International Culinary Options

International trips abroad to France and Italy

French Country Cooking Tour

Embark on a culinary journey in the heartland of France. Stay at a 19th-century country house in the Roannaise region while learning to prepare French specialties. Experience the gastronomic traditions of the region with visits to a local vineyard, earthenware producer, oil-pressing workshop, chocolatier, medieval villages, local markets and restaurants.

For more information regarding this year's trip, contact Chris Thielman at (630) 942-2720, email: thielman@cod.edu, or contact Field and Interdisciplinary Studies (BIC), Room 3046, (630) 942-2356.

• French Country Cooking Class Syllabus
• View the French Tours Tour Video 
  
  

France: Wine and Gastronomy

The Wine and Gastronomy Tour of France gives you a chance to spend a week in Roanne, France, at an 18th-century chateau. Learn about French wines and wine-producing methods while enjoying regional gastronomic specialties from each accompanying region. Day trips to Burgundy, Beaujolais and nearby Roannaise vineyards are included, along with tastings at local domaines. Visit medieval villages and enjoy meals at gourmet restaurants.

For more information, contact Chris Thielman at (630) 942-2720, email: thielman@cod.edu, or contact Field and Interdisciplinary Studies (BIC), Room 3046, (630) 942-2356. 

The Art of Italian Cuisine

Spend two weeks at a Tuscan villa learning the art of Italian cuisine. Gain hands-on experience working under the watchful eye of Italian Master Chef Gianluca Pardini. Join the chef for forays to local markets, wineries and restaurants to better understand ingredients and dishes. Learn about and sample a wide variety of Italian wines. Tours to nearby centers of Italian art and civilization will provide a deeper understanding of how Italy's past has influenced its cuisine. Trip dates for 2013 are May 25 to June 8.

For more information, call George Macht, tour coordinator, at (630) 665-8088, email: machtg@dupage.edu, or contact Field and Interdisciplinary Studies, Berg Instructional Center (BIC), Room 3046, (630) 942-2356.

 

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Laura Lerdal, Culinary Market and Lab Coordinator
(630) 942-2359

Anna Gay, Program Support Specialist
(630) 942-2502

Mary Beth Leone, Professor, Hospitality
(630) 942-2059

Tim Meyers, Co-Coordinator, Culinary and Baking
(630) 942-3223

David Kramer, Co-Coordinator, Culinary and Baking
(630) 942-2868

Business and Technology Division
Technical Education Center (TEC), Room 1034, (630) 942-2592