Program Overview

This course offers capstone laboratory experiences to support basic concepts already learned in the quantity food purchasing and production lecture class. Students will learn hands-on skills to produce culinary products in large quantities. The course, which runs from January to May, includes laboratory assignments in the MSU Food Management laboratory on campus plus experiences at functioning food production facilities off-campus during the spring break international field trip to France. Students enrolled in this section will also complete their team project during an 8-day spring break experience in Lyon, France. The spring break excursion also includes two days in Paris, including a half day city tour.

Our study also includes attention to the foodways of Lyon, which is considered the gastronomic capital of France. This culinary reputation is due in part, to the presence of many of France's finest chefs in Lyon and its surroundings. The city is the home of traditional restaurants (called bouchons), which serve the highly reputed Lyonaise fare. Lyon is also known for its juxtaposition between the Beaujolais and Côtes du Rhône wine regions. Students will get a culinary tour, and will select ingredients for their class projects from local Lyonnaise markets. The students will process their ingredients in teams, at the Institut Paul Bocuse, one of the most prestigious culinary schools in the world. They will also have the opportunity to interact with the school’s culinary faculty.

Accommodations and Meals
Participants will stay in centrally located hotels in double or triple occupancy rooms with private bath. Breakfasts are included throughout.

Faculty

Dr. Charles Feldman, an Associate Professor in the Health and Nutrition Sciences department, is the Faculty Director of the program. In addition to many years industry experience, Dr. Feldman has many publications, and has given many workshops and scholarly presentations on topics spanning the culinary field, including: quantity food production, food history, nutrition, food safety, international cuisine, and menu development. He has taken students to Europe two times previously.

Academic Requirements
The course is open to Dietetics, General Nutrition, Food Management and Hospitality students who have taken NUFD253 or HOSP411 or HOSP390 as a prerequisite and register for the following:
NUFD:350 Quantity Food Applications with Spring Break in Lyon, France
The course will meet throughout the spring semester for seminars before and after the trip as well as the site visits in France.

Program cost includes:

• Roundtrip airfare Local transportation in France
• double or triple occupancy 3 star hotels with continental breakfast
• All lectures, workshops, and tours international student i.d. card
• Local cell phone with virtual US and local numbers

Program costs are based on a minimum of 15 participants and current exchange rates.

Payment Schedule
Once accepted into the program, the payment schedule for program costs is as follows:

• Non-Refundable Administrative Fee due Nov. 1: $ 100


• First Program Cost Deposit due Nov.15: $ 900


• Second Program Deposit due Dec. 15: $ 1,000


• Final Program Cost Payment due Feb.1 $ 1,000 (to be confirmed)

Please make checks payable to "Montclair State University".

Pre-Enrollment Form