DISCOVER OUR YEAR-ROUND CULINARY PROGRAMS IN THE SOUTH OF FRANCE

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1 DISCOVER OUR YEAR-ROUND CULINARY PROGRAMS IN THE SOUTH OF FRANCE Location: Enjoy living by the Mediterranean Sea in the famous coastal resort of Cap d Agde, with its beautiful sandy beaches, palm trees, and summer concerts, markets and festivals. Discover the historical and gastronomical heritage of the Languedoc-Roussillon region. Visit the largest vineyards in Europe and their passionate winemakers. Access: Though there are other routes to Cap d Agde, these are usually the fastest: from Roissy-Charles de Gaulle Airport (Paris), take a plane or train (TGV) to Montpellier, then take a train to Agde. From Orly airport (Paris), take a plane to Beziers. Arrival pick-up is included at the Bezier airport or the Agde train station make sure to confirm your arrival pickup in advance of your departure to the program. Programs: Gourmet Program (1 month), Gastronomy Program (3 months), Full program (7 months): Gastronomy Program + 4 month Internship in one star Michelin restaurant or a luxury Hotel-restaurant in France 1-year program (2 Gastronomy Programs (6 months total) + 6-month internship). Courses*: French Language + Cooking, French Language + Pastry and Sugar Decoration, French Language + Wines and French Language + Food and beverage Service. *Full course descriptions are attached and will be available on our website. Program Organization: The Gourmet Program includes 1 module of 4 weeks; the Gastronomy Program is made of 3 modules of 4 weeks. Each program includes 15 hours French lessons and 15 hours Cooking lessons per week, Monday to Friday. All weekends are off (except for internships where scheduling can be different); during the 3-month Gastronomy Program you also get one week off (a holiday) to travel on your own. Special 1-Week Theme Programs**: Sugar decoration Chocolate (details and dates attached). **Fee: $1,280. Instructors: All instructors are experienced and certificated in the fields in which they teach. 1 of 3

2 Accommodations and facilities: Students are accommodated in apartments for 4 persons, with 2 bedrooms, living room, kitchen, bathroom, separate toilet and an outside terrace. Wifi is available in the classrooms. A damage deposit of 300 (~US$ 360) will be required upon your arrival in Cap d Agde and refunded upon your departure (assuming no damage to your apartment), minus 25 Euros/per person (~US$30) charged for cleaning the apartment. The city center, shops and the beach are about 6 minutes by foot from your housing at the Resort. A bus line (bus stop in front of the Resort entrance) provides quick access to the Agde Railway station if you want to travel by train to other parts during your time off! Visas: A tourist visa is required for the 1-3 month programs. A student visa is required for the 3 or 6 monthprogram + internship. You must check the French Embassy/consulate website for current visa requirements. Gastronomy Program Dates: September 15 October 15 October 15 November 15 November 15 December 15 January 5 January 31 February 1 February 28 March 1 March 30 April 1 April 30 April May 1 May 30 Internship Periods: December 16 April 16 April 1 July 31 June 2 October 2 Certificate Programs (upon successful program completion): French Professional language Certificate and French Cooking or Pastry certificate or French Wines Certificate or French Fine Dining Food and Beverage Certificate Students additionally completing an internship successfully receive: An Internship Certificate indicating the name of the hotel restaurant and the dates of training period. Program Fees**: Enrollment fee: US$350 (nonrefundable and payable upon enrollment) Gourmet program fee (1 month): $3,440 Gastronomy program fee (3 months): $7,355 Full program fees (Gastronomy program (3 months) + 4 months internship): $8,165 1 year program fees (Gastronomy programs (2 x 3 months) + 6 months internship): $16,265 **Fees are subject to change due to school and/or accommodation-related costs (e.g. apartment damage deposit), fluctuations in currency exchange rates and other factors beyond CICD s control. Additional Costs to Budget: International flight, Departure transfer, Health Insurance, Spending allowance during stay (a minimum of ~US $150 to $200 per week for food, local transportation, pocket money, etc. is recommended). 2 of 3

3 How to Pay: 50% of the total program fee plus the nonrefundable enrollment fee, is due to CICD at the time of registration; the remaining balance is payable to CICD a minimum of 4 weeks before your program start date. Refund Policy: Cancellation due to visa denial or justified reasons more than 4 weeks prior to planned program start date: Refund= 100% total paid fees less $350 nonrefundable enrollment fee. For cancellations between 2-4 weeks in advance of planned program start date: Refund = 50% of total paid fees less $350 nonrefundable enrollment fee. For cancellations within 2 weeks of planned program start date: Refund = 20% of total paid fees less $350 nonrefundable enrollment fee. Cancellation after program start date: no refund. For further information, please contact us any time at: cicd@cicdgo.com or of 3

4 COURSE DESCRIPTION OF FRENCH CULINARY PROGRAMS 1. Programs: You can choose between the Gourmet Program (4 weeks) or the Gastronomic Program (12 weeks). Each program includes 15 hours French language lessons and 15 hours Cooking lessons per week, Monday to Friday. All weekends are off ; during the 3-month Gastronomy Program, and you also get one week off (a holiday) to travel on your own. For the One-year Program, you have 2 Gastronomic Programs (2 x 12 weeks) that includes 2 of the courses below: 2. Courses: You can choose between 4 different specialized courses: French + Cooking French + Pastry and Sugar decoration French + Wines French + Food & Beverage Service 3. French Lessons Our objective is to get you to be able to speak French as a professional language (kitchen, food & beverage, hospitality ) as well as a general language for the daily using (transports, shopping, tourism ). We also intend to introduce France to you and to impart to you something about French culture, French civilization and the French way of life. The program language (French or English) depends on the average level of French attained by the different groups after evaluation (initiation, improvement, conversation). Courses can be conducted in English (for beginners) or in French. All programs include specific vocabulary, dialogs and typical expressions according to your specialized chosen course as well as general vocabulary, texts and debates and also information about professional reality and daily life in France. 4. Organization of Programs: The Gourmet Program includes 1 module of 4 weeks. The Gastronomy Program is 3 modules of 4 weeks with the same organization as the Gourmet Program module. Students are expected to learn and work cooperatively in teams. 5. Specialized Courses: Cooking Gourmet program: 1st week: cold and hot first dishes 2nd week: fish 3rd week: meats 4th week: desserts Pastry and Sugar decoration Gourmet program: 1st week: cakes, desserts 2nd week: breads, Viennoiserie 3rd week: chocolate and ice desserts 4th week: sugar decoration Wines Gourmet program: 1st week: Viticulture and wine tasting 2nd week: Oenology and wine making 3rd week: French Classic wine regions 4th week: Wine in the restaurant, how to pair food & wine Food and Beverage Service Gourmet program: 1st week: French wines, how to pair food and wine 2nd week: Cooking hands-on classes 3rd week: Restaurant service 4th week: Organization and staff management 1 of 2

5 6. Special One-Week Theme Programs: Sugar decoration: 6 lessons per day (from Monday to Thursday), learn how to create decorative pieces in sugar and prepare and apply sugar for decorations: US$1,280 includes, lodging, and supplies/products; sessions in January, February, March, April, May, October, November and December. Chocolate: 6 lessons per day (from Monday to Thursday); learn chocolate technical methods, how to create chocolate dessert plates, chocolate decoration pieces, bonbon chocolates, filling and presentation: US$1,280 includes, lodging, and supplies/products; sessions in January, February, March, April, May, October, November and December. 7. Internship: Students doing a 4 to 6-month internship are normally placed in one-star Michelin restaurants or the equivalent level; accommodation and meals are provided along with a stipend of approximately 400 per month (not including the tips). 2 of 2