Global Experience: Global Food and Hospitality
Learning Beyond the Classroom
GLB291: Global Food and Hospitality
GLB291 is a hands-on study of cuisine and hospitality operations course with travel through Italy.
This course includes cultural immersion, including connections to historic food product origins, agro tourism authentic food perparation, and viticulture.
How does this work?
Students will explore sustainable farms, enjoy wine pairings, tour iconic cities like Rome and Venice, visit destinations such as a Parmigiano Reggiano cheese producer, and even participate in truffle hunting. Students will stay in local hotels and enjoy meals made during cooking classes.
Costs include tuition, flight, housing, and various tour fees.
May 19-June 3, 2026
Details
- Visit the Mozzarella Di Bufala Sustainable Farm
- Experience cooking classes featuring foods from the cuisines of Nettuno and Salsomaggiore
- Travel to Ferrara and tour the vineyard of Prosecco wine
- Tour the town and hotels of Venice
- Spend time in Rome, complete with a cultural tour
- Stay in hotels in Nettuno, Ferrara, and Samsomaggiore Parma
- Included in your travel is a daily breakfast, 2 lunches, and 5 dinners
- Excursion transportation will be provided by bus and train
- Must meet PCT policies and procedures
- 3-credit course
- Specific subject focus on cuisine, hospitality, tourism, and arts and culture
Successful completion of the course will satisfy the following electives: open elective, and cultural diversity perspective elective.
Billable Expenses
- Program Cost: $6500 (includes airfare)
- Shuttle to/from airport: $200 (approximate)
- International insurance: $30 (approximate)
- Tuition/Fees (in-state): $623/credit x 3 = $1869
Total: $8,599 (approximate)
Non-Billable Expenses
- Some meals & incidentals: $500 (approximate)
- International phone plan: $100 (approximate)
Total: $600 (approximate)
Grand Total: $9199
Billing
All billable expenses appear on a student’s semester bill as: Tuition/Fees (credit hours) and International Travel Fee (program and travel costs). Some costs and expenses are estimates. Payment overages will be refunded to students after all trip costs are reconciled on June 30.
Financial Aid
Most financial aid you would receive on campus can be applied toward the cost of this program. All financial aid eligibility is determined by Financial Aid.
Scholarships
PCT offers many study abroad scholarships with various eligibility criteria. The Spring-Summer 2026 application deadline is October 17, 2026. Apply by submitting your interest to Mindy Gunn meg45@pct.edu.
Eligibility
Good standing - A status indicating that a student is not under any disciplinary sanctions, has no unsatisfied financial obligation to the College, and is not on academic probation or suspension.
Committing to your Program
All students register for their program during the normal advising period in the semester prior to the program start. Registration in the course constitutes commitment to the payment terms. Semester bills will include the associated billable expenses of tuition/fees and the International Travel Fee.
Withdrawal Policy
Students will be subject to the Termination, Drops, and Withdrawals Policy (P4.31) and the Refunds Policy (P5.23) for the tuition/fees and International Travel Fees associated with the course. Travel-related costs may be refunded to the student to the extent those costs have not already been contractually committed by the College to outside parties. Note that contractually committed costs increase closer to the travel date. In cases where program costs are divided evenly among all participants, the student’s portion of costs will be considered contractually committed and non-recoverable. If at any point prior to travel, a student is no longer in good standing, they may be removed from the course and prohibited from traveling. Those students may receive refunds minus all non-recoverable costs.
Travel Highlights
Ready to explore Italy?
Experienced Faculty
Meet Your Faculty Guide
Experience hands-on study of cuisine and hospitality operations in Italy with Chef Charles.
Chef Charles Niedermyer II
Instructor, Baking & Pastry Arts/Culinary Arts
Contact
Interested?
For more information about the course, contact Chef Charles Niedermyer, the faculty guide for this Global Experience.
Questions?
For general questions about Global Experiences, such as study-away programs and student exchanges at Penn College, contact Daniel Clasby, Assistant Dean of Academic Operations.