOICING INFORMATION Passport Information Leave blank if same as above. Country: Mr Mrs Ms Passport Number: Expiration Date: Last Name: Please note that it is the candidate’s responsibility for the obtention of his/her visa. For information concerning visas First Name: to study in France, please refer the website, www.lcbparis.com PERMANENT ADDRESS: Street: City: Do you wish to receive the newsletters and information on the programs and activities of Le Cordon Bleu? Province/State/Region: Postal/Zip Code: Yes No Country: E-mail: Telephone: Return to: Fax: LE CORDON BLEU PARIS Mobile: Admissions Office - 8, rue Léon Delhomme 75015 Paris, France Tel: +33 (0)1 53 68 22 50 - Fax: +33 (0)1 48 56 03 96 Please include country & area codes. E-mail: email@example.com 1
6. LANGUAGES 7.3. CONTINUING EDUCATION PROGRAMSWhat is your native language? Modules for professionals and Le Cordon Bleu graduates. Please include proof of experience and/or education inEnglish language competency level French cuisine and/or pastry. None Little Fair Good Excellent French language competency level Perfecting Skills in Cuisine None Little Fair Good Excellent (prerequisites: Diplôme de Cuisine or significant experience in French Cuisine)7. PROGRAM SELECTION AND ENTRY DATEPlease mark the diploma or certificate you are applying for, and your preferred Entry Date (day/month/year)starting date. International InfluencesPlease refer to the Le Cordon Bleu calendar. Natural & Light Cuisine Modern Star Cuisine7.1.DIPLOMASAll levels included in the diploma chosen, must be followed without interruption. Grand Diplôme® Perfecting Skills in Pastry (Cuisine and Pâtisserie Diplomas simultaneously) (prerequisites: Diplôme de Pâtisserie or significant experience in Diplôme de Cuisine French Pastry) (3 Cuisine Certificates: Basic, Intermediate, and Superior) Entry Date (day/month/year) Diplôme de Pâtisserie (3 Pâtisserie Certificates: Basic, Intermediate, and Superior) EntremetsEntry Date (day/month/year): Restaurant DessertsExit Date (day/month/year): Macaroons7.2. CERTIFICATES Viennoiserie Entry Date (day/month/year) Cakes & Variations Basic Cuisine Chocolate Sculpting Regular Intensive The Art of Sugar Basic Pâtisserie Regular Intensive 7.4. WINE PROGRAMS Intermediate Cuisine Entry Date (day/month/year) Regular Diplôme de Sommellerie Intensive Intermediate Pâtisserie Initiation to Wine & Spirits Regular Wine Essentials Intensive French Wines and Vineyards Superior Cuisine Regular Wines of the World Intensive Superior Pâtisserie 7.5. FRENCH LANGUAGE FOR GASTRONOMY Regular Intensive Please mark if you are interested. 2
8. APPLICATION PROCEDURE Stage 3Only completed and legible applications will be presented to the admissions Le Cordon Bleu encourages the candidate to read the letter of acceptancejury. Le Cordon Bleu undertakes to ensure that all applications are assessed in an and the internal rules attentively before signing the documents and returningethical and responsible manner. them. Once the signed documents and the tuition fees have been received,For all applications sent less than 6 weeks prior to the start of the program Le Cordon Bleu will send to the future student, a welcome package whichchosen, please contact the school directly at +33 (0)1 53 68 22 50. will include: the official proof of registration (required for a visa application), a receipt of payment as well as useful general information.Stage 1 FORM OF PAYMENT• Complete and sign application form. Check• Attach CV (resumé including background, education, and special interests).• Attach letter of motivation (300•500 words) detailing your short and long I enclose a check for the sum of _________ ¤ made payable to Le Cordon Bleu.term culinary goals, career objectives, and reasons for choosing Le Cordon Bleu.• Passport photocopy (page related to the civil status, passport number, and signature). Bank transfer• Include two (2) passport photos with your name written on the back. (Please refer to payment section 1.3 of the terms and conditions (page 4) for• Enclose a non-refundable application fee bank details. Please include proof of bank transfer.) - of 1 500 ¤ for a Diploma - of 500 ¤ per Certificate or continuing education program(s). Credit/Debit CardThese non remboursable fees are deducted from the tuition fees. Please note (please complete in upper case)that the full amount of fees of the program chosen must be paid no less than I _____________________________ (name on card) authorizesix (6) weeks prior to the first day of class. Le Cordon Bleu to debit my account with_______________¤• If applicable, evidence of attending and attaining prior Le Cordon Bleu (a 1% credit card transaction fee will be added to this amount)Certificates or Diplomas or other related diplomas (photocopies only, for the Application fee(s) of ____________________ (name of applicant)Le Cordon Bleu will retain these). Credit/Debit Card: Visa Mastercard JCB Card Number:Stage 2 Expiration Date:Once the candidate has been accepted by the admissions jury, Le Cordon Bleu will Security Code:send an admission proposal which will include practical information regarding, (last three numbers on the back of the card)life in school, accommodation as well as the conditions of payment. Date: Signature:how did you find out about Le Cordon Bleu? Please specify details so we can collate information for records. ☐ Another Le Cordon Bleu school ☐ Former student ☐ Fair/exhibition/trade show/festival ☐ Professional association ☐ Advertising ☐ Agent ☐ Press article ☐ Reputation ☐ Internet ☐ Other: ☐ Le Cordon Bleu publications 3
terms and conditions of payment, deferment, and cancellation1. PAYMENT 3. CANCELLATION1.1. The full amount of the fees shall be paid in cleared funds no less than six (6) weeks 3.1. An applicant who, having accepted an Admission Proposal offered by the school, givesbefore the first day of the program. notice to cancel more than six (6) weeks prior to the commencement of the program, shall be entitled to a refund of all payments made, less the application fee. No refunds will be1.2. If an applicant fails to comply with condition 1.1, Le Cordon Bleu is entitled to cancel made for cancellations received six (6) weeks or less before the start of the program.his/her place on the program and the application fee will not be refunded. 3.2. If a student fails to complete a program for any reason whatsoever, no refund1.3. All fees are payable in Euros only. Payment may be made by: of fees or reduction in fees payable shall be made. Le Cordon Bleu will not refund program- credit/debit card (Visa, Mastercard, and JCB). In which case, a 1% credit card transaction fees once the program has started.fee will be added.- check (excluding Eurocheques) payable to “Le Cordon Bleu” 3.3. In the unlikely event of a program being cancelled by the school, any payments- bank transfer to: made by the student in advance will be refunded in full, or transferred to another program the student selects.Beneficiary Name: LE CORDON BLEUBank Name: BNP Paribas Maine Montparnasse Branch: 66 avenue du Maine 75014 Paris, FranceBank Code: 30 004 I understand that I am required to notify Le Cordon Bleu of any amendments regarding theBranch Code: 01402 stated information. Misrepresentation of any or all material can result in non acceptanceAccount Number: 00020507765 or termination of enrollment without any reimbursement of fees paid.ID Code: 95Swift Address: BNPA FR PP PXV I have read and understood the school terms and conditions of enrollment, the paymentIBAN Code: FR 76 3000 4014 0200 0205 0776 595 of fees, and the refund policy described in its entirety.1.4. The student is required to send a copy of the transfer form to the Admissions officeimmediately so that they can match the payment received. Date:1.5. It is the student’s responsibility to ensure that his/her bank clearly indicates the Name:student’s name, program requested, and date of entry on the transfer form.Failure to clearly identify funds may lead to delayed enrollment and to cancel the Signature:application.1.6. Students are required to pay all bank fees incurred when transferring funds.Any bank fee deduction on the global expected amount will be charged to the student.2. DEFERMENT2.1. An applicant may defer only once the commencement of his/her programto a later term, by providing written justification six (6) weeks prior to the first dayof the program. The permitted maximum length of the deferment is three (3) monthsfrom the original requested entry date.2.2. In the hypothesis of the accepted deferment, applicable terms, conditions, and tuition RETURN TO:fees are those in force at the time of the student’s transfer notice. Should the school LE CORDON BLEU PARISbe unable to place the student in a later program (based on the Le Cordon Bleu Paris ADMISSIONS OFFICEcalendar), the school will refund the fees paid less the non-refundable application fee. 8, rue Léon Delhomme 75015 Paris, France2.3. No refund shall be made for cancellation of the deferred program. Tel: +33 (0)1 53 68 22 50 - Fax: +33 (0)1 48 56 03 96 E-mail: firstname.lastname@example.org. An applicant or student enrolled in a Diploma or the Grand Diplôme options cannotpostpone the date of entrance in the Intermediate and/or Superior levels. This form supersedes all previous forms (September 2010) check this list before you send your application back to Le Cordon Bleu Complete Application Form 2 photos CV (resumé) Photocopies of prior related certificates and diplomas Letter of motivation Application fee Passport photocopy 4
admissions policy1. OFFERSOffers of course placements will be based on the assessment of the admissions jury havingconsidered the extent to which the qualifications, proficiencies, and aspirations of theapplicant are matched by the courses offered by Le Cordon Bleu.2. QUALIFICATIONSExamples of entry requirements for Basic Cuisine and/or Pâtisserie: High School Diploma(USA), High School Certificate (Japan), GCSEs (UK), Baccalaureat (France).Other qualifications will be accepted by the admissions jury as evidence of prior study andlearning if the applicant can demonstrate that the qualification is of equivalent academicstandard to the above examples.3. APPROVALApproval for admission will be given once the terms and conditions of Le Cordon Bleu havebeen fully satisfied. Due consideration will be placed on the students’ motivation toachieve the qualifications offered by Le Cordon Bleu and their future aspirations expressedin the “letter of motivation”. In the event that we are unable to offer a place at Le CordonBleu, an appeal can be lodged, in writing within 14 days, to the Academic Director of LeCordon Bleu Paris, whose decision in these matters is final.4. GENERALNo student shall be entitled to use the name and/or logo “LE CORDON BLEU” and/orsimilar names or logos under any circumstance or at any time or in any place (includinginternet), whatsoever whether before, during, or after their training and whether as atrade mark, company, or trading name, domain name, or otherwise.All students should respect the internal rules of the school.The school reserves the right in its absolute discretion to modify the enrollment procedureand/or the fees, the organization, the structure of any or all of its programs.Le Cordon Bleu declines all liability in case of accident, loss, damage, civil responsibility ofthe student or other similar cases. Le Cordon Bleu strongly suggests that the student takesthe appropriate insurance to cover such risks.
STUDENT UNIFORM - REQUEST FORMOnly students registering in a diploma and certificate programs need to fill in this form.Please write in upper case Full Name Gender Female Male Program Entry Date E-mail (reserved for the administration) Student n°JACKETCorresponding sizes FR US UK Please cross Le Cordon Bleu your size Size 34/36 XS 6•8 M 01 38/40 S 10•12 0 42/44 M 14•16 1 46/48 L 18•20 2 50/52 XL 22•24 3 54/56 XXL 26•28 4 58/60 XXXL 30•32 5 62/64 XXXXL 34•36 6 66/68 XXXXXL 38•40 7 70/72 XXXXXXL 42•44 8TROUSERSCorresponding sizes FR US UK Please cross Le Cordon Bleu your size Size 34/36 XS 6•8 M 01 38/40 S 10•12 0 42/44 M 14•16 1 46/48 L 18•20 2 50/52 XL 22•24 3 54/56 XXL 26•28 4 58/60 XXXL 30•32 5 62/64 XXXXL 34•36 6 66/68 XXXXXL 38•40 7 70/72 XXXXXXL 42•44 8COOK’S HATHead size around your forehead Inches In cm Please cross Le Cordon Bleu your size Size 19.7 to 20.7 50•52 1 20.8 to 21.5 53•54 2 21.6 to 22.3 55•56 3 22.4 to 23.1 57•58 4 23.2 to 23.7 59•60 5 23.8 to 24.4 61•62 6 24.5 to 25.4 63•64 7