Florence University of the Arts
Fall Short Programs 2018
3 - 15 credits

FUA short programs are designed to allow a great deal of flexibility for untraditional study abroad timing. FUA’s 3 week short programs offer four start dates in the fall, and four start dates in the spring. Short programs can be combined back-to-back to create a longer 7 or 11 week program. In each 3 week program students select 1 or 2 courses for a total of 3 - 6 credits.


Application Deadline
Session I: June 15, 2018
Session II: June 15, 2018
Session III: June 15, 2018
Session IV: June 15, 2018
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

  • Flexibility for untraditional study abroad timing
  • Students can opt to take one 3 week short program or combine sessions for a total of 7 or 11 weeks

Program Dates
Session I: Aug 28, 2018 – Sept 21, 2018
Session II: Sept 28, 2018 – Oct 19, 2018
Session III: Oct 26, 2018 – Nov 17, 2018
Session IV: Nov 23, 2018 – Dec 13, 2018


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
Experiential Learning
Fashion, Accessories and Tech
Fine Arts
Food and Wine Studies
Horticulture
Hospitality
Internships
Italian Studies and Linguistics
Liberal Arts
Professional Studies
Professional Studies and Experiential Learning

Business and Economics

3.0 Credits
Hospitality Management | Course #: BU MA OB 470 | Section: III | Open
Pre-requisite: Human Resources Management or equivalent
The aim of this course is to provide an overview of main theoretical concepts of organizational behavior (OB) and their application in contemporary hospitality organizations. The course covers various topics in OB, which are generally grouped into the individual, group, and organizational levels of analysis. The course balances conceptual knowledge with practical application. Lectures will provide a broad overview of the course topic and explain key concepts to be used in understanding phenomena occurring in the business world. Relevant case studies will be discussed in class in order to develop skills in applying knowledge to practical situations.
Contact Hours: 45
3.0 Credits
Management | Course #: BU MA HR 350 | Section: II | Open
Pre-requisite: Please note that this course is open to students of Junior Standing
The purpose of this course is to provide an overview of human resources management, with particular emphasis in human resource planning and strategy, personnel selection, equal employment opportunity, training, performance appraisal, compensation, and contemporary issues. The course has been developed for the those whose job requires managing people in a global environment according to the traditional HR. Topics covered include: human resource planning, job analysis, recruitment, personnel selection, performance, employee turnover, the importance of HR in an industry like the hospitality sector, ethics and practices within personnel.
Contact Hours: 45

Communications and Publishing

3.0 Credits
Journalism | Course #: CP JL PJ 320 | Section: IV | Open
Pre-requisite: Introduction to Digital Photography or equivalent.
During this two-pronged course, students will focus on: 1) the history and study of photojournalism from its genesis/inception to today and 2) assignments/projects that are journalistic newsworthy (events, human interest, artistic/cultural, sports, feature, and portrait). Students will emulate what it is like to be a newspaper photographer and learn storytelling images of the everyday events that occur in life. Through lectures and discussions students will also address contemporary issues such as: the cultural, social, and political influence of images and photojournalism in society as well as ethics and legal issues in photojournalism. The print lab will provide students with the tools for elaborating and printing their own images.This course is recommended for Communications, Journalism, and Social Sciences students.
This class includes experiential learning with CEMI.
Contact Hours: 45
3.0 Credits
Journalism & Book Publishing | Course #: CP PU BP 350 | Section: IV | 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
Journalism & Book Publishing | Course #: CP PU FE 300 | Section: I | Open
This course examines the fundamental aspects of the publishing industry with an emphasis on book publishing. Issues such as editorial brainstorming and manuscript selection, layout processes, production, interior and exterior design, marketing, and financial factors are explored on a hands on level with examples and collaborations drawn from ongoing publication projects. the emphasis on editing focuses on evaluating manuscripts, fact checking, copy cutting, editing, rewriting, proofreading and writing captions, titles and subtitles.
Contact Hours: 45
3.0 Credits
Journalism & Book Publishing | Course #: CP PU LM 330 | Section: III | Open
The first of a two part series on magazine production, lifestyle Magazine I gives students a professional magazine production experience in an academic course. Students, under the supervision of faculty members, will curate every phase of production brainstorming, design, writing, photos, editing, layouts, production and distribution of a full color lifestyle magazine produced by the institution. the magazine and its semester format will represent the students approach to living in Florence and topics such as the arts, gastronomy, travel, style, city scenes, etc from a cutting edge perspective that seeks to challenge and go beyond the surface of a city. this project requires additional hours outside of regularly scheduled class times.
Contact Hours: 45
3.0 Credits
Journalism & Book Publishing | Course #: PS SP BP 350 | Section: IV | 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

Digital Imaging and Visual Arts

3.0 Credits
Photography | Course #: DI PH AD 400 | Section: II | Open
Pre-requisite: Intermediate Digital Photography or equivalent.
his course is strictly a technical course intended to prepare students and give them the tools to create a mature visual expression in photography for their final projects. Students will learn advanced and unique black and white printing, studio lighting, and large format printing. Visual assignments will be used to accompany the specific learning techniques. Techniques: Piezography (black and white printing), large format printing, Photoshop plug-ins, scanning, fine art paper, studio lighting. This class includes experiential learning with CEMI
Contact Hours: 45
3.0 Credits
Photography | Course #: DI PH DP 340 | Section: IV | 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 to 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 placement may require PM shifts or shifts that take place on weekends. 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. Additional materials/Dress code: Business casual attire for dress code. A DSLR camera and a lens with a focal length of 55mm or wider is required for this course. A digital 35mm viewfinder camera (20+ megapixels minimum) is also acceptable.
Contact Hours: 150
3.0 Credits
Photography | Course #: DI PH FP 140 | Section: II | Open
Pre-requisite: A 35mm SLR or 35mm viewfinder film camera is required for this course.
This course involves theoretical and practical aspects related to film photography. In addition to lectures, coursework will take place both outdoors in the city of Florence and in the darkroom. Students will learn how to use the camera correctly, how to expose film, and the basic principles of black and white photography and composition. In addition, students will be given a broad overview of the history of photography. Students will work on two projects and a final portfolio. This class includes experiential learning with CEMI.
Contact Hours: 45
3.0 Credits
Photography | Course #: DI PH ID 180 | Section: I | Open
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
6.0 Credits
Photography | Course #: DI PH ID 185 | Section: I | Open
This introductory class 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. Single lens reflex camera (DSLR) as well as point and shoot cameras are allowed. This 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. Assignments, lectures, readings and excursions progressively build on each other to provide students with a comprehensive overview of both the history of the medium and its contemporary practice. Color correction, retouching, and compositing techniques are covered and complemented by further development of digital capture and printing techniques. A digital camera of 8 - 10 megapixels minimum with an optical zoom lens of at least 3X is required. This course satisfies the general education requirements.

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
Photography | Course #: DI PH LA 300 | Section: I | Open
Pre-requisite: Introduction to Digital Photography or equivalent.
The city of Florence, with its backdrop of Medieval and Renaissance buildings coupled with the varied beauty of the Tuscan countryside, will offer students a stimulating range of opportunities for landscape and architectural photography. The course will be divided between outdoor field practice and the exploration of several camera format techniques, lenses as well as printing. By studying influential photographers com-positional and artistic issues of parallax, distortion and perspective will be addressed and executed through assignments. A personal vision will be nurtured and guided by the instructor for the final project in a series of
landscape/naturalistic/architectural visual context. The print lab will provide students with the tools for elaborating and printing their own images
Contact Hours: 45
3.0 Credits
Photography | Course #: DI PH PH 450 | Section: IV | Open
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 PJ 320 | Section: IV | Open
Pre-requisite: Basic photography experience and knowledge helpful. A digital camera of 5.0 mega pixels minimum with an optical zoom lens of at least 3X is required.
This course introduces students to the world of photography with specific focus on the photo-journalistic aspects of this art medium. The course will be divided between field study and learning introductory digital techniques, working with both black and white and color digital printing and finishing. the lab practice will give students the capability of elaborating and correctly printing his/her own pictures. the course concentrates on the journalistic area of photography using digital equipment. Students learn about the history, com positional issues and techniques of photojournalism by studying the work of influential photographers like Cartier-Bresson, Smith, Capa, Salgado, Nachtwey, and others. The class will also be conceiving, shooting, printing and laying out a series of documentary projects. This course is recommended for communications, journalism and social science
students.
Contact Hours: 90
3.0 Credits
Photography | Course #: DI PH PS 220 | Section: I | Open
Pre-requisite: A digital camera of at least 5.0 mega pixels with an optical zoom lens 3X or a traditional 35mm camera more is required.
Adobe Photoshop is the leading software for photographers, graphic designers, and bookmakers. Photoshop is powerful software that requires a dedicated focus in learning how best to use the program to its full potential. This course, with the guidance of experienced teachers, will introduce the student to the creative and professional issues of Photoshop. The course is designed for students who have had experience in photography, graphic design, architecture, illustration or bookmaking. The Photoshop laboratory is equipped with the most up-to date computers and peripherals. Basic photography experience and knowledge will be helpful.
Contact Hours: 45
3.0 Credits
Photography | Course #: DI VC AD 330 | Section: III | Open
Pre-requisite: Visual Communication Design Fundamentals Studio I, Introduction to Digital Graphic Illustration.
This course focuses on the creation of projects in advertising campaigns from the initial research and creative strategy to the final execution of a comprehensive commercial project. Students will be taken through the principles of art direction and layout as well as the marketing aspects of an advertising campaign, working with a copywriter, learning techniques for idea visualization, and structuring the campaign to the requirements of the client.
Contact Hours: 90
3.0 Credits
Photography | Course #: FA FP FP 140 | Section: II | Open
Pre-requisite: A 35mm SLR or 35mm viewfinder film camera is required for this course.
This course involves theoretical and practical aspects related to film photography. In addition to lectures, coursework will take place both outdoors in the city of Florence and in the darkroom. Students will learn how to use the camera correctly, how to expose film, and the basic principles of black and white photography and composition. In addition, students will be given a broad overview of the history of photography. Students will work on two projects and a final portfolio.
This class includes experiential learning with CEMI.
Contact Hours: 45
6.0 Credits
Photography | Course #: PS EL ID 185 | Section: I | Open
Pre-requisite:
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 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
6.0 Credits
Video Production | Course #: DI VP CV 205 | Section: I | Open
This introductory course provides students with a foundational knowledge of creative video production and its technical aspects. Students will learn basic video shooting and editing techniques. As a part of the coursework, students will work in groups on video projects in order to experience the various phases of video production from scripting to editing and final output. 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
Visual Communication | Course #: DI IT WD 200 | Section: III | Open
Pre-requisite: Cover letter, CV, and material pertinent to the chosen area, interview. Portfolio of previous work, web back office experience.
This lab-based course trains students to develop effective graphic design interfaces for the web. Students will be introduced to software and technical information for maps, hot spots, links, and site management. Additional topics include search engines, on-line services, and web development.
Contact Hours: 45
3.0 Credits
Visual Communication | Course #: DI VC CG 150 | Section: III | Open
This computer graphics introductory course will cover the following topics: computer generated art, adobe Photoshop, photo adjustments and effects, computer drawing, morphing and modeling in Photoshop and editing. Students will compile a personal portfolio, presenting it to the class at the end of the semester or session.
Contact Hours: 45
3.0 Credits
Visual Communication | Course #: DI VC DF 190 | Section: II | Open
This course introduces the student to the principles and basic elements of graphic design. Through a series of assignments and exercises, students will learn and practice hand, eye and problem-solving skills. Topics include: shape, basic color theory, framing, shape and color layout, formats, creative typography, logo creation, symbols and trademarks. the course focuses mainly on manual (non-computer) techniques.
Contact Hours: 45
3.0 Credits
Visual Communication | Course #: DI VC DF 300 | Section: II | Open
Pre-requisite: Design Fundamental Studio II or equivalent Visual Communication
The aim of this course is to bring together all aspects of multimedia visual communication - from the theoretical to the practical and applying those theories in projects which involve still and moving images - photography and video, graphic design and typography. Emphasis will be placed on a design practice which is shaped by an understanding of the cultural and social aspects of communication, together with an appreciation of the power of images and words. Guest speakers and site visits have an important role in this hands-on course.
Contact Hours: 45
3.0 Credits
Visual Communication | Course #: DI VC MM 340 | Section: I | Open
Pre-requisite: Introduction to Computer Graphics, Digital Graphic Illustration.
Multimedia studio is a studio course that focuses on the experience of producing complete multimedia works in a project-based environment. lectures and meetings augment this studio course. Individual creativity is stressed as well as collaboration in the creation of works through individual and group projects. assignments vary in scale, and focus on appropriate planning, design and execution, as well as acquisition and creation of content in various media. Previously introduced concepts and technology are re-explored with an emphasis on integration and effectiveness in the communication of the concept of the piece.
Contact Hours: 45
3.0 Credits
Visual Communication | Course #: DI VC SP 350 | Section: IV | Open
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: IV | Open
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
3.0 Credits
Visual Communication | Course #: DI VC WD 200 | Section: III | Open
This lab-based course trains students to develop effective graphic design interfaces for the Web. Students will be introduced to new software and technical information for maps, hot spots, links and site management. Additional topics include: search engines, on-line services and Web development.
Contact Hours: 45

Experiential Learning

6.0 Credits
Experiential Learning | Course #: ID PD PD 320 | Section: III | Open
Pre-requisite: Introduction to Interior Design or Introduction to Industrial Design.
This course fosters an understanding of the design of three-dimensional objects that have a specialized function in domestic or hospitality contexts and a low-medium complexity. During the course, students are introduced to the world of products for interiors in which Italy is a market leader. Case studies of well-known designers and their different styles will be examined. Students develop their projects through research, create prototypes, and analyze production costs. 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
6.0 Credits
Experiential Learning | Course #: PS EL AC 370 | Section: II | Open
Pre-requisite: Sketching and Rendering Accessories.
This is an advanced-level course in which students learn how to develop accessory collections (casual and classic versions for women's wear or menswear) for diverse markets by using appropriate sketching and rendering techniques. A capsule collection will be structured and organized in a professional manner from inspiration and mood boards to specific themes, customer and market research, and trend forecasting according to high quality presentation methods. Field visits to museums and fashion design studios will stimulate the student's creativity and are an essential part of the course. 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
6.0 Credits
Experiential Learning | Course #: PS EL FC 410 | Section: II | Open
Pre-requisite: Fashion Collection Design and Production I or equivalent.
This course is the second and advanced level of fashion collection design in which students develop and refine skills related to building fashion collections. Students will prepare a collection according to resource development, fabric selection, estimating costs, and advanced pattern and garment production. The objective of this level is to conceptualize and create an original collection according to industry standards for construction techniques and presentation materials to support the collection. Students will work on prototypes and create a full, senior-level collection. 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
6.0 Credits
Experiential Learning | Course #: PS EL RO 355 | Section: I | Open
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
6.0 Credits
Experiential Learning | Course #: PS EL SE 415 | Section: II | Open
This course examines all aspects of special event management and provides 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 business events, weddings, ceremonies, celebrations, life cycle events, 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 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 digital tools for the organization of events as well as the significant forms of social media in order to more effectively promote events. Coursework is tailored for students who already have studied the basics of event management.
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
Experiential Learning | Course #: PS SP GR 350 | Section: IV | Open
Pre-requisite: Cover letter, CV, and material pertinent to the chosen area, interview.
This special project allows students to interact with the local community in Florence through experiential learning in collaboration with the Community Engagement Member Institutions affiliated with Florence University of the Arts. These community projects are directly linked to the academic divisions of FUA and open to the general public in order to share academic results with the greater community. 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
Experiential Learning | Course #: PS SP HO 350 | Section: IV | 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
Experiential Learning | Course #: PS SP VC 350 | Section: IV | Open
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
Experiential Learning | Course #: PS SP WS 350 | Section: IV | 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
6.0 Credits
Fashion | Course #: PS EL SF 365 | Section: II | Open
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
3.0 Credits
Fine Arts | Course #: PS SP FR 350 | Section: IV | Open
Pre-requisite: Prerequisites: 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. Prerequisites: Cover letter, CV, and material pertinent to the chosen area, interview.
Contact Hours: 150
6.0 Credits
Fine Arts | Course #: PS SP GE 350 | Section: III | Open
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.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: 150

Fashion, Accessories and Tech

3.0 Credits
Accessory Design & Technology | Course #: FT AD AC 370 | Section: II | Open
Pre-requisite: Sketching and Rendering accessories
This is an advanced course in which students learn how to create and develop accessory collections (casual and classic womenswear or menswear) in different market areas by using appropriate sketching and rendering techniques. collections will be structured and organized in a professional way: from the customer research and the forecast of trends to the creation of mood boards and the selection of materials and colors. Visits to museums and fashion design studios will stimulate the student's creativity.

Contact Hours: 90
3.0 Credits
Accessory Design & Technology | Course #: FT AD AS 355 | Section: I | Open
Pre-requisite: Sketching and Rendering accessories
Students are introduced to the concept of three-dimensional sketching and how it relates to accessories design. Concentrating on design detail, they learn to sketch the basic shapes in footwear, handbags, personal leather goods, and belts. This capstone course provides students with the opportunity to select a design project in a specific accessories category. Mastery of research techniques, design construction, and oral presentation are fundamental to successful completion of this course.
Contact Hours: 45
3.0 Credits
Accessory Design & Technology | Course #: FT AD FW 315 | Section: II | Open
Pre-requisite:
In this course students are introduced to the advanced level of design and production of footwear. This is a fashion design area in which Italy is a market leader and students will analyze the latest styles, leathers, and components in terms of functionality and design. They will continue to develop pattern-making skills by designing and making prototypes of footwear and related accessories.

(90 hours: 45 lecture hours - 45 studio hours)

Contact Hours: 90
3.0 Credits
Accessory Design & Technology | Course #: FT AD HC 330 | Section: I | Open
In this course students learn the basic skills in the design and the production of handbags. the use of pattern making machines and equipments will be learned, together with the construction techniques as well as the analysis of various styles in handbag design. In addition students will translate their own projects into finished products.

(90 hours: 45 lecture hours - 45 Studio hours)
Contact Hours: 90
3.0 Credits
Accessory Design & Technology | Course #: FT AD LD 370 | Section: III | Open
Pre-requisite: Sketching and Rendering accessories
This course focuses on the process of taking design from concept to reality, with an emphasis on production, pricing and distribution. It will provide the basics of supply chain management and provide a framework for understanding how it can be adapted to best support an individual design concept. Students will learn about: materials, color, pattern choices, sourcing, surface design options. The construction process, including prototypes, samples, systems for ensuring quality and fit. Developing and implementing timelines for product development and production costs and pricing decisions, financial planning and available resources.

90 hours (45 lecture hours - 45 Studio hours)
Contact Hours: 90
3.0 Credits
Accessory Design & Technology | Course #: FT AD LT 340 | Section: I | Open
This course offers the opportunity to study several ornamentation techniques: trapunto, welting, pleating, inlay, weaving. Students learn the different methods of application on leather apparel and on accessories such as handbags, belts and shoes, and acquire basic pattern making skills related to leather garments. This semester class will introduce the student to the subject and then focus on the area of study.

This course is intensive and practical and includes cutting, preparing, sewing and assembly. Also, it provides a real insight into the leather process in a workshop.

An asset of the class is the opportunity to showcase student work at FLY, the non-profit retail store of FAST, alongside professional emerging designers based in Italy. All works produced by students will be featured with garment specifications, photographed, and published for promo- tion on school websites. Garments will undergo a selection process for in-store and classroom placement. Furthermore, FAST experiential learning and internship students will then utilize these items to create window displays and other special installations throughout the season. For this reason, it is not possible for students to take garments, accessories, and the like home upon course completion. In the event that a garment is sold, all profits will go to- ward FUA scholarship funds for future FAST students.
Contact Hours: 90
3.0 Credits
Accessory Design & Technology | Course #: FT AD SR 210 | Section: III | Open
The fundamental aspects of accessory design allow students to learn the drawing and rendering techniques which represent materials and textures for handbags, belts, gloves, shoes and hats. Starting from sketches and basic technical drawing techniques students develop skills to enable them to use several drawings methodologies.
Contact Hours: 45
6.0 Credits
Accessory Design & Technology | Course #: FT FD FC 410 | Section: II | Open
Pre-requisite: Fashion Collection Design and Production I or equivalent.
This course is the second and advanced level of fashion collection design in which students develop and refine skills related to building fashion collections. Students will prepare a collection according to resource development, fabric selection, estimating costs, and advanced pattern and garment production. The objective of this level is to conceptualize and create an original collection according to industry standards for construction techniques and presentation materials to support the collection. Students will work on prototypes and create a full, senior-level collection. 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
6.0 Credits
Fashion Communication & Publishing | Course #: PS EL CV 205 | Section: I | Open
This introductory course provides students with a basic knowledge of creative video production and its technical aspects. Students will learn basic video shooting and editing techniques. As a part of the coursework, students will work in groups on video projects in order to experience the various phases of video production from scripting to editing and final output.
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
Fashion Design & Technology | Course #: FT FD FD 230 | Section: I | Open
This course is an introduction to creative design development and
fashion design skills. topics include: design processes of trend research, storyboard compiling, color story, fabric selection, draping design concepts, design innovation and the 2-D to 3-D development of creative ideas. There will be assigned projects in all of these areas. Students will also be introduced to the basics of fashion illustration. Students prepare for their fourth-semester design collections by exploring the roles of research, design development, and editing in the fashion design process. Emphasis is placed on the knowledge of key fashion categories, markets, and price points.



Contact Hours: 90
3.0 Credits
Fashion Design & Technology | Course #: FT FD HC 352 | Section: I | Open
Pre-requisite: Fashion design studio I or equivalent
This course explore the world of the Haute couture, students learn the finest sewing techniques practiced in couture ateliers: cutting, hand stitching, seam and hem finished, pocket construction, pressing and finishing are practiced.


Contact Hours: 45
3.0 Credits
Merchandising | Course #: FT FC SF 360 | Section: II | Open
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: II | Open
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 FR 350 | Section: IV | 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

Fine Arts

3.0 Credits
Art Education | Course #: FA AE AP 325 | Section: II | Open
The course will develop a comparative study of art as an expression of human experience from the development of the paradigms of beauty and aesthetics developed during the Renaissance to the contemporary perception of beauty. The course will include major artists and influences in terms of styles and movements. The course will feature a contrast between the "two cities" within the city that embody these diverse ways to convey art and beauty as an experiential pathway for understanding the evolution of artistic language and its possible directions in the future.
Contact Hours: 45
3.0 Credits
Art Education | Course #: FA AE GE 345 | Section: III | Open
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
6.0 Credits
Art Education | Course #: FA AE GE 350 | Section: III | Open
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.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: 150
3.0 Credits
Painting & Drawing | Course #: FA PD WC 180 | Section: II | Open
This foundation course will explore methods, techniques and various aspects of watercolor painting. The unique qualities of watercolor will be explored through direct observation exercises, demonstrations and individual projects. Watercolor techniques will be explored, including developing drawings to form strong compositions, capturing the effects of light, color-mixing and washes. Students will develop their painting skills, techniques, and aesthetic sensibilities to artistic expression in watercolor medium. The class format consists of studio work with lectures, examples, demonstrations, and individual as well as group critiques. Reading and homework assignments are coordinated with the studio work.
Contact Hours: 45

Food and Wine Studies

3.0 Credits
Baking and Pastry | Course #: FW BP BC 310 | Section: III | Open
Pre-requisite: Open to culinary arts and baking & pastry majors or students who have taken previous coursework in the above fields.
Students will study the history and background of various national and regional cakes and tarts. The course will cover the origin of classical cakes, variations from classical methods, and customer-driven deviations from traditional preparations. Students will study a variety of doughs, batters, fillings, and glazes, with an emphasis on a thorough understanding of the techniques and proper skill execution for Italian cakes. Special attention will be paid to advanced creaming methods (separated creaming methods, creaming without leavening agents) and combination methods. Piping skills are practiced.


Contact Hours: 90
3.0 Credits
Baking and Pastry | Course #: FW BP BP 450 | Section: IV | 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: 150
3.0 Credits
Baking and Pastry | Course #: FW BP BP 550 | Section: IV | 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 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
6.0 Credits
Baking and Pastry | Course #: FW BP PS 355 | Section: I | Open
Pre-requisite: Open to culinary arts and baking & pastry majors or students who have taken previous coursework in the above fields
This course is a study of bakery operations and management as
practiced in a pastry shop environment. Studies focus on the various pastry shop components and front/back of the house areas. Front of the house emphasizes customer service, space management and maintenance, retail display, client relations, and ordering strategies. An introductory approach to the back of the house is considered in terms of equipment handling, supplies, production types, yields, formula conversions, dessert menu planning, and the handling of special requests and events. Safety and sanitation are examined for proper practice and application in the pastry shop. Students will gain familiarity with dessert categories and how they are positioned within the baking industry. 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
Culinary Arts | Course #: FW CA CA 450 | Section: IV | 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
Culinary Arts | Course #: FW CA RC 360 | Section: III | Open
Pre-requisite: Culinary Arts Majors only
The course focuses on the different aspects of regional food in Italy. Although characterized by unique and distinctive features, Italian cuisine is still perceived as the result of many different regional culinary traditions. Though merged and diluted over centuries, Italian regional cuisine still maintains its particular flavors and distinct ingredients. Emphasis will be placed on how food relates to the lifestyle and culture of diverse macro-areas of Italy. Local economy and resources will be analyzed and compared. Students will be introduced to the various local creations through hands-on practice and tastings.
Contact Hours: 45
3.0 Credits
Culinary Arts | Course #: FW CA TF 440 | Section: II | Open
Pre-requisite: Tradition of Italian Food I or equivalent. Only for Culinary Arts Majors.
This course continues to explore the tradition of Italian food through representative recipes. Emphasis will be given to more elaborate dishes, including the cleaning and preparation of shellfish, fresh pasta, food combination's, feast foods and banquets.

Contact Hours: 45
3.0 Credits
Culinary Arts | Course #: FW CA VC 504 | Section: III | Open
Pre-requisite: Open to culinary arts and baking & pastry majors or students who have taken previous coursework in the above fields
In the old days when rich sauces ruled and vegetables were but a
garnish, chefs were not experts on low fat food. But times have
changed. Over the past 20 years in response to customer demands, many top chefs have become masters at cooking with less fat. The course will first examine contemporary perspectives on the traditional diets of the Mediterranean region, as well as the basic nutrition concepts and the role of basic nutrients (protein, carbohydrates, lipids, vitamins and minerals). The concept of food pyramid will be extensively analyzed and different food pyramids and their backgrounds compared. Low fat gourmet recipes and menus will be extensively discussed and experienced.
Contact Hours: 45
3.0 Credits
Culinary Arts | Course #: FW SP CA 470 | Section: IV | 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 special project course, students are involved in back of the house operations at Ganzo, the school restaurant. Under the supervision of an Executive Chef who manages the operations of the kitchen, culinary arts experiential learning students 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. Students 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 weekends and holidays. 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
Food & Culture | Course #: FW FC FF 347 | Section: I | Open
Pre-requisite:
The city of Florence is a veritable mine of food and cultural experiences spanning from the kitchens of the Medici family, to the rustic regional cuisine of Tuscany, to growing rituals such as aperitivo, and high profile restaurants recognized internationally. The aim of this course is to introduce students to the food, street, and culture scenes that set Florence apart from other metropolitan cities, encourage the discussion of the historical weight of its storied past on the food culture of today, and construct a topographical map that indicates the pinpoints of Florence's thriving gastro-cultural activities. Lectures will be complemented by student cooking labs and tastings.


Contact Hours: 45
3.0 Credits
Food & Culture | Course #: FW FC FF 347 | Section: II | Open
Pre-requisite:
The city of Florence is a veritable mine of food and cultural experiences spanning from the kitchens of the Medici family, to the rustic regional cuisine of Tuscany, to growing rituals such as aperitivo, and high profile restaurants recognized internationally. The aim of this course is to introduce students to the food, street, and culture scenes that set Florence apart from other metropolitan cities, encourage the discussion of the historical weight of its storied past on the food culture of today, and construct a topographical map that indicates the pinpoints of Florence's thriving gastro-cultural activities. Lectures will be complemented by student cooking labs and tastings.


Contact Hours: 45
3.0 Credits
Food & Culture | Course #: FW FC FF 347 | Section: III | Open
Pre-requisite:
The city of Florence is a veritable mine of food and cultural experiences spanning from the kitchens of the Medici family, to the rustic regional cuisine of Tuscany, to growing rituals such as aperitivo, and high profile restaurants recognized internationally. The aim of this course is to introduce students to the food, street, and culture scenes that set Florence apart from other metropolitan cities, encourage the discussion of the historical weight of its storied past on the food culture of today, and construct a topographical map that indicates the pinpoints of Florence's thriving gastro-cultural activities. Lectures will be complemented by student cooking labs and tastings.


Contact Hours: 45
3.0 Credits
Food & Culture | Course #: FW FC FF 347 | Section: IV | Open
Pre-requisite:
The city of Florence is a veritable mine of food and cultural experiences spanning from the kitchens of the Medici family, to the rustic regional cuisine of Tuscany, to growing rituals such as aperitivo, and high profile restaurants recognized internationally. The aim of this course is to introduce students to the food, street, and culture scenes that set Florence apart from other metropolitan cities, encourage the discussion of the historical weight of its storied past on the food culture of today, and construct a topographical map that indicates the pinpoints of Florence's thriving gastro-cultural activities. Lectures will be complemented by student cooking labs and tastings.


Contact Hours: 45
3.0 Credits
Wine & Culture | Course #: FW WC TW 262 | Section: II | Open
The course will introduce students to the outstanding richness of Tuscan wine typologies focusing particularly on a presentation of the most important wine growing areas in Tuscany. A general introduction to wine appreciation will be offered and a selection of Tuscan wines will be studied in terms of their characteristics.
Contact Hours: 45
3.0 Credits
Wine Expertise | Course #: FW WE WS 350 | Section: IV | 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
3.0 Credits
Wine Expertise | Course #: FW WE WW 360 | Section: III | Open
This course has been designed to provide students with an in-depth knowledge of the main wine producing countries of the so-called "Old World" and to further develop skills as a wine taster. the countries to be studied are: France (with a special emphasis on Bordeaux, Burgundy and the champagne), as well as Germany, Austria, Spain and Portugal. Through comparative tastings, students will be encouraged to offer a critical analysis of wines produced in different parts of the old World, with emphasis on the relationship between sensory properties of the wines and factors associated with their place of origin.
Contact Hours: 45

Horticulture

3.0 Credits
General Horticulture | Course #: HC VO TW 262 | Section: II | Open
The course will introduce students to the outstanding richness of the Tuscan wine tradition. Wine typologies representative of the region will be considered throughout the course, which focuses particularly on a detailed study of the most important wine production areas in Tuscany. A general introduction to wine appreciation will be featured along with the analysis of select Tuscan wines and their specific characteristics.
Contact Hours: 45
3.0 Credits
General Horticulture | Course #: HC VO TW 262 | Section: III | Open
The course will introduce students to the outstanding richness of the Tuscan wine tradition. Wine typologies representative of the region will be considered throughout the course, which focuses particularly on a detailed study of the most important wine production areas in Tuscany. A general introduction to wine appreciation will be featured along with the analysis of select Tuscan wines and their specific characteristics.
Contact Hours: 45

Hospitality

3.0 Credits
Hospitality and Tourism Management | Course #: HP HT HO 350 | Section: IV | 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 HO 450 | Section: IV | 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
Hospitality and Tourism Management | Course #: HP HT HR 350 | Section: II | Open
The purpose of this course is to provide an overview of human resources management, with particular emphasis on human resource planning and strategy, personnel selection, equal employment opportunity, training, performance appraisal, compensation, and contemporary issues. The course has been developed for people whose job requires managing people in a global environment according to the traditional Human Resources. Topics covered include: human resource planning, job analysis, recruitment, personnel selection, performance, employee turnover, the importance of HR in an industry like the hospitality sector, ethics and practices within personnel, legal issues, and how diversity impacts the workforce.
Contact Hours: 45
3.0 Credits
Hospitality and Tourism Management | Course #: HP HT IH 300 | Section: I | Open

Provides a fundamental overview of the hospitality industry and its main segments: hotel, restaurant, management services, and clubs. The operational sectors of the industry as well as managerial components and skills will be explored. All of the following topics will be examined: development of tourism; demand for travel, examination of food and beverages industry, associations and organizations related to hospitality as a sub-segment of the tourism industry. Career opportunities in the
hospitality industry will be discussed and students will be encouraged to develop their own career plan.
Contact Hours: 45
3.0 Credits
Hospitality and Tourism Management | Course #: HP HT IM 450 | Section: I | Open
Pre-requisite: Introduction to Hospitality or equivalent.
This course will consider how food and wine tourism is implemented in Italy. The regional aspect of the country, its rich cultural variety, and how the tourism revolving its cuisine and wine are interpreted in sustainable forms will be analyzed. Students will explore the unique gastronomy, products, and producers of specific Italian regions in order to understand the role of territories and local cultures in Italian food and wine tourism. The practices, organization, management, and implementation of these forms of tourism will be studied along with territorial and cultural aspects to discover how gastronomic tourism expresses the soul of a place and can generate new or renewed interest in geographic areas of Italy
Contact Hours: 45
3.0 Credits
Hospitality and Tourism Management | Course #: HP HT OB 470 | Section: III | Open
Pre-requisite: Human Resources Management or equivalent
The course is designed to assist students in making sound decisions in the hospitality industry by heightening their sensibility to the organizational parameters that influence their decisions. Furthermore students will analyze computer systems and their applications within the hotel industry. All computer applications are examined, from reservations to the back office through a series of assignments and projects.
Contact Hours: 45
3.0 Credits
Hospitality and Tourism Management | Course #: HP HT SE 410 | Section: II | Open
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
6.0 Credits
Hospitality and Tourism Management | Course #: HP HT SE 415 | Section: II | Open
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
Hospitality and Tourism Management | Course #: HP HT SL 340 | Section: III | Open
Examines the roles and responsibilities of supervisors and managers in the hospitality industry. The course will also focus on developing communication strategies, motivational techniques, performance evaluation and review, staffing, training and strategic planning. Attention will be given to conflict resolution techniques as well as methods for recruiting, interviewing and hiring staff. Budget management will also be covered.
Contact Hours: 45
6.0 Credits
Hospitality and Tourism Management | Course #: PS EL SM 331 | Section: I | Open
This course is a study of bakery operations and management
as practiced in a pastry shop environment. Studies focus on the various pastry shop components and front/back of the house areas. Front of the house emphasizes customer service, space management and maintenance, retail display, client relations, and ordering strategies. An introductory approach to the back of the house is considered in terms of equipment handling, supplies, production types, yields, formula conversions, dessert menu planning, and the handling of special requests and events. Safety and sanitation are examined
for proper practice and application in the pastry shop. Students will gain
familiarity with dessert categories and how they are positioned within the
baking industry.
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 benefi t 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 CC 532 | Section: II | Open
Pre-requisite: Hospitality Accounting, Restaurant Management or equivalent.
Course develops skills in scheduling and controlling costs in managed projects that present the challenges of time, human resources, materials, budget, project specifications, and deadlines. The concept of financial planning for businesses and organizations, including a special emphasis on hospitality structures, asks students to consider the compilation of budgets, identifying/forecasting potential problems to avoid profit loss, flexible vs. static budgets to control costs, and types of cost control analysis.
Contact Hours: 45
3.0 Credits
Restaurant, Food and Beverage Management | Course #: HP FB CS 470 | Section: III | Open
This course will enable candidates to gain a deep knowledge and
qualification relating directly to the catering environment. the course
will enhance their personal growth and development, enabling them to
undertake their role with greater confidence. all organizational, logistic
and marketing aspects of the catering industry will be analyzed.
Contact Hours: 45
3.0 Credits
Restaurant, Food and Beverage Management | Course #: HP FB HO 450 | Section: IV | 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
6.0 Credits
Restaurant, Food and Beverage Management | Course #: HP FB OM 405 | Section: I | Open
This course introduces one of the fundamental areas of study in the hospitality industry. Students will study the concepts and procedures of food and beverage control systems, cost control, operating budgets, effective management of food and beverage operations and cycles. Cost calculations, menu planning, storage, and receiving.
Contact Hours: 150
3.0 Credits
Restaurant, Food and Beverage Management | Course #: HP FB RM 390 | Section: II | Open
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
6.0 Credits
Restaurant, Food and Beverage Management | Course #: HP FB RM 392 | Section: II | Open
This course examines 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.
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
6.0 Credits
Restaurant, Food and Beverage Management | Course #: HP FB SM 331 | Section: I | Open
The front of house area of any restaurant should be carefully planned in order to balance ambiance with function. Restaurant seating, wait stations, and waiting areas are just a few of the areas to consider when planning a restaurant dining room. The course focuses on all aspects that characterize the front of the house experience. Emphasis is placed on the importance of the front of the house to properly reflect the restaurant concept and the necessity of planning front of the house spaces for efficiency. Furthermore, the course considers the pivotal role of excellent customer service and the training methods of front of the house staff. 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
6.0 Credits
Restaurant, Food and Beverage Management | Course #: PS EL OM 405 | Section: I | Open
This course introduces a fundamental area of study in the hospitality industry. Students will study the concepts and procedures of food and beverage control systems, cost control, operating budgets, and the effective management of food and beverage operations and cycles. Cost calculation, menu planning, storage, receiving, profit and budget forecasting,
labor costs, service payment systems, and other topic-specific areas will be
covered.
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
6.0 Credits
Restaurant, Food and Beverage Management | Course #: PS EL PS 355 | Section: I | Open
This course is a study of bakery operations and management
as practiced in a pastry shop environment. Studies focus on the various pastry shop components and front/back of the house areas. Front of the house emphasizes customer service, space management and maintenance, retail display, client relations, and ordering strategies. An introductory approach to the back of the house is considered in terms of equipment handling, supplies, production types, yields, formula conversions, dessert menu planning, and the handling of special requests and events. Safety and sanitation are examined for proper practice and application in the pastry shop. Students will gain familiarity with dessert categories and how they are positioned within the baking industry.
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
6.0 Credits
Restaurant, Food and Beverage Management | Course #: PS EL RM 392 | Section: II | Open
This course examines 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.
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

Internships

3.0 Credits
Internship | Course #: PS IN BP 450 | Section: IV | 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: IV | 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 HO 450 | Section: IV | 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 IN 450 | Section: I | Open
Pre-requisite: Cover letter, CV, and material pertinent to the chosen area, interview.
The 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. The internship enhances students knowledge through field experience held in a professional environment overseen by a supervisor, who regularly monitors the internship progress and guides the students professional development. Candidates must meet the prerequisites for the internship program. Students must submit a cover letter, CV, and material pertinent to the chosen area (for example, a photography or visual communication candidacy requires a portfolio). An interview is held for placement purposes. Placements will vary depending on the students language and professional skills.
Contact Hours: 120
3.0 Credits
Internship | Course #: PS IN IN 450 | Section: II | Open
Pre-requisite: Cover letter, CV, and material pertinent to the chosen area, interview.
The 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. The internship enhances students knowledge through field experience held in a professional environment overseen by a supervisor, who regularly monitors the internship progress and guides the students professional development. Candidates must meet the prerequisites for the internship program. Students must submit a cover letter, CV, and material pertinent to the chosen area (for example, a photography or visual communication candidacy requires a portfolio). An interview is held for placement purposes. Placements will vary depending on the students language and professional skills.
Contact Hours: 120
3.0 Credits
Internship | Course #: PS IN IN 450 | Section: III | Open
Pre-requisite: Cover letter, CV, and material pertinent to the chosen area, interview.
The 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. The internship enhances students knowledge through field experience held in a professional environment overseen by a supervisor, who regularly monitors the internship progress and guides the students professional development. Candidates must meet the prerequisites for the internship program. Students must submit a cover letter, CV, and material pertinent to the chosen area (for example, a photography or visual communication candidacy requires a portfolio). An interview is held for placement purposes. Placements will vary depending on the students language and professional skills.
Contact Hours: 120
3.0 Credits
Internship | Course #: PS IN IN 450 | Section: IV | Open
Pre-requisite: Cover letter, CV, and material pertinent to the chosen area, interview.
The 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. The internship enhances students knowledge through field experience held in a professional environment overseen by a supervisor, who regularly monitors the internship progress and guides the students professional development. Candidates must meet the prerequisites for the internship program. Students must submit a cover letter, CV, and material pertinent to the chosen area (for example, a photography or visual communication candidacy requires a portfolio). An interview is held for placement purposes. Placements will vary depending on the students language and professional skills.
Contact Hours: 120
3.0 Credits
Internship | Course #: PS IN PH 450 | Section: IV | Open
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 VC 450 | Section: IV | Open
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 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

Italian Studies and Linguistics

3.0 Credits
Italian Language for Three Credits | Course #: IS IT IB 101 | Section: I | Open
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 the Present tense, Passato Prossimo and to use both nouns and adjectives in the correct form with reference to gender and number. 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.
Contact Hours: 45
3.0 Credits
Italian Language for Three Credits | Course #: IS IT IB 101 | Section: II | Open
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 the Present tense, Passato Prossimo and to use both nouns and adjectives in the correct form with reference to gender and number. 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.
Contact Hours: 45
3.0 Credits
Italian Language for Three Credits | Course #: IS IT IB 101 | Section: III | Open
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 the Present tense, Passato Prossimo and to use both nouns and adjectives in the correct form with reference to gender and number. 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.
Contact Hours: 45
3.0 Credits
Italian Language for Three Credits | Course #: IS IT II 201 | Section: I | Open
Pre-requisite: Students entering at the intermediate level are required to take a 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, making future plans using the Future tense 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.
*FUA policy requires that when less than 4 students enroll in an Italian language class, the class will be taught at reduced contact hours. With less students the instructor is able to cover the same program in less time, while also providing more individualized attention.


Contact Hours: 45
3.0 Credits
Italian Language for Three Credits | Course #: IS IT II 201 | Section: II | Open
Pre-requisite: Students entering at the intermediate level are required to take a 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, making future plans using the Future tense 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.
*FUA policy requires that when less than 4 students enroll in an Italian language class, the class will be taught at reduced contact hours. With less students the instructor is able to cover the same program in less time, while also providing more individualized attention.


Contact Hours: 45
3.0 Credits
Italian Language for Three Credits | Course #: IS IT II 201 | Section: IV | Open
Pre-requisite: Students entering at the intermediate level are required to take a 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, making future plans using the Future tense 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.
*FUA policy requires that when less than 4 students enroll in an Italian language class, the class will be taught at reduced contact hours. With less students the instructor is able to cover the same program in less time, while also providing more individualized attention.


Contact Hours: 45
3.0 Credits
Italian Language for Three Credits | Course #: IS IT II 250 | Section: I | Open
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.

*FUA policy requires that when less than 4 students enroll in an Italian language class, the class will be taught at reduced contact hours. With less students the instructor is able to cover the same program in less time, while also providing more individualized attention.

Contact Hours: 45
3.0 Credits
Italian Language for Three Credits | Course #: IS IT II 250 | Section: III | Open
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.

*FUA policy requires that when less than 4 students enroll in an Italian language class, the class will be taught at reduced contact hours. With less students the instructor is able to cover the same program in less time, while also providing more individualized attention.

Contact Hours: 45
3.0 Credits
Italian Language for Three Credits | Course #: IS IT II 280 | Section: II | Open
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 II 280 | Section: III | Open
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 II 280 | Section: IV | Open
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

Liberal Arts

4.0 Credits
Art History | Course #: DI PH TC 371 | Section: III | Open
Pre-requisite: Introduction to Art History
This course examines major philosophies and concepts that have contributed to the discussion of art theory, aesthetic discourse and contemporary criticism. Reading and analyzing various texts from Antiquity to the present, we will be looking at the underlying questions and meanings of art and how they interact or conflict throughout the development of western thought. The aim of this course is to equip the student with a foundation in art theory in order to develop an informed critical approach. Texts we cover in class will include writings by philosophers, critics and artists such as Plato, Alberti, Kant, Benjamin, Greenberg, Barthes, Baudrillard, Lippard, and Trin T. Minha.
Contact Hours: 60
3.0 Credits
Art History and Architecture | Course #: LA AH AP 325 | Section: II | Open
The course will develop a comparative study of art as an expression of human experience from the development of the paradigms of beauty and aesthetics developed during the Renaissance to the contemporary perception of beauty. The course will include major artists and influences in terms of styles and movements. The course will feature a contrast between the "two cities" within the city that embody these diverse ways to convey art and beauty as an experiential pathway for understanding the evolution of artistic language and its possible directions in the future.
Contact Hours: 45
3.0 Credits
Art History and Architecture | Course #: LA AH TC 370 | Section: III | Open
Pre-requisite: Introduction to Art History
This course examines major philosophies and concepts that have contributed to the discussion of art theory, aesthetic discourse, and
contemporary criticism. Reading and analyzing various texts from antiquity to the present, students will explore the underlying questions and meanings of art and how they interact or conflict throughout the development of Western thought. The aim of this course is to equip the student with a foundation in art theory in order to develop an informed critical approach. Texts covered in class will include writings by philosophers, critics, and artists such as Plato, Alberti, Kant, Benjamin, Greenberg, Barthes, Baudrillard, Lippard, and Trin T. Minha.
Contact Hours: 45
3.0 Credits
English Composition and Creative Writing | Course #: LA CW CW 300 | Section: II | Open
This is an introduction to fiction writing. It covers the technical elements of fiction writing through in-class writing exercises that develop dialogue, voice, plot, image, character development, point of view, scene, structure and other prose skills. The in-class work will be augmented with homework assignments which students will use in writing larger pieces of fiction. Students will learn to critique work from a writer's perspective.
Contact Hours: 45

Professional Studies

3.0 Credits
Special Projects | Course #: PS SP BP 550 | Section: IV | Open
Pre-requisite: Open to culinary arts and baking & pastry majors or students who have taken previous coursework in the above fields. HAACP food safety and sanitation certification. Cover letter, CV, and material pertinent to the chosen area, interview. Open to culinary arts and baking & pastry majors or students who have taken previous coursework in the above fields. HAACP food safety and sanitation certification. 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 placement may require early AM shifts, PM shifts, or shifts that take place on weekends. 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. Additional materials/Dress code: Chef uniform (hat, jacket, pants, hard-toe shoes) required. Prerequisites: 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. HAACP food safety and sanitation certification.
Contact Hours: 150
3.0 Credits
Special Projects | Course #: PS SP CA 470 | Section: IV | Open
Pre-requisite: Cover letter, CV, and material pertinent to the chosen area, interview. Open to culinary arts and baking & pastry majors or students who have taken previous coursework in the above fields. HAACP food safety and sanitation certification.
Through this special project course, students are involved in back of the house operations at Ganzo, the school restaurant. Under the supervision of an Executive Chef who manages the operations of the kitchen, culinary arts experiential learning students 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. Students 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 PM scheduling or shifts that take place on weekends and holidays. 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. Additional materials/Dress code: Chef uniform (hat, jacket, pants, hard-toe shoes) required. Prerequisites: Cover letter, CV, and material pertinent to the chosen area, interview. Open to culinary arts and baking & pastry majors or students who have taken previous coursework in the above fields. HAACP food safety and sanitation certification.
Contact Hours: 150

Professional Studies and Experiential Learning

3.0 Credits
Community Service | Course #: PS SP DP 350 | Section: IV | Open
Pre-requisite: Cover letter, CV, and material pertinent to the chosen area, interview. Portfolio of previous work, DSLR knowledge, Adobe photo software experience.
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. Prerequisites: Cover letter, CV, and material pertinent to the chosen area, interview. Portfolio of previous work, DSLR knowledge, Adobe photo software experience.
Contact Hours: 150

Course Registration
SAI students complete their course registration directly with FUA through the FUA student portal. Upon confirming enrollment in the SAI program at FUA, students receive information for creating their FUA student portal and selecting their classes. FUA courses are competitive, and students should complete their course requests as early as possible as the registration period begins months ahead of the application deadline.

Course Changes
Students wishing to make changes to their class schedule prior to departure can do so directly by logging into their FUA student account. Students receive an email confirmation from SAI once the change is accepted. Students are permitted to make as many adjustments to their schedule prior to departure as needed. The last day to submit a schedule change from home is 6 weeks prior to each session start. After that, no changes can be made until the Add/Drop day for each session in Florence. There is a very strict Add/Drop policy that all students must adhere to; neither FUA nor SAI can make exceptions.


Pre-Departure Calendar
June 15 2018
Application Deadline
Applications accepted after deadline as space permits.
Within 1 week of acceptance
SAI Deposits Due
$500 Confirmation Deposit (applied toward program fee)
$300 Security Deposit (refundable)
May 30 2018
50% of Total Program Fee Due
Students who are accepted and submit SAI deposits after this date will have an amended pay schedule. Either 50% or 100% of Program Fee will be due within 5 business days, based on the deposit payment date.
June 29 2018
Balance of Total Program Fee Due
June 29 2018
SAI Financial Aid Verification Deadline
Students wishing to defer payment until financial aid disbursement must submit the financial aid verification forms to SAI by this date.
July 29 2018
SAI Pre-Departure Form Due

On-Site Calendar
August 28 2018
Arrival & Housing Check-in
Students arrive into Aeroporto di Firenze-Peretola (FLR). SAI airport pickup is provided between 9:00am and 6:00pm, and students are transferred to SAI housing.
August 30 – Sept 1 2018
SAI & FUA Orientation
Students are welcomed to the program with an orientation that introduces students to their program while covering safety, policies, housing, and culture.
September 3 2018
Add/Drop Deadline
September 4 2018
FUA Classes Begin
September 20 2018
FUA Classes End
September 21 2018
Program End & Housing Check-out
Students must move out of SAI housing by 10:00am to return home or pursue independent travel.

Pre-Departure Calendar
June 15 2018
Application Deadline
Applications accepted after deadline as space permits.
Within 1 week of acceptance
SAI Deposit Due
$500 Confirmation Deposit (applied toward program fee)
$300 Security Deposit (refundable)
May 30 2018
50% of Total Program Fee Due
Students who are accepted and submit SAI deposits after this date will have an amended pay schedule. Either 50% or 100% of Program Fee will be due within 5 business days, based on the deposit payment date.
June 29 2018
SAI Financial Aid Verification Deadline
Students wishing to defer payment until financial aid disbursement must submit the financial aid verification forms to SAI by this date.
June 29 2018
Balance of Total Program Fee Due
August 29 2018
SAI Pre-Departure Form Due

On-Site Calendar
September 28 2018
Arrival & Housing Check-in
Students arrive into Aeroporto di Firenze-Peretola (FLR). SAI airport pickup is provided between 9:00am and 6:00pm, and students are transferred to SAI housing.
October 1 2018
SAI & FUA Orientation
Students are welcomed to the program with an orientation that introduces students to their program while covering safety, policies, housing, and culture.
October 1 2018
Add/Drop Deadline
October 2 2018
FUA Classes Begin
October 18 2018
FUA Classes End
October 19 2018
Program End & Housing Check-out
Students must move out of SAI housing by 10:00am to return home or pursue independent travel.

Pre-Departure Calendar
June 15 2018
Application Deadline
Applications accepted after deadline as space permits.
Within 1 week of acceptance
SAI Deposit Due
$500 Confirmation Deposit (applied toward program fee)
$300 Security Deposit (refundable)
July 28 2018
50% of Total Program Fee Due
Students who are accepted and submit SAI deposits after this date will have an amended pay schedule. Either 50% or 100% of Program Fee will be due within 5 business days, based on the deposit payment date.
August 27 2018
SAI Financial Aid Verification Deadline
Students wishing to defer payment until financial aid disbursement must submit the financial aid verification forms to SAI by this date.
August 27 2018
Balance of Total Program Fee Due
September 26 2018
SAI Pre-Departure Form Due

On-Site Calendar
October 26 2018
Arrival & Housing Check-in
Students arrive into Aeroporto di Firenze-Peretola (FLR). SAI airport pickup is provided between 9:00am and 6:00pm, and students are transferred to SAI housing.
October 29 2018
SAI & FUA Orientation
Students are welcomed to the program with an orientation that introduces students to their program while covering safety, policies, housing, and culture.
October 29 2018
Add/Drop Deadline
October 30 2018
FUA Classes Begin
November 15 2018
FUA Classes End
November 17 2018
Program End & Housing Check-out
Students must move out of SAI housing by 10:00am to return home or pursue independent travel.

Pre-Departure Calendar
June 15 2018
Application Deadline
Applications accepted after deadline as space permits.
Within 1 week of acceptance
SAI Deposit Due
$500 Confirmation Deposit (applied toward program fee)
$300 Security Deposit (refundable)
July 28 2018
50% of Total Program Fee Due
Students who are accepted and submit SAI deposits after this date will have an amended pay schedule. Either 50% or 100% of Program Fee will be due within 5 business days, based on the deposit payment date.
August 27 2018
SAI Financial Aid Verification Deadline
Students wishing to defer payment until financial aid disbursement must submit the financial aid verification forms to SAI by this date.
August 27 2018
Balance of Total Program Fee Due
October 24 2018
SAI Pre-Departure Form Due

On-Site Calendar
November 23 2018
Arrival & Housing Check-in
Students arrive into Aeroporto di Firenze-Peretola (FLR). SAI airport pickup is provided between 9:00am and 6:00pm, and students are transferred to SAI housing.
November 26 2018
SAI & FUA Orientation
Students are welcomed to the program with an orientation that introduces students to their program while covering safety, policies, housing, and culture.
November 26 2018
Add/Drop Deadline
November 27 2018
FUA Classes Begin
December 12 2018
FUA Classes End
December 13 2018
Program End & Housing Check-out
Students must move out of SAI housing by 10:00am to return home or pursue independent travel.
SAI Program Fees* USD
Application Fee $100
Security Deposit
Refundable at the end of the term.
$300
Program Fee: 3 weeks / 3 credits
Includes tuition, standard housing and SAI Signature Services (see What’s Included).
$4,350
Program Fee: 3 weeks / 6 credits
Includes tuition, standard housing and SAI Signature Services (see What’s Included).
$5,600
Program Fee: 7 weeks / 6 credits
Includes tuition, standard housing and SAI Signature Services (see What’s Included).
$6,550
Program Fee: 7 weeks / 9 credits
Includes tuition, standard housing and SAI Signature Services (see What’s Included).
$7,800
Program Fee: 7 weeks / 12 credits
Includes tuition, standard housing and SAI Signature Services (see What’s Included).
$8,950
Program Fee: 11 weeks / 9 credits
Includes tuition, standard housing and SAI Signature Services (see What’s Included).
$8,700
Program Fee: 11 weeks / 12 credits
Includes tuition, standard housing and SAI Signature Services (see What’s Included).
$9,750
Program Fee: 11 weeks / 15 credits
Includes tuition, standard housing and SAI Signature Services (see What’s Included).
$11,000
Optional / Additional Fees:
Optional Private Room Housing Supplement: 3 weeks
Private room in a shared apartment, with a shared bathroom.
$255
Optional Private Room Housing Supplement: 7 weeks
Private room in a shared apartment, with a shared bathroom.
$510
Optional Private Room Housing Supplement: 11 weeks
Private room in a shared apartment, with a shared bathroom.
$765
Optional Homestay Housing Supplement
Price varies by single/double occupancy and meals.
contact SAI
International Mailing Supplement
Students residing outside the U.S. are charged an international mailing supplement to ensure visa paperwork arrives in a timely manner.
$85

*prices are subject to change

Note: certain SAI-affiliated US universities require specific payment arrangements. These may require that some fees are paid by the student directly to SAI, and other fees are paid to SAI by the affiliated university on behalf of the student. If you attend an SAI-affiliated university please contact your study abroad office or speak with your SAI Admissions Counselor for details.

Budget Low Est. High Est.
Airfare to/from Florence
$950 $1,300
Books
$50 / course $100 / course
Course Fees & Supplies
$50 / course $300 / course
Meals
Combination of cooking at home and eating out.
$650 / month $800 / month
Personal Expenses $300 / month $400 / month
Transportation within Florence
Public transportation with some taxi rides.
$100 / month $175 / month
Weekend Travel
Cost varies greatly by student.
$300 / month $1,000 / month

This is an SAI Signature Services Program; it includes our full services!

  • Program tuition and U.S. academic credit
  • Accommodation in carefully selected student housing
  • Airport pickup and transportation on arrival day
  • Student health insurance providing full coverage and medical emergency evacuation
  • Cell phone rental with free incoming calls and texts while in host country
  • SAI staff on-site dedicated to providing personal assistance
  • SAI orientation to the host city and school
  • Frequent SAI cultural activities and day trips
  • 24-hour on-site emergency support

Pre-departure and Re-entry services

  • Admissions counselor assigned to you, providing friendly assistance throughout your study abroad experience
  • Helpful pre-departure tools and resources
  • Online student groups to acquaint you with other SAI students
  • Assistance with student visa application
  • Assistance with financial aid and loan processing
  • Paid registration fees for national re-entry conferences

SAI offers activities, at no extra cost, for students to get to know their community, city and country. Following is a sample of the activities included in this program. Please note that actual activities may differ.

Welcome Dinner
SAI welcomes students to Florence with a buffet of traditional Italian delights to mingle and get to know participants.

Hike to Piazzale Michelangelo
Located just outside the old city walls, Piazzale Michelangelo offers a bird’s eye view of the city of Florence. Students hike to the top, stopping along the way for gelato. As the sun sets over the city, the group can experience the centuries-old Vespers ceremonial chanting by Cistercian monks in the crypt of the Basilica of San Miniato al Monte.

Wine Tasting
Students spend an afternoon learning about and tasting great wines of the region, perfectly paired with Tuscan specialties.

Italian Cooking Lessons
SAI offers Italian cooking lessons throughout the semester taught by a local expert Chef. Each lesson teaches students how to make typical Tuscan dishes and includes an appetizer, first course, and dessert. At the end of the lesson students feast on their own homemade Italian meal!

Farewell Evening
Students celebrate the end of a successful term abroad and say their goodbyes over a delicious Italian meal.

Standard Housing: Student apartment
SAI student apartments are convenient, clean, and well equipped, with shared occupancy bedrooms (upgrade to private bedroom available). Typical residences house 2 – 8 students and contain a combination of private and shared bedrooms, kitchen, bathroom and living areas. Furnishings, a washing machine, basic kitchen supplies, bed linens and towels are provided. All apartments are equipped with wireless internet. SAI on-site staff is available to respond to any maintenance needs that may arise.

Optional Housing: Family homestay (additional fee applies)
SAI homestay families are thoroughly screened and are accustomed to welcoming visiting students into their homes. Homestays provide a shared or single bedroom in the family home with basic furnishings. Breakfast and/or dinner daily are included. Please note that some homestays may be outside of the city center and require a commute to reach school.

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

Student Visas
In accordance with Italian law US citizens studying in Italy for less than 90 days are not required to obtain a student visa. Non-US nationals should consult their local Consulate for details on student visa requirements.

About SAI

SAI is dedicated to providing academic and cultural learning experiences abroad that enhance global awareness, professional development and social responsibility. We concentrate our programs in Europe, with a focus on in-depth learning of individual European countries and their unique global role in the geopolitical economy, humanities, and in the arts.