U of A Students Offered Multidisciplinary Culinary Sciences Training in France

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Experiential Learning in Culinary Sciences is a new multidisciplinary study abroad program in France created for students in the Bumpers College.

FAYETTEVILLE, Ark. – A new multidisciplinary program developed in the Dale Bumpers College of Agricultural, Food and Life Sciences at the University of Arkansas will offer students a unique learning experience in France, a nation known for its culinary expertise.

The Experiential Learning in Culinary Sciences program has two options: a full semester during the spring, which is already underway, and a 10-week summer program, which is now accepting student applications. Both programs feature an intensive one-week French language course, and three weeks of culinary/food innovation workshops followed by an internship with a restaurant or in the food industry, depending on the students’ major.

The theme for the first two weeks of workshops is Cooking for Health, and they will be conducted by the LaSalle Beauvais Food and Health Research Center. The third week teaches the Ducasse Education gastronomic approach, which is the study of food and culture with a focus on gourmet cuisine. Ducasse techniques were developed by French chef Alain Ducasse in cooking, pastries and sweets. Sessions will be devoted to nutrition, local and organic foods, scientific approaches, creating recipes and preparing dishes.

“This multidisciplinary opportunity provides a unique experience for our students to learn more about the global food industry,” said Leslie Edgar, director of international programs for the Bumpers College. “We look forward to recruiting students into this program immediately.”

The program is open to all students, but with its multifaceted focus on health, food and food industries, it is specifically targeted to majors in food science, nutrition and hospitality innovation. The spring semester is worth 15 credit hours and the summer session is worth up to 10 credit hours.

“This is a blend of the culinary, nutrition and food science disciplines, which is what attracted us to LaSalle,” said Jean-François Meullenet, head of the Food Science Department and the coordinator of the program. “Students are actually part of a French institution. It’s very educational and goes far beyond the traditional two- or three-week study tour abroad. Students will be at another university and taking classes on the level of what we would offer here.”

The program includes an intense week learning the French language, followed by classes and training in areas related to food science, food supply and food services.

“Those disciplines are intertwined and that’s why this program has great potential,” said Meullenet. “It brings together students from various backgrounds and opinions. For example, dietitians are a little more critical of the food industry than food scientists, but it’s a good idea to get multiple views.”

“The program is a great opportunity for both dietetics and hospitality innovation majors,” said Robert Harrington, professor and assistant director of the human nutrition and hospitality innovation program. “It provides knowledge in the relationship among food, culture, food trends and health from a French perspective.”

For anyone interested in a career in the food industry, experiences in France stand out when beginning a job search.

“For our students in food and culinary sciences, we are perfectly satisfied with the level of education we offer here, but there is an advantage to actually going to France and working with French chefs,” said Meullenet. “France is a bit of an epicenter for culinary innovation. That is a selling point for students. The classes are geared toward cooking healthy, so they fit with the broad U of A and Bumpers College theme on health and solving obesity issues we face. Something really special is the Ducasse week, which is taught by first-rate instructors from the Paris region who are very prominent in French cuisine.”  

The program took shape when Meullenet visited France in 2011. The U of A had been partnering with the University of Missouri and others on a summer program, but the program was canceled. After receiving seed funding through a grant, a pair of Bumpers College students went to LaSalle and reported good experiences. Interest from other students grew and the program was developed.

“It gives students a meaningful international experience,” said Meullenet. “That’s important because the food industry is so global. Many food companies work worldwide. Having the experience of living in a foreign country makes our students more competitive when looking for their first job. The top benefit is that experience, but they also get exposed to the culture and show they aren’t afraid of taking a work assignment in another country. This program also satisfies our requirement for an internship and we have grant money to help students.”

For more information, students should contact Meullenet at jfmeull@uark.edu.