Florence University of the Arts
Summer 6 weeks A 2021
3 - 9 credits

Students in FUA’s 6 week summer programs select 1 to 3 courses from the elective offering for 3 - 9 credits. Courses are offered in various subjects, with opportunities to enroll in unique experiential learning courses and internships. SAI offers two Summer 6 week sessions at FUA, each with different start dates and course options: Summer A and Summer B.


Application: closed
Apps accepted on a rolling basis, and after closing as space permits

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

Highlights

  • See our revised policies due to Coronavirus here.
  • Broad range of courses including Italian language, history, fashion and fine arts.
  • Internship opportunities

Program Dates
May 16, 2021 – June 25, 2021


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
Hospitality
Interior Design, Environmental Architecture, and Sustainability
Italian Studies and Linguistics
Liberal Arts
Life Studies / Human Services
Professional Studies and Experiential Learning
Sport and Health Sciences

Business and Economics

3.0 Credits
Real Estate | Course #: BURERE350 | Section: Sum 2 | 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
Photography | Course #: DIPHID180 | Section: Sum 1 | Open
This course introduces contemporary technologies for producing photographic images. Approaching the medium in its current complex and pluralistic state, students explore a variety of photographic concepts and techniques. The fundamentals of using a digital camera including manual exposure and lighting are stressed. The course also introduces seeing, thinking, and creating with a critical mind and eye in a foreign environment (Italy) to provide understanding of the construction and manipulation of photographic form and meaning. During the first half of the course assignments, lectures, readings progressively build on each other to provide students with a comprehensive understanding of camera functions (manual mode) and processing techniques. The second half of the course will focus on weaving the techniques with specific photographic concepts via assignments. This class includes experiential learning with CEMI. NOTE: This course is for beginners. The first half of the course will be devoted to understanding camera functions and basic printing. During this period assignments will emphasize basic camera functions in manual mode.


Contact Hours: 45
6.0 Credits
Photography | Course #: DIPHID185 | Section: Sum A | Open
Pre-requisite: This is an intermediate course. Knowledge of camera functions is required. Portfolio submission recommended.
This introductory class introduces contemporary technologies for producing photographic images. Approaching the medium in its current complex and pluralistic state, students explore a variety of photographic concepts and techniques. The fundamentals of using a digital camera including manual exposure and lighting are stressed. Single lens reflex camera (DSLR) as well as point and shoot cameras are allowed. This course also introduces seeing, thinking, and creating with a critical mind and eye in a foreign environment (Italy) to provide understanding of the construction and manipulation of photographic form and meaning. Assignments, lectures, readings and excursions progressively build on each other to provide students with a comprehensive overview of both the history of the medium and its contemporary practice. Color correction, retouching, and compositing techniques are covered and complemented by further development of digital capture and printing techniques. Requires 150 experiential learning hours. A DSLR camera and a lens with a focal length of 55mm or wider is required for this course. Please contact FUA if you have doubts regarding your camera.

This course includes experiential learning hours with our Community Engagement Member Institutions (CEMI). CEMI are dynamic learning environments created to foster learning through a structured interaction with the community. In addition to regular lecture hours, students will be involved in learning by doing through real projects and integration with the local population and territory in order to remove cultural and learning barriers as well as to develop a strong likelihood for success in life. The experiential learning hours are fully supervised by instructors who track students step by step during their learning experience, monitor and advise according to student needs, and support student initiative. This unique learning model allows students to benefit from an all-encompassing educational experience based on theory and practice in real enterprises, learning of comprehensive operational processes, problem-solving, leadership, and management.
Contact Hours: 45
3.0 Credits
Photography | Course #: DIPHLA300 | Section: Sum 1 | Closed
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
6.0 Credits
Photography | Course #: PSELID185 | Section: Sum A | Open
Pre-requisite:
This course introduces contemporary technologies for producing photographic images. Approaching the medium in its current
complex and pluralistic state, students explore a variety of photographic
concepts and techniques. The fundamentals of using a digital camera including manual exposure and lighting are stressed. The course also introduces seeing, thinking, and creating with a critical mind and eye in a foreign environment (Italy) to provide understanding of the construction and manipulation of photographic form and meaning. During the first half of the course assignments, lectures, readings progressively build on each other to provide students with a comprehensive understanding of camera functions (manual mode) and processing techniques. The second half of the course will focus on weaving the techniques with specific photographic concepts via assignments.

This course includes experiential learning hours with our Community
Engagement Member Institutions (CEMI). CEMI are dynamic learning
environments created to foster learning through a structured interaction
with the community. In addition to regular lecture hours, students will be
involved in learning by doing through real projects and integration with the
local population and territory in order to remove cultural and learning barriers as well as to develop a strong likelihood for success in life. The experiential learning hours are fully supervised by instructors who track students step by step during their learning experience, monitor and advise according to student needs, and support student initiative. This unique learning model allows students to benefit from an all-encompassing educational experience based on theory and practice in real enterprises, learning of comprehensive operational processes, problem-solving, leadership, and management.
Contact Hours: 150
3.0 Credits
Visual Communication | Course #: DIVCGD350 | Section: Sum 2 | Open
Pre-requisite: Cover letter, CV, and material pertinent to the chosen area, interview. Portfolio of previous work, layout and illustration software experience.
This special project course focuses on the area of graphic design in visual communication. Students will interact with figures such as graphic designers as well as art directors for creative projects. Topics may include logo design, corporate identity and branding, advertising, design in journalism, product packaging, book design, web design, etc. The use of design software is required. This special project course features experiential learning hours with our Community Engagement Member Institutions (CEMI). CEMI are dynamic learning environments created to foster learning through a structured interaction with the community. Students will be involved in learning by doing through real projects and integration with the local population and territory in order to remove cultural and learning barriers as well as to develop a strong likelihood for success in life. The experiential learning hours are fully supervised by instructors who track students step by step during their learning experience, monitor and advise according to student needs, and support student initiative. This unique learning model allows students to benefit from an all-encompassing educational experience based on theory and practice in real enterprises, learning of comprehensive operational processes, problem-solving, leadership, and management.
Contact Hours: 150
3.0 Credits
Visual Communication | Course #: DIVCGD350 | Section: Sum A | Open
Pre-requisite: Cover letter, CV, and material pertinent to the chosen area, interview. Portfolio of previous work, layout and illustration software experience.
This special project course focuses on the area of graphic design in visual communication. Students will interact with figures such as graphic designers as well as art directors for creative projects. Topics may include logo design, corporate identity and branding, advertising, design in journalism, product packaging, book design, web design, etc. The use of design software is required. This special project course features experiential learning hours with our Community Engagement Member Institutions (CEMI). CEMI are dynamic learning environments created to foster learning through a structured interaction with the community. Students will be involved in learning by doing through real projects and integration with the local population and territory in order to remove cultural and learning barriers as well as to develop a strong likelihood for success in life. The experiential learning hours are fully supervised by instructors who track students step by step during their learning experience, monitor and advise according to student needs, and support student initiative. This unique learning model allows students to benefit from an all-encompassing educational experience based on theory and practice in real enterprises, learning of comprehensive operational processes, problem-solving, leadership, and management.
Contact Hours: 150
3.0 Credits
Visual Communication | Course #: DIVCVC450 | Section: Sum A | 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

Fashion, Accessories and Tech

3.0 Credits
Fashion Merchandising | Course #: FTFMFR350 | Section: Sum A | Open
Pre-requisite: Cover letter, CV, and material pertinent to the chosen area, interview.
This special project allows the student to interact with the local fashion economy through FLY Fashion Loves You, the retail store operated by the students and faculty members of FAST. The fashion retail management special project involves store organization, business procedures and client relations. Students will have the chance to be immersed in the fashion retail industry through duties that include but are not limited to sales, stocking, floor management, customer service, promotion, and research. This special project course features experiential learning hours with our Community Engagement Member Institutions (CEMI). CEMI are dynamic learning environments created to foster learning through a structured interaction with the community. Students will be involved in learning by doing through real projects and integration with the local population and territory in order to remove cultural and learning barriers as well as to develop a strong likelihood for success in life. The experiential learning hours are fully supervised by instructors who track students step by step during their learning experience, monitor and advise according to student needs, and support student initiative. This unique learning model allows students to benefit from an all-encompassing educational experience based on theory and practice in real enterprises, learning of comprehensive operational processes, problem-solving, leadership, and management.
Contact Hours: 150

Fine Arts

3.0 Credits
Art Education | Course #: FAAEGA350 | Section: Sum 2 | 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
Painting & Drawing | Course #: FAPDPA225 | Section: Sum 2 | Open
In this foundational open-air painting course, students will explore and familiarize with the pleasures and challenges of painting outdoors. The students will acquire skills in the techniques of Plein Air oil painting and develop critical skills to evaluate paintings executed in this style. This course will also provide students with an in depth look at the various materials and products used for outdoor painting using wet techniques. Students will be introduced to the history and tradition of this genre; the conceptual in landscape painting will be emphasized with a specific focus on the Italian impressionists also known as the Macchiaioli. Sessions will be held in studio and at different outdoor venues in and around Florence.
Contact Hours: 45

Food and Wine Studies

3.0 Credits
Baking and Pastry | Course #: FWBPBP550 | Section: Sum 1 | 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: Sum 2 | 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
Culinary Arts | Course #: FWCACC350 | Closed
Though food diversifies throughout the world according to local cultural backgrounds, there is a common ground in the universal approach to food: it is a part of everyday life and sharing food is still one of the greatest examples of humans acting as social creatures. Italy represents a unique case for now food is both celebrated and is involved in cultural celebrations that are still fundamental in Italian society. This course will provide students with a full immersion in the relationship between food and the local community in Italy, focusing on the many moments that represent conviviality in Italian culture and society. Coursework includes a wide variety of field learning activities through which students will be introduced to local and traditional crafts, food markets, typical street food vendors, local purchasing groups, community-supported agriculture, and countryside food festivals as fundamental milestones in the Italian gastro-social tradition. Through hands-on experiences and on-site activities students, will learn the fundamentals of community-geared food production and will acquire a deeper understanding of food as an essential element of society. This class includes experiential learning with CEMI.
Contact Hours: 45
3.0 Credits
Culinary Arts | Course #: FWCAHW345 | Section: Sum 1 | Open
Recent decades have represented a dramatic change in the way we approach food. Food facts and information that are constantly updated and the ethics of sustainability have deeply influenced the worldwide awareness of food as the primary source of a healthy lifestyle. Italy has always stood out for its genuine cuisine characterized by fresh seasonal ingredients, an abundance of fruits and vegetables, healthy fats, and a distinct respect for food. This course will provide students with a complete overview of how food can be the basis of wellness, along with the practice of a positive lifestyle. Particular emphasis will be placed on seasonality, whole foods, and freshness, and contemporary innovations and traditional customs will be analyzed for the production of dishes and snacks that are both tasty and healthy. Course topics will also introduce students to the fundamentals of nutrition in order to better understand the aphorismWe are what we eat and how this motto aligns with the Italian culinary tradition. Students will also complete a survey of the different dietary recommendations that have been researched and developed to examine how the field of dietetics is directly affected by social implications. Through hands-on experiences and on-site activities, students will experience the fundamentals of wellness-oriented cuisine and lifestyles. This class includes experiential learning with CEMI.
Contact Hours: 45
3.0 Credits
Culinary Arts | Course #: FWCAHW345 | Section: Sum 2 | Open
Recent decades have represented a dramatic change in the way we approach food. Food facts and information that are constantly updated and the ethics of sustainability have deeply influenced the worldwide awareness of food as the primary source of a healthy lifestyle. Italy has always stood out for its genuine cuisine characterized by fresh seasonal ingredients, an abundance of fruits and vegetables, healthy fats, and a distinct respect for food. This course will provide students with a complete overview of how food can be the basis of wellness, along with the practice of a positive lifestyle. Particular emphasis will be placed on seasonality, whole foods, and freshness, and contemporary innovations and traditional customs will be analyzed for the production of dishes and snacks that are both tasty and healthy. Course topics will also introduce students to the fundamentals of nutrition in order to better understand the aphorismWe are what we eat and how this motto aligns with the Italian culinary tradition. Students will also complete a survey of the different dietary recommendations that have been researched and developed to examine how the field of dietetics is directly affected by social implications. Through hands-on experiences and on-site activities, students will experience the fundamentals of wellness-oriented cuisine and lifestyles. This class includes experiential learning with CEMI.
Contact Hours: 45
3.0 Credits
Culinary Arts | Course #: FWCANC505 | Section: Sum 1 | Open
Pre-requisite: Three semesters of culinary arts or dietetics/nutrition coursework and Cooking Light: Contemporary Techniques for Health Living, or equivalent. Unofficial transcript submission required.
Starting from the previously acquired knowledge of macro and micro nutrients, this course will provide students with the tools to analyze and develop a wide variety of nutritionally balanced meals on a seasonal basis. Students will learn the fundamentals of metabolism and digestion and apply previously acquired cooking methods in order to preserve nutrients, and the possible applications of a wide variety of ingredients to create satisfying dishes while still respecting nutritional concepts.
Emphasis will be placed on the analysis of special dietary requirements either depending on dietary special needs or ethical choices. Raw foodism, vegetarian and vegan diet as well as the possible alternatives to guarantee a balanced nutrient intake will be thoroughly covered. The course will give students the tools to design meals on a seasonal basis following the principles of healthy cooking. This course includes experiential learning hours with our Community Engagement Member Institutions (CEMI). Prerequisites: Three semesters of culinary arts or dietetics/nutrition coursework and Cooking Light: Contemporary Techniques for Health Living, or equivalent.
Contact Hours: 45
3.0 Credits
Culinary Arts | Course #: FWSPCA470 | Section: Sum 1 | 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 #: FWDNLN160 | Section: Sum 2 | 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 #: FWDNTF480 | Section: Sum 2 | Closed
This course explores and examines the physiology of sensory organs and how we perceive flavors. From the simplicity of identifying the basic tastes to the complexity of aftertastes and aromas, the objective of this course is to train taste buds to better understand the mechanics of our senses as they interact with food. Why do we react positively to sweet taste? Why do we sometimes refuse bitter taste? Does umami really exist? The course will answer these and many other related questions in order define the tools to exmaine flavors that are not generally accepted but require a deeper understanding for appreciation. 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 learningby doingthrough real projects and integration with the local population and territory in order to remove cultural and learning barriers as well as to develop a strong likelihood for success in life. The experiential learning hours are fully supervised by instructors who track students step by step during their learning experience, monitor and advise according to student needs, and support student initiative. This unique learning model allows students to benefit from an all-encompassing educational experience based on theory and practice in real enterprises,learning of comprehensive operational processes, problem-solving, leadership, and management.
Contact Hours: 150
3.0 Credits
Food & Culture | Course #: FWFCCC350 | Section: Sum A | Closed
Though food diversifies throughout the world according to local cultural backgrounds, there is a common ground in the universal approach to food: it is a part of everyday life and sharing food is still one of the greatest examples of humans acting as social creatures. Italy represents a unique case for now food is both celebrated and is involved in cultural celebrations that are still fundamental in Italian society. This course will provide students with a full immersion in the relationship between food and the local community in Italy, focusing on the many moments that represent conviviality in Italian culture and society. Coursework includes a wide variety of field learning activities through which students will be introduced to local and traditional crafts, food markets, typical street food vendors, local purchasing groups, community-supported agriculture, and countryside food festivals as fundamental milestones in the Italian gastro-social tradition. Through hands-on experiences and on-site activities students, will learn the fundamentals of community-geared food production and will acquire a deeper understanding of food as an essential element of society. This class includes experiential learning with CEMI.
Contact Hours: 45
6.0 Credits
Food & Culture | Course #: FWFCCC360 | Section: Sum A | Closed
Though food diversifies throughout the world according to local cultural backgrounds, there is a common ground in the universal approach to food: it is a part of everyday life and sharing food is still one of the greatest examples of humans acting as social creatures. Italy represents a unique case for now food is both celebrated and is involved in cultural celebrations that are still fundamental in Italian society. This course will provide students with a full immersion in the relationship between food and the local community in Italy, focusing on the many moments that represent conviviality in Italian culture and society. Coursework includes a wide variety of field learning activities through which students will be introduced to local and traditional crafts, food markets, typical street food vendors, local purchasing groups, community-supported agriculture, and countryside food festivals as fundamental milestones in the Italian gastro-social tradition. Through hands-on experiences and on-site activities students, will learn the fundamentals of community-geared food production and will acquire a deeper understanding of food as an essential element of society. 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
Food & Culture | Course #: FWFCFC340 | Section: Sum 1 | 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 | Section: Sum 1 | Closed
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 #: FWFCFF347 | Section: Sum 2 | 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 #: FWFCHW345 | Section: Sum 1 | Open
Recent decades have represented a dramatic change in the way we approach food. Food facts and information that are constantly updated and the ethics of sustainability have deeply influenced the worldwide awareness of food as the primary source of a healthy lifestyle. Italy has always stood out for its genuine cuisine characterized by fresh seasonal ingredients, an abundance of fruits and vegetables, healthy fats, and a distinct respect for food. This course will provide students with a complete overview of how food can be the basis of wellness, along with the practice of a positive lifestyle. Particular emphasis will be placed on seasonality, whole foods, and freshness, and contemporary innovations and traditional customs will be analyzed for the production of dishes and snacks that are both tasty and healthy. Course topics will also introduce students to the fundamentals of nutrition in order to better understand the aphorism �We are what we eat� and how this motto aligns with the Italian culinary tradition. Students will also complete a survey of the different dietary recommendations that have been researched and developed to examine how the field of dietetics is directly affected by social implications. Through hands-on experiences and on-site activities, students will experience the fundamentals of wellness-oriented cuisine and lifestyles. This class includes experiential learning with CEMI.
Contact Hours: 45
3.0 Credits
Food & Culture | Course #: FWFCHW345 | Section: Sum 2 | Open
Recent decades have represented a dramatic change in the way we approach food. Food facts and information that are constantly updated and the ethics of sustainability have deeply influenced the worldwide awareness of food as the primary source of a healthy lifestyle. Italy has always stood out for its genuine cuisine characterized by fresh seasonal ingredients, an abundance of fruits and vegetables, healthy fats, and a distinct respect for food. This course will provide students with a complete overview of how food can be the basis of wellness, along with the practice of a positive lifestyle. Particular emphasis will be placed on seasonality, whole foods, and freshness, and contemporary innovations and traditional customs will be analyzed for the production of dishes and snacks that are both tasty and healthy. Course topics will also introduce students to the fundamentals of nutrition in order to better understand the aphorism �We are what we eat� and how this motto aligns with the Italian culinary tradition. Students will also complete a survey of the different dietary recommendations that have been researched and developed to examine how the field of dietetics is directly affected by social implications. Through hands-on experiences and on-site activities, students will experience the fundamentals of wellness-oriented cuisine and lifestyles. This class includes experiential learning with CEMI.
Contact Hours: 45
3.0 Credits
Food & Culture | Course #: FWFCSF300 | Section: Sum 1 | Closed
Considering the renewed global interest in local sourcing and the growth of Km practices (locally produced), the study of sustainable food systems is an essential component in the education of an ethically-minded food industry learner. The course takes its cue from the Italian example based on regionalism and the table as an expression of local territories, and how these factors have influenced the national food industry. It analyzes the industry and the production of food (fish, meat, dairy, fruit, vegetables, and grains) and focuses on packaging, trace-ability (labels),and distribution while exploring the social aspect of the food supply chain. Sustainability principles will be analyzed,as well as case studies in Italian food and beverage service and retailing. A strong focus is placed on seasonality, food policies, and food education. The course objective is to provide students with a solid conceptual framework in order to analyze the Italian food industry and the food production system from a sustainable perspective. Through the understanding of the broader concept of sustainability, students will be able to explore the social, economic, and environmental implications of food production and consumption and to identify the global threats in terms of public health. Students will develop critical skills by analyzing sustainability as active citizens, consumers, and entrepreneurs. The analysis and rethinking of economic, social, and agricultural alternatives the current food production system will also be developed. Lectures will be complemented by visits, food tours, tastings, and cooking labs.

Contact Hours: 45
3.0 Credits
Wine & Culture | Course #: FWWCPF335 | Section: Sum 1 | Closed
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
6.0 Credits
Wine & Culture | Course #: FWWCWC345 | Section: Sum A | Open
Pre-requisite:
This course is targeted towards those students that are interested in the Italian traditions and the pivotal role that Italy has played in the evolution of food and wine culture. Italy is in fact the oldest wine-producing nation of the world as grapes are grown in almost every region of the country. This course will disclose and analyse the various influences and cultural overlap that this ancient tradition has brought to contemporary Italian culture. The course will also feature an Italian language component in order to better understand and appreciate thee elements of contemporary Italian culture which will be discussed during the course. This course features also a Field Learning component in order to allow students to discover and visit the most relevant locations in Italy in relationship to food and wine production and appreciation.

Contact Hours: 90
3.0 Credits
Wine Expertise | Course #: FWWCWC340 | Section: Sum A | Open
Pre-requisite:
This course is targeted towards those students who are interested in the Italian traditions and the pivotal role that Italy has played in the evolution of food and wine culture. Italy is in fact the oldest wine-producing nation of the world as grapes are grown in almost every region of the country. This course will disclose and analyze the various influences and cultural overlap that this ancient tradition has brought to contemporary Italian culture. The course will also feature an Italian language component in order to better understand and appreciate thee elements of contemporary Italian culture which will be discussed during the course. This course also features a Field Learning component in order to allow students to discover and visit the most relevant locations in Italy with respect to food and wine production and appreciation.

Contact Hours: 45
3.0 Credits
Wine Expertise | Course #: FWWEWS350 | Section: Sum 2 | 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 | Section: Sum 1 | Open
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 #: GSANCI202 | Section: Sum 2 | Closed
The study of Italian culture helps the student to acquire a deep awareness of both cultural unity and regional diversity. This course is intended to provide students with an in-depth introduction to Italian culture and to broaden ones awareness and understanding of the role of cultural heritage in customs and lifestyles. Lectures will provide students with an organized, focused, and academic understanding of Italian history, art, architecture, food, religion and culture. The course provides additional enrichment through basic notions of Italian language and terminology along with assigned readings and a final paper. On-site teaching is a significant part of this course and is aimed to provide the student with an incomparable experience of studying important sites of artistic architectural and social relevance in present-day Italy. Students are encouraged to observe the sites through active participation and to discuss their observations using specific and analytic social assessment skills. Florence only.
Contact Hours: 45
6.0 Credits
Anthropology | Course #: GSANCI207 | Open
One week of on-site field learning in different locations before semester/summer sessions: Rome, Tuscan coast, Cinque Terre (Fall-Summer); Rome, Orvieto, Perugia (Spring). Upon completion of the field learning week, the course continues as a regular academic session in Florence. The study of Italian culture helps the student to acquire a deep awareness of both cultural unity and regional diversity. This one-week intensive course is intended to provide students with an in-depth introduction to Italian culture and to broaden one�s awareness and understanding of the role of cultural heritage in customs and lifestyles. Lectures will provide students with an organized, focused, and academic understanding of Italian history, art, architecture, food, religion, and culture. The course provides additional enrichment through basic notions of Italian language and terminology along with assigned readings and a final paper. On-site teaching is a significant part of this course and aims to provide the student with an incomparable experience of studying important sites of artistic, architectural, and social relevance in present-day Italy. Students are encouraged to observe the sites through active participation and to discuss their observations using specific and analytic social assessment skills. This class includes field learning hours. Field learning is a method of educating through first-hand experience. Skills, knowledge, and experience are acquired outside of the traditional academic classroom setting and may include field activities, field research, and service learning projects. The field learning experience is cultural because it is intended to be wide-reaching, field-related content is not limited to the course subject but seeks to supplement and enrich academic topics. Students will have the opportunity to integrate theory and practice while experiencing Italian culture, art, and community within the Italian territory. Faculty will lead students in experiencing Italian culture through guided projects and field experiences as planned for the course. Field learning will be developed through classroom preparation, follow up projects, and guided learning outcomes. Field learning will provide students with the opportunity to develop skills and appreciate the multifold components of Italian Culture through direct experience. Field education will advance student learning as a relationship-centered process.
Contact Hours: 90
3.0 Credits
Happiness Sciences | Course #: GSHSLN160 | Section: Sum 2 | 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
Multicultural Diversity and Gender Studies | Course #: GSDGSR350 | Section: Sum 2 | Closed
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

Hospitality

6.0 Credits
Hospitality and Tourism Management | Course #: PSELSM331 | Section: Sum A | Closed
This course is a study of bakery operations and management
as practiced in a pastry shop environment. Studies focus on the various pastry shop components and front/back of the house areas. Front of the house emphasizes customer service, space management and maintenance, retail display, client relations, and ordering strategies. An introductory approach to the back of the house is considered in terms of equipment handling, supplies, production types, yields, formula conversions, dessert menu planning, and the handling of special requests and events. Safety and sanitation are examined
for proper practice and application in the pastry shop. Students will gain
familiarity with dessert categories and how they are positioned within the
baking industry.
This course includes experiential learning hours with our Community
Engagement Member Institutions (CEMI). CEMI are dynamic learning
environments created to foster learning through a structured interaction
with the community. In addition to regular lecture hours, students will be involved in learning by doing through real projects and integration with the
local population and territory in order to remove cultural and learning barriers
as well as to develop a strong likelihood for success in life. The experiential
learning hours are fully supervised by instructors who track students step
by step during their learning experience, monitor and advise according to
student needs, and support student initiative. This unique learning model
allows students to benefi t from an all-encompassing educational experience
based on theory and practice in real enterprises, learning of comprehensive
operational processes, problem-solving, leadership, and management.
Contact Hours: 150
3.0 Credits
Hotel and Lodging Management | Course #: HPHTSE350 | Section: Sum 1 | 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 #: HPFBOM400 | Section: Sum 1 | Open
This course introduces one of the fundamental areas of study in the
hospitality industry. Students will study the concepts and procedures of
food and beverage control systems, cost control, operating budgets,
effective management of food and beverage operations and cycles.
Cost calculations, menu planning, storage, receiving, profit and budget
forecasting, labor costs, service payment systems, and other topic specific
areas will be covered.
Contact Hours: 45
6.0 Credits
Restaurant, Food and Beverage Management | Course #: HPFBOM405 | Section: Sum A | Open
This course introduces one of the fundamental areas of study in the hospitality industry. Students will study the concepts and procedures of food and beverage control systems, cost control, operating budgets, effective management of food and beverage operations and cycles. Cost calculations, menu planning, storage, and receiving.
Contact Hours: 150
3.0 Credits
Restaurant, Food and Beverage Management | Course #: HPFBRM350 | Section: Sum 2 | Open
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 #: HPFBSF300 | Section: Sum 1 | Closed
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 | Section: Sum 1 | Closed
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 | Section: Sum A | Closed
The front of house area of any restaurant should be carefully planned in order to balance ambiance with function. Restaurant seating, wait stations, and waiting areas are just a few of the areas to consider when planning a restaurant dining room. The course focuses on all aspects that characterize the front of the house experience. Emphasis is placed on the importance of the front of the house to properly reflect the restaurant concept and the necessity of planning front of the house spaces for efficiency. Furthermore, the course considers the pivotal role of excellent customer service and the training methods of front of the house staff. This course includes experiential learning hours with our Community Engagement Member Institutions (CEMI). CEMI are dynamic learning environments created to foster learning through a structured interaction with the community. In addition to regular lecture hours, students will be involved in learning by doing through real projects and integration with the local population and territory in order to remove cultural and learning barriers as well as to develop a strong likelihood for success in life. The experiential learning hours are fully supervised by instructors who track students step by step during their learning experience, monitor and advise according to student needs, and support student initiative. This unique learning model allows students to benefit from an all-encompassing educational experience based on theory and practice in real enterprises, learning of comprehensive operational processes, problem-solving, leadership, and management.
Contact Hours: 150
6.0 Credits
Restaurant, Food and Beverage Management | Course #: PSELOM405 | Section: Sum A | Open
This course introduces a fundamental area of study in the hospitality industry. Students will study the concepts and procedures of food and beverage control systems, cost control, operating budgets, and the effective management of food and beverage operations and cycles. Cost calculation, menu planning, storage, receiving, profit and budget forecasting,
labor costs, service payment systems, and other topic-specific areas will be
covered.
This course includes experiential learning hours with our Community
Engagement Member Institutions (CEMI). CEMI are dynamic learning
environments created to foster learning through a structured interaction with the community.
In addition to regular lecture hours, students will be involved
in learning by doing through real projects and integration with the local
population and territory in order to remove cultural and learning barriers as
well as to develop a strong likelihood for success in life.
The experiential learning hours are fully supervised by instructors who
track students step by step during their learning experience, monitor
and advise according to student needs, and support student initiative.
This unique learning model allows students to benefit from an all encompassing educational experience based on theory and practice in real
enterprises, learning of comprehensive operational processes, problem solving, leadership, and management.
Contact Hours: 150

Interior Design, Environmental Architecture, and Sustainability

3.0 Credits
Architectural Restoration & History of Architecture | Course #: IDRHAA355 | Section: Sum 2 | Open
This course explores the principal architects and artists, monuments and themes from the fifteenth and sixteenth centuries in Italian art and architecture. Class time is divided equally between slide lectures and on-site visits in the city of Florence. Emphasis will be on Renaissance architecture in Florence, but will also include architectural developments in other Italian towns. Special topics will include: architectural theory, Medici and papal patronage, urban planning, and church and palace design. Attention will be given to architects such as Brunelleschi, Alberti, Michelozzo, Michelangelo and Leonardo, in addition to the visits to key Renaissance buildings.
Contact Hours: 45

Italian Studies and Linguistics

3.0 Credits
Italian Cultural Studies | Course #: ISISCI202 | Section: Sum 1 | Open
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
Italian Cultural Studies | Course #: ISISCI202 | Section: Sum 2 | Closed
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 #: PSFLCI207 | Open
Pre-requisite: Class will begin prior to the start of the semester. Students need to arrive in ROME
One week before semester/summer session with focus on Italian culture: Rome, Southern Tuscany, Versilia (Fall-Summer), Rome-Orvieto-Perugia (Spring). The course consists of 3 hours of Italian culture with a language component per day, on-site teaching. The study of Italian culture helps the student to acquire a deep awareness of both cultural unity and regional diversity. This course is intended to provide students with an in-depth introduction to Italian culture and to broaden ones awareness and understanding of the role of cultural heritage in customs and lifestyles. Lectures will provide students with an organized, focused, and academic understanding of Italian history, art, architecture, food, religion and culture. The course provides additional enrichment through basic notions of Italian language and terminology along with assigned readings and a final paper. On-site teaching is a significant part of this course and is aimed to provide the student with an incomparable experience of studying important sites of artistic architectural and social relevance in present-day Italy. Students are encouraged to observe the sites through active participation and to discuss their observations using specific and analytic social assessment skills.
Contact Hours: 90
3.0 Credits
Italian Language | Course #: ISITIB101 | Section: Sum 1 | Open
This course develops basic conversation, reading and writing skills. Equal focus will be given to grammatical structures, vocabulary and conversation skills. Students will develop a vocabulary that will enable them to engage in simple but useful everyday conversations, thus enhancing and supporting their Italian experience. After taking this course, students will be able to express themselves in the Present tense, Passato Prossimo and to use both nouns and adjectives in the correct form with reference to gender and number. Emphasis will be given to oral expression of practical vocabulary and newly acquired grammar structures. This level is for absolute beginner students who have never studied Italian before.
Contact Hours: 45
6.0 Credits
Italian Language | Course #: ISITIB165 | Section: Sum A | Open
The intensive six-credit Italian course gives students the opportunity to experience total immersion in the language. Students will develop the four cornerstones of foreign language study, comprehension, readings, writing, and, above all, speaking. All lessons will be taught in Italian. Students will begin the course with a comprehensive Florentine cultural and practical orientation, including site visits and walking tours. Students will have a one time cooking and language lab and dinner together. The beginning levels concentrate on the development of the spoken language and on the ability to understand. the intermediate levels help students to master more complex grammatical structures and to enrich their vocabulary with the use of contemporary material such as newspapers and videos. In addition, students will compose short written essays.
Contact Hours: 90
3.0 Credits
Italian Language | Course #: ISITII201 | Section: Sum 2 | Open
Pre-requisite: One semester of Italian language or equivalent. Unofficial transcript submission required.
This course builds on and extends fundamental skills developed in the beginner course. Emphasis is placed on developing fluency skills and integration of language and culture through more extensive reading and writing. After taking this course, students will be able to express polite requests using the Present conditional, making future plans using the Future tense and develop their language ability by using direct and indirect object pronouns. This course is aimed at students who already have a basic vocabulary of Italian and some knowledge of elementary language structures.
*FUA policy requires that when less than 4 students enroll in an Italian language class, the class will be taught at reduced contact hours. With less students the instructor is able to cover the same program in less time, while also providing more individualized attention.


Contact Hours: 45

Liberal Arts

3.0 Credits
Anthropology | Course #: GSANCI200 | Open
Pre-requisite: Mandatory pre-departure readings must be fulfilled prior to program start. Lectures and learning activities held in different locations. This course includes an Italian language component for beginning-level students.
One week of on-site field learning in different locations before session start: Rome, Tuscan coast, Cinque Terre (Fall-Summer); Rome, Orvieto, Perugia (Spring). The study of Italian culture helps the student to acquire a deep awareness of both cultural unity and regional diversity. This one-week intensive course is intended to provide students with an in-depth introduction to Italian culture and to broaden ones awareness and understanding of the role of cultural heritage in customs and lifestyles. Lectures will provide students with an organized, focused, and academic understanding of Italian history, art, architecture, food, religion, and culture. The course provides additional enrichment through basic notions of Italian language and terminology along with assigned readings and a final paper. On-site teaching is a significant part of this course and aims to provide the student with an incomparable experience of studying important sites of artistic, architectural, and social relevance in present-day Italy. Students are encouraged to observe the sites through active participation and to discuss their observations using specific and analytic social assessment skills. This class includes field learning hours. Field learning is a method of educating through first-hand experience. Skills, knowledge, and experience are acquired outside of the traditional academic classroom setting and may include field activities, field research, and service learning projects. The field learning experience is cultural because it is intended to be wide-reaching, field-related content is not limited to the course subject but seeks to supplement and enrich academic topics. Students will have the opportunity to integrate theory and practice while experiencing Italian culture, art, and community within the Italian territory. Faculty will lead students in experiencing Italian culture through guided projects and field experiences as planned for the course. Field learning will be developed through classroom preparation, follow up projects, and guided learning outcomes. Field learning will provide students with the opportunity to develop skills and appreciate the multifold components of Italian Culture through direct experience. Field education will advance student learning as a relationship-centered process.introduction to Italian culture and to broaden ones awareness and understanding of the role of cultural heritage in customs and lifestyles. Lectures will provide students with an organized, focused, and academic understanding of Italian history, art, architecture, food, religion, and culture. The course provides additional enrichment through basic notions of Italian language and terminology along with assigned readings and a final paper. On-site teaching is a significant part of this course and aims to provide the student with an incomparable experience of studying important sites of artistic, architectural, and social relevance in present-day Italy. Students are encouraged to observe the sites through active participation and to discuss their observations using specific and analytic social assessment skills. This class includes field learning hours. Field learning is a method of educating through first-hand experience. Skills, knowledge, and experience are acquired outside of the traditional academic classroom setting and may include field activities, field research, and service learning projects. The field learning experience is cultural because it is intended to be wide-reaching, field-related content is not limited to the course subject but seeks to supplement and enrich academic topics. Students will have the opportunity to integrate theory and practice while experiencing Italian culture, art, and community within the Italian territory. Faculty will lead students in experiencing Italian culture through guided projects and field experiences as planned for the course. Field learning will be developed through classroom preparation, follow up projects, and guided learning outcomes. Field learning will provide students with the opportunity to develop skills and appreciate the multifold components of Italian Culture through direct experience. Field education will advance student learning as a relationship-centered process.

Pre-semester Field Learning program Sunday Aug 27, 2017 - Students arrive (Rome, by 5pm) Monday Aug 28 - Orientation Monday Aug 28 to Sunday Sept 3 Cultural Introduction to Italy Sunday Sept 3 - Classes end (Florence)
Contact Hours: 45
3.0 Credits
Art History and Architecture | Course #: LAAHAA355 | Section: Sum 2 | Open
This course explores the principal architects and artists, monuments and themes from the fifteenth and sixteenth centuries in Italian art and architecture. Class time is divided equally between slide lectures and on-site visits in the city of Florence. Emphasis will be on Renaissance architecture in Florence, but will also include architectural developments in other Italian towns. Special topics will include: architectural theory, Medici and papal patronage, urban planning, and church and palace design. Attention will be given to architects such as Brunelleschi, Alberti, Michelozzo, Michelangelo and Leonardo, in addition to the visits to key Renaissance buildings and urban spaces in Florence.

Contact Hours: 45
3.0 Credits
Art History and Architecture | Course #: LAAHCI200 | Open
One week of on-site field learning in different locations before session start: Rome, Tuscan coast, Cinque Terre (Fall-Summer); Rome, Orvieto, Perugia (Spring). The study of Italian culture helps the student to acquire a deep awareness of both cultural unity and regional diversity. This one-week intensive course is intended to provide students with an in-depth introduction to Italian culture and to broaden one�s awareness and understanding of the role of cultural heritage in customs and lifestyles. Lectures will provide students with an organized, focused, and academic understanding of Italian history, art, architecture, food, religion, and culture. The course provides additional enrichment through basic notions of Italian language and terminology along with assigned readings and a final paper. On-site teaching is a significant part of this course and aims to provide the student with an incomparable experience of studying important sites of artistic, architectural, and social relevance in present-day Italy. Students are encouraged to observe the sites through active participation and to discuss their observations using specific and analytic social assessment skills. This class includes field learning hours. Field learning is a method of educating through first-hand experience. Skills, knowledge, and experience are acquired outside of the traditional academic classroom setting and may include field activities, field research, and service learning projects. The field learning experience is cultural because it is intended to be wide-reaching, field-related content is not limited to the course subject but seeks to supplement and enrich academic topics. Students will have the opportunity to integrate theory and practice while experiencing Italian culture, art, and community within the Italian territory. Faculty will lead students in experiencing Italian culture through guided projects and field experiences as planned for the course. Field learning will be developed through classroom preparation, follow up projects, and guided learning outcomes. Field learning will provide students with the opportunity to develop skills and appreciate the multifold components of Italian Culture through direct experience. Field education will advance student learning as a relationship-centered process.
Contact Hours: 45
3.0 Credits
Art History and Architecture | Course #: LAAHCI202 | Section: Sum 1 | Open
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
Art History and Architecture | Course #: LAAHCI202 | Section: Sum 2 | Closed
The study of Italian culture helps the student to acquire a deep awareness of both cultural unity and regional diversity. This course is intended to provide students with an in-depth introduction to Italian culture and to broaden ones awareness and understanding of the role of cultural heritage in customs and lifestyles. Lectures will provide students with an organized, focused, and academic understanding of Italian history, art, architecture, food, religion and culture. The course provides additional enrichment through basic notions of Italian language and terminology along with assigned readings and a final paper. On-site teaching is a significant part of this course and is aimed to provide the student with an incomparable experience of studying important sites of artistic architectural and social relevance in present-day Italy. Students are encouraged to observe the sites through active participation and to discuss their observations using specific and analytic social assessment skills. Florence only.
Contact Hours: 45
6.0 Credits
Art History and Architecture | Course #: LAAHCI207 | Open
One week of on-site field learning in different locations before semester/summer sessions: Rome, Tuscan coast, Cinque Terre (Fall-Summer); Rome, Orvieto, Perugia (Spring). Upon completion of the field learning week, the course continues as a regular academic session in Florence. The study of Italian culture helps the student to acquire a deep awareness of both cultural unity and regional diversity. This one-week intensive course is intended to provide students with an in-depth introduction to Italian culture and to broaden one�s awareness and understanding of the role of cultural heritage in customs and lifestyles. Lectures will provide students with an organized, focused, and academic understanding of Italian history, art, architecture, food, religion, and culture. The course provides additional enrichment through basic notions of Italian language and terminology along with assigned readings and a final paper. On-site teaching is a significant part of this course and aims to provide the student with an incomparable experience of studying important sites of artistic, architectural, and social relevance in present-day Italy. Students are encouraged to observe the sites through active participation and to discuss their observations using specific and analytic social assessment skills. This class includes field learning hours. Field learning is a method of educating through first-hand experience. Skills, knowledge, and experience are acquired outside of the traditional academic classroom setting and may include field activities, field research, and service learning projects. The field learning experience is cultural because it is intended to be wide-reaching, field-related content is not limited to the course subject but seeks to supplement and enrich academic topics. Students will have the opportunity to integrate theory and practice while experiencing Italian culture, art, and community within the Italian territory. Faculty will lead students in experiencing Italian culture through guided projects and field experiences as planned for the course. Field learning will be developed through classroom preparation, follow up projects, and guided learning outcomes. Field learning will provide students with the opportunity to develop skills and appreciate the multifold components of Italian Culture through direct experience. Field education will advance student learning as a relationship-centered process.
Contact Hours: 90
3.0 Credits
Art History and Architecture | Course #: LAAHCI360 | Section: Sum 2 | Closed
Pre-requisite: Introduction to Art History or equivalent. Unofficial transcript submission required.
The course explores the works of those artists who, over half a century, have made the art of today and constructed the relationship between artists and the city of Florence in the Italian context. Emphasis is placed on comparing Traditional, Medieval, Renaissance art and the extent to which efforts have succeeded in developing an original approach to creativity. The course will involve lectures (a survey of art in Tuscany, including abstract experiences, Italian pop art, minimal art, Poesia visiva, trans-avant-gardism and the present-day tendencies of figurative art), and fact-finding visits to artists where course participants are encouraged to ask questions. For example, which factors led artists towards certain decisions, which cultural forces led artists to adopt certain forms, etc. the course alternates between
fieldwork visiting galleries and ateliers and carrying out interpretative analysis of the fieldwork in the classroom. The course encourages contact with the living tissue of art. The Florence creative scene, vibrant today but rooted in history, is varied and complex; this course gives the student the opportunity to establish direct, informed contact with it.
Contact Hours: 45
6.0 Credits
European Cultural Studies | Course #: ISISCI207 | Open
One week of on-site field learning in different locations before semester/summer sessions: Rome, Tuscan coast, Cinque Terre (Fall-Summer); Rome, Orvieto, Perugia (Spring). Upon completion of the field learning week, the course continues as a regular academic session in Florence. The study of Italian culture helps the student to acquire a deep awareness of both cultural unity and regional diversity. This one-week intensive course is intended to provide students with an in-depth introduction to Italian culture and to broaden one�s awareness and understanding of the role of cultural heritage in customs and lifestyles. Lectures will provide students with an organized, focused, and academic understanding of Italian history, art, architecture, food, religion, and culture. The course provides additional enrichment through basic notions of Italian language and terminology along with assigned readings and a final paper. On-site teaching is a significant part of this course and aims to provide the student with an incomparable experience of studying important sites of artistic, architectural, and social relevance in present-day Italy. Students are encouraged to observe the sites through active participation and to discuss their observations using specific and analytic social assessment skills. This class includes field learning hours. Field learning is a method of educating through first-hand experience. Skills, knowledge, and experience are acquired outside of the traditional academic classroom setting and may include field activities, field research, and service learning projects. The field learning experience is cultural because it is intended to be wide-reaching, field-related content is not limited to the course subject but seeks to supplement and enrich academic topics. Students will have the opportunity to integrate theory and practice while experiencing Italian culture, art, and community within the Italian territory. Faculty will lead students in experiencing Italian culture through guided projects and field experiences as planned for the course. Field learning will be developed through classroom preparation, follow up projects, and guided learning outcomes. Field learning will provide students with the opportunity to develop skills and appreciate the multifold components of Italian Culture through direct experience. Field education will advance student learning as a relationship-centered process.
Contact Hours: 90
3.0 Credits
History | Course #: LAHSSR350 | Section: Sum 2 | Closed
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, conception and childbirth, to 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 could have played a part in creating a more lenient moral climate for homosexuals. Much use will be made of Renaissance art where 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
Music and Performing Arts | Course #: LAPAMP450 | Section: Sum A | Open
Pre-requisite: Italian A2 recommended but may vary depending on the placement. Cover letter, CV, and material pertinent to the chosen area, interview.
The music and performing arts internships aim to match the student's academic background to the diversified environments of creative industries. Students who apply for this internship will experience the dynamic world of entertainment, artists, and performing arts organization in the local community. Placements may range from organization, management, promotion, and marketing in the performing arts. Interns should be prepared to start gradually and maintain schedule flexibility as performing arts engagements may take place in the evenings. This internship course aims to prepare students for the professional world and features an nonsalaried internship scheduled individually for a minimum of ten hours per week. Students generally serve as part-time interns from Monday through Friday, although some internships may require weekend hours. The internship enhances students knowledge through field experience held in a professional environment overseen by a supervisor, who regularly monitors the internship progress and the guides the students preparation of a final analytical report and portfolio. Placements will vary depending on the students language and professional skills.
Contact Hours: 120
3.0 Credits
Music and Performing Arts | Course #: LAPAPV300 | Section: Sum 1 | Open
Pre-requisite: Placement audition to determine level and skills.
Since this is an individualized course the details of the content of the program differ from student to student depending upon their individual requirements and level of accomplishment. Emphasis will be on vocal techniques and performance values and the student will have the opportunity to perform in monthly recitals. The following will be taught: breathing techniques; vocal exercises to improve pitch and sound quality; style and interpretation the repertoire will be varied from classical opera repertoire to modern art songs.
Contact Hours: 45
4.0 Credits
Psychology | Course #: LAPYSP304 | Section: Sum A | Closed
"We see the world as we do, not because that is the way it is, but because we have these ways of seeing" (Wittgenstein). Social psychology is a scientific discipline that explores how the individual is influenced by social contexts. Students will learn to identify how social, environmental, and cognitive factors shape our thoughts, feelings, and actions. The course covers theories regarding attraction, aggression, conformity, and pro-social behavior. As this course is taught in Italy, students will have the advantage of observing and testing theories learned in class in a foreign environment. This course includes service learning hours within the Florentine Community.
Contact Hours: 45
3.0 Credits
Religious Studies | Course #: LARSHC310 | Section: Sum 1 | Open
This study of Christianity will approach the subject both as an institution (from its beginning to present day) and as an intellectual tradition. Attention will be given to: the institutional history of the Medieval church, the Papacy, the canonization of saints, the Protestant Reformation and the counter Reformation. The relationship of the arts (including music) to Christian belief and ritual will be examined and the course will include visits to Medieval and Renaissance churches and monasteries in Florence.
Contact Hours: 45
4.0 Credits
Religious Studies | Course #: LARSHC314 | Section: Sum A | Open
This course will approach Christianity both as an institution and as an intellectual tradition from a historical point of view. Course topics will focus on the roots of Christianity, Christianity during the Roman Empire, the Medieval church, the Papacy, monasticism, the schism between the Western and Eastern Churches, the Protestant Reformation and the Counter-Reformation, as well as the challenges faced by contemporary Christianity. The course will include visits to churches and monasteries in Florence. This course includes service learning hours within the Florentine Community.
Contact Hours: 45
3.0 Credits
Religious Studies | Course #: LARSWR300 | Section: Sum 2 | Open
This is an introductory comparative study of the world's major religions including: Hinduism, Buddhism, Judaism, Christianity, Islam and the religions of China and Japan. The course will examine a significant number of specific themes in all religions studied such as: the nature of this world and universe, the relationship between the individual and the transcendent, ultimate reality, the meaning and goals of worldly life, the importance of worship and rituals, the importance of devotion to the master or guru, ethics and human action. Excerpts from important texts of each tradition will be analyzed.

* Global Leaders Certificate Program approved course *


Contact Hours: 45

Life Studies / Human Services

3.0 Credits
Environmental Studies | Course #: LSESSF300 | Section: Sum 1 | Closed
Considering the renewed global interest in local sourcing and the growth of Km0 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, traceability (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 in the current food production system will also be developed. Lectures will be complemented by visits, food tours, tastings, and cooking labs.
Contact Hours: 45
3.0 Credits
Health Humanities | Course #: LSHHLN160 | Section: Sum 2 | 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
Health Humanities | Course #: LSHHSP300 | Section: Sum 1 | Open
"We see the world as we do, not because that is the way it is, but because we have these ways of seeing" (Wittgenstein). Social psychology is a scientific discipline that explores how the individual is influenced by social contexts. Students will learn to identify how social, environmental, and cognitive factors shape our thoughts, feelings, and actions. The course covers theories regarding attraction, aggression, conformity, and pro-social behavior. As this course is taught in Italy, students will have the advantage of observing and testing theories learned in class in a foreign environment.
Contact Hours: 45
4.0 Credits
Health Humanities | Course #: LSHHSP304 | Section: Sum A | Closed
"We see the world as we do, not because that is the way it is, but because we have these ways of seeing" (Wittgenstein). Social psychology is a scientific discipline that explores how the individual is influenced by social contexts. Students will learn to identify how social, environmental, and cognitive factors shape our thoughts, feelings, and actions. The course covers theories regarding attraction, aggression, conformity, and pro-social behavior. As this course is taught in Italy, students will have the advantage of observing and testing theories learned in class in a foreign environment. This course includes service learning hours within the Florentine Community.
Contact Hours: 45
3.0 Credits
Sociology | Course #: LSSOCI200 | Open
One week of on-site field learning in different locations before session start: Rome, Tuscan coast, Cinque Terre (Fall-Summer); Rome, Orvieto, Perugia (Spring). The study of Italian culture helps the student to acquire a deep awareness of both cultural unity and regional diversity. This one-week intensive course is intended to provide students with an in-depth introduction to Italian culture and to broaden one�s awareness and understanding of the role of cultural heritage in customs and lifestyles. Lectures will provide students with an organized, focused, and academic understanding of Italian history, art, architecture, food, religion, and culture. The course provides additional enrichment through basic notions of Italian language and terminology along with assigned readings and a final paper. On-site teaching is a significant part of this course and aims to provide the student with an incomparable experience of studying important sites of artistic, architectural, and social relevance in present-day Italy. Students are encouraged to observe the sites through active participation and to discuss their observations using specific and analytic social assessment skills. This class includes field learning hours. Field learning is a method of educating through first-hand experience. Skills, knowledge, and experience are acquired outside of the traditional academic classroom setting and may include field activities, field research, and service learning projects. The field learning experience is cultural because it is intended to be wide-reaching, field-related content is not limited to the course subject but seeks to supplement and enrich academic topics. Students will have the opportunity to integrate theory and practice while experiencing Italian culture, art, and community within the Italian territory. Faculty will lead students in experiencing Italian culture through guided projects and field experiences as planned for the course. Field learning will be developed through classroom preparation, follow up projects, and guided learning outcomes. Field learning will provide students with the opportunity to develop skills and appreciate the multifold components of Italian Culture through direct experience. Field education will advance student learning as a relationship-centered process.
Contact Hours: 45
3.0 Credits
Sociology | Course #: LSSOCI202 | Section: Sum 1 | Open
The lectures will provide students with an organized, focused, and academically rich understanding of the History art, architecture, and culture of Italy. The course provides additional enrichment through contextual use of Italian language and terminology along with assigned readings and a final reflective paper.
Contact Hours: 45
3.0 Credits
Sociology | Course #: LSSOCI202 | Section: Sum 2 | Closed
The lectures will provide students with an organized, focused, and academically rich understanding of the History art, architecture, and culture of Italy. The course provides additional enrichment through contextual use of Italian language and terminology along with assigned readings and a final reflective paper.
Contact Hours: 45
6.0 Credits
Sociology | Course #: LSSOCI207 | Open
One week of on-site field learning in different locations before session start: Rome, Tuscan coast, Cinque Terre (Fall-Summer); Rome, Orvieto, Perugia (Spring). The study of Italian culture helps the student to acquire a deep awareness of both cultural unity and regional diversity. This one-week intensive course is intended to provide students with an in-depth introduction to Italian culture and to broaden one�s awareness and understanding of the role of cultural heritage in customs and lifestyles. Lectures will provide students with an organized, focused, and academic understanding of Italian history, art, architecture, food, religion, and culture. The course provides additional enrichment through basic notions of Italian language and terminology along with assigned readings and a final paper. On-site teaching is a significant part of this course and aims to provide the student with an incomparable experience of studying important sites of artistic, architectural, and social relevance in present-day Italy. Students are encouraged to observe the sites through active participation and to discuss their observations using specific and analytic social assessment skills. This class includes field learning hours. Field learning is a method of educating through first-hand experience. Skills, knowledge, and experience are acquired outside of the traditional academic classroom setting and may include field activities, field research, and service learning projects. The field learning experience is cultural because it is intended to be wide-reaching, field-related content is not limited to the course subject but seeks to supplement and enrich academic topics. Students will have the opportunity to integrate theory and practice while experiencing Italian culture, art, and community within the Italian territory. Faculty will lead students in experiencing Italian culture through guided projects and field experiences as planned for the course. Field learning will be developed through classroom preparation, follow up projects, and guided learning outcomes. Field learning will provide students with the opportunity to develop skills and appreciate the multifold components of Italian Culture through direct experience. Field education will advance student learning as a relationship-centered process.
Contact Hours: 90
3.0 Credits
Sociology | Course #: LSSOFC340 | Section: Sum 1 | Open
This course is targeted towards students with an interest in Italian food traditions, society, and culture. the main focus consists of what is generally defined as made in Italys culture and style in post-war Italy. also covered are the relationships between Italian traditions, folklore and contemporary Italian society drawing from examples including festivals, food, tourism and economy, and the influence of foreign civilizations. Students will be asked to regard the subject of food outside of the context of ingredients and the procedures used to create a dish; we will instead examine a large scale context in which food is either featured as a main component or an integral element in cultural situations. Thus the student is asked first and foremost to observe the presented material across an anthropologic lens that roves over the entire Italian peninsula. lectures will be complemented by student cooking labs and tastings.
Contact Hours: 45
3.0 Credits
Sociology | Course #: LSSOWC340 | Section: Sum A | Open
This course is targeted towards students who are interested in the Italian traditions and the pivotal role that Italy has played in the evolution of food and wine culture. Italy is in fact the oldest wine-producing nation in the world where grapes are grown in almost every region of the country. This course will consider and analyze the various influences and cultural overlaps that this ancient tradition has brought to contemporary Italian culture. The course will also feature an Italian language component in order to better understand and appreciate the elements of contemporary Italian culture which will be discussed during the course. This course also features a field learning component in relevant Italian locations to supplement and enrich academic topics.
Contact Hours: 45
6.0 Credits
Sociology | Course #: LSSOWC345 | Section: Sum A | Open
Pre-requisite:
This course is targeted towards those students that are interested in the Italian traditions and the pivotal role that Italy has played in the evolution of food and wine culture. Italy is in fact the oldest wine-producing nation of the world as grapes are grown in almost every region of the country. This course will disclose and analyse the various influences and cultural overlap that this ancient tradition has brought to contemporary Italian culture. The course will also feature an Italian language component in order to better understand and appreciate thee elements of contemporary Italian culture which will be discussed during the course. This course features also a Field Learning component in order to allow students to discover and visit the most relevant locations in Italy in relationship to food and wine production and appreciation.

Contact Hours: 90

Professional Studies and Experiential Learning

4.0 Credits
Community Service | Course #: PSCSHC314 | Section: Sum A | Open
This course will approach Christianity both as an institution and as an intellectual tradition from a historical point of view. Course topics will focus on the roots of Christianity, Christianity during the Roman Empire, the Medieval church, the Papacy, monasticism, the schism between the Western and Eastern Churches, the Protestant Reformation and the Counter-Reformation, as well as the challenges faced by contemporary Christianity. The course will include visits to churches and monasteries in Florence. This course includes service learning hours within the Florentine Community.
Contact Hours: 45
4.0 Credits
Community Service | Course #: PSCSSP304 | Section: Sum A | Closed
"We see the world as we do, not because that is the way it is, but because we have these ways of seeing" (Wittgenstein). Social psychology is a scientific discipline that explores how the individual is influenced by social contexts. Students will learn to identify how social, environmental, and cognitive factors shape our thoughts, feelings, and actions. The course covers theories regarding attraction, aggression, conformity, and pro-social behavior. As this course is taught in Italy, students will have the advantage of observing and testing theories learned in class in a foreign environment. This course includes service learning hours within the Florentine Community.
Contact Hours: 45
6.0 Credits
Community Service | Course #: PSELEM310 | Section: Sum A | 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
Experiential Learning | Course #: PSELPA450 | Section: Sum 1 | Open
Pre-requisite: Baking and Pastry majors only
This course focuses on the application of advanced baking and pastry techniques, the development of recipe-balancing formulas, and the full immersion in pastry lab management and organization. Students will experience advanced preparations such as financier cake, dacquoise, frangipane cream, ganache and meringue-based mousses. These techniques will be applied to the composition of entremets. The course will also focus on specialty preparations that require particular production methods or equipment: marrons glac�es, macarons, molecular ice creams, and modernist spongecakes. During designated intersessions weeks, the course will be structured as a workshop on laminated doughs, savory creations, panettone, and pandoro. Students will be asked to contribute proactive participation through EL hours to the organization and management of the Pastry Lab. Prerequisites: Baking and Pastry majors only.
Contact Hours: 150
3.0 Credits
Experiential Learning | Course #: PSELPT475 | Section: Sum 2 | Open
Pre-requisite: Baking Techniques I or equivalent. Unofficial transcript submission required.
This course introduces non-yeast, laminated doughs, 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 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
3.0 Credits
Experiential Learning | Course #: PSELTF480 | Section: Sum 2 | Open
Pre-requisite: Culinary Arts majors only.
This course explores and examines the physiology of sensory organs and how we perceive flavors. The course is designed to expose students to the theory and practice of sensory evaluation techniques and their application to the composition of dishes. Students gain knowledge of the anatomy and physiology of taste, smell and other senses and experience using these senses as analytical tools to assess food products. From the simplicity of identifying the basic tastes to the complexity of aftertastes and aromas, the objective of this course is to train taste buds to better understand the mechanics of our senses as they get in touch with food. Why do we react positively to sweet taste? Why do we sometimes refuse bitter taste? Does umami taste really exist? The course will answer these and many other related questions in order to give the students the instruments needed to deal with flavors that are not generally accepted but require a deeper understanding before being appreciated. 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. Prerequisites: Culinary Arts majors only.
Contact Hours: 150
3.0 Credits
Experiential Learning | Course #: PSSPGA350 | Section: Sum 2 | Open
Pre-requisite: Prerequisites: 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
Experiential Learning | Course #: PSSPGD350 | Section: Sum 2 | Open
Pre-requisite: Cover letter, CV, and material pertinent to the chosen area, interview. Portfolio of previous work, layout and illustration software experience.
This special project course focuses on the area of graphic design in visual communication. Students will interact with figures such as graphic designers as well as art directors for creative projects. Topics may include logo design, corporate identity and branding, advertising, design in journalism, product packaging, book design, web design, etc. The use of design software is required. This special project course features experiential learning hours with our Community Engagement Member Institutions (CEMI). CEMI are dynamic learning environments created to foster learning through a structured interaction with the community. Students will be involved in learning by doing through real projects and integration with the local population and territory in order to remove cultural and learning barriers as well as to develop a strong likelihood for success in life. The experiential learning hours are fully supervised by instructors who track students step by step during their learning experience, monitor and advise according to student needs, and support student initiative. This unique learning model allows students to benefit from an all-encompassing educational experience based on theory and practice in real enterprises, learning of comprehensive operational processes, problem-solving, leadership, and management.
Contact Hours: 150
3.0 Credits
Experiential Learning | Course #: PSSPGD350 | Section: Sum A | Open
Pre-requisite: Cover letter, CV, and material pertinent to the chosen area, interview. Portfolio of previous work, layout and illustration software experience.
This special project course focuses on the area of graphic design in visual communication. Students will interact with figures such as graphic designers as well as art directors for creative projects. Topics may include logo design, corporate identity and branding, advertising, design in journalism, product packaging, book design, web design, etc. The use of design software is required. This special project course features experiential learning hours with our Community Engagement Member Institutions (CEMI). CEMI are dynamic learning environments created to foster learning through a structured interaction with the community. Students will be involved in learning by doing through real projects and integration with the local population and territory in order to remove cultural and learning barriers as well as to develop a strong likelihood for success in life. The experiential learning hours are fully supervised by instructors who track students step by step during their learning experience, monitor and advise according to student needs, and support student initiative. This unique learning model allows students to benefit from an all-encompassing educational experience based on theory and practice in real enterprises, learning of comprehensive operational processes, problem-solving, leadership, and management.
Contact Hours: 150
3.0 Credits
Experiential Learning | Course #: PSSPGR350 | Section: Sum 1 | Open
Pre-requisite: Cover letter, CV, and material pertinent to the chosen area, interview.
This special project allows students to interact with the local community in Florence through experiential learning in collaboration with the Community Engagement Member Institutions affiliated with Florence University of the Arts. These community projects are directly linked to the academic divisions of FUA and open to the general public in order to share academic results with the greater community. This special project course features experiential learning hours with our Community Engagement Member Institutions (CEMI). CEMI are dynamic learning environments created to foster learning through a structured interaction with the community. Students will be involved in learning by doing through real projects and integration with the local population and territory in order to remove cultural and learning barriers as well as to develop a strong likelihood for success in life. The experiential learning hours are fully supervised by instructors who track students step by step during their learning experience, monitor and advise according to student needs, and support student initiative. This unique learning model allows students to benefit from an all-encompassing educational experience based on theory and practice in real enterprises, learning of comprehensive operational processes, problem-solving, leadership, and management.
Contact Hours: 150
3.0 Credits
Experiential Learning | Course #: PSSPGR350 | Section: Sum 2 | Open
Pre-requisite: Cover letter, CV, and material pertinent to the chosen area, interview.
This special project allows students to interact with the local community in Florence through experiential learning in collaboration with the Community Engagement Member Institutions affiliated with Florence University of the Arts. These community projects are directly linked to the academic divisions of FUA and open to the general public in order to share academic results with the greater community. This special project course features experiential learning hours with our Community Engagement Member Institutions (CEMI). CEMI are dynamic learning environments created to foster learning through a structured interaction with the community. Students will be involved in learning by doing through real projects and integration with the local population and territory in order to remove cultural and learning barriers as well as to develop a strong likelihood for success in life. The experiential learning hours are fully supervised by instructors who track students step by step during their learning experience, monitor and advise according to student needs, and support student initiative. This unique learning model allows students to benefit from an all-encompassing educational experience based on theory and practice in real enterprises, learning of comprehensive operational processes, problem-solving, leadership, and management.
Contact Hours: 150
3.0 Credits
Experiential Learning | Course #: PSSPGR350 | Section: Sum A | Open
Pre-requisite: Cover letter, CV, and material pertinent to the chosen area, interview.
This special project allows students to interact with the local community in Florence through experiential learning in collaboration with the Community Engagement Member Institutions affiliated with Florence University of the Arts. These community projects are directly linked to the academic divisions of FUA and open to the general public in order to share academic results with the greater community. This special project course features experiential learning hours with our Community Engagement Member Institutions (CEMI). CEMI are dynamic learning environments created to foster learning through a structured interaction with the community. Students will be involved in learning by doing through real projects and integration with the local population and territory in order to remove cultural and learning barriers as well as to develop a strong likelihood for success in life. The experiential learning hours are fully supervised by instructors who track students step by step during their learning experience, monitor and advise according to student needs, and support student initiative. This unique learning model allows students to benefit from an all-encompassing educational experience based on theory and practice in real enterprises, learning of comprehensive operational processes, problem-solving, leadership, and management.
Contact Hours: 150
3.0 Credits
Experiential Learning | Course #: PSSPRM350 | Section: Sum 2 | Open
Pre-requisite: Cover letter, CV, and material pertinent to the chosen area, interview
This special project course will focus on the basic understanding of restaurant management, including service management and customer relations, menu planning, and wine list development under the supervision of wine experts. Students will observe and analyze the main operational areas of the restaurant such as food safety and sanitation, guest services, operational responsibilities, and staff communication. Moreover, students will learn how to maintain daily records of customers, sales and costs, as well as produce monthly records. Students will assist the manager in setting service standards and creating a platform for all restaurant operations in accordance with restaurant needs. This special project course features experiential learning hours with our Community Engagement Member Institutions (CEMI). CEMI are dynamic learning environments created to foster learning through a structured interaction with the community. Students will be involved in learning by doing through real projects and integration with the local population and territory in order to remove cultural and learning barriers as well as to develop a strong likelihood for success in life. The experiential learning hours are fully supervised by instructors who track students step by step during their learning experience, monitor and advise according to student needs, and support student initiative. This unique learning model allows students to benefit from an all-encompassing educational experience based on theory and practice in real enterprises, learning of comprehensive operational processes, problem-solving, leadership, and management. .
Contact Hours: 150
3.0 Credits
Experiential Learning | Course #: PSSPSE350 | Section: Sum 1 | 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 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.
Contact Hours: 150
3.0 Credits
Experiential Learning | Course #: PSSPSM350 | Section: Sum 2 | Closed
Pre-requisite: Cover letter, CV, and material pertinent to the chosen area, interview
Through this special project course, students will learn from the organization and operation of a sport facility such as a fitness center. The student will learn by assisting with daily operations: checking access records, machine maintenance, organization and management of fitness activities. Students will collaborate with a sports director to organize gym classes, review fitness instructor candidacies, and collaborate with a communications team for the production of promotional materials. Throughout the course, the student will also research relevant sports-related activities in the city of Florence in order to enhance the student's connection with the hosting culture and environment. This special project course features experiential learning hours with our Community Engagement Member Institutions (CEMI). CEMI are dynamic learning environments created to foster learning through a structured interaction with the community. Students will be involved in learning by doing through real projects and integration with the local population and territory in order to remove cultural and learning barriers as well as to develop a strong likelihood for success in life. The experiential learning hours are fully supervised by instructors who track students step by step during their learning experience, monitor and advise according to student needs, and support student initiative. This unique learning model allows students to benefit from an all-encompassing educational experience based on theory and practice in real enterprises, learning of comprehensive operational processes, problem-solving, leadership, and management.
Contact Hours: 150
3.0 Credits
Experiential Learning | Course #: PSSPWS350 | Section: Sum 2 | Open
Pre-requisite: Cover letter, CV, and material pertinent to the chosen area, interview
Students enrolled in Wine Service Beverage Management special project will be acquire and practice skills related to managing the wine and beverage service at GANZO, the school restaurant and creative learning lab of Apicius International School of Hospitality. Under the leadership and supervision of wine service professionals, students will also have the opportunity to develop an understanding of the activities, functions, and organization of a restaurant and/or wineries. The aim of the special project is to increase knowledge of wine service, presentation methods, restaurant procedures, wine expertise, and pairing in the hospitality industry. This special project course features experiential learning hours with our Community Engagement Member Institutions (CEMI). CEMI are dynamic learning environments created to foster learning through a structured interaction with the community. Students will be involved in learning by doing through real projects and integration with the local population and territory in order to remove cultural and learning barriers as well as to develop a strong likelihood for success in life. The experiential learning hours are fully supervised by instructors who track students step by step during their learning experience, monitor and advise according to student needs, and support student initiative. This unique learning model allows students to benefit from an all-encompassing educational experience based on theory and practice in real enterprises, learning of comprehensive operational processes, problem-solving, leadership, and management.
Contact Hours: 150
3.0 Credits
Field Learning | Course #: PSFLCI200 | Open
One week of on-site field learning in different locations before session start: Rome, Tuscan coast, Cinque Terre (Fall-Summer); Rome, Orvieto, Perugia (Spring). The study of Italian culture helps the student to acquire a deep awareness of both cultural unity and regional diversity. This one-week intensive course is intended to provide students with an in-depth introduction to Italian culture and to broaden ones awareness and understanding of the role of cultural heritage in customs and lifestyles. Lectures will provide students with an organized, focused, and academic understanding of Italian history, art, architecture, food, religion, and culture. The course provides additional enrichment through basic notions of Italian language and terminology along with assigned readings and a final paper. On-site teaching is a significant part of this course and aims to provide the student with an incomparable experience of studying important sites of artistic, architectural, and social relevance in present-day Italy. Students are encouraged to observe the sites through active participation and to discuss their observations using specific and analytic social assessment skills. This class includes field learning hours. Field learning is a method of educating through first-hand experience. Skills, knowledge, and experience are acquired outside of the traditional academic classroom setting and may include field activities, field research, and service learning projects. The field learning experience is cultural because it is intended to be wide-reaching, field-related content is not limited to the course subject but seeks to supplement and enrich academic topics. Students will have the opportunity to integrate theory and practice while experiencing Italian culture, art, and community within the Italian territory. Faculty will lead students in experiencing Italian culture through guided projects and field experiences as planned for the course. Field learning will be developed through classroom preparation, follow up projects, and guided learning outcomes. Field learning will provide students with the opportunity to develop skills and appreciate the multifold components of Italian Culture through direct experience. Field education will advance student learning as a relationship-centered process.
Contact Hours: 45
3.0 Credits
Field Learning | Course #: PSFLSF200 | Open
One week of on-site field learning at an Italian farm before session start. Considering the renewed global interest in local sourcing and the growth of Km0 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, traceability (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 in the current food production system will also be developed. Lectures will be complemented by visits, food tours, tastings,and cooking labs. 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
6.0 Credits
Field Learning | Course #: PSFLSF330 | Open
One week of on-site field learning at an Italian farm before session start. Upon completion of the field learning week, the course continues as a regular academic session in Florence. Considering the renewed global interest in local sourcing and the growth of Km0 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, traceability (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 in the current food production system will also be developed. Lectures in Florence will be complemented by visits, food tours, tastings, and cooking labs. 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: 90
6.0 Credits
Field Learning | Course #: PSFLWC345 | Section: Sum A | Open
This course is targeted towards students who are interested in the Italian traditions and the pivotal role that Italy has played in the evolution of food and wine culture. Italy is in fact the oldest wine-producing nation in the world where grapes are grown in almost every region of the country. This course will consider and analyze the various influences and cultural overlaps that this ancient tradition has brought to contemporary Italian culture. The course will also feature an Italian language component in order to better understand and appreciate the elements of contemporary Italian culture which will be discussed during the course. 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
Internships | Course #: PSININ450 | Section: Sum A | Open
Pre-requisite: Cover letter, CV, and material pertinent to the chosen area, interview.
The internship course aims to prepare students for the professional world and features an nonsalaried internship scheduled individually for a minimum of ten hours per week. Students generally serve as part-time interns from Monday through Friday, although some internships may require weekend hours. The internship enhances students knowledge through field experience held in a professional environment overseen by a supervisor, who regularly monitors the internship progress and guides the students professional development. Candidates must meet the prerequisites for the internship program. Students must submit a cover letter, CV, and material pertinent to the chosen area (for example, a photography or visual communication candidacy requires a portfolio). An interview is held for placement purposes. Placements will vary depending on the students language and professional skills.
Contact Hours: 120
3.0 Credits
Internships | Course #: PSINVC450 | Section: Sum A | Open
Pre-requisite: Cover letter, CV, and material pertinent to the chosen area, interview
Through the visual communication internship course, students will apply visual and aesthetic inspiration and strategies to creative projects. Students will assist the visual communication staff of the placement organization (i.e. marketing and graphic design teams for companies or freelancers) to develop the visual component of communications-based projects. Tasks may include assisting with items and tasks related to graphic design, photography and video assignments, and websites in formats such as e-newsletters, communication strategies and proposals, flyers, presentations, logos, and brochures. This internship course aims to prepare students for the professional world and features an nonsalaried internship scheduled individually for a minimum of ten hours per week. Students generally serve as part-time interns from Monday through Friday, although some internships may require weekend hours. The internship enhances students knowledge through field experience held in a professional environment overseen by a supervisor, who regularly monitors the internship progress and the guides the students preparation of a final analytical report and portfolio. Placements will vary depending on the students language and professional skills.
Contact Hours: 120
3.0 Credits
Special Projects | Course #: PSSPBP550 | Section: Sum 1 | Open
Pre-requisite: Open to culinary arts and baking & pastry majors or students who have taken previous coursework in the above fields. HAACP food safety and sanitation certification. Cover letter, CV, and material pertinent to the chosen area, interview. Open to culinary arts and baking & pastry majors or students who have taken previous coursework in the above fields. HAACP food safety and sanitation certification. Cover letter, CV, and material pertinent to the chosen area, interview.
Through this special project course, students are involved in back and front of the house operations at Fedora, the school pastry shop. The hands-on experience is designed to prepare future pastry chefs for the production of pastries, baked goods, and desserts. Emphasis is placed on proper baking techniques, knife and piping skills, and mixing methods. Students will learn how to adjust recipes to produce both products in large volumes and specialty items. Students will also perform front of the house duties in order to complete a comprehensive vision and understanding of the activities, functions, and organization of a baking and pastry shop for future entrepreneurial activities. This placement may require early AM shifts, PM shifts, or shifts that take place on weekends. This special project course features experiential learning hours with our Community Engagement Member Institutions (CEMI). CEMI are dynamic learning environments created to foster learning through a structured interaction with the community. Students will be involved in learning by doing through real projects and integration with the local population and territory in order to remove cultural and learning barriers as well as to develop a strong likelihood for success in life. The experiential learning hours are fully supervised by instructors who track students step by step during their learning experience, monitor and advise according to student needs, and support student initiative. This unique learning model allows students to benefit from an all-encompassing educational experience based on theory and practice in real enterprises, learning of comprehensive operational processes, problem-solving, leadership, and management. Additional materials/Dress code: Chef uniform (hat, jacket, pants, hard-toe shoes) required. Prerequisites: Open to culinary arts and baking & pastry majors or students who have taken previous coursework in the above fields. Cover letter, CV, and material pertinent to the chosen area, interview. HAACP food safety and sanitation certification.
Contact Hours: 150
3.0 Credits
Special Projects | Course #: PSSPBP550 | Section: Sum 2 | Open
Pre-requisite: Open to culinary arts and baking & pastry majors or students who have taken previous coursework in the above fields. HAACP food safety and sanitation certification. Cover letter, CV, and material pertinent to the chosen area, interview. Open to culinary arts and baking & pastry majors or students who have taken previous coursework in the above fields. HAACP food safety and sanitation certification. Cover letter, CV, and material pertinent to the chosen area, interview.
Through this special project course, students are involved in back and front of the house operations at Fedora, the school pastry shop. The hands-on experience is designed to prepare future pastry chefs for the production of pastries, baked goods, and desserts. Emphasis is placed on proper baking techniques, knife and piping skills, and mixing methods. Students will learn how to adjust recipes to produce both products in large volumes and specialty items. Students will also perform front of the house duties in order to complete a comprehensive vision and understanding of the activities, functions, and organization of a baking and pastry shop for future entrepreneurial activities. This placement may require early AM shifts, PM shifts, or shifts that take place on weekends. This special project course features experiential learning hours with our Community Engagement Member Institutions (CEMI). CEMI are dynamic learning environments created to foster learning through a structured interaction with the community. Students will be involved in learning by doing through real projects and integration with the local population and territory in order to remove cultural and learning barriers as well as to develop a strong likelihood for success in life. The experiential learning hours are fully supervised by instructors who track students step by step during their learning experience, monitor and advise according to student needs, and support student initiative. This unique learning model allows students to benefit from an all-encompassing educational experience based on theory and practice in real enterprises, learning of comprehensive operational processes, problem-solving, leadership, and management. Additional materials/Dress code: Chef uniform (hat, jacket, pants, hard-toe shoes) required. Prerequisites: Open to culinary arts and baking & pastry majors or students who have taken previous coursework in the above fields. Cover letter, CV, and material pertinent to the chosen area, interview. HAACP food safety and sanitation certification.
Contact Hours: 150
3.0 Credits
Special Projects | Course #: PSSPCA470 | Section: Sum 1 | Open
Pre-requisite: Cover letter, CV, and material pertinent to the chosen area, interview. Open to culinary arts and baking & pastry majors or students who have taken previous coursework in the above fields. HAACP food safety and sanitation certification.
Through this special project course, students are involved in back of the house operations at Ganzo, the school restaurant. Under the supervision of an Executive Chef who manages the operations of the kitchen, culinary arts experiential learning students are involved in the daily operations of the restaurant industry. Line cooks are entry-level kitchen positions that focus on learning technique, speed, and consistency. Students must be highly motivated and understand proper preparation techniques, become familiarized with recipes to ensure consistency, gain a command of timing in the kitchen, reduce and manage food waste, handle commercial kitchen equipment, and perform duties as directed by the kitchen brigade. This placement may require PM scheduling or shifts that take place on weekends and holidays. This special project course features experiential learning hours with our Community Engagement Member Institutions (CEMI). CEMI are dynamic learning environments created to foster learning through a structured interaction with the community. Students will be involved in learning by doing through real projects and integration with the local population and territory in order to remove cultural and learning barriers as well as to develop a strong likelihood for success in life. The experiential learning hours are fully supervised by instructors who track students step by step during their learning experience, monitor and advise according to student needs, and support student initiative. This unique learning model allows students to benefit from an all-encompassing educational experience based on theory and practice in real enterprises, learning of comprehensive operational processes, problem-solving, leadership, and management. Additional materials/Dress code: Chef uniform (hat, jacket, pants, hard-toe shoes) required. Prerequisites: Cover letter, CV, and material pertinent to the chosen area, interview. Open to culinary arts and baking & pastry majors or students who have taken previous coursework in the above fields. HAACP food safety and sanitation certification.
Contact Hours: 150
3.0 Credits
Special Projects | Course #: PSSPRE350 | Section: Sum 2 | 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

Sport and Health Sciences

3.0 Credits
Sport Sciences | Course #: SHSSLN160 | Section: Sum 2 | 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
Sport Sciences | Course #: SHSSSM350 | Section: Sum 2 | Closed
Pre-requisite: Cover letter, CV, and material pertinent to the chosen area, interview
Through this special project course, students will learn from the organization and operation of a sport facility such as a fitness center. The student will learn by assisting with daily operations: checking access records, machine maintenance, organization and management of fitness activities. Students will collaborate with a sports director to organize gym classes, review fitness instructor candidacies, and collaborate with a communications team for the production of promotional materials. Throughout the course, the student will also research relevant sports-related activities in the city of Florence in order to enhance the student's connection with the hosting culture and environment. This special project course features experiential learning hours with our Community Engagement Member Institutions (CEMI). CEMI are dynamic learning environments created to foster learning through a structured interaction with the community. Students will be involved in learning by doing through real projects and integration with the local population and territory in order to remove cultural and learning barriers as well as to develop a strong likelihood for success in life. The experiential learning hours are fully supervised by instructors who track students step by step during their learning experience, monitor and advise according to student needs, and support student initiative. This unique learning model allows students to benefit from an all-encompassing educational experience based on theory and practice in real enterprises, learning of comprehensive operational processes, problem-solving, leadership, and management.
Contact Hours: 150

Internships
Students enrolled in the 6 week programs can apply for a part time 3-credit internship to be completed as part of the elective program. Students are placed in internships that complement their major or minor, and are supported by an internship supervisor. While Italian language proficiency is not required, it is helpful for expanding the placement options. At the completion of the internship students produce an analytical report that synthesizes what they have learned. For more information on internships see FUA Internships.

Schedule & Course Registration
Students can enroll in either 6 week courses or back-to-back 3 week courses. SAI students complete their course registration directly with FUA through the FUA student portal. Upon confirming enrollment in the SAI program at FUA, students receive information for creating their FUA student portal and selecting their classes. Note: All courses must meet the minimum enrollment of 8 students to run; therefore, all registrations require selection of an alternate course for each primary course choice.

FUA registration begins months ahead of the application deadline. Courses will fill on a rolling basis.

Course Changes
Students wishing to make changes to their class schedule prior to departure can do so directly by logging into their FUA student account. Students receive an email confirmation from SAI once the change is accepted. Students are permitted to make course adjustments to their schedule prior to departure as needed. The last day to submit a schedule change prior to departure is approximately 6 weeks prior to departure. After the deadline, no changes can be made until the Final Registration period in Florence at which time only one additional change can be made, no exceptions.


Pre-Departure Calendar
April 1 2021
Application Closes
Applications accepted after closing as space permits.
Within 1 week of acceptance
SAI Deposits Due
$500 Confirmation Deposit (applied toward program fee)
$300 Security Deposit (refundable)
March 2 2021
50% of Total Program Fee Due
Students who are accepted and submit SAI deposits after this date will have an amended pay schedule. Either 50% or 100% of Program Fee will be due within 5 business days, based on the deposit payment date.
March 17 2021
SAI Financial Aid Verification Deadline
Students wishing to defer payment until financial aid disbursement must submit the financial aid verification forms to SAI by this date.
April 1 2021
Balance of Total Program Fee Due

On-Site Calendar
May 16 2021
Arrival & Housing Check-in
Students arrive into Aeroporto di Firenze-Peretola (FLR). SAI airport pickup is provided between 9:00am and 6:00pm, and students are transferred to SAI housing.
May 17 2021
Orientation Events
Students are welcomed to the program with an orientation that introduces them to their program while covering safety, policies, academics, housing, and culture.
May 17 2021
FUA Final Registration
Course changes are not allowed after this date.
May 18 2021
FUA Classes Begin
June 23 2021
Final Exams
June 25 2021
Program End & Housing Check-out
Students must move out of SAI housing by 10:00am to return home or pursue independent travel.
SAI Program Fees* USD
Application Fee $120
Security Deposit
Refundable at the end of the term.
$300
Program Fee: 3 credits
Includes tuition, standard housing and SAI 360° Services (see What’s Included).
$5,450
Program Fee: 6 credits
Includes tuition, standard housing and SAI 360° Services (see What’s Included).
$6,650
Program Fee: 9 credits
Includes tuition, standard housing and SAI 360° Services (see What’s Included).
$7,850
Optional / Additional Fees:  
Optional Private Room Housing Supplement
Private room in a shared apartment, with a shared bathroom.
$720
Optional Homestay Housing Supplement – Shared
Homestay housing in shared occupancy room. Includes daily breakfast and weekday dinner.
Suspended
Optional Homestay Housing Supplement – Private
Homestay housing in private occupancy room. Includes daily breakfast and weekday dinner.
Suspended
Add-on Course Credits
Fee for enrollment over 3, 6 or 9 credits.
$550 / credit
Add-on Non-Credit and Field Learning Courses
Fees vary and are paid directly to FUA.
contact SAI
International Mailing Supplement
When applicable, students are charged an international mailing supplement to ensure visa paperwork arrives in a timely manner.
$90

*prices are subject to change

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

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

This is an SAI 360° Services Program; it includes our full services!

  • Program tuition and U.S. academic credit
  • Accommodation in carefully selected student housing
  • Airport pickup and transportation on arrival day
  • Welcome reception and events
  • SAI orientation to the host city and school
  • SAI staff on-site dedicated to providing personal assistance
  • SAI Viva Experience: frequent cultural activities and day trips
  • Student health insurance providing full coverage and medical emergency evacuation
  • Access to and assistance with international cell phone plans
  • 24-hour on-site emergency support
  • Farewell event with all students

Pre-departure and Re-entry services

  • US-based admissions counselor assigned to you, providing friendly assistance
  • Helpful pre-departure tools and resources
  • Online student groups to acquaint you with other SAI students
  • Assistance with student visa application
  • Assistance with financial aid processing
  • Need-based SAI scholarships
  • Paid registration fees for national re-entry conferences
  • SAI Ambassador Program for SAI alumni, with paid internship opportunities
  • SAI alumni network

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

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

Practical Walking Tour
SAI takes students on a practical walking tour of Florence’s historic city center to get oriented with their new home.

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

Pizza Making Class
In this activity, students enjoy an Italian pizza-making lesson taught by a local expert chef. Each lesson teaches students how to make authentic Italian pizza from scratch. At the end of the lesson everyone gets to feast on their own homemade pizza!

Wine Tasting
Students spend an afternoon learning bout and tasting great wines, perfectly paired with Tuscan specialties.

Market Tour
The market tour begins in a charming café where students sip on a cappuccino and learn about Italian coffee rituals. Then, the group takes a tour of the historic Florentine food market and gourmet shops, and learns how to navigate a Florentine market with some tips and insight for how to spot the best products.

Summer Musical Event
Students attend one of the relaxing outdoor summer operas, concerts, or performances that take place in Florence’s many museum courtyards and public gardens.

Walking Tour of Fiesole
SAI takes students on a walking tour of the hill town of Fiesole, a short bus ride from the center of Florence. Fiesole is the site of the ancient Etruscan settlement that later extended down the hill to become Florence. Traces of that period are still visible in Fiesole as seen in the Roman theatre, built along the slope of the hill. Fiesole’s clean, cool breezes have long been a welcome escape from the sweltering summer heat of the Arno Valley and this spot on the hill, with its awesome views of the city below, has been a source of inspiration for many artists, writers and thinkers.

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

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

Optional Housing: Family homestay (additional fee applies)
SAI homestay families are thoroughly screened and are accustomed to welcoming visiting students into their homes. Homestays provide a shared (with another study abroad student) or private bedroom in the family home with basic furnishings. Daily breakfast and weekday dinner are included (no dinner on weekends). Please note that some homestays may be outside of the city center and require a commute to reach school.

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

Student Visas
In accordance with Italian law U.S. students studying in Italy for 90 days or less are not required to obtain a student visa. Therefore all U.S. students do not require a student visa for this program. Non-US nationals should consult their local Consulate for information on student visa requirements.

About SAI

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