Le Cordon Bleu Japan, Inc., (headquartered in Tokyo's Shibuya Ward and headed by President André Cointreau, hereinafter called Le Cordon Bleu) announced on July 20 that its Asia Representative Director Charles Cointreau has agreed to form an educational partnership with Ritsumeikan University on the occasion of the establishment of the College of Gastronomy Management in the university. The announcement was made at a press conference hosted in Tokyo by Ritsumeikan University on the establishment of the new college.

Under the partnership accord, Le Cordon Bleu will offer courses on some of the subjects for joint programs in the College of Gastronomy Management at Ritsumeikan University. The subjects to be covered by Le Cordon Bleu will be those developed to help students gain comprehensive knowledge, practical skills and the ability to apply the acquired knowledge and skills catering to market needs at a time when businesses related to food are brisk worldwide. Those students who finish required courses will be awarded an Advanced Diploma in addition to a bachelor's degree in gastronomy management from Ritsumeikan University.

Charles Cointreau, Asia Representative Director of Le Cordon Bleu International, said: Le Cordon Bleu, as an international institution specializing in culinary and hospitality education, is very honored to be able to contribute to nurturing future generations in Japan as well by applying global-level knowledge to the markets related to the food business that is grabbing attention along with tourism.

For details of Ritsumeikan University's College of Gastronomy Management and Advanced Diploma, please refer to the following website.

URL: http://www.ritsumei.ac.jp/gas/pre/

Le Cordon Bleu Japan

Le Cordon Bleu Japan, established since 1991, has campuses in Tokyo, known for 3-star Michelin restaurants that rival those in France, and in Kobe, a central city in historic Kansai, the cradle of Japanese cuisine. These two global food cities attract the world's top chefs and are vibrant hubs of culinary trends and talent.

Experience this exciting country while receiving an international-level culinary education in the language you prefer: Japanese, English, and Chinese. The schools also provide other culinary programs and classes (Professional Series, Sabrina, Debut) geared toward both seasoned culinary professionals, graduates, and beginners alike. Additionally, special exclusive-to-Japan culinary classes are also available for students to fully take advantage of their time abroad.

About Le Cordon Bleu International

With more than 120 years of teaching experience, Le Cordon Bleu is the leading Global Network of Culinary Arts and Hospitality Management Institutes, training 20,000 students of more than 130 nationalities every year. Le Cordon Bleu offers a range of widely-recognized training programmes in the fields of gastronomy, wine, hotel and tourism, from initiation in culinary techniques through to MBA.