Course of Study 

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. For enrollment please visit the Admissions page.

 

Please note: The program is one year long (September-May, 2 semesters)

 

Prerequisites

 

  • Detailed CV demonstrating a bachelor’s degree in culinary arts and/or hospitality with evaluation reports or transcripts or at least 3 years of professional experience.
  • Successful performance on both a written exam and a practical test at the start of the term.

 

 

Semester I (Fall)

 

Menu Development

Introduction to Italian Gastronomy: Food and Culture

Master Italian Pastry Arts Experiential Learning

Italian Pasta Workshop Experiential Learning

Advanced Italian Restaurant Cooking I Experiential Learning (continues as Project I and II during Intersession Weeks)

 

Semester II (Spring)

 

Advanced Italian Restaurant Cooking II Experiential Learning (continues as Project I, II, III, and IV during Intersession Weeks)

Master Italian Pastry Arts Experiential Learning

Italian Product Knowledge

Interpersonal Communication

Dietetics and Nutrition in the Mediterranean

Mediterranean Cuisine and Ingredients Experiential Learning

 

Please Note: The Food Safety and Sanitation Seminar (15) 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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