Florence University of the Arts
Winter Quarter Elective 2024
9 - 12 credits
Spark your creativity in the heart of the Renaissance! The SAI quarter program at FUA allows students whose home schools operate on a quarter system to study abroad with ease. SAI quarter students at FUA select multiple elective courses from the wide range of offerings for a total of 9 – 12 credits. The quarter program is made up of three independent sessions, during which students can select 1 or 2 courses each. In addition to typical liberal arts courses, FUA includes such courses as Travel Writing, Pairing Food and Wine, Fashion Design, and Science of Happiness.
Application: now open
Closes: October 15, 2023
Apps accepted after deadline as space permits
Application Requirements
Complete online application
Personal statement (300-500 words)
Transcript
Passport scan (photo & signature page)
USF student conduct form
Italian privacy consent form
Highlights
- Gain hands-on experience in experiential learning classes.
- Program specially catered to students attending quarter schools.
Program Dates
January 3, 2024 – March 15, 2024
Eligibility Requirements
Age: 18+
Academic Year: High school graduate or above.
* contact SAI if you don’t meet requirements
Cumulative GPA:* 2.75 (on a 4.0 scale)
English Language:* Non-native English language speakers must submit TOEFL: 500+ (paper-based), IELTS: 5+, OOPT: 50+, or equivalent.
Business and Economics
Digital Imaging and Visual Arts
Fashion, Accessories and Tech
Fine Arts
Food and Wine Studies
Global Studies
Horticulture
Hospitality
Interior Design, Environmental Architecture, and Sustainability
Italian Studies and Linguistics
Journalism, Communication, and Publishing
Liberal Arts
Life Studies / Human Services
Professional Studies and Experiential Learning
Sport and Health Sciences
Digital Imaging and Visual Arts
Fashion, Accessories and Tech
Fine Arts
Food and Wine Studies
Global Studies
Horticulture
Hospitality
Interior Design, Environmental Architecture, and Sustainability
Italian Studies and Linguistics
Journalism, Communication, and Publishing
Liberal Arts
Life Studies / Human Services
Professional Studies and Experiential Learning
Sport and Health Sciences
3.0 Credits
Accounting & Finance | Course #: BUAFAB450 | Section: I | Open
Pre-requisite: B2 level of Italian language. Successful completion of Introduction to Accounting or equivalent required. Unofficial transcript submission required. Cover letter, CV, and material pertinent to the chosen area, interview.
Through this internship course, the student will be exposed to a commercial business environment or accounting office. The type of business will depend on seasonality and resume evaluation. The student will be able to follow the daily operations of the business establishment and participate in the organization's activities according to his or her skills and competencies. The type of tasks may concern communication with international clients and project development. This internship course aims to prepare students for the professional world and features an unsalaried internship scheduled individually for a minimum of ten hours per week. Students generally serve as part-time interns from Monday through Friday, although some internships may require weekend hours or ongoing research-based activities for remote placements. The internship enhances student knowledge through field experience held in a professional environment overseen by a supervisor who regularly monitors the internship progress and development, and guides the student's preparation of a final analytical report and portfolio. Placements will vary depending on the student's language and professional skills. Main tasks: Analysis of day by day operations, communication with international clients or research for new partnerships, project development based on business trends, market research, client and data analysis, final portfolio. Additional materials/Dress code: Business casual attire for dress code. Not applicable to remote option. Prerequisites: B2 level of Italian language. Successful completion of Introduction to Accounting or equivalent required. Cover letter, CV, and material pertinent to the chosen area, interview.
Contact Hours: 120
3.0 Credits
Accounting & Finance | Course #: BUAFAB450 | Section: II | Open
Pre-requisite: B2 level of Italian language. Successful completion of Introduction to Accounting or equivalent required. Unofficial transcript submission required. Cover letter, CV, and material pertinent to the chosen area, interview.
Through this internship course, the student will be exposed to a commercial business environment or accounting office. The type of business will depend on seasonality and resume evaluation. The student will be able to follow the daily operations of the business establishment and participate in the organization's activities according to his or her skills and competencies. The type of tasks may concern communication with international clients and project development. This internship course aims to prepare students for the professional world and features an unsalaried internship scheduled individually for a minimum of ten hours per week. Students generally serve as part-time interns from Monday through Friday, although some internships may require weekend hours or ongoing research-based activities for remote placements. The internship enhances student knowledge through field experience held in a professional environment overseen by a supervisor who regularly monitors the internship progress and development, and guides the student's preparation of a final analytical report and portfolio. Placements will vary depending on the student's language and professional skills. Main tasks: Analysis of day by day operations, communication with international clients or research for new partnerships, project development based on business trends, market research, client and data analysis, final portfolio. Additional materials/Dress code: Business casual attire for dress code. Not applicable to remote option. Prerequisites: B2 level of Italian language. Successful completion of Introduction to Accounting or equivalent required. Cover letter, CV, and material pertinent to the chosen area, interview.
Contact Hours: 120
3.0 Credits
Accounting & Finance | Course #: BUAFAB450 | Section: Jterm | Open
Pre-requisite: B2 level of Italian language. Successful completion of Introduction to Accounting or equivalent required. Unofficial transcript submission required. Cover letter, CV, and material pertinent to the chosen area, interview.
Through this internship course, the student will be exposed to a commercial business environment or accounting office. The type of business will depend on seasonality and resume evaluation. The student will be able to follow the daily operations of the business establishment and participate in the organization's activities according to his or her skills and competencies. The type of tasks may concern communication with international clients and project development. This internship course aims to prepare students for the professional world and features an unsalaried internship scheduled individually for a minimum of ten hours per week. Students generally serve as part-time interns from Monday through Friday, although some internships may require weekend hours or ongoing research-based activities for remote placements. The internship enhances student knowledge through field experience held in a professional environment overseen by a supervisor who regularly monitors the internship progress and development, and guides the student's preparation of a final analytical report and portfolio. Placements will vary depending on the student's language and professional skills. Main tasks: Analysis of day by day operations, communication with international clients or research for new partnerships, project development based on business trends, market research, client and data analysis, final portfolio. Additional materials/Dress code: Business casual attire for dress code. Not applicable to remote option. Prerequisites: B2 level of Italian language. Successful completion of Introduction to Accounting or equivalent required. Cover letter, CV, and material pertinent to the chosen area, interview.
Contact Hours: 120
This course provides an introduction to the theory, methods, and challenges of corporate finance. The main focus is on financing decisions and investment. The following topics are addressed: risk and return, asset markets and market efficiency, valuation, capital structure, capital budgeting, dividend policy, and derivative securities. Some consideration will also be given to financial management issues that multinational firms face, with an emphasis on the effects of currency denomination on financial decisions.
Contact Hours: 45
3.0 Credits
Entrepreneurship Resources | Course #: BUEREN350 | Section: I | Open
Pre-requisite: Cover letter, CV, and material pertinent to the chosen area, interview
This placement offers students an opportunity to expand their knowledge of business ventures and entrepreneurship through a set of activities within the EntrepreLearn lab. This CEMI affiliated with FUAs International School of Business (ISB) is dedicated to business and entrepreneurial operations with a specific aim of fostering new ideas and inventions for startup companies. Responsibilities range from research on business opportunities to the development of strategies for other community engagement systems at FUA. Students will assist the ISB division with researching and selecting startup companies within the local territory for institutional collaboration. Furthermore, they will develop entrepreneurial and innovative strategies to increase awareness of non-profit cultural activities. Collaboration with startup ventures and Italian entrepreneurs will be an integral part of the placement. Students will provide data collection, qualitative and quantitative analysis, as well as specific planning development shared between ISB and the local industrial association of the province of Florence - Confindustria (confindustriafirenze.it). Special projects are assigned depending on the area of skills and interest. EL hours may be distributed from Monday through Friday. This placement may require PM shifts or shifts that take place on weekends. This special project course features experiential learning hours with our Community Engagement Member Institutions (CEMI). CEMI are dynamic learning environments created to foster learning through a structured interaction with the community. Students will be involved in learning by doing through real projects and integration with the local population and territory in order to remove cultural and learning barriers as well as to develop a strong likelihood for success in life. The experiential learning hours are fully supervised by instructors who track students step by step during their learning experience, monitor and advise according to student needs, and support student initiative. This unique learning model allows students to benefit from an all-encompassing educational experience based on theory and practice in real enterprises, learning of comprehensive operational processes, problem-solving, leadership, and management. Additional materials/Dress code: Business casual attire, business attire for formal meetings and external site visits. Prerequisites: Cover letter, CV, and material pertinent to the chosen area, interview.
Contact Hours: 150
3.0 Credits
Entrepreneurship Resources | Course #: BUEREN350 | Section: II | Open
Pre-requisite: Cover letter, CV, and material pertinent to the chosen area, interview
This placement offers students an opportunity to expand their knowledge of business ventures and entrepreneurship through a set of activities within the EntrepreLearn lab. This CEMI affiliated with FUAs International School of Business (ISB) is dedicated to business and entrepreneurial operations with a specific aim of fostering new ideas and inventions for startup companies. Responsibilities range from research on business opportunities to the development of strategies for other community engagement systems at FUA. Students will assist the ISB division with researching and selecting startup companies within the local territory for institutional collaboration. Furthermore, they will develop entrepreneurial and innovative strategies to increase awareness of non-profit cultural activities. Collaboration with startup ventures and Italian entrepreneurs will be an integral part of the placement. Students will provide data collection, qualitative and quantitative analysis, as well as specific planning development shared between ISB and the local industrial association of the province of Florence - Confindustria (confindustriafirenze.it). Special projects are assigned depending on the area of skills and interest. EL hours may be distributed from Monday through Friday. This placement may require PM shifts or shifts that take place on weekends. This special project course features experiential learning hours with our Community Engagement Member Institutions (CEMI). CEMI are dynamic learning environments created to foster learning through a structured interaction with the community. Students will be involved in learning by doing through real projects and integration with the local population and territory in order to remove cultural and learning barriers as well as to develop a strong likelihood for success in life. The experiential learning hours are fully supervised by instructors who track students step by step during their learning experience, monitor and advise according to student needs, and support student initiative. This unique learning model allows students to benefit from an all-encompassing educational experience based on theory and practice in real enterprises, learning of comprehensive operational processes, problem-solving, leadership, and management. Additional materials/Dress code: Business casual attire, business attire for formal meetings and external site visits. Prerequisites: Cover letter, CV, and material pertinent to the chosen area, interview.
Contact Hours: 150
3.0 Credits
Entrepreneurship Resources | Course #: BUERFU450 | Section: I | Open
Pre-requisite: A2 level of Italian language. Cover letter, CV, and material pertinent to the chosen area, interview.
This internship course exposes students to the world of non-profit fundraising. Fundraising strategies are employed by charitable and non-profit institutions to raise financial support for projects and initiatives, and represent an essential feature of non-profit organization and operations. Students will become familiarized with philanthropic activity, donor relations, and strategies. Through the sponsoring organization, students will gain a meaningful experience in fundraising practices in areas such as development, promotion, and communications. This internship course aims to prepare students for the professional world and features an unsalaried internship scheduled individually for a minimum of ten hours per week. Students generally serve as part-time interns from Monday through Friday, although some internships may require weekend hours. The internship enhances students knowledge through field experience held in a professional environment overseen by a supervisor, who regularly monitors the internship progress and the guides the students preparation of a final analytical report and portfolio. Placements will vary depending on the students language and professional skills.
Contact Hours: 120
3.0 Credits
Entrepreneurship Resources | Course #: BUERFU450 | Section: II | Open
Pre-requisite: A2 level of Italian language. Cover letter, CV, and material pertinent to the chosen area, interview.
This internship course exposes students to the world of non-profit fundraising. Fundraising strategies are employed by charitable and non-profit institutions to raise financial support for projects and initiatives, and represent an essential feature of non-profit organization and operations. Students will become familiarized with philanthropic activity, donor relations, and strategies. Through the sponsoring organization, students will gain a meaningful experience in fundraising practices in areas such as development, promotion, and communications. This internship course aims to prepare students for the professional world and features an unsalaried internship scheduled individually for a minimum of ten hours per week. Students generally serve as part-time interns from Monday through Friday, although some internships may require weekend hours. The internship enhances students knowledge through field experience held in a professional environment overseen by a supervisor, who regularly monitors the internship progress and the guides the students preparation of a final analytical report and portfolio. Placements will vary depending on the students language and professional skills.
Contact Hours: 120
3.0 Credits
Entrepreneurship Resources | Course #: BUERFU450 | Section: Jterm | Open
Pre-requisite: A2 level of Italian language. Cover letter, CV, and material pertinent to the chosen area, interview.
This internship course exposes students to the world of non-profit fundraising. Fundraising strategies are employed by charitable and non-profit institutions to raise financial support for projects and initiatives, and represent an essential feature of non-profit organization and operations. Students will become familiarized with philanthropic activity, donor relations, and strategies. Through the sponsoring organization, students will gain a meaningful experience in fundraising practices in areas such as development, promotion, and communications. This internship course aims to prepare students for the professional world and features an unsalaried internship scheduled individually for a minimum of ten hours per week. Students generally serve as part-time interns from Monday through Friday, although some internships may require weekend hours. The internship enhances students knowledge through field experience held in a professional environment overseen by a supervisor, who regularly monitors the internship progress and the guides the students preparation of a final analytical report and portfolio. Placements will vary depending on the students language and professional skills.
Contact Hours: 120
This introductory course provides an overview of management functions and managerial problem-solving strategies. Students will be instructed in the areas such as the qualities of successful managers, elements of strategic decision-making at various levels of an organization, global business issues, goal-setting processes, and basic business controls. This course also teaches the fundamental principles of management built on human relations in order to manage and lead people effectively, resolve conflicts, and build productive teams.
Contact Hours: 45
3.0 Credits
Management | Course #: BUMAMA450 | Section: I | Open
Pre-requisite: B2 level of Italian language. Cover letter, CV, and material pertinent to the chosen area, interview.
Through this internship course, the student will be able to explore the environment of management practices through exposure to an established business in Florence. The position will feature the development of a tailored project that will provide the student with the opportunity to contribute to the organization through the student's perspective. This internship course aims to prepare students for the professional world and features an unsalaried internship scheduled individually for a minimum of ten hours per week. Students generally serve as part-time interns from Monday through Friday, although some internships may require weekend hours. The internship enhances students knowledge through field experience held in a professional environment overseen by a supervisor, who regularly monitors the internship progress and the guides the students preparation of a final analytical report and portfolio. Placements will vary depending on the students language and professional skills.
Contact Hours: 120
3.0 Credits
Management | Course #: BUMAMA450 | Section: II | Open
Pre-requisite: B2 level of Italian language. Cover letter, CV, and material pertinent to the chosen area, interview.
Through this internship course, the student will be able to explore the environment of management practices through exposure to an established business in Florence. The position will feature the development of a tailored project that will provide the student with the opportunity to contribute to the organization through the student's perspective. This internship course aims to prepare students for the professional world and features an unsalaried internship scheduled individually for a minimum of ten hours per week. Students generally serve as part-time interns from Monday through Friday, although some internships may require weekend hours. The internship enhances students knowledge through field experience held in a professional environment overseen by a supervisor, who regularly monitors the internship progress and the guides the students preparation of a final analytical report and portfolio. Placements will vary depending on the students language and professional skills.
Contact Hours: 120
3.0 Credits
Management | Course #: BUMAMA450 | Section: Jterm | Open
Pre-requisite: B2 level of Italian language. Cover letter, CV, and material pertinent to the chosen area, interview.
Through this internship course, the student will be able to explore the environment of management practices through exposure to an established business in Florence. The position will feature the development of a tailored project that will provide the student with the opportunity to contribute to the organization through the student's perspective. This internship course aims to prepare students for the professional world and features an unsalaried internship scheduled individually for a minimum of ten hours per week. Students generally serve as part-time interns from Monday through Friday, although some internships may require weekend hours. The internship enhances students knowledge through field experience held in a professional environment overseen by a supervisor, who regularly monitors the internship progress and the guides the students preparation of a final analytical report and portfolio. Placements will vary depending on the students language and professional skills.
Contact Hours: 120
This course is designed for non-business majors and introduces students to the role of marketing within a business. Through a combination of lectures, case studies, readings and simulations, students will address analytical marketing concepts and techniques developed from economics, psychology, statistics, and finance in order to plan and develop products and services to satisfy the needs of target customers. Topics include product planning, pricing, promotion, advertising, distribution policies, targeting, and market research techniques.
Contact Hours: 45
3.0 Credits
Marketing | Course #: BUMKIT320 | Section: Jterm | Open
Pre-requisite: Introduction to Marketing or equivalent
This course further develops the main principles of marketing by exploring the strategic implications of marketing in different countries and cultures and identifying specific marketing techniques and the modifications necessary to accommodate cultural differences. Topics include global marketing, marketing planning, segmentation, culture and business customs, political and legal factors and restraints, economic and technological development, and the international monetary system. Prerequisites: Introduction to Marketing or equivalent.
Contact Hours: 45
3.0 Credits
Marketing | Course #: BUMKMK450 | Section: II | Open
Pre-requisite: B2 level of Italian language. Cover letter, CV, and material pertinent to the chosen area, interview.
This internship course is designed for students who are looking to enhance their experience and knowledge of marketing strategies and techniques in an international context. The internship will expose students to a business environment where interns will contribute to the organization according to their skill and competency background. This internship course aims to prepare students for the professional world and features an unsalaried internship scheduled individually for a minimum of ten hours per week. Students generally serve as part-time interns from Monday through Friday, although some internships may require weekend hours. The internship enhances students knowledge through field experience held in a professional environment overseen by a supervisor, who regularly monitors the internship progress and the guides the students preparation of a final analytical report and portfolio. Placements will vary depending on the students language and professional skills.
Contact Hours: 120
3.0 Credits
Marketing | Course #: BUMKMK450 | Section: Jterm | Open
Pre-requisite: B2 level of Italian language. Cover letter, CV, and material pertinent to the chosen area, interview.
This internship course is designed for students who are looking to enhance their experience and knowledge of marketing strategies and techniques in an international context. The internship will expose students to a business environment where interns will contribute to the organization according to their skill and competency background. This internship course aims to prepare students for the professional world and features an unsalaried internship scheduled individually for a minimum of ten hours per week. Students generally serve as part-time interns from Monday through Friday, although some internships may require weekend hours. The internship enhances students knowledge through field experience held in a professional environment overseen by a supervisor, who regularly monitors the internship progress and the guides the students preparation of a final analytical report and portfolio. Placements will vary depending on the students language and professional skills.
Contact Hours: 120
3.0 Credits
Marketing | Course #: BUMKPR350 | Section: I | Open
Pre-requisite: Cover letter, CV, and material pertinent to the chosen area, interview
Through the public relations placement, 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 those related to special events, will be a major emphasis in public relations-related projects. Students will be guided throughout their involvement in PR operations and measuring PR results. EL hours may be distributed from Monday through Friday. This placement may require PM shifts, shifts that take place on weekends, or ongoing research-based activities for remote placements.
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. Remote option students will gain international community exposure through a virtual setting.
Students will be involved in learning by doing through real projects and integration with the local population and territory in order to remove cultural and learning barriers as well as to develop a strong likelihood for success in life.
The experiential learning hours are fully supervised by instructors who track students step by step during their learning experience, monitor and advise according to student needs, and support student initiative. This unique learning model allows students to benefit from an all-encompassing educational experience based on theory and practice in real enterprises, learning of comprehensive operational processes, problem-solving, leadership, and management.
Contact Hours: 150
3.0 Credits
Marketing | Course #: BUMKPR350 | Section: II | Open
Pre-requisite: Cover letter, CV, and material pertinent to the chosen area, interview
Through the public relations placement, 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 those related to special events, will be a major emphasis in public relations-related projects. Students will be guided throughout their involvement in PR operations and measuring PR results. EL hours may be distributed from Monday through Friday. This placement may require PM shifts, shifts that take place on weekends, or ongoing research-based activities for remote placements.
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. Remote option students will gain international community exposure through a virtual setting.
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
This course focuses on the business and marketing aspects of the wine industry. Students will consider and analyze course topics including an introduction to communication theory, wine communication practices and trends, introduction to management and marketing theory, wine marketing strategies, economics of the world wine industry, and human resource management.
Contact Hours: 45
6.0 Credits
Marketing | Course #: BUMKWC385 | Section: I | Open
This course focuses on the business and marketing aspects of the wine industry. Students will consider and analyze course topics including an introduction to communication theory, wine communication practices and trends, introduction to management and marketing theory, wine marketing strategies, economics of the world wine industry, and human resource management. This course includes experiential learning hours with our Community Engagement Member Institutions (CEMI). CEMI are dynamic learning environments created to foster learning through a structured interaction with the community. In addition to regular lecture hours, students will be involved in learning by doing through real projects and integration with the local population and territory in order to remove cultural and learning barriers as well as to develop a strong likelihood for success in life. The experiential learning hours are fully supervised by instructors who track students step by step during their learning experience, monitor and advise according to student needs, and support student initiative. This unique learning model allows students to benefit from an all-encompassing educational experience based on theory and practice in real enterprises, learning of comprehensive operational processes, problem-solving, leadership, and management.
Contact Hours: 45
6.0 Credits
Real Estate | Course #: BUREEM365 | Section: I | Open
Pre-requisite: Introduction to Management or equivalent. Unofficial transcript submission required.
The aim of this course is to provide students with an advanced knowledge of real estate management. Students will learn how to conduct a financial analysis on the real estate sector. This course also focuses on real estate marketing management. Students will gain knowledge of financing and taxation, as well as mortgages and access to credit strategies. This course includes experiential learning hours with our Community Engagement Member Institutions (CEMI). CEMI are dynamic learning environments created to foster learning through a structured interaction with the community. In addition to regular lecture hours, students will be involved in learning by doing through real projects and integration with the local population and territory in order to remove cultural and learning barriers as well as to develop a strong likelihood for success in life. The experiential learning hours are fully supervised by instructors who track students step by step during their learning experience, monitor and advise according to student needs, and support student initiative. This unique learning model allows students to benefit from an all-encompassing educational experience based on theory and practice in real enterprises, learning of comprehensive operational processes, problem-solving, leadership, and management. Prerequisites: Introduction to Management or equivalent.
Contact Hours: 45
3.0 Credits
Real Estate | Course #: BURERE280 | Section: II | 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: Jterm | 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
3.0 Credits
Photography | Course #: DIPHDP340 | Section: I | Open
Pre-requisite: Cover letter, CV, and material pertinent to the chosen area, interview. Portfolio of previous work, DSLR knowledge, Adobe photo software experience
This is a special project course intended for students who wish to develop skills and experiment with photography. Students create digital works individually and in collaboration with photographers, which are then edited and processed. Students must be prepared for diverse types of photographic approaches depending on projects and assignments, as well as develop management skills for archiving and publishing. Composite printing and experimentation with different techniques may be employed. This placement may require PM shifts or shifts that take place on weekends. This special project course features experiential learning hours with our Community Engagement Member Institutions (CEMI). CEMI are dynamic learning environments created to foster learning through a structured interaction with the community. Students will be involved in learning by doing through real projects and integration with the local population and territory in order to remove cultural and learning barriers as well as to develop a strong likelihood for success in life. The experiential learning hours are fully supervised by instructors who track students step by step during their learning experience, monitor and advise according to student needs, and support student initiative. This unique learning model allows students to benefit from an all-encompassing educational experience based on theory and practice in real enterprises, learning of comprehensive operational processes, problem-solving, leadership, and management. Additional materials/Dress code: Business casual attire for dress code. A DSLR camera and a lens with a focal length of 55mm or wider is required for this course. A digital 35mm viewfinder camera (20+ megapixels minimum) is also acceptable.
Contact Hours: 150
3.0 Credits
Photography | Course #: DIPHDP340 | Section: II | Open
Pre-requisite: Cover letter, CV, and material pertinent to the chosen area, interview. Portfolio of previous work, DSLR knowledge, Adobe photo software experience
This is a special project course intended for students who wish to develop skills and experiment with photography. Students create digital works individually and in collaboration with photographers, which are then edited and processed. Students must be prepared for diverse types of photographic approaches depending on projects and assignments, as well as develop management skills for archiving and publishing. Composite printing and experimentation with different techniques may be employed. This placement may require PM shifts or shifts that take place on weekends. This special project course features experiential learning hours with our Community Engagement Member Institutions (CEMI). CEMI are dynamic learning environments created to foster learning through a structured interaction with the community. Students will be involved in learning by doing through real projects and integration with the local population and territory in order to remove cultural and learning barriers as well as to develop a strong likelihood for success in life. The experiential learning hours are fully supervised by instructors who track students step by step during their learning experience, monitor and advise according to student needs, and support student initiative. This unique learning model allows students to benefit from an all-encompassing educational experience based on theory and practice in real enterprises, learning of comprehensive operational processes, problem-solving, leadership, and management. Additional materials/Dress code: Business casual attire for dress code. A DSLR camera and a lens with a focal length of 55mm or wider is required for this course. A digital 35mm viewfinder camera (20+ megapixels minimum) is also acceptable.
Contact Hours: 150
3.0 Credits
Photography | Course #: DIPHDP340 | Section: Jterm | Open
Pre-requisite: Cover letter, CV, and material pertinent to the chosen area, interview. Portfolio of previous work, DSLR knowledge, Adobe photo software experience
This is a special project course intended for students who wish to develop skills and experiment with photography. Students create digital works individually and in collaboration with photographers, which are then edited and processed. Students must be prepared for diverse types of photographic approaches depending on projects and assignments, as well as develop management skills for archiving and publishing. Composite printing and experimentation with different techniques may be employed. This placement may require PM shifts or shifts that take place on weekends. This special project course features experiential learning hours with our Community Engagement Member Institutions (CEMI). CEMI are dynamic learning environments created to foster learning through a structured interaction with the community. Students will be involved in learning by doing through real projects and integration with the local population and territory in order to remove cultural and learning barriers as well as to develop a strong likelihood for success in life. The experiential learning hours are fully supervised by instructors who track students step by step during their learning experience, monitor and advise according to student needs, and support student initiative. This unique learning model allows students to benefit from an all-encompassing educational experience based on theory and practice in real enterprises, learning of comprehensive operational processes, problem-solving, leadership, and management. Additional materials/Dress code: Business casual attire for dress code. A DSLR camera and a lens with a focal length of 55mm or wider is required for this course. A digital 35mm viewfinder camera (20+ megapixels minimum) is also acceptable.
Contact Hours: 150
6.0 Credits
Photography | Course #: DIPHEP420 | Section: I | Open
Pre-requisite: Advanced Digital Photography or equivalent.
Using specific exercises and readings students will confront/tackle daily problems of making art. Observations are drawn from personal experiences that relate more to the need of the artist. Students will be engaged in the production and critique of images. There will be discussions and readings for each class. Both will help the student to describe, interpret, evaluate, and to synthesize technical information in order to correlate theory with practice. The coursework is a preparation for the Solo Exhibit and Publication of Solo Work course. Exercises and assignments will culminate into a final project. This course that requires students to thoughtfully examine their work and strive to refine an artistic vision, vocabulary, and voice This course includes experiential learning hours with our Community Engagement Member Institutions (CEMI). CEMI are dynamic learning environments created to foster learning through a structured interaction with the community. In addition to regular lecture hours, students will be involved in learning by doing through real projects and integration with the local population and territory in order to remove cultural and learning barriers as well as to develop a strong likelihood for success in life. The experiential learning hours are fully supervised by instructors who track students step by step during their learning experience, monitor and advise according to student needs, and support student initiative. This unique learning model allows students to benefit from an all-encompassing educational experience based on theory and practice in real enterprises, learning of comprehensive operational processes, problem-solving, leadership, and management. Requires 150 experiential learning hours. A DSLR camera and a lens with a focal length of 55mm or wider is required for this course. A digital 35mm viewfinder camera (20+ megapixels minimum) is also acceptable.
Contact Hours: 45
3.0 Credits
Photography | Course #: DIPHID180 | Section: Jterm | Open
This course introduces contemporary technologies for producing photographic images. Approaching the medium in its current complex and pluralistic state, students explore a variety of photographic concepts and techniques. The fundamentals of using a digital camera including manual exposure and lighting are stressed. The course also introduces seeing, thinking, and creating with a critical mind and eye in a foreign environment (Italy) to provide understanding of the construction and manipulation of photographic form and meaning. During the first half of the course assignments, lectures, readings progressively build on each other to provide students with a comprehensive understanding of camera functions (manual mode) and processing techniques. The second half of the course will focus on weaving the techniques with specific photographic concepts via assignments. This class includes experiential learning with CEMI. NOTE: This course is for beginners. The first half of the course will be devoted to understanding camera functions and basic printing. During this period assignments will emphasize basic camera functions in manual mode.
Contact Hours: 45
6.0 Credits
Photography | Course #: DIPHID185 | Section: Jterm | Open
Pre-requisite: This is an intermediate course. Knowledge of camera functions is required. Portfolio submission recommended.
This introductory class introduces contemporary technologies for producing photographic images. Approaching the medium in its current complex and pluralistic state, students explore a variety of photographic concepts and techniques. The fundamentals of using a digital camera including manual exposure and lighting are stressed. Single lens reflex camera (DSLR) as well as point and shoot cameras are allowed. This course also introduces seeing, thinking, and creating with a critical mind and eye in a foreign environment (Italy) to provide understanding of the construction and manipulation of photographic form and meaning. Assignments, lectures, readings and excursions progressively build on each other to provide students with a comprehensive overview of both the history of the medium and its contemporary practice. Color correction, retouching, and compositing techniques are covered and complemented by further development of digital capture and printing techniques. Requires 150 experiential learning hours. A DSLR camera and a lens with a focal length of 55mm or wider is required for this course. Please contact FUA if you have doubts regarding your camera.
This course includes experiential learning hours with our Community Engagement Member Institutions (CEMI). CEMI are dynamic learning environments created to foster learning through a structured interaction with the community. In addition to regular lecture hours, students will be involved in learning by doing through real projects and integration with the local population and territory in order to remove cultural and learning barriers as well as to develop a strong likelihood for success in life. The experiential learning hours are fully supervised by instructors who track students step by step during their learning experience, monitor and advise according to student needs, and support student initiative. This unique learning model allows students to benefit from an all-encompassing educational experience based on theory and practice in real enterprises, learning of comprehensive operational processes, problem-solving, leadership, and management.
This course includes experiential learning hours with our Community Engagement Member Institutions (CEMI). CEMI are dynamic learning environments created to foster learning through a structured interaction with the community. In addition to regular lecture hours, students will be involved in learning by doing through real projects and integration with the local population and territory in order to remove cultural and learning barriers as well as to develop a strong likelihood for success in life. The experiential learning hours are fully supervised by instructors who track students step by step during their learning experience, monitor and advise according to student needs, and support student initiative. This unique learning model allows students to benefit from an all-encompassing educational experience based on theory and practice in real enterprises, learning of comprehensive operational processes, problem-solving, leadership, and management.
Contact Hours: 45
3.0 Credits
Photography | Course #: DIPHPH450 | Section: I | Open
Pre-requisite: Italian A1 (Breakthrough or beginner) recommended but may vary depending on the placement. Cover letter, CV, and material pertinent to the chosen area, interview. Portfolio of previous work, DSLR knowledge, Adobe photo software experience.
Through the photography internship course, students will collaborate with professional photographers and photo labs. Students will learn to develop research and preparation for photo shoots, become familiarized with diverse shooting locations, and assist with photo assignments. Additional topics may include image processing and printing, assisting with photo shoot logistics, handling photographic equipment, and archiving. This internship course aims to prepare students for the professional world and features an unsalaried internship scheduled individually for a minimum of ten hours per week. Students generally serve as part-time interns from Monday through Friday, although some internships may require weekend hours. The internship enhances students knowledge through field experience held in a professional environment overseen by a supervisor, who regularly monitors the internship progress and the guides the students preparation of a final analytical report and portfolio. Placements will vary depending on the students language and professional skills. A DSLR camera and a lens with a focal length of 55mm or wider is required for this course. A digital 35mm viewfinder camera (20+ megapixels minimum) is also acceptable.
Contact Hours: 45
3.0 Credits
Photography | Course #: DIPHPH450 | Section: II | Open
Pre-requisite: Italian A1 (Breakthrough or beginner) recommended but may vary depending on the placement. Cover letter, CV, and material pertinent to the chosen area, interview. Portfolio of previous work, DSLR knowledge, Adobe photo software experience.
Through the photography internship course, students will collaborate with professional photographers and photo labs. Students will learn to develop research and preparation for photo shoots, become familiarized with diverse shooting locations, and assist with photo assignments. Additional topics may include image processing and printing, assisting with photo shoot logistics, handling photographic equipment, and archiving. This internship course aims to prepare students for the professional world and features an unsalaried internship scheduled individually for a minimum of ten hours per week. Students generally serve as part-time interns from Monday through Friday, although some internships may require weekend hours. The internship enhances students knowledge through field experience held in a professional environment overseen by a supervisor, who regularly monitors the internship progress and the guides the students preparation of a final analytical report and portfolio. Placements will vary depending on the students language and professional skills. A DSLR camera and a lens with a focal length of 55mm or wider is required for this course. A digital 35mm viewfinder camera (20+ megapixels minimum) is also acceptable.
Contact Hours: 45
3.0 Credits
Photography | Course #: DIPHPH450 | Section: Jterm | Open
Pre-requisite: Italian A1 (Breakthrough or beginner) recommended but may vary depending on the placement. Cover letter, CV, and material pertinent to the chosen area, interview. Portfolio of previous work, DSLR knowledge, Adobe photo software experience.
Through the photography internship course, students will collaborate with professional photographers and photo labs. Students will learn to develop research and preparation for photo shoots, become familiarized with diverse shooting locations, and assist with photo assignments. Additional topics may include image processing and printing, assisting with photo shoot logistics, handling photographic equipment, and archiving. This internship course aims to prepare students for the professional world and features an unsalaried internship scheduled individually for a minimum of ten hours per week. Students generally serve as part-time interns from Monday through Friday, although some internships may require weekend hours. The internship enhances students knowledge through field experience held in a professional environment overseen by a supervisor, who regularly monitors the internship progress and the guides the students preparation of a final analytical report and portfolio. Placements will vary depending on the students language and professional skills. A DSLR camera and a lens with a focal length of 55mm or wider is required for this course. A digital 35mm viewfinder camera (20+ megapixels minimum) is also acceptable.
Contact Hours: 45
3.0 Credits
Photography | Course #: DIPHSP220 | Section: I | Open
This course considers how street photographers strive to capture the life and culture of city streets, searching for what Henri Cartier Bresson termed the Decisive Moment when it comes to street photography. A skilled street photographer is able to anticipate action, interaction and that microsecond when the ordinary street scene becomes an extraordinary photograph. Methods that encourages interaction between the photographer and subject are stressed. Techniques mastered by Cartier-Bresson, Garry Winogrand, Costas as well as others will be examined. Students will immerse themselves in the whirl of street life in Florence as they move towards an understanding of what it takes to successfully photograph in the street.
NOTE: This course is for beginners. The first half of the course will be devoted to understanding camera functions and basic printing. During this period assignments will emphasize basic camera functions in manual mode.
NOTE: This course is for beginners. The first half of the course will be devoted to understanding camera functions and basic printing. During this period assignments will emphasize basic camera functions in manual mode.
Contact Hours: 45
6.0 Credits
Photography | Course #: PSELID185 | Section: Jterm | Open
This course introduces contemporary technologies for producing photographic images. Approaching the medium in its current
complex and pluralistic state, students explore a variety of photographic
concepts and techniques. The fundamentals of using a digital camera including manual exposure and lighting are stressed. The course also introduces seeing, thinking, and creating with a critical mind and eye in a foreign environment (Italy) to provide understanding of the construction and manipulation of photographic form and meaning. During the first half of the course assignments, lectures, readings progressively build on each other to provide students with a comprehensive understanding of camera functions (manual mode) and processing techniques. The second half of the course will focus on weaving the techniques with specific photographic concepts via assignments.
This course includes experiential learning hours with our Community
Engagement Member Institutions (CEMI). CEMI are dynamic learning
environments created to foster learning through a structured interaction
with the community. In addition to regular lecture hours, students will be
involved in learning by doing through real projects and integration with the
local population and territory in order to remove cultural and learning barriers as well as to develop a strong likelihood for success in life. The experiential learning hours are fully supervised by instructors who track students step by step during their learning experience, monitor and advise according to student needs, and support student initiative. This unique learning model allows students to benefit from an all-encompassing educational experience based on theory and practice in real enterprises, learning of comprehensive operational processes, problem-solving, leadership, and management.
complex and pluralistic state, students explore a variety of photographic
concepts and techniques. The fundamentals of using a digital camera including manual exposure and lighting are stressed. The course also introduces seeing, thinking, and creating with a critical mind and eye in a foreign environment (Italy) to provide understanding of the construction and manipulation of photographic form and meaning. During the first half of the course assignments, lectures, readings progressively build on each other to provide students with a comprehensive understanding of camera functions (manual mode) and processing techniques. The second half of the course will focus on weaving the techniques with specific photographic concepts via assignments.
This course includes experiential learning hours with our Community
Engagement Member Institutions (CEMI). CEMI are dynamic learning
environments created to foster learning through a structured interaction
with the community. In addition to regular lecture hours, students will be
involved in learning by doing through real projects and integration with the
local population and territory in order to remove cultural and learning barriers as well as to develop a strong likelihood for success in life. The experiential learning hours are fully supervised by instructors who track students step by step during their learning experience, monitor and advise according to student needs, and support student initiative. This unique learning model allows students to benefit from an all-encompassing educational experience based on theory and practice in real enterprises, learning of comprehensive operational processes, problem-solving, leadership, and management.
Contact Hours: 150
6.0 Credits
Video Production | Course #: DIVPCV205 | Section: II | Open
This introductory course provides students with a foundational knowledge of creative video production and its technical aspects. Students will learn basic video shooting and editing techniques. As a part of the coursework, students will work in groups on video projects in order to experience the various phases of video production from scripting to editing and final output. This course includes experiential learning hours with our Community Engagement Member Institutions (CEMI). CEMI are dynamic learning environments created to foster learning through a structured interaction with the community. In addition to regular lecture hours, students will be involved in learning by doing through real projects and integration with the local population and territory in order to remove cultural and learning barriers as well as to develop a strong likelihood for success in life. The experiential learning hours are fully supervised by instructors who track students step by step during their learning experience, monitor and advise according to student needs, and support student initiative. This unique learning model allows students to benefit from an all-encompassing educational experience based on theory and practice in real enterprises, learning of comprehensive operational processes, problem-solving, leadership, and management.
Contact Hours: 45
3.0 Credits
Video Production | Course #: DIVPVP350 | Section: I | Open
Pre-requisite: Cover letter, CV, and material pertinent to the chosen area, interview
This special project course is ideal for highly motivated students who are interested in creative video production. Involvement includes maintaining equipment, video shooting and editing, scouting locations, assisting the video director for logistics and production purposes, and sound editing. This special project course features experiential learning hours with our Community Engagement Member Institutions (CEMI). CEMI are dynamic learning environments created to foster learning through a structured interaction with the community. Students will be involved in learning by doing through real projects and integration with the local population and territory in order to remove cultural and learning barriers as well as to develop a strong likelihood for success in life. The experiential learning hours are fully supervised by instructors who track students step by step during their learning experience, monitor and advise according to student needs, and support student initiative. This unique learning model allows students to benefit from an all-encompassing educational experience based on theory and practice in real enterprises, learning of comprehensive operational processes, problem-solving, leadership, and management.
Contact Hours: 150
3.0 Credits
Video Production | Course #: DIVPVP350 | Section: II | Open
Pre-requisite: Cover letter, CV, and material pertinent to the chosen area, interview
This special project course is ideal for highly motivated students who are interested in creative video production. Involvement includes maintaining equipment, video shooting and editing, scouting locations, assisting the video director for logistics and production purposes, and sound editing. This special project course features experiential learning hours with our Community Engagement Member Institutions (CEMI). CEMI are dynamic learning environments created to foster learning through a structured interaction with the community. Students will be involved in learning by doing through real projects and integration with the local population and territory in order to remove cultural and learning barriers as well as to develop a strong likelihood for success in life. The experiential learning hours are fully supervised by instructors who track students step by step during their learning experience, monitor and advise according to student needs, and support student initiative. This unique learning model allows students to benefit from an all-encompassing educational experience based on theory and practice in real enterprises, learning of comprehensive operational processes, problem-solving, leadership, and management.
Contact Hours: 150
3.0 Credits
Video Production | Course #: DIVPVP350 | Section: Jterm | Open
Pre-requisite: Cover letter, CV, and material pertinent to the chosen area, interview
This special project course is ideal for highly motivated students who are interested in creative video production. Involvement includes maintaining equipment, video shooting and editing, scouting locations, assisting the video director for logistics and production purposes, and sound editing. This special project course features experiential learning hours with our Community Engagement Member Institutions (CEMI). CEMI are dynamic learning environments created to foster learning through a structured interaction with the community. Students will be involved in learning by doing through real projects and integration with the local population and territory in order to remove cultural and learning barriers as well as to develop a strong likelihood for success in life. The experiential learning hours are fully supervised by instructors who track students step by step during their learning experience, monitor and advise according to student needs, and support student initiative. This unique learning model allows students to benefit from an all-encompassing educational experience based on theory and practice in real enterprises, learning of comprehensive operational processes, problem-solving, leadership, and management.
Contact Hours: 150
3.0 Credits
Video Production | Course #: DIVPVP450 | Section: I | Open
Pre-requisite: Italian A1 (Breakthrough or beginner) recommended but may vary depending on the placement. Cover letter, CV, and material pertinent to the chosen area, interview. Portfolio of previous work, video shooting skills, editing software experience.
This internship course is ideal for highly motivated students who are interested in creative video production. Involvement includes maintaining equipment, video shooting and editing, scouting locations, assisting the video director for logistics and production purposes, and sound editing. This internship course aims to prepare students for the professional world and features an unsalaried internship scheduled individually for a minimum of ten hours per week. Students generally serve as part-time interns from Monday through Friday, although some internships may require weekend hours. The internship enhances students knowledge through field experience held in a professional environment overseen by a supervisor, who regularly monitors the internship progress and the guides the students preparation of a final analytical report and portfolio. Placements will vary depending on the students language and professional skills.
Contact Hours: 120
3.0 Credits
Video Production | Course #: DIVPVP450 | Section: II | Open
Pre-requisite: Italian A1 (Breakthrough or beginner) recommended but may vary depending on the placement. Cover letter, CV, and material pertinent to the chosen area, interview. Portfolio of previous work, video shooting skills, editing software experience.
This internship course is ideal for highly motivated students who are interested in creative video production. Involvement includes maintaining equipment, video shooting and editing, scouting locations, assisting the video director for logistics and production purposes, and sound editing. This internship course aims to prepare students for the professional world and features an unsalaried internship scheduled individually for a minimum of ten hours per week. Students generally serve as part-time interns from Monday through Friday, although some internships may require weekend hours. The internship enhances students knowledge through field experience held in a professional environment overseen by a supervisor, who regularly monitors the internship progress and the guides the students preparation of a final analytical report and portfolio. Placements will vary depending on the students language and professional skills.
Contact Hours: 120
3.0 Credits
Video Production | Course #: DIVPVP450 | Section: Jterm | Open
Pre-requisite: Italian A1 (Breakthrough or beginner) recommended but may vary depending on the placement. Cover letter, CV, and material pertinent to the chosen area, interview. Portfolio of previous work, video shooting skills, editing software experience.
This internship course is ideal for highly motivated students who are interested in creative video production. Involvement includes maintaining equipment, video shooting and editing, scouting locations, assisting the video director for logistics and production purposes, and sound editing. This internship course aims to prepare students for the professional world and features an unsalaried internship scheduled individually for a minimum of ten hours per week. Students generally serve as part-time interns from Monday through Friday, although some internships may require weekend hours. The internship enhances students knowledge through field experience held in a professional environment overseen by a supervisor, who regularly monitors the internship progress and the guides the students preparation of a final analytical report and portfolio. Placements will vary depending on the students language and professional skills.
Contact Hours: 120
3.0 Credits
Visual Communication | Course #: DIVCGD350 | Section: I | Open
Pre-requisite: Cover letter, CV, and material pertinent to the chosen area, interview. Portfolio of previous work, layout and illustration software experience.
This special project course focuses on the area of graphic design in visual communication. Students will interact with figures such as graphic designers as well as art directors for creative projects. Topics may include logo design, corporate identity and branding, advertising, design in journalism, product packaging, book design, web design, etc. The use of design software is required. This special project course features experiential learning hours with our Community Engagement Member Institutions (CEMI). CEMI are dynamic learning environments created to foster learning through a structured interaction with the community. Students will be involved in learning by doing through real projects and integration with the local population and territory in order to remove cultural and learning barriers as well as to develop a strong likelihood for success in life. The experiential learning hours are fully supervised by instructors who track students step by step during their learning experience, monitor and advise according to student needs, and support student initiative. This unique learning model allows students to benefit from an all-encompassing educational experience based on theory and practice in real enterprises, learning of comprehensive operational processes, problem-solving, leadership, and management.
Contact Hours: 150
3.0 Credits
Visual Communication | Course #: DIVCGD350 | Section: II | Open
Pre-requisite: Cover letter, CV, and material pertinent to the chosen area, interview. Portfolio of previous work, layout and illustration software experience.
This special project course focuses on the area of graphic design in visual communication. Students will interact with figures such as graphic designers as well as art directors for creative projects. Topics may include logo design, corporate identity and branding, advertising, design in journalism, product packaging, book design, web design, etc. The use of design software is required. This special project course features experiential learning hours with our Community Engagement Member Institutions (CEMI). CEMI are dynamic learning environments created to foster learning through a structured interaction with the community. Students will be involved in learning by doing through real projects and integration with the local population and territory in order to remove cultural and learning barriers as well as to develop a strong likelihood for success in life. The experiential learning hours are fully supervised by instructors who track students step by step during their learning experience, monitor and advise according to student needs, and support student initiative. This unique learning model allows students to benefit from an all-encompassing educational experience based on theory and practice in real enterprises, learning of comprehensive operational processes, problem-solving, leadership, and management.
Contact Hours: 150
3.0 Credits
Visual Communication | Course #: DIVCGD350 | Section: Jterm | Open
Pre-requisite: Cover letter, CV, and material pertinent to the chosen area, interview. Portfolio of previous work, layout and illustration software experience.
This special project course focuses on the area of graphic design in visual communication. Students will interact with figures such as graphic designers as well as art directors for creative projects. Topics may include logo design, corporate identity and branding, advertising, design in journalism, product packaging, book design, web design, etc. The use of design software is required. This special project course features experiential learning hours with our Community Engagement Member Institutions (CEMI). CEMI are dynamic learning environments created to foster learning through a structured interaction with the community. Students will be involved in learning by doing through real projects and integration with the local population and territory in order to remove cultural and learning barriers as well as to develop a strong likelihood for success in life. The experiential learning hours are fully supervised by instructors who track students step by step during their learning experience, monitor and advise according to student needs, and support student initiative. This unique learning model allows students to benefit from an all-encompassing educational experience based on theory and practice in real enterprises, learning of comprehensive operational processes, problem-solving, leadership, and management.
Contact Hours: 150
3.0 Credits
Visual Communication | Course #: DIVCMM375 | Section: I | Open
Pre-requisite: Multimedia Studio I or equivalent.
Multimedia Studio focuses on the experience of producing complete contemporary artistic multimedia works in a project-based environment. Through a variety of media-related hardware and software, hands-on learning and practice students acquire the necessary skills for their advanced projects. An integral part of this course focuses on video mapping and provides students with practical exercises and selected reading that enhance the acquisition of theoretical concepts relevant to all digital arts and to video mapping in particular. This course includes experiential learning with CEMI. Prerequisites: Multimedia Studio I or equivalent.
Contact Hours: 60
6.0 Credits
Visual Communication | Course #: DIVCMM380 | Section: I | Open
Pre-requisite: Multimedia Studio I or equivalent.
The second level of the multimedia studio course focuses on the experience of producing complete, contemporary multimedia works in an artistic, project-based environment. Through a variety of media-related hardware and software, hands-on practice, and instructor supervision, students acquire the necessary skills for advanced-level projects. The creative process is emphasized as an individual process in order for students to develop mature visual identities and expressions in multimedia contexts. This course includes experiential learning hours with our Community Engagement Member Institutions (CEMI). CEMI are dynamic learning environments created to foster learning through a structured interaction with the community. In addition to regular lecture hours, students will be involved in learning by doing through real projects and integration with the local population and territory in order to remove cultural and learning barriers as well as to develop a strong likelihood for success in life. The experiential learning hours are fully supervised by instructors who track students step by step during their learning experience, monitor and advise according to student needs, and support student initiative. This unique learning model allows students to benefit from an all-encompassing educational experience based on theory and practice in real enterprises, learning of comprehensive operational processes, problem-solving, leadership, and management. 150 experiential learning hours.
Contact Hours: 45
3.0 Credits
Visual Communication | Course #: DIVCVC450 | Section: I | Open
Pre-requisite: Italian A1 (Breakthrough or beginner) recommended but may vary depending on the placement. Cover letter, CV, and material pertinent to the chosen area, interview. Portfolio of previous work layout and illustration software experience.
Through the visual communication internship course, students will apply visual and aesthetic inspiration and strategies to creative projects. Students will assist the visual communication staff of the placement organization (i.e. marketing and graphic design teams for companies or freelancers) to develop the visual component of communications-based projects. Tasks may include assisting with items and tasks related to graphic design, photography and video assignments, and websites in formats such as e-newsletters, communication strategies and proposals, flyers, presentations, logos, and brochures. This internship course aims to prepare students for the professional world and features an unsalaried internship scheduled individually for a minimum of ten hours per week. Students generally serve as part-time interns from Monday through Friday, although some internships may require weekend hours. The internship enhances students knowledge through field experience held in a professional environment overseen by a supervisor, who regularly monitors the internship progress and the guides the students preparation of a final analytical report and portfolio. Placements will vary depending on the students language and professional skills.
Contact Hours: 120
3.0 Credits
Visual Communication | Course #: DIVCVC450 | Section: II | Open
Pre-requisite: Italian A1 (Breakthrough or beginner) recommended but may vary depending on the placement. Cover letter, CV, and material pertinent to the chosen area, interview. Portfolio of previous work layout and illustration software experience.
Through the visual communication internship course, students will apply visual and aesthetic inspiration and strategies to creative projects. Students will assist the visual communication staff of the placement organization (i.e. marketing and graphic design teams for companies or freelancers) to develop the visual component of communications-based projects. Tasks may include assisting with items and tasks related to graphic design, photography and video assignments, and websites in formats such as e-newsletters, communication strategies and proposals, flyers, presentations, logos, and brochures. This internship course aims to prepare students for the professional world and features an unsalaried internship scheduled individually for a minimum of ten hours per week. Students generally serve as part-time interns from Monday through Friday, although some internships may require weekend hours. The internship enhances students knowledge through field experience held in a professional environment overseen by a supervisor, who regularly monitors the internship progress and the guides the students preparation of a final analytical report and portfolio. Placements will vary depending on the students language and professional skills.
Contact Hours: 120
3.0 Credits
Visual Communication | Course #: DIVCVC450 | Section: Jterm | Open
Pre-requisite: Italian A1 (Breakthrough or beginner) recommended but may vary depending on the placement. Cover letter, CV, and material pertinent to the chosen area, interview. Portfolio of previous work layout and illustration software experience.
Through the visual communication internship course, students will apply visual and aesthetic inspiration and strategies to creative projects. Students will assist the visual communication staff of the placement organization (i.e. marketing and graphic design teams for companies or freelancers) to develop the visual component of communications-based projects. Tasks may include assisting with items and tasks related to graphic design, photography and video assignments, and websites in formats such as e-newsletters, communication strategies and proposals, flyers, presentations, logos, and brochures. This internship course aims to prepare students for the professional world and features an unsalaried internship scheduled individually for a minimum of ten hours per week. Students generally serve as part-time interns from Monday through Friday, although some internships may require weekend hours. The internship enhances students knowledge through field experience held in a professional environment overseen by a supervisor, who regularly monitors the internship progress and the guides the students preparation of a final analytical report and portfolio. Placements will vary depending on the students language and professional skills.
Contact Hours: 120
3.0 Credits
Visual Communication | Course #: DIVPCV200 | Section: II | Open
This course provides students with the knowledge of the technical terms of creative video production and the skills to understand basic video shooting and editing techniques. Students will team up and follow a single project starting from the script all the way through editing and final output.
Contact Hours: 90
3.0 Credits
Accessory Design & Technology | Course #: FTADAD250 | Section: I | Open
This course is an introduction to accessory design. Students will be exposed to a variety of design materials. Emphasis will be placed on three-dimensional sketching and on creative detail design of: footwear, handbags (including embellished evening bags), small leather goods, gloves, and belts. The course includes a historical overview of personal accessories from ancient Egypt to the present. Field trips will include: trade fairs, a leather factory and the Ferragamo Museum.
Contact Hours: 45
6.0 Credits
Accessory Design & Technology | Course #: FTADAD255 | Section: I | Open
This course is dedicated to accessory design. Students will be exposed to a variety of design materials. Emphasis will be placed on three-dimensional sketching and on creative detail design for footwear, handbags, small leather goods, gloves, and belts. The course includes an historical overview of personal accessories from ancient Egypt to the present, allowing the evaluation of different materials and styles. During this course students will also receive basic guidelines on hand sewing techniques, on the use of patterns for simple leather accessories, and an overview of materials. This course includes experiential learning hours with our Community Engagement Member Institutions (CEMI). CEMI are dynamic learning environments created to foster learning through a structured interaction with the community. In addition to regular lecture hours, students will be involved in learning by doing through real projects and integration with the local population and territory in order to remove cultural and learning barriers as well as to develop a strong likelihood for success in life. The experiential learning hours are fully supervised by instructors who track students step by step during their learning experience, monitor and advise according to student needs, and support student initiative. This unique learning model allows students to benefit from an all-encompassing educational experience based on theory and practice in real enterprises, learning of comprehensive operational processes, problem-solving, leadership, and management.
Contact Hours: 45
3.0 Credits
Accessory Design & Technology | Course #: FTADFP350 | Section: I | Open
Pre-requisite: Cover letter, CV, portfolio of previous work, and material pertinent to the chosen area, interview.
This placement allows the student to interact with the local fashion economy through FLY Fashion Loves You, the retail store operated by the students and faculty members of FAST. This special project involves proposing, designing, and producing high quality garments and accessories for FLY, whose merchandise sales generate scholarships for future fashion students and represent the categories of emerging Italian designers, high quality vintage, and items created through the academic outcomes of FUA students and faculty. Duties include but are not limited to merchandise analysis for brainstorming, design proposals, and garment and accessory production in the laboratory spaces of FAST, the academic department that houses FLY. Garments produced will permanently remain at FLY for placement in window displays, photoshoots and other special installations throughout the seasons. EL hours may be distributed from Monday through Friday. Additional materials/Dress code: Business casual attire for dress code. Prerequisites: Cover letter, CV, portfolio of previous work, and material pertinent to the chosen area, interview.
Contact Hours: 150
3.0 Credits
Accessory Design & Technology | Course #: FTADFP350 | Section: II | Open
Pre-requisite: Cover letter, CV, portfolio of previous work, and material pertinent to the chosen area, interview.
This placement allows the student to interact with the local fashion economy through FLY Fashion Loves You, the retail store operated by the students and faculty members of FAST. This special project involves proposing, designing, and producing high quality garments and accessories for FLY, whose merchandise sales generate scholarships for future fashion students and represent the categories of emerging Italian designers, high quality vintage, and items created through the academic outcomes of FUA students and faculty. Duties include but are not limited to merchandise analysis for brainstorming, design proposals, and garment and accessory production in the laboratory spaces of FAST, the academic department that houses FLY. Garments produced will permanently remain at FLY for placement in window displays, photoshoots and other special installations throughout the seasons. EL hours may be distributed from Monday through Friday. Additional materials/Dress code: Business casual attire for dress code. Prerequisites: Cover letter, CV, portfolio of previous work, and material pertinent to the chosen area, interview.
Contact Hours: 150
3.0 Credits
Accessory Design & Technology | Course #: FTADFP350 | Section: Jterm | Open
Pre-requisite: Cover letter, CV, portfolio of previous work, and material pertinent to the chosen area, interview.
This placement allows the student to interact with the local fashion economy through FLY Fashion Loves You, the retail store operated by the students and faculty members of FAST. This special project involves proposing, designing, and producing high quality garments and accessories for FLY, whose merchandise sales generate scholarships for future fashion students and represent the categories of emerging Italian designers, high quality vintage, and items created through the academic outcomes of FUA students and faculty. Duties include but are not limited to merchandise analysis for brainstorming, design proposals, and garment and accessory production in the laboratory spaces of FAST, the academic department that houses FLY. Garments produced will permanently remain at FLY for placement in window displays, photoshoots and other special installations throughout the seasons. EL hours may be distributed from Monday through Friday. Additional materials/Dress code: Business casual attire for dress code. Prerequisites: Cover letter, CV, portfolio of previous work, and material pertinent to the chosen area, interview.
Contact Hours: 150
6.0 Credits
Fashion Communication & Publishing | Course #: PSELCV205 | Section: II | Open
This introductory course provides students with a basic knowledge of creative video production and its technical aspects. Students will learn basic video shooting and editing techniques. As a part of the coursework, students will work in groups on video projects in order to experience the various phases of video production from scripting to editing and final output.
This course includes experiential learning hours with our Community
Engagement Member Institutions (CEMI). CEMI are dynamic learning
environments created to foster learning through a structured interaction
with the community. In addition to regular lecture hours, students will be
involved in learning by doing through real projects and integration with the
local population and territory in order to remove cultural and learning barriers as well as to develop a strong likelihood for success in life. The experiential learning hours are fully supervised by instructors who track students step by step during their learning experience, monitor and advise according to student needs, and support student initiative. This unique learning model allows students to benefit from an all-encompassing educational experience based on theory and practice in real enterprises, learning of comprehensive operational processes, problem-solving, leadership, and management.
This course includes experiential learning hours with our Community
Engagement Member Institutions (CEMI). CEMI are dynamic learning
environments created to foster learning through a structured interaction
with the community. In addition to regular lecture hours, students will be
involved in learning by doing through real projects and integration with the
local population and territory in order to remove cultural and learning barriers as well as to develop a strong likelihood for success in life. The experiential learning hours are fully supervised by instructors who track students step by step during their learning experience, monitor and advise according to student needs, and support student initiative. This unique learning model allows students to benefit from an all-encompassing educational experience based on theory and practice in real enterprises, learning of comprehensive operational processes, problem-solving, leadership, and management.
Contact Hours: 150
6.0 Credits
Fashion Design & Technology | Course #: FTFDFC355 | Section: I | Open
Pre-requisite: Fashion Design Major Junior Standing or equivalent skills in sketching, sewing, and patternmaking. Unofficial transcript submission required.
This course teaches students how to create and develop fashion collections for diverse markets by using appropriate research techniques, project development methods, sketching and rendering techniques. Collections will be structured and organized in a professional manner from customer research and trend forecasting to the creation of mood boards and the selection of materials and colors. Throughout the course students will be invited to develop and test communication skills in order to learn how to assertively communicate collections values. The ultimate goal of the course is to design, create, and prototype a final collection. Field visits to museums and fashion design studios will stimulate the student's creativity and are an essential part of the course. This course includes experiential learning hours with our Community Engagement Member Institutions (CEMI). CEMI are dynamic learning environments created to foster learning through a structured interaction with the community. In addition to regular lecture hours, students will be involved in learning by doing through real projects and integration with the local population and territory in order to remove cultural and learning barriers as well as to develop a strong likelihood for success in life. The experiential learning hours are fully supervised by instructors who track students step by step during their learning experience, monitor and advise according to student needs, and support student initiative. This unique learning model allows students to benefit from an all-encompassing educational experience based on theory and practice in real enterprises, learning of comprehensive operational processes, problem-solving, leadership, and management.
Contact Hours: 90
3.0 Credits
Fashion Design & Technology | Course #: FTFDFP350 | Section: I | Open
Pre-requisite: Cover letter, CV, portfolio of previous work, and material pertinent to the chosen area, interview.
This placement allows the student to interact with the local fashion economy through FLY Fashion Loves You, the retail store operated by the students and faculty members of FAST. This special project involves proposing, designing, and producing high quality garments and accessories for FLY, whose merchandise sales generate scholarships for future fashion students and represent the categories of emerging Italian designers, high quality vintage, and items created through the academic outcomes of FUA students and faculty. Duties include but are not limited to merchandise analysis for brainstorming, design proposals, and garment and accessory production in the laboratory spaces of FAST, the academic department that houses FLY. Garments produced will permanently remain at FLY for placement in window displays, photoshoots and other special installations throughout the seasons. EL hours may be distributed from Monday through Friday. Additional materials/Dress code: Business casual attire for dress code. Prerequisites: Cover letter, CV, portfolio of previous work, and material pertinent to the chosen area, interview.
Contact Hours: 150
3.0 Credits
Fashion Design & Technology | Course #: FTFDFP350 | Section: II | Open
Pre-requisite: Cover letter, CV, portfolio of previous work, and material pertinent to the chosen area, interview.
This placement allows the student to interact with the local fashion economy through FLY Fashion Loves You, the retail store operated by the students and faculty members of FAST. This special project involves proposing, designing, and producing high quality garments and accessories for FLY, whose merchandise sales generate scholarships for future fashion students and represent the categories of emerging Italian designers, high quality vintage, and items created through the academic outcomes of FUA students and faculty. Duties include but are not limited to merchandise analysis for brainstorming, design proposals, and garment and accessory production in the laboratory spaces of FAST, the academic department that houses FLY. Garments produced will permanently remain at FLY for placement in window displays, photoshoots and other special installations throughout the seasons. EL hours may be distributed from Monday through Friday. Additional materials/Dress code: Business casual attire for dress code. Prerequisites: Cover letter, CV, portfolio of previous work, and material pertinent to the chosen area, interview.
Contact Hours: 150
3.0 Credits
Fashion Design & Technology | Course #: FTFDFP350 | Section: Jterm | Open
Pre-requisite: Cover letter, CV, portfolio of previous work, and material pertinent to the chosen area, interview.
This placement allows the student to interact with the local fashion economy through FLY Fashion Loves You, the retail store operated by the students and faculty members of FAST. This special project involves proposing, designing, and producing high quality garments and accessories for FLY, whose merchandise sales generate scholarships for future fashion students and represent the categories of emerging Italian designers, high quality vintage, and items created through the academic outcomes of FUA students and faculty. Duties include but are not limited to merchandise analysis for brainstorming, design proposals, and garment and accessory production in the laboratory spaces of FAST, the academic department that houses FLY. Garments produced will permanently remain at FLY for placement in window displays, photoshoots and other special installations throughout the seasons. EL hours may be distributed from Monday through Friday. Additional materials/Dress code: Business casual attire for dress code. Prerequisites: Cover letter, CV, portfolio of previous work, and material pertinent to the chosen area, interview.
Contact Hours: 150
3.0 Credits
Fashion Merchandising | Course #: FTFCSF360 | Section: Jterm | Open
The success of a small fashion retail store implies many skills. The professional in this field has to pay close attention to the types of products offered for sale, how to best present those products to consumers, and determining what is a reasonable retail price for each unit sold. While retailers have traditionally engaged in the task of retail merchandising in a physical location, the Internet has now made it possible to apply these same basic principles in a virtual setting. In order to be successful in retail management, it is necessary to provide consumers with specific key benefits. Firstly, the products must be of high quality; this helps to turn consumers into returning customers. Along with quality, the retailer must also sell products at prices considered reasonable by the consumer. By providing quality products at affordable prices, the retailer has an improved chance of standing out from the competition and of lengthening the lifetime of the business. In this course, students understand the procedures involved in managing a fashion retail enterprise and become aware of the decision-making inherent in successful merchandising for smaller-scale stores. Knowledge will be acquired through the practice gained by running a real enterprise at a laboratory in which students and professionals exchange their knowledge and propose successful solutions to be applied. Course includes site visits to famous luxury brands as Ferragamo, Gucci, and Cavalli (companies may change according to availability), and two special guest lectures from local prominent emerging designers.
Contact Hours: 45
6.0 Credits
Fashion Merchandising | Course #: FTFCSF365 | Section: Jterm | Open
The success of a small fashion retail store implies many skills. The professional in this field has to pay close attention to the types of products offered for sale, how to best present those products to consumers, and determining what is a reasonable retail price for each unit sold. While retailers have traditionally engaged in the task of retail merchandising in a physical location, the Internet has now made it possible to apply these same basic principles in a virtual setting. In order to be successful in retail management, it is necessary to provide consumers with specific key benefits. Firstly, the products must be of high quality; this helps to turn consumers into returning customers. Along with quality, the retailer must also sell products at prices considered reasonable by the consumer. By providing quality products at affordable prices, the retailer has an improved chance of standing out from the competition and of lengthening the lifetime of the business. In this course, students understand the procedures involved in managing a fashion retail enterprise and become aware of the decision-making inherent in successful merchandising for smallerscale stores. Knowledge will be acquired through the practice gained by running a real enterprise at a laboratory in which students and professionals exchange their knowledge and propose successful solutions to be applied. Course includes site visits to famous luxury brands as Ferragamo, Gucci, and Cavalli (companies may change according to availability), and two special guest lectures from local prominent emerging designers. This course includes 150 hours of Experiential Learning with our Community Engagement Member Institutions (CEMI). CEMI are dynamic learning environments created to foster learning through a structured interaction with the community. In addition to regular lecture hours, students will be involved in learning by doing through real projects and integration with the local population and territory in order to remove cultural and learning barriers as well as to develop a strong likelihood for success in life. The Experiential Learning hours are fully supervised by instructors who track students step by step during their learning experience, monitor and advise according to student needs, and support student initiative. This unique learning model allows students to benefit from an all-encompassing educational experience based on theory and practice in real enterprises, learning of comprehensive operational processes, problem-solving, leadership, and management.
Contact Hours: 195
3.0 Credits
Fashion Merchandising | Course #: FTFMFB330 | Section: I | Open
This course addresses the new professional shopper profile by examining both the customer-oriented features of the industry as well as the general business principles of the fashion industry. Topics analyze the profession of the personal shopper, understanding the nature of services provided, as well as the strategies advised to clients from wardrobe analysis and purchasing. During the course, students will discuss fashion both in relationship to fashion history and international trends as well as communication and protocol for special occasions such as events. The final part of the class will include career guidance and marketing and promotion principles to build a customer base.
Contact Hours: 45
6.0 Credits
Fashion Merchandising | Course #: FTFMFB335 | Section: I | Open
This course addresses the new professional shopper profile by examining both the customer-oriented features of the industry as well as the general business principles of the fashion industry. Topics analyze the profession of the personal shopper, understanding the nature of services provided, as well as the strategies advised to clients from wardrobe analysis and purchasing. During the course, students will discuss fashion both in relationship to fashion history and international trends as well as communication and protocol for special occasions such as events. The final part of the class will include career guidance and marketing and promotion principles to build a customer base. This course includes experiential learning hours with our Community Engagement Member Institutions (CEMI). CEMI are dynamic learning environments created to foster learning through a structured interaction with the community. In addition to regular lecture hours, students will be involved in learning by doing through real projects and integration with the local population and territory in order to remove cultural and learning barriers as well as to develop a strong likelihood for success in life. The experiential learning hours are fully supervised by instructors who track students step by step during their learning experience, monitor and advise according to student needs, and support student initiative. This unique learning model allows students to benefit from an all- encompassing educational experience based on theory and practice in real enterprises, learning of comprehensive operational processes, problem-solving, leadership, and management.
Contact Hours: 45
3.0 Credits
Fashion Merchandising | Course #: FTFMFR350 | Section: I | Open
Pre-requisite: Cover letter, CV, and material pertinent to the chosen area, interview.
This special project allows the student to interact with the local fashion economy through FLY Fashion Loves You, the retail store operated by the students and faculty members of FAST. The fashion retail management special project involves store organization, business procedures and client relations. Students will have the chance to be immersed in the fashion retail industry through duties that include but are not limited to sales, stocking, floor management, customer service, promotion, and research. This special project course features experiential learning hours with our Community Engagement Member Institutions (CEMI). CEMI are dynamic learning environments created to foster learning through a structured interaction with the community. Students will be involved in learning by doing through real projects and integration with the local population and territory in order to remove cultural and learning barriers as well as to develop a strong likelihood for success in life. The experiential learning hours are fully supervised by instructors who track students step by step during their learning experience, monitor and advise according to student needs, and support student initiative. This unique learning model allows students to benefit from an all-encompassing educational experience based on theory and practice in real enterprises, learning of comprehensive operational processes, problem-solving, leadership, and management.
Contact Hours: 150
3.0 Credits
Fashion Merchandising | Course #: FTFMFR350 | Section: II | Open
Pre-requisite: Cover letter, CV, and material pertinent to the chosen area, interview.
This special project allows the student to interact with the local fashion economy through FLY Fashion Loves You, the retail store operated by the students and faculty members of FAST. The fashion retail management special project involves store organization, business procedures and client relations. Students will have the chance to be immersed in the fashion retail industry through duties that include but are not limited to sales, stocking, floor management, customer service, promotion, and research. This special project course features experiential learning hours with our Community Engagement Member Institutions (CEMI). CEMI are dynamic learning environments created to foster learning through a structured interaction with the community. Students will be involved in learning by doing through real projects and integration with the local population and territory in order to remove cultural and learning barriers as well as to develop a strong likelihood for success in life. The experiential learning hours are fully supervised by instructors who track students step by step during their learning experience, monitor and advise according to student needs, and support student initiative. This unique learning model allows students to benefit from an all-encompassing educational experience based on theory and practice in real enterprises, learning of comprehensive operational processes, problem-solving, leadership, and management.
Contact Hours: 150
3.0 Credits
Fashion Merchandising | Course #: FTFMFR350 | Section: Jterm | Open
Pre-requisite: Cover letter, CV, and material pertinent to the chosen area, interview.
This special project allows the student to interact with the local fashion economy through FLY Fashion Loves You, the retail store operated by the students and faculty members of FAST. The fashion retail management special project involves store organization, business procedures and client relations. Students will have the chance to be immersed in the fashion retail industry through duties that include but are not limited to sales, stocking, floor management, customer service, promotion, and research. This special project course features experiential learning hours with our Community Engagement Member Institutions (CEMI). CEMI are dynamic learning environments created to foster learning through a structured interaction with the community. Students will be involved in learning by doing through real projects and integration with the local population and territory in order to remove cultural and learning barriers as well as to develop a strong likelihood for success in life. The experiential learning hours are fully supervised by instructors who track students step by step during their learning experience, monitor and advise according to student needs, and support student initiative. This unique learning model allows students to benefit from an all-encompassing educational experience based on theory and practice in real enterprises, learning of comprehensive operational processes, problem-solving, leadership, and management.
Contact Hours: 150
3.0 Credits
Fashion Merchandising | Course #: FTFMVM325 | Section: II | Open
Pre-requisite:
This course examines the creative field of visual merchandising and its importance to the retail and fashion industries. Students develop skills in the evaluation and implementation of visual merchandising concepts. The key elements covered include merchandising, principles and elements of design, terminology, and evaluation.
Contact Hours: 45
3.0 Credits
Art Education | Course #: FAAEGA350 | Section: I | Open
Pre-requisite: Cover letter, CV, and material pertinent to the chosen area, interview.
The objectives of this special project are based on creating an opportunity for the student to observe and participate in the coordinating and curating activities of an art gallery. Students will be exposed to various tasks including daily operations, exhibitions, catalog creation, show installation, and interaction with local and international artists. The student will also assist the on-site curator with promotional tasks ranging from press releases to social networking. This special project course features experiential learning hours with our Community Engagement Member Institutions (CEMI). CEMI are dynamic learning environments created to foster learning through a structured interaction with the community. Students will be involved in learning by doing through real projects and integration with the local population and territory in order to remove cultural and learning barriers as well as to develop a strong likelihood for success in life. The experiential learning hours are fully supervised by instructors who track students step by step during their learning experience, monitor and advise according to student needs, and support student initiative. This unique learning model allows students to benefit from an all-encompassing educational experience based on theory and practice in real enterprises, learning of comprehensive operational processes, problem-solving, leadership, and management.
Contact Hours: 150
3.0 Credits
Art Education | Course #: FAAEGA350 | Section: II | Open
Pre-requisite: Cover letter, CV, and material pertinent to the chosen area, interview.
The objectives of this special project are based on creating an opportunity for the student to observe and participate in the coordinating and curating activities of an art gallery. Students will be exposed to various tasks including daily operations, exhibitions, catalog creation, show installation, and interaction with local and international artists. The student will also assist the on-site curator with promotional tasks ranging from press releases to social networking. This special project course features experiential learning hours with our Community Engagement Member Institutions (CEMI). CEMI are dynamic learning environments created to foster learning through a structured interaction with the community. Students will be involved in learning by doing through real projects and integration with the local population and territory in order to remove cultural and learning barriers as well as to develop a strong likelihood for success in life. The experiential learning hours are fully supervised by instructors who track students step by step during their learning experience, monitor and advise according to student needs, and support student initiative. This unique learning model allows students to benefit from an all-encompassing educational experience based on theory and practice in real enterprises, learning of comprehensive operational processes, problem-solving, leadership, and management.
Contact Hours: 150
3.0 Credits
Art Education | Course #: FAAEGA450 | Section: I | Open
Pre-requisite: A2 level of Italian language. Cover letter, CV, and material pertinent to the chosen area, interview.
This internship course involves students in the curating activities of a professional fine arts gallery. Students will collaborate with curators and gallery managers on the organizational and operational tasks of developing, organizing, and implementing an art exhibition. Interaction with local and international artists will be a fundamental aspect of the internship, and duties will range from logistical preparation, administrative duties for the gallery management, promotion and press documentation, and other tasks assigned by the organization. This internship course aims to prepare students for the professional world and features an unsalaried internship scheduled individually for a minimum of ten hours per week. Students generally serve as part-time interns from Monday through Friday, although some internships may require weekend hours. The internship enhances students knowledge through field experience held in a professional environment overseen by a supervisor, who regularly monitors the internship progress and the guides the student preparation of a final analytical report and portfolio. Placements will vary depending on the students language and professional skills.
Contact Hours: 120
3.0 Credits
Art Education | Course #: FAAEGA450 | Section: II | Open
Pre-requisite: A2 level of Italian language. Cover letter, CV, and material pertinent to the chosen area, interview.
This internship course involves students in the curating activities of a professional fine arts gallery. Students will collaborate with curators and gallery managers on the organizational and operational tasks of developing, organizing, and implementing an art exhibition. Interaction with local and international artists will be a fundamental aspect of the internship, and duties will range from logistical preparation, administrative duties for the gallery management, promotion and press documentation, and other tasks assigned by the organization. This internship course aims to prepare students for the professional world and features an unsalaried internship scheduled individually for a minimum of ten hours per week. Students generally serve as part-time interns from Monday through Friday, although some internships may require weekend hours. The internship enhances students knowledge through field experience held in a professional environment overseen by a supervisor, who regularly monitors the internship progress and the guides the student preparation of a final analytical report and portfolio. Placements will vary depending on the students language and professional skills.
Contact Hours: 120
3.0 Credits
Art Education | Course #: FAAEGA450 | Section: Jterm | Open
Pre-requisite: A2 level of Italian language. Cover letter, CV, and material pertinent to the chosen area, interview.
This internship course involves students in the curating activities of a professional fine arts gallery. Students will collaborate with curators and gallery managers on the organizational and operational tasks of developing, organizing, and implementing an art exhibition. Interaction with local and international artists will be a fundamental aspect of the internship, and duties will range from logistical preparation, administrative duties for the gallery management, promotion and press documentation, and other tasks assigned by the organization. This internship course aims to prepare students for the professional world and features an unsalaried internship scheduled individually for a minimum of ten hours per week. Students generally serve as part-time interns from Monday through Friday, although some internships may require weekend hours. The internship enhances students knowledge through field experience held in a professional environment overseen by a supervisor, who regularly monitors the internship progress and the guides the student preparation of a final analytical report and portfolio. Placements will vary depending on the students language and professional skills.
Contact Hours: 120
This course is designed to take full advantage of the student's unique experiences living and studying in the city of Florence. With on-site inspiration channeled into artistic creativity, students will draw on location at sites of historical significant and visual interest ranging from architectural masterpieces, landscape vistas and medieval streets to formal gardens, street markets and Renaissance fountains. Slide lectures will document the rich history of how Florence and its environs have attracted and inspired visiting artists for centuries. Students will develop individual sketchbooks with the aim of building up source material for future projects.
Contact Hours: 45
3.0 Credits
Baking and Pastry | Course #: FWBPBI325 | Section: II | Open
Pre-requisite: Open to culinary arts and baking & pastry majors or students who have taken previous coursework in the above fields
Building on previous knowledge, students learn to mix, shape, bake, store, and distribute breads and rolls. Emphasis will be placed on increased use of traditional fermentation methods, equipment, and methods that emphasize flavor, texture, and appearance as well as techniques that increase shelf life. this course offers the opportunity to learn the principles and techniques of preparing multi-grain breads, sourdoughs, holiday or seasonal breads, and flat breads. Special emphasis will be placed on Italian regional breads; handling grains (such as soakers) for specialty breads; mixing, shaping, and finishing specialty breads; and learning innovative baking methods.
Contact Hours: 45
3.0 Credits
Baking and Pastry | Course #: FWBPBP450 | Section: I | Open
Pre-requisite: Open to culinary arts and baking & pastry majors or students who have taken previous coursework in the above fields. Cover letter, CV, and material pertinent to the chosen area, interview.
Through this placement, students are involved in back and front of the house operations at Fedora, the school pastry shop. The hands-on experience is designed to prepare future pastry chefs for the production of pastries, baked goods, and desserts. Emphasis is placed on proper baking techniques, knife and piping skills, and mixing methods. Students will learn how to adjust recipes to produce both products in large volumes and specialty items. Students will also perform front of the house duties in order to complete a comprehensive vision and understanding of the activities, functions, and organization of a baking and pastry shop for future entrepreneurial activities. This placement may require shifts that take place on weekends and holidays. This internship course aims to prepare students for the professional world and features an unsalaried internship scheduled individually for a minimum of ten hours per week. Students generally serve as part-time interns from Monday through Friday, although some internships may require weekend hours. The internship enhances students knowledge through field experience held in a professional environment overseen by a supervisor, who regularly monitors the internship progress and the guides the students preparation of a final analytical report and portfolio. Placements will vary depending on the students language and professional skills.
Contact Hours: 150
3.0 Credits
Baking and Pastry | Course #: FWBPBP450 | Section: II | 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 placement, students are involved in back and front of the house operations at Fedora, the school pastry shop. The hands-on experience is designed to prepare future pastry chefs for the production of pastries, baked goods, and desserts. Emphasis is placed on proper baking techniques, knife and piping skills, and mixing methods. Students will learn how to adjust recipes to produce both products in large volumes and specialty items. Students will also perform front of the house duties in order to complete a comprehensive vision and understanding of the activities, functions, and organization of a baking and pastry shop for future entrepreneurial activities. This placement may require shifts that take place on weekends and holidays. This internship course aims to prepare students for the professional world and features an unsalaried internship scheduled individually for a minimum of ten hours per week. Students generally serve as part-time interns from Monday through Friday, although some internships may require weekend hours. The internship enhances students knowledge through field experience held in a professional environment overseen by a supervisor, who regularly monitors the internship progress and the guides the students preparation of a final analytical report and portfolio. Placements will vary depending on the students language and professional skills.
Contact Hours: 150
3.0 Credits
Baking and Pastry | Course #: FWBPBP450 | Section: Jterm | 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 placement, students are involved in back and front of the house operations at Fedora, the school pastry shop. The hands-on experience is designed to prepare future pastry chefs for the production of pastries, baked goods, and desserts. Emphasis is placed on proper baking techniques, knife and piping skills, and mixing methods. Students will learn how to adjust recipes to produce both products in large volumes and specialty items. Students will also perform front of the house duties in order to complete a comprehensive vision and understanding of the activities, functions, and organization of a baking and pastry shop for future entrepreneurial activities. This placement may require shifts that take place on weekends and holidays. This internship course aims to prepare students for the professional world and features an unsalaried internship scheduled individually for a minimum of ten hours per week. Students generally serve as part-time interns from Monday through Friday, although some internships may require weekend hours. The internship enhances students knowledge through field experience held in a professional environment overseen by a supervisor, who regularly monitors the internship progress and the guides the students preparation of a final analytical report and portfolio. Placements will vary depending on the students language and professional skills.
Contact Hours: 150
3.0 Credits
Baking and Pastry | Course #: FWBPBP470 | Section: I | Open
Pre-requisite: Open to culinary arts and baking & pastry majors or students who have taken previous coursework in the above fields. Cover letter, CV, and material pertinent to the chosen area, interview.
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 #: FWBPBP470 | Section: Jterm | 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 #: FWBPBP655 | Section: Jterm | Open
Pre-requisite: Master Italian Pastry Arts I or equivalent. Unofficial transcript submission required.
This course will be fundamental for Baking & Pastry students in order to complete their course of studies. The aim of this course goes beyond the mere sharing of technical knowledge. Students will be in charge of the majority of the pastry lab duties in order to gain confidence and autonomy in the management of the operations. Cost control, jobs scheduling, inventory operations will be just a part of the assignments students will have to complete. Special emphasis will be placed in menu development for restaurant, pastry lab and reception service.
Upon successful completion of the course students will be confident in the production of ganache and meringue-based mousse, egg-free mousse, and will be able to choose the suitable application for all different mousse types. Emphasis will be placed on specialty petit fours, an item often requested in high standard receptions. Students will experience the modernist approach in pastry art through the application of techniques, equipment and ingredients that will contribute to the creation of unusual textures and sensory experiences. The course will develop in four one-week workshops: the first one focusing on the art of macarons, their suitable fillings and the possible interpretations from sweet to savory; the second one on the art of plating: contemporary styles in desserts presentation; the third one on pastry for special dietary requirements, in order to develop skills necessary for the production of alternative dessert; the fourth on Italian regional folklore and related celebrative desserts.
Special assignments will include the planning, organization and service of Ganzo Thursday themed dinners and Friday a la carte dinners. Students are expected to approach assignments and pastry lab duties as professionals, showing responsible behavior and managing abilities. 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: Master Italian Pastry Arts I or equivalent.
Contact Hours: 150
3.0 Credits
Baking and Pastry | Course #: FWBPCC360 | Section: I | Open
Pre-requisite: Open to culinary arts and baking & pastry majors or students who have taken previous coursework in the above fields
This course provides students with a fundamental working knowledge of the traditional methods of producing cookies and petit fours. The course will explore the preparation and design of unfilled and filled cookies and mignardises. Topics covered include the creaming method, depositing cookies (sliced, dropped, spritz, rolled, and bar), as well as methods of mixing, shaping, baking, filling, finishing, storing, packaging, pricing, and distributing cookies.
Contact Hours: 45
3.0 Credits
Baking and Pastry | Course #: FWBPCS630 | Section: I | Open
Pre-requisite: Advanced Chocolate Artistry or equivalent. Unofficial transcript submission required.
Pastry art competitions are fundamental milestones in the career of a professional pastry chef. Chocolate sculpture competitions are by far the most challenging field where artistic abilities and technical skills play a major role. This course offers students the knowledge needed to join the world of international chocolate competitions by covering the entire process of competition sculpture from design to creation. The international evaluation standards will be analyzed and will be the starting point of the creative plan developed by students to present in competition: dimension and proportion, applied color percentage, balance of the various elements, sugar decorations application, cleanliness of the work, theme recognizability, and more. Students will learn how to produce their own resin, plaster and PVC molds, while all other operations will be rigorously hand-made. Special emphasis will be placed on a variety of different techniques such as carving, hand-modeling, hydro-free butter application, and piping-painting. Students will learn the guidelines for the choice of suitable colors to be applied in relation to a specific theme. The course will include also the application of basic geometry and physics principles in order to guarantee the balance and stability of the sculpture.
Contact Hours: 45
3.0 Credits
Baking and Pastry | Course #: FWBPDS480 | Section: I | Open
Pre-requisite: Open to culinary arts and baking & pastry majors or students who have taken previous coursework in the above fields
The aim of the course is to give students the fundamentals of
dessert presentation. Starting from fruit cutting skills, students will experience a variety of decoration techniques to be applied to mignons, single portion desserts, and tortes. Glazes and gelaces, buttercream, whipped cream, icings, and chocolate and caramel decorations will be explained and practiced to gain confidence with related techniques. Students will experience both classic and contemporary decoration methods ranging from piping skills to the application of specific equipment for royal-icing writing. By the end of the course students will be able to execute decorating and styling techniques and to develop their own personal plating style.
dessert presentation. Starting from fruit cutting skills, students will experience a variety of decoration techniques to be applied to mignons, single portion desserts, and tortes. Glazes and gelaces, buttercream, whipped cream, icings, and chocolate and caramel decorations will be explained and practiced to gain confidence with related techniques. Students will experience both classic and contemporary decoration methods ranging from piping skills to the application of specific equipment for royal-icing writing. By the end of the course students will be able to execute decorating and styling techniques and to develop their own personal plating style.
Contact Hours: 45
3.0 Credits
Baking and Pastry | Course #: FWBPIC440 | Section: II | Open
Pre-requisite: Open to culinary arts and baking & pastry majors or students who have taken previous coursework in the above fields
This course introduces students to classically applied mediums used in
display work and decoration. Students will learn to execute specific
designs in pastillage, rolled fondant, gum paste, and royal icing, as well
as with poured, pulled, and blown sugar. Production, storing of all types
of candied fruits and Italian mostarda. Production and storing of jams
and conserves, fruit jellies, Italian croccante, sugar fondant, almond
paste.
display work and decoration. Students will learn to execute specific
designs in pastillage, rolled fondant, gum paste, and royal icing, as well
as with poured, pulled, and blown sugar. Production, storing of all types
of candied fruits and Italian mostarda. Production and storing of jams
and conserves, fruit jellies, Italian croccante, sugar fondant, almond
paste.
Contact Hours: 45
6.0 Credits
Baking and Pastry | Course #: FWBPPS355 | Section: I | Open
Pre-requisite: Open to culinary arts and baking & pastry majors or students who have taken previous coursework in the above fields
This course is a study of bakery operations and management as
practiced in a pastry shop environment. Studies focus on the various pastry shop components and front/back of the house areas. Front of the house emphasizes customer service, space management and maintenance, retail display, client relations, and ordering strategies. An introductory approach to the back of the house is considered in terms of equipment handling, supplies, production types, yields, formula conversions, dessert menu planning, and the handling of special requests and events. Safety and sanitation are examined for proper practice and application in the pastry shop. Students will gain familiarity with dessert categories and how they are positioned within the baking industry. This course includes experiential learning hours with our Community Engagement Member Institutions (CEMI). CEMI are dynamic learning environments created to foster learning through a structured interaction with the community. In addition to regular lecture hours, students will be involved in learning by doing through real projects and integration with the local population and territory
in order to remove cultural and learning barriers as well as to develop a strong likelihood for success in life. The experiential learning hours are fully supervised by instructors who track students step by step during their learning experience, monitor and advise according to student needs, and support student initiative. This unique learning model allows students to 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.
practiced in a pastry shop environment. Studies focus on the various pastry shop components and front/back of the house areas. Front of the house emphasizes customer service, space management and maintenance, retail display, client relations, and ordering strategies. An introductory approach to the back of the house is considered in terms of equipment handling, supplies, production types, yields, formula conversions, dessert menu planning, and the handling of special requests and events. Safety and sanitation are examined for proper practice and application in the pastry shop. Students will gain familiarity with dessert categories and how they are positioned within the baking industry. This course includes experiential learning hours with our Community Engagement Member Institutions (CEMI). CEMI are dynamic learning environments created to foster learning through a structured interaction with the community. In addition to regular lecture hours, students will be involved in learning by doing through real projects and integration with the local population and territory
in order to remove cultural and learning barriers as well as to develop a strong likelihood for success in life. The experiential learning hours are fully supervised by instructors who track students step by step during their learning experience, monitor and advise according to student needs, and support student initiative. This unique learning model allows students to 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 #: FWBPPT475 | Section: II | Open
Pre-requisite: Baking Techniques I or equivalent. Unofficial transcript submission required.
This course introduces non-yeast, laminated dough's and the
preparation of pastry products using a variety of methods-lamination, blending, creaming, foaming, and thickening. Students will combine these methods in new products, to create savory items and frozen desserts, and to use basic finishing methods by applying glazes, filling pastries, creating simple sauces, and presenting products for service. The fundamentals of heat transfer as applied to pastries in the preparation of creams, custards, souffles, butter creams, meringues, and flavored whipped creams will also be studied. Students will taste and test the products created and will complete a research assignment.
preparation of pastry products using a variety of methods-lamination, blending, creaming, foaming, and thickening. Students will combine these methods in new products, to create savory items and frozen desserts, and to use basic finishing methods by applying glazes, filling pastries, creating simple sauces, and presenting products for service. The fundamentals of heat transfer as applied to pastries in the preparation of creams, custards, souffles, butter creams, meringues, and flavored whipped creams will also be studied. Students will taste and test the products created and will complete a research assignment.
Contact Hours: 150
3.0 Credits
Baking and Pastry | Course #: FWBPRD670 | Section: I | Open
Pre-requisite: Master Italian Pastry Arts II or equivalent. Unofficial transcript submission required.
Creating original and innovative recipes is one of the main goals of a professional pastry chef. New recipes need to meet the market needs and pastry chefs must be able to understand trends as well as develop a personal style.
The aim of this course is to provide students with the instruments to develop new and innovative recipes.
Creativity is not only a matter of new ideas: new recipes need knowledge of the basic ingredients and how they can be combined, besides the standard classic applications. Students will approach the basics of food pairing, a branch of culinary science used by most professionals today in order to broaden the possible flavors combinations. This course provides students with a solid knowledge of the chemistry behind single preparations, whether traditional or contemporary. Through the lectures students will be guided into a new perspective of ingredients and their interaction.
Contact Hours: 45
3.0 Credits
Baking and Pastry | Course #: FWBPSB350 | Section: II | Open
Since ancient times bread has had a significance that goes beyond mere sustenance. Almost every society in the world eats bread in some form and bread has always been considered a symbol of life for all mankind. Bread celebrates life and plays a leading role in traditional celebrations and festivities. This course focuses on traditional Italian specialty breads, made with special, or alternative flours, shaped by local folklore and passed down from generation to generation like the most precious gift.
Students will be introduced to natural yeast production and learn how to keep the yeast alive and strengthen it for better leavening as well as the nutritional advantages and flavor development thanks to its use.
The course offers a complete survey of traditional specialty breads, specialty flatbreads, sweet breads and rolls with an emphasis on old grain flour, alternative flours and local folklore. In addition to this students will be introduced to special diet baking through lessons on gluten free bread and complements.
A special focus is dedicated to Italy's most famous baked product, pizza: through an in-depth analysis pizza will be explained and enjoyed in all its most popular variations.
Contact Hours: 45
3.0 Credits
Culinary Arts | Course #: FWCACA450 | Section: I | Open
Pre-requisite: Open to culinary arts and baking & pastry majors or students who have taken previous coursework in the above fields. Cover letter, CV, and material pertinent to the chosen area, interview
Under the supervision of an Executive Chef who manages the operations of the kitchen, students of the culinary arts internship course are involved in the daily operations of the restaurant industry. Line cooks are entry-level kitchen positions that focus on learning technique, speed, and consistency. Interns must be highly motivated and understand proper preparation techniques, become familiarized with recipes to ensure consistency, gain a command of timing in the kitchen, reduce and manage food waste, handle commercial kitchen equipment, and perform duties as directed by the kitchen brigade. This placement may require shifts that take place on the weekend and holidays. This internship course aims to prepare students for the professional world and features an unsalaried internship scheduled individually for a minimum of ten hours per week. Students generally serve as part-time interns from Monday through Friday, although some internships may require weekend hours. The internship enhances students knowledge through field experience held in a professional environment overseen by a supervisor, who regularly monitors the internship progress and the guides the students preparation of a final analytical report and portfolio. Placements will vary depending on the students language and professional skills.
Contact Hours: 120
3.0 Credits
Culinary Arts | Course #: FWCACA450 | Section: II | 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
Under the supervision of an Executive Chef who manages the operations of the kitchen, students of the culinary arts internship course are involved in the daily operations of the restaurant industry. Line cooks are entry-level kitchen positions that focus on learning technique, speed, and consistency. Interns must be highly motivated and understand proper preparation techniques, become familiarized with recipes to ensure consistency, gain a command of timing in the kitchen, reduce and manage food waste, handle commercial kitchen equipment, and perform duties as directed by the kitchen brigade. This placement may require shifts that take place on the weekend and holidays. This internship course aims to prepare students for the professional world and features an unsalaried internship scheduled individually for a minimum of ten hours per week. Students generally serve as part-time interns from Monday through Friday, although some internships may require weekend hours. The internship enhances students knowledge through field experience held in a professional environment overseen by a supervisor, who regularly monitors the internship progress and the guides the students preparation of a final analytical report and portfolio. Placements will vary depending on the students language and professional skills.
Contact Hours: 120
3.0 Credits
Culinary Arts | Course #: FWCACA450 | Section: Jterm | 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
Under the supervision of an Executive Chef who manages the operations of the kitchen, students of the culinary arts internship course are involved in the daily operations of the restaurant industry. Line cooks are entry-level kitchen positions that focus on learning technique, speed, and consistency. Interns must be highly motivated and understand proper preparation techniques, become familiarized with recipes to ensure consistency, gain a command of timing in the kitchen, reduce and manage food waste, handle commercial kitchen equipment, and perform duties as directed by the kitchen brigade. This placement may require shifts that take place on the weekend and holidays. This internship course aims to prepare students for the professional world and features an unsalaried internship scheduled individually for a minimum of ten hours per week. Students generally serve as part-time interns from Monday through Friday, although some internships may require weekend hours. The internship enhances students knowledge through field experience held in a professional environment overseen by a supervisor, who regularly monitors the internship progress and the guides the students preparation of a final analytical report and portfolio. Placements will vary depending on the students language and professional skills.
Contact Hours: 120
6.0 Credits
Culinary Arts | Course #: FWCACC455 | Section: I | Open
Pre-requisite: Professional Cooking I or equivalent.
The course focuses on the techniques and cooking methods applied in the professional kitchen: ingredients will be examined for their features and unique traits. Special emphasis will be placed on ingredient structure and cooking methods. Students will analyze a significant selection of meats and fish. Butchering and fish filleting skills will be covered. Ingredient handling and storing, suitable cooking methods, ingredient pairing, and an introduction to food presentation and plating will be addressed. This course includes experiential learning hours with our Community Engagement Member Institutions (CEMI). CEMI are dynamic learning environments created to foster learning through a structured interaction with the community. In addition to regular lecture hours, students will be involved in learning by doing through real projects and integration with the local population and territory in order to remove cultural and learning barriers as well as to develop a strong likelihood for success in life. The experiential learning hours are fully supervised by instructors who track students step by step during their learning experience, monitor and advise according to student needs, and support student initiative. This unique learning model allows students to benefit from an all-encompassing educational experience based on theory and practice in real enterprises, learning of comprehensive operational processes, problem-solving, leadership, and management.
Contact Hours: 45
6.0 Credits
Culinary Arts | Course #: FWCACC485 | Section: I | Open
Pre-requisite: Professional Cooking II: Cooking Techniques or equivalent.
This course is intended to give advanced students the fundamentals of kitchen organization, menu composition, plating and decoration as well as consolidate their attitudes and skills thanks to full-immersion hands-on activities that will result in effective professional and personal growth, and introduce them to the concept of team work, timing and responsibility within the kitchen environment. The course is open to all students with a good experience in kitchen basics like knife skills, vegetables, meat and egg preparation, application of classic cooking methods and knowledge of main Italian ingredients. Students will have the opportunity to practice cooking techniques and basic kitchen organization skills on a daily basis. Students will be followed by the chef instructor, who will be their mentor in this restaurant cooking experience. The course will develop students skills in dish and menu composition, as well as in building combinations of ingredients based on the legacy of Italian tradition. To do this students will analyze the role of the leading Italian chefs of the last decades and their cooking styles in order to understand their influence on the development of Italian cuisine. The course will be held in the school's creative learning lab where students will put the learned techniques in practice for the preparation of an Italian cuisine menu. This course includes experiential learning hours with our Community Engagement Member Institutions (CEMI). CEMI are dynamic learning environments created to foster learning through a structured interaction with the community. In addition to regular lecture hours, students will be involved in learning by doing through real projects and integration with the local population and territory in order to remove cultural and learning barriers as well as to develop a strong likelihood for success in life. The experiential learning hours are fully supervised by instructors who track students step by step during their learning experience, monitor and advise according to student needs, and support student initiative. This unique learning model allows students to benefit from an all-encompassing educational experience based on theory and practice in real enterprises, learning of comprehensive operational processes, problem-solving, leadership, and management. Prerequisites: Professional Cooking II: Cooking Techniques or equivalent.
Contact Hours: 45
3.0 Credits
Culinary Arts | Course #: FWCANC450 | Section: I | Open
Pre-requisite: Three semesters of culinary arts or dietetics/nutrition coursework and Cooking Light: Contemporary Techniques for Health Living, or equivalent. Unofficial transcript submission required.
Starting from the previously acquired knowledge of macro and micro nutrients, this course will provide students with the tools to analyze and develop a wide variety of nutritionally balanced meals on a seasonal basis.
Students will learn the fundamentals of metabolism and digestion and apply previously acquired cooking methods in order to preserve nutrients, and the possible applications of a wide variety of ingredients to create satisfying dishes while still respecting nutritional concepts.
Emphasis will be placed on the analysis of special dietary requirements either depending on dietary special needs or ethical choices. Raw foodism, vegetarian and vegan diet as well as the possible alternatives to guarantee a balanced nutrient intake will be thoroughly covered. The course will give students the tools to design meals on a seasonal basis following the principles of healthy cooking. This course includes experiential learning hours with our Community Engagement Member Institutions (CEMI).
Prerequisites: Three semesters of culinary arts or dietetics/nutrition coursework and Cooking Light: Contemporary Techniques for Health Living, or equivalent.
Contact Hours: 45
3.0 Credits
Culinary Arts | Course #: FWCAPK670 | Section: I | Open
Pre-requisite: Only for Master students-Advanced
An introduction to the identification and use of vegetables, fruits, herbs,
nuts, grains, dry goods, prepared goods, dairy products, and spices in
various forms. Explore both fresh and prepared foods and learn to
identify, receive, store, and hold products. Students will also learn to
evaluate products for taste, texture, smell, appearance, and other
quality attributes.
nuts, grains, dry goods, prepared goods, dairy products, and spices in
various forms. Explore both fresh and prepared foods and learn to
identify, receive, store, and hold products. Students will also learn to
evaluate products for taste, texture, smell, appearance, and other
quality attributes.
Contact Hours: 45
3.0 Credits
Culinary Arts | Course #: FWCARC630 | Section: J | 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 #: FWCARC630 | Section: Jterm | 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 #: FWCATF440 | Section: II | Open
Pre-requisite: Tradition of Italian Food I or equivalent. Only for Culinary Arts Majors.
This course continues to explore the tradition of Italian food through representative recipes. Emphasis will be given to more elaborate dishes, including the cleaning and preparation of shellfish, fresh pasta, food combination's, feast foods and banquets.
Contact Hours: 45
3.0 Credits
Culinary Arts | Course #: FWSPCA470 | Section: Jterm | Open
Pre-requisite: Cover letter, CV, and material pertinent to the chosen area, interview. Open to culinary arts and baking & pastry majors or students who have taken previous coursework in the above fields. HAACP food safety and sanitation certification.
Through this special project course, students are involved in back of the house operations at Ganzo, the school restaurant. Under the supervision of an Executive Chef who manages the operations of the kitchen, culinary arts experiential learning students are involved in the daily operations of the restaurant industry. Line cooks are entry-level kitchen positions that focus on learning technique, speed, and consistency. Students must be highly motivated and understand proper preparation techniques, become familiarized with recipes to ensure consistency, gain a command of timing in the kitchen, reduce and manage food waste, handle commercial kitchen equipment, and perform duties as directed by the kitchen brigade. This placement may require shifts that take place on weekends and holidays. This special project course features experiential learning hours with our Community Engagement Member Institutions (CEMI). CEMI are dynamic learning environments created to foster learning through a structured interaction with the community. Students will be involved in learning by doing through real projects and integration with the local population and territory in order to remove cultural and learning barriers as well as to develop a strong likelihood for success in life. The experiential learning hours are fully supervised by instructors who track students step by step during their learning experience, monitor and advise according to student needs, and support student initiative. This unique learning model allows students to benefit from an all-encompassing educational experience based on theory and practice in real enterprises, learning of comprehensive operational processes, problem-solving, leadership, and management.
Contact Hours: 150
3.0 Credits
Dietetics & Nutrition | Course #: FWDNHN150 | Section: I | 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 #: FWDNHN150 | Section: Jterm | 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 #: FWDNNS350 | Section: Jterm | Open
This course is a study of the importance of nutrition in sports and exercise in order to maximize athletic potential and performance. Topics include food nutrients, role of water, and bio-energetics in exercise and training, heat and fluid regulation during physical activity, weight and eating behaviors. Encourages students to form educated and strategic regimens (exercise and dietary plans) from a scientific point of view grounded on both the molecular and holistic for serious/professional athletes and physically active individuals.
Contact Hours: 45
6.0 Credits
Dietetics & Nutrition | Course #: FWDNNS355 | Section: Jterm | Open
Pre-requisite: Introduction to Nutrition or equivalent.
This course is a study of the importance of nutrition in sports and exercise in order to maximize athletic potential and performance. Covered topics include food nutrients, role of water, bioenergetics in exercise and training, heat and fluid regulation during physical activity, weight, and eating behaviors. Students are encouraged to form educated and strategic regimens (exercise and dietary plans) from both scientific and holistic approaches for professional athletes and physically active individuals. This course includes experiential learning hours in professional sport environments. Experiential learning is held in dynamic learning environments created to foster learning through a structured interaction with the community. In addition to regular lecture hours, students will be involved in learning by doing through real projects and integration with the local population and territory in order to remove cultural and learning barriers as well as to develop a strong likelihood for success in life. The experiential learning hours are fully supervised by instructors who track students step by step during their learning experience, monitor and advise according to student needs, and support student initiative. This unique learning model allows students to benefit from an all-encompassing educational experience based on theory and practice in real enterprises, learning of comprehensive operational processes, problem-solving, leadership, and management.
Contact Hours: 45
3.0 Credits
Dietetics & Nutrition | Course #: FWDNTF480 | Section: II | Open
This course explores and examines the physiology of sensory organs and how we perceive flavors. The course is designed to expose students to the theory and practice of sensory evaluation techniques and their application to the composition of dishes. Students gain knowledge of the anatomy and physiology of taste, smell and other senses and experience using these senses as analytical tools to assess food products. From the simplicity of identifying the basic tastes to the complexity of aftertastes and aromas, the objective of this course is to train taste buds to better understand the mechanics of our senses as they get in touch with food. Why do we react positively to sweet taste? Why do we sometimes refuse bitter taste? Does umami taste really exist? The course will answer these and many other related questions in order to give the students the instruments needed to deal with flavors that are not generally accepted but require a deeper understanding before being appreciated. This course consists of experiential learning hours with our Community Engagement Member Institutions (CEMI). CEMI are dynamic learning environments created to foster learning through a structured interaction with the community. In addition to regular lecture hours, students will be involved in learning by doing through real projects and integration with the local population and territory in order to remove cultural and learning barriers as well as to develop a strong likelihood for success in life. The experiential learning hours are fully supervised by instructors who track students step by step during their learning experience, monitor and advise according to student needs, and support student initiative. This unique learning model allows students to benefit from an all-encompassing educational experience based on theory and practice in real enterprises, learning of comprehensive operational processes, problem-solving, leadership, and management. Prerequisites: Culinary Arts majors only.
Contact Hours: 150
3.0 Credits
Food & Culture | Course #: FWFCFC240 | Section: I | Open
This course is targeted towards students with an interest in Italian food traditions, society, and culture. The main focus consists of what is generally defined as made in Italy-culture and style in post-war Italy. Also covered are the relationships between Italian traditions, folklore and contemporary Italian society drawing from examples including festivals, food, tourism and economy, and the influence of foreign civilizations. Students will be asked to regard the subject of food outside of the context of ingredients and the procedures used to create a dish; we will instead examine a large scale context in which food is either featured as a main component or an integral element in cultural situations. Thus the student is asked first and foremost to observe the presented material across an anthropologic lens that roves over the entire Italian peninsula. Lectures will be complemented by student cooking labs and tastings.
Contact Hours: 45
3.0 Credits
Food & Culture | Course #: FWFCFC240 | Section: Jterm | Open
This course is targeted towards students with an interest in Italian food traditions, society, and culture. The main focus consists of what is generally defined as made in Italy-culture and style in post-war Italy. Also covered are the relationships between Italian traditions, folklore and contemporary Italian society drawing from examples including festivals, food, tourism and economy, and the influence of foreign civilizations. Students will be asked to regard the subject of food outside of the context of ingredients and the procedures used to create a dish; we will instead examine a large scale context in which food is either featured as a main component or an integral element in cultural situations. Thus the student is asked first and foremost to observe the presented material across an anthropologic lens that roves over the entire Italian peninsula. Lectures will be complemented by student cooking labs and tastings.
Contact Hours: 45
3.0 Credits
Food & Culture | Course #: FWFCFF347 | Section: II | 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 #: FWFCNW220 | Section: I | Open
The best way to get to know a city is to explore it by foot, wander its streets, gain confidence with its social life and surroundings, breathe in every corner of it, and be captured by the unique views, perfumes, and, especially in Italy, the food. Jean Brunhes wrote To eat is to incorporate a territory mainly because food, its ingredients, and the rituals connected to it, have represented the mirror of society since ancient times. This course offers a unique opportunity to immerse oneself into Florentine gastronomy and cultural background through neighborhood walks and tastings, using the city as one of most beautiful classrooms. Walking will give students the opportunity to see things that they otherwise would never see and to taste what's hidden in between the tourist food attractions. Going by foot means to stumble across areas of the city that are not always intended for tourists, maybe less fancy or famous, perhaps calmer and more beautiful, possibly with the best food ever tasted, along with neighborhood stories and curiosities to be discovered in tiny galleries or in hidden food and wine shops. Florence and its treasures are ready to be unveiled. Classes include tastings in gelaterie, gastronomie, enoteche, visits to food-related city spots, and suggestive walks in the secret Florence. The course is intended to provide academic knowledge through guided field learning activities that include research, on-site involvement, and topic assessment for each food and wine themed walk in Florence. The classroom approach of this course is based on experiencing the city of Florence as the academic space for learning and engagement. Classes are not held in a traditional, frontal-style setting; each lesson is carefully mapped for curricular content and featured locations: lectures, observations, exercises, analysis, and reflections on presented topics are held in relevant sites that are accounted for in the academic planning, syllabus, and related course material. Coursework and submissions will be regularly assessed on the MyFUA platform through daily assignments in addition to exams, papers, and projects. Learning through the on-site classroom approach fosters a deeper understanding of the cultural environment of Florence and how it is related to the subject of study represented by the course, and allows the overall experience to contribute to the students' academic and personal enrichment.
Contact Hours: 45
3.0 Credits
Food & Culture | Course #: FWFCPK670 | Section: I | Open
Pre-requisite: Open to food and wine studies, hospitality, nutrition and dietetics, and health majors.
This course offers an overview on traditional Italian ingredients, prepared goods, dairy products, and Italian specialties. The course explores fresh, prepared, and preserved foods and focuses on the products that represent an important cultural background for traditional and contemporary Italian cuisine. Special attention will be put into the analysis of the Slow Food movement and how it helped (and helps) to preserve the gastronomical heritage that made Italy become a landmark for quality food. Students will also learn to evaluate products for taste, texture, smell, appearance, and other quality attributes. Lectures will be also dedicated to the knowledge of distinctive liqueurs and wines. Field learning and practical experience will offer a wide panorama on both famous and niche products deeply rooted in Italian history.
Contact Hours: 45
3.0 Credits
Food & Culture | Course #: FWFCSF250 | Section: I | Open
Considering the renewed global interest in local sourcing and the growth of Km0 practices (locally produced), the study of sustainable food systems is an essential component in the education of an ethically-minded food industry learner. The course takes its cue from the Italian example based on regionalism and the table as an expression of local territories, and how these factors have influenced the national food industry. It analyzes the industry and the production of food (fish, meat, dairy, fruit, vegetables, and grains) and focuses on packaging, traceability (labels), and distribution while exploring the social aspect of the food supply chain. Sustainability principles will be analyzed, as well as case studies in Italian food and beverage service and retailing. A strong focus is placed on seasonality, food policies, and food education. The course objective is to provide students with a solid conceptual framework in order to analyze the Italian food industry and the food production system from a sustainable perspective. Through the understanding of the broader concept of sustainability, students will be able to explore the social, economic, and environmental implications of food production and consumption and to identify the global threats in terms of public health. Students will develop critical skills by analyzing sustainability as active citizens, consumers, and entrepreneurs. The analysis and rethinking of economic, social, and agricultural alternatives in the current food production system will also be developed. Lectures will be complemented by visits, food tours, tastings, and cooking labs.
Contact Hours: 45
3.0 Credits
Food & Culture | Course #: FWFCSF250 | Section: Jterm | Open
Considering the renewed global interest in local sourcing and the growth of Km0 practices (locally produced), the study of sustainable food systems is an essential component in the education of an ethically-minded food industry learner. The course takes its cue from the Italian example based on regionalism and the table as an expression of local territories, and how these factors have influenced the national food industry. It analyzes the industry and the production of food (fish, meat, dairy, fruit, vegetables, and grains) and focuses on packaging, traceability (labels), and distribution while exploring the social aspect of the food supply chain. Sustainability principles will be analyzed, as well as case studies in Italian food and beverage service and retailing. A strong focus is placed on seasonality, food policies, and food education. The course objective is to provide students with a solid conceptual framework in order to analyze the Italian food industry and the food production system from a sustainable perspective. Through the understanding of the broader concept of sustainability, students will be able to explore the social, economic, and environmental implications of food production and consumption and to identify the global threats in terms of public health. Students will develop critical skills by analyzing sustainability as active citizens, consumers, and entrepreneurs. The analysis and rethinking of economic, social, and agricultural alternatives in the current food production system will also be developed. Lectures will be complemented by visits, food tours, tastings, and cooking labs.
Contact Hours: 45
6.0 Credits
Food Technology & Management | Course #: HPFBRM392 | Section: I | Open
This course examines the problems of the financial structures of restaurant management, in parallel with the objectives and techniques of the individual owner. The planning and decision-making tools available to managers in an organization and comparison between single or partnership managements will be discussed. Personnel organization and food preparation plans will be covered. The course is based on a double approach, combining theory and practice: students will be introduced to the basics of restaurant management and will be given the opportunity to discuss their ideas and questions with selected professionals who are successfully running their restaurant businesses in Florence. Extensive site visits to local restaurants be organized. This course includes 150 hours of Experiential Learning with our Community Engagement Member Institutions (CEMI). CEMI are dynamic learning environments created to foster learning through a structured interaction with the community.In addition to regular lecture hours, students will be involved in learning by doing through real projects and integration with the local population and territory in order to remove cultural and learning barriers as well as to develop a strong likelihood for success in life.The Experiential Learning hours are fully supervised by instructors who track students step by step during their learning experience, monitor and advise according to student needs, and support student initiative. This unique learning model allows students to benefit from an all-encompassing educational experience based on theory and practice in real enterprises, learning of comprehensive operational processes, problem-solving, leadership, and management
Contact Hours: 150
The capacity to offer the best wine as a combination for chosen dishes is a very important task. The course includes an analysis of the "combination technique" used today by the Italian association of Sommeliers, sensory and quality evaluations, practical workshops on the most successful matches as well as the creation of new flavor combinations.
Contact Hours: 45
The course will introduce students to the outstanding richness of Tuscan wine typologies focusing particularly on a presentation of the most important wine growing areas in Tuscany. A general introduction to wine appreciation will be offered and a selection of Tuscan wines will be studied in terms of their characteristics.
Contact Hours: 45
3.0 Credits
Wine Expertise | Course #: FWWEWC380 | Section: I | Open
This course focuses on the business and marketing aspects of the wine industry. Students will consider and analyze course topics including an introduction to communication theory, wine communication practices and trends, introduction to management and marketing theory, wine marketing strategies, economics of the world wine industry, and human resource management.
Contact Hours: 45
6.0 Credits
Wine Expertise | Course #: FWWEWC385 | Section: I | Open
This course focuses on the business and marketing aspects of the wine industry. Students will consider and analyze course topics including an introduction to communication theory, wine communication practices and trends, introduction to management and marketing theory, wine marketing strategies, economics of the world wine industry, and human resource management. This course includes experiential learning hours with our Community Engagement Member Institutions (CEMI). CEMI are dynamic learning environments created to foster learning through a structured interaction with the community. In addition to regular lecture hours, students will be involved in learning by doing through real projects and integration with the local population and territory in order to remove cultural and learning barriers as well as to develop a strong likelihood for success in life. The experiential learning hours are fully supervised by instructors who track students step by step during their learning experience, monitor and advise according to student needs, and support student initiative. This unique learning model allows students to benefit from an all-encompassing educational experience based on theory and practice in real enterprises, learning of comprehensive operational processes, problem-solving, leadership, and management.
Contact Hours: 56
3.0 Credits
Wine Expertise | Course #: FWWEWS350 | Section: I | 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 #: FWWEWS350 | Section: II | 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 #: FWWEWS350 | Section: Jterm | 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
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 | Section: Jterm | 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: I | Open
Studies have shown that following the Mediterranean diet has many health benefits, especially when combined with exercise. This course includes lectures on various forms of physical and lifestyle activities and an overview of their respective health benefits. Lectures will also include visits to athletic centers within the local community and the nutritional aspects of the Mediterranean diet, and particularly the Italian culinary tradition. Cooking labs, wine tastings, and physical activity are integral components of the course and will result in the creation of a customized exercise and nutritional program by the student. This course also features a field learning component in relevant Italian locations to supplement and enrich academic topics.
Contact Hours: 45
3.0 Credits
Happiness Sciences | Course #: GSHSHN150 | Section: Jterm | 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
This course examines the city of Florence with themed walks offering a comprehensive approach to the city as an open-air cultural, historical, and artistic research site from its Roman foundation to its contemporary Zeitgeist. Students will learn the history of the city through its art: they will understand how buildings, streets, squares, and monuments can be mapped as living traces of multiple, overlapping layers of a complex past, and how to encode them in their personal appropriation of the city. Starting from learning how to decode the artistic environment of the city and to unveil its traces both visible and invisible the course aims at understanding the main social and cultural reasons underlying the existing shape of the city. The course explores traces and evidences from Roman times through Middle Ages, Renaissance, Mannerism and Baroque, up to Art Nouveau and contemporary Florence. Students will be provided with a consistent theoretical background related to relevant historic-artistic landmarks and their social and cultural context and main characters (Guelphs vs. Ghibellines, the Florentine Guilds, Dante, the Medici family, Botticelli, Michelangelo, Ghirlandaio, Ammannati, Pontormo, etc.). Students will be encouraged to develop their own experiential tools and strategies to approach the city through guided field learning activities that assess research, on-site involvement, and academic outcome for each themed walk in Florence.
Contact Hours: 45
3.0 Credits
Urban Studies | Course #: GSUSNW220 | Section: I | Open
The best way to get to know a city is to explore it by foot, wander its streets, gain confidence with its social life and surroundings, breathe in every corner of it, and be captured by the unique views, perfumes, and, especially in Italy, the food. Jean Brunhes wrote To eat is to incorporate a territory mainly because food, its ingredients, and the rituals connected to it, have represented the mirror of society since ancient times. This course offers a unique opportunity to immerse oneself into Florentine gastronomy and cultural background through neighborhood walks and tastings, using the city as one of most beautiful classrooms. Walking will give students the opportunity to see things that they otherwise would never see and to taste what's hidden in between the tourist food attractions. Going by foot means to stumble across areas of the city that are not always intended for tourists, maybe less fancy or famous, perhaps calmer and more beautiful, possibly with the best food ever tasted, along with neighborhood stories and curiosities to be discovered in tiny galleries or in hidden food and wine shops. Florence and its treasures are ready to be unveiled. Classes include tastings in gelaterie, gastronomie, enoteche, visits to food-related city spots, and suggestive walks in the secret Florence. The course is intended to provide academic knowledge through guided field learning activities that include research, on-site involvement, and topic assessment for each food and wine themed walk in Florence. The classroom approach of this course is based on experiencing the city of Florence as the academic space for learning and engagement. Classes are not held in a traditional, frontal-style setting; each lesson is carefully mapped for curricular content and featured locations: lectures, observations, exercises, analysis, and reflections on presented topics are held in relevant sites that are accounted for in the academic planning, syllabus, and related course material. Coursework and submissions will be regularly assessed on the MyFUA platform through daily assignments in addition to exams, papers, and projects. Learning through the on-site classroom approach fosters a deeper understanding of the cultural environment of Florence and how it is related to the subject of study represented by the course, and allows the overall experience to contribute to the students' academic and personal enrichment.
Contact Hours: 45
3.0 Credits
Urban Studies | Course #: GSUSSP220 | Section: I | Open
This course considers how street photographers strive to capture the life and culture of city streets, searching for what Henri Cartier-Bresson termed the "Decisive Moment." When it comes to street photography, A skilled street photographer is able to anticipate action, interaction and that microsecond when the ordinary street scene becomes an extraordinary photograph. Methods that encourages interaction between the photographer and subject are stressed. Techniques mastered by Cartier-Bresson, Garry Winogrand, Costas as well as others will be examined. Students will immerse themselves in the whirl of street life in Florence as they move towards an understand of what it takes to successfully photograph in the street. NOTE: This course is for beginners. The first half of the course will be devoted to understanding camera functions and basic printing. During this period assignments will emphasize basic camera functions in manual mode.
Contact Hours: 45
3.0 Credits
General Horticulture | Course #: HCGHGG201 | Section: I | Open
This course offers an innovative way to learn the Italian language and develop environmental consciousness while exploring Florence and its surroundings. Through the study of the relationship between humans and nature, the human role in ecology, and the sustainable management and conservation of natural resources, students will learn basic Italian vocabulary and usage in the form of experiential learning. The course aims to develop four basic Italian language skills (reading, writing, listening, and speaking), while providing experiences and on-site lessons aimed at expanding the connection between individuals and the natural world and developing sustainable lifestyles. Each topic, excursion, and experience will be supported by a structured class of Italian language, providing a great opportunity to explore Florence, its parks, its people, and its traditions from a new perspective while learning and practicing the Italian language.
Contact Hours: 45
3.0 Credits
General Horticulture | Course #: HCGHHT350 | Section: I | Open
Coming soon!
Contact Hours: 45
3.0 Credits
General Horticulture | Course #: HCGHHT350 | Section: II | Open
Coming soon!
Contact Hours: 45
3.0 Credits
General Horticulture | Course #: HCGHHT350 | Section: Jterm | Open
Coming soon!
Contact Hours: 45
3.0 Credits
Hospitality and Tourism Management | Course #: HAHTHO130 | Section: Jterm | Open
This course concentrates on rapidly developing a basic command of Italian while introducing the student to various aspects of the Italian culture through the hospitality industry. Students will have the opportunity to learn on-site with their instructors through a series of walking tours and visits in Florence to hotels, restaurants, and wine-related establishments. Technical vocabulary will be enhanced and finalized to prepare the student for the hospitality industry. 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 and Passato Prossimo and to use both nouns and adjectives in the correct form with reference to gender and number. No prior knowledge of Italian required, this is a beginner-level course.
Contact Hours: 45
3.0 Credits
Hospitality and Tourism Management | Course #: HPHTCM360 | Section: I | Open
Italian destination cities immediately conjure up images of the art, food, fashion, wine, and culture in which their fame lies: fashion shows and la Scala in Milan, Renaissance art in Florence, Brunello wine in Montalcino, the Biennale and Carnevale in Venice. This course will explore how creative advertising strategies have been created and implemented, their effect on city identity, the proliferation of creative areas in destination cities, and the future of creativity and creative marketing. Case studies of both well-established metropoli and developing destinations will be examined.
Contact Hours: 45
3.0 Credits
Hospitality and Tourism Management | Course #: HPHTEI300 | Section: I | Open
This intermediate course examines the various logistic and production elements vital to the planning and success of events. During this course, students will receive an overview of the required equipment needed to execute events. They will learn how to manage time and will be introduced to the principles behind planning, organizing, and implementing programs. The operational functions and main tasks of an event will be examined and the essential phases of negotiation and drafting of contracts will be analyzed. During the course students will gain first-hand experience by participating in a variety of events organized on campus. This class includes experiential learning with CEMI.
Contact Hours: 45
6.0 Credits
Hospitality and Tourism Management | Course #: HPHTEI301 | Section: I | Open
This intermediate course examines the various logistic and production elements vital to the planning and success of events. During this course, students will receive an overview of the required equipment needed to execute events. They will learn how to manage time and will be introduced to the principles behind planning, organizing, and implementing programs. The operational functions and main tasks of an event will be examined and the essential phases of negotiation and drafting of contracts will be analyzed. During the course students will gain first-hand experience by participating in a variety of events organized on campus. This course includes experiential learning hours with our Community Engagement Member Institutions (CEMI). CEMI are dynamic learning environments created to foster learning through a structured interaction with the community. In addition to regular lecture hours, students will be involved in learning by doing through real projects and integration with the local population and territory in order to remove cultural and learning barriers as well as to develop a strong likelihood for success in life. The experiential learning hours are fully supervised by instructors who track students step by step during their learning experience, monitor and advise according to student needs, and support student initiative. This unique learning model allows students to benefit from an all-encompassing educational experience based on theory and practice in real enterprises, learning of comprehensive operational processes, problem-solving, leadership, and management.
Contact Hours: 45
3.0 Credits
Hospitality and Tourism Management | Course #: HPHTHO350 | Section: I | Open
Pre-requisite: Cover letter, CV, and material pertinent to the chosen area, interview.
Through this special project course, students are involved in front of the house hospitality operations at Ganzo, the school restaurant. Under the guidance of the Ganzo management, students will gain firsthand practice of customer relations and satisfaction, service, food and beverage operations, collaborative and interpersonal communication between FOH and BOH, and above all practice hospitality skills in an international context. This special project course features experiential learning hours with our Community Engagement Member Institutions (CEMI). CEMI are dynamic learning environments created to foster learning through a structured interaction with the community. Students will be involved in learning by doing through real projects and integration with the local population and territory in order to remove cultural and learning barriers as well as to develop a strong likelihood for success in life. The experiential learning hours are fully supervised by instructors who track students step by step during their learning experience, monitor and advise according to student needs, and support student initiative. This unique learning model allows students to benefit from an all-encompassing educational experience based on theory and practice in real enterprises, learning of comprehensive operational processes, problem-solving, leadership, and management.
Contact Hours: 150
3.0 Credits
Hospitality and Tourism Management | Course #: HPHTHO350 | Section: II | Open
Pre-requisite: Cover letter, CV, and material pertinent to the chosen area, interview.
Through this special project course, students are involved in front of the house hospitality operations at Ganzo, the school restaurant. Under the guidance of the Ganzo management, students will gain firsthand practice of customer relations and satisfaction, service, food and beverage operations, collaborative and interpersonal communication between FOH and BOH, and above all practice hospitality skills in an international context. This special project course features experiential learning hours with our Community Engagement Member Institutions (CEMI). CEMI are dynamic learning environments created to foster learning through a structured interaction with the community. Students will be involved in learning by doing through real projects and integration with the local population and territory in order to remove cultural and learning barriers as well as to develop a strong likelihood for success in life. The experiential learning hours are fully supervised by instructors who track students step by step during their learning experience, monitor and advise according to student needs, and support student initiative. This unique learning model allows students to benefit from an all-encompassing educational experience based on theory and practice in real enterprises, learning of comprehensive operational processes, problem-solving, leadership, and management.
Contact Hours: 150
3.0 Credits
Hospitality and Tourism Management | Course #: HPHTHO350 | Section: Jterm | Open
Pre-requisite: Cover letter, CV, and material pertinent to the chosen area, interview.
Through this special project course, students are involved in front of the house hospitality operations at Ganzo, the school restaurant. Under the guidance of the Ganzo management, students will gain firsthand practice of customer relations and satisfaction, service, food and beverage operations, collaborative and interpersonal communication between FOH and BOH, and above all practice hospitality skills in an international context. This special project course features experiential learning hours with our Community Engagement Member Institutions (CEMI). CEMI are dynamic learning environments created to foster learning through a structured interaction with the community. Students will be involved in learning by doing through real projects and integration with the local population and territory in order to remove cultural and learning barriers as well as to develop a strong likelihood for success in life. The experiential learning hours are fully supervised by instructors who track students step by step during their learning experience, monitor and advise according to student needs, and support student initiative. This unique learning model allows students to benefit from an all-encompassing educational experience based on theory and practice in real enterprises, learning of comprehensive operational processes, problem-solving, leadership, and management.
Contact Hours: 150
3.0 Credits
Hospitality and Tourism Management | Course #: HPHTHO450 | Section: I | Open
Pre-requisite: A2 level of Italian language. Cover letter, CV, and material pertinent to the chosen area, interview
Students of the hospitality internship course will be introduced to hospitality management and operations through internships in hotels, restaurants, and wine bars in Florence, under the guidance of experienced professionals. Students will also have the opportunity to develop an understanding of the activities, functions, and organization of a hotel/restaurant/enoteca, and will acquire valuable experience in the areas of management procedures and client relations in the hospitality industry. Hotel and hospitality marketing may be included within the tasks which are assigned to the students. This internship course aims to prepare students for the professional world and features an unsalaried internship scheduled individually for a minimum of ten hours per week. Students generally serve as part-time interns from Monday through Friday, although some internships may require weekend hours. The internship enhances students knowledge through field experience held in a professional environment overseen by a supervisor, who regularly monitors the internship progress and the guides the students preparation of a final analytical report and portfolio. Placements will vary depending on the students language and professional skills.
Contact Hours: 120
3.0 Credits
Hospitality and Tourism Management | Course #: HPHTHO450 | Section: II | Open
Pre-requisite: A2 level of Italian language. Cover letter, CV, and material pertinent to the chosen area, interview
Students of the hospitality internship course will be introduced to hospitality management and operations through internships in hotels, restaurants, and wine bars in Florence, under the guidance of experienced professionals. Students will also have the opportunity to develop an understanding of the activities, functions, and organization of a hotel/restaurant/enoteca, and will acquire valuable experience in the areas of management procedures and client relations in the hospitality industry. Hotel and hospitality marketing may be included within the tasks which are assigned to the students. This internship course aims to prepare students for the professional world and features an unsalaried internship scheduled individually for a minimum of ten hours per week. Students generally serve as part-time interns from Monday through Friday, although some internships may require weekend hours. The internship enhances students knowledge through field experience held in a professional environment overseen by a supervisor, who regularly monitors the internship progress and the guides the students preparation of a final analytical report and portfolio. Placements will vary depending on the students language and professional skills.
Contact Hours: 120
3.0 Credits
Hospitality and Tourism Management | Course #: HPHTHO450 | Section: Jterm | Open
Pre-requisite: A2 level of Italian language. Cover letter, CV, and material pertinent to the chosen area, interview
Students of the hospitality internship course will be introduced to hospitality management and operations through internships in hotels, restaurants, and wine bars in Florence, under the guidance of experienced professionals. Students will also have the opportunity to develop an understanding of the activities, functions, and organization of a hotel/restaurant/enoteca, and will acquire valuable experience in the areas of management procedures and client relations in the hospitality industry. Hotel and hospitality marketing may be included within the tasks which are assigned to the students. This internship course aims to prepare students for the professional world and features an unsalaried internship scheduled individually for a minimum of ten hours per week. Students generally serve as part-time interns from Monday through Friday, although some internships may require weekend hours. The internship enhances students knowledge through field experience held in a professional environment overseen by a supervisor, who regularly monitors the internship progress and the guides the students preparation of a final analytical report and portfolio. Placements will vary depending on the students language and professional skills.
Contact Hours: 120
3.0 Credits
Hospitality and Tourism Management | Course #: HPHTSE411 | Section: I | Open
Pre-requisite: C1 level of Italian language. Cover letter, CV, and material pertinent to the chosen area, interview.
This internship course exposes students to the principles of event planning with an emphasis on the development and integration of operational strategies in the special event industry. The aforementioned areas will be employed through the application of hospitality management and proper procedures and strategies related to event management. Students will learn how to identify event trends and client preferences in Italy. Topics will include booking, entertainment, event programming and coordination, themes, and sponsorships. This internship course aims to prepare students for the professional world and features an unsalaried internship scheduled individually for a minimum of ten hours per week. Students generally serve as part-time interns from Monday through Friday, although some internships may require weekend hours. The internship enhances students knowledge through field experience held in a professional environment overseen by a supervisor, who regularly monitors the internship progress and the guides the students preparation of a final analytical report and portfolio. Placements will vary depending on the students language and professional skills.
Contact Hours: 120
3.0 Credits
Hospitality and Tourism Management | Course #: HPHTSE411 | Section: II | Open
Pre-requisite: C1 level of Italian language. Cover letter, CV, and material pertinent to the chosen area, interview.
This internship course exposes students to the principles of event planning with an emphasis on the development and integration of operational strategies in the special event industry. The aforementioned areas will be employed through the application of hospitality management and proper procedures and strategies related to event management. Students will learn how to identify event trends and client preferences in Italy. Topics will include booking, entertainment, event programming and coordination, themes, and sponsorships. This internship course aims to prepare students for the professional world and features an unsalaried internship scheduled individually for a minimum of ten hours per week. Students generally serve as part-time interns from Monday through Friday, although some internships may require weekend hours. The internship enhances students knowledge through field experience held in a professional environment overseen by a supervisor, who regularly monitors the internship progress and the guides the students preparation of a final analytical report and portfolio. Placements will vary depending on the students language and professional skills.
Contact Hours: 120
3.0 Credits
Hospitality and Tourism Management | Course #: HPHTSE411 | Section: Jterm | Open
Pre-requisite: C1 level of Italian language. Cover letter, CV, and material pertinent to the chosen area, interview.
This internship course exposes students to the principles of event planning with an emphasis on the development and integration of operational strategies in the special event industry. The aforementioned areas will be employed through the application of hospitality management and proper procedures and strategies related to event management. Students will learn how to identify event trends and client preferences in Italy. Topics will include booking, entertainment, event programming and coordination, themes, and sponsorships. This internship course aims to prepare students for the professional world and features an unsalaried internship scheduled individually for a minimum of ten hours per week. Students generally serve as part-time interns from Monday through Friday, although some internships may require weekend hours. The internship enhances students knowledge through field experience held in a professional environment overseen by a supervisor, who regularly monitors the internship progress and the guides the students preparation of a final analytical report and portfolio. Placements will vary depending on the students language and professional skills.
Contact Hours: 120
6.0 Credits
Hospitality and Tourism Management | Course #: PSELSM331 | Section: Jterm | Open
This course is a study of bakery operations and management
as practiced in a pastry shop environment. Studies focus on the various pastry shop components and front/back of the house areas. Front of the house emphasizes customer service, space management and maintenance, retail display, client relations, and ordering strategies. An introductory approach to the back of the house is considered in terms of equipment handling, supplies, production types, yields, formula conversions, dessert menu planning, and the handling of special requests and events. Safety and sanitation are examined
for proper practice and application in the pastry shop. Students will gain
familiarity with dessert categories and how they are positioned within the
baking industry.
This course includes experiential learning hours with our Community
Engagement Member Institutions (CEMI). CEMI are dynamic learning
environments created to foster learning through a structured interaction
with the community. In addition to regular lecture hours, students will be involved in learning by doing through real projects and integration with the
local population and territory in order to remove cultural and learning barriers
as well as to develop a strong likelihood for success in life. The experiential
learning hours are fully supervised by instructors who track students step
by step during their learning experience, monitor and advise according to
student needs, and support student initiative. This unique learning model
allows students to benefi t from an all-encompassing educational experience
based on theory and practice in real enterprises, learning of comprehensive
operational processes, problem-solving, leadership, and management.
as practiced in a pastry shop environment. Studies focus on the various pastry shop components and front/back of the house areas. Front of the house emphasizes customer service, space management and maintenance, retail display, client relations, and ordering strategies. An introductory approach to the back of the house is considered in terms of equipment handling, supplies, production types, yields, formula conversions, dessert menu planning, and the handling of special requests and events. Safety and sanitation are examined
for proper practice and application in the pastry shop. Students will gain
familiarity with dessert categories and how they are positioned within the
baking industry.
This course includes experiential learning hours with our Community
Engagement Member Institutions (CEMI). CEMI are dynamic learning
environments created to foster learning through a structured interaction
with the community. In addition to regular lecture hours, students will be involved in learning by doing through real projects and integration with the
local population and territory in order to remove cultural and learning barriers
as well as to develop a strong likelihood for success in life. The experiential
learning hours are fully supervised by instructors who track students step
by step during their learning experience, monitor and advise according to
student needs, and support student initiative. This unique learning model
allows students to benefi t from an all-encompassing educational experience
based on theory and practice in real enterprises, learning of comprehensive
operational processes, problem-solving, leadership, and management.
Contact Hours: 150
6.0 Credits
Hospitality and Tourism Management | Course #: PSELWC385 | Section: I | Open
This course focuses on the business and marketing aspects of the wine industry. Students will consider and analyze course topics including an introduction to communication theory, wine communication practices and trends, introduction to management and marketing theory, wine marketing strategies, economics of the world wine industry, and human resource management. This course includes experiential learning hours with our Community Engagement Member Institutions (CEMI). CEMI are dynamic learning environments created to foster learning through a structured interaction with the community. In addition to regular lecture hours, students will be involved in learning by doing through real projects and integration with the local population and territory in order to remove cultural and learning barriers as well as to develop a strong likelihood for success in life. The experiential learning hours are fully supervised by instructors who track students step by step during their learning experience, monitor and advise according to student needs, and support student initiative. This unique learning model allows students to benefit from an all-encompassing educational experience based on theory and practice in real enterprises, learning of comprehensive operational processes, problem-solving, leadership, and management.
Contact Hours: 45
3.0 Credits
Hotel and Lodging Management | Course #: HPHLHM430 | Section: I | Open
This course examines two critical areas of hospitality management, management operations and front office procedures. In the first section students will regard the industry from a managerial perspective by covering the business procedures, accounting controls, legal issues, policies and controls employed in order to effectively operate hospitality structures such as hotels, resorts, restaurants, and clubs. The second half of the course focuses on front office procedures - business
flow, reservations processes, revenue management, accounting,
internal control, night audit, and computer systems for guest
management. Housekeeping operations, guest accounts, room
management, and other services will also be studied in a service oriented context.
flow, reservations processes, revenue management, accounting,
internal control, night audit, and computer systems for guest
management. Housekeeping operations, guest accounts, room
management, and other services will also be studied in a service oriented context.
Contact Hours: 45
3.0 Credits
Hotel and Lodging Management | Course #: HPHLHO450 | Section: I | Open
Pre-requisite: A2 level of Italian language. Cover letter, CV, and material pertinent to the chosen area, interview
Students of the hospitality internship course will be introduced to hospitality management and operations through internships in hotels, restaurants, and wine bars in Florence, under the guidance of experienced professionals. Students will also have the opportunity to develop an understanding of the activities, functions, and organization of a hotel/restaurant/enoteca, and will acquire valuable experience in the areas of management procedures and client relations in the hospitality industry. Hotel and hospitality marketing may be included within the tasks which are assigned to the students. This internship course aims to prepare students for the professional world and features an unsalaried internship scheduled individually for a minimum of ten hours per week. Students generally serve as part-time interns from Monday through Friday, although some internships may require weekend hours. The internship enhances students knowledge through field experience held in a professional environment overseen by a supervisor, who regularly monitors the internship progress and the guides the students preparation of a final analytical report and portfolio. Placements will vary depending on the students language and professional skills.
Contact Hours: 120
3.0 Credits
Hotel and Lodging Management | Course #: HPHLHO450 | Section: II | Open
Pre-requisite: A2 level of Italian language. Cover letter, CV, and material pertinent to the chosen area, interview
Students of the hospitality internship course will be introduced to hospitality management and operations through internships in hotels, restaurants, and wine bars in Florence, under the guidance of experienced professionals. Students will also have the opportunity to develop an understanding of the activities, functions, and organization of a hotel/restaurant/enoteca, and will acquire valuable experience in the areas of management procedures and client relations in the hospitality industry. Hotel and hospitality marketing may be included within the tasks which are assigned to the students. This internship course aims to prepare students for the professional world and features an unsalaried internship scheduled individually for a minimum of ten hours per week. Students generally serve as part-time interns from Monday through Friday, although some internships may require weekend hours. The internship enhances students knowledge through field experience held in a professional environment overseen by a supervisor, who regularly monitors the internship progress and the guides the students preparation of a final analytical report and portfolio. Placements will vary depending on the students language and professional skills.
Contact Hours: 120
3.0 Credits
Hotel and Lodging Management | Course #: HPHLHO450 | Section: Jterm | Open
Pre-requisite: A2 level of Italian language. Cover letter, CV, and material pertinent to the chosen area, interview
Students of the hospitality internship course will be introduced to hospitality management and operations through internships in hotels, restaurants, and wine bars in Florence, under the guidance of experienced professionals. Students will also have the opportunity to develop an understanding of the activities, functions, and organization of a hotel/restaurant/enoteca, and will acquire valuable experience in the areas of management procedures and client relations in the hospitality industry. Hotel and hospitality marketing may be included within the tasks which are assigned to the students. This internship course aims to prepare students for the professional world and features an unsalaried internship scheduled individually for a minimum of ten hours per week. Students generally serve as part-time interns from Monday through Friday, although some internships may require weekend hours. The internship enhances students knowledge through field experience held in a professional environment overseen by a supervisor, who regularly monitors the internship progress and the guides the students preparation of a final analytical report and portfolio. Placements will vary depending on the students language and professional skills.
Contact Hours: 120
3.0 Credits
Hotel and Lodging Management | Course #: HPHTSE350 | Section: I | Open
Pre-requisite: Cover letter, CV, and material pertinent to the chosen area, interview.
The aim of this special project course is to expose students to the principles of event planning with an emphasis on the development and integration of operational strategies. The aforementioned strategies will be employed from the perspective of hospitality management and the application of program techniques in special event management. Topics will include booking, event programming and coordination, themes, program partnerships, and event promotion. This special project course features experiential learning hours with our Community Engagement Member Institutions (CEMI). CEMI are dynamic learning environments created to foster learning through a structured interaction with the community. Students will be involved in learning by doing through real projects and integration with the local population and territory in order to remove cultural and learning barriers as well as to develop a strong likelihood for success in life. The experiential learning hours are fully supervised by instructors who track students step by step during their learning experience, monitor and advise according to student needs, and support student initiative. This unique learning model allows students to benefit from an all-encompassing educational experience based on theory and practice in real enterprises, learning of comprehensive operational processes, problem-solving, leadership, and management.
Contact Hours: 150
3.0 Credits
Hotel and Lodging Management | Course #: HPHTSE350 | Section: II | Open
Pre-requisite: Cover letter, CV, and material pertinent to the chosen area, interview.
The aim of this special project course is to expose students to the principles of event planning with an emphasis on the development and integration of operational strategies. The aforementioned strategies will be employed from the perspective of hospitality management and the application of program techniques in special event management. Topics will include booking, event programming and coordination, themes, program partnerships, and event promotion. This special project course features experiential learning hours with our Community Engagement Member Institutions (CEMI). CEMI are dynamic learning environments created to foster learning through a structured interaction with the community. Students will be involved in learning by doing through real projects and integration with the local population and territory in order to remove cultural and learning barriers as well as to develop a strong likelihood for success in life. The experiential learning hours are fully supervised by instructors who track students step by step during their learning experience, monitor and advise according to student needs, and support student initiative. This unique learning model allows students to benefit from an all-encompassing educational experience based on theory and practice in real enterprises, learning of comprehensive operational processes, problem-solving, leadership, and management.
Contact Hours: 150
3.0 Credits
Hotel and Lodging Management | Course #: HPHTSE350 | Section: Jterm | Open
Pre-requisite: Cover letter, CV, and material pertinent to the chosen area, interview.
The aim of this special project course is to expose students to the principles of event planning with an emphasis on the development and integration of operational strategies. The aforementioned strategies will be employed from the perspective of hospitality management and the application of program techniques in special event management. Topics will include booking, event programming and coordination, themes, program partnerships, and event promotion. This special project course features experiential learning hours with our Community Engagement Member Institutions (CEMI). CEMI are dynamic learning environments created to foster learning through a structured interaction with the community. Students will be involved in learning by doing through real projects and integration with the local population and territory in order to remove cultural and learning barriers as well as to develop a strong likelihood for success in life. The experiential learning hours are fully supervised by instructors who track students step by step during their learning experience, monitor and advise according to student needs, and support student initiative. This unique learning model allows students to benefit from an all-encompassing educational experience based on theory and practice in real enterprises, learning of comprehensive operational processes, problem-solving, leadership, and management.
Contact Hours: 150
3.0 Credits
Restaurant, Food and Beverage Management | Course #: HPFBHO450 | Section: II | Open
Pre-requisite: A2 level of Italian language. Cover letter, CV, and material pertinent to the chosen area, interview.
Students of the hospitality internship course will be introduced to hospitality management and operations through internships in hotels, restaurants, and wine bars in Florence, under the guidance of experienced professionals. Students will also have the opportunity to develop an understanding of the activities, functions, and organization of a hotel/restaurant/enoteca, and will acquire valuable experience in the areas of management procedures and client relations in the hospitality industry. Hotel and hospitality marketing may be included within the tasks which are assigned to the students. This internship course aims to prepare students for the professional world and features an unsalaried internship scheduled individually for a minimum of ten hours per week. Students generally serve as part-time interns from Monday through Friday, although some internships may require weekend hours. The internship enhances students knowledge through field experience held in a professional environment overseen by a supervisor, who regularly monitors the internship progress and the guides the students preparation of a final analytical report and portfolio. Placements will vary depending on the students language and professional skills.
Contact Hours: 120
3.0 Credits
Restaurant, Food and Beverage Management | Course #: HPFBHO450 | Section: Jterm | Open
Pre-requisite: A2 level of Italian language. Cover letter, CV, and material pertinent to the chosen area, interview.
Students of the hospitality internship course will be introduced to hospitality management and operations through internships in hotels, restaurants, and wine bars in Florence, under the guidance of experienced professionals. Students will also have the opportunity to develop an understanding of the activities, functions, and organization of a hotel/restaurant/enoteca, and will acquire valuable experience in the areas of management procedures and client relations in the hospitality industry. Hotel and hospitality marketing may be included within the tasks which are assigned to the students. This internship course aims to prepare students for the professional world and features an unsalaried internship scheduled individually for a minimum of ten hours per week. Students generally serve as part-time interns from Monday through Friday, although some internships may require weekend hours. The internship enhances students knowledge through field experience held in a professional environment overseen by a supervisor, who regularly monitors the internship progress and the guides the students preparation of a final analytical report and portfolio. Placements will vary depending on the students language and professional skills.
Contact Hours: 120
3.0 Credits
Restaurant, Food and Beverage Management | Course #: HPFBRM350 | Section: I | Open
Pre-requisite: Resume indicating at least one previous restaurant experience. Cover letter, CV, and material pertinent to the chosen area, interview
This special project course will focus on the basic understanding of restaurant management, including service management and customer relations, menu planning, and wine list development under the supervision of wine experts. Students will observe and analyze the main operational areas of the restaurant such as food safety and sanitation, guest services, operational responsibilities, and staff communication. Moreover, students will learn how to maintain daily records of customers, sales and costs, as well as produce monthly records. Students will assist the manager in setting service standards and creating a platform for all restaurant operations in accordance with restaurant needs. This special project course features experiential learning hours with our Community Engagement Member Institutions (CEMI). CEMI are dynamic learning environments created to foster learning through a structured interaction with the community. Students will be involved in learning by doing through real projects and integration with the local population and territory in order to remove cultural and learning barriers as well as to develop a strong likelihood for success in life. The experiential learning hours are fully supervised by instructors who track students step by step during their learning experience, monitor and advise according to student needs, and support student initiative. This unique learning model allows students to benefit from an all-encompassing educational experience based on theory and practice in real enterprises, learning of comprehensive operational processes, problem-solving, leadership, and management. .
Contact Hours: 150
3.0 Credits
Restaurant, Food and Beverage Management | Course #: HPFBRM350 | Section: II | Open
Pre-requisite: Resume indicating at least one previous restaurant experience. Cover letter, CV, and material pertinent to the chosen area, interview
This special project course will focus on the basic understanding of restaurant management, including service management and customer relations, menu planning, and wine list development under the supervision of wine experts. Students will observe and analyze the main operational areas of the restaurant such as food safety and sanitation, guest services, operational responsibilities, and staff communication. Moreover, students will learn how to maintain daily records of customers, sales and costs, as well as produce monthly records. Students will assist the manager in setting service standards and creating a platform for all restaurant operations in accordance with restaurant needs. This special project course features experiential learning hours with our Community Engagement Member Institutions (CEMI). CEMI are dynamic learning environments created to foster learning through a structured interaction with the community. Students will be involved in learning by doing through real projects and integration with the local population and territory in order to remove cultural and learning barriers as well as to develop a strong likelihood for success in life. The experiential learning hours are fully supervised by instructors who track students step by step during their learning experience, monitor and advise according to student needs, and support student initiative. This unique learning model allows students to benefit from an all-encompassing educational experience based on theory and practice in real enterprises, learning of comprehensive operational processes, problem-solving, leadership, and management. .
Contact Hours: 150
3.0 Credits
Restaurant, Food and Beverage Management | Course #: HPFBRM350 | Section: Jterm | Open
Pre-requisite: Resume indicating at least one previous restaurant experience. Cover letter, CV, and material pertinent to the chosen area, interview
This special project course will focus on the basic understanding of restaurant management, including service management and customer relations, menu planning, and wine list development under the supervision of wine experts. Students will observe and analyze the main operational areas of the restaurant such as food safety and sanitation, guest services, operational responsibilities, and staff communication. Moreover, students will learn how to maintain daily records of customers, sales and costs, as well as produce monthly records. Students will assist the manager in setting service standards and creating a platform for all restaurant operations in accordance with restaurant needs. This special project course features experiential learning hours with our Community Engagement Member Institutions (CEMI). CEMI are dynamic learning environments created to foster learning through a structured interaction with the community. Students will be involved in learning by doing through real projects and integration with the local population and territory in order to remove cultural and learning barriers as well as to develop a strong likelihood for success in life. The experiential learning hours are fully supervised by instructors who track students step by step during their learning experience, monitor and advise according to student needs, and support student initiative. This unique learning model allows students to benefit from an all-encompassing educational experience based on theory and practice in real enterprises, learning of comprehensive operational processes, problem-solving, leadership, and management. .
Contact Hours: 150
3.0 Credits
Restaurant, Food and Beverage Management | Course #: HPFBRM390 | Section: I | Open
Pre-requisite: Students will be involved in some evening shifts as part of class
This course will examine the problems of the financial structures of
restaurant management, in parallel with the objectives and techniques of the individual owner. The planning and decision-making tools available to managers in an organization and comparison between single or partnership managements will be discussed. Personnel organization and food preparation plans will be covered. The course is based on a double approach, combining theory and practice: students will be introduced to the basics of restaurant management and will be given the opportunity to discuss their ideas and questions with selected professionals who are successfully running their restaurant businesses in Florence. Extensive site visits to local restaurants be organized.
restaurant management, in parallel with the objectives and techniques of the individual owner. The planning and decision-making tools available to managers in an organization and comparison between single or partnership managements will be discussed. Personnel organization and food preparation plans will be covered. The course is based on a double approach, combining theory and practice: students will be introduced to the basics of restaurant management and will be given the opportunity to discuss their ideas and questions with selected professionals who are successfully running their restaurant businesses in Florence. Extensive site visits to local restaurants be organized.
Contact Hours: 45
3.0 Credits
Restaurant, Food and Beverage Management | Course #: HPFBSF250 | Section: I | Open
Considering the renewed global interest in local sourcing and the growth of Km0 practices (locally produced), the study of sustainable food systems is an essential component in the education of an ethically-minded food industry learner. The course takes its cue from the Italian example based on regionalism and the table as an expression of local territories, and how these factors have influenced the national food industry. It analyzes the industry and the production of food (fish, meat, dairy, fruit, vegetables, and grains) and focuses on packaging, traceability (labels), and distribution while exploring the social aspect of the food supply chain. Sustainability principles will be analyzed, as well as case studies in Italian food and beverage service and retailing. A strong focus is placed on seasonality, food policies, and food education. The course objective is to provide students with a solid conceptual framework in order to analyze the Italian food industry and the food production system from a sustainable perspective. Through the understanding of the broader concept of sustainability, students will be able to explore the social, economic, and environmental implications of food production and consumption and to identify the global threats in terms of public health. Students will develop critical skills by analyzing sustainability as active citizens, consumers, and entrepreneurs. The analysis and rethinking of economic, social, and agricultural alternatives in the current food production system will also be developed. Lectures will be complemented by visits, food tours, tastings, and cooking labs.
Contact Hours: 45
3.0 Credits
Restaurant, Food and Beverage Management | Course #: HPFBSF250 | Section: Jterm | Open
Considering the renewed global interest in local sourcing and the growth of Km0 practices (locally produced), the study of sustainable food systems is an essential component in the education of an ethically-minded food industry learner. The course takes its cue from the Italian example based on regionalism and the table as an expression of local territories, and how these factors have influenced the national food industry. It analyzes the industry and the production of food (fish, meat, dairy, fruit, vegetables, and grains) and focuses on packaging, traceability (labels), and distribution while exploring the social aspect of the food supply chain. Sustainability principles will be analyzed, as well as case studies in Italian food and beverage service and retailing. A strong focus is placed on seasonality, food policies, and food education. The course objective is to provide students with a solid conceptual framework in order to analyze the Italian food industry and the food production system from a sustainable perspective. Through the understanding of the broader concept of sustainability, students will be able to explore the social, economic, and environmental implications of food production and consumption and to identify the global threats in terms of public health. Students will develop critical skills by analyzing sustainability as active citizens, consumers, and entrepreneurs. The analysis and rethinking of economic, social, and agricultural alternatives in the current food production system will also be developed. Lectures will be complemented by visits, food tours, tastings, and cooking labs.
Contact Hours: 45
3.0 Credits
Restaurant, Food and Beverage Management | Course #: HPFBSM330 | Section: Jterm | Open
Pre-requisite: This course features an Experiential Learning project with shifts at Fedora and Ganzo
The front of house area of any restaurant should be carefully planned in order to balance ambiance with function. Restaurant seating, wait stations, and waiting areas are just a few of the areas to consider when planning a restaurant dining room. The course focuses on all aspects that characterize the front of the house experience. Emphasis is placed on the importance of the front of the house to properly reflect the restaurant concept and the necessity of planning front of the house spaces for efficiency. Furthermore, the course considers the pivotal role of excellent customer service and the training methods of front of the house staff.
Contact Hours: 45
6.0 Credits
Restaurant, Food and Beverage Management | Course #: HPFBSM331 | Section: Jterm | Open
The front of house area of any restaurant should be carefully planned in order to balance ambiance with function. Restaurant seating, wait stations, and waiting areas are just a few of the areas to consider when planning a restaurant dining room. The course focuses on all aspects that characterize the front of the house experience. Emphasis is placed on the importance of the front of the house to properly reflect the restaurant concept and the necessity of planning front of the house spaces for efficiency. Furthermore, the course considers the pivotal role of excellent customer service and the training methods of front of the house staff. This course includes experiential learning hours with our Community Engagement Member Institutions (CEMI). CEMI are dynamic learning environments created to foster learning through a structured interaction with the community. In addition to regular lecture hours, students will be involved in learning by doing through real projects and integration with the local population and territory in order to remove cultural and learning barriers as well as to develop a strong likelihood for success in life. The experiential learning hours are fully supervised by instructors who track students step by step during their learning experience, monitor and advise according to student needs, and support student initiative. This unique learning model allows students to benefit from an all-encompassing educational experience based on theory and practice in real enterprises, learning of comprehensive operational processes, problem-solving, leadership, and management.
Contact Hours: 150
3.0 Credits
Restaurant, Food and Beverage Management | Course #: HPFBWC380 | Section: I | Open
Business and marketing aspects of the wine industry. Students will be presented with the following topics: an introduction to communication theory, wine communication, introduction to management and marketing theory, wine marketing, economics of the world wine industry, human resource management.
Contact Hours: 45
6.0 Credits
Restaurant, Food and Beverage Management | Course #: HPFBWC385 | Section: I | Open
Business and marketing aspects of the wine industry. Students will be presented with the following topics: an introduction to communication theory, wine communication, introduction to management and marketing theory, wine marketing, economics of the world wine industry, human resource management. This course includes 150 hours of Experiential Learning with our Community Engagement Member Institutions (CEMI). CEMI are dynamic learning environments created to foster learning through a structured interaction with the community.
In addition to regular lecture hours, students will be involved
in learning by doing through real projects and integration with the local population
In addition to regular lecture hours, students will be involved
in learning by doing through real projects and integration with the local population
Contact Hours: 150
6.0 Credits
Restaurant, Food and Beverage Management | Course #: PSELMM380 | Section: I | Open
Pre-requisite: Multimedia Studio I or equivalent.
The second level of the multimedia studio course focuses on the experience of producing complete, contemporary multimedia works in an artistic, project-based environment. Through a variety of media-related hardware and software, hands-on practice, and instructor supervision, students acquire the necessary skills for advanced-level projects. The creative process is emphasized as an individual process in order for students to develop mature visual identities and expressions in multimedia contexts. This course includes experiential learning hours with our Community Engagement Member Institutions (CEMI). CEMI are dynamic learning environments created to foster learning through a structured interaction with the community. In addition to regular lecture hours, students will be involved in learning by doing through real projects and integration with the local population and territory in order to remove cultural and learning barriers as well as to develop a strong likelihood for success in life. The experiential learning hours are fully supervised by instructors who track students step by step during their learning experience, monitor and advise according to student needs, and support student initiative. This unique learning model allows students to benefit from an all-encompassing educational experience based on theory and practice in real enterprises, learning of comprehensive operational processes, problem-solving, leadership, and management. Prerequisites: Multimedia Studio I or equivalent.
Contact Hours: 45
6.0 Credits
Restaurant, Food and Beverage Management | Course #: PSELPS355 | Section: I | Open
This course is a study of bakery operations and management
as practiced in a pastry shop environment. Studies focus on the various pastry shop components and front/back of the house areas. Front of the house emphasizes customer service, space management and maintenance, retail display, client relations, and ordering strategies. An introductory approach to the back of the house is considered in terms of equipment handling, supplies, production types, yields, formula conversions, dessert menu planning, and the handling of special requests and events. Safety and sanitation are examined for proper practice and application in the pastry shop. Students will gain familiarity with dessert categories and how they are positioned within the baking industry.
This course includes experiential learning hours with our Community
Engagement Member Institutions (CEMI). CEMI are dynamic learning
environments created to foster learning through a structured interaction
with the community. In addition to regular lecture hours, students will be involved in learning by doing through real projects and integration with the
local population and territory in order to remove cultural and learning barriers as well as to develop a strong likelihood for success in life. The experiential learning hours are fully supervised by instructors who track students step by step during their learning experience, monitor and advise according to student needs, and support student initiative. This unique learning model allows students to 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.
as practiced in a pastry shop environment. Studies focus on the various pastry shop components and front/back of the house areas. Front of the house emphasizes customer service, space management and maintenance, retail display, client relations, and ordering strategies. An introductory approach to the back of the house is considered in terms of equipment handling, supplies, production types, yields, formula conversions, dessert menu planning, and the handling of special requests and events. Safety and sanitation are examined for proper practice and application in the pastry shop. Students will gain familiarity with dessert categories and how they are positioned within the baking industry.
This course includes experiential learning hours with our Community
Engagement Member Institutions (CEMI). CEMI are dynamic learning
environments created to foster learning through a structured interaction
with the community. In addition to regular lecture hours, students will be involved in learning by doing through real projects and integration with the
local population and territory in order to remove cultural and learning barriers as well as to develop a strong likelihood for success in life. The experiential learning hours are fully supervised by instructors who track students step by step during their learning experience, monitor and advise according to student needs, and support student initiative. This unique learning model allows students to benefit from an all-encompassing educational experience based on theory and practice in real enterprises, learning of comprehensive operational processes, problem-solving, leadership, and management.
Contact Hours: 150
6.0 Credits
Restaurant, Food and Beverage Management | Course #: PSELRM392 | Section: I | Open
This course examines the problems of the financial structures of restaurant management, in parallel with the objectives and techniques of the individual owner. The planning and decision-making tools available to managers in an organization and comparison between single or partnership managements will be discussed. Personnel organization and food preparation plans will be covered. The course is based on a double approach, combining theory and practice: students will be introduced to the basics of restaurant management and will be given the opportunity to discuss their ideas and questions with selected professionals who are successfully running their restaurant businesses in Florence. Extensive site visits to local restaurants be organized.
This course includes experiential learning hours with our Community Engagement Member Institutions (CEMI). CEMI are dynamic learning environments created to foster learning through a structured interaction with the community. In addition to regular lecture hours, students will be involved in learning by doing through real projects and integration with the local population and territory in order to remove cultural and learning barriers as well as to develop a strong likelihood for success in life. The experiential learning hours are fully supervised by instructors who track students step by step during their learning experience, monitor and advise according to student needs, and support student initiative. This unique learning model allows students to benefit from an all-encompassing educational experience based on theory and practice in real enterprises, learning of comprehensive operational processes, problem-solving, leadership, and management.
This course includes experiential learning hours with our Community Engagement Member Institutions (CEMI). CEMI are dynamic learning environments created to foster learning through a structured interaction with the community. In addition to regular lecture hours, students will be involved in learning by doing through real projects and integration with the local population and territory in order to remove cultural and learning barriers as well as to develop a strong likelihood for success in life. The experiential learning hours are fully supervised by instructors who track students step by step during their learning experience, monitor and advise according to student needs, and support student initiative. This unique learning model allows students to benefit from an all-encompassing educational experience based on theory and practice in real enterprises, learning of comprehensive operational processes, problem-solving, leadership, and management.
Contact Hours: 150
6.0 Credits
Spa Management | Course #: HPSMDS365 | Section: I | Open
Pre-requisite: Spa Operations and Management or equivalent. Unofficial transcript submission required.
This course provides students with the skills required to take on the future challenges as professionals in beauty therapy, salon operations, and day spas. As functions of a modern spa are numerous and differ greatly in the global spa industry, this course will provide students with a strong foundation of knowledge in classic and contemporary day spa management, with a focus on beauty theories, therapies, and techniques. Students will gain theoretical and practical skills in day spa and beauty operations and treatments such as aromatherapy, body treatments, facial treatment, specialty treatments, and nail and skin care. Topics include: daily spa management functions of a high-end spa, day spa operations, facility management, professionalism in spa customer care, retailing, service marketing, cosmetic product knowledge and use, correctional make-up techniques, theories related to injectables, rejuvenation, cellulite and fat reduction, chemical peels, waxing, and radio frequency. To ensure students' learning progress and the acquisition of skills and competency, during this course they will have the opportunity to gain a first-hand and comprehensive overview of the day spa experience by observing and participating in the management of the on-campus spa operations. This course includes experiential learning hours with our Community Engagement Member Institutions (CEMI). CEMI are dynamic learning environments created to foster learning through a structured interaction with the community. In addition to regular lecture hours, students will be involved in learning by doing through real projects and integration with the local population and territory in order to remove cultural and learning barriers as well as to develop a strong likelihood for success in life. The experiential learning hours are fully supervised by instructors who track students step by step during their learning experience, monitor and advise according to student needs, and support student initiative. This unique learning model allows students to benefit from an all-encompassing educational experience based on theory and practice in real enterprises, learning of comprehensive operational processes, problem-solving, leadership, and management.
Contact Hours: 45
3.0 Credits
Spa Management | Course #: HPSMHM350 | Section: Jterm | Open
Pre-requisite: Cover letter, CV, and material pertinent to the chosen area, interview.
The aim of this placement is to expose students to the principles of spa management with an emphasis on daily spa operations. Students will gain first-hand experience through analytical observation and participation in the management of the on-campus spa, Sorgiva, a full-service spa, health, and wellness facility. Students will develop the managerial skills necessary to act as a spa manager, and will be familiarized with planning and organizing all the relevant activities and operations of the wellness center. This program also includes an overview of several spa treatments, as students will assist a professional massage therapist explain to customers the different techniques and spa products. EL hours may be distributed from Monday through Friday. This placement may require PM shifts. This special project course features experiential learning hours with our Community Engagement Member Institutions (CEMI). CEMI are dynamic learning environments created to foster learning through a structured interaction with the community. Students will be involved in learning by doing through real projects and integration with the local population and territory in order to remove cultural and learning barriers as well as to develop a strong likelihood for success in life. The experiential learning hours are fully supervised by instructors who track students step by step during their learning experience, monitor and advise according to student needs, and support student initiative. This unique learning model allows students to benefit from an all-encompassing educational experience based on theory and practice in real enterprises, learning of comprehensive operational processes, problem-solving, leadership, and management. Additional materials/Dress code: Business casual attire for dress code. Prerequisites: Cover letter, CV, and material pertinent to the chosen area, interview.
Contact Hours: 150
3.0 Credits
Interior and Industrial Design | Course #: IDIDMD350 | Section: I | Open
Pre-requisite: Introduction to Industrial Design or equivalent.
This course focuses on the integration of design and fabrication skills in industrial design and furnishing. Common manufacturing techniques are presented through a series of lectures, demonstrations, and analysis sessions. Emphasis is placed on the practical relationship between industrial and furnishing design and the manufacturing industry, and the technical considerations that influence the choice of materials and processes for both small and mass production. The concept of environmentally green design will be introduced and integrated into design projects.
Contact Hours: 45
3.0 Credits
Sustainable Architecture and Design | Course #: IDDAAD450 | Section: I | Open
Pre-requisite: An A2 level of Italian language. Cover letter, CV, and material pertinent to the chosen area, interview.
The internship course allows the student from architecture and interior design backgrounds to gain first-hand experience of professional design contexts. Internship students will practice their creative skills with studio teams or individual professionals. Tasks may include initial observations of the professional environment, working on design samples, drafting by hand or digitally, practice AutoCAD layouts and rending, and assisting the organization with logistical duties. Student involvement will not involve solo project development but require collaborative engagement within the organization's ongoing projects according to the student's skill and competency levels. This internship course aims to prepare students for the professional world and features an unsalaried internship scheduled individually for a minimum of ten hours per week. Students generally serve as part-time interns from Monday through Friday, although some internships may require weekend hours. The internship enhances students knowledge through field experience held in a professional environment overseen by a supervisor, who regularly monitors the internship progress and the guides the students preparation of a final analytical report and portfolio. Placements will vary depending on the students language and professional skills.
Contact Hours: 120
3.0 Credits
Sustainable Architecture and Design | Course #: IDDAAD450 | Section: II | Open
Pre-requisite: An A2 level of Italian language. Cover letter, CV, and material pertinent to the chosen area, interview.
The internship course allows the student from architecture and interior design backgrounds to gain first-hand experience of professional design contexts. Internship students will practice their creative skills with studio teams or individual professionals. Tasks may include initial observations of the professional environment, working on design samples, drafting by hand or digitally, practice AutoCAD layouts and rending, and assisting the organization with logistical duties. Student involvement will not involve solo project development but require collaborative engagement within the organization's ongoing projects according to the student's skill and competency levels. This internship course aims to prepare students for the professional world and features an unsalaried internship scheduled individually for a minimum of ten hours per week. Students generally serve as part-time interns from Monday through Friday, although some internships may require weekend hours. The internship enhances students knowledge through field experience held in a professional environment overseen by a supervisor, who regularly monitors the internship progress and the guides the students preparation of a final analytical report and portfolio. Placements will vary depending on the students language and professional skills.
Contact Hours: 120
3.0 Credits
Sustainable Architecture and Design | Course #: IDDAAD450 | Section: Jterm | Open
Pre-requisite: An A2 level of Italian language. Cover letter, CV, and material pertinent to the chosen area, interview.
The internship course allows the student from architecture and interior design backgrounds to gain first-hand experience of professional design contexts. Internship students will practice their creative skills with studio teams or individual professionals. Tasks may include initial observations of the professional environment, working on design samples, drafting by hand or digitally, practice AutoCAD layouts and rending, and assisting the organization with logistical duties. Student involvement will not involve solo project development but require collaborative engagement within the organization's ongoing projects according to the student's skill and competency levels. This internship course aims to prepare students for the professional world and features an unsalaried internship scheduled individually for a minimum of ten hours per week. Students generally serve as part-time interns from Monday through Friday, although some internships may require weekend hours. The internship enhances students knowledge through field experience held in a professional environment overseen by a supervisor, who regularly monitors the internship progress and the guides the students preparation of a final analytical report and portfolio. Placements will vary depending on the students language and professional skills.
Contact Hours: 120
3.0 Credits
Sustainable Architecture and Design | Course #: IDIDAD450 | Section: I | Open
Pre-requisite: An A2 level of Italian language. Cover letter, CV, and material pertinent to the chosen area, interview.
The internship course allows the student from architecture and interior design backgrounds to gain first-hand experience of professional design contexts. Internship students will practice their creative skills with studio teams or individual professionals. Tasks m