Delicious France
Prerequisites
FREN 110, 121, USC FL test
score of F2, completion of 2
years of HS French or
permission from the instructor
SCHC 363/463:
Maymester 2016
Professor: Dr. Amanda Dalola
Program Assistant: Dr. Lara Lomicka
Course Description
This course will appeal to those interested in an enriching and hands-on experience at USC
and in Paris. Students will learn the cultural significance of food in France by learning about
the following: etiquette, regional specialties, the locavore movement, accreditation
procedures for chefs and delicacies and culinary production techniques. The finale of this
course is held in Paris, where students will interact with master chefs, participate in a cooking
workshop, take a culinary neighborhood tour, and experience various markets and
restaurants firsthand.
Travel Dates: May 13-23, 2016
Highlights: French cooking class at McCutcheon, crêpe
lunch at Crêpes & Croissants, tasting at Crescent Olive,
10 days (9 nights) in Paris on a culinary adventure, 4
themed group dinners, formal chocolate & wine tastings,
culinary tour of Marais, cheese shop visit, Versailles trip.
Credit: Work may be completed in English or French. Translates
to FREN 398 (English) or FREN 400 (French).
Required Meetings: 6 required pre-departure meetings during
Spring 2016 semester. Attendance mandatory.
Estimated Fees: $3000-$3500 (not including tuition for 3 credits +
required study abroad insurance + fees)
Questions: Dr. Amanda Dalola: [email protected]
To apply : Jim Clark: [email protected]