overview ur Bread & Pastry Professional Training Program

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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

overview

O

ur Bread & Pastry Professional ur Bread & Pastry Professional

Training Program fully prepares

students passionate about bread and

pastry for a rewarding career in the baking

industry. SFBI recognizes that not every student

has the time and budget available for 12-18

months of training. At the same time, students

want to be sure they receive the very best

education to ensure success in the future.

We designed our progressive program to meet

these specifi c needs—developing a highly

concentrated, focused curriculum with an

exceptional level of hands-on practice and

deliberately small classes. 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

technologically advanced equipment, giving

students the rare opportunity to train in an

environment very similar to most modern

baking facilities.

Since 1996, SFBI has trained hundreds of

professional and aspiring bakers from all over

the 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. SFBI is recognized within the industry as a place where artisan baking and pastry 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 and pastry, the San Francisco Baking Institute is the place where better baking begins.

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objectives

D

uring 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.

• See how ingredients function in baking and See how ingredients function in baking and

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.

• Practice mixing techniques for all styles of Practice mixing techniques for all styles of

bread.

• Comprehend and perform the bread baking Comprehend and perform the bread baking

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.

• 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.

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benefits

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hen you receive your diploma from hen you receive your diploma from

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hen you receive your diploma from

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SFBI’s Bread & Pastry Professional SFBI’s Bread & Pastry Professional

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SFBI’s Bread & Pastry Professional

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SFBI’s Bread & Pastry Professional

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Training Program, you will have the

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opportunity to join a profession with a legacy opportunity to join a profession with a legacy of quality, dedication and honor. You can build of quality, dedication and honor. You can build a career in an industry that continues to thrive a career in an industry that continues to thrive and grow in any economic climate.

and 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 Bakers

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

get started.

Working Bakers

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

Owners or Bakery Managers

Grow 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.

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diploma

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hile ours is not a “certifi cate”

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hile ours is not a “certifi cate”

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program, a diploma from SFBI is a

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program, a diploma from SFBI is a

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powerful tool in your job search and

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powerful tool in your job search and

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future 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 include bakeries from all over the country and our Institute is a well-known and highly and our Institute is a well-known and highly regarded resource for baking expertise. regarded 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 mine ever since I met him. I have the utmost

respect and admiration for his willingness to give

and share 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

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paris trip

I

t 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

San Francisco and France. Here at SFBI, we

have designed our Bread & Pastry Professional

Training Program to immerse our students in

the food culture of both the U.S. and Europe.

You will train at our spacious new facility in

South San Francisco, just a few minutes from

downtown San Francisco, and spend an optional

two weeks at the

two weeks at the Ferrandi School in Paris, one of Ferrandi School in Paris, one of Ferrandi School

France’s most respected baking schools.

This adventure in baking will introduce you

to the history, tradition and new, trend-setting

practices of European baking in the best way

possible: fi rst-hand experience. At the

possible: fi rst-hand experience. At the Ferrandi School

School, you will train with French instructors , you will train with French instructors School, you will train with French instructors School

(translation provided) as you stay in nearby

accommodations with your fellow students and

absorb the local culture.

In the heart of Paris, the Ferrandi School is an Ferrandi School is an Ferrandi School

ideal learning 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 included

in SFBI’s tuition—it is an optional part of training. The SFBI preferential rate (2007 rate tba), plus the cost of airfare are billed separately from the tuition.

We now make our trip to Paris 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 Ferrandi School. You receive SFBI’s preferential rate (2007 rate tba). Please call us for details.

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tuition

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e are committed to assuring that any

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e are committed to assuring that any

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student who wishes to attend our

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student who wishes to attend our

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Bread & Pastry Professional Training

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Bread & Pastry Professional Training

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Program can receive fi nancial assistance if

required. SFBI offers student loans for up to

50% of the total tuition. Contact us to fi nd

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:

• $16,985.00 for 18 weeks of training $16,985.00 for 18 weeks of training

(8 hours per day).

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

program.

• Students who pay the full tuition 10 days Students who pay the full tuition 10 days

before class begins (5/15/07) receive a 10%

discount off the prices shown above.

• Students who pay 1/2 of tuition before classes Students who pay 1/2 of tuition before classes

begin and the balance 30 days before the last

day of class (8/31/07) receive a 5% discount

off the prices shown above.

• 2007 rate TBA for 2007 rate TBA for optional optional trip to France.

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.

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admission

B

efore applying for the Bread & Pastry efore applying for the Bread & Pastry

Professional Training program, we Professional Training program, we

strongly recommend a visit to our facility. strongly recommend a visit to our facility. Please contact us to arrange a personal tour. Please contact us to arrange a personal tour. Take a look at the steps below and be sure to let Take a look at the steps below and be sure to let us know if you have any questions. We want to us know if you have any questions. We want to make the enrollment experience as easy as 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 $50 2. 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 deadline 3. Be sure to send in your forms by the deadline for each session. The deadline for the 2007 for each session. The deadline for the 2007 session is

session is April 27, 2007. April 27, 2007.

4. Acceptance letters will be mailed to students 4. Acceptance letters will be mailed to students within one week of receipt of application, or within one week of receipt of application, or no later than

no later than May 1, 2007.May 1, 2007.

5. Upon acceptance to the program, a deposit 5. 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. SFBI has arranged special rates with nearby hotels for your convenience.

The 2007 Session begins on Wednesday, May 30, 2007 and ends on Wednesday, October 3, 2007.

The deadline for application is Friday, April 27, 2007.

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testimonials

H

ere 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!

“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 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-dation for growing and succeeding in the baking

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

could fulfi ll his dream to build the perfect passion

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

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Payment Option Total Tuition Due Amount of Loan Due 5/01/07 25% Deposit

Due 5/15/07 Due 8/31/07 Due 11/03/07 First Monthly Payment Successive Monthly Payments Interest Rate Applied Cash Plan $15,287*

($16,985 less 10%) n/a $3,822 $11,465 n/a n/a n/a n/a Modifi ed Cash Plan $16,136_*

($16,985 less 5%) n/a $4,034 $4,034 $8,068 n/a n/a n/a Tuition Financial Aid

SFBI One Year Loan $16,985* $8,493(50% of

tuition) $4,246 $4,246 n/a $708 $708

1% over current market rate

Tuition Financial Aid

SFBI Two Year Loan $16,985*

$7,993

(50% of

tuition) $3,996 $3,996 n/a $354 $354

1% over current market rate

Optional Trip to France

Student Fee $tba* n/a n/a n/a n/a n/a n/a n/a

Optional Trip to France

Non-Student Fee $tba* 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 trip will be billed separately and is due upon receipt.

2007 Tuition Payment Planner—Bread & Pastry Professional Training Program

San Francisco Baking Institute

480 Grandview Drive South San Francisco, CA 94080

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Bread & Pastry Professional Training Program

Loan Application - 2007

Form # FAA-SU07 - 2007 Session/Application deadline - April 27, 2007

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

❏ 50% Tuition ($8,492.50) ❏ 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 3, 2007. 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 3, 2007. 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 ____________________________________

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Bread & Pastry Professional Training Program

Loan Application - 2007

Form # FAA-SU07 - 2007 Session/Application deadline - April 27, 2007

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 _______ 2. Name _________________________________________Relationship ______________________ Phone (_____) ______________ Address _____________________________________________________________________________________________________ City __________________________________________________________ State _______ Country _______________Zip _______ 3. Name _________________________________________Relationship ______________________ Phone (_____) ______________ Address _____________________________________________________________________________________________________ City __________________________________________________________ State _______ Country _______________Zip _______

Understanding of Obligation - Please read and sign below:

Under the SFBI Loan Program, the repayment for students begins on November 3, 2007. 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 _____/_____/_____

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Bread & Pastry Professional Training Program

Application - 2007

Form # AAF-SU07 - 2007 Session/Application deadline - April 27, 2007

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 Occupation Dates of Employment

_________________________________________________________________________________________ _________________________________________________________________________________________ _________________________________________________________________________________________

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Bread & Pastry Professional Training Program

Application - 2007

Form # AAF-SU07 - 2007 Session/Application deadline - April 27, 2007

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 $16,985.00 (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!

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Bread & Pastry Professional Training Program

Loan Options Agreement - 2007

Form # LOA-SU07 - 2007 Session/Application deadline - April 27, 2007

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

Student Information:

_________________________________________________________________________________________

Last First Middle Initial

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

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 3, 2007. 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 3, 2007. 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 3, 2007.

Total Tuition = $16,985; Loan Amount = $8,492.50

• Student pays 25% deposit on 50% of total tuition—$4,246.25—upon acceptance to program. • Student pays remainder of 50% tuition—$4,246.25—10 days before classes begin—May 15, 2007. • Remaining balance of tuition—$8,492.50—is loaned to student by SFBI.

• A total of 12 monthly payments in the amount of $707.71, (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 11/03/07 and ending 10/06/08.

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Bread & Pastry Professional Training Program

Loan Options Agreement - 2007

Form # LOA-SU07 - 2007 Session/Application deadline - April 27, 2007

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 3, 2007.

Total Tuition = $16,985; Loan Amount = $8,492.50

• Student pays 25% deposit on 50% of total tuition—$4,246.25—upon acceptance to program. • Student pays remainder of 50% tuition—$4,246.25—12 days before classes begin—May 15, 2007. • Remaining balance of tuition—$8,492.50—is loaned to student by SFBI.

• A total of 12 monthly payments in the amount of $353.85, (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 11/03/07 and ending 10/06/09.

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 3, 2007. 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 _____/_____/_____ continued from front

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Bread & Pastry Professional Training Program

Financial Agreement - 2007

Form # FAR-SU07 - 2007 Session/Application deadline - April 27, 2007

Student Information:

_________________________________________________________________________________________

Last First Middle Initial

Permanent Address: _____________________________________________________________Apt # _______ City _______________________________________State _________ Zip _________ Country ____________ Phone (_____)_________________ Fax (_____)_________________ Email ___________________________ Social Security Number (if applicable) _________-____________-_________

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 15, 2007.

❏

Modified Cash Plan: 25% deposit paid upon acceptance to program. 50% of remaining tuition paid on May 15, 2007. Balance paid on August 31, 2007.

❏

SFBI One Year Loan Plan: Student pays 25% deposit upon acceptance to the program. Student pays remainder of 50% of total tuition on May 15, 2007. 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 3, 2007. 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 15, 2007. 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 3, 2007. 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.

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Bread & Pastry Professional Training Program

Authorization to Charge - 2007

Form # SAC-SU07 - 2007 Session/Application deadline - April 27, 2007

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 # ___________________________

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Bread & Pastry Professional Training Program

Cancellation Policy - 2007

All students must read and sign this form.

It is important to understand the cancellation policy for the San Francisco Baking Institute before making your deposit. Please read below, initial in the appropriate places, and sign at the bottom. Be sure to let us know if you have any questions.

San Francisco Baking Institute Cancellation Policy:

1. Students will receive a full (100%) refund on any deposits made for cancellations received more than four weeks prior to the start of any course, seminar, or professional training program.

2. Cancellations must be made in writing.

3. Cancellations made less than four weeks before the start of any course, seminar, or professional training program are subject to a 50% refund on any deposits received.

Student Agreement to Cancellation Policy:

1. I understand that the San Francisco Baking Institute will refund any deposits I have made in full (100%) if I cancel my space in class four weeks or more before class begins. Initial here ________

2. I understand that I must submit my cancellation to the San Francisco Baking Institute in writing. Initial here ________ 3. I understand that if I do not cancel my space in class—in writing—four weeks or more before class begins, I may receive a 50% refund on any deposits received by the San Francisco Baking Institute. Initial here ________