Study Abroad
Informa on Session Crete, Greece
This slide show is designed to provide you with basic informa on about DTC 389 SA Study Abroad – Crete 2018 For more informa on, contact: Kathy Border
DTC 389 SA Food and Culture
§ Crete, Greece § May 21-31, 2017 Who? § Location: DAC 219 § Office Hours: Mon-Fri, 8:30 AM to 4:30 PM D’Youville College § Laryssa Petryshyn The Center for Associate Vice President, Global Education Global Ini a ves Phone: 716-829-8119 § Ann Soares Advisor, International Student Services and Study Abroad Phone: 716-829-8114 D’Youville College Faculty § Kathleen Border, EdD, RDN, Assistant Professor, Dietetics – instructor for DTC 389 and lead faculty. § Has traveled to Crete with Crete Culinary Sanctuaries in 2010 § Lisa Rafalson, PhD, Associate Professor, Chair, Health Services Administration – co-faculty leader. § Has spent 1 year abroad in Greece Nikki Rose Crete Culinary § An award-winning social entrepreneur, Nikki is a Greek Sanctuaries American professional chef, writer and seminar director living in Crete, Greece. She is a graduate of the Culinary Institute of America and has worked in fine dining, culinary education, journalism and sustainable tourism projects around the world. § www.cookingincrete.com § Current D’Youville Student § ≥18 years old § Good academic standing (GPA ≥ 2.50) § No disciplinary issues § Register for DTC 389 SA for Spring 2018 § Pre/Co-requisite: DTC 210 Food and Culture § Spring course (2 credits) Eligibility to § Required for Nutrition minors, Dietetic Majors § Credit accepted as an elective in Public Health Par cipate Major/Minor § Open to all students
§ Permission of Study Abroad Faculty § If above criteria not met § There are limited seats for this course § What are your goals for this course and experience in Crete? § What is your source of funding, what is your budget limit? § What is your need for credits? § Are you hoping for a big You! city or small town experience? § Do you require any accommodations to make the trip enjoyable for you? What? DTC 389 SA Overview
An experiential learning program designed to provide This study abroad experience an overview of the culture, was planned with Crete nature and cuisine of Crete Culinary Sanctuaries emphasis on Local Foodways www.cookingincrete.com and Mediterranean Diet Concepts § DTC 389 SA - 1 credit college course § Pre/Co-requisite: DTC 210 Food and Culture (2 credits) DTC 389 SA § Can be used as a free elective for all students Food & Culture § Two required meetings during spring semester § Orientation Study Abroad § Pre-departure meeting § Required reading to prepare for trip Students will meet over 20 resident specialists on-site for presenta ons and tours: • Archaeological and historic sites • Nature reserves, organic farms, and vineyards • Tradi onal villages, tavernas, and ar san food produc on facili es • Several dis nctly different cooking demos or classes featuring fresh, local and organic ingredients. § Tour Minoan Palace of Knossos § Boat excursion to the isle of Spinalonga, layered in history § Shopping at Farmers Market and cooking classes § Boutique winery tour and tasting Overview of Trip § Botanical hike § Organic olive oil production tour § Asterousia Mountains and the village of Pyrgos Expenses Student will pay (may be billed as part of tui on) Es mated Cost ($) Study Abroad Fee $ 300.00 CCS program fee $ 2670.00 Faculty Fee cost** $ 455.00 TOTAL $ 3425.00
Trip Budget Addi onal Expenses Es mated Cost ($) Flight (es mated Buffalo to Heraklion, Crete) $1200.00 * please meet with Personal expenses, side travel, addi onal meals, etc. $300.00+
Financial Aid to review TOTAL $1500.00 your plan When? Trip I nerary
Travel from home to Crete, Arrive in Heraklion, Crete Travel within Crete per Tour concludes Greece itinerary Travel home
Tuesday May 22- Thursday Monday, May 21 2017 Tuesday, May 22, 2017 Thursday, May 31, 2017 May 31, 2017 Where? Travel Des na ons in Crete: Heraklion Archanes Spinalonga Pyrgos
Why? § Broaden your perspective and expand your academic experience. § Gain cross-cultural communication skills and Why? competencies § Build confidence and independence § Make life-long memories How? § Discuss study abroad with your family § Meet with Financial Aid to review your budget and funding § Meet with your Academic Advisor § Review Spring schedule § If you have not taken DTC 210 Food and Culture § Register for Pre-requisite Course DTC 210 Food and Culture How § Register for DTC 389 SA § Complete the DYC Study Abroad Application § Complete the CCS registration forms § http:// www.cookingincrete.com Important Dates!
§ This trip has a cap of 21 travelers so register early to secure your seat. § Study Abroad application deadline December 1st § Trip deposit due February 1, 2018 § Final payment due March 2018 What about plane ckets?
§ You will be responsible for making your own flight plans. § You will need to be in Heraklion, Crete by the afternoon of Tuesday, May 22, 2018. § Our trip concludes on Thursday May 31, 2018. § Your flight information will be shared with faculty and Nikki Rose in order to coordinate airport transportation in Crete. What are your ques ons?? We are looking forward to traveling with you! Please contact Dr. Kathy Border with your questions [email protected]