Summer Combo
SCOPE F Florence & Rome 2018
7 weeks / 7 credits

SAI Summer Combination Programs & Experiences (SCOPE) allow students to enroll in back-to-back programs in two different SAI cities at a reduced cost. In 2018, SAI SCOPE F offers students the combination of Florence University of the Arts (FUA) and Italiaidea Institute, a language school in Rome. Students begin in Florence in the 3 week Summer II term, enrolling in one 3 credit elective course, with the option of adding a second. Students then travel independently to Rome for Italiaidea’s 4 week Summer II term, enrolling in one intensive 4 credit Italian language course.


Application Deadline
March 20, 2018
Apps accepted after deadline as space permits

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

Highlights

  • Combine programs and save $1,600!
  • Study in two top Italian cities in one summer
  • Spend an unforgettable summer abroad

Program Dates
June 3, 2018 – July 21, 2018


Eligibility Requirements

Age: 18+

Academic Year: Freshman (1st year) or above.

Cumulative GPA:* 2.75 (on a 4.0 scale)

*contact SAI if you don’t meet requirements



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 & Visual Design
FUA: Italian Studies & Linguistics
FUA: Liberal Arts
FUA: Life Studies & Human Services
FUA: Professional Studies & Experiential Learning
FUA: Sports & Health Sciences
Italiaidea: Language

FUA: Business & Economics

3.0 Credits
Entrepreneurship Resources | Course #: BU ER FB 310 | Open
Family enterprises have always been central to the social and economic fabric of Italy. some of the world's oldest family companies are Italian and the city of Florence represents a very important starting point for some of these. The course will explore the evolution, characteristics and significance of Italian family firms and it will also analyze the changes and trends in italian family business over the centuries and how this system with 2,000 years of history behind is reacting to an age of increasing European unity and integration, mass immigration to Italy, globalization and competition with China and India. The first part of the course will give an overview of the history of family-owned firms from the Roman empire to the present day and their role in the social, political and economic life of Italy. The second part will consider case studies in different sectors: wine and food, fashion, the automobile industry and the hospitality sector.
Contact Hours: 45

FUA: Communications & Publishing

3.0 Credits
Advertising | Course #: CP CR CM 360 | 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

FUA: Digital Imaging & Visual Arts

3.0 Credits
Photograohy | Course #: DI PH SP 220 | Open
Street photographers strive to capture the life and culture of city streets, searching for what Henri Cartier-Bresson, probably the most famous street photographer of all, termed the Decisive Moment When it comes to street photography, many photographers traditionally choose to work in black and white, focusing the viewers attention on the subject by eliminating the distraction of color. Wide-angle lenses are used by photographers who like to get in close to the action, a method that encourages interaction between the photographer and subject. Another technique is to use a lens with a long focal length to take photos from a distance and throw the background out of focus. Techniques mastered by Cartier-Bresson, Garry Winogrand and Costas will be examined.
Contact Hours: 45

FUA: Fashion Accessories & Tech

3.0 Credits
Accessories Design & Technology | Course #: FT AD AD 250 | Open
This course is an introduction to accessory design. Students will be exposed to a variety of design materials. Emphasis will be placed on three-dimensional sketching and on creative detail design of: footwear, handbags (including embellished evening bags), small leather goods, gloves, and belts. The course includes a historical overview of personal accessories from ancient Egypt to the present. Field trips will include: trade fairs, a leather factory and the Ferragamo Museum.

(90 hours: 45 lecture hours - 45 studio hours)
Contact Hours: 90
3.0 Credits
Fashion Merchandising | Course #: FT FM FB 330 | Open
This course addresses the new professional shopper profile by examining both the customer-oriented features of the industry as well as the general business principles of the fashion industry. Topics analyze the profession of the personal shopper, understanding the nature of services provided, as well as the strategies advised to clients from wardrobe analysis and purchasing. During the course, students will discuss fashion both in relationship to fashion history and international trends as well as communication and protocol for special occasions such as events. The final part of the class will include career guidance and marketing and promotion principles to build a customer base.
Contact Hours: 45

FUA: Fine Arts

3.0 Credits
Painting & Drawing | Course #: FA PD PA 225 | Open
In this foundational open-air painting course, students will explore and familiarize with the pleasures and challenges of painting outdoors. The students will acquire skills in the techniques of Plein Air oil painting and develop critical skills to evaluate paintings executed in this style. This course will also provide students with an in depth look at the various materials and products used for outdoor painting using wet techniques. Students will be introduced to the history and tradition of this genre; the conceptual in landscape painting will be emphasized with a specific focus on the Italian impressionists also known as the Macchiaioli. Sessions will be held in studio and at different outdoor venues in and around Florence.
Contact Hours: 45

FUA: Food & Wine Studies

3.0 Credits
Baking & Pastry | Course #: FW BP BI 325 | Open
Pre-requisite: Only for Culinary Arts and Baking Pastry Majors
Building on previous knowledge, students learn to mix, shape, bake, store, and distribute breads and rolls. Emphasis will be placed on increased use of traditional fermentation methods, equipment, and methods that emphasize flavor, texture, and appearance as well as techniques that increase shelf life. this course offers the opportunity to learn the principles and techniques of preparing multi-grain breads, sourdoughs, holiday or seasonal breads, and flat breads. Special emphasis will be placed on Italian regional breads; handling grains (such as soakers) for specialty breads; mixing, shaping, and finishing
specialty breads; and learning innovative baking methods.

(45 hours: 15 lecture hours - 30 hands on class hours)
Contact Hours: 45
3.0 Credits
Baking & Pastry | Course #: FW BP BP 550 | Open
Pre-requisite: Open to culinary arts and baking & pastry majors or students who have taken previous coursework in the above fields. Cover letter, CV, and material pertinent to the chosen area, interview.
Through this special project course, students are involved in back and front of the house operations at Fedora, the school pastry shop. The hands-on experience is designed to prepare future pastry chefs for the production of pastries, baked goods, and desserts. Emphasis is placed on proper baking techniques, knife and piping skills, and mixing methods. Students will learn how to adjust recipes to produce both products in large volumes and specialty items. Students will also perform front of the house duties in order to complete a comprehensive vision and understanding of the activities, functions, and organization of a baking and pastry shop for future entrepreneurial activities. This special project course features experiential learning hours with our Community Engagement Member Institutions (CEMI). CEMI are dynamic learning environments created to foster learning through a structured interaction with the community. Students will be involved in learning by doing through real projects and integration with the local population and territory in order to remove cultural and learning barriers as well as to develop a strong likelihood for success in life. The experiential learning hours are fully supervised by instructors who track students step by step during their learning experience, monitor and advise according to student needs, and support student initiative. This unique learning model allows students to benefit from an all-encompassing educational experience based on theory and practice in real enterprises, learning of comprehensive operational processes, problem-solving, leadership, and management.
Contact Hours: 150
3.0 Credits
Baking & Pastry | Course #: FW BP IC 440 | Open
Pre-requisite: Only for Culinary Arts and Baking Pastry Majors
3 semester credits (45 hours: 15 lecture hours - 30 hands on class hours)
This course introduces students to classically applied mediums used in
display work and decoration. Students will learn to execute specific
designs in pastillage, rolled fondant, gum paste, and royal icing, as well
as with poured, pulled, and blown sugar. Production, storing of all types
of candied fruits and Italian mostarda. Production and storing of jams
and conserves, fruit jellies, Italian croccante, sugar fondant, almond
paste.
Contact Hours: 45
3.0 Credits
Baking & Pastry | Course #: FW BP PT 475 | Open
Pre-requisite: Prerequisite: Baking Techniques I or equivalent
This course introduces non-yeast, laminated doughs and the preparation of pastry products using a variety of methods-lamination, blending, creaming, foaming, and thickening. Students will combine these methods in new products, to create savory items and frozen desserts, and to use basic finishing methods by applying glazes, filling pastries, creating simple sauces, and presenting products for service. The fundamentals of heat transfer as applied to pastries in the preparation of creams, custards, souffles, butter creams, meringues, and flavored whipped creams will also be studied. Students will taste and test the products created and will complete a research assignment.
Contact Hours: 150
3.0 Credits
Culinary Arts | Course #: FW CA HW 345 | Open
Recent decades have represented a dramatic change in the way we approach food. Food facts and information that are constantly updated and the ethics of sustainability have deeply influenced the worldwide awareness of food as the primary source of a healthy lifestyle. Italy has always stood out for its genuine cuisine characterized by fresh seasonal ingredients, an abundance of fruits and vegetables, healthy fats, and a distinct respect for food. This course will provide students with a complete overview of how food can be the basis of wellness, along with the practice of a positive lifestyle. Particular emphasis will be placed on seasonality, whole foods, and freshness, and contemporary innovations and traditional customs will be analyzed for the production of dishes and snacks that are both tasty and healthy. Course topics will also introduce students to the fundamentals of nutrition in order to better understand the aphorism We are what we eat and how this motto aligns with the Italian culinary tradition. Students will also complete a survey of the different dietary recommendations that have been researched and developed to examine how the field of dietetics is directly affected by social implications. Through hands-on experiences and on-site activities, students will experience the fundamentals of wellness-oriented cuisine and lifestyles. This class includes experiential learning with CEMI.
Contact Hours: 45
3.0 Credits
Culinary Arts | Course #: FW CA TF 340 | Open
Pre-requisite: Only for Culinary Arts and Baking Majors, Lab Fee Required
This course focuses on the preparation of dishes that distinguish traditional Italian cuisine. Students will learn how to use different ingredients to prepare representative Italian dishes. The fundamentals of cooking methods, techniques, and preparations utilized in Italian cuisine will be thoroughly covered; these concepts will prepare students continuing on to the intermediate and advanced sections of this course (II + III). Notions of the history of these dishes will also be discussed as students prepare the various recipes.

(45 hours: 15 lecture hours - 30 hands on class hours)
Contact Hours: 450
3.0 Credits
Culinary Arts | Course #: FW CA TF 440 | Open
Pre-requisite: Tradition of Italian Food I or equivalent. Only for Culinary Arts and Baking Pastry Majors.
This course continues to explore the tradition of Italian food through representative recipes. Emphasis will be given to more elaborate dishes, including the cleaning and preparation of shellfish, fresh pasta, food combination's, feast foods and banquets.

(45 hours: 15 lecture hours - 30 hands on class hours)
Contact Hours: 45
3.0 Credits
Culinary Arts | Course #: FW CA TF 503 | Open
Pre-requisite: Tradition of Italian Food II or equivalent. Only for Culinary Arts majors
This course continues to explore the tradition of Italian food through representative recipes. Emphasis will be given to more elaborate dishes, including the cleaning and preparation of shellfish, fresh pasta, food combination's, feast foods and banquets.

(45 hours: 15 lecture hours - 30 hands on class hours)
Contact Hours: 45
3.0 Credits
Culinary Arts | Course #: FW SP CA 470 | Open
Pre-requisite: Open to culinary arts and baking & pastry majors or students who have taken previous coursework in the above fields. Cover letter, CV, and material pertinent to the chosen area, interview.
Through this special project course, students are involved in back of the house operations at Ganzo, the school restaurant. Under the supervision of an Executive Chef who manages the operations of the kitchen, culinary arts experiential learning students are involved in the daily operations of the restaurant industry. Line cooks are entry-level kitchen positions that focus on learning technique, speed, and consistency. Students must be highly motivated and understand proper preparation techniques, become familiarized with recipes to ensure consistency, gain a command of timing in the kitchen, reduce and manage food waste, handle commercial kitchen equipment, and perform duties as directed by the kitchen brigade. This placement may require shifts that take place on weekends and holidays. This special project course features experiential learning hours with our Community Engagement Member Institutions (CEMI). CEMI are dynamic learning environments created to foster learning through a structured interaction with the community. Students will be involved in learning by doing through real projects and integration with the local population and territory in order to remove cultural and learning barriers as well as to develop a strong likelihood for success in life. The experiential learning hours are fully supervised by instructors who track students step by step during their learning experience, monitor and advise according to student needs, and support student initiative. This unique learning model allows students to benefit from an all-encompassing educational experience based on theory and practice in real enterprises, learning of comprehensive operational processes, problem-solving, leadership, and management.
Contact Hours: 150
3.0 Credits
Dietetics & Nutrition | Course #: FW DN LN 160 | 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
3.0 Credits
Dietetics & Nutrition | Course #: FW DN TF 480 | Open
Pre-requisite:
This course explores and examines the physiology of sensory organs and how we perceive flavors. From the simplicity of identifying the basic tastes to the complexity of aftertastes and aromas, the objective of this course is to train taste buds to better understand the mechanics of our senses as they interact with food. Why do we react positively to sweet taste? Why do we sometimes refuse bitter taste? Does umami really exist? The course will answer these and many other related questions in order define the tools to exmaine flavors that are not generally accepted but require a deeper understanding for appreciation. This course includes experiential learning hours with our Community Engagement Member Institutions (CEMI).CEMI are dynamic learning environments created to foster learning through a structured interaction with the community. In addition to regular lecture hours, students will be involved in learningby doingthrough real projects and integration with the local population and territory in order to remove cultural and learning barriers as well as to develop a strong likelihood for success in life. The experiential learning hours are fully supervised by instructors who track students step by step during their learning experience, monitor and advise according to student needs, and support student initiative. This unique learning model allows students to benefit from an all-encompassing educational experience based on theory and practice in real enterprises,learning of comprehensive operational processes, problem-solving, leadership, and management.
Contact Hours: 150
6.0 Credits
Food & Culture | Course #: FW FC CC 285 | Open
This field learning course engages the student in topics related to Italian civilization and culture through direct experience and on-going research. Places of historic, archeological, artistic, architectural, religious, and culinary importance will be introduced on-site as students are guided by the instructor to contextualize an interdisciplinary understanding of Italy. The 3-week course focuses on three distinct areas of geographic interest in Italy: Northern Italy and its relationship to Europe; Southern Italy's proximity to Middle Eastern and Mediterranean cultures; and Central Italy's cultural dominance due to the Etruscan, Roman, and Renaissance influence. Pre-course research is required through the analysis and study of designated resources and bibliographies. On-site fieldwork and assessment are conducted on a daily basis between the instructor and students. Discussion, recording, and presentation are essential forms of re-elaborating the course topics. The course aids students in acquiring a more sophisticated understanding of food culture as an interdisciplinary approach to Italian culture and society. This class includes field learning hours. Field learning is a method of educating through first-hand experience. Skills, knowledge, and experience are acquired outside of the traditional academic classroom setting and may include field activities, field research, and service learning projects. The field learning experience is cultural because it is intended to be wide-reaching, field-related content is not limited to the course subject but seeks to supplement and enrich academic topics. Students will have the opportunity to integrate theory and practice while experiencing Italian culture, art, and community within the Italian territory. Faculty will lead students in experiencing Italian culture through guided projects and field experiences as planned for the course. Field learning will be developed through classroom preparation, follow up projects, and guided learning outcomes. Field learning will provide students with the opportunity to develop skills and appreciate the multi-fold components of Italian Culture through direct experience. Field education will advance student learning as a relationship-centered process.
Contact Hours: 90
3.0 Credits
Food & Culture | Course #: FW FC FC 340 | Open
This course is targeted towards students with an interest in Italian food traditions, society, and culture. The main focus consists of what is generally defined as made in Italy-culture and style in post-war Italy. Also covered are the relationships between Italian traditions, folklore and contemporary Italian society drawing from examples including festivals, food, tourism and economy, and the influence of foreign civilizations. Students will be asked to regard the subject of food outside of the context of ingredients and the procedures used to create a dish; we will instead examine a large scale context in which food is either featured as a main component or an integral element in cultural situations. Thus the student is asked first and foremost to observe the presented material across an anthropologic lens that roves over the entire Italian peninsula. Lectures will be complemented by student cooking labs and tastings.
Contact Hours: 45
3.0 Credits
Food & Culture | Course #: FW FC FF 347 | Open
The city of Florence is a veritable mine of food and cultural experiences spanning from the kitchens of the Medici family, to the rustic regional cuisine of Tuscany, to growing rituals such as aperitivo, and high profile restaurants recognized internationally. The aim of this course is to introduce students to the food, street, and culture scenes that set Florence apart from other metropolitan cities, encourage the discussion of the historical weight of its storied past on the food culture of today, and construct a topographical map that indicates the pinpoints of Florence's thriving gastro-cultural activities. Lectures will be complemented by student cooking labs and tastings.
Contact Hours: 45
3.0 Credits
Food & Culture | Course #: FW FC HW 345 | Open
Recent decades have represented a dramatic change in the way we approach food. Food facts and information that are constantly updated and the ethics of sustainability have deeply influenced the worldwide awareness of food as the primary source of a healthy lifestyle. Italy has always stood out for its genuine cuisine characterized by fresh seasonal ingredients, an abundance of fruits and vegetables, healthy fats, and a distinct respect for food. This course will provide students with a complete overview of how food can be the basis of wellness, along with the practice of a positive lifestyle. Particular emphasis will be placed on seasonality, whole foods, and freshness, and contemporary innovations and traditional customs will be analyzed for the production of dishes and snacks that are both tasty and healthy. Course topics will also introduce students to the fundamentals of nutrition in order to better understand the aphorism We are what we eat and how this motto aligns with the Italian culinary tradition. Students will also complete a survey of the different dietary recommendations that have been researched and developed to examine how the field of dietetics is directly affected by social implications. Through hands-on experiences and on-site activities, students will experience the fundamentals of wellness-oriented cuisine and lifestyles. This class includes experiential learning with CEMI.
Contact Hours: 45
3.0 Credits
Food & Culture | Course #: FW FC SF 300 | Open
Considering the renewed global interest in local sourcing and the growth of Km practices (locally produced), the study of sustainable food systems is an essential component in the education of an ethically-minded food industry learner. The course takes its cue from the Italian example based on regionalism and the table as an expression of local territories, and how these factors have influenced the national food industry. It analyzes the industry and the production of food (fish, meat, dairy, fruit, vegetables, and grains) and focuses on packaging, trace-ability (labels),and distribution while exploring the social aspect of the food supply chain. Sustainability principles will be analyzed,as well as case studies in Italian food and beverage service and retailing. A strong focus is placed on seasonality, food policies, and food education. The course objective is to provide students with a solid conceptual framework in order to analyze the Italian food industry and the food production system from a sustainable perspective. Through the understanding of the broader concept of sustainability, students will be able to explore the social, economic, and environmental implications of food production and consumption and to identify the global threats in terms of public health. Students will develop critical skills by analyzing sustainability as active citizens, consumers, and entrepreneurs. The analysis and rethinking of economic, social, and agricultural alternatives the current food production system will also be developed. Lectures will be complemented by visits, food tours, tastings, and cooking labs.
Contact Hours: 45
3.0 Credits
Food, Family, & Consumer Sciences | Course #: FW FS FB 310 | Open
Family enterprises have always been central to the social and economic fabric of Italy. Some of the world's oldest family companies are Italian and the city of Florence represents a very important starting point for some of these. The course will explore the evolution, characteristics and significance of Italian family firms and it will also analyze the changes and trends in Italian family business over the centuries and how this system with 2,000 years of history behind is reacting to an age of increasing European unity and integration, mass immigration to Italy, globalization and competition with China and India. The first part of the course will give an overview of the history of family-owned firms from the Roman empire to the present day and their role in the social, political and economic life of Italy. The second part will consider case studies in different sectors: wine and food, fashion, the automobile industry and the hospitality sector.
Contact Hours: 45
3.0 Credits
Wine & Culture | Course #: FW WC TW 262 | Open
The course will introduce students to the outstanding richness of Tuscan wine typologies focusing particularly on a presentation of the most important wine growing areas in Tuscany. A general introduction to wine appreciation will be offered and a selection of Tuscan wines will be studied in terms of their characteristics.
Contact Hours: 45

FUA: Global Studies

6.0 Credits
Anthropology | Course #: GS AN CC 285 | Open
This field learning course engages the student in topics related to Italian civilization and culture through direct experience and on-going research. Places of historic, archeological, artistic, architectural, religious, and culinary importance will be introduced on-site as students are guided by the instructor to contextualize an interdisciplinary understanding of Italy. The 3-week course focuses on three distinct areas of geographic interest in Italy: Northern Italy and its relationship to Europe; Southern Italy's proximity to Middle Eastern and Mediterranean cultures; and Central Italy's cultural dominance due to the Etruscan, Roman, and Renaissance influence. Pre-course research is required through the analysis and study of designated resources and bibliographies. On-site fieldwork and assessment are conducted on a daily basis between the instructor and students. Discussion, recording, and presentation are essential forms of re-elaborating the course topics. The course aids students in acquiring a more sophisticated understanding of food culture as an interdisciplinary approach to Italian culture and society. This class includes field learning hours. Field learning is a method of educating through first-hand experience. Skills, knowledge, and experience are acquired outside of the traditional academic classroom setting and may include field activities, field research, and service learning projects. The field learning experience is cultural because it is intended to be wide-reaching, field-related content is not limited to the course subject but seeks to supplement and enrich academic topics. Students will have the opportunity to integrate theory and practice while experiencing Italian culture, art, and community within the Italian territory. Faculty will lead students in experiencing Italian culture through guided projects and field experiences as planned for the course. Field learning will be developed through classroom preparation, follow up projects, and guided learning outcomes. Field learning will provide students with the opportunity to develop skills and appreciate the multi-fold components of Italian Culture through direct experience. Field education will advance student learning as a relationship-centered process.
Contact Hours: 90
3.0 Credits
Anthropology | Course #: GS AN CI 202 | Open
The study of Italian culture helps the student to acquire a deep awareness of both cultural unity and regional diversity. This course is intended to provide students with an in-depth introduction to Italian culture and to broaden ones awareness and understanding of the role of cultural heritage in customs and lifestyles. Lectures will provide students with an organized, focused, and academic understanding of Italian history, art, architecture, food, religion and culture. The course provides additional enrichment through basic notions of Italian language and terminology along with assigned readings and a final paper. On-site teaching is a significant part of this course and is aimed to provide the student with an incomparable experience of studying important sites of artistic architectural and social relevance in present-day Italy. Students are encouraged to observe the sites through active participation and to discuss their observations using specific and analytic social assessment skills. Florence only.
Contact Hours: 45
3.0 Credits
Happiness Sciences | Course #: GS HS LN 160 | 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
Sustainable Development | Course #: GS SD SF 300 | Open
Considering the renewed global interest in local sourcing and the growth of Km practices (locally produced), the study of sustainable food systems is an essential component in the education of an ethically-minded food industry learner. The course takes its cue from the Italian example based on regionalism and the table as an expression of local territories, and how these factors have influenced the national food industry. It analyzes the industry and the production of food (fish, meat, dairy, fruit, vegetables, and grains) and focuses on packaging, trace-ability (labels),and distribution while exploring the social aspect of the food supply chain. Sustainability principles will be analyzed,as well as case studies in Italian food and beverage service and retailing. A strong focus is placed on seasonality,food policies,and food education. The course objective is to provide students with a solid conceptual framework in order to analyze the Italian food industry and the food production system from a sustainable perspective. Through the understanding of the broader concept of sustainability, students will be able to explore the social, economic, and environmental implications of food production and consumption and to identify the global threats in terms of public health. Students will develop critical skills by analyzing sustainability as active citizens, consumers, and entrepreneurs. The analysis and rethinking of economic, social, and agricultural alternatives the current food production system will also be developed. Lectures will be complemented by visits, food tours, tastings,and cooking labs.
Contact Hours: 45
3.0 Credits
Urban Studies | Course #: GS US SP 220 | Open
Street photographers strive to capture the life and culture of city streets, searching for what Henri Cartier-Bresson, probably the most famous street photographer of all, termed the Decisive Moment When it comes to street photography, many photographers traditionally choose to work in black and white, focusing the viewers attention on the subject by eliminating the distraction of color. Wide-angle lenses are used by photographers who like to get in close to the action, a method that encourages interaction between the photographer and subject. Another technique is to use a lens with a long focal length to take photos from a distance and throw the background out of focus. Techniques mastered by Cartier-Bresson, Garry Winogrand and Costas will be examined.
Contact Hours: 45

FUA: Horticulture

3.0 Credits
Viticulture | Course #: HC VO TW 262 | Open
The course will introduce students to the outstanding richness of the Tuscan wine tradition. Wine typologies representative of the region will be considered throughout the course, which focuses particularly on a detailed study of the most important wine production areas in Tuscany. A general introduction to wine appreciation will be featured along with the analysis of select Tuscan wines and their specific characteristics.

Mandatory Field Learning in Pienza and Montalcino:
Sunday June 11, 2017
Contact Hours: 45

FUA: Hospitality

3.0 Credits
Hospitality & Tourism Management | Course #: HP HT IE 200 | Open
The course will provide students with a solid grounding of coordination of events and entertainment. The class will focus on the historical evolution, organizational standards and career paths in the field of event management. The lessons will also address theory elements concerning the foundations of strategic planning, financial management, human resources management and event sponsorship. Students will be involved in hands-on projects developed by the schools event manager in order to experience directly many tasks related to the planning and carrying out of events.
This class features a project at Ganzo for Wednesday AperiGanzo. Students will be involved in Wednesday evening shifts as a part of class.

Mandatory Field Learning in Pienza and Montalcino:
Sunday, June 11, 2017
Contact Hours: 45
3.0 Credits
Restaurant, Food, & Beverage Management | Course #: HP FB SF 300 | Open
Development of a sustainable food system is an essential part of long term economic planning. the course focuses on food processing, packaging and distribution, exploring the social aspect of the food supply chain. Sustainability principles will be analyzed as well as case studies in food and beverage service and retailing.
Contact Hours: 45
3.0 Credits
Restaurant, Food, & Beverage Management | Course #: HP HT CM 360 | 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

FUA: Interior & Visual Design

3.0 Credits
Architectural Restoration & History of Architecture | Course #: ID RH AA 355 | Open
This course explores the principal architects and artists, monuments and themes from the fifteenth and sixteenth centuries in Italian art and architecture. Class time is divided equally between slide lectures and on-site visits in the city of Florence. Emphasis will be on Renaissance architecture in Florence, but will also include architectural developments in other Italian towns. Special topics will include: architectural theory, Medici and papal patronage, urban planning, and church and palace design. Attention will be given to architects such as Brunelleschi, Alberti, Michelozzo, Michelangelo and Leonardo, in addition to the visits to key Renaissance buildings and urban spaces in Florence.
Contact Hours: 45

FUA: Italian Studies & Linguistics

6.0 Credits
Italian Cultural Studies | Course #: IS IS CC 285 | Open
This field learning course engages the student in topics related to Italian civilization and culture through direct experience and on-going research. Places of historic, archeological, artistic, architectural, religious, and culinary importance will be introduced on-site as students are guided by the instructor to contextualize an interdisciplinary understanding of Italy. The 3-week course focuses on three distinct areas of geographic interest in Italy: Northern Italy and its relationship to Europe; Southern Italy's proximity to Middle Eastern and Mediterranean cultures; and Central Italy's cultural dominance due to the Etruscan, Roman, and Renaissance influence. Pre-course research is required through the analysis and study of designated resources and bibliographies. On-site fieldwork and assessment are conducted on a daily basis between the instructor and students. Discussion, recording, and presentation are essential forms of re-elaborating the course topics. The course aids students in acquiring a more sophisticated understanding of food culture as an interdisciplinary approach to Italian culture and society. This class includes field learning hours. Field learning is a method of educating through first-hand experience. Skills, knowledge, and experience are acquired outside of the traditional academic classroom setting and may include field activities, field research, and service learning projects. The field learning experience is cultural because it is intended to be wide-reaching, field-related content is not limited to the course subject but seeks to supplement and enrich academic topics. Students will have the opportunity to integrate theory and practice while experiencing Italian culture, art, and community within the Italian territory. Faculty will lead students in experiencing Italian culture through guided projects and field experiences as planned for the course. Field learning will be developed through classroom preparation, follow up projects, and guided learning outcomes. Field learning will provide students with the opportunity to develop skills and appreciate the multi-fold components of Italian Culture through direct experience. Field education will advance student learning as a relationship-centered process.
Contact Hours: 90
3.0 Credits
Italian Cultural Studies | Course #: IS IS CI 202 | Open
The study of Italian culture helps the student to acquire a deep awareness of both cultural unity and regional diversity. This course is intended to provide students with an in-depth introduction to Italian culture and to broaden ones awareness and understanding of the role of cultural heritage in customs and lifestyles. Lectures will provide students with an organized, focused, and academic understanding of Italian history, art, architecture, food, religion and culture. The course provides additional enrichment through basic notions of Italian language and terminology along with assigned readings and a final paper. On-site teaching is a significant part of this course and is aimed to provide the student with an incomparable experience of studying important sites of artistic architectural and social relevance in present-day Italy. Students are encouraged to observe the sites through active participation and to discuss their observations using specific and analytic social assessment skills. Florence only.




Contact Hours: 45
3.0 Credits
Italian Language | Course #: IS IT IB 101 | Open
This course develops basic conversation, reading and writing skills. Equal focus will be given to grammatical structures, vocabulary and conversation skills. Students will develop a vocabulary that will enable them to engage in simple but useful everyday conversations, thus enhancing and supporting their Italian experience. After taking this course, students will be able to express themselves in the Present tense, Passato Prossimo and to use both nouns and adjectives in the correct form with reference to gender and number. Emphasis will be given to oral expression of practical vocabulary and newly acquired grammar structures. This level is for absolute beginner students who have never studied Italian before.

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

Contact Hours: 45
3.0 Credits
Italian Language | Course #: IS IT II 250 | Open
Pre-requisite: Students entering at the intermediate level or above are required to take a placement test.
This level is for those students who already have an active knowledge of elementary language structures (i.e. the expression of past actions and events, the discussion of future plans), who can communicate simple and routine tasks, discuss familiar and routine topics and describe his/her background and who can understand clear standard speech on familiar matters regularly encountered in work, school, leisure, etc. after taking this course, students will be able to use more complex pronouns both in spoken and written Italian and will have a basic grasp of subjunctive and all four tenses.

Contact Hours: 45

FUA: Liberal Arts

3.0 Credits
Art History | Course #: LA AH AA 355 | Open
This course explores the principal architects and artists, monuments and themes from the fifteenth and sixteenth centuries in Italian art and architecture. Class time is divided equally between slide lectures and on-site visits in the city of Florence. Emphasis will be on Renaissance architecture in Florence, but will also include architectural developments in other Italian towns. Special topics will include: architectural theory, Medici and papal patronage, urban planning, and church and palace design. Attention will be given to architects such as Brunelleschi, Alberti, Michelozzo, Michelangelo and Leonardo, in addition to the visits to key Renaissance buildings and urban spaces in Florence.


Contact Hours: 45
6.0 Credits
Art History | Course #: LA AH CC 285 | Open
This field learning course engages the student in topics related to Italian civilization and culture through direct experience and on-going research. Places of historic, archeological, artistic, architectural, religious, and culinary importance will be introduced on-site as students are guided by the instructor to contextualize an interdisciplinary understanding of Italy. The 3-week course focuses on three distinct areas of geographic interest in Italy: Northern Italy and its relationship to Europe; Southern Italy's proximity to Middle Eastern and Mediterranean cultures; and Central Italy's cultural dominance due to the Etruscan, Roman, and Renaissance influence. Pre-course research is required through the analysis and study of designated resources and bibliographies. On-site fieldwork and assessment are conducted on a daily basis between the instructor and students. Discussion, recording, and presentation are essential forms of re-elaborating the course topics. The course aids students in acquiring a more sophisticated understanding of food culture as an interdisciplinary approach to Italian culture and society. This class includes field learning hours. Field learning is a method of educating through first-hand experience. Skills, knowledge, and experience are acquired outside of the traditional academic classroom setting and may include field activities, field research, and service learning projects. The field learning experience is cultural because it is intended to be wide-reaching, field-related content is not limited to the course subject but seeks to supplement and enrich academic topics. Students will have the opportunity to integrate theory and practice while experiencing Italian culture, art, and community within the Italian territory. Faculty will lead students in experiencing Italian culture through guided projects and field experiences as planned for the course. Field learning will be developed through classroom preparation, follow up projects, and guided learning outcomes. Field learning will provide students with the opportunity to develop skills and appreciate the multi-fold components of Italian Culture through direct experience. Field education will advance student learning as a relationship-centered process.
Contact Hours: 90
3.0 Credits
Art History | Course #: LA AH CI 202 | Open
The study of Italian culture helps the student to acquire a deep awareness of both cultural unity and regional diversity. This course is intended to provide students with an in-depth introduction to Italian culture and to broaden ones awareness and understanding of the role of cultural heritage in customs and lifestyles. Lectures will provide students with an organized, focused, and academic understanding of Italian history, art, architecture, food, religion and culture. The course provides additional enrichment through basic notions of Italian language and terminology along with assigned readings and a final paper. On-site teaching is a significant part of this course and is aimed to provide the student with an incomparable experience of studying important sites of artistic architectural and social relevance in present-day Italy. Students are encouraged to observe the sites through active participation and to discuss their observations using specific and analytic social assessment skills. Florence only.

Contact Hours: 45
6.0 Credits
Art History | Course #: LA HS CC 285 | Open
This field learning course engages the student in topics related to Italian civilization and culture through direct experience and on-going research. Places of historic, archeological, artistic, architectural, religious, and culinary importance will be introduced on-site as students are guided by the instructor to contextualize an interdisciplinary understanding of Italy. The 3-week course focuses on three distinct areas of geographic interest in Italy: Northern Italy and its relationship to Europe; Southern Italy's proximity to Middle Eastern and Mediterranean cultures; and Central Italy's cultural dominance due to the Etruscan, Roman, and Renaissance influence. Pre-course research is required through the analysis and study of designated resources and bibliographies. On-site fieldwork and assessment are conducted on a daily basis between the instructor and students. Discussion, recording, and presentation are essential forms of re-elaborating the course topics. The course aids students in acquiring a more sophisticated understanding of food culture as an interdisciplinary approach to Italian culture and society. This class includes field learning hours. Field learning is a method of educating through first-hand experience. Skills, knowledge, and experience are acquired outside of the traditional academic classroom setting and may include field activities, field research, and service learning projects. The field learning experience is cultural because it is intended to be wide-reaching, field-related content is not limited to the course subject but seeks to supplement and enrich academic topics. Students will have the opportunity to integrate theory and practice while experiencing Italian culture, art, and community within the Italian territory. Faculty will lead students in experiencing Italian culture through guided projects and field experiences as planned for the course. Field learning will be developed through classroom preparation, follow up projects, and guided learning outcomes. Field learning will provide students with the opportunity to develop skills and appreciate the multi-fold components of Italian Culture through direct experience. Field education will advance student learning as a relationship-centered process.
Contact Hours: 90
6.0 Credits
Geography | Course #: LA GE CC 285 | Open
This field learning course engages the student in topics related to Italian civilization and culture through direct experience and on-going research. Places of historic, archeological, artistic, architectural, religious, and culinary importance will be introduced on-site as students are guided by the instructor to contextualize an interdisciplinary understanding of Italy. The 3-week course focuses on three distinct areas of geographic interest in Italy: Northern Italy and its relationship to Europe; Southern Italy's proximity to Middle Eastern and Mediterranean cultures; and Central Italy's cultural dominance due to the Etruscan, Roman, and Renaissance influence. Pre-course research is required through the analysis and study of designated resources and bibliographies. On-site fieldwork and assessment are conducted on a daily basis between the instructor and students. Discussion, recording, and presentation are essential forms of re-elaborating the course topics. The course aids students in acquiring a more sophisticated understanding of food culture as an interdisciplinary approach to Italian culture and society. This class includes field learning hours. Field learning is a method of educating through first-hand experience. Skills, knowledge, and experience are acquired outside of the traditional academic classroom setting and may include field activities, field research, and service learning projects. The field learning experience is cultural because it is intended to be wide-reaching, field-related content is not limited to the course subject but seeks to supplement and enrich academic topics. Students will have the opportunity to integrate theory and practice while experiencing Italian culture, art, and community within the Italian territory. Faculty will lead students in experiencing Italian culture through guided projects and field experiences as planned for the course. Field learning will be developed through classroom preparation, follow up projects, and guided learning outcomes. Field learning will provide students with the opportunity to develop skills and appreciate the multi-fold components of Italian Culture through direct experience. Field education will advance student learning as a relationship-centered process.
Contact Hours: 90
3.0 Credits
Religious Studies | Course #: LA RS WR 300 | Open
This is an introductory comparative study of the world's major religions including: Hinduism, Buddhism, Judaism, Christianity, Islam and the religions of China and Japan. The course will examine a significant number of specific themes in all religions studied such as: the nature of this world and universe, the relationship between the individual and the transcendent, ultimate reality, the meaning and goals of worldly life, the importance of worship and rituals, the importance of devotion to the master or guru, ethics and human action. Excerpts from important texts of each tradition will be analyzed.


Contact Hours: 45

FUA: Life Studies & Human Services

3.0 Credits
Health & Humanities | Course #: LS HH LN 160 | 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
6.0 Credits
Sociology | Course #: LS SO CC 285 | Open
This field learning course engages the student in topics related to Italian civilization and culture through direct experience and on-going research. Places of historic, archeological, artistic, architectural, religious, and culinary importance will be introduced on-site as students are guided by the instructor to contextualize an interdisciplinary understanding of Italy. The 3-week course focuses on three distinct areas of geographic interest in Italy: Northern Italy and its relationship to Europe; Southern Italy�s proximity to Middle Eastern and Mediterranean cultures; and Central Italys cultural dominance due to the Etruscan, Roman, and Renaissance influence. Pre-course research is required through the analysis and study of designated resources and bibliographies. On-site fieldwork and assessment are conducted on a daily basis between the instructor and students. Discussion, recording, and presentation are essential forms of re-elaborating the course topics. The course emphasizes the development and evolution of Italian society from the perspectives of institutions, family, social class, religion, economy, and education. This class includes field learning hours. Field learning is a method of educating through first-hand experience. Skills, knowledge, and experience are acquired outside of the traditional academic classroom setting and may include field activities, field research, and service learning projects. The field learning experience is cultural because it is intended to be wide-reaching, field-related content is not limited to the course subject but seeks to supplement and enrich academic topics. Students will have the opportunity to integrate theory and practice while experiencing Italian culture, art, and community within the Italian territory. Faculty will lead students in experiencing Italian culture through guided projects and field experiences as planned for the course. Field learning will be developed through classroom preparation, follow up projects, and guided learning outcomes. Field learning will provide students with the opportunity to develop skills and appreciate the multi-fold components of Italian Culture through direct experience.
Contact Hours: 90
3.0 Credits
Sociology | Course #: LS SO CI 202 | Open
The lectures will provide students with an organized, focused, and
academically rich understanding of the History art, architecture, and culture of Italy. The course provides additional enrichment through contextual use of Italian language and terminology along with assigned readings and a final reflective paper.



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

Mandatory Field Learning in surrounding cities:
Sunday May 21, 2017
Sunday July 2, 2017
Sunday July 23, 2017
Contact Hours: 45
3.0 Credits
Sociology | Course #: LS SO FC 340 | Open
This course is targeted towards students with an interest in Italian food traditions, society, and culture. the main focus consists of what is generally defined as made in Italy's culture and style in post-war Italy. also covered are the relationships between Italian traditions, folklore and contemporary Italian society drawing from examples including festivals, food, tourism and economy, and the influence of foreign civilizations. Students will be asked to regard the subject of food outside of the context of ingredients and the procedures used to create a dish; we will instead examine a large scale context in which food is either featured as a main component or an integral element in cultural situations. Thus the student is asked first and foremost to observe the presented material across an anthropologic lens that roves over the entire Italian peninsula. lectures will be complemented by student cooking labs and tastings.
Contact Hours: 45

FUA: Professional Studies & Experiential Learning

6.0 Credits
Experiential Learning | Course #: PS EL PT 475 | Open
Pre-requisite: Baking Techniques or equivalent. Culinary Arts & Baking and Pastry Majors only.
This course introduces non-yeast, laminated doughs, and the preparation of pastry products using a variety of methods-lamination, blending, creaming, foaming, and thickening. Students will combine these methods in new products, to create savory items and frozen desserts, and use basic finishing methods by applying glazes, filling pastries, creating simple sauces, and presenting products for service. The fundamentals of heat transfer as applied to pastries in the preparation of creams, custards, souffles, butter creams, meringues, and flavored whipped creams will also be studied. Students will taste and test the products created and will complete a research assignment.
Contact Hours: 150
6.0 Credits
Experiential Learning | Course #: PS EL TF 507 | Open
This course explores and examines the physiology of sensory organs and how we perceive flavors. From the simplicity of identifying the basic tastes to the complexity of aftertastes and aromas, the objective of this course is to train taste buds to better understand the mechanics of our senses as they interact with food. Why do we react positively to sweet taste? Why do we sometimes refuse bitter taste? Does umami really exist? The course will answer these and many other related questions in order define the tools to examine flavors that are not generally accepted but require a deeper understanding for appreciation. This course includes experiential learning hours with our Community Engagement Member Institutions (CEMI).CEMI are dynamic learning environments created to foster learning through a structured interaction with the community. In addition to regular lecture hours, students will be involved in learning by doing through real projects and integration with the local population and territory in order to remove cultural and learning barriers as well as to develop a strong likelihood for success in life. The experiential learning hours are fully supervised by instructors who track students step by step during their learning experience, monitor and advise according to student needs, and support student initiative. This unique learning model allows students to benefit from an all-encompassing educational experience based on theory and practice in real enterprises,learning of comprehensive operational processes, problem-solving, leadership, and management.
Contact Hours: 150
3.0 Credits
Experiential Learning | Course #: PS SP BP 550 | Open
3 semester credits (150 Internship hours) Non-paid part- time professional experience under the supervision of an experienced professional. Students must attend the pre-internship seminar sessions as well as all the scheduled meetings with the mentor/supervisor. A daily journal is required, signed by the internship supervisor, with detailed descriptions of tasks and experience. Summary and evaluation reports are required.
Cross-listed to: Baking and Pastry (Food and Wine Studies)
Contact Hours: 150
3.0 Credits
Experiential Learning | Course #: PS SP CA 470 | Open
3 semester credits (150 hours)
Non-paid part- time professional experience under the supervision of an experienced professional. Students must attend the pre-internship seminar sessions as well as all the scheduled meetings with the mentor/supervisor. A daily journal is required, signed by the internship supervisor, with detailed descriptions of tasks and experience. Summary and evaluation reports are required. Some practicum take place at Ganzo, the Apicius non-profit cultural association and restaurant-club. Cross-listed to: culinary art (Food and Wine Studies)
Contact Hours: 150
3.0 Credits
Experiential Learning | Course #: PS SP GR 350 | 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

FUA: Sports & Health Sciences

3.0 Credits
Sports Sciences | Course #: SH SS LN 160 | 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

Italiaidea: Language

4.0 Credits
Language | Course #: IT IL 101 A | Open
This course is intended for students who have never before studied the Italian language.

After taking the course, students should be able to use Italian in daily situations (e.g. ordering food at a cafe or restaurant, asking for directions, etc.). They should be able to hold simple conversations about everyday topics, to ask people about themselves, and to understand the answers if given very slowly and in a clear, direct way without idiomatic expressions.

Students will also be able to understand key words in brief texts about familiar topics (announcements, tourist information, advertisements) and to use the linguistic structures they acquire to communicate brief messages.
Contact Hours: 60
4.0 Credits
Language | Course #: IT IL 102 A | Open
This course is intended for students who already have some knowledge of the Italian language and who are able to take part in brief interactions and to give a bit of simple information about themselves.

The objective of this course is to equip students with the language skills necessary to comfortably speak about practical aspects of daily life, using common expressions to communicate practical necessities (e.g. ordering at a bar or restaurant, making purchases, asking for directions and other tourist information).

Students will be able to use simple phrases to briefly describe personal experiences and things they have done in the past and to give information about themselves, their habits and their preferences. They will also have the ability to understand more complex situations, provided that they are spoken to slowly and clearly.
Students will also be able to locate specific information in simple written materials like letters and pamphlets, and to write expressions and phrases regarding their surroundings (e.g. people, places, work) and their experiences.
Contact Hours: 60
4.0 Credits
Language | Course #: IT IL 103 A | Open
This course is directed to those that already have a basic understanding of Italian and are capable of handling conversations, giving simple information about oneself, on ones work and interests.

The course objective is to give students the capacity of understanding frequently used expressions in the context of daily and family life. Students will be able to take an active part in simple conversations, express and articulate themselves regarding their own habits and life, to understand information and advice, to request and receive information about activities, shows and travel.

Students will be able to understand simple texts on known subjects formulated in a frequent every-day language style, write thank-you letters, brief communications or letters in which they express in a simple way personal facts relative to daily life.
Contact Hours: 60
4.0 Credits
Language | Course #: IT IL 202 A | Open
This course is designed for students who have already the languages skills for everyday situations on subjects such family, daily routine and everyday needs.

The objective of this course is to equip students with the language skills necessary to be able to interact in most situations a student would come across during travel to Italy, including being able to speak effectively with a native-speaker and utilizing circumlocution to express ideas.

By the end of the course, students will be able to understand the principal ideas both oral and written language in standard Italian on subjects such as personal and professional daily life. Examples include conversations with native-speakers, shorts speeches, radio and TV transmissions, film clips, personal correspondence, news articles, brochures, and informative materials. Students will also because to express in simple, but clear and coherent language, subjects that are of personal interest to the student, describing experiences, impressions, opinions and intentions. Students will demonstrate linguistic repertoire sufficient to describe unexpected situations, explain the main points of a concept with reasonable precision and express thoughts on abstract topics.
Contact Hours: 60
4.0 Credits
Language | Course #: IT IL 203 A | Open
This course is designed for students who have developed a linguistic proficiency in Italian that permits students to maneuver predictable and familiar situations in social and work contexts.

The objective of this course is to equip students with the language skills necessary to interact with native-speakers with ease and spontaneity.

At the end of the course, students will be able to understand the principal ideas of complex texts, both oral and written, relative to the studentƒ's prior lexical experiences in standard Italian. These include conversations between native-speakers, debates, TV and radio transmissions, films, informal and formal correspondence, articles about current events, professional and academic publications and excerpts from contemporary literature. Students will be able to clearly express themselves in detail in a variety of subjects familiar to them, explaining their own points of view and providing the pros and cons of various options.
Contact Hours: 60
4.0 Credits
Language | Course #: IT IL 301 A | Open
This course is designed for students who have a knowledge of Italian sufficient to understand the main ideas of complex text on both concrete and abstract topics, including technical discussions in their field of specialization, and interact with a degree of fluency and spontaneity that makes regular interaction with native speakers possible without strain for either party. It aims to improve students' linguistic knowledge to allow them to understand a wide range of demanding, longer texts, recognize implicit meaning, and express themselves fluently and spontaneously without much obvious searching for expressions. By the end of this course students will use language flexibly and effectively for social, academic and professional purposes and produce clear, well-structured, detailed text on complex subjects, showing controlled use of organizational patterns, connectors and cohesive devices.

Classes are conducted in Italian only. Oral production and comprehension is crucial to a language course, which has the goal to enable students to communicate in a new language. Homework is given to reinforce topics studied in class. Written homework will be corrected in class with different methods: orally together with the instructor, working in pairs, working in smaller groups. Throughout the courses the students will take a midterm exam and a final exam as part of the grading. After the midterm exams students will meet with their instructor to get a feedback of their performance.

Required Texts: Susanna Nocchi, Italian Grammar in Practice, Alma Edizioni Firenze.
Contact Hours: 60
4.0 Credits
Language | Course #: IT IL 302 A | Open
This course is designed for students who have a knowledge of Italian sufficient to understand a wide range of demanding, longer texts, recognize implicit meaning, and express themselves fluently and spontaneously without much obvious searching for expressions.
It aims to improve students' linguistic knowledge to allow them to understand with ease virtually everything heard or read and express themselves spontaneously, very fluently and precisely, differentiating finer shades of meaning even in more complex situations.

Classes are conducted in Italian only. Oral production and comprehension is crucial to a language course, which has the goal to enable students to communicate in a new language. Homework is given to reinforce topics studied in class. Written homework will be corrected in class with different methods: orally together with the instructor, working in pairs, working in smaller groups. Throughout the courses the students will take a midterm exam and a final exam as part of the grading. After the midterm exams students will meet with their instructor to get a feedback of their performance.

Required Texts: Susanna Nocchi, Italian Grammar in Practice, Alma Edizioni Firenze
Contact Hours: 60

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

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


Courses & Schedule

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

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

Rome: Students complete 15 one-hour lessons per week, Monday through Friday. All classes have between 4 and 10 students, offering personalized instruction. Students with previous Italian language experience take a placement test upon arrival in order to be placed in the correct level of Italian language.


Pre-Departure Calendar
March 20 2018
Application Deadline
Applications accepted after deadline as space permits.
Within 1 week of acceptance
SAI Deposits Due
$1,000 Confirmation Deposit (applied toward program fee)
$300 Security Deposit (refundable)
March 5 2018
50% of Total Program Fee Due
Students who are accepted and submit SAI deposits after this date will have an amended pay schedule. Either 50% or 100% of Program Fee will be due within 5 business days, based on the date of acceptance.
March 15 2018
SAI Scholarship Application Deadline
Students wishing to apply for an SAI scholarship must have all application items submitted by 11:59pm Pacific Time on this date.
April 4 2018
SAI Financial Aid Verification Deadline
Students wishing to defer payment until financial aid disbursement must submit the financial aid verification forms to SAI by this date.
April 4 2018
Balance of Total Program Fee Due
May 4 2018
SAI Pre-Departure Form Due

On-Site Calendar
June 3 2018
Florence Arrival & Housing Check-in
Students arrive into Aeroporto di Firenze-Peretola (FLR). SAI airport pickup is provided between 9:00am and 6:00pm, and students are transferred to SAI housing.
June 4 2018
Florence Orientation
Mandatory orientation introduces students to their city while covering safety, academics, policies, housing, and culture.
June 5 2018
FUA Classes Begin
June 5 2018
FUA Add/Drop Deadline
FUA course changes are not allowed after this date.
June 21 2018
Final Exams
June 22 2018
Florence Housing Check-out
Students move out of Florence housing by 10:00am.
June 22 – 23 2018
Free Travel Time
Students spend two nights traveling independently, ultimately arriving in Rome.
June 24 2018
Rome Arrival & Housing Check-in
Students who fly into Rome Fiumicino Airport (FCO) between 9:00am and 3:00pm are provided airport pickup and transfer to SAI housing.
June 25 2018
Rome Orientation
Mandatory orientation introduces students to their city while covering safety, policies, housing, and culture. Additionally, students take placement tests.
June 25 2018
Italiaidea Classes Begin
July 20 2018
Italiaidea Classes End
July 21 2018
Program End & Rome Housing Check-out
Students must move out of SAI Rome housing by 10:00am to return home or pursue independent travel.
SAI Program Fees* USD
Application Fee $100
Security Deposit
Refundable at the end of the term.
$300
Program Fee: FUA 3 credits + Italiaidea 4 credits
Includes tuition, standard housing and SAI Signature Services in Florence and Rome (see What’s Included).
$6,520
Optional / Additional Fees:
Add-on FUA 3 credits
Option to enroll in an additional 3 credit course at FUA, for a total of 6 FUA credits.
$1,160
Optional Private Room Housing Supplement
Private room in a shared apartment, with a shared bathroom, in Florence and Rome.
$470
Optional Homestay Housing Supplement
Homestay housing in Florence and Rome in a private occupancy room. Meals included varies.
$780
International Mailing Supplement
Students residing outside the U.S. are charged an international mailing supplement to ensure visa paperwork arrives in a timely manner.
$85

*prices are subject to change

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

Budget Low Est. High Est.
Airfare
Flight to Florence / Rome / home.
$1,100 $1,400
Books, Supplies & Course Fees
$50/ course $200 / course
Meals
Combination of cooking at home and eating out.
$650 / month $900 / month
Personal Expenses $300 / month $450 / month
Transportation within Host City
Public transportation with some taxi rides.
$50 / month $175 / month
Weekend Travel
Cost varies greatly by student.
$300 / month $1,000 / month

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

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

Pre-departure and Re-entry services

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

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

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

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

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

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

Summer Musical Event

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

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

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

Rome Welcome Lunch and Walking Tour
SAI welcomes students to Rome with a traditional Roman meal in one of the most charming areas of the city: Rione Monti, the oldest neighborhood in Rome. Following lunch, students take a walking tour to discover some of the hidden gems of the old residential neighborhood, now populated by artists and bohemian shops.

Colosseum Night Tour
Students visit the Eternal City’s most important monument by moonlight. The group is guided through the Colosseum’s history, and explores the most important areas, including the underground chambers and arena floor, both of which are usually closed to the public.

Wine Tasting and Pairing
Nestled in the heart of Campo de’ Fiori is Roscioli, one of Rome’s best-known wine bars. With guidance from a well-known Roman sommelier, students get a behind-the-scenes look at what constitutes a good glass of wine, and how to pair it with food.

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

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

Optional Housing: Family homestay (additional fee applies)
SAI homestay families are thoroughly screened and are accustomed to welcoming visiting students into their homes. Family homestays, available in Florence and Rome, provide a private bedroom in the family home with basic furnishings. In Florence, daily breakfast and weekday dinner are included, while in Rome breakfast and dinner are included 7 days per week. Please note that some homestays may be outside of the city center and require a commute to reach school.

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

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

About SAI

SAI 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.