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Global Culinary Arts and Management Programme

This programme is intended for students of Ritsumeikan University’s College of Gastronomy Management. Students will take 12 specialised courses from the college in addition to 7 courses offered exclusively by Le Cordon Bleu Japan. After completing these combined 19 courses, students will receive an Advanced Diploma of Culinary Arts and Management in addition to their degree upon successful graduation from the college.

Courses

  • Culinary Arts

    Acquire professional culinary techniques in professional kitchen-classrooms through 3 specialised cuisine courses: Culinary Basics, Culinary Practice Advanced and Fundamentals of Gastronomic Practice.

    • Culinary Basics & Culinary Practice Advanced
      Both culinary courses will take place during the long break between terms. These classes are conducted combing lectures and practical sessions.
      Culinary Basics introduces students to the foundations of kitchen operations, food safety, and basic culinary techniques. In Culinary Practice Advanced, students build on the fundamentals acquired in Basic to tackle higher level techniques and approach kitchen operations and culinary arts from a broader perspective.

      Hours (Practical Lessons):
      Culinary Basics 90 hours
      Culinary Practice Advanced 75 hours

    • Fundamentals of Gastronomic Practice
      Fundamentals of Gastronomic Practice also takes place during the long break between terms.
      This course exposes students to gastronomy and culinary arts using cultural, historical, and scientific approaches. Specifically, students will explore specialty techniques such as fermentation, low-temperature cooking, and molecular cuisine through a series of lectures, practical classes, and experimental lessons.

      Hours (Practical Lessons): 90 hours
  • Wine

    Wine studies are taught over 2 courses: Wine Fundamentals and Food and Wine Philosophy. These courses allow students to learn about wine through lectures and hands-on learning such as tastings and practical lessons.

    • Wine Fundamentals
      Wine Fundamentals gives students a holistic overview of wine through lectures and experiential lessons. Topics covered include current practices of wine service, quality control, wine varietals, production, culture, and history.

      Hours (Lectures): 30 hours

    • Food and Wine Philosophy
      Food and Wine Philosophy is an opportunity for students to apply the knowledge of culinary arts, menu design, plating, service, and food science from their previous courses into an experiential event. Classes include tastings, group work, practical lessons, and interactive lectures.

      Hours (Lectures): 45 hours
  • Immersive Industry Learning

    Understanding the food industry is a crucial aspect of this programme and students will gain this insight through Industry Workshop and 160 hours of specialised internships.

    • Industry Workshop
      Industry Workshop allow students to contextualise their learning in real societal and organizational settings and consider the evolving nature of food businesses through interviews with industry players for real-life managerial and operational insight.

      Hours (Lectures & Practical Lessons): 15 Hours

    • Work Integrated Learning
      Work Integrated learning are internships whereby students have a chance to consider their future career options as well as experience work in the industry first-hand. Preparation lectures will be held before the internship placements, where placements include food and beverage establishments, hotels, and other food businesses and organisations.

      Hours (Lectures & Practical Lessons):
      Pre-internship Lectures 25 hours
      Internship 160 hours

Inquiries

This programme is offered in Japanese only. Feel free to contact us directly for more information.



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