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Drexel Fall Break in Crete: Culinary Sanctuaries
Archanes, Greece; Vamos, Greece (Outgoing Program)
Program Terms: Fall
This program is currently not accepting applications.
Restrictions: Drexel applicants only
Fact Sheet:
Minimum Cumulative GPA:
Class Eligibility:
Graduate, Junior, Pre-Junior, Senior, Sophomore
Eligible Majors:
All Majors, Culinary Arts, Hospitality Management, Nutrition
Type of Program:
Study Tour
Housing Options:
Program Advisor:
Ahaji Schreffler
Program Description:

The Programcrete culinary

The Crete’s Culinary Sanctuaries study tour is a culinary and cultural immersion course emphasizing sustainable tourism, organic and biodynamic farming, olive oil production and viticulture. Students will participate in interactive cooking demos by expert chefs and cooks. In some cases students will shop or harvest ingredients for their meals. The medicinal properties of herbs in the Cretan tradition will be revealed. Comparisons to mass production versus traditional farming and food production will be addressed, along with responsible fishing practices. Participants will learn about the cuisine of Crete, which is the basis for the healthful Mediterranean Diet, along other aspects of the culture, such as history, music and dance.

Upon successful completion of this program, students will be able to:

• Understand the basis of the Mediterranean diet, specific to Crete
• Integrate traditional Cretan foods and techniques to the modern American kitchen
• Forage and prepare wild foods: wild greens, nettles, herbs, snails
• Forage and use medicinal herbs in the Greek paradigm
• Learn about the Minoan culture and history
• Explore Greek Village life via tours and cooking classes and markets
• Explore cultural heritage preservation and tourism
• Differential between cultural heritage tourism and generic tourism
• Visit farms and vineyards  examine modern and traditional farming and harvest methods
• Tour olive oil factory and sample olive oil
• Visit a boutique winery, discuss indigenous grape varieties and  viticulture

The Academics

Credit: Students will be registered for HRM 465/HRM 680, Crete Culinary Sanctuaries, for 3 credits as part of their fall 2014 course load.

Pre-requisite: All majors are welcome to apply for this program. It is a perfect option for students in Culinary Arts, Culinary Sciences, Hospitality, and Nutrition. For students who have not yet studied knife skills, Chenia Cretea tutorial session on kitchen saftey and knife handling will be required in addition to several pre-trip sessions to prepare for the study- tour.

A Mediterranean/Greek Culinary Arts course will be offered during spring 2014. Students applying for the Crete study tour are encouraged to take this course.

Instructor: Adrienne Hall, Drexel Culinary Arts Professor

Study Tour Resident Organizer: Nikki Rose is a Greek American professional chef, writer and seminar director living in Crete. She is Founder and Director of Crete's Culinary Sanctuaries Network, an award-winning program for best practices in Sustainable Travel (per National Geographic and several international organizations). Rose is a graduate of the Culinary Institute of America and has worked in fine dining, culinary education, journalism and sustainable tourism projects around the world. Chef Rose has contributed work to major media outlets, academic conferences and mentor programs. Her book, "Crete: The Roots of the Mediterranean Diet," highlights 15 years of her work in Crete.

Program Calendar

Prior to departure, students are required to attend an introduction/preparatory session during summer term. Session may be conducted online. Details TBD. Trip spans 9 days including travel time.

Arrival: September 9th, 2014crete culinary2
Return: September 17th, 2014

Program Itinerary

Throughout this study tour, students will meet over 20 resident specialists on-site for presentations and tours:
--Archaeological and historic sites
--Nature reserves, organic farms, vineyards and fishing docks
--Organic farmers' markets and open-air markets
--Traditional villages, tavernas, and artisan food production facilities
--Four distinctly different cooking demos or classes featuring fresh, local and organic ingredients

2014 Program Fee: $2300

-Due March 15th: $25 application fee + $500 Advance Payment
-Due May 15th: $1800 Final Payment
-All program fee payments are only refundable if student is not accepted or program cancels due to low enrollment.

Included in the Program Fee:
--In-country transportation
--Guides for all scheduled excursions.
--Expert guide/resident specialist fees and entrance fees to historic sites.
--Private tours and tastings with the owners-operators of an organic winery, olive oil producers.
--Scheduled cooking classes, demonstrations and meals at excellent tavernas in rural areas.
--8 nights’ shared accommodation in double to quadruple occupancy with twin or double beds
in private apartments with private bathrooms.
--All continental breakfasts, scheduled lunches (or picnics during hikes) and scheduled dinners. All menus
are tailored to the group, prearranged by Chef Rose, featuring a wide variety of fresh and local specialties.heraklion

Expenses Not Included in Program Fee (Approx. $2000)
--Round trip airfare: $1500**
--Emergency Insurance: $36
--Spending Money: $210
--Meals: $140
--Passport: $135
--Non-US citizens may be required to apply for a visa
**Students must book flights with arrival into Heraklion and departure from Chania from designated travel agent.

Dates / Deadlines:
There are currently no active application cycles for this program.
This program is currently not accepting applications.
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