University Manual

PALAZZI
Florence Association For International Education
FUA Florence University of the Arts
2012/2013
University Manual
This manual is authored by:
Palazzi Office of Communications, Grace Joh
Revised and Edited by:
Gabriella Ganugi, Palazzi Founder and President
Copyright © 2012 Palazzi FAIE, All rights reserved.
2
TABLE OF CONTENTS
What is Palazzi
Vision, Mission, Values
Palazzi Campuses, Locations, Accreditation and Facilities
Palazzi Academic Institutions
Palazzi Affiliations
Academics AT PALAZZI
Schools and Departments
Academic Policies
p. 4
p. 5
p. 7
p. 16
p. 17
p. 19
p. 22
Palazzi Study Abroad Programs Semester/Year - Fall and Spring, January Intersession, Summer Sessions
Short and Quarter Programs - Fall and Spring
p. 24
PALAZZI UNDERGRADUATE PROGRAMS
General Education Requirements, Communication & Interactive Digital Multimedia,
Hospitality Management, Liberal Arts
PALAZZI GRADUATE PROGRAMS
Customized, Service Learning, Master in Organizational Management with Endicott College,
Master in Sustainable Urban Design, Summer 9-Week Graduate Hospitality Apprenticeship
p. 27
PALAZZI CAREER PROGRAMS
Apicius International School of Hospitality
Baking and Pastry - Culinary Arts - Master in Italian Cuisine
Hospitality Management - Wine Studies and Enology p. 32
p. 33
DIVA Digital Imaging and Visual Arts
Visual Communication
Photography
FAST - Fashion Accessory Studies and Technology
Accessory Design and Technology
Fashion Design and Technology
p. 58
IDEAS - School of Interior Design, Environmental Architecture and Sustainability
Eco-sustainable Design
Luxury Design p. 84
J SCHOOL - 1 Year Program in Publishing
Concentrations in Art, Fashion and Food Publishing
p. 96
p. 72
ITALIAN LANGUAGE PROGRAMS AT SQUOLA
p. 104
SERVICE LEARNING at the School of Professional Studies
Internships, Community Service, Volunteer Work
p. 105
Mingle Department of Customized Programs
p. 107
ENRICHMENT PROGRAMS
p. 110
PRE-COLLEGE HIGH SCHOOL PROGRAMS
PALAZZI IN THE COMMUNITY
CCIS, Corridoio Fiorentino, F_AIR - Florence Artist in Residence, FEDORA, FLY
GANZO, Greenmapped Service Learning, INGORDA
p. 111
Student Life and Development Department
Student Services, Extracurricular Activities, Educational Field Trips, Housing
p. 119
2012-13 Academic Calendar
p. 121
Promotional Materials
p. 125
GUIDE TO ENROLLMENT PROCEDURES
p. 126
CONTACT INFORMATION
p. 129
p. 114
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WHAT IS PALAZZI?
Palazzi Florence Association for International Education is made up of the following academic entities:
FUA Florence University of the Arts, which gathers:
Apicius International School of Food and Wine Studies: School of Hospitality School of Hospitality, School of Sports
and Health Sciences
DIVA School of Digital Imaging and Visual Arts
FAST School of Fashion and Accessories Studies and Technology
IDEAS School of Interior Design, Environmental Architecture and Sustainability
ISB International School of Business
SQUOLA School of Center for Contemporary Italian Studies
SAS School of Arts and Sciences: School of Fine Arts, School of Global Studies, School of Horticulture, School of
Liberal Studies, School of Life Studies and Human Services, School of Professional Studies, School of Sciences and
Mathematics
J SCHOOL School of Journalism Communications and Publishing
School of Graduate Studies
and the following “In the Community” members for cultural integration:
•
•
•
•
•
•
•
•
CCIS Center for Contemporary Italian Studies, located at sQuola
Corridoio Fiorentino, the exhibition gallery at IDEAS/DIVA
GANZO Cultural and Eno-gastronomic Association operated by Apicius culinary students and faculty
Greenmapped Service Learning at ISB
FEDORA pastry shop operated by Apicius baking and pastry students and faculty
F_AIR, Florence Artist in Residence program at FUA’s School of Fine Arts
FLY Fashion Loves You vintage and emerging designers store operated by FAST students and faculty
INGORDA for Florence Campus Publishing for Palazzi’s publishing projects and 1-year publishing program
VISION
• Palazzi has the purpose of enriching international higher education for students and partner institutions
throughout the world.
• Palazzi’s name bears the core of our educational mission and philosophy: a group of prestigious, meticulously
renovated historic buildings, Palazzi, that have witnessed the civic, political, and economic life of Florence
for centuries that strive to bring innovation to the present and future in the midst of a rich historical context.
• Palazzi mirrors the contemporary face of Florence and invites its students and institutional partners to partake
in an educational endeavor the study abroad experience challenges and shapes the mind.
• Our institutions are one of a kind throughout all of Italy and Europe, and set the standard for international
education.
• We sustain our local culture by bringing to life the arts that have shaped our economy in the past and
creating a vital space for them for the present and future.
• We promote and nurture local, small green-mapped businesses that support sustainability and share with
our students their love, craftsmanship, and expertise.
• Palazzi is an integration project that allows students to break through the surface of the academic experience
abroad by offering opportunities that allow them to not only study, but to live the past and present while
building the future of Florence.
MISSION
All of the educational institutions belonging to Palazzi are cross-disciplinary and interrelated; students have open
access to all curricula and program offerings for a truly wide-reaching choice of areas of study. Palazzi is the
singular governing entity that unites the institutions and appoints designated Deans and Administrators to each.
The programs at Palazzi range from a variety of short-term up to Career Programs and four-year academic
programs offered in Florence, Italy. The main schools of our institutions address liberal and studio arts, business,
fashion and accessory design, hospitality management, culinary arts, food communications and publishing,
digital and visual media and imaging, and contemporary Italian language studies. These areas have been
developed and expanded with the fast growing changes in higher education and the demand for international
collegiate experiences. We are committed to excellence in learning and seek to carry out this mission by shaping
students who are sensitive towards global understanding as a result of their academic and social interactions
in Florence. Palazzi continually seeks to strengthen its relationships with international partners and is proud of
academic partnerships established all over the world. We are open to creating study abroad affiliations with
colleges and universities (community and 4-year, public and private) in order to foster academic collaboration
and create meaningful programs for the students of such institutions. We are members of several international
associations and organizations and participate in key global events each year.
Our presence in Florence contributes a new outlook on how humans approach learning here. The past centuries
have produced great minds in this city, whose works densely populate the streets. Palazzi proposes innovative
learning strategies that allow students to live in a historic city like Florence with the clarity, curiosity and creativity
that will enrich without a doubt the Florence that they will leave behind at the end of their studies.
VALUES
• The foundations of the institutions that constitute Palazzi are based on the following core concepts:
• Cross-cultural and interdisciplinary learning for students through direct interaction with the academic and
social fabrics of our institutions and the city of Florence;
• A full-immersion approach to our entire range of academic programs abroad whether created for short
term, short-term faculty-led, or long- or semester-term lengths of time.
• The practice of responsibility and integrity in relationships with our partners, a 100% personalized approach
that enables students and faculty from a partnering institution to rely upon the support system created by
Palazzi institutions and the partner.
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PALAZZI LOCATIONS AND CAMPUSES
FUA Florence University of the Arts belongs to palazzi Florence Association for international education, an
academic consortium of higher education institutions located in historical palazzi, or palaces, located through
Florence’s city center:
Palazzo Bombicci Guicciardini Strozzi Campus in Piazza Santa Croce
FUA Florence University of the Arts
APICIUS international school of hospitality
J SCHOOL School of Journalism, Communication and Publishing
ISB International School of Business
Palazzi Doni in Piazza Santa Croce
DIVA Digital Imaging and Visual Arts
IDEAS Interior Design, Environmental Architecture and Sustainability
Corridoio Fiorentino
Palazzo della Giosta near Piazza Sant’Ambrogio
FAST Fashion and Accessories studies and Technology
Palazzo Ramirez de Montalvo near Piazza Duomo
sQuola Center for Contemporary Italian Studies
Villa Brilli Peri near Piazza Santa Maria Novella
APICIUS Culinary Institute of Florence - School of Food and Wine studies
FEDORA pastry shop open to the public operated by the students of the Apicius Baking and Pastry Department
Ex-Teatro San Gallo near Piazza San Marco
F_AIR Florence Artists in Residence and FUA Fine Arts Department
Ganzo near Piazza Sant’Ambrogio
GANZO Cultural and Eno-gastronomic Association open to the public and operated by the students of Apicius
school of Food and Wine Studies
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PALAZZI ACCREDITATION
Palazzi collaborates with many institutions for the direct acceptance of credits, as indicated in the list of affiliates.
For students from non-affiliated institutions, US credit can be issued through Palazzi’s School of Record. Adhering
to the Guidelines of the Forum on Education Abroad, the University of South Florida (“USF”) serves as the School
of Record for Palazzi. Located in Tampa, Sarasota, St. Petersburg and Lakeland, Florida, USF is a global research
university that recognizes and promotes the benefits of international education, collaboration and engagement.
USF offers 232 degree programs at the undergraduate, graduate, specialist and doctoral levels, including 89
bachelor, 97 master, two education specialist, 36 research doctoral, and four professional doctoral programs.
USF is one of only three Florida public universities classified by the Carnegie Foundation for the Advancement of
Teaching in the top tier of research activities. For questions regarding the School of Record relationship, please
contact James Pulos, Assistant Director of Education Abroad at the University of South Florida.
FUA Florence University of the Arts is the academic member of Palazzi. It is accredited by the Region of Tuscany
delegated by the Ministry of Education (Accreditation number FI 0229). The Italian accreditation system has
established since 2005 that the government delegates to the regional governing bodies the implementation of
control and the acknowledgement of academic institutions in accordance with Italian law. Florence University
of the Arts gathers:
Apicius International School of Hospitality
DIVA School of Digital Imaging and Visual Arts
FAST School of Fashion and Accessories Studies and Technology
IDEAS School of Interior Design, Environmental Architecture and Sustainability
SAS School of Arts and Sciences
SQUOLA School of Center for Contemporary Italian Studies
J SCHOOL School of Journalism Communications and Publishing
ISB School of Business
School of Graduate Studies
FUA is also reviewed yearly for European quality certification:
Certified by IMQ S.p.A. – UNI ENI ISO 9001:2008 Cert. N. 9175.FLRU
PALAZZI FACILITIES
Palazzi members institutions are located throughout Florence’s city center in historical palaces equipped with
the most updated technologies and equipment, all facilities are equipped with free access to the Internet.
Palazzo Bombicci Guicciardini Strozzi (Corso Tintori, 19 and 21) in which are present lectures rooms for the SAS,
J SCHOOL, ISB and Apicius International School of Hospitality, with one 70 seat capacity amphitheater lecture
room plus seven different lecture rooms a media lab, a fully equipped darkroom with enlargers, music room,
administrative offices and headquarters of Ingorda for Florence Campus Publishing. Also there is a workout room
offering machines and classes with free access to all students and a dance lab. In the historically representative
rooms of the Piano Nobile is the Palazzi Library and a beautiful garden courtyard on the Arno River with panoramic
views completes the setting.
In Palazzo Doni (Via Magliabechi, 1) are the headquarters for the schools of DIVA Digital Imaging and Visual Arts,
IDEAS Interior Design, Environmental Architecture and Sustainability; and the J SCHOOL, as well as the Corridoio
Fiorentino. This building features 4 Media labs plus one printing lab equipped with last generation computers
and program, a 60 seat capacity lecture room and a professional photography studio. There is also a student
internet center.
Palazzo Ramirez Montalvo (Via dell’Oriuolo, 43) is the site for SQuola’s Italian language and culture programs
at the Center for Contemporary Italian Studies at FUA. The amphitheater-style Cinema Auditorium often hosts
conferences and events connected with the cultural life of the city. Other 5 lecture rooms, a language lab and
a student internet center complete the historical building that faces the Duomo of Florence.
FAST, the school of Fashion and Accessories Studies and Technologies is in Palazzo della Giostra (Borgo Pinti
20r). This is where the school of fashion connects with the city of Florence: a retail store (FLY Fashion Loves You)
with the student’s production is present besides a fashion media lab, a tailoring lab with sewing machines and
ironing stations, a knitwear lab with knitwear machines, a leather lab. A footwear lab and a straw lab, one of the
renowned artisanal techniques produced in Florence for centuries.
Apicius - School of Food and Wine Studies is in Villa Brilli Peri (via Guelfa 85, 114, 116), here are a pastry production
lab with products available for the public (Fedora), restaurant style line kitchens, individual workstation kitchens,
kitchens for private cooking classes, demo kitchens, lecture rooms equipped for food and wine appreciation,
two lecture rooms, a professional wine appreciation room, a computer and research lab classroom and two
computer and internet centers with outdoor patio.
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Ganzo (Via de’Macci 85/r) is the restaurant/café/exhibition space/cultural center operated by Apicius students
and faculty that features magazine reading room, open to all students and the community, an art gallery
for shows created by students and professional artists, comprehends also a lecture room, a fully operating
restaurant open 6 days a week for lunch and dinner service, a beverage service an outdoor patio and terrace,
a wine cellar, a dining area open to the public and a study and hangout space for students with free Wi-Fi
access.
A public gallery with large exhibition area, apartment and studio space for the F_AIR Florence Artist in Residence
program is located at the Ex-Teatro San Gallo campus (Via San Gallo, 45/r) for the fine arts departments
equipped with an art Studio, ceramic and sculpture lab and lecture class.
FUA Florence University of the Arts
VISION
• FUA was founded to promote and renew creative disciplines in a city renowned for its history-changing
innovations.
• To offer challenging academic programs that shape inquisitive minds capable of:
• Approaching academic disciplines with the mindset to deeply understand the principles of the past and how they are present in today’s context.
• Transforming learning, knowledge and cultural experiences into instruments that shape tomorrow’s future.
• Contributing to the local culture with the findings, research, and creations developed over the
course of study
• To provide the excellent professional and academic facilities at each campus, which not only provides
learning spaces but also enhances and inspire learning potential.
• To go beyond classroom learning by promoting student interaction with the convergence of the multicultural
societies and creative presences in the city of Florence. This is accomplished through the presence of Palazzi “In
the Community” members whose facilities and services are open to the public.
MISSION
• FUA is a multidisciplinary institution that seeks to offer dynamic possibilities of study through a rich selection of
academic institutions and departments.
• FUA unites communities, nationalities, compelling projects and studies capable of shaping the cultural
landscape of Florence.
• FUA encourages students to be challenged by both classroom and service learning for civic engagement,
and to challenge the weight of Florence’s glorious heritage in order to contribute to its future with a fresh mind
and open eyes.
• FUA strives to provide its students with an experience that goes beyond the Renaissance facade of Florence
by communicating to them that who we are and what they experience go beyond cultural stereotypes.
• FUA believes that each student should go back home with a clear concept of Florence and Italy that
includes a profound cultural understanding gained from integration with Florence and Italy. What they receive
from the experience is a life changed and newfound understanding and perspectives that they will carry in
their hearts for the rest of their lives.
VALUES
• A rich, stimulating course offering taught by an international faculty, spanning all areas of the
aforementioned institutions grouped under FUA and their specific departments and courses.
• An academic structure based on lectures, workshops, seminars, and laboratories that promote student
learning and creation.
• Quality, state of the art facilities located in historic palaces throughout the Florence city center.
• Opportunities for student exposure and interaction with the local culture through civic engagement and
service learning on both academic and extracurricular levels and cultural integration projects including the
on-going involvement available through Palazzi “In the Community” members.
CONTACT INFO
Corso Tintori 21 Firenze Italia 50122 / +390552469016 fax +390552476234 / www.fua.it
General Manager: Giulio Vinci, [email protected]
Academics: Deans Daphne Mazzanti, [email protected] and Laura Soave, [email protected]
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APICIUS International School of Hospitality
VISION
• APICIUS reinterprets the concept of hospitality and tourism in the international destination of Florence, where
the cityscape is teeming with traditional and contemporary structures sought by people from all over the world.
• APICIUS firmly believes in the importance of a cultural approach to hospitality by examining the unique context
of cities and countries in a global framework. Hospitality should and must be enhanced by the local culture of a
city, and our position and interaction within the city of Florence has the goal of culturally educating those who
visit through the hospitality industry.
• APICIUS seeks to shape students who make dynamic, proactive contributions to the areas of hospitality in Italy
during their studies and go on to become excellent professionals with the same impact in future destinations.
• APICIUS is deeply committed to making a prolific vital impact on the city of Florence not just for its obvious
touristic aspects but as a viable city, where city conservation and contemporary implementation complement
each other in a delicate balance, through its belief in eco-sustainable methods and didactics.
• APICIUS strives to provide its students with an experience that goes beyond cultural stereotypes and the tourist
facade of Florence.
• APICIUS believes that each student should return home with a clear concept of Florence and Italy that includes
a profound cultural understanding gained from integration with the city, its population, its art, and its culture.
What they receive from the experience is a life changed and newfound understanding and perspectives that
they will carry in their hearts for the rest of their lives.
MISSION
• To provide a professional and academic environment in which students gain expertise in the areas of business,
hospitality and tourism, culinary arts, wine studies, and publishing.
• To go beyond classroom learning by promoting student interaction with the convergence of the multicultural
societies in the city of Florence, achieved by unique practical experiences in direct contact with service areas
and the various professional figures who operate in these spheres.
• To redefine the idea of sustainability by rethinking how services and structures enhance local economies and
culture through a respectful balance of technology, innovation, and tradition.
• To positively sustain Florence’s reputation as a historic yet contemporary Italian cityscape in a globalized world
economy:
• Increase our efforts in favor of sustainable hospitality and tourism starting from our own structures and teaching methods.
• Promote student knowledge and capacity to recognize and actively participate in the conservation of the Florentine’s cultural and economic heritage.
• To shape students for careers in a rapidly developing industry that encompasses a wide range of
exciting, constantly evolving fields.
VALUES
• To offer a passionate, highly competent and international faculty; a broad curriculum, and state of the art
facilities that broaden our students’ horizons and perspectives.
• To enhance the concept of technical learning by integrating training opportunities into the curriculum,
allowing for students to be involved in cultural integration projects that require active participation in Florentine
and Italian society and that reward challenging professional experiences. One such example is the professional
internship program at Ganzo Cultural and Gastronomic Association open to the public, a place where cultures
and communities unite.
• An academic structure based on lectures, workshops, seminars, and laboratories that activate diverse types
of student engagement with study discipline.
• Exciting programs created for postgrad and professional studies offered for durations of 1, 2, and 4 years.
CONTACT INFO
Via Guelfa 86, 114, 116 Firenze Italia 50129 / +390552658135 fax +39055213114 / www.apicius.it
Corso Tintori 21 Firenze Italia 50122 / +390552469016 fax +390552476234
General Managers: Valentina Monacò, [email protected] - Daniela Chiaramonti, [email protected]
Academics: Dean Laura Soave, [email protected], Executive Chef Andrea Trapani, [email protected],
Academic Coordinator Camilla Carrega, [email protected]
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DIVA Digital Imaging Visual Arts
Studies are offered in digital photography, web design, graphic and eco-sustainable design.
VISION
• DIVA’s eye on Florence is like Renaissance architect Brunelleschi’s box invented to capture perspective
through light: what’s projected through the pinhole is the innovative vision created by our students studying in
this city which has been the cradle of artistic creativity since Renaissance times. Our role in this rich background
is to preserve its visionary spirit but not dwell upon it, to work towards a contemporary, innovative future.
• DIVA is an academic institution that offers studies in digital photography, rich multimedia, videomaking,
graphic design, and interior design in Florence.
• DIVA’s philosophy is literally a vision, one that seeks to train students to forge a new light and a new perspective
on how digital and visual arts reveal our surroundings.
• DIVA’s technological approach explores local and European surroundings as a living, dynamic canvas by
breathing new life and mobility into historical and traditional contexts, capturing the contemporary social
landscape and creating new scenarios for the images of tomorrow.
• DIVA supports sustainable media and design in its didactic methods and practices.
MISSION
• DIVA was founded as a new visual approach to education for digital media studies.
• To renew the image of Florence and the concept of esthetics as perceived over time through centuries of
artistic innovation.
• DIVA seeks to promote sustainable futures through digital media, design, and visual arts:
• Design programs that propose sustainable solutions for structures and interior spaces.
• Visual communication studies to develop proficiency in the use of visual design methods and technologies.
• Photography and video methods that use more responsible ways of consuming resources.
• To offer the most advanced technology in digital and rich media with constructive, interactive programs of
study and course curriculum.
• To shape students who are:
• Creatively conscious about the visual aspects of cities, landscapes, and environments.
• Choose responsible approaches to digital and paper production of their visual productions.
• Possess the technical abilities to elaborate what they creatively envision.
• Continue to widen their breadth of knowledge in the digital and visual arts.
VALUES
• Courses that promote the integration of students into urban and non-urban landscapes for a richer interpretation
of the visual and digital arts.
• State of the art facilities, the latest equipment for computers and software programs for fine art printing, studio
classrooms for hands on lab sessions, and an experienced staff for all student needs.
• An international faculty highly experienced in varied professions and from diverse backgrounds who involve
students to work on challenging projects.
• A challenging and extensive academic curriculum composed of lectures, workshops, and laboratories.
Structured programs for students who aim for professional development and future careers in the industry.
• Personal enrichment and exposure to the local community through exhibitions, shows, and cultural integration
projects.
CONTACT INFO
Via Magliabechi 1 Firenze 50122 / +39055244664 fax +390552478068 / www.divaflorence.it
General Manager: Giulio Vinci, [email protected]
Academics - Dean Daphne Mazzanti, [email protected]; Academic Coordinator Giulio Vinci
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FAST Fashion and Accessory and Technology
Studies are offered in fashion and accessory design, communication, and marketing.
VISION
• FAST sustains the local Florentine traditions of Straw, Leather, and Knit production.
• FAST sustains our local economy, using only local materials and resources.
• FAST is our present and our sustainable future.
• FAST aims to inspire students to find a new voice in their designs and projects through our project of integration
into the local Florentine culture.
• FAST is supported by local green-mapped small businesses that interact and share their expertise, cultural lore,
and craftsmanship with our international students.
• FAST’s vision does NOT seek to evoke nor cling to a glorious past but unites tradition with technology for the
following purpose: preserve local traditions and trade techniques while constructing a contemporary, forwardlooking future for the present and coming generations who will continue to create in Florence.
MISSION
• FAST was founded in order to bridge the widening gap between design and manual skills in fashion and
accessories.
• FAST has the objective of integrating the current cultures in Florence.
• To offer students a hands-on experience that allows them to acquire a real knowledge of the materials and
how to create fashion and explore the concept of beauty based on local resources.
• To provide a laboratory experience where the fresh eyes of students and seasoned expertise of instructors who
come from the artisanal, professional, and academic fields will result in exciting proposals in the fields of fashion
and accessories.
• To add a new perspective to Florence’s longstanding position in fashion design and accessories.
• To explore and implement environmentally intelligent practices in the areas of fashion and accessories in two
ways: preserving the local microcosm of traditional techniques and the search for alternative approaches to
the production process that produces less environmental waste and damage.
VALUES
• Cultural and technical support from local green-mapped small businesses, which support our international
students by sharing their expertise and cultural lore.
• An international teaching staff whose backgrounds include professional and academic experiences in the
fashion industry and currently practicing artisans.
• Cutting edge and equipped lab facilities at the Palazzo della Giostra campus in Borgo Pinti where students will
create hands on assignments for fashion shows and projects.
• A challenging and varied academic curriculum composed of lectures, workshops, and laboratories.
• Structured programs for students who aim towards professional development and future careers in the industry.
• Opportunities for exposure and integration in the local community through fashion projects, shows, and events.
CONTACT INFO
Borgo Pinti 21r 50121 Firenze / +390552260209 fax +390552476234 / www.fastflorence.it
General Manager: Giulio Vinci, [email protected]
Academics: Dean Daphne Mazzanti, [email protected]; Academic Coordinators Sabrina Fichi, [email protected]
and Valeria Lasalvia, [email protected]
10
IDEAS Interior Design, Environmental Architecture and Sustainability
Studies are offered in Architecture, Design, and Restoration.
VISION
All arts are contemporary and visionary
• IDEAS is an academic institution offering focused studies in:
Architecture Studies
Sustainable Architecture and Design
Interior and Visual Design
Product and Luxury Design
Architectural Restoration and History of Architecture
• IDEAS is like a new piazza in Florence, an open area where the dialogue about buildings, spaces, designs,
and landscapes opens up new horizons in the city.
• IDEAS rethinks the concept of place from a cultural and community point of view by using the basis of
architectural and design studies in order understand how human value is achieved in physical spaces.
• IDEAS interprets the Renaissance as it should be discussed in Florence: not as a relic of the past but a
contemporary term for today and tomorrow. The school respects the longstanding tradition of Italian structural
esthetics and functionality while seeking to generate innovative interpretations of architecture and design.
• IDEAS’ philosophy is to enhance and sustain the quality of the human environment through the study of
architecture on different scales, from design to multifunctional buildings.
• IDEAS believes that students, with their international backgrounds, can have a dynamic impact on their
surrounding landscape. The environment of Florence with its bustling life, tourism, culture, and arts will open up
our students to life-changing perspectives and the institution’s vision seeks to create a space in which student
and city can freely exchange and ultimately, change.
• IDEAS offers study abroad courses and two professional certificate programs in eco-sustainable and luxury
design.
MISSION
• To provide a educational environment that sustains the practices of design, planning and management
applied to the fields of architecture, sustainability and historical preservation.
• To redefine and challenge the historical concept of the Renaissance through contemporary practices of
design, architecture and sustainability in a city where the past is an everyday reality.
• To build an education that develops the relationship between intellectual growth and creative activity.
• To develop post-studies professional competence through studio-based curriculum, research, portfolio
maturation, and independent learning in addition to the regular coursework.
• To encourage students to benefit from a multitude of learning experiences whether through contact with the
rich backgrounds of our faculty, interaction with the city, and involvement with fellow students and the city’s
locals. These human interactions can deepen the student’s relationship with the city and how its structures are
lived in/experienced, and therefore inspire his or her approach to architectural studies and projects.
• To ultimately shape individuals who become a part of the living landscape in Florence through their academic
and extracurricular contributions.
VALUES
• Dedicated studies that cultivate the integration of students into the constructed environment of contemporary
landscapes.
• Facilities equipped with state of the art computer and software technology for enhanced approaches to
architectural design and planning.
• Experienced, international faculty offers challenging academic experiences in the classroom and in the field.
• Professional staff available during studio lab sessions that involve students in the hands-on aspect of their
studies and provide a space where their research and creativity can flourish.
• Opportunities for enrichment and exposure to the local community through projects, shows, events, and
internships.
CONTACT INFO
Via Magliabechi 1 Firenze 50122 / +39055244664 fax +390552478068 / www.ideasflorence.it
General Manager: Giulio Vinci, [email protected]
Academics: Dean Daphne Mazzanti, [email protected]; Academic Coordinator Giulio Vinci
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sQuola Center for Contemporary Italian Studies
Studies are offered in aspects of Italian culture such as language, society, and literature.
VISION
SQUOLA is an academic institution in Florence dedicated to transforming the meaning of learning the Italian
language by teaching an understanding of what it means to be an Italian speaker today, immersing students
in Italian culture, and encouraging students to go beyond the textbook and learn outside the classroom by
speaking Italian often and experientially to local Italians and friends.
• SQUOLA exposes its students to the changing realities of Italy today.
• SQUOLA is an integration project that takes its students beyond memorized words and towards acquiring a
real grasp of sounds and nuances.
• SQUOLA seeks to offer a complete, contemporary, culturally and sociologically rich vision of the Italian
language in the city that gave birth to linguistic pioneers such as Dante and Boccaccio.
• Why the Q? SQUOLA is a scuola, school, that seeks to surround students with cultural and linguistic immersion
and to leave a lasting, visible mark on their experience like the descender (downward tail) that renders the letter
unique in the alphabet.
• SQUOLA is an academic institution in Florence dedicated to transforming the meaning of Italian language
learning by teaching what it means to be a contemporary Italian speaker, immersing students in Italian culture,
and encouraging students to go beyond the textbook and learn outside the classroom by speaking Italian
experientially through projects involving the local culture.
MISSION
• To offer intensive immersion programs - short and long term - for students in combination with internships,
volunteer and community service positions where they put into practice their language skills.
• The contemporary approach of SQUOLA goes beyond traditional learning methods by teaching students how
to speak and live in the Italian culture and society.
• To create a bridge, through interdisciplinary linguistic studies, between the international student and the
Italian/Florentine experience.
• To promote an open forum that hosts academic gatherings, conferences, and conventions on contemporary
Italian studies.
• To lead integration programs to unite the local, student, and international communities in Florence such as:
thematic events, lectures, and cinema programs.
VALUES
• An innovative intensive language program suited for individuals with a serious interest in maximizing progress
during their studies in Florence. Program duration can last from 3 weeks intensive to a full semester with internship
and volunteer opportunities.
• A faculty of international academics and professionals to complement the educational and cultural mission
of the PALAZZI institutions.
• Dynamic, modern facilities that offer the latest learning technologies in a completely restored historic palazzo
just beyond the Duomo, equipped with high-tech language labs and classrooms, computer center, reading
room and lounge for students, and an amphitheater style cinema room for didactic use or thematic events such
as film series open to the public.
• Programs open to the public, proposed and managed by an international Advisory Board:
• Workshops for teachers of Italian and Italian studies.
• Institutional conferences, book launches, and cinema events.
CONTACT INFO
Via dell’Oriuolo 43 Firenze 50121 / +39055480272 fax +390552381412 / www.squolaflorence.it
General Manager: Francesca Bocci Benucci, [email protected]
Academics: Dean Daphne Mazzanti, [email protected]; Academic Coordinator Francesca Bocci Benucci
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SAS School of Arts and Sciences
The School of Arts and Sciences offers undergraduate and graduate studies spanning the spectrum of
humanistic, artistic and scientific studies at FUA. The institution’s position in Florence combines the city’s historic,
world-changing achievements in the above three areas with its contemporary innovations and challenges in
order to cultivate a culture of knowledge that can be applied by today’s and tomorrow’s global citizens.
Beyond the research-based and expressive aspects of the School’s academics, the departments grouped
under the School of Professional Studies enact an active learning component through community and civic
engagement to not only Arts and Sciences but to all academic disciplines at FUA.
The School of Arts and Sciences are subdivided into the following schools:
School of Fine Arts
School of Global Studies
School of Horticulture
School of Liberal Arts
School of Life Studies and Human Services
School of Professional Studies
School of Sciences and Mathematics
The School’s mission is:
To educate through a sense of discovery and intellectual growth in the sciences, arts and humanities.
To provide the foundations of knowledge, culture, creativity, intellectual curiosity in order to prepare students for
significant interaction with the environment, society and community.
To promote academic opportunities for service learning and civic engagement through initiatives, presentations,
events and performances open to the public and aimed at contributing to the local culture.
To foster a sustainable society by teaching diversity and intercultural strategies through a multicultural education.
To expand students’ skills of research and communication in the visual, performed and written form.
To share students’ artistic, humanistic and scientific experiences both locally and globally, academically and
professionally.
The highly qualified faculty of the School of Arts and Sciences come from diverse international, academic
and professional backgrounds. Professional figures ranging from academics, artists, authors, journalists,
scientific researchers, historians, to global communicators and advocates offer their compelling expertise and
experiences with the student body. Faculty members are engaged in developing and fine-tuning students’
academic studies as well as guiding them in their cross-cultural connection to their studies in Italy and offering
professional insight on how to apply acquired knowledge to future life paths.
The School’s ongoing civic engagement occurs in various forms and disciplines. It regularly hosts with FUA’s
Center for Contemporary Studies at sQuola and SUNY Stony Brook an interdisciplinary conference on yearly
academic themes in Florence. The Fine Arts campus creates and exhibits contemporary art shows through the
public gallery at F_AIR Florence Artist in Residence where current residencies as well as local/international artists
participate throughout the year.
The programs range from a variety of short term up to Career and four-year academic programs:
Undergraduate 4-year program in Liberal Arts with majors in: Humanities, Contemporary Italian Studies, Fine Arts
Study Abroad Programs, short and long term
CONTACT INFO
Corso Tintori 21 Firenze Italia 50122 / +390552469016 fax +390552476234 / www.fua.it
Academics: Dean Daphne Mazzanti, [email protected]; Academic Coordinator Simonetta Ferrini, [email protected]
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ISB School of Business
The School of Business offers a wide range of lower and upper division courses aimed at providing a qualified
academic knowledge enriched by an in-depth examination of the specific Italian productive framework.
Blending theory with practice, its courses constantly connect lectures to real-world situations and contexts and
give students experiential learning opportunities characterized by an international perspective, a broad and
planned use of technology, an empirical instruction and partnerships with local businesses and major companies
and firms.
The School of Business, while providing a curriculum which is marked by global demands and ever-changing
financial landscapes, complements such a wide educational breadth with the experience of leading Italian
excellence and successful, local business experiences, providing students with a learning capable to form
qualified and competitive professionals and to encourage opportunities.
The School mission is:
To promote in students a knowledge of global economic and strategic challenges by means of a multicultural
educational experience based on international and local models and grounded in the realities and the
practices of the business world.
To develop the students’ ability to understand organizational choices and to advance corporate performance.
To stimulate capacities to implement change through effective leadership and communication insight.
To promote sustainability and support responsible business practices through critical thinking, technology and
innovation.
To offer connections between strictly economic subjects which have been often segregated and modes of
thought drawn also from other disciplines, as sociology, history or philosophy.
To attract and nurture students’ sensitivity to the unique cultural context able to bring innovation to the present
and the future.
Its location in a cultural and economic setting focused on the appreciation and enhancement of local resources
allows students to appreciate learning about a remarkable historic tradition renewed by the latest reflections
on global trends.
The school offers a broad selection of courses in the following Departments:
Accounting and Finance (AF)
Arts, Entertainment and Media (AM)
Decision Sciences (DS)
Economics (HS)
Entrepreneurship Resources (ER)
Management (MA)
Marketing (MK)
The various departments cover classic business and finance studies, strategic and managerial areas, technology
and global innovations. The scope of their curriculums encompasses the most diverse disciplines and fields
such as leadership, teamwork and workplace efficiency, the environment, fashion and luxury brands, consumer
behavior, sports, food, the arts and ethics.
The School of Business faculty is composed by highly qualified academics with a sound experience also in
related professional fields and it aims at offering students the possibility to learn with the support of theoretical
and empirical experts in the different subjects. Student advising, cross-curricular teaching tools, innovative
teaching practices (which include traditional lectures, case studies, consulting projects, site visits and business
simulations) and a constant connection to the local territory align students with their academic requirements
and future career objectives.
The School of Business works closely with the School of Hospitality and the School of Fashion and Accessory
Studies and Technology to provide a sense of the multidisciplinary dimension of economic and financial subjects.
CONTACT INFO
Corso Tintori 21 Firenze Italia 50122 / +390552469016 fax +390552476234 / www.fua.it
General Manager: Giulio Vinci, [email protected]
Academics: Dean Laura Soave, [email protected]
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J SCHOOL: School of Journalism, Communication and Publishing
The School of Journalism, Communication and Publishing offers five distinct departments in the following
disciplines:
PUBLISHING (PU)
CREATIVE ADVERTISING (CR)
FOOD COMMUNICATIONS AND PUBLISHING (FC)
MASS COMMUNICATION (MC)
JOURNALISM (JL)
The above departments have been developed in order to create within the higher education experience
an opportunity to practice such disciplines in a global context that provides at the same time an extremely
unique local field of study.
The School Mission is:
To provide the communicative tools to uncover the surface of cultures, societies, and urban movement within
Italian landscapes through its departments of Journalism.
To face the ethics and evolution of communication in the spheres of human interaction and digitalization
through its departments of Communication.
To sustain and develop creative expressions and interpretations in both printed and electronic form through its
departments of Publishing.
To promote student integration within the professional sphere of Florence. The central position in the city
center offers immediate, transversal access to the rich stratification uniting the past, present, and future
coexisting within the city. Florence’s position as one of Italy’s principal cities is home to important publishing
houses, regional headquarters of national newspapers, and communication agencies. An active, dynamic
presence of the professional realities related to the School’s academic disciplines create a stimulating study
environment for our students.
The School is located in the Santa Croce area of Florence’s historic center. Courses are conducted in two of
Palazzi FAIE’s campus buildings, Palazzo Bombicci Guicciardini Strozzi and Palazzo Doni.
Our faculty is composed of a dedicated group of academics and professionals from engaging backgrounds
and experiences. Writers, poets, journalists, publicists, researchers, graphic designers and publishers regularly
hold courses in each academic session. Our journalists and publicists are pooled from those recognized by
Italy’s national registers of journalism and publicity, our faculty comes from international backgrounds, several
have taught for graduate and post-graduate levels, and those who come from professional careers have
worked on or are currently conducting projects with prominent entities, publications, and organizations.
The School works closely with the university press of Palazzi, Ingorda for Florence Campus Publishing, which
produces textbooks and publications specialized in travel, art, and gastronomy.
The School sustains Blending newsletter and magazine is also run in the School’s headquarters. These
periodical publications are created on a monthly and semesterly basis and are produced in collaboration with
the students and faculty of Palazzi.
Online media tools such as CiboChat, the collaborative, Florence-based gastronomy blog of Palazzi is also
sustained by the School.
We are proud to support the Florence Writers Conference, the winter location for Stony Brook Southampton’s
MFA Program in Creative Writing. NY Times bestselling authors, nationally recognized poets and essayists
regularly teach for both editions.
PROGRAMS OF STUDY
Academic programs are offered on various bases:
Career Programs
Study Abroad Programs
CAREER PROGRAM: 1 YEAR IN PUBLISHING
The year-long program in publishing begins with a study of fundamentals and moves onto a concentration in
the advanced skills in the specific areas of gastronomy, fashion, and art. Particular focus is given to magazine
and book publishing and the unique structure of the program allows students to partake in ongoing publishing
projects. Each semester is divided into core required for all and seminar courses based on a student’s chosen
concentration.
CONTACT INFO
Corso Tintori 21 Firenze Italia 50122 / +390552469016 fax +390552476234 / www.fua.it
General Manager: Giulio Vinci, [email protected]
Academics: Deans Laura Soave, [email protected] and Daphne Mazzanti, [email protected];
Academic Coordinator Grace Joh, [email protected]
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PALAZZI AFFILIATIONS
The following international institutions are associated/affiliated with Palazzi:
Adelphi University
American Hospitality Academy - Philippines
Antalia Cookery & Culinary Art Academy (MASA)
Arkansas State University
Austin Community College
California State Polytechnic University - Pomona
Central Michigan University
Centro Universitario Belas Artes de Sao Paulo
Centro Universitario Feevale Brasil
College of Mount Saint Vincent
Contra Costa Community College
Diablo Valley College
Dundee College
Eastern Illinois University
Endicott College
Fairfield University
Fairleigh Dickinson University
Fairmont State University
Farmingdale State University
Florida International University
Fundacao Armando Alvares Penteado - Brasil
Fundacao Universidad Empresarial Siglo 21 - Argentina
Grand Valley State University
Greenville Technical College
Indiana State University
Instituto Tecnologico Monterrey
Jacksonville University - IEP
Johnson & Wales University
Johnson County Community College
Kenai Peninsula College
Kodiac College
Lake Land College
Lynn University
Matanuska-Susitna College
Middlesex County College
Milwaukee Area Technical College (MATC)
Minneapolis College of Art and Design
Mizzou (University of Missouri)
Monroe Community College
New Jersey City University
New Mexico State University
New York City College of Technology
Northern Essex Community College
Northwood University
Pace University
Penn State University
Plato College of Higher Education
Point Park University
Politecnico Grancolombiano
Pontificia Universidade Catolica de Minas Gerais
Prince William Sound Community College
Purdue University Calumet
Queens College/CUNY
Robert Morris University
San José State University - California
Seoul Mode Fashion College
Silver Mountain School of Hotel Management
Southwest Minnesota State University
South Seattle Community College
Stony Brook University/SUNY
Suffolk Community College
Susquehanna University
Syracuse University
Tompkins Cortland Community College
Transylvania University
Trident Technical College (Charleston)
University of Florida
Universidad Panamericana
Universidad S. Ignacio de Loyola
Universidad Tec Milenio
Universidad Veiga de Almeida
University of Alaska Anchorage
University of Central Florida
University of Memphis
University of San Diego
University of South Florida
University of the Philippines
Washington State University
Washtenaw Community College
Western Connecticut State University
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ACADEMICS AT PALAZZI
SCHOOLS AND DEPARTMENTS
The PALAZZI academic catalogue is organized by Schools and further subdivided in specific departments.
Initials in parenthesis next to titles of schools and departments refer to the course codes.
School of Business (BU)
Accounting and Finance (AF)
Arts, Entertainment and Media (AM)
Decision Sciences (DS)
Economics (EC)
Entrepreneurship Resources (ER)
Management (MA) Marketing (MK)
School of Digital Imaging and Visual Arts (DI)
Digital Media (DM)
Photography (PH)
Video Production (VP)
Visual Communication (VC)
School of Fashion and Accessory Studies and Technology (FT)
Accessory Design and Technology (AD)
Fashion Design and Technology (FD)
Fashion Communication and Publishing (FC)
Jewelry Design (JD)
School of Fine Arts (FA)
Art Education (AE)
Ceramics (CE)
Classic Photography (CL)
Creative Arts (CA)
Mixed Media (MM)
Painting and Drawing (PD)
Printmaking (PM)
Sculpture (SC)
School of Food and Wine Studies (FW)
Baking and Pastry (BP)
Culinary Arts (CA)
Wine and Culture (WC) & Wine Expertise (WE)
Dietetics and Nutrition (DN)
Food and Culture (FC)
Food, Family and Consumer Sciences (FS)
Food Communications and Publishing (FC)
School of Global Studies (Gu)
Anthropology (AN)
Happiness Sciences (HS)
Multicultural Diversity and Gender Studies (DG)
Peace Studies (PS)
Sustainable Development (SD)
Urban Studies (US)
School of Horticulture (HC)
General Horticulture (GH)
Urban Territory and Landscape Planning (LP)
Viticulture & Olive Tree Culture (VO)
School of Hospitality (HP)
Department Of Hospitality and Tourism (HT)
Department Of Restaurant Food and Beverage Management (FB)
Department Of Hotel And Lodging Management (Hl)
School of Interior design, Environmental Architecture and Sustainability (Id) Architecture And Suistainability (Id)
Architectural Studies (DA) Sustainable Architecture and Design (SA)
Interior and Visual Design (ID)
Product Design (PD) Architectural Restoration and History Of Architecture (R)
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School of Italian Studies and Linguistics (IS)
Italian Language (IT)
Italian literature (IL)
Italian Studies (IS)
School of Journalism, Communication and Publishing (CP)
Publishing (PU)
Creative Advertising (CR)
Food Communications and Publishing (FC)
Mass communication (MC)
Journalism (JL)
School of Liberal Arts (LA)
Art History (AH)
Cinema and Theatre Studies (CT)
Classical Studies (CS)
Comparative Literature (CL)
Creative Writing (CW)
Criminology (CR)
Geography (GE)
History (HS)
Dramatic and Performing Arts (PA)
Music Studies (MU)
Political Science and International Relations (PS)
Psychology (PY)
Philosophy (PL)
Religious Studies (RS)
School of Life Studies and human Services (LS)
Environmental Studies (ES)
Sociology (SO)
School of Professional Studies (PS)
Community Services and Volunteer Projects for Credits (CS)
Experiental learning (SP)
Internship (IN)
Portfolio Development (PD)
Department of Postgraduate Offerings
School of Sciences and Mathematics (SM)
Biology (BO)
Chemistry (CH)
Mathematics (MA)
Physics (PH)
School of Sports and Health Sciences (SH)
Department of Physical Education and Physical Therapy (PP)
Department of Sport Sciences (SS)
School of Graduate Studies
APICIUS International School of Hospitality
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ACADEMIC POLICIES
All of our courses are taught in English, with the exception of Italian language and those courses, which indicate
that they are taught in Italian. all academic courses aim to provide students with the possibility of enhancing
their social, intercultural, and professional experience. The Palazzi academic catalogue is organized into “academic schools” and further subdivided in to specific departments. each course has a unique course code that
reflects the school, department and level.
Course Numbering System
All of the undergraduate courses are numbered in the following manner:
100 - 299 lower division courses
300 - 399 upper division courses
400 - 499 Introductory courses to graduate studies
500 – 599 lower division graduate studies
600 – 699 upper division graduate studies
The first 2 alpha characters designate the “school” within the Palazzi institutional system: LA - School of Liberal
Arts the second pair of alpha characters designates the department within the school. the third set of alpha
characters designates the course within the department. the numerical characters designate the level of the
course.
For example: LA AH RA 300 - Renaissance Art in Florence
LA: School of Liberal Arts
AH: Department of Art History and Architecture
RA: Renaissance Art
300: upper division course
Credits and hours
Course credit is awarded on a semester as well as quarter basis. Some courses, according to their specific nature and course content, include both lecture/lab studio hours; these are specified in the course description.
Italian Language requirement
All semester (Fall and Spring Semester) and career development certificate students are required to enroll in an
Italian language course or equivalent. Students are not required to take Italian during the Intersession or summer
sessions. Please refer to the individual program descriptions for full details.
Seminars
Free elective students may select seminars among their course selections if they are majoring in that field of study. They may receive credits upon approval from their home institution. Artists and professionals may also enroll
in seminars for their own personal enrichment and professional development.
Additional Fees
Certain courses require additional fees to cover the costs of consumable materials, specialized equipment as
well as field-trips. In addition students enrolled in culinary programs must purchase a professional kit order to participate in the program. Students will be informed by their instructor on the first day of class the exact amount as
well as what it covers. All required materials are detailed in the course syllabus. Examples of items which require
additional fees include, but are not limited to: fieldtrip travel, museum and site entry and reservation fees, materials for studio art courses, culinary equipment, ingredients and uniforms.
Registration changes - Final registration
For Fall and Spring semester a one-week late registration and add/drop period takes place during the first week
of the semester. The last day to drop is the first Friday of the first week of semester. All changes after that date will
be recorded as a W on a students transcript (after the 9th week of courses any changes are recorded as a WF
on a students transcript). Students are entitled to one add and one drop each semester. During the 3/4 week
sessions, students are allowed to make changes only on Orientation day prior to the first day of class. No changes are permitted during the January intersession. Level change in an Italian language course does not apply.
Withdrawal
Any voluntary withdrawal after classes have begun must be officially registered. Students must fill out the required form and returning it to the Registrar’s office. Once this procedure has been completed, the student forfeits
his/ her course credits as well as his/her tuition and fees. Transcripts will be issued with a W next to each course
(any course dropped after the 9th week of courses will be marked at a WF). Students who drop their courses
without going through the procedure outlined above will receive a failing grade and will receive an F on their
transcripts.
It is the responsibility of the student to become familiar with Palazzi policies, procedures and deadlines. Refer to
the Academic Calendar published each semester in the Course Schedule for specific deadlines.
19
Palazzi reserves the right to cancel or combine classes; to change the time, dates or places of meeting; or to
make other necessary revisions in class offerings. Palazzi Academic member Institutions may discontinue at any
time if enrollment falls below expected levels.
Syllabus
The course syllabus is the student guide to the course. Students should receive a syllabus at the beginning of
each course that describe the course, policies within the course, and procedures that govern the delivery of
the course. Students are responsible fro obtaining the syllabus and understanding the course policies in the syllabus. Any questions regarding information in the syllabus should be directed to the instruction for clarification.
Students are responsible to be aware of any site visits, makeup days or extra course activities which may occur
on days or at times other than the scheduled class meeting times.
Attendance Policy
Academic integrity and mutual respect between instructor and student are the foundation of any academic
institution. This is reflected in the attendance policy. Class attendance is mandatory and counts towards the
final grade. The number of absences is based on the number of class meetings missed. Students who arrive late
or depart early from class may be counted as absent.
Academic Honesty and School Behavior Policy
During orientation students are required to sign an agreement regarding Academic Honesty and rules of behavior. Students are expected to maintain the highest standards of academic conduct. Violations of the Academic Honesty Policy includes: cheating, plagiarism (including from the Internet), fabrication, falsification or other
physical theft. All forms of Academic Dishonesty are at odds with our mission and the educational experience
and are amongst the gravest offenses a student can commit.
Cheating: Intentionally using or attempting to use unauthorized materials, information or study materials in any
academic assignment (homework, paper, quiz, presentation or examination).
Plagiarism: Accidentally, knowingly or intentionally representing the words or ideas of another as one’s own in
any academic assignment (homework, research paper, presentation, quiz or examination).
Dishonesty Conduct: Academic dishonesty includes, but is not limited to, the following:
• Theft of a quiz or examination.
• Submission of a paper purchased from a paper millor written by another. This includes wappingpapers in
on-line forums with other students.
• Alteration, theft or forgery of university documentation.
• Intentionally delaying submitting work or the delaying of an examination to gain an unfair advantage.
Procedures and Penalties for Violation of Academic Honesty:
An instructor who has evidence of a violation of the Academic Honesty policy may avail themselves of the
following options:
• Discuss and assess the situation, in terms of gravity of the offence and motivation, with the student.
• Issue an oral / written reprimand to the student.
• Request that the student repeat the assignment or retake the quiz or examination. In such cases, the
• assignment or exam may be significantly different from the original.
• Lower the grade of the assignment in question.
• Assign the student a grade for the assignment in question.
• Assign the student a grade for the entire course in the case of a serious or repeated offense.
Student Conduct Policy
Please refer to the Academic Catalog or Academic Handbook for policies on student conduct and behavior,
alcohol, assault and fighting, and sexual harassment. Palazzi’s mission is to create a stimulating cultural environment that fosters both creative and intellectual growth. In order to provide such an environment, we have
established rules of conduct consistent with this goal. When a student enrolls, he/she agrees to abide by the
established rules of conduct, both while on and off campus. Palazzi institutions, acting through their respective
Dean, reserve the right to administratively separate a student for health or psychological reasons whenever
there is concern for the safety or well-being of the student or others.
Grading System and Guide
The grading scale below is used in establishing your final course grade:
A 93 100% A- 90 92 % B+ 87 89 % B 83 86 % B- 80 82 % C+ 77 79 % C 73 76 % C- 70 72 % D 60 - 69 % F 0 - 59%
F: Failure In the case of failure due to excessive absences the procedure outlined under attendance Policy will
apply.
W: Official Withdrawal Students may withdraw from a course at any time until the 9th week of the semester.
(See academic calendar for exact date). Please note that this applies to the Spring/Fall semesters only. During
Intersession and Summer sessions, a student may withdraw from a course until the end of the second week. (See
academic calendar for exact date).
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WF: Late Withdrawal - Is assigned to students who do not withdraw by the final withdrawal date as established
in the academic calendar.
I: Incomplete - is not permitted.
Audit - Is not permitted.
Pass/ Fail - is not permitted.
Extensions - During the summer sessions there is NO provision for an extension for any reason.
Grade Point Average
Palazzi member Institutions uses the 4-point system as a mesure of scholastic success. Acedemic letter grades
carry the following values:
A = 4.00; B = 3.00; C = 2.00; D = 1.00; F = 0.00
Midterm and Final Exams
All students must take midterm and final exams at the established exam time and date indicated in the course
syllabus. Students will not be excused from or allowed to take exams early.
Transcripts
Final transcripts are released by the Registrar’s Office within 6 weeks of the conclusion of each semester or
summer session. The transcripts of students who have registered through a US university/college study abroad
program will be mailed directly to each program. Students who have registered independently must fill out a
Transcript Request Form during the course of the semester/summer session. Transcripts will be withheld from students who have not satisfied their financial obligations with the institution.
Grade Disputes
Palazzi is dedicated to fair and accurate appraisal of students’ coursework. When disagreements arise over final
grades assigned for a course, students and faculty are to follow the procedures below for resolving the dispute.
No formal grade dispute procedure will be invoked when the magnitude of disagreement is less than one full
letter grade. A student who wishes to file a Grade Dispute must contact their home University or agency as soon
as possible and by no means later than six months after the end of the session. Students should never contact,
for matters of Grade Disputes, the professors directly. The complaint must be in writing and must identify the
course, semester, grade received and the reason for the appeal. The students shall assemble all relevant class
material (syllabi, returned assignments, tests, papers, etc.) distributed or returned by the instructor to the student.
These materials need to be put together within two weeks of the date of the written appeal. In case the student
cannot produce all such documents, the grade dispute ends here with no grade change.
Concurrently the instructor will assemble all relevant material retained for this student (final exam, midterm, etc.)
within two weeks of the date of the written appeal. A copy of these documents along with the syllabus, grade
report, and the instructor’s written response to the student appeal, are to be forwarded by the instructor to the
School Chair. The Chair or Dean will refer a blind copy of the relevant material to a nominated Appeal Board.
The instructor of the course in question cannot serve as an appeal board. The Appeal Board shall convene no
later that 25 working days after the submission of the Official Grade Dispute Request and after reviewing all relevant material, the Appeal Board shall make the final decision of grade assignment. The decision is not subject to
appeal. The Appeal Board chair will notify the Dean, Chair, Student Appellant, instructor, and, in case that the
original grade is changed, the Registrar’s office.
Learning and Physical Disabilities
PALAZZI member institutions are committed to providing all students with a comfortable, productive and nondiscriminative academic environment. Assistance is offered to students who have demonstrable and/or documented learning disabilities upon request submitted before arrival in Florence. Students should note that they
may not have the same level of services and facilities available to them as their home institution.
PALAZZI member institutions offer separate exam rooms, extra time for exams, and the use of one’s laptop computer for written exams. All other accommodations must be negotiated on a case-by-case basis in advance of
the student arrival in Italy and may require additional fees.
Students are obliged to notify the registrar prior to the start of the semester of any learning disability should they
wish to request accommodation. Notification or documentation of a learning or physical disability may not be
submitted once the term has started. Every effort will be made to accommodate students with physical disabilities. It has been the experience of member institutions that students with mobility difficulties find the city of
Florence to be an uncomfortable environment with its ancient, cobble stone streets, narrow and uneven pavements, steep steps, and lack of
elevators.
Non-discrimination Policy
Institutional policy prohibits discrimination against current or prospective students and employees on the basis of
race, color, sex, religion, national origin, age, disability, sexual orientation or any other legally protected
characteristic.
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Palazzi Study Abroad Programs
Studying abroad at Palazzi offers flexible options throughout the year. The following sessions are held at our
campuses in Florence:
•
•
•
•
•
Semester/ Year
January Intersession
Summer Sessions
Fall Short Programs, Spring Short Programs, Quarter Programs
Special Sessions
PLEASE NOTE:
• Course schedules are viewable at www.fua.it for a complete list of courses offered in all academic
sessions. Academic calendars are available with dates according to the sessions.
• Please note, course selections may be subject to change depending on enrollment and availability.
• Always check for the approval of credit loads in any given academic session.
• Individual brochures are available for all special and highlight programs.
• Students who wish to earn more credits per session must receive approval from their Home Institution.
SEMESTER/YEAR – Fall and Spring
Fall and Spring semesters run for 15 weeks from early September to mid December and late January to mid
May.
• Regular 3 credit courses are held once a week.
• Students can take up to 15 credits (Students who wish to earn more than 15 US credits per session must
receive approval from their home Institution).
January Intersession
This intersession is offered for three weeks in the month of January.
• Regular 3 credit classes are held Mon through Fri.
• Students can take up to 6 credits (Students who wish to earn more than 3 US credits per session must
receive approval from their home Institution).
Fall-Spring Short and Quarter Programs
Short Programs
• Students can opt to take one 3-week short program or combine two sessions for a total of 6 weeks. One
3-week session grants 3 semester credits or 4 quarter credits. The combined option of two 3-week sessions
grants 6 semester credits or 8 quarter credits.
Quarter Program
• The quarter structure is composed of three 3-week short programs. The combination of 10 weeks
completes a full quarter of study and grants up to 15 semester/20 quarter credits.
Special Short Program - Fall 5 week short program in Special Event Management
• Offered in collaboration with the James Beard Foundation
• The 5-week program offers 3 weeks of coursework in Florence in the areas of Event Planning, Art Direction,
Food and Wine Management, Food Production, and Wine Service. Coursework involves the preparation
of real life events to be hosted in prestigious locations in New York City and continues in Manhattan where
students stage the events.
• 3, 6, or 12 credit options available.
• The areas of Food Production and Wine Service may be taken in New York-only for 3 credits.
SUMMER PROGRAMS
Regular Summer Sessions in Florence
1-Week Sessions - Cultural Introduction to Italy
• Credit load: 1 credit or non credit option
• Classes are held Sunday through Saturday
• May be added at the beginning of 6 week sessions or the 12 week summer semester.
These sessions are comprised of field study and travel research in Tuscany. Students travel and research,
learning on location in destinations unique for their local cultures, economies, histories, and societies. Lectures,
visits to historic and contemporary sites, tastes of local gastronomy, expanded cultural horizons, and contact
with local culture will directly strengthen and challenge perspectives of Italy.
3-Week Sessions
• Credit load: Up to 6 credits (Approval from home institutions required to earn more than 3 credits per session)
• Classes are held Monday through Friday
Students select courses from the regular Florence schedule of courses offered during 3-week sessions.
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4-Week Sessions
• Credit load: Up to 7 credits
• Classes are held Monday through Friday
Students select courses from the regular Florence schedule of 4-week session courses in addition to a week of
field study and travel research.
6-Week Sessions
• Credit load: up to 10 credits
• Classes are held Tues-Wed-Thurs
Students select from the regular Florence schedule of 6-week courses (Tues-Wed-Thurs), 3-week courses (MonFri) or combine classes from the two. A one week Cultural Introduction to Italy (1 credit) session may be added
ONLY at the beginning of the 6-week session.
12-Week Sessions
• Credit load: Up to 15 credits
• Classes are held Tues-Wed-Thurs on a 6 week basis
Students select from the regular Florence schedule of 6-week courses (Tues-Wed-Thurs), 3-week courses (MonFri) or combine classes from the two. One-week Cultural Introduction to Italy (1 credit) may be added ONLY at
the beginning of the summer semester (13-week program).
Special Sessions: Summer Highlight Programs
(PLEASE NOTE: Program dates are for arrival and check out. Separate brochures with more detailed
information available for all following programs.)
New! Florence Open City 3-Week Sessions
• Credit load: Up to 12 credits
• Classes are held Monday through Friday
This program integrates students within the unique culture of local artisanal arts and craftsmanship in Florence.
Each session takes place during the regular 3 week summer sessions and offer an academic, hands-on
experience alongside Florence’s artisans, in their botteghe and laboratories, with the goal of breathing a fresh,
contemporary air into the vibrant sphere of traditional crafts and trades in town. The 3-week program grants 3
credits and may be repeated in all sessions for a total of 12 credits.
4-Week Photography course on the Light of Florence and Tuscany
• Credit load: 6 credits
• Classes are held Monday through Friday. Some photography shot on-site in Tuscany may be scheduled on
weekends.
This program is designed to explore the unique light and its effect on the architecture and landscapes of
Tuscany. Combines one week of on-site shooting in Tuscany and 3 weeks of photography coursework in
Florence.
4-Week Cultural Introduction to Italy
• Credit load: 3 credits. Please note, any 3 credit courses from the general summer schedule may be
combined to this program.
• Classes are held Sunday through Saturday during the week of travel research and three times a week during
coursework in Florence.
This 4-week program begins with a week of field study and travel research in Tuscany. Students travel and
research, learning on location in destinations unique for their local cultures, economies, histories, and societies.
The following three weeks are held in Florence at Palazzi facilities and continue the cultural learning with an
emphasis on how Italian culture is expressed in the Tuscan capital. The entire program is characterized by
lectures, visits to historic and contemporary sites, tastes of local gastronomy, expanded cultural horizons, and
contact with local culture will directly strengthen and challenge perspectives of Italy.
9 Week Graduate Session in Hospitality
• Credit load: 12 credits
• Classes are held Monday through Friday. Apprenticeship hours are also held over the weekend.
This graduate level apprenticeship program prepares students for supervisory and management positions
in hospitality. Students choose from 4 different concentrations, all take place at GANZO non-profit cultural
association and restaurant-art gallery operated by Palazzi students. Open to culinary or hospitality graduates.
See Apicius chapter on hospitality career development programs for details.
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UNDERGRADUATE PROGRAMS - FROM FALL 2013
Starting from Fall 2013, the 4-Year Study Curricula at FUA offer three 4-year programs that consist of 120 credits
hours including a major field and the distribution requirements:
•
•
•
Communication & Interactive Digital Multimedia
Majors in: Publishing, Digital Media, Visual Communication
Hospitality Management
Majors: International Hotel and Tourism Management, Culinary Arts
& Food Service Managementmmunication
Liberal Arts
Majors in: Humanities, Contemporary Italian Studies, Fine Arts
ADMISSION REQUIREMENTS
• Application Form and Fee: students must submit a completed and signed application form along with the
Application Fee.
• Official Transcripts: we require a copy of official transcripts for all high school and college level studies. We
require official records, transcripts, for all programs of study whether or not the program was completed. All official records must be submitted directly from the institution unless the institution does not offer this service.
• GPA Requirements: For US and Canadian students wishing to complete their Undergraduate Degree with
FUA, they must meet a minimum required cumulative GPA of 2.75.
• Language Requirements: Applicants for undergraduate study at FUA whose native language is not English
must demonstrate English Proficiency by submitting an official TOEFL record.
• Letters of Recommendation: Letters of recommendation are not required. If however a student chooses to
include a letter, or letters, of recommendation with their application, they must be addressed to FUA Admissions
Office, in a sealed envelope. The contents of the letter should address the student’s academic ability, potential
and what he/she will gain from studying at FUA.
• Personal Statements: An applicant can choose to include a personal statement with their application. This
letter should help us learn about you, the applicant, and your qualities beyond your test scores, grades and work
history.
• Resume/Curriculum Vitae: We require all applicants to send a Resume/Curriculum Vitae along with their
application. This document should reflect the applicant’s work and research history.
• Direct admission to the 4-year programs is accessible upon complete of select Career Development Certificate Programs, see specific 4-year programs for further information.
General Education Requirements (42 credits)
There are General Education Requirements for all programs (42 credits). Some programs may have additional
curriculum requirements, see specific programs below.
• Each Program has specific requirements to be met by the student. These requirements include nine to
fourteen core courses selected by the student and deemed by the faculty to be essential to the discipline and
major electives (7-8 courses or 21-24 upper level credits).
• General Electives, sufficient to reach a total of 120 credits
• General Education Requirements (42 credits)
The general education courses fulfill the requirements of written and oral communication, reasoning, information technology, literature, arts, natural sciences, western civilization, social and behavioral science and global
understanding.
University Writing (3 credits)
Italian Language (6 credits)
Liberal Arts and Humanities 4 courses, or 12 credits
History
Literature
Philosophy
Religion
Political Science
Classical Studies
Dramatic and Performing Arts or Music Studies
Global Studies and Perspectives (one 3-credit course)
Science and Mathematics (2 courses or 6 credits)
Communication (one 3-credit course)
Psychology - Sociology (one 3-credit course)
Business - Economics (2 courses or 6 credits)
Capstone Project - Major Concentration (3 credits)
Please note: The University requires an overall minimum grade point average of 2.00, with no more than one
grade lower than C- in core courses.
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4-Year Curriculum in Liberal Arts
The 4-year curriculum in Liberal Arts offers three majors: Humanities, Contemporary Italian Studies, Fine Arts
General Education Requirements (16 courses - 42 credits)
Core Curriculum for 4-Year Program (24 credits):
LAAHIR 220 Introduction to Art History
LAHSWC 230 History of Western Civilization from Antiquity to 1500
FAAEAE 280 Art Education
LA PLPS 315 Philosophy and Science in Early Modern Italy
LAHSIR330 History of Italian Renaissance
LACLPC355 Postcolonial Literature: Identity, Ethnicity, Migration
LAPSEG340 Ethics of Globalization
LAHSMI355 Modern Italy: From Risorgimento to Fascism
Two 100 or 300 level courses from Painting and Drawing departments
Major Electives:
7/8 electives (7/8 courses - 21/24 credits) from the following major elective departments:
Humanities: 8 courses from School of Arts and Sciences
Contemporary Italian Studies: 8 courses from the Contemporary Italian Studies School
Fine arts: 8 courses from the School of Fine Arts
Capstone Project - Major Concentration (3 credits)
Plus General Free Electives from any FUA Department sufficient to reach a total of 120 credits.
4-Year Curriculum in Communication & Interactive Digital Media
The 4-year curriculum in Communication & Interactive Digital Multimedia offers three majors: Publishing, Digital
Media, Visual Communication.
Direct admission to the 4-year program:
Direct admission is granted to students who have successfully completed one of the following programs: 1-year
program in Publishing or a 2-year program in Digital Photography or Visual Communication.
General Education Requirements (16 courses - 42 credits)
Core Curriculum for 4-Year Program (27 credits):
DI VC GI 210 Digital Graphic Illustration
CP PU FE 300 Fundamentals of Publishing and Editing
CP PU DP 315 Desktop Publishing
DI PH ID 180 Introduction to Digital Photography
DI DM RM 260 Introduction to Rich Media: Podcast Production
CP MC CM 350 Intercultural Communication
CP MC CT 330 Critical Thinking Portfolio Development I & II
Major Electives:
7/8 electives (7/8 courses – 21/24 credits) from the following major elective departments:
Publishing: 8 courses from the publishing curriculum
Digital Media: 8 courses from the digital photography curriculum
Visual Communication: 8 courses from the visual communication curriculum
Capstone Project - major concentration (3 credits)
Plus General Free Electives from any FUA Department sufficient to reach a total of 120 credits.
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4-Year Curriculum in Hospitality Management
The 4-year curriculum in Hospitality Management offers two majors: International Hotel and Tourism Management, Culinary Arts and Food Service Management.
Direct admission to the 4-year program:
Direct admission is granted to students who have successfully completed one of the following Programs: 1-year
program in Culinary Arts, Wine Studies and Enology, Baking and Pastry, and the 2-year certificate in Culinary Arts.
General Education Requirements (16 courses - 42 credits)
Core Curriculum for 4-Year Program (25 credits):
HP HT IH 300 Introduction to Hospitality
FW FS SA 300 Food Safety and Sanitation (1 credit)
BU MA HR 350 Human Resources Management
HP HT HM 350 Hospitality Marketing
HP FB OM 400 Food and Beverage Operations and Management
HP HT HA 400 Hospitality Accounting
HP FB CS 470 Catering Sales and Operations
HP HT OB 470 Organizational Behavior in the Hospitality Industry
HP FB CC 532 Cost Control
Career Capstone Project - Major Concentration (3 credits)
Major Electives:
International Hotel and Tourism Management Major Courses:
HP HT IM 450 International Management for the Hospitality Industry
HP HT IM 460
International Marketing for the Hospitality Industry
HP HT IN 320 International Tourism
Plus 4 Hospitality major electives courses (21 credits) from one of the following departments or Schools:
Hospitality and Tourism Management
Restaurant, Food and Beverage Management
Hotel, and Lodging Management
School of Food and Wine Studies
International School of Business
Please Note: All Hospitality Management students must complete at least 1000 hours of training experience in
the hospitality or tourism industry.
Culinary Arts & Food Service Management Major Courses:
7 courses from declared concentration in Culinary Arts curriculum
Plus General Free Electives from any FUA Department sufficient to reach a total of 120 credits.
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Graduate Programs
CUSTOMIZABLE GRADUATE PROGRAMS
Graduate-level programs can be customized for faculty and students. Please refer to the chapter on MINGLE
Customized programs for further details.
SERVICE LEARNING AT A GRADUATE LEVEL
The School of Professional Studies at FUA creates opportunities for internships, volunteer work, and community
service for undergraduate and graduate level students. Please refer to the Service Learning chapter for details
on requirements, program types and structures, and placements.
MASTER OF EDUCATION IN ORGANIZATIONAL MANAGEMENT
in collaboration with Endicott College
This 39-credit program, with a concentration in International Tourism, is a joint program offered in collaboration
with Endicott College. Offered on a full-time basis, the program lasts for one year and is held at the Apicius facilities in Florence, Italy. Upon completion students will be granted a Master of Education by Endicott College‚
School of Graduate and Professional Studies.
Program Overview
Endicott College & Apicius International School of Hospitality has established an affiliation for the purpose of
delivering at the campus of Apicius in Florence, Italy a Master of Education Program in Organizational Management with a concentration in International Tourism. The program will be offered under the auspices of Endicott
College’s School of Graduate and Professional Studies. Endicott College shall award the degree at the completion of 39 credits over a full calendar year
The Master of Education in Organizational Management is a 39-credit program designed for professionals from
a variety of organizations who are facing reform and change in the ways they currently operate. The program
of study addresses the methods and techniques of enhancing the performance of employees within organizations, the operational processes, and planning for the future. The courses that comprise the specialization in
International Tourism cover topics related to the skills and knowledge necessary for careers in the international
hospitality industry, hotel operations, and food and beverage management.
The program is offered as a full-time, one year program and is offered in cooperation with Apicius: The International School of Hospitality is located in Florence, Italy. All courses will be taught in English. Classes will be held in
the morning and afternoons over a traditional semester format.
Program Outcomes:
• To recognize opportunities for growth, training, skill development, and enhanced performance on individual, group, and organizational levels.
• To act as leaders in a variety of international hospitality settings.
• To understand and utilize different methods to transfer skills and knowledge to others.
• To make learning a defining characteristic of organizational culture.
• To acquire knowledge and skills to be able to perform as a professional in a variety of international hospitality settings.
Admission requirements:
1. Application form and fee,
2. A 250-500 word essay explaining your professional goals,
3. Official transcripts of all academic work (at a minimum a Bachelor s degree),
4. Two letters of recommendation ,
5. Official score on either the Miller Analogies Test (MAT) or GRE, and
6. A personal interview with the Program Director.
Financial assistance is available for eligible students through Endicott College. To qualify for financial aid, a student must be a United States citizen or eligible non-citizen, be enrolled in an approved program, and be
in good academic standing. The aid programs require that a student demonstrate financial need. The family
contribution is determined by submitting the Free Application for Student Aid (FAFSA). Financial need is defined
as the difference between the cost of education and the amount the student’s family is expected to contribute. All students must reapply for financial aid each year and must maintain satisfactory academic progress to
remain eligible.
For further information please contact our admission office at [email protected]
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Program Structure and Course Descriptions
BUA 518 Legal, Ethical, and International Environment of Business (3 credits)
The phenomenon of globalization has affected virtually every aspect of business. In the interconnected and
interdependent global economy, commercial transactions and international financial contracts have proliferated. Yet, the world is an assortment of more than 300 jurisdictions, each with its own rules and regulations. This
has resulted in a complex international legal environment, often tangled with inconsistent legal rules and unpredictable judicial interpretative actions. Within this context, this course provides an overview of the legal aspects
of international business transactions and will introduce students to the international legal framework. We will
examine topics central to international business law, from the role of comparative law, to the laws governing
multinational enterprises; foreign investment; money and banking; and sales of goods, services, labor, transportation, financing, and taxation. We will critically evaluate the substantive principles of law in relation to intellectual property rights, consumer protection, international sale of goods, and trans-national dispute resolution by
mediation, arbitration, and litigation. This will include consideration of the impact of law on international trade,
globalization and regionalism, and the global monetary system. The course will also examine how globalization,
deregulation, and technology create a highly competitive environment that affects the operational purpose
and future of human resource management.
BUA 561 Managing in the Global Business Environment (3 credits)
An examination of the multitude of forces and factors that influence organizations doing business on a global
scale. Close examination will be given to methods of managing global organizations as they adapt to cultural,
regulatory, market, and economic differences as they seek to accomplish organizational objectives. Important
management issues specific to international business will be discussed to prepare students to improve their management capability.
BUA 587 Business Policy and Strategy (3 credits)
Business policy and strategic management are two overlapping concepts that are studied from the perspective
of CEOs, Board of Directors, and often times Vice Presidents. While policy focuses more on the purpose, direction,
mission, and organizational values, strategic management deals more with creating a long-term management
plan for enabling the organization to effectively implement new ideas and changes as required for continuous
growth. Many issues and decisions facing senior level management are very complex, dynamic, and sometimes
unstructured. The overall purpose of this course is to provide conceptual an analytical tools to enable students
to think strategically about how to effect positive change within the organization and in the society at large.
IED 522 Intercultural Communication (3 credits)
This course will facilitate an understanding of the nature of the communication processes that influence or are
influenced by intercultural contexts. Our increasingly multicultural societies rely on individuals’ ability to be sensitive to cultural differences and to reach across them in order to foster understanding. We will consider the role
of communication in intercultural understanding, cultural patterns of interaction, cultural identity, and specific
intercultural problems. There will be a focus on gaining intercultural communication competence as well as the
costs associated with intercultural misunderstanding.
OM 504 Organizational Strategy and Design (3 credits)
This course will link organizational strategy with the structure designed to implement it. Concentration will be
placed on the preparedness of the organization for the strategy, its current and projected performance capacities, and organizational structure and relationships that will lead to maximum results.
OM 510 Leadership in Transition and Creativity (3 credits)
This course will explore the changing nature of the purpose and roles of instructional and administrative leaders
as well as the changing nature and roles of followers, their mutual expectations, and interrelationships as a means to cope with organizational and environmental change.
OM 537 Operational and Financial Strategies (3 credits)
This course is designed to help students “think strategically” and to evaluate results from the perspective of the
organization operating in an increasingly diverse and competitive environment. The student will explore and
acquire financial tools and competencies for budgetary planning and analysis. This course will provide a basic
understanding of financial strategies and their related risks, analysis of financial information, and budgeting.
OM 547 Marketing of Organizations (3 credits)
The course will introduce the concepts and principles of marketing and help students develop an appreciation
of the scope, relevance, application, and integration in the operation of programs, services, ideals, and products of for-profit and not-for-profit organizations.
OM 563 Research Strategies (3 credits)
This course will enumerate and compare the many ways to develop, share, utilize and build upon data generated by a school or organization. Specifically the review and exploitation of internally generated data and the
discipline of competitive intelligence will be weighed as tactics for enhanced educational performance or a
stronger competitive position.
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OM 571 Research Seminar I (1 credit)
OM 572 Research Seminar II (1 credit)
OM 573 Research Seminar III (1 credit)
A course that prepares students for undertaking large research and evaluation projects. Research concepts
and strategies, as well as their application and utilization, will be considered in organizational contexts as a means to provide students with a construct for undertaking their Master’s Thesis.
OMT 501 Cultural Tourism (3 credits)
The course will cover culture, culture tourism and cultural resources. A major focus of the course will be to provide a framework of the present perspectives in the world by presenting case studies in Italy and Europe. Specific
emphasis will be placed on arts and eno-gastronomic tourism, issues of sustainability and ethical practices including the promotion of local, traditional, and organically grown food. A day trip to Parma and other site visits will
expose students to various food products of the area.
OMT 520 Contemporary International Tourism (3 credits)
The course will provide an understanding of world travel patterns, and the reasons travelers visit particular regions. Discussion will take place about tourism policy issues, an examination of the role of the tourist, the tourism
manager, and the host community. A global community perspective will be emphasized during the course.
OMT 560 Restaurant Management (3 credits)
The course will identify the crucial elements involved in the successful operation of a restaurant and how the elements interrelate. Topics will include creating a concept, developing a menu, budgeting and controlling costs,
staffing, purchasing food and equipment, bar and beverage management, daily operations and marketing.
Internship (0 credits)
A practical hands-on internship will take place in the summer months following an academic year of classroom
study. Internships will be arranged in a variety of settings depending on the interests of the student.
IDEAS MASTER IN SUSTAINABLE UBAN DESIGN
Groundbreaking ideas, concepts, and approaches to the areas of design and architecture are offered at IDEAS
with the philosophy and practice of sustainability.
IDEAS offers a master’s program in sustainable urban design for motivated post-graduate students. This Master’s
program is structured to develop qualified professionals in the field of urban development, utilizing sustainable
techniques in the combination of architecture and urban design. Students will acquire and develop a broad
range of skills and particular expertise related to the design and planning of contemporary city structures.
The program combines theory with guided atelier work, culminating in an urban design final project focusing on
the development of a specific city sector.
Emphasizing the cultural and historical heritage of Italy, students will have the opportunity to study on-site in
various significant urban spaces such as town squares and important historical buildings. The program will finish
with a project based on an area of the city and pre-existing buildings already under development.
The program will explore the evolution of urban design by studying case studies, technologies and communication techniques such as sketching, water coloring and painting, perspectives and renderings, Photoshop, InDesign, GIS, Sketch up, Revit and Autocad programs, and rapid prototyping systems and techniques.
Field trips and visits are an integral part of the program. Students will visit architectural firms, exhibitions and sites,
as well as the areas in which they will develop their personal urban design projects.
The program has a duration of 600 contact hours over 20 weeks (300 hours of courses and seminars, plus 300
hours of laboratory work and field trips), for a total of 33 credits.
Program Core
The core of the Master’s program is the realization of a final project based on an existing case study with specific
native characteristics of the Tuscan or Florentine territory. At the end of the program a booklet which resumes
students’ projects will be edited and published. A pre-determined number of booklets will be distributed to all
the graduates and their home institutions.
Courses
• ID DA TM 520 THEORIES AND METHODS OF URBAN DESIGN – 60 contact hours (4 credits)15 weeks + field trips
• ID DA UP 525 URBAN PLANNING AND DESIGN APPROACHES: CASE STUDIES – 45 contact hours (3 credits)
15 weeks
• ID SA UQ 530 ITALIAN CITIES AND METROPOLITAN AREAS: URBAN QUALIFICATION – 45 contact hours (3credits)
15 weeks
• ID SA SU 540SUSTAINABLE URBAN DESIGN – 45 contact hours (3credits) 15 weeks
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•
IS IT IB 101 ITALIAN LANGUAGE BEGINNING INTENSIVE - 45 contact hours (3credits) 3 weeks
Seminars
• GS US EB 542S ENVIRONMENTAL BEHAVIOUR FOR URBAN DESIGN - 15 contact hours (1 credit) 1 week
• ID DA UD 545S URBAN DESIGN ASSISTED BY DIGITAL MEDIA – 15 contact hours (1 credit) 1 week
Laboratories
• ID DA UD 540 URBAN DESIGN LAB I - first step – 45 contact hours (3 credits) 3 weeks
• ID DA UD 550 URBAN DESIGN LAB II - second step – 45 contact hours (3 credits) 3 weeks
• ID DA UD 560 URBAN DESIGN LAB III - third step – 45 contact hours (3 credits) 3 weeks
• ID DA UD 570 URBAN DESIGN IV - fourth step – 45 contact hours (3 credits) 3 weeks
• ID DA SU 580 SUSTAINABLE URBAN DESIGN: FINAL PROJECT – 45 contact hours (3 credits) 3 weeks
Field Trips
• Three field trips to be scheduled in accordance with the academic schedule
Admission requirements:
1. A BACHELOR DEGREE IN ARCHITECTURE
2. application form and fee
3. a 250-500 word essay explaining your professional goals
4. Portfolio and academic career records
5. two letters of recommendation
6. a personal interview with the program coordinator
7. Record of English language proficiency
All courses are held in English Language.
SUMMER 9 WEEK GRADUATE APPRENTICESHIP IN THE RESTAURANT INDUSTRY
at Apicius International School of Hospitality
Program Overview
The Summer Post Graduate Apprenticeship program prepares students for supervi- sory and management positions in the world’s largest and fastest growing industry. The Florence experience is a unique opportunity that
is open only to a limited num- ber of students who already possess a professional and advanced educational
train- ing in the culinary field.
Courses emphasize practical and management skills through a combination of the- oretical classes, experiential learning, practical labs and field studies led by profes- sors with extensive industry experience. The overall
program is divided into 4 concentrations focusing on Food & Beverage Service, Food Preparation, Culinary
management, and Special event management & Catering. All classes and labs will take place at “GANZO” the
non-profit cultural association and restaurant-club op- erated by Apicius students.
Please see below for further information on admissions and courses. Detailed information on admissions, course
descriptions, and program duration are located in the Application Form and Course Catalogue.
Credit load and Course Hours
12 total credits, Courses held Mon-Fri. Apprenticeship hours are also held on weekends.
Admission Requirements
Students who have successfully completed the Apicius master in Italian Cuisine or the 2-year associate certificate in Culinary Arts or Hospitality are automatically accepted. Applicants from other institutions who have not
completed the above requirements must meet the following requirement:
Bachelor’s degree in Hospitality management Or must have been employed in a commercial or institutional
kitchen for at least one year prior to the commencement of the program.
For tuition costs, information on housing, and other requests for information, please contact: [email protected]
Dates
The program runs for 9 consecutive weeks during summer sessions.
Concentration 1: Food & Beverage Service Management
DINING ROOM SERVICE MANAGEMENT & OPERATIONS BL HP DR 591
6 semester credits (30 lecture hours - 300 hours field apprenticeship) At the end of this course students will be
able to manage the operation of a full-service dining room and front of the house procedures practiced at
“GANZO” the non-profit cultural association and restaurant-club oper- ated by Apicius students. All the various
front of the house positions and the theory and techniques of customer service will be analyzed, practiced
and evaluated. The course includes styles of service for different types of restaurants. Students will concentrate on dining room service, table set-ups, point-of-sale system and will focus on the operation of a full-service
restaurant.
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FOOD AND WINE PAIRING & WINE SERVICE FW WE FW 461
6 semester credits (30 lecture hours - 300 hours field apprenticeship) Students will perform and operate firsthand Wine and Food Pairing along with Wine Service at “GANZO” the non-profit cultural association and
restaurant-club operated by Apicius students. Tasks will range from tasting, serving, interpreting labels, wine
terminology, and storage. Wine lists will be prepared under the supervision of a faculty member. In addition,
the student will cover the principles of correct restaurant style food and wine pairing along with professional
wine service and wine service management.
Concentration 2: Food Preparation
ITALIAN Á LA CARTE CUISINE FW CA LC 683
6 semester credits (30 lecture hours - 300 hours field apprenticeship) The course provides the student with
the opportunity to work in a fully operating professional restaurant kitchen at “GANZO” the non-profit cultural association and restaurant-club operated by Apicius students. The student will experience classical and
contemporary methods of cooking and presentation styles used in the Italian a la carte restaurant production.
Students will also have the opportunity to create and design special menus under the supervision of the chef
instructors.
ITALIAN STYLE RESTAURANT PREPARATION TECHNIQUES FW CA IS 684
6 semester credits (30 lecture hours - 300 hours field apprenticeship) This course will provide the students with
the advanced theoretical knowledge of meat, fish, and shellfish uti- lization as it relates to the foodservice
kitchen. emphasis will be on identification of species, carcasses, bone and muscle structure, primal, sub-primal
and fabricated cuts used in the food and restaurant industries. The var- ious types of fish and shellfish will be
explored including factors that indicate freshness, market forms and prepa- ration methods. Students will work
on lunch menu ideas for “GANZO” the non-profit cultural association and restaurant-club operated by Apicius
students, compare with local restaurants, base and define menus on sea- sonality and fresh food market availability. The apprenticeship strongest component is the daily challenge that students will encounter in working
with seasonal ingredients and menu improvisation.
Concentration 3: Culinary Management
RESTAURANT MANAGEMENT TRAINEESHIP BL HP DR 592
6 semester credits (30 lecture hours - 300 hours field apprenticeship) This important component of the Culinary
management program will provide the student with hands-on prac- tical exposure to the culinary industry. It
consists of a ten-week training placement at “GANZO” the non-profit cultural association and restaurant-club
operated by Apicius students and is based on a 30-hour training week. Students will have an opportunity to
observe and learn from experienced personnel in a real-life work environ- ment while integrating a competency-based work template as a framework for learning.
SUCCESSFUL CULINARY MANAGEMENT BL HP CM 593
6 semester credits (30 lecture hours- 300 hours field apprenticeship) This course consists of the cost and control management practices applied in the food service sector. Included topics of the theory and principles of
the course cover accounting, cost control, food & beverage operations and purchasing, inventory & assets,
budgets, the break-even point calculation for sales projection, and labor and wages. The practical section of
this course provides the opportunity for students to put into practice the learned concepts and develop them
into competent skills in a real-life restaurant situation. Students will work with industry software programs and
computer applications as well as manual forms in order to oversee the management practices at “GANZO”
the non-profit cultural association and restaurant-club operated by Apicius students.
Concentration 4: Special Event Management & Catering
THE ITALIAN CHEF’S TABLE FW CA CT 689
6 semester credits (30 lecture hours- 300 hours field apprenticeship) This partially self-directed course is designed to provide the culinary student with the opportunity to design, or- ganize, implement, serve and evaluate
a special dinner event, which will take place at the “GANZO” restau- rant-club at the end of the 10-week
apprenticeship. emphasis will be placed upon the training of the student towards effective production management, market-related menu planning, mise en place, a la carte cooking and service techniques in the
context of a special event. Customer needs, case studies and weekly events will allow students to experience
the balance that exists between dreams, ideas and customer satisfaction.
SPECIAL EVENT PLANNING AND CATERING MANAGEMENT BL HP EP 594
6 semester credits (30 lecture hours - 300 hours field apprenticeship) The special event field is an industry sector
encompassing many interrelated activities such as marketing, pro- motion, entertainment, food and beverage planning. The range of events may be from a one-day recreation tournament, gala awards presentation,
lifecycle events, art exhibitions, and special aperitivo events. Students will be planning events for the special
section of the “GANZO” restaurant-club that comprises special events during weekends upon reservation. The
quality of the experience, the final portfolio and the faculty supervision will guarantee a unique educational
experience which will open the doors to a professional career in the food industry.
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CAREER DEVELOPMENT CERTIFICATE PROGRAMS
INTRODUCTION TO CAREER DEVELOPMENT CERTIFICATE PROGRAMS
Florence University of the Arts offers Career Programs for motivated students seeking to develop new skills
and knowledge while building a body of work and professional experience in an international learning environment. Career Programs may be taken for one semester or even one to two years.
Apicius International School of Hospitality
One-Year: Baking and Pastry, Culinary Arts, Wine Expertise, Hospitality Management, Master in Italian Cuisine for certified culinary graduates and professionals only.
Two-Year: Culinary Arts, Hospitality Management
DIVA Digital Imaging Visual Arts
Two-Year: Visual Communication, Photography
FAST Fashion and Accessory and Technology
Two-Year: Accessory Design and Technology, Fashion Design and Technology
IDEAS: Interior Design, Environmental Architecture and Sustainability
Two-Year: Eco-Sustainable Design, and Luxury Design
J SCHOOL
One-Year: Publishing with concentrations in the areas of food, fashion or art.
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APICIUS INTERNATIONAL SCHOOL OF HOSPITALITY
BAKING AND PASTRY - 1 YEAR
Program Overview:
Italy has always been synonymous with great food and wine. The simplicity of the cuisine, especially of the
sweets, breads and desserts is truly unique and cannot be paralleled by cuisines of other cultures. Regional
differences and quality ingredients make it unequaled, along with the centuries of refining and perfecting the
recipes of master bakers and pastry chefs. From rustic breads to festival sweets, Italian life is dominated by local
specialties that mark each tradition: chocolate Easter eggs, Quaresimali cookies, zeppole, biscotti and gelato.
The Baking and Pastry program is structured to give students an understanding of Italian Culture as well as the
technical means to become professionals in the Baking and Pastry field.
Program Objectives:
The goal of the program is to provide students with a comprehensive overview of Italian Culture while providing
them with the techniques and skills to fully prepare them to become professional bakers and pastry chefs.
Students develop skills in all areas including: breads, desserts, cake decoration, and buffet centerpieces. The
program focuses on both production and individualized skills necessary to find gainful employment in bakeries,
restaurants, and other catering settings. The program also offers Safety and Sanitation, Nutrition Science, and
practical experience to support and develop students’ professional skills.
Duration and Certification:
Certificate Program may be taken for one semester or one year. The one –year program consists of two semesters,
each offering a set of core classes and intensive weekend seminars. Students can attend one single semester
and obtain a transcript for credits, or complete the full year program and receive a Certificate in Baking and
Pastry. Upon completion of the Baking and Pastry Certificate, students may continue their studies in the second
year of the Culinary Arts Certificate.
Semester I – Beginning (FALL)
Mission/Goal
The aim of the Beginning level is to provide students with a basic comprehension of Italian pastry. Students will be
introduced to the characteristics and functions of baking ingredients and will be able to prepare simple cakes
and pastries. Italian regional breads and cakes will be studied, in order to give students a comprehension of local
gastronomic traditions and use of ingredients.
All students enrolled in Certificate Programs are required to take a three week course of Italian Language before
the start of the Certificate Program. The Italian language class is fundamental to understand the original terms
that will be used during lessons (i.e. names of regions, recipes, etc.) and to acquire the minimum conversation
skills required for participating in the second semester Internship.
Core Courses
Italian Language
3 semester credits (45 lecture hours)
The language course is offered in different levels according to the student’s knowledge.
FW BP BC 310
Italian Classical Cakes and Tarts
3 semester credits (90 hours: 15 lecture hours - 30 hands on class hours – 45 supervised lab hours)
Students will study the history and background of various national and regional cakes and tarts. The course
will cover the origin of classical cakes, variations from classical methods, and customer-driven deviations from
traditional preparations. Students will study a variety of doughs, batters, fillings, and glazes, with an emphasis on
a thorough understanding of the techniques and proper skill execution for Italian cakes. Special attention will be
paid to advanced creaming methods (separated creaming methods, creaming without leavening agents) and
combination methods. Piping skills are practiced.
FW BP BT 320
Baking Techniques
2 semester credits (15 lecture hours - 30 hands on class hours)
Baking Techniques introduces the functions of baking ingredients (such as yeast, flour, and shortening), mixing
methods for doughs, fermentation techniques, heat transfer methods. Focus on basic elements such as pastry
dough, sponge cake, pâté a choux, puff pastry, plunder, danesi, croissant, egg/butter based basic creams,
production and conservation of fruit conserves and meringues. In this course, students taste and test the products
they create as well as complete a research assignment.
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FW BP BI 325
Breads of Italy and Specialty Breads
2 semester credits (15 lecture hours - 30 hands on class hours)
Building on previous knowledge, students learn to mix, shape, bake, store, and distribute breads and rolls.
Emphasis will be placed on increased use of traditional fermentation methods, equipment, and methods that
emphasize flavor, texture, and appearance as well as techniques that increase shelf life. This course offers the
opportunity to learn the principles and techniques of preparing multi-grain breads, sourdoughs, holiday or
seasonal breads, and flat breads. Special emphasis will be placed on Italian regional breads; handling grains
(such as soakers) for specialty breads; mixing, shaping, and finishing specialty breads; and learning innovative
baking methods.
FW BP PS 350
Pastry Shop
3 semester credits (90 hours: 15 lecture hours - 30 hands on class hours – 45 supervised lab hours)
A study of classical desserts, French, Italian and international pastries, hot and cold desserts. Emphasis on
advanced techniques, as well as the safe and sanitary handling of equipment and food supplies. Emphasis
will be placed on the production of high quality, handcrafted desserts for retail, commercial and food service
bakeries.
FW BP CC 360
Cookies and Petit Fours
2 semester credits (15 lecture hours - 30 hands on class hours)
This course provides students with a fundamental working knowledge of the traditional methods of producing
cookies and petit fours. The course will explore the preparation and design of unfilled and filled cookies and
mignardises. Topics covered include the creaming method, depositing cookies (sliced, dropped, spritz, rolled,
and bar), as well as methods of mixing, shaping, baking, filling, finishing, storing, packaging, pricing, and
distributing cookies.
Seminars
FW FS SA 300
Food Safety and Sanitation
1 semester credits (16 lecture hours)
This course introduces food production practices. Topics covered include prevention of food borne illness
through proper handling of potentially hazardous foods, legal guidelines, kitchen safety, facility sanitation, safe
practices of food preparation, storing, and reheating guidelines.
This course is also offered as a seminar for 1 credit – 15 lecture hours. The regular semester class will introduce
the student to the subject and focus on the area of study, while the seminar will focus on the specialized area
of study.
FW CA SC 300
Local Restaurants and Wine Bars:
Signature Chefs and Sommeliers
1 semester credit (15 lecture hours)
Industry professionals come together in a series of seminars covering their personal and professional experiences
as well as offering insight and advice to participating students.
FW BP GI 330
The Art of Gelato and Italian Ice
1 semester credit (15 lecture hours)
This seminar introduces to the art of making gelato, Italian-style sorbet and Ice. Seminar includes history, nutrient
composition of gelato, and how to formulate flavors, displays case techniques and decoration, and recipes.
FW FC CD 314
Fact and Fiction of Regional Folklore: Celebrating Desserts
1 semester credits (15 lecture hours)
This survey and workshop course examines the Italian peninsula through regional desserts. Italian desserts, like its
cuisine, vary from region to region and often play a central role in historic festivities, regional fairs and festivals,
religious celebrations, etc, such as the fried cenci fritters during Carnevale or panettone and pandoro during
the Christmas and New Year season. The lessons will conduct the student through a ‘sweet journey’ through Italy
by focusing on specific desserts and their historical and folkloristic contexts. The workshop portion of this course
will offer hands practice in the preparation and presentation of regional desserts.
FW DN IN 305
Introduction to Nutrition
2 semester credits (30 lecture hours)
This course introduces students to the basic nutrition concepts such as calories, nutrient density and dietary
reference intake. Through the course the characteristics and the role of the basic nutrients (protein, carbohydrates,
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lipids, vitamins and minerals) will be closely examined and different food combinations analyzed and discussed.
The concept of food pyramid will be extensively analyzed and different food pyramids and their cultural and
scientific backgrounds compared: the Mediterranean, the USDA, the traditional Latin American, the Asian a
and the Vegetarian. Menu composition and meal planning will be discussed form the nutritionist’s point of view.
This course is also offered as a special seminar for 2 credits (30 hours). The regular semester class will introduce
the student to the subject and focus on the area of study, while the seminar will focus on the specialized area
of study.
Semester II – Advanced (SPRING)
Mission/Goal
The aim of the Advanced level is to deepen students’ knowledge of Italian pastry, both regarding baking
techniques, study of ingredients and the evolution and interpretation of traditional recipes in contemporary
cuisine. Students will learn how to develop new ideas and products through market analysis and the use of
both classical recipes and original combinations of ingredients, through the application of new production
techniques. They will be able to interpret ingredients and create their own style. Special emphasis will be placed
on dessert decoration techniques, sugar works, chocolate and confectionery. The program includes the study
of station organization for the production dessert in restaurants and of professional skills for the presentation of
dishes.
Students who have successfully passed the Italian language course will have the opportunity to put into practice
what they have learned in class through the Internship session. **See Note for Internship.
Core Courses
FW BP IC 440
Italian Confectionary Art
2 semester credits (15 lecture hours - 30 hands on class hours)
This course introduces students to classically applied mediums used in display work and decoration. Students will
learn to execute specific designs in pastillage, rolled fondant, gum paste, and royal icing, as well as with poured,
pulled, and blown sugar. Production, storing of all types of candied fruits and Italian mostarda. Production and
storing of jams and conserves, fruit jellies, Italian croccante, sugar fondant, almond paste.
FW BP CA 450
Chocolate Artistry
2 semester credits (15 lecture hours - 30 hands on class hours)
This course introduces the principles involved in tempering chocolate, creating chocolate sculptures, forming
simple centerpieces, and preparing chocolates and other confections with soft, hard, and liquid centers. Students
learn to use traditional and contemporary production methods in creating confections both by hand and with
special equipment. Efficient methods to increase productivity in this highly specialized field will be highlighted.
FW BP PT 470
Baking Techniques II: Italian Pastry Techniques
2 semester credits (15 lecture hours - 30 hands on class hours)
This course introduces non-yeast, laminated doughs and the preparation of pastry products using a variety of
methods-lamination, blending, creaming, foaming, and thickening. Students will combine these methods in new
products, to create savory items and frozen desserts, and to use basic finishing methods by applying glazes,
filling pastries, creating simple sauces, and presenting products for service. The fundamentals of heat transfer
as applied to pastries in the preparation of creams, custards, soufflés, butter creams, meringues, and flavored
whipped creams will also be studied. Students will taste and test the products created and will complete a
research assignment.
FW BP DS 480
Dessert Styling
2 semester credits (15 lecture hours - 30 hands on class hours)
Baking and dessert presentation, including sugar and chocolate decorations, creative use of sauces, pâté au
choux, meringue, toppings and decorations, application of different icings, fruit garnishing. By the end of the
course students will be able to execute the most common decorating and styling techniques and to develop
their own personal plating style.
FW BP RD 490
Restaurant and Production Desserts
3 semester credits (90 hours: 15 lecture hours - 30 hands on class hours – 45 supervised lab hours)
This course covers the preparation and service of hot and cold desserts with a focus on individual desserts
and the components involved in preparation. Students will learn and improve station organization, timing, and
service coordination for restaurant dessert production. Products made will include fried products, tarts, soufflés,
creams, frozen desserts. Both individual plated desserts, and desserts for banquets will be prepared. Students will
develop a dessert menu from the perspective of variety, costs, practicality, and how well it matches the rest of
the menu.
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PS SP BP 550
Special Project in the Baking and Pastry Industry
2 semester credits (140 Internship hours)
Non-paid part- time professional experience under the supervision of an experienced professional. Students
must attend the pre-internship seminar sessions as well as all the scheduled meetings with the mentor/supervisor.
A daily journal is required, signed by the internship supervisor, with detailed descriptions of tasks and experience.
Summary and evaluation reports are required.
Cross-listed to: Baking and Pastry (Food and Wine Studies)
The Special Project will be activated only upon PRIOR request. It is available only to continuing students. Students
who successfully pass the entrance exam qualifying for intermediate level in the first semester, will be placed in
Italian Language.
Italian language
3 semester credits (45 lecture hours)
The course consists of grammar lectures and conversation, and is offered in different levels according to the
student’s knowledge.
Seminars
FW CA KM 460
Kitchen Management and Brigade
1 semester credit (15 lecture hours)
The kitchen brigade is the chain of command which divides the kitchen into areas of specialization. Knowing the
evolution of the brigade and duties of each department, or parti, will help the professional cook to find his/her
place in any kitchen. Terminology, roles and duties, management, supervising.
FW BP SD 380
Special Diet Baking
1 semester credit (15 hours)
This seminar provides students with practical knowledge of ingredient substitutions for current current nutritional
needs, food allergies and intolerance. Students balance formulas using alternative ingredients such as fat, dairy,
wheat (gluten free) and sugar replacements currently used in baked goods.
FW BP SA 505
Sugar Artistry
1 semester credit (15 lecture hours)
Students are introduced to various sugar artistry techniques, including pastillage, poured, pulled and blown
sugar. Emphasis is on the planning and production of individual showpieces using various shaping and molding
methods in order to garnish dishes, buffet, cakes.
FW BP IW 510
Italian Wedding and Specialty Cakes
1 semester credit (15 lecture hours)
This seminar is comprised of lecture, demonstration and hands-on activities. Students will learn the history of
wedding cakes and the various techniques needed to create wedding and specialty cakes. Emphasis is placed
on developing skills in making various decorative ornaments out of chocolate, marzipan.
HP FB SF 300
Sustainability in the Italian Food Industry
2 semester credits (30 lecture hours)
Development of a sustainable food system is an essential part of long term economic planning. The course
focuses on food processing, packaging and distribution, exploring the social aspect of the food supply chain.
Sustainability principles will be analyzed as well as case studies in food and beverage service and retailing.
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CULINARY ARTS - 1 YEAR
Program Overview:
Students will gain a solid foundation of Italian cuisine covering all aspects of professional culinary arts with an
emphasis on Italian products, traditions, and regionality. The goal of the Culinary Arts Certificate is to impart
Italian taste, refinement and the origins of a cuisine with ancient and multi-cultural roots. The tenets of professional
cooking in the restaurant sector are taught as the basis from which students will then learn about Italian regional
cuisine, wines, and Italian baking and pastry techniques. The second semester offers courses focusing on
creative approaches to Italian cuisine and the principles of restaurant management.
Please note: This program is also offered in Italian language. Please specify in the application form your language
preference. Minimum number of students is required otherwise the program will be taught in English.
Program Objectives:
The program provides students with the basic skills necessary for the individual desiring to enter into the professional
food services industry. It develops the students’ practical culinary skills, preparing them for a professional career
in a constantly evolving industry, which encompasses a wide range of exciting fields.
Duration and Certification:
Certificate Programs may be taken for one semester, one year or two years. Each year consists of two semesters
that offer a set of core classes and intensive weekend seminars. Students can attend one single semester and
obtain a transcript for credits, or complete the full year program and receive a Certificate in Culinary Arts.
Practicum/Internship:
Upon request, continuing students who have successfully completed the first semester Italian language course,
will have the opportunity to broaden their experiences through an internship of approximately 10 hours a week
where they can practice skills and experience a professional environment in one of the most visited tourist cities
in the world.
Semester I - Beginning (offered in FALL – SPRING – SUMMER)
Mission/Goal
The aim of the Beginning level is to provide students with a basic comprehension of Italian cuisine, with reference
to our culture and taste. Topics studied include: regional cooking, history of Italian gastronomy and the selection
of fresh ingredients. Students will be introduced to basic food preparation techniques, nutrition concepts and
wine tasting. Students will be taught to study the role food plays in Italian culture and society and have the
opportunity to gauge their abilities and interests, in order to understand whether they are inclined towards the
professional or amateur culinary arts. All students are required to take a three week course of Italian language
before the start of the Certificate Program. The Italian language class is fundamental to understand the
original terms that will be used during lessons (i.e. names of regions, dishes, etc.) and to acquire the minimum
conversation skills required for attending the practicum.
Core Courses
Italian Language
3 semester credits (45 lecture hours)
The language course is offered in different levels according to the student’s knowledge.
All students enrolled in Certificate Programs are required to take a three week course of Italian Language before
the start of the Certificate Program.
FW CA PC 330 Introduction to Professional Cooking
3 semester credits (90 hours: 15 lecture hours - 30 hands on class hours – 45 supervised lab hours)
This course will introduce students to the tools, techniques and essential food preparation of this industry. Special
attention will be given to sanitation and hygiene. Students will also learn how to pair ingredients in the creation
of various dishes.
FW CA TF 340 Tradition of Italian Food I
2 semester credits (15 lecture hours - 30 hands on class hours)
This course focuses on the preparation of dishes that distinguish traditional Italian cuisine. Students will learn
how to use different ingredients to prepare representative Italian dishes. The fundamentals of cooking methods,
techniques, and preparations utilized in Italian cuisine will be thoroughly covered; these concepts will prepare
students continuing on to the intermediate and advanced sections of this course (II + III). Notions of the history
of these dishes will also be discussed as students prepare the various recipes.
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FW CA RC 360 Italian Regional Cuisine
3 semester credits (90 hours: 15 lecture hours - 30 hands on class hours – 45 supervised lab hours)
Focuses on the different aspects of regional food in Italy. Emphasis will be placed on how food relates to the
local lifestyle and culture. Regional economy and local resources will be analyzed and compared. Students will
be introduced to the various local products through class demonstrations and tastings.
FW BP BI 325 Breads of Italy Specialty Breads
2 semester credits (15 lecture hours - 30 hands on class hours)
Building on previous knowledge, students learn to mix, shape, bake, store, and distribute breads and rolls.
Emphasis will be placed on increased use of traditional fermentation methods, equipment, and methods that
emphasize flavor, texture, and appearance as well as techniques that increase shelf life. This course offers the
opportunity to learn the principles and techniques of preparing multi-grain breads, sourdoughs, holiday or
seasonal breads, and flat breads. Special emphasis will be placed on Italian regional breads; handling grains
(such as soakers) for specialty breads; mixing, shaping, and finishing specialty breads; and learning innovative
baking methods.
FW WE WS 335 Wine Appreciation I
3 semester credits (45 lecture hours)
This course provides the fundamental skills and a technical introduction to wine tasting beginning with the visual,
olfactory, and gustatory examination. Students will learn to analyze the organoleptic components of wines, the
importance and influences attributed by to territory, and finally how to distinguish as well as create excellent
food and wine pairings. Lectures will be supplemented by wine tasting workshops. The objective of this class is
for students to be able to recognize quality in wines from around the world and obtain a working knowledge of
international wine regions and as well as the wine industry.
Seminars
FW FS SA 300 Food Safety and Sanitation
1 semester credits (16 lecture hours)
This seminar introduces food production practices. Topics covered include prevention of food borne illness
through proper handling of potentially hazardous foods, legal guidelines, kitchen safety, facility sanitation, safe
practices of food preparation, storing, and reheating guidelines.
FW WC TW 300 Leading Italian Winemakers
1 semester credit (15 lecture hours)
This seminars will introduce the student to the Italian wine industry with a focuses on top producers. The historical
and cultural traditions of this art will be examined in depth as well as the contemporary wine industry in the age
of globalization. Seminars will be held by noted Italian vintners.
FW CA SC 300 Local Restaurants and Wine Bars: Signature Chefs and Sommeliers
1 semester credit (15 lecture hours)
Industry professionals come together in a series of seminars covering their personal and professional experiences
as well as offering insight and advice to participating students.
FW BP GI 330 The Art of Gelato and Italian Ice (15 hours)
1 semester credit (15 lecture hours)
This seminar introduces to the art of making gelato, Italian-style sorbet and Ice. Seminar includes history, nutrient
composition of gelato, and how to formulate flavors, displays case techniques and decoration, and recipes.
FW DN IN 305 Introduction to Nutrition
2 semester credits (30 lecture hours)
This course introduces students to the basic nutrition concepts such as calories, nutrient density and dietary
reference intake. Through the course the characteristics and the role of the basic nutrients (protein, carbohydrates,
lipids, vitamins and minerals) will be closely examined and different food combinations analyzed and discussed.
The concept of food pyramid will be extensively analyzed and different food pyramids and their cultural and
scientific backgrounds compared: the Mediterranean, the USDA, the traditional Latin American, the Asian a
and the Vegetarian. Menu composition and meal planning will be discussed form the nutritionist’s point of view.
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Semester II – Intermediate (SPRING)
Mission/Goal
The aim of the Intermediate level is to deepen students’ knowledge of Italian food, with special reference to high
quality labeled/protected products (DOP & IGP). Special focus will be given to the use of seasonal products,
herbs and spices. Students will start studying basic Italian pastry, as well as decoration techniques, and will study
Italian wines by region. Restaurant planning and organization are included in the program, together with a brief
study of room service. Continuing students who have successfully passed the first semester Italian language
course will have the possibility to put into practice what they have learned in class through the Internship session.
**See Note for Internship.
Core Courses
FW CA TF 440 Tradition of Italian Food II
2 semester credits (15 lecture hours - 30 hands on class hours)
This course continues to explore the tradition of Italian food through representative recipes. Emphasis will be given
to more elaborate dishes, including the cleaning and preparation of shellfish, fresh pasta, food combinations,
feast foods and banquets.
Prerequisite: Tradition of Italian Food I or equivalent
FW CA CC 450 Professional Cooking II: Italian Creative Cuisine and Decoration
3 semester credits (90 hours: 15 lecture hours - 30 hands on class hours – 45 supervised lab hours)
Examines the new Italian cuisine. Traditional recipes will be examined to discover how new ingredients can be
used to transform these dishes into the new, creative Italian cuisine. Attention will be given to food combinations;
fusion of Italian cuisine with other types of cuisine and the creative process in menu planning. Emphasis will also
be placed on food presentation, decoration and plating.
Prerequisites: Italian Regional Cuisine or equivalent.
FW BP BP 430 Baking, Pastry and Confectionery I
2 semester credits (15 lecture hours - 30 hands on class hours)
This course introduces students to the fundamentals of baking, including the production of cakes and cookies,
pastries, plated desserts and cake decorating. Also included is an introduction to the creation of confectionary
items.
FW WE WA 440 Wine Appreciation II
3 semester credits (45 lecture hours)
This course has been designed to provide students with an advanced working knowledge of wine appreciation.
Emphasis is placed on studying the most important Italian grape varieties through out the Italian territory and
to learn how to assess and to evaluate the wine typologies deriving from different grapes and soils. Particular
importance is given to comparative wine tasting, focusing on the different characteristics of wines coming from
different regions. The course gives a complete overview of the most important Italian wine areas.
Prerequisites: Wine Appreciation I or equivalent.
HP FB RM 390 Restaurant Management
3 semester credits (45 lecture hours)
This course will examine 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.
PS SP CA 470 Special Project – Practicum in a Local Restaurant
2 semester credits (140 hours)
Non-paid part- time professional experience under the supervision of an experienced professional. Students
must attend the pre-internship seminar sessions as well as all the scheduled meetings with the mentor/supervisor.
A daily journal is required, signed by the internship supervisor, with detailed descriptions of tasks and experience.
Summary and evaluation reports are required.
Some practicum take place at GANZO, the Apicius non-profit cultural association and restaurant-club.
Please note: Special Projects are available ONLY to continuing students, upon request, according to Italian laws
and regulations. Students who successully pass the culinary entrance exam qualifying for intermediate level in
the first semester, will be placed in Italian Language.
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Seminars
FW CA KM 460 Kitchen Management and Brigade
1 semester credit (15 lecture hours)
The kitchen brigade is the chain of command which divides the kitchen into areas of specialization. Knowing the
evolution of the brigade and duties of each department, or parti, will help the professional cook to find his/her
place in any kitchen. Terminology, roles and duties, management, supervising.
FW WC PF 335 Pairing Food and Wine
1 semester credit (15 lecture hours)
The capacity to offer the best wine as a combination for chosen dishes is a very important task. The course
includes an analysis of the “Combination Technique” used today by the Italian Association of Sommeliers,
sensory and quality evaluations, practical workshops on the most successful matches as well as the creation of
new flavor combinations.
FW BP SD 380 Special Diet Baking
1 semester credit (15 hours)
This seminar provides students with practical knowledge of ingredient substitutions for current current nutritional
needs, food allergies and intolerance. Students balance formulas using alternative ingredients such as fat, dairy,
wheat (gluten free) and sugar replacements currently used in baked goods.
FW CA BP 505 Sugar Artistry
1 semester credit (15 lecture hours)
Students are introduced to various sugar artistry techniques, including pastillage, poured, pulled and blown
sugar. Emphasis is on the planning and production of individual showpieces using various shaping and molding
methods in order to garnish dishes, buffet, cakes.
HP FB SF 300 Sustainability in the Italian Food Industry
2 semester credits (30 lecture hours)
Development of a sustainable food system is an essential part of long term economic planning. The course
focuses on food processing, packaging and distribution, exploring the social aspect of the food supply chain.
Sustainability principles will be analyzed as well as case studies in food and beverage service and retailing.
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CULINARY ARTS - 2 YEARS
Upon completion of the One Year Program in Culinary Arts or Baking and Pastry Certificates, students may
continue their studies in the theoretic and practical knowledge of Culinary Arts with a two year associate
certificate. The subject of culinary arts will be examined from an advanced perspective in terms of cooking
techniques and preparations, scientific notions of nutrition and food knowledge, new areas such as cooking
light and international cuisine will offer a more expansive and exciting approach to food and to the managerial
prospective of restaurant principles.
Each semester the students will be actively involved in the Culinary Internship.
Students that wish to enroll in the second year must submit a detailed curriculum vitae specifying any professional
experience in the field for at least six months and upon arrival in Florence qualify for the level with an entry exam.
In order to enter the second year it is required: good knowledge of Italian traditional product and regional cuisine,
baking techniques, basic ability on flavours combinations, different cut and types of meat and seafood, use of
herbs and spices, ability on menu development, HACC certification, perfect command of cuisine terminology.
Semester III - Advanced (FALL)
Mission/Goal
The aim of the Advanced I level is to deepen student’s cooking skills and their knowledge of Italian cuisine and
its evolution through the study of the most important contemporary chefs.
The study of pastry and decoration techniques will be continued, and more challenging and creative dishes
prepared. Students will be introduced to the characteristics of food groups and to the elements that affects
food preparation and cooking, and will learn how to prepare light but tasty recipes to face the current growing
demand for healthy cuisine.
Core Courses
FW BP BP 501 Baking, Pastry and Confectionery II
2 semester credits (15 lecture hours - 30 hands on class hours)
The course introduces advanced students to the high quality products that characterize Italian pastry and
baking including the production of special breads, mignardises, chocolate confections and meringue. After a
survey of the use of basic doughs used in bakeries such as pan di spagna, dacquoise and short crust pastry, the
course will introduce students to special breads baking, sugar working and confection preparations. Through
the preparation of marzipan, pasticceria mignon, savarin and baba’, the students will explore and interpret
creatively the most important examples of the traditional Italian pastry and confectionery, including the use
of typical liquors. The preparation of special breads, meringues, semifreddi, bavaresi, and confections with
hard, soft and liquid centers will challenge student to develop and master professional skills in pastry, bakery,
confectionery and cake decoration.
Prerequisites: Baking, Pastry & Confectionary I or equivalent
FW CA CC 502 Professional Cooking III: Italian Creative Cuisine and Decoration
3 semester credits (90 hours: 15 lecture hours - 30 hands on class hours – 45 supervised lab hours)
This course is intended for advanced students with a sound knowledge of Italian traditional ingredients
and regional cooking. The course will further develop advanced students skills in recipe elaboration, plate
presentation and decoration. The course will show students how to build and develop innovative combinations
of ingredients on the legacy of Italian tradition.
Each class, introduced by a short lecture, will focus on planning creative menus and on creating decorative
dishes, from starters to fresh pasta, from vegetable soups to cakes,including shellfish and typical cheeses.
Restaurant simulations are scheduled as integral part of the course.
Prerequisites: Italian Creative Cuisine and Decoration I or equivalent
FW CA TF 503 Tradition of Italian Food III: The Evolution of Italian Tradition
2 semester credits (15 lecture hours - 30 hands on class hours)
A survey of the major contemporary Italian chefs and their cooking philosophy. Students will learn how to read
and compose a menu, and the major elements that distinguish high-level Italian cooking through the original
recipes of Gianfranco Vissani, Gualtiero Marchesi, Nadia Santini and many others. This course is meant to help
students understand the current Italian culinary trends as a continuous evolution of the different regional cooking
traditions, while keeping in mind the importance of a healthy diet combined with the individual chef’s creativity.
Prerequisites: Italian Creative Cuisine and Decoration II or equivalent
FW CA VC 504 Cooking Light
2 semester credits (15 lecture hours - 30 hands on class hours)
In the old days when rich sauces ruled and vegetables were but a garnish, chefs were not experts on low fat
food. But times have changed. Over the past 20 years in response to customer demands, many top chefs
have become masters at cooking with less fat. The course will first examine contemporary perspectives on
the traditional diets of the Mediterranean region, as well as the basic nutrition concepts and the role of basic
nutrients(protein, carbohydrates, lipids, vitamins and minerals). The concept of food pyramid will be extensively
analyzed and different food pyramids and their backgrounds compared. Low fat gourmet recipes and menus
will be extensively discussed and experienced.
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FW DN SC 510 The Science of Cooking: an Introduction to Molecular Cuisine
2 semester credits (15 lecture hours - 30 lab hours)
This science of cooking course is aimed at non-scientific students who wish to gain knowledge of the basic
science behind cooking to both improve methods of cooking and avoid common pitfalls. The student will
understand the ideas behind basic techniques which will aid innovation and creative impulse in the field of
Gastronomy. The course will combine both theory and practice of scientific cooking.
Special note: Students may earn an extra credit for a total of 3 semester credits by producing a special research
paper/project coordinated with the professor at the beginning of the course.
PS IN CA 500 Culinary Arts Internship I
3 semester credits (200 contact hours)
Non-paid, part- time professional experience under the supervision of an experienced professional. Students
must attend the pre-internship seminar sessions as well as all the scheduled meetings with the mentor/supervisor.
A daily journal is required, signed by the internship supervisor, with detailed descriptions of tasks and experience.
Summary and evaluation reports are required. The internship provides the student the opportunity to practice
acquired skills in a fully operational professional restaurant kitchen at “Ganzo” the non-profit cultural association
and restaurant – club operated by Apicius students.
Seminars
FW FC FC 302 Herbs, Spices, and Flavors of Tuscany
1 semester credit (15 lecture hours)
Cooking with fresh, aromatic herbs, suggestive spices, and salts can make all the difference in a finished plate.
This course is designed to explore the fragrant world of these ingredients that lend themselves not only as ‘finishing
touches’ but essential flavor, aroma, and decorative components that impart freshness and particularity to
dishes. The course will consist of lectures on history and lore accompanied by cooking sessions focusing on the
usage, storage, and flavor combinations common to Tuscany.
HP FB FB 360 Food Purchasing
1 semester credits (15 lecture hours)
The objective of this course is to train students interested in food service careers to operate with the basic
principles of procuring food in hospitality structures. Analyzed concepts include targeting needs, purchasing,
receiving, efficient equipment and storage systems, and food safety/sanitation. Students will develop an insight
of the collaborative relationship between purchasers and chefs for menu planning, calculate food volumes and
costs, and how to ensure the safe passage from food items from the moment it’s prepared to the final
presentation on the client’s plate.
This course is also offered as a seminar for 1 credit, 15 lecture hours. The regular semester class will introduce the
student to the subject and focus on the area of study,while the seminar will focus on the specialized area of
study.
FW DN FS 508 Introduction to Food Science (30 lecture hours)
Introduction to Food Science
2 semester credits (30 lecture hours)
This course introduces the principles of food production and consumption, food in history, society, economics
and politics, development of food industry; nutritional, physiological and psychological roles of food; and quality
food products. Topical issues include: food additives, environmental impact of food processing, food marketing
and education.
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Semester IV - Advanced II (Spring)
Mission/Goal
The aim of the Advanced II level is to develop student’s perception of flavors and to improve their understanding
of food combinations and menu planning ability. An overview of worldwide cuisine will be provided, in order to
allow students to compare different cultures,ingredients and cooking methods, and to develop their own style.
Through the study of nutritionally balanced menus, students will be able to prepare healthy recipes and to fulfill
special dietetic requirements (i.e. diabetes, celiac, etc.). New cooking techniques will be studied, as well as the
conception and use of ingredients and their particularities in contemporary cuisine.
Core Courses
FW CA NC 505 Nutritional Cooking
2 semester credits (15 lecture hours - 30 hands on class hours)
Principles of planning, preparation and presentation of wholesome, nutritionally balanced meals. The course
emphasizes designing meals on a seasonal basis following the principles of healthy cooking.
FW CA WC 506 Worldwide Cuisine
2 semester credits (15 lecture hours - 30 hands on class hours)
This course is meant to teach students the role of the cultural heritage on food preparation techniques and
regional dishes. Students will experience gourmet food preparation from several foreign cuisines such as French,
Asian, Spanish, Greek and, of course, Italian. Ethnic customs and heritage will be considered in relationship to
global cuisine; effects of spices, herbs and condiments to
economy meal preparation and culture will be considered.
FW DN TF 507 Physiology of Taste and Flavor
2 semester credits (15 lecture hours - 30 lab hours)
This is an introductory course in Food Science that explores and examines the physiology of how we taste and
flavor food. From the simplicity of identifying “sour versus bitter” to the complexity of pairing food and wine, the
objective of this course is to train taste buds to better understand flavors that are not generally accepted but
require a deeper understanding before being appreciated.
HP FB OM 400 Food and Beverage Operations and Management
3 semester credits (45 lecture hours)
This course introduces one of the fundamental areas of study in the hospitality industry.
Students will study the concepts and procedures of food and beverage control systems, cost control, operating
budgets, effective management of food and beverage operations and cycles. Cost calculations, menu
planning, storage, receiving, profit and budget forecasting,
labor costs, service payment systems, and other topic-specific areas will be covered.
PS IN CA 550 Culinary Arts Internship II
3 semester credits (200 contact hours)
Non-paid, part- time professional experience under the supervision of an experienced professional. Students
must attend the pre-internship seminar sessions as well as all the scheduled meetings with the mentor/supervisor.
A daily journal is required, signed by the internship supervisor, with detailed descriptions of tasks and experience.
Summary and evaluation reports are required. The internship provides the student the opportunity to practice
acquired skills in a fully operational professional restaurant kitchen at “Ganzo” the non-profit cultural association
and restaurant – club operated by Apicius students.
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MASTER IN ITALIAN CUISINE - 1 YEAR OPEN ONLY TO CERTIFIED CULINARY GRADUATES AND PROFESSIONALS
Program Overview:
A.I.S.H. offers a full-time Master in Italian Cuisine for professional chefs or hospitality graduates who wish to
enhance specific skills in culinary arts in an international environment and to pursue their studies immediately
upon graduation. The program is one year long and is designed to highlight the outstanding mastery of cuisine
that has evolved in Italy over the centuries. It is not just exceptional ability in cutting vegetables or flipping an
omelette that makes a Master Chef, but the knowledge of quality products, the ability to interpret recipes, the
knowledge of the historical background of dishes, and the ability to match ingredients creating a balanced
new dish.
Program Objectives:
The program provides students with a sound understanding of the gastronomic culture in Italy. It polishes each
student’s skills and techniques enabling them to move forward in his or her professional career. To attain the
specified objectives, the curriculum includes:
- 13 courses for a total of over 800 hours including instruction and lab hours
- a practicum experience (approx 20 hours per week for a total of approx 700 hours) to provide an opportunity
to put theory to practice in a professional environment. This practicum takes place at GANZO, the Apicius nonprofit cultural association and restaurant-club.
Total Course Credits: 35
Total Internship/Apprenticeship Credits: 8
Total Degree Requirements & Credits: 43
Duration and Certification
The program is one year long and it is designed to celebrate the outstanding mastery in Italian Cuisine that has
developed in Italy over the centuries. Classes are held in the mornings and in the afternoons, over a traditional
semester format. The Master Program is open each year only to 12 participants. After the successful completion
of the program, students will receive a Master Certificate in Italian Cuisine. The master is taught in English.
Please note: The Master in Culinary Arts program is structured in a fall-spring semester sequence.
Prerequisites:
Detailed CV demonstrating a Bachelor’s degree in culinary arts and/or hospitality with evaluation reports or
transcripts or at least 3 years of professional experience. Successful performance on both a written exam and a
practical test at the start of the term demonstrating basic knowledge of the following:
Deboning chicken, filleting a fish, various cooking methodologies (poaching, roasting, braising, stewing,
sautéing, broiling, frying, etc.) knife skills for various vegetable cuts, basic dressings, marinades, and sauces.
A.I.S.H. Culinary Arts Advanced students needing the aforementioned technical skills may apply for Summer
sessions before applying for the Master.
Semester I
The aim of the first semester is to provide students with a sound knowledge of Italian cuisine. Students will be
introduced to the history and evolution of Italian gastronomy, and will learn how to use high quality ingredients,
according to the season, the chef’s creativity and in line with the Italian taste. Topics studied include advanced
cooking techniques, service planning and organization, as well as menu development. The importance of the
Mediterranean diet will be analyzed both from the nutritional point of view and through the study of culinary
traditions, ingredients and regional recipes from the Mediterranean region. Special emphasis will be placed
on the preparation of a variety of fresh pasta and dressings, according to the true Italian style. All students are
required to take a three week course of Italian language before the start of the Master program.
Core Courses
Italian Language
3 semester credits (45 lecture hours)
The language course is offered in different levels according to the student’s knowledge.
All students enrolled in Certificate Programs are required to take a three week course of Italian Language before
the start of the Certificate Program.
FW CA MD 515
Menu Development
3 semester credits (45 lecture hours)
An analysis of menu development for food service establishments. Topics to be covered include: menu
development, descriptions, layout, design, pricing, sales mix and station balance. Students will be involved in
critiquing and creating menus from the perspective of concept, clarity, cost, price, and efficiency.
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FW CA RC 530
Advanced Italian Restaurant Cooking I
3 semester credits (90 hours: 45 lecture hours- 45 hands-on hours)
The course introduces students to the preparation of modern and regional dishes in a restaurant setting and
allows them to put their skills into practice in Italian restaurant settings. Emphasis will be placed on cooking
techniques and ingredients used in contemporary and classical cuisine, planning and ordering for production,
station organization, preparation and plating, timing, palate development and other production realities of a
restaurant. Students will cover a variety of flavors and ingredient combinations in Italian restaurant cuisine while
preparing them according to the learned concepts of food handling and food safety of a professional kitchen.
FW CA IG 540
Intro to Italian Gastronomy
3 semester credits (45 lecture hours)
An introduction to the social, historical, and cultural forces that have affected the culinary, baking, and pastry
professions in Italy; traditions and the way these traditions translate into the professional environment of the food
service industry today. Topics include the contemporary challenges facing food professionals in the twenty-first
century and etiquette as a historical, social, and professional discipline. Students will be expected to complete
several written assignments.
FW CA FC 680
Italian Food and Culture
3 semester credits (90 hours: 45 lecture hours - 45 hands-on hours)
In this course, students will study the relationship between food and culture, with a focus on the cultural rules
of food consumption and how they can be compared to the rules of music, dance, and poetry. Course
topics include the relationships between food and religion, gender, folk traditions, mores, and life-cycle rituals.
Emphasizing critical reading and writing, this course provides theoretical and empirical exposure to food
research in anthropology, folklore, history, and sociology of Italy.
FW CA PW 580
Italian Pasta Workshop
3 semester credits (90 hours: 45 lecture hours - 45 hands-on hours)
The workshop objective is to provide students with fundamental knowledge of one of the main dishes of Italian
gastronomical culture. Students will appreciate how the preparation and presentation of Pasta has changed
over the centuries and, through the examination of ingredients and the understanding of the evolution of
cooking techniques, they will be provided with a sound understanding of the preparation of traditional Italian
pasta. The course consists of lectures, workshops and tastings. Each class includes a hands-on cooking session of
about 3 hours. The course also includes personal research, assignments and interviews.
FW FS SA 300
Food Safety and Sanitation
2 semester credits (30 lecture hours)
This course introduces food production practices. Topics covered include prevention of food borne illness
through proper handling of potentially hazardous foods, legal guidelines, kitchen safety, facility sanitation, safe
practices of food preparation, storing, and reheating guidelines.
PS IN CA 700
Master Apprenticeship in a Local Restaurant
4 semester credits (300 contact hours)
Non-paid, part- time professional experience under the supervision of an experienced professional. Students
must attend the pre-internship seminar sessions as well as all the scheduled meetings with the mentor/supervisor.
A daily journal is required, signed by the internship supervisor, with detailed descriptions of tasks and experience.
Summary and evaluation reports are required. The internship provides the student the opportunity to manage
a fully operational professional restaurant kitchen at “Ganzo” the non-profit cultural association and restaurantclub operated by Apicius students.
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Semester II
The aim of the second semester is to deepen the student’s awareness of Italian cooking style with a special
focus on the characteristics and use of products. Students will continue the study of advanced restaurant
organization and cooking techniques, and will be introduced to the specific topics of the cold kitchen and
buffet preparation. A wider understanding of Italian culture will be provided through the analysis of the cultural
rules of food consumption, the relationships between food and religion, feasts, traditions and lifestyle, and a
focus on the new perspectives of Italian regional cuisines. Food production practices, as well as food safety and
kitchen sanitation will be studied, in order to provide students with a deep knowledge of legal guidelines for
culinary professionals. The study of personal and small group communication and of forces that influence group
behavior will give students the skills required to communicate effectively in work situations. Students will finally
have the possibility to put into practice what they have learned in class through the Internship session.
Core Courses
FW DN DS 520
Dietetics and Nutrition in the Mediterranean
3 semester credits (45 lecture hours)
This course introduces students to the benefits of eating the “Mediterranean way,” focusing on the nutritional
aspects of the diet, the culinary tradition of the most significant Mediterranean countries and on the cultural
relevance of the Mediterranean way of eating. Scientists and researchers have discovered that traditional
Mediterranean cuisine is one of the most healthful, nutritious diets in the world, one that can help you live
longer and enjoy far lower rates of coronary heart disease and other chronic conditions, including diabetes and
cancer.
FW CA MC 550
Mediterranean Cuisine and Ingredients
3 semester credits (90 hours: 45 lecture hours- 45 hands-on hours)
Prepare, taste, serve, and evaluate traditional, regional dishes of Europe and the Mediterranean. Emphasis will
be placed on ingredients, flavor profiles, preparations, and techniques representative of the cuisines of Spain,
Portugal, France, Italy, Morocco, Tunisia, Greece, and Egypt.
FW CA RC 630
Advanced Italian Restaurant Cooking II
3 semester credits (90 hours: 45 lecture hours - 45 hands-on hours)
The course provides a deeper insight to the preparation of modern and regional dishes in a restaurant setting
and allows students to put their skills into practice in Italian restaurant settings. In addition to the concepts of
kitchen organization and production, the foundations of Italian restaurant cuisine, and restaurant management,
this course will also demonstrate the use of management skills training in the food service industry, the history
of food and food service, and propose more complicated restaurant dish preparations during lab hours. Other
topics covered include basic responsibility for food service personnel, management and HR practices, restaurant
esthetics, and current/future trends in the restaurant industry.
Prerequisites: Advanced Italian Restaurant Cooking I or equivalent.
FW CA GM 660
Garde Manger
3 semester credits (90 hours: 45 lecture hours - 45 hands-on hours)
An introduction to three main areas of the cold kitchen: reception foods, plated appetizers, and buffet
arrangements. Students will learn to prepare canapes, hot and cold hors d’oeuvre, appetizers, forcemeats,
pates, galantines, terrines, salads, and sausages. Curing and smoking techniques for meat, seafood, and poultry
items will be practiced, along with contemporary styles of presenting food and the preparation of buffets.
FW CA PK 670 Italian Product Knowledge
3 semester credits (45 lecture hours)
An introduction to the identification and use of vegetables, fruits, herbs, nuts, grains, dry goods, prepared goods,
dairy products, and spices in various forms. Explore both fresh and prepared foods and learn to identify, receive,
store, and hold products. Students will also learn to evaluate products for taste, texture, smell, appearance, and
other quality attributes.
PS IN CA 701
Master Apprenticeship in a Local Restaurant*
4 semester credits (300 contact hours)
Non-paid, part- time professional experience under the supervision of an experienced professional. Students
must attend the pre-internship seminar sessions as well as all the scheduled meetings with the mentor/supervisor.
A daily journal is required, signed by the internship supervisor, with detailed descriptions of tasks and experience.
Summary and evaluation reports are required. The internship provides the student the opportunity to manage
a fully operational professional restaurant kitchen at “Ganzo” the non-profit cultural association and restaurantclub operated by Apicius students.
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HOSPITALITY MANAGEMENT - 1 YEAR
Program Overview:
The Apicius Professional Program in Hospitality Management offers international students a unique opportunity to
specialize their studies in the field of hospitality, while studying in one of tourism’s most challenging and exciting
cities in the world. The program is based not only on theory but also on practical experience consisting of site
visits, guest lectures and internships organized to provide formative professional experiences for the students.
The program is based in the heart of this unique and sophisticated city and is renowned for its expertise in
teaching methods, ensuring a remarkable experience for each A.I.S.H. Hospitality student.
Program Objectives:
The focus of the program is to develop the skills necessary to operate in the international hospitality sector.
Students will be immersed in the theoretical and practical teachings of hospitality and tourism, from the
internal procedures of hotels, restaurants, wine bars, special events and more to the financial practices and
technological innovations that continually shape internationally hospitality today.
Duration and Certification:
Certificate programs may be taken for one semester, one year or two years. Each year consists of two semesters
that offer a set of core classes and intensive weekend seminars. Students can attend one single semester
and receive a transcript for credits, or complete the full year program and receive a Certificate in Hospitality
Management.
Two-year and a full four-year programs are available for seriously motivated students who wish to enter the
professional field upon completion of studies.
Practicum/Internship:
Each semester students will have the opportunity to broaden their experience through an internship, dedicating
approximately 10 hours a week and allowing students to practice and experience a professional environment
in one of the most visited tourist cities in the world.
Semester I - Beginning (FALL)
Mission/Goal
The aim of the Beginning Level is to provide students with an overview of the Tourism and the Hospitality Industry.
Students will be introduced to the organization and management of hotels and will study the practices of human
resources management as well as accounting procedures and financial statements. Special emphasis will be
placed on supervision and leadership, customer relations management, and the important role customer-client
relations have in HR management. All students enrolled in certificate programs are required to take a threeweek course of Italian Language before the start of the program. A basic working knowledge of conversational
Italian is required before beginning the internship.
Core Courses
Italian Language
3 semester credits (45 lecture hours)
The language course is offered in different levels according to the student’s knowledge.
HP HT IH 300
Introduction to Hospitality
3 semester credits (45 lecture hours)
Provides a fundamental overview of the hospitality industry and its main segments: hotel, restaurant, management
services, and clubs. The operational sectors of the industry as well as managerial components and skills will be
explored. All of the following topics will be examined: development of tourism; demand for travel, examination
of food and beverages industry, associations and organizations related to hospitality as a sub-segment of the
tourism industry. Career opportunities in the hospitality industry will be discussed and students will be encouraged
to develop their own career plan.
HP HT SL 340
Supervision and Leadership in the Hospitality Industry
3 semester credits (45 lecture hours)
Examines the roles and responsibilities of supervisors and managers in the hospitality industry. The course will
also focus on developing communication strategies, motivational techniques, performance evaluation and
review, staffing, training and strategic planning. Attention will be given to conflict resolution techniques as well
as methods for recruiting, interviewing and hiring staff. Budget management will also be covered.
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BU MA HR 350
Human Resource Management
Cross-listed to School of Hospitality
3 semester credits (45 lecture hours)
The purpose of this course is to provide an overview of human resources management, with particular emphasis
in human resource planning and strategy, personnel selection, equal employment opportunity, training,
performance appraisal, compensation, and contemporary issues. The course has been developed for the those
whose job requires managing people in a global environment according to the traditional HR. Topics covered
include: human resource planning, job analysis, recruitment, personnel selection, performance, employee
turnover, the importance of HR in an industry like the hospitality sector, ethics and practices within personnel,
legal issues, and how diversity impacts the workforce.
FW FC FC 340
Food, Culture and Society In Italy
3 semester credits (45 lecture hours)
This course is targeted towards students with an interest in Italian food traditions, society, and culture. The main
focus consists of what is generally defined as “made in Italy” culture and style in post-war Italy. Also covered are
the relationships between Italian traditions, folklore and contemporary Italian society drawing from examples
including festivals, food, tourism and economy, and the influence of foreign civilizations. Students will be asked
to regard the subject of food outside of the context of ingredients and the procedures used to create a dish; we
will instead examine a large scale context in which food is either featured as a main component or an integral
element in cultural situations. Thus the student is asked first and foremost to observe the presented material
across an anthropologic lens that roves over the entire Italian peninsula. Lectures will be complemented by
student cooking labs and tastings.
HP FB SM 330/331
Service Management
3 semester credits (45 lecture hours + 140 hours practicum)
Balanced between theoretical and applied learning, students will explore the function of service systems
within the restaurant environment. All the various front of the house positions and the theory and techniques of
customer service will be analyzed practiced and evaluated. The course includes styles of service for different
types of restaurants and cultural variations in service styles to illustrate the complexities of guest satisfaction. A
combination of interpersonal, leadership, and group dynamics will be explored.
Certificate Students enrolled in Service Management will be able to manage the operation of a full-service
dining room and front of the house procedures practiced. Students will concentrate on dining room service,
table set-ups, point-of-sale system and will focus on the operation of a full-service restaurant.
Seminars
FW FS SA 300
Food Safety and Sanitation
1 semester credit (15 lecture hours)
This course introduces food production practices. Topics covered include prevention of food borne illness
through proper handling of potentially hazardous foods, legal guidelines, kitchen safety, facility sanitation, safe
practices of food preparation, storing, and reheating guidelines.
FW CA SC 300
Local Restaurants and Wine Bars:
Signature Chefs and Sommeliers
1 semester credit (15 lecture hours)
Industry professionals come together in a series of seminars covering their personal and professional experiences
as well as offering insight and advice to participating students.
FW WC IW 300
Leading Italian Winemakers
1 semester credits (15 lecture hours)
This course will introduce the student to the Italian wine industry with a focuses on top producers. The historical
and cultural traditions of this art will be examined in depth as well as the contemporary wine industry in the age
of globalization.
Seminars will be held by noted Italian vintners.
FW BP GI 330
The Art of Gelato and Italian Ice
1 semester credit (15 lecture hours)
This seminar introduces to the art of making gelato, Italian-style sorbet and Ice. Seminar includes history, nutrient
composition of gelato, and how to formulate flavors, displays case techniques and decoration, and recipes.
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HP HT ST 325
Sustainable Tourism
2 semester credits (30 lecture hours)
This course examines the economic, environment and social impact of tourism and provides an understanding
of tourism as part of sustainable development in the Italian and global context. The course analyzes how
local cultures can better absorb short and long-term tourism, study the benefits of eco-tourism on natural
habitats and landscapes, and how a more sustainable approach to tourism affects the social fabric of host
peoples, communities, customs and lifestyles. The course will include field trips to various locations in Italy where
sustainable tourism policies are in place or are being discussed.
Semester II - Intermediate (SPRING)
Mission/Goal
The aim of the Advanced level is to deepen students’ understanding of hospitality management procedures,
with a focus on front office, price management, purchasing. The program includes an introduction to the newest
form of hotel marketing and special event management. Special emphasis will be placed specific sectors of
tourism and hospitality such as restaurant, hotel, and special event management.
Core Courses
HP HT TC 360
The Client - Customer Relation Management
3 semester credits (45 lecture hours)
This course is an examination of personal and small group communication with particular emphasis on methods
of perceiving information and transmitting messages in order to reassure and fidelize the Customer. We will also
study the importance of “Role Playing” by the staff in the Hospitality Business to develop Customer fidelity. A
review of the ways in which people communicate with each other and an introduction to the skill needed to
communicate effectively in work situations. An analysis of the two basic principles of the Quality System: “Quality
is a Bottom-Up Model” and “Do what you have to do correctly the first time”. Students also learn about decisionmaking in groups and forces that influence group behavior.
HP HT HM 350
Hospitality Marketing
3 semester credits (45 lecture hours)
Takes a practical approach to introducing students to the marketing of hotels, restaurants and clubs. Market
segmentation, marketing research, advertising, public relations, promotions, packaging, pricing strategies,
revenue maximization, travel purchasing systems and the future of hospitality marketing will be examined.
HP FB RM 390
Restaurant Management
3 semester credits (45 lecture hours)
This course will examine 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.
HP HT HA 400
Hospitality Accounting
3 semester credits (45 lecture hours)
The course introduces hospitality accounting concepts and procedures. After an overview of basic accounting,
the following issues are covered: income statement, balance sheet, cash flow, cost management, break-even
models, pricing, budgeting, cash management and investment decisions. Emphasis is given to the processing
of hospitality financial data and the flow of financial information, which results in the production of financial
statements. The course makes no attempt to cover the detailed concepts and mechanics of financial accounting
or the detailed procedures of bookkeeping. The content is specifically designed for students attending courses
related to managerial aspects of the hospitality industry.
FW WE WW 360
Wines of The World I
3 semester credits (45 lecture hours)
This course has been designed to provide students with an in-depth knowledge of the main wine producing
countries of the so-called “Old World” and to further develop skills as a wine taster. The countries to be studied
are: France (with a special emphasis on Bordeaux, Burgundy and the Champagne), as well as Germany, Austria,
Spain and Portugal. Through comparative tastings, students will be encouraged to offer a critical analysis of
wines produced in different parts of the Old World, with emphasis on the relationship between sensory properties
of the wines and factors associated with their place of origin.
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PS SP RM 391
Special Project: Restaurant Management Practicum
2 semester credit (140 contact hours)
Non-paid part- time professional experience under the supervision of an experienced professional. Students
must attend the pre-internship seminar sessions as well as all the scheduled meetings with the mentor/supervisor.
A daily journal is required, signed by the internship supervisor, with detailed descriptions of tasks and experience.
Summary and evaluation reports are required. Practicum takes place at GANZO, the Apicius non-profit cultural
association and restaurant-club.
Seminars
FW CA KM 460
Kitchen Management and Brigade
1 semester credit (15 lecture hours)
The kitchen brigade is the chain of command which divides the kitchen into areas of specialization. Knowing the
evolution of the brigade and duties of each department, or parti, will help the professional cook to find his/her
place in any kitchen. Terminology, roles and duties, management, supervising.
FW WC PF 335 Pairing Food and Wines
1 semester credit (15 hours)
The capacity to offer the best wine as a combination for chosen dishes is a very important task. The course
includes an analysis of the “Combination Technique” used today by the Italian Association of Sommeliers,
sensory and quality evaluations, practical workshops on the most successful matches as well as the creation of
new flavor combinations.
HP FB MS 370 Food and Wine Marketing Strategies (15 hours)
1 semester credit (15 hours)
This course gives students the fundamentals of marketing beyond the conventions of advertising and promotion.
Concepts and practices in marketing food and wine will be deeply analyzed in order to give students the
technical skills to formulate their own marketing campaign. In the second part of the term, students will be
working on individual and group assignments in order to plan and organize a marketing strategy for a new
product or market re-positioning. This course closely follows current events and trends to illustrate contemporary
marketing techniques.
HP FB WB 540 Wine Bar Management (15 hours)
1 semester credit (15 hours)
The course objective is to introduce students to the basics of wine and bar management. We will study the logical
progression from the concept of operating a wine bar to a comprehensive picture of what the wine bar business
is all about. The course will focus on wine bar financing, staff management, analysis and marketing. Students will
learn strategies and tricks to effectively market and promote their business and create more customers without
resorting to the traditional means of expensive and often ineffective mass media advertising.
HP FB SF 300 Sustainability in the Italian Food Industry
2 semester credits (30 hours)
Development of a sustainable food system is an essential part of long term economic planning. The course
focuses on food processing, packaging and distribution, exploring the social aspect of the food supply chain.
Sustainability principles will be analyzed as well as case studies in food and beverage service and retailing.
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HOSPITALITY MANAGEMENT - 2 YEARS
The two-year associate certificate in Hospitality Management is open to all students who have completed any of
the one-year certificate programs. The program covers all aspects of the hospitality industry from management,
tourism and housekeeping to accounting and finances. Special emphasis is given to the food and wine sectors
of hospitality as well as the social and cultural aspects of the hospitality industry in Italy.
Semester I - Advanced (FALL)
Core Courses
HP HT IM 450
International Management for the Hospitality Industry
3 semester credits (45 lecture hours)
This management course offers an emphasis in the hospitality industry for students interested in international
business ventures and partnerships in this specific sector. Management, leadership, human resource
management, organizational skills and strategy will all be analyzed from a cross-cultural business perspective.
The class will focus on strategies adapting managerial skills across cultures. Guest lecturers and on-site visits to
international hospitality structures in the city of Florence are incorporated into the lesson schedule.
Prerequisites: Introduction to Hospitality or equivalent.
HP HT SE 410
Special Event Management
3 semester credits (45 lecture hours)
This course will examine all aspects of special event management. Design, financing, budgeting, leadership and
integrated marketing will be studied. The course will also provide students with the necessary background for
improving their effectiveness and profitability when managing special events, which demands competence in
the areas of drafting contracts for events, marketing and sales, event logistics and preparations, staffing, and
accounting.
Cross-listed to Internships (Professional Studies).
HP FB CS 470
Catering Sales and Operations
3 semester credits (45 lecture hours)
The course will enable candidates to gain a deep knowledge and qualification relating directly to the catering
environment. The course will enhance their personal growth and development, enabling them to undertake
their role with greater confidence. All organizational, logistic and marketing aspects of the catering industry will
be analyzed.
HP HT OB 470
Organizational Behavior in the Hospitality Industry
3 semester credits (45 lecture hours)
The course is designed to assist students in making sound decisions in the hospitality industry by heightening
their sensibility to the organizational parameters that influence their decisions. Furthermore students will analyze
computer systems and their applications within the hotel industry. All computer applications are examined, from
reservations to the back office through a series of assignments and projects.
Prerequisite: Human Resources Management or equivalent
CP MC PP 480
Public Relations Strategies
3 semester credits (45 lecture hours)
This course introduces the student to the strategic roles and functions of the Public Relations (PR) practitioner and
enables them to evaluate the context in which PR is practiced, to understand the potential and practice of PR
as a management function, and to analyze critically the structure of PR management, its role and techniques.
In addition, the student will be introduced to the rhetorical arguments that impact upon PR activities and will be
made aware of the importance of professionalism and ethics in public relations practice.
HP FB CC 532
Cost Control
3 semester credits (45 lecture hours)
Course develops skills in scheduling and controlling costs in managed projects that present the challenges
of time, human resources, materials, budget, project specifications, and deadlines. The concept of financial
planning for businesses and organizations, including a special emphasis on hospitality structures, asks students to
consider the compilation of budgets, identifying/forecasting potential problems to avoid profit loss, flexible vs.
static budgets to control costs, and types of cost control analysis.
Prerequisite: Hospitality Accounting or Restaurant Management or equivalent.
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PS IN EM 411
Internship in Event Management
2 semester credits (140 Contact hours)
Students will be planning events for the special section of the GANZO restaurant-club that comprises special
events during weekends upon reservation. The quality of the experience, the final portfolio and the faculty
supervision will guarantee a unique educational experience.
Seminars
FT FC GS 270
Glamour and Style: the Pitti Fashion Shows
1 semester credits (15 lecture hours)
Prior to the postwar period Italian fashion and design was limited to tailors and seamstresses. That all changed
with Pitti Imagine and the boom of the 1950’s. Pitti Immagine organizes some of the world’s most important
fashion events: international quality clothing and textile fairs, communication happenings and cultural and
research initiatives for the fashion system and fashion as the aesthetic expression and global evolution of taste.
This course will analyze the evolution of the Pitti Fashion events from its origin throughout decades of imposing
Italian fashion.
HP FB FP 360
Food Purchasing
1 semester credits (15 lecture hours)
The objective of this course is to train students interested in food service careers to operate with the basic
principles of procuring food in hospitality structures. Analyzed concepts include targeting needs, purchasing,
receiving, efficient equipment and storage systems, and food safety/sanitation. Students will develop an insight
of the collaborative relationship between purchasers and chefs for menu planning, calculate food volumes
and costs, and how to ensure the safe passage from food items from the moment it’s prepared to the final
presentation on the client’s plate.
HP HT WH 380
UNESCO World Heritage Site, Florence: Moving Towards Sustainable Tourism
2 semester credits (30 lecture hours)
This course, starting with a historical description of the United Nations Educational, Scientific and Cultural
Organization (UNESCO), will focus on the “ World Heritage” concept and how to become a part of it, explaining
the different heritage categories such as Cultural and Natural, Tangible and Intangible. Florence is studied as a
model of a city on the world heritage list. Through encounters with institutional officers, policies and programs
requested to keep the city of Florence on the world heritage list are analyzed.
Semester II (SPRING)
HP HL HM 430
Hotel Management Operations and Front Office Procedures
3 semester credits (45 lecture hours)
This course examines two critical areas of hospitality management, management operations and front office
procedures. In the first section students will regard the industry from a managerial perspective by covering the
business procedures, accounting controls, legal issues, policies and controls employed in order to effectively
operate hospitality structures such as hotels, resorts, restaurants, and clubs. The second half of the course focuses
on front office procedures - business flow, reservations processes, revenue management, accounting, internal
control, night audit, and computer systems for guest management. Housekeeping operations, guest accounts,
room management, and other services will also be studied in a service-oriented context.
HP HL HK 420
Housekeeping Management
3 semester credits (45 lecture hours)
This course introduces the operations for successful housekeeping management. Students will learn how to
apply systems of communications, maintenance, inventory, laundry, operating and payroll budgets, labor that
are a part of the everyday reality faced by hospitality managers. The application of these techniques is aimed
at providing the best services with maximum efficiency on the operational and customer levels.
HP FB OM 400
Food and Beverage Operations and Management
3 semester credits (45 lecture hours)
This course introduces one of the fundamental areas of study in the hospitality industry. Students will study the
concepts and procedures of food and beverage control systems, cost control, operating budgets, effective
management of food and beverage operations and cycles. Cost calculations, menu planning, storage,
receiving, profit and budget forecasting, labor costs, service payment systems, and other topic-specific areas
will be covered.
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HP HL EM 400
E-Marketing for Hospitality Industry
3 semester credits (45 lecture hours)
An in-depth study of Internet Web site hosting for tourism managers, including a detailed examination of the
current practices of on-line tourism marketing and tourism destination management systems. Covered topics
include advanced course investigating sales tactics and procedures used in hospitality sales environment, the
practical application role plays and skills practice, and planning and managing e-Commerce for hospitality global
distribution systems including major opportunities, limitations, issues and risks from managerial perspectives
Prerequisite: Hospitality Marketing or equivalent
PS IN HO 450
Internship/Externship in the Hospitality Industry
2 semester credits (140 hours)
Non-paid part- time professional experience under the supervision of an experienced professional. Students
must attend the pre-internship seminar sessions as well as all the scheduled meetings with the mentor/supervisor.
A daily journal is required, signed by the internship supervisor, with detailed descriptions of tasks and experience.
Summary and evaluation reports are required.
Some Internship levels take place at GANZO, the Apicius non-profit cultural association and restaurant-club.
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WINE STUDIES AND ENOLOGY - 1 YEAR
Program overview:
A wine expert is a qualified critic, salesman, and business manager. The professional sommelier possesses skills
and knowledge on the subject of wine, and acknowledges the fundamental importance of wine to the culinary
experience. The last decades have witnessed a substantial increase in career opportunities for professional
wine experts: as sommeliers in the restaurant dining room, as chefs in the professional kitchen, as educators
and writers, as winery representatives and winemakers, and as wine managers. The Apicius professional Wine
Expertise curriculum is rigorous and offers students a wide range of future employment in the wine industry.
A.I.S.H. is proudly partnered with internationally respected wine producers such as the Frescobaldi, Antinori,
Guicciardini Strozzi, Cantine Leonardo da Vinci, Berlucchi and Distillerie Nardini.
Program objectives:
The program provides the basic skills necessary for the individual aspiring to enter into the wine industry. It
develops the students’ awareness and skill sets to their optimum potential and prepares them for a professional
career in a continuously developing industry, which encompasses a wide range of exciting fields.
The certificate program is structured in two semesters: during the first, students will learn about the production of
wine and spirits, how to taste wine and recognize typical characteristics and flaws, the principles of proper wine
service and the art of pairing wine and food. During the second semester, students will have intensive sessions
putting theory into practice. Special attention will be given to the world’s major wine regions as well as proper
wine service and salesmanship. Exams must be passed upon the completion of each semester.
Duration and Certification:
Certificate Programs may be taken for one semester, one year or two years. Each year consists of two semesters
that offer a set of core classes and intensive weekend seminars. Students can attend one single semester and
obtain a transcript for credits, or complete the full year program and receive a Certificate in Wine Studies and
Enology.
Internship and visits:
Each semester an itinerant course includes visits to six different wineries.
The Fall program includes a one week hands-on grape harvesting workshop. Students will be learning directly
from wine procedures through a series of trips.
Each semester students will have the opportunity to broaden their experience through an internship of
approximately 10 hours a week where they can practice and verify the acquired skills in a professional
environment.
Semester I - Beginning (FALL)
Mission/Goal
The aim of the Beginning level is to provide students with a basic comprehension of wine appreciation. Students
will be introduced to the Italian wine classification system and to basic wine making procedures. They will learn
how to organize a cellar and to serve wine. The main Italian and international wine grapes will be analyzed,
as well as a selection of Italian and French wines, with a focus on the Tuscan region. Special emphasis will be
placed on extensive wine tasting, in order to develop the students’ ability to understand the characteristics and
qualities of wine. One of the courses includes visits to six different wineries.
All students enrolled in certificate programs are required to take a three-week course of Italian Language before
the start of the program. The Italian language class is necessary to acquire the minimum conversation skills
required for attending the Internship.
Core Courses
Italian Language
3 semester credits (45 lecture hours)
The language course is offered in different levels according to the student’s knowledge.
FW WC TW 262
Tuscany and Its Wines
3 semester credits (45 lecture hours)
The course will introduce students to the outstanding richness of Tuscan wine typologies focusing particularly on
a presentation of the most important winegrowing areas in Tuscany. A general introduction to wine appreciation
will be offered and a selection of Tuscan wines will be studied in terms of their characteristics.
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FW WE RG 305
Table and Wine Grapes of Italy: an Educational Wine Tour I
3 semester credits (45 lecture hours - 45 field trip hours)
The structure of this class is unique: students will be learning the regional cultural practices through a series of
field trips. Students will learn all of the different methods of planting, training, pruning, irrigation, frost protection
and harvesting directly from the wine producers. During the Fall Semester students will take part in the grape
harvesting and assist at a vineyard for a week. The itinerant course includes visits to: Querciabella (Tuscany
- Chianti,Super Tuscans), Marchesi Frescobaldi at Castello di Nipozzano (Tuscany - Chianti Rufina), Rocca
Bernarda (Friuli Venezia Giulia - biodynamic wines), Tenuta La Novella (Tuscany - Chianti Classico), and Torre
Fornello (Lombardia - sparkling wines).
FW WE WA 340
Wine Appreciation I
3 semester credits (45 lecture hours)
This course provides the fundamental skills and a technical introduction to wine tasting beginning with the visual,
olfactory, and gustatory examination. Students will learn to analyze the organoleptic components of wines, the
importance and influences attributed by to territory, and finally how to distinguish as well as create excellent
food and wine pairings. Lectures will be supplemented by wine tasting workshops. The objective of this class is
for students to be able to recognize quality in wines from around the world and obtain a working knowledge of
international wine regions and as well as the wine industry.
FW WE WW 360
Wines of The World I
3 semester credits (45 lecture hours)
This course has been designed to provide students with an in-depth knowledge of the main wine producing
countries of the so-called “Old World” and to further develop skills as a wine taster. The countries to be studied
are: France (with a special emphasis on Bordeaux, Burgundy and the Champagne), as well as Germany, Austria,
Spain and Portugal. Through comparative tastings, students will be encouraged to offer a critical analysis of
wines produced in different parts of the Old World, with emphasis on the relationship between sensory properties
of the wines and factors associated with their place of origin.
FW WE WS 335/336
Wine Service and Beverage Management
3 semester credits (45 lecture hours + 140 practicum hours)
This course will examine the figure of “the sommelier” and provide essential information about the following:
stocking a cellar, storing wine, reading and composing a wine list, selecting the proper wine glasses, serving
wine, decanting wine and an introduction to beverages other than wine.
Certificate students enrolled in Wine Service Beverage Management, will be able to put in to practice their skills
acquired by managing the wine and beverage service at Ganzo. (GANZO is the non-profit cultural association
and restaurant-club operated by Apicius students).
Seminars
FW FS SA 300
Food Safety and Sanitation
1 semester credits (16 lecture hours)
This course introduces food production practices. Topics covered include prevention of food borne illness
through proper handling of potentially hazardous foods, legal guidelines, kitchen safety, facility sanitation, safe
practices of food preparation, storing, and reheating guidelines.
FW CA SC 300
Local Restaurants and Wine Bars:
Signature Chefs and Sommeliers
1 semester credit (15 lecture hours)
Industry professionals come together in a series of seminars covering their personal and professional experiences
as well as offering insight and advice to participating students.
FW WC IW 300
Leading Italian Winemakers
1 semester credits (15 lecture hours)
This course will introduce the student to the Italian wine industry with a focuses on top producers. The historical
and cultural traditions of this art will be examined in depth as well as the contemporary wine industry in the age
of globalization.
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FW FC SB 306
Coffee and After Meal Beverages
1 semester credits (15 lecture hours)
Post-prandial beverages will be examined in their historic and cultural context in this course is also offered as a
seminar. Special attention will be paid to the ingredients, preparation and service of these beverages.
FW WE WM 300
Introduction to Winemaking
2 semester credits (30 lecture hours)
This course analyzes the fundamental principles of the grapevine culture in Italy and covers production systems,
harvesting, winery organization, storage and processing of grapes. Overview and sensory evaluations of the
major wines produced in Italy. Students will spend two weekends in a vineyard and wine producer during the
“vendemmia” – annual grape harvest. Fall semester only.
Semester II - Advanced (SPRING)
Mission/Goal
The aim of the Advanced level is to deepen students’ professional understanding of wine appreciation.
An overview of Italian wines by region will be provided, as well as a study of wines from other areas of the
world, in order to allow students to make critical comparisons. The program includes an introduction to wine
communication and marketing and the analysis of the most common methods for food and wine pairing.
One of the courses includes visits to six different wineries.
Core Courses
FW WC PF 335
Pairing Food and Wine
3 semester credits (45 lecture hours)
The capacity to offer the best wine as a combination for chosen dishes is a very important task. The course
includes an analysis of the “Combination Technique” used today by the Italian Association of Sommeliers,
sensory and quality evaluations, practical workshops on the most successful matches as well as the creation of
new flavor combinations.
HP FB WC 380
Wine Communications and Marketing
3 semester credits (45 lecture hours)
Business and marketing aspects of the wine industry. Students will be presented with the following topics: an
introduction to communication theory, wine communication, introduction to management and marketing
theory, wine marketing, economics of the world wine industry, human resource management.
Cross-listed to Marketing (Business).
FW WE WA 440
Wine Appreciation II
3 semester credits (45 lecture hours)
This course has been designed to provide students with an advanced working knowledge of wine appreciation.
Emphasis is placed on studying the most important Italian grape varieties through out the Italian territory and
to learn how to assess and to evaluate the wine typologies deriving from different grapes and soils. Particular
importance is given to comparative wine tasting, focusing on the different characteristics of wines coming from
different regions. The course gives a complete overview of the most important Italian wine areas.
Prerequisites: Wine Appreciation I or equivalent.
FW WE VE 450
Viticulture and Enology: An Educational Wine Tour II
3 semester credits (45 course hours - 45 field trip hours)
Students will be learning directly from wine procedures through a series of trips. The following types of wine will
be studied: light bodied white wines, wooded and full-bodied white wines, sparkling wines, sweet table wines,
light bodied red wines, medium bodied red wines, full bodied red wines, fortified wines, and oaky wines. The
course will cover the chemistry and analysis of wine, the changes brought about with aging, faults in wine and
the manipulation of wine. The itinerant course includes visits to: Distillerie Nardini (Veneto - Grappa), Prunotto
(Piemonte - Barolo and Barbaresco), Marchesi Antinori at the Tignanello Estate (Tuscany - the first Super Tuscan),
Montevertine (Tuscany - the real Sangiovese), Loacker biodynamic wines (Tuscany - Brunello Di Montalcino,
Bolgheri), and Berlucchi (Lombardia - sparkling wines).
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FW WE WW 460
Wines of The World II
3 semester credits (45 lecture hours)
This course continues the journey of world wines by focusing on the countries of the “New World” in order
to further develop students’ skills as a wine taster. The countries to be studied are: Hungary, United States of
America (with a special emphasis on California), Australia and South Africa, as well as New Zealand, Chile and
Argentina. Students will participate in comparative tastings to be able to conduct a critical analysis of wines
produced in different parts of the New World, with the usual emphasis on the relationship between sensory
properties of the wines and factors associated with their place of origin.
Prerequisite: Wines of the World I or equivalent.
PS SP WE 500
Special Project: Practicum in the Wine Industry
2 semester credits (140 Internship hours)
Cross-listed to: Wine Expertise (Food and Wine Studies)
Non-paid part- time professional experience under the supervision of an experienced professional. Students
must attend the pre-internship seminar sessions as well as all the scheduled meetings with the mentor/supervisor.
A daily journal is required, signed by the internship supervisor, with detailed descriptions of tasks and experience.
Summary and evaluation reports are required.
Practicum takes place at GANZO, the Apicius non-profit cultural association and restaurant-club.
Seminars
FW WC PC 340
Pairing Cocktails and Food
1 semester credit (15 hours)
In this seminar the student will learn the basics of cocktail mixology. Students will learn about a range of spirits
and their compatibility with other spirits and beverages. Cocktail composition and preparation will proceed the
essential rules for matching drinks and food, and how to serve mixed drinks as companions throughout the meal.
FW WC PB 345
Beer Brewing and Pairing
1 semester credit (15 hours)
This seminar combines lectures and tastings as students examine the origins and history of beer (and related
beverages). Similarities and differences regarding brewing, taste and essential characteristics between wine
and beer will be examined as well. The principles of matching beer and different kind of food will be analyzed.
FW WE GL 400
Spirits and Grappa
1 semester credit (15 hours)
This seminar focuses on “spirits” with a special focus on grappa. Lectures will be complemented by in-class
tastings. Focus will be on the historic origins, methods of production as well as he various types of grappa and
their usage (drinking and cooking).
HP FB WB 540
Wine Bar Management
1 semester credits (15 lecture hours)
The course objective is to introduce students to the basics of wine and bar management. We will study the logical
progression from the concept of operating a wine bar to a comprehensive picture of what the wine bar business
is all about. The course will focus on wine bar financing, staff management, analysis and marketing. Students will
learn strategies and tricks to effectively market and promote their business and create more customers without
resorting to the traditional means of expensive and often ineffective mass media advertising.
HP FB SF 300
Sustainability in the Italian Food Industry
2 semester credits (30 lecture hours)
Development of a sustainable food system is an essential part of long term economic planning. The course
focuses on food processing, packaging and distribution, exploring the social aspect of the food supply chain.
Sustainability principles will be analyzed as well as case studies in food and beverage service and retailing.
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DIVA Digital Imaging Visual Arts
photography - 1 OR two years
Program Overview
DIVA’s program in Photography represents a unique and exciting opportunity for students from all over the
world who want to be challenged in photography. This professional certificate program is for motivated students
seeking to develop new skills and knowledge while building a body of work and professional experience in an
international learning environment. Exploring the possibilities of the photographic medium, students will learn
contemporary, traditional and digital image-making skills while examining the creative and critical aspects of
the medium, developing their image-making practice and acquiring the practical and conceptual tools to
evolve a more effective and individual visual language. To achieve these goals, students receive the full support
of competent and qualified faculty of DIVA’s dynamic group of photographers, artists, writers, filmmakers and
curators with an exceptional diversity of approaches, who share their perspectives and experiences with the students within the context of a wide-ranging and stimulating course of study. The professional certificate provides
the opportunity to learn in an environment equipped with dark rooms and digital labs, including resources from
multimedia and digital video in a professional shooting studio. An important part of the second year is the teaching assistant internship and the possibility of working with professional photographers, artists, agency, magazine and galleries. Internships allow students to gain valuable practical work experience. Each year is comprised
of two semesters that include core classes and intensive weekend seminars. Each semester, studies include six
core courses that provide a solid foundation and which are integrated by five intensive seminars that focus on
related specialized areas of study.
Program Objectives
The program provides students with the professional training necessary to enter into the professional world of
photography. It develops students’ abilities and prepares them for professional careers in a constantly developing industry, which encompasses a wide range of exciting fields. To reach for higher levels of creative achievement, to deepen their understanding of the medium as a whole, and to further their technical proficiency.
Throughout the program, students will receive individualized attention and support from professional faculty
and visiting artists. At the end of the program, the students will be equipped with the skills necessary to excel in
professional environments and fully developed portfolios of work.
Duration and Certification
Certificate programs may be taken for one semester, one year or two years. All programs devote a portion of
each term to the development of a professional portfolio. Students who select the two-year program have the
opportunity to complete and/or serve as a teaching assistant in introductory level courses. Students may attend
one single semester and obtain a transcript for credit, or complete the full two-year program and receive a
certificate in photography. All students enrolled in the professional certificate programs are required to take a
three-week course of Italian language before the start of the certificate program.
Prerequisites
For beginning levels, the only prerequisite is a high school diploma or equivalent and demonstration of fluency in
English. Students who wish to enroll in a different level of the program (either enter at the second semester or in
the second year) must qualify by demonstrating ability and knowledge in an entry exam and submit a detailed
curriculum vitae and portfolio.
A qualified submission of the above mentioned documents will be evaluated by a committee of academic
advisors who will determine approval and enrollment in the requested level.
Internship
The two-year certificate program gives students the opportunity to deepen their experience first by working as
a teaching assistant and then through an internship in a professional studio in Florence, where they will practice
their acquired skills in a real world environment. The internship is a carefully organized and closely supervised
“hands-on” learning experience that provides the students with a wide range of real-world work opportunities
as they shadow, observe and contribute while working in a professional environment.
The objective of the internship is to give the students the space to actively apply the skills developed through
their studies in a professional work environment. Students will meet with their academic advisors to discuss future
goals and professional aspirations as they plan for the internship. Students will also be introduced to the Italian
working environment that will enable them to use the technical vocabulary acquired through their three-week
language study thereby strengthening their language skills.
Example of past Internship locations
Marco Lanza Photographer , Alessandro Bencini Photographer– www.alessandrobencini.com, Terra Project
Photographers – www.terraproject.net
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Year 1 - Semester 1 (FALL)
Mission
The aim of the beginning level is to provide students with a basic comprehension of photography, with reference to italian culture and style. Students will be moreover introduced to basic classic and digital photographic
techniques, visual communication concepts and web designing. Students will be taught to be aware of the
concept of photography and to test their abilities, in order to develop their interest towards the professional
photographic arts.
The Italian language class is fundamental to understand the original terms that will be used during lessons and
to acquire the minimum conversation skills required for attending the internship.
Core Courses
Italian Language
3 semester credits (45 lecture hours)
The language course is offered in different levels according to the student’s knowledge. All students enrolled in
Certificate Programs are required to take a three week course of Italian Language before the start of the Certificate Program.
DI PH ID 180 Introduction to Digital Photography
3 semester credits (90 hours: 45 lecture hours + 45 studio hours with T.A.)
This course will introduce students to the digital photography world with particular focus on updated techniques
and how they can be incorporated into classic fine art photography. The course will explore the use of stateof-the-art computer software and techniques. The instructor will guide the student in learning to master photo
computer software and how to control the scanning of a picture, transparency and negative to make a good
quality digital print. Elements of photo composition and graphic design, photo history, and relationships with
other art mediums will also be addressed during the course.
Basic photography experience will be helpful.
A digital camera of at least 5.0 mega pixels with an optical zoom lens 3X or more is required.
FA CL IC 140 Introduction to Classic Photography
3 semester credits (90 hours: 45 lecture hours + 45 studio hours with T.A.)
This course involves theoretical and practical work both outdoors in the city of Florence and its environs and in
the darkroom. Students will learn how to use the camera correctly, how to expose the film and the basic principles of black and white photography and composition. In addition, students will be given a broad overview of
the history of photography. During the semester students will work on two projects and a final portfolio. Students
must have a 35mm reflex camera.
DI VC WD 200 Introduction to Web Design
3 semester credits (45 lecture hours)
This lab-based course trains students to develop effective graphic design interfaces for the Web. Students will
be introduced to new software and technical information for maps, hot spots, links and site management. Additional topics include: search engines, on-line services and Web development.
DI VC DF 190 Visual Communication Design Fundamentals Studio I
3 semester credits (45 lecture hours)
This course introduces the student to the principles and basic elements of graphic design. Through a series of
assignments and exercises, students will learn and practice hand, eye and problem-solving skills. Topics include: shape, basic color theory, framing, shape and color layout, formats, creative typography, logo creation,
symbols and trademarks. The course focuses mainly on manual (non-computer) techniques.
DI PH PS 220 Introduction to Photoshop
3 semester credits (45 lecture hours)
Adobe Photoshop is the leading software for photographers, graphic designers, and bookmakers. Photoshop
is powerful software that requires a dedicated focus in learning how best to use the program to its full potential.
This course, with the guidance of experienced teachers, will introduce the student to the creative and professional issues of Photoshop. The course is designed for students who have had experience in photography, graphic
design, architecture, illustration or bookmaking. The Photoshop Laboratory is equipped with the most up-to-date
computers and peripherals.
Basic photography experience and knowledge will be helpful.
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Seminars
FT FC CP 200 Art Media: Introduction to the Creative Process
1 semester credits (15 lecture hours)
Aimed at students interested in visual, plastic arts and creative writing. This course will help each student to
define and find his or her own personal style and strengths, which they can then apply to their other art classes.
Students will be assigned writing assignments to develop personal thought processes in order to realize their own
creative nature and apply it to the media of their own concentration.
DI PH FA 290 Fine Art Digital Printing
1 semester credits (15 lecture hours)
Making exhibition-quality digital prints takes time and expertise. In this practical, hands-on workshop, students
learn ways to bring out detail and fine-tune color and contrast in specific areas of an image to improve its
overall quality. Topics include masking techniques, blending mode options, advanced sharpening techniques,
noise reduction methods, and various means of retouching. A variety of inkjet papers are supplied for use with
different Epson inkjet printers.
Prerequisites: Basic photography experience and knowledge will be helpful. A digital camera of 5.0 mega pixels
minimum with an optical zoom lens of at least 3X is required.
DI PH OC 260 On Camera and Studio Flash Photography
1 semester credits (15 lecture hours)
This course introduces the use of artificial lighting to create photographic illustrations in a controlled environment.
Lighting techniques are demonstrated and applied in a series of photographic. Both hot lights and electronic
flash are used to achieve total control of composition, color, contrast and reflection. Emphasis is placed on the
technical mastery of complex equipment, coupled with an aesthetic understanding of the physical principles
of light. Basic photography experience and knowledge will be helpful. A digital camera of 5.0-mega pixels minimum with an optical zoom lens of at least 3X is required.
FA CL PP 270 Pinhole Photography
1 semester credits (15 lecture hours)
Pinhole photography relates to the use of time and being creative with the light from the sun. Today in the age
of digital cameras, pinhole photography is still used as a method of making traditional images but with an old
fashioned twist. Using traditional photographic techniques, this hands-on course allows students to design and
build their own pinhole camera as well as use precision-made pinhole cameras (provided by the instructor) to
make fine art alternative black and white prints. This class addresses basics in black and white film development
and darkroom work. In addition to technique, this course presents the historical context of this process. Critique
of students’ work examines the aesthetic qualities of images rendered through this time-honored process.
DI PH VD 280 Visual Diary
2 semester credits (30 lecture hours)
A diary is a personal written record of our own interaction with society and the self. Every artist has kept a personal diary within reach to jot down and idea, a thought, something heard or said, a sketch or maquette. It is
through the “jotting” down of ideas that great works of masterpiece came from for many artists. A daily record
is also used to get to know ones self in a private and quiet environment. In this class students will use the digital
photographic methods as a tool to create a visual diary. The goal is to develop meaningful journals that function
at both public and private levels. Students will develop their own visual diary and participate in group discussions
and critiques. A digital camera of 5.0 mega pixels minimum with an optical zoom lens of at least 3X is required.
Year 1 - Semester 2 (SPRING)
Mission
The aim of the Intermediate level is to deepen student’s knowledge in photography with special reference
to the history. Students study digital and classical photography and will receive detailed information on the
web and podcast techniques. Continuing students work on special projects and develop their skills in specific
photographic topics.
Core Courses
DI PH ID 300 Intermediate Digital Photography
(3 semester credits (90 hours: 45 lecture hours + 45 studio hours with T.A.)
This course is for those students who have experience in the digital photography world and who would like to
broaden their knowledge to a more advanced level. A deep focus on up-to-date techniques and technologies will be a major topic in the course, in addition to the refinement of visual and conceptual aspects of
digital photography. The instructor will guide students in gaining advanced skills in photo computer software.
The objective of the course is to create a mature visual expression in the digital photographic world.
Prerequisites: Introduction to Digital Photography or equivalent.
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FA CL IC 240 Intermediate Classic Photography
3 semester credits (90 hours: 45 lecture hours + 45 studio hours with T.A.)
The course will allow the students to develop a personal approach to the photographic medium. Exploring
the classical photographic techniques, the student will achieve a full creative and technical control that will
lead to a high quality final portfolio. During the course attention will be focused on the cultural, social, ethical,
conceptual, artistic, economical and professional aspects of Photography. The most influential modern and
contemporary artists in photography will be studied through slide shows, videos, books reviews, visits to photo
and others art shows. Relationships of Photography and others art media will also be analyzed. The students will
operate in a new and spacious darkroom and lab, were they will have the opportunity to refine their printing
and technical skills at the highest levels. The instructor will also stimulate students to broaden their knowledge
of the psychological aspects of visual perception. A 35 mm SLR camera is necessary for this course.
DI VC AW 300 Advanced Web Design
3 semester credits (45 lecture hours)
This course assumes students have a solid background in XHTML and CSS. The course builds on that foundation
a basic level of knowledge of client-side programming, server-side programming, and data access required
for E-Commerce web sites. Students are introduced to JavaScript to to make websites dynamic on the clientside. After a brief introduction of XML, a review of basic database concepts, and SQL, server-side scripting is
discussed in general terms so students understand what is required to collect information from html forms. A
basic ASP application is built in order to demonstrate. Students gain a basic understanding of what is involved
in building and maintaining a database-driven, E-Commerce website. The course finishes with a brief look at
SVG (Structured Vector Graphics) and Flash.
LA AH HP 310 History of Photography
3 semester credits (45 lecture hours)
This course proposes a history and appreciation of photography from the first photograph (1826) to present
day. The following topics will be covered: the work of pioneer photographers Neipre, Daguerre, Talbot and
Wedgewood; the rise and acceptance of photography as an independent art medium; the aesthetic and
humanistic ideas and beliefs of photographers within their cultural and social contexts; the contribution of photography to the visual arts of painting, sculpture, drama, film, music, dance and literature.
DI DM RM 260 Introduction to Rich Media: Podcast Production
3 semester credits (90 hours: 45 lecture hours + 45 studio hours with T.A.)
Today’s visual delivery systems are getting smaller and smaller and don’t require the standard size production teams. In the demanding market of broadcast immediacy and low budget news productions, traveling
journalists today prepare their own visual material “on the fly” single handedly while on location to send to
their client. Each student will be given a range of assignments while here in Florence that will recreate the onthe-go traveling news journalist.
Students will learn how to create and deliver news, short documentaries and editorial pieces utilizing ‘rich media’ technology to output as podcasts. Podcasts have become a popular delivery tool for news, universities,
corporations and much more. This course will cover the basics in final cut express, Photoshop and logic pro to
incorporate video, still images and sound as well as preparing media for the web in podcast form.
PS SP DP 340 Special Project in Digital Photography
3 semester credits (90 hours: 45 lecture hours - 45 studio hours with T.A.)
This is an advanced course intended for students who wish to develop skills and experiment with Photography.
Students create their own digital works in order to be edited. Composite printing and experimentation with
different techniques will also be employed and addressed in order to complete the desired final “look”.
or Italian Language
3 semester credits (45 lecture hours)
The language course is offered in different levels according to the student’s knowledge.
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Seminars
FT FC PE 235 Introduction to Picture Editing
1 semester credits (15 lecture hours)
The picture editor has emerged as an influential figure in the world of media. The picture editor is a professional with the photographic knowledge and background for finding the best possible image for the requested
context, and who is capable of selecting the best picture(s) for communicating what ever message is desired. Publishing companies, magazines, newspapers, photo agencies, stock photography agencies, advertising
companies, etc., are in need of such trained and skilled picture editors.
This course will focus on learning the skills and techniques necessary to become a picture editor. Students will
learn about the history of photography, composition issues, a survey in fashion, product, sports, nature, and
photojournalism and reporter photography. The course will include review of photo magazines, books, and slide
shows, in order to create a wide storage of visual information for every student, together with the capability of
selecting the most effective images for a specific communication target.
DI PH FP 210 Introduction to Fashion Photography
1 semester credits (15 lecture hours)
The course is based on a series of theoretical lectures about the technical, cultural, visual and historical aspects
of fashion photography. Fashion photography history will be analyzed from the beginning of the 20th century through contemporary work, following the continuously changing fashion styles and trends. The course will
concentrate on technical aspects of fashion photography from location, and portable and studio units, to
all aspects of lighting, including natural, artificial, existing light, flash units, and light metering. Students will be
guided through up-to-date digital software and technologies into the advertising world. Attention to the offset
printing technical aspects like color separation, offset film transferring and offset printing will be also given.
DI PH PJ 240 Introduction to Photojournalism
1 semester credits (15 lecture hours)
This course introduces students to the world of photography with specific focus on the photojournalistic aspects
of this art medium. The course will be divided between field study and learning introductory digital techniques,
working with both black and white and color digital printing and finishing. The lab practice will give students the
capability of elaborating and correctly printing his/her own pictures. The course concentrates on the journalistic
area of photography using digital equipment. Students learn about the history, compositional issues and techniques of photojournalism by studying the work of influential photographers like Cartier-Bresson, Smith, Capa,
Salgado, Nachtwey, and others. The class will also be conceiving, shooting, printing and laying out a series of
documentary projects..
FA CL HP 350 Non Silver Halide Photography
1 semester credits (15 lecture hours)
This advanced course explores the technical and aesthetic implications of the platinum/palladium process, one
of the most beautiful and subtle of all photographic printing processes. Topics include compounding emulsions,
hand coating, paper selection, development variables and techniques for making enlarged negatives.
CP FC FP 320 Food Photography I
1 semester credits (15 lecture hours)
This course will be the gateway to the world of food photography. Students will learn the technical and compositional basis of this specific field of photography, which is becoming one of the most commercially successful for
the photo professional. The course will explore the most updated techniques in digital photography, as well as
traditional ones, the study of basic food lighting in the studio and outdoors, special effects techniques, picture
scanning and introductory graphic manipulation on computer. The course will be mainly geared toward digital
camera shooting with elements of color transparency/peripherals within a kitchen set-up; prepared dishes/recipes to be photographed will be provided.
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Year 2 - Semester 3 (FALL)
Mission
The aim of this semester is to deepen student’s photography skills, their knowledge and evolution through the
study of the most important contemporary artists and photographers. The study of digital techniques will be
continued, and more challenging and creative techniques are practiced. Students are introduced to the video
making techniques and learn how to manage the light and different type of print format.
Core Courses
LA AH TC 370 Art Theory and Criticism
3 semester credits (45 lecture hours)
This course examines major philosophies and concepts that have contributed to the discussion of art theory, aesthetic discourse and contemporary criticism. Reading and analyzing various texts from Antiquity to the present,
we will be looking at the underlying questions and meanings of art and how they interact or conflict throughout
the development of western thought. The aim of this course is to equip the student with a foundation in art theory in order to develop an informed critical approach.
Texts cover in class will include writings by philosophers, critics and artists such as Plato, Alberti, Kant, Benjamin,
Greenberg, Barthes, Baudrillard, Lippard and Trin T. Minha. The course will be in seminar format with no more
than 10 students.
DI PH AD 400 Advanced Digital Photography
3 semester credits (90 hours: 45 lecture hours + 45 studio hours with T.A.)
This course is for those students who already have experience in the digital photography world and who would
like to broaden their knowledge to an advanced level. A deep focus on up-to-date techniques and technologies will be a major topic in the course, in addition to the refinement of visual and conceptual aspects of digital
photography. The instructor will guide students in gaining advanced skills in photo computer software. The
objective of the course is to create a mature visual expression in the digital photographic world.
DI PH LF 310 Light in Florence and Tuscany
3 semester credits (45 lecture hours)
Dedicated to the awareness and application of natural light, this course introduces students to the concept of
using light to beautify and enhance their photographs. Through a series of practical exercises and individualized
projects students explore the quality and attributes of the natural light found exclusively in Florence & the Tuscan
region. Furthermore, students are made aware of the cultural and historical significance of Florence and Tuscany by drawing comparisons between contemporary and historical artists whose work has gained inspiration
from the region’s unique ambience.
Prerequisites: Introduction to Digital Photography or equivalent.
A digital camera of 5.0-mega pixels minimum with an optical zoom lens of at least 3X is required. A 35 mm traditional reflex camera can also be helpful.
DI VP CV 200 Introduction to Creative Videomaking
3 semester credits (90 hours: 45 lecture hours + 45 studio hours with T.A.)
This course provides students with the knowledge of the technical terms of creative video production and
the skills to understand basic video shooting and editing techniques. Students will team up and follow a single
project starting from the script all the way through editing and final output.
PS IN TA 420 Teaching Assistant Internship
3 semester credits (90 contact hours)
The course is suggested to students who have already successfully completed a semester. Students can meet
with the academic prerequisites laid down for the teaching assistant program for which they are applying. To
be eligible they must produce proof or having successfully completed at their home institution the preliminary
courses necessary and at the levels stipulated. Further guidelines on admission are available on request.
Seminars
DI PH SP 300 Stock Photography Illustration and Video
1 semester credits (15 lecture hours)
How to create visual art for the visual media stock market, from market research to finding out what to produce
to staying on top of future trends, to selling your images to a stock agency. Students will produce stock images
in their designated field of study – photography, video, and illustration.
FA CL ML 360 Medium and Large Format
1 semester credits (15 lecture hours)
This course provides a thorough introduction to 4x5 and 8x10 view camera technology and aesthetics by covering a number of image-making techniques and applications in the studio and on location. Landscape, architecture, portraiture, still life and specialized areas are covered. View cameras are provided.
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DI PH LA 300 Landscape and Architectural Photography
2 semester credits (30 lecture hours)
The city of Florence, with its backdrop of Medieval and Renaissance buildings, coupled with the varied beauty
of the Tuscan countryside, will offer students a stimulating range of opportunities for landscape and architectural
photography. The course will be divided between outdoor field practice, and the exploration of digital techniques, printing and finishing. The lab practice will give the student the capability of elaborating and printing
her/his own pictures correctly. Digital equipment will be used throughout the course. Students learn about the
history, compositional issues and techniques of landscape and architectural photography by studying the work
of influential photographers (e.g. Weston, Adams, Giacomelli, Strand, etc.) and by conceiving, shooting, printing and laying out a series of landscape/naturalistic/ architectural projects.
Year 2 - Semester 4 (SPRING)
Mission
The aim of the fourth semester level is to develop student’s ability and acquaintance. An overview of worldwide
photography will be provided, in order to allow students to compare different cultures and to develop their own
style, special focus will be given to the internship and the development of the promotional portfolio.
Core Courses
DI VP AV 350 Advanced Videomaking and Post-production
3 semester credits (90 hours: 45 lecture hours + 45 studio hours with T.A.)
In this advanced course students apply previously acquired skills to the final editing of a video. The video effects,
the audio, and digital effects together with aesthetic and technical considerations are put into practice throughout the completion of the video project. The course objective is to connect the different productive stages
in order to give students a comprehensive experience of the expressive power of this medium and to complete
the process of professional videomaking. Students will use Final Cut Pro and After Effects.
DI PH SE 550 Solo Exhibit and Publication of Solo Work
3 semester credits (45 lecture hours)
This course covers the multiple aspects of the design, preparation and execution of a personal exhibition or
“launch”. This includes the creation of a printed event catalog. Students will be put through the creative, administrative and logistical processes in order to successfully carry off their own solo show and event publication.
DI PH SP 420 Special Project in Exploratory Digital Photography
3 semester credits (90 hours: 45 lecture hours + 45 studio hours with T.A.)
This is an advanced digital photography course intended for students who wish to explore and experiment with
Photoshop in order to recreate “classic” photography techniques. Students will create their own digital workflow with images produced from other classes in order to imitate typical photographic “looks” such as Agfa
Rodinal, Kodak Kodachrome film, Fuji Velvia, solarization and other specific types. Composite printing and experimentation with different papers will also be employed and addressed in order to complete the desired final
“look”.
PS PD PO 400 Portfolio Development IV
3 semester credits (90 hours: 45 lecture hours + 45 studio hours with T.A.)
This course gives students the opportunity to develop a personal portfolio of creative work. Working with professional design critics, students learn the fundamentals of assembling a portfolio for employment in the industry.
Using Adobe Photoshop and Adobe Illustrator, they practice advanced rendering, theme pages, and print
work. Areas of specialization are showcased.
PS IN IN 450 Internship
3 semester credits (150 contact hours)
An unsalaried, 14-week internship scheduled individually for a minimum of ten hours per week. Integrates students’ design knowledge with field experience at a specific manufacturer with a company supervisor.
The internship is open to students who have already successfully completed a semester (minimum 12 credits).
Candidates must meet with the academic prerequisites laid down for the internship program for which they
are applying. To be eligible they must produce proof of having successfully completed, at their home schools,
the preliminary courses necessary and at the levels stipulated. Further guidelines on admission are available on
request. The program combines an internship in a professional workplace. Students serve as interns part time,
generally Monday through Friday, although some internships may require weekend hours, depending on the
area chosen. Students will have regular meetings with their internship supervisors who will monitor their progress
and the drafting of an extensive analytical internship report. At end of the course, students will be well trained
and ready to enter the professional world.
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VISUAL COMMUNICATION - ONE OR TWO YEARS
Program Overview
Visual Communication is the process of designing and delivering cultural messages and stories to diverse audiences through film, video, or newer digital technologies which are not simply techniques, but, more broadly,
the defining elements of our culture and society. This Professional Certificate Program is designed to offer students a flexible set of interdisciplinary theory core courses and practice seminars sequences seeking to develop new skills and knowledge while building a body of work and professional experience in an international
learning environment. The two-year program in Visual Communications gives students the opportunity to enter
the global world of communications. In the quickly developing sector of visual communications, technologies
are constantly evolving and continue to offer a wide variety of creative outlets. Digital medias, beyond the
traditional ones, promote the development of new and unique visual languages which translate into alternative communication fields. Students develop a personal portfolio of works that will allow them the access to the
visual communication professional world (web design, graphic design, digital illustration and computer graphic,
digital video making and production). Each year is comprised of two semesters that include core classes and
intensive weekend seminars. Each semester, studies include six core courses that provide a solid foundation and
which are integrated by five intensive seminars that focus on related specialized areas of study.
At DIVA, students will study with competent and qualified instructors and will have an unparalleled quality in
teaching that includes studying in a collaborative working environment that promotes exchange of ideas and
methods between students and instructors.
Program Objectives
The program provides the professional training necessary to be prepared to enter into the world of visual communications. It develops students’ abilities and prepares them for professional careers in a constantly developing industry, which encompasses a wide range of exciting fields. Throughout the program, students will receive
individualized attention and support from professional faculty and visiting artists. At the end of the program,
the students will be equipped with the skills necessary to excel in professional environments and fully developed
portfolios of work.
Duration and Certification
Certificate programs may be taken for one semester, one year or two years. All programs devote a portion of
each term to the development of a professional portfolio. Students who select the two-year program have the
opportunity to complete and/or serve as a teaching assistant in introductory level courses. Students may attend
one single semester and obtain a transcript for credit, or complete the full two-year program and receive a
certificate in visual communications. All students enrolled in the professional certificate programs are required
to take a three-week course of Italian language before the start of the certificate program.
Prerequisites
For beginning levels, the only prerequisite is a high school diploma or equivalent and demonstration of fluency in
English. Students who wish to enroll in a different level of the program (either enter at the second semester or in
the second year) must qualify by demonstrating ability and knowledge in an entry exam and submit a detailed
curriculum vitae and portfolio.
A qualified submission of the above mentioned documents will be evaluated by a committee of academic
advisors who will determine approval and enrollment in the requested level.
Internship
The two-year certificate program gives students the opportunity to deepen their experience first by working as
a teaching assistant and then through an internship in a professional studio in Florence, where they will practice
their acquired skills in a real world environment. The internship is a carefully organized and closely supervised
“hands-on” learning experience that provides the students with a wide range of real-world work opportunities
as they shadow, observe and contribute while working in a professional environment.
The objective of the internship is to give the students the space to actively apply the skills developed through
their studies in a professional work environment. Students will meet with their academic advisors to discuss future
goals and professional aspirations as they plan for the internship. Students will also be introduced to the Italian
working environment that will enable them to use the technical vocabulary acquired through their three-week
language study thereby strengthening their language skills.
Example of past Internship locations
Ingorda by Florence Campus Editore – www.florencecampus.it
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Year 1 - Semester 1 (FALL)
Mission
The aim of the beginning level is to provide students with a basic comprehension of visual communication, with
reference to our culture and lifestyle.
Students will be moreover introduced to the basic classic and digital photographic techniques, visual communication concepts and web design, they will also be taught to be aware of the concept of visual and to test
their abilities and interests, in order to understand whether they are inclined towards the professional visual arts.
The Italian language class is fundamental to understand the original terms that will be used during lessons and
to acquire the minimum conversation skills required for attending the internship.
Core Courses
Italian Language
3 semester credits (45 lecture hours)
The language course is offered in different levels according to the student’s knowledge. All students enrolled in
Certificate Programs are required to take a three week course of Italian Language before the start of the Certificate Program.
DI PH ID 180 Introduction to Digital Photography
3 semester credits (90 hours: 45 lecture hours + 45 studio hours with T.A.)
This course will introduce students to the digital photography world with particular focus on updated techniques
and how they can be incorporated into classic fine art photography. The course will explore the use of stateof-the-art computer software and techniques. The instructor will guide the student in learning to master photo
computer software and how to control the scanning of a picture, transparency and negative to make a good
quality digital print. Elements of photo composition and graphic design, photo history, and relationships with
other art mediums will also be addressed during the course.
DI VC CG 150 Introduction to Computer Graphics
3 semester credits (45 lecture hours)
This computer graphics introductory course will cover the following topics: computer generated art, Adobe Photoshop, photo adjustments and effects, computer drawing, morphing and modeling in Photoshop and editing.
Students will compile a personal portfolio, presenting it to the class at the end of the semester or session.
CP PU MP 320 Magazine Editing and Publishing
3 semester credits (45 lecture hours)
This course explores the world of magazines and how they are produced. The fundamentals of magazine design, content, editing, and printing will be covered. We will examine the types of writing styles used in magazine
publications, editorial techniques, the professional roles in a magazine’s masthead and production team, and
the work cycle of magazines. Students will have the opportunity to participate in magazine publications with
staff and faculty for a hands on experience approach to the course topic.
DI VC DF 190 Visual Communication Design Fundamentals Studio I
3 semester credits (45 lecture hours)
This course introduces the student to the principles and basic elements of graphic design. Through a series of
assignments and exercises, students will learn and practice hand, eye and problem-solving skills. Topics include: shape, basic color theory, framing, shape and color layout, formats, creative typography, logo creation,
symbols and trademarks. The course focuses mainly on manual (non-computer) techniques.
DI PH PS 220 Introduction to Photoshop
3 semester credits (45 lecture hours)
Adobe Photoshop is the leading software for photographers, graphic designers, and bookmakers. Photoshop
is powerful software that requires a dedicated focus in learning how best to use the program to its full potential.
This course, with the guidance of experienced teachers, will introduce the student to the creative and professional issues of Photoshop. The course is designed for students who have had experience in photography, graphic
design, architecture, illustration or bookmaking. The Photoshop Laboratory is equipped with the most up-to-date
computers and peripherals.
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Seminars
FT FC CP 200 Art Media: Introduction to the Creative Process
1 semester credits (15 lecture hours)
Aimed at students interested in visual, plastic arts and creative writing. This course will help each student to
define and find his or her own personal style and strengths, which they can then apply to their other art classes.
Students will be assigned writing assignments to develop personal thought processes in order to realize their own
creative nature and apply it to the media of their own concentration.
DI VC PM 220 Presentation Media
1 semester credits (15 lecture hours)
An introduction to the development of effective visual presentations and slide shows in the digital environment.
This course is designed to teach students the following competencies: to recognize and apply basic visual communication principles, to recognize and apply typographic communication and design principles and to plan
and create a presentation.
DI ES SG 385 Sustainable Graphic Design for a Contemporary Green World
1 semester credits (15 lecture hours)
This course explores sustainable graphic design through readings, exercises and projects. The objective is to
apply various eco-design theories while exploring practical techniques and applications specific to graphic design. Students acquire new insight into the design process and the aesthetic and physical relationships between
humans and nature, as well as new techniques and tools such as lifecycle assessment and planning, sustainable
design principles, process and material evaluations that incorporate sustainability into everyday design work.
DI VC CB 310 Commercial and Business Advertising
1 semester credits (15 lecture hours)
The first part of this course is comprised of an overview of the advertising design industry, the roles of advertisers
and agencies, and the use of the media. Emphasis is on the research, generation and development of ideas
and concepts (branding, market research, trademarks and logo design) as well as teamwork. Case studies in
advertising design with a special emphasis on Italian design will be used. The second part of the course explores
advertising design production in an agency-simulated environment with students working in teams on a specific
project.
PS PD PO 350 Portfolio Development I
2 semester credits (30 lecture hours)
This course gives students the opportunity to create a personal portfolio of creative work. Through individual
guidance in executing boards for original design ideas, students present a theme or career-goal orientated
portfolio of finished work. By working with sketches, graphic illustrations and using Adobe Illustrator and Adobe
Photoshop, students create a coherent design portfolio for the industry by researching target market studies,
trends, and analyzing the design philosophies of contemporary designers and develop a personal drawing style
and design concepts presentation appropriate to the focused market.
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Year 1 - Semester 2 (SPRING)
Mission
The aim of the Intermediate level is to deepen student’s knowledge in visual communication with special reference to the communication in Magazine and in Publishing. Students study digital photography and receive
detailed information on the web and podcast techniques. Students will work on special projects and develop
their skills in specific visual communication an publishing topics.
Core Courses
DI PH ID 300 Intermediate Digital Photography
3 semester credits (90 hours: 45 lecture hours + 45 studio hours with T.A.)
This course is for those students who have experience in the digital photography world and who would like to
broaden their knowledge to a more advanced level. A deep focus on up-to-date techniques and technologies
will be a major topic in the course, in addition to the refinement of visual and conceptual aspects of digital photography. The instructor will guide students in gaining advanced skills in photo computer software. The objective
of the course is to create a mature visual expression in the digital photographic world.
DI VC DF 250 Visual Communication Design Fundamentals Studio II
3 semester credits (45 lecture hours)
This course introduces the student to the principles and basic elements of graphic design. Through a series of
assignments and exercises, students will learn and practice hand, eye and problem-solving skills. Topics include: shape, basic color theory, framing, shape and color layout, formats, creative typography, logo creation,
symbols and trademarks. The course focuses mainly on manual (non-computer) techniques.
FT FC FM 350 Fashion Magazine Project I
3 semester credits (45 lecture hours)
This course gives the opportunity to explore world of the magazine business with emphasis on fashion publications. Students are introduced to the creative and business sides of magazine publishing and develop a magazine business proposal and mock-up based on their own project.
DI VC WD 200 Introduction Web Design
3 semester credits (45 lecture hours)
This lab-based course trains students to develop effective graphic design interfaces for the Web. Students will
be introduced to new software and technical information for maps, hot spots, links and site management. Additional topics include: search engines, on-line services and Web development.
DI DM RM 260 Introduction to Rich Media: Podcast Production
3 semester credits (90 hours: 45 lecture hours + 45 studio hours with T.A.)
Today’s visual delivery systems are getting smaller and smaller and don’t require the standard size production
teams. In the demanding market of broadcast immediacy and low budget news productions, traveling journalists today prepare their own visual material “on the fly” single handedly while on location to send to their client.
Each student will be given a range of assignments while here in Florence that will recreate the on-the-go traveling news journalist.
Students will learn how to create and deliver news, short documentaries and editorial pieces utilizing ‘rich media’ technology to output as podcasts. Podcasts have become a popular delivery tool for news, universities,
corporations and much more. This course will cover the basics in final cut express, Photoshop and logic pro to
incorporate video, still images and sound as well as preparing media for the web in podcast form.
DI VC SP 420 Special Project in Visual Communication and Publishing
3 semester credits (90 contact hours)
This is an advanced course intended for students who wish to explore and experiment with Visual Communication. Students create their own digital works in order to be edited. Composite printing and experimentation with
different papers will also be employed and addressed in order to complete the desired final “look”.
or Italian Language
3 semester credits (45 lecture hours)
The language course is offered in different levels according to the student’s knowledge.
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Seminars
DI VC II 225 Introduction to Interface
1 semester credits (15 lecture hours)
The interface represents the focal point of user interaction with the various modes of multimedia communication. Readings by interface theorists will inform discussions on the evolution of the hardware interface, software interface, information design, way finding, and basic concepts of human-computer interaction. Current
technologies, including the trend from soft to hard interfaces are studied, in terms of their potential influence on
communication and multimedia.
DI VC DI 270 Digital Imagery
1 semester credits (15 lecture hours)
Introduces digital imagery and the tools and techniques used to enhance it. Using Adobe Photoshop, students
work with layers to build intricate visual composites containing multiple images, textures, and transparencies,
resulting in practical design solutions. Assignments are both print and web-oriented.
Prerequisites: Introduction to Computer Graphics
DI VC GI 210 Digital Graphic Illustration
1 semester credits (15 lecture hours)
The course explores illustration as an instrument of communication (i.e. in advertising) and narration (i.e. in comic
books). It aims to improve drawing and design skills by teaching image making, with an emphasis on edge, shape, color and value. The student will learn to apply composition and design, and color and conceptualization,
to a wide range of materials and techniques. Students use Adobe Photoshop to enhance traditional work and
acquire important knowledge in the digital domain. Idea development within real-world parameters, originality,
aesthetics and technical proficiency are emphasized.
DI VC VB 280 Visual Communication Business
1 semester credits (15 lecture hours)
Explores the relevant ethical and legal implications of the normal activities and transactions in the visual communications workplace. Specific topics include organizational structures, careers, job sheets, time sheets, estimates, usage agreements, and copyright.
PS PD PO 360 Portfolio Development II
2 semester credits (30 lecture hours)
This course gives students the opportunity to create a personal portfolio of creative work. Through individual
guidance in executing boards for original design ideas, students present a theme or career-goal orientated
portfolio of finished work. By working with sketches, graphic illustrations and using Adobe Illustrator and Adobe
Photoshop, students create a coherent design portfolio for the industry by researching target market studies,
trends, and analyzing the design philosophies of contemporary designers and develop a personal drawing style
and design concepts presentation appropriate to the focused market.
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Year 2 - Semester 3 (FALL)
Mission
The aim of this semester level is to deepen student’s visual skills, their knowledge and evolution through the study of the most important contemporary graphics multimedia communication instruments. The study of digital
techniques will be continued, and more challenging and creative techniques are practiced. Students are introduced to the video making techniques and learn how to manage the light and different type of prints format.
Core Courses
DI VC CV 200 Introduction to Creative Videomaking
3 semester credits (90 hours: 45 lecture hours + 45 studio hours with T.A.)
This course provides students with the knowledge of the technical terms of creative video production and
the skills to understand basic video shooting and editing techniques. Students will team up and follow a single
project starting from the script all the way through editing and final output.
DI VC DF 300 Visual Communication Design Fundamentals Studio III
3 semester credits (45 lecture hours)
The aim of this course is to bring together all aspects of multimedia visual communication - from the theoretical
to the practical and applying those theories in projects which involve still and moving images - photography
and video, graphic design and typography. Emphasis will be placed on a design practice which is shaped by
an understanding of the cultural and social aspects of communication, together with an appreciation of the
power of images and words. Guest speakers and site visits have an important role in this hands-on course.
DI VC MM 340 Multimedia Studio I
3 semester credits (45 lecture hours)
Multimedia studio is a studio course that focuses on the experience of producing complete multimedia works in
a project-based environment. Lectures and meetings augment this studio course. Individual creativity is stressed
as well as collaboration in the creation of works through individual and group projects. Assignments vary in scale, and focus on appropriate planning, design and execution, as well as acquisition and creation of content in
various media. Previously introduced concepts and technology are re-explored with an emphasis on integration
and effectiveness in the communication of the concept of the piece.
PS PD PO 380 Portfolio Development III
3 semester credits (90 hours: 45 lecture hours + 45 studio hours with T.A.)
This course gives students the opportunity to develop a personal portfolio of creative work. Working with professional design critics, students learn the fundamentals of assembling a portfolio for employment in the industry.
Using Adobe Photoshop and Adobe Illustrator, they practice advanced rendering, theme pages, and print
work. Areas of specialization are showcased.
PS IN TA 420 Teaching Assistant Internship
3 semester credits (90 contact hours)
The course is suggested to students who have already successfully completed a semester. Students can meet
with the academic prerequisites laid down for the teaching assistant program for which they are applying. To
be eligible they must produce proof or having successfully completed at their home institution the preliminary
courses necessary and at the levels stipulated. Further guidelines on admission are available on request.
Seminars
DI VC AD 330 Introduction to Art Direction
1 semester credits (15 lecture hours)
This course focuses on the creation of projects in advertising campaigns from the initial research and creative
strategy to the final execution of a comprehensive commercial project. Students will be taken through the principles of art direction and layout as well as the marketing aspects of an advertising campaign, working with a
copywriter, learning techniques for idea visualization, and structuring the campaign to the requirements of the
client.
DI VC PP 312 Professional Practices
1 semester credits (15 lecture hours)
Future designers and art directors explore the business side of their professions by learning how to develop professional relationships; understand contracts and other business documents; negotiate, estimate, and determine fees; start, manage, and market a business; and address ethical and legal issue
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DI VC CC 325 Creative Communication for the Third Sector
1 semester credits (15 lecture hours)
The first part of the course will examine the strategies and the tools (language, media, style, resources, budget)
which non-profit organizations use in their communication campaigns as opposed to other types of commercial
advertising messages. Much emphasis will be placed on how art and artists are best placed to communicate
ethical issues thus reflecting the social value and ethical basis of the organization’s work. During the second part
of the course students will be divided in work teams to elaborate a specific campaign for a non-profit organization. We will explore how artists and communication specialists can build creative partnerships using case studies
and practical evaluative sessions as well as an exposition of the underpinning theory.
Year 2 - Semester 4 (SPRING)
Mission
The aim of the fourth semester level is to develop student’s ability and acquaintance. An overview of worldwide
visual communication will be provided, in order to allow students to compare different cultures and to develop
their own style. The goal of this semester is to achieve and complete the Portfolio as the basis for demonstrating
the ability of entering in a work environment.
Core Courses
DI VC DF 350 Visual Communication Design Fundamentals Studio IV
3 semester credits (45 lecture hours)
The aim of this course is to bring together all aspects of multimedia visual communication - from the theoretical
to the practical and applying those theories in projects which involve still and moving images - photography
and video, graphic design and typography. Emphasis will be placed on a design practice which is shaped by
an understanding of the cultural and social aspects of communication, together with an appreciation of the
power of images and words. Guest speakers and site visits have an important role in this hands-on course.
DI VC MM 380 Multimedia Studio II
3 semester credits (45 lecture hours)
Multimedia studio is a studio course that focuses on the experience of producing complete multimedia works in
a project-based environment. Lectures and meetings augment this studio course. Individual creativity is stressed
as well as collaboration in the creation of works through individual and group projects. Assignments vary in scale, and focus on appropriate planning, design and execution, as well as acquisition and creation of content in
various media. Previously introduced concepts and technology are re-explored with an emphasis on integration
and effectiveness in the communication of the concept of the piece.
DI VP VE 380 Digital Video Editing
3 semester credits (90 hours: 45 lecture hours + 45 studio hours with T.A.)
In this course students learn the art and craft of editing videos from two award-winning filmmakers. The course
explores techniques that can be applied in a range of non-linear editing programs, including Final Cut, Avid,
and Premiere. But the main focus is not just on developing software skills—it’s on exploring the magic behind
video modification.
PS PD PO 400 Portfolio Development IV
3 semester credits (90 hours: 45 lecture hours + 45 studio hours with T.A.)
This course gives students the opportunity to develop a personal portfolio of creative work. Working with professional design critics, students learn the fundamentals of assembling a portfolio for employment in the industry.
Using Adobe Photoshop and Adobe Illustrator, they practice advanced rendering, theme pages, and print
work. Areas of specialization are showcased.
PS IN IN 450 Internship
3 semester credits (150 contact hours)
An unsalaried, 14-week internship scheduled individually for a minimum of ten hours per week. Integrates students’ design knowledge with field experience at a specific manufacturer with a company supervisor.
The internship is open to students who have already successfully completed a semester (minimum 12 credits).
Candidates must meet with the academic prerequisites laid down for the internship program for which they
are applying. To be eligible they must produce proof of having successfully completed, at their home schools,
the preliminary courses necessary and at the levels stipulated. Further guidelines on admission are available on
request. The program combines an internship in a professional workplace. Students serve as interns part time,
generally Monday through Friday, although some internships may require weekend hours, depending on the
area chosen. Students will have regular meetings with their internship supervisors who will monitor their progress
and the drafting of an extensive analytical internship report. At end of the course, students will be well trained
and ready to enter the professional world.
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FAST FASHION AND ACCESSORIES STUDIES AND TECHNOLOGY
ACESSORY DESIGN AND TECHNOLOGY - 1 OR 2 YEARS
Program Overview
Everything that shapes our world affects and inspires fashion, and the seduction of accessories pushes and
pulls fashion ahead and behind its time. This two-year program in Accessory Design and Technology offers a
unique opportunity for students who wish to enter the world of fashion accessory design and develop their
personal techniques, styles and ideas with an eco-sustainable focus. For motivated students seeking to develop new skills and knowledge while building a body of work and professional experience in an international
learning environment.
Studying local Florentine businesses, such as straw and leather manufacturing, the goal of the program is to
provide a direct “hands on” experience in construction of accessories. The core courses, taught by professionals in the fashion industry, are integrated by seminars presented by local green mapped traditional artisans.
The school provides equipped laboratories for tailoring, knitwear and leather, and also provides a Renaissance
Ballroom for fashion shows.
Each year is comprised of two semesters that include core classes and intensive weekend seminars in which
students will produce a full range of accessories with traditional and non-traditional materials focusing on
sustainability. Each semester, studies include six core courses that provide a solid foundation and which are
integrated by five intensive seminars that focus on related specialized areas of study.
The program includes portfolio development that enhances the students’ professional basis for careers in the
fashion accessory industry. At FAST, students will study with competent and qualified instructors and will have
an unparalleled quality in teaching that includes studying in a collaborative working environment that promotes exchange of ideas and methods between students and instructors.
Program Objectives
The program provides the professional training necessary for creating and constructing fashion accessory products. Throughout the program, students receive individualized attention and support from professional faculty
and visiting artists. The school provides students the opportunity to develop their skills by learning from a team of
highly recognized academic faculty flanked by visiting fashion designers. The end of each year will culminate
with the event of a runway fashion show organized by students, faculty and professional fashion designers supported by local business.
Duration and Certification
Certificate programs may be taken for one semester, one year or two years. All programs devote a portion of
each term to the development of a professional portfolio. Students who select the two-year program have the
opportunity to complete and/or serve as a teaching assistant in introductory level courses. Students may attend
one single semester and obtain a transcript for credit, or complete the full two-year program and receive a certificate in accessory design and technology. All students enrolled in the professional certificate programs are
required to take a three-week course of Italian language before the start of the certificate program.
Prerequisites
For beginning levels, the only prerequisite is a high school diploma or equivalent and demonstration of fluency in
English. Students who wish to enroll in a different level of the program (either enter at the second semester or in
the second year) must qualify by demonstrating ability and knowledge in an entry exam and submit a detailed
curriculum vitae and portfolio.
A qualified submission of the above mentioned documents will be evaluated by a committee of academic
advisors who will determine approval and enrollment in the requested level.
Internship
The two-year certificate program gives students the opportunity to deepen their experience first by working as
a teaching assistant and then through an internship in a professional studio in Florence, where they will practice
their acquired skills in a real world environment. The internship is a carefully organized and closely supervised
“hands-on” learning experience that provides the students with a wide range of real-world work opportunities
as they shadow, observe and contribute while working in a professional environment.
The objective of the internship is to give the students the space to actively apply the skills developed through
their studies in a professional work environment. Students will meet with their academic advisors to discuss future
goals and professional aspirations as they plan for the internship. Students will also be introduced to the Italian
working environment that will enable them to use the technical vocabulary acquired through their three-week
language study thereby strengthening their language skills.
Example of past Internship locations
Alta Rosa – www.altarosa.it, Roberto Cavalli – www.robertocavalli.com, Mazzanti – www.mazzantipiume.it
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Year 1 - Semester 1 (FALL)
Mission
The aim of the beginning level is to provide students with a basic comprehension of accessory design, with
reference to italian style and culture. Students will be moreover introduced to basic construction techniques,
drawing and rendering techniques, they will be taught to be aware of the concept of fashion and to test their
abilities in this field. The Italian language class is fundamental to understand the original terms that will be used
during lessons and to acquire the minimum conversation skills required for attending the internship.
Core Courses
Italian Language
3 semester credits (45 lecture hours)
The language course is offered in different levels according to the student’s knowledge. All students enrolled in
Certificate Programs are required to take a three week course of Italian Language before the start of the Certificate Program.
FT AD FW 315 Footwear Design and Construction I
(3 semester credits 90 hours: 45 lecture hours + 45 studio hours with T.A.)
In this course students are introduced to the advanced level of design and production of footwear. This is a
fashion design area in which Italy is a market leader and students will analyze the latest styles, leathers, and
components in terms of functionality and design. They will continue to develop pattern-making skills by designing and making prototypes of footwear and related accessories.
FT AD HC 330 Handbag Construction Techniques I
3 semester credits (90 hours: 45 lecture hours + 45 studio hours with T.A.)
In this course students learn the basic skills in the design and the production of handbags. The use of patternmaking machines and equipments will be learned, together with the construction techniques as well as the analysis
of various styles in handbag design. In addition students will translate their own projects into finished products.
FT AD SR 210 Sketching and Rendering Accessories
3 semester credits (45 lecture hours)
The fundamental aspects of accessory design allow students to learn the drawing and rendering techniques
which represent materials and textures for handbags, belts, gloves, shoes and hats. Starting from sketches and
basic technical drawing techniques students develop skills to enable them to use several drawings methodologies.
FT FC FM 300 Fashion, Media and Culture
3 semester credits (45 lecture hours)
This course examines fashion as a form of communication and culture using a diverse range of readings drawn:
what fashion means and how it has been valued through history, popular culture and media institutions. Students
explore economic and social issues that revolve around fashion’s industrial production and analyze fashion both
in terms of its production and consumption, addressing its role in relation to identity and body politics (gender,
race, sexuality, class), art and status, nationhood and the global economy.
DI PH PS 220 Introduction to Photoshop
3 semester credits (45 lecture hours)
Adobe Photoshop is the leading software for photographers, graphic designers, and bookmakers. Photoshop
is powerful software that requires a dedicated focus in learning how best to use the program to its full potential.
This course, with the guidance of experienced teachers, will introduce the student to the creative and professional issues of Photoshop. The course is designed for students who have had experience in photography, graphic
design, architecture, illustration or bookmaking. The Photoshop Laboratory is equipped with the most up-to-date
computers and peripherals.
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Seminars
FT FC CP 200 Art Media: Introduction to the Creative Process
1 semester credits (15 lecture hours)
Aimed at students interested in visual, plastic arts and creative writing. This course will help each student to
define and find his or her own personal style and strengths, which they can then apply to their other art classes.
Students will be assigned writing assignments to develop personal thought processes in order to realize their own
creative nature and apply it to the media of their own concentration.
FT AD BC 335 Boot Construction Techniques
1 semester credits (15 lecture hours)
This course introduces the techniques, equipment and machinery used in the production of boots.
Students design and construct boot models using different techniques and developing the pattern making
details.
FT AD BD 338 Belt Design and Construction
1 semester credits (15 lecture hours)
In this course students explore belt design methods and acquire necessary construction skills. Technical drawing
and rendering of different materials are employed to design to create different kinds of belts. Emphasis is placed
on the construction techniques to make several kinds of belts.
FT AD FE 342 Feather and Experimental Materials
1 semester credits (15 lecture hours)
In studying ornamentation techniques students will learn how to apply them to apparel and accessories design.
Basic patternmaking skills used in the construction of handbags, belts, and hats are taught.
PS PD PO 350 Portfolio Development I
2 semester credits (30 lecture hours)
This course gives students the opportunity to create a personal portfolio of creative work. Through individual
guidance in executing boards for original design ideas, students present a theme or career-goal orientated
portfolio of finished work. By working with sketches, graphic illustrations and using Adobe Illustrator and Adobe
Photoshop, students create a coherent design portfolio for the industry by researching target market studies,
trends, and analyzing the design philosophies of contemporary designers and develop a personal drawing style
and design concepts presentation appropriate to the focused market.
Year 1 - Semester 2 (SPRING)
Mission
The aim of the Intermediate level is to deepen student’s knowledge in accessory design with special reference
to the construction techniques. Students study footwear and handbag design and will receive detailed information on the cad techniques for pattern making. Continuing students work on special projects and develop their
skills in specific accessory design topics.
Core Courses
FT AD LB 360 Line Building for Accessories
3 semester credits (45 lecture hours)
This course introduces the principles of line building, focusing on a specific season and concept students design
their own collection of accessories. Attention is placed on the construction and on the execution methods of
each project.
FT AD FW 380 Footwear Design and Construction II
3 semester credits (90 hours: 45 lecture hours + 45 studio hours with T.A.)
In this course students are introduced to the advanced level of design and production of footwear. This is a
fashion design area in which Italy is a market leader and students will analyze the latest styles, leathers, and
components in terms of functionality and design. They will continue to develop pattern-making skills by designing and making prototypes of footwear and related accessories.
FT AD HC 390 Handbag Construction Techniques II
3 semester credits (90 hours: 45 lecture hours + 45 studio hours with T.A.)
In this course students learn the basic skills in the design and the production of handbags. The use of patternmaking machines and equipments will be learned, together with the construction techniques as well as the analysis
of various styles in handbag design. In addition students will translate their own projects into finished products.
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FT FD AP 310 Cad for Fashion: Advanced Patternmaking
3 semester credits (45 lecture hours)
In this course students learn the use of pattern design software. Using the CAD system students will recreate
the pattern design techniques by transferring ideas to the computer, digitizing and modifying designs. Students
develop patternmaking skills using software tools designed for advanced pattern design techniques, increase
pattern design capabilities and learn how to combine computer automation with design tools for advanced
pattern development.
FT FC FF 280 Faces, Facts and Places in Italian Fashion
3 semester credits (45 lecture hours)
This course affords students the possibility to go behind the scenes in exploring the art and business of Italian
fashion design. Lectures by industry professionals will be complemented by “backstage” visits to design studios
and possible attendance at seasonal fashion shows.
PS PD SP 340 Special Project in Accessory Design
3 semester credits (90 contact hours)
This is a course intended for students who wish to develop skills and experiment with Accessory Design. Students
create their own digital works in order to be edited. Composite printing and experimentation with different techniques will also be employed and addressed in order to complete the desired final “look”.
or Italian Language
3 semester credits (45 lecture hours)
The language course is offered in different levels according to the student’s knowledge.
Seminars
FT AD AF 345 Athletic Footwear Design and Construction
1 semester credits (15 lecture hours)
Students learn the different aspects of athletic footwear in order to design and construct original products and
the methods of applying these techniques on the variety of categories including running, basketball, and tennis.
FT AD EH 346 Experimental Handbag Design and Technology
1 semester credits (15 lecture hours)
This course offers an alternative vision in the handbag creation. Non-traditional models are designed and constructed using a wide range of patternmaking styles. The course focuses on the use of unconventional methods
and material to create new concepts in handbag design.
FT AD SW 347 Scarves, Shawls and Wraps Design
1 semester credits (15 lecture hours)
This course focuses on the requirements, limitations, and possibilities of designs for scarves and wraps. Students
prepare screens, mix colors, and print a variety of fabrics with emphasis on techniques and fashion trends.
DI PH FP 210 Introduction to Fashion Photography
1 semester credits (15 lecture hours)
The course is based on a series of theoretical lectures about the technical, cultural, visual and historical aspects
of fashion photography. Fashion photography history will be analyzed from the beginning of the 20th century through contemporary work, following the continuously changing fashion styles and trends. The course will
concentrate on technical aspects of fashion photography from location, and portable and studio units, to
all aspects of lighting, including natural, artificial, existing light, flash units, and light metering. Students will be
guided through up-to-date digital software and technologies into the advertising world. Attention to the offset
printing technical aspects like color separation, offset film transferring and offset printing will be also given.
PS PD PO 360 Portfolio Development II
2 semester credits (30 lecture hours)
This course gives students the opportunity to create a personal portfolio of creative work. Through individual
guidance in executing boards for original design ideas, students present a theme or career-goal orientated
portfolio of finished work. By working with sketches, graphic illustrations and using Adobe Illustrator and Adobe
Photoshop, students create a coherent design portfolio for the industry by researching target market studies,
trends, and analyzing the design philosophies of contemporary designers and develop a personal drawing style
and design concepts presentation appropriate to the focused market.
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Year 2 - Semester 3 (FALL)
Mission
The aim of this semester level is to deepen student’s accessory design skills, their knowledge and evolution through the study of the most important manufacturing techniques and more challenging and creative methods.
Seminars will introduce to the advanced construction techniques and teach how to manage the straw and
different type of other materials.
Core Courses
FT AD LD 370 Line Development for Accessories I
3 semester credits (45 lecture hours)
This course focuses on the process of taking design from concept to reality, with an emphasis on production,
pricing and distribution. It will provide the basics of supply chain management and provide a framework for understanding how it can be adapted to best support an individual design concept. Students will learn about: materials, color, pattern choices, sourcing, surface design options. The construction process, including prototypes,
samples, systems for ensuring quality and fit. Developing and implementing timelines for product development
and production Costs and pricing decisions, financial planning and available resources.
FT AD AC 370 Accessories Collection Design and Production I
3 semester credits (90 hours: 45 lecture hours + 45 studio hours with T.A.)
This is an advanced course in which students learn how to create and develop accessory collections (casual
and classic womenswear or menswear) in different market areas by using appropriate sketching and rendering
techniques. Collections will be structured and organized in a professional way: from the customer research and
the forecast of trends to the creation of mood boards and the selection of materials and colors. Visits to museums and fashion design studios will stimulate the student’s creativity.
FT AD AS 355 Accessories Studio I
3 semester credits (45 lecture hours)
Students are introduced to the concept of three-dimensional sketching and how it relates to accessories design.
Concentrating on design detail, they learn to sketch the basic shapes in footwear, handbags, personal leather
goods, and belts. This capstone course provides students with the opportunity to select a design project in a
specific accessories category. Mastery of research techniques, design construction, and oral presentation are
fundamental to successful completion of this course.
PS PD PO 380 Portfolio Development III
3 semester credits (90 hours: 45 lecture hours + 45 studio hours with T.A.)
This course gives students the opportunity to develop a personal portfolio of creative work. Working with professional design critics, students learn the fundamentals of assembling a portfolio for employment in the industry.
Using Adobe Photoshop and Adobe Illustrator, they practice advanced rendering, theme pages, and print
work. Areas of specialization are showcased.
PS IN TA 420 Teaching Assistant Internship
3 semester credits (90 contact hours)
The course is suggested to students who have already successfully completed a semester. Students can meet
with the academic prerequisites laid down for the teaching assistant program for which they are applying. To
be eligible they must produce proof or having successfully completed at their home institution the preliminary
courses necessary and at the levels stipulated. Further guidelines on admission are available on request.
Seminars
FT AD TE 348 Traditional and Experimental Headwear
1 semester credits (15 lecture hours)
In this course students acquire basic patternmaking skills while completing a stylized beret, cloche, and fabric
hat. Introduces the basic elements of millinery design from conception to construction, including how to make
a frame, a block, and a pattern.
FT AD SH 349 Straw Hats and Bags: a Florentine Dynasty
1 semester credits (15 lecture hours)
This course introduces students to the design and construction of straw hats. 3D design principles and hat-making techniques are studied and applied to wearable and non-wearable creations. Students learn basic skills of
millinery construction through the methods of patterned and blocked forms. They learn how to manipulate felt
and acquire an understanding of straws.
FT AD LT 340 Leather Technology
2 semester credits (30 lecture hours)
This course offers the opportunity to study several ornamentation techniques: trapunto, welting, pleating, inlay,
weaving. Students learn the different methods of application on leather apparel and on accessories such as
handbags, belts and shoes and acquire the basic skills in the patternmaking related to leather garments.
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Year 2 - Semester 4 (SPRING)
Mission
The aim of the fourth semester level is to develop student’s ability and acquaintance. An overview of worldwide
fashion and accessory will be provided, in order to allow students to compare different approaches and to develop their own style. The goal of this semester is to achieve and complete the Portfolio as the basis for demonstrating the ability of entering in a work environment.
Core Courses
FT AD LD 400 Line Development for Accessories II
(45 lecture hours)
This course focuses on the process of taking design from concept to reality, with an emphasis on production,
pricing and distribution. It will provide the basics of supply chain management and provide a framework for understanding how it can be adapted to best support an individual design concept. Students will learn about: materials, color, pattern choices, sourcing, surface design options. The construction process, including prototypes,
samples, systems for ensuring quality and fit. Developing and implementing timelines for product development
and production Costs and pricing decisions, financial planning and available resources.
FT AD AC 410 Accessories Collection Design and Production II
3 semester credits (90 hours: 45 lecture hours + 45 studio hours with T.A.)
This is an advanced course in which students learn how to create and develop accessory collections (casual
and classic womenswear or menswear) in different market areas by using appropriate sketching and rendering
techniques. Collections will be structured and organized in a professional way: from the customer research and
the forecast of trends to the creation of mood boards and the selection of materials and colors. Visits to museums and fashion design studios will stimulate the student’s creativity.
FT AD AS 365 Accessories Studio II
3 semester credits (45 lecture hours)
Students are introduced to the concept of three-dimensional sketching and how it relates to accessories design.
Concentrating on design detail, they learn to sketch the basic shapes in footwear, handbags, personal leather
goods, and belts. This capstone course provides students with the opportunity to select a design project in a
specific accessories category. Mastery of research techniques, design construction, and oral presentation are
fundamental to successful completion of this course.
PS PD PO 400 Portfolio Development IV
3 semester credits (90 hours: 45 lecture hours + 45 studio hours with T.A.)
This course gives students the opportunity to develop a personal portfolio of creative work. Working with professional design critics, students learn the fundamentals of assembling a portfolio for employment in the industry.
Using Adobe Photoshop and Adobe Illustrator, they practice advanced rendering, theme pages, and print
work. Areas of specialization are showcased.
PS IN IN 450 Internship
3 semester credits (150 Contact hours)
An unsalaried, 14-week internship scheduled individually for a minimum of ten hours per week. Integrates students’ design knowledge with field experience at a specific manufacturer with a company supervisor.
The internship is open to students who have already successfully completed a semester (minimum 12 credits).
Candidates must meet with the academic prerequisites laid down for the internship program for which they
are applying. To be eligible they must produce proof of having successfully completed, at their home schools,
the preliminary courses necessary and at the levels stipulated. Further guidelines on admission are available on
request. The program combines an internship in a professional workplace. Students serve as interns part time,
generally Monday through Friday, although some internships may require weekend hours, depending on the
area chosen. Students will have regular meetings with their internship supervisors who will monitor their progress
and the drafting of an extensive analytical internship report. At end of the course, students will be well trained
and ready to enter the professional world.
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FASHION DESIGN AND TECHNOLOGY - 1 OR 2 YEARS
Program Overview
Fashion designers are among the most influential and adulated individuals in modern society. What’s in a name?
What’s in a brand? What makes a designer become a highly prized asset of a fashion house?
FAST offers professional certificate programs for who is seeking to develop new skills and knowledge while building a body of work and professional experience in an international learning environment.
This two-year program in Fashion Design and Technology offers a unique opportunity for students to immerse
themselves in the fashion industry through direct experience and experimentation thereby gaining the knowledge of the historical and cultural traditions that provides the foundations to today’s innovation in the world of
fashion. By exploring Florentine fashion businesses, the aim of this program is to provide a direct “hands on”
experience in fashion design and construction. Core courses, taught by professionals in the fashion industry, are
integrated by seminars presented by local green mapped traditional artisans.
The courses are structured as handcraft workshops and create the bases of each discipline, through the different work technologies students learn to hands on and solve real market problems and have the opportunity to
interact with professionals in the sector. The school provides equipped laboratories for tailoring, knitwear and
leather, and also provides a Renaissance Ballroom for fashion shows. Each year is comprised of two semesters
that include core classes and intensive weekend seminars. Each semester, studies include six core courses that
provide a solid foundation and which are integrated by five intensive seminars that focus on related specialized
areas of study. The program includes portfolio development and internships that enhance the students’ professional basis for careers in the fashion industry. At FAST, students will study with competent and qualified instructors
and will have an unparalleled quality in teaching that includes studying in a collaborative working environment
that promotes exchange of ideas and methods between students and instructors.
Program Objectives
The program provides the professional training necessary for designing and creating fashion products.
Throughout the program, students receive individualized attention and support from professional faculty and visiting artists. The school provides students the opportunity to develop their skills by learning from a team of highly
recognized academic faculty flanked by visiting fashion designers. The end of each year will culminate with the
event of a runway fashion show organized by students, faculty and professional fashion designers supported by
local business.
Duration and Certification
Certificate programs may be taken for one semester, one year or two years. All programs devote a portion of
each term to the development of a professional portfolio. Students who select the two-year program have the
opportunity to complete and/or serve as a teaching assistant in introductory level courses. Students may attend one single semester and obtain a transcript for credit, or complete the full two-year program and receive
a certificate in fashion design and technology. All students enrolled in the professional certificate programs are
required to take a three-week course of Italian language before the start of the certificate program.
Prerequisites
For beginning levels, the only prerequisite is a high school diploma or equivalent and demonstration of fluency in
English. Students who wish to enroll in a different level of the program (either enter at the second semester or in
the second year) must qualify by demonstrating ability and knowledge in an entry exam and submit a detailed
curriculum vitae and portfolio.
A qualified submission of the above mentioned documents will be evaluated by a committee of academic
advisors who will determine approval and enrollment in the requested level.
Internship
The two-year certificate program gives students the opportunity to deepen their experience first by working as
a teaching assistant and then through an internship in a professional studio in Florence, where they will practice
their acquired skills in a real world environment. The internship is a carefully organized and closely supervised
“hands-on” learning experience that provides the students with a wide range of real-world work opportunities
as they shadow, observe and contribute while working in a professional environment.
The objective of the internship is to give the students the space to actively apply the skills developed through
their studies in a professional work environment. Students will meet with their academic advisors to discuss future
goals and professional aspirations as they plan for the internship. Students will also be introduced to the Italian
working environment that will enable them to use the technical vocabulary acquired through their three-week
language study thereby strengthening their language skills.
Example of past Internship locations
Alta Rosa – www.altarosa.it, Roberto Cavalli – www.robertocavalli.com, Mazzanti – www.mazzantipiume.it
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Year 1 - Semester 1 (FALL)
Mission
The aim of the beginning level is to provide students with a basic comprehension of fashion design, with reference to italian style and culture. Students will be moreover introduced to basic construction techniques, drawing
and rendering techniques, they will be taught to be aware of the concept of fashion and to test their abilities
in this field. The Italian language class is fundamental to understand the original terms that will be used during
lessons and to acquire the minimum conversation skills required for attending the internship.
Core Courses
Italian Language
3 semester credits (45 lecture hours)
The language course is offered in different levels according to the student’s knowledge. All students enrolled in
Certificate Programs are required to take a three week course of Italian Language before the start of the Certificate Program.
FT FD FD 230 Fashion Design Studio I
3 semester credits (90 hours: 45 lecture hours + 45 studio hours with T.A.)
This course is an introduction to creative design development and fashion design skills. Topics include: design
processes of trend research, storyboard compiling, color story, fabric selection, draping design concepts,
design innovation and the 2-D to 3-D development of creative ideas. There will be assigned projects in all of
these areas. Students will also be introduced to the basics of fashion illustration.
Students prepare for their fourth-semester design collections by exploring the roles of research, design development, and editing in the fashion design process. Emphasis is placed on the knowledge of key fashion
categories, markets, and price points.
FT FD DR 230 Draping
3 semester credits (45 lecture hours)
In this course students learn the clothing construction using the draping techniques. Custom patterns of various
designs will be draped. Patter making by draping of custom patterns in muslin on dress forms or live models are
made for any garment and some are cut in intended fabric and constructed. Design of personal dress form
will be demonstrated. This class provides education for students entering the fashion industry.
FT FD SC 315 Sewing and Construction Techniques I
3 semester credits (90 hours: 45 lecture hours + 45 studio hours with T.A.)
This hands-on course will take students from the rudimentary skills and techniques necessary both in terms of
mechanized and hand techniques to allow for the creation of simple cotton garments. In the second level the
focus will shift to complex design strategies and construction which are most frequently employed as industry
standards.
FT FC FM 300 Fashion, Media and Culture
3 semester credits (45 lecture hours)
This course examines fashion as a form of communication and culture using a diverse range of readings
drawn: what fashion means and how it has been valued through history, popular culture and media institutions. Students explore economic and social issues that revolve around fashion’s industrial production and
analyze fashion both in terms of its production and consumption, addressing its role in relation to identity and
body politics (gender, race, sexuality, class), art and status, nationhood and the global economy.
DI PH PS 220 Introduction to Photoshop
3 semester credits (45 lecture hours)
Adobe Photoshop is the leading software for photographers, graphic designers, and bookmakers. Photoshop
is powerful software that requires a dedicated focus in learning how best to use the program to its full potential. This course, with the guidance of experienced teachers, will introduce the student to the creative and professional issues of Photoshop. The course is designed for students who have had experience in photography,
graphic design, architecture, illustration or bookmaking. The Photoshop Laboratory is equipped with the most
up-to-date computers and peripherals.
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Seminars
FT FC CP 200 Art Media: Introduction to the Creative Process
1 semester credits (15 lecture hours)
Aimed at students interested in visual, plastic arts and creative writing. This course will help each student to
define and find his or her own personal style and strengths, which they can then apply to their other art classes.
Students will be assigned writing assignments to develop personal thought processes in order to realize their own
creative nature and apply it to the media of their own concentration.
FT FD KW 270 Knitwear I 1 semester credits (15 lecture hours)
This is a course in which students will familiarize themselves with the knitwear world and will be introduced to
a general knowledge of knitwear styles through examples of fashion designers and the use of technical instruments and methods of knitting. Emphasis is placed on learning standard draping and pattern making practices
in the knitwear industry and on industrial methods to develop knit designs, together with learning the design
aspects of different yarn types, the color, the fabric structure and analyzing the fashion trends in knitwear.
FT FD PM 240 Pattern Making
1 semester credits (15 lecture hours)
This course introduces students to the drafting and execution of fundamental flat pattern principles. The course
will focus on the development of a variety of slopers, collars, sleeves and bodice styling. The course emphasis is
on the student’s production of an original design from concept to completion (patterns are proven in cotton).
FT AD FE 345 Feather and Experimental Materials
1 semester credits (15 lecture hours)
In studying ornamentation techniques students will learn how to apply them to apparel and accessories design.
Basic patternmaking skills used in the construction of handbags, belts, and hats are taught.
PS PD PO 350 Portfolio Development I
2 semester credits (30 lecture hours)
This course gives students the opportunity to create a personal portfolio of creative work. Through individual
guidance in executing boards for original design ideas, students present a theme or career-goal orientated
portfolio of finished work. By working with sketches, graphic illustrations and using Adobe Illustrator and Adobe
Photoshop, students create a coherent design portfolio for the industry by researching target market studies,
trends, and analyzing the design philosophies of contemporary designers and develop a personal drawing style
and design concepts presentation appropriate to the focused market.
Year 1 - Semester 2 (SPRING)
Mission
The aim of the Intermediate level is to deepen student’s knowledge in fashion design with special reference to
the construction techniques. Students study apparel design and will receive detailed information on the cad
techniques for pattern making. Continuing students work on special projects and develop their skills in specific
accessory design topics.
Core Courses
FT FD DF 370 Fashion Design Studio II
3 semester credits (90 hours: 45 lecture hours + 45 studio hours with T.A.)
This course is an introduction to creative design development and fashion design skills. Topics include: design
processes of trend research, storyboard compiling, color story, fabric selection, draping design concepts, design innovation and the 2-D to 3-D development of creative ideas. There will be assigned projects in all of these
areas. Students will also be introduced to the basics of fashion illustration.
Students prepare for their fourth-semester design collections by exploring the roles of research, design development, and editing in the fashion design process. Emphasis is placed on the knowledge of key fashion categories, markets, and price points.
FT FD AP 310 Cad for Fashion: Advanced Patternmaking
3 semester credits (45 lecture hours)
In this course students learn the use of pattern design software. Using the CAD system students will recreate
the pattern design techniques by transferring ideas to the computer, digitizing and modifying designs. Students
develop patternmaking skills using software tools designed for advanced pattern design techniques, increase
pattern design capabilities and learn how to combine computer automation with design tools for advanced
pattern development.
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FT FD SC 380 Sewing and Construction Techniques II
3 semester credits (90 hours: 45 lecture hours + 45 studio hours with T.A.)
This hands-on course will take students from the rudimentary skills and techniques necessary both in terms of
mechanized and hand techniques to allow for the creation of simple cotton garments. In the second level the
focus will shift to complex design strategies and construction which are most frequently employed as industry
standards.
FT FD AD 320 Apparel Design
3 semester credits (45 lecture hours)
This course offers a solid foundation in the fundamentals of basic construction, draping techniques, alterations
and fitting techniques for apparel. The emphasis of the course is on the importance of proper fit and craftsmanship. Students develop and construct design concepts in muslin and soft fabric on the dress form.
FT FC FF 280 Faces, Facts and Places in Italian Fashion
3 semester credits (45 lecture hours)
This course affords students the possibility to go behind the scenes in exploring the art and business of Italian
fashion design. Lectures by industry professionals will be complemented by “backstage” visits to design studios
and possible attendance at seasonal fashion shows.
PS SP FD 340 Special Project in Fashion Design
3 semester credits (90 Contact hours)
This is a course intended for students who wish to develop skills and experiment with Fashion Design. Students
create their own digital works in order to be edited. Composite printing and experimentation with different techniques will also be employed and addressed in order to complete the desired final “look”.
Prerequisites: Fashion Design Studio I or equivalent
or Italian Language
3 semester credits (45 lecture hours)
The language course is offered in different levels according to the student’s knowledge.
Seminars
FT FD ES 280 Eco-Sustainable Fabrics and Fashion Design
1 semester credits (15 lecture hours)
Socially responsible and ecologically friendly fashion means feeling good about your clothes as well as where
they came from, what they are made of and how they were produced. While eco-friendly fashion may have a
way to go before it’s mainstream, this fashion trend should be encouraging to established and aspiring fashion
designers and fashion lovers who want to see fashion embrace a kinder, more sustainable future. Reduce. Reuse. Recycle.-Finding New Material.-Staying Cruelty-Free. In this course students develop a sustainable fashion
brand, create a small collection sourcing eco-sustainable fabrics and textiles.
FT FD SS 330 Sport and Swimwear Design
1 semester credits (15 lecture hours)
The challenge of designing and constructing sports and swimwear is undertaken by an in-depth appreciation of
the needs of the wearer both in terms of comfort and performance as well as the technical and physical limits
of the materials and production methods employed. A wide variety of garments, both related to swimwear and
other sporting activities will be presented. Original designs are produced using flat pattern and draping techniques and industry specific construction methods and machinery.
FT AD SW 347 Scarves, Shawls and Wraps Design
1 semester credits (15 lecture hours)
This course focuses on the requirements, limitations, and possibilities of designs for scarves and wraps. Students
prepare screens, mix colors, and print a variety of fabrics with emphasis on techniques and fashion trends.
FT FD KW 360 Knitwear II
1 semester credits (15 lecture hours)
This is a course in which students will familiarize themselves with the knitwear world and will be introduced to
a general knowledge of knitwear styles through examples of fashion designers and the use of technical instruments and methods of knitting. Emphasis is placed on learning standard draping and pattern making practices
in the knitwear industry and on industrial methods to develop knit designs, together with learning the design
aspects of different yarn types, the color, the fabric structure and analyzing the fashion trends in knitwear.
PS PD PO 360 Portfolio Development II
2 semester credits (30 lecture hours)
This course gives students the opportunity to create a personal portfolio of creative work. Through individual
guidance in executing boards for original design ideas, students present a theme or career-goal orientated
portfolio of finished work. By working with sketches, graphic illustrations and using Adobe Illustrator and Adobe
Photoshop, students create a coherent design portfolio for the industry by researching target market studies,
trends, and analyzing the design philosophies of contemporary designers and develop a personal drawing style
and design concepts presentation appropriate to the focused market.
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Year 2 - Semester 3 (FALL)
Mission
The aim of this semester level is to deepen student’s fashion design skills, their knowledge and evolution through
the study of the most important contemporary stylists and designers. The study of manufacturing techniques will
be continued, and more challenging and creative sewing techniques are practiced. Students are introduced
to the haute couture methods and learn how to manage the leather and different type of other materials.
Core Courses
FT FD LD 370 Line Development for Fashion I
3 semester credits (45 lecture hours)
This course focuses on the process of taking design from concept to reality, with an emphasis on production,
pricing and distribution. It will provide the basics of supply chain management and provide a framework for understanding how it can be adapted to best support an individual design concept. Students will learn about: materials, color, pattern choices, sourcing, surface design options. The construction process, including prototypes,
samples, systems for ensuring quality and fit. Developing and implementing timelines for product development
and production Costs and pricing decisions, financial planning and available resources.
FT FD FC 355 Fashion Collection Design and Production I
3 semester credits (90 hours: 45 lecture hours + 45 studio hours with T.A.)
In this advanced course students learn how to create and develop fashion collections (casual and classic womenswear or menswear) in different market areas by using appropriate sketching and rendering techniques.
Collections will be structured and organized in a professional way: from the customer research and the forecast
of trends to the creation of mood boards and the selection of fabrics and colors. Visits to museums and fashion
design studios will stimulate the student’s creative process.
FT FD HC 352 Haute Couture Sewing Techniques
3 semester credits (45 lecture hours)
This course explore the world of the Haute Couture, students learn the finest sewing techniques practiced in
couture ateliers: cutting, hand stitching, seam and hem finished, pocket construction, pressing and finishing are
practiced.
PS PD PO 380 Portfolio Development III
3 semester credits (90 hours: 45 lecture hours + 45 studio hours with T.A.)
This course gives students the opportunity to develop a personal portfolio of creative work. Working with professional design critics, students learn the fundamentals of assembling a portfolio for employment in the industry.
Using Adobe Photoshop and Adobe Illustrator, they practice advanced rendering, theme pages, and print
work. Areas of specialization are showcased.
PS IN TA 420 Teaching Assistant Internship
3 semester credits (90 contact hours)
The course is suggested to students who have already successfully completed a semester. Students can meet
with the academic prerequisites laid down for the teaching assistant program for which they are applying. To
be eligible they must produce proof or having successfully completed at their home institution the preliminary
courses necessary and at the levels stipulated. Further guidelines on admission are available on request.
Seminars
FT FD BD 335 Bridal Design Techniques and Construction
1 semester credits (15 lecture hours)
The industry of Bridal fashion and accessories is the focus of this unique course. A historical and cultural
background to the development of the contemporary industry as well as an overview of the diverse European
and American markets will be covered in-depth. In addition students will produce a portfolio of bridal designs
and complete a finished product of their own creation.
FT FD FD 250 Fabric Design and Decoration
1 semester credits (15 lecture hours)
In this course the creative as well as the technical side of textile design are combined. The science of textiles together with artistic ability engage the students in developing special techniques, which are then given practical
application. Techniques like swatch weaving, direct painting, tie dye, different types of prints, color discharge,
embroidery, lace embroidery, heat transfer and others such as quick sketch pattern repeats and packaging are
applied. With fashion trends, the textile lines are conceptualized on mood boards with fabric stories, color tabs,
fashion figures and textile samples.
FT AD LT 340 Leather Technology
2 semester credits (30 lecture hours)
This course offers the opportunity to study several ornamentation techniques: trapunto, welting, pleating, inlay,
weaving. Students learn the different methods of application on leather apparel and on accessories such as
handbags, belts and shoes and acquire the basic skills in the patternmaking related to leather garments.
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Year 2 - Semester 4 (SPRING)
Mission
The aim of the fourth semester level is to develop student’s ability and acquaintance. An overview of worldwide
fashion will be provided, in order to allow students to compare different approaches and to develop their own
style. The goal of this semester is to achieve and complete the Portfolio as the basis for demonstrating the ability
of entering in a work environment.
Core Courses
FT FD LD 400 Line Development for Fashion II
3 semester credits (45 lecture hours)
This course focuses on the process of taking design from concept to reality, with an emphasis on production,
pricing and distribution. It will provide the basics of supply chain management and provide a framework for
understanding how it can be adapted to best support an individual design concept. Lessons will be complemented by guest presentations by local designers and other influential industry professionals. Students will create
a supply chain plan to support successfully bringing their own design concepts to market.
FT FD FC 410 Fashion Collection Design and Production II
3 semester credits (90 hours: 45 lecture hours + 45 studio hours with T.A.)
In this advanced course students learn how to create and develop fashion collections (casual and classic womenswear or menswear) in different market areas by using appropriate sketching and rendering techniques.
Collections will be structured and organized in a professional way: from the customer research and the forecast
of trends to the creation of mood boards and the selection of fabrics and colors. Visits to museums and fashion
design studios will stimulate the student’s creative process.
FT FD DE 354 Decoration and Embellishment Techniques in Haute Couture
3 semester credits (45 lecture hours)
This advanced course allows students to put in to use their knowledge and skills regarding the design and use of
embellishments. The techniques of quilting, pleating and trapunto as well as application of beads, gems, pearls,
rocailles and sequins will be instrumental in the final creation of an original piece.
PS PD PO 400 Portfolio Development IV
3 semester credits (90 hours: 45 lecture hours + 45 studio hours with T.A.)
This course gives students the opportunity to develop a personal portfolio of creative work. Working with professional design critics, students learn the fundamentals of assembling a portfolio for employment in the industry.
Using Adobe Photoshop and Adobe Illustrator, they practice advanced rendering, theme pages, and print
work. Areas of specialization are showcased.
PS IN IN 450 Internship
3 semester credits (150 Contact hours)
An unsalaried, 14-week internship scheduled individually for a minimum of ten hours per week. Integrates students’ design knowledge with field experience at a specific manufacturer with a company supervisor.
The internship is open to students who have already successfully completed a semester (minimum 12 credits).
Candidates must meet with the academic prerequisites laid down for the internship program for which they
are applying. To be eligible they must produce proof of having successfully completed, at their home schools,
the preliminary courses necessary and at the levels stipulated. Further guidelines on admission are available on
request. The program combines an internship in a professional workplace. Students serve as interns part time,
generally Monday through Friday, although some internships may require weekend hours, depending on the
area chosen. Students will have regular meetings with their internship supervisors who will monitor their progress
and the drafting of an extensive analytical internship report. At end of the course, students will be well trained
and ready to enter the professional world.
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IDEAS INTERIOR DESIGN, ENVIRONMENTAL ARCHITECTURE AND SUSTAINABILITY
ECO-SUSTAINABLE DESIGN: 1 OR 2 YEARS
Program Overview
The goal of environmentally responsible design is to transform the building industry so that design and environment will enhance the health and well being of our planet.
IDEAS offers professional certificate programs for motivated students seeking new skills and knowledge about
the principles of sustainable design while developing a body of work and professional experience in an international learning environment.
This two-year professional certificate program offered by the Department of Eco-Sustainable Design prepares
the students to enter the working world as professional interior designers.
Emphasis is placed on the development of creative skills and problem-solving strategies necessary when designing for spaces requiring renovations and restorations with a sustainable attitude.
The School encourages a philosophy of “learning by doing” in which students integrate theory and practice in
all of their studies, which increases personal growth, self-confidence, interpersonal skills, an understanding of self
and diverse others, and a heightened sense of ethical standards.
Each year consists of two semesters that include core classes and intensive weekend seminars. Each semester,
studies include six core courses that provide a solid foundation and which are integrated by five intensive seminars that focus on related specialized areas of study.
At IDEAS, students will study with competent and qualified instructors and will have an unparalleled quality in
teaching that includes studying in a collaborative working environment that promotes exchange of ideas and
methods between students and instructors.
Program Objectives
• The program is comprehensive and includes courses in sustainable interior design, drawing, rendering, 3D
computer design, construction technology, materials, furniture, color, lighting, recycling policies and business
practice.
• Four semesters of portfolio development will give the student the basis to demonstrate the ability upon entering the professional working environment.
• Through the internship program, students actually work for interior designers and experience first hand the
challenges of the design profession.
Duration and Certification
Certificate programs may be taken for one or two years. All programs devote a portion of each term to the
development of a professional portfolio. Students who select the two-year program have the opportunity to
complete and/or serve as a teaching assistant in introductory level courses. Students may attend one single
semester and obtain a transcript for credit, or complete the full two-year program and receive a certificate
in Eco Sustainable Design. All students enrolled in the professional certificate programs are required to take a
three-week course of Italian language before the start of the certificate program.
Prerequisites
For beginning levels, the only prerequisite is a high school diploma or equivalent and demonstration of fluency in
English. Students who wish to enroll in a different level of the program (either enter at the second semester or in
the second year) must qualify by demonstrating ability and knowledge in an entry exam and submit a detailed
curriculum vitae and portfolio.
A qualified submission of the above mentioned documents will be evaluated by a committee of academic
advisors who will determine approval and enrollment in the requested level.
Internship
The two-year certificate program gives students the opportunity to deepen their experience first by working as
a teaching assistant and then through an internship in a professional studio in Florence, where they will practice
their acquired skills in a real world environment. The internship is a carefully organized and closely supervised
“hands-on” learning experience that provides the students with a wide range of real-world work opportunities
as they shadow, observe and contribute while working in a professional environment.
The objective of the internship is to give the students the space to actively apply the skills developed through
their studies in a professional work environment. Students will meet with their academic advisors to discuss future
goals and professional aspirations as they plan for the internship. Students will also be introduced to the Italian
working environment that will enable them to use the technical vocabulary acquired through their three-week
language study thereby strengthening their language skills.
Example of past Internship locations
Ark-art – www.ark-art.it, Studio 63 – www.studio63.it, No Stop Studio – www.nostopstudio.net
Certification upon completion of program
At completion of the professional certificate program the school will provide the CERTIFICATE for ECO-SUSTAINABLE DESIGN and a formal letter of recommendation for Italian and E.U. students. For non-E.U. citizens, the school
will provide the students a list of contacts to facilitate a job search. A complete and substantial portfolio will
highlight the accomplishments and skills of the graduates.
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Year 1 - Semester 1 (FALL)
Mission
The aim of the beginning level is to provide students with a basic comprehension of design, with reference to the
Italian culture and lifestyle they will be introduced to basic classic and eco-sustainable topics, concepts and design. Students will be taught to be aware of the concept of sustainability and to test their abilities and interests,
in order to develop an understanding towards the interior design and its practices. The Italian language class
is fundamental to understand the original terms that will be used during lessons and to acquire the minimum
conversation skills required for attending the internship.
Core Courses
Italian Language
3 semester credits (45 lecture hours)
The language course is offered in different levels according to the student’s knowledge. All students enrolled
in Certificate Programs are required to take a three week course of Italian Language before the start of the
Certificate Program.
ID SA PS 330 Project for a Sustainable Interior Design I
3 semester credits (90 hours: 45 lecture hours + 45 studio hours with T.A.)
This course provides students both Conceptual Frames and Analytical Tools for designing with sustainable materials focusing on simple methods consisting of a unique tool which guide the green novice or the design veteran
in analyzing the sustainability of a wide range of products and materials. Through the practical experience, students explore the design process and create sustainable furniture, products or interior design from the analyzed
materials. The tools and the emerging practices provided during the course help in evaluating and selecting
materials for high-performance residential and commercial interior design build-outs, furnishings and green products.
DI VC CG 150 Introduction to Computer Graphics
3 semester credits (45 lecture hours)
This computer graphics introductory course will cover the following topics: computer generated art, Adobe Photoshop, photo adjustments and effects, computer drawing, morphing and modeling in Photoshop and editing.
Students will compile a personal portfolio, presenting it to the class at the end of the semester or session.
ID SA DN 310 Design by Nature I
3 semester credits (45 lecture hours)
The objective of Environmental Design is to conjugate technology to the human biology and psychology needs.
This course introduces students the to the fundamentals of product design practice and gives the opportunity
to increase their innovation knowledge with a perspective on how to meet human needs while considering
sustainable principles. Students learn how to use natural inspiration to generate new ideas for product feature
and optimize design and understand the strategic role of product design in the development of manufactured
goods.
ID ID TD 160 Technical Drawing and CAD
3 semester credits (90 hours: 45 lecture hours + 45 studio hours with T.A.)
This is a course in which student are introduced to the general concepts of CAD (Computer Aided Design),
emphasis is placed on two-dimensional drawing applications such as plans, sections, elevations and furniture.
During the course students learn how to develop their projects through the use of the computer and how to
control the final outcome in plotting their final drawings.
DI PH PS 220 Introduction to Photoshop
3 semester credits (45 lecture hours)
Adobe Photoshop is the leading software for photographers, graphic designers, and bookmakers. Photoshop
is powerful software that requires a dedicated focus in learning how best to use the program to its full potential.
This course, with the guidance of experienced teachers, will introduce the student to the creative and professional issues of Photoshop. The course is designed for students who have had experience in photography, graphic
design, architecture, illustration or bookmaking. The Photoshop Laboratory is equipped with the most up-to-date
computers and peripherals.
Seminars
FT FC CP 200 Art Media: Introduction to the Creative Process
1 semester credits (15 lecture hours)
Aimed at students interested in visual, plastic arts and creative writing. This course will help each student to
define and find his or her own personal style and strengths, which they can then apply to their other art classes.
Students will be assigned writing assignments to develop personal thought processes in order to realize their own
creative nature and apply it to the media of their own concentration.
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ID SA SP 280 Design Principles for Sustainability
1 semester credits (15 lecture hours)
This course is a general introduction to the concept of sustainable development; it provides an overview of
design and sustainable development in terms of ecology, economy and culture. Sustainability means create a
living system where people live in harmony with the planet and where economy and ecology can coexist. Students learn how can be possible meet our needs and wants saving the future and the health of the planet and
are introduced to the various facets of sustainability. The aim of the course is prepare designers and planners
to apply sustainable thinking to any future decision. Sustainability means create a living system where people
live in harmony with the planet and where economy and ecology can coexist. In this course students learn how
can be possible meet our needs and wants saving the future and the health of the planet and are introduced
to the various facets of sustainability. The aim of the course is prepare designers to apply sustainable thinking to
any future decision.
ID SA GR 325 Global Recycling Policies
1 semester credits (15 lecture hours)
This course examines the history of emerging public policy which promotes design for the environment, referable purchasing and other product policy strategies. The course focuses on the business case for product
stewardship and other strategies to reduce the influence of products on the environment. The European, North
American, and Asian policy experience with product policy is considered and the context for product policy in
the US is also highlighted with an overview of product-specific approaches. The course features an analysis of
the tools available to policy makers in order to promote product policy including laws, voluntary agreements
and demonstration projects.
ID SA SF 300 Sustainable Future: Historical and Critical Contexts
1 semester credits (15 lecture hours)
This course provides students tools and languages to address the creative inspiration between desire and actuality. With a focus on design history, since the time of Industrial Revolution, the course deals a number of contexts
in order to examine the possible relationships between form and meaning. Through the analysis of the production and consumption of objects, materials and and environment students learn the relations between social,
cultural and economic aspects within a variety of creative practices. New ways of thinking for innovations and
a sustainable future are explored and best practices for personal and business effectiveness are analyzed with
emphasis on the connection between natural resources and creativity.
This course is also offered as a special Seminar for 1semester credit, 15 Lecture hours. The regular semester class
will introduce the student to the subject and then focus on the area of study, while the Seminar will focus on the
specialized area of study.
PS PD PO 350 Portfolio Development I
2 semester credits (30 Lecture hours)
This course gives students the opportunity to create a personal portfolio of creative work. Through individual
guidance in executing boards for original design ideas, students present a theme or career-goal orientated
portfolio of finished work. By working with sketches, graphic illustrations and using Adobe Illustrator and Adobe
Photoshop, students create a coherent design portfolio for the industry by researching target market studies,
trends, and analyzing the design philosophies of contemporary designers and develop a personal drawing style
and design concepts presentation appropriate to the focused market.
Year 1 - Semester 2 (SPRING)
Mission
The aim of the Intermediate level is to deepen student’s knowledge in eco sustainability with special reference
to the design and the development of computer 3d drawing and rendering skills.
Students will study Interior design and receive detailed information on the green packaging techniques continuing the special projects and developing their skills in specific eco-sustainable fields.
Core Courses
ID SA PS 330 Project for a Sustainable Interior Design II
3 semester credits (90 hours: 45 lecture hours + 45 studio hours with T.A.)
This course provides students both Conceptual Frames and Analytical Tools for designing with sustainable materials focusing on simple methods consisting of a unique tool which guide the green novice or the design veteran
in analyzing the sustainability of a wide range of products and materials. Through the practical experience, students explore the design process and create sustainable furniture, products or interior design from the analyzed
materials. The tools and the emerging practices provided during the course help in evaluating and selecting
materials for high-performance residential and commercial interior design build-outs, furnishings and green products.
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ID SA SL 355 Sustainable Life Cycle
3 semester credits (45 lecture hours)
In this course students understand how make choices which lead to sustainability starting from ecological accounting and Life Cycle Assessment. The course teaches how to communicate that life cycle to consumers
through visual communication, storytelling and information graphics. Students develop design alternatives, documenting impact, and communicating the results. Designs are followed from material creation through manufacturing, use and end of life; moreover innovative strategies for improvement are explored.
ID ID CD 280 3D Computer Design and Rendering
3 semester credits (90 hours: 45 lecture hours + 45 studio hours with T.A.)
In this course students will learn the concepts and techniques of creating, viewing and manipulating 3D models.
Through the generation of drawings and perspectives, students develop an in-depth understanding of the modeling and rendering techniques used for creating objects, furniture and interior spaces.
ID SA DN 380 Design by Nature II
3 semester credits (45 Lecture hours)
The objective of Environmental Design is to conjugate technology to the human biology and psychology needs.
This course introduces students the to the fundamentals of product design practice and gives the opportunity
to increase their innovation knowledge with a perspective on how to meet human needs while considering
sustainable principles. Students acquire the motivations to invent and develop new ideas, learn tools and strategies utilized in the field of sustainable development with a focus on the ones that are directly applicable to
sustainable product design. Relevant eco-design and sustainability strategies, such as alternative materials and
technologies, are investigated and applied in specific assessments.
ID SA GP 340 Green Packaging Design
3 semester credits (45 Lecture hours)
Packages are handled every day and are the chief support of modern commerce, but on the other hand are
the thirty per cent of our waste stream. This course is an essential analysis of packaging: from material selection
to environmental impact, to consumer perception and market contest. At the course completion students will
be able to look at a packaging problem objectively and be able to maximize a product’s appeal while minimizing eco-impact generating innovative design.
PS SP ES 340 Special Project in Eco-Sustainable Design
3 semester credits (90 Contact hours)
This is an advanced course intended for students who wish to develop skills and experiment with Eco-Sustainable
Design. Students create their own digital works in order to be edited. Composite printing and experimentation
with different techniques will also be employed and addressed in order to complete the desired final “look”.
or Italian Language
3 semester credits (45 lecture hours)
The language course is offered in different levels according to the student’s knowledge.
Seminars
ID ID IL 270 Introduction to Lighting
1 semester credits (15 lecture hours)
This course introduces students to the art and technology of lighting and explores the use of lighting as a design
element in the interior environment. Students will learn to analyze lighting installations, calculate lighting levels
for interiors, select appropriate light fixtures, and prepare a lighting plan based on one of their studio projects.
Emphasis will be placed on technical and aesthetic issues in relation to the illumination of interiors.
ID SA LS 320 Sustainable Life Strategies
1 semester credits (15 lecture hours)
In this course students explore sustainability through positive, creative, engaging, hands-on learning making
practical steps towards sustainability in their own homes, workplaces, and communities. Based on the well know
Natural Step Framework and on the Union of Concerned Scientists three major consumer impacts, students examine the principles of sustainability and experiment the natural procedures how to control the major impacts
of our lives. At the end of the course, students know what sustainability is, and have used it to save money and
the planet.
ID SA SC 315 Creating a Sustainable Career
1 semester credits (15 lecture hours)
This course guide students through discovery and exploration of sustainable career choices in the growing green economy. Students learn the notion of the creative entrepreneur in the context of design activity and their
strategies to immediately begin to work with sustainable company. The course offer the opportunity to consider
ones own personal development, cultural capital and market opportunity and the ability to make career choices based on a better understanding of the changing marketplace focusing on the sustainability values and
vision of the future.
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ID SA MM 345 Materials and Methods for Green Printing
1 semester credits (15 lecture hours)
This course on sustainability and printing is tailored to designers and buyers of print. Students explore the fundamentals for specifying more sustainable papers, inks and printing. Explore the trends and theories; leave with
tools and guidelines to help you apply the principles of sustainability to printing.
PS PD PO 360 Portfolio Development II
2 semester credits (30 Lecture hours)
This course gives students the opportunity to create a personal portfolio of creative work. Through individual
guidance in executing boards for original design ideas, students present a theme or career-goal orientated
portfolio of finished work. By working with sketches, graphic illustrations and using Adobe Illustrator and Adobe
Photoshop, students create a coherent design portfolio for the industry by researching target market studies,
trends, and analyzing the design philosophies of contemporary designers and develop a personal drawing style
and design concepts presentation appropriate to the focused market.
Year 2 - Semester 3 (FALL)
Mission
The aim of this semester is to deepen student’s design skills, and their knowledge and evolution through the study
of the most important marketing aspects. The study of graphic design techniques will be continued, and more
challenging studies on sustainability are practiced. Students are introduced to the history of sustainability and
learn how to manage the acquired information while working on their Portfolio.
Core Courses
ID SA DG 335 Marketing and Design for a Sustainable Life Style
3 semester credits (45 lecture hours)
This is a highly interactive course in which is showed the way to sustainable, innovative, profitable and competitive products in the global marketplace. Focusing on strategies for using eco-design to obtain new products,
concepts and business models this course satisfy the needs of opinion makers and designers involved in new
product development, marketing and sustainability. Students understand how to market their eco-designs, and
learn techniques for measuring their ability to reduce environmental impacts and build credibility for their efforts.
ID SA SG 385 Sustainable Graphic Design for a Contemporary Green World
3 semester credits (90 hours: 45 lecture hours + 45 studio hours with T.A.)
This course explores sustainable graphic design through readings, exercises and projects. The objective is to
apply various eco-design theories while exploring practical techniques and applications specific to graphic design. Students acquire new insight into the design process and the aesthetic and physical relationships between
humans and nature, as well as new techniques and tools such as lifecycle assessment and planning, sustainable
design principles, process and material evaluations that incorporate sustainability into everyday design work.
ID SA HS 370 History of Sustainability: a look to the past for a Future Vision
3 semester credits (45 lecture hours)
This course analyzes the Richard Buckminster Fuller work and how his designs are still far beyond our practice.
He was part of the chain of Transcendentalists, which included Emerson and Thoreau. Buckminster Fuller, along
with many others (including Ian McHarg, Victor Papanek, Paul McReady and John Todd), pioneered the sustainability field that is extremely up to date today. Students can develop skills in design inspiration discovering the
farsightedness of these pioneers.
ID SA ST 360 Systems Thinking Design
2 semester credits (45 lecture hours)
This course analyzes the today market and gives students the tools required to succeed in this dynamic transition. Systems thinking, languages of design, and product life cycles are strictly connected and form the solid
foundation for innovative products. Theory is practiced through market specific projects.
PS IN TA 420 Teaching Assistant Internship
3 semester credits (90 Contact hours) The course is suggested to students who have already successfully completed a semester. Students can meet
with the academic prerequisites laid down for the teaching assistant program for which they are applying. To
be eligible they must produce proof or having successfully completed at their home institution the preliminary
courses necessary and at the levels stipulated. Further guidelines on admission are available on request.
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Seminars
ID SA ME 380 Marketing Ethical Strategies
1 semester credits (15 lecture hours)
Ethic is today an intangible extra value, which people are looking for products or services. From production
methods, business practices and relationships to corporate giving and vendor associations, people are paying
attention to who serves their needs as much as what they are selling. This course analyzes these connections,
opportunities for applying marketing levers based on corporate values, and how to establish and profit from
healthy.
ID SA BE 390 Built Environment Influence on the Human Life
1 semester credits (15 lecture hours)
This course examines the interactions between social, behavioral, cultural and technological dimensions of the
built environment. Through lectures, discussion and research projects, students explore the theoretical, historical and scientific context of the built environment as they develop and increase their level of environmental
knowledge.
PS PD PO 380 Portfolio Development III
3 semester credits (30 lecture hours)
This course gives students the opportunity to develop a personal portfolio of creative work. Working with professional design critics, students learn the fundamentals of assembling a portfolio for employment in the industry.
Using Adobe Photoshop and Adobe Illustrator, they practice advanced rendering, theme pages, and print
work. Areas of specialization are showcased.
Year 2 - Semester 4 (SPRING)
Mission
The aim of the fourth semester level is to complete student’s ability and to develop and control a project. An
overview of worldwide sustainable studies and design will be provided, in order to allow students to compare
different cultures and to develop their own style.
The goal of this semester for the student is to achieve and complete the Portfolio as the basis for demonstrating
the ability of entering in a work environment.
Core Courses
ID SA SC 350 Sustainable Community: a Way of Life
3 semester credits (45 lecture hours)
Prosperity and ecological health depend on one other; this is in the common sense the notion of sustainability
that, like democracy, is an ideal, an organizing strategy and a future state. A sustainable world requires changes
in the design of most of the things around us: our businesses, energy and materials use, product design, financial
systems, how we build our cities and houses, and how we live day by day. In this course students critique and
redesign an existing community space using elements of a more sustainable lifestyle.
ID SA HL 365 Holistic Living and Permaculture Design
3 semester credits (45 lecture hours)
Permaculture Design uses holistic principles to design living systems that provide benefits without exhausting
resources. Starting with observation and ending by approaching change, Permaculture Design brings a new
appreciation for adversity; students study the principles of Permaculture Design and build examples, map environmental relationships and ecological requirements of their work.
ID SA BN 375 Biomimicry: Nature as Inspiration for Designers
3 semester credits (90 hours: 45 lecture hours + 45 studio hours with T.A.)
This course analyze the living systems which provides ample inspiration for sustainable design, gives students
the basics of biological principles and supply a wealth of examples from the natural and designed worlds. The
course provides powerful metaphors and methods for looking to nature as model, mentor, and measure in our
designs.
PS PD PO 400 Portfolio Development IV
3 semester credits (90 hours: 45 lecture hours + 45 studio hours with T.A.)
This course gives students the opportunity to develop a personal portfolio of creative work. Working with professional design critics, students learn the fundamentals of assembling a portfolio for employment in the industry.
Using Adobe Photoshop and Adobe Illustrator, they practice advanced rendering, theme pages, and print
work. Areas of specialization are showcased.
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PS IN IN 450 Internship 3 semester credits (150 contact hours)
An unsalaried, 14-week internship scheduled individually for a minimum of ten hours per week. Integrates students’ design knowledge with field experience at a specific manufacturer with a company supervisor.
The internship is open to students who have already successfully completed a semester (minimum 12 credits).
Candidates must meet with the academic prerequisites laid down for the internship program for which they
are applying. To be eligible they must produce proof of having successfully completed, at their home schools,
the preliminary courses necessary and at the levels stipulated. Further guidelines on admission are available on
request. The program combines an internship in a professional workplace. Students serve as interns part time,
generally Monday through Friday, although some internships may require weekend hours, depending on the
area chosen. Students will have regular meetings with their internship supervisors who will monitor their progress
and the drafting of an extensive analytical internship report. At end of the course, students will be well trained
and ready to enter the professional world.
LUXURY DESIGN: 1 OR 2 YEARS
Program Overview
IDEAS’s program in Luxury Design is an exciting opportunity for students from all over the world who wish to enter in this specialized field. This professional certificate program is created for students seeking to develop new
skills and knowledge while building a body of work and professional experience in an international learning
environment. While exploring the different fields of design, students will learn about luxury interiors, luxury design
objects and products, with emphasis on services and style. To achieve these goals, students receive the full support of competent and qualified faculty of IDEAS’s dynamic group of interior designers, architects, managers
and stylists with an exceptional diversity of approaches, who share their perspectives and experiences with the
students within the context of a wide-ranging and stimulating course of study.
The professional certificate provides the opportunity to learn in an environment equipped with digital labs and
studios offering the latest computer programs. An important part of the second year is the teaching assistant
internship and the possibility of working with product designers, interior designers and architectural firms. Internships allow students to gain valuable practical work experience. Each year is comprised of two semesters
that include core classes and intensive weekend seminars. Each semester, studies include core courses that
provide a solid foundation and which are integrated by with intensive seminars that focus on related specialized
areas of study.
Program Objectives
• The program provides students with the professional training necessary to enter into the professional world of
luxury design. It develops students’ abilities and prepares them for professional careers in a constantly developing industry, which encompasses a wide range of design-related topics.
• To reach for higher levels of creative achievement, to deepen their understanding of the medium as a whole, and to further their technical proficiency.
• Throughout the program, students will receive individualized attention and support from professional faculty
and visiting artists. At the end of the program, the students will be equipped with the skills necessary to excel in
professional environments and fully developed portfolios of work.
Duration and Certification
Certificate programs may be taken for one semester, one year or two years. All programs devote a portion of
each term to the development of a professional portfolio. Students who select the two-year program have the
opportunity to complete and/or serve as a teaching assistant in introductory level courses. Students may attend
one single semester and obtain a transcript for credit, or complete the full two-year program and receive a
certificate in luxury design. All students enrolled in the professional certificate programs are required to take a
three-week course of Italian language before the start of the certificate program.
Prerequisites
For beginning levels, the only prerequisite is a high school diploma or equivalent and demonstration of fluency in
English. Students who wish to enroll in a different level of the program (either enter at the second semester or in
the second year) must qualify by demonstrating ability and knowledge in an entry exam and submit a detailed
curriculum vitae and portfolio.
A qualified submission of the above mentioned documents will be evaluated by a committee of academic
advisors who will determine approval and enrollment in the requested level.
Internship
The two-year certificate program gives students the opportunity to deepen their experience first by working as
a teaching assistant and then through an internship in a professional studio in Florence, where they will practice
their acquired skills in a real world environment. The internship is a carefully organized and closely supervised
“hands-on” learning experience that provides the students with a wide range of real-world work opportunities
as they shadow, observe and contribute while working in a professional environment.
The objective of the internship is to give the students the space to actively apply the skills developed through
their studies in a professional work environment. Students will meet with their academic advisors to discuss future
goals and professional aspirations as they plan for the internship. Students will also be introduced to the Italian
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working environment that will enable them to use the technical vocabulary acquired through their three-week
language study thereby strengthening their language skills.
Example of past Internship locations
Studio 63 – www.studio63.it, No Stop Studio – www.nostopstudio.net, Massimo Materassi – www.massimomaterassi.com, Alberto Grassi – www.agds.it, Troy Nachtigall – www.troykyo.com
Certification upon completion of program
At completion of the professional certificate program the school will provide the CERTIFICATE for LUXURY DESIGN
and a formal letter of recommendation for Italian and E.U. students. For non-E.U. citizens, the school will provide
the students a list of contacts to facilitate a job search. A complete and substantial portfolio will highlight the
accomplishments and skills of the graduates.
Year 1 - Semester 1 (FALL)
Mission
The aim of the beginning level is to provide students with a basic comprehension of luxury design, with reference
to the product design and lifestyle they will be introduced to basic classic and contemporary topics of luxury
style and design. Students will be taught to be aware of the concept of luxury and to test their abilities and interests, in order to develop an understanding towards the furniture and product design and its practices.
The Italian language class is fundamental to understand the original terms that will be used during lessons and
to acquire the minimum conversation skills required for attending the internship.
Core Courses
Italian Language
3 semester credits (45 lecture hours)
The language course is offered in different levels according to the student’s knowledge. All students enrolled
in Certificate Programs are required to take a three week course of Italian Language before the start of the
Certificate Program.
BU MA SL 350 Strategic Luxury Brand Management
3 semester credits (45 lecture hours)
The course analyzes the organization of activities related to the introduction, promotion, and optimization of
brands that distinguish themselves from competitors. Examined issues will cover brand equity, business and marketing strategies, conducting market and consumer satisfaction surveys, product development, optimizing management of existing products, brand expansion, and optimizing the marketing mix.
ID PD LF 330 Luxury Furniture Design
3 semester credits (90 hours: 45 lecture hours + 45 studio hours with T.A.)
In this course students will learn fundamental design processes through which products are conceived, developed and fabricated. Student will evaluate ergonomic criteria, safety requirements and construction techniques
and the appropriate use of materials and details for style, comfort, utility and durability. Drawing techniques,
sketching, computer renderings, scale models or prototypes will be an essential component of the course.
BU MA CB 335 Consumer Behavior
3 semester credits (45 lecture hours)
The course examines the practical and theoretic elements that drive consumer behavior. Managerial strategies and marketing research used to influence consumers, studied alongside the psychological factors of perception, decision making, persuasion, and socio-cultural and cognitive perceptions and influences, will give
students an in-depth understanding of consumer tendencies and how they shape the market. Prerequisites:
Introduction to Marketing.
ID PD PD 315 Product Design
3 semester credits (90 hours: 45 lecture hours + 45 studio hours with T.A.)
In this course students develop an understanding of the design of three-dimensional objects, which have a
specialized function - in, for example, the domestic or hospitality spheres - and medium-low complexity. During
the course students are introduced to the world of products for interiors in which Italy is a market leader and will
study examples of well-known designers and their different styles. Students develop their projects through research, realize the prototypes and analyze the production costs.
ID ID TD 220 Technical Drawing and CAD
3 semester credits (45 lecture hours)
This is a course in which student are introduced to the general concepts of CAD (Computer Aided Design),
emphasis is placed on two-dimensional drawing applications such as plans, sections, elevations and furniture.
During the course students learn how to develop their projects through the use of the computer and how to
control the final outcome in plotting their final drawings.
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Seminars
FT FC CP 200 Art Media: Introduction to the Creative Process
1 semester credits (15 lecture hours)
Aimed at students interested in visual, plastic arts and creative writing. This course will help each student to
define and find his or her own personal style and strengths, which they can then apply to their other art classes.
Students will be assigned writing assignments to develop personal thought processes in order to realize their own
creative nature and apply it to the media of their own concentration.
FT FC GS 270 Glamour and Style: The Pitti Fashion Shows
1 semester credits (15 lecture hours)
Prior to the postwar period Italian fashion and design was limited to tailors and seamstresses. That all changed
with Pitti Imagine and the boom of the 1950’s. Pitti Immagine organizes some of the world’s most important
fashion events: international quality clothing and textile fairs, communication happenings and cultural and
research initiatives for the fashion system and fashion as the aesthetic expression and global evolution of taste.
This course will analyze the evolution of the Pitti Fashion events from its origin throughout decades of imposing
Italian fashion.
DI VC PM 220 Presentation Media
1 semester credits (15 lecture hours)
An introduction to the development of effective visual presentations and slide shows in the digital environment.
This course is designed to teach students the following competencies: to recognize and apply basic visual communication principles, to recognize and apply typographic communication and design principles and to plan
and create a presentation.
DI VC CB 310 Commercial and Business Advertising
1 semester credits (15 lecture hours)
The first part of this course will be an overview of the advertising design industry, the roles of advertisers and
agencies, and the use of the media. Emphasis will be given to research, generation and development of ideas
and concepts (branding, market research, trademarks and logo design) as well as teamwork. Case studies in
advertising design with a special emphasis on Italian design will be used. The second part of the course will explore advertising design production in an agency- simulated environment with students working in teams on a
specific project.
PS PD PO 350 Portfolio Development I
2 semester credits (30 Lecture hours)
This course gives students the opportunity to create a personal portfolio of creative work. Through individual
guidance in executing boards for original design ideas, students present a theme or career-goal orientated
portfolio of finished work. By working with sketches, graphic illustrations and using Adobe Illustrator and Adobe
Photoshop, students create a coherent design portfolio for the industry by researching target market studies,
trends, and analyzing the design philosophies of contemporary designers and develop a personal drawing style
and design concepts presentation appropriate to the focused market.
Year 1 - Semester 2 (SPRING)
Mission
The aim of the Intermediate level is to deepen student’s knowledge in luxury design with special reference to
the residential interior design and the development of computer 3D drawing and rendering skills. Students will
receive detailed information on the visual communication techniques continuing the special projects and developing their skills in specific design field.
Core Courses
CP CR CM 360 Art, Food, Fashion and Wine: Creative Advertising and Communication of Italian Excellence
3 semester credits (45 lecture hours)
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 identity, the proliferation of creative areas in destination cities, and the
future of creativity and creative marketing. Case studies of both well-established metropolis and developing
destinations will be examined.
FT FC PF 280 Faces, Facts and Places in Italian Fashion
3 semester credits (45 lecture hours)
This course affords students the possibility to go behind the scenes in exploring the art and business of Italian
fashion design. Lectures by industry professionals will be complemented by “backstages” visits to design studios
and possible attendance at seasonal fashion shows.
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ID ID CD 280 3D Computer Design and Rendering
3 semester credits (90 hours: 45 lecture hours + 45 studio hours with T.A.)
In this course students will learn the concepts and techniques of creating, viewing and manipulating 3D models.
Through the generation of drawings and perspectives, students develop an in-depth understanding of the modeling and rendering techniques used for creating objects, furniture and interior spaces.
ID ID LR 365 Luxury Residential Interior Design (Tuscan Mansion Design
3 semester credits (90 hours: 45 lecture hours + 45 studio hours with T.A.)
This interior design course teaches how to shape and influence the luxury residential space in which people
live, focusing on the Tuscan countryside. Students learn to create, design and organize innovative residential
solutions using various sophisticated and expensive materials, finishings and construction methods. Students develop their skills in design theory, communication systems, and digital graphics design.
PS SP LD 340 Special Project in Luxury Design
3 semester credits (90 hours: 45 lecture hours + 45 studio hours with T.A.)
This is a course intended for students who wish to develop and experiment skills in luxury design. Students create
their own digital works which will be edited. Composite printing and experimentation with different techniques
will also be employed in order to obtain and complete the desired “final look”.
or Italian Language
3 semester credits (45 lecture hours)
The language course is offered in different levels according to the student’s knowledge.
Seminars
DI PH FP 210 Introduction to Fashion Photography
1 semester credits (15 lecture hours)
The course is based on a series of theoretical lectures about the technical, cultural, visual and historical aspects
of fashion photography. Fashion photography history will be analyzed from the beginning of the 20th century
through contemporary works, following the continuously changing fashion styles and trends. The course will
concentrate on technical aspects of fashion photography from location, and portable and studio units, to all
aspects of lighting, including natural, artificial, existing light, flash units, and light metering. Students will be guided through up-to-date digital software and technologies into the advertising world. Attention to offset printing
technical aspects like color separation, offset film transferring and offset printing will be also given. Basic photography experience and knowledge will be helpful.
DI VC VB 280 Visual Communication in Business
1 semester credits (15 lecture hours)
Explores the relevant ethical and legal implications of the normal activities and transactions in the visual communications workplace. Specific topics include organizational structures, careers, job sheets, time sheets, estimates, usage agreements, and copyright.
ID ID WD 315 Winery Design
1 semester credits (15 lecture hours)
The objective of this highly specialized course is aimed to introduce the fundamental elements of designing
wineries. Students will analyze model wineries and the functionality of their layout. Equally important factors to
examine are location, geographic positioning, the influence of meteorological conditions, design layout and
construction processes. Students will be asked to turn in a winery project as their final assignment.
ID ID IL 270 Introduction to Lighting
1 semester credits (15 lecture hours)
his course introduces students to the art and technology of lighting and explores the use of lighting as a design
element in the interior environment. Students will learn to analyze lighting installations, calculate lighting levels
for interiors, select appropriate light fixtures, and prepare a lighting plan based on one of their studio projects.
Emphasis will be placed on technical and aesthetic issues in relation to the illumination of interiors.
PS PD PO 360 Portfolio Development II
2 semester credits (30 Lecture hours)
This course gives students the opportunity to create a personal portfolio of creative work. Through individual
guidance in executing boards for original design ideas, students present a theme or career-goal orientated
portfolio of finished work. By working with sketches, graphic illustrations and using Adobe Illustrator and Adobe
Photoshop, students create a coherent design portfolio for the industry by researching target market studies,
trends, and analyzing the design philosophies of contemporary designers and develop a personal drawing style
and design concepts presentation appropriate to the focused market.
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Year 2 - Semester 3 (FALL)
Mission
The aim of this semester is to deepen the student’s design skills, and their knowledge and evolution through the
study of different design aspects. The study of interior design techniques will be continued with Deluxe hotels,
and challenging studies such as Transportation Design are practiced. Students are introduced to the made in
Italy style and visual merchandising, and learn how to manage the acquired information while working on their
Portfolio.
Core Courses
ID ID DH 370 Deluxe Hotel
3 semester credits (90 hours: 45 lecture hours + 45 studio hours with T.A.)
This course analyzes all aspects related to planning luxury hotel interior design, elegant and sophisticated furniture, new materials, the use of color, and the strategic role of lighting and sound devices, while also focusing
on the evolution of the market and new hotel common spaces that are undergoing a radical change. Hotels
today increasingly host new functions, becoming versatile spaces open to city life. This new conception of
common areas has determined a total rethinking of the hotel’s organization, of the features of its spaces and
its furnishings.
IS IS MI 250 Made in Italy
3 semester credits (45 lecture hours)
This course explores the extraordinary phenomenon of the renowned excellence and distinctive characteristics
of Italian style from the Unification of the Italian Nation to the present day. The course focuses not only on particular products and brands but also on the distinctive Italian character, way of living, attitudes and peculiarities.
This historical study of Italian taste will be set within the context of social, artistic, economic, political, technological and scientific issues. Particular emphasis will be given to the Florentine environment. Consideration will be
given to all aspects of industry, craftwork and product design from ceramics to textiles, from cuisine to showbiz,
from automobiles to furniture, from fashion to household objects.
ID PD TD 350 Transportation Design
3 semester credits (90 hours: 45 lecture hours + 45 studio hours with T.A.)
This course covers the history of automotive projecting, design, philosophy and its evolution. Students will develop sketching and rendering skills and emphasis will be given to components, packaging of occupants and
proportions as well. The class will also concentrate on drawing techniques used in the transportation design
industry, taking in consideration interior and exterior aspects, the representation of textures and materials and
how to render them.
ID SA ST 360 Visual Merchandising and Display
3 semester credits (45 lecture hours)
This course examines the creative field of visual merchandising and its importance to the retail and fashion
industries. Students develop skills in evaluation and implementation of visual merchandising concepts. The key
elements covered include merchandising, principles and elements of design, terminology, and evaluation.
PS IN TA 420 Teaching Assistant Internship
3 semester credits (90 Contact hours) The course is suggested to students who have already successfully completed a semester. Students can meet
with the academic prerequisites laid down for the teaching assistant program for which they are applying. To
be eligible they must produce proof or having successfully completed at their home institution the preliminary
courses necessary and at the levels stipulated. Further guidelines on admission are available on request.
Seminars
FW CA SC 300 Local Restaurant and Wine Bars: Signature Chefs and Sommeliers
1 semester credits (15 lecture hours)
Industry professionals come together in a series of seminars covering their personal and professional experiences as well as offering insight and advice to participating students.
HP HT CS 370 Customer Satisfaction
1 semester credits (15 lecture hours)
The seminar aims at examining different categories of luxury products and the strategy to create the consumer
perception of exclusiveness and selectiveness. It explains the facets of today’s luxury and how creativity can
create and affect that specific type of emotional response, with a specific attention to the examples offered
by Italian excellencies.The seminar introduces a reflection on the sustainability of luxury brands in the light of
contemporary global economic trends.
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PS PD PO 380 Portfolio Development III
3 semester credits (30 lecture hours)
This course gives students the opportunity to develop a personal portfolio of creative work. Working with
professional design critics, students learn the fundamentals of assembling a portfolio for employment in the
industry. Using Adobe Photoshop and Adobe Illustrator, they practice advanced rendering, theme pages, and
print work. Areas of specialization are showcased.
Year 2 - Semester 4 (SPRING)
Mission
The aim of the fourth semester level is to complete student’s ability and to develop and control a project. An
overview of worldwide sustainable studies and design will be provided, in order to allow students to compare
different cultures and to develop their own style. The goal of this semester for the student is to achieve and complete the Portfolio as the basis for demonstrating the ability of entering in a work environment.
Core Courses
ID PD YD 370 Yacht Design
3 semester credits (90 hours: 45 lecture hours + 45 studio hours with T.A.)
This course empowers students with knowledge and skills in yacht design development. It aims at increasing
their general level of competence on the subject through testing their current understanding and developing
their know-how using research end experimental design activities. The course will give students a solid approach able to promote competence and excellence in the field.
PS SP LD 390 Special Project in Luxury Design II
3 semester credits (90 hours: 45 lecture hours + 45 studio hours with T.A.)
This is a course intended for students who wish to develop and experiment skills in luxury design. Students create their own digital works which will be edited. Composite printing and experimentation with different techniques will also be employed in order to obtain and complete the desired final look.
ID ID SD 375 Spa Design
3 semester credits (90 hours: 45 lecture hours + 45 studio hours with T.A.)
This specialistic course examines all the elements that define a spa project. Starting from a vision and concept,
students will define their projects in terms of market positioning and branding standard, spa space planning
and preliminary design, budget and equipment selection. All the elements will be organized in an interior design scheme to achieve an aesthetically and functionally good pattern. The course focuses on architectural
design strategy, and students will work on the interior coordinating materials and finishes of their projects.
PS PD PO 400 Portfolio Development IV
3 semester credits (90 hours: 45 lecture hours + 45 studio hours with T.A.)
This course gives students the opportunity to develop a personal portfolio of creative work. Working with
professional design critics, students learn the fundamentals of assembling a portfolio for employment in the
industry. Using Adobe Photoshop and Adobe Illustrator, they practice advanced rendering, theme pages, and
print work. Areas of specialization are showcased.
PS IN IN 450 Internship 3 semester credits (150 contact hours)
An unsalaried, 14-week internship scheduled individually for a minimum of ten hours per week. Integrates students’ design knowledge with field experience at a specific manufacturer with a company supervisor.
The internship is open to students who have already successfully completed a semester (minimum 12 credits).
Candidates must meet with the academic prerequisites laid down for the internship program for which they
are applying. To be eligible they must produce proof of having successfully completed, at their home schools,
the preliminary courses necessary and at the levels stipulated. Further guidelines on admission are available on
request. The program combines an internship in a professional workplace. Students serve as interns part time,
generally Monday through Friday, although some internships may require weekend hours, depending on the
area chosen. Students will have regular meetings with their internship supervisors who will monitor their progress
and the drafting of an extensive analytical internship report. At end of the course, students will be well trained
and ready to enter the professional world.
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J SCHOOL PROGRAM IN PUBLISHING: 1 YEAR
Progam Overview
The certificate in Publishing unites the creative forces of Palazzi institutions Apicius, FUA, and FAST in a single
program of study in the field of publishing. The year-long program begins with a study of the fundamentals and
moves onto a concentration in the advanced skills necessary to design, edit, produce, publish and market
published media. Particular focus is given to magazine and book publishing and the unique structure of the
program allows students to partake in ongoing publishing projects of Ingorda for Florence Campus Publishing.
The unique course structure develops foundation skills and knowledge while developing specific areas of interest in specialized fields. Each semester includes core classes and intensive weekend seminars. The six core
courses of a single semester provides a solid foundation and are integrated by five intensive seminars that focus
on related specialized areas of study. In the case of publishing certificate seminars, students will also choose one
of three concentrations offered: publishing in the art world, gastronomy, or fashion.
The final project is a student and faculty produced book that is intended to be marketed in both mainstream
and specialized markets. The program also includes collaboration on a semester lifestyle magazine that is produced in house with students.
Students will study with competent and qualified instructors and will have an unparalleled quality in teaching
that includes studying in a collaborative working environment that promotes exchange of ideas and methods
between students and instructors. The inter-institutional approach at this program places students in an interdisciplinary environment focusing on publishing and unites the creative forces of three Palazzi member institutions
and their relative faculties, resources, and curriculum.
Concentrations
Students who enroll in this program will select one out of three offered concentrations, which will determine the
nature and subject of the final book project:
Art Concentration
Fashion Concentration
Food Communication Concentration
Program Objectives
The program provides the professional training necessary for the student interested in the publishing world.
Students will gain familiarity with the publishing industry, its processes, and procedures from both an Italian and
international perspective.
The program strives to challenge students from an industry, production, and post production marketing points of
view and the theoretical-practical aspects of each throughout the program duration.
At the end of the program the students will have worked on a tangible published product that will be inserted
into real book markets.
Exposure to different types of published products is offered by this program through the magazine product,
which takes place throughout the program in addition to the final book project.
Duration and Certification
Certificate programs at Palazzi last for semester, one year or two years. All programs devote a portion of each
term to the development of a professional portfolio, in the case of the Publishing Certificate the final book
project will collect the student’s portfolio work in a published form. Students may attend one single semester and
obtain a transcript for credit, or complete the full one-year program and receive a certificate in Publishing. All
students enrolled in Certificate Programs are required to take a three week course of Italian language before
the start of the Certificate Program or an Italian language class during the semester.
Pre-requisites
For beginning levels, the only prerequisite is a high school diploma or equivalent and demonstration of fluency
in English.
Students who wish to enroll in a different level of the program (the second semester, for example) must qualify by
demonstrating ability and knowledge in an entry exam and submit a detailed curriculum vitae and a portfolio
of writing, graphic arts, and photography samples, published or unpublished, depending on the prospective
student’s areas of experience and expertise.
A qualified submission of the above mentioned documents will be evaluated by a committee of academic
advisors who will determine approval and enrollment in the requested level.
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Special Project in Book Publishing
The program gives students the opportunity to deepen their experience through an internship at the Ingorda
publishing house of approximately 10 hours a week where they can practice and experience the real working
environment in one of the most visited and written about cities in the world.
The book project is a planned and closely supervised, hands-on learning experience that provides the student
with a wide range of actual work activities and opportunities to shadow or observe operations in a professional
work environment.
The objective of the book project is to give the student a formative professional experience in addition to the
theoretical knowledge acquired in class. Students will meet with their academic advisor to discuss future goals
and desires as they plan for the internship. Students will also be introduced to an Italian working environment
using a technical vocabulary and improving their language.
Examples of published projects
Food and travel books: The Four Seasons of the Tuscan Table, Teaching Traditions, Chocolate Seduction, Aperitiviamo a Firenze, Innovations, Buca dell’Orafo, Culinary Portraits of Florence, Ganzopoli, Firenze a Colori, Shades
of Maremma, Very Versilia. Created by Gabriella Ganugi, Ingorda Founder, with the collaboration of Palazzi
students.
Jouralistic products: Blending newsletter and magazine produced in collaboration with the Student Services
Department and student body of Palazzi, CiboChat Palazzi food blog, an on-going collaboration with wine producer Antinori for an online cookbook for the Santa Cristina line of wine products, on-going collaboration with
contemporary art magazine i.OVO.
A Deeper Look at Concentrations:
Art Concentration Overview
The art concentration program offers a close-up approach to communication in the art world through creative
publishing. FUA School of Fine Arts is the collaborating academic institution with its curriculum of courses focusing
on study disciplines related to the art world. The School of Fine Arts at Florence University of the Arts is at the forefront of contemporary art in town with its course curriculum spanning from the historic art principles and techniques experimented and developed in Florence to practices, topics, and themes evolving in the present day.
The school is also home to F_AIR Florence Artist in Residence, the first artistic residency in the city, located within
the academic facilities and offering direct interaction between international resident artists and FUA students.
The dialogue of art and the contemporary is continuously carried forth at our institution whether in courses or
at activities that expose Palazzi students to current and upcoming artists, exhibitions, and art happenings in Florence. F_AIR faculty and facilities provide the spaces and tools in order to create the texts, photography, and
research in collaboration with the publishing services of Ingorda for Florence Campus university press in order to
reach the final objective of producing a art publication with the students of this concentration.
Art Concentration Objectives
The concentration strives to expose the student to the art world in Florence, Tuscany, and Italy.
The collaboration with FUA School of Fine Arts and F_AIR Florence Artist in Residence offers an immediate contact, from an insider’s point of view, with the possible themes to develop for the publishing projects of the Art
Concentration.
The Art Concentration seminars will provide hands on approaches to writing about the arts and the digital practices of photography and art direction for an art-based publication.
The concentration seeks to provide new analyses and visual representations of the Italian arts through the fresh
perspectives of students and creative approaches to print and electronic media.
The publication of new media regarding the art world in Florence sustains Palazzi’s efforts to renew the Renaissance-based image of the city and focus the public eye on the novelties and innovations generated here
in the present day.
Fashion Concentration Overview:
The fashion concentration program offers a close-up approach to communications in the world of fashion
through creative publishing. FAST Fashion and Accessories Design and Studies is the collaborating academic
institution with its curriculum of courses in fashion, accessories, and fashion marketing/communications. The city
of Florence poses great significance for students of fashion, being the home to many of Italy’s renown luxury
brands and home to the first catwalks and fashion shows. Fashion in Florence is continued today through high
fashion, through the quality of Italian accessory production centralized in Tuscany and sought out all over the
world, and through the historic local arts featuring craftsmanship in fashion - leather, hay, and straw accessories.
This fertile presence in Florence provides a wealth of ideas and projects for publications featuring fashion. FAST
facilities and faculty provide the spaces and tools in order to create texts, photography, and research in collaboration with the publishing services of Ingorda for Florence Campus university press in order to reach the final
objective of producing a fashion publication with the students of this concentration.
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Fashion Concentration Objectives:
The concentration aims to immerse the student within the fashion culture of Florence, Tuscany, and Italy.
The backdrop of Florence aims to involve the student in the diverse realities of fashion in Florence, experience
them first-hand, and express them creatively through the medium of publishing.
Students will gain principles, perspectives, and skills covered in the fashion concentration seminars in order to
apply them in a professional, dynamic manner to a fashion publication. Particular areas of focus are writing
about the world of fashion, addressing the developments of fashion in Florence that were/are important for Italy
and the world, fashion photography, and fashion marketing.
The concentration strives to contribute, through published media and with the collaboration of the program’s
students, to the changing face of contemporary fashion culture in Florence.
Food Concentration Overview
The food concentration program offers a close-up approach to communicating food and wine through creative publishing. Apicius International School of Hospitality at Palazzi is the collaborating academic institution with
its curriculum of courses in culinary arts, Italian food culture, restaurant and hospitality industry, and professional
wine studies. The wealth of gastronomy-related courses places students in direct contact with food and wine
academics and professionals actively involved in Florentine and Tuscan gastronomy, granting immediate access to restaurants, wineries, specialty food shops, the culture of street food, etc. Apicius facilities and faculty
provide the spaces and tools in order to create texts, food photography and styling, and research in collaboration with the publishing services of Ingorda for Florence Campus publishing with the final objective of producing
a food-related book.
Food Concentration Objectives
The concentration aims to immerse the student within the food culture of Florence, Tuscany, and Italy.
The immediacy of Florence’s food scene and its rich variety of food and wine establishments is utilized and
experienced first-hand in order to establish contact with the professionally creative and traditional ways food
is presented in the city. Students will gain an insider’s perspective through food professionals in order to better
express the medium through publishing.
Students will apply the principles and foundations of publishing gained in core courses and apply them through
specialized techniques offered by the concentration - writing about food, techniques of food styling, and food
photography in particular.
The concentration strives to cultivate new representations of Italy’s unique gastronomies through the fresh perspectives of students and creative approaches to print and electronic media.
Program of Study
Year 1 - Semester 1 (FALL)
Mission
The aim of the beginning level is to provide students with a basic comprehension of publishing.
Students will be moreover introduced to basic classic and digital photographic techniques, visual communication concepts and web designing, they will be taught to be aware of the concept of publication and to test
their abilities. The Italian language class is fundamental to understand the original terms that will be used during
lessons and to acquire the minimum conversation skills required for attending the internship.
Core Courses
Italian Language 3 semester credits (45 lecture hours)
The language course is offered in different levels according to the student’s knowledge. All students enrolled in
Certificate Programs are required to take a three week course of Italian Language before the start of the Certificate Program.
DI PH ID 180 Introduction to Digital Photography
3 semester credits (90 hours: 45 lecture hours + 45 studio hours with T.A.)
This course will introduce students to the digital photography world with particular focus on updated techniques
and how they can be incorporated into classic fine art photography. The course will explore the use of stateof-the-art computer software and techniques. The instructor will guide the student in learning to master photo
computer software and how to control the scanning of a picture, transparency and negative to make a good
quality digital print. Elements of photo composition and graphic design, photo history, and relationships with
other art mediums will also be addressed during the course.
DI VC CG 150 Introduction to Computer Graphics
3 semester credits (45 lecture hours)
This computer graphics introductory course will cover the following topics: computer generated art, Adobe Photoshop, photo adjustments and effects, computer drawing, morphing and modeling in Photoshop and editing.
Students will compile a personal portfolio, presenting it to the class at the end of the semester or session.
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CP PU FE 300 Fundamentals of Publishing and Editing
3 semester credits (45 lecture hours)
This course examines the fundamental aspects of the publishing industry with an emphasis on book publishing.
Issues such as editorial brainstorming and manuscript selection, layout processes, production, interior and exterior design, marketing, and financial factors are explored on a hands on level with examples and collaborations
drawn from ongoing publication projects. The emphasis on editing focuses on evaluating manuscripts, fact
checking, copy cutting, editing, rewriting, proofreading and writing captions, titles and subtitles.
LA CW CW 300 Creative Writing
3 semester credits (45 lecture hours)
This is an introduction to fiction writing. It covers the technical elements of fiction writing through in-class writing
exercises that develop dialogue, voice, plot, image, character development, point of view, scene, structure
and other prose skills. The in-class work will be augmented with homework assignments which students will use in
writing larger pieces of fiction. Students will learn to critique work from a writer’s perspective.
CP PU LM 330 Lifestyle Magazine Project I 3 semester credits (90 hours: 45 lecture hours + 45 studio hours with T.A.)
The first of a two part series on magazine production, Lifestyle Magazine I gives students a professional magazine
production experience in an academic course. Students, under the supervision of faculty members, will curate
every phase of production – brainstorming, design, writing, photos, editing, layouts, production and distribution – of a full color lifestyle magazine produced by the institution. The magazine and its semesterly format will
represent the student’s approach to living in Florence and topics such as the arts, gastronomy, travel, style, city
scenes, etc from a cutting edge perspective that seeks to challenge and go beyond the surface of a city. This
project requires additional hours outside of regularly scheduled class times.
Seminars
(for all students)
FT FC CP 200 Art Media: Introduction to the Creative Process
1 semester credits (15 lecture hours)
Aimed at students interested in visual, plastic arts and creative writing. This course will help each student to
define and find his or her own personal style and strengths, which they can then apply to their other art classes.
Students will be assigned writing assignments to develop personal thought processes in order to realize their own
creative nature and apply it to the media of their own concentration.
IS IS MI 250 Made in Italy
2 semester credits (30 lecture hours)
This course explores the extraordinary phenomenon of the renowned excellence and distinctive characteristics
of Italian style from the Unification of the Italian Nation to the present day. The course focuses not only on particular products and brands but also on the distinctive Italian character, way of living, attitudes and peculiarities.
This historical study of Italian taste will be set within the context of social, artistic, economic, political, technological and scientific issues. Particular emphasis will be given to the Florentine environment. Consideration will be
given to all aspects of industry, craftwork and product design from ceramics to textiles, from cuisine to showbiz,
from automobiles to furniture, from fashion to household objects
(for Art Concentration)
LA CW WA 320 Writing for the Arts I
1 semester credits (15 lecture hours)
This course examines the different types and genres of writing generated in the world of art. The professional
aspect of writing for the arts will consider types such as catalogue writing, PR and publicity writing for artistic
events and shows, and art criticism. Students will also be asked to consider how writing is treated in art from an
art-topic point of view, how the presence of words affects a work of art and how writing and literature have
influenced art in past and present times, for example, and will be asked to produce as class samples projects
that involve both the creative and professional processes in uniting the art of writing to art itself.
DI PH FA 290 Fine Art Digital Printing
1 semester credits (15 lecture hours)
Making exhibition-quality digital prints takes time and expertise. In this practical, hands-on workshop, students
learn ways to bring out detail and fine-tune color and contrast in specific areas of an image to improve its
overall quality. Topics include masking techniques, blending mode options, advanced sharpening techniques,
noise reduction methods, and various means of retouching. A variety of inkjet papers are supplied for use with
different Epson inkjet printers.
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DI PH LA 230 Landscape and Architectural Photography
1 semester credits (15 lecture hours)
The city of Florence, with its backdrop of Medieval and Renaissance buildings, coupled with the varied beauty
of the Tuscan countryside, will offer students a stimulating range of opportunities for landscape and architectural
photography. The course will be divided between outdoor field practice, and the exploration of digital techniques, printing and finishing. The lab practice will give the student the capability of elaborating and printing
her/his own pictures correctly. Digital equipment will be used throughout the course. Students learn about the
history, compositional issues and techniques of landscape and architectural photography by studying the work
of influential photographers (e.g. Weston, Adams, Giacomelli, Strand, etc.) and by conceiving, shooting, printing and laying out a series of landscape/naturalistic/ architectural projects.
(for Fashion Concentration)
FT FC WF 310 Writing for the Fashion Industry
1 semester credits (15 lecture hours)
This course introduces writing techniques in the fashion area bridging the gap between core writing classes and
higher-level fashion courses concentrating on merchandising and promotion, the book covers the different
types of writing required in the industry. Students will learn the methods of effective writing for fashion reports and
forecasts, fashion show scripts, public relations, catalogues, direct mail, trade and consumer magazines and the
Internet. Case studies illustrate effective and ineffective writing.
FT FC GS 270 Glamour and Style: the Pitti Fashion Shows Pitti Shows
1 semester credits (15 lecture hours)
Prior to the postwar period Italian fashion and design was limited to tailors and seamstresses. That all changed
with Pitti Imagine and the boom of the 1950’s. Pitti Immagine organizes some of the world’s most important
fashion events: international quality clothing and textile fairs, communication happenings and cultural and
research initiatives for the fashion system and fashion as the aesthetic expression and global evolution of taste.
This course will analyze the evolution of the Pitti Fashion events from its origin throughout decades of imposing
Italian fashion
FT FC PF 280 Faces, Facts and Places in Italian Fashion
1 semester credits (15 lecture hours)
This course affords students the possibility to go behind the scenes in exploring the art and business of Italian
fashion design. Lectures by industry professionals will be complemented by backstage visits to design studios
and possible attendance at seasonal fashion shows.
(for Food Concentration)
CP FC FW 380 Professional Food Writing I
1 semester credits (15 lecture hours)
In this course, students will write a variety of pieces for professional food and beverage publications and general
interest magazines. They will develop research skills with an emphasis on examining trends in the foodservice
and hospitality industry, as well as analyzing publications for reader profile, voice, content, structure, and style.
Students create a portfolio of works, including feature and news articles, personality profiles, book and restaurant reviews, recipes, and food narratives.
FW CA SC 300 Local Restaurants and Wine Bars: Signature Chefs and Sommeliers
1 semester credits (15 lecture hours)
Industry professionals come together in a series of seminars covering their personal and professional experiences
as well as offering insight and advice to participating students.
FW WC IW 300 Leading Italian Winemakers
1 semester credits (15 lecture hours)
This course will introduce the student to the Italian wine industry with a focuses on top producers. The historical
and cultural traditions of this art will be examined in depth as well as the contemporary wine industry in the age
of globalization.
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Year 1 - Semester 2 (SPRING)
Mission
The aim of the Intermediate level is fully immerse the student in publishing with studies in Photography and Marketing. Students study digital and magazine editing and will receive detailed information on the Public Relations.
Continuing students works on special projects and develop their skills in specific concentration area. The final
semester project will be a book published by Ingorda for Florence Campus Publishing.
Core Courses
DI PH ID 300 Intermediate Digital Photography
3 semester credits (90 hours: 45 lecture hours + 45 studio hours with T.A.)
This course is for those students who have experience in the digital photography world and who would like to
broaden their knowledge to a more advanced level. A deep focus on up-to-date techniques and technologies
will be a major topic in the course, in addition to the refinement of visual and conceptual aspects of digital photography. The instructor will guide students in gaining advanced skills in photo computer software. The objective
of the course is to create a mature visual expression in the digital photographic world.
CP PU PB 310 Professional Book Production
(3 semester credits 45 lecture hours)
The topics of this course cover the areas of professional book production in both the digital and standard print
sectors. Students will learn all processes involved in designing and producing books: font characters, colors and
images, graphic manipulation, pagination, layouts, printing, and binding. Hands on experience offered through
the possibility of collaborating on ongoing publishing projects of the institution.
CP PU PR 350 Public Relations, Communications and Marketing in Publishing
3 semester credits (45 lecture hours)
The course covers the ever-changing practices of public relations, communications, and the marketing aspects
of the publishing industry. Advertising, promotional materials, launches, press releases, distribution, and industry
networking will be examined as necessary factors for the optimization of sales and distribution for all types of
published works. Through a specialized study of communications and PR relations, students will learn the ins and
outs of establishing, maintaining, and communicating with contacts whether press and marketing-related or
with external contributors/collaborators of publications.
CP PU LM 430 Lifestyle Magazine Project II
3 semester credits (90 hours: 45 lecture hours + 45 studio hours with T.A.)
The second level of the Lifestyle Magazine course is aimed to developing and producing the second magazine
project after the first semester’s edition. Students, having gained already 1 semester’s worth of experience, will
be challenged to explore deeper and more hidden topics in Florence as well as act as critics by writing about
the end of the year initiatives of Palazzi institutions such as art and fashion shows as well as gastronomic events.
This project requires additional hours outside of regularly scheduled class times.
PS SP BP 510 Special Project in Book Publishing
3 semester credits (150 contact hours)
This course is designed as a full immersion in the world of publishing. The final semester project is a book published by Ingorda for Florence Campus Publishing. Students will choose from three editorial areas – the arts,
gastronomy, and fashion – and work in groups on one specific publication. All areas of book publishing will be
covered, from concept creation to research, writing, photography, graphic layout and design, production, and
marketing and distribution.
Seminars
(Art Concentration)
DI VC AD 330 Introduction to Art Direction
1 semester credits (15 lecture hours)
This course focuses on the creation of projects in advertising campaigns from the initial research and creative
strategy to the final execution of a comprehensive commercial project. Students will be taken through the principles of art direction and layout as well as the marketing aspects of an advertising campaign, working with a
copywriter, learning techniques for idea visualization, and structuring the campaign to the requirements of the
client.
LA CW WA 420 Writing for the Arts II
2 semester credits (30 lecture hours)
This course is a continuation of LA CW WA 320. Materials produced will be used for publishing projects.
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DI PH PD 250 Introduction to Illustration Photography and Design
1 semester credits (15 lecture hours)
Creative photography to illustrate book and magazine covers, magazine articles, editorials. Through the use
of color digital photography and Photoshop students will learn specific visual techniques to illustrate specific
subjects.
BU MK MA 315 Marketing Strategy for the Arts 1 semester credits (15 lecture hours)
This course teaches students how to market for visual and performing arts businesses. Topics include: marketing
theory and application, strategic marketing, niche marketing, audience development, public relation strategies, market research, planning against competition, and advertising.
DI PH BC 300 Book and Catalogue Photography
1 semester credits (15 lecture hours)
This photography course is aimed at students who intend to become professionals in the field of communications. They will learn how to photograph for books and for other publications such as corporate and advertising
catalogues. The course will concentrate on the technical aspects of: lighting, settings, locations, accurate light
metering, the use of natural, artificial and existing light and the use of flash, portable and studio units. Students
will be guided through the most updated digital software and technologies, and into the publishing and advertising worlds. Other topics include: industrial-printing techniques such as color separation, offset and digital
printing, and page-making basics.
(Fashion Concentration)
DI PH FP 210 Introduction to Fashion Photography
1 semester credits (15 lecture hours)
The course is based on a series of theoretical lectures about the technical, cultural, visual and historical aspects
of fashion photography. Fashion photography history will be analyzed from the beginning of the 20th century through contemporary work, following the continuously changing fashion styles and trends. The course will
concentrate on technical aspects of fashion photography from location, and portable and studio units, to
all aspects of lighting, including natural, artificial, existing light, flash units, and light metering. Students will be
guided through up-to-date digital software and technologies into the advertising world. Attention to the offset
printing technical aspects like color separation, offset film transferring and offset printing will be also given.
FT FC CS 355 Case Study in Fashion
2 semester credits (30 lecture hours)
Students analyze in this case methods course the real situations of existing textile, apparel, and retail companies
with emphasis on decision-making and concepts exhibited in each case study, moreover executive responsibility, ethics, consequences, and pressures in the work place are discussed. Field trips are an integral part of this
course.
FT FC CM 345 Consumer Motivation in Fashion Communication
1 semester credits (15 lecture hours)
In this course students learn demographic and psychographic information on the consumer behavior and how
it relates to the marketing of fashion. Discussions concentrate on consumer research, geographic distribution,
income, education, leisure time, family structure, lifestyle, attitude, reference groups, and consumerism as influences.
FT FC FM 330 Fashion Marketing
1 semester credits (15 lecture hours)
This course is an introduction to marketing and merchandising concepts in fashion retail, with an emphasis on
the apparel and accessory industry in Italy. Students will learn terminology specific to the field and how to forecast trends. Other topics include: visual merchandising, planning, advertising, roles and components of the
primary and secondary markets, different forms of in-store and non-store retail, consumer behavior and profiles,
information systems, store location and design, and assessing the quality/cost equation of products. On-site visits
to fashion retailers, buyers and trade fairs in Florence and Milan are an integral part of this course.
FT FC WF 310 Writing for the Fashion Industry
1 semester credits (15 lecture hours)
This course introduces writing techniques in the fashion area bridging the gap between core writing classes and
higher-level fashion courses concentrating on merchandising and promotion, the book covers the different
types of writing required in the industry. Students will learn the methods of effective writing for fashion reports and
forecasts, fashion show scripts, public relations, catalogues, direct mail, trade and consumer magazines and the
Internet. Case studies illustrate effective and ineffective writing.
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(Food Concentration)
CP FC FS 340 Food Styling I
1 semester credits (15 lecture hours)
he course will help students understand food presentation on an aesthetic and technical level, learning the
basics of food presentation for professional and media use or for personal pleasure, and learning to select the
right objects/props/tableware/accessories to make a fine food presentation. Students work in a fully equipped
kitchen classroom with occasional opportunities for assistance from professional cooking students and for having works photographed by students enrolled in Food Photography courses.
CP FC FP 320 Food Photography I
1 semester credits (15 lecture hours)
This course will be the gateway to the world of food photography. Students will learn the technical and compositional basis of this specific field of photography, which is becoming one of the most commercially successful for
the photo professional. The course will explore the most updated techniques in digital photography, as well as
traditional ones, the study of basic food lighting in the studio and outdoors, special effects techniques, picture
scanning and introductory graphic manipulation on computer. The course will be mainly geared toward digital
camera shooting with elements of color transparency/peripherals within a kitchen set-up; prepared dishes/recipes to be photographed will be provided.
CP FC FW 480 Professional Food Writing II
2 semester credits (30 lecture hours)
This course is the advanced level of Food Writing and open to students who have already covered the writing
styles and approaches covered in Food Writing I. FW II students will work closely with a simultaneous course, the
Cookbook Project, and carry out the research and textual components of the final project of the Food Communications Department. Therefore in addition to the upper level coursework and concepts, students will work
on a hardcover publication (topic will be announced on the first day of class) that will be published at the end
of the semester.
FW WC PF 335 Pairing Food and Wine
1 semester credits (15 lecture hours)
The capacity to offer the best wine as a combination for chosen dishes is a very important task. The course includes an analysis of the “Combination Technique” used today by the Italian Association of Sommeliers, sensory
and quality evaluations, practical workshops on the most successful matches as well as the creation of new
flavor combinations.
HP FB MS 370 Food and Wine Marketing Strategies
1 semester credits (15 lecture hours)
This course gives students the fundamentals of marketing beyond the conventions of advertising and promotion.
Concepts and practices in marketing food and wine will be deeply analyzed in order to give students the technical skills to formulate their own marketing campaign. In the second part of the term, students will be working
on individual and group assignments in order to plan and organize a marketing strategy for a new product or
market re-positioning. This course closely follows current events and trends to illustrate contemporary marketing
techniques.
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SQUOLA ITALIAN LANGUAGE PROGRAMS
sQuola offers several language programs, from regular study abroad sessions to specialized programs, with
varying program levels and lengths. Please see below for program options.
Italian language studies are offered year-round through sQuola. Academic sessions regularly offer Italian language courses for credit during:
January Intersession
Fall and Spring Semesters
Fall and Spring Short Sessions/Quarters
Throughout FUA Summer Sessions
In addition to study abroad during regular sessions, the following specialized language study options are offered:
An Italian Studies Semester
A unique possibility to combine 9 credits of Italian language with an additional 3-credit course related to contemporary Italian studies for a total of 12 credits.
Enrichment Programs
These non-credit programs are designed to increase cultural and linguistic awareness. Enrichment Programs
page provides further details. Options include the following:
• Intensive Italian Language Program (minimum 3 weeks)
This is the core program that runs throughout the whole year. It is a morning course that combines language
study, lecture and film series, and language through cooking in three-week modules.
• Total Immersion Program
Allows participants to intensify their classroom experience through an Italian home stay.
Italian Language, Food Culture and Society
This combines the intensive three-week language module with a series of cooking and wine classes held at Apicius International School of Hospitality.
• Italian Language + Internship Program
This unique program combines language study with real-life application through a final internship. This program
consists of two 3-week sessions of Italian combined with an internship experience in the final 3 weeks for those
with no background in the Italian language. Students with at least 2 semesters of Italian language from previous
studies may combine one session of Italian language and an internship in a 3-week period. Programs may be
extended to further sessions.
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SERVICE LEARNING AND CIVIC ENGAGEMENT
AT THE SCHOOL OF PROFESSIONAL STUDIES
The School of Professional Studies offers the service learning and civic engagement component of the School
of Arts and Sciences at Florence University of the Arts. FUA is the academic entity of Palazzi Florence Association
for International Education, a consortium of academics and cultural integration projects offering services to the
public. FUA/Palazzi campuses are comprised of six locations throughout the historic center, several of which provide on-campus opportunities for service learning through experiential learning facilities. These facilities, along
with the School of Professional Studies’ wide network of external organizations and associations, offer students
diverse opportunities for professional studies in Florence.
Mission
The School of Professional Studies at Florence University of the Arts draws its sense of purpose from Palazzi’s core
mission of receptiveness to challenge and innovation. This mission is achieved through classroom study, as well
as many unique field placements, internships, and teaching placements, where our students have the opportunity to apply the knowledge, skills and competences that they have learned within the classroom. With an urban
focus, it seeks to integrate academic and professional experiences, using the community as a living laboratory
with field placements. Our mission is mentoring students in their academic growth and engaging them in relevant research projects.
Special emphasis is placed on:
Active and experiential learning: practical experience and learning that is challenging to students who will become researchers and not just receivers.
Professional outreach: instruction that is transformative for students, granting them new and valued abilities that
redefine their opportunities and their future professional choices.
The School of Professional Studies commits itself to aligning the education and hands on experience it offers with
the current needs of its students and their world(s).
The School of Professional Studies’ main goal is providing students with relevant education not just for them as
body of an academic institution but as global citizens as well, emphasizing workplace application, career enhancement, personal growth, ethical decision making and leadership skills.
The School of Professional studies shares Palazzi’s core mission of integrating with the city of Florence enhancing
its civic learning component and engagement.
Florence is a world-renowned city for tourism and hospitality, offering students the unique opportunity to take
advantage of the city as an additional resource for their professional growth and participating in its changing
and stimulating society.
DEPARTMENT OFFERINGS
The school offers a wide selection of different course in the following departments:
Experiential Learning Department
Service Learning and Special Projects
The Experiential Learning Department focuses on the learning process for individual students through reflection
on doing. The course selection within the department offers a strong and effective balance to any student’s
academic curricula between didactic learning in class and first hand experience. FUA faculty coordinating
Service Learning courses and special projects operates as facilitator in the highly involving process of learning
through real life experience ad mediator of different cultures.
Portfolio Development Department
The Portfolio Development Department offers students specific guidance on professional portfolio creation helping students to show individuality and creativity as well as give evidence of the skills and abilities they have
achieved.
Students will be led to reflective thinking strategies by collecting personal documents of achievements in order
to be able to show future career ambitions reflected in a professional portfolio.
Internship Department
Internship For Credits and Non-credit Internships
Academic internship department focuses on enhancing students’ professional attitude through experience in
their field. Students will be able to apply academic knowledge combined with analytical skills in a variety of
stimulating environments. Internship programs provide students the unique opportunity to merge with Florentine
culture as well as discovering or deepening their interest in a specific career.
For-credit internships typically grant 3 semester credits (150 hours - Summer 60 hours). See below for further details on non-credit internships.*
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Community Service Department
Community Services For Credits, Volunteer For Credits,
Learn and Serve
The mission of Community service department courses is to acquaint students with career and professional-skillvolunteering possibilities in the non-profit sector as well as foster their social awareness. Through this department,
FUA links with the city of Florence and its more urgent issues, raising students’ perception on their own ability of
intercultural communications, teamwork and creativity approach to social topics.
Non-credit Internship Program*
This non-credit program provides the opportunity to combine language study and acquire professional experience through an internship, volunteer or community service project in Florence. All students must complete
sessions of language study before starting their internship. Each program is made to measure, based on the
number of sessions and length of time the student would like to intern or volunteer.
For students who have NO prior knowledge of Italian Language:
Minimum program length is 6 weeks
Students are required to attend two sessions of Italian Language. Each session lasts 3 weeks. At the beginning
of their second Language Session students can start their Internships/ Volunteer Work /Community Service. Students may add as many 3-week Language/ Internship/Volunteer Work / Community Service Sessions as they
wish, up to a maximum of one academic year.
For students who have already attended two semesters of
Italian Language in College:
Minimum program length is 3 weeks
Students are required to attend one session of Italian Language. Each session lasts 3 weeks. At the beginning of
their first Language Session students can start their Internships, Volunteer Work Community Service. Students may
add as many 3-week Language/ Internship/Volunteer Work / Community Service Sessions as they wish, up to a
maximum of one academic year.
PROFESSIONAL PLACEMENT
Examples of areas available for professional studies and placements:
Management
Public Relations and Marketing
Communications and Publishing
Visual Communication
Graphic Design
Web Design
Photography
Interior and Industrial Design
Fashion Accessories and Technology
Fashion Design
Merchandising
Jewelry Design
Fashion Retail
Eco-sustainable Design
Fine Arts
Handicraft Apprenticeship and Restoration
Assistant to Artist in Residence
Hospitality Management
Special Event Management
Hotel Operations and Management
Culinary Arts
Dietetics and Nutrition
Baking and Pastry
Wine industry
Study Abroad Office
Italian Language
Architecture
Environmental Sciences
Library Sciences
Performing Arts
Physical Education and Sport Training
Education
Childcare
Teaching Assistantship
Fundraising
CONTACT INFO
To enquire further information on the School of Professional Studies and the various service learning options
available, please contact Dean of Students Cristiana Gallai:
[email protected]
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Mingle Department of Customized Programs
Department Introduction
MINGLE provides the opportunity to design the program of a lifetime. The customized programs enable group
leaders and faculty to select the theme for their academic trip and design the curriculum in collaboration with
our instructors in order to produce a program that is unique and dynamic. These tailor-made educational tours
cater to the needs of any sized group from any non-academic or academic entities, including high schools. The
programs give students the opportunity to study in a hands-on environment with our faculty and yours, while
giving the home institutions the control to design a curriculum with their faculty that fulfills the requirements for
study abroad credit.
Vision
MINGLE aspires to provide a meaningful experience to students and faculty that will inspire them to continue
to explore the world around them through hands-on study and interaction. MINGLE works to establish long
lasting ties with students, faculty and institutions that come to study and learn in Italy. MINGLE endeavors to
develop creative new ways to study and teach traditional and contemporary subjects, thereby stimulating both
faculty and students to become more engaged in the subject matter. MINGLE believes that by participating
in a customized program, participants gain an expanded worldview through MINGLE’s commitment to cultural
immersion and exchange.
What past participants say...
“Teaching Florentine Renaissance Art History anywhere else is not as rewarding. It is a dream come true to discuss
Michelangelo’s sculptural techniques while peering up at his David, and turn around to see the excitement in
my students’ eyes.” - Visiting professor
“I’ve always loved Italian food but never knew it could taste this good! I loved learning how to make fresh pasta
in Italy and I will definitely try to make it again when I’m at home.” - Culinary student
“There is something magical about the light in Tuscany, its softness and warmth never cease to amaze me.
Learning how to capture that light in photography has enabled me to take a part of Italy home with me.”
- Photography student
how to design a customized program
Your customized program can be designed using a number of resources, services and educational experiences
from our PALAZZI institutions (FUA, APICIUS, SQUOLA, DIVA, IDEAS, FAST, F_AIR, GANZO, FEDORA, FLY). We are
at your disposal to make recommendations and will be happy to accommodate any requests you may have.
The following is a guide to the main elements to consider when designing a customized program:
What is the theme of my program?
MINGLE can create a customized program drawing educational elements from one or more PALAZZI institutions,
whether on the subject of culinary arts or hospitality (APICIUS, GANZO, FEDORA), fashion studies (FAST, FLY),
contemporary Italian studies (SQUOLA), liberal arts (FUA), fine arts (F_AIR), digital imaging (DIVA), interior design
or architecture (IDEAS), or a combination of topics.
What type of program do I wish to create?
MINGLE divides the customized programs it offers into five categories:
Faculty Led - A program where a visiting faculty member designs and participates in the program as an advisor
or as an instructor. Programs can be run off-site, using MINGLE to design and organize visits, and using MINGLE
facilities for orientation, exams, and presentations.
Cultural Heritage - Academic programs that are offered both for credit and not for credit which explore many
Italian cultural themes and can be designed either by a faculty member or client, or else can be selected from
our vast repertoire of tours.
Faculty Development - Programs designed specifically for faculty and administrators that can be customized
according to the issues and topics related to the rapidly changing landscape of globalized education.
Cooperative - Programs where students in the group take one class with their accompanying faculty member(s)
and one class through MINGLE affiliated institutions.
Host - Programs where visiting faculty are given classroom space in which to teach. These programs are often
external programs, using MINGLE facilities for orientation and presentations.
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When do I want to run the program?
Programs may be held at any time of the year. Most programs are held during our 3,4 and 6 weeks sessions
in the summer (from mid-May to the end of August) and during the January intersession, when most students
are likely to be on a break at their home institutions. Programs may also be run for short periods throughout the
academic year.
What will be the duration of my program?
Programs can vary in length from one week to twelve weeks.
How many students will participate?
This depends on the financial parameters and academic objectives of the home and receiving institutions. In
general, around ten to twelve students are needed for a program to run.
What will be the academic content of the program?
This will depend on the academic needs of the home institution and if the program is for credit or not for credit.
The program may include, but not be limited to: traditional credit courses, classes, seminars, lectures, guided
visits and workshops. Some programs may benefit from the inclusion of a short-term service learning, volunteer
or community service project.
What are the housing options?
A wide variety of housing options are available to students and faculty. Our housing department can arrange
accommodation in well-appointed apartments in the city’s historical center as well as in hotels. These options
depend on the length of program, time of year and budget.
What other elements will my program include?
Students and faculty will have full use of all institutional facilities including computer labs and printing facilities,
wifi internet connection in all school buildings, free use of the school library and gym, as well as having the full
support of our Student Life Department for arrival orientation, counseling and advising and access to our full
program of extracurricular cultural and sporting activities.
Additional services that can be incorporated into the program to complete the educational and cultural
experience include:
Meals: in association with GANZO cultural and eno-gastronomic association, MINGLE can provide faculty and
students with a meal plan. Special welcome and/or farewell dinners are also an option to include in the program.
Field trips: in collaboration with our Educational Field Trips department, made-to-measure culinary, art and
cultural educational field trips can be incorporated into a visiting faculty’s course or offered in addition to the
program.
Airport pick-up and drop-off: As well as a meet and greet service at Florence airport, our housing department
can also provide transport for students to the check-in destination.
Health Insurance: MINGLE’s partner can provide comprehensive health insurance affiliated with many Englishspeaking doctors/institutions in Italy.
How much will the program cost?
The cost of the program depends on a number of elements and the combination of services chosen according
to the financial limitations and academic objectives of the institutions. In general, programs at peak times
(summer) that do not align with PALAZZI’s academic sessions are likely to have a higher cost.
Who do I contact to discuss more details?
Please write to [email protected] to discuss your personalized package.
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EXAMPLES OF PAST AND CURRENT CUSTOMIZED PROGRAMS
Please note: The following are examples of programs that have been customized with collaborating institutions.
MINGLE works with each institution requesting a special program according to its educational and extracurricular
needs.
An Educational Wine Tour
Program Length: 10 days
Program Location: Florence, Tuscany, Umbria, Piedmont, Veneto, Friuli
Type of Program: Faculty Development
Explore the Italian wine industry and its regional cultural practices during this intensive ten day course traveling
through some of Italy’s most famous wine producing areas. Designed for hospitality faculty with some prior
knowledge of wine expertise, this program will allow participants to enhance their knowledge of wine
appreciation, learning directly from the wine producers themselves about the fundamental principles of
winemaking and the wine business, including production systems, harvesting, the processing of grapes and
winery organization. Throughout the week participants will have the chance to sample and compare various
types of wine from Tuscany, Umbria, Friuli, Veneto and Piedmont.
Italian Language and Dante
Program Length: 4 weeks
Program Locations: Florence
Type of Program: Cooperative
This four week program offers an intensive study of Italian language and Italian literature. Students spend four
days a week studying Italian in the mornings, followed by a lecture and discussion on Dante Alighieri in the
afternoons. The course is complemented by several other activities, including a tour of the fresh food market
with a professional chef, a cooking class featuring famous recipes from the region, as well as a day trip to the
charming hamlet of San Gimignano followed by an afternoon wine tasting at a local vineyard. Students who
study Italian in Italy find that their studies are all the more rewarding as they are able to use their newly attained
knowledge on daily basis.
Book Project: Discover Mediterranean Coastal Living and Lifestyle
Program Length: 7 weeks
Program Locations: Florence and Northern Tuscany
Type of Program: Cultural Heritage
A unique seven-week program that combines writing, photography and publishing where students create a
travel book focused on the Versilia region of Tuscany. This intensive program is open to students of all disciplines.
The program is split into two sessions, each three weeks in length, spearated by an interim week. During the
first session students will take classes to introduce them to the key concepts in writing and photography for
publications. Following the first session, the students will spend their interim week on-site in Versilia, located in
Northern Tuscany, where they will begin work on the final project – a travel book. During this week, students will
collaborate with their instructors to develop, photograph and organize content for the book. The second session
of the program will be based in Florence where students will polish their project while taking two more classes.
Students will spend time examining writing styles, editorial techniques and the professional challenges of book
publishing and production. Following completion of the program and project, students will receive a copy of
the guidebook.
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ENRICHMENT PROGRAMS
Palazzi offers through FUA’s academic areas several non-credit enrichment programs and classes for a specialized learning experience in addition to its for-credit academic sessions. These programs can be an option
for continuing education learners as well as alumni associations planning excursions or to celebrate important
occasions.
SHORT SEMINARS
1 and 2 day seminars are offered to students and the general public. These intensive courses are taught by professionals and provide a practical, skills-orientated focus on specific techniques and subjects.
When: Seminars are usually held on Friday-Saturday, from morning until afternoon or early evening, during regular academic sessions. Any FUA-enrolled student or the general public may signup for seminars.
Subject matter: Seminars are created to provide intensive approaches to specialized subject areas. Focus on
the Made in Italy concept, creating feather accessories, the local food scene in Florence, writing about foodfashion-art, pinhole photography, and capturing the light of Florence/Tuscany are examples of regularly offered
seminars.
ITALIAN FOOD AND WINE PROGRAMS FOR AMATEURS AT APICIUS
Culinary and Wine Programs for Individuals
The following can be done as a single day experience or for an extended period of time, if desired; Cooking
classes, wine appreciation, gastronomic walking tours, tours of cooking supply shops, meals in a Florentine restaurant with a culinary expert and dinners in private Tuscan homes.
Culinary Programs for Small Groups (minimum 2 participants)
The following can be done in a day or for an extended period of time:
Cooking classes and wine appreciation classes, visits to farms and markets, and lectures. See program packages above.
Customized Programs for Cuisine and Art Lovers
What could be better than combining culinary art and visual art in Florence? Museum visits, lectures on Renaissance Art and Cuisine, visits to farms and wineries, special market tours and dinners in the best restaurants
with culinary experts. The most renowned Florentine Chefs along with Art Scholars will walk you through the Florentine and Tuscan experience, teaching you the real “Italian Art of Living.”
Weekly Programs and 2-Week Programs
Combine group and one to one instruction for cooking classes, wine appreciation, and Italian language classes
to become a culinary expert.
Monthly Programs
Combine cooking, wine appreciation and Italian Language in group classes and enjoy a month immersed in
Florentine culture.
ITALIAN LANGUAGE AT SQUOLA
SQUOLA offers several different combinations of language study, academic courses and the opportunity to
participate in a professional internship experience.
Intensive Italian Program
This is the core program that runs throughout the whole year. It is a morning course that combines language
study, lecture and film series, and language through cooking in three-week modules.
Total Immersion Program
Allows participants to intensify their classroom experience through an Italian home stay.
Italian Language, Food Culture and Society
This combines the intensive three-week language module with a series of cooking and wine classes held at Apicius International School of Hospitality
Italian Language and Internship
This unique program combines language study with real-life application through a final internship. This program
consists of two 3-week sessions of Italian combined with an internship experience in the final 3 weeks for those
with no background in the Italian language. Students with at least 2 semesters of Italian language from previous
studies may combine one session of Italian language and an internship in a 3-week period. Programs may be
extended to further sessions.
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PRE-COLLEGE HIGH SCHOOL PROGRAMS
Program Overview
For higher learning institutions offering a pre-college program, this unique opportunity allows for high school students to participate in its cultural and academic offering. Students may select from an exciting range of courses
and participate in weeklong cultural explorations in locations such as Rome, Sicily, and Florence as well as supervised afternoon activities such as sports and discovering the city of Florence. Courses are designed to prepare
students for college entrance and the transfer of credits. Subjects include areas such as Italian language, food
culture, digital photography, drawing, fashion design, art history, and the world of professional Italian soccer.
Please keep reading for detailed descriptions of offered courses.
Program length
The high school program is held in the summer over a 4 week period. The first week includes an in-depth cultural
exploration of Italy through guided travel research. The final 3 weeks offer regular classes and activities at our
facilities in the center of Florence.
EXAMPLES OF Courses Offered
Food, Culture and Society
Fashion Design
Introduction to Digital Photography
Florence Sketchbook
Italian Language
Introduction to Art History - From the Romanesque to Mannerism.
The Italian Soccer Experience
Advantages of studying at Palazzi Summer Sessions
Live-in Resident Assistant for counseling and assistance
Field Trips
Afternoon Extracurricular Activities such as sports and discovering Florence
Culinary Exploration of Florence
ABOUT ACADEMIC COURSEWORK
Courses are designed to prepare students for college entrance and the transfer of credits. Subjects include
areas such as Italian language, food culture, digital photography, drawing, fashion design, art history, and the
world of professional Italian soccer. Please keep reading for detailed descriptions of offered courses. This program is aimed at students wishing to design their own curriculum prior their enrollment in a College/University
and transfer their credits. FUA offers full credits for US Universities for all coursework completed at an extra cost.
Classes are held Monday to Thursday, below are examples of class hours that may be offered:
9:00am – 11:00am
11:30am – 1:30pm
3:00pm – 5:00pm
Students are required to select 2 courses from the offered curriculum:
• Total Academic Workload 60 hours (30 hours each course)
• Add/Drop – Students are allowed to add/drop one of the selected classes by the 2nd day of classes
• Courses will be activated with a minimum of 8 students. Students are requested to indicate an alternative.
ACCOMMODATION
Student accommodation (half board) is located in the city center, a few steps from the Duomo, Ponte Vecchio,
and Palazzi facilities. Students enrolled in our program are offered a safe and relaxing accommodation, fully
equipped and monitored 24/7 by their live-in RAs (counselor). In some cases, depending on enrollment numbers, housing in hotels may be an option.
DINNERS
Students will alternate in groups to join some of the best restaurants in Florence exploring the culinary culture of
Tuscany.
COUNSELING SERVICE
FUA will provide for Summer High School students with counseling service through live-in Resident Assistant. On
rotation, Counselors will be on call 24/7 for heal and safety emergencies, but also for counseling and general
assistance.
EXAMPLES OF FIELD TRIPS:
Cultural Introduction to Italy: Tuscany (1 week)
This experience offers an in-depth exploration of the villas, garden, parks, and seaside areas of Tuscany. Students
will discover the unique locations in central Italy such as farms, marble quarries, medieval villages during this
week of travel-study. Students will be on assignment as travel scholars exploring a cultural introduction to Italy
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and will be led by a FUA professor.
Rome (2 days)
This legendary capital of the Roman Empire and current political capital of Italy is one of the most visited cities
in the world. Students will visit the Coliseum, Spanish Steps, the Forum, the Pantheon, the Trevi Fountain and St.
Peter’s Basilica in Vatican City.
COURSES OFFERED
SCHOOL OF FOOD AND WINE STUDIES: Food, Culture and Society
This course is targeted towards students with an interest in Italian food traditions, society, and culture. The main
focus consists of what is generally defined as “made in Italy” culture and style in post-war Italy. Also covered are
the relationships between Italian traditions, folklore and contemporary Italian society drawing from examples
including festivals, food, tourism and economy, and the influence of foreign civilizations. Students will be asked
to regard the subject of food outside of the context of ingredients and the procedures used to create a dish;
we will instead examine a large scale context in which food is either featured as a main component or an integral element in cultural situations. Thus the student is asked first and foremost to observe the presented material
across an anthropologic lens that roves over the entire Italian peninsula.
SCHOOL OF FASHION, ACCESSORY STUDIES AND TECHNOLOGY: Fashion Design
This course is an introduction to creative design development and fashion design skills. Topics include: design
processes of trend research, storyboard compiling, color story, fabric selection, draping design concepts, design innovation and the 2-D to 3-D development of creative ideas. There will be assigned projects in all of these
areas. Students will also be introduced to the basics of fashion illustration. Students prepare for their design collections by exploring the roles of research, design development, and editing in the fashion design process. Emphasis is placed on the application of design development, and editing in the fashion design process. Emphasis
is placed on the knowledge of key fashion categories, markets, and price points.
SCHOOL OF DIGITAL IMAGING AND VISUAL ART: Introduction to Digital Photography
This course will introduce students to the digital photography world with particular focus on updated techniques and how they can be incorporated into classic fine art photography. The course will explore the use of
state-of-the-art computer software and techniques. The instructor will guide the student in learning to master
photo computer software and how to control the scanning of a picture, transparency and negative to make a
good quality digital print. Elements of photo composition and graphic design, photo history, and relationships
with other art mediums will also be addressed during the course. FUA’s Digital Laboratory is equipped with the
most updated computers, software and peripherals. Prerequisites: There are no mandatory prerequisites. Basic
photography experience will be helpful. A digital camera of at least 3.0 mega pixels with an optical zoom lens
3X or more is required.
SCHOOL OF FINE ARTS: Florence Sketchbook
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 significant and visual interest ranging from architectural masterpieces, landscape vistas and medieval
streets to formal gardens, street markets and Renaissance fountains. Slide lectures will document the rich history
of how Florence and its environs have attracted and inspired visiting artists for centuries. Students will develop
individual sketchbooks with the aim of building up source material for future projects.
SCHOOL OF ITALIAN STUDIES AND LINGUISTICS: Italian Language Beginning
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 experi- ence.
Emphasis will be given to oral expression of practical vocabulary and newly acquired grammar structures. This
level is for absolute beginner students who have never studied Italian before.
SCHOOL OF LIBERAL ARTS: Introduction to Art History - From the Romanesque to Mannerism.
This introductory course is aimed at students who have little or no background in the history of Western Art. Before examining the beginnings of Renaissance art which took hold in Florence in the early years of the fifteenth
century, students will be given a broad overview of Greek and Roman art and architecture the emulation of
which is fundamental to understanding the cultural revolution of the Renaissance. Through on-site visits to medieval churches and palaces in Florence, students will early on become become familiar with the Romanesque
and Gothic styles in which the first Renaissance painters, sculptors and architects had their roots and from which
they were dramatically to diverge. Since site visits are a significant part of this course, the focus will be on Florentine artists who will include: Masaccio, Donatello, Brunelleschi, Fra Angelico, Botticelli, Leonardo da Vinci and
Michelangelo. By way of comparison consideration will also be given to other art centers in Italy such as Venice,
Siena and Ferrara. As well as analyzing the style and subject matter of works of art, students will learn about the
techniques of painting and sculpture and comparisons will be made with techniques in other countries in the
same period, for example the use of oil paints in Flemish painting. Prerequisites: none
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SCHOOL OF SPORTS AND HEALTH SCIENCES: The Italian Soccer Experience
Saul Steinberg famously observed that it is impossible to understand America without a profound knowledge
of baseball. The same could be said for Italy and soccer; for many ‘calcio’ and Italian society are inextricably
intertwined and “the beautiful game” is never just a game. This course traces the history of Italian soccer and
the personalities - players, trainers and managers - who have shaped the game. The technical aspects of Italian
soccer - rules, tactics, strategies, psychology, and training - will be explored during the training hours. A field trip
to the Coverciano museum of soccer and the world-renowned coaching school forms an integral part of the
course.
AFTERNOON ACTIVITES
Mondays - Wednesdays - 6:00pm to 8:00pm
Sports: It’s already a proven fact that exercise is good for you on multiple levels. First and most obvious is that
physically challenging oneself leads to a healthier and fitter body. The endorphins produced during a work-out
is emotionally motivating. Isn’t it true that after the burn and sweat you always feel happier and more energized? Participating in various sporting activities can also help emotionally/spiritually. Taking the time to jog, swim,
kick or jump allows you to clear your mind. Focusing on the physical routine elimi- nates outside distractions and
cultivates an inner peace. We want to provide our students with a safe, friendly, monitored environment. Volleyball, basketball or football (soccer) is offered as group activities. For the solo athlete who wants to strap on his
headsets and run like the wind, no worries. There’s a traffic free zone for you.
Discover Florence: These tours are designed to broaden students’ Italian experience through a wide range of
cultural activities focusing on a variety of subjects that have shaped historic and contemporary Italian culture.
We are going to visit the hills around the city, but the walks will include experiences on such topics as food, arts,
ancient and artisanal crafts and historical parks of Florence. These activities, beyond providing fun and relaxing
moments, will deepen students’ understanding of the culture and physical surroundings they encounter during
their period of study in Italy. The first walk will start with a visit to an ice-cream lab in the center of Florence, with
the aim to educate students about the differences between good, healthy ice-cream and the bad ones. Just
to give and example, another walk will take students to a goldsmith lab, where they will have the pos- sibility to
admire the production of a unique handmade ring and to learn the traditional techniques of processing gold.
The walks will extend to incredible journeys through Florence, unveiling the modernity and other secret stories
of the city.
PLEASE NOTE:
CUSTOMIZED HIGH SCHOOL PROGRAMS
Programs can be customized according to areas of study, cultural activities, and times of the year. Please write
to the MINGLE contact found in the contact sheet at the end of this manual.
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PALAZZI IN THE COMMUNITY
In addition to Palazzi’s academic members, its In the Community members involve students in internships,
volunteer opportunities, and services to its faculty, students, and the general public.
CCIS - SQUOLA CAMPUS
CCIS offers a rich program of cultural events and activities throughout the year for both students and the
general public.
Conferences
Every November, FUA and SUNY Stony Brook host a themed multidisciplinary conference at the SQUOLA
facilities. Past themes have included Futurism, Cultural Integration and the Digital Renaissance and have
gathered academics and professionals from both the US and Italy. For more information on organizing a
conference at our facilities with catering services, please contact [email protected].
Afternoon Lecture Series
The CCIS lecture series is part of the intensive language program and is also open to the general public. Every
Monday at 12:00 the CCIS offers a short lecture and discussion on a current cultural, social or political theme
followed by discussion. Please consult the event calendar as the same lecture is often offered both in English
and Italian.
Afternoon Film Series
The CCIS film series is part of the intensive language program and is also open to the general public. Italian
films are shown weekly with a commentary in an amphitheater-style auditorium. Please consult the calendar
for film titles and synopsis.
Conversation Exchange with UNIFI
SQUOLA has partnered with the Italian state university Università deli Studi di Firenze for conversation
exchange projects between international and Italian students during the Fall and Spring semesters. In addition,
conversation exchange opportunities for all FUA students regardless of major/study are available throughout
the year through the Student Life Department.
Volunteer Initiatives
Students taking Service Learning courses at SQUOLA, are enrolled in the 12-credit semester, or sign up for a
volunteer position through the Community Service department at FUA are involved in diverse areas of cultural
integration. SQUOLA-specific volunteer opportunities may include, but are not limited to, collaborating
with state schools for children, centers for the elderly, pro-animal associations, environment organizations
(Legambiente) as well as diverse NGOs.
CORRIDOIO FIORENTINO AT DIVA & IDEAS CAMPUS
Corridoio Fiorentino is a mirror where Florentine Artists and students attending DIVA – Digital Imaging and Visual
Arts reflect their perception of contemporary art and share it with the city of Florence.
Group and solo exhibits are meant to communicate a contemporary vision of Digital Arts and involve the
community with the DIVA mission of interpreting and teaching arts through interactive digital media.
The Corridoio Fiorentino provides a physical venue and online presence for current and past exhibits created
by established and emerging photographic artists through the assistance of Digital Imaging and Visual Arts
and Florence University of the Arts.
Corridoio Fiorentino is to serve Career Development Students, Faculty and professional artists in the field of
digital imaging by preserving, collecting, exhibiting, and fostering the understanding of works of art, at the
highest possible gallery of scholarly standards.
Corridoio Fiorentino is dedicated to putting its collections on view in DIVA and by loan elsewhere, as well as
borrowing works of art for exhibition in DIVA. As its collecting field is narrow in comparison to the world’s art, the
Gallery strives to supplement its own works with exhibitions of material from other times and other cultures. At
the same time balance is sought with exhibitions that illuminate and reinforce its own collections. The highest
standard of scholarship, maintenance, installation, and interaction with the public all contribute to this critical
role.
Corridoio Fiorentino’s role as a gallery and exhibition space housed within DIVA and FUA is dedicated to:
fostering and understanding of works of art on a broad spectrum from advanced research conducted both
at DIVA in the Visual Arts and its curators, to the dissemination of knowledge to its visitors and to the widest
possible student and the Florentine public, the Gallery is an educative institution.
The Gallery also collects materials for research related to its collections, as well as the history and appreciation
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of art in general. The Gallery recognized that not only the dissemination of information but the enhancement
of the aesthetic experience are essential to fostering understanding of works of art. Ancillary programs
furthering its aesthetic role, such as music and changing multimedia displays are part of the Gallery’s mission
at the inception date April 12th, 2012.
Trustee policy allows the Gallery to accept, in addiction, other significant works of art in conjunction with major
donations in the primary areas of Corridoio Fiorentino’s collections.
f_air -florence artist in residence - SCHOOL OF FINE ARTS CAmPUS
About F_AIR
The acronym A.I.R. is a worldwide reference to programs that allow artists to dwell in sites, usually, but not
necessarily, away from their native surroundings, either for a short or long period of time. During this timeframe,
the artist carries out solely artistic projects and gets to know an alternative reality that is only possible away from
home.
F_AIR and FUA School of Fine Arts offer the first artist in residence program in Florence for Italian and international
artists. Florence has always been inspiring for artists and intellectuals from all over the world: they have flocked to
its streets and museums, breathed in the same air of masters of the past, and have sought to recreate the same
magic. The era of the artist who worked in isolation, moved by his/her own genius, is over. In recent times, the
open streets and squares of both metropolitan cities and small towns have become the perfect place to learn
and experiment. Contemporary art calls for participation and sharing, and artist in residencies are the expression
of our times and the perfect means to practice these approaches.
F_AIR is at the forefront of the contemporary art system and invites artists to reside within the school premises
either for a semester or for the three months of summer sessions. During the stay, the artist will learn to interpret
the city and its surrounding through the expressive means of their art. They will exchange ideas with students,
with fellow artists in town, and with professionals within the art world. They will work both as artists and academic
professors and by the end of their stay they will present their project at a solo exhibition.
F_AIR Art Gallery
The art gallery at F_AIR is the brand-new space and concept for contemporary art in Florence. Creativity and
enthusiasm are its genius loci, as the place used to be a theater for musicals and comedies. F_AIR and FUA
School of Fine Arts want to keep alive the spirit of the place, and its present appearance is designed maintain
its special atmosphere.
F_AIR’s gallery space is divided in three large vaulted bays whose arches are outfitted with adjustable dimming
lights. The gallery floor is cut by a trans- versal line of LED lighting for the double purpose of addressing the
working areas of the FUA Fine Arts department and to emphasize F_AIR’s conceptual approach to transversality
between the arts, languages, and issues. The LED lighting leads directly to the open courtyard around which
unfold F_AIR’s studios for painting, sculpture, ceramics, mixed media, and the artist’s apartment.
F_AIR alternates thematic exhibitions including works and projects by renown artists from Italy and abroad,
by emerging artists, as well as projects by promising art students. Solo shows are dedicated to a yearly gallery
guest artist. The gallery is tuned to the global artistic panorama and plays an important role within the reality of
contemporary Florence. For this reason, the gallery at F_AIR has a strong commitment towards the interpretation
of today’s most compelling issues and explores them through the practice of art and curated exhibitions.
The Resident Artist at F_AIR
Young artists, between 28 and 35 years old, are invited to participate. Artists who understand the importance of
participation and sharing as a fundamental step in the process of creating art, and who are eager to experience
a world without boundaries. Artists who are willing to lecture and to work in our spaces, in close contact with
students and faculty, who constantly seek to overcome the daily obstacles and difficulties.
Academic and Non-Credit Service Learning
Academic internships and non-credit service learning opportunities are available at F_AIR to enrolled Palazzi
students.
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FEDORA - apicius school of food & wine studies campus
About Fedora and Fedora in the Community
Ganzo opens a new space at Fedora to interact with the Florentine community. Fedora is the pastry shop open
to the public, operated by the students of the Baking and Pastry Department at Apicius International School
of Hospitality, academic member of Palazzi Florence Association for International Education. Located at the
Palazzi via Guelfa location along with Apicius School of Food and Wine Studies, the pastry shop is a part of the
Apicius campus facilities and is open to the public during daily hours of operation. The selection of products
available to the public is decided and prepared by the students under the supervision of the Pastry Faculty.
What’s baking at Fedora?
Fedora features baked goods and pastries, freshly prepared on-site by Apicius students and faculty. Produced
items are the delicious results of the Baking and Pastry Department and range from chocolates to breads,
unique sugar work and confectionary art, cookies and petit fours, lunch and dinner menu desserts, breakfast
and tea time items, mousses, Bavarian mousses, traditional gelato and sorbet as well as cutting edge and
contemporary preparations such as gelato with liquid nitrogen.
Student Academic Involvement
The production labs are closely linked to baking and pastry academics and supply the Apicius’ cultural
association Ganzo, where culinary students operate the fully serviced restaurant. Pastry students manage the
weekly dessert menu of Ganzo’s kitchen. The focus of baking and pastry learning is Italian and international
and is applied to both the Fedora shop and the Ganzo restaurant menu. Therefore, in addition to the learned
principles of pastry operations, students also dedicate significant time to the art of plating and presentation.
Get involved as a volunteer!
All Palazzi students can get involved at Fedora. Individuals with a passion for the world of baking and pastry
and wish to experience it professionally may sign up for volunteer positions. Not only do we proudly feature our
academic team of students and faculty from the Baking and Pastry Department but Fedora, like fellow Palazzi In
the Community members – F_AIR, FLY, and Ganzo – is a window to the local community in Florence. It is a space
where volunteers can open up to the public the cultural mission of Palazzi through gastronomy, by sharing the
true flavors of Florence beyond cultural stereotypes.
Operations, Faculty, Facilities
Students learn in a professional environment and are involved in all operations in baking and pastry production –
ingredient selection and orders, food cost, European HACCP standards of hygiene control, product packaging,
customer service and communications.
The faculty members are professional pastry chefs coming from backgrounds at 5 star hotels, Michelin-starred
restaurants, and culinary award winners.
Fedora facilities include classroom/lab spaces for learning and are equipped to offer professionally prepared
baked goods and pastries of the highest quality. Facility equipment includes a sheeter machine, mixing machine,
static oven, convection oven, flash freezer, refrigerators, freezer, induction burners, ice cream machine, liquid
nitrogen prep tools for gelato, sugar lamp, and chocolate machine.
FLY FASHION LOVES YOU - fast campus
About FLY and FLY in the Community
FLY - Fashion Loves You is the store for vintage and handcrafted clothing and objects operated by FAST Fashion
and Accessory Studies and Technology, an academic institution of Palazzi Florence Association for International
Education. FLY is located in a sleek, minimalist space at the FAST Palazzo della Giostra campus in Borgo Pinti
along with the fashion department facilities. It is a link of creative expression and exchange between the city
and the classroom, between our students and the local community.
Shopping at Fly
At the FLY store one can find vintage and selected second-hand clothing, purses, accessories, and jewelry as well
as unique handcrafted pieces crafted by our students. Unconventional items, unique pieces, and handcrafted
objects can also be found in the space. The store seeks to narrow the gap between fashion in classroom and on
the streets, and its Borgo Pinti location is a perfect fit for the neighborhood considering the presence of vintage
and boutique fashion stores in this street.
Student Academic Involvement
FLY is the heart of FAST and its academic activities and mission. FAST seeks to re-polish Florence’s past and
present importance in Italian fashion as well as to bring back the handcrafted “lost arts” – straw, leather and
knit products – of the city’s local fashion economy. The store space allows for students to grasp issues of fashion
marketing, targets, store management, sales strategies in addition to fashion design. Semester internships
such as Store Retail and Management are held at FLY in order to foster student involvement in a professional
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environment and interaction with the local community. This is a place where students’ fashion aspirations came
true by offering to the public what they create.
FLY For Fashionable Causes
FLY is a non-profit store. All proceeds are collected in scholarship funds for Career Development programs in
Fashion or Accessory Design.
Volunteering at FLY: All Palazzi students can get involved at Fly. Individuals with a passion for the world of fashion
and accessories and wish to experience it professionally may sign up for volunteer positions. Fly, like fellow Palazzi
In the Community members – F_AIR, Fedora, and Ganzo – is a window to the local community in Florence. It is
a space where volunteers can open up to the public the cultural mission of Palazzi through fashion, by sharing
the styles of Florence beyond cultural stereotypes.
GANZO - Cultural and Gastronomic Association
what’s Ganzo?
Ganzo is a non-profit cultural entity created for and run by the students of Apicius School of Food and Wine
Studies at Palazzi Florence Association for International Education. It is a project meant to promote integration in
Florence, and to encourage and facilitate the communication between students and the city.
Student Academic Involvement
Apicius School of Food and Wine as well as Hospitality students and faculty oversee the daily operations of
Ganzo. Principles and practical applications of front/back of the house management, professional restaurant
preparation, professional beverage management, and customer relations are practiced through internships
integrated into the academic program of study.
What can other students do for Ganzo?
Ganzo is based on volunteer work, so help us to make it successful! Palazzi students can volunteer any time and
you’ll enjoy a family meal with the staff! Students can participate at the events, assist the advisory board team
with organizing events, as well as help with public relations. Students can help with restaurant activities and
special events. Assist the professional team of Chefs with the catering services offered by the restaurant area.
And lastly, students can help with the reception and organization: you will assist the professional staff of Ganzo
with different hospitality services including hosting and waiting.
Meal Plans
The public, Palazzi students, staff, and faculty may purchase Ganzo meal plans that can be used everyday, all
day long! Meal plan holders may use vouchers at Ganzo all day until 8:30PM. Each voucher includes:
Lunch: (1 voucher): 12:00- 3:00PM (last orders taken at 2:30pm); 1 main dish, freshly baked bread, and water.
Afternoon meal: (1 voucher): 3:00- 6:00PM - panini and salads, freshly baked bread, and water. When there
are special dinner events and the regular dinner menu is unavailable, the afternoon meal will be extended to
7:30pm (last orders taken at 7:00PM).
Dinner: (2 vouchers): 7:00PM- 9:00PM (last orders taken at 8:30PM); 1 main dish, freshly baked bread, 1 appetizer
or dessert, and water. Brunch: (2 vouchers): every Saturday from 12:00PM until 3:00 PM.
Special themed dinners: (4 vouchers): These dinners take place on designated Thursdays each month and
feature multi-course dinners.
Please note:
Wednesday Aperiganzo and AperiArt do not require vouchers, the regular purchase of a beverage includes
the buffet. Vouchers CANNOT be used for wine or alcohol. Vouchers must be signed by the student to be
valid. Vouchers are for personal use only and cannot be transferred to another student.They are nonrefundable and cannot be replaced if lost or stolen. Vouchers are divided according to a monthly expiration
and must be used in a timely manner. Vouchers cannot exceed the amount permitted for each meal.
What else does Ganzo offer other than regular lunch and dinner service?
You can discover many sides to Italian cuisine and wine culture at Ganzo! See below for details:
WEDNESDAYS: Every Wednesday Ganzo offers APERIGANZO: Social event to interact with the community,
faculty, and students. Buffet of gourmet foods made in house from 6:00PM to 10:00 (no vouchers can be used).
Certain Wednesdays transform into APERIART, where the regular aperitivo takes a creative turn by featuring art
show openings.
THURSDAYS: Special themed multi-course dinners with wine pairing are organized on several Thursdays throughout
the semester. Dinners are based on a theme and can be paid with 4 vouchers.
LITERARY AND CULTURAL MEETINGS: Throughout each academic session, book presentations, Blending newsletter
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and magazine presentations, lectures, and seminars will be offered to all students. Please check the Ganzo
calendar for dates and further information.
See Ganzo calendar of events for dates and times. Ask a staff member for a copy of the calendar to see events
details and menus.
Location
Via dei Macci 85r
50122 Firenze
+39055241076 fax +39 055243208 / www.ganzoflorence.it
Manager: Paul Salmeri, [email protected]
Monday through Saturday 12:00PM - 12:00AM
GREENMAPPED SERVICE LEARNING - fua/ISB campus
Greenmapped Service Learning is an initiative of the International Schol of Business for integrating students
within local economies. It involves projects such as implementing service learning components to academics
and professional experiences beyond the classroom.
INGORDA for Florence Campus Publishing - fua/j school campus
Mission
The publishing operations of PALAZZI and its member institutions are located at Ingorda for Florence Campus
Publishing. It was established in 2008 with the primary objective of providing a viable publishing counterpart
to Palazzi’s academic vision. Ingorda’s purpose is directly related to the meaning of its name. Voracious or
greedy in English, Ingorda refers not only to food but to all areas of life, culture, and knowledge. Its mission is
to put into print infinite topics for voracious readers who are hungry to learn. Coincidentally, the first series of
Ingorda books are cookbooks and food/wine guides, produced for Apicius International School of Hospitality
and characterized by the discovery of true Florentine taste by revealing to the reader the hidden culinary
corners of the city. Expansion in the areas of travel guides, books on art, and textbooks have added new
dimensions to Ingorda Publishing Services that will continue to grow with innovative ideas, concepts, and
initiatives.
Ingorda Services
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Editorial and publishing services to PALAZZI related literature.
Publishing house affiliated with the PALAZZI first year professional studies certificate in publishing where
students are involved in the production of specialty books in the areas of art, gastronomy, and fashion.
University press offering textbooks services to PALAZZI academic institutions as well as independent authors
and institutions. .
Services and consultation for specialty books in the areas of gastronomy, art, travel and more offered to
individual and institutional authors.
Ingorda books can be purchased online, at Palazzi front desks, or at local Florentine bookstores.
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Student Life and Development Department
STUDENT LIFE AND DEVELOPMENT, STUDENT SERVICES
Student Life and Development Department offers counseling, advising, health care referrals, emergencies,
and extracurricular activities to all students enrolled at Palazzi. We are available to provide guidance to help
all students acclimate to their new life in Florence. All aspects of life outside the classroom are covered (from
shopping, to cultural stereotypes to the various phases of culture shock).
• Health care (physical or mental) referrals and assistance is also provided.
• Emergency Services: Emergency assistance is provided 24hrs. If students need help they can contact us
immediately via the special hotline.
• Student Services is an intregal part of the Student Life and Development Department. The wide range of
activities offered are led by Palazzi faculty and administrators. The activities give the students a direct link to
better understanding and appreciating the Italian culture.
Students can take advantage of day-to-day counseling during the regular office hours of the SLD department
housed at the Palazzi Ramiro de Montalvo campus in Via Oriuolo.
Office Hours: Monday- Thursday 9:00am-6:00pm, Friday 9:00am-3:00pm by appointment.
Student Services Extracurricular Activities
The SLD Student Services team offers culturally engaging extracurricular activities every day of the week at no
extra charge unless specified (for example, a daytrip or city walk involving tastings, etc.)
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La Palestra and Sports Time: A workout room offering classes and equipment is open to all students at the
Corso Tintori campus. Group sports activities such as soccer are offered on Monday nights.
Connecting Cultures: Three Tuesday sessions offering insight into Italian culture and students’ personal
growth, as well as conversation exchange signups with Italian speakers.
Community Service: Throughout the year students can volunteer in various Florentine associations that work
in the social or cultural sectors.
Italian Family Club: Through the Italian Family Club, the students will closely interact with their “adoptive”
family members, while discovering and observing their unique habits and customs.
Music & Cinema: A creative outlet offered on Wednesdays for music and movie lovers. Express yourself
musically at a professional recording studio or enjoy exclusive showings of Italian cinema classics and
contemporary films.
Blending: Student-produced monthly newsletter and semesterly magazine.
City Walks: Get off the beaten path and discover the hilltop views, hidden corners, and the specialty
bottegas and laboratories of Florence on Fridays.
ART ACTIVITES: Arty Fridays activities involving contemporary art visits and film showings, exhibitions of
prominent and up-and-coming artists as well as those of the current artist-in-residence at F_AIR.
Educational Field Trips
EFT is the department of Educational Field Trips offering to all FUA students unique opportunities to make
significant contact with Italian culture, gastronomy, history, and landscapes.
Mission
The mission of the cultural association EFT is to offer international students who are studying in Florence the
opportunity to discover Italy and its culture by participating in field trips. Which have a strong didactic structure
and that are led by an academic. Although the primary focus remains Italy, we have subsequently added trips
to key cities elsewhere in Europe. We offer trips which are compatible with a student’s budget, while offering
the most comfortable accommodations and travel arrangements (three and four star hotels, private chartered
buses and sleeping car cabins on overnight trains). We have included in each trip academic activities (including
professionally, guided museum visits, on-site talks with specialists or lectures by academics) along with leisure
time. The balance of these activities creates a stimulating, enjoyable and informative cultural experience for
students.
Examples of past and current Field Trips
Day Trips take place in locations such as the seaside towns of Cinque Terre, the Renaissance town of Pienza
where Tuscany’s most famous cheeses are produced, and Parma and Modena for prosciutto and balsamic
vinegar tastings with producers.
Weekend Trips are usually held over three days in destinations such as the Amalfi Coast, Barcelona, the spa
towns of Southern Tuscany, Assisi and Perugia, Piedmont, and the Carnevale in Venice.
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Housing
The Housing office is pleased to facilitate the housing arrangement process for students. We do not own or
lease apartments but work as a facilitator to assist students find accommodation during their stay in Florence.
the Housing office’s objective is to facilitate the students’ study abroad experience. students are not obliged
to secure housing through the Housing office. students choosing to secure housing independently must notify
the admissions office. For those who prefer to live with a family during their stay, the school will select a family
according to your personal profile Form (family form).
Rental, Deposit and Check in/out Information: The rental period begins one day before the program start date
and ends one day after the last day of class. A security deposit must be paid at application. Students will be
responsible for any damages to their apartment or its furnishings and will have all damage costs removed from
their security deposit. Deposit refunds must be made in either cash or via bank wire, depending on availability,
by the check-out date.
Check-in time is only from 10am to 7pm on check-in day. For any arrivals outside that time, the student must
contact the housing coordinator prior to arrival. Check- out time must be no later than 12 (noon) on check-out
day.Students will not be allowed to check into their apartments before the check-in date or to check out of
their apartments after check-out date. The Housing office makes every attempt at placing students according
to any needs they might have.
Housing Location: Students studying at Palazzi member institutions are housed in apartments throughout the
historic center of Florence. the Housing office will complete assignments only for students who request housing
within the designated deadline. Housing requests received after the application deadline will not be honored. in addition, the Housing office reserves the right not to accept requests that are received when no more
apartments are available. in this case, students will be notified and instructed to select another housing option.
in the case of no further availability, the Housing office will be available for further consultation.
Housing Assignments and Availability: Apartments will be assigned on a first served basis according to availability. Depending on their request, students will be assigned to a single or shared bedroom in a furnished apartment
that will be shared with other palazzi students. if a student request cannot be honoured due to space limitations,
the student will be assigned according to availability. students will not be able to choose their apartment or
change roommates. all roommate requests must be specified on the housing request form.
Apartment Description: The apartments are fully furnished and fully functional. The standard layout of the
apartments consists of multiple bedrooms, multiple bathrooms (variable), kitchen, living/dining room space.
The bedrooms range from single bedrooms for one occupant (limited supply) to triple bedrooms, with the occasional quad space. shared bedrooms imply from 2 to 4 occupants. There will also be sufficient closet space
to accommodate a reasonable amount of clothing and luggage. a very limited number have only one bedroom, and some have more than 3 bedrooms. in most shared apartments, students number 4-6. In limited supply,
housing in residences can be arranged, dormitory style, and can house 14-16 students. In some cases, coeducational housing can be provided/arranged, however, prior to coeducational arrangements, permission must
be granted by the school and/or students’ parents/guardians. students in any housing system will be sharing the
apartment with other students, as there are no studio apartments available (unless by special request – monthly
rental rates do increase for this option, so please check with the Housing office for complete details).
Kitchens are all fully functional, with sufficient utensils, plates and glasses per number of occupants. Also included are refrigerators, ovens, stoves, basic cookware. We advise that students bring their own towels. Although
apartments are of the same standard and have similar facilities, no two apartments are alike. They are not all
located in the same building, but are all within walking distance to our campuses or the nearest bus route. Students may choose half board (breakfast and dinner) or breakfast only.
Homestay: Typically the homestay option offers a single room; however double rooms are available upon specific request and depend on availability. Bed linens are provided by the host family. Adequate clothing and
luggage storage space will be provided. We recommend that students bring their own set of towels with them,
although they have been provided in the past. Depending on the family, kitchen use may be permitted. Hosts
don’t always live in the direct center of town, although arealways located near a public transportation option.
Bus rides will be 10-15 minutes to reach school.
Pick-up Services: Students arriving in Pisa or Florence may request Pick Up Service. To request this service, preference must be specified on the Payment Enrollment Summary. Please note: Arrival date and time must be
communicated to Palazzi at least two weeks prior to arrival.
Health Disclosure: If the student has a medical condition or disability that you would like to disclose to the Housing office, and which requires specific attention, please let us know either via email or on the housing application form.
To secure student living arrangements in Florence, please fill out the Housing request Form and personal profile
included in the application Form and mail it to the admission office by the application deadline.
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ACADEMIC CALENDAR YEAR 2012 - 2013
FALL SEMESTER 2012
Classes are held Monday Through Friday
Wednesday, August 29 - Students arrive
Thursday, August 30 - Orientation
Friday, August 31 - Orientation
Monday, September 3 - Classes start
Mon.-Fri., October 15-19 - Mid-term exam week
Mon.-Fri., October 22-26 - Fall Break
Monday, October 29 - Classes resume
Mon.-Fri., 10-14 December - Final Exams
Friday, December 14 - Last day of class
Saturday, December 15 - Housing check-out
Holidays
Thursday, November 1
FALL SHORT PROGRAM SESSIONS 2012
Classes are held Monday Through Friday
SESSION A
Thursday, September 27 - Students arrive
Friday, September 28 - Orientation
Monday, October 1 - Classes Start
Friday, October 19 - Classes End
Saturday, October 20 - Housing check-out
Mon – Fri. October 22-26 Intersession
SESSION B
Thursday, October 25 - Students Arrive
Friday, October 26 - Orientation
Monday, October 29 - Classes Start
Friday, November 16 - Classes End
Saturday, November 17 - Housing check-out
SESSION C
Sunday, November 18 - Students Arrive /Orientation
Monday, November 19 - Classes Start
Friday, December 7 - Classes End
Saturday, December 8 - Housing Check-out
Holidays
Thursday, November 1
INTERSESSION 2013
Classes are held Monday Through Friday
Thursday, January 3 - Students arrive/Orientation
Friday, January 4 - Classes Start
Monday, January 21 - Last day of class
Tuesday, January 22 - Housing check-out
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SPRING SEMESTER 2013
Classes are held Monday Through Friday
Wednesday, January 23 - Students arrive
Thursday, January 24 - Orientation
Friday, January 25 - Orientation
Monday, January 28 - Classes start
Mon.-Fri., March 11-15 - Mid-term exam week
Mon.-Fri., March 18-22 - Spring Break
Monday, March 25 - Classes resume
Mon.-Fri., May 6-10 - Final Exams
Friday, May 10 - Last day of class
Saturday, May 11 - Housing check-out
Holidays
Monday, April 1
Thursday, April 25
Wednesday, May 1
SPRING SHORT PROGRAM SESSIONS 2013
Classes are held Monday Through Friday
SESSION A
Thursday, January 3 - Students arrive/Orientation
Friday, January 4 - Classes Start
Monday, Jan. 21 - Last day of class
Tuesday, January 22 - Housing check-out
SESSION B
Thursday, January 24 - Students arrive
Friday, January 25 - Orientation
Monday, January 28 - Classes Start
Friday, February 15 - Last Day of class
Saturday, February 16 - Housing check-out
SESSION C
Thursday, February 21 - Students arrive
Friday, February 22 - Orientation
Monday. February 25 - Classes Start
Friday, March 15 - Classes End
Saturday, March 16 - Housing check-out
Mon- Fri., March 18-22 - Intersession
SESSION D
Thursday, March 21 - Students Arrive
Friday, March 22 - Orientation
Monday, March 25 - Classes Start
Friday, April 12 - Classes End
Saturday, April 13 - Housing check-out
Holidays:
Monday, April 1
Thursday, April 25
Wednesday, May 1
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ACADEMIC SUMMER 2013
3-WEEK SESSIONS
Classes are held Monday Through Friday
SUMMER I
Sunday, May 12 - Students arrive (after 4:00PM)
Monday, May 13 - Orientation/Final Registration
Tuesday, May 14 - Classes start
Friday, May 31 - Classes end
Saturday, June 1 - Housing check out (by 10AM)
SUMMER II
Sunday, June 2 - Students arrive (after 4:00PM)
Monday, June 3 - Orientation/Final Registration
Tuesday, June 4 - Classes start
Friday, June 21 - Classes end
Saturday, June 22 - Housing check out (by 10AM)
SUMMER III
Sunday, June 23 - Students arrive (after 4:00PM)
Monday, June 24 - Orientation/Final Registration
Tuesday, June 25 - Classes start
Friday, July 12 - Classes end
Saturday, July 13 - Housing check out (by 10AM)
SUMMER IV
Sunday, July 14 - Students arrive (after 4:00PM)
Monday, July 15 - Orientation/Final Registration
Tuesday, July 16 - Classes start
Friday, August 2 - Classes end
Saturday, August 3 - Housing check out (by 10AM)
4-WEEK SESSIONS
Classes are held Monday Through Friday
SUMMER V
Sunday, May 5 - Students arrive (Rome)
Monday, May 6 - Orientation
Mon.-Sun., May 6-12 - Cultural Introduction to Italy
Sunday, May 12 - Students arrive in Florence
Monday May 13 - Orientation/Final Registration
Tuesday May 14 - Classes start in Florence
Friday, May 31 - Classes end
Saturday, June 1 - Housing check out (by 10AM)
SUMMER VI
Sunday, May 26 - Students arrive (Rome)
Monday, May 27 - Orientation
Mon.-Sun., May 27-June 2 - Cultural Introduction to Italy
Sunday, June 2 - Students arrive in Florence
Monday, June 3 - Orientation/Final Registration
Tuesday, June 4 - Classes start in Florence
Friday, June 21 - Classes end
Saturday, June 22 - Housing check out (by 10AM)
SUMMER VII
Sunday, June 16 - Students arrive (Rome)
Monday, June 17 - Orientation
Mon.-Sun., June 17-23 - Cultural Introduction to Italy
Sunday, June 23 - Students arrive in Florence (after 4:00PM)
Monday, June 24 - Orientation/Final Registration
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Tuesday, June 25 - Classes start in Florence
Friday, July 12 - Classes end
Saturday, July 13 - Housing check out (by 10AM)
SUMMER VIII
Sunday, July 7 - Students arrive (Rome)
Monday, July 8 - Orientation
Mon.-Sun., July 8-14 - Cultural Introduction to Italy
Sunday, July 14 - Students arrive in Florence (after 4:00PM)
Monday, July 15 - Orientation/Final Registration
Tuesday July 16 - Classes start in Florence
Friday, August 2 - Classes end
Saturday, August 3 - Housing check out (by 10AM)
6-WEEK SESSIONS
CLASSES ARE HELD TUE, WED & THU
PLEASE NOTE: students can also select classes from 3-week schedule (Monday through Friday)
SUMMER A
Sunday, May 12 - Students arrive/Final Registration
Monday, May 13 - Orientation
Tuesday, May 14 - TUE, WED & THU Classes start
Thursday, June 20 - TUE, WED & THU Classes end
Friday, June 21 - Mon though Friday Classes end
Saturday, June 22 - Housing check out (by 10AM)
SUMMER B
Sunday, June 23 - Students arrive (after 4:00PM)
Monday, June 24 - Orientation
Tuesday, June 25 - TUE, WED & THU Classes start
Thursday, August 1 - TUE, WED & THU Classes end
Friday, August 2 - Mon though Friday Classes end
Saturday, August 3 - Housing check out (by 10AM)
12-WEEK SESSIONS/SUMMER SEMESTER
CLASSES ARE HELD TUE, WED & THU
PLEASE NOTE: students can also select classes from 3-week schedule (Monday through Friday)
Sunday, May 12 - Students arrive
Monday, May 13 - Orientation /Final Registration
Tuesday, May 14 - TUE, WED & THU Classes start
Thursday, August 1 - TUE, WED & THU Classes end
Friday, August 2 - Mon though Friday Classes end
Saturday, August 3 - Housing check out (by 10AM)
1-WEEK SESSIONS
CLASSES ARE HELD SUNDAY THROUGH SATURDAY
SUMMER C
Sunday, May 5 - Students arrive (Rome)
Monday, May 6 - Orientation
Mon.-Sun., May 6-12 - Cultural Introduction to Italy
Sunday, May 12 - Classes end
SUMMER D
Sunday, May 26 - Students arrive (Rome)
Monday, May 27 - Orientation
Mon.-Sun., May 27-June 5 - Cultural Introduction to Italy
Sunday, June 2 - Classes end
SUMMER E
Sunday, June 16 - Students arrive (Rome)
Monday, June 17 - Orientation
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Mon.-Sun., June 17-24 - Cultural Introduction to Italy
Sunday, June 23 - Classes end
SUMMER F
Sunday, July 7 - Students arrive (Rome)
Monday, July 8 - Orientation
Mon.-Sun., July 8-14 - Cultural Introduction to Italy
Sunday, July 14 - Classes end
PROMOTIONAL MATERIAL
Specific promotional material on all of our institutions and services are available upon request:
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Brochures of all FUA institutions and their relative program descriptions
Academic Catalog, updated once a year
Palazzi Summer Programs, updated once a year
Short & Quarter Programs, updated once a year
Brochure TuttoToscana Special Fall Short Program, updated once a year
Brochure High School Programs, updated once a year
Brochures Summer special highlight programs and session.
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A GUIDE TO ENROLLMENT PROCEDURES
PALAZZI is committed to working directly, step by step, with its affiliate partners to ensure a comprehensible
and efficient approach to guiding students and their home institutions through the enrollment process. This
guide does not reflect specific timelines but summarizes the procedures enacted from student enrollment to
releasing grades upon completed studies. These are general guidelines for student enrollment; please refer to
your specific affiliate contract for the exact conditions regarding the information below as well as for program
cancellation policies. Specific information regarding the academic policies, period of study, and student
conduct may be further consulted in our official Academic Handbook as well as in the introduction to the
Academic Catalog.
PHASE 1: PRE-ARRIVAL
Course Selection and Enrollment
Students make their course selections guided by their study abroad offices and if necessary their academic
departments. The application form, which also includes housing requests, is sent to PALAZZI by the home
institution before the deadline indicated for the specific academic session. When signing the application form,
students should be aware that they are agreeing to abide by PALAZZI’s policies on Student Conduct and
Academic Policies, which are specified online and can be consulted at any time at a link provided on the
application form. Applications are considered on a rolling basis. Classes are small and space is limited. Please
refer to the application form for specific applicant criteria.
Application Receipt and Tuition Payment Procedures
Once all applications are received, the PALAZZI (FUA/APICIUS) Financial Office will invoice the home institution
30 days prior to the program start date. Payment should be completed by the following deadlines:
50% (deposit) within 10 days of receipt of the invoice
50% (balance) within 10 days from the beginning of session
Payment in the form of checks should be sent to:
CONSORZIO PALAZZI - Florence Association for International Education‚
Corso Tintori, 19
50122 FIRENZE
Bank Wires sent to:
Banca CR di Firenze
Ag. SEDE
Via Bufalini FIRENZE
IBAN IT68C0616002800000115054C00
Student Registration Upon Enrollment
The home institution will provide the contact information for further communication (International Student
Advisor, International Program Coordinator, etc.) to the PALAZZI Registrar. Any learning disabilities of incoming
students must be communicated immediately. The PALAZZI Registrar will send an email to the home institution
with all information related to courses and each student’s course schedules.
Course and Schedule Communication
The home institution will be added to the PALAZZI (FUA/APICIUS) Registrar’s mailing list for schedule updates.
The home institution will always be updated in case of class cancellation, rescheduling of class times, and
openings of new sections or classes closed due to maximum capacity.
Finalizing Student Schedules and Course Cancellations
Course changes deadline: Students may change their classes up to a pre-established deadline
(communicated to all partners by the Registrar) that will be no less than 4 weeks prior to the start date (date
of arrival) for Fall and Spring Semesters and no less than 3 weeks for Short/Quarter or Summer Sessions. After
the program start date students may only complete 1 class change (1 add and 1 drop) during the designated
Add & Drop period (see Phase 2 for details. Internships may not be changed once courses are finalized prior
to arrival. Students enrolled in the Career Development Certificate Programs may not make any changes
to their course schedule (with the exception of a change in level of Italian Language). During the Fall and
Spring Semesters Study Abroad students may not drop, withdraw or request a late withdrawal from their Italian
Language course.
Course Cancellation deadline: In the case where a student is enrolled in a class that is cancelled, the PALAZZI
Registrar will notify the home institution no later than 5 weeks prior to the start of the term date (arrival date)
for Fall and Spring Semesters and 4 weeks prior to the start of term date for Short/Quarter or Summer Sessions.
This notification will allow for students to finalize their schedules before the deadline expires (mandatory
alternatives are required on the application form).
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Registration Letters
As soon as the list of participants from a partner institution is complete (with gender and DOB), the PALAZZI
Registrar will mail the acceptance letters to the home institution (double copy for each student). These
letters must be provided to the Italian Consulate for sessions that require a student visa. It is important to
communicate the finalized list of study abroad participants in order for the Consulate to receive the letters
on time, as visa requests can be a lengthy process depending on the jurisdiction. Please refer to the local
consulate for documents and time allowances required to obtain the visa.
Post-enrollment and Pre-arrival Registrar Follow-up
Upon the home institution’s request, the PALAZZI Registrar will provide a list of students, how many credits they
are taking, and official registrations.
Housing
Fulfilling housing requests is activated upon receipt of the application form, along with course scheduling:
•The Housing Coordinator matches student requests with the list of available apartments (roommates,
similar interests and living styles according to the information provided by the students on the application
form).
•The Housing Coordinator determines the best housing accommodations based on the requests and
verifies all roommate requests from the parties involved.
•All final housing information is emailed to the home institution advisor approximately one month prior to
arrival.
Please note:
•When an advisor or direct home institution contact is NOT available, the following information is sent
directly to the students: apartment address, description of the apartment, information regarding check-in
location/procedures, pick-up information if requested, and emergency contact number.
•In accordance with Italian privacy laws, roommate details are not released prior to arrival. Only students
requesting specific roommates will know in advance whom they are living with.
•A housing deposit is required as a guarantee for any damages incurred during the students’ term of study
in Florence.
Arrival Pickup Requests
The pick-up requests/confirmation deadline is two weeks before arrival, sent via email to the housing
department. Deadline to forward flight information is one week before arrival (this should be sent by the
student or the home institution’s advisor) via email.
Students who request pick-up service via email with sufficient notice will be directed to the official housing
check-in on campus. In the cases of an arrival outside of regular check-in times or a group flight/arrival, the
check-in process is directly handled at the airport pick-up where they will receive the keys, map and other
details regarding their housing. All other details are given at the mandatory program orientation described
below.
Notification of Orientation
All home institutions are notified of detailed orientation schedules by the PALAZZI Dean of Students at least one
week prior to arrival.
PHASE 2: UPON ARRIVAL
Check-in and Orientation
Check-in: Students are informed that they must check-in with the Housing Coordinator to receive their keys,
map and other details regarding their housing. After all students have moved into their apartment, further
details about rules, regulations and any other issues that may arise are given at the mandatory program
orientation. Students are reminded of the emergency contact number (when and how to use it). A completed
housing check form must be filled out upon check-in and returned to the Housing Coordinator by the end of
the first week of classes. This form documents the apartment conditions at the time of check-in.
Orientation: After check-in, a dedicated orientation phase will be held before the start of each academic
session. Covered topics include academic program and student conduct policies, introduction of staff
and coordinators, presentations of student services/extracurricular activities/Educational Field Trip (EFT)
opportunities, housing policies, health insurance and emergency situations, permit of stay, cell phones and
usage, and concludes with a walking tour to familiarize students with our campuses.
Add/Drop
After the program start date, students are allowed to change one class (1 Add and 1 Drop ONLY) with the
exception of Internships and courses that are a part of Career Development Certificate Programs. The Add &
Drop period takes place the first week of courses for Fall and Spring Semesters and ONLY on Orientation day
for Short/Quarter or Summer Sessions. During the Fall and Spring Semesters, Italian Language courses may not
be dropped. Level changes in Italian Language as a result of placement tests are not considered an Add/
Drop. Internships cannot be dropped at any time after the initial course finalization deadline from home. After
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the Add/Drop period, an updated official registration list will be sent to the home institution.
Course Fees
Any lab fees for single courses or regular study abroad sessions or school kit fees for Career Development
Certificate Programs are to be paid in cash within the first week of class.
PHASE 3: PERIOD OF STUDY
Academic Performance and Monitoring
Once students are completely settled in for both housing and academics, they will continue with the program
of study and will be subject to the Student Conduct and Academic Policies outlined in the PALAZZI Academic
Handbook. All students are monitored by their instructors, who are coordinated by department chairs and
coordinators working closely with the Deans’ Office for all academic issues. PALAZZI administers firm Student
conduct and absence policies and closely monitors student attendance as well as coursework and exams. For
further details on all academic policies, please request a copy of the current Academic Handbook.
Housing follow-up during sessions
Students are informed upon arrival that there is an open-door policy for housing. The Housing Office is
available to discuss any housing issues at all times. Occasional visits to the apartments may occur to make sure
that the apartments are maintained in proper conditions.
PHASE 4: PROGRAM COMPLETION
Housing follow-up for departure
During the final days of the program there is an official check-out (the apartment conditions are verified with
the Housing Coordinator and a form is signed by the student). Any damages must be reimbursed with the
housing deposit as mentioned above in the Phase 1 housing section.
Transcripts
The PALAZZI Registrar office will send official transcripts to the home institution no later than 5 weeks after the
program end date. This is an automatic process, all student transcripts will be sent in two copies to the home
institution.
WHO CAN I ASK ABOUT PROCEDURAL ISSUES/QUESTIONS?
Area
Coordinator
Email
Registration (Study Abroad)
Daria Sposimo
[email protected]
Registration (Study Abroad
Rebecca Valpy
[email protected]
Registration (Certificate/Full Time
Students)
Valentina Monacò
[email protected]
Mingle Faculty-led & Customized
Programs
Luca Bucciarelli
[email protected]
General academic inquiries (FUA)
Dean Daphne Mazzanti
[email protected]
General academic inquiries (APICIUS)
Dean Laura Soave
[email protected]
Arts and Sciences Departments
Simonetta Ferrini
[email protected]
Fine Arts Department
Lucia Giardino
[email protected]
DIVA and IDEAS Departments
Giulio Vinci
[email protected]
Culinary Arts and Baking
Departments
Andrea Trapani
[email protected]
FAST Departments
Valeria La Salvia
[email protected]
Italian Language and Culture
Departments
Francesca Bocci
[email protected]
Food & Wine Studies
Camilla Carrega
[email protected]
Business & Hospitality Departments
Laura Soave
[email protected]
J SCHOOL
Grace Joh
[email protected]
Housing
Luciana Avallone
[email protected]
Student Life (Health, Well-being,
Conduct, Extracurricular Activities)
and School of Professional Studies
Cristiana Gallai
[email protected]
EFT Educational Field Trips
Francesca Tassinari
[email protected]
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CONTACT INFO
Study Abroad Enrollment: Rebecca Valpy, [email protected] and Daria Sposimo, [email protected]
Career Development Certificate Enrollment: Valentina Monacò, [email protected] and [email protected]
Housing: Luciana Avallone, [email protected]
Italian language programs: Francesca Bocci Benucci, [email protected]
Mingle and High School programs: Luca Bucciarelli, [email protected]
Enrichment Programs: Valentina Monacò, [email protected]
Educational Field Trips: Francesca Tassinari, [email protected]
Student Life and Development: Dean of Students Cristiana Gallai, [email protected]
Ganzo Cultural Association: Alessandro Pianigiani, [email protected]
Internships, Service Learning and Scholarshps: Cristiana Gallai, [email protected]
FUA
Corso Tintori 21 Firenze Italia 50122 / +390552469016 fax +390552476234 / www.fua.it
General Manager: Giulio Vinci, [email protected]
Academics: Deans Daphne Mazzanti, [email protected] and Laura Soave, [email protected]
APICIUS / FEDORA
Via Guelfa 86, 114, 116 Firenze Italia 50129 / +390552658135 fax +39055213114 / www.apicius.it
Corso Tintori 21 Firenze Italia 50122 / +390552469016 fax +390552476234
General Managers: Valentina Monacò, [email protected] - Daniela Chiaramonti, [email protected]
Academics: Dean Laura Soave, [email protected], Executive Chef Andrea Trapani, [email protected],
Academic Coordinator Camilla Carrega, [email protected]
DIVA / IDEAS / CORRIDOIO FIORENTINO
Via Magliabechi 1 Firenze 50122 / +39055244664 fax +390550332738 / www.divaflorence.it
General Manager: Giulio Vinci, [email protected]
Academics - Dean Daphne Mazzanti, [email protected]; Academic Coordinator Giulio Vinci
F_AIR
Via San Gallo 45r 50129 Firenze / +390550332950 fax +39055471300 / fair.palazziflorence.com
General Manager: Lucia Giardino, [email protected]
Academics: Dean Daphne Mazzanti, [email protected]; Academic Coordinator Lucia Giardino
FAST / FLY
Borgo Pinti 21r 50121 Firenze / +390550332134 fax +390552476234 / www.fastflorence.it
General Manager: Giulio Vinci, [email protected]
Academics: Dean Daphne Mazzanti, [email protected]; Academic Coordinators Sabrina Fichi, [email protected]
and Valeria Lasalvia, [email protected]; FLY store contact, [email protected]
GANZO
Via dei Macci 85r Firenze Italia 50122 / +39055241076 fax +39 055243208 / www.ganzoflorence.it
Manager: Paul Salmeri, [email protected]
SQUOLA / CCIS
Via dell’Oriuolo 43 Firenze 50121 / +39055480272 fax +390552381412 / www.squolaflorence.it
General Manager: Francesca Bocci Benucci, [email protected]
Academics: Dean Daphne Mazzanti, [email protected]; Academic Coordinator Francesca Bocci Benucci
ISB School of Business / Greenmapped Service Learning
See FUA campus
Academics: Dean Laura Soave, [email protected]
SAS School of Arts and Sciences
See FUA campus
Academics: Dean Daphne Mazzanti, [email protected]; Academic Coordinator Simonetta Ferrini, [email protected]
School of Journalism, Communication and Publishing / INGORDA
See FUA campus
Academics: Deans Daphne Mazzanti, [email protected] and Laura Soave, [email protected]; Academic
Coordinator Grace Joh, [email protected]
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