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OBJECTIVES AND OUTCOMES

The program curriculum is designed to engage students in a comprehensive and dynamic academic experience related to food and wine studies and their respective industries. Coursework draws unparalleled advantages from the institution's location in Florence for food and wine perspectives from both Italian and international perspectives, as well as academic topics that are supported by a unique experiential learning model that directly involves students in practice-based applications throughout the duration of study. The program prepares students for diverse career opportunities ranging from food and wine industry leadership roles, entrepreneurial development, and management positions related to food and wine production, service, and operations.

 

Program components are structured to be both interdisciplinary and professionalizing in order for students to acquire the abilities of critical thinkers and skilled practitioners. Food and wine traditions rooted in Italian and European heritage will be examined alongside international awareness and the impact of globalization. As prospective members of the industry, students will be involved in academic activities alongside respected experts and professionals through experiential learning methodologies that expose students to the local and global community.

 

Program objectives:

  • Gain an in-depth knowledge of the cultural, historic, sociological, and anthropological background related to Italian food and wine. 
  • Become well-versed in expanded, macro-approaches to food and wine, i.e. the Mediterranean, international regions.
  • Develop competence in the professional practices related to food and wine businesses in terms of both production and service.
  • Apply critical thinking and analysis to the management and business operations conducted in the industry.
  • Support food and wine theoretic and practical knowledge with scientifically-based inquiry, particularly in the areas of safety and sanitation in production and consumption.

 

Outcomes:

  • Demonstrate industry knowledge of global food and wine sectors, and a strong command of the Italian and European regions.
  • Apply best practices in food and beverage production and service operations.
  • Efficiently analyze quality and methodology in food and wine production, and how they adhere to international and local regulations.
  • Demonstrate ability to scale food and wine production and service according to diverse situations and contexts, including types of industry structures.

 

Career opportunities:

  • Executive chefs and sommeliers
  • Food and beverage industry leadership
  • Management operations for food and wine production or distribution
  • Consultancy at the specialized level for Italy and Europe
  • Upon completion of the program, students will be able to further pursue studies at the graduate level.

 

B.A. CURRICULUM

General Education Requirements (48 credits)

Sample view of courses that fulfill gen ed requirements:

 

English Composition

  • CPJLNN180 Introduction to Journalism
  • CPJLCS335 Art, Fashion, Food, and Wine Journalism

Mathematics

  • SM MAFM340 Finite Math 
  • SMMAIC190 Introduction to Calculus

Physical & Biological Science

  • FWDNIN305 Introduction to Nutrition
  • SHSSLN160 Lifetime Nutrition, Wellness, and Physical Activity

Social & Behavioral Sciences

  • FWFCFC340 Food, Culture, and Society in Italy
  • And one of the following courses: 

CPMCSM320 Social Media 

LAPYCS310 Culture Shock: Cross-Cultural Psychology 

FWFSIF320 Cultural Introduction to the Italian Family 

ISISIA325 The Italian-American Experience 

Diversity & Intercultural Studies     

  • CPMCCM350 Intercultural Communication
  • LARSWR300 World Religions

Italian Language

  • 2 Italian language courses required

Humanities

  • LAPLPS315 Philosophy and Science in Early Modern Italy
  • LARSHC310 History of Christianity
  • FAPDFS225 Florence Sketchbook
  • A course from one of the following disciplines:

English Composition and Creative Writing

History

Italian Studies and Linguistics

Comparative Literature

Philosophy

Religious Studies

Fine Arts

Music and Performing Arts

 

 

Core Curriculum for 4-Year Program (25 credits) 

FWFSSA300S Food Safety and Sanitation 1cr

FWCAPC335 Intro to Professional Cooking I EL 6cr (only 3 count here)

FWBPBT320 Baking Techniques I 

FWCATF340 Tradition of Italian Food I 

FWCACC455 Professional Cooking II: Cooking Techniques EL 6cr (only 3 count here)

FWWEWA340 Wine Appreciation I: Wines of Italy 

FWBPBI325 Breads of Italy: Traditional Breads, Flatbreads, and Rolls 

FWCARC360 Italian Regional Cuisine and Desserts 

FWWEWW360 Wines of the World: The Old World 

 

Capstone Project – In the area of Program Concentration (3 credits)

Culinary Arts:

EL component of Professional Cooking III: Italian Creative Cuisine & Decoration EL

 

Enology:

EL component of Wine Communications and Marketing EL

 

Experiential Learning Field Hours (9 credits) 

3-credit EL components of the following courses:

Introduction to Professional Cooking I EL

Professional Cooking II: Cooking Techniques EL 

Food and Beverage Operations and Management EL

 

Concentration Course Work (30 credits) 

In addition to the required core courses, students must complete 30 credit hours in one of the two areas of concentration.

 

Culinary Arts:

Examples of approved courses:

FWBPPT470 Baking Techniques II: Italian Pastry Techniques 

FWCAVC504 Cooking Light 

FWCATF440 Tradition of Italian Food II 

FWDNSC510 The Science of Cooking: Intro to Molecular Cuisine 

FWCANC505 Nutritional Cooking 

HPFBOM405 Food and Beverage Operations and Management Experiential Learning  6cr (only 3 count here)

FWDNTF507 Physiology of Taste and Flavor EL 

FWCAWC510 Worldwide Cuisine EL

FWCAPC506 Precision Cooking and Texture Development 

FWCACC502 Prof Cooking III: Italian Creative Cuisine & Decoration EL 6cr (only 3 count here)

 

Enology:

Examples of approved courses:

HPFBOM405 Food and Beverage Operations and Management Experiential Learning 6cr (only 3 count here)

FWWCTW262 Tuscany and its Wines 

FWWEWA440 Wine Appreciation II: Wines of Italy 

FWWEWF380 Wines and Champagnes of France 

FWWEPP470 Professional Pairing Food & Wine Advanced 

HPFBWC385 Wine Communications and Marketing EL 6cr (only 3 count here)

FWWEVE450 Viticulture and Enology: An Educational Wine Tour

FWWEWW460 Wines of the World: New World

HPFBWB470 Wine Bar Management

FWWERG305 Table and Wine Grapes of Italy: Vineyard Harvest

 

Free Electives (12 credits)

Examples of approved courses:

GSANCA300 Cultural Anthropology

CPJLWM300 Writing for Digital Media

LARSRS150 Introduction to Religious Studies

LAAHAH210 Introduction to Art History

 

Total Program Credits: 127

 

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