France: Winter Field Study

BUS 395F: France - Paris to Pau: Business Boot Camp

Spend your winter break developing critical professional skills in France. In this field study, students will visit museums, cultural attractions, and businesses. We will tour the Eiffel Tower in Paris, explore the architectural beauty and vineyards of Bordeaux, and visit the castle of Henry IV in Pau while viewing the Pyrenees Mountains of southern France. Students will learn about the historical importance of the region and witness comparative business practices firsthand. Students will have the opportunity to improve their intercultural communication skills and practice business etiquette as they network with local entrepreneurs, leaders, and government officials. Pack your bags: business boot camp is in session.

Application Deadline: September 30, 2024

Program Details

Program Leader: Tim Pett
Program Location: Paris and Pau, France
Tentative Program Dates: Arrive January 3, 2025; depart January 12, 2025
Credit: 2 – Credit/No Credit
Prerequisites: Junior standing, Holt student preference
Course Requirements: Final paper, self-reflections during the trip, and video submission at the conclusion of the program.
Anticipated Number of Students: 14-16
Tentative Program Fee: $3,220
Program Fee Includes: Tuition, housing, breakfasts, in-country transportation, on-site activities, federal loan fees $0, books/course materials $0, and professional licensure/certification $0.
Estimated Additional Costs: Round-trip airfare to/from Orlando International Airport (MCO) $1,700, Passport $165, meals $400, and personal expenses $125.
Visa: Not required for U.S. citizens
Special Notifications: The program will require significant walking by the participants including areas with uneven ground. There will also be strenuous activities (including hiking), and some of which require the use of stairs. There will be travel on buses and trains that could cause motion sickness. Air conditioning will not be offered in all areas. Dietary issues can be challenging as foods such as bread and milk products are common.
Please Note: All dates are tentative and subject to change depending on the final number of students, final costs and other considerations.
Please Note: Estimated costs for all programs are based on anticipated numbers of students, current exchange rates, and commercial airfares. Costs are subject to change. Final prices will always be communicated to accepted students before they commit to the program.

A Rollins college student on a study abroad trip in New Zealand.

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