PROGRAM DATES: November 17, 2018 - November 25, 2018
EARLY APPLICATION DEADLINE: December 01, 2017
EARLY ADMISSIONS NOTIFICATIONS: December 15, 2017
STANDARD APPLICATION DEADLINE: March 02, 2018
STANDARD ADMISSIONS NOTIFICATIONS: March 16, 2018
PROGRAM COST*: $1,450 ( this amount includes the $300 deposit fee)
Program fees cover all lodging in-country, three meals per day, travel insurance, and all sponsored in-country transportation and entry fees. They do not include UGA in-state tuition† and fees, personal purchases, and international airfare. For more information on tuition and fees, please visit the UGA Bursar's website.
* This amount is an estimate and is subject to student enrollment.
† Note: Out-of-state students pay in-state tuition. Additionally, the HOPE and Zell Miller scholarships apply to those who are eligible.
This program explores the historical and cultural significance of cacao production, growing conditions, socio-economic impact, hands-on manufacture of chocolate from dry cocoa beans, experiential assessment of quality characteristics and sensory properties, and their relationship to the chemistry and biochemistry of cacao.
The course will be taught at the University of Georgia's campus in San Luis de Monteverde, Costa Rica. Traditional lectures will be complemented with presentations during tours to cacao farms in the Upala region north of the country, visits to artisanal and industrial chocolate processing facilities, as well as with a workshop on chocolate and truffle confection in Monteverde. Students will also experience a hands-on workshop on chocolate manufacture from bean to bar.
Host Country: Located between Nicaragua and Panama in Central America, Costa Rica is a small country known for its pioneering role in tropical conservation, its peaceful, democratic traditions, and its commitment to education, health, and diplomacy. Only 1/3 the size of the state of Georgia, Costa Rica is home to some half a million species—about 4% of the species on the planet.
FDST 4160/6160 - Choco Rica: The Science, History, and Culture of Chocolate (2 credit hours)
For more information and the cost of attendance sheet, please visit the StudyAway Portal.