Common use of Course Number Clause in Contracts

Course Number. BakLab 102-1 _ Course Title: Entry-Level Baking and Pastry Fundamentals Course Description: The fundamentals of baking and pastry production are introduced. Students will learn how to use the xxxxx’x tools and be able to describe the properties of the bakeshop ingredients, the baking process, and steps in yeast and dough preparation. Upon completion of this subject students will be able to prepare cakes, Danish, tarts, quiches, basic chocolate candies, ice cream, sorbet, etc. Award: Culinary Institute LeNôtre (CIL) will award the student the financial value of 5 credit hours of kitchen lab (value as of March 2014 - $333 per credit hour) towards the tuition of any of its diploma or Associate of Applied Science degrees for successful completion of courses Culinary Arts Part I. The award is not to be applied to general fees like lab fees etc.and supplies. The student will still be responsible for the general fees and supplies and for the balance of the tuition. The high school student will still be required to take all the kitchen labs of any program they are entering into at CIL. _ Additionally, the student could be eligible to apply, while in high school, for the following two (2) scholarships (amounts subject to change). Culinary Competition Scholarship $2,000 High School Merit Award $1,000

Course Number. BakLab 102-1 _ Course Title: Entry-Level Baking and Pastry Fundamentals Course Description: The fundamentals of baking and pastry production are introduced. Students will learn how to use the xxxxx’x tools and be able to describe the properties of the bakeshop ingredients, the baking process, and steps in yeast and dough preparation. Upon completion of this subject students will be able to prepare cakes, Danish, tarts, quiches, basic chocolate candies, ice cream, sorbet, etc. Award: Culinary Institute LeNôtre (CIL) will award the student the financial value of 5 credit hours of kitchen lab (value as of March 2014 April 2011 - $333 per credit hour) towards the tuition of any of its diploma or Associate of Applied Science degrees for successful completion of courses Culinary Arts Part I. The award is not to be applied to general fees like lab fees etc.and supplies. The student will still be responsible for the general fees and supplies and for the balance of the tuition. The high school student will still be required to take all the kitchen labs of any program they are entering into at CIL. _ Additionally, the student could be eligible to apply, while in high school, for the following two (2) scholarships (amounts subject to change). Culinary Competition Scholarship $2,000 High School Merit Award $1,000$ 500

Course Number. BakLab 102-1 _ Course Title: Entry-Level Baking and Pastry Fundamentals Course Description: The fundamentals of baking and pastry production are introduced. Students will learn how to use the xxxxx’x tools and be able to describe the properties of the bakeshop ingredients, the baking process, and steps in yeast and dough preparation. Upon completion of this subject students will be able to prepare cakes, Danish, tarts, quiches, basic chocolate candies, ice cream, sorbet, etc. Award: Culinary Institute LeNôtre (CIL) will award the student the financial value of 5 credit hours of kitchen lab (value as of March 2014 - $333 per credit hour) towards the tuition of any of its diploma or Associate of Applied Science degrees for successful completion of courses Culinary Arts Part I. The award is not to be applied to general fees like lab fees etc.and supplies. The student will still be responsible for the general fees and supplies and for the balance of the tuition. The high school student will still be required to take all the kitchen labs of any program they are entering into at CIL. _ Additionally, the student could be eligible to apply, while in high school, for the following two (2) scholarships (amounts subject to change). Culinary Competition Scholarship $2,000 High School Merit Award $1,000