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
After 18 outstanding years, with students from around the globe, the Advanced Studies in Gastronomy (HEG) programme has been given a makeover. From June 2022, ...
Come and visit us to know more about studying in Le Cordon Bleu!
Le Cordon Bleu London are pleased to announce we will be hosting and exciting evening of Asian Spirits and Food Matching on Wednesday 16th March 2022 featuring ...
In this interview we caught up with former Le Cordon Bleu London student Jiachen Lu, who graduated with our Diploma in Wine, Gastronomy and Management.
Philippe Labbé, former Chef of the famous Michelin-starred Tour d'Argent restaurant in Paris, joins Le Cordon Bleu Shanghai Culinary Academy in China as ...
Le Cordon Bleu Australia is pleased to announce the launch of our new business degrees! Explore the new suite of higher education degrees with more flexible ...
Whether you are a beginner baker or a budding pâtissier, Chef Jenni from Le Cordon Bleu Adelaide has given us her top three chef’s tips to improve your pastry ...
Le Cordon Bleu London is delighted to share the news that alumni owned restaurant, Sollip, has been awarded one Michelin-star in the Michelin Guide for the ...
David Scott is the course instructor for Principles of Gastronomy with Le Cordon Bleu Online Learning. Explore David’s insights of food from a social and ...
Copyright © 2024 Le Cordon Bleu International B.V. All Rights Reserved.
