ASIA PASTRY FORUM 2015

Instructions :
1. Please fill out this form clearly and using BLOCK LETTERS.
2. Sign the application form.
3. Enclose all supporting documents with this application as per the checklist.
4. It is your responsibility to advise the Academy of Pastry Arts Malaysia regarding any change of contact details.
5. Please fill in the Accommodation Form if you require assistance with housing.

Please send / hand imyour Admission Form to:
Academy of Pastry Arts Malaysia
Address:Lot2-A,2ndFloor, Wisma Thrifty, No.19, Jalan Barat, 46200 Petaling Jaya,
e-mail:
Fax: +603 79603848

Payment Options:
Payment in CASH directly to the Academy of Pastry Arts Malaysia.
Payment by CHEQUE issued to Pastry Studio Sdn. Bhd.
Payment by CREDIT CARD has to be made on site at the Academy, and incurs a 1.7% surcharge.
Payment by BANK TRANSFER to:
Account of: Pastry Studio Sdn. Bhd. (Company Registration no. 901575A)
Name of Bank: Standard Chartered Bank
Account No: 794157145903 Address: 30-36 Jalan 52/5, 46200 Petaling Jaya, Selangor, Malaysia Swift Code: SCBLMYKXXXX

SECTION 1PERSONAL DETAIL

Foreign student: No Yes, what visa are you on?

Name (As on NRIC/Passport):

NRIC No / Passport No: Marital Status: Single / Married

Date of Birth (day/month/year): Gender: M/F

Nationality:

Correspondence Address:

Postcode: State: Country:

Tel: (Home) (Mobile)

Email:

SECTION 2EMERGENCY CONTACTS

Contact Person:Relationship:

Tel: Email: ______

SECTION 4PROGRAMME PREFERENCE& PRICING

CLASS / CHEF / DATE / PRICE / Yes
Fine Selection of Petite Gateaux / Pierrick Boyer / 1st – 2nd Nov 2015 / USD 1000
X’mas Delicacies / Stephane Glacier / 1st – 3rdNov 2015 / USD 1000
Art of Wedding Cake / Mark Seaman / 1st – 3rd Nov 2015 / USD 1000
French Travel Cake / Jean Francois Arnaud / 4th – 6th Nov 2015 / USD 1000
Valentines & Easter Delicacies / Stephane Glacier / 4th – 6th Nov 2015 / USD 1000
French Pastries & Cakes / Jean Francois Arnaud / 7th – 9th Nov 2015 / USD 1000
Praline & Candy Making / Christophe Morel / 7th – 9th Nov 2015 / USD 1000
Art of Sugar Display / Stephane Treand / 7th – 9th Nov 2015 / USD 1000
X’mas Hampers / Pascal Bruenstein / 10th – 12th Nov 2015 / USD 1000
Fine Dining Plated Desserts / Frederic Moreau / 10th – 12th Nov 2015 / USD 1000
Chocolate Display / Stephane Treand / 10th -12th Nov 2015 / USD 1000
Valentine & Easter Hampers / Pascal Bruenstein / 13th – 15th Nov 2015 / USD 1000
Viennoiserie & Bread Making / Peter Yuen / 13th – 15th Nov 2015 / USD 1000
Molecular Gastronomy / Martin Lippo / 13th – 15th Nov 2015 / USD 1000
Ice cream, sorbet & gelato / Roland Delmonte / 16th – 18th Nov 2015 / USD 1000
Artisan Bread / Sebastian Chevailler / 16th – 18th Nov 2015 / USD 1000

PACKAGE PRICES

DAYS / SESSION / Price / DISCOUNT / AFTER DISCOUNT
1 Workshop / Hands-on / USD 1000 / No discount / USD 1000
2 Workshops / Hands-on / USD 2000 / 5% discount / USD 1900
3 Workshops / Hands-on / USD 3000 / 10% discount / USD 2700
4 Workshops
5 Workshops / Hands-on
Hands-on / USD 4000
USD 5000 / 15% discount
20% discount / USD 3400
USD 4000
6 workshop / Hands-on / USD 6000 / 25% discount / USD 4500

SECTION 5ACCOMODATION

3.5 Star Hotel – PJ CRYSTAL CROWN(starting from 221 MYR per night)

5 Star Hotel – PJ HILTON(starting from 360 ++ MYR per night)

SECTION 6CHECKLISTS

□Payment Method

  • Full payment: CHEQUE / BANK TRANSFER / CREDIT CARD / CASH
  • Total Course Fee: USD/RM
  • Total Deposit paid: USD/RM

□Payment Details

  • In case of cash or cheque payment: Receipt no:
  • In case of bank transfer:Attach bank-in slip/bank statement of transfer

SECTION7TERMS & CONDITIONS

  1. Deposits paid are NOT refundable.
  2. Fee is nonrefundable and transferable.

SECTION 8DECLARATIONS BY APPLICANT

ACKNOWLEDGEMENT AND AGREEMENT

I hereby agree to pay all fees due on the dates stipulated by Academy of Pastry Arts.

I certify that the information provided is correct and complete, that I am aware of the costs of the program, fee schedule and payment deadlines.

Signature of applicant:

Name:

Date:

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