Admission 2024-25

Student/Parent Login

Procedure & Fees

Procedure for Admission

On payment of the prescribed fee, the candidate will be registered. They will be given a registration form. Parents / Guardians of the successful candidates will be required to submit:

  • Transfer Certificate in Original
  • Copy of Birth Certificate
  • Copy of Report Card of Previous Class
  • Copy of Aadhar Cards of the Candidate and both Parents
  • Copy of Residence Proof
  • Latest passport sized photographs student (2 No.), father & mother (1 each)
  • PPP Id (Family Id)
  • SRN No. (if last school attended from Haryana)
  • PEN (Permanent Education Number)

and pay the prescribed fee. The final authority regarding the admission of a candidate to the School lies with the Principal.

Fees
The fee and other charges payable are given in the fee structure. The school fee must be paid in accordance with the rules and regulations specified in it. In case, the fee is not remitted within a month after the due date, the name of the student will be struck off the school rolls and the student may be re-admitted at the discretion of the Principal, on payment of all the arrears and a fresh admission fee. THE FEE ONCE PAID IS NOT REFUNDABLE. Parents / Guardians are requested to clarify any doubts before making payment. They can deposit the fee online or in the bank.

 
 

Withdrawal
Parents / Guardians wishing to withdraw a student must give one calendar month’s notice in writing to the Principal or make a pre-payment of one month’s tuition fee in lieu of the aforementioned notice. The Management of the School through the Principal reserves the right to discharge a student from school, in case of any breach of the School rules or on account of persistent poor performance in academics or non-participation in any extra-curricular activities organized by the School. Processing time for issuing of the transfer certificate (TC) is 15 days after the application for withdrawal is received. Request for any document will only be provided if it is pertaining to the last two academic sessions only and not earlier than that.

“Registration does not Guarantee Admission.”

For Academic Session 2024 – 25.

Download/Print Registration Form (2024-25)
(Kindly print this form only on Green Legal size paper and deposit it on any working day from 09:00 a.m. to 02:00 p.m. after filling it. At the time of submission of the form, a sum of Rs. 200/- is to be deposited with each downloaded form.)

Click Here to View/Download the Admission Form

Raspberry & Cream Éclairs

Oh, Valentine’s Day. Mostly I associate it with the not getting of the “Be Mine” card in my school desk in grade school. What sort of holiday is this where the frizzy haired and bespectacled girls get snubbed? Boooo!!! Hiss!!! BUT! You know, I love pink and red and it seems like those are the colors of that Valentine guy. AND! Dessert. Seems to be the thing that either you enjoy on a date or binge on if you don’t have one. Go for it,  eat it like a hot dog. xoxo

RASPBERRIES AND CREAM ECLAIRS

Makes 6

Once cooled, you can freeze leftover éclairs in a zipper-lock bag. When ready to use, warm through in a preheated 350°F oven, then allow to cool to room temperature.

For the Eclairs
1 cup water
4 ounces (1 stick) unsalted butter, cut into pieces
1 tablespoon granulated sugar
Salt
1 cup all-purpose flour
4 large eggs, beaten plus 2 egg yolks, at room temperature
1 tablespoon heavy cream

Preheat oven to 400°F. Line a baking sheet with a silicone baking mat or parchment paper.

In medium saucepan, combine the water, butter, sugar, and ¼ teaspoon salt. Bring to a boil, stirring until butter melts. Stir in flour all at once, and continue cooking, stirring constantly and vigorously, until the mixture forms a smooth ball of dough, 4 to 5 minutes. The bottom of the saucepan should be clean.

Remove from heat and transfer dough to a large bowl. Using a wooden spoon, add the eggs and stir until they’re fully incorporated. With a soup spoon, scoop dough out into 6 logs.

Beat the yolks, a pinch of salt, and cream in small bowl. Brush tops of dough with egg wash. Bake for 15 minutes, then reduce oven temperature to 350°F and continue baking for about 30 minutes, or until the dough is puffed and golden golden. Transfer éclairs directly to cooling rack and cool completely.

For the Glaze
1 ½ cups fresh raspberries
½ cup confectioners’ sugar

Pulse the raspberries in a food processor until completely puréed. Strain the raspberry sauce and discard the seeds. Whisk in the sugar.

For the Filling
1 ½ cups heavy cream, chilled
¼ cup confectioner’s sugar, sifted
2 cups fresh raspberries

Beat the cream and sugar together in a large bowl with a large whisk or an electric mixer until soft peaks form.

To assemble, cut the éclairs in half lengthwise. Spoon in whipped cream and tuck in raspberries. Drizzle glaze over the éclairs.

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