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16

17

Fifty years

ago

A professor’s stern admonition at the dawn of the France Program in 1964

INTRO BY NEAL BURDICK ’72

launches a half-century of

international study growth.

Don , t mess it Up.

,,

,,

Evidently they didn’t. For today, St. Lawrence has more than

20 programs in 18 countries on six continents, plus many more

options through the International Student Exchange Program

(ISEP), as well as five off-campus programs in the U.S.

“Junior Year Abroad” no longer applies, with academically

rigorous short-term, semester and year-long programs available,

and first-years through seniors eligible for some. Preference is

no longer given primarily to language majors, as was the case

with the program in France and those in Austria and Spain,

which followed quickly. Today’s programs span a wide range of

disciplines and are open to students in every major.

As on campus, internships, research and other forms of expe-

riential learning have become key components of off-campus

study. And St. Lawrence has crossed the 50 percent participation

threshold, with about half of each graduating class studying

off campus for at least a semester and many more for shorter

durations at some point in their college career. In no small

part because those 21 pioneers didn’t in fact screw it up 50

years ago, the University has since become a national leader

in student participation in semester-long programs.

St. Lawrence began its first international

program, inFrance.“The future of St. Lawrence’s

Junior Year Abroad program depends on each

of you making a success of this inaugural year,”

Oliver Andrews Jr., head of the modern languages

department, told the 21 students as they set off

for their nine-day ocean-liner crossing of the

Atlantic inSeptember of 1964. “Don’tmess it up.”

ILLUSTRATIONS BY ALESSANDRA OLANOW

>

We’ve got it covered:

Until fifty years ago,

almost all St. Lawrence

students went to class

in just one place:

Canton, New York.

In 1964, Rouen, France,

was added. Look

what that started.