France: Winter Field Study
BUS 395F: France - Paris to Pau: Business Boot Camp
Spend your winter break developing critical professional skills as you journey from Paris to the Aquitaine region of 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 29, 2025
Program Details
- Program Leader: Tim Pett
- Program Location: France (Program starts in Bordeaux and ends in Pau)
- Tentative Program Dates: Winter Break, 2026
- Credit: 2 – Credit/No Credit
- Prerequisites: Junior standing, Holt student preference
- Course Requirements: The program includes pre-departure meetings (2) and readings, and during the country visit includes small group discussion and reflection meetings. Post-trip includes cultural reflection assignment; video/picture reflection of the visits and a global challenge and solutions paper
- Anticipated Number of Students: 14-16
- Tentative Program Fee: $3,350
- Program Fee Includes: Tuition, housing, breakfasts, program administration, on-site transportation, on-site activities, and emergency insurance.
- 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.
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