UNDER DEVELOPMENT

Discover Gastronomy from a 360 Degree Perspective

UNDER DEVELOPMENT

Global Gastronomy Management Course with Le Cordon Bleu Scheduled to launch in September 2025 !

The College of Gastronomy Management was established in 2018 with the aim of thoroughly exploring all aspects of gastronomy from an economic and a business administration perspective. Ritsumeikan University was the first Japanese university to integrate gastronomy as an academic discipline. The valuable collaboration with Le Cordon Bleu has enabled us to incorporate high quality culinary management education into our academic program. We are currently preparing to launch the Global Gastronomy Management course. The Global Gastronomy Management Course will be offered in English, making the course accessible to students interested in gastronomy around the world.

Policy

Program Outline

Establishment September 2025 *TBD
Enrollment Period September
Location Biwako-Kusatsu Campus, Ritsumeikan University
1 hour from Kyoto

Access Map
Duration 4 years
Annual Intake 32 students
Degree Offered Bachelor of Gastronomy Management (Ritsumeikan University)
Educational Objectives The College of Gastronomy Management aims to develop human resources who can cultivate in-depth knowledge of food, have advanced management skills, the ability to take practical action, and be able to contribute to solving global food-related issues, with their foundation on economics and management.
English Language Requirements TOEFL iBT® 71/ IELTS 5.5/ TOEIC®L&R Test 730/Duolingo English Test 95
Annual Tuition 2,000,000 JPY *
  • *Includes culinary courses fees provided by Le Cordon Bleu.
  • *Uniforms, kitchen shoes, internship expenses, etc., are not included.
Please note that the above information is subject to change.

What makes this course special?

The curriculum consists of three fields of study: Food Management & Economics, Food Culture & Humanities, and Food Science & Technology.
Students will gain a comprehensive understanding of gastronomy and develop skills to navigate complex food systems. Additionally, they will have the exclusive opportunity to immerse themselves in the world of culinary management.

Ritsumeikan University and Le Cordon Bleu Collaboration

  • Students will gain the management skills to run a business.

  • Students will have the opportunity to study various cuisines from around the world, with a specific focus on French and Japanese cuisine.

  • Students will actively participate in a 240-hour internship program established in collaboration with Le Cordon Bleu.

  • Upon successful completion of graduation requirements and those mandated by Le Cordon Bleu, students will receive an official Le Cordon Bleu certificate.

Curriculum

The curriculum consists of three fields of study - Food Management & Economics, Food Culture & Humanities and Food Science & Technology.

  • Food Management & Economics

    Subjects such as Economics and Business Administration help students understand the mechanisms of food production and consumption in a globalized society.

  • Food Culture & Humanities

    Students will learn about Japanese and international food practices to recognize the diversity, depth and cultural significance of food through cultural, geographical and historical perspectives.

  • Food Science & Technology

    Subjects in this field approach food through the perspective of sensory evaluation, cognition, nutrition and culinary science.

  • Culinary Management

    • Lectures on French and Japanese culinary management.

    • Practical classes in French and Japanese cuisine in a professional environment.

    • Culinary Management subjects are delivered by Le Cordon Bleu.

Le Cordon Bleu

Founded in Paris in 1895, Le Cordon Bleu (LCB) is considered today to be the largest network of culinary and hospitality schools in the world. Many graduates have made wonderful achievements across a wide variety of careers. Some have become chefs in world-famous restaurants, pastry chefs, culinary entrepreneurs, food journalists, etc. Students are taught by the Le Cordon Bleu Master Chefs, the majority of whom come from Michelin-starred restaurants or are winners of prestigious competitions. They pass on their knowledge of classic French cuisine and modern international culinary techniques to the students.

Ritsumeikan University is the first Japanese university to form an educational cooperation partnership with Le Cordon Bleu, starting in 2017.
In addition to French cuisine, LCB will offer Japanese cuisine classes especially designed for this course.

Career Pathways

World-class specialists with a comprehensive understanding of the new world of gastronomy

This degree will draw on the collective strengths of both institutions to prepare students for a wide range of careers across various fields such as: food business, food journalism, consulting, public service, product development, entrepreneurship, etc.

Graduates will be able to seek exciting career paths on the global stage by drawing on their experiences studying Global Gastronomy Management.