Our intensive program, with a high level of hands-on ... · San Francisco Baking Institute is the place where better baking begins. Bread & Pastry Professional Training Program Our

San Francisco Baking Institute Baking and Pastry Arts School for Professionals and Enthusiasts

480 Grandview Avenue South San Francisco, CA 94080 phone: 650.589.5784 fax: 650.589.5729 www.sfbi.com

overviewOur Bread & Pastry Professional Training ur Bread & Pastry Professional Training

Program fully prepares students Program fully prepares students passionate about bread and pastry passionate about bread and pastry

for a rewarding career in the baking industry. for a rewarding career in the baking industry. SFBI recognizes that not every student has the SFBI recognizes that not every student has the time and budget available for 12-18 months of time and budget available for 12-18 months of training. At the same time, students want to training. At the same time, students want to be sure they receive the very best education to be sure they receive the very best education to ensure success in the future. ensure success in the future.

We designed our progressive program to We designed our progressive program to meet these specifi c needs—developing a meet these specifi c needs—developing a highly concentrated, focused curriculum with highly concentrated, focused curriculum with an exceptional level of hands-on practice, an exceptional level of hands-on practice, deliberately small classes and the opportunity to deliberately small classes and the opportunity to intern in a production-oriented environment for intern in a production-oriented environment for two weeks after graduation. Our state-of-the-two weeks after graduation. Our state-of-the-art facility, just a short drive from downtown art facility, just a short drive from downtown San Francisco, offers spacious classrooms and San Francisco, offers spacious classrooms and technologically advanced equipment, giving technologically advanced equipment, giving students the rare opportunity to train in an students the rare opportunity to train in an environment very similar to most modern baking environment very similar to most modern baking facilities. facilities.

Since 1996, SFBI has trained hundreds of Since 1996, SFBI has trained hundreds of professional and aspiring bakers from all over the professional and aspiring bakers from all over the world. We have acted as the unoffi cial training world. We have acted as the unoffi cial training

site for several award-winning Baking USA Teams and hosted a variety of international groups—from countries including Russia, China and Japan—interested in bringing artisan baking back to their homelands. We are recognized within the baking industry as a place where artisan baking is respected, appreciated and celebrated. Our passion for sharing our knowledge and enthusiasm in an effort to raise the level of the craft is well-known throughout the baking community. As the only school in the U.S. dedicated exclusively to artisan baking, the San Francisco Baking Institute is the place where better baking begins.

Bread & Pastry Professional Training Program

Our intensive program, with a high level of hands-on training, fully prepares you for a professional baking career.



objectivesDuring the course of SFBI’s Bread &

Pastry Professional Training Program, we teach you everything you need to

know to perform with excellence and succeed in know to perform with excellence and succeed in the baking industry.the baking industry.

Program Objectives

• Understand the history of baking and pastry. Understand the history of baking and pastry. • Learn proper sanitation and hygiene methods. Learn proper sanitation and hygiene methods.• Discover how to select, purchase and evaluate Discover how to select, purchase and evaluate ingredients. ingredients.• See how ingredients function in baking and See how ingredients function in baking and pastry. pastry.• Use baker’s math with confi dence. Use baker’s math with confi dence.• Learn how to identify and operate equipment. Learn how to identify and operate equipment. • Understand how to use the professional Understand how to use the professional terminology of the industry. terminology of the industry. • Practice mixing techniques for all styles of Practice mixing techniques for all styles of bread. bread. • Comprehend and perform the bread baking Comprehend and perform the bread baking process from start to fi nish. process from start to fi nish.• Understand the complexities of sourdough. Understand the complexities of sourdough. • Design and produce new formulas. Design and produce new formulas. • Learn new techniques for baking and the Learn new techniques for baking and the latest styles of bread. latest styles of bread.• Learn mixing techniques for cakes and creams. Learn mixing techniques for cakes and creams.• Understand fl avor and texture in pastry. Understand fl avor and texture in pastry.

• Benefi t from a comprehensive introduction to chocolate.• Gain an in-depth understanding of mousse and modern cake presentations.• Understand yeasted pastries and lamination techniques.• Comprehend production methods and planning for pastry operations.• Practice procedures for a wide variety of European and American style cakes and pastries.• Develop cake decorating techniques and creative presentations.• Learn to plan dessert menus and presentations. • Discover modern pastry styles and products. • Develop production oriented work habits and scheduling skills. • Understand bakery layout and design. • Learn about the latest industry trends and how to interpret them in your baking.





benefitsWWhen you receive your diploma from hen you receive your diploma from When you receive your diploma from WSFBI’s Bread & Pastry Professional SFBI’s Bread & Pastry Professional WSFBI’s Bread & Pastry Professional WWSFBI’s Bread & Pastry Professional WTraining Program, you will have the WTraining Program, you will have the WWTraining Program, you will have the Wopportunity to join a profession with a legacy of opportunity to join a profession with a legacy of quality, dedication and honor. You can build a quality, dedication and honor. You can build a career in an industry that continues to thrive and career in an industry that continues to thrive and grow in any economic climate. grow in any economic climate.

Our program helps you develop life-long skills Our program helps you develop life-long skills in a profession that offers security, fl exibility in a profession that offers security, fl exibility and creativity. You will train in a cutting-edge and creativity. You will train in a cutting-edge environment with a curriculum that balances environment with a curriculum that balances theory with hands-on learning, ably preparing theory with hands-on learning, ably preparing you for the real world of baking today!you for the real world of baking today!

Aspiring BakersChanging careers or opening a bakery? The Bread Changing careers or opening a bakery? The Bread & Pastry Professional Training Program gives you & Pastry Professional Training Program gives you the skills and knowledge you need to get started.the skills and knowledge you need to get started.

Working BakersEnhance your career and your salary with new cutting-edge skills and a deeper understanding of the baking arts.

Owners or Bakery ManagersGrow your business with the employees you send to train at SFBI. Benefi t from the enthusiasm and loyalty that a good education brings to young people with an interest in their work. Give back to the baking community and help contribute to its continued growth by helping to build the next generation of artisan bakers.





diplomaWWhile ours is not a “certifi cate” While ours is not a “certifi cate” Wprogram, a diploma from SFBI is a Wprogram, a diploma from SFBI is a Wpowerful tool in your job search and Wpowerful tool in your job search and Wfuture career because of our reputation in the future career because of our reputation in the international baking community. Our clients international baking community. Our clients include bakeries from all over the country and include bakeries from all over the country and our Institute is a well-known and highly regarded our Institute is a well-known and highly regarded resource for baking expertise. resource for baking expertise.

You will earn your diploma at the only school in You will earn your diploma at the only school in the U.S. dedicated exclusively to artisan baking. the U.S. dedicated exclusively to artisan baking. Because of our total dedication to the craft, Because of our total dedication to the craft, you can be sure that baking and pastry training you can be sure that baking and pastry training never take a back seat to other types of culinary never take a back seat to other types of culinary learning. In addition, our state-of-the-art facility learning. In addition, our state-of-the-art facility offers you the chance to train in classrooms offers you the chance to train in classrooms that are uniquely representative of the actual that are uniquely representative of the actual production environments you will work in after production environments you will work in after graduation. graduation.

What Industry Leaders Have to Say

“Michel Suas (SFBI Founder) has been a mentor of “Michel Suas (SFBI Founder) has been a mentor of mine ever since I met him. I have the utmost respect mine ever since I met him. I have the utmost respect and admiration for his willingness to give and share and admiration for his willingness to give and share his knowledge.” his knowledge.” —George Erasmus, VP Production, La Brea Bakery - Los Angeles, CA

“I have sent key production managers to various bread and pastry courses at SFBI. They have returned energized and feeling more confi dent with their abilities to take the quality of our products even higher; able to identify and correct problems with our processes and strengthen the knowledge of our crews, making them more productive.” — JT, Semifreddi’s Bakery - Emeryville, CA

“Where do I go when I need to learn more about baking, or to share what I know? SFBI! I love that place: a “church” for baking.” —Craig Ponsford, Owner, Artisan Bakers of Sonoma - Sonoma, CA





france trip

It is hard to imagine two better places to t is hard to imagine two better places to train for a career in the food industry than train for a career in the food industry than San Francisco and France. Here at SFBI, we San Francisco and France. Here at SFBI, we

have designed our Bread & Pastry Professional have designed our Bread & Pastry Professional Training Program to immerse our students in the Training Program to immerse our students in the food culture of both the U.S. and Europe. You food culture of both the U.S. and Europe. You will train at our spacious new facility in South will train at our spacious new facility in South San Francisco, just a few minutes from downtown San Francisco, just a few minutes from downtown San Francisco, and spend an optional two weeks San Francisco, and spend an optional two weeks at the at the Institut National de la BoulangerieInstitut National de la Boulangerie, one of France’s most respected baking schools.France’s most respected baking schools.

This adventure in baking will introduce you This adventure in baking will introduce you to the history, tradition and new, trend-setting to the history, tradition and new, trend-setting practices of European baking in the best way practices of European baking in the best way possible: fi rst-hand experience. At the possible: fi rst-hand experience. At the Institut National de la BoulangerieNational de la Boulangerie, you will train with French instructors (translation provided) as you French instructors (translation provided) as you stay in nearby accommodations with your fellow stay in nearby accommodations with your fellow students (2 students per hotel room) and absorb students (2 students per hotel room) and absorb the local culture.the local culture.

Just a short and scenic train ride from Paris, Institut National de la Boulangerie is an ideal Institut National de la Boulangerie is an ideal Institut National de la Boulangerielearning place for the aspiring baker. Here, you will further master the skills you have gained during the previous weeks of training at SFBI.

Note: The cost of the trip to France is not includedin SFBI’s tuition—it is an optional part of training. The SFBI preferential rate of $2,195, plus the cost of airfare are billed separately from the tuition.

We now make our trip to France available to anyone who is interested in joining us on this extraordinary culinary adventure! Even if you are not enrolled in the Bread & Pastry Professional Training Program, you can join SFBI in France and take part in training at the Institut National de la Boulangerie. You receive SFBI’s preferential rate of $2,575 (not including airfare.) Ask us for details about departure dates.





tuitionWWe are committed to assuring that any We are committed to assuring that any Wstudent who wishes to attend our Wstudent who wishes to attend our WBread & Pastry Professional Training WBread & Pastry Professional Training WProgram can receive fi nancial assistance if Program can receive fi nancial assistance if required. SFBI offers student loans for up to required. SFBI offers student loans for up to 50% of the total tuition. Contact us to fi nd 50% of the total tuition. Contact us to fi nd out more about our loan programs, or see the out more about our loan programs, or see the enclosed Tuition Payment Planner for details.enclosed Tuition Payment Planner for details.

Tuition fees for the Bread & Pastry Professional Training Program are as follows: • $15,985.00 for 18 weeks of training $15,985.00 for 18 weeks of training

• 25% of tuition is due upon acceptance to the 25% of tuition is due upon acceptance to the program. program.

• Students who pay the full tuition 10 days Students who pay the full tuition 10 days before class begins receive a 10% discount off before class begins receive a 10% discount off the prices shown above. the prices shown above.

• Students who pay 1/2 of tuition before classes Students who pay 1/2 of tuition before classes begin and 1/2 30 days before the last day of begin and 1/2 30 days before the last day of class receive a 5% discount off the prices class receive a 5% discount off the prices shown above. shown above.

• $2,195.00 for $2,195.00 for optional optional trip to France, nottrip to France, not including airfare

Cancellation Policy: Bread & Pastry Professional Training Program

For cancellations received more than four weeks prior to the start of the program, any deposit will be refunded in full. Cancellations made less than four weeks before the start of program are subject to a 50% refund on any deposits received.





admission

Before applying for the Bread & Pastry efore applying for the Bread & Pastry Professional Training program, we strongly Professional Training program, we strongly recommend a visit to our facility. Please recommend a visit to our facility. Please

contact us to arrange a personal tour. contact us to arrange a personal tour.

Take a look at the steps below and be sure to Take a look at the steps below and be sure to let us know if you have any questions. We want let us know if you have any questions. We want to make the enrollment experience as easy as to make the enrollment experience as easy as possible for you!possible for you!

Admission Steps

1. Complete the forms in our application package. 1. Complete the forms in our application package.

2. Mail in your completed forms with a $502. Mail in your completed forms with a $50 non-refundable application fee. non-refundable application fee.

3. Be sure to send in your forms by the deadline3. Be sure to send in your forms by the deadline for each session. The deadline for the 2006 for each session. The deadline for the 2006 session is session is April 3, 2006. April 3, 2006.

4. Acceptance letters will be mailed to students4. Acceptance letters will be mailed to students April 10, 2006. April 10, 2006.

5. Upon acceptance to the program, a deposit5. Upon acceptance to the program, a deposit of 25% of the total tuition is required to of 25% of the total tuition is required to ensure your space in class. ensure your space in class.

6. Full balance of tuition is due 10 days before class begins.

Visit our website at www.sfbi.com for information about places to stay during our program. We have arranged for special rates with nearby hotels, giving you a convenient and comfortable place to stay during your training period.

The 2006 Session begins on Monday, June 5, 2006 and ends on Friday, October 6, 2006.

The deadline for application is Monday, April 3, 2006.





testimonials

Here is what some of our alumni has to ere is what some of our alumni has to say about their experience with SFBI’s Bread & Pastry Professional Training

Program. You can read more detailed testimonials Program. You can read more detailed testimonials on our website as well! on our website as well!

“The program delivered more than I had even hoped “The program delivered more than I had even hoped for...Instructors were knowledgeable in their fi eld, for...Instructors were knowledgeable in their fi eld, up to date on current trends, and good at imparting up to date on current trends, and good at imparting their knowledge. They were friendly, approachable their knowledge. They were friendly, approachable and made learning enjoyable. The small class size and made learning enjoyable. The small class size played a big part in the great quality of our experi-played a big part in the great quality of our experi-ences at SFBI. I feel that I have a good grounding ences at SFBI. I feel that I have a good grounding in the underlying principals and fundamentals of in the underlying principals and fundamentals of baking...Having SFBI as a reference I can count on baking...Having SFBI as a reference I can count on now and in the future gives me confi dence that my now and in the future gives me confi dence that my baking career will be successful.” baking career will be successful.” —Sharman Kobayashi

“My training at SFBI gave me the professional foun-“My training at SFBI gave me the professional foun-dation for growing and succeeding in the baking in-dation for growing and succeeding in the baking in-dustry. I thank the instructors and staff for providing dustry. I thank the instructors and staff for providing a space where this mid-life-changing IT professional a space where this mid-life-changing IT professional could fulfi ll his dream to build the perfect passion could fulfi ll his dream to build the perfect passion fruit tart (and baguette, and croissant, and . . . ).” fruit tart (and baguette, and croissant, and . . . ).” —David Schmidt

“[Looked at three other schools before choosing SFBI] SFBI didn’t seem as pretentious as the oth-ers. [The training] was going to be more hands-on without the waiter and table setting training/educa-tion you needed to do at the other places. Overall, I would rate the Bread & Pastry Program at SFBI as GREAT!” —Joe Burns “I had an excellent baking and pastry arts experi-ence at SFBI, and would (and do) recommend SFBI to anyone who is serious about their desire to learn more about artisan baking and pastry arts.”—Abbie Jacobs






Loan Application - 2006Form # FAA-SU06 - 2006 Session/Application deadline - April 3, 2006

Amount of financial aid you are applying for (please check one):

❏50% Tuition ($7,992.50) ❏Other amount - please specify loan amount, not to exceed 50% of tuition $_______________

SFBI Loan Program you are applying for (please check one):

❏ One Year Loan Plan: Loan to be repaid in monthly installments over a 12 month period. The first payment is due one month after the last day of class—November 6, 2006. An interest rate 1% over the current rate will be charged to the amount of the loan.

❏Two Year Loan Plan: Loan to be repaid in monthly installments over a 24 month period. The first payment is due one month after the last day of class—November 6, 2006. An interest rate 1% over the current rate will be charged to the amount of the loan.

Applicant Information:

Legal Name: Mr. ( ) Ms. ( ) Mrs. ( ) ___________________________________________________________________________________________________________Last First Middle Initial

Permanent Address: _______________________________________________________________________________Apt No. _____

City _______________________________________________________State _________ Zip _________ Country ______________

Phone (_____)_________________ Fax (_____)_________________ Email _____________________________________________

Social Security Number (if applicable) _________-____________-_________

Drivers License Number _______________________________________________ State Where Driver’s License Was Issued ________

Date of Birth _____/_____/_____

Length of time at Current Residence ____ years. If less than one year, please list previous address: ______________________________

___________________________________________________________________________________________________________

Financial References and Credit Information - Please complete in full:

Employer Information

Employer _______________________________________Employer Reference Name _______________________________________

Employer Address _____________________________________________________________________________________________

City ____________________________________________State ______________Zip ______________Country_________________

Employer Phone (_______) _______________ Employer Fax (_______) _______________Employer Email: ____________________

Length of Employment __________Occupation ____________________________________

Please complete back of this form




Loan Application - 2006Form # FAA-SU06 - 2006 Session/Application deadline - April 3, 2006

Applicant’s Financial Information

Annual Income $ _________________ Monthly Rent or Mortgage Payment $ ____________

Bank Account Number (Checking)_____________________________________Bank Name _________________________________

Bank Address _______________________________________________________________Bank Phone (_____) ________________

Bank Account Number (Savings)_______________________________________Bank Name _________________________________

Bank Address _______________________________________________________________Bank Phone (_____) ________________

Please list 3 personal references:

1. Name _________________________________________Relationship ______________________ Phone (_____) ______________

Address _____________________________________________________________________________________________________

City __________________________________________________________ State _______ Country _______________Zip _______


Address _____________________________________________________________________________________________________



Address _____________________________________________________________________________________________________


Understanding of Obligation - Please read and sign below:Under the SFBI Loan Program, the repayment for students begins on November 6, 2006. I understand that if I fail to repay my student loan, I will be considered in default and the following may result:

1. My loan will be reported to the National Credit Bureau (or the credit bureau from country of origin) and may have a negative effect on my credit for 7 years. 2. The entire unpaid amount of my loan, including interest, will become immediately due and payable. 3. My federal and state income tax refunds may be withheld or my wages may be garnished. 4. I may be ineligible to receive any federal or state financial aid funds.5. My loan may be referred to a collection agency and I will be liable for any collection costs. 6. I may be sued by the holder of my loan for all amounts owed, including attorney fees.

I acknowledge receipt of the above information and understand that failure to repay my loan(s) could impact my credit record, future financial aid, and/or allow seizure of federal income tax refunds.

Signature __________________________________________________________ Date _____/_____/_____

I, the undersigned, verify that the information included on this application is accurate and complete.

Signature___________________________________________________________ Date _____/_____/_____

continued from front




Application - 2006Form # AAF-SU06 - 2006 Session/Application deadline - April 3, 2006

Date _____/_____/_____

Applicant Contact Information:

Legal Name

_________________________________________________________________________________________

First Last Middle Initial

Permanent Address __________________________________________________________________________

City__________________________________State ________________Zip________Country______________

Phone (_____)_________________Fax(_____)___________________ Email ___________________________

How do you prefer to be contacted? ___phone ___email

Emergency Contact Information:

Name_____________________________________________________Relationship _____________________

Phone (_____)_________________Fax(_____)___________________ Email __________________________

Citizenship: (please select one)

❒U.S. Citizen

❒Dual Citizenship - please specify country___________

Employment History:

Employment you have completed, including summer jobs, internships or volunteer work.

Employer Employer Employer Occupation Dates of Employment

_________________________________________________________________________________________

_________________________________________________________________________________________

_________________________________________________________________________________________

please see back for more




Application - 2006Form # AAF-SU06 - 2006 Session/Application deadline - April 3, 2006

Please describe any previous baking experience:

_________________________________________________________________________________________

_________________________________________________________________________________________

_________________________________________________________________________________________

Education:

List all other schools, including summer schools and programs you have attended:

Name of School Location (City, State, Postal code) Dates Attended

_________________________________________________________________________________________

_________________________________________________________________________________________

Statement:

Please briefly describe what you hope to gain from our training program:

_________________________________________________________________________________________

_________________________________________________________________________________________

_________________________________________________________________________________________

_________________________________________________________________________________________

Tuition: Tuition for the Bread & Pastry Professional Training Program is $15,985.00 (not including the optional trip to France.) A 25% deposit is required upon acceptance to the program. Payments may be made by check or credit card. Please see our tuition and financing form for more information about payment options.

Please Enclose Your (non-reimbursable) Application Fee of $50

_____ Check (please make payable to the San Francisco Baking Institute)

Visa ❏ Mastercard ❏ American Express ❏

Name as shown on credit card: ________________________________________________________________

Credit Card Number _____________________________ Expiration Date: ____/_____

Thank you for your interest in the San Francisco Baking Institute!





Loan Options Agreement - 2006Form # LOA-SU06 - 2006 Session/Application deadline - April 3, 2006

You must complete the Financial Aid Application in addition to this form.

Student Information:

Legal Name: Mr. ( ) Ms. ( ) Mrs. ( )

_________________________________________________________________________________________

Last First Middle Initial


SFBI LOAN PROGRAM: (please select one)

❏SFBI One Year Loan Plan: Student accepts a loan from SFBI to be repaid by the student in monthly installments over a 12 month period. The first payment is due one month after the last day of class—November 6, 2006. An interest rate 1% over the current rate will be charged to the amount of the loan.

❏SFBI Two Year Loan Plan: Student accepts a loan from SFBI to be repaid by the student in monthly installments over a 24 month period. The first payment is due one month after the last day of class—November 6, 2006. An interest rate 1% over the current rate will be charged to the amount of the loan.

REPAYMENT SCHEDULE

SFBI One Year Loan Plan:

50% of total tuition is loaned to student from SFBI with a repayment schedule of 12 months. The first payment is due on November 6, 2006.

Total Tuition = $15,985; Loan Amount = $7,992.50

• Student pays 25% deposit on 50% of total tuition—$3,996.25—upon acceptance to program.• Student pays remainder of 50% tuition—$3,996.25—12 days before classes begin—May 22, 2006.• Remaining balance of tuition—$7,992.50—is loaned to student by SFBI. • A total of 12 monthly payments in the amount of $666.04, (US Dollars), plus an interest of 1% over current market rate at time of billing, will be billed to the student in 30 day periods, beginning 11/06/06 and ending 10/06/07.

Please see back for more ...




Loan Options Agreement - 2006Form # LOA-SU06 - 2006 Session/Application deadline - April 3, 2006

SFBI Two Year Loan Plan

50% of total tuition is loaned to student from SFBI with a repayment schedule of 24 months. The first payment is due on November 6, 2006.

Total Tuition = $15,985; Loan Amount = $7,992.50

• Student pays 25% deposit on 50% of total tuition—$3,996.25—upon acceptance to program.• Student pays remainder of 50% tuition—$3,996.25—12 days before classes begin—May 22, 2006.• Remaining balance of tuition—$7,992.50—is loaned to student by SFBI. • A total of 12 monthly payments in the amount of $333.02, (US Dollars), plus an interest of 1% over current market rate at time of billing, will be billed to the student in 30 day periods, beginning 11/06/06

and ending 10/06/08.

PAYMENT OPTIONS:• Payment of full amount of loan at any time, without penalty for early repayment. • Monthly payments upon due date agreed upon in loan program.• Consolidated payment at a weighted average interest rate for a longer period of time. This option reduces the amount of payment. If you wish to consolidate, please contact SFBI for more information.

UNDERSTANDING OF LOAN OBLIGATION:Please read and sign below.Under the SFBI One Year and Two Year Loan Programs, the repayment for students begins on November 6, 2006. I understand that if I fail to repay my student loan, I will be considered in default and the following may result:

1. My loan will be reported to the National Credit Bureau (or the credit bureau from country of origin) and may have a negative effect on my credit for 7 years. 2. The entire unpaid amount of my loan, including interest, will become immediately due and payable. 3. My federal and state income tax refunds may be withheld or my wages may be garnished. 4. I may be ineligible to receive any federal or state financial aid funds. 5. My loan may be referred to a collection agency and I will be liable for any collection costs. 6. I may be sued by the holder of my loan for all amounts owed, including attorney fees.

I acknowledge receipt of the above information and understand that failure to repay my loan(s) could impact my credit record, future financial aid, and/or allow seizure of federal income tax refunds.

Signature _____________________________________________________________________________ Date _____/_____/_____





Financial Agreement - 2006Form # FAR-SU06 - 2006 Session/Application deadline - April 3, 2006

Student Information:

Legal Name: Mr. ( ) Ms. ( ) Mrs. ( )

_________________________________________________________________________________________

Last First Middle Initial

Permanent Address: _____________________________________________________________Apt # _______

City _______________________________________State _________ Zip _________ Country ____________

Phone (_____)_________________ Fax (_____)_________________ Email ___________________________


Application Fee Paid $ __________ Payment Method ___________________Date _____/_____/_____

25% deposit Paid $______________Payment Method ___________________Date _____/_____/_____

METHOD OF PAYMENT: (please select one)

❏Cash Plan: 25% deposit paid upon acceptance to program. Balance paid May 22, 2006.

❏ Modified Cash Plan: 25% deposit paid upon acceptance to program. 50% of remaining tuition paid on May 22, 2006. Balance paid on August 5, 2006.

❏ SFBI One Year Loan Plan: Student pays 25% deposit upon acceptance to the program. Student pays remainder of 50% of total tuition on May 22, 2006. Student accepts a loan from SFBI for up to 50% of total tuition. The loan is to be repaid by the student in monthly installments over a 12 month period. The first payment is due on November 6, 2006. An interest rate 1% over the current rate will be charged to the amount of the loan.

❏ SFBI Two Year Loan Plan: Student pays 25% deposit upon acceptance to the program. Student pays remainder of 50% of total tuition on May 22, 2006. Student accepts a loan from SFBI for up to 50% of total tuition. The loan is to be repaid by the student in monthly installments over a 24 month period. The first payment is due on November 6, 2006. An interest rate 1% over the current rate will be charged to the amount of the loan.

❏Other: Please specify. __________________________________________________________________________________

I have read and fully understand all of the options listed above. All of my questions have been answered to my satisfaction. I also

understand that I am financially responsible for any and all charges incurred, no matter which option I have chosen.

Student Signature __________________________________________________Date _____/_____/_____




Authorization to Charge - 2006Form # SAC-SU06 - 2006 Session/Application deadline - April 3, 2006

Credit Card Authorization (Debit Cards Are Not Accepted):

I authorize the San Francisco Baking Institute to charge my credit card according to the Payment Option I have selected.

My Credit Card is a: Visa ❏ Mastercard ❏ American Express ❏

Name as shown on credit card: _________________________________________________________________

Credit Card Number _________________________________________________Expiration Date: ____/_____

Secondary Credit Card (optional): Visa ❏ Mastercard ❏ American Express ❏

Name as shown on credit card: _________________________________________________________________

Credit Card Number _________________________________________________Expiration Date: ____/_____

Student Agreement:

I agree to pay the San Francisco Baking Institute (SFBI) in accordance with the Payment Option I have selected. I understand that I am financially responsible for all charges incurred from SFBI and that failure to comply with my financial agreement will result in administrative withdrawal, assessment of late fees, referral to collections and an unfavorable credit reference. I authorize the San Francisco Baking Institute to charge my credit card any outstanding tuition due according to the terms of the Payment Option I have selected. I understand that this agreement covers tuition only. Travel fees, and any supplies needed for class are not covered under the Student Financial Agreement and must be paid when they are purchased or assessed by the San Francisco Baking Institute.

I agree to notify the San Francisco Baking Institute in writing of any changes to the status of the credit card(s) listed above, including cancellation of the credit card or changes in the expiration date. I understand that, if for any reason, the San Francisco Baking Institute is unable to charge my tuition to the account(s) listed above and payment is not made by the due date, I will be subject to administrative withdrawal from the San Francisco Baking Institute. I also understand that the San Francisco Baking Institute has the right to pursue collection efforts as it deems appropriate. I agree that the San Francisco Baking Institute may assess reasonable collection and attorneys’ fees incurred to collect any delinquent balance. I also understand that in the event my credit card is declined for payment, there will be a $60.00 processing fee assessed to my account (all fees are subject to change).

I agree to notify the San Francisco Baking Institute of any changes in my current address and phone number. I also agree that the terms and conditions of payment are not contingent upon such events as receipt of a grade, an invoice, statement, reimbursement by employer, or qualifying for Financial Aid.

I have read and understand the information listed above. All my questions have been answered to my satisfaction.

Student Signature ________________________________________________________________________Date _____/_____/_____

Student Name (please print) ____________________________________________________SSN # ___________________________

PaymentOption

Total Tuition Due

Amount of Loan

Due 4/17/0625% Deposit

Due 5/22/06 Due 8/05/06 Due 11/06/06

First Monthly Payment

Successive Monthly Payments

Interest Rate Applied

Cash Plan $14,387*($15,985 less 10%)

n/a $3,597 $10,790 n/a n/a n/a n/a

Modifi ed Cash Plan $15,186*($15,985 less 5%)

n/a $3,797 $3,797 $7,593 n/a n/a n/a

Tuition Financial AidSFBI One Year Loan

$15,985* $7,993(50% of tuition)

$3,996 $3,996 n/a $666 $6661% over current

market rate

Tuition Financial AidSFBI Two Year Loan

$15,985*$7,993(50% of tuition)

$3,996 $3,996 n/a $333 $3331% over current

market rate

Optional Trip to France Student Fee

$2,195* n/a n/a n/a n/a n/a n/a n/a

Optional Trip to France Non-Student Fee

$2,575* n/a n/a n/a n/a n/a n/a n/a

* Please note that if you choose to participate in the optional trip to France, the round trip air fare from San Francisco to Paris, and the train ride from Paris to Rouen, will be billed separately and are due upon receipt.

2006 Tuition Payment Planner—Bread & Pastry Professional Training Program

San Francisco Baking Institute480 Grandview Drive South San Francisco, CA 94080 phone 650.589.5784 fax 650.589.5729 www.sfbi.com

San Francisco Baking InstituteBaking & Pastry Arts School for Professionals and Enthusiasts

Documents

Our intensive program, with a high level of hands-on ... · San Francisco Baking Institute is the place where better baking begins. Bread & Pastry Professional Training Program Our