Course fee 2250 Euros** Paid directly to ESA
Plus regular UVic tuition fee for 3.0 units
3.0 course units (2 x 1.5 course credits)
ES 371
Experiential focused
Learn by seeing, doing and tasting
International class cohort
Cultural Immersion
Course delivery in English
Billet with a local French family
Prerequisite: Successful completion of first year (2nd year standing in Sept 2024)
**NOTE: Declared ES majors, minors and RNS students are eligible for up to 70% rebate (1575 euros) through the Lorene Kennedy Field Course Award.
Upon acceptance your name will be submitted to ESA-Angers with permission to register for the ESA Value Chains of Terroir Products Summer Program. All fee payments and administration for the summer course will be handled by ESA. Dr. Volpe co-teaches this course with ESA faculty and will submit your UVic grades to the UVic Registrar’s Office upon course completion.
Application
1) a one-page cover letter outlining your interest in the course, your preparation for it, and how it supports your academic and professional plans,
2) unofficial UVic transcript.
Name the file as: <Last Name> ES371 Application. (e.g. Smith ES 371 Application.pdf)
You may submit your application at any time to jpv@uvic.ca
Students will be notified of acceptance asap following application submission. Application submission is preferred by Feb 1 (to align with other ES Field School submissions). Last day to submit your application is February 15 2024.
I will acknowledge receipt of your application within 24h. If you do not have confirmation within that time please confirm you have used the correct address.
I and my students use quantitative analyses of food and wine production systems to reveal linkages between ecological and social sustainability, “quality”, and the primacy of place … “Ecogastronomy”
Dr. John Volpe
