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French Cookery in Paris, France
Trip Date:March 14-March 24, 2015

The course is designed to provide a participation-based learning opportunity organized around the immersion of the student in the food ways of France. Its purpose is to provide experiences including excursions, museum visits, food markets, food production
tours, culture and history of France, vineyards, hands on cooking courses, indigenous ingredients and dining experiences of traditional and Nouvelle cuisine. It is designed for students who wish to learn about French foods by experiencing the country and incorporating this new learning experience into their previous acquired knowledge. The course begins with enrollment into CULN 1175, Garde Manger, followed by on site cooking workshops while in France and completed with presentations after returning home.

Application Deadline: October 1, 2014
Phone: 570-945-8438
Email: melodie.jordan@keystone.edu
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