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CLASSIC CYCLE 2008<strong>Le</strong> Grand DiplômeDiplôme de Cuisine • Diplôme de PâtisserieBEIRUT • HOSPITALITY MANAGEMENT & GASTRONOMYThe Grand Diplôme is composed of the Cuisine and Pâtisserie diplomas.The Cuisine or Pâtisserie diplomas are awarded after successful completion of the three certificate levels(Basic, Intermediate and Superior). Students can choose to study cuisine or pâtisserie, or both simultaneously.<strong>Le</strong> Grand Diplôme 34 570 €(Basic, Intermediate and Superior Cuisine and Pâtisserie)Term I January 4 to August 28, 2008Term II March 25 to November 13, 2008Term III June 16, 2008 to March 2009Term IV September 1 st , 2008 to June 2009Diplôme de Cuisine 21 300 €(Basic, Intermediate and Superior Cuisine)Term I January 4 to August 28, 2008Term II March 25 to November 13, 2008Term III June 16, 2008 to March 2009Term IV September 1 st , 2008 to June 2009Diplôme de Pâtisserie 15 200 €(Basic, Intermediate and Superior Pâtisserie)Term I January 4 to August 28, 2008Term II March 25 to November 13, 2008Term III June 16, 2008 to March 2009Term IV September 1 st , 2008 to June 2009+ Wine & spirits program (3 modules - 36 course hours) 910 €BREAKS* : March 21 to March 25, 2008June 7 to June 15, 2008November 14, 2008 to first week of January 2009All diplomas include the uniform, the equipment and student activities.Note: the application fee of 1500 € for a Diplôme de Cuisine, Diplôme de Pâtisserie or Grand Diplôme must accompanythe application form and will be deducted from the total tuition.This application fee will be debited once the student hasbeen accepted by the admissions jury.* No diploma or certificate courses are scheduled during this period, but other short programs are available.The school is closed for national holidays on March 24, May 1 st and 8, July 14, August 15, November 1 st and 11, 2008.
Certificates in Cuisine and/or Pâtisserie<strong>Le</strong> <strong>Cordon</strong> <strong>Bleu</strong> program is divided into three levels, basic intermediate and superior. Students obtain acertificate after successful completion of a level. Students can choose to study cuisine or pâtisserie, or both.However if studying cuisine and pâtisserie at the same time, then the same levels must be taken simultaneously.Students can choose to study one, two or three levels. Upon completion of the three certificate levels, aDiplôme de Cuisine and/or Diplôme de Pâtisserie is awarded.Cuisine CertificatesBasic Cuisine * 7 500 €Term I January 4 to March 20, 2008Term II March 25 to June 6, 2008Term III June 16 to August 28, 2008Term IV September 1 st to November 13, 2008Intermediate Cuisine 7 450 €Term I January 4 to March 20, 2008Term II March 25 to June 6, 2008Term III June 16 to August 28, 2008Term IV September 1 st to November 13, 2008Superior Cuisine 7 490 €Term I January 4 to March 20, 2008Term II March 25 to June 6, 2008Term III June 16 to August 28, 2008Term IV September 1 st to November 13, 2008Pâtisserie CertificatesBasic Pâtisserie * 5 350 €Term I January 4 to March 20, 2008Term II March 25 to June 6, 2008Term III June 16 to August 28, 2008Term IV September 1 st to November 13, 2008Intermediate Pâtisserie 5 300 €Term I January 4 to March 20, 2008Term II March 25 to June 6, 2008Term III June 16 to August 28, 2008Term IV September 1 st to November 13, 2008Superior Pâtisserie 5 325 €Term I January 4 to March 20, 2008Term II March 25 to June 6, 2008Term III June 16 to August 28, 2008Term IV September 1 st to November 13, 2008*Uniform, equipment and student activities included.Note: the application fee of 500 € for each certificate must accompany the application form and will be deducted from the totaltuition.This application fee will be debited once the student has been accepted by the admissions jury.
Intensive Diplomas and CertificatesIntensive programs have the same curriculum as the diploma and certificate programs.These are accelerated programs allowing students to obtain one or more certificates or diplomas in a shorter periodof time. Students can choose to do one level only in cuisine or pâtisserie, or take the entire program to obtain adiploma. Since these programs are intensive, students can only take one at the time : cuisine or pâtisserie.These programs are perfect for students with limited time giving them the opportunity to take one level one year andcontinue the following year. Upon successful completion of the three certificate levels a Diplôme de Cuisine or Diplômede Pâtisserie will be awarded.Intensive DiplomasMost of these diplomas combine regular terms with one or two intensive terms.Diplôme de Cuisine 21 300€Term III June 23 to December 19, 2008Term IV September 1 st , 2008 to March 2009Term IV November 17, 2008 to June 2009Diplôme de Pâtisserie 15 200€Term III June 30 to December 19, 2008Term IV September 1 st , 2008 to March 2009Term IV November 17, 2008 to June 2009BREAKS* : July 26 to August 31, 2008December 20, 2008 to the first week of January 2009All diplomas include the uniform, equipment and student activities.* No diploma or certificate courses are scheduled during this period, but other short programs are available.Intensive Cuisine CertificatesBasic Cuisine* 7 500 €Term III June 23 to July 25, 2008Term IV November 17 to December 19, 2008Intermediate Cuisine 7 450 €Term IV November 17 to December 19, 2008Superior Cuisine 7 490 €Term IV November 17 to December 19, 2008Intensive Pâtisserie CertificatesBasic Pâtisserie* 5 350 €Term III June 30 to July 25, 2008Term IV November 17 to December 19, 2008Intermediate Pâtisserie 5 300 €Term IV November 17 to December 19, 2008Superior Pâtisserie 5 325 €Term IV November 17 to December 19, 2008*Uniform, equipment and student activities included.Note: the application fee of 500 € for each certificate or of 1500 € for a Diplôme de Cusine, Diplôme de Pâtisserie or Grand Diplôme mustaccompany the application form and will be deducted from the total tuition. This application fee will be debited once the student has beenaccepted by the admissions jury.
Continuing Education -Perfecting skills in Cuisine and PâtisserieThe "Continuing Education Programs" in cuisine and pâtisserie are continuing education programs ideal for those lookingto perfect and learn new techniques and to discover new products, textures and technologies.Cuisine ProgramThis program includes the following modules :International Influences April 28 to May 2 nd , 2008 1 650 €*September 16 to 19, 2008Natural and Light Cuisine Techniques May 5 to 9, 2008 1 450 €*September 23 to 26, 2008Modern Star Cuisine May 12 to 15, 2008 1 750 €*September 30 to October 3 rd , 2008* Complete program tuition : <strong>Le</strong> <strong>Cordon</strong> <strong>Bleu</strong> Students : 4 365 € / Other professionals : 4 610 €Pâtisserie ProgramThis program includes the following modules :Entremets April 1 st to 4, 2008 1 350 €*October 7 to 10, 2008Chocolate & Confectionary April 8 to 11, 2008 1 350 €*October 14 to 17, 2008Plated Desserts & Viennoiserie April 15 to 18, 2008 1 150 €*October 21 to 24, 2008Mastering Techniques in Sugart Art April 22 to 25, 2008 1 350 €*October 28 to 31, 2008* Complete program tuition : <strong>Le</strong> <strong>Cordon</strong> <strong>Bleu</strong> Students : 4 680 € / Other professionals : 4 940 €Wine & Spirits Program<strong>Le</strong> <strong>Cordon</strong> <strong>Bleu</strong> offers a Wine and Spirits Program every trimester which is divided into 3 modules : Wine Essentials,French Wines and Vineyards, and Wines of the World. Each module is composed of six tastings in consecutive weeks.This program can be taken in parallel with the diplomas and/or certificates.Wine Essentials 359 €Term I January 21 to February 25, 2008Term II April 7 to May 12, 2008Term III June 23 to July 28, 2008Term IV September 15 to October 20, 2008September 18 to October 23, 2008 (in Japanese)French Wines and Vineyards 359 €Term I January 22 to February 26, 2008January 24 to March 6, 2008 (in Japanese)Term II April 8 to May 13, 2008Term III June 24 to July 29, 2008Term IV September 16 to (Wednesday) October 21, 2007Wines of the World 359 €Term I January 23 to February 27, 2008Term II April 9 to May 14, 2008April 3 rd to May 15, 2008 (in Japanese)Term III June 25 to July 30, 2008Term IV September 17 to October 22, 2008Special price for 3 modules - 36 course hours 910 €October 2007The school is closed for national holidays on March 24, May 1 st and 8, July 14, August 15, November 1 st and 11, 2008.
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