Discovering Gastronomy, A Study of French Terroir and Tradition
May 27th through June 14th, 2019
Led by Prof. John Cauvin and Chef Mark Molinaro
Gastronomy is the study of food and culture. This intimate immersion program is carefully designed to unveil the culture, cuisine, history, tradition and terroir of France. We will be visiting Michelin star chefs and various traditional French food and beverage producers including Valrhona chocolate and Chateau Neuf du Pape winery. In addition to kitchens, hotels and wineries, students will be visiting historic towns and cultural landmarks. The main objective of this course is to provide students with a meaningful understanding of how the French people weave their daily food/beverage connections into their everyday life. The lessons from this program will give students the framework to better understand how to make connections with our culture and apply them to their future leadership roles.
Students will be able to earn 3 NAU credits for HA499 - Discovering Gastronomy: A Study of French Terroir and Tradition. This course may be applied to SHRM requirements as an elective. The course will include online content which will begin Saturday, May 15th and end on June 17th. The program dates abroad are May 27-June 18.
This program will be led by Professor John Cauvin,
native of Nice and experienced hotel and restaurateur;
and Chef Mark Molinaro, who has over 20 years of
cooking/teaching experience under classically trained
Minimum 2.75 GPA
Good Academic Standing
Must be at least 18 years old
The program will be working with Chef Benoit Court and Gerard Rupert, both employees of Aux Vieux Arceaux Hotel and Restaurant (for more information visit http://www.auxvieuxarceaux.com). This program is also working with the College Culinaire de France who is assisting us with access to top producers, hotels and restaurants (for more information visit http://www.college-culinaire-de-france.fr/?lang=en)
The Discovering Gastronomy program will take
students through a comprehensive journey through the
gastronomic centers of France from May 27th through
June 14th. The program will highlight restaurants, hotels,
producers, and French specialty products including:
cheese, butter, bread, wine, sea salt, beef, truffles, and chocolatel
Our time will be spent in these main regions (tentative):
Bourdeaux/Perigueux: 4 days
La Rochelle/Loire: 4 days
Brittany: 3 days
Normandy: 4 days
Paris: 4 days
At the end of April we will be hosting a Dinner/Workshop experience that will include:
Basic French words and phrases
Intro to French culture
Trip planning and preparation
Review online course component
Introduce blog feature of course
There will also be a reunion/re-entry dinner towards the beginning of the 2016/17 academic school year to reflect and share experiences and memories.
Accommodation and Transport
During this program, students and staff will be staying in Ibis hotels at the various destinations. We will be renting vehicles for in-country transportation through our route up to Dijon, as public transportation will not accomplish our goals for this portion of the journey. Once we reach Dijon, we will be taking a train to Paris and using public transportation systems to reach our remaining destinations.
The cost of this program is $5,499. This includes NAU tuition and fees, $100 application fee, accommodation, in-country transportation, excursions, international health insurance, and some meals.
How to Apply
To apply for this program, all you need to do is hit the "Apply Now" button found at the top of this page. Once you start an application, you will be charged a non-refundable application fee of $100, so please be sure at the time of application that you intend to go! Once you have applied, you will have your own personal study abroad page with a checklist of items needed in order to complete your application.