2010 BOOKING FORM, PRICE LIST & DATES

Please e-mail us or telephone our European office on +44 20 7193 1221 or Toll Free from the USA on 1 888 254 1070 or fax us on +39 0583 971 457 to check on availability of dates and rooms before filling out this form and mailing it to us. You can either print the form directly from your browser using this page, or download as a pdf file. Please also contact us if you prefer to pay in Euros or Pounds Sterling.

The weekly price per student includes accommodation, hands-on cooking lessons, all food and wine consumed at the school, transportation for scheduled excursions and airport transfers from Nice. Rates exclude restaurant visits and airfare. All rooms have en-suite bath or shower. Each student will receive a customized apron, a cookbook filled with the recipes of the week, and a certificate of culinary achievement.

Dates for Les Mas Des Oliviers:

13th - 20th June 2010

France Booking Form & Price List - Le Mas Des Oliviers 2010

Price per person per week Culinary student Gourmet guest

Deluxe $3195 $2695

Superior $2995 $2495

Single room supplement $450
$450

Client details:

Full name: Tel. Home:

Address:
Tel. Work:

Mobile:

Fax:

Email:

Booking details:

Date:

No. of places:

Culinary student or Gourmet Guest:

Accommodation:

Occupancy: Deposit enclosed:$

A deposit of 30% per person is required to secure a booking; or the full amount where travel is within eight weeks. We accept payment in USD, EUR or GBP bank transfers.

Rhode School of Cuisine Terms & Conditions

A non-refundable deposit of 30% per person is payable at the time of booking which will not be accepted without such a deposit being made.
The balance is payable eight weeks before departure. If the balance remains unpaid, RSC reserves the right to cancel the booking and retain any deposit paid.
Cancellation must be made in writing to RSC and any such notice will become effective from the date of receipt by RSC. We reserve the right to charge cancellation fees as follows:
- Up to 56 days prior to departure date: 30% payable
- Between 55 and 32 days prior to departure date: 60% payable
- 31 days or less prior to departure date: 100% payable
The purchase of adequate travel and holiday insurance is strongly advised.
RSC reserves the right to withdraw or modify our courses at any time. In circumstances where we are unable to provide the course booked, we will return all monies paid or offer an alternative course.

I agree to be bound by the conditions stated above which form the basis of the contract entered into:

Signed: Date:

Please complete this form and e-mail or fax to: info@rhodeschoolofcuisine.com

Fax: +39 0583 971 457
Tel +44 20 7193 1221
Toll Free from US: 1.888.254.1070