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Institute of Gastronomy & Culinary Arts
offering study abroad programs in Bordeaux, France and Granada, Spain and
the Certificate in Gastronomy.
Now enrolling students for the program in Granada, Spain for
January, 2010.
 The Institute of Sustainable Gastronomy is a small research and educational enterprise of Trout Point Lodge working in cooperation with institutions such as the Alliance-française Bordeaux-Aquitaine and Escuela Carmen de las Cuevas in Granada. The Institute has partnered to offer unique and intensive 3 month certificate program, the Granada Semester, a captivating adventure in Mediterranean culture and gastronomy.
The Institute also offers opportunities for online courses of study resulting in Certificates in wine studies,
gastronomy, or cheese studies, weekend Master Classes, and is developing new semester abroad programs. All programs
emphasize the importance of taking a critical perspective towards sustainable food systems and eco-consciousness within the
modern world context.
The primary residential program for 2010 takes place in Granada, Spain with further culinary/wine apprenticeship
opportunities available in Nova Scotia and Costa Rica.
The certificate in gastronomy is an advanced culinary program exposing students not only to instruction
in technical aspects of cooking, but also courses in food systems, wine, journalism, tourism, culture, and history. The program
will emphasize Mediterranean contributions to cuisine and Mediterranean food culture in both Europe and North
America. Those entering the program without Spanish language ability will gain it during the course, including taking part
in Escuela Carmen de las Cuevas intensive Spanish program.
To apply, please go here for an enrollment form. The Institutes's core faculty consist of highly-trained professionals with substantial, academic,
practical and research experience as well as advanced degrees from institutions such as Cornell, Loyola, and Tulane Universities.
Associate faculty have a combination of real-world gastronomy-related experience with professional qualifications within the
world of food culture and production. Why the Certificate in Gastronomy? The study of gastronomy
can lead to a variety of careers and job opportunities within the fields of the humanities, culinary arts and food service,
hospitality, writing and journalism, and marketing, and can enhance the educational qualifications of restaurateurs, managers,
chefs, hoteliers, food writers, sommeliers, as well as anyone with a keen interest in the world of food culture, writ large.
The graduates of the program pursue many different careers – teaching, food writing (or an aspect of food publishing),
sommelier, wine and food consulting, various food businesses including foodservice and restaurants, and tourism. Typical students range from professionals in the food business enhancing their education to career changers
wishing to pursue an educational program in a field they love to recent college graduates investigating gastronomy in an academic
environment.
Please contact us for more information. Winter semester courses begin in January, 2010.
Charles
L. Leary, Ph.D., M.A.
Gastronomy Studies
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