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Programs : Brochure

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  • Locations: Lyon, France; Paris, France
  • Program Terms: Summer
  • Restrictions: OSU applicants only.
  • This program is currently not accepting applications.
Dates / Deadlines:

There are currently no active application cycles for this program.
Fact Sheet:
Program Description:


FLP Colloquia France BrochureAcademic Goals, General (across both Colloquium)
  1. Develop, challenge and expand students' abilities to observe, experience and think critically. These colloquia are meant to challenge students' perceptions about France and the U.S. by asking them to ask themselves about their own perspectives, the origins of those perspectives and how those perspectives "stand up" to what they are experiencing while in France.
  2. Learn experientially, by designing an academic program that uses the physical localities, local personnel and cultural and historic sites as "living classrooms"

Academic Goals, Specific to Commodities to Cafes
  1. Study and then observe how agricultural and food products are produced, distributed and marketed within France's food systems, and critique how French food systems are designed to meet the demands of French consumers.
  2. Examine and compare how the U.S. and France societies integrate their food systems into broader cultural, social and economic contexts, especially in terms of food quality, food marketing, and most fundamentally, food consumption.

Academic Goals, Specific to Outsiders to Insiders
  1. Identify and interrogate outsider conventional wisdom about France and its people from a variety of angles, exploring how preconceived assumptions compare with our unfolding in-country experiences and investigation.
  2. Process and examine these explorations as we turn our thinking inward and chart for ourselves how travel enlarges worldviews and enhances self-awareness, self-confidence, and personal growth and change.


Daily site visits and tours, typically programming one "content-based" activity each morning and each afternoon, combined with one "general cultural" activity in the late afternoon or evening.


In Lyon, stay in a hostel with students sharing sleeping space with 2 to 5 other students. In Paris, stay in two-star hotel with students sharing hotel rooms with one to two other students.

Unique Opportunities

Multiple Farm and food processing visits in the Lyon region; potential cross-cultural meetings with French university students; focus on site visits and experiences that extend well beyond what typical tourists see and do; focus on experiential learning

For a glimpse into last year’s program, please check out this wonderful video created by a recent participant:

Areas of Study

Student will enroll in HC 407: Commodities to Cafes: Food Culture in France (2 credits)
HC407: Outsiders to Insiders: Exploring Myth vs. Reality in Modern-Day France (2 credits)


This program is designed for Honors College students; students who are not enrolled in the Honors College but have at least a 3.25 cumulative OSU GPA are also eligible to apply.

Physical requirements include Extensive walking (daily); Food allergies will be hard to monitor with most meals consumed "away from home" (i.e., in restaurants or as take out); In general, accessibility will be an issue in France and only available on a limited basis. French public spaces and public transport do offer limited options for students with mobility issues but not at the same level of availability or comprehensiveness as in the US.

Cost Estimates

Program Cost Estimates

Program Fee $3,200
Tuition [4 credits] $804
Housing Included in Program Fee
Meals (not already included in program fee) $420 (estimate only)
Accident & Sickness Insurance $38 (approximate)
SHC Travel Consultation (optional) $18
International Airfare $1,200 (estimate only)
Passport $135
Visa or Entry/Exit Tax $0
Books and Supplies $0
Misc. Expenses $185
Total Estimated Expenses $6,000

Additional Info

The Program Leaders are James Sterns and Rob Drummond.

This program is currently not accepting applications.