The Wellness, Health, and Nutrition curriculum for the BLPS Degree in Liberal and Professional 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 with a focus on wellness and health. 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.

PROGRAM CURRICULUM

UNDERGRADUATE CORE CURRICULUM

Area I: Math/Natural Science
1. Finite Mathematics SMMAFM150
2. Introduction to Nutrition FWDNIN200
3. Food, Health, and Wellness in Italy FWDNHW345
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 Nutrition
1. Menu Development FWCAMD515
2. Cooking Light FWCAVC420
3. Nutritional Cooking FWCANC450
4. Dietetics and Nutrition in the Mediterranean FWDNDS520

General Area II: Wellness
1. Personal Training and Wellness SHSSTW420
2. The Science of Happiness GSHSHW210
3. Health, Fitness, and Wellness in Italy SHSSFW380
4. Day Spa Operations EL HPSMDS365 6cr (first 3 credits count here)
5. Yoga Therapy: Philosophy and Practice SHSSYT300

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. Wine Appreciation: Wines of Italy FWWEWA340
2. Wines of the World: The Old World FWWEWW360
3. Intro to Professional Cooking I FWCAPC335 6cr
4. Italian Regional Cuisine and Pastry FWCARC360
5. Prof Cooking II: Cooking Techniques EL FWCACC455 6cr
6. Food Safety and Sanitation FWFSSA300S 1cr
7. Spa Operations and Management EL HPSMSO340 6cr
8. Breads of Italy: Traditional Breads, Flatbreads, and Rolls FWBPBI325
9. Baking Techniques I FWBPBT320
10. Tradition of Italian Food I FWCATF340

TOTAL CREDITS: 127

PROGRAM OBJECTIVES AND OUTCOMES

Objectives

• Gain an in-depth knowledge of the cultural, historic, sociological, and anthropological background related to Italian food and wine. 
• Become well-versed in expanded, macro-approaches to food and wine, i.e. the Mediterranean, international regions.
• Develop competence in the professional practices related to food and wine businesses in terms of both production and service.
• Apply critical thinking and analysis to the management and business operations conducted in the industry.
• Support food and wine theoretic and practical knowledge with scientifically-based inquiry, particularly in the areas of safety and sanitation in production and consumption.

Outcomes

• Demonstrate industry knowledge of global food and wine sectors, and a strong command of the Italian and European regions.
• Apply best practices in food and beverage production and service operations.
• Efficiently analyze quality and methodology in food and wine production, and how they adhere to international and local regulations.
• Demonstrate ability to scale food and wine production and service according to diverse situations and contexts, including types of industry structures.

Career opportunities

• Executive chefs and sommeliers
• Food and beverage industry leadership
• Management operations for food and wine production or distribution
• Consultancy at the specialized level for Italy and Europe
• Upon completion of the program, students will be able to further pursue studies at the graduate level.

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

The Baking and Pastry curriculum for the BLPS Degree in Liberal and Professional 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 studies and the industry with a focus on the pastry arts. Coursework draws unparalleled advantages from the institution's location in Florence for food 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.

PROGRAM CURRICULUM

UNDERGRADUATE CORE CURRICULUM

Area I: Math/Natural Science
1. Finite Mathematics SMMAFM150
2. Introduction to Nutrition FWDNIN200
3. Food, Health, and Wellness in Italy FWDNHW345
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: Professional Baking and Pastry
1. Baking Techniques I FWBPBT320
2. Restaurant and Production Desserts FWBPRD495 (6cr, first 3cr count here)
3. Baking Techniques II: Italian Pastry Techniques Experiential Learning FWBPPT475
4. Chocolate Artistry FWBPCA450
5. Dessert Styling FWBPDS480

General Area II: Italian Pastry Arts
1. Breads of Italy: Traditional Breads, Flatbreads, and Rolls FWBPBI325
2. Breads of Italy: Specialty Breads and Pizza FWBPSB350
3. Italian Classical Cakes and Tarts FWBPBC310
4. Italian Confectionery Art FWBPIC440
5. Cookies and Petit Fours FWBPCC360

Senior Project
Special project EL component of Restaurant and Production Desserts FWBPRD495 (6cr, final 3cr count here)

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

FREE ELECTIVES

1. Wine Appreciation: Wines of Italy FWWEWA340
2. Wines of the World: The Old World FWWEWW360
3. Intro to Professional Cooking I FWCAPC335 6cr
4. Italian Regional Cuisine and Pastry FWCARC360
5. Prof Cooking II: Cooking Techniques EL FWCACC455 6cr
6. Food Safety and Sanitation FWFSSA300S 1cr
7. Pastry Shop EL FWBPPS355 6cr
8. Precision Pasty Arts and Frozen Desserts FWBPPP506
9. Tradition of Italian Food I FWCATG340

TOTAL CREDITS: 127

PROGRAM OBJECTIVES AND OUTCOMES

Objectives

• Gain an in-depth knowledge of the cultural, historic, sociological, and anthropological background related to Italian food and wine. 
• Become well-versed in expanded, macro-approaches to food and wine, i.e. the Mediterranean, international regions.
• Develop competence in the professional practices related to food and wine businesses in terms of both production and service.
• Apply critical thinking and analysis to the management and business operations conducted in the industry.
• Support food and wine theoretic and practical knowledge with scientifically-based inquiry, particularly in the areas of safety and sanitation in production and consumption.

Outcomes

• Demonstrate industry knowledge of global food and wine sectors, and a strong command of the Italian and European regions.
• Apply best practices in food and beverage production and service operations.
• Efficiently analyze quality and methodology in food and wine production, and how they adhere to international and local regulations.
• Demonstrate ability to scale food and wine production and service according to diverse situations and contexts, including types of industry structures.

Career opportunities

• Executive chefs and sommeliers
• Food and beverage industry leadership
• Management operations for food and wine production or distribution
• Consultancy at the specialized level for Italy and Europe
• Upon completion of the program, students will be able to further pursue studies at the graduate level.

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

The Product Design curriculum for the BLPS Degree in Liberal and Professional Studies requires Undergraduate Core, Major, and Elective requirements and requirement subcategories as illustrated below. Through the study of the disciplines and design-based projects, students will be challenged to critically examine design processes and outcomes. Coursework 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. 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: 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. Introduction to Digital Photography EL DIPHID185 (6cr)
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: Product Design 
1. Visual Comm Design Fundamentals Studio I DIVCDF190
2. Intro to Computer Graphics DIVCCG150
3. Product Design EL IDPDPD320 (6cr)
4. Multimedia Studio I DIVCMM340
5. Multimedia Studio II EL DIVCMM380 (6cr)
6. Product Packaging and Labeling IDPDPL300

General Area II: Prototyping, Fabrication, and Management
1. Prototyping and Research in Design IDPDRD300
2. 3D Printing and Fabrication IDPDPF315
3. New Product Development and Management BUMANP325
4. Brand Management BUMABM310
5. Design Thinking IDPDDT300

Senior Project
Portfolio Development PSPDPO380

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

FREE ELECTIVES

1. Introduction to Film Photography FAFPFP140
2. 3D Computer Design and Rendering IDIDCD280
3. Introduction to Product Design IDPDPD210
4. Introduction to 3D Printing and Fabrication IDPDPF285
5. Magazine Editing and Publishing I CPPULM330
6. Introduction to Creative Videomaking EL DIVPCV205
7. Magazine Publishing and Editing II CPPULM430
8. Introduction to Health and Safety PSELHS300S 1cr

TOTAL CREDITS: 130

PROGRAM OBJECTIVES AND OUTCOMES

Objectives

• Gain knowledge of digital media and visual communication theories and practice.
• Develop a strong command of contemporary imaging and aesthetics.
• Develop and deliver creative concepts, apply visual language in multiple forms of digital media, and produce creative and compelling visual storytelling for professional contexts. 
• Apply critical thinking, visual deconstruction/reconstruction, and visual problem solving for communicational needs in design systems, publication design, electronic media, typography, and 3D packaging design.
• Acquire a critically informed photographic approach, visual grammar of photography and intent, analysis and technical mastery of photographic imagery, and familiarity with studio and non – studio environment.
• Develop a successful visual message in three different dimensions, create a visually strong brand, employ concept successfully in various forms of visual communication, and conduct a concise presentation of a developed brand.
• Gain fluency in visual production for publishing formats, format and content curation of diverse products, and adapting effective communication to emerging form of content creation.
• Produce a coherent visual portfolio that accurately reflects the student’s personal development of visual and media identity and language.

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

• Photographer, photo editor

• Curator

• Digital strategist

• Interactive media designer

• Creative director

• Brand manager

• Digital artist

• Visual consultant for corporate communication

• Designer, editor, production manager for books and periodicals

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

The Accessory Design 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 accessory 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: Accessory Design
1. Accessory Collection Design and Production Experiential Learning (6cr) FTADAC370
2. Footwear Design and Construction FTADFW315
3. Accessory Studio Experiential Learning (6cr) FTADAS360
4. Line Development for Accessories FTADLD370

General Area II: Accessory Design and Production
1. Sewing and Construction Techniques I FTFDSC315
2. Handbag Construction Techniques FTADHC330
3. Traditional and Experimental Headwear FTADTE348
4. Decoration and Finishing Techniques for Accessories FTADDF354
5. 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.