mohsen.azizsoltani@unlv.edu; mana.azizsoltani@unlv.edu
UNLV syllabus
FAB 333: Summer Studies in Spain
Summer 2025
Madrid, Valencia, and Barcelona, Spain
FAB 333 Culture and Cuisine or FAB 790 Independent Study designation
Description
Course description
This immersive study abroad program offers students a unique opportunity to explore Spanish culture through its diverse culinary traditions. Based in Madrid, Valencia, and Barcelona, students engage with local history, art, architecture, social customs, cooking workshops, market visits, restaurant experiences, and cultural excursions. The course is designed to build a deeper understanding of Spain's regional identities, historical influences on gastronomy, and the social significance of food in everyday life.
Objectives
What students should be able to do
- Identify and describe key historical, social, and cultural influences on the cuisine of Madrid, Valencia, and Barcelona.
- Recognize and differentiate regional culinary specialties and ingredients within the three featured cities.
- Understand and apply basic Spanish culinary techniques through hands-on workshops.
- Analyze the role of food in Spanish social customs, celebrations, and daily life.
- Develop critical observation and analytical skills through engagement with local markets, restaurants, and cultural sites.
- Communicate effectively about Spanish culture and cuisine through written assignments, presentations, and discussions.
- Gain intercultural competence and adaptability through immersion in a foreign cultural environment.
Evaluation
Assignments and grading
TaskWeightDue
Introduction discussion and daily journal short essays50%Daily during program
Attendance, participation, and engagement35%Every scheduled activity
Instructor evaluation of student performance, behavior, and trip-policy compliance15%June 5
Schedule
Daily Spain program schedule
DateTopic
May 19Program begins; participants depart for Madrid.
May 20Arrival in Madrid, transit pass, check-in, and welcome dinner.
May 21Local orientation, neighborhood walk, Habsburg Madrid city tour, and group lunch.
May 22Free day or university-sourced activity in Madrid.
May 23Class meeting followed by guided vineyard and wine tasting.
May 24Guided Royal Palace of Madrid visit and independent exploration.
May 25Train to Valencia, hotel check-in, transit pass, and class meeting.
May 26Class meeting and guided Valencia city tour.
May 27Paella cooking class and farm-to-table lunch.
May 28Free day or university-sourced activity in Valencia.
May 29Coach to Barcelona with cheese and wine tour stop.
May 30Class meeting, Gothic Quarter tour, and La Sagrada Familia guided visit.
May 31Penedes wine region visit and free evening in Barcelona.
June 1Class meeting and guided La Boqueria market visit with tastings.
June 2Final class meeting, reflection time, and farewell dinner.
June 3Program ends; check-out and airport transfer.
Program outcomes
College of Hospitality outcomes
- Communicate effectively in written, spoken, visual, and digital modes to different audiences.
- Develop knowledge of the global and multicultural hospitality industry.
- Understand issues in ethics, diversity, and inclusion.
- Apply critical thinking to hospitality management problems.
- Evaluate critical hospitality management concepts.
Resources
Recommended reading and preparation
- Local Spanish newspapers and magazines available online.
- Websites and blogs dedicated to Spanish food and culture.
- Documentaries and films related to Spanish history, culture, and gastronomy.
Policies
Course expectations
- Active and punctual participation in all scheduled activities is mandatory.
- Assignments must be submitted through WebCampus Canvas as text entries unless otherwise instructed.
- Make-up opportunities are only allowed for documented emergencies or excused absences under university policy.
- Students are expected to engage respectfully with instructors, program staff, classmates, and local communities.
- All submitted work must be original and follow UNLV academic integrity expectations.