Please plan to join us Wednesday, January 28 from 3:30-4:30 p.m., in HOEC Sanders Commons, to learn more about a multidisciplinary program in France.
Study options for the Experiential Learning in Culinary Sciences include a full semester during the spring and a 10-week summer experience. The summer program features a one-week French language course and three weeks of culinary/food innovation workshops followed by an optional internship with a restaurant or in the food industry. The theme for the workshops is Cooking for Health and are led by the LaSalle Beauvais Food and Health Research Center. They include a week focused on the Ducasse Education gastronomic approach - training developed by French chef Alain Ducasse in cooking, pastries and sweets.
Scholarships are available.
For more information, check out the program website at http://studyabroad.uark.edu/exchange/lasalle
