Spring Break in France - Coastal Carolina University
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Spring Break in France

The Spring Break in France program is designed to provide an enriching academic and cultural experience that integrates the disciplines of chemistry and public health with the rich history of social and cultural interaction in France. Students will explore the culture, history, and science behind French cuisine. In this program students will have the opportunity to learn techniques and gain knowledge of French cuisine through cooking lessons from local chefs.  In addition, students in PUBH 375 will gain an understanding of global influences on dietary practices and learn about health care systems, where the focus will be on France. All participants will participate in nightly group dinners to allow for reflection, provide an avenue to discuss each day’s events and relate it back to course content, while enjoying French cuisine. As travel occurs during the middle of a semester-long course, students will already have a solid foundation of course concepts that can only be enhanced by the benefits of the practical experience gained during the abroad experience. The second half the course will resume following the spring break travel.


Course Information

The tuition for this program is included in Spring 2022 semester charges.  Students must register for courses for Spring 2022 term.

CHEM 104 – Kitchen Chemistry
Course Instructor: Drew Budner
Credits Offered: 3
Prerequisite: None

This course is designed to integrate chemistry and cooking. An investigation of the chemical and physical properties of food, and the performing experiments that effect the flavor and characteristics of these foods based on these chemical and physical properties.

CHEM 104L – Kitchen Chemistry Laboratory
Course Instructor: Drew Budner
Credits Offered: 1
Prerequisite: None

This course is designed to integrate chemistry and cooking. An investigation of the chemical and physical properties of food, and the performing experiments that effect the flavor and characteristics of these foods based on these chemical and physical properties.

CHEM 397 - Food Chemistry
Course Instructor: Drew Budner
Credits Offered: 3
Prerequisite: CHEM 331 (Coreq: CHEM 397L)

Relationship of composition to the properties of foods and the changes which occur during processing, storage, and utilization.

CHEM 397L - Food Chemistry Lab
Course Instructor: Drew Budner
Credits Offered: 1
Prerequisite: Coreq - CHEM 397

This course is designed for students to design and carryout an in-depth study of a food product produced locally. Products can include but not limited to honey, wine, beer, barbeque or coffee.

PUBH 375 – Global Health Perspectives
Course Instructor: Fredanna McGough
Credits Offered: 3
Course Prerequisites: PUBH 121 (or permission of the instructor)

This course provides an overview of the multi-dimensional and inter-sectoral aspects of health of the global south (developing nations). The course explores how the determinants of health, population spread, disease burden, environmental health, international policy, grassroots advocacy endeavors, civil society, government, and the international sector impact health care delivery and health access.


Program Leaders                   

Faculty_FredannaMcGough

Fredanna McGough, Ph.D., Chair/Associate Professor, Health Sciences   
fmcorma@coastal.edu, 843-349-2991
Dr. Fredanna McGough is the Chair of the Department of Health Sciences and an Associate Professor of Public Health. Dr. McGough is originally from Sierra Leone and lived in Nigeria and Kenya before moving to the US. Dr. McGough completed her undergraduate degree in Health Sciences from the University of North Florida and she earned both her MS in Food Nutrition and PhD in Health Education from Southern Illinois University Carbondale in Carbondale, Illinois. As a registered dietitian and public health professional, Dr. McGough’s area of interest is exploring socio-ecological and dietary factors that affect maternal and child health outcomes and women’s health within global health perspectives and her research interests include sexual and reproductive health and accessibility to health care services.

Faculty_DrewBudnerDrew Budner, Assistant Professor, Chemistry
dbudner@coastal.edu, 843-349-2395
Budner holds a PhD in Chemistry and conducts research at CCU on flavor compounds in beer and honey. Along with his on-campus food chemistry research, he is also an avid cook and homebrewer. He has traveled widely across the globe including an eight-week trip to Antarctica and New Zealand. He has also spent time travelling in France and Germany focusing on language immersion and cultural destination related to brewing and has presented his research internationally at  conferences in Greece and Germany. He hopes to share his combined love for food, the food culture, and science.


Cost to Participate = Program Fee ($3787) + Tuition (Included As Part of Regular Spring Tuition) + Estimated Out-of-pocket Expenses ($640)

Included in Program Fee: Roundtrip airfare from U.S. to France; accommodations while in country; seven group meals; local transportation; planned excursions; and emergency medical insurance.

Not Included in Program Fee: Estimated out-of-pocket expenses: $45 for meals, $145 for passport cost; $250 for optional excursions and $200 for COVID-19 testing (entry/reentry).


Payment Schedule

Payment Due Date Amount Due
Deposit Oct. 27, 2021 $300 (refundable until commitment deadline Nov. 26, 2021)
Remaining Program Fee Payment  Feb. 11, 2022 $3487
Tuition and Technology Fee May 7, 2022 Paid as Part of Regular Spring Tuition

After acceptance to the program, the payment of the program fee as well as payment of tuition can be made online through WebAdvisor or in-person/by phone through Student Accounts. Tuition charges are distinct and different from program fee charges. Please note that payments made with a debit or credit card will be charged a non-refundable service fee of 2.7 percent. For more information about methods of payment, visit Student Accounts.

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