France Spring 2019
From a culinarian’s vision, France is the it destination for an amazing selection of both food and wine. We are spending four nights in Paris, a city packed with culture, history, restaurants, and bistros. Students will have the opportunity to visit museums, art galleries and tour the city on a bus that explains the history of one of Europe’s most interesting locales. One can wander around to eat in markets, bakeries, pastry shops, off the beaten track brasseries, gourmet food stores, and cheese shops. Paris is home to some of the world’s fine dining and also some of the best little bistros where only the locals usually dine.
There will be a lunch for all at a one star Michelin restaurant to experience the best. This will show the reason why the French are known for their “long lunches”. It will be a memorable experience that will last a lifetime. However, if weather permits, a lunch of warm freshly baked baguette, some cheeses, some charcuterie and of course a bottle of wine, while sitting on a seat overlooking the river Seine is equally rewarding. Paris by night is also a wonderful setting. A trip down the river on a “Bateau Mouche offers a wonderful view of the city. As does the panoramic view when observed from three hundred metres above the city from the deck of the Eifel tower.
Then Paris becomes a memory as we head south to Burgundy, the home of some of the greatest Pinot Noir and Chardonnay. Those enrolled in wine classes will know by now this is the land of the gods for wine lovers. Burgundy’s landscape is stunning. There are rolling hills, with beautiful, never-ending fields filled with livestock, colourful flowers and of course some of the most sacred vineyards in the world.
Our first planned stop will be in the bucolic village of Chablis, the northernmost wine district in Burgundy. We will lunch in the wine cellar of the Bistro des Grand Cru with a menu showcasing regional cuisine.
Our accommodations will be close to the city of Beaune. Compared to the hustle and bustle of Paris, this will be the complete opposite. We intend to stay in a Chateau where we can enjoy the tranquility of the countryside.
During our time in Burgundy, we can tour a couple of “Domaines”, to taste some of the exemplary wines produced in “Bourgogne”. Market day in Beaune is legendary and farmers from all over the region come to sell their wares along with local butchers, poultry producers, and cheesemongers.
Each night when we return to our digs, we can spend each night cooking local specialties, using foods we have procured from local markets and stores. And of course, these degustations will be accompanied by a bottle or two of local juice!
Before flying home, we spend one more night in Paris where one can shop til you drop to acquire souvenirs and such for friends back home.
Payment PlanNote that the fees included below are approximate and may vary at any time.
$550 is due March 12, 2018
$850 is due March 23, 2018
$850 is due April 6, 2018
$850 +/- is due April 20, 2018
Option 1—Direct Deposit – Online
When making payment through online banking:
- Set up Niagara College as the payee and use your student number as the account number
- Once payment is made, you MUST email email@example.com and provide your name, student number, payment amount and indicate that payment is for International Field Study: France Spring 2019. Please copy Be World Ready, at firstname.lastname@example.org on the email
- The following business day the payment will be uploaded to your student account and as long as Student Accounts receive an email from you, the IFS charge will be posted accordingly
Option 2—In Person
Go to Student Accounts located in the Registrar’s office at Niagara College. There is one at each campus. Have your student number available. Indicate that you would like to make a payment for an International Field Study: France Spring 2019. Make payment (either deposit or final payment) for your International Opportunity to your student account.
Students MUST email the Be World Ready team immediately at email@example.com, from their Niagara College student email account, to notify the team of your decision to no longer participate in an IFS. If no notification of cancelation is received by email to the Be World Ready team after the initial deposit date, all payments are 100% non-refundable regardless of the below schedule of cancellation fees.
It is imperative that the Be World Ready team is notified of your choice to withdraw from any IFS as soon as possible. A missed payment is not considered a notification of no longer wishing to participate in an IFS an email must be sent to firstname.lastname@example.org expressing your desire to withdrawal.
If a student needs to cancel their International Field Study, they may qualify for a refund of monies paid based on the schedule of cancellation fees outlined below:Schedule of Cancellation Fees
- 0—30 days of deposit date: Refunds will be granted based on vendor/supplier payments made by the cancelation date
- 31—60 days of deposit date: 50% loss of all payments made to date
- 61+ days of deposit date: All payments 100% non-refundable
- Apply online
- Email a copy/photo of your passport to
- Please ensure all text is legible as this is required to book your airline ticket
- Pay the deposit (spots for this trip are only secured after a deposit payment has be made)
All, full-time Niagara College students participating in an international activity are eligible for up to $500 worth of Be World Ready grants to help offset the cost of their experience. In order to qualify for the grant:
- Apply to an international experience
- Attend a mandatory pre-departure meeting (dates to be determined)
- Complete the online pre-departure component (consisting of Blackboard modules and forms to sign)
- Successfully attend the international experience
- Upon return, submit two high-quality photos along with a well-written testimonial referencing your experience abroad to the Be World Ready team
$3000+/- (Grant Applied)
Apr 28, 2019—May 8, 2019
Paris & Burgundy
Culinary, Culture, History
Culinary, Culinary Skills, Baking and Pastry
March 12, 2018