APICIUS International School of Hospitality gathers the following academics at FUA-AUF:
School of Food and Wine Studies (FW)
School of Hospitality (HP)
School of Sports and Health Sciences (SH)
Apicius International School of Hospitality is the first International School of Hospitality in Italy. The city of Florence – a top global destination for millions of tourists and a thriving center of cuisine, wine, hospitality and art – offers an unparalleled natural environment to the School of Hospitality. Founded in 1997, the school is now an internationally respected leader in academic, professional and career oriented education. All of the above academic areas have been developed and expanded with the rapid changes in higher education and the demand for international experiences. The school has grown to offer 1 four-year program, 5 career programs, and postgraduate studies.
Whichever program is chosen, students are immersed in career situations from the first day of class, with courses designed on the basis of real world, hands-on projects and the latest industry input. Strong experiential education opportunities, interdisciplinary activities and active engagement with the community are essential for the school learning strategy.
Each program is designed so that students gain the knowledge and skills to succeed in this sophisticated ever-changing industry.
Please visit the Apicius website for more information on academic programs and news related to the School.
To offer a passionate, highly competent and international faculty; a broad curriculum, and state of the art facilities that broaden our students' horizons and perspectives.
- To enhance the concept of technical learning by integrating training opportunities into the curriculum, allowing for students to be involved in cultural integration projects that require active participation in Florentine and Italian society and that reward challenging professional experiences. One such example is the professional internship programs at Ganzo Cultural and Gastronomic Association open to the public and Fedora, the student-operated pastry lab, places where cultures and communities unite.
- An academic structure based on lectures, workshops, seminars, and laboratories that activate diverse types of student engagement with study discipline.
- Exciting programs created for postgrad and professional studies offered for durations of 1, 2, and 4 years.
|Professional student kitchen brigade working on prep for events in New York City, the capstone experience of the TuttoToscana program that begins in Florence.||Niche and established wine producers from all Italian regions are represented in the Wine Department Cantina.||Executive Chef Andrea Trapani in the classroom with advanced culinary students.||Seasonality, ingredient composition, plating and cultural context are studied for every dish in culinary labs courses.|