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FLP: Spain: A Taste of Spain
Barcelona, Spain; Girona, Spain (Outgoing Program)
Program Terms: Summer Round 1,
Summer Round 2,
Winter Round 1,
Winter Round 2
Dates / Deadlines:
Dates / Deadlines:
Term Year App Deadline Decision Date Start Date End Date
Winter Round 1 2019 04/30/2018 05/08/2018 TBA TBA
Fact Sheet:
Program Type: FLP (Faculty-Led Program) Class Eligibility: Graduate, Junior, Senior
Language of Instruction: English Language Requirement: None
GPA Requirement: 2.0
Program Description:

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Program Description


Interested in....
  • learning how to cook paella?
  • tasting Spanish olive oils?
  • visiting a chocolate factory?

If so, this may be the FLP for you!

On this FLP we will....
  • explore the amazing cities of Barcelona and Girona
  • learn about all kinds of Mediterranean food specialties
  • marvel at art at the Pablo Picasso and Salvador Dali Museums
  • view the stunning coast of Costa Brava
  • taste artisanal cheeses produced in the region
  • walk through an olive production area and then taste the olive oil produced there
  • cook the Spanish dish Paella
  • visit small medieval towns in the Catalan region of Spain
  • stay in a convent which is hundreds of years old
  • understand the importance of the architecture of Gaudi
  • immerse yourself in Catalan culture and food

Spend nine days in Barcelona and Girona, located in the Catalan region of Spain, and immerse yourself in this beautiful and complex food culture. We will do all of the above and much more with our time abroad. Spain is known for their quality assurance of their foods and we will have the opportunity to learn first hand the processes involved in the production of Spanish wine, champagne, rice, olive oil, cheeses, and chocolate. This is an FLP for all of the senses!

Course


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.
Prerequisites:

Completion of core GE, upper division standing (56 units), and passage of the Writing Skills Test (WST).
 
 

Faculty


singamsettiProgram Leader: Deepa Singamsetti

Deepa Singamsetti, MS RD, received her Masters in Nutritional Science from San Jose State University and her BA in Psychology and Economics from the University of California at Davis. She has been teaching courses in the Department of Nutrition, Food Science and Packaging at SJSU since 2008. She loves to teach and she loves to travel and leading Faculty-Led Programs allows her to do both. She is excited to lead the Summer Spain FLP. 

Contact
Email: deepa.singamsetti@sjsu.edu

Cost


It is important to note that each program's total cost will vary depending on the location and the package it offers. 

$750       SJSU Special Session Tuition ($250 per unit)
$200       Administrative Fee 
$2,775    Program fees, lodging, class materials and class related tours approximately*
$3,725    Total Program Cost

* Airfare is not included. Students will need approximately $150-$300 for meals (2 meals/day included in program cost) and spending money.