COURSE DETAILS

PARIS LONDON MEXICO OTTAWA U.S.A. ADELAIDE SYDNEY KOREA PERU JAPAN
 LE CORDON BLEU Classic Cycle
LE CORDON BLEU CLASSIC CYCLE teaches students to master the classic French techniques of Cuisine and
Pâtisserie in a complete and systematic manner. LE CORDON BLEU curriculum consists of three different levels
in Cuisine and Pâtisserie: Basic, Intermediate and Superior.

Students who successfully complete the three levels of study in each discipline receive Le Grand Diplôme
Le Cordon Bleu, a highly acclaimed passport to the Culinary World!

Each level of study can be completed in 10-11 weeks, with the exception of intensive courses, which are offered
periodically and allow students to earn a certificate in five weeks. Students can earn a Cuisine Diplôme or a
Pâtisserie Diplôme in less than one year, or Le Grand Diplôme by combining Cuisine and Pâtisserie courses at
each level of study.

Cuisine Cycle Pâtisserie Cycle

Basic Cuisine Certificate (B) Basic Pâtisserie Certificate (PB)
Intermediate Cuisine Certificate (I) Intermediate Pâtisserie Certificate (PI)
Superior Cuisine Certificate (S) Superior Pâtisserie Certificate (PS)

Diplôme de Cuisine Diplôme de Pâtisserie

Le Grand Diplôme LE CORDON BLEU

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 Course Contents
The Classic Cycle [Le Grand Diplôme]
Le Grand Diplôme Le Cordon Bleu is composed of
the Diplôme de Cuisine and the Diplôme de
Pâtisserie.
Cuisine Cycle [Diplôme de Cuisine]
Basic Cuisine Course (BC)
INTRODUCTION TO FRENCH CUISINE:
French culinary terms and definitions
Professional knife handling and introduction to diverse
cuts
Food preparation and presentation skills
Classic French techniques
Learning and building upon the foundation, stocks,
sauces, forcemeats and doughs
Variations on cooking methods
Matching method to product
Development of personal creativity and discipline
Intermediate Cuisine Course (IC)
Prerequisite: Basic Cuisine Certificate
IN-DEPTH STUDY OF FRENCH CLASSIC AND
REGIONAL CUISINES: (Both Bourgeoise and Haute)
Product origins and influences on regional cuisine
Perfecting professional kitchen skills
More advanced technical cuts and presentation
Seasonings and flavour appreciation in French regional
and classic cuisine
Food presentation techniques for platters and plates
Further developments in personal creativity and discipline
Superior Cuisine Course (SC)
Prerequisite: Intermediate Cuisine Certificate
CLASSICAL AND CONTEMPORARY “HAUTE
CUISINE”:
Precision and efficiency in the kitchen
Mastery of intricate techniques and methods
Recipe production with high quality and rare produce
Mastery of classic “haute cuisine” and contemporary
menu planning
Adaptation of menus based on the season and product
availability
Mastery of presentation and decoration
Extended personal creativity and discipline – a readiness
for working in industry
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Pâtisserie Cycle [Diplôme de Pâtisserie]
Basic Pâtisserie Course (BP)
INTRODUCTION TO FRENCH PâTISSERIE:
Basic doughs
Introduction to creams and fillings
Traditional desserts and cakes
Classical techniques, basic decoration
Masking and glaçage
Introduction to yeast doughs (breads and sweet doughs)
Basic French Pâtisserie terminology
Introduction to chocolate work and truffles (hand-
tempering and dipping)
Introduction to sweet petit fours
Intermediate Pâtisserie Course (IP)
Prerequisite: Basic Pâtisserie Certificate
Artistic decorative skills – fine line and border piping,
extension work using Royal Icing
Variations on restaurant desserts, including soufflés
Savoury and sweet petits fours, classic and contemporary
presentations
Introduction to viennoiserie (croissants and brioches)
Mastering Bavarian creams and mousses
Caramel and nougatine (use of these components to
assemble and decorate a croquembouche)
Developing chocolate hand-tempering and dipping skills
Introduction to show pieces (chocolate centre pieces and
celebration cakes)
Superior Pâtisserie Course (SP)
Prerequisite: Intermediate Pâtisserie Certificate
• PART I: CONTEMPORARY RESTAURANT DESSERTS
Hot and cold restaurant desserts, including soufflés,
contemporary cakes, tarts, bûches. Emphasis on
decoration and plate presentation. In-depth study of
flavours, aromas and spices.
• PART II: THE ART OF CHOCOLATE
Tempering of chocolates, hand-dipped and moulded
chocolates, mixing different chocolates and textures,
chocolate boxes and flowers, sculpture and display
• PART III: ARTISTIC SUGAR CREATIONS
Techniques of cooking, colouring and pulling sugar
Pulled sugar flowers and ribbons
Blown sugar spheres, fruits and animals
Pastillage – centre piece (cut out and assembly, fine
piping, extension work, use of spray gun)
• PART IV: BOULANGERIE MODULE
A two-day hands-on module which introduces the ancient
art of bread baking. Learn the secret techniques and
sacred processes for making fresh bread and rolls found
in a typical French Boulangerie, as well as worldwide
Artisan Breads. The following is a selection of breads
made during the course: crusty French baguette, pain de
campagne, campillou, pain décore, foccacia, ciabatta.
 Admissions Information
Application
All applications must be accompanied by a LE CORDON
BLEU application form together with four passport-size
photographs, a Curriculum Vitae (résumé) and a letter of
motivation. Please refer to the Application Form for full
details.
Official Admission
Upon receipt and acceptance of your application by the
Admissions Jury, LE CORDON BLEU will send you a
‘receipted deposit tax invoice’ against the deposit already
received. This will also show future balance payment
amounts and payment due dates. The balance of fees
must be paid in cleared funds no less than six weeks
prior to the commencement of the course(s). We
advise for the balance to reach LE CORDON BLEU at
least ten weeks before the course starts to save
disappointment. Only students whose tuition fees are paid
in full will be permitted to commence class. Please refer
to the Application Form for full details.
Payment, Deferment and Cancellation
Please refer to the Application Form for terms and
conditions.
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 of places and to apply as soon as
possible.
School Visits
LE CORDON BLEU welcomes students and parents who
wish to visit the School. Please call ahead to schedule an
appointment. Phone +44 (0)20 7935 3503.
Visa Information
Different immigration requirements do apply to citizens of
different countries. Applicants are advised to obtain
information on visa requirements weeks in advance of
departure by consulting http://www.britain-info.org or their
local British Embassy or Consulate.
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Student Insurance
All students are required to 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 Britain. Tetanus and Tuberculosis
vaccinations are advised for all students. Please contact
the British Embassy or Consulate nearest you for
vaccination recommendations.
Lodging
A list of accommodation agencies, hotels and hostels is
available to applicants. The internet is also a valuable
resource for students looking for lodgings.
Transfers between Le Cordon Bleu Schools
Certificates and Diplomas awarded at LE CORDON BLEU
London are given full equivalence at LE CORON BLEU
schools in Paris, Ottawa, Tokyo, Sydney and Adelaide.
This intraschool exchange depends on availability of
space and acceptance by each LE CORDON BLEU
school. Please note that Superior level courses are also
offered at LE CORDON BLEU schools in Paris, Ottawa,
Sydney and Tokyo.
Student Orientation Session
New students are required to attend the Orientation
session held before classes begin. Students will receive
their locker assignments, uniforms and equipment as well
as class schedules at this time.
Internal Rules
All students must acknowledge receipt of LE CORDON
BLEU rules and regulations on the orientation day. Class
attendance is compulsory and systematically recorded.
Minimum Age Requirement
The preferred minimum age for all courses is 18.
 Admissions Information
Weekly Schedule
Cuisine courses*:
3 demonstrations, 3 practical classes
Pâtisserie courses*:
2 demonstrations, 2 practical classes
Intensive Cuisine courses (6 weeks):
6 demonstrations, 6 practical classes
Intensive Pâtisserie courses (5 weeks):
4 demonstrations, 4 practical classes
* Course work is usually completed within 10 weeks,
although examinations and the awards ceremony may be
held subsequently. Please refer to the LE CORDON BLEU
calendar for exact dates.
Demonstrations and Practical Classes are scheduled
Monday through Saturday at any of the following times:
9.00 am, 1.00 pm, 4.00 pm and 7.00 pm. The schedule
is posted weekly.
Le Cordon Bleu Equipment and Uniform
With the guidance of our teaching chefs, we have
compiled a special package of all the equipment and
uniform that students need. This uniform and equipment
package is remitted to students entering Basic Cuisine
and/or Basic Pâtisserie. Additional items may be
purchased at the School’s boutique.
Scholarship Information
LE CORDON BLEU offers students of all nationalities
several scholarship opportunities:
THE JAMES BEARD/LE CORDON BLEU
SCHOLARSHIP:
In recognition of James Beard, “the Father of American
Gastronomy”, this annual full tuition scholarship offers
• BASIC CUISINE at the London School
• BASIC PÂTISSERIE at the Paris School
• BASIC CUISINE or BASIC PÂTISSERIE at the Ottawa
School
LE CORDON BLEU also offers a partial scholarship for
the Master of Arts in Gastronomy programme at Adelaide
University, South Australia. Decisions are made on the
basis of financial need, aptitude and specific stipulations
on the application form. Application fee is US $25.
For more information: www.jamesbeard.org or please call
+1 (212) 675-4984 or in US and Canada only (800)-36-
Beard.
IACP/LE CORDON BLEU SCHOLARSHIP:
The International Association of Culinary Professionals
and LE CORDON BLEU are proud to promote culinary
arts education by offering this full tuition scholarship in
BASIC PÂTISSERIE at the Paris and London Schools.

Students enrolled on our Diploma or Certificate
programmes must wear LE CORDON BLEU uniform and
keep it tidy and presentable at all times. Students are
also required to wear professional, non-skid shoes
that ensure their health and safety (sports shoes do
not meet these requirements).
Awards are given to deserving and talented individuals
preparing for a career in the food industry.
For more information: www.iacp_online.org or please call
+1 (502) 587-7953 for information.

Intensive Cuisine and Pâtisserie Courses

LE CORDON BLEU offers Intensive Cuisine and Pâtisserie courses at the Basic, Intermediate and Superior levels,
allowing students to earn their certificates in five-week periods.
Two to three classes per day are scheduled five or six days each week.
Enrolment is limited and priority is given to students who have previously completed intensive courses.
Please refer to the calendar for exact dates.

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 Most Frequently Asked Questions
How long does it take to process the application for
the course?
Jury decisions are made within two weeks from receipt of
application with 20% non-refundable deposit. If the Jury
accepts your application, you will be sent a receipted
deposit tax invoice. Please note that once balance funds
have been cleared, then a receipted settlement invoice
together with letter of start dates and latest course
enhancements will be despatched to you. If the Jury
rejects your application, your deposit will be returned
within this period.
prefer to specialise in just one of them, choose the
Cuisine Diplôme or the Pâtisserie Diplôme.
I am not sure if I want to do the whole Diplôme
course, what should I do?
Simply apply for one of the Basic-level certificate courses.
It will give you an excellent grounding in Cuisine or
Pâtisserie and, based on availability, you can always
continue the next levels at some future time. In this case
you will not be eligible for the course discounts.

If I decide to do the Diploma or Grand Diplôme, is

What type of students typically enrol for the school?
there some kind of discount?
A broad selection of international people from a wide
The Diploma and the Grand Diplôme is the best formula
variety of backgrounds. This includes recent graduates,
for the ambitious student in search of a time-effective
college-leavers and career-changers, all with one
culinary education. A Diplôme or Grand Diplôme also
common aim – a passion to cook to the highest level.
gives a significant tuition fee advantage compared to
enrolling for each certificate separately.

What is the latest I can apply before commencement

of the class?
The earlier your application is will ensure a greater
possibility of enrolling on your first choice. A 20% non-
refundable deposit with your application is first
required. At the very latest we must receive the balance
of funds six weeks before the course beginning. A
confirmed place will be given only when final payment is
cleared. Our Classic courses become booked early; we
strongly suggest you pay your outstanding balance at
least ten weeks before the course begins to save
disappointment.
Why do some courses actually end in the 11th week?
If the School is closed for more than one British national
holiday in a given term, the examinations and awards
ceremony will probably be held in the 11th week. Exact
dates are published well in advance.
Are courses held in the evening or on Saturday?
At some point in your studies at LE CORDON BLEU you
will surely have a course that meets regularly in the
evening, or on Saturday.

I am interested to find out whether your school mostly Do I have to choose between Cuisine and Pâtisserie?
focuses on the French cuisine or is there also other Absolutely not! LE CORDON BLEU encourages students
options and opportunities? to study both Cuisine and Pâtisserie.
LE CORDON BLEU teaches classical French techniques
and methods using traditional and contemporary
receipes.

What are the methods of payment that you accept?

We accept cash, credit cards (not American Express),
preferably telegraphic bank transfer or banker’s draft
(student pays for bank charges).

I am serious about becoming a Chef and opening my

own restaurant – what’s the best course for me?
We recommend the Grand Diplôme for comprehensive
and intensive training in Cuisine and Pâtisserie. If you

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 Most Frequently Asked Questions
May I enrol on Basic Cuisine and Intermediate
Pâtisserie at the same time?
Only Cuisine and Pâtisserie courses at the same level
– Basic, Intermediate, Superior – can be taken
simultaneously.
What is an Intensive Course?
If you are short on time but have lots of energy, you can
take our Basic, Intermediate or Superior-level Certificate
courses in just five-week intensive courses.
Scheduling permits only one intensive certificate course at
a time, in either Cuisine or Pâtisserie.
How do I obtain information about visas?
The best source of accurate British visa information is the
internet: http://www.britain-info.org or your local British
Embassy or Consulate. Entering students are encouraged
to apply for visas several weeks prior to departure.
Is an insurance plan necessary?
It is essential to cover at least accident, illness and liability.
Insurance must be international and cover the period of
your training at LE CORDON BLEU. Proof of insurance
is necessary in order to obtain a visa.
Do I need to speak fluent French to study at LE
CORDON BLEU?
No. All classes at LE CORDON BLEU London are held in
English. However, it is important that you have a good
command of the English language.
Does LE CORDON BLEU help students find lodgings?
LE CORDON BLEU sends a list of rental agencies and
home-stay organisations to all students who request it on
their Application Form.
Is it difficult to find a place to live in London?
Yes and no. It is difficult to find a large apartment at a low
price, but anyone who is realistic about space require-
ments will find the right place at reasonable cost.
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How much will I need per month in addition to
housing?
In addition to housing (see above) a monthly subway/bus
pass costs approximately £75. Personal expenses vary
greatly; some students live on small budgets, others on
generous ones. £250 for food and incidentals is the
estimated minimum.
Should I start looking for a place to live prior to my
arrival in London, or should I arrive at least two weeks
in advance?
Whilst either way will work, we would advise students to
resolve accommodation arrangements before arrival.
More and more students are looking for housing by using
the internet.
Can I visit LE CORDON BLEU London before I make a
decision?
Yes, you may. We have dedicated staff who will show you
around our School and answer any questions you may
have. Please make an appointment through our contact
number below.
Can I work while studying at LE CORDON BLEU?
If you are eligible to gain a student visa, you may work up
to 20 hours per week. This is usually on a part-time basis.
Please visit the British Embassy website or telephone your
local British Embassy or Consulate for visa information.
The web address is www.britain-info.org
For further details on registration please contact us at +44
(0)20 7935 3503 or london@cordonbleu.edu
 Elective Courses
An Elective Course is an extension to the “Classic Theory
Cyle” training programme. Students must have (included within Classic Cycle 10-week course
already completed the Basic Cuisine and Pâtisserie fees)
level of the Grand Diplôme to be eligible for this A series of sessions designed to complement the
course. practical element of the Classic Cycle Programme and will
include:

Master Chef Catering (additional charge – French Culinary Terms

refer to price list)
Classical Kitchen Departmentation
A three-week course for professionals and amateurs
who have mastered the basics of cuisine and Cooking Methods
pâtisserie. Students will learn how to produce both History of French Cuisine
sweet and savoury recipes suitable for buffet presentation
and how to decorate to a specific theme. Students will Regional French Dishes
acquire the skills necessary to produce food in large Menu Planning and Costing
quantities of a high standard, with emphasis placed on
techniques used and end presentation. Classical Table Settings
techniques of the making and use of chaud froid and
Flambé and Carving
terrines, for example, are combined with modern
techniques in presentation and miniaturisation. Nutrition

Wine and Cheese

The catering course is held five days a week
(excluding bank holidays), each week based upon a Beer and Whisky
different theme. The students work in groups under the
Commodities
supervision of a Le Cordon Bleu Chef de Cuisine or Chef
de Pâtisserie. A typical week begins with pâtisserie
classes on Monday and Tuesday, Wednesday and
Thursday are devoted to cuisine classes and Friday is
reserved to assemble the final buffet, including flower
arrangements and table decoration. This process is
supervised by the chefs. Those who complete the full
course are awarded the Certificat de
Perfectionnement en Cuisine Traiteur. This course is an
excellent complement to the Classic Cycle courses and to
the Grand Diplôme. The three buffet themes are:

Autumn Buffet
A seasonal harvest of fruits, frish and meat using
innovative presentation techniques.

Summer Buffet
Celebrating special occasions with traditional and
contemporary dishes using summer produce.

Gala Reception
This classic presentation of a formal buffet using
traditional French tecnhiques finalises the three-week
programme.

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 Advanced Programmes
LE CORDON BLEU Bachelor and Masters Degrees in Australia
In an exciting new move, LE CORDON BLEU
International, Adelaide University and University of South
Australia have collaborated to offer both Bachelor and
Master degree programmes to hospitality industry
professionals. Whether you are pursuing career
advancement in the food and beverage industry, or you
aspire to manage or operate your own world-famous
restaurant, café, pâtisserie shop or tea room, LE
CORDON BLEU will provide you with the business skills
needed for success.
LE CORDON BLEU Bachelor Degree in
Restaurant Business
The Bachelor degree is a two-year intensive
programme focusing on preparing students for
careers in the hospitality, restaurant, food and
beverage industry – combining both academic studies
and paid industry placement. The degree will provide you
with the business knowledge and technical skills needed
to meet the rigorous demands of the international
restaurant and hospitality industry.
• Satisfactory completion of the SACE Stage 2
requirements or equivalent inter-state/overseas
secondary education (eg International Baccalaureate)
and demonstrated ability to undertake tertiary level
studies.
• International entry – English language fluency
requirement IELTS 5.5.
• Students who have completed at least the LE
CORDON BLEU Intermediate Cuisine are eligible for
direct entry into Stage 3.
LE CORDON BLEU Master of Business
Administration
International Hotel and Resort Management
This programme has been developed in association
with the University of South Australia for industry pro-
fessionals seeking careers at management and cor-
porate levels within international hotel chains.
Promoting the development of conceptual and analytical
evaluation, core classes also provide students with the
skills and concepts needed to ensure the ongoing
contribution of an organisation’s information systems.
Entry Criteria:
• An undergraduate degree in a related discipline plus
two years of professional hospitality industry
experience at a level of middle management or higher
9
can apply for direct enrolment into the MBA; or
• An undergraduate degree in a related discipline plus
one year of hospitality industry experience can apply
to enrol in the Graduate Certificate. A “credit grade
average” will be required to proceed to the MBA level;
or
• An undergraduate degree in an unrelated discipline
plus two years of professional hospitality industry
experience at a level of middle management or higher
can apply to enrol in the Graduate Certificate. A
“credit grade average” will be required to proceed to
the MBA level; or
• No undergraduate degree qualification but with five
years professional hospitality industry experience at a
level of middle management or above can apply to
enrol in the Graduate Certificate. A “credit grade
average” will be required to proceed to the MBA level.
LE CORDON BLEU Master of Arts in
Gastronomy
This programme has been developed in association with
the University of Adelaide for individuals who have a
passion for the study of gastronomy and for professionals
seeking related careers in media or tourism. Courses
explore a vast array of topics ranging from the cultural
meanings of food, the role of alcohol in traditional
societies to more objective courses with concentration on
recipe writing techniques and menu design.
Entry Criteria:
• An undergraduate degree from a recognised university
will suffice for entry. (Note: If the applicant has no
background in food and wine they will be required to
complete the elective “Food and Wine Technology”);
or
• No undergraduate degree but who has or can
demonstrate the capacity to undertake tertiary level
study and who has two years of relevant industry
experience can apply for entry.
Prospective students are invited to contact:
LE CORDON BLEU AUSTRALIA
E-mail degree@cordonbleu.edu
Internet http://www.cordonbleu.edu
New
IELTS 4.5 level or TOEFL 450 as prerequisite English for
LE CORDON BLEU students 20 weeks.
 Le Cordon Bleu Paris Le Cordon Bleu Australia
8 Rue Léon Delhomme Management Courses and Corporate Office
75015 Paris, France Days Road, Regency Park
Telephone +33 (0)1 53 68 22 50 South Australia 5010, Australia
Fax +33 (0)1 48 56 03 96 Telephone +61 8 8346 3700
paris@cordonbleu.edu Fax +61 8 8346 3755
australia@cordonbleu.edu
Le Cordon Bleu London
114 Marylebone Lane Le Cordon Bleu Sydney
London W1U 2HH, UK 250 Blaxland Road, Ryde
Telephone +44 (0)20 7935 3503 Sydney, NSW 2112, Australia
Fax +44 (0)20 7935 7621 Telephone +61 8 8346 3700
london@cordonbleu.edu Fax +61 8 8346 3755
australia@cordonbleu.edu
Le Cordon Bleu Mexico
Universidad Anahuac, Av Lomas Anahuac s/n
Le Cordon Bleu Korea
Lomas Anahuac, Mexico CP 52760, Mexico
53-12 Chungpa-dong 2Ka, Yongsan-Ku
Telephone +52 555 627 0210 Ext 7132
Seoul, 140742, Korea
Fax +52 555 627 0210 Ext 8724
Telephone +82 2 710 9940
Le Cordon Bleu Paris Fax +82 2 710 9941
Ottawa Culinary Arts Institute
School and Restaurant Le Cordon Bleu Peru
453 Laurier Avenue East Av Nuñez de Balboa 530
Ottawa, Ontario K1N 6R4, Canada Miraflores, Lima 18, Peru
Telephone +1 613 236 4459/+1 613 236 CHEF (2433) Telephone +51 1 242 8222
Fax +1 613 236 2460 Fax +51 1 242 9209
Restaurant Line +1 613 236 2499
Toll Free Number +1 888 289 6302 Le Cordon Bleu Tokyo
ottawa@cordonbleu.edu Roob-1, 28-13 Sarugaku-Cho, Daikanyama
ottawabrochure@cordonbleu.edu Shibuya-ku, Tokyo 150-0033, Japan
Telephone +81 3 5489 0141
Le Cordon Bleu USA Fax +81 3 5489 0145
Le Cordon Bleu Corporate Office tokyo@cordonbleu.edu
40 Enterprise Avenue, Secaucus
NJ 07094-2517, USA Le Cordon Bleu Yokohama
Telephone +1 201 617 5221 2-18-1, Takashima, Nishi-Ku
Fax +1 201 617 1914 Yokohama-Shi, Kanagawa, Japan
Toll Free Number +1 800 457 CHEF (2433) Telephone +81 4 5440 4720
info@cordonbleu.edu Fax +81 4 5440 4722

http://www.cordonbleu.edu e-mail: info@cordonbleu.edu

This form supersedes all previous forms 11/2002

PARIS LONDON MEXICO OTTAWA U.S.A. ADELAIDE SYDNEY KOREA PERU JAPAN

10
 LE CORDON BLEU LONDON
114 Marylebone Lane, London W1U 2HH, UK
Telephone +44 (0)20 7935 3503 Fax +44 (0)20 7935 7621
E-mail: london@cordonbleu.edu Web: www.cordonbleu.edu

11
LE CORDON BLEU LONDON
114 Marylebone Lane
London W1U 2HH, UK
Telephone +44 (0)20 7935 3503
Fax +44 (0)20 7935 7621
london@cordonbleu.edu
 WINTER TERM
Monday 6th January – Friday 14th March 2003 (10 week)

SPRING TERM
Monday 17th March – Friday 30th May 2003 (11 week)

SUMMER TERM
Monday 2nd June – Friday 8th August 2003 (10 week)

AUTUMN TERM
Monday 6th October – Friday 19th December 2003 (11 week)

LONDON INTENSIVE SESSIONS

SESSION 1
Monday 20th January – Friday 21st February
Basic Pâtisserie

SESSION 2
Monday 10th March – Thursday 17th April
Basic Cuisine

SESSION 3
Tuesday 22nd April – Thursday 29th May
Intermediate Cuisine

SESSION 4
Monday 23rd June – Friday 25th July
Basic Pâtisserie

SESSION 5
Monday 21st July – Friday 29th August
Intermediate Cuisine

SESSION 6
Monday 28th July – Friday 29th August
Intermediate Pâtisserie

SESSION 7
Monday 1st September – Friday 3rd October
Basic Cuisine Superior Cuisine Superior Pâtisserie

MASTER CHEF CATERING COURSE

Monday 11th August – Friday 29th August
 LONDON TUITION FEES 2003
THE DIPLOMA
There are several tuition and fee structures for students, depending upon the programme in which the
student enrols.
Le Grand Diplôme Le Cordon Bleu
Our best option for the ambitious student, both Cuisine and Pâtisserie 9-month courses are taken
simultaneously, in successive trimesters without interruption.
Tuition and fees package total £18,722.00
Less Non-refundable Application Fee £2,000.00
Balance payment required* £16,722.00
The Cuisine Diplôme Le Cordon Bleu
9 month programme without interruption with 3 Courses : Basic, Intermediate, Superior Cuisine.
Tuition and fees package total £11,755.00
Less Non-refundable Application Fee £1,000.00
Balance payment required* £10,755.00
The Pâtisserie Diplôme Le Cordon Bleu
9 month programme without interruption with 3 courses : Basic, Intermediate, Superior Pâtisserie.
Tuition and fees package total £8,888.00
Less Non-refundable Application Fee £1,000.00
Balance payment required* £7,888.00
In the above programmes, the certificates which compose the diploma must be obtained in 9 months or less.

THE CERTIFICATES “À LA CARTE”

This “à la carte” option is best suited to students who require flexibility.
Basic Cuisine Certificate
Tuition and fees package total £4,191.00
Less Non-refundable Application Fee £500.00
Balance payment required* £3,691.00
Intermediate Cuisine Certificate
Tuition and fees package total £3,865.00
Less Non-refundable Application Fee £500.00
Balance payment required* £3,365.00
Superior Cuisine Certificate
Tuition and fees package total £4,290.00
Less Non-refundable Application Fee £500.00
Balance payment required* £3,790.00
Basic Pâtisserie Certificate
Tuition and fees package total £3,153.00
Less Non-refundable Application Fee £500.00
Balance payment required* £2,653.00
Intermediate Pâtisserie Certificate
Tuition and fees package total £2,940.00
Less Non-refundable Application Fee £500.00
Balance payment required* £2,440.00
Superior Pâtisserie Certificate
Tuition and fees package total £3,235.00
Less Non-refundable Application Fee £500.00
Balance payment required* £2,735.00

ELECTIVE COURSES
Master Chef Catering Programme
Tuition fees total £2,975.00
Less Non-refundable Application Fee £297.00
Balance payment required* £2,678.00
CONDITIONS
• The Non-refundable Application fee must accompany the Application Form.
* The balance of the tuition and fees package must be paid in full, at least 6 weeks prior to the beginning
of the session.
NB: Students enrolling at the Institute must have a Le Cordon Bleu uniform and equipment set (provided by
the Institute upon enrolment), the cost for which is included in the above. The above fees also include the
costs of each course’s Graduation dinner. (May 2003)
A P P L I C AT I O N F O R M L O N D O N
1 – Personal Information 3 – Emergency Contact Information

Title Mr
Mrs
Miss
Ms
Other
Title Mr
Mrs
Miss
Ms
Other

Last Name Last Name

First Name First Name

PERMANENT ADDRESS PERMANENT ADDRESS

House/Flat Number House/Flat Number

Street Name Street Name

City City

County/State/Region County/State/Region

Postcode/Zipcode Country Postcode/Zipcode Country

E-mail E-mail

Telephone (please include country and area codes) Telephone (please include country and area codes)

Facsimile (please include country and area codes) Facsimile (please include country and area codes)

Mobile Mobile

Please give details of any disabilities

or illnesses (including dyslexia)
2 – Invoicing Information
(leave blank if same as above)

Title Mr
Mrs
Miss
Ms
Other

Last Name 4 – Citizenship Information

Nationality
First Name

PERMANENT ADDRESS Passport Number

House/Flat Number

Place of Birth
Street Name

Date of Birth (dd) (mm) (yyyy)

City
For information concerning visas to study in the UK, please

County/State/Region see the “Course Details” insert.

Postcode/Zipcode Country 5 – Course Selection and Entry Date

Please mark the diploma or certificate you are applying for,

E-mail and your preferred starting date:

Telephone (please include country and area codes)
Facsimile (please include country and area codes)
Mobile
5.1 Diploma Options (please refer to LE CORDON BLEU
calendar)
Diploma Options must be completed without interruption

Le Grand Diplôme (Cuisine and Pâtisserie Diplomas
simultaneously)

Diplôme de Cuisine (three Cuisine Certificates: Basic,
Intermediate and Superior)

Diplôme de Pâtisserie (three Pâtisserie Certificates: Basic, Other (please specify) eg word-of-mouth, friend, relative, guide etc)
Intermediate and Superior)
Term:
Winter
Summer Age Range

18-23
24-29
30-35
36-39
Over 40

Spring
Autumn
Entry Date (day) (month) (year)
8 – Application Procedure

5.2 Certificate Courses “À La Carte” (please refer to LE Stage 1

CORDON BLEU calendar)
Complete and sign Application Form

Certificate

Basic Cuisine

Intermediate Cuisine

Superior Cuisine

Basic Pâtisserie

Intermediate Pâtisserie

Superior Pâtisserie
5.3 Intensive Certificate Courses (please refer to LE
CORDON BLEU calendar)

Attach your CV (your résumé including your background,
Entry Date (day/month/year)
education and special interests)

Attach a Letter of Motivation explaining your culinary goals,
career objectives and reasons for choosing Le Cordon Bleu

If applicable, include evidence of attending and attaining prior
Le Cordon Bleu Certificates or Diplomas (photocopies only –
Le Cordon Bleu will retain these)

Enclose a non-refundable application fee of £500 per Certificate
course, £1,000 for a Diploma course or £2,000 for Le Grand
Diplôme course. Payment may be made by any of the methods
below:
Form of Payment (please complete in block capitals)

Entry Date (day/month/year) All fees should be payable in Pounds Sterling

Basic Cuisine
Payment by Credit/Debit Card

Basic Pâtisserie I (name) authorise Le Cordon

Intermediate Cuisine Bleu Ltd to debit my account with £ for the

Intermediate Pâtisserie Application Fee(s) for (name of student)

as follows:

Superior Cuisine
Credit/Debit Card: (American Express card not accepted)

Superior Pâtisserie

Visa
MasterCard
Switch
Delta
JCB
Card Number
5.4 Elective Courses (only for Certificate or Diploma
applicants. Please refer to LE CORDON BLEU calendar) Expiry Date Valid from (date) Issue No
Entry Date (day/month/year)

Master Chef Catering

Signature Date
6 – Education and Training
Please provide details of all prior LE CORDON BLEU courses
Payment by Cheque
and/or other university or culinary programmes with dates: I enclose a cheque for the sum of £ made payable
to Le Cordon Bleu Ltd (Eurocheques not accepted).

Payment by Bank Transfer

Please refer to the ‘Terms and Conditions of Payment’ section
1.4 (following) for bank details. When paying by Bank Transfer,
please include all proofs of Transfer with this form or in sub-
Please provide details of all prior professional experience with dates:
sequent payment advice to Le Cordon Bleu. Students are
required to pay all bank fees incurred when transferring funds.
It is the responsibility of the individual to ensure that their bank
clearly notes their name on the transfer document.

Stage 2
Upon the receipt and acceptance of the Application, required
7 – How Did You Find Out About Le Cordon
documents and Application Fee by the Admissions Jury, Le Cordon
Bleu? (tick as many options below as apply to you) Bleu will send you an Admission Proposal, which includes a receipt
and a statement showing the balance required for full payment.
Le Cordon Bleu Institute – which institute?
Representative/Agent – who? which city?
Stage 3
Internet – which website?
On receipt of the Admission Proposal, please read it carefully. If you
Advertising – which magazine or newspaper? wish to proceed with your enrolment, the proposal must be signed
Le Cordon Bleu Books – which book? and returned to Le Cordon Bleu together with the payment balance
shown due within 30 days. Upon receipt, Le Cordon Bleu will send

Former Student
Reputation you an Official Enrolment Letter. Upon full payment of fees a visa

Professional Association
Career Fair or Trade Show letter can be produced upon request.
 Admissions Policy
1 Offers: Offers of course placements will be based on the assessment of the Admissions Jury having considered the extent to which the qualifications, proficiencies
and aspirations of the applicant are matched by the courses offered by Le Cordon Bleu. All classes are taught in English.
2 Qualifications: It is the responsibility of the student to ensure that he/she is proficient with spoken and written English to enable the lectures to be understood and
to participate in dialogue with the tutors during classes. Examples of base entry requirements are as follows, though in certain circumstances we may accept a
student on to a course with no formal qualifications:
High School Diploma (USA) High School Certificate (Japan) GCSEs (UK) CAP/Baccalaureat (France)
Other qualifications will be accepted by the Admissions Jury as evidence of prior study and learning as long as the applicant can demonstrate the qualification is
normally of an equivalent academic standard to the above examples.
3 Application: The application form must be completed satisfactorily, ie all sections legible and complete. Le Cordon Bleu undertakes to ensure that all applications
are assessed in an ethical and responsible manner.
4 Approval: Approval for admission will only be given once the terms and conditions of Le Cordon Bleu have been fully satisfied. Due consideration will be placed on
the student’s motivation to achieve the qualifications offered by Le Cordon Bleu and their future aspirations as set out in their ‘letter of motivation’. Trade or industry
experience is not considered mandatory. In the event that we are unable to offer a place at Le Cordon Bleu, an appeal can be lodged, in writing within 14 days, to
the Academic Director of Le Cordon Bleu London, whose decision in these matters is final.
5 General: No student shall be entitled to use the name and/or logo “Le Cordon Bleu” and/or similar names or logos under any circumstance or at any time or in any
place (including internet), whatsoever whether before, during or after their training and whether as a trade mark, company or trading name, domain name or otherwise.
All students shall be bound to comply with the Rules and Regulations issued by the Institute.
The Institute reserves the right in its absolute discretion to modify the enrolment procedure, fees, organisation and/or structure of any or all of its courses.
Le Cordon Bleu declines all liability in case of accident, loss, damage, civil responsibility of the student or other similar cases. Le Cordon Bleu strongly suggests that
the student takes the appropriate insurance to cover such risks.
The Institute shall be under no liability whatsoever to any student for any loss or damage, except personal injury or death, sustained at or upon the Institute’s
premises howsoever caused, and whether in respect of any negligent act or omission by the Institute, its employees, agents or servants or otherwise.
The Institute shall be under no liability whatsoever to any student for any loss or damage, except personal injury or death, suffered by reason of the failure of the
Institute, its employees, agents or servants to notify the students of any risk or danger of which they had no prior knowledge nor ought reasonably to have had such
knowledge.
Students may take photographs of the Institute’s premises only with the prior approval of the member of the Institute’s management committee. Le Cordon Bleu will
normally permit students to take, at the end of class and for strictly personal use only, photographs of dishes prepared by Le Cordon Bleu instructor chefs from
recipes demonstrated during that class. Students agree that copyright in all photographs taken on the Institute’s premises will be owned exclusively by Le Cordon
Bleu and such photographs may be used by students only for personal, non-commercial purposes. The use by students of video cameras or any other form of
moving picture camera or audio recording equipment is not permitted on the Institute’s premises.

Terms and Conditions of Payment, Deferment and Cancellation

1 Payment
1.1 The non-refundable Application Fee (£500 per Certificate course, £1,000 for a Diploma course or £2,000 for the Grand Diplôme course) is payable and
must be sent together with the completed Application Form. Full payment of tuition fees (see Application Procedure) is due once an offer is made for a place
to the student by Le Cordon Bleu following the issue of an Admission Proposal.
1.2 The full amount of the fees payable shall be paid in cleared funds not less than six weeks before the first day of class.
1.3 If an applicant fails to comply with Condition 1.2, the Institute shall be entitled to cancel his/her place on the course and any deposit or fees paid shall not be
refundable.
1.4 All fees are paid in Pounds Sterling only. Payment may be made by bank transfer (details below), Visa, MasterCard, Switch, Delta, JCB, cheque or cash. All
cheques to be made payable to Le Cordon Bleu Ltd:
Beneficiary Name: Le Cordon Bleu Ltd
Bank Name: Barclays Bank
Bank Address: Pall Mall Corporate Banking Group, 50 Pall Mall, PO Box 15165, London SW1A 1QF
Bank Sort Code: 20-67-59
Account Number: 10262455
1.5 Students are required to pay all bank fees incurred when transferring funds. Students must ensure that their bank transfer includes their name.
2 Deferment
2.1 An applicant who has secured a place on a Classic Cycle course(s) by either paying the Non-refundable Application Fee (£500 for a Certificate course, £1,000
for a Diploma course or £2,000 for the Grand Diplôme course) or the full tuition fee due (see above), may defer his/her commencement of the course(s), to a
later term, if written notice is received a minimum of six weeks prior to the commencement of the course. Students can defer only once – there is no fee for
this deferment, though students will have to pay any increase in course fees. The permitted maximum length of the deferment is one year from the originally
requested entry date.
2.2 If the Institute is ultimately unable to place the student in a later course, the Institute will refund any fees paid less the non-refundable Application Fee.
2.3 An applicant who enrols in the DIPLOMA OPTION is not allowed to postpone the date of entrance in the Intermediate or Superior levels.
3 Cancellation
3.1 A student who, having accepted an Admission Proposal offered by the institute, gives notice to cancel more than six weeks prior to the commencement of the
course, shall be entitled to a refund of all payments made, less the Application Fee. No refunds will be made for cancellations received six weeks or less before
the start of the course, except in the cases enumerated in 3.2 below. Complete tuition fees will be refunded for any subsequent courses less the paid Application
Fee(s).
3.2 A student who cancels less than six and more than four weeks before the first day of the class for reasons beyond his/her control such as a medical emergency,
death within the immediate family, or natural disaster, and provides written justification of it, shall be entitled to a refund of 50% of the total tuition fee paid for
the first course on which he/she is enrolled. No refunds will be made for cancellations received four weeks or less before the start of the course(s).
3.3 If a student fails to complete a course for any reason whatsoever, no refund of fees or reduction in fees payable shall be made. Le Cordon Bleu will not refund
course fees once the course has started.
3.4 Le Cordon Bleu strongly suggests that you take out the appropriate insurance cover to safeguard against any possible loss of deposit/fees through being unable
to attend the course(s).
3.5 In the unlikely event of a course being cancelled, all fees paid by the student in advance will be refunded in full.

I understand that I am required to notify Le Cordon Bleu of any amendments regarding said information. Misrepresentation of any or all material can result in non-acceptance
or termination of enrolment.
I have read and understood the school terms and conditions of enrolment, the payment of fees and the refund policy described in the brochure in its entirety.

Signature ……………………………………………………………………………………………… Date ……………………………………………………………………………………………………

Return to: Le Cordon Bleu London, Admissions Office, 114 Marylebone Lane, London W1U 2HH, Great Britain
Tel: +44 20 7935 3503 Fax: +44 20 7935 7621 email: london@cordonbleu.edu

This form supersedes all previous forms (May 2003)

For Official Use Only

 Application form completed  Approved / not approved by Admissions Jury  Letter of Motivation
 CV  Photocopies of prior Le Cordon Bleu Certificates and Diplomas
 Comments: