Alumni achievements : Demet Güzey, alumna Le Cordon Bleu Advanced Studies in Gastronomy (HEG)
Author and organizer of workshops on food and wine, Demet Güzey attended the HEG programme in 2014. She tells us how HEG sowed seeds of change in her life.
Le Cordon Bleu is launching a new programme, the Diploma in Culinary Management, in Tokyo next Spring!
This new programme aims to equip students, who have mastered the techniques in our culinary diplomas, with all the necessary skills to successfully launch and operate their own restaurant, pastry shop, or food business.
Offered in English, the diploma is an intensive 3 months of experimental kitchen workshops on advanced culinary techniques; applied theoretical lectures covering topics such as kitchen management, wine service, and menu concept design; and culminates in a final business plan project.
Uniquely combining culinary and entrepreneurial learning modules, graduates will come out with a clear plan for their culinary business goals, knowing how to turn them into a profitable reality.
Registration is officially open. Our first intake will be April 2019.
Find out more about this exciting new programme below or speak to us directly for more information.
2018/12/19
Author and organizer of workshops on food and wine, Demet Güzey attended the HEG programme in 2014. She tells us how HEG sowed seeds of change in her life.
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