Florence University of the Arts
Summer 3 weeks IV 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
May 1, 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.
  • A variety of interesting excursions!

Program Dates
July 15, 2018 – August 3, 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
Digital Imaging and Visual Arts
Experiential Learning
Fashion, Accessories and Tech
Field Learning
Fine Arts
Food and Wine Studies
Global Studies
Hospitality
Italian Studies and Linguistics
Liberal Arts
Life Studies / Human Services

Business and Economics

3.0 Credits
Marketing | Course #: BU MK FM 320 | Section: Sum 4 | Open
This course is an introduction to marketing and merchandising concepts in fashion retail, with an emphasis on the apparel and accessory industry in Italy. Students learn terminology specific to the field and how to forecast trends. Other topics include: visual merchandising, planning, advertising, roles and components of the primary and secondary advertising, roles and components of the primary and secondary markets, different forms of in-store and non-store retail, consumer behavior and profiles, information systems, store location and design, and assessing the quality/cost equation of products. On-site visits to fashion retailers, buyers and trade fairs in Florence and Milan are an integral part of this course.
Contact Hours: 45

Digital Imaging and Visual Arts

3.0 Credits
Photography | Course #: DI PH TP 225 | Section: Sum 4 | Open
Pre-requisite: Basic photography experience and knowledge will be helpful. A digital camera: 5,0 mega pixels minimum with an optical zoom lens at least 3X or a 35mm reflex camera with a zoom lens, or a wide angle + 50mm + a telephoto lens.
This course will introduce students to the world of photography with a particular focus on the reportage and travel photography aspects of this medium, offering a chance to explore the world through a camera viewfinder. Key features include: learning to express a sense of place, capturing the mood/feeling, shooting a variety of subjects ranging from daily life, landscapes and urban settings to cultural portraits, festivals and rituals. the course will be divided between outdoor field practice and in learning the introductory digital techniques: black and white, and color digital printing and finishing. the lab practice will instruct students in elaborating, backing-up, archiving and in the correct printing of their own pictures. the course concentrates on the reportage area of photography using digital equipment. Students learn about the history, compositional issues and techniques of photojournalism, architectural and reportage photography by studying the work of influential photographers in this specific area and by conceiving, shooting, printing and laying out a series of travel photography projects. This course is recommended for those majoring in communications, journalism, and tourism.
Contact Hours: 90

Experiential Learning

3.0 Credits
Experiential Learning | Course #: FW BP PA 450 | Section: Sum 4 | 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

Fashion, Accessories and Tech

3.0 Credits
Fashion Design & Technology | Course #: FT FD AD 320 | Section: Sum 4 | Open
This course offers a solid foundation in the fundamentals of basic
construction, draping techniques, alterations and fitting techniques for
apparel. the emphasis of the course is on the importance of proper fit
and craftsmanship. Students develop and construct design concepts
in muslin and soft fabric on the dress form.

Contact Hours: 45
3.0 Credits
Merchandising | Course #: FT FM FM 320 | Section: Sum 4 | Open
This course is an introduction to marketing and merchandising concepts in fashion retail, with an emphasis on the apparel and accessory industry in Italy. Students learn terminology specific to the field and how to forecast trends. Other topics include: visual merchandising, planning, advertising, roles and components of the primary and secondary advertising, roles and components of the primary and secondary markets, different forms of in-store and non-store retail, consumer behavior and profiles, information systems, store location and design, and assessing the quality/cost equation of products. On-site visits to fashion retailers, buyers and trade fairs in Florence and Milan are an integral part of this course.
Contact Hours: 45

Field Learning

6.0 Credits
Field Learning | Course #: PS FL WC 345 | 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

Fine Arts

3.0 Credits
Painting & Drawing | Course #: FA PD FS 225 | Section: Sum 4 | Open
This course is designed to take full advantage of the student's unique experiences living and studying in the city of Florence. With on-site inspiration channeled into artistic creativity, students will draw on location at sites of historical significant and visual interest ranging from architectural masterpieces, landscape vistas and medieval streets to formal gardens, street markets and Renaissance fountains. Slide lectures will document the rich history of how Florence and its environs have attracted and inspired visiting artists for centuries. Students will develop individual sketchbooks with the aim of building up source material for future projects.

Contact Hours: 45

Food and Wine Studies

3.0 Credits
Baking and Pastry | Course #: FW BP BP 550 | Section: Sum 4 | 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
Culinary Arts | Course #: FW CA HW 345 | Section: Sum 4 | 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 SP CA 470 | Section: Sum 4 | Open
Pre-requisite: Open to culinary arts and baking & pastry majors or students who have taken previous coursework in the above fields. Cover letter, CV, and material pertinent to the chosen area, interview.
Through this special project course, students are involved in back of the house operations at Ganzo, the school restaurant. Under the supervision of an Executive Chef who manages the operations of the kitchen, culinary arts experiential learning students are involved in the daily operations of the restaurant industry. Line cooks are entry-level kitchen positions that focus on learning technique, speed, and consistency. Students must be highly motivated and understand proper preparation techniques, become familiarized with recipes to ensure consistency, gain a command of timing in the kitchen, reduce and manage food waste, handle commercial kitchen equipment, and perform duties as directed by the kitchen brigade. This placement may require shifts that take place on weekends and holidays. This special project course features experiential learning hours with our Community Engagement Member Institutions (CEMI). CEMI are dynamic learning environments created to foster learning through a structured interaction with the community. Students will be involved in learning by doing through real projects and integration with the local population and territory in order to remove cultural and learning barriers as well as to develop a strong likelihood for success in life. The experiential learning hours are fully supervised by instructors who track students step by step during their learning experience, monitor and advise according to student needs, and support student initiative. This unique learning model allows students to benefit from an all-encompassing educational experience based on theory and practice in real enterprises, learning of comprehensive operational processes, problem-solving, leadership, and management.
Contact Hours: 150
3.0 Credits
Food & Culture | Course #: FW FC FC 340 | Section: Sum 4 | 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 4 | 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 4 | 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
Wine & Culture | Course #: FW WC WT 310 | Section: Sum 4 | Open
This course is a specialized survey of the wine culture and society in Tuscany. the different wine producing zones of the region will be examined, from bigger makes such as Chianti and Super Tuscany to lesser-commercialized yet upcoming areas like Montecucco towards the south. on a socio-cultural level, the role of wine on the Tuscan table, festivities, customs, and social settings constitute an integral aspect of this course in order to introduce students to the underlying human context behind the production and service of Tuscan wines.



Contact Hours: 45

Global Studies

3.0 Credits
Anthropology | Course #: GS AN CI 202 | Section: Sum 4 | 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

Hospitality

3.0 Credits
Hospitality and Tourism Management | Course #: HP HT SE 410 | Section: Sum 4 | Open
Pre-requisite: Introduction to Event Management or equivalent. This class features a project at Ganzo for Thursday Themed Dinners. Students will be involved in Thursday evening shifts as a part of class.
This course will examine all aspects of special event management. Design, financing, budgeting, leadership and integrated marketing will be studied. The course will also provide students with the necessary background for improving their effectiveness and profit ability when managing special events, which demands competence in the are as of drafting contracts for events, marketing and sales, event logistics and preparations, and staffing.


Contact Hours: 45

Italian Studies and Linguistics

3.0 Credits
Italian Language for Three Credits | Course #: IS IT IB 101 | Section: Sum 4 | 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 4 | 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 4 | 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 4 | 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 AH 210 | Section: Sum 4 | Open
This introductory art history course will take students through seven centuries of Italian and European art from the classical Greek and Roman world period up to and including the eighteenth century. Special emphasis will be given to Florentine and Italian art of the thirteenth and fourteenth centuries and to the 'golden age' of the Renaissance period. This course is aimed at students who have not taken a history of western art course before. Slide lectures will alternate with on-site teaching in Florence, including architectural walking tours and visits to museums, churches and palaces.

Contact Hours: 45
3.0 Credits
Art History and Architecture | Course #: LA AH CI 202 | Section: Sum 4 | 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

Life Studies / Human Services

3.0 Credits
Sociology | Course #: LS SO CI 202 | Section: Sum 4 | 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 4 | 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 #: LS SO WT 310 | Section: Sum 4 | Open
This course is a specialized survey of the wine culture and society in Tuscany. the different wine producing zones of the region will be examined, from bigger makes such as Chianti and Super Tuscany to lesser-commercialized yet upcoming areas like Montecucco towards the south. on a socio-cultural level, the role of wine on the Tuscan table, festivities, customs, and social settings constitute an integral aspect of this course in order to introduce students to the underlying human context behind the production and service of Tuscan wines.
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 July 8, 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
May 1 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 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 16 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.
May 16 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.
May 16 2018
Balance of Total Program Fee Due
June 15 2018
SAI Pre-Departure Form Due

On-Site Calendar
July 15 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.
July 16 2018
SAI & FUA Orientation
Mandatory orientation introduces students to their city while covering safety, academics, policies, housing, and culture.
July 17 2018
FUA Classes Begin
July 17 2018
FUA Add/Drop Deadline
Course changes are not allowed after this date.
August 2 2018
Final Exams
August 3 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 July 8, 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 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.