SIT Graduate Institute/SIT Study Abroad SIT Digital Collections Capstone Collection SIT Graduate Institute Spring 2018 Not So Bizarre Foods: Exploring the historical and cultural traditions behind the foods of France, Germany, and Italy Kari Pederson Behrends SIT Graduate Institute Follow this and additional works at: https://digitalcollections.sit.edu/capstones Part of the Anthropology Commons, Food Science Commons, Food Studies Commons, International and Area Studies Commons, Nutrition Commons, Other Languages, Societies, and Cultures Commons, Sociology Commons, and the Television Commons Recommended Citation Pederson Behrends, Kari, "Not So Bizarre Foods: Exploring the historical and cultural traditions behind the foods of France, Germany, and Italy" (2018). Capstone Collection. 3095. https://digitalcollections.sit.edu/capstones/3095 This Thesis (Open Access) is brought to you for free and open access by the SIT Graduate Institute at SIT Digital Collections. It has been accepted for inclusion in Capstone Collection by an authorized administrator of SIT Digital Collections. For more information, please contact [email protected]. Running head: NOT SO BIZARRE FOODS Not So Bizarre Foods: Exploring the historical and cultural traditions behind the foods of France, Germany, and Italy Kari Pederson Behrends PIM 76 A Capstone Paper submitted in partial fulfillment of the requirements for a Master of International Education at SIT Graduate Institute in Brattleboro, Vermont, USA. May 7, 2018 Adviser: Raymond Young, Ed. D. Assistant Professor of International Education NOT SO BIZARRE FOODS Consent to Use of Capstone I hereby grant permission for World Learning to publish my Capstone on its websites and in any of its digital/electronic collections, and to reproduce and transmit my CAPSTONE ELECTRONICALLY. I understand that World Learning’s websites and digital collections are publicly available via the Internet. I agree that World Learning is NOT responsible for any unauthorized use of my Capstone by any third party who might access it on the Internet or otherwise. Student name: ______________________ Date: ______________________ NOT SO BIZARRE FOODS April 7, 2018 Dr. Susan Marshall Interim Dean of the College of Culinary Arts Johnson and Wales University, Providence Campus 8 Abbott Place Park Providence, RI 02903 Dear Dr. Marshall, The College of Culinary Arts provides cutting edge culinary education while maintaining a reputation of the utmost excellence within the field. To continue Johnson and Wales top-notch pedigree, the department has continued to push students by offering opportunities for students to challenge their skills in real kitchens, to work closely with world renowned chefs, and to engage with a vast array of cultures in pursuit of culinary perfection. In so doing, Johnson and Wales Culinary Arts students enter the workforce prepared to succeed, with a wide range of experiences improving their employability and keen abilities within the craft of cooking. To further increase influential academic experiences available to JWU students, we have created a proposal for a 12- week, summer-term program entitled “Not so Bizarre Foods: Exploring the historical and cultural traditions behind the foods of France, Germany, and Italy.” The proposed program will provide Culinary Arts students with the unique opportunity to explore the histories, cultures, and culinary practices of three globally influential countries – France, Germany, and Italy. The program combines academic work studying each location’s past and present; hands-on practical work engaging students with local ingredients, foods, and techniques; and a structured internship to gain valuable professional experience in only a short time. Upon completion, all students will demonstrate the ability to: (1) identify and describe the identifying qualities differentiating French, German, and Italian culinary practices, (2) identify how history and culture shape culinary traditions by providing key examples from required readings, coursework, and personal experience, (3) demonstrate, with precision, skills acquired during practical kitchen seminars and internship experiences, and (4) demonstrate gains in cultural competency and intercultural communication. We are excited to offer this program to Johnson and Wales Culinary Arts students. We believe it reinforces the goals set out by the department and will positively influence students who elect to participate. Thank you for your consideration. Sincerely, Kari Pederson Behrends, Assistant Professor of Culinary Arts College of Culinary Arts, Johnson and Wales University NOT SO BIZARRE FOODS Executive Summary Not so Bizarre Foods: Exploring the historical and cultural traditions behind the foods of France, Germany, and Italy is a three-month, summer-term off-campus program designed for Culinary Arts students at Johnson and Wales University in Providence, Rhode Island, U.S.A. The proposed program is designed to offer Culinary Arts students the unique opportunity to study, train, and intern in three of the most globally influential cuisines of Europe. The program consists of three country modules, each four weeks in length; program locations are: Lyon, France; Munich, Germany; and Naples, Italy. Each module includes an academic seminar, a practical seminar, and an internship placement. The program pedagogy draws from the theoretical foundations of experiential learning, the Zone of Proximal Development, and transformative learning frameworks. The program will be led by one Program Faculty, designed to be a faculty member within Johnson and Wales University’s Culinary Arts program. Local Culinary Educators, expert instructors of local cuisine by program location, will serve as co-faculty in the practical seminar. Approximately 30 Chef-Internship Supervisors will mentor student interns during their brief nine-day placements per location. Additional assistance will be provided by the JWU Abroad support staff. The total projected cost of the program is $123,573.25. Students will pay $12,500 to participate. The program fee will cover: instruction, orientation, housing, transportation, insurance, experiential activities, and staffing needs. In addition to the program fee, students will be required to cover: airfare, passports, and personal expenses. NOT SO BIZARRE FOODS Table of Contents Abstract 1 Introduction 2 Program Context 4 Program Rationale 6 Theoretical Foundations 7 Experiential Learning 7 Zone of Proximal Development 7 Transformative Learning 8 Needs Assessment 9 Goals and Objectives 11 Program Goals 11 Program Objectives 12 Goals for Students 12 Learning Objectives for Students 13 Program Description 13 Orientation and Curriculum 14 Pre-departure Orientation 15 On-site Orientations 15 Re-entry Orientation 16 Academic Seminar 16 Practical Seminar 17 Internship Placement 17 Staffing Plan 17 Program Faculty 17 Local Culinary Educators (Co-Faculty) 18 NOT SO BIZARRE FOODS Chef-Internship Supervisors 18 Program Marketing 19 Marketing Materials 20 Participant Recruitment and Admissions 21 Recruitment Plan 21 Diversity Plan 22 Admissions Requirements 23 Logistics 24 Transportation 25 Accommodations 26 Meals 26 Activities 27 Passports and Visas 28 Health and Safety Plan 28 Safety Agreements and Waivers 29 Medical Documentation 30 Insurance 30 Vaccinations 31 Cell Phones 31 Security Policies and Procedures 31 Crisis Management Plan 32 Budget Narrative 33 Program Evaluation 34 Type of Evaluation 34 Tools and Instruments 35 NOT SO BIZARRE FOODS Sampling Strategy 36 Strategy for Analysis 37 Conclusions/Implications 37 Bibliography 39 Appendix A 43 Preliminary Program Schedule 43 Appendix B 44 General Itinerary per Module 44 Appendix C 45 Staffing Plan 45 Job Title: Program Faculty 45 Job Title: Local Culinary Educator (Co-teacher) 46 Job Title: Chef-Internship Supervisors 47 Appendix D 48 Restaurant-Internship Placement Criteria 48 Appendix E 49 Timetable for Delivery 49 Appendix G 52 Example Recruitment Materials 52 Appendix H 53 Example Experiential Lesson Plans 53 Appendix I 55 Budget 55 Appendix J 56 Budget Notes 56 Revenue 56 Staff Expenses 56 NOT SO BIZARRE FOODS Student Program Expenses 57 Program Administration 58 Excursions 58 Indirect Rate 59 Currency Fluctuations 59 NOT SO BIZARRE FOODS 1 Abstract Not So Bizarre Foods is a summer-term program designed for upper-level Culinary Arts students from Johnson and Wales University, Providence. Unlike other programs serving students in the Culinary Arts, this unique model includes multiple locations and an internship. The proposed program features three month-long modules based in Lyon, France; Munich, Germany; and Naples, Italy allow for comparison across locations. Drawing from the theoretical frameworks of Kolb, Vygotsky, and Mezirow, the experiential, transformative curricular design combines an academic seminar, a practical seminar, and an internship placement, emphasizing the interplay between history, culture, and culinary tradition, a concept inspired by the popular Travel Channel show, Bizarre Foods with Andrew Zimmern. NOT SO BIZARRE FOODS 2 Introduction He’s known on television as the ‘Guy Who Eats Bugs.’ It’s a fair secondary moniker – Andrew Zimmern’s given name is now synonymous with a brave palate and a borderline ruthless dedication to showcasing food traditions from across the globe. But what is it with the bugs? Bugs provide excellent in-roads to understanding how things that may appear ‘bizarre’ to some are normal – or necessary – to others. For those