2. 1 The Origins of Le Cordon Bleu 14 Continuing Education
2 Welcome to Le Cordon Bleu 15 Admissions Information
4 Le Cordon Bleu Chefs 19 Frequently Asked Questions
5 Teaching Methodology 24 Other Programs in Paris
6 Your Culinary Training 27 La Boutique
Diplomas and Certificates
28 Advanced Programs around the World
8 Cuisine Program
11 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 EXPERIENCE
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 finest 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
LE 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 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 different countries and
backgrounds. In addition, they are also jury members in international
competitions, where they increase their knowledge of teaching
culinary 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 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 certificate 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.
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 CERTIFICATE
The Basic Cuisine program is your preparatory course into the adventures
of French cuisine. From the first 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.
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 & doughs
LE 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 CERTIFICATE
Prerequisite : Intermediate Cuisine Certificate
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 refined, such as foie
gras, and truffles.
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.
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 creativity
Once you have obtained
the 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 CERTIFICATE
Prerequisite : Basic Pâtisserie Certificate
Intermediate Pâtisserie is based on practice and repetition. As you begin to
master important techniques, you also become more efficient 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.
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
LE 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 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 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 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 office on availability.
VISA - ENTRY TO FRANCE
Immigration requirements do apply to citizens of different countries.
For Visa requirements
Applicants 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 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 file 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
Certificates 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.
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 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 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 INFORMATION
Le Cordon Bleu offers 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 benefits
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.
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 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 difference 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 certificate programs in less than 6 weeks.
Scheduling permits only one intensive certificate 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 certificates 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 certificates are offered to students with a
certain amount of experience in French cuisine or pastry. These certificates
perfect the skills learned already in the diploma program and teach new
techniques 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 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 proficiency 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.
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.com
LE 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 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 first prior to enrolling in a diploma or certificate program. These discovery courses, offered 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.
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.com
LE 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 USA
Universidad 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 / 7813
Email 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 Thailand
Ottawa, 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• NO
C 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 Certificates
Basic 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
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 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 Diplomas
Most of these diplomas combine regular terms with one or two intensive terms.
Diplôme de Cuisine 21 300
Term III June 23 to December 19, 2008
Term IV September 1st, 2008 to March 2009
Term IV November 17, 2008 to June 2009
Diplôme 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, 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 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 your
F O R M
name written
on the back
A 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 50
Fax : +33 1 48 56 03 96 Fax:
For information concerning visas to study in France, please see our
E-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” Program
and 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 Influences
Diploma 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 & Viennoiserie
Term : 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 LE
Exit 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 can
be 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 are
assessed 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 payable
Stage 1
to Le Cordon Bleu.
• Complete and sign application form
• Attach CV (resumé including background, education and
Bank Transfer Money Order
special 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 admissions
Certificate, 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 before
FORM 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 registration
Le 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 useful
applicant) as follows: general information about life in Paris.
A D M I S S I O N S P O L I C Y
1. Offers. Offers of course placements will be based on the assess- industry experience is not mandatory. In the event that we are
ment 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 Cordon
matched 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/or
simultaneous English translation. Superior level is taught in French logo “LE CORDON BLEU” and/or similar names or logos under
only. 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 and
Cuisine and /or Pastry: whether as a trade mark, company or trading name, domain name
High School Diploma (USA), High School Certificate (Japan), or otherwise.
GCSEs (UK), CAP/Baccalaureat (France). All students shall be bound to comply with the rules and
Other 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 modify
demonstrate that the qualification is of equivalent academic
the enrollment procedure and/or the fees, the organization, the
standard to the above examples.
structure of any or all of its programs.
3. Approval. Approval for admission will be given once the terms
and 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. Le
the qualifications offered by Le Cordon Bleu and their future Cordon Bleu strongly suggests that the student takes the
aspirations 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 - Cook's cap
2 - Jacket
3 - Trousers
IMPORTANT NOTE :
The sizes on the clothing market are not standardized.
Therefore, the correct measurement in centimeters or
inches must be given to us. The school shall not be held
responsible for a wrong measurement, and any claim
following wrong measurements for the clothing
ordered shall not be admissible. Measurements must be
taken without clothes, with a measuring tape. We will
then convert your measurements into the right size.
41. 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
42. TERMS AND CONDITIONS OF PAYMENT, 2.4. An applicant or student enrolled in the Diploma or Le
DEFERMENT AND CANCELLATION Grand Diplôme options cannot postpone the date of
entrance in the Intermediate and/or Superior levels.
1. PAYMENT
3. CANCELLATION
1.1. The full amount of the fees shall be paid in cleared
funds no less than six (6) weeks before the first day of the 3.1. An applicant who, having accepted an Admission
program. Proposal offered by the school, gives notice to cancel more
than six (6) weeks prior to the commencement of the
1.2. 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 for
and 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 be
made 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 payable
by bank transfer to : shall be made. Le Cordon Bleu will not refund program fees
once the program has started.
Beneficiary Name: LE CORDON BLEU
Bank Name: Banque Nationale de Paris-BNP 3.3. In the unlikely event of a program being cancelled by
Branch: 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 program
Bank Code: 30 004 the student selects.
Branch Code: 01402
Account number: 00020507765
ID Code: 95 I understand that I am required to notify Le Cordon Bleu
Swift 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 incurred
when transferring funds. Applicants must ensure that their I have read and understood the school terms and conditions
bank transfer includes their name. of enrollment, the payment of fees and the refund policy
described in the brochure in its entirety.
2. DEFERMENT
2.1. An applicant may defer only once the commencement
Date :
of his/her program to a later term, by providing written
justification six (6) weeks prior to the first day of the
Name:
program. The permitted maximum length of the deferment
is six (6) month from the original requested entry date. Signature :
2.2. In the hypothesis of the accepted deferment, applicable
terms 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 PARIS
Should the school be unable to place the student in a later ADMISSIONS OFFICE
program (based on the Le Cordon Bleu Paris calendar), the 8, rue Léon Delhomme
school will refund the fees paid less the non-refundable 75015 Paris, France
application fee. Tel : +33 153 68 22 50
Fax : +33 1 48 56 03 96
2.3 No refund shall be made for cancellation of the deferred e-mail : paris@cordonbleu.edu
program.
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 fee
Comments:
