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
Le Cordon Bleu Australia is excited to welcome students back on campus for 2022 orientation! With international students returning to Australia and new courses ...
Le Cordon Bleu Sydney Alumna Sandy Goh is a Food Editor for Are Media, curating features of the most widely read mass women’s magazine in Australia. Learn about ...
Born and raised in France and Spain, Hosco CEO Olivier Bracard comes from a long line of hoteliers in Europe’s Balearic islands. After graduating from a ...
A comforting roast dinner is a staple for cold winter weekends, and there’s no reason to miss out if you’re observing a plant-based diet.
Le Cordon Bleu is giving one lucky gastronome the chance to win a seat in an upcoming 10-Week Online Course 'Principles of Gastronomy' delivered by Le Cordon ...
Innovation and adaptation are essential for culinary arts and hospitality sector, so research and development are at the centre of Le Cordon Bleu development, ...
Le Cordon Bleu, the leading global network of culinary arts and hospitality management institutes, has been chosen by the Centre des Monuments Nationaux ...
Le Cordon Bleu Dusit have strengthened our safety and hygiene measures in order to continually run operations and on-site classes in all our school’s area in ...
In this interview we caught up with former Le Cordon Bleu London student Thomas Jeremy Taylor, who graduated with our Diplôme de Pâtisserie and Diplôme de ...
Copyright © 2024 Le Cordon Bleu International B.V. All Rights Reserved.
