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 institute, Tobias Overgoor founded Famous Flavours in 2008 in the Netherlands. The company organizes catering concepts at ...
Summertime in the UK is always unpredictable when it comes to the weather, so rather than relying on the sun to shine, brighten your day with this fruity and ...
Le Cordon Bleu is proud to announce that Alumnus Joshua Ross won the title of Jeune Chef des Rôtisseurs New Zealand.
Daniel was born in Bogota, Colombia, in a small family of four. He initially went to university to get a bachelor’s in industrial design. While studying, Daniel ...
Wellington's biggest culinary festival Visa Wellington On A Plate (WOAP) will run throughout the full month of June!
Le Cordon Bleu London are pleased to announce the Student of the Month for May, Plant-Based diploma student Victoria Prewett. She was nominated for the Student ...
Recently Le Cordon Bleu London held an online industry forum event in partnership with Hosco to discuss the future of hospitality, and asking the question; The ...
The school of haute cuisine Le Cordon Bleu Madrid and the Francisco de Vitoria University have received an award honouring their contribution on hospitality ...
Chef Pachara Thakerngkiat, known as Chef James, completed the Grand Diplôme® and the Art of Bakery programme at Le Cordon Bleu Dusit. He went on to gain ...
Copyright © 2024 Le Cordon Bleu International B.V. All Rights Reserved.
