Food Business and Culture in China, May 16-30, 2010
Shanghai, Hangzhou, Xian, Chengdu and Beijing
Join Mark Dowling, Chef and Associate Professor of the Business Division and Dr. Li-hua Yu, Professor of Sociology for a learning journey of taste, fun and surprises in China. You will taste and learn to cook authentic Chinese Cuisine in five cities of Shanghai/Hangzhou, Xian, Chengdu/Sichuan and Beijing.
Also as part of this field study visit major historical and cultural sites and experience the business environment all related to food growing, food safety and sustainability, global food security, marketing, distribution and production. We will also see how China has embraced western franchises of fast food into their own diets and its impact on new generations. Pre-trip lectures and discussions will prepare students with better understanding of Chinese history, political systems, social structure and cultural differences.
| Day | Date | Time | Location |
|---|---|---|---|
| Friday | Oct. 2, 2009 | 7 p.m. | Grayslake Campus, B159 |
| Thursday | Dec. 10, 2009 | 7 p.m. | Grayslake Campus, B159 |
Pre-trip Learning Sessions
This field study program is composed of two CLC courses: HST 127: History of Chinese Culture and Society (3 credits) and FSM 299: Food Business (3 credits). Participants can enroll for college credit or as continuing education (no grade). Prior to departure, course leaders will conduct seminars that will provide the foundation for your experience in China.
HST 127 will give an understanding of Chinese cultural practices and political institutions that impact the food business in China. FSM 299 will equip you to understand the key issues of China's food business and cuisine. Topics will include role of food as social language, agriculture and food processing methods, the emerging global demand for food products from China and increasing presence of western fast food in Chinese markets.
Cost
The cost of the program is $3,600, plus the cost of tuition and fees for two courses ($570). The cost may change due to exchange rate fluctuations and additional airline surcharges. The cost includes round-trip transportation from Chicago, all transportation within China, double occupancy lodging, all meals and entrance fees, visa fee and travel insurance ($100 surcharge for those age 60+). Lodging will be in standard Chinese hotels (3 and 4 stars) with private bathrooms, phones, laundry, restaurants and other services. Single occupancy is available at an additional cost.
Application Process
Application deadline is March 15, 2010
All participants must complete an application packet including a medical questionnaire. Students must be 18 years old in order to participate. All participants must register as CLC students for the two courses. Application materials are available at the program Web site listed below.
Payment schedule and refunds
A $1,500 deposit must accompany the application packet to reserve a space. The balance must be paid by April 15, 2010. Checks should be made payable to College of Lake County and sent to Dr. Li-hua Yu, Social Science Division, CLC 19351 W. Washington St. Grayslake, IL 60030.
A full refund will be made for cancellation received prior to the time when the international airline tickets are purchased. After that, a partial refund of the funds not yet expended on the participant's behalf will be made.
Additional Information
For additional information and application materials, please contact:
Dr. Li-hua Yu at (847)543-2741 or via email: soc461@clcillinois.edu
Mr. Mark Dowling at (847)543-2823 or via email: mdowling@clcillinois.edu
Resources:
Course Leaders
Dr. Li-hua YU, Professor of Sociology
Dr. Yu lived and worked in China and speaks fluent Chinese. She teaches a variety of Sociology courses at CLC. She has been leading study tours to China since 1994 and participants report a high level of satisfaction with their experience. She holds a PH. D degree in Sociology from Bowling Green State University.
Mark Dowling Chef and Associate Professor
Mark Dowling is a graduate of the Culinary Institute of America and is a certified executive chef and certified culinary educator through the American Culinary Federation. He has twenty four years of food industry experience and sixteen years as a food service trainer and culinary arts educator. He has worked or traveled in six Asian countries where he had a food export trading company which purchased food products and sold them to importers in Japan and Taiwan ROC.
Go back to the Main Page for more East Asian Opportunities.
Study Abroad Blog
Michael Latza, the Fall 2008 Exchange Faculty Member blogs about his experiences in China.