Program Overview
The advanced specialization program in Culinary Arts – Chef de Partie allows students to progress in the culinary arts field and is structured to give students an understanding of Italian Culture as well as advanced skills in the field of Italian restaurant cooking. The advanced specialization year includes a block set of courses with included workshops and experiential learning projects to bridge theory and practice and allow for full immersion in the courses and culinary arts community.

Program Objectives
The advanced specialization Year 3 program offers a rigorous program combining lectures, labs, and workshops, with a focus on mastery of techniques and direct experience in Italian and Mediterranean cuisine. Courses advance skills and techniques in creating dishes with pasta, meats and offals, fish and seafood, Italian cakes and tarts, and gourmet vegetables, and develop in-depth understanding of menu development, dietetics and nutrition, Italian ingredients, and professional food and wine pairing.

During the terms, students will experience hands-on learning and immersive experiences within Ganzo, the student and faculty-run restaurant, which is one of the university’s unique CEMI (Community Engagement Member Institutions). These institutions are open to the local community, allowing for students to directly apply skills and knowledge to real-life situations. Students complete shifts and practical experiential learning hours in Ganzo, and are mentored throughout the program by faculty with direct experience in the field.

Career Opportunities
The Year 3 program focuses on both production and individualized skills necessary to advance one’s career in a wide variety of positions within the culinary field, including demi-chef de partie, sous chef, nutritional consultant, food stylist, or private chef.

Duration and Certification
Students enroll for the full academic year of the Year 3 program. Students who complete the full academic year will earn a Master Certificate in Culinary Arts – Chef de Partie. All students receive undergraduate course credit and a US transcript upon successful completion. This is a WASC approved and accredited program.

Prerequisites
Students wishing to enroll in this advanced specialization in Culinary Arts program (Year 3) can qualify for Year 3 admission if they have English language fluency and one of the following:

• Completion of Year 1 & Year 2 programs
• Associate’s Degree in Culinary Arts (requires CV & transcript)
• Bachelor’s Degree in Culinary Arts, Baking and Pastry or Hospitality (requires CV/resume & transcript)
• 3 years of professional experience (requires CV/resume)

Students who do not meet Year 3 requirements can begin in one of the earlier programs: Food, Wine & Wellness Year 1, or Culinary Arts – Commis Chef Year 2. Please see program pages for full requirements.

Optional Internships (fee applies)
Students who complete a full academic year can supplement their program with either a non-credit 3 week internship or a 3-credit 6 week internship in their field of study. This internship can be added in the summer sessions after the regular program has ended. Contact SAI for more details.

Optional Italian Language (fee applies)
Career Certificate program students can supplement their program with a 3-week, 3 credit intensive Italian Language course that takes place prior to the fall and spring sessions. Beginning, intermediate and advanced levels of intensive Italian language are offered.

Starting in the Fall, the Year 3 advanced specialization comprises two academic terms. Each term features a core set of four, 3-credit courses and one 6-credit course, with a 1-credit Food, Health and Safety seminar at the start of the Fall semester. In addition, students complete a non-credit experiential learning project during the January intersession, and non-credit workshops during the semester intersessions.

The Year 3 advanced specialization in Culinary Arts courses are:

Optional intensive Italian language (August intersession)

Fall Semester
Cold Kitchen and the Art of Plating: Contemporary Garde Manger I (Entire Fall Term, All sessions)
Menu Development and HAACP seminar (Session I)
Intersession Week: Project I – Meats and Offals Workshop
Italian Gastronomy: Food and Culture (Session II)
Intersession Week: Project II – Special Dietary Requirements
Italian Classical Cakes and Tarts (Session III)
Intersession Week: Project III – Pasta Workshop I: Traditional Recipes Workshop
Advanced Italian Restaurant Cooking I: Experiential Learning (Session IV)

January Intersession
Advanced Italian Restaurant Cooking II Experiential Learning
Cold Kitchen and the Art of Plating: Contemporary Garde Manager II

Project I: Pasta Workshop II: Specialty Fresh Pasta and Dumplings Workshop

Spring Semester
Cold Kitchen and the Art of Plating: Contemporary Garde Manager II (Entire Spring Term, All Sessions)
Professional Pairing Food and Wine (Session I)
Intersession Week: Project II- Fish Filleting Techniques and Traditional Seafood Dishes Workshop
Italian Product Knowledge (Session III)
Interpersonal Communication (Session III)
Intersession Week: Project III- Italian Gourmet Vegetables Workshop
Dietetics and Nutrition in the Mediterranean (Session III)
Intersession Week: Project IV- Italian Classical Tarts and Cakes Workshop
Mediterranean Cuisine and Experiential Learning (Session IV)

For the full detailed course descriptions please contact us.

This professional program includes SAI Select Services, designed for more independent students.

• Program tuition, with US academic credit
• Student health insurance providing full coverage and medical emergency evacuation
• SAI orientation to the host city and school
• SAI staff on-site providing assistance as needed and 24-hour emergency support

Pre-departure and Re-entry services

• US-based admissions counselor assigned to you, providing friendly assistance
• Helpful pre-departure tools and resources
• Assistance with student visa application
• Paid registration fees for national re-entry conferences
• SAI alumni network

*Please note: Arrival dates differ if Optional Italian Language course is added; students selecting this option arrive by Sunday, August 9, 2020

*prices are subject to change

Housing is not included in SAI Select Services programs. However, your SAI Admissions Counselor will be happy to provide you with information and recommendations for housing agencies, dormitories, and rentals in Florence. Students who do not have prior housing arrangements should begin speaking with their Admissions Counselor as soon as possible.

Passports
Passports should be valid for 3 months after planned departure from Italy.

Student Visas
In accordance with Italian law students studying in Italy for 91 days or more are required to obtain a student visa. Those with Italian/EU citizenship are exempted. Non-US nationals should consult their local Consulate for details on student visa requirements.

Students must appear in person at the Italian Consulate to present their student visa application. Our Student Visa Office is available to assist students in getting ready for the appointment; SAI provides student visa consulting for all our students at no cost.