SAI offers the opportunity for students to enroll in FUA short programs during the semester, which are designed to allow a great deal of flexibility for untraditional study abroad timing. FUA’s 3 week short programs offer four start dates in the fall, and four start dates in the spring. Short programs can be combined back-to-back to create a longer 7 week program. In each 3 week program students select 1 or 2 courses for a total of 3 - 6 credits.
Application open until: May 15, 2025
Apps accepted on a rolling basis
Application Requirements
Complete online application
Personal statement (300-500 words)
Transcript
Passport scan (photo & signature page)
Italian privacy consent form
Highlights
- Offers flexibility for untraditional study abroad timing
- Students can opt to take one 3 week short program or combine sessions for a total of 7 weeks
Program Dates
Session I: Aug 26 – Sept 19, 2025
Session II: Sept 23 – Oct 17, 2025
Session III: Oct 27 – Nov 14, 2025
Session IV: Nov 24 – Dec 13, 2025
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: 500+ (paper-based), IELTS: 5+, OOPT: 50+, or equivalent.
Business and Economics | Marketing
Business and Economics | Real Estate
Digital Imaging and Visual Arts | Photography
Digital Imaging and Visual Arts | Visual Communication
Fashion, Accessories and Tech | Accessory Design and Technology
Fashion, Accessories and Tech | Fashion Design and Technology
Fashion, Accessories and Tech | Fashion Merchandising
Fine Arts | Painting & Drawing
Food and Wine Studies | Baking and Pastry
Food and Wine Studies | Culinary Arts
Food and Wine Studies | Dietetics & Nutrition
Food and Wine Studies | Food & Culture
Food and Wine Studies | Wine Expertise
Global Studies | Anthropology
Global Studies | Happiness Sciences
Global Studies | Urban Studies
Hospitality | Hospitality and Tourism Management
Hospitality | Restaurant, Food and Beverage Management
Interior Design, Environmental Architecture, and Sustainability | Interior and Industrial Design
Interior Design, Environmental Architecture, and Sustainability | Product Design
Italian Studies and Linguistics | Italian Cultural Studies
Italian Studies and Linguistics | Italian Language
Italian Studies and Linguistics | Italian Literature
Journalism, Communication, and Publishing | Journalism
Journalism, Communication, and Publishing | Mass Communications
Journalism, Communication, and Publishing | Publishing
Liberal Arts | Art History
Liberal Arts | English Composition and Creative Writing
Liberal Arts | History
Liberal Arts | Religious Studies
Life Studies / Human Services | Sociology
Professional Studies and Experiential Learning | Community Service
Professional Studies and Experiential Learning | Experiential Learning
Professional Studies and Experiential Learning | Internships
Sport and Health Sciences | Sport Sciences
This introductory course provides an overview of management functions and managerial problem-solving strategies. Students will be instructed in the areas such as the qualities of successful managers, elements of strategic decision-making at various levels of an organization, global business issues, goal-setting processes, and basic business controls. This course also teaches the fundamental principles of management built on human relations in order to manage and lead people effectively, resolve conflicts, and build productive teams.
This course is designed for non-business majors and introduces students to the role of marketing within a business. Through a combination of lectures, case studies, readings and simulations, students will address analytical marketing concepts and techniques developed from economics, psychology, statistics, and finance in order to plan and develop products and services to satisfy the needs of target customers. Topics include product planning, pricing, promotion, advertising, distribution policies, targeting, and market research techniques.
This course focuses on exposure to sales and retail through an understanding of the strategies related to the supply chain, competitors, suppliers, and customers. Coursework will provide students with the knowledge of the tools and decisions applied by international and Italian companies to maintain clientele loyalty. The managerial component of the course will also give students an understanding of basic management methods in terms of product flow, marketing tools, and geography-specific analysis in retail marketing. 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.
Through the public relations placement, students will learn how to promote an organization’s business and image. Public relations activities will focus on managing an organization’s key messages through content management. Communication strategies, including those related to special events, will be a major emphasis in public relations-related projects. Students will be guided throughout their involvement in PR operations and measuring PR results. EL hours may be distributed from Monday through Friday. This placement may require PM shifts, shifts that take place on weekends, or ongoing research-based activities for remote placements. 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.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.
This course focuses on the business and marketing aspects of the wine industry. Students will consider and analyze course topics including an introduction to communication theory, wine communication practices and trends, introduction to management and marketing theory, wine marketing strategies, economics of the world wine industry, and human resource management.
This course focuses on the business and marketing aspects of the wine industry. Students will consider and analyze course topics including an introduction to communication theory, wine communication practices and trends, introduction to management and marketing theory, wine marketing strategies, economics of the world wine industry, and human resource management. 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.
The aim of this course is to provide students with the basic knowledge of professional property management. Students will become familiar with the different management methods, such as ownership and subleases, as well as the new specific insurance practices for the tourist rental market. This course focuses on major functions of property managers, and details specific practices and problems in managing a variety of properties, such as residential, retail and industrial ones. Students will also learn how to manage maintenance, construction, insurance, and relations with tenants.
The aim of this course is to provide students with the basic knowledge of professional property management. Students will become familiar with the different management methods, such as ownership and subleases, as well as the new specific insurance practices for the tourist rental market. This course focuses on major functions of property managers, and details specific practices and problems in managing a variety of properties, such as residential, retail and industrial ones. Students will also learn how to manage maintenance, construction, insurance, and relations with tenants. 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.
Using specific exercises and readings students will confront/tackle daily problems of making art. Observations are drawn from personal experiences that relate more to the need of the artist. Students will be engaged in the production and critique of images. There will be discussions and readings for each class. Both will help the student to describe, interpret, evaluate, and to synthesize technical information in order to correlate theory with practice. The coursework is a preparation for the Solo Exhibit and Publication of Solo Work course. Exercises and assignments will culminate into a final project. This course that requires students to thoughtfully examine their work and strive to refine an artistic vision, vocabulary, and voice This course includes experiential learning hours with our Community Engagement Member Institutions (CEMI). CEMI are dynamic learning environments created to foster learning through a structured interaction with the community. In addition to regular lecture hours, students will be involved in learning by doing through real projects and integration with the local population and territory in order to remove cultural and learning barriers as well as to develop a strong likelihood for success in life. The experiential learning hours are fully supervised by instructors who track students step by step during their learning experience, monitor and advise according to student needs, and support student initiative. This unique learning model allows students to benefit from an all-encompassing educational experience based on theory and practice in real enterprises, learning of comprehensive operational processes, problem-solving, leadership, and management. Requires 150 experiential learning hours. A DSLR camera and a lens with a focal length of 55mm or wider is required for this course. A digital 35mm viewfinder camera (20+ megapixels minimum) is also acceptable.
This is an intermediate course. Knowledge of camera functions is required. Portfolio submission recommended. A DSLR camera and a lens with a focal length of 55mm or wider is required for this course. Please contact SAI admissions if you have doubts regarding your camera.
This course is designed for students who have learned the basic skills of introductory digital photography and would like to further advance their knowledge. A focus on visual and conceptual aspects of photography will be a major topic in this course in addition to refinement of up-to-date techniques. Students are involved in more complex and challenging photography projects and begin to experiment with their personal vision identities and expressions. This course will constitute the differences of making vs taking a photograph or producing vs consuming images. Critical visual analysis of both contemporary photographic work as well as arming the students with technical and conceptual tools will help the student build an understanding of photographs. Students will work on several long term projects. The print lab will provide students with the tools for elaborating and printing their own images. This class includes experiential learning with CEMI.
This course is designed for students who have experience in the digital photography world and who would like to broaden their knowledge to a more advanced level. A deep focus on up-to-date techniques and technologies will be a major topic in the course, in addition to the refinement of visual and conceptual aspects of digital photography. The instructor will guide students in gaining advanced skills in photo computer software. The objective of the course is to create a mature visual expression in the digital photographic world.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.
This course is designed for students who have learned the basic skills of introductory digital photography and would like to further advance their knowledge. A focus on visual and conceptual aspects of photography will be a major topic in this course in addition to refinement of up-to-date techniques. Students are involved in more complex and challenging photography projects and begin to experiment with their personal vision identities and expressions. This course will constitute the differences of making vs taking a photograph or producing vs consuming images. Critical visual analysis of both contemporary photographic work as well as arming the students with technical and conceptual tools will help the student build an understanding of photographs. Students will work on several long term projects. The print lab will provide students with the tools for elaborating and printing their own images. 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. Prerequisites: This is an intermediate course. Knowledge of camera functions is required. Portfolio submission recommended.
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.
This introductory class 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. Single lens reflex camera (DSLR) as well as point and shoot cameras are allowed. This 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. Assignments, lectures, readings and excursions progressively build on each other to provide students with a comprehensive overview of both the history of the medium and its contemporary practice. Color correction, retouching, and compositing techniques are covered and complemented by further development of digital capture and printing techniques. Requires 150 experiential learning hours. A DSLR camera and a lens with a focal length of 55mm or wider is required for this course. Please contact FUA if you have doubts regarding your camera.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.
This course introduces contemporary technologies for producing photographic images. Approaching the medium in its currentcomplex and pluralistic state, students explore a variety of photographicconcepts 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 course includes experiential learning hours with our CommunityEngagement Member Institutions (CEMI). CEMI are dynamic learningenvironments created to foster learning through a structured interactionwith the community. In addition to regular lecture hours, students will beinvolved in learning by doing through real projects and integration with thelocal 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.
This course delves into contemporary photographic practices and technologies. By examining the multi-layered nature of photography today, students will develop a strong foundation in both technical and conceptual aspects of the medium. Core camera skills, including manual exposure and working with available light, are emphasized alongside critical thinking and visual literacy. The course also integrates writing exercises to enhance students ability to articulate their visual ideas, analyze the work of others, and engage in critical discourse. The first part of the course focuses on building technical camera proficiency through hands-on practice, lectures, and readings. Students will learn camera functions and image processing techniques. In the second half, these skills will be applied to explore diverse photographic concepts and approaches, towards a culminating project, Tiny Florence, challenges students to create images of the city and fostering creative intimate expression and public engagement. Through writing, students will develop their ability to connect their technical skills with their conceptual understanding and develop a more nuanced and sophisticated approach to photography. 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. 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.
This computer graphics introductory course will cover the following topics: computer generated art, adobe Photoshop, photo adjustments and effects, computer drawing, morphing and modeling in Photoshop and editing. Students will compile a personal portfolio, presenting it to the class at the end of the semester or session.
This course introduces the student to the principles and basic elements of graphic design. Through a series of assignments and exercises, students will learn and practice hand, eye and problem-solving skills. Topics include: shape, basic color theory, framing, shape and color layout, formats, creative typography, logo creation, symbols and trademarks. the course focuses mainly on manual (non-computer) techniques.
The fundamental aspects of accessory design allow students to learn drawing and rendering techniques, which illustrate materials and textures for handbags, belts, gloves, shoes, and hats. Starting from sketches and basic technical drawing techniques, students develop skills that enable them to apply diverse drawing methodologies.
This course is an introduction to creative design development and fashion design, offering students an overview of the contemporary visual culture and language related to fashion. Topics include design processes, rendering techniques, research, storyboard creation, color, fabric selection, design innovation, and the 2D to 3D development of creative ideas. Students will gain practice in these areas through projects while being introduced to fashion illustration. Students prepare for future apparel design projects by researching the design development process, textiles, materials, and industry practices. This class includes experiential learning with CEMI.
This hands-on course will develop the fundamental skills and techniques of sewing and garment construction. Course topics feature the approach to mechanized and manually-processed techniques involved in the creation of simple cotton garments. An understanding of the use of basic patterns, cutting techniques, seams and finishings will allow students to approach simple prototyping projects. This class includes experiential learning with CEMI.
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.
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 smallerscale 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. 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.
This course is designed to take full advantage of the student’s unique experiences living and studying in the city of Florence. With on-site inspiration channeled into artistic creativity, students will draw on location at sites of historical significant and visual interest ranging from architectural masterpieces, landscape vistas and medieval streets to formal gardens, street markets and Renaissance fountains. Slide lectures will document the rich history of how Florence and its environs have attracted and inspired visiting artists for centuries. Students will develop individual sketchbooks with the aim of building up source material for future projects.
Chocolate Artistry or equivalent. Unofficial transcript submission required.
The course focuses on the application of advanced techniques to chocolate tempering, molding and modeling. The previously learned skills will be fundamental to prepare and decorate artistic pralines and pieces for showcase using airbrush coloring, plastic chocolate, flavors and texture contrasts. Emphasis will be placed on the creation of molded chocolate pieces starting from the project to the execution and assembly. This course will provide students with an in-depth knowledge of the tools, techniques and styles used in chocolate decoration and embellishments. The course focuses on chocolate molding and modeling, and on artistic praline construction for pastry shop applications. The course is open to students with a knowledge of basic chocolate processing techniques. Prerequisites: Chocolate Artistry or equivalent.
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.
This course is the advanced phase of Baking Technique courses. Students will experience the application of previously learned foundations to a variety of pastry products such as pie doughs, baked custards, and advanced spongecake recipes. The course introduces a wide range of methods that will be combined for the creation of laminated doughs, souffles, Bavarian mousses, and pate a bombe mousses. Students will learn how to use basic finishing methods by applying glazes, filling pastries, creating simple sauces, and presenting products for service. Prerequisites: Baking Techniques I or equivalent
This course introduces non-yeast, laminated dough’s and thepreparation 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.
Since ancient times bread has had a significance that goes beyond mere sustenance. Almost every society in the world eats bread in some form and bread has always been considered a symbol of life for all mankind. Bread celebrates life and plays a leading role in traditional celebrations and festivities. This course focuses on traditional Italian specialty breads, made with special, or alternative flours, shaped by local folklore and passed down from generation to generation like the most precious gift.Students will be introduced to natural yeast production and learn how to keep the yeast alive and strengthen it for better leavening as well as the nutritional advantages and flavor development thanks to its use.The course offers a complete survey of traditional specialty breads, specialty flatbreads, sweet breads and rolls with an emphasis on old grain flour, alternative flours and local folklore. In addition to this students will be introduced to special diet baking through lessons on gluten free bread and complements.A special focus is dedicated to Italy’s most famous baked product, pizza: through an in-depth analysis pizza will be explained and enjoyed in all its most popular variations.
This course introduces the principles involved in tempering chocolate, creating chocolate sculptures, forming simple centerpieces, and preparing chocolates and other confections with soft, hard, and liquid centers. Students learn to use traditional and contemporary production methods in creating confections both by hand and with special equipment. Efficient methods to increase productivity in this highly specialized field will be highlighted.
This course provides students with a fundamental working knowledge of the traditional methods of producing cookies and petit fours. The course will explore the preparation and design of unfilled and filled cookies and mignardises. Topics covered include the creaming method, depositing cookies (sliced, dropped, spritz, rolled, and bar), as well as methods of mixing, shaping, baking, filling, finishing, storing, packaging, pricing, and distributing cookies.
The aim of the course is to give students the fundamentals of dessert presentation. Starting from fruit cutting skills, students will experience a variety of decoration techniques to be applied to mignons, single portion desserts, and tortes. Glazes and gelaces, buttercream, whipped cream, icings, and chocolate and caramel decorations will be explained and practiced to gain confidence with related techniques. Students will experience both classic and contemporary decoration methods ranging from piping skills to the application of specific equipment for royal-icing writing. By the end of the course students will be able to execute decorating and styling techniques and to develop their own personal plating style.
From East to West, primitive to progressive, most common to most avant-garde, cakes are good for the soul. They draw people together, enliven celebrations, and embody the rituals and histories of cultures around the world. This course will focus on the cultural background of famous classic cakes in order for students to understand the origin and the history behind famous international representative creations. Emphasis will be placed in the analysis of the area of origin of each cake in order to find connections between ingredients, preparation techniques and the final creation.Students will join this journey among different traditions, stories, ingredients and folklore, learning dedicated skills for the preparation of international classics. Pavlova, Sacher Torte, Baklava, Black Forest Cake, original NY Cheesecake, and the Tres Leches cake are only some of the creations that will be experienced during this trip among traditions. Prerequisites: Baking Techniques II: Italian Pastry Techniques and Dessert Styling, or equivalent.
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.
This course introduces students to classically applied mediums used indisplay work and decoration. Students will learn to execute specificdesigns in pastillage, rolled fondant, gum paste, and royal icing, as wellas with poured, pulled, and blown sugar. Production, storing of all typesof candied fruits and Italian mostarda. Production and storing of jamsand conserves, fruit jellies, Italian croccante, sugar fondant, almondpaste.
This course focuses on the production of long shelf-life handcrafted baked products, a branch of traditional pastry art that is unfortunately a prerogative of industrial food production today. Students will learn how to prepare artisan travel cakes and snacks to go thanks to an in-depth study of the role of single ingredients and their balancing. Sugars, fats, mixing methods, cooking temperatures and food safety will be analyzed from the perspective of their impact on the final product shelf-life.An emphasis will be put on the role of water and hydration in baked products and how water influences the textural properties during storage.The course also includes the study of the calculation of free water in cakes, together with storage and preservation environment management and notions of food contamination and oxidation.Students will learn how to prepare traditional and contemporary travel cakes. Students will also learn artisan methods to reproduce famous Italian packaged snacks. 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.
The aim of this course is to provide students with fundamental pastry techniques and develop their organization and management skills in the pastry lab environment. Students will be involved in daily lab operations and responsibilities and will learn how to guarantee the HACCP standards and an adequate maintenance of pastry lab equipment. Emphasis will be placed in the application of baking and pastry master techniques, and the full immersion in pastry lab management and organization. Students will experience complex preparations such as financier cake, dacquoise, and frangipane cream. These techniques will be applied to the composition of a la carte, display, and reception desserts. During the intersessions the course will develop in three one-week workshops: the first on laminated doughs and their application to croissanterie and viennoserie; the second on savory pastry creations; the third on traditional Italian Panettone, and Pandoro. Students will be asked to contribute with a proactive participation through EL hours to the organization and management of the Pastry Lab. 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: Open to baking and pastry majors or students who have completed two years of related coursework.
A study of classical desserts, French, Italian and international pastries, hot and cold desserts. Emphasis on advanced techniques, as well as the safe and sanitary handling of equipment and food supplies. Emphasis will be placed on the production of high quality, handcrafted desserts for retail, commercial and food service bakeries.
This course is a study of bakery operations and management aspracticed in a pastry shop environment. Studies focus on the various pastry shop components and front/back of the house areas. Front of the house emphasizes customer service, space management and maintenance, retail display, client relations, and ordering strategies. An introductory approach to the back of the house is considered in terms of equipment handling, supplies, production types, yields, formula conversions, dessert menu planning, and the handling of special requests and events. Safety and sanitation are examined for proper practice and application in the pastry shop. Students will gain familiarity with dessert categories and how they are positioned within the baking industry. 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 territoryin 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.
This course explores stimulating applications of both classic and contemporary pastry techniques to pastry shop and a la carte restaurant production. The program focuses on three main topics: the use of freezing temperatures through a survey of the possible applications in which cold temperatures and the balance of ingredients play a fundamental role; handling fresh and seasonal fruits in pastry production; the increasing use of ingredients such as thickening and gelling agents in order to create products with unexpectedly smooth textures, a wide variety of gels and contemporary mousses, and pastry applications of molecular gastronomy. Through this experience students will have the possibility to understand the role of specific ingredients in the production of ices in order to serve frozen desserts with a perfect balance between texture and temperature. The course will disclose all the secrets of pastry arts classics like semifreddo, bomba gelato, parfait and bon bons. Special emphasis will be placed on the uses of liquid nitrogen for different purposes other than freezing, stimulating effects of carbonation on food flavor perception, and the application of frozen food processing with the Pacojet food processor. The course offers a full-immersion in the pastry lab production with an important focus on techniques that can be available in a professional environment and allow pastry chefs to develop their creativity in order to reach new unexpected results. Prerequisites: Baking Techniques II: Italian Pastry Techniques or equivalent.
This course offers students the opportunity of a professional approach to Italian gelato production and a comparison with ice cream, sorbets, sherbets and other churned frozen desserts. The evolution of gelato will be explained to understand the fundamental steps of its development. The difference between ice cream and gelato artigianale will be fully covered in order to give students a sound understanding of the variety of offers commonly found in the market. The structure of the worldwide famous frozen dessert will be analyzed in detail focusing on major and minor ingredients and how they are responsible for the final texture and flavor. Emphasis will be placed on the importance of production and serving temperatures, gelato service and exposition as well as the different balancing formulas related to a variety of suitable ingredients. Students will have the opportunity to learn how to prepare gelato using exclusively fresh, genuine and natural ingredients. Gelato artigianale will be produced starting from different bases, with the application of a variety of ingredients, following the Italian way of production. Attention will be given to gelato production for special dietary requirements, gelato gourmet interpretations, sorbets and original sicilian granita production. Prerequisites: Baking Techniques II: Italian Pastry Techniques or equivalent.
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 comprehensiveoperational processes, problem-solving, leadership, and management.
Students will learn the history and significance of wedding cakes and diverse wedding cake styles.The course will focus on important wedding cake approaches and the techniques needed to create wedding and specialty cakes. Emphasis is placed on developing skills related to decorative ornaments using chocolate, marzipan, sugar, pastillage, and royal icing. Through this course, students will understand the importance of precision and dedication in wedding cake production, and how to use edible materials to create classic, contemporary, and themed decorated cakes. This class includes experiential learning with CEMI.
This course focuses on developing students approach to professional kitchen organization from all different points of view: HACCP standards, equipment maintenance, food receiving and storing, mise en place settings, accurate plating style, importance of timing and menu planning for an organized production. Students will be involved in managing the restaurant kitchen acting like chefs de partie under the direct supervision of the Chef Instructor. Special emphasis will be dedicated to understanding concepts like interpretation and revision of typical Italian recipes in order to create and produce menus that represent the evolution of traditional cuisine. Students will apply the previously learned skills to develop balanced menus and will prepare dry and moist marinades, contemporary risotto styles, and complex classical sauces. The course includes three workshops, held during the semester intersessions, to offer a full-immersion in meat butchering and traditional Italian meat cookery, traditional offal cuisine and traditional Italian fresh pasta and related sauces production. 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: Four semesters of Culinary Arts course work or equivalent. Special note: This course includes mandatory team projects throughout the academic session.
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.
This course will introduce students to the tools, techniques and essential food preparation of this industry. Special attention will be given to sanitation and hygiene. Students will also learn how to pair ingredients in the creation of various dishes.
This course is the first out of three about Professional Cooking and its aim is to introduce students to culinary fundamentals. The structure of the classical kitchen will be compared to the contemporary one in order to understand the differences in the organization of the brigade. The role of the Chef will be explained and discussed. Tools and equipment use, weights, measures and recipe conversion will be explained and practiced. This course will provide the first basic information about seasonings and flavorings and the application of herbs and spices in the kitchen. Students will approach cooking thanks to a careful analysis of knife skills, principles of cooking and basic cooking techniques, that include eggs, vegetables, pasta and meat cookery. Special emphasis will be placed on methods and procedures rather than on the complete preparation of finished dishes. A special focus will be put on kitchen cleaning, sanitation, maintenance and personal safety. 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.
The planning and organization of a menu is one of the keys for the success of food service establishments. Starting from the consideration that food is strongly related to the social and cultural background, the course analyzes the gastronomic and nutritional trends of the last decades and how they have impacted food production, at any level. Food nutritional facts, food allergies and intolerances, the variety of eating habits are slowly changing foodservice approach when planning a menu.The course explores the history of menus and their development and offers students an overview of a variety of menus commonly offered. The goal of the course is to analyze all factors that contribute to the success of a good menu planning, starting from the relationship between the menu and marketing and continuing through the many steps that are necessary to provide an accurate, complete and functional work. Advertising, market search, suppliers and products search, cost and labor control will be fully covered and students will learn how staff, equipment, and facility can impact a menu.Emphasis will be placed on contemporary nutritional habits and on patrons expectations when eating out. Students will be involved in the comparison of local foodservice establishments menus with an analysis of the nutritional balance of their dishes. Prerequisites: Culinary Arts majors only.
Starting from the previously acquired knowledge of macro and micro nutrients, this course will provide students with the tools to analyze and develop a wide variety of nutritionally balanced meals on a seasonal basis.Students will learn the fundamentals of metabolism and digestion and apply previously acquired cooking methods in order to preserve nutrients, and the possible applications of a wide variety of ingredients to create satisfying dishes while still respecting nutritional concepts.Emphasis will be placed on the analysis of special dietary requirements either depending on dietary special needs or ethical choices. Raw foodism, vegetarian and vegan diet as well as the possible alternatives to guarantee a balanced nutrient intake will be thoroughly covered. The course will give students the tools to design meals on a seasonal basis following the principles of healthy cooking. This course includes experiential learning hours with our Community Engagement Member Institutions (CEMI). Prerequisites: Three semesters of culinary arts or dietetics/nutrition coursework and Cooking Light: Contemporary Techniques for Health Living, or equivalent.
The course is divided into three phases and explores stimulating applications of contemporary cuisine. Precision cooking and texture development apply the latest scientific discoveries to food production and may require special instruments for the achievement of specific results. This course focuses on techniques that can be available in a professional environment and allow chefs to development their creativity in order to reach new and sometimes unexpected results. Phase 1, Temperature Application: This phase explores the possible applications in which precise and specific temperatures play a fundamental role. The microbiology as well as the sanitation practices for precision and low temperature cooking will be covered, with a complete overview of contemporary methods, equipment, and procedures used in contemporary kitchens and in food production labs. Special emphasis will be placed on sous-vide cooking through the use of the immersion circulator, applications of liquid nitrogen for different purposes other than freezing, stimulating effects of carbonation on food flavor perception, and the application of frozen food processing with the Pacojet food processor. Phase 2, Gels and Thickening Agents: This phase examines how contemporary chefs and food technologists use ingredients in ways that earlier generations would have never imagined. Topics will analyze the increasing use of ingredients such as thickening and gelling agents in order to create sauces with unexpectedly smooth textures, hot and cold gels, firm coating gels, and methylcellulose gels. With the support of a chemist, specific additives will be evaluated, discussed, and tested. Phase 3, Gases and Air-Based Preparations: This phase focuses on contemporary techniques of texture changes obtained by incorporating specific gases into foods in order to modify familiar textures, improve presentation methods, and serve unusual and contemporary dishes. Items such as foams, froth, and puffed snacks will be analyzed. Students will examine and test diverse types of foams, both hot and cold with different foaming agents from animal and vegetable sources, as well as learn how to produce light foams, thick fine-textured foams, textured snacks, airs, and froths. This course includes experiential learning hours with our Community Engagement Member Institutions (CEMI). Prerequisites: Culinary Arts Majors only. The Science of Cooking: An Introduction to Molecular Cuisine, or equivalent.
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.
This course focuses on important foreign cuisines outside the mediterranean area and is meant to teach students how the influence of local cultures affected food preparation techniques and dishes in important geographic macro areas. This course allows students to examine the influence of geography and climate on the people, the features of the land, the production of agriculture, the available natural resources, and the main industries in many different areas. Special emphasis will be put on the relationship of attitudes and practices of food preferences and on how foods of a country show a relationship to the social and cultural development of an area. Students will experience food preparation from several cuisines based on the customs and heritage of these cultures. The ingredients used in the preparation of the dishes, along with their origin and diffusion, will be the highlights of the course, whose aim is to show how the environment, as well as the external cultural influences, is responsible for the characterization of local cuisines. Student will also adapt to various deviations in cooking strategies, develop an understanding of food sources and the availability of these ingredients. During the course students will benefit from practical application of international cooking in a collaborative kitchen environment. This course consists of experiential learning hours with our Community Engagement Member Institutions (CEMI). CEMI are dynamic learning environments created to foster learning through a structured interaction with the community. In addition to regular lecture hours, students will be involved in learning by doing through real projects and integration with the local population and territory in order to remove cultural and learning barriers as well as to develop a strong likelihood for success in life. The experiential learning hours are fully supervised by instructors who track students step by step during their learning experience, monitor and advise according to student needs, and support student initiative. This unique learning model allows students to benefit from an all-encompassing educational experience based on theory and practice in real enterprises, learning of comprehensive operational processes, problem-solving, leadership, and management. Prerequisites: Culinary Arts majors only.
Studies have shown that following the Mediterranean diet has many health benefits, especially when combined with exercise. This course includes lectures on various forms of physical and lifestyle activities and an overview of their respective health benefits. Lectures will also include visits to athletic centers within the local community and the nutritional aspects of the Mediterranean diet, and particularly the Italian culinary tradition. Cooking labs, wine tastings, and physical activity are integral components of the course and will result in the creation of a customized exercise and nutritional program by the student. This course also features a field learning component in relevant Italian locations to supplement and enrich academic topics.
The continuous growth of nutritional awareness worldwide has brought nutrition to be one of the fundamental subjects in constant evolution during the last decades. This course provides students with basic nutrition concepts and focuses on the overview of the requirements and functions of protein, carbohydrates, lipids and the major vitamins and minerals that are determinants of health and diseases in human populations. Emphasis will be placed on the role of nutrition in growth and health through the life cycle and the role of diet in the development of chronic diseases and the maintenance of a good health status thanks to a balanced food consumption.The course offers an overview of food policies, food education and an analysis of nowadays eating habits. Students will also learn the guidelines for the balancing of a vegetarian diet and understand how to read a food pyramid.
This course explores and examines the physiology of sensory organs and how we perceive flavors. The course is designed to expose students to the theory and practice of sensory evaluation techniques and their application to the composition of dishes. Students gain knowledge of the anatomy and physiology of taste, smell and other senses and experience using these senses as analytical tools to assess food products. From the simplicity of identifying the basic tastes to the complexity of aftertastes and aromas, the objective of this course is to train taste buds to better understand the mechanics of our senses as they get in touch with food. Why do we react positively to sweet taste? Why do we sometimes refuse bitter taste? Does umami taste really exist? The course will answer these and many other related questions in order to give the students the instruments needed to deal with flavors that are not generally accepted but require a deeper understanding before being appreciated. This course consists of experiential learning hours with our Community Engagement Member Institutions (CEMI). CEMI are dynamic learning environments created to foster learning through a structured interaction with the community. In addition to regular lecture hours, students will be involved in learning by doing through real projects and integration with the local population and territory in order to remove cultural and learning barriers as well as to develop a strong likelihood for success in life. The experiential learning hours are fully supervised by instructors who track students step by step during their learning experience, monitor and advise according to student needs, and support student initiative. This unique learning model allows students to benefit from an all-encompassing educational experience based on theory and practice in real enterprises, learning of comprehensive operational processes, problem-solving, leadership, and management. Prerequisites: Culinary Arts majors only.
Two semesters of Culinary Arts coursework or equivalent. Unofficial transcript submission required.
Forty years after the first appearance of Molecular Gastronomy, Chefs approach to food has dramatically changed. Gastronomists and food historians talk about the last great food revolution of our times; the movement that changed the way we perceive food and started to stimulate new questions and give interesting answers to those that want to enhance their food knowledge. Since then cooking has taken a great step forward, opening paths once impossible to even think about.This course is aimed at non-scientific students who wish to approach the world of scientific application toward cooking and want to improve their knowledge of cooking techniques. A scientist and a Chef will alternate teaching the course giving both technical information and practical suggestions. Students will learn cutting edge techniques to create new textures and amazing effects. Prerequisites: Two semesters of Culinary Arts coursework or equivalent.
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.
This course focuses on the business and marketing aspects of the wine industry. Students will consider and analyze course topics including an introduction to communication theory, wine communication practices and trends, introduction to management and marketing theory, wine marketing strategies, economics of the world wine industry, and human resource management.
This course focuses on the business and marketing aspects of the wine industry. Students will consider and analyze course topics including an introduction to communication theory, wine communication practices and trends, introduction to management and marketing theory, wine marketing strategies, economics of the world wine industry, and human resource management. 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.
The course explores the secret facets of Florence from an artistic, historical, and social perspective through thematic walks and visits. Embracing the city as an unrestricted classroom, the course unveils artworks, parks, streets, and spaces such as workshops and laboratories that keep the earliest Florentine traditions alive. These traditions include carpentry, music, marble carving, papermaking, and gastronomy. Furthermore, walks and visits will investigate the changing aspects of the city from an architectural and socio-ethnic point of view. Course sessions start in the city center and transition to the areas beyond the ancient walls. This progression allows students to visualize, assess, and comprehend hidden spatial narratives of Florence from the well-known to less-frequented areas. As a result, students discover the significance of the city in its entirety, explore the relationship between the Florentine community and the arts, and develop a new way of city-gazing that generates knowledge through walking.
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.
Studies have shown that following the Mediterranean diet has many health benefits, especially when combined with exercise. This course includes lectures on various forms of physical and lifestyle activities and an overview of their respective health benefits. Lectures will also include visits to athletic centers within the local community and the nutritional aspects of the Mediterranean diet, and particularly the Italian culinary tradition. Cooking labs, wine tastings, and physical activity are integral components of the course and will result in the creation of a customized exercise and nutritional program by the student. This course also features a field learning component in relevant Italian locations to supplement and enrich academic topics.
The course explores the secret facets of Florence from an artistic, historical, and social perspective through thematic walks and visits. Embracing the city as an unrestricted classroom, the course unveils artworks, parks, streets, and spaces such as workshops and laboratories that keep the earliest Florentine traditions alive. These traditions include carpentry, music, marble carving, papermaking, and gastronomy. Furthermore, walks and visits will investigate the changing aspects of the city from an architectural and socio-ethnic point of view. Course sessions start in the city center and transition to the areas beyond the ancient walls. This progression allows students to visualize, assess, and comprehend hidden spatial narratives of Florence from the well-known to less-frequented areas. As a result, students discover the significance of the city in its entirety, explore the relationship between the Florentine community and the arts, and develop a new way of city-gazing that generates knowledge through walking.
This course will examine excerpts of Dante Alighieri’s greatest passages from the Divine Comedy and other works in relation to the space and history of Florence. Textual analyses will be performed, unpacking the dense symbolism and motifs reflective of the intellectual and moral climate during 14th century Florence. Students will visit churches, piazzas, and palaces within the city and will examine these locations in the context of Dante’s life and surrounding controversy, the accusations and denunciations in his writings, the physical descriptions of the city, and the characters and historical figures present in his works. 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.
This course examines the city of Florence with themed walks offering a comprehensive approach to the city as an open-air cultural, historical, and artistic research site from its Roman foundation to its contemporary Zeitgeist. Students will learn the history of the city through its art: they will understand how buildings, streets, squares, and monuments can be mapped as living traces of multiple, overlapping layers of a complex past, and how to encode them in their personal appropriation of the city. Starting from learning how to decode the artistic environment of the city and to unveil its traces both visible and invisible the course aims at understanding the main social and cultural reasons underlying the existing shape of the city. The course explores traces and evidences from Roman times through Middle Ages, Renaissance, Mannerism and Baroque, up to Art Nouveau and contemporary Florence. Students will be provided with a consistent theoretical background related to relevant historic-artistic landmarks and their social and cultural context and main characters (Guelphs vs. Ghibellines, the Florentine Guilds, Dante, the Medici family, Botticelli, Michelangelo, Ghirlandaio, Ammannati, Pontormo, etc.). Students will be encouraged to develop their own experiential tools and strategies to approach the city through guided field learning activities that assess research, on-site involvement, and academic outcome for each themed walk in Florence.
This course is a study of bakery operations and managementas practiced in a pastry shop environment. Studies focus on the various pastry shop components and front/back of the house areas. Front of the house emphasizes customer service, space management and maintenance, retail display, client relations, and ordering strategies. An introductory approach to the back of the house is considered in terms of equipment handling, supplies, production types, yields, formula conversions, dessert menu planning, and the handling of special requests and events. Safety and sanitation are examinedfor proper practice and application in the pastry shop. Students will gainfamiliarity with dessert categories and how they are positioned within thebaking industry.This course includes experiential learning hours with our CommunityEngagement Member Institutions (CEMI). CEMI are dynamic learningenvironments created to foster learning through a structured interactionwith the community. In addition to regular lecture hours, students will be involved in learning by doing through real projects and integration with thelocal population and territory in order to remove cultural and learning barriersas well as to develop a strong likelihood for success in life. The experientiallearning hours are fully supervised by instructors who track students stepby step during their learning experience, monitor and advise according tostudent needs, and support student initiative. This unique learning modelallows students to benefi t from an all-encompassing educational experiencebased on theory and practice in real enterprises, learning of comprehensiveoperational processes, problem-solving, leadership, and management.
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.
Provides a fundamental overview of the hospitality industry and its main segments: hotel, restaurant, management services, and clubs. The operational sectors of the industry as well as managerial components and skills will be explored. All of the following topics will be examined: development of tourism; demand for travel, examination of food and beverages industry, associations and organizations related to hospitality as a sub-segment of the tourism industry. Career opportunities in thehospitality industry will be discussed and students will be encouraged to develop their own career plan.
This course will examine all aspects of special event management. Design, financing, budgeting, leadership and integrated marketing will be studied. The course will also provide students with the necessary background for improving their effectiveness and profit ability when managing special events, which demands competence in the are as of drafting contracts for events, marketing and sales, event logistics and preparations, and staffing.
This course examines all aspects of special event management.A comprehensive study of the Special events industry focused on emphasizing the dynamics of the creative process critical to these events. Special events include but are not limited to, weddings, ceremonies and celebration, life cycle events and fairs and festivals. Through the event planning process special events will be examined from a logistical, and financial perspective. The course will also provide students with the necessary background for improving their effectiveness and profitability when managing special events, which demands competence in the areas of drafting contracts for events, marketing and sales, event logistics and preparations, staffing, and accounting. Special attention is given to the use of new online tools and apps for the organization of events as well as the most important and common new social media in order to more effectively promote events. 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.
This course focuses on the business and marketing aspects of the wine industry. Students will consider and analyze course topics including an introduction to communication theory, wine communication practices and trends, introduction to management and marketing theory, wine marketing strategies, economics of the world wine industry, and human resource management. 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.
This course focuses on important foreign cuisines outside of the Mediterranean area and is meant to teach students how the influence of local cultures affected food preparation techniques and dishes in important cultural macro areas. Students will experience food preparation based on the customs and heritage of diverse cultures. The ingredients used in the preparation of the dishes, along with their origin and diffusion, will be the highlights of the course. The aim is to show how the environment and external cultural influences have a strong impact on local cuisines. This course includes experiential learning hours with our Community Engagement Member Institutions (CEMI). CEMI are dynamic learning environments created to foster learning through a structured interaction with the community. In addition to regular lecture hours, students will be involved in learning by doing through real projects and integration with the local population and territory in order to remove cultural and learning barriers as well as to develop a strong likelihood for success in life. The experiential learning hours are fully supervised by instructors who track students step by step during their learning experience, monitor and advise according to student needs, and support student initiative. This unique learning model allows students to benefit from an all-encompassing educational experience based on theory and practice in real enterprises, learning of comprehensive operational processes, problem-solving, leadership, and management.
This course introduces one of the fundamental areas of study in thehospitality industry. Students will study the concepts and procedures offood and beverage control systems, cost control, operating budgets,effective management of food and beverage operations and cycles.Cost calculations, menu planning, storage, receiving, profit and budgetforecasting, labor costs, service payment systems, and other topic specificareas will be covered.
This course introduces one of the fundamental areas of study in the hospitality industry. Students will study the concepts and procedures of food and beverage control systems, cost control, operating budgets, effective management of food and beverage operations and cycles. Cost calculations, menu planning, storage, and receiving.
This course introduces a fundamental area of study in the hospitality industry. Students will study the concepts and procedures of food and beverage control systems, cost control, operating budgets, and the effective management of food and beverage operations and cycles. Cost calculation, menu planning, storage, receiving, profit and budget forecasting,labor costs, service payment systems, and other topic-specific areas will becovered.This course includes experiential learning hours with our CommunityEngagement Member Institutions (CEMI). CEMI are dynamic learningenvironments created to foster learning through a structured interaction with the community.In addition to regular lecture hours, students will be involvedin learning by doing through real projects and integration with the localpopulation and territory in order to remove cultural and learning barriers aswell as to develop a strong likelihood for success in life.The experiential learning hours are fully supervised by instructors whotrack students step by step during their learning experience, monitorand 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 realenterprises, learning of comprehensive operational processes, problem solving, leadership, and management.
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.
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. 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.
This course is a study of bakery operations and managementas practiced in a pastry shop environment. Studies focus on the various pastry shop components and front/back of the house areas. Front of the house emphasizes customer service, space management and maintenance, retail display, client relations, and ordering strategies. An introductory approach to the back of the house is considered in terms of equipment handling, supplies, production types, yields, formula conversions, dessert menu planning, and the handling of special requests and events. Safety and sanitation are examined for proper practice and application in the pastry shop. Students will gain familiarity with dessert categories and how they are positioned within the baking industry.This course includes experiential learning hours with our CommunityEngagement Member Institutions (CEMI). CEMI are dynamic learningenvironments created to foster learning through a structured interactionwith the community. In addition to regular lecture hours, students will be involved in learning by doing through real projects and integration with thelocal 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.
Business and marketing aspects of the wine industry. Students will be presented with the following topics: an introduction to communication theory, wine communication, introduction to management and marketing theory, wine marketing, economics of the world wine industry, human resource management.
Business and marketing aspects of the wine industry. Students will be presented with the following topics: an introduction to communication theory, wine communication, introduction to management and marketing theory, wine marketing, economics of the world wine industry, human resource management. 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 involvedin learning by doing through real projects and integration with the local population
In this course students will learn the concepts and techniques ofcreating, viewing and manipulating 3D models. Through the generation of drawings and perspectives, students develop an in-depth understanding of the modeling and rendering techniques used for creating objects, furniture and interior spaces.
In this course students develop an understanding of the design of three-dimensional objects, which have a specialized function – in, for example, the domestic or hospitality spheres – and medium-low complexity. During the course students are introduced to the world of products for interiors in which Italy is a market leader and will study examples of well-known designers and their different styles. students develop their projects through research, realize the prototypes and analyze the production costs.
The course explores the secret facets of Florence from an artistic, historical, and social perspective through thematic walks and visits. Embracing the city as an unrestricted classroom, the course unveils artworks, parks, streets, and spaces such as workshops and laboratories that keep the earliest Florentine traditions alive. These traditions include carpentry, music, marble carving, papermaking, and gastronomy. Furthermore, walks and visits will investigate the changing aspects of the city from an architectural and socio-ethnic point of view. Course sessions start in the city center and transition to the areas beyond the ancient walls. This progression allows students to visualize, assess, and comprehend hidden spatial narratives of Florence from the well-known to less-frequented areas. As a result, students discover the significance of the city in its entirety, explore the relationship between the Florentine community and the arts, and develop a new way of city-gazing that generates knowledge through walking.
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.
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.
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.
One semester of Italian language or equivalent. Unofficial transcript submission required.
This course builds on and extends fundamental skills developed in the beginner course. Emphasis is placed on developing fluency skills and integration of language and culture through more extensive reading and writing. After taking this course, students will be able to express polite requests using the Present conditional, making future plans using the Future tense and develop their language ability by using direct and indirect object pronouns. This course is aimed at students who already have a basic vocabulary of Italian and some knowledge of elementary language structures. *FUA policy requires that when less than 4 students enroll in an Italian language class, the class will be taught at reduced contact hours. With less students the instructor is able to cover the same program in less time, while also providing more individualized attention.
One semester of Italian language or equivalent. Unofficial transcript submission required.
This course builds on and extends fundamental skills developed in the beginner course. Emphasis is placed on developing fluency skills and integration of language and culture through more extensive reading and writing. After taking this course, students will be able to express polite requests using the Present conditional, making future plans using the Future tense and develop their language ability by using direct and indirect object pronouns. This course is aimed at students who already have a basic vocabulary of Italian and some knowledge of elementary language structures. *FUA policy requires that when less than 4 students enroll in an Italian language class, the class will be taught at reduced contact hours. With less students the instructor is able to cover the same program in less time, while also providing more individualized attention.
Two semesters of Italian language or equivalent. Unofficial transcript submission required.
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.*FUA policy requires that when less than 4 students enroll in an Italian language class, the class will be taught at reduced contact hours. With less students the instructor is able to cover the same program in less time, while also providing more individualized attention.
Two semesters of Italian language or equivalent. Unofficial transcript submission required.
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.*FUA policy requires that when less than 4 students enroll in an Italian language class, the class will be taught at reduced contact hours. With less students the instructor is able to cover the same program in less time, while also providing more individualized attention.
Students entering at the intermediate level or above arerequired to take a placement test.
This course is directed towards the acquisition of more complex grammar structures to express personal opinions and preferences. This level enables students to enter unprepared into conversation on topics with which they are familiar, which are of personal interest or which pertain to everyday life (i.e. family, hobbies, work, travel, and current events). During this course, students will develop skills which will allow them to narrate a story, relate the plot of a book or film or write correctly on topics which are familiar or are of personal interest. After taking this course, students will have developed a good understanding of Subjunctive and will be able to judge when to use Indicative, Subjunctive or conditional. Students will also learn more complex forms of verbs like the Passive form.
This course will examine excerpts of Dante Alighieri’s greatest passages from the Divine Comedy and other works in relation to the space and history of Florence. Textual analyses will be performed, unpacking the dense symbolism and motifs reflective of the intellectual and moral climate during 14th century Florence. Students will visit churches, piazzas, and palaces within the city and will examine these locations in the context of Dante’s life and surrounding controversy, the accusations and denunciations in his writings, the physical descriptions of the city, and the characters and historical figures present in his works.
This special project course is offered to highly motivated students who want to enter and practice first hand the world of magazine editing and proofreading. The student will be in charge, under the supervision of professionals, develop feature writing through the steps of checking for accuracy and suitability, digital and traditional printing, and design. Knowledge and experience in magazine and newspaper production is always extremely helpful for higher editorial positions. 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.
This course introduces students to the strategic roles and functions of the Public Relations (PR) practitioner. Students evaluate the context in which PR is practiced, gain an understanding of the potential and practice of PR as a management function, and critically analyze the structure of PR management, its role, and techniques. In addition, students will be introduced to the rhetorical arguments that impact PR activities and will be made aware of the importance of professionalism and ethics in the practice of public relations.
This course introduces students to the strategic roles and functions of the Public Relations (PR) practitioner. Students evaluate the context in which PR is practiced, gain an understanding of the potential and practice of PR as a management function, and critically analyze the structure of PR management, its role, and techniques. In addition, students will be introduced to the rhetorical arguments that impact PR activities and will be made aware of the importance of professionalism and ethics in the practice of public relations. 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.
Through this special project course, the student will be able to research and develop web content for professional websites. Guided by a Communications Office, the student will be involved in web-based projects to develop written and visual content for digital platforms. EL hours may be distributed from Monday through Friday. The placement may require weekend hours or ongoing research-based and editorial activities for remote placements. 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.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: Digital content creation and revision, visual content development, audience/reader-oriented research, SEO analysis, site performance review, final portfolio. Additional materials/Dress code: Business casual attire for dress code. Not applicable to remote option.Prerequisites: Cover letter, CV, and material pertinent to the chosen area, interview. Portfolio of previous work, web back office experience.
Through the public relations placement, students will learn how to promote an organization’s business and image. Public relations activities will focus on managing an organization’s key messages through content management. Communication strategies, including those related to special events, will be a major emphasis in public relations-related projects. Students will be guided throughout their involvement in PR operations and measuring PR results. EL hours may be distributed from Monday through Friday. This placement may require PM shifts, shifts that take place on weekends, or ongoing research-based activities for remote placements. 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.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.
The first of a two part series on magazine production, lifestyle Magazine I gives students a professional magazine production experience in an academic course. Students, under the supervision of faculty members, will curate every phase of production brainstorming, design, writing, photos, editing, layouts, production and distribution of a full color lifestyle magazine produced by the institution. the magazine and its semester format will represent the students approach to living in Florence and topics such as the arts, gastronomy, travel, style, city scenes, etc from a cutting edge perspective that seeks to challenge and go beyond the surface of a city. this project requires additional hours outside of regularly scheduled class times.
The course explores the secret facets of Florence from an artistic, historical, and social perspective through thematic walks and visits. Embracing the city as an unrestricted classroom, the course unveils artworks, parks, streets, and spaces such as workshops and laboratories that keep the earliest Florentine traditions alive. These traditions include carpentry, music, marble carving, papermaking, and gastronomy. Furthermore, walks and visits will investigate the changing aspects of the city from an architectural and socio-ethnic point of view. Course sessions start in the city center and transition to the areas beyond the ancient walls. This progression allows students to visualize, assess, and comprehend hidden spatial narratives of Florence from the well-known to less-frequented areas. As a result, students discover the significance of the city in its entirety, explore the relationship between the Florentine community and the arts, and develop a new way of city-gazing that generates knowledge through walking.
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.
This course examines the city of Florence with themed walks offering a comprehensive approach to the city as an open-air cultural, historical, and artistic research site from its Roman foundation to its contemporary Zeitgeist. Students will learn the history of the city through its art: they will understand how buildings, streets, squares, and monuments can be mapped as living traces of multiple, overlapping layers of a complex past, and how to encode them in their personal appropriation of the city. Starting from learning how to decode the artistic environment of the city and to unveil its traces both visible and invisible the course aims at understanding the main social and cultural reasons underlying the existing shape of the city. The course explores traces and evidences from Roman times through Middle Ages, Renaissance, Mannerism and Baroque, up to Art Nouveau and contemporary Florence. Students will be provided with a consistent theoretical background related to relevant historic-artistic landmarks and their social and cultural context and main characters (Guelphs vs. Ghibellines, the Florentine Guilds, Dante, the Medici family, Botticelli, Michelangelo, Ghirlandaio, Ammannati, Pontormo, etc.). Students will be encouraged to develop their own experiential tools and strategies to approach the city through guided field learning activities that assess research, on-site involvement, and academic outcome for each themed walk in Florence.
This introductory art history course will take students through seven centuries of Italian and European art from the classical Greek and Roman world period up to and including the eighteenth century. Special emphasis will be given to Florentine and Italian art of the thirteenth and fourteenth centuries and to the ‘golden age’ of the Renaissance period. This course is aimed at students who have not taken a history of western art course before. Slide lectures will alternate with on-site teaching in Florence, including architectural walking tours and visits to museums, churches and palaces.
The first of a two-part series on magazine production, this course gives students a professional magazine production experience as an academic course. Students, under the supervision of faculty members, will curate every phase of production brainstorming, design, writing, photos, editing, layouts, production, and distribution of a professional lifestyle magazine produced by the institution. The magazine and its semiannual format will represent the student’s approach to living in Florence and topics such as the arts, gastronomy, travel, style, city scenes, etc. from a cutting edge perspective that seeks to challenge and go beyond the surface of a city. Course projects and activities will interact with the journalism activities of Blending, the magazine of FUA’s campus press Ingorda. This project requires additional hours outside of regularly scheduled class times. This class includes experiential learning with CEMI.
This course delves into contemporary photographic practices and technologies. By examining the multi-layered nature of photography today, students will develop a strong foundation in both technical and conceptual aspects of the medium. Core camera skills, including manual exposure and working with available light, are emphasized alongside critical thinking and visual literacy. The course also integrates writing exercises to enhance students ability to articulate their visual ideas, analyze the work of others, and engage in critical discourse. The first part of the course focuses on building technical camera proficiency through hands-on practice, lectures, and readings. Students will learn camera functions and image processing techniques. In the second half, these skills will be applied to explore diverse photographic concepts and approaches, towards a culminating project, Tiny Florence, challenges students to create images of the city and fostering creative intimate expression and public engagement. Through writing, students will develop their ability to connect their technical skills with their conceptual understanding and develop a more nuanced and sophisticated approach to photography. 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. 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.
The course explores the secret facets of Florence from an artistic, historical, and social perspective through thematic walks and visits. Embracing the city as an unrestricted classroom, the course unveils artworks, parks, streets, and spaces such as workshops and laboratories that keep the earliest Florentine traditions alive. These traditions include carpentry, music, marble carving, papermaking, and gastronomy. Furthermore, walks and visits will investigate the changing aspects of the city from an architectural and socio-ethnic point of view. Course sessions start in the city center and transition to the areas beyond the ancient walls. This progression allows students to visualize, assess, and comprehend hidden spatial narratives of Florence from the well-known to less-frequented areas. As a result, students discover the significance of the city in its entirety, explore the relationship between the Florentine community and the arts, and develop a new way of city-gazing that generates knowledge through walking.
This course examines the city of Florence with themed walks offering a comprehensive approach to the city as an open-air cultural, historical, and artistic research site from its Roman foundation to its contemporary Zeitgeist. Students will learn the history of the city through its art: they will understand how buildings, streets, squares, and monuments can be mapped as living traces of multiple, overlapping layers of a complex past, and how to encode them in their personal appropriation of the city. Starting from learning how to decode the artistic environment of the city and to unveil its traces both visible and invisible the course aims at understanding the main social and cultural reasons underlying the existing shape of the city. The course explores traces and evidences from Roman times through Middle Ages, Renaissance, Mannerism and Baroque, up to Art Nouveau and contemporary Florence. Students will be provided with a consistent theoretical background related to relevant historic-artistic landmarks and their social and cultural context and main characters (Guelphs vs. Ghibellines, the Florentine Guilds, Dante, the Medici family, Botticelli, Michelangelo, Ghirlandaio, Ammannati, Pontormo, etc.). Students will be encouraged to develop their own experiential tools and strategies to approach the city through guided field learning activities that assess research, on-site involvement, and academic outcome for each themed walk in Florence.
This course offers students an examination of different religious concepts and some of the methods used for studying religious behaviors and beliefs. The course has strong focus on the relationships between values and beliefs within different religions. Religious ethics, biomedicine, human sexuality, and social justice will be examined through the analysis of issues such as euthanasia, abortion, and poverty. The course will also study various festivals, rites, sacrifices, diets, and fasting practices of certain religions to better understand their backgrounds and cultural influences.
The course explores the secret facets of Florence from an artistic, historical, and social perspective through thematic walks and visits. Embracing the city as an unrestricted classroom, the course unveils artworks, parks, streets, and spaces such as workshops and laboratories that keep the earliest Florentine traditions alive. These traditions include carpentry, music, marble carving, papermaking, and gastronomy. Furthermore, walks and visits will investigate the changing aspects of the city from an architectural and socio-ethnic point of view. Course sessions start in the city center and transition to the areas beyond the ancient walls. This progression allows students to visualize, assess, and comprehend hidden spatial narratives of Florence from the well-known to less-frequented areas. As a result, students discover the significance of the city in its entirety, explore the relationship between the Florentine community and the arts, and develop a new way of city-gazing that generates knowledge through walking.
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.
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.
This is an advanced digital photography course intended for students who wish to explore and experiment with Photoshop in order to recreate film photography techniques. Students will create their own digitalworkflow with images produced from other classes in order to recreate typical photographic looks such as those of Agfa Rodinal, Kodak Kodachrome film, Fuji Velvia, solarization and other specific types. Composite printing and experimentation with different papers types will also be employed and addressed.This course includes experiential learning hours with our CommunityEngagement Member Institutions (CEMI). CEMI are dynamic learningenvironments created to foster learning through a structured interactionwith the community. In addition to regular lecture hours, students will beinvolved in learning by doing through real projects and integration with thelocal 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.
This course introduces students to the strategic roles and functions of the Public Relations (PR) practitioner. Students evaluate the context in which PR is practiced, gain an understanding of the potential and practice of PR as a management function, and critically analyze the structure of PR management, its role, and techniques. In addition, students will be introduced to the rhetorical arguments that impact PR activities and will be made aware of the importance of professionalism and ethics in the practice of public relations. 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.
This course focuses on developing students approach to professional kitchen organization from all different points of view: HACCP standards, equipment maintenance, food receiving and storing, mise en place settings, accurate plating style, importance of timing and menu planning for an organized production. Students will be involved in managing the restaurant kitchen acting like chefs de partie under the direct supervision of the Chef Instructor. Special emphasis will be dedicated to understanding concepts like interpretation and revision of typical Italian recipes in order to create and produce menus that represent the evolution of traditional cuisine. Students will apply the previously learned skills to develop balanced menus and will prepare dry and moist marinades, contemporary risotto styles, and complex classical sauces. The course includes three workshops, held during the semester intersessions, to offer a full-immersion in meat butchering and traditional Italian meat cookery, traditional offal cuisine and traditional Italian fresh pasta and related sauces production. 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: Four semesters of Culinary Arts course work or equivalent. Special note: This course includes mandatory team projects throughout the academic session.
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.
This course addresses the procedures involved in managing a fashion retail enterprise and the decision-making inherent in successful merchandising for smaller-scale stores. Knowledge will be acquired through lab practice gained by running a real enterprise in which students and professionals exchange their knowledge and propose successful solutions to be applied. Coursework includes site visits to well-known Italian luxury brands in Florence such as Ferragamo, Gucci, and Cavalli (companies may change according to availability), and special guest lectures from local prominent emerging designers.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.
This course will introduce students to cooking fundamentals and is the first of a three-series course on Professional Cooking. Students will learn classic and basic techniques and their applications. Special emphasis will be placed on methods and procedures as well as sanitation and hygiene. The aim of the course is to provide students with solid foundations in terms of both knowledge and practice for a better understanding of the basic skills necessary for more advanced courses. 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.
This course focuses on the production of long shelf-life handcrafted baked products, a branch of traditional pastry art that is unfortunately a prerogative of industrial food production today. Students will learn how to prepare artisan travel cakes and snacks to go thanks to an in-depth study of the role of single ingredients and their balancing. Sugars, fats, mixing methods, cooking temperatures and food safety will be analyzed from the perspective of their impact on the final product shelf-life.An emphasis will be put on the role of water and hydration in baked products and how water influences the textural properties during storage.The course also includes the study of the calculation of free water in cakes, together with storage and preservation environment management and notions of food contamination and oxidation.Students will learn how to prepare traditional and contemporary travel cakes. Students will also learn artisan methods to reproduce famous Italian packaged snacks. 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.
The aim of this course is to provide students with fundamental pastry techniques and develop their organization and management skills in the pastry lab environment. Students will be involved in daily lab operations and responsibilities and will learn how to guarantee the HACCP standards and an adequate maintenance of pastry lab equipment. Emphasis will be placed in the application of baking and pastry master techniques, and the full immersion in pastry lab management and organization. Students will experience complex preparations such as financier cake, dacquoise, and frangipane cream. These techniques will be applied to the composition of a la carte, display, and reception desserts. During the intersessions the course will develop in three one-week workshops: the first on laminated doughs and their application to croissanterie and viennoserie; the second on savory pastry creations; the third on traditional Italian Panettone, and Pandoro. Students will be asked to contribute with a proactive participation through EL hours to the organization and management of the Pastry Lab. 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: Open to baking and pastry majors or students who have completed two years of related coursework.
This course explores and examines the physiology of sensory organs and how we perceive flavors. The course is designed to expose students to the theory and practice of sensory evaluation techniques and their application to the composition of dishes. Students gain knowledge of the anatomy and physiology of taste, smell and other senses and experience using these senses as analytical tools to assess food products. From the simplicity of identifying the basic tastes to the complexity of aftertastes and aromas, the objective of this course is to train taste buds to better understand the mechanics of our senses as they get in touch with food. Why do we react positively to sweet taste? Why do we sometimes refuse bitter taste? Does umami taste really exist? The course will answer these and many other related questions in order to give the students the instruments needed to deal with flavors that are not generally accepted but require a deeper understanding before being appreciated. This course consists of experiential learning hours with our Community Engagement Member Institutions (CEMI). CEMI are dynamic learning environments created to foster learning through a structured interaction with the community. In addition to regular lecture hours, students will be involved in learning by doing through real projects and integration with the local population and territory in order to remove cultural and learning barriers as well as to develop a strong likelihood for success in life. The experiential learning hours are fully supervised by instructors who track students step by step during their learning experience, monitor and advise according to student needs, and support student initiative. This unique learning model allows students to benefit from an all-encompassing educational experience based on theory and practice in real enterprises, learning of comprehensive operational processes, problem-solving, leadership, and management. Prerequisites: Culinary Arts majors only.
This course fosters an understanding of the design of three-dimensional objects that have a specialized function in domestic or hospitality contexts and a low-medium complexity. During the course, students are introduced to the world of products for interiors in which Italy is a market leader. Case studies of well-known designers and their different styles will be examined. Students develop their projects through research, create prototypes, and analyze production costs. 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.
With the advance of technological innovation and the increased availability of products, it has become easier to notice when bad product design happens. But what makes a design good or bad? This advanced course in product design allows students to answer such a question by exploring this still-evolving discipline from a number of perspectives. The course objective is for students to demonstrate the knowledge and skills needed to work professionally as a product designer. Students are invited to independently explore the problem area, define relevant design problems and plan the further design work. During the course, students build on previously acquired knowledge relative to the design process and apply their skills by undertaking real-world product design problem-solving projects. As part of the course assessment, students are expected to account for the design process, argue for relevant facts, social context and a user focus to justify the methods, techniques and tools used to perform, explain and visualize the process and the result. 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. Prerequisites: Introduction to Product Design or equivalent.
The aim of this course is to provide students with the basic knowledge of professional property management. Students will become familiar with the different management methods, such as ownership and subleases, as well as the new specific insurance practices for the tourist rental market. This course focuses on major functions of property managers, and details specific practices and problems in managing a variety of properties, such as residential, retail and industrial ones. Students will also learn how to manage maintenance, construction, insurance, and relations with tenants. 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.
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.
This course focuses on exposure to sales and retail through an understanding of the strategies related to the supply chain, competitors, suppliers, and customers. Coursework will provide students with the knowledge of the tools and decisions applied by international and Italian companies to maintain clientele loyalty. The managerial component of the course will also give students an understanding of basic management methods in terms of product flow, marketing tools, and geography-specific analysis in retail marketing. 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.
This course examines all aspects of special event management and provides a comprehensive study of the special events industry focused on emphasizing the dynamics of the creative process critical to these events. Special events include but are not limited to business events, weddings, ceremonies, celebrations, life cycle events, fairs, and festivals. Through the event planning process, special events will be examined from a logistical and financial perspective. The course will also provide students with the necessary background for improving effectiveness and profitability when managing special events, which demands competence in the areas of drafting contracts for events, marketing and sales, event logistics and preparations, staffing, and accounting. Special attention is given to the use of new digital tools for the organization of events as well as the significant forms of social media in order to more effectively promote events. Coursework is tailored for students who already have studied the basics of event management.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.
Through this special project course, the student will be able to research and develop web content for professional websites. Guided by a Communications Office, the student will be involved in web-based projects to develop written and visual content for digital platforms. 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.
This special project course is offered to highly motivated students who want to enter and practice first hand the world of magazine editing and proofreading. The student will be in charge, under the supervision of professionals, develop feature writing through the steps of checking for accuracy and suitability, digital and traditional printing, and design. Knowledge and experience in magazine and newspaper production is always extremely helpful for higher editorial positions. 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.
Through the public relations placement, students will learn how to promote an organization’s business and image. Public relations activities will focus on managing an organization’s key messages through content management. Communication strategies, including those related to special events, will be a major emphasis in public relations-related projects. Students will be guided throughout their involvement in PR operations and measuring PR results. EL hours may be distributed from Monday through Friday. This placement may require PM shifts, shifts that take place on weekends, or ongoing research-based activities for remote placements. 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.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.
The internship course aims to prepare students for the professional world and features an nonsalaried 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 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.
The internship course aims to prepare students for the professional world and features an nonsalaried 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 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.
Studies have shown that following the Mediterranean diet has many health benefits, especially when combined with exercise. This course includes lectures on various forms of physical and lifestyle activities and an overview of their respective health benefits. Lectures will also include visits to athletic centers within the local community and the nutritional aspects of the Mediterranean diet, and particularly the Italian culinary tradition. Cooking labs, wine tastings, and physical activity are integral components of the course and will result in the creation of a customized exercise and nutritional program by the student. This course also features a field learning component in relevant Italian locations to supplement and enrich academic topics.
Short program students can apply for a part time 3 credit internship to be completed as part of the elective program. Students are placed in internships that complement their major or minor, and are supported by an internship supervisor. While Italian language proficiency is not required, it is helpful for expanding the placement options. At the completion of the internship, students produce an analytical report that synthesizes what they have learned. For more information on internships see FUA Internships.
Courses & Schedule
Short sessions are comprised of 3 week courses, with a one week break between each when combining multiple sessions. The 3 week courses run Monday through Friday (5 days/week), with finals at the end of each 3 week period. Students select 1 or 2 courses for each 3 week session they are enrolled.
Experiential Learning
Many FUA courses incorporate experiential learning components, involving hands-on projects. Courses which include experiential learning components will include this information in the course details & syllabus. Students will work and collaborate within the FUA Community Engagement Member Institutions (CEMI) to fulfill various projects & tasks as part of their coursework. These practical assignments take place on-site and will occur outside of the regular class sessions, with varying shifts assigned from Monday to Friday, (occasional weekend shifts possible), including the possibility of later evening hours.
Course Registration
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 course registration begins months ahead of the application deadline and courses will fill on a rolling basis as they reach capacity.
| Pre-Departure Calendar | |
|---|---|
| May 15 2025 |
Application Closes Applications accepted after closing as space permits. |
| Within 1 week of acceptance |
SAI Deposits Due $500 Enrollment Deposit (applied toward program fee) $300 Security Deposit (refundable) |
| May 28 2025 |
50% of Total Program Fee Due Students who are accepted and submit SAI deposits after this date will have an amended pay schedule. 50% of the Program Fee will be due within 5 business days, based on the deposit payment date. |
| May 28 2025 |
Financial Aid Agreement & Financial Aid Program Deposit Deadline Students wishing to utilize SAI financial aid payment deferment must complete the Financial Aid Agreement form and submit the Financial Aid Program Deposit by this date. Students whose deposit payment date is on or after this date will have a deadline of 5 days after the deposit. |
| May 29 2025 |
Enrollment Closes Students must complete their enrollment, including paying deposits, by this date. |
| June 12 2025 |
SAI Financial Aid Verification Deadline Students wishing to defer payment until financial aid disbursement must submit the financial aid verification form to SAI by this date. |
| June 27 2025 |
Balance of Total Program Fee Due (For students utilizing SAI financial aid payment deferment, any balance not covered by aid is due) |
| On-Site Calendar | |
|---|---|
| August 26 2025 |
Arrival & Housing Check-in Students arrive at Aeroporto di Firenze-Peretola (FLR). SAI airport pickup is provided between 9:00am and 6:00pm, and students are transferred to SAI housing. |
| August 27 – 29 2025 |
SAI Orientation Events Students are welcomed to the program with an orientation that introduces them to their city while covering safety, policies, housing, and culture. |
| September 2 2025 |
FUA Academic Orientation FUA orientation includes academic policies and information, as well as opportunities to take city tours, join clubs, and meet professors |
| September 3 2025 |
FUA Classes Begin |
| September 18 2025 |
FUA Classes End |
| September 19 2025 |
Program End & Housing Check-out Students must move out of SAI housing by 10:00am to return home or pursue independent travel. |
| Pre-Departure Calendar | |
|---|---|
| May 15 2025 |
Application Closes Applications accepted after closing as space permits. |
| Within 1 week of acceptance |
SAI Deposits Due $500 Enrollment Deposit (applied toward program fee) $300 Security Deposit (refundable) |
| May 29 2025 |
Enrollment Closes Students must complete their enrollment, including paying deposits, by this date. |
| June 25 2025 |
50% of Total Program Fee Due Students who are accepted and submit SAI deposits after this date will have an amended pay schedule. 50% of the Program Fee will be due within 5 business days, based on the deposit payment date. |
| June 25 2025 |
Financial Aid Agreement & Financial Aid Program Deposit Deadline Students wishing to utilize SAI financial aid payment deferment must complete the Financial Aid Agreement form and submit the Financial Aid Program Deposit by this date. Students whose deposit payment date is on or after this date will have a deadline of 5 days after the deposit. |
| July 10 2025 |
SAI Financial Aid Verification Deadline Students wishing to defer payment until financial aid disbursement must submit the financial aid verification form to SAI by this date. |
| July 25 2025 |
Balance of Total Program Fee Due (For students utilizing SAI financial aid payment deferment, any balance not covered by aid is due) |
| On-Site Calendar | |
|---|---|
| September 23 2025 |
Arrival & Housing Check-in Students arrive at Aeroporto di Firenze-Peretola (FLR). SAI airport pickup is provided between 9:00am and 6:00pm, and students are transferred to SAI housing. |
| September 24 – 27 2025 |
SAI Orientation Mandatory SAI orientation introduces students to their city while covering safety, policies, housing, and culture. |
| September 30 2025 |
FUA Academic Orientation FUA orientation includes academic policies and information, as well as opportunities to take city tours, join clubs, and meet professors. |
| October 1 2025 |
FUA Classes Begin |
| October 16 2025 |
FUA Classes End |
| October 17 2025 |
Program End & Housing Check-out Students must move out of SAI housing by 10:00am to return home or pursue independent travel. |
| Pre-Departure Calendar | |
|---|---|
| May 15 2025 |
Application Closes Applications accepted after closing as space permits. |
| Within 1 week of acceptance |
SAI Deposits Due $500 Enrollment Deposit (applied toward program fee) $300 Security Deposit (refundable) |
| May 29 2025 |
Enrollment Closes Students must complete their enrollment, including paying deposits, by this date. |
| July 29 2025 |
50% of Total Program Fee Due Students who are accepted and submit SAI deposits after this date will have an amended pay schedule. 50% of the Program Fee will be due within 5 business days, based on the deposit payment date. |
| July 29 2025 |
Financial Aid Agreement & Financial Aid Program Deposit Deadline Students wishing to utilize SAI financial aid payment deferment must complete the Financial Aid Agreement form and submit the Financial Aid Program Deposit by this date. Students whose deposit payment date is on or after this date will have a deadline of 5 days after the deposit. |
| August 13 2025 |
SAI Financial Aid Verification Deadline Students wishing to defer payment until financial aid disbursement must submit the financial aid verification form to SAI by this date. |
| August 28 2025 |
Balance of Total Program Fee Due (For students utilizing SAI financial aid payment deferment, any balance not covered by aid is due) |
| On-Site Calendar | |
|---|---|
| October 27 2025 |
Arrival & Housing Check-in Students arrive into Aeroporto di Firenze-Peretola (FLR). SAI airport pickup is provided between 9:00am and 2:00pm, and students are transferred to SAI housing. |
| October 28 2025 |
SAI Orientation Mandatory SAI orientation introduces students to their city while covering safety, policies, housing, and culture. |
| October 28 2025 |
FUA Academic Orientation FUA orientation includes academic policies and information, as well as opportunities to take city tours, join clubs, and meet professors. |
| October 29 2025 |
FUA Classes Begin |
| November 1 2025 |
Holiday (no class) |
| November 13 2025 |
FUA Classes End |
| November 14 2025 |
Program End & Housing Check-out Students must move out of SAI housing by 10:00am to return home or pursue independent travel. |
| Pre-Departure Calendar | |
|---|---|
| May 15 2025 |
Application Closes Applications accepted after closing as space permits. |
| Within 1 week of acceptance |
SAI Deposits Due $500 Enrollment Deposit (applied toward program fee) $300 Security Deposit (refundable) |
| May 29 2025 |
Enrollment Closes Students must complete their enrollment, including paying deposits, by this date. |
| August 26 2025 |
50% of Total Program Fee Due Students who are accepted and submit SAI deposits after this date will have an amended pay schedule. 50% of the Program Fee will be due within 5 business days, based on the deposit payment date. |
| August 26 2025 |
Financial Aid Agreement & Financial Aid Program Deposit Deadline Students wishing to utilize SAI financial aid payment deferment must complete the Financial Aid Agreement form and submit the Financial Aid Program Deposit by this date. Students whose deposit payment date is on or after this date will have a deadline of 5 days after the deposit. |
| September 10 2025 |
SAI Financial Aid Verification Deadline Students wishing to defer payment until financial aid disbursement must submit the financial aid verification form to SAI by this date. |
| September 25 2025 |
Balance of Total Program Fee Due (For students utilizing SAI financial aid payment deferment, any balance not covered by aid is due) |
| On-Site Calendar | |
|---|---|
| November 24 2025 |
Arrival & Housing Check-in Students arrive into Aeroporto di Firenze-Peretola (FLR). SAI airport pickup is provided between 9:00am and 2:00pm, and students are transferred to SAI housing. |
| November 25 2025 |
SAI Orientation Mandatory SAI orientation introduces students to their city while covering safety, policies, housing, and culture. |
| November 25 2025 |
FUA Academic Orientation FUA orientation includes academic policies and information, as well as opportunities to take city tours, join clubs, and meet professors. |
| November 26 2025 |
FUA Classes Begin |
| December 12 2025 |
FUA Classes End |
| December 13 2025 |
Program End & Housing Check-out Students must move out of SAI 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: 3 weeks / 3 credits Includes tuition, standard housing and SAI 360° Services (see What’s Included). |
Coming soon |
| Program Fee: 3 weeks / 6 credits Includes tuition, standard housing and SAI 360° Services (see What’s Included). |
Coming soon |
| Program Fee: 7 weeks / 6 credits Includes tuition, standard housing and SAI 360° Services (see What’s Included). |
Coming soon |
| Program Fee: 7 weeks / 9 credits Includes tuition, standard housing and SAI 360° Services (see What’s Included). |
Coming soon |
| Program Fee: 7 weeks / 12 credits Includes tuition, standard housing and SAI 360° Services (see What’s Included). |
Coming soon |
| Optional / Additional Fees: | |
| Optional Private Room Housing Supplement: 3 weeks Private room in a shared apartment, with a shared bathroom. |
Coming soon |
| Optional Private Room Housing Supplement: 7 weeks Private room in a shared apartment, with a shared bathroom. |
Coming soon |
| Optional Homestay Housing Supplement – Shared 3 weeks Homestay housing in a shared occupancy bedroom with another student. Includes daily breakfast and weekday dinner. |
Coming soon |
| Optional Homestay Housing Supplement – Shared 7 weeks Homestay housing in a shared occupancy bedroom with another student. Includes daily breakfast and weekday dinner. |
Coming soon |
| Optional Homestay Housing Supplement – Private 3 weeks Homestay housing in a private occupancy bedroom. Includes daily breakfast and weekday dinner. |
Coming soon |
| Optional Homestay Housing Supplement – Private 7 weeks Homestay housing in a private occupancy bedroom. Includes daily breakfast and weekday dinner. |
Coming soon |
| 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 a SAI-affiliated university please contact your study abroad office or speak with your SAI Admissions Counselor for details.
| Budget | Low Est. | High Est. |
|---|---|---|
| Airfare to/from Florence |
$950 | $1,800 |
| Books |
$50 / course | $100 / course |
| Course Fees & Supplies |
$50 / course | $300 / course |
| Meals Combination of cooking at home and eating out. |
$650 / month | $800 / month |
| Personal Expenses | $300 / month | $400 / month |
| Transportation within Florence Public transportation with some taxi rides. |
$100 / month | $175 / month |
| Weekend Travel Cost varies greatly by student. |
$300 / month | $1,000 / month |
This is a SAI 360° Services Program; it includes our full services!
- Program tuition and U.S. academic credit
- Accommodation in carefully selected student housing
- Airport pickup on arrival day
- Welcome reception and events
- Orientation to the host city and school
- On-site staff who foster a welcoming community and provide assistance when needed
- SAI Viva Experience: cultural engagement, excursions & wellness activities
- Student health insurance providing full coverage and medical emergency evacuation
24-hour on-site emergency support - Farewell event
Pre-departure and Re-entry services
- Knowledgeable Admissions Counselor dedicated to you, providing friendly assistance
- Helpful pre-departure tools and resources
- Parent & family resources
- Online student groups to acquaint you with other SAI students
- Student visa advising
- Assistance with financial aid processing
- Need-based SAI scholarships
- Alumni Ambassador Program, 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.
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 about and tasting great wines of the region, 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!
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 US citizens studying in Italy for 90 days or less are not required to obtain a student visa. Non-US nationals should consult their local Consulate for details on student visa requirements.