Academics

Fall Semester:

Semester Begins: Late Aug. (includes orientation)

Semester Ends: Mid-Dec.

Students will study:

  • IBC-French, Food & Wine - main focus on agriculture and animal management: 28 ECTS = 14 US credits. If you have any major or distribution requirements that require you to complete a minimum of three credits to fulfill that requirement, it is important to discuss with your academic/faculty advisor about being able to meet that requirement if one of the courses taken at PURPAN will not meet the full three credits (i.e., a course that is worth 3 ECTS is only 1.5 US credits). Students will gain knowledge and experience in GIS/remote sensing, agribusiness, agriculture and food policy, animal sciences/nutrition, conduct a literature review on animal production and value chain, and winemaking. Courses offered in the fall will differ from the spring program-please review the courses.
  • Sustainable Luxury - main focus is on the "global approach to the corporate social responsibility in the luxury sector" of wine, food, fashion, beauty and more. The program is 30 ECTS (15 US credits). Students will take courses related to climate change (impact on production), sustainable development, sustainable systems, trend watching, introduction to luxury, marketing, and management.  

Spring Semester:

Semester Begins: Early Jan. (included orientation)

Semester Ends: Mid-May

Students select one of the two-semester study programs:

  • IBC-French, Food & Wine - main focus food and wine: 30 ECTS = 15 US credits. If you have any major or distribution requirements that require you to complete a minimum of three credits to fulfill that requirement, it is important to discuss with your academic/faculty advisor about being able to meet that requirement if one of the courses taken at PURPAN will not meet the full three credits (i.e., a course that is worth 3 ECTS is only 1.5 US credits). Students will gain knowledge and experience in winemaking, food preservation, food processing, food additives, food marketing/innovation, digital marketing, and international wine business. Courses offered in the spring will differ from the fall program - please review the courses.     
  • Global Issues and Global Business: 24 ECTS = 12 US credits. If you have any major or distribution requirements that require you to complete a minimum of three credits to fulfill that requirement, it is important to discuss with your academic/faculty advisor about being able to meet that requirement if one of the courses taken at PURPAN will not meet the full three credits (i.e., a course that is worth 3 ECTS is only 1.5 US credits). Students will gain knowledge in climate change, food security, environmental/biodiversity issues, gender studies, French agriculture/agri-food business/trade, commodities trade, and ethical business models. 

Students are required to take a beginner French course which is offered throughout your program with the exception of the Euramas program in the fall.

A credit hour equivalency and grading scale conversion chart is available for reference.   

Summer Program (optional) - not covered by semester financial aid

  1. PURPAN SSAP Summer Program in Food or Viticulture & Enology (Toulouse, France), 12 ECTS credits = 6 US credits.
    • On-campus program: May 28th-June 2nd. The first two weeks are dedicated to culture, agriculture, and animal chains in Europe. The last two weeks focus on either crop production and food processing or viticulture and enology. Includes field excursions to the city of Toulouse, PURPAN's experimental farm, Carcasonne and a weekend in the Pyrenees Mountains, and more! View the full Itinerary of courses and activities.
    • Farm Internship Program: June 15th - July 20th. Designated for students with interests in farm/ag business. According to interests, PURPAN places students in animal production, agro-tourism, plant production, and vineyards/wineries. 
  2. ISARA Summer Program in AgroEcology (Lyon, France) - 9 ECTS credits = 4.5 US credits
    • Summer Program: 5-week program (June - mid-July). The agroecology summer program consists of coursework and excursions in applying agroecological practices, managing biodiversity and diversifying food systems, and in linguistics & culture. Cultural excursions include visits to a UNESCO World Heritage Site, Vineyards, cheese makers, chocolate factory, and CERN in Geneva, Switzerland, and tastings of traditional French foods
    • Optional Farm Internship Program: 4 weeks (July - late August). Students need sufficient knowledge of French for this farm stay experience. Examples of farms include goat cheese production, vine and wine, livestock and meat, organic grains, crops, pasture, sheep, and aquaponics.
    • Read student testimonials, watch the video, and review the program brochure for more detailed information. 
  3. Lille European Summer Program (Lille, France) 12 ECTS credits = 6 US credits on-campus program: May 24 - June 22nd. The Lille European Summer Program (ESP) is a four-week academic program in partnership with Lille Catholic University. Students choose between two courses and have the opportunity to participate in cultural visits and field trips.