Summer Combo
SCOPE A Syracuse & Florence 2018
7 weeks / 6 - 9 credits

SAI Summer Combination Programs & Experiences (SCOPE) allow students to enroll in back-to-back programs in two different SAI cities at a reduced cost. In 2018, SAI SCOPE A offers students the combination of Syracuse Academy and Florence University of the Arts (FUA). Students begin on the coast in Sicily at Syracuse Academy in the 4 week Summer I term, enrolling in 3 - 6 credits of elective coursework. Students then travel independently to Florence for FUA’s 3 week Summer III term, enrolling in one 3 credit elective course, with the option to add a second.


Application Deadline
April 1, 2018
Apps accepted after deadline as space permits

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

Highlights

  • Combine programs and save up to $3,000!
  • Study on the coast, and in a top city in one summer
  • Spend an unforgettable summer abroad

Program Dates
May 25, 2018 – July 13, 2018


Eligibility Requirements

Age: 18+

Academic Year: High school graduate or above.

Cumulative GPA:* 2.75 (on a 4.0 scale)

*contact SAI if you don’t meet requirements



FUA: Business & Economics
FUA: Digital Imaging & Visual Arts
FUA: Fashion Accessories & Tech
FUA: Fine Arts
FUA: Food & Wine Studies
FUA: Global Studies
FUA: Hospitality
FUA: Italian Studies & Linguistics
FUA: Journalism, Communication, & Publishing
FUA: Liberal Arts
FUA: Life Studies & Human Services
FUA: Professional Studies & Experiential Learning
FUA: Science and Mathmatics
FUA: Sports & Health Sciences
Syracuse: Modern Language & Cultures
Syracuse: Natural Science
Syracuse: Social Science

FUA: Business & Economics

3.0 Credits
Marketing | Course #: BU MK IT 320 | Open
Pre-requisite: Intro to Marketing or equivalent.
This course expands on the main principles of marketing by exploring the strategic implications of marketing in different countries and cultures; identifying specific marketing techniques and modifications necessary to accommodate cultural differences. Topics include: global marketing, marketing planning, segmentation, culture and business customs, political and legal factors and restraints, economical and technological development and the international monetary system.

Mandatory field-trip to Montalcino and Grosseto (field-trip fee required)
Spring - Saturday March 11, 2017

Mandatory field trip to Lucca and its Villas:
Summer II - Saturday June 17, 2017

Mandatory field trip to Ferrara:
Summer III - Saturday July 8, 2017
Contact Hours: 45
3.0 Credits
Marketing | Course #: PS IN IN 450 | Open
Pre-requisite: Cover letter, CV, and material pertinent to the chosen area, interview
The 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�s preparation of a final analytical report and portfolio. The internship enhances students knowledge through field experience held in a professional environment overseen by a supervisor, who regularly monitors the internship progress and guides the students professional development. Candidates must meet the prerequisites for the internship program. Students must submit a cover letter, CV, and material pertinent to the chosen area (for example, a photography or visual communication candidacy requires a portfolio). An interview is held for placement purposes. Placements will vary depending on the students language and professional skills.
Contact Hours: 120

FUA: Digital Imaging & Visual Arts

3.0 Credits
Photograohy | Course #: DI PH FP 210 | Open
The course is based on a series of theoretical lectures on the technical, cultural, visual, and historic aspects of fashion photography. Fashion photography history will be analyzed from the beginning of the 20th century through contemporary works, following the continuously changing fashion styles and trends of today. This introductory course will concentrate on the technical and logistical aspects of fashion photography using natural light and light basic metering. This course combines introduction to photographic techniques with an emphasis on fashion photography. The first six lessons students will be guided through basic (introductory) camera usage. The later part of this course students will be challenged on basic fashion photography 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
3.0 Credits
Photograohy | Course #: DI PH PJ 320 | Open
Pre-requisite: This is an intermediate course. Knowledge of camera functions is required. Portfolio submission recommended.
During this two-pronged course, students will focus on: 1) the history and study of photojournalism from its genesis/inception to today and 2) assignments/projects that are journalistic newsworthy (events, human interest, artistic/cultural, sports, feature, and portrait). Students will emulate what it is like to be a newspaper photographer and learn storytelling images of the everyday events that occur in life.Through lectures and discussions students will also address contemporary issues such as: the cultural, social, and political influence of images and photojournalism in society as well as ethics and legal issues in photojournalism. The print lab will provide students with the tools for elaborating and printing their own images This course is recommended for Communications, Journalism, and Social Sciences students. This class includes experiential learning with CEMI.
Contact Hours: 45
3.0 Credits
Photograohy | Course #: DI VC GI 210 | Open
Pre-requisite: Knowledge of Adobe Photoshop and Illustrator highly recommended
The course explores illustration as an instrument of communication (i.e. advertising) and narration (i.e. comic books). It aims at improving drawing and design skills by teaching image making with an emphasis on edge, shape, color and value. Students will learn how to apply composition and design, color, and conceptualization to a wide range of materials and techniques. Students will use illustration software to enhance traditional work and acquire important knowledge in the digital domain. Idea development within real-world parameters, originality, aesthetics, and technical proficiency are emphasized. This class includes experiential learning with CEMI.
Contact Hours: 45

FUA: Fashion Accessories & Tech

3.0 Credits
Accessories Design & Technology | Course #: FT AD AD 250 | 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.

(90 hours: 45 lecture hours - 45 studio hours)
Contact Hours: 90
3.0 Credits
Accessories Design & Technology | Course #: FT AD CA 345 | Open
This course introduces students to the design and construction of hats and bags made from creative, non-leather materials. 3D design principles and hat making techniques are studied and applied to wearable and non-wearable creations. Students learn basic skills of millinery construction through the methods of patterned and blocked forms, and how to work with and acquire an in-depth understanding of the introduced materials.
Contact Hours: 45
3.0 Credits
Accessories Design & Technology | Course #: FT FC FP 210 | Open
The course is based on a series of theoretical lectures on the technical, cultural, visual, and historic aspects of fashion photography. Fashion photography history will be analyzed from the beginning of the 20th century through contemporary works, following the continuously changing fashion styles and trends of today. This introductory course will concentrate on the technical and logistical aspects of fashion photography using natural light and light basic metering. This course combines introduction to photographic techniques with an emphasis on fashion photography. The first six lessons students will be guided through basic (introductory) camera usage. The later part of this course students will be challenged on basic fashion photography 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
3.0 Credits
Accessories Design & Technology | Course #: FT FD FD 230 | Open
This course is an introduction to creative design development and fashion design skills. Topics include design processes, trend research, storyboard creation, color, fabric selection, draping design concepts, design innovation, and the 2D to 3D development of creative ideas. Students will gain practice in these areas through projects and will also be introduced to the basics of fashion illustration. Students prepare for future apparel design projects by researching the design development process, textiles, materials, and industry practices. This class includes experiential learning with CEMI.
Contact Hours: 45

FUA: Fine Arts

3.0 Credits
Painting & Drawing | Course #: FA CE CE 200 | Open
In this course, students will work on pottery and/or ceramic sculpture projects. During the first portion of the course, emphasis will be on different clay hand-building techniques. The second portion, students will progress to a variety of surface decoration techniques and different methods of firing and coloring. Lecture content will provide students essential information about the nature of clay and glazes and the history of Mediterranean ceramics. Students will be introduced to local Tuscan artisan traditions and the work of contemporary ceramic artists during field learning activities.
Contact Hours: 45
3.0 Credits
Painting & Drawing | Course #: FA PD FS 225 | Open
This course is designed to take full advantage of the student's unique experiences living and studying in the city of Florence. With on-site inspiration channeled into artistic creativity, students will draw on location at sites of historical significant and visual interest ranging from architectural masterpieces, landscape vistas and medieval streets to formal gardens, street markets and Renaissance fountains. Slide lectures will document the rich history of how Florence and its environs have attracted and inspired visiting artists for centuries. Students will develop individual sketchbooks with the aim of building up source material for future projects.

Contact Hours: 45

FUA: Food & Wine Studies

3.0 Credits
Baking & Pastry | Course #: FW BP BI 325 | Open
Pre-requisite: Only for Culinary Arts and Baking Pastry Majors
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.

(45 hours: 15 lecture hours - 30 hands on class hours)
Contact Hours: 45
3.0 Credits
Baking & Pastry | Course #: FW BP BP 550 | 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 & Pastry | Course #: FW BP RD 480 | Open
Pre-requisite: Baking and Pastry Majors only
This course covers the preparation and service of hot and cold desserts with a focus on individual portions and the components involved in preparation. Students will learn and improve station organization, timing, and service coordination for restaurant dessert production. The course recipes will allow students to apply previously learned techniques and produce fried products, tarts, souffles, creams, frozen desserts, and contemporary creations. Both individual plated desserts and desserts for banquets will be prepared. Students will develop a dessert menu from the perspectives of variety, costs, practicality, and how well the desserts compliment the overall 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.
Contact Hours: 150
6.0 Credits
Baking & Pastry | Course #: FW BP RD 495 | Open
Pre-requisite: Baking and Pastry Majors only
This course covers the preparation and service of hot and cold desserts with a focus on individual portions and the components involved in preparation. Students will learn and improve station organization, timing, and service coordination for restaurant dessert production. The course recipes will allow students to apply previously learned techniques and produce fried products, tarts, souffles, creams, frozen desserts, and contemporary creations. Both individual plated desserts and desserts for banquets will be prepared. Students will develop a dessert menu from the perspectives of variety, costs, practicality, and how well the desserts compliment the overall 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.
Contact Hours: 150
3.0 Credits
Culinary Arts | Course #: FW CA HW 345 | Open
Recent decades have represented a dramatic change in the way we approach food. Food facts and information that are constantly updated and the ethics of sustainability have deeply influenced the worldwide awareness of food as the primary source of a healthy lifestyle. Italy has always stood out for its genuine cuisine characterized by fresh seasonal ingredients, an abundance of fruits and vegetables, healthy fats, and a distinct respect for food. This course will provide students with a complete overview of how food can be the basis of wellness, along with the practice of a positive lifestyle. Particular emphasis will be placed on seasonality, whole foods, and freshness, and contemporary innovations and traditional customs will be analyzed for the production of dishes and snacks that are both tasty and healthy. Course topics will also introduce students to the fundamentals of nutrition in order to better understand the aphorism We are what we eat and how this motto aligns with the Italian culinary tradition. Students will also complete a survey of the different dietary recommendations that have been researched and developed to examine how the field of dietetics is directly affected by social implications. Through hands-on experiences and on-site activities, students will experience the fundamentals of wellness-oriented cuisine and lifestyles. This class includes experiential learning with CEMI.
Contact Hours: 45
3.0 Credits
Culinary Arts | Course #: FW CA RC 360 | Open
Pre-requisite: Culinary Arts Majors only.
The course focuses on the different aspects of regional food in Italy. Although characterized by unique and distinctive features, Italian cuisine is still perceived as the result of many different regional culinary traditions. Though merged and diluted over centuries, Italian regional cuisine still maintains its particular flavors and distinct ingredients. Emphasis will be placed on how food relates to the lifestyle and culture of diverse macro-areas of Italy. Local economy and resources will be analyzed and compared. Students will be introduced to the various local creations through hands-on practice and tastings.
Contact Hours: 45
3.0 Credits
Culinary Arts | Course #: FW CA VC 504 | Open
Pre-requisite: Culinary Arts Majors only
Recent decades of food service have been characterized by a gradual and constant development of nutritional awareness and a more informed approach to food. The aim of the course is not only to offer students techniques for a healthier approach to cooking; this course will focus on cooking techniques that can be applied in order to reduce fat consumption and also become emblems of contemporary cuisine. Flavor extraction methods, flavoring methods, pressure cooking and sous vide cooking, marinades and brines, and the use of alternative fats are some of the foundations of contemporary chefs. Students will learn how these techniques can be used to develop a fine dining cuisine that can be healthier yet not necessarily health-fanatic. This class includes experiential learning with CEMI.
Contact Hours: 45
3.0 Credits
Culinary Arts | Course #: FW SP CA 470 | Open
Pre-requisite: Open to culinary arts and baking & pastry majors or students who have taken previous coursework in the above fields. Cover letter, CV, and material pertinent to the chosen area, interview.
Through this special project course, students are involved in back of the house operations at Ganzo, the school restaurant. Under the supervision of an Executive Chef who manages the operations of the kitchen, culinary arts experiential learning students are involved in the daily operations of the restaurant industry. Line cooks are entry-level kitchen positions that focus on learning technique, speed, and consistency. Students must be highly motivated and understand proper preparation techniques, become familiarized with recipes to ensure consistency, gain a command of timing in the kitchen, reduce and manage food waste, handle commercial kitchen equipment, and perform duties as directed by the kitchen brigade. This placement may require shifts that take place on weekends and holidays. This special project course features experiential learning hours with our Community Engagement Member Institutions (CEMI). CEMI are dynamic learning environments created to foster learning through a structured interaction with the community. Students will be involved in learning by doing through real projects and integration with the local population and territory in order to remove cultural and learning barriers as well as to develop a strong likelihood for success in life. The experiential learning hours are fully supervised by instructors who track students step by step during their learning experience, monitor and advise according to student needs, and support student initiative. This unique learning model allows students to benefit from an all-encompassing educational experience based on theory and practice in real enterprises, learning of comprehensive operational processes, problem-solving, leadership, and management.
Contact Hours: 150
3.0 Credits
Culinary Arts | Course #: FW SP CA 470 | Open
Pre-requisite: Open to culinary arts and baking & pastry majors or students who have taken previous coursework in the above fields. Cover letter, CV, and material pertinent to the chosen area, interview.
Through this special project course, students are involved in back of the house operations at Ganzo, the school restaurant. Under the supervision of an Executive Chef who manages the operations of the kitchen, culinary arts experiential learning students are involved in the daily operations of the restaurant industry. Line cooks are entry-level kitchen positions that focus on learning technique, speed, and consistency. Students must be highly motivated and understand proper preparation techniques, become familiarized with recipes to ensure consistency, gain a command of timing in the kitchen, reduce and manage food waste, handle commercial kitchen equipment, and perform duties as directed by the kitchen brigade. This placement may require shifts that take place on weekends and holidays. This special project course features experiential learning hours with our Community Engagement Member Institutions (CEMI). CEMI are dynamic learning environments created to foster learning through a structured interaction with the community. Students will be involved in learning by doing through real projects and integration with the local population and territory in order to remove cultural and learning barriers as well as to develop a strong likelihood for success in life. The experiential learning hours are fully supervised by instructors who track students step by step during their learning experience, monitor and advise according to student needs, and support student initiative. This unique learning model allows students to benefit from an all-encompassing educational experience based on theory and practice in real enterprises, learning of comprehensive operational processes, problem-solving, leadership, and management.
Contact Hours: 150
3.0 Credits
Dietetics & Nutrition | Course #: FW DN HN 150 | Open
Pre-requisite:
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
Food & Culture | Course #: FW FC FC 340 | 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 #: FW FC FF 347 | Open
The city of Florence is a veritable mine of food and cultural experiences spanning from the kitchens of the Medici family, to the rustic regional cuisine of Tuscany, to growing rituals such as aperitivo, and high profile restaurants recognized internationally. The aim of this course is to introduce students to the food, street, and culture scenes that set Florence apart from other metropolitan cities, encourage the discussion of the historical weight of its storied past on the food culture of today, and construct a topographical map that indicates the pinpoints of Florence's thriving gastro-cultural activities. Lectures will be complemented by student cooking labs and tastings.
Contact Hours: 45
3.0 Credits
Food & Culture | Course #: FW FC HW 345 | Open
Recent decades have represented a dramatic change in the way we approach food. Food facts and information that are constantly updated and the ethics of sustainability have deeply influenced the worldwide awareness of food as the primary source of a healthy lifestyle. Italy has always stood out for its genuine cuisine characterized by fresh seasonal ingredients, an abundance of fruits and vegetables, healthy fats, and a distinct respect for food. This course will provide students with a complete overview of how food can be the basis of wellness, along with the practice of a positive lifestyle. Particular emphasis will be placed on seasonality, whole foods, and freshness, and contemporary innovations and traditional customs will be analyzed for the production of dishes and snacks that are both tasty and healthy. Course topics will also introduce students to the fundamentals of nutrition in order to better understand the aphorism We are what we eat and how this motto aligns with the Italian culinary tradition. Students will also complete a survey of the different dietary recommendations that have been researched and developed to examine how the field of dietetics is directly affected by social implications. Through hands-on experiences and on-site activities, students will experience the fundamentals of wellness-oriented cuisine and lifestyles. This class includes experiential learning with CEMI.
Contact Hours: 45
3.0 Credits
Food, Family, & Consumer Sciences | Course #: FW FS IF 320 | Open
The course examines the development and structure of the Italian family through history with the following topics: Sexuality and the development of relationships, study of individuals, groups, and families, diversity in modern families, community regulations/policies addressing issues of family change, crisis, and maintenance. Students will conduct evaluation of different styles and examples of interpersonal communication behaviors. The course will also compare and contrast family/individual behavior patterns associated with human life cycle transitions and examine various social issues associated with the study of Italian families.
Contact Hours: 45
4.0 Credits
Food, Family, & Consumer Sciences | Course #: FW FS IF 324 | Open
The course examines the development and structure of the Italian family through history with the following topics: Sexuality and the development of relationships, study of individuals, groups, and families, diversity in modern families, community regulations/policies addressing issues of family change, crisis, and maintenance. Students will conduct evaluation of different styles and examples of interpersonal communication behaviors. The course will also compare and contrast family/individual behavior patterns associated with human life cycle transitions and examine various social issues associated with the study of Italian families. Students will be involved in experiential learning projects which will provide students the opportunity to interact through the "Family Club" with Italian families and merge with the local community. This course includes service learning hours within the Florentine Community. Service learning is a method that incorporates intentional learning with service to the community, in which the service component functions as a reflection on classroom learning for all tasks performed. In addition to regular class hours, students will be involved in a volunteer project for the entire session that integrates them in the local community in order to remove barriers and gain a sense of social responsibility. The acquisition of new skills and knowledge obtained in the service learning environment outside the classroom will enrich the learning experience and contribute to personal and emotional growth, as well as cultural consciousness, to develop a greater sense of a global citizenship and sensitivity to the needs of others. Students are guided through the experience by the non-profit association supervisor and the service learning coordinator to enhance outcomes both inside and outside the classroom. The contribution to the association is not only crucial to a deeper understanding of course topics but also allows for a greater sense of belonging in the community, allowing for students to acquire a heightened awareness of emotional intelligence that enhances the classroom learning experience.
Contact Hours: 60
3.0 Credits
Wine & Culture | Course #: FW WC RW 330 | Open
The wine culture in Italy takes its origins from the successful combination of rural and noble expertise devoted to wine-making over the centuries. The structure of Italian wines, their harmonious qualities, and their refinement reflect the link between the farmer, who learns directly from nature, and the refined Renaissance gentleman, noble by education and tradition. The course aims to provide the student with the images, feelings, and flavors of wine across the cultural, architectural, economic, and historic aspects of Italian civilization that is now experiencing a second rebirth in the contemporary era.
Contact Hours: 45

FUA: Global Studies

3.0 Credits
Anthropology | Course #: GS AN CI 202 | Open
The study of Italian culture helps the student to acquire a deep awareness of both cultural unity and regional diversity. This course is intended to provide students with an in-depth introduction to Italian culture and to broaden ones awareness and understanding of the role of cultural heritage in customs and lifestyles. Lectures will provide students with an organized, focused, and academic understanding of Italian history, art, architecture, food, religion and culture. The course provides additional enrichment through basic notions of Italian language and terminology along with assigned readings and a final paper. On-site teaching is a significant part of this course and is aimed to provide the student with an incomparable experience of studying important sites of artistic architectural and social relevance in present-day Italy. Students are encouraged to observe the sites through active participation and to discuss their observations using specific and analytic social assessment skills. Florence only.
Contact Hours: 45
3.0 Credits
Happiness Sciences | Course #: GS HS HN 150 | 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
Urban Studies | Course #: GS US FW 280 | Open
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

FUA: Hospitality

3.0 Credits
Restaurant, Food, & Beverage Management | Course #: HP FB RM 390 | 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 class includes experiential learning with CEMI.
Contact Hours: 45

FUA: Italian Studies & Linguistics

3.0 Credits
Italian Cultural Studies | Course #: IS IS CI 202 | Open
The study of Italian culture helps the student to acquire a deep awareness of both cultural unity and regional diversity. This course is intended to provide students with an in-depth introduction to Italian culture and to broaden ones awareness and understanding of the role of cultural heritage in customs and lifestyles. Lectures will provide students with an organized, focused, and academic understanding of Italian history, art, architecture, food, religion and culture. The course provides additional enrichment through basic notions of Italian language and terminology along with assigned readings and a final paper. On-site teaching is a significant part of this course and is aimed to provide the student with an incomparable experience of studying important sites of artistic architectural and social relevance in present-day Italy. Students are encouraged to observe the sites through active participation and to discuss their observations using specific and analytic social assessment skills. Florence only.




Contact Hours: 45
3.0 Credits
Italian Cultural Studies | Course #: IS IS DF 340 | Open
This course will examine excerpts of Dante Alighieri's greatest passages from the Divine Comedy and other works in relation to the space and history of Florence. Textual analyses will be performed, unpacking the dense symbolism and motifs reflective of the intellectual and moral climate during 14th century Florence. Students will visit churches, piazzas, and palaces within the city and will examine these locations in the context of Dante's life and surrounding controversy, the accusations and denunciations in his writings, the physical descriptions of the city, and the characters and historical figures present in his works.
Contact Hours: 45
3.0 Credits
Italian Language | Course #: IS IL DF 340 | Open
This course will examine excerpts of Dante Alighieri's greatest passages from the Divine Comedy and other works in relation to the space and history of Florence. Textual analyses will be performed, unpacking the dense symbolism and motifs reflective of the intellectual and moral climate during 14th century Florence. Students will visit churches, piazzas, and palaces within the city and will examine these locations in the context of Dante's life and surrounding controversy, the accusations and denunciations in his writings, the physical descriptions of the city, and the characters and historical figures present in his works.
Contact Hours: 45
3.0 Credits
Italian Language | Course #: IS IT IB 101 | Open
This course develops basic conversation, reading and writing skills. Equal focus will be given to grammatical structures, vocabulary and conversation skills. Students will develop a vocabulary that will enable them to engage in simple but useful everyday conversations, thus enhancing and supporting their Italian experience. After taking this course, students will be able to express themselves in the Present tense, Passato Prossimo and to use both nouns and adjectives in the correct form with reference to gender and number. Emphasis will be given to oral expression of practical vocabulary and newly acquired grammar structures. This level is for absolute beginner students who have never studied Italian before.

Contact Hours: 45
3.0 Credits
Italian Language | Course #: IS IT II 201 | Open
Pre-requisite: Students entering at the intermediate level are required to take a placement test.
This course builds on and extends fundamental skills developed in the beginner course. Emphasis is placed on developing fluency skills and integration of language and culture through more extensive reading and writing. After taking this course, students will be able to express polite requests using the Present conditional, making future plans using the Future tense and develop their language ability by using direct and indirect object pronouns. This course is aimed at students who already have a basic vocabulary of Italian and some knowledge of elementary language structures.

Contact Hours: 45

FUA: Journalism, Communication, & Publishing

3.0 Credits
Creative Advertising | Course #: CP JL PJ 320 | Open
Pre-requisite: This is an intermediate course. Knowledge of camera functions is required. Portfolio submission recommended.
During this two-pronged course, students will focus on: 1) the history and study of photojournalism from its genesis/inception to today and 2) assignments/projects that are journalistic newsworthy (events, human interest, artistic/cultural, sports, feature, and portrait). Students will emulate what it is like to be a newspaper photographer and learn storytelling images of the everyday events that occur in life.Through lectures and discussions students will also address contemporary issues such as: the cultural, social, and political influence of images and photojournalism in society as well as ethics and legal issues in photojournalism. The print lab will provide students with the tools for elaborating and printing their own images This course is recommended for Communications, Journalism, and Social Sciences students. This class includes experiential learning with CEMI.
Contact Hours: 45
3.0 Credits
Creative Advertising | Course #: CP JL TW 290 | Open
The basis of this course is the development of creative writing skills by focusing on the genre of travel writing. Students will read and discuss extracts from the great classics of travel writing as well as current travel journalism published in newspapers, magazines, and online. Assignments will focus on developing an individual voice, and honing ideas through revision and drafting. Topics will cover how to write for different audiences and publishing formats. Course projects and activities will interact with the journalism activities of Blending, the magazine and newsletter of FUA's campus press Ingorda. This class includes experiential learning with CEMI.
Contact Hours: 45
3.0 Credits
Creative Advertising | Course #: LA CW TW 290 | Open
The basis of this course is the development of creative writing skills by focusing on the genre of travel writing. Students will read and discuss extracts from the great classics of travel writing as well as current travel journalism published in newspapers, magazines, and online. Assignments will focus on developing an individual voice, and honing ideas through revision and drafting. Topics will cover how to write for different audiences and publishing formats. Course projects and activities will interact with the journalism activities of Blending, the magazine and newsletter of FUA's campus press Ingorda. This class includes experiential learning with CEMI.
Contact Hours: 45

FUA: Liberal Arts

3.0 Credits
Art History | Course #: LA AH CI 202 | Open
The study of Italian culture helps the student to acquire a deep awareness of both cultural unity and regional diversity. This course is intended to provide students with an in-depth introduction to Italian culture and to broaden ones awareness and understanding of the role of cultural heritage in customs and lifestyles. Lectures will provide students with an organized, focused, and academic understanding of Italian history, art, architecture, food, religion and culture. The course provides additional enrichment through basic notions of Italian language and terminology along with assigned readings and a final paper. On-site teaching is a significant part of this course and is aimed to provide the student with an incomparable experience of studying important sites of artistic architectural and social relevance in present-day Italy. Students are encouraged to observe the sites through active participation and to discuss their observations using specific and analytic social assessment skills. Florence only.

Contact Hours: 45
3.0 Credits
Art History | Course #: LA AH FW 280 | Open
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

FUA: Life Studies & Human Services

3.0 Credits
Sociology | Course #: LS SO CI 202 | Open
The lectures will provide students with an organized, focused, and
academically rich understanding of the History art, architecture, and culture of Italy. The course provides additional enrichment through contextual use of Italian language and terminology along with assigned readings and a final reflective paper.



Mandatory Field Learning in Pienza and Montalcino:
Sunday, June 11, 2017

Mandatory Field Learning in surrounding cities:
Sunday May 21, 2017
Sunday July 2, 2017
Sunday July 23, 2017
Contact Hours: 45
3.0 Credits
Sociology | Course #: LS SO FC 340 | 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's culture and style in post-war Italy. also covered are the relationships between Italian traditions, folklore and contemporary Italian society drawing from examples including festivals, food, tourism and economy, and the influence of foreign civilizations. Students will be asked to regard the subject of food outside of the context of ingredients and the procedures used to create a dish; we will instead examine a large scale context in which food is either featured as a main component or an integral element in cultural situations. Thus the student is asked first and foremost to observe the presented material across an anthropologic lens that roves over the entire Italian peninsula. lectures will be complemented by student cooking labs and tastings.
Contact Hours: 45
3.0 Credits
Sociology | Course #: LS SO IF 320 | Open
The course examines the development and structure of the Italian family through history with the following topics: Sexuality and the development of relationships, study of individuals, groups, and families, diversity in modern families, community regulations/policies addressing issues of family change, crisis, and maintenance. Students will conduct evaluation of different styles and examples of interpersonal communication behaviors. The course will also compare and contrast family/individual behavior patterns associated with human life cycle transitions and examine various social issues associated with the study of Italian families.
Contact Hours: 45
4.0 Credits
Sociology | Course #: LS SO IF 324 | Open
The course examines the development and structure of the Italian family through history with the following topics: Sexuality and the development of relationships, study of individuals, groups, and families, diversity in modern families, community regulations/policies addressing issues of family change, crisis, and maintenance. Students will conduct evaluation of different styles and examples of interpersonal communication behaviors. The course will also compare and contrast family/individual behavior patterns associated with human life cycle transitions and examine various social issues associated with the study of Italian families. Students will be involved in experiential learning projects which will provide students the opportunity to interact through the "Family Club" with Italian families and merge with the local community. This course includes service learning hours within the Florentine Community. Service learning is a method that incorporates intentional learning with service to the community, in which the service component functions as a reflection on classroom learning for all tasks performed. In addition to regular class hours, students will be involved in a volunteer project for the entire session that integrates them in the local community in order to remove barriers and gain a sense of social responsibility. The acquisition of new skills and knowledge obtained in the service learning environment outside the classroom will enrich the learning experience and contribute to personal and emotional growth, as well as cultural consciousness, to develop a greater sense of a global citizenship and sensitivity to the needs of others. Students are guided through the experience by the non-profit association supervisor and the service learning coordinator to enhance outcomes both inside and outside the classroom. The contribution to the association is not only crucial to a deeper understanding of course topics but also allows for a greater sense of belonging in the community, allowing for students to acquire a heightened awareness of emotional intelligence that enhances the classroom learning experience.
Contact Hours: 60
3.0 Credits
Sociology | Course #: LS SO RW 330 | Open
The wine culture in Italy takes its origins from the successful combination of rural and noble expertise devoted to wine-making over the centuries. The structure of Italian wines, their harmonious qualities, and their refinement reflect the link between the farmer, who learns directly from nature, and the refined Renaissance gentleman, noble by education and tradition. The course aims to provide the student with the images, feelings, and flavors of wine across the cultural, architectural, economic, and historic aspects of Italian civilization that is now experiencing a second rebirth in the contemporary era.
Contact Hours: 45

FUA: Professional Studies & Experiential Learning

3.0 Credits
Experiential Learning | Course #: PS BP BP 550 | 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
4.0 Credits
Experiential Learning | Course #: PS CS IF 324 | Open
The course examines the development and structure of the Italian family through history with the following topics: Sexuality and the development of relationships, study of individuals, groups, and families, diversity in modern families, community regulations/policies addressing issues of family change, crisis, and maintenance. Students will conduct evaluation of different styles and examples of interpersonal communication behaviors. The course will also compare and contrast family/individual behavior patterns associated with human life cycle transitions and examine various social issues associated with the study of Italian families. Students will be involved in experiential learning projects which will provide students the opportunity to interact through the "Family Club" with Italian families and merge with the local community. This course includes service learning hours within the Florentine Community. Service learning is a method that incorporates intentional learning with service to the community, in which the service component functions as a reflection on classroom learning for all tasks performed. In addition to regular class hours, students will be involved in a volunteer project for the entire session that integrates them in the local community in order to remove barriers and gain a sense of social responsibility. The acquisition of new skills and knowledge obtained in the service learning environment outside the classroom will enrich the learning experience and contribute to personal and emotional growth, as well as cultural consciousness, to develop a greater sense of a global citizenship and sensitivity to the needs of others. Students are guided through the experience by the non-profit association supervisor and the service learning coordinator to enhance outcomes both inside and outside the classroom. The contribution to the association is not only crucial to a deeper understanding of course topics but also allows for a greater sense of belonging in the community, allowing for students to acquire a heightened awareness of emotional intelligence that enhances the classroom learning experience.
Contact Hours: 60
6.0 Credits
Experiential Learning | Course #: PS EL RD 495 | Open
Pre-requisite: Baking and Pastry Majors only
This course covers the preparation and service of hot and cold desserts with a focus on individual portions and the components involved in preparation. Students will learn and improve station organization, timing, and service coordination for restaurant dessert production. The course recipes will allow students to apply previously learned techniques and produce fried products, tarts, souffles, creams, frozen desserts, and contemporary creations. Both individual plated desserts and desserts for banquets will be prepared. Students will develop a dessert menu from the perspectives of variety, costs, practicality, and how well the desserts compliment the overall 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.
Contact Hours: 150
3.0 Credits
Experiential Learning | Course #: PS EL WC 480 | Open
Pre-requisite: Culinary Arts Majors only
This course focuses on important foreign cuisines outside of the Mediterranean area and is meant to teach students how the influence of local cultures affected food preparation techniques and dishes in important cultural macro areas. Students will experience food preparation based on the customs and heritage of diverse cultures. The ingredients used in the preparation of the dishes, along with their origin and diffusion, will be the highlights of the course. The aim is to show how the environment and external cultural influences have a strong impact on local cuisines. 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
Experiential Learning | Course #: PS SP CA 470 | Open
3 semester credits (150 hours)
Non-paid part- time professional experience under the supervision of an experienced professional. Students must attend the pre-internship seminar sessions as well as all the scheduled meetings with the mentor/supervisor. A daily journal is required, signed by the internship supervisor, with detailed descriptions of tasks and experience. Summary and evaluation reports are required. Some practicum take place at Ganzo, the Apicius non-profit cultural association and restaurant-club. Cross-listed to: culinary art (Food and Wine Studies)
Contact Hours: 150

FUA: Science and Mathmatics

3.0 Credits
Chemistry and Physics | Course #: SM CH HC 470 | Open
Throughout history, science and chemistry have shaped the evolution of the world. This course follows the emergence of chemistry as a discipline throughout the ages, particularly from an Italian perspective and how it has been influenced by politics, morality, and society. Lessons will include a survey of renowned Italian scientists and their groundbreaking contributions that subsequently shaped the course of history and the field of chemistry as we know it today. Students will gain a working knowledge of the history and techniques used in the analysis and transformation of matter, and become familiar with the Periodic Table of Elements and the bonding of molecules.
Contact Hours: 45

FUA: Sports & Health Sciences

3.0 Credits
Sports Sciences | Course #: SH SS HN 150 | Open
Pre-requisite: Students entering at the intermediate level or above are required to take a placement test.
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.

Mandatory Field Learning in Parma and Modena:
Saturday, May 20, 2017
Saturday, June 10, 2017
Saturday, July 1, 2017
Contact Hours: 45

Syracuse: Modern Language & Cultures

4.0 Credits
Italian Language | Course #: ITL 102 | Open
Syracuse Academy's Italian Language courses, which cover all levels from beginner to proficient, are focused on giving the students the appropriate communication skills by learning Italian in the most natural way, combining the communicative tools with a comprehensive study of Italian grammar and syntax.

The teaching is based on the communicative approach. Through the development of the four skills – speaking, writing, reading and listening – the course provides students with the tools necessary to use the language and interact in various situations in everyday life. This communicative based approach is complemented by the in-depth study of Italian grammar structures, important for the correct use of the Italian language. Lessons are held exclusively in Italian and combine lessons in the classroom with activities outside the classroom in real life situations

The materials used are carefully selected, based on the interests of the students and in line with the guidelines laid out by the Common European Framework.
Contact Hours: 60
4.0 Credits
Italian Language | Course #: ITL 152 | Open
Syracuse Academy's Italian Language courses, which cover all levels from beginner to proficient, are focused on giving the students the appropriate communication skills by learning Italian in the most natural way, combining the communicative tools with a comprehensive study of Italian grammar and syntax.

The teaching is based on the communicative approach. Through the development of the four skills (speaking, writing, reading and listening) the course provides students with the tools necessary to use the language and interact in various situations in everyday life. This communicative based approach is complemented by the in-depth study of Italian grammar structures, important for the correct use of the Italian language. Lessons are held exclusively in Italian and combine lessons in the classroom with activities outside the classroom in real life situations

The materials used are carefully selected, based on the interests of the students and in line with the guidelines laid out by the Common European Framework.
Contact Hours: 60
4.0 Credits
Italian Language | Course #: ITL 202 | Open
Syracuse Academy's Italian Language courses, which cover all levels from beginner to proficient, are focused on giving the students the appropriate communication skills by learning Italian in the most natural way, combining the communicative tools with a comprehensive study of Italian grammar and syntax.

The teaching is based on the communicative approach. Through the development of the four skills (speaking, writing, reading and listening) the course provides students with the tools necessary to use the language and interact in various situations in everyday life. This communicative based approach is complemented by the in-depth study of Italian grammar structures, important for the correct use of the Italian language. Lessons are held exclusively in Italian and combine lessons in the classroom with activities outside the classroom in real life situations

The materials used are carefully selected, based on the interests of the students and in line with the guidelines laid out by the Common European Framework.
Contact Hours: 60
4.0 Credits
Italian Language | Course #: ITL 252 | Open
Syracuse Academy's Italian Language courses, which cover all levels from beginner to proficient, are focused on giving the students the appropriate communication skills by learning Italian in the most natural way, combining the communicative tools with a comprehensive study of Italian grammar and syntax.

The teaching is based on the communicative approach. Through the development of the four skills (speaking, writing, reading and listening) the course provides students with the tools necessary to use the language and interact in various situations in everyday life. This communicative based approach is complemented by the in-depth study of Italian grammar structures, important for the correct use of the Italian language. Lessons are held exclusively in Italian and combine lessons in the classroom with activities outside the classroom in real life situations

The materials used are carefully selected, based on the interests of the students and in line with the guidelines laid out by the Common European Framework.
Contact Hours: 60
4.0 Credits
Italian Language | Course #: ITL 302 | Open
Syracuse Academy's Italian Language courses, which cover all levels from beginner to proficient, are focused on giving the students the appropriate communication skills by learning Italian in the most natural way, combining the communicative tools with a comprehensive study of Italian grammar and syntax.

The teaching is based on the communicative approach. Through the development of the four skills (speaking, writing, reading and listening) the course provides students with the tools necessary to use the language and interact in various situations in everyday life. This communicative based approach is complemented by the in-depth study of Italian grammar structures, important for the correct use of the Italian language. Lessons are held exclusively in Italian and combine lessons in the classroom with activities outside the classroom in real life situations

The materials used are carefully selected, based on the interests of the students and in line with the guidelines laid out by the Common European Framework.
Contact Hours: 60

Syracuse: Natural Science

3.0 Credits
Natural Science | Course #: ES 250 | Open
This course explores the many aspects of volcanism on Earth, from the formation of magma below or within the crust to its eruption at the surface, focusing on the volcanism of Mt. Etna, one of the most active volcanoes in the World and a perfect natural laboratory thanks to its peculiar characteristics. The different types of eruptive styles of volcanoes will be briefly described and explained within their geological and tectonic contexts, with several case studies. Specific attention will be devoted to the impact of volcanic eruptions on human activities and life, unveiling the close interplay between man and volcanoes around the world and throughout history. The classes will then be introduced to modern volcano monitoring techniques, with a particular focus on geo-chemical methods. A large part of the course will be entirely devoted to the volcanism of Sicily and in particular of Mt. Etna, describing its history, types of eruptions, products erupted and the long-term beneficial effects of its activity on human life.

Course includes the following site visits:
- Mt. Etna: Trip 1
- Catania
- Mt. Etna: Trip 2
Contact Hours: 45

Syracuse: Social Science

3.0 Credits
Social Science | Course #: CS 250 | Open
This course explores the archaeology and history of Sicily from mans first arrival on the island through to its conquest by the Byzantine emperor Justinian. Classes will deal in turn with each of the major cultures that developed in or imposed themselves on Sicily, and this course will thus provide an introduction to many of the most famous civilizations of the ancient Mediterranean such as the Mycenaeans, Carthaginians, Greeks, Romans, Vandals and Byzantines, while also covering the lesser-known indigenous cultures. The continuous focus on the island of Sicily will enable an appreciation to be made of the fundamental similarities and differences between these cultures, and the continuities and changes in methods of control and exploitation of the land and its resources that they each employed. Close reading of primary and secondary sources will be combined with archaeological site visits to provide a complete overview of the available evidence. This course will provide an excellent introduction to the history of the Mediterranean in general, and to the island of Sicily in particular: students taking this course will gain a great appreciation of the islands geography and formative history.

Course includes the following site visits:
- Pantalica
- Agrigento
- Piazza Armerina
Contact Hours: 45
3.0 Credits
Social Science | Course #: HPS 250 | Open
This course studies different aspects of the mafia as a phenomenon: from the genesis and history of the mafia as a political reality, through the national and international security implications of the mafia and organized criminality, to the cultural impact of the mafia. Sicily is sadly the mother land of one of the oldest and most established organized crime groups. It is part of its historical, political and social development as well as of its economic structure. At the same time, the Sicilian mafia is efficiently involved in the global flows of illicit trafficking, notably drugs. For those who are interested in learning more about this local phenomenon and its global implications and in understanding its original roots, this course offers a great combination of lectures, discussions and learning experiences.

Course includes the following site visits:
- Belpasso
- Palermo
Contact Hours: 45
3.0 Credits
Social Science | Course #: HPS 251 | Open
Throughout history, migration has fueled human progress, sparking innovation, spreading ideas and technology, relieving poverty, and laying the foundations for a global economy. But human mobility has also produced tensions, hardship and conflict.

This course will examine the academic field of migration studies, focusing on the modern history of migration in Italy and particularly the Mezzogiorno, which has once again come to be considered an advantageous destination, for permanent relocation or for transit. Taking the long view, migration is nothing new in Sicily. Due to its favorable location in the Mediterranean Sea, this island has always been a crossroads; civilizations have come and gone here for millennia.

And it is at the center of it all again, as migration has become an increasingly contested topic. In a world more interconnected than ever before, increasing numbers of people have the means and motivation to migrate. A percentage of these are refugees numbering in the millions and the crisis caused by the irregular arrival of forced migrants in Europe has stimulated dabates about nationalism and citizenship, regulation and enforcement, multiculturalism and integration, with moral implications and policy conundrums that concern societies the world over.

Situated on the ramparts of Fortress Europe and at ground zero for the Wests migrant reception crisis, Siracusa is exceptionally well-placed for the study of migration. The southeast corner of Sicily receives and processes a significant percentage of Italys migrant boat arrivals, and it now hosts the European Regional Task Force (EURTF), where the European Border and Coast Guard Agency (formerly Frontex) works with other EU agencies to enhance coordination of member states efforts to maintain surveillance and control over Europe’s external borders. This is where humanitarian endeavors confront organized crime and contend with efforts to ensure security. At this critical international threshold and geopolitical juncture, this course offers a multidisciplinary overview of the study of international migration, combining theoretical insights from academic scholarship with the analysis of immigration policy drawn from fieldwork and personal interactions as well as contemporary case studies.

In a variety of contexts, students will work and socialize with recent immigrants to Sicily, as well as established foreign-born members of the community. This approach is designed to provide students with a variety of perspectives, and with the opportunity to consider and discuss these timely issues and to critically analyze current theoretical and policy debates around immigration in the Mediterranean and beyond.
Contact Hours: 45

U.S. School of Record
Students receive U.S. University credit for their coursework abroad from the following U.S. School of Record:

  • Syracuse Academy: St. Norbert College (WI)
  • Florence University of the Arts (FUA): University of South Florida (FL)

Courses & Schedule
Students attend two different back-to-back programs, and therefore should be aware that schedules and registration differ for each.

Sicily: Students select one or two 3 credit courses, or one 4 credit Italian language course. Course schedules are confirmed 4 weeks prior to the program start. Finalized schedules with class days and times are provided at orientation.

Florence: SAI students complete their course registration directly with FUA through the FUA student portal. Upon confirming enrollment in the SAI SCOPE program, students receive information for creating their FUA student portal and selecting their classes. FUA courses are competitive, and students should complete their course requests as early as possible as the registration period begins months ahead of the application deadline. Students wishing to make changes to their class schedule prior to departure can do so directly by logging into their FUA student account. Students receive an email confirmation from SAI once the change is accepted. Students are permitted to make as many adjustments to their schedule prior to departure as needed. The last day to submit a schedule change prior to departure is approximately 6 weeks prior to departure. After the deadline, no changes can be made until the Add/Drop period in Florence. There is a very strict Add/Drop policy that all students must adhere to; neither FUA nor SAI can make exceptions.


Pre-Departure Calendar
April 1 2018
Application Deadline
Applications accepted after deadline as space permits.
Within 1 week of acceptance
SAI Deposits Due
$1,000 Confirmation Deposit (applied toward program fee)
$300 Security Deposit (refundable)
February 24 2018
50% of Total Program Fee Due
Students who are accepted and submit SAI deposits after this date will have an amended pay schedule. Either 50% or 100% of Program Fee will be due within 5 business days, based on the date of acceptance.
March 15 2018
SAI Scholarship Application Deadline
Students wishing to apply for an SAI scholarship must have all application items submitted by 11:59pm Pacific Time on this date.
March 26 2018
SAI Financial Aid Verification Deadline
Students wishing to defer payment until financial aid disbursement must submit the financial aid verification forms to SAI by this date.
March 26 2018
Balance of Total Program Fee Due
April 25 2018
SAI Pre-Departure Form Due

On-Site Calendar
May 25 2018
Sicily Arrival & Housing Check-in
Students arrive into Catania-Fontanarossa Airport (CTA) between 10:00am and 3:00pm for the airport pick up service. Upon arrival in Syracuse students are taken to housing.
May 26 – 27 2018
Syracuse Orientation & Welcome Events
Academic orientation lasts 2 days and covers academic details, walking tours, and a group meal.
May 28 2018
Syracuse Classes Begin
June 22 2018
Syracuse Classes End
June 24 2018
Syracuse Housing Check-out / Florence Arrival & Housing Check-in
Students move out of Syracuse housing by 10:00am, and travel independently to Florence. Students who arrive into Aeroporto di Firenze-Peretola (FLR) between 9:00am and 6:00pm are provided with airport pickup and transfer to SAI housing.
June 25 2018
Florence Orientation & Welcome Events
Mandatory orientation introduces students to their city while covering safety, policies, housing, and culture.
June 26 2018
FUA Classes Begin
June 26 2018
FUA Add/Drop Deadline
FUA course changes are not allowed after this date.
July 12 2018
FUA Final Exams
July 13 2018
Program End & Florence Housing Check-out
Students must move out of SAI Florence housing by 10:00am to return home or pursue independent travel.
SAI Program Fees* USD
Application Fee $100
Security Deposit
Refundable at the end of the term.
$300
Program Fee: Syracuse 3 credits + FUA 3 credits
Includes tuition, standard housing and SAI Signature Services in Sicily and Florence (see What’s Included).
$6,290
Program Fee: Syracuse 4 language credits + FUA 3 credits
Includes tuition, standard housing and SAI Signature Services in Sicily and Florence (see What’s Included).
$6,320
Program Fee: Program Fee: Syracuse 6 credits + FUA 3 credits
Includes tuition, standard housing and SAI Signature Services in Sicily and Florence (see What’s Included).
$8,470
Optional / Additional Fees:
Add-on FUA 3 credits
Option to enroll in an additional 3 credit course at FUA, for a total of 6 FUA credits.
$1,160
Optional Private Room Housing Supplement
Private room in a shared apartment, with a shared bathroom, in Sicily and Florence.
$720
Optional Homestay Housing Supplement – Shared
Homestay housing in shared occupancy room in Sicily and Florence. Meals included varies.
$790
Optional Homestay Housing Supplement – Private
Homestay housing in a private room in Sicily and Florence. Meals included varies.
$1,165
International Mailing Supplement
Students residing outside the U.S. are charged an international mailing supplement to ensure visa paperwork arrives in a timely manner.
$85

*prices are subject to change

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

Budget Low Est. High Est.
Airfare
Flight to Sicily / Florence / home.
$1,200 $1,500
Books, Supplies & Course Fees
$50/ course $100 / course
Meals
Combination of cooking at home and eating out.
$650 / month $800 / month
Personal Expenses $300 / month $400 / month
Transportation within Host City
Public transportation with some taxi rides.
$50 / month $175 / month
Weekend Travel
Cost varies greatly by student.
$300 / month $1,000 / month

This is an SAI Signature Services Program; it includes our full services!

  • Program tuition and U.S. academic credit
  • Accommodation in carefully selected student housing
  • Airport pickup and transportation on arrival day
  • Student health insurance providing full coverage and medical emergency evacuation
  • Cell phone rental with free incoming calls and texts while in host country
  • Staff on-site dedicated to providing personal assistance
  • Orientation to the host city and school
  • Frequent cultural activities and day trips
  • Sicily weekend excursion
  • 24-hour on-site emergency support

Pre-departure and Re-entry services

  • Admissions counselor assigned to you, providing friendly assistance throughout your study abroad experience
  • Helpful pre-departure tools and resources
  • Online student groups to acquaint you with other SAI students
  • Assistance with student visa application
  • Assistance with financial aid and loan processing
  • Paid registration fees for national re-entry conferences
  • SAI Ambassador Program for SAI alumni, with paid internship opportunities
  • SAI alumni network

SAI offers activities, at no extra cost, for students to get to know their community, city and country. Following is a sample of the activities included in this program. Please note that actual activities may differ.

Sicily Welcome Event
All students are invited to a typical Italian meal welcoming them to the program and their host city.

Welcome Tour of Syracuse
Students tour Syracuse, including stops at popular shops, supermarkets, and places of entertainment, as well as important landmarks such as main squares, post offices, bus stops and taxi stands.

Guided Tour of Ortigia
Students visit the historical island of Ortigia and take a guided tour of this beautiful piece of history. After the guided tour, students visit a traditional market.

Weekend Trip to the Aeolian Islands
Students take an unforgettable weekend trip to experience the arresting natural beauty of the Aeolian Islands, just off the coast of eastern Sicily. Students take a ferry in the crystal seas, experience wild nature and even wilder volcanoes, and take in the historical and cultural elements that make the region a UNESCO World Heritage Site. The trip includes a guided tour to the Sciara del Fuoco on Stromboli, and a visit to the Aeolian museum of Lipari.

Sicily Farewell Event
After classes are over students and staff share in a celebratory meal to reflect and say goodbyes.

Florence Welcome Dinner
SAI welcomes students to Florence with a buffet of traditional Italian delights to mingle and get to know participants.

Hike to Piazzale Michelangelo

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

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

Italian Cooking Lessons

SAI offers Italian cooking lessons throughout the semester taught by a local expert Chef. Each lesson teaches students how to make typical Tuscan dishes and includes an appetizer, first course, and dessert. At the end of the lesson students feast on their own homemade Italian meal!

Summer Musical Event
Students attend one of the relaxing outdoor summer operas, concerts, or performances that take place in Florence’s many museum courtyards and public gardens.

Versilia Coast Beach Day
The Riviera of Versilia is known not only for its beautiful sandy beaches but also for its stunning coastline of the Apuan Alps. Students spend the day in this vacation destination of great artists since the beginning of 1900, which is now known for its fashionable resorts, shopping and nightlife.

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

Standard Housing: Student apartment
SAI student apartments are convenient, clean, and well equipped, with shared occupancy bedrooms (upgrade to private bedroom available). Typical residences house 2 – 8 students and contain a combination of private and shared bedrooms, kitchen, bathroom and living areas. Furnishings, a washing machine, basic kitchen supplies, bed linens and towels are provided. All apartments are equipped with wireless internet. SAI on-site staff is available to respond to any maintenance needs that may arise.

Optional Housing: Family homestay (additional fee applies)
SAI homestay families are thoroughly screened and are accustomed to welcoming visiting students into their homes. Homestays provide a shared (with another study abroad student) or private bedroom in the family home with basic furnishings. Daily breakfast is included in Sicily and Florence, and weekday dinner is included in Florence. Please note that some homestays may be outside of the city center and require a commute to reach school.

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

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

About SAI

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