Professional TRAINING. Mastering. the CULINARY. arts. Professional Training

Transcription

1 Professional TRAINING Mastering the CULINARY arts Professional Training 2016

2 Good cuisine is the basis of true happiness auguste escoffier

3 INTRODUCTION A pioneer of modern cuisine, Auguste Escoffier was the first Executive Chef at the Ritz Paris. Since 1988, the École Ritz Escoffier, built in his honor, has been faithfully and passionately passing down the values he cherished: Skills, Creativity, Pursuit of Excellence. The school is now a world-renowned institution that trains tomorrow s great Chefs and eager cooking buffs alike in a friendly atmosphere. For its reopening, the school is unveiling a brand new space devoted to exploring every aspect of French cuisine.

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5 Table of contents Cooking training Introduction to French cuisine Level 1 page 8 Advanced training in French cuisine Level 2 page 10 French haute cuisine Level 3 page 12 Pastry training Viennoiserie and Bread rolls page 13 Introduction to the art of French pastry Level 1 page 14 Advanced training in French pastry-making Level 2 page 16 French haute pastry-making Level 3 page 18 Complete training program Gastronomy Master page 19 information Registration page 20 Daily school life page 20 5

6 TRAINING IN THE PUREST RITZ PARIS TRADITION The École Ritz Escoffier is a world-renowned institution offering degree programs in both English and French for anyone who wishes to learn the basics, train for a career or take master classes in the culinary arts. From beginner cooks to Haute Cuisine experts, the Chefs of the future come here to learn the invaluable skills of the trade. Our team of Chefs and experts, trained at the top restaurants in France and worldwide, passionately carry on and pass down their skills to professional trainees of all levels. In addition to recipes and technique, students are taught to grasp the subtlety of ingredients and flavors and become ambassadors of an everevolving art. By constantly adapting the training it provides, the Ecole Ritz Escoffier always seeks to achieve a sense of boldness and excellence. NEW KITCHEN AT THE ECOLE RITZ ESCOFFIER COMFORT AND INNOVATION AT THEIR BEST. The school s state-of-the-art equipment, developed by the Chefs and the Teaching Committee, is the perfect toolset for discovering the best techniques of cooking and pastry-making. The capacity of the school has increased. There are now two demonstration kitchens and one pastry lab to offer trainees optimal comfort and learning conditions. 6

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8 COOKING TRAINING LEVEL 1: INTRODUCTION TO FRENCH CUISINE This training course includes seven sessions dedicated to learning the basics of French cuisine and is designed for beginners whether they be enthusiasts or aspiring professionals. 1 session 1 session 7 sessions (full program) Duration 2 days 3 days 3.5 weeks Number of hours 14 hours 21 hours hours Fee A two-day optional session dedicated to hygiene in the food service industry is available at a rate of 850 tax included. At the end of the seven sessions, a Diploma is given to trainees who pass the practical test. Training goals: Schedule: learn the basic techniques of French cuisine: basic knife cuts and cooking methods discover products and the ways to prepare them refine organizational skills become familiarized with the cooking equipment Detailed schedule of classes is available on request or directly on ritzescoffier.com. This training program is taught by the Chefs of the Ecole Ritz Escoffier. 8

9 Training schedule Basics, sauces and jus March 21 to 22 May 30 to 31 August 15 to 16 October 24 to Meats and poultry March 23 to 25 June 1 to 3 August 17 to 19 October 26 to Fish March 28 to 30 June 6 to 8 August 22 to 24 October 31 to November 2 4. Seafood and shellfish March 31 to April 1 June 9 to 10 August 25 to 26 November 3 to 4 5. Vegetables April 4 to 6 June 13 to 15 August 29 to 31 November 7 to 9 6. Pasta and rice April 7 to 8 June 16 to 17 September 1 to 2 November 10 to Introduction to traditional French cooking April 11 to 12 June 20 to 21 September 5 to 6 November 14 to 15 Final exam (1/2 day) April 13 June 22 September 7 November 16 9

10 LEVEL 2: ADVANCED TRAINING IN FRENCH CUISINE This training course includes eleven sessions focused on the improvement of cooking techniques and knowledge. Designed for intermediate level trainees: people who have completed the Introduction to French cuisine training course, professionals of the food service industry and people who have earned an equivalent degree. 1 session 1 session 11 sessions (full program) Duration 2 days 3 days 5 weeks and 1.5 day Number of hours 14 hours 21 hours hours Fee At the end of the eleven sessions, a Diploma is given to trainees who pass the practical test. Training goals: Internship in the Ritz Paris Kitchen: learn more advanced cooking techniques embrace international cuisine learn more about vegetarian and healthy cuisines This training course is taught by the Chefs of the Ecole Ritz Escoffier. Subject to the approval of the school management and to availability, trainees who attend the full program may do a 3-week internship in the Ritz Paris kitchens, under the guidance of Chef Nicolas Sale. Schedule: Detailed schedule of classes is available on request or directly on ritzescoffier.com. 10

11 Training schedule Vegetables April 14 to 15 June 23 to 24 September 8 to 9 November 17 to Meats and poultry April 18 to 20 June 27 to 29 September 12 to 14 November 21 to Fish and shellfish April 21 to 22 June 30 to July 1 September 15 to 16 November 24 to Seasonality Variations around a product April 25 to 26 July 4 to 5 September 19 to 20 November 28 to Traditional French cooking - Advanced April 27 to 29 July 6 to 8 September 21 to 23 November 30 to December 2 6. Ritz Escoffier Heritage 2016 Collection May 2 to 3 July 11 to 12 September 26 to 27 December 5 to 6 7. Amuse-bouches May 4 to 6 July 13 to 15 September 28 to 30 December 7 to 9 8. Snacking and street food deluxe May 9 to 10 July 18 to 19 October 3 to 4 * 9. International cuisine French touch May 11 to 13 July 20 to 22 October 5 to 7 * 10. Vegetarian cuisine May 16 to 17 July 25 to 26 October 10 to 11 * 11. Healthy cuisine May 18 to 19 July 27 to 28 October 12 to 13 * Final exam (1/2 day) May 20 July 29 October 14 * 11

12 LEVEL 3: FRENCH HAUTE CUISINE Superior level training designed for people who have completed the Introduction to French cuisine and the Advanced training in French cuisine or professionals of the food service industry who have earned an equivalent degree. Perfect for enhancing the education of professional chefs. Duration 5 days Nombre of hours 35 hours Fee 2900 French Haute Cuisine certificate granted at the end of training. Training goals: master the use of noble and exceptional ingredients execute Haute Cuisine recipes This training course is taught by the Chefs of the Ecole Ritz Escoffier. The Ritz Paris Experience: This training course includes a lunch at L Espadon, the Ritz Paris gastronomic restaurant. Internship in the Ritz Paris kitchen: Subject to the approval of school management and to availability, trainees who attend the full program may do a 4-day internship in the Ritz Paris kitchens, under the guidance of Chef Nicolas Sale. Schedule: Detailed schedule of classes is available on request or directly on ritzescoffier.com. Training schedule 2016 Session 1 May 23 to 27 Session 2 August 1 to 5 Session 3 October 17 to 21 12

13 Viennoiserie and Bread Rolls training Training focused on mastering the key techniques of Viennoiserie and Bread Rolls, a renowned French skill. Duration 5 days Number of hours 35 hours Fee 2200 Viennoiserie and Bread Rolls certificate granted at the end of training. Training goals: master the key secrets of Viennoiserie recipes (croissants, brioches, etc.) discover the techniques of kneading, shaping and bread making process master the fermentation discover the key role of ingredients discover and optimize the production of bread rolls Schedule: Detailed schedule of classes is available on request or directly on ritzescoffier.com. Training schedule 2016 Session 1 May 9 to 13 Session 2 July 18 to 22 Session 3 October 3 to 7 Session 4 December 12 to 16 13

14 Pastry training LEVEL 1: INTRODUCTION TO THE ART OF FRENCH PASTRY Training that includes seven sessions, focused on basics of French pastry-making and designed for beginners: future professionals or enthusiasts. 1 session 7 sessions (full program) Duration 2.5 days 3.5 weeks Number of hours 17.5 hours hours Fee At the end of the seven sessions, a Diploma is given to trainees who pass the practical test. Training goals: discover the raw materials and learn the basic techniques of French pastry-making refine organizational skills: mise en place and production learn the basic hygiene rules learn how to simply present bistronomique desserts understand the relationship with the product become familiar with cooking utensils Schedule: Detailed schedule of classes is available on request or directly on ritzescoffier.com. This training course is taught by the chefs of the Ecole Ritz Escoffier. 14

15 Training schedule Basics of French pastry March 21 to 23 May 30 to June 1 August 15 to 17 October 24 to Tea time March 23 to 25 June 1 to 3 August 17 to 19 October 26 au Brasseries & bistrots desserts March 28 to 30 June 6 to 8 August 22 to 24 October 31 to November 2 4. Petits fours for parties & receptions March 30 to April 1 June 8 to 10 August 24 to 26 November 2 to 4 5. Dessert tarts April 4 to 6 June 13 to 15 August 29 to 31 November 7 to 9 6. French regional desserts April 6 to 8 June 15 to 17 August 31 to September 2 November 9 to Savory delights April 11 to 13 June 20 to 22 September 5 to 7 November 14 to 16 Final exam (1/2 day) April 13 June 22 September 7 November 16 15

16 LEVEL 2: ADVANCED TRAINING IN FRENCH PASTRY-MAKING Training that includes seven additional sessions, focused on the improvement of pastry-making techniques. Designed for intermediate level trainees: people who have completed the Introduction to the art of French pastry course, professionals of the food service industry or people who have earned an equivalent degree. 1 session 7 sessions (full program) Duration 2.5 days 3.5 weeks Number of hours 17.5 hours hours Fee At the end of the seven sessions, a Diploma is given to trainees who pass the practical test. Training goals: review of the main basic principles of pastrymaking discover how to work with chocolate and confectionary learn how to create an assortment of boutique products get acquainted with the making of ice creams and sorbets learn the methodology of plating and presenting desserts introduction to the modern techniques Internship in the Ritz Paris Pastry: Subject to the approval of school management and to availability, trainees who have attended the full program may do a 2-week internship in the Ritz Paris pastry kitchen, under the guidance of Pastry Chef François Perret. Schedule: Detailed schedule of classes is available on request or directly on ritzescoffier.com. This training course is taught by the chefs of the Ecole Ritz Escoffier. 16

17 Training schedule Chocolate discovery : bonbons & decoration April 13 to 15 June 22 to 24 Septembre 7 to 9 November 16 to Confectionery April 18 to 20 June 27 to 29 September 12 to 14 November 21 to Great classics April 20 to 22 June 29 to July 1 September 14 to 16 November 23 to Chocolate desserts April 25 to 27 July 4 to 6 September 19 to 21 November 28 to Ice creams, sorbets and frozen desserts April 27 to 29 July 6 to 8 September 21 to 23 November 30 to December 2 6. Plated desserts May 2 to 4 July 11 to 13 September 26 to 28 December 5 to 7 7. Latest trends May 4 to 6 July 13 to 15 September 28 to 30 December 7 to 9 Final exam (1/2 day) May 6 July 15 September 30 December 9 17

18 LEVEL 3: FRENCH HAUTE PASTRY-MAKING Superior level training designed for people who have completed the Introduction to the art of French pastry and the Advanced training in French pastry-making or professionals of the food service industry who have earned an equivalent degree. Perfect for enhancing the education of professional Pastry Chefs. Duration 5 days Number of hours 35 hours Fee 2900 French haute pastry-making certificate granted at the end of training. Training goals: create an assortment of prestige desserts refine the methodology of plating : texture, temperature, color learn to value top-quality ingredients and seasonal products Internship in the Ritz Paris Pastry: The Ritz Paris Experience: This training course includes a lunch at L Espadon, the Ritz Paris gastronomic restaurant. Schedule: Detailed schedule of classes is available on request or directly on ritzescoffier.com. Subject to the approval of school management and to availability, trainees who have attended the full program may do a 4-day internship in the Ritz Paris pastry kitchen, under the guidance of Pastry Chef François Perret. Training schedule 2016 Session 1 May 16 to 20 Session 2 July 25 to 29 Session 3 October 10 to 14 Session 4 December 19 to 23 18

19 Complete training program GASTRONOMY MASTER Diploma that represents the most comprehensive training at our school, combining all our major training courses: Introduction to French cuisine Advanced training in French cuisine French haute cuisine Introduction to the art of French pastry Advanced training in French pastry-making French haute pastry-making Viennoiserie training and Bread rolls. Duration 19 weeks Number of hours 658 hours Fee Students are continually evaluated as they achieve the diplomas and certificates of each level of training. Training goals: assimilate techniques in order to respect and value food products, prepare and lay out dishes according to French traditional and modern savoir-faire master techniques and learn the optimal use of equipment develop creativity through the interpretation of existing recipes and the creation of new recipes organize work and manage time discover new trends Internship in the Ritz Paris Kitchen and/or main Pastry: Subject to the approval of the school s management and to availability, trainees who have earned the French Gastronomy Master Degree may do a 2-month (40-day) internship in the Ritz Paris Kitchen, under the guidance of Chef Nicolas Sale. The Ritz Paris Experience : This training course includes two lunches at L Espadon, our gastronomic restaurant and one night at the Ritz Paris. Students will receive a Ritz Escoffier Chef outfit embroidered with his or her name, along with a Diploma. Training schedule 2016 Session 1 March 21 Session 2 August 15 19

20 information REGISTRATION Our entire training program is available on the Ecole Ritz Escoffier website. Trainees can register online or by submitting a registration form. All our rates are VAT included. The registration form should be filled in and signed, and sent to the school, along with a deposit of 50% of the total price of the training course(s), or full price if registration is made less than 30 days prior to the beginning of course. The school will send a written confirmation in return. Our rates will be valid for the duration of the training session and are subject to change for subsequent sessions according to variations in the price of raw materials. DAILY SCHOOL LIFE The kitchen of the Ecole Ritz Escoffier follows the pace of the Ritz Paris Kitchen. Trainees can, therefore, get advice from the experts of each culinary discipline who form the hotel s professional team. The school has two demonstration kitchens and one pastry kitchen. Classes are given in French and/or English. Being fluent in at least one of these two languages is essential for the correct understanding of the classes. Technical sheets are handed over to trainees at the beginning of each session, in the language of their choice (French or English). A 150 credit cart guarantee for the outfit loan will be asked for on registration. Any outfit kept by a trainee or not returned will be charged 150. Trainees have the obligation to wear their own safety shoes. Secure individual changing rooms are available to trainees. The school also makes available a selection of hotels, locations and publications to help you find rental accommodation in Paris. Professional tools and equipment required for the performance of the class are available to trainees. The school also provides trainees with a full chef outfit, cleaned daily by the Ritz Paris laundry service. 20

21 CONTACT École Ritz Escoffier Ritz Paris 15 place Vendôme Paris T ecole@ritzparis.com Internet website & reservations: ritzescoffier.com Entrance of the school : 38 rue Cambon Paris Métro : Concorde Opéra Madeleine RER : Auber

22 APPLICATION FORM Program: Date: Duration: Fee: 1. PERSONAL INFORMATION Gender: Male Female First name: Last name: Date of birth (day/month/year): Place of birth: Nationality: Profession: Street address: City: Postal/Zip code: Country: Primary phone: (country code ) - Mobile: (country code ) - Passport information: Country of issue: Passport number: Expiration date: If you are not EU citizen or permanent resident in EU countries, please kindly make sure you are in possession of all the necessary stay authorizations for the duration of the program upon arrival in France. 2. PERSON TO CONTACT IN CASE OF EMERGENCY First name: Last name: Relationship: Street address: City: Postal/Zip code: Country: Primary phone: (country code ) Mobile: (country code ) 15 place Vendôme Paris T ecole@ritzparis.com ritzescoffier.com rcs paris b siret

23 3. HOW DID YOU FIND OUT ABOUT THE ECOLE RITZ ESCOFFIER? 4. PLEASE KINDLY ADVISE OF ANY KIND OF DESEASE, HANDICAP, FOOD ALLERGY OR FOOD RESTRICTION: No Yes - Details: 5. LANGUAGE PROFICIENCY French None Fair Good Fluent English None Fair Good Fluent Mother tongue: In which language you would like to receive the training material: English French 6. UNIFORM: please specify if your size US / FR / UK Chef coat: Pants: The trainee shall bring and wear her/his own safety shoes. A list of suppliers can be provided by the school. 7. ADMISSION REQUIREMENTS A completed application form with the following documentation attached must be submitted to the school once the program is chosen: A standard resume, including your professional experiences, education and interests. Letter of Motivation, detailing your reasons for wishing to follow the program chosen and also explaining your short and long-term professional goals. Copy of your passport (page related to marital status, number of passport and signature) or of your ID (for European citizens only). 2 ID pictures (name written in the back) Medical certificate confirming of your capacity on follow the training. International health & liability insurances. 8. FEES Along with all the documents mentioned above a payment of 50% of the total amount of the training should be sent to the school. The 50% remaining are due, the latest, 30 days prior to the first day of the session. The Ecole Ritz Escoffier reserves the right to refuse the registration of a potential future trainee if his/her level does not match the level of the selected training. 15 place Vendôme Paris T ecole@ritzparis.com ritzescoffier.com rcs paris b siret

24 9. METHODS OF PAYMENT Credit card Cash Bank transfer (please see details below). You must specify your name, the name of the training and the date of the beginning of the class. Beneficiary: Hotel Ritz SG Paris Agence Centrale (03010) 29 bd Haussmann, Paris IBAN: FR BIC-Adresse SWIFT: SOGEFRPP A guarantee of EUR150,00 will be necessary for the uniform s loan and the cloakroom key. Every uniform or key not returned will be charged. I acknowledge having read and agree to the General Terms of Sales ot the Ecole Ritz Escoffier, Date : Signature : Documents to be sent to Ecole Ritz Escoffier-Ritz Paris 15 place Vendôme, Paris - France ecole@ritzparis.com 15 place Vendôme Paris T ecole@ritzparis.com ritzescoffier.com rcs paris b siret

25 Professional training GENERAL TERMS AND CONDITIONS OF SALE

26 1.Object These general terms and conditions of sale ( Terms ) apply to all cooking enthusiasts or persons wishing to become professionals in the food service and catering industry ( Trainee(s) ) by attending the professional training courses performed by The Ritz Hotel Limited [a company organised and existing under the laws of England and Wales, registered at Companies House under number , having its registered office at 14 South Street, London W1Y 5PJ, United Kingdom] ( RITZ Paris) within the Ecole Ritz Escoffier premises or on external sites ( Course ). These Terms, the signed training agreement and the corresponding invoice shall constitute the entire agreement between the Trainee and the RITZ Paris. In the event of any conflict between the signed training agreement and these Terms, the signed training agreement shall prevail. 2.Enforceability The registration for one or several Courses automatically implies that the Trainee unreservedly accepts these Terms. The applicable version of these Terms shall be the one in force as of the date of signature of the training agreement. These terms may be amended from time to time by RITZ Paris giving written notice to the Trainee. No contradictory, additional or amendment clause shall be effective against the RITZ Paris unless previously accepted by the RITZ Paris in writing. 3.Validity of offer All offers made by RITZ Paris Ecole Ritz Escoffier of Courses are valid for thirty (30) days from the date of the offer, unless another period is specified by RITZ Paris on the Ecole Ritz Escoffier brochure and/or website at : ( Website ) in force at the time of the offer. 4.Registration procedures The Trainee may register on the Ecole Ritz Escoffier Website or via at ecole@ritzparis.com. The registration form must be duly completed, and sent to RITZ Paris Ecole Ritz Escoffier either by at ecole@ritzparis.com or by post to: Ecole Ritz Escoffier, Ritz Paris, 15 place Vendôme, Paris, along with the corresponding deposit. RITZ Paris shall send a written confirmation to the registered Trainee. The Trainee agrees that his/her reservation of the Course(s) is subject to receipt by RITZ Paris of the corresponding deposit. If the Trainee takes a long-term Course (one week; three weeks and a half; and five weeks and a half) he/she must provide two passport photographs, a valid medical certificate, a passport or national ID copy (for French citizens), copy of visa if needed for the Trainee, and a liability insurance certificate. RITZ Paris reserves the right to refuse the registration of a potential future Trainee if his/her level does not match the level of the selected Course. 5.Rates The applicable rates are those listed in the Ecole Ritz Escoffier brochure and on its Website in force at the time of the Trainee s registration. 6.Payment All payments shall be made in Euros and are subject to VAT. In the event that payment is made in another currency, the applicable change rate shall be the one applicable to RITZ Paris on the date of payment. All bank charges are to be borne by the Trainee. The Trainee shall make the payments in strict compliance with the following schedule: 50% of total amount upon reservation; and remaining 50%, thirty (30) days before the Course start date. Non-compliance with the above schedule, shall entitle RITZ Paris to cancel the Trainee s reservation and to keep the deposits already paid. RITZ Paris may discretionally grant special conditions of payment to the Trainee. The Trainee accepts to receive the corresponding invoice of his/her Course via after initiation of the Course. The Trainee must make a written demand to RITZ Paris in the event he/she wishes to receive the invoice by post. 7.Courses The courses are performed by highly qualified Chefs of the Ecole Ritz Escoffier who may have assistance from time to time, subject to RITZ Paris discretion. The practical and theory sessions of the Course are given in French and/or in English, according to the language spoken by the Trainees. All Trainees must be fluent in at least one of these two languages in order to correctly understand the Course. In order to promote effectiveness and exchange of the Course, the number of Trainees for each session shall be limited. The Trainee shall be provided with one copy only of all recipes in his/her chosen language (English or French). The content, form and schedule of the Course(s) are detailed in the Ecole Ritz Escoffier brochure and on its Website (under the registration tab), except for special limited offers. The Trainee accepts to comply at all times with RITZ Paris and the Ecole Ritz Escoffier internal rules provided upon initiation of the Course. The Courses offered at RITZ Paris Ecole Ritz Escoffier constitute a food industry service performed at a specified date or interval in accordance with Article L of French Code de la consommation. As a consequence, the Trainee shall not benefit from the right of withdrawal provided for in Article L of French Code de la consommation in the event of online purchases on the RITZ Paris Ecole Ritz Escoffier Website. Therefore, the Trainee shall not be able to cancel any reservations of Courses made on RITZ Paris Ritz Escoffier Website. 8.Training documents Upon initiation of the Course, the Trainee shall be provided with one copy only and in one language only of all the educational materials as well as the RITZ Paris and Ecole Ritz Escoffier internal rules. Such documents shall not be replaced by RITZ Paris in the event that they get lost or stolen.

27 9.Dates and times Ten (10) days prior to initiation of the Course, the Trainee shall be provided with the Course schedules. Courses may take place in the morning, in the afternoon, and in the evening. RITZ Paris reserves the right to amend the Course schedules at least 48 hours before each session. 10.Premises and equipment RITZ Paris has two kitchens and one pastry lab at the Ecole Ritz Escoffier available for the Courses. Professional tools and equipment required for the performance of the Courses are also made available to the Trainees. 11.Chef outfits RITZ Paris shall provide the Trainee with a full chef uniform (coat, trousers, apron, hat), which shall be cleaned by RITZ Paris laundry service on a daily basis. The Trainee shall also have access to changing rooms at the RITZ Paris Ecole Ritz Escoffier. The Trainee shall give RITZ Paris a 150 deposit upon registration for the chef uniform and the changing room key. The Trainee shall be charged for the uniform and/or key if he/she does not return it to RITZ Paris upon termination of the Course. The Trainee shall wear his/ her own safety shoes at all times during the Course as RITZ Paris Ecole Ritz Escoffier shall not provide any footwear. 12.Hands-on training at the RITZ Paris kitchens and pastry lab Professional hands-on training after termination of the Course is not mandatory but is strongly recommended by RITZ Paris as an integral part of Ecole Ritz Escoffier curriculum. Such hands-on training is subject to availability and to RITZ Paris Ecole Ritz Escoffier management decision. Trainees who attended the Introduction to French cuisine and the Advanced level in French cuisine Courses may be able to do a 3-week professional hands-on training at the Ritz Paris kitchens. Trainees who attended the Haute French cuisine Course may be able to do a 4-day professional hands-on training at the Ritz Paris kitchens. Trainees who attended the Introduction to French pastry making and the Advanced level in French pastry making Courses may be able to do a 3-week professional hands-on training at the Ritz Paris pastry lab. Trainees who attended the Haute French pastry making Course will be able to do a 4-day professional hands-on training at the Ritz Paris pastry lab. Trainees who attended the Master s Degree in Cookery full Course will be able to do a 40-day professional hands-on training at the Ritz Paris kitchens. These training periods at the Ritz Paris kitchens and/or pastry labs are not renewable. 13.Certificates and diplomas For long-term training Courses (three weeks and a half and five weeks and a half), a Diploma is granted by the RITZ Paris Ecole Ritz Escoffier to Trainees who successfully pass the practical test. For short-term training courses (one week or less), a certificate is granted to Trainees. 14.Early termination of agreement 14.1 Rescheduling or cancellation by Trainee In the event that the Trainee cancels, for any reason, the Course, he/she must notify RITZ Paris by or by post (date as per postmark) as soon as possible. If cancellation is confirmed within 60 days or more from the Course start date, RITZ Paris shall fully reimburse the paid deposit or reschedule the Course within the following six (6) months, at the Trainee s request. If cancellation is confirmed within 59 to 30 days from the Course start date, the RITZ Paris shall retain 50% of the Course full price. The Trainee shall also be entitled to transfer 50% of the paid amount to another Course within the six (6) months following the initial Course start date. No further rescheduling shall be accepted by RITZ Paris. If cancellation is confirmed within 29 days from the Course start date, RITZ Paris shall retain 100% of the Course full price Rescheduling or cancellation by RITZ Paris RITZ Paris reserves the right to cancel or reschedule a Course and/ or Course session within 15 days from date the Course start date, if the number of participants is deemed too low, or if the Chef in charge of the Course is unable to perform said session. In such event, RITZ Paris shall offer the Trainee to either reschedule said Course to a later date (within 6 months following cancellation), or to be reimbursed the full price of the Course. In the occurrence of a Force Majeure event, including war, riot, strike, works, etc., interpreted strictly in accordance with Article 1148 of the French Civil Code and the definition adopted by the French courts, which affects the premises of the RITZ Paris, RITZ Paris shall not be obliged to comply with its obligations and may suspend performance of the agreement if it is unable to perform its obligations. 15.Observance of instructions Trainee must observe at all times the instructions and directions given by RITZ Paris Ecole Ritz Escoffier staff during the Course. In the event of a dispute between the RITZ Paris Ecole Ritz Escoffier and the Trainee in relation with non-observance of instructions, RITZ Paris Ecole Ritz Escoffier Management reserves the right to suspend the whole Course for the Trainee and to reimburse the Trainee for the remaining sessions. 16.Visa Foreign Trainees shall be responsible for contacting the French Embassy or Consulate in their respective countries of residence in order to find information about access and accommodation conditions for the whole duration of the Course, before registering at the RITZ Paris Ecole Ritz Escoffier. Trainees undertake to hold all necessary authorisations, for the whole duration of the Course, upon arrival in France. In the event that a foreign Trainee shall apply for a visa to participate in the Course, RITZ Paris Ecole Ritz Escoffier shall deliver a

28 certificate confirming the Trainee s reservation upon request, subject to full payment of training. An enrollment certificate may also be provided to the Trainee upon receipt by RITZ Paris of the deposit payment. 17.Accommodation RITZ Paris shall not be responsible for the Trainee s accommodation. However, RITZ Paris Ecole Ritz Escoffier shall provide a selection of hotels, places and publications to assist the Trainee in finding an accommodation in Paris. For accommodation requests at the Ritz Paris Hotel, the Trainee should contact the Ritz Paris Customer Service team mentioning his/her Course at : T F reservations@ritzparis.com. 18.Intellectual property RITZ Paris holds all the intellectual property rights and copyright related to Ritz Escoffier Course content, including to any and all materials and documents provided to the Trainee during the Course. RITZ Paris holds all the intellectual property rights and copyright on the Ritz Escoffier database and any and all materials and documents released online. Any reproduction, modification or disclosure to third parties of all or any part of the Ritz Escoffier Course content, including of any materials and documents, under any form whatsoever, is strictly prohibited without prior written approval of RITZ Paris. The Trainee is explicitly prohibited from recording Ritz Escoffier Course and/or diffusing films made during the Course on any media without RITZ Paris prior express written approval. The Trainee and the company he/she might work for expressly acknowledge that RITZ PARIS and RITZ ESCOFFIER are registered trademarks owned by RITZ Paris and protected all over the world. No use of the RITZ PARIS and/or RITZ ESCOFFIER trademarks, or of any sign similar thereto, are allowed except to inform third parties that he/she took a course at the RITZ ESCOFFIER cooking school. 19.Liability and insurance RITZ Paris is covered by liability insurance. However, the Trainees must be covered by his/her own insurance in the event of any accident, and must provide RITZ Paris with a copy of said certificate of insurance upon registration. RITZ Paris shall in no event be held liable for any personal injury resulting from practical exercises performed during training and that would affect a customer. Moreover, RITZ Paris shall not be held liable for any damage or loss of personal belongings brought to the Ecole Ritz Escoffier by the Trainee. RITZ Paris shall in no event be held liable for any damage resulting from the Trainee-eating dishes made on the Course and/or taken out of the RITZ Paris premises. 20.Confidentiality The Trainee agrees to keep confidential all information related to the activity of RITZ Paris confidential, except with respect to information that is already in the public domain. 21.Governing law and Jurisdiction THESE TERMS SHALL BE GOVERNED BY FRENCH LAW. ANY DISPUTE ARISING FROM THEIR INTERPRETATION OR APPLICATION WILL BE UNDER THE EXCLUSIVE JURISDICTION OF THE PARIS COURTS. Trainee signature, name and date, preceded by the mention «read and approved» 15 place Vendôme Paris T ecole@ritzparis.com ritzescoffier.com rcs paris b siret