Program Details

Study Gastronomy in Rome!
Rome, Italy
Program Type:
Study Abroad
Degree Level:

Program Overview

Program Description:

Gastronomy is the study of food in its entirety from its method of preparation, to how it is served, to whom and when. It is a field of study that includes anthropology, history, sociology, science, philosophy and, yes, the art and practice of cooking.

We are traveling to Italy to discover the gastronomic heritage of this ancient food mecca and to visit neighborhood markets, taste artisanal chocolate confections, observe butchers, bakers and sausage makers as they ply their trades. Italian food culture is at the heart of most Northern, Central and Southern American cuisines.

From our base in the city of Rome we embark on excursions to wineries, olive oil mills, and farms. There will be a weekend trip to Bologna, Parma, and Venice as well as day excursions to Lake Albano/Castel Gandolfo and Agricoltura Nuova, including a variety of food tours and tastings.


Deadline for application: April 14, 2017. Apply early as the number of places is limited and as the program is likely to fill before the deadline. If the program is full before the deadline, acceptance is not guaranteed. Applicants may be accepted after the deadline if space is available. Application forms are available at the SBCC Study Abroad Office and online at You are required to submit a first payment of $250 with your application. An interview with the program director will be scheduled upon receipt of your application. If you live outside the Santa Barbara area, you may be interviewed by telephone.


$3,300 USD. $150 refundable security deposit

Additional Program Information

The Summer in Rome Program is open to students who are at least 18 years of age by the departure date to Rome. You do not have to be currently enrolled at SBCC, but you must enroll for the Summer 2017 session to participate in the Rome summer program. There is no language requirement. You will be required to attend a mandatory pre-departure meeting tentatively scheduled for early May, 2017.