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  • Locations: Beauvais, France
  • Program Terms: Academic Year, Spring, Summer
  • Homepage: Click to visit
  • Restrictions: UGA applicants only
  • Cost of Attendance Sheets: Spring, Summer
Dates / Deadlines:
Dates / Deadlines:
Term Year App Deadline Decision Date Start Date End Date
Summer 2019 02/01/2019 02/22/2019 05/20/2019 07/17/2019
NOTE: Approximate Dates: LaSalle On-campus Program May 20-June 14 EU Food Heritage Program in France & 1 week in Italy; Work Placement June 14-July 17.
Spring 2020 09/15/2019 10/07/2019 TBA TBA
Fact Sheet:
Program Category: UGA Exchange Sponsor: UGA
Partner Institution: Institut Polytechnique LaSalle Beauvais (FICE: 960136) Type of Instruction: Internship, Lecture, Research/Fieldwork
Classes With: International Students, Local Students Language of Instruction: English, French
Taught By: Host Professor(s) Housing Location: Off-Campus, On-Campus
Housing Type: Dorm/Student Residence Work Opportunity: No
Volunteer Opportunity: No Scholarship Availability: Yes
Academic Area: Agricultural Communication, Agricultural Education, Agriculture and Applied Economics, Agriscience and Environmental Systems, and Genomics, Biochemistry and Molecular Biology, Biological and Agricultural Engineering, Food Science, Foods and Nutrition, French, Health Promotion, Nutrition Science Open to non-UGA students: No
Program Description:

LaSalle header

UGA Exchange, LaSalle Beauvais

Institut Polytechnique LaSalle Beauvais is a top ranking higher education institution founded in 1854. The institution has over 1,500 French and international students on campus. LaSalle Beauvais is a member of the leading worldwide LaSalle network of 72 universities which includes some 1,500 institutes located in 82 countries. True to its founding principles, the institution focuses on the development of personal values, management and leadership skills.
For additional information, please see Student guide to LaSalle Beauvais 2015-2016 

Institutional fact sheet-UniLaSalle 2017 Beauvais + Rouen.pdf

Program Location

lasalle beauvais 2The “Grandes Ecoles” are unique to France. They were created in the late 18th century in order to offer outstanding scientific education to the country’s future engineers. LaSalle Beauvais, founded in 1854, belongs to this tradition. Studying on our campus will not only give you access to excellence in education; you will also have the opportunity to live in the country that invented “savoir-vivre”, the art of living well! The Picardy region, home of LaSalle Beauvais, is well known for its beautiful villages and its inspiring Gothic cathedrals. Known for its gastronomy, wines and cheeses, France is a large country of amazing geographical variety. You will meet people who are proud of their cultural heritage, their lovely countryside, and their quiet towns and fine restaurants.

Contact Information

Ms. Colleen Larson
Education Abroad Advisor
Office of International Education
International Education Building
1324 S. Lumpkin Street
Athens, GA 30602

Ms. Amanda Stephens
Associate Director of Student Engagement
CAES Office of Academic Affairs
317 Hoke Smith 
Athens, Georgia 30602

CAES Exchange Program Information

Academic Program

Course Offerings: 


Spring 2017 Semester in Nutritional Sciences

2018 leaflet Culinary Sciences for Health Benefits.pdf
SU 2017 Course Description_Cooking for Health-From Field to Plate_2017.pdf

Introduction to human nutrition, gut flora nutrition immunity and health, diet nutrition and chronic diseases, french family cooking, gastronomy and identity, french Language and culture, french paradox, Mediterranean diet and health benefits, clinical studies for the food industry, European public health nutrition introduction to cross cultural management, value-based agrifood chains: organization & marketing, food and health legislation, Paris International Agriculture show, study trip to Brussels, Europe institution, nutritional loss during food processing, nutrigenomics, applied molecular biology techniques.

In addition to the Spring Nutritional Sciences Program, a Summer with Internship Option (Food Science, Food and Nutrition, Consumer Foods, etc.) is also available.

Eligibility Requirements

  • Minimum 2.5 GPA
  • UGA student in good academic standing
  • No language requirement for those taking courses in English
  • Students with background in Agriculture, Food Science, Nutrition and Consumer Food related fields

Academic Calendar

Spring:  January 20 - May 13, 2017
Summer: Approx. May 15 - July 13, 2018


All international students are priority and are accommodated in the same building “Résidence du Bois”, building J. 
During the Summer internship component of the Cooking for Health Program, the internship site will provide housing.

Rooms offered (2015/2016 fees): (subject to availability) 
  • Single room with a private bathroom (restroom and shower) = € 483 / month  
  • Double room (for 2 students) with bunk beds and a shared bathroom = € 260 / month

Students are required to insure (at their expense) the content of their room directly at LaSalle Beauvais upon arrival. As mentioned above, this fee is for accommodation and liability insurance (2015-2016 fees: € 39). Again, if you do not live on campus, you are required to get your own accommodation and liability insurance and bring a proof of liability insurance to International Department! 


Program Reviews:
Katharine Michelle Barry, Summer 2017 Participant
I needed to go to the doctor my first week in France, and it was easy to use the CISI app on my phone to find doctors in the area. I ended up going to a doctor not listed on the CISI app, but the doctor gave me all of the information I needed to fill out a claim form that I submitted once I returned home.

Katharine Michelle Barry, Summer 2017 Participant
This study abroad program teaches individuals how to prepare meals that appeal to people who have lost their appetite or do not know what to eat due to various sicknesses. It teaches you that food is not only just something to fuel a person's body but is a tool that can connect people to one another, to past memories or to their childhood.

Summer 2017 Participant
Learning about the idiosyncrasies of French cuisine from actual chefs exceeds anything you'll ever learn from those generic French cookbooks.

I know I want to work more with sustainable agriculture and emphasize the from-farm-to-plate movement. I still want to help people in their journey towards healthier lifestyle and body positivity but I love to cook and I love to plant vegetables. So as of right now, I can do whatever I want by juxtaposing agriculture and cuisine with dietetics. Its new!
     — Emily Jones, Summer 2017
Read what others have said about this program.