The Culinary curriculum for the BLPS Degree in Liberal and Professional Studies requires Undergraduate Core, Major, and Elective requirements and requirement subcategories as illustrated below. 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.
UNDERGRADUATE CORE CURRICULUM
Area I: Math/Natural Science
1. Finite Mathematics SMMAFM150
2. Introduction to Nutrition FWDNIN200
3. Food, Health, and Wellness in Italy FWDNHW345
4. Fairfield online course: Mathematics or Natural Science 1000-level
Area II: History/Social Science
1. Saints and Sinners LARSSS330
2. The Medici Family: A Florentine Dynasty LAHSMF230
3. Food, Culture and Society in Italy FWFCFC240
4. Intercultural Communication CPMCCM190
5. Fairfield online course: ANTH 1110 Cultural Anthropology
6. Fairfield online course: COMM 1100 Human Comm. Theories
Area III: Philosophy/Religious Studies
1. World Religions LARSWR280
2. Philosophy and Science in Early Modern Italy LAPLPS215
3. Fairfield online course: RLST 1101 Exploring Religion
Area IV: English/Visual & Performing Arts
1. Introduction to Art History LAAHAH210
2. Florence Sketchbook FAPDFS225
3. Dante Alighieri's Florence: Readings and Cultural Walks ISILDF340
4. Fairfield online course: ENGL 1001
Area V: Humanities Electives
1. Italian language
2. Italian language
3. Fairfield online course: A Humanities Elective (ENGL/HIST/MLL/PHIL/RLST/VPA) 1000-level
LIBERAL STUDIES MAJOR COURSES
General Area I: Professional Cooking
1. Intro to Professional Cooking I FWCAPC335 6cr
2. Professional Cooking II: Cooking Techniques EL FWCACC455 6cr
3. Professional Cooking III: Italian Creative Cuisine and Decoration EL FWCACC485 (6cr, first 3cr count here)
4. The Science of Cooking: Intro to Molecular Cuisine FWDNSC430
5. Physiology of Taste and Flavor EL FWDNTF480
6. Precision Cooking and Texture Development FWCAPC490
General Area II: Italian Cuisine
1. Tradition of Italian Food I FWCATF340
2. Tradition of Italian Food II FWCATF440
3. Italian Regional Cuisine and Desserts FWCARC360
4. Worldwide Cuisine EL FWCAWC480
Special project EL component of Professional Cooking III: Italian Creative Cuisine and Decoration EL FWCACC485 (6cr, final 3cr count here)
1. US Diversity: Intercultural Communication CPMCCM190
2. World Diversity: World Religion LARSWR280
1. Wine Appreciation: Wines of Italy FWWEWA340
2. Wines of the World: The Old World FWWEWW360
3. Breads of Italy: Traditional Breads, Flatbreads, and Rolls FWBPBI325
4. Baking Techniques I FWBPBT320
5. Baking Techniques II: Italian Pastry Techniques FWBPPT470
6. Food and Beverage Operations and Management EL HPFBOM405 6cr
7. Food Safety and Sanitation FWFSSA300S 1cr
8. Cooking Light FWCAVC420
9. Nutritional Cooking FWCANC450
TOTAL CREDITS: 127
PROGRAM OBJECTIVES AND OUTCOMES
- 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.
- 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.
- 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.
Upon completion of the program, students will be able to further pursue studies at the graduate level.