Florence University of the Arts
Summer 3 weeks IV 2020
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 the 3 week summer program can choose to add one of the 1 week program add-on courses, extending their program to 4 weeks.


Application: now open
Closes: May 5, 2020
Apps accepted on a rolling basis, and after closing as space permits

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

Highlights

  • Broad range of courses including Italian language, history, fashion, fine arts, and literature.
  • A variety of interesting excursions!

Program Dates
July 19, 2020 – August 7, 2020
dates may differ as a result of add-ons


Eligibility Requirements

Age: 18+

Academic Year: High school graduate or above

* Contact SAI if you don’t meet requirements

Cumulative GPA:* 2.75 (on a 4.0 scale)

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



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

Business and Economics

3.0 Credits
Entrepreneurship Resources | Course #: BUEREV300 | Open
One week of on-site field learning and lab activities before session start: Locations include Florence and surroundings for an integrated experience of local businesses and the FUA campus and EntrepreLearn Lab. Held in collaboration with Confindustria Firenze, the principle association representing business and manufacturing industries in the Province of Florence. This course is a unique exploration of startup ventures and entrepreneurship from an Italian perspective. Topics introduce the factors involved in initiating new entrepreneurial ventures that have the enduring power to become a successful company. Essential building blocks to be examined are market analysis and strategy, innovation and management, product development, operations, financial frameworks, and competitor analysis. Case studies are drawn from the Italian economy with a local focus on Florentine and Tuscan companies from the perspective of Innovation, Tradition, and Evolution, in order to understand how enterprises in Italy are generating new ventures. The teaching method is a combined approach of lectures, visits, and laboratory activities enhanced by the active participation of involved companies. Coursework and projects will be supported by the EntrepreLearn Lab of FUA�s International School of Business, which also features workshops, activities, and networking events. The overall aim of advancing entrepreneurial knowledge through an academically grounded approach and interaction with the local economy is to prepare students for transforming ideas and projects into concrete and viable startup projects from an international perspective. Field learning is a method of educating through first-hand experience. Skills, knowledge, and experience are acquired outside of the traditional academic classroom setting and may include field activities, field research, and service learning projects. The field learning experience is cultural because it is intended to be wide-reaching, field-related content is not limited to the course subject but seeks to supplement and enrich academic topics. Students will have the opportunity to integrate theory and practice while experiencing Italian culture, art, and community within the Italian territory. Faculty will lead students in experiencing Italian culture through guided projects and field experiences as planned for the course. Field learning will be developed through classroom preparation, follow up projects, and guided learning outcomes. Field learning will provide students with the opportunity to develop skills and appreciate the multifold components of Italian Culture through direct experience. Field education will advance student learning as a relationship-centered process.
Contact Hours: 45
3.0 Credits
Entrepreneurship Resources | Course #: BUEREV320 | Section: Sum 4 | Open
This course is a unique exploration of startup ventures and entrepreneurship from an Italian perspective. Topics introduce the factors involved in initiating new entrepreneurial ventures that have the enduring power to become a successful company. Essential building blocks to be examined are market analysis and strategy, innovation and management, product development, operations, financial frameworks, and competitor analysis. Case studies are drawn from the Italian economy with a local focus on Florentine and Tuscan companies from the perspective of Innovation, Tradition, and Evolution, in order to understand how enterprises in Italy are generating new ventures. The teaching method is a combined approach of lectures, visits, and laboratory activities enhanced by the active participation of involved companies. Coursework and projects will be supported by the EntrepreLearn Lab of FUA�s International School of Business, which also features workshops, activities, and networking events. The overall aim of advancing entrepreneurial knowledge through an academically grounded approach and interaction with the local economy is to prepare students for transforming ideas and projects into concrete and viable startup projects from an international perspective.
Contact Hours: 45
6.0 Credits
Entrepreneurship Resources | Course #: BUEREV370 | Open
One week of on-site field learning and lab activities before session start: Locations include Florence and surroundings for an integrated experience of local businesses and the FUA campus and EntrepreLearn Lab. Held in collaboration with Confindustria Firenze, the principle association representing business and manufacturing industries in the Province of Florence. Upon completion of the field learning week, the course continues as a regular academic session in Florence. This course is a unique exploration of startup ventures and entrepreneurship from an Italian perspective. Topics introduce the factors involved in initiating new entrepreneurial ventures that have the enduring power to become a successful company. Essential building blocks to be examined are market analysis and strategy, innovation and management, product development, operations, financial frameworks, and competitor analysis. Case studies are drawn from the Italian economy with a local focus on Florentine and Tuscan companies from the perspective of Innovation, Tradition, and Evolution, in order to understand how enterprises in Italy are generating new ventures. The teaching method is a combined approach of lectures, visits, and laboratory activities enhanced by the active participation of involved companies. Coursework and projects will be supported by the EntrepreLearn Lab of FUA�s International School of Business, which also features workshops, activities, and networking events. The overall aim of advancing entrepreneurial knowledge through an academically grounded approach and interaction with the local economy is to prepare students for transforming ideas and projects into concrete and viable startup projects from an international perspective. Field learning is a method of educating through first-hand experience. Skills, knowledge, and experience are acquired outside of the traditional academic classroom setting and may include field activities, field research, and service learning projects. The field learning experience is cultural because it is intended to be wide-reaching, field-related content is not limited to the course subject but seeks to supplement and enrich academic topics. Students will have the opportunity to integrate theory and practice while experiencing Italian culture, art, and community within the Italian territory. Faculty will lead students in experiencing Italian culture through guided projects and field experiences as planned for the course. Field learning will be developed through classroom preparation, follow up projects, and guided learning outcomes. Field learning will provide students with the opportunity to develop skills and appreciate the multifold components of Italian Culture through direct experience. Field education will advance student learning as a relationship-centered process.
Contact Hours: 90
3.0 Credits
Management | Course #: BUMAIM310 | Section: Sum 4 | Open
Pre-requisite: Introduction to Management or equivalent.
This course is geared towards students interested in international business ventures and partnerships. Management, leadership, human resource management, organizational skills and strategy will all be analyzed from a cross-cultural business perspective. The class will focus on strategies adapting managerial skills across cultures. Guest lecturers and on-site visits to international business ventures form an integral part of the course.

Contact Hours: 45
3.0 Credits
Marketing | Course #: BUMKFM280 | Section: Sum 4 | Open
This course is an introduction to marketing and merchandising concepts in the fashion industry. Emphasis is placed on the apparel and accessory industry in Italy. Students learn terminologies specific to the field. Topics include the meaning of the brand in today's consumer market, how to forecast trends, the product supply chain, the vertical business model and outsourcing, visual merchandising, advertising, different forms of in store and non-store retail, consumer behavior and profiles, and store location and design. On-site visits to fashion retailers in Florence are an integral part of this course with suggested field trips to local designers as well as to fashion museums such as the Gucci Museum. Other topics include: Product development cycle of the fashion industry: the initial forecast, consumer analysis, marketing plans, sourcing and presenting the product. The importance of retail marketing and experience shopping - visual merchandising through analysis of store layout. The course will also cover market research and target customer identification, visual merchandising, direct marketing, internet and social media, and traditional advertising, and will focus on how to generate media attention through public relations (press relations, press kit releases, sponsorships, events, etc.).
Contact Hours: 45
3.0 Credits
Marketing | Course #: BUMKPR350 | Section: Sum 4 | Open
Pre-requisite: Cover letter, CV, and material pertinent to the chosen area, interview
Through the public relations experiential learning project, students will learn how to promote an organization's business and image. Public relations activities will focus on managing an organization's key messages through content management. Communication strategies, including social media, will be a major emphasis in public relations-related projects. Students will be guided throughout their involvement in PR operations and measuring PR results. This special project course features experiential learning hours with our Community Engagement Member Institutions (CEMI). CEMI are dynamic learning environments created to foster learning through a structured interaction with the community. Students will be involved in learning by doing through real projects and integration with the local population and territory in order to remove cultural and learning barriers as well as to develop a strong likelihood for success in life. The experiential learning hours are fully supervised by instructors who track students step by step during their learning experience, monitor and advise according to student needs, and support student initiative. This unique learning model allows students to benefit from an all-encompassing educational experience based on theory and practice in real enterprises, learning of comprehensive operational processes, problem-solving, leadership, and management.
Contact Hours: 150
3.0 Credits
Real Estate | Course #: BURERE280 | Section: Sum 4 | Open
The aim of this course is to provide student with an overview of the main characteristics of the real estate industry. Students will learn about the real estate business and will compare the Anglo-American and Italian systems. This course includes an introduction to real estate contract law and to Civil Law and Common Law in order to understand the different approaches of the legislation that regulates the real estate world. Students will also gain knowledge of the basics of real estate market economics including USA's foreign direct investment (FDI) flows to Italy.
Contact Hours: 45
3.0 Credits
Real Estate | Course #: BURERE350 | Section: Sum 4 | Open
Pre-requisite: Cover letter, CV, and material pertinent to the chosen area, interview.
The aim of this placement is to expose students to the principles of real estate management with an emphasis on property management. Students will be familiarized with planning and organizing all the relevant activities and operations of a real estate business in the on-campus bed & breakfast, Dimora. This experiential learning program focuses on front desk operations including reservation management, welcoming guests and basics of customer care. Students will learn how to independently run a hospitality business including property maintenance and quality control management. EL hours may be distributed from Monday through Friday. This placement may require PM shifts. This special project course features experiential learning hours with our Community Engagement Member Institutions (CEMI). CEMI are dynamic learning environments created to foster learning through a structured interaction with the community. Students will be involved in learning by doing through real projects and integration with the local population and territory in order to remove cultural and learning barriers as well as to develop a strong likelihood for success in life. The experiential learning hours are fully supervised by instructors who track students step by step during their learning experience, monitor and advise according to student needs, and support student initiative. This unique learning model allows students to benefit from an all-encompassing educational experience based on theory and practice in real enterprises, learning of comprehensive operational processes, problem-solving, leadership, and management. Additional materials/Dress code: Business casual attire for dress code.
Contact Hours: 150

Digital Imaging and Visual Arts

3.0 Credits
Photography | Course #: DIPHFP140 | Section: Sum 4 | Closed
Pre-requisite: A 35mm SLR or 35mm viewfinder film camera is required for this course.
This course involves theoretical and practical aspects related to film photography. In addition to lectures, coursework will take place both outdoors in the city of Florence and in the darkroom. Students will learn how to use the camera correctly, how to expose film, and the basic principles of black and white photography and composition. In addition, students will be given a broad overview of the history of photography. Students will work on two projects and a final portfolio. This class includes experiential learning with CEMI.
Contact Hours: 45
3.0 Credits
Photography | Course #: DIPHTP225 | 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
3.0 Credits
Photography | Course #: FAFPFP140 | Section: Sum 4 | Closed
Pre-requisite: A 35mm SLR or 35mm viewfinder film camera is required for this course.
This course involves theoretical and practical aspects related to film photography. In addition to lectures, coursework will take place both outdoors in the city of Florence and in the darkroom. Students will learn how to use the camera correctly, how to expose film, and the basic principles of black and white photography and composition. In addition, students will be given a broad overview of the history of photography. Students will work on two projects and a final portfolio.
This class includes experiential learning with CEMI.
Contact Hours: 45
3.0 Credits
Visual Communication | Course #: DIVCDF190 | Section: Sum 4 | Open
This course introduces the student to the principles and basic elements of graphic design. Through a series of assignments and exercises, students will learn and practice hand, eye and problem-solving skills. Topics include: shape, basic color theory, framing, shape and color layout, formats, creative typography, logo creation, symbols and trademarks. the course focuses mainly on manual (non-computer) techniques.
Contact Hours: 45

Fashion, Accessories and Tech

3.0 Credits
Accessory Design & Technology | Course #: FTADSR210 | Section: Sum 4 | Open
The fundamental aspects of accessory design allow students to learn the drawing and rendering techniques which represent materials and textures for handbags, belts, gloves, shoes and hats. Starting from sketches and basic technical drawing techniques students develop skills to enable them to use several drawings methodologies.
Contact Hours: 45
3.0 Credits
Fashion Design & Technology | Course #: FTFDSC315 | Section: Sum 4 | Open
This hands-on course will take students from the rudimentary skills and techniques necessary both in terms of mechanized and hand techniques to allow for the creation of simple cotton garments. In the second level the focus will shift to complex design strategies and construction which are most frequently employed as industry standards.


Contact Hours: 90
3.0 Credits
Fashion Merchandising | Course #: FTFMFM280 | Section: Sum 4 | Open
This course is an introduction to marketing and merchandising concepts in the fashion industry. Emphasis is placed on the apparel and accessory industry in Italy. Students learn terminologies specific to the field. Topics include the meaning of the brand in today's consumer market, how to forecast trends, the product supply chain, the vertical business model and outsourcing, visual merchandising, advertising, different forms of in store and non-store retail, consumer behavior and profiles, and store location and design. On-site visits to fashion retailers in Florence are an integral part of this course with suggested field trips to local designers as well as to fashion museums such as the Gucci Museum. Other topics include: Product development cycle of the fashion industry: the initial forecast, consumer analysis, marketing plans, sourcing and presenting the product. The importance of retail marketing and experience shopping - visual merchandising through analysis of store layout. The course will also cover market research and target customer identification, visual merchandising, direct marketing, internet and social media, and traditional advertising, and will focus on how to generate media attention through public relations (press relations, press kit releases, sponsorships, events, etc.).
Contact Hours: 45

Fine Arts

3.0 Credits
Art Education | Course #: FAAEGA350 | Section: Sum 4 | Open
Pre-requisite: Cover letter, CV, and material pertinent to the chosen area, interview.
The objectives of this special project are based on creating an opportunity for the student to observe and participate in the coordinating and curating activities of an art gallery. Students will be exposed to various tasks including daily operations, exhibitions, catalog creation, show installation, and interaction with local and international artists. The student will also assist the on-site curator with promotional tasks ranging from press releases to social networking. This special project course features experiential learning hours with our Community Engagement Member Institutions (CEMI). CEMI are dynamic learning environments created to foster learning through a structured interaction with the community. Students will be involved in learning by doing through real projects and integration with the local population and territory in order to remove cultural and learning barriers as well as to develop a strong likelihood for success in life. The experiential learning hours are fully supervised by instructors who track students step by step during their learning experience, monitor and advise according to student needs, and support student initiative. This unique learning model allows students to benefit from an all-encompassing educational experience based on theory and practice in real enterprises, learning of comprehensive operational processes, problem-solving, leadership, and management.
Contact Hours: 150
3.0 Credits
Painting & Drawing | Course #: FAPDFS225 | 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 #: FWBPBI325 | 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
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 #: FWBPBP550 | 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
Baking and Pastry | Course #: FWBPCA450 | 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
This course introduces the principles involved in tempering chocolate, creating chocolate sculptures, forming simple centerpieces, and preparing chocolates and other confections with soft, hard, and liquid centers. Students learn to use traditional and contemporary production methods in creating confections both by hand and with special equipment. Efficient methods to increase productivity in this highly specialized field will be highlighted.
Contact Hours: 45
3.0 Credits
Baking and Pastry | Course #: FWBPPP506 | Section: Sum 4 | Open
Pre-requisite: Apicius Baking and Pastry Level 2 coursework or equivalent.
This course explores stimulating applications of both classic and contemporary pastry techniques to pastry shop and la carte restaurant production. The program focuses on the following main topics: the use of freezing temperatures through a survey of the possible applications in which precise and specific temperatures and ingredients are balanced and play a fundamental role, handling fresh and seasonal fruits in pastry production, and the increasing use of ingredients such as thickening and gelling agents in order to create products with unexpectedly smooth textures, a wide variety of gels and contemporary mousses, and pastry applications of molecular gastronomy. Through this experience, students will understand the role of specific ingredients in ice production in order to serve frozen desserts with a perfect balance between texture and temperature. The course will address professional techniques of pastry arts classics such as semifreddo, bomba gelato, parfait, and bon bons. Special emphasis will be placed on the use of liquid nitrogen for different purposes other than freezing, such as the stimulating effects of carbonation on food flavor perception and the application of frozen food processing with the Pacojet food processor. The course offers a full immersion in pastry lab production with an important focus on techniques that can be available in a professional environment and allow pastry chefs to develop their creativity and reach new unexpected results. Prerequisites: Apicius Baking and Pastry Level 2 coursework or equivalent.
Contact Hours: 45
3.0 Credits
Culinary Arts | Course #: FWCAHW345 | 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 #: FWCAPC506 | Section: Sum 4 | Open
Pre-requisite: Apicius Culinary Arts Level 3 coursework or equivalent.
The course is divided into three phases and explores stimulating applications of contemporary cuisine. Precision cooking and texture development apply the latest scientific discoveries to food production and may require special instruments for the achievement of specific results. This course focuses on techniques that can be available in a professional environment and allow chefs to development their creativity in order to reach new and sometimes unexpected results. Phase 1, Temperature Application: This phase explores the possible applications in which precise and specific temperatures play a fundamental role. The microbiology as well as the sanitation practices for precision and low temperature cooking will be covered, with a complete overview of contemporary methods, equipment, and procedures used in contemporary kitchens and in food production labs. Special emphasis will be placed on sous-vide cooking through the use of the immersion circulator, applications of liquid nitrogen for different purposes other than freezing, stimulating effects of carbonation on food flavor perception, and the application of frozen food processing with the Pacojet food processor. Phase 2, Gels and Thickening Agents: This phase examines how contemporary chefs and food technologists use ingredients in ways that earlier generations would have never imagined. Topics will analyze the increasing use of ingredients such as thickening and gelling agents in order to create sauces with unexpectedly smooth textures, hot and cold gels, firm coating gels, and methylcellulose gels. With the support of a chemist, specific additives will be evaluated, discussed, and tested. Phase 3, Gases and Air-Based Preparations: This phase focuses on contemporary techniques of texture changes obtained by incorporating specific gases into foods in order to modify familiar textures, improve presentation methods, and serve unusual and contemporary dishes. Items such as foams, froth, and puffed snacks will be analyzed. Students will examine and test diverse types of foams, both hot and cold with different foaming agents from animal and vegetable sources, as well as learn how to produce light foams, thick fine-textured foams, textured snacks, airs, and froths. Prerequisites: Apicius Culinary Arts Level 3 coursework or equivalent.
Contact Hours: 45
3.0 Credits
Culinary Arts | Course #: FWCARC630 | Section: Sum 4 | Open
Pre-requisite: Advanced Italian Restaurant Cooking I or equivalent.
This course represents the definitive experience for students approaching the world of professional cooking and professionals that want to perfect their skills in contemporary cuisine.
The course will provide a deeper insight into the preparation of contemporary dishes and will allow students to put their skills into practice in Italian restaurant settings. Along with learning advanced contemporary cooking techniques, students will manage the kitchen acting as sous chefs on a rotating basis, reporting directly to the Chef instructor and collaborating with the operational organization of the kitchen brigade. Students are asked to organize inventories and food cost control operations, guarantee the regular compilation of HACCP documents and provide an equipment maintenance schedule. The topics covered will include cold smoking application, the use of whipping syphon and contemporary style sauces.
Emphasis will be placed on new culinary trends and the developing branch of food pairing in order to broaden students knowledge of flavor combinations thanks to a scientific approach to tastes and flavors.
The course includes four workshops, held during the semester intersessions, to offer a full-immersion in specialty fresh pasta production, traditional Italian seafood cuisine, gourmet vegetables cuisine and management of a daily market menu, plus a traditional Italian pastry experience.
 This course consists of experiential learning hours with our Community Engagement Member Institutions (CEMI). CEMI are dynamic learning environments created to foster learning through a structured interaction with the community. In addition to regular lecture hours, students will be involved in learning by doing through real projects and integration with the local population and territory in order to remove cultural and learning barriers as well as to develop a strong likelihood for success in life. The experiential learning hours are fully supervised by instructors who track students step by step during their learning experience, monitor and advise according to student needs, and support student initiative. This unique learning model allows students to benefit from an all-encompassing educational experience based on theory and practice in real enterprises, learning of comprehensive operational processes, problem-solving, leadership, and management. Prerequisites: Advanced Italian Restaurant Cooking I or equivalent. Special notes: This course includes mandatory team projects throughout the academic session.
Contact Hours: 150
3.0 Credits
Culinary Arts | Course #: FWCATF340 | Section: Sum 4 | Open
Pre-requisite: Open to culinary arts majors or students who have taken previous culinary arts coursework.
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 #: FWSPCA470 | 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
Dietetics & Nutrition | Course #: FWDNHN150 | Section: Sum 4 | Open
Studies have shown that following the Mediterranean diet has many health benefits, especially when combined with exercise. This course includes lectures on various forms of physical and lifestyle activities and an overview of their respective health benefits. Lectures will also include visits to athletic centers within the local community and the nutritional aspects of the Mediterranean diet, and particularly the Italian culinary tradition. Cooking labs, wine tastings, and physical activity are integral components of the course and will result in the creation of a customized exercise and nutritional program by the student. This course also features a field learning component in relevant Italian locations to supplement and enrich academic topics.


Contact Hours: 45
3.0 Credits
Dietetics & Nutrition | Course #: FWDNIN305 | Section: Sum 4 | Open
This course introduces students to the basic nutrition concepts such as calories, nutrient density and dietary reference intake. Through the course the characteristics and the role of the basic nutrients (protein, carbohydrates, lipids, vitamins and minerals) will be closely examined and different food combinations analyzed and discussed. The concept of food pyramid will be extensively analyzed and different food pyramids and their cultural and scientific backgrounds compared: the Mediterranean, the USDA, the traditional Latin American, the Asian and the Vegetarian. Menu composition and meal planning will be discussed form the nutritionist's point of view.
Contact Hours: 45
3.0 Credits
Food & Culture | Course #: FWFCFF347 | 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 #: FWFCHW345 | 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 Expertise | Course #: FWWEWS350 | Section: Sum 4 | Open
Pre-requisite: Cover letter, CV, and material pertinent to the chosen area, interview.
Students enrolled in Wine Service Beverage Management special project will be acquire and practice skills related to managing the wine and beverage service at GANZO, the school restaurant and creative learning lab of Apicius International School of Hospitality. Under the leadership and supervision of wine service professionals, students will also have the opportunity to develop an understanding of the activities, functions, and organization of a restaurant and/or wineries. The aim of the special project is to increase knowledge of wine service, presentation methods, restaurant procedures, wine expertise, and pairing in the hospitality industry. This special project course features experiential learning hours with our Community Engagement Member Institutions (CEMI). CEMI are dynamic learning environments created to foster learning through a structured interaction with the community. Students will be involved in learning by doing through real projects and integration with the local population and territory in order to remove cultural and learning barriers as well as to develop a strong likelihood for success in life. The experiential learning hours are fully supervised by instructors who track students step by step during their learning experience, monitor and advise according to student needs, and support student initiative. This unique learning model allows students to benefit from an all-encompassing educational experience based on theory and practice in real enterprises, learning of comprehensive operational processes, problem-solving, leadership, and management.
Contact Hours: 150
3.0 Credits
Wine Expertise | Course #: FWWEWW360 | Section: Sum 4 | Open
This course has been designed to provide students with an in-depth knowledge of the main wine producing countries of the Old World as France, Spain, Germany, Austria, Portugal, Hungary, Greece, Slovenia and of course Italy. Students will be guided across Europe to discover the principal wine areas and native grape varieties, with a specific focus on the cultural heritage and winemaking tradition that belong to each country. Course topics include the different appellation systems, soil characteristics, and basics of winemaking process. The course also offers an introduction to wine tasting in order to better understand the original features of the wines from each country.
Contact Hours: 45

Global Studies

3.0 Credits
Anthropology | Course #: GSANCI202 | 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
6.0 Credits
Anthropology | Course #: GSANCI207 | Open
One week of on-site field learning in different locations before semester/summer sessions: Rome, Tuscan coast, Cinque Terre (Fall-Summer); Rome, Orvieto, Perugia (Spring). Upon completion of the field learning week, the course continues as a regular academic session in Florence. The study of Italian culture helps the student to acquire a deep awareness of both cultural unity and regional diversity. This one-week intensive course is intended to provide students with an in-depth introduction to Italian culture and to broaden one�s awareness and understanding of the role of cultural heritage in customs and lifestyles. Lectures will provide students with an organized, focused, and academic understanding of Italian history, art, architecture, food, religion, and culture. The course provides additional enrichment through basic notions of Italian language and terminology along with assigned readings and a final paper. On-site teaching is a significant part of this course and aims to provide the student with an incomparable experience of studying important sites of artistic, architectural, and social relevance in present-day Italy. Students are encouraged to observe the sites through active participation and to discuss their observations using specific and analytic social assessment skills. This class includes field learning hours. Field learning is a method of educating through first-hand experience. Skills, knowledge, and experience are acquired outside of the traditional academic classroom setting and may include field activities, field research, and service learning projects. The field learning experience is cultural because it is intended to be wide-reaching, field-related content is not limited to the course subject but seeks to supplement and enrich academic topics. Students will have the opportunity to integrate theory and practice while experiencing Italian culture, art, and community within the Italian territory. Faculty will lead students in experiencing Italian culture through guided projects and field experiences as planned for the course. Field learning will be developed through classroom preparation, follow up projects, and guided learning outcomes. Field learning will provide students with the opportunity to develop skills and appreciate the multifold components of Italian Culture through direct experience. Field education will advance student learning as a relationship-centered process.
Contact Hours: 90
3.0 Credits
Happiness Sciences | Course #: GSHSHN150 | Section: Sum 4 | Open
Studies have shown that following the Mediterranean diet has many health benefits, especially when combined with exercise. This course includes lectures on various forms of physical and lifestyle activities and an overview of their respective health benefits. Lectures will also include visits to athletic centers within the local community and the nutritional aspects of the Mediterranean diet, and particularly the Italian culinary tradition. Cooking labs, wine tastings, and physical activity are integral components of the course and will result in the creation of a customized exercise and nutritional program by the student. This course also features a field learning component in relevant Italian locations to supplement and enrich academic topics.

Contact Hours: 45

Hospitality

3.0 Credits
Hospitality and Tourism Management | Course #: HPHTIE200 | Section: Sum 4 | 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
Hospitality and Tourism Management | Course #: HPHTIH300 | Section: Sum 4 | Open

Provides a fundamental overview of the hospitality industry and its main segments: hotel, restaurant, management services, and clubs. The operational sectors of the industry as well as managerial components and skills will be explored. All of the following topics will be examined: development of tourism; demand for travel, examination of food and beverages industry, associations and organizations related to hospitality as a sub-segment of the tourism industry. Career opportunities in the
hospitality industry will be discussed and students will be encouraged to develop their own career plan.
Contact Hours: 45
3.0 Credits
Restaurant, Food and Beverage Management | Course #: HPFBRM350 | Section: Sum 4 | Open
Pre-requisite: Cover letter, CV, and material pertinent to the chosen area, interview
This special project course will focus on the basic understanding of restaurant management, including service management and customer relations, menu planning, and wine list development under the supervision of wine experts. Students will observe and analyze the main operational areas of the restaurant such as food safety and sanitation, guest services, operational responsibilities, and staff communication. Moreover, students will learn how to maintain daily records of customers, sales and costs, as well as produce monthly records. Students will assist the manager in setting service standards and creating a platform for all restaurant operations in accordance with restaurant needs. This special project course features experiential learning hours with our Community Engagement Member Institutions (CEMI). CEMI are dynamic learning environments created to foster learning through a structured interaction with the community. Students will be involved in learning by doing through real projects and integration with the local population and territory in order to remove cultural and learning barriers as well as to develop a strong likelihood for success in life. The experiential learning hours are fully supervised by instructors who track students step by step during their learning experience, monitor and advise according to student needs, and support student initiative. This unique learning model allows students to benefit from an all-encompassing educational experience based on theory and practice in real enterprises, learning of comprehensive operational processes, problem-solving, leadership, and management. .
Contact Hours: 150
3.0 Credits
Spa Management | Course #: HPSMSM300 | Section: Sum 4 | Open
coming soon
Contact Hours: 45

Interior Design, Environmental Architecture, and Sustainability

3.0 Credits
Product Design | Course #: IDPDPF285 | Section: Sum 4 | Open
Pre-requisite:
coming soon



Contact Hours: 45

Italian Studies and Linguistics

3.0 Credits
Italian Cultural Studies | Course #: ISISCI200 | Open
Pre-requisite:
One week of on-site field learning in different locations before session start: Rome, Tuscan coast, Cinque Terre (Fall-Summer); Rome, Orvieto, Perugia (Spring). The study of Italian culture helps the student to acquire a deep awareness of both cultural unity and regional diversity. This one-week intensive course is intended to provide students with an in-depth introduction to Italian culture and to broaden one�s awareness and understanding of the role of cultural heritage in customs and lifestyles. Lectures will provide students with an organized, focused, and academic understanding of Italian history, art, architecture, food, religion, and culture. The course provides additional enrichment through basic notions of Italian language and terminology along with assigned readings and a final paper. On-site teaching is a significant part of this course and aims to provide the student with an incomparable experience of studying important sites of artistic, architectural, and social relevance in present-day Italy. Students are encouraged to observe the sites through active participation and to discuss their observations using specific and analytic social assessment skills. This class includes field learning hours. Field learning is a method of educating through first-hand experience. Skills, knowledge, and experience are acquired outside of the traditional academic classroom setting and may include field activities, field research, and service learning projects. The field learning experience is cultural because it is intended to be wide-reaching, field-related content is not limited to the course subject but seeks to supplement and enrich academic topics. Students will have the opportunity to integrate theory and practice while experiencing Italian culture, art, and community within the Italian territory. Faculty will lead students in experiencing Italian culture through guided projects and field experiences as planned for the course. Field learning will be developed through classroom preparation, follow up projects, and guided learning outcomes. Field learning will provide students with the opportunity to develop skills and appreciate the multifold components of Italian Culture through direct experience. Field education will advance student learning as a relationship-centered process.
Contact Hours: 45
3.0 Credits
Italian Cultural Studies | Course #: ISISCI202 | 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
3.0 Credits
Italian Language | Course #: ISITIB101 | 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 | Course #: ISITII201 | 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 | Course #: ISITII250 | 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

Journalism, Communication, and Publishing

3.0 Credits
Mass Communications | Course #: CPMCPR350 | Section: Sum 4 | Open
Pre-requisite: Cover letter, CV, and material pertinent to the chosen area, interview.
Through the public relations experiential learning project, students will learn how to promote an organization's business and image. Public relations activities will focus on managing an organization's key messages through content management. Communication strategies, including social media, will be a major emphasis in public relations-related projects. Students will be guided throughout their involvement in PR operations and measuring PR results. This special project course features experiential learning hours with our Community Engagement Member Institutions (CEMI). CEMI are dynamic learning environments created to foster learning through a structured interaction with the community. Students will be involved in learning by doing through real projects and integration with the local population and territory in order to remove cultural and learning barriers as well as to develop a strong likelihood for success in life. The experiential learning hours are fully supervised by instructors who track students step by step during their learning experience, monitor and advise according to student needs, and support student initiative. This unique learning model allows students to benefit from an all-encompassing educational experience based on theory and practice in real enterprises, learning of comprehensive operational processes, problem-solving, leadership, and management.
Contact Hours: 150
3.0 Credits
Publishing | Course #: CPPULM330 | Section: Sum 4 | Open
The first of a two part series on magazine production, lifestyle Magazine I gives students a professional magazine production experience in an academic course. Students, under the supervision of faculty members, will curate every phase of production brainstorming, design, writing, photos, editing, layouts, production and distribution of a full color lifestyle magazine produced by the institution. the magazine and its semester format will represent the students approach to living in Florence and topics such as the arts, gastronomy, travel, style, city scenes, etc from a cutting edge perspective that seeks to challenge and go beyond the surface of a city. this project requires additional hours outside of regularly scheduled class times.
Contact Hours: 45

Liberal Arts

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

Pre-semester Field Learning program Sunday Aug 27, 2017 - Students arrive (Rome, by 5pm) Monday Aug 28 - Orientation Monday Aug 28 to Sunday Sept 3 Cultural Introduction to Italy Sunday Sept 3 - Classes end (Florence)
Contact Hours: 45
3.0 Credits
Art History and Architecture | Course #: LAAHAH210 | 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 #: LAAHCI202 | 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
3.0 Credits
Criminology | Course #: LACMHM380 | Section: Sum 4 | Open
This course discusses the origins and development of the Mafia in the context of Italian politics, economics and society from the nineteenth century until the present day. Special focus will be given to judicial procedures against the Mafia in the past 30 years, to the nature of Mafia activities and their spread beyond Sicily to the Italian mainland and the relationship of 'Cosa Nostra' to the United States. Lectures and discussions will be heavily supplemented with newspaper/magazine articles, films (documentary and fictional) and contemporary literature.
Please note that films and documentaries will be viewed outside of
regularly scheduled class time.
Contact Hours: 45
3.0 Credits
English Composition and Creative Writing | Course #: LACWLM330 | Section: Sum 4 | Open
The first of a two-part series on magazine production, this course gives students a professional magazine production experience as an academic course. Students, under the supervision of faculty members, will curate every phase of production brainstorming, design, writing, photos, editing, layouts, production, and distribution of a professional lifestyle magazine produced by the institution. The magazine and its semiannual format will represent the student's approach to living in Florence and topics such as the arts, gastronomy, travel, style, city scenes, etc. from a cutting edge perspective that seeks to challenge and go beyond the surface of a city. Course projects and activities will interact with the journalism activities of Blending, the magazine of FUA's campus press Ingorda. This project requires additional hours outside of regularly scheduled class times. This class includes experiential learning with CEMI.
Contact Hours: 45
6.0 Credits
European Cultural Studies | Course #: ISISCI207 | Open
One week of on-site field learning in different locations before semester/summer sessions: Rome, Tuscan coast, Cinque Terre (Fall-Summer); Rome, Orvieto, Perugia (Spring). Upon completion of the field learning week, the course continues as a regular academic session in Florence. The study of Italian culture helps the student to acquire a deep awareness of both cultural unity and regional diversity. This one-week intensive course is intended to provide students with an in-depth introduction to Italian culture and to broaden one�s awareness and understanding of the role of cultural heritage in customs and lifestyles. Lectures will provide students with an organized, focused, and academic understanding of Italian history, art, architecture, food, religion, and culture. The course provides additional enrichment through basic notions of Italian language and terminology along with assigned readings and a final paper. On-site teaching is a significant part of this course and aims to provide the student with an incomparable experience of studying important sites of artistic, architectural, and social relevance in present-day Italy. Students are encouraged to observe the sites through active participation and to discuss their observations using specific and analytic social assessment skills. This class includes field learning hours. Field learning is a method of educating through first-hand experience. Skills, knowledge, and experience are acquired outside of the traditional academic classroom setting and may include field activities, field research, and service learning projects. The field learning experience is cultural because it is intended to be wide-reaching, field-related content is not limited to the course subject but seeks to supplement and enrich academic topics. Students will have the opportunity to integrate theory and practice while experiencing Italian culture, art, and community within the Italian territory. Faculty will lead students in experiencing Italian culture through guided projects and field experiences as planned for the course. Field learning will be developed through classroom preparation, follow up projects, and guided learning outcomes. Field learning will provide students with the opportunity to develop skills and appreciate the multifold components of Italian Culture through direct experience. Field education will advance student learning as a relationship-centered process.
Contact Hours: 90
3.0 Credits
History | Course #: LAHSHM380 | Section: Sum 4 | Open
This course discusses the origins and development of the Mafia in the context of Italian politics, economics and society from the nineteenth century until the present day. Special focus will be given to judicial procedures against the Mafia in the past 30 years, to the nature of Mafia activities and their spread beyond Sicily to the Italian mainland and the relationship of 'Cosa Nostra' to the United States. Lectures and discussions will be heavily supplemented with newspaper/magazine articles, films (documentary and fictional) and contemporary literature.
Please note that films and documentaries will be viewed outside of
regularly scheduled class time.
Contact Hours: 45
3.0 Credits
Philosophy | Course #: LAPLBE320 | Section: Sum 4 | Open
This course examines the ethics of medical practices and issues in contemporary society. Coursework will pose questions regarding areas that affect human life and death. Topics include practices such as euthanasia, birth control and abortion, cloning, genetic engineering, and biomedical research. Students will analyze the ethical nature of covered practices, how they affect humans on individual and social scales, and the relationship between patients and physicians and medical structures in terms of information, consent, and responsibility. Case studies from local European as well as non-European countries will be closely considered for discussion and study.
Contact Hours: 45
3.0 Credits
Psychology | Course #: LAPYAD290 | Section: Sum 4 | Open
This course examines the practice and basic principles of addiction to drugs of abuse such as heroin, alcohol, tobacco, cannabis or cocaine. Course topics will cover the epidemiology of drug abuse, the experimental models used in brain research, and the pathological consequences of drug addiction (including heavy drinking and smoking). The course will extend the concept of addiction to pathological behaviors such as compulsive consumption of palatable food, physical exercise dependence, compulsive shopping, sexual hyperactivity, internet abuse, and gambling. The neurochemical mechanisms that are shared and lead from reward to positive reinforcement, loss of control, and dependence will be examined. The symptomatological and neurochemical similarities and differences between drug and behavioral addiction will be addressed, along with the self-destructive behaviors, tolerance, craving, and withdrawal symptoms that both types of dependence produce. The course traces also the basic aspects of human biology and physiology that are needed to fully comprehend the topics at hand, including the neuronal circuits and neurotransmitters that are altered by both natural and artificial rewards. Students will also learn how to analyze scientific data and correctly interpret the information that is published in peer-reviewed international scientific journals. Finally, students will gain an understanding of the social and ethical implications of drug and behavioral addiction and of the peculiar features of this problem in different countries, with an emphasis on the European and Italian approach as compared with other areas of the world.
Contact Hours: 45
3.0 Credits
Psychology | Course #: LAPYAP410 | Section: Sum 4 | Open
Pre-requisite: Introductory course on research methods in psychology or equivalent.
What is "normal"? When asking ourselves this question, we often look to what is beyond the typical to contextualize what we consider normal. From the perspective of psychology, we all exhibit behavior at times that is not considered typical; but what is the line in which the behavior goes from quirky to clinical? This course aims to look deeper into the disordered personality to better understand the topics associated with abnormal psychology, with an emphasis on the classification, assessment and etiology of disorders, as well as analysis of the historical, cultural and sociological aspects as they relate to diagnosis. Examination of mood, personality, dissociative, and psychotic disorders, as well as fear and anxiety and the effects of stress will all be addressed in this course to allow students to gain a critical understanding of the factors that contribute to their causes and clinical approaches. As this course takes place in Italy, the Italian perspective of mental health will be a fundamental aspect of cultural analysis to develop a global sensitivity towards the topics the addressed. Prerequisites: Introductory course on research methods in psychology or equivalent.
Contact Hours: 45

Life Studies / Human Services

3.0 Credits
Health Humanities | Course #: LSHHAD290 | Section: Sum 4 | Open
This course examines the practice and basic principles of addiction to drugs of abuse such as heroin, alcohol, tobacco, cannabis or cocaine. Course topics will cover the epidemiology of drug abuse, the experimental models used in brain research, and the pathological consequences of drug addiction (including heavy drinking and smoking). The course will extend the concept of addiction to pathological behaviors such as compulsive consumption of palatable food, physical exercise dependence, compulsive shopping, sexual hyperactivity, internet abuse, and gambling. The neurochemical mechanisms that are shared and lead from reward to positive reinforcement, loss of control, and dependence will be examined. The symptomatological and neurochemical similarities and differences between drug and behavioral addiction will be addressed, along with the self-destructive behaviors, tolerance, craving, and withdrawal symptoms that both types of dependence produce. The course traces also the basic aspects of human biology and physiology that are needed to fully comprehend the topics at hand, including the neuronal circuits and neurotransmitters that are altered by both natural and artificial rewards. Students will also learn how to analyze scientific data and correctly interpret the information that is published in peer-reviewed international scientific journals. Finally, students will gain an understanding of the social and ethical implications of drug and behavioral addiction and of the peculiar features of this problem in different countries, with an emphasis on the European and Italian approach as compared with other areas of the world.
Contact Hours: 45
3.0 Credits
Health Humanities | Course #: LSHHAP410 | Section: Sum 4 | Open
Pre-requisite: Introductory course on research methods in psychology or equivalent.
What is �normal�? When asking ourselves this question, we often look to what is beyond the typical to contextualize what we consider normal. From the perspective of psychology, we all exhibit behavior at times that is not considered typical; but what is the line in which the behavior goes from quirky to clinical? This course aims to look deeper into the disordered personality to better understand the topics associated with abnormal psychology, with an emphasis on the classification, assessment and etiology of disorders, as well as analysis of the historical, cultural and sociological aspects as they relate to diagnosis. Examination of mood, personality, dissociative, and psychotic disorders, as well as fear and anxiety and the effects of stress will all be addressed in this course to allow students to gain a critical understanding of the factors that contribute to their causes and clinical approaches. As this course takes place in Italy, the Italian perspective of mental health will be a fundamental aspect of cultural analysis to develop a global sensitivity towards the topics the addressed. Prerequisites: Introductory course on research methods in psychology or equivalent.
Contact Hours: 120
3.0 Credits
Health Humanities | Course #: LSHHBE320 | Section: Sum 4 | Open
This course examines the ethics of medical practices and issues in contemporary society. Coursework will pose questions regarding areas that affect human life and death. Topics include practices such as euthanasia, birth control and abortion, cloning, genetic engineering, and biomedical research. Students will analyze the ethical nature of covered practices, how they affect humans on individual and social scales, and the relationship between patients and physicians and medical structures in terms of information, consent, and responsibility. Case studies from local European as well as non-European countries will be closely considered for discussion and study.
Contact Hours: 45
3.0 Credits
Sociology | Course #: LSSOCI202 | 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

Professional Studies and Experiential Learning

3.0 Credits
Experiential Learning | Course #: FWBPPA450 | 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
3.0 Credits
Experiential Learning | Course #: PSELPA450 | 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
3.0 Credits
Experiential Learning | Course #: PSELRC630 | Section: Sum 4 | Open
Pre-requisite: Advanced Italian Restaurant Cooking I or equivalent.
This course represents the definitive experience for students approaching the world of professional cooking and professionals that want to perfect their skills in contemporary cuisine.
The course will provide a deeper insight into the preparation of contemporary dishes and will allow students to put their skills into practice in Italian restaurant settings. Along with learning advanced contemporary cooking techniques, students will manage the kitchen acting as sous chefs on a rotating basis, reporting directly to the Chef instructor and collaborating with the operational organization of the kitchen brigade. Students are asked to organize inventories and food cost control operations, guarantee the regular compilation of HACCP documents and provide an equipment maintenance schedule. The topics covered will include cold smoking application, the use of whipping syphon and contemporary style sauces.
Emphasis will be placed on new culinary trends and the developing branch of food pairing in order to broaden students knowledge of flavor combinations thanks to a scientific approach to tastes and flavors.
The course includes four workshops, held during the semester intersessions, to offer a full-immersion in specialty fresh pasta production, traditional Italian seafood cuisine, gourmet vegetables cuisine and management of a daily market menu, plus a traditional Italian pastry experience.
 This course consists of experiential learning hours with our Community Engagement Member Institutions (CEMI). CEMI are dynamic learning environments created to foster learning through a structured interaction with the community. In addition to regular lecture hours, students will be involved in learning by doing through real projects and integration with the local population and territory in order to remove cultural and learning barriers as well as to develop a strong likelihood for success in life. The experiential learning hours are fully supervised by instructors who track students step by step during their learning experience, monitor and advise according to student needs, and support student initiative. This unique learning model allows students to benefit from an all-encompassing educational experience based on theory and practice in real enterprises, learning of comprehensive operational processes, problem-solving, leadership, and management. Prerequisites: Advanced Italian Restaurant Cooking I or equivalent. Special notes: This course includes mandatory team projects throughout the academic session.
Contact Hours: 150
3.0 Credits
Experiential Learning | Course #: PSELRD480 | Section: Sum 4 | Open
Pre-requisite: Baking Techniques II: Italian Pastry Techniques or equivalent.
Dessert is the last dish of a meal, mainly eaten for pleasure thus must be tempting, balanced and somehow matching the meal in an appropriate way. This course covers the preparation and service of hot and cold desserts with a focus on individual cakes and restaurant desserts, and the components involved in their preparation. Students will learn and understand the differences between pastry lab and restaurant kitchen organization, the different logic of production and the importance of offering home-made desserts matching special dietary requirements. Emphasis will be placed on station organization, timing, and stations coordination for restaurant dessert production and service. Students will experience fried products, cakes, tarts, souffl, stirred and baked custards, mousses and bavarians and will understand the characteristics of a gourmet dessert. The production will concentrate on individual portion desserts as well as traditional style whole cakes and tortes to be portioned. Special focus will be placed on dessert sauces, decorations and plating styles. Students will learn the history of restaurant desserts and understand the different needs and the organization of a restaurant depending on its style and concept. Students will develop a dessert menu from the perspective of variety in the offer, costs, and practicality. This course consists of experiential learning hours with our Community Engagement Member Institutions (CEMI). CEMI are dynamic learning environments created to foster learning through a structured interaction with the community. In addition to regular lecture hours, students will be involved in learning by doing through real projects and integration with the local population and territory in order to remove cultural and learning barriers as well as to develop a strong likelihood for success in life. The experiential learning hours are fully supervised by instructors who track students step by step during their learning experience, monitor and advise according to student needs, and support student initiative. This unique learning model allows students to benefit from an all-encompassing educational experience based on theory and practice in real enterprises, learning of comprehensive operational processes, problem-solving, leadership, and management. Prerequisites: Baking Techniques II: Italian Pastry Techniques or equivalent.
Contact Hours: 150
3.0 Credits
Experiential Learning | Course #: PSSPGA350 | Section: Sum 4 | Open
Pre-requisite: Prerequisites: Cover letter, CV, and material pertinent to the chosen area, interview.
The objectives of this special project are based on creating an opportunity for the student to observe and participate in the coordinating and curating activities of an art gallery. Students will be exposed to various tasks including daily operations, exhibitions, catalog creation, show installation, and interaction with local and international artists. The student will also assist the on-site curator with promotional tasks ranging from press releases to social networking. This special project course features experiential learning hours with our Community Engagement Member Institutions (CEMI). CEMI are dynamic learning environments created to foster learning through a structured interaction with the community. Students will be involved in learning by doing through real projects and integration with the local population and territory in order to remove cultural and learning barriers as well as to develop a strong likelihood for success in life. The experiential learning hours are fully supervised by instructors who track students step by step during their learning experience, monitor and advise according to student needs, and support student initiative. This unique learning model allows students to benefit from an all-encompassing educational experience based on theory and practice in real enterprises, learning of comprehensive operational processes, problem-solving, leadership, and management.
Contact Hours: 150
3.0 Credits
Experiential Learning | Course #: PSSPGR350 | Section: Sum 4 | Open
Pre-requisite: Cover letter, CV, and material pertinent to the chosen area, interview.
This special project allows students to interact with the local community in Florence through experiential learning in collaboration with the Community Engagement Member Institutions affiliated with Florence University of the Arts. These community projects are directly linked to the academic divisions of FUA and open to the general public in order to share academic results with the greater community. This special project course features experiential learning hours with our Community Engagement Member Institutions (CEMI). CEMI are dynamic learning environments created to foster learning through a structured interaction with the community. Students will be involved in learning by doing through real projects and integration with the local population and territory in order to remove cultural and learning barriers as well as to develop a strong likelihood for success in life. The experiential learning hours are fully supervised by instructors who track students step by step during their learning experience, monitor and advise according to student needs, and support student initiative. This unique learning model allows students to benefit from an all-encompassing educational experience based on theory and practice in real enterprises, learning of comprehensive operational processes, problem-solving, leadership, and management.
Contact Hours: 150
3.0 Credits
Experiential Learning | Course #: PSSPPR350 | Section: Sum 4 | Open
Pre-requisite: Cover letter, CV, and material pertinent to the chosen area, interview.
Through the public relations experiential learning project, students will learn how to promote an organization's business and image. Public relations activities will focus on managing an organization's key messages through content management. Communication strategies, including social media, will be a major emphasis in public relations-related projects. Students will be guided throughout their involvement in PR operations and measuring PR results. This special project course features experiential learning hours with our Community Engagement Member Institutions (CEMI). CEMI are dynamic learning environments created to foster learning through a structured interaction with the community. Students will be involved in learning by doing through real projects and integration with the local population and territory in order to remove cultural and learning barriers as well as to develop a strong likelihood for success in life. The experiential learning hours are fully supervised by instructors who track students step by step during their learning experience, monitor and advise according to student needs, and support student initiative. This unique learning model allows students to benefit from an all-encompassing educational experience based on theory and practice in real enterprises, learning of comprehensive operational processes, problem-solving, leadership, and management.
Contact Hours: 150
3.0 Credits
Experiential Learning | Course #: PSSPRM350 | Section: Sum 4 | Open
Pre-requisite: Cover letter, CV, and material pertinent to the chosen area, interview
This special project course will focus on the basic understanding of restaurant management, including service management and customer relations, menu planning, and wine list development under the supervision of wine experts. Students will observe and analyze the main operational areas of the restaurant such as food safety and sanitation, guest services, operational responsibilities, and staff communication. Moreover, students will learn how to maintain daily records of customers, sales and costs, as well as produce monthly records. Students will assist the manager in setting service standards and creating a platform for all restaurant operations in accordance with restaurant needs. This special project course features experiential learning hours with our Community Engagement Member Institutions (CEMI). CEMI are dynamic learning environments created to foster learning through a structured interaction with the community. Students will be involved in learning by doing through real projects and integration with the local population and territory in order to remove cultural and learning barriers as well as to develop a strong likelihood for success in life. The experiential learning hours are fully supervised by instructors who track students step by step during their learning experience, monitor and advise according to student needs, and support student initiative. This unique learning model allows students to benefit from an all-encompassing educational experience based on theory and practice in real enterprises, learning of comprehensive operational processes, problem-solving, leadership, and management. .
Contact Hours: 150
3.0 Credits
Experiential Learning | Course #: PSSPSM350 | Section: Sum 4 | Open
Pre-requisite: Cover letter, CV, and material pertinent to the chosen area, interview
Through this special project course, students will learn from the organization and operation of a sport facility such as a fitness center. The student will learn by assisting with daily operations: checking access records, machine maintenance, organization and management of fitness activities. Students will collaborate with a sports director to organize gym classes, review fitness instructor candidacies, and collaborate with a communications team for the production of promotional materials. Throughout the course, the student will also research relevant sports-related activities in the city of Florence in order to enhance the student's connection with the hosting culture and environment. This special project course features experiential learning hours with our Community Engagement Member Institutions (CEMI). CEMI are dynamic learning environments created to foster learning through a structured interaction with the community. Students will be involved in learning by doing through real projects and integration with the local population and territory in order to remove cultural and learning barriers as well as to develop a strong likelihood for success in life. The experiential learning hours are fully supervised by instructors who track students step by step during their learning experience, monitor and advise according to student needs, and support student initiative. This unique learning model allows students to benefit from an all-encompassing educational experience based on theory and practice in real enterprises, learning of comprehensive operational processes, problem-solving, leadership, and management.
Contact Hours: 150
3.0 Credits
Experiential Learning | Course #: PSSPWS350 | Section: Sum 4 | Open
Pre-requisite: Cover letter, CV, and material pertinent to the chosen area, interview
Students enrolled in Wine Service Beverage Management special project will be acquire and practice skills related to managing the wine and beverage service at GANZO, the school restaurant and creative learning lab of Apicius International School of Hospitality. Under the leadership and supervision of wine service professionals, students will also have the opportunity to develop an understanding of the activities, functions, and organization of a restaurant and/or wineries. The aim of the special project is to increase knowledge of wine service, presentation methods, restaurant procedures, wine expertise, and pairing in the hospitality industry. This special project course features experiential learning hours with our Community Engagement Member Institutions (CEMI). CEMI are dynamic learning environments created to foster learning through a structured interaction with the community. Students will be involved in learning by doing through real projects and integration with the local population and territory in order to remove cultural and learning barriers as well as to develop a strong likelihood for success in life. The experiential learning hours are fully supervised by instructors who track students step by step during their learning experience, monitor and advise according to student needs, and support student initiative. This unique learning model allows students to benefit from an all-encompassing educational experience based on theory and practice in real enterprises, learning of comprehensive operational processes, problem-solving, leadership, and management.
Contact Hours: 150
3.0 Credits
Special Projects | Course #: PSSPBP550 | 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. HAACP food safety and sanitation certification. Cover letter, CV, and material pertinent to the chosen area, interview. Open to culinary arts and baking & pastry majors or students who have taken previous coursework in the above fields. HAACP food safety and sanitation certification. Cover letter, CV, and material pertinent to the chosen area, interview.
Through this special project course, students are involved in back and front of the house operations at Fedora, the school pastry shop. The hands-on experience is designed to prepare future pastry chefs for the production of pastries, baked goods, and desserts. Emphasis is placed on proper baking techniques, knife and piping skills, and mixing methods. Students will learn how to adjust recipes to produce both products in large volumes and specialty items. Students will also perform front of the house duties in order to complete a comprehensive vision and understanding of the activities, functions, and organization of a baking and pastry shop for future entrepreneurial activities. This placement may require early AM shifts, PM shifts, or shifts that take place on weekends. This special project course features experiential learning hours with our Community Engagement Member Institutions (CEMI). CEMI are dynamic learning environments created to foster learning through a structured interaction with the community. Students will be involved in learning by doing through real projects and integration with the local population and territory in order to remove cultural and learning barriers as well as to develop a strong likelihood for success in life. The experiential learning hours are fully supervised by instructors who track students step by step during their learning experience, monitor and advise according to student needs, and support student initiative. This unique learning model allows students to benefit from an all-encompassing educational experience based on theory and practice in real enterprises, learning of comprehensive operational processes, problem-solving, leadership, and management. Additional materials/Dress code: Chef uniform (hat, jacket, pants, hard-toe shoes) required. Prerequisites: Open to culinary arts and baking & pastry majors or students who have taken previous coursework in the above fields. Cover letter, CV, and material pertinent to the chosen area, interview. HAACP food safety and sanitation certification.
Contact Hours: 150
3.0 Credits
Special Projects | Course #: PSSPCA470 | Section: Sum 4 | Open
Pre-requisite: Cover letter, CV, and material pertinent to the chosen area, interview. Open to culinary arts and baking & pastry majors or students who have taken previous coursework in the above fields. HAACP food safety and sanitation certification.
Through this special project course, students are involved in back of the house operations at Ganzo, the school restaurant. Under the supervision of an Executive Chef who manages the operations of the kitchen, culinary arts experiential learning students are involved in the daily operations of the restaurant industry. Line cooks are entry-level kitchen positions that focus on learning technique, speed, and consistency. Students must be highly motivated and understand proper preparation techniques, become familiarized with recipes to ensure consistency, gain a command of timing in the kitchen, reduce and manage food waste, handle commercial kitchen equipment, and perform duties as directed by the kitchen brigade. This placement may require PM scheduling or shifts that take place on weekends and holidays. This special project course features experiential learning hours with our Community Engagement Member Institutions (CEMI). CEMI are dynamic learning environments created to foster learning through a structured interaction with the community. Students will be involved in learning by doing through real projects and integration with the local population and territory in order to remove cultural and learning barriers as well as to develop a strong likelihood for success in life. The experiential learning hours are fully supervised by instructors who track students step by step during their learning experience, monitor and advise according to student needs, and support student initiative. This unique learning model allows students to benefit from an all-encompassing educational experience based on theory and practice in real enterprises, learning of comprehensive operational processes, problem-solving, leadership, and management. Additional materials/Dress code: Chef uniform (hat, jacket, pants, hard-toe shoes) required. Prerequisites: Cover letter, CV, and material pertinent to the chosen area, interview. Open to culinary arts and baking & pastry majors or students who have taken previous coursework in the above fields. HAACP food safety and sanitation certification.
Contact Hours: 150
3.0 Credits
Special Projects | Course #: PSSPRE350 | Section: Sum 4 | Open
Pre-requisite: Cover letter, CV, and material pertinent to the chosen area, interview.
The aim of this placement is to expose students to the principles of real estate management with an emphasis on property management. Students will be familiarized with planning and organizing all the relevant activities and operations of a real estate business in the on-campus bed & breakfast, Dimora. This experiential learning program focuses on front desk operations including reservation management, welcoming guests and basics of customer care. Students will learn how to independently run a hospitality business including property maintenance and quality control management. EL hours may be distributed from Monday through Friday. This placement may require PM shifts. This special project course features experiential learning hours with our Community Engagement Member Institutions (CEMI). CEMI are dynamic learning environments created to foster learning through a structured interaction with the community. Students will be involved in learning by doing through real projects and integration with the local population and territory in order to remove cultural and learning barriers as well as to develop a strong likelihood for success in life. The experiential learning hours are fully supervised by instructors who track students step by step during their learning experience, monitor and advise according to student needs, and support student initiative. This unique learning model allows students to benefit from an all-encompassing educational experience based on theory and practice in real enterprises, learning of comprehensive operational processes, problem-solving, leadership, and management. Additional materials/Dress code: Business casual attire for dress code.
Contact Hours: 150

Sport and Health Sciences

3.0 Credits
Sport Sciences | Course #: SHSSHN150 | Section: Sum 4 | Open
Studies have shown that following the Mediterranean diet has many health benefits, especially when combined with exercise. This course includes lectures on various forms of physical and lifestyle activities and an overview of their respective health benefits. Lectures will also include visits to athletic centers within the local community and the nutritional aspects of the Mediterranean diet, and particularly the Italian culinary tradition. Cooking labs, wine tastings, and physical activity are integral components of the course and will result in the creation of a customized exercise and nutritional program by the student. This course also features a field learning component in relevant Italian locations to supplement and enrich academic topics.

Contact Hours: 45
3.0 Credits
Sport Sciences | Course #: SHSSSM350 | Section: Sum 4 | Open
Pre-requisite: Cover letter, CV, and material pertinent to the chosen area, interview
Through this special project course, students will learn from the organization and operation of a sport facility such as a fitness center. The student will learn by assisting with daily operations: checking access records, machine maintenance, organization and management of fitness activities. Students will collaborate with a sports director to organize gym classes, review fitness instructor candidacies, and collaborate with a communications team for the production of promotional materials. Throughout the course, the student will also research relevant sports-related activities in the city of Florence in order to enhance the student's connection with the hosting culture and environment. This special project course features experiential learning hours with our Community Engagement Member Institutions (CEMI). CEMI are dynamic learning environments created to foster learning through a structured interaction with the community. Students will be involved in learning by doing through real projects and integration with the local population and territory in order to remove cultural and learning barriers as well as to develop a strong likelihood for success in life. The experiential learning hours are fully supervised by instructors who track students step by step during their learning experience, monitor and advise according to student needs, and support student initiative. This unique learning model allows students to benefit from an all-encompassing educational experience based on theory and practice in real enterprises, learning of comprehensive operational processes, problem-solving, leadership, and management.
Contact Hours: 150

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 12, 2020.

Program Add-On: Startup Ventures and Entrepreneurship (1 week / 3 credits)
The 1 week Startup Ventures and Entrepreneurship can be added to the FUA summer IV program. This course is a unique exploration of startup ventures and entrepreneurship from an Italian perspective. Topics introduce the factors involved in initiating new entrepreneurial ventures that have the enduring power to become a successful company. Essential building blocks to be examined are market analysis and strategy, innovation and management, product development, operations, financial frameworks, and competitor analysis. Case studies are drawn from the Italian economy with a local focus on Florentine and Tuscan companies from the perspective of Innovation, Tradition, and Evolution, in order to understand how enterprises in Italy are generating new ventures. The teaching method is a combined approach of lectures, visits, and laboratory activities enhanced by the active participation of involved companies. At the end of the week, students complete their regular summer program. This program add-on course can also be taken along with the regular semester-long course for a total of 6 credits. Please note: students enrolled in this add-on program arrive in Florence on July 12, 2020.

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

Course Changes
Students wishing to make changes to their class schedule prior to departure can do so directly by logging into their FUA student account. Students receive an email confirmation from SAI once the change is accepted. Students are permitted to make as many Add/Drop 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 at which time only one additional change can be made, no exceptions.


Pre-Departure Calendar
May 5 2020
Application Closes
Applications accepted after closing as space permits.
Within 1 week of acceptance
SAI Deposits Due
$500 Confirmation Deposit (applied toward program fee)
$300 Security Deposit (refundable)
April 20 2020
50% of Total Program Fee Due
Students who are accepted and submit SAI deposits after this date will have an amended pay schedule. Either 50% or 100% of Program Fee will be due within 5 business days, based on the deposit payment date.
May 20 2020
SAI Financial Aid Verification Deadline
Students wishing to defer payment until financial aid disbursement must submit the financial aid verification forms to SAI by this date.
May 20 2020
Balance of Total Program Fee Due
June 19 2020
SAI Pre-Departure Form Due

On-Site Calendar
July 19 2020*
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 20 2020
SAI & FUA Orientation
Mandatory orientation introduces students to their city while covering safety, academics, policies, housing, and culture.
July 20 2020
FUA Add/Drop Deadline
Course changes are not allowed after this date.
July 21 2020
FUA Classes Begin
August 6 2020
Final Exams
August 7 2020
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 12 2020 by 5:00pm

* Students adding the Startup Ventures and Entrepreneurship course arrive in Florence (FLR airport) on July 12 2020 by 5:00pm

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).
$4,650
Program Fee: 6 credits
Includes tuition, standard housing and SAI Signature Services (see What’s Included).
$5,850
Optional / Additional Fees:  
Optional Add-on Course (3 credits)
1 week course prior to regular program, includes housing.
$2,450
Optional Private Room Housing Supplement
Private room in a shared apartment, with a shared bathroom.
$275
Optional Homestay Housing Supplement – Shared
Homestay housing in shared occupancy room. Includes daily breakfast and weekday dinner.
$300
Optional Homestay Housing Supplement – Private
Homestay housing in private occupancy room. Includes daily breakfast and weekday dinner.
$490
Add-on Course Credits
Fee for enrollment over 3 or 6 credits.
$550 / credit
Add-on Non-Credit and Field Learning Courses
Fees vary and are paid directly to FUA.
contact SAI
International Mailing Supplement
When applicable, students are charged an international mailing supplement to ensure visa paperwork arrives in a timely manner.
$90

*prices are subject to change

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

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

This is an SAI 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
  • Welcome reception and events
  • SAI orientation to the host city and school
  • SAI staff on-site dedicated to providing personal assistance
  • Student health insurance providing full coverage and medical emergency evacuation
  • Access to and assistance with international cell phone plans
  • Frequent SAI cultural activities and day trips
  • 24-hour on-site emergency support
  • Farewell event with all students

Pre-departure and Re-entry services

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

SAI offers 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.

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

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

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

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

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

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

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

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

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

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

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

About SAI

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