Korean Cuisine and Culture
South Korea will serve as a living classroom for experiential learning in food, hospitality, and tourism. The destination is intentionally selected for its strong culinary heritage, global food reputation, and dynamic integration of culture, media, and tourism industries. Through guided site visits, hands-on workshops and structured reflection, students will compare traditional and modern food systems — from local markets to fine dining — evaluate authenticity versus commercialization in food tourism and examine how Korea's global food culture (Hallyu/K-food) has shaped destination development. Students will also explore how Korean food and tourism sectors balance economic growth with cultural preservation and sustainability, including traditional practices such as temple cuisine and fermentation culture.
The Field School will connect students with industry professionals through guest lectures and site visits, and build career-ready skills including intercultural communication, adaptability, and teamwork in a cross-cultural environment.
In the vibrant capital city of Seoul, immerse yourself in Korean food and culture through a hands-on kimchi-making workshop, temple food experience, traditional tea ceremony, and lively local market tours. Beyond Seoul, potential industry visits include Nongshim in Anyang, HiteJinro (Chamisul Soju) in Icheon, and Seoul Milk in Yangju, offering a unique look into Korea’s dynamic food and beverage industry.
Overview
Location: South Korea (Seoul and nearby cities such as Anyang city, Icheon city, and Yangju city)
Term: Summer 2027
Dates (Tentative): May 14–28, 2027
Pre-departure classes: April 27 and May 4
Credits: HTM*4500 (0.5 credits) – Special Study: Global Food Cultures Experiencing Korean Cuisine and Hospitality
Instructor: Dr. WooMi Jo, School of Hospitality, Food and Tourism Management
Group size: Maximum 15 students
Information Session
Learn more about the Korean Cuisine & Culture Field School at our upcoming info session.
Date: TBA
Time: TBA
Location: TBA
Virtual option: TBA
Missed the information session? Contact Dr. WooMi Jo to learn more.
Eligibility
Students applying for the program must have completed a total of 10 undergraduate credits by the time the program begins in May 2027 (or permission from the instructor) and must have a 70% cumulative average.
The program is open to students from all disciplines. Graduate students whose academic program or research is related to food, hospitality, tourism, business, or other areas relevant to the Field School are also eligible to apply.
