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Center for International
Career Development


4530 Union Bay Pl NE,
Suite 214
Seattle, WA 98105
USA

Trainee/Intern Program:
(206) 985-2115

Work & Travel Program:
(206) 957-7112

International Programs:
(206) 985-2115

Fax: (206) 527-0338
cicd@cicdgo.com
 
YEAR-ROUND CULINARY PROGRAMS
IN THE SOUTH OF FRANCE

Enjoy living by the Mediterranean Sea in the famous coastal resort of Cap d'Agde, with its beautiful sandy beaches, palm trees, and summer concerts, markets and festivals. Discover the historical and gastronomical heritage of the Languedoc-Roussillon region. Visit the largest vineyards in Europe and their passionate winemakers.

GETTING THERE

Although there are other routes to Cap d'Agde, these are usually the fastest: from Roissy-Charles de Gaulle Airport (Paris), take a plane or train (TGV) to Montpellier, then take a train to Agde. From Orly airport (Paris), take a plane to Beziers. Arrival pick-up is included at the Bezier airport or the Agde train station - make sure to confirm your arrival pickup in advance of your departure to the program.

PROGRAMS

  • Gourmet Program (1 month)
  • Gastronomy Program (3 months)
  • Full Program (7 months)
    Gastronomy Program + 4-month Internship in one star Michelin restaurant or a luxury Hotel-restaurant in France
  • 1-Year Program
    2 Gastronomy Programs (6 months total) + 6-month internship)

The Gourmet Program includes 1 module of 4 weeks; the Gastronomy Program is made of 3 modules of 4 weeks. Each program includes 15 hours French lessons and 15 hours Cooking lessons per week, Monday to Friday. All weekends are "off" (except for internships where scheduling can be different); during the 3-month Gastronomy Program you also get one week off (a holiday) to travel on your own.

COURSES *

  • French Language + Cooking
  • French Language + Pastry and Sugar Decoration
  • French Language + Wines
  • French Language + Food and Beverage Service

* Full course descriptions available here

SPECIAL 1-WEEK THEME PROGRAMS *

  • Sugar Decoration
  • Chocolate

CERTIFICATE PROGRAMS *

  • French Professional Language Certificate and
  • French Cooking or Pastry certificate or
  • French Wines Certificate or
  • French Fine Dining Food and Beverage Certificate
  • Students successfully completing an internship receive an Internship Certificate indicating the name of the hotel restaurant and the dates of training period.

* Certificates received upon successful completion of program

INSTRUCTORS

All instructors are experienced and certificated in the fields in which they teach.

ACCOMMODATIONS AND FACILITIES

Students are accommodated in apartments for 4 persons, with 2 bedrooms, living room, kitchen, bathroom, separate toilet and an outside terrace. Wifi is available in the classrooms. A damage deposit of 300 € (~US$ 360) will be required upon your arrival in Cap d'Agde and refunded upon your departure (assuming no damage to your apartment), minus 25 Euros/per person (~US$30) charged for cleaning the apartment. The city center, shops and the beach are about 6 minutes by foot from your housing at the Resort. A bus line (bus stop in front of the Resort entrance) provides quick access to the Agde Railway station if you want to travel by train to other parts during your time off!

VISAS

A tourist visa is required for the 1-3 month programs. A student visa is required for the 3 or 6 month- program + internship. You must check the French Embassy/consulate website for current visa requirements.

PROGRAM DATES

Gastronomy Program:
September 15 - October 15
October 15 - November 15
November 15 - December 15
January 5 - January 31
February 1 - February 28
March 1 - March 30
April 1 - April 30
May 1 - May 30
Internship Periods:
December 16 - April 16
April 1 - July 31
June 2 - October 2

PROGRAM FEES *

Enrollment Fee $350
(nonrefundable; payable upon enrollment)
Gourmet Program $3,440
Gastronomy Program $7,355
Full Program $8,165
1-Year Program $16,265
1-Week Theme Programs $1,280

* Fees are subject to change due to school and/or accommodation-related costs (e.g. apartment damage deposit), fluctuations in currency exchange rates and other factors beyond CICD's control.

How to Pay: 50% of the total program fee plus the nonrefundable enrollment fee, is due to CICD at the time of registration; the remaining balance is payable to CICD a minimum of 4 weeks before your program start date.

Additional Costs to Budget: International flight, Departure transfer, Health Insurance, Spending allowance during stay (a minimum of ~US $150 to $200 per week for food, local transportation, pocket money, etc. is recommended).

Refund Policy: Cancellation due to visa denial or justified reasons more than 4 weeks prior to planned program start date: Refund = 100% total paid fees less $350 nonrefundable enrollment fee. For cancellations between 2-4 weeks in advance of planned program start date: Refund = 50% of total paid fees less $350 nonrefundable enrollment fee. For cancellations within 2 weeks of planned program start date: Refund = 20% of total paid fees less $350 nonrefundable enrollment fee. Cancellation after program start date: no refund.





 
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French Culinary Program
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