Course of Study - Core Courses
The Academic Catalog with course descriptions, the detailed Career Programs brochure, and current/upcoming schedules for core courses and optional seminars may be consulted at the Academics area of the FUA site. For enrollment please visit the Admissions page.
Level I – (Fall or Spring)
Pastry Shop Experiential Learning
Baking Techniques I
Cookies and Petit Fours
Breads of Italy and Specialty Breads
Italian Classical Cakes and Tarts
Level II – (Spring or Summer)
Baking Techniques II: Italian Pastry Techniques
Italian Confectionary Art
Restaurant and Production Desserts Experiential Learning
Seminar selections will depend on the period. Please refer to the Career Program introduction and the Admissions area for information on the Italian language, seminars, and internship/Experiential Learning Special Projects program options and their additional costs.
Optional Level I Seminars: Food Safety and Sanitation*, Fact and Fiction of Regional Folklore: Celebrating Desserts, Local Restaurants and Wine Bars, The Art of Gelato and Italian Ice, Introduction to Nutrition.
Optional Level II: Kitchen Management and Brigade, Italian Wedding and Specialty Cakes, Special Diet Baking, Sugar Artistry, The Italian Food Industry: From Farm to Table.
* Please Note: The Food Safety and Sanitation Seminar (15 hours) is mandatory for all Baking & Pastry, Culinary Arts, Hospitality Management and Wine Studies & Enology students who have not obtained an equivalent certification that is valid in the Region of Tuscany. The seminar is held on the Friday and Saturday of the orientation session upon arrival in Florence.