step abroad... TOWARDS A SUPERIOR CAREER

step abroad... TOWARDS A SUPERIOR CAREER

step abraod Graduates of LE CORDON BLEU Culinary programs in the United States have the opportunity to enter the Classic Cycle program at the Superior level, and 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.

Chef demonstrations of menu dishes are held in specially equipped and designed teaching kitchens complete with tilted mirrors and video screens that allow each student to follow the Chef s every move in detail. Demonstrations are followed by hands-on practical classes that are held in LE CORDON BLEU practical kitchens, where each student will prepare one of the dishes presented during the earlier demonstration on their own. Demonstration and practical classes are delivered by LE CORDON BLEU chefs who personally share their passion and professional expertise in the culinary arts with their students. LE CORDON BLEU boasts more than 85 Master Chefs worldwide that come to us from the kitchens of top hotels, Michelin-starred restaurants and exclusive catering establishments. They continue to pass on a rich culinary tradition that can be traced directly back to Auguste Escoffier and Henri-Paul Pellaprat.

LE CORDON BLEU Paris was founded in 1895 and has become one of the world s leading providers of culinary training. The LE CORDON BLEU curriculum includes both a traditional and global approach to the culinary arts. Students from over 70 nations come each year to its location in the 15th arrondissement of Paris, the city considered to be the gastronomic Mecca of the world. The opportunity to learn from and enjoy the regional flavors of France in the openair markets, pastry shops, bakeries, bistros and Michelin-starred restaurants makes Paris a living laboratory for students.

The demonstration and practical training format have been a new experience for me, I have thoroughly enjoyed this method of learning about French regional food while developing my skills under the chefs guidance. I am glad I decided to come to Paris to continue my culinary education. I have acquired a new language and have had a wonderful experience living in Paris. Kai-yin Cheng, Diplôme de Cuisine Paris (from College of Culinary Arts, Las Vegas)

Founded in 1933, LE CORDON BLEU London has become one of the most highly respected culinary schools in Britain, a reputation that was recognized by the Royal Family in 1952 when they invited LE CORDON BLEU to prepare the official Coronation menu for Queen Elizabeth II. Located in the heart of the vibrant West End of London, the school offers specially designed demonstration theatres and practical kitchens with a low student-tochef teaching ratio. Its fashionable location, close to London s highly acclaimed restaurants, social and cultural attractions is always popular with students.

After completing my Business degree, I wanted to study something creative. Culinary arts are the most beautiful expression in our daily life, so I chose the world famous Le Cordon Bleu school in London for this education. I have not been disappointed. I feel enriched by the whole experience - the fantastic teaching, experienced chefs and wonderful class mates who came from all over the world. I will use my new skills to start a career in the culinary world when I get back to Japan. Junko Konno, Grand Diplôme London

Ottawa LE CORDON BLEU Ottawa Culinary Arts Institute was established in 1988. With its bilingual voice and international flavor, Ottawa is the perfect multicultural environment for LE CORDON BLEU in North America. Students find the cross-cultural experience of studying at LE CORDON BLEU to be highly rewarding, in terms of both personal and professional growth. Located in a beautifully renovated heritage building in the heart of Ottawa s diplomatic community, the institute is also home to Signatures restaurant. Signatures is recognized as one of the finest restaurants in Canada and has been recognized by AAA/CAA with five diamonds.

I view Le Cordon Bleu as setting the bar for the rest of the culinary educators around the world. Choosing Le Cordon Bleu for my culinary education was not a hard decision. Of course, the first factor in my decision was the name and the esteem that goes along with it. The second factor, I would say, is the way in which the curriculum is taught. The only way you can truly learn is to see, taste and then do. This all being done under the watchful eyes of talented Chef instructors is very important. I attended the Le Cordon Bleu culinary program at Brown College in Mendota Heights, Minnesota. I truly look forward to attaining the Grande Diplôme in Ottawa and becoming an asset to Le Cordon Bleu International. Jared Northway, Grand Diplôme - Ottawa (from Brown College in Mendota Heights Minnesota)

Signatures is recognized as one of the finest restaurants in Canada and has been recognized by AAA/CAA with five diamonds. Students at the Superior level are given an opportunity to shadow the professional brigade by rotating through the different stations in the kitchen. They also participate in a restaurant simulation exercise by preparing menus for the Club des Amis du CORDON BLEU, a private club that holds a lunch at the restaurant two days per week. Students work in small teams creating a three-course meal under the supervision of one of our Master chefs.

The Superior Cuisine course, which culminates in the Diplôme de Cuisine LE CORDON BLEU, exposes students to the evolution of French cuisine and its contemporary profile. The menus demonstrated by the Chefs are inspired by current trends within the top kitchens internationally. Recipes are both original and contemporary interpretations of familiar classics. A variety of ingredients are chosen with consideration to quality and availability and include foie gras, truffles, and champagne. Intermediate and Superior Pâtisserie provide the opportunity for the student to enhance and develop their baking and pâtisserie technical skills, to focus on the development of advanced decoration and presentation techniques, and to develop a high level of technical skills in chocolate and sugar work.

2007 Session Dates and Tuition 1 Superior Cuisine Paris 2 ( 6,543.00) London ( 3,879.00) Jan. 4 to Mar. 16, 2007 Jan. 5 to Mar. 16, 2007 Feb. 12 to Mar. 16 (intensive) Mar. 23 to Jun. 8, 2007 Mar. 26 to Jun. 1, 2007 Jun. 15 to Aug. 24, 2007 Jun. 11 to Aug. 29, 2007 Oct. 5 to Dec. 14, 2007 Sept. 3 to Nov. 15, 2007 Nov. 19 to Dec. 14 (intensive) Ottawa ($ 7,088.00 CAD) Jan. 3 to Mar. 16, 2007 Mar. 27 to Jun. 8, 2007 Jun. 19 to Aug. 24, 2007 Sept. 4 to Nov. 16, 2007 1 LE CORDON BLEU reserves the right to increase tuition fees without notice. 2 It is strongly recommended that students applying to the Paris school have a working knowledge of French.

Intermediate Pâtisserie Superior Pâtisserie Paris 2 ( 2,318.00) Paris 2 ( 4,653.00) Jan. 4 to Mar. 16, 2007 Jan. 4 to Mar. 16, 2007 Mar. 26 to Jun. 1, 2007 Mar. 26 to Jun. 1, 2007 Jun. 11 to Aug. 29, 2007 Jun. 11 to Aug. 29, 2007 Sept. 3 to Nov. 15, 2007 Sept. 3 to Nov. 15, 2007 Nov. 19 to Dec. 14 (intensive) Nov. 19 to Dec. 14 (intensive) London ( 1,332.00) London ( 2,930.00) Jan. 5 to Mar. 16, 2007 Jan. 5 to Mar. 16, 2007 Mar. 23 to Jun. 8, 2007 Mar. 23 to Jun. 8, 2007 Jun. 12 to Aug. 24, 2007 Jun. 15 to Aug. 24, 2007 Jul. 23 to Aug. 31 (intensive) Sept. 3 to Oct. 5 (intensive) Oct. 5 to Dec. 14, 2007 Oct. 5 to Dec. 14, 2007 Ottawa ($ 2,685.00 CAD) Ottawa ($ 6,395.00 CAD) Jan. 3 to Mar. 16, 2007 Jan. 3 to Mar. 16, 2007 Mar. 27 to Jun. 8, 2007 Mar. 27 to Jun. 8, 2007 Jun. 19 to Aug. 24, 2007 Jun. 19 to Aug. 24, 2007 Sept. 4 to Nov. 16, 2007 Sept. 4 to Nov. 16, 2007

Application Process Application forms must be accompanied by a non-refundable application fee of 500 CAD, euro, or GBP. Applicants must include a transcript from their school. Upon acceptance of his/her application, a student will be sent a confirmation of enrollment and a registration package that will include our Academic and/or Administrative Policy and Procedures, which must be signed and returned. The balance owing is due six weeks before the course(s) begin. 3 This package also includes information on equipment and uniform requirements, housing, and a proof of student status letter, which can be used to procure a student visa. Enrollment is limited to space availability and requires a minimum of six students. LE CORDON BLEU reserves the right to establish a waiting list. 4 3 If the student s preferred Classic Cycle course is full, he/she may choose an alternate date or school without penalty. 4 LE CORDON BLEU reserves the right to cancel classes. In the unlikely event of cancellation, all tuition paid will be refunded or transferred to a future session at the student s request.

Application Process All applications are available at www.cordonbleu.edu and should be submitted to the school of choice, accompanied by the appropriate non-refundable application fee. LE CORDON BLEU PARIS 8, rue Léon Delhomme 75015 Paris, France tel: 011-33-1-53-68-22-50 fax: 011-33-1-48-56-03-96 paris@cordonbleu.edu LE CORDON BLEU LONDON 114 Marylebone Lane London, W1U 2HH, United Kingdom tel: 011-44-20-7935-3503 fax: 011-44-20-7935-7621 london@cordonbleu.edu LE CORDON BLEU OTTAWA 453 Laurier Avenue East Ottawa, Ontario, Canada K1N 6R4 tel: 1.613.236.2433 fax: 1.613.236.2460 ottawa@cordonbleu.edu For more information, please contact: 1.888.289.6302 or studyabroad@cordonbleu.edu

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