SPAIN: Chemistry of Cooking, a four credit course, will be offered in Spring of 2016 by Dr. Anthony Trimboli. Class will meet three times a week and once a week for lab. During the lab students will take cooking lesson at Whole Foods and meet with local restaurant owners.
According to the professor: During the trip, we will submerge ourselves in the unique learning environment of San Sebastian, the culinary capital of Spain and one of the top five food cities in the world. We will prepare and taste authentic foods of the region. We will learn to create tapas, paella, and gourmet meals from fresh seasonal ingredients bought locally in the open air market and experience the art of presenting and serving in European fashion. Come see the influence Spain has on food and many other things. Learn and experience science behind our food throughout this study abroad experience in the top kitchens and restaurants in Spain. Students from all majors are invited to take advantage of this program.
FRANCE: Join us over Spring Break, March 5-12, 2016, as we begin our travels to France. Dr. Neal Palmer is offering a class that reflects, and creates a greater understanding of the 100th anniversary of the Great War. Visiting the battles sites of WWI in Paris, France, and Belgium will be a highlight of the course which will also include an exploration of the Ivalides and Arc de Triomphe. The students will cruise the Seine River by night, see memorable sights of the city such as the Eiffel Tower, the Louvre, the Left Bank, Monmarte and stroll the Champs Elysee. On this trip we will relive the past and then celebrate the present in the “city of lights.”