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    Global Cuisines and Cultures Trip to China

    It’s one of the most popular cuisines in the world, if not the most—and you’ll get an up-close-and-personal look at it during this two-week trip to China. You’ll not only visit growers and producers and learn from Chinese food and wine experts, you’ll get interactive with the cuisine and culture too, sampling regional dishes and visiting historic landmarks.

    You’ll enjoy a full itinerary—beginning in Sichuan, the largest agricultural province in the heart of China. Handpick, toast, and package your own tea leaves, and visit restaurants resembling farmhouse kitchens. In Shanxi Province, you’ll explore Xian, one of the world’s ancient capitals, and the Shanxi Museum, which boasts an exquisite collection of ancient culinary and artisan utensils. In the capital city of Beijing, you’ll taste northern Chinese cuisine and try delicacies such as Beijing duck, dumplings, mutton hot pot, and more.

    • Explore the multifaceted nature of China’s geography, culture, and cuisine.
    • Visit the Bamboo Mountain in Sichuan, the Terracotta Warriors in Xian, and the Great Wall in Beijing.
    • Tour the Sichuan Culinary Museum and taste traditional Sichuan food (then learn how to prepare it yourself).
    • Sample everything from local street food to fine restaurant dining.
    • Immerse yourself in the cultural traditions that have defined China for millennia.
     
  • “Having the opportunity to go to a country like China was humbling. Being able to venture and explore cities on my own really opened my eyes. Everywhere we went, we tried foods that were delicious and got to see how local chefs utilized all of their resources.”

    — Camile Unruh, CIA Student
  • Contact Us

    Admissions Office
    1946 Campus Drive
    Hyde Park, NY 12538-1499
    Phone: 1-800-CULINARY
    Alt. Phone: 845-452-9430
    Fax: 845-451-1068
  • “Almost every profession has an outstanding training ground. The military has West Point, music has Juilliard, and the culinary arts has the Institute.”
    — Craig Claiborne, Celebrated Author and Food Critic, The New York Times