BPS Home > Food, Wine, and (Agri)culture Trips
Extraordinary Travel Experiences
In the CIA bachelor's degree programs in culinary arts management and baking and pastry arts management, students take part in an exciting Food, Wine, and (Agri)culture Trip that immerses them in a major culinary region of the world—Northern California, Southern California, the Pacific Northwest, China, France, Italy, or Spain.
Students traveling to the West Coast or Pacific Northwest visit wineries and farms, meat and fish purveyors, coffee roasters, chocolatiers, and restaurants, gaining valuable insights into these diverse sources of food and wine cuisine trends. Select semester away programs, such as Farm-to-Table Cooking in America, include a Food, Wine, and (Agri)culture component in Northern California.
Students taking the China, France, Italy, or Spain trips travel overseas to explore authentic, regional ingredient suppliers and restaurants for these popular cuisines. These unforgettable experiences offer valuable lessons in menu development, food and beverage pairing, sustainable agriculture, produce distribution, and the impact of culture on cuisine.
Each international trip is limited to 26 students.
To better understand the relationships between food and wine, culture, history, and terroir and to prepare for their trip, students will first take the companion Food, Wine, and (Agri)culture course on campus.