Florence University of the Arts
Summer 3 weeks II 2018
3 – 6 credits

Students in FUA’s 3 week summer programs select 1 or 2 courses for an intensive 3 week program. SAI offers four Summer 3 week sessions at FUA, each with different start dates and course options: Summer I, Summer II, Summer III, and Summer IV. Students in this 3 week summer program can add a 1 week program add-on course, extending their program to 4 weeks.


Application Deadline
March 20, 2018
Apps accepted after deadline as space permits

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

Highlights

  • Broad range of courses including Italian language, history, fashion, fine arts, and literature.
  • Add a pre-session traveling course for a 4 week program

Program Dates
June 3, 2018 – June 22, 2018
dates may differ as a result of add-ons


Eligibility Requirements

Age: 18+

Academic Year: High school graduate or above

* Contact SAI if you don’t meet requirements

Cumulative GPA:* 2.75 (on a 4.0 scale)

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



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

Business and Economics

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

Communications and Publishing

3.0 Credits
Advertising | Course #: CP CR CM 360 | Section: Sum 2 | Open
Italian destination cities immediately conjure up images of the art, food, fashion, wine, and culture in which their fame lies: fashion shows and la Scala in Milan, Renaissance art in Florence, Brunello wine in Montalcino, the Biennale and Carnevale in Venice. This course will explore how creative advertising strategies have been created and implemented, their effect on city identity, the proliferation of creative areas in destination cities, and the future of creativity and creative marketing. Case studies of both well-established metropoli and developing destinations will be examined.

Contact Hours: 45

Digital Imaging and Visual Arts

3.0 Credits
Photography | Course #: DI PH SP 220 | Section: Sum 2 | Open
This course considers how street photographers strive to capture the life and culture of city streets, searching for what Henri Cartier Bresson termed the Decisive Moment when it comes to street photography. A skilled street photographer is able to anticipate action, interaction and that microsecond when the ordinary street scene becomes an extraordinary photograph. Methods that encourages interaction between the photographer and subject are stressed. Techniques mastered by Cartier-Bresson, Garry Winogrand, Costas as well as others will be examined. Students will immerse themselves in the whirl of street life in Florence as they move towards an understanding of what it takes to successfully photograph in the street.
NOTE: This course is for beginners. The first half of the course will be devoted to understanding camera functions and basic printing. During this period assignments will emphasize basic camera functions in manual mode.

Contact Hours: 45

Experiential Learning

6.0 Credits
Experiential Learning | Course #: PS EL TF 507 | Section: Sum 2 | Open
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 examine 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 learning by doing through real projects and integration with the local population and territory in order to remove cultural and learning barriers as well as to develop a strong likelihood for success in life. The experiential learning hours are fully supervised by instructors who track students step by step during their learning experience, monitor and advise according to student needs, and support student initiative. This unique learning model allows students to benefit from an all-encompassing educational experience based on theory and practice in real enterprises,learning of comprehensive operational processes, problem-solving, leadership, and management.
Contact Hours: 45

Fashion, Accessories and Tech

3.0 Credits
Accessory Design & Technology | Course #: FT AD AD 250 | Section: Sum 2 | Open
This course is an introduction to accessory design. Students will be exposed to a variety of design materials. Emphasis will be placed on three-dimensional sketching and on creative detail design of: footwear, handbags (including embellished evening bags), small leather goods, gloves, and belts. The course includes a historical overview of personal accessories from ancient Egypt to the present. Field trips will include: trade fairs, a leather factory and the Ferragamo Museum.

Contact Hours: 45
3.0 Credits
Merchandising | Course #: FT FM FB 330 | Section: Sum 2 | Open
This course addresses the new professional shopper profile by examining both the customer-oriented features of the industry as well as the general business principles of the fashion industry. Topics analyze the profession of the personal shopper, understanding the nature of services provided, as well as the strategies advised to clients from wardrobe analysis and purchasing. During the course, students will discuss fashion both in relationship to fashion history and international trends as well as communication and protocol for special occasions such as events. The final part of the class will include career guidance and marketing and promotion principles to build a customer base.

Contact Hours: 45

Fine Arts

3.0 Credits
Painting & Drawing | Course #: FA PD PA 225 | 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 #: FW BP BI 325 | 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
Building on previous knowledge, students learn to mix, shape, bake, store, and distribute breads and rolls. Emphasis will be placed on increased use of traditional fermentation methods, equipment, and methods that emphasize flavor, texture, and appearance as well as techniques that increase shelf life. this course offers the opportunity to learn the principles and techniques of preparing multi-grain breads, sourdoughs, holiday or seasonal breads, and flat breads. Special emphasis will be placed on Italian regional breads; handling grains (such as soakers) for specialty breads; mixing, shaping, and finishing specialty breads; and learning innovative baking methods.


Contact Hours: 45
3.0 Credits
Baking and Pastry | Course #: FW BP BP 550 | 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.
Through this special project course, students are involved in back and front of the house operations at Fedora, the school pastry shop. The hands-on experience is designed to prepare future pastry chefs for the production of pastries, baked goods, and desserts. Emphasis is placed on proper baking techniques, knife and piping skills, and mixing methods. Students will learn how to adjust recipes to produce both products in large volumes and specialty items. Students will also perform front of the house duties in order to complete a comprehensive vision and understanding of the activities, functions, and organization of a baking and pastry shop for future entrepreneurial activities. This special project course features experiential learning hours with our Community Engagement Member Institutions (CEMI). CEMI are dynamic learning environments created to foster learning through a structured interaction with the community. Students will be involved in learning by doing through real projects and integration with the local population and territory in order to remove cultural and learning barriers as well as to develop a strong likelihood for success in life. The experiential learning hours are fully supervised by instructors who track students step by step during their learning experience, monitor and advise according to student needs, and support student initiative. This unique learning model allows students to benefit from an all-encompassing educational experience based on theory and practice in real enterprises, learning of comprehensive operational processes, problem-solving, leadership, and management.
Contact Hours: 150
3.0 Credits
Baking and Pastry | Course #: FW BP IC 440 | 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
This course introduces students to classically applied mediums used in
display work and decoration. Students will learn to execute specific
designs in pastillage, rolled fondant, gum paste, and royal icing, as well
as with poured, pulled, and blown sugar. Production, storing of all types
of candied fruits and Italian mostarda. Production and storing of jams
and conserves, fruit jellies, Italian croccante, sugar fondant, almond
paste.
Contact Hours: 45
3.0 Credits
Baking and Pastry | Course #: FW BP PT 475 | Section: Sum 2 | Open
Pre-requisite: Baking Techniques I or equivalent
This course introduces non-yeast, laminated dough's and the
preparation of pastry products using a variety of methods-lamination, blending, creaming, foaming, and thickening. Students will combine these methods in new products, to create savory items and frozen desserts, and to use basic finishing methods by applying glazes, filling pastries, creating simple sauces, and presenting products for service. The fundamentals of heat transfer as applied to pastries in the preparation of creams, custards, souffles, butter creams, meringues, and flavored whipped creams will also be studied. Students will taste and test the products created and will complete a research assignment.
Contact Hours: 150
3.0 Credits
Culinary Arts | Course #: FW CA HW 345 | 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 #: FW CA TF 340 | Section: Sum 2 | Open
Pre-requisite: Only for Culinary Arts Majors.
This course focuses on the preparation of dishes that distinguish traditional Italian cuisine. Students will learn how to use different ingredients to prepare representative Italian dishes. The fundamentals of cooking methods, techniques, and preparations utilized in Italian cuisine will be thoroughly covered; these concepts will prepare students continuing on to the intermediate and advanced sections of this course (II + III). Notions of the history of these dishes will also be discussed as students prepare the various recipes.

Contact Hours: 45
3.0 Credits
Culinary Arts | Course #: FW CA TF 440 | Section: Sum 2 | Open
Pre-requisite: Tradition of Italian Food I or equivalent. Only for Culinary Arts Majors.
This course continues to explore the tradition of Italian food through representative recipes. Emphasis will be given to more elaborate dishes, including the cleaning and preparation of shellfish, fresh pasta, food combination's, feast foods and banquets.

Contact Hours: 45
3.0 Credits
Culinary Arts | Course #: FW CA TF 503 | Section: Sum 2 | Open
Pre-requisite: Tradition of Italian Food II or equivalent. Only for Culinary Arts majors
A survey of the major contemporary Italian chefs and their cooking
philosophy. Students will learn how to read and compose a menu, and
the major elements that distinguish high-level Italian cooking through
the original recipes of Gianfranco Vissani, Gualtiero Marchesi, Nadia
Santini and many others. this course is meant to help students
understand the current Italian culinary trends as a continuous evolution
of the different regional cooking traditions, while keeping in mind the
importance of a healthy diet combined with the individual chef's
creativity.
Contact Hours: 45
3.0 Credits
Culinary Arts | Course #: FW SP CA 470 | 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.
Through this special project course, students are involved in back of the house operations at Ganzo, the school restaurant. Under the supervision of an Executive Chef who manages the operations of the kitchen, culinary arts experiential learning students are involved in the daily operations of the restaurant industry. Line cooks are entry-level kitchen positions that focus on learning technique, speed, and consistency. Students must be highly motivated and understand proper preparation techniques, become familiarized with recipes to ensure consistency, gain a command of timing in the kitchen, reduce and manage food waste, handle commercial kitchen equipment, and perform duties as directed by the kitchen brigade. This placement may require shifts that take place on weekends and holidays. This special project course features experiential learning hours with our Community Engagement Member Institutions (CEMI). CEMI are dynamic learning environments created to foster learning through a structured interaction with the community. Students will be involved in learning by doing through real projects and integration with the local population and territory in order to remove cultural and learning barriers as well as to develop a strong likelihood for success in life. The experiential learning hours are fully supervised by instructors who track students step by step during their learning experience, monitor and advise according to student needs, and support student initiative. This unique learning model allows students to benefit from an all-encompassing educational experience based on theory and practice in real enterprises, learning of comprehensive operational processes, problem-solving, leadership, and management.
Contact Hours: 150
3.0 Credits
Dietetics & Nutrition | Course #: FW DN LN 160 | 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 #: FW DN TF 480 | Section: Sum 2 | Open
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
6.0 Credits
Dietetics & Nutrition | Course #: FW DN TF 507 | Section: Sum 2 | Open
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 examine 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). 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.
Contact Hours: 90
3.0 Credits
Food & Culture | Course #: FW FC FC 340 | Section: Sum 2 | Open
Pre-requisite:
This course is targeted towards students with an interest in Italian food traditions, society, and culture. The main focus consists of what is generally defined as made in Italy-culture and style in post-war Italy. Also covered are the relationships between Italian traditions, folklore and contemporary Italian society drawing from examples including festivals, food, tourism and economy, and the influence of foreign civilizations. Students will be asked to regard the subject of food outside of the context of ingredients and the procedures used to create a dish; we will instead examine a large scale context in which food is either featured as a main component or an integral element in cultural situations. Thus the student is asked first and foremost to observe the presented material across an anthropologic lens that roves over the entire Italian peninsula. Lectures will be complemented by student cooking labs and tastings.
Contact Hours: 45
3.0 Credits
Food & Culture | Course #: FW FC FF 347 | 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 #: FW FC HW 345 | 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 #: FW FC SF 300 | Section: Sum 2 | Open
Considering the renewed global interest in local sourcing and the growth of Km practices (locally produced), the study of sustainable food systems is an essential component in the education of an ethically-minded food industry learner. The course takes its cue from the Italian example based on regionalism and the table as an expression of local territories, and how these factors have influenced the national food industry. It analyzes the industry and the production of food (fish, meat, dairy, fruit, vegetables, and grains) and focuses on packaging, trace-ability (labels),and distribution while exploring the social aspect of the food supply chain. Sustainability principles will be analyzed,as well as case studies in Italian food and beverage service and retailing. A strong focus is placed on seasonality, food policies, and food education. The course objective is to provide students with a solid conceptual framework in order to analyze the Italian food industry and the food production system from a sustainable perspective. Through the understanding of the broader concept of sustainability, students will be able to explore the social, economic, and environmental implications of food production and consumption and to identify the global threats in terms of public health. Students will develop critical skills by analyzing sustainability as active citizens, consumers, and entrepreneurs. The analysis and rethinking of economic, social, and agricultural alternatives the current food production system will also be developed. Lectures will be complemented by visits, food tours, tastings, and cooking labs.

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


Contact Hours: 45
3.0 Credits
Wine & Culture | Course #: FW WC TW 262 | Section: Sum 2 | Open
The course will introduce students to the outstanding richness of Tuscan wine typologies focusing particularly on a presentation of the most important wine growing areas in Tuscany. A general introduction to wine appreciation will be offered and a selection of Tuscan wines will be studied in terms of their characteristics.
Contact Hours: 45

Global Studies

3.0 Credits
Anthropology | Course #: GS AN CI 202 | Section: Sum 2 | 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
Happiness Sciences | Course #: GS HS LN 160 | 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
Sustainable Development | Course #: GS SD SF 300 | Section: Sum 2 | Open
Considering the renewed global interest in local sourcing and the growth of Km practices (locally produced), the study of sustainable food systems is an essential component in the education of an ethically-minded food industry learner. The course takes its cue from the Italian example based on regionalism and the table as an expression of local territories, and how these factors have influenced the national food industry. It analyzes the industry and the production of food (fish, meat, dairy, fruit, vegetables, and grains) and focuses on packaging, trace-ability (labels),and distribution while exploring the social aspect of the food supply chain. Sustainability principles will be analyzed,as well as case studies in Italian food and beverage service and retailing. A strong focus is placed on seasonality,food policies,and food education. The course objective is to provide students with a solid conceptual framework in order to analyze the Italian food industry and the food production system from a sustainable perspective. Through the understanding of the broader concept of sustainability, students will be able to explore the social, economic, and environmental implications of food production and consumption and to identify the global threats in terms of public health. Students will develop critical skills by analyzing sustainability as active citizens, consumers, and entrepreneurs. The analysis and rethinking of economic, social, and agricultural alternatives the current food production system will also be developed. Lectures will be complemented by visits, food tours, tastings,and cooking labs.
Contact Hours: 45
3.0 Credits
Urban Studies | Course #: GS US SP 220 | Section: Sum 2 | Open
Street photographers strive to capture the life and culture of city streets, searching for what Henri Cartier-Bresson, probably the most famous street photographer of all, termed the Decisive Moment When it comes to street photography, many photographers traditionally choose to work in black and white, focusing the viewers attention on the subject by eliminating the distraction of color. Wide-angle lenses are used by photographers who like to get in close to the action, a method that encourages interaction between the photographer and subject. Another technique is to use a lens with a long focal length to take photos from a distance and throw the background out of focus. Techniques mastered by Cartier-Bresson, Garry Winogrand and Costas will be examined.

Contact Hours: 45

Horticulture

3.0 Credits
General Horticulture | Course #: HC VO TW 262 | Section: Sum 2 | Open
The course will introduce students to the outstanding richness of the Tuscan wine tradition. Wine typologies representative of the region will be considered throughout the course, which focuses particularly on a detailed study of the most important wine production areas in Tuscany. A general introduction to wine appreciation will be featured along with the analysis of select Tuscan wines and their specific characteristics.
Contact Hours: 45

Hospitality

3.0 Credits
Hospitality and Tourism Management | Course #: HP HT CM 360 | Section: Sum 2 | Open
Italian destination cities immediately conjure up images of the art, food, fashion, wine, and culture in which their fame lies: fashion shows and la Scala in Milan, Renaissance art in Florence, Brunello wine in Montalcino, the Biennale and Carnevale in Venice. This course will explore how creative advertising strategies have been created and implemented, their effect on city identity, the proliferation of creative areas in destination cities, and the future of creativity and creative marketing. Case studies of both well-established metropoli and developing destinations will be examined.

Contact Hours: 45
3.0 Credits
Hospitality and Tourism Management | Course #: HP HT IE 200 | Section: Sum 2 | Open
The course will provide students with a solid grounding of coordination of events and entertainment. The class will focus on the historical evolution, organizational standards and career paths in the field of event management. The lessons will also address theory elements concerning the foundations of strategic planning, financial management, human resources management and event sponsorship. Students will be involved in hands-on projects developed by the schools event manager in order to experience directly many tasks related to the planning and carrying out of events.
This class features a project at Ganzo for Wednesday AperiGanzo. Students will be involved in Wednesday evening shifts as a part of class.
Contact Hours: 45
3.0 Credits
Restaurant, Food and Beverage Management | Course #: HP FB SF 300 | Section: Sum 2 | Open
Development of a sustainable food system is an essential part of long term economic planning. the course focuses on food processing, packaging and distribution, exploring the social aspect of the food supply chain. Sustainability principles will be analyzed as well as case studies in food and beverage service and retailing.
Contact Hours: 45

Interior and Visual Design

3.0 Credits
Architectural Restoration & History of Architecture | Course #: ID RH AA 355 | 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 Language for Three Credits | Course #: IS IT IB 101 | Section: Sum 2 | Open
This course develops basic conversation, reading and writing skills. Equal focus will be given to grammatical structures, vocabulary and conversation skills. Students will develop a vocabulary that will enable them to engage in simple but useful everyday conversations, thus enhancing and supporting their Italian experience. After taking this course, students will be able to express themselves in the Present tense, Passato Prossimo and to use both nouns and adjectives in the correct form with reference to gender and number. Emphasis will be given to oral expression of practical vocabulary and newly acquired grammar structures. This level is for absolute beginner students who have never studied Italian before.
Contact Hours: 45
3.0 Credits
Italian Language for Three Credits | Course #: IS IT II 201 | Section: Sum 2 | Open
Pre-requisite: Students entering at the intermediate level are required to take a placement test.
This course builds on and extends fundamental skills developed in the beginner course. Emphasis is placed on developing fluency skills and integration of language and culture through more extensive reading and writing. After taking this course, students will be able to express polite requests using the Present conditional, making future plans using the Future tense and develop their language ability by using direct and indirect object pronouns. This course is aimed at students who already have a basic vocabulary of Italian and some knowledge of elementary language structures.
*FUA policy requires that when less than 4 students enroll in an Italian language class, the class will be taught at reduced contact hours. With less students the instructor is able to cover the same program in less time, while also providing more individualized attention.


Contact Hours: 45
3.0 Credits
Italian Language for Three Credits | Course #: IS IT II 250 | Section: Sum 2 | Open
Pre-requisite: Students entering at the intermediate level or above are required to take a placement test.
This level is for those students who already have an active knowledge of elementary language structures (i.e. the expression of past actions and events, the discussion of future plans), who can communicate simple and routine tasks, discuss familiar and routine topics and describe his/her background and who can understand clear standard speech on familiar matters regularly encountered in work, school, leisure, etc. after taking this course, students will be able to use more complex pronouns both in spoken and written Italian and will have a basic grasp of subjunctive and all four tenses.

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

Contact Hours: 45
3.0 Credits
Italian Studies | Course #: IS IS CI 202 | Section: Sum 2 | 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

Liberal Arts

3.0 Credits
Art History and Architecture | Course #: LA AH AA 355 | 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 #: LA AH CI 202 | Section: Sum 2 | 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
Religious Studies | Course #: LA RS WR 300 | 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
Health Humanities | Course #: LS HH LN 160 | 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
Sociology | Course #: LS SO CI 202 | Section: Sum 2 | 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 #: LS SO FC 340 | Section: Sum 2 | Open
This course is targeted towards students with an interest in Italian food traditions, society, and culture. the main focus consists of what is generally defined as made in Italys culture and style in post-war Italy. also covered are the relationships between Italian traditions, folklore and contemporary Italian society drawing from examples including festivals, food, tourism and economy, and the influence of foreign civilizations. Students will be asked to regard the subject of food outside of the context of ingredients and the procedures used to create a dish; we will instead examine a large scale context in which food is either featured as a main component or an integral element in cultural situations. Thus the student is asked first and foremost to observe the presented material across an anthropologic lens that roves over the entire Italian peninsula. lectures will be complemented by student cooking labs and tastings.
Contact Hours: 45

Professional Studies

3.0 Credits
Special Projects | Course #: PS SP BP 550 | Section: Sum 2 | Open
Non-paid part- time professional experience under the supervision of an experienced professional. Students must attend the pre-internship seminar sessions as well as all the scheduled meetings with the mentor/supervisor. A daily journal is required, signed by the internship supervisor, with detailed descriptions of tasks and experience. Summary and evaluation reports are required.
Contact Hours: 150
3.0 Credits
Special Projects | Course #: PS SP CA 470 | Section: Sum 2 | Open
Non-paid part- time professional experience under the supervision of an experienced professional. Students must attend the pre-internship seminar sessions as well as all the scheduled meetings with the mentor/supervisor. A daily journal is required, signed by the internship supervisor, with detailed descriptions of tasks and experience. Summary and evaluation reports are required. Some practicum take place at Ganzo, the Apicius non-profit cultural association and restaurant-club.
Contact Hours: 150

Sport and Health Sciences

3.0 Credits
Sport Management | Course #: SH SS LN 160 | 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

Program Add-On: Cultural Introduction to Italy course (1 week / 3 credits)
The 1 week Cultural Introduction to Italy course can be added to any FUA summer program. The traveling course is comprised of field study and travel research on location in destinations unique for their local cultures, economies, histories, and societies. Students participating in this course arrive in Rome the week prior to their regular program start and spend one week participating in lectures, visiting historic and contemporary sites, tasting local gastronomy, and experiencing the culture of Tuscany. At the end of the week, students travel to Florence to complete their regular summer program. Students who wish to continue this course topic in Florence can combine the add-on program with the Florence-based course during the regular summer program for a total of 6 credits. Please note: students enrolled in this add-on program arrive in Rome on May 27, 2018.

Program Add-On: The Italian Food Industry: From Farm to Table course (1 week / 3 credits)
The 1 week Italian Food Industry: From Farm to Table course can be added to the FUA summer II program only. This field learning course provides an in-depth study of sustainable food systems in Italy and features on-site learning and assessment in direct contact with Italian farms. Students explore the principles of season-ability, food production, and the larger implications of food consumption from socio-economic, cultural, and environmental perspectives. At the end of the week, students travel back to Florence from the farm in the Province of Arezzo to complete their regular summer program. Students who wish to continue this course topic in Florence can combine the add-on program with the Florence based course during the regular summer program for a total of 6 credits. Please note: students enrolled in this add-on program arrive in Florence on May 27, 2018.

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

Course Changes

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


Pre-Departure Calendar
March 20 2018
Application Deadline
Applications accepted after deadline as space permits.
Within 1 week of acceptance
SAI Deposits Due
$500 Confirmation Deposit (applied toward program fee)
$300 Security Deposit (refundable)
March 5 2018
50% of Total Program Fee Due
Students who are accepted and submit SAI deposits after this date will have an amended pay schedule. Either 50% or 100% of Program Fee will be due within 5 business days, based on the date of acceptance.
March 15 2018
SAI Scholarship Application Deadline
Students wishing to apply for an SAI scholarship must have all application items submitted by 11:59pm Pacific Time on this date.
April 4 2018
SAI Financial Aid Verification Deadline
Students wishing to defer payment until student loan disbursement must submit the financial aid verification forms to SAI by this date.
April 4 2018
Balance of Total Program Fee Due
May 4 2018
SAI Pre-Departure Form Due

On-Site Calendar
June 3 2018*
Arrival & Housing Check-in
Students arrive into Aeroporto di Firenze-Peretola (FLR). SAI airport pickup is provided between 9:00am and 6:00pm, and students are transferred to SAI housing.
June 4 2018
SAI & FUA Orientation
Mandatory orientation introduces students to their city while covering safety, academics, policies, housing, and culture.
June 5 2018
FUA Classes Begin
June 5 2018
FUA Add/Drop Deadline
Course changes are not allowed after this date.
June 21 20178
Final Exams
June 22 2018
Program End & Housing Check-out
Students must move out of SAI housing by 10:00am to return home or pursue independent travel.

* Students adding the Cultural Introduction to Italy course arrive in Rome (FCO airport) on May 27, 2018 by 5:00 pm

* Students adding the Italian Food Industry course arrive in Florence (FLR airport) on May 27, 2018 by 5:00 pm

SAI Program Fees* USD
Application Fee $100
Security Deposit
Refundable at the end of the term.
$300
Program Fee: 3 credits
Includes tuition, standard housing and SAI Signature Services (see What’s Included).
$4,100
Program Fee: 6 credits
Includes tuition, standard housing and SAI Signature Services (see What’s Included).
$5,250
Optional / Additional Fees:
Optional Add-on: Cultural Introduction to Italy Course (3 credits)
1 week course prior to regular program, includes housing and travel expenses.
$2,100
Optional Add-on: The Italian Food Industry: Farm to Table Course (3 credits)
1 week course prior to regular program, includes housing and travel expenses.
$2,100
Optional Private Room Housing Supplement
Private room in a shared apartment, with a shared bathroom.
$220
Optional Homestay Housing Supplement – Shared
Homestay housing in shared occupancy room. Includes daily breakfast and weekday dinner.
$164
Optional Homestay Housing Supplement – Private
Homestay housing in private occupancy room. Includes daily breakfast and weekday dinner.
$353
Add-on Course Credits
Fee for enrollment over 3 or 6 credits.
$450 / credit
Add-on Non-Credit Course
Fee for enrolling in one non-credit course.
$350
Add-on Non-Credit Field Learning Course
Fees vary, paid directly to FUA.
contact SAI
International Mailing Supplement
Students residing outside the U.S. are charged an international mailing supplement to ensure visa paperwork arrives in a timely manner.
$85

*prices are subject to change

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

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

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

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

Pre-departure and Re-entry services

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

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

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

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

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

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

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.

Versilia Coast Beach Day
The Riviera of Versilia is known not only for its beautiful sandy beaches but also for its stunning coastline of the Apuan Alps. Students spend the day in this vacation destination of great artists since the beginning of 1900, which is now known for its fashionable resorts, shopping and nightlife.

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

The following housing options apply to the regular summer program. Please note that add-on pre-session courses have different housing arrangements during the pre-session time only.

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

Optional Housing: Family homestay (additional fee applies)
SAI homestay families are thoroughly screened and are accustomed to welcoming visiting students into their homes. Homestays provide a shared (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 more are 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 Programs is dedicated to providing academic and cultural learning experiences abroad that enhance global awareness, professional development and social responsibility. We concentrate our programs in Europe, with a focus on in-depth learning of individual European countries and their unique global role in the geopolitical economy, humanities, and in the arts.