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Summer Combo
SCOPE C: Rome & Florence 2023
8 weeks / 6 - 12 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 C Italian Cities offers the combination of John Cabot University (JCU) in Rome and Florence University of the Arts (FUA). Students begin in the ancient city of Rome, where they select 1 or 2 courses from the large offering for a total of 3 - 6 credits over 5 weeks. Students then travel independently to Florence, where they complete the 3 week FUA Summer III term, earning another 3 - 6 elective credits. Students in this 8 week program can earn a total of 6 - 12 US credits.
Application: now open
Closes: March 3, 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
Italian privacy consent form
Passport scan (photo page)
Supplemental JCU privacy consent form
Highlights
- Combine programs and save more than $1,000
- Experience two of Italy’s great cities, while choosing from a wide array of courses.
- $500 scholarship available for STEM students
Program Dates
May 17, 2023 – July 14, 2023
Eligibility Requirements
Age: 18+
Academic Year: High school graduate or above
*contact SAI if you don’t meet requirements
Cumulative GPA:* 2.75 (on a 4.0 scale)
English Language:* Non-native English language speakers must submit TOEFL: 85+ (internet based) or IELTS: 6.5+.
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: Horticulture
FUA: Hospitality
FUA: Interior Design, Environmental Architecture, and Sustainability
FUA: Italian Studies & Linguistics
FUA: Journalism, Communication, & Publishing
FUA: Liberal Arts
FUA: Life Studies & Human Services
FUA: Professional Studies & Experiential Learning
FUA: Sports & Health Sciences
JCU: Art History and Archaeology
JCU: Business, Law, Management, and Marketing
JCU: Classical Studies
JCU: Communications, Media Studies, and Journalism
JCU: Computer Science, Mathematics, and Natural Science
JCU: Creative Writing, English Composition, Literature, and Language
JCU: Economics and Finance
JCU: Engineering
JCU: Foreign Languages
JCU: History and Humanities
JCU: Philosophy and Religious Studies
JCU: Political Science
JCU: Social Sciences: Sociology and Psychology
JCU: Studio Art
This special project allows the student to interact with the local fashion economy through FLY Fashion Loves You, the retail store operated by the students and faculty members of FAST. The fashion retail management special project involves store organization, business procedures and client relations. Students will have the chance to be immersed in the fashion retail industry through duties that include but are not limited to sales, stocking, floor management, customer service, promotion, and research. EL hours may be distributed from Monday through Friday. 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.
FUA: Communications & Publishing
FUA: Digital Imaging & Visual Arts
FUA: Fashion Accessories & Tech
FUA: Fine Arts
FUA: Food & Wine Studies
FUA: Global Studies
FUA: Horticulture
FUA: Hospitality
FUA: Interior Design, Environmental Architecture, and Sustainability
FUA: Italian Studies & Linguistics
FUA: Journalism, Communication, & Publishing
FUA: Liberal Arts
FUA: Life Studies & Human Services
FUA: Professional Studies & Experiential Learning
FUA: Sports & Health Sciences
JCU: Art History and Archaeology
JCU: Business, Law, Management, and Marketing
JCU: Classical Studies
JCU: Communications, Media Studies, and Journalism
JCU: Computer Science, Mathematics, and Natural Science
JCU: Creative Writing, English Composition, Literature, and Language
JCU: Economics and Finance
JCU: Engineering
JCU: Foreign Languages
JCU: History and Humanities
JCU: Philosophy and Religious Studies
JCU: Political Science
JCU: Social Sciences: Sociology and Psychology
JCU: Studio Art
3.0 Credits
Marketing | Course #: PSININ450 | 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
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
Internet Technology | Course #: DIITET350 | Open
Pre-requisite: This course is open to students of Junior or Senior Standing.
The course focuses on the ethical implications that emerged with the rise of digital technologies. The latter have deeply impacted on human social dynamics, generating new types of flows of information and communication. Meanwhile, data about us are increasingly present in the digital sphere. This has raised concern about privacy, transparency, and social justice at large. The continuous interactions with and through digital technologies fuel the need to understand the moral and philosophical repercussions of being digital selves. The course explores various ramifications of ethical concerns in the digital era, incorporating real-life case studies so as to stimulate students� capacity to develop an ethical standpoint within the sector of IT and AI.
Contact Hours: 45
3.0 Credits
Photograohy | Course #: DIPHID180 | Open
Pre-requisite: A DSLR camera and a lens with a focal length of 55mm or wider is required for this course. Must have a manual setting: ability to set ISO, aperture, and shutter speed.
This course introduces contemporary technologies for producing photographic images. Approaching the medium in its current complex and pluralistic state, students explore a variety of photographic concepts and techniques. The fundamentals of using a digital camera including manual exposure and lighting are stressed. The course also introduces seeing, thinking, and creating with a critical mind and eye in a foreign environment (Italy) to provide understanding of the construction and manipulation of photographic form and meaning. During the first half of the course assignments, lectures, readings progressively build on each other to provide students with a comprehensive understanding of camera functions (manual mode) and processing techniques. The second half of the course will focus on weaving the techniques with specific photographic concepts via assignments. This class includes experiential learning with CEMI. NOTE: This course is for beginners. The first half of the course will be devoted to understanding camera functions and basic printing. During this period assignments will emphasize basic camera functions in manual mode.
Contact Hours: 45
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
Accessories Design & Technology | Course #: FTADFP350 | Open
Pre-requisite: Cover letter, CV, portfolio of previous work, and material pertinent to the chosen area, interview.
This placement allows the student to interact with the local fashion economy through FLY Fashion Loves You, the retail store operated by the students and faculty members of FAST. This special project involves proposing, designing, and producing high quality garments and accessories for FLY, whose merchandise sales generate scholarships for future fashion students and represent the categories of emerging Italian designers, high quality vintage, and items created through the academic outcomes of FUA students and faculty. Duties include but are not limited to merchandise analysis for brainstorming, design proposals, and garment and accessory production in the laboratory spaces of FAST, the academic department that houses FLY. Garments produced will permanently remain at FLY for placement in window displays, photoshoots and other special installations throughout the seasons. EL hours may be distributed from Monday through Friday. Additional materials/Dress code: Business casual attire for dress code. Prerequisites: Cover letter, CV, portfolio of previous work, and material pertinent to the chosen area, interview.
Contact Hours: 150
This course is an introduction to creative design development and
fashion design skills. topics include: design processes of trend research, storyboard compiling, color story, fabric selection, draping design concepts, design innovation and the 2-D to 3-D development of creative ideas. There will be assigned projects in all of these areas. Students will also be introduced to the basics of fashion illustration. Students prepare for their fourth-semester design collections by exploring the roles of research, design development, and editing in the fashion design process. Emphasis is placed on the knowledge of key fashion categories, markets, and price points.
fashion design skills. topics include: design processes of trend research, storyboard compiling, color story, fabric selection, draping design concepts, design innovation and the 2-D to 3-D development of creative ideas. There will be assigned projects in all of these areas. Students will also be introduced to the basics of fashion illustration. Students prepare for their fourth-semester design collections by exploring the roles of research, design development, and editing in the fashion design process. Emphasis is placed on the knowledge of key fashion categories, markets, and price points.
Contact Hours: 90
3.0 Credits
Accessories Design & Technology | Course #: FTFDFP350 | Open
Pre-requisite: Cover letter, CV, portfolio of previous work, and material pertinent to the chosen area, interview.
This placement allows the student to interact with the local fashion economy through FLY Fashion Loves You, the retail store operated by the students and faculty members of FAST. This special project involves proposing, designing, and producing high quality garments and accessories for FLY, whose merchandise sales generate scholarships for future fashion students and represent the categories of emerging Italian designers, high quality vintage, and items created through the academic outcomes of FUA students and faculty. Duties include but are not limited to merchandise analysis for brainstorming, design proposals, and garment and accessory production in the laboratory spaces of FAST, the academic department that houses FLY. Garments produced will permanently remain at FLY for placement in window displays, photoshoots and other special installations throughout the seasons. EL hours may be distributed from Monday through Friday. Additional materials/Dress code: Business casual attire for dress code. Prerequisites: Cover letter, CV, portfolio of previous work, and material pertinent to the chosen area, interview.
Contact Hours: 150
3.0 Credits
Fashion Communication & Pulishing | Course #: FTFCFM300 | Open
This course examines fashion as a form of communication and culture using a diverse range of readings. Topics include: what fashion means and how it has been valued through history, popular culture and media institutions. Students explore economic and social issues that revolve around fashion's industrial production and analyze fashion both in terms of its production and consumption, addressing its role in relation to identity and body politics (gender, race, sexuality, class), art and status, nationhood and the global economy.
Contact Hours: 45
3.0 Credits
Fashion Communication & Pulishing | Course #: FTFCSC280 | Open
Through a series of walks and visits through art and design this course intends to show famous and hidden fashion paths in Florence. A journey through time and space to discover the place that marked the birth of Italian fashion and opened the doors to Made in Italy. Back in 1954 Florence was the star of the fashion system, anticipating trends and steeling the exclusive scene from Paris. Italy embraced the new in fashion through the talent and genius of Giovanni Battista Giorgini, who staged the first ever Italian fashion shows in Florence. Students will discover a city of exquisite taste, tradition and artistic craftsmanship. Starting from the location of the first Italian cat walk held in the Sala Bianca of Palazzo Pitti, they will learn how to map the fashion environment of the city. From Renaissance to modern day inspiration, fashion is kept alive in the products that were designed here and that grace the beautiful city today. Designers, such as Gucci, Salvatore Ferragamo, Emilio Pucci, Stefano Ricci, Ermanno Scervino, and Roberto Cavalli, have all developed and changed through the years and they have all surely blossomed here in Florence. The course is intended to provide academic knowledge through guided field learning activities that include research, on-site involvement, and topic assessment for each fashion themed walk in Florence. The classroom approach of this course is based on experiencing the city of Florence as the academic space for learning and engagement. Classes are not held in a traditional, frontal-style setting; each lesson is carefully mapped for curricular content and featured locations: lectures, observations, exercises, analysis, and reflections on presented topics are held in relevant sites that are accounted for in the academic planning, syllabus, and related course material. Coursework and submissions will be regularly assessed on the MyFUA platform through daily assignments in addition to exams, papers, and projects. Learning through the on-site classroom approach fosters a deeper understanding of the cultural environment of Florence and how it is related to the subject of study represented by the course, and allows the overall experience to contribute to the students' academic and personal enrichment.
Contact Hours: 45
The success of a small fashion retail store implies many skills. The professional in this field has to pay close attention to the types of products offered for sale, how to best present those products to consumers, and determining what is a reasonable retail price for each unit sold. While retailers have traditionally engaged in the task of retail merchandising in a physical location, the Internet has now made it possible to apply these same basic principles in a virtual setting. In order to be successful in retail management, it is necessary to provide consumers with specific key benefits. Firstly, the products must be of high quality; this helps to turn consumers into returning customers. Along with quality, the retailer must also sell products at prices considered reasonable by the consumer. By providing quality products at affordable prices, the retailer has an improved chance of standing out from the competition and of lengthening the lifetime of the business. In this course, students understand the procedures involved in managing a fashion retail enterprise and become aware of the decision-making inherent in successful merchandising for smaller-scale stores. Knowledge will be acquired through the practice gained by running a real enterprise at a laboratory in which students and professionals exchange their knowledge and propose successful solutions to be applied. Course includes site visits to famous luxury brands as Ferragamo, Gucci, and Cavalli (companies may change according to availability), and two special guest lectures from local prominent emerging designers.
Contact Hours: 45
3.0 Credits
Fashion Merchandising | Course #: FTFMFR350 | Open
Pre-requisite: Cover letter, CV, and material pertinent to the chosen area, interview
This special project allows the student to interact with the local fashion economy through FLY Fashion Loves You, the retail store operated by the students and faculty members of FAST. The fashion retail management special project involves store organization, business procedures and client relations. Students will have the chance to be immersed in the fashion retail industry through duties that include but are not limited to sales, stocking, floor management, customer service, promotion, and research. This special project course features experiential learning hours with our Community Engagement Member Institutions (CEMI). CEMI are dynamic learning environments created to foster learning through a structured interaction with the community. Students will be involved in learning by doing through real projects and integration with the local population and territory in order to remove cultural and learning barriers as well as to develop a strong likelihood for success in life. The experiential learning hours are fully supervised by instructors who track students step by step during their learning experience, monitor and advise according to student needs, and support student initiative. This unique learning model allows students to benefit from an all-encompassing educational experience based on theory and practice in real enterprises, learning of comprehensive operational processes, problem-solving, leadership, and management.
Contact Hours: 150
3.0 Credits
Fashion Merchandising | Course #: FTFMRO350 | Open
This course will prepare students to work, run, and manage a retail shop successfully and provides theoretical insights into customer expectations and service delivery. Throughout the course, standard elements of a retail shop will be analyzed and focus on retail management will be given. This class will strengthen decision-making skills regarding expense planning, suppliers, store layout, and promotional strategies. Under the supervision of seasoned professionals, students will spend a portion of the course operating the school retail spaces (fashion retail store, restaurant, pastry shop) that are open to the local community. Here, theoretical knowledge, shop floor management skills, and ability to perform head office functions will all be developed in the context of retail. In order to offer a comprehensive view of retail management, experiential learning activities are scheduled in varying types of retailers, each of them characterized by different competitors, products sold, customers, and style of service required. This class includes experiential learning with CEMI.
Contact Hours: 45
Introduces all aspects of the working of an art gallery. Students will be involved in curating and marketing art shows and auctions through a community and on campus promotions.
Contact Hours: 45
In this foundational open-air painting course, students will explore and familiarize with the pleasures and challenges of painting outdoors. The students will acquire skills in the techniques of Plein Air oil painting and develop critical skills to evaluate paintings executed in this style. This course will also provide students with an in depth look at the various materials and products used for outdoor painting using wet techniques. Students will be introduced to the history and tradition of this genre; the conceptual in landscape painting will be emphasized with a specific focus on the Italian impressionists also known as the Macchiaioli. Sessions will be held in studio and at different outdoor venues in and around Florence.
Contact Hours: 45
3.0 Credits
Baking & Pastry | Course #: FWBPBC310 | Open
Pre-requisite: Open to culinary arts and baking & pastry majors or students who have taken previous coursework in the above fields.
Students will study the history and background of various national and regional cakes and tarts. The course will cover the origin of classical cakes, variations from classical methods, and customer-driven deviations from traditional preparations. Students will study a variety of doughs, batters, fillings, and glazes, with an emphasis on a thorough understanding of the techniques and proper skill execution for Italian cakes. Special attention will be paid to advanced creaming methods (separated creaming methods, creaming without leavening agents) and combination methods. Piping skills are practiced.
Contact Hours: 90
Baking techniques introduces the functions of baking ingredients (such as yeast, flour, and shortening), mixing methods for dough's, fermentation techniques, heat transfer methods. Focus on basic elements such as pastry dough, sponge cake, pachoux, puff pastry, plunder, danesi, croissant, egg/butter based basic creams, production and conservation of fruit conserves and meringues. In this course, students taste and test the products they create as well as complete a research assignment.
Contact Hours: 45
6.0 Credits
Baking & Pastry | Course #: FWBPRD480 | 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 desserts and the components involved in preparation. Students will learn and improve station organization, timing, and service coordination for restaurant dessert production. Products made will include fried products, tarts, souffle, creams, frozen desserts. Both individual plated desserts, and desserts for banquets will be prepared. Students will develop a dessert menu from the perspective of variety, costs, practicality, and how well it matches the rest of the menu. This course includes 150 hours of Experiential Learning with our Community Engagement Member Institutions (CEMI). CEMI are dynamic learning environments created to foster learning through a structured interaction with the community. In addition to regular lecture hours, students will be involved in learning by doing through real projects and integration with the local population and territory in order to remove cultural and learning barriers as well as to develop a strong likelihood for success in life. The Experiential Learning hours are fully supervised by instructors who track students step by step during their learning experience, monitor and advise according to student needs, and support student initiative. This unique learning model allows students to benefit from an all-encompassing educational experience based on theory and practice in real enterprises, learning of comprehensive
operational processes, problem-solving, leadership, and management.
operational processes, problem-solving, leadership, and management.
Contact Hours: 195
6.0 Credits
Baking & Pastry | Course #: FWBPRD495 | 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
Italy represents longstanding traditions of food culture, wellness, and nutrition through health-oriented practices. Recent decades have represented a dramatic change in the way we approach health through the lens of food principles. Nutritional facts and information that are constantly updated and the ethics of sustainability have deeply influenced a global awareness of a healthy lifestyle. Italyïÿýs approach to seasonality and nutritional balance is characterized by 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 through cultural understanding and integration with the local community. Particular emphasis will be placed, through discussions and direct practice, on seasonality and nutritional principles, whole foods, and freshness, traditional customs, and contemporary innovation. Course topics will also reference the aphorism of We are what we eat and how it aligns with the Italian culinary tradition and culture. 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 and cultural implications. Through hands-on experiences and on-site cultural activities, students will experience the fundamentals of wellness-oriented cuisine and lifestyles in Tuscany and Italy. This class includes experiential learning with CEMI.
Contact Hours: 45
3.0 Credits
Culinary Arts | Course #: FWCAVC420 | Open
Pre-requisite: Two semesters of Culinary Arts course work or equivalent. Unofficial transcript submission required.
The last 40 years of food service have been characterized by a slow yet 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 at same time become the 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 nowadays the base of contemporary Chefs creations: 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 course includes experiential learning hours with our Community Engagement Member Institutions (CEMI).⨠Prerequisites: Two semesters of Culinary Arts course work or equivalent.
Contact Hours: 45
Italy represents longstanding traditions of food culture, wellness, and nutrition through health-oriented practices. Recent decades have represented a dramatic change in the way we approach health through the lens of food principles. Nutritional facts and information that are constantly updated and the ethics of sustainability have deeply influenced a global awareness of a healthy lifestyle. Italy's approach to seasonality and nutritional balance is characterized by 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 through cultural understanding and integration with the local community. Particular emphasis will be placed, through discussions and direct practice, on seasonality and nutritional principles, whole foods, and freshness, traditional customs, and contemporary innovation. Course topics will also reference the aphorism of We are what we eat and how it aligns with the Italian culinary tradition and culture. 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 and cultural implications. Through hands-on experiences and on-site cultural activities, students will experience the fundamentals of wellness-oriented cuisine and lifestyles in Tuscany and Italy. This class includes experiential learning with CEMI.
Contact Hours: 45
3.0 Credits
Dietetics & Nutrition | Course #: FWDNLN160 | Open
Pre-requisite:
This course offers a comprehensive approach to wellness, nutrition, and fitness from a lifetime perspective. Course topics will examine how healthy lifestyles span across the continuum of lifespans and ages with a focus on how dietary and fitness needs evolve throughout the four main life-stages: childhood, youth, adulthood, and for the elderly. Theoretical core concepts of how dietary and fitness needs are correlated to mental health and adapt according to each life-stage will be addressed along with a comparative focus on the Italian and Mediterranean approach. In addition to in-class lectures, the course features hands-on field experiences in nutrition labs for healthy diets and physical activities held in local Italian fitness facilities. Students will implement course topics and to cultivate student motivation for incorporating them into their own daily lives.
Contact Hours: 45
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
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 ïÿýWe are what we eatïÿý 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 & Culture | Course #: FWFCNW220 | Open
The best way to get to know a city is to explore it by foot, wander its streets, gain confidence with its social life and surroundings, breathe in every corner of it, and be captured by the unique views, perfumes, and, especially in Italy, the food. Jean Brunhes wrote To eat is to incorporate a territory mainly because food, its ingredients, and the rituals connected to it, have represented the mirror of society since ancient times. This course offers a unique opportunity to immerse oneself into Florentine gastronomy and cultural background through neighborhood walks and tastings, using the city as one of most beautiful classrooms. Walking will give students the opportunity to see things that they otherwise would never see and to taste what's hidden in between the tourist food attractions. Going by foot means to stumble across areas of the city that are not always intended for tourists, maybe less fancy or famous, perhaps calmer and more beautiful, possibly with the best food ever tasted, along with neighborhood stories and curiosities to be discovered in tiny galleries or in hidden food and wine shops. Florence and its treasures are ready to be unveiled. Classes include tastings in gelaterie, gastronomie, enoteche, visits to food-related city spots, and suggestive walks in the secret Florence. The course is intended to provide academic knowledge through guided field learning activities that include research, on-site involvement, and topic assessment for each food and wine themed walk in Florence. The classroom approach of this course is based on experiencing the city of Florence as the academic space for learning and engagement. Classes are not held in a traditional, frontal-style setting; each lesson is carefully mapped for curricular content and featured locations: lectures, observations, exercises, analysis, and reflections on presented topics are held in relevant sites that are accounted for in the academic planning, syllabus, and related course material. Coursework and submissions will be regularly assessed on the MyFUA platform through daily assignments in addition to exams, papers, and projects. Learning through the on-site classroom approach fosters a deeper understanding of the cultural environment of Florence and how it is related to the subject of study represented by the course, and allows the overall experience to contribute to the students' academic and personal enrichment.
Contact Hours: 45
This course provides the fundamental skills and a technical introduction to wine tasting beginning with the visual, olfactory, and gustatory examination. Students will learn to analyze the organoleptic components of wines, the importance and influences attributed by to territory, and finally how to distinguish as well as create excellent food and wine pairings. Lectures will be supplemented by wine tasting workshops. The objective of this class is for students to be able to recognize quality in wines from around the world and obtain a working knowledge of international wine regions and as well as the wine industry.
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
3.0 Credits
Happiness Sciences | Course #: GSHSLN160 | Open
This course offers a comprehensive approach to wellness, nutrition, and fitness from a lifetime perspective. Course topics will examine how healthy lifestyles span across the continuum of lifespans and ages with a focus on how dietary and fitness needs evolve throughout the four main life-stages: childhood, youth, adulthood, and for the elderly. Theoretical core concepts of how dietary and fitness needs are correlated to mental health and adapt according to each life-stage will be addressed along with a comparative focus on the Italian and Mediterranean approach. In addition to in-class lectures, the course features hands-on field experiences in nutrition labs for healthy diets and physical activities held in local Italian fitness facilities. Students will implement course topics and to cultivate student motivation for incorporating them into their own daily lives.
Contact Hours: 45
3.0 Credits
Urban Studies | Course #: GSUSNW220 | Open
The best way to get to know a city is to explore it by foot, wander its streets, gain confidence with its social life and surroundings, breathe in every corner of it, and be captured by the unique views, perfumes, and, especially in Italy, the food. Jean Brunhes wrote To eat is to incorporate a territory mainly because food, its ingredients, and the rituals connected to it, have represented the mirror of society since ancient times. This course offers a unique opportunity to immerse oneself into Florentine gastronomy and cultural background through neighborhood walks and tastings, using the city as one of most beautiful classrooms. Walking will give students the opportunity to see things that they otherwise would never see and to taste what's hidden in between the tourist food attractions. Going by foot means to stumble across areas of the city that are not always intended for tourists, maybe less fancy or famous, perhaps calmer and more beautiful, possibly with the best food ever tasted, along with neighborhood stories and curiosities to be discovered in tiny galleries or in hidden food and wine shops. Florence and its treasures are ready to be unveiled. Classes include tastings in gelaterie, gastronomie, enoteche, visits to food-related city spots, and suggestive walks in the secret Florence. The course is intended to provide academic knowledge through guided field learning activities that include research, on-site involvement, and topic assessment for each food and wine themed walk in Florence. The classroom approach of this course is based on experiencing the city of Florence as the academic space for learning and engagement. Classes are not held in a traditional, frontal-style setting; each lesson is carefully mapped for curricular content and featured locations: lectures, observations, exercises, analysis, and reflections on presented topics are held in relevant sites that are accounted for in the academic planning, syllabus, and related course material. Coursework and submissions will be regularly assessed on the MyFUA platform through daily assignments in addition to exams, papers, and projects. Learning through the on-site classroom approach fosters a deeper understanding of the cultural environment of Florence and how it is related to the subject of study represented by the course, and allows the overall experience to contribute to the students' academic and personal enrichment.
Contact Hours: 45
Through a series of walks and visits through art and design this course intends to show famous and hidden fashion paths in Florence. A journey through time and space to discover the place that marked the birth of Italian fashion and opened the doors to Made in Italy. Back in 1954 Florence was the star of the fashion system, anticipating trends and steeling the exclusive scene from Paris. Italy embraced the new in fashion through the talent and genius of Giovanni Battista Giorgini, who staged the first ever Italian fashion shows in Florence. Students will discover a city of exquisite taste, tradition and artistic craftsmanship. Starting from the location of the first Italian cat walk held in the Sala Bianca of Palazzo Pitti, they will learn how to map the fashion environment of the city. From Renaissance to modern day inspiration, fashion is kept alive in the products that were designed here and that grace the beautiful city today. Designers, such as Gucci, Salvatore Ferragamo, Emilio Pucci, Stefano Ricci, Ermanno Scervino, and Roberto Cavalli, have all developed and changed through the years and they have all surely blossomed here in Florence. The course is intended to provide academic knowledge through guided field learning activities that include research, on-site involvement, and topic assessment for each fashion themed walk in Florence. The classroom approach of this course is based on experiencing the city of Florence as the academic space for learning and engagement. Classes are not held in a traditional, frontal-style setting; each lesson is carefully mapped for curricular content and featured locations: lectures, observations, exercises, analysis, and reflections on presented topics are held in relevant sites that are accounted for in the academic planning, syllabus, and related course material. Coursework and submissions will be regularly assessed on the MyFUA platform through daily assignments in addition to exams, papers, and projects. Learning through the on-site classroom approach fosters a deeper understanding of the cultural environment of Florence and how it is related to the subject of study represented by the course, and allows the overall experience to contribute to the students' academic and personal enrichment.
Contact Hours: 45
3.0 Credits
General Horticulture | Course #: HCGHHT350 | Open
Through this special project course, students are involved in horticultural practices with a focus on community and wellbeing. Students will engage in plant-related activities to foster the cognitive, social, emotional, and physical wellbeing of different groups of users and types of contexts. Activities will focus on indoor/outdoor gardens through the use of tools, equipment, structures, and techniques used in horticultural practices. Topics include principles of horticulture, plant propagation, soils and soil cultivation, pests and diseases, watering management, and garden care. Students will experience first-hand the restorative powers of gardens, landscapes, and green spaces through direct experiences aimed at restoring the connectivity between green sustainability and society. Gardens in the urban landscape of Florence city center and the FUA-AUF campus network provide a rich backdrop for the field-based practices of this placement course. This special project course features experiential learning hours with our Community Engagement Member Institutions (CEMI).
Contact Hours: 150
3.0 Credits
Hospitality & Tourism Management | Course #: HPHTRO350 | Open
This course will prepare students to work, run, and manage a retail shop successfully and provides theoretical insights into customer expectations and service delivery. Throughout the course, standard elements of a retail shop will be analyzed and focus on retail management will be given. This class will strengthen decision-making skills regarding expense planning, suppliers, store layout, and promotional strategies. Under the supervision of seasoned professionals, students will spend a portion of the course operating the school retail spaces (fashion retail store, restaurant, pastry shop) that are open to the local community. Here, theoretical knowledge, shop floor management skills, and ability to perform head office functions will all be developed in the context of retail. In order to offer a comprehensive view of retail management, experiential learning activities are scheduled in varying types of retailers, each of them characterized by different competitors, products sold, customers, and style of service required. This class includes experiential learning with CEMI.
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 #: HPFBSM330 | Open
Pre-requisite: This course features an Experiential Learning project with shifts at Fedora and Ganzo
The front of house area of any restaurant should be carefully planned in order to balance ambiance with function. Restaurant seating, wait stations, and waiting areas are just a few of the areas to consider when planning a restaurant dining room. The course focuses on all aspects that characterize the front of the house experience. Emphasis is placed on the importance of the front of the house to properly reflect the restaurant concept and the necessity of planning front of the house spaces for efficiency. Furthermore, the course considers the pivotal role of excellent customer service and the training methods of front of the house staff.
Contact Hours: 45
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
3.0 Credits
Architectural Restoration & History of Architecture | Course #: IDRHAR340 | Open
This course explores the principal architects, monuments and themes of fifteenth and sixteenth century Italian architecture. The course includes site visits in the city of Florence. Emphasis will be on Renaissance architecture in Florence, but will also include architectural developments in Rome, Urbino, Mantua, Verona and Vicenza. Special topics will include: architectural theory, Medici and papal patronage, urban planning, and church and palace design. A special focus will be dedicated to architects: Brunelleschi, Alberti, Michelozzo, Giuliano Sangallo, Bramante, Antonio Sangallo the Younger, Michelangelo, Giulio Romano and Palladio. Visits to key Renaissance buildings and urban spaces in Florence are included.
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
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 on-line. Assignments will focus on helping the student find an individual voice, on developing ideas and honing them through revision and drafting, on writing for different audiences, and on the inclusion of photographs in their written work. For those students who wish to combine their own photographic work with their travel writing, the course schedule does not conflict with Digital Photography and Travel Photography classes. Emphasis will also be placed on the students' ability to evaluate and critique their own work and that of others. At the end of the semester students will see their work published in an in-house publication.
Contact Hours: 45
This course examines the context in which the Italian fashion system was born. Topics begin from the evolution of fashion from the post-WWII period to the present and address the role and influence of media and culture on factors such as economic and social status, the arts, and other issues that influenced fashion. Students explore fashion's connection to identity, body, politics, gender, ethnicity, sexuality, class, and how fashion and media are interrelated with these aspects of culture.
Contact Hours: 45
This course explores the principal architects, monuments and themes of fifteenth and sixteenth century Italian architecture. The course includes site visits in the city of Florence. Emphasis will be on Renaissance architecture in Florence, but will also include architectural developments in Rome, Urbino, Mantua, Verona and Vicenza. Special topics will include: architectural theory, Medici and papal patronage, urban planning, and church and palace design. A special focus will be dedicated to architects: Brunelleschi, Alberti, Michelozzo, Giuliano Sangallo, Bramante, Antonio Sangallo the Younger, Michelangelo, Giulio Romano and Palladio. Visits to key Renaissance buildings and urban spaces in Florence are included.
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
Health & Humanities | Course #: LSHHLN160 | Open
This course offers a comprehensive approach to wellness, nutrition, and fitness from a lifetime perspective. Course topics will examine how healthy lifestyles span across the continuum of lifespans and ages with a focus on how dietary and fitness needs evolve throughout the four main life-stages: childhood, youth, adulthood, and for the elderly. Theoretical core concepts of how dietary and fitness needs are correlated to mental health and adapt according to each life-stage will be addressed along with a comparative focus on the Italian and Mediterranean approach. In addition to in-class lectures, the course features hands-on field experiences in nutrition labs for healthy diets and physical activities held in local Italian fitness facilities. Students will implement course topics and to cultivate student motivation for incorporating them into their own daily lives.
Contact Hours: 45
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
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 Italys 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
Experiential Learning | Course #: PSELRD480 | Open
Pre-requisite: Baking Techniques II: Italian Pastry Techniques or equivalent.
Dessert is the last dish of a meal, mainly eaten for pleasure thus must be tempting, balanced and somehow matching the meal in an appropriate way. This course covers the preparation and service of hot and cold desserts with a focus on individual cakes and restaurant desserts, and the components involved in their preparation. Students will learn and understand the differences between pastry lab and restaurant kitchen organization, the different logic of production and the importance of offering home-made desserts matching special dietary requirements. Emphasis will be placed on station organization, timing, and stations coordination for restaurant dessert production and service. Students will experience fried products, cakes, tarts, souffl, stirred and baked custards, mousses and bavarians and will understand the characteristics of a gourmet dessert. The production will concentrate on individual portion desserts as well as traditional style whole cakes and tortes to be portioned. Special focus will be placed on dessert sauces, decorations and plating styles. Students will learn the history of restaurant desserts and understand the different needs and the organization of a restaurant depending on its style and concept. Students will develop a dessert menu from the perspective of variety in the offer, costs, and practicality. 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: Baking Techniques II: Italian Pastry Techniques or equivalent.
Contact Hours: 150
6.0 Credits
Experiential Learning | Course #: PSELRD495 | 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
This course introduces students to the basics of how to assemble personal portfolios that exhibit strength of imagination and prove professional skills and competence. Whether the focus is fashion and accessories design, graphic design, interior design, digital photography, or fine arts, a finely tailored portfolio is an essential element for applications and interviews. A successful portfolio documents the creative process and displays an individual's talents and qualifications. Its purpose is to feature an evolving, experimental process that adequately expresses the trajectory and growth of ideas. Coursework will include the exploration of visual strategies, formats, styles, and multimedia to best promote the student's self-image. By demonstrating mastery of techniques and overall creativity, portfolios are an important opportunity that can support applications to new academic opportunities, including internships and scholarships, as well as first employment.
Contact Hours: 45
3.0 Credits
Experiential Learning | Course #: PSSPFP350 | Open
Pre-requisite: Prerequisites: Cover letter, CV, and material pertinent to the chosen area, interview
This placement allows the student to interact with the local fashion economy through FLY Fashion Loves You, the retail store operated by the students and faculty members of FAST. This special project involves proposing, designing, and producing high quality garments and accessories for FLY, whose merchandise sales generate scholarships for future fashion students and represent the categories of emerging Italian designers, high quality vintage, and items created through the academic outcomes of FUA students and faculty. Duties include but are not limited to merchandise analysis for brainstorming, design proposals, and garment and accessory production in the laboratory spaces of FAST, the academic department that houses FLY. Garments produced will permanently remain at FLY for placement in window displays, photoshoots and other special installations throughout the seasons. EL hours may be distributed from Monday through Friday. Additional materials/Dress code: Business casual attire for dress code. Prerequisites: Cover letter, CV, portfolio of previous work, and material pertinent to the chosen area, interview.
Contact Hours: 150
3.0 Credits
Experiential Learning | Course #: PSSPFR350 | Open
Pre-requisite: Cover letter, CV, and material pertinent to the chosen area, interview
This special project allows the student to interact with the local fashion economy through FLY Fashion Loves You, the retail store operated by the students and faculty members of FAST. The fashion retail management special project involves store organization, business procedures and client relations. Students will have the chance to be immersed in the fashion retail industry through duties that include but are not limited to sales, stocking, floor management, customer service, promotion, and research. EL hours may be distributed from Monday through Friday. This special project course features experiential learning hours with our Community Engagement Member Institutions (CEMI). CEMI are dynamic learning environments created to foster learning through a structured interaction with the community. Students will be involved in learning by doing through real projects and integration with the local population and territory in order to remove cultural and learning barriers as well as to develop a strong likelihood for success in life. The experiential learning hours are fully supervised by instructors who track students step by step during their learning experience, monitor and advise according to student needs, and support student initiative. This unique learning model allows students to benefit from an all-encompassing educational experience based on theory and practice in real enterprises, learning of comprehensive operational processes, problem-solving, leadership, and management. Additional materials/Dress code: Business casual attire for dress code Prerequisites: Cover letter, CV, and material pertinent to the chosen area, interview.
Contact Hours: 150
3.0 Credits
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 #: PSSPGR350 | Open
Pre-requisite: Cover letter, CV, and material pertinent to the chosen area, interview.
This special project allows students to interact with the local community in Florence through experiential learning in collaboration with the Community Engagement Member Institutions affiliated with Florence University of the Arts. These community projects are directly linked to the academic divisions of FUA and open to the general public in order to share academic results with the greater community. 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 #: PSSPHT350 | Open
Pre-requisite: Cover letter, CV, and material pertinent to the chosen area, interview.
Through this special project course, students are involved in horticultural practices with a focus on community and wellbeing. Students will engage in plant-related activities to foster the cognitive, social, emotional, and physical wellbeing of different groups of users and types of contexts. Activities will focus on indoor/outdoor gardens through the use of tools, equipment, structures, and techniques used in horticultural practices. Topics include principles of horticulture, plant propagation, soils and soil cultivation, pests and diseases, watering management, and garden care. Students will experience first-hand the restorative powers of gardens, landscapes, and green spaces through direct experiences aimed at restoring the connectivity between green sustainability and society. Gardens in the urban landscape of Florence city center and the FUA-AUF campus network provide a rich backdrop for the field-based practices of this placement course. 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.⨠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: Plant-based practices, horticultural therapy research, plant profiling and archiving, garden care and management, watering and propagation, final portfolio. Additional materials/Dress code: Garden-appropriate attire and protective clothing/shoes. Not applicable to remote option. Prerequisites: Cover letter, CV, and material pertinent to the chosen area, interview.
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 #: PSSPSE350 | 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 placement may require PM shifts or shifts that take place on weekends. This special project course features experiential learning hours with our Community Engagement Member Institutions (CEMI). CEMI are dynamic learning environments created to foster learning through a structured interaction with the community. Students will be involved in learning by doing through real projects and integration with the local population and territory in order to remove cultural and learning barriers as well as to develop a strong likelihood for success in life. The experiential learning hours are fully supervised by instructors who track students step by step during their learning experience, monitor and advise according to student needs, and support student initiative. This unique learning model allows students to benefit from an all-encompassing educational experience based on theory and practice in real enterprises, learning of comprehensive operational processes, problem-solving, leadership, and management.
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
Sports Sciences | Course #: SHSSLN160 | Open
This course offers a comprehensive approach to wellness, nutrition, and fitness from a lifetime perspective. Course topics will examine how healthy lifestyles span across the continuum of lifespans and ages with a focus on how dietary and fitness needs evolve throughout the four main life-stages: childhood, youth, adulthood, and for the elderly. Theoretical core concepts of how dietary and fitness needs are correlated to mental health and adapt according to each life-stage will be addressed along with a comparative focus on the Italian and Mediterranean approach. In addition to in-class lectures, the course features hands-on field experiences in nutrition labs for healthy diets and physical activities held in local Italian fitness facilities. Students will implement course topics and to cultivate student motivation for incorporating them into their own daily lives.
Contact Hours: 45
3.0 Credits
Art History | Course #: AH 196 | Open
Pre-requisite: Mandatory trip to Florence
A survey course covering the innovations of the Early Renaissance to the High Renaissance (14th into the 16th Century). The works of Brunelleschi, Alberti, Donatello, Ghiberti, Masaccio, Botticelli, Ghirlandaio, Pollaiuolo, Leonardo da Vinci, Michelangelo, Bramante and Raphael and others will be studied.
Contact Hours: 45
3.0 Credits
Art History | Course #: AH 267 | Open
Coming soon
Contact Hours: 45
Specialized courses offered periodically on specific aspects of the art of the modern and contemporary world. Courses are normally research-led topics on an area of current academic concern. May be taken more than once for credit with different topics.
Contact Hours: 45
3.0 Credits
Art History | Course #: AH 289 | Open
Pre-requisite: On-site: activity fee 25 euros or $33
Rome City Series - An on-site course that enables the student to visit many of the major and minor monuments of Baroque Rome - churches, palaces,piazze, etc. - and thus to study firsthand important works by such artists as Bernini, Borromini, Caravaggio and Pietro da Cortona, among others. On site activity fee may apply.
Contact Hours: 45
3.0 Credits
Art History | Course #: AH 290 | Open
Pre-requisite: On-site activity fee 40 euros or $52
Rome City Series - This on-site course considers the art and architecture of ancient Rome through visits to museums and archaeological sites. The course covers the visual culture and architecture of Rome beginning with the late Bronze Age and ending with the time of Constantine. A broad variety of issues are raised, including patronage, style and iconography, artistic and architectural techniques, Roman religion, business and entertainment. On site activity fee may apply. On Site Activity Fee may apply.
Contact Hours: 45
3.0 Credits
Art History | Course #: AH 294 | Open
Pre-requisite: Activity fee 25 euros or $33
Rome City Series - This on-site course will study the monuments of Renaissance Rome: painting, sculpture and architecture produced by such masters as Bramante, Raphael, and Michelangelo, all attracted to the lucrative service of popes, cardinals and nobles of the Roman court. On-site classes will investigate examples of palace and villa architecture, chapel decoration that encompasses altarpieces and funerary sculpture, as well as urbanistic projects where the city itself was considered as a work of art. In-class lectures will introduce historical context and theory allowing the student to understand artworks studied conceptually and place commissions of painting and sculpture within a socio-historic framework.
Contact Hours: 45
3.0 Credits
Art History | Course #: AH 373 | Open
Pre-requisite: One previous course in Art History or permission of the instructor. Partially on-site; mandatory overnight trip to Naples; activity fee: €25 or $33
Caravaggio (1571-1610) provides a noteworthy case study of how an artists fame changes over time when the works of art do not. Best known for his striking representation of light and use of naturalism, his anecdote-filled biographies led to a negative assessment of the artist and his works. The course looks at the artist's output from an array of historical, thematic, and methodological points of view. The aim is to arrive at an understanding of Caravaggio's works within their historical context from the 17th century to the present day. This course is composed of 30% on-site classes, with a mandatory overnight field trip to Naples (activity fee 25 euro or $33).
Contact Hours: 45
This course considers management problems of founders, owners, managers, and investors in small business. Acquisitions, location, organization control, labor relations, finances, taxation, and other topics of interest to entrepreneurial business management will be analyzed.
Contact Hours: 45
This course considers some of the most important ethical issues in business today. Students will examine such issues as businesses responsibilities to shareholders, workers and consumers, the pros and cons of a "free market," the challenges raised by globalization and environmental destruction, the idea of "ethical" consumption, and the particular dilemmas faced by Western businesses working in foreign countries. Issues will be studied through a selection of contemporary cases, arguments, and broader theories, along with much class discussion, with the aim of helping students develop a familiarity with the issues and the ability to discuss and defend their own opinions.
Contact Hours: 45
3.0 Credits
Business | Course #: BUS 305 | Open
Pre-requisite: Junior standing
This course examines the entrepreneurial process, from recognizing opportunity to planning, organizing and growing a new venture. We will highlight innovation and its methods and applications on business opportunity analysis. Topics covered also include significance, status, problems and requirements of entrepreneurial businesses. This course will serve as a foundation for students who might want to own a business, and it is meant to be accessible also for non business majors.
* This course is requirement of the Certificate in Entrepreneurship *
* This course is requirement of the Certificate in Entrepreneurship *
Contact Hours: 45
3.0 Credits
Business | Course #: BUS 330 | Open
Pre-requisite: Junior Standing, EC 202. Recommended: MKT 301
The objective of this course is to expose students to the essential elements of international business with particular emphasis on how it differs from domestic business. An extensive use of case studies provides a basis for class discussion, allowing students to develop their analytical skills and apply their theoretical knowledge.
* Global Leaders Certificate Program approved course *
* Global Leaders Certificate Program approved course *
Contact Hours: 45
3.0 Credits
Management | Course #: MGT 301 | Open
Pre-requisite: Sophomore Standing
Introduction to the manager's role and the management process in the context of organizations and society. Focus on effective management of the corporation in a changing society and on improved decision making and communication. Processes covered: planning, organizing, coordinating and controlling. Teamwork and individual participation are emphasized.
Contact Hours: 45
The course examines human personality, behavior and relationships as applied to business, industrial and organizational settings. Topics include: social systems at work; human needs, attitudes, human relations; leadership patterns, group dynamics, teamwork, communication, motivation, participation and reward system; technology and people, managing change, models of organizational behavior and management. Teamwork and group participation are emphasized.
Contact Hours: 45
3.0 Credits
Management | Course #: MGT 330 | Open
Pre-requisite: MGT 301, MA 208
Management issues related to the procurement and allocations of resources in the production of goods and services in order to meet organizational goals. Topics covered include product and process design. facility size, location and layout, quality management, production planning and control.
Contact Hours: 45
3.0 Credits
Management | Course #: MGT 399 | Open
coming soon
Contact Hours: 45
3.0 Credits
Marketing | Course #: MKT 301 | Open
Pre-requisite: EC 201, MA 208
This course will give students a solid understanding of the fundamentals of the strategic marketing planning process including: methods and tools of market assessment, customer segmentation analysis, development of the value proposition, positioning and planning of marketing tactics designed to deliver value to targeted stakeholders.
Emphasis is placed on the need to align marketing principles and theories with the management skills needed for the preparation of a marketing plan. Students will be able to analyze opportunities and threats in both the macro and micro-environments. Students will also conduct a marketing research gathering data for effective decision-making and will develop their ability to evaluate gaps.
In this course, students will begin to learn how to conduct a competitive analysis, analyze environmental trend, forecast changing market demand and develop competitive marketing strategies.
Emphasis is placed on the need to align marketing principles and theories with the management skills needed for the preparation of a marketing plan. Students will be able to analyze opportunities and threats in both the macro and micro-environments. Students will also conduct a marketing research gathering data for effective decision-making and will develop their ability to evaluate gaps.
In this course, students will begin to learn how to conduct a competitive analysis, analyze environmental trend, forecast changing market demand and develop competitive marketing strategies.
Contact Hours: 45
Social, cultural, and psychological factors influencing the behavior of consumers. Models of buyer behavior, consumption patterns, market segmentation, attitude formation and change, brand loyalty, adoption of innovations and store choice decisions. Implications of consumer research for marketing management.
Contact Hours: 45
3.0 Credits
Marketing | Course #: MKT 320 | Open
Pre-requisite: MKT 301
This course first examines the basic principles underlying consumer information processing and how marketing can influence this process. It then addresses the design, coordination, and management of marketing communications, focusing on the role of integrated marketing communications in the marketing process, particularly as it relates to branding. The second part of the course may take the form of an extended case study/IMC plan or may address special topics: for example, the relationship between public relations (PR) and marketing, the history and development of advertising and public relations, public opinion and its role in IMC planning, media relations, research for campaign design, global communication, and crisis management.
Contact Hours: 45
An investigation of the marketing concept in a global environment. Factors in assessing world marketing opportunities; international marketing of products, pricing, distribution and promotion program development in dynamic world markets. Marketing practices which various businesses adapt to the international environment are studied. Attention is also given to comparative marketing systems, and planning and organizing for export-import operations.
Contact Hours: 45
During the course students will undertake studies on brand assessment, goal setting; defining brand equity and target; Crafting a Communication Strategy; Establishing the Marketing, Communications, Public Relations and Media Strategies; Building the Marketing Plan; and Measurement and Strategic Brand Audit. Students will complete a group project where they choose a brand or create their own and take on the role as brand manage to build, manager and market a brand using successful public relations, communications, and media strategies.
Contact Hours: 45
The course examines the principal myths of Classical Greece and Rome, with some reference to their evolution from earlier local and Mediterranean legends, deities, and religions. The importance of these myths in the literature and art of the Western World will be discussed.
Contact Hours: 45
3.0 Credits
Classical Studies | Course #: CL 278 | Open
Pre-requisite: EN 110 with a grade of C or above
This course focuses on the literature of Ancient Rome and its role in shaping modern notions about the customs, social practices, and ideas of its citizens. Emphasis will be placed on using Roman literature as a means of studying Roman civilization, while simultaneously examining stylistics and literary techniques particular to the genres of comedy, rhetoric, epic and lyric poetry, satire and history. Texts, which vary, are chosen from Terence, Plautus, Cicero, Catullus, Virgil, Horace, Ovid, Tacitus, and Juvenal. All texts are studied in translation.
Contact Hours: 45
This course surveys the history of ancient Rome and Italy, focusing on the origins and metamorphoses of Rome from its archaic foundations as an Italic-Latinate kingship to an imperial city. The course examines the establishment, expansion, and conflicts of the Republican period; the political and cultural revolution of the Augustan; the innovations of the High Empire; and the transition into Late Antiquity. Course materials include the writings of ancient authors in translation (these may include Polybius, Sallust, Cicero, Livy, Augustus, Suetonius, and/or Tacitus) as well as modern historians and archaeologists, along with considerations of Roman art, architecture, and archaeology.
Contact Hours: 45
This course surveys the history of ancient Rome and Italy, focusing on the origins and metamorphoses of Rome from its archaic foundations as an Italic-Latinate kingship to an imperial city. The course examines the establishment, expansion, and conflicts of the Republican period; the political and cultural revolution of the Augustan; the innovations of the High Empire; and the transition into Late Antiquity. Course materials include the writings of ancient authors in translation (these may include Polybius, Sallust, Cicero, Livy, Augustus, Suetonius, and/or Tacitus) as well as modern historians and archaeologists, along with considerations of Roman art, architecture, and archaeology.
Contact Hours: 45
This course is a first introduction to the study of the Ancient Greek language. It is designed to equip the student with the basics (grammar, vocabulary, syntax) of the Ancient Greek in its most widely known form, that of the dialect of classical Athens.
The aim of this course is to give a thorough introduction and preparation for reading original texts written by Aesop, Menander, Xenophon and others. Being an introductory course, no knowledge of Ancient Greek is assumed.
The aim of this course is to give a thorough introduction and preparation for reading original texts written by Aesop, Menander, Xenophon and others. Being an introductory course, no knowledge of Ancient Greek is assumed.
Contact Hours: 45
Introduction to Latin syntax, vocabulary, and simple sentence structures. This first-semester course will complete all the first three declensions of nouns, present, imperfect, future and perfect verb tenses, subject, object and possessive pronouns. Study of cognate words in Latin/English will be a frequent subject of study. The course will also examine the Roman cultural context such as history, daily life, religion mythology and politics. Students will translate sentences for practice from English to Latin and vice versa on a daily basis. There will be an introduction to continuous prose passages from the original authors or adapted for study to be translated throughout the course.
Contact Hours: 45
An exploration of some of the historical and political conditions that make intercultural communication possible, the barriers that exist to effective intercultural communication, and possible solutions to the problem of intercultural misunderstanding. The course examines examples of differences in communication styles not only between cultures but also within. As a result, issues of race, nation, class, gender, religion, immigration, and sexual orientation will be of significant concern. The course stresses the notion that knowledge of human beings is always knowledge produced from a particular location and for a particular purpose. As a result it encourages students to think carefully about the discipline of Intercultural Communication, ÃÂits conditions of possibility, its assumptions, and its blind spots, as well the need to be mindful of the limitations and interests of our positioning as investigating subjects.
* Global Leaders Certificate Program approved course *
* Global Leaders Certificate Program approved course *
Contact Hours: 45
coming soon
Contact Hours: 45
This course provides students with an introduction to the fundamentals of rhetoric and how they are applied in oral communication, and how these principles and concepts lead to effective public speaking. Students will learn how to prepare and organize persuasive speeches by learning the fundamental structures of the persuasive speech. In addition, students will begin to acquire basic skills in critical reasoning, including how to structure a thesis statement and support it through a specific line of reasoning using idea subordination, coordination, and parallel structure.
Contact Hours: 45
From photojournalism to Instagram, 21st century communication is primarily image-based. Whether its mass media, individual expression, social media or alternative media, images are used for promoting ideas, products, information and political discourses. In this course students investigate the role of visual culture in daily life, exploring fine art, popular culture, film, television, advertising, business communications, propaganda, viral social media and information graphics. As a critical introduction to visual communication, this course mixes theory, analysis and practical activities for an applied understanding of key issues, including the relationship between images, power and politics; the historical practice of looking; visual media analysis; spectatorship; historic evolution of visual codes; impact of visual technologies; media literacy; information graphics literacy; and global visual culture.
Contact Hours: 45
This course is designed as an introduction to the art, history, and business of film. It presents an introduction to film aesthetics and the formal properties of film, locating specific styles and narrative forms within specific classical and alternative film movements. Film theories and critical strategies for the analysis of film will be investigated. The course will be divided into weekly screenings and lectures.
Contact Hours: 45
This course introduces students to the technical, conceptual, and aesthetic skills involved in video production through the single camera mode of production. Still the most dominant mode of film and video production, the single camera mode places an emphasis on using the camera to fullest capacity of artistic expression. In addition to the multiple skills and concepts involved with the camera, the course also introduces students to the principles and technologies of lighting, audio recording and mixing, and non-linear digital video editing. Special focus is given to producing content for successful web distribution.
Contact Hours: 45
3.0 Credits
Communications | Course #: DJRN 399 | Open
Pre-requisite: EN 110 with a grade of C or above; Recommended: DJRN 221
These courses are specialized and advanced courses in the field of Digital Journalism.
Contact Hours: 45
3.0 Credits
Media Studies | Course #: CMS/GDR 360 | Open
Pre-requisite: COM 220
Using contemporary theoretical approaches, this course examines both Race and Gender as social constructions, and the role and function of Cinema and Television texts in circulating and contesting those constructions. Focusing on analyzing Cinema and Television texts for their construction of meaning, this course looks at the complex ideological operations at stake in the operations, maintenance, and resistance to meanings constructed around race and gender.
Contact Hours: 45
An analysis of the social, aesthetic, political, and rhetorical implications of cinematic representations of Rome, from silent films to the present. This course will evaluate and discuss ten primary films, along with excerpts from a number of others. We will consider five main topics: Images of Ancient Rome; Before and After World War II; "Americans" in Rome, and Rome in America; Fellini's Rome; and Urban Angst, Roman Style. As the semester progresses, we will consider how Rome functions as a "character" in the movies, as well as how The Eternal City comprises the mise-en-scene. We will assess the artistic representations of Roman monuments and streetscapes on movie sets, as opposed to location shooting. Special attention will be given to memory construction, as well as the rhetoric of "places and spaces" (how the physical/symbolic setting influences us). In this course, students will visit cinematic landmarks in Rome and write about their experiences.
Contact Hours: 45
3.0 Credits
Media Studies | Course #: DJRN 329 | Open
Pre-requisite: EN 110 with a grade of C or above
Coming soon
Contact Hours: 45
This course provides an overview of sound culture and nonlinear audio production with an emphasis on theoretical, historical and practical approaches. In this introductory-level course, students will gain familiarity with the historical trajectory of sound technology and sound art, and get an overview of the theoretical reflections that have accompanied sound artistic creation as well as the basic tools and techniques for nonlinear audio production. The projects devised for the class are aimed at improving listening skills, raise awareness of aural and sonic experience and integrate sound with narrative visual media, so as to allow students to communicate and conceptualize with sound. During the course of the session three fundamental aspects of sound will be addressed: 1)Sound as Sound/Listening/ Field Recordings/ Soundscapes; 2) Sonic Narratives; 3) Sound & Image Relations.
Contact Hours: 45
An introductory course covering the most commonly used microcomputer applications, including the DOS operating system, Windows, word processing, and spread sheets.
Contact Hours: 45
This course introduces fundamental computer programming concepts using a high-level language and a modern development environment. Programming skills include sequential, selection, and repetition control structures, functions, input and output, primitive data types, basic data structures including arrays and pointers, objects, and classes. Software engineering skills include problem solving, program design, and debugging practices. The goal of this course is to advance studentsâ computational thinking, educate them to use programs as tools in their own field of study, and to provide them with fundamental knowledge of programming strategies.
Contact Hours: 45
3.0 Credits
Computer Science | Course #: CS 200 | Open
Pre-requisite: Placement into MA 197 or completion of MA 100 or MA 101
Coming soon
Contact Hours: 45
3.0 Credits
Computer Science | Course #: CS 212 | Open
Pre-requisite: CS 160, MA 100/101
Coming soon
Contact Hours: 45
This course provides a review of elementary algebra for students who need further preparation for pre-calculus. Students enroll in this course on the basis of a placement examination. The course covers the basic operations of addition, subtraction, multiplication and division involving algebraic expressions; factoring of polynomial expressions; exponents and radicals; solving linear equations, quadratic equations and systems of linear equations; and applications involving these concepts. This course does not satisfy the General Distribution Requirement in Mathematics and Science.
This course is a review of intermediate algebra and has few prerequisites other than elementary familiarity with numbers and simple geometric concepts such as: finding the least common multiple of two or more numbers, manipulating fractions, calculating the area of a triangle, square, rectangle, circle, etc. Its objective is to prepare students for Pre-calculus.
This course is a review of intermediate algebra and has few prerequisites other than elementary familiarity with numbers and simple geometric concepts such as: finding the least common multiple of two or more numbers, manipulating fractions, calculating the area of a triangle, square, rectangle, circle, etc. Its objective is to prepare students for Pre-calculus.
Contact Hours: 45
3.0 Credits
Mathematics | Course #: MA 198 | Open
Pre-requisite: MA 197 with a grade of C- or above
This course explores the fundamental topics of traditional Calculus such as limits, continuity, differentiation and anti-differentiation, with emphasis on the business and economics applications of maximization, minimization, optimization, and decision making.
Contact Hours: 45
3.0 Credits
Mathematics | Course #: MA 208 | Open
Pre-requisite: Placement into MA 197 or completion of MA 100 or MA 101 with a grade of C- or above
An introduction to descriptive statistics, elementary probability theory and inferential statistics. Included are: mean, median, mode and standard deviation; probability distributions, binomial probabilities and the normal distribution; problems of estimation; hypothesis testing, and an introduction to simple linear regression.
Contact Hours: 45
3.0 Credits
Mathematics | Course #: MA 209 | Open
Pre-requisite: CS 110, MA 208 with a grade of C- or above
A continuation of Statistics I. Topics include more advanced hypothesis testing, regression analysis, analysis of variance, non-parametric tests, time series analysis and decision- making techniques.
Contact Hours: 45
3.0 Credits
Mathematics | Course #: MA 299 | Open
Pre-requisite: MA 198 with a grade of C- or above
The course is a further development of Calculus and at a more advanced level. After covering traditional topics such as techniques of integration, differential equations and the study of several variables, attention is given to business and economics applications (constrained optimization, Lagrange multipliers, Method of Least Squares, Numerical approximation, Taylor series, etc.)
Contact Hours: 45
This course introduces students to the techniques of linear algebra and to the concepts upon which the techniques are based. Topics include: vectors, matrix algebra, systems of linear equations, and related geometry in Euclidean spaces. Fundamentals of vector spaces, linear transformations, eigenvalues and associated eigenvectors.
Contact Hours: 45
3.0 Credits
Mathematics | Course #: MA 495 | Open
Pre-requisite: MA 299, MA 491 Multivariable calculus and Matrix Algebra
This course provides an introduction to ordinary differential equations. These equations contain a function of one independent variable and its derivatives. The term "ordinary" is used in contrast with the term partial differential equation which may be with respect to more than one independent variable. Ordinary differential equations and applications, with integrated use of computing, student projects; first-order equations; higher order linear equations; systems of linear equations, Laplace transforms; introduction to nonlinear equations and systems, phase plane, stability.
Contact Hours: 45
3.0 Credits
Creative Writing | Course #: CW 350 | Open
Pre-requisite: EN 110 or permission of instructor
This class is proposed for those who want to explore the pleasures and rigors of writing fiction. Throughout the course writing exercises, reading and discussing one another s writing in workshop format, as well as developing a portfolio of writing, will be required. The emphasis is on literary development as both a reader and a writer.
This course will enhance the students ability to do the following:
-To understand the importance of elements of the craft: image, voice, character setting and story
-To read examples of published fiction, as well as examples of student works
-To develop skill in writing and revising fiction
-To practice and develop discussion and analysis skills through written and oral assignments
-To learn self-motivation for developing your writing from an idea into a polished final draft
-To appreciate the development and revision processes of creative writing
This course will enhance the students ability to do the following:
-To understand the importance of elements of the craft: image, voice, character setting and story
-To read examples of published fiction, as well as examples of student works
-To develop skill in writing and revising fiction
-To practice and develop discussion and analysis skills through written and oral assignments
-To learn self-motivation for developing your writing from an idea into a polished final draft
-To appreciate the development and revision processes of creative writing
Contact Hours: 45
3.0 Credits
Creative Writing | Course #: CW 354 | Open
Pre-requisite: EN 110
To develop the creative, editorial, and reading habits needed for the production of poems; to develop self-editing skills; to foster an aesthetic sensibility for use in writing poems.
Contact Hours: 45
3.0 Credits
Creative Writing | Course #: CW 356 | Open
Pre-requisite: EN 110
This interdisciplinary writing workshop employs the city of Rome as its muse and offers instruction in several genres of creative writing. By examining a variety of works inspired by the Eternal City, students will learn how to evaluate literature in light of an aesthetic and historic precedent, as well as participate in the long tradition of international writers who have recreated Rome on the page. The course will also problematize Rome, exploring the ancient city s contemporary contradictions and complexities and the way writers both perpetuate and dismantle certain myths, such as the illusory La Dolce Vita. Writing workshops will acquaint students with the techniques and tools used to critique and incorporate critical feedback into their own revision process. Through studied writing practice and the examination of the Roman setting as a vital literary component, students will generate a final portfolio of textual interpretations in response to the Eternal City.
Contact Hours: 45
3.0 Credits
English Composition | Course #: EN 105 | Open
Pre-requisite: Placement via JCU English Composition Placement Exam
This course concentrates on the development of effective paragraph writing in essays while introducing students to the various rhetorical modes. Elements covered include outlining, the introduction-body-conclusion structure, thesis statements, topic sentences, supporting arguments, and transition signals. Students will also become familiar with the fundamentals of MLA style, research and sourcing, as well as information literacy. To develop these skills, students will write in- and out-of-class essays. Critical reading is also integral to the course, and students will analyze peer writing as well as good expository models. Students must receive a grade of C or above in this course to be eligible to take EN 110. Individual students in EN 105 may be required to complete additional hours in the English Writing Center as part of their course requirements.
Contact Hours: 45
3.0 Credits
English Composition | Course #: EN 110 | Open
Pre-requisite: Completion of EN 103 with a grade of C or above OR completion of EN 105 with a grade of C or above
This course reinforces the skills needed to write well-organized essays, focusing specifically on argumentative essays. Elements covered include thesis development, critical reading, organizing and outlining, paraphrasing and summarizing, and citation and documentation standards. Techniques of academic research and the use of the library and other research facilities are discussed. In addition to regular in- and out-of-class reading and writing assignments, students are required to write a fully documented research paper. Students must receive a grade of C or above in this course to fulfill the University English Composition requirement and to be eligible to take courses in English literature. Individual students in EN 110 may be required to complete additional hours in the English Writing Center as part of their course requirements.
Contact Hours: 45
3.0 Credits
English Composition | Course #: EN 211 | Open
Pre-requisite: EN110 with a grade of C or above
By examining short stories, this course develops students'Â critical abilities in reading and writing about narrative fiction. The students are introduced to a comparative perspective on literature and learn to identify and evaluate the short story'Âs formal elements, acquiring the skill to read fiction critically, to look beyond the content, to appreciate the ambiguities and complexities of the literary text, and to communicate their findings in critical papers of academic quality. The selection of short stories may vary, offering a historical perspective, a thematic one, or a selection of masterpieces in the genre.
Contact Hours: 45
3.0 Credits
English Literature | Course #: EN 200 | Open
Pre-requisite: EN 110 with a grade of C or above
Presupposing no previous knowledge of literature, this course deals in an intensive manner with a very limited selection of works in four genres, poetry, short story, drama and novel. Students learn the basic literary terms that they need to know to approach literary texts. They are required to do close readings of the assigned text, use various critical approaches and write critical essays on the specified readings.
Contact Hours: 45
3.0 Credits
English Literature | Course #: EN 245 | Open
Pre-requisite: EN 110 with a grade of C or higher
This course is a general introduction to Shakespeare's plays and an in-depth study of a selection of representative plays including a comedy, a history, a tragedy, and a romance. Through the close reading of the plays selected for the course, students will learn how to analyze a theatrical text, will study the Elizabethan stage in its day, and consider Shakespeare's cultural inheritance. This is a reading and writing intensive course. Students in 200-level literature classes are required to produce 4-5,000 words of critical writing.
Contact Hours: 45
3.0 Credits
Economics | Course #: EC 201 | Open
Pre-requisite: MA 101 or MA 102 Recommended: EN 105
This course introduces the students to the basic principles of microeconomics and the study of the behavior of individual agents, such as consumers and producers. The first part of the course reviews the determinants of demand and supply, the characteristics of market equilibrium, the concept of social welfare, and the consequences of price controls, taxation, and externalities on social welfare. The second part of the course deals with market theory, with a review of cost concepts and market structures: competition, monopoly, oligopoly and imperfect competition.
Contact Hours: 45
3.0 Credits
Economics | Course #: EC 202 | Open
Pre-requisite: MA 101 or MA102 Recommended: EN 105
An introduction to the basic principles of the macroeconomy such as: national income accounting, determination of national income, business cycles, inflation, unemployment, fiscal and monetary policy, macroeconomics in the open economy, and economic growth.
Contact Hours: 45
3.0 Credits
Economics | Course #: EC 316 | Open
Pre-requisite: Junior in standing, EC 201, EC 202
An introduction to international trade and finance. Analysis of the causes and consequences of international trade and investment. Major topics include: international trade theory, international trade policy, exchange rates and open-economy macroeconomics, and international macroeconomic policy.
Contact Hours: 45
3.0 Credits
Economics | Course #: EC 350 | Open
Pre-requisite: EC 201, EC 202, EN 110
This course will explore the history and development of economic theories, focusing on the analytical aspects of different theoretical systems. The ideas of famous economists on production, consumption, and distribution of wealth will be examined, as well as their predictions on the future of the capitalist system, its strengths and weaknesses, with the aim of acquiring an enhanced overview of present economic problems. Considerable attention will also be paid to biographical and institutional elements as the necessary background for a full understanding of the different authorsâ views.
Contact Hours: 45
3.0 Credits
Economics | Course #: EC 380 | Open
Pre-requisite: EC 201, EC 202
This course addresses the main economic problems concerning the environment, to equip students to analyze policies concerning water and air pollution, energy, climate change, and human health. This course combines theoretical analysis with discussions of such specific topics as sustainable development and international cooperation, renewable energy, and state-of-the-art production technology.
Contact Hours: 45
Introduction to basic accounting methods and concepts; preparation of principal financial statements; application of accounting principles to the main asset, liability, and owners' equity accounts.
Contact Hours: 45
This course focuses on the role of accounting in the management process and where accounting can provide critical support to management decision making. Cost-volume relations are introduced, along with identification of costs relevant to management decisions. Process costing and job costing systems are covered. The development of a master plan, preparation of flexible budgets, and responsibility accounting are covered, and the influences of quantitative techniques on managerial accounting are introduced.
Contact Hours: 45
3.0 Credits
Finance | Course #: FIN 301 | Open
Pre-requisite: FIN 201, FIN 202, EC 202, MA 208
This course examines both the theoretical and applied foundations necessary for making decisions in financial management. Main topics include the financial system, international financial markets, efficient markets, analysis of risk and return, basic portfolio theory, valuation, capital budgeting, and capital structure management.
Contact Hours: 45
The course emphasizes the structure and analysis of international capital and financial markets, Euro-currency financing and the financing of international transactions.
Contact Hours: 45
This course will introduce the student to chemical engineering and the fundamental principles of chemical process analysis. The student will gain experience in the application of problem-solving techniques in a variety of process-related problems. Aspects of professional development as a chemical engineer will be presented and integrated into course material.
Contact Hours: 45
coming soon
Contact Hours: 45
This course provides an introduction to statics, the branch of mechanics that is concerned with the analysis of loads (force and torque, or "moment") on physical systems in static equilibrium, that is, in a state where the relative positions of subsystems do not vary over time, or where components and structures are at a constant velocity. When in static equilibrium, the system is either at rest, or its center of mass moves at constant velocity. Course content includes vector algebra, forces, couples, moments, resultants of force couple systems; friction, equilibrium analysis of particles and finite bodies, centroids; and applications.
Contact Hours: 45
3.0 Credits
Engineering | Course #: ENGR 211 | Open
The course provides a study of the fundamentals of solid mechanics of deformable bodies. The engineering structures covered in this course are determinate and indeterminate assemblies of tension members, columns (including buckling), beams (flexural members), shafts (torsional members), and thin-walled pressure vessels (tanks). The course also contains an introduction to common categories and types of engineering materials and their failure mechanisms. The importance of safety factors and their application in the Allowable Stress Design philosophy is emphasized throughout the course, leading to an enhanced awareness of the professional and ethical responsibilities inherent to the role of the engineer.
Contact Hours: 45
3.0 Credits
Engineering | Course #: ENGR 213 | Open
Pre-requisite: Principles of Chemistry; Introduction to Physics
This course provides an introduction to Thermodynamics, a branch of physics concerned with heat and temperature and their relation to energy and work. It defines macroscopic variables, such as internal energy, entropy, and pressure that partly describe a body of matter or radiation. It states that the behavior of those variables is subject to general constraints that are common to all materials, not the peculiar properties of particular materials. These general constraints are expressed in the four laws of thermodynamics, which can be explained by statistical mechanics, in terms of the microscopic constituents. The course includes basic elements of classical thermodynamics, including first and second laws, properties of pure materials, ideal gas law, reversibility and irreversibility, and Carnot cycle; control volume analysis of closed simple systems and open systems at steady state; engineering applications, including cycles; psychrometrics.
Contact Hours: 45
3.0 Credits
Engineering | Course #: ENGR 220 | Open
Pre-requisite: MA 299
This course covers theory and application of fluid statics, momentum transfer, and viscous fluid flow. Fundamentals of microscopic phenomena and application to macroscopic systems are addressed. Course work covers both open-channel and conduit (pipe) flow. The fluid statics and dynamics of incompressible and compressible fluids are considered.
Contact Hours: 45
An introduction to digital systems and microcontroller programming including basic logic functions, microprocessor architecture, input and display devices, sensors, motors, and C programming for microcontrollers. The emphasis is on programming a microcontroller in C for practical applications.
Contact Hours: 45
coming soon
Contact Hours: 45
3.0 Credits
Engineering | Course #: ENGR 240 | Open
Pre-requisite: ENGR 210, MA 495
Contact Hours: 45
3.0 Credits
Italian Language | Course #: IT 101 | Open
Pre-requisite: This course carries 4 semester hours of credit, except for Summer sessions, when it carries 3 semester hours of credit.
This course is designed to give students basic communicative ability in Italian. By presenting the language in a variety of authentic contexts, the course also seeks to provide an introduction to Italian culture and society. Students work on all four language skills: speaking, listening comprehension, reading and writing.
Contact Hours: 45
3.0 Credits
Italian Language | Course #: IT 102 | Open
Pre-requisite: Placement or IT 101
A continuation of IT 101, this course aims at developing and reinforcing the language skills acquired in Introductory Italian I, while placing special emphasis on oral communication. Placement is required or IT 101.
Contact Hours: 45
3.0 Credits
Italian Language | Course #: IT 201 | Open
Pre-requisite: Placement, IT 102 or IT 103
A continuation of IT 102, this course focuses on consolidating the student's ability to use Italian effectively. Emphasis is given to grammar review and vocabulary expansion. Selected readings acquaint students with contemporary Italy.
Contact Hours: 45
This course explores the history of Europe and its relations with the larger world from the French Revolution to the outbreak of World War I. In it, students investigate the cultural, diplomatic, economic, political, and social developments that shaped the lives of nineteenth-century Europeans. Significant attention will be given to the relationship between Europeans and peoples in other parts of the world, the development of new political ideologies and systems, and the ways in which everyday life and culture changed during this period.
Contact Hours: 45
3.0 Credits
History | Course #: HS 324 | Open
Coming soon
Contact Hours: 45
3.0 Credits
History | Course #: HS 368 | Open
Pre-requisite: Junior Standing, EN 110
The seminar analyzes the history of Counterculture in the United States of America and examines the impact that Counterculture had during the Sixties and early Seventies (and the legacy and influence that certain particular experiences and ideas have had on later generations). The Other America also aims through the words of Whitman, Steinbeck, Woody Guthrie, Kerouac, Dylan, Springsteen and many other writers, poets, activists and musicians to observe the inequities encountered by different American minorities in the 20th Century and to disclose their strategies of survival as they have sought justice and dignity.
Contact Hours: 45
The course provides a historical introduction to philosophical reflection through reading and discussion of major works in the Western philosophical tradition. The course requires attentive outside reading to enable the individual student to engage him- or herself in active classroom discussions and argumentation and thus to progress in the learning and practicing of philosophical analysis and thoughtful discourse.
Contact Hours: 45
This course outlines the rise of philosophical thinking, from Pre-Socratic thought to St. Augustine. The first fundamental philosophical questions will be discussed and assessed: What is change? What is being? What is the relationship between thinking and being? Do we know the world through sensations or through ideas? What is matter? How did the universe begin? Does it have finality? Is a universal ethic possible?
Contact Hours: 45
3.0 Credits
Religious Studies | Course #: PH/RL 224 | Open
How are moral standards established? How do we differentiate right from wrong? Why should we be ethical? This course will seek to provide both religious and philosophical answers to these questions. We will begin studying the ethical code of Christianity, which provides us with a divine command to act ethically, and a divine example to imitate, that of Christ's sacrifice. We then compare this code to that of Buddhism, which uses the concepts of reincarnation and interdependency to instill morality in its adherents and stresses that human suffering can be overcome only through ethical action. We then turn to philosophical theories, studying the ethical theories of ancient Greek philosophers Aristotle and Plato, the duty ethics of modern philosopher Kant and postmodern philosopher Lvinas, the utilitarian ethics of Bentham and the ethics of desire of Spinoza, as well as Nietzsche's plea to rid ethics of morality. Finally, we will assess the relevance of these theories in a discussion of cultural relativism, and apply these views to current debates (euthanasia, abortion, ecology, bio-technology, suicide, the death penalty)
Contact Hours: 45
3.0 Credits
Religious Studies | Course #: RL 221 | Open
The history of the Catholic church is essentially intertwined with the history of Western Civilization over the past 2,000 years. The aspirations and struggles of Christendom constitute the fabric of the Christian tradition as it unfolds throughout time. This course represents an historical survey of the Church from its primitive beginnings in Jerusalem (c. 33 A.D.) to the Pontificate of John Paul II (1920-2005). The development of the course will trace the major events, ideas and people that went into the shaping of the Western Church, without ignoring the fundamental importance and influence of the doctrine of Jesus Christ regarding the institution he founded.
Contact Hours: 45
This course is an introduction to the theory and practice of International Affairs. The course discusses the main schools of international politics, the determinants and actors of foreign policy, the main conflicts which have characterized the post-World War II era, the problems of war and peace, and the recent trends in globalization.
Contact Hours: 45
An introduction to the nature, sources and application of law in international relations. Recognition of states, international organizations, companies and individuals. The effect of treaties and other agreements, nationality, jurisdiction, law of the sea and air space, immunities from jurisdiction, law of war, human rights and international crimes.
Contact Hours: 45
3.0 Credits
Political Science | Course #: PL 357 | Open
Pre-requisite: Junior Standing
This course will cover the beginnings of this interaction from the rise of Islam as a faith to Italy's involvement in the 2011 Libyan war and introduce the students to varying themes that characterize this interaction. This course will transcend wide expanses of time and geographic boundaries. We will cover the study of Muslim societies in Italy ranging from Medieval Muslim communities in Sicily and then jump to the North African Muslim communities of the 20th century. It will examine Italian excursions in the Middle East from the Crusades to the Italian experience in Libya in 1911. It will deal with the Middle Eastern commodities Italy imported from this region, ranging from sugar in the 13th century to oil in the 20th century. To sum up, this course focuses not only on diplomatic and political history, but on the circulation of ideas, the interaction between societies, and how trade and art forms created links between the Middle East and the Italian peninsula from the early Islamic era to the 21st century.
Contact Hours: 45
This course examines public policy challenges in addressing international environmental protection. Students will examine such issues as climate change, sustainable development, protection of biodiversity/ecosystems/species, resource extraction and energy, which involve conflicting value systems enmeshed in complex power relationships. This course draws students’ attention to issues of scale, interconnectedness, boundaries, and the importance of creating solutions that are workable across and between jurisdictions. Students will engage these global challenges in order to develop the knowledge, and the problem solving and communications skills, to facilitate environmental policy work in the international arena.
Contact Hours: 45
This course explores the ways in which the social and cultural constructions of gender influence the nature and practice of political life. The course revolves around two themes: exclusion and empowerment, and examines the practices, policies and structures that exclude different genders, as well as the strategies and repertoires of different gendered communities to protect their rights and interests and promote equality. The course is organized around a variety of topics, blending issues of exclusion and empowerment. The course begins by laying out debates surrounding gender and key themes used to examine the topic in psychology, biology, sociology and economics. We then move to examine specific synergies between gender and politics, exploring the issues of political representation, political participation, public policy, the body politic, the political economy, development, violence, rights, political mobilization and transnational issues. Using case studies, as well as lessons from practitioners, the course surveys a variety of issues and debates related to gender and politics.
Contact Hours: 45
A general introduction to the study of human behavior, how heredity and environmental, social, and physiological factors affect human development and behavior. Motivation, emotion, learning, intelligence, perception, and memory, and how they work. An overview of the various psychological schools of thought on human development and personality. A brief exposure to research and discussions of the findings and implications of psychology data on some major contemporary problems.
Contact Hours: 45
3.0 Credits
Psychology | Course #: PS 312 | Open
Pre-requisite: PS 210 (PS 307 recommended)
Coming soon
Contact Hours: 45
3.0 Credits
Psychology | Course #: PS 314 | Open
Pre-requisite: Junior Standing, PS 101
Coming soon
Contact Hours: 45
The course provides a general introduction to the science of developmental psychology and its applications. A number of questions will be addressed, including: What develops and when; The contribution of nature and nurture to developmental change; Mechanisms of change; The role of the child and the larger sociocultural context in shaping development; Continuity and discontinuity in development; Methods used to address the above topics; Application of developmental research to everyday issues.
Contact Hours: 45
Personality is generally defined as an individual'Âs unique stable pattern of thinking, feeling and behaving, and its study has been an extremely important focus in scientific psychology. This course examines the various theories of personality and, according to each theory, a personality's structure and development. The scope of theories studied will be from the Freudian tradition through to Trait Theories, Biological Perspectives, Behavioral/Social Learning theories, Humanistic/Existential models and finally to more current Cognitive theories.
Contact Hours: 45
Italy's deep-rooted network of local food knowledge is an excellent example for students to understand what food culture is, how food scenarios changed with industrialization, and how they are evolving further today. This course presents students with the basic tools necessary for better understanding Italian food culture. Its broad perspective encompasses traditional farming and processing techniques, the industrial and global food economy and changing consumption habits. Its anthropological approach draws from classical and modern writing. Italy is world-famous for its produce diversity and vibrant peasant traditions. By exploring the complex set of influences forming the Italian food culture, students will acquire an analytical approach enabling them to read through the other "foodscapes" that they encounter in their home country or abroad, and eventually choose, value and embrace career paths into the food sector. Even apparently simple, everyday food staples contain layers of significance connecting to the following topics: the peculiar man-nature relationship needed for their production; preserving and cooking techniques; the influences from foreign cooking philosophies and/or crops; the pressure of the global market; and the type of socialization involved during the meal.
Contact Hours: 45
This on-site course, which will be conducted in English, aims to introduce students to a sociological analysis of contemporary Rome. It focuses on the changes which are occurring in the citys populations, its neighborhoods and patterns of daily life and commerce, and challenges conventional images of what it is to be a Roman today. On-site classes will be held in a variety of neighborhoods in the city in order to analyze the area's role as a social entity and its relationship with the wider urban context. We will examine the issues and problems facing Rome today, such as housing, degradation and renewal, environmental questions, transportation, multiculturalism, wealth and poverty, social conflict and political identities. These issues will be contextualized within theories of urban sociology and also within an explanation of Rome's urban development over the centuries and, in particular, since it became the national capital in 1870. Through readings, film clips, interviews and guest speakers, students will also analyze the way the city is narrated by some of its residents.
Contact Hours: 45
3.0 Credits
Sociology | Course #: SOSC/NS 260 | Open
Coming soon
Contact Hours: 45
This course makes use of the unparalleled resource that is the city of Rome itself; each class meets at a different site around the city. Students work in sketchbook form, creating over the course of the term a diary of visual encounters. Instruction, apart from brief discussions of the sites themselves, focuses on efficient visual note-taking: the quick description of form, awareness of light, and the development of volume in space.
Contact Hours: 45
3.0 Credits
Studio Art | Course #: AS 204 | Open
Pre-requisite: This class requires a materials fee of €75/$85 to cover all basic art supplies
This course offers an exploration of the expressive possibilities of ink, watercolor, and acrylic. Painting is done mostly on paper, directly from life, both in the studio and outdoors. Emphasis is on control of color, the creation of a coherent pictorial space, and the discovery of technical effects which suggest light, form, and movement.
Contact Hours: 45
3.0 Credits
Studio Art | Course #: AS 251 | Open
Pre-requisite: This class requires a materials fee of 75 euro/$85 to cover all basic art supplies
Coming soon
Contact Hours: 45
3.0 Credits
Studio Art | Course #: AS 289 | Open
Pre-requisite: Cameras need functions selector M,A,S,P; a tripod is recommended. Laptop with photoshop software
The main objective of the course is to prepare students to learn the use of the NEW CAMERAS, their settings, and the new perspectives in photography given by the use of specific SOFTWARE. The students will be able to create their own Portfolio, including eight/ten photos, and a one written page explanation of their work. In this part of the course the teacher and the fellow classmates following two criteria will critique the works: Techniques and Creativity. The best pictures of all students will be presented with a multimedia slide show during the final exhibition of classes.
Pre-requisite for the course: each participant must have his/her own digital camera with a wide lens or an optical zoom 3x or more and/or 35mm TTL camera with 28/80mm lens zoom or equivalents.
Pre-requisite for the course: each participant must have his/her own digital camera with a wide lens or an optical zoom 3x or more and/or 35mm TTL camera with 28/80mm lens zoom or equivalents.
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 C is a combination of two distinct programs:
- John Cabot University Summer 5 weeks I 2023 (3 – 6 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. John Cabot University
Students select 1 or 2 elective courses for a total of 3 – 6 US credits. JCU Courses run Monday – Thursday, meeting 2 or 4 days per week. SAI students complete their course registration directly with JCU through their JCU student account. Students receive their student account login about 2 weeks before registration opens. JCU courses are competitive, and students should complete their course registration on the registration date. JCU course registration begins on the following date:
Summer I: Coming soon
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 Rome program, and their arrival day in Florence (see calendar below). The SCOPE C program cost includes one additional night in Rome housing, to cover this gap. Students are responsible for independently traveling from Rome to Florence (likely via train).
| Pre-Departure Calendar | |
|---|---|
| March 3 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 16 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 18 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 18 2023 |
Balance of Total Program Fee Due |
| Coming soon |
JCU Course Registration Opens Students wishing to defer payment until financial aid disbursement must submit the financial aid verification forms to SAI by this date. |
| On-Site Calendar | |
|---|---|
| May 17 2023 |
Rome Arrival & Housing Check-in Students fly into Rome Fiumicino Airport (FCO). SAI airport pickup is provided between 9:00am and 12:00pm, and students are transferred to SAI housing. |
| May 18 – 20 2023 |
Rome Orientation Mandatory SAI and JCU orientations introduce students to their city while covering safety, policies, housing, and culture. |
| May 22 2023 |
Rome Classes Begin |
| June 23 2023 |
Rome Classes End & Final Exams |
| June 24 2023 |
Rome Program End SCOPE students remain in Rome housing one extra night. |
| June 25 2023 |
Rome Housing Check-out & Florence Arrival Students must move out of Rome 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 26 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 26 2023 |
Florence Final Registration Course changes are not allowed after this date. |
| June 27 2023 |
Florence Classes Begin |
| July 13 2023 |
Florence Final Exams |
| July 14 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: Rome 3 credits + FUA 3 credits Includes tuition, standard housing and SAI 360° Services (see What’s Included). |
$11,100 |
| Program Fee: Rome 6 credits + FUA 3 credits Includes tuition, standard housing and SAI 360° Services (see What’s Included). |
$12,550 |
| Program Fee: Rome 3 credits + FUA 6 credits Includes tuition, standard housing and SAI 360° Services (see What’s Included). |
$12,550 |
| Program Fee: Rome 6 credits + FUA 6 credits Includes tuition, standard housing and SAI 360° Services (see What’s Included). |
$14,000 |
| Optional / Additional Fees: | |
| Optional Private Room Housing Supplement Private room in a shared apartment, with a shared bathroom. |
$1,600 |
| 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 Rome | $900 | $1,800 |
| Immigration Processing Declaration of presence |
$36 | $36 |
| Books, Supplies & Course Fees | $100 / course | $300 / course |
| Meals Includes groceries and eating out. |
$650 / month | $800 / month |
| Personal Expenses | $300 / month | $400 / month |
| Transportation within Rome Public transportation, with some taxi rides |
$125 / 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.
Rome Welcome Day Excursion – Escape to the Roman Hills
SAI welcomes students with a day trip to Frascati in the beautiful Roman hills. Frascati played a pivotal role in history from the time of the Roman Empire to WWII and now offers a glimpse into small-town Italian life today. Students will tour the town and learn about its history, enjoy the views from a local vineyard, and share a meal ‘al fresco’ in the town square which offers breathtaking views of Rome from above.
Sun and Sports at Lake Bracciano
Students will escape the summer heat with a day of water sports and relaxation at Lake Bracciano. Students will have the chance to kayak and paddle-board, explore the quaint nearby fishing village, or simply soak up some rays along the black sand beach.
“La Luna sul Colosseo” – Colosseum Night Tour
“The Moon above the Colosseum” is one of the main attractions in Rome during the summer months. As day gives way to night and after the crowds have all gone home, SAI will take students to visit the Eternal City’s most important monument. Students will be guided through the history of this amazing amphitheater, exploring its most important areas, including the underground chambers and arena floor – both of which are usually closed to the public.
Rome Farewell Event
Students celebrate the end of a successful term abroad and say their goodbyes over a delicious Italian meal.
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: 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. SAI on-site staff is available to respond to any maintenance needs that may arise.
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.