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 seasonality, 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, environmental studies, and sustainable development.
Summer D - 1 Week
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 in the 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.