FONDAZIONE MARCO POLO SRL ITALIAN STUDY ABROAD PROGRAMS 2013
FONDAZIONE MARCO POLO SPECIALIZES IN BLENDING CLASSROOM LESSON, KNOWLEDGE AND WONDERFUL MEMORIES "This project is our life. Our belief in ourselves and in this mission has brought us the conviction to share this program with others. A program that is built on the importance of opening our minds to new and different cultures in order to provide the fundamental passage to build our future. Fondazione Marco Polo was founded on this philosophy. We know our students believe in us and that they are putting their education in our hands. We do not take this for granted. We have developed this program to help them realize their dreams and have great success in their professional life. Our contribution will be through our window to the Italian Culture. We will use our history and customs as the vehicle to feed the desire for knowledge that each student is seeking."
Giacomo Berselli Founder
“The Paul Smith’s College students who have participated in the Study Abroad Programs in Culinary and Hospitality conducted by the Marco Polo Institute have received a rich learning experience. The experience provided the students by the Marco Polo programs included an immersion in the Italian culture and history coupled with learning the Italian language and the expansion of their knowledge in the culinary and hospitality fields from an International perspective. Seeing and experiencing life and work from an international perspective has enhanced these students’ preparation for their futures within the global field of hospitality and food service."
Ernie Wilson, Dean Hospitality Resort and Culinary Management.-Paul Smith’s College
LOCATIONS The Fondazione Marco Polo is unique among international study abroad programs in that this organization transports students among three regions of Italy, creating a "moveable campus" in each setting. The firstrate hotels, the security and en suite room arrangements offer a refinement not matched by the dormitory accommodations most schools provide.
OTRANTO
CULINARY ART—HOSPITALITY—ARCHAEOLOGY
is a town and comune in the province of Lecce in Apulia region, in a fertile region once famous for its breed of horses. It is located on the east coast of the Salento peninsula. The Strait of Otranto, to which the city gives its name, connects the Adriatic Sea with the Ionian Sea and Italy with Albania. The lighthouse Faro della Palascìa, at approximately 5 km southeast of Otranto, marks the most easterly point of the Italian mainland. Otranto was called Hydruntum by the Romans after the river Idro (Hydrus), which near the village empties into the sea.
FERRARA
CULINARY ART
Is a city and in Emilia-Romagna, northern Italy, capital city of the Province of Ferrara. It is situated 50 km north-northeast of Bologna, on the Po di Volano, a branch channel of the main stream of the Po River, located 5 km north. The town has broad streets and numerous palaces dating from the 14th century and 15th century, when it hosted the court of the House of Este. For its beauty and cultural importance it has been qualified by UNESCO as World Heritage Site. Modern times have brought a renewal of industrial activity. rara is on the main rail line from Bologna to Padua and Venice, and has branches to Ravenna
ASSISI
CULINARY ART
(Italian pronunciation: from the Latin: Asisium) is a town and comune of Italy in province of Perugia, in the Umbria region and on the western flank of Monte Subasio. It was the birthplace of St. Francis, who founded the Franciscan religious order in the town in 1208, and St. Clare (Chiara d'Offreducci), the founder of the Poor Clares. Saint Gabriel of Our Lady of Sorrows of the 19th century was also born in Assisi. Around 1000 BC a wave of immigrants settled in the upper Tiber valley as far as the Adriatic Sea, and also in the neighborhood of Assisi. The Romans took control of central Italy by the Battle of Sentinum in 295 BC. They built the flourishing municipium Asisium on a series of terraces on Monte Subasio.
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LOCATIONS PARMA
CULINARY ART
In the Italian region of Emilia-Romagna famous for its ham, its cheese, its architecture and the fine countryside around it. This is the home of the University of Parma, one of the oldest universities in the world. Parma is divided into two parts by the little stream with the same name. Parma's Etruscan name was adapted by Romans to describe the round shield called Parma. Parma was under French influence after the Peace of Aachen (1748). Parma became a modern state with the energetic action of prime minister Guillaume du Tillot. He created the bases for a modern industry and fought strenuously against the church's privileges. During the Napoleonic Wars (1802–1814), Parma was part of the Taro Département
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ACADEMIC CALENDARS 2013
CULINARY ART PROGRAM 17 DAYS DEPARTURE 5/07 DEPARTURE 5/14 DEPARTURE 5/21 DEPARTURE 5/28 DEPARTURE 6/04 DEPARTURE 8/20 DEPARTURE 8/27 DEPARTURE 9/03 DEPARTURE 9/10 DEPARTURE 9/17 DEPARTURE 9/24
OTRANTO 5/08—5/14 OTRANTO 5/15—5/21 OTRANTO 5/22—5/28 OTRANTO 5/29—6/04 OTRANTO 6/05—6/11 PARMA 8/21—8/23 OTRANTO 8/28—9/03 OTRANTO 9/04—9/10 OTRANTO 9/11—9/17 OTRANTO 9/18—9/24 OTRANTO 9/25—10/01
FERRARA 5/15—5/19 FERRARA 5/22—5/26 FERRARA 5/29—6/02 FERRARA 6/05—6/09 FERRARA 6/12—6/16 FERRARA 8/24—8/28 FERRARA 9/04—9/08 FERRARA 9/11—9/15 FERRARA 9/18—9/22 FERRARA 9/25—9/29 FERRARA 10/02—10/06
PARMA 5/20—5/22 PARMA 5/27—5/29 PARMA 6/03—6/05 PARMA 6/10—6/12 PARMA 6/17—6/19 OTRANTO 8/29-9/04 PARMA 9/09—9/11 PARMA 9/16—9/18 PARMA 9/23—9/25 PARMA 9/30—10/02 PARMA 10/07—10/09
DEPARTURE 5/23 DEPARTURE 5/30 DEPARTURE 6/06 DEPARTURE 6/13 DEPARTURE 6/20 DEPARTURE 9/05 DEPARTURE 9/12 DEPARTURE 9/19 DEPARTURE 9/26 DEPARTURE 10/03 DEPARTURE 10/10
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CULINARY ART PROGRAM COSTS 2013 SEMESTER PROGRAM 90 DAYS Nr. Students
TOTAL USD / Student
SEMESTER PROGRAM 65 DAYS Nr. Students
TOTAL USD / Student
7
$ 20,950
7
$ 16,580
8
$ 19,490
8
$ 15,470
9
$ 18,350
9
$ 14,610
10
$ 17,450
10
$ 13,920
11
$ 16,700
11
$ 13,350
12
$ 16,080
12
$ 12,880
13
$ 15,560
13
$ 12,480
14
$ 15,150
14
$ 12,150
15
$ 15,720
15
$ 11,850
16
$ 14,380
16
$ 11,590
17
$ 14,080
17
$ 11,360
18
$ 13,810
18
$ 11,170
SHORT PROGRAM 35 DAYS Nr. Students
TOTAL USD / Student
SHORT PROGRAM 17 DAYS Nr. Students
TOTAL USD / Student
7
$ 10,300
7
$ 6,140
8
$ 9,680
8
$ 5,815
9
$ 9,180
9
$ 5,565
10
$ 8,780
10
$ 5,520
11
$ 8,460
11
$ 5,340
12
$ 8,190
12
$ 5,190
13
$ 7,960
13
$ 5,065
14
$ 7,760
14
$ 4,955
15
$ 7,590
15
$ 4,920
16
$ 7,450
16
$ 4,825
17
$ 7,310
17
$ 4,800
18
$ 7,200
18
$ 4,740
MUST BE ADD USD 350.00 EACH STUDENT FOR DEPARTURE FROM INTERNATIONAL AIRPORT IN CENTRAL AND WEST COST.
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WHAT
THE TOTAL COST INCLUDE IN
CULINARY ART AND HOSPITALITY MANAGEMENT COURSES
Professor from Italian University affiliate with the program, didactic materials ( including technical support on site )
On site usage lab equipment
Italian language Instructor
Credits to be determined by the USA institution according to type of chosen program; the credits will be determinated by the intensive program and semester program
Accomodations and transportation
Transportation from USA to Italy, local transportation and transfers ( all included )
Recreational and cultural activities Jogging Course Trekking Course Mountain Bike Course Usage of tennis court, basketball, soccer and volleyball
English speaking Campus Director will oversee all logistics, campus needs, personal needs of the student
English speaking School Director coordinator of academic curriculum
For groups of 15 students or more students ,Marco Polo will host the American instructor for the initial week of program
Security and maintenance on campus
Administration office in Italy to coordinate the program
The Marco Polo also provides an intensive Italian language course ( Culinary art semester and Hospitality Management semester programs )
NOTE FOR CULINARY ART SHORT PROGRAM 17 DAYS In the indicated costs :
Faculty member included for 10-to -14 students excluded cost fly ticket Faculty member included for 15 students and over
NOT
INCLUDED Extra cost single room USD 30 per day
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