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November 24, 2024 -Sunday |
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15 LUCKY APPLICANTS TO BE OFFERED CHANCE TO LEARN JAPANESE CUISINE IN ENGLISH AT JAPAN CAMPUS OF 'LE CORDON BLEU' WITH 120 YEARS OF EDUCATIONAL EXPERTISE
Monday 11/04/2016
AsiaNet 64033
TOKYO, Apr. 11, 2016 /Kyodo JBN-AsiaNet/ --
- Under "Japanese Cuisine Bursary Program" -
Le Cordon Bleu Japan is inviting applicants for a program to learn Japanese cuisine in English at the culinary Institute. It collaborates on a special 8-month bursary program, developed under a project initiated by the Organization for Fostering Human Resources for the Promotion of Japanese Cuisine & Food Culture, targeted for culinary school graduates or industry professionals looking to broaden their culinary horizons.
The bursary program officially begins in July of this year, and consists of 1-month Japanese-language classes, 1-month culinary training with Japanese master chefs with interpretation from Japanese into English at the Japan Campus of Le Cordon Bleu Tokyo, and a 6-month internship at a reputable Japanese cuisine or sushi restaurant in Tokyo as well as in Kyoto. Selected participants will have almost all their expenses covered and applications will be accepted until May 22.
(Photo:
http://prw.kyodonews.jp/prwfile/release/M103762/201604089654/_prw_PI1im_7tJJ19M0.jpg)
The program itself is in line with the official policy for the "Overseas Promotion of Japanese Food" designed to proliferate authentic Japanese cuisine around the world. Washoku (traditional Japanese cuisine) was listed as an Intangible Cultural Heritage by UNESCO in 2013, and its prominence in the global food industry is growing. In line with this trend, Le Cordon Bleu Japan will also have upcoming announcements relating to its new Japanese Cuisine Diploma due to be launched in 2017.
Details of the Japanese Cuisine Bursary Program and application requirements can be found on the official website:
http://www.cordonbleu.edu/news/japanese-cuisine-bursary-programme/en
http://www.cordonbleu.edu/japan/home/en
Source: Le Cordon Bleu Japan
--BERNAMA |
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