MARCO POLO PROGRAM ABROAD IN PROVIDE ITALIAN GOVERNMENT RECOGNIZED LEVEL EDUCATION WITH THE GOAL OF PROMOTING ITALIAN CULTURAL EDUCATION IN

FOOD AND TOURISM.

PROGRAMS BUILT ON THE IMPORTANCE OF OPENING STUDENTS’ MINDS TO NEW AND

DIFFERENT CULTURES IN ORDER TO PROVIDE THE FUNDAMENTAL PASSAGE IN THEIR FUTURE

MARCO POLO PROGRAM ABROAD IN ITALY WAS FOUNDED ON THIS MISSION. WE KNOW OUR STUDENTS BELIEVE IN US AND THAT THEY

ARE PUTTING THEIR EDUCATION IN OUR HANDS. WE HAVE DEVELOPED THIS PROGRAM TO HELP THEM REALIZE THEIR DREAMS AND HAVE GREAT SUCCESS IN THEIR

PROFESSIONAL LIFE CITY OF ASTI IN REGION SURROUNDED BY HILLY STRETCHES AS FAR AS THE EYE CAN SEE, ON WHICH ANCIENT VILLAGES AND CASTLES ARE PERCHED, A SUCCESSION OF GENTLE SLOPES PLANTED WITH VINES THE ROWS OF WHICH MAKE GEOMETRIC SHAPES: THIS IS THE MAGNIFICENT SCENERY OF THE LANGHE, ROERO AND MONFERRATO, WHICH HAS BECOME A UNESCO WORLD HERITAGE SITE. OUR COURSES ARE FOCUS ON ONE OF THE MOST ATTRACTIVE ITALIAN CUISINE. THE PIEDMONT REGION, THANKS TO ITS GEOGRAPHIC LOCATION, BORDERING WITH FRANCE, SWITZERLAND, AND CROSSED BY THE PO RIVER (MAIN ITALIAN RIVER) HAD THE INFLUENCE OF MANY CULTURES WHO EFFECTED DEEPLY IN THE TRADITION OF ITS CUISINE

THE MOST IMPORTANT PRODUCT OF ASTI PROVINCE IS THE TRUFFLE, A REAL DELICACY THAT CAN MAKE EVEN THE SIMPLEST DISHES SPECIAL. AMONG LOCAL VEGETABLES, THE CARDO GOBBO (THE THISTLE OF THE ARTICHOKE) OF AND THE “SQUARE PEPPER” OF ASTI STAND OUT, AND BOTH ARE REGARDED AS ESSENTIAL INGREDIENTS FOR BAGNA CAODA (A GARLIC AND ANCHOVY DIP)

THIS AREA IS WORLD FAMOUS FOR ITS HIGH-QUALITY WINES: FROM WHITE WINES TO DRY SPARKLING WINES SUCH AS CORTESE, PIEMONTE CHARDONNAY, MOSCATO D’ASTI AND, OF COURSE, ASTI SPUMANTE DOCG. AMONG THE PRESTIGIOUS RED WINES ARE THE BARBERA D’ASTI, BARBERA DEL MONFERRATO, DOLCETTO D’ASTI, BRACHETTO D’ACQUI AND PIEMONTE BRACHETTO

THE LOCAL DESSERTS INCLUDE AMARETTI (AMOND COOKIES) FROM , CANESTRELLI, THE FINOCCHINI OF REFRANCORE AND HAZELNUT CAKES

THE TYPICAL DISHES OF THE TERRITORY ARE AGNOLOTTI, MONFERRATO-STYLE POTATO GNOCCHI, CIOTOLA DI TRIFULAU (CHEESE FONDUE WITH POLENTA AND A SPRINKLING OF TRUFFLES), PIEDMONT-STYLE BOILED MEATS, AND, OF COURSE, BAGNA CAODA

THE AREA AROUND ASTI IS RENOWNED FOR ITS CHEESES, SUCH AS ROBIOLA OF AND ROBIOLA DI COCCONATO CITY OF PARMA IN EMILIA ROMAGNA REGION PARMA HAS BEEN DECLARED THE ONLY ITALIAN CREATIVE UNESCO CITY FOR GASTRONOMY, UNDERLINING AND HONORING THE EXTRAORDINARY FOOD TRADITIONS OF THE EMILIA ROMAGNA REGION. IN FACT, THIS REGION HOLDS THE RECORD FOR NUMBER OF DOP AND IGP PRODUCTS AND IS MOST DEFINITELY WHAT THE AMERICAN FORBES MAGAZINE HAS DEFINED AS ITALY’S GREATEST ECONOMIC TREASURE.

PARMA IS ONE OF THE ‘TASTIEST’ CITIES IN THE WORLD AND IS WELL KNOWN FOR ITS FOOD PRODUCTS OF EXCELLENCE. TO CITE JUST A FEW OF THE LOCAL TREASURES: PARMIGIANO-REGGIANO, PROSCIUTTO DI PARMA, CULATELLO FROM ZIBELLO, FELINO SALAME AND THE PORCINI MUSHROOMS FROM BORGOTARO. AMONGST THE SIGNATURE DISHES WHICH MUST BE TASTED IS THE MOUTHWATERING TORTA FRITTA EATEN WITH COLD CUTS, THE FAMOUS TORTELLI OR OF FRESH PASTA STUFFED WITH RICOTTA CHEESE AND SWISS CHARD AND THE CAPPELLETTI, OR ANOLINI, SMALL SHAPES OF FRESH PASTA STUFFED WITH THE BOILED MEATS.

PARMA IS, OF COURSE, FAMOUS ALSO FOR MUSIC AND ART AS WELL AS FINE FOOD AND THE CONCEPT BEHIND FOOD VALLEY IS NOT ONLY GOOD FOOD, IT IS A WAY OF LIFE. THE UNESCO PROCLAMATION IS AN EXTRAORDINARY RECOGNITION OF THIS REALITY WHERE TRADITION IS ACCOMPANIED BY A NOTEWORTHY CAPACITY FOR INNOVATION IN THE FIELD OF FOOD SAFETY AND RESEARCH THANKS TO THE PRESENCE OF THE EFSA, EUROPEAN FOOD SAFETY AUTHORITY, IN THE CITY SINCE 2003. CITY OF FERRARA IN EMILIA ROMAGNA REGION FERRARA IS LOCATED IN THE EMILIA-ROMAGNA REGION OF NORTHERN ITALY ITS HISTORICAL CENTER IS A UNESCO WORLD HERITAGE SITE. FERRARA, WHICH GREW UP AROUND A FORD OVER THE RIVER PO, BECAME AN INTELLECTUAL AND ARTISTIC CENTRE THAT ATTRACTED THE GREATEST MINDS OF THE ITALIAN RENAISSANCE IN THE 15TH AND 16TH CENTURIES. HERE, PIERO DELLA FRANCESCA, JACOPO BELLINI AND ANDREA MANTEGNA DECORATED THE PALACES OF THE HOUSE OF ESTE. THE HUMANIST CONCEPT OF THE 'IDEAL CITY' CAME TO LIFE HERE IN THE NEIGHBOURHOODS BUILT FROM 1492 ONWARDS BY BIAGIO ROSSETTI ACCORDING TO THE NEW PRINCIPLES OF PERSPECTIVE. THE COMPLETION OF THIS PROJECT MARKED THE BIRTH OF MODERN TOWN PLANNING AND INFLUENCED ITS SUBSEQUENT DEVELOPMENT.

FERRARA HAS A GREAT NUMBER OF DISHES AND THIS PROVES HOW THE CULINARY ARTS HAVE ALWAYS HAD A PROMINENT ROLE IN THIS CITY. THE ORIGINS OF FERRARA’S COOKERY ARE DEEEPLY ROOTED IN THE ESTENSE COURT. CUISINE WAS THEN CONSIDERED AS NOBLE AS AN ART AND AROUND FOOD THE COURT OF FERRARA ORGANIZED MASQUES, DANCE, AND DIFFERENT TYPES OF PERFORMANCES. THE “MAGISTER CERIMONIARUM” PAR EXCELLENCE OF THOSE IMPORTANT EVENTS WAS CHEF CRISTOFORO DA MESSIBUGO. GENTLEMAN, SCHOLAR, AND HUMANIST WHO WAS BORN IN FERRARA IN LATE 15TH CENTURY. HE WROTE A BOOK “BANQUETS” PUBLISH IN 1549

ALMOST TWO HOURS NORTH OF FERRARA LIES THE TOWN OF CONEGLIANO, AND VILLAGE OF VALDOBBIADENE NEARBY IS VERY DIFFERENT, ITS WINDING STREETS LINED WITH RICKETY OLD HOUSES PERCHED ALONG A STEEP HILLSIDE. BETWEEN THESE TWO VERY DISTINCT TOWNS LIES ONE OF ITALY’S STILL-UNSUNG DELIGHTS: LA STRADA DEL PROSECCO,..”PROSECCO ROAD”.

CITY OF NETTUNO IN LAZIO REGION THE BORGO MARINARO DI NETTUNO IS OVERLOOKING THE TYRRHENIAN SEA IN THE LAZIO REGION. REPRESENTS THE DIRECT WHICH CONTINUES IN THE HISTORY OF THE ANCIENT CITY OF ANTIUM, THERMAL SITE AND RESORT AT THE TIME OF THE ROMANS. IT IS SITUATED ON THE BORDER BETWEEN THE AGRO ROMANO AND THE AGRO PONTINO. THE OLD PART OF NETTUNO, THE REAL HISTORICAL CENTER OF THE VILLAGE, IS LOCATED ON THE SEA PEAK. BUILT INSIDE THE WALLS WITH CYLINDRICAL TOWERS. THE TOWERS ARE OF 1300, WHEN NETTUNO WAS UNDER THE DOMINION OF THE ORSINI FAMILY.

THE LANDING OF ALLIED FORCES 70 YEARS AGO WHO WENT ON TO LIBERATE ROME IN WORLD WAR II IS NOW THE FOCUS OF A CONFLICT BETWEEN TWO SEASIDE TOWNS OVER WHICH ONE HAS THE RIGHT TO COMMEMORATE THE EVENT. IN THE EARLY HOURS OF JAN. 22, 1944, THE AMERICAN THIRD INFANTRY DIVISION LANDED AT A SEAFRONT SITE IN NETTUNO CODE-NAMED X-RAY BEACH, AS OTHER AMERICAN AND BRITISH TROOPS LANDED ON NEARBY BEACHES IN ANZIO.

TOURISTS AND GASTRONOMES HAVE ALWAYS LOVED NETTUNO AND ANZIO’S SEAFOOD. TODAY, REVISITED, LIGHTENED, AND ABOVE ALL, MORE ATTENTIVE TO WINE, THE FOOD ON THIS PART OF LAZIO’S COAST HAS MADE IT A GOURMET DESTINATION. NO ONE CAN RESIST TO NETTUNO’S FRESH SEAFOOD. ITS STRAIGHTFORWARD FLAVORS ARE INSPIRED BY ROMAN FOOD TRADITIONS, EXPRESSED IN LOCAL FISH, CAUGHT BY SMALL BOATS BETWEEN ANZIO AND NETTUNO.

INLAND REGION CLOSE TO THE SEA, THE SAME SEA THAT WAS CROSSED BY ULYSSES. PLOTS OF LAND IN CULTIVATION SINCE THE ROMAN, MEDIEVAL AND RENAISSANCE TIMES. THE ENOLOGICAL CULTURE PERVADES THIS REGION WHERE THE CACCHIONE VINE VARIETY WAS BORN. THIS VINE VARIETY HAS MAINTAINED ITS IDENTITY THROUGH THE CENTURIES, THANKS TO THE TENACITY OF THE WINERY “CANTINA BACCO”, WHICH PRODUCES THE ONLY UNGRAFTED VINE WINE OF THE REGION. ITS PLANTS STAND ON THEIR OWN ROOTS AND HAVE NOT BEEN GRAFTED, A PERFECT SYNONYM OF THE ADAPTION OF VINES TO THE LAND.

MARCO POLO PROGRAM ABROAD IN ITALY INC.

17 DAYS CULINARY ART STUDY ABROAD DESCRIPTION AND ITINERARY

COURSE DESCRIPTION:

This course provides the opportunity to study the cuisine and culture of three distinct regions of Italy including Lazio, Emilia Romagna, and Piemonte. The focus will be on studying and working with many of the key ingredients that make the Italian cuisine known worldwide. Included among these ingredients are wines, charcuterie, breads, cheeses, pasta, and other regional specialties. This will be accomplished through a 17 days trip to Italy highlighted by lecture and hand-on instruction from culinary professionals in the various sectors of culinary production including vintners, farmers, producers of cheese, olive oil, balsamic vinegar, and cured meats, and chefs.

STUDENT LEARNING OUTCOMES:

Students who have successfully completed this course will:

• differentiate regional cooking techniques, and products of several regions of Italy. • prepare representative regional recipes of Italy. • taste and identify various wines, charcuterie, breads, cheeses, pasta, and other regional specialties. • discern and explain cultural influence and their impact on regional cuisines. • summarize the importance of sustainability in regard to agriculture, production and use of regional and local food stuffs.

NETTUNO – ROME - LAZIO REGION NETTUNO – ROME ITINERARY

TUESDAY DEPARTURE FROM INT’L AIRPORT WEDNESDAY ARRIVE IN ROME AIRPORT TRANSFER BY PRIVATE BUS TO NETTUNO - CHECK IN ASTURA PALACE HOTEL NETTUNO, ANZIO-NETTUNO THURSDAY BREAKFAST IN HOTEL 8:30 AM DEPARTURE FROM HOTEL FOR CLASS BY PRIVATE TRANSPORTATION 9:00 – 1:00PM TYPICAL CUISINE OF NETTUNO SAMPLE OF RECIPES – CLICK HERE FOR MORE INFO PRIVATE COOKING INSTITUTE AQ INTERNATIONAL 2:30 PM RETURN TO HOTEL 3:30 PM DEPARTURE WITH PRIVATE BUS FROM THE HOTEL VISIT VINEYARD AND WINE TASTING “CANTINA BACCO” CLICK HERE FOR MORE INFO 08:00PM DINNER AT THE RESTAURANT IN NETTUNO FRIDAY BREAKFAST IN HOTEL 8:30 AM DEPARTURE FROM HOTEL FOR CLASS BY PRIVATE TRANSPORTATION 9:00 AM – 1:00PM TYPICAL CUISINE OF NETTUNO SAMPLE OF RECIPES – CLICK HERE FOR MORE INFO PRIVATE COOKING INSTITUTE AQ INTERNATIONAL 2:30PM RETURN TO HOTEL 3:30PM DEPARTURE WITH PRIVATE BUS FROM THE HOTEL VISIT EXTRA VIRGIN OLIVE OIL PRODUCER “IANNOTTA” CLICK HERE FOR MORE INFO 08:00PM DINNER AT THE RESTAURANT IN NETTUNO SATURDAY BREAKFAST IN HOTEL 11:07AM DEPARTURE FROM NETTUNO TRAIN STATION TO ROME - CULTURAL TOUR IN ROME - TOUR TREVI FOUNTAIN – SPANISH STEPS – PATHEON – PIAZZA NAVONA - AND COLISEUM – CLICK HERE FOR MORE INFO LUNCH RESTAURANT IN ROME 08:30PM DINNER AT THE RESTAURANT IN NETTUNO

PARMA – EMILIA ROMAGNA REGION

PARMA ITINERARY

SUNDAY BREAKFAST IN HOTEL DEPARTURE 07:30AM DEPARTURE HOTEL IN NETTUNO TO PARMA AND LUNCH 7:00AM ON THE ROAD - AUTOGRILL 01:00PM – ARRIVE IN BOLOGNA 01:30PM TOUR INTO THE NARROW STREETS WHERE ALL THE HISTORICAL GROCERY ARE LOCATED 06:00PM CHECK IN HOTEL PARMA 07:30PM DINNER RESTAURANT IN PARMA MONDAY BREAKFAST AT THE HOTEL IN PARMA 07:30AM DEPARTURE WITH PRIVATE BUS VISIT WITH PARMIGIANO REGGIANO CHEESE PRODUCER CLICK HERE FOR MORE INFO VISIT PRODUCER “LA TRADIZIONE” OF TRADITIONAL BALSAMIC VINEGAR AGED FOR 12 AND 25 YEARS CLICK HERE FOR MORE INFO 01:00PM LUNCH RESTAURANT IN MODENA 03:30PM DEPARTURE FROM HOTEL WITH PRIVATE BUS TO PROSCIUTTO DI PARMA PRODUCER “SAN NICOLA” CLICK HERE FOR MORE INFO 07:30PM DINNER RESTAURANT IN PARMA TUESDAY 08:00AM BREAKFAST AT THE HOTEL 09:30AM COOKING CLASS ACADEMIA BARILLA CLICK HERE FOR MORE INFO 01:30PM LUNCH AT THE ACADEMIA BARILLA 03:30PM FREE TIME IN PARMA 07:30PM DINNER RESTAURANT IN PARMA WEDNESDAY 07:00AM BREAKFAST AT THE HOTEL 07:48AM FIELD TRIP TO CINQUE TERRE CLICK HERE FOR MORE INFO 01:00PM IN RESTAURANT OR SANDWICHES IN CINQUE TERRE NOT INCLUDED 12:30PM WINE TASTING CLASS CLICK HERE FOR MORE INFO 06:14PM RETURN TO PARMA 08:30PM DINNER RESTAURANT IN PARMA

FERRARA – EMILIA ROMAGNA REGION FERRARA ITINERARY

THURSDAY BREAKFAST AT IN HOTEL DEPARTURE 08:30AM FROM HOTEL IN PARMA TO FERRARA MORNING CHECK-IN HOTEL IN FERRARA RELAX IN FERRARA AFTERNOON TYPICAL CUISINE OF FERRARA SAMPLE OF RECIPES – CLICK HERE FOR MORE INFO COOKING SCHOOL STATE INSTITUTE “ORIO VERGANI” OR PRIVATE COOKING SCHOOL “LA ROCCHETTA AGRITURISM” DINNER DINNER AT THE INSITUTE FRIDAY 07:30AM BREAKFAST IN HOTEL MORNING TYPICAL CUISINE OF FERRARA SAMPLE OF RECIPES – CLICK HERE FOR MORE INFO COOKING SCHOOL STATE INSTITUTE “ORIO VERGANI” OR PRIVATE COOKING INSTITUTE LUNCH LUNCH AT THE COOKING SCHOOL AFTERNOON DEPARTURE WITH PRIVATE BUS - VISIT TO VINEYARD OF PROSECCO WINE PRODUCER – CLICK HERE FOR MORE INFO DINNER IN PROSECCO VALDOBIADENE REGION SATURDAY DEPARTURE FROM FERRARA TRAIN STATION TO VENICE - CULTURAL TOUR IN VENICE WITH OUR COORDINATOR - LUNCH IN VENICE NOT INCLUDED 06:30PM RETURN TO THE HOTEL

ASTI – PIEDMONT REGION ASTI ITINERARY – PIEDMONT REGION

SUNDAY 08:00AM LEAVE FERRARA FOR ASTI BY PRIVATE TRANSPORTATION 11:40AM CHECK IN FORESTERIA MONASTERY ORDER OBLATI 01:00PM LUNCH AT THE RESTAURANT IN ASTI AFTERNOON FREE TIME IN ASTI 07:30PM DINNER AT THE RESTAURANT IN ASTI MONDAY BREAKFAST 8:30 AM WALK TO THE INSTITUTE AFP COLLINE ASTIGIANE 9:00 – 1:00PM COOKING CLASS – TYPICAL CUISINE OF PIEDMONT REGION SAMPLE OF RECIPES – CLICK HERE FOR MORE INFO COOKING SCHOOL AFP COLLINE ASTIGIANE – CLICK HERE FOR MORE INFO 3:30PM VISIT DISTILLERY GRAPPA BERTA 07:30PM DINNER AT THE RESTAURANT IN ASTI TUESDAY BREAKFAST 8:30 AM WALK TO THE INSTITUTE AFP COLLINE ASTIGIANE 9:00-1:00PM COOKING CLASS – TYPICAL CUISINE OF PIEDMONT REGION SAMPLE OF RECIPES – CLICK HERE FOR MORE INFO COOKING SCHOOL AFP COLLINE ASTIGIANE – CLICK HERE FOR MORE INFO 3:00PM DEPARTURE FROM THE HOTEL FOR FIELD TRIP 3:15PM – DEPARTURE WITH PRIVATE BUS - VISIT BARBERA D’ASTI AND MOSCATO D’ASTI PRODUCER 3:20PM 5:30PM VISIT FARM TO TABLE AGRITOURISM “CAVALLERO” – LUNCH AT THE FARM’S RESTAURANT “CA BIANCA” – CLICK HERE FOR MORE INFO WEDNESDAY AFTER OPTIONAL TRIP TO BREAKFAST CULTURAL TOUR IN TURIN WITH TOUR GUIDE CLICK HERE FOR MORE INFO LUNCH IN TURIN 07:30PM DINNER RESTAURANT IN ASTI

Course Hours Information

LOCATION: NETTUNO-ANZIO (ROME) NUMBER OF DAYS COOKING LAB IN ANZIO-NETTUNO 2 TOTAL HOURS HANDS ON COOKING LAB 9hrs NUMBER FIELD TRIPS 2 TOUR GUIDE IN ROME LOCATION: FERRARA (VENICE) NUMBER OF DAYS COOKING LAB IN FERRARA 2 TOTAL HOURS HANDS ON COOKING LAB 9hrs NUMBER FIELD TRIPS 1 TOUR GUIDE IN VENICE LOCATION: PARMA NUMBER OF DAYS COOKING LAB IN PARMA ACADEMIA BARILLA 1 TOTAL HOURS HANDS ON COOKING LAB 5hrs NUMBER FIELD TRIPS 2 VISIT CINQUE TERRE - HTTP://WWW.CINQUETERRE.IT/EN LOCATION: ASTI (TURIN) NUMBER OF DAYS COOKING LAB IN ASTI 2 TOTAL HOURS HANDS ON COOKING LAB 9hrs NUMBER FIELD TRIPS 2 TOUR GUIDE IN TURIN (OPTIONAL) HOTELS INFO AND PHONE NUMBERS

ANZIO – NETTUNO ASTURA PALACE HOTEL – VIALE G. MATTEOTTI, 75 NETTUNO - CLICK HERE FOR MORE INFO TEL : +39 06 980 5654 MR. SALVO CACCIOLA : +39 338 2444415 MR. GIACOMO BERSELLI : +39 345 6929882 MS. CHRISTINE BEYER : +1 914 490 4570

FERRARA HOTEL EUROPA, CORSO DELLA GIOVECCA, 49, 44100 FERRARA - CLICK HERE FOR MORE INFO TEL :+39 0532 205456 MR. STEFANO GIATTI : +39 347 7466215 MRS. NEDA BARBIERI : +39 389 0039389 MS. CHRISTINE BEYER : +1 914 490 4570

PARMA HOTEL BUTTON BORGO DELLA SALINA, 7, 43121 PARMA PR - CLICK HERE FOR MORE INFO TEL :+39 0521 208039 MS. TANIA PIOLI : +39 347 3183781 MR. GIACOMO BERSELLI : +39 345 6929882 MS. CHRISTINE BEYER : +1 914 490 4570

ASTI HOTEL PALIO - 14100 ASTI (AT) CLICK HERE FOR MORE INFO TEL. +39 0141 432711 MRS. LUCIA BARBARINO : +39 347 7583460 MR. GIACOMO BERSELLI : +39 345 6929882 MS. CHRISTINE BEYER : +1 914 490 4570

# PRICE PER STUDENT STUDENT

10 $ 5,710.00 11 $ 5,455.00 12 $ 5,265.00 13 $ 5,105.00 14 $ 4,965.00 15 $ 4,920.00

WHAT THE TOTAL COST INCLUDE IN CULINARY ART

• PROFESSOR FROM ITALIAN INSTITUTE AFFILIATE WITH THE PROGRAM, DIDACTIC MATERIALS • ON SITE USAGE COOKING LAB EQUIPMENT • ACCOMMODATIONS FULL BOARD IN HOTELS AND TRANSPORTATION • TRANSPORTATION FROM USA TO ITALY, LOCAL TRANSPORTATION AND TRANSFERS (ALL INCLUDED) • COORDINATOR FLUENT ENGLISH IN EACH LOCATION • LIABILITY INSURANCE

THESE PRICES REQUIRE:

1. NAMES OF THE PRATICIPANTS 60 DAYS BEFORE THE DEPARTURE TO MAKE FLIGHT TICKETS RESERVATION 2. 60 DAYS BEFORE THE DEPARTURE THE DEPOSIT 50% OF TOTAL AMOUNT DUE NON-REFUNDABLE 3. ONE WEEK PRIOR DEPARTURE THE FINAL INSTALMENT

IMPORTANT NOTES:

IN THE INDICATED COSTS: FACULTY MEMBER INCLUDED FOR 10-TO-14 STUDENTS EXCLUDED COST FLIGHT TICKET FACULTY MEMBER INCLUDED FOR 15 STUDENTS AND OVER

NOT INCLUDED EXTRA COST SINGLE ROOM USD 40 PER DAY