SUMMER 2026 STUDY ABROAD OPPORTUNITY
FOR SLU MASTER OF ACCOUNTING AND MBA STUDENTS
Sponsored by:
The Graduate Business Office at Saint Louis University’s Richard Chaifetz School of Business with the Boeing Institute of International Business and the Master of Accounting Program.
Bring the world into the classroom and the classroom into the world with a GLOBAL BUSINESS IMMERSION experience! In May 2026, the CSB is offering two intensive graduate business courses enhanced with a short-stay global immersion experience.
Program dates for students taking IB class only:
Arrive in Spain by Sunday, May 17, for class start of Monday, May 18. Departure date of Thursday, May 28.
For Students taking both IB and ACCT classes:
Arrive in Spain by Sunday, May 17, for class start of Monday, May 18. Departure date of Saturday, May 30..
The classes will be held at the Saint Louis University Madrid campus and will include company visits on and off campus and guest speakers.
TWO COURSES IN MADRID, SPAIN
On SLU-Madrid’s campus - plus company visits, guest speakers, etc.
ACCT 5901
(3 credit hours – ACC 4400 is a pre-requisite)
Monday, May 28, to Friday, May 29
THE FACULTY: TBA
This course will have a session before departure and/or upon return.
IB 5901 – European Business Strategy
(3 credit hours)
Monday, May 18 to Wednesday, May 27
THE FACULTY: Dr. Mamoun Benmamoun
This course will have a session before departure and/or upon return.
ELIGIBILITY AND CREDIT
These study-abroad courses offer three graduate hours of credit each and are open to all MACC students and MBA students in good standing at Saint Louis University or any other AACSB-accredited business school. It is recommended that all students secure approval from their advisers to determine how this course may be used toward degree completion.
APPLICATION DEADLINE
March 20, 2026
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For information on both of these courses, eligibility guidelines, tuition and travel costs, housing, flights, and other requirements, please contact Mary at mary.porter@slu.edu or call 314-977-3632, or stop by Cook Hall Room 334.
