Belgian waffle with gelatto and chocolate sauce
|Salad du Guinch
Dates: July 1 - July 31, 2013 (Summer II)
Program Size: 12 students, along with faculty
Admissions: Open to Clemson and non-Clemson students of all majors
No prerequisite courses required
Course-related activities will include tours of Ghent, Bruges, Dinant, Leuven, Tongeren, Antwerp, and Brussels.
In addition to wonderful cities in Belgium, such as Antwerp and Bruges, Brussels is in the heart of Europe – providing easy travel options to London, Paris, Amsterdam, & Cologne, all within a three-hour train ride.
Special Topic: Nutrition, Diet, and Health - An International Perspective
Taught by Dr. Katherine Cason, this course introduces you to the foods and flavors of Belgium and the role of nutrition in the Belgian diet. Students will explore concepts of nutrition and health-related practices, and the history, culture, and cuisine of Belgium. The course includes activities and visits to regional locations throughout Belgium and sampling of the various cuisines of the country.
Taught by Madam Marie - Therese Claes, this course provides an overview of Belgian history and culture.
General Application for Clemson Students: http://media.clemson.edu/ia/programs/Application-General.pdf
Application for Transient, Non-Clemson Students: http://www.registrar.clemson.edu/html/transient.htm
For specific questions, please e-mail Dr. Katherine Cason (firstname.lastname@example.org)