Short-Term Programs

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Winter Break

Ocean front greenery in Akumal, Mexico.

Sustainable Akumal: Turtles, Tourists, Cenotes & Coral Reefs

Dates: (tentative) December 27, 2022–January 15, 2023
Program Leader: Raymond Newman and Florencia Pech Cardinas

Spend winter break on the sunny shores of the Mexican Riviera learning about sustainable tourism and coastal ecology. Akumal, a small town an hour south of Cancun, means “the place of the turtle” in Mayan, and its bays with crystal clear waters are a favorite spot for sea turtles to nest. The Mexican Caribbean, particularly the Riviera Maya, has experienced 70 times an increase in tourism over the past 30 years. This rapid increase in tourism has disrupted the nesting turtles as well as plants and other animals native to this area.


 

Tiger in Thailand walking out of water next to greenery.

Thailand: Tiger Conservation and Vertebrate Field Methods

Dates: (tentative) December 28, 2022–January 15, 2023
Program Leaders: Francesca Cuthbert and Dave Smith

Experience Thai culture in a region that is home to tigers, wild elephants, wild cattle, and more than 600 species of birds. Student will learn about conservation challenges by applying a set of well-developed field survey and conservation tools.

May Session - Embedded*

 

Hay bales near a windmill in Argentina.

Two to Tango: Agricultural Production & Marketing in Argentina

Dates: (tentative) May 12–26, 2023
Program Leader: Garrett Steede

Spend two weeks studying the farming and ranching industries in Argentina that provide the technology, production, expertise, processing, and transformation of farm products into foods that are in global demand. Explore how Argentinian culture shapes marketing and communication efforts and meet with international agricultural firms and farmers to learn how Argentina continues to be a global competitor in agricultural commodities. 

 


Two greek statues stand overlooking a body of water

Greek Agriculture & Gastronomy: A Taste of the Mediterranean

Tentative Dates: (tentative) May 13–29, 2023
Program Leader: Tommy Van Norman

Gain firsthand experience with the Greek food industry, agricultural traditions, and their impacts and benefits on Greek life and culture.

 


Copenhagen, Denmark waterway.

Exploring The New Nordic: Food Seasonality and Sustainability in Denmark and Sweden

Tentative Dates: (tentative) May 13–27, 2023 
Program Leader: Hal DeLaRosby

This program will study the culinary movement known as the New Nordic Cuisine in Denmark and Sweden. Guidance for this journey will be the collective thoughts of Nordic chefs' approach to traditional foods combined with a strong focus on health and ethical production philosophy.

May Session

 

 

A house on stilts built over the water with palm trees in the foreground.

Belize: Wildlife Medicine & Conservation

Dates: (tentative) May 12 – June 2, 2023
Program Leader: Melissa Palmer

Discover the rich biodiversity of Belize while working in collaboration with Belize Wildlife and Referral Clinic and participating in hands-on labs and wildlife conservation efforts. Students will learn about the major ecosystems in Belize, the plants and animals inhabiting these areas, and conservation management strategies both on land and in the sea.
 


 

 

Students in chef's jackets and hair nets while making bread in Montpellier, France.

From Farm to Fork: Terroir, Food Systems, & Value Chains of France

Dates: (tentative) May 30 – June 29, 2023
Program Leader: Vanessa Walton

"Terroir" is the French term used to describe the conditions related to the production of foods and wine based on the soils and special characteristics found in the region. It is one of the reasons why French food products and cuisine are valued so highly and imitated around the world, but did you know that Western France is the most important region in Europe for agriculture and agribusiness? This study abroad program will explain crop production and the agroecology of the region; sustainable food systems and agribusiness structures; and examine the value these food products and their production have in relation to French culture, health, business, and environment.