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Princeton in Brazil

Application Process

Applications are due by February 20, 2015. Please submit the following items to Nikki Woolward, 359 East Pyne.

Please note: A disciplinary record does not preclude approval to study abroad, but it will be reviewed by the Office of International Programs to determine if the record warrants withholding approval.

Information from other offices at Princeton, e.g., residential colleges, Office of the Dean of Undergraduate Students, University Health Services (with student’s consent) or others, may be requested as a part of the application review process to ensure that all students can have a safe and productive international experience. This review will occur again in May prior to the end of the semester.

If you have taken Portuguese courses at PU, your recommendation should be written by one of your PU Portuguese teachers. If not, it can be written by any PU teacher from any subject.
4. Transcript
5. A copy of your AY15 Financial Aid Award (if applicable)

One application form may be used to apply to both Princeton in Argentina and Princeton in Spain, along with one recommendation form, one transcript and one copy of your Financial Aid Award. However, separate essays must be submitted for each program to which you are applying.

Applicants will be invited to an interview in early March.
 
Students will be notified of the results before Spring break. Scholarships will be announced shortly after that.
 
Acceptance replies will be due by mid-April.
 
If you are selected, a non-refundable $390 deposit will be required to hold your place in the program. The deposit and remaining balance will be handled through Student Accounts.

Please note: Students who accept a place in a program and then, before the program begins, withdraw or cannot participate because they are no longer enrolled at Princeton will lose the non-refundable deposit and any unrecoverable costs. There are no refunds after the start of the program.
 
laundry
Photo by Logan Coleman
fruit
Photo by Logan Coleman
beach
Photo by Logan Coleman