Florence University of the Arts
Spring Tutto Toscana 2020
6 - 9 credits

This specialized 4 week Spring program offers a unique opportunity to study hospitality, fashion, 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, fashion, 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
November 1, 2019
Apps accepted after deadline as space permits

Program Dates
February 28, 2020 – March 28, 2020


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



Business and Economics
Digital Imaging and Visual Arts
Fashion, Accessories and Tech
Food and Wine Studies
Hospitality
Professional Studies and Experiential Learning

Business and Economics

3.0 Credits
Management | Course #: BUMASM300 | Section: II | Open
This course focuses on the formulation, implementation, and evaluation of sales execution. Topics range from developing a market strategy to choosing a sales methodology, establishing a successful sales culture, developing and implementing a talent management system, offering rewards to support the sales force, and evaluating success via the metrics system. The course engages students in the current issues of sales management. Students examine case studies of leading sales organizations and develop their own sales execution plan in teams throughout the term.
Contact Hours: 45

Digital Imaging and Visual Arts

6.0 Credits
Photography | Course #: DIPHEP420 | Section: II | 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 #: 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 #: DIVCDF300 | Section: II | Open
Pre-requisite: Design Fundamental Studio II or equivalent Visual Communication
The aim of this course is to bring together all aspects of multimedia visual communication - from the theoretical to the practical and applying those theories in projects which involve still and moving images - photography and video, graphic design and typography. Emphasis will be placed on a design practice which is shaped by an understanding of the cultural and social aspects of communication, together with an appreciation of the power of images and words. Guest speakers and site visits have an important role in this hands-on course.
Contact Hours: 45

Fashion, Accessories and Tech

3.0 Credits
Fashion Communication & Publishing | Course #: FTFCFE390 | Section: NY | Open
Pre-requisite: Introduction to Event Management or equivalent. Unofficial transcript submission required.
The aim of this course is to provide students with an in-depth knowledge of fashion event planning. Students will learn about the event planning process and will apply its principles from a fashion industry perspective. Course topics focus on all the aspects connected to organizing a fashion-themed event such as logistics, budgeting, financing, marketing and sales, promotion, public relations, accounting, and staffing. Students will be familiarized with diverse categories of fashion events such as fashion shows, product launches, and fashion galas and ceremonies. Students will learn how to create a timeline for a fashion event and how to implement and supervise the overall experience. Particular attention will be paid to theme development, location selection, and atmosphere and ambience. Students will learn the appropriate strategies for balancing a fashion concept or product with event development and how to collaborate with fashion designers and companies for a successful event outcome.
Contact Hours: 45
3.0 Credits
Fashion Design & Technology | Course #: FTFDFS350 | Section: II | Closed
What does it mean to be a stylist in a digital first world, where everybody has a voice and the opportunity to deliver across multiple platforms? This course is focused on the role and significance of a fashion stylist in the broader industry, as a cultural gatekeeper, storyteller, talent spotter and curators of ideas. Students will understand the variety of roles that a stylist can undertake, with a detailed study of styling for Editorial, Fashion Shows, Celebrities, Advertising, Brand Marketing and E-Commerce. Hands on work with designers' garments is provided to students to create sets for fashion shootings and fashion shows. Ultimate goal of this course is to educate the students' eyes to identify and manage the visual impact of trends and ideas. Case studies will be provided, revealing the creative process of relevant stylists of the industry, and explaining concept development from the initial idea to the finished shoot.
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 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 #: HPHTEO440 | Section: II | Open
This course aims to develop event competency in order to effectively plan, coordinate, direct, and run special event operations. Students will acquire the knowledge and skills necessary for effective event and project management and leadership. During the course, students will examine the complexity of the event industry from a managerial point of view, focusing on the multifaceted nature of event planning within a project management context. Effective strategies and methods are discussed to successfully plan and manage a multitude of event sizes and types while underlining the economic and financial components. The administrative aspects of an event company from the management of the financial records to the compliance with legal requirements will be carefully examined during this course. This class includes Experiential Learning with CEMI.
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, 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:

  • Event Operations and Project Management: Theme development, front of the house involvement at Ganzo for TT, event budgeting, event decoration and guest relations strategies
  • Viticulture and Enology – An Educational Wine Tour: Creation of wine list 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 of Session II Week 2 to test NYC wines and wine service.
  • Visual Communication Fundamentals Studio III: 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 TuttoToscana, social media communications.

Area 2 – Fashion

Florence Courses:

  • Exploratory 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 III: Menu layout development, visual research, analysis of how to express the theme in event materials, planning of all visual details of events.
  • Fashion Styling: Fashion theme development, fashion event management analysis, event styling and decoration, guest relations strategies.
  • Sales Management: Fashion event cost analysis, fashion collection budgeting and sales plan, promotional strategy of fashion event.

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.
  • Fashion Event Management: Fashion event management, blog writing for TuttoToscana, field learning at relevant fashion-related sites

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
November 1 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)
November 30 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.
December 30 2019
Balance of Total Program Fee Due
January 29 2020
SAI Pre-Departure Form Due

On-Site Calendar
February 28 2020
Arrival  & Program Start
Students should plan to be in Florence, and moved into their independent housing by this date.
February 28 2020
SAI Orientation
SAI orientation introduces students to their city while covering safety, policies, and culture.
March 2 2020
FUA Academic Orientation
FUA orientation includes academic policies and information.
March 3 2020
Florence: Courses Begin
March 19 2020
Florence: Courses End
March 19 – 20 2020 Independent Travel to NYC
March 21 2020
NYC Orientation
March 23 2020
NYC: Tutto Toscana Course Begins
March 27 2020
NYC: Tutto Toscana Course Ends and Program Ends
Students are free to return home.
April 3 2020
Final Papers Due
After program ends.
April 8 – 10 2020
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.
$940
Optional Housing in Florence: Private Room
3 weeks housing during Florence portion, private room.
$1,285
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.