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?
ENVS112 Food Systems III: Identity, Ethics and Culture and 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.
Courses
- ENVS112 – Food Systems III: Identity, Ethics and Culture
satisfies SUNY Humanities and DEISJ requirement and is required prerequisite or co-enrollment - HRMG220 – Explore Culture and Cuisine – Study Away
- SUNY requirements satisfied
Dates
- Class Session: Fall semester late start 10-week course
- Trip dates: Early January (approximately 11 days)
Who should register
¿ì²¥ÊÓƵ to ALL disciplines.
When to register
Registration begins in the preceding spring. Students take the course in the fall and travel in January.
Language Requirements
None.
GPA Requirements
At the discretion of the faculty leaders, but student must be in good academic standing.
Travel Fee
$3500. Fee includes airfare, in-country transportation, lodging, most meals (students will be responsible for some lunches), entrance fees.
Fee 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.
What to expect in the Dominican Republic
- Temperatures are consistently 80 degrees and above, and many activities take place in full sun
- Long, full days away from accommodations
- Mostly group activities, including meals
- Lots of walking, mostly city streets, but also rural and farm conditions
- Mosquitos and bugs in some areas
Faculty Trip Leaders
Amanda Bisson – Associate Professor of Culinary Arts and Sustainable Farming and Food Systems
Amanda co-teaches both ENVS112 and HRMG220 with Todd. Amanda loves to travel and share the experience of global culture and cuisine with students.
Email Amanda: agb010@tompkinscortland.edu
Todd McLane – Adjunct Associate Professor of Sustainable Farming and Food Systems and Culinary Arts
Todd co-teaches both ENVS112 and HRMG220 with Amanda. 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: tm1@tompkinscortland.edu
