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.
Level I – Beginning (Fall, Spring, or Summer)
Introduction to Professional Cooking Experiential Learning
Tradition of Italian Food I
Breads of Italy Specialty Breads
Italian Regional Cuisine
Level II – Advanced (Fall, Spring, or Summer)
Professional Cooking II: Italian Creative Cuisine and Decoration Experiential Learning
Baking Techniques I
Tradition of Italian Food II
Wines of the World
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 (Fall/Spring): Food Safety and Sanitation*, Leading Italian Winemakers, Local Restaurants and Wine Bars: Signature Chefs and Sommeliers, The Art of Gelato and Italian Ice, Introduction to Nutrition
Optional Level II Seminars (Fall/Spring): Kitchen Management and Brigade, Pairing Food and Wine, 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.