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 5 - Students arrive (after 4:00PM)
Monday June 6 - Orientation/Final Registration
Tuesday June 7 - Classes start
Thursday August 4 - Classes end
Friday August 5 - Housing check out (by 10AM)
To apply please visit our Undergraduate Admissions Area.