Florence University of the Arts
Spring Semester Elective 2021
12 - 15 credits

SAI’s Spring 2021 Semester program at FUA offers an 11 week term in which students select multiple elective courses from the wide range of offerings for a total of 12 - 15 credits. In addition to typical liberal arts courses, FUA includes such courses as Travel Writing, Pairing Food and Wine, Fashion Design, and International Marketing. Semester students have opportunities to pair academic coursework with internships, the SAI Global Leadership Certificate, and unique experiential learning courses for hands-on experience.


Application: now open
Closes: November 15, 2020
Apps accepted on a rolling basis, and after closing as space permits

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

Highlights

  • See our revised cancellation policies due to Coronavirus here.
  • Earn an SAI Global Leadership Certificate or International Service Certificate!
  • No visa required.

Program Dates
February 23, 2021 – May 13, 2021
dates may differ as a result of add-ons


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
Digital Imaging and Visual Arts
Fashion, Accessories and Tech
Fine Arts
Food and Wine Studies
Global Studies
Horticulture
Hospitality
Interior Design, Environmental Architecture, and Sustainability
Italian Studies and Linguistics
Journalism, Communication, and Publishing
Liberal Arts
Life Studies / Human Services
Professional Studies and Experiential Learning
Sciences and Mathematics
Sport and Health Sciences

Business and Economics

3.0 Credits
Accounting & Finance | Course #: BUAFAB450 | Closed
Pre-requisite: B2 level of Italian language. Successful completion of Introduction to Accounting or equivalent required. Unofficial transcript submission required. Cover letter, CV, and material pertinent to the chosen area, interview.
Through this internship course, the student will be exposed to a commercial business environment or accounting office. The type of business will depend on seasonality and resume evaluation. The student will be able to follow the daily operations of the business establishment and participate in the organization's activities according to his or her skills and competencies. The type of tasks may concern communication with international clients and project project development. This internship course aims to prepare students for the professional world and features an unsalaried internship scheduled individually for a minimum of ten hours per week. Students generally serve as part-time interns from Monday through Friday, although some internships may require weekend hours. The internship enhances students' knowledge through field experience held in a professional environment overseen by a supervisor, who regularly monitors the internship progress and the guides the student's preparation of a final analytical report and portfolio. Placements will vary depending on the student's language and professional skills. Additional materials/Dress code: Business casual attire for dress code.
Contact Hours: 120
3.0 Credits
Accounting & Finance | Course #: BUAFAC200 | Open
The course covers the fundamentals of accounting theory and practice and is designed for the non-accounting and finance students. Topics cover accounting terminology, revenue expenses, net income, the accounting equation, debits, credits, balancing the accounting formula, the account structure, and ledgers. Emphasis is given to the use of basic financial accounting concepts to make well-informed business decisions.
Contact Hours: 45
3.0 Credits
Accounting & Finance | Course #: BUAFBA260 | Open
This course provides an introduction to the main principles of banking activities as well as fundamentals of financial institutions. Students will gain an understanding of the structure of the banking industry. Theoretical issues related to the modern banking business will be analyzed alongside the management of liquidity and capital. Other topics include the understanding of the bank balance sheet and the role of the central bank, banking systems in different countries, and the corporate governance and organizational arrangements in banking. The course will address the importance of ethics in the sector and the importance of a professional and effective management. As the differences in managing and structuring bank activities throughout the world are considered, the EU banking system and organization will be especially examined and analyzed.
Contact Hours: 45
3.0 Credits
Arts, Entertainment & Media Administration | Course #: BUAMMA315 | Open
The course teaches students how to market for visual and performing arts enterprises. Topics include: marketing theory and application, strategic marketing, niche marketing, audience development, public relations strategies, market research, planning against competition, and advertising.
Contact Hours: 45
3.0 Credits
Economics | Course #: BUECGE350 | Closed
Pre-requisite: Microeconomics and Macroeconomics, or equivalent.
This course is divided into two sections. Section 1 will give an overview of the global economy evolution throughout the past five centuries. This section will discuss the emergence of the New World Economy and examine the integration of product, labor and capital markets. Section 2, using micro and macroeconomic analysis tools, will look at the catalysts for and obstructers of market integration, and the impact of globalization on the economy and welfare of nations. topics discussed will include: the role of international institutions such as the IMF and WTO, the impact of changing economic environments on competitive strategy, the emerging trade blocs (European Union, NAFTA), the fluctuation of exchange rates, and the emergence of new markets.

* Global Leaders Certificate Program approved course *
Contact Hours: 45
3.0 Credits
Entrepreneurship Resources | Course #: BUEREM305 | Open
The primary purpose of this course is to provide marketers with an in-depth understanding of product development practices including innovation, product strategy and processes, customer needs, identification, idea generation, concept development and optimization, forecasting, and launch. The course will analyze the marketing development strategies of
new entrepreneurial companies with low budgets and little or no brand development. An important component of the coursework features hands-on approaches to real-life business problems that require application of topics learned in the classroom. Students will be introduced to highly creative and effective experiential forms of learning ranging from case studies to business plans, entrepreneurs in the classroom, conducting entrepreneurial audits, working with concepts of marketing inventions, and consulting projects. Furthermore, students will be part of a dedicated lab team of cross disciplinary learners led by faculty and advisers, and will collaborate with executives and representatives from real companies on comprehensive business issues. Coursework includes site visits to local companies and special guest lectures from local prominent entrepreneurs.
Contact Hours: 45
6.0 Credits
Entrepreneurship Resources | Course #: BUEREM310 | Open
The primary purpose of this course is to provide marketers with an in-depth understanding of product development practices including innovation, product strategy and processes, customer needs, identification, idea generation, concept development and optimization, forecasting, and launch. The course will analyze the marketing development strategies of new entrepreneurial companies with low budgets and little or no brand development. An important component of the coursework features hands-on approaches to real-life business problems that require application of topics learned in the classroom. Students will be introduced to highly creative and effective experiential forms of learning ranging from case studies to business plans, entrepreneurs in the classroom, conducting entrepreneurial audits, working with concepts of marketing inventions, and consulting projects. Furthermore, students will be part of a dedicated lab team of cross-disciplinary learners led by faculty and advisers, and will collaborate with executives and representatives from real companies on comprehensive business issues. Coursework includes site visits to local companies and special guest lectures from local prominent entrepreneurs. This course includes experiential learning hours with our Community Engagement Member Institutions (CEMI). CEMI are dynamic learning environments created to foster learning through a structured interaction with the community. In addition to regular lecture hours, students will be involved in learning by doing through real projects and integration with the local population and territory in order to remove cultural and learning barriers as well as to develop a strong likelihood for success in life. The experiential learning hours are fully supervised by instructors who track students step by step during their learning experience, monitor and advise according to student needs, and support student initiative. This unique learning model allows students to benefit from an all-encompassing educational experience based on theory and practice in real enterprises, learning of comprehensive operational processes, problem-solving, leadership, and management.
Contact Hours: 45
3.0 Credits
Entrepreneurship Resources | Course #: BUEREN350 | Open
Pre-requisite: Cover letter, CV, and material pertinent to the chosen area, interview
This placement offers students an opportunity to expand their knowledge of business ventures and entrepreneurship through a set of activities within the EntrepreLearn lab. This CEMI affiliated with FUAs International School of Business (ISB) is dedicated to business and entrepreneurial operations with a specific aim of fostering new ideas and inventions for startup companies. Responsibilities range from research on business opportunities to the development of strategies for other community engagement systems at FUA. Students will assist the ISB division with researching and selecting startup companies within the local territory for institutional collaboration. Furthermore, they will develop entrepreneurial and innovative strategies to increase awareness of non-profit cultural activities. Collaboration with startup ventures and Italian entrepreneurs will be an integral part of the placement. Students will provide data collection, qualitative and quantitative analysis, as well as specific planning development shared between ISB and the local industrial association of the province of Florence - Confindustria (confindustriafirenze.it). Special projects are assigned depending on the area of skills and interest. EL hours may be distributed from Monday through Friday. This placement may require PM shits 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, business attire for formal meetings and external site visits. Prerequisites: Cover letter, CV, and material pertinent to the chosen area, interview.
Contact Hours: 150
3.0 Credits
Entrepreneurship Resources | Course #: BUEREV320 | Closed
This course is a unique exploration of startup ventures and entrepreneurship from an Italian perspective. Topics introduce the factors involved in initiating new entrepreneurial ventures that have the enduring power to become a successful company. Essential building blocks to be examined are market analysis and strategy, innovation and management, product development, operations, financial frameworks, and competitor analysis. Case studies are drawn from the Italian economy with a local focus on Florentine and Tuscan companies from the perspective of Innovation, Tradition, and Evolution, in order to understand how enterprises in Italy are generating new ventures. The teaching method is a combined approach of lectures, visits, and laboratory activities enhanced by the active participation of involved companies. Coursework and projects will be supported by the EntrepreLearn Lab of FUA�s International School of Business, which also features workshops, activities, and networking events. The overall aim of advancing entrepreneurial knowledge through an academically grounded approach and interaction with the local economy is to prepare students for transforming ideas and projects into concrete and viable startup projects from an international perspective.
Contact Hours: 45
3.0 Credits
Entrepreneurship Resources | Course #: BUERFU450 | Open
Pre-requisite: A2 level of Italian language. Cover letter, CV, and material pertinent to the chosen area, interview.
This internship course exposes students to the world of non-profit fundraising. Fundraising strategies are employed by charitable and non-profit institutions to raise financial support for projects and initiatives, and represent an essential feature of non-profit organization and operations. Students will become familiarized with philanthropic activity, donor relations, and strategies. Through the sponsoring organization, students will gain a meaningful experience in fundraising practices in areas such as development, promotion, and communications. This internship course aims to prepare students for the professional world and features an unsalaried internship scheduled individually for a minimum of ten hours per week. Students generally serve as part-time interns from Monday through Friday, although some internships may require weekend hours. The internship enhances students knowledge through field experience held in a professional environment overseen by a supervisor, who regularly monitors the internship progress and the guides the students preparation of a final analytical report and portfolio. Placements will vary depending on the students language and professional skills.
Contact Hours: 120
3.0 Credits
Management | Course #: BUMABM310 | Open
Pre-requisite: Introduction to Management or equivalent.
Brand management is a fundamental element of competitive strategy. This course is intended for students interested in learning about how amongst the most valuable assets managed by companies are the brand names associated with products and services. Strong brands can influence purchase decisions by communicating the value of and providing
differentiation for products and services. Effective brand management is
critical to maintaining the long-term profitability of products and services.
This course is designed to develop students understanding of the importance of brand equity as well as how to build, measure, and manage brand equity. Topics will include understanding brands from the customers perspective, building brand equity, measuring brand equity, leveraging brand equity, managing brand portfolios, and managing brands over time.
Contact Hours: 45
3.0 Credits
Management | Course #: BUMAEF280 | Closed
This course provides the opportunity to understand and appreciate the facility operations and event management in the sport industry. Course topics will focus on various aspects of business, legal, and operational practices in the sports field. The class will feature lecture hours as well as real-life practice through the development of both facility management and sports events projects. Students will be engaged within the community and will be able to learn-by-doing, applying business theories and frameworks to the projects development. The experiential learning component will enhance the students perspective and awareness of business issues from both a technical and a cultural point of view.
Contact Hours: 45
6.0 Credits
Management | Course #: BUMAEF285 | Closed
This course provides the opportunity to understand and appreciate the world of facility operations and event management in the sport industry. The classes will focus on various aspects of both business, legal and operational practices in the sports field. The class will feature lecture hours as well as real-life practice through the development of both facility management and sports events projects. Students will be engaged with the community and will be able to learn-by-doing, applying business theories and frameworks to the projects development. The experiential learning component will enhance the students perspective and awareness of business issues from both a technical and a cultural point of view.
Contact Hours: 150
3.0 Credits
Management | Course #: BUMAHR350 | Open
Pre-requisite: 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
3.0 Credits
Management | Course #: BUMAIM250 | Open
This introductory course provides an overview of management functions and managerial problem-solving strategies. Students will be instructed in the areas such as the qualities of successful managers, elements of strategic decision-making at various levels of an organization, global business issues, goal-setting processes, and basic business controls. This course also teaches the fundamental principles of management built on human relations in order to manage and lead people effectively, resolve conflicts, and build productive teams.
Contact Hours: 45
3.0 Credits
Management | Course #: BUMAIM310 | Closed
Pre-requisite: Introduction to Management or equivalent. Unofficial transcript submission required.
This course is geared towards students interested in international business ventures and partnerships. Management, leadership, human resource management, organizational skills and strategy will all be analyzed from a cross-cultural business perspective. The class will focus on strategies adapting managerial skills across cultures. Guest lecturers and on-site visits to international business ventures form an integral part of the course.

Contact Hours: 45
3.0 Credits
Management | Course #: BUMAMA450 | Open
Pre-requisite: B2 level of Italian language. Cover letter, CV, and material pertinent to the chosen area, interview.
Through this internship course, the student will be able to explore the environment of management practices through exposure to an established business in Florence. The position will feature the development of a tailored project that will provide the student with the opportunity to contribute to the organization through the student's perspective. This internship course aims to prepare students for the professional world and features an unsalaried internship scheduled individually for a minimum of ten hours per week. Students generally serve as part-time interns from Monday through Friday, although some internships may require weekend hours. The internship enhances students knowledge through field experience held in a professional environment overseen by a supervisor, who regularly monitors the internship progress and the guides the students preparation of a final analytical report and portfolio. Placements will vary depending on the students language and professional skills.
Contact Hours: 120
3.0 Credits
Marketing | Course #: BUMKEM305 | Open
The primary purpose of this course is to provide marketers with an in-depth understanding of product development practices including innovation, product strategy and processes, customer needs, identification, idea generation, concept development and optimization, forecasting, and launch. The course will analyze the marketing development strategies of new entrepreneurial companies with low budgets and little or no brand development. An important component of the coursework features hands-on approaches to real-life business problems that require application of topics learned in the classroom. Students will be introduced to highly creative and effective experiential forms of learning ranging from case studies to business plans, entrepreneurs in the classroom, conducting entrepreneurial audits, working with concepts of marketing inventions, and consulting projects. Furthermore, students will be part of a dedicated lab team of cross-disciplinary learners led by faculty and advisers, and will collaborate with executives and representatives from real companies on comprehensive business issues. Coursework includes site visits to local companies and special guest lectures from local prominent entrepreneurs.
Contact Hours: 45
6.0 Credits
Marketing | Course #: BUMKEM310 | Open
The course will analyze the marketing development strategies of entrepreneurial companies that are starting out, therefore those with lower budgets and little or no brand development. Students will study segmentation, positioning, marketing methods for new ventures, finding competitive strategies in limited resource environments, and implementing strategies aimed to launch successful enterprises.
Contact Hours: 150
3.0 Credits
Marketing | Course #: BUMKFM280 | Open
This course is an introduction to marketing and merchandising concepts in the fashion industry. Emphasis is placed on the apparel and accessory industry in Italy. Students learn terminologies specific to the field. Topics include the meaning of the brand in today's consumer market, how to forecast trends, the product supply chain, the vertical business model and outsourcing, visual merchandising, advertising, different forms of in store and non-store retail, consumer behavior and profiles, and store location and design. On-site visits to fashion retailers in Florence are an integral part of this course with suggested field trips to local designers as well as to fashion museums such as the Gucci Museum. Other topics include: Product development cycle of the fashion industry: the initial forecast, consumer analysis, marketing plans, sourcing and presenting the product. The importance of retail marketing and experience shopping - visual merchandising through analysis of store layout. The course will also cover market research and target customer identification, visual merchandising, direct marketing, internet and social media, and traditional advertising, and will focus on how to generate media attention through public relations (press relations, press kit releases, sponsorships, events, etc.).
Contact Hours: 45
3.0 Credits
Marketing | Course #: BUMKIM460 | Open
This course provides an in-depth examination of the critical aspects of global marketing within the hospitality industry. Topics focus on the non-traditional aspects of marketing including service-based hospitality products, product differentiation, market segmentation, target marketing, and the unique marketing mix in the international hospitality industry.
Contact Hours: 45
3.0 Credits
Marketing | Course #: BUMKIT320 | Open
Pre-requisite: Introduction to Marketing or equivalent
This course expands on the main principles of marketing by exploring the strategic implications of marketing in different countries and cultures; identifying specific marketing techniques and modifications necessary to accommodate cultural differences. Topics include: global marketing, marketing planning, segmentation, culture and business customs, political and legal factors and restraints, economical and technological development and the international monetary system.
Contact Hours: 45
3.0 Credits
Marketing | Course #: BUMKMA315 | Open
The course teaches students how to market for visual and performing arts enterprises. Topics include:Marketing theory and application, strategic marketing, niche marketing, audience development, public relations strategies, market research, planning against competition, and advertising.

Contact Hours: 45
3.0 Credits
Marketing | Course #: BUMKMK450 | Open
Pre-requisite: B2 level of Italian language. Cover letter, CV, and material pertinent to the chosen area, interview.
This internship course is designed for students who are looking to enhance their experience and knowledge of marketing strategies and techniques in an international context. The internship will expose students to a business environment where interns will contribute to the organization according to their skill and competency background. This internship course aims to prepare students for the professional world and features an unsalaried internship scheduled individually for a minimum of ten hours per week. Students generally serve as part-time interns from Monday through Friday, although some internships may require weekend hours. The internship enhances students knowledge through field experience held in a professional environment overseen by a supervisor, who regularly monitors the internship progress and the guides the students preparation of a final analytical report and portfolio. Placements will vary depending on the students language and professional skills.
Contact Hours: 120
3.0 Credits
Marketing | Course #: BUMKMM315 | Open
This course discusses and analyzes major marketing themes and concepts. The course will focus on the influences a marketing plan has on product definition (market of reference and segment analysis), on Price, on Place (distribution channels) and on promotion. Topics include: introduction to marketing, marketing planning, product concepts and product management, segmentation, targeting and positioning, consumer buying behavior, promotional activities. The course will also discuss a valid approach to the marketing process: analysis, planning, implementation, and control of programs designed to bring about desired exchanges. with target markets for the purpose of achieving organizational objectives.

Contact Hours: 45
3.0 Credits
Marketing | Course #: BUMKPR350 | Closed
Pre-requisite: Cover letter, CV, and material pertinent to the chosen area, interview
Through the public relations experiential learning project, students will learn how to promote an organization's business and image. Public relations activities will focus on managing an organization's key messages through content management. Communication strategies, including social media, will be a major emphasis in public relations-related projects. Students will be guided throughout their involvement in PR operations and measuring PR results. This special project course features experiential learning hours with our Community Engagement Member Institutions (CEMI). CEMI are dynamic learning environments created to foster learning through a structured interaction with the community. Students will be involved in learning by doing through real projects and integration with the local population and territory in order to remove cultural and learning barriers as well as to develop a strong likelihood for success in life. The experiential learning hours are fully supervised by instructors who track students step by step during their learning experience, monitor and advise according to student needs, and support student initiative. This unique learning model allows students to benefit from an all-encompassing educational experience based on theory and practice in real enterprises, learning of comprehensive operational processes, problem-solving, leadership, and management.
Contact Hours: 150
3.0 Credits
Marketing | Course #: BUMKRS320 | Closed
This course focuses on exposure to sales and retail through an understanding of the strategies related to the supply chain, competitors, suppliers, and customers. Coursework will provide students with the knowledge of the tools and decisions applied by international and Italian companies to maintain clientele loyalty. The managerial component of the course will also give students an understanding of basic management methods in terms of product flow, marketing tools, and geography-specific analysis in retail marketing.
Contact Hours: 45
6.0 Credits
Marketing | Course #: BUMKRS325 | Closed
This course focuses on exposure to sales and retail through an understanding of the strategies related to the supply chain, competitors, suppliers, and customers. Coursework will provide students with the knowledge of the tools and decisions applied by international and Italian companies to maintain clientele loyalty. The managerial component of the course will also give students an understanding of basic management methods in terms of product flow, marketing tools, and geography-specific analysis in retail marketing. 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
Marketing | Course #: BUMKSM285 | Closed
This course provides an understanding of the role of marketing within sport - both amateur and professional - and is designed to address current industry requirements. The essentials of effective sport marketing will include: application of the marketing principles in the sports area (sports products as well as sports services) licensing issues, sponsorship's and endorsements - their evaluation and implementation, stadium and arena marketing, promotional activities, consumer and public relations, broadcasting and the media.

Contact Hours: 45
3.0 Credits
Marketing | Course #: BUMKWM325 | Open
Pre-requisite: Introduction to Marketing
Recent years have seen the evolution and revolution in business communication. The birth of the web was the inspiration that led to a different way of relating between companies and customers. Approaches led to a constant customer participation in the creation and development of the business image. Web marketing is based on techniques and principles applicable to all sectors and also suitable for small and medium-sized enterprises up to now often cut off from mass media because of the enormous budget required. But the web is not just sites, in recent years social networks have pointed the way towards a clear undisputed sway. Communication on social networks isn't only about purchasing advertising as in traditional media or even on most websites. The social is the most striking feature of what is called Web 2.0: the network of conversations; and the conversations don't occur only among customers, but must exist between the company and customers to stimulate the most powerful communication tool: word of mouth. A company that does not speak with customers is bound to be forgotten.
Contact Hours: 45
3.0 Credits
Real Estate | Course #: BURERE350 | Open
Pre-requisite: Cover letter, CV, and material pertinent to the chosen area, interview.
The aim of this placement is to expose students to the principles of real estate management with an emphasis on property management. Students will be familiarized with planning and organizing all the relevant activities and operations of a real estate business in the on-campus bed & breakfast, Dimora. This experiential learning program focuses on front desk operations including reservation management, welcoming guests and basics of customer care. Students will learn how to independently run a hospitality business including property maintenance and quality control management. EL hours may be distributed from Monday through Friday. This placement may require PM shifts. 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.
Contact Hours: 150

Digital Imaging and Visual Arts

3.0 Credits
Internet Technology | Course #: DIITWE350 | Open
Pre-requisite: Cover letter, CV, and material pertinent to the chosen area, interview. Portfolio of previous work, web back office experience.
Through this special project course, the student will be able to research and develop web content for professional websites. Guided by a communications office, the student will be involved in web-based projects to develop written and visual content for digital platforms. This special project course features experiential learning hours with our Community Engagement Member Institutions (CEMI). CEMI are dynamic learning environments created to foster learning through a structured interaction with the community. Students will be involved in learning by doing through real projects and integration with the local population and territory in order to remove cultural and learning barriers as well as to develop a strong likelihood for success in life. The experiential learning hours are fully supervised by instructors who track students step by step during their learning experience, monitor and advise according to student needs, and support student initiative. This unique learning model allows students to benefit from an all-encompassing educational experience based on theory and practice in real enterprises, learning of comprehensive operational processes, problem-solving, leadership, and management.
Contact Hours: 150
3.0 Credits
Photography | Course #: DIPHDP340 | Closed
Pre-requisite: Cover letter, CV, and material pertinent to the chosen area, interview. Portfolio of previous work, DSLR knowledge, Adobe photo software experience
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
6.0 Credits
Photography | Course #: DIPHEP420 | Open
Pre-requisite: Advanced Digital Photography or equivalent.
Using specific exercises and readings students will confront/tackle daily problems of making art. Observations are drawn from personal experiences that relate more to the need of the artist. Students will be engaged in the production and critique of images. There will be discussions and readings for each class. Both will help the student to describe, interpret, evaluate, and to synthesize technical information in order to correlate theory with practice. The coursework is a preparation for the Solo Exhibit and Publication of Solo Work course. Exercises and assignments will culminate into a final project. This course that requires students to thoughtfully examine their work and strive to refine an artistic vision, vocabulary, and voice 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. Requires 150 experiential learning hours. 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: 45
3.0 Credits
Photography | Course #: DIPHFP210 | 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.
The course is based on a series of theoretical lectures on the
technical, cultural, visual, and historic aspects of fashion photography. Fashion photography history will be analyzed from the beginning of the 20th century through contemporary works, following the continuously changing fashion styles and trends of today. This introductory course will concentrate on the technical and logistical aspects of fashion photography using natural light and light basic metering. This course combines introduction to photographic techniques with an emphasis on fashion photography. The first six lessons students will be guided through basic (introductory) camera usage. The later part of this course students will be challenged on basic fashion photography assignments.
This class includes experiential learning with CEMI.
NOTE: This course is for beginners. The first half of the course will be devoted to understanding camera functions and basic printing. During this period assignments will emphasize basic camera functions in manual mode.
Contact Hours: 45
3.0 Credits
Photography | Course #: DIPHFP310 | Closed
Pre-requisite: Introduction to Fashion Photography or equivalent, Intermediate Photography (film or digital) or equivalent.
Through this course, students meet and collaborate with designers, art directors, hair and make-up teams, and professional models to come up with a specific fashion ad campaign and lookbook for up-and-coming Florentine designers in the field of fashion. Students will learn how to meet with clients, present ideas (story and mood boards), design sets, and execute a campaign according to client needs. The course examines studio and location lighting, flash units, light metering, and set design according to a specific project. Photography software is utilized at an advanced level to process and produce a final campaign and portfolio. This class includes experiential learning with CEMI.
Contact Hours: 45
3.0 Credits
Photography | Course #: DIPHID180 | Closed
This course introduces contemporary technologies for producing photographic images. Approaching the medium in its current complex and pluralistic state, students explore a variety of photographic concepts and techniques. The fundamentals of using a digital camera including manual exposure and lighting are stressed. The course also introduces seeing, thinking, and creating with a critical mind and eye in a foreign environment (Italy) to provide understanding of the construction and manipulation of photographic form and meaning. During the first half of the course assignments, lectures, readings progressively build on each other to provide students with a comprehensive understanding of camera functions (manual mode) and processing techniques. The second half of the course will focus on weaving the techniques with specific photographic concepts via assignments. This class includes experiential learning with CEMI. NOTE: This course is for beginners. The first half of the course will be devoted to understanding camera functions and basic printing. During this period assignments will emphasize basic camera functions in manual mode.


Contact Hours: 45
3.0 Credits
Photography | Course #: DIPHIP250 | Closed
iPhoneography is a photography concept that involves the professional use of the iPhone camera. Various iPhone apps and constant connection to the internet (either via wi-fi or cellular data) can turn an iPhone camera into a powerful, self-sustained, hand-held camera and darkroom ready to release information globally in the constantly changing digital market. Students will learn to use the iPhone camera to produce photojournalism essays, portraits, landscape, and fashion images using different iPhone applications and professional post-processing tools. The final images will be published in a dedicated class website and will be delivered to students as fine art prints for their final portfolio. This class includes experiential learning with CEMI.

iPhone or iPad with a camera, purchase capacity for up to 7 different applications, (an Apple account with credit card must be activated before course start).
Contact Hours: 90
3.0 Credits
Photography | Course #: DIPHLA300 | Open
Pre-requisite: This is an intermediate course. Knowledge of camera functions is required. Portfolio submission recommended.
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. This is a specialized course which requires at least one specialized lens. A DSLR camera and a lens with a focal length of 55mm or wider is required for this course.
Contact Hours: 45
3.0 Credits
Photography | Course #: DIPHPH450 | Open
Pre-requisite: Italian A1 (Breakthrough or beginner) recommended but may vary depending on the placement. Cover letter, CV, and material pertinent to the chosen area, interview. Portfolio of previous work, DSLR knowledge, Adobe photo software experience.
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. 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: 45
3.0 Credits
Photography | Course #: DIPHPJ320 | Closed
Pre-requisite: This is an intermediate course. Knowledge of camera functions is required. Portfolio submission recommended
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. A DSLR camera and a lens with a focal length of 55mm or wider is required for this course.
Contact Hours: 90
3.0 Credits
Photography | Course #: DIPHSE550 | Open
Pre-requisite: Advanced Digital Photography or equivalent.
This course covers the multiple aspects of the design, preparation, and execution of a personal exhibition and brings together the advanced skills and ideas in making a coherent body of work. Students are expected to work independently on their individual project(s) and to meet with faculty for individual critiques. Students will experience the creative, administrative, and logistical processes of exhibits in order to successfully
produce a solo exhibit and catalog publication. This class includes experiential learning with CEMI.
Contact Hours: 45
3.0 Credits
Photography | Course #: DIPHSP220 | Open
This course considers how street photographers strive to capture the life and culture of city streets, searching for what Henri Cartier Bresson termed the Decisive Moment when it comes to street photography. A skilled street photographer is able to anticipate action, interaction and that microsecond when the ordinary street scene becomes an extraordinary photograph. Methods that encourages interaction between the photographer and subject are stressed. Techniques mastered by Cartier-Bresson, Garry Winogrand, Costas as well as others will be examined. Students will immerse themselves in the whirl of street life in Florence as they move towards an understanding of what it takes to successfully photograph in the street.
NOTE: This course is for beginners. The first half of the course will be devoted to understanding camera functions and basic printing. During this period assignments will emphasize basic camera functions in manual mode.

Contact Hours: 45
3.0 Credits
Video Production | Course #: DIVPVP350 | Open
Pre-requisite: Cover letter, CV, and material pertinent to the chosen area, interview
This special project course is ideal for highly motivated students who are interested in creative video production. Involvement includes maintaining equipment, video shooting and editing, scouting locations, assisting the video director for logistics and production purposes, and sound editing. This special project course features experiential learning hours with our Community Engagement Member Institutions (CEMI). CEMI are dynamic learning environments created to foster learning through a structured interaction with the community. Students will be involved in learning by doing through real projects and integration with the local population and territory in order to remove cultural and learning barriers as well as to develop a strong likelihood for success in life. The experiential learning hours are fully supervised by instructors who track students step by step during their learning experience, monitor and advise according to student needs, and support student initiative. This unique learning model allows students to benefit from an all-encompassing educational experience based on theory and practice in real enterprises, learning of comprehensive operational processes, problem-solving, leadership, and management.
Contact Hours: 150
3.0 Credits
Video Production | Course #: DIVPVP450 | Open
Pre-requisite: Italian A1 (Breakthrough or beginner) recommended but may vary depending on the placement. Cover letter, CV, and material pertinent to the chosen area, interview. Portfolio of previous work, video shooting skills, editing software experience.
This internship course is ideal for highly motivated students who are interested in creative video production. Involvement includes maintaining equipment, video shooting and editing, scouting locations, assisting the video director for logistics and production purposes, and sound editing. This internship course aims to prepare students for the professional world and features an unsalaried internship scheduled individually for a minimum of ten hours per week. Students generally serve as part-time interns from Monday through Friday, although some internships may require weekend hours. The internship enhances students knowledge through field experience held in a professional environment overseen by a supervisor, who regularly monitors the internship progress and the guides the students preparation of a final analytical report and portfolio. Placements will vary depending on the students language and professional skills.
Contact Hours: 120
3.0 Credits
Visual Communication | Course #: DIITIC350 | Open
Pre-requisite: Cover letter, CV, and material pertinent to the chosen area, interview. Basic knowledge of the latest Apple operating system, Linux (Darwin, CentOS, Ubuntu, Debian), latest Windows software, standard office editors (OpenOffice, Pages, Keynote, Numbers), TCP/IP networking, virtualization (VMWare environment).
This placements grants students an opportunity to understand institutional ICT management. Students will be acquire and practice skills related to the IT field under the leadership and supervision of the institutional CIO and ICT staff. Students will also have the opportunity to develop an understanding of the activities, functions, and organization of the department and, under the supervision staff, students will perform maintenance and assistance routines as well as -depending on students' profile- suggest new procedures to facilitate users' (students, teachers, staff) work and to improve school services. Tasks may include but are not limited to computers deployment (installation and user delivery), user assistance for hardware and software, network installation and maintenance, video and audio installation and maintenance (TV sets, projectors, amplifier, Apple TV), and deployment of new procedures from the test environment to production. 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. Prerequisites: Cover letter, CV, and material pertinent to the chosen area, interview. Basic knowledge of the latest Apple operating system, Linux (Darwin, CentOS, Ubuntu, Debian), latest Windows software, standard office editors (OpenOffice, Pages, Keynote, Numbers), TCP/IP networking, virtualization (VMWare environment).
Contact Hours: 150
3.0 Credits
Visual Communication | Course #: DIVCDA220 | Closed
This course examines the practice, theory and history of animation through labs, lectures, readings and project critiques. The animation production will cover computer-based stop motion as well as 2D and 3D computer animation. The course focuses on creative contents and experimentation with critiques. Students will work with computers 2D and 3D animation tools and will create several projects using one or more techniques.

Contact Hours: 90
3.0 Credits
Visual Communication | Course #: DIVCDF300 | 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 #: DIVCGD350 | Closed
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
Visual Communication | Course #: DIVCGI210 | Closed
Pre-requisite: Knowledge of Adobe Photoshop and Illustrator highly recommended
The course explores illustration as an instrument of communication (i.e. in advertising) and narration (i.e. in comic books). It aims to improve drawing and design skills by teaching image making, with an emphasis on edge, shape, color and value. The student will learn to apply composition and design, and color and conceptualization, to a wide range of materials and techniques. Students use Adobe Photoshop to enhance traditional work and acquire important knowledge in the digital domain. Idea development within real-world parameters, originality, aesthetics and technical proficiency are emphasized.
Contact Hours: 45
3.0 Credits
Visual Communication | Course #: DIVCSP350 | 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 #: DIVCVC450 | Open
Pre-requisite: Italian A1 (Breakthrough or beginner) recommended but may vary depending on the placement. Cover letter, CV, and material pertinent to the chosen area, interview. Portfolio of previous work layout and illustration software experience.
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 #: DIVCWE350 | Open
Pre-requisite: Cover letter, CV, and material pertinent to the chosen area, interview.
Through this special project course, the student will be able to research and develop web content for professional websites. Guided by a Communications Office, the student will be involved in web-based projects to develop written and visual content for digital platforms. This special project course features experiential learning hours with our Community Engagement Member Institutions (CEMI). CEMI are dynamic learning environments created to foster learning through a structured interaction with the community. Students will be involved in learning by doing through real projects and integration with the local population and territory in order to remove cultural and learning barriers as well as to develop a strong likelihood for success in life. The experiential learning hours are fully supervised by instructors who track students step by step during their learning experience, monitor and advise according to student needs, and support student initiative. This unique learning model allows students to benefit from an all-encompassing educational experience based on theory and practice in real enterprises, learning of comprehensive operational processes, problem-solving, leadership, and management.
Contact Hours: 150

Fashion, Accessories and Tech

3.0 Credits
Accessory Design & Technology | Course #: FTADFP350 | Open
Pre-requisite: Cover letter, CV, portfolio of previous work, and material pertinent to the chosen area, interview.
This placement 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. This special project involves proposing, designing, and producing high quality garments and accessories for FLY, whose merchandise sales generate scholarships for future fashion students and represent the categories of emerging Italian designers, high quality vintage, and items created through the academic outcomes of FUA students and faculty. Duties include but are not limited to merchandise analysis for brainstorming, design proposals, and garment and accessory production in the laboratory spaces of FAST, the academic department that houses FLY. Garments produced will permanently remain at FLY for placement in window displays, photoshoots and other special installations throughout the seasons. EL hours may be distributed from Monday through Friday. Additional materials/Dress code: Business casual attire for dress code. Prerequisites: Cover letter, CV, portfolio of previous work, and material pertinent to the chosen area, interview.
Contact Hours: 150
3.0 Credits
Accessory Design & Technology | Course #: FTADLT340 | Closed
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 #: FTADSH349 | Closed
This course introduces students to the design and construction of straw accessories such as hats and bags. 3D design principles and hat making techniques are studied and applied to wearable and non-wearable creations. Students learn basic skills of millinery construction through the methods of patterned and blocked forms, how to manipulate straw and, how to acquire a in-depth understanding of the material.

Contact Hours: 45
3.0 Credits
Fashion Communication & Publishing | Course #: FTFCFM300 | Closed
This course examines fashion as a form of communication and culture using a diverse range of readings. Topics include: what fashion means and how it has been valued through history, popular culture and media institutions. Students explore economic and social issues that revolve around fashion's industrial production and analyze fashion both in terms of its production and consumption, addressing its role in relation to identity and body politics (gender, race, sexuality, class), art and status, nationhood and the global economy.
Contact Hours: 45
3.0 Credits
Fashion Communication & Publishing | Course #: FTFCFP210 | Open
Pre-requisite: Basic photography experience and knowledge will be helpful. A digital camera of at least 5.0 mega pixels with an optical zoom lens 3X or more is required. Course Information: Days M, T, W, Th. Times TBA
The course is based on a series of theoretical lectures about the technical, cultural, visual and historical aspects of fashion photography. Fashion photography history will be analyzed from the beginning of the 20th century through contemporary work, following the continuously changing fashion styles and trends. The course will concentrate on technical aspects of fashion photography from location, and portable and studio units, to all aspects of lighting, including natural, artificial, existing light, flash units, and light metering. Students will be guided through up-to-date digital software and technologies into the advertising world. attention to the offset printing technical aspects like color separation, offset film transferring and offset printing will be also given.
Contact Hours: 45
3.0 Credits
Fashion Communication & Publishing | Course #: FTFCFP310 | Closed
Pre-requisite: Introduction to Fashion Photography or equivalent, Intermediate Photography (film or digital) or equivalent.
Through this course, students meet and collaborate with designers, art directors, hair and make-up teams, and professional models to come up with a specific fashion ad campaign and lookbook for up-and-coming Florentine designers in the field of fashion. Students will learn how to meet with clients, present ideas (story and mood boards), design sets, and execute a campaign according to client needs. The course examines studio and location lighting, flash units, light metering, and set design according to a specific project. Photography software is utilized at an advanced level to process and produce a final campaign and portfolio. This class includes experiential learning with CEMI.
Contact Hours: 45
3.0 Credits
Fashion Design & Technology | Course #: FTFDAD320 | Closed
This course offers a solid foundation in the fundamentals of basic
construction, draping techniques, alterations and fitting techniques for
apparel. the emphasis of the course is on the importance of proper fit
and craftsmanship. Students develop and construct design concepts
in muslin and soft fabric on the dress form.

Contact Hours: 45
3.0 Credits
Fashion Design & Technology | Course #: FTFDFP350 | Open
Pre-requisite: Cover letter, CV, portfolio of previous work, and material pertinent to the chosen area, interview.
This placement 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. This special project involves proposing, designing, and producing high quality garments and accessories for FLY, whose merchandise sales generate scholarships for future fashion students and represent the categories of emerging Italian designers, high quality vintage, and items created through the academic outcomes of FUA students and faculty. Duties include but are not limited to merchandise analysis for brainstorming, design proposals, and garment and accessory production in the laboratory spaces of FAST, the academic department that houses FLY. Garments produced will permanently remain at FLY for placement in window displays, photoshoots and other special installations throughout the seasons. EL hours may be distributed from Monday through Friday. Additional materials/Dress code: Business casual attire for dress code. Prerequisites: Cover letter, CV, portfolio of previous work, and material pertinent to the chosen area, interview.
Contact Hours: 150
3.0 Credits
Fashion Design & Technology | Course #: FTFDFP350 | Section: I | Open
Pre-requisite: Cover letter, CV, portfolio of previous work, and material pertinent to the chosen area, interview.
This placement 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. This special project involves proposing, designing, and producing high quality garments and accessories for FLY, whose merchandise sales generate scholarships for future fashion students and represent the categories of emerging Italian designers, high quality vintage, and items created through the academic outcomes of FUA students and faculty. Duties include but are not limited to merchandise analysis for brainstorming, design proposals, and garment and accessory production in the laboratory spaces of FAST, the academic department that houses FLY. Garments produced will permanently remain at FLY for placement in window displays, photoshoots and other special installations throughout the seasons. EL hours may be distributed from Monday through Friday. Additional materials/Dress code: Business casual attire for dress code. Prerequisites: Cover letter, CV, portfolio of previous work, and material pertinent to the chosen area, interview.
Contact Hours: 150
3.0 Credits
Fashion Design & Technology | Course #: FTFDFS350 | Open
What does it mean to be a stylist in a digital first world, where everybody has a voice and the opportunity to deliver across multiple platforms? This course is focused on the role and significance of a fashion stylist in the broader industry, as a cultural gatekeeper, storyteller, talent spotter and curators of ideas. Students will understand the variety of roles that a stylist can undertake, with a detailed study of styling for Editorial, Fashion Shows, Celebrities, Advertising, Brand Marketing and E-Commerce. Hands on work with designers' garments is provided to students to create sets for fashion shootings and fashion shows. Ultimate goal of this course is to educate the students' eyes to identify and manage the visual impact of trends and ideas. Case studies will be provided, revealing the creative process of relevant stylists of the industry, and explaining concept development from the initial idea to the finished shoot.
Contact Hours: 45
3.0 Credits
Fashion Design & Technology | Course #: FTFDLT340 | Closed
Pre-requisite: Introductory accessory design course or equivalent.
This course offers the opportunity to study several ornamentation techniques such as trapunto, welting, pleating, inlay, and weaving. Students learn the different methods of application to leather apparel and accessories such as handbags, belts, and shoes. Basic pattern making skills related to leather garments are examined and practiced. Coursework is intensive and has a practical approach through techniques such as cutting, preparing, sewing, and assembly. Students gain a real insight into the leather process in a workshop. This class includes experiential learning with CEMI. Prerequisites: Introductory accessory design course or equivalent.
Contact Hours: 45
3.0 Credits
Fashion Merchandising | Course #: FTFCSF360 | 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
Fashion Merchandising | Course #: FTFCSF365 | 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 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
Fashion Merchandising | Course #: FTFMFM280 | Open
This course is an introduction to marketing and merchandising concepts in the fashion industry. Emphasis is placed on the apparel and accessory industry in Italy. Students learn terminologies specific to the field. Topics include the meaning of the brand in today's consumer market, how to forecast trends, the product supply chain, the vertical business model and outsourcing, visual merchandising, advertising, different forms of in store and non-store retail, consumer behavior and profiles, and store location and design. On-site visits to fashion retailers in Florence are an integral part of this course with suggested field trips to local designers as well as to fashion museums such as the Gucci Museum. Other topics include: Product development cycle of the fashion industry: the initial forecast, consumer analysis, marketing plans, sourcing and presenting the product. The importance of retail marketing and experience shopping - visual merchandising through analysis of store layout. The course will also cover market research and target customer identification, visual merchandising, direct marketing, internet and social media, and traditional advertising, and will focus on how to generate media attention through public relations (press relations, press kit releases, sponsorships, events, etc.).
Contact Hours: 45
3.0 Credits
Fashion Merchandising | Course #: FTFMFM360 | Open
Pre-requisite: Introduction to Fashion Marketing, Introduction to Marketing, or equivalent. Unofficial transcript submission required.
The world of global fashion is becoming increasingly complex as the market evolves. This course is designed to respond to the challenges presented by the competitive environment that the fashion industry is facing. Students will acquire knowledge on how to develop strategic fashion marketing plans in order to respond to continuous economic and environmental changes. In addition, students will learn how different business environments require equally different strategic and competitive behavior from the players involved. A number of fashion business case studies will be analyzed with a particular emphasis on the Italian market. Branding and brand management will be an integral part of the course, especially with regards to how brands acquire and sustain value in the marketplace. The course explores how successful marketers develop, manage, and protect brands. A focus on successful case histories, visits to fashion enterprises, as well as case analyses will complete the course and help students gain practical examples of how markets adapt and grow in this highly competitive industry. Prerequisites: Introduction to Fashion Marketing, Introduction to Marketing, or equivalent.
Contact Hours: 45
3.0 Credits
Fashion Merchandising | Course #: FTFMFR350 | Open
Pre-requisite: Cover letter, CV, and material pertinent to the chosen area, interview.
This special project allows the student to interact with the local fashion economy through FLY Fashion Loves You, the retail store operated by the students and faculty members of FAST. The fashion retail management special project involves store organization, business procedures and client relations. Students will have the chance to be immersed in the fashion retail industry through duties that include but are not limited to sales, stocking, floor management, customer service, promotion, and research. This special project course features experiential learning hours with our Community Engagement Member Institutions (CEMI). CEMI are dynamic learning environments created to foster learning through a structured interaction with the community. Students will be involved in learning by doing through real projects and integration with the local population and territory in order to remove cultural and learning barriers as well as to develop a strong likelihood for success in life. The experiential learning hours are fully supervised by instructors who track students step by step during their learning experience, monitor and advise according to student needs, and support student initiative. This unique learning model allows students to benefit from an all-encompassing educational experience based on theory and practice in real enterprises, learning of comprehensive operational processes, problem-solving, leadership, and management.
Contact Hours: 150
3.0 Credits
Fashion Merchandising | Course #: FTFMRO350 | 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 class includes experiential learning with CEMI.
Contact Hours: 45
6.0 Credits
Fashion Merchandising | Course #: FTFMRO355 | 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
3.0 Credits
Fashion Merchandising | Course #: FTFMVM325 | Open
Pre-requisite:
This course examines the creative field of visual merchandising and its importance to the retail and fashion industries. Students develop skills in the evaluation and implementation of visual merchandising concepts. The key elements covered include merchandising, principles and elements of design, terminology, and evaluation.
Contact Hours: 45

Fine Arts

3.0 Credits
Art Education | Course #: FAAEAT300 | Open
This lecture/lab course introduces students to the therapeutic functions of art. The aim is to have students familiarize with art therapy methods and techniques whose primary objective is to develop the creative potential present in every human being. During the class meetings students will use their own personal experiences to help them to understand the function of art within a therapeutic context: students will in effect conduct experiments on themselves. This hands-on experience will then be compared with the theoretical ideas outlined in the required readings. In the laboratory/studio part of the course students will handle a great variety of art materials ranging from the more traditional to less common items, such as buttons, boxes, leaves and so on. The aim is to facilitate self-expression on a non-verbal and creative level and in a safe environment, open to the free exchange of opinions and untouched by prejudiced or judgmental attitudes. All these essential elements which make up the created image - space, color, movement and form - will be examined and put to the test as expressive and symbolic tools of one;s inner world. This class includes Experiential Learning with CEMI.
Contact Hours: 45
4.0 Credits
Art Education | Course #: FAAEAT304 | Open
This lecture/lab course introduces students to the therapeutic functions of art. The aim is for students to become familiar with art therapy methods and techniques whose primary objective is to develop creative expressions. During class meetings, students will use their own personal experiences by conducting direct experiments to understand the function of art within a therapeutic context. This hands-on experience will then be compared with the theoretical ideas outlined in the required readings. In the laboratory/studio part of the course, students will handle a great variety of art materials ranging from the more traditional to less common objects. The aim is to facilitate self-expression on a non-verbal and creative level and in a safe environment, open to the free exchange of opinions and untouched by prejudiced or judgmental attitudes. The essential elements that compose the created image - space, color, movement, and form - will be examined and put to the test as expressive and symbolic tools of one's inner world.
Contact Hours: 45
3.0 Credits
Art Education | Course #: FAAEGA350 | Open
Pre-requisite: Cover letter, CV, and material pertinent to the chosen area, interview.
The objectives of this special project are based on creating an opportunity for the student to observe and participate in the coordinating and curating activities of an art gallery. Students will be exposed to various tasks including daily operations, exhibitions, catalog creation, show installation, and interaction with local and international artists. The student will also assist the on-site curator with promotional tasks ranging from press releases to social networking. This special project course features experiential learning hours with our Community Engagement Member Institutions (CEMI). CEMI are dynamic learning environments created to foster learning through a structured interaction with the community. Students will be involved in learning by doing through real projects and integration with the local population and territory in order to remove cultural and learning barriers as well as to develop a strong likelihood for success in life. The experiential learning hours are fully supervised by instructors who track students step by step during their learning experience, monitor and advise according to student needs, and support student initiative. This unique learning model allows students to benefit from an all-encompassing educational experience based on theory and practice in real enterprises, learning of comprehensive operational processes, problem-solving, leadership, and management.
Contact Hours: 150
3.0 Credits
Art Education | Course #: FAAEGA450 | Open
Pre-requisite: A2 level of Italian language. Cover letter, CV, and material pertinent to the chosen area, interview.
This internship course involves students in the curating activities of a professional fine arts gallery. Students will collaborate with curators and gallery managers on the organizational and operational tasks of developing, organizing, and implementing an art exhibition. Interaction with local and international artists will be a fundamental aspect of the internship, and duties will range from logistical preparation, administrative duties for the gallery management, promotion and press documentation, and other tasks assigned by the organization. This internship course aims to prepare students for the professional world and features an unsalaried internship scheduled individually for a minimum of ten hours per week. Students generally serve as part-time interns from Monday through Friday, although some internships may require weekend hours. The internship enhances students knowledge through field experience held in a professional environment overseen by a supervisor, who regularly monitors the internship progress and the guides the student preparation of a final analytical report and portfolio. Placements will vary depending on the students language and professional skills.
Contact Hours: 120
3.0 Credits
Art Education | Course #: FAAEGE345 | Closed
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 #: FAAEGE350 | Closed
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
Ceramics | Course #: FACECE200 | Open
In this course, students will work on pottery and/or ceramic sculpture projects. In the first part of the course, emphasis will be on different clay hand-building techniques. In the second part of the course, students will progress to a variety of surface decoration techniques and different methods of firing. Slide lectures will give students essential information on the nature of clay and glazes. the history of Mediterranean ceramics will be covered during in-class lectures. Students will be introduced to local Tuscan artisan traditions and the work of contemporary ceramic artists during field learning activities.

Contact Hours: 90
3.0 Credits
Painting & Drawing | Course #: FAPDAP350 | Closed
Pre-requisite: Intermediate Painting
This is a rigorous course which allows advanced students to work on individual projects, developing their strengths, and working on areas of weakness. Student will emerge from the course not only having developed a personal language but also having attained a high level of technical competence in traditional methods and materials. Students will also have considerable practice time in non-traditional techniques and methods. challenging individual critiques are an important component of this course and out-of-town field trips, including the Museum of contemporary art in Prato, are included.

Contact Hours: 90
3.0 Credits
Painting & Drawing | Course #: FAPDDA220 | Closed
This course examines the practice, theory, and history of animation through labs, lectures, readings, and project critiques. The animation production will cover computer-based stop motion as well as 2D and 3D computer animation. The course focuses on creative contents and experimentation based on in-class critique sessions. Students will work with 2D and 3D animation tools and will create several projects during the term.
Contact Hours: 45
3.0 Credits
Painting & Drawing | Course #: FAPDFD120 | Closed
Working from still life, the natural and urban surroundings of the city of Florence and figure models, the student will learn the basic techniques of drawing, perspective, proportion, and composition. Students will explore the different media of drawing: pencil, charcoal, pen and ink. Group and individual critiques are an integral part of this course.

Contact Hours: 90
3.0 Credits
Painting & Drawing | Course #: FAPDFP120 | Open
This course teaches beginning students the fundamental principles and techniques of painting, focusing on oil painting with concentration on human figures and still-life. Students will learn the build-up of form, tone and color on a two-dimensional surface. Practical demonstrations are supplemented by slide lectures and visits to Florentine museums to view oil paintings first hand. Group and individual critiques are an integral part of the course.

Contact Hours: 90
3.0 Credits
Painting & Drawing | Course #: FAPDFS225 | Open
This course is designed to take full advantage of the student's unique experiences living and studying in the city of Florence. With on-site inspiration channeled into artistic creativity, students will draw on location at sites of historical significant and visual interest ranging from architectural masterpieces, landscape vistas and medieval streets to formal gardens, street markets and Renaissance fountains. Slide lectures will document the rich history of how Florence and its environs have attracted and inspired visiting artists for centuries. Students will develop individual sketchbooks with the aim of building up source material for future projects.

Contact Hours: 45
3.0 Credits
Painting & Drawing | Course #: FAPDID220 | Open
Pre-requisite: Foundation Drawing or it's equivalent
This course is designed for students who have taken Foundation Drawing or its equivalent. Figure models are used extensively to teach a more advanced understanding of the anatomy and structure of the human body. Coupled with their own explorations, student will be introduced to the Italian Renaissance's focus on the human form through museum visits and slide lectures. Students will also focus on understanding figure and ground, the relationship between the volume of a figure and the space which surrounds it. group and individual critiques are an integral part of the course.


Contact Hours: 90
3.0 Credits
Painting & Drawing | Course #: FAPDWC180 | 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
3.0 Credits
Painting & Drawing | Course #: FAPDWP210 | Open
This art course aims to make students aware of their creativity as well as to teach them how to utilize and take advantage of it. The course will enable students to define the artistic techniques that are best suited to their talents, as well as to master and appropriate them as tools for expressing their inner world. The course consists of lectures and workshops. Lectures focus on the nature of creativity, art, genius, technique, aesthetic, and artistic judgement in the history of art and philosophy from ancient Greece to present times. Workshops include a wide range of exercises based on creative telling, writing, painting, and movement.
Contact Hours: 45

Food and Wine Studies

3.0 Credits
Baking and Pastry | Course #: FWBPBC310 | Open
Pre-requisite: Baking Techniques I or equivalent. Unofficial transcript submission required.
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 #: FWBPBI325 | Open
Pre-requisite: Open to culinary arts and baking & pastry majors or students who have taken previous coursework in the above fields
Building on previous knowledge, students learn to mix, shape, bake, store, and distribute breads and rolls. Emphasis will be placed on increased use of traditional fermentation methods, equipment, and methods that emphasize flavor, texture, and appearance as well as techniques that increase shelf life. this course offers the opportunity to learn the principles and techniques of preparing multi-grain breads, sourdoughs, holiday or seasonal breads, and flat breads. Special emphasis will be placed on Italian regional breads; handling grains (such as soakers) for specialty breads; mixing, shaping, and finishing specialty breads; and learning innovative baking methods.


Contact Hours: 45
3.0 Credits
Baking and Pastry | Course #: FWBPBP450 | Closed
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 #: FWBPBP550 | 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.
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.
Contact Hours: 150
3.0 Credits
Baking and Pastry | Course #: FWBPBP550 | Section: I | 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.
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.
Contact Hours: 150
3.0 Credits
Baking and Pastry | Course #: FWBPCA450 | Closed
Pre-requisite: Baking Techniques I or equivalent. Unofficial transcript submission required.
This course introduces the principles involved in tempering chocolate, creating chocolate sculptures, forming simple centerpieces, and preparing chocolates and other confections with soft, hard, and liquid centers. Students learn to use traditional and contemporary production methods in creating confections both by hand and with special equipment. Efficient methods to increase productivity in this highly specialized field will be highlighted.
Contact Hours: 45
3.0 Credits
Baking and Pastry | Course #: FWBPEN690 | Open
Pre-requisite: Master Italian Pastry Arts II or equivalent. Unofficial transcript submission required.
Pastry Art finds its greatest expression in the production of entremets. Pastry Chefs all around the world use entremets to create their signature collections and their fame.
The course will focus on the application of dedicated mousse bases, textural inserts, cremoso, cremeaux, buttercreams, supremes, alcohol application. An emphasis will be put in the development of tartlet entremets, application of vegetables, spices and exotic ingredients and the creation of room temperature entremets. This course is entirely dedicated to the application of all advanced and master pastry techniques for the creation of what can be considered to be the business card of a Pastry Chef.




 This course consists of 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
Baking and Pastry | Course #: FWBPIC440 | Open
Pre-requisite: Open to culinary arts and baking & pastry majors or students who have taken previous coursework in the above fields
This course introduces students to classically applied mediums used in
display work and decoration. Students will learn to execute specific
designs in pastillage, rolled fondant, gum paste, and royal icing, as well
as with poured, pulled, and blown sugar. Production, storing of all types
of candied fruits and Italian mostarda. Production and storing of jams
and conserves, fruit jellies, Italian croccante, sugar fondant, almond
paste.
Contact Hours: 45
3.0 Credits
Baking and Pastry | Course #: FWBPPP506 | Open
Pre-requisite: Baking Techniques II: Italian Pastry Techniques or equivalent. Unofficial transcript submission required.
This course explores stimulating applications of both classic and contemporary pastry techniques to pastry shop and la carte restaurant production. The program focuses on the following main topics: the use of freezing temperatures through a survey of the possible applications in which precise and specific temperatures and ingredients are balanced and play a fundamental role, handling fresh and seasonal fruits in pastry production, and the increasing use of ingredients such as thickening and gelling agents in order to create products with unexpectedly smooth textures, a wide variety of gels and contemporary mousses, and pastry applications of molecular gastronomy. Through this experience, students will understand the role of specific ingredients in ice production in order to serve frozen desserts with a perfect balance between texture and temperature. The course will address professional techniques of pastry arts classics such as semifreddo, bomba gelato, parfait, and bon bons. Special emphasis will be placed on the use of liquid nitrogen for different purposes other than freezing, such as the stimulating effects of carbonation on food flavor perception and the application of frozen food processing with the Pacojet food processor. The course offers a full immersion in pastry lab production with an important focus on techniques that can be available in a professional environment and allow pastry chefs to develop their creativity and reach new unexpected results. Prerequisites: Apicius Baking and Pastry Level 2 coursework or equivalent.
Contact Hours: 45
3.0 Credits
Baking and Pastry | Course #: FWBPPT470 | Open
Pre-requisite: Baking Techniques I or equivalent
This course is the advanced phase of Baking Technique courses. Students will experience the application of previously learned foundations to a variety of pastry products such as pie doughs, baked custards, and advanced spongecake recipes. The course introduces a wide range of methods that will be combined for the creation of laminated doughs, souffles, Bavarian mousses, and pate a bombe mousses. Students will learn how to use basic finishing methods by applying glazes, filling pastries, creating simple sauces, and presenting products for service. Prerequisites: Baking Techniques I or equivalent
Contact Hours: 45
3.0 Credits
Baking and Pastry | Course #: FWBPPT475 | Open
Pre-requisite: Baking Techniques I or equivalent. Unofficial transcript submission required.
This course introduces non-yeast, laminated dough's and the
preparation of pastry products using a variety of methods-lamination, blending, creaming, foaming, and thickening. Students will combine these methods in new products, to create savory items and frozen desserts, and to use basic finishing methods by applying glazes, filling pastries, creating simple sauces, and presenting products for service. The fundamentals of heat transfer as applied to pastries in the preparation of creams, custards, souffles, butter creams, meringues, and flavored whipped creams will also be studied. Students will taste and test the products created and will complete a research assignment.
Contact Hours: 150
6.0 Credits
Baking and Pastry | Course #: FWBPRD495 | Open
Pre-requisite: Baking and Pastry Majors only.
This course covers the preparation and service of hot and cold desserts with a focus on individual desserts and the components involved in preparation. Students will learn and improve station organization, timing, and service coordination for restaurant dessert production. Products made will include fried products, tarts, souffle, creams, frozen desserts. Both individual plated desserts, and desserts for banquets will be prepared. Students will develop a dessert menu from the perspective of variety, costs, practicality, and how well it matches the rest of the menu. 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
Baking and Pastry | Course #: FWBPSA570 | Open
Pre-requisite: Italian Confectionery Art or equivalent. Unofficial transcript submission required.
This course is directed toward students that want to master the art of sugar works. During the lessons students will learn a variety of techniques and possible applications of sugar decorations in pastry. A special focus will be put on the composition of a sugar sculpture from sketches to assembly through the application of advanced working techniques such as stamped sugar, poured sugar, pulled sugar, and blown sugar: each technique will be used to create the elements of a final centerpiece. The course will teach students how to produce sugar flowers, ribbons, leaves, fruits, small subjects, and spheres. An emphasis will be put in the application of powder, paste and liquid color in sugar as well as glitters, silver and gold leaf application.




Contact Hours: 45
3.0 Credits
Baking and Pastry | Course #: FWBPSB350 | Open
Since ancient times bread has had a significance that goes beyond mere sustenance. Almost every society in the world eats bread in some form and bread has always been considered a symbol of life for all mankind. Bread celebrates life and plays a leading role in traditional celebrations and festivities. This course focuses on traditional Italian specialty breads, made with special, or alternative flours, shaped by local folklore and passed down from generation to generation like the most precious gift.
Students will be introduced to natural yeast production and learn how to keep the yeast alive and strengthen it for better leavening as well as the nutritional advantages and flavor development thanks to its use.
The course offers a complete survey of traditional specialty breads, specialty flatbreads, sweet breads and rolls with an emphasis on old grain flour, alternative flours and local folklore. In addition to this students will be introduced to special diet baking through lessons on gluten free bread and complements.
A special focus is dedicated to Italy's most famous baked product, pizza: through an in-depth analysis pizza will be explained and enjoyed in all its most popular variations.








Contact Hours: 45
3.0 Credits
Culinary Arts | Course #: FWCACA450 | Closed
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 #: FWCAMC550 | Closed
Pre-requisite: Only for Master students
The course offers students an overview of Mediterranean cuisine by identifying and analyzing different macro areas starting from their historical and cultural backgrounds. The diverse cuisines of the countries bordering the Mediterranean sea, their mutual and external influences, and the lore developed throughout the centuries will be thoroughly covered. Emphasis will be placed on ingredients, flavor profiles, preparations, and representative techniques of important Mediterranean cuisines. This course consists of 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 #: FWCAMC550 | Closed
Pre-requisite: Only for Master students
The course offers students an overview of Mediterranean cuisine by identifying and analyzing different macro areas starting from their historical and cultural backgrounds. The diverse cuisines of the countries bordering the Mediterranean sea, their mutual and external influences, and the lore developed throughout the centuries will be thoroughly covered. Emphasis will be placed on ingredients, flavor profiles, preparations, and representative techniques of important Mediterranean cuisines. This course consists of 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 #: FWCAPC506 | Open
Pre-requisite: Culinary Arts Majors only. The Science of Cooking: An Introduction to Molecular Cuisine, or equivalent. Unofficial transcript submission required.
The course is divided into three phases and explores stimulating applications of contemporary cuisine. Precision cooking and texture development apply the latest scientific discoveries to food production and may require special instruments for the achievement of specific results. This course focuses on techniques that can be available in a professional environment and allow chefs to development their creativity in order to reach new and sometimes unexpected results. Phase 1, Temperature Application: This phase explores the possible applications in which precise and specific temperatures play a fundamental role. The microbiology as well as the sanitation practices for precision and low temperature cooking will be covered, with a complete overview of contemporary methods, equipment, and procedures used in contemporary kitchens and in food production labs. Special emphasis will be placed on sous-vide cooking through the use of the immersion circulator, applications of liquid nitrogen for different purposes other than freezing, stimulating effects of carbonation on food flavor perception, and the application of frozen food processing with the Pacojet food processor. Phase 2, Gels and Thickening Agents: This phase examines how contemporary chefs and food technologists use ingredients in ways that earlier generations would have never imagined. Topics will analyze the increasing use of ingredients such as thickening and gelling agents in order to create sauces with unexpectedly smooth textures, hot and cold gels, firm coating gels, and methylcellulose gels. With the support of a chemist, specific additives will be evaluated, discussed, and tested. Phase 3, Gases and Air-Based Preparations: This phase focuses on contemporary techniques of texture changes obtained by incorporating specific gases into foods in order to modify familiar textures, improve presentation methods, and serve unusual and contemporary dishes. Items such as foams, froth, and puffed snacks will be analyzed. Students will examine and test diverse types of foams, both hot and cold with different foaming agents from animal and vegetable sources, as well as learn how to produce light foams, thick fine-textured foams, textured snacks, airs, and froths. Prerequisites: Apicius Culinary Arts Level 3 coursework or equivalent.
Contact Hours: 45
3.0 Credits
Culinary Arts | Course #: FWCAPK670 | Closed
Pre-requisite: Only for Master students-Advanced
An introduction to the identification and use of vegetables, fruits, herbs,
nuts, grains, dry goods, prepared goods, dairy products, and spices in
various forms. Explore both fresh and prepared foods and learn to
identify, receive, store, and hold products. Students will also learn to
evaluate products for taste, texture, smell, appearance, and other
quality attributes.
Contact Hours: 45
3.0 Credits
Culinary Arts | Course #: FWCARC360 | 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 #: FWCAWC480 | Closed
Pre-requisite: Culinary arts majors only.
This course focuses on important foreign cuisines outside of the Mediterranean area and is meant to teach students how the influence of local cultures affected food preparation techniques and dishes in important cultural macro areas. Students will experience food preparation based on the customs and heritage of diverse cultures. The ingredients used in the preparation of the dishes, along with their origin and diffusion, will be the highlights of the course. The aim is to show how the environment and external cultural influences have a strong impact on local cuisines. 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 #: FWSPCA470 | 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 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
Culinary Arts | Course #: FWSPCA470 | Section: I | 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 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 #: FWDNDS520 | Closed
Pre-requisite: Culinary Arts majors or three semesters of Dietetics and Nutrition course work, or equivalent. Unofficial transcript submission required.
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
3.0 Credits
Dietetics & Nutrition | Course #: FWDNHN150 | Open
Studies have shown that following the Mediterranean diet has many health benefits, especially when combined with exercise. This course includes lectures on various forms of physical and lifestyle activities and an overview of their respective health benefits. Lectures will also include visits to athletic centers within the local community and the nutritional aspects of the Mediterranean diet, and particularly the Italian culinary tradition. Cooking labs, wine tastings, and physical activity are integral components of the course and will result in the creation of a customized exercise and nutritional program by the student. This course also features a field learning component in relevant Italian locations to supplement and enrich academic topics.


Contact Hours: 45
3.0 Credits
Dietetics & Nutrition | Course #: FWDNIN305 | Closed
This course introduces students to the basic nutrition concepts such as calories, nutrient density and dietary reference intake. Through the course the characteristics and the role of the basic nutrients (protein, carbohydrates, lipids, vitamins and minerals) will be closely examined and different food combinations analyzed and discussed. The concept of food pyramid will be extensively analyzed and different food pyramids and their cultural and scientific backgrounds compared: the Mediterranean, the USDA, the traditional Latin American, the Asian and the Vegetarian. Menu composition and meal planning will be discussed form the nutritionist's point of view.
Contact Hours: 45
3.0 Credits
Dietetics & Nutrition | Course #: FWDNLN160 | Open
This course offers a comprehensive approach to wellness, nutrition, and fitness from a lifetime perspective. Course topics will examine how healthy lifestyles span across the continuum of lifespans and ages with a focus on how dietary and fitness needs evolve throughout the four main life-stages: childhood, youth, adulthood, and for the elderly. Theoretical core concepts of how dietary and fitness needs are correlated to mental health and adapt according to each life-stage will be addressed along with a comparative focus on the Italian and Mediterranean approach. In addition to in-class lectures, the course features hands-on field experiences in nutrition labs for healthy diets and physical activities held in local Italian fitness facilities. Students will implement course topics and to cultivate student motivation for incorporating them into their own daily lives.
Contact Hours: 45
3.0 Credits
Dietetics & Nutrition | Course #: FWDNSC510 | Open
Pre-requisite: Two semesters of Culinary Arts coursework or equivalent. Unofficial transcript submission required.
After the first appearance of molecular gastronomy in the latter half of the 20th century, the approach of chefs towards food has dramatically changed. This science of cooking course is aimed at non-science majors who wish to gain knowledge of the basic science behind cooking to both improve methods of cooking and avoid common pitfalls. Students will acquire the concepts behind basic techniques that aid innovation and creative impulse in the field of gastronomy. The course will combine both theory and practice based on contemporary scientific knowledge.
Contact Hours: 45
3.0 Credits
Food & Culture | Course #: FWFCFC340 | 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 #: FWFCFF347 | 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 #: FWFCFJ300 | Open
Where does our food come from? How is it grown? What is actually in the food we eat? These are all important questions that we don't always want to know the answer to. Food justice is a social movement that examines the ethics of food production and food distribution, access to food, and the policies that are often a silent ingredient in our meals. Organic foods, farming, labor wages and practices, food supply distribution and waste, and sustainability are among the themes to be examined in this course. How food systems impact the health and well-being of individuals and communities, political policies and their role in food distribution in developed and developing countries, and the consequences of globalization on food ethics will be addressed through hands-on workshops, visits, and in-class discussions. A special emphasis will be placed on the cultural aspects of food supplies, the Italian traditions of food production and consumption, and the darker roles represented by food in organized crime and immigration.
Contact Hours: 45
3.0 Credits
Food & Culture | Course #: FWFCMD325 | Open
The course includes lectures on typical Italian products that make the Mediterranean diet the symbol of healthy living: olive oil, pasta, rice, polenta, etc. The food pyramid will be analyzed and compared with the everyday home food in Italy. Lectures will be complemented by student cooking labs and tastings. Hands-on preparation of the most typical dishes of the Mediterranean diet.
Contact Hours: 45
3.0 Credits
Food & Culture | Course #: FWFCPH350 | Closed
Pasta has been a part of Italian life for millennia and plays a fundamental role in Italian cuisine. This course combines lectures and workshops to provide students with a rounded knowledge of one of the main elements of Italian gastronomical culture. Students will study the history of pasta and some of the myths surrounding it, from its possible origins in Ancient Greek and Roman times, through to its diffusion into other cultures aided by Italian emigration. Particular focus will be placed on the role of pasta in Italian traditions and culture and its development over the centuries. Theoretical lectures will be complemented by hands-on workshops, where students will learn traditional techniques for the preparation of fresh pasta.
Contact Hours: 45
3.0 Credits
Food & Culture | Course #: FWFCRP300 | Open
The course focuses on different aspects of regional food in Italy. Emphasis is placed on how food relates to the local lifestyle. Regional economy and local resources are analyzed and compared. Students are introduced to the various local products. Lectures will be complemented by student cooking labs and tastings.

Contact Hours: 45
3.0 Credits
Food & Culture | Course #: FWFCSF300 | Open
Considering the renewed global interest in local sourcing and the growth of Km practices (locally produced), the study of sustainable food systems is an essential component in the education of an ethically-minded food industry learner. The course takes its cue from the Italian example based on regionalism and the table as an expression of local territories, and how these factors have influenced the national food industry. It analyzes the industry and the production of food (fish, meat, dairy, fruit, vegetables, and grains) and focuses on packaging, trace-ability (labels),and distribution while exploring the social aspect of the food supply chain. Sustainability principles will be analyzed,as well as case studies in Italian food and beverage service and retailing. A strong focus is placed on seasonality, food policies, and food education. The course objective is to provide students with a solid conceptual framework in order to analyze the Italian food industry and the food production system from a sustainable perspective. Through the understanding of the broader concept of sustainability, students will be able to explore the social, economic, and environmental implications of food production and consumption and to identify the global threats in terms of public health. Students will develop critical skills by analyzing sustainability as active citizens, consumers, and entrepreneurs. The analysis and rethinking of economic, social, and agricultural alternatives the current food production system will also be developed. Lectures will be complemented by visits, food tours, tastings, and cooking labs.

Contact Hours: 45
6.0 Credits
Food Technology & Management | Course #: HPFBRM392 | 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 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
Wine & Culture | Course #: FWWCPF335 | Open
Pre-requisite:
The capacity to offer the best wine as a combination for chosen dishes is a very important task. The course includes an analysis of the "combination technique" used today by the Italian association of Sommeliers, sensory and quality evaluations, practical workshops on the most successful matches as well as the creation of new flavor combinations.
Contact Hours: 45
3.0 Credits
Wine & Culture | Course #: FWWCRW330 | Open
Pre-requisite:
The wine-related culture in Italy takes its origins from the successful combination of rural and noble expertise always devoted to wines. The structure of Italian wines; their harmony, and their refinement reflect the link between the farmer, who learns directly from nature, and the refined Renaissance gentleman, noble by education and tradition. The course aims to provide the student with images, feelings, and flavors of wine across the cultural, architectural, economic and historical aspects of Italian civilization that is now experiencing a second rebirth.

Contact Hours: 45
3.0 Credits
Wine & Culture | Course #: FWWCTW262 | 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 #: FWWEWS350 | Open
Pre-requisite: Cover letter, CV, and material pertinent to the chosen area, interview.
Students enrolled in Wine Service Beverage Management special project will be acquire and practice skills related to managing the wine and beverage service at GANZO, the school restaurant and creative learning lab of Apicius International School of Hospitality. Under the leadership and supervision of wine service professionals, students will also have the opportunity to develop an understanding of the activities, functions, and organization of a restaurant and/or wineries. The aim of the special project is to increase knowledge of wine service, presentation methods, restaurant procedures, wine expertise, and pairing in the hospitality industry. This special project course features experiential learning hours with our Community Engagement Member Institutions (CEMI). CEMI are dynamic learning environments created to foster learning through a structured interaction with the community. Students will be involved in learning by doing through real projects and integration with the local population and territory in order to remove cultural and learning barriers as well as to develop a strong likelihood for success in life. The experiential learning hours are fully supervised by instructors who track students step by step during their learning experience, monitor and advise according to student needs, and support student initiative. This unique learning model allows students to benefit from an all-encompassing educational experience based on theory and practice in real enterprises, learning of comprehensive operational processes, problem-solving, leadership, and management.
Contact Hours: 150

Global Studies

3.0 Credits
Anthropology | Course #: GSANCI202 | Cancelled
The study of Italian culture helps the student to acquire a deep awareness of both cultural unity and regional diversity. This course is intended to provide students with an in-depth introduction to Italian culture and to broaden ones awareness and understanding of the role of cultural heritage in customs and lifestyles. Lectures will provide students with an organized, focused, and academic understanding of Italian history, art, architecture, food, religion and culture. The course provides additional enrichment through basic notions of Italian language and terminology along with assigned readings and a final paper. On-site teaching is a significant part of this course and is aimed to provide the student with an incomparable experience of studying important sites of artistic architectural and social relevance in present-day Italy. Students are encouraged to observe the sites through active participation and to discuss their observations using specific and analytic social assessment skills. Florence only.
Contact Hours: 45
3.0 Credits
Anthropology | Course #: GSANWA300 | Open
This course will introduce students to the world of walking as an artistic, philosophical, political, literary, inspirational - as well as physical - experience. While exploring different types of walking, the concept of "wanderlust" will also be analyzed and discussed from both an anthropological and philosophical perspective, to provide students with a thorough overview of the traveling and walking experience both in natural and urban landscapes. Different types of walking activities will be an integral component of the course, allowing students to reflect upon walking as an act of desire, escape, imagination, freedom, rebellion, and well-being.
Contact Hours: 45
3.0 Credits
Happiness Sciences | Course #: GSHSAY190 | Closed
This course provides students with an introduction to the art of yoga and meditation to gain an understanding of the philosophical and spiritual contexts that the discipline is rooted in. The course investigation begins with the notion of awareness, and the acquisition of the term through an overview of the principal asanas and their correct practice. The spiritual aspects of yoga are experienced in the form of various meditation techniques from different philosophies as well as the study of pranayama breathing exercises. Topics also include an examination of yoga props as well as dietary and nutritional guidelines, studied through the lens of yoga philosophy gleaned from sacred texts. The course will cover yoga traditions from ancient times to more contemporary interpretations.
Contact Hours: 45
3.0 Credits
Happiness Sciences | Course #: GSHSHN150 | Open
Studies have shown that following the Mediterranean diet has many health benefits, especially when combined with exercise. This course includes lectures on various forms of physical and lifestyle activities and an overview of their respective health benefits. Lectures will also include visits to athletic centers within the local community and the nutritional aspects of the Mediterranean diet, and particularly the Italian culinary tradition. Cooking labs, wine tastings, and physical activity are integral components of the course and will result in the creation of a customized exercise and nutritional program by the student. This course also features a field learning component in relevant Italian locations to supplement and enrich academic topics.

Contact Hours: 45
3.0 Credits
Happiness Sciences | Course #: GSHSHW210 | Closed
The course focuses on individual skills to succeed in social and personal
life: it provides an introduction to the science of happiness, integrating
findings from positive psychology, behavioral genetics, neurosciences
and behavioral economics. The course also offers a set of tools and
techniques to transform problems into learning and to develop and
apply strategies and skills that promote an all-round progress in a
person's psychological, physical and social life.
Contact Hours: 45
3.0 Credits
Happiness Sciences | Course #: GSHSLN160 | Open
This course offers a comprehensive approach to wellness, nutrition, and fitness from a lifetime perspective. Course topics will examine how healthy lifestyles span across the continuum of lifespans and ages with a focus on how dietary and fitness needs evolve throughout the four main life-stages: childhood, youth, adulthood, and for the elderly. Theoretical core concepts of how dietary and fitness needs are correlated to mental health and adapt according to each life-stage will be addressed along with a comparative focus on the Italian and Mediterranean approach. In addition to in-class lectures, the course features hands-on field experiences in nutrition labs for healthy diets and physical activities held in local Italian fitness facilities. Students will implement course topics and to cultivate student motivation for incorporating them into their own daily lives.
Contact Hours: 45
3.0 Credits
Happiness Sciences | Course #: GSHSMP270 | Closed

Work life requires a high degree of mental clarity and focus. Without
effective tools to deal with that pressure, the result is often an emotional,
mental and physiological imbalance, at work as well as at home.
However, it is possible to live up to our daily challenges, and do so with
clarity, kindness and happiness. mindfulness training is an active
observation and training of the neural networks of our brain. the course
aims at offering students the possibility to achieve previously
inconceivable levels of concentration to unlock the power of a focused
mind.
Contact Hours: 45
3.0 Credits
Happiness Sciences | Course #: GSHSPT180 | Open
In the 1900's, fitness pioneer Joseph Pilates designed and refined a series of exercises to rehabilitate himself from poor health and physical conditions from which he suffered in the early part of his life. Students will explore the health benefits and the physical practice of Pilates, a form of low-impact, whole-body exercise adaptable to all fitness levels. Students will learn about alignment, breathing, strengthening, balance, flexibility, and awareness as they progress through Pilates exercises and learn how to intelligently move their body. Students will also identify and evaluate the characteristics of exercises which are optimal for modern lifestyles, long-term health and wellness, individual needs, as well as rehabilitation and injury prevention. Basic anatomy and physiology as related to Pilates as well as healthy diet principals will also be covered.
Contact Hours: 45
3.0 Credits
Happiness Sciences | Course #: GSHSWA300 | Open
This course will introduce students to the world of walking as an artistic, philosophical, political, literary, inspirational - as well as physical - experience. While exploring different types of walking, the concept of "wanderlust" will also be analyzed and discussed from both an anthropological and philosophical perspective, to provide students with a thorough overview of the traveling and walking experience both in natural and urban landscapes. Different types of walking activities will be an integral component of the course, allowing students to reflect upon walking as an act of desire, escape, imagination, freedom, rebellion, and well-being.
Contact Hours: 45
3.0 Credits
Multicultural Diversity and Gender Studies | Course #: GSDGSR350 | Open
Beginning with an examination of the "how to" advice manuals common to Italian households during the Renaissance period, this course explores various aspects of sexuality in Renaissance Italy. These aspects range from the aforementioned self-help books aimed at instructing young couples in sexual pleasure, to conception and childbirth, and an examination of the differing social roles of the common prostitute (meretrice) and the high class courtesan (cortigiana). The theme of male homosexuality will also be explored with special focus placed on the intellectual climate of Renaissance Florence where the prevailing interest in Neoplatonic philosophy may have played a part in creating a more lenient moral climate for homosexuals. Discussions will take cue from Renaissance art in which erotic subjects became increasingly popular in courtly circles in the sixteenth century. Museum visits form an integral part of this course.
Contact Hours: 45
3.0 Credits
Peace Studies | Course #: GSPSEG340 | Closed
Is globalization good or bad? For whom? Will it go away or is it here to stay? Do I need to worry about it? Globalization-freer trade, improved communications, travel, and transportation-together with the information revolution have created new moral challenges and intensified some existing ones across the planet. In reviewing the pros and cons of globalization, we will consider arguments from philosophers, economists, businessmen, labor leaders, environmentalists, journalists, etc., as they examine north-south relations, economic development, population growth and migration, environmental questions, and the state of international law concerning security, the flow of trade, of ideas, and of people.

* Global Leaders Certificate Program approved course *
Contact Hours: 45
3.0 Credits
Peace Studies | Course #: GSPSHR280 | Open
Only in 20th century the international community has progressively
elaborated rules and procedures to state that certain behaviors are
crimes and to make possible the punishment of those committing these acts. The course will provide an introduction to the birth, evolution and contemporary challenges of human rights, humanitarian law and the international systems to maintain peace or restore justice. It aims at offering an overview of the history of Human Rights from their appearance on international scene to contemporary debates; it will analyze the process of definition of crimes against Humanity, crimes against Peace, War crimes and genocide and the mechanisms to protect Humanitarian law: from the emergency logic of Newberg trial after World War II to the institutionalization of International Criminal Justice and the various typologies of humanitarian interventions: Peacekeeping, Peace-making, Peace-enforcing.

* Global Leaders Certificate Program approved course *
Contact Hours: 45
3.0 Credits
Urban Studies | Course #: GSUSDF340 | Open
This course will examine excerpts of Dante Alighieri's greatest passages from the Divine Comedy and other works in relation to the space and history of Florence. Textual analyses will be performed, unpacking the dense symbolism and motifs reflective of the intellectual and moral climate during 14th century Florence. Students will visit churches, piazzas, and palaces within the city and will examine these locations in the context of Dante's life and surrounding controversy, the accusations and denunciations in his writings, the physical descriptions of the city, and the characters and historical figures present in his works. The classroom approach of this course is based on experiencing the city of Florence as the academic space for learning and engagement. Classes are not held in a traditional, frontal-style setting; each lesson is carefully mapped for curricular content and featured locations: lectures, observations, exercises, analysis, and reflections on presented topics are held in relevant sites that are accounted for in the academic planning, syllabus, and related course material. Coursework and submissions will be regularly assessed on the MyFUA platform through daily assignments in addition to exams, papers, and projects. Learning through the on-site classroom approach fosters a deeper understanding of the cultural environment of Florence and how it is related to the subject of study represented by the course, and allows the overall experience to contribute to the students' academic and personal enrichment.
Contact Hours: 45
3.0 Credits
Urban Studies | Course #: GSUSFW280 | Open
This course examines the city of Florence with themed walks offering a comprehensive approach to the city as an open-air cultural, historical, and artistic research site from its Roman foundation to its contemporary Zeitgeist. Students will learn the history of the city through its art: they will understand how buildings, streets, squares, and monuments can be mapped as living traces of multiple, overlapping layers of a complex past, and how to encode them in their personal appropriation of the city. Starting from learning how to decode the artistic environment of the city and to unveil its traces both visible and invisible the course aims at understanding the main social and cultural reasons underlying the existing shape of the city. The course explores traces and evidences from Roman times through Middle Ages, Renaissance, Mannerism and Baroque, up to Art Nouveau and contemporary Florence. Students will be provided with a consistent theoretical background related to relevant historic-artistic landmarks and their social and cultural context and main characters (Guelphs vs. Ghibellines, the Florentine Guilds, Dante, the Medici family, Botticelli, Michelangelo, Ghirlandaio, Ammannati, Pontormo, etc.). Students will be encouraged to develop their own experiential tools and strategies to approach the city through guided field learning activities that assess research, on-site involvement, and academic outcome for each themed walk in Florence.
Contact Hours: 45
3.0 Credits
Urban Studies | Course #: GSUSSP220 | Open
This course considers how street photographers strive to capture the life and culture of city streets, searching for what Henri Cartier-Bresson termed the "Decisive Moment." When it comes to street photography, A skilled street photographer is able to anticipate action, interaction and that microsecond when the ordinary street scene becomes an extraordinary photograph. Methods that encourages interaction between the photographer and subject are stressed. Techniques mastered by Cartier-Bresson, Garry Winogrand, Costas as well as others will be examined. Students will immerse themselves in the whirl of street life in Florence as they move towards an understand of what it takes to successfully photograph in the street. NOTE: This course is for beginners. The first half of the course will be devoted to understanding camera functions and basic printing. During this period assignments will emphasize basic camera functions in manual mode.
Contact Hours: 45
3.0 Credits
Urban Studies | Course #: GSUSWA300 | Open
This course will introduce students to the world of walking as an artistic, philosophical, political, literary, inspirational - as well as physical - experience. While exploring different types of walking, the concept of "wanderlust" will also be analyzed and discussed from both an anthropological and philosophical perspective, to provide students with a thorough overview of the traveling and walking experience both in natural and urban landscapes. Different types of walking activities will be an integral component of the course, allowing students to reflect upon walking as an act of desire, escape, imagination, freedom, rebellion, and well-being. The classroom approach of this course is based on experiencing the city of Florence as the academic space for learning and engagement. Classes are not held in a traditional, frontal-style setting; each lesson is carefully mapped for curricular content and featured locations: lectures, observations, exercises, analysis, and reflections on presented topics are held in relevant sites that are accounted for in the academic planning, syllabus, and related course material. Coursework and submissions will be regularly assessed on the MyFUA platform through daily assignments in addition to exams, papers, and projects. Learning through the on-site classroom approach fosters a deeper understanding of the cultural environment of Florence and how it is related to the subject of study represented by the course, and allows the overall experience to contribute to the students' academic and personal enrichment.
Contact Hours: 45

Horticulture

3.0 Credits
General Horticulture | Course #: HCGHGG201 | Open
This course offers an innovative way to learn the Italian language and develop environmental consciousness while exploring Florence and its surroundings. Through the study of the relationship between humans and nature, the human role in ecology, and the sustainable management and conservation of natural resources, students will learn basic Italian vocabulary and usage in the form of experiential learning. The course aims to develop four basic Italian language skills (reading, writing, listening, and speaking), while providing experiences and on-site lessons aimed at expanding the connection between individuals and the natural world and developing sustainable lifestyles. Each topic, excursion, and experience will be supported by a structured class of Italian language, providing a great opportunity to explore Florence, its parks, its people, and its traditions from a new perspective while learning and practicing the Italian language.
Contact Hours: 45

Hospitality

3.0 Credits
Hospitality and Tourism Management | Course #: HPFBDR350 | Open
Restaurants are complex organizations where teamwork and attention to details are a fundamental component of successful operations. Restaurants, as well as professional catering services, require well-trained staff capable of withstanding pressure to maintain client satisfaction. This course is designed for students who wish to gain professional perspectives and expertise in understanding the workflow organization and practices of dining room operations.
Contact Hours: 45
3.0 Credits
Hospitality and Tourism Management | Course #: HPHTCM360 | Open
Italian destination cities immediately conjure up images of the art, food, fashion, wine, and culture in which their fame lies: fashion shows and la Scala in Milan, Renaissance art in Florence, Brunello wine in Montalcino, the Biennale and Carnevale in Venice. This course will explore how creative advertising strategies have been created and implemented, their effect on city identity, the proliferation of creative areas in destination cities, and the future of creativity and creative marketing. Case studies of both well-established metropoli and developing destinations will be examined.

Contact Hours: 45
3.0 Credits
Hospitality and Tourism Management | Course #: HPHTEO440 | Open
This course aims to develop event competency in order to effectively plan, coordinate, direct, and run special event operations. Students will acquire the knowledge and skills necessary for effective event and project management and leadership. During the course, students will examine the complexity of the event industry from a managerial point of view, focusing on the multifaceted nature of event planning within a project management context. Effective strategies and methods are discussed to successfully plan and manage a multitude of event sizes and types while underlining the economic and financial components. The administrative aspects of an event company from the management of the financial records to the compliance with legal requirements will be carefully examined during this course. This class includes Experiential Learning with CEMI.
Contact Hours: 45
3.0 Credits
Hospitality and Tourism Management | Course #: HPHTHM350 | Open
Takes a practical approach to introducing students to the marketing of hotels, restaurants and clubs. Market segmentation, marketing research, advertising, public relations, promotions, packaging, pricing strategies, revenue maximization, travel purchasing systems and the future of hospitality marketing will be examined.
Contact Hours: 45
3.0 Credits
Hospitality and Tourism Management | Course #: HPHTHO350 | 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 #: HPHTHO450 | 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 #: HPHTHR350 | Open
Pre-requisite: 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 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 #: HPHTIE200 | Closed
The course will provide students with a solid grounding of coordination of events and entertainment. The class will focus on the historical evolution, organizational standards and career paths in the field of event management. The lessons will also address theory elements concerning the foundations of strategic planning, financial management, human resources management and event sponsorship. Students will be involved in hands-on projects developed by the schools event manager in order to experience directly many tasks related to the planning and carrying out of events.
This class features a project at Ganzo for Wednesday AperiGanzo. Students will be involved in Wednesday evening shifts as a part of class.
Contact Hours: 45
3.0 Credits
Hospitality and Tourism Management | Course #: HPHTIM460 | Open
Pre-requisite: Introduction to Hospitality or equivalent.
This course provides an in-depth examination of the critical aspects of global marketing within the hospitality industry. Topics focus on the non-traditional aspects of marketing including service-based hospitality products, product differentiation, market segmentation, target marketing, and the unique marketing mix in the international hospitality industry.
Contact Hours: 45
3.0 Credits
Hospitality and Tourism Management | Course #: HPHTRO250 | Closed
The aim of this course is to provide students with a basic knowledge of retailing management. Students will learn about the different types of retailers, characteristics of retail channels, customers, and competitors in order to develop effective retail strategies. This course focuses on strategic decisions made by retailers including retail market strategy, location and site strategy selection for retail outlets, and store layout design and strategies. Students will learn about merchandising management principles, including how to manage merchandise inventory, organize merchandise, and evaluate performance. This course includes principles of retail pricing and how retailers set and adjust prices for the merchandise and services they offer. Students will also gain knowledge on how retailers build their brand image and communicate with customers. This course includes experiential learning hours with our Community Engagement Member Institutions (CEMI).
Contact Hours: 45
6.0 Credits
Hospitality and Tourism Management | Course #: HPHTRO255 | Closed
The aim of this course is to provide students with a basic knowledge of retailing management. Students will learn about the different types of retailers, characteristics of retail channels, customers, and competitors in order to develop effective retail strategies. This course focuses on strategic decisions made by retailers including retail market strategy, location and site strategy selection for retail outlets, and store layout design and strategies. Students will learn about merchandising management principles, including how to manage merchandise inventory, organize merchandise, and evaluate performance. This course includes principles of retail pricing and how retailers set and adjust prices for the merchandise and services they offer. Students will also gain knowledge on how retailers build their brand image and communicate with customers. 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 #: HPHTRO350 | 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 class includes experiential learning with CEMI.
Contact Hours: 45
6.0 Credits
Hospitality and Tourism Management | Course #: HPHTRO355 | 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
3.0 Credits
Hospitality and Tourism Management | Course #: HPHTSE410 | 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
3.0 Credits
Hospitality and Tourism Management | Course #: HPHTSE411 | Open
Pre-requisite: C1 level of Italian language. Cover letter, CV, and material pertinent to the chosen area, interview.
This internship course exposes students to the principles of event planning with an emphasis on the development and integration of operational strategies in the special event industry. The aforementioned areas will be employed through the application of hospitality management and proper procedures and strategies related to event management. Students will learn how to identify event trends and client preferences in Italy. Topics will include booking, entertainment, event programming and coordination, themes, and sponsorships. This internship course aims to prepare students for the professional world and features an unsalaried internship scheduled individually for a minimum of ten hours per week. Students generally serve as part-time interns from Monday through Friday, although some internships may require weekend hours. The internship enhances students knowledge through field experience held in a professional environment overseen by a supervisor, who regularly monitors the internship progress and the guides the students preparation of a final analytical report and portfolio. Placements will vary depending on the students language and professional skills.
Contact Hours: 120
6.0 Credits
Hospitality and Tourism Management | Course #: HPHTSE415 | 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 #: HPHTTC360 | Open
This course is an examination of personal and small group communication with particular emphasis on methods of perceiving information and transmitting messages in order to foster and build strong relationships with the customer. Such links will be learned by several role playing exercises that are a part of the coursework. Students will review the ways in which people communicate with each other, the skills needed to communicate effectively in work situations, group decision-making, and the forces that influence group behavior. The course will also analyze the two basic principles of the Quality System regarding the bottom-up model and doing things correctly the first time.
Contact Hours: 45
6.0 Credits
Hospitality and Tourism Management | Course #: PSELSM331 | 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
6.0 Credits
Hospitality and Tourism Management | Course #: PSELWC480 | Closed
Pre-requisite: Culinary Arts majors only. Unofficial transcript submission required.
This course focuses on important foreign cuisines outside of the Mediterranean area and is meant to teach students how the influence of local cultures affected food preparation techniques and dishes in important cultural macro areas. Students will experience food preparation based on the customs and heritage of diverse cultures. The ingredients used in the preparation of the dishes, along with their origin and diffusion, will be the highlights of the course. The aim is to show how the environment and external cultural influences have a strong impact on local cuisines. This course includes experiential learning hours with our Community Engagement Member Institutions (CEMI). CEMI are dynamic learning environments created to foster learning through a structured interaction with the community. In addition to regular lecture hours, students will be involved in learning by doing through real projects and integration with the local population and territory in order to remove cultural and learning barriers as well as to develop a strong likelihood for success in life. The experiential learning hours are fully supervised by instructors who track students step by step during their learning experience, monitor and advise according to student needs, and support student initiative. This unique learning model allows students to benefit from an all-encompassing educational experience based on theory and practice in real enterprises, learning of comprehensive operational processes, problem-solving, leadership, and management.
Contact Hours: 150
3.0 Credits
Hotel and Lodging Management | Course #: HPHLHO450 | 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
Hotel and Lodging Management | Course #: HPHTSE350 | 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 #: HPFBHO450 | Open
Pre-requisite: A2 level of Italian language. Cover letter, CV, and material pertinent to the chosen area, interview.
Students of the hospitality internship course will be introduced to hospitality management and operations through internships in hotels, restaurants, and wine bars in Florence, under the guidance of experienced professionals. Students will also have the opportunity to develop an understanding of the activities, functions, and organization of a hotel/restaurant/enoteca, and will acquire valuable experience in the areas of management procedures and client relations in the hospitality industry. Hotel and hospitality marketing may be included within the tasks which are assigned to the students. This internship course aims to prepare students for the professional world and features an unsalaried internship scheduled individually for a minimum of ten hours per week. Students generally serve as part-time interns from Monday through Friday, although some internships may require weekend hours. The internship enhances students knowledge through field experience held in a professional environment overseen by a supervisor, who regularly monitors the internship progress and the guides the students preparation of a final analytical report and portfolio. Placements will vary depending on the students language and professional skills.
Contact Hours: 120
3.0 Credits
Restaurant, Food and Beverage Management | Course #: HPFBRM350 | Closed
Pre-requisite: Resume indicating at least one previous restaurant experience. 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 #: HPFBRM390 | 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
3.0 Credits
Restaurant, Food and Beverage Management | Course #: HPFBSF300 | Open
Development of a sustainable food system is an essential part of long term economic planning. the course focuses on food processing, packaging and distribution, exploring the social aspect of the food supply chain. Sustainability principles will be analyzed as well as case studies in food and beverage service and retailing.
Contact Hours: 45
3.0 Credits
Restaurant, Food and Beverage Management | Course #: HPFBSM330 | 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 #: HPFBSM331 | 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
3.0 Credits
Restaurant, Food and Beverage Management | Course #: PSELMC550 | Closed
The course offers students an overview of Mediterranean cuisine by identifying and analyzing different macro areas starting from their historical and cultural backgrounds. The diverse cuisines of the countries bordering the Mediterranean sea, their mutual and external influences, and the lore developed throughout the centuries will be thoroughly covered. Emphasis will be placed on ingredients, flavor profiles, preparations, and representative techniques of important Mediterranean cuisines. This course consists of 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 #: PSELRM392 | 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
3.0 Credits
Spa Management | Course #: HPSMHM350 | Open
Pre-requisite: Cover letter, CV, and material pertinent to the chosen area, interview.
The aim of this placement is to expose students to the principles of spa management with an emphasis on daily spa operations. Students will gain first-hand experience through analytical observation and participation in the management of the on-campus spa, Sorgiva, a full-service spa, health, and wellness facility. Students will develop the managerial skills necessary to act as a spa manager, and will be familiarized with planning and organizing all the relevant activities and operations of the wellness center. This program also includes an overview of several spa treatments, as students will assist a professional massage therapist explain to customers the different techniques and spa products. EL hours may be distributed from Monday through Friday. This placement may require PM shifts. 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. Prerequisites: Cover letter, CV, and material pertinent to the chosen area, interview.
Contact Hours: 150

Interior Design, Environmental Architecture, and Sustainability

3.0 Credits
Architectural Restoration & History of Architecture | Course #: IDRHAR340 | Open
This course explores the principal architects, monuments and themes of fifteenth and sixteenth century Italian architecture. The course includes site visits in the city of Florence. Emphasis will be on Renaissance architecture in Florence, but will also include architectural developments in Rome, Urbino, Mantua, Verona and Vicenza. Special topics will include: architectural theory, Medici and papal patronage, urban planning, and church and palace design. A special focus will be dedicated to architects: Brunelleschi, Alberti, Michelozzo, Giuliano Sangallo, Bramante, Antonio Sangallo the Younger, Michelangelo, Giulio Romano and Palladio. Visits to key Renaissance buildings and urban spaces in Florence are included.
Contact Hours: 45
3.0 Credits
Architectural Restoration & History of Architecture | Course #: IDRHSI215 | Closed
This course provides a comprehensive survey of Italian art and architecture through five major movements in Italian history, starting from the art of the Roman Empire. The Medieval period is analyzed from its Byzantine roots and influence, which transitioned into the groundbreaking flowering of Renaissance artistic culture. Coursework will continue with the evolution of Italian art through the intellectual and emotional complexity of Mannerism, and conclude with the Baroque period sparked by the Counter-Reformation agenda of the Catholic church. The parallel development of related disciplines and the political and sociological currents during the historic era of each major movement will provide a wider perspective of Italian art and architecture throughout the centuries. This class includes field learning hours. Field learning is a method of educating through first-hand experience. Skills, knowledge, and experience are acquired outside of the traditional academic classroom setting and may include field activities, field research, and service learning projects. The field learning experience is cultural; because it is intended to be wide-reaching, field-related content is not limited to the course subject but seeks to supplement and enrich academic topics. Students will have the opportunity to integrate theory and practice while experiencing Italian culture, art, and community within the Italian territory. Faculty will lead students in experiencing Italian culture through guided projects and field experiences as planned for the course. Field learning will be developed through classroom preparation, follow up projects, and guided learning outcomes. Field learning will provide students with the opportunity to develop skills and appreciate the multifold components of Italian Culture through direct experience. Field education will advance student learning as a relationship-centered process.
Contact Hours: 45
3.0 Credits
Interior and Industrial Design | Course #: IDIDID200 | Open
This is an introductory course on the planning and furnishing of interiors. the course will discuss both the technical (architectural drawing, plans, facades, sectional drawing, space planning, color development, etc.) and the theoretical. Students will also be given an overview of the history of interior design, technology and materials. Field trips are an integral part of the course curriculum.
Contact Hours: 90
3.0 Credits
Interior and Industrial Design | Course #: IDIDID300 | Closed
Pre-requisite: Introduction to Interior Design - Lab Fee Required In order to register for this class please contact your admissions counselor.
3 semester credits (90 hours: 45 lecture hours - 45 studio hours)
this course is focused on the student's realization of an individual project
with the interior design of a public or private space. the emphasis of
the course is to introduce the student to the balance of the threefold
relationship between the physical, the functional and the aesthetic in
interior design. the discussion and analysis of contemporary Italian
trends in interior design form an integral part of the course. an open
critique session will follow every major project submission. Field trips are
an important part of the course.
Prerequisites: Introduction to Interior Design
Contact Hours: 90
3.0 Credits
Sustainable Architecture and Design | Course #: IDDAAD450 | Closed
Pre-requisite: An A2 level of Italian language. Cover letter, CV, and material pertinent to the chosen area, interview.
The internship course allows the student from architecture and interior design backgrounds to gain first-hand experience of professional design contexts. Internship students will practice their creative skills with studio teams or individual professionals. Tasks may include initial observations of the professional environment, working on design samples, drafting by hand or digitally, practice AutoCAD layouts and rending, and assisting the organization with logistical duties. Student involvement will not involve solo project development but require collaborative engagement within the organization's ongoing projects according to the student's skill and competency levels. This internship course aims to prepare students for the professional world and features an unsalaried internship scheduled individually for a minimum of ten hours per week. Students generally serve as part-time interns from Monday through Friday, although some internships may require weekend hours. The internship enhances students knowledge through field experience held in a professional environment overseen by a supervisor, who regularly monitors the internship progress and the guides the students preparation of a final analytical report and portfolio. Placements will vary depending on the students language and professional skills.
Contact Hours: 120
3.0 Credits
Sustainable Architecture and Design | Course #: IDIDAD450 | Closed
Pre-requisite: An A2 level of Italian language. Cover letter, CV, and material pertinent to the chosen area, interview.
The internship course allows the student from architecture and interior design backgrounds to gain first-hand experience of professional design contexts. Internship students will practice their creative skills with studio teams or individual professionals. Tasks may include initial observations of the professional environment, working on design samples, drafting by hand or digitally, practice AutoCAD layouts and rending, and assisting the organization with logistical duties. Student involvement will not involve solo project development but require collaborative engagement within the organization's ongoing projects according to the student's skill and competency levels. This internship course aims to prepare students for the professional world and features an unsalaried internship scheduled individually for a minimum of ten hours per week. Students generally serve as part-time interns from Monday through Friday, although some internships may require weekend hours. The internship enhances students knowledge through field experience held in a professional environment overseen by a supervisor, who regularly monitors the internship progress and the guides the students preparation of a final analytical report and portfolio. Placements will vary depending on the students language and professional skills.
Contact Hours: 120

Italian Studies and Linguistics

3.0 Credits
Italian Cultural Studies | Course #: ISISCI202 | Cancelled
The study of Italian culture helps the student to acquire a deep awareness of both cultural unity and regional diversity. This course is intended to provide students with an in-depth introduction to Italian culture and to broaden ones awareness and understanding of the role of cultural heritage in customs and lifestyles. Lectures will provide students with an organized, focused, and academic understanding of Italian history, art, architecture, food, religion and culture. The course provides additional enrichment through basic notions of Italian language and terminology along with assigned readings and a final paper. On-site teaching is a significant part of this course and is aimed to provide the student with an incomparable experience of studying important sites of artistic architectural and social relevance in present-day Italy. Students are encouraged to observe the sites through active participation and to discuss their observations using specific and analytic social assessment skills. Florence only.


Contact Hours: 45
6.0 Credits
Italian Cultural Studies | Course #: ISISCP310 | Closed
Pre-requisite:
The aim of this course is to study Italian culture through action and participation, and to build awareness from the perspective of active engagement beyond mere observation. The course concept is intended to give students a better understanding of contemporary Italian society and culture politics, economy, social environment, traditions and compare their current expressions with historical contexts by using hands-on and interactive participation in cultural integration programs that involve the local community. An important element of this course is the Italian language component, which acts as a bridge to Italian culture based on communication skills. Throughout the course, students will be encouraged to apply their basic knowledge of Italian language to fulfill course requirements. The course is designed to expand the students global prospective through constant reflection and constructive criticism in order to incorporate intercultural knowledge into a richly articulated awareness of the self intended as the individual, as the individual within a community, and the individual within a culture. The Cultural Perspective course includes: 10 visits in Florence, regular involvement in activities related to cultural immersion and fieldwork. During the semester it also includes a weekend research trip to Sicily as an integral component of the academic coursework. During Summer sessions, the course includes a weekend trip to Rome and one weekend trip to Verona and lakes as an integral component of the academic coursework. The course focuses on cognitive development, cultural awareness, and intercultural and interpersonal communication by integrating and placing the student in direct contact with local culture.

* Global Leaders Certificate Program approved course *
Contact Hours: 135
3.0 Credits
Italian Cultural Studies | Course #: ISISED335 | Closed
The first part of this course examines each stage of the Italian educational system from the nursery school (asilo nido) through the various levels and choices of secondary and high school. this examination of Italian schooling will also be approached from an historical standpoint, particularly mapping changes in the last three decades. the following questions will be examined: What is the effect of immigration on schools and how have they adapted to the recent influx of non-European pupils? What is/has been the role of the Catholic church in state education and has the increasingly secularized nature of Italian society impacted on schooling? How has the role of the teacher changed and how does the role compare to those in other countries? How and why has the curriculum changed? The second part of the course will examine the choices for higher education from technical colleges to university. Italy boasts the oldest universities in the world - those of Salerno, Bologna, Padua and Pavia. Some attention will be given to the history of the Italian university and its role in the Renaissance period. the structure, organization, admission procedures, student life and degree system of the modern university will be examined. This course will include a visit to an Italian high school and discussion groups with students from the Universita degli Studi di Firenze.
Contact Hours: 45
4.0 Credits
Italian Cultural Studies | Course #: ISISED339 | Closed
The first part of this course examines each stage of the Italian educational system from nursery school (asilo nido) through the various levels and choices related to secondary and high schools. The examination of Italian schooling will also be approached from a historical standpoint, in particular through the mapping of changes over the last three decades. The following questions will be examined: What is the effect of immigration on schools and how have they adapted to the recent influx of non-European pupils? What is/has been the role of the Catholic Church in state education and how has the increasingly secularized nature of Italian society impacted schooling? How has the role of the teacher changed and how does that role compare to those in other countries? How and why has the curriculum changed? The second part of the course will examine the choices for higher education from technical colleges to universities. Italy boasts the oldest universities in the world - Salerno, Bologna, Padua, and Pavia - and some lectures and discussion will be dedicated to the history of the Italian university and its role in the Renaissance period. The structure, organization, admission procedures, student life, and degree system of the modern university will be examined. This course includes service learning hours within the Florentine Community.
Contact Hours: 45
3.0 Credits
Italian Cultural Studies | Course #: ISISGG201 | Open
This course offers an innovative way to learn the Italian language and develop environmental consciousness while exploring Florence and its surroundings. Through the study of the relationship between humans and nature, the human role in ecology, and the sustainable management and conservation of natural resources, students will learn basic Italian vocabulary and usage in the form of experiential learning. The course aims to develop four basic Italian language skills (reading, writing, listening, and speaking), while providing experiences and on-site lessons aimed at expanding the connection between individuals and the natural world and developing sustainable lifestyles. Each topic, excursion, and experience will be supported by a structured class of Italian language, providing a great opportunity to explore Florence, its parks, its people, and its traditions from a new perspective while learning and practicing the Italian language.
Contact Hours: 45
3.0 Credits
Italian Cultural Studies | Course #: ISISIA325 | Closed
This course explores the cultural anthropology and sociology of the
Italian-American family from the beginning of the twentieth century to present day. The course will focus on the following themes: stereotypes, gender, religion, politics, social change, and community character and adaptation. Students will analyze newspapers, magazines, and narrative fiction, as well as documentaries, feature films, and popular television programs. Special attention will be paid to the emotional and cultural experience of the return of the Italian-American to his / her roots
in Italy.
Contact Hours: 45