We were back at Ritsumeikan Univeristy’s annual Open Campus event this year to promote our joint programme in their newly opened College of Gastronomy Management.
Scores of prospective students braved the searing summer heat at the university’s Biwako Kusatsu Campus, just outside Kyoto, to learn about the various faculties and programmes available at the school.
To introduce our joint programme, the Global Culinary Arts and Management Programme, to the students, we ran a series of mock classes showcasing snippets of the programme’s culinary curriculum. This included a live demonstration, tastings, and a rare opportunity ask candid questions to their chef-lecturer.
The programme uniquely blends multi-disciplinary and managerial approaches to the culinary arts with practical kitchen skills over four years of intensive study. Students will come out ready to overcome any challenge in our rapidly evolving global food industry.
The College of Gastronomy Management admitted their first batch of students this year. A select 16 of this first group will be admitted to Global Culinary Arts and Management Programme; the final rounds of screening will occur this Fall.
A big thanks for those who attended our sessions this time. We look forward to meeting you as a student of the College!
Until next year!
2018/08/29
Gyan holds an interesting background in the Culinary Industry. Since graduating from Le Cordon Bleu New Zealand Gyan has worked in a variety of different ...
Amongst the nation’s difficult times, Le Cordon Bleu Melbourne Alumni Arusha Relan has successfully built a name for herself with Let’s Whisk in India. Find out ...
Campuses across Le Cordon Bleu Australia have launched short courses, shared edible works of art and celebrated alumni success this month. Read more about our ...
Find out how to bring more Australian native ingredients to your plate! Try our delectable no-bake cheesecake recipe and Indulge in a rich dessert featuring ...
Vaibhav Vishen originally comes from a computer science background, an environment that most of us assume to be very different from being in a kitchen.
On 15th May Le Cordon Bleu London held a later-than-usual graduation ceremony for Term 1 2021. As safety measures are still in place, the graduation took place ...
On 21st May Le Cordon Bleu London held a special graduation ceremony for students who have completed our Diploma in Plant-Based Culinary Arts in Term 1 2021. As ...
Because you can spend days discovering new tastes and exploring new formats, Turin’s food scene is never boring. But there is one place where you keep going ...
This month we’re getting back to our roots with this rustic French dish. A favourite of Julia Child and often cited as one of her signature dishes, Coq au vin ...
Copyright © 2024 Le Cordon Bleu International B.V. All Rights Reserved.
