Study Abroad - Food Systems, Culture, and Cuisine in the Dominican Republic
Are you curious about what a resilient local food system in another culture looks like? Along with ENVS112, Food Systems III: Identity, Ethics and Culture, HRMG 220, Explore Culture and Cuisine, will give you a glimpse of what that looks like as a global food citizen. Join us as we explore the rich history, and food ways of the second largest island in the Caribbean, the Dominican Republic. Highlights of this cultural immersion course include: a visit to the Zona Colonial with a walking tour of sights and flavors of Santo Domingo, cooking classes with local chefs, a visit to the countryside to explore permaculture, sustainability and agri-tourism, tour the production of cacao, coffee, cigars and rum, among many other cultural experiences.
ENVS112 – Food Systems III: Identity, Ethics and Culture*
HRMG220 – Explore Culture and Cuisine – Study Away
* satisfies SUNY Humanities and DEISJ requirement and is required prerequisite or co-enrollment
Course: Fall semester late start 10-week course
Trip dates: Early January (approximately 11 days)
When to register
Registration begins in the preceding spring. Students take the course in the fall and travel in January.
Who should register
Open to ALL students.
Language and GPA requirements
No language requirement. GPA requirement is at the discretion of the faculty, but student must be in good academic standing.
$3500. Fee includes: airfare, in-country transportation, lodging, most meals (students will be responsible for some lunches), entrance fees. Does NOT include: passport fees, any vaccinations needed, personal spending money, tuition (included in fall course load), and any applicable baggage handling fees imposed by the airline or entry/exit fees.
Faculty Trip Leaders
Amanda Bisson – Associate Professor of Culinary Arts and Sustainable Farming and Food Systems
Amanda loves to travel and share the experience of global culture and cuisine with students.
Email Amanda: email@example.com
Todd McLane – Adjunct Associate Professor of Sustainable Farming and Food Systems and Culinary Arts
Todd has a passion for all things food systems and is excited to give students a tangible experience of a local food system in another country.
Email Todd: firstname.lastname@example.org