Students will participate in both archaeological excavation and conservation practices , during the program. Over the course of the program students will understand and gain hands on experience in archaeological field methods, conservation of artifacts, experience in collections management and learn about and participate in analysis of artifacts. The work day is Monday – Friday, Saturdays are spent touring local archaeological sites and Sundays are free days to relax, try surfing, or visit the Colonial city of Trujillo close by.
MOCHE, Inc. only hires highly qualified staff to run our programs. Logistical support for our programs are provided by bilingual graduate students from around the US and Peru. Most staff members have spent years working in Peruvian archaeology and many have spent many summers working on the MOCHE-UNC field school. This program is directed by Jessica Walthew (MA, NYU-IFA) and Alicia Boswell (Ph.D., UC San Diego). Jessica and Alicia are both “Cultures of Conservation” Fellows at Bard Graduate Center. Contact either Jessica or Alicia for more information.
Students will be based in the coastal town of Huanchaco, a small fishing village located outside of the city of Trujillo.
Our Peruvian staff prepares three meals a day, six days a week, Monday through Saturday. Breakfast consists of juice, coffee, tea (regular and herb teas), fruit, yogurt, fresh baked bread, jams, and butter. In the field we have sandwiches, fruit, cookies, and chips. Dinners are typical Peruvian cooking and usually consist of three courses and fruit juice. The first course is either soup or salad. Some common main courses are lomo saltado (stir fried beef and vegetables), aji de gallina (chicken in a cheese and chile sauce), fish in various sauces such as ajo de mojo (a garlic sauce) or chorrillana (a tomato, chile, and onion sauce), and stewed duck (a north coast specialty). For those who wish to give it a try, guinea pig is available. The main course is served with white rice or potatoes or both. Peruvian food is not even remotely like Mexican food, so banish all thoughts of tacos, burritos, and enchiladas. It is similar to Cuban, Puerto Rican, or Spanish cooking. Vegetarian meals are available; however, we cannot provide vegan meals. Dessert is served with dinner a few times a week. Sunday meals are on your own, often students cook together or try local restaurants.
Program participants will be housed with the MOCHE-UNC Field School students in the beach town of Huanchaco in either hostels or houses rented by MOCHE, Inc. Students usually stay 2 or 3 students to a room with private bath. Safety and health of students is always our first priority.
The people of coastal Peru speak Spanish, and the Moche Valley is no exception. There is no language requirement for the program, as we have bilingual staff, however, if you would like to work to improve your Spanish skills we can arrange for tutoring with locals for a fee.
To apply to the MOCHE RRC Internship program download the application, complete the application and email it to Alicia Boswell and copy Jessica Walthew. Applications will be reviewed on a rolling basis. The ultimate deadline to apply is March 5 th . If the program is not filled applications will continue to be accepted.
Applications accepted through March 5th. Space is limited to 10 interns.
Program fee $2650* covers all lodging for the duration of the program, 3 meals a day, 6 days a week, airport pick-up, orientation and educational workshops, guided tours, transportation for duration of the program and to local archaeological sites on Saturdays (including entrance fees).
Payment of deposit and fees
A $50 application fee is due at time of application. There is a $500 required deposit. This deposit is due within 30 days of acceptance into the program, and will only be fully refunded if the program is cancelled. The deposit will be put toward the cost of the program and is not an additional fee. The Entire Program fee is due April 1, 2017
You may also contact Alicia Boswell with any academic questions.
* The quoted cost is based on prices and exchange rates as of December, 2017. The costs and details of the program itinerary are subject to change.