CULTURAL INTRODUCTION/PERSPECTIVES SUMMER 2015 PROGRAMS •
Learn and experience through active engagement and immersion in Italian culture and society. The Summer Cultural Introduction and Cultural Perspectives programs feature lectures, active participation, and on-site/field learning.
CULTURAL INTRODUCTION TO ITALY
1-WEEK FIELD LEARNING OPTION: ISISCI200/LSSOCI200 Cultural Introduction to Italy
Credit load: 1 credit (45 lecture and field learning hours)
Learning locations: 1 week of field learning with focus on Italian culture: Rome, Southern Tuscany, Versilia.
Dates and Schedules: See our Academic Calendar and Summer C-D-E-F course schedules.
3-WEEK FLORENCE-ONLY OPTION: ISISCI202/LSSOCI202 Cultural Introduction to Italy
Credit load: 3-credit academic course in Florence (45 lecture hours)
Dates and Schedules: See our Academic Calendar and Summer I-II-III-IV course schedules.
4-WEEK FIELD LEARNING AND FLORENCE OPTIONS
ISISCI207/LSSOCI200 Cultural Introduction to Italy
Credit load: 4 credits (45 lecture hours - 45 field learning hours)
Learning locations: 1 week in Rome, Southern Tuscany, Versilia; 3 weeks of classes in Florence.
LSSOCI206/ISISCI206 Cultural Introduction to Italy
Credit load: 6 credits (45 lecture hours - 90 hours field learning hours)
Learning locations: 1 week in Rome, Southern Tuscany, Versilia; 3 weeks of classes in Florence and one weekend trip to Venice.
Dates and Schedules: See our Academic Calendar and Summer V-VI-VII-VIII course schedules.
CULTURAL PERSPECTIVES: AWARENESS, EXPOSURE, AND ENGAGEMENT
6-WEEK PROGRAM: LS SO CP 310 Cultural Perspectives: Awareness, Exposure, and Engagement
Credit load: 6 semester credits (45 lecture hours 90 hours of field learning & field work)
This program fosters learning by action and participation, and builds awareness from the perspective of active engagement beyond mere observation. The focus is on contemporary Italian society and culture – politics, economy, social environment, traditions – and includes communication skills in Italian.
Learning locations: 10 visits in Florence + cultural/fieldwork activities, a weekend trip to Rome, a weekend trip to Verona and the Lakes.
Dates and Schedules: See our Academic Calendar and Summer A and B course schedules.
For further information and course details:
All course schedules mentioned above can be consulted online.
To apply please visit our Undergraduate Admissions Area.
HORTICULTURE SEMESTER IN FLORENCE •
This FUA program is offered in partnership with Farmingdale State College and features a full semester of horticulture academics and an internship in Florence, Italy. The program features four courses that focus on Italian horticulture and a for-credit internship. Coursework includes sustainable green environments in Italy, the history of Italian gardens, design practices in nature, and the culture of grapes and wine production.
Florence is the birthplace of the Renaissance garden and the home to contemporary community garden projects.
Exposure to diverse landscapes such as aesthetically functional gardens and production-focused vineyards.
Engaging field learning experiences integrated to coursework.
Opportunity to apply learned topics through the internship.
Grow Green and Learn Italian
Gardens of Love: Green Paradises in Italy from the Renaissance to Our Age
Design by Nature I
Table and Wine Grapes of Italy: An Educational Wine Tour I (Fall) or Viticulture and Enology: An Educational Wine Tour II (Spring)
Upcoming Dates and Program Brochure
Visit our featured program page for upcoming semester dates and the program brochure including course details and descriptions.
Please note: The program will be confirmed 2 months prior to the program start date. Program participants are held responsible for all travel arrangements, we highly recommend that participants await program confirmation prior to booking travel.
For information on the application process, please contact Florencehorticulture@farmingdale.edu.
9-WEEK GRADUATE EXPERIENTIAL LEARNING IN HOSPITALITY •
The Summer Graduate Experiential Learning in Hospitality program prepares students for supervisory and management positions in the world's largest and fastest growing industry. The Florence experience at Apicius is a unique opportunity that is open only to a limited number of students who already possess a professional and advanced educational training in the culinary field. Courses emphasize practical and management skills through a combination of theoretical classes, experiential learning, practical labs and field studies led by professors with extensive industry experience. The overall program is divided into 4 concentrations. All classes and labs will take place at Ganzo School Restaurant - the creative learning lab of Apicius.
Students who have successfully completed the Apicius Master in Italian Cuisine or the 2-year Career Program in Culinary Arts or Hospitality are automatically accepted. Applicants from other institutions who have not completed the above requirements must have a Bachelor’s degree in Hospitality Management or must have been employed in a commercial or institutional kitchen for at least one year prior to the commencement of the program.
Concentrations & Courses
- Food & Beverage Service: Dining Room Service Management & Operations, Food and Wine Pairing & Wine Service
- Food Preparation: Italian à la Carte Cuisine, Italian Style Restaurant Preparation Techniques
- Culinary Management: Restaurant Management Traineeship, Successful Culinary Management
- Special Event Management & Catering: The Italian Chef's Table, Special Event Planning and Catering Management
Each concentration offers two 6-credit courses for a total of 12 credits.
Sunday June 7 - Students arrive (after 4:00PM)
Monday June 8 - Orientation/Final Registration
Tuesday June 9 - Classes start
Friday - August 7 - Classes end
Saturday August 8 - Housing check out (by 10AM)
To apply please visit our Undergraduate Admissions Area.
TUTTOTOSCANA FLORENCE/NYC @JBF FALL 2015 •
TuttoToscana is an academic program that lasts for 3 weeks in Florence, Italy, and transfer to NYC for a week of real life events at prestigious locations. NYC event venues include our yearly James Beard Foundation location. Students specialize in their choice of 3 available areas - event planning, art direction, and food & wine management. In NYC, the team of students and faculty fully produce and provide digital media coverage of events intended to showcase contemporary Tuscan cuisine for the US public.
Sunday Oct 4 - Students arrive in Florence (after 4:00PM)
Monday Oct 5 - Orientation/Final Registration
Tuesday Oct 6 - Classes start
Thursday Oct 22 - Classes end
Friday Oct 23 - Florence Housing check-out (by 10AM)
Sunday October 25 - Orientation in NYC
Monday Oct 26 to Sunday Nov 1 - TuttoToscana program in NYC
Friday Nov 6 - Final papers due
Nov 9-10-11 - Online oral presentations of papers
Program Areas and Course Loads
Area 1: Event Planning & Communications (3*-6-9 credits)
Area 2: Art Direction: Digital Media & Visual Arts (3*-6-9 credits)
Area 3: Food & Wine Management (3*-6-9 credits)
*3-credit options are held directly in NYC as a 1-week session.
Further Info and Program BrochureFurther information is available in the upcoming program edition brochure. For academic details online, please consult the program page.
CROSS CAMPUS NEWS:
2015 Academic Conference De Re Mediterranea: Call for papers announced.
Blending Magazine has been released with the “Volume” theme highlighting the spaces, shapes, and sounds of Florence and Italy.
The third issue of Blending Newsletter Spring 2015 has been released. Featured are the farewell article of our Fulbright Scholar and new photo stories of Florence.
ALUMNI SUCCESS STORY
Culinary Arts grad Ronald Grant has big plans for his future: He will be opening his own restaurant in the US! Join him as he looks back at his two years at Apicius. Watch it at our Alumni site.
30.06.2015 20:45 - 22:30
01.07.2015 18:00 - 22:00
02.07.2015 20:30 - 22:30
Sogno di Mezza Estate
06.07.2015 20:45 - 22:15
07.07.2015 20:45 - 22:30
08.07.2015 18:00 - 22:00
09.07.2015 20:30 - 22:30