Florence University of the Arts
January Intersession 3 weeks 2018
3 - 6 credits

January Intersession at FUA allows students the opportunity to enroll in a short 3 week program in January, between regular terms. Students select 1 or 2 courses for a total of 3 – 6 credits. Course options include intensive Italian language, studio arts and fashion, hospitality, and culinary arts.


Application Deadline
November 1, 2017
Apps accepted after deadline as space permits

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

Highlights

  • 3 week program that can be added to a semester
  • Small class sizes
  • Enjoy a quieter time to be in Florence

Program Dates
January 3, 2018 – January 20, 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.



Communications and Publishing
Digital Imaging and Visual Arts
Experiential Learning
Fashion, Accessories and Tech
Food and Wine Studies
Hospitality
Interior and Visual Design
Italian Studies and Linguistics
Liberal Arts
Life Studies / Human Services
Professional Studies
Professional Studies and Experiential Learning
Sport and Health Sciences

Communications and Publishing

3.0 Credits
Journalism | Course #: CP JL JO 350 | Open
Pre-requisite: Cover letter, CV, and material pertinent to the chosen area, interview.
This special project course is offered to highly motivated students who want to enter and practice first hand the world of magazine editing and proofreading. The student will be in charge, under the supervision of professionals, develop feature writing through the steps of checking for accuracy and suitability, digital and traditional printing, and design. Knowledge and experience in magazine and newspaper production is always extremely helpful for higher editorial positions. This special project course features experiential learning hours with our Community Engagement Member Institutions (CEMI). CEMI are dynamic learning environments created to foster learning through a structured interaction with the community. Students will be involved in learning by doing through real projects and integration with the local population and territory in order to remove cultural and learning barriers as well as to develop a strong likelihood for success in life. The experiential learning hours are fully supervised by instructors who track students step by step during their learning experience, monitor and advise according to student needs, and support student initiative. This unique learning model allows students to benefit from an all-encompassing educational experience based on theory and practice in real enterprises, learning of comprehensive operational processes, problem-solving, leadership, and management.
Contact Hours: 150

Digital Imaging and Visual Arts

6.0 Credits
Photography | Course #: PS EL ID 185 | 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

Experiential Learning

3.0 Credits
Experiential Learning | Course #: PS SP FL 350 | Open
Pre-requisite: Cover letter, CV, and material pertinent to the chosen area, interview.
Through this special project, students will assist the Educational Field Trips department. Typical tasks may include compiling field trip itineraries and participant lists, assisting with hotel and tour reservations, and manage trip reminders and pre-departure information. Students will also assist with promotional activities through social media updates and bulletin announcements on campus. Participation in field trips as assistants to tour leaders will directly involve students in department activities. This placement will require 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.
Contact Hours: 150
3.0 Credits
Experiential Learning | Course #: PS SP GD 350 | Open
Pre-requisite: Cover letter, CV, and material pertinent to the chosen area, interview. Portfolio of previous work, layout and illustration software experience.
This special project course focuses on the area of graphic design in visual communication. Students will interact with figures such as graphic designers as well as art directors for creative projects. Topics may include logo design, corporate identity and branding, advertising, design in journalism, product packaging, book design, web design, etc. The use of design software is required. This special project course features experiential learning hours with our Community Engagement Member Institutions (CEMI). CEMI are dynamic learning environments created to foster learning through a structured interaction with the community. Students will be involved in learning by doing through real projects and integration with the local population and territory in order to remove cultural and learning barriers as well as to develop a strong likelihood for success in life. The experiential learning hours are fully supervised by instructors who track students step by step during their learning experience, monitor and advise according to student needs, and support student initiative. This unique learning model allows students to benefit from an all-encompassing educational experience based on theory and practice in real enterprises, learning of comprehensive operational processes, problem-solving, leadership, and management.
Contact Hours: 150
3.0 Credits
Experiential Learning | Course #: PS SP HO 350 | 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 JO 350 | Open
Pre-requisite: Cover letter, CV, and material pertinent to the chosen area, interview.
This special project course is offered to highly motivated students who want to enter and practice first hand the world of magazine editing and proofreading. The student will be in charge, under the supervision of professionals, develop feature writing through the steps of checking for accuracy and suitability, digital and traditional printing, and design. Knowledge and experience in magazine and newspaper production is always extremely helpful for higher editorial positions. This special project course features experiential learning hours with our Community Engagement Member Institutions (CEMI). CEMI are dynamic learning environments created to foster learning through a structured interaction with the community. Students will be involved in learning by doing through real projects and integration with the local population and territory in order to remove cultural and learning barriers as well as to develop a strong likelihood for success in life. The experiential learning hours are fully supervised by instructors who track students step by step during their learning experience, monitor and advise according to student needs, and support student initiative. This unique learning model allows students to benefit from an all-encompassing educational experience based on theory and practice in real enterprises, learning of comprehensive operational processes, problem-solving, leadership, and management.
Contact Hours: 150
6.0 Credits
Fashion | Course #: PS EL SF 365 | 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 | 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

Fashion, Accessories and Tech

3.0 Credits
Merchandising | Course #: FT FC SF 360 | 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 | 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 FM 450 | Closed
Pre-requisite: Cover letter, CV, and material pertinent to the chosen area, interview.
This internship allows the student to interact with the local fashion economy. The fashion internship involves the student in retail management through store organization, business procedures and client relations. Interns 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 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
Merchandising | Course #: FT FM FR 350 | 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

Food and Wine Studies

6.0 Credits
Baking and Pastry | Course #: FW BP PS 355 | 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 RC 630 | Open
Pre-requisite: For Culinary Arts Majors Only; Advanced Italian Restaurant Cooking I or equivalent.
Puts skills into practice in Italian restaurant settings. In addition to the
concepts of kitchen organization and production, the foundations of
Italian restaurant cuisine, and restaurant management, this course will
also demonstrate the use of management skills training in the food
the course provides a deeper insight to the preparation of modern and
regional dishes in a restaurant setting and allows students to put their service industry, the history of food and food service, and propose more
complicated restaurant dish preparations during lab hours. other topics
covered include basic responsibility for food service personnel,
management and HR practices, restaurant esthetics, and current/future
trends in the restaurant industry.
Contact Hours: 90
3.0 Credits
Culinary Arts | Course #: FW SP CA 470 | 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
Dietetics & Nutrition | Course #: FW DN DS 520 | Open
This course introduces students to the benefits of eating the Mediterranean way, focusing on the nutritional aspects of the diet, the culinary tradition of the most significant Mediterranean countries and on the cultural relevance of the Mediterranean way of eating. Scientists and researchers have discovered that traditional Mediterranean cuisine is one of the most healthful, nutritious diets in the world, one that can help you live longer and enjoy far lower rates of coronary heart disease and other chronic conditions, including diabetes and cancer.
Contact Hours: 45
6.0 Credits
Dietetics & Nutrition | Course #: FW DN NS 355 | Open
Pre-requisite: Introduction to Nutrition or equivalent.
This course is a study of the importance of nutrition in sports and exercise in order to maximize athletic potential and performance. Covered topics include food nutrients, role of water, bioenergetics in exercise and training, heat and fluid regulation during physical activity, weight, and eating behaviors. Students are encouraged to form educated and strategic regimens (exercise and dietary plans) from both scientific and holistic approaches for professional athletes and physically active individuals. This course includes experiential learning hours in professional sport environments. Experiential learning is held in 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
Food & Culture | Course #: FW FC FC 340 | Open
Pre-requisite:
This course is targeted towards students with an interest in Italian food traditions, society, and culture. The main focus consists of what is generally defined as made in Italy-culture and style in post-war Italy. Also covered are the relationships between Italian traditions, folklore and contemporary Italian society drawing from examples including festivals, food, tourism and economy, and the influence of foreign civilizations. Students will be asked to regard the subject of food outside of the context of ingredients and the procedures used to create a dish; we will instead examine a large scale context in which food is either featured as a main component or an integral element in cultural situations. Thus the student is asked first and foremost to observe the presented material across an anthropologic lens that roves over the entire Italian peninsula. Lectures will be complemented by student cooking labs and tastings.
Contact Hours: 45
3.0 Credits
Food & Culture | Course #: FW FC FF 347 | 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 Expertise | Course #: FW WE WS 350 | 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

Hospitality

3.0 Credits
Hospitality and Tourism Management | Course #: HA HT HO 130 | Open
This course concentrates on rapidly developing a basic command of Italian while introducing the student to various aspects of the Italian culture through the hospitality industry. Students will have the opportunity to learn on-site with their instructors through a series of walking tours and visits in Florence to hotels, restaurants, and wine-related establishments. Technical vocabulary will be enhanced and finalized to prepare the student for the hospitality industry. 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 and Passato Prossimo and to use both nouns and adjectives in the correct form with reference to gender and number. No prior knowledge of Italian required, this is a beginner-level course.
Contact Hours: 45
3.0 Credits
Hospitality and Tourism Management | Course #: HP HT HO 350 | 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
6.0 Credits
Hospitality and Tourism Management | Course #: PS EL SM 331 | 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
Hotel and Lodging Management | Course #: HP HT SE 350 | Open
Pre-requisite: Cover letter, CV, and material pertinent to the chosen area, interview.
The aim of this special project course is to expose students to the principles of event planning with an emphasis on the development and integration of operational strategies. The aforementioned strategies will be employed from the perspective of hospitality management and the application of program techniques in special event management. Topics will include booking, event programming and coordination, themes, program partnerships, and event promotion. This special project course features experiential learning hours with our Community Engagement Member Institutions (CEMI). CEMI are dynamic learning environments created to foster learning through a structured interaction with the community. Students will be involved in learning by doing through real projects and integration with the local population and territory in order to remove cultural and learning barriers as well as to develop a strong likelihood for success in life. The experiential learning hours are fully supervised by instructors who track students step by step during their learning experience, monitor and advise according to student needs, and support student initiative. This unique learning model allows students to benefit from an all-encompassing educational experience based on theory and practice in real enterprises, learning of comprehensive operational processes, problem-solving, leadership, and management.
Contact Hours: 150
3.0 Credits
Restaurant, Food and Beverage Management | Course #: HP FB RM 350 | Open
Pre-requisite: Cover letter, CV, and material pertinent to the chosen area, interview
This special project course will focus on the basic understanding of restaurant management, including service management and customer relations, menu planning, and wine list development under the supervision of wine experts. Students will observe and analyze the main operational areas of the restaurant such as food safety and sanitation, guest services, operational responsibilities, and staff communication. Moreover, students will learn how to maintain daily records of customers, sales and costs, as well as produce monthly records. Students will assist the manager in setting service standards and creating a platform for all restaurant operations in accordance with restaurant needs. This special project course features experiential learning hours with our Community Engagement Member Institutions (CEMI). CEMI are dynamic learning environments created to foster learning through a structured interaction with the community. Students will be involved in learning by doing through real projects and integration with the local population and territory in order to remove cultural and learning barriers as well as to develop a strong likelihood for success in life. The experiential learning hours are fully supervised by instructors who track students step by step during their learning experience, monitor and advise according to student needs, and support student initiative. This unique learning model allows students to benefit from an all-encompassing educational experience based on theory and practice in real enterprises, learning of comprehensive operational processes, problem-solving, leadership, and management. .
Contact Hours: 150
3.0 Credits
Restaurant, Food and Beverage Management | Course #: HP FB SM 330 | Open
Pre-requisite: This course features an Experiential Learning project with shifts at Fedora and Ganzo
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.
Contact Hours: 45
6.0 Credits
Restaurant, Food and Beverage Management | Course #: HP FB SM 331 | 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 PS 355 | 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

Interior and Visual Design

3.0 Credits
Architectural Restoration & History of Architecture | Course #: ID RH AA 355 | Open
This course explores the principal architects and artists, monuments and themes from the fifteenth and sixteenth centuries in Italian art and architecture. Class time is divided equally between slide lectures and on-site visits in the city of Florence. Emphasis will be on Renaissance architecture in Florence, but will also include architectural developments in other Italian towns. Special topics will include: architectural theory, Medici and papal patronage, urban planning, and church and palace design. Attention will be given to architects such as Brunelleschi, Alberti, Michelozzo, Michelangelo and Leonardo, in addition to the visits to key Renaissance buildings.
Contact Hours: 45

Italian Studies and Linguistics

3.0 Credits
Italian Language for Three Credits | Course #: IS IT IB 101 | 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 | 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 | 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

Liberal Arts

3.0 Credits
Art History and Architecture | Course #: LA AH AA 355 | Open
This course explores the principal architects and artists, monuments and themes from the fifteenth and sixteenth centuries in Italian art and architecture. Class time is divided equally between slide lectures and on-site visits in the city of Florence. Emphasis will be on Renaissance architecture in Florence, but will also include architectural developments in other Italian towns. Special topics will include: architectural theory, Medici and papal patronage, urban planning, and church and palace design. Attention will be given to architects such as Brunelleschi, Alberti, Michelozzo, Michelangelo and Leonardo, in addition to the visits to key Renaissance buildings and urban spaces in Florence.

Contact Hours: 45
3.0 Credits
International Education | Course #: LA IE FL 350 | Open
Pre-requisite: Cover letter, CV, and material pertinent to the chosen area, interview.
Through this special project, students will assist the Educational Field Trips department. Typical tasks may include compiling field trip itineraries and participant lists, assisting with hotel and tour reservations, and manage trip reminders and pre-departure information. Students will also assist with promotional activities through social media updates and bulletin announcements on campus. Participation in field trips as assistants to tour leaders will directly involve students in department activities. This special project course features experiential learning hours with our Community Engagement Member Institutions (CEMI). CEMI are dynamic learning environments created to foster learning through a structured interaction with the community. Students will be involved in learning by doing through real projects and integration with the local population and territory in order to remove cultural and learning barriers as well as to develop a strong likelihood for success in life. The experiential learning hours are fully supervised by instructors who track students step by step during their learning experience, monitor and advise according to student needs, and support student initiative. This unique learning model allows students to benefit from an all-encompassing educational experience based on theory and practice in real enterprises, learning of comprehensive operational processes, problem-solving, leadership, and management.
Contact Hours: 150
3.0 Credits
International Education | Course #: LA IE LS 350 | Open
Pre-requisite: Cover letter, CV, and material pertinent to the chosen area, interview.
This special project is an excellent opportunity for the student to understand institutional library systems. Working under the supervision of the library staff, students will perform circulation maintenance routines such as check-in/check-out and book processing and deadlines, shelving, and usage statistics. Additional duties include but are not limited to administrative and technical tasks. 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
International Education | Course #: LA IE SA 350 | Open
Pre-requisite: Cover letter, CV, and material pertinent to the chosen area, interview.
This special project course through the Student Life and Development Office offers students an opportunity to expand their knowledge of the study abroad experience from the perspective of the hosting country. The SLD office is the main point of reference for all incoming students. Responsibilities range from assisting with planning, organizing and promoting activities, contributing articles to the school publications, and general office duties. Students are expected to effectively collect and share information to students and the academic community. Students assist with the preparation of all orientation materials for future sessions and students. Furthermore they will learn to handle sensitive issues related to culture shock and adjusting to studying/living abroad as well as leading facility tours for institutional visitors and potential students. Special projects are assigned depending on the area of interest. 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

Life Studies / Human Services

3.0 Credits
Sociology | Course #: LS SO FC 340 | Open
This course is targeted towards students with an interest in Italian food traditions, society, and culture. the main focus consists of what is generally defined as made in Italys culture and style in post-war Italy. also covered are the relationships between Italian traditions, folklore and contemporary Italian society drawing from examples including festivals, food, tourism and economy, and the influence of foreign civilizations. Students will be asked to regard the subject of food outside of the context of ingredients and the procedures used to create a dish; we will instead examine a large scale context in which food is either featured as a main component or an integral element in cultural situations. Thus the student is asked first and foremost to observe the presented material across an anthropologic lens that roves over the entire Italian peninsula. lectures will be complemented by student cooking labs and tastings.
Contact Hours: 45

Professional Studies

3.0 Credits
Internship | Course #: PS IN FI 450 | Closed
Pre-requisite: Cover letter, CV, and material pertinent to the chosen area, interview.
This internship allows the student to interact with the local fashion economy. The fashion internship involves the student in retail management through store organization, business procedures and client relations. Interns 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 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
Special Projects | Course #: PS SP BP 550 | 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.
Contact Hours: 150
3.0 Credits
Special Projects | Course #: PS SP CA 470 | 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 practicum take place at Ganzo, the Apicius non-profit cultural association and restaurant-club.
Contact Hours: 150

Professional Studies and Experiential Learning

3.0 Credits
Community Service | Course #: PS SP DP 350 | 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

Sport and Health Sciences

3.0 Credits
Sport Management | Course #: SH SS SM 350 | Open
Pre-requisite: Cover letter, CV, and material pertinent to the chosen area, interview
Through this special project course, students will learn from the organization and operation of a sport facility such as a fitness center. The student will learn by assisting with daily operations: checking access records, machine maintenance, organization and management of fitness activities. Students will collaborate with a sports director to organize gym classes, review fitness instructor candidacies, and collaborate with a communications team for the production of promotional materials. Throughout the course, the student will also research relevant sports-related activities in the city of Florence in order to enhance the student's connection with the hosting culture and environment. 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

Course Registration
SAI students complete their course registration directly with FUA through their FUA student account. Upon confirming intention to pursue the SAI program at FUA, students receive login information for their FUA student account. FUA courses are competitive, and students should complete their course requests as early as possible.

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 prior to departure is 6 weeks prior to departure. After that, no changes can be made until the Add/Drop period 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
November 1 2017
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)
October 5 2017
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 date of acceptance.
November 4 2017
SAI Financial Aid Verification Deadline
Students wishing to defer payment until student loan disbursement must submit the financial aid verification forms to SAI by this date.
November 4 2017
Balance of Total Program Fee Due
December 4 2017
SAI Pre-Departure Form Due

On-Site Calendar
January 3 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.
January 4 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.
January 5 2018
FUA Classes Begin & Add/Drop Deadline
January 19 2018
FUA Classes End
January 20 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 credits
Includes tuition, standard housing and SAI Signature Services (see What’s Included).
$3,975
Program Fee: 6 credits
Includes tuition, standard housing and SAI Signature Services (see What’s Included).
$5,475
Optional / Additional Fees:
Optional Private Room Housing Supplement
Private room in a shared apartment, with a shared bathroom.
$225
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
Includes groceries 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 financial aid and loan processing
  • Paid registration fees for national re-entry conferences
  • SAI Ambassador Program for SAI alumni, with paid internship opportunities
  • SAI alumni network

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 bout and tasting great wines, perfectly paired with Tuscan specialties.

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
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 and 2 meals per day included. Please note that some homestays may be outside of the city center and require a commute to reach school.

Alternate Housing: Independent
Students seeking independent housing can do so, for a reduction in the SAI program fee. Please contact SAI for details.

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 Programs 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.