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
Enter the world of plant-based ingredients and indulge in this sweet and fruity tart. This recipe is a taster from the Certificate in Plant-Based Pâtisserie ...
Rosie Gardel is an English chef living in France. With over 10 years’ experience as a chef and 9 years as a cheesemaker, she is currently teaching the Le Cordon ...
Chef Simon from Le Cordon Bleu Adelaide has revealed his secrets on how to cook a steak perfectly, in just five steps.
Delight your tastebuds in this light, silky dessert and bring some elements of spring to your plate. With a creamy vanilla bean panna cotta base and a sweet ...
This delicious winter warmer is a celebration of British seasonal ingredients. The butternut squash paired with the red wine sauce is a delightfully comforting ...
Le Cordon Bleu Dusit took the Professional Thai Cuisine students to a Home-Grown Vegetable Garden Fieldtrip and held a mini market in a classroom to allow them ...
We caught up with former Le Cordon Bleu London student Ursula Oldenburg, who graduated with our Diplôme de Cuisine.
Since graduating from Le Cordon Bleu New Zealand Annabel has been running her Patisserie business Annabel Bakes and teaching cooking classes at the Alliance ...
This recipe is a playful twist on the traditional choux bun, featuring a delicious combination of rich chocolate, zesty orange, sweet raspberries and crispy ...
Copyright © 2024 Le Cordon Bleu International B.V. All Rights Reserved.
