PSELBP650 Master Italian Pastry Arts I Experiential Learning 151 Mon 06:00/15:00 Tue 06:00/15:00 Wed 06:00/15:00 Thu 06:00/15:00 Fri 06:00/15:00 Sat 06:00/15:00 Firenze 3 OPEN 3 semester credits. The aim of this course is to provide students with fundamental pastry techniques and develop their organization and management skills in the pastry lab environment. Students will be involved in daily lab operations and responsibilities and will learn how to guarantee the HACCP standards and an adequate maintenance of pastry lab equipment. Emphasis will be placed in the application of baking and pastry master techniques, and the full immersion in pastry lab management and organization. Students will experience complex preparations such as financier cake, dacquoise, and frangipane cream. These techniques will be applied to the composition of a la carte, display, and reception desserts. During the intersessions the course will develop in three one-week workshops: the first on laminated doughs and their application to croissanterie and viennoserie; the second on savory pastry creations; the third on traditional Italian Panettone, and Pandoro. Students will be asked to contribute with a proactive participation through EL hours to the organization and management of the Pastry Lab.
This course consists of experiential learning hours with our Community Engagement Member Institutions (CEMI). CEMI are dynamic learning environments created to foster learning through a structured interaction with the community. In addition to regular lecture hours, students will be involved in learning by doing through real projects and integration with the local population and territory in order to remove cultural and learning barriers as well as to develop a strong likelihood for success in life. The experiential learning hours are fully supervised by instructors who track students step by step during their learning experience, monitor and advise according to student needs, and support student initiative. This unique learning model allows students to benefit from an all-encompassing educational experience based on theory and practice in real enterprises, learning of comprehensive operational processes, problem-solving, leadership, and management.
Prerequisites: Open to baking and pastry majors or students who have completed two years of related coursework.
Course Notes Intensive course held Mon through Fri from Sept 3 to Sept 18. Please note that the first lesson will be held on Wednesday Sept 3.
TuttoToscana students will also receive program-specific projects.
150 experiential learning hours. Required NC projects in intersession weeks. Chef uniform (white chef jacket, chef pants, white apron, white chef hat, kitchen safety shoes) required for this course.
Prerequisite Open to baking and pastry majors or students who have completed two years of related coursework. Unofficial transcript submission required.
Fall 2025 Session I 3-Week Session from 03/09/2025 to 18/09/2025
Monday 06:00 - 15:00
Tuesday 06:00 - 15:00
Wednesday 06:00 - 15:00
Thursday 06:00 - 15:00
Friday 06:00 - 15:00
Saturday 06:00 - 15:00
PSELCA470 Special Project: Experiential Learning in a Local Restaurant 101 Firenze 3 OPEN 3 semester credits. Through this special project course, students are involved in back of the house operations and projects related to Ganzo, the school restaurant, and Fedora, the school pastry shop and bistro. Under the supervision of a Chef instructor who manages the operations of the kitchen, culinary arts experiential learning students are involved in projects focused on the daily operations of the restaurant industry. The experiential learning project will offer the opportunity to gain confidence with cooking techniques, basic equipment maintenance skills, HACCP, the concept of mise en place and timing, and the importance of standards and consistency. The project will also provide an insight on the importance of the kitchen hierarchy and division of the duties, helping students understand the concept of Âbrigade and team work as fundamental for a correct management of kitchen environments.
EL hours may be distributed from Monday through Friday. This placement may require PM shifts and shifts that take place on weekends and holidays, or ongoing research-based activities for remote placements.
This special project course features experiential learning hours with our Community Engagement Member Institutions (CEMI). CEMI are dynamic learning environments created to foster learning through a structured interaction with the community. Remote option students will gain international community exposure through a virtual setting.
Students will be involved in learning by doing through real projects and integration with the local population and territory in order to remove cultural and learning barriers as well as to develop a strong likelihood for success in life.
The experiential learning hours are fully supervised by instructors who track students step by step during their learning experience, monitor and advise according to student needs, and support student initiative. This unique learning model allows students to benefit from an all-encompassing educational experience based on theory and practice in real enterprises, learning of comprehensive operational processes, problem-solving, leadership, and management.
Main tasks: Market/industry research, customer feedback analysis, ingredient research, study of sustainable food production process, recipe analysis, provide kitchen management options and analyze the different impact on service, final portfolio.
Additional materials/Dress code: Chef uniform (hat, jacket, pants, hard-toe safety shoes, apron) required. Not applicable to remote option.
Prerequisites: Cover letter, CV, and material pertinent to the chosen area, interview.
Open to culinary arts and baking & pastry majors or students who have taken previous coursework in the above fields. HAACP food safety and sanitation certification (Not applicable to remote option).
Course Notes Individual schedules will be assigned after Final Registration.
Chef uniform (hat, jacket, pants, hard-toe safety shoes, apron) required. Not applicable to remote option.
Prerequisite Cover letter, CV, and material pertinent to the chosen area, interview.
Open to culinary arts and baking & pastry majors or students who have taken previous coursework in the above fields. HAACP food safety and sanitation certification (not applicable to remote option).
Fall 2025 11-Week Semester from 01/10/2025 to 12/12/2025
PSELCP180 Introduction to Public Relations Experiential Learning 151 Mon 12:15/15:25 Tue 12:15/15:25 Wed 12:15/15:25 Thu 12:15/15:25 Firenze 6 OPEN 6 semester credits. This course introduces students to the strategic roles and functions of the Public Relations (PR) practitioner. Students evaluate the context in which PR is practiced, gain an understanding of the potential and practice of PR as a management function, and critically analyze the structure of PR management, its role, and techniques. In addition, students will be introduced to the rhetorical arguments that impact PR activities and will be made aware of the importance of professionalism and ethics in the practice of public relations.
This course includes experiential learning hours with our Community Engagement Member Institutions (CEMI). CEMI are dynamic learning environments created to foster learning through a structured interaction with the community. In addition to regular lecture hours, students will be involved in learning by doing through real projects and integration with the local population and territory in order to remove cultural and learning barriers as well as to develop a strong likelihood for success in life. The experiential learning hours are fully supervised by instructors who track students step by step during their learning experience, monitor and advise according to student needs, and support student initiative. This unique learning model allows students to benefit from an all-encompassing educational experience based on theory and practice in real enterprises, learning of comprehensive operational processes, problem-solving, leadership, and management.
Course Notes Intensive course held Mon through Fri from Sept 3 to Sept 18. Please note that the first lesson will be held on Wednesday Sept 3.
This course features EL hours for social media coverage at Palazzi Community Center events, scheduled on Monday, Tuesday and Thursday evenings (6pm-8:30pm).
EL hours are distributed during Session I and 11-week Semester.
+ 150 experiential learning hours
Fall 2025 Session I 3-Week Session from 03/09/2025 to 18/09/2025
Monday 12:15 - 15:25
Tuesday 12:15 - 15:25
Wednesday 12:15 - 15:25
Thursday 12:15 - 15:25
PSELEM310 Entrepreneurial Marketing Experiential Learning 101 Wed 12:30/15:25 Firenze 6 CLOSED 6 semester credits.The primary purpose of this course is to provide marketers with an in-depth understanding of product development practices including innovation, product strategy and processes, customer needs, identification, idea generation, concept development and optimization, forecasting, and launch. The course will analyze the marketing development strategies of new entrepreneurial companies with low budgets and little or no brand development. An important component of the coursework features hands-on approaches to real-life business problems that require application of topics learned in the classroom. Students will be introduced to highly creative and effective experiential forms of learning ranging from case studies to business plans, entrepreneurs in the classroom, conducting entrepreneurial audits, working with concepts of marketing inventions, and consulting projects. Furthermore, students will be part of a dedicated lab team of cross-disciplinary learners led by faculty and advisers, and will collaborate with executives and representatives from real companies on comprehensive business issues.Â
Coursework includes site visits to local companies and special guest lectures from local prominent entrepreneurs.
This course includes experiential learning hours with our Community Engagement Member Institutions (CEMI). CEMI are dynamic learning environments created to foster learning through a structured interaction with the community. In addition to regular lecture hours, students will be involved in learning by doing through real projects and integration with the local population and territory in order to remove cultural and learning barriers as well as to develop a strong likelihood for success in life. The experiential learning hours are fully supervised by instructors who track students step by step during their learning experience, monitor and advise according to student needs, and support student initiative. This unique learning model allows students to benefit from an all-encompassing educational experience based on theory and practice in real enterprises, learning of comprehensive operational processes, problem-solving, leadership, and management.
Course Notes EL hours will be assigned after Final Registration. Mandatory Integrated Academic Activity on Friday November 14 09:00am-02:20pm.
+ 150 experiential learning hours
Fall 2025 11-Week Semester from 01/10/2025 to 12/12/2025
Wednesday 12:30 - 15:25
PSELEM310 Entrepreneurial Marketing Experiential Learning 102 Thu 08:30/11:55 Firenze 6 CLOSED 6 semester credits.The primary purpose of this course is to provide marketers with an in-depth understanding of product development practices including innovation, product strategy and processes, customer needs, identification, idea generation, concept development and optimization, forecasting, and launch. The course will analyze the marketing development strategies of new entrepreneurial companies with low budgets and little or no brand development. An important component of the coursework features hands-on approaches to real-life business problems that require application of topics learned in the classroom. Students will be introduced to highly creative and effective experiential forms of learning ranging from case studies to business plans, entrepreneurs in the classroom, conducting entrepreneurial audits, working with concepts of marketing inventions, and consulting projects. Furthermore, students will be part of a dedicated lab team of cross-disciplinary learners led by faculty and advisers, and will collaborate with executives and representatives from real companies on comprehensive business issues.Â
Coursework includes site visits to local companies and special guest lectures from local prominent entrepreneurs.
This course includes experiential learning hours with our Community Engagement Member Institutions (CEMI). CEMI are dynamic learning environments created to foster learning through a structured interaction with the community. In addition to regular lecture hours, students will be involved in learning by doing through real projects and integration with the local population and territory in order to remove cultural and learning barriers as well as to develop a strong likelihood for success in life. The experiential learning hours are fully supervised by instructors who track students step by step during their learning experience, monitor and advise according to student needs, and support student initiative. This unique learning model allows students to benefit from an all-encompassing educational experience based on theory and practice in real enterprises, learning of comprehensive operational processes, problem-solving, leadership, and management.
Course Notes EL hours will be assigned after Final Registration.
+ 150 experiential learning hours
Fall 2025 11-Week Semester from 01/10/2025 to 12/12/2025
Thursday 08:30 - 11:55
PSELID185 Introduction to Digital Photography Experiential Learning 151 Mon 15:45/18:55 Tue 15:45/18:55 Wed 15:45/18:55 Thu 15:45/18:55 Fri 15:45/18:55 Firenze 6 CLOSED 6 semester credits. This course introduces contemporary technologies for producing photographic images. Approaching the medium in its current complex and pluralistic state, students explore a variety of photographic concepts and techniques. The fundamentals of using a digital camera including manual exposure and lighting are stressed. The course also introduces seeing, thinking, and creating with a critical mind and eye in a foreign environment (Italy) to provide understanding of the construction and manipulation of photographic form and meaning. During the first half of the course assignments, lectures, readings progressively build on each other to provide students with a comprehensive understanding of camera functions (manual mode) and processing techniques. The second half of the course will focus on weaving the techniques with specific photographic concepts via assignments.
NOTE: This course is for beginners. The first half of the course will be devoted to understanding camera functions. During this period assignments will emphasize basic camera functions in manual mode.
This course includes experiential learning hours with our Community Engagement Member Institutions (CEMI). CEMI are dynamic learning environments created to foster learning through a structured interaction with the community. In addition to regular lecture hours, students will be involved in learning by doing through real projects and integration with the local population and territory in order to remove cultural and learning barriers as well as to develop a strong likelihood for success in life. The experiential learning hours are fully supervised by instructors who track students step by step during their learning experience, monitor and advise according to student needs, and support student initiative. This unique learning model allows students to benefit from an all-encompassing educational experience based on theory and practice in real enterprises, learning of comprehensive operational processes, problem-solving, leadership, and management.
Course Notes Intensive course held Mon through Fri from Sept 3 to Sept 18. Please note that the first lesson will be held on Wednesday Sept 3.
EL hours are distributed in all sessions in the academic season of enrollment including Intersession Weeks.
+ 150 experiential learning hours.
This course is for beginners. The first half of the course will be devoted to understanding camera functions. During this period assignments will emphasize basic camera functions in manual mode. A DSLR camera and a lens with a focal length of 55mm or wider with available manual settings is required for this course. A digital 35mm viewfinder camera with available manual settings (30+ megapixels minimum) is also acceptable.
Prerequisite A DSLR camera and a lens with a focal length of 55mm or wider with available manual settings is required for this course. A digital 35mm viewfinder camera with available manual settings (30+ megapixels minimum) is also acceptable.
Fall 2025 Session I 3-Week Session from 03/09/2025 to 18/09/2025
Monday 15:45 - 18:55
Tuesday 15:45 - 18:55
Wednesday 15:45 - 18:55
Thursday 15:45 - 18:55
Friday 15:45 - 18:55
PSELID305 Intermediate Digital Photography Experiential Learning 151 Mon 12:15/15:25 Tue 12:15/15:25 Wed 12:15/15:25 Thu 12:15/15:25 Fri 12:15/15:25 Firenze 6 OPEN 6 semester credits. This course is designed for students who have learned the basic skills of introductory digital photography and would like to further advance their knowledge. A focus on visual and conceptual aspects of photography will be a major topic in this course in addition to refinement of up-to-date techniques. Students are involved in more complex and challenging photography projects and begin to experiment with their personal vision identities and expressions. This course will constitute the differences of Âmaking vs Âtaking a photograph or producing vs consuming images. Critical visual analysis of both contemporary photographic work as well as arming the students with technical and conceptual tools will help the student build an understanding of photographs. Students will work on several long term projects.
This course includes experiential learning hours with our Community Engagement Member Institutions (CEMI). CEMI are dynamic learning environments created to foster learning through a structured interaction with the community. In addition to regular lecture hours, students will be involved in learning by doing through real projects and integration with the local population and territory in order to remove cultural and learning barriers as well as to develop a strong likelihood for success in life. The experiential learning hours are fully supervised by instructors who track students step by step during their learning experience, monitor and advise according to student needs, and support student initiative. This unique learning model allows students to benefit from an all-encompassing educational experience based on theory and practice in real enterprises, learning of comprehensive operational processes, problem-solving, leadership, and management.
Prerequisites: This is an intermediate course. Knowledge of camera functions is required. Portfolio submission recommended.Course projects and activities will contribute with the journalism activities of Blending, the magazine of AUFÂs campus press Ingorda.
Course Notes Intensive course held Mon through Fri from Sept 3 to Sept 18. Please note that the first lesson will be held on Wednesday Sept 3.
EL hours are distributed in all sessions in the academic season of enrollment including Intersession Weeks. EL hours will be assigned after Final Registration.
Projects include editorial photo assignments.
+ 150 experiential learning hours.
A DSLR camera and a lens with a focal length of 55mm or wider is required for this course. Please contact the institution if you have doubts regarding your camera. This course includes a Blending journalism project.
Prerequisite This is an intermediate course. Knowledge of camera functions is required. Portfolio submission recommended.
A DSLR camera and a lens with a focal length of 55mm or wider is required for this course. Please contact the institution if you have doubts regarding your camera. This course includes a Blending journalism project.
Fall 2025 Session I 3-Week Session from 03/09/2025 to 18/09/2025
Monday 12:15 - 15:25
Tuesday 12:15 - 15:25
Wednesday 12:15 - 15:25
Thursday 12:15 - 15:25
Friday 12:15 - 15:25
PSELLM435 Magazine Editing and Publishing II Experiential Learning 101 Wed 08:30/11:55 Firenze 6 OPEN 3 semester credits. This course is aimed at developing and producing the second magazine project after the first semiannual edition. Students will be challenged to explore deeper and more complex topics related to Florence as well as to take on a leadership role for editorial content and overall magazine layout design. Course projects and activities will interact with the journalism activities of Blending, the magazine of FUA's campus press Ingorda. This project requires additional hours outside of regularly scheduled class times.
This course includes experiential learning hours with our Community Engagement Member Institutions (CEMI). CEMI are dynamic learning environments created to foster learning through a structured interaction with the community. In addition to regular lecture hours, students will be involved in learning by doing through real projects and integration with the local population and territory in order to remove cultural and learning barriers as well as to develop a strong likelihood for success in life. The experiential learning hours are fully supervised by instructors who track students step by step during their learning experience, monitor and advise according to student needs, and support student initiative. This unique learning model allows students to benefit from an all-encompassing educational experience based on theory and practice in real enterprises, learning of comprehensive operational processes, problem-solving, leadership, and management.
Prerequisites: A layout design course, publishing course, or equivalent.
Course Notes
+ 150 experiential learning hours. This course includes a Blending journalism project.
Prerequisite A layout design course, publishing course, or equivalent. Unofficial transcript submission required.
Fall 2025 11-Week Semester from 01/10/2025 to 12/12/2025
Wednesday 08:30 - 11:55
PSELOM405 Food and Beverage Operations and Management Experiential Learning 151 Mon 15:45/18:55 Tue 15:45/18:55 Wed 15:45/18:55 Thu 15:45/18:55 Fri 15:45/18:55 Firenze 6 OPEN 6 semester credits. This course introduces a fundamental area of study in the hospitality industry. Students will study the concepts and procedures of food and beverage control systems, cost control, operating budgets, and the effective management of food and beverage operations and cycles. Cost calculation, menu planning, storage, receiving, profit and budget forecasting, labor costs, service payment systems, and other topic-specific areas will be covered.
This course includes experiential learning hours with our Community Engagement Member Institutions (CEMI).  CEMI are dynamic learning environments created to foster learning through a structured interaction with the community.
In addition to regular lecture hours, students will be involved in learning by doing through real projects and integration with the local population and territory in order to remove cultural and learning barriers as well as to develop a strong likelihood for success in life.
The experiential learning hours are fully supervised by instructors who track students step by step during their learning experience, monitor and advise according to student needs, and support student initiative. This unique learning model allows students to benefit from an all-encompassing educational experience based on theory and practice in real enterprises, learning of comprehensive operational processes, problem-solving, leadership, and management.Â
Course Notes Intensive course held Mon through Fri from Sept 3 to Sept 18. Please note that the first lesson will be held on Wednesday Sept 3.
EL hours are distributed in all sessions in the academic season of enrollment including Intersession Weeks. EL hours will be assigned after Final Registration. EL hours will be assigned after Final Registration.
TuttoToscana students will also receive program-specific projects.
+ 150 hours of experiential learning
Fall 2025 Session I 3-Week Session from 03/09/2025 to 18/09/2025
Monday 15:45 - 18:55
Tuesday 15:45 - 18:55
Wednesday 15:45 - 18:55
Thursday 15:45 - 18:55
Friday 15:45 - 18:55
PSELPC335 Introduction to Professional Cooking Experiential Learning 151 Mon 15:45/21:00 Tue 15:45/21:00 Wed 15:45/21:00 Thu 15:45/21:00 Fri 15:45/21:00 Sat 15:45/21:00 Firenze 6 CLOSED 6 semester credits. This course is the first out of three about Professional Cooking and its aim is to introduce students to culinary fundamentals.
The structure of the classical kitchen will be compared to the contemporary one in order to understand the differences in the organization of the brigade. The role of the Chef will be explained and discussed.
Tools and equipment use, weights, measures and recipe conversion will be explained and practiced.
This course will provide the first basic information about seasonings and flavorings and the application of herbs and spices in the kitchen.
Students will approach cooking thanks to a careful analysis of knife skills, principles of cooking and basic cooking techniques, that include eggs, vegetables, pasta and meat cookery. Special emphasis will be placed on methods and procedures rather than on the complete preparation of finished dishes. A special focus will be put on kitchen cleaning, sanitation, maintenance and personal safety.
This course includes experiential learning hours with our Community Engagement Member Institutions (CEMI). CEMI are dynamic learning environments created to foster learning through a structured interaction with the community.
In addition to regular lecture hours, students will be involved in learning by doing through real projects and integration with the local population and territory in order to remove cultural and learning barriers as well as to develop a strong likelihood for success in life.
The experiential learning hours are fully supervised by instructors who track students step by step during their learning experience, monitor and advise according to student needs, and support student initiative. This unique learning model allows students to benefit from an all-encompassing educational experience based on theory and practice in real enterprises, learning of comprehensive operational processes, problem-solving, leadership, and management.Â
Course Notes Intensive course held Mon through Fri from Sept 3 to Sept 18. Please note that the first lesson will be held on Wednesday Sept 3.
This course features a FOH and BOH project at Fedora.
EL hours are distributed in all sessions in the academic season of enrollment including Intersession Weeks. EL hours will be assigned after Final Registration.
+ 150 hours of experiential learning. Chef uniform (white chef jacket, chef pants, white apron, white chef hat, kitchen safety shoes) required for this course.
Fall 2025 Session I 3-Week Session from 03/09/2025 to 18/09/2025
Monday 15:45 - 21:00
Tuesday 15:45 - 21:00
Wednesday 15:45 - 21:00
Thursday 15:45 - 21:00
Friday 15:45 - 21:00
Saturday 15:45 - 21:00
PSELPM335 Property Management Experiential Learning 151 Mon 12:15/15:25 Tue 12:15/15:25 Wed 12:15/15:25 Thu 12:15/15:25 Fri 12:15/15:25 Firenze 6 OPEN 6 semester credits. The aim of this course is to provide students with the basic knowledge of professional property management. Students will become familiar with the different management methods, such as ownership and subleases, as well as the new specific insurance practices for the tourist rental market. This course focuses on major functions of property managers, and details specific practices and problems in managing a variety of properties, such as residential, retail and industrial ones. Students will also learn how to manage maintenance, construction, insurance, and relations with tenants.
This course includes experiential learning hours with our Community Engagement Member Institutions (CEMI). CEMI are dynamic learning environments created to foster learning through a structured interaction with the community. In addition to regular lecture hours, students will be involved in learning by doing through real projects and integration with the local population and territory in order to remove cultural and learning barriers as well as to develop a strong likelihood for success in life. The experiential learning hours are fully supervised by instructors who track students step by step during their learning experience, monitor and advise according to student needs, and support student initiative. This unique learning model allows students to benefit from an all-encompassing educational experience based on theory and practice in real enterprises, learning of comprehensive operational processes, problem-solving, leadership, and management.
Course Notes Intensive course held Mon through Fri from Sept 3 to Sept 18. Please note that the first lesson will be held on Wednesday Sept 3.
This course features FOH house shifts at Dimora.
EL hours are distributed in all sessions in the academic season of enrollment including Intersession Weeks. EL hours will be assigned after Final Registration.
+ 150 experiential learning hours
Fall 2025 Session I 3-Week Session from 03/09/2025 to 18/09/2025
Monday 12:15 - 15:25
Tuesday 12:15 - 15:25
Wednesday 12:15 - 15:25
Thursday 12:15 - 15:25
Friday 12:15 - 15:25
PSELPS355 Pastry Shop Experiential Learning 151 Mon 15:45/18:55 Tue 15:45/18:55 Wed 15:45/18:55 Thu 15:45/18:55 Fri 15:45/18:55 Firenze 6 OPEN 6 semester credits. This course is a study of bakery operations and management as practiced in a pastry shop environment. Studies focus on the various pastry shop components and front/back of the house areas. Front of the house emphasizes customer service, space management and maintenance, retail display, client relations, and ordering strategies. An introductory approach to the back of the house is considered in terms of equipment handling, supplies, production types, yields, formula conversions, dessert menu planning, and the handling of special requests and events. Safety and sanitation are examined for proper practice and application in the pastry shop. Students will gain familiarity with dessert categories and how they are positioned within the baking industry.
This course includes experiential learning hours with our Community Engagement Member Institutions (CEMI). CEMI are dynamic learning environments created to foster learning through a structured interaction with the community. In addition to regular lecture hours, students will be involved in learning by doing through real projects and integration with the local population and territory in order to remove cultural and learning barriers as well as to develop a strong likelihood for success in life. The experiential learning hours are fully supervised by instructors who track students step by step during their learning experience, monitor and advise according to student needs, and support student initiative. This unique learning model allows students to benefit from an all-encompassing educational experience based on theory and practice in real enterprises, learning of comprehensive operational processes, problem-solving, leadership, and management.
Course Notes Intensive course held Mon through Fri from Sept 3 to Sept 18. Please note that the first lesson will be held on Wednesday Sept 3. This course features a FOH project at Fedora.
EL hours are distributed in all sessions in the academic season of enrollment including Intersession Weeks. EL hours will be assigned after Final Registration.
+ 150 experiential learning hours
Prerequisite Baking & Pastry Majors only
Fall 2025 Session I 3-Week Session from 03/09/2025 to 18/09/2025
Monday 15:45 - 18:55
Tuesday 15:45 - 18:55
Wednesday 15:45 - 18:55
Thursday 15:45 - 18:55
Friday 15:45 - 18:55
PSELPT475 Baking Techniques II: Italian Pastry Techniques Experiential Learning 161 Mon 06:00/15:00 Tue 06:00/15:00 Wed 06:00/15:00 Thu 06:00/15:00 Fri 06:00/15:00 Sat 06:00/15:00 Firenze 3 OPEN 3 semester credits. This course offers an advanced approach to pastry production with a survey of the main preparation techniques used in classic dessert production. Starting from previously acquired knowledge students will develop their skills in the production of pastry and pie doughs and they will be introduced to an advanced level of spongecake recipes. The course will also introduce puff pastry, baked custards, buttercream, sauces and glazes. Souffles, bavarian mousse and pate a bombe based mousse will be thoroughly covered. Students will learn to use basic finishing methods by applying glazes, filling pastries, creating simple sauces and presenting products for service.
This course consists of experiential learning hours with our Community Engagement Member Institutions (CEMI). CEMI are dynamic learning environments created to foster learning through a structured interaction with the community. In addition to regular lecture hours, students will be involved in learning by doing through real projects and integration with the local population and territory in order to remove cultural and learning barriers as well as to develop a strong likelihood for success in life. The experiential learning hours are fully supervised by instructors who track students step by step during their learning experience, monitor and advise according to student needs, and support student initiative. This unique learning model allows students to benefit from an all-encompassing educational experience based on theory and practice in real enterprises, learning of comprehensive operational processes, problem-solving, leadership, and management.
Prerequisites: Baking Techniques I or equivalent.
Course Notes Intensive course held Mon through Fri from Oct 1 to Oct 16. Please note that the first lesson will be held on Wednesday Oct 1.
150 Experiential Learning hours. Chef uniform (white chef jacket, chef pants, white apron, white chef hat, kitchen safety shoes) required for this course.
Prerequisite Baking Techniques I or equivalent. Unofficial transcript submission required.
Fall 2025 Session II 3-Week Session from 01/10/2025 to 16/10/2025
Monday 06:00 - 15:00
Tuesday 06:00 - 15:00
Wednesday 06:00 - 15:00
Thursday 06:00 - 15:00
Friday 06:00 - 15:00
Saturday 06:00 - 15:00
PSELRC530 Advanced Italian Restaurant Cooking I Experiential Learning 191 Tue 15:30/23:00 Wed 15:30/23:00 Thu 15:30/23:00 Fri 15:30/23:00 Sat 15:30/23:00 Firenze 3 OPEN 3 semester credits. This course focuses on developing students approach to professional kitchen organization from all different points of view: HACCP standards, equipment maintenance, food receiving and storing, mise en place settings, accurate plating style, importance of timing and menu planning for an organized production. Students will be involved in managing the restaurant kitchen acting like chefs de partie under the direct supervision of the Chef Instructor. Special emphasis will be dedicated to understanding concepts like interpretation and revision of typical Italian recipes in order to create and produce menus that represent the evolution of traditional cuisine. Students will apply the previously learned skills to develop balanced menus and will prepare dry and moist marinades, contemporary risotto styles, and complex classical sauces. The course includes three workshops, held during the semester intersessions, to offer a full-immersion in meat butchering and traditional Italian meat cookery, traditional offal cuisine and traditional Italian fresh pasta and related sauces production.
This course consists of experiential learning hours with our Community Engagement Member Institutions (CEMI). CEMI are dynamic learning environments created to foster learning through a structured interaction with the community. In addition to regular lecture hours, students will be involved in learning by doing through real projects and integration with the local population and territory in order to remove cultural and learning barriers as well as to develop a strong likelihood for success in life. The experiential learning hours are fully supervised by instructors who track students step by step during their learning experience, monitor and advise according to student needs, and support student initiative. This unique learning model allows students to benefit from an all-encompassing educational experience based on theory and practice in real enterprises, learning of comprehensive operational processes, problem-solving, leadership, and management.
Prerequisites: Four semesters of Culinary Arts course work or equivalent.
Special note: This course includes mandatory team projects throughout the academic session.
Course Notes Intensive course held Mon through Fri from Nov 26 to Dec 11. Please note that the first lesson will be held on Wednesday Nov 26.
150 experiential learning hours. Required NC projects in intersession weeks. Chef uniform (white chef jacket, chef pants, white apron, white chef hat, kitchen safety shoes) required for this course.
Prerequisite Four semesters of Culinary Arts course work or equivalent. Unofficial transcript submission required.
Fall 2025 Session IV 3-Week Session from 26/11/2025 to 12/12/2025
Tuesday 15:30 - 23:00
Wednesday 15:30 - 23:00
Thursday 15:30 - 23:00
Friday 15:30 - 23:00
Saturday 15:30 - 23:00
PSELRD495 Restaurant and Production Desserts Experiential Learning 171 Mon 06:00/15:00 Tue 06:00/15:00 Wed 06:00/15:00 Thu 06:00/15:00 Fri 06:00/15:00 Sat 06:00/15:00 Firenze 6 OPEN 6 semester credits. Dessert is the last dish of a meal, mainly eaten for pleasure thus must be tempting, balanced and somehow matching the meal in an appropriate way. This course covers the preparation and service of hot and cold desserts with a focus on individual cakes and restaurant desserts, and the components involved in their preparation. Students will learn and understand the differences between pastry lab and restaurant kitchen organization, the different logic of production and the importance of offering home-made desserts matching special dietary requirements. Emphasis will be placed on station organization, timing, and stations coordination for restaurant dessert production and service. Students will experience fried products, cakes, tarts, soufflé, stirred and baked custards, mousses and bavarians and will understand the characteristics of a gourmet dessert. The production will concentrate on individual portion desserts as well as traditional style whole cakes and tortes to be portioned. Special focus will be placed on dessert sauces, decorations and plating styles. Students will learn the history of restaurant desserts and understand the different needs and the organization of a restaurant depending on its style and concept. Students will develop a dessert menu from the perspective of variety in the offer, costs, and practicality.
This course includes experiential learning hours with our Community Engagement Member Institutions (CEMI). CEMI are dynamic learning environments created to foster learning through a structured interaction with the community. In addition to regular lecture hours, students will be involved in learning by doing through real projects and integration with the local population and territory in order to remove cultural and learning barriers as well as to develop a strong likelihood for success in life. The experiential learning hours are fully supervised by instructors who track students step by step during their learning experience, monitor and advise according to student needs, and support student initiative. This unique learning model allows students to benefit from an all-encompassing educational experience based on theory and practice in real enterprises, learning of comprehensive operational processes, problem-solving, leadership, and management.
Prerequisites: Baking Techniques II: Italian Pastry Techniques or equivalent.
Course Notes Intensive course held Mon through Fri from Oct 29 to Nov 13. Please note that the first lesson will be held on Wednesday Oct 29.
EL hours are distributed in all sessions in the academic season of enrollment including Intersession Weeks. EL hours will be assigned after Final Registration.
+ 150 hours of experiential learning. Chef uniform (white chef jacket, chef pants, white apron, white chef hat, kitchen safety shoes) required for this course.
Prerequisite Baking Techniques II: Italian Pastry Techniques or equivalent. Unofficial transcript submission required.
Fall 2025 Session III 3-Week Session from 29/10/2025 to 13/11/2025
Monday 06:00 - 15:00
Tuesday 06:00 - 15:00
Wednesday 06:00 - 15:00
Thursday 06:00 - 15:00
Friday 06:00 - 15:00
Saturday 06:00 - 15:00
PSELRO355 Consumer Behavior and Retail Strategies Experiential Learning 101 Mon 08:30/11:55 Wed 12:00/13:30 Firenze 6 OPEN 6 semester credits. This course will prepare students to work, run, and manage a retail shop successfully and provides theoretical insights into customer expectations and service delivery. Throughout the course, standard elements of a retail shop will be analyzed and focus on retail management will be given. This class will strengthen decision-making skills regarding expense planning, suppliers, store layout, and promotional strategies. Under the supervision of seasoned professionals, students will spend a portion of the course operating the school retail spaces (fashion retail store, restaurant, pastry shop) that are open to the local community. Here, theoretical knowledge, shop floor management skills, and ability to perform head office functions will all be developed in the context of retail. In order to offer a comprehensive view of retail management, experiential learning activities are scheduled in varying types of retailers, each of them characterized by different competitors, products sold, customers, and style of service required.
This course includes experiential learning hours with our Community Engagement Member Institutions (CEMI). CEMI are dynamic learning environments created to foster learning through a structured interaction with the community. In addition to regular lecture hours, students will be involved in learning by doing through real projects and integration with the local population and territory in order to remove cultural and learning barriers as well as to develop a strong likelihood for success in life. The experiential learning hours are fully supervised by instructors who track students step by step during their learning experience, monitor and advise according to student needs, and support student initiative. This unique learning model allows students to benefit from an all-encompassing educational experience based on theory and practice in real enterprises, learning of comprehensive operational processes, problem-solving, leadership, and management.
Course Notes This course features an EL project at Fedora, FLY, and Ganzo and weekly supervisor meeting on Wed (12pm-13:30pm). EL hours will be assigned after Final Registration.
+ 150 experiential learning hours
Fall 2025 11-Week Semester from 01/10/2025 to 12/12/2025
Monday 08:30 - 11:55
Wednesday 12:00 - 13:30
PSELRS325 Retail and Sales Strategies Experiential Learning 151 Mon 15:45/18:55 Tue 15:45/18:55 Wed 15:45/18:55 Thu 15:45/18:55 Fri 15:45/18:55 Firenze 6 OPEN 6 semester credits. This course focuses on exposure to sales and retail through an understanding of the strategies related to the supply chain, competitors, suppliers, and customers. Coursework will provide students with the knowledge of the tools and decisions applied by international and Italian companies to maintain clientele loyalty. The managerial component of the course will also give students an understanding of basic management methods in terms of product flow, marketing tools, and geography-specific analysis in retail marketing.
This course includes experiential learning hours with our Community Engagement Member Institutions (CEMI). CEMI are dynamic learning environments created to foster learning through a structured interaction with the community. In addition to regular lecture hours, students will be involved in learning by doing through real projects and integration with the local population and territory in order to remove cultural and learning barriers as well as to develop a strong likelihood for success in life. The experiential learning hours are fully supervised by instructors who track students step by step during their learning experience, monitor and advise according to student needs, and support student initiative. This unique learning model allows students to benefit from an all-encompassing educational experience based on theory and practice in real enterprises, learning of comprehensive operational processes, problem-solving, leadership, and management.
Course Notes Intensive course held Mon through Fri from Sept 3 to Sept 18. Please note that the first lesson will be held on Wednesday Sept 3.
EL hours at FLY are distributed in all sessions in the academic season of enrollment including Intersession Weeks. EL hours will be assigned after Final Registration.
+150 experiential learning hours
Fall 2025 Session I 3-Week Session from 03/09/2025 to 18/09/2025
Monday 15:45 - 18:55
Tuesday 15:45 - 18:55
Wednesday 15:45 - 18:55
Thursday 15:45 - 18:55
Friday 15:45 - 18:55
PSELSE415 Special Event Management Experiential Learning 151 Mon 08:45/11:55 Tue 08:45/11:55 Wed 08:45/11:55 Thu 08:45/11:55 Firenze 6 OPEN 6 semester credits. This course examines all aspects of special event management and provides a comprehensive study of the special events industry focused on emphasizing the dynamics of the creative process critical to these events. Special events include but are not limited to business events, weddings, ceremonies, celebrations, life cycle events, fairs, and festivals. Through the event planning process, special events will be examined from a logistical and financial perspective. The course will also provide students with the necessary background for improving effectiveness and profitability when managing special events, which demands competence in the areas of drafting contracts for events, marketing and sales, event logistics and preparations, staffing, and accounting. Special attention is given to the use of new digital tools for the organization of events as well as the significant forms of social media in order to more effectively promote events. Coursework is tailored for students who already have studied the basics of event management.
This course includes experiential learning hours with our Community Engagement Member Institutions (CEMI).  CEMI are dynamic learning environments created to foster learning through a structured interaction with the community.
In addition to regular lecture hours, students will be involved in learning by doing through real projects and integration with the local population and territory in order to remove cultural and learning barriers as well as to develop a strong likelihood for success in life.
The experiential learning hours are fully supervised by instructors who track students step by step during their learning experience, monitor and advise according to student needs, and support student initiative. This unique learning model allows students to benefit from an all-encompassing educational experience based on theory and practice in real enterprises, learning of comprehensive operational processes, problem-solving, leadership, and management.Â
Prerequisites: Introduction to Event Management or equivalent.
Course Notes Intensive course held Mon through Fri from Sept 3 to Sept 18. Please note that the first lesson will be held on Wednesday Sept 3.
EL hours will be held at Palazzi Community Center on Mon, Tue, Thu (6-8:30pm) and distributed during Session I and 11-week semester. Mandatory participation in the Academic Conference on Friday and Saturday, Dec. 6-7.
+ 150 experiential learning hours
Prerequisite Introductory management or hospitality course. Unofficial transcript submission required.
Fall 2025 Session I 3-Week Session from 03/09/2025 to 18/09/2025
Monday 08:45 - 11:55
Tuesday 08:45 - 11:55
Wednesday 08:45 - 11:55
Thursday 08:45 - 11:55
PSELSF365 Fashion Retail Management Experiential Learning 151 Mon 12:15/15:25 Tue 12:15/15:25 Wed 12:15/15:25 15:30/17:00 Thu 12:15/15:25 Fri 12:15/15:25 Firenze 6 OPEN 6 semester credits. This course addresses the procedures involved in managing a fashion retail enterprise and the decision-making inherent in successful merchandising for smaller-scale stores. Knowledge will be acquired through lab practice gained by running a real enterprise in which students and professionals exchange their knowledge and propose successful solutions to be applied. Coursework includes site visits to well-known Italian luxury brands in Florence such as Ferragamo, Gucci, and Cavalli (companies may change according to availability), and special guest lectures from local prominent emerging designers.
This course includes experiential learning hours with our Community Engagement Member Institutions (CEMI). CEMI are dynamic learning environments created to foster learning through a structured interaction with the community. In addition to regular lecture hours, students will be involved in learning by doing through real projects and integration with the local population and territory in order to remove cultural and learning barriers as well as to develop a strong likelihood for success in life. The experiential learning hours are fully supervised by instructors who track students step by step during their learning experience, monitor and advise according to student needs, and support student initiative. This unique learning model allows students to benefit from an all-encompassing educational experience based on theory and practice in real enterprises, learning of comprehensive operational processes, problem-solving, leadership, and management.
Course Notes Intensive course held Mon through Fri from Sept 3 to Sept 18. Please note that the first lesson will be held on Wednesday Sept 3. This course features Experiential learning hours in retail management at the FLY store (distributed within the Mon-Tue-Thu-Fri 3:30pm-7pm range) and supervisor meetings on Wed (3:30-5pm). Individual schedules will be assigned after Final Registration.
+ 150 experiential learning hours
Fall 2025 Session I 3-Week Session from 03/09/2025 to 18/09/2025
Monday 12:15 - 15:25
Tuesday 12:15 - 15:25
Wednesday 12:15 - 15:25 15:30 - 17:00
Thursday 12:15 - 15:25
Friday 12:15 - 15:25
PSELSL500 Long Shelf Life Cakes and Italian Snacks Experiential Learning 191 Mon 06:00/15:00 Tue 06:00/15:00 Wed 06:00/15:00 Thu 06:00/15:00 Fri 06:00/15:00 Sat 06:00/15:00 Firenze 3 OPEN 3 semester credits. This course focuses on the production of long shelf-life handcrafted baked products, a branch of traditional pastry art that is unfortunately a prerogative of industrial food production today. Students will learn how to prepare artisan Âtravel cakes and snacks to go thanks to an in-depth study of the role of single ingredients and their balancing.
Sugars, fats, mixing methods, cooking temperatures and food safety will be analyzed from the perspective of their impact on the final product shelf-life.
An emphasis will be put on the role of water and hydration in baked products and how water influences the textural properties during storage.
The course also includes the study of the calculation of free water in cakes, together with storage and preservation environment management and notions of food contamination and oxidation.
Students will learn how to prepare traditional and contemporary travel cakes. Students will also learn artisan methods to reproduce famous Italian packaged snacks.
This course consists of experiential learning hours with our Community Engagement Member Institutions (CEMI). CEMI are dynamic learning environments created to foster learning through a structured interaction with the community. In addition to regular lecture hours, students will be involved in learning by doing through real projects and integration with the local population and territory in order to remove cultural and learning barriers as well as to develop a strong likelihood for success in life. The experiential learning hours are fully supervised by instructors who track students step by step during their learning experience, monitor and advise according to student needs, and support student initiative. This unique learning model allows students to benefit from an all-encompassing educational experience based on theory and practice in real enterprises, learning of comprehensive operational processes, problem-solving, leadership, and management.
Prerequisites: Baking Techniques II: Italian Pastry Techniques or equivalent.
Course Notes Intensive course held Mon through Fri from Nov 26 to Dec 11. Please note that the first lesson will be held on Wednesday Nov 26. EL hours are distributed in all sessions in the academic season of enrollment including Intersession Weeks. EL hours will be assigned after Final Registration.
150 Experiential Learning hours. Chef uniform (white chef jacket, chef pants, white apron, white chef hat, kitchen safety shoes) required for this course..
Prerequisite Baking Techniques II: Italian Pastry Techniques or equivalent. Unofficial transcript submission required.
Fall 2025 Session IV 3-Week Session from 26/11/2025 to 12/12/2025
Monday 06:00 - 15:00
Tuesday 06:00 - 15:00
Wednesday 06:00 - 15:00
Thursday 06:00 - 15:00
Friday 06:00 - 15:00
Saturday 06:00 - 15:00
PSELSM255 Social Media Experiential Learning 101 Mon 12:30/15:25 Wed 15:30/17:00 Firenze 6 OPEN 6 semester credits. What do we mean by "community"? How do we encourage, discuss, analyze, understand, design, and participate in healthy communities in the age of many-to-many media? With the advent of virtual communities, smart mobs, and online social networks, old questions about the meaning of human social behavior have taken on renewed significance. Although this course is grounded in theory, it is equally rooted in practice, and much of the class discussion takes place in social cyberspaces. This course requires the active engagement of students and a willingness to experience a full immersion in social media practices. Much of the class discussion takes place in a variety of virtual world environments during and between face-to-face class meetings. Students who participate in this course will actively and productively engage in established and emerging forms of social media - and have some notion of how these practices affect the self and the community.
This course includes experiential learning hours with our Community Engagement Member Institutions (CEMI). CEMI are dynamic learning environments created to foster learning through a structured interaction with the community. In addition to regular lecture hours, students will be involved in learning by doing through real projects and integration with the local population and territory in order to remove cultural and learning barriers as well as to develop a strong likelihood for success in life. The experiential learning hours are fully supervised by instructors who track students step by step during their learning experience, monitor and advise according to student needs, and support student initiative. This unique learning model allows students to benefit from an all-encompassing educational experience based on theory and practice in real enterprises, learning of comprehensive operational processes, problem-solving, leadership, and management.
Prerequisites: One communication course or equivalent.
Course Notes This course features EL hours with weekly PM Palazzi Community Center event coverage Mon-Tue-Thu (6:00-8:30pm) and supervisor meetings on Wed (3:30-5pm). Individual schedules will be assigned after Final Registration.
Mandatory participation in the Academic Conference on Friday and Saturday, Dec. 6-7.
+ 150 experiential learning hours
Prerequisite One communication course or equivalent. Unofficial transcript submission required.
Fall 2025 11-Week Semester from 01/10/2025 to 12/12/2025
Monday 12:30 - 15:25
Wednesday 15:30 - 17:00
PSELSM331 Front of the House Management Experiential Learning 151 Mon 08:45/11:55 Tue 08:45/11:55 Wed 08:45/11:55 Thu 08:45/11:55 Fri 08:45/11:55 Firenze 6 OPEN 6 semester credits. The front of house area of any restaurant should be carefully planned in order to balance ambiance with function. Restaurant seating, wait stations, and waiting areas are just a few of the areas to consider when planning a restaurant dining room. The course focuses on all aspects that characterize the front of the house experience. Emphasis is placed on the importance of the front of the house to properly reflect the restaurant concept and the necessity of planning front of the house spaces for efficiency. Furthermore, the course considers the pivotal role of excellent customer service and the training methods of front of the house staff.
This course includes experiential learning hours with our Community Engagement Member Institutions (CEMI). CEMI are dynamic learning environments created to foster learning through a structured interaction with the community. In addition to regular lecture hours, students will be involved in learning by doing through real projects and integration with the local population and territory in order to remove cultural and learning barriers as well as to develop a strong likelihood for success in life. The experiential learning hours are fully supervised by instructors who track students step by step during their learning experience, monitor and advise according to student needs, and support student initiative. This unique learning model allows students to benefit from an all-encompassing educational experience based on theory and practice in real enterprises, learning of comprehensive operational processes, problem-solving, leadership, and management.
Course Notes Intensive course held Mon through Fri from Sept 3 to Sept 18. Please note that the first lesson will be held on Wednesday Sept 3. This course features EL hours at Ganzo, Fedora, Dimora and Sorgiva. EL hours are distributed Mon-Fri in all sessions in the academic season of enrollment including Intersession Weeks. EL hours will be assigned after Final Registration.
TuttoToscana students will also receive program-specific projects.
+ 150 experiential learning hours
Fall 2025 Session I 3-Week Session from 03/09/2025 to 18/09/2025
Monday 08:45 - 11:55
Tuesday 08:45 - 11:55
Wednesday 08:45 - 11:55
Thursday 08:45 - 11:55
Friday 08:45 - 11:55
PSELSM340 Spa Operations and Management Experiential Learning 151 Mon 15:45/18:55 Tue 15:45/18:55 Wed 15:45/18:55 Thu 15:45/18:55 Fri 15:45/18:55 Firenze 6 OPEN 6 semester credits. This course provides a strong foundation of knowledge for anyone interested in learning about the spa community. Students taking this course will develop an understanding of the main skills required to manage and operate a profitable spa in the multifaceted spa industry. They will explore industry evolution from ancient civilizations to new frontiers of convergence that integrates spas, medicine, healthcare, tourism, and hospitality. A comprehensive overview of spa operations will be provided with an emphasis on current business models and perspectives on maximizing business success. Students will learn all aspects of the successful day-to-day operation of a spa as well as business strategies to employ for sustained growth and profitability in this constantly evolving industry. In-class discussion will focus on definition and market segmentation of spa categories including day, resort, medical, destination, hospital, and lifestyle management programs. Topics include: conceptual skills in management, operations, finance, human resources, marketing, products, treatments, and equipment from initial design and business planning process to opening a spa and managing operations and positioning for managed future growth.
This course includes experiential learning hours with our Community Engagement Member Institutions (CEMI). CEMI are dynamic learning environments created to foster learning through a structured interaction with the community. In addition to regular lecture hours, students will be involved in learning by doing through real projects and integration with the local population and territory in order to remove cultural and learning barriers as well as to develop a strong likelihood for success in life. The experiential learning hours are fully supervised by instructors who track students step by step during their learning experience, monitor and advise according to student needs, and support student initiative. This unique learning model allows students to benefit from an all-encompassing educational experience based on theory and practice in real enterprises, learning of comprehensive operational processes, problem-solving, leadership, and management.
Course Notes Intensive course held Mon through Fri from Sept 3 to Sept 18. Please note that the first lesson will be held on Wednesday Sept 3.
This course features FOH and a BOH project at Sorgiva.EL hours are distributed in all sessions in the academic season of enrollment including Intersession Weeks. EL hours will be assigned after Final Registration.
+ 150 experiential learning hours
Fall 2025 Session I 3-Week Session from 03/09/2025 to 18/09/2025
Monday 15:45 - 18:55
Tuesday 15:45 - 18:55
Wednesday 15:45 - 18:55
Thursday 15:45 - 18:55
Friday 15:45 - 18:55
PSELTF480 Physiology of Taste and Flavor Experiential Learning 161 Tue 15:30/23:00 Wed 15:30/23:00 Thu 15:30/23:00 Fri 15:30/23:00 Sat 15:30/23:00 Firenze 3 OPEN 3 semester credits. This course explores and examines the physiology of sensory organs and how we perceive flavors. The course is designed to expose students to the theory and practice of sensory evaluation techniques and their application to the composition of dishes. Students gain knowledge of the anatomy and physiology of taste, smell and other senses and experience using these senses as analytical tools to assess food products. From the simplicity of identifying the basic tastes to the complexity of aftertastes and aromas, the objective of this course is to train taste buds to better understand the mechanics of our senses as they get in touch with food. Why do we react positively to sweet taste? Why do we sometimes refuse bitter taste? Does umami taste really exist? The course will answer these and many other related questions in order to give the students the instruments needed to deal with flavors that are not generally accepted but require a deeper understanding before being appreciated.
This course consists of experiential learning hours with our Community Engagement Member Institutions (CEMI). CEMI are dynamic learning environments created to foster learning through a structured interaction with the community. In addition to regular lecture hours, students will be involved in learning by doing through real projects and integration with the local population and territory in order to remove cultural and learning barriers as well as to develop a strong likelihood for success in life. The experiential learning hours are fully supervised by instructors who track students step by step during their learning experience, monitor and advise according to student needs, and support student initiative. This unique learning model allows students to benefit from an all-encompassing educational experience based on theory and practice in real enterprises, learning of comprehensive operational processes, problem-solving, leadership, and management.
Prerequisites: Culinary Arts majors only.
Course Notes Intensive course held Mon through Fri from Oct 1 to Oct 16. Please note that the first lesson will be held on Wednesday Oct 1.
150 Experiential Learning hours. Chef uniform (white chef jacket, chef pants, white apron, white chef hat, kitchen safety shoes) required for this course.
Prerequisite Culinary Arts majors only. Unofficial transcript submission required.
Fall 2025 Session II 3-Week Session from 01/10/2025 to 16/10/2025
Tuesday 15:30 - 23:00
Wednesday 15:30 - 23:00
Thursday 15:30 - 23:00
Friday 15:30 - 23:00
Saturday 15:30 - 23:00
PSELTW304 Grow, Cook, Heal: Therapy for Wellbeing Service Learning 101 Wed 08:30/14:30 Firenze 4 CLOSED 4 semester credits. The garden is a space traditionally associated with food cultivation and recreational activity, both are known to have an influence on wellbeing. This course explores a culture of wellness based on the fundamentals of horticulture therapy and the use plants and green spaces, as well as horticultural and culinary activities to promote wellbeing. Students will explore the traditions related to garden activities to foster cognitive, social, emotional, and physical wellbeing for individuals and specific groups (i.e. the elderly, children, individuals with special needs) in a variety of settings. Adapting horticultural therapy in diverse site conditions from sowing to cultivation and the preparation of food products from the garden harvest will be a focus of this course. Course topics will include principles of horticulture, soils and soil cultivation, plant propagation, and harvesting, and the therapeutic potential of farm to table practices. Students will experience first-hand the restorative powers of green spaces through garden management and cooking labs to examine the benefits of the natural environment as a fundamental outcome of this course. This course includes an Experiential Learning Project with CEMI.
This course includes service learning hours within the Florentine Community. Service learning is a method that incorporates intentional learning with service to the community, in which the service component functions as a reflection on classroom learning for all tasks performed. In addition to regular class hours, students will be involved in a volunteer project for the entire session that integrates them in the local community in order to remove barriers and gain a sense of social responsibility. The acquisition of new skills and knowledge obtained in the service learning environment outside the classroom will enrich the learning experience and contribute to personal and emotional growth, as well as cultural consciousness, to develop a greater sense of a global citizenship and sensitivity to the needs of others. Students are guided through the experience by the non-profit association supervisor and the service learning coordinator to enhance outcomes both inside and outside the classroom. The contribution to the association is not only crucial to a deeper understanding of course topics but also allows for a greater sense of belonging in the community, allowing for students to acquire a heightened awareness of emotional intelligence that enhances the classroom learning experience.
Course Notes This course features SL hours at Cafaggio del Vescovo Garden every Wednesday at 12-2:30pm.
Tuesday October 7 at 8:30pm (Corso Tintori, 21) - Community Outreach/Service Learning Program Presentation.
+ 30 service learning hours
Fall 2025 11-Week Semester from 01/10/2025 to 12/12/2025
Wednesday 08:30 - 14:30
PSELWC385 Wine Communications and Marketing Experiential Learning 151 Mon 12:15/15:25 Tue 12:15/15:25 Wed 12:15/15:25 Thu 12:15/15:25 Fri 12:15/15:25 Firenze 6 CLOSED 6 semester credits. This course focuses on the business and marketing aspects of the wine industry. Students will consider and analyze wine marketing including an introduction to communication theory, wine communication practices and trends, introduction to management and marketing theory, wine marketing strategies, and economics of the wine world industry.Course topics also cover distribution channels and sales strategies according to laws and regulations of each country, consumer demand and responsible drinking issues. Students will be able to identify the various career paths in the wine business according to their inclinations and personal skills. This course includes experiential learning hours with our Community Engagement Member Institutions (CEMI). CEMI are dynamic learning environments created to foster learning through a structured interaction with the community. In addition to regular lecture hours, students will be involved in learning by doing through real projects and integration with the local population and territory in order to remove cultural and learning barriers as well as to develop a strong likelihood for success in life. The experiential learning hours are fully supervised by instructors who track students step by step during their learning experience, monitor and advise according to student needs, and support student initiative. This unique learning model allows students to benefit from an all-encompassing educational experience based on theory and practice in real enterprises, learning of comprehensive operational processes, problem-solving, leadership, and management.
Course Notes Intensive course held Mon through Fri from Sept 3 to Sept 18. Please note that the first lesson will be held on Wednesday Sept 3.
EL hours are distributed in all sessions in the academic season of enrollment including Intersession Weeks.
+ 150 experiential learning hours
Fall 2025 Session I 3-Week Session from 03/09/2025 to 18/09/2025
Monday 12:15 - 15:25
Tuesday 12:15 - 15:25
Wednesday 12:15 - 15:25
Thursday 12:15 - 15:25
Friday 12:15 - 15:25
PSELWC480 Worldwide Cuisine Experiential Learning 171 Tue 15:30/23:00 Wed 15:30/23:00 Thu 15:30/23:00 Fri 15:30/23:00 Sat 15:30/23:00 Firenze 3 OPEN 3 semester credits. This course focuses on important foreign cuisines outside the mediterranean area and is meant to teach students how the influence of local cultures affected food preparation techniques and dishes in important geographic macro areas. This course allows students to examine the influence of geography and climate on the people, the features of the land, the production of agriculture, the available natural resources, and the main industries in many different areas. Special emphasis will be put on the relationship of attitudes and practices of food preferences and on how foods of a country show a relationship to the social and cultural development of an area. Students will experience food preparation from several cuisines based on the customs and heritage of these cultures. The ingredients used in the preparation of the dishes, along with their origin and diffusion, will be the highlights of the course, whose aim is to show how the environment, as well as the external cultural influences, is responsible for the characterization of local cuisines. Student will also adapt to various deviations in cooking strategies, develop an understanding of food sources and the availability of these ingredients. During the course students will benefit from practical application of international cooking in a collaborative kitchen environment.
This course consists of experiential learning hours with our Community Engagement Member Institutions (CEMI). CEMI are dynamic learning environments created to foster learning through a structured interaction with the community. In addition to regular lecture hours, students will be involved in learning by doing through real projects and integration with the local population and territory in order to remove cultural and learning barriers as well as to develop a strong likelihood for success in life. The experiential learning hours are fully supervised by instructors who track students step by step during their learning experience, monitor and advise according to student needs, and support student initiative. This unique learning model allows students to benefit from an all-encompassing educational experience based on theory and practice in real enterprises, learning of comprehensive operational processes, problem-solving, leadership, and management.
Prerequisites: Culinary Arts majors only.
Course Notes Intensive course held Mon through Fri from Oct 29 to Nov 13. Please note that the first lesson will be held on Wednesday Oct 29. EL hours are distributed in all sessions in the academic season of enrollment including Intersession Weeks. EL hours will be assigned after Final Registration.
150 Experiential Learning hours. Chef uniform (white chef jacket, chef pants, white apron, white chef hat, kitchen safety shoes) required for this course.
Prerequisite Culinary Arts majors only. Unofficial transcript submission required.
Fall 2025 Session III 3-Week Session from 29/10/2025 to 13/11/2025
Tuesday 15:30 - 23:00
Wednesday 15:30 - 23:00
Thursday 15:30 - 23:00
Friday 15:30 - 23:00
Saturday 15:30 - 23:00
PSSPBP350 Special Project: Experiential Learning in Book Publishing 101 Tue 12:00/13:30 Firenze 3 CLOSED 3 semester credits. This special project course is designed as a full immersion in the world of publishing through collaboration with Ingorda for Florence Campus Publishing, the FUA university press. Students will work on publications throughout the special project experience. All areas of book publishing will be covered, from concept creation to research, writing, photography, graphic layout and design, production, and marketing and distribution. EL hours may be distributed from Monday through Friday. The placement may require weekend hours or ongoing research-based and editorial production activities for remote placements.
This special project course features experiential learning hours with our Community Engagement Member Institutions (CEMI). CEMI are dynamic learning environments created to foster learning through a structured interaction with the community. Remote option students will gain international community exposure through a virtual setting.
Students will be involved in learning by doing through real projects and integration with the local population and territory in order to remove cultural and learning barriers as well as to develop a strong likelihood for success in life.
The experiential learning hours are fully supervised by instructors who track students step by step during their learning experience, monitor and advise according to student needs, and support student initiative. This unique learning model allows students to benefit from an all-encompassing educational experience based on theory and practice in real enterprises, learning of comprehensive operational processes, problem-solving, leadership, and management.
Main tasks: Market and concept research, editorial development, visual and promotional strategies, product review and revision, final portfolio.
Additional materials/Dress code: Business casual attire for dress code.
Prerequisites: Cover letter, CV, and material pertinent to the chosen area, interview. Portfolio of previous work, layout software experience.
Course Notes This course includes Experiential Learning hours with the university press, scheduled between Monday-Friday from 9:00am to 6:00pm, along with weekly supervisor meetings on Tuesday from 12pm to 13:30pm. Individual schedules will be assigned after Final Registration.
Remote option students will need their own access to Adobe software.
Prerequisite Cover letter, CV, and material pertinent to the chosen area, interview. Portfolio of previous work, layout software experience.
Fall 2025 11-Week Semester from 01/10/2025 to 12/12/2025
Tuesday 12:00 - 13:30
PSSPBP470 Special Project: Experiential Learning in the Baking and Pastry Industry 101 Firenze 3 OPEN 3 semester credits. Through this special project course, students are involved in back and front of the house operations at Fedora, the school pastry shop and bistro. The projects are designed to offer future pastry chefs an insight on the production of pastries, baked goods, and desserts.
Projects are focused on traditional and contemporary baking and pastry techniques, regional cakes and tarts, desserts and breads for special occasions, knife and piping skills, and mixing methods. Students will learn how to adjust recipes to produce large volumes desserts as well as specialty items. Students will also gain confidence with front of the house procedures in order to complete a comprehensive vision and understanding of the activities, functions, and organization of a baking and pastry shop for future entrepreneurial activities.
EL hours may be distributed from Monday through Friday. This placement may require early AM shifts, PM shifts, and shifts that take place on weekends and holidays, or ongoing research-based activities for remote placements.
This special project course features experiential learning hours with our Community Engagement Member Institutions (CEMI). CEMI are dynamic learning environments created to foster learning through a structured interaction with the community. Remote option students will gain international community exposure through a virtual setting.
Students will be involved in learning by doing through real projects and integration with the local population and territory in order to remove cultural and learning barriers as well as to develop a strong likelihood for success in life.
The experiential learning hours are fully supervised by instructors who track students step by step during their learning experience, monitor and advise according to student needs, and support student initiative. This unique learning model allows students to benefit from an all-encompassing educational experience based on theory and practice in real enterprises, learning of comprehensive operational processes, problem-solving, leadership, and management.
Main tasks: Market/industry research, customer feedback analysis, ingredient research, study of sustainable food production process, recipe analysis, provide lab management options and analyze the different impact on service, final portfolio.
Additional materials/Dress code: Chef uniform (hat, jacket, pants, hard-toe safety shoes, apron) required. Not applicable to remote option.
Prerequisites: Cover letter, CV, and material pertinent to the chosen area, interview.
Open to culinary arts and baking & pastry majors or students who have taken previous coursework in the above fields. HAACP food safety and sanitation certification. Not applicable to remote option.
Course Notes Individual schedules will be assigned after Final Registration.
Chef uniform (hat, jacket, pants, hard-toe safety shoes, apron) required. Not applicable to remote option.
Prerequisite Cover letter, CV, and material pertinent to the chosen area, interview.
Open to culinary arts and baking & pastry majors or students who have taken previous coursework in the above fields. HAACP food safety and sanitation certification. Not applicable to remote option.
Fall 2025 11-Week Semester from 01/10/2025 to 12/12/2025
PSSPDP350 Special Project: Experiential Learning in Digital Photography 101 Wed 12:00/13:30 Firenze 3 OPEN 3 semester credits. This is a special project course intended for students who wish to develop skills and experiment with photography. Students create digital works individually and in collaboration with photographers, which are then edited and processed. Students must be prepared for diverse types of photographic approaches depending on projects and assignments, as well as develop management skills for archiving and publishing. Composite printing and experimentation with different techniques may be employed. EL hours may be distributed from Monday through Friday. This placement may require PM shifts or shifts that take place on weekends, or ongoing photoshoot and research activities for remote placements.
This special project course features experiential learning hours with our Community Engagement Member Institutions (CEMI). CEMI are dynamic learning environments created to foster learning through a structured interaction with the community. Remote option students will gain international community exposure through a virtual setting.
Students will be involved in learning by doing through real projects and integration with the local population and territory in order to remove cultural and learning barriers as well as to develop a strong likelihood for success in life.
The experiential learning hours are fully supervised by instructors who track students step by step during their learning experience, monitor and advise according to student needs, and support student initiative. This unique learning model allows students to benefit from an all-encompassing educational experience based on theory and practice in real enterprises, learning of comprehensive operational processes, problem-solving, leadership, and management.
Main tasks: Photo assignments, conceptual and theme research, location scouting research, digital photo archiving management, image post-production, final portfolio.
Additional materials/Dress code: Business casual attire for dress code. A DSLR camera and a lens with a focal length of 55mm or wider is required for this course. A digital 35mm viewfinder camera (20+ megapixels minimum) is also acceptable. Remote option students will need their own access to Adobe software.
Prerequisites: Cover letter, CV, and material pertinent to the chosen area, interview. Portfolio of previous work, DSLR knowledge, Adobe photo software experience.
Course Notes This course features EL hours and supervisor meetings on Wed (12-1:30pm). Individual schedules will be assigned after Final Registration.
A DSLR camera and a lens with a focal length of 55mm or wider is required for this course. A digital 35mm viewfinder camera (20+ megapixels minimum) is also acceptable. Remote option students will need their own access to Adobe software.
Prerequisite Cover letter, CV, and material pertinent to the chosen area, interview. Portfolio of previous work, DSLR knowledge, Adobe photo software experience.
Fall 2025 11-Week Semester from 01/10/2025 to 12/12/2025
Wednesday 12:00 - 13:30
PSSPEP420 Exploratory Digital Photography Experiential Learning 151 Mon 15:45/18:55 Tue 15:45/18:55 Wed 15:45/18:55 Thu 15:45/18:55 Fri 15:45/18:55 Firenze 6 OPEN 6 semester credits. Using specific exercises and readings students will confront/tackle daily problems of Âmaking art. Observations are drawn from personal experiences that relate more to the need of the ÂartistÂ.
Students will be engaged in the production and critique of images. There will be discussions and readings for each class. Both will help the student to describe, interpret, evaluate, and to synthesize technical information in order to correlate theory with practice. The coursework is a preparation for the Solo Exhibit and Publication of Solo Work course. Exercises and assignments will culminate into a final project. This course that requires students to thoughtfully examine their work and strive to refine an artistic vision, vocabulary, and voice
This course includes experiential learning hours with our Community Engagement Member Institutions (CEMI). CEMI are dynamic learning environments created to foster learning through a structured interaction with the community. In addition to regular lecture hours, students will be involved in learning by doing through real projects and integration with the local population and territory in order to remove cultural and learning barriers as well as to develop a strong likelihood for success in life. The experiential learning hours are fully supervised by instructors who track students step by step during their learning experience, monitor and advise according to student needs, and support student initiative. This unique learning model allows students to benefit from an all-encompassing educational experience based on theory and practice in real enterprises, learning of comprehensive operational processes, problem-solving, leadership, and management.
Prerequisites: Advanced Digital Photography or equivalent.
Course Notes Intensive course held Mon through Fri from Sept 3 to Sept 18. Please note that the first lesson will be held on Wednesday Sept 3. EL hours are distributed in all sessions in the academic season of enrollment including Intersession Weeks.
+ 150 experiential learning hours.
A DSLR or viewfinder camera with 24+ megapixels (minimum) is required for this course.
Prerequisite Advanced Digital Photography or equivalent. Unofficial transcript submission required.
A DSLR or viewfinder camera with 24+ megapixels (minimum) is required for this course.
Fall 2025 Session I 3-Week Session from 03/09/2025 to 18/09/2025
Monday 15:45 - 18:55
Tuesday 15:45 - 18:55
Wednesday 15:45 - 18:55
Thursday 15:45 - 18:55
Friday 15:45 - 18:55
PSSPFR350 Special Project: Experiential Learning in the Fashion Industry Fashion Retail Management 101 Wed 15:30/17:00 Firenze 3 OPEN 3 semester credits. This special project allows the student to interact with the local fashion economy through FLY Fashion Loves You, the retail store operated by the students and faculty members of FAST. FLY features creations of emerging designers, high-quality vintage and consignment clothing and accessories, as well as unique handcrafted pieces made by FAST students. The fashion retail management special project involves store organization, business procedures and client relations. Under the guidance of the CEMI management, students will have the chance to be immersed in the fashion retail industry through duties that include but are not limited to sales, stock, store management, customer service, promotion, and research. EL hours may be distributed from Monday through Friday. This placement may require shifts that take place on weekends, or ongoing research-based activities for remote placements.
This special project course features experiential learning hours with our Community Engagement Member Institutions (CEMI). CEMI are dynamic learning environments created to foster learning through a structured interaction with the community. Remote option students will gain international community exposure through a virtual setting.
Students will be involved in learning by doing through real projects and integration with the local population and territory in order to remove cultural and learning barriers as well as to develop a strong likelihood for success in life.
The experiential learning hours are fully supervised by instructors who track students step by step during their learning experience, monitor and advise according to student needs, and support student initiative. This unique learning model allows students to benefit from an all-encompassing educational experience based on theory and practice in real enterprises, learning of comprehensive operational processes, problem-solving, leadership, and management.
Main tasks: Store merchandising, window display operations, props selection and organization, emerging designers research, client relations, FLY social media content production, customer care analysis, experiential marketing campaign, organization of promotional events, final portfolio.
Additional materials/Dress code: Business casual attire for dress code. Not applicable to remote option.
Prerequisites: Cover letter, CV, and material pertinent to the chosen area, interview.
Course Notes This course features Experiential learning hours in retail management at the FLY store (distributed within the Mon-Fri 12pm-7pm range) and supervisor meetings on Wed (3:30-5pm). Individual schedules will be assigned after Final Registration.
Prerequisite Cover letter, CV, and material pertinent to the chosen area, interview.
Fall 2025 11-Week Semester from 01/10/2025 to 12/12/2025
Wednesday 15:30 - 17:00
PSSPFY350 Special Project: Experiential Learning in Fashion Photography 101 Thu 13:30/15:00 Firenze 3 OPEN 3 semester credits. This is a special project course intended for students who wish to deepen their skills in the area of fashion photography. Students create individual and collaborative digital projects, which are then edited and processed. Fashion-themed approaches may include elements such as ad campaigns, look books, design sets and studio photography, and interaction with fashion-based clients and collaborators associated with FLY Fashion Loves You, the creative learning lab and retail store of FAST, the fashion and accessories studies and technology division of FUA-AUF. Students must be prepared for diverse types of photographic approaches depending on projects and assignments, as well as develop management skills for archiving and publishing. This placement may require PM shifts, shifts that take place on weekends, or ongoing research-based and production/editing activities for remote placements.
This special project course features experiential learning hours with our Community Engagement Member Institutions (CEMI). CEMI are dynamic learning environments created to foster learning through a structured interaction with the community. Remote option students will gain international community exposure through a virtual setting.
Students will be involved in learning by doing through real projects and integration with the local population and territory in order to remove cultural and learning barriers as well as to develop a strong likelihood for success in life.
The experiential learning hours are fully supervised by instructors who track students step by step during their learning experience, monitor and advise according to student needs, and support student initiative. This unique learning model allows students to benefit from an all-encompassing educational experience based on theory and practice in real enterprises, learning of comprehensive operational processes, problem-solving, leadership, and management.
Main tasks: Photo assignments, conceptual and theme research, location scouting research, digital photo archiving management, image post-production, final portfolio.
Additional materials/Dress code: Business casual attire for dress code, not applicable to remote option. A DSLR camera and a lens with a focal length of 55mm or wider is required for this course. A digital 35mm viewfinder camera (20+ megapixels minimum) is also acceptable. Remote option students will need their own access to Adobe software.
Prerequisites: Cover letter, CV, and material pertinent to the chosen area, interview. Portfolio of previous work, DSLR knowledge, Adobe photo software experience.
Course Notes This course features EL hours and supervisor meetings on Thu (1:30pm-3pm). Individual schedules will be assigned after Final Registration.
A DSLR camera and a lens with a focal length of 55mm or wider is required for this course. A digital 35mm viewfinder camera (20+ megapixels minimum) is also acceptable. Remote option students will need their own access to Adobe software.
Prerequisite Cover letter, CV, and material pertinent to the chosen area, interview. Portfolio of previous work, DSLR knowledge, Adobe photo software experience.
Fall 2025 11-Week Semester from 01/10/2025 to 12/12/2025
Thursday 13:30 - 15:00
PSSPGA350 Special Project: Experiential Learning in Fine Arts Gallery Assistant 101 Wed 19:00/20:30 Firenze 3 OPEN 3 semester credits. The objectives of this special project are based on creating an opportunity for the student to observe and participate in the coordinating and curating activities of art, design, and photography exhibitions in a gallery setting. Students will be exposed to various tasks including daily operations, exhibitions, catalog creation, show installation, and interaction with local and international artists. The student will also assist the on-site curator with promotional tasks ranging from press releases to social networking. EL hours may be distributed from Monday through Friday. This placement may require PM shifts, shifts that take place on weekends, or ongoing research-based activities for remote placements.
This special project course features experiential learning hours with our Community Engagement Member Institutions (CEMI). CEMI are dynamic learning environments created to foster learning through a structured interaction with the community. Remote option students will gain international community exposure through a virtual setting.
Students will be involved in learning by doing through real projects and integration with the local population and territory in order to remove cultural and learning barriers as well as to develop a strong likelihood for success in life.
The experiential learning hours are fully supervised by instructors who track students step by step during their learning experience, monitor and advise according to student needs, and support student initiative. This unique learning model allows students to benefit from an all-encompassing educational experience based on theory and practice in real enterprises, learning of comprehensive operational processes, problem-solving, leadership, and management.
Main tasks: Artist research and scouting, exhibition installation development, catalog creation, artist relations, event curation, final portfolio.
Additional materials/Dress code: Business casual attire for dress code. Not applicable to remote option.
Prerequisites: Cover letter, CV, and material pertinent to the chosen area, interview.
Course Notes This course features EL hours at Corridoio Fiorentino for Art Exhibitions on Thursdays (6pm-8:30pm) and weekly supervisor meetings on Wed (7-8:30pm).
Prerequisite Cover letter, CV, and material pertinent to the chosen area, interview.
Fall 2025 11-Week Semester from 01/10/2025 to 12/12/2025
Wednesday 19:00 - 20:30
PSSPGE350 Gallery and Exhibition Curating Experiential Learning 151 Mon 15:45/18:55 Tue 15:45/18:55 Wed 15:45/18:55 Thu 15:45/18:55 Firenze 6 OPEN 6 semester credits. This course introduces students to all aspects related to the operations and management of an art gallery and its exhibited content. Students will be involved in curating and promoting art shows and art-related events through community and on-campus exhibitions.
This course includes experiential learning hours with our Community Engagement Member Institutions (CEMI). CEMI are dynamic learning environments created to foster learning through a structured interaction with the community. In addition to regular lecture hours, students will be involved in learning by doing through real projects and integration with the local population and territory in order to remove cultural and learning barriers as well as to develop a strong likelihood for success in life. The experiential learning hours are fully supervised by instructors who track students step by step during their learning experience, monitor and advise according to student needs, and support student initiative. This unique learning model allows students to benefit from an all-encompassing educational experience based on theory and practice in real enterprises, learning of comprehensive operational processes, problem-solving, leadership, and management. Course projects and activities will contribute with the journalism activities of Blending, the magazine of AUFÂs campus press Ingorda.
Course Notes Intensive course held Mon through Fri from Sept 3 to Sept 18. Please note that the first lesson will be held on Wednesday Sept 3. This course features EL hours at Corridoio Fiorentino for four Art Exhibitions on Thursdays (6:00-8:30pm) during Session I and 11-week Semester.
+ 150 experiential learning hours. This course includes a Blending journalism project.
Fall 2025 Session I 3-Week Session from 03/09/2025 to 18/09/2025
Monday 15:45 - 18:55
Tuesday 15:45 - 18:55
Wednesday 15:45 - 18:55
Thursday 15:45 - 18:55
PSSPHM350 Special Project: Experiential Learning in Hospitality Spa Management 101 Wed 11:00/12:30 Firenze 3 OPEN 3 semester credits. The aim of this placement is to expose students to the principles of spa management with an emphasis on spa operations. Students will gain first-hand experience through analytical observation and project management of the on-campus spa, Sorgiva, a full-service spa, health, and wellness facility. Students will develop the managerial skills necessary to act as a spa manager, and will be familiarized with planning and organizing all the relevant activities and operations of the wellness center. EL hours may be distributed from Monday through Friday. This placement may require PM and weekend shifts, or ongoing research-based activities for remote placements.
This special project course features experiential learning hours with our Community Engagement Member Institutions (CEMI). CEMI are dynamic learning environments created to foster learning through a structured interaction with the community. Remote option students will gain international community exposure through a virtual setting.
Students will be involved in learning by doing through real projects and integration with the local population and territory in order to remove cultural and learning barriers as well as to develop a strong likelihood for success in life.
The experiential learning hours are fully supervised by instructors who track students step by step during their learning experience, monitor and advise according to student needs, and support student initiative. This unique learning model allows students to benefit from an all-encompassing educational experience based on theory and practice in real enterprises, learning of comprehensive operational processes, problem-solving, leadership, and management.
Main tasks: Market/industry research, operational analysis, client relations, performance analysis of services and treatments, wellness program development, strategic planning, final portfolio.
Additional materials/Dress code: Business casual attire for dress code. Not applicable to remote option.
Prerequisites: Cover letter, CV, and material pertinent to the chosen area, interview.
Course Notes This course features Experiential learning hours in SPA management at the Sorgiva SPA (distributed within the Mon-Fri 12pm-7pm range) and supervisor meetings on Wed (11am-12:30pm). Individual schedules will be assigned after Final Registration.
Prerequisite Cover letter, CV, and material pertinent to the chosen area, interview.
Fall 2025 11-Week Semester from 01/10/2025 to 12/12/2025
Wednesday 11:00 - 12:30
PSSPHO350 Special Project: Experiential Learning in the Hospitality Industry 101 Wed 19:00/20:30 Firenze 3 OPEN 3 semester credits. Through this special project course, students are involved in front of the house hospitality operations and projects related to Ganzo and Fedora, the creative learning labs and dining establishments of Apicius that are open to the local community. Under the guidance of the CEMI management, students will gain firsthand experiences involving customer relations and satisfaction, service, food and beverage operations, collaborative and interpersonal communication between FOH and BOH, and above all practice hospitality skills in an international context. EL hours may be distributed from Monday through Friday. This placement may require PM and weekend/holiday shifts, or ongoing research-based activities for remote placements.
This special project course features experiential learning hours with our Community Engagement Member Institutions (CEMI). CEMI are dynamic learning environments created to foster learning through a structured interaction with the community. Remote option students will gain international community exposure through a virtual setting.
Students will be involved in learning by doing through real projects and integration with the local population and territory in order to remove cultural and learning barriers as well as to develop a strong likelihood for success in life.
The experiential learning hours are fully supervised by instructors who track students step by step during their learning experience, monitor and advise according to student needs, and support student initiative. This unique learning model allows students to benefit from an all-encompassing educational experience based on theory and practice in real enterprises, learning of comprehensive operational processes, problem-solving, leadership, and management.
Main tasks: Industry research and market trends analysis, operational involvement and analysis, client relations, performance analysis of services, consumer trend observations and projections, strategic planning for hospitality businesses, final portfolio.
Additional Materials/Dress code: Dress code: Black trousers and clean safety (closed) shoes required. A t-shirt and apron will be provided for a refundable deposit fee. Not applicable to remote option.
Prerequisites: Cover letter, CV, and material pertinent to the chosen area, interview.
Course Notes Experiential Learning hours are distributed upon arrival and may take place Mon through Sat 8:30am-10pm. Weekly supervisor meetings held on Wed (7-8:30pm). Individual schedules will be assigned after Final Registration.
Black trousers and clean safety (closed) shoes required. A t-shirt and apron will be provided for a refundable deposit fee. Not applicable to remote option.
Prerequisite Cover letter, CV, and material pertinent to the chosen area, interview.
Fall 2025 11-Week Semester from 01/10/2025 to 12/12/2025
Wednesday 19:00 - 20:30
PSSPJO350 Special Project: Experiential Learning in Journalism 101 Wed 12:00/13:30 Firenze 3 CLOSED 3 semester credits. This special project course is offered to highly motivated students who want to enter and practice firsthand the world of magazine editing and proofreading. The student will be in charge, under the supervision of professionals, develop feature writing through the steps of checking for accuracy and suitability, digital and traditional printing, and design. Knowledge and experience in magazine and newspaper production is always extremely helpful for higher editorial positions. EL hours may be distributed from Monday through Friday. The placement may require weekend hours or ongoing research-based and editorial production activities for remote placements.
This special project course features experiential learning hours with our Community Engagement Member Institutions (CEMI). CEMI are dynamic learning environments created to foster learning through a structured interaction with the community. Remote option students will gain international community exposure through a virtual setting.
Students will be involved in learning by doing through real projects and integration with the local population and territory in order to remove cultural and learning barriers as well as to develop a strong likelihood for success in life.
The experiential learning hours are fully supervised by instructors who track students step by step during their learning experience, monitor and advise according to student needs, and support student initiative. This unique learning model allows students to benefit from an all-encompassing educational experience based on theory and practice in real enterprises, learning of comprehensive operational processes, problem-solving, leadership, and management.
Main tasks: Editorial research, editorial development, content review and revision, final portfolio.
Additional materials/Dress code: Business casual attire for dress code. Not applicable to remote option.
Prerequisites: Cover letter, CV, and material pertinent to the chosen area, interview.
Course Notes This course includes Experiential Learning hours with the university communications department, scheduled between Monday-Friday from 9:00am to 6:00pm, along with weekly supervisor meetings on Wednesday from 12pm to 13:30pm. Individual schedules will be assigned following Final Registration.
Prerequisite Cover letter, CV, and material pertinent to the chosen area, interview.
Fall 2025 11-Week Semester from 01/10/2025 to 12/12/2025
Wednesday 12:00 - 13:30
PSSPPR350 Special Project: Experiential Learning in Public Relations 101 Thu 10:00/11:30 Firenze 3 CLOSED 3 semester credits. Through the public relations placement, students will learn how to promote an organization's business and image. Public relations activities will focus on managing an organization's key messages through content management. Communication strategies, including those related to special events, will be a major emphasis in public relations-related projects. Students will be guided throughout their involvement in PR operations and measuring PR results. EL hours may be distributed from Monday through Friday. This placement may require PM shifts, shifts that take place on weekends, or ongoing research-based activities for remote placements.
This special project course features experiential learning hours with our Community Engagement Member Institutions (CEMI). CEMI are dynamic learning environments created to foster learning through a structured interaction with the community. Remote option students will gain international community exposure through a virtual setting.
Students will be involved in learning by doing through real projects and integration with the local population and territory in order to remove cultural and learning barriers as well as to develop a strong likelihood for success in life.
The experiential learning hours are fully supervised by instructors who track students step by step during their learning experience, monitor and advise according to student needs, and support student initiative. This unique learning model allows students to benefit from an all-encompassing educational experience based on theory and practice in real enterprises, learning of comprehensive operational processes, problem-solving, leadership, and management.
Main tasks: Corporate communication projects, community-based outreach proposals, market research, client and audience analysis, brief and press release creation, engagement measuring, final portfolio.
Additional materials/Dress code: Business casual attire for dress code. Participation in on-site PR operations at events require: Black or navy blue outwear (blazer and pants/skirt, no miniskirts), dress shirts or tops in the above colors or white (necklines that are not revealing), no t-shirts, tennis shoes, or sneakers. Not applicable to remote option.
Prerequisites: Cover letter, CV, and material pertinent to the chosen area, interview.
Course Notes This course includes Experiential Learning hours in a public relations office, scheduled between Monday-Friday from 9:00am to 7:00pm, along with weekly supervisor meetings on Thursdays from 10:00am to 11:30am. Individual schedules will be assigned following Final Registration.
Prerequisite Cover letter, CV, and material pertinent to the chosen area, interview.
Fall 2025 11-Week Semester from 01/10/2025 to 12/12/2025
Thursday 10:00 - 11:30
PSSPRE350 Special Project: Experiential Learning in Hospitality Real Estate and Property Management 101 Wed 10:00/11:30 Firenze 3 OPEN 3 semester credits. The aim of this placement is to expose students to the principles of real estate management with an emphasis on property management. Students will be familiarized with planning and organizing all the relevant activities and operations of a real estate business related to the on-campus guest apartments facility, Dimora. This experiential learning program focuses projects and research based on on front desk operations including reservation management, welcoming guests and basics of customer care. Students will learn how to independently run a hospitality business including property maintenance and quality control management. EL hours may be distributed from Monday through Friday. This placement may require PM shifts on-campus or ongoing research-based activities for remote placements.
This special project course features experiential learning hours with our Community Engagement Member Institutions (CEMI). CEMI are dynamic learning environments created to foster learning through a structured interaction with the community. Remote option students will gain international community exposure through a virtual setting.
Students will be involved in learning by doing through real projects and integration with the local population and territory in order to remove cultural and learning barriers as well as to develop a strong likelihood for success in life.
The experiential learning hours are fully supervised by instructors who track students step by step during their learning experience, monitor and advise according to student needs, and support student initiative. This unique learning model allows students to benefit from an all-encompassing educational experience based on theory and practice in real enterprises, learning of comprehensive operational processes, problem-solving, leadership, and management.
Main tasks: Market/industry research, operational analysis, client relations, maintenance problem-solving, strategic planning, promotional activities, final portfolio.
Additional materials/Dress code: Business casual attire for dress code. Not applicable to remote option.
Prerequisites: Cover letter, CV, and material pertinent to the chosen area, interview.
Course Notes This course features Experiential learning hours in guest apartment management at Dimora (distributed within the Mon-Fri 9am-7pm range) and supervisor meetings on Wed (10am-11:30am). Individual schedules will be assigned after Final Registration.
Prerequisite Cover letter, CV, and material pertinent to the chosen area, interview.
Fall 2025 11-Week Semester from 01/10/2025 to 12/12/2025
Wednesday 10:00 - 11:30
PSSPRM350 Special Project: Experiential Learning in Restaurant Management 101 Wed 15:30/17:00 Firenze 3 OPEN 3 semester credits. This placement will focus on the basic understanding of restaurant management, including service management and customer relations, menu planning, and wine list development under the supervision of restaurant managers and wine experts. Students will observe and analyze the main operational areas of the restaurant such as food safety and sanitation, guest services, operational responsibilities, and staff communication. Students will assist the manager in planning and setting service standards and creating a platform for all restaurant operations in accordance with restaurant needs. EL hours may be distributed from Monday through Friday. This placement may require PM shifts or shifts that take place on weekends/holidays, or ongoing research-based activities for remote placements.
This special project course features experiential learning hours with our Community Engagement Member Institutions (CEMI). CEMI are dynamic learning environments created to foster learning through a structured interaction with the community. Remote option students will gain international community exposure through a virtual setting.
Students will be involved in learning by doing through real projects and integration with the local population and territory in order to remove cultural and learning barriers as well as to develop a strong likelihood for success in life.
The experiential learning hours are fully supervised by instructors who track students step by step during their learning experience, monitor and advise according to student needs, and support student initiative. This unique learning model allows students to benefit from an all-encompassing educational experience based on theory and practice in real enterprises, learning of comprehensive operational processes, problem-solving, leadership, and management.
Main tasks: Food and beverage Industry research and market trends analysis, operational involvement and analysis, customer care standards and practices, performance analysis of restaurant services, consumer trend observations and projections, strategic planning for the food and beverage industry, final portfolio.
Additional Materials/Dress code: Black trousers and clean safety (closed) shoes required. A t-shirt and apron will be provided for a refundable deposit fee. Not applicable to remote option.
Prerequisites: Resume indicating at least one previous restaurant experience. Cover letter, CV, and material pertinent to the chosen area, interview.
Course Notes Individual schedules will be assigned after Final Registration.
Black trousers and clean safety (closed) shoes required. A t-shirt and apron will be provided for a refundable deposit fee. Not applicable to remote option.
Prerequisite Resume indicating at least one previous restaurant experience. Cover letter, CV, and material pertinent to the chosen area, interview.
Fall 2025 11-Week Semester from 01/10/2025 to 12/12/2025
Wednesday 15:30 - 17:00
PSSPSE350 Special Project: Experiential Learning in Hospitality Special Event Management 101 Thu 12:00/13:30 Firenze 3 OPEN 3 semester credits. The aim of this special project course is to expose students to the principles of event planning with an emphasis on the development and integration of operational strategies. The aforementioned strategies will be employed from the perspective of hospitality management and the application of program techniques in special event management. Topics will include booking, event planning, logistics and coordination, themes, program partnerships, and event review. EL hours may be distributed from Monday through Friday. This placement may require PM shifts or shifts that take place on weekends/holidays, or ongoing research-based activities for remote placements.
This special project course features experiential learning hours with our Community Engagement Member Institutions (CEMI). CEMI are dynamic learning environments created to foster learning through a structured interaction with the community. Remote option students will gain international community exposure through a virtual setting.
Students will be involved in learning by doing through real projects and integration with the local population and territory in order to remove cultural and learning barriers as well as to develop a strong likelihood for success in life.
The experiential learning hours are fully supervised by instructors who track students step by step during their learning experience, monitor and advise according to student needs, and support student initiative. This unique learning model allows students to benefit from an all-encompassing educational experience based on theory and practice in real enterprises, learning of comprehensive operational processes, problem-solving, leadership, and management.
Main tasks: Special events Industry research and market trends analysis, event practices development and management, logistics analysis and planning, customer care standards and practices, consumer trend observations and projections, strategic planning for the event industry, final portfolio.
Additional materials/Dress code: Business casual attire for dress code. All black attire required for some events. Not applicable to remote option.
Prerequisites: Cover letter, CV, and material pertinent to the chosen area, interview.
Course Notes This course features EL hours with weekly PM Palazzi Community Center events on Mon-Tue-Thu (6-8:30pm) and supervisor meetings on Thu (12-1:30pm). Individual schedules will be assigned after Final Registration.
All black attire required for some events. Not applicable to remote option.
Prerequisite Cover letter, CV, and material pertinent to the chosen area, interview.
Fall 2025 11-Week Semester from 01/10/2025 to 12/12/2025
Thursday 12:00 - 13:30
PSSPSM350 Special Project: Experiential Learning in Sport Management 101 Wed 12:30/14:00 Firenze 3 OPEN 3 semester credits. Through this special project course, students will learn from the organization and operation of a sport facility such as a fitness center. The student will learn by assisting with daily operations: checking access records, machine maintenance standards, organization and management of fitness activities. Students will collaborate with a sports director to organize gym classes, review fitness instructor candidacies, and collaborate with a communications team for the production of promotional materials. Throughout the course, the student will also research relevant sports-related activities in the city of Florence in order to enhance the student's connection with the hosting culture and environment. EL hours may be distributed from Monday through Friday. The placement may require weekend hours or ongoing research-based activities for remote placements.
This special project course features experiential learning hours with our Community Engagement Member Institutions (CEMI). CEMI are dynamic learning environments created to foster learning through a structured interaction with the community. Remote option students will gain international community exposure through a virtual setting.
Students will be involved in learning by doing through real projects and integration with the local population and territory in order to remove cultural and learning barriers as well as to develop a strong likelihood for success in life.
The experiential learning hours are fully supervised by instructors who track students step by step during their learning experience, monitor and advise according to student needs, and support student initiative. This unique learning model allows students to benefit from an all-encompassing educational experience based on theory and practice in real enterprises, learning of comprehensive operational processes, problem-solving, leadership, and management.
Main tasks: Sport Industry research and market trends analysis, sport and fitness practices development and management, operational involvement and analysis, customer care standards and practices, consumer trend observations and projections, strategic planning for the sports industry, final portfolio.
Additional materials/Dress code: Business casual attire for dress code. Sports gear required for some placement activities and tasks. Not applicable to remote option.
Prerequisites: Cover letter, CV, and material pertinent to the chosen area, interview.
Course Notes This course includes experiential learning hours in sport and wellness management, conducted at the university's fitness facility and various external venues. Supervisor meetings on Wed (12:30pm-2pm). Individual schedules will be assigned after Final Registration.
Sports gear required for some placement activities and tasks. Not applicable to remote option.
Prerequisite Cover letter, CV, and material pertinent to the chosen area, interview.
Fall 2025 11-Week Semester from 01/10/2025 to 12/12/2025
Wednesday 12:30 - 14:00
PSSPVP350 Special Project: Experiential Learning in Visual Communication Video Production 101 Thu 12:00/13:30 Firenze 3 CLOSED 3 semester credits. This special project course is ideal for highly motivated students who are interested in creative video production. Involvement includes maintaining equipment, video shooting and editing, scouting locations, assisting the video director for logistics and production purposes, and sound editing. EL hours may be distributed from Monday through Friday. This placement may require PM shifts or shifts that take place on weekends or ongoing research-based and production/editing activities for remote placements.
This special project course features experiential learning hours with our Community Engagement Member Institutions (CEMI). CEMI are dynamic learning environments created to foster learning through a structured interaction with the community. Remote option students will gain international community exposure through a virtual setting.
Students will be involved in learning by doing through real projects and integration with the local population and territory in order to remove cultural and learning barriers as well as to develop a strong likelihood for success in life.
The experiential learning hours are fully supervised by instructors who track students step by step during their learning experience, monitor and advise according to student needs, and support student initiative. This unique learning model allows students to benefit from an all-encompassing educational experience based on theory and practice in real enterprises, learning of comprehensive operational processes, problem-solving, leadership, and management.
Main tasks: Visual concept research, location scouting research, video production, post-production, final portfolio.
Additional materials/Dress code: Business casual attire for dress code, not applicable to remote option. A DSLR camera with a video function and a lens with a focal length of 55mm or wider is required for this course. Remote option students will need their own access to Adobe software.
Prerequisites: Cover letter, CV, and material pertinent to the chosen area, interview. Portfolio of previous work, video shooting skills, editing software experience.
Course Notes This course features EL hours and supervisor meetings on Thu (12-1:30pm). Individual schedules will be assigned after Final Registration.
A DSLR camera with a video function and a lens with a focal length of 55mm or wider is required for this course. Remote option students will need their own access to Adobe software.
Fall 2025 11-Week Semester from 01/10/2025 to 12/12/2025
Thursday 12:00 - 13:30
PSSPWE350 Special Project: Experiential Learning in Digital Communication 101 Wed 12:00/13:30 Firenze 3 OPEN 3 semester credits. Through this special project course, the student will be able to research and develop web content for professional websites. Guided by a Communications Office, the student will be involved in web-based projects to develop written and visual content for digital platforms. EL hours may be distributed from Monday through Friday. The placement may require weekend hours or ongoing research-based and editorial activities for remote placements.
This special project course features experiential learning hours with our Community Engagement Member Institutions (CEMI). CEMI are dynamic learning environments created to foster learning through a structured interaction with the community. Remote option students will gain international community exposure through a virtual setting.
Students will be involved in learning by doing through real projects and integration with the local population and territory in order to remove cultural and learning barriers as well as to develop a strong likelihood for success in life.
The experiential learning hours are fully supervised by instructors who track students step by step during their learning experience, monitor and advise according to student needs, and support student initiative. This unique learning model allows students to benefit from an all-encompassing educational experience based on theory and practice in real enterprises, learning of comprehensive operational processes, problem-solving, leadership, and management.
Main tasks: Digital content creation and revision, visual content development, audience/reader-oriented research, SEO analysis, site performance review, final portfolio.
Additional materials/Dress code: Business casual attire for dress code. Not applicable to remote option.
Prerequisites: Cover letter, CV, and material pertinent to the chosen area, interview. Portfolio of previous work, web back office experience.
Course Notes This course includes Experiential Learning hours in the FUA Communications office, scheduled between Monday-Friday from 12pm to 8:30pm, along with weekly supervisor meetings on Wednesday from 12:00pm to 1:30pm. This course features EL hours at Palazzi Community Center/Blending on Mon, Tue, Thu evenings (6pm-8:30pm).
Mandatory participation in the Academic Conference on Friday and Saturday, Dec. 6-7.
Prerequisite Cover letter, CV, and material pertinent to the chosen area, interview. Portfolio of previous work, web back office experience.
Fall 2025 11-Week Semester from 01/10/2025 to 12/12/2025
Wednesday 12:00 - 13:30
PSSPWS350 Special Project: Experiential Learning in Wine Service and Beverage Management 101 Wed 15:00/17:30 Firenze 3 OPEN 3 semester credits. Students enrolled in the Wine Service Beverage Management special project will be acquire skills related to managing the wine and beverage service at Ganzo and Fedora, the school restaurant and pastry shop/bistro of Apicius International School of Hospitality. Under the leadership and supervision of wine service professionals, students will also have the opportunity to develop an understanding of the activities, functions, and organization of a restaurant and/or wineries. Students will also learn how to maintain weekly records of sales and wine costs. The aim of the special project is to increase knowledge of wine service, presentation methods, restaurant procedures, wine expertise, and pairing in the hospitality industry. EL hours may be distributed from Monday through Friday. This placement may require PM shifts or shifts that take place on weekends/holidays, or ongoing research-based activities for remote placements.
This special project course features experiential learning hours with our Community Engagement Member Institutions (CEMI). CEMI are dynamic learning environments created to foster learning through a structured interaction with the community. Remote option students will gain international community exposure through a virtual setting.
Students will be involved in learning by doing through real projects and integration with the local population and territory in order to remove cultural and learning barriers as well as to develop a strong likelihood for success in life.
The experiential learning hours are fully supervised by instructors who track students step by step during their learning experience, monitor and advise according to student needs, and support student initiative. This unique learning model allows students to benefit from an all-encompassing educational experience based on theory and practice in real enterprises, learning of comprehensive operational processes, problem-solving, leadership, and management.
Main tasks: Beverage industry research and market trends analysis, wine service practices, operational involvement and analysis, customer care standards and practices, consumer trend observations and projections, strategic planning for the wine industry, final portfolio.
Additional materials/Dress code: Black trousers and clean safety (closed) shoes required. A t-shirt and apron will be provided for a refundable deposit fee. Not applicable to remote option.
Prerequisites: Cover letter, CV, and material pertinent to the chosen area, interview.
Course Notes This course features EL hours at Ganzo and Fedora, and supervisor meetings on Wed (7pm-8:30pm). Individual schedules will be assigned after Final Registration.
Black trousers and clean safety (closed) shoes required. A t-shirt and apron will be provided for a refundable deposit fee. Not applicable to remote option.
Prerequisite Cover letter, CV, and material pertinent to the chosen area, interview.
Fall 2025 11-Week Semester from 01/10/2025 to 12/12/2025
Wednesday 15:00 - 17:30