Experiential Learning

The Department of Experiential Learning examines the learning process for students through learning by doing. The course selection offers a strong and effective balance to academic curricula between in-classroom learning and concrete forms of knowledge application. All experiential learning coursework and engagement are supervised by qualified faculty members and industry professionals.

1 semester credit. This seminar aims to raise awareness of key health and safety issues in academic facilities and laboratories. The course meets the requirements for induction training for all students, promoting risk awareness and risk prevention as an integral part of education. A practical approach to training will be used in order to encourage students to actively participate both on their own and in small groups.

3 semester credits. This special project course is designed as a full immersion in the world of publishing through collaboration with Ingorda for Florence Campus Publishing, the FUA university press. Students will work on publications throughout the special project experience. All areas of book publishing will be covered, from concept creation to research, writing, photography, graphic layout and design, production, and marketing and distribution. EL hours may be distributed from Monday through Friday. The placement may require weekend hours or ongoing research-based and editorial production activities for remote placements. 
This special project course features experiential learning hours with our Community Engagement Member Institutions (CEMI). CEMI are dynamic learning environments created to foster learning through a structured interaction with the community. Remote option students will gain international community exposure through a virtual setting.
Students will be involved in learning by doing through real projects and integration with the local population and territory in order to remove cultural and learning barriers as well as to develop a strong likelihood for success in life. 
The experiential learning hours are fully supervised by instructors who track students step by step during their learning experience, monitor and advise according to student needs, and support student initiative. This unique learning model allows students to benefit from an all-encompassing educational experience based on theory and practice in real enterprises, learning of comprehensive operational processes, problem-solving, leadership, and management. Main tasks: Market and concept research, editorial development, visual and promotional strategies, product review and revision, final portfolio. Additional materials/Dress code: Business casual attire for dress code.
 Prerequisites: Cover letter, CV, and material pertinent to the chosen area, interview. Portfolio of previous work, layout software experience.

3 semester credits. Through this special project course, students are involved in back and front of the house operations at Fedora, the school pastry shop and bistro. The projects are designed to offer future pastry chefs an insight on the production of pastries, baked goods, and desserts. Projects are focused on traditional and contemporary baking and pastry techniques, regional cakes and tarts, desserts and breads for special occasions, knife and piping skills, and mixing methods. Students will learn how to adjust recipes to produce large volumes desserts as well as specialty items. Students will also gain confidence with front of the house procedures in order to complete a comprehensive vision and understanding of the activities, functions, and organization of a baking and pastry shop for future entrepreneurial activities. EL hours may be distributed from Monday through Friday. This placement may require early AM shifts, PM shifts, and shifts that take place on weekends and holidays, or ongoing research-based activities for remote placements. 
 This special project course features experiential learning hours with our Community Engagement Member Institutions (CEMI). CEMI are dynamic learning environments created to foster learning through a structured interaction with the community. Remote option students will gain international community exposure through a virtual setting.
Students will be involved in learning by doing through real projects and integration with the local population and territory in order to remove cultural and learning barriers as well as to develop a strong likelihood for success in life.
The experiential learning hours are fully supervised by instructors who track students step by step during their learning experience, monitor and advise according to student needs, and support student initiative. This unique learning model allows students to benefit from an all-encompassing educational experience based on theory and practice in real enterprises, learning of comprehensive operational processes, problem-solving, leadership, and management. Main tasks: Market/industry research, customer feedback analysis, ingredient research, study of sustainable food production process, recipe analysis, provide lab management options and analyze the different impact on service, final portfolio. Additional materials/Dress code: Chef uniform (hat, jacket, pants, hard-toe safety shoes, apron) required. Not applicable to remote option.
 Prerequisites: Cover letter, CV, and material pertinent to the chosen area, interview. Open to culinary arts and baking & pastry majors or students who have taken previous coursework in the above fields. HAACP food safety and sanitation certification. Not applicable to remote option.

3 semester credits. This is a special project course with a focus on digital fabrication techniques and processes. Students will be involved in 2D and 3D printing projects produced through the use of design software, prototyping, and machine operations in a Fab Lab setting. Projects will reflect varying technologies, design approaches, and product categories. EL hours may be distributed from Monday through Friday. This placement may require PM shifts or shifts that take place on weekends, or ongoing research and design-based activities for remote placements.
 This special project course features experiential learning hours with our Community Engagement Member Institutions (CEMI). CEMI are dynamic learning environments created to foster learning through a structured interaction with the community. Remote option students will gain international community exposure through a virtual setting.
Students will be involved in learning by doing through real projects and integration with the local population and territory in order to remove cultural and learning barriers as well as to develop a strong likelihood for success in life.
The experiential learning hours are fully supervised by instructors who track students step by step during their learning experience, monitor and advise according to student needs, and support student initiative. This unique learning model allows students to benefit from an all-encompassing educational experience based on theory and practice in real enterprises, learning of comprehensive operational processes, problem-solving, leadership, and management.
 Main tasks: Visual and materials research, design processes for 2 and 3D printing projects, analysis of fabrication products, final portfolio. Additional materials/Dress code: Business casual attire for dress code. Not applicable to remote option.
 Remote option students will need their own access to Adobe software. Prerequisites: Cover letter, CV, and material pertinent to the chosen area, interview. Portfolio of previous work, intermediate knowledge Adobe Illustrator or CAD.

3 semester credits. This is a special project course intended for students who wish to develop skills and experiment with photography. Students create digital works individually and in collaboration with photographers, which are then edited and processed. Students must be prepared for diverse types of photographic approaches depending on projects and assignments, as well as develop management skills for archiving and publishing. Composite printing and experimentation with different techniques may be employed. EL hours may be distributed from Monday through Friday. This placement may require PM shifts or shifts that take place on weekends, or ongoing photoshoot and research activities for remote placements.
 This special project course features experiential learning hours with our Community Engagement Member Institutions (CEMI). CEMI are dynamic learning environments created to foster learning through a structured interaction with the community. Remote option students will gain international community exposure through a virtual setting.
Students will be involved in learning by doing through real projects and integration with the local population and territory in order to remove cultural and learning barriers as well as to develop a strong likelihood for success in life.
The experiential learning hours are fully supervised by instructors who track students step by step during their learning experience, monitor and advise according to student needs, and support student initiative. This unique learning model allows students to benefit from an all-encompassing educational experience based on theory and practice in real enterprises, learning of comprehensive operational processes, problem-solving, leadership, and management. 
 Main tasks: Photo assignments, conceptual and theme research, location scouting research, digital photo archiving management, image post-production, final portfolio. Additional materials/Dress code: Business casual attire for dress code. A DSLR camera and a lens with a focal length of 55mm or wider is required for this course. A digital 35mm viewfinder camera (20+ megapixels minimum) is also acceptable. Remote option students will need their own access to Adobe software. 
 Prerequisites: Cover letter, CV, and material pertinent to the chosen area, interview. Portfolio of previous work, DSLR knowledge, Adobe photo software experience.

3 semester credits. This special project course aims to offer students an opportunity to develop ESL teaching skills in an international professional environment. ESL is a program that educates students who are not native English speakers. ESL covers a wide range of student needs and abilities, from classes for students with limited English skills to those who have a higher level of language knowledge. The course placement is geared towards students who are keen to develop and enhance their teaching practice experience in order to stand out as an English language professional in the rapidly-growing field of teaching English. Students will have the opportunity to plan and deliver interactive English lessons and activities. The student’s role as a Native-English Speaking Tutor will be to encourage an immersive and inspiring English language environment for individuals, complimenting their level of language knowledge as well as their professional resume. Coursework will encourage students to develop classroom management skills and lesson structuring and will train them to teach different types of learners, different levels, and different class types, from beginner to high intermediate. Topics include but are not limited to lesson planning, tutoring, language assessment, textbook selection, and can also include research duties. Students are encouraged to use creative approaches and modern teaching techniques to involve students in their lessons. EL hours may be distributed from Monday through Friday. This special project course features experiential learning hours with our Community Engagement Member Institutions (CEMI). CEMI are dynamic learning environments created to foster learning through a structured interaction with the community. Students will be involved in learning by doing through real projects and integration with the local population and territory in order to remove cultural and learning barriers as well as to develop a strong likelihood for success in life. The experiential learning hours are fully supervised by instructors who track students step by step during their learning experience, monitor and advise according to student needs, and support student initiative. This unique learning model allows students to benefit from an all-encompassing educational experience based on theory and practice in real enterprises, learning of comprehensive operational processes, problem-solving, leadership, and management. Main tasks: Curriculum review, lesson planning, analysis and observations of teaching activities, supporting faculty in co-delivery, coursework assessment, language teaching methodology research, final portfolio Additional materials/Dress code: Business casual attire. Prerequisites: English Major. Students must submit a cover letter, CV, and material pertinent to the chosen area. Students will also be required to interview for placement.

3 semester credits. This placement offers students an opportunity to expand their knowledge of business ventures and entrepreneurship through a set of activities within the Pomario creative learning lab as well as local community affiliations. This CEMI affiliated with FUA-AUF’s International School of Business (ISB) is dedicated to business and entrepreneurial operations with a specific aim of fostering new ideas and inventions for startup companies. Responsibilities range from research on business opportunities to the development of strategies for other community engagement systems at FUA-AUF. Students will assist the ISB division with researching and selecting startup companies within the local territory for institutional collaboration. Furthermore, they will develop entrepreneurial and innovative strategies to increase awareness of non-profit cultural activities. Collaboration with startup ventures and Italian entrepreneurs will be an integral part   of the placement. Students will provide data collection, qualitative and quantitative analysis, as well as specific planning development shared between ISB and the local industrial association of the province of Florence Confindustria (confindustriafirenze.it). Special projects are assigned depending on the area of skills and interest. EL hours may be distributed from Monday through Friday. This placement may require PM shifts or shifts that take place on weekends, or research activities for remote placements. This special project course features experiential learning hours with our Community Engagement Member Institutions (CEMI). CEMI are dynamic learning environments created to foster learning through a structured interaction with the community. Remote option students will gain international community exposure through a virtual setting. Students will be involved in learning by doing through real projects and integration with the local population and territory in order to remove cultural and learning barriers as well as to develop a strong likelihood for success in life. The experiential learning hours are fully supervised by instructors who track students step by step during their learning experience, monitor and advise according to   student needs, and support student initiative. This unique learning model allows students to benefit from an all-encompassing educational experience based on   theory and practice in real enterprises, learning of comprehensive operational processes, problem-solving, leadership, and management. Main tasks: Startup and business venture research, evaluation of business opportunities, selection of startup companies within the local territory for institutional collaboration, market analysis and consumer trend update, final portfolio. Additional materials/Dress code: Business casual attire, business attire for formal meetings and external site visits. Not applicable to remote option.

3 semester credits. Through this special project, students will assist the Educational Field Learning department. Typical tasks may include developing field trip itineraries and participant lists, assisting with hotel and tour reservations, and manage trip reminders and pre-departure information. Students will also assist with promotional activities through social media updates and digital communication strategies. Participation in field trips as assistants to tour leaders will directly involve students in department activities or pre and post-departure participant interaction for the remote placement option. EL hours may be distributed from Monday through Friday. This placement will require shifts that take place on weekends or ongoing research and development-based projects for remote placements. 
This special project course features experiential learning hours with our Community Engagement Member Institutions (CEMI). CEMI are dynamic learning environments created to foster learning through a structured interaction with the community. Remote option students will gain international community exposure through a virtual setting. 
Students will be involved in learning by doing through real projects and integration with the local population and territory in order to remove cultural and learning barriers as well as to develop a strong likelihood for success in life.
The experiential learning hours are fully supervised by instructors who track students step by step during their learning experience, monitor and advise according to student needs, and support student initiative. This unique learning model allows students to benefit from an all-encompassing educational experience based on theory and practice in real enterprises, learning of comprehensive operational processes, problem-solving, leadership, and management. 
Main tasks: Location research, itinerary development and review, logistical support for FL supervisors, itinerary and logistics performance analysis, participation satisfaction analysis, final portfolio. Additional materials/Dress code: Business casual attire. Not applicable to remote option.
 Prerequisites: Cover letter, CV, and material pertinent to the chosen area, interview.

3 semester credits. This placement allows the student to interact with the local fashion economy through FLY Fashion Loves You, the retail store operated by the students and faculty members of FAST. FLY features creations of emerging designers, high-quality vintage and consignment clothing and accessories, as well as unique handcrafted pieces made by FAST students. This special project involves proposing, designing, and producing high-quality garments and accessories for FLY, whose merchandise sales generate scholarships for future fashion students. Duties include but are not limited to merchandise analysis for brainstorming and design proposals in the laboratory spaces of FAST, the academic department that houses FLY. Garments produced will permanently remain at FLY for placement in window displays, photoshoots and other special installations throughout the seasons. EL hours may be distributed from Monday through Friday. This placement may require shifts that take place on weekends, or ongoing research-based activities for remote placements. This special project course features experiential learning hours with our Community Engagement Member Institutions (CEMI). CEMI are dynamic learning environments created to foster learning through a structured interaction with the community. Remote option students will gain international community exposure through a virtual setting.
Students will be involved in learning by doing through real projects and integration with the local population and territory in order to remove cultural and learning barriers as well as to develop a strong likelihood for success in life.
The experiential learning hours are fully supervised by instructors who track students step by step during their learning experience, monitor and advise according to student needs, and support student initiative. This unique learning model allows students to benefit from an all-encompassing educational experience based on theory and practice in real enterprises, learning of comprehensive operational processes, problem-solving, leadership, and management. Main tasks: Merchandise analysis, design proposals, sketching and rendering creations, product prototyping, cost and mark up management, emerging designers research and analysis, participation in promotional events, final portfolio.
 Additional materials/Dress code: Business casual attire for dress code. Not applicable to remote option.
 Prerequisites: Cover letter, CV, portfolio of previous work, and material pertinent to the chosen area, interview.

3 semester credits. This special project allows the student to interact with the local fashion economy through FLY Fashion Loves You, the retail store operated by the students and faculty members of FAST. FLY features creations of emerging designers, high-quality vintage and consignment clothing and accessories, as well as unique handcrafted pieces made by FAST students. The fashion retail management special project involves store organization, business procedures and client relations. Under the guidance of the CEMI management, students will have the chance to be immersed in the fashion retail industry through duties that include but are not limited to sales, stock, store management, customer service, promotion, and research. EL hours may be distributed from Monday through Friday. This placement may require shifts that take place on weekends, or ongoing research-based activities for remote placements. 
 This special project course features experiential learning hours with our Community Engagement Member Institutions (CEMI). CEMI are dynamic learning environments created to foster learning through a structured interaction with the community. Remote option students will gain international community exposure through a virtual setting.
Students will be involved in learning by doing through real projects and integration with the local population and territory in order to remove cultural and learning barriers as well as to develop a strong likelihood for success in life.
The experiential learning hours are fully supervised by instructors who track students step by step during their learning experience, monitor and advise according to student needs, and support student initiative. This unique learning model allows students to benefit from an all-encompassing educational experience based on theory and practice in real enterprises, learning of comprehensive operational processes, problem-solving, leadership, and management. Main tasks: Store merchandising, window display operations, props selection and organization, emerging designers research, client relations, FLY social media content production, customer care analysis, experiential marketing campaign, organization of promotional events, final portfolio.
Additional materials/Dress code: Business casual attire for dress code. Not applicable to remote option. 
Prerequisites: Cover letter, CV, and material pertinent to the chosen area, interview.

3 semester credits. This is a special project course intended for students who wish to deepen their skills in the area of fashion photography. Students create individual and collaborative digital projects, which are then edited and processed. Fashion-themed approaches may include elements such as ad campaigns, look books, design sets and studio photography, and interaction with fashion-based clients and collaborators associated with FLY Fashion Loves You, the creative learning lab and retail store of FAST, the fashion and accessories studies and technology division of FUA-AUF. Students must be prepared for diverse types of photographic approaches depending on projects and assignments, as well as develop management skills for archiving and publishing. This placement may require PM shifts, shifts that take place on weekends, or ongoing research-based and production/editing activities for remote placements. 
This special project course features experiential learning hours with our Community Engagement Member Institutions (CEMI). CEMI are dynamic learning environments created to foster learning through a structured interaction with the community. Remote option students will gain international community exposure through a virtual setting.
Students will be involved in learning by doing through real projects and integration with the local population and territory in order to remove cultural and learning barriers as well as to develop a strong likelihood for success in life.
The experiential learning hours are fully supervised by instructors who track students step by step during their learning experience, monitor and advise according to student needs, and support student initiative. This unique learning model allows students to benefit from an all-encompassing educational experience based on theory and practice in real enterprises, learning of comprehensive operational processes, problem-solving, leadership, and management. 
 Main tasks: Photo assignments, conceptual and theme research, location scouting research, digital photo archiving management, image post-production, final portfolio. Additional materials/Dress code: Business casual attire for dress code, not applicable to remote option. A DSLR camera and a lens with a focal length of 55mm or wider is required for this course. A digital 35mm viewfinder camera (20+ megapixels minimum) is also acceptable. Remote option students will need their own access to Adobe software. 
 Prerequisites: Cover letter, CV, and material pertinent to the chosen area, interview. Portfolio of previous work, DSLR knowledge, Adobe photo software experience.

3 semester credits. The objectives of this special project are based on creating an opportunity for the student to observe and participate in the coordinating and curating activities of art, design, and photography exhibitions in a gallery setting. Students will be exposed to various tasks including daily operations, exhibitions, catalog creation, show installation, and interaction with local and international artists. The student will also assist the on-site curator with promotional tasks ranging from press releases to social networking. EL hours may be distributed from Monday through Friday. This placement may require PM shifts, shifts that take place on weekends, or ongoing research-based activities for remote placements. 
This special project course features experiential learning hours with our Community Engagement Member Institutions (CEMI). CEMI are dynamic learning environments created to foster learning through a structured interaction with the community. Remote option students will gain international community exposure through a virtual setting.
Students will be involved in learning by doing through real projects and integration with the local population and territory in order to remove cultural and learning barriers as well as to develop a strong likelihood for success in life.
The experiential learning hours are fully supervised by instructors who track students step by step during their learning experience, monitor and advise according to student needs, and support student initiative. This unique learning model allows students to benefit from an all-encompassing educational experience based on theory and practice in real enterprises, learning of comprehensive operational processes, problem-solving, leadership, and management. 
 Main tasks: Artist research and scouting, exhibition installation development, catalog creation, artist relations, event curation, final portfolio. Additional materials/Dress code: Business casual attire for dress code. Not applicable to remote option.
 Prerequisites: Cover letter, CV, and material pertinent to the chosen area, interview.

3 semester credits. This special project course focuses on the area of graphic design in visual communication. Students will interact with figures such as graphic designers as well as art directors for creative projects. Topics may include logo design, corporate identity and branding, advertising, design in journalism, product packaging, book design, web design, etc. The use of design software is required. EL hours may be distributed from Monday through Friday. The placement may require weekend hours or ongoing research-based and design activities for remote placements.
 This special project course features experiential learning hours with our Community Engagement Member Institutions (CEMI). CEMI are dynamic learning environments created to foster learning through a structured interaction with the community. Remote option students will gain international community exposure through a virtual setting.
Students will be involved in learning by doing through real projects and integration with the local population and territory in order to remove cultural and learning barriers as well as to develop a strong likelihood for success in life.
The experiential learning hours are fully supervised by instructors who track students step by step during their learning experience, monitor and advise according to student needs, and support student initiative. This unique learning model allows students to benefit from an all-encompassing educational experience based on theory and practice in real enterprises, learning of comprehensive operational processes, problem-solving, leadership, and management. 
Main tasks: Visual research, image post-production, digital illustration and layout projects, final portfolio. Additional materials/Dress code: Business casual attire for dress code (not applicable to remote option). Remote option students will need their own access to Adobe software. Prerequisites: Cover letter, CV, and material pertinent to the chosen area, interview. Portfolio of previous work, layout and illustration software experience.

3 semester credits. This special project allows students to interact with the local community in Florence through experiential learning in collaboration with the Community Engagement Member Institutions affiliated with FUA-AUF. These community projects are directly linked to the academic divisions of FUA-AUF and open to the general public in order to share academic results with the greater community. EL hours may be distributed from Monday through Friday. The placement may require weekend hours or ongoing research-based activities for remote placements.
 This special project course features experiential learning hours with our Community Engagement Member Institutions (CEMI). CEMI are dynamic learning environments created to foster learning through a structured interaction with the community. Remote option students will gain international community exposure through a virtual setting. 
Students will be involved in learning by doing through real projects and integration with the local population and territory in order to remove cultural and learning barriers as well as to develop a strong likelihood for success in life.
The experiential learning hours are fully supervised by instructors who track students step by step during their learning experience, monitor and advise according to student needs, and support student initiative. This unique learning model allows students to benefit from an all-encompassing educational experience based on theory and practice in real enterprises, learning of comprehensive operational processes, problem-solving, leadership, and management. 
 Prerequisites: Cover letter, CV, and material pertinent to the chosen area, interview.

3 semester credits. This special project allows graduate students to interact with the local community in Florence through experiential learning in collaboration with the Community Engagement Member Institutions affiliated with FUA. These community projects are directly linked to the academic divisions of FUA-AUF and open to the general public in order to share academic results with the greater community. Graduate students are involved in an advanced-level experience that requires the development of skills and competency related to leadership and organizational vision. Participants are expected to become familiar with the administration and operations of FUA community projects, perform responsibilities according to the project mission, be aware of how current issues encountered are related to the related field/industry, and demonstrate how special project coursework and activities can be applied to academic research. Duties may involve the supervision, monitoring, and assessment of undergraduate-level students. EL hours may be distributed from Monday through Friday. The placement may require weekend hours or ongoing research-based activities for remote placements.
 This special project course features experiential learning hours with our Community Engagement Member Institutions (CEMI). CEMI are dynamic learning environments created to foster learning through a structured interaction with the community. Remote option students will gain international community exposure through a virtual setting. 
Students will be involved in learning by doing through real projects and integration with the local population and territory in order to remove cultural and learning barriers as well as to develop a strong likelihood for success in life.
The experiential learning hours are fully supervised by instructors who track students step by step during their learning experience, monitor and advise according to student needs, and support student initiative. This unique learning model allows students to benefit from an all-encompassing educational experience based on theory and practice in real enterprises, learning of comprehensive operational processes, problem-solving, leadership, and management. 
Prerequisites: Open to individuals who have completed an undergraduate degree or are currently enrolled in a graduate-level program. Cover letter, CV, and material pertinent to the chosen area, interview.

3 semester credits. The aim of this placement is to expose students to the principles of spa management with an emphasis on spa operations. Students will gain first-hand experience through analytical observation and project management of the on-campus spa, Sorgiva, a full-service spa, health, and wellness facility. Students will develop the managerial skills necessary to act as a spa manager, and will be familiarized with planning and organizing all the relevant activities and operations of the wellness center. EL hours may be distributed from Monday through Friday. This placement may require PM and weekend shifts, or ongoing research-based activities for remote placements. 
This special project course features experiential learning hours with our Community Engagement Member Institutions (CEMI). CEMI are dynamic learning environments created to foster learning through a structured interaction with the community. Remote option students will gain international community exposure through a virtual setting.
Students will be involved in learning by doing through real projects and integration with the local population and territory in order to remove cultural and learning barriers as well as to develop a strong likelihood for success in life.
The experiential learning hours are fully supervised by instructors who track students step by step during their learning experience, monitor and advise according to student needs, and support student initiative. This unique learning model allows students to benefit from an all-encompassing educational experience based on theory and practice in real enterprises, learning of comprehensive operational processes, problem-solving, leadership, and management.
 Main tasks: Market/industry research, operational analysis, client relations, performance analysis of services and treatments, wellness program development, strategic planning, final portfolio. Additional materials/Dress code: Business casual attire for dress code. Not applicable to remote option.
 Prerequisites: Cover letter, CV, and material pertinent to the chosen area, interview.

3 semester credits. Through this special project course, students are involved in front of the house hospitality operations and projects related to Ganzo and Fedora, the creative learning labs and dining establishments of Apicius that are open to the local community. Under the guidance of the CEMI management, students will gain firsthand experiences involving customer relations and satisfaction, service, food and beverage operations, collaborative and interpersonal communication between FOH and BOH, and above all practice hospitality skills in an international context. EL hours may be distributed from Monday through Friday. This placement may require PM and weekend/holiday shifts, or ongoing research-based activities for remote placements. 
This special project course features experiential learning hours with our Community Engagement Member Institutions (CEMI). CEMI are dynamic learning environments created to foster learning through a structured interaction with the community. Remote option students will gain international community exposure through a virtual setting.
Students will be involved in learning by doing through real projects and integration with the local population and territory in order to remove cultural and learning barriers as well as to develop a strong likelihood for success in life.
The experiential learning hours are fully supervised by instructors who track students step by step during their learning experience, monitor and advise according to student needs, and support student initiative. This unique learning model allows students to benefit from an all-encompassing educational experience based on theory and practice in real enterprises, learning of comprehensive operational processes, problem-solving, leadership, and management. 
 Main tasks: Industry research and market trends analysis, operational involvement and analysis, client relations, performance analysis of services, consumer trend observations and projections, strategic planning for hospitality businesses, final portfolio. Additional Materials/Dress code: Dress code: Black trousers and clean safety (closed) shoes required. A t-shirt and apron will be provided for a refundable deposit fee. Not applicable to remote option. Prerequisites: Cover letter, CV, and material pertinent to the chosen area, interview.

3 semester credits. In order to offer a comprehensive view of hospitality and international tourism, experiential learning activities are scheduled in varying types of environments, each of them characterized by different dynamics, clients and style of service required. Through this special project course, students are involved in hospitality strategic planning and operations with creative learning labs including Ganzo (restaurant), Fedora (pastry shop), Dimora (guest apartments), and Sorgiva (spa). Additionally, students are involved in logistical and hospitality operations with Educational Field Learning or Special Events. 
Under the guidance of the faculty and staff management, students will gain firsthand practice of customer relations and satisfaction, service, collaborative and interpersonal communication, food and beverage operations, and above all practice hospitality skills in an international context with a diverse range of clients. EL hours may be distributed from Monday through Friday. This placement may require PM shifts or shifts that take place on weekends/holidays, or ongoing research-based activities for remote placements.
 This special project course features experiential learning hours with our Community Engagement Member Institutions (CEMI). CEMI are dynamic learning environments created to foster learning through a structured interaction with the community. Remote option students will gain international community exposure through a virtual setting.
 Students will be involved in learning by doing through real projects and integration with the local population and territory in order to remove cultural and learning barriers as well as to develop a strong likelihood for success in life. The experiential learning hours are fully supervised by instructors who track students step by step during their learning experience, monitor and advise according to student needs, and support student initiative. This unique learning model allows students to benefit from an all-encompassing educational experience based on theory and practice in real enterprises, learning of comprehensive operational processes, problem-solving, leadership, and management. Main tasks: Hospitality Industry research and market trends analysis, best practices for hospitality businesses in an international context, customer care standards and practices, consumer trend observations and projections, strategic planning for the hospitality industry at the international level, final portfolio.
 Additional materials/Dress code: Business casual attire. Some CEMI require uniforms. Not applicable to remote option.
 Prerequisites: Cover letter, CV, and material pertinent to the chosen area, interview.

3 semester credits. This placement grants students an opportunity to understand institutional ICT management. Students will acquire and practice skills related to the IT field under the leadership and supervision of the institutional CIO and ICT staff. Students will also have the opportunity to develop an understanding of the activities, functions, and organization of the department and, under the supervision staff, students will perform maintenance and assistance routines as well as - depending on students' profile - suggest new procedures to facilitate users' (students, teachers, staff) work and to improve school services. Tasks may include but are not limited to computers deployment (installation and user delivery), user assistance for hardware and software, network installation and maintenance, video and audio installation and maintenance (TV sets, projectors, amplifier, Apple TV), and deployment of new procedures from the test environment to production. EL hours may be distributed from Monday through Friday.
 This special project course features experiential learning hours with our Community Engagement Member Institutions (CEMI). CEMI are dynamic learning environments created to foster learning through a structured interaction with the community. Remote option students will gain international community exposure through a virtual setting.
Students will be involved in learning by doing through real projects and integration with the local population and territory in order to remove cultural and learning barriers as well as to develop a strong likelihood for success in life.
The experiential learning hours are fully supervised by instructors who track students step by step during their learning experience, monitor and advise according to student needs, and support student initiative. This unique learning model allows students to benefit from an all-encompassing educational experience based on theory and practice in real enterprises, learning of comprehensive operational processes, problem-solving, leadership, and management.
 Main tasks: Monitoring of ICT operations, user assistance, installation and maintenance tasks, user-based improvement research, final portfolio. Additional materials/Dress code: Business casual attire for dress code. Not applicable to remote option.
Prerequisites: Cover letter, CV, and material pertinent to the chosen area, interview. Basic knowledge of the latest Apple operating system, Linux (Darwin, CentOS, Ubuntu, Debian), latest Windows software, standard office editors (OpenOffice, Pages, Keynote, Numbers), TCP/IP networking, virtualization (VMWare environment).

3 semester credits. This special project course is offered to highly motivated students who want to enter and practice firsthand the world of magazine editing and proofreading. The student will be in charge, under the supervision of professionals, develop feature writing through the steps of checking for accuracy and suitability, digital and traditional printing, and design. Knowledge and experience in magazine and newspaper production is always extremely helpful for higher editorial positions. EL hours may be distributed from Monday through Friday. The placement may require weekend hours or ongoing research-based and editorial production activities for remote placements.
 This special project course features experiential learning hours with our Community Engagement Member Institutions (CEMI). CEMI are dynamic learning environments created to foster learning through a structured interaction with the community. Remote option students will gain international community exposure through a virtual setting.
Students will be involved in learning by doing through real projects and integration with the local population and territory in order to remove cultural and learning barriers as well as to develop a strong likelihood for success in life.
The experiential learning hours are fully supervised by instructors who track students step by step during their learning experience, monitor and advise according to student needs, and support student initiative. This unique learning model allows students to benefit from an all-encompassing educational experience based on theory and practice in real enterprises, learning of comprehensive operational processes, problem-solving, leadership, and management. Main tasks: Editorial research, editorial development, content review and revision, final portfolio. Additional materials/Dress code: Business casual attire for dress code. Not applicable to remote option.
 Prerequisites: Cover letter, CV, and material pertinent to the chosen area, interview.

3 semester credits. This special project is an excellent opportunity for the student to understand institutional library systems. Working under the supervision of the library staff, students will perform circulation maintenance routines such as check-in/check-out and book processing and deadlines, shelving, and usage statistics. Additional duties include but are not limited to administrative and technical tasks. EL hours may be distributed from Monday through Friday.
 This special project course features experiential learning hours with our Community Engagement Member Institutions (CEMI). CEMI are dynamic learning environments created to foster learning through a structured interaction with the community. Remote option students will gain international community exposure through a virtual setting.
Students will be involved in learning by doing through real projects and integration with the local population and territory in order to remove cultural and learning barriers as well as to develop a strong likelihood for success in life.
The experiential learning hours are fully supervised by instructors who track students step by step during their learning experience, monitor and advise according to student needs, and support student initiative. This unique learning model allows students to benefit from an all-encompassing educational experience based on theory and practice in real enterprises, learning of comprehensive operational processes, problem-solving, leadership, and management.
 Main tasks: Cataloging maintenance, collections research, user analysis, development of library initiatives for academic community, final portfolio. Additional materials/Dress code: Business casual attire. Not applicable to remote option.
 Prerequisites: Cover letter, CV, and material pertinent to the chosen area, interview.

3 semester credits. Learning Italian is not a one-off event; it requires commitment and dedication. If the experience is interactive, learners will stay curious and the learning process will be more effective. Within sQuola, the School of Italian Studies and Linguistics, FUA-AUF recognizes and aims to promote the lifelong pedagogical, educational and socio-cultural role of play for individuals and for society. Therefore, FUA-AUF has developed an ad-hoc “toy library” project, designed to promote playtime culture and learning through play. Ludoteca is a place for amusement, socialization, integration and education that puts play at the center of all its activities and projects. Ludoteca contributes to the development of the individual and provides students with a dedicated space, materials to play with and expertise that, when combined, create an opportunity to engage freely in playtime activities and support learning. 
Ludoteca is a project managed by Italian Language Tutors, supervised by the sQuola coordinator. The Tutor is the person of reference for the students involved in Ludoteca activities, and who is in charge of the daily management and the organization of games and activities held in the facility. Moreover, Tutors prepare and manage all the Ludoteca activities.
The position of Junior Tutor is open to students who are interested in and have a passion for the Italian language and culture, and have already completed Italian Language Intermediate II or III, or an equivalent level. Junior Tutors will assist sQuola’’s Tutors in Ludoteca activities. They should be prepared to start their experiential learning at an entry level to gradually be assigned more challenging tasks.
By participating in this project, students will reinforce their Italian language skills through play while helping Beginner level students to increase their own learning. At Ludoteca, Junior Tutors are invested with both the responsibility to guide lower level students towards a better comprehension of the language, and the opportunity to strengthen their own language and leadership skills. EL hours may be distributed from Monday through Friday. This placement may require activities that take place on weekends, or ongoing research-based activities for remote placements. 
This special project course features experiential learning hours with our Community Engagement Member Institutions (CEMI). CEMI are dynamic learning environments created to foster learning through a structured interaction with the community. Remote option students will gain international community exposure through a virtual setting.
Students will be involved in learning by doing through real projects and integration with the local population and territory in order to remove cultural and learning barriers as well as to develop a strong likelihood for success in life.
The experiential learning hours are fully supervised by instructors who track students step by step during their learning experience, monitor and advise according to student needs, and support student initiative. This unique learning model allows students to benefit from an all-encompassing educational experience based on theory and practice in real enterprises, learning of comprehensive operational processes, problem-solving, leadership, and management. Main tasks (all the activities are held in Italian): Activity supervision, guiding students in Italian conversations, creative activity development, activity preparation, student feedback reviews for faculty and department, final portfolio.
 Additional materials/Dress code: Business casual attire. Not applicable to remote option. 
Prerequisites: Italian Language Intermediate II or III, or an equivalent level. Cover letter, CV, and material pertinent to the chosen area, interview.

3 semester credits. Through the public relations placement, students will learn how to promote an organization's business and image. Public relations activities will focus on managing an organization's key messages through content management. Communication strategies, including those related to special events, will be a major emphasis in public relations-related projects. Students will be guided throughout their involvement in PR operations and measuring PR results. EL hours may be distributed from Monday through Friday. This placement may require PM shifts, shifts that take place on weekends, or ongoing research-based activities for remote placements.
 This special project course features experiential learning hours with our Community Engagement Member Institutions (CEMI). CEMI are dynamic learning environments created to foster learning through a structured interaction with the community. Remote option students will gain international community exposure through a virtual setting.
Students will be involved in learning by doing through real projects and integration with the local population and territory in order to remove cultural and learning barriers as well as to develop a strong likelihood for success in life.
The experiential learning hours are fully supervised by instructors who track students step by step during their learning experience, monitor and advise according to student needs, and support student initiative. This unique learning model allows students to benefit from an all-encompassing educational experience based on theory and practice in real enterprises, learning of comprehensive operational processes, problem-solving, leadership, and management.
 Main tasks: Corporate communication projects, community-based outreach proposals, market research, client and audience analysis, brief and press release creation, engagement measuring, final portfolio. Additional materials/Dress code: Business casual attire for dress code. Participation in on-site PR operations at events require: Black or navy blue outwear (blazer and pants/skirt, no miniskirts), dress shirts or tops in the above colors or white (necklines that are not revealing), no t-shirts, tennis shoes, or sneakers. Not applicable to remote option.
 Prerequisites: Cover letter, CV, and material pertinent to the chosen area, interview.

3 semester credits. This special project course coordinated by the Student Life and Development Office offers students an opportunity to expand their knowledge of the study abroad experience from the perspective of the hosting country and specifically student life and services. The FUA-AUF Pre-College program is designed to mirror the FUA-AUF undergraduate experience for students who are generally 16 to 18 years of age. Pre-college students choose from a variety of college-level courses and have numerous opportunities to engage in the community, explore campus life, and learn from a diverse group of peers in an independent but structured environment. Students are supervised by the SLD staff and Resident Assistants. Students enrolled in this special project placement will learn first-hand how Resident Assistants are an integral part of the Summer pre-college program, as they ensure the safety and wellbeing of participants as well as the success of program activities. Moreover, students will experience how RA responsibilities highlight the important role of residential life at FUA-AUF. The RA has extensive contact with pre-college students and serves as a liaison and resource; special project students will promote the integration of all aspects of campus life and assist with cultivating a positive environment that supports the University’s educational objectives. Students will assist with planning, organizing and promoting activities, observe and assist with program-related administrative and clerical duties, and respond appropriately to program troubleshooting and student issues through assessment, referral to experienced professionals, and appropriate follow-up. The overall duration covers three 3-week sessions: In the first session, students will undergo training supervised by the SLD staff and gain exposure to the activities and procedures that will be implemented during the second session when the pre-college program is active. EL hours may be distributed from Monday through Friday. This placement also requires PM and weekend shifts. This special project course features experiential learning hours with our Community Engagement Member Institutions (CEMI). CEMI are dynamic learning environments created to foster learning through a structured interaction with the community. Students will be involved in learning by doing through real projects and integration with the local population and territory in order to remove cultural and learning barriers as well as to develop a strong likelihood for success in life. The experiential learning hours are fully supervised by instructors who track students step by step during their learning experience, monitor and advise according to student needs, and support student initiative. This unique learning model allows students to benefit from an all-encompassing educational experience based on theory and practice in real enterprises, learning of comprehensive operational processes, problem-solving, leadership, and management. Training will take place during Session II for three weeks followed by three weeks of full time RA duties during Session III. Additional materials/Dress code: Casual attire. Main tasks: Program planning and organization, coordination and supervision of activities, provide logistical support to program admin staff, student counseling and troubleshooting, final portfolio. Prerequisites: RA application, cover letter, CV, and material pertinent to the chosen area, interview.

3 semester credits. The aim of this placement is to expose students to the principles of real estate management with an emphasis on property management. Students will be familiarized with planning and organizing all the relevant activities and operations of a real estate business related to the on-campus guest apartments facility, Dimora. This experiential learning program focuses projects and research based on on front desk operations including reservation management, welcoming guests and basics of customer care. Students will learn how to independently run a hospitality business including property maintenance and quality control management. EL hours may be distributed from Monday through Friday. This placement may require PM shifts on-campus or ongoing research-based activities for remote placements.
 This special project course features experiential learning hours with our Community Engagement Member Institutions (CEMI). CEMI are dynamic learning environments created to foster learning through a structured interaction with the community. Remote option students will gain international community exposure through a virtual setting.
Students will be involved in learning by doing through real projects and integration with the local population and territory in order to remove cultural and learning barriers as well as to develop a strong likelihood for success in life.
 The experiential learning hours are fully supervised by instructors who track students step by step during their learning experience, monitor and advise according to student needs, and support student initiative. This unique learning model allows students to benefit from an all-encompassing educational experience based on theory and practice in real enterprises, learning of comprehensive operational processes, problem-solving, leadership, and management.
 Main tasks: Market/industry research, operational analysis, client relations, maintenance problem-solving, strategic planning, promotional activities, final portfolio. Additional materials/Dress code: Business casual attire for dress code. Not applicable to remote option. 
Prerequisites: Cover letter, CV, and material pertinent to the chosen area, interview.

3 semester credits. This placement will focus on the basic understanding of restaurant management, including service management and customer relations, menu planning, and wine list development under the supervision of restaurant managers and wine experts. Students will observe and analyze the main operational areas of the restaurant such as food safety and sanitation, guest services, operational responsibilities, and staff communication. Students will assist the manager in planning and setting service standards and creating a platform for all restaurant operations in accordance with restaurant needs. EL hours may be distributed from Monday through Friday. This placement may require PM shifts or shifts that take place on weekends/holidays, or ongoing research-based activities for remote placements. 
This special project course features experiential learning hours with our Community Engagement Member Institutions (CEMI). CEMI are dynamic learning environments created to foster learning through a structured interaction with the community. Remote option students will gain international community exposure through a virtual setting.
Students will be involved in learning by doing through real projects and integration with the local population and territory in order to remove cultural and learning barriers as well as to develop a strong likelihood for success in life.
The experiential learning hours are fully supervised by instructors who track students step by step during their learning experience, monitor and advise according to student needs, and support student initiative. This unique learning model allows students to benefit from an all-encompassing educational experience based on theory and practice in real enterprises, learning of comprehensive operational processes, problem-solving, leadership, and management. Main tasks: Food and beverage Industry research and market trends analysis, operational involvement and analysis, customer care standards and practices, performance analysis of restaurant services, consumer trend observations and projections, strategic planning for the food and beverage industry, final portfolio.
 Additional Materials/Dress code: Black trousers and clean safety (closed) shoes required. A t-shirt and apron will be provided for a refundable deposit fee. Not applicable to remote option.
 Prerequisites: Resume indicating at least one previous restaurant experience. Cover letter, CV, and material pertinent to the chosen area, interview.

3 semester credits. This special project course through the Student Life and Development Office offers students an opportunity to expand their knowledge of the study abroad experience from the perspective of the hosting country. The SLD office is the main point of reference for all incoming students. Responsibilities range from assisting with planning, organizing and promoting activities, contributing articles to the school publications, and general office duties. Students are expected to effectively collect and share information to students and the academic community. Students assist with the preparation of all orientation materials for future sessions and students. Furthermore, they will learn to handle sensitive issues related to culture shock and adjusting to studying/living abroad as well as leading facility tours for institutional visitors and potential students. Special projects are assigned depending on the area of interest. EL hours may be distributed from Monday through Friday. This placement may require PM shifts, shifts that take place on weekends, or ongoing research-based activities for remote placements.
 This special project course features experiential learning hours with our Community Engagement Member Institutions (CEMI). CEMI are dynamic learning environments created to foster learning through a structured interaction with the community. Remote option students will gain international community exposure through a virtual setting.
Students will be involved in learning by doing through real projects and integration with the local population and territory in order to remove cultural and learning barriers as well as to develop a strong likelihood for success in life.
The experiential learning hours are fully supervised by instructors who track students step by step during their learning experience, monitor and advise according to student needs, and support student initiative. This unique learning model allows students to benefit from an all-encompassing educational experience based on theory and practice in real enterprises, learning of comprehensive operational processes, problem-solving, leadership, and management. 
Additional materials/Dress code: Business casual attire. Not applicable to remote option. Main tasks: Planning and developing student outreach initiatives, content creation for communication, student experience research, assisting staff logistics, final portfolio. 
Prerequisites: Cover letter, CV, and material pertinent to the chosen area, interview.

3 semester credits. The aim of this special project course is to expose students to the principles of event planning with an emphasis on the development and integration of operational strategies. The aforementioned strategies will be employed from the perspective of hospitality management and the application of program techniques in special event management. Topics will include booking, event planning, logistics and coordination, themes, program partnerships, and event review. EL hours may be distributed from Monday through Friday. This placement may require PM shifts or shifts that take place on weekends/holidays, or ongoing research-based activities for remote placements.
 This special project course features experiential learning hours with our Community Engagement Member Institutions (CEMI). CEMI are dynamic learning environments created to foster learning through a structured interaction with the community. Remote option students will gain international community exposure through a virtual setting.
Students will be involved in learning by doing through real projects and integration with the local population and territory in order to remove cultural and learning barriers as well as to develop a strong likelihood for success in life.
The experiential learning hours are fully supervised by instructors who track students step by step during their learning experience, monitor and advise according to student needs, and support student initiative. This unique learning model allows students to benefit from an all-encompassing educational experience based on theory and practice in real enterprises, learning of comprehensive operational processes, problem-solving, leadership, and management. Main tasks: Special events Industry research and market trends analysis, event practices development and management, logistics analysis and planning, customer care standards and practices, consumer trend observations and projections, strategic planning for the event industry, final portfolio.
 Additional materials/Dress code: Business casual attire for dress code. All black attire required for some events. Not applicable to remote option. 
Prerequisites: Cover letter, CV, and material pertinent to the chosen area, interview.

3 semester credits. Through this special project course, students will learn from the organization and operation of a sport facility such as a fitness center. The student will learn by assisting with daily operations: checking access records, machine maintenance standards, organization and management of fitness activities. Students will collaborate with a sports director to organize gym classes, review fitness instructor candidacies, and collaborate with a communications team for the production of promotional materials. Throughout the course, the student will also research relevant sports-related activities in the city of Florence in order to enhance the student's connection with the hosting culture and environment. EL hours may be distributed from Monday through Friday. The placement may require weekend hours or ongoing research-based activities for remote placements.
 This special project course features experiential learning hours with our Community Engagement Member Institutions (CEMI). CEMI are dynamic learning environments created to foster learning through a structured interaction with the community. Remote option students will gain international community exposure through a virtual setting.
Students will be involved in learning by doing through real projects and integration with the local population and territory in order to remove cultural and learning barriers as well as to develop a strong likelihood for success in life.
The experiential learning hours are fully supervised by instructors who track students step by step during their learning experience, monitor and advise according to student needs, and support student initiative. This unique learning model allows students to benefit from an all-encompassing educational experience based on theory and practice in real enterprises, learning of comprehensive operational processes, problem-solving, leadership, and management. Main tasks: Sport Industry research and market trends analysis, sport and fitness practices development and management, operational involvement and analysis, customer care standards and practices, consumer trend observations and projections, strategic planning for the sports industry, final portfolio.
 Additional materials/Dress code: Business casual attire for dress code. Sports gear required for some placement activities and tasks. Not applicable to remote option. 
Prerequisites: Cover letter, CV, and material pertinent to the chosen area, interview.

3 semester credits. This special project course is ideal for highly motivated students who are interested in creative video production. Involvement includes maintaining equipment, video shooting and editing, scouting locations, assisting the video director for logistics and production purposes, and sound editing. EL hours may be distributed from Monday through Friday. This placement may require PM shifts or shifts that take place on weekends or ongoing research-based and production/editing activities for remote placements.
 This special project course features experiential learning hours with our Community Engagement Member Institutions (CEMI). CEMI are dynamic learning environments created to foster learning through a structured interaction with the community. Remote option students will gain international community exposure through a virtual setting.
Students will be involved in learning by doing through real projects and integration with the local population and territory in order to remove cultural and learning barriers as well as to develop a strong likelihood for success in life.
The experiential learning hours are fully supervised by instructors who track students step by step during their learning experience, monitor and advise according to student needs, and support student initiative. This unique learning model allows students to benefit from an all-encompassing educational experience based on theory and practice in real enterprises, learning of comprehensive operational processes, problem-solving, leadership, and management. 
Main tasks: Visual concept research, location scouting research, video production, post-production, final portfolio. Additional materials/Dress code: Business casual attire for dress code, not applicable to remote option. A DSLR camera with a video function and a lens with a focal length of 55mm or wider is required for this course. Remote option students will need their own access to Adobe software. 
 Prerequisites: Cover letter, CV, and material pertinent to the chosen area, interview. Portfolio of previous work, video shooting skills, editing software experience.

3 semester credits. Through this special project course, the student will be able to research and develop web content for professional websites. Guided by a Communications Office, the student will be involved in web-based projects to develop written and visual content for digital platforms. EL hours may be distributed from Monday through Friday. The placement may require weekend hours or ongoing research-based and editorial activities for remote placements.
 This special project course features experiential learning hours with our Community Engagement Member Institutions (CEMI). CEMI are dynamic learning environments created to foster learning through a structured interaction with the community. Remote option students will gain international community exposure through a virtual setting.
Students will be involved in learning by doing through real projects and integration with the local population and territory in order to remove cultural and learning barriers as well as to develop a strong likelihood for success in life.
The experiential learning hours are fully supervised by instructors who track students step by step during their learning experience, monitor and advise according to student needs, and support student initiative. This unique learning model allows students to benefit from an all-encompassing educational experience based on theory and practice in real enterprises, learning of comprehensive operational processes, problem-solving, leadership, and management. 
Main tasks: Digital content creation and revision, visual content development, audience/reader-oriented research, SEO analysis, site performance review, final portfolio. Additional materials/Dress code: Business casual attire for dress code. Not applicable to remote option.
Prerequisites: Cover letter, CV, and material pertinent to the chosen area, interview. Portfolio of previous work, web back office experience.

3 semester credits. Students enrolled in the Wine Service Beverage Management special project will be acquire skills related to managing the wine and beverage service at Ganzo and Fedora, the school restaurant and pastry shop/bistro of Apicius International School of Hospitality. Under the leadership and supervision of wine service professionals, students will also have the opportunity to develop an understanding of the activities, functions, and organization of a restaurant and/or wineries. Students will also learn how to maintain weekly records of sales and wine costs. The aim of the special project is to increase knowledge of wine service, presentation methods, restaurant procedures, wine expertise, and pairing in the hospitality industry. EL hours may be distributed from Monday through Friday. This placement may require PM shifts or shifts that take place on weekends/holidays, or ongoing research-based activities for remote placements.
 This special project course features experiential learning hours with our Community Engagement Member Institutions (CEMI). CEMI are dynamic learning environments created to foster learning through a structured interaction with the community. Remote option students will gain international community exposure through a virtual setting.
 Students will be involved in learning by doing through real projects and integration with the local population and territory in order to remove cultural and learning barriers as well as to develop a strong likelihood for success in life. 
The experiential learning hours are fully supervised by instructors who track students step by step during their learning experience, monitor and advise according to student needs, and support student initiative. This unique learning model allows students to benefit from an all-encompassing educational experience based on theory and practice in real enterprises, learning of comprehensive operational processes, problem-solving, leadership, and management. Main tasks: Beverage industry research and market trends analysis, wine service practices, operational involvement and analysis, customer care standards and practices, consumer trend observations and projections, strategic planning for the wine industry, final portfolio.
 Additional materials/Dress code: Black trousers and clean safety (closed) shoes required. A t-shirt and apron will be provided for a refundable deposit fee. Not applicable to remote option. 
Prerequisites: Cover letter, CV, and material pertinent to the chosen area, interview.

4 semester credits. This course explores how green spaces can be seen as arenas where climate, cultural heritage, and personal well-being converge. Students will delve into the sustainable principles for creating healthy green spaces in cities. They will discover the significance of gardens in fostering beneficial psychophysical practices, and the advantageous implications of green infrastructures for the community. The course explore the science that underpins the restorative power of nature, exploring how gardens can alleviate stress, promote physical activity, and enhance overall well-being. Through lectures, interactive workshops, and visits to local urban gardens, students will gain a deeper understanding of gardens as places of culture, intended as a polyhedral term that embraces both mind and body, on both individual and community levels. This course includes an Experiential Learning Project with CEMI. This course includes service learning hours within the Florentine Community. Service learning is a method that incorporates intentional learning with service to the community, in which the service component functions as a reflection on classroom learning for all tasks performed. In addition to regular class hours, students will be involved in a volunteer project for the entire session that integrates them in the local community in order to remove barriers and gain a sense of social responsibility. The acquisition of new skills and knowledge obtained in the service learning environment outside the classroom will enrich the learning experience and contribute to personal and emotional growth, as well as cultural consciousness, to develop a greater sense of a global citizenship and sensitivity to the needs of others. Students are guided through the experience by the non-profit association supervisor and the service learning coordinator to enhance outcomes both inside and outside the classroom. The contribution to the association is not only crucial to a deeper understanding of course topics but also allows for a greater sense of belonging in the community, allowing for students to acquire a heightened awareness of emotional intelligence that enhances the classroom learning experience.

6 semester credits. This is an advanced-level course in which students learn how to develop accessory collections (casual and classic versions for womenswear or menswear) for diverse markets by using appropriate sketching and rendering techniques. A capsule collection will be structured and organized in a professional manner from inspiration and mood boards to specific themes, customer and market research, and trend forecasting according to high quality presentation methods. Field visits to museums and fashion design studios will stimulate the student's creativity and are an essential part of the course. This course includes experiential learning hours with our Community Engagement Member Institutions (CEMI). CEMI are dynamic learning environments created to foster learning through a structured interaction with the community. In addition to regular lecture hours, students will be involved in learning by doing through real projects and integration with the local population and territory in order to remove cultural and learning barriers as well as to develop a strong likelihood for success in life. The experiential learning hours are fully supervised by instructors who track students step by step during their learning experience, monitor and advise according to student needs, and support student initiative. This unique learning model allows students to benefit from an all-encompassing educational experience based on theory and practice in real enterprises, learning of comprehensive operational processes, problem-solving, leadership, and management. Prerequisites: Accessory Design Major Junior Standing or equivalent skills in sketching, sewing, and patternmaking. Prerequisites: Fashion majors of Junior/Senior Standing. Knowledge of Adobe Suite is required.

6 semester credits. This course is dedicated to accessory design. Students will be exposed to a variety of design materials. Emphasis will be placed on three-dimensional sketching and on creative detail design for footwear, handbags, small leather goods, gloves, and belts. The course includes an historical overview of personal accessories from ancient Egypt to the present, allowing the evaluation of different materials and styles. During this course students will also receive basic guidelines on hand sewing techniques, on the use of patterns for simple leather accessories, and an overview of materials. This course includes experiential learning hours with our Community Engagement Member Institutions (CEMI). CEMI are dynamic learning environments created to foster learning through a structured interaction with the community. In addition to regular lecture hours, students will be involved in learning by doing through real projects and integration with the local population and territory in order to remove cultural and learning barriers as well as to develop a strong likelihood for success in life. The experiential learning hours are fully supervised by instructors who track students step by step during their learning experience, monitor and advise according to student needs, and support student initiative. This unique learning model allows students to benefit from an all-encompassing educational experience based on theory and practice in real enterprises, learning of comprehensive operational processes, problem-solving, leadership, and management.

3 semester credits. This course features the topic of how art direction is practiced and applied in the area of special events. Through the tools of digital media and visual art, students are guided through the development of targeted art direction campaigns aimed at the promotion and communication of themed, interdisciplinary events. In addition to the principles of art direction, layout, using visual language for promotional purposes, collaborating with marketing and copywriting teams, and meeting client objectives, the course also focuses on the role of art direction in shaping the visual and aesthetic guidelines of event media materials and media coverage. This course includes experiential learning activities. Prerequisites: Visual Communication Design Fundamentals Studio I, Introduction to Digital Graphic Illustration, or equivalent.

3 semester credits. The aim of this course is to provide students with fundamental pastry techniques and develop their organization and management skills in the pastry lab environment. Students will be involved in daily lab operations and responsibilities and will learn how to guarantee the HACCP standards and an adequate maintenance of pastry lab equipment. Emphasis will be placed in the application of baking and pastry master techniques, and the full immersion in pastry lab management and organization. Students will experience complex preparations such as financier cake, dacquoise, and frangipane cream. These techniques will be applied to the composition of a la carte, display, and reception desserts. During the intersessions the course will develop in three one-week workshops: the first on laminated doughs and their application to croissanterie and viennoserie; the second on savory pastry creations; the third on traditional Italian Panettone, and Pandoro. Students will be asked to contribute with a proactive participation through EL hours to the organization and management of the Pastry Lab. This course consists of experiential learning hours with our Community Engagement Member Institutions (CEMI). CEMI are dynamic learning environments created to foster learning through a structured interaction with the community. In addition to regular lecture hours, students will be involved in learning by doing through real projects and integration with the local population and territory in order to remove cultural and learning barriers as well as to develop a strong likelihood for success in life. The experiential learning hours are fully supervised by instructors who track students step by step during their learning experience, monitor and advise according to student needs, and support student initiative. This unique learning model allows students to benefit from an all-encompassing educational experience based on theory and practice in real enterprises, learning of comprehensive operational processes, problem-solving, leadership, and management. Prerequisites: Open to baking and pastry majors or students who have completed two years of related coursework.

3 semester credits. This course will be fundamental for Baking & Pastry students in order to complete their course of studies. The aim of this course goes beyond the mere sharing of technical knowledge. Students will be in charge of the majority of the pastry lab duties in order to gain confidence and autonomy in the management of the operations. Cost control, jobs scheduling, inventory operations will be just a part of the assignments students will have to complete. Special emphasis will be placed in menu development for restaurant, pastry lab and reception service.
Upon successful completion of the course students will be confident in the production of ganache and meringue-based mousse, egg-free mousse, and will be able to choose the suitable application for all different mousse types. Emphasis will be placed on specialty petit fours, an item often requested in high standard receptions. Students will experience the modernist approach in pastry art through the application of techniques, equipment and ingredients that will contribute to the creation of unusual textures and sensory experiences. The course will develop in four one-week workshops: the first one focusing on the art of macarons, their suitable fillings and the possible interpretations from sweet to savory; the second one on the art of plating: contemporary styles in desserts presentation; the third one on pastry for special dietary requirements, in order to develop skills necessary for the production of alternative dessert; the fourth on Italian regional folklore and related celebrative desserts.
 
Special assignments will include the planning, organization and service of Ganzo Thursday themed dinners and Friday a la carte dinners. Students are expected to approach assignments and pastry lab duties as professionals, showing responsible behavior and managing abilities. This course consists of experiential learning hours with our Community Engagement Member Institutions (CEMI). CEMI are dynamic learning environments created to foster learning through a structured interaction with the community. In addition to regular lecture hours, students will be involved in learning by doing through real projects and integration with the local population and territory in order to remove cultural and learning barriers as well as to develop a strong likelihood for success in life. The experiential learning hours are fully supervised by instructors who track students step by step during their learning experience, monitor and advise according to student needs, and support student initiative. This unique learning model allows students to benefit from an all-encompassing educational experience based on theory and practice in real enterprises, learning of comprehensive operational processes, problem-solving, leadership, and management. Prerequisites: Master Italian Pastry Arts I or equivalent.

3 semester credits. Bibliotherapy is a systematic method that utilizes literature and other narrative forms to transform traditional reading into a strategy to cope with a variety of psychological conditions. The activity of reading as a healing practice comes from a longstanding tradition: bibliotherapy dates back to ancient Greece, when libraries were seen as sacred places with healing powers. Particular attention will be given to the history of using literature for healing purposes, starting from the first historical references to the present day. This course will focus on developing a deep understanding of the therapeutic functions of books for psychological issues such as depression, eating disorders, anxiety, post-traumatic stress, and emotional and social development in adolescence. Coursework will examine the spectrum of bibliotherapeutic techniques and will enable students to experience bibliotherapy in action. This course includes experiential learning hours with our Community Engagement Member Institutions (CEMI). CEMI are dynamic learning environments created to foster learning through a structured interaction with the community. In addition to regular lecture hours, students will be involved in learning by doing through real projects and integration with the local population and territory in order to remove cultural and learning barriers as well as to develop a strong likelihood for success in life. The experiential learning hours are fully supervised by instructors who track students step by step during their learning experience, monitor and advise according to student needs, and support student initiative. This unique learning model allows students to benefit from an all-encompassing educational experience based on theory and practice in real enterprises, learning of comprehensive operational processes, problem-solving, leadership, and management.

3 semester credits. Through this special project course, students are involved in back of the house operations and projects related to Ganzo, the school restaurant, and Fedora, the school pastry shop and bistro. Under the supervision of a Chef instructor who manages the operations of the kitchen, culinary arts experiential learning students are involved in projects focused on the daily operations of the restaurant industry. The experiential learning project will offer the opportunity to gain confidence with cooking techniques, basic equipment maintenance skills, HACCP, the concept of mise en place and timing, and the importance of standards and consistency. The project will also provide an insight on the importance of the kitchen hierarchy and division of the duties, helping students understand the concept of “brigade” and team work as fundamental for a correct management of kitchen environments. EL hours may be distributed from Monday through Friday. This placement may require PM shifts and shifts that take place on weekends and holidays, or ongoing research-based activities for remote placements. 
This special project course features experiential learning hours with our Community Engagement Member Institutions (CEMI). CEMI are dynamic learning environments created to foster learning through a structured interaction with the community. Remote option students will gain international community exposure through a virtual setting.
Students will be involved in learning by doing through real projects and integration with the local population and territory in order to remove cultural and learning barriers as well as to develop a strong likelihood for success in life.
The experiential learning hours are fully supervised by instructors who track students step by step during their learning experience, monitor and advise according to student needs, and support student initiative. This unique learning model allows students to benefit from an all-encompassing educational experience based on theory and practice in real enterprises, learning of comprehensive operational processes, problem-solving, leadership, and management. Main tasks: Market/industry research, customer feedback analysis, ingredient research, study of sustainable food production process, recipe analysis, provide kitchen management options and analyze the different impact on service, final portfolio. Additional materials/Dress code: Chef uniform (hat, jacket, pants, hard-toe safety shoes, apron) required. Not applicable to remote option.
 Prerequisites: Cover letter, CV, and material pertinent to the chosen area, interview. Open to culinary arts and baking & pastry majors or students who have taken previous coursework in the above fields. HAACP food safety and sanitation certification (Not applicable to remote option).

6 semester credits. Though food diversifies throughout the world according to local cultural backgrounds, there is a common ground in the universal approach to food: it is a part of everyday life and sharing food is still one of the greatest examples of humans acting as “social creatures.” Italy represents a unique case for now food is both celebrated and is involved in cultural celebrations that are still fundamental in Italian society. This course will provide students with a full immersion in the relationship between food and the local community in Italy, focusing on the many moments that represent conviviality in Italian culture and society. Coursework includes a wide variety of field learning activities through which students will be introduced to local and traditional crafts, food markets, typical street food vendors, local purchasing groups, community-supported agriculture, and countryside food festivals as fundamental milestones in the Italian gastro-social tradition. Through hands-on experiences and on-site activities students, will learn the fundamentals of community-geared food production and will acquire a deeper understanding of food as an essential element of society. This course includes experiential learning hours with our Community Engagement Member Institutions (CEMI). CEMI are dynamic learning environments created to foster learning through a structured interaction with the community. In addition to regular lecture hours, students will be involved in learning by doing through real projects and integration with the local population and territory in order to remove cultural and learning barriers as well as to develop a strong likelihood for success in life. The experiential learning hours are fully supervised by instructors who track students step by step during their learning experience, monitor and advise according to student needs, and support student initiative. This unique learning model allows students to benefit from an all-encompassing educational experience based on theory and practice in real enterprises, learning of comprehensive operational processes, problem-solving, leadership, and management.

6 semester credits. This course continues the path across cooking techniques used in Italian cuisine with an in-depth analysis of cooking methods.
 The aim of the course is to broaden students knowledge on ingredient handling and cooking through a detailed survey of all types of meat, fish, and shellfish.
 Attention will be given to ingredient knowledge, their different structures and reactions to cooking, suitable cooking methods, food and flavor combinations.
 A special emphasis will be put in the understanding of signs of quality, faults, and preservation techniques. 
Students will be introduced to the aging of meat and understand the effects of aging on meat structure and flavor development as well as understand basics of meat and fish chemistry.
 The experience with different types of meat will help students understand the different reactions to cooking and the suitable cooking methods according to the specific cut and animal.
 All fish and seafood handling and cooking will be covered and students will be introduced to the basics of fish filleting and cleaning. This course includes experiential learning hours with our Community Engagement Member Institutions (CEMI). CEMI are dynamic learning environments created to foster learning through a structured interaction with the community. In addition to regular lecture hours, students will be involved in learning by doing through real projects and integration with the local population and territory in order to remove cultural and learning barriers as well as to develop a strong likelihood for success in life. The experiential learning hours are fully supervised by instructors who track students step by step during their learning experience, monitor and advise according to student needs, and support student initiative. This unique learning model allows students to benefit from an all-encompassing educational experience based on theory and practice in real enterprises, learning of comprehensive operational processes, problem-solving, leadership, and management. Prerequisites: Professional Cooking I or equivalent.

This course is intended to give advanced students the fundamentals of kitchen organization, menu composition, plating and decoration as well as consolidate their attitudes and skills thanks to full-immersion hands-on activities that will result in effective professional and personal growth, and introduce them to the concept of team work, timing and responsibility within the kitchen environment. The course is open to all students with a good experience in kitchen basics like knife skills, vegetables, meat and egg preparation, application of classic cooking methods and knowledge of main Italian ingredients. Students will have the opportunity to practice cooking techniques and basic kitchen organization skills on a daily basis. Students will be followed by the chef instructor, who will be their mentor in this restaurant cooking experience. The course will develop students skills in dish and menu composition, as well as in building combinations of ingredients based on the legacy of Italian tradition. To do this students will analyze the role of the leading Italian chefs of the last decades and their cooking styles in order to understand their influence on the development of Italian cuisine. The course will be held in the school’s creative learning lab where students will put the learned techniques in practice for the preparation of an Italian cuisine menu. This course consists of experiential learning hours with our Community Engagement Member Institutions (CEMI). CEMI are dynamic learning environments created to foster learning through a structured interaction with the community. In addition to regular lecture hours, students will be involved in learning by doing through real projects and integration with the local population and territory in order to remove cultural and learning barriers as well as to develop a strong likelihood for success in life. The experiential learning hours are fully supervised by instructors who track students step by step during their learning experience, monitor and advise according to student needs, and support student initiative. This unique learning model allows students to benefit from an all-encompassing educational experience based on theory and practice in real enterprises, learning of comprehensive operational processes, problem-solving, leadership, and management. Prerequisites: Professional Cooking II: Cooking Techniques or equivalent.

6 semester credits. This course introduces students to the strategic roles and functions of the Public Relations (PR) practitioner. Students evaluate the context in which PR is practiced, gain an understanding of the potential and practice of PR as a management function, and critically analyze the structure of PR management, its role, and techniques. In addition, students will be introduced to the rhetorical arguments that impact PR activities and will be made aware of the importance of professionalism and ethics in the practice of public relations. This course includes experiential learning hours with our Community Engagement Member Institutions (CEMI). CEMI are dynamic learning environments created to foster learning through a structured interaction with the community. In addition to regular lecture hours, students will be involved in learning by doing through real projects and integration with the local population and territory in order to remove cultural and learning barriers as well as to develop a strong likelihood for success in life. The experiential learning hours are fully supervised by instructors who track students step by step during their learning experience, monitor and advise according to student needs, and support student initiative. This unique learning model allows students to benefit from an all-encompassing educational experience based on theory and practice in real enterprises, learning of comprehensive operational processes, problem-solving, leadership, and management.

3 semester credits. This course is designed to provide culinary student with the opportunity to design, organize, implement, serve, and evaluate culinary events. Emphasis will be placed on training the student for effective production management, market-related menu planning, mise en place, à 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 required to effectively achieve proper planning and customer satisfaction. This class includes experiential learning hours. In addition to regular lecture hours, students will be involved in learning by doing through real projects and integration with the local population and territory in order to remove cultural and learning barriers as well as to develop a strong likelihood for success in life. The experiential learning hours are fully supervised by instructors who track students step by step during their learning experience, monitor and advise according to student needs, and support student initiative. This unique learning model allows students to benefit from an all-encompassing educational experience based on theory and practice in real enterprises, learning of comprehensive operational processes, problem-solving, leadership, and management. Prerequisites: 3 culinary or pastry lab courses, or equivalent.

6 semester credits. This introductory course provides students with a foundational knowledge of creative video production and its technical aspects. Students will learn basic video shooting and editing techniques. As a part of the coursework, students will work in groups on video projects in order to experience the various phases of video production from scripting to editing and final output. This course includes experiential learning hours with our Community Engagement Member Institutions (CEMI). CEMI are dynamic learning environments created to foster learning through a structured interaction with the community. In addition to regular lecture hours, students will be involved in learning by doing through real projects and integration with the local population and territory in order to remove cultural and learning barriers as well as to develop a strong likelihood for success in life. The experiential learning hours are fully supervised by instructors who track students step by step during their learning experience, monitor and advise according to student needs, and support student initiative. This unique learning model allows students to benefit from an all-encompassing educational experience based on theory and practice in real enterprises, learning of comprehensive operational processes, problem-solving, leadership, and management. Prerequisites: A basic knowledge of Adobe Premiere is highly recommended.

6 semester credits. This course provides students with the skills required to take on the future challenges as professionals in beauty therapy, salon operations, and day spas. As functions of a modern spa are numerous and differ greatly in the global spa industry, this course will provide students with a strong foundation of knowledge in classic and contemporary day spa management, with a focus on beauty theories, therapies, and techniques. Students will gain theoretical and practical skills in day spa and beauty operations and treatments such as aromatherapy, body treatments, facial treatment, specialty treatments, and nail and skin care. Topics include: daily spa management functions of a high-end spa, day spa operations, facility management, professionalism in spa customer care, retailing, service marketing, cosmetic product knowledge and use, correctional make-up techniques, theories related to injectables, rejuvenation, cellulite and fat reduction, chemical peels, waxing, and radio frequency. To ensure students' learning progress and the acquisition of skills and competency, during this course they will have the opportunity to gain a first-hand and comprehensive overview of the day spa experience by observing and participating in the management of the on-campus spa operations. This course includes experiential learning hours with our Community Engagement Member Institutions (CEMI). CEMI are dynamic learning environments created to foster learning through a structured interaction with the community. In addition to regular lecture hours, students will be involved in learning by doing through real projects and integration with the local population and territory in order to remove cultural and learning barriers as well as to develop a strong likelihood for success in life. The experiential learning hours are fully supervised by instructors who track students step by step during their learning experience, monitor and advise according to student needs, and support student initiative. This unique learning model allows students to benefit from an all-encompassing educational experience based on theory and practice in real enterprises, learning of comprehensive operational processes, problem-solving, leadership, and management. Prerequisites: Spa Operations and Management or equivalent.

6 semester credits. This course provides the opportunity to understand and appreciate the facility operations and event management in the sport industry. Course topics will focus on various aspects of business, legal, and operational practices in the sports field. The class will feature lecture hours as well as real-life practice through the development of both facility management and sports events projects. Students will be engaged within the community and will be able to learn-by-doing, applying business theories and frameworks to the projects development. Coursework will enhance the students' perspective and awareness of business issues from both a technical and a cultural point of view. This course includes experiential learning hours with our Community Engagement Member Institutions (CEMI). CEMI are dynamic learning environments created to foster learning through a structured interaction with the community. In addition to regular lecture hours, students will be involved in learning by doing through real projects and integration with the local population and territory in order to remove cultural and learning barriers as well as to develop a strong likelihood for success in life. The experiential learning hours are fully supervised by instructors who track students step by step during their learning experience, monitor and advise according to student needs, and support student initiative. This unique learning model allows students to benefit from an all-encompassing educational experience based on theory and practice in real enterprises, learning of comprehensive operational processes, problem-solving, leadership, and management.

6 semester credits. This intermediate course examines the various logistic and production elements vital to the planning and success of events. During this course, students will receive an overview of the required equipment needed to execute events. They will learn how to manage time and will be introduced to the principles behind planning, organizing, and implementing programs. The operational functions and main tasks of an event will be examined and the essential phases of negotiation and drafting of contracts will be analyzed. During the course students will gain first-hand experience by participating in a variety of events organized on campus. This course includes experiential learning hours with our Community Engagement Member Institutions (CEMI). CEMI are dynamic learning environments created to foster learning through a structured interaction with the community. In addition to regular lecture hours, students will be involved in learning by doing through real projects and integration with the local population and territory in order to remove cultural and learning barriers as well as to develop a strong likelihood for success in life. The experiential learning hours are fully supervised by instructors who track students step by step during their learning experience, monitor and advise according to student needs, and support student initiative. This unique learning model allows students to benefit from an all-encompassing educational experience based on theory and practice in real enterprises, learning of comprehensive operational processes, problem-solving, leadership, and management.

6 semester credits.The primary purpose of this course is to provide marketers with an in-depth understanding of product development practices including innovation, product strategy and processes, customer needs, identification, idea generation, concept development and optimization, forecasting, and launch. The course will analyze the marketing development strategies of new entrepreneurial companies with low budgets and little or no brand development. An important component of the coursework features hands-on approaches to real-life business problems that require application of topics learned in the classroom. Students will be introduced to highly creative and effective experiential forms of learning ranging from case studies to business plans, entrepreneurs in the classroom, conducting entrepreneurial audits, working with concepts of marketing inventions, and consulting projects. Furthermore, students will be part of a dedicated lab team of cross-disciplinary learners led by faculty and advisers, and will collaborate with executives and representatives from real companies on comprehensive business issues.  Coursework includes site visits to local companies and special guest lectures from local prominent entrepreneurs. This course includes experiential learning hours with our Community Engagement Member Institutions (CEMI). CEMI are dynamic learning environments created to foster learning through a structured interaction with the community. In addition to regular lecture hours, students will be involved in learning by doing through real projects and integration with the local population and territory in order to remove cultural and learning barriers as well as to develop a strong likelihood for success in life. The experiential learning hours are fully supervised by instructors who track students step by step during their learning experience, monitor and advise according to student needs, and support student initiative. This unique learning model allows students to benefit from an all-encompassing educational experience based on theory and practice in real enterprises, learning of comprehensive operational processes, problem-solving, leadership, and management.

6 semester credits. The aim of this course is to provide students with an advanced knowledge of real estate management. Students will learn how to conduct a financial analysis on the real estate sector. This course also focuses on real estate marketing management. Students will gain knowledge of financing and taxation, as well as mortgages and access to credit strategies. This course includes experiential learning hours with our Community Engagement Member Institutions (CEMI). CEMI are dynamic learning environments created to foster learning through a structured interaction with the community. In addition to regular lecture hours, students will be involved in learning by doing through real projects and integration with the local population and territory in order to remove cultural and learning barriers as well as to develop a strong likelihood for success in life. The experiential learning hours are fully supervised by instructors who track students step by step during their learning experience, monitor and advise according to student needs, and support student initiative. This unique learning model allows students to benefit from an all-encompassing educational experience based on theory and practice in real enterprises, learning of comprehensive operational processes, problem-solving, leadership, and management. Prerequisites: Introduction to Management or equivalent.

3 semester credits. Pastry Art finds its greatest expression in the production of entremets. Pastry Chefs all around the world use entremets to create their signature collections and their fame.
The course will focus on the application of dedicated mousse bases, textural inserts, “cremoso”, cremeaux, buttercreams, supremes, alcohol application. An emphasis will be put in the development of tartlet entremets, application of vegetables, spices and exotic ingredients and the creation of room temperature entremets. This course is entirely dedicated to the application of all advanced and master pastry techniques for the creation of what can be considered to be the business card of a Pastry Chef.




 This course consists of experiential learning hours with our Community Engagement Member Institutions (CEMI). CEMI are dynamic learning environments created to foster learning through a structured interaction with the community. In addition to regular lecture hours, students will be involved in learning by doing through real projects and integration with the local population and territory in order to remove cultural and learning barriers as well as to develop a strong likelihood for success in life. The experiential learning hours are fully supervised by instructors who track students step by step during their learning experience, monitor and advise according to student needs, and support student initiative. This unique learning model allows students to benefit from an all-encompassing educational experience based on theory and practice in real enterprises, learning of comprehensive operational processes, problem-solving, leadership, and management. Prerequisites: Master Italian Pastry Arts II or equivalent.

3 semester credits. This graduate-level course is aimed at students who are willing to engage in a career in the field of international education, and who wish to acquire relevant perspectives and skills to teach classes to an international audience, both abroad and in their home country. The course will provide a theoretical background on most up-to-date and engaging teaching strategies to address a multicultural class, as well as a hands-on case-study based framework of elements of reference to build effective and stimulating teaching situations, with consistent reference to both didactic and educational objectives of a course. This course is made unique due to its connection with the three main educational assets implemented as core educational values by FUA-AUF: cultural integration, community engagement, and experiential learning. Experiential learning at FUA-AUF rethinks the concepts of the classroom and field experiences as related rather than distinct environments. The classroom is an on-going environment that extends beyond the physical spaces of lecture halls and laboratories; classroom learning is applied to the outer world. Field experiences must be rooted in academic contexts and give back to classroom learning a wider perspective of taught knowledge. Experiential learning is an active and lasting contribution, based on cultural integration, of international student perspectives to the local culture, and vice versa. Outreach and collaboration with the community increase awareness and expand an engaged knowledge of the local territory. Therefore, FUA-AUF offers a unique learning model that allows students to benefit from an all-encompassing educational experience based on theory and practice applied to real-life situations while learning comprehensive operational processes, problem-solving strategies, and leadership and management skills. Course topics provide a theoretical framework for engaging teaching strategies for the multicultural classroom. Hands-on approaches and case studies of effective and stimulating teaching situations will be covered, with consistent reference to the didactic objective of a course. The course is unique for the exploration of FUA-AUF’s approach to experiential learning: experiential learning (EL), field learning (FL), and service learning (SL). Cultural integration through outreach and collaboration with the community encourages an active exchange between student and local perspectives as an important basis for an active contribution of EL-FL-SL in the learning path. Participants of this course will learn how the teaching experience represents one of the many components of the overall study abroad experience in order to acquire the necessary expertise to manage international learning environments in a dynamic and community-geared context of cultural integration. This course includes experiential learning hours with our Community Engagement Member Institutions (CEMI). CEMI are dynamic learning environments created to foster learning through a structured interaction with the community. In addition to regular lecture hours, students will be involved in learning by doing through real projects and integration with the local population and territory in order to remove cultural and learning barriers as well as to develop a strong likelihood for success in life. The experiential learning hours are fully supervised by instructors who track students step by step during their learning experience, monitor and advise according to student needs, and support student initiative. This unique learning model allows students to benefit from an all-encompassing educational experience based on theory and practice in real enterprises, learning of comprehensive operational processes, problem-solving, leadership, and management. Prerequisites: Open to individuals who have completed an undergraduate degree or are currently enrolled in a graduate-level program.

6 semester credits. This course addresses the new professional shopper profile by examining both the customer-oriented features of the industry as well as the general business principles of the fashion industry. Topics analyze the profession of the personal shopper, understanding the nature of services provided, as well as the strategies advised to clients from wardrobe analysis and purchasing. During the course, students will discuss fashion both in relationship to fashion history and international trends as well as communication and protocol for special occasions such as events. The final part of the class will include career guidance and marketing and promotion principles to build a customer base. This course includes experiential learning hours with our Community Engagement Member Institutions (CEMI). CEMI are dynamic learning environments created to foster learning through a structured interaction with the community. In addition to regular lecture hours, students will be involved in learning by doing through real projects and integration with the local population and territory in order to remove cultural and learning barriers as well as to develop a strong likelihood for success in life. The experiential learning hours are fully supervised by instructors who track students step by step during their learning experience, monitor and advise according to student needs, and support student initiative. This unique learning model allows students to benefit from an all- encompassing educational experience based on theory and practice in real enterprises, learning of comprehensive operational processes, problem-solving, leadership, and management.

6 semester credits. This course teaches students how to create and develop fashion collections for diverse markets by using appropriate research techniques, project development methods, sketching and rendering techniques. Collections will be structured and organized in a professional manner from customer research and trend forecasting to the creation of mood boards and the selection of materials and colors. Throughout the course students will be invited to develop and test communication skills in order to learn how to assertively communicate collections values. The ultimate goal of the course is to design, create, and prototype a final collection. Field visits to museums and fashion design studios will stimulate the student’s creativity and are an essential part of the course. This course includes experiential learning hours with our Community Engagement Member Institutions (CEMI). CEMI are dynamic learning environments created to foster learning through a structured interaction with the community. In addition to regular lecture hours, students will be involved in learning by doing through real projects and integration with the local population and territory in order to remove cultural and learning barriers as well as to develop a strong likelihood for success in life. The experiential learning hours are fully supervised by instructors who track students step by step during their learning experience, monitor and advise according to student needs, and support student initiative. This unique learning model allows students to benefit from an all-encompassing educational experience based on theory and practice in real enterprises, learning of comprehensive operational processes, problem-solving, leadership, and management. Prerequisites: Fashion Design Major Junior Standing or equivalent skills in sketching, sewing, and patternmaking.

6 semester credits. This course represents the advanced level exploration of fashion design studio topic. The course focuses on the study of the fashion industry with emphasis on design and construction. Students develop their designs by exploring and analysing the roles of research, design development, and editing in the fashion design process focusing on economic, and cultural contexts. Concepts are applied with hands-on learning experiences as students study textiles, fashion design, apparel construction, consumer behaviour, products, and materials of the fashion industry.
 This course includes experiential learning hours with our Community Engagement Member Institutions (CEMI). CEMI are dynamic learning environments created to foster learning through a structured interaction with the community. In addition to regular lecture hours, students will be involved in learning by doing through real projects and integration with the local population and territory in order to remove cultural and learning barriers as well as to develop a strong likelihood for success in life. The experiential learning hours are fully supervised by instructors who track students step by step during their learning experience, monitor and advise according to student needs, and support student initiative. This unique learning model allows students to benefit from an all-encompassing educational experience based on theory and practice in real enterprises, learning of comprehensive operational processes, problem-solving, leadership, and management. Prerequisites: Fashion Design Studio I, or equivalent.

6 semester credits. 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. Critiquing and creating titles and subtitles is also covered. This course includes experiential learning hours with our Community Engagement Member Institutions (CEMI). CEMI are dynamic learning environments created to foster learning through a structured interaction with the community. In addition to regular lecture hours, students will be involved in learning by doing through real projects and integration with the local population and territory in order to remove cultural and learning barriers as well as to develop a strong likelihood for success in life. The experiential learning hours are fully supervised by instructors who track students step by step during their learning experience, monitor and advise according to student needs, and support student initiative. This unique learning model allows students to benefit from an all-encompassing educational experience based on theory and practice in real enterprises, learning of comprehensive operational processes, problem-solving, leadership, and management.

3 semester credits. The course explores the educational theories and best practices that allowed contemporary generations to transition away from the traditional lecture environment of frontal classes. Topics focus on how emerging forms of education engage in the local cultural heritage through projects aimed at giving back to the community through volunteering, exploration, and service. Students will understand the management, organization. and philosophy of innovative teaching methodologies. This class includes experiential learning hours in the areas of field learning, service learning, and community service.

3 semester credits. Students will perform and operate firsthand Wine and Food Pairing along with Wine Service at real events. 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. This class includes experiential learning hours. In addition to regular lecture hours, students will be involved in learning by doing through real projects and integration with the local population and territory in order to remove cultural and learning barriers as well as to develop a strong likelihood for success in life. The experiential learning hours are fully supervised by instructors who track students step by step during their learning experience, monitor and advise according to student needs, and support student initiative. This unique learning model allows students to benefit from an all-encompassing educational experience based on theory and practice in real enterprises, learning of comprehensive operational processes, problem-solving, leadership, and management.

3 semester credits. This course provides students with skills and knowledge of the organization, equipment, and responsibilities of the "cold kitchen” focusing on its three main areas: catering and reception foods, plated appetizers and buffet displays. After an introduction about the history and development of the Garde manger profession, students will learn the fundamentals of the cold kitchen including presentation and plating techniques, cold salads, gourmet sandwich production, mousses, sauces and dressings, dairy product service and application, and cold soups. Emphasis will be placed on cold meats and seafood fabrication and presentation, including all safety and sanitation requirements necessary to guarantee a good and, at the same time, safe food service.
Students will learn preparation, timing, and plating native to the banquet kitchen and will experience menu and plate development in order to operate successfully in the catering and reception businesses. The hands-on experience will guarantee students a profound understanding of the Garde Manger profession and constantly increasing skills.
 This course consists of experiential learning hours with our Community Engagement Member Institutions (CEMI). CEMI are dynamic learning environments created to foster learning through a structured interaction with the community. In addition to regular lecture hours, students will be involved in learning by doing through real projects and integration with the local population and territory in order to remove cultural and learning barriers as well as to develop a strong likelihood for success in life. The experiential learning hours are fully supervised by instructors who track students step by step during their learning experience, monitor and advise according to student needs, and support student initiative. This unique learning model allows students to benefit from an all-encompassing educational experience based on theory and practice in real enterprises, learning of comprehensive operational processes, problem-solving, leadership, and management. Prerequisites: Four semesters of Culinary Arts course work or equivalent.

3 semester credits. This course provides students with skills and knowledge of the organization, equipment, and responsibilities of the "cold kitchen” focusing on its three main areas: catering and reception foods, plated appetizers and buffet displays. Students are introduced to and will prepare fingerfoods and canapés, pates and terrines, as well as basic charcuterie items while focusing on the total utilization of the product. Curing and smoking for preservation will be applied to both meat and seafood allowing students to appreciate the potential of salt as a preservation technique and as a source of flavor development. Students will learn and practice homemade sausages and fresh cheeses production, mousseline pates, and aspics including all safety and sanitation requirements to guarantee a good and, at the same time, safe food service.
Students will learn preparation, timing, and plating native to the banquet kitchen and will experience menu and plate development in order to operate successfully in the catering and reception businesses. The hands-on experience will guarantee students a profound understanding of the Garde Manger profession and constantly increasing skills.
 This course consists of experiential learning hours with our Community Engagement Member Institutions (CEMI). CEMI are dynamic learning environments created to foster learning through a structured interaction with the community. In addition to regular lecture hours, students will be involved in learning by doing through real projects and integration with the local population and territory in order to remove cultural and learning barriers as well as to develop a strong likelihood for success in life. The experiential learning hours are fully supervised by instructors who track students step by step during their learning experience, monitor and advise according to student needs, and support student initiative. This unique learning model allows students to benefit from an all-encompassing educational experience based on theory and practice in real enterprises, learning of comprehensive operational processes, problem-solving, leadership, and management. Prerequisites: Cold Kitchen and the Art of Plating: Grade Manger I or equivalent.

4 semester credits. This course will approach Christianity both as an institution and as an intellectual tradition from a historical point of view. Course topics will focus on the roots of Christianity, Christianity during the Roman Empire, the Medieval church, the Papacy, monasticism, the schism between the Western and Eastern Churches, the Protestant Reformation and the Counter-Reformation, as well as the challenges faced by contemporary Christianity. The course will include visits to churches and monasteries in Florence. This course includes service learning hours within the Florentine Community. Service learning is a method that incorporates intentional learning with service to the community, in which the service component functions as a reflection on classroom learning for all tasks performed. In addition to regular class hours, students will be involved in a volunteer project for the entire session that integrates them in the local community in order to remove barriers and gain a sense of social responsibility. The acquisition of new skills and knowledge obtained in the service learning environment outside the classroom will enrich the learning experience and contribute to personal and emotional growth, as well as cultural consciousness, to develop a greater sense of a global citizenship and sensitivity to the needs of others. Students are guided through the experience by the non-profit association supervisor and the service learning coordinator to enhance outcomes both inside and outside the classroom. The contribution to the association is not only crucial to a deeper understanding of course topics but also allows for a greater sense of belonging in the community, allowing for students to acquire a heightened awareness of emotional intelligence that enhances the classroom learning experience.

6 semester credits. This course examines two critical areas of hospitality management such as management operations and front office procedures. In the first part of the course, students will examine the industry from a managerial perspective by covering the business procedures, accounting controls, legal issues, and policies. Such topics are necessary in order to effectively manage hospitality structures such as hotels, resorts, restaurants, and clubs. The second half of the course focuses on front office procedures from business flow to reservation 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 from a service-oriented perspective. This course includes experiential learning hours with our Community Engagement Member Institutions (CEMI). CEMI are dynamic learning environments created to foster learning through a structured interaction with the community. In addition to regular lecture hours, students will be involved in learning by doing through real projects and integration with the local population and territory in order to remove cultural and learning barriers as well as to develop a strong likelihood for success in life. The experiential learning hours are fully supervised by instructors who track students step by step during their learning experience, monitor and advise according to student needs, and support student initiative. This unique learning model allows students to benefit from an all-encompassing educational experience based on theory and practice in real enterprises, learning of comprehensive operational processes, problem-solving, leadership, and management.

6 semester credits. This course introduces contemporary technologies for producing photographic images. Approaching the medium in its current complex and pluralistic state, students explore a variety of photographic concepts and techniques. The fundamentals of using a digital camera including manual exposure and lighting are stressed. The course also introduces seeing, thinking, and creating with a critical mind and eye in a foreign environment (Italy) to provide understanding of the construction and manipulation of photographic form and meaning. During the first half of the course assignments, lectures, readings progressively build on each other to provide students with a comprehensive understanding of camera functions (manual mode) and processing techniques. The second half of the course will focus on weaving the techniques with specific photographic concepts via assignments. NOTE: This course is for beginners. The first half of the course will be devoted to understanding camera functions. During this period assignments will emphasize basic camera functions in manual mode. This course includes experiential learning hours with our Community Engagement Member Institutions (CEMI). CEMI are dynamic learning environments created to foster learning through a structured interaction with the community. In addition to regular lecture hours, students will be involved in learning by doing through real projects and integration with the local population and territory in order to remove cultural and learning barriers as well as to develop a strong likelihood for success in life. The experiential learning hours are fully supervised by instructors who track students step by step during their learning experience, monitor and advise according to student needs, and support student initiative. This unique learning model allows students to benefit from an all-encompassing educational experience based on theory and practice in real enterprises, learning of comprehensive operational processes, problem-solving, leadership, and management.

6 semester credits. This course is designed for students who have learned the basic skills of introductory digital photography and would like to further advance their knowledge. A focus on visual and conceptual aspects of photography will be a major topic in this course in addition to refinement of up-to-date techniques. Students are involved in more complex and challenging photography projects and begin to experiment with their personal vision identities and expressions. This course will constitute the differences of “making” vs “taking” a photograph or producing vs consuming images. Critical visual analysis of both contemporary photographic work as well as arming the students with technical and conceptual tools will help the student build an understanding of photographs. Students will work on several long term projects. This course includes experiential learning hours with our Community Engagement Member Institutions (CEMI). CEMI are dynamic learning environments created to foster learning through a structured interaction with the community. In addition to regular lecture hours, students will be involved in learning by doing through real projects and integration with the local population and territory in order to remove cultural and learning barriers as well as to develop a strong likelihood for success in life. The experiential learning hours are fully supervised by instructors who track students step by step during their learning experience, monitor and advise according to student needs, and support student initiative. This unique learning model allows students to benefit from an all-encompassing educational experience based on theory and practice in real enterprises, learning of comprehensive operational processes, problem-solving, leadership, and management. Prerequisites: This is an intermediate course. Knowledge of camera functions is required. Portfolio submission recommended.Course projects and activities will contribute with the journalism activities of Blending, the magazine of AUF’s campus press Ingorda.

3 semester credits. This course focuses on specific aspects of traditional Italian food preparations. Italian cuisine is characterized by regional recipe styles that are deeply rooted in the availability of local ingredients and diverse cultures and influences ranging from the north to south that have developed over the centuries. Despite the varying influences and differences, we can define general guidelines that some preparations have in common and at same time compare similar recipes to understand the reasons for divergence according to the areas of Italy. Special emphasis will be placed on seafood cuisine specialties, deep-frying methods, the use of bread in traditional cuisine, as well as the comparison of recipes related to important celebrations (such as stuffed roasts, timballi or savory pies) and everyday specialties. Local cuisines will be analyzed in order to better understand the origins and features of specific dishes and their role in Italian gastronomic traditions. The traditional “cucina povera” will be described and compared to preparations that once were symbols of the aristocratic society. Students will be introduced to these local creations through hands-on experience, tastings, and the composition of traditional menus for Friday à la carte special projects at Ganzo. Prerequisites: Culinary Arts majors only.

3 semester credits. This course is aimed at developing and producing the second magazine project after the first semiannual edition. Students will be challenged to explore deeper and more complex topics related to Florence as well as to take on a leadership role for editorial content and overall magazine layout design. Course projects and activities will interact with the journalism activities of Blending, the magazine of FUA's campus press Ingorda. This project requires additional hours outside of regularly scheduled class times. 
 This course includes experiential learning hours with our Community Engagement Member Institutions (CEMI). CEMI are dynamic learning environments created to foster learning through a structured interaction with the community. In addition to regular lecture hours, students will be involved in learning by doing through real projects and integration with the local population and territory in order to remove cultural and learning barriers as well as to develop a strong likelihood for success in life. The experiential learning hours are fully supervised by instructors who track students step by step during their learning experience, monitor and advise according to student needs, and support student initiative. This unique learning model allows students to benefit from an all-encompassing educational experience based on theory and practice in real enterprises, learning of comprehensive operational processes, problem-solving, leadership, and management. Prerequisites: A layout design course, publishing course, or equivalent.

3 semester credits. For human food not only sustains life but also defines identity in numerous ways. Food is an essential aspect of culture and has an evolution and development that begins with human history.  The course offers students an overview of Mediterranean cuisine identifying different macro areas and analyzing them starting from historical and cultural background with special emphasis on the different cuisines of the countries facing the Mediterranean sea, their mutual and external influences, and the traditions they developed during centuries. Students will learn about food in Ancient Mediterranean society and the influence of geography, culture, religions on all the changes involving food and food production. The Course will also include an overview of the cuisines of Sicily, Sardinia, Puglia, Liguria as the most representative examples of the mediterranean diet.
Emphasis will be placed on ingredients, flavor profiles, preparations, and representative techniques of the most important mediterranean cuisines. This course consists of experiential learning hours with our Community Engagement Member Institutions (CEMI). CEMI are dynamic learning environments created to foster learning through a structured interaction with the community. In addition to regular lecture hours, students will be involved in learning by doing through real projects and integration with the local population and territory in order to remove cultural and learning barriers as well as to develop a strong likelihood for success in life. The experiential learning hours are fully supervised by instructors who track students step by step during their learning experience, monitor and advise according to student needs, and support student initiative. This unique learning model allows students to benefit from an all-encompassing educational experience based on theory and practice in real enterprises, learning of comprehensive operational processes, problem-solving, leadership, and management.  Prerequisites: Culinary Arts majors only.

This course includes lectures on typical Italian products that make the Mediterranean diet the symbol of healthy living: olive oil, pasta, rice, polenta, etc. The food pyramid will be analyzed and compared with the everyday food of Italian homes. Lectures will be complemented by student cooking labs and/or tastings. Hands-on preparation features typical dishes of the Mediterranean diet. This course includes experiential learning hours with our Community Engagement Member Institutions (CEMI). CEMI are dynamic learning environments created to foster learning through a structured interaction with the community. In addition to regular lecture hours, students will be involved in learning by doing through real projects and integration with the local population and territory in order to remove cultural and learning barriers as well as to develop a strong likelihood for success in life. The experiential learning hours are fully supervised by instructors who track students step by step during their learning experience, monitor and advise according to student needs, and support student initiative. This unique learning model allows students to benefit from an all-encompassing educational experience based on theory and practice in real enterprises, learning of comprehensive operational processes, problem-solving, leadership, and management.

6 semester credits. Multimedia Studio focuses on the experience of producing complete contemporary artistic multimedia works in a project-based environment. Through a variety of media-related hardware and software, hands-on learning and practice students acquire the necessary skills for their advanced projects. An integral part of this course focuses on video mapping and provides students with practical exercises and selected reading that enhance the acquisition of theoretical concepts relevant to all digital arts and to video mapping in particular. This course includes experiential learning hours with our Community Engagement Member Institutions (CEMI). CEMI are dynamic learning environments created to foster learning through a structured interaction with the community. In addition to regular lecture hours, students will be involved in learning by doing through real projects and integration with the local population and territory in order to remove cultural and learning barriers as well as to develop a strong likelihood for success in life. The experiential learning hours are fully supervised by instructors who track students step by step during their learning experience, monitor and advise according to student needs, and support student initiative. This unique learning model allows students to benefit from an all-encompassing educational experience based on theory and practice in real enterprises, learning of comprehensive operational processes, problem-solving, leadership, and management. Prerequisites: Multimedia Studio I or equivalent.

6 semester credits. This course begins by focusing on the social and environmental issues central to the debates, forums, events, and activities taking place within both public and private sectors. An important issue to be analyzed is how the emphasis on "doing" and "contributing" does not does not always account for increasing awareness or properly processing non-profit operations. Considering that fundraising is based on communication and the promotion of activities allows the public to be involved and generates a higher level of support, the course presents digital and non-conventional marketing tools for more effective outreach. Students apply social marketing, lab activities, and real-life situations through collective participation in order to foster and conceive an effective approach to wider contexts such as ICT in non-profit marketing. This course includes experiential learning hours with our Community Engagement Member Institutions (CEMI). CEMI are dynamic learning environments created to foster learning through a structured interaction with the community. In addition to regular lecture hours, students will be involved in learning by doing through real projects and integration with the local population and territory in order to remove cultural and learning barriers as well as to develop a strong likelihood for success in life. The experiential learning hours are fully supervised by instructors who track students step by step during their learning experience, monitor and advise according to student needs, and support student initiative. This unique learning model allows students to benefit from an all-encompassing educational experience based on theory and practice in real enterprises, learning of comprehensive operational processes, problem-solving, leadership, and management. Prerequisites: Introduction to Marketing.

6 semester credits. The best way to get to know a city is to explore it by foot, wander its streets, gain confidence with its social life and surroundings, breathe in every corner of it, and be captured by the unique views, perfumes, and, especially in Italy, the food. Jean Brunhes wrote “To eat is to incorporate a territory” mainly because food, its ingredients, and the rituals connected to it, have represented the mirror of society since ancient times. This course offers a unique opportunity to immerse oneself into Florentine gastronomy and cultural background through neighborhood walks and tastings, using the city as one of most beautiful classrooms. Walking will give students the opportunity to see things that they otherwise would never see and to taste what’s hidden in between the tourist food attractions. Going by foot means to stumble across areas of the city that are not always intended for tourists, maybe less fancy or famous, perhaps calmer and more beautiful, possibly with the best food ever tasted, along with neighborhood stories and curiosities to be discovered in tiny galleries or in hidden food and wine shops. Florence and its treasures are ready to be unveiled. Classes include tastings in gelaterie, gastronomie, enoteche, visits to food-related city spots, and suggestive walks in the secret Florence. The course is intended to provide academic knowledge through guided field learning activities that include research, on-site involvement, and topic assessment for each food and wine themed walk in Florence. The classroom approach of this course is based on experiencing the city of Florence as the academic space for learning and engagement. Classes are not held in a traditional, frontal-style setting; each lesson is carefully mapped for curricular content and featured locations: lectures, observations, exercises, analysis, and reflections on presented topics are held in relevant sites that are accounted for in the academic planning, syllabus, and related course material. Coursework and submissions will be regularly assessed on the MyFUA platform through daily assignments in addition to exams, papers, and projects. Learning through the on-site classroom approach fosters a deeper understanding of the cultural environment of Florence and how it is related to the subject of study represented by the course, and allows the overall experience to contribute to the students' academic and personal enrichment. This course includes experiential learning hours with our Community Engagement Member Institutions (CEMI). CEMI are dynamic learning environments created to foster learning through a structured interaction with the community. In addition to regular lecture hours, students will be involved in learning by doing through real projects and integration with the local population and territory in order to remove cultural and learning barriers as well as to develop a strong likelihood for success in life. The experiential learning hours are fully supervised by instructors who track students step by step during their learning experience, monitor and advise according to student needs, and support student initiative. This unique learning model allows students to benefit from an all-encompassing educational experience based on theory and practice in real enterprises, learning of comprehensive operational processes, problem-solving, leadership, and management.

6 semester credits. This course introduces a fundamental area of study in the hospitality industry. Students will study the concepts and procedures of food and beverage control systems, cost control, operating budgets, and the effective management of food and beverage operations and cycles. Cost calculation, menu planning, storage, receiving, profit and budget forecasting, labor costs, service payment systems, and other topic-specific areas will be covered. This course includes experiential learning hours with our Community Engagement Member Institutions (CEMI).  CEMI are dynamic learning environments created to foster learning through a structured interaction with the community. In addition to regular lecture hours, students will be involved in learning by doing through real projects and integration with the local population and territory in order to remove cultural and learning barriers as well as to develop a strong likelihood for success in life. The experiential learning hours are fully supervised by instructors who track students step by step during their learning experience, monitor and advise according to student needs, and support student initiative. This unique learning model allows students to benefit from an all-encompassing educational experience based on theory and practice in real enterprises, learning of comprehensive operational processes, problem-solving, leadership, and management. 

3 semester credits. This course focuses on the application of advanced baking and pastry techniques, the development of recipe-balancing formulas, and the full immersion in pastry lab management and organization. Students will experience advanced preparations such as financier cake, dacquoise, frangipane cream, ganache and meringue-based mousses. These techniques will be applied to the composition of entremets. The course will also focus on specialty preparations that require particular production methods or equipment: marrons glacées, macarons, molecular ice creams, and modernist spongecakes. During designated intersessions weeks, the course will be structured as a workshop on laminated doughs, savory creations, panettone, and pandoro. Students will be asked to contribute proactive participation through EL hours to the organization and management of the Pastry Lab. This course consists of experiential learning hours with our Community Engagement Member Institutions (CEMI). CEMI are dynamic learning environments created to foster learning through a structured interaction with the community. In addition to regular lecture hours, students will be involved in learning by doing through real projects and integration with the local population and territory in order to remove cultural and learning barriers as well as to develop a strong likelihood for success in life. The experiential learning hours are fully supervised by instructors who track students step by step during their learning experience, monitor and advise according to student needs, and support student initiative. This unique learning model allows students to benefit from an all-encompassing educational experience based on theory and practice in real enterprises, learning of comprehensive operational processes, problem-solving, leadership, and management. Prerequisites: Baking and Pastry majors only.

6 semester credits. 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 will be offered through the possibility of collaborating on ongoing publishing projects of the Institution. This class includes experiential learning with CEMI. Prerequisites: A background in layout design and an introductory course in publishing are highly recommended. This course includes experiential learning hours with our Community Engagement Member Institutions (CEMI). CEMI are dynamic learning environments created to foster learning through a structured interaction with the community. In addition to regular lecture hours, students will be involved in learning by doing through real projects and integration with the local population and territory in order to remove cultural and learning barriers as well as to develop a strong likelihood for success in life. The experiential learning hours are fully supervised by instructors who track students step by step during their learning experience, monitor and advise according to student needs, and support student initiative. This unique learning model allows students to benefit from an all- encompassing educational experience based on theory and practice in real enterprises, learning of comprehensive operational processes, problem-solving, leadership, and management. Prerequisites: A background in layout design and an introductory course in publishing are highly recommended.

6 semester credits. This course is the first out of three about Professional Cooking and its aim is to introduce students to culinary fundamentals.
The structure of the classical kitchen will be compared to the contemporary one in order to understand the differences in the organization of the brigade. The role of the Chef will be explained and discussed.
Tools and equipment use, weights, measures and recipe conversion will be explained and practiced.
 This course will provide the first basic information about seasonings and flavorings and the application of herbs and spices in the kitchen.
 Students will approach cooking thanks to a careful analysis of knife skills, principles of cooking and basic cooking techniques, that include eggs, vegetables, pasta and meat cookery. Special emphasis will be placed on methods and procedures rather than on the complete preparation of finished dishes. A special focus will be put on kitchen cleaning, sanitation, maintenance and personal safety. This course includes experiential learning hours with our Community Engagement Member Institutions (CEMI). CEMI are dynamic learning environments created to foster learning through a structured interaction with the community. In addition to regular lecture hours, students will be involved in learning by doing through real projects and integration with the local population and territory in order to remove cultural and learning barriers as well as to develop a strong likelihood for success in life. The experiential learning hours are fully supervised by instructors who track students step by step during their learning experience, monitor and advise according to student needs, and support student initiative. This unique learning model allows students to benefit from an all-encompassing educational experience based on theory and practice in real enterprises, learning of comprehensive operational processes, problem-solving, leadership, and management. 

6 semester credits. With the advance of technological innovation and the increased availability of products, it has become easier to notice when bad product design happens. But what makes a design good or bad? This advanced course in product design allows students to answer such a question by exploring this still-evolving discipline from a number of perspectives. The course objective is for students to demonstrate the knowledge and skills needed to work professionally as a product designer. Students are invited to independently explore the problem area, define relevant design problems and plan the further design work. During the course, students build on previously acquired knowledge relative to the design process and apply their skills by undertaking real-world product design problem-solving projects. As part of the course assessment, students are expected to account for the design process, argue for relevant facts, social context and a user focus to justify the methods, techniques and tools used to perform, explain and visualize the process and the result. This course includes Fab Lab studio hours. This course includes experiential learning hours with our Community Engagement Member Institutions (CEMI). CEMI are dynamic learning environments created to foster learning through a structured interaction with the community. In addition to regular lecture hours, students will be involved in learning by doing through real projects and integration with the local population and territory in order to remove cultural and learning barriers as well as to develop a strong likelihood for success in life. The experiential learning hours are fully supervised by instructors who track students step by step during their learning experience, monitor and advise according to student needs, and support student initiative. This unique learning model allows students to benefit from an all-encompassing educational experience based on theory and practice in real enterprises, learning of comprehensive operational processes, problem-solving, leadership, and management. Prerequisites: Introduction to Product Design or equivalent.

6 semester credits. The aim of this course is to provide students with the basic knowledge of professional property management. Students will become familiar with the different management methods, such as ownership and subleases, as well as the new specific insurance practices for the tourist rental market. This course focuses on major functions of property managers, and details specific practices and problems in managing a variety of properties, such as residential, retail and industrial ones. Students will also learn how to manage maintenance, construction, insurance, and relations with tenants. This course includes experiential learning hours with our Community Engagement Member Institutions (CEMI). CEMI are dynamic learning environments created to foster learning through a structured interaction with the community. In addition to regular lecture hours, students will be involved in learning by doing through real projects and integration with the local population and territory in order to remove cultural and learning barriers as well as to develop a strong likelihood for success in life. The experiential learning hours are fully supervised by instructors who track students step by step during their learning experience, monitor and advise according to student needs, and support student initiative. This unique learning model allows students to benefit from an all-encompassing educational experience based on theory and practice in real enterprises, learning of comprehensive operational processes, problem-solving, leadership, and management.

6 semester credits. This is an introductory course on the planning and furnishing of interiors. Students will be introduced to the basic vocabulary, skills /techniques, practices and context of interior design through the vehicle of a series of small abstract projects. The course introduces students to basic interior design principles, theory and conceptual processes. The emphasis is on creating small-scale environments based on the interaction of the individual with the environment. Human scale, movement, circulation and fundamental form making will be explored. Site trips are an integral part of the course curriculum. This course includes experiential learning hours with our Community Engagement Member Institutions (CEMI). CEMI are dynamic learning environments created to foster learning through a structured interaction with the community. In addition to regular lecture hours, students will be involved in learning by doing through real projects and integration with the local population and territory in order to remove cultural and learning barriers as well as to develop a strong likelihood for success in life. The experiential learning hours are fully supervised by instructors who track students step by step during their learning experience, monitor and advise according to student needs, and support student initiative. This unique learning model allows students to benefit from an all-encompassing educational experience based on theory and practice in real enterprises, learning of comprehensive operational processes, problem-solving, leadership, and management.

6 semester credits. This course is a study of bakery operations and management as practiced in a pastry shop environment. Studies focus on the various pastry shop components and front/back of the house areas. Front of the house emphasizes customer service, space management and maintenance, retail display, client relations, and ordering strategies. An introductory approach to the back of the house is considered in terms of equipment handling, supplies, production types, yields, formula conversions, dessert menu planning, and the handling of special requests and events. Safety and sanitation are examined for proper practice and application in the pastry shop. Students will gain familiarity with dessert categories and how they are positioned within the baking industry. This course includes experiential learning hours with our Community Engagement Member Institutions (CEMI). CEMI are dynamic learning environments created to foster learning through a structured interaction with the community. In addition to regular lecture hours, students will be involved in learning by doing through real projects and integration with the local population and territory in order to remove cultural and learning barriers as well as to develop a strong likelihood for success in life. The experiential learning hours are fully supervised by instructors who track students step by step during their learning experience, monitor and advise according to student needs, and support student initiative. This unique learning model allows students to benefit from an all-encompassing educational experience based on theory and practice in real enterprises, learning of comprehensive operational processes, problem-solving, leadership, and management.

6 semester credits. This advanced-level course provides students with the tools required by interior design planning in accordance with sustainability principles. Starting from previously covered topics and the study of significant contemporary designers, students will analyze new sustainable materials and the techniques of reuse and renovation for non-residential large-scale interior design projects involving structures such as a former industrial building and community-based projects. During the project definition phase, students will experiment with the architectural and design approaches to waste reduction, reuse of space, and material recycling. Through critical thinking, students will acquire competency and knowledge of high-performance sustainable materials from a sustainable perspective. This course includes experiential learning hours with our Community Engagement Member Institutions (CEMI). CEMI are dynamic learning environments created to foster learning through a structured interaction with the community. In addition to regular lecture hours, students will be involved in learning by doing through real projects and integration with the local population and territory in order to remove cultural and learning barriers as well as to develop a strong likelihood for success in life. The experiential learning hours are fully supervised by instructors who track students step by step during their learning experience, monitor and advise according to student needs, and support student initiative. This unique learning model allows students to benefit from an all-encompassing educational experience based on theory and practice in real enterprises, learning of comprehensive operational processes, problem-solving, leadership, and management. Prerequisites: Project for Sustainable Interior Design I.

3 semester credits. This course offers an advanced approach to pastry production with a survey of the main preparation techniques used in classic dessert production. Starting from previously acquired knowledge students will develop their skills in the production of pastry and pie doughs and they will be introduced to an advanced level of spongecake recipes. The course will also introduce puff pastry, baked custards, buttercream, sauces and glazes. Souffles, bavarian mousse and pate a bombe based mousse will be thoroughly covered. Students will learn to use basic finishing methods by applying glazes, filling pastries, creating simple sauces and presenting products for service. This course consists of experiential learning hours with our Community Engagement Member Institutions (CEMI). CEMI are dynamic learning environments created to foster learning through a structured interaction with the community. In addition to regular lecture hours, students will be involved in learning by doing through real projects and integration with the local population and territory in order to remove cultural and learning barriers as well as to develop a strong likelihood for success in life. The experiential learning hours are fully supervised by instructors who track students step by step during their learning experience, monitor and advise according to student needs, and support student initiative. This unique learning model allows students to benefit from an all-encompassing educational experience based on theory and practice in real enterprises, learning of comprehensive operational processes, problem-solving, leadership, and management. Prerequisites: Baking Techniques I or equivalent.

3 semester credits. This course focuses on developing students approach to professional kitchen organization from all different points of view: HACCP standards, equipment maintenance, food receiving and storing, mise en place settings, accurate plating style, importance of timing and menu planning for an organized production. Students will be involved in managing the restaurant kitchen acting like chefs de partie under the direct supervision of the Chef Instructor. Special emphasis will be dedicated to understanding concepts like interpretation and revision of typical Italian recipes in order to create and produce menus that represent the evolution of traditional cuisine. Students will apply the previously learned skills to develop balanced menus and will prepare dry and moist marinades, contemporary risotto styles, and complex classical sauces. The course includes three workshops, held during the semester intersessions, to offer a full-immersion in meat butchering and traditional Italian meat cookery, traditional offal cuisine and traditional Italian fresh pasta and related sauces production. This course consists of experiential learning hours with our Community Engagement Member Institutions (CEMI). CEMI are dynamic learning environments created to foster learning through a structured interaction with the community. In addition to regular lecture hours, students will be involved in learning by doing through real projects and integration with the local population and territory in order to remove cultural and learning barriers as well as to develop a strong likelihood for success in life. The experiential learning hours are fully supervised by instructors who track students step by step during their learning experience, monitor and advise according to student needs, and support student initiative. This unique learning model allows students to benefit from an all-encompassing educational experience based on theory and practice in real enterprises, learning of comprehensive operational processes, problem-solving, leadership, and management. Prerequisites: Four semesters of Culinary Arts course work or equivalent. Special note: This course includes mandatory team projects throughout the academic session.

3 semester credits. This course represents the definitive experience for students approaching the world of professional cooking and professionals that want to perfect their skills in contemporary cuisine.
The course will provide a deeper insight into the preparation of contemporary dishes and will allow students to put their skills into practice in Italian restaurant settings. Along with learning advanced contemporary cooking techniques, students will manage the kitchen acting as sous chefs on a rotating basis, reporting directly to the Chef instructor and collaborating with the operational organization of the kitchen brigade. Students are asked to organize inventories and food cost control operations, guarantee the regular compilation of HACCP documents and provide an equipment maintenance schedule. The topics covered will include cold smoking application, the use of whipping syphon and contemporary style sauces.
Emphasis will be placed on new culinary trends and the developing branch of food pairing in order to broaden students knowledge of flavor combinations thanks to a scientific approach to tastes and flavors.
The course includes four workshops, held during the semester intersessions, to offer a full-immersion in specialty fresh pasta production, traditional Italian seafood cuisine, gourmet vegetables cuisine and management of a daily market menu, plus a traditional Italian pastry experience.
 This course consists of experiential learning hours with our Community Engagement Member Institutions (CEMI). CEMI are dynamic learning environments created to foster learning through a structured interaction with the community. In addition to regular lecture hours, students will be involved in learning by doing through real projects and integration with the local population and territory in order to remove cultural and learning barriers as well as to develop a strong likelihood for success in life. The experiential learning hours are fully supervised by instructors who track students step by step during their learning experience, monitor and advise according to student needs, and support student initiative. This unique learning model allows students to benefit from an all-encompassing educational experience based on theory and practice in real enterprises, learning of comprehensive operational processes, problem-solving, leadership, and management. Prerequisites: Advanced Italian Restaurant Cooking I or equivalent. Special notes: This course includes mandatory team projects throughout the academic session.

3 semester credits. Dessert is the last dish of a meal, mainly eaten for pleasure thus must be tempting, balanced and somehow matching the meal in an appropriate way. This course covers the preparation and service of hot and cold desserts with a focus on individual cakes and restaurant desserts, and the components involved in their preparation. Students will learn and understand the differences between pastry lab and restaurant kitchen organization, the different logic of production and the importance of offering home-made desserts matching special dietary requirements. Emphasis will be placed on station organization, timing, and stations coordination for restaurant dessert production and service. Students will experience fried products, cakes, tarts, soufflé, stirred and baked custards, mousses and bavarians and will understand the characteristics of a gourmet dessert. The production will concentrate on individual portion desserts as well as traditional style whole cakes and tortes to be portioned. Special focus will be placed on dessert sauces, decorations and plating styles. Students will learn the history of restaurant desserts and understand the different needs and the organization of a restaurant depending on its style and concept. Students will develop a dessert menu from the perspective of variety in the offer, costs, and practicality. This course consists of experiential learning hours with our Community Engagement Member Institutions (CEMI). CEMI are dynamic learning environments created to foster learning through a structured interaction with the community. In addition to regular lecture hours, students will be involved in learning by doing through real projects and integration with the local population and territory in order to remove cultural and learning barriers as well as to develop a strong likelihood for success in life. The experiential learning hours are fully supervised by instructors who track students step by step during their learning experience, monitor and advise according to student needs, and support student initiative. This unique learning model allows students to benefit from an all-encompassing educational experience based on theory and practice in real enterprises, learning of comprehensive operational processes, problem-solving, leadership, and management. Prerequisites: Baking Techniques II: Italian Pastry Techniques or equivalent.

6 semester credits. Dessert is the last dish of a meal, mainly eaten for pleasure thus must be tempting, balanced and somehow matching the meal in an appropriate way. This course covers the preparation and service of hot and cold desserts with a focus on individual cakes and restaurant desserts, and the components involved in their preparation. Students will learn and understand the differences between pastry lab and restaurant kitchen organization, the different logic of production and the importance of offering home-made desserts matching special dietary requirements. Emphasis will be placed on station organization, timing, and stations coordination for restaurant dessert production and service. Students will experience fried products, cakes, tarts, soufflé, stirred and baked custards, mousses and bavarians and will understand the characteristics of a gourmet dessert. The production will concentrate on individual portion desserts as well as traditional style whole cakes and tortes to be portioned. Special focus will be placed on dessert sauces, decorations and plating styles. Students will learn the history of restaurant desserts and understand the different needs and the organization of a restaurant depending on its style and concept. Students will develop a dessert menu from the perspective of variety in the offer, costs, and practicality. This course includes experiential learning hours with our Community Engagement Member Institutions (CEMI). CEMI are dynamic learning environments created to foster learning through a structured interaction with the community. In addition to regular lecture hours, students will be involved in learning by doing through real projects and integration with the local population and territory in order to remove cultural and learning barriers as well as to develop a strong likelihood for success in life. The experiential learning hours are fully supervised by instructors who track students step by step during their learning experience, monitor and advise according to student needs, and support student initiative. This unique learning model allows students to benefit from an all-encompassing educational experience based on theory and practice in real enterprises, learning of comprehensive operational processes, problem-solving, leadership, and management. Prerequisites: Baking Techniques II: Italian Pastry Techniques or equivalent.

6 semester credits. This course examines the problems of the financial structures of restaurant management, in parallel with the objectives and techniques of the individual owner. The planning and decision-making tools available to managers in an organization and comparison between single or partnership managements will be discussed. Personnel organization and food preparation plans will be covered. The course is based on a double approach, combining theory and practice: students will be introduced to the basics of restaurant management and will be given the opportunity to discuss their ideas and questions with selected professionals who are successfully running their restaurant businesses in Florence. Extensive site visits to local restaurants be organized. This course includes experiential learning hours with our Community Engagement Member Institutions (CEMI). CEMI are dynamic learning environments created to foster learning through a structured interaction with the community. In addition to regular lecture hours, students will be involved in learning by doing through real projects and integration with the local population and territory in order to remove cultural and learning barriers as well as to develop a strong likelihood for success in life. The experiential learning hours are fully supervised by instructors who track students step by step during their learning experience, monitor and advise according to student needs, and support student initiative. This unique learning model allows students to benefit from an all-encompassing educational experience based on theory and practice in real enterprises, learning of comprehensive operational processes, problem-solving, leadership, and management.

6 semester credits. The aim of this course is to provide students with a basic knowledge of retailing management. Students will learn about the different types of retailers, characteristics of retail channels, customers, and competitors in order to develop effective retail strategies. This course focuses on strategic decisions made by retailers including retail market strategy, location and site strategy selection for retail outlets, and store layout design and strategies. Students will learn about merchandising management principles, including how to manage merchandise inventory, organize merchandise, and evaluate performance. This course includes principles of retail pricing and how retailers set and adjust prices for the merchandise and services they offer. Students will also gain knowledge on how retailers build their brand image and communicate with customers. This course includes experiential learning hours with our Community Engagement Member Institutions (CEMI). CEMI are dynamic learning environments created to foster learning through a structured interaction with the community. In addition to regular lecture hours, students will be involved in learning by doing through real projects and integration with the local population and territory in order to remove cultural and learning barriers as well as to develop a strong likelihood for success in life. The experiential learning hours are fully supervised by instructors who track students step by step during their learning experience, monitor and advise according to student needs, and support student initiative. This unique learning model allows students to benefit from an all-encompassing educational experience based on theory and practice in real enterprises, learning of comprehensive operational processes, problem-solving, leadership, and management.

6 semester credits. This course will prepare students to work, run, and manage a retail shop successfully and provides theoretical insights into customer expectations and service delivery. Throughout the course, standard elements of a retail shop will be analyzed and focus on retail management will be given. This class will strengthen decision-making skills regarding expense planning, suppliers, store layout, and promotional strategies. Under the supervision of seasoned professionals, students will spend a portion of the course operating the school retail spaces (fashion retail store, restaurant, pastry shop) that are open to the local community. Here, theoretical knowledge, shop floor management skills, and ability to perform head office functions will all be developed in the context of retail. In order to offer a comprehensive view of retail management, experiential learning activities are scheduled in varying types of retailers, each of them characterized by different competitors, products sold, customers, and style of service required. This course includes experiential learning hours with our Community Engagement Member Institutions (CEMI). CEMI are dynamic learning environments created to foster learning through a structured interaction with the community. In addition to regular lecture hours, students will be involved in learning by doing through real projects and integration with the local population and territory in order to remove cultural and learning barriers as well as to develop a strong likelihood for success in life. The experiential learning hours are fully supervised by instructors who track students step by step during their learning experience, monitor and advise according to student needs, and support student initiative. This unique learning model allows students to benefit from an all-encompassing educational experience based on theory and practice in real enterprises, learning of comprehensive operational processes, problem-solving, leadership, and management.

This course focuses on different aspects of regional food in Italy. Emphasis is placed on how food relates to the local lifestyle. Regional economy and local resources are analyzed and compared. Students are introduced to a diversity of local products. Lectures will be complemented by student cooking labs and/or tastings. This course includes experiential learning hours with our Community Engagement Member Institutions (CEMI). CEMI are dynamic learning environments created to foster learning through a structured interaction with the community. In addition to regular lecture hours, students will be involved in learning by doing through real projects and integration with the local population and territory in order to remove cultural and learning barriers as well as to develop a strong likelihood for success in life. The experiential learning hours are fully supervised by instructors who track students step by step during their learning experience, monitor and advise according to student needs, and support student initiative. This unique learning model allows students to benefit from an all-encompassing educational experience based on theory and practice in real enterprises, learning of comprehensive operational processes, problem-solving, leadership, and management.

6 semester credits. This course focuses on exposure to sales and retail through an understanding of the strategies related to the supply chain, competitors, suppliers, and customers. Coursework will provide students with the knowledge of the tools and decisions applied by international and Italian companies to maintain clientele loyalty. The managerial component of the course will also give students an understanding of basic management methods in terms of product flow, marketing tools, and geography-specific analysis in retail marketing. This course includes experiential learning hours with our Community Engagement Member Institutions (CEMI). CEMI are dynamic learning environments created to foster learning through a structured interaction with the community. In addition to regular lecture hours, students will be involved in learning by doing through real projects and integration with the local population and territory in order to remove cultural and learning barriers as well as to develop a strong likelihood for success in life. The experiential learning hours are fully supervised by instructors who track students step by step during their learning experience, monitor and advise according to student needs, and support student initiative. This unique learning model allows students to benefit from an all-encompassing educational experience based on theory and practice in real enterprises, learning of comprehensive operational processes, problem-solving, leadership, and management.

6 semester credits. This course examines all aspects of special event management and provides a comprehensive study of the special events industry focused on emphasizing the dynamics of the creative process critical to these events. Special events include but are not limited to business events, weddings, ceremonies, celebrations, life cycle events, fairs, and festivals. Through the event planning process, special events will be examined from a logistical and financial perspective. The course will also provide students with the necessary background for improving effectiveness and profitability when managing special events, which demands competence in the areas of drafting contracts for events, marketing and sales, event logistics and preparations, staffing, and accounting. Special attention is given to the use of new digital tools for the organization of events as well as the significant forms of social media in order to more effectively promote events. Coursework is tailored for students who already have studied the basics of event management. This course includes experiential learning hours with our Community Engagement Member Institutions (CEMI).  CEMI are dynamic learning environments created to foster learning through a structured interaction with the community. In addition to regular lecture hours, students will be involved in learning by doing through real projects and integration with the local population and territory in order to remove cultural and learning barriers as well as to develop a strong likelihood for success in life. The experiential learning hours are fully supervised by instructors who track students step by step during their learning experience, monitor and advise according to student needs, and support student initiative. This unique learning model allows students to benefit from an all-encompassing educational experience based on theory and practice in real enterprises, learning of comprehensive operational processes, problem-solving, leadership, and management.  Prerequisites: Introduction to Event Management or equivalent.

6 semester credits. This course addresses the procedures involved in managing a fashion retail enterprise and the decision-making inherent in successful merchandising for smaller-scale stores. Knowledge will be acquired through lab practice gained by running a real enterprise in which students and professionals exchange their knowledge and propose successful solutions to be applied. Coursework includes site visits to well-known Italian luxury brands in Florence such as Ferragamo, Gucci, and Cavalli (companies may change according to availability), and special guest lectures from local prominent emerging designers. This course includes experiential learning hours with our Community Engagement Member Institutions (CEMI). CEMI are dynamic learning environments created to foster learning through a structured interaction with the community. In addition to regular lecture hours, students will be involved in learning by doing through real projects and integration with the local population and territory in order to remove cultural and learning barriers as well as to develop a strong likelihood for success in life. The experiential learning hours are fully supervised by instructors who track students step by step during their learning experience, monitor and advise according to student needs, and support student initiative. This unique learning model allows students to benefit from an all-encompassing educational experience based on theory and practice in real enterprises, learning of comprehensive operational processes, problem-solving, leadership, and management.

3 semester credits. This course focuses on the production of long shelf-life handcrafted baked products, a branch of traditional pastry art that is unfortunately a prerogative of industrial food production today. Students will learn how to prepare artisan “travel cakes” and snacks to go thanks to an in-depth study of the role of single ingredients and their balancing. 
Sugars, fats, mixing methods, cooking temperatures and food safety will be analyzed from the perspective of their impact on the final product shelf-life.
An emphasis will be put on the role of water and hydration in baked products and how water influences the textural properties during storage.
The course also includes the study of the calculation of free water in cakes, together with storage and preservation environment management and notions of food contamination and oxidation.
Students will learn how to prepare traditional and contemporary travel cakes. Students will also learn artisan methods to reproduce famous Italian packaged snacks.
 This course consists of experiential learning hours with our Community Engagement Member Institutions (CEMI). CEMI are dynamic learning environments created to foster learning through a structured interaction with the community. In addition to regular lecture hours, students will be involved in learning by doing through real projects and integration with the local population and territory in order to remove cultural and learning barriers as well as to develop a strong likelihood for success in life. The experiential learning hours are fully supervised by instructors who track students step by step during their learning experience, monitor and advise according to student needs, and support student initiative. This unique learning model allows students to benefit from an all-encompassing educational experience based on theory and practice in real enterprises, learning of comprehensive operational processes, problem-solving, leadership, and management. Prerequisites: Baking Techniques II: Italian Pastry Techniques or equivalent.

6 semester credits. What do we mean by "community"? How do we encourage, discuss, analyze, understand, design, and participate in healthy communities in the age of many-to-many media? With the advent of virtual communities, smart mobs, and online social networks, old questions about the meaning of human social behavior have taken on renewed significance. Although this course is grounded in theory, it is equally rooted in practice, and much of the class discussion takes place in social cyberspaces. This course requires the active engagement of students and a willingness to experience a full immersion in social media practices. Much of the class discussion takes place in a variety of virtual world environments during and between face-to-face class meetings. Students who participate in this course will actively and productively engage in established and emerging forms of social media - and have some notion of how these practices affect the self and the community. This course includes experiential learning hours with our Community Engagement Member Institutions (CEMI). CEMI are dynamic learning environments created to foster learning through a structured interaction with the community. In addition to regular lecture hours, students will be involved in learning by doing through real projects and integration with the local population and territory in order to remove cultural and learning barriers as well as to develop a strong likelihood for success in life. The experiential learning hours are fully supervised by instructors who track students step by step during their learning experience, monitor and advise according to student needs, and support student initiative. This unique learning model allows students to benefit from an all-encompassing educational experience based on theory and practice in real enterprises, learning of comprehensive operational processes, problem-solving, leadership, and management. Prerequisites: One communication course or equivalent.

6 semester credits. The front of house area of any restaurant should be carefully planned in order to balance ambiance with function. Restaurant seating, wait stations, and waiting areas are just a few of the areas to consider when planning a restaurant dining room. The course focuses on all aspects that characterize the front of the house experience. Emphasis is placed on the importance of the front of the house to properly reflect the restaurant concept and the necessity of planning front of the house spaces for efficiency. Furthermore, the course considers the pivotal role of excellent customer service and the training methods of front of the house staff. This course includes experiential learning hours with our Community Engagement Member Institutions (CEMI). CEMI are dynamic learning environments created to foster learning through a structured interaction with the community. In addition to regular lecture hours, students will be involved in learning by doing through real projects and integration with the local population and territory in order to remove cultural and learning barriers as well as to develop a strong likelihood for success in life. The experiential learning hours are fully supervised by instructors who track students step by step during their learning experience, monitor and advise according to student needs, and support student initiative. This unique learning model allows students to benefit from an all-encompassing educational experience based on theory and practice in real enterprises, learning of comprehensive operational processes, problem-solving, leadership, and management.

6 semester credits. This course provides a strong foundation of knowledge for anyone interested in learning about the spa community. Students taking this course will develop an understanding of the main skills required to manage and operate a profitable spa in the multifaceted spa industry. They will explore industry evolution from ancient civilizations to new frontiers of convergence that integrates spas, medicine, healthcare, tourism, and hospitality. A comprehensive overview of spa operations will be provided with an emphasis on current business models and perspectives on maximizing business success. Students will learn all aspects of the successful day-to-day operation of a spa as well as business strategies to employ for sustained growth and profitability in this constantly evolving industry. In-class discussion will focus on definition and market segmentation of spa categories including day, resort, medical, destination, hospital, and lifestyle management programs. Topics include: conceptual skills in management, operations, finance, human resources, marketing, products, treatments, and equipment from initial design and business planning process to opening a spa and managing operations and positioning for managed future growth. This course includes experiential learning hours with our Community Engagement Member Institutions (CEMI). CEMI are dynamic learning environments created to foster learning through a structured interaction with the community. In addition to regular lecture hours, students will be involved in learning by doing through real projects and integration with the local population and territory in order to remove cultural and learning barriers as well as to develop a strong likelihood for success in life. The experiential learning hours are fully supervised by instructors who track students step by step during their learning experience, monitor and advise according to student needs, and support student initiative. This unique learning model allows students to benefit from an all-encompassing educational experience based on theory and practice in real enterprises, learning of comprehensive operational processes, problem-solving, leadership, and management.

3 semester credits. This course explores and examines the physiology of sensory organs and how we perceive flavors. The course is designed to expose students to the theory and practice of sensory evaluation techniques and their application to the composition of dishes. Students gain knowledge of the anatomy and physiology of taste, smell and other senses and experience using these senses as analytical tools to assess food products. From the simplicity of identifying the basic tastes to the complexity of aftertastes and aromas, the objective of this course is to train taste buds to better understand the mechanics of our senses as they get in touch with food. Why do we react positively to sweet taste? Why do we sometimes refuse bitter taste? Does umami taste really exist? The course will answer these and many other related questions in order to give the students the instruments needed to deal with flavors that are not generally accepted but require a deeper understanding before being appreciated. This course consists of experiential learning hours with our Community Engagement Member Institutions (CEMI). CEMI are dynamic learning environments created to foster learning through a structured interaction with the community. In addition to regular lecture hours, students will be involved in learning by doing through real projects and integration with the local population and territory in order to remove cultural and learning barriers as well as to develop a strong likelihood for success in life. The experiential learning hours are fully supervised by instructors who track students step by step during their learning experience, monitor and advise according to student needs, and support student initiative. This unique learning model allows students to benefit from an all-encompassing educational experience based on theory and practice in real enterprises, learning of comprehensive operational processes, problem-solving, leadership, and management. Prerequisites: Culinary Arts majors only.

4 semester credits. The garden is a space traditionally associated with food cultivation and recreational activity, both are known to have an influence on wellbeing. This course explores a culture of wellness based on the fundamentals of horticulture therapy and the use plants and green spaces, as well as horticultural and culinary activities to promote wellbeing. Students will explore the traditions related to garden activities to foster cognitive, social, emotional, and physical wellbeing for individuals and specific groups (i.e. the elderly, children, individuals with special needs) in a variety of settings. Adapting horticultural therapy in diverse site conditions from sowing to cultivation and the preparation of food products from the garden harvest will be a focus of this course. Course topics will include principles of horticulture, soils and soil cultivation, plant propagation, and harvesting, and the therapeutic potential of farm to table practices. Students will experience first-hand the restorative powers of green spaces through garden management and cooking labs to examine the benefits of the natural environment as a fundamental outcome of this course. This course includes an Experiential Learning Project with CEMI. This course includes service learning hours within the Florentine Community. Service learning is a method that incorporates intentional learning with service to the community, in which the service component functions as a reflection on classroom learning for all tasks performed. In addition to regular class hours, students will be involved in a volunteer project for the entire session that integrates them in the local community in order to remove barriers and gain a sense of social responsibility. The acquisition of new skills and knowledge obtained in the service learning environment outside the classroom will enrich the learning experience and contribute to personal and emotional growth, as well as cultural consciousness, to develop a greater sense of a global citizenship and sensitivity to the needs of others. Students are guided through the experience by the non-profit association supervisor and the service learning coordinator to enhance outcomes both inside and outside the classroom. The contribution to the association is not only crucial to a deeper understanding of course topics but also allows for a greater sense of belonging in the community, allowing for students to acquire a heightened awareness of emotional intelligence that enhances the classroom learning experience.

6 semester credits. This course is targeted towards students who are interested in the Italian traditions and the pivotal role that Italy has played in the evolution of food and wine culture. Italy is in fact the oldest wine-producing nation in the world where grapes are grown in almost every region of the country. This course will consider and analyze the various influences and cultural overlaps that this ancient tradition has brought to contemporary Italian culture. This course includes an Italian language component for beginning-level students. This course includes experiential learning hours with our Community Engagement Member Institutions (CEMI). CEMI are dynamic learning environments created to foster learning through a structured interaction with the community. In addition to regular lecture hours, students will be involved in learning by doing through real projects and integration with the local population and territory in order to remove cultural and learning barriers as well as to develop a strong likelihood for success in life. The experiential learning hours are fully supervised by instructors who track students step by step during their learning experience, monitor and advise according to student needs, and support student initiative. This unique learning model allows students to benefit from an all-encompassing educational experience based on theory and practice in real enterprises, learning of comprehensive operational processes, problem-solving, leadership, and management.

6 semester credits. This course focuses on the business and marketing aspects of the wine industry. Students will consider and analyze wine marketing including an introduction to communication theory, wine communication practices and trends, introduction to management and marketing theory, wine marketing strategies, and economics of the wine world industry.Course topics also cover distribution channels and sales strategies according to laws and regulations of each country, consumer demand and responsible drinking issues. Students will be able to identify the various career paths in the wine business according to their inclinations and personal skills. This course includes experiential learning hours with our Community Engagement Member Institutions (CEMI). CEMI are dynamic learning environments created to foster learning through a structured interaction with the community. In addition to regular lecture hours, students will be involved in learning by doing through real projects and integration with the local population and territory in order to remove cultural and learning barriers as well as to develop a strong likelihood for success in life. The experiential learning hours are fully supervised by instructors who track students step by step during their learning experience, monitor and advise according to student needs, and support student initiative. This unique learning model allows students to benefit from an all-encompassing educational experience based on theory and practice in real enterprises, learning of comprehensive operational processes, problem-solving, leadership, and management.

3 semester credits. This course focuses on important foreign cuisines outside the mediterranean area and is meant to teach students how the influence of local cultures affected food preparation techniques and dishes in important geographic macro areas. This course allows students to examine the influence of geography and climate on the people, the features of the land, the production of agriculture, the available natural resources, and the main industries in many different areas. Special emphasis will be put on the relationship of attitudes and practices of food preferences and on how foods of a country show a relationship to the social and cultural development of an area. Students will experience food preparation from several cuisines based on the customs and heritage of these cultures. The ingredients used in the preparation of the dishes, along with their origin and diffusion, will be the highlights of the course, whose aim is to show how the environment, as well as the external cultural influences, is responsible for the characterization of local cuisines. Student will also adapt to various deviations in cooking strategies, develop an understanding of food sources and the availability of these ingredients. During the course students will benefit from practical application of international cooking in a collaborative kitchen environment. This course consists of experiential learning hours with our Community Engagement Member Institutions (CEMI). CEMI are dynamic learning environments created to foster learning through a structured interaction with the community. In addition to regular lecture hours, students will be involved in learning by doing through real projects and integration with the local population and territory in order to remove cultural and learning barriers as well as to develop a strong likelihood for success in life. The experiential learning hours are fully supervised by instructors who track students step by step during their learning experience, monitor and advise according to student needs, and support student initiative. This unique learning model allows students to benefit from an all-encompassing educational experience based on theory and practice in real enterprises, learning of comprehensive operational processes, problem-solving, leadership, and management. Prerequisites: Culinary Arts majors only.

6 semester credits. Using specific exercises and readings students will confront/tackle daily problems of “making art.” Observations are drawn from personal experiences that relate more to the need of the “artist”. Students will be engaged in the production and critique of images. There will be discussions and readings for each class. Both will help the student to describe, interpret, evaluate, and to synthesize technical information in order to correlate theory with practice. The coursework is a preparation for the Solo Exhibit and Publication of Solo Work course. Exercises and assignments will culminate into a final project. This course that requires students to thoughtfully examine their work and strive to refine an artistic vision, vocabulary, and voice This course includes experiential learning hours with our Community Engagement Member Institutions (CEMI). CEMI are dynamic learning environments created to foster learning through a structured interaction with the community. In addition to regular lecture hours, students will be involved in learning by doing through real projects and integration with the local population and territory in order to remove cultural and learning barriers as well as to develop a strong likelihood for success in life. The experiential learning hours are fully supervised by instructors who track students step by step during their learning experience, monitor and advise according to student needs, and support student initiative. This unique learning model allows students to benefit from an all-encompassing educational experience based on theory and practice in real enterprises, learning of comprehensive operational processes, problem-solving, leadership, and management. Prerequisites: Advanced Digital Photography or equivalent.

6 semester credits. This course introduces students to all aspects related to the operations and management of an art gallery and its exhibited content. Students will be involved in curating and promoting art shows and art-related events through community and on-campus exhibitions. This course includes experiential learning hours with our Community Engagement Member Institutions (CEMI). CEMI are dynamic learning environments created to foster learning through a structured interaction with the community. In addition to regular lecture hours, students will be involved in learning by doing through real projects and integration with the local population and territory in order to remove cultural and learning barriers as well as to develop a strong likelihood for success in life. The experiential learning hours are fully supervised by instructors who track students step by step during their learning experience, monitor and advise according to student needs, and support student initiative. This unique learning model allows students to benefit from an all-encompassing educational experience based on theory and practice in real enterprises, learning of comprehensive operational processes, problem-solving, leadership, and management. Course projects and activities will contribute with the journalism activities of Blending, the magazine of AUF’s campus press Ingorda.