le corednbun taenlow diyn sbueytnwbtcaeuy · opening kitchen doors everywhere earn your diploma...

WELCOMED IN

THE WORLD’S

FINEST KITCHENS

L E C O R D O N B L E U O T T A W A C U L I N A R Y A R T S I N S T I T U T E

YOUR ENTRÉE INTO THE EXCITING WORLD

OF PROFESSIONAL CUISINE

Study with us, and you will be immersed in a rich tradition that stretches back over a century—and a reputation for culinary excellence that will serve you in your career for decades to come. LE CORDON BLEU OTTAWA Culinary Arts Institute is among the premier facilities of our world-renowned international network of culinary schools. Here we offer a curriculum that constantly evolves in step with modern tastes and a changing industry. Our programs are taught by our Master Chefs, delivering rigorous courses featuring hands-on learning. All in a state-of-the-art facility located in the heart of Ottawa, Canada’s beautiful, cosmopolitan capital city. Join us, and enter the exciting scene of professional cuisine.

André J. CointreauPresident & CEO

PARIS | LONDON | OTTAWA | JAPAN | USA | AUSTRALIA | PERU | KOREA | LEBANON | MEXICO | THAILAND | MADRID | AMSTERDAM

OPENING

KITCHEN DOORS

EVERYWHEREEarn your diploma from LE CORDON BLEU OTTAWA

Culinary Arts Institute, and you will be welcomed in the

world’s finest kitchens. Chefs, restaurant owners and

gourmands everywhere recognize LE CORDON

BLEU for superior standards of excellence in the

culinary arts—and hold our graduates in the

highest regard. Those who have earned a diploma

from LE CORDON BLEU OTTAWA Culinary

Arts Institute are now rising and established culinary

stars at home and abroad. If this is what you crave,

you have come to the right place.

1w w w . l c b o t t a w a . c o m

LEARNING LE CORDON BLEU

WAY LE CORDON BLEU is globally recognized for offering the most intensive and comprehensive training in classic French culinary techniques. Our programs are developed and taught by our Master Chefs, many of whom come to us with extensive catering, kitchen and top-hotel and Michelin-star restaurant experience—and have won prestigious culinary awards in France and around the world. They lead by example, providing more hours of individual hands-on instruction than you will experience at any other culinary institute. Under our Master Chef ’s personal guidance, you will create dishes from start to finish. Once you have learned all of the technical skills, you will be encouraged to experiment and develop your own signature style.

Classmates today, invaluable contacts for life.

2

DEMONSTRATION CLASSESDemonstration classes are an integral component of learning the proper techniques. These sessions are staged in our specially designed and professionally equipped kitchens. Overhead mirrors, flat screen monitors and audio systems provide students with a chef ’s eye view of techniques as they are being performed.

During the demonstration class, the Chef prepares several recipes. You are required to take detailed notes throughout, to record the Chef ’s explanations and to make your own observations.

After class, you will have an opportunity to sample dishes prepared. This is an important part of the learning process as you develop your palate.

HANDS-ON PRACTICAL CLASSESFor our renowned hands-on practical classes, you will have your own workstation in our teaching kitchens to prepare a dish you observed in the demonstration class.

With your basket of ingredients, you will be responsible for the preparation of your recipe(s) and ensuring that the techniques seen during the demonstration have been assimilated and understood.

With a maximum Master Chef-to-student ratio of one-to-fifteen, practical classes maximize the one-on-one learning experience.

Your work will be evaluated at the end of each class and you will take your creations home to enjoy at your leisure and to share with family and friends.

I chose LE CORDON BLEU OTTAWA due to its renowned international reputation, intensive programming and high—

calibre Chef Instructors. It enabled me to begin my career in the Ottawa fine dining scene which, in turn, led to my discovery by

a local television production company—Knight Enterprises. I am now an on-air prep chef for the television series Road Grill

and get to spend my summers travelling and cooking outdoors for live audiences. I had always wanted to be involved in food

television and within three years of graduating from LE CORDON BLEU I was able to achieve that dream.

Under the guidance of a Master Chef, you will learn how to create dishes from preparation to plating and presentation.

State-of-the-art demonstration classrooms let you learn by observing our Master Chefs at work.

Jenna Durling

Le

Grand Diplôme Le Cordon Bleu, Ottawa 2005

3w w w . l c b o t t a w a . c o m

LE CORDON BLEU OTTAWA CULINARY ARTS INSTITUTE

After I graduated LE CORDON BLEU OTTAWA, I worked in various positions including demi chef de partie, chef de partie, garde manger, pastry assistant and line cook. I’ve worked in Montreal, Gatineau, Spain, Venezuela, Mexico and Bahamas. I am Executive Chef for The One & Only Ocean Club Bahamas, an exclusive five-star hotel and favourite spot for the rich and famous.

LE CORDON BLEU OTTAWA Culinary Arts Institute added knowledge and technique to my passion for cooking. I learned to respect all the culinary techniques, building my own at the end. The reputation of the school all over the world definitely opened doors for me. Every country where I have applied for a job recognized Le Grand Diplôme Cordon Bleu.

4

Le Grand Diplôme Le Cordon Bleu, Ottawa 2004

Le Grand Diplôme Le Cordon Bleu, Ottawa 2007

Angel Ramirez Betancourt

Laura Samford


I believe in education and pursuing your dreams. My experience with LE CORDON BLEU

OTTAWA Culinary Arts Institute has proven to me that they are committed to preparing their students for today’s growing market. I

have Cordon Bleu grads in my kitchen and would hire another in a second!

When seeking help for events at 24 Sussex, I always keep students from LE CORDON BLEU cooking school near the top of my list. Their outstanding

reputation is well deserved. For my part, I appreciate the maturity that LE CORDON BLEU students

always show in the kitchen. These students are not only well cultured and dedicated to the details of

their education; they also always impress me in how they take their training in French cuisine to heart by

showing the proper respect for the kitchen.

Executive Chef, Le Café Restaurant National Arts Centre, Ottawa

Executive Chef, Prime Minister’s Residence

5

Michael Blackie

Oliver Bartsch

w w w . l c b o t t a w a . c o m

LE GRAND DIPLÔME PROFESSIONNEL LE CORDON BLEULE CORDON BLEU OTTAWA is pleased to be the first Le Cordon Bleu school in the world to offer LE GRAND DIPLÔME PROFESSIONNEL. This Intensive, integrated 10-month cuisine and pastry program is for those serious about pursuing a career as a professional chef. Through four progressive levels of learning and hands-on training, the program will teach you how to master culinary techniques while imparting extensive knowledge of culinary theory and providing specialized training required of today’s top chefs.

LE CORDON BLEU DIPLOMA & CERTIFICATE PROGRAMS

LEVEL 1 This 11-week level introduces the basics of professional cuisine and pâtisserie. Practical cuisine classes include: vegetable and grain preparation, cooking and use in garniture; stock sauces and potages; and classic cooking techniques. Pâtisserie classes cover the selection and use of basic ingredients, sauces, custards, pie dough, biscuits, meringue, viennosierie, and cake preparation. Also included are 40 hours of food preparation theory, First Aid CPR and training for Hazard Analysis Critical Control Points (HACCP) certification.

LEVEL 2 Eleven weeks in total, this level includes six weeks in cuisine and four in pâtisserie. Students learn the roles and responsibilities of a chef in a kitchen brigade, butchery, charcuteries and garde-manger, and focus on typical French dishes from different regions of the country. The pâtisserie segment covers chocolate, buffet desserts, as well as boutique and restaurant pastries. Theory classes explore food history and geography, nutrition, hot and cold desserts and chocolate, plus – menu creation, food cost control, and wine service. This level also includes responsible alcoholic beverage service (Smart Serve) certification.

LEVEL 3The 3-month practicum/internship enables students to apply what they’ve learned in a professional teaching kitchen and restaurant. Students spend one week at the front of the house, four weeks in pâtisserie and six weeks in cuisine. Students are required to complete both a mid-term and final report in order to continue.

LEVEL 4Entering this 5-week level, students advance their knowledge and technical skills toward the mastery of fine culinary preparation and presentation. Practical cuisine classes focus on presentation skills, flavour and plate composition, and the use of seasonal produce. The pâtisserie segment covers modern dessert creation and preparation of sugar showpieces. Theory classes explore the art of presentation and architecture of sugar showpieces, wine and food pairing, desserts throughout history, communications, and culinary trends.

LE CORDON BLEU CERTIFICATE AND DIPLOMA PROGRAMSLe Cordon Bleu Certificate Programs are 3-month cuisine or pâtisserie courses that lead to a certificate and a higher level of study within each discipline. These programs provide students with a more flexible way to earn LE GRAND DIPLÔME LE CORDON BLEU than the concentrated PROFESSIONNEL program. By successfully completing all three levels of both cuisine and pâtisserie—whether over 9 or 18 months—students who follow this route also earn LE GRAND DIPLÔME LE CORDON BLEU. These programs are also ideal for students who wish to pursue only one of the two disciplines to its highest level of learning. Students may also qualify for LE DIPLÔME DE CUISINE or LE DIPLÔME DE PÂTISSERIE by completing all three certificates (Basic, Intermediate and Superior).

BASIC CUISINE Certificat de Cuisine de BaseA comprehensive introduction to French cuisine providing classic cuisine skills and techniques—knife handling and care, hygiene and sanitation, classic knife cuts, cooking methods, food preparation, mise-en-place, palate training, and culinary terminology.

INTERMEDIATE CUISINE Certificat de Cuisine IntermédiaireAn in-depth study of French regional cuisines, ingredients, classifications and origins including seasonings and flavour appreciation along with advanced techniques in butchery, organization, food costing, production, and plate presentation.

SUPERIOR CUISINE Certificat de Cuisine SupérieurThe current evolution of French techniques and the mastery of classic and contemporary cuisine includes precision and speed in the kitchen, refined and luxury products, recipe development and menu design, seasonal and market influences as well as an introduction to restaurant operations.

BASIC PÂTISSERIE Certificat de Pâtisserie de BaseIntroduction to the essentials of creating fine French pastry with flour, butter, sugar, eggs—and panache! Includes classic techniques of applying and combining these ingredients into a rich diversity of pastries and doughs—pâte sablée, pâte feuilletée, and pâte à choux.

INTERMEDIATE PÂTISSERIE Certificat de Pâtisserie IntermédiaireDevelops artistic and decorative skills for both classical and contemporary presentations, while widening the dessert repertoire to include bavarian creams and mousses, chocolate hand-tempering and hand-dipping, caramel and nougatine, and miniaturization.

SUPERIOR PÂTISSERIE Certificat de Pâtisserie SupérieurCombine the knowledge and artistic skills learned in Basic and Intermediate while perfecting skills through personal interpretation and creativity by focusing on fine decorative work in hot and cold restaurant desserts, chocolate showpieces, and sugar work as well as an introduction to restaurant operations.

CUISINE CERTIFICATE PROGRAMS

PÂTISSERIE CERTIFICATE PROGRAMS


CeRtifiCAte PROgRAMS DiPLôMe

➤

gRAnD DiPLôMe

Basic Cuisine3 months

Intermediate Cuisine3 months

Superior Cuisine3 months ➤

Diplôme de CuisineLe Cordon Bleu

9 months Grand Diplôme de Cuisineet de Pâtisserie

Le Cordon Bleu9 months /18 months

Basic Pâtisserie3 months

Intermediate Pâtisserie3 months

Superior Pâtisserie3 months ➤

Diplôme de PâtisserieLe Cordon Bleu

9 months

The Campus

LE CORDON BLEU OTTAWA Culinary Arts Institute is located in Ottawa’s Sandy Hill neighbourhood. Surrounded by embassies, stately homes, and scenic parkland overlooking the Rideau River, it is also conveniently located near the heart of the city, minutes from shopping and entertainment. Formerly a private club, the Institute was transformed by LE CORDON BLEU into a modern, state-of-the-art facility for learning. Specially designed demonstration kitchens give you a close-up view of Master Chefs using the techniques that you will come to learn.

The FacultyLearning LE CORDON BLEU way means observing, listening and doing. Our Master Chefs bring years of experience to the table from all corners of the globe and expect the highest of standards from their students.

6


Landmark capital sights and celebrations, a wealth of cultural attractions and treasures, a beautiful natural setting—all wrapped up in a relaxed urban vibe…Ottawa is unique among Canadian cities and capitals, a place of surprising contrasts and extraordinary experiences. A bilingual city with a multicultural population—including embassy representatives from around the globe—Ottawa offers all the cultural attractions and diversions expected in a world capital, but in a more intimate and comfortable setting. Famous national landmarks dot the cityscape, including Parliament Hill, the seat of Canada’s federal government and setting for national celebrations. The Rideau Canal, a UNESCO World Heritage Site, winds through the heart of Ottawa, becoming the world’s longest skateway in winter, and a waterway filled with sightseeing cruises, boaters, canoeists and kayakers in summer.

Rich in cultural treasures and attractions, Ottawa is home to numerous national museums and galleries, the National Arts Centre and other local theatres and venues, and seasonal festivals year round. It is also ideal for those who enjoy outdoor pursuits, such as cycling and boating in summer, and skiing and skating in winter. Surprisingly intimate, with a very walkable downtown, Ottawa is an urban setting that is relaxed, friendly and welcoming. The city boasts two international universities, and the historic ByWard Market, not far from LE CORDON BLEU, is favoured by residents and visitors alike.

7

OTTAWATHE IMPRESSIVE YET INTIMATE NATIONAL CAPITAL



AFTER GRADUATIONGraduate from LE CORDON BLEU OTTAWA Culinary Arts Institute and you will have the skills, knowledge and culinary expertise that will open kitchen doors worldwide. Our Master Chefs call on their vast networks of contacts to assist our graduates in finding unpaid internships in the finest restaurants and hotels around the world. After your apprenticeship, you will be ready to pursue your own career and make your own mark.

NEXT STEPSWhat comes next? To find out more about your future at LE CORDON BLEU OTTAWA Culinary Arts Institute visit our website, www.lcbottawa.com, speak to an Admissions Officer, attend a demonstration class, or schedule a tour.

Since graduating from LE CORDON BLEU Ottawa, I’ve gone from cruise ships as assistant cook, to restaurant manager, sous chef, executive chef in New York, Macau, Budapest, and Mexico City. I am currently Food & Beverage manager.

8Juan Pablo islas Salazar

Le Grand Diplome Le Cordon Bleu, Ottawa 2001


453 Laurier Avenue East Ottawa, Ontario, K1N 6R4, Canada T : +1 613 236 CHEF(2433) | Toll free +1-888-289-6302 | F : +1 613 236 2460 [email protected]

Calendar and Course Fees

L E C O R D O N B L E U OT TAWA C U L I N A RY A RT S I N S T I T U T E

COURSE DESCRIPTIONS

LE CORDON BLEU OTTAWA DIPLOMA & CERTIFICATE PROGRAMS Study the Art of Fine French Cuisine with the Masters

Le Cordon Bleu is renowned for its teaching

methodology of combining demonstrations

followed by hands-on practicals.

Grand Diplôme Professionnel,

Grand Diplôme, The Diplôme de Cuisine

and The Diplôme de Pâtisserie can be

earned in as little as nine months.

GRAND DIPLÔME PROFESSIONNELPrerequisite: High School diploma or equivalentGRAND DIPLOME PROFESSIONNEL is awarded to students who successfully complete the required culinary courses, theoretical courses, certification courses and internship related to the full-time program.Course Fees: $47,900.00 CAD** Non-refundable application fee: $500.00 CAD*

GRAND DIPLÔMEGRAND DIPLÔME LE CORDON BLEU is awarded to students who have successfully achieved all six levels from both the Cuisine and Pâtisserie Diploma programs.Course Fees: $47,150.00 CAD** Non-refundable application fee: $500.00 CAD*

DIPLÔME DE CUISINEStudents who complete Basic, Intermediate and Superior Cuisine receive the Diplôme de Cuisine (The Cuisine Diploma).Course Fees: $26,125.00 CAD** Non-refundable application fee: $500.00 CAD*

DIPLÔME DE PÂTISSERIEStudents who complete Basic, Intermediate and Superior Pâtisserie receive the Diplôme de Pâtisserie (The Pâtisserie Diploma).Course Fees: $21,525.00 CAD** Non-refundable application fee: $500.00 CAD*

CERTIFICATE COURSESThis option offers the flexibility of following our programs according to your schedule. Successful completion of the three levels within a single discipline will culminate in the awarding of a diploma.

BASIC CUISINEPrerequisite: High School diploma or equivalentLeads to the Certificat de Cuisine de Base (Basic Cuisine Certificate).Course Fees: $9,125.00 CAD**Non-refundable application fee: $500.00*

INTERMEDIATE CUISINEPrerequisite: Basic Cuisine CertificateLeads to the Certificat de Cuisine Intermèdiaire (Intermediate Cuisine Certificate).Course Fees: $8,800.00 CAD**Non-refundable application fee: $500.00 CAD*

SUPERIOR CUISINEPrerequisite: Intermediate Cuisine CertificateLeads to the Certificat de Cuisine Supérieur (Superior Cuisine Certificate).Course Fees: $9,200.00 CAD**Non-refundable application fee: $500.00 CAD*

BASIC PÂTISSERIEPrerequisite: High School diploma or equivalentLeads to the Certificat de Pâtisserie de Base (Basic Pastry Certificate).Course Fees: $7,725.00 CAD**Non-refundable application fee: $500.00 CAD*

INTERMEDIATE PÂTISSERIEPrerequisite: Basic Pastry CertificateLeads to the Certificat de Pâtisserie Intermediaire (Intermediate Pastry Certificate).Course Fees: $7,100.00 CAD**Non-refundable application fee: $500.00 CAD*

SUPERIOR PÂTISSERIEPrerequisite: Intermediate pastry certificateLeads to the Certificat de Pâtisserie Superieur (Superior Pastry Certificate).Course Fees: $7,700.00 CAD**Non-refundable application fee: $500.00 CAD*

Fees are subject to change.

* This application fee will be debited once the student has been accepted by the Institute.

** Course fees include all required uniforms and equipment. Students are responsible for their own safety shoes.

SESSION DATESAll diploma and certificate courses are offered each session. Please refer to the Academic Calendar below.

2011Session I (11 Weeks) Jan. 7 – Mar. 25Session II (11 Weeks) April 1– Jun. 17Session III (10 Weeks) Jun. 24 – Sept. 1Intensive Basic Cuisine (5 Weeks) Sept. 6 – Oct. 7Intensive Basic Pastry (5 Weeks) Sept. 6 – Oct. 7Session IV (11 Weeks) Oct. 12 – Dec. 22

2012Session I (11 weeks) Jan. 5 – Mar. 23 Session II (11 weeks) Mar. 30 – Jun. 15Session III (10 weeks) Jun. 22 – Aug. 31 Intensive Basic Cuisine (5 weeks) Sept. 4 – Oct. 5 Intensive Basic Pastry (5 weeks) Sept. 4 – Oct. 5 Session IV (10 weeks) Oct. 9 – Dec. 21

FEESAll certificate and diploma program courses require an application fee at the time of registration. (Please refer to Diploma & Certificate Programs page.)

All other courses require payment in full at registration, unless indicated otherwise.

Please note that a seat in a course will not be reserved for a student unless the Institute receives the required application fee for that course. All courses have limited enrollment.

WAITING LIST Due to high demand, the Institute reserves the right to place students on a waiting list, even if they have already registered in other courses. Places will not be held unless applications are complete, including the application fees. The application form enclosed with this brochure must accompany your registration, along with the application fee required.

All fees are quoted in Canadian dollars. Fees are payable in Canadian funds.

LE CORDON BLEU OTTAWA Culinary Arts Institute reserves the right to increase course fees without notice.

REFUNDS/CANCELLATIONS For information regarding cancellations and refunds see Sections 25 through 33 of the regulations made under the Private Career Colleges Act which can be found with the application form.

Should a student wish to cancel his/her registration in a course(s), the Institute requires written notice a minimum of 6 weeks prior to the course start date. If a student re-enrols in the course, they will be charged an additional $500.

The administration reserves the right to cancel or modify courses at any time. In the event a course is cancelled by the Institute, any application fee or course fees paid will be refunded in full, or transferred to another course selected by the student.

Any fees paid by a student whose application is rejected by the Institute will be refunded.

GENERAL INFORMATION

APPLICATIONS Applications for diploma and certificate program courses must be accompanied by: a photocopy of your ID card, a résumé, personal statement, proof of high school completion (or equivalent) and the appropriate application fee (see Fees). Students with Internet access may apply online by visiting our website, www.lcbottawa.com. Please note, this option requires a credit card payment.

Once the Institute has accepted an application, a registration package will be sent to the student. This package contains information about the orientation session, housing options, the academic Policy and Procedures Manual and the enrolment agreement. It also contains a Proof of Student Status letter which can be used to apply for a student visa, if required.

To ensure a place in the course desired, it is strongly recommended that applications be received by the Institute a minimum of 4 months before the applicant’s first course begins. LE CORDON BLEU is prohibited by law from guaranteeing a place to any student or prospective student.

ACADEMIC POLICY AND PROCEDURES MANUALStudents will be sent a copy of the Institute’s Academic Policy and Procedures Manual upon registration. A signed acknowledgement of these policies must be returned to the Institute’s administration prior to course commencement.

TOURS/VISITSProspective students are invited to visit the Institute for a guided tour of our facilities and to attend a demonstration class. The Institute is open Monday through Friday. Please call ahead to make an appointment with one of our Admission Officers.

EXAMS/ATTENDANCEWritten exams and a final practical exam form an integral part of the student’s evaluation. Students must successfully complete the final exam to obtain the certificate or diplomafor that course, which is required before taking the next level. Attendance is mandatory; students who have more than the allowable number of absences will not be permitted to take the final exam.

ORIENTATION SESSIONNew students will be notified of an orientation session during which students will:

• Be introduced to staff and instructors;

• Be given a review and asked to sign the Academic Policy and Procedures Manual as well as the Administrative Policies & Procedures;

• Tour the facilities;

• Receive their equipment and uniform items;

• Have their photograph taken for their student identification card, and;

• Confirm their contact information and registration status with the administration.

PARIS 8, rue Léon Delhomme75015 ParisFrancePhone: 33-1-53-68-22-50Fax: 33-1-48-56-03-96Email: [email protected]

LONDON 114 Marylebone LaneLondon, W1U 2HHUnited KingdomPhone:44 20 7935 3503Fax: 44 20 7935 7621Email: [email protected]

OTTAWA 453 Laurier Avenue EastOttawa, OntarioK1N 6R4 CanadaPhone: 1 613 236-CHEF (2433)Fax:1 613 236 2460Toll-free: 1 888 289-6302Email: [email protected]

TOkYO Roob-1, 28-13 Sarugaku-ChoDaikanyama, Shibuya-KuTokyo 150-0033JapanPhone: 81 3 5489 0141Fax: 81 3 5489 0145E-mail: [email protected]

LE CORDON BLEU SCHOOLS AROUND THE WORLD www.cordonbleu.edu

KOBE The 45th 6F, 45 Harima-choChuo-Ku, Kobe-shiHyogo 650-0036JapanPhone: 81 78 393 8221Fax: 81 78 393 8222E-mail: [email protected]

US Corporate Office 40 Enterprise AveSecaucus, New Jersey 07094USAPhone 1-201 617 5221Fax: 1-201 617 1914Toll-free: 1 800 457 2433 (CHEF)Email: [email protected]

AUSTRALIA Days Road, Regency ParkSouth Australia 5010AustraliaPhone: 61 8 8346 3700Fax: 61 8 8346 3755Email: [email protected]

SyDNEy 250 Blaxland Road, RydeSydney, NSW 2112AustraliaPhone 618 8346 3700Fax 618 8346 3755E-mail: [email protected]

PERU Av. Nunez de Balboa 530Miraflores,Lima 18PeruPhone 51 1 242 8222Fax: 51 1 242 9209E-mail: [email protected]

kOREA 53-12 Chungpa-dong 2Kayongsan-KuSeoul, 140 742KoreaPhone: 82 2 719 6961Fax: 82 2 719 7569E-mail: [email protected]

MEXICO Universidad Anahuac del NorteAv. Lomas Anahuac s/n,Lomas AnahuacMexico CP 52760MexicoPhone:52 555 627 0210 ext.7132Fax: 52 555 627 0210 ext. 8724E-mail: [email protected]

LEBANON Rectorat B.P. 446USEK University – KaslikJouniehLebanonPhone: 961 9640 664/665Fax: 961 9642 333E-mail: [email protected]

ThAILAND 946 The Dusit Thani BuildingRama IV Road, SilomBangrak, Bangkok 10500 ThailandTel: +66 2 237 8877Fax: +66 2 237 [email protected]

THE NETHERLANDS Herengracht 3141016 CD AmsterdamThe NetherlandsT : +31 20 627 87 25F : +31 20 620 34 [email protected]

COURSE DESCRIPTIONS

LE CORDON BLEU OTTAWA DIPLOMA & CERTIFICATE PROGRAMS Study the Art of Fine French Cuisine with the Masters

453 Laurier Avenue East Ottawa, Ontario, K1N 6R4, Canada

T : +1 613 236 CHEF(2433)Toll free +1-888-289-6302

F : +1 613 236 2460 [email protected]

www.lcbottawa.com


Housing / Living in Ottawa

USEFUL INFORMATION

FOR LIVING IN OTTAWA

Ottawa has been described as one of the most beautiful capitals in the world. Less than a two-hour drive from the American border, Ottawa enjoys the attributes of a major center for the visual and performing arts, as well as other big city attractions, yet it still maintains the accessibility, atmosphere and charm of a smaller city.

WEATHEROttawa has a high � uctuation in temperature. It can range from -40 C in the winter to +34 C in the summer. Please be sure to purchase appropriate clothing for each season.

HOUSINGIt is best to arrange your housing as soon as possible.� e following are useful contacts and resources for � nding places to live in relative proximity to LE CORDON BLEU OTTAWA Culinary Arts Institute campus.

On Wednesdays and Saturdays, � e Ottawa Citizen newspaper features extensive listings of apartments and accommodations for rent.

Kijiji—www.kijiji.caCraig’s List—www.ottawa.craigslist.orgwww.ottawa.rentershotline.cawww.ottawakiosk.com

USEFUL CONTACTS:

City of Ottawa — (613) 580-2424 or 3-1-1, www.ottawa.ca Local information and events

OC Transpo — (613) 741-4390, www.octranspo.ca � e #5 bus runs directly in front of the school

Alliance Française — (613) 234-9470, www.af.ca French as a second language classes

� e Ottawa Citizen — (613) 596-1950, www.ottawacitizen.comLocal Newspaper

Visas — 1-888-242-2100, www.cic.gc.ca


T : +1 613 236 CHEF(2433)Toll free +1-888-289-6302


www.lcbottawa.com

FAQ


FREQUENTLY ASKED QUESTIONS

How do you grade your students? A student’s ¢ nal grade is a combination of three assessments: 1) Written exam, 2) Performance evaluations and 3) Final exam. Students are expected to maintain a minimum average of 50% throughout the Session in order to pass overall. � e ¢ nal exam carries the most weight - a failing grade within the ¢ nal exam automatically results in a failure of the entire course.

1) � e written exam is administered approximately mid-way through the session, and is made up of multiple choice, true/false and matching questions.

2) � e performance evaluation mark is an on-going evaluation based on the student’s performance during every practical or workshop class.

3) � e ¢ nal exam is a practical exam where the student is given a dish to prepare in a certain amount of time. � e ¢ nal exam dish is judged on the following criteria: technique, organization, taste and presentation. � e student must obtain at least a score of 50% to pass the exam.

Will I be a Chef once I complete my studies at LE CORDON BLEU? At LE CORDON BLEU we provide you with the foundational skills, training and mentorship necessary to launch you into your culinary career. We have found that our students are better equipped upon graduation to move up the career ladder faster. In order to become a professionally trained Chef, graduates must under-go practical experience in various restaurant and kitchen settings.

What makes your program di� erent from culinary programs o� ered by other schools?

LE CORDON BLEU designs its programs to allow for a more practical approach to education. We believe in “learning by doing” combined with a perfect blend of theoretical knowledge. Our programs specialize in hands-on culinary courses with lessons split between demonstration and practical classes. Within each demonstration, our chefs will reinforce basic information about proper storage temperatures and techniques, produce substitution and costs, how to recognize fresh produce, de¢ nitions of terms and techniques and the science behind ingredients.

Students are invited to participate in seminars on topics such as butchery, safety and sanitation, chocolate, taste, o� al meats and wine. We also o� er continuing education courses that focus on particular areas of cuisine and pastry and short courses that focus on a variety of topics.

Finally, our Superior level students are given the opportunity to work at Le Cordon Bleu Bistro at Signatures – a restaurant that is owned an managed by LE CORDON BLEU OTTAWA. � ey will learn all they need to know about client-relations, meal preparation and dining room service etiquette – giving them that added edge and experience to succeed.

How many hours per week are students expected to commit? Class hours run anywhere from 12 – 30 hours per week depending on the Program (Cuisine, Pâtisserie or Le Grand Diplôme) that the student chooses to enroll in.

• � e Cuisine program runs approximately 18 hours per week (six, three-hour classes per week).

• � e Pastry program runs approximately 12 hours per week (four, three-hour classes per week).

• Le Grand Diplôme program runs approximately 30 hours per week.

• Le Grand Diplôme Professionnel program runs approximately 28 hours per week.

Students’ class times are generally split between Demonstrations and Practicals. At the Intermediate and Superior level, students will have a few workshops scheduled to assist them in gaining more practical, hands-on training.

Does your school issue tuition tax credits? As a Registered Private Vocational School, LE CORDON BLEU OTTAWA is authorized to issue education tax receipts (Form T2202A in Canada). All Canadian students will be issued their T2202A form by mail.

How do I apply for a Student Visa if I’m an international student? We recommend that all international students contact the nearest Canadian Embassy or Consulate within their native country for Visa Application http://www.cic.gc.ca/english/information/o³ ces/index.asp) see details upon selecting LE CORDON BLEU OTTAWA as your preferred institution.

Please note that documentation and/or requirements may vary from country to country. To apply for a Student Visa you will need to supply the Canadian Immigration with ‘Proof of Student Status’ – a letter that will be sent to you in your Registration Package once you apply to our Institute and have been accepted.

We encourage you to register with us and apply for a student visa well in advance of the start date of your � rst course. It may take a few weeks for you to receive your Registration Package and possibly a couple of months for your visa to be processed. � e “Proof of Student Status” will only list the courses and dates for which we have a received a deposit/payment.

How far in advance should I apply? We recommend that we receive your application within a minimum of 4 months before the session begins. � ere are no set registration deadline dates, however, courses do ¢ ll up quickly.

� e guidelines above are more stringent for International students who need to apply for a visa and will need time to receive their Registration Package from the Institute, obtain a student visa, if necessary, and make travel and housing arrangements.

What are your admission requirements? In order to be considered for a certi¢ cate or diploma course students must be at least 18 years of age and must have completed high school, or equivalent.


T : +1 613 236 CHEF(2433)Toll free +1-888-289-6302


www.lcbottawa.com

FREQUENTLY ASKED QUESTIONS

When can I start? LE CORDON BLEU OTTAWA runs four sessions per year beginning in: January, March, June and October. Students can begin their studies in any of the above sessions. Each session is approximately three months long.

We o� er all 6 certi� cate courses in each of the four sessions. � e only exception, is our Intensive Course program that only runs once a year, in session 4.

Are the courses at LE CORDON BLEU OTTAWA the same as the ones o� ered in other Le Cordon Bleu campuses (Paris, London, etc)? � e programs and courses taught at our International Le Cordon Bleu Campuses follow the same curriculum. A student can complete Basic Cuisine in Ottawa, Intermediate Cuisine in Paris and Superior Cuisine in London. � e only di� erence would be the course outline and recipes taught to the students, but the foundation and methodology are consistent and standard across all our schools.

Are the courses taught in French or English? All of the courses at LE CORDON BLEU OTTAWA are taught in English by our French-trained chefs. Our students come from all around the world and, as such, English is used as a common language.

What level of English skill is required? LE CORDON BLEU OTTAWA does not identify a required level of English pro¢ ciency for entrance. We recommend, however, a minimum level of English £ uency of TOEFL 530 or IELTS 5.5.

All course instruction is in English. Students will be expected to ask questions in English and there is a short written exam in English for each course as well.

Does your school o� er housing? We are most happy to assist our students in providing them with options for housing within the Ottawa area. However, students are responsible for arranging their own accommodations. Students will receive a list of any known housing options in their Registration Package once they apply.

Can I work in Canada if I am a foreign student? To work in Canada, foreign students will need to obtain a work visa from Citizenship & Immigration Canada. For more information please visit their website: http://www.cic.gc.ca/english/study/work.asp

If I have previous culinary experience and/or training can I be exempt from the Basic Level Course(s)? LE CORDON BLEU OTTAWA Culinary Arts Institute does o� er Recognition of Prior Learning. � e application for this status requires a 2 month lead time before the commencement of the course/session.

Students who wish to obtain such a status must be willing to:• Provide supporting documentation of “Prior Learning”• Meet for an interview• Prepare for an oral and written exam• Participate in a practical exam

For further inquiries, please contact us. [email protected]


PRIVATE CAREER COLLEGES ACT,

2005

Career Colleges Act

FULL REFUNDS

25. (1) A private career college shall refund all of the fees paid by a student under a contract for the provision of a vocational program in the following circumstances:

1. � e contract is rescinded by a person within two days of receiving a copy of the contract in accordance with section 36 of the Act.

2. � e private career college discontinues the vocational program before the student completes the program, subject to subsection (2).

3. � e private career college charges or collects the fees, i. before the registration was issued for the college

under the Act or before the vocational program was approved by the Superintendent, or

ii. before entering into a contract for the provision of the vocational program with the student, unless the fee is collected under subsection 44 (3).

4. � e private career college expels the student from the college in a manner or for reasons that are contrary to the college’s expulsion policy.

5. � e private career college employs an instructor who is not quali� ed to teach all or part of the program under section 41.

6. � e contract is rendered void under subsection 18 (2) or under section 22.

7. If a private career college fails to, or does not accurately, provide in the itemized list provided to the Superintendent under section 43 a fee item corresponding to a fee paid by a student for the provision of a vocational program, the college shall pay the student, i. in the case of an item not provided

by the college, the full amount of the fee for the item, and ii. in the case of a fee in excess of the amount of the fee provided for the item, the di� erence between the amount of the fee for the item provided to the Superintendent and the fee collected.

(2) A full refund is not payable in the circumstances described in paragraph 2 of subsection (1) if the discontinuance of the vocational program coincides with the private career college ceasing to operate.

(3) A refund is not payable under paragraphs 1 to 6 of subsection (1) unless the student gives the private career college a written demand for the refund.

(4) A refund under subsection (1) is payable by the private career college within 30 days of the day the student delivers to the college, (a) in the case of a rescission under section 36 of the Act, notice of the rescission; or (b) in the case of a refund under paragraphs 2 to 6 of subsection (1), a written demand for the refund.

PARTIAL REFUND WHERE STUDENT DOES NOT COMMENCE PROGRAM

26. (1) If a student is admitted to a vocational program, pays fees to the private career college in respect of the program and subsequently does not commence the program, the college shall refund part of the fees paid by the student in the following circumstances:

1. � e student gives the college notice that he or she is withdrawing from the program before the day the vocational program commences.

2. In the case of a student who is admitted to a vocational program on the condition that the student meet speci� ed admission requirements before the day the program commences, the student fails to meet the requirements before that day.

3. � e student does not attend the program during the � rst 14 days that follow the day the program commenced and the college gives written notice to the student that it is cancelling the contract no later than 45 days after the day the program has commenced.

(2) � e amount of a refund under subsection (1) shall be an amount that is equal to the full amount paid by the student for the vocational program, less an amount equal to the lesser of 20 per cent of the full amount of the fee and $500.

(3) A refund under subsection (1) is payable, (a) in the case of a refund under paragraph 1 of

subsection (1), within 30 days of the day the student gives notice of withdrawing from the program;

(b) in the case of a refund under paragraph 2 of subsection (1), within 30 days of the day the vocational program commences; and

(c) in the case of a refund under paragraph 3 of subsection (1), within 45 days of the day the vocational program commences.

(4) For the purposes of paragraph 3 of subsection (1), it is a condition of a contract for the provision of a vocational program that the private career college may cancel the contract within 45 days of the day the vocational program commences if the person who entered the contract with the college fails to attend the program during the 14 days that follow the day the vocational program commences.

(5) A private career college that wishes to cancel a contract in accordance with subsection (4) shall give written notice of the cancellation to the other party to the contract within 45 days of the day the vocational program commences.

PARTIAL REFUNDS: WITHDRAWALS AND EXPULSIONS AFTER PROGRAM COMMENCED

27. (1) A private career college shall give a student who commences a vocational program a refund of part of the fees paid in respect of the program if, at a time during the program determined under subsection (3),

(a) the student withdraws from the program after the program has commenced; or (b) the student is expelled from the program in circumstances where the expulsion is permitted under the private career college’s expulsion policy.

(2) � is section does not apply to vocational programs described in sections 28 and 29.

(3) A private career college shall pay a partial refund under this section only if the withdrawal or expulsion from the vocational program occurs at a time during the program determined in accordance with the following rules:

1. In the case of a vocational program that is less than 12 months in duration, the withdrawal or expulsion occurs during the � rst half of the program.

2. In the case of a vocational program that is 12 months or more in duration, i. for the � rst 12 months in the duration of the program and for every subsequent

full 12 months in the program, the withdrawal or expulsion occurs during the � rst six months of that 12-month period, and ii. for any period in the duration of the vocational program remaining after the last 12-month period referred to in subparagraph i has elapsed, the withdrawal or expulsion occurs in the � rst half of the period.

(4) If the student withdraws or is expelled from a vocational program within the � rst half of a period referred to in subsection (3), the amount of the refund that the private career college shall pay the student shall be equal to the full amount of the fees paid in respect of the program less, (a) an amount that is equal to the lesser of 20 per cent of the full amount of the fees in respect of the program and $500; and (b) the portion of the fees in respect of the portion of the period that had elapsed at the time of the withdrawal or expulsion.

(5) If the student withdraws or is expelled from a vocational program during the second half of a period referred to in subsection (3), the private career college is not required to pay the student any refund in respect of that period.

(6) A private career college shall refund the full amount of fees paid in respect of a period that had not yet commenced at the time of the withdrawal or expulsion.

PARTIAL REFUNDS: DISTANCE EDUCATION PROGRAMS 28. (1) � is section applies to a vocational program that is

o� ered by mail, on the internet or by other similar means.

(2) A private career college shall give a student who commences a vocational program referred to in subsection (1) a refund of part of the fees paid in respect of the program if, (a) the student withdraws from the program or the student is expelled from the program in circumstances where the expulsion is permitted under the private career college’s expulsion policy; and (b) at the time of the withdrawal or expulsion, the student has not submitted to the private career college all examinations that are required in order to complete the program.

(3) � e amount of the refund that a private career college shall give a student under subsection (1) shall be determined in accordance with the following rules:

1. Determine the total number of segments in the vocational program for which an evaluation is required.

2. Of the total number of program segments determined under paragraph 1, determine the number of segments in respect of which an evaluation has been returned to the student.

3. � e amount of the refund that the private career college shall pay the student shall be equal to the full amount of the fees paid in respect of the program less, i. an amount that is equal to the lesser of 20 per cent of the full amount of the fees in respect of the program and $500, and ii. the portion of the fees in respect of the number of segments determined under paragraph 2.

(4) A private career college is not required to give a student any refund if the student, at the time of withdrawal or expulsion, has been evaluated in respect of more than half of the total number of segments in the program.

PARTIAL REFUNDS: NON-CONTINUOUS PROGRAMS

29. (1) � is section applies to a vocational program approved by the Superintendent to be provided through a � xed number of hours of instruction over an indeterminate period of time.

(2) A private career college shall give a student who commences a vocational program referred to in subsection (1) a refund of part of the fees paid in respect of the program if, before completing the required number of hours of instruction, (a) the student has given the college notice that he or she is withdrawing from the program; or (b) the student is expelled from the program in circumstances where the expulsion is permitted under the private career college’s expulsion policy.

(3) � e amount of the refund that a private career college shall give a student under subsection (1) shall be equal to the full amount of the fees paid in respect of the program less, (a) an amount that is equal to the lesser of 20 per cent of the full amount of the fees in respect of the program and $500; and (b) a portion of the fees in respect of the program that is proportional to the number of hours of instruction that have elapsed at the time of the withdrawal or expulsion.

(4) A private career college is not required to give a student any refund if the student, at the time of withdrawal or expulsion, has completed more than half of the required number of hours of instruction in a program.

NO RETENTION OF REFUND

30. A private career college shall not retain, by way of deduction or set-o� , any refund of fees payable to a student under sections 25 to 29 in order to recover an amount owed by the student in respect of any service or program other than a vocational program o� ered by the private career college.

TREATMENT OF BOOKS AND EQUIPMENT

31. In calculating a refund under sections 25 to 29, a private career college may retain the retail cost of books or equipment that the private career college supplied to the student if the student, (a) fails to return the books or equipment to the private career college within 10 days of the student’s withdrawal or expulsion from the program, or (b) returns the books or equipment to the private career college within the 10-day period referred to clause (a), but fails to return it unopened or in the same state it was in when supplied.

REFUND FOR INTERNATIONAL STUDENTS

32. A notice to a private career college that is provided by or on behalf of an international student or of a prospective international student and that states that the student has not been issued a temporary resident visa as a member of the student class under the Immigration and Refugee Protection Act (Canada) is deemed to be, (a) notice of a rescission of the contract for the purposes of section 36 of the Act if the notice is given within two days of receiving a copy of the contract; and (b) notice that the student is withdrawing from the program for the purposes of paragraph 1 of subsection 26 (1) or clause 29 (2) (a) if the notice is received on or before half of the duration of the program has elapsed.

CURRENCY

33. Any refund of fees that a private career college is required to pay under the Act shall be paid in Canadian dollars.

PRIVATE CAREER COLLEGES ACT,

2005


T : +1 613 236 CHEF(2433)Toll free +1-888-289-6302


www.lcbottawa.com

Application Form/Enrollment Policies


APPLICATION FORM/

ENROLLMENT POLICIES

To be formally registered in any classic cycle courses with LE CORDON BLEU OTTAWA Culinary Arts Institute, the application fee ($500.00) must be paid. � is holds your seat in the course. � e balance is due 6 weeks* before the � rst day of the session for that course. Payments received late will be subject to a $150.00 late payment fee.

To be formally registered in any other course with LE CORDON BLEU OT TAWA Cul ina r y Ar t s Institute, the full course fee must be paid at the time of registration. You must indicate in writing any other courses in which you would like to be registered. Upon receipt of your registration instructions and associated payments, the school will issue an updated Proof of Student Status letter.

Foreign students who require a student visa should apply for the student visa with a Proof of Student Status letter that includes ALL courses they register for at the school.

*Due 6 weeks prior to course start date for non-international students. For International students 25% is due 6 weeks prior to course start date, remaining 75% is due on the � rst day of classes.

REFUNDS/CANCELLATIONS/ DEFERMENTS POLICY

For information regarding cancellations and refunds please refer to sections 25 through 33 of the Private Career Colleges Act, which is included in your registration package.

Students failing to provide adequate notice of cancellation will be subject to the cancellation policies outlined in the Private Career Colleges Act.

AP

PLI

CAT

ION

FO

RM

1-Personal Information

❏Mr. ❏Mrs. ❏Ms.

LastName:

FirstName:

StreetAddress1:

StreetAddress2:

City: Prov./State/Region:

Postal/ZipCode: Country:

Telephone:( )

Fax:( )

E-mail:

DateofBirth: / / day month year

2-Emergency Contact Information

Name:

Relationship:

StreetAddress:

City: Prov./State/Region:


Telephone1:( )

Telephone2/Fax:( )

E-mail:

3-International Student(ResidentsoutsideofCanada)

Nationality,aslistedonpassport:

PassportNumber:

PlaceofBirth:

City: Region: Country:

Internationalstudentsareresponsibleforprocuringastudentvisa,ifrequired,beforebeginningtheirstudiesinCanada.All International students must have medical coverage while studying in Canada.

4-Education and TrainingDoyouhaveahighschooldiplomaorequivalent?❏Yes ❏No

5-Letter of MotivationPleaseattachabriefpersonalstatementdetailingyourreasonsforwishingtoattendLECORDONBLEUOttawaCulinaryArtsInstituteandsomeofyourfuturegoals.

6-How did you fi nd out aboutLE CORDON BLEU?

453 Laurier Avenue East, Ottawa, Ontario K1N 6R4Phone:(613)236-CHEF(2433)Fax:(613)236-2460•Toll-FreeNumber:1(888)289-6302E-mail:[email protected]

❏LECORDONBLEUBooksSpecify:

❏Internet❏Career/EducationFair❏AdvertisingSpecify:

❏TVShowSpecify:

❏OtherLECORDONBLEUSchoolSpecify:

❏OtherSpecify:

❏Reputation❏FormerStudent❏PressArticle❏Employer❏AgentSpecify:

Method of Payment❏ChequeorMoneyOrderinCAD.Cheque and money orders should be made payable to:LeCordonBleuOttawaCulinaryArtsInstitute

❏BankTransferinCAD.Please initiate a transfer to the following account:BankofMontreal1430PrinceofWalesDr.,Ottawa,ONK2C1N6Institute#001Transit#29766BankAccount#1021-534Benefi ciary:LeCordonBleu,453LaurierAveE.,OttawaONK1N6R4SwiftcodeforpaymentfromoutsideCanada:BOFMCAM2SwiftcodeforpaymentfromtheUS:PNBPUS3NNYC(WachoviaBank)

You must contact the school with details regarding the amount sent, currency, the originating bank and the date the transfer was initiated.

❏Visa ❏MasterCard ❏AmericanExpress

CardNumber:

ExpiryDate: SecurityCode:

AmountofCharge:

NameofCardholder:

SignatureofCardholder:

Credit Card Billing AddressStreet:

City:

Prov./State/Region:


8-Payment Information

7-Course Selection and Session Dates

Course of Study❏LeGrandDiplômeProfessionnel ❏LeGrandDiplôme ❏LeDiplômedeCuisine ❏LeDiplômedePâtisserie ❏TheCertificateProgram ❏Other

Pleaseindicatethesessionsandyearinwhichyouwouldliketocompleteeachcourseinyourchosenprogramofstudy.Studentsenrollingforcertificatesmustincludea$500.00CADnon-refundableapplicationfeeforeachcoursetheywishtoregisterfor.StudentsenrollingintoLeGrandDiplômeprogram,ortheCuisineorthePâtisseriediplomaprogramsmustincludeasingle$500.00CADnon-refundableapplicationfee.

Course Name Session Year

LeGrandDiplômeProfessionnel

BasicCuisine

IntermediateCuisine

SuperiorCuisine

BasicPâtisserie

IntermediatePâtisserie

SuperiorPâtisserie

Other:

1. Theappropriatenon-refundableapplicationfeepercourse

ordiplomaispayableuponapplicationforenrollment.

2. Thebalanceoftuitionisduenolessthan6weeksbefore

thecoursecommences.

3. Ifanapplicantfailstocomplywithcondition2,

LECORDONBLEUOTTAWACulinaryArtsInstitute

shallbeentitledtocancelhis/herenrollment.

4.Nostudentmayever,underanycircumstances,usethe

name«LECORDONBLEU»and/or«LECORDONBLEU

PARIS»duringorafterattendanceatLECORDONBLEU,

eitherasatrademark,businessorcompanyname,regardless

oftheservicesorproductsrepresented,withnotimeor

geographiclimitations.

5.Enrollmentimpliesthateachstudentcomplieswiththe

policies&proceduresoftheInstitute.LECORDON

BLEUreservestherighttomodifytheprograms,feesand

organizationofcourses.

6. Theinstitutedoesnotguaranteeemploymentforany

studentwhosuccessfullycompletesavocationalprogram

offeredbyLECORDONBLEU.

IunderstandthatIamrequiredtonotifyLECORDON

BLEUofanyamendmentsregardingsaidinformation.

Misrepresentationofanyorallmaterialcanresultin

non-acceptanceorterminationofenrollment.

IhavereadandunderstoodtheInstitute’stermsandconditions

ofenrollment,thepaymentoffeesandtheRefunds/

Cancellationspolicydescribedinthebrochureinsert.

Ihaveread,understoodandreceivedacopyofthe

RegulationtothePrivateCareerCollegesAct,asitrefers

toSections20,21,22,23,24and25.

I have included the following required items with my application:

❏Applicationfee ❏Proofofhighschoolcompletion(orequivalent) ❏Completedandsignedapplicationform

❏Résumé ❏1currentphoto,passportsize ❏Letterofmotivation

❏PhotoID(copy)❏TOEFLScore

9-Terms and Conditions of Enrolment

10-Checklist

Please refer to the course insert for full details on our terms and conditions

Signature: Date://

daymonthyear

Privatecareercolleges(PCCs)mustberegisteredunderthePrivateCareerCollegesAct,2005,whichisadministeredbythe

SuperintendentofPrivateCareerColleges.TheActprotectsstudentsbyrequiringPCCstofollowspecificruleson,forexample,

feerefunds,trainingcompletionsifthePCCcloses,qualificationsofinstructors,accesstotranscriptsandadvertising.Italso

requiresPCCstopublishandmeetcertainperformancestandards,e.g.,percentageofgraduateswhoobtainemployment.This

informationmaybeusedbyotherstudentswhentheyaredecidingwheretoobtaintheirtraining.Theconsentsetoutbelow

willhelpthe SuperintendenttoensurethatcurrentandfuturestudentsreceivetheprotectionprovidedbytheAct.

I,______________________,allowLECORDONBLEUtogivemyname,address,telephonenumber,e-mailaddressandother

contactinformationtotheSuperintendentofPrivateCareerCollegesforthepurposescheckedbelow:

• ToadvisemeofmyrightsunderthePrivateCareerCollegesAct,2005includingmyrightstoarefundoffees,

accesstotranscriptsandaformalstudentcomplaintprocedure;

• TocollectinformationontheperformanceofLECORDONBLEUOttawa,forexample,thepercentageofstudents

whograduatefromprogramsandthepercentageofgraduateswhofindemployment;and

• TodeterminewhetherLECORDONBLEUOttawahasmettheperformanceobjectivesrequiredbytheSuperintendent

foritsvocationalprograms.

IunderstandthatIcanrefusetosignthisconsentformandthatIcanwithdrawmyconsentatanytimeforfutureusesofmy

personalinformationbywritingtoLECORDONBLEU.IunderstandthatifIrefuseorwithdrawmyconsenttheSuperintendent

maynotbeabletocontactmetoinformmeofmyrightsundertheActorcollectinformationtohelppotentialstudentsmake

informeddecisionsabouttheireducationalchoices.

(NameofStudent)

(SignatureofStudent) (Date)

Consent to Use of Personal Information

Please carefully take your measurements in centimeters or inches.

1 Headmeasurement2 Chestmeasurement-Measurearoundyourchestatthewidestpoint

3 WaistMeasurement-Measurearoundyournaturalwaistline,

withouttuckinginyourstomach

IMPORTANT NOTE :Thesizesontheclothingmarketarenotstandardized.Therefore,thecorrectmeasurementincentimetersorinchesmustbegiventous.Theschoolshallnotbeheldresponsibleforawrongmeasurement,andanyclaimfollowingwrongmeasurementsfortheclothingorderedshallnotbeadmissible.Measurementsmustbetakenwithoutclothes,withameasuringtape.Wewillthenconvertyourmeasurementsintotherightsize.

PLEASEWRITEINUPPERCASE

FamilyName

FirstName

Sessionappliedfor

Program

(reservedfortheadministration)

StudentNumber

Please tick the box with the unit of measurement chosen:

❏ CM❏ INCHES

1

2

3

1

2

3

Clothing Items

1 - Cook’s cap

2 - Jacket

3 - Trousers

Measurement

STU

DEN

T U

NIF

OR

M


T : +1 613 236 CHEF(2433)Toll free +1-888-289-6302


APPLICATION FORM/

ENROLLMENT POLICIES

www.lcbottawa.com

le corednbun taenlow diyn sbueytnwbtcaeuy · opening kitchen doors everywhere earn your diploma...

Documents