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Jan 28, 2015 07:06 PM EST

University of Arkansas Offers Multidisciplinary Culinary Training Program in France

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The University of Arkansas will offer students a multidisciplinary culinary program that will give them a learning experience in France, a nation known for its culinary expertise.

(Photo : Wikimedia Commons)

The University of Arkansas will offer students a multidisciplinary culinary program that will give them a learning experience in France, a nation known for its culinary expertise.

The Experiential Learning in Culinary Sciences program, which was developed in the Dale Bumpers College of Agricultural, Food and Life Sciences at the University of Arkansas, has two options: a full semester during the spring, which is already underway, and a 10-week summer program, which is now accepting student applications," The Associated Press reported.

"This multidisciplinary opportunity provides a unique experience for our students to learn more about the global food industry," Leslie Edgar, director of international programs for the Bumpers College, said in a statement. "We look forward to recruiting students into this program immediately."

Both programs feature an intensive one-week French language course, and three weeks of culinary/food innovation workshops followed by an internship with a restaurant or in the food industry, depending on the students' major.

"This is a blend of the culinary, nutrition and food science disciplines, which is what attracted us to LaSalle," said Jean-François Meullenet, head of the Food Science Department and the coordinator of the program. "Students are actually part of a French institution. It's very educational and goes far beyond the traditional two- or three-week study tour abroad. Students will be at another university and taking classes on the level of what we would offer here."

The program includes an intense week learning the French language, followed by classes and training in areas related to food science, food supply and food services.

The program is open to all students, but it is specifically targeted to majors in food science, nutrition and hospitality innovation. The spring semester is worth 15 credit hours and the summer session is worth up to 10 credit hours.

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