Italy: Seaside in Sorrento
Session 1:May 31 - June 13, 2020 (Prof. Mauldin)
Session 2: June 14 - June 27, 2020 (Prof. Billings)
A 2-week experience in one of the most beautiful areas of Italy: Sorrento. History,
culture, scenic views and most importantly cuisine will be the focus of this Faculty
- Guided tour of Naples
- Create a 3-course meal at a local farm
- Sample olive oils at a local olive oil factory
- Spend a day on the island of Capri
- Participate in gelato making
- Assist at a coffee factory in the processing of the beans from start to finish
- Tour the Amalfi Coast
- Attend a pizza making class
- Taste fresh pasta at the factory where pasta originated
Spend the time in summer 2020 visiting the beautiful seaside city of Sorrento. This area is known for its seafood dishes, olive oil, gelato, pizza, pasta and coffee. We will have hands on experience learning from locals and creating our own delicious versions of many of these foods. The area is rich with history including the ancient ruins of Pompeii and famous spots such as the Amalfi Coast, the island of Capri and Naples, where pizza began. This will be an extraordinary learning experience!
NuFS 144 Food Culture – Consuming Passions (Area V) (3 Units)
Upon completion of this course, students will:
- Gain an appreciation for current beliefs and debates about cultural food habits within the larger framework of how different cultures, historically and geographically, express themselves and responded to environmental changes.
- Create awareness and to develop an appreciation and understanding for how cultural traditions have influenced culture and society.
- Interpret food as symbols, examine the historical impact of events on different cultures, and develop an appreciation for food as a transmission of culture.
- Systematically compare and contrast the beliefs, values, and stances of different cultures with particular attention to their attitudes toward food and the impact those beliefs have had on American culture.
Completion of core GE, upper division standing (56 units), and passage of the Writing Skills Test (WST)
NuFS 139 Hunger and Environmental Nutrition (Area R) (3 Units)
Upon successful completion of this course, students will be able to:
- Demonstrate an understanding of the methods and limits of scientific investigation as they apply to the environment and food production. Describe basic biogeochemical and nutrient cycles that are the foundation of food production.
- Distinguish science from pseudo-science. Critically evaluate the credibility of current information on population, environment, food systems and malnutrition using the scientific thought process.
- Apply a scientific approach to answer questions about the earth and environment. Describe the state of the world's environment and its relationship to population growth and food systems. Describe scientific and technical advances that have increased the world food supply.
Prerequisites: Completion of core GE, upper division standing (56 units), and passage of the Writing Skills Test (WST) Completion of or co-registration in 100W, Writing Workshop is strongly recommended.
*All prerequisites must be completed prior to application.
Program Leader: Dana Billings
Dana Billings, MS received her Master’s in Nutrition Education from American University in Washington, DC. Dana grew up in the Bay Area and has lived in various parts of the US including the East Coast and the South. She has also traveled to Italy, England, Russia, and Japan. She has been teaching courses in the Department of Nutrition, Food Science and Packaging since 2018. Dana’s work in the health and wellness field includes public health research, health program management, and fitness. Past professional and personal experiences have led to an interest in how cultural foods impact health status. She was influenced at an early age when her mother began to teach her to cook and emphasized the health benefits of eating well. When Dana’s not teaching, she enjoys going to concerts, traveling, (especially when the two can be combined!) exercising, and spending quality time with family and friends. She is looking forward to returning to Italy as a member of the SJSU Faculty-Led Program.
Program Leader: Kasuen Mauldin (May 31 - June 13, 2020)
It is important to note that each program's total cost will vary depending on the location and the package it offers.
|$1,500||SJSU Special Session Tuition ($250 per unit)|
|$3,125||Program fees, lodging, class materials and class related tours approximately*|
|$4,825||Total Program Cost|
* Airfare is not included. Students will need approximately $500 for some meals not covered in the program.
Check out these additional resources for your program.
- Info sessions