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Course of Study - Core Courses

The Academic Catalog with course descriptions, the detailed Career Programs brochure, and current/upcoming schedules for core courses and optional seminars may be consulted at the Academics area of the FUA site. Please consult the program brochure for prerequisites to non-beginning levels of this program. For enrollment please visit the Admissions page.

 

Level III - (Fall, Spring, or Summer)

 

Professional Cooking III: Italian Creative Cuisine and Decoration Experiential Learning

Baking Techniques II: Italian Pastry Techniques Experiential Learning

Tradition of Italian Food III: The Evolution of Italian Tradition

Cooking Light

The Science of Cooking: An Introduction to Molecular Cuisine

 

Level IV - (Fall, Spring, or Summer)

 

Nutritional Cooking

Food and Beverage Operations and Management Experiential Learning

Physiology of Taste and Flavor

Worldwide Cuisine Experiential Learning

 

 

Optional Seminars

 

Seminar selections will depend on the period. Please refer to the Career Program introduction and the Admissions area for information on the Italian language, seminars, and internship/Experiential Learning Special Projects program options and their additional costs.

 

Optional Fall Seminars:  Herbs, Spices, and Flavors of Tuscany, Food Purchasing, Introduction to Food Science

 

Please Note: The Food Safety and Sanitation Seminar (15 hours) is mandatory for all Baking & Pastry, Culinary Arts, Hospitality Management and Wine Studies & Enology students who have not obtained an equivalent certification that is valid in the Region of Tuscany. The seminar is held on the Friday and Saturday of the orientation session upon arrival in Florence.

 

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