3 semester credits. This course provides an introduction to the theory, methods, and challenges of corporate finance. The main focus is on financing decisions and investment. The following topics are addressed: risk and return, asset markets and market efficiency, valuation, capital structure, capital budgeting, dividend policy, and derivative securities. Some consideration will also be given to financial management issues that multinational firms face, with an emphasis on the effects of currency denomination on financial decisions.

Course Notes
Intensive course held Mon through Thu, from Wed June 10 to June 25. First lesson held on Wed June 10 and one Fri lesson held on June 12.

3 semester credits. This course offers a comprehensive exploration of international trade, examining its theoretical foundations, practical applications, and the ongoing debates that shape global commerce. Students will assess how factors like market size, production capabilities, and geographical distance influence trade flows, to they will focus on the evolving composition of traded goods and services. Students will also examine trade policy instruments, such as tariffs and quotas, and their impact on economies. The course critically analyzes the political economy of trade, understanding the competing interests that influence policy decisions. Classes going beyond traditional trade, as they seek to evaluate contemporary issues like the rise of intra-industry trade, the increasing role of multinational enterprises (MNEs), and the ongoing debates surrounding free trade and protectionism.

Course Notes
Intensive course held Mon through Thu, from Wed June 10 to June 25. First lesson held on Wed June 10 and one Fri lesson held on June 12.

Prerequisite
Successful completion of a basic economic course.

3 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.

Course Notes
Intensive course held Mon through Thu, from Wed June 10 to June 25. First lesson held on Wed June 10 and one Fri lesson held on June 12.

3 semester credits. iPhoneography is a photography concept that involves the professional use of the iPhone camera. Various iPhone apps and constant connection to the internet (either via wi-fi or cellular data) can turn an iPhone camera into a powerful, self-sustained, hand-held camera and darkroom ready to release information globally in the constantly changing digital market. Students will learn to use the iPhone camera to produce photojournalism essays, portraits, landscape, and fashion images using different iPhone applications and professional post-processing tools. The final images will be published in a dedicated class website. The approach of this course is based on experiencing the city of Florence as the academic space for learning and engagement. Classes are not held in a traditional, frontal-style setting; each lesson is carefully mapped for curricular content and featured locations: lectures, observations, exercises, analysis, and reflections on presented topics are held in relevant sites that are accounted for in the academic planning, syllabus, and related course material. Coursework and submissions will be regularly assessed on the MyFUA platform through daily assignments in addition to exams, papers, and projects. Learning through the on-site classroom approach fosters a deeper understanding of the cultural environment of Florence and how it is related to the subject of study represented by the course, and allows the overall experience to contribute to the students' academic and personal enrichment.

Course Notes
Intensive course held Mon through Thu, from Wed June 10 to June 25. First lesson held on Wed June 10 and one Fri lesson held on June 12. Meeting Point: Corso dei Tintori, 21 Main Hall. iPhone or iPad with a camera, purchase capacity for up to 7 different applications, (an Apple account with credit card must be activated before course start).

Prerequisite
iPhone or iPad with a camera, purchase capacity for up to 7 different applications, (an Apple account with credit card must be activated before course start).

3 semester credits. iPhoneography is a photography concept that involves the professional use of the iPhone camera. Various iPhone apps and constant connection to the internet (either via wi-fi or cellular data) can turn an iPhone camera into a powerful, self-sustained, hand-held camera and darkroom ready to release information globally in the constantly changing digital market. Students will learn to use the iPhone camera to produce photojournalism essays, portraits, landscape, and fashion images using different iPhone applications and professional post-processing tools. The final images will be published in a dedicated class website. The approach of this course is based on experiencing the city of Florence as the academic space for learning and engagement. Classes are not held in a traditional, frontal-style setting; each lesson is carefully mapped for curricular content and featured locations: lectures, observations, exercises, analysis, and reflections on presented topics are held in relevant sites that are accounted for in the academic planning, syllabus, and related course material. Coursework and submissions will be regularly assessed on the MyFUA platform through daily assignments in addition to exams, papers, and projects. Learning through the on-site classroom approach fosters a deeper understanding of the cultural environment of Florence and how it is related to the subject of study represented by the course, and allows the overall experience to contribute to the students' academic and personal enrichment.

Course Notes
Intensive course held Mon through Thu, from Wed June 10 to June 25. First lesson held on Wed June 10 and one Fri lesson held on June 12. Meeting Point: Corso dei Tintori, 21 Main Hall. iPhone or iPad with a camera, purchase capacity for up to 7 different applications, (an Apple account with credit card must be activated before course start).

Prerequisite
iPhone or iPad with a camera, purchase capacity for up to 7 different applications, (an Apple account with credit card must be activated before course start).

3 semester credits. The object of this course is the encounter between fashion – one of the oldest but ever-changing mode of communication – and contemporary tools for influencing other people’s decisions – digital social networks. The two are strictly intertwined: fashion needs social media influencers as much as social media influencers need fashion. Digital media has completely reconfigured the fashion world: bloggers have usurped famous magazine editors at fashion shows, the retail industry is shifting to online shopping, platforms such as Instagram create new forms of social status and power. Yet, while digital media creates new jobs, it brings forth also unexpected negative consequences and issues. This course examines how interconnected fashion and influencers are, and guides students to master the potential of social networks regarding the fashion world. Topics will range from an overview of the evolution of fashion trends to the digital tools needed to succeed as a social media influencer. Students will be able to understand the evolution of fashion, its intrinsic relation with the notion of influence, as well as new trends of digital marketing through social networks. To provide students with a hands-on approach, there will be visits to local museums and/or shops as well as an encounter with a Florentine-based influencer. This course encourages independent explorations in Florence, including those for research and content collection for course projects. Students will also analyze high-impact Case Studies related to the course topic. Successful completion of the course requires regular visits and interaction with the FLY CEMI: students will interact with an Instagram Fashion Account for applying concepts related to merchandising and promotion.

Course Notes
Intensive course held Mon through Thu, from Wed June 10 to June 25. First lesson held on Wed June 10 and one Fri lesson held on June 12.

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 placement course features Experiential learning hours in retail management at the FLY store (distributed within the Mon-Tue-Fri 12-3pm, Wed 12-7pm, Thu 12-3pm range) and supervisor meetings on Wed (3:30-5pm). Individual schedules will be assigned after Final Registration. Experiential Learning hours will be assigned after Final Registration.

Prerequisite
Cover letter, CV, and material pertinent to the chosen area, interview.

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 placement features EL hours at Corridoio Fiorentino for one Art Exhibition on a Thursday (6pm-8:30pm), and weekly supervisor meetings on Wed (7-8:30pm).

Prerequisite
Cover letter, CV, and material pertinent to the chosen area, interview.

3 semester credits. This course is designed to take full advantage of the student's unique experiences living and studying in the city of Florence. With on-site inspiration channeled into artistic creativity, students will draw on location at sites of historical significance and visual interest, ranging from architectural masterpieces, landscape vistas, and medieval streets to formal gardens, street markets, and Renaissance fountains. Course topics will document the rich history of how Florence and its environs have attracted and inspired visiting artists over the centuries. Students will develop individual sketchbooks with the aim of building up source material for future projects. The classroom approach of this course is based on experiencing the city of Florence as the academic space for learning and engagement. Classes are not held in a traditional, frontal-style setting; each lesson is carefully mapped for curricular content and featured locations: lectures, observations, exercises, analysis, and reflections on presented topics are held in relevant sites that are accounted for in the academic planning, syllabus, and related course material. Coursework and submissions will be regularly assessed on the MyFUA platform through daily assignments in addition to exams, papers, and projects. Learning through the on-site classroom approach fosters a deeper understanding of the cultural environment of Florence and how it is related to the subject of study represented by the course, and allows the overall experience to contribute to the students’ academic and personal enrichment.

Course Notes
Intensive course held Mon through Thu, from Wed June 10 to June 25. First lesson held on Wed June 10 and one Fri lesson held on June 12. Meeting point: Piazza Santissima Annunziata (by the equestrian statue).

3 semester credits. This course is designed to take full advantage of the student's unique experiences living and studying in the city of Florence. With on-site inspiration channeled into artistic creativity, students will draw on location at sites of historical significance and visual interest, ranging from architectural masterpieces, landscape vistas, and medieval streets to formal gardens, street markets, and Renaissance fountains. Course topics will document the rich history of how Florence and its environs have attracted and inspired visiting artists over the centuries. Students will develop individual sketchbooks with the aim of building up source material for future projects. The classroom approach of this course is based on experiencing the city of Florence as the academic space for learning and engagement. Classes are not held in a traditional, frontal-style setting; each lesson is carefully mapped for curricular content and featured locations: lectures, observations, exercises, analysis, and reflections on presented topics are held in relevant sites that are accounted for in the academic planning, syllabus, and related course material. Coursework and submissions will be regularly assessed on the MyFUA platform through daily assignments in addition to exams, papers, and projects. Learning through the on-site classroom approach fosters a deeper understanding of the cultural environment of Florence and how it is related to the subject of study represented by the course, and allows the overall experience to contribute to the students’ academic and personal enrichment.

Course Notes
Intensive course held Mon through Thu, from Wed June 10 to June 25. First lesson held on Wed June 10 and one Fri lesson held on June 12. Meeting point: Piazza Santissima Annunziata (by the equestrian statue).

3 semester credits. The study of Italian culture helps the student to acquire a deep awareness of both cultural unity and regional diversity. This course is intended to provide students with an in-depth introduction to Italian culture and to broaden one’s awareness and understanding of the role of cultural heritage in customs and lifestyles. Lectures will provide students with an organized, focused, and academic understanding of Italian history, art, architecture, food, religion, and culture. The course provides additional enrichment through basic notions of Italian language and terminology along with assigned readings and a final paper. On-site teaching is a significant part of this course and is aimed to provide the student with an incomparable experience of studying important sites of artistic architectural and social relevance in present-day Italy. Students are encouraged to observe the sites through active participation and to discuss their observations using specific and analytic social assessment skills.

Course Notes
Intensive course held Mon through Thu, from Wed June 10 to June 25. First lesson held on Wed June 10 and one Fri lesson held on June 12. On campus only. This course includes an Italian language component for beginning-level students.

3 semester credits. The study of Italian culture helps the student to acquire a deep awareness of both cultural unity and regional diversity. This course is intended to provide students with an in-depth introduction to Italian culture and to broaden one’s awareness and understanding of the role of cultural heritage in customs and lifestyles. Lectures will provide students with an organized, focused, and academic understanding of Italian history, art, architecture, food, religion, and culture. The course provides additional enrichment through basic notions of Italian language and terminology along with assigned readings and a final paper. On-site teaching is a significant part of this course and is aimed to provide the student with an incomparable experience of studying important sites of artistic architectural and social relevance in present-day Italy. Students are encouraged to observe the sites through active participation and to discuss their observations using specific and analytic social assessment skills.

Course Notes
Intensive course held Mon through Thu, from Wed June 10 to June 25. First lesson held on Wed June 10 and one Fri lesson held on June 12. On campus only. This course includes an Italian language component for beginning-level students.

3 semester credits. This course provides students with an introduction to the art of yoga and meditation to gain an understanding of the philosophical and spiritual contexts that the discipline is rooted in. The course investigation begins with the notion of awareness, and the acquisition of the term through an overview of the principal asanas and their correct practice. The spiritual aspects of yoga are experienced in the form of various meditation techniques from different philosophies as well as the study of pranayama breathing exercises. Topics also include an examination of yoga props as well as dietary and nutritional guidelines, studied through the lens of yoga philosophy gleaned from sacred texts. The course will cover yoga traditions from ancient times to more contemporary interpretations.

Course Notes
Intensive course held Mon through Thu, from Wed June 10 to June 25. First lesson held on Wed June 10 and one Fri lesson held on June 12.

3 semester credits. This course provides students with an introduction to the art of yoga and meditation to gain an understanding of the philosophical and spiritual contexts that the discipline is rooted in. The course investigation begins with the notion of awareness, and the acquisition of the term through an overview of the principal asanas and their correct practice. The spiritual aspects of yoga are experienced in the form of various meditation techniques from different philosophies as well as the study of pranayama breathing exercises. Topics also include an examination of yoga props as well as dietary and nutritional guidelines, studied through the lens of yoga philosophy gleaned from sacred texts. The course will cover yoga traditions from ancient times to more contemporary interpretations.

Course Notes
Intensive course held Mon through Thu, from Wed June 10 to June 25. First lesson held on Wed June 10 and one Fri lesson held on June 12.

3 semester credits. This course examines the city of Florence with themed walks offering a comprehensive approach to the city as an open-air cultural, historical, and artistic research site from its Roman foundation to its contemporary Zeitgeist. Students will learn the history of the city through its art: they will understand how buildings, streets, squares, and monuments can be mapped as living traces of multiple, overlapping layers of a complex past, and how to encode them in their personal appropriation of the city. Starting from learning how to decode the artistic environment of the city and to unveil its traces – both visible and invisible – the course aims at understanding the main social and cultural reasons underlying the existing shape of the city. The course explores traces and evidences from Roman times through Middle Ages, Renaissance, Mannerism and Baroque, up to Art Nouveau and contemporary Florence. Students will be provided with a consistent theoretical background related to relevant historic-artistic landmarks and their social and cultural context and main characters (Guelphs vs. Ghibellines, the Florentine Guilds, Dante, the Medici family, Botticelli, Michelangelo, Ghirlandaio, Ammannati, Pontormo, etc.). Students will be encouraged to develop their own experiential tools and strategies to approach the city through guided field learning activities that assess research, on-site involvement, and academic outcome for each themed walk in Florence. The classroom approach of this course is based on experiencing the city of Florence as the academic space for learning and engagement. Classes are not held in a traditional, frontal-style setting; each lesson is carefully mapped for curricular content and featured locations: lectures, observations, exercises, analysis, and reflections on presented topics are held in relevant sites that are accounted for in the academic planning, syllabus, and related course material. Coursework and submissions will be regularly assessed on the MyFUA platform through daily assignments in addition to exams, papers, and projects. Learning through the on-site classroom approach fosters a deeper understanding of the cultural environment of Florence and how it is related to the subject of study represented by the course, and allows the overall experience to contribute to the students' academic and personal enrichment.

Course Notes
Intensive course held Mon through Thu, from Wed June 10 to June 25. First lesson held on Wed June 10 and one Fri lesson held on June 12. Meeting point: Corso dei Tintori, 21 Main Hall.

3 semester credits. This course examines the city of Florence with themed walks offering a comprehensive approach to the city as an open-air cultural, historical, and artistic research site from its Roman foundation to its contemporary Zeitgeist. Students will learn the history of the city through its art: they will understand how buildings, streets, squares, and monuments can be mapped as living traces of multiple, overlapping layers of a complex past, and how to encode them in their personal appropriation of the city. Starting from learning how to decode the artistic environment of the city and to unveil its traces – both visible and invisible – the course aims at understanding the main social and cultural reasons underlying the existing shape of the city. The course explores traces and evidences from Roman times through Middle Ages, Renaissance, Mannerism and Baroque, up to Art Nouveau and contemporary Florence. Students will be provided with a consistent theoretical background related to relevant historic-artistic landmarks and their social and cultural context and main characters (Guelphs vs. Ghibellines, the Florentine Guilds, Dante, the Medici family, Botticelli, Michelangelo, Ghirlandaio, Ammannati, Pontormo, etc.). Students will be encouraged to develop their own experiential tools and strategies to approach the city through guided field learning activities that assess research, on-site involvement, and academic outcome for each themed walk in Florence. The classroom approach of this course is based on experiencing the city of Florence as the academic space for learning and engagement. Classes are not held in a traditional, frontal-style setting; each lesson is carefully mapped for curricular content and featured locations: lectures, observations, exercises, analysis, and reflections on presented topics are held in relevant sites that are accounted for in the academic planning, syllabus, and related course material. Coursework and submissions will be regularly assessed on the MyFUA platform through daily assignments in addition to exams, papers, and projects. Learning through the on-site classroom approach fosters a deeper understanding of the cultural environment of Florence and how it is related to the subject of study represented by the course, and allows the overall experience to contribute to the students' academic and personal enrichment.

Course Notes
Intensive course held Mon through Thu, from Wed June 10 to June 25. First lesson held on Wed June 10 and one Fri lesson held on June 12. Meeting point: Corso dei Tintori, 21 Main Hall.

3 semester credits. This course explores the principal architects and artists, monuments, and themes from the 1300s up to the 1500s in Italian art and architecture. Course topics include lectures and are supported by site visits in the city of Florence. A key emphasis will be on Renaissance architecture in Florence, and architectural developments in other Italian towns will also be analyzed. Special topics will include architectural theory, Medici and papal patronage, urban planning, and church and palace design. Architects such as Brunelleschi, Michelozzo, Alberti, and Michelangelo will provide important points of reflection and study while visiting a curated selection of Renaissance buildings and urban spaces in Florence. Prerequisites: One lower-level History, Art History, History of Architecture course, or equivalent.

Course Notes
Intensive course held Mon through Thu, from Wed June 10 to June 25. First lesson held on Wed June 10 and one Fri lesson held on June 12.

Prerequisite
One lower-level History, Art History, History of Architecture course, or equivalent.

3 semester credits. The study of Italian culture helps the student to acquire a deep awareness of both cultural unity and regional diversity. This course is intended to provide students with an in-depth introduction to Italian culture and to broaden one’s awareness and understanding of the role of cultural heritage in customs and lifestyles. Lectures will provide students with an organized, focused, and academic understanding of Italian history, art, architecture, food, religion, and culture. The course provides additional enrichment through basic notions of Italian language and terminology along with assigned readings and a final paper. On-site teaching is a significant part of this course and is aimed to provide the student with an incomparable experience of studying important sites of artistic architectural and social relevance in present-day Italy. Students are encouraged to observe the sites through active participation and to discuss their observations using specific and analytic social assessment skills.

Course Notes
Intensive course held Mon through Thu, from Wed June 10 to June 25. First lesson held on Wed June 10 and one Fri lesson held on June 12. On campus only. This course includes an Italian language component for beginning-level students.

3 semester credits. The study of Italian culture helps the student to acquire a deep awareness of both cultural unity and regional diversity. This course is intended to provide students with an in-depth introduction to Italian culture and to broaden one’s awareness and understanding of the role of cultural heritage in customs and lifestyles. Lectures will provide students with an organized, focused, and academic understanding of Italian history, art, architecture, food, religion, and culture. The course provides additional enrichment through basic notions of Italian language and terminology along with assigned readings and a final paper. On-site teaching is a significant part of this course and is aimed to provide the student with an incomparable experience of studying important sites of artistic architectural and social relevance in present-day Italy. Students are encouraged to observe the sites through active participation and to discuss their observations using specific and analytic social assessment skills.

Course Notes
Intensive course held Mon through Thu, from Wed June 10 to June 25. First lesson held on Wed June 10 and one Fri lesson held on June 12. On campus only. This course includes an Italian language component for beginning-level students.

3 semester credits. This course examines the city of Florence with themed walks offering a comprehensive approach to the city as an open-air cultural, historical, and artistic research site from its Roman foundation to its contemporary Zeitgeist. Students will learn the history of the city through its art: they will understand how buildings, streets, squares, and monuments can be mapped as living traces of multiple, overlapping layers of a complex past, and how to encode them in their personal appropriation of the city. Starting from learning how to decode the artistic environment of the city and to unveil its traces – both visible and invisible – the course aims at understanding the main social and cultural reasons underlying the existing shape of the city. The course explores traces and evidences from Roman times through Middle Ages, Renaissance, Mannerism and Baroque, up to Art Nouveau and contemporary Florence. Students will be provided with a consistent theoretical background related to relevant historic-artistic landmarks and their social and cultural context and main characters (Guelphs vs. Ghibellines, the Florentine Guilds, Dante, the Medici family, Botticelli, Michelangelo, Ghirlandaio, Ammannati, Pontormo, etc.). Students will be encouraged to develop their own experiential tools and strategies to approach the city through guided field learning activities that assess research, on-site involvement, and academic outcome for each themed walk in Florence. The classroom approach of this course is based on experiencing the city of Florence as the academic space for learning and engagement. Classes are not held in a traditional, frontal-style setting; each lesson is carefully mapped for curricular content and featured locations: lectures, observations, exercises, analysis, and reflections on presented topics are held in relevant sites that are accounted for in the academic planning, syllabus, and related course material. Coursework and submissions will be regularly assessed on the MyFUA platform through daily assignments in addition to exams, papers, and projects. Learning through the on-site classroom approach fosters a deeper understanding of the cultural environment of Florence and how it is related to the subject of study represented by the course, and allows the overall experience to contribute to the students' academic and personal enrichment.

Course Notes
Intensive course held Mon through Thu, from Wed June 10 to June 25. First lesson held on Wed June 10 and one Fri lesson held on June 12. Meeting point: Corso dei Tintori, 21 Main Hall.

3 semester credits. This course examines the city of Florence with themed walks offering a comprehensive approach to the city as an open-air cultural, historical, and artistic research site from its Roman foundation to its contemporary Zeitgeist. Students will learn the history of the city through its art: they will understand how buildings, streets, squares, and monuments can be mapped as living traces of multiple, overlapping layers of a complex past, and how to encode them in their personal appropriation of the city. Starting from learning how to decode the artistic environment of the city and to unveil its traces – both visible and invisible – the course aims at understanding the main social and cultural reasons underlying the existing shape of the city. The course explores traces and evidences from Roman times through Middle Ages, Renaissance, Mannerism and Baroque, up to Art Nouveau and contemporary Florence. Students will be provided with a consistent theoretical background related to relevant historic-artistic landmarks and their social and cultural context and main characters (Guelphs vs. Ghibellines, the Florentine Guilds, Dante, the Medici family, Botticelli, Michelangelo, Ghirlandaio, Ammannati, Pontormo, etc.). Students will be encouraged to develop their own experiential tools and strategies to approach the city through guided field learning activities that assess research, on-site involvement, and academic outcome for each themed walk in Florence. The classroom approach of this course is based on experiencing the city of Florence as the academic space for learning and engagement. Classes are not held in a traditional, frontal-style setting; each lesson is carefully mapped for curricular content and featured locations: lectures, observations, exercises, analysis, and reflections on presented topics are held in relevant sites that are accounted for in the academic planning, syllabus, and related course material. Coursework and submissions will be regularly assessed on the MyFUA platform through daily assignments in addition to exams, papers, and projects. Learning through the on-site classroom approach fosters a deeper understanding of the cultural environment of Florence and how it is related to the subject of study represented by the course, and allows the overall experience to contribute to the students' academic and personal enrichment.

Course Notes
Intensive course held Mon through Thu, from Wed June 10 to June 25. First lesson held on Wed June 10 and one Fri lesson held on June 12. Meeting point: Corso dei Tintori, 21 Main Hall.

3 semester credits. This course examines significances and outcomes of the relationship between architecture and nature, exploring how the Riviera culture intertwined with the surrounding natural landscape adapting to and shaping it. The course focuses on the dynamic connection between villas and gardens built by the city public effort and private entrepreneurs or industrialists at the turn of the 19th century, when the Riviera area experienced its full economic development and the Italian art scene was accommodating to the Art Nouveau trend. Since the villa-and-garden system was the catalyst for the flourishing of social activities, the course explores the pivotal importance of parks and mansions in enriching the urban artistic patrimony as well as the community life wellness. The approach of this course is based on experiencing the Riviera city as an academic space for learning and engagement. Classes will not be held in a traditional, frontal-style setting; each lesson is carefully mapped for curricular content and featured locations: lectures, observations, exercises, analysis, and reflections on presented topics are held in relevant sites that are accounted for in the academic planning, syllabus, and related course material. Coursework and submissions will be regularly assessed on the MyFUA platform through daily assignments in addition to exams, papers, and projects. Learning through the on-site classroom approach fosters a deeper understanding of the cultural environment of the Riviera area and how it is related to the subject of study examined by the course, and allows for an overall experience which contributes to the students' academic and personal enrichment.

Course Notes
Intensive course held Mon through Thu, from Wed June 10 to June 25. First lesson held on Wed June 10 and one Fri lesson held on June 12. Meeting point: Via Sant'Agostino 46.

3 semester credits. This course looks at a variety of writing practices required of digital journalists and web writers, both in style and in subject matter. Students will gain experience writing diverse types of stories: investigative, news, feature, editorial, sports, entertainment, etc. They will learn how to write effectively for a targeted audience on a variety of digital platforms (such as websites including online versions of established media and wikis, blogs, applications and social media, multi-user communities and spaces, and smart device communication), document sources in a professional way, evaluate and critique their own publications, and about how online writing affects publication and interacts with social and civic participation. This course will also give students a further understanding of the principles, ethics, and practice of journalism in increasingly digitalized formats.  This class includes experiential learning with CEMI. Prerequisites: Foundational writing skills are not covered. Students are expected to apply a strong command of syntax, structure, and style according to the course topic.

Course Notes
Intensive course held Mon through Thu, from Wed June 10 to June 25. First lesson held on Wed June 10 and one Fri lesson held on June 12. This course includes a digital media writing project.

Prerequisite
Foundational writing skills are not covered. Students are expected to apply a strong command of syntax, structure, and style according to the course topic.

3 semester credits. This course examines the city of Florence with themed walks offering a comprehensive approach to the city as an open-air cultural, historical, and artistic research site from its Roman foundation to its contemporary Zeitgeist. Students will learn the history of the city through its art: they will understand how buildings, streets, squares, and monuments can be mapped as living traces of multiple, overlapping layers of a complex past, and how to encode them in their personal appropriation of the city. Starting from learning how to decode the artistic environment of the city and to unveil its traces – both visible and invisible – the course aims at understanding the main social and cultural reasons underlying the existing shape of the city. The course explores traces and evidences from Roman times through Middle Ages, Renaissance, Mannerism and Baroque, up to Art Nouveau and contemporary Florence. Students will be provided with a consistent theoretical background related to relevant historic-artistic landmarks and their social and cultural context and main characters (Guelphs vs. Ghibellines, the Florentine Guilds, Dante, the Medici family, Botticelli, Michelangelo, Ghirlandaio, Ammannati, Pontormo, etc.). Students will be encouraged to develop their own experiential tools and strategies to approach the city through guided field learning activities that assess research, on-site involvement, and academic outcome for each themed walk in Florence. The classroom approach of this course is based on experiencing the city of Florence as the academic space for learning and engagement. Classes are not held in a traditional, frontal-style setting; each lesson is carefully mapped for curricular content and featured locations: lectures, observations, exercises, analysis, and reflections on presented topics are held in relevant sites that are accounted for in the academic planning, syllabus, and related course material. Coursework and submissions will be regularly assessed on the MyFUA platform through daily assignments in addition to exams, papers, and projects. Learning through the on-site classroom approach fosters a deeper understanding of the cultural environment of Florence and how it is related to the subject of study represented by the course, and allows the overall experience to contribute to the students' academic and personal enrichment.

Course Notes
Intensive course held Mon through Thu, from Wed June 10 to June 25. First lesson held on Wed June 10 and one Fri lesson held on June 12. Meeting point: Corso dei Tintori, 21 Main Hall.

3 semester credits. This course examines the city of Florence with themed walks offering a comprehensive approach to the city as an open-air cultural, historical, and artistic research site from its Roman foundation to its contemporary Zeitgeist. Students will learn the history of the city through its art: they will understand how buildings, streets, squares, and monuments can be mapped as living traces of multiple, overlapping layers of a complex past, and how to encode them in their personal appropriation of the city. Starting from learning how to decode the artistic environment of the city and to unveil its traces – both visible and invisible – the course aims at understanding the main social and cultural reasons underlying the existing shape of the city. The course explores traces and evidences from Roman times through Middle Ages, Renaissance, Mannerism and Baroque, up to Art Nouveau and contemporary Florence. Students will be provided with a consistent theoretical background related to relevant historic-artistic landmarks and their social and cultural context and main characters (Guelphs vs. Ghibellines, the Florentine Guilds, Dante, the Medici family, Botticelli, Michelangelo, Ghirlandaio, Ammannati, Pontormo, etc.). Students will be encouraged to develop their own experiential tools and strategies to approach the city through guided field learning activities that assess research, on-site involvement, and academic outcome for each themed walk in Florence. The classroom approach of this course is based on experiencing the city of Florence as the academic space for learning and engagement. Classes are not held in a traditional, frontal-style setting; each lesson is carefully mapped for curricular content and featured locations: lectures, observations, exercises, analysis, and reflections on presented topics are held in relevant sites that are accounted for in the academic planning, syllabus, and related course material. Coursework and submissions will be regularly assessed on the MyFUA platform through daily assignments in addition to exams, papers, and projects. Learning through the on-site classroom approach fosters a deeper understanding of the cultural environment of Florence and how it is related to the subject of study represented by the course, and allows the overall experience to contribute to the students' academic and personal enrichment.

Course Notes
Intensive course held Mon through Thu, from Wed June 10 to June 25. First lesson held on Wed June 10 and one Fri lesson held on June 12. Meeting point: Corso dei Tintori, 21 Main Hall.

3 semester credits. "We see the world as we do, not because that is the way it is, but because we have these ways of seeing" (Wittgenstein). Social psychology is a scientific discipline that explores how the individual is influenced by social contexts. Students will learn to identify how social, environmental, and cognitive factors shape our thoughts, feelings, and actions. The course covers theories regarding attraction, aggression, conformity, and pro-social behavior. As this course is taught in Italy, students will have the advantage of observing and testing theories learned in class in a foreign environment.

Course Notes
Intensive course held Mon through Thu, from Wed June 10 to June 25. First lesson held on Wed June 10 and one Fri lesson held on June 12.

3 semester credits. This course provides students with an introduction to the art of yoga and meditation to gain an understanding of the philosophical and spiritual contexts that the discipline is rooted in. The course investigation begins with the notion of awareness, and the acquisition of the term through an overview of the principal asanas and their correct practice. The spiritual aspects of yoga are experienced in the form of various meditation techniques from different philosophies as well as the study of pranayama breathing exercises. Topics also include an examination of yoga props as well as dietary and nutritional guidelines, studied through the lens of yoga philosophy gleaned from sacred texts. The course will cover yoga traditions from ancient times to more contemporary interpretations.

Course Notes
Intensive course held Mon through Thu, from Wed June 10 to June 25. First lesson held on Wed June 10 and one Fri lesson held on June 12.

3 semester credits. This course provides students with an introduction to the art of yoga and meditation to gain an understanding of the philosophical and spiritual contexts that the discipline is rooted in. The course investigation begins with the notion of awareness, and the acquisition of the term through an overview of the principal asanas and their correct practice. The spiritual aspects of yoga are experienced in the form of various meditation techniques from different philosophies as well as the study of pranayama breathing exercises. Topics also include an examination of yoga props as well as dietary and nutritional guidelines, studied through the lens of yoga philosophy gleaned from sacred texts. The course will cover yoga traditions from ancient times to more contemporary interpretations.

Course Notes
Intensive course held Mon through Thu, from Wed June 10 to June 25. First lesson held on Wed June 10 and one Fri lesson held on June 12.

3 semester credits. "We see the world as we do, not because that is the way it is, but because we have these ways of seeing" (Wittgenstein). Social psychology is a scientific discipline that explores how the individual is influenced by social contexts. Students will learn to identify how social, environmental, and cognitive factors shape our thoughts, feelings, and actions. The course covers theories regarding attraction, aggression, conformity, and pro-social behavior. As this course is taught in Italy, students will have the advantage of observing and testing theories learned in class in a foreign environment.

Course Notes
Intensive course held Mon through Thu, from Wed June 10 to June 25. First lesson held on Wed June 10 and one Fri lesson held on June 12.

3 semester credits. The study of Italian culture helps the student to acquire a deep awareness of both cultural unity and regional diversity. This course is intended to provide students with an in-depth introduction to Italian culture and to broaden one’s awareness and understanding of the role of cultural heritage in customs and lifestyles. Lectures will provide students with an organized, focused, and academic understanding of Italian history, art, architecture, food, religion, and culture. The course provides additional enrichment through basic notions of Italian language and terminology along with assigned readings and a final paper. On-site teaching is a significant part of this course and is aimed to provide the student with an incomparable experience of studying important sites of artistic architectural and social relevance in present-day Italy. Students are encouraged to observe the sites through active participation and to discuss their observations using specific and analytic social assessment skills.

Course Notes
Intensive course held Mon through Thu, from Wed June 10 to June 25. First lesson held on Wed June 10 and one Fri lesson held on June 12. On campus only. This course includes an Italian language component for beginning-level students.

3 semester credits. The study of Italian culture helps the student to acquire a deep awareness of both cultural unity and regional diversity. This course is intended to provide students with an in-depth introduction to Italian culture and to broaden one’s awareness and understanding of the role of cultural heritage in customs and lifestyles. Lectures will provide students with an organized, focused, and academic understanding of Italian history, art, architecture, food, religion, and culture. The course provides additional enrichment through basic notions of Italian language and terminology along with assigned readings and a final paper. On-site teaching is a significant part of this course and is aimed to provide the student with an incomparable experience of studying important sites of artistic architectural and social relevance in present-day Italy. Students are encouraged to observe the sites through active participation and to discuss their observations using specific and analytic social assessment skills.

Course Notes
Intensive course held Mon through Thu, from Wed June 10 to June 25. First lesson held on Wed June 10 and one Fri lesson held on June 12. On campus only. This course includes an Italian language component for beginning-level students.

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 “brigade” 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
Experiential Learning hours 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).

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 Sat from June 10 to June 25. Please note that the first lesson will be held on Wednesday June 10. Experiential Learning 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 I or equivalent. Unofficial transcript submission required.

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 Tue through Sat from June 10 to June 25. Please note that the first lesson will be held on Wednesday June 10. Experiential Learning 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.

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
Experiential Learning hours 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.

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 placement course features Experiential learning hours in retail management at the FLY store (distributed within the Mon-Tue-Fri 12-3pm, Wed 12-7pm, Thu 12-3pm range) and supervisor meetings on Wed (3:30-5pm). Individual schedules will be assigned after Final Registration. Experiential Learning hours will be assigned after Final Registration.

Prerequisite
Cover letter, CV, and material pertinent to the chosen area, interview.

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 placement features EL hours at Corridoio Fiorentino for one Art Exhibition on a Thursday (6pm-8:30pm), and weekly supervisor meetings on Wed (7-8:30pm).

Prerequisite
Cover letter, CV, and material pertinent to the chosen area, interview.

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 placement 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). All black attire required for some events. Not applicable to remote option.

Prerequisite
Cover letter, CV, and material pertinent to the chosen area, interview.

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 placement 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.

Prerequisite
Cover letter, CV, and material pertinent to the chosen area, interview. Portfolio of previous work, web back office experience.

This Field Learning activity will allow students to discover different perspectives of one of Italy’s most sought-out sites: the Cinque Terre. The area lies along the Ligurian coast and consists of 18 kilometers of rocky coastline abounding with bays, beaches, and deep sea, surrounded by mountains running parallel to the coast. The “Five Villages,” Riomaggiore, Manarola, Corniglia, Vernazza, and Monterosso all face the sea. The environment represents the centuries-old effort of generations that has transformed an inaccessible territory into a landscape of extraordinary beauty. It is a Natural Reserve and national park in Italy, declared a World Heritage of Humanity by UNESCO in 1997. Field learning is a method of educating through first-hand experience. Skills, knowledge, and experience are acquired outside of the traditional academic classroom setting and may include field activities, field research, and service learning projects. The field learning experience is cultural, because it is intended to be wide-reaching. Field-related content is not limited to the course subject but seeks to supplement and enrich academic topics. Students will have the opportunity to integrate theory and practice while experiencing Italian culture, art, and community within the Italian territory. Faculty will lead students in experiencing Italian culture through guided projects and field experiences as planned for the course. Field learning will be developed through classroom preparation, follow up projects, and guided learning outcomes. Field learning will provide students with the opportunity to develop skills and appreciate the multifold components of Italian Culture through direct experience. Field education will advance student learning as a relationship-centered process.

Course Notes
Saturday June 13 NC

Gionni and Paolo Pruneti’s family business has produced top-quality olive oil for over a century. Their 28,000 olive trees are hand-harvested between mid-October and mid-December each year before being pressed and bottled in their modern factory 16km northeast of Greve in Chianti. Visiting Pruneti’s frantoio (olive oil mill) will allow students to gain in-depth knowledge of the production and culture of olive oil in Tuscany. A guided tasting of different kinds of olive oil will allow students to learn the techniques of oil tasting, but also to understand the differences between different varieties of olives and between a high quality extra-virgin olive oil and an industrial one. Field learning is a method of educating through first-hand experience. Skills, knowledge, and experience are acquired outside of the traditional academic classroom setting and may include field activities, field research, and service learning projects. The field learning experience is cultural, because it is intended to be wide-reaching, and is not limited to the course subject but seeks to supplement and enrich academic topics. Students will have the opportunity to integrate theory and practice while experiencing Italian culture, art, and community within the Italian territory. Faculty will lead students in experiencing Italian culture through guided projects and field experiences as planned for the course. Field learning will be developed through classroom preparation, follow up projects, and guided learning outcomes. Field learning will provide students with the opportunity to develop skills and appreciate the multifold components of Italian Culture through direct experience. Field education will advance student learning as a relationship-centered process.

Course Notes
Saturday June 20

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
Experiential Learning hours 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.

3 semester credits. Since it was invented, sugar has played a fundamental role in the evolution of pastry as we know it today. Its intriguing and complex chemistry is by far one of the most significant challenges of pastry arts. This course revolves around this fundamental pastry art ingredient, sugar, and its applications in confectionery. Students will experience a full-immersion in the world of sugar, sugar preserves and small pastry decorations. Lessons will focus on the chemistry of sugars, on the suitable sugars for different types of preparations, and on traditional and contemporary confectionery art. Upon the successful completion of this course, students will be able to produce marmalade and jams, chutneys and Italian mostarda, candied fruits and fruits preserved in syrup. Emphasis will be placed on candies and caramelized fruit production, sugared nuts (pralines) and a wide variety of torrone (nougat).


 Prerequisites: Baking Techniques I or equivalent.

Course Notes
Intensive course held Mon through Thu, from Wed June 10 to June 25. First lesson held on Wed June 10 and one Fri lesson held on June 12. 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.

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 Sat from June 10 to June 25. Please note that the first lesson will be held on Wednesday June 10. Experiential Learning 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 I or equivalent. Unofficial transcript submission required.

3 semester credits. Since ancient times bread has had a significance that goes beyond mere sustenance. Almost every society in the world eats bread in some form and bread has always been considered a symbol of life for all mankind. Bread celebrates life and plays a leading role in traditional celebrations and festivities. This course focuses on traditional Italian specialty breads, made with special, or alternative flours, shaped by local folklore and passed down from generation to generation like the most precious gift.
Students will be introduced to natural yeast production and learn how to keep the yeast alive and strengthen it for better leavening as well as the nutritional advantages and flavor development thanks to its use.
The course offers a complete survey of traditional specialty breads, specialty flatbreads, sweet breads and rolls with an emphasis on old grain flour, alternative flours and local folklore. In addition to this students will be introduced to special diet baking through lessons on gluten free bread and complements.
A special focus is dedicated to Italy's most famous baked product, pizza: through an in-depth analysis pizza will be explained and enjoyed in all its most popular variations.









Course Notes
Intensive course held Mon through Thu, from Wed June 10 to June 25. First lesson held on Wed June 10 and one Fri lesson held on June 12. Chef uniform (white chef jacket, chef pants, white apron, white chef hat, kitchen safety shoes) required for this course.

3 semester credits. Italy represents longstanding traditions of food culture, wellness, and nutrition through health-oriented practices. Recent decades have represented a dramatic change in the way we approach health through the lens of food principles. Nutritional facts and information that are constantly updated and the ethics of sustainability have deeply influenced a global awareness of a healthy lifestyle. Italy’s approach to seasonality and nutritional balance is characterized by an abundance of fruits and vegetables, healthy fats, and a distinct respect for food. This course will provide students with a complete overview of how food can be the basis of wellness, along with the practice of a positive lifestyle through cultural understanding and integration with the local community. Particular emphasis will be placed, through discussions and direct practice, on seasonality and nutritional principles, whole foods, and freshness, traditional customs, and contemporary innovation. Course topics will also reference the aphorism of “We are what we eat” and how it aligns with the Italian culinary tradition and culture. Students will also complete a survey of the different dietary recommendations that have been researched and developed to examine how the field of dietetics is directly affected by social and cultural implications. Through hands-on experiences and on-site cultural activities, students will experience the fundamentals of wellness-oriented cuisine and lifestyles in Tuscany and Italy. This class includes experiential learning with CEMI.

Course Notes
Intensive course held Mon through Thu from June 10 to June 25. Please note that the first lesson will be held on Wednesday June 10. Mandatory Field Learning in Chianti Olive Oil on Saturday June 20. This class includes back of the house experiential learning with CEMI. Spring sections: Chef uniform (white chef jacket, chef pants, white apron, white chef hat, kitchen safety shoes) required for this course. Summer sections: Three days of food labs, one day of walking tour. Uniform required for food labs, rental available upon arrival.

3 semester credits. Italy represents longstanding traditions of food culture, wellness, and nutrition through health-oriented practices. Recent decades have represented a dramatic change in the way we approach health through the lens of food principles. Nutritional facts and information that are constantly updated and the ethics of sustainability have deeply influenced a global awareness of a healthy lifestyle. Italy’s approach to seasonality and nutritional balance is characterized by an abundance of fruits and vegetables, healthy fats, and a distinct respect for food. This course will provide students with a complete overview of how food can be the basis of wellness, along with the practice of a positive lifestyle through cultural understanding and integration with the local community. Particular emphasis will be placed, through discussions and direct practice, on seasonality and nutritional principles, whole foods, and freshness, traditional customs, and contemporary innovation. Course topics will also reference the aphorism of “We are what we eat” and how it aligns with the Italian culinary tradition and culture. Students will also complete a survey of the different dietary recommendations that have been researched and developed to examine how the field of dietetics is directly affected by social and cultural implications. Through hands-on experiences and on-site cultural activities, students will experience the fundamentals of wellness-oriented cuisine and lifestyles in Tuscany and Italy. This class includes experiential learning with CEMI.

Course Notes
Intensive course held Tue through Fri from June 10 to June 25. Please note that the first lesson will be held on Wednesday June 10. Mandatory Field Learning in Chianti Olive Oil on Saturday June 20. This class includes back of the house experiential learning with CEMI. Spring sections: Chef uniform (white chef jacket, chef pants, white apron, white chef hat, kitchen safety shoes) required for this course. Summer sections: Three days of food labs, one day of walking tour. Uniform required for food labs, rental available upon arrival.

3 semester credits. The survey of the most representative Italian preparations and ingredients continues as well as a deep analysis and application of Italian cuisine. 
Traditional preparations, characterizing ingredients and culinary movements will be fully covered during this course.
The aim of this course is also to give students a complete overview of Italian cuisine evolution through the knowledge of XIX and XX century cultural influences such as futurism, nouvelle cuisine and present day innovations. 
This course is meant to help students understand the current Italian culinary trends as a continuous evolution of the different regional cooking traditions. 
The course will include an overview of the major Italian cuisine chefs styles and how they contributed to the mentioned evolution thanks to creativity and knowledge. 
Students will learn how to compose a menu in order to express a cooking philosophy and will also experience Italian fine dining standards through the practical application of learned concepts. 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: Tradition of Italian Food I or equivalent.

Course Notes
Intensive course held Mon through Sat from June 10 to June 25. Please note that the first lesson will be held on Wednesday June 10. Course includes Special EL Projects at Fedora (Mon-Sat). Chef uniform (white chef jacket, chef pants, white apron, white chef hat, kitchen safety shoes) required for this course.

Prerequisite
Tradition of Italian Food I or equivalent. Unofficial transcript submission required.

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 “brigade” 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
Experiential Learning hours 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).

3 semester credits. Italy represents longstanding traditions of food culture, wellness, and nutrition through health-oriented practices. Recent decades have represented a dramatic change in the way we approach health through the lens of food principles. Nutritional facts and information that are constantly updated and the ethics of sustainability have deeply influenced a global awareness of a healthy lifestyle. Italy’s approach to seasonality and nutritional balance is characterized by an abundance of fruits and vegetables, healthy fats, and a distinct respect for food. This course will provide students with a complete overview of how food can be the basis of wellness, along with the practice of a positive lifestyle through cultural understanding and integration with the local community. Particular emphasis will be placed, through discussions and direct practice, on seasonality and nutritional principles, whole foods, and freshness, traditional customs, and contemporary innovation. Course topics will also reference the aphorism of “We are what we eat” and how it aligns with the Italian culinary tradition and culture. Students will also complete a survey of the different dietary recommendations that have been researched and developed to examine how the field of dietetics is directly affected by social and cultural implications. Through hands-on experiences and on-site cultural activities, students will experience the fundamentals of wellness-oriented cuisine and lifestyles in Tuscany and Italy. This class includes experiential learning with CEMI.

Course Notes
Intensive course held Mon through Thu from June 10 to June 25. Please note that the first lesson will be held on Wednesday June 10. Mandatory Field Learning in Chianti Olive Oil on Saturday June 20. This class includes back of the house experiential learning with CEMI. Spring sections: Chef uniform (white chef jacket, chef pants, white apron, white chef hat, kitchen safety shoes) required for this course. Summer sections: Three days of food labs, one day of walking tour. Uniform required for food labs, rental available upon arrival.

3 semester credits. Italy represents longstanding traditions of food culture, wellness, and nutrition through health-oriented practices. Recent decades have represented a dramatic change in the way we approach health through the lens of food principles. Nutritional facts and information that are constantly updated and the ethics of sustainability have deeply influenced a global awareness of a healthy lifestyle. Italy’s approach to seasonality and nutritional balance is characterized by an abundance of fruits and vegetables, healthy fats, and a distinct respect for food. This course will provide students with a complete overview of how food can be the basis of wellness, along with the practice of a positive lifestyle through cultural understanding and integration with the local community. Particular emphasis will be placed, through discussions and direct practice, on seasonality and nutritional principles, whole foods, and freshness, traditional customs, and contemporary innovation. Course topics will also reference the aphorism of “We are what we eat” and how it aligns with the Italian culinary tradition and culture. Students will also complete a survey of the different dietary recommendations that have been researched and developed to examine how the field of dietetics is directly affected by social and cultural implications. Through hands-on experiences and on-site cultural activities, students will experience the fundamentals of wellness-oriented cuisine and lifestyles in Tuscany and Italy. This class includes experiential learning with CEMI.

Course Notes
Intensive course held Tue through Fri from June 10 to June 25. Please note that the first lesson will be held on Wednesday June 10. Mandatory Field Learning in Chianti Olive Oil on Saturday June 20. This class includes back of the house experiential learning with CEMI. Spring sections: Chef uniform (white chef jacket, chef pants, white apron, white chef hat, kitchen safety shoes) required for this course. Summer sections: Three days of food labs, one day of walking tour. Uniform required for food labs, rental available upon arrival.

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 Tue through Sat from June 10 to June 25. Please note that the first lesson will be held on Wednesday June 10. Experiential Learning 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.

3 semester credits. Italy represents longstanding traditions of food culture, wellness, and nutrition through health-oriented practices. Recent decades have represented a dramatic change in the way we approach health through the lens of food principles. Nutritional facts and information that are constantly updated and the ethics of sustainability have deeply influenced a global awareness of a healthy lifestyle. Italy’s approach to seasonality and nutritional balance is characterized by an abundance of fruits and vegetables, healthy fats, and a distinct respect for food. This course will provide students with a complete overview of how food can be the basis of wellness, along with the practice of a positive lifestyle through cultural understanding and integration with the local community. Particular emphasis will be placed, through discussions and direct practice, on seasonality and nutritional principles, whole foods, and freshness, traditional customs, and contemporary innovation. Course topics will also reference the aphorism of “We are what we eat” and how it aligns with the Italian culinary tradition and culture. Students will also complete a survey of the different dietary recommendations that have been researched and developed to examine how the field of dietetics is directly affected by social and cultural implications. Through hands-on experiences and on-site cultural activities, students will experience the fundamentals of wellness-oriented cuisine and lifestyles in Tuscany and Italy. This class includes experiential learning with CEMI.

Course Notes
Intensive course held Mon through Thu from June 10 to June 25. Please note that the first lesson will be held on Wednesday June 10. Mandatory Field Learning in Chianti Olive Oil on Saturday June 20. This class includes back of the house experiential learning with CEMI. Spring sections: Chef uniform (white chef jacket, chef pants, white apron, white chef hat, kitchen safety shoes) required for this course. Summer sections: Three days of food labs, one day of walking tour. Uniform required for food labs, rental available upon arrival.

3 semester credits. Italy represents longstanding traditions of food culture, wellness, and nutrition through health-oriented practices. Recent decades have represented a dramatic change in the way we approach health through the lens of food principles. Nutritional facts and information that are constantly updated and the ethics of sustainability have deeply influenced a global awareness of a healthy lifestyle. Italy’s approach to seasonality and nutritional balance is characterized by an abundance of fruits and vegetables, healthy fats, and a distinct respect for food. This course will provide students with a complete overview of how food can be the basis of wellness, along with the practice of a positive lifestyle through cultural understanding and integration with the local community. Particular emphasis will be placed, through discussions and direct practice, on seasonality and nutritional principles, whole foods, and freshness, traditional customs, and contemporary innovation. Course topics will also reference the aphorism of “We are what we eat” and how it aligns with the Italian culinary tradition and culture. Students will also complete a survey of the different dietary recommendations that have been researched and developed to examine how the field of dietetics is directly affected by social and cultural implications. Through hands-on experiences and on-site cultural activities, students will experience the fundamentals of wellness-oriented cuisine and lifestyles in Tuscany and Italy. This class includes experiential learning with CEMI.

Course Notes
Intensive course held Tue through Fri from June 10 to June 25. Please note that the first lesson will be held on Wednesday June 10. Mandatory Field Learning in Chianti Olive Oil on Saturday June 20. This class includes back of the house experiential learning with CEMI. Spring sections: Chef uniform (white chef jacket, chef pants, white apron, white chef hat, kitchen safety shoes) required for this course. Summer sections: Three days of food labs, one day of walking tour. Uniform required for food labs, rental available upon arrival.

3 semester credits. The best way to get to know a city is to explore it by foot, wander its streets, gain confidence with its social life and surroundings, breathe in every corner of it, and be captured by the unique views, perfumes, and, especially in Italy, the food. Jean Brunhes wrote “To eat is to incorporate a territory” mainly because food, its ingredients, and the rituals connected to it, have represented the mirror of society since ancient times. This course offers a unique opportunity to immerse oneself into the Ligurian Riviera gastronomy and cultural background through neighborhood walks and tastings, using the city as one of most beautiful classrooms. Walking will give students the opportunity to see things that they otherwise would never see and to taste what’s hidden in between the tourist food attractions. Going by foot means to stumble across areas of the city that are not always intended for tourists, maybe less fancy or famous, perhaps calmer and more beautiful, possibly with the best food ever tasted, along with neighborhood stories and curiosities to be discovered in tiny galleries or in hidden food and wine shops. The Riviera and its treasures are ready to be unveiled. Classes include tastings in gelaterie, gastronomie, enoteche, visits to food-related city spots, and suggestive walks in the secret Riviera. The course is intended to provide academic knowledge through guided field learning activities that include research, on-site involvement, and topic assessment for each food and wine themed walk in the Ligurian Riviera. The classroom approach of this course is based on experiencing the Riviera city as the academic space for learning and engagement. Classes are not held in a traditional, frontal-style setting; each lesson is carefully mapped for curricular content and featured locations: lectures, observations, exercises, analysis, and reflections on presented topics are held in relevant sites that are accounted for in the academic planning, syllabus, and related course material. Coursework and submissions will be regularly assessed on the Course website platform through daily assignments in addition to exams, papers, and projects. Learning through the on-site classroom approach fosters a deeper understanding of the cultural environment of the Riviera and how it is related to the subject of study represented by the course, and allows the overall experience to contribute to the students' academic and personal enrichment.

Course Notes
Intensive course held Mon through Thu, from Wed June 10 to June 25. First lesson held on Wed June 10 and one Fri lesson held on June 12. Meeting point: Via Sant'Agostino 46.

This is a non-credit class: Through this topic, instructors will allow students to experience the wonders of the world of baking and pastry. Students will learn about the ingredients, processes, and products of baked goods. Each class will focus both on specific baking techniques and the use of ingredients addressing both local traditions and nationally renowned Italian cakes and desserts.

Course Notes
Non-credit class. Tuition must be paid separately.

This is a non-credit class: Students will be given the opportunity to explore the city through its rich heritage and culinary traditions. The instructor will guide students through markets, grocery stores, and many other food-related spaces in order to understand the many products, specialties, and flavors that make up the Florentine landscape.

Course Notes
Non-credit class. Tuition must be paid separately.

This is a non-credit class: Each week, a different region of Italy is explored. The instructor will explain the specific ingredients and specialties of each region. Students will have the opportunity to participate during lessons, allowing them to replicate the recipes and create them on their own at home. Examples: Lombardy - Risotto alla Milanese (Risotto with Saffron), Liguria - Pasta with Pesto Sauce, Emilia Romagna - fresh pasta, Campania - pizza, Sicily - Pasta alla Norma (pasta with eggplant and tomatoes).

Course Notes
Non-credit class. Tuition must be paid separately.

This is a non-credit cooking class: The topic introduces students to the pleasures of classic Tuscan dishes. Each hour lesson includes menu preparation and sampling of dishes prepared. The chef guides students through the preparation of two or three dishes, providing background information related to the history and ingredients. Dish examples may feature: tomato and bread soup (pappa al pomodoro), vegetable and bread soup (ribollita), pasta and beans, spicy beef stew, chicken with balsamic vinegar, vegetable casserole, stuffed peppers, almond biscotti, cooked cream with chocolate sauce, etc.

Course Notes
Non-credit class. Tuition must be paid separately.

This is a non-credit class: Instructors guide students through a tasting of white, red, or dessert wines, explaining the various characteristics and techniques involved in the tasting. Particular focus is also given to different varieties of grapes and their unique characteristics. Each class will cover a specific region of Italy and present different wines from northern, central and southern Italy, with a detailed focus on Tuscany.

Course Notes
Non-credit class. Tuition must be paid separately.

3 semester credits. The course will introduce students to the outstanding richness of Tuscan wine heritage. As Tuscany is a benchmark of Italian winemaking culture and tradition, this course analyzes how the most important historical events, members of Florentine noble families, and pioneering winemakers have revolutionized, over the centuries, the Italian wine industry today. Course structure includes the study of the famous and representative wine production areas of Tuscany, as well as major native grape varieties. A general introduction to wine appreciation will help students understanding the selected Tuscan wines and their specific features.

Course Notes
Intensive course held Mon through Thu, from Wed June 10 to June 25. First lesson held on Wed June 10 and one Fri lesson held on June 12.

3 semester credits. The course will introduce students to the outstanding richness of Tuscan wine heritage. As Tuscany is a benchmark of Italian winemaking culture and tradition, this course analyzes how the most important historical events, members of Florentine noble families, and pioneering winemakers have revolutionized, over the centuries, the Italian wine industry today. Course structure includes the study of the famous and representative wine production areas of Tuscany, as well as major native grape varieties. A general introduction to wine appreciation will help students understanding the selected Tuscan wines and their specific features.

Course Notes
Intensive course held Mon through Thu, from Wed June 10 to June 25. First lesson held on Wed June 10 and one Fri lesson held on June 12.

3 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.

Course Notes
Intensive course held Mon through Thu, from Wed June 10 to June 25. First lesson held on Wed June 10 and one Fri lesson held on June 12.

3 semester credits. Italian destination cities immediately conjure up images of the art, food, fashion, wine, and culture in which their fame lies: fashion shows and La Scala in Milan, Renaissance art in Florence, Brunello wine in Montalcino, the Biennale and Carnevale in Venice. This course will explore how creative advertising strategies have been produced and implemented, their effect on city branding, and the proliferation of creative areas in destination cities. Additionally, students will gain an understanding of media planning and buying, including target audience identification, media strategy development, and evaluation of media options. Case studies of both well-established metropolises and developing destinations will be examined to provide practical insights into successful advertising campaigns.

Course Notes
Intensive course held Mon through Thu, from Wed June 10 to June 25. First lesson held on Wed June 10 and one Fri lesson held on June 12.

3 semester credits. Italian destination cities immediately conjure up images of the art, food, fashion, wine, and culture in which their fame lies: fashion shows and La Scala in Milan, Renaissance art in Florence, Brunello wine in Montalcino, the Biennale and Carnevale in Venice. This course will explore how creative advertising strategies have been produced and implemented, their effect on city branding, and the proliferation of creative areas in destination cities. Additionally, students will gain an understanding of media planning and buying, including target audience identification, media strategy development, and evaluation of media options. Case studies of both well-established metropolises and developing destinations will be examined to provide practical insights into successful advertising campaigns.

Course Notes
Intensive course held Mon through Thu, from Wed June 10 to June 25. First lesson held on Wed June 10 and one Fri lesson held on June 12.

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 placement 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). All black attire required for some events. Not applicable to remote option.

Prerequisite
Cover letter, CV, and material pertinent to the chosen area, interview.

3 semester credits. This course examines the problems of the financial structures of restaurant management, in parallel with the objectives and techniques of the individual owner. The planning and decision-making tools available to managers in an organization and comparison between single or partnership managements will be discussed. Personnel organization and food preparation plans will be covered. The course is based on a double approach, combining theory and practice: students will be introduced to the basics of restaurant management and will be given the opportunity to discuss their ideas and questions with selected professionals who are successfully running their restaurant businesses in Florence. Extensive site visits to local restaurants be organized. This class includes experiential learning with CEMI.

Course Notes
Intensive course held Mon through Thu, from Wed June 10 to June 25. First lesson held on Wed June 10 and one Fri lesson held on June 12.

3 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.

Course Notes
Intensive course held Mon through Thu, from Wed June 10 to June 25. First lesson held on Wed June 10 and one Fri lesson held on June 12.

3 semester credits. This course provides students with an introduction to the art of yoga and meditation to gain an understanding of the philosophical and spiritual contexts that the discipline is rooted in. The course investigation begins with the notion of awareness, and the acquisition of the term through an overview of the principal asanas and their correct practice. The spiritual aspects of yoga are experienced in the form of various meditation techniques from different philosophies as well as the study of pranayama breathing exercises. Topics also include an examination of yoga props as well as dietary and nutritional guidelines, studied through the lens of yoga philosophy gleaned from sacred texts. The course will cover yoga traditions from ancient times to more contemporary interpretations.

Course Notes
Intensive course held Mon through Thu, from Wed June 10 to June 25. First lesson held on Wed June 10 and one Fri lesson held on June 12.

3 semester credits. This course provides students with an introduction to the art of yoga and meditation to gain an understanding of the philosophical and spiritual contexts that the discipline is rooted in. The course investigation begins with the notion of awareness, and the acquisition of the term through an overview of the principal asanas and their correct practice. The spiritual aspects of yoga are experienced in the form of various meditation techniques from different philosophies as well as the study of pranayama breathing exercises. Topics also include an examination of yoga props as well as dietary and nutritional guidelines, studied through the lens of yoga philosophy gleaned from sacred texts. The course will cover yoga traditions from ancient times to more contemporary interpretations.

Course Notes
Intensive course held Mon through Thu, from Wed June 10 to June 25. First lesson held on Wed June 10 and one Fri lesson held on June 12.

3 semester credits. This course provides students with an introduction to the art of yoga and meditation to gain an understanding of the philosophical and spiritual contexts that the discipline is rooted in. The course investigation begins with the notion of awareness, and the acquisition of the term through an overview of the principal asanas and their correct practice. The spiritual aspects of yoga are experienced in the form of various meditation techniques from different philosophies as well as the study of pranayama breathing exercises. Topics also include an examination of yoga props as well as dietary and nutritional guidelines, studied through the lens of yoga philosophy gleaned from sacred texts. The course will cover yoga traditions from ancient times to more contemporary interpretations.

Course Notes
Intensive course held Mon through Thu, from Wed June 10 to June 25. First lesson held on Wed June 10 and one Fri lesson held on June 12.

3 semester credits. This course provides students with an introduction to the art of yoga and meditation to gain an understanding of the philosophical and spiritual contexts that the discipline is rooted in. The course investigation begins with the notion of awareness, and the acquisition of the term through an overview of the principal asanas and their correct practice. The spiritual aspects of yoga are experienced in the form of various meditation techniques from different philosophies as well as the study of pranayama breathing exercises. Topics also include an examination of yoga props as well as dietary and nutritional guidelines, studied through the lens of yoga philosophy gleaned from sacred texts. The course will cover yoga traditions from ancient times to more contemporary interpretations.

Course Notes
Intensive course held Mon through Thu, from Wed June 10 to June 25. First lesson held on Wed June 10 and one Fri lesson held on June 12.

3 semester credits. The study of Italian culture helps the student to acquire a deep awareness of both cultural unity and regional diversity. This course is intended to provide students with an in-depth introduction to Italian culture and to broaden one’s awareness and understanding of the role of cultural heritage in customs and lifestyles. Lectures will provide students with an organized, focused, and academic understanding of Italian history, art, architecture, food, religion, and culture. The course provides additional enrichment through basic notions of Italian language and terminology along with assigned readings and a final paper. On-site teaching is a significant part of this course and is aimed to provide the student with an incomparable experience of studying important sites of artistic architectural and social relevance in present-day Italy. Students are encouraged to observe the sites through active participation and to discuss their observations using specific and analytic social assessment skills.

Course Notes
Intensive course held Mon through Thu, from Wed June 10 to June 25. First lesson held on Wed June 10 and one Fri lesson held on June 12. On campus only. This course includes an Italian language component for beginning-level students.

3 semester credits. The study of Italian culture helps the student to acquire a deep awareness of both cultural unity and regional diversity. This course is intended to provide students with an in-depth introduction to Italian culture and to broaden one’s awareness and understanding of the role of cultural heritage in customs and lifestyles. Lectures will provide students with an organized, focused, and academic understanding of Italian history, art, architecture, food, religion, and culture. The course provides additional enrichment through basic notions of Italian language and terminology along with assigned readings and a final paper. On-site teaching is a significant part of this course and is aimed to provide the student with an incomparable experience of studying important sites of artistic architectural and social relevance in present-day Italy. Students are encouraged to observe the sites through active participation and to discuss their observations using specific and analytic social assessment skills.

Course Notes
Intensive course held Mon through Thu, from Wed June 10 to June 25. First lesson held on Wed June 10 and one Fri lesson held on June 12. On campus only. This course includes an Italian language component for beginning-level students.

3 semester credits. This course develops basic conversation, reading, and writing skills. Equal focus will be given to grammatical structures, vocabulary, and conversation skills. Students will develop a vocabulary that will enable them to engage in simple but useful everyday conversations, thus enhancing and supporting their Italian experience. Upon course conclusion, students will be able to express themselves in basic sentences, recognize gender and number in both nouns and adjectives, and begin approaching the Passato Prossimo. Emphasis will be given to the oral expression of practical vocabulary and newly acquired grammar structures. This level is for absolute beginner students who have never studied Italian before.

Course Notes
Intensive course held Mon through Thu, from Wed June 10 to June 25. First lesson held on Wed June 10 and one Fri lesson held on June 12.

3 semester credits. This course builds on and extends fundamental skills developed in the beginning-level course. Emphasis is placed on developing fluency skills and integration of language and culture through more extensive reading and writing. Upon course completion, students will be able to express polite requests using the Present Conditional and develop their language ability by using direct and indirect object pronouns. This course is aimed at students who already have a basic vocabulary of Italian and some knowledge of elementary language structures. Prerequisites: One semester of Italian language or equivalent.

Course Notes
Intensive course held Mon through Thu, from Wed June 10 to June 25. First lesson held on Wed June 10 and one Fri lesson held on June 12.

Prerequisite
One semester of Italian language or equivalent. Unofficial transcript submission required.

3 semester credits. This course builds on and extends fundamental skills developed in the beginning-level course. Emphasis is placed on developing fluency skills and integration of language and culture through more extensive reading and writing. Upon course completion, students will be able to express polite requests using the Present Conditional and develop their language ability by using direct and indirect object pronouns. This course is aimed at students who already have a basic vocabulary of Italian and some knowledge of elementary language structures. Prerequisites: One semester of Italian language or equivalent.

Course Notes
Intensive course held Mon through Thu, from Wed June 10 to June 25. First lesson held on Wed June 10 and one Fri lesson held on June 12.

Prerequisite
One semester of Italian language or equivalent. Unofficial transcript submission required.

3 semester credits. Italian destination cities immediately conjure up images of the art, food, fashion, wine, and culture in which their fame lies: fashion shows and La Scala in Milan, Renaissance art in Florence, Brunello wine in Montalcino, the Biennale and Carnevale in Venice. This course will explore how creative advertising strategies have been produced and implemented, their effect on city branding, and the proliferation of creative areas in destination cities. Additionally, students will gain an understanding of media planning and buying, including target audience identification, media strategy development, and evaluation of media options. Case studies of both well-established metropolises and developing destinations will be examined to provide practical insights into successful advertising campaigns.

Course Notes
Intensive course held Mon through Thu, from Wed June 10 to June 25. First lesson held on Wed June 10 and one Fri lesson held on June 12.

3 semester credits. Italian destination cities immediately conjure up images of the art, food, fashion, wine, and culture in which their fame lies: fashion shows and La Scala in Milan, Renaissance art in Florence, Brunello wine in Montalcino, the Biennale and Carnevale in Venice. This course will explore how creative advertising strategies have been produced and implemented, their effect on city branding, and the proliferation of creative areas in destination cities. Additionally, students will gain an understanding of media planning and buying, including target audience identification, media strategy development, and evaluation of media options. Case studies of both well-established metropolises and developing destinations will be examined to provide practical insights into successful advertising campaigns.

Course Notes
Intensive course held Mon through Thu, from Wed June 10 to June 25. First lesson held on Wed June 10 and one Fri lesson held on June 12.

3 semester credits. This course delves into the rich tapestry of the city, utilizing it as a dynamic classroom for developing and refining personal journal writing skills. Through on-site exploration, historical inquiry, and creative exercises, students will engage with the city’s diverse landscapes, cultural expressions, and historical narratives, translating their observations and experiences into evocative and insightful journal entries. Students will learn how to observe and engage with various techniques, styles, genres, and narrative structures in their journal entries, with the aim of fostering self-awareness and introspection. The approach of this course is based on experiencing the city as the academic space for learning and engagement. Classes are not held in a traditional, frontal-style setting; each lesson is carefully mapped for curricular content and featured locations: lectures, observations, exercises, analysis, and reflections on presented topics are held in relevant sites that are accounted for in the academic planning, syllabus, and related course material. Coursework and submissions will be regularly assessed on the MyFUA platform through daily assignments in addition to exams, papers, and projects. Learning through the on-site classroom approach fosters a deeper understanding of the cultural environment and how it is related to the subject of study represented by the course, and allows the overall experience to contribute to the students' academic and personal enrichment.

Course Notes
Intensive course held Mon through Thu, from Wed June 10 to June 25. First lesson held on Wed June 10 and one Fri lesson held on June 12. Meeting point: Via Sant'Agostino 46.

3 semester credits. This course looks at a variety of writing practices required of digital journalists and web writers, both in style and in subject matter. Students will gain experience writing diverse types of stories: investigative, news, feature, editorial, sports, entertainment, etc. They will learn how to write effectively for a targeted audience on a variety of digital platforms (such as websites including online versions of established media and wikis, blogs, applications and social media, multi-user communities and spaces, and smart device communication), document sources in a professional way, evaluate and critique their own publications, and about how online writing affects publication and interacts with social and civic participation. This course will also give students a further understanding of the principles, ethics, and practice of journalism in increasingly digitalized formats.  This class includes experiential learning with CEMI. Prerequisites: Foundational writing skills are not covered. Students are expected to apply a strong command of syntax, structure, and style according to the course topic.

Course Notes
Intensive course held Mon through Thu, from Wed June 10 to June 25. First lesson held on Wed June 10 and one Fri lesson held on June 12. This course includes a digital media writing project.

Prerequisite
Foundational writing skills are not covered. Students are expected to apply a strong command of syntax, structure, and style according to the course topic.

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 placement 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.

Prerequisite
Cover letter, CV, and material pertinent to the chosen area, interview. Portfolio of previous work, web back office experience.