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  • 1. www.lcbparis.comPARIS LONDON MADRID OTTAWA JAPAN USA AUSTRALIA PERU KOREA LIBAN MEXICO THAILAND
  • 2. 1 The Origins of Le Cordon Bleu 14 Continuing Education2 Welcome to Le Cordon Bleu 15 Admissions Information4 Le Cordon Bleu Chefs 19 Frequently Asked Questions5 Teaching Methodology 24 Other Programs in Paris6 Your Culinary Training 27 La Boutique Diplomas and Certificates 28 Advanced Programs around the World8 Cuisine Program11 Pâtisserie Program
  • 3. 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. LE CORDON BLEU PARIS
  • 4. MORE THAN...MORE THAN...100 YEARS OF CULINARY TEACHING EXPERIENCEToday Le Cordon Bleu is present in 15 countries with 30 schoolsspanning all the continents, attended by more than 23,000 studentsof 70 nationalities.Through its international faculty of master Chefs, Le Cordon Bleu isdedicated to preserving and passing on the mastery and appreciationof French culinary art. Le Cordon Bleu Chefs have all trained in theworld’s finest restaurants, hotels and catering establishments, and enrichLe Cordon Bleu curriculum with their own regional and professionalculinary traditions and experiences.Le Cordon Bleu has evolved from a Parisian culinary school to aninternational hospitality and gastronomy network. Through establishedrelationships with prestigious universities, Le Cordon Bleu has positionedits undergraduate and postgraduate programs to cater for a growinghospitality market sector – hotel management, restaurant business andgastronomy.We invite you to share our knowledge and passion for the culinary arts andthe hospitality industry and look forward to welcoming you on a journey ofdiscovery that will last a lifetime. Amitiés Gourmandes, André J. Cointreau President & CEOLE CORDON BLEU PARIS
  • 5. 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 finds 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. LE CORDON BLEU PARIS
  • 6. CHEFS...LE CORDON BLEU CHEFSLe Cordon Bleu’s faculty includes more than 80 professional Chefs froma variety of backgrounds, all dedicated to transmitting their knowledgeand incorporating it into Le Cordon Bleu program. Some come fromMichelin-starred restaurants and hotels, others have earned numerousawards 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 asthey share culinary knowledge with people from different countries andbackgrounds. In addition, they are also jury members in internationalcompetitions, where they increase their knowledge of teachingculinary trends.LE CORDON BLEU PARIS
  • 7. TEACHING... TEACHING METHODOLOGY French cooking techniques, were originally codified 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. LE CORDON BLEU PARIS
  • 8. YOUR CULINARY...YOUR CULINARY TRAININGDIPLOMAS AND CERTIFICATESLe Grand Diplôme® Le Cordon Bleu combines the Diplôme de Cuisineand the Diplôme de Pâtisserie. This program is the most rigorous andcomprehensive program in classic French cuisine and pastry techniquesavailable today.The Grand Diplôme curriculum is divided into three levels in cuisineand three levels in pâtisserie: Basic, Intermediate and Superior. Studentscan take the two disciplines at the same time or one after the other.Students receive a certificate for each completed level, but mustsuccessfully complete the three levels of each discipline in order toreceive the Grand Diplôme.Students can also choose one discipline, the Diplôme de Cuisine or theDiplôme de Pâtisserie. The three levels must be validated in order to receivethe diploma.It is possible to choose one level only but the students must always start bythe basic level and can continue the following levels later.LE CORDON BLEU PARIS
  • 9. INTENSIVE PROGRAMS... INTENSIVE PROGRAMS IN CUISINE OR PÂTISSERIE Intensive 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 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 certificate levels a Diplôme de Cuisine or Diplôme de Pâtisserie will be awarded. CUISINE PÂTISSERIE Basic Cuisine Certificate Basic Pâtisserie Certificate Intermediate Cuisine Certificate Intermediate Pâtisserie Certificate Superior Cuisine Certificate Superior Pâtisserie Certificate Diplôme de Cuisine Diplôme de Pâtisserie LE GRAND DIPLÔME® LE CORDON BLEU PARIS
  • 10. BASIC CUISINE...BASIC CUISINE CERTIFICATEThe Basic Cuisine program is your preparatory course into the adventuresof French cuisine. From the first day, you will be taught the basic skills fromhow to hold a knife properly, to trussing a chicken.As the term progresses, techniques develop and interact becoming morecomplicated. The demonstrations become menu oriented, incorporatingaspects of organization, preparation, balance and timing.If you are a more experienced student, this allows you the opportunity torelearn as well as strengthen existing skills, and for the beginner, this laysthe groundwork on which to build in the following terms. Introduction to French Cuisine : French culinary terms & definitions Organization, safety and hygiene in the kitchen Professional knife handling and introduction to diverse cuts Classic French techniques Learning foundations: stocks, sauces, forcemeats & doughsLE CORDON BLEU PARIS
  • 11. INTERMEDIATE CUISINE... INTERMEDIATE CUISINE CERTIFICATE Prerequisite : Basic Cuisine Certificate The Intermediate Cuisine program introduces you to the heart of French cuisine - classic French regional dishes reflect 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 influences on regional cuisine Perfecting professional kitchen skills Advanced technical cuts and presentation Seasonings & flavor appreciation in classic French regional cuisine Introduction to color, taste and texture combinations LE CORDON BLEU PARIS
  • 12. SUPERIOR CUISINE...SUPERIOR CUISINE CERTIFICATEPrerequisite : Intermediate Cuisine CertificateThe Superior Cuisine program exposes you to the modern-day evolutionof French cuisine. Full menus are inspired by today’s top restaurants. Somerecipes are original and some are contemporary interpretations of classicswith which you are already familiar. The ingredients are refined, such as foiegras, and truffles.After spending the previous terms practicing French culinary skills, you arenow encouraged to be more creative both in taste and presentation. Thecourse culminates with an exam where the students must create a recipebased on a list of ingredients distributed before the exam. Classical and Contemporary “Haute Cuisine” : Precision and efficiency 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 creativityOnce you have obtainedthe Superior Cuisine Certificate,you will receive the Diplôme de Cuisine.LE CORDON BLEU PARIS
  • 13. BASIC PÂTISSERIE... BASIC PÂTISSERIE CERTIFICATE The main ingredients of French patisserie are flour, 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 & fillings Traditional desserts & cakes Classic techniques, basic decoration Masking & glazing Introduction to yeast doughs (croissants & brioches) Basic French Pâtisserie terminology 9 - LE CORDON BLEU PARIS LE CORDON BLEU PARIS
  • 14. INTERMEDIATE PÂTISSERIE...INTERMEDIATE PÂTISSERIE CERTIFICATEPrerequisite : Basic Pâtisserie CertificateIntermediate Pâtisserie is based on practice and repetition. As you begin tomaster important techniques, you also become more efficient allowing moretime to devote to the decoration and presentation of your cakes. You are alsointroduced to the basics of chocolate making and cooked sugar. 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 & dippingLE CORDON BLEU PARIS LE CORDON BLEU PARIS - 10
  • 15. SUPERIOR PÂTISSERIE... SUPERIOR PÂTISSERIE CERTIFICATE Prerequisite : Intermediate Pâtisserie Certificate 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. Contemporary Restaurant Desserts : Hot & cold restaurant desserts, including contemporary cakes, tartes, bûches Emphasis on decoration & presentation In-depth study of flavors and aromas Chocolate Art : Tempering chocolate, hand-dipped & molded chocolates, mixing different chocolates and textures, chocolate boxes and flowers, molding chocolate shapes and sculpture for a center piece Artistic Sugar Creations : Techniques of cooking, coloring & pulling sugar Pulled sugar flowers & ribbons Blown sugar spheres Once you have obtained the Superior Pâtisserie Certificate, you will receive the Diplôme de Pâtisserie. LE CORDON BLEU PARIS
  • 16. CONTINUING EDUCATION...PERFECTIONNEMENT PROFESSIONNELPerfecting your skills in Cuisine and PâtisserieLe Cordon Bleu continues to provide its renowned and unique level ofexcellence in culinary programs and has developed advanced cuisine andpâtisserie programs specially designed to complement the passion andambitions of Le Cordon Bleu graduates.These programs are ideal for those looking to perfect and learn new techniquesand to discover new products, textures and technologies. Le Cordon Bleu Chefshave researched and tailor-made each program. Recipes are made as they wouldbe in a professional setting, using cutting edge techniques and following newnational and international trends. The Cuisine program is divided in themed modules and focuses on contemporary topics such as International Influences, 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 significant experience in French cuisine and/or pastry.LE CORDON BLEU PARIS
  • 17. 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 certificates or diplomas. The application will go through the admissions department to be processed by the admissions jury. Your acceptance into the program will be confirmed 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 LE CORDON BLEU PARIS
  • 18. ADMISSIONS...than six weeks prior to the commencement of the course(s). Only studentswhose tuition fees are paid in full will be permitted to begin class. Forall applications sent less than six weeks prior to the start of the programplease contact the school directly. Please refer to the application form forfull details including payment, deferment and cancellation policies.WAITING LISTDue to the high demand for places, the school reserves the right to placeapplicants on a waiting list. Applicants are advised to check with theschool’s admissions office on availability.VISA - ENTRY TO FRANCEImmigration requirements do apply to citizens of different countries. For Visa requirementsApplicants are advised to obtain information on visa requirements weeks www.diplomatie.gouv.fr/venir/visas/in advance of departure by consulting: http://www.diplomatie.gouv.fr/venir/visas/ (available in French, English, Spanish) or their local Frenchembassy or consulate.Please note that students who wish to apply for an internship placementmust 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 foran internship.STUDENT INSURANCEWe strongly recommend that all students carry medical, accident andliability insurance for the length of their stay. A copy of the insurancecontract must be put on file at the school upon arrival. Students can alsopurchase medical insurance in France. Le Cordon Bleu declines all liabilityin case of accident, loss, damage, civil responsibility of the student or othersimilar cases. Tetanus and tuberculosis vaccinations are advised for allstudents. Please contact your French embassy or consulate for vaccinationrecommendations.HOUSINGA list of accommodation agencies, hotels and hostels is available to allregistered students. The Internet is also a valuable resource for studentslooking for housing. Le Cordon Bleu declines all responsibility relatedto housing.TRANSFERS BETWEEN LE CORDON BLEU SCHOOLSCertificates and Diplomas awarded at Le Cordon Bleu Paris are given fullequivalence at Le Cordon Bleu schools in the United Kingdom, Canada,Mexico, Japan, Korea and Australia. This intra-school exchange dependson availability of space and acceptance by each Le Cordon Bleu school.LE CORDON BLEU PARIS
  • 19. 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 five 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 first class. Students will confirm 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 For more information about the All students must acknowledge receipt of Le Cordon Bleu rules and internal rules, please refer to regulations which must be returned signed before the first class. Class www.lcbparis.com attendance is compulsory and systematically recorded. WEEKLY SCHEDULE *Each level is usually completed Cuisine program*: 3 demonstrations, 3 practical classes per week within 10-11 weeks. Please refer Pâtisserie program*: 2 demonstrations, 2 practical classes per week to the Le Cordon Bleu Calendar Demonstrations and Practical classes are scheduled Monday through for exact dates. 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 certificate 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. LE CORDON BLEU PARIS
  • 20. ADMISSIONS...FRENCH LANGUAGE LESSONSStudents who wish to increase their knowledge of French while livingin Paris can obtain further information at the Alliance Française de Paris,which is located near Le Cordon Bleu: ALLIANCE FRANÇAISE DE PARIS For other language school Address : 101, Blvd. Raspail 75006 Paris. recommendations. Phone : +33(0)1 45 44 38 28. Please visit Fax : +33(0)1 45 44 89 42. www.lcbparis.com URL : www.alliancefr.org Metro : Notre Dame des Champs (line 12)SCHOLARSHIP INFORMATIONLe Cordon Bleu offers new applicants and students several scholarshipopportunities through: The James Beard Foundation - www.jamesbeard.org The International Association of Culinary Professionals - www.iacp.comIf you need more information, we suggest contacting the aboveassociations directly.CHANGING CAREERSThe school often welcomes individuals looking for a career change andwhose objective is to either begin a culinary career or move closer to theworld of gastronomy. Examples : journalist, consultant, marketing, teacher,restaurant owner or other.French nationals can also get in contact with FONGECIF (fonds degestion du congé individuel de formation) to learn about the benefitsthey can receive in order to progress in their career : www.fongecif-idf.frLe Cordon Bleu is an approved professional continuing educationinstitution.The agreement number is : 11 75 11 97 97 5. This can be used by Frenchresidents only.LE CORDON BLEU PARIS
  • 21. QUESTIONS... Source : Fotolia © 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 field, 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 certificates. 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 effective culinary education. A Diplôme or Grand Diplôme® also gives a significant tuition fees advantage compared to enrolling for each certificate 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. LE CORDON BLEU PARIS
  • 22. QUESTIONS...Do I have to choose between Cuisine and Pâtisserie?Absolutely not! Le Cordon Bleu encourages students to study both cuisineand pâtisserie.May I enroll on Basic Cuisine and Intermediate Pâtisserie at thesame time?No, only cuisine and patisserie courses at the same level - Basic,Intermediate, Superior - can be taken simultaneously.What is the difference between the intensive and non-intensiveprogram?If you are short on time but have lots of energy, you can take our basic,intermediate or superior-level certificate programs in less than 6 weeks.Scheduling permits only one intensive certificate program at a time, ineither cuisine or pâtisserie.I already have experience in the kitchen what do you recommend?Le Cordon Bleu diplomas and certificates consolidate French culinaryskills. In order to have a complete and coherent training, all applicantsmust start from the Basic level(s) and continue into the Intermediate andSuperior levels. The professional certificates are offered to students with acertain amount of experience in French cuisine or pastry. These certificatesperfect the skills learned already in the diploma program and teach newtechniques and technologies used in the industry. What makes your program different from other schools offering culinary programs? Le Cordon Bleu focuses on teaching hands-on techniques, specifically 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, definitions of terms and techniques and the science behind ingredients. Are the courses at your school the same as the ones offered 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.LE CORDON BLEU PARIS
  • 23. QUESTIONS... Are your certificates 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 fill 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 offered. All six certificates are available in the four terms and in the intensive program of Term IV. An Intensive Basic Cuisine and Basic Pâtisserie program is offered in Term III. LE CORDON BLEU PARIS
  • 24. QUESTIONS...Do I need to speak fluent French to study at Le Cordon Bleu?Basic and intermediate level demonstration classes are translated intoEnglish. Superior demonstration classes are in French only. There is notranslation into English in any of the practical classes. Be aware that writtenexaminations are scheduled during the session in English and French only.Some students manage very well with minimum proficiency in French,but learning French before you come or once you get here will enrich yourtraining 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 herebecause charges such as heating, electricity, housing insurance and taxesare included. They can also be an excellent way to learn French and aboutFrench culture. For this type of housing, prices range from 400 to 600 eurosper month.As for furnished rentals, a studio in the 15th or the nearby neighborhoodcosts 800 euros (15m2) to 1 000 euros (40m2) and a one-bedroomapartment (35 to 60m2) approximately 1 200 euros to 1 500 euros permonth. In this case electricity, telephone charges, heating, housinginsurance and taxes are additional expenses, as well as the housing agencyfees, if applicable, which usually equal two months rent. Is it difficult to find a place to live in Paris? Yes and no. It is difficult to find a great apartment at a low price, but anyone who is realistic about space requirements will find the right place. The internet is an invaluable resource for finding 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 difficult to obtain.LE CORDON BLEU PARIS
  • 25. 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. LE CORDON BLEU PARIS
  • 26. 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 For more information the syllabus. please contact us at paris@cordonbleu.edu The program takes place in Paris and in Reims (Champagne-Ardenne) and or visit : it is delivered in French with simultaneous English translation. www.lcbparis.comLE CORDON BLEU PARIS
  • 27. OTHER PROGRAMS... THE MANAGEMENT INSTITUTE OF PARIS (MIP) AND LE CORDON BLEU 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 For more information Le Cordon Bleu offers a Wine and Spirits Program every trimester which please contact us at is divided into 3 modules : paris@cordonbleu.edu or visit : ~ Wine Essentials www.lcbparis.com ~ 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 certificate 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. LE CORDON BLEU PARIS
  • 28. OTHER PROGRAMS...GOURMET SESSIONSCULINARY DISCOVERY PROGRAMSLe Cordon Bleu has made a worldwide contribution to the French “Art de Vivre” by preserving thefundamentals of the culinary arts, developing them and passing them on through privileged partnershipswith governments, universities and culinary associations.In addition to culinary and management programs, Le Cordon Bleu has expanded its activities to include arange 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 thesecourses first prior to enrolling in a diploma or certificate program. These discovery courses, offered all yearround, also give enrolled students the perfect opportunity to share a moment of conviviality with friendsand family members while they are visiting Paris. 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 For more information, please refer to our gourmet sessions brochure or visit www.lcbparis.comLE CORDON BLEU PARIS
  • 29. 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 official 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 different 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. LE CORDON BLEU PARIS
  • 30. OTHER PROGRAMS... AT LE CORDON BLEU AUSTRALIA Le Cordon Bleu Australia offers 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 Business Further 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 Gastronomy The 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 offers Bachelors degrees in Restaurant Management and International Hotel Management at the Anahuac University campus in Mexico city.LE CORDON BLEU PARIS
  • 31. Le Cordon Bleu Tokyo Roob-1, 28-13 Sarugaku-Cho, Daikanyama, Shibuya-Ku, Tokyo 150-0033, Japan Le Cordon Bleu Paris Phone +81 3 5489 0141 Le Cordon Bleu Korea 8 Rue Léon Delhomme Fax +81 3 5489 0145 53-12 Chungpa-dong 2Ka, 75015 Paris, France tokyo@cordonbleu.edu Yongsan-Ku, Seoul, 140-742 Korea Phone +33 1 53 68 22 50 Phone +82 2 719 69 61 Fax +33 1 48 56 03 96 Le Cordon Bleu Kobe Fax +82 2 719 75 69 Email paris@cordonbleu.edu The 45th 6F, 45 Harima-machi, Email korea@cordonbleu.edu Chuo-Ku, Kobe-shi, Hyogo Le Cordon Bleu London 650-0036, Japan Le Cordon Bleu Liban 114 Marylebone Lane Phone +81 78 393 8221 Rectorat B.P. 446 London, W1U 2HH, U.K. Fax +81 78 393 8222 USEK University – Kaslik Phone +44 207 935 3503 Email kobe@cordonbleu.edu Jounieh – Lebanon Fax +44 207 935 7621 Phone +961 9640 664/665 Email london@cordonbleu.edu Le Cordon Bleu Inc. Fax +961 9642 333 40 Enterprise Avenue Email liban@cordonbleu.edu Le Cordon Bleu Madrid Secaucus, NJ 07094-2517 USAUniversidad Francisco de Vitoria Phone +1 201 617 5221 Le Cordon Bleu Mexico Ctra. Pozuelo-Majadahonda Toll free +1 800 457 CHEF (2433) Universidad Anahuac Km. 1,800 Fax +1 201 617 1914 Av. Lomas Anahuac s/n., Pozuelo de Alarcón, 28223 Email info@cordonbleu.edu Lomas Anahuac Madrid, Spain Mexico C.P. 52786, Mexico Phone +34 91 351 03 03 Le Cordon Bleu Australia Phone +52 55 5627 0210 Fax +34 91 351 15 55 Days Road ext. 7132 / 7813Email madrid@cordonbleu.edu Regency Park, South Australia, Fax +52 55 5627 0210 ext.8724 5010 Australia Email mexico@cordonbleu.edu Le Cordon Bleu Ottawa Phone +61 8 8346 3700 453 Laurier Avenue East Fax +61 8 8346 3755 Le Cordon Bleu ThailandOttawa, Ontario, K1N 6R4, Canada Email australia@cordonbleu.edu 946 The Dusit Thani Building Phone +1 613 236 CHEF(2433) Rama IV Road, Silom Toll free +1-888-289-6302 Bangrak, Bangkok Le Cordon Bleu Sydney Fax +1 613 236 2460 10500 Thailand 250 Blaxland Road, Ryde Email ottawa@cordonbleu.edu Sydney NSW 2112, Australia Phone +66 2 237 8877 Fax + 66 2 237 8878 Phone +61 8 8346 3700 Email thailand@cordonbleu.edu Fax +61 8 8346 3755 Email australia@cordonbleu.edu Le Cordon Bleu Peru Av. Nuñez de Balboa 530 Miraflores, Lima 18, Peru Phone +51 1 242 8222 Fax +51 1 242 9209 Email peru@cordonbleu.edu
  • 32. LE CORDON BLEU PARIS 8, rue Léon Delhomme 75015 Paris Tél. : +33 (0)1 53 68 22 50 Fax : +33 (0)1 48 56 03 96 paris@cordonbleu.edu www.lcbparis.com
  • 33. 2 0 0 8 Le Grand Diplôme Diplôme de Cuisine • Diplôme de Pâtisserie BE I RU MY T• NOC Y C L E HO T RO SP I TA L I GAS T Y M A N AG E M E N T & 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.C L A S S I C 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) 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 Pâtisserie 15 200 (Basic, Intermediate and Superior 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 + 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 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. * 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.
  • 34. Certificates in Cuisine and/or Pâtisserie Le 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, a Diplôme de Cuisine and/or Diplôme de Pâtisserie is awarded.Cuisine CertificatesBasic Cuisine * 7 500Term I January 4 to March 20, 2008Term II March 25 to June 6, 2008Term III June 16 to August 28, 2008Term IV September 1st to November 13, 2008Intermediate Cuisine 7 450Term I January 4 to March 20, 2008Term II March 25 to June 6, 2008 Term III June 16 to August 28, 2008 Term IV September 1st to November 13, 2008 Superior Cuisine 7 490 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 Pâtisserie Certificates Basic Pâtisserie * 5 350 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 Pâtisserie 5 300 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 Superior Pâtisserie 5 325 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 *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.
  • 35. Intensive Diplomas and Certificates Intensive 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 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 certificate levels a Diplôme de Cuisine or Diplôme de Pâtisserie will be awarded.Intensive DiplomasMost of these diplomas combine regular terms with one or two intensive terms.Diplôme de Cuisine 21 300Term III June 23 to December 19, 2008Term IV September 1st, 2008 to March 2009Term IV November 17, 2008 to June 2009Diplôme de Pâtisserie 15 200 Term III June 30 to December 19, 2008 Term IV September 1st, 2008 to March 2009 Term IV November 17, 2008 to June 2009 BREAKS* : July 26 to August 31, 2008 December 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 Certificates Basic Cuisine* 7 500 Term III June 23 to July 25, 2008 Term 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 Certificates Basic Pâtisserie* 5 350 Term III June 30 to July 25, 2008 Term 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 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.
  • 36. Continuing Education - Perfecting skills in Cuisine and Pâtisserie The "Continuing Education Programs" in cuisine and pâtisserie are continuing education programs ideal for those looking to perfect and learn new techniques and to discover new products, textures and technologies. Cuisine Program This program includes the following modules :International Influences April 28 to May 2nd, 2008 1 650 * September 16 to 19, 2008Natural and Light Cuisine Techniques May 5 to 9, 2008 1 450 * September 23 to 26, 2008Modern 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 Program This 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 Program Le 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, 2008 Term II April 7 to May 12, 2008 Term III June 23 to July 28, 2008 Term 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, 2008 Term III June 24 to July 29, 2008 Term IV September 16 to (Wednesday) October 21, 2007 Wines of the World 359 Term I January 23 to February 27, 2008 Term II April 9 to May 14, 2008 October 2007 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 The school is closed for national holidays on March 24, May 1st and 8, July 14, August 15, November 1st and 11, 2008.
  • 37. Attach 2 passport photos with yourF O R M name written on the backA P P L I C A T I O N 1. PERSONAL INFORMATION 3. EMERGENCY CONTACT Please write in upper case INFORMATION Mr Mrs Ms Last Name: Last Name: First Name: First name: E-mail: PERMANENT ADDRESS: Relationship: Street: City: Telephone: County/State/Region: Fax: Postcode: Country: Mobile: E-mail: Please include country & area codes Telephone: Fax: Mobile: 4. PLEASE GIVE DETAILS OF ANY DISABI- Please include country & area codes LITIES OR ILLNESSES: 2. INVOICING INFORMATION Leave blank if same as above. 5. LANGUAGES Mr Mrs Ms Which is your preferred language: Last Name: First Name: English French PERMANENT ADDRESS: 6. CITIZENSHIP INFORMATION Street: Nationality:Return to: City:LE CORDON BLEU County/State/Region: Passport Number:PARIS Postcode:Admissions Office Place of Birth:8, rue Léon Delhomme Country:75015 Paris, France E-mail: Date of Birth: (dd) (mm) (yy) Telephone:Tel.: +33 1 53 68 22 50Fax : +33 1 48 56 03 96 Fax: For information concerning visas to study in France, please see ourE-mail : Mobile:paris@cordonbleu.edu “Course Details” insert. Please include country & area codes
  • 38. 7. PROGRAM SELECTION 7.4. CONTINUING EDUCATION PROGRAMS AND ENTRY DATE (Please refer to the Le Cordon Bleu calendar)Please mark the diploma or certificate you are applying for, “Perfectionnement Professionnel in Cuisine” Programand your preferred starting date: Entry Date (day/month/year)7.1. DIPLOMA OPTIONS Modern Star Cuisine(please refer to the Le Cordon Bleu calendar) International InfluencesDiploma options must be completed without interruption Natural & Light Cuisine Techniques Le Grand Diplôme (prerequisites : Diplôme de Cuisine or significant experience in (Cuisine and Pâtisserie Diplomas simultaneously) French cuisine) Le Diplôme de Cuisine “Perfectionnement Professionnel in Pâtisserie” Program (3 Cuisine Certificates: Basic, Intermediate and Superior) Entry Date (day/month/year) Le Diplôme de Pâtisserie Entremets (3 Pâtisserie Certificates: Basic, Intermediate and Superior) Chocolate & Confectionary Plated Desserts & ViennoiserieTerm : I III Mastering Techniques in Sugar Art II IV (prerequisites : Diplôme de Pâtisserie or significant experience in French pastry)Entry Date (day/month/year) 8. HOW DID YOU FIND OUT ABOUT LEExit Date (day/month/year) CORDON BLEU? Le Cordon Bleu school – which school?7.2. CERTIFICATES “A LA CARTE” Representative/Agent - who? which city?:(please refer to the Le Cordon Bleu calendar) Press article, please specify: Entry Date (day/month/year) Advertising - which magazine?: Basic Cuisine Basic Pâtisserie Le Cordon Bleu books? – which book?: Intermediate Cuisine Internet – which web site? Intermediate Pâtisserie Superior Cuisine Former Student – if yes, who? Superior Pâtisserie Fair/Festival/Trade Show – if yes, which event?7.3. INTENSIVE CERTIFICATES (Only one certificate canbe chosen per entry date. Please refer to the Le Cordon Bleu calendar) Reputation Professional Association Entry Date (day/month/year) Other, please specify: Basic Cuisine Basic Pâtisserie Intermediate Cuisine Age Range: Intermediate Pâtisserie 18-23 24-29 30-35 Superior Cuisine 36-39 Over 40 Superior Pâtisserie
  • 39. 9. APPLICATION PROCEDURE Credit/Debit Card : Visa Mastercard JCB Card No:In order to process the application form, it must be com- Expiration Date:pleted satisfactorily, i.e. all sections legible and complete. Le Security Code:Cordon Bleu undertakes to ensure that all applications areassessed in an ethical and responsible manner. (last three numbers in the back of the credit card)For all applications sent less than 6 weeks prior to the start Signature: Date:of the program please contact the school directly. Check I enclose a check for the sum of __________ € made payableStage 1 to Le Cordon Bleu.• Complete and sign application form• Attach CV (resumé including background, education and Bank Transfer Money Orderspecial interests) (Please refer to payment section 1.3 for bank details. Please• Attach letter of motivation detailing your culinary goals, include all proofs for bank transfer)career objectives and reasons for choosing Le Cordon Bleu• Include 2 passport photos with your name written on the back Stage 2• Enclose a non refundable application fee of 500 € per Once the candidate has been accepted by the admissionsCertificate, 1 500 € for a Diploma or Le Grand Diplôme jury, Le Cordon Bleu will send a letter of acceptance which(to be deducted from the tuition fees) will include all the necessary information regarding the• If applicable, evidence of attending and attaining prior payment of tuition fees as well as the interior rules.Le Cordon Bleu Certificates or Diplomas (photocopies only,Le Cordon Bleu will retain these) Stage 3 Le Cordon Bleu encourages the candidate to read the letter of acceptance and the interior rules attentively beforeFORM OF PAYMENT signing the documents and returning them. Once the signed(please complete in upper case) documents and the tuition fees have been received, Le Cordon Bleu will send to the future student, a welcome I _____________________________ (name) authorize package which will include: the official proof of registrationLe Cordon Bleu to debit my account with _______________ (required for a visa application), a receipt of payment,e for the Application fee(s) for _____________ (name of notification to attend the orientation day as well as usefulapplicant) as follows: general information about life in Paris.A D M I S S I O N S P O L I C Y1. Offers. Offers of course placements will be based on the assess- industry experience is not mandatory. In the event that we arement of the admissions jury having considered the extent to which unable to offer a place at Le Cordon Bleu, an appeal can be lodged,the qualifications, proficiencies and aspirations of the applicant are in writing within 14 days, to the Academic Director of Le Cordonmatched by the courses offered by Le Cordon Bleu. Basic and Bleu Paris, whose decision in these matters is final.Intermediate level demonstrations are taught in French with 4. General. No student shall be entitled to use the name and/orsimultaneous English translation. Superior level is taught in French logo “LE CORDON BLEU” and/or similar names or logos underonly. any circumstance or at any time or in any place (including internet),2. Qualifications. Examples of entry requirements for Basic whatsoever whether before, during or after their training andCuisine and /or Pastry: whether as a trade mark, company or trading name, domain nameHigh School Diploma (USA), High School Certificate (Japan), or otherwise.GCSEs (UK), CAP/Baccalaureat (France). All students shall be bound to comply with the rules andOther qualifications will be accepted by the admissions jury as regulations issued by the school.evidence of prior study and learning if the applicant can The school reserves the right in its absolute discretion to modifydemonstrate that the qualification is of equivalent academic the enrollment procedure and/or the fees, the organization, thestandard to the above examples. structure of any or all of its programs.3. Approval. Approval for admission will be given once the termsand conditions of Le Cordon Bleu have been fully satisfied. Due Le Cordon Bleu declines all liability in case of accident, loss,consideration will be placed on the students’ motivation to achieve damage, civil responsibility of the student or other similar cases. Lethe qualifications offered by Le Cordon Bleu and their future Cordon Bleu strongly suggests that the student takes theaspirations expressed in the “letter of motivation”. Trade or appropriate insurance to cover such risks.
  • 40. Please write in upper case Family Name First Name Session applied for Program(reserved for the administration) Student N°Please tick the box with the unit of measurement chosen : cm inches Clothing Measurement Items 1 - Cooks cap 2 - Jacket 3 - TrousersIMPORTANT 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.
  • 41. S T U D E N T U N I F O R MPLEASE CAREFULLY TAKE YOUR MEASUREMENTS INCENTIMETERS OR INCHES.1 - HEAD MEASUREMENT2 - CHEST MEASUREMENT - Measure around your chest at the widest point3 - WAIST MEASUREMENT - Measure around your natural waistline, withouttucking in your stomach
  • 42. TERMS AND CONDITIONS OF PAYMENT, 2.4. An applicant or student enrolled in the Diploma or LeDEFERMENT AND CANCELLATION Grand Diplôme options cannot postpone the date of entrance in the Intermediate and/or Superior levels.1. PAYMENT 3. CANCELLATION1.1. The full amount of the fees shall be paid in clearedfunds no less than six (6) weeks before the first day of the 3.1. An applicant who, having accepted an Admissionprogram. Proposal offered by the school, gives notice to cancel more than six (6) weeks prior to the commencement of the1.2. If an applicant fails to comply with condition 1.1, the program, shall be entitled to a refund of all payments made,institute is entitled to cancel his/her place on the program less the application fee. No refunds will be made forand the application fee will not be refunded. cancellations received six (6) weeks or less before the start of the program.1.3. All fees are payable in Euros only. Payment may bemade by credit card (Visa, Mastercard, JCB), check in Euros 3.2. If a student fails to complete a program for any reason(excluding Eurocheques) payable to “Le Cordon Bleu” or whatsoever, no refund of fees or reduction in fees payableby bank transfer to : shall be made. Le Cordon Bleu will not refund program fees once the program has started.Beneficiary Name: LE CORDON BLEUBank Name: Banque Nationale de Paris-BNP 3.3. In the unlikely event of a program being cancelled byBranch: Paris V Brancion, 26, rue de Vouillé, the school, any payments made by the student in advance 75015 Paris will be refunded in full, or transferred to another programBank Code: 30 004 the student selects.Branch Code: 01402Account number: 00020507765ID Code: 95 I understand that I am required to notify Le Cordon BleuSwift address: BNPA FR PP PXV of any amendments regarding said infor mation.IBAN code: FR 76 3000 4014 0200 0205 0776 595 Misrepresentation of any or all material can result in non- acceptance or termination of enrollment.1.4 Applicants are required to pay all bank fees incurredwhen transferring funds. Applicants must ensure that their I have read and understood the school terms and conditionsbank transfer includes their name. of enrollment, the payment of fees and the refund policy described in the brochure in its entirety.2. DEFERMENT2.1. An applicant may defer only once the commencement Date :of his/her program to a later term, by providing writtenjustification six (6) weeks prior to the first day of the Name:program. The permitted maximum length of the defermentis six (6) month from the original requested entry date. Signature :2.2. In the hypothesis of the accepted deferment, applicableterms and conditions and tuition fees are the terms and the RETURN TO:fees in force at the time of the student’s transfer notice. LE CORDON BLEU PARISShould the school be unable to place the student in a later ADMISSIONS OFFICEprogram (based on the Le Cordon Bleu Paris calendar), the 8, rue Léon Delhommeschool will refund the fees paid less the non-refundable 75015 Paris, Franceapplication fee. Tel : +33 153 68 22 50 Fax : +33 1 48 56 03 962.3 No refund shall be made for cancellation of the deferred e-mail : paris@cordonbleu.eduprogram. This form supersedes all previous forms (July 2007)For Official Use Only Complete Application Form APPROVED/NOT APPROVED BY ADMISSIONS JURY CV (resumé) Letter of motivation 2 photos Photocopies of prior Certificates and Diplomas (including Le Cordon Bleu) Application feeComments: