Florence University of the Arts
Fall Tutto Toscana 2019
6 - 9 credits

This specialized 4 week Fall program offers a unique opportunity to study hospitality, visual arts, or food management in both Florence and New York City. Students select one or two 3-week courses in Florence short session II that feature a course project geared towards the preparation of FUA Tutto Toscana events and activities in NYC. After the 3-week session, students continue with the fourth week of events at the James Beard Foundation in NYC. The coursework features 3 different areas of involvement and allows students to take on the challenge of bridging two cosmopolitan cities through hospitality, the visual arts, and food management, with the objective of bringing Tuscan culture to NYC. This program is open to traditional undergraduate students as well as nontraditional students.


SAI Services
SAI Select Services

Application Requirements
Complete online application
Motivation letter (max 1 page)
Resume
Passport scan (photo page)
USF student conduct form
Italian privacy consent form

Application Deadline
June 15, 2019
Apps accepted after deadline as space permits

Program Dates
September 27, 2019 – October 26, 2019


Eligibility Requirements

Age: 18+

Subject Experience: this program is open to beginner students; no prior experience required.

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

Academic Year: High school graduate or above



Digital Imaging and Visual Arts
Fine Arts
Food and Wine Studies
Hospitality
Liberal Arts
Professional Studies and Experiential Learning

Digital Imaging and Visual Arts

3.0 Credits
Photography | Course #: DIPHAD400 | Section: II | Open
Pre-requisite: Intermediate Digital Photography or equivalent.
his course is strictly a technical course intended to prepare students and give them the tools to create a mature visual expression in photography for their final projects. Students will learn advanced and unique black and white printing, studio lighting, and large format printing. Visual assignments will be used to accompany the specific learning techniques. Techniques: Piezography (black and white printing), large format printing, Photoshop plug-ins, scanning, fine art paper, studio lighting. This class includes experiential learning with CEMI
Contact Hours: 45
3.0 Credits
Photography | Course #: DIPHIP250 | Section: NY | Open
iPhoneography is a photography concept that involves the professional use of the iPhone camera. Various iPhone apps and constant connection to the internet (either via wi-fi or cellular data) can turn an iPhone camera into a powerful, self-sustained, hand-held camera and darkroom ready to release information globally in the constantly changing digital market. Students will learn to use the iPhone camera to produce photojournalism essays, portraits, landscape, and fashion images using different iPhone applications and professional post-processing tools. The final images will be published in a dedicated class website and will be delivered to students as fine art prints for their final portfolio. This class includes experiential learning with CEMI.

iPhone or iPad with a camera, purchase capacity for up to 7 different applications, (an Apple account with credit card must be activated before course start).
Contact Hours: 90
3.0 Credits
Visual Communication | Course #: DIVCAD335 | Section: NY | Open
Pre-requisite: Visual Communication Design Fundamentals Studio I, Introduction to Digital Graphic Illustration, or equivalent. Unofficial transcript submission required.
This course features the topic of how art direction is practiced and applied in the area of special events. Through the tools of digital media and visual art, students are guided through the development of targeted art direction campaigns aimed at the promotion and communication of themed, interdisciplinary events. In addition to the principles of art direction, layout, using visual language for promotional purposes, collaborating with marketing and copywriting teams, and meeting client objectives, the course also focuses on the role of art direction in shaping the visual and aesthetic guidelines of event media materials and media coverage. This course includes experiential learning activities.
Contact Hours: 45
3.0 Credits
Visual Communication | Course #: DIVCDF250 | Section: II | Open
Pre-requisite: Visual Communication I or equivalent. Knowledge of Adobe Suite is required.
The aim of this course is to provide the students with a strong base for designing effective visual communications that are able to inform and motivate the viewer. The main purpose of this course is for students to develop a research and experimentation approach in order to understand the diverse aspects of visual design. Through a series of exercises, students will be able to master basic design principles, conceptual problem-solving methods, and critical thinking skills. This will allow them to evaluate the effectiveness of their work. Topics also include content in typography, layout, logo design, and poster design. This course includes Fab Lab studio hours and experiential learning with CEMI. Prerequisites: Visual Communication I or equivalent. Knowledge of Adobe Suite is required.
Contact Hours: 45

Fine Arts

3.0 Credits
Art Education | Course #: FAAEAP325 | Section: II | Open
The course will develop a comparative study of art as an expression of human experience from the development of the paradigms of beauty and aesthetics developed during the Renaissance to the contemporary perception of beauty. The course will include major artists and influences in terms of styles and movements. The course will feature a contrast between the "two cities" within the city that embody these diverse ways to convey art and beauty as an experiential pathway for understanding the evolution of artistic language and its possible directions in the future.
Contact Hours: 45
3.0 Credits
Art Education | Course #: FAAEAP350 | Section: NY | Open
Pre-requisite: A Survey of Western Art or equivalent.
This one week study away course will focus on the relationship between the city of New York and its avant-garde movements in order to understand what inspires new artists to create, share, and celebrate new forms of art as well as new creative trends. Through hands-on and on-site experience in the urban context of the city, students will expand their understanding of and literacy in contemporary art. Areas of analysis include the complex relationship between the city and its inhabitants, especially in connection with new artist generations and their need to express perspectives on the cultural, political, and social dynamics of the city.
Contact Hours: 45
3.0 Credits
Painting & Drawing | Course #: FAPDPA225 | Section: NY | Open
In this foundational open-air painting course, students will explore and familiarize with the pleasures and challenges of painting outdoors. The students will acquire skills in the techniques of Plein Air oil painting and develop critical skills to evaluate paintings executed in this style. This course will also provide students with an in depth look at the various materials and products used for outdoor painting using wet techniques. Students will be introduced to the history and tradition of this genre; the conceptual in landscape painting will be emphasized with a specific focus on the Italian impressionists also known as the Macchiaioli. Sessions will be held in studio and at different outdoor venues in and around Florence.
Contact Hours: 45
3.0 Credits
Painting & Drawing | Course #: FAPDWC180 | Section: II | Open
This foundation course will explore methods, techniques and various aspects of watercolor painting. The unique qualities of watercolor will be explored through direct observation exercises, demonstrations and individual projects. Watercolor techniques will be explored, including developing drawings to form strong compositions, capturing the effects of light, color-mixing and washes. Students will develop their painting skills, techniques, and aesthetic sensibilities to artistic expression in watercolor medium. The class format consists of studio work with lectures, examples, demonstrations, and individual as well as group critiques. Reading and homework assignments are coordinated with the studio work.
Contact Hours: 45

Food and Wine Studies

3.0 Credits
Baking and Pastry | Course #: FWBPPT475 | Section: II | Open
Pre-requisite: Baking Techniques I or equivalent
This course introduces non-yeast, laminated dough's and the
preparation of pastry products using a variety of methods-lamination, blending, creaming, foaming, and thickening. Students will combine these methods in new products, to create savory items and frozen desserts, and to use basic finishing methods by applying glazes, filling pastries, creating simple sauces, and presenting products for service. The fundamentals of heat transfer as applied to pastries in the preparation of creams, custards, souffles, butter creams, meringues, and flavored whipped creams will also be studied. Students will taste and test the products created and will complete a research assignment.
Contact Hours: 150
3.0 Credits
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 #: FWCACT420 | Section: NY | Open
Pre-requisite: 3 culinary or pastry lab courses, or equivalent. Unofficial transcript submission required.
This course is designed to provide culinary student with the opportunity to design, organize, implement, serve, and evaluate culinary events. Emphasis will be placed on training the student for effective production management, market-related menu planning, mise en place, a la carte cooking, and service techniques in the context of a special event. Customer needs, case studies, and weekly events will allow students to experience the balance required to effectively achieve proper planning and customer satisfaction. This class includes experiential learning hours. 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
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
6.0 Credits
Dietetics & Nutrition | Course #: FWDNTF507 | Section: II | Open
This course explores and examines the physiology of sensory organs and how we perceive flavors. From the simplicity of identifying the basic tastes to the complexity of aftertastes and aromas, the objective of this course is to train taste buds to better understand the mechanics of our
senses as they interact with food. Why do we react positively to sweet taste? Why do we sometimes refuse bitter taste? Does umami really exist? The course will answer these and many other related questions in order define the tools to examine flavors that are not generally accepted but require a deeper understanding for appreciation. This course includes experiential learning hours with our Community
Engagement Member Institutions (CEMI). environments created to foster learning through a structured interaction with the community. In addition to regular lecture hours, students will be involved in learning by doing through real projects and integration with the local population and territory in order to remove cultural and learning barriers as well as to develop a strong likelihood for success in life.
Contact Hours: 90
3.0 Credits
Wine & Culture | Course #: FWWCTW262 | Section: II | Open
The course will introduce students to the outstanding richness of Tuscan wine typologies focusing particularly on a presentation of the most important wine growing areas in Tuscany. A general introduction to wine appreciation will be offered and a selection of Tuscan wines will be studied in terms of their characteristics.
Contact Hours: 45
3.0 Credits
Wine Expertise | Course #: FWWEFW461 | Section: NY | Open
Students will perform and operate firsthand Wine and Food Pairing along with Wine Service at real events. Tasks will range from tasting, serving, interpreting labels, wine terminology, and storage. Wine lists will be prepared under the supervision of a faculty member. In addition, the student will cover the principles of correct restaurant style food and wine pairing along with professional wine service and wine service management. This class includes experiential learning hours. 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

Hospitality

3.0 Credits
Hospitality and Tourism Management | Course #: HPHTIE200 | Section: II | Open
The course will provide students with a solid grounding of coordination of events and entertainment. The class will focus on the historical evolution, organizational standards and career paths in the field of event management. The lessons will also address theory elements concerning the foundations of strategic planning, financial management, human resources management and event sponsorship. Students will be involved in hands-on projects developed by the schools event manager in order to experience directly many tasks related to the planning and carrying out of events.
This class features a project at Ganzo for Wednesday AperiGanzo. Students will be involved in Wednesday evening shifts as a part of class.
Contact Hours: 45

Liberal Arts

3.0 Credits
Art History and Architecture | Course #: LAAHAP325 | Section: II | Open
The course will develop a comparative study of art as an expression of human experience from the development of the paradigms of beauty and aesthetics developed during the Renaissance to the contemporary perception of beauty. The course will include major artists and influences in terms of styles and movements. The course will feature a contrast between the "two cities" within the city that embody these diverse ways to convey art and beauty as an experiential pathway for understanding the evolution of artistic language and its possible directions in the future.
Contact Hours: 45

Professional Studies and Experiential Learning

3.0 Credits
Experiential Learning | Course #: PSELPT475 | Section: II | Open
Pre-requisite: Baking Techniques or equivalent. Culinary Arts & Baking and Pastry Majors only.
This course introduces non-yeast, laminated doughs, and the preparation of pastry products using a variety of methods-lamination, blending, creaming, foaming, and thickening. Students will combine these methods in new products, to create savory items and frozen desserts, and use basic finishing methods by applying glazes, filling pastries, creating simple sauces, and presenting products for service. The fundamentals of heat transfer as applied to pastries in the preparation of creams, custards, souffles, butter creams, meringues, and flavored whipped creams will also be studied. Students will taste and test the products created and will complete a research assignment.
Contact Hours: 150
6.0 Credits
Experiential Learning | Course #: PSELTF507 | Section: II | Open
This course explores and examines the physiology of sensory organs and how we perceive flavors. From the simplicity of identifying the basic tastes to the complexity of aftertastes and aromas, the objective of this course is to train taste buds to better understand the mechanics of our senses as they interact with food. Why do we react positively to sweet taste? Why do we sometimes refuse bitter taste? Does umami really exist? The course will answer these and many other related questions in order define the tools to examine flavors that are not generally accepted but require a deeper understanding for appreciation. This course includes experiential learning hours with our Community Engagement Member Institutions (CEMI).CEMI are dynamic learning environments created to foster learning through a structured interaction with the community. In addition to regular lecture hours, students will be involved in learning by doing through real projects and integration with the local population and territory in order to remove cultural and learning barriers as well as to develop a strong likelihood for success in life. The experiential learning hours are fully supervised by instructors who track students step by step during their learning experience, monitor and advise according to student needs, and support student initiative. This unique learning model allows students to benefit from an all-encompassing educational experience based on theory and practice in real enterprises,learning of comprehensive operational processes, problem-solving, leadership, and management.
Contact Hours: 45

Tutto Toscana is an academic program that lasts for 3 weeks in Florence, Italy, and transfers to NYC for a week of real life events at prestigious locations. NYC event venues include our yearly James Beard Foundation location. Students specialize in their choice of 3 available areas – event planning, art direction, and food & wine management. In NYC, the team of students and faculty fully produce and provide digital media coverage of events intended to showcase contemporary Tuscan cuisine for the US public.

Participating students will walk away from the experience having created, planned, organized and successfully realized a high-profile event from an intercultural point of view.

The capstone events of the Florence-NYC edition in the fall season culminate at the James Beard Foundation (JBF), America’s most renowned reference in the world of gastronomy and the professional restaurant industry. JBF is a non-profit foundation founded in honor of a great culinary patron, James Beard, and carries on Mr. Beard’s desire to spread culinary awareness through education. In addition to the foundation’s educational efforts and its program of hosting chefs and restaurants from around the world, its yearly food industry awards recognize America’s established and emerging gastronomic talents. The foundation is located in Mr. Beard’s former home in the heart of the charming West Village in NYC, and is where the Tutto Toscana team has the honor of producing and serving its event concepts to the foundation members and the general public.

4 week program: 3 weeks in Florence + 1 week in NYC (6 – 9 credits)
Students choose from 3 different areas of event organization and production and complete courses in that area for a total of 6 – 9 credits. Students begin with 3 weeks of academic and event preparation in Florence and conclude with the event week in NYC. The event concept and details are managed and organized by students and faculty after a deep cultural and academic immersion in Florence, and executed as a team during the week of event staging on location. Students may take one or two 3 credit courses from within the same area or combine any two courses from within areas 1 and 2 only.

Area 1 – Event Planning & Communications

Florence Courses:

  • Introduction to Event Management: Theme development, front of the house involvement at Ganzo for TT, event budgeting, event decoration and guest relation strategies.
  • Tuscany and its Wines: Creation of wine lists for NYC, food and wine pairings of event menus, analysis of wines selected for NYC, wine service on Ganzo Fridays and at the Thursday trial dinner
  • Visual Communication Fundamentals Studio II: Menu layout development, visual research, analysis of how to express the theme in event materials, planning of all visual details of events.

NYC Course:

  • Food and Wine Pairing and Wine Service Experiential Learning: Front of the house operations and event management, logistics, blog writing for Tutto Toscana, social media contributions.

Area 2 – Digital Media & Visual Arts

Florence Courses:

  • Advanced Digital Photography: Photography project regarding location, props, photos for TuttoToscana blog, portraits of students who will be in NYC, design visual portfolio of the TuttoToscana project.
  • Visual Communication Fundamentals Studio II: Menu layout development, visual research, analysis of how to express the theme in event materials, planning of all visual details of events.
  • Art and Places: From Renaissance Florence to the Contemporary Metropolis: Strategies to prepare students for the impact of the cosmopolitan city, from the Renaissance to the contemporary, research the connections between NYC and Florence, blog writing for TuttoToscana.
  • Introduction to Watercolor: Watercolor illustration techniques and methods developed to capture Florence from a fine arts perspective according to the TuttoToscana theme. Illustrations may be used for TuttoToscana materials and blog.

NYC Courses:

  • Iphoneography + Art Direction – Digital Media and Visual Art: Photo and video coverage of events, image production for blog and social media, photoportraits and video interviews of the team.
  • Art and Places: New Trends in Contemporary Art + Painting En Plein Air: Analysis of art history and art in the metropolis, field learning at relevant art-related sites, fine art representations of NYC, curation of art event, blog writing for TuttoToscana.

Area 3 – Food Management and Production for Special Events

Florence Courses:

  • Breads of Italy – Specialty Breads and Pizza: Designs and produces the bread selection for NYC to be tested on Ganzo Fridays and at the Thursday trial dinner of Session II Week 2. Note: Students from this course who continue the program in NYC will prepare breads for all of the event menus.
  • Baking Techniques II – Italian Pastry Techniques EL: Fedora lab course that prepares the dessert list for NYC and tests recipes for client feedback and costing at Fedora. Recipe testing for the Thursday trial dinner of Session II Week 2. Note: Students from this course who continue the program in NYC will be involved in the prep and dessert service for all events.
  • Tradition of Italian Food II: NYC Recipe testing, prep, and execution for two Friday Ganzo dinners. Note: Students from this course who continue the program in NYC will be involved in the menu service for all three events, and menu prep for two out of the three events (excludes final gala event)
  • Physiology of Taste & Flavor EL: NYC recipe testing for final NYC gala event. Students from this course who are also enrolled in the Intersession Week III course in NYC will participate in the two Friday Ganzo dinners for menu execution (no prep). Note: Students from this course who continue the program in NYC will participate in the prep for the final gala event and menu execution at all events.

NYC Course:

  • The Italian Chef’s Table Experiential Learning: Food production management, cost control, menu prep, menu execution according to the students’ level and experience

Pre-Departure Calendar
June 15 2019
Application Deadline
Applications accepted after deadline as space permits.
Within 1 week of acceptance
SAI Deposits Due
$500 Confirmation Deposit (applied toward program fee)
$300 Security Deposit (refundable)
June 29 2019
50% of Total Program Fee Due
Students who are accepted and submit SAI deposits after this date will have an amended pay schedule. Either 50% or 100% of Program Fee will be due within 5 business days, based on the deposit payment date.
July 29 2019
Balance of Total Program Fee Due
August 28 2019
SAI Pre-Departure Form Due

On-Site Calendar
September 27 2019
Arrival & Program Start
Students should plan to be in Florence, and moved into their independent housing by this date.
September 27 2019
SAI Orientation
SAI orientation introduces students to their city while covering safety, policies, and culture.
September 30 2019
FUA Academic Orientation
FUA orientation includes academic policies and information.
October 1 2019
Florence Courses Begin
October 17 2019
Florence Courses End
October 17 – 18 2019
Independent Travel to NYC
October 19 2019
NYC Orientation
October 21 2019
NYC: Tutto Toscana Course Begins
October 26 2019
NYC: Tutto Toscana Course Ends and Program Ends
Students are free to return home.
November 1 2019
Final Papers Due
After program ends.
November 6 – 8 2019
Online Oral Presentations of Final Papers
After program ends.
SAI Program Fees* USD
Application Fee $100
Security Deposit
Refundable at the end of the term.
$300
Program Fee: 3 credits Florence + 3 credits New York
Includes tuition and SAI Select Services, no housing (see What’s Included).
$4,450
Program Fee: 6 credits Florence + 3 credits New York
Includes tuition and SAI Select Services, no housings (see What’s Included).
$5,775
Optional / Additional Fees:  
Optional Housing in Florence: Shared Room
3 weeks housing during Florence portion, shared room.
$840
Optional Housing in Florence: Private Room
3 weeks housing during Florence portion, private room.
$1,185
International Mailing Supplement
Students residing outside the U.S. are charged an international mailing supplement to ensure visa paperwork arrives in a timely manner.
$85

*prices are subject to change

This program is offered as a Select Services program, as it is designed for more independent students. However housing can be an optional add-on for the Florence portion of the program.

SAI Select Services includes the important on-site services!

Program tuition, with US academic credit

  • Student health insurance providing full coverage and medical emergency evacuation
  • SAI orientation to the host city and school
  • SAI staff on-site providing assistance as needed and 24-hour emergency support

Pre-departure and Re-entry services

  • US-based admissions counselor assigned to you, providing friendly assistance
  • Helpful pre-departure tools and resources
  • SAI alumni network

Housing in Florence
Housing is not included in SAI Select Services programs. Students can, however, decide to add SAI housing for their time in Florence, for a fee. SAI housing is provided in student apartments with shared occupancy bedrooms (upgrade to private bedroom available). Typical residences house 2 – 8 students and contain a combination of private and shared bedrooms, kitchen, bathroom and living areas. Furnishings, a washing machine, basic kitchen supplies, bed linens and towels are provided. All apartments are equipped with wireless Internet.

Housing in New York
Housing is not available for the New York City portion of the program; participants must secure their own housing. The following are suggested housing solutions; participants secure housing at their own risk and liability. SAI, Apicius and FUA are not held responsible for housing and any related issues.

The James Beard Foundation is located in a historic brownstone in the West Village in NYC at: 167 West 12th Street, New York, NY 10011. Students should consider housing in the West Village, Meatpacking District, East Village, Chelsea, and Soho.

Hotels

Hostel

Apartments

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

Student Visas
In accordance with Italian law US citizens studying in Italy for less than 90 days are not required to obtain a student visa. Non-US nationals should consult their local Consulate for details on student visa requirements.

About SAI

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