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PROGRAM CURRICULUM

OBJECTIVES AND OUTCOMES

  • Gain fluency in the theories and practices of higher education in an international context.
  • Develop an articulate and mission-focused approach to education leadership.
  • Apply advanced-level and specialized research perspectives to relevant topics and issues in the field of education.
  • Acquire cross-cultural skills for implementing learning and institutional strategies aimed to serve a diverse student body.
  • Gain the capacity to conduct appropriate curriculum design and practices for implementation in a global campus environment.
  • Identify future trends and transitions in international education in order to address evolving student needs.


CURRICULUM


Common Core (6 credits)

LAIERM560 Research Methodologies for International Educators (3 credits)
LAPYEL550 Ethics, Leadership, and Entrepreneurship (3 credits)

 

Concentration Courses (9 credits):

LAIEET610 Strategies for Effective Teaching in International Education EL
LAIECI615 Comparative International Education and Student Diversity
LAIEIP600 Innovative Practices and Technology in International Education

 

Electives (12 credits) 
Choose two:

Advanced English for International Educators
Social Justice in International Contexts
Teaching Methodologies for Italian Language Instruction

Two other electives may be chosen from other MA disciplines in the list below*:

  • BUMAHR630 International Human Resource Management
  • DIDMDC610 Digital Communication Strategies
  • HPHTCL650 Customer Loyalty and Engagement

*Requests for courses not in this list are subject to approval.
 
Capstone Project (3 credits)

 

Total Program Credits: 30

 

 

The Wellness Management curriculum for the BLPS Degree in Liberal and Professional Studies requires Undergraduate Core, Major, and Elective requirements and requirement subcategories as illustrated below. Coursework fosters a greater understanding of hospitality industry factors with a focus on wellness management. The curriculum is supported by experiential learning methodologies that directly involve students in industry experience and the local community.

 

PROGRAM CURRICULUM

 

UNDERGRADUATE CORE CURRICULUM

 

Area I: Math/Natural Science
1. Finite Mathematics SMMAFM150
2. Introduction to Nutrition FWDNIN200
3. Health, Fitness, and Wellness in Italy SHSSFW380
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: Health and Wellness

1. Personal Training and Wellness SHSSTW420
2. Yoga Therapy: Philosophy and Practice SHSSYT300
3. Introduction to Spa Treatments HPSMST300
4. Massage Therapy HPSMMT380

 

General Area II: Wellness Operations and Management
1. Human Resource Management BUMAHR350
2. Spa Operations and Management EL HPSMSO340 6cr
3. Day Spa Operations EL HPSMDS365 6cr (first 3 credits count here)
4. Organizational Behavior BUMAOB470
5. Image Consultancy FTFDIC200
6. Client-Customer Relation Management HPHTTC360

 

Senior Project
Special Project EL component of Day Spa Operations EL HPSMDS365 (6cr, final 3cr count here)

 

Diversity Courses
1. US Diversity: Intercultural Communication CPMCCM190
2. World Diversity: World Religion LARSWR280

 

FREE ELECTIVES

 

1. Intro to Event Management HPHTIE200
2. Food Safety & Sanitation FWFSSA300S (1 cr)
3. Introduction to Spa Management HPSMSM300
4. Hospitality Marketing HPHTHM350
5. Introduction to Hospitality HPHTIH300
6. Restaurant Management EL HPFBRM392 (6cr)
7. Front of the House Management EL HPFBSM331(6cr)
8. Principles of Real Estate Management BURERE280
9. E-Marketing for Hospitality Industry HPHLEM400
10. Principles of Accounting BUAFAC200

 

TOTAL CREDITS: 130

 

PROGRAM OBJECTIVES AND OUTCOMES

 

Objectives

  • Gain an adequate knowledge of the economic, geographical, anthropological, and sociological foundations, food technologies, as well as cultural topics pertaining to the different and intertwined sectors of tourism and hospitality.
  • Develop a strong command of the main social and economic research methodologies as well as its application to specific sectors with skills related to the measurement, data collection, and analysis in a social and industry context.
  • Gain knowledge of management applied to diverse work environments to ensure the students’ ability to operate in different business sectors of the industry in a manner that is flexible and multifunctional.
  • Increase aware of marketing needs based on the cultural dimension and heritage of tourism in Italy.
  • Be able to position the specific competencies acquired in a broader cultural, economic and social context both at a local, national, and international level.
  • Gain efficient communication skills as practiced in the hospitality industry.
  • Develop a flexible attitude towards innovation and socio-cultural changes that enhance growth opportunities and technological development within Italian tourism.

 

Outcomes

  • Proposal of innovative development and design of services for hospitality and tourism.
  • Logistical management of tourism-related structures.
  • Development of strategic marketing plans in partnership with relevant local institutions.
  • Development and promotion of tourism to national and international clients.
  • Organization and implementation of hospitality services as offered by hotels, convention centers, tour operators, transportation agencies, and public entities related to tourism. Topics will also include spas and wellness centers, agritourism, educational tourism, conferences, and sustainable tourism.

 

Career opportunities

  • Hotel industry
  • Food and beverage industry
  • Tourism industry
  • MICE (Meetings, Incentives, Conferences, Events) industry
  • Communications sector in the Hospitality industry (press offices, multimedia organizations, publishing)

 

Upon completion of the program, students will be able to further pursue studies at the graduate level.

 

PROGRAM CURRICULUM

OBJECTIVES AND OUTCOMES

  • Acquire a strategic understanding and knowledge of best practices in the wellness industry with the aim of improving human lifestyle and wellbeing.
  • Develop balanced nutrition plans from an Italian and Mediterranean perspective.
  • Develop integrated mind-body programs that address physical and cognitive health issues in contemporary society.
  • Analyze and identify effective programming and operations for managing wellness centers and organizations.
  • Identify and anticipate needs in client engagement practices and strategy development.


CURRICULUM


Common Core (6 credits)

LAIERM560 Research Methodologies for International Educators (3 credits)
LAPYEL550 Ethics, Leadership, and Entrepreneurship (3 credits)

 

Concentration Courses (9 credits):
FWDNDS520 Dietetics and Nutrition in the Mediterranean
FWCAIG540 Italian Gastronomy: Food and Culture

HPSMWM620 Health and Wellness Management

 

Electives (12 credits) 
HPHTCL650 Customer Loyalty and Engagement
SHSSWS630 Integrated Wellness Strategies: Mind-Body Awareness
Two other electives may be chosen from other MA disciplines in the list below*:

  • DIDMDC610 Digital Communication Strategies
  • BUMAGB615 Managing the Global Business Environment
  • BUMAHR630 International Human Resource Management

*Requests for courses not in this list are subject to approval.
 
Capstone Project (3 credits)

 

Total Program Credits: 30

 

 

The Fashion Design and Technology curriculum for the BLPS Degree in Liberal and Professional Studies requires Undergraduate Core, Major, and Elective requirements and requirement subcategories as illustrated below. Courses provide an overview of the fashion industry and business with a focus on fashion design. The curriculum is supported by experiential learning methodologies that directly involve students in industry experience and the local community.

 

PROGRAM CURRICULUM

 

UNDERGRADUATE CORE CURRICULUM

 

Area I: Math/Natural Science
1. Finite Mathematics SMMAFM150
2. Introduction to Nutrition FWDNIN200
3. The Italian Food Industry: From Farm to Table HPFBSF250
4. Fairfield online course: Mathematics or Natural Science 1000-level

 

Area II: History/Social Science
1. Saints and Sinners LAHSSS330
2. The Medici Family: A Florentine Dynasty LAHSMF230
3. One of the following courses: Social Media CPMCSM250; Culture Shock: Cross-Cultural Psychology LAPYCS190; Cultural Introduction to the Italian Family FWFSIF180; The Italian-American Experience ISISIA225; Food, Culture, and Society in Italy FWFCFC240
4. Intercultural Communication CPMCCM190
5. Fairfield online course: AANTH 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. Fashion Design Studio I FTFDFD230
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: Fashion Design
1. Fashion Design Studio II Experiential Learning (6cr) FTFDFD375
2. Fashion Collection Design and Production Experiential Learning (6cr) FTFDFC355
3. Introduction to Knitwear Design FTFDKW200
4. Digital Knitwear Design FTFDDK300
5. Line Development for Fashion FTFDLD370

 

General Area II: Fashion Design and Production

1. Sewing and Construction Techniques I FTFDSC315
2. Sewing and Construction Techniques II FTFDSC380
3. Draping FTFDDR340
4. Fashion Show Production, Coordination, and Promotion FTFCCF390

 

Senior Project
Portfolio Development PSPDPO380

 

Diversity Courses
1. US Diversity: Intercultural Communication CPMCCM190
2. World Diversity: World Religions LARSWR280

 

FREE ELECTIVES

 

1. Sketching and Rendering Accessories FTADSR210
2. Fashion Retail Management Experiential Learning (6cr) FTFCSF365
3. Visual Merchandise and Display FTFMVM325
4. Introduction to Fashion Marketing BUMKFM280
5. Fashion Styling FTFDFS350
6. Flat and Digital Patternmaking FTFDPM260
7. Introduction to Health and Safety PSELHS300S 1cr
8. Introduction to Accessory Design and Production: Shoes, Bags, and Belts Experiential Learning (6cr) FTADAD255
9. Fashion, Media, and Culture FTFCFM300
10. Faces, Facts, and Places in Italian Fashion FTFCPF280

 

TOTAL CREDITS: 130

 

PROGRAM OBJECTIVES AND OUTCOMES

Objectives

  • Acquire knowledge of design, production, and business theory and practice applicable to the fashion industry.
  • Adopt interdisciplinary methods in creative and aesthetic processes.
  • Develop competency for problem-solving, addressing challenges, and design future visions for fashion systems.
  • Integrate the technologies and traditional craftsmanship of local contexts and territories in global environments.
  • Apply critically-minded and innovative approaches to business and communication strategies in the fashion industry.
  • Identify and develop areas of talent and opportunity in redefining the future of fashion from a sustainable perspective.
  • Produce a body of work that culminates in a coherent vision and applicability to industry practices as developed by the student throughout the program of study.

Outcomes

  • Management and curation of digital content.
  • Project management.
  • Production of digital content for collaborative and individual projects.
  • Application of digital media theory and skills to professional projects related to photography, videomaking, books, periodicals, and multimedia.

 
Career opportunities

The program prepares students to enter the fashion industry related to design, communication, and merchandising/retail through roles such as:

  • Senior designer
  • RD and production specialists
  • Merchandisers
  • Buyer
  • Journalist
  • PR strategist
  • Digital editor
  • Communication manager or consultant

Upon completion of the program, students will be able to further pursue studies at the graduate level.

 

The Special Event Management curriculum for the BLPS Degree in Liberal and Professional Studies requires Undergraduate Core, Major, and Elective requirements and requirement subcategories as illustrated below. Coursework fosters a greater understanding of hospitality industry factors with a focus on special event management. The curriculum is supported by experiential learning methodologies that directly involve students in industry experience and the local community.

 

PROGRAM CURRICULUM

 

UNDERGRADUATE CORE CURRICULUM

 

Area I: Math/Natural Science
1. Finite Mathematics SMMAFM150
2. Introduction to Nutrition FWDNIN200
3. The Italian Food Industry: From Farm to Table HPFBSF250
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: Event Management
1. Human Resource Management BUMAHR350
2. Special Event Management HPHTSE415 (6cr first 3 credits count here)
3. MICE Events HPHTMC360
4. Corporate Events HPHTCE380
5. Sport Event and Facility Management BUMAEF280
6. Client-Customer Relation Management CPMCTC360

 

General Area II: Event Planning and Operations
1. Wedding and Ceremony Event Planning HPHTSE430
2. Catering Sales and Operations HPFBCS470
3. Event Planning and Production EL HPHTEI301 (6cr)
4. Event Operations and Project Management HPHTEO440
5. Cost Control SMMACC532

 

Senior Project
Special Project EL component of Special Event Management EL (6cr, final 3cr count here)

 

Diversity Courses
1. US Diversity: Intercultural Communication CPMCCM190
2. World Diversity: World Religion LARSWR280

 

FREE ELECTIVES

 

1. Intro to Event Management HPHTIE200
2. Food Safety & Sanitation FWFSSA300S (1 cr)
3. Introduction to Spa Management HPSMSM300
4. Hospitality Marketing HPHTHM350
5. E-Marketing for Hosp Industry HPHLEM400
6. Restaurant Management EL HPFBRM392 (6cr)
7. Front of the House Management EL HPFBSM331 (6cr)
8. Principles of Real Estate Management BURERE280
9. Introduction to Hospitality HPHTIH300
10. Principles of Accounting BUAFAC200

 

TOTAL CREDITS: 133

 

PROGRAM OBJECTIVES AND OUTCOMES

 

Objectives

  • Gain an adequate knowledge of the economic, geographical, anthropological, and sociological foundations, food technologies, as well as cultural topics pertaining to the different and intertwined sectors of tourism and hospitality.
  • Develop a strong command of the main social and economic research methodologies as well as its application to specific sectors with skills related to the measurement, data collection, and analysis in a social and industry context.
  • Gain knowledge of management applied to diverse work environments to ensure the students’ ability to operate in different business sectors of the industry in a manner that is flexible and multifunctional.
  • Increase aware of marketing needs based on the cultural dimension and heritage of tourism in Italy.
  • Be able to position the specific competencies acquired in a broader cultural, economic and social context both at a local, national, and international level.
  • Gain efficient communication skills as practiced in the hospitality industry.
  • Develop a flexible attitude towards innovation and socio-cultural changes that enhance growth opportunities and technological development within Italian tourism.

 

Outcomes

  • Proposal of innovative development and design of services for hospitality and tourism.
  • Logistical management of tourism-related structures.
  • Development of strategic marketing plans in partnership with relevant local institutions.
  • Development and promotion of tourism to national and international clients.
  • Organization and implementation of hospitality services as offered by hotels, convention centers, tour operators, transportation agencies, and public entities related to tourism. Topics will also include spas and wellness centers, agritourism, educational tourism, conferences, and sustainable tourism.

 

Career opportunities

  • Hotel industry
  • Food and beverage industry
  • Tourism industry
  • MICE (Meetings, Incentives, Conferences, Events) industry
  • Communications sector in the Hospitality industry (press offices, multimedia organizations, publishing)

 

Upon completion of the program, students will be able to further pursue studies at the graduate level.

 

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