Florence University of the Arts
Fall Semester Elective 2017
12 – 15 credits

Visiting semester students at FUA select 4 or 5 elective courses from the wide range of offerings for a total of 12 - 15 credits. In addition to typical liberal arts courses, FUA includes such courses as Travel Writing, Pairing Food and Wine, Fashion Design, and Happiness Science. While courses in Italian Language are offered, they are not required for the semester program.


Application Deadline
June 30, 2017
Apps accepted after deadline as space permits

Application Requirements
Complete online application
Personal statement (300-500 words)
Official transcript
Passport scan (photo page)
USF student conduct form
Italian privacy consent form

Highlights

  • Global Leadership Certificate available
  • Experiential learning classes
  • For-credit internships

Program Dates
August 29, 2017 – December 14, 2017


Eligibility Requirements

Age: 18

Academic Year: High school graduate or above

* contact SAI if you don’t meet requirements

Cumulative GPA:* 2.75 (on a 4.0 scale)

English Language:* Non-native English language speakers must submit TOEFL: 500+ (paper-based), IELTS: 5+, OOPT: 50+, or equivalent.



Business and Economics
Communications and Publishing
Digital Imaging and Visual Arts
Entrepreneurship Resources
Experiential Learning
Fashion, Accessories and Tech
Fine Arts
Food and Wine Studies
Global Studies
Hospitality
Interior and Visual Design
Internships
Italian Studies and Linguistics
Liberal Arts
Life Studies / Human Services
Professional Studies and Experiential Learning
Sciences and Mathematics
Sport and Health Sciences

Business and Economics

3.0 Credits
Accounting & Finance | Course #: BU AF AB 450 | Section: 101 | Open
Pre-requisite: C2 level of Italian language. Cover letter, CV, and material pertinent to the chosen area, interview.
Through this internship course, the student will be exposed to a commercial business environment or accounting office. The type of business will depend on seasonality and resume evaluation. The student will be able to follow the daily operations of the business establishment and participate in the organization's activities according to his or her skills and competencies. The type of tasks may concern communication with international clients and project project development. This internship course aims to prepare students for the professional world and features an unsalaried internship scheduled individually for a minimum of ten hours per week. Students generally serve as part-time interns from Monday through Friday, although some internships may require weekend hours. The internship enhances students knowledge through field experience held in a professional environment overseen by a supervisor, who regularly monitors the internship progress and the guides the students preparation of a final analytical report and portfolio. Placements will vary depending on the students language and professional skills.
Contact Hours: 120
3.0 Credits
Economics | Course #: BU EC GE 350 | Section: 101 | Open
Thursday 9:00 am - 11:30 am
Pre-requisite: Microeconomics and Macroeconomics, or equivalent.
This course is divided into two sections. Section 1 will give an overview of the global economy evolution throughout the past five centuries. This section will discuss the emergence of the New World Economy and examine the integration of product, labor and capital markets. Section 2, using micro and macroeconomic analysis tools, will look at the catalysts for and obstructers of market integration, and the impact of globalization on the economy and welfare of nations. topics discussed will include: the role of international institutions such as the IMF and WTO, the impact of changing economic environments on competitive strategy, the emerging trade blocs (European Union, NAFTA), the fluctuation of exchange rates, and the emergence of new markets.

* Global Leaders Certificate Program approved course *
Contact Hours: 45
3.0 Credits
Entrepreneurship Resources | Course #: BU ER FB 310 | Section: 101 | Open
Thursday 12:00 pm - 2:30 pm
Family enterprises have always been central to the social and economic fabric of Italy. some of the world's oldest family companies are Italian and the city of Florence represents a very important starting point for some of these. The course will explore the evolution, characteristics and significance of Italian family firms and it will also analyze the changes and trends in italian family business over the centuries and how this system with 2,000 years of history behind is reacting to an age of increasing European unity and integration, mass immigration to Italy, globalization and competition with China and India. The first part of the course will give an overview of the history of family-owned firms from the Roman empire to the present day and their role in the social, political and economic life of Italy. The second part will consider case studies in different sectors: wine and food, fashion, the automobile industry and the hospitality sector.
Contact Hours: 45
3.0 Credits
Entrepreneurship Resources | Course #: BU ER FU 450 | Section: 101 | Open
Pre-requisite: A2 level of Italian language. Cover letter, CV, and material pertinent to the chosen area, interview.
This internship course exposes students to the world of non-profit fundraising. Fundraising strategies are employed by charitable and non-profit institutions to raise financial support for projects and initiatives, and represent an essential feature of non-profit organization and operations. Students will become familiarized with philanthropic activity, donor relations, and strategies. Through the sponsoring organization, students will gain a meaningful experience in fundraising practices in areas such as development, promotion, and communications. This internship course aims to prepare students for the professional world and features an unsalaried internship scheduled individually for a minimum of ten hours per week. Students generally serve as part-time interns from Monday through Friday, although some internships may require weekend hours. The internship enhances students knowledge through field experience held in a professional environment overseen by a supervisor, who regularly monitors the internship progress and the guides the students preparation of a final analytical report and portfolio. Placements will vary depending on the students language and professional skills.
Contact Hours: 120
3.0 Credits
Management | Course #: BU MA CB 335 | Section: 101 | Closed
Thursday 12:00 pm - 2:30 pm
Pre-requisite: Introduction to Marketing or equivalent
This course examines the practical and theoretical elements that drive consumer behavior. Managerial strategies and marketing research used to influence consumers studied alongside the psychological factors of perception, decision-making, persuasion, and socio-cultural and cognitive perceptions and influences will give students an in-depth understanding of consumer tendencies and how they shape the market.
Contact Hours: 45
3.0 Credits
Management | Course #: BU MA EF 280 | Section: 101 | Open
Wednesday 6:00 pm - 8:30 pm
3 semester credits. This course provides the opportunity to understand and appreciate the facility operations and event management in the sport industry. Course topics will focus on various aspects of business, legal, and operational practices in the sports field. The class will feature lecture hours as well as real-life practice through the development of both facility management and sports events projects. Students will be engaged within the community and will be able to learn-by-doing, applying business theories and frameworks to the projects development. The experiential learning component will enhance the students perspective and awareness of business issues from both a technical and a cultural point of view.
Contact Hours: 45
6.0 Credits
Management | Course #: BU MA EF 285 | Section: 101 | Open
Wednesday 6:00 pm - 8:30 pm
This course provides the opportunity to understand and appreciate the world of facility operations and event management in the sport industry. The classes will focus on various aspects of both business, legal and operational practices in the sports field. The class will feature lecture hours as well as real-life practice through the development of both facility management and sports events projects. Students will be engaged with the community and will be able to learn-by-doing, applying business theories and frameworks to the projects development. The experiential learning component will enhance the students perspective and awareness of business issues from both a technical and a cultural point of view.
Contact Hours: 150
3.0 Credits
Management | Course #: BU MA IM 310 | Section: 101 | Open
Location: Corso Tintori 21- Sala Rosa
Instructor: TBA
Friday 9:00 am - 11:30 am
Pre-requisite: Introduction to Management or equivalent.
This course is geared towards students interested in international business ventures and partnerships. Management, leadership, human resource management, organizational skills and strategy will all be analyzed from a cross-cultural business perspective. The class will focus on strategies adapting managerial skills across cultures. Guest lecturers and on-site visits to international business ventures form an integral part of the course.

Contact Hours: 45
3.0 Credits
Management | Course #: BU MA MA 450 | Section: 101 | Open
Pre-requisite: C2 level of Italian language. Cover letter, CV, and material pertinent to the chosen area, interview.
Through this internship course, the student will be able to explore the environment of management practices through exposure to an established business in Florence. The position will feature the development of a tailored project that will provide the student with the opportunity to contribute to the organization through the student's perspective. This internship course aims to prepare students for the professional world and features an unsalaried internship scheduled individually for a minimum of ten hours per week. Students generally serve as part-time interns from Monday through Friday, although some internships may require weekend hours. The internship enhances students knowledge through field experience held in a professional environment overseen by a supervisor, who regularly monitors the internship progress and the guides the students preparation of a final analytical report and portfolio. Placements will vary depending on the students language and professional skills.
Contact Hours: 120
3.0 Credits
Marketing | Course #: BU MK EM 305 | Section: 101 | Closed
Wednesday 3:00 pm - 5:30 pm
3 semester credits.The primary purpose of this course is to provide marketers with an in-depth understanding of product development practices including innovation, product strategy and processes, customer needs, identification, idea generation, concept development and optimization, forecasting, and launch. The course will analyze the marketing development strategies of new entrepreneurial companies with low budgets and little or no brand development. An important component of the coursework features hands-on approaches to real-life business problems that require application of topics learned in the classroom. Students will be introduced to highly creative and effective experiential forms of learning ranging from case studies to business plans, entrepreneurs in the classroom, conducting entrepreneurial audits, working with concepts of marketing inventions, and consulting projects. Furthermore, students will be part of a dedicated lab team of cross-disciplinary learners led by faculty and advisers, and will collaborate with executives and representatives from real companies on comprehensive business issues. Coursework includes site visits to local companies and special guest lectures from local prominent entrepreneurs.
Contact Hours: 45
6.0 Credits
Marketing | Course #: BU MK EM 310 | Section: 101 | Closed
Instructor: TBA
Wednesday 3:00 pm - 5:30 pm
The course will analyze the marketing development strategies of entrepreneurial companies that are starting out, therefore those with lower budgets and little or no brand development. Students will study segmentation, positioning, marketing methods for new ventures, finding competitive strategies in limited resource environments, and implementing strategies aimed to launch successful enterprises.
Contact Hours: 150
3.0 Credits
Marketing | Course #: BU MK FM 320 | Section: 101 | Open
Instructor: TBA
Friday 12:00 pm - 2:30 pm
This course is an introduction to marketing and merchandising concepts in fashion retail, with an emphasis on the apparel and accessory industry in Italy. Students learn terminology specific to the field and how to forecast trends. Other topics include: visual merchandising, planning, advertising, roles and components of the primary and secondary advertising, roles and components of the primary and secondary markets, different forms of in-store and non-store retail, consumer behavior and profiles, information systems, store location and design, and assessing the quality/cost equation of products. On-site visits to fashion retailers, buyers and trade fairs in Florence and Milan are an integral part of this course.
Contact Hours: 45
3.0 Credits
Marketing | Course #: BU MK IM 280 | Section: 101 | Open
Instructor: TBA
Thursday 3:00 pm - 5:30 pm
This course is designed for non-business majors and introduces students to the role of marketing within a business. Through a combination of lectures, case studies, readings and simulations, students will address analytical marketing concepts and techniques developed from economics, psychology, statistics, and finance in order to plan and develop products and services to satisfy the needs of target customers. Topics include product planning, pricing, promotion, advertising, distribution policies, targeting, and market research techniques.
Contact Hours: 45
3.0 Credits
Marketing | Course #: BU MK IT 320 | Section: 101 | Closed
Location: Corso Tintori 21 -Brunelleschi Room
Instructor: TBA
Thursday 6:00 pm - 8:30 pm
Pre-requisite: Introduction to Marketing or equivalent
This course expands on the main principles of marketing by exploring the strategic implications of marketing in different countries and cultures; identifying specific marketing techniques and modifications necessary to accommodate cultural differences. Topics include: global marketing, marketing planning, segmentation, culture and business customs, political and legal factors and restraints, economical and technological development and the international monetary system.
Contact Hours: 45
3.0 Credits
Marketing | Course #: BU MK MK 450 | Section: 101 | Open
Pre-requisite: C1 level of Italian language. Cover letter, CV, and material pertinent to the chosen area, interview.
This internship course is designed for students who are looking to enhance their experience and knowledge of marketing strategies and techniques in an international context. The internship will expose students to a business environment where interns will contribute to the organization according to their skill and competency background. This internship course aims to prepare students for the professional world and features an unsalaried internship scheduled individually for a minimum of ten hours per week. Students generally serve as part-time interns from Monday through Friday, although some internships may require weekend hours. The internship enhances students knowledge through field experience held in a professional environment overseen by a supervisor, who regularly monitors the internship progress and the guides the students preparation of a final analytical report and portfolio. Placements will vary depending on the students language and professional skills.
Contact Hours: 120
3.0 Credits
Marketing | Course #: BU MK PR 350 | Section: 101 | Closed
Pre-requisite: Cover letter, CV, and material pertinent to the chosen area, interview
Through the public relations experiential learning project, students will learn how to promote an organization's business and image. Public relations activities will focus on managing an organization's key messages through content management. Communication strategies, including social media, will be a major emphasis in public relations-related projects. Students will be guided throughout their involvement in PR operations and measuring PR results. This special project course features experiential learning hours with our Community Engagement Member Institutions (CEMI). CEMI are dynamic learning environments created to foster learning through a structured interaction with the community. Students will be involved in learning by doing through real projects and integration with the local population and territory in order to remove cultural and learning barriers as well as to develop a strong likelihood for success in life. The experiential learning hours are fully supervised by instructors who track students step by step during their learning experience, monitor and advise according to student needs, and support student initiative. This unique learning model allows students to benefit from an all-encompassing educational experience based on theory and practice in real enterprises, learning of comprehensive operational processes, problem-solving, leadership, and management.
Contact Hours: 150
3.0 Credits
Marketing | Course #: BU MK SG 300 | Section: 101 | Open
Instructor: TBA
Thursday 9:00 am - 11:30 am
This course is designed for students who seek to gain an in-depth understanding of the sporting goods industry in Italy. The topics addressed in class include the analysis of market size and segmentation, assessment of product distribution channels, and an evaluation of product licensing and advertising strategies. The course integrates a lecture component and an experiential component that will expose students to a real-life business project in collaboration with local sporting companies. This class includes experiential learning with CEMI.
Contact Hours: 45
3.0 Credits
Marketing | Course #: BU MK WM 325 | Section: 101 | Closed
Location: Corso Tintori, 21 - Sala Rosa
Instructor: TBA
Wednesday 6:00 pm - 8:30 pm
Pre-requisite: Introduction to Marketing
Recent years have seen the evolution and revolution in business communication. The birth of the web was the inspiration that led to a different way of relating between companies and customers. Approaches led to a constant customer participation in the creation and development of the business image. Web marketing is based on techniques and principles applicable to all sectors and also suitable for small and medium-sized enterprises up to now often cut off from mass media because of the enormous budget required. But the web is not just sites, in recent years social networks have pointed the way towards a clear undisputed sway. Communication on social networks isn't only about purchasing advertising as in traditional media or even on most websites. The social is the most striking feature of what is called Web 2.0: the network of conversations; and the conversations don't occur only among customers, but must exist between the company and customers to stimulate the most powerful communication tool: word of mouth. A company that does not speak with customers is bound to be forgotten.
Contact Hours: 45

Communications and Publishing

3.0 Credits
Advertising | Course #: CP CA WM 325 | Section: 101 | Open
Instructor: TBA
Wednesday 6:00 pm - 8:30 pm
Pre-requisite: Introduction to Marketing
Recent years have seen the evolution and revolution in business communication. The birth of the web was the inspiration that led to a different way of relating between companies and customers. Approaches led to a constant customer participation in the creation and development of the business image. Web marketing is based on techniques and principles applicable to all sectors and also suitable for small and medium-sized enterprises up to now often cut off from mass media because of the enormous budget required. But the web is not just sites, in recent years social networks have pointed the way towards a clear undisputed sway. Communication on social networks isn't only about purchasing advertising as in traditional media or even on most websites. The social is the most striking feature of what is called Web 2.0: the network of conversations; and the conversations don't occur only among customers, but must exist between the company and customers to stimulate the most powerful communication tool: word of mouth. A company that does not speak with customers is bound to be forgotten.
Contact Hours: 45
3.0 Credits
Advertising | Course #: CP CR CM 360 | Section: 101 | Open
Location: Corso Tintori, 21 - Bellisario
Instructor: TBA
Thursday 9:00 am - 11:30 am
Italian destination cities immediately conjure up images of the art, food, fashion, wine, and culture in which their fame lies: fashion shows and la Scala in Milan, Renaissance art in Florence, Brunello wine in Montalcino, the Biennale and Carnevale in Venice. This course will explore how creative advertising strategies have been created and implemented, their effect on city identity, the proliferation of creative areas in destination cities, and the future of creativity and creative marketing. Case studies of both well-established metropoli and developing destinations will be examined.

Contact Hours: 45
3.0 Credits
Journalism | Course #: CP JL FM 300 | Section: 101 | Closed
Instructor: TBA
Thursday 3:00 pm - 5:30 pm
This course examines the context in which the Italian fashion system was born. Topics begin from the evolution of fashion from the post-WWII period to the present and address the role and influence of media and culture on factors such as economic and social status, the arts, and other issues that influenced fashion. Students explore fashion's connection to identity, body, politics, gender, ethnicity, sexuality, class, and how fashion and media are interrelated with these aspects of culture.
Contact Hours: 45
3.0 Credits
Journalism | Course #: CP JL JO 350 | Section: 101 | Open
Pre-requisite: Cover letter, CV, and material pertinent to the chosen area, interview.
This special project course is offered to highly motivated students who want to enter and practice first hand the world of magazine editing and proofreading. The student will be in charge, under the supervision of professionals, develop feature writing through the steps of checking for accuracy and suitability, digital and traditional printing, and design. Knowledge and experience in magazine and newspaper production is always extremely helpful for higher editorial positions. This special project course features experiential learning hours with our Community Engagement Member Institutions (CEMI). CEMI are dynamic learning environments created to foster learning through a structured interaction with the community. Students will be involved in learning by doing through real projects and integration with the local population and territory in order to remove cultural and learning barriers as well as to develop a strong likelihood for success in life. The experiential learning hours are fully supervised by instructors who track students step by step during their learning experience, monitor and advise according to student needs, and support student initiative. This unique learning model allows students to benefit from an all-encompassing educational experience based on theory and practice in real enterprises, learning of comprehensive operational processes, problem-solving, leadership, and management.
Contact Hours: 150
3.0 Credits
Journalism & Book Publishing | Course #: CP JL TW 290 | Section: 101 | Open
Location: Corso Tintori 21 -Bellisario
Instructor: TBA
Thursday 6:00 pm - 8:30 pm
Pre-requisite: One college level writing class
The basis of this course is the development of creative writing skills by focusing on the genre of travel writing. Students will read and discuss extracts from the great classics of travel writing as well as current travel journalism published in newspapers magazines and on-line. Assignments will focus on helping the student find an individual voice, on developing ideas and honing them through revision and drafting, on writing for different audiences, and on the inclusion of photographs in their written work. For those students who wish to combine their own photographic work with their travel writing, the course schedule does not conflict with Digital Photography and Travel Photography classes. Emphasis will also be placed on the students' ability to evaluate and critique their own work and that of others. At the end of the semester students will see their work published in an in-house publication.

Mandatory Field Learning in Pisa and Livorno:
Saturday July 8, 2017
Contact Hours: 45
3.0 Credits
Journalism & Book Publishing | Course #: CP JL WM 300 | Section: 101 | Open
Location: Corso Tintori, 21 - Giotto
Instructor: TBA
Monday 3:00 pm - 5:30 pm
Pre-requisite: News gathering and news writing or equivalent.
This course builds on the skills acquired in the News-gathering & News Writing course. We will look at the variety of writing required of a journalist, both in style and in subject matter. Students will gain experience writing many different kinds of stories: investigative, news, feature, editorial, sports, entertainment, etc. They will learn how to write effectively for a targeted audience, how to document sources in a professional way and how to evaluate and critique their own publications. This course will also give students an understanding of the principles, ethics and practice of journalism.
Contact Hours: 45
3.0 Credits
Journalism & Book Publishing | Course #: CP PU BP 350 | Section: 101 | Open
Pre-requisite: Cover letter, CV, and material pertinent to the chosen area, interview.
This special project course is designed as a full immersion in the world of publishing through collaboration with Ingorda for Florence Campus Publishing, the FUA university press. Students will work on publications throughout the special project experience. All areas of book publishing will be covered, from concept creation to research, writing, photography, graphic layout and design, production, and marketing and distribution. This special project course features experiential learning hours with our Community Engagement Member Institutions (CEMI). CEMI are dynamic learning environments created to foster learning through a structured interaction with the community. Students will be involved in learning by doing through real projects and integration with the local population and territory in order to remove cultural and learning barriers as well as to develop a strong likelihood for success in life. The experiential learning hours are fully supervised by instructors who track students step by step during their learning experience, monitor and advise according to student needs, and support student initiative. This unique learning model allows students to benefit from an all-encompassing educational experience based on theory and practice in real enterprises, learning of comprehensive operational processes, problem-solving, leadership, and management.
Contact Hours: 150
3.0 Credits
Mass Communications | Course #: CP MC CM 350 | Section: 101 | Open
Location: Corso Tintori 21 -Bellisario
Instructor: TBA
Monday 9:00 am - 11:30 am
The course is an introduction to the basic patterns of intercultural communication and to communication behaviors in interpersonal, intercultural, individual and group environments. An in-depth analysis of psychological and factual barriers (verbal and nonverbal communication) will be included. Along with studying the influence that one 's own culture has on identity, viewpoints and communication, students will study all the theoretical concepts that are necessary to analyze communication in an interpersonal / intercultural context.

* Global Leaders Certificate Program approved course *
Contact Hours: 45
3.0 Credits
Mass Communications | Course #: CP MC CP 150 | Section: 101 | Open
Instructor: TBA
Thursday 3:00 pm - 5:30 pm
This course introduces students to the strategic roles and functions of the Public Relations (PR) practitioner. Students evaluate the context in which PR is practiced, gain an understanding of the potential and practice of PR as a management function, and critically analyze the structure of PR management, its role, and techniques. In addition, students will be introduced to the rhetorical arguments that impact PR activities and will be made aware of the importance of professionalism and ethics in the practice of public relations.
Contact Hours: 45
6.0 Credits
Mass Communications | Course #: CP MC CP 180 | Section: 101 | Open
Instructor: TBA
Thursday 3:00 pm - 5:30 pm
This course introduces students to the strategic roles and functions of the Public Relations (PR) practitioner. Students evaluate the context in which PR is practiced, gain an understanding of the potential and practice of PR as a management function, and critically analyze the structure of PR management, its role, and techniques. In addition, students will be introduced to the rhetorical arguments that impact PR activities and will be made aware of the importance of professionalism and ethics in the practice of public relations. This course includes experiential learning hours with our Community Engagement Member Institutions (CEMI). CEMI are dynamic learning environments created to foster learning through a structured interaction with the community. In addition to regular lecture hours, students will be involved in learning by doing through real projects and integration with the local population and territory in order to remove cultural and learning barriers as well as to develop a strong likelihood for success in life. The experiential learning hours are fully supervised by instructors who track students step by step during their learning experience, monitor and advise according to student needs, and support student initiative. This unique learning model allows students to benefit from an all-encompassing educational experience based on theory and practice in real enterprises, learning of comprehensive operational processes, problem-solving, leadership, and management.
Contact Hours: 45
3.0 Credits
Mass Communications | Course #: CP MC IC 440 | Section: 101 | Open
Location: Corso Tintori 21 -Bellisario
Instructor: TBA
Wednesday 9:00 am - 11:30 am
An examination of personal and small group communication with particular emphasis on methods of perceiving information and transmitting messages, gender bias in communication, nonverbal behavior, and methods of communicating ideas and emotions. Students also learn about decision making in groups and forces that influence group behavior. A review of the ways in which people communicate with each other and an introduction to the skills needed to communicate effectively in work situations. Students participate in small and large group discussions and problem-solving situations as we cover the fundamentals of listening skills, interviewing skills, verbal and non-verbal communication, and public speaking.
Contact Hours: 45
3.0 Credits
Mass Communications | Course #: CP MC PR 350 | Section: 101 | Open
Pre-requisite: Cover letter, CV, and material pertinent to the chosen area, interview.
Through the public relations experiential learning project, students will learn how to promote an organization's business and image. Public relations activities will focus on managing an organization's key messages through content management. Communication strategies, including social media, will be a major emphasis in public relations-related projects. Students will be guided throughout their involvement in PR operations and measuring PR results. This special project course features experiential learning hours with our Community Engagement Member Institutions (CEMI). CEMI are dynamic learning environments created to foster learning through a structured interaction with the community. Students will be involved in learning by doing through real projects and integration with the local population and territory in order to remove cultural and learning barriers as well as to develop a strong likelihood for success in life. The experiential learning hours are fully supervised by instructors who track students step by step during their learning experience, monitor and advise according to student needs, and support student initiative. This unique learning model allows students to benefit from an all-encompassing educational experience based on theory and practice in real enterprises, learning of comprehensive operational processes, problem-solving, leadership, and management.
Contact Hours: 150
3.0 Credits
Mass Communications | Course #: CP MC PR 450 | Section: 101 | Open
Instructor: TBA
Pre-requisite: C1 level of Italian language. Cover letter, CV, and material pertinent to the chosen area, interview
Through the public relations internship course, students will learn how to promote a clients business, image, or product. Public relations
focus on managing a clients key messages through media releases, editorial
content, and promotion. An emphasis is placed on the strategic management
and evaluation of key communication systems employed in public relations related
projects. Tasks may include general administrative and logistical tasks,
content creation and editing, and tracking media results. This placement may
require PM shifts or shifts that take place on weekends and holidays.
This internship course aims to prepare students for the professional world
and features an nonsalaried internship scheduled individually for a minimum
of ten hours per week. Students generally serve as part-time interns from
Monday through Friday, although some internships may require weekend
hours. The internship enhances students knowledge through field experience
held in a professional environment overseen by a supervisor, who regularly
monitors the internship progress and the guides the students preparation of
a final analytical report and portfolio. Placements will vary depending on the
students language and professional skills.
Contact Hours: 120
3.0 Credits
Mass Communications | Course #: CP MC SM 320 | Section: 101 | Closed
Location: Corso Tintori 21 - Fashion Media Lab
Instructor: TBA
Monday 6:00 pm - 8:30 pm
What do we mean by "community?" How do we encourage, discuss, analyze, understand, design, and participate in healthy communities in the age of many-to-many media? With the advent of virtual communities, smart mobs, and online social networks (such as Facebook, Twitter, Linkedin), old questions about the meaning of human social behavior have taken on renewed significance. although this course is grounded in theory, it is equally rooted in practice, and much of the class discussion takes place in social cyberspaces. This course requires active participation of students and a willingness to immerse in social media practices. Much of the class discussion takes place in a variety of virtual world environments during and between face-to-face class meetings. As a practicum, those who complete this course will know how to chat, blog, tag, wiki, avatar, comment, twitter and flicker productively - and have some notion of how these practices affect self and community.
Contact Hours: 45
6.0 Credits
Mass Communications | Course #: CP MC SM 325 | Closed
Monday 6:00 pm - 8:30 pm
What do we mean by "community"? How do we encourage, discuss, analyze, understand, design, and participate in healthy communities in the age of many-to-many media? With the advent of virtual communities, smart mobs, and online social networks, old questions about the meaning of human social behavior have taken on renewed significance. Although this course is grounded in theory, it is equally rooted in practice, and much of the class discussion takes place in social cyberspaces. This course requires the active engagement of students and a willingness to experience a full immersion in social media practices. Much of the class discussion takes place in a variety of virtual world environments during and between face-to-face class meetings. Students who participate in this course will actively and productively engage in established and emerging forms of social media - and have some notion of how these practices affect the self and the community. This course includes experiential learning hours with our Community Engagement Member Institutions (CEMI). CEMI are dynamic learning environments created to foster learning through a structured interaction with the community. In addition to regular lecture hours, students will be involved in learning by doing through real projects and integration with the local population and territory in order to remove cultural and learning barriers as well as to develop a strong likelihood for success in life. The experiential learning hours are fully supervised by instructors who track students step by step during their learning experience, monitor and advise according to student needs, and support student initiative. This unique learning model allows students to benefit from an all-encompassing educational experience based on theory and practice in real enterprises, learning of comprehensive operational processes, problem-solving, leadership, and management.
Contact Hours: 45

Digital Imaging and Visual Arts

3.0 Credits
Internet Technology | Course #: DI IT WE 350 | Section: 101 | Open
Pre-requisite: Cover letter, CV, and material pertinent to the chosen area, interview. Portfolio of previous work, web back office experience.
Through this special project course, the student will be able to research and develop web content for professional websites. Guided by a communications office, the student will be involved in web-based projects to develop written and visual content for digital platforms. This special project course features experiential learning hours with our Community Engagement Member Institutions (CEMI). CEMI are dynamic learning environments created to foster learning through a structured interaction with the community. Students will be involved in learning by doing through real projects and integration with the local population and territory in order to remove cultural and learning barriers as well as to develop a strong likelihood for success in life. The experiential learning hours are fully supervised by instructors who track students step by step during their learning experience, monitor and advise according to student needs, and support student initiative. This unique learning model allows students to benefit from an all-encompassing educational experience based on theory and practice in real enterprises, learning of comprehensive operational processes, problem-solving, leadership, and management.
Contact Hours: 150
3.0 Credits
Photography | Course #: DI PH DD 140 | Closed
Wednesday 3:00 pm - 5:30 pm
Film photography provides spatial and temporal context while digital photography shortens the process of contextualization thanks to technology. This does not mean that one medium is better or worse than the other, and the aim of this introductory course seeks to provide a strong film foundation in order to enhance the approach to digital photography. Students will explore the concept of photographic context by being exposed to both film and digital processes. Film is tangible, it requires a tactile relationship with negatives, paper, and chemistry. The use of physical properties of film will transition to digital darkroom techniques and vice versa. Topics include historic milestones in the history of photography, compositional aesthetics, camera mechanics, control of light sources and metering, film and digital exposure, and darkroom and digital processing. Students will come away from the course having gained an understanding of the similarities, rather than differences, and the underlying relationships between the two mediums.
Contact Hours: 45
3.0 Credits
Photography | Course #: DI PH DP 340 | Section: 101 | Open
Pre-requisite: Cover letter, CV, and material pertinent to the chosen area, interview
This is a special project course intended for students who wish develop skills and experiment with photography. Students create digital works individually and in collaboration with photographers, which are then edited and processed. Students must be prepared for diverse types of photographic approaches depending on projects and assignments, as well as develop management skills for archiving and publishing. Composite printing and experimentation with different techniques may be employed. This special project course features experiential learning hours with our Community Engagement Member Institutions (CEMI). CEMI are dynamic learning environments created to foster learning through a structured interaction with the community. Students will be involved in learning by doing through real projects and integration with the local population and territory in order to remove cultural and learning barriers as well as to develop a strong likelihood for success in life. The experiential learning hours are fully supervised by instructors who track students step by step during their learning experience, monitor and advise according to student needs, and support student initiative. This unique learning model allows students to benefit from an all-encompassing educational experience based on theory and practice in real enterprises, learning of comprehensive operational processes, problem-solving, leadership, and management.
Contact Hours: 150
3.0 Credits
Photography | Course #: DI PH FP 210 | Section: 101 | Closed
Location: Via Magliabechi 1 - Media Lab 1
Instructor: TBA
Thursday 9:00 am - 11:30 am
Pre-requisite: A DSLR camera and a lens with a focal length of 55mm or wider is required for this course. Must have a manual setting: ability to set ISO, aperture, and shutter speed.
The course is based on a series of theoretical lectures on the
technical, cultural, visual, and historic aspects of fashion photography. Fashion photography history will be analyzed from the beginning of the 20th century through contemporary works, following the continuously changing fashion styles and trends of today. This introductory course will concentrate on the technical and logistical aspects of fashion photography using natural light and light basic metering. This course combines introduction to photographic techniques with an emphasis on fashion photography. The first six lessons students will be guided through basic (introductory) camera usage. The later part of this course students will be challenged on basic fashion photography assignments.
This class includes experiential learning with CEMI.
NOTE: This course is for beginners. The first half of the course will be devoted to understanding camera functions and basic printing. During this period assignments will emphasize basic camera functions in manual mode.
Contact Hours: 45
3.0 Credits
Photography | Course #: DI PH ID 180 | Section: 101 | Closed
Location: Via Magliabechi 1-Media Lab 1
Instructor: TBA
Wednesday 9:00 am - 11:30 am
Pre-requisite: A DSLR camera and a lens with a focal length of 55mm or wider is required for this course. Must have a manual setting: ability to set ISO, aperture, and shutter speed.
This course introduces contemporary technologies for producing photographic images. Approaching the medium in its current complex and pluralistic state, students explore a variety of photographic concepts and techniques. The fundamentals of using a digital camera including manual exposure and lighting are stressed. The course also introduces seeing, thinking, and creating with a critical mind and eye in a foreign environment (Italy) to provide understanding of the construction and manipulation of photographic form and meaning. During the first half of the course assignments, lectures, readings progressively build on each other to provide students with a comprehensive understanding of camera functions (manual mode) and processing techniques. The second half of the course will focus on weaving the techniques with specific photographic concepts via assignments. This class includes experiential learning with CEMI. NOTE: This course is for beginners. The first half of the course will be devoted to understanding camera functions and basic printing. During this period assignments will emphasize basic camera functions in manual mode.


Contact Hours: 45
3.0 Credits
Photography | Course #: DI PH PH 450 | Section: 101 | Closed
Pre-requisite: Cover letter, CV, and material pertinent to the chosen area, interview
Through the photography internship course, students will collaborate with professional photographers and photo labs. Students will learn to develop research and preparation for photo shoots, become familiarized with diverse shooting locations, and assist with photo assignments. Additional topics may include image processing and printing, assisting with photo shoot logistics, handling photographic equipment, and archiving. This internship course aims to prepare students for the professional world and features an unsalaried internship scheduled individually for a minimum of ten hours per week. Students generally serve as part-time interns from Monday through Friday, although some internships may require weekend hours. The internship enhances students knowledge through field experience held in a professional environment overseen by a supervisor, who regularly monitors the internship progress and the guides the students preparation of a final analytical report and portfolio. Placements will vary depending on the students language and professional skills.
Contact Hours: 45
3.0 Credits
Photography | Course #: DI PH SP 220 | Section: 101 | Closed
Location: Via Magliabechi 1 - Media Lab 1
Instructor: TBA
Tuesday 9:00 am - 11:30 am
This course considers how street photographers strive to
capture the life and culture of city streets, searching for what Henri Cartier Bresson termed the €œDecisive Moment when it comes to street photography. A skilled street photographer is able to anticipate action, interaction and that microsecond when the ordinary street scene becomes an extraordinary photograph. Methods that encourages interaction between the photographer and subject are stressed. Techniques mastered by Cartier-Bresson, Garry Winogrand, Costas as well as others will be examined. Students will immerse themselves in the whirl of street life in Florence as they move towards an understanding of what it takes to successfully photograph in the street.
NOTE: This course is for beginners. The first half of the course will be devoted to understanding camera functions and basic printing. During this period assignments will emphasize basic camera functions in manual mode.

Contact Hours: 45
3.0 Credits
Photography | Course #: FA FP DD 140 | Section: 101 | Closed
Tuesday 3:00 pm - 5:30 pm
Pre-requisite: A DSLR camera and a lens with a focal length of 55mm or wider is required for this course. Must have a manual setting: ability to set ISO, aperture, and shutter speed. A 35mm SLR or 35mm viewfinder film camera is required for this course. The school can provide you with a film camera - a refundable deposit is required (returned at the end of the term barring the camera not returned in the same condition).
Film photography provides spatial and temporal context while digital photography shortens the process of contextualization thanks to technology. This does not mean that one medium is better or worse than the other, and the aim of this introductory course seeks to provide a strong film foundation in order to enhance the approach to digital photography. Students will explore the concept of photographic context by being exposed to both film and digital processes. Film is tangible, it requires a tactile relationship with negatives, paper, and chemistry. The use of physical properties of film will transition to digital darkroom techniques and vice versa. Topics include historic milestones in the history of photography, compositional aesthetics, camera mechanics, control of light sources and metering, film and digital exposure, and darkroom and digital processing. Students will come away from the course having gained an understanding of the similarities, rather than differences, and the underlying relationships between the two mediums. NOTE: This course is for beginners. The first half of the course will be devoted to understanding camera functions and basic printing. During this period assignments will emphasize basic camera functions in manual mode.
Contact Hours: 45
3.0 Credits
Video Production | Course #: DI VP VP 350 | Section: 101 | Closed
Pre-requisite: Cover letter, CV, and material pertinent to the chosen area, interview
This special project course is ideal for highly motivated students who are interested in creative video production. Involvement includes maintaining equipment, video shooting and editing, scouting locations, assisting the video director for logistics and production purposes, and sound editing. This special project course features experiential learning hours with our Community Engagement Member Institutions (CEMI). CEMI are dynamic learning environments created to foster learning through a structured interaction with the community. Students will be involved in learning by doing through real projects and integration with the local population and territory in order to remove cultural and learning barriers as well as to develop a strong likelihood for success in life. The experiential learning hours are fully supervised by instructors who track students step by step during their learning experience, monitor and advise according to student needs, and support student initiative. This unique learning model allows students to benefit from an all-encompassing educational experience based on theory and practice in real enterprises, learning of comprehensive operational processes, problem-solving, leadership, and management.
Contact Hours: 150
3.0 Credits
Video Production | Course #: DI VP VP 450 | Section: 101 | Closed
Pre-requisite: Cover letter, CV, and material pertinent to the chosen area, interview.
This internship course is ideal for highly motivated students who are interested in creative video production. Involvement includes maintaining equipment, video shooting and editing, scouting locations, assisting the video director for logistics and production purposes, and sound editing. This internship course aims to prepare students for the professional world and features an unsalaried internship scheduled individually for a minimum of ten hours per week. Students generally serve as part-time interns from Monday through Friday, although some internships may require weekend hours. The internship enhances students knowledge through field experience held in a professional environment overseen by a supervisor, who regularly monitors the internship progress and the guides the students preparation of a final analytical report and portfolio. Placements will vary depending on the students language and professional skills.
Contact Hours: 120
3.0 Credits
Visual Communication | Course #: DI VC GD 350 | Section: 101 | Open
Pre-requisite: Cover letter, CV, and material pertinent to the chosen area, interview
This special project course focuses on the area of graphic design in visual communication. Students will interact with figures such as graphic designers as well as art directors for creative projects. Topics may include logo design, corporate identity and branding, advertising, design in journalism, product packaging, book design, web design, etc. The use of design software is required. This special project course features experiential learning hours with our Community Engagement Member Institutions (CEMI). CEMI are dynamic learning environments created to foster learning through a structured interaction with the community. Students will be involved in learning by doing through real projects and integration with the local population and territory in order to remove cultural and learning barriers as well as to develop a strong likelihood for success in life. The experiential learning hours are fully supervised by instructors who track students step by step during their learning experience, monitor and advise according to student needs, and support student initiative. This unique learning model allows students to benefit from an all-encompassing educational experience based on theory and practice in real enterprises, learning of comprehensive operational processes, problem-solving, leadership, and management.
Contact Hours: 150
3.0 Credits
Visual Communication | Course #: DI VC SP 350 | Section: 101 | Closed
Pre-requisite: Cover letter, CV, and material pertinent to the chosen area, interview.
This special project course is intended for students who wish to explore and experiment with visual communication. Students create and edit their own digital works. Composite printing and experimentation with different media will also be employed and addressed. Students will participate in the development and production of design materials. This special project course features experiential learning hours with our Community Engagement Member Institutions (CEMI). CEMI are dynamic learning environments created to foster learning through a structured interaction with the community. Students will be involved in learning by doing through real projects and integration with the local population and territory in order to remove cultural and learning barriers as well as to develop a strong likelihood for success in life. The experiential learning hours are fully supervised by instructors who track students step by step during their learning experience, monitor and advise according to student needs, and support student initiative. This unique learning model allows students to benefit from an all-encompassing educational experience based on theory and practice in real enterprises, learning of comprehensive operational processes, problem-solving, leadership, and management.
Contact Hours: 150
3.0 Credits
Visual Communication | Course #: DI VC VC 450 | Section: 101 | Closed
Pre-requisite: Cover letter, CV, and material pertinent to the chosen area, interview.
Through the visual communication internship course, students will apply visual and aesthetic inspiration and strategies to creative projects. Students will assist the visual communication staff of the placement organization (i.e. marketing and graphic design teams for companies or freelancers) to develop the visual component of communications-based projects. Tasks may include assisting with items and tasks related to graphic design, photography and video assignments, and websites in formats such as e-newsletters, communication strategies and proposals, flyers, presentations, logos, and brochures. This internship course aims to prepare students for the professional world and features an unsalaried internship scheduled individually for a minimum of ten hours per week. Students generally serve as part-time interns from Monday through Friday, although some internships may require weekend hours. The internship enhances students knowledge through field experience held in a professional environment overseen by a supervisor, who regularly monitors the internship progress and the guides the students preparation of a final analytical report and portfolio. Placements will vary depending on the students language and professional skills.
Contact Hours: 120

Entrepreneurship Resources

3.0 Credits
Entrepreneurship Resources | Course #: BU ER EM 305 | Section: 101 | Closed
Instructor: TBA
Wednesday 3:00 pm - 5:30 pm
The primary purpose of this course is to provide marketers
with an in-depth understanding of product development practices including
innovation, product strategy and processes, customer needs, identification,
idea generation, concept development and optimization, forecasting, and
launch. The course will analyze the marketing development strategies of
new entrepreneurial companies with low budgets and little or no brand
development. An important component of the coursework features hands-on
approaches to real-life business problems that require application of topics
learned in the classroom. Students will be introduced to highly creative and
effective experiential forms of learning ranging from case studies to business
plans, entrepreneurs in the classroom, conducting entrepreneurial audits,
working with concepts of marketing inventions, and consulting projects.
Furthermore, students will be part of a dedicated lab team of cross-disciplinary
learners led by faculty and advisers, and will collaborate with executives
and representatives from real companies on comprehensive business issues.
Coursework includes site visits to local companies and special guest lectures
from local prominent entrepreneurs.
Contact Hours: 45
6.0 Credits
Entrepreneurship Resources | Course #: BU ER EM 310 | Section: 101 | Closed
Instructor: TBA
Wednesday 3:00 pm - 5:30 pm
Pre-requisite: A2 level of Italian language. Cover letter, CV, and material pertinent to the chosen area, interview.
The primary purpose of this course is to provide marketers with an in-depth understanding of product development practices including innovation, product strategy and processes, customer needs, identification, idea generation, concept development and optimization, forecasting, and launch. The course will analyze the marketing development strategies of new entrepreneurial companies with low budgets and little or no brand development. An important component of the coursework features hands-on approaches to real-life business problems that require application of topics learned in the classroom. Students will be introduced to highly creative and effective experiential forms of learning ranging from case studies to business plans, entrepreneurs in the classroom, conducting entrepreneurial audits, working with concepts of marketing inventions, and consulting projects. Furthermore, students will be part of a dedicated lab team of cross-disciplinary learners led by faculty and advisers, and will collaborate with executives and representatives from real companies on comprehensive business issues. Coursework includes site visits to local companies and special guest lectures from local prominent entrepreneurs. This course includes experiential learning hours with our Community Engagement Member Institutions (CEMI). CEMI are dynamic learning environments created to foster learning through a structured interaction with the community. In addition to regular lecture hours, students will be involved in learning by doing through real projects and integration with the local population and territory in order to remove cultural and learning barriers as well as to develop a strong likelihood for success in life. The experiential learning hours are fully supervised by instructors who track students step by step during their learning experience, monitor and advise according to student needs, and support student initiative. This unique learning model allows students to benefit from an all-encompassing educational experience based on theory and practice in real enterprises, learning of comprehensive operational processes, problem-solving, leadership, and management.
Contact Hours: 45

Experiential Learning

6.0 Credits
Experiential Learning | Course #: PS EL RO 355 | Section: 101 | Open
Monday 9:00 am - 11:30 am
This course will prepare students to work, run, and manage a retail shop successfully and provides theoretical insights into customer expectations and service delivery. Throughout the course, standard elements of a retail shop will be analyzed and focus on retail management will be given. This class will strengthen decision-making skills regarding expense planning, suppliers, store layout, and promotional strategies. Under the supervision of seasoned professionals, students will spend a portion of the course operating the school retail spaces (fashion retail store, restaurant, pastry shop) that are open to the local community. Here, theoretical knowledge, shop floor management skills, and ability to perform head office functions will all be developed in the context of retail. In order to offer a comprehensive view of retail management, experiential learning activities are scheduled in varying types of retailers, each of them characterized by different competitors, products sold, customers, and style of service required. This course includes experiential learning hours with our Community Engagement Member Institutions (CEMI). CEMI are dynamic learning environments created to foster learning through a structured interaction with the community. In addition to regular lecture hours, students will be involved in learning by doing through real projects and integration with the local population and territory in order to remove cultural and learning barriers as well as to develop a strong likelihood for success in life. The experiential learning hours are fully supervised by instructors who track students step by step during their learning experience, monitor and advise according to student needs, and support student initiative. This unique learning model allows students to benefit from an all-encompassing educational experience based on theory and practice in real enterprises, learning of comprehensive operational processes, problem-solving, leadership, and management.
Contact Hours: 45

Fashion, Accessories and Tech

3.0 Credits
Accessory Design & Technology | Course #: FT AD SH 349 | Section: 101 | Open
Instructor: TBA
Wednesday 12:00 pm - 2:30 pm
This course introduces students to the design and construction of straw accessories such as hats and bags. 3D design principles and hat making techniques are studied and applied to wearable and non-wearable creations. Students learn basic skills of millinery construction through the methods of patterned and blocked forms, how to manipulate straw and, how to acquire a in-depth understanding of the material.

Mandatory Field Learning in Pistoia and Prato:
Sunday, July 2, 2017
Contact Hours: 45
3.0 Credits
Fashion Communication & Publishing | Course #: FT FC FM 300 | Section: 101 | Closed
Location: Corso Tintori 21- Artemisia Room
Instructor: TBA
Thursday 3:00 pm - 5:30 pm
This course examines fashion as a form of communication and culture using a diverse range of readings. Topics include: what fashion means and how it has been valued through history, popular culture and media institutions. Students explore economic and social issues that revolve around fashion's industrial production and analyze fashion both in terms of its production and consumption, addressing its role in relation to identity and body politics (gender, race, sexuality, class), art and status, nationhood and the global economy.
Contact Hours: 45
3.0 Credits
Fashion Communication & Publishing | Course #: FT FC FP 210 | Section: 101 | Closed
Location: TBA
Instructor: TBA
Thursday 9:00 am - 11:30 am
Pre-requisite: Basic photography experience and knowledge will be helpful. A digital camera of at least 5.0 mega pixels with an optical zoom lens 3X or more is required.
The course is based on a series of theoretical lectures about the technical, cultural, visual and historical aspects of fashion photography. Fashion photography history will be analyzed from the beginning of the 20th century through contemporary work, following the continuously changing fashion styles and trends. The course will concentrate on technical aspects of fashion photography from location, and portable and studio units, to all aspects of lighting, including natural, artificial, existing light, flash units, and light metering. Students will be guided through up-to-date digital software and technologies into the advertising world. attention to the offset printing technical aspects like color separation, offset film transferring and offset printing will be also given.
Contact Hours: 90
3.0 Credits
Fashion Communication & Publishing | Course #: FT FC VM 325 | Section: 101 | Open
Location: Corso Tintori, 21 - Strozzi Room
Instructor: TBA
Tuesday 12:00 pm - 2:30 pm
This course examines the creative field of visual merchandising and its importance to the retail and fashion industries. Students develop skills in evaluation and implementation of visual merchandising concepts. The key elements covered include merchandising, principles and elements of design, terminology, and evaluation.
Contact Hours: 90
3.0 Credits
Fashion Design & Technology | Course #: FT FD AD 320 | Section: 101 | Closed
Location: Borgo Pinti 20 - Tailoring Lab
Instructor: TBA
Monday 12:00 pm - 2:30 pm
This course offers a solid foundation in the fundamentals of basic
construction, draping techniques, alterations and fitting techniques for
apparel. the emphasis of the course is on the importance of proper fit
and craftsmanship. Students develop and construct design concepts
in muslin and soft fabric on the dress form.

Contact Hours: 45
3.0 Credits
Merchandising | Course #: FT FC SF 360 | Section: 101 | Open
Location: TBA
Instructor: TBA
Wednesday 9:00 am - 11:30 am
The success of a small fashion retail store implies many skills. The professional in this field has to pay close attention to the types of products offered for sale, how to best present those products to consumers, and determining what is a reasonable retail price for each unit sold. While retailers have traditionally engaged in the task of retail merchandising in a physical location, the Internet has now made it possible to apply these same basic principles in a virtual setting. In order to be successful in retail management, it is necessary to provide consumers with specific key benefits. Firstly, the products must be of high quality; this helps to turn consumers into returning customers. Along with quality, the retailer must also sell products at prices considered reasonable by the consumer. By providing quality products at affordable prices, the retailer has an improved chance of standing out from the competition and of lengthening the lifetime of the business. In this course, students understand the procedures involved in managing a fashion retail enterprise and become aware of the decision-making inherent in successful merchandising for smaller-scale stores. Knowledge will be acquired through the practice gained by running a real enterprise at a laboratory in which students and professionals exchange their knowledge and propose successful solutions to be applied. Course includes site visits to famous luxury brands as Ferragamo, Gucci, and Cavalli (companies may change according to availability), and two special guest lectures from local prominent emerging designers.
Contact Hours: 45
6.0 Credits
Merchandising | Course #: FT FC SF 365 | Section: 101 | Open
Location: Borgo Pinti 20 - Fashion Media Lab
Instructor: TBA
Wednesday 9:00 am - 11:30 am
Pre-requisite: Resume Required
The success of a small fashion retail store implies many skills. The professional in this field has to pay close attention to the types of products offered for sale, how to best present those products to consumers, and determining what is a reasonable retail price for each unit sold. While retailers have traditionally engaged in the task of retail merchandising in a physical location, the Internet has now made it possible to apply these same basic principles in a virtual setting. In order to be successful in retail management, it is necessary to provide consumers with specific key benefits. Firstly, the products must be of high quality; this helps to turn consumers into returning customers. Along with quality, the retailer must also sell products at prices considered reasonable by the consumer. By providing quality products at affordable prices, the retailer has an improved chance of standing out from the competition and of lengthening the lifetime of the business. In this course, students understand the procedures involved in managing a fashion retail enterprise and become aware of the decision-making inherent in successful merchandising for smallerscale stores. Knowledge will be acquired through the practice gained by running a real enterprise at a laboratory in which students and professionals exchange their knowledge and propose successful solutions to be applied. Course includes site visits to famous luxury brands as Ferragamo, Gucci, and Cavalli (companies may change according to availability), and two special guest lectures from local prominent emerging designers. This course includes 150 hours of Experiential Learning with our Community Engagement Member Institutions (CEMI). CEMI are dynamic learning environments created to foster learning through a structured interaction with the community. In addition to regular lecture hours, students will be involved in learning by doing through real projects and integration with the local population and territory in order to remove cultural and learning barriers as well as to develop a strong likelihood for success in life. The Experiential Learning hours are fully supervised by instructors who track students step by step during their learning experience, monitor and advise according to student needs, and support student initiative. This unique learning model allows students to benefit from an all-encompassing educational experience based on theory and practice in real enterprises, learning of comprehensive operational processes, problem-solving, leadership, and management.

Contact Hours: 195
3.0 Credits
Merchandising | Course #: FT FM FB 330 | Section: 101 | Open
Instructor: TBA
Thursday 12:00 pm - 2:30 pm
This course addresses the new professional shopper profile by examining both the customer-oriented features of the industry as well as the general business principles of the fashion industry. Topics analyze the profession of the personal shopper, understanding the nature of services provided, as well as the strategies advised to clients from wardrobe analysis and purchasing. During the course, students will discuss fashion both in relationship to fashion history and international trends as well as communication and protocol for special occasions such as events. The final part of the class will include career guidance and marketing and promotion principles to build a customer base.

Contact Hours: 45
3.0 Credits
Merchandising | Course #: FT FM FM 320 | Section: 101 | Open
Location: TBA
Instructor: TBA
Friday 12:00 pm - 2:30 pm
This course is an introduction to marketing and merchandising concepts in fashion retail, with an emphasis on the apparel and accessory industry in Italy. Students learn terminology specific to the field and how to forecast trends. Other topics include: visual merchandising, planning, advertising, roles and components of the primary and secondary advertising, roles and components of the primary and secondary markets, different forms of in-store and non-store retail, consumer behavior and profiles, information systems, store location and design, and assessing the quality/cost equation of products. On-site visits to fashion retailers, buyers and trade fairs in Florence and Milan are an integral part of this course.
Contact Hours: 45
3.0 Credits
Merchandising | Course #: FT FM FR 350 | Section: 101 | Open
Pre-requisite: Cover letter, CV, and material pertinent to the chosen area, interview.
This special project allows the student to interact with the local fashion economy through FLY Fashion Loves You, the retail store operated by the students and faculty members of FAST. The fashion retail management special project involves store organization, business procedures and client relations. Students will have the chance to be immersed in the fashion retail industry through duties that include but are not limited to sales, stocking, floor management, customer service, promotion, and research. This special project course features experiential learning hours with our Community Engagement Member Institutions (CEMI). CEMI are dynamic learning environments created to foster learning through a structured interaction with the community. Students will be involved in learning by doing through real projects and integration with the local population and territory in order to remove cultural and learning barriers as well as to develop a strong likelihood for success in life. The experiential learning hours are fully supervised by instructors who track students step by step during their learning experience, monitor and advise according to student needs, and support student initiative. This unique learning model allows students to benefit from an all-encompassing educational experience based on theory and practice in real enterprises, learning of comprehensive operational processes, problem-solving, leadership, and management.
Contact Hours: 150
3.0 Credits
Merchandising | Course #: FT FM RO 350 | Section: 101 | Open
Instructor: TBA
Monday 9:00 am - 11:30 am
This course will prepare students to work, run, and manage a retail shop successfully and provides theoretical insights into customer expectations and service delivery. Throughout the course, standard elements of a retail shop will be analyzed and focus on retail management will be given. This class will strengthen decision-making skills regarding expense planning, suppliers, store layout, and promotional strategies. Under the supervision of seasoned professionals, students will spend a portion of the course operating the school retail spaces (fashion retail store, restaurant, pastry shop) that are open to the local community. Here, theoretical knowledge, shop floor management skills, and ability to perform head office functions will all be developed in the context of retail. In order to offer a comprehensive view of retail management, experiential learning activities are scheduled in varying types of retailers, each of them characterized by different competitors, products sold, customers, and style of service required. This class includes experiential learning with CEMI.
Contact Hours: 45
6.0 Credits
Merchandising | Course #: FT FM RO 355 | Section: 101 | Open
Instructor: TBA
Monday 9:00 am - 11:30 am
This course will prepare students to work, run, and manage a retail shop successfully and provides theoretical insights into customer expectations and service delivery. Throughout the course, standard elements of a retail shop will be analyzed and focus on retail management will be given. This class will strengthen decision-making skills regarding expense planning, suppliers, store layout, and promotional strategies. Under the supervision of seasoned professionals, students will spend a portion of the course operating the school retail spaces (fashion retail store, restaurant, pastry shop) that are open to the local community. Here, theoretical knowledge, shop floor management skills, and ability to perform head office functions will all be developed in the context of retail. In order to offer a comprehensive view of retail management, experiential learning activities are scheduled in varying types of retailers, each of them characterized by different competitors, products sold, customers, and style of service required. This course includes experiential learning hours with our Community Engagement Member Institutions (CEMI). CEMI are dynamic learning environments created to foster learning through a structured interaction with the community. In addition to regular lecture hours, students will be involved in learning by doing through real projects and integration with the local population and territory in order to remove cultural and learning barriers as well as to develop a strong likelihood for success in life. The experiential learning hours are fully supervised by instructors who track students step by step during their learning experience, monitor and advise according to student needs, and support student initiative. This unique learning model allows students to benefit from an all-encompassing educational experience based on theory and practice in real enterprises, learning of comprehensive operational processes, problem-solving, leadership, and management.
Contact Hours: 45
3.0 Credits
Merchandising | Course #: FT FM VM 325 | Section: 101 | Open
Instructor: TBA
Tuesday 12:00 pm - 2:30 pm
Pre-requisite:
This course examines the creative field of visual merchandising and its importance to the retail and fashion industries. Students develop skills in the evaluation and implementation of visual merchandising concepts. The key elements covered include merchandising, principles and elements of design, terminology, and evaluation.
Contact Hours: 90
6.0 Credits
Merchandising | Course #: PS EL SF 365 | Section: 101 | Open
Wednesday 9:00 am - 11:30 am
This course addresses the procedures involved in managing a fashion retail enterprise and the decision-making inherent in successful merchandising for smaller-scale stores. Knowledge will be acquired through lab practice gained by running a real enterprise in which students and professionals exchange their knowledge and propose successful solutions to be applied. Coursework includes site visits to well-known Italian luxury brands in Florence such as Ferragamo, Gucci, and Cavalli (companies may change according to availability), and special guest lectures from local prominent emerging designers.
This course includes experiential learning hours with our Community Engagement Member Institutions (CEMI). CEMI are dynamic learning environments created to foster learning through a structured interaction with the community. In addition to regular lecture hours, students will be involved in learning by doing through real projects and integration with the local population and territory in order to remove cultural and learning barriers as well as to develop a strong likelihood for success in life. The experiential learning hours are fully supervised by instructors who track students step by step during their learning experience, monitor and advise according to student needs, and support student initiative. This unique learning model allows students to benefit from an all-encompassing educational experience based on theory and practice in real enterprises, learning of comprehensive operational processes, problem-solving, leadership, and management.
Contact Hours: 150

Fine Arts

3.0 Credits
Art Education | Course #: FA AE AT 300 | Section: 101 | Closed
Location: TBA
Instructor: TBA
Tuesday 12:00 pm - 2:30 pm
This lecture/lab course introduces students to the therapeutic functions of art. The aim is to have students familiarize with art therapy methods and techniques whose primary objective is to develop the creative potential present in every human being. During the class meetings students will use their own personal experiences to help them to understand the function of art within a therapeutic context: students will in effect conduct experiments on themselves. This hands-on experience will then be compared with the theoretical ideas outlined in the required readings. In the laboratory/studio part of the course students will handle a great variety of art materials ranging from the more traditional to less common items, such as buttons, boxes, leaves and so on. The aim is to facilitate self-expression on a non-verbal and creative level and in a safe environment, open to the free exchange of opinions and untouched by prejudiced or judgmental attitudes. All these essential elements which make up the created image - space, color, movement and form - will be examined and put to the test as expressive and symbolic tools of one;s inner world. This class includes Experiential Learning with CEMI.
Contact Hours: 45
4.0 Credits
Art Education | Course #: FA AE AT 304 | Section: 101 | Closed
Tuesday 12:00 pm - 2:30 pm
This lecture/lab course introduces students to the therapeutic functions of art. The aim is for students to become familiar with art therapy methods and techniques whose primary objective is to develop creative expressions. During class meetings, students will use their own personal experiences by conducting direct experiments to understand the function of art within a therapeutic context. This hands-on experience will then be compared with the theoretical ideas outlined in the required readings. In the laboratory/studio part of the course, students will handle a great variety of art materials ranging from the more traditional to less common objects. The aim is to facilitate self-expression on a non-verbal and creative level and in a safe environment, open to the free exchange of opinions and untouched by prejudiced or judgmental attitudes. The essential elements that compose the created image - space, color, movement, and form - will be examined and put to the test as expressive and symbolic tools of one's inner world.
Contact Hours: 45
3.0 Credits
Art Education | Course #: FA AE GA 350 | Section: 101 | Open
Instructor: TBA
Monday 3:00 pm - 5:30 pm
Pre-requisite: Cover letter, CV, and material pertinent to the chosen area, interview.
The objectives of this special project are based on creating an opportunity for the student to observe and participate in the coordinating and curating activities of an art gallery. Students will be exposed to various tasks including daily operations, exhibitions, catalog creation, show installation, and interaction with local and international artists. The student will also assist the on-site curator with promotional tasks ranging from press releases to social networking. This special project course features experiential learning hours with our Community Engagement Member Institutions (CEMI). CEMI are dynamic learning environments created to foster learning through a structured interaction with the community. Students will be involved in learning by doing through real projects and integration with the local population and territory in order to remove cultural and learning barriers as well as to develop a strong likelihood for success in life. The experiential learning hours are fully supervised by instructors who track students step by step during their learning experience, monitor and advise according to student needs, and support student initiative. This unique learning model allows students to benefit from an all-encompassing educational experience based on theory and practice in real enterprises, learning of comprehensive operational processes, problem-solving, leadership, and management.
Contact Hours: 150
3.0 Credits
Art Education | Course #: FA AE GA 450 | Section: 101 | Open
Instructor: TBA
Pre-requisite: A2 level of Italian language. Cover letter, CV, and material pertinent to the chosen area, interview.
This internship course involves students in the curating activities of a professional fine arts gallery. Students will collaborate with curators and gallery managers on the organizational and operational tasks of developing, organizing, and implementing an art exhibition. Interaction with local and international artists will be a fundamental aspect of the internship, and duties will range from logistical preparation, administrative duties for the gallery management, promotion and press documentation, and other tasks assigned by the organization. This internship course aims to prepare students for the professional world and features an unsalaried internship scheduled individually for a minimum of ten hours per week. Students generally serve as part-time interns from Monday through Friday, although some internships may require weekend hours. The internship enhances students knowledge through field experience held in a professional environment overseen by a supervisor, who regularly monitors the internship progress and the guides the student preparation of a final analytical report and portfolio. Placements will vary depending on the students language and professional skills.
Contact Hours: 120
3.0 Credits
Art Education | Course #: FA AE GE 345 | Section: 101 | Open
Monday 6:00 pm - 8:30 pm
Introduces all aspects of the working of an art gallery. Students will be involved in curating and marketing art shows and auctions through a community and on campus promotions.
Contact Hours: 45
3.0 Credits
Ceramics | Course #: FA CE CE 200 | Section: 101 | Closed
Location: Via San Gallo 45- Art Room
Instructor: TBA
Wednesday 3:00 pm - 5:30 pm
In this course, students will work on pottery and/or ceramic sculpture projects. In the first part of the course, emphasis will be on different clay hand-building techniques. In the second part of the course, students will progress to a variety of surface decoration techniques and different methods of firing. Slide lectures will give students essential information on the nature of clay and glazes. the history of Mediterranean ceramics will be covered during in-class lectures. Students will be introduced to local Tuscan artisan traditions and the work of contemporary ceramic artists during field trips.

Contact Hours: 90
3.0 Credits
Mixed Media | Course #: FA MM MM 300 | Section: 101 | Open
Location: TBA
Instructor: TBA
Monday 12:00 pm - 2:30 pm
Pre-requisite: Foundation Painting
In this course, students will develop an inventive and experimental approach to a variety of media, both traditional and nontraditional. Students initially work with collage, then advance into more conceptual projects using objects , decoupage, text and image, and photo-montage. Nontraditional uses of traditional materials are explored, as well as the boundaries between painting and sculpture.


Contact Hours: 90
3.0 Credits
Painting & Drawing | Course #: FA FD WP 210 | Section: 101 | Open
Location: TBA
Instructor: TBA
Thursday 12:00 pm - 2:30 pm
This art course aims to make students aware of their creativity as well as to teach them how to deal and take advantage of it. The course will be able to single out the artistic techniques that suit him or her best, as well as to master and appropriate them as tools for expressing his or her own world. The course consists of lectures and workshops. Lectures focus on nature of creativity, art, genius, technique, aesthetic and artistic judgement in the history of art and philosophy from ancient Greece to present times. Workshops include a wide range of exercises based on creative telling, writing, painting, and moving.
Contact Hours: 45
3.0 Credits
Painting & Drawing | Course #: FA PD AD 320 | Section: 101 | Open
Location: Corso Tintori, 21 - Painting Studio
Instructor: TBA
Monday 3:00 pm - 5:30 pm
Pre-requisite: Intermediate Drawing
In this challenging course, students focus simultaneously on mastering the formal elements of drawing (line, tone, space and composition) and expressing their own creative goals. In the first part of the course, the student will deal with figure and object drawing, using different materials and techniques. Slide lectures, critiques and discussions supplement the studio work. the second part of the course will focus on the development of individual projects.

Contact Hours: 90
3.0 Credits
Painting & Drawing | Course #: FA PD FD 120 | Section: 101 | Open
Location: Via San Gallo 45- Painting Room
Instructor: TBA
Monday 9:00 am - 11:30 am
Working from still life, the natural and urban surroundings of the city of Florence and figure models, the student will learn the basic techniques of drawing, perspective, proportion, and composition. Students will explore the different media of drawing: pencil, charcoal, pen and ink. group and individual critiques are an integral part of this course.

Contact Hours: 90
3.0 Credits
Painting & Drawing | Course #: FA PD FP 120 | Section: 101 | Closed
Location: Via San Gallo 45- Painting Room
Instructor: TBA
Wednesday 9:00 am - 11:30 am
This course teaches beginning students the fundamental principles and techniques of painting, focusing on oil painting with concentration on human figures and still-life. Students will learn the build-up of form, tone and color on a two-dimensional surface. Practical demonstrations are supplemented by slide lectures and visits to Florentine museums to view oil paintings first hand. Group and individual critiques are an integral part of the course.

Contact Hours: 90
3.0 Credits
Painting & Drawing | Course #: FA PD FS 225 | Section: 101 | Closed
Location: via San Gallo 45- Art Room
Instructor: TBA
Tuesday 3:00 pm - 5:30 pm
This course is designed to take full advantage of the student's unique experiences living and studying in the city of Florence. With on-site inspiration channeled into artistic creativity, students will draw on location at sites of historical significant and visual interest ranging from architectural masterpieces, landscape vistas and medieval streets to formal gardens, street markets and Renaissance fountains. Slide lectures will document the rich history of how Florence and its environs have attracted and inspired visiting artists for centuries. Students will develop individual sketchbooks with the aim of building up source material for future projects.

Contact Hours: 45
3.0 Credits
Painting & Drawing | Course #: FA PD ID 220 | Section: 101 | Open
Monday 3:00 pm - 5:30 pm
Pre-requisite: Foundation Drawing or it's equivalent
This course is designed for students who have taken Foundation Drawing or its equivalent. Figure models are used extensively to teach a more advanced understanding of the anatomy and structure of the human body. Coupled with their own explorations, student will be introduced to the Italian Renaissance's focus on the human form through museum visits and slide lectures. Students will also focus on understanding figure and ground, the relationship between the volume of a figure and the space which surrounds it. group and individual critiques are an integral part of the course.


Contact Hours: 90
3.0 Credits
Painting & Drawing | Course #: FA PD WC 330 | Section: 101 | Open
Location: Corso Tintori, 21 - Painting Studio
Instructor: TBA
Wednesday 12:00 pm - 2:30 pm
This course is aimed at students who are interested in focusing on watercolor, tempera and gouaches technique. This course is based on modern painting techniques along with classical structure. Form, value, and proportions will be studied as means of determining space, shape, volume and composition. Emphasis on transparent watercolor techniques including the exploration of mixed media. Learning various brushwork techniques, interaction of shapes, of color, of negative and positive space will be thoroughly investigated so as to create vital, alive and fluid watercolors. The aim is to re enforce each student's level of observation, interpretation and critical ability so as to allow a natural and skillful approach toward watercolor painting.



Contact Hours: 45

Food and Wine Studies

3.0 Credits
Baking and Pastry | Course #: FW BP BP 450 | Section: 101 | Open
Instructor: TBA
Pre-requisite: Open to culinary arts and baking & pastry majors or students who have taken previous coursework in the above fields. Cover letter, CV, and material pertinent to the chosen area, interview.
Through this placement, students are involved in back and front of the house operations at Fedora, the school pastry shop. The hands-on experience is designed to prepare future pastry chefs for the production of pastries, baked goods, and desserts. Emphasis is placed on proper baking techniques, knife and piping skills, and mixing methods. Students will learn how to adjust recipes to produce both products in large volumes and specialty items. Students will also perform front of the house duties in order to complete a comprehensive vision and understanding of the activities, functions, and organization of a baking and pastry shop for future entrepreneurial activities. This placement may require shifts that take place on weekends and holidays. This internship course aims to prepare students for the professional world and features an unsalaried internship scheduled individually for a minimum of ten hours per week. Students generally serve as part-time interns from Monday through Friday, although some internships may require weekend hours. The internship enhances students knowledge through field experience held in a professional environment overseen by a supervisor, who regularly monitors the internship progress and the guides the students preparation of a final analytical report and portfolio. Placements will vary depending on the students language and professional skills.
Contact Hours: 150
3.0 Credits
Baking and Pastry | Course #: FW BP BP 550 | Section: 101 | Open
Instructor: TBA
Pre-requisite: Open to culinary arts and baking & pastry majors or students who have taken previous coursework in the above fields. Cover letter, CV, and material pertinent to the chosen area, interview.
Through this special project course, students are involved in back and front of the house operations at Fedora, the school pastry shop. The hands-on experience is designed to prepare future pastry chefs for the production of pastries, baked goods, and desserts. Emphasis is placed on proper baking techniques, knife and piping skills, and mixing methods. Students will learn how to adjust recipes to produce both products in large volumes and specialty items. Students will also perform front of the house duties in order to complete a comprehensive vision and understanding of the activities, functions, and organization of a baking and pastry shop for future entrepreneurial activities. This special project course features experiential learning hours with our Community Engagement Member Institutions (CEMI). CEMI are dynamic learning environments created to foster learning through a structured interaction with the community. Students will be involved in learning by doing through real projects and integration with the local population and territory in order to remove cultural and learning barriers as well as to develop a strong likelihood for success in life. The experiential learning hours are fully supervised by instructors who track students step by step during their learning experience, monitor and advise according to student needs, and support student initiative. This unique learning model allows students to benefit from an all-encompassing educational experience based on theory and practice in real enterprises, learning of comprehensive operational processes, problem-solving, leadership, and management.
Contact Hours: 150
3.0 Credits
Culinary Arts | Course #: FW CA CA 450 | Section: 101 | Open
Instructor: TBA
Pre-requisite: Open to culinary arts and baking & pastry majors or students who have taken previous coursework in the above fields. Cover letter, CV, and material pertinent to the chosen area, interview
Under the supervision of an Executive Chef who manages the operations of the kitchen, students of the culinary arts internship course are involved in the daily operations of the restaurant industry. Line cooks are entry-level kitchen positions that focus on learning technique, speed, and consistency. Interns must be highly motivated and understand proper preparation techniques, become familiarized with recipes to ensure consistency, gain a command of timing in the kitchen, reduce and manage food waste, handle commercial kitchen equipment, and perform duties as directed by the kitchen brigade. This placement may require shifts that take place on the weekend and holidays. This internship course aims to prepare students for the professional world and features an unsalaried internship scheduled individually for a minimum of ten hours per week. Students generally serve as part-time interns from Monday through Friday, although some internships may require weekend hours. The internship enhances students knowledge through field experience held in a professional environment overseen by a supervisor, who regularly monitors the internship progress and the guides the students preparation of a final analytical report and portfolio. Placements will vary depending on the students language and professional skills.
Contact Hours: 120
3.0 Credits
Dietetics & Nutrition | Course #: FW DN HN 150 | Section: 101 | Closed
Instructor: TBA
Thursday 9:00 am - 11:30 am
Studies have shown that following the Mediterranean diet has many health benefits, especially when combined with exercise. This course includes lectures on various forms of physical and lifestyle activities and an overview of their respective health benefits. Lectures will also include visits to athletic centers within the local community and the nutritional aspects of the Mediterranean diet, and particularly the Italian culinary tradition. Cooking labs, wine tastings, and physical activity are integral components of the course and will result in the creation of a customized exercise and nutritional program by the student. This course also features a field learning component in relevant Italian locations to supplement and enrich academic topics.


Contact Hours: 45
3.0 Credits
Dietetics & Nutrition | Course #: FW DN IN 305 | Section: 101 | Closed
Location: Via Guelfa 85 - Excelsior
Instructor: TBA
Wednesday 12:00 pm - 2:30 pm
This course introduces students to the basic nutrition concepts such as calories, nutrient density and dietary reference intake. Through the course the characteristics and the role of the basic nutrients (protein, carbohydrates, lipids, vitamins and minerals) will be closely examined and different food combinations analyzed and discussed. The concept of food pyramid will be extensively analyzed and different food pyramids and their cultural and scientific backgrounds compared: the Mediterranean, the USDA, the traditional Latin American, the Asian and the Vegetarian. Menu composition and meal planning will be discussed form the nutritionist's point of view.
Contact Hours: 45
3.0 Credits
Dietetics & Nutrition | Course #: FW DN LN 160 | Section: 101 | Open
Wednesday 9:00 am - 11:30 am
This course offers a comprehensive approach to wellness, nutrition, and fitness from a lifetime perspective. Course topics will examine how healthy lifestyles span across the continuum of lifespans and ages with a focus on how dietary and fitness needs evolve throughout the four main life-stages: childhood, youth, adulthood, and for the elderly. Theoretical core concepts of how dietary and fitness needs are correlated to mental health and adapt according to each life-stage will be addressed along with a comparative focus on the Italian and Mediterranean approach. In addition to in-class lectures, the course features hands-on field experiences in nutrition labs for healthy diets and physical activities held in local Italian fitness facilities. Students will implement course topics and to cultivate student motivation for incorporating them into their own daily lives.
Contact Hours: 45
3.0 Credits
Food & Culture | Course #: FW FC EC 308 | Section: 101 | Closed
Location: Via Guelfa 85 - Excelsior
Instructor: TBA
Tuesday 6:00 pm - 8:30 pm
This course will cover all aspects of chocolate from the scientific,
cultural, and gastronomic points of view. topics include its history from
its Aztec origins to globalization during the Industrial Revolution, the hotly
debated health and aphrodisiac issues surrounding chocolate, the
role of chocolate in literature and films. Students will be introduced to
the processes of chocolate production, types of finished chocolate
products, past and present trends of chocolate preparation and
service, the notions of chocolate pairing, and the chemical makeup of
chocolate and how this influences medical/scientific research. In
addition to the theoretic part of the course, hands on workshops will be
dedicated to chocolate tastings and both classic and innovation
chocolate preparations.
Contact Hours: 45
3.0 Credits
Food & Culture | Course #: FW FC FC 340 | Section: 101 | Closed
Tuesday 12:00 pm - 2:30 pm
Pre-requisite:
This course is targeted towards students with an interest in Italian food traditions, society, and culture. The main focus consists of what is generally defined as made in Italy-culture and style in post-war Italy. Also covered are the relationships between Italian traditions, folklore and contemporary Italian society drawing from examples including festivals, food, tourism and economy, and the influence of foreign civilizations. Students will be asked to regard the subject of food outside of the context of ingredients and the procedures used to create a dish; we will instead examine a large scale context in which food is either featured as a main component or an integral element in cultural situations. Thus the student is asked first and foremost to observe the presented material across an anthropologic lens that roves over the entire Italian peninsula. Lectures will be complemented by student cooking labs and tastings.
Contact Hours: 45
3.0 Credits
Food & Culture | Course #: FW FC FT 260 | Section: 101 | Closed
Location: Via Guelfa 85 - Excelsior
Instructor: TBA
Monday 6:00 pm - 8:30 pm
Italian cuisine draws from food-based traditions that have developed over the centuries spanning Italy's political, cultural, and social formation. This course will introduce the student to the foundational food traditions that unite the Italian peninsula as well as the traditions that distinguish regional differences. Key concepts focus on the development of unchanging traditions and their cultural significance in contemporary society. Lectures will be complemented by student cooking labs and tastings.
Contact Hours: 45
3.0 Credits
Food & Culture | Course #: FW FC MD 325 | Section: 101 | Closed
Location: Via Guelfa 85 - Excelsior
Instructor: TBA
Tuesday 12:00 pm - 2:30 pm
Pre-requisite:
The course includes lectures on typical Italian products that make the Mediterranean diet the symbol of healthy living: olive oil, pasta, rice, polenta, etc. The food pyramid will be analyzed and compared with the everyday home food in Italy. Lectures will be complemented by student cooking labs and tastings. Hands-on preparation of the most typical dishes of the Mediterranean diet.
Contact Hours: 45
3.0 Credits
Food & Culture | Course #: FW FC SF 300 | Section: 101 | Closed
Thursday 12:00 pm - 2:30 pm
Considering the renewed global interest in local sourcing and the growth of Km practices (locally produced), the study of sustainable food systems is an essential component in the education of an ethically-minded food industry learner. The course takes its cue from the Italian example based on regionalism and the table as an expression of local territories, and how these factors have influenced the national food industry. It analyzes the industry and the production of food (fish, meat, dairy, fruit, vegetables, and grains) and focuses on packaging, trace-ability (labels),and distribution while exploring the social aspect of the food supply chain. Sustainability principles will be analyzed,as well as case studies in Italian food and beverage service and retailing. A strong focus is placed on seasonality, food policies, and food education. The course objective is to provide students with a solid conceptual framework in order to analyze the Italian food industry and the food production system from a sustainable perspective. Through the understanding of the broader concept of sustainability, students will be able to explore the social, economic, and environmental implications of food production and consumption and to identify the global threats in terms of public health. Students will develop critical skills by analyzing sustainability as active citizens, consumers, and entrepreneurs. The analysis and rethinking of economic, social, and agricultural alternatives the current food production system will also be developed. Lectures will be complemented by visits, food tours, tastings, and cooking labs.

Contact Hours: 45
3.0 Credits
Food, Family & Consumer Sciences | Course #: FW FS FB 310 | Section: 101 | Open
Instructor: TBA
Thursday 12:00 pm - 2:30 pm
Family enterprises have always been central to the social and economic fabric of Italy. Some of the world's oldest family companies are Italian and the city of Florence represents a very important starting point for some of these. The course will explore the evolution, characteristics and significance of Italian family firms and it will also analyze the changes and trends in Italian family business over the centuries and how this system with 2,000 years of history behind is reacting to an age of increasing European unity and integration, mass immigration to Italy, globalization and competition with China and India. The first part of the course will give an overview of the history of family-owned firms from the Roman empire to the present day and their role in the social, political and economic life of Italy. The second part will consider case studies in different sectors: wine and food, fashion, the automobile industry and the hospitality sector.


Contact Hours: 45
3.0 Credits
Wine & Culture | Course #: FW WC PF 335 | Section: 101 | Open
Location: Via Guelfa 85 - Excelsior
Instructor: TBA
Friday 12:00 pm - 2:30 pm
Pre-requisite:
The capacity to offer the best wine as a combination for chosen dishes is a very important task. the course includes an analysis of the "combination technique" used today by the Italian association of Sommeliers, sensory and quality evaluations, practical workshops on the most successful matches as well as the creation of new flavor combination.
Contact Hours: 45
3.0 Credits
Wine & Culture | Course #: FW WC RW 330 | Section: 101 | Closed
Location: Via Guelfa 85 - Excelsior
Instructor: TBA
Wednesday 12:00 pm - 2:30 pm
Pre-requisite:
The wine-related culture in Italy takes its origins from the successful combination of rural and noble expertise always devoted to wines. The structure of Italian wines; their harmony, and their refinement reflect the link between the farmer, who learns directly from nature, and the refined Renaissance gentleman, noble by education and tradition. The course aims to provide the student with images, feelings, and flavors of wine across the cultural, architectural, economic and historical aspects
of Italian civilization that is now experiencing a second rebirth.

Contact Hours: 45
3.0 Credits
Wine & Culture | Course #: FW WC WT 310 | Section: 101 | Open
Location: TBA
Instructor: TBA
Thursday 12:00 pm - 2:30 pm
This course is a specialized survey of the wine culture and society in Tuscany. the different wine producing zones of the region will be examined, from bigger makes such as Chianti and Super Tuscany to lesser-commercialized yet upcoming areas like Montecucco towards the south. on a socio-cultural level, the role of wine on the Tuscan table, festivities, customs, and social settings constitute an integral aspect of this course in order to introduce students to the underlying human context behind the production and service of Tuscan wines.



Contact Hours: 45
3.0 Credits
Wine Expertise | Course #: FW WE WS 350 | Section: 101 | Open
Pre-requisite: Cover letter, CV, and material pertinent to the chosen area, interview.
Students enrolled in Wine Service Beverage Management special project will be acquire and practice skills related to managing the wine and beverage service at GANZO, the school restaurant and creative learning lab of Apicius International School of Hospitality. Under the leadership and supervision of wine service professionals, students will also have the opportunity to develop an understanding of the activities, functions, and organization of a restaurant and/or wineries. The aim of the special project is to increase knowledge of wine service, presentation methods, restaurant procedures, wine expertise, and pairing in the hospitality industry. This special project course features experiential learning hours with our Community Engagement Member Institutions (CEMI). CEMI are dynamic learning environments created to foster learning through a structured interaction with the community. Students will be involved in learning by doing through real projects and integration with the local population and territory in order to remove cultural and learning barriers as well as to develop a strong likelihood for success in life. The experiential learning hours are fully supervised by instructors who track students step by step during their learning experience, monitor and advise according to student needs, and support student initiative. This unique learning model allows students to benefit from an all-encompassing educational experience based on theory and practice in real enterprises, learning of comprehensive operational processes, problem-solving, leadership, and management.
Contact Hours: 150

Global Studies

3.0 Credits
Anthropology | Course #: GS AN CI 202 | Section: 101 | Closed
Location: TBA
Instructor: TBA
Thursday 3:00 pm - 5:30 pm
The study of Italian culture helps the student to acquire a deep awareness of both cultural unity and regional diversity. This course is intended to provide students with an in-depth introduction to Italian culture and to broaden ones awareness and understanding of the role of cultural heritage in customs and lifestyles. Lectures will provide students with an organized, focused, and academic understanding of Italian history, art, architecture, food, religion and culture. The course provides additional enrichment through basic notions of Italian language and terminology along with assigned readings and a final paper. On-site teaching is a significant part of this course and is aimed to provide the student with an incomparable experience of studying important sites of artistic architectural and social relevance in present-day Italy. Students are encouraged to observe the sites through active participation and to discuss their observations using specific and analytic social assessment skills. Florence only.
Contact Hours: 45
6.0 Credits
Anthropology | Course #: GS AN CI 207 | Section: 101 | Closed
Pre-requisite: PLEASE NOTE: Class prior to the start of the semester. Students need to arrive in ROME
One week before semester/summer session with focus on Italian culture: Rome, Southern Tuscany, Versilia (Fall-Summer), Rome-Orvieto-Perugia (Spring). The course consists of 3 hours of Italian culture with a language component per day, on-site teaching. The study of Italian culture helps the student to acquire a deep awareness of both cultural unity and regional diversity. This course is intended to provide students with an in-depth introduction to Italian culture and to broaden ones awareness and understanding of the role of cultural heritage in customs and lifestyles. Lectures will provide students with an organized, focused, and academic understanding of Italian history, art, architecture, food, religion and culture. The course provides additional enrichment through basic notions of Italian language and terminology along with assigned readings and a final paper. On-site teaching is a significant part of this course and is aimed to provide the student with an incomparable experience of studying important sites of artistic architectural and social relevance in present-day Italy. Students are encouraged to observe the sites through active participation and to discuss their observations using specific and analytic social assessment skills.
Contact Hours: 90
3.0 Credits
Anthropology | Course #: GS SD GE 350 | Section: 101 | Open
Instructor: TBA
Thursday 9:00 am - 11:30 am
Pre-requisite: Introduction to Economics (Micro and/or Macro)
This course is divided into two sections. Section 1 will give an overview of the global economy evolution throughout the past five centuries. This section will discuss the emergence of the New World Economy and examine the integration of product, labor and capital markets. Section 2, using micro and macroeconomic analysis tools, will look at the catalysts for and obstructers of market integration, and the impact of globalization on the economy and welfare of nations. topics discussed will include: the role of international institutions such as the IMF and WTO, the impact of changing economic environments on competitive strategy, the emerging trade blocs (European Union, NAFTA), the fluctuation of exchange rates, and the emergence of new markets.

* Global Leaders Certificate Program approved course *


Contact Hours: 45
3.0 Credits
Happiness Sciences | Course #: GS HS AY 190 | Section: 101 | Closed
Monday 6:00 pm - 8:30 pm
This course provides students with an introduction to the art of yoga and meditation to gain an understanding of the philosophical and spiritual contexts that the discipline is rooted in. The course investigation begins with the notion of awareness, and the acquisition of the term through an overview of the principal asanas and their correct practice. The spiritual aspects of yoga are experienced in the form of various meditation techniques from different philosophies as well as the study of pranayama breathing exercises. Topics also include an examination of yoga props as well as dietary and nutritional guidelines, studied through the lens of yoga philosophy gleaned from sacred texts. The course will cover yoga traditions from ancient times to more contemporary interpretations.
Contact Hours: 45
3.0 Credits
Happiness Sciences | Course #: GS HS AY 190 | Section: 102 | Closed
Monday 3:00 pm - 5:30 pm
This course provides students with an introduction to the art of yoga and meditation to gain an understanding of the philosophical and spiritual contexts that the discipline is rooted in. The course investigation begins with the notion of awareness, and the acquisition of the term through an overview of the principal asanas and their correct practice. The spiritual aspects of yoga are experienced in the form of various meditation techniques from different philosophies as well as the study of pranayama breathing exercises. Topics also include an examination of yoga props as well as dietary and nutritional guidelines, studied through the lens of yoga philosophy gleaned from sacred texts. The course will cover yoga traditions from ancient times to more contemporary interpretations.
Contact Hours: 45
3.0 Credits
Happiness Sciences | Course #: GS HS ER 310 | Section: 101 | Open
Tuesday 6:00 pm - 8:30 pm
This course is a survey of the different religions and philosophical systems of India, China, Japan, and Southeast Asia, including Hinduism, Jainism, Sikhism, Buddhism (Theravada, Mahayana, Vajrayana), Taoism, Confucianism, and Shinto. The course will examine a significant number of specific themes and concepts such as wisdom, virtue, liberation, enlightenment, yogic discipline, meditation, guru devotion, and ethical behaviour. Excerpts from important texts of covered traditions will be analyzed including The Upanishads, The Bhagavad Gita, the Tao Te Ching, The Dhammapada, and The Confucian Canon. The teachings and writings of influential contemporary spiritual leaders will also be discussed.
Contact Hours: 45
3.0 Credits
Happiness Sciences | Course #: GS HS HN 150 | Section: 101 | Closed
Instructor: TBA
Thursday 9:00 am - 11:30 am
Studies have shown that following the Mediterranean diet has many health benefits, especially when combined with exercise. This course includes lectures on various forms of physical and lifestyle activities and an overview of their respective health benefits. Lectures will also include visits to athletic centers within the local community and the nutritional aspects of the Mediterranean diet, and particularly the Italian culinary tradition. Cooking labs, wine tastings, and physical activity are integral components of the course and will result in the creation of a customized exercise and nutritional program by the student. This course also features a field learning component in relevant Italian locations to supplement and enrich academic topics.

Contact Hours: 45
3.0 Credits
Happiness Sciences | Course #: GS HS LN 160 | Section: 101 | Open
Wednesday 9:00 am - 11:30 am
This course offers a comprehensive approach to wellness, nutrition, and fitness from a lifetime perspective. Course topics will examine how healthy lifestyles span across the continuum of lifespans and ages with a focus on how dietary and fitness needs evolve throughout the four main life-stages: childhood, youth, adulthood, and for the elderly. Theoretical core concepts of how dietary and fitness needs are correlated to mental health and adapt according to each life-stage will be addressed along with a comparative focus on the Italian and Mediterranean approach. In addition to in-class lectures, the course features hands-on field experiences in nutrition labs for healthy diets and physical activities held in local Italian fitness facilities. Students will implement course topics and to cultivate student motivation for incorporating them into their own daily lives.
Contact Hours: 45
3.0 Credits
Happiness Sciences | Course #: GS HS MP 270 | Section: 101 | Open
Location: Corso Tintori 21- Artemisia Room
Instructor: TBA
Tuesday 3:00 pm - 5:30 pm

Work life requires a high degree of mental clarity and focus. Without
effective tools to deal with that pressure, the result is often an emotional,
mental and physiological imbalance, at work as well as at home.
However, it is possible to live up to our daily challenges, and do so with
clarity, kindness and happiness. mindfulness training is an active
observation and training of the neural networks of our brain. the course
aims at offering students the possibility to achieve previously
inconceivable levels of concentration to unlock the power of a focused
mind.
Contact Hours: 45
3.0 Credits
Happiness Sciences | Course #: GS HS WA 300 | Section: 101 | Open
Monday 3:00 pm - 5:30 pm
This course will introduce students to the world of walking as an artistic, philosophical, political, literary, inspirational - as well as physical - experience. While exploring different types of walking, the concept of "wanderlust" will also be analyzed and discussed from both an anthropological and philosophical perspective, to provide students with a thorough overview of the traveling and walking experience both in natural and urban landscapes. Different types of walking activities will be an integral component of the course, allowing students to reflect upon walking as an act of desire, escape, imagination, freedom, rebellion, and well-being.
Contact Hours: 45
3.0 Credits
Multicultural Diversity and Gender Studies | Course #: GS DG WL 290 | Section: 101 | Closed
Wednesday 9:00 am - 11:30 am
This course will explore love and romantic relationships through the words of notable individuals from the past. The letters written by great men and women - poets, novelists, musicians, philosophers, politicians, kings and queens - to their loved ones will provide an opportunity for students to examine the evolution of romantic relationships from the ancient Roman times to modern days, with a special focus dedicated to the 18th and 19th century. Through reading, analyzing, and discussing love letters and other background materials, students will explore the ties between the experience of love and its expression through the means of writing as a characteristic trait of human interaction, from an historical, social, cross-cultural, and literary point of view.
Contact Hours: 45
3.0 Credits
Peace Studies | Course #: GS PS EG 340 | Section: 101 | Open
Location: TBA
Instructor: TBA
Friday 9:00 am - 11:30 am
Is globalization good or bad? For whom? Will it go away or is it here to stay? Do I need to worry about it? Globalization-freer trade, improved communications, travel, and transportation-together with the information revolution have created new moral challenges and intensified some existing ones across the planet. In reviewing the pros and cons of globalization, we will consider arguments from philosophers, economists, businessmen, labor leaders, environmentalists, journalists, etc., as they examine north-south relations, economic development, population growth and migration, environmental questions, and the state of international law concerning security, the flow of trade, of ideas, and of people.

* Global Leaders Certificate Program approved course *
Contact Hours: 45
3.0 Credits
Peace Studies | Course #: GS PS EW 330 | Section: 101 | Open
Friday 12:00 pm - 2:30 pm
The aim of this course is to introduce the fundamental moral theories and standards and to encourage their application - through mechanisms of moral reflection and judgment - to ethical problems arising throughout the world. The course is articulated through a large number and variety of studies of moral cases drawn from various parts of the world which will bring the student to confront prescriptive moral theories with some degree of sophistication. Our study of such matters as the French legislation against veils in schools, reproductive rights in Italy, U.S. drug laws and Iranian censorship vs. the value of liberty-will inevitably result in meta-ethical reflections, that is, thinking about the nature of morality and the limits of our moral judgment. The students' participation in class discussion is a fundamental element of this class.
Contact Hours: 45
3.0 Credits
Peace Studies | Course #: GS PS HR 280 | Section: 101 | Closed
Location: TBA
Instructor: TBA
Monday 12:00 pm - 2:30 pm
Only in 20th century the international community has progressively
elaborated rules and procedures to state that certain behaviors are
crimes and to make possible the punishment of those committing these acts. The course will provide an introduction to the birth, evolution and contemporary challenges of human rights, humanitarian law and the international systems to maintain peace or restore justice. It aims at offering an overview of the history of Human Rights from their appearance on international scene to contemporary debates; it will analyze the process of definition of crimes against Humanity, crimes against Peace, War crimes and genocide and the mechanisms to protect Humanitarian law: from the emergency logic of Newberg trial after World War II to the institutionalization of International Criminal Justice and the various typologies of humanitarian interventions: Peacekeeping, Peace-making, Peace-enforcing.

* Global Leaders Certificate Program approved course *
Contact Hours: 45
3.0 Credits
Peace Studies | Course #: GS PS PI 335 | Section: 101 | Open
Instructor: TBA
Thursday 9:00 am - 11:30 am
This course analyzes the politics of the Muslim world by tracing the
historical origins of Islamic religious doctrine and the spread of the
practice of Islam in different cultural contexts from South, central and South-East Asia to the Middle East, North Africa and Europe. The course will introduce students to basic Islamic doctrines, the differences between Sunni and Shi'a traditions, Sufi mysticism, and Islamic fundamentalism, and will examine the interplay between religion, politics, and international relations. In the course, students will explore the different forms of political institutions that govern Muslim societies, and will analyze the implications of class, race, gender, and modernism on these societies. In particular, students will learn about at the political and social identity of Muslims in Italy through guest speakers from the Muslim community in Florence and through their own student presentations.
Contact Hours: 45
3.0 Credits
Sustainable Development | Course #: GS SD SF 300 | Section: 101 | Closed
Location: TBA
Instructor: TBA
Thursday 12:00 pm - 2:30 pm
Considering the renewed global interest in local sourcing and the growth of Km practices (locally produced), the study of sustainable food systems is an essential component in the education of an ethically-minded food industry learner. The course takes its cue from the Italian example based on regionalism and the table as an expression of local territories, and how these factors have influenced the national food industry. It analyzes the industry and the production of food (fish, meat, dairy, fruit, vegetables, and grains) and focuses on packaging, trace-ability (labels),and distribution while exploring the social aspect of the food supply chain. Sustainability principles will be analyzed,as well as case studies in Italian food and beverage service and retailing. A strong focus is placed on seasonality,food policies,and food education. The course objective is to provide students with a solid conceptual framework in order to analyze the Italian food industry and the food production system from a sustainable perspective. Through the understanding of the broader concept of sustainability, students will be able to explore the social, economic, and environmental implications of food production and consumption and to identify the global threats in terms of public health. Students will develop critical skills by analyzing sustainability as active citizens, consumers, and entrepreneurs. The analysis and rethinking of economic, social, and agricultural alternatives the current food production system will also be developed. Lectures will be complemented by visits, food tours, tastings,and cooking labs.
Contact Hours: 45
3.0 Credits
Urban Studies | Course #: GS US SP 220 | Section: 101 | Closed
Tuesday 9:00 am - 11:30 am
Street photographers strive to capture the life and culture of city streets, searching for what Henri Cartier-Bresson, probably the most famous street photographer of all, termed the Decisive Moment When it comes to street photography, many photographers traditionally choose to work in black and white, focusing the viewers attention on the subject by eliminating the distraction of color. Wide-angle lenses are used by photographers who like to get in close to the action, a method that encourages interaction between the photographer and subject. Another technique is to use a lens with a long focal length to take photos from a distance and throw the background out of focus. Techniques mastered by Cartier-Bresson, Garry Winogrand and Costas will be examined.

Contact Hours: 45

Hospitality

3.0 Credits
Hospitality and Tourism Management | Course #: HP HT CM 360 | Section: 101 | Closed
Instructor: TBA
Thursday 9:00 am - 11:30 am
Italian destination cities immediately conjure up images of the art, food, fashion, wine, and culture in which their fame lies: fashion shows and la Scala in Milan, Renaissance art in Florence, Brunello wine in Montalcino, the Biennale and Carnevale in Venice. This course will explore how creative advertising strategies have been created and implemented, their effect on city identity, the proliferation of creative areas in destination cities, and the future of creativity and creative marketing. Case studies of both well-established metropoli and developing destinations will be examined.

Contact Hours: 45
3.0 Credits
Hospitality and Tourism Management | Course #: HP HT HO 350 | Section: 101 | Open
Pre-requisite: Cover letter, CV, and material pertinent to the chosen area, interview.
Through this special project course, students are involved in front of the house hospitality operations at Ganzo, the school restaurant. Under the guidance of the Ganzo management, students will gain firsthand practice of customer relations and satisfaction, service, food and beverage operations, collaborative and interpersonal communication between FOH and BOH, and above all practice hospitality skills in an international context. This special project course features experiential learning hours with our Community Engagement Member Institutions (CEMI). CEMI are dynamic learning environments created to foster learning through a structured interaction with the community. Students will be involved in learning by doing through real projects and integration with the local population and territory in order to remove cultural and learning barriers as well as to develop a strong likelihood for success in life. The experiential learning hours are fully supervised by instructors who track students step by step during their learning experience, monitor and advise according to student needs, and support student initiative. This unique learning model allows students to benefit from an all-encompassing educational experience based on theory and practice in real enterprises, learning of comprehensive operational processes, problem-solving, leadership, and management.
Contact Hours: 150
3.0 Credits
Hospitality and Tourism Management | Course #: HP HT IE 200 | Section: 101 | Open
Location: TBA
Instructor: TBA
Wednesday 3:00 pm - 5:30 pm
The course will provide students with a solid grounding of coordination of events and entertainment. The class will focus on the historical evolution, organizational standards and career paths in the field of event management. The lessons will also address theory elements concerning the foundations of strategic planning, financial management, human resources management and event sponsorship. Students will be involved in hands-on projects developed by the schools event manager in order to experience directly many tasks related to the planning and carrying out of events.
This class features a project at Ganzo for Wednesday AperiGanzo. Students will be involved in Wednesday evening shifts as a part of class.
Contact Hours: 45
3.0 Credits
Hospitality and Tourism Management | Course #: HP HT RO 350 | Section: 101 | Open
Instructor: TBA
Monday 9:00 am - 11:30 am
This course will prepare students to work, run, and manage a retail shop successfully and provides theoretical insights into customer expectations and service delivery. Throughout the course, standard elements of a retail shop will be analyzed and focus on retail management will be given. This class will strengthen decision-making skills regarding expense planning, suppliers, store layout, and promotional strategies. Under the supervision of seasoned professionals, students will spend a portion of the course operating the school retail spaces (fashion retail store, restaurant, pastry shop) that are open to the local community. Here, theoretical knowledge, shop floor management skills, and ability to perform head office functions will all be developed in the context of retail. In order to offer a comprehensive view of retail management, experiential learning activities are scheduled in varying types of retailers, each of them characterized by different competitors, products sold, customers, and style of service required. This class includes experiential learning with CEMI.
Contact Hours: 45
6.0 Credits
Hospitality and Tourism Management | Course #: HP HT RO 355 | Section: 101 | Open
Instructor: TBA
Monday 9:00 am - 11:30 am
This course will prepare students to work, run, and manage a retail shop successfully and provides theoretical insights into customer expectations and service delivery. Throughout the course, standard elements of a retail shop will be analyzed and focus on retail management will be given. This class will strengthen decision-making skills regarding expense planning, suppliers, store layout, and promotional strategies. Under the supervision of seasoned professionals, students will spend a portion of the course operating the school retail spaces (fashion retail store, restaurant, pastry shop) that are open to the local community. Here, theoretical knowledge, shop floor management skills, and ability to perform head office functions will all be developed in the context of retail. In order to offer a comprehensive view of retail management, experiential learning activities are scheduled in varying types of retailers, each of them characterized by different competitors, products sold, customers, and style of service required. This course includes experiential learning hours with our Community Engagement Member Institutions (CEMI). CEMI are dynamic learning environments created to foster learning through a structured interaction with the community. In addition to regular lecture hours, students will be involved in learning by doing through real projects and integration with the local population and territory in order to remove cultural and learning barriers as well as to develop a strong likelihood for success in life. The experiential learning hours are fully supervised by instructors who track students step by step during their learning experience, monitor and advise according to student needs, and support student initiative. This unique learning model allows students to benefit from an all-encompassing educational experience based on theory and practice in real enterprises, learning of comprehensive operational processes, problem-solving, leadership, and management.
Contact Hours: 45
3.0 Credits
Hospitality and Tourism Management | Course #: HP HT SE 410 | Section: 101 | Open
Location: Via Guelfa 85 - Excelsior
Instructor: TBA
Thursday 3:00 pm - 5:30 pm
Pre-requisite: Introduction to Event Management or equivalent. This class features a project at Ganzo for Thursday Themed Dinners. Students will be involved in Thursday evening shifts as a part of class.
This course will examine all aspects of special event management. Design, financing, budgeting, leadership and integrated marketing will be studied. The course will also provide students with the necessary background for improving their effectiveness and profit ability when managing special events, which demands competence in the are as of drafting contracts for events, marketing and sales, event logistics and preparations, and staffing.


Contact Hours: 45
3.0 Credits
Hospitality and Tourism Management | Course #: HP HT SE 411 | Section: 101 | Open
Pre-requisite: C1 level of Italian language. Cover letter, CV, and material pertinent to the chosen area, interview.
This internship course exposes students to the principles of event planning with an emphasis on the development and integration of operational strategies in the special event industry. The aforementioned areas will be employed through the application of hospitality management and proper procedures and strategies related to event management. Students will learn how to identify event trends and client preferences in Italy. Topics will include booking, entertainment, event programming and coordination, themes, and sponsorships. This internship course aims to prepare students for the professional world and features an unsalaried internship scheduled individually for a minimum of ten hours per week. Students generally serve as part-time interns from Monday through Friday, although some internships may require weekend hours. The internship enhances students knowledge through field experience held in a professional environment overseen by a supervisor, who regularly monitors the internship progress and the guides the students preparation of a final analytical report and portfolio. Placements will vary depending on the students language and professional skills.
Contact Hours: 120
6.0 Credits
Hospitality and Tourism Management | Course #: HP HT SE 415 | Section: 101 | Open
Location: TBA
Instructor: TBA
Thursday 3:00 pm - 5:30 pm
This course examines all aspects of special event management.
A comprehensive study of the Special events industry focused on emphasizing the dynamics of the creative process critical to these events. Special events include but are not limited to, weddings, ceremonies and celebration, life cycle events and fairs and festivals. Through the event planning process special events will be examined from a logistical, and financial perspective. The course will also provide students with the necessary background for improving their effectiveness and profitability when managing special events, which demands competence in the areas of drafting contracts for events, marketing and sales, event logistics and preparations, staffing, and accounting. Special attention is given to the use of new online tools and apps for the organization of events as well as the most important and common new social media in order to more effectively promote events. This course includes experiential learning hours with our Community Engagement Member Institutions (CEMI). CEMI are dynamic learning environments created to foster learning through a structured interaction with the community. In addition to regular lecture hours, students will be involved in learning by doing through real projects and integration with the local population and territory in order to remove cultural and learning barriers as well as to develop a strong likelihood for success in life. The experiential learning hours are fully supervised by instructors who track students step by step during their learning experience, monitor and advise according to student needs, and support student initiative. This unique learning model allows students to benefit from an all-encompassing educational experience based on theory and practice in real enterprises, learning of comprehensive operational processes, problem-solving, leadership, and management.




Contact Hours: 150
3.0 Credits
Hotel and Lodging Management | Course #: HP HL HM 430 | Section: 101 | Open
Instructor: TBA
Tuesday 3:00 pm - 5:30 pm
This course examines two critical areas of hospitality management, management operations and front office procedures. In the first section students will regard the industry from a managerial perspective by covering the business procedures, accounting controls, legal issues, policies and controls employed in order to effectively operate hospitality structures such as hotels, resorts, restaurants, and clubs. The second half of the course focuses on front office procedures - business
flow, reservations processes, revenue management, accounting,
internal control, night audit, and computer systems for guest
management. Housekeeping operations, guest accounts, room
management, and other services will also be studied in a service oriented context.
Contact Hours: 45
3.0 Credits
Hotel and Lodging Management | Course #: HP HT SE 350 | Section: 101 | Open
Instructor: TBA
Pre-requisite: Cover letter, CV, and material pertinent to the chosen area, interview.
The aim of this special project course is to expose students to the principles of event planning with an emphasis on the development and integration of operational strategies. The aforementioned strategies will be employed from the perspective of hospitality management and the application of program techniques in special event management. Topics will include booking, event programming and coordination, themes, program partnerships, and event promotion. This special project course features experiential learning hours with our Community Engagement Member Institutions (CEMI). CEMI are dynamic learning environments created to foster learning through a structured interaction with the community. Students will be involved in learning by doing through real projects and integration with the local population and territory in order to remove cultural and learning barriers as well as to develop a strong likelihood for success in life. The experiential learning hours are fully supervised by instructors who track students step by step during their learning experience, monitor and advise according to student needs, and support student initiative. This unique learning model allows students to benefit from an all-encompassing educational experience based on theory and practice in real enterprises, learning of comprehensive operational processes, problem-solving, leadership, and management.
Contact Hours: 150
3.0 Credits
Restaurant, Food and Beverage Management | Course #: HP FB HO 450 | Section: 101 | Open
Pre-requisite: A2 level of Italian language. Cover letter, CV, and material pertinent to the chosen area, interview.
Students of the hospitality internship course will be introduced to hospitality management and operations through internships in hotels, restaurants, and wine bars in Florence, under the guidance of experienced professionals. Students will also have the opportunity to develop an understanding of the activities, functions, and organization of a hotel/restaurant/enoteca, and will acquire valuable experience in the areas of management procedures and client relations in the hospitality industry. Hotel and hospitality marketing may be included within the tasks which are assigned to the students. This internship course aims to prepare students for the professional world and features an unsalaried internship scheduled individually for a minimum of ten hours per week. Students generally serve as part-time interns from Monday through Friday, although some internships may require weekend hours. The internship enhances students knowledge through field experience held in a professional environment overseen by a supervisor, who regularly monitors the internship progress and the guides the students preparation of a final analytical report and portfolio. Placements will vary depending on the students language and professional skills.
Contact Hours: 120
3.0 Credits
Restaurant, Food and Beverage Management | Course #: HP FB RM 350 | Section: 101 | Open
Pre-requisite: Cover letter, CV, and material pertinent to the chosen area, interview
This special project course will focus on the basic understanding of restaurant management, including service management and customer relations, menu planning, and wine list development under the supervision of wine experts. Students will observe and analyze the main operational areas of the restaurant such as food safety and sanitation, guest services, operational responsibilities, and staff communication. Moreover, students will learn how to maintain daily records of customers, sales and costs, as well as produce monthly records. Students will assist the manager in setting service standards and creating a platform for all restaurant operations in accordance with restaurant needs. This special project course features experiential learning hours with our Community Engagement Member Institutions (CEMI). CEMI are dynamic learning environments created to foster learning through a structured interaction with the community. Students will be involved in learning by doing through real projects and integration with the local population and territory in order to remove cultural and learning barriers as well as to develop a strong likelihood for success in life. The experiential learning hours are fully supervised by instructors who track students step by step during their learning experience, monitor and advise according to student needs, and support student initiative. This unique learning model allows students to benefit from an all-encompassing educational experience based on theory and practice in real enterprises, learning of comprehensive operational processes, problem-solving, leadership, and management. .
Contact Hours: 150
3.0 Credits
Restaurant, Food and Beverage Management | Course #: HP FB RM 390 | Section: 101 | Open
Location: Via Guelfa 85 - Excelsior
Instructor: TBA
Monday 3:00 pm - 5:30 pm
Pre-requisite: Students will be involved in some evening shifts as part of class
This course will examine the problems of the financial structures of
restaurant management, in parallel with the objectives and techniques of the individual owner. The planning and decision-making tools available to managers in an organization and comparison between single or partnership managements will be discussed. Personnel organization and food preparation plans will be covered. The course is based on a double approach, combining theory and practice: students will be introduced to the basics of restaurant management and will be given the opportunity to discuss their ideas and questions with selected professionals who are successfully running their restaurant businesses in Florence. Extensive site visits to local restaurants be organized.
Contact Hours: 45
3.0 Credits
Restaurant, Food and Beverage Management | Course #: HP FB SF 300 | Section: 101 | Closed
Location: Via Guelfa 85 - Wine Lab
Instructor: TBA
Thursday 12:00 pm - 2:30 pm
Development of a sustainable food system is an essential part of long term economic planning. the course focuses on food processing, packaging and distribution, exploring the social aspect of the food supply chain. Sustainability principles will be analyzed as well as case studies in food and beverage service and retailing.
Contact Hours: 45

Interior and Visual Design

3.0 Credits
Architectural Restoration & History of Architecture | Course #: ID RH AR 340 | Section: 101 | Closed
Instructor: TBA
Wednesday 9:00 am - 11:30 am
This course explores the principal architects, monuments and themes of fifteenth and sixteenth century Italian architecture. The course includes site visits in the city of Florence. Emphasis will be on Renaissance architecture in Florence, but will also include architectural developments in Rome, Urbino, Mantua, Verona and Vicenza. Special topics will include: architectural theory, Medici and papal patronage, urban planning, and church and palace design. A special focus will be dedicated to architects: Brunelleschi, Alberti, Michelozzo, Giuliano Sangallo, Bramante, Antonio Sangallo the Younger, Michelangelo, Giulio Romano and Palladio. Visits to key Renaissance buildings and urban spaces in Florence are included.
Contact Hours: 45
3.0 Credits
Architectural Restoration & History of Architecture | Course #: ID RH MA 360 | Section: 101 | Open
Location: Corso Tintori, 21 - Bellisario
Instructor: TBA
Thursday 12:00 pm - 2:30 pm
This course consists of theoretic and practical lessons that gradually and comprehensively allow the student to approach the logic's of the composite syntax and design problems of contemporary architecture. Students will conduct a critical analysis of concrete examples of architecture through the works of globally recognized architects, presented in individual lessons focusing on the direct and cross-sectional approach to such architects in order to draw out significant relationships of methods and language from their projects and singular experiences. The principal objective posed by this course is to understand the original features of an architectural project or research, starting from a reflection upon the "elements of architectural composition," their application, and the evolution of architecture. The analysis is conducted with a historical time-frame, starting from a study of the masters of architecture such as Boullee' and Palladio and how the application of their teachings is located in subsequent architects such as Thomas Jefferson and arrives at the works of masterpieces modern architects such as Le Corbusier, Louis Khan, Mies van der Rohe, and Frank Lloyd Wright and those from the Italian panorama including Carlo Scarpa. The concluding studies will be concentrated on current masters working in the field such as Alvaro Siza, Peter Zumthor and Santiago Calatrava.
Contact Hours: 45
3.0 Credits
Architectural Restoration & History of Architecture | Course #: ID RH SI 215 | Section: 101 | Open
This course provides a comprehensive survey of Italian art and architecture through five major movements in Italian history, starting from the art of the Roman Empire. The Medieval period is analyzed from its Byzantine roots and influence, which transitioned into the groundbreaking flowering of Renaissance artistic culture. Coursework will continue with the evolution of Italian art through the intellectual and emotional complexity of Mannerism, and conclude with the Baroque period sparked by the Counter-Reformation agenda of the Catholic church. The parallel development of related disciplines and the political and sociological currents during the historic era of each major movement will provide a wider perspective of Italian art and architecture throughout the centuries. This class includes field learning hours. Field learning is a method of educating through first-hand experience. Skills, knowledge, and experience are acquired outside of the traditional academic classroom setting and may include field activities, field research, and service learning projects. The field learning experience is cultural; because it is intended to be wide-reaching, field-related content is not limited to the course subject but seeks to supplement and enrich academic topics. Students will have the opportunity to integrate theory and practice while experiencing Italian culture, art, and community within the Italian territory. Faculty will lead students in experiencing Italian culture through guided projects and field experiences as planned for the course. Field learning will be developed through classroom preparation, follow up projects, and guided learning outcomes. Field learning will provide students with the opportunity to develop skills and appreciate the multifold components of Italian Culture through direct experience. Field education will advance student learning as a relationship-centered process.
Contact Hours: 45
3.0 Credits
Interior and Industrial Design | Course #: ID ID ID 300 | Section: 101 | Closed
Location: Via Magliabechi 1 - Media Lab 2
Instructor: TBA
Wednesday 3:00 pm - 5:30 pm
Pre-requisite: Introduction to Interior Design - Lab Fee Required In order to register for this class please contact your admissions counselor.
3 semester credits (90 hours: 45 lecture hours - 45 studio hours)
this course is focused on the student's realization of an individual project
with the interior design of a public or private space. the emphasis of
the course is to introduce the student to the balance of the threefold
relationship between the physical, the functional and the aesthetic in
interior design. the discussion and analysis of contemporary Italian
trends in interior design form an integral part of the course. an open
critique session will follow every major project submission. Field trips are
an important part of the course.
Prerequisites: Introduction to Interior Design
Contact Hours: 90
3.0 Credits
Interior and Industrial Design | Course #: ID ID IL 270 | Section: 101 | Closed
Location: Via Magliabechi 1 - Media Lab 3
Instructor: TBA
Monday 3:00 pm - 5:30 pm
Pre-requisite: Introduction to Interior Design
This course introduces students to the art and technology of lighting and
explores the use of lighting as a design element in the interior
environment. Students will learn to analyze lighting installations,
calculate lighting levels for interiors, select appropriate light fixtures, and
prepare a lighting plan based on one of their studio projects. Emphasis
will be placed on technical and aesthetic issues in relation to the
illumination of interiors.
Contact Hours: 45
3.0 Credits
Sustainable Architecture and Design | Course #: ID DA AD 450 | Section: 101 | Open
Pre-requisite: An A2 level of Italian language. Cover letter, CV, and material pertinent to the chosen area, interview.
The internship course allows the student from architecture and interior design backgrounds to gain first-hand experience of professional design contexts. Internship students will practice their creative skills with studio teams or individual professionals. Tasks may include initial observations of the professional environment, working on design samples, drafting by hand or digitally, practice AutoCAD layouts and rending, and assisting the organization with logistical duties. Student involvement will not involve solo project development but require collaborative engagement within the organization's ongoing projects according to the student's skill and competency levels. This internship course aims to prepare students for the professional world and features an unsalaried internship scheduled individually for a minimum of ten hours per week. Students generally serve as part-time interns from Monday through Friday, although some internships may require weekend hours. The internship enhances students knowledge through field experience held in a professional environment overseen by a supervisor, who regularly monitors the internship progress and the guides the students preparation of a final analytical report and portfolio. Placements will vary depending on the students language and professional skills.
Contact Hours: 120
3.0 Credits
Sustainable Architecture and Design | Course #: ID ID AD 450 | Section: 101 | Open
Pre-requisite: An A2 level of Italian language. Cover letter, CV, and material pertinent to the chosen area, interview.
The internship course allows the student from architecture and interior design backgrounds to gain first-hand experience of professional design contexts. Internship students will practice their creative skills with studio teams or individual professionals. Tasks may include initial observations of the professional environment, working on design samples, drafting by hand or digitally, practice AutoCAD layouts and rending, and assisting the organization with logistical duties. Student involvement will not involve solo project development but require collaborative engagement within the organization's ongoing projects according to the student's skill and competency levels. This internship course aims to prepare students for the professional world and features an unsalaried internship scheduled individually for a minimum of ten hours per week. Students generally serve as part-time interns from Monday through Friday, although some internships may require weekend hours. The internship enhances students knowledge through field experience held in a professional environment overseen by a supervisor, who regularly monitors the internship progress and the guides the students preparation of a final analytical report and portfolio. Placements will vary depending on the students language and professional skills.
Contact Hours: 120

Internships

3.0 Credits
Internship | Course #: PS IN AB 450 | Section: 101 | Open
Pre-requisite: C2 level of Italian language. Cover letter, CV, and material pertinent to the chosen area, interview.
Through this internship course, the student will be exposed to a commercial business environment or accounting office. The type of business will depend on seasonality and resume evaluation. The student will be able to follow the daily operations of the business establishment and participate in the organization's activities according to his or her skills and competencies. The type of tasks may concern communication with international clients and project project development. This internship course aims to prepare students for the professional world and features an unsalaried internship scheduled individually for a minimum of ten hours per week. Students generally serve as part-time interns from Monday through Friday, although some internships may require weekend hours. The internship enhances students knowledge through field experience held in a professional environment overseen by a supervisor, who regularly monitors the internship progress and the guides the students preparation of a final analytical report and portfolio. Placements will vary depending on the students language and professional skills. Prerequisites: C2 level of Italian language. Cover letter, CV, and material pertinent to the chosen area, interview.
Contact Hours: 120
3.0 Credits
Internship | Course #: PS IN AD 450 | Section: 101 | Open
Pre-requisite: An A2 level of Italian language. Cover letter, CV, and material pertinent to the chosen area, interview.
The internship course allows the student from architecture and interior design backgrounds to gain first-hand experience of professional design contexts. Internship students will practice their creative skills with studio teams or individual professionals. Tasks may include initial observations of the professional environment, working on design samples, drafting by hand or digitally, practice AutoCAD layouts and rending, and assisting the organization with logistical duties. Student involvement will not involve solo project development but require collaborative engagement within the organization's ongoing projects according to the student's skill and competency levels. This internship course aims to prepare students for the professional world and features an unsalaried internship scheduled individually for a minimum of ten hours per week. Students generally serve as part-time interns from Monday through Friday, although some internships may require weekend hours. The internship enhances students knowledge through field experience held in a professional environment overseen by a supervisor, who regularly monitors the internship progress and the guides the students preparation of a final analytical report and portfolio. Placements will vary depending on the students language and professional skills.
Contact Hours: 120
3.0 Credits
Internship | Course #: PS IN BP 450 | Section: 101 | Open
Pre-requisite: Open to culinary arts and baking & pastry majors or students who have taken previous coursework in the above fields. Cover letter, CV, and material pertinent to the chosen area, interview.
Through this placement, students are involved in back and front of the house operations at Fedora, the school pastry shop. The hands-on experience is designed to prepare future pastry chefs for the production of pastries, baked goods, and desserts. Emphasis is placed on proper baking techniques, knife and piping skills, and mixing methods. Students will learn how to adjust recipes to produce both products in large volumes and specialty items. Students will also perform front of the house duties in order to complete a comprehensive vision and understanding of the activities, functions, and organization of a baking and pastry shop for future entrepreneurial activities. This placement may require shifts that take place on weekends and holidays. This internship course aims to prepare students for the professional world and features an unsalaried internship scheduled individually for a minimum of ten hours per week. Students generally serve as part-time interns from Monday through Friday, although some internships may require weekend hours. The internship enhances students knowledge through field experience held in a professional environment overseen by a supervisor, who regularly monitors the internship progress and the guides the students preparation of a final analytical report and portfolio. Placements will vary depending on the students language and professional skills.
Contact Hours: 120
3.0 Credits
Internship | Course #: PS IN CA 450 | Section: 101 | Open
Pre-requisite: Open to culinary arts and baking & pastry majors or students who have taken previous coursework in the above fields. Cover letter, CV, and material pertinent to the chosen area, interview
Under the supervision of an Executive Chef who manages the operations of the kitchen, students of the culinary arts internship course are involved in the daily operations of the restaurant industry. Line cooks are entry-level kitchen positions that focus on learning technique, speed, and consistency. Interns must be highly motivated and understand proper preparation techniques, become familiarized with recipes to ensure consistency, gain a command of timing in the kitchen, reduce and manage food waste, handle commercial kitchen equipment, and perform duties as directed by the kitchen brigade. This placement may require shifts that take place on the weekend and holidays. This internship course aims to prepare students for the professional world and features an unsalaried internship scheduled individually for a minimum of ten hours per week. Students generally serve as part-time interns from Monday through Friday, although some internships may require weekend hours. The internship enhances students knowledge through field experience held in a professional environment overseen by a supervisor, who regularly monitors the internship progress and the guides the students preparation of a final analytical report and portfolio. Placements will vary depending on the students language and professional skills.
Contact Hours: 120
3.0 Credits
Internship | Course #: PS IN EC 450 | Section: 101 | Open
Pre-requisite: An A2 level of Italian language. Cover letter, CV, and material pertinent to the chosen area, interview
Childcare area is a varied and flexible career path. This internship course offers the opportunity to be involved in the field of childcare education at locations such as childcare institutions, private households, and public and private schools. Interns interact with children and help them with different activities such as stimulating cognitive skills through games and animation of body language, language development, creative art-based activities, and daily operations as required by the placement organization. This internship course aims to prepare students for the professional world and features an unsalaried internship scheduled individually for a minimum of ten hours per week. Students generally serve as part-time interns from Monday through Friday, although some internships may require weekend hours. The internship enhances students knowledge through field experience held in a professional environment overseen by a supervisor, who regularly monitors the internship progress and the guides the students preparation of a final analytical report and portfolio. Placements will vary depending on the students language and professional skills.
Contact Hours: 120
3.0 Credits
Internship | Course #: PS IN FU 450 | Section: 101 | Open
Pre-requisite: A2 level of Italian language. Cover letter, CV, and material pertinent to the chosen area, interview.
This internship course exposes students to the world of non-profit fundraising. Fundraising strategies are employed by charitable and non-profit institutions to raise financial support for projects and initiatives, and represent an essential feature of non-profit organization and operations. Students will become familiarized with philanthropic activity, donor relations, and strategies. Through the sponsoring organization, students will gain a meaningful experience in fundraising practices in areas such as development, promotion, and communications. This internship course aims to prepare students for the professional world and features an unsalaried internship scheduled individually for a minimum of ten hours per week. Students generally serve as part-time interns from Monday through Friday, although some internships may require weekend hours. The internship enhances students knowledge through field experience held in a professional environment overseen by a supervisor, who regularly monitors the internship progress and the guides the students preparation of a final analytical report and portfolio. Placements will vary depending on the students language and professional skills. Prerequisites: A2 level of Italian language. Cover letter, CV, and material pertinent to the chosen area, interview.
Contact Hours: 120
3.0 Credits
Internship | Course #: PS IN HO 450 | Section: 101 | Open
Non-paid part-time professional experience under the supervision of an experienced professional. Students must attend the pre-internship seminar sessions as well as all the scheduled meetings with the mentor/supervisor. A daily journal is required, signed by the internship supervisor, with detailed descriptions of tasks and experience. Summary and evaluation reports are required.
Some Internship levels take place at Ganzo, the Apicius non-profit
cultural association and restaurant-club.
Contact Hours: 150
3.0 Credits
Internship | Course #: PS IN PH 450 | Section: 101 | Closed
Pre-requisite: Cover letter, CV, and material pertinent to the chosen area, interview
Through the photography internship course, students will collaborate with professional photographers and photo labs. Students will learn to develop research and preparation for photo shoots, become familiarized with diverse shooting locations, and assist with photo assignments. Additional topics may include image processing and printing, assisting with photo shoot logistics, handling photographic equipment, and archiving. This internship course aims to prepare students for the professional world and features an unsalaried internship scheduled individually for a minimum of ten hours per week. Students generally serve as part-time interns from Monday through Friday, although some internships may require weekend hours. The internship enhances students knowledge through field experience held in a professional environment overseen by a supervisor, who regularly monitors the internship progress and the guides the students preparation of a final analytical report and portfolio. Placements will vary depending on the students language and professional skills.
Contact Hours: 45
3.0 Credits
Internship | Course #: PS IN VP 450 | Section: 101 | Closed
Pre-requisite: Cover letter, CV, and material pertinent to the chosen area, interview
This internship course is ideal for highly motivated students who are interested in creative video production. Involvement includes maintaining equipment, video shooting and editing, scouting locations, assisting the video director for logistics and production purposes, and sound editing. This internship course aims to prepare students for the professional world and features an unsalaried internship scheduled individually for a minimum of ten hours per week. Students generally serve as part-time interns from Monday through Friday, although some internships may require weekend hours. The internship enhances students knowledge through field experience held in a professional environment overseen by a supervisor, who regularly monitors the internship progress and the guides the students preparation of a final analytical report and portfolio. Placements will vary depending on the students language and professional skills.
Contact Hours: 120

Italian Studies and Linguistics

9.0 Credits
Intensive Italian for Nine Credits | Course #: IS IT IB 175 | Section: 101 | Open
Location: Alessandro Bergonzoni
Instructor: TBA
Monday 9:00 am - 11:30 am
Tuesday 9:00 am - 11:30 am
Wednesday 9:00 am - 11:30 am
Thursday 9:00 am - 11:30 am
Friday 9:00 am - 11:30 am
The intensive nine-credit Italian course gives students the opportunity to experience total immersion in the language. Students will develop the four cornerstones of foreign language study, comprehension, readings, writing, and, above all, speaking. All lessons will be taught in Italian. Students will begin the course with a comprehensive Florentine cultural and practical orientation, including site visits and walking tours. This class meets Monday to Thursday for three hours per session; in addition there is a Monday lecture and Tuesday film series as well as mandated hours in the language lab. Students will have a one-time cooking and language lab and dinner together. The course concludes with a week of in-depth review and final exam. The beginning levels concentrate on the development of the spoken language and on the ability to understand. The intermediate levels help students to master more complex grammatical structures and to enrich their vocabulary with the use of contemporary material such as newspapers and videos. In addition, students will compose short written essays. At the advanced levels students will develop what they have learned in the previous levels and will further progress in their ability to produce written texts and to be able to discuss specific topics without pre-preparation
Contact Hours: 135
9.0 Credits
Intensive Italian for Nine Credits | Course #: IS IT II 275 | Section: 101 | Open
Location: via dell'Oriuolo, 43 - Alda Merini
Instructor: TBA
Monday 9:00 am - 11:30 am
Tuesday 9:00 am - 11:30 am
Wednesday 9:00 am - 11:30 am
Thursday 9:00 am - 11:30 am
Friday 9:00 am - 11:30 am
Pre-requisite: Students entering at the intermediate level or above are required to take a placement test.
The intensive nine-credit Italian course gives students the opportunity to experience total immersion in the language. Students will develop the four cornerstones of foreign language study, comprehension, readings, writing, and, above all, speaking. All lessons will be taught in Italian. Students will begin the course with a comprehensive Florentine cultural and practical orientation, including site visits and walking tours. This class meets Monday to Thursday for three hours per session; in addition there is a Monday lecture and Tuesday film series as well as mandated hours in the language lab. Students will have a one-time cooking and language lab and dinner together. The course concludes with a week of in-depth review and final exam. The beginning levels concentrate on the development of the spoken language and on the ability to understand. the intermediate levels help students to master more complex grammatical structures and to enrich their vocabulary with the use of contemporary material such as newspapers and videos. In addition, students will compose short written essays. At the advanced levels students will develop what they have learned in the previous levels and will further progress in their ability to produce written texts and to be able to discuss specific topics without pre-preparation.

Contact Hours: 135
12.0 Credits
Intensive Italian For Twelve Credits | Course #: IS IT IB 185 | Section: 101 | Open
Location: via dell'Oriuolo, 43 - Alda Merini
Instructor: TBA
Monday 9:00 am - 11:30 am
Tuesday 9:00 am - 11:30 am
Wednesday 9:00 am - 11:30 am
Thursday 9:00 am - 11:30 am
Friday 9:00 am - 11:30 am
The intensive twelve-credit Italian course gives students the opportunity to experience total immersion in the language. Students will develop the four cornerstones of foreign language study, comprehension, readings, writing, and, above all, speaking. All lessons will be taught in Italian. Students will begin the course with a comprehensive Florentine cultural and practical orientation, including site visit s an d walking tours. This class meets Monday to Thursday for three hours per session; in addition there is a Monday lecture and Tuesday film series. Students w ill have a one-time cooking and language lab and dinner together. In addition, students are expected to complete mandated hours in the language lab. During the second half of the semester , students will complete 40 hours of a volunteer or local community service project in which they will be able to use their Italian. the volunteer/community service project will be coordinated during the first half of the term. The course concludes with a week of in-depth review and final exam. The beginning levels concentrate on the development of the spoken language and on the ability to understand. The intermediate levels help students to master more complex grammatical structures and to enrich their vocabulary with the use of contemporary material such as newspapers and videos. In addition, students will compose short written essays. At the advanced levels students will develop what they have learned in the previous levels and will further progress in their ability to produce written texts and to be able to discuss specific topics without pre-preparation.

Contact Hours: 180
6.0 Credits
Italian for Six Credits | Course #: IS IT IB 165 | Section: 101 | Closed
Location: Alessandro Bergonzoni
Instructor: TBA
Monday 9:00 am - 11:30 am
Tuesday 9:00 am - 11:30 am
Wednesday 9:00 am - 11:30 am
Thursday 9:00 am - 11:30 am
Friday 9:00 am - 11:30 am
The intensive six-credit Italian course gives students the opportunity to experience total immersion in the language. Students will develop the four cornerstones of foreign language study, comprehension, readings, writing, and, above all, speaking. All lessons will be taught in Italian. Students will begin the course with a comprehensive Florentine cultural and practical orientation, including site visits and walking tours. Students will have a one time cooking and language lab and dinner together. The beginning levels concentrate on the development of the spoken language and on the ability to understand. the intermediate levels help students to master more complex grammatical structures and to enrich their vocabulary with the use of contemporary material such as newspapers and videos. In addition, students will compose short written essays.
Contact Hours: 90
6.0 Credits
Italian for Six Credits | Course #: IS IT II 215 | Section: 101 | Open
Location: via dell'Oriuolo, 43 - Alda Merini
Instructor: TBA
Monday 9:00 am - 11:30 am
Tuesday 9:00 am - 11:30 am
Wednesday 9:00 am - 11:30 am
Thursday 9:00 am - 11:30 am
Friday 9:00 am - 11:30 am
Pre-requisite: Students entering at the intermediate level or above are required to take a placement test.
The intensive six-credit Italian course gives students the opportunity to experience total immersion in the language. Students will develop the four cornerstones of foreign language study, comprehension, readings, writing, and, above all, speaking. All lessons will be taught in Italian. Students will begin the course with a comprehensive Florentine cultural and practical orientation, including site visits and walking tours. This class
meets Monday to Thursday for three hours per session during the semester and Monday through Friday in the summer sessions; in addition there is a Monday lecture and Tuesday film series as well as mandated hours in the language lab. Students will have a one-time cooking and language lab and dinner together. The course concludes with a week of in-depth review and final exam in week 12 of the semester or day 12 of the summer sessions. The beginning levels concentrate on the development of the spoken language and on the ability to understand. The intermediate levels help students to master more complex grammatical structures and to enrich their vocabulary with the use of contemporary material such as
newspapers and videos. In addition, students will compose short written essays. At the advanced levels students will develop what they have learned in the previous levels and will further progress in their ability to produce written texts and to be able to discuss specific topics without pre-preparation.
Contact Hours: 90
6.0 Credits
Italian for Six Credits | Course #: IS IT II 265 | Section: 101 | Open
Location: via dell'Oriuolo, 43 - Italo Calvino
Instructor: TBA
Monday 9:00 am - 11:30 am
Tuesday 9:00 am - 11:30 am
Wednesday 9:00 am - 11:30 am
Thursday 9:00 am - 11:30 am
Friday 9:00 am - 11:30 am
Pre-requisite: Students entering at the intermediate level or above are required to take a placement test.
The intensive six-credit Italian course gives students the opportunity to experience total immersion in the language. Students will develop the four cornerstones of foreign language study, comprehension, readings, writing, and, above all, speaking. All lessons will be taught in Italian. Students will begin the course with a comprehensive Florentine cultural and practical orientation, including site visits and walking tours. This class
meets Monday to Thursday for three hours per session; in addition there is a Monday lecture and Tuesday film series as well as mandated hours in the language lab. Students will have a one-time cooking and language lab and dinner together. The course concludes with a week of in-depth review and final exam in week 12 of the semester. The beginning levels concentrate on the development of the spoken language and on the ability to understand. The intermediate levels help students to master more complex grammatical structures and to enrich their vocabulary with the use of contemporary material such asnewspapers and videos. In addition, students will compose short written essays. At the advanced levels students will develop what they have learned in the previous levels and will further progress in their ability to produce written texts and to be able to discuss specific topics without pre-preparation.

Contact Hours: 45
3.0 Credits
Italian Language for Three Credits | Course #: IS IT CI 101 | Section: 101 | Closed
Location: via dell'Oriuolo, 43 - Alda Merini
Instructor: TBA
Tuesday 11:55 am - 1:10 pm
Thursday 11:55 am - 1:10 pm
This course focuses on the relationship between students and the city. Students will have an overview on basic Italian Language structures but used to develop communication skills. Students will develop a vocabulary that will enable them to engage in simple but useful everyday conversations, thus enhancing and supporting their Italian experience. After taking this course, students will be able to express themselves in daily life context e.g. shopping for food, clothes, interacting with Italians, talking about yourself, habits, hobbies. Emphasis will be given to oral expression of practical vocabulary. This level is for absolute beginner students who have never studied Italian before. Through lessons students will be invited to practice the acquired knowledge in a native environment.
Contact Hours: 45
3.0 Credits
Italian Language for Three Credits | Course #: IS IT CI 101 | Section: 103 | Closed
Monday 2:55 pm - 4:10 pm
Wednesday 2:55 pm - 4:10 pm
This course focuses on the relationship between students and the city. Students will have an overview on basic Italian Language structures but used to develop communication skills. Students will develop a vocabulary that will enable them to engage in simple but useful everyday conversations, thus enhancing and supporting their Italian experience. After taking this course, students will be able to express themselves in daily life context e.g. shopping for food, clothes, interacting with Italians, talking about yourself, habits, hobbies. Emphasis will be given to oral expression of practical vocabulary. This level is for absolute beginner students who have never studied Italian before. Through lessons students will be invited to practice the acquired knowledge in a native environment.
Contact Hours: 45
3.0 Credits
Italian Language for Three Credits | Course #: IS IT CI 101 | Section: 104 | Closed
Instructor: TBA
Tuesday 4:15 pm - 5:30 pm
Thursday 4:15 pm - 5:30 pm
This course focuses on the relationship between students and the city. Students will have an overview on basic Italian Language structures but used to develop communication skills. Students will develop a vocabulary that will enable them to engage in simple but useful everyday conversations, thus enhancing and supporting their Italian experience. After taking this course, students will be able to express themselves in daily life context e.g. shopping for food, clothes, interacting with Italians, talking about yourself, habits, hobbies. Emphasis will be given to oral expression of practical vocabulary. This level is for absolute beginner students who have never studied Italian before. Through lessons students will be invited to practice the acquired knowledge in a native environment.
Contact Hours: 45
3.0 Credits
Italian Language for Three Credits | Course #: IS IT CI 101 | Section: 105 | Closed
Location: SQuola - Via dell Oriuolo, 43
Instructor: TBA
Monday 11:55 am - 1:10 pm
Wednesday 11:55 am - 1:10 pm
This course focuses on the relationship between students and the city. Students will have an overview on basic Italian Language structures but used to develop communication skills. Students will develop a vocabulary that will enable them to engage in simple but useful everyday conversations, thus enhancing and supporting their Italian experience. After taking this course, students will be able to express themselves in daily life context e.g. shopping for food, clothes, interacting with Italians, talking about yourself, habits, hobbies. Emphasis will be given to oral expression of practical vocabulary. This level is for absolute beginner students who have never studied Italian before. Through lessons students will be invited to practice the acquired knowledge in a native environment.
Contact Hours: 45
3.0 Credits
Italian Language for Three Credits | Course #: IS IT CI 101 | Section: 108 | Closed
Tuesday 2:55 pm - 4:10 pm
Thursday 2:55 pm - 4:10 pm
This course focuses on the relationship between students and the city. Students will have an overview on basic Italian Language structures but used to develop communication skills. Students will develop a vocabulary that will enable them to engage in simple but useful everyday conversations, thus enhancing and supporting their Italian experience. After taking this course, students will be able to express themselves in daily life context e.g. shopping for food, clothes, interacting with Italians, talking about yourself, habits, hobbies. Emphasis will be given to oral expression of practical vocabulary. This level is for absolute beginner students who have never studied Italian before. Through lessons students will be invited to practice the acquired knowledge in a native environment.
Contact Hours: 45
3.0 Credits
Italian Language for Three Credits | Course #: IS IT CI 101 | Section: 102 | Open
Instructor: TBA
Tuesday 1:15 pm - 2:30 pm
Thursday 1:15 pm - 2:30 pm
This course focuses on the relationship between students and the city. Students will have an overview on basic Italian Language structures but used to develop communication skills. Students will develop a vocabulary that will enable them to engage in simple but useful everyday conversations, thus enhancing and supporting their Italian experience. After taking this course, students will be able to express themselves in daily life context e.g. shopping for food, clothes, interacting with Italians, talking about yourself, habits, hobbies. Emphasis will be given to oral expression of practical vocabulary. This level is for absolute beginner students who have never studied Italian before. Through lessons students will be invited to practice the acquired knowledge in a native environment.
Contact Hours: 45
3.0 Credits
Italian Language for Three Credits | Course #: IS IT CI 101 | Section: 109 | Open
Location: SQuola - Via dell Oriuolo, 43
Instructor: TBA
Monday 11:55 am - 1:10 pm
Wednesday 11:55 am - 1:10 pm
This course focuses on the relationship between students and the city. Students will have an overview on basic Italian Language structures but used to develop communication skills. Students will develop a vocabulary that will enable them to engage in simple but useful everyday conversations, thus enhancing and supporting their Italian experience. After taking this course, students will be able to express themselves in daily life context e.g. shopping for food, clothes, interacting with Italians, talking about yourself, habits, hobbies. Emphasis will be given to oral expression of practical vocabulary. This level is for absolute beginner students who have never studied Italian before. Through lessons students will be invited to practice the acquired knowledge in a native environment.
Contact Hours: 45
3.0 Credits
Italian Language for Three Credits | Course #: IS IT EI 101 | Section: 111 | Open
Instructor: TBA
Tuesday 2:55 pm - 4:10 pm
Thursday 2:55 pm - 4:10 pm
This introductory language course is intended for students with no prior knowledge of Italian. The course presents linguistic fundamentals and essential grammatical structures necessary for elementary communication. Students will learn the regular conjugations of common -are, -ere, and -ire verbs, working primarily with present tense verbs. Simple prepositions will also be introduced along with other fundamental structures.
Contact Hours: 45
3.0 Credits
Italian Language for Three Credits | Course #: IS IT EI 101 | Section: 103 | Closed
Wednesday 9:00 am - 11:30 am
This introductory language course is intended for students with no prior knowledge of Italian. The course presents linguistic fundamentals and essential grammatical structures necessary for elementary communication. Students will learn the regular conjugations of common -are, -ere, and -ire verbs, working primarily with present tense verbs. Simple prepositions will also be introduced along with other fundamental structures.
Contact Hours: 45
3.0 Credits
Italian Language for Three Credits | Course #: IS IT EI 101 | Section: 105 | Open
Instructor: TBA
Monday 11:55 am - 1:10 pm
Wednesday 11:55 am - 1:10 pm
This introductory language course is intended for students with no prior knowledge of Italian. The course presents linguistic fundamentals and essential grammatical structures necessary for elementary communication. Students will learn the regular conjugations of common -are, -ere, and -ire verbs, working primarily with present tense verbs. Simple prepositions will also be introduced along with other fundamental structures.
Contact Hours: 45
3.0 Credits
Italian Language for Three Credits | Course #: IS IT EI 101 | Section: 107 | Closed
Instructor: TBA
Tuesday 11:55 am - 1:10 pm
Thursday 11:55 am - 1:10 pm
This introductory language course is intended for students with no prior knowledge of Italian. The course presents linguistic fundamentals and essential grammatical structures necessary for elementary communication. Students will learn the regular conjugations of common -are, -ere, and -ire verbs, working primarily with present tense verbs. Simple prepositions will also be introduced along with other fundamental structures.
Contact Hours: 45
3.0 Credits
Italian Language for Three Credits | Course #: IS IT EI 101 | Section: 109 | Open
Instructor: TBA
Monday 2:55 pm - 4:10 pm
Wednesday 2:55 pm - 4:10 pm
This introductory language course is intended for students with no prior knowledge of Italian. The course presents linguistic fundamentals and essential grammatical structures necessary for elementary communication. Students will learn the regular conjugations of common -are, -ere, and -ire verbs, working primarily with present tense verbs. Simple prepositions will also be introduced along with other fundamental structures.
Contact Hours: 45
3.0 Credits
Italian Language for Three Credits | Course #: IS IT EI 101 | Section: 110 | Open
Instructor: TBA
Monday 4:15 pm - 5:30 pm
Wednesday 4:15 pm - 5:30 pm
This introductory language course is intended for students with no prior knowledge of Italian. The course presents linguistic fundamentals and essential grammatical structures necessary for elementary communication. Students will learn the regular conjugations of common -are, -ere, and -ire verbs, working primarily with present tense verbs. Simple prepositions will also be introduced along with other fundamental structures.
Contact Hours: 45
3.0 Credits
Italian Language for Three Credits | Course #: IS IT EI 101 | Section: 108 | Open
Instructor: TBA
Tuesday 1:15 pm - 2:30 pm
Thursday 1:15 pm - 2:30 pm
This introductory language course is intended for students with no prior knowledge of Italian. The course presents linguistic fundamentals and essential grammatical structures necessary for elementary communication. Students will learn the regular conjugations of common -are, -ere, and -ire verbs, working primarily with present tense verbs. Simple prepositions will also be introduced along with other fundamental structures.
Contact Hours: 45
3.0 Credits
Italian Language for Three Credits | Course #: IS IT EI 102 | Section: 102 | Open
Instructor: TBA
Tuesday 12:00 pm - 2:30 pm
Pre-requisite: One semester of Italian language or equivalent. Students must take the Italian Language Placement Test.
This second-level introductory course is intended for students who have previously completed one semester of elementary Italian language studies at the undergraduate level. Students will practice the use of passato prossimo (past tense) conjugations. The Imperfetto will be introduced and students will begin to decipher the appropriate use of both tenses. Communicative functions, pronunciation, listening, reading, and speaking skills will continue to be developed. Prerequisites: One semester of Italian language or equivalent. Students must take the Italian Language Placement Test.
Contact Hours: 45
3.0 Credits
Italian Language for Three Credits | Course #: IS IT IA 301 | Section: 102 | Open
Location: via dell'Oriuolo, 43 - Elsa Morante
Instructor: TBA
Monday 8:00 am - 8:45 am
Tuesday 8:00 am - 8:45 am
Wednesday 8:00 am - 8:45 am
Pre-requisite: Students entering at the intermediate level or above are required to take a placement test.
This level is for those students who already have a sound knowledge of Italian grammar and are able to express themselves fluently and articulately using all past tenses. Students should have familiarity with subjunctive and conditional tenses in both written and spoken Italian. During the semester we will improve vocabulary and comprehension, reading and discussing literary tests as well as newspaper articles on current affairs, culture and politics. In this course students will perfect their skills in the use of all verb tenses acquired at the intermediate level.
Contact Hours: 45
4.0 Credits
Italian Language for Three Credits | Course #: IS IT IB 104 | Section: 103 | Closed
Location: via dell'Oriuolo, 43 - Alda Merini
Instructor: TBA
Wednesday 9:00 am - 11:30 am
This course develops basic conversation, reading and writing skills. Equal focus will be given to grammatical structures, vocabulary and conversation skills. Students will develop a vocabulary that will enable them to engage in simple but useful everyday conversations, thus enhancing and supporting their Italian experience. After taking this course, students will be able to express themselves in basic sentences, will recognize gender and number both in nouns and adjectives, and will approach passato prossimo. Emphasis will be given to oral expression of practical vocabulary and newly acquired grammar structures. This level is for absolute beginner students who have never studied Italian before. This course includes 15 hours of Service within the Florentine Community. This will involve associations and institutions based in Florence, but known throughout Italy, such as AIL (Association against Leukemia), Libera Terra (Association of producers and institutions working on former Mafia belongings land and buildings), to name but a few.
Contact Hours: 45
4.0 Credits
Italian Language for Three Credits | Course #: IS IT II 204 | Section: 101 | Open
Tuesday 12:00 pm - 2:30 pm
Pre-requisite: One semester of Italian language or equivalent, the last course must have been taken in the last academic year. Students must take the Italian language placement test.
This course builds on and extends fundamental skills developed in the beginner course. Emphasis is placed on developing fluency skills and integration of language and culture through more extensive reading and writing. After taking this course, students will be able to express polite requests using the Present conditional and develop their language ability by
using direct and indirect object pronouns. This course is aimed at students who already have a basic vocabulary of Italian and some knowledge of elementary language structures. This course includes 15 hours of service within the Florentine community. This will involve associations and institutions based in Florence, but known throughout Italy, such as Ail (Association against leukemia), libera terra (Association of producers and institutions working on former Mafia properties land and buildings), to name but a few.
Contact Hours: 60
3.0 Credits
Italian Language for Three Credits | Course #: IS IT II 250 | Section: 101 | Open
Instructor: TBA
Monday 8:00 am - 8:45 am
Tuesday 8:00 am - 8:45 am
Wednesday 8:00 am - 8:45 am
Pre-requisite: Students entering at the intermediate level or above are required to take a placement test.
This level is for those students who already have an active knowledge of elementary language structures (i.e. the expression of past actions and events, the discussion of future plans), who can communicate simple and routine tasks, discuss familiar and routine topics and describe his/her background and who can understand clear standard speech on familiar matters regularly encountered in work, school, leisure, etc. after taking this course, students will be able to use more complex pronouns both in spoken and written Italian and will have a basic grasp of subjunctive and all four tenses.
Contact Hours: 45
3.0 Credits
Italian Language for Three Credits | Course #: IS IT II 280 | Section: 101 | Open
Location: via dell'Oriuolo, 43 - Alda Merini
Instructor: TBA
Monday 8:00 am - 8:45 am
Tuesday 8:00 am - 8:45 am
Wednesday 8:00 am - 8:45 am
Pre-requisite: Students entering at the intermediate level or above are required to take a placement test.
This course is directed towards the acquisition of more complex grammar structures to express personal opinions and preferences. This level enables students to enter unprepared into conversation on topics with which they are familiar, which are of personal interest or which pertain to everyday life (i.e. family, hobbies, work, travel, and current events). During this course, students will develop skills which will allow them to narrate a story, relate the plot of a book or film or write correctly on topics which are familiar or are of personal interest. After taking this course, students will have developed a good understanding of Subjunctive and will be able to judge when to use Indicative, Subjunctive or conditional. Students will also learn more complex forms of verbs like the Passive form.
Contact Hours: 45
3.0 Credits
Italian Language for Three Credits | Course #: IS IT LI 201 | Section: 102 | Open
Instructor: TBA
Tuesday 12:00 pm - 2:30 pm
Pre-requisite: Two semesters of Italian language or equivalent. Students must take the Italian Language placement Test.
This intermediate level course is intended for students who have previously completed two semesters of elementary Italian language studies at the undergraduate level. With the mastery of common verb conjugations, students will move on to future tense structures as well as use of irregular verbs. Focus will be on strengthening reading, writing, speaking, and listening skills. Conditional tenses will be introduced, along with continued practice on expansion of vocabulary and gradual building of complexity in grammatical structures.
Contact Hours: 45
4.0 Credits
Italian Language for Three Credits | Course #: PS EL IB 104 | Section: 101 | Open
Wednesday 9:00 am - 11:30 am
Pre-requisite: This course includes 15 hours of Service within the Florentine Community.
This course develops basic conversation, reading and writing skills. Equal focus will be given to grammatical structures, vocabulary and conversation skills. Students will develop a vocabulary that will enable them to engage in simple but useful everyday conversations, thus enhancing and supporting their Italian experience. After taking this course, students will be able to express themselves in basic sentences, will recognize gender and number both in nouns and adjectives, and will approach passato prossimo. Emphasis will be given to oral expression of practical vocabulary and newly acquired grammar structures. This level is for absolute beginner students who have never studied Italian before. This course includes 15 hours of Service within the Florentine Community. This will involve associations and institutions based in Florence, but known throughout Italy, such as AIL (Association against Leukemia), Libera Terra (Association of producers and institutions working on former Mafia belongings land and buildings), to name but a few.
Contact Hours: 45
4.0 Credits
Italian Language for Three Credits | Course #: PS EL II 204 | Section: 101 | Open
Tuesday 12:00 pm - 2:30 pm
Pre-requisite: One semester of Italian language or equivalent, the last course must have been taken in the last academic year. Students must take the Italian language placement test.
This course builds on and extends fundamental skills developed in the beginner course. Emphasis is placed on developing fluency skills and integration of language and culture through more extensive reading and writing. After taking this course, students will be able to express polite requests using the Present conditional and develop their language ability by
using direct and indirect object pronouns. this course is aimed at students who already have a basic vocabulary of Italian and some knowledge of elementary language structures.
This course includes 15 hours of service within the Florentine community.
this will involve associations and institutions based in Florence, but
known throughout Italy, such as Ail (Association Against Leukemia),
libera terra (Association of producers and institutions working on former
mafia properties land and buildings), to name but a few.
Contact Hours: 60
3.0 Credits
Italian Literature | Course #: IS IL CL 410 | Section: 101 | Open
Instructor: TBA
Monday 12:00 pm - 2:30 pm
Pre-requisite: Students must have completed at least 3 semesters of Italian language (Intermediate II). All readings, assignments and exams will be in Italian. Students must take the Italian placement test.
This course is an introduction to contemporary Italian literature from Neorealism to the present time: in particular we will read novels, short stories, essays and poetry as in all countries of the Western world, the post-war period in Italy was a time of enormous development, upheaval and change that completely transformed Italian society. The strong worldwide impact of globalization of the last few decade s has introduced in Italy as well new economic and cultural challenges. The aim of the course is to analyze and understand how the process of transformation in Italian society has been reflected in the literary production. Some of the authors discussed will include: Cesare Pavese, Italo Calvino, Dacia Maraini, Oriana Fallaci, Umberto Eco, Antonio Tabucchi, Alessandro Baricco, Roberto Saviano.
Contact Hours: 45
3.0 Credits
Italian Literature | Course #: IS IL DF 340 | Section: 101 | Closed
Instructor: TBA
Tuesday 3:00 pm - 5:30 pm
This course will examine excerpts of Dante Alighieri's greatest passages from the Divine Comedy and other works in relation to the space and history of Florence. Textual analyses will be performed, unpacking the dense symbolism and motifs reflective of the intellectual and moral climate during 14th century Florence. Students will visit churches, piazzas, and palaces within the city and will examine these locations in the context of Dante's life and surrounding controversy, the accusations and denunciations in his writings, the physical descriptions of the city, and the characters and historical figures present in his works.
Contact Hours: 45
3.0 Credits
Italian Literature | Course #: IS IL NN 350 | Section: 101 | Open
Thursday 12:00 pm - 2:30 pm
This course is centered around Ferrante's four-volume work known as The Neapolitan Novels: My Brilliant Friend (2011), The Story of a New Name (2012), Those Who Leave and Those Who Stay (2013), The Story of the Lost Child (2015). Lectures will investigate the multifaceted universe of a friendship between two women, Lila and Len, from their childhood to adulthood. It also aims to shed light on the connections between their experiences and Southern Italys complex history and culture from the post-WWII war years to the present. Through an interdisciplinary approach, the course will examine the protagonists effort to break out of the circle of extreme poverty, illiteracy, and male violence. Amongst the themes addressed by this course through the study The Neapolitan Novels, students will explore issues such as post-war settlement in Italy and in the South, Italys Southern Question, the Neapolitan Camorra and its influence on the poor, the changing role of women during the Seventies, the Economic Miracle, terrorism during the anni di piombo, student movements in the late Sixties, Italian factory strikes throughout the Seventies, and technological advancements for computing machines.
Contact Hours: 45
4.0 Credits
Italian Literature | Course #: IS IL NN 351 | Section: 101 | Open
Thursday 12:00 pm - 2:30 pm
This course is centered around Ferrantes four-volume work known as The Neapolitan Novels: My Brilliant Friend (2011), The Story of a New Name (2012), Those Who Leave and Those Who Stay (2013), The Story of the Lost Child (2015). Lectures will investigate the multifaceted universe of a friendship between two women, Lila and Len, from their childhood to adulthood. It also aims to shed light on the connections between their experiences and Southern Italys complex history and culture from the post-WWII war years to the present. Through an interdisciplinary approach, the course will examine the protagonists effort to break out of the circle of extreme poverty, illiteracy, and male violence. Amongst the themes addressed by this course through the study The Neapolitan Novels, students will explore issues such as post-war settlement in Italy and in the South, Italys Southern Question, the Neapolitan Camorra and its influence on the poor, the changing role of women during the Seventies, the Economic Miracle, terrorism during the anni di piombo,student movements in the late Sixties, Italian factory strikes throughout the Seventies, and technological advancements for computing machines. This class includes field learning hours. Field learning is a method of educating through first-hand experience. Skills, knowledge, and experience are acquired outside of the traditional academic classroom setting and may include field activities, field research, and service learning projects. The field learning experience is cultural; because it is intended to be wide-reaching, field-related content is not limited to the course subject but seeks to supplement and enrich academic topics. Students will have the opportunity to integrate theory and practice while experiencing Italian culture, art, and community within the Italian territory. Faculty will lead students in experiencing Italian culture through guided projects and field experiences as planned for the course. Field learning will be developed through classroom preparation, follow up projects, and guided learning outcomes. Field learning will provide students with the opportunity to develop skills and appreciate the multifold components of Italian Culture through direct experience. Field education will advance student learning as a relationship-centered process.


Contact Hours: 45
3.0 Credits
Italian Studies | Course #: IS IS CI 202 | Section: 101 | Closed
Location: Corso Tintori, 21 - Sala Rosa
Instructor: TBA
Thursday 3:00 pm - 5:30 pm
The study of Italian culture helps the student to acquire a deep awareness of both cultural unity and regional diversity. This course is intended to provide students with an in-depth introduction to Italian culture and to broaden ones awareness and understanding of the role of cultural heritage in customs and lifestyles. Lectures will provide students with an organized, focused, and academic understanding of Italian history, art, architecture, food, religion and culture. The course provides additional enrichment through basic notions of Italian language and terminology along with assigned readings and a final paper. On-site teaching is a significant part of this course and is aimed to provide the student with an incomparable experience of studying important sites of artistic architectural and social relevance in present-day Italy. Students are encouraged to observe the sites through active participation and to discuss their observations using specific and analytic social assessment skills. Florence only.


Contact Hours: 45
6.0 Credits
Italian Studies | Course #: IS IS CP 310 | Section: 101 | Open
Location: TBA
Instructor: TBA
Monday 6:00 pm - 8:30 pm
Pre-requisite:
The aim of this course is to study Italian culture through action and participation, and to build awareness from the perspective of active engagement beyond mere observation. The course concept is intended to give students a better understanding of contemporary Italian society and culture politics, economy, social environment, traditions and compare their current expressions with historical contexts by using hands-on and interactive participation in cultural integration programs that involve the local community. An important element of this course is the Italian language component, which acts as a bridge to Italian culture based on communication skills. Throughout the course, students will be encouraged to apply their basic knowledge of Italian language to fulfill course requirements. The course is designed to expand the students global prospective through constant reflection and constructive criticism in order to incorporate intercultural knowledge into a richly articulated awareness of the self intended as the individual, as the individual within a community, and the individual within a culture. The Cultural Perspective course includes: 10 visits in Florence, regular involvement in activities related to cultural immersion and fieldwork. During the semester it also includes a weekend research trip to Sicily as an integral component of the academic coursework. During Summer sessions, the course includes a weekend trip to Rome and one weekend trip to Verona and lakes as an integral component of the academic coursework. The course focuses on cognitive development, cultural awareness, and intercultural and interpersonal communication by integrating and placing the student in direct contact with local culture.

* Global Leaders Certificate Program approved course *
Contact Hours: 135

Liberal Arts

3.0 Credits
Anthropology | Course #: GS AN CI 200 | Section: 101 | Closed
Pre-requisite: Mandatory pre-departure readings must be fulfilled prior to program start. Lectures and learning activities held in different locations. This course includes an Italian language component for beginning-level students.
3 semester credits. One week of on-site field learning in different locations before session start: Rome, Tuscan coast, Cinque Terre (Fall-Summer); Rome, Orvieto, Perugia (Spring). The study of Italian culture helps the student to acquire a deep awareness of both cultural unity and regional diversity. This one-week intensive course is intended to provide students with an in-depth introduction to Italian culture and to broaden ones awareness and understanding of the role of cultural heritage in customs and lifestyles. Lectures will provide students with an organized, focused, and academic understanding of Italian history, art, architecture, food, religion, and culture. The course provides additional enrichment through basic notions of Italian language and terminology along with assigned readings and a final paper. On-site teaching is a significant part of this course and aims to provide the student with an incomparable experience of studying important sites of artistic, architectural, and social relevance in present-day Italy. Students are encouraged to observe the sites through active participation and to discuss their observations using specific and analytic social assessment skills. This class includes field learning hours. Field learning is a method of educating through first-hand experience. Skills, knowledge, and experience are acquired outside of the traditional academic classroom setting and may include field activities, field research, and service learning projects. The field learning experience is cultural because it is intended to be wide-reaching, field-related content is not limited to the course subject but seeks to supplement and enrich academic topics. Students will have the opportunity to integrate theory and practice while experiencing Italian culture, art, and community within the Italian territory. Faculty will lead students in experiencing Italian culture through guided projects and field experiences as planned for the course. Field learning will be developed through classroom preparation, follow up projects, and guided learning outcomes. Field learning will provide students with the opportunity to develop skills and appreciate the multifold components of Italian Culture through direct experience. Field education will advance student learning as a relationship-centered process.introduction to Italian culture and to broaden ones awareness and understanding of the role of cultural heritage in customs and lifestyles. Lectures will provide students with an organized, focused, and academic understanding of Italian history, art, architecture, food, religion, and culture. The course provides additional enrichment through basic notions of Italian language and terminology along with assigned readings and a final paper. On-site teaching is a significant part of this course and aims to provide the student with an incomparable experience of studying important sites of artistic, architectural, and social relevance in present-day Italy. Students are encouraged to observe the sites through active participation and to discuss their observations using specific and analytic social assessment skills. This class includes field learning hours. Field learning is a method of educating through first-hand experience. Skills, knowledge, and experience are acquired outside of the traditional academic classroom setting and may include field activities, field research, and service learning projects. The field learning experience is cultural because it is intended to be wide-reaching, field-related content is not limited to the course subject but seeks to supplement and enrich academic topics. Students will have the opportunity to integrate theory and practice while experiencing Italian culture, art, and community within the Italian territory. Faculty will lead students in experiencing Italian culture through guided projects and field experiences as planned for the course. Field learning will be developed through classroom preparation, follow up projects, and guided learning outcomes. Field learning will provide students with the opportunity to develop skills and appreciate the multifold components of Italian Culture through direct experience. Field education will advance student learning as a relationship-centered process.

Pre-semester Field Learning program Sunday Aug 27, 2017 - Students arrive (Rome, by 5pm) Monday Aug 28 - Orientation Monday Aug 28 to Sunday Sept 3 Cultural Introduction to Italy Sunday Sept 3 - Classes end (Florence)
Contact Hours: 45
3.0 Credits
Art History and Architecture | Course #: LA AH AH 210 | Section: 101 | Closed
Location: Corso Tintori, 21 - Sala Rosa
Instructor: TBA
Tuesday 12:00 pm - 2:30 pm
This introductory art history course will take students through seven centuries of Italian and European art from the classical Greek and Roman world period up to and including the eighteenth century. Special emphasis will be given to Florentine and Italian art of the thirteenth and fourteenth centuries and to the 'golden age' of the Renaissance period. This course is aimed at students who have not taken a history of western art course before. Slide lectures will alternate with on-site teaching in Florence, including architectural walking tours and visits to museums, churches and palaces.

Contact Hours: 45
3.0 Credits
Art History and Architecture | Course #: LA AH CI 202 | Section: 101 | Closed
Location: TBA
Instructor: TBA
Thursday 3:00 pm - 5:30 pm
The study of Italian culture helps the student to acquire a deep awareness of both cultural unity and regional diversity. This course is intended to provide students with an in-depth introduction to Italian culture and to broaden ones awareness and understanding of the role of cultural heritage in customs and lifestyles. Lectures will provide students with an organized, focused, and academic understanding of Italian history, art, architecture, food, religion and culture. The course provides additional enrichment through basic notions of Italian language and terminology along with assigned readings and a final paper. On-site teaching is a significant part of this course and is aimed to provide the student with an incomparable experience of studying important sites of artistic architectural and social relevance in present-day Italy. Students are encouraged to observe the sites through active participation and to discuss their observations using specific and analytic social assessment skills. Florence only.
Contact Hours: 45
6.0 Credits
Art History and Architecture | Course #: LA AH CI 207 | Closed
Pre-requisite: Mandatory pre-departure readings must be fulfilled prior to program start. Lectures and learning activities held in different locations. Program beings in Rome.
One week of on-site field learning in different locations before semester or summer sessions: Rome, Tuscan coast, Cinque Terre (Fall-Summer) Rome, Orvieto, Perugia (Spring). Upon completion of the field learning week, the course continues as a regular academic session in Florence. The study of Italian culture helps the student to acquire a deep awareness of both cultural unity and regional diversity. This one-week intensive course is intended to provide students with an in-depth introduction to Italian culture and to broaden ones awareness and understanding of the role of cultural heritage in customs and lifestyles. Lectures will provide students with an organized, focused, and academic understanding of Italian history, art, architecture, food, religion, and culture. The course provides additional enrichment through basic notions of Italian language and terminology along with assigned readings and a final paper. On-site teaching is a significant part of this course and aims to provide the student with an incomparable experience of studying important sites of artistic, architectural, and social relevance in present-day Italy. Students are encouraged to observe the sites through active participation and to discuss their observations using specific and analytic social assessment skills. This class includes field learning hours. Field learning is a method of educating through first-hand experience. Skills, knowledge, and experience are acquired outside of the traditional academic classroom setting and may include field activities, field research, and service learning projects. The field learning experience is cultural because it is intended to be wide-reaching, field-related content is not limited to the course subject but seeks to supplement and enrich academic topics. Students will have the opportunity to integrate theory and practice while experiencing Italian culture, art, and community within the Italian territory. Faculty will lead students in experiencing Italian culture through guided projects and field experiences as planned for the course. Field learning will be developed through classroom preparation, follow up projects, and guided learning outcomes. Field learning will provide students with the opportunity to develop skills and appreciate the multi fold components of Italian Culture through direct experience. Field education will advance student learning as a relationship-centered process.
Contact Hour