FUA’s 1-week, 3-credit field learning course, HPFBSF200 The Italian Food Industry: From Farm to Table, provides an in-depth study of sustainable food systems in Italy. The weeklong field learning course features on-site learning and assessment in direct contact with Italian farms to explore the principles of seasonability, food production, and the larger implications of food consumption from socio-economic, cultural, and environmental perspectives.
Course content is compatible with several areas of study such as hospitality, food and culture, health, nutrition, enviromental studies, and sustainable development.
2018 Field Learning Dates
Sunday May 26 - Students arrive (Florence, by 5pm)
Monday May 27 - Orientation
Monday May 27 to Sunday June 2 - The Italian Food Industry: From Farm to Table
Sunday June 2 - Classes end (Florence, by 2pm)
Additional Course Options
The HPFBSF200 field learning week can be taken alone for 3 credits or combined with an FUA 3-week summer course for a total of 4 weeks and 6 credits. The 4-week program is an advisable option for students who wish to continue with the course topic in Florence*.
HPFBSF330 The Italian Food Industry: From Farm to Table
4 Weeks/6 credits (Field Learning week + Florence course):
Summer Session VI
*Please note that an additional, non-conflicting course from the FUA schedule may be added to the 3-week Summer Session II in Florence. Course offerings may be viewed upon the publication of the Summer 2018 schedule of classes.
The Florence-only course option is also offered in a 3-credit semester format with courses held once a week, HPFBSF300 The Italian Food Industry: From Farm to Table. See the above academic schedule link to view when the semester courses are scheduled in the Fall/Spring.
The field learning brochure of this program is available for download.