Skip to content

Programs : Brochure

This page is the brochure for your selected program. You can view the provided information for this program on this page and click on the available buttons for additional options.
  • Locations: Paris, France
  • Program Terms: Summer
  • Budget Sheets: Summer
Dates / Deadlines:
Term Year App Deadline Decision Date Start Date End Date
Summer 2018 12/01/2017 12/15/2017 05/20/2018 06/02/2018
NOTE: Class will meet for Pre departure orientation during the Spring semester and will travel to France in Summer
Fact Sheet:
Study Abroad Adviser: Cornell, Jodi Program Director: Rosentrater, Kurt
Housing Options: Hotel/Tourist Lodging Cumulative GPA: 2.5
Language of Instruction: English Host Country Language: French
Online Course Catalog Available: No Sponsor: Iowa State
ISU Course: ABE 496, FSHN 496, FSHN 596
Program Description:
Cathedrals, Castles, Culture and Cuisine-Sustainable, Safe, & Nutritious Food in France
 
FSHSN FRANCE 01

Informational Meeting: 

Date :
Thursday, September 21, 2017 
Time: 12 Noon and 4.00 pm
Location: Room 1951 Food Sciences (CCUR Theater). 



PROGRAM DESCRIPTION:

With the growth of the world’s population and the increasing awareness that our natural resources are limited, development of sustainable systems to produce food is essential. Globally, the food industry is one of the largest industrial sectors, consumes tremendous amounts of energy and water, and can result in large quantites of waste; thus food has a critical impact on the environment, including greenhouse gas emissions and climate change.

Historically, the criteria for food choice amongst consumers has been based on taste, price, availability, quality, and nutritional attributes; however, evidence now suggests that consumers are increasingly interested in the environmental impact of foods.  Students will learn about these issues (both in the US and in France), and they will have many opportunities to experience French cuisine and French culture as related to food, and will obtain different perspectives in terms of diet, food production, food preparation, food consumption, and the major role of food in French culture.  Students will also be immersed in French history, and will understand how cathedrals and castles have been, and continue to be, key to French culture and cuisine.


FSHN FRANCE 02


Course Information: 

Choice of: FSHN 496, FSHN 596A ,  ABE 496 [R ("required") credit in Spring 2018, 3 credits in Summer 2018]
R credits pre-departure for Spring 2018
3 credits in-country for Summer 2018

Selection Criteria:

Feshman, Sophomore, Junior and Senior undergraduates and graduate students.
You must be open to other cultures and be an ACTIVE participant in the program.
GPA = 2.5 or higher ( or permission of instructor)

Group Leaders: Dr. Kurt Rosentrater, ABE, karosent@iastate.edu


FSHN FRANCE 03

PROGRAM COSTS

Program Fee: $4860.00 (includes airfare, lodging, several meals, transportation, health and emergency insurance, entrance fees).

Out of Pocket Expenses: approx. $200 for meals, $200 for incidentals,$135 for passport if you do not have one.

Summer 2018 Tuition and Fees( Estimated): 

Ugrads: $906 for tuition and $235.50 for fees,  $105 study abroad admin fee billed by 3224 MU
Graduate:  $1455 tuition and $232 for fees,  $105 study abroad admin fee billed by 3224 MU
Engineering Junior and Senior: $1200 tuition and $285 for fees, $105 study abroad admin fee billed by 3224 MU 
Note: some students may pay more or less for ISU fees depending on their major.

Summer Tuition scholarship is available for CALS students. Please note scholarship is for tuition only not fees.

If you are a first time traveler in CALS, contact Mr. Jodi Cornell jcornell@iastate.edu or Visha Arumugam arumugam@iastate.edu, to find out how you can get the cost of your passport reimbursed.

There are scholarships available to apply for through the College of Agriculture and Life Sciences (0018 Curtiss Hall, scholarship application due March 1). Information is provided in the learning content of the program application.

TENTATIVE SCHEDULE

Sunday, May 20, Day 1
  -  Departure from Ames to Paris 
Monday, May 21, Day 2 – Arrival in Paris
  -  Discovery of the city, Metro system, Eiffel Tower, Statue of Liberty, Trocadero
Tuesday, May 22, Day 3 – Paris region
  -  Chateau de Versailles and gardens
Wednesday, May 23, Day 4 – Paris
  -  le Louvre, Jardin Tuleries, Place de la Concorde, 9 pm cruise on River Seine
Thursday, May 24,  Day 5 – Paris
  -  Notre Dame de Paris, St. Chapelle, Basilique de St. Denis
Friday, May 25, Day 6 – Paris
  -  Arc de Triomphe, Musee Rodin, Musee d'Orsay
Saturday, May 26, Day 7 – Paris
  -  Basilique Sacre Coeur, Montemarte art district, Macaron making technical class
Sunday, May 27, Day 8 – Paris
  -  Musee Gourmand du Chocolate (chocolate making class), Jardin Luxembourg, Marché 
     Bastille farmers market, The World Comes to Dinner
Monday, May 28, Day 9 – Paris
  -  Free day to explore city; shopping, optional activities (buddy system)
Tuesday, May 29, Day 10 – Regions south of Paris
  -  Tour of vinyards in Bourgundy and Sancere regions
Wednesday, May 30, Day 11 – Paris
  -  Palais Garnier, Fragonard Perfume Museum, cheese tasting class
ThursdayMay 31, Day 12 – Paris
  -  Traditional and high-end grocery stores, chocolate stores, ice cream, wine tasting class
Friday, June 1, Day 13 – Paris
  -  Bagguette baking class, Abbey St. Germeain de Pres, St. Sulpice
Saturday, June 2,  Day 14
  -  Study Abroad complete; all participants on their own to stay or return as they choose