France: Farm Practice Internship
Loire Region, France
June 29 – July 30 and/or July 29 – August 27, 2016
- March 31, 2016 – for program beginning in July
- May 2, 2016 – for program beginning in August
- Information and Application
Students participating in the France: Sustainable Food Chains program have the opportunity to intern, live and work, with a farm family in the Loire Region after the program.
Students with a desire to experience French agriculture in a hands-on environment are encouraged to apply. This internship aims to develop student's language skills through family stays and daily interactions, professional skills through hands on experience in the agricultural world of France, and cultural knowledge through sharing day to day life with a French farm family.
The internship can be a 4 week or 8 week program, beginning in either July (for the first 4 week or the 8 week program) or August. Duties of the student will vary from farm to farm, but every student will stay with a farm family. Students are expected to continue improving their French speaking skills during this internship. Students are financially responsible for acquiring health insurance for the duration of their stay and for any time spent traveling prior to the beginning of the internship. There is no cost for completing the internship. For a full description please refer to this Internship Overview and Application
*If a U of M student wishes to receive credit for their internship, he or she must register for an internship course when registering for the study abroad program. Students need to discuss the internship requirements with their advisor.
An international internship offers you practical training or work experience. These experiences can be invaluable in shaping your education and career.
Some benefits include:
- gaining professional experience and skills
- increasing your network
- enriching your academic study
- increasing your opportunities for graduate program admission and future employment
- further developing your cultural knowledge, sensitivity, and skills