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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.

 

Available Sessions

Summer D - 1 Week

 

Additional Course Options

 

4-Week course

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.


Semester option
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.

 

 

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