We were proud to be among the 355 students, faculty, industry members, and government representatives in attendance at the official opening ceremony of Ritsumeikan University’s College of Gastronomy Management, held last week at its Biwako-Kusatsu Campus, just outside Kyoto.
Along with an address by Le Cordon Bleu International’s Charles Cointreau, other key speakers – Mikio Yoshida, Ritsumeikan Trust Chancellor, Toshio Asakura, College of Gastronomy Management Dean, Masanori Shinano, Deputy Director - General, Higher Education Bureau from the Ministry of Education, Culture, Sports, Science and Technology, and Yasunori Hotta, Mitsui & Co. Ltd. Kansai Office Vice General Manager – shared words to celebrate the College’s opening. The ceremony was followed by a symposium on the importance of gastronomic education, featuring Nicola Perullo, Professor at the University of Gastronomic Sciences in Italy, and Hiroshi Izawa, Professor at the College of Gastronomy Management.
While a historic milestone for the university and its collaborators, the ceremony more profoundly signified Japan’s first big step toward formal higher education in gastronomic studies.
The College, opened in April this year, is unlike any other in Japan as it offers a full range of academic specialisations and subjects centered around food. Among them is our special joint program, the Global Culinary Arts and Management Programme. It fuses the College’s multi-disciplinary approach to gastronomy and our legacy in culinary and hospitality training into a unique series of culinary-centric management modules. Students completing this programme will be uniquely poised to become pioneering leaders in the global food industry.
The Global Culinary Arts and Management Programme will begin in full swing in the autumn term, and we are excited to be taking these momentous strides together with Ritsumeikan toward higher education in gastronomy.
Global Culinary Arts and Management Programme
Ritsumeikan University’s College of Gastronomy Management
2018/07/03
Graduated from Le Cordon Bleu Paris and London during 2012-2013, Shaheen Peerbhai now owns a pastry shop in London
Le Cordon Bleu London recently hosted a wine pairing demonstration in partnership with Yhangry and hosted by sommelier Isabelle Lynch.
Meet & Eat : Food & Drinks from 16 LCBD alumni shops at Gourmet Foodie Fest 2022 – Classy Party with Le Cordon Bleu Dusit on Thu.20 – Sun.23 October at 6th ...
Upon arriving in Australia on his own at the ripe age of 18, Kevin was determined to try his hand at cooking by preparing his first ever meal – pasta with ...
Le Cordon Bleu London are delighted to share the news that alumni chef Gail Ge’er Li and sommelier Jaichen Lu claimed victory of the Copa Jerez with their ...
Le Cordon Bleu Dusit organized exclusive French Cuisine and Thai Cuisine workshops for S-Pure X Gourmet Academy Red Apron Master Program by The Mall Group.
Not all heroes wear capes. Some wear aprons, too. This October, Le Cordon Bleu is raising a glass to chefs across the globe on International Chef’s Day.
Le Cordon Bleu London is delighted to offer Sake Ninja at Le Cordon Bleu, a two-hour masterclass taught by the sake experts of the Sake Sommelier Association, ...
This pasta is stuffed with girolles and butternut squash. The flavour is it is woody, yet gracefully sweet. Served with a frothy cream and sour capers it is a ...
Copyright © 2024 Le Cordon Bleu International B.V. All Rights Reserved.
