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Summer Combo
SCOPE B: Siena & Florence 2023
6 weeks / 7 - 10 credits
SAI Summer Combination Programs & Experiences (SCOPE) allow students to enroll in back-to-back programs in more than one SAI city, at a reduced cost. SAI SCOPE B The Tuscan Experience offers an immersive Italian experience with the combination of SIS Intercultural Study Abroad in Siena and Florence University of the Arts (FUA). Students begin in the beautiful Tuscan city of Siena, where they enroll in one 3 credit elective course and one 1 credit Italian language course. Students then travel independently to nearby Florence, where they complete the 3 week FUA Summer II term, earning another 3 - 6 elective credits. Students in this program can earn a total of 7 - 10 US credits.
Application: now open
Closes: February 28, 2023
Apps accepted on a rolling basis, and after closing as space permits
Application Requirements
Complete online application
Personal statement (300-500 words)
Official transcript
Academic letter of recommendation
Passport scan (photo page)
Italian privacy consent form
Highlights
- Combine programs and save more than $1,000
- Delve into Italian language and culture, with an emphasis on Tuscany
Program Dates
May 14, 2023 – June 23, 2023
Eligibility Requirements
Age: 18+
Academic Year: Freshman (1st year) or above
*contact SAI if you don’t meet requirements
Cumulative GPA:* 2.75 (on a 4.0 scale)
English Language:* Non-native English language speakers must submit TOEFL: 500+ (paper-based), IELTS: 5+, OOPT: 50+, or equivalent.
FUA: Business & Economics
FUA: Communications & Publishing
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: Liberal Arts
FUA: Life Studies & Human Services
FUA: Professional Studies & Experiential Learning
FUA: Sports & Health Sciences
SIS: Humanities & Social Sciences
SIS: Italian Language
SIS: Natural & Environmental Sciences
FUA: Communications & Publishing
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: Liberal Arts
FUA: Life Studies & Human Services
FUA: Professional Studies & Experiential Learning
FUA: Sports & Health Sciences
SIS: Humanities & Social Sciences
SIS: Italian Language
SIS: Natural & Environmental Sciences
3.0 Credits
Real Estate | Course #: BURERE350 | Open
Pre-requisite: Cover letter, CV, and material pertinent to the chosen area, interview.
The aim of this placement is to expose students to the principles of real estate management with an emphasis on property management. Students will be familiarized with planning and organizing all the relevant activities and operations of a real estate business in the on-campus bed & breakfast, Dimora. This experiential learning program focuses on front desk operations including reservation management, welcoming guests and basics of customer care. Students will learn how to independently run a hospitality business including property maintenance and quality control management. EL hours may be distributed from Monday through Friday. This placement may require PM shifts. This special project course features experiential learning hours with our Community Engagement Member Institutions (CEMI). CEMI are dynamic learning environments created to foster learning through a structured interaction with the community. Students will be involved in learning by doing through real projects and integration with the local population and territory in order to remove cultural and learning barriers as well as to develop a strong likelihood for success in life. The experiential learning hours are fully supervised by instructors who track students step by step during their learning experience, monitor and advise according to student needs, and support student initiative. This unique learning model allows students to benefit from an all-encompassing educational experience based on theory and practice in real enterprises, learning of comprehensive operational processes, problem-solving, leadership, and management. Additional materials/Dress code: Business casual attire for dress code. Prerequisites: Cover letter, CV, and material pertinent to the chosen area, interview.
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
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: 150
3.0 Credits
Advertising | Course #: CPCRCM360 | Open
Italian destination cities immediately conjure up images of the art, food, fashion, wine, and culture in which their fame lies: fashion shows and la Scala in Milan, Renaissance art in Florence, Brunello wine in Montalcino, the Biennale and Carnevale in Venice. This course will explore how creative advertising strategies have been created and implemented, their effect on city identity, the proliferation of creative areas in destination cities, and the future of creativity and creative marketing. Case studies of both well-established metropoli and developing destinations will be examined.
Contact Hours: 45
3.0 Credits
Photograohy | Course #: DIPHIP250 | Open
Pre-requisite: 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).
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.
Contact Hours: 45
3.0 Credits
Visual Commincation | Course #: DIVCGD350 | Open
Pre-requisite: Cover letter, CV, and material pertinent to the chosen area, interview
This special project course focuses on the area of graphic design in visual communication. Students will interact with figures such as graphic designers as well as art directors for creative projects. Topics may include logo design, corporate identity and branding, advertising, design in journalism, product packaging, book design, web design, etc. The use of design software is required. This special project course features experiential learning hours with our Community Engagement Member Institutions (CEMI). CEMI are dynamic learning environments created to foster learning through a structured interaction with the community. Students will be involved in learning by doing through real projects and integration with the local population and territory in order to remove cultural and learning barriers as well as to develop a strong likelihood for success in life. The experiential learning hours are fully supervised by instructors who track students step by step during their learning experience, monitor and advise according to student needs, and support student initiative. This unique learning model allows students to benefit from an all-encompassing educational experience based on theory and practice in real enterprises, learning of comprehensive operational processes, problem-solving, leadership, and management.
Contact Hours: 150
3.0 Credits
Fashion Communication & Pulishing | Course #: FTFCFGV320 | Open
The object of this course is the encounter between fashion one of the oldest but ever-changing mode of communication and contemporary tools for influencing other people's decisions digital social networks. The two are strictly intertwined: fashion needs social media influencers as much as social media influencers need fashion. Digital media has completely reconfigured the fashion world: bloggers have usurped famous magazine editors at fashion shows, the retail industry is shifting to online shopping, platforms such as Instagram create new forms of social status and power. Yet, while digital media creates new jobs, it brings forth also unexpected negative consequences and issues. This course examines how interconnected fashion and influencers are, and guides students to master the potential of social networks regarding the fashion world. Topics will range from an overview of the evolution of fashion trends to the digital tools needed to succeed as a social media influencer. Students will be able to understand the evolution of fashion, its intrinsic relation with the notion of influence, as well as new trends of digital marketing through social networks. To provide students with a hands-on approach, there will be visits to local museums and/or shops as well as an encounter with a Florentine-based influencer. This course encourages independent explorations in Florence, including those for research and content collection for course projects (i.e. Blending Magazine assignment). Students will also analyze high-impact Case Studies related to the course topic. Successful completion of the course requires regular visits and interaction with the FLY CEMI: students will interact with an Instagram Fashion Account for applying concepts related to merchandising and promotion.
Contact Hours: 45
3.0 Credits
Art Education | Course #: FAAEGA350 | Open
Pre-requisite: Cover letter, CV, and material pertinent to the chosen area, interview
The objectives of this special project are based on creating an opportunity for the student to observe and participate in the coordinating and curating activities of an art gallery. Students will be exposed to various tasks including daily operations, exhibitions, catalog creation, show installation, and interaction with local and international artists. The student will also assist the on-site curator with promotional tasks ranging from press releases to social networking. This special project course features experiential learning hours with our Community Engagement Member Institutions (CEMI). CEMI are dynamic learning environments created to foster learning through a structured interaction with the community. Students will be involved in learning by doing through real projects and integration with the local population and territory in order to remove cultural and learning barriers as well as to develop a strong likelihood for success in life. The experiential learning hours are fully supervised by instructors who track students step by step during their learning experience, monitor and advise according to student needs, and support student initiative. This unique learning model allows students to benefit from an all-encompassing educational experience based on theory and practice in real enterprises, learning of comprehensive operational processes, problem-solving, leadership, and management.
Contact Hours: 150
This course is designed to take full advantage of the student's unique experiences living and studying in the city of Florence. With on-site inspiration channeled into artistic creativity, students will draw on location at sites of historical significant and visual interest ranging from architectural masterpieces, landscape vistas and medieval streets to formal gardens, street markets and Renaissance fountains. Slide lectures will document the rich history of how Florence and its environs have attracted and inspired visiting artists for centuries. Students will develop individual sketchbooks with the aim of building up source material for future projects.
Contact Hours: 45
3.0 Credits
Baking & Pastry | Course #: FWBPBP470 | 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 #: FWBPIC440 | Open
Pre-requisite: Only for Culinary Arts and Baking Pastry Majors
3 semester credits (45 hours: 15 lecture hours - 30 hands on class hours)
This course introduces students to classically applied mediums used in
display work and decoration. Students will learn to execute specific
designs in pastillage, rolled fondant, gum paste, and royal icing, as well
as with poured, pulled, and blown sugar. Production, storing of all types
of candied fruits and Italian mostarda. Production and storing of jams
and conserves, fruit jellies, Italian croccante, sugar fondant, almond
paste.
This course introduces students to classically applied mediums used in
display work and decoration. Students will learn to execute specific
designs in pastillage, rolled fondant, gum paste, and royal icing, as well
as with poured, pulled, and blown sugar. Production, storing of all types
of candied fruits and Italian mostarda. Production and storing of jams
and conserves, fruit jellies, Italian croccante, sugar fondant, almond
paste.
Contact Hours: 45
3.0 Credits
Baking & Pastry | Course #: FWBPPT475 | Open
Pre-requisite: Prerequisite: Baking Techniques I or equivalent
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 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 & Pastry | Course #: FWBPSB350 | 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.â¨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.â¨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.â¨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.â¨â¨â¨â¨â¨â¨â¨â¨
Contact Hours: 54
3.0 Credits
Culinary Arts | Course #: FWCATF440 | Open
Pre-requisite: Tradition of Italian Food I or equivalent. Only for Culinary Arts and Baking Pastry 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.
(45 hours: 15 lecture hours - 30 hands on class hours)
(45 hours: 15 lecture hours - 30 hands on class hours)
Contact Hours: 45
3.0 Credits
Culinary Arts | Course #: FWSPCA470 | 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 #: FWDNTF480 | Open
Pre-requisite:
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 exmaine 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 learningby doingthrough real projects and integration with the local population and territory in order to remove cultural and learning barriers as well as to develop a strong likelihood for success in life. The experiential learning hours are fully supervised by instructors who track students step by step during their learning experience, monitor and advise according to student needs, and support student initiative. This unique learning model allows students to benefit from an all-encompassing educational experience based on theory and practice in real enterprises,learning of comprehensive operational processes, problem-solving, leadership, and management.
Contact Hours: 150
The course will introduce students to the outstanding richness of Tuscan wine typologies focusing particularly on a presentation of the most important wine growing areas in Tuscany. A general introduction to wine appreciation will be offered and a selection of Tuscan wines will be studied in terms of their characteristics.
Contact Hours: 45
3.0 Credits
Wine Expertise | Course #: FWWEWS350 | Open
Pre-requisite: Cover letter, CV, and material pertinent to the chosen area, interview
Students enrolled in Wine Service Beverage Management special project will be acquire and practice skills related to managing the wine and beverage service at GANZO, the school restaurant and creative learning lab of Apicius International School of Hospitality. Under the leadership and supervision of wine service professionals, students will also have the opportunity to develop an understanding of the activities, functions, and organization of a restaurant and/or wineries. The aim of the special project is to increase knowledge of wine service, presentation methods, restaurant procedures, wine expertise, and pairing in the hospitality industry. This special project course features experiential learning hours with our Community Engagement Member Institutions (CEMI). CEMI are dynamic learning environments created to foster learning through a structured interaction with the community. Students will be involved in learning by doing through real projects and integration with the local population and territory in order to remove cultural and learning barriers as well as to develop a strong likelihood for success in life. The experiential learning hours are fully supervised by instructors who track students step by step during their learning experience, monitor and advise according to student needs, and support student initiative. This unique learning model allows students to benefit from an all-encompassing educational experience based on theory and practice in real enterprises, learning of comprehensive operational processes, problem-solving, leadership, and management.
Contact Hours: 150
The study of Italian culture helps the student to acquire a deep awareness of both cultural unity and regional diversity. This course is intended to provide students with an in-depth introduction to Italian culture and to broaden ones awareness and understanding of the role of cultural heritage in customs and lifestyles. Lectures will provide students with an organized, focused, and academic understanding of Italian history, art, architecture, food, religion and culture. The course provides additional enrichment through basic notions of Italian language and terminology along with assigned readings and a final paper. On-site teaching is a significant part of this course and is aimed to provide the student with an incomparable experience of studying important sites of artistic architectural and social relevance in present-day Italy. Students are encouraged to observe the sites through active participation and to discuss their observations using specific and analytic social assessment skills. Florence only.
Contact Hours: 45
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
This course provides students with an introduction to the art of yoga and meditation to gain an understanding of the philosophical and spiritual contexts that the discipline is rooted in. The course investigation begins with the notion of awareness, and the acquisition of the term through an overview of the principal asanas and their correct practice. The spiritual aspects of yoga are experienced in the form of various meditation techniques from different philosophies as well as the study of pranayama breathing exercises. Topics also include an examination of yoga props as well as dietary and nutritional guidelines, studied through the lens of yoga philosophy gleaned from sacred texts. The course will cover yoga traditions from ancient times to more contemporary interpretations.
Contact Hours: 45
This course examines the city of Florence with themed walks offering a comprehensive approach to the city as an open-air cultural, historical, and artistic research site from its Roman foundation to its contemporary Zeitgeist. Students will learn the history of the city through its art: they will understand how buildings, streets, squares, and monuments can be mapped as living traces of multiple, overlapping layers of a complex past, and how to encode them in their personal appropriation of the city. Starting from learning how to decode the artistic environment of the city and to unveil its traces both visible and invisible the course aims at understanding the main social and cultural reasons underlying the existing shape of the city. The course explores traces and evidences from Roman times through Middle Ages, Renaissance, Mannerism and Baroque, up to Art Nouveau and contemporary Florence. Students will be provided with a consistent theoretical background related to relevant historic-artistic landmarks and their social and cultural context and main characters (Guelphs vs. Ghibellines, the Florentine Guilds, Dante, the Medici family, Botticelli, Michelangelo, Ghirlandaio, Ammannati, Pontormo, etc.). Students will be encouraged to develop their own experiential tools and strategies to approach the city through guided field learning activities that assess research, on-site involvement, and academic outcome for each themed walk in Florence.
Contact Hours: 45
3.0 Credits
Hospitality & Tourism Management | Course #: HPHTSE350 | Open
Pre-requisite: Cover letter, CV, and material pertinent to the chosen area, interview
The aim of this special project course is to expose students to the principles of event planning with an emphasis on the development and integration of operational strategies. The aforementioned strategies will be employed from the perspective of hospitality management and the application of program techniques in special event management. Topics will include booking, event programming and coordination, themes, program partnerships, and event promotion. This special project course features experiential learning hours with our Community Engagement Member Institutions (CEMI). CEMI are dynamic learning environments created to foster learning through a structured interaction with the community. Students will be involved in learning by doing through real projects and integration with the local population and territory in order to remove cultural and learning barriers as well as to develop a strong likelihood for success in life. The experiential learning hours are fully supervised by instructors who track students step by step during their learning experience, monitor and advise according to student needs, and support student initiative. This unique learning model allows students to benefit from an all-encompassing educational experience based on theory and practice in real enterprises, learning of comprehensive operational processes, problem-solving, leadership, and management.
Contact Hours: 150
3.0 Credits
Restaurant, Food, & Beverage Management | Course #: HPFBRM350 | Open
Pre-requisite: Cover letter, CV, and material pertinent to the chosen area, interview
This special project course will focus on the basic understanding of restaurant management, including service management and customer relations, menu planning, and wine list development under the supervision of wine experts. Students will observe and analyze the main operational areas of the restaurant such as food safety and sanitation, guest services, operational responsibilities, and staff communication. Moreover, students will learn how to maintain daily records of customers, sales and costs, as well as produce monthly records. Students will assist the manager in setting service standards and creating a platform for all restaurant operations in accordance with restaurant needs. This special project course features experiential learning hours with our Community Engagement Member Institutions (CEMI). CEMI are dynamic learning environments created to foster learning through a structured interaction with the community. Students will be involved in learning by doing through real projects and integration with the local population and territory in order to remove cultural and learning barriers as well as to develop a strong likelihood for success in life. The experiential learning hours are fully supervised by instructors who track students step by step during their learning experience, monitor and advise according to student needs, and support student initiative. This unique learning model allows students to benefit from an all-encompassing educational experience based on theory and practice in real enterprises, learning of comprehensive operational processes, problem-solving, leadership, and management. .
Contact Hours: 150
3.0 Credits
Restaurant, Food, & Beverage Management | Course #: HPFBRM390 | 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
3.0 Credits
Restaurant, Food, & Beverage Management | Course #: HPHTCM360 | Open
Italian destination cities immediately conjure up images of the art, food, fashion, wine, and culture in which their fame lies: fashion shows and la Scala in Milan, Renaissance art in Florence, Brunello wine in Montalcino, the Biennale and Carnevale in Venice. This course will explore how creative advertising strategies have been created and implemented, their effect on city identity, the proliferation of creative areas in destination cities, and the future of creativity and creative marketing. Case studies of both well-established metropoli and developing destinations will be examined.
Contact Hours: 45
The study of Italian culture helps the student to acquire a deep awareness of both cultural unity and regional diversity. This course is intended to provide students with an in-depth introduction to Italian culture and to broaden ones awareness and understanding of the role of cultural heritage in customs and lifestyles. Lectures will provide students with an organized, focused, and academic understanding of Italian history, art, architecture, food, religion and culture. The course provides additional enrichment through basic notions of Italian language and terminology along with assigned readings and a final paper. On-site teaching is a significant part of this course and is aimed to provide the student with an incomparable experience of studying important sites of artistic architectural and social relevance in present-day Italy. Students are encouraged to observe the sites through active participation and to discuss their observations using specific and analytic social assessment skills. Florence only.
Contact Hours: 45
3.0 Credits
Italian Language | Course #: ISITIB101 | Open
This course develops basic conversation, reading and writing skills. Equal focus will be given to grammatical structures, vocabulary and conversation skills. Students will develop a vocabulary that will enable them to engage in simple but useful everyday conversations, thus enhancing and supporting their Italian experience. After taking this course, students will be able to express themselves in the Present tense, Passato Prossimo and to use both nouns and adjectives in the correct form with reference to gender and number. Emphasis will be given to oral expression of practical vocabulary and newly acquired grammar structures. This level is for absolute beginner students who have never studied Italian before.
Contact Hours: 45
3.0 Credits
Italian Language | Course #: ISITII201 | Open
Pre-requisite: Students entering at the intermediate level are required to take a placement test.
This course builds on and extends fundamental skills developed in the beginner course. Emphasis is placed on developing fluency skills and integration of language and culture through more extensive reading and writing. After taking this course, students will be able to express polite requests using the Present conditional, making future plans using the Future tense and develop their language ability by using direct and indirect object pronouns. This course is aimed at students who already have a basic vocabulary of Italian and some knowledge of elementary language structures.
*FUA policy requires that when less than 4 students enroll in an Italian language class, the class will be taught at reduced contact hours. With less students the instructor is able to cover the same program in less time, while also providing more individualized attention.
*FUA policy requires that when less than 4 students enroll in an Italian language class, the class will be taught at reduced contact hours. With less students the instructor is able to cover the same program in less time, while also providing more individualized attention.
Contact Hours: 45
This course explores the principal architects and artists, monuments and themes from the fifteenth and sixteenth centuries in Italian art and architecture. Class time is divided equally between slide lectures and on-site visits in the city of Florence. Emphasis will be on Renaissance architecture in Florence, but will also include architectural developments in other Italian towns. Special topics will include: architectural theory, Medici and papal patronage, urban planning, and church and palace design. Attention will be given to architects such as Brunelleschi, Alberti, Michelozzo, Michelangelo and Leonardo, in addition to the visits to key Renaissance buildings and urban spaces in Florence.
Contact Hours: 45
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
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
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
The garden is a space traditionally associated with food cultivation and recreational activity, both are known to have an influence on wellbeing. This course explores a culture of wellness based on the fundamentals of horticulture therapy and the use plants and green spaces, as well as horticultural and culinary activities to promote wellbeing. Students will explore the traditions related to garden activities to foster cognitive, social, emotional, and physical wellbeing for individuals and specific groups (i.e. the elderly, children, individuals with special needs) in a variety of settings. Adapting horticultural therapy in diverse site conditions from sowing to cultivation and the preparation of food products from the garden harvest will be a focus of this course. Course topics will include principles of horticulture, soils and soil cultivation, plant propagation, and harvesting, and the therapeutic potential of farm to table practices. Students will experience first-hand the restorative powers of green spaces through garden management and cooking labs to examine the benefits of the natural environment as a fundamental outcome of this course. This course includes an Experiential Learning Project with CEMI.
Contact Hours: 45
This course provides students with an introduction to the art of yoga and meditation to gain an understanding of the philosophical and spiritual contexts that the discipline is rooted in. The course investigation begins with the notion of awareness, and the acquisition of the term through an overview of the principal asanas and their correct practice. The spiritual aspects of yoga are experienced in the form of various meditation techniques from different philosophies as well as the study of pranayama breathing exercises. Topics also include an examination of yoga props as well as dietary and nutritional guidelines, studied through the lens of yoga philosophy gleaned from sacred texts. The course will cover yoga traditions from ancient times to more contemporary interpretations.
Contact Hours: 45
1.0 Credits
Health & Humanities | Course #: LSHHMT101 | Open
Pre-requisite: This course is open to all the students enrolled in disciplines of the health sector, such as nursing, social work, public health, pre-health, or equivalent. No former knowledge of Italian is necessary.
This course seeks to support students who are enrolled health professions - including nursing, social work, public health, and pre-health programs - for what concerns basic Italian language structures related to their discipline. Students will develop a medical vocabulary that will enable them to engage in simple but useful conversations within the health sector, with the aim to ease communication with Italian patients and colleagues. The course allows students to be more embedded in the Italian experience, while also practicing conversation that can be used both during work and outside of it.
Contact Hours: 15
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.
academically rich understanding of the History art, architecture, and culture of Italy. The course provides additional enrichment through contextual use of Italian language and terminology along with assigned readings and a final reflective paper.
Contact Hours: 45
3.0 Credits
Experiential Learning | Course #: PSELCA470 | Open
Pre-requisite: Cover letter, CV, and material pertinent to the chosen area, interview. Open to culinary arts and baking & pastry majors or students who have taken previous coursework in the above fields.
Through this special project course, students are involved in back of the house operations and projects related to Ganzo, the school restaurant, and Fedora, the school pastry shop and bistro. Under the supervision of a Chef instructor who manages the operations of the kitchen, culinary arts experiential learning students are involved in projects focused on the daily operations of the restaurant industry. The experiential learning project will offer the opportunity to gain confidence with cooking techniques, basic equipment maintenance skills, HACCP, the concept of mise en place and timing, and the importance of standards and consistency. The project will also provide an insight on the importance of the kitchen hierarchy and division of the duties, helping students understand the concept of brigade and team work as fundamental for a correct management of kitchen environments. EL hours may be distributed from Monday through Friday. This placement may require PM shifts and shifts that take place on weekends and holidays, or ongoing research-based activities for remote placements. â¨This special project course features experiential learning hours with our Community Engagement Member Institutions (CEMI). CEMI are dynamic learning environments created to foster learning through a structured interaction with the community. Remote option students will gain international community exposure through a virtual setting.â¨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.â¨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. Main tasks: Market/industry research, customer feedback analysis, ingredient research, study of sustainable food production process, recipe analysis, provide kitchen management options and analyze the different impact on service, final portfolio. Additional materials/Dress code: Chef uniform (hat, jacket, pants, hard-toe safety shoes, apron) required. Not applicable to remote option.⨠Prerequisites: Cover letter, CV, and material pertinent to the chosen area, interview. Open to culinary arts and baking & pastry majors or students who have taken previous coursework in the above fields. HAACP food safety and sanitation certification
Contact Hours: 150
6.0 Credits
Experiential Learning | Course #: PSELPT475 | 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
3.0 Credits
Experiential Learning | Course #: PSELTF480 | Open
This course explores and examines the physiology of sensory organs and how we perceive flavors. The course is designed to expose students to the theory and practice of sensory evaluation techniques and their application to the composition of dishes. Students gain knowledge of the anatomy and physiology of taste, smell and other senses and experience using these senses as analytical tools to assess food products. From the simplicity of identifying the basic tastes to the complexity of aftertastes and aromas, the objective of this course is to train taste buds to better understand the mechanics of our senses as they get in touch with food. Why do we react positively to sweet taste? Why do we sometimes refuse bitter taste? Does umami taste really exist? The course will answer these and many other related questions in order to give the students the instruments needed to deal with flavors that are not generally accepted but require a deeper understanding before being appreciated. This course consists of experiential learning hours with our Community Engagement Member Institutions (CEMI). CEMI are dynamic learning environments created to foster learning through a structured interaction with the community. In addition to regular lecture hours, students will be involved in learning by doing through real projects and integration with the local population and territory in order to remove cultural and learning barriers as well as to develop a strong likelihood for success in life. The experiential learning hours are fully supervised by instructors who track students step by step during their learning experience, monitor and advise according to student needs, and support student initiative. This unique learning model allows students to benefit from an all-encompassing educational experience based on theory and practice in real enterprises, learning of comprehensive operational processes, problem-solving, leadership, and management. Prerequisites: Culinary Arts majors only.
Contact Hours: 150
3.0 Credits
Experiential Learning | Course #: PSSPBP470 | Open
Pre-requisite: Cover letter, CV, and material pertinent to the chosen area, interview.
This special project course is designed as a full immersion in the world of publishing through collaboration with Ingorda for Florence Campus Publishing, the FUA university press. Students will work on publications throughout the special project experience. All areas of book publishing will be covered, from concept creation to research, writing, photography, graphic layout and design, production, and marketing and distribution. This special project course features experiential learning hours with our Community Engagement Member Institutions (CEMI). CEMI are dynamic learning environments created to foster learning through a structured interaction with the community. Students will be involved in learning by doing through real projects and integration with the local population and territory in order to remove cultural and learning barriers as well as to develop a strong likelihood for success in life. The experiential learning hours are fully supervised by instructors who track students step by step during their learning experience, monitor and advise according to student needs, and support student initiative. This unique learning model allows students to benefit from an all-encompassing educational experience based on theory and practice in real enterprises, learning of comprehensive operational processes, problem-solving, leadership, and management.
Contact Hours: 150
3.0 Credits
Experiential Learning | Course #: PSSPGA350 | Open
Pre-requisite: Prerequisites: Cover letter, CV, and material pertinent to the chosen area, interview.
The objectives of this special project are based on creating an opportunity for the student to observe and participate in the coordinating and curating activities of an art gallery. Students will be exposed to various tasks including daily operations, exhibitions, catalog creation, show installation, and interaction with local and international artists. The student will also assist the on-site curator with promotional tasks ranging from press releases to social networking. This special project course features experiential learning hours with our Community Engagement Member Institutions (CEMI). CEMI are dynamic learning environments created to foster learning through a structured interaction with the community. Students will be involved in learning by doing through real projects and integration with the local population and territory in order to remove cultural and learning barriers as well as to develop a strong likelihood for success in life. The experiential learning hours are fully supervised by instructors who track students step by step during their learning experience, monitor and advise according to student needs, and support student initiative. This unique learning model allows students to benefit from an all-encompassing educational experience based on theory and practice in real enterprises, learning of comprehensive operational processes, problem-solving, leadership, and management.
Contact Hours: 150
3.0 Credits
Experiential Learning | Course #: PSSPGD350 | Open
Pre-requisite: Cover letter, CV, and material pertinent to the chosen area, interview. Portfolio of previous work, layout and illustration software experience.
This special project course focuses on the area of graphic design in visual communication. Students will interact with figures such as graphic designers as well as art directors for creative projects. Topics may include logo design, corporate identity and branding, advertising, design in journalism, product packaging, book design, web design, etc. The use of design software is required. This special project course features experiential learning hours with our Community Engagement Member Institutions (CEMI). CEMI are dynamic learning environments created to foster learning through a structured interaction with the community. Students will be involved in learning by doing through real projects and integration with the local population and territory in order to remove cultural and learning barriers as well as to develop a strong likelihood for success in life. The experiential learning hours are fully supervised by instructors who track students step by step during their learning experience, monitor and advise according to student needs, and support student initiative. This unique learning model allows students to benefit from an all-encompassing educational experience based on theory and practice in real enterprises, learning of comprehensive operational processes, problem-solving, leadership, and management.
Contact Hours: 150
3.0 Credits
Experiential Learning | Course #: PSSPRE350 | Open
Pre-requisite: Cover letter, CV, and material pertinent to the chosen area, interview.
The aim of this placement is to expose students to the principles of real estate management with an emphasis on property management. Students will be familiarized with planning and organizing all the relevant activities and operations of a real estate business in the on-campus bed & breakfast, Dimora. This experiential learning program focuses on front desk operations including reservation management, welcoming guests and basics of customer care. Students will learn how to independently run a hospitality business including property maintenance and quality control management. EL hours may be distributed from Monday through Friday. This placement may require PM shifts. This special project course features experiential learning hours with our Community Engagement Member Institutions (CEMI). CEMI are dynamic learning environments created to foster learning through a structured interaction with the community. Students will be involved in learning by doing through real projects and integration with the local population and territory in order to remove cultural and learning barriers as well as to develop a strong likelihood for success in life. The experiential learning hours are fully supervised by instructors who track students step by step during their learning experience, monitor and advise according to student needs, and support student initiative. This unique learning model allows students to benefit from an all-encompassing educational experience based on theory and practice in real enterprises, learning of comprehensive operational processes, problem-solving, leadership, and management. Additional materials/Dress code: Business casual attire for dress code.
Contact Hours: 150
3.0 Credits
Experiential Learning | Course #: PSSPRM350 | Open
Pre-requisite: Cover letter, CV, and material pertinent to the chosen area, interview
This special project course will focus on the basic understanding of restaurant management, including service management and customer relations, menu planning, and wine list development under the supervision of wine experts. Students will observe and analyze the main operational areas of the restaurant such as food safety and sanitation, guest services, operational responsibilities, and staff communication. Moreover, students will learn how to maintain daily records of customers, sales and costs, as well as produce monthly records. Students will assist the manager in setting service standards and creating a platform for all restaurant operations in accordance with restaurant needs. This special project course features experiential learning hours with our Community Engagement Member Institutions (CEMI). CEMI are dynamic learning environments created to foster learning through a structured interaction with the community. Students will be involved in learning by doing through real projects and integration with the local population and territory in order to remove cultural and learning barriers as well as to develop a strong likelihood for success in life. The experiential learning hours are fully supervised by instructors who track students step by step during their learning experience, monitor and advise according to student needs, and support student initiative. This unique learning model allows students to benefit from an all-encompassing educational experience based on theory and practice in real enterprises, learning of comprehensive operational processes, problem-solving, leadership, and management.
Contact Hours: 150
3.0 Credits
Experiential Learning | Course #: PSSPWS350 | Open
Pre-requisite: Cover letter, CV, and material pertinent to the chosen area, interview
Students enrolled in Wine Service Beverage Management special project will be acquire and practice skills related to managing the wine and beverage service at GANZO, the school restaurant and creative learning lab of Apicius International School of Hospitality. Under the leadership and supervision of wine service professionals, students will also have the opportunity to develop an understanding of the activities, functions, and organization of a restaurant and/or wineries. The aim of the special project is to increase knowledge of wine service, presentation methods, restaurant procedures, wine expertise, and pairing in the hospitality industry. This special project course features experiential learning hours with our Community Engagement Member Institutions (CEMI). CEMI are dynamic learning environments created to foster learning through a structured interaction with the community. Students will be involved in learning by doing through real projects and integration with the local population and territory in order to remove cultural and learning barriers as well as to develop a strong likelihood for success in life. The experiential learning hours are fully supervised by instructors who track students step by step during their learning experience, monitor and advise according to student needs, and support student initiative. This unique learning model allows students to benefit from an all-encompassing educational experience based on theory and practice in real enterprises, learning of comprehensive operational processes, problem-solving, leadership, and management.
Contact Hours: 150
3.0 Credits
Physical Education & Physical Therapy | Course #: SHPPAY190 | Open
Pre-requisite:
This course provides students with an introduction to the art of yoga and meditation to gain an understanding of the philosophical and spiritual contexts that the discipline is rooted in. The course investigation begins with the notion of awareness, and the acquisition of the term through an overview of the principal asanas and their correct practice. The spiritual aspects of yoga are experienced in the form of various meditation techniques from different philosophies as well as the study of pranayama breathing exercises. Topics also include an examination of yoga props as well as dietary and nutritional guidelines, studied through the lens of yoga philosophy gleaned from sacred texts. The course will cover yoga traditions from ancient times to more contemporary interpretations.
Mandatory Field Learning in Parma and Modena:
Saturday, May 20, 2017
Saturday, June 10, 2017
Saturday, July 1, 2017
Mandatory Field Learning in Parma and Modena:
Saturday, May 20, 2017
Saturday, June 10, 2017
Saturday, July 1, 2017
Contact Hours: 45
3.0 Credits
Sports Sciences | Course #: SHSSAY190 | Open
Pre-requisite:
This course provides students with an introduction to the art of yoga and meditation to gain an understanding of the philosophical and spiritual contexts that the discipline is rooted in. The course investigation begins with the notion of awareness, and the acquisition of the term through an overview of the principal asanas and their correct practice. The spiritual aspects of yoga are experienced in the form of various meditation techniques from different philosophies as well as the study of pranayama breathing exercises. Topics also include an examination of yoga props as well as dietary and nutritional guidelines, studied through the lens of yoga philosophy gleaned from sacred texts. The course will cover yoga traditions from ancient times to more contemporary interpretations.
Mandatory Field Learning in Parma and Modena:
Saturday, May 20, 2017
Saturday, June 10, 2017
Saturday, July 1, 2017
Mandatory Field Learning in Parma and Modena:
Saturday, May 20, 2017
Saturday, June 10, 2017
Saturday, July 1, 2017
Contact Hours: 45
3.0 Credits
Italian History | Course #: HS EI 300 | Open
Pre-requisite: Taught in English
The phenomenon of Italian emigration, one of the most numerically significant in the history of world migrations with a number of Italian descendants outside of Italy equal to the number of Italian citizens in Italy today, represented for much time one of the forgotten chapters of Italian history. After World War II and during the period of the economic boom of the 1950s, Italy certainly didnât want to remember the suffering of all those that had abandoned Italy and endured the difficulties that this entailed in order to improve their lives. But between the end of the 1980s and the beginning of the 1990s Italy witnessed a radical transformation: the country, whose emigrant population could very well represent emblematically the migrant population of the last two centuries, transformed it from a country of emigration to a country of immigration. Italy is no longer a country from which droves had to flee but, on the contrary, a country that attracted migrants coming from many geographic areas: North Africa, Sub-Saharan Africa, Eastern Europe, Asia, Latin America. In this historic moment Italy finally grasped, in its collective consciousness, that which is meant by emigration. When Italy became a popular destination for migrants, a desire was awoken in Italians to remember whom they were as a people, attempting to understand the paths and journeys of many Italians throughout the world, to observe the suffering endured and the difficulties faced in the adaptation to new worlds and also the resulting successes. âThe invasionâ of our space finally gave relevance to the theme of emigration, putting it front and center, showing the infinite number facets that we needed and that we need today in order to open the door to integration, or at least render us conscious of the fact that integration is possible.
Contact Hours: 45
1.0 Credits
Italian Language | Course #: IT MA 150 | Open
Pre-requisite: 1 credit of Italian is mandatory
Introduction to Italian Language
Contact Hours: 15
1.0 Credits
Italian Language | Course #: IT MA 200 | Open
Pre-requisite: 1 credit of Italian is mandatory
Lower intermediate level of Italian language
Contact Hours: 15
1.0 Credits
Italian Language | Course #: IT MA 250 | Open
Pre-requisite: 1 credit of Italian is mandatory
Intermediate level of Italian language
Contact Hours: 15
1.0 Credits
Italian Language | Course #: IT MA 300 | Open
Pre-requisite: 1 credit of Italian is mandatory
Upper intermediate level of Italian language
Contact Hours: 15
1.0 Credits
Italian Language | Course #: IT MA 350 | Open
Pre-requisite: 1 credit of Italian is mandatory
Advanced level of Italian language
Contact Hours: 15
3.0 Credits
Chemistry | Course #: SC FT 301 | Open
The course represents a journey through the main dietary habits of Tuscany analyzed through the basic principles of biochemistry and physiology. The nutritional and metabolic characteristics of the “Mediterranean diet” will be illustrated. The benefits and limitations of this popular diet will be analyzed through the most recent scientific discoveries. A large part of the course will be dedicated to the use of natural substances and to the discussion of the therapeutic power of some traditional remedies used in Italy. Specific attention will be paid to plant derived drugs and their pharmacologically active compounds. The program will be complemented by excursions to relevant points of interest in Siena: Natural Science Museum of the Accademia dei Fisiocritici and the Botanical Garden of Siena.
Contact Hours: 45
SCOPE programs are created to offer students the ability to combine two programs for a reduced cost. Students enrolled in SCOPE programs experience various regions or countries and explore a wide array of course offerings at different host schools.
SAI SCOPE B is a combination of two distinct programs:
- SIS Intercultural Study Abroad Maymester 3 weeks 2023 (4 credits)
- Florence University of the Arts Summer 3 weeks II 2023 (3 – 6 credits)
Courses & Schedule
Students attend two different back-to-back programs, and therefore should be aware that program information, schedules and registration differ for each.
1. SIS Intercultural Study Abroad
Students in the 3 week Maymester program can choose from two different 3 credit elective courses (taught in English and Italian), each paired with a 1 credit Italian language course. Students live in family homestays and are able to have a truly authentic Italian experience while immersing themselves in a relevant course subject. SIS courses run Monday – Friday; a typical schedule includes Italian Language in the mornings Monday through Friday and elective courses in the afternoons three days per week. Students complete their course registration during the SAI application process by selecting their requested courses: 1 elective (3 credits) and 1 Italian language course (1 credit). Course schedules are confirmed in Siena after students have been given an introduction to the courses.
2. Florence University of the Arts
Students select 1 or 2 elective courses for a total of 3 – 6 US credits. SAI students complete their course registration directly with FUA through the FUA student portal. Upon confirming enrollment in the SAI program at FUA, students receive information for creating their FUA student portal and selecting their classes. Note: All courses must meet the minimum enrollment of 12 students to run; therefore, all registrations require selection of an alternate course for each primary course choice. FUA registration begins months ahead of the application deadline. Courses will fill on a rolling basis.
Travel Between Programs
Students have one day between the end of the Siena program, and their arrival day in Florence (see calendar below). The SCOPE B program cost includes one additional night in Siena housing, to cover this gap. Students are responsible for independently traveling from Siena to Florence (likely via train).
| Pre-Departure Calendar | |
|---|---|
| February 28 2023 |
Application Closes Applications accepted after closing as space permits. |
| Within 1 week of acceptance |
SAI Deposits Due $500 Confirmation Deposit (applied toward program fee) $300 Security Deposit (refundable) |
| February 13 2023 |
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. |
| March 15 2023 |
SAI Scholarship Application Deadline Students wishing to apply for a SAI scholarship must have all application items submitted by 11:59pm Pacific Time on this date. |
| March 15 2023 |
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 15 2023 |
Balance of Total Program Fee Due |
| On-Site Calendar | |
|---|---|
| May 14 2023 |
Siena Arrival & Housing Check-in Students arrive into Florence Peretola airport (FLR). Students must arrive by 2:30pm for the group shuttle to Siena where students are transferred to family housing. |
| Coming soon |
Siena Academic Orientation SIS holds several days of orientation activities and events including walking tours and group social events. |
| Coming soon |
Siena Classes Begin |
| June 2 2023 |
Siena Classes End |
| June 3 2023 |
Siena Program End SCOPE students remain in Siena housing one extra night. |
| June 4 2023 |
Siena Housing Check-out & Florence Arrival Students must move out of Siena housing by 10:00am and travel independently to Florence, arriving by 5:00pm. Upon arrival in Florence, students will be directed to SAI Florence housing check-in. |
| June 5 2023 |
Florence Orientation Events Students are welcomed to the program with an orientation that introduces them to their program while covering safety, policies, academics, housing, and culture. |
| June 5 2023 |
Florence Final Registration Course changes are not allowed after this date. |
| June 6 2023 |
Florence Classes Begin |
| June 21 2023 |
Florence Final Exams |
| June 23 2023 |
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 | $120 |
| Security Deposit Refundable at the end of the term. |
$300 |
| Program Fee: Siena 4 credits + FUA 3 credits Includes tuition, standard housing and SAI 360° Services (see What’s Included). |
$8,950 |
| Program Fee: Siena 4 credits + FUA 6 credits Includes tuition, standard housing and SAI 360° Services (see What’s Included). |
$10,450 |
| Optional / Additional Fees: | |
| Optional Private Room Housing Supplement Private room in a shared apartment, with a shared bathroom. Florence only. |
$1,100 |
| Optional Homestay Housing Supplement – Florence Homestay housing in a private occupancy room in Florence. Includes weekday breakfast and dinner. |
Contact SAI |
| International Mailing Supplement When applicable, students are charged an international mailing supplement to ensure visa paperwork arrives in a timely manner. |
$90 |
*prices are subject to change
Note: certain SAI-affiliated US universities require specific payment arrangements. These may require that some fees are paid by the student directly to SAI, and other fees are paid to SAI by the affiliated university on behalf of the student. If you attend an SAI-affiliated university please contact your study abroad office or speak with your SAI Admissions Counselor for details.
| Budget | Low Est. | High Est. |
|---|---|---|
| Airfare to/from Florence | $950 | $1,800 |
| Books | $50 / course | $100 / course |
| Course Fees & Supplies | $50 / course | $300 / course |
| Meals Host family supplies all meals except eating out. |
Included | $100 / month |
| Meals – Florence Includes groceries and eating out. |
$650 / month | $800 / month |
| Personal Expenses | $300 / month | $400 / month |
| Transportation within Florence Public transportation, with some taxi rides |
$100 / month | $175 / month |
| Weekend Travel Cost varies greatly by student. |
$300 / month | $1,000 / month |
This is a SAI 360° Services Program; it includes our full services!
- Program tuition and U.S. academic credit
- Accommodation in carefully selected student housing
- Airport pickup and transportation on arrival day
- Welcome reception and events
- SAI orientation to the host city and school
- SAI staff on-site dedicated to fostering a welcoming community for all students by providing assistance to diverse needs
- SAI Viva Experience: frequent cultural activities and trips outside host city
- Student health insurance providing full coverage and medical emergency evacuation
- 24-hour on-site emergency support
- Farewell event with all students
Pre-departure and Re-entry services
- US-based admissions counselor assigned to you, providing friendly assistance
- Helpful pre-departure tools and resources
- Online student groups to acquaint you with other SAI students
- Assistance with student visa application
- Assistance with financial aid processing
- Need-based SAI scholarships
- Paid registration fees for national re-entry conferences
- SAI Ambassador Program for SAI alumni, with paid internship opportunities
- SAI alumni network
SAI offers all students the Viva Experience: frequent cultural activities, at no extra cost, for participants 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.
Siena Welcome Reception
Upon arrival, new students, host families and SIS faculty and staff unite at a welcome reception to kick off the program.
Tuscan Cooking Lessons
Students learn the art of Italian cooking in two complete, hands-on, Italian cooking lessons, including appetizers, main courses and dessert. Lessons conclude with a tasting of all that is prepared!
Visits to Tuscan Hilltowns
Students explore the Italian countryside, visiting one or more of the quaint towns tucked in the Tuscan hills, such as San Gimignano, Pienza, Montepulciano or Cortona.
Wine Tasting
Students visit a winery, learn about the wine-making process, and enjoy various tastings.
Day Trip to Florence
SIS Art History professor accompanies students on a day trip to Florence to visit the Uffizi Gallery and explore the city.
Museum Visits in Siena
Students visit various museums in Siena as part of Italian class and other content courses. These include the Duomo, OPA Museum, the Museo Civico, the Santa Maria della Scala, as well as others.
Siena Farewell Dinner
Students, faculty and staff share in a celebratory final meal to reflect upon the program experience and to say final goodbyes before departure.
Florence Welcome Dinner
SAI welcomes students to Florence with a buffet of traditional Italian delights to mingle and get to know participants.
Practical Walking Tour
SAI takes students on a practical walking tour of Florence’s historic city center to get oriented with their new home.
Hike to Piazzale Michelangelo
Located just outside the old city walls, Piazzale Michelangelo offers a bird’s eye view of the city of Florence. Students hike to the top, stopping along the way for gelato. As the sun sets over the city, the group can experience the centuries-old Vespers ceremonial chanting by Cistercian monks in the crypt of the Basilica of San Miniato al Monte.
Pizza Making
In this activity, students enjoy an Italian pizza-making lesson taught by a local expert chef. Each lesson teaches students how to make authentic Italian pizza from scratch. At the end of the lesson everyone gets to feast on their own homemade pizza!
Wine Tasting
Students spend an afternoon learning bout and tasting great wines, perfectly paired with Tuscan specialties.
Market Tour
The market tour begins in a charming café where students sip on a cappuccino and learn about Italian coffee rituals. Then, the group takes a tour of the historic Florentine food market and gourmet shops, and learns how to navigate a Florentine market with some tips and insight for how to spot the best products.
Walking Tour of Fiesole
SAI takes students on a walking tour of the hill town of Fiesole, a short bus ride from the center of Florence. Fiesole is the site of the ancient Etruscan settlement that later extended down the hill to become Florence. Traces of that period are still visible in Fiesole as seen in the Roman theatre, built along the slope of the hill. Fiesole’s clean, cool breezes have long been a welcome escape from the sweltering summer heat of the Arno Valley and this spot on the hill, with its awesome views of the city below, has been a source of inspiration for many artists, writers and thinkers.
Florence Farewell Evening
Students celebrate the end of a successful term abroad and say their goodbyes over a delicious Italian meal.
Standard housing differs between Siena and Florence, please see below:
Standard Housing:
- Siena: Family homestay
All participants are accommodated with local host families. Homestay accommodations include 3 meals a day 7 days a week. Depending on the particular family placement students could be in a shared or private room. Homestays are an integral and indispensable part of all SIS programs, offering students the opportunity to make life-long friends, reinforce the language skills acquired during daily lessons and to experience modern Italian culture from “the inside.” SIS’s carefully selected families, whether a single mother or a married couple with children are all experienced in hosting American students. The host families view this experience as a form of cultural exchange and are eager to share their version of Italian culture with program participants. - Florence: Student apartment
SAI student apartments are convenient and well equipped, with shared occupancy bedrooms (option to upgrade to private bedroom, if available). Typical residences house 2 – 8 students and contain a combination of private and shared bedrooms, kitchen, bathroom and living areas. Furnishings, a washing machine, basic kitchen supplies, bed linens and towels are provided. All apartments are equipped with wireless Internet. Housing configurations are designated as female, male, and in some locations, gender-inclusive.
Optional Housing: Florence family homestay (additional fee applies)
Students can choose to continue the Siena family homestay into Florence, where they are placed with a local family, which could be an older married couple or a family with children. Homestays provide a private bedroom, with a shared bathroom, in the family home with basic furnishings. Weekday breakfast and dinner are included in the cost. In Florence, some homestay locations may be outside the city center and require a commute to school.
Passports
Passports should be valid for 3 months after planned departure from Italy.
Student Visas
In accordance with Italian law U.S. students studying in Italy for 90 days or less are not required to obtain a student visa. Therefore all U.S. students do not require a student visa for this program. Non-US nationals should consult their local Consulate for information on student visa requirements.
About SAI
SAI is dedicated to providing academic and cultural learning experiences abroad that enhance global awareness, professional development and social responsibility. We concentrate our programs in Europe, with a focus on in-depth learning of individual European countries and their unique global role in the geopolitical economy, humanities, and in the arts.