This fall, seven Monroe College culinary students are studying at three prestigious culinary institutes in Parma, Italy, which is considered Europe’s culinary capital. The students are part of the first-ever study abroad program being offered by the Monroe College Department of Hospitality Management and the Culinary Arts.
Coordinated in Italy by the Marco Polo Institute, the Monroe Study Abroad Program is being held at the Barilla Institute, the University of Farrara, and the University of Lecce.
According to Associate Academic Dean Carol Genese, "This incredible educational opportunity raises the profile of Monroe’s culinary program by offering students a global perspective of the industry. New York is often cited as the forerunner in culinary and hospitality education, and so is Europe."
The students are focusing on advanced study in the culinary arts, food service, hospitality services, hotel and restaurant management, Italian language, culture and literature, and Italian product production and execution.
"For the first time an American college is creating a culinary program that will include three different Italian schools and a unique approach to culinary education," said Professor Sabbia Auriti, a Monroe professor of Italian who was central to coordinating the program on behalf of the college. "All three institutes agreed to be part of this pilot program so that undergraduate students could learn not only how to cook, but to recognize the importance of language, culture, and traditions that make Italy distinctive."