The Partner Organizations

Trout Point Lodge is a 15 room inn and restaurant that has offered culinary vacations since opening in 2000. Its chef-proprietors are Vaughn Perret, Charles Leary, and Daniel Abel, authors of The Trout Point Lodge Cookbook: Creole Cuisine from New Orleans to Nova Scotia (Toronto & New York: Random House, 2004). Trout Point Lodge has generated millions of dollars of publicity for Nova Scotia since its inception, and been awarded a 4.5 star rating from Canada Select, a 5 Green Key rating from the Hotel Association of Canada's ECOmmodation program, and been classed as the No. 2 culinary vacation destination in the world by concierge.com/Condé-Nast in 2007. This year it also won the Parks Canada Sustainable Tourism Award from the Travel Industry Association of Nova Scotia.

Since 1883, the mission of the Alliance Française has been to propagate the French language and culture throughout the world. The Alliance in Bordeaux has specialized in introducing students to the special wine culture of the regions since its inception. 

The Institute of Sustainable Gastronomy/Alliance-francaise program will give students both the tools to think critically about food within human civilization and also elevate the quality of food production, journalism, food promotion, and tourism in today's marketplace. The entire context of the diploma program will emphasize sustainable solutions and understandings of culinary and wine production within the contemporary context of both Western Europe and North America. Educating students in the concepts and practices of sustainabile agro-ecology and food systems will underlie all courses.