FUA Career Programs.Indd

CAREER PROGRAMS

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CAREER PROGRAMS at Florence University of the Arts Italy

FUA CAREER PROGRAMS

Program Structure ...... 4

Career Programs ...... 5

Community Engagement Member Institutions ...... 6

Admissions ...... 7

APICIUS International School of Hospitality ...... 9

DIVA Digital Imaging and Visual Arts ...... 49

FAST Fashion & Accessory Studies & Technology ...... 69

IDEAS Interior Design, Environmental Architecture and Sustainability ...... 89

J SCHOOL School of Communication, Journalism and Publishing ...... 109 sld STUDENT LIFE - ADMISSIONS

Student Life ...... 121 Admissions ...... 128 alumni STUDENT SUCCESS & CAREER PLACEMENT

R. Wassala, Culinary Arts ...... 132

R. Araujo, Accessory Design ...... 133

A. Schneider, Photography ...... 134

U. Baldvinsson, Visual Communication ...... 135 2 Emilio Cavallini HEADQUARTERS

David Andre Weiss for

CRAFTED WITH SOUL The book on artisans created by J SCHOOL publishing students.

fuaCAREER PROGRAMS

FUA academic institutions offer Career Programs for

motivated students seeking to develop new skills and knowledge

while building a body of work and professional experience in

an international learning environment. Career Programs are

unique for their combination of in-classroom experiential

learning and practice in the field, alongside professionals in

the dynamic local economy of Florence, Italy. Coursework

and content draw their strength from research and practice,

which is supervised by faculty members who are respected

industry professionals. Career Program students may receive

a transcript from a US Institution. PROGRAM STRUCTURE

Career Programs at FUA are offered during our Short Optional program components: Intensive Sessions (please see Academic Calendar). (the following options can be added at an extra cost) They are divided according to levels. Students will complete each level in approximately 10 weeks (the • 1-credit seminars (15 hours in specialized topics number of weeks may vary according to the Academic offered in a 1-Week Intersession. Multiple or single Calendar). The Academic Schedules area of the FUA seminars for professional development may be added website may be consulted for all schedules related to in an Intersession Week. For schedules see link to career programs: the left.) Please Note: The Food Safety and Sanitation www.FUA.it/academics/academic-schedule.html Seminar is mandatory for all Baking and Pastry, Culinary Arts, Hospitality Management and Wine Core Courses: Each Career Level is comprised of 5 Studies and Enology students who have not obtained, core courses, some include an Experiential Learning prior to the program, an equivalent certification that is component. Core courses are mandatory and valid in the Region of Tuscany. fundamental for each career program. Offered in • Italian language is available in the 3-week Aug/Jan Sessions I – II – III, each session lasts for 3 weeks with Intersessions prior to Session I. Available for credit courses held Monday through Friday. or non-credit. Please note: Courses can also be attended on an • Internships/ELSP are open to non-beginning individual basis and certificates can be completed in students who have completed at least one level. multiple sessions. Please refer to Study Abroad Short The internship/ELSP may be added to the Aug/Jan Session fees in the application form for single courses. Intersessions and Session IV for an indefinite number of weeks according to schedule compatibility and are available for credit or non-credit. The non-credit internship/ELSP must be fulfilled for a minimum of 3 weeks.

This is a sample of how a single SAMPLE VIEW OF A CAREER PROGRAM LEVEL level within a Career Program may be structured. INTERSESSION Intersession Intersession Intersession Intersession (Aug/Jan) Week I SESSION I Week II SESSION II Week III SESSION III Week IV SESSION IV

Optional Italian Optional EL Core Course 1 EL projects Core Course 3 EL projects Core Course 5 EL projects Optional Italian Language or projects Language or internship/ Core Course 2 Core Course 4 Optional internship/ ELSP for non- seminars ELSP for non- beginning beginning level students. level students.

OPTIONAL INTERNSHIP / EXPERIENTIAL LEARNING SPECIAL PROJECTS (ELSP) N. Weeks The following can be added upon completion of a career level: Non-credit Internships (minimum 3 weeks) / For-credit Internships or ELSP (minimum 6 weeks) FUA reserves the right to vary the sessions in which career program courses are offered and to modify course titles and course content.

4 CAREER PROGRAMS

Program levels are obtained upon completing the levels as described below. At least 2 levels are required for certification (I and II or III and IV). The granting of formal final certification is conditional on the successful completion of all progam academic requirements. Please refer to tuition fees in the FUA application form. Programs may be attended for only one level as a study abroad experience, at the end of which a transcript for coursework completed is issued to the student. Please note: Select Apicius culinary and hospitality courses are approved for transfer to the B.S. Culinary Arts and Food Service Management degree from Johnson & Wales University and to the FUA and Southern New Hampshire University 3+1 Bachelor of Business Administration degree program. For details please inquire. *Diplomas of professional qualiﬁ cation are issued from the Region of Tuscany. In order to obtain the diploma, students must enroll in all courses related to a speciﬁ c Career Program.

APICIUS INTERNATIONAL SCHOOL FAST FASHION AND ACCESSORY OF HOSPITALITY STUDIES AND TECHNOLOGY

ONE YEAR, 2 LEVELS ONE YEAR, 2 LEVELS/TWO YEARS, 4 LEVELS

BAKING AND PASTRY* ACCESSORY DESIGN AND TECHNOLOGY CULINARY ARTS* FASHION DESIGN AND TECHNOLOGY* WINE STUDIES AND ENOLOGY HOSPITALITY MANAGEMENT* IDEAS INTERIOR DESIGN, ENVIRONMENTAL TWO-YEAR, 4 LEVELS ARCHITECTURE AND SUSTAINABILITY

CULINARY ARTS ONE YEAR, 2 LEVELS/TWO YEARS, 4 LEVELS HOSPITALITY MANAGEMENT ECO-SUSTAINABLE DESIGN LUXURY DESIGN

Please note that there are 2 Apicius master level programs on a semester basis: J SCHOOL SCHOOL OF JOURNALISM, MASTER IN ITALIAN CUISINE COMMUNICATION AND PUBLISHING Yearlong program (Sept-May), ONE YEAR, 2 LEVELS includes a required ELSP integrated in the program structure. PUBLISHING

INTERNATIONAL MASTER IN BAKING AND PASTRY DIVA DIGITAL IMAGING AND VISUAL ARTS International Master in Baking and Pastry

Semester-long program (Sept-Dec), ONE YEAR, 2 LEVELS/TWO YEARS, 4 LEVELS includes a required ELSP integrated VISUAL COMMUNICATION* in the program structure. PHOTOGRAPHY*

5 CEMI Community Engagement Member Institutions

An important aspect of FUA education is the collaboration and exchange between our academic departments and Palazzi Foundation’s projects for cultural integration – spaces connected to the institution that are open to the local community and operate in cooperation with the faculty and student body as a part of the academic experience at FUA. The mission of career program education is aligned with these spaces in order for students to directly apply experiential learning that fosters the intermingling of communities and cultures. All CEMI are operated by the Palazzi Florence Association for International Education, a non-profit foundation dedicated to cultural integration in Florence.

CCIS Center for Cultural and Italian Studies is located INGORDA for Florence Campus Publishing at FUA’s J at sQuola’s campus. Its efforts are focused on promoting SCHOOL operates the publishing projects and products contemporary Italian studies through cultural activities, of FUA. It is specialized in volumes on gastronomy, travel, projects and an annual interdisciplinary conference in culture, and textbooks. Ingorda is involved in FUA’s conjunction with SUNY Stony Brook University. publishing projects with students.

CORRIDOIO FIORENTINO is the photographic gallery located at the DIVA and IDEAS campus that features the works of international photographers as well as of the faculty/student body.

F_AIR, Florence Artist in Residence at FUA’s School of Fine Arts, is a space for contemporary art in Florence. The facility features a public art gallery and the artist in residence program. The resident artist is directly involved in the instruction at the School of Fine Arts while he/she works on a solo exhibition.

FEDORA is the Apicius School Pastry Shop open to the community and operated by the students and faculty of the Apicius Baking and Pastry Department.

FLY FASHION LOVES YOU is the vintage store and emerging designers showcase operated by FAST. It is a link of creative expression and exchange between the city and the classroom, between our students and the local community.

GANZO is the Apicius School Restaurant open to the community and offers fine dining, art shows, and special events. It is operated by the students and faculty of Apicius.

Greenmapped Service Learning is ISB’s (International School of Business at FUA) initiative for integrating students within local economies. It involves projects such as implementing service learning components to academics and professional experiences beyond the classroom.

6 ADMISSIONS

• Submit transcripts for previous academic ADMISSION REQUIREMENTS coursework. • Depending on the Career Program, pass an entry examination upon arrival in Florence or send a ONE-YEAR, 2 LEVELS/TWO-YEAR, 4 LEVELS detailed portfolio of work examples related to the ﬁ eld. APPLICATION FORM PLEASE NOTE that the Master programs in Italian Cuisine HIGH SCHOOL DIPLOMA OR and International Baking and Pastry have particular pre-req- EQUIVALENT uisites such as previous professional experience or a culinary ENGLISH FLUENCY degree/certiﬁ cation. Detailed information may be found in our program descriptions.

ADMISSION TO NON-BEGINNING LEVELS OF CAREER PROGRAMS U.S. VETERANS

If a student wishes to enroll in a non-beginning The 2-year (4 levels) programs of Apicius International level of a Career Program (such as Intermediate or School of Hospitality in Culinary Arts and Hospitality Advanced level) he or she must also meet the following Management are VA approved for eligible veterans and/ requirements: or their dependents. • Submit a detailed curriculum vitae specifying any The applicable facility code is: 3-1-1238-84. professional experience in the ﬁ eld of the desired Career Program (a minimum of six months experience is necessary).

INDEX

MISSION Mission, Vision & Values ...... 11

CAREER PROGRAMS Sessions...... 13 Baking and Pastry ...... 15 International Master in Baking and Pastry ...... 18 Culinary Arts ...... 21 Master in Italian Cuisine ...... 27 Hospitality Management ...... 31 Wine Studies and Enology ...... 37 TuttoToscana ...... 41

CEMI Ganzo - School Restaurant ...... 45 Fedora - School Pastry Shop ...... 47

9 WHERE WE ARE

APICIUS International School of Hospitality

Villa Brilli Peri Via Guelfa, 85 - Firenze

tel +39 055 2658135 fax +39 055 213114

www.apicius.it 2 1

FEDORA SCHOOL PASTRY SHOP Via Guelfa, 116 - Firenze www.fedorafirenze.it

GANZO SCHOOL RESTAURANT Via dei Macci, 85r - Firenze www.ganzoflorence.it

10 | APICIUS APICIUS MISSION Career Programs are Quarter-based

APICIUS International School of Hospitality is the first international institution of its kind in Italy. The city of Florence, a top global destination for tourism, offers an unparalleled environment for hospitality studies. Founded in 1997, the school is an internationally respected leader in academic and career-oriented education. Three main areas of studies with respective departments are offered:

SCHOOL OF FOOD AND WINE STUDIES SCHOOL OF HOSPITALITY SCHOOL OF SPORTS AND HEALTH SCIENCES VISION

APICIUS INTERNATIONAL SCHOOL OF HOSPITALITY:

Reinterprets the concept of hospitality and tourism in the international destination of Florence, where the cityscape is teeming with traditional and contemporary structures sought by people from all over the world.

Firmly believes in the importance of a cultural approach to hospitality by examining the unique context of cities and countries in a global framework. Hospitality should and must be enhanced by the local culture of a city, and our position and interaction within the city of Florence has the goal of culturally educating those who visit through the hospitality industry.

Seeks to shape students who make dynamic, proactive contributions to the areas of hospitality in Italy during their studies and go on to become excellent professionals with the same impact in future destinations.

Is deeply committed to making a prolific vital impact on the city of Florence not just for its obvious touristic aspects but as a viable city, where city conservation and contemporary implementation complement each other in a delicate balance, through its belief in eco-sustainable methods and didactics.

Strives to provide its students with an experience that goes beyond cultural stereotypes and the touristic facade of Florence. MISSION

To provide a professional and academic environment in which students gain expertise in the areas of hospitality and tourism, culinary arts, baking and pastry, and wine studies as well as sports sciences.

To go beyond classroom learning by promoting student interaction with the convergence of the multicultural societies in the city of Florence, achieved by unique practical experiences in direct contact with service areas and the various professional ﬁ gures who operate in these spheres (Fedora and Ganzo: Please see below for descriptions).

To redeﬁ ne the idea of sustainability by rethinking how services and structures enhance local economies and culture through a respectful balance of technology, innovation, and tradition.

11 To positively sustain Florence’s reputation as a historic yet contemporary Italian cityscape in a globalized world economy in the following ways:

• Increase our efforts in favor of sustainable hospitality and tourism starting from our own structures and teaching methods. • Promote student knowledge and capacity to recognize and actively participate in the conservation of the Florentine’s cultural and economic heritage.

To shape students for careers in a rapidly developing industry that encompasses a wide range of exciting, constantly evolving ﬁ elds.

VALUES

To offer a passionate, highly competent and international faculty; a broad curriculum, and state of the art facilities that broaden our students’ horizons and perspectives.

To enhance the concept of technical learning by integrating training opportunities into the curriculum, allowing for students to be involved in cultural integration projects that require active participation in Florentine and Italian society and that reward challenging professional experiences. One such example is experiential learning through Ganzo and Fedora, the student-operated restaurant and pastry lab open to the public and where cultures and communities unite.

An academic structure based on lectures, workshops, seminars, and laboratories that activates diverse types of student engagement with study discipline.

12 | APICIUS CAREER SESSIONS AT APICIUS

BAKING AND PASTRY FALL SPRING SUMMER

Level I √√

Level 2 √√ International Master in Baking and Pastry √

CULINARY ARTS FALL SPRING SUMMER

Beginning (Level I) √√√

Intermediate (Level II) √√√

Advanced 1 (Level III) √√√

Advanced 2 (Level IV) √√√

Master in Italian Cuisine √

HOSPITALITY FALL SPRING SUMMER MANAGEMENT

Level 1 √

Level 2 √

Level 3 √

Level 4 √

WINE STUDIES AND FALL SPRING SUMMER ENOLOGY

Level 1 √

Level 2 √

13 14 | APICIUS ITALIAN BAKING AND PASTRY Two-Level Career Program

PROGRAM OVERVIEW The Baking and Pastry program is structured to give students an understanding of Italian culture and food knowledge to provide solid foundations of ingredients and technical skills that are necessary to become professionals in the Baking and Pastry field. The program offers a complete overview of typical Italian products and their use in the Italian pastry field as well as a complete knowledge of the cultural background that has developed Italian pastry and baking into the art that it is today. The simplicity of Italian baking and pastry is truly unique and cannot be paralleled by cuisines of other cultures: from rustic breads to festivities sweets, Italian life is dominated by local specialties that mark each local tradition. The aim of the program is to educate students through a technical approach to their future careers and to understand the development of contemporary pastry arts.

PROGRAM OBJECTIVES The goal of the program is to give students a comprehensive overview of Italian culture while providing them with the techniques and skills to fully prepare them to become professional bakers and pastry chefs. Students develop expertise in all areas including: breads, desserts, cake decoration, and buffet centerpieces. The program focuses on both production and individualized skills necessary to find gainful employment in bakeries, restaurants, and other catering settings. The program also offers Safety and Sanitation, Nutrition Science, and practical experience to support and develop students’ professional skills.

PROFESSIONALIZING ACADEMICS The academic content of select classes is held in professional environments such as the Community Engagement Member linked to the academic institution. In the case of the B&P Career Program, experiential learning occurs at the Apicius CEMI, Fedora Pastry Shop, where students interact with and educate the public. The pastry shop is located at the Apicius Villa Brilli Peri campus and is operated by the faculty members and students of the Baking and Pastry Department. The academically structured involvement of Baking and Pastry classes at Fedora offers a professional perspective of the pastry shop’s daily production and management.

PREREQUISITES TO ENTER THE CERTIFICATE PROGRAM For beginning levels the prerequisite is a High School Diploma or equivalent and English fluency. Students that wish to enroll in a different level of the program (second level) must submit a detailed curriculum vitae specifying any professional experience in the field for at least six months and upon arrival in Florence, must qualify for the level by successfully completing an entry exam. Student wishing to enter the second level will have to demonstrate basic baking skills, such as the use of the pastry bag, making sponge cakes, short pastry, puff pastry, choux dough, pastry cream, as well as basic notions of typical pastry ingredients, i.e. flour, butter, eggs, gelatine, pectine, and different types of sugar.

15 LEVEL I

The aim of the first level is to provide students with a basic comprehension of baking and pastry techniques starting from the analysis of main ingredients and their purposes. Students will be introduced to baking and pastry fundamentals with an emphasis on the production of cookies and petit fours, local Italian breads, and traditional cakes, and tarts. The level will focus on the traditional Italian characteristics of the studied products and their cultural backgrounds in order to fulfill the educational goals of this foundational level. In additional to lab-based coursework, students will be introduced to the pastry shop environment through front of the house operations at Fedora, the School Pastry Shop and Creative Learning Lab of Apicius. Areas of acquired skills and competencies: basic ingredient knowledge, purposes of ingredients in baking and pastry preparations, scaling and measuring, standard mixing and cooking methods, knowledge of flours and leaving agents for traditional Italian bread baking, direct and indirect dough fermentation, basic pastry doughs including spongecake and genoise, stirred custards, meringue, Italian cookies and classic cakes. Please request detailed information on courses and seminars or consult our Academic Catalog. BAKING AND PASTRY LEVEL I FALL / SPRING INTERSESSION Intersession Intersession Intersession Intersession (Aug/Jan) Week I SESSION I Week II SESSION II Week III SESSION III Week IV SESSION IV

Optional Italian Optional Pastry Shop Mandatory Cookies and Petit MandatorySeminars* Italian Classical Optional Optional Italian LanguageLanguage and/ EL project ** Experiential EL project Fours EL project- Cakes and Tarts EL project ** LanguageLanguage and/and/ or Internships LearningLearning -- Fact and- Fiction or Internships Experiential -- Breads of Italy and ofSEMINARS* Regional Experiential Learning Special Baking Specialty Breads FactFolklore: and Fiction LearningLearning SpecialSpecial Projects ** Techniques I Celebratingof Regional Projects ** -- DessertsFolklore: FoodFood Safety Safety and Celebrating- andSanitation* Sanitation* LocalDesserts Restaurants and Wine Bars: LocalSignature Restaurants Chefs andand Sommeliers Wine Bars: Signature- Chefs Theand Art Sommeliers of Gelato and Italian Ice The Art -of Gelato Introductionand Italian Ice to Nutrition Introduction- to NYCNutrition part of the - Florence/NYCNYC part of theFALL program available Florence/NYCfor one week. FALL programItalian Classical available Cakesfor one and week. Tarts

* All seminars are optional and open for enrollment to enhance the core education of career programs. The Food Safety and Sanitation Seminar (15) is mandatory for all Baking & Pastry, Culinary Arts, Hospitality Management and Wine Studies & Enology students who have not obtained, prior to the program, an equivalent certification that is valid in the Region of Tuscany. Please refer to the academic calendar for seminar dates. ** Internships/Experiential Learning Special Projects can be added upon completion of at least one level. Please note that internships/ELSP can be added at the beginning of a regular FUA session date for a minimum of 3 weeks and during intersession weeks.

16 | A PICI US LEVEL II

This level is dedicated to the development, application, and advancement of the techniques acquired during the first level. Students will enrich their skills and knowledge with new and more complex skills to gain confidence in the area of restaurant and pastry shop production as well as the creation of dessert menus. Courses fully cover advanced preparations such as baked custards, crème anglaise and pâte à bombe-based mousses, and the application of glazes and sauces to desserts. Special emphasis will be placed on dessert decoration techniques, sugar works, and confectionery and chocolate artistry. Coursework includes hands-on experience at Fedora in order to become familiarized with the back of the house operations of a professional pastry shop. Areas of acquired skills and competencies: production and application of mealy and flaky pie dough, principles of laminated doughs with a focus on puff pastry, baked custards, crème anglaise and patè à bombe-based mousses; techniques related to buttercream, glazes, royal icing, sweet sauces, and fruit coulis; confectionery specialties such as nuts, praline, nougat, jams, fruit in syrup, candied fruit, rosoli, and soaking syrups; Italian and international classic and contemporary decorating techniques, basic chocolate tempering methods; chocolate application to bars, ganache, spreads, and moulded shapes; and pastry creation for restaurants. Please request detailed information on courses and seminars or consult our Academic Catalog. BAKING AND PASTRY LEVEL II SPRING / SUMMER INTERSESSION Intersession Intersession Intersession Intersession (Aug/Jan) Week I SESSION I Week II SESSION II Week III SESSION III Week IV SESSION IV

Optional Italian Optional Dessert Mandatory Baking Mandatory Restaurant Optional Optional Italian Language and/ EL project ** Styling EL project Techniques II: EL project and EL project ** Language and/ or Internships Italian Pastry - Production or Internships Experiential Techniques SEMINARS* Desserts Experiential Learning Special - Kitchen Experiential Learning Special Projects ** Italian Management and Learning Projects ** Confectionery Brigade - Art Chocolate Italian Wedding Artistry and Specialty Cakes

Special Diet Baking

Sugar Artistry

The Italian Food Industry: From Farm to Table

17 MASTER IN INTERNATIONAL BAKING AND PASTRY One-Semester Career Program

PROGRAM OVERVIEW Apicius offers a full-time master in Italian Baking and Pastry for professional pastry chefs or hospitality graduates who wish to enhance specific skills in pastry arts in an international environment and to pursue their studies immediately upon graduation. The program lasts for one semester and is designed to highlight the outstanding mastery of Baking and Pastry that has evolved in Italy and worldwide over the centuries. Worldwide desserts, wedding and celebrating cakes, Italian gelato, and artistic chocolate are only some of the highlights of this program. It is not just an exceptional ability in balancing ingredients or decorating a cake that makes a Master Pastry Chef, but product knowledge, the capacity to interpret and innovate, familiarity with historical contexts, and the ability to create balance when composing dishes and products. All of the skills covered by the Baking and Pastry program will be elevated to a higher level in order to provide students with the instruments to compete in a field that is based on technical knowledge and refinement of taste.

PROGRAM OBJECTIVES The program provides students with a sound understanding of the methods and styles in Italy and Europe. It polishes each student’s skills and techniques enabling them to move forward in his or her professional career. To attain the specified objectives, the curriculum includes: • 6 courses for a total of approximately 400 hours including instruction and lab hours. • Experiential Learning to provide students with academic instruction in a professional environment (approximately 300 hours). At Apicius CEMI- Fedora Pastry Shop students directly operate the pastry shop from production to customer service as part of their academic coursework.

PREREQUISITES Detailed CV demonstrating a Bachelor’s degree in Pastry arts and/or hospitality with evaluation reports or transcripts or at least 3 years of professional experience. Successful performance on both a written exam and a practical test at the start of the term: a student wishing to enter into the master level will have to demonstrate advanced level knowledge of ingredient structure and purposes in baking and pastry, main doughs and mixing methods, basic techniques for petit four and cookie production, advanced chocolate skills (ganache, pralines tempering, moulding), bread mixing and baking methods, leavening agents (starts, natural yeast, fresh brewer’s yeast), plating and dessert styling skills, confection art skills (soaking syrups, caramel decorations, gelatine, candied items), entremets production and related techniques (sponges, syrups, mousses, glazes, icings). Apicius Baking and Pastry Level II students needing the aforementioned technical skills may apply for summer sessions before applying for the Master Program.

DURATION AND CERTIFICATION The program is one semester long and is designed to celebrate the outstanding mastery in International Baking and Pastry that has developed in Italy over the centuries. The Master Program is open to a limited number of participants per year. After the successful completion of the program, students will receive a Master Certificate in International Baking and Pastry. Please note: The Master in International Baking and Pastry program is structured as a Fall Semester (Sept-Dec).

18 | APICIUS MASTER IN INTERNATIONAL BAKING AND PASTRY

This master-level program takes place over the course of a semester and is designed as the final step of the Apicius baking and pastry cycle. The master topics are centered on a experiential learning program approach that ensures a complete, professionalizing baking and pastry education. In addition to the course disciplines, students are considered an active part of the school environment and are expected to gain leadership and management skills through program participation by assisting instructors with pastry lab organization. Course topics include professional ice cream production, chocolate artistry, international and wedding cakes, laminated doughs, and technically challenging products related to Italian festivities such as panettone and pandoro. All courses are held at Fedora, the School Pastry Shop and Creative Learning Lab of Apicius. Areas of acquired skills and competencies: balancing formulas for standard doughs, special custards and meringue- based preparations, ganache and meringue-based mousse production, entremets, and artistic eclair production. Areas regarding confectionery specials include marron glacé, advanced petit fours, macarons, international and classic dessert and cakes; wedding cakes in the English, American, French, and Italian style; chocolate sculpturing and professional decorating techniques; laminated doughs such as danish, croissant, sfogliatella napoletana, krantz; savoury pastry specials, and the production of technically difficult Italian products such as panettone and pandoro. MASTER IN BAKING AND PASTRY FALL SEMESTER

INTERSESSION Intersession Intersession Intersession Intersession (Aug/Jan) Week I SESSION I Week II SESSION II Week III SESSION III Week IV SESSION IV

Optional Italian Master Italian Master Italian Wedding Cakes: Master Italian International Master Italian Master Italian Language Pastry Arts I Pastry Arts I Tiered and Themed Pastry Arts I Cakes Pastry Arts I Pastry Arts II Experiential Experiential Decorated Cakes Experiential Experiential Experiential Experiential Learning Learning Experiential Learning Learning Learning Learning - (Project I) Learning (Project II) (Project III) - Food Safety - Advanced and Sanitation* Professional Ice Chocolate Artistry PLEASE Cream Production Experiential NOTE: Experiential Learning September- Learning December semester- long program.

* The Food Safety and Sanitation Seminar is mandatory for all Baking and Pastry, Culinary Arts, Hospitality Management and Wine Studies and Enology students who have not obtained, prior to the program, an equivalent certification that is valid in the Region of Tuscany. Please refer to the academic calendar for seminar dates.

19 20 | APICIUS CULINARY ARTS Two-Level and Four-Level Career Programs

PROGRAM OVERVIEW

TWO-LEVEL CULINARY ARTS CAREER PROGRAM The program provides students with the basic skills necessary for entering the professional food services industry. It develops the students’ practical culinary skills and prepares them for a professional career in a constantly evolving field, which encompasses a wide range of exciting topics. The Career Program in Culinary Arts is designed to provide students with a sound knowledge of the principles of cooking and basic cooking techniques. Special emphasis is placed on the classification of Italian food, with special reference to high quality labeled products (DOP, IGP) and ingredients structure in order to develop an understanding of how foods react to cooking methods. During the two- level program, students will have the opportunity to understand the importance of seasonality as the most important ingredient of Italian local cuisine and to experience a first approach to Italian pastry arts. Wine tasting skills as well as restaurant planning and organization complement the program by offering students a basic yet complete overview of food service industry fundamentals including food safety and sanitation.

The Career Program in Culinary Arts is designed to teach students: • a comprehensive understanding and application of Italian cuisine, with reference to Italian culture and flavors • basic food preparation techniques, nutrition concepts • classification of Italian food, with special reference to high quality labeled/protected products (DOP & IGP) • the use of seasonal products, herbs and spices • basic Italian pastry, as well as decoration techniques • wine tasting with focus on Italian wines by region • restaurant planning and organization are included along with food safety and sanitation issues

FOUR-LEVEL CULINARY ARTS CAREER PROGRAM Upon completion of the Culinary Arts or Baking and Pastry Career Programs, students may continue their studies in the theoretic and practical knowledge of culinary arts through the 2-year Career Program. Program topics and areas of study build upon the knowledge previously gained in the 1-year program. Culinary arts will be examined from an advanced perspective that will include a more in-depth knowledge of Italian culture and the application of the previously learned fundamentals to sophisticated areas of culinary arts such as light and contemporary cooking and international cuisine. Special emphasis will be placed on scientific notions of nutrition, senses and tastes knowledge, cutting-edge contemporary techniques, and advanced pastry experience in order to prepare students to approach a field that requires a well-rounded preparation in order to perform at higher levels. The experiential learning component plays a fundamental role in the development and strengthening of students’ skills.

PREREQUISITES TO ENTER THE CAREER PROGRAM For level I the prerequisite is a High School Diploma or equivalent and English fluency. Students who wish to enroll in a different level of the program (Level II,III & IV) must submit a detailed curriculum vitae, specifying a minimum of at least six months professional experience in the field, and transcripts reflecting courses and grades obtained. Upon arrival in Florence, students must qualify for the level by successfully completing an entrance exam. Students wishing to enter into level II will have to demonstrate basic culinary skills such as fish filleting, vegetable cuts, meat boning, basic sauces, stocks as well as basic notions of traditional Italian products and regional aspects of Italian Cuisine. Student wishing to enter into level III will have to demonstrate solid skills of all cooking methods and basic baking and pastry skills.

21 LEVEL I BEGINNING

The first level introduces students to a fundamental approach to Italian cuisine through the principles of food handling and preparation as well as the knowledge of major Italian ingredients and Italy’s culinary heritage. Courses provide a cultural background of the Italian food identity including a first approach to wine tasting, and overview of traditional breads, and family food traditions for festivities. In additional to lab-based coursework, students will be introduced to the restaurant environment through front of the house operations at Ganzo, the School Restaurant and Creative Learning Lab of Apicius. Areas of acquired skills and competencies: knife skills, fundamentals of heat transfer, principles of cooking, applying cooking methods, sautéing, deep frying, the impact of heat on the structure of vegetables, classic sauces, principles of stock- making, traditional Italian brads, local heritage of Italian cuisine, basics of Italian staple ingredients, and a basic approach to viticulture and wine tasting.

Please request detailed information on courses and seminars or consult our Academic Catalog.

CULINARY ARTS LEVEL I FALL / SPRING / SUMMER INTERSESSION Intersession Intersession Intersession Intersession (Aug/Jan) Week I SESSION I Week II SESSION II Week III SESSION III Week IV SESSION IV

Optional Italian Introduction Mandatory Tradition of Mandatory Italian Optional Optional Italian Language to Professional EL project Italian Food I EL project Regional EL project ** Language and/ Cooking - - Cuisine or Internships Experiential Breads of Italy SEMINARS* Experiential Learning and Specialty Leading Italian Learning Special - Breads Winemakers Projects ** Wines I - Local Restaurants Food Safety and Wine Bars: and Sanitation* Signature Chefs and Sommeliers

The Art of Gelato and Italian Ice

Introduction to Nutrition - NYC part of the

Florence/NYC FALL program available for one week.

22 | A PICI US LEVEL II INTERMEDIATE

The aim of the second level is to broaden technical skills and the knowledge of italian ingredients. Topics studied include the application of cooking methods to various types of meat, fish, and vegetables with a special emphasis on high quality food denominations such as DOP and IGP. Students will begin to study the principles of pastry skills in order to obtain a more complete and diversified knowledge of preparations. This level includes a course featuring management in the restaurant industry. In additional to lab-based coursework, students will be introduced to the restaurant environment through front of the house operations at Ganzo, the School Restaurant and Creative Learning Lab of Apicius. Areas of acquired skills and competencies: basic approach to baking and pastry, baking and pastry fundamentals, application of standard cooking methods to meats and fish, knife skills and boning techniques, use of cheeses and cured meats in traditional recipes, quality Italian ingredients and DOP/IGP labeling, introduction to plating and dish decoration, and the principles of restaurant management and organization.

Please request detailed information on courses and seminars or consult our Academic Catalog.

CULINARY ARTS LEVEL II FALL / SPRING / SUMMER INTERSESSION Intersession Intersession Intersession Intersession (Aug/Jan) Week I SESSION I Week II SESSION II Week III SESSION III Week IV SESSION IV

Optional Italian Optional Professional Mandatory Tradition of Mandatory Wines of Optional Optional Italian Language and/ EL project ** Cooking II: EL project Italian Food II EL project the World EL project ** Language and/ or Internships Cooking - - or Internships Techniques Experiential Restaurant SEMINARS* Experiential Experiential Learning Special Management Learning Kitchen Learning Special Projects ** - Management and Projects ** Baking Brigade Techniques I Pairing Food and Wine

Special Diet Baking

Sugar Artistry

The Italian Food Industry: From Farm to Table - NYC part of the

Florence/NYC FALL program available for one week.

23 LEVEL IIII ADVANCED I

This level represents an important turning point for culinary arts students. Upon the commencement of the third level and second year of the program, students are more fully integrated to the professional environment through experiential learning courses held at Apicius and Fedora. The educational method combines the academic experience with the social and cultural integration within the Italian community. Italian culinary traditions will be studied with an emphasis on the development of Italian cuisine through the influence of cultural and culinary movements and the impact of famed contemporary chefs. Courses will also focus on light and contemporary cooking methods, an introduction to molecular gastronomy and scientific approaches in the kitchen, and Italian pastry techniques. The study of food and wine pairing will deepen the students’ knowledge of Italian wine qualities and their connection to ingredients, aromas, and flavor combinations in cuisine. Areas of acquired skills and competencies: traditional and contemporary Italian creative cuisine, advanced baking and pastry skills and techniques, the evolution of Italian cuisine, application of special ingredients to Italian menus, techniques for cooking light, basic approach to applying scientific knowledge to cooking, and an introduction to menu composition and kitchen organization.

Please request detailed information on courses and seminars or consult our Academic Catalog. CULINARY ARTS LEVEL III FALL / SPRING / SUMMER INTERSESSION Intersession Intersession Intersession Intersession (Aug/Jan) Week I SESSION I Week II SESSION II Week III SESSION III Week IV SESSION IV

Optional Italian Optional Professional Mandatory Baking Mandatory Cooking Light Optional Optional Italian Language and/ EL project ** Cooking III: EL project Techniques II : EL project - EL project ** Language and/ or Internships Italian Creative Italian Pastry - The Science of or Internships Cuisine and Cooking: an Experiential Techniques SEMINARS* Experiential Decoration Introduction Learning Special Experiential Experiential Herbs, Spices, to Molecular Learning Special Projects ** Learning Learning and Flavors of Cuisine Projects ** - Tuscany Tradition of Italian Food III: Food Purchasing The Evolution of Italian Introduction to Tradition Food Science - NYC part of the

Florence/NYC FALL program available for one week.

24 | A PICI US LEVEL IVII ADVANCED II

The aim of the Advanced II level IV Culinary Arts Career Program is to develop flavor perception and to improve the understanding of food combinations and menu composition skills. An overview of worldwide cuisine will be provided in order to allow students to compare different cultures, ingredients, and cooking methods. Through the study of nutritionally balanced dishes, students will be able to prepare healthy recipes and to account for special dietary requirements (i.e. diabetes, celiac disease, etc.) by creating dishes that are both suitable for dietary restrictions and compatible with gourmet cuisine standards. The experiential learning component is a part of all courses in the fourth level, which also include a food and beverage management topic. Areas of acquired skills and competencies: the structure and chemistry of the five basic tastes, sensory analysis and the physiology of taste, fundamentals of nutritional cooking, nutritional analysis through digestion and the effect of cooking on the absorption of nutrients, application of previously acquired cooking techniques to create balanced meals that respect contemporary cuisine standards, cooking for special diets, the cultural influences and cooking styles of world cuisines, and restaurant management through experiential learning.

Please request detailed information on courses and seminars or consult our Academic Catalog. CULINARY ARTS LEVEL IV FALL / SPRING / SUMMER INTERSESSION Intersession Intersession Intersession Intersession (Aug/Jan) Week I SESSION I Week II SESSION II Week III SESSION III Week IV SESSION IV

Optional Italian Optional Nutritional Mandatory Physiology of Mandatory Worldwide Optional Optional Italian Language and/ EL project ** Cooking EL project Taste and Flavor EL project Cuisine EL project ** Language and/ or Internships - Experiential - Experiential or Internships Food and Learning Experiential NYC part of the Learning Experiential Beverage Learning Special Operations Learning Special Florence/NYC FALL Projects ** and Projects ** program available Management Experiential for one week. Learning

25 2 | AP | 26 MASTER IN ITALIAN CUISINE One-Year and Two-Semester Career Program (September - May)

PROGRAM OVERVIEW Apicius offers a full-time Master in Italian Cuisine for professional chefs or hospitality graduates who wish to enhance and further develop the highest skill levels to operate in quality and international culinary environments upon graduation or previous professional experience. The program lasts for 1 year (September-May) and focuses on comparing traditional cuisine with its up-to-date interpretations in order to highlight the outstanding mastery of cuisine throughout Italy’s history and continues to evolve in contemporary times. Advanced cooking techniques will be explained and applied during full-time experiential learning activities in Ganzo, the School Restaurant and Creative Learning Lab of Apicius, where students experience a deeper approach to kitchen organization and responsibilities in a professional setting. The program offers also courses that focus on Italian gastronomic culture, menu development, and interpersonal communication, as the contemporary Chef is a professional that needs to be well-versed in diverse matters: a successful Chef is cultured, curious, open-minded and, well-organized.

PROGRAM OBJECTIVES The program provides students with a sound understanding of the gastronomic culture in Italy. It polishes each student’s skills and techniques enabling them to move forward in his or her professional career. To obtain the specified objectives, the curriculum includes: • 13 courses for approximately 800 hours of instruction, lab hours, and experiential learning hours. • Coursework featuring experiential learning provides students with academic instruction in a professional environment. At the Ganzo School Restaurant (Apicius CEMI), students directly operate the School Restaurant from customer service to professional restaurant production.

PREREQUISITES Detailed C V demonstrating a bachelor’s deg ree in culinar y arts and/or hospitalit y w ith evaluation reports or transcripts or at least 3 years of professional experience. Successful performance on both a written exam and a practical test at the start of the term: a student wishing to enter into the master level will have to demonstrate advanced level knowledge of principles of cooking - egg coagulation, heat transfer; advanced knife skills - boning, filleting, vegetable cuts; classic cooking methods - poaching, roasting, braising, stewing, sautéing, broiling, frying, etc.); vegetable knowledge and suitable uses in the kitchen, classic sauces and dressings, fundamentals and techniques of contemporary cuisine and light cooking, knowledge of the human senses and tastes, plating skills, fundamentals of menu construction, bread mixing and baking methods (including leavening agents such as starts, natural yeast, fresh brewer’s yeast), ingredient structure and purposes in baking and pastry, pastry pastry doughs and mixing methods, basic knowledge of wine production and tasting. Apicius Culinary Arts Advanced students needing the aforementioned technical skills may apply for summer sessions before applying for the Master Program.

27 SEMESTER I

The first semester provides students with a sound knowledge of the history and evolution of Italian gastronomy through a comparison between traditional and contemporary cuisine. A wider understanding of Italian culture will be provided through the analysis of the rules of food consumption and the relationships between food and culture. The experiential learning component of courses held at the School Restaurant and Pastry Lab will provide students with new skills, advanced culinary and pastry techniques, and a heightened sense of cooking the Italian way. A pasta workshop provides the opportunity to experience the art of cooking and serving handcrafted pasta at the master level. Students will be involved in a semester-long garde manger experience of managing hot and cold food preparations at the Ganzo aperitivo. Throughout the semester, students will operate as chefs de partie with responsibilities related to specific areas of the kitchen and to the skills required to develop menus that are also viable in terms of marketing and organization. Food safety and sanitation standards as legal guidelines for culinary professionals are constantly applied to all areas of course production in order to increase the students’ awareness of chef responsibilities beyond cooking. Areas of acquired skills and competencies: garde manger skills of applying learned techniques to the art of the cold kitchen, professional kitchen organization, responsibility and precision in the kitchen, menu development, contemporary cuisine applications (sous vide, pressure cooking, liquid nitrogen, smoking techniques for flavor), handcrafting pasta and fresh Italian pasta production.

Please request detailed information on courses and seminars or consult our Academic Catalog.

MASTER IN ITALIAN CUISINE SEMESTER I FALL

INTERSESSION Intersession Intersession Intersession Intersession (Aug/Jan) Week I SESSION I Week II SESSION II Week III SESSION III Week IV SESSION IV

Optional Italian Menu Advanced Introduction to Advanced Master Italian Italian Pasta Advanced Language Development Italian Restaurant Italian Gastronomy: Italian Restaurant Pastry Arts I Workshop Italian Restaurant - Cooking I Food and Culture Cooking I Experiential Experiential Cooking I Food Safety Experiential Experiential Learning Learning Experiential and Sanitation* Learning Learning Learning (Project I) (Project II)

Garde Manger Experiential Learning I

28 | A PICI US SEMESTER II

The aim of the second semester is to complete the educational path of the master-level program by increasing students’ skills and their overall experience of the professional environments of Ganzo and Fedora. Experiential learning held at the School Restaurant and Pastry Lab will allow students to develop organizational and management skills as well as prepare them for the reality of professional contexts. During this semester, students will operate as sous chefs by participating directly in kitchen or pastry lab management and related responsibilities. By applying the skills acquired through menu development, students will practice the planning and organization of professional menus. Courses will also deepen the student’s awareness of the Italian culinary culture with a special focus on the origins, characteristics, and use of traditional and specialty niche products. The study of communication strategies and the elements that influence group behavior will allow students to acquire the skills necessary to communicate effectively in professional situations. The importance of the Mediterranean diet will be analyzed from the nutritional standpoint and compared with other dietary regimens. The practical experience at the School Restaurant is a significant opportunity for the study and application of the culinary traditions, ingredients, and local recipes of Mediterranean countries. Areas of acquired skills and competencies: chef responsibilities in a professional kitchen, pastry lab organization (planning and production), in-depth knowledge of Italy specialty ingredients and supply chains, how food and culture are related in Italy and how culture influences eating behaviors, nutritional concepts in Mediterranean cuisine, Mediterranean cuisine and ingredients, communication strategies and interpersonal relations in professional environments.

Please request detailed information on courses and seminars or consult our Academic Catalog. MASTER IN ITALIAN CUISINE SEMESTER II SPRING

INTERSESSION Intersession Intersession Intersession Intersession (Aug/Jan) Week I SESSION I Week II SESSION II Week III SESSION III Week IV SESSION IV

Advanced Advanced Master Italian Advanced Italian Product Advanced Dietetics Advanced Mediterranean Italian Restaurant Italian Restaurant Pastry Arts II Italian Restaurant Knowledge Italian Restaurant and Nutrition Italian Restaurant Cuisine and Cooking II Cooking II Experiential Cooking II - Cooking II in the Cooking II Ingredients Interpersonal Experiential Experiential Learning Experiential Experiential Mediterranean Experiential Experiential Communication Learning Learning Learning Learning Diet Learning Learning (Project I) (Project II) (Project III) (Project IV)

Garde Manger Experiential Learning II

29 30 | APICIUS HOSPITALITY MANAGEMENT Two-Level and Four-Level Career Programs

PROGRAM OVERVIEW

TWO-LEVEL HOSPITALITY MANAGEMENT CAREER PROGRAM The 1-year/2-level program offers international students a unique opportunity to specialize their studies and develop operational skills in the field of hospitality, while studying in one of tourism’s most challenging and exciting cities in the world. The program is based not only on theory, but also on practical experience consisting of site visits, guest lectures and internships organized to provide formative professional contexts for the students. The program is based in the heart of this unique and sophisticated city and is renowned for its expertise in teaching methods, ensuring a remarkable experience for each Apicius Hospitality student.

FOUR-LEVEL HOSPITALITY CAREER PROGRAM The 2-year/4-level associate certificate in Hospitality Management is open to all students who have completed any of the Apicius two-level career programs. The program covers all aspects of the hospitality industry from management, tourism and housekeeping to accounting and finances. Special emphasis is given to the food and wine sectors of hospitality as well as the social and cultural aspects of the hospitality industry in Italy.

PROFESSIONALIZING ACADEMICS The academic content of select classes is held in professional environments such as the Community Engagement Member Institution (CEMI) linked to the academic institution. In the case of the Hospitality Career Programs, professional practice and experiential learning occur at Ganzo School Restaurant, where students interact with and educate the public. Students also actively participate and practice professionally through many interdisciplinary events during the academic year. Students will be immersed in the theoretical and practical teachings of hospitality and tourism, from the internal procedures of hotels, restaurants, wine bars, special events and more to the financial practices and technological innovations that continually shape international hospitality today.

PREREQUISITES For beginning levels, the prerequisite is a high school diploma or equivalent and demonstration of fluency in English. Students who wish to enroll in a different level of the program must qualify by submitting a detailed curriculum vitae and transcripts reflecting courses and grades obtained. A qualified submission of the aforementioned documents will be evaluated by a committee of academic advisors who will determine approval and enrollment in the requested level.

31 LEVEL I

The aim of the first level is to provide students with an overview of the Tourism and Hospitality Industry. Students will be introduced to the organization and management of front of the house and service management. The practices of human resources management will be introduced to increase personnel efficiency within organizations. Principles of supervision and leadership specific to the hospitality industry are also analyzed, while a focused study of food, culture, and society in Italy will increase awareness towards their influence on Italian tourism. Areas of acquired skills and competencies: principles of food and beverage management, duties and skills required for successful hospitality management, human resource management and employee hiring, roles and responsibilities of managerial roles in hotels and restaurants, communication strategies, conflict resolution; knowledge of festivals, food, and tourism in international environments; and the relationship between traditions and contemporary Italian society in tourism today. Please request detailed information on courses and seminars or consult our Academic Catalog. HOSPITALITY MANAGEMENT LEVEL I FALL

INTERSESSION Intersession Intersession Intersession Intersession (Aug/Jan) Week I SESSION I Week II SESSION II Week III SESSION III Week IV SESSION IV

Optional Italian Front of Mandatory Human Mandatory Supervision and Optional Optional Italian Language the House EL project Resource EL project Leadership in EL project ** Language and/ Management Management - the Hospitality or Internships Industry Experiential SEMINARS* Experiential - Learning Leading Italian Food and Learning Special - Winemakers Culture Projects ** Introduction to Hospitality Local Restaurants - and Wine Bars: Food Safety Signature Chefs and Sanitation* and Sommeliers

The Art of Gelato and Italian Ice

Sustainable Tourism - NYC part of the

Florence/NYC FALL program available for one week.

32 | A PICI US LEVEL II

The goal of the second level is to immerse the students in the dynamics of the hospitality industry with a concentrated focus on one of the most important cultural and economic assets of the Italian society and market. Professional wine appreciation will be introduced. Students will also be able to develop their skills in managing a hospitality business, facing some of the crucial aspects, such as accounting, marketing and the management philosophy/orientation of the industry. At the end of this level, students will be familiar with the effective strategic plans to establish customer engagement and loyalty while gaining a complete understanding of the skills required for delivering high quality customer service. Areas of acquired skills and competencies: hospitality accounting, processing financial data and information flow in hospitality operations, price strategies, organoleptic approaches to wine, basics of food and wine pairing, foundational skills of restaurant management and organization, marketing strategies, small group communication, application of Quality System principles, and efficient guest service and assessment of guest experiences. Please request detailed information on courses and seminars or consult our Academic Catalog. HOSPITALITY MANAGEMENT LEVEL II SPRING

INTERSESSION Intersession Intersession Intersession Intersession (Aug/Jan) Week I SESSION I Week II SESSION II Week III SESSION III Week IV SESSION IV

Optional Italian Optional Hospitality Mandatory Restaurant Mandatory The Client- Optional Optional Italian Language and/ EL project ** Accounting EL project Management EL project Customer EL project ** Language and/ or Internships - Experiential - Relation or Internships Wines I Experiential Learning SEMINARS* Management Experiential Learning Special - Kitchen Learning Special Projects ** Hospitality Management Projects ** Marketing and Brigade

Pairing Food and Wine

Wine Bar Management

The Italian Food Industry: From Farm to Table - Food and Wine Marketing Strategies

33 LEVEL IIII

In recent decades international tourism has become one of the world’s major economic industries. Managing international tourism requires a serious commitment. The third level provides students with the know-how and expertise to successfully meet the requirements and the challenges an international context is characterized by. Special focus is given to the organization of special events and the catering environment. Students will also develop their skills in financial planning, a fundamental asset for the success of businesses or professional projects. Areas of acquired skills and competencies: international business ventures and partnerships, organizational skills and practices from a cross-cultural business prospective, internal control, computer systems for guest management, scheduling and controlling costs, financial planning, profit loss reduction, food and beverage management for catering services, planning cost-effective menu for catering services, catering themes and functions; and planning, preparing, managing, and delivering special events. Please request detailed information on courses and seminars or consult our Academic Catalog. HOSPITALITY MANAGEMENT LEVEL III FALL

INTERSESSION Intersession Intersession Intersession Intersession (Aug/Jan) Week I SESSION I Week II SESSION II Week III SESSION III Week IV SESSION IV

Optional Italian Optional International Mandatory Special Event Mandatory Catering Sales Optional Optional Italian Language and/ EL project ** Management EL project Management EL project and Operations EL project ** Language and/ or Internships for the Experiential - - or Internships Experiential Hospitality Learning SEMINARS* Organizational Experiential - Learning Special Industry Food Purchasing Behavior Learning Special Projects ** Cost Control Projects ** Unesco World Heritage Site, Florence: Moving Towards a Sustainable Tourism

Glamour and Style: The Pitti Fashion Shows - NYC part of the

Florence/NYC FALL program available for one week.

34 | A PICI US LEVEL IIIV

The fourth level gives students a more detailed picture of the fundamental areas of study in the hospitality industry, such as how to manage a hotel and the different concepts and procedures of the food and beverage control systems. Furthermore, students will be equipped with e-marketing techniques, an essential area of expertise necessary for competing with the digital demands of today’s hospitality industry. Students will improve their knowledge and skills through practical experience and a special project. Areas of acquired skills and competencies: hotel management and front office procedures, reservation processes, revenue management, housekeeping operations, e-commerce in hospitality, departmental communication in hotels, sustainability and security in the hotel industry, guest room technology, risk management, sales tactics and procedures, food and beverage control system, and food and beverage operation cycles. Please request detailed information on courses and seminars or consult our Academic Catalog.

HOSPITALITY MANAGEMENT LEVEL IV SPRING

INTERSESSION Intersession Intersession Intersession Intersession (Aug/Jan) Week I SESSION I Week II SESSION II Week III SESSION III Week IV SESSION IV

Optional Italian Optional Hotel Mandatory E-Marketing for Mandatory Special Optional Optional Italian Language and/ EL project ** Management EL project the Hospitality EL project Project: EL project ** Language and/ or Internships Operations and Industry EL in the or Internships Front Ofﬁ ce - Experiential Hospitality Experiential Procedures Housekeeping Learning Special - Management Industry Learning Special Projects ** Food and Projects ** Beverage Operations and Management Experiential Learning

35 36 | APICIUS WINE STUDIES AND ENOLOGY Two-Level Career Program

PROGRAM OVERVIEW A wine expert is a qualified critic, salesman, and business manager. A professional sommelier is skilled and knowledgeable about wine and recognizes its fundamental role in the culinary experience. The last decades have witnessed a substantial increase in career opportunities for professional wine experts: as sommeliers in the restaurant dining room, as chefs in the professional kitchen, as educators and writers, as winery representatives and winemakers, and as wine managers. The Apicius Career Program in Wine Studies and Enology is geared toward students who wish to embark on a career in the wine industry, or are changing fields. The program is also intended for wine enthusiasts, as well as for professionals interested in continuing their education. The curriculum is rigorous and offers students a wide range of future employment in the wine industry. Apicius International School of Hospitality is located in Florence, in the heart of the Chianti area; where students have the privilege of studying while being fully immersed in Italian wine culture. Here they are given the opportunity to meet and interact with professionals experts, sommeliers, wine bar managers, and wine producers as they also take part in the most important Italian wine events.

Apicius International School of Hospitality is proudly partnered with internationally respected wine companies such as Angoris, Salcheto, Bertani, Capannelle, Castello di Ama, Castello del Trebbio, Compagnia del Vino, Fattoria La Rivolta, Ferrari, Fontodi, Heres, Marchesi Mazzei, Poggio Scalette, Principe Corsini, Santa Cristina, Jermann.

PROGRAM OBJECTIVES The program provides the basic skills necessary for an individual aspiring to enter into the wine industry. It develops the students’ awareness and skill sets to their optimum potential and prepares them for a professional career in a continuously developing industry, which encompasses a wide range of exciting fields. The Career program is structured in two levels: during the first, students will learn about the production of wine and spirits, how to taste wine and recognize typical characteristics and flaws, the principles of proper wine service and the art of pairing wine and food. During the second level, students will have intensive sessions putting theory into practice. Special attention will be given to the world’s major wine regions as well as proper wine service and salesmanship. Exams must be passed upon the completion of each level.

PROFESSIONALIZING ACADEMICS The academic content of select classes is held in professional environments, such as the Community Engagement Member linked to academic institution. In the case of the Wine Studies and Enology Career Program, professional practice and experiential learning occur at Ganzo School Restaurant where students interact with and educate the public. During each level, an itinerant course includes visits to wineries. The Fall program includes a focus on the yearly grape harvest. Students will be learning directly from wine producers through a series of trips.

37 LEVEL I

The aim of the first level is to provide students with a basic comprehension of wine appreciation. Students will be introduced to the Italian wine classification system and to the first notions of viticulture and the principles that underlie growing grapes and making wine. They will learn how to organize a cellar and the principles of proper wine service and beverage management. The main Italian and international wine grapes will be analyzed, as well as a selection of Italian and French wines, with a focus on the Tuscan region. Special emphasis will be placed on extensive wine tasting, in order to learn how to evaluate wine, including sensory analysis correctly using basic terms to describe the sensory properties of wines. One of the courses includes visits to different Italian wineries. Areas of acquired skills and competencies: basic knowledge of viticulture and winemaking in Italy and internationally, identification of grape varieties, organoleptic methodology of professional tasting, basic principles of food and wine pairing, cost controls and standards in food and beverage industry, purchasing and storing, and identification of major cultural and enological elements of Tuscan wine production. Please request detailed information on courses and seminars or consult our Academic Catalog. WINES STUDIES AND ENOLOGY LEVEL I FALL

INTERSESSION Intersession Intersession Intersession Intersession (Aug/Jan) Week I SESSION I Week II SESSION II Week III SESSION III Week IV SESSION IV

Optional Italian Wine Mandatory Tuscany and Mandatory Wines of the Optional Optional Italian Language Appreciation I EL project its Wines EL project World I EL project ** Language and/ - - - or Internships Food and Table and Wine SEMINARS* Experiential Beverage Grapes of Italy: Learning Special Leading Italian Operations and An Educational Projects ** Winemakers Management Wine Tour I Experiential Local Restaurants Learning and Wine Bars: - Signature Chefs Food Safety and Sommeliers and Sanitation* Introduction to Winemaking

Coffee and After Meal Beverages - NYC part of the

Florence/NYC FALL program available for one week.

38 | A PICI US LEVEL II

The aim of the second level is to deepen students’ professional understanding of wine appreciation. An overview of Italian wines by region will be provided, as well as a study of wines from other areas of the world, in order to allow students to make critical comparisons. Wine communications and marketing are analyzed to gain knowledge of the wine market and consumer. The importance of critical methods for food and wine pairing are also an essential feature of this level. One of the courses includes visits to different wineries. The second level focuses on wine making and on the factors that influence grape and wine quality. Areas of acquired skills and competencies: advanced knowledge of Italian and international wine territories, understanding of wine styles and varietals for Old and New World winemaking, assess viticultural practices in vineyards in terms of soil and grape quality, apply ecological approaches to grape growing, analysis of wine market segments and targets, formulate wine marketing strategies for diverse wine categories, and application of advanced food and wine pairing techniques for professional contexts. Please request detailed information on courses and seminars or consult our Academic Catalog. WINES STUDIES AND ENOLOGY LEVEL II SPRING

INTERSESSION Intersession Intersession Intersession Intersession (Aug/Jan) Week I SESSION I Week II SESSION II Week III SESSION III Week IV SESSION IV

Optional Italian Optional Wine Mandatory Viticulture Mandatory Professional Optional Optional Italian Language and/ EL project ** Appreciation II EL project and Enology: EL project Pairing Food EL project ** Language and/ or Internships - An Educational - and Wine or Internships Wine Experiential Wine Tour II SEMINARS* Advanced Experiential Communications Learning Special - Learning Special and Beer Brewing Projects ** Marketing and Pairing Wines of the Projects ** Experiential World II Learning Spirits and Grappa

Wine Bar Management

The Italian Food Industry: From Farm to Table

Pairing Cocktails and Food

39 40 | APICIUS TUTTOTOSCANA PROGRAM Study Away Program - From Florence to the James Beard Foundation in NYC

ABOUT TUTTOTOSCANA TuttoToscana is a specialized program that combines academic learning, event management, and event production at international events. The program name means “all things Tuscan,” and aims to interpret, with the help of its student/faculty team, unique themes pertaining to Tuscan culture in prestigious locations. Students begin event management and preparation through three weeks of academic coursework in Florence, which concludes with a weeklong production and staging of an event cycle featuring the James Beard Foundation in New York City (Fall).

ABOUT JBF The capstone events of the Florence-NYC edition in the fall season culminate at the James Beard Foundation, America’s most renowned reference in the world of gastronomy and the professional restaurant industry. JBF is a non- profit foundation founded in honor of a great culinary patron, James Beard, and carries on Mr. Beard’s desire to spread culinary awareness through education. In addition to the foundation’s educational efforts and its program of hosting chefs and restaurants from around the world, its yearly food industry awards recognize America’s established and emerging gastronomic talents. The foundation is located in Mr. Beard’s former home in the heart of the charming West Village in NYC, and is where the TuttoToscana team presents its event concepts to the foundation members and the general public.

PROGRAM MISSION The program features a study away component and is trans-territorial, between Florence and the United States. The mission is to promote cross-cultural knowledge in the areas involved in the creation and realization of special events related to specific event concepts. Program participants will acquire theoretical and practical experience through course attendance, event planning, and onsite event management/production for a total immersion in real-life situations. The areas of event management, food/wine management, and digital media will be the main focus of this unique program that will offer invaluable professional experiences to participants. Students will have the opportunity to be fully integrated in a team committed to representing Tuscan and Italian excellence to diverse audiences, and as well as develop their professional portfolios thanks to the direct contact and interaction with highly regarded entities in the world of gastronomy.

PROGRAM AREAS Students may choose from 3 different areas of event organization and production for 6-9 credits (Florence-NYC) or 3 credits (NYC-only). The 6 to 9-credit option follows a 4-week structure that begins with 3 weeks of academic and event preparation in Florence and concludes with the event cycle week in NYC. The 3-credit option follows a 1-week structure held directly in NYC. The event concept and details are managed and organized by students and faculty after a deep cultural and academic immersion in Florence, and executed as a team during the week of event staging on location.

Each area is offered for 3, 6, or 9 credits. 3-credit study away-only options are held directly in NYC as a 1-week session.

Area 1: Event Planning and Communications Area 2: Visual Arts - Digital Media and Art History Area 3: Food Management and Production for Special Events

Please note: During the event week in NYC, satellite events in addition to the James Beard Foundation may complete the event cycle. Events are subject to change.

41 PROGRAM OBJECTIVES Participating students will walk away from the experience having created, planned, organized and successfully realized a high-profile event from an intercultural point of view.

AREA 1 EVENT PLANNING & COMMUNICATIONS Planning event logistics, managing communications between FUA and the various entities involved in the events including locations and the media. Coordinating and managing internal project production and communications between team members. Specialize in international and cross-cultural communication for events. Develop strategies for presenting Italian gastronomy in international settings. Identify how to pair food with wine and successfully communicate not only the technical characteristics of the wine but also its cultural value to special event attendees.

AREA 2 DIGITAL MEDIA & VISUAL ARTS Creating and producing all materials related to the event concept and image. Manage production projects involving specific skills in videography, photography, and videomaking. Preparing, revising and editing graphic layouts for print and online publication. Deepen knowledge and visual approaches to specifically targeted events and event concepts. On-site media coverage of events and media production and post-production development.

AREA 3 FOOD & WINE MANAGEMENT Successfully coordinate Italian menu production and wine list development. Manage food & wine logistics for international events. Collaborate in a professional Italian kitchen brigade for large-scale events. Apply food production skills as practiced in the culinary lab in a food production facility and demonstrate improvement in basic food production skills such as knife cuts, station organization, sanitation, and order execution. Gain familiarization with commercial food production processes for special events.

IMPORTANT INFORMATION FOR ENROLLMENT Chef jackets are included for Area 3 only. Knife sets are NOT included and must be brought individually by Area 3 students. Area 2 students must be equipped with the following for the documentary coursework of the program: Laptop (preferably Apple) that can accommodate Final Cut Pro or Adobe Premier, external hard drive, SLR camera with 1080p video capacity. Travel to the US for the NYC fall event week: Not all countries are a part of the visa waiver program to enter the United States without a visa for travel purposes. Please consult the US Department of State website to find out whether or not your country is a part of the waiver program, otherwise you must request a visa to enter the US.

42 | APICIUS 43 44 | APICIUS GANZO SCHOOL RESTAURANT Apicius CEMI - Community Engagement Member Institution

WHAT IS GANZO? Ganzo is the creative learning lab and school restaurant open to the public, operated by the culinary, hospitality, and wine students of Apicius International School of Hospitality. It is a project meant to promote integration in Florence, and to encourage and facilitate the interaction between students and the city. Ganzo is located in the Sant’Ambrogio neighborhood in Florence, a vivacious area of the city known for its unique connection to food thanks to the presence of the fresh food market and many restaurants and wine shops. Ganzo menus feature seasonal ingredients of the highest quality prepared by the students as a part of their academic coursework. Ganzo also features a public art gallery.

STUDENT ACADEMIC INVOLVEMENT The students and faculty of the Apicius School of Food and Wine Studies and the School of Hospitality oversee the daily operations of Ganzo as part of their academic coursework. Principles and practical applications of front/back of the house management, professional restaurant preparation, professional beverage management, and customer relations are practiced through experiential learning during their academic program of study.

GET INVOLVED IN EXPERIENTIAL LEARNING In addition to Apicius students who are already academically involved at Ganzo, anyone who seeks a professionalizing community experience can get involved as well. Through enrollment in Learn and Serve courses, team members may assist with the areas of Ganzo operations and management, such as food safety and planning, guest service and relations, sales, HR, dining setup and service, menu planning, wine list development, and cellar management. Learn and Serve is fully supervised and coordinated by instructors and offers the unique experience of professional integration and development for all individuals, whether they be students, alumni, or members of the local community. Courses may be taken on a credit or non-credit basis.

MEAL PLANS The public, FUA students, staff, and faculty may purchase Ganzo meal plans that can be used everyday during service hours.

GANZO EVENTS You can discover many sides to Italian cuisine, art, and culture at Ganzo. Every Wednesday Ganzo offers an aperitivo- style social event to interact with the community, faculty, and students. Certain Wednesdays transform into AperiArt, where the regular aperitivo takes a creative turn by featuring art show openings. Thursdays feature special themed multi-course dinners. Cultural encounters take place throughout the year. Monday wine seminars are scheduled during the fall and spring semesters.

Contact Info and Hours of Operation Via dei Macci, 85r 50122 Firenze

Tel +39 055 241076 www.ganzoﬂ orence.it

45 46 | APICIUS FEDORA SCHOOL PASTRY SHOP Apicius CEMI - Community Engagement Member Institution

WHAT IS FEDORA? Fedora is the learning lab and pastry shop lab open to the public, operated by the students of the Baking and Pastry Department at Apicius International School of Hospitality. Located at the Villa Brilli Peri campus along with the Apicius School of Food and Wine Studies, the pastry shop is a part of the Apicius campus facilities and is open to the public during daily hours of operation. The selection of products including desserts, sweet and savory baked goods, and specialty holiday items, are available to the public and prepared by the students as part of their academic coursework, under the supervision of the Baking and Pastry department faculty.

STUDENT ACADEMIC INVOLVEMENT Students learn in a professional environment and are involved in all operations of baking and pastry production – ingredient selection and orders, food cost, European HACCP standards of hygiene control, product packaging, customer service and communications, and front and back of the house operations. Fedora facilities include classroom/ lab spaces for learning and are equipped to offer professionally prepared baked goods and pastries of the highest quality.

GET INVOLVED IN EXPERIENTIAL LEARNING In addition to Apicius courses that are already academically involved at Fedora, anyone who seeks a professionalizing experience can get involved as well. Through enrollment in Learn and Serve courses, team members may assist with the areas of Fedora operations and management, such as food safety and planning, guest service and relations, sales, HR, store setup and service, menu planning, catering operations, and dessert list development. Learn and Serve is fully taught, supervised and coordinated by instructors and offers the unique experience of professional integration and development for all individuals, whether they be students, alumni, or members of the local community. Courses may be taken on a credit or non-credit basis.

MEAL PLANS The public, FUA students, staff, and faculty may purchase meal plans that can be used everyday at Fedora during service hours.

Contact Info Via Guelfa, 116 50129 Firenze Italia

Tel +39 055 2633164 www.fedoraﬁ renze.it

INDEX

MISSION Mission, Vision & Values...... 53

CAREER PROGRAMS Sessions ...... 55 Photography ...... 57 Visual Communication ...... 63

CEMI CORRIDOIO FIORENTINO Photography and Design Gallery ...... 69

49 WHERE WE ARE

DIVA Digital Imaging and Visual Arts

Palazzo Bombicci Pontelli Guicciardini Strozzi Corso Tintori, 21 50122 Firenze

tel +39 055 2469016 fax +39 055 2478068

www.divaflorence.it 1

CORRIDOIO FIORENTINO Photography and Design Gallery Corso Tintori, 21 50122 Firenze corridoiofiorentino.it

50 | DI VA DIVA MISSION

The School of Digital Imaging and Visual Arts (DIVA) is a dynamic and technology-focused area of FUA offering the following departmental studies:

DIGITAL MEDIA PHOTOGRAPHY VIDEO PRODUCTION VISUAL COMMUNICATION VISION

DIVA’s eye on Florence is like Renaissance architect Brunelleschi’s box invented to capture perspective through light: what’s projected through the pinhole is the innovative vision created by our students studying in this city which has been the cradle of artistic creativity since Renaissance times. Our role in this rich background is to preserve its visionary spirit but not dwell upon it, to work towards a contemporary, innovative future.

DIVA is an academic institution that offers studies in digital photography, rich multimedia, videomaking, graphic design, and visual communication in Florence.

DIVA’s philosophy is literally a vision, one that seeks to train students to forge a new light and a new perspective on how digital and visual arts reveal our surroundings.

DIVA’s technological approach explores local and European surroundings as a living, dynamic canvas by breathing new life and mobility into historical and traditional contexts, capturing the contemporary social landscape and creating new scenarios for the images of tomorrow.

DIVA supports sustainable media and design in its didactic methods and practices.

MISSION

DIVA was founded as a new visual approach to education for digital media studies.

DIVA renews the image of Florence and the concept of aesthetics as perceived over time through centuries of artistic innovation.

DIVA seeks to promote sustainable futures through digital media, design, and visual arts: • Visual communication studies to develop proficiency in the use of visual design methods and technologies. • Photography and video methods that use more responsible ways of consuming resources.

DIVA offers advanced technology in digital and rich media with constructive, interactive programs of study and course curriculum.

DIVA shapes students who are: • Creatively conscious about the visual aspects of cities, landscapes, and environments. • Choose responsible approaches to digital and paper production of their visual production. • Possess the technical abilities to elaborate what they creatively envision. • Continue to widen their breadth of knowledge in the digital and visual arts.

51 VALUES

Courses that promote the integration of students into urban and non-urban landscapes for a richer interpretation of the visual and digital arts.

State of the art facilities, the latest equipment for computers and software programs for fine art printing, studio classrooms for hands on lab sessions, and an experienced staff for all student needs.

An international faculty highly experienced in varied professions and from diverse backgrounds who involve students to work on challenging projects.

A challenging and extensive academic curriculum composed of lectures, workshops, and laboratories. Structured programs for students who aim for professional development and future careers in the industry.

Personal enrichment and exposure to the local community through exhibitions, shows, and cultural integration projects.

52 | DI VA CAREER SESSIONS AT DIVA Career Programs are Quarter-based

PHOTOGRAPHY FALL SPRING SUMMER

Level 1 √

Level 2 √

Level 3 √

Level 4 √

VISUAL COMMUNICATION FALL SPRING SUMMER

Level 1 √

Level 2 √

Level 3 √

Level 4 √

53 54 | DI VA PHOTOGRAPHY Two-Level and Four-Level Career Programs

PROGRAM OVERVIEW

TWO-LEVEL PHOTOGRAPHY CAREER PROGRAM The two-level photography program is intended for applicants with a strong interest in photography and for those who would like to develop technical skills and imaging fundamentals while developing their own creative vision. By the end of the second level, students will have a broader understanding of digital image capture technology and develop a unique creative vision. The program is designed to promote creative, technical skills and critical thinking of digital photography and is a prelude to the four-level photography career program at DIVA. The two-level program culminates with a final portfolio. Students complete a wide range of subjects including beginning image post processing, intermediate image post processing, post production, camera technical skills and techniques, photography studio lighting, colour, black & white printing, professional digital imaging software, professional photo studio, post production lab, conceptual and documentary photography, professional practices, and portfolio development. The career program in Photography is designed to give students a foundation in the field of photography and multimedia. Students work with up to date and cutting edge digital imaging software and equipment. Individual self-confidence and personal vision are fostered throughout the program. The didactic approach includes lectures, labs, discussions, visual presentations, and readings on photographic, artistic, and historical topics.

FOUR-LEVEL PHOTOGRAPHY CAREER PROGRAM Upon completion of the two levels of the first year in photography, students may continue their studies with the third and fourth levels of the program. The tools and techniques gained during the first two levels will be further examined and built upon. The final levels strengthen student development by encompassing theoretical, professional and contemporary imaging and aesthetic standards while continuously deepening an understanding of expressive communication and critical thinking in today’s photo-saturated society. Each level will develop a portfolio of images within a fine arts framework. Students will finish with a complete portfolio and a solo exhibition.

PROFESSIONALIZING ACADEMICS The academic content of select classes is held in professional environments such as the Community Engagement Member linked to the academic institution. In the case of the Photography Career Program, professional practice and experiential learning occur at the DIVA/IDEAS CEMI, Corridoio Fiorentino, where students interact with and educate the public. Corridoio Fiorentino is the learning lab and photography/design gallery located within the DIVA/IDEAS campus at Palazzo Doni that features the works of international photographers and designers including FUA students and faculty.

PREREQUISITES For beginning levels, the prerequisite is a high school diploma or equivalent and demonstration of fluency in English. Students who wish to enroll in a different level of the program must qualify by submitting a detailed curriculum vitae, transcripts reflecting courses and grades obtained, and a portfolio. A qualified submission of the aforementioned documents will be evaluated by a committee of academic advisors who will determine approval and enrollment in the requested level.

55 LEVEL I

The first level provides students with a basic comprehension of photography and introduces contemporary methods of photographic image making and processing. From an image-making perspective, both film and digital photographic techniques will be covered. The Introduction to Photoshop course develops a solid background in image processing upon acquisition. Visual communication concepts and web design offer further tools to understand the building of photographic meaning and presenting them in the digital forms of design and the web. Students will be given the tools to identify various photographic concepts and to test their abilities, in order to develop their interest towards the professional photographic arts. Areas of acquired skills and competencies: technical aspects of camera operation (Reflex camera usage), light metering and available light, digital processing, image acquisition, digital workflow, developing processes, fundamentals of photography software, basics of photographic composition, introduction to printing, introduction to film photography and the darkroom, color theory fundamentals, visual design development, fundamentals of web design, and typography.

Please request detailed information on courses and seminars or consult our Academic Catalog. PHOTOGRAPHY LEVEL I FALL

INTERSESSION Intersession Intersession Intersession Intersession (Aug/Jan) Week I SESSION I Week II SESSION II Week III SESSION III Week IV SESSION IV

Optional Italian Introduction to Mandatory Introduction Mandatory Web Design Optional Optional Italian Language Photoshop EL project to Film EL project EL project ** Language and/ - Photography - or Internships Introduction - SEMINARS* Experiential to Digital Photography Visual On Camera and Learning Special Experiential Communication Studio Flash Projects ** Learning Design Photography Fundamentals Fine Art Digital Studio I Printing

Art Media: Introduction to the Creative Process

Pinhole Photography

Visual Diary - NYC part of the

Florence/NYC FALL program available for one week.

* All seminars are optional and open for enrollment to enhance the core education of career programs. ** Internships/Experiential Learning Special Projects can be added upon completion of at least one level. Please note that internships/ELSP can be added at the beginning of a regular FUA session date for a minimum of 3 weeks and during intersession weeks.

56 | DI VA LEVEL II

Level II completes the yearlong edition of the Photography Career Program. Students further develop their skills in digital and classical photography at an intermediate level, and will be challenged to explore how images are made, interpreted, and delivered while furthering the technical proficiencies gained in the previous semester. Emphasis is placed on contextualizing photography through its evolution and important movements in the field through the history of photography course. Continuing students also move on to a more advanced level of web design and diversify their portfolios through an introduction to rich media and podcasts, in addition to special projects to conclude the year of study. Projects feature involvement in the community. Areas of acquired skills and competencies: history of photography, intermediate digital photographic techniques, composting, flash photography, complex digital processing techniques, digital black and white photography, multimedia, medium and large format film camera techniques, low and high energy film developers, developing personal projects, podcast production and publication, designing web responsive layouts, and SEO.

Please request detailed information on courses and seminars or consult our Academic Catalog. PHOTOGRAPHY LEVEL II SPRING

INTERSESSION Intersession Intersession Intersession Intersession (Aug/Jan) Week I SESSION I Week II SESSION II Week III SESSION III Week IV SESSION IV

Optional Italian Optional History of Mandatory Intermediate Mandatory Web Design Optional Optional Italian Language and/ EL project ** Photography EL project Film EL project - EL project ** Language and/ or Internships - Photography - Introduction or Internships Intermediate Experiential SEMINARS* to Rich Media: Experiential Digital Learning Special Podcast Learning Special Photography Food Projects ** Experiential Photography Production Projects ** Learning Introduction to Fashion Photography

Introduction to Photojournalism

Non-Silver Halide Photography

Introduction to Picture Editing

57 LEVEL III

The third level of the program features courses that are intended for students with previous experience and who wish to further their studies in specialized topics such as landscape and architectural photography. From a technical photography perspective, the advanced level of digital photography is a part of this level. Considering that photography today demands diverse methods of execution and delivery, cameras are equipped to accomplish more than taking photographs. Students engage in multimedia studies such as creative videomaking to further develop a sense of the possibilities beyond static imagery. The third level requires a teaching assistantship experience and introduces an initial preparation for the final solo exhibition to be held at the end of Level IV. Students who have had at least one year of photography study may apply for this level. A portfolio must be submitted for review and an exam is required upon arrival for placement into Level III. Areas of acquired skills and competencies: introduction to video basics (camera lenses, pre-production, and post- production), advanced personal project development, language of art criticism, and theory of art criticism.

Please request detailed information on courses and seminars or consult our Academic Catalog. PHOTOGRAPHY LEVEL III FALL

INTERSESSION Intersession Intersession Intersession Intersession (Aug/Jan) Week I SESSION I Week II SESSION II Week III SESSION III Week IV SESSION IV

Optional Italian Optional Landscape and Mandatory Advanced Mandatory Art Theory and Optional Optional Italian Language and/ EL project ** Architectural EL project Digital EL project Criticism EL project ** Language and/ or Internships Photography Photography - or Internships - Experiential - SEMINARS* Experiential Introduction Learning Special Teaching Learning Special to Creative Medium and Projects ** Videomaking Assistantship I Large Format Projects ** Experiential Learning Stock Photography, Illustration, and Video

Light of Florence and Tuscany - NYC part of the

Florence/NYC FALL program available for one week.

58 | DI VA LEVEL IV

Fourth-level courses are intended for students who have successfully completed Level III and are equipped with the knowledge and preparation to conclude the 2-year program. Level IV focuses on the preparation of the students’ final portfolio and requires a final, advanced videomaking course and the completion of special projects in the areas of digital and exploratory photography. The capstone experience is the solo exhibition, which represents the culminating point of the program. Project proposals are reviewed by individual faculty members and as well as during group critiques. Student build upon their skills and understanding by applying creative and professional methods including: installation approaches, self-promotion strategies, developing the artist’s statement, and finalizing a portfolio and e-portfolio. Areas of acquired skills and competencies: creative videomaking and post-production, creative post-production processes, after effects, 2 and 3D animation, portfolio preparation and e-publishing, and special project development for final exhibition.

Please request detailed information on courses and seminars or consult our Academic Catalog. PHOTOGRAPHY LEVEL IV SPRING

INTERSESSION Intersession Intersession Intersession Intersession (Aug/Jan) Week I SESSION I Week II SESSION II Week III SESSION III Week IV SESSION IV

Optional Italian Optional Advanced Mandatory Exploratory Mandatory Portfolio Optional Optional Italian Language and/ EL project ** Videomaking EL project Digital EL project Development IV EL project ** Language and/ or Internships and Photography - or Internships Experiential Special Project: Experiential Post-Production Experiential Learning Experiential Learning Special - Learning Learning Special Projects ** Solo Exhibit in Digital Projects ** and Publication Photography of Solo Work

59 60 | DI VA VISUAL COMMUNICATION Two-Level and Four-Level Career Programs

PROGRAM OVERVIEW

TWO-LEVEL VISUAL COMMUNICATION CAREER PROGRAM Visual Communication is the process of designing and delivering messages and stories to diverse audiences through film, video, and emerging digital technologies that are not simply techniques but in a broader sense the defining elements of our culture and society. This two-level program is intended for applicants who are seriously considering a career in fields related to Visual Communication. An emphasis on design, production, and innovative visual ideas g uides the student through interpreting visual language for the intended user across all aspects and applications. Students will interpret and “deliver” in print and electronic form. Thanks to state-of-the-art facilities and internationalized teaching approaches, students challenge their design approaches through projects, exhibitions, and the creation of a professional portfolio.

FOUR-LEVEL VISUAL COMMUNICATION CAREER PROGRAM The constantly evolving forms of digital media generate the development of new visual languages, which translate into the parallel growth of fields that demand the necessary skill and expertise to operate as a professional. The four-level career program in Visual Communications tackles critical thinking, visual deconstruction/reconstruction, and visual problem solving for communicational needs in design systems, publication design, electronic media, typography, and packaging. By weaving technology, aesthetics, raw materials, and references, students will produce experimental ideas as well as work on interdisciplinary design projects. The second year completes the students’ professional portfolio and prepares them for the final exhibition to conclude the entire program.

PROFESSIONALIZING ACADEMICS The academic content of select classes is held in professional environments such as the Community Engagement Member linked to the academic institution. In the case of the Visual Communication Career Program, professional practice and experiential learning occur at the DIVA/IDEAS CEMI, Corridoio Fiorentino, where students interact with and educate the public. Corridoio Fiorentino is the learning lab and photography/design gallery located within the DIVA/IDEAS campus at Palazzo Doni that features the works of international photographers and designers including FUA students and faculty.

PREREQUISITES For beginning levels, the prerequisite is a high school diploma or equivalent and demonstration of fluency in English. Students who wish to enroll in a different level of the program must qualify by submitting a detailed curriculum vitae, transcripts reflecting courses and grades obtained, and a portfolio. A qualified submission of the aforementioned documents will be evaluated by a committee of academic advisors who will determine approval and enrollment in the requested level.

61 LEVEL I

Level I has the objective of providing students with basic yet comprehensive visual communication foundations, principles, and approaches. Students will be introduced to image making and processing through courses on digital photography and Photoshop, while learning the principles of computer graphics for working digitally. A study of semiotics, design fundamentals, and the creative process offered by the first-level design fundamentals studio will challenge the students’ design perspectives. Further practical application of learned concepts is offered by the magazine editing and publishing course. Areas of acquired skills and competencies: technical aspects of camera operation (Reflex camera usage), light metering and available light, digital processing, image acquisition, digital workflow, developing processes, fundamentals of photography software, basics of photographic composition, introduction to printing, introductory Photoshop techniques for graphic and design projects, visual design development, computer drawing, and layout and editing fundamentals for periodicals.

Please request detailed information on courses and seminars or consult our Academic Catalog. VISUAL COMMUNICATION LEVEL I FALL

INTERSESSION Intersession Intersession Intersession Intersession (Aug/Jan) Week I SESSION I Week II SESSION II Week III SESSION III Week IV SESSION IV

Optional Italian Introduction to Mandatory Visual Mandatory Introduction Optional Optional Italian Language Photoshop EL project Communication EL project to Computer EL project ** Language and/ - Design - Graphics or Internships SEMINARS* Introduction Fundamentals - Experiential to Digital Studio I Presentation Magazine Learning Special Photography Media Editing and Projects ** Experiential Publishing Learning Commercial and Business Advertising

Art Media: Introduction to the Creative Process

Sustainable Graphic Design for a Contemporary Green World

Portfolio Development I - NYC part of the

Florence/NYC FALL program available for one week.

62 | DI VA LEVEL II

During Level II, students will expand their application of concepts of digital photography and design fundamentals gained during the first level. They will work with visual solutions that specifically reference both electronic and print publications. Students will have the opportunity to contribute design solutions and proposals to the journalism department’s semesterly magazine publication. New disciplines introduced during this level include web design and rich media, which are intended to diversify the students’ command of media formats. Technical proficiency will also be furthered in other visual disciplines. Areas of acquired skills and competencies: design strategies for fashion editorials, intermediate digital photographic techniques, composting, flash photography, complex digital processing techniques, digital black and white photography, intermediate typography layout, corporate design, podcast production and publication, designing web responsive layouts, and SEO.

Please request detailed information on courses and seminars or consult our Academic Catalog. VISUAL COMMUNICATION LEVEL II SPRING

INTERSESSION Intersession Intersession Intersession Intersession (Aug/Jan) Week I SESSION I Week II SESSION II Week III SESSION III Week IV SESSION IV

Optional Italian Optional Magazine Mandatory Visual Mandatory Web Design Optional Optional Italian Language and/ EL project ** Editing and EL project Communication EL project - EL project ** Language and/ or Internships Publishing Design - Introduction or Internships Experiential - Fundamentals SEMINARS* to Rich Media: Experiential Intermediate Learning Special Studio II Podcast Learning Special Digital Digital Imagery Projects ** Photography Production Projects ** Digital Graphic Experiential Illustration Learning Introduction To Interface

Visual Communications in Business

Portfolio Development II

63 LEVEL III

Level III students will work primarily on electronic multimedia communication delivery systems intended for specific and targeted client categories in order to deepen business approaches. Creative videomaking and art direction are introduced to further contextualize video approaches and artistic practices. Interpreting visual language will be further investigated throughout this level, as students start to work on individual and client-based projects for their final, yearlong project. A teaching assistantship experience is required to complete this level. Areas of acquired skills and competencies: script writing, lighting, video camera technique and lenses, pre-production and post-production workflow and execution, video editing software, leadership and communication skills for coordinating projects from design to execution, problem-solving and decision-making in visual communication, and visual branding.

Please request detailed information on courses and seminars or consult our Academic Catalog.

VISUAL COMMUNICATION LEVEL III FALL

INTERSESSION Intersession Intersession Intersession Intersession (Aug/Jan) Week I SESSION I Week II SESSION II Week III SESSION III Week IV SESSION IV

Optional Italian Optional Multimedia Mandatory Visual Mandatory Introduction to Optional Optional Italian Language and/ EL project ** Studio I EL project Communication EL project Art Direction EL project ** Language and/ or Internships - Design - or Internships Fundamentals Experiential Introduction SEMINARS* Experiential Studio III Learning Special to Creative Learning Special - Professional Projects ** Videomaking Teaching Practices Projects ** Experiential Assistantship I Learning Creative Communication for the Third Sector

Portfolio Development III - NYC part of the

Florence/NYC FALL program available for one week. Italian Classical Cakes and Tarts

64 | DI VA LEVEL IV

Level IV is the final and concluding period of study for the Visual Communication 2-year program. Students will work on an independent project focusing on visual communication and publishing, in print and electronic media formats, alongside projects for the advanced level of courses in the areas of design fundamentals and portfolio development. A final focus is placed on digital video editing and multimedia learning as students prepare for the completion of their second- year portfolios and the presentation of the capstone visual communication and publishing project. Areas of acquired skills and competencies: advanced video pre-production, production, and post-production; advanced lighting; special effects; advanced visual communication methods, techniques, and theories; portfolio preparation and e-publishing; and special project development for final exhibition.

Please request detailed information on courses and seminars or consult our Academic Catalog.

VISUAL COMMUNICATION LEVEL IV SPRING

INTERSESSION Intersession Intersession Intersession Intersession (Aug/Jan) Week I SESSION I Week II SESSION II Week III SESSION III Week IV SESSION IV

Optional Italian Optional Multimedia Mandatory Visual Mandatory Portfolio Optional Optional Italian Language and/ EL project ** Studio II EL project Communication EL project Development IV EL project ** Language and/ or Internships Experiential Design - or Internships Learning Special Project: Experiential Fundamentals Experiential Experiential Learning Special Studio IV Learning Special Learning Projects ** - in Visual Projects ** Digital Video Communication Editing And Publishing

65 66 | DI VA CORRIDOIO FIORENTINO GALLERY DIVA and IDEAS CEMI - Community Engagement Member Institution

WHAT IS CORRIDOIO FIORENTINO? Corridoio Fiorentino is the learning lab and photography/design gallery located at the DIVA/IDEAS campus at Palazzo Doni, which features the works of visiting photographers, designers, as well as the students and faculty and faculty members of DIVA/IDEAS. Corridoio Fiorentino is a mirror where Florentine and international artists and students attending DIVA/IDEAS reflect their perception of contemporary aesthetics and share it with the city of Florence.

STUDENT ACADEMIC INVOLVEMENT Group and solo exhibitions are meant to communicate a contemporary vision of digital arts and involve the community through the DIVA/IDEAS mission of interpreting and teaching arts through interactive digital media. Corridoio Fiorentino provides a physical venue and online presence for current and past exhibitions created by established and emerging photographic artists and designers through the assistance of DIVA/IDEAS. Corridoio Fiorentino strives to serve students, faculty and professional artists in the field of digital imaging by preserving, collecting, exhibiting, and fostering the understanding of works of art, in a gallery with the highest possible scholarly standards.

GET INVOLVED IN EXPERIENTIAL LEARNING Corridoio Fiorentino is based on Experiential Learning and student involvement is an important element for the gallery’s success. In addition to courses that are already academically involved at Corridoio Fiorentino, anyone who seeks a professionalizing experience can get involved as well. Through enrollment in Learn and Serve courses, team members may assist with the areas of the gallery’s operations and management as a part of their academic coursework. Learn and Serve is fully taught, supervised, and coordinated by instructors and offers the unique experience of professional integration and development for all individuals, whether they be students, alumni, or members of the local community. Courses may be taken on a credit or non-credit basis. Students can assist the advisory board team with the organization of events, as well as help with public relations. Students can also help with gallery installation and activities in collaboration with faculty members and artists during shows and special exhibitions.

Contact Info Via Magliabechi, 1 50122 Firenze Italia

Tel +39 055 2469016 corridoioﬁ orentino.it

Photo

CORRIDOIO FIORENTINO

Photography and Design Gallery

DIVA/IDEAS 67

INDEX

MISSION Mission, Vision & Values ...... 73

CAREER PROGRAMS Sessions ...... 75 Fashion Design and Technology ...... 77 Accessory Design and Technology ...... 83

CEMI FLY FASHION LOVES YOU Vintage, Consignment and Emerging Designer Store ...... 89

69 WHERE WE ARE

FAST Fashion And Accessory Studies and Technology

Palazzo della Giostra Borgo Pinti, 20r Firenze

tel +39 055 2633190 fax +39 055 2260209

www.fastflorence.it

FLY FASHION LOVES YOU Retail Store Palazzo della Giostra Borgo Pinti, 20r Firenze

fl y.fashionlovesyou.it

70 | FAST FAST MISSION

The School of Fashion and Accessory Studies and Technology (FAST) offers studies in fashion and accessories through the following departments:

ACCESSORY DESIGN AND TECHNOLOGY FASHION DESIGN AND TECHNOLOGY FASHION COMMUNICATION AND PUBLISHING

VISION

FAST sustains the local Florentine traditions of straw, leather and knit production and promotes an economy of sustainability using local materials and resources.

FAST is an integration project within local culture and is supported by local, green-mapped small businesses which interact and share their expertise, culture, and craftsmanship with our international students.

The vision of FAST does not seek to evoke nor to cling to a glorious past, but unites old modes and practices with technology for the following purpose: to preserve traditions and trade techniques while constructing a contemporary, forward-looking future for the present and coming generations who will continue to create in Florence.

MISSION

To bridge the widening gap between design and manual skills in fashion and accessories.

To integrate the current cultural trends in Florence within FAST studies.

To offer students a hands-on experience that allows them to acquire a real knowledge of the materials, teaches them how to create fashion, and explores the concept of beauty based on local resources.

To provide a laboratory experience that allows the fresh perspectives students and the seasoned expertise of instructors from the artisanal, professional and academic fields to combine efforts resulting in exciting proposals in the areas of fashion and accessories.

To explore and implement environmentally intelligent practices by preserving the local microcosm and traditional techniques and by fostering the search for alternative approaches to production processes that generate less environmental waste and damage.

71 VALUES

Cultural and technical support from local green-mapped small businesses, which support our international students by sharing their expertise and cultural heritage.

An international teaching staff whose backgrounds include professional and academic experiences in the fashion industry and currently practicing artisans.

Cutting edge and equipped lab facilities in the completely renovated space at Palazzo della Giostra where students will create hands on assignments, the FLY retail store operated by FAST students and faculty, and a Renaissance Ballroom for fashion projects at Palazzo Bombicci Pontelli Guicciardini Strozzi.

A challenging and varied academic curriculum composed of lectures, workshops, and laboratories. Structured programs for students who aim towards professional development and future careers in the industry.

Opportunities for exposure and integration in the local community through fashion projects, shows, and events.

STUDENT SHOWCASE An asset of the program is the opportunity to showcase student work at FLY, the non-profit retail store of FAST, alongside professional emerging designers based in Italy. All works produced by students will be featured with garment specifications, photographed, and published for promotion on school websites. Garments will undergo a selection process for in-store and classroom placement. Furthermore, FAST experiential learning and internship students will then utilize these items to create window displays and other special installations throughout the season. For this reason, it is not possible for students to take garments, accessories, and the like home upon course completion. In the event that a garment is sold, all profits will go toward FUA scholarship funds for future FAST students.

72 | FAST SESSIONS AT FAST Career Programs are Quarter-based

FASHION DESIGN AND FALL SPRING SUMMER TECHNOLOGY

Level 1 √

Level 2 √

Level 3 √

Level 4 √

ACCESSORY DESIGN AND FALL SPRING SUMMER TECHNOLOGY

Level 1 √

Level 2 √

Level 3 √

Level 4 √

73 74 | FAST FASHION DESIGN AND TECHNOLOGY Two-Level and Four-Level Career Programs

PROGRAM OVERVIEW

TWO-LEVEL FASHION DESIGN AND TECHNOLOGY CAREER PROGRAM Florence and the region of Tuscany are a central focus point of Italy’s acclaimed fashion industry. The Career Program in Fashion Design is intended for students who wish to enter the fashion industry equipped with skills and knowledge from both a creative and production perspective. The program is specialized in its research of style and the preparation of the professional figures sought by the industry. The 1-year/2-level program focuses on production and finishing practices in the clothing industry. Students will gain familiarity with materials, knowledge of construction and modeling, and will learn fashion terminology, traditional and innovative approaches to tailoring, creative design and style practices, collection identity building. Students will also learn how to collaborate with the figures in the fashion industry such as creative and art directors. The sophisticated teaching approach and facilities are combined with student development through stimulating projects and exhibitions on and off-campus, and through the creation of a professional portfolio.

FOUR-LEVEL FASHION DESIGN AND TECHNOLOGY CAREER PROGRAM The 2-year/4-level program further builds upon the studies performed in the first year in order to fully develop professionals for the fashion industry. Second-year students focus on constructing coherent and identifiable collections, gaining prototype skills, and reinforcing the creative and strategic practices necessary to operate within the industry. The goal is to reach the capacity and acquire the tools to collaborate with professionals and companies specialized in areas such as fashion design, prototypes, and production. Students also analyze how they can offer their expertise and experience as collaborators and consultants called upon external organizations. The professional portfolio is developed at an advanced level and students are also involved in exhibitions and projects on and off-campus.

PROFESSIONALIZING ACADEMICS The academic content of selected classes is held in professional environments such as the Community Engagement Member linked to the academic institution. In the case of the Fashion Desig n Career Prog ram, professional practice and experiential learning occur at the FAST CEMI - FLY Fashion Loves You, a retail store featuring vintage, consignment, emerging designers, and student creations, where students interact with and educate the public. Regular coursework during the career program involves lectures and workshops with professionals from the fashion industry.

PREREQUISITES For beginning levels, the prerequisite is a high school diploma or equivalent and demonstration of fluency in English. Students who wish to enroll in a different level of the program must qualify by submitting a detailed curriculum vitae, transcripts reflecting courses and grades obtained, and a portfolio. A qualified submission of the aforementioned documents will be evaluated by a committee of academic advisors who will determine approval and enrollment in the requested level.

Photo Credits

Jerry Lee Ingram with Fashion Photography Class, DIVA for BLENDING MAGAZINE

Cover for LUISA VIA ROMA 75 LEVEL I

The aim of the first level is to immediately establish an important balance between hands-on and digital approaches to fashion. The foundations of pattern making, sewing, draping, and modeling are covered in order to work with clothing construction and gain familiarity with textiles. Design and rendering through design software skills gained through the Photoshop and design studio courses allow for students to begin giving shape, form, and creativity to their portfolios. An important feature of the first level is the introduction to fashion retail management, which provides a foundational contextualization of the fashion industry’s culture and practices. Areas of acquired skills and competencies: developing conceptual and creative fashion projects for a singe outfit, flat partners, sewing and constructing basic prototypes, sketching and rendering quality, fundamental understanding of retail strategies and management for fashion stores, and efficiency of merchandised collections.

Please request detailed information on courses and seminars or consult our Academic Catalog.

FASHION DESIGN AND TECHNOLOGY LEVEL I FALL

INTERSESSION Intersession Intersession Intersession Intersession (Aug/Jan) Week I SESSION I Week II SESSION II Week III SESSION III Week IV SESSION IV

Optional Italian Introduction to Mandatory Sewing and Mandatory Pattern Making Optional Optional Italian Language Photoshop EL project Construction EL project EL project ** Language and/ - Techniques I - or Internships Fashion Design - SEMINARS* Experiential Studio I Fashion Retail Management Draping Learning Special Experiential Projects ** Learning Knitwear I

Art Media: Introduction to the Creative Process

Feathers and Experimental Materials

Portfolio Development I

76 | FAST LEVEL II

The second level of the first year deepens and consolidates first-level studies in order to implement modeling practices both digitally and manually. Design techniques are refined through the second-level design studio along with a CAD-specific course on pattern making. The hands-on approach is strengthened with the topic of apparel design and the second level of sewing and construction techniques. Theoretic study is continued through an analysis of important case studies regarding the Made in Italy concept and the history of fashion. Areas of acquired skills and competencies: developing a conceptual capsule collection, 3D digital patterns, sewing and construction techniques for capsule prototypes and finished products, initial development of personal style and stylistic direction, and increased analysis and involvement in the Italian fashion scene.

Please request detailed information on courses and seminars or consult our Academic Catalog.

FASHION DESIGN AND TECHNOLOGY LEVEL II SPRING

INTERSESSION Intersession Intersession Intersession Intersession (Aug/Jan) Week I SESSION I Week II SESSION II Week III SESSION III Week IV SESSION IV

Optional Italian Optional CAD For Mandatory Sewing and Mandatory Faces, Facts, and Optional Optional Italian Language and/ EL project ** Fashion / EL project Construction EL project Places In Italian EL project ** Language and/ or Internships Advanced Techniques II - Fashion or Internships Pattern Making - Experiential SEMINARS* Experiential - Apparel Design Learning Special Fashion Design Scarf, Shawl, Learning Special Projects ** Studio II and Wrap Projects ** Experiential Design Learning Knitwear II

Eco-Sustainable Fabrics and Fashion Design

Sport And Swimwear Design

Portfolio Development II

77 LEVEL III

The second year commences with the third level, whose aim is to develop the students’ capacity to apply fashion design to a wider perspective. Students will begin the planning of complete collections through introductory studies based on line development and design and production strategies for fashion collections. Also introduced are specialized sectors of the fashion industry such as haute couture, which requires particular sewing and draping techniques. Materials that are representative of Italian fashion, especially leather, will be an important focus of this level. A teaching assistantship is required during this level. Students will be involved in event managements at FLY. Areas of acquired skills and competencies: advanced construction and tailoring techniques, knowledge and usage of alternative materials that are significant in the Italian fashion industry such as leather, merchandising skills, increased perspectives of project management and production, and the ability to decode and apply more advanced skills in collection development.

Please request detailed information on courses and seminars or consult our Academic Catalog.

FASHION DESIGN AND TECHNOLOGY LEVEL III FALL

INTERSESSION Intersession Intersession Intersession Intersession (Aug/Jan) Week I SESSION I Week II SESSION II Week III SESSION III Week IV SESSION IV

Optional Italian Optional Leather Mandatory Fashion Mandatory Line Optional Optional Italian Language and/ EL project ** Technology EL project Collection EL project Development EL project ** Language and/ or Internships - Design and - for Fashion I or Internships Production I Experiential Haute Couture SEMINARS* Experiential Experiential Learning Special Sewing Learning Fabric Design Learning Special Projects ** Techniques and - and Decoration Projects ** Construction Teaching Bridal Design Assistantship I Techniques and Construction

Portfolio Development III

78 | FAST LEVEL IV

The fourth and final level, which concludes the second year, requires students to fully develop the technical skills necessary for the decoration and detail practices utilized by high fashion. These skills will not only be studied and practiced, but also experimented through new concepts, volumes, and materials. Students will complete their professional portfolio and the second level of line development. The students’ ability to operate as fashion industry professionals will be a result of the planning and management of coherent, structured, and stylistically strong fashion collections. Students will strengthen fashion communication skills, complete their professional portfolios, and develop a special project in fashion design to exhibit at the end of the program. Student creations may be involved in fashion photoshoots. Areas of acquired skills and competencies: fashion and style forecasting for merchandising, refining construction and finishing tailoring techniques, final collection design and development, semiotic and merchandising paradigms of fashion collections, product management, and a fundamental knowledge of the supply chain.

Please request detailed information on courses and seminars or consult our Academic Catalog.

FASHION DESIGN AND TECHNOLOGY LEVEL IV SPRING

INTERSESSION Intersession Intersession Intersession Intersession (Aug/Jan) Week I SESSION I Week II SESSION II Week III SESSION III Week IV SESSION IV

Optional Italian Optional Fashion Mandatory Line Mandatory Portfolio Optional Optional Italian Language and/ EL project ** Collection EL project Development EL project Development EL project ** Language and/ or Internships Design and for Fashion II IV or Internships Experiential Production II - Experiential Learning Special Experiential Fashion Learning Special Projects ** Learning Forecasting for Projects ** - Merchandisers Decoration and Embellishment Techniques in Haute Couture

79 ELY B. Eleonora Bruno S/S 2013

Emerging Designer at FLY FASHION LOVES YOU Spring 2013

80 | FAST ACCESSORY DESIGN AND TECHNOLOGY Two-Level and Four-Level Career Programs

PROGRAM OVERVIEW

TWO-LEVEL ACCESSORY DESIGN AND TECHNOLOGY CAREER PROGRAM Florence and the region of Tuscany are a leading point of reference for Italian accessory production. The Career Program in Accessory Design is intended for students who wish to enter the accessory design and production industry equipped with skills and knowledge from both a creative and production perspective. The program is unique for its specialization in the finest leather and textile materials used in the industry, the traditional and innovative approaches to accessory construction and modeling, a focus on the history and sociology of fashion through accessories, and the technical training applied to improving accessory design and style research. Students will encounter the creative practices in the accessories field in order to develop a distinct style, learn how to collaborate with industry figures such as creative and art directors, and gain the tools necessary to create accessory collections that reflect a strong brand identity. The sophisticated teaching approach and facilities are combined with student development through stimulating projects and exhibitions on and off-campus, and the creation of a professional portfolio.

FOUR-LEVEL ACCESSORY DESIGN AND TECHNOLOGY CAREER PROGRAM The 2-year/4-level program further builds upon the studies performed in the first year in order to fully develop professionals for the accessories industry. Second year students focus on constructing coherent and identifiable collections, gaining prototype skills, and reinforcing the creative and strategic practices necessary to operate within the sector. The goal is to acquire the tools and gain the ability to collaborate with professionals and companies specialized in areas such as accessory design, prototypes, assembly, and production techniques. Students also analyze how they can offer their expertise and experience as collaborators and consultants sought out by external organizations. The professional portfolio is developed at an advanced level and students are also involved in exhibitions and projects on and off-campus.

PROFESSIONALIZING ACADEMICS The academic content of selected classes are held in professional environments such as the Community Engagement Member linked to the academic institution. In the case of the Accessory Design Career Program, professional and experiential learning occurs at the FAST CEMI - FLY Fashion Loves You, a retail store featuring vintage, consignment, emerging designers, and student creations, where students interact with and educate the public. Regular coursework during the career program involves lectures and workshops with professionals from the accessory industry.

PREREQUISITES For beginning levels, the prerequisite is a high school diploma or equivalent and demonstration of fluency in English. Students who wish to enroll in a different level of the program must qualify by submitting a detailed curriculum vitae, transcripts reflecting courses and grades obtained, and a portfolio. A qualified submission of the aforementioned documents will be evaluated by a committee of academic advisors who will determine approval and enrollment in the requested level.

Photo Credits

Jerry Lee Ingram with Fashion Photography Class, DIVA

Rebecca Nocentini, Esprit Model Management

Ronnie Cosma Bigalli, H&MUA

81 LEVEL I

The aim of the first level is to provide the foundational approach to working with materials, such as leather, and the sewing and tailoring practices involved in the creation of accessories. Construction and technique-focused courses in the areas of shoes and bags develop the capacity to master accessory modeling and to develop familiarity with the use of high-quality materials. Design and rendering through design software as well as a solid background in Photoshop allow for students to begin giving shape, form, and creativity to their portfolios. A study of experiential learning in fashion retail management provides an important practical basis for becoming familiarized with the fashion industry. Areas of acquired skills and competencies: developing conceptual and creative accessory projects for handbag and footwear designs, pattern development, cutting techniques for material handling and basic prototype assembly, sketching and rendering quality, retail strategies for fashion stores, and efficiency of merchandised collections.

Please request detailed information on courses and seminars or consult our Academic Catalog.

ACCESSORY DESIGN AND TECHNOLOGY LEVEL I FALL

INTERSESSION Intersession Intersession Intersession Intersession (Aug/Jan) Week I SESSION I Week II SESSION II Week III SESSION III Week IV SESSION IV

Optional Italian Introduction to Mandatory Footwear Mandatory Sketching and Optional Optional Italian Language Photoshop EL project Design and EL project Rendering EL project ** Language and/ - Construction I - Accessories or Internships - Handbag SEMINARS* Experiential Fashion Retail Construction Management Boot Learning Special Techniques I Experiential Construction Projects ** Learning Techniques

Belt Design and Construction

Art Media: Introduction to the Creative Process

Feathers and Experimental Materials

Portfolio Development I

82 | FAST LEVEL II

The second level further develops first-level studies to implement digital modeling for accessories with the use of CAD. Design approaches will be refined, and students will complete intermediate-level construction courses that require hands-on familiarity with techniques and materials in order to create leather shoes and bags. This level also initiates line building for accessories as a precursor to collection management and development. The Made in Italy concept and the history of fashion are considered on a case studies basis to strengthen the students’ overall knowledge of important moments and breakthroughs in the world of fashion. Areas of acquired skills and competencies: developing conceptual capsule accessory collection, 3D digital patterns, construction and assembly of basic capsule prototypes and finished products, initial development of personal style and stylistic direction, and increased analysis and involvement in the Italian accessory scene.

Please request detailed information on courses and seminars or consult our Academic Catalog.

ACCESSORY DESIGN AND TECHNOLOGY LEVEL II SPRING

INTERSESSION Intersession Intersession Intersession Intersession (Aug/Jan) Week I SESSION I Week II SESSION II Week III SESSION III Week IV SESSION IV

Optional Italian Optional CAD for Fashion / Mandatory Line Building Mandatory Faces, Facts, and Optional Optional Italian Language and/ EL project ** Advanced EL project For Accessories EL project Places In Italian EL project ** Language and/ or Internships Pattern Making Experiential - Fashion or Internships Learning Experiential - SEMINARS* Experiential - Learning Special Handbag Footwear Introduction Learning Special Projects ** Construction Design And to Fashion Projects ** Techniques II Construction II Photography Scarf, Shawl and Wrap Design

Athletic Footwear Design and Construction

Experimental Handbag Design and Technology

Portfolio Development II

83 LEVEL III

The third level, which commences the second year of the program, further refines the students’ ability to produce accessory designs and transform them into a complete, coherent vision through the line development and collection design courses. These courses will especially emphasize production techniques. Special focus is also dedicated to leather, applied to diverse product categories. The stylistic research, as well as 2D and 3D approaches, will be further stimulated during this level through the continuation of the accessory studio. A teaching assistantship is required during this level. Areas of acquired skills and competencies: advanced leather technology skills refined through special design projects, confidence and familiarity with experiential materials used in the accessories industry, increased hands-on approaches to capsule collection production, merchandising skills, increased perspectives of project management and production, and the ability to decode and apply more advanced skills in collection development.

Please request detailed information on courses and seminars or consult our Academic Catalog.

ACCESSORY DESIGN AND TECHNOLOGY LEVEL III FALL

INTERSESSION Intersession Intersession Intersession Intersession (Aug/Jan) Week I SESSION I Week II SESSION II Week III SESSION III Week IV SESSION IV

Optional Italian Optional Leather Mandatory Accessory Mandatory Line Optional Optional Italian Language and/ EL project ** Technology EL project Collection EL project Development EL project ** Language and/ or Internships - Design and - for Accessories I or Internships Production I Experiential Accessory SEMINARS* Experiential Experiential Learning Special Studio I Learning Special Learning Traditional and Projects ** - Experimental Projects ** Teaching Headwear Assistantship I Straw Hats and Bags: A Florentine Dynasty

Portfolio Development III

84 | FAST LEVEL IV

The fourth and concluding level of the second year provides the final definition of working techniques applied to various materials and product details involved in the manual and digital elaboration required by accessory collection development. New concepts, volumes, and materials will be experimented to challenge the students’ ability to face the industry, whether they end up working for accessory companies or seek to fully shape and define their own brand identities. Students will strengthen fashion communication skills, complete their professional portfolios, and develop a special project in accessory design to exhibit at the end of the program. Student creations may be involved in fashion photoshoots. Areas of acquired skills and competencies: implementation of accessory design skills through consistent studio practices, experimentation not only for footwear and handbags but additional accessory areas, refining construction and finishing accessory production techniques, final collection design and development, semiotic and merchandising paradigms of accessory collections, product management, and a fundamental knowledge of the supply chain.

Please request detailed information on courses and seminars or consult our Academic Catalog. ACCESSORY DESIGN AND TECHNOLOGY LEVEL IV SPRING

INTERSESSION Intersession Intersession Intersession Intersession (Aug/Jan) Week I SESSION I Week II SESSION II Week III SESSION III Week IV SESSION IV

Optional Italian Optional Accessory Mandatory Line Mandatory Portfolio Optional Optional Italian Language and/ EL project ** Collection EL project Development EL project Development EL project ** Language and/ or Internships Design and for Accessories IV or Internships II - Experiential Production II Experiential Special Project: Learning Special Experiential Learning Special Experiential Projects ** Learning Learning in Projects ** - Accessory Accessory Design Studio II

85 86 | FAST FLY FASHION LOVES YOU RETAIL STORE FAST CEMI - Community Engagement Member Institution

WHAT IS FLY | FASHION LOVES YOU? FLY | Fashion Loves You is a learning lab and fashion store specialized in vintage and consignment clothing and accessories. It is also a space that regularly hosts emerging local designers and showcases student-produced garments and accessories. The space is operated by the students and faculty members of FAST, the Fashion and Accessory Studies and Technology division of FUA. FLY is located in a sleek, minimalist space at Palazzo della Giostra in Borgo Pinti along with the FAST fashion department facilities. It is a link between the city and the classroom that represents the creative expression and exchange shared by our students and the local community.

STUDENT ACADEMIC INVOLVEMENT FLY is the heart of FAST and its academic activities and mission. FAST seeks to share Florence’s past and present importance in Italian fashion as well as to bring back the “lost arts” – straw, leather, and knitwear products – of the city’s local fashion economy. This space allows for students to grasp issues of fashion marketing, store management, and sales strategies in addition to fashion design. Experiential learning projects related to academic courses, such as store retail and management, are held at FLY in order to foster student involvement in a professional environment and to encourage interaction with the local community. This is a place where students’ fashion aspirations came true by being able to offer their creations to the public.

GET INVOLVED IN EXPERIENTIAL LEARNING Individuals with a passion for the world of fashion and accessories and those who wish to experience it professionally may sign up for Experiential Learning through Learn and Serve courses. In addition to courses that are already academically involved at FLY, anyone who seeks a professionalizing experience can get involved as well. Through enrollment in Learn and Serve courses, team members may assist with the areas of FLY operations and management. Learn and Serve is fully taught, supervised, and coordinated by instructors and offers the unique experience of professional integration and development for all individuals, whether they be students, alumni, or members of the local community. Courses may be taken on a credit or non-credit basis. FLY, like its fellow CEMI, is a window to the local community in Florence. It is a space where students can demonstrate FUA’s cultural mission to the public, by sharing the styles of Florence that extend beyond cultural stereotypes.

Contact Info Borgo Pinti, 20r 50121 Firenze Italia orgo Pinti, 20/r Tel +39 055 2633190

ﬂ y.fashionlovesyou.it

Photo Credits

Jerry Lee Ingram with Fashion Photography Class, DIVA for LUISA VIA ROMA 87 Kay Cammarer, Lighting Design Spring 2010 ideas

INTERIOR DESIGN, ENVIRONMENTAL ARCHITECTURE AND SUSTAINABILITY

INDEX

MISSION Mission, Vision & Values...... 93

CAREER PROGRAMS Sessions ...... 95 Eco-Sustainable Design ...... 97 Luxury Design ...... 103

CEMI CORRIDOIO FIORENTINO Photography and Design Gallery ...... 109

89 WHERE WE ARE

IDEAS Interior Design, Environmental Architecture &Sustaibility

Palazzo Bombicci Pontelli Guicciardini Strozzi Corso Tintori, 21 50122 Firenze

tel +39 055 2469016 fax +39 055 2478068

www.divaflorence.it 1

CORRIDOIO FIORENTINO Photography and Design Gallery

Corso Tintori, 21 50122 Firenze corridoiofiorentino.it

90 | I DE AS IDEAS MISSION

The School of Interior Design, Environmental Architecture, and Sustainability hosts departments offering courses in the following areas:

ARCHITECTURAL RESTORATION AND HISTORY OF ARCHITECTURE ARCHITECTURAL STUDIES INTERIOR AND VISUAL DESIGN PRODUCT AND LUXURY DESIGN SUSTAINABLE ARCHITECTURE AND DESIGN VISION

The School of Interior Design, Environmental Architecture and Sustainability positions itself in Florence as a new piazza, an open area where the dialogue on buildings, spaces, design, and landscapes opens up new horizons in the city.

IDEAS rethinks the concepts of choice from a cultural and community point of view using the basis of architectural and design studies in order understand how human values are achieved in physical spaces.

The School interprets the Renaissance as it should be discussed in Florence: not as a relic of the past but as a contemporary term for the present and the future. It also respects the longstanding tradition of Italian structural aesthetics and functionality, while seeking to generate innovative interpretations of architecture and design.

IDEAS’s philosophy is to enhance and sustain the quality of the human environment through the study of architecture on different scales, from design to multifunctional buildings. In this setting students, with their international backgrounds, can have a dynamic impact on their surrounding landscape.

The environment of Florence with its bustling life, tourism, culture, and arts will open up students to life-changing perspectives and the School’s vision seeks to create a space in which students and the city can freely exchange and, ultimately, change. MISSION

To provide an educational environment that sustains the practices of design, planning and management applied to the fields of architecture, sustainability, and historical preservation.

To redefine and challenge the historical concept of the Renaissance through contemporary practices of design, architecture, and sustainability in a city where the past is in everyday reality.

To build an educational system, which develops the relationship between intellectual growth and creative activity.

To encourage students to benefit from a multitude of learning experiences through contact with the rich backgrounds of our faculty, interaction with the city, and involvement with fellow students and the city’s locals. Human intersections can deepen the students’ relationship with the city and how its structures are experienced, and therefore inspire their approach to architecture in studies and projects.

To shape individuals who become a part of the living landscape of Florence through their academic and extracurricular contributions.

91 VALUES

Dedicated studies that cultivate the integration of students into the constructed environment of contemporary landscapes.

Facilities equipped with state of the art computer and software technology for enhanced approaches to architectural design and planning.

Experienced, international faculty members offer challenging academic experiences in the classroom and in the field.

Professional lab resources that involve students in the hands-on aspect of their studies and provide a space where their research and creativity can flourish.

Opportunities for enrichment and exposure to the local community through projects, shows, and exhibitions at Corridoio Fiorentino, the community project of IDEAS.

92 | I DE AS CAREER SESSIONS AT IDEAS

ECO-SUSTAINABLE DESIGN FALL SPRING SUMMER

Level 1 √

Level 2 √

Level 3 √

Level 4 √

LUXURY DESIGN FALL SPRING SUMMER

Level 1 √

Level 2 √

Level 3 √

Level 4 √

93 SUSTAINABLE SUSTAINABLE LANDSCAPE ARCHITECTURE

94 | I DE AS ECO-SUSTAINABLE DESIGN Two-Level and Four-Level Career Programs

PROGRAM OVERVIEW

TWO-LEVEL ECO-SUSTAINABLE DESIGN CAREER PROGRAM The practice of sustainability in design today will have an immediate impact on the life and society in the landscapes of the future. The goal of environmentally responsible design is to transform the building and renovation industry so that design will enhance the health and well-being of living environments in both the global landscape and local communities. The Career Program in Eco-Sustainable Design is an impassioned answer to the call for the design solutions that will positively sustain the planet. The aim of the 1-year/2-level program option is to develop interdisciplinary competencies and skills in the areas of design thinking, project development, and operations and activities geared towards sustainable design and project management. Creative sustainability studies prepare students to develop their expertise and to gain a strategic view of transforming spaces into ecologically and socially healthy ones through sustainable design solutions.

FOUR-LEVEL ECO-SUSTAINABLE DESIGN CAREER PROGRAM The 2-year/4-level program builds upon the knowledge and practice gained in the first year and provides the tools to shape professional figures ready to actively operate within the field of sustainable design. Students who complete the program are equipped with exhibition experience and professional portfolio development. The goal is to gain design capacities and problem-solving approaches by taking into account a multidimensional perspective of sustainability that answers to the environment, economy, culture, and society within a specific landscape. The professional figures that emerge from the two-year edition of the program come away with a diverse portfolio of projects representing the ability to face problem-solving, plan preventive measures, and create compelling proposals in the field of sustainable design for the communities of today and tomorrow.

PROFESSIONALIZING ACADEMICS The academic content of select classes is held in professional environments such as the Community Engagement Member linked to the academic institution. In the case of the Eco-Sustainable Design Career Program, professional practice and experiential learning occur the DIVA/IDEAS CEMI, Corridoio Fiorentino, where students interact with and educate the public. Corridoio Fiorentino is the learning lab and photography/design gallery located at the Palazzo Doni DIVA/IDEAS campus that features the works of international designers and photographers, including FUA students and faculty.

PREREQUISITES For beginning levels, the prerequisite is a high school diploma or equivalent and demonstration of fluency in English. Students who wish to enroll in a different level of the program must qualify by submitting a detailed curriculum vitae, transcripts reflecting courses and grades obtained, and a portfolio. A qualified submission of the aforementioned documents will be evaluated by a committee of academic advisors who will determine approval and enrollment in the requested level.

95 LEVEL I

The program objectives of the first level focus on the acquisition of software knowledge to work with CAD design, graphic design, and Photoshop for image processing. A solid familiarity of design programs from both a 2D and 3D perspective are reached in the first level. An intensive development of creative approaches allows students to plan and implement project planning for interior design from a sustainable perspective, which will build up the professional portfolio during the first level. Moreover, special emphasis is given to human biology and psychology in design and product development strategies. Areas of acquired skills and competencies: design sustainability awareness, sustainable solutions for projects of interiors, design and critical thinking skills, knowledge of materials with low environmental impact in design projects, reducing water and energy consumption of a building, knowledge of renewable alternative energy sources to meet building needs, and evaluating overall energy consumption to measure environmental impact of projects.

Please request detailed information on courses and seminars or consult our Academic Catalog.

ECO-SUSTAINABLE DESIGN LEVEL I FALL

INTERSESSION Intersession Intersession Intersession Intersession (Aug/Jan) Week I SESSION I Week II SESSION II Week III SESSION III Week IV SESSION IV

Optional Italian Introduction to Mandatory Project for Mandatory Introduction Optional Optional Italian Language Photoshop EL project Sustainable EL project to Computer EL project ** Language and/ - Interior Design I - Graphics or Internships Experiential Technical SEMINARS* Experiential Learning Drawing and - Design Learning Special CAD Design by Principles for Projects ** Nature I Sustainability

Global Recycling Policies

Art Media: Introduction to the Creative Process

Sustainable Future: Historical and Critical Contexts

Portfolio Development I

96 | I DE AS LEVEL II

The second level of the first year poses important issues of nature-driven design, sustainable practices in product design, and how design solutions fit within the framework of ecological life cycles. Packaging design solutions will be considered from a green perspective. 3D design and rendering skills are further reinforced, along with the continued study of human nature in design strategies. The second level of the project for sustainable interior design focuses on recovery techniques to redefine formerly used spaces and to “recycle architecture.” Areas of acquired skills and competencies: familiarity with reduce-reuse-recycle policies for design impact, eco- product recognition through methods and labels, identification of major ecological materials, 2D and 3D software design, prototype creation, knowledge of client relations for design commissions, and knowledge of waste and pollution issues and policies.

Please request detailed information on courses and seminars or consult our Academic Catalog.

ECO-SUSTAINABLE DESIGN LEVEL II SPRING

INTERSESSION Intersession Intersession Intersession Intersession (Aug/Jan) Week I SESSION I Week II SESSION II Week III SESSION III Week IV SESSION IV

Optional Italian Optional Sustainable Life Mandatory Project for Mandatory Design by Optional Optional Italian Language and/ EL project ** Cycle EL project Sustainable EL project Nature II EL project ** Language and/ or Internships - Interior Design - - or Internships II Green Experiential 3D Computer SEMINARS* Experiential Experiential Packaging Learning Special Design and Learning Materials and Design Learning Special Projects ** Rendering Methods for Projects ** Green Printing

Sustainable Life Strategies

Introduction To Lighting

Portfolio Development II

Creating a Sustainable Career

97 LEVEL III

The aim of the third level is to deepen student’s design skills through sustainable graphic design and systems thinking design. The study of important marketing aspects in sustainable design is introduced in order to expand skill sets beyond project creation and towards proper pitching and presentation. Students are introduced to the history of sustainability to acquire a more contextualized theoretical perspective of how the field has evolved and how it will continue to move for ward. Portfolio development w ill continue to be ex panded and diversif ied. A teaching assistantship is required for the completion of this level. Areas of acquired skills and competencies: application of sustainable graphic design, critical analysis of sustainability factors in design projects, project management from conception to creation, higher level of design terminology, connecting design and technology, and research methodologies for examining the impact of design on human society and welfare.

Please request detailed information on courses and seminars or consult our Academic Catalog.

ECO-SUSTAINABLE DESIGN LEVEL III FALL

INTERSESSION Intersession Intersession Intersession Intersession (Aug/Jan) Week I SESSION I Week II SESSION II Week III SESSION III Week IV SESSION IV

Optional Italian Optional Marketing and Mandatory Sustainable Mandatory Systems Optional Optional Italian Language and/ EL project ** Design for a EL project Graphic EL project Thinking EL project ** Language and/ or Internships Sustainable Design for a - Design or Internships Lifestyle Contemporary Experiential SEMINARS* Experiential - Green World Learning Special History of Experiential Marketing Learning Special Projects ** Sustainability Learning Ethical Projects ** - Strategies Teaching Assistantship I Built Environment Inﬂ uence on Human Life

Portfolio Development III

98 | I DE AS LEVEL IV

The 2-year program concludes with the completion of the fourth and final level of the program. Sustainable design is taught from an expanded community perspective, in order to encourage the rethinking of not only physical spaces but also systems of energy and finance as well as lifestyles generated within communities. Specialized topics such as biomimicry in nature as a source of design inspiration and alternative forms of holistic lifestyles are analyzed. Students, through a specific topic related to eco-sustainability, will complete their professional portfolio and the special project intended for exhibition in order to illustrate the entire breadth of studies fulfilled. Areas of acquired skills and competencies: e-book presentation of a body of work, viable work samples, proper contextualization of produced works, portfolio website, verbal and professional skills to demonstrate professionalism and marketability, and advanced digital presentations.

Please request detailed information on courses and seminars or consult our Academic Catalog.

ECO-SUSTAINABLE DESIGN LEVEL IV SPRING

INTERSESSION Intersession Intersession Intersession Intersession (Aug/Jan) Week I SESSION I Week II SESSION II Week III SESSION III Week IV SESSION IV

Optional Italian Optional Sustainable Mandatory Biomimicry: Mandatory Portfolio Optional Optional Italian Language and/ EL project ** Community: EL project Nature as EL project Development IV EL project ** Language and/ or Internships A Way of Life Inspiration for - or Internships Experiential Designers Eco-Sustainable Experiential Learning Special - Design Learning Special Projects ** Holistic Experiential Projects ** Living and Learning Permaculture Design

99 by Alessandra Regoli

3D Illustration Restyling of a Villa

100 | I DE AS LUXURY DESIGN Two-Level and Four-Level Career Programs

PROGRAM OVERVIEW

TWO-LEVEL LUXURY DESIGN CAREER PROGRAM The Career Program in Luxury Design draws from the infinite variety and diversity of luxury sectors and spaces in the Italian landscape, renowned in the European panorama for creativity and high quality. While exploring the different fields of luxury-related design, students will learn about luxury interiors, design objects, and products with an emphasis on services and aesthetics. Combined with the international perspective of a city like Florence, the career program prepares students to operate in highly specialized project environments through specific design competencies and aesthetic sensibilities. The 1-year/2-level program exposes students to 2D and 3D software and development skills utilized in the design field while focusing on the unique practices of luxury brands and client relations. Design studies focus on products, furniture, and residences from a luxury perspective.

FOUR-LEVEL LUXURY DESIGN CAREER PROGRAM The 2-year/4-level program develops learning and practices acquired during the first level in order to fully develop luxury design experts capable of responding to highly specialized client categories and markets. The types of design encountered and analyzed during this level transition into specific product categories pertaining to those belonging to large-scale sectors such as transportation, yacht, spa, and hotel design. The concept of luxury, in all courses, will be examined for its evolving meaning and for ways to increase its compatibility with sustainable practices. Students who complete the program are equipped with exhibition experience and professional portfolio development in order to successfully enter the luxury design market.

PROFESSIONALIZING ACADEMICS The academic content of select classes is held in professional environments such as the Community Engagement Member linked to the academic institution. In the case of the Luxury Design Career Program, professional practice and experiential learning occur at the DIVA/IDEAS CEMI, Corridoio Fiorentino, where students interact with and educate the public. Corridoio Fiorentino is the learning lab and photography/design gallery located at the DIVA/IDEAS Palazzo Doni campus that features the works of international photographers and designers, including FUA students and faculty.

PREREQUISITES For beginning levels, the prerequisite is a high school diploma or equivalent and demonstration of fluency in English. Students who wish to enroll in a different level of the program must qualify by submitting a detailed curriculum vitae, transcripts reflecting courses and grades obtained, and a portfolio. A qualified submission of the aforementioned documents will be evaluated by a committee of academic advisors who will determine approval and enrollment in the requested level.

101 LEVEL I

The skill focus of the first level of the first year aims to increase familiarity with technical drawing and CAD in order to properly execute the digital design of luxury-related products. Design is considered from the perspective of two specific areas, luxury products and luxury furniture. From a luxury market perspective, students will gain a foundational understanding of brands and consumer behavior encountered when working with diverse styles and designs. Consumer behavior will also be studied in order to deepen knowledge of client trends and tendencies. Areas of acquired skills and competencies: understanding of luxury furniture and products, basic solutions for luxury interiors, awareness of consumer behavior, critical thinking skills, and selection and usage of high quality materials.

Please request detailed information on courses and seminars or consult our Academic Catalog.

LUXURY DESIGN LEVEL I FALL

INTERSESSION Intersession Intersession Intersession Intersession (Aug/Jan) Week I SESSION I Week II SESSION II Week III SESSION III Week IV SESSION IV

Optional Italian Technical Mandatory Consumer Mandatory Product Design Optional Optional Italian Language Drawing EL project Behavior EL project Experiential EL project ** Language and/ and CAD - - Learning or Internships Luxury - SEMINARS* Experiential Furniture Design Strategic Presentation Learning Special Luxury Brand Media Projects ** Management Commercial and Business Advertising

Art Media: Introduction to the Creative Process

Glamour and Style: The Pitti Fashion Shows

Portfolio Development I

102 | I DE AS LEVEL II

The second level of the first year enhances first level drawing and CAD skills by focusing on 3D rendering approaches. Students take on more complex forms of luxury residential design with a focus on models unique to Tuscany. Students will be capable of identifying Italian luxury, high quality products, and advertising practices in the areas of the art, food, fashion, and wine industries. A specialized study of Italian fashion and its evolution provides an insight to a significant slice of the global luxury market. Areas of acquired skills and competencies: knowledge of the qualities and elements of luxury residences, identification of Italian luxury brands and products, designing for specialized spaces, and application of luxury materials.

Please request detailed information on courses and seminars or consult our Academic Catalog.

LUXURY DESIGN LEVEL II SPRING

INTERSESSION Intersession Intersession Intersession Intersession (Aug/Jan) Week I SESSION I Week II SESSION II Week III SESSION III Week IV SESSION IV

Optional Italian Optional Art, Food, Mandatory Luxury Mandatory Faces, Facts, and Optional Optional Italian Language and/ EL project ** Fashion, and EL project Residential EL project Places in Italian EL project ** Language and/ or Internships Wine: Creative Interior - Fashion or Internships Design - Experiential Advertising SEMINARS* Experiential Luxury Learning Special of Italian Winery Design Design I Learning Special Projects ** Destinations Experiential Projects ** - Introduction to Learning 3D Computer Fashion Design and Photography Rendering Visual Communications in Business

Introduction to Lighting

Portfolio Development II

103 LEVEL III

The third level, which commences the second year of the program, requires successful application of all technical skill sets and approaches previously acquired in order to execute design development for larger-scale design. Transportation and hotel design courses challenge skill development within larger contexts. In terms of a product- specific scale, students acquire the capability to implement successful visual and display techniques of luxury merchandising. A teaching assistantship will be required to complete this level, while students continue to work on their professional portfolio. Areas of acquired skills and competencies: transportation design skills, expertise in luxury hotel design, management of luxury visual merchandising and display, further knowledge of Italian luxury products from a lifestyle perspective, and professional portfolio development.

Please request detailed information on courses and seminars or consult our Academic Catalog.

LUXURY DESIGN LEVEL III FALL

INTERSESSION Intersession Intersession Intersession Intersession (Aug/Jan) Week I SESSION I Week II SESSION II Week III SESSION III Week IV SESSION IV

Optional Italian Optional Transportation Mandatory Visual Mandatory Deluxe Hotels Optional Optional Italian Language and/ EL project ** Design EL project Merchandise EL project Experiential EL project ** Language and/ or Internships - and Display - Learning or Internships - Experiential Made in Italy SEMINARS* Experiential Teaching Learning Special Assistantship I Local Learning Special Projects ** Restaurants Projects ** and Wine Bars: Signature Chefs and Sommeliers

Customer Satisfaction

Portfolio Development III

104 | I DE AS LEVEL IV

The second year of the program concludes with the completion of the fourth and final level. Luxury design practices culminate in the study of yacht and spa design to further diversify the full reach of the students’ design capacities. Students will complete their professional portfolio and the special project intended for exhibition, which should illustrate the entire breadth of studies interpreted through a specific topic related to luxury design. A second teaching assistantship is required to complete this level. Students will prepare the final luxury design professional portfolio and the special project for the program’s concluding exhibition. Areas of acquired skills and competencies: yacht and interior design, diversification of luxury design applications and client requests, creation of complete luxury projects, and the creation of a professional and marketable portfolio.

Please request detailed information on courses and seminars or consult our Academic Catalog.

LUXURY DESIGN LEVEL IV SPRING

INTERSESSION Intersession Intersession Intersession Intersession (Aug/Jan) Week I SESSION I Week II SESSION II Week III SESSION III Week IV SESSION IV

Optional Italian Optional Yacht Design Mandatory Teaching Mandatory Portfolio Optional Optional Italian Language and/ EL project ** EL project Assistantship II EL project Development IV EL project ** Language and/ or Internships - - or Internships Spa Design Luxury Experiential Experiential Design II Learning Special Experiential Learning Special Projects ** Learning Projects **

105 106 | I DE AS CORRIDOIO FIORENTINO ART GALLERY DIVA and IDEAS CEMI - Community Engagement Member Institution

Contact Info Via Magliabechi, 1 50122 Firenze Italia

Tel +39 055 2469016 corridoioﬁ orentino.it

Photo

CORRIDOIO FIORENTINO

Photography and Design Gallery

DIVA/IDEAS 107

INDEX

MISSION Mission, Vision & Values ...... 113

CAREER PROGRAMS Sessions ...... 115 Publishing ...... 117

CEMI INGORDA University Press ...... 121

109 WHERE WE ARE

J SCHOOL Of Journalism Communication and Publishing

Palazzo Bombicci Pontelli Guicciardini Strozzi Corso Tintori, 21 50122 Firenze

tel +39 055 2469016 fax +39 055 2478068

jschoolfua.it

INGORDA University Press

Palazzo Bombicci Pontelli Guicciardini Strozzi Corso Tintori, 21 50122 Firenze www.florencecampus.it

110 | JSCHOOL J SCHOOL MISSION

The School of Journalism, Communication, and Publishing (CP) offers studies in the following departments:

CONVERGENCE MEDIA AND BROADCASTING CREATIVE ADVERTISING FOOD COMMUNICATIONS AND PUBLISHING JOURNALISM MASS COMMUNICATION PUBLISHING VISION

J SCHOOL sustains the role of communication both locally and globally in today’s connected world.

J SCHOOL seeks to explore the various forms and impact of information diffusion with the fresh perspectives of its students.

J SCHOOL and its academic disciplines contribute to FUA’s mission of cultural integration by bridging international students with the contemporary aspects of Italy.

J SCHOOL shapes the critical, discerning approach of students who dig beyond the Renaissance facade of Florence to uncover stories and issues that are the antithesis of stereotypes.

In a city where craftsmanship plays a crucial role, J SCHOOL challenges and refines the craft of thought, elaboration, and expression to shape the voices of the future. MISSION

To provide the communicative tools to uncover the surface of cultures, societies, and urban movement within Italian landscapes through its department of Journalism.

To offer an interdisciplinary approach to education through interactive cooperation with other areas of FUA academic disciplines and departments.

To face the ethics and evolution of communication in the spheres of human interaction and digitalization through its department of Communication.

To sustain and develop creative expressions and interpretations in both printed and electronic form through its department of Publishing.

To promote student integration within the professional sphere of Florence. The central position in the city center offers immediate, transversal access to the rich stratification uniting the past, present, and future coexisting within the city.

Florence’s position as one of Italy’s principal cities is home to important publishing houses, regional headquarters of national newspapers, and communication agencies. An active, dynamic presence of the professional realities related to the school’s academic disciplines create a stimulating study environment for our students.

111 VALUES

An international faculty with solid academic and industry backgrounds.

A stimulating and forward-thinking academic curriculum that integrates publishing projects drawn both from FUA’s dynamic environment and the local community.

A campus press that sustains publishing activities of students and faculty.

Officially licensed periodicals in the form of newsletters and magazines that represent the voices of FUA student and faculty communities.

Collaboration with local journalism and citywide projects of communication.

112 | JSCHOOL CAREER SESSIONS AT JSCHOOL Career Programs are Quarter-based

PUBLISHING FALL SPRING SUMMER

Level 1 √

Level 2 √

113 6 | JS | 114 PUBLISHING Two-Level Career Program

PROGRAM OVERVIEW The Career Program in Publishing is offered by FUA’s J SCHOOL for studies in journalism, communication, and publishing. The two-level program begins with a study of publishing fundamentals and becomes concentrated in the second level to fine-tune the advanced skills necessary to design, edit, produce, publish, and market published media. Particular focus is given to magazine and book publishing and the unique structure of the program allows students to partake in ongoing publishing projects of Ingorda for Florence Campus Publishing. The final project is a student and faculty produced book that is intended to be marketed in both mainstream and specialized markets. A lifestyle magazine is also produced in-house with the collaboration of students.

Students will study with competent and qualified instructors and experience an unparalleled teaching quality in a collaborative working environment that promotes exchange of ideas and methods between students and instructors.

PROGRAM OBJECTIVES The program provides the professional training necessary for the student interested in the publishing world. It develops students’ abilities and prepares them for professional careers in a constantly developing industry, which encompasses a wide range of exciting fields. Throughout the program, students receive individualized attention and support from professional faculty and visiting artists. At the end of the program the students will be equipped with real working experience and a consistent portfolio for references.

PROFESSIONALIZING ACADEMICS The academic content of select classes is held in professional environments such as the Community Engagement Member Institution linked to the academic institution. In the case of the Publishing Career Program, experiential learning occurs through interaction and collaboration with Ingorda for Florence Campus Publishing. Ingorda oversees the publishing projects and products of FUA. It is specialized in volumes on gastronomy, travel, culture, and textbooks. Ingorda is also the publisher of Blending, the monthly newsletter and semesterly magazine produced by the students and faculty members of FUA. The publishing activities integrated to the experiential learning component of J School courses seek to foster a significant use of the tools related to communication and expression within the relationship created between students and their surrounding environment.

PREREQUISITES For beginning levels, the prerequisite is a high school diploma or equivalent and demonstration of fluency in English. Students who wish to enroll in a different level of the program must qualify by submitting a detailed curriculum vitae, transcripts reflecting courses and grades obtained, and a portfolio. A qualified submission of the aforementioned documents will be evaluated by a committee of academic advisors who will determine approval and enrollment in the requested level.

115 LEVEL I

The aim of the beginning level is to provide students with a basic comprehension of publishing. Moreover, students will be introduced to basic classic and digital photographic techniques, visual communication concepts, and principles of graphic design to support the aesthetic elements involved in publishing. The creative writing component refines the students’ approach to planning and developing texts for the second- level final project. Student abilities will be tested in terms of publishing concepts and practices, and directly put into practice through the production of a semesterly magazine. Areas of acquired skills and competencies: how to draft and finalize a publishing proposal, publishing standards and practices for editors, basic photography skills for shooting and editing, digital workflows and basic graphic design skills with a focus on layout software, giving creative shape to content, creating and organizing written and visual content for magazines.

Please request detailed information on courses and seminars or consult our Academic Catalog.

PUBLISHING LEVEL I FALL

INTERSESSION Intersession Intersession Intersession Intersession (Aug/Jan) Week I SESSION I Week II SESSION II Week III SESSION III Week IV SESSION IV

Optional Italian Introduction Mandatory Creative Writing Mandatory Introduction Optional Optional Italian Language to Digital EL project EL project to Computer EL project ** Language and/ Photography - Graphics or Internships - Experiential SEMINARS* Experiential Magazine Learning Art Media: Editing and Learning Special - Introduction Publishing I Projects ** Fundamentals of to the Creative Publishing and Process Editing Visual Diary

Presentation Media

Marketing Ethical Strategies

Creative Communication for the Third Sector

116 | JSCHOOL LEVEL II

The aim of the Intermediate level is to fully immerse the student in publishing through studies in photography and marketing. Students study digital and magazine editing and will undertake a detailed study of public relations and promotional practices in the publishing industry. Continuing students work on developing their production skills through the continued involvement in semesterly magazine production. The Special Project course is based on the capstone publication project of the program. The final project will be a book published by Ingorda for Florence Campus Publishing. Areas of acquired skills and competencies: how to utilize layout software for format, advanced usage of grids and design principles for book production, image development for publications, familiarity with book markets, developing communication strategies for book publicity, pre and post-production editing processes, knowledge of professional printing practices, and the creation of a portfolio.

Please request detailed information on courses and seminars or consult our Academic Catalog.

PUBLISHING LEVEL II SPRING

INTERSESSION Intersession Intersession Intersession Intersession (Aug/Jan) Week I SESSION I Week II SESSION II Week III SESSION III Week IV SESSION IV

Optional Italian Optional Intermediate Mandatory Professional Mandatory Special Project: Optional Optional Italian Language and/ EL project ** Digital EL project Book Production EL project Experiential EL project ** Language and/ or Internships Photography - - Learning in or Internships Public Relations, Book Experiential Experiential SEMINARS* Experiential Communications, Publishing Learning Special Learning and Marketing in Introduction Learning Special Projects ** - Publishing to Picture Projects ** Magazine Editing Editing and Publishing II Introduction to Interface

Digital Imagery

Creating a Sustainable Career

Materials and Methods for Green Printing

117

INGORDA CAMPUS PRESS J School CEMI - Community Engagement Member Institution

WHAT IS INGORDA? The J SCHOOL is affiliated with the campus press of FUA, Ingorda, which produces a newsletter, magazine, textbooks, and publications specialized in travel, art, and gastronomy. Ingorda Editore was established in 2008 with the primary objective of providing a viable publishing counterpart to FUA’s academic vision. Ingorda’s purpose is directly related to the meaning of its name. “Voracious” or “greedy,” the word “Ingorda” refers not only to food but to all areas of life, culture, and knowledge. Coincidentally, the first series of Ingorda books were cookbooks and food/wine guides, produced for Apicius International School of Hospitality and characterized by the discovery of true Florentine taste. Expansion in the areas of travel guides, books on art, and textbooks have added new dimensions to Ingorda publishing services that will continue to grow with innovative ideas, concepts, and initiatives.

STUDENT ACADEMIC INVOLVEMENT FUA’s Blending newsletter and magazine (periodical publications) are created on a semester and monthly basis and are produced in collaboration with the students and faculty of FUA. Through Experiential Learning collaboration is regularly conducted with local Tuscan or Italian publications. Online media tools such as CiboChat, the collaborative, Florence-based gastronomy blog of FUA - blog.apicius.it, and the Santa Cristina Cookbook recipe blog - www. santacristina1946.it, featured on the wine producer’s website, are also sustained by the J School.

GET INVOLVED IN EXPERIENTIAL LEARNING Individuals with a passion for the world of publishing may sign up for Experiential Learning through Learn and Serve courses. In addition to courses that are already academically involved at Ingorda, anyone who seeks a professionalizing experience can get involved as well. Through enrollment in Learn and Serve courses, team members may assist with the areas of Ingorda operations and management. Learn and Serve is fully taught, supervised, and coordinated by instructors and offers the unique experience of professional integration and development for all individuals, whether they be students, alumni, or members of the local community. Courses may be taken on a credit or non-credit basis. Ingorda, like its fellow CEMI, is a window to the local community in Florence. Ingorda activities include the areas of writing, photography, graphic and illustration arts, and editorial skills. It represents a space where students can communicate FUA’s cultural mission to the public through publishing-related activities and academics, by sharing work with the Florentine community that extends beyond cultural stereotypes.

Contact Info Via Dell’Oriuolo 43 50122 Firenze Italia

Tel +39 055 2633182 www.florencecampus.it

Photo

Cover Design by Federico Cagnucci

BLENDING MAGAZINE Fall-Winter 2014-15 119 120 sldSTUDENT LIFE | ADMISSIONS

The SLD Office has the mission of offering opportunities for personal and interpersonal enrichment whether on campus or in the Florentine community. The department is dedicated to all areas of student life by providing numerous resources, extracurricular activities, and overall support for the duration of study in Florence.

Students may reach out to the SLD department for:

• General health and medical services, medical referrals, and emergency assistance. • Housing assistance and emergencies. • Extracurricular activities, see following pages for descriptions. • Counseling and information on life in Florence. WHERE WE ARE

SLD Student Life & Development Department, Admissions Office

Corso Tintori 21 Firenze Italia 50122 tel +39 055 2633127 +39 055 244664 fax +39 055 2476234

studentlifeflorence.it

122 | ST U DEN T L I F E EXTRACURRICULAR ACTIVITIES

SLD offers a rich and varied activities calendar of activities, in order to offer an array of experiences that will suit the diverse needs and interests of our student body. For further information on any of the following offerings, please contact SLD: [email protected]

ORIENTATION ACTIVITIES CONNECTING CULTURES SLD offers a series of activities during orientation in Connecting Cultures is designed to both enhance order to make the transition to life in Florence as easy as cultural awareness and to guide students through the possible, such as the Bare necessities shopping tours and study abroad experience in order to maximize their Living in Florence seminars. The Bare Necessities tours educational outcome and personal growth during their help you learn about your neighborhood and how to shop time in Florence. for your basic needs in Florence, as well as discover malls, supermarkets, and other stores near the city center and Connecting Cultures Workshop Series make Florence your new home! This series allow students to maximize their experience The Living in Florence Seminars help you learn all about in Florence through guided workshop experiences in your new home and covers topics such as ways to explore Mindfulness, integration and cultural awareness. the city, leisure-time activities and how to adapt to life in The workshops, held by experts, are meant to enrich the your host country. study abroad experience.

LA FAMIGLIA ITALIANA

Living in Italy with an Italian family

123 STUDENT LIFE - ADMISSIONS

FUA Main campus entrance

Community Outreach Chat Pal This program is designed for students who wish to step This language exchange activity connects Italian outside of the box during their studies abroad. More and foreign students in order to make a meaningful than a classroom experience, Community Outreach is a connection with a member of the community, and also life experience that will not only enrich your academic improve your language skills. The conversation exchange career, but even more, will contribute to your emotional program requires conversation partners to meet at least growth and cultural consciousness. The program offers a once a week (one hour). Partners should speak in Italian wide variety of volunteer opportunities to suit different for 30 minutes and 30 minutes in the student’s mother interests: organizations range from local museums, tongue. Specific time and locations are arranged between canteens, and churches of various denominations, to the partners. International NGOs. Each of our partner associations is unique and volunteers are often the fundamental Italian Family Club element that keeps these associations in operation! Most This unique program gives students a more in-depth, of the organizations do not require particular skills or hands-on opportunity to get personally involved with an the ability to speak Italian, but they all require a serious “adoptive” Florentine family. They will get an up-close view commitment from volunteers in order to accomplish of a typical Italian family. Through the Italian Family Club, their goals. Please note: Placement areas of volunteer students will closely interact with their family members, opportunities may take place at the Palazzi Foundation while discovering and observing their unique habits and Community Engagement Member Institutions, which customs. Students and families will be “matched” according are actively linked to FUA’s campuses and academic to the characteristics and requirements of both parties. divisions. They will build a two-way relationship and communication skills that will develop over the semester through mutual and productive exchanges. Please note that the number of host families is limited, therefore, not all applicants will be accepted in the program.

124 | ST U DEN T L I F E SPORTS NIGHT in Florence are all welcome. Each semester we publish Sports Night is a great way to keep in shape while three newsletters and one magazine written by FUA expanding your knowledge of Italian fitness culture. students, alumni, and faculty. Summer editions include Soccer is the mainstay of Italian athletics and the focus of two newsletters. our sports night. Even if you are not an athlete, everyone is welcome, to both have fun on the field, or just cheer on TASTE ITALY your classmates from the stands. La Palestra, the workout Taste Italy is a series of special hand-on workshop, such room located on campus, offers an exercise facility and free as fresh pasta or gelato in collaboration with the chefs at classes throughout the year. Apicius. These workshops allow students experience the culinary world up close and personal with the intent to MUSING CLUB develop a deeper awareness of Italian food culture. The Musing Club offers music lovers and musicians the chance to share their passion through a common CITY WALKS language. Organized activities include music events, and City Walks are designed to broaden students’ experience visits, along with the possibility to include creating a band from the cultural point of view through food, art and (or two!), playing a gig in a local venue, creating a demo in history, while exploring the amazing gardens and a professional recording studio, through the exploration of palaces of Florence. Students will see how Italy’s rich the participants’ talents and imagination. past influences and interacts with Italy today while also exploring new neighborhoods within and outside of the BLENDING city center. BLENDING is a journalistic collaboration that offers students the opportunity to express ideas through EFT investigative and creative writing and photography. EFT is the department of Educational Field Trips offering to Writers, photographers, copy editors, and graphic designers all FUA students unique opportunities to make significant who are excited about publishing their experiences and contact with Italian culture, gastronomy, history, and perspectives gained in Florence, as well as novice writers landscapes through day and weekend trips. that just looking for a format to document their experience

SPORTS NIGHT

Students have fun playing soccer on Tuesday nights

125 STUDENT LIFE - ADMISSIONS

EXTRACURRICULAR ACTIVITIES GANZO & FEDORA MEAL PLAN AND EVENTS WITH THE PALAZZI FOUNDATION (CEMI) Ganzo and Fedora, the Apicius CEMI, have been created in order for students to interact with the community. The FUA CEMI are gathered under the Palazzi non- Ganzo and Fedora are yours! They are cultural entities profit foundation. CEMI events are activities are featured not only created for, but also run by our students, with year-round and are open to the general public. Activities projects meant to promote integration in Florence, and include but are not limited to: to encourage and facilitate the communication between students and the city. Corridoio Fiorentino Photography and design exhibitions. What does my meal plan cover? Students enrolled at FUA will receive a 5-unit meal plan Ganzo per week of residency. Students may use them at Ganzo Open Mon-Fri for lunch, dinner, and the Wednesday and Fedora during their operating hours. Extra meal plan aperitivo. Thursday themed dinners, and Aperiart units can be purchased during all sessions. exhibition openings, and wine seminars are also featured. What else is offered at Ganzo? Fedora You can discover many sides to Italian cuisine and wine School pastry shop open Mon-Fri to the public for culture at Ganzo. See event calendar for details. pastries, sandwiches, desserts, and beverages. Afternoon meals and snacks FLY Can’t make it to lunch because of a class schedule? You Seasonal sales events and final semester exhibitions can dine at Ganzo in the afternoon as well! Hearty featuring professional emerging designers and FAST sandwiches and salads, desserts, and beverages such as student designs. coffee and tea are served in the hours between lunch and dinner. Ingorda University press books available for purchase at the FUA Do you want more information on Ganzo or Fedora? main campus. Please contact: [email protected] www.ganzoflorence.com

HOUSING IN FLORENCE

The Housing Office is pleased to assist with the housing arrangement process for students. We do not own or lease apartments but work as a facilitator to assist students in finding accommodation during their stay in Florence. The Housing Office’s objective is to facilitate the students’ study abroad experience. Students choosing to secure housing independently must notify the admissions office. Housing options that we arrange for incoming students are:

• Apartment Housing: shared apartments. • Italian Family Homestays

Please inquire for detailed information on housing.

126 | ST U DEN T L I F E TUITION BENEFITS Offered in Fall Semesters LEOPOLDO POLI United States of America FAST Accessory Design Scholarship Tuition Benefits for US Veterans, Department of Veterans FAST Fashion Design Scholarship Affairs. Search “Apicius” at: DIVA Photography Scholarship www.benefits.va.gov/gibill/school_locator.asp Rules and Regulations Career Program assistance has been approved for US Scholarship application deadlines are three months prior students seeking financial aid. For Career Program to the start of the academic semester. See individual students not currently attending a US university or scholarship pages for more information on specific college, and who are seeking financial aid through a requirements regarding the application form and the third party, financial aid certification can be provided period of study in Florence. through our School of Record. Scholarships are open only to individual enrollments. Each scholarship is designed for a specific semester. Europe If a student cannot attend for any given reason, the Students from the European Union who are enrolling scholarship will be assigned to the second runner-up. individually at FUA may apply for a tuition reduction. Scholarships are not reimbursable for any reason whatsoever. If a scholarship holder should terminate or UK not complete the term of study for any reason including Career Program funding through Professional and emergencies, he or she may not recuperate the unfulfilled Career Development loans is available through the Skills period at a later date. Funding Agency of the UK government. Scholarship benefits cover tuition only. Housing, living, www.gov.uk/career-development-loans and extra study expenses (lab fees, textbooks, etc) must be covered by the scholarship holder. Scholarship students must be involved and participate in JBF Culinary Scholarship at least 10 weekly hours of Palazzi CEMI-specific activities. Please contact the organization directly for further information: Further information and the application form can James Beard Foundation requested from the Dean of Students at: www.scholarsapply.org/jamesbeard/instructions.php [email protected].

Further details may be found at: fua.it/Admissions/scholarships.html FUA Scholarships FUA offers several scholarships in specific study disciplines throughout the year. Our scholarships are an important expression of the mission to provide a dynamic and challenging approach to education abroad - through scholarships, we can share the mission with gifted students seeking financial support to study in Florence. Scholarships are offered on a one-level basis for Career Programs and vary according to the fields of study at FUA.

127 ADMISSIONS HOW TO ENROLL

Step 1 Step 5 Download the application form from www.fua.it under Prepare for your arrival in Florence by securing your Admissions. travel arrangements. Your housing assignment will be sent at least 20 days prior to your arrival in Florence Step 2 along with information on how to arrive and apartment Applications are rolling, meaning we accept applications check-in. Orientation information will also be sent on a continuous basis; the first to arrive and be approved prior to arrival. Apartment check-in takes place during will be the first to be enrolled in the program chosen. orientation so please book your travel dates accordingly. If a program does not reach the minimum number of Pick-up from airport can be requested at an extra cost. enrollments required, the institution may reduce the number of hours of some courses. Are You Studying Abroad for Credit? Step 3 If you are coming through an affiliated institution, you Fill out the application form. You will specify your are required to enroll through them. Please enquire personal information, session and program selection, at your study abroad office prior to filling out your tuition payment and housing preferences. For beginning application form. level programs please include a copy of your high school If your institution is not affiliated you may obtain credits diploma or latest university transcript. through FUA’s School of Record.

Non-beginning levels: Students that wish to enroll in a different level of the program (second level, second year) *Study Visa And Permesso di Soggiorno must submit: VISAS: It is the student’s responsibility to obtain the • Detailed CV specifying any professional experience study visa. in the field for a period at least 6 months; Study visas may be required depending on student • Official undergraduate transcript reflecting courses nationality and period of study. The Italian Ministry of and grades. Foreign Affairs (Ministero degli Affari Esteri) outlines • Depending on the Career Program, pass an entry the requirements and procedures for when a visa is examination upon arrival in Florence or send a required. These regulations are subject to change detailed portfolio of work examples related to the according to the decisions of the Italian government. ﬁ eld. The Ministry’s website may be consulted in English for The application form can be sent via email at admissions@ further information, which includes a query according fua.it, or fax +39 055 2656689, or postal service: to nationality/residence to determine whether a visa is necessary: Florence University of the Arts http://vistoperitalia.esteri.it/home/en Attn: Admissions Office Visas are obtained at the Italian consulate covering your Corso Dei Tintori, 21 - 50122 Firenze, Italia area of residence. Consulates require a series of documents in order to issue Step 4 the study visa. Among these documents, FUA provides Upon receipt of the 50% deposit, the Registar’s Office the following: letter of enrollment and international will process your application and send your Official insurance coverage for non-EU citizens, if students do Registration which confirms enrollment. In the case that not have their own coverage for studying and living you need a visa to study in Italy, we will also provide a abroad (you will specify this on the application form). letter of enrollment. All non-EU students must apply for a study visa; this process should be started immediately since it may take anywhere from a few weeks to a few months, depending on the consulate of your city.*

128 | ST U DEN T L I F E 2013 Graduation

CONTACT INFO

Admissions: [email protected]

Housing: [email protected]

Student services, internships, service learning, and scholarships: [email protected]

129 130 | A LU M N I Student Success Stories and Career Placement

Students directly benefit from FUA high academic standards and professionalism applied through Experiential Learning. Interacting directly with experts in the local community increases the value of a FUA education.

Our international environment and interaction with local culture make the student experience unique as well as a successful investment for future careers. FUA graduates are highly regarded, making them desirable candidates for employment or post-graduate education.

alumni.fua.it ROZINA WASSALA Hungary, Two-Year Culinary Arts Career Program

Rozina opened a wine bar in Budapest after she returned home. Here she shares what Innio represents and her FUA/ Apicius experience: INNIO WINE BAR 1051 Október 6. utca. 9. Budapest www.innio.hu

Innio is a new mecca for the wine lovers in downtown tastes, and passions of other cultures. Two years in Budapest. We offer over 400 types of wine and the staff Florence gave me the opportunity not only to understand is highly trained in helping to choose the right wine for Italy’s key to gastronomic success, but also to meet and the right occasion. share experiences with people from all around the world. To complement the vast wine selection, Innio offers I have always believed that it’s more important to learn typical Hungarian dishes such as Gulash soup, Greaves lessons “in action” in addition to the classroom. FUA and dip, Wiener Snitzel, and Palatsinta. Dishes are strictly Apicius always pushed me to challenge myself in real life seasonly, and Chef Kuruc Attila is passionate about contexts, both at Ganzo and other local restaurants. This bringing a contemporary touch to traditional Hungarian precious training gave me the self-confidence to start my receipes. own career with stability and the belief that I can truly It is always beautiful to travel and soak in the habits, reach all that I have ever dreamed.

132 | A LU M N I RAFAELA ARAUJO Portugal, One-Year Accessory Design Career Program

When Rafaela returned to Portugal after her accessory design studies in Florence, she launched her own line of accessories. She shares her post-program impressions of Florence and FAST here:

ELLA MONTCORDOVA Luxury Accessories www.ellamontcordova.com

My background is very different from what I am doing I have to say that my time at FUA was the most special now, considering that I have a dentistry degree. After six and happy period of my life. For the first time, I felt at years of studying dentistry at college, I worked for two home at a program thanks to the institution, and not years in hospitals and clinics here in Portugal. only because I learned important subjects pertaining Soon after, I realized that I was professionally unhappy, to my field and gained invaluable knowledge from the and after some deep reflection I decided to enroll in faculty. Most importantly, FUA was the place where I met a fashion program. I’ve always loved to create since new people, including former instructors who are now childhood and even during college I was constantly dear friends. Every single second was priceless and I took drawing accessories. After seeking and researching many away this experience in my heart. It is present in my life schools, I chose Florence University of the Arts. It was the and in my work every single day. only place that really had what I was looking for - a solid accessories design program.

133 ALESSANDRO SCHNEIDER Germany, Two-Year Photography Career Program

ART PRODUCTION TEAM & PHOTOGRAPHER alessandroschneider.tumblr.com

What are some highlights from your studies? and logistics to hands-on work for the artist’s projects. B&W photography, learning how to use a professional Everything I learned at DIVA, computer and program- studio, printing processes and becoming versatile with wise, plays a big role in my work. By interacting with various formats in both the darkroom and digital, photo diverse faculty members, I’ve learned to listen and to put editing and sequence selection, and how to make a series their teachings into practice fairly quickly, and this helps of photographs work. B&W was particularly surprising me to be more in-tune with various professional needs at due the great darkroom and faculty team. Pinhole work. Even the small details, like answering the phone photography was another positive surprise. And lastly, I in Italian or writing a professional email, are things that didn’t expect to evolve so quickly in this field, in the short I’ve learned from my professors. And most importantly, span of 2 years. the way I see it - I work for an artist, and when he has a specific vision, I can arrive at a deeper understanding Professionally, what are you doing now? of the vision and how to carry it out from A to Z. I’ve I’m working for an artist from Florence. I was placed with traveled to London, Bari, Paris, and Azerbaijan so far, him through the internship program at DIVA. After the and in the future I will travel to the south of France to internship, I was hired by the artist. I’m his right hand assist the artist with his residency program. man and I do everything for him, from organization

134 | A LU M N I UNNAR ARI BALDVINSSON Iceland, Two-Year Visual Communication Career Program

Unnar started off as a graphic design student and after the first semester, he found his specific direction in the discipline of videomaking. EMILIO CAVALLINI Illustrator/patterns designer vimeo.com/unnarari

Studying graphic design in Florence was great! I also for his art that I’m doing the illustrations for. I’m also fell in love with Florence and the Italian lifestyle. The designing patterns for his hosiery collections and making courses that I took gave me flexibility when developing a video about Emilio’s factory and art. assignments and projects with faculty members. I got Florence is a great city. Use your time that you have here to create my own projects, which was an extremely to learn and experience, don’t follow the main streets, get important factor, and they were all fun and very lost, ignore the places geared towards foreign students interesting to work on. and don’t get fooled into pub crawls and tours with The classrooms and studio of the school are amazing, the tourist agencies. Take a random train somewhere, don’t staff is so helpful and the school is right in the center, travel too much outside of Florence, enjoy the city and making other details like the lunch break easy too. explore because it’s a lot bigger than the main piazzas. I am currently working in San Miniato, which is 40 Learn Italian, respect the city, enjoy the student life. And minutes from Florence, assisting the hosiery designer keep your eyes open for opportunities! Emilio Cavallini at his factory. He is working on a book

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Th is volume is a product of the FUA Marketing & Communications Offi ce. All publication photos are from the FUA/Palazzi Archives.

First edition printed in Italy, November 2013. Revised in 2015.

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