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Le Cordon Bleu Japan was at Ritsumeikan’s annual Open Campus event again this August to promote our Global Culinary Arts and Management Programme, a unique programme offered exclusively in the university’s College of Gastronomy Management.
Thousands of prospective students flocked to the university’s Biwako-kusatsu campus, located just outside of Kyoto, where we ran a series of mini demonstration-lectures to tease programme content. Through a recipe of sous-vide scallops, over 200 students and their guardians discovered our unique approach to food education and interactive learning. In the short 1-hour demonstration, they saw the effect of culinary technique on kitchen operation productivity; examined how modern equipment and commercial-use ingredients factor into product costing; and got a glimpse of the many complexities inherent in food production.
The Global Culinary Arts and Management Programme is a one-of-a-kind higher education experience combining hands-on learning in culinary arts and wine with an internship in the food/hospitality industry. Launched in collaboration with Ritsumeikan, students will take a series of courses offered from both the university and Le Cordon Bleu. They’ll receive qualifications from both institutes upon graduation, emerging as global leaders of the food industry.
As the world of food changes, the demand for leaders who can understand and manage these changes grows. We’re excited to have a hand in nurturing the next generation who will bring positive affects to a system that so deeply impacts us all.
Hope to see some of the inspired faces we saw in our kitchen-classrooms next year!
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