French Immersion through Nutrition & Gastronomy
A Collaboration Between FRENCH & KINESIOLOGY at Whittier College
Led by Professors Marie-Magdeleine Chirol & Melanie Householder
May Term 2026 in Paris and Lyon
Students explored French language and culture through hands-on learning in food, nutrition, health, and wellbeing. They took part in culinary workshops, market visits, and cultural experiences across France while using French in real-life settings. A transformative immersion in culture, cuisine, and everyday life!
Program Highlights
Cook, taste, and learn: macaron workshop, French lycée hôtelier, brasserie dinner in Paris, Lyonnais bouchon, cheese & chocolate tastings, Beaujolais vineyard visit
French food culture: local markets, Halles de Lyon Paul Bocuse, Rungis International Market
Iconic France: Louvre, Musée d’Orsay, Arc de Triomphe, Notre-Dame, Montmartre, Versailles, Seine river cruise, Lyon’s historic sites
Key Words: Experiential Learning, Transformative Learning, Interdisciplinary and Interdepartmental Collaboration (French & Kinesiology), Language Immersion, Intercultural Competence.
