The Globalization and Sustainable Development in Cameroon program allows students to engage in meaningful local development projects in an enriching cross-cultural learning environment. Students develop a foundation for global citizenship while learning about traditional and contemporary Cameroonian lifestyles and customs. Participants live and work with local families, study French, and explore indigenous, Christian, Islamic, colonial, and global influences on current social conditions.

Rigorous study, experiential group workshops, extended homestays, an independent research project, diverse guest lecturers, focused field trips, and apprenticeship/internships with local NGOs are integrated into an exciting multi-faceted educational experience that supports each participant’s personal and intellectual growth.

Location: Buea, Dschang, and Foumban, Cameroon

This program is offered in collaboration with the University of Buea (UB), the largest English-speaking university in bilingual Cameroon, and the Institute of Fine Arts in Foumban. The program also includes site visits to Limbe, Kumba, Bamenda, and the surrounding grasslands.


During the apprenticeship/internship, students study and work with an established NGO in a field that may include environmental science, education, social justice, land conservation, democracy, civil society, agriculture, child advocacy, sustainable alternative energy, women’s empowerment, public health, plant biology, wildlife conservation, biodiversity, heritage/tourism, organic farming, or micro-finance. Through observation of, interaction with, and participation in the life of local NGO staff/mentors, the apprenticeship/internship offers students practical hands-on experience. See sample internship placements here.

Accommodations and Meals

Orientation Stage: During the initial 2-week orientation phase, students share accommodations in the program's group residence, prepare their own breakfasts, and eat nutritious Cameroonian and American-inspired dishes prepared by our cook, by themselves in our kitchen, or at local eateries.

Homestay Stage: During the 11-week homestay period, students stay in private bedrooms with a local family. Meals are generally rice or fufu (a doughy starch made from corn, coco yam, or manioc) and sauce with vegetables and meat or fish.

Travel Periods: When we travel outside of Buea, Dschang, and Foumban to locations such as Limbe, Bimbia, or Douala, we stay in small hotels, prepare our own simple breakfasts, and eat lunch and dinner at local restaurants or the hotel.