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The Culinary curriculum for the BLS Degree in Liberal 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 SMMAFM340
2. Introduction to Nutrition FWDNIN305
3. The Italian Food Industry: From Farm to Table FWFCF300
4. Fairfield Online course: either Mathematics or Natural Science

 

Area II: History/Social Science
1. History of Christianity LARSHC310
2. Food, Culture and Society in Italy FWFCFC340
3. Social Media CPMCSM320
4. Intercultural Communication CPMCCM350
5. Fairfield online course: AY 111 Cultural Anthropology
6. Fairfield online course: CO 100 Human Comm. Theories

 

Area III: Philosophy/Religious Studies
1. World Religions LARSWR300
2. Philosophy and Science in Early Modern Italy LAPLPS315
3. Fairfield Online course: RS 101 Exploring Religion

 

Area IV: English/Visual & Performing Arts
1. Introduction to Art History LAAHAH210
2. Florence Sketchbook FAPDFS225
3. Art, Fashion, Food, and Wine Journalism CPJLCS335
4. Fairfield Online course: EN 10

 

Area V: Humanities Electives
1. Italian language
2. Italian language
3. Fairfield Online course: A Humanities Elective (EN/HI/MLL/PH/RS/VPA)

 

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 FWCACC502 (6cr, first 3cr count here)
4. The Science of Cooking: Intro to Molecular Cuisine FWDNSC510
5. Physiology of Taste and Flavor EL FWDNTF507
6. Precision Cooking and Texture Development FWCAPC506

 

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 FWCAWC510

 

Senior Research Project
Special project EL component of Professional Cooking III: Italian Creative Cuisine and Decoration EL FWCACC502 (6cr, final 3cr count here)

 

Diversity Courses
1. US Diversity: Intercultural Communication CPMCCM350
2. World Diversity: World Religion LARSWR300

 

FREE ELECTIVES

 

1. Wine Appreciation I: 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 FWCAVC504
9. Nutritional Cooking FWCANC505
10. Lifetime Nutrition, Wellness, and Physical Activity SHSSLN160

 

TOTAL CREDITS: 130

 

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