University Manual This Manual Is Authored By: Palazzi Office of Communications, Grace Joh

PALAZZIFlorence Association For International Education FUA Florence University of the Arts 2012/ 2013

University Manual This manual is authored by: Palazzi Office of Communications, Grace Joh

Revised and Edited by: Gabriella Ganugi, Palazzi Founder and President

2 TABLE OF CONTENTS

What is Palazzi Vision, Mission, Values p. 4 Palazzi Campuses, Locations, Accreditation and Facilities p. 5 Palazzi Academic Institutions p. 7 Palazzi Affiliations p. 16

Academics AT PALAZZI Schools and Departments p. 17 Academic Policies p. 19

Palazzi Study Abroad Programs p. 22 Semester/Year - Fall and Spring, January Intersession, Summer Sessions Short and Quarter Programs - Fall and Spring

PALAZZI UNDERGRADUATE PROGRAMS p. 24 General Education Requirements, Communication & Interactive Digital Multimedia, hospitality Management, Liberal Arts

PALAZZI GRADUATE PROGRAMS Customized, Service Learning, Master in Organizational Management with Endicott College, p. 27 Master in Sustainable Urban Design, Summer 9-Week Graduate Hospitality Apprenticeship

PALAZZI CAREER PROGRAMS p. 32 Apicius International School of Hospitality p. 33 Baking and Pastry - Culinary Arts - Master in Italian Cuisine hospitality Management - Wine Studies and Enology

dIVA Digital Imaging and Visual Arts p. 58 Visual Communication Photography

FAST - Fashion Accessory Studies and Technology p. 72 Accessory Design and Technology Fashion Design and Technology

IDEAS - School of Interior Design, Environmental Architecture and Sustainability p. 84 Eco-sustainable Design Luxury Design

J SCHOOL - 1 Year Program in Publishing p. 96 Concentrations in Art, Fashion and Food Publishing

ITALIAN LANGUAGE PROGRAMS AT SQUOLA p. 104

SERVICE LEARNING at the School of Professional Studies p. 105 Internships, Community Service, Volunteer Work

Mingle Department of Customized Programs p. 107

ENRICHMENT PROGRAMS p. 110

PRE-COLLEGE HIGH SCHOOL PROGRAMS p. 111

PALAZZI IN THE COMMUNITY p. 114 CCIS, Corridoio Fiorentino, F_AIR - Florence Artist in Residence, FEDORA, FLY GANZO, Greenmapped Service Learning, INGORDA

Student Life and Development Department p. 119 Student Services, Extracurricular Activities, Educational Field Trips, Housing

2012-13 Academic Calendar p. 121

Promotional MaterIALS p. 125

GUIDE TO ENROLLMENT PROCEDURES p. 126

CONTACT INFORMATION p. 129

3 WHAT IS PALAZZI? Palazzi Florence Association for International Education is made up of the following academic entities: FUA Florence University of the Arts, which gathers: Apicius International School of Food and Wine Studies: School of Hospitality School of Hospitality, School of Sports and Health Sciences DIVA School of Digital Imaging and Visual Arts FAST School of Fashion and Accessories Studies and Technology IDEAS School of Interior Design, Environmental Architecture and Sustainability ISB International School of Business SQUOLA School of Center for Contemporary Italian Studies SAS School of Arts and Sciences: School of Fine Arts, School of Global Studies, School of Horticulture, School of Liberal Studies, School of Life Studies and Human Services, School of Professional Studies, School of Sciences and Mathematics J SCHOOL School of Journalism Communications and Publishing School of Graduate Studies and the following “In the Community” members for cultural integration: • CCIS Center for Contemporary Italian Studies, located at sQuola • Corridoio Fiorentino, the exhibition gallery at IDEAS/DIVA • GANZO Cultural and Eno-gastronomic Association operated by Apicius culinary students and faculty • Greenmapped Service Learning at ISB • FEDORA pastry shop operated by Apicius baking and pastry students and faculty • F_AIR, Florence Artist in Residence program at FUA’s School of Fine Arts • FLY Fashion Loves You vintage and emerging designers store operated by FAST students and faculty • INGORDA for Florence Campus Publishing for Palazzi’s publishing projects and 1-year publishing program

VISION • Palazzi has the purpose of enriching international higher education for students and partner institutions throughout the world. • Palazzi’s name bears the core of our educational mission and philosophy: a group of prestigious, meticulously renovated historic buildings, Palazzi, that have witnessed the civic, political, and economic life of Florence for centuries that strive to bring innovation to the present and future in the midst of a rich historical context. • Palazzi mirrors the contemporary face of Florence and invites its students and institutional partners to partake in an educational endeavor the study abroad experience challenges and shapes the mind. • Our institutions are one of a kind throughout all of Italy and Europe, and set the standard for international education. • We sustain our local culture by bringing to life the arts that have shaped our economy in the past and creating a vital space for them for the present and future. • We promote and nurture local, small green-mapped businesses that support sustainability and share with our students their love, craftsmanship, and expertise. • Palazzi is an integration project that allows students to break through the surface of the academic experience abroad by offering opportunities that allow them to not only study, but to live the past and present while building the future of Florence. MISSION All of the educational institutions belonging to Palazzi are cross-disciplinary and interrelated; students have open access to all curricula and program offerings for a truly wide-reaching choice of areas of study. Palazzi is the singular governing entity that unites the institutions and appoints designated Deans and Administrators to each. The programs at Palazzi range from a variety of short-term up to Career Programs and four-year academic programs offered in Florence, Italy. The main schools of our institutions address liberal and studio arts, business, fashion and accessory design, hospitality management, culinary arts, food communications and publishing, digital and visual media and imaging, and contemporary Italian language studies. These areas have been developed and expanded with the fast growing changes in higher education and the demand for international collegiate experiences. We are committed to excellence in learning and seek to carry out this mission by shaping students who are sensitive towards global understanding as a result of their academic and social interactions in Florence. Palazzi continually seeks to strengthen its relationships with international partners and is proud of academic partnerships established all over the world. We are open to creating study abroad affiliations with colleges and universities (community and 4-year, public and private) in order to foster academic collaboration and create meaningful programs for the students of such institutions. We are members of several international associations and organizations and participate in key global events each year. Our presence in Florence contributes a new outlook on how humans approach learning here. The past centuries have produced great minds in this city, whose works densely populate the streets. Palazzi proposes innovative learning strategies that allow students to live in a historic city like Florence with the clarity, curiosity and creativity that will enrich without a doubt the Florence that they will leave behind at the end of their studies.

VALUES • The foundations of the institutions that constitute Palazzi are based on the following core concepts: • Cross-cultural and interdisciplinary learning for students through direct interaction with the academic and social fabrics of our institutions and the city of Florence; • A full-immersion approach to our entire range of academic programs abroad whether created for short term, short-term faculty-led, or long- or semester-term lengths of time. • The practice of responsibility and integrity in relationships with our partners, a 100% personalized approach that enables students and faculty from a partnering institution to rely upon the support system created by Palazzi institutions and the partner. 4 PALAZZI LOCATIONS AND CAMPUSES FUA Florence University of the Arts belongs to palazzi Florence Association for international education, an academic consortium of higher education institutions located in historical palazzi, or palaces, located through Florence’s city center:

Palazzo Bombicci Guicciardini Strozzi Campus in Piazza Santa Croce FUA Florence University of the Arts APICIUS international school of hospitality J SCHOOL School of Journalism, Communication and Publishing ISB International School of Business

Palazzi Doni in Piazza Santa Croce DIVA Digital Imaging and Visual Arts IDEAS Interior Design, Environmental Architecture and Sustainability Corridoio Fiorentino

Palazzo della Giosta near Piazza Sant’Ambrogio FAST Fashion and Accessories studies and Technology

Palazzo Ramirez de Montalvo near Piazza Duomo sQuola Center for Contemporary Italian Studies

Villa Brilli Peri near Piazza Santa Maria Novella APICIUS Culinary Institute of Florence - School of Food and Wine studies FEDORA pastry shop open to the public operated by the students of the Apicius Baking and Pastry Department

Ex-Teatro San Gallo near Piazza San Marco F_AIR Florence Artists in Residence and FUA Fine Arts Department

Ganzo near Piazza Sant’Ambrogio GANZO Cultural and Eno-gastronomic Association open to the public and operated by the students of Apicius school of Food and Wine Studies

5 PALAZZI ACCREDITATION

Palazzi collaborates with many institutions for the direct acceptance of credits, as indicated in the list of affiliates. For students from non-affiliated institutions, US credit can be issued through Palazzi’s School of Record. Adhering to the Guidelines of the Forum on Education Abroad, the University of South Florida (“USF”) serves as the School of Record for Palazzi. Located in Tampa, Sarasota, St. Petersburg and Lakeland, Florida, USF is a global research university that recognizes and promotes the benefits of international education, collaboration and engagement. USF offers 232 degree programs at the undergraduate, graduate, specialist and doctoral levels, including 89 bachelor, 97 master, two education specialist, 36 research doctoral, and four professional doctoral programs. USF is one of only three Florida public universities classified by the Carnegie Foundation for the Advancement of Teaching in the top tier of research activities. For questions regarding the School of Record relationship, please contact James Pulos, Assistant Director of Education Abroad at the University of South Florida.

FUA Florence University of the Arts is the academic member of Palazzi. It is accredited by the Region of Tuscany delegated by the Ministry of Education (Accreditation number FI 0229). The Italian accreditation system has established since 2005 that the government delegates to the regional governing bodies the implementation of control and the acknowledgement of academic institutions in accordance with Italian law. Florence University of the Arts gathers:

Apicius International School of Hospitality DIVA School of Digital Imaging and Visual Arts FAST School of Fashion and Accessories Studies and Technology IDEAS School of Interior Design, Environmental Architecture and Sustainability SAS School of Arts and Sciences SQUOLA School of Center for Contemporary Italian Studies J SCHOOL School of Journalism Communications and Publishing ISB School of Business School of Graduate Studies

FUA is also reviewed yearly for European quality certification: Certified by IMQ S.p.A. – UNI ENI ISO 9001:2008 Cert. N. 9175.FLRU

PALAZZI FACILITIES

Palazzi members institutions are located throughout Florence’s city center in historical palaces equipped with the most updated technologies and equipment, all facilities are equipped with free access to the Internet.

Palazzo Bombicci Guicciardini Strozzi (Corso Tintori, 19 and 21) in which are present lectures rooms for the SAS, J SCHOOL, ISB and Apicius International School of Hospitality, with one 70 seat capacity amphitheater lecture room plus seven different lecture rooms a media lab, a fully equipped darkroom with enlargers, music room, administrative offices and headquarters of Ingorda for Florence Campus Publishing. Also there is a workout room offering machines and classes with free access to all students and a dance lab. In the historically representative rooms of the Piano Nobile is the Palazzi Library and a beautiful garden courtyard on the Arno River with panoramic views completes the setting.

In Palazzo Doni (Via Magliabechi, 1) are the headquarters for the schools of DIVA Digital Imaging and Visual Arts, IDEAS Interior Design, Environmental Architecture and Sustainability; and the J SCHOOL, as well as the Corridoio Fiorentino. This building features 4 Media labs plus one printing lab equipped with last generation computers and program, a 60 seat capacity lecture room and a professional photography studio. There is also a student internet center.

Palazzo Ramirez Montalvo (Via dell’Oriuolo, 43) is the site for SQuola’s Italian language and culture programs at the Center for Contemporary Italian Studies at FUA. The amphitheater-style Cinema Auditorium often hosts conferences and events connected with the cultural life of the city. Other 5 lecture rooms, a language lab and a student internet center complete the historical building that faces the Duomo of Florence.

FAST, the school of Fashion and Accessories Studies and Technologies is in Palazzo della Giostra (Borgo Pinti 20r). This is where the school of fashion connects with the city of Florence: a retail store (FLY Fashion Loves You) with the student’s production is present besides a fashion media lab, a tailoring lab with sewing machines and ironing stations, a knitwear lab with knitwear machines, a leather lab. A footwear lab and a straw lab, one of the renowned artisanal techniques produced in Florence for centuries.

Apicius - School of Food and Wine Studies is in Villa Brilli Peri (via Guelfa 85, 114, 116), here are a pastry production lab with products available for the public (Fedora), restaurant style line kitchens, individual workstation kitchens, kitchens for private cooking classes, demo kitchens, lecture rooms equipped for food and wine appreciation, two lecture rooms, a professional wine appreciation room, a computer and research lab classroom and two computer and internet centers with outdoor patio.

6 Ganzo (Via de’Macci 85/r) is the restaurant/café/exhibition space/cultural center operated by Apicius students and faculty that features magazine reading room, open to all students and the community, an art gallery for shows created by students and professional artists, comprehends also a lecture room, a fully operating restaurant open 6 days a week for lunch and dinner service, a beverage service an outdoor patio and terrace, a wine cellar, a dining area open to the public and a study and hangout space for students with free Wi-Fi access.

A public gallery with large exhibition area, apartment and studio space for the F_AIR Florence Artist in Residence program is located at the Ex-Teatro San Gallo campus (Via San Gallo, 45/r) for the fine arts departments equipped with an art Studio, ceramic and sculpture lab and lecture class.

FUA Florence University of the Arts

VISION • FUA was founded to promote and renew creative disciplines in a city renowned for its history-changing innovations. • To offer challenging academic programs that shape inquisitive minds capable of: • Approaching academic disciplines with the mindset to deeply understand the principles of the past and how they are present in today’s context. • Transforming learning, knowledge and cultural experiences into instruments that shape tomorrow’s future. • Contributing to the local culture with the findings, research, and creations developed over the course of study • To provide the excellent professional and academic facilities at each campus, which not only provides learning spaces but also enhances and inspire learning potential. • To go beyond classroom learning by promoting student interaction with the convergence of the multicultural societies and creative presences in the city of Florence. This is accomplished through the presence of Palazzi “In the Community” members whose facilities and services are open to the public.

MISSION • FUA is a multidisciplinary institution that seeks to offer dynamic possibilities of study through a rich selection of academic institutions and departments. • FUA unites communities, nationalities, compelling projects and studies capable of shaping the cultural landscape of Florence. • FUA encourages students to be challenged by both classroom and service learning for civic engagement, and to challenge the weight of Florence’s glorious heritage in order to contribute to its future with a fresh mind and open eyes. • FUA strives to provide its students with an experience that goes beyond the Renaissance facade of Florence by communicating to them that who we are and what they experience go beyond cultural stereotypes. • FUA believes that each student should go back home with a clear concept of Florence and Italy that includes a profound cultural understanding gained from integration with Florence and Italy. What they receive from the experience is a life changed and newfound understanding and perspectives that they will carry in their hearts for the rest of their lives.

VALUES • A rich, stimulating course offering taught by an international faculty, spanning all areas of the aforementioned institutions grouped under FUA and their specific departments and courses. • An academic structure based on lectures, workshops, seminars, and laboratories that promote student learning and creation. • Quality, state of the art facilities located in historic palaces throughout the Florence city center. • Opportunities for student exposure and interaction with the local culture through civic engagement and service learning on both academic and extracurricular levels and cultural integration projects including the on-going involvement available through Palazzi “In the Community” members.

CONTACT INFO Corso Tintori 21 Firenze Italia 50122 / +390552469016 fax +390552476234 / www.fua.it General Manager: Giulio Vinci, [email protected] Academics: Deans Daphne Mazzanti, [email protected] and Laura Soave, [email protected]

7 APICIUS International School of Hospitality

VISION • APICIUS reinterprets the concept of hospitality and tourism in the international destination of Florence, where the cityscape is teeming with traditional and contemporary structures sought by people from all over the world. • APICIUS firmly believes in the importance of a cultural approach to hospitality by examining the unique context of cities and countries in a global framework. Hospitality should and must be enhanced by the local culture of a city, and our position and interaction within the city of Florence has the goal of culturally educating those who visit through the hospitality industry. • APICIUS seeks to shape students who make dynamic, proactive contributions to the areas of hospitality in Italy during their studies and go on to become excellent professionals with the same impact in future destinations. • APICIUS is deeply committed to making a prolific vital impact on the city of Florence not just for its obvious touristic aspects but as a viable city, where city conservation and contemporary implementation complement each other in a delicate balance, through its belief in eco-sustainable methods and didactics. • APICIUS strives to provide its students with an experience that goes beyond cultural stereotypes and the tourist facade of Florence. • APICIUS believes that each student should return home with a clear concept of Florence and Italy that includes a profound cultural understanding gained from integration with the city, its population, its art, and its culture. What they receive from the experience is a life changed and newfound understanding and perspectives that they will carry in their hearts for the rest of their lives.

MISSION • To provide a professional and academic environment in which students gain expertise in the areas of business, hospitality and tourism, culinary arts, wine studies, and publishing. • To go beyond classroom learning by promoting student interaction with the convergence of the multicultural societies in the city of Florence, achieved by unique practical experiences in direct contact with service areas and the various professional figures who operate in these spheres. • To redefine the idea of sustainability by rethinking how services and structures enhance local economies and culture through a respectful balance of technology, innovation, and tradition. • To positively sustain Florence’s reputation as a historic yet contemporary Italian cityscape in a globalized world economy: • Increase our efforts in favor of sustainable hospitality and tourism starting from our own structures and teaching methods. • Promote student knowledge and capacity to recognize and actively participate in the conservation of the Florentine’s cultural and economic heritage. • To shape students for careers in a rapidly developing industry that encompasses a wide range of exciting, constantly evolving fields.

VALUES • To offer a passionate, highly competent and international faculty; a broad curriculum, and state of the art facilities that broaden our students’ horizons and perspectives. • To enhance the concept of technical learning by integrating training opportunities into the curriculum, allowing for students to be involved in cultural integration projects that require active participation in Florentine and Italian society and that reward challenging professional experiences. One such example is the professional internship program at Ganzo Cultural and Gastronomic Association open to the public, a place where cultures and communities unite. • An academic structure based on lectures, workshops, seminars, and laboratories that activate diverse types of student engagement with study discipline. • Exciting programs created for postgrad and professional studies offered for durations of 1, 2, and 4 years.

CONTACT INFO Via Guelfa 86, 114, 116 Firenze Italia 50129 / +390552658135 fax +39055213114 / www.apicius.it Corso Tintori 21 Firenze Italia 50122 / +390552469016 fax +390552476234 General Managers: Valentina Monacò, [email protected] - Daniela Chiaramonti, [email protected] Academics: Dean Laura Soave, [email protected], Executive Chef Andrea Trapani, [email protected], Academic Coordinator Camilla Carrega, [email protected]

8 DIVA Digital Imaging Visual Arts Studies are offered in digital photography, web design, graphic and eco-sustainable design.

VISION • DIVA’s eye on Florence is like Renaissance architect Brunelleschi’s box invented to capture perspective through light: what’s projected through the pinhole is the innovative vision created by our students studying in this city which has been the cradle of artistic creativity since Renaissance times. Our role in this rich background is to preserve its visionary spirit but not dwell upon it, to work towards a contemporary, innovative future. • DIVA is an academic institution that offers studies in digital photography, rich multimedia, videomaking, graphic design, and interior design in Florence. • DIVA’s philosophy is literally a vision, one that seeks to train students to forge a new light and a new perspective on how digital and visual arts reveal our surroundings. • DIVA’s technological approach explores local and European surroundings as a living, dynamic canvas by breathing new life and mobility into historical and traditional contexts, capturing the contemporary social landscape and creating new scenarios for the images of tomorrow. • DIVA supports sustainable media and design in its didactic methods and practices.

MISSION • DIVA was founded as a new visual approach to education for digital media studies. • To renew the image of Florence and the concept of esthetics as perceived over time through centuries of artistic innovation. • DIVA seeks to promote sustainable futures through digital media, design, and visual arts: • Design programs that propose sustainable solutions for structures and interior spaces. • Visual communication studies to develop proficiency in the use of visual design methods and technologies. • Photography and video methods that use more responsible ways of consuming resources. • To offer the most advanced technology in digital and rich media with constructive, interactive programs of study and course curriculum. • To shape students who are: • Creatively conscious about the visual aspects of cities, landscapes, and environments. • Choose responsible approaches to digital and paper production of their visual productions. • Possess the technical abilities to elaborate what they creatively envision. • Continue to widen their breadth of knowledge in the digital and visual arts.

VALUES • Courses that promote the integration of students into urban and non-urban landscapes for a richer interpretation of the visual and digital arts. • State of the art facilities, the latest equipment for computers and software programs for fine art printing, studio classrooms for hands on lab sessions, and an experienced staff for all student needs. • An international faculty highly experienced in varied professions and from diverse backgrounds who involve students to work on challenging projects. • A challenging and extensive academic curriculum composed of lectures, workshops, and laboratories. Structured programs for students who aim for professional development and future careers in the industry. • Personal enrichment and exposure to the local community through exhibitions, shows, and cultural integration projects.

CONTACT INFO Via Magliabechi 1 Firenze 50122 / +39055244664 fax +390552478068 / www.divaflorence.it General Manager: Giulio Vinci, [email protected] Academics - Dean Daphne Mazzanti, [email protected]; Academic Coordinator Giulio Vinci

9 FAST Fashion and Accessory and Technology Studies are offered in fashion and accessory design, communication, and marketing.

VISION • FAST sustains the local Florentine traditions of Straw, Leather, and Knit production. • FAST sustains our local economy, using only local materials and resources. • FAST is our present and our sustainable future. • FAST aims to inspire students to find a new voice in their designs and projects through our project of integration into the local Florentine culture. • FAST is supported by local green-mapped small businesses that interact and share their expertise, cultural lore, and craftsmanship with our international students. • FAST’s vision does NOT seek to evoke nor cling to a glorious past but unites tradition with technology for the following purpose: preserve local traditions and trade techniques while constructing a contemporary, forward- looking future for the present and coming generations who will continue to create in Florence.

MISSION • FAST was founded in order to bridge the widening gap between design and manual skills in fashion and accessories. • FAST has the objective of integrating the current cultures in Florence. • To offer students a hands-on experience that allows them to acquire a real knowledge of the materials and how to create fashion and explore the concept of beauty based on local resources. • To provide a laboratory experience where the fresh eyes of students and seasoned expertise of instructors who come from the artisanal, professional, and academic fields will result in exciting proposals in the fields of fashion and accessories. • To add a new perspective to Florence’s longstanding position in fashion design and accessories. • To explore and implement environmentally intelligent practices in the areas of fashion and accessories in two ways: preserving the local microcosm of traditional techniques and the search for alternative approaches to the production process that produces less environmental waste and damage.

VALUES • Cultural and technical support from local green-mapped small businesses, which support our international students by sharing their expertise and cultural lore. • An international teaching staff whose backgrounds include professional and academic experiences in the fashion industry and currently practicing artisans. • Cutting edge and equipped lab facilities at the Palazzo della Giostra campus in Borgo Pinti where students will create hands on assignments for fashion shows and projects. • A challenging and varied academic curriculum composed of lectures, workshops, and laboratories. • Structured programs for students who aim towards professional development and future careers in the industry. • Opportunities for exposure and integration in the local community through fashion projects, shows, and events.

CONTACT INFO Borgo Pinti 21r 50121 Firenze / +390552260209 fax +390552476234 / www.fastflorence.it General Manager: Giulio Vinci, [email protected] Academics: Dean Daphne Mazzanti, [email protected]; Academic Coordinators Sabrina Fichi, [email protected] and Valeria Lasalvia, [email protected]

10 IDEAS Interior Design, Environmental Architecture and Sustainability Studies are offered in Architecture, Design, and Restoration.

VISION All arts are contemporary and visionary • IDEAS is an academic institution offering focused studies in: Architecture Studies Sustainable Architecture and Design Interior and Visual Design Product and Luxury Design Architectural Restoration and History of Architecture • IDEAS is like a new piazza in Florence, an open area where the dialogue about buildings, spaces, designs, and landscapes opens up new horizons in the city. • IDEAS rethinks the concept of place from a cultural and community point of view by using the basis of architectural and design studies in order understand how human value is achieved in physical spaces. • IDEAS interprets the Renaissance as it should be discussed in Florence: not as a relic of the past but a contemporary term for today and tomorrow. The school respects the longstanding tradition of Italian structural esthetics and functionality while seeking to generate innovative interpretations of architecture and design. • IDEAS’ philosophy is to enhance and sustain the quality of the human environment through the study of architecture on different scales, from design to multifunctional buildings. • IDEAS believes that students, with their international backgrounds, can have a dynamic impact on their surrounding landscape. The environment of Florence with its bustling life, tourism, culture, and arts will open up our students to life-changing perspectives and the institution’s vision seeks to create a space in which student and city can freely exchange and ultimately, change. • IDEAS offers study abroad courses and two professional certificate programs in eco-sustainable and luxury design.

MISSION • To provide a educational environment that sustains the practices of design, planning and management applied to the fields of architecture, sustainability and historical preservation. • To redefine and challenge the historical concept of the Renaissance through contemporary practices of design, architecture and sustainability in a city where the past is an everyday reality. • To build an education that develops the relationship between intellectual growth and creative activity. • To develop post-studies professional competence through studio-based curriculum, research, portfolio maturation, and independent learning in addition to the regular coursework. • To encourage students to benefit from a multitude of learning experiences whether through contact with the rich backgrounds of our faculty, interaction with the city, and involvement with fellow students and the city’s locals. These human interactions can deepen the student’s relationship with the city and how its structures are lived in/experienced, and therefore inspire his or her approach to architectural studies and projects. • To ultimately shape individuals who become a part of the living landscape in Florence through their academic and extracurricular contributions.

VALUES • Dedicated studies that cultivate the integration of students into the constructed environment of contemporary landscapes. • Facilities equipped with state of the art computer and software technology for enhanced approaches to architectural design and planning. • Experienced, international faculty offers challenging academic experiences in the classroom and in the field. • Professional staff available during studio lab sessions that involve students in the hands-on aspect of their studies and provide a space where their research and creativity can flourish. • Opportunities for enrichment and exposure to the local community through projects, shows, events, and internships.

CONTACT INFO Via Magliabechi 1 Firenze 50122 / +39055244664 fax +390552478068 / www.ideasflorence.it General Manager: Giulio Vinci, [email protected] Academics: Dean Daphne Mazzanti, [email protected]; Academic Coordinator Giulio Vinci

11 sQuola Center for Contemporary Italian Studies Studies are offered in aspects of Italian culture such as language, society, and literature.

VISION SQUOLA is an academic institution in Florence dedicated to transforming the meaning of learning the Italian language by teaching an understanding of what it means to be an Italian speaker today, immersing students in Italian culture, and encouraging students to go beyond the textbook and learn outside the classroom by speaking Italian often and experientially to local Italians and friends. • SQUOLA exposes its students to the changing realities of Italy today. • SQUOLA is an integration project that takes its students beyond memorized words and towards acquiring a real grasp of sounds and nuances. • SQUOLA seeks to offer a complete, contemporary, culturally and sociologically rich vision of the Italian language in the city that gave birth to linguistic pioneers such as Dante and Boccaccio. • Why the Q? SQUOLA is a scuola, school, that seeks to surround students with cultural and linguistic immersion and to leave a lasting, visible mark on their experience like the descender (downward tail) that renders the letter unique in the alphabet. • SQUOLA is an academic institution in Florence dedicated to transforming the meaning of Italian language learning by teaching what it means to be a contemporary Italian speaker, immersing students in Italian culture, and encouraging students to go beyond the textbook and learn outside the classroom by speaking Italian experientially through projects involving the local culture.

MISSION • To offer intensive immersion programs - short and long term - for students in combination with internships, volunteer and community service positions where they put into practice their language skills. • The contemporary approach of SQUOLA goes beyond traditional learning methods by teaching students how to speak and live in the Italian culture and society. • To create a bridge, through interdisciplinary linguistic studies, between the international student and the Italian/Florentine experience. • To promote an open forum that hosts academic gatherings, conferences, and conventions on contemporary Italian studies. • To lead integration programs to unite the local, student, and international communities in Florence such as: thematic events, lectures, and cinema programs.

VALUES • An innovative intensive language program suited for individuals with a serious interest in maximizing progress during their studies in Florence. Program duration can last from 3 weeks intensive to a full semester with internship and volunteer opportunities. • A faculty of international academics and professionals to complement the educational and cultural mission of the PALAZZI institutions. • Dynamic, modern facilities that offer the latest learning technologies in a completely restored historic palazzo just beyond the Duomo, equipped with high-tech language labs and classrooms, computer center, reading room and lounge for students, and an amphitheater style cinema room for didactic use or thematic events such as film series open to the public. • Programs open to the public, proposed and managed by an international Advisory Board: • Workshops for teachers of Italian and Italian studies. • Institutional conferences, book launches, and cinema events.

CONTACT INFO Via dell’Oriuolo 43 Firenze 50121 / +39055480272 fax +390552381412 / www.squolaflorence.it General Manager: Francesca Bocci Benucci, [email protected] Academics: Dean Daphne Mazzanti, [email protected]; Academic Coordinator Francesca Bocci Benucci

12 SAS School of Arts and Sciences

The School of Arts and Sciences offers undergraduate and graduate studies spanning the spectrum of humanistic, artistic and scientific studies at FUA. The institution’s position in Florence combines the city’s historic, world-changing achievements in the above three areas with its contemporary innovations and challenges in order to cultivate a culture of knowledge that can be applied by today’s and tomorrow’s global citizens.

Beyond the research-based and expressive aspects of the School’s academics, the departments grouped under the School of Professional Studies enact an active learning component through community and civic engagement to not only Arts and Sciences but to all academic disciplines at FUA.

The School of Arts and Sciences are subdivided into the following schools: School of Fine Arts School of Global Studies School of Horticulture School of Liberal Arts School of Life Studies and Human Services School of Professional Studies School of Sciences and Mathematics

The School’s mission is: To educate through a sense of discovery and intellectual growth in the sciences, arts and humanities. To provide the foundations of knowledge, culture, creativity, intellectual curiosity in order to prepare students for significant interaction with the environment, society and community. To promote academic opportunities for service learning and civic engagement through initiatives, presentations, events and performances open to the public and aimed at contributing to the local culture. To foster a sustainable society by teaching diversity and intercultural strategies through a multicultural education. To expand students’ skills of research and communication in the visual, performed and written form. To share students’ artistic, humanistic and scientific experiences both locally and globally, academically and professionally.

The highly qualified faculty of the School of Arts and Sciences come from diverse international, academic and professional backgrounds. Professional figures ranging from academics, artists, authors, journalists, scientific researchers, historians, to global communicators and advocates offer their compelling expertise and experiences with the student body. Faculty members are engaged in developing and fine-tuning students’ academic studies as well as guiding them in their cross-cultural connection to their studies in Italy and offering professional insight on how to apply acquired knowledge to future life paths.

The School’s ongoing civic engagement occurs in various forms and disciplines. It regularly hosts with FUA’s Center for Contemporary Studies at sQuola and SUNY Stony Brook an interdisciplinary conference on yearly academic themes in Florence. The Fine Arts campus creates and exhibits contemporary art shows through the public gallery at F_AIR Florence Artist in Residence where current residencies as well as local/international artists participate throughout the year.

The programs range from a variety of short term up to Career and four-year academic programs: Undergraduate 4-year program in Liberal Arts with majors in: Humanities, Contemporary Italian Studies, Fine Arts Study Abroad Programs, short and long term

CONTACT INFO Corso Tintori 21 Firenze Italia 50122 / +390552469016 fax +390552476234 / www.fua.it Academics: Dean Daphne Mazzanti, [email protected]; Academic Coordinator Simonetta Ferrini, [email protected]

13 ISB School of Business

The School of Business offers a wide range of lower and upper division courses aimed at providing a qualified academic knowledge enriched by an in-depth examination of the specific Italian productive framework. Blending theory with practice, its courses constantly connect lectures to real-world situations and contexts and give students experiential learning opportunities characterized by an international perspective, a broad and planned use of technology, an empirical instruction and partnerships with local businesses and major companies and firms.

The School of Business, while providing a curriculum which is marked by global demands and ever-changing financial landscapes, complements such a wide educational breadth with the experience of leading Italian excellence and successful, local business experiences, providing students with a learning capable to form qualified and competitive professionals and to encourage opportunities.

The School mission is: To promote in students a knowledge of global economic and strategic challenges by means of a multicultural educational experience based on international and local models and grounded in the realities and the practices of the business world. To develop the students’ ability to understand organizational choices and to advance corporate performance. To stimulate capacities to implement change through effective leadership and communication insight. To promote sustainability and support responsible business practices through critical thinking, technology and innovation. To offer connections between strictly economic subjects which have been often segregated and modes of thought drawn also from other disciplines, as sociology, history or philosophy. To attract and nurture students’ sensitivity to the unique cultural context able to bring innovation to the present and the future.

Its location in a cultural and economic setting focused on the appreciation and enhancement of local resources allows students to appreciate learning about a remarkable historic tradition renewed by the latest reflections on global trends.

The school offers a broad selection of courses in the following Departments:

Accounting and Finance (AF) Arts, Entertainment and Media (AM) Decision Sciences (DS) Economics (HS) Entrepreneurship Resources (ER) Management (MA) Marketing (MK)

The various departments cover classic business and finance studies, strategic and managerial areas, technology and global innovations. The scope of their curriculums encompasses the most diverse disciplines and fields such as leadership, teamwork and workplace efficiency, the environment, fashion and luxury brands, consumer behavior, sports, food, the arts and ethics.

The School of Business faculty is composed by highly qualified academics with a sound experience also in related professional fields and it aims at offering students the possibility to learn with the support of theoretical and empirical experts in the different subjects. Student advising, cross-curricular teaching tools, innovative teaching practices (which include traditional lectures, case studies, consulting projects, site visits and business simulations) and a constant connection to the local territory align students with their academic requirements and future career objectives.

The School of Business works closely with the School of Hospitality and the School of Fashion and Accessory Studies and Technology to provide a sense of the multidisciplinary dimension of economic and financial subjects.

CONTACT INFO Corso Tintori 21 Firenze Italia 50122 / +390552469016 fax +390552476234 / www.fua.it General Manager: Giulio Vinci, [email protected] Academics: Dean Laura Soave, [email protected]

14 J SCHOOL: School of Journalism, Communication and Publishing

The School of Journalism, Communication and Publishing offers five distinct departments in the following disciplines:

PUBLISHING (PU) CREATIVE ADVERTISING (CR) FOOD COMMUNICATIONS AND PUBLISHING (FC) MASS COMMUNICATION (MC) JOURNALISM (JL)

The above departments have been developed in order to create within the higher education experience an opportunity to practice such disciplines in a global context that provides at the same time an extremely unique local field of study.

The School Mission is: To provide the communicative tools to uncover the surface of cultures, societies, and urban movement within Italian landscapes through its departments of Journalism. To face the ethics and evolution of communication in the spheres of human interaction and digitalization through its departments of Communication. To sustain and develop creative expressions and interpretations in both printed and electronic form through its departments of Publishing. To promote student integration within the professional sphere of Florence. The central position in the city center offers immediate, transversal access to the rich stratification uniting the past, present, and future coexisting within the city. Florence’s position as one of Italy’s principal cities is home to important publishing houses, regional headquarters of national newspapers, and communication agencies. An active, dynamic presence of the professional realities related to the School’s academic disciplines create a stimulating study environment for our students.

The School is located in the Santa Croce area of Florence’s historic center. Courses are conducted in two of Palazzi FAIE’s campus buildings, Palazzo Bombicci Guicciardini Strozzi and Palazzo Doni.

Our faculty is composed of a dedicated group of academics and professionals from engaging backgrounds and experiences. Writers, poets, journalists, publicists, researchers, graphic designers and publishers regularly hold courses in each academic session. Our journalists and publicists are pooled from those recognized by Italy’s national registers of journalism and publicity, our faculty comes from international backgrounds, several have taught for graduate and post-graduate levels, and those who come from professional careers have worked on or are currently conducting projects with prominent entities, publications, and organizations.

The School works closely with the university press of Palazzi, Ingorda for Florence Campus Publishing, which produces textbooks and publications specialized in travel, art, and gastronomy. The School sustains Blending newsletter and magazine is also run in the School’s headquarters. These periodical publications are created on a monthly and semesterly basis and are produced in collaboration with the students and faculty of Palazzi. Online media tools such as CiboChat, the collaborative, Florence-based gastronomy blog of Palazzi is also sustained by the School. We are proud to support the Florence Writers Conference, the winter location for Stony Brook Southampton’s MFA Program in Creative Writing. NY Times bestselling authors, nationally recognized poets and essayists regularly teach for both editions.

PROGRAMS OF STUDY Academic programs are offered on various bases: Career Programs Study Abroad Programs

CAREER PROGRAM: 1 YEAR IN PUBLISHING The year-long program in publishing begins with a study of fundamentals and moves onto a concentration in the advanced skills in the specific areas of gastronomy, fashion, and art. Particular focus is given to magazine and book publishing and the unique structure of the program allows students to partake in ongoing publishing projects. Each semester is divided into core required for all and seminar courses based on a student’s chosen concentration.

CONTACT INFO Corso Tintori 21 Firenze Italia 50122 / +390552469016 fax +390552476234 / www.fua.it General Manager: Giulio Vinci, [email protected] Academics: Deans Laura Soave, [email protected] and Daphne Mazzanti, [email protected]; Academic Coordinator Grace Joh, [email protected]

15 PALAZZI AFFILIATIONS

The following international institutions are associated/affiliated with Palazzi:

Adelphi University New Mexico State University American Hospitality Academy - Philippines New York City College of Technology Antalia Cookery & Culinary Art Academy (MASA) Northern Essex Community College Arkansas State University Northwood University Austin Community College Pace University California State Polytechnic University - Pomona Penn State University Central Michigan University Plato College of Higher Education Centro Universitario Belas Artes de Sao Paulo Point Park University Centro Universitario Feevale Brasil Politecnico Grancolombiano College of Mount Saint Vincent Pontificia Universidade Catolica de Minas Gerais Contra Costa Community College Prince William Sound Community College Diablo Valley College Purdue University Calumet Dundee College Queens College/CUNY Eastern Illinois University Robert Morris University Endicott College San José State University - California Fairfield University Seoul Mode Fashion College Fairleigh Dickinson University Silver Mountain School of Hotel Management Fairmont State University Southwest Minnesota State University Farmingdale State University South Seattle Community College Florida International University Stony Brook University/SUNY Fundacao Armando Alvares Penteado - Brasil Suffolk Community College Fundacao Universidad Empresarial Siglo 21 - Argentina Susquehanna University Grand Valley State University Syracuse University Greenville Technical College Tompkins Cortland Community College Indiana State University Transylvania University Instituto Tecnologico Monterrey Trident Technical College (Charleston) Jacksonville University - IEP University of Florida Johnson & Wales University Universidad Panamericana Johnson County Community College Universidad S. Ignacio de Loyola Kenai Peninsula College Universidad Tec Milenio Kodiac College Universidad Veiga de Almeida Lake Land College University of Alaska Anchorage Lynn University University of Central Florida Matanuska-Susitna College University of Memphis Middlesex County College University of San Diego Milwaukee Area Technical College (MATC) University of South Florida Minneapolis College of Art and Design University of the Philippines Mizzou (University of Missouri) Washington State University Monroe Community College Washtenaw Community College New Jersey City University Western Connecticut State University

16 ACADEMICS AT PALAZZI

SCHOOLS AND DEPARTMENTS The PALAZZI academic catalogue is organized by Schools and further subdivided in specific departments. Initials in parenthesis next to titles of schools and departments refer to the course codes.

School of Business (BU) Accounting and Finance (AF) Arts, Entertainment and Media (AM) Decision Sciences (DS) Economics (EC) Entrepreneurship Resources (ER) Management (MA) Marketing (MK)

School of Digital Imaging and Visual Arts (DI) Digital Media (DM) Photography (PH) Video Production (VP) Visual Communication (VC)

School of Fashion and Accessory Studies and Technology (FT) Accessory Design and Technology (AD) Fashion Design and Technology (FD) Fashion Communication and Publishing (FC) Jewelry Design (JD)

School of Fine Arts (FA) Art Education (AE) Ceramics (CE) Classic Photography (CL) Creative Arts (CA) Mixed Media (MM) Painting and Drawing (PD) Printmaking (PM) Sculpture (SC)

School of Food and Wine Studies (FW) Baking and Pastry (BP) Culinary Arts (CA) Wine and Culture (WC) & Wine Expertise (WE) Dietetics and Nutrition (DN) Food and Culture (FC) Food, Family and Consumer Sciences (FS) Food Communications and Publishing (FC)

School of Global Studies (Gu) Anthropology (AN) Happiness Sciences (HS) Multicultural Diversity and Gender Studies (DG) Peace Studies (PS) Sustainable Development (SD) Urban Studies (US)

School of Horticulture (HC) General Horticulture (GH) Urban Territory and Landscape Planning (LP) Viticulture & Olive Tree Culture (VO)

School of Hospitality (HP) Department Of Hospitality and Tourism (HT) Department Of Restaurant Food and Beverage Management (FB) Department Of Hotel And Lodging Management (Hl)

School of Interior design, Environmental Architecture and Sustainability (Id) Architecture And Suistainability (Id) Architectural Studies (DA) Sustainable Architecture and Design (SA) Interior and Visual Design (ID) Product Design (PD) Architectural Restoration and History Of Architecture (R)

17 School of Italian Studies and Linguistics (IS) Italian Language (IT) Italian literature (IL) Italian Studies (IS)

School of Journalism, Communication and Publishing (CP) Publishing (PU) Creative Advertising (CR) Food Communications and Publishing (FC) Mass communication (MC) Journalism (JL)

School of Liberal Arts (LA) Art History (AH) Cinema and Theatre Studies (CT) Classical Studies (CS) Comparative Literature (CL) Creative Writing (CW) Criminology (CR) Geography (GE) History (HS) Dramatic and Performing Arts (PA) Music Studies (MU) Political Science and International Relations (PS) Psychology (PY) Philosophy (PL) Religious Studies (RS)

School of Life Studies and human Services (LS) Environmental Studies (ES) Sociology (SO)

School of Professional Studies (PS) Community Services and Volunteer Projects for Credits (CS) Experiental learning (SP) Internship (IN) Portfolio Development (PD) Department of Postgraduate Offerings

School of Sciences and Mathematics (SM) Biology (BO) Chemistry (CH) Mathematics (MA) Physics (PH)

School of Sports and Health Sciences (SH) Department of Physical Education and Physical Therapy (PP) Department of Sport Sciences (SS)

School of Graduate Studies APICIUS International School of Hospitality

18 ACADEMIC POLICIES

All of our courses are taught in English, with the exception of Italian language and those courses, which indicate that they are taught in Italian. all academic courses aim to provide students with the possibility of enhancing their social, intercultural, and professional experience. The Palazzi academic catalogue is organized into “academic schools” and further subdivided in to specific departments. each course has a unique course code that reflects the school, department and level.

Course Numbering System All of the undergraduate courses are numbered in the following manner: 100 - 299 lower division courses 300 - 399 upper division courses 400 - 499 Introductory courses to graduate studies 500 – 599 lower division graduate studies 600 – 699 upper division graduate studies

The first 2 alpha characters designate the “school” within the Palazzi institutional system: LA - School of Liberal Arts the second pair of alpha characters designates the department within the school. the third set of alpha characters designates the course within the department. the numerical characters designate the level of the course.

For example: LA AH RA 300 - Renaissance Art in Florence LA: School of Liberal Arts AH: Department of Art History and Architecture RA: Renaissance Art 300: upper division course

Credits and hours Course credit is awarded on a semester as well as quarter basis. Some courses, according to their specific nature and course content, include both lecture/lab studio hours; these are specified in the course description.

Italian Language requirement All semester (Fall and Spring Semester) and career development certificate students are required to enroll in an Italian language course or equivalent. Students are not required to take Italian during the Intersession or summer sessions. Please refer to the individual program descriptions for full details.

Seminars Free elective students may select seminars among their course selections if they are majoring in that field of study. They may receive credits upon approval from their home institution. Artists and professionals may also enroll in seminars for their own personal enrichment and professional development.

Additional Fees Certain courses require additional fees to cover the costs of consumable materials, specialized equipment as well as field-trips. In addition students enrolled in culinary programs must purchase a professional kit order to participate in the program. Students will be informed by their instructor on the first day of class the exact amount as well as what it covers. All required materials are detailed in the course syllabus. Examples of items which require additional fees include, but are not limited to: fieldtrip travel, museum and site entry and reservation fees, materials for studio art courses, culinary equipment, ingredients and uniforms.

Registration changes - Final registration For Fall and Spring semester a one-week late registration and add/drop period takes place during the first week of the semester. The last day to drop is the first Friday of the first week of semester. All changes after that date will be recorded as a W on a students transcript (after the 9th week of courses any changes are recorded as a WF on a students transcript). Students are entitled to one add and one drop each semester. During the 3/4 week sessions, students are allowed to make changes only on Orientation day prior to the first day of class. No changes are permitted during the January intersession. Level change in an Italian language course does not apply.

Withdrawal Any voluntary withdrawal after classes have begun must be officially registered. Students must fill out the required form and returning it to the Registrar’s office. Once this procedure has been completed, the student forfeits his/ her course credits as well as his/her tuition and fees. Transcripts will be issued with a W next to each course (any course dropped after the 9th week of courses will be marked at a WF). Students who drop their courses without going through the procedure outlined above will receive a failing grade and will receive an F on their transcripts.

It is the responsibility of the student to become familiar with Palazzi policies, procedures and deadlines. Refer to the Academic Calendar published each semester in the Course Schedule for specific deadlines.

19 Palazzi reserves the right to cancel or combine classes; to change the time, dates or places of meeting; or to make other necessary revisions in class offerings. Palazzi Academic member Institutions may discontinue at any time if enrollment falls below expected levels.

Syllabus The course syllabus is the student guide to the course. Students should receive a syllabus at the beginning of each course that describe the course, policies within the course, and procedures that govern the delivery of the course. Students are responsible fro obtaining the syllabus and understanding the course policies in the syllabus. Any questions regarding information in the syllabus should be directed to the instruction for clarification. Students are responsible to be aware of any site visits, makeup days or extra course activities which may occur on days or at times other than the scheduled class meeting times.

Attendance Policy Academic integrity and mutual respect between instructor and student are the foundation of any academic institution. This is reflected in the attendance policy. Class attendance is mandatory and counts towards the final grade. The number of absences is based on the number of class meetings missed. Students who arrive late or depart early from class may be counted as absent.

Academic Honesty and School Behavior Policy During orientation students are required to sign an agreement regarding Academic Honesty and rules of behavior. Students are expected to maintain the highest standards of academic conduct. Violations of the Acade- mic Honesty Policy includes: cheating, plagiarism (including from the Internet), fabrication, falsification or other physical theft. All forms of Academic Dishonesty are at odds with our mission and the educational experience and are amongst the gravest offenses a student can commit.

Cheating: Intentionally using or attempting to use unauthorized materials, information or study materials in any academic assignment (homework, paper, quiz, presentation or examination).

Plagiarism: Accidentally, knowingly or intentionally representing the words or ideas of another as one’s own in any academic assignment (homework, research paper, presentation, quiz or examination).

Dishonesty Conduct: Academic dishonesty includes, but is not limited to, the following: • Theft of a quiz or examination. • Submission of a paper purchased from a paper millor written by another. This includes wappingpapers in on-line forums with other students. • Alteration, theft or forgery of university documentation. • Intentionally delaying submitting work or the delaying of an examination to gain an unfair advantage.

Procedures and Penalties for Violation of Academic Honesty: An instructor who has evidence of a violation of the Academic Honesty policy may avail themselves of the following options: • Discuss and assess the situation, in terms of gravity of the offence and motivation, with the student. • Issue an oral / written reprimand to the student. • Request that the student repeat the assignment or retake the quiz or examination. In such cases, the • assignment or exam may be significantly different from the original. • Lower the grade of the assignment in question. • Assign the student a grade for the assignment in question. • Assign the student a grade for the entire course in the case of a serious or repeated offense.

Student Conduct Policy Please refer to the Academic Catalog or Academic Handbook for policies on student conduct and behavior, alcohol, assault and fighting, and sexual harassment. Palazzi’s mission is to create a stimulating cultural environment that fosters both creative and intellectual growth. In order to provide such an environment, we have established rules of conduct consistent with this goal. When a student enrolls, he/she agrees to abide by the established rules of conduct, both while on and off campus. Palazzi institutions, acting through their respective Dean, reserve the right to administratively separate a student for health or psychological reasons whenever there is concern for the safety or well-being of the student or others.

Grading System and Guide The grading scale below is used in establishing your final course grade: A 93 100% A- 90 92 % B+ 87 89 % B 83 86 % B- 80 82 % C+ 77 79 % C 73 76 % C- 70 72 % D 60 - 69 % F 0 - 59% F: Failure In the case of failure due to excessive absences the procedure outlined under attendance Policy will apply. W: Official Withdrawal Students may withdraw from a course at any time until the 9th week of the semester. (See academic calendar for exact date). Please note that this applies to the Spring/Fall semesters only. During Intersession and Summer sessions, a student may withdraw from a course until the end of the second week. (See academic calendar for exact date).

20 WF: Late Withdrawal - Is assigned to students who do not withdraw by the final withdrawal date as established in the academic calendar. I: Incomplete - is not permitted. Audit - Is not permitted. Pass/ Fail - is not permitted. Extensions - During the summer sessions there is NO provision for an extension for any reason.

Grade Point Average Palazzi member Institutions uses the 4-point system as a mesure of scholastic success. Acedemic letter grades carry the following values: A = 4.00; B = 3.00; C = 2.00; D = 1.00; F = 0.00

Midterm and Final Exams All students must take midterm and final exams at the established exam time and date indicated in the course syllabus. Students will not be excused from or allowed to take exams early.

Transcripts Final transcripts are released by the Registrar’s Office within 6 weeks of the conclusion of each semester or summer session. The transcripts of students who have registered through a US university/college study abroad program will be mailed directly to each program. Students who have registered independently must fill out a Transcript Request Form during the course of the semester/summer session. Transcripts will be withheld from students who have not satisfied their financial obligations with the institution.

Grade Disputes Palazzi is dedicated to fair and accurate appraisal of students’ coursework. When disagreements arise over final grades assigned for a course, students and faculty are to follow the procedures below for resolving the dispute. No formal grade dispute procedure will be invoked when the magnitude of disagreement is less than one full letter grade. A student who wishes to file a Grade Dispute must contact their home University or agency as soon as possible and by no means later than six months after the end of the session. Students should never contact, for matters of Grade Disputes, the professors directly. The complaint must be in writing and must identify the course, semester, grade received and the reason for the appeal. The students shall assemble all relevant class material (syllabi, returned assignments, tests, papers, etc.) distributed or returned by the instructor to the student. These materials need to be put together within two weeks of the date of the written appeal. In case the student cannot produce all such documents, the grade dispute ends here with no grade change. Concurrently the instructor will assemble all relevant material retained for this student (final exam, midterm, etc.) within two weeks of the date of the written appeal. A copy of these documents along with the syllabus, grade report, and the instructor’s written response to the student appeal, are to be forwarded by the instructor to the School Chair. The Chair or Dean will refer a blind copy of the relevant material to a nominated Appeal Board. The instructor of the course in question cannot serve as an appeal board. The Appeal Board shall convene no later that 25 working days after the submission of the Official Grade Dispute Request and after reviewing all relevant material, the Appeal Board shall make the final decision of grade assignment. The decision is not subject to appeal. The Appeal Board chair will notify the Dean, Chair, Student Appellant, instructor, and, in case that the original grade is changed, the Registrar’s office.

Learning and Physical Disabilities PALAZZI member institutions are committed to providing all students with a comfortable, productive and non- discriminative academic environment. Assistance is offered to students who have demonstrable and/or docu- mented learning disabilities upon request submitted before arrival in Florence. Students should note that they may not have the same level of services and facilities available to them as their home institution. PALAZZI member institutions offer separate exam rooms, extra time for exams, and the use of one’s laptop computer for written exams. All other accommodations must be negotiated on a case-by-case basis in advance of the student arrival in Italy and may require additional fees. Students are obliged to notify the registrar prior to the start of the semester of any learning disability should they wish to request accommodation. Notification or documentation of a learning or physical disability may not be submitted once the term has started. Every effort will be made to accommodate students with physical disabilities. It has been the experience of member institutions that students with mobility difficulties find the city of Florence to be an uncomfortable environment with its ancient, cobble stone streets, narrow and uneven pave- ments, steep steps, and lack of elevators.

Non-discrimination Policy Institutional policy prohibits discrimination against current or prospective students and employees on the basis of race, color, sex, religion, national origin, age, disability, sexual orientation or any other legally protected characteristic.

21 Palazzi Study Abroad Programs

Studying abroad at Palazzi offers flexible options throughout the year. The following sessions are held at our campuses in Florence:

• Semester/ Year • January Intersession • Summer Sessions • Fall Short Programs, Spring Short Programs, Quarter Programs • Special Sessions

PLEASE NOTE: • Course schedules are viewable at www.fua.it for a complete list of courses offered in all academic sessions. Academic calendars are available with dates according to the sessions. • Please note, course selections may be subject to change depending on enrollment and availability. • Always check for the approval of credit loads in any given academic session. • Individual brochures are available for all special and highlight programs. • Students who wish to earn more credits per session must receive approval from their Home Institution.

SEMESTER/YEAR – Fall and Spring Fall and Spring semesters run for 15 weeks from early September to mid December and late January to mid May. • Regular 3 credit courses are held once a week. • Students can take up to 15 credits (Students who wish to earn more than 15 US credits per session must receive approval from their home Institution).

January Intersession This intersession is offered for three weeks in the month of January. • Regular 3 credit classes are held Mon through Fri. • Students can take up to 6 credits (Students who wish to earn more than 3 US credits per session must receive approval from their home Institution).

Fall-Spring Short and Quarter Programs Short Programs • Students can opt to take one 3-week short program or combine two sessions for a total of 6 weeks. One 3-week session grants 3 semester credits or 4 quarter credits. The combined option of two 3-week sessions grants 6 semester credits or 8 quarter credits.

Quarter Program • The quarter structure is composed of three 3-week short programs. The combination of 10 weeks completes a full quarter of study and grants up to 15 semester/20 quarter credits.

Special Short Program - Fall 5 week short program in Special Event Management • Offered in collaboration with the James Beard Foundation • The 5-week program offers 3 weeks of coursework in Florence in the areas of Event Planning, Art Direction, Food and Wine Management, Food Production, and Wine Service. Coursework involves the preparation of real life events to be hosted in prestigious locations in New York City and continues in Manhattan where students stage the events. • 3, 6, or 12 credit options available. • The areas of Food Production and Wine Service may be taken in New York-only for 3 credits.

SUMMER PROGRAMS

Regular Summer Sessions in Florence

1-Week Sessions - Cultural Introduction to Italy • Credit load: 1 credit or non credit option • Classes are held Sunday through Saturday • May be added at the beginning of 6 week sessions or the 12 week summer semester. These sessions are comprised of field study and travel research in Tuscany. Students travel and research, learning on location in destinations unique for their local cultures, economies, histories, and societies. Lectures, visits to historic and contemporary sites, tastes of local gastronomy, expanded cultural horizons, and contact with local culture will directly strengthen and challenge perspectives of Italy.

3-Week Sessions • Credit load: Up to 6 credits (Approval from home institutions required to earn more than 3 credits per session) • Classes are held Monday through Friday Students select courses from the regular Florence schedule of courses offered during 3-week sessions.

22 4-Week Sessions • Credit load: Up to 7 credits • Classes are held Monday through Friday Students select courses from the regular Florence schedule of 4-week session courses in addition to a week of field study and travel research.

6-Week Sessions • Credit load: up to 10 credits • Classes are held Tues-Wed-Thurs Students select from the regular Florence schedule of 6-week courses (Tues-Wed-Thurs), 3-week courses (Mon- Fri) or combine classes from the two. A one week Cultural Introduction to Italy (1 credit) session may be added ONLY at the beginning of the 6-week session.

12-Week Sessions • Credit load: Up to 15 credits • Classes are held Tues-Wed-Thurs on a 6 week basis Students select from the regular Florence schedule of 6-week courses (Tues-Wed-Thurs), 3-week courses (Mon- Fri) or combine classes from the two. One-week Cultural Introduction to Italy (1 credit) may be added ONLY at the beginning of the summer semester (13-week program).

Special Sessions: Summer Highlight Programs (PLEASE NOTE: Program dates are for arrival and check out. Separate brochures with more detailed information available for all following programs.)

New! Florence Open City 3-Week Sessions • Credit load: Up to 12 credits • Classes are held Monday through Friday This program integrates students within the unique culture of local artisanal arts and craftsmanship in Florence. Each session takes place during the regular 3 week summer sessions and offer an academic, hands-on experience alongside Florence’s artisans, in their botteghe and laboratories, with the goal of breathing a fresh, contemporary air into the vibrant sphere of traditional crafts and trades in town. The 3-week program grants 3 credits and may be repeated in all sessions for a total of 12 credits.

4-Week Photography course on the Light of Florence and Tuscany • Credit load: 6 credits • Classes are held Monday through Friday. Some photography shot on-site in Tuscany may be scheduled on weekends. This program is designed to explore the unique light and its effect on the architecture and landscapes of Tuscany. Combines one week of on-site shooting in Tuscany and 3 weeks of photography coursework in Florence.

4-Week Cultural Introduction to Italy • Credit load: 3 credits. Please note, any 3 credit courses from the general summer schedule may be combined to this program. • Classes are held Sunday through Saturday during the week of travel research and three times a week during coursework in Florence. This 4-week program begins with a week of field study and travel research in Tuscany. Students travel and research, learning on location in destinations unique for their local cultures, economies, histories, and societies. The following three weeks are held in Florence at Palazzi facilities and continue the cultural learning with an emphasis on how Italian culture is expressed in the Tuscan capital. The entire program is characterized by lectures, visits to historic and contemporary sites, tastes of local gastronomy, expanded cultural horizons, and contact with local culture will directly strengthen and challenge perspectives of Italy.

9 Week Graduate Session in Hospitality • Credit load: 12 credits • Classes are held Monday through Friday. Apprenticeship hours are also held over the weekend. This graduate level apprenticeship program prepares students for supervisory and management positions in hospitality. Students choose from 4 different concentrations, all take place at GANZO non-profit cultural association and restaurant-art gallery operated by Palazzi students. Open to culinary or hospitality graduates. See Apicius chapter on hospitality career development programs for details.

23 UNDERGRADUATE PROGRAMS - FROM FALL 2013

Starting from Fall 2013, the 4-Year Study Curricula at FUA offer three 4-year programs that consist of 120 credits hours including a major field and the distribution requirements:

• Communication & Interactive Digital Multimedia Majors in: Publishing, Digital Media, Visual Communication • Hospitality Management Majors: International Hotel and Tourism Management, Culinary Arts & Food Service Managementmmunication • Liberal Arts Majors in: Humanities, Contemporary Italian Studies, Fine Arts

ADMISSION REQUIREMENTS

• Application Form and Fee: students must submit a completed and signed application form along with the Application Fee. • Official Transcripts: we require a copy of official transcripts for all high school and college level studies. We require official records, transcripts, for all programs of study whether or not the program was completed. All official records must be submitted directly from the institution unless the institution does not offer this service. • GPA Requirements: For US and Canadian students wishing to complete their Undergraduate Degree with FUA, they must meet a minimum required cumulative GPA of 2.75. • Language Requirements: Applicants for undergraduate study at FUA whose native language is not English must demonstrate English Proficiency by submitting an official TOEFL record. • Letters of Recommendation: Letters of recommendation are not required. If however a student chooses to include a letter, or letters, of recommendation with their application, they must be addressed to FUA Admissions Office, in a sealed envelope. The contents of the letter should address the student’s academic ability, potential and what he/she will gain from studying at FUA. • Personal Statements: An applicant can choose to include a personal statement with their application. This letter should help us learn about you, the applicant, and your qualities beyond your test scores, grades and work history. • Resume/Curriculum Vitae: We require all applicants to send a Resume/Curriculum Vitae along with their application. This document should reflect the applicant’s work and research history. • Direct admission to the 4-year programs is accessible upon complete of select Career Development Certi- ficate Programs, see specific 4-year programs for further information.

General Education Requirements (42 credits) There are General Education Requirements for all programs (42 credits). Some programs may have additional curriculum requirements, see specific programs below.

• Each Program has specific requirements to be met by the student. These requirements include nine to fourteen core courses selected by the student and deemed by the faculty to be essential to the discipline and major electives (7-8 courses or 21-24 upper level credits). • General Electives, sufficient to reach a total of 120 credits • General Education Requirements (42 credits)

The general education courses fulfill the requirements of written and oral communication, reasoning, information technology, literature, arts, natural sciences, western civilization, social and behavioral science and global understanding. University Writing (3 credits) Italian Language (6 credits) Liberal Arts and Humanities 4 courses, or 12 credits History Literature Philosophy Religion Political Science Classical Studies Dramatic and Performing Arts or Music Studies Global Studies and Perspectives (one 3-credit course) Science and Mathematics (2 courses or 6 credits) Communication (one 3-credit course) Psychology - Sociology (one 3-credit course) Business - Economics (2 courses or 6 credits)

Capstone Project - Major Concentration (3 credits)

Please note: The University requires an overall minimum grade point average of 2.00, with no more than one grade lower than C- in core courses.

24 4-Year Curriculum in Liberal Arts

The 4-year curriculum in Liberal Arts offers three majors: Humanities, Contemporary Italian Studies, Fine Arts

General Education Requirements (16 courses - 42 credits)

Core Curriculum for 4-Year Program (24 credits): LAAHIR 220 Introduction to Art History LAHSWC 230 History of Western Civilization from Antiquity to 1500 FAAEAE 280 Art Education LA PLPS 315 Philosophy and Science in Early Modern Italy LAHSIR330 History of Italian Renaissance LACLPC355 Postcolonial Literature: Identity, Ethnicity, Migration LAPSEG340 Ethics of Globalization LAHSMI355 Modern Italy: From Risorgimento to Fascism Two 100 or 300 level courses from Painting and Drawing departments

Major Electives: 7/8 electives (7/8 courses - 21/24 credits) from the following major elective departments: Humanities: 8 courses from School of Arts and Sciences Contemporary Italian Studies: 8 courses from the Contemporary Italian Studies School Fine arts: 8 courses from the School of Fine Arts

Capstone Project - Major Concentration (3 credits)

Plus General Free Electives from any FUA Department sufficient to reach a total of 120 credits.

4-Year Curriculum in Communication & Interactive Digital Media

The 4-year curriculum in Communication & Interactive Digital Multimedia offers three majors: Publishing, Digital Media, Visual Communication.

Direct admission to the 4-year program: Direct admission is granted to students who have successfully completed one of the following programs: 1-year program in Publishing or a 2-year program in Digital Photography or Visual Communication.

General Education Requirements (16 courses - 42 credits)

Core Curriculum for 4-Year Program (27 credits): DI VC GI 210 Digital Graphic Illustration CP PU FE 300 Fundamentals of Publishing and Editing CP PU DP 315 Desktop Publishing DI PH ID 180 Introduction to Digital Photography DI DM RM 260 Introduction to Rich Media: Podcast Production CP MC CM 350 Intercultural Communication CP MC CT 330 Critical Thinking Portfolio Development I & II

Major Electives: 7/8 electives (7/8 courses – 21/24 credits) from the following major elective departments: Publishing: 8 courses from the publishing curriculum Digital Media: 8 courses from the digital photography curriculum Visual Communication: 8 courses from the visual communication curriculum

Capstone Project - major concentration (3 credits)

Plus General Free Electives from any FUA Department sufficient to reach a total of 120 credits.

25 4-Year Curriculum in Hospitality Management

The 4-year curriculum in Hospitality Management offers two majors: International Hotel and Tourism Manage- ment, Culinary Arts and Food Service Management.

Direct admission to the 4-year program: Direct admission is granted to students who have successfully completed one of the following Programs: 1-year program in Culinary Arts, Wine Studies and Enology, Baking and Pastry, and the 2-year certificate in Culinary Arts.

General Education Requirements (16 courses - 42 credits)

Core Curriculum for 4-Year Program (25 credits): HP HT IH 300 Introduction to Hospitality FW FS SA 300 Food Safety and Sanitation (1 credit) BU MA HR 350 Human Resources Management HP HT HM 350 Hospitality Marketing HP FB OM 400 Food and Beverage Operations and Management HP HT HA 400 Hospitality Accounting HP FB CS 470 Catering Sales and Operations HP HT OB 470 Organizational Behavior in the Hospitality Industry HP FB CC 532 Cost Control

Career Capstone Project - Major Concentration (3 credits)

Major Electives:

International Hotel and Tourism Management Major Courses: HP HT IM 450 International Management for the Hospitality Industry HP HT IM 460 International Marketing for the Hospitality Industry HP HT IN 320 International Tourism Plus 4 Hospitality major electives courses (21 credits) from one of the following departments or Schools: Hospitality and Tourism Management Restaurant, Food and Beverage Management Hotel, and Lodging Management School of Food and Wine Studies International School of Business Please Note: All Hospitality Management students must complete at least 1000 hours of training experience in the hospitality or tourism industry.

Culinary Arts & Food Service Management Major Courses: 7 courses from declared concentration in Culinary Arts curriculum

Plus General Free Electives from any FUA Department sufficient to reach a total of 120 credits.

26 Graduate Programs

CUSTOMIZABLE GRADUATE PROGRAMS

Graduate-level programs can be customized for faculty and students. Please refer to the chapter on MINGLE Customized programs for further details.

SERVICE LEARNING AT A GRADUATE LEVEL

The School of Professional Studies at FUA creates opportunities for internships, volunteer work, and community service for undergraduate and graduate level students. Please refer to the Service Learning chapter for details on requirements, program types and structures, and placements.

MASTER OF EDUCATION IN ORGANIZATIONAL MANAGEMENT in collaboration with Endicott College

This 39-credit program, with a concentration in International Tourism, is a joint program offered in collaboration with Endicott College. Offered on a full-time basis, the program lasts for one year and is held at the Apicius facilities in Florence, Italy. Upon completion students will be granted a Master of Education by Endicott College‚ School of Graduate and Professional Studies.

Program Overview Endicott College & Apicius International School of Hospitality has established an affiliation for the purpose of delivering at the campus of Apicius in Florence, Italy a Master of Education Program in Organizational Manage- ment with a concentration in International Tourism. The program will be offered under the auspices of Endicott College’s School of Graduate and Professional Studies. Endicott College shall award the degree at the completion of 39 credits over a full calendar year

The Master of Education in Organizational Management is a 39-credit program designed for professionals from a variety of organizations who are facing reform and change in the ways they currently operate. The program of study addresses the methods and techniques of enhancing the performance of employees within organizations, the operational processes, and planning for the future. The courses that comprise the specialization in International Tourism cover topics related to the skills and knowledge necessary for careers in the international hospitality industry, hotel operations, and food and beverage management. The program is offered as a full-time, one year program and is offered in cooperation with Apicius: The Interna- tional School of Hospitality is located in Florence, Italy. All courses will be taught in English. Classes will be held in the morning and afternoons over a traditional semester format.

Program Outcomes: • To recognize opportunities for growth, training, skill development, and enhanced performance on individual, group, and organizational levels. • To act as leaders in a variety of international hospitality settings. • To understand and utilize different methods to transfer skills and knowledge to others. • To make learning a defining characteristic of organizational culture. • To acquire knowledge and skills to be able to perform as a professional in a variety of international hospitality settings.

Admission requirements: 1. Application form and fee, 2. A 250-500 word essay explaining your professional goals, 3. Official transcripts of all academic work (at a minimum a Bachelor s degree), 4. Two letters of recommendation , 5. Official score on either the Miller Analogies Test (MAT) or GRE, and 6. A personal interview with the Program Director.

Financial assistance is available for eligible students through Endicott College. To qualify for financial aid, a student must be a United States citizen or eligible non-citizen, be enrolled in an approved program, and be in good academic standing. The aid programs require that a student demonstrate financial need. The family contribution is determined by submitting the Free Application for Student Aid (FAFSA). Financial need is defined as the difference between the cost of education and the amount the student’s family is expected to contribute. All students must reapply for financial aid each year and must maintain satisfactory academic progress to remain eligible.

For further information please contact our admission office at [email protected]

27 Program Structure and Course Descriptions

BUA 518 Legal, Ethical, and International Environment of Business (3 credits) The phenomenon of globalization has affected virtually every aspect of business. In the interconnected and interdependent global economy, commercial transactions and international financial contracts have prolife- rated. Yet, the world is an assortment of more than 300 jurisdictions, each with its own rules and regulations. This has resulted in a complex international legal environment, often tangled with inconsistent legal rules and unpre- dictable judicial interpretative actions. Within this context, this course provides an overview of the legal aspects of international business transactions and will introduce students to the international legal framework. We will examine topics central to international business law, from the role of comparative law, to the laws governing multinational enterprises; foreign investment; money and banking; and sales of goods, services, labor, transportation, financing, and taxation. We will critically evaluate the substantive principles of law in relation to intellectual property rights, consumer protection, international sale of goods, and trans-national dispute resolution by mediation, arbitration, and litigation. This will include consideration of the impact of law on international trade, globalization and regionalism, and the global monetary system. The course will also examine how globalization, deregulation, and technology create a highly competitive environment that affects the operational purpose and future of human resource management.

BUA 561 Managing in the Global Business Environment (3 credits) An examination of the multitude of forces and factors that influence organizations doing business on a global scale. Close examination will be given to methods of managing global organizations as they adapt to cultural, regulatory, market, and economic differences as they seek to accomplish organizational objectives. Important management issues specific to international business will be discussed to prepare students to improve their management capability.

BUA 587 Business Policy and Strategy (3 credits) Business policy and strategic management are two overlapping concepts that are studied from the perspective of CEOs, Board of Directors, and often times Vice Presidents. While policy focuses more on the purpose, direction, mission, and organizational values, strategic management deals more with creating a long-term management plan for enabling the organization to effectively implement new ideas and changes as required for continuous growth. Many issues and decisions facing senior level management are very complex, dynamic, and sometimes unstructured. The overall purpose of this course is to provide conceptual an analytical tools to enable students to think strategically about how to effect positive change within the organization and in the society at large.

IED 522 Intercultural Communication (3 credits) This course will facilitate an understanding of the nature of the communication processes that influence or are influenced by intercultural contexts. Our increasingly multicultural societies rely on individuals’ ability to be sensitive to cultural differences and to reach across them in order to foster understanding. We will consider the role of communication in intercultural understanding, cultural patterns of interaction, cultural identity, and specific intercultural problems. There will be a focus on gaining intercultural communication competence as well as the costs associated with intercultural misunderstanding.

OM 504 Organizational Strategy and Design (3 credits) This course will link organizational strategy with the structure designed to implement it. Concentration will be placed on the preparedness of the organization for the strategy, its current and projected performance capacities, and organizational structure and relationships that will lead to maximum results.

OM 510 Leadership in Transition and Creativity (3 credits) This course will explore the changing nature of the purpose and roles of instructional and administrative leaders as well as the changing nature and roles of followers, their mutual expectations, and interrelationships as a means to cope with organizational and environmental change.

OM 537 Operational and Financial Strategies (3 credits) This course is designed to help students “think strategically” and to evaluate results from the perspective of the organization operating in an increasingly diverse and competitive environment. The student will explore and acquire financial tools and competencies for budgetary planning and analysis. This course will provide a basic understanding of financial strategies and their related risks, analysis of financial information, and budgeting.

OM 547 Marketing of Organizations (3 credits) The course will introduce the concepts and principles of marketing and help students develop an appreciation of the scope, relevance, application, and integration in the operation of programs, services, ideals, and products of for-profit and not-for-profit organizations.

OM 563 Research Strategies (3 credits) This course will enumerate and compare the many ways to develop, share, utilize and build upon data generated by a school or organization. Specifically the review and exploitation of internally generated data and the discipline of competitive intelligence will be weighed as tactics for enhanced educational performance or a stronger competitive position.

28 OM 571 Research Seminar I (1 credit) OM 572 Research Seminar II (1 credit) OM 573 Research Seminar III (1 credit) A course that prepares students for undertaking large research and evaluation projects. Research concepts and strategies, as well as their application and utilization, will be considered in organizational contexts as a means to provide students with a construct for undertaking their Master’s Thesis.

OMT 501 Cultural Tourism (3 credits) The course will cover culture, culture tourism and cultural resources. A major focus of the course will be to provide a framework of the present perspectives in the world by presenting case studies in Italy and Europe. Specific emphasis will be placed on arts and eno-gastronomic tourism, issues of sustainability and ethical practices including the promotion of local, traditional, and organically grown food. A day trip to Parma and other site visits will expose students to various food products of the area.

OMT 520 Contemporary International Tourism (3 credits) The course will provide an understanding of world travel patterns, and the reasons travelers visit particular regions. Discussion will take place about tourism policy issues, an examination of the role of the tourist, the tourism manager, and the host community. A global community perspective will be emphasized during the course.

OMT 560 Restaurant Management (3 credits) The course will identify the crucial elements involved in the successful operation of a restaurant and how the elements interrelate. Topics will include creating a concept, developing a menu, budgeting and controlling costs, staffing, purchasing food and equipment, bar and beverage management, daily operations and marketing.

Internship (0 credits) A practical hands-on internship will take place in the summer months following an academic year of classroom study. Internships will be arranged in a variety of settings depending on the interests of the student.

IDEAS MASTER IN SUSTAINABLE UBAN DESIGN

Groundbreaking ideas, concepts, and approaches to the areas of design and architecture are offered at IDEAS with the philosophy and practice of sustainability.

IDEAS offers a master’s program in sustainable urban design for motivated post-graduate students. This Master’s program is structured to develop qualified professionals in the field of urban development, utilizing sustainable techniques in the combination of architecture and urban design. Students will acquire and develop a broad range of skills and particular expertise related to the design and planning of contemporary city structures. The program combines theory with guided atelier work, culminating in an urban design final project focusing on the development of a specific city sector.

Emphasizing the cultural and historical heritage of Italy, students will have the opportunity to study on-site in various significant urban spaces such as town squares and important historical buildings. The program will finish with a project based on an area of the city and pre-existing buildings already under development.

The program will explore the evolution of urban design by studying case studies, technologies and communication techniques such as sketching, water coloring and painting, perspectives and renderings, Photoshop, In- Design, GIS, Sketch up, Revit and Autocad programs, and rapid prototyping systems and techniques.

Field trips and visits are an integral part of the program. Students will visit architectural firms, exhibitions and sites, as well as the areas in which they will develop their personal urban design projects.

The program has a duration of 600 contact hours over 20 weeks (300 hours of courses and seminars, plus 300 hours of laboratory work and field trips), for a total of 33 credits.

Program Core

The core of the Master’s program is the realization of a final project based on an existing case study with specific native characteristics of the Tuscan or Florentine territory. At the end of the program a booklet which resumes students’ projects will be edited and published. A pre-determined number of booklets will be distributed to all the graduates and their home institutions.

Courses • ID DA TM 520 THEORIES AND METHODS OF URBAN DESIGN – 60 contact hours (4 credits)15 weeks + field trips • ID DA UP 525 URBAN PLANNING AND DESIGN APPROACHES: CASE STUDIES – 45 contact hours (3 credits) 15 weeks • ID SA UQ 530 ITALIAN CITIES AND METROPOLITAN AREAS: URBAN QUALIFICATION – 45 contact hours (3credits) 15 weeks • ID SA SU 540 SUSTAINABLE URBAN DESIGN – 45 contact hours (3credits) 15 weeks

29 • IS IT IB 101 ITALIAN LANGUAGE BEGINNING INTENSIVE - 45 contact hours (3credits) 3 weeks

Seminars • GS US EB 542S ENVIRONMENTAL BEHAVIOUR FOR URBAN DESIGN - 15 contact hours (1 credit) 1 week • ID DA UD 545S URBAN DESIGN ASSISTED BY DIGITAL MEDIA – 15 contact hours (1 credit) 1 week

Laboratories • ID DA UD 540 URBAN DESIGN LAB I - first step – 45 contact hours (3 credits) 3 weeks • ID DA UD 550 URBAN DESIGN LAB II - second step – 45 contact hours (3 credits) 3 weeks • ID DA UD 560 URBAN DESIGN LAB III - third step – 45 contact hours (3 credits) 3 weeks • ID DA UD 570 URBAN DESIGN IV - fourth step – 45 contact hours (3 credits) 3 weeks • ID DA SU 580 SUSTAINABLE URBAN DESIGN: FINAL PROJECT – 45 contact hours (3 credits) 3 weeks

Field Trips • Three field trips to be scheduled in accordance with the academic schedule

Admission requirements:

1. A BACHELOR DEGREE IN ARCHITECTURE 2. application form and fee 3. a 250-500 word essay explaining your professional goals 4. Portfolio and academic career records 5. two letters of recommendation 6. a personal interview with the program coordinator 7. Record of English language proficiency

All courses are held in English Language.

SUMMER 9 WEEK GRADUATE APPRENTICESHIP IN THE RESTAURANT INDUSTRY at Apicius International School of Hospitality

Program Overview The Summer Post Graduate Apprenticeship program prepares students for supervisory and management positions in the world’s largest and fastest growing industry. The Florence experience is a unique opportunity that is open only to a limited number of students who already possess a professional and advanced educational training in the culinary field. Courses emphasize practical and management skills through a combination of theoretical classes, experiential learning, practical labs and field studies led by professors with extensive industry experience. The overall program is divided into 4 concentrations focusing on Food & Beverage Service, Food Preparation, Culinary management, and Special event management & Catering. All classes and labs will take place at “GANZO” the non-profit cultural association and restaurant-club operated by Apicius students. Please see below for further information on admissions and courses. Detailed information on admissions, course descriptions, and program duration are located in the Application Form and Course Catalogue.

Credit load and Course Hours 12 total credits, Courses held Mon-Fri. Apprenticeship hours are also held on weekends.

Admission Requirements Students who have successfully completed the Apicius master in Italian Cuisine or the 2-year associate certificate in Culinary Arts or Hospitality are automatically accepted. Applicants from other institutions who have not completed the above requirements must meet the following requirement: Bachelor’s degree in Hospitality management Or must have been employed in a commercial or institutional kitchen for at least one year prior to the commencement of the program. For tuition costs, information on housing, and other requests for information, please contact: [email protected]

Dates The program runs for 9 consecutive weeks during summer sessions.

Concentration 1: Food & Beverage Service Management

DINING ROOM SERVICE MANAGEMENT & OPERATIONS BL HP DR 591 6 semester credits (30 lecture hours - 300 hours field apprenticeship) At the end of this course students will be able to manage the operation of a full-service dining room and front of the house procedures practiced at “GANZO” the non-profit cultural association and restaurant-club operated by Apicius students. All the various front of the house positions and the theory and techniques of customer service will be analyzed, practiced and evaluated. The course includes styles of service for different types of restaurants. Students will concentrate on dining room service, table set-ups, point-of-sale system and will focus on the operation of a full-service restaurant.

30 FOOD AND WINE PAIRING & WINE SERVICE FW WE FW 461 6 semester credits (30 lecture hours - 300 hours field apprenticeship) Students will perform and operate firs- thand Wine and Food Pairing along with Wine Service at “GANZO” the non-profit cultural association and restaurant-club operated by Apicius students. Tasks will range from tasting, serving, interpreting labels, wine terminology, and storage. Wine lists will be prepared under the supervision of a faculty member. In addition, the student will cover the principles of correct restaurant style food and wine pairing along with professional wine service and wine service management.

Concentration 2: Food Preparation

ITALIAN Á LA CARTE CUISINE FW CA LC 683 6 semester credits (30 lecture hours - 300 hours field apprenticeship) The course provides the student with the opportunity to work in a fully operating professional restaurant kitchen at “GANZO” the non-profit cultural association and restaurant-club operated by Apicius students. The student will experience classical and contemporary methods of cooking and presentation styles used in the Italian a la carte restaurant production. Students will also have the opportunity to create and design special menus under the supervision of the chef instructors.

ITALIAN STYLE RESTAURANT PREPARATION TECHNIQUES FW CA IS 684 6 semester credits (30 lecture hours - 300 hours field apprenticeship) This course will provide the students with the advanced theoretical knowledge of meat, fish, and shellfish utilization as it relates to the foodservice kitchen. emphasis will be on identification of species, carcasses, bone and muscle structure, primal, sub-primal and fabricated cuts used in the food and restaurant industries. The various types of fish and shellfish will be explored including factors that indicate freshness, market forms and preparation methods. Students will work on lunch menu ideas for “GANZO” the non-profit cultural association and restaurant-club operated by Apicius students, compare with local restaurants, base and define menus on sea- sonality and fresh food market availability. The apprenticeship strongest component is the daily challenge that students will encounter in working with seasonal ingredients and menu improvisation.

Concentration 3: Culinary Management

RESTAURANT MANAGEMENT TRAINEESHIP BL HP DR 592 6 semester credits (30 lecture hours - 300 hours field apprenticeship) This important component of the Culinary management program will provide the student with hands-on practical exposure to the culinary industry. It consists of a ten-week training placement at “GANZO” the non-profit cultural association and restaurant-club operated by Apicius students and is based on a 30-hour training week. Students will have an opportunity to observe and learn from experienced personnel in a real-life work environment while integrating a compe- tency-based work template as a framework for learning.

SUCCESSFUL CULINARY MANAGEMENT BL HP CM 593 6 semester credits (30 lecture hours- 300 hours field apprenticeship) This course consists of the cost and control management practices applied in the food service sector. Included topics of the theory and principles of the course cover accounting, cost control, food & beverage operations and purchasing, inventory & assets, budgets, the break-even point calculation for sales projection, and labor and wages. The practical section of this course provides the opportunity for students to put into practice the learned concepts and develop them into competent skills in a real-life restaurant situation. Students will work with industry software programs and computer applications as well as manual forms in order to oversee the management practices at “GANZO” the non-profit cultural association and restaurant-club operated by Apicius students.

Concentration 4: Special Event Management & Catering

THE ITALIAN CHEF’S TABLE FW CA CT 689 6 semester credits (30 lecture hours- 300 hours field apprenticeship) This partially self-directed course is designed to provide the culinary student with the opportunity to design, organize, implement, serve and evaluate a special dinner event, which will take place at the “GANZO” restaurant-club at the end of the 10-week apprenticeship. emphasis will be placed upon the training of the student towards effective production management, market-related menu planning, mise en place, a la carte cooking and service techniques in the context of a special event. Customer needs, case studies and weekly events will allow students to experience the balance that exists between dreams, ideas and customer satisfaction.

SPECIAL EVENT PLANNING AND CATERING MANAGEMENT BL HP EP 594 6 semester credits (30 lecture hours - 300 hours field apprenticeship) The special event field is an industry sector encompassing many interrelated activities such as marketing, promotion, entertainment, food and beverage planning. The range of events may be from a one-day recreation tournament, gala awards presentation, lifecycle events, art exhibitions, and special aperitivo events. Students will be planning events for the special section of the “GANZO” restaurant-club that comprises special events during weekends upon reservation. The quality of the experience, the final portfolio and the faculty supervision will guarantee a unique educational experience which will open the doors to a professional career in the food industry.

31 CAREER DEVELOPMENT CERTIFICATE PROGRAMS

INTRODUCTION TO CAREER DEVELOPMENT CERTIFICATE PROGRAMS

Florence University of the Arts offers Career Programs for motivated students seeking to develop new skills and knowledge while building a body of work and professional experience in an international learning environment. Career Programs may be taken for one semester or even one to two years.

Apicius International School of Hospitality

One-Year: Baking and Pastry, Culinary Arts, Wine Expertise, Hospitality Management, Master in Italian Cuisi- ne for certified culinary graduates and professionals only. Two-Year: Culinary Arts, Hospitality Management

DIVA Digital Imaging Visual Arts Two-Year: Visual Communication, Photography

FAST Fashion and Accessory and Technology Two-Year: Accessory Design and Technology, Fashion Design and Technology

IDEAS: Interior Design, Environmental Architecture and Sustainability Two-Year: Eco-Sustainable Design, and Luxury Design

J SCHOOL One-Year: Publishing with concentrations in the areas of food, fashion or art.

32 APICIUS INTERNATIONAL SCHOOL OF HOSPITALITY

BAKING AND PASTRY - 1 YEAR

Program Overview: Italy has always been synonymous with great food and wine. The simplicity of the cuisine, especially of the sweets, breads and desserts is truly unique and cannot be paralleled by cuisines of other cultures. Regional differences and quality ingredients make it unequaled, along with the centuries of refining and perfecting the recipes of master bakers and pastry chefs. From rustic breads to festival sweets, Italian life is dominated by local specialties that mark each tradition: chocolate Easter eggs, Quaresimali cookies, zeppole, biscotti and gelato. The Baking and Pastry program is structured to give students an understanding of Italian Culture as well as the technical means to become professionals in the Baking and Pastry field.

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

Duration and Certification: Certificate Program may be taken for one semester or one year. The one –year program consists of two semesters, each offering a set of core classes and intensive weekend seminars. Students can attend one single semester and obtain a transcript for credits, or complete the full year program and receive a Certificate in Baking and Pastry. Upon completion of the Baking and Pastry Certificate, students may continue their studies in the second year of the Culinary Arts Certificate.

Semester I – Beginning (FALL)

Mission/Goal The aim of the Beginning level is to provide students with a basic comprehension of Italian pastry. Students will be introduced to the characteristics and functions of baking ingredients and will be able to prepare simple cakes and pastries. Italian regional breads and cakes will be studied, in order to give students a comprehension of local gastronomic traditions and use of ingredients. All students enrolled in Certificate Programs are required to take a three week course of Italian Language before the start of the Certificate Program. The Italian language class is fundamental to understand the original terms that will be used during lessons (i.e. names of regions, recipes, etc.) and to acquire the minimum conversation skills required for participating in the second semester Internship.

Core Courses

Italian Language 3 semester credits (45 lecture hours) The language course is offered in different levels according to the student’s knowledge.

FW BP BC 310 Italian Classical Cakes and Tarts 3 semester credits (90 hours: 15 lecture hours - 30 hands on class hours – 45 supervised lab hours) Students will study the history and background of various national and regional cakes and tarts. The course will cover the origin of classical cakes, variations from classical methods, and customer-driven deviations from traditional preparations. Students will study a variety of doughs, batters, fillings, and glazes, with an emphasis on a thorough understanding of the techniques and proper skill execution for Italian cakes. Special attention will be paid to advanced creaming methods (separated creaming methods, creaming without leavening agents) and combination methods. Piping skills are practiced.

FW BP BT 320 Baking Techniques 2 semester credits (15 lecture hours - 30 hands on class hours) Baking Techniques introduces the functions of baking ingredients (such as yeast, flour, and shortening), mixing methods for doughs, fermentation techniques, heat transfer methods. Focus on basic elements such as pastry dough, sponge cake, pâté a choux, puff pastry, plunder, danesi, croissant, egg/butter based basic creams, production and conservation of fruit conserves and meringues. In this course, students taste and test the products they create as well as complete a research assignment.

33 FW BP BI 325 Breads of Italy and Specialty Breads 2 semester credits (15 lecture hours - 30 hands on class hours) Building on previous knowledge, students learn to mix, shape, bake, store, and distribute breads and rolls. Emphasis will be placed on increased use of traditional fermentation methods, equipment, and methods that emphasize flavor, texture, and appearance as well as techniques that increase shelf life. This course offers the opportunity to learn the principles and techniques of preparing multi-grain breads, sourdoughs, holiday or seasonal breads, and flat breads. Special emphasis will be placed on Italian regional breads; handling grains (such as soakers) for specialty breads; mixing, shaping, and finishing specialty breads; and learning innovative baking methods.

FW BP PS 350 Pastry Shop 3 semester credits (90 hours: 15 lecture hours - 30 hands on class hours – 45 supervised lab hours) A study of classical desserts, French, Italian and international pastries, hot and cold desserts. Emphasis on advanced techniques, as well as the safe and sanitary handling of equipment and food supplies. Emphasis will be placed on the production of high quality, handcrafted desserts for retail, commercial and food service bakeries.

FW BP CC 360 Cookies and Petit Fours 2 semester credits (15 lecture hours - 30 hands on class hours) This course provides students with a fundamental working knowledge of the traditional methods of producing cookies and petit fours. The course will explore the preparation and design of unfilled and filled cookies and mignardises. Topics covered include the creaming method, depositing cookies (sliced, dropped, spritz, rolled, and bar), as well as methods of mixing, shaping, baking, filling, finishing, storing, packaging, pricing, and distributing cookies.

Seminars

FW FS SA 300 Food Safety and Sanitation 1 semester credits (16 lecture hours) This course introduces food production practices. Topics covered include prevention of food borne illness through proper handling of potentially hazardous foods, legal guidelines, kitchen safety, facility sanitation, safe practices of food preparation, storing, and reheating guidelines.

This course is also offered as a seminar for 1 credit – 15 lecture hours. The regular semester class will introduce the student to the subject and focus on the area of study, while the seminar will focus on the specialized area of study.

FW CA SC 300 Local Restaurants and Wine Bars: Signature Chefs and Sommeliers 1 semester credit (15 lecture hours) Industry professionals come together in a series of seminars covering their personal and professional experiences as well as offering insight and advice to participating students.

FW BP GI 330 The Art of Gelato and Italian Ice 1 semester credit (15 lecture hours) This seminar introduces to the art of making gelato, Italian-style sorbet and Ice. Seminar includes history, nutrient composition of gelato, and how to formulate flavors, displays case techniques and decoration, and recipes.

FW FC CD 314 Fact and Fiction of Regional Folklore: Celebrating Desserts 1 semester credits (15 lecture hours) This survey and workshop course examines the Italian peninsula through regional desserts. Italian desserts, like its cuisine, vary from region to region and often play a central role in historic festivities, regional fairs and festivals, religious celebrations, etc, such as the fried cenci fritters during Carnevale or panettone and pandoro during the Christmas and New Year season. The lessons will conduct the student through a ‘sweet journey’ through Italy by focusing on specific desserts and their historical and folkloristic contexts. The workshop portion of this course will offer hands practice in the preparation and presentation of regional desserts.

34 lipids, vitamins and minerals) will be closely examined and different food combinations analyzed and discussed. The concept of food pyramid will be extensively analyzed and different food pyramids and their cultural and scientific backgrounds compared: the Mediterranean, the USDA, the traditional Latin American, the Asian a and the Vegetarian. Menu composition and meal planning will be discussed form the nutritionist’s point of view.

This course is also offered as a special seminar for 2 credits (30 hours). The regular semester class will introduce the student to the subject and focus on the area of study, while the seminar will focus on the specialized area of study.

Semester II – Advanced (SPRING)

Mission/Goal The aim of the Advanced level is to deepen students’ knowledge of Italian pastry, both regarding baking techniques, study of ingredients and the evolution and interpretation of traditional recipes in contemporary cuisine. Students will learn how to develop new ideas and products through market analysis and the use of both classical recipes and original combinations of ingredients, through the application of new production techniques. They will be able to interpret ingredients and create their own style. Special emphasis will be placed on dessert decoration techniques, sugar works, chocolate and confectionery. The program includes the study of station organization for the production dessert in restaurants and of professional skills for the presentation of dishes. Students who have successfully passed the Italian language course will have the opportunity to put into practice what they have learned in class through the Internship session. **See Note for Internship.

Core Courses

FW BP IC 440 Italian Confectionary Art 2 semester credits (15 lecture hours - 30 hands on class hours) This course introduces students to classically applied mediums used in display work and decoration. Students will learn to execute specific designs in pastillage, rolled fondant, gum paste, and royal icing, as well as with poured, pulled, and blown sugar. Production, storing of all types of candied fruits and Italian mostarda. Production and storing of jams and conserves, fruit jellies, Italian croccante, sugar fondant, almond paste.

FW BP CA 450 Chocolate Artistry 2 semester credits (15 lecture hours - 30 hands on class hours) This course introduces the principles involved in tempering chocolate, creating chocolate sculptures, forming simple centerpieces, and preparing chocolates and other confections with soft, hard, and liquid centers. Students learn to use traditional and contemporary production methods in creating confections both by hand and with special equipment. Efficient methods to increase productivity in this highly specialized field will be highlighted.

FW BP PT 470 Baking Techniques II: Italian Pastry Techniques 2 semester credits (15 lecture hours - 30 hands on class hours) This course introduces non-yeast, laminated doughs and the preparation of pastry products using a variety of methods-lamination, blending, creaming, foaming, and thickening. Students will combine these methods in new products, to create savory items and frozen desserts, and to use basic finishing methods by applying glazes, filling pastries, creating simple sauces, and presenting products for service. The fundamentals of heat transfer as applied to pastries in the preparation of creams, custards, soufflés, butter creams, meringues, and flavored whipped creams will also be studied. Students will taste and test the products created and will complete a research assignment.

FW BP DS 480 Dessert Styling 2 semester credits (15 lecture hours - 30 hands on class hours) Baking and dessert presentation, including sugar and chocolate decorations, creative use of sauces, pâté au choux, meringue, toppings and decorations, application of different icings, fruit garnishing. By the end of the course students will be able to execute the most common decorating and styling techniques and to develop their own personal plating style.

FW BP RD 490 Restaurant and Production Desserts 3 semester credits (90 hours: 15 lecture hours - 30 hands on class hours – 45 supervised lab hours) This course covers the preparation and service of hot and cold desserts with a focus on individual desserts and the components involved in preparation. Students will learn and improve station organization, timing, and service coordination for restaurant dessert production. Products made will include fried products, tarts, soufflés, creams, frozen desserts. Both individual plated desserts, and desserts for banquets will be prepared. Students will develop a dessert menu from the perspective of variety, costs, practicality, and how well it matches the rest of the menu.

PS SP BP 550 Special Project in the Baking and Pastry Industry 2 semester credits (140 Internship hours) Non-paid part- time professional experience under the supervision of an experienced professional. Students must attend the pre-internship seminar sessions as well as all the scheduled meetings with the mentor/supervisor. A daily journal is required, signed by the internship supervisor, with detailed descriptions of tasks and experience. Summary and evaluation reports are required. Cross-listed to: Baking and Pastry (Food and Wine Studies) The Special Project will be activated only upon PRIOR request. It is available only to continuing students. Students who successfully pass the entrance exam qualifying for intermediate level in the first semester, will be placed in Italian Language.

Italian language 3 semester credits (45 lecture hours) The course consists of grammar lectures and conversation, and is offered in different levels according to the student’s knowledge.

Seminars

FW CA KM 460 Kitchen Management and Brigade 1 semester credit (15 lecture hours) The kitchen brigade is the chain of command which divides the kitchen into areas of specialization. Knowing the evolution of the brigade and duties of each department, or parti, will help the professional cook to find his/her place in any kitchen. Terminology, roles and duties, management, supervising.

FW BP SD 380 Special Diet Baking 1 semester credit (15 hours) This seminar provides students with practical knowledge of ingredient substitutions for current current nutritional needs, food allergies and intolerance. Students balance formulas using alternative ingredients such as fat, dairy, wheat (gluten free) and sugar replacements currently used in baked goods.

FW BP SA 505 Sugar Artistry 1 semester credit (15 lecture hours) Students are introduced to various sugar artistry techniques, including pastillage, poured, pulled and blown sugar. Emphasis is on the planning and production of individual showpieces using various shaping and molding methods in order to garnish dishes, buffet, cakes.

FW BP IW 510 Italian Wedding and Specialty Cakes 1 semester credit (15 lecture hours) This seminar is comprised of lecture, demonstration and hands-on activities. Students will learn the history of wedding cakes and the various techniques needed to create wedding and specialty cakes. Emphasis is placed on developing skills in making various decorative ornaments out of chocolate, marzipan.

HP FB SF 300 Sustainability in the Italian Food Industry 2 semester credits (30 lecture hours) Development of a sustainable food system is an essential part of long term economic planning. The course focuses on food processing, packaging and distribution, exploring the social aspect of the food supply chain. Sustainability principles will be analyzed as well as case studies in food and beverage service and retailing.

36 CULINARY ARTS - 1 YEAR

Program Overview: Students will gain a solid foundation of Italian cuisine covering all aspects of professional culinary arts with an emphasis on Italian products, traditions, and regionality. The goal of the Culinary Arts Certificate is to impart Italian taste, refinement and the origins of a cuisine with ancient and multi-cultural roots. The tenets of professional cooking in the restaurant sector are taught as the basis from which students will then learn about Italian regional cuisine, wines, and Italian baking and pastry techniques. The second semester offers courses focusing on creative approaches to Italian cuisine and the principles of restaurant management.

Please note: This program is also offered in Italian language. Please specify in the application form your language preference. Minimum number of students is required otherwise the program will be taught in English.

Program Objectives: The program provides students with the basic skills necessary for the individual desiring to enter into the professional food services industry. It develops the students’ practical culinary skills, preparing them for a professional career in a constantly evolving industry, which encompasses a wide range of exciting fields.

Duration and Certification: Certificate Programs may be taken for one semester, one year or two years. Each year consists of two semesters that offer a set of core classes and intensive weekend seminars. Students can attend one single semester and obtain a transcript for credits, or complete the full year program and receive a Certificate in Culinary Arts.

Practicum/Internship: Upon request, continuing students who have successfully completed the first semester Italian language course, will have the opportunity to broaden their experiences through an internship of approximately 10 hours a week where they can practice skills and experience a professional environment in one of the most visited tourist cities in the world.

Semester I - Beginning (offered in FALL – SPRING – SUMMER)

Mission/Goal The aim of the Beginning level is to provide students with a basic comprehension of Italian cuisine, with reference to our culture and taste. Topics studied include: regional cooking, history of Italian gastronomy and the selection of fresh ingredients. Students will be introduced to basic food preparation techniques, nutrition concepts and wine tasting. Students will be taught to study the role food plays in Italian culture and society and have the opportunity to gauge their abilities and interests, in order to understand whether they are inclined towards the professional or amateur culinary arts. All students are required to take a three week course of Italian language before the start of the Certificate Program. The Italian language class is fundamental to understand the original terms that will be used during lessons (i.e. names of regions, dishes, etc.) and to acquire the minimum conversation skills required for attending the practicum.

Core Courses

Italian Language 3 semester credits (45 lecture hours) The language course is offered in different levels according to the student’s knowledge. All students enrolled in Certificate Programs are required to take a three week course of Italian Language before the start of the Certificate Program.

FW CA PC 330 Introduction to Professional Cooking 3 semester credits (90 hours: 15 lecture hours - 30 hands on class hours – 45 supervised lab hours) This course will introduce students to the tools, techniques and essential food preparation of this industry. Special attention will be given to sanitation and hygiene. Students will also learn how to pair ingredients in the creation of various dishes.

FW CA TF 340 Tradition of Italian Food I 2 semester credits (15 lecture hours - 30 hands on class hours) This course focuses on the preparation of dishes that distinguish traditional Italian cuisine. Students will learn how to use different ingredients to prepare representative Italian dishes. The fundamentals of cooking methods, techniques, and preparations utilized in Italian cuisine will be thoroughly covered; these concepts will prepare students continuing on to the intermediate and advanced sections of this course (II + III). Notions of the history of these dishes will also be discussed as students prepare the various recipes.

37 FW CA RC 360 Italian Regional Cuisine 3 semester credits (90 hours: 15 lecture hours - 30 hands on class hours – 45 supervised lab hours) Focuses on the different aspects of regional food in Italy. Emphasis will be placed on how food relates to the local lifestyle and culture. Regional economy and local resources will be analyzed and compared. Students will be introduced to the various local products through class demonstrations and tastings.

FW BP BI 325 Breads of Italy Specialty Breads 2 semester credits (15 lecture hours - 30 hands on class hours) Building on previous knowledge, students learn to mix, shape, bake, store, and distribute breads and rolls. Emphasis will be placed on increased use of traditional fermentation methods, equipment, and methods that emphasize flavor, texture, and appearance as well as techniques that increase shelf life. This course offers the opportunity to learn the principles and techniques of preparing multi-grain breads, sourdoughs, holiday or seasonal breads, and flat breads. Special emphasis will be placed on Italian regional breads; handling grains (such as soakers) for specialty breads; mixing, shaping, and finishing specialty breads; and learning innovative baking methods.

FW WE WS 335 Wine Appreciation I 3 semester credits (45 lecture hours) This course provides the fundamental skills and a technical introduction to wine tasting beginning with the visual, olfactory, and gustatory examination. Students will learn to analyze the organoleptic components of wines, the importance and influences attributed by to territory, and finally how to distinguish as well as create excellent food and wine pairings. Lectures will be supplemented by wine tasting workshops. The objective of this class is for students to be able to recognize quality in wines from around the world and obtain a working knowledge of international wine regions and as well as the wine industry.

Seminars

FW FS SA 300 Food Safety and Sanitation 1 semester credits (16 lecture hours) This seminar introduces food production practices. Topics covered include prevention of food borne illness through proper handling of potentially hazardous foods, legal guidelines, kitchen safety, facility sanitation, safe practices of food preparation, storing, and reheating guidelines.

FW WC TW 300 Leading Italian Winemakers 1 semester credit (15 lecture hours) This seminars will introduce the student to the Italian wine industry with a focuses on top producers. The historical and cultural traditions of this art will be examined in depth as well as the contemporary wine industry in the age of globalization. Seminars will be held by noted Italian vintners.

FW BP GI 330 The Art of Gelato and Italian Ice (15 hours) 1 semester credit (15 lecture hours) This seminar introduces to the art of making gelato, Italian-style sorbet and Ice. Seminar includes history, nutrient composition of gelato, and how to formulate flavors, displays case techniques and decoration, and recipes.

FW DN IN 305 Introduction to Nutrition 2 semester credits (30 lecture hours) This course introduces students to the basic nutrition concepts such as calories, nutrient density and dietary reference intake. Through the course the characteristics and the role of the basic nutrients (protein, carbohydrates, lipids, vitamins and minerals) will be closely examined and different food combinations analyzed and discussed. The concept of food pyramid will be extensively analyzed and different food pyramids and their cultural and scientific backgrounds compared: the Mediterranean, the USDA, the traditional Latin American, the Asian a and the Vegetarian. Menu composition and meal planning will be discussed form the nutritionist’s point of view.

38 Semester II – Intermediate (SPRING)

Mission/Goal The aim of the Intermediate level is to deepen students’ knowledge of Italian food, with special reference to high quality labeled/protected products (DOP & IGP). Special focus will be given to the use of seasonal products, herbs and spices. Students will start studying basic Italian pastry, as well as decoration techniques, and will study Italian wines by region. Restaurant planning and organization are included in the program, together with a brief study of room service. Continuing students who have successfully passed the first semester Italian language course will have the possibility to put into practice what they have learned in class through the Internship session. **See Note for Internship.

Core Courses

FW CA TF 440 Tradition of Italian Food II 2 semester credits (15 lecture hours - 30 hands on class hours) This course continues to explore the tradition of Italian food through representative recipes. Emphasis will be given to more elaborate dishes, including the cleaning and preparation of shellfish, fresh pasta, food combinations, feast foods and banquets. Prerequisite: Tradition of Italian Food I or equivalent

FW CA CC 450 Professional Cooking II: Italian Creative Cuisine and Decoration 3 semester credits (90 hours: 15 lecture hours - 30 hands on class hours – 45 supervised lab hours) Examines the new Italian cuisine. Traditional recipes will be examined to discover how new ingredients can be used to transform these dishes into the new, creative Italian cuisine. Attention will be given to food combinations; fusion of Italian cuisine with other types of cuisine and the creative process in menu planning. Emphasis will also be placed on food presentation, decoration and plating. Prerequisites: Italian Regional Cuisine or equivalent.

FW BP BP 430 Baking, Pastry and Confectionery I 2 semester credits (15 lecture hours - 30 hands on class hours) This course introduces students to the fundamentals of baking, including the production of cakes and cookies, pastries, plated desserts and cake decorating. Also included is an introduction to the creation of confectionary items.

FW WE WA 440 Wine Appreciation II 3 semester credits (45 lecture hours) This course has been designed to provide students with an advanced working knowledge of wine appreciation. Emphasis is placed on studying the most important Italian grape varieties through out the Italian territory and to learn how to assess and to evaluate the wine typologies deriving from different grapes and soils. Particular importance is given to comparative wine tasting, focusing on the different characteristics of wines coming from different regions. The course gives a complete overview of the most important Italian wine areas. Prerequisites: Wine Appreciation I or equivalent.

HP FB RM 390 Restaurant Management 3 semester credits (45 lecture hours) This course will examine the problems of the financial structures of restaurant management, in parallel with the objectives and techniques of the individual owner. The planning and decision-making tools available to managers in an organization and comparison between single or partnership managements will be discussed. Personnel organization and food preparation plans will be covered. The course is based on a double approach, combining theory and practice: students will be introduced to the basics of restaurant management and will be given the opportunity to discuss their ideas and questions with selected professionals who are successfully running their restaurant businesses in Florence. Extensive site visits to local restaurants be organized.

PS SP CA 470 Special Project – Practicum in a Local Restaurant 2 semester credits (140 hours) Non-paid part- time professional experience under the supervision of an experienced professional. Students must attend the pre-internship seminar sessions as well as all the scheduled meetings with the mentor/supervisor. A daily journal is required, signed by the internship supervisor, with detailed descriptions of tasks and experience. Summary and evaluation reports are required. Some practicum take place at GANZO, the Apicius non-profit cultural association and restaurant-club. Please note: Special Projects are available ONLY to continuing students, upon request, according to Italian laws and regulations. Students who successully pass the culinary entrance exam qualifying for intermediate level in the first semester, will be placed in Italian Language.

39 Seminars

FW WC PF 335 Pairing Food and Wine 1 semester credit (15 lecture hours) The capacity to offer the best wine as a combination for chosen dishes is a very important task. The course includes an analysis of the “Combination Technique” used today by the Italian Association of Sommeliers, sensory and quality evaluations, practical workshops on the most successful matches as well as the creation of new flavor combinations.

FW CA BP 505 Sugar Artistry 1 semester credit (15 lecture hours) Students are introduced to various sugar artistry techniques, including pastillage, poured, pulled and blown sugar. Emphasis is on the planning and production of individual showpieces using various shaping and molding methods in order to garnish dishes, buffet, cakes.

40 CULINARY ARTS - 2 YEARS Upon completion of the One Year Program in Culinary Arts or Baking and Pastry Certificates, students may continue their studies in the theoretic and practical knowledge of Culinary Arts with a two year associate certificate. The subject of culinary arts will be examined from an advanced perspective in terms of cooking techniques and preparations, scientific notions of nutrition and food knowledge, new areas such as cooking light and international cuisine will offer a more expansive and exciting approach to food and to the managerial prospective of restaurant principles. Each semester the students will be actively involved in the Culinary Internship.

Students that wish to enroll in the second year must submit a detailed curriculum vitae specifying any professional experience in the field for at least six months and upon arrival in Florence qualify for the level with an entry exam. In order to enter the second year it is required: good knowledge of Italian traditional product and regional cuisine, baking techniques, basic ability on flavours combinations, different cut and types of meat and seafood, use of herbs and spices, ability on menu development, HACC certification, perfect command of cuisine terminology.

Semester III - Advanced (FALL)

Mission/Goal The aim of the Advanced I level is to deepen student’s cooking skills and their knowledge of Italian cuisine and its evolution through the study of the most important contemporary chefs. The study of pastry and decoration techniques will be continued, and more challenging and creative dishes prepared. Students will be introduced to the characteristics of food groups and to the elements that affects food preparation and cooking, and will learn how to prepare light but tasty recipes to face the current growing demand for healthy cuisine.

Core Courses

FW BP BP 501 Baking, Pastry and Confectionery II 2 semester credits (15 lecture hours - 30 hands on class hours) The course introduces advanced students to the high quality products that characterize Italian pastry and baking including the production of special breads, mignardises, chocolate confections and meringue. After a survey of the use of basic doughs used in bakeries such as pan di spagna, dacquoise and short crust pastry, the course will introduce students to special breads baking, sugar working and confection preparations. Through the preparation of marzipan, pasticceria mignon, savarin and baba’, the students will explore and interpret creatively the most important examples of the traditional Italian pastry and confectionery, including the use of typical liquors. The preparation of special breads, meringues, semifreddi, bavaresi, and confections with hard, soft and liquid centers will challenge student to develop and master professional skills in pastry, bakery, confectionery and cake decoration. Prerequisites: Baking, Pastry & Confectionary I or equivalent

FW CA CC 502 Professional Cooking III: Italian Creative Cuisine and Decoration 3 semester credits (90 hours: 15 lecture hours - 30 hands on class hours – 45 supervised lab hours) This course is intended for advanced students with a sound knowledge of Italian traditional ingredients and regional cooking. The course will further develop advanced students skills in recipe elaboration, plate presentation and decoration. The course will show students how to build and develop innovative combinations of ingredients on the legacy of Italian tradition. Each class, introduced by a short lecture, will focus on planning creative menus and on creating decorative dishes, from starters to fresh pasta, from vegetable soups to cakes,including shellfish and typical cheeses. Restaurant simulations are scheduled as integral part of the course. Prerequisites: Italian Creative Cuisine and Decoration I or equivalent

FW CA TF 503 Tradition of Italian Food III: The Evolution of Italian Tradition 2 semester credits (15 lecture hours - 30 hands on class hours) A survey of the major contemporary Italian chefs and their cooking philosophy. Students will learn how to read and compose a menu, and the major elements that distinguish high-level Italian cooking through the original recipes of Gianfranco Vissani, Gualtiero Marchesi, Nadia Santini and many others. This course is meant to help students understand the current Italian culinary trends as a continuous evolution of the different regional cooking traditions, while keeping in mind the importance of a healthy diet combined with the individual chef’s creativity. Prerequisites: Italian Creative Cuisine and Decoration II or equivalent

FW CA VC 504 Cooking Light 2 semester credits (15 lecture hours - 30 hands on class hours) In the old days when rich sauces ruled and vegetables were but a garnish, chefs were not experts on low fat food. But times have changed. Over the past 20 years in response to customer demands, many top chefs have become masters at cooking with less fat. The course will first examine contemporary perspectives on the traditional diets of the Mediterranean region, as well as the basic nutrition concepts and the role of basic nutrients(protein, carbohydrates, lipids, vitamins and minerals). The concept of food pyramid will be extensively analyzed and different food pyramids and their backgrounds compared. Low fat gourmet recipes and menus will be extensively discussed and experienced.

41 FW DN SC 510 The Science of Cooking: an Introduction to Molecular Cuisine 2 semester credits (15 lecture hours - 30 lab hours) This science of cooking course is aimed at non-scientific students who wish to gain knowledge of the basic science behind cooking to both improve methods of cooking and avoid common pitfalls. The student will understand the ideas behind basic techniques which will aid innovation and creative impulse in the field of Gastronomy. The course will combine both theory and practice of scientific cooking. Special note: Students may earn an extra credit for a total of 3 semester credits by producing a special research paper/project coordinated with the professor at the beginning of the course.

PS IN CA 500 Culinary Arts Internship I 3 semester credits (200 contact hours) Non-paid, part- time professional experience under the supervision of an experienced professional. Students must attend the pre-internship seminar sessions as well as all the scheduled meetings with the mentor/supervisor. A daily journal is required, signed by the internship supervisor, with detailed descriptions of tasks and experience. Summary and evaluation reports are required. The internship provides the student the opportunity to practice acquired skills in a fully operational professional restaurant kitchen at “Ganzo” the non-profit cultural association and restaurant – club operated by Apicius students.

Seminars

FW FC FC 302 Herbs, Spices, and Flavors of Tuscany 1 semester credit (15 lecture hours) Cooking with fresh, aromatic herbs, suggestive spices, and salts can make all the difference in a finished plate. This course is designed to explore the fragrant world of these ingredients that lend themselves not only as ‘finishing touches’ but essential flavor, aroma, and decorative components that impart freshness and particularity to dishes. The course will consist of lectures on history and lore accompanied by cooking sessions focusing on the usage, storage, and flavor combinations common to Tuscany.

HP FB FB 360 Food Purchasing 1 semester credits (15 lecture hours) The objective of this course is to train students interested in food service careers to operate with the basic principles of procuring food in hospitality structures. Analyzed concepts include targeting needs, purchasing, receiving, efficient equipment and storage systems, and food safety/sanitation. Students will develop an insight of the collaborative relationship between purchasers and chefs for menu planning, calculate food volumes and costs, and how to ensure the safe passage from food items from the moment it’s prepared to the final presentation on the client’s plate. This course is also offered as a seminar for 1 credit, 15 lecture hours. The regular semester class will introduce the student to the subject and focus on the area of study,while the seminar will focus on the specialized area of study.

FW DN FS 508 Introduction to Food Science (30 lecture hours) Introduction to Food Science 2 semester credits (30 lecture hours) This course introduces the principles of food production and consumption, food in history, society, economics and politics, development of food industry; nutritional, physiological and psychological roles of food; and quality food products. Topical issues include: food additives, environmental impact of food processing, food marketing and education.

42 Semester IV - Advanced II (Spring)

Mission/Goal The aim of the Advanced II level is to develop student’s perception of flavors and to improve their understanding of food combinations and menu planning ability. An overview of worldwide cuisine will be provided, in order to allow students to compare different cultures,ingredients and cooking methods, and to develop their own style. Through the study of nutritionally balanced menus, students will be able to prepare healthy recipes and to fulfill special dietetic requirements (i.e. diabetes, celiac, etc.). New cooking techniques will be studied, as well as the conception and use of ingredients and their particularities in contemporary cuisine.

Core Courses

FW CA NC 505 Nutritional Cooking 2 semester credits (15 lecture hours - 30 hands on class hours) Principles of planning, preparation and presentation of wholesome, nutritionally balanced meals. The course emphasizes designing meals on a seasonal basis following the principles of healthy cooking.

FW CA WC 506 Worldwide Cuisine 2 semester credits (15 lecture hours - 30 hands on class hours) This course is meant to teach students the role of the cultural heritage on food preparation techniques and regional dishes. Students will experience gourmet food preparation from several foreign cuisines such as French, Asian, Spanish, Greek and, of course, Italian. Ethnic customs and heritage will be considered in relationship to global cuisine; effects of spices, herbs and condiments to economy meal preparation and culture will be considered.

FW DN TF 507 Physiology of Taste and Flavor 2 semester credits (15 lecture hours - 30 lab hours) This is an introductory course in Food Science that explores and examines the physiology of how we taste and flavor food. From the simplicity of identifying “sour versus bitter” to the complexity of pairing food and wine, the objective of this course is to train taste buds to better understand flavors that are not generally accepted but require a deeper understanding before being appreciated.

HP FB OM 400 Food and Beverage Operations and Management 3 semester credits (45 lecture hours) This course introduces one of the fundamental areas of study in the hospitality industry. Students will study the concepts and procedures of food and beverage control systems, cost control, operating budgets, effective management of food and beverage operations and cycles. Cost calculations, menu planning, storage, receiving, profit and budget forecasting, labor costs, service payment systems, and other topic-specific areas will be covered.

PS IN CA 550 Culinary Arts Internship II 3 semester credits (200 contact hours) Non-paid, part- time professional experience under the supervision of an experienced professional. Students must attend the pre-internship seminar sessions as well as all the scheduled meetings with the mentor/supervisor. A daily journal is required, signed by the internship supervisor, with detailed descriptions of tasks and experience. Summary and evaluation reports are required. The internship provides the student the opportunity to practice acquired skills in a fully operational professional restaurant kitchen at “Ganzo” the non-profit cultural association and restaurant – club operated by Apicius students.

43 MASTER IN ITALIAN CUISINE - 1 YEAR OPEN ONLY TO CERTIFIED CULINARY GRADUATES AND PROFESSIONALS

Program Overview: A.I.S.H. offers a full-time Master in Italian Cuisine for professional chefs or hospitality graduates who wish to enhance specific skills in culinary arts in an international environment and to pursue their studies immediately upon graduation. The program is one year long and is designed to highlight the outstanding mastery of cuisine that has evolved in Italy over the centuries. It is not just exceptional ability in cutting vegetables or flipping an omelette that makes a Master Chef, but the knowledge of quality products, the ability to interpret recipes, the knowledge of the historical background of dishes, and the ability to match ingredients creating a balanced new dish.

Program Objectives: The program provides students with a sound understanding of the gastronomic culture in Italy. It polishes each student’s skills and techniques enabling them to move forward in his or her professional career. To attain the specified objectives, the curriculum includes: - 13 courses for a total of over 800 hours including instruction and lab hours - a practicum experience (approx 20 hours per week for a total of approx 700 hours) to provide an opportunity to put theory to practice in a professional environment. This practicum takes place at GANZO, the Apicius non- profit cultural association and restaurant-club.

Total Course Credits: 35 Total Internship/Apprenticeship Credits: 8 Total Degree Requirements & Credits: 43

Duration and Certification The program is one year long and it is designed to celebrate the outstanding mastery in Italian Cuisine that has developed in Italy over the centuries. Classes are held in the mornings and in the afternoons, over a traditional semester format. The Master Program is open each year only to 12 participants. After the successful completion of the program, students will receive a Master Certificate in Italian Cuisine. The master is taught in English. Please note: The Master in Culinary Arts program is structured in a fall-spring semester sequence.

Prerequisites: Detailed CV demonstrating a Bachelor’s degree in culinary arts and/or hospitality with evaluation reports or transcripts or at least 3 years of professional experience. Successful performance on both a written exam and a practical test at the start of the term demonstrating basic knowledge of the following: Deboning chicken, filleting a fish, various cooking methodologies (poaching, roasting, braising, stewing, sautéing, broiling, frying, etc.) knife skills for various vegetable cuts, basic dressings, marinades, and sauces. A.I.S.H. Culinary Arts Advanced students needing the aforementioned technical skills may apply for Summer sessions before applying for the Master.

Semester I

The aim of the first semester is to provide students with a sound knowledge of Italian cuisine. Students will be introduced to the history and evolution of Italian gastronomy, and will learn how to use high quality ingredients, according to the season, the chef’s creativity and in line with the Italian taste. Topics studied include advanced cooking techniques, service planning and organization, as well as menu development. The importance of the Mediterranean diet will be analyzed both from the nutritional point of view and through the study of culinary traditions, ingredients and regional recipes from the Mediterranean region. Special emphasis will be placed on the preparation of a variety of fresh pasta and dressings, according to the true Italian style. All students are required to take a three week course of Italian language before the start of the Master program.

Core Courses

FW CA MD 515 Menu Development 3 semester credits (45 lecture hours) An analysis of menu development for food service establishments. Topics to be covered include: menu development, descriptions, layout, design, pricing, sales mix and station balance. Students will be involved in critiquing and creating menus from the perspective of concept, clarity, cost, price, and efficiency.

44 FW CA RC 530 Advanced Italian Restaurant Cooking I 3 semester credits (90 hours: 45 lecture hours- 45 hands-on hours) The course introduces students to the preparation of modern and regional dishes in a restaurant setting and allows them to put their skills into practice in Italian restaurant settings. Emphasis will be placed on cooking techniques and ingredients used in contemporary and classical cuisine, planning and ordering for production, station organization, preparation and plating, timing, palate development and other production realities of a restaurant. Students will cover a variety of flavors and ingredient combinations in Italian restaurant cuisine while preparing them according to the learned concepts of food handling and food safety of a professional kitchen.

FW CA IG 540 Intro to Italian Gastronomy 3 semester credits (45 lecture hours) An introduction to the social, historical, and cultural forces that have affected the culinary, baking, and pastry professions in Italy; traditions and the way these traditions translate into the professional environment of the food service industry today. Topics include the contemporary challenges facing food professionals in the twenty-first century and etiquette as a historical, social, and professional discipline. Students will be expected to complete several written assignments.

FW CA FC 680 Italian Food and Culture 3 semester credits (90 hours: 45 lecture hours - 45 hands-on hours) In this course, students will study the relationship between food and culture, with a focus on the cultural rules of food consumption and how they can be compared to the rules of music, dance, and poetry. Course topics include the relationships between food and religion, gender, folk traditions, mores, and life-cycle rituals. Emphasizing critical reading and writing, this course provides theoretical and empirical exposure to food research in anthropology, folklore, history, and sociology of Italy.

FW CA PW 580 Italian Pasta Workshop 3 semester credits (90 hours: 45 lecture hours - 45 hands-on hours) The workshop objective is to provide students with fundamental knowledge of one of the main dishes of Italian gastronomical culture. Students will appreciate how the preparation and presentation of Pasta has changed over the centuries and, through the examination of ingredients and the understanding of the evolution of cooking techniques, they will be provided with a sound understanding of the preparation of traditional Italian pasta. The course consists of lectures, workshops and tastings. Each class includes a hands-on cooking session of about 3 hours. The course also includes personal research, assignments and interviews.

FW FS SA 300 Food Safety and Sanitation 2 semester credits (30 lecture hours) This course introduces food production practices. Topics covered include prevention of food borne illness through proper handling of potentially hazardous foods, legal guidelines, kitchen safety, facility sanitation, safe practices of food preparation, storing, and reheating guidelines.

PS IN CA 700 Master Apprenticeship in a Local Restaurant 4 semester credits (300 contact hours) Non-paid, part- time professional experience under the supervision of an experienced professional. Students must attend the pre-internship seminar sessions as well as all the scheduled meetings with the mentor/supervisor. A daily journal is required, signed by the internship supervisor, with detailed descriptions of tasks and experience. Summary and evaluation reports are required. The internship provides the student the opportunity to manage a fully operational professional restaurant kitchen at “Ganzo” the non-profit cultural association and restaurant- club operated by Apicius students.

45 Semester II

The aim of the second semester is to deepen the student’s awareness of Italian cooking style with a special focus on the characteristics and use of products. Students will continue the study of advanced restaurant organization and cooking techniques, and will be introduced to the specific topics of the cold kitchen and buffet preparation. A wider understanding of Italian culture will be provided through the analysis of the cultural rules of food consumption, the relationships between food and religion, feasts, traditions and lifestyle, and a focus on the new perspectives of Italian regional cuisines. Food production practices, as well as food safety and kitchen sanitation will be studied, in order to provide students with a deep knowledge of legal guidelines for culinary professionals. The study of personal and small group communication and of forces that influence group behavior will give students the skills required to communicate effectively in work situations. Students will finally have the possibility to put into practice what they have learned in class through the Internship session.

Core Courses

FW DN DS 520 Dietetics and Nutrition in the Mediterranean 3 semester credits (45 lecture hours) This course introduces students to the benefits of eating the “Mediterranean way,” focusing on the nutritional aspects of the diet, the culinary tradition of the most significant Mediterranean countries and on the cultural relevance of the Mediterranean way of eating. Scientists and researchers have discovered that traditional Mediterranean cuisine is one of the most healthful, nutritious diets in the world, one that can help you live longer and enjoy far lower rates of coronary heart disease and other chronic conditions, including diabetes and cancer.

FW CA MC 550 Mediterranean Cuisine and Ingredients 3 semester credits (90 hours: 45 lecture hours- 45 hands-on hours) Prepare, taste, serve, and evaluate traditional, regional dishes of Europe and the Mediterranean. Emphasis will be placed on ingredients, flavor profiles, preparations, and techniques representative of the cuisines of Spain, Portugal, France, Italy, Morocco, Tunisia, Greece, and Egypt.

FW CA RC 630 Advanced Italian Restaurant Cooking II 3 semester credits (90 hours: 45 lecture hours - 45 hands-on hours) The course provides a deeper insight to the preparation of modern and regional dishes in a restaurant setting and allows students to put their skills into practice in Italian restaurant settings. In addition to the concepts of kitchen organization and production, the foundations of Italian restaurant cuisine, and restaurant management, this course will also demonstrate the use of management skills training in the food service industry, the history of food and food service, and propose more complicated restaurant dish preparations during lab hours. Other topics covered include basic responsibility for food service personnel, management and HR practices, restaurant esthetics, and current/future trends in the restaurant industry. Prerequisites: Advanced Italian Restaurant Cooking I or equivalent.

FW CA GM 660 Garde Manger 3 semester credits (90 hours: 45 lecture hours - 45 hands-on hours) An introduction to three main areas of the cold kitchen: reception foods, plated appetizers, and buffet arrangements. Students will learn to prepare canapes, hot and cold hors d’oeuvre, appetizers, forcemeats, pates, galantines, terrines, salads, and sausages. Curing and smoking techniques for meat, seafood, and poultry items will be practiced, along with contemporary styles of presenting food and the preparation of buffets.

FW CA PK 670 Italian Product Knowledge 3 semester credits (45 lecture hours) An introduction to the identification and use of vegetables, fruits, herbs, nuts, grains, dry goods, prepared goods, dairy products, and spices in various forms. Explore both fresh and prepared foods and learn to identify, receive, store, and hold products. Students will also learn to evaluate products for taste, texture, smell, appearance, and other quality attributes.

PS IN CA 701 Master Apprenticeship in a Local Restaurant* 4 semester credits (300 contact hours) Non-paid, part- time professional experience under the supervision of an experienced professional. Students must attend the pre-internship seminar sessions as well as all the scheduled meetings with the mentor/supervisor. A daily journal is required, signed by the internship supervisor, with detailed descriptions of tasks and experience. Summary and evaluation reports are required. The internship provides the student the opportunity to manage a fully operational professional restaurant kitchen at “Ganzo” the non-profit cultural association and restaurant- club operated by Apicius students.

46 HOSPITALITY MANAGEMENT - 1 YEAR

Program Overview: The Apicius Professional Program in Hospitality Management offers international students a unique opportunity to specialize their studies in the field of hospitality, while studying in one of tourism’s most challenging and exciting cities in the world. The program is based not only on theory but also on practical experience consisting of site visits, guest lectures and internships organized to provide formative professional experiences for the students. The program is based in the heart of this unique and sophisticated city and is renowned for its expertise in teaching methods, ensuring a remarkable experience for each A.I.S.H. Hospitality student.

Program Objectives: The focus of the program is to develop the skills necessary to operate in the international hospitality sector. Students will be immersed in the theoretical and practical teachings of hospitality and tourism, from the internal procedures of hotels, restaurants, wine bars, special events and more to the financial practices and technological innovations that continually shape internationally hospitality today.

Duration and Certification: Certificate programs may be taken for one semester, one year or two years. Each year consists of two semesters that offer a set of core classes and intensive weekend seminars. Students can attend one single semester and receive a transcript for credits, or complete the full year program and receive a Certificate in Hospitality Management. Two-year and a full four-year programs are available for seriously motivated students who wish to enter the professional field upon completion of studies.

Practicum/Internship: Each semester students will have the opportunity to broaden their experience through an internship, dedicating approximately 10 hours a week and allowing students to practice and experience a professional environment in one of the most visited tourist cities in the world.

Semester I - Beginning (FALL)

Mission/Goal The aim of the Beginning Level is to provide students with an overview of the Tourism and the Hospitality Industry. Students will be introduced to the organization and management of hotels and will study the practices of human resources management as well as accounting procedures and financial statements. Special emphasis will be placed on supervision and leadership, customer relations management, and the important role customer-client relations have in HR management. All students enrolled in certificate programs are required to take a three- week course of Italian Language before the start of the program. A basic working knowledge of conversational Italian is required before beginning the internship.

Core Courses

Italian Language 3 semester credits (45 lecture hours) The language course is offered in different levels according to the student’s knowledge.

HP HT IH 300 Introduction to Hospitality 3 semester credits (45 lecture hours) Provides a fundamental overview of the hospitality industry and its main segments: hotel, restaurant, management services, and clubs. The operational sectors of the industry as well as managerial components and skills will be explored. All of the following topics will be examined: development of tourism; demand for travel, examination of food and beverages industry, associations and organizations related to hospitality as a sub-segment of the tourism industry. Career opportunities in the hospitality industry will be discussed and students will be encouraged to develop their own career plan.

HP HT SL 340 Supervision and Leadership in the Hospitality Industry 3 semester credits (45 lecture hours) Examines the roles and responsibilities of supervisors and managers in the hospitality industry. The course will also focus on developing communication strategies, motivational techniques, performance evaluation and review, staffing, training and strategic planning. Attention will be given to conflict resolution techniques as well as methods for recruiting, interviewing and hiring staff. Budget management will also be covered.

47 BU MA HR 350 Human Resource Management Cross-listed to School of Hospitality 3 semester credits (45 lecture hours) The purpose of this course is to provide an overview of human resources management, with particular emphasis in human resource planning and strategy, personnel selection, equal employment opportunity, training, performance appraisal, compensation, and contemporary issues. The course has been developed for the those whose job requires managing people in a global environment according to the traditional HR. Topics covered include: human resource planning, job analysis, recruitment, personnel selection, performance, employee turnover, the importance of HR in an industry like the hospitality sector, ethics and practices within personnel, legal issues, and how diversity impacts the workforce.

FW FC FC 340 Food, Culture and Society In Italy 3 semester credits (45 lecture hours) This course is targeted towards students with an interest in Italian food traditions, society, and culture. The main focus consists of what is generally defined as “made in Italy” culture and style in post-war Italy. Also covered are the relationships between Italian traditions, folklore and contemporary Italian society drawing from examples including festivals, food, tourism and economy, and the influence of foreign civilizations. Students will be asked to regard the subject of food outside of the context of ingredients and the procedures used to create a dish; we will instead examine a large scale context in which food is either featured as a main component or an integral element in cultural situations. Thus the student is asked first and foremost to observe the presented material across an anthropologic lens that roves over the entire Italian peninsula. Lectures will be complemented by student cooking labs and tastings.

HP FB SM 330/331 Service Management 3 semester credits (45 lecture hours + 140 hours practicum) Balanced between theoretical and applied learning, students will explore the function of service systems within the restaurant environment. All the various front of the house positions and the theory and techniques of customer service will be analyzed practiced and evaluated. The course includes styles of service for different types of restaurants and cultural variations in service styles to illustrate the complexities of guest satisfaction. A combination of interpersonal, leadership, and group dynamics will be explored. Certificate Students enrolled in Service Management will be able to manage the operation of a full-service dining room and front of the house procedures practiced. Students will concentrate on dining room service, table set-ups, point-of-sale system and will focus on the operation of a full-service restaurant.

Seminars

FW FS SA 300 Food Safety and Sanitation 1 semester credit (15 lecture hours) This course introduces food production practices. Topics covered include prevention of food borne illness through proper handling of potentially hazardous foods, legal guidelines, kitchen safety, facility sanitation, safe practices of food preparation, storing, and reheating guidelines.

FW WC IW 300 Leading Italian Winemakers 1 semester credits (15 lecture hours) This course will introduce the student to the Italian wine industry with a focuses on top producers. The historical and cultural traditions of this art will be examined in depth as well as the contemporary wine industry in the age of globalization. Seminars will be held by noted Italian vintners.

48 HP HT ST 325 Sustainable Tourism 2 semester credits (30 lecture hours) This course examines the economic, environment and social impact of tourism and provides an understanding of tourism as part of sustainable development in the Italian and global context. The course analyzes how local cultures can better absorb short and long-term tourism, study the benefits of eco-tourism on natural habitats and landscapes, and how a more sustainable approach to tourism affects the social fabric of host peoples, communities, customs and lifestyles. The course will include field trips to various locations in Italy where sustainable tourism policies are in place or are being discussed.

Semester II - Intermediate (SPRING)

Mission/Goal The aim of the Advanced level is to deepen students’ understanding of hospitality management procedures, with a focus on front office, price management, purchasing. The program includes an introduction to the newest form of hotel marketing and special event management. Special emphasis will be placed specific sectors of tourism and hospitality such as restaurant, hotel, and special event management.

Core Courses

HP HT TC 360 The Client - Customer Relation Management 3 semester credits (45 lecture hours) This course is an examination of personal and small group communication with particular emphasis on methods of perceiving information and transmitting messages in order to reassure and fidelize the Customer. We will also study the importance of “Role Playing” by the staff in the Hospitality Business to develop Customer fidelity. A review of the ways in which people communicate with each other and an introduction to the skill needed to communicate effectively in work situations. An analysis of the two basic principles of the Quality System: “Quality is a Bottom-Up Model” and “Do what you have to do correctly the first time”. Students also learn about decision- making in groups and forces that influence group behavior.

HP HT HM 350 Hospitality Marketing 3 semester credits (45 lecture hours) Takes a practical approach to introducing students to the marketing of hotels, restaurants and clubs. Market segmentation, marketing research, advertising, public relations, promotions, packaging, pricing strategies, revenue maximization, travel purchasing systems and the future of hospitality marketing will be examined.

HP HT HA 400 Hospitality Accounting 3 semester credits (45 lecture hours) The course introduces hospitality accounting concepts and procedures. After an overview of basic accounting, the following issues are covered: income statement, balance sheet, cash flow, cost management, break-even models, pricing, budgeting, cash management and investment decisions. Emphasis is given to the processing of hospitality financial data and the flow of financial information, which results in the production of financial statements. The course makes no attempt to cover the detailed concepts and mechanics of financial accounting or the detailed procedures of bookkeeping. The content is specifically designed for students attending courses related to managerial aspects of the hospitality industry.

FW WE WW 360 Wines of The World I 3 semester credits (45 lecture hours) This course has been designed to provide students with an in-depth knowledge of the main wine producing countries of the so-called “Old World” and to further develop skills as a wine taster. The countries to be studied are: France (with a special emphasis on Bordeaux, Burgundy and the Champagne), as well as Germany, Austria, Spain and Portugal. Through comparative tastings, students will be encouraged to offer a critical analysis of wines produced in different parts of the Old World, with emphasis on the relationship between sensory properties of the wines and factors associated with their place of origin.

49 PS SP RM 391 Special Project: Restaurant Management Practicum 2 semester credit (140 contact hours) Non-paid part- time professional experience under the supervision of an experienced professional. Students must attend the pre-internship seminar sessions as well as all the scheduled meetings with the mentor/supervisor. A daily journal is required, signed by the internship supervisor, with detailed descriptions of tasks and experience. Summary and evaluation reports are required. Practicum takes place at GANZO, the Apicius non-profit cultural association and restaurant-club.

Seminars

FW WC PF 335 Pairing Food and Wines 1 semester credit (15 hours) The capacity to offer the best wine as a combination for chosen dishes is a very important task. The course includes an analysis of the “Combination Technique” used today by the Italian Association of Sommeliers, sensory and quality evaluations, practical workshops on the most successful matches as well as the creation of new flavor combinations.

HP FB MS 370 Food and Wine Marketing Strategies (15 hours) 1 semester credit (15 hours) This course gives students the fundamentals of marketing beyond the conventions of advertising and promotion. Concepts and practices in marketing food and wine will be deeply analyzed in order to give students the technical skills to formulate their own marketing campaign. In the second part of the term, students will be working on individual and group assignments in order to plan and organize a marketing strategy for a new product or market re-positioning. This course closely follows current events and trends to illustrate contemporary marketing techniques.

HP FB WB 540 Wine Bar Management (15 hours) 1 semester credit (15 hours) The course objective is to introduce students to the basics of wine and bar management. We will study the logical progression from the concept of operating a wine bar to a comprehensive picture of what the wine bar business is all about. The course will focus on wine bar financing, staff management, analysis and marketing. Students will learn strategies and tricks to effectively market and promote their business and create more customers without resorting to the traditional means of expensive and often ineffective mass media advertising.

HP FB SF 300 Sustainability in the Italian Food Industry 2 semester credits (30 hours) Development of a sustainable food system is an essential part of long term economic planning. The course focuses on food processing, packaging and distribution, exploring the social aspect of the food supply chain. Sustainability principles will be analyzed as well as case studies in food and beverage service and retailing.

50 HOSPITALITY MANAGEMENT - 2 YEARS

The two-year associate certificate in Hospitality Management is open to all students who have completed any of the one-year certificate programs. The program covers all aspects of the hospitality industry from management, tourism and housekeeping to accounting and finances. Special emphasis is given to the food and wine sectors of hospitality as well as the social and cultural aspects of the hospitality industry in Italy.

Semester I - Advanced (FALL)

Core Courses

HP HT IM 450 International Management for the Hospitality Industry 3 semester credits (45 lecture hours) This management course offers an emphasis in the hospitality industry for students interested in international business ventures and partnerships in this specific sector. Management, leadership, human resource management, organizational skills and strategy will all be analyzed from a cross-cultural business perspective. The class will focus on strategies adapting managerial skills across cultures. Guest lecturers and on-site visits to international hospitality structures in the city of Florence are incorporated into the lesson schedule. Prerequisites: Introduction to Hospitality or equivalent.

HP HT SE 410 Special Event Management 3 semester credits (45 lecture hours) This course will examine all aspects of special event management. Design, financing, budgeting, leadership and integrated marketing will be studied. The course will also provide students with the necessary background for improving their effectiveness and profitability when managing special events, which demands competence in the areas of drafting contracts for events, marketing and sales, event logistics and preparations, staffing, and accounting. Cross-listed to Internships (Professional Studies).

HP FB CS 470 Catering Sales and Operations 3 semester credits (45 lecture hours) The course will enable candidates to gain a deep knowledge and qualification relating directly to the catering environment. The course will enhance their personal growth and development, enabling them to undertake their role with greater confidence. All organizational, logistic and marketing aspects of the catering industry will be analyzed.

HP HT OB 470 Organizational Behavior in the Hospitality Industry 3 semester credits (45 lecture hours) The course is designed to assist students in making sound decisions in the hospitality industry by heightening their sensibility to the organizational parameters that influence their decisions. Furthermore students will analyze computer systems and their applications within the hotel industry. All computer applications are examined, from reservations to the back office through a series of assignments and projects. Prerequisite: Human Resources Management or equivalent

CP MC PP 480 Public Relations Strategies 3 semester credits (45 lecture hours) This course introduces the student to the strategic roles and functions of the Public Relations (PR) practitioner and enables them to evaluate the context in which PR is practiced, to understand the potential and practice of PR as a management function, and to analyze critically the structure of PR management, its role and techniques. In addition, the student will be introduced to the rhetorical arguments that impact upon PR activities and will be made aware of the importance of professionalism and ethics in public relations practice.

HP FB CC 532 Cost Control 3 semester credits (45 lecture hours) Course develops skills in scheduling and controlling costs in managed projects that present the challenges of time, human resources, materials, budget, project specifications, and deadlines. The concept of financial planning for businesses and organizations, including a special emphasis on hospitality structures, asks students to consider the compilation of budgets, identifying/forecasting potential problems to avoid profit loss, flexible vs. static budgets to control costs, and types of cost control analysis. Prerequisite: Hospitality Accounting or Restaurant Management or equivalent.

51 PS IN EM 411 Internship in Event Management 2 semester credits (140 Contact hours) Students will be planning events for the special section of the GANZO restaurant-club that comprises special events during weekends upon reservation. The quality of the experience, the final portfolio and the faculty supervision will guarantee a unique educational experience.

Seminars

FT FC GS 270 Glamour and Style: the Pitti Fashion Shows 1 semester credits (15 lecture hours) Prior to the postwar period Italian fashion and design was limited to tailors and seamstresses. That all changed with Pitti Imagine and the boom of the 1950’s. Pitti Immagine organizes some of the world’s most important fashion events: international quality clothing and textile fairs, communication happenings and cultural and research initiatives for the fashion system and fashion as the aesthetic expression and global evolution of taste. This course will analyze the evolution of the Pitti Fashion events from its origin throughout decades of imposing Italian fashion.

HP FB FP 360 Food Purchasing 1 semester credits (15 lecture hours) The objective of this course is to train students interested in food service careers to operate with the basic principles of procuring food in hospitality structures. Analyzed concepts include targeting needs, purchasing, receiving, efficient equipment and storage systems, and food safety/sanitation. Students will develop an insight of the collaborative relationship between purchasers and chefs for menu planning, calculate food volumes and costs, and how to ensure the safe passage from food items from the moment it’s prepared to the final presentation on the client’s plate.

HP HT WH 380 UNESCO World Heritage Site, Florence: Moving Towards Sustainable Tourism 2 semester credits (30 lecture hours) This course, starting with a historical description of the United Nations Educational, Scientific and Cultural Organization (UNESCO), will focus on the “ World Heritage” concept and how to become a part of it, explaining the different heritage categories such as Cultural and Natural, Tangible and Intangible. Florence is studied as a model of a city on the world heritage list. Through encounters with institutional officers, policies and programs requested to keep the city of Florence on the world heritage list are analyzed.

Semester II (SPRING)

HP HL HM 430 Hotel Management Operations and Front Office Procedures 3 semester credits (45 lecture hours) This course examines two critical areas of hospitality management, management operations and front office procedures. In the first section students will regard the industry from a managerial perspective by covering the business procedures, accounting controls, legal issues, policies and controls employed in order to effectively operate hospitality structures such as hotels, resorts, restaurants, and clubs. The second half of the course focuses on front office procedures - business flow, reservations processes, revenue management, accounting, internal control, night audit, and computer systems for guest management. Housekeeping operations, guest accounts, room management, and other services will also be studied in a service-oriented context.

HP HL HK 420 Housekeeping Management 3 semester credits (45 lecture hours) This course introduces the operations for successful housekeeping management. Students will learn how to apply systems of communications, maintenance, inventory, laundry, operating and payroll budgets, labor that are a part of the everyday reality faced by hospitality managers. The application of these techniques is aimed at providing the best services with maximum efficiency on the operational and customer levels.

52 HP HL EM 400 E-Marketing for Hospitality Industry 3 semester credits (45 lecture hours) An in-depth study of Internet Web site hosting for tourism managers, including a detailed examination of the current practices of on-line tourism marketing and tourism destination management systems. Covered topics include advanced course investigating sales tactics and procedures used in hospitality sales environment, the practical application role plays and skills practice, and planning and managing e-Commerce for hospitality global distribution systems including major opportunities, limitations, issues and risks from managerial perspectives Prerequisite: Hospitality Marketing or equivalent

PS IN HO 450 Internship/Externship in the Hospitality Industry 2 semester credits (140 hours) Non-paid part- time professional experience under the supervision of an experienced professional. Students must attend the pre-internship seminar sessions as well as all the scheduled meetings with the mentor/supervisor. A daily journal is required, signed by the internship supervisor, with detailed descriptions of tasks and experience. Summary and evaluation reports are required. Some Internship levels take place at GANZO, the Apicius non-profit cultural association and restaurant-club.

53 WINE STUDIES AND ENOLOGY - 1 YEAR

Program overview: A wine expert is a qualified critic, salesman, and business manager. The professional sommelier possesses skills and knowledge on the subject of wine, and acknowledges the fundamental importance of wine to the culinary experience. The last decades have witnessed a substantial increase in career opportunities for professional wine experts: as sommeliers in the restaurant dining room, as chefs in the professional kitchen, as educators and writers, as winery representatives and winemakers, and as wine managers. The Apicius professional Wine Expertise curriculum is rigorous and offers students a wide range of future employment in the wine industry. A.I.S.H. is proudly partnered with internationally respected wine producers such as the Frescobaldi, Antinori, Guicciardini Strozzi, Cantine Leonardo da Vinci, Berlucchi and Distillerie Nardini.

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

Internship and visits: Each semester an itinerant course includes visits to six different wineries. The Fall program includes a one week hands-on grape harvesting workshop. Students will be learning directly from wine procedures through a series of trips. Each semester students will have the opportunity to broaden their experience through an internship of approximately 10 hours a week where they can practice and verify the acquired skills in a professional environment.

Semester I - Beginning (FALL)

Mission/Goal The aim of the Beginning level is to provide students with a basic comprehension of wine appreciation. Students will be introduced to the Italian wine classification system and to basic wine making procedures. They will learn how to organize a cellar and to serve wine. The main Italian and international wine grapes will be analyzed, as well as a selection of Italian and French wines, with a focus on the Tuscan region. Special emphasis will be placed on extensive wine tasting, in order to develop the students’ ability to understand the characteristics and qualities of wine. One of the courses includes visits to six different wineries. All students enrolled in certificate programs are required to take a three-week course of Italian Language before the start of the program. The Italian language class is necessary to acquire the minimum conversation skills required for attending the Internship.

Core Courses

Italian Language 3 semester credits (45 lecture hours) The language course is offered in different levels according to the student’s knowledge.

FW WC TW 262 Tuscany and Its Wines 3 semester credits (45 lecture hours) The course will introduce students to the outstanding richness of Tuscan wine typologies focusing particularly on a presentation of the most important winegrowing areas in Tuscany. A general introduction to wine appreciation will be offered and a selection of Tuscan wines will be studied in terms of their characteristics.

54 FW WE RG 305 Table and Wine Grapes of Italy: an Educational Wine Tour I 3 semester credits (45 lecture hours - 45 field trip hours) The structure of this class is unique: students will be learning the regional cultural practices through a series of field trips. Students will learn all of the different methods of planting, training, pruning, irrigation, frost protection and harvesting directly from the wine producers. During the Fall Semester students will take part in the grape harvesting and assist at a vineyard for a week. The itinerant course includes visits to: Querciabella (Tuscany - Chianti,Super Tuscans), Marchesi Frescobaldi at Castello di Nipozzano (Tuscany - Chianti Rufina), Rocca Bernarda (Friuli Venezia Giulia - biodynamic wines), Tenuta La Novella (Tuscany - Chianti Classico), and Torre Fornello (Lombardia - sparkling wines).

FW WE WA 340 Wine Appreciation I 3 semester credits (45 lecture hours) This course provides the fundamental skills and a technical introduction to wine tasting beginning with the visual, olfactory, and gustatory examination. Students will learn to analyze the organoleptic components of wines, the importance and influences attributed by to territory, and finally how to distinguish as well as create excellent food and wine pairings. Lectures will be supplemented by wine tasting workshops. The objective of this class is for students to be able to recognize quality in wines from around the world and obtain a working knowledge of international wine regions and as well as the wine industry.

FW WE WS 335/336 Wine Service and Beverage Management 3 semester credits (45 lecture hours + 140 practicum hours) This course will examine the figure of “the sommelier” and provide essential information about the following: stocking a cellar, storing wine, reading and composing a wine list, selecting the proper wine glasses, serving wine, decanting wine and an introduction to beverages other than wine. Certificate students enrolled in Wine Service Beverage Management, will be able to put in to practice their skills acquired by managing the wine and beverage service at Ganzo. (GANZO is the non-profit cultural association and restaurant-club operated by Apicius students).

Seminars

55 FW FC SB 306 Coffee and After Meal Beverages 1 semester credits (15 lecture hours) Post-prandial beverages will be examined in their historic and cultural context in this course is also offered as a seminar. Special attention will be paid to the ingredients, preparation and service of these beverages.

FW WE WM 300 Introduction to Winemaking 2 semester credits (30 lecture hours) This course analyzes the fundamental principles of the grapevine culture in Italy and covers production systems, harvesting, winery organization, storage and processing of grapes. Overview and sensory evaluations of the major wines produced in Italy. Students will spend two weekends in a vineyard and wine producer during the “vendemmia” – annual grape harvest. Fall semester only.

Semester II - Advanced (SPRING)

Mission/Goal The aim of the Advanced level is to deepen students’ professional understanding of wine appreciation. An overview of Italian wines by region will be provided, as well as a study of wines from other areas of the world, in order to allow students to make critical comparisons. The program includes an introduction to wine communication and marketing and the analysis of the most common methods for food and wine pairing. One of the courses includes visits to six different wineries.

Core Courses

FW WC PF 335 Pairing Food and Wine 3 semester credits (45 lecture hours) The capacity to offer the best wine as a combination for chosen dishes is a very important task. The course includes an analysis of the “Combination Technique” used today by the Italian Association of Sommeliers, sensory and quality evaluations, practical workshops on the most successful matches as well as the creation of new flavor combinations.

HP FB WC 380 Wine Communications and Marketing 3 semester credits (45 lecture hours) Business and marketing aspects of the wine industry. Students will be presented with the following topics: an introduction to communication theory, wine communication, introduction to management and marketing theory, wine marketing, economics of the world wine industry, human resource management. Cross-listed to Marketing (Business).

FW WE VE 450 Viticulture and Enology: An Educational Wine Tour II 3 semester credits (45 course hours - 45 field trip hours) Students will be learning directly from wine procedures through a series of trips. The following types of wine will be studied: light bodied white wines, wooded and full-bodied white wines, sparkling wines, sweet table wines, light bodied red wines, medium bodied red wines, full bodied red wines, fortified wines, and oaky wines. The course will cover the chemistry and analysis of wine, the changes brought about with aging, faults in wine and the manipulation of wine. The itinerant course includes visits to: Distillerie Nardini (Veneto - Grappa), Prunotto (Piemonte - Barolo and Barbaresco), Marchesi Antinori at the Tignanello Estate (Tuscany - the first Super Tuscan), Montevertine (Tuscany - the real Sangiovese), Loacker biodynamic wines (Tuscany - Brunello Di Montalcino, Bolgheri), and Berlucchi (Lombardia - sparkling wines).

56 FW WE WW 460 Wines of The World II 3 semester credits (45 lecture hours) This course continues the journey of world wines by focusing on the countries of the “New World” in order to further develop students’ skills as a wine taster. The countries to be studied are: Hungary, United States of America (with a special emphasis on California), Australia and South Africa, as well as New Zealand, Chile and Argentina. Students will participate in comparative tastings to be able to conduct a critical analysis of wines produced in different parts of the New World, with the usual emphasis on the relationship between sensory properties of the wines and factors associated with their place of origin. Prerequisite: Wines of the World I or equivalent.

PS SP WE 500 Special Project: Practicum in the Wine Industry 2 semester credits (140 Internship hours) Cross-listed to: Wine Expertise (Food and Wine Studies) Non-paid part- time professional experience under the supervision of an experienced professional. Students must attend the pre-internship seminar sessions as well as all the scheduled meetings with the mentor/supervisor. A daily journal is required, signed by the internship supervisor, with detailed descriptions of tasks and experience. Summary and evaluation reports are required. Practicum takes place at GANZO, the Apicius non-profit cultural association and restaurant-club.

Seminars

FW WC PC 340 Pairing Cocktails and Food 1 semester credit (15 hours) In this seminar the student will learn the basics of cocktail mixology. Students will learn about a range of spirits and their compatibility with other spirits and beverages. Cocktail composition and preparation will proceed the essential rules for matching drinks and food, and how to serve mixed drinks as companions throughout the meal.

FW WC PB 345 Beer Brewing and Pairing 1 semester credit (15 hours) This seminar combines lectures and tastings as students examine the origins and history of beer (and related beverages). Similarities and differences regarding brewing, taste and essential characteristics between wine and beer will be examined as well. The principles of matching beer and different kind of food will be analyzed.

FW WE GL 400 Spirits and Grappa 1 semester credit (15 hours) This seminar focuses on “spirits” with a special focus on grappa. Lectures will be complemented by in-class tastings. Focus will be on the historic origins, methods of production as well as he various types of grappa and their usage (drinking and cooking).

HP FB WB 540 Wine Bar Management 1 semester credits (15 lecture hours) The course objective is to introduce students to the basics of wine and bar management. We will study the logical progression from the concept of operating a wine bar to a comprehensive picture of what the wine bar business is all about. The course will focus on wine bar financing, staff management, analysis and marketing. Students will learn strategies and tricks to effectively market and promote their business and create more customers without resorting to the traditional means of expensive and often ineffective mass media advertising.

57 DIVA Digital Imaging Visual Arts photography - 1 OR two years

Program Overview DIVA’s program in Photography represents a unique and exciting opportunity for students from all over the world who want to be challenged in photography. This professional certificate program is for motivated students seeking to develop new skills and knowledge while building a body of work and professional experience in an international learning environment. Exploring the possibilities of the photographic medium, students will learn contemporary, traditional and digital image-making skills while examining the creative and critical aspects of the medium, developing their image-making practice and acquiring the practical and conceptual tools to evolve a more effective and individual visual language. To achieve these goals, students receive the full support of competent and qualified faculty of DIVA’s dynamic group of photographers, artists, writers, filmmakers and curators with an exceptional diversity of approaches, who share their perspectives and experiences with the students within the context of a wide-ranging and stimulating course of study. The professional certificate provides the opportunity to learn in an environment equipped with dark rooms and digital labs, including resources from multimedia and digital video in a professional shooting studio. An important part of the second year is the teaching assistant internship and the possibility of working with professional photographers, artists, agency, magazine and galleries. Internships allow students to gain valuable practical work experience. Each year is comprised of two semesters that include core classes and intensive weekend seminars. Each semester, studies include six core courses that provide a solid foundation and which are integrated by five intensive seminars that focus on related specialized areas of study.

Program Objectives The program provides students with the professional training necessary to enter into the professional world of photography. It develops students’ abilities and prepares them for professional careers in a constantly developing industry, which encompasses a wide range of exciting fields. To reach for higher levels of creative achievement, to deepen their understanding of the medium as a whole, and to further their technical proficiency. Throughout the program, students will receive individualized attention and support from professional faculty and visiting artists. At the end of the program, the students will be equipped with the skills necessary to excel in professional environments and fully developed portfolios of work.

Duration and Certification Certificate programs may be taken for one semester, one year or two years. All programs devote a portion of each term to the development of a professional portfolio. Students who select the two-year program have the opportunity to complete and/or serve as a teaching assistant in introductory level courses. Students may attend one single semester and obtain a transcript for credit, or complete the full two-year program and receive a certificate in photography. All students enrolled in the professional certificate programs are required to take a three-week course of Italian language before the start of the certificate program.

Prerequisites For beginning levels, the only prerequisite is a high school diploma or equivalent and demonstration of fluency in English. Students who wish to enroll in a different level of the program (either enter at the second semester or in the second year) must qualify by demonstrating ability and knowledge in an entry exam and submit a detailed curriculum vitae and portfolio. A qualified submission of the above mentioned documents will be evaluated by a committee of academic advisors who will determine approval and enrollment in the requested level.

Internship The two-year certificate program gives students the opportunity to deepen their experience first by working as a teaching assistant and then through an internship in a professional studio in Florence, where they will practice their acquired skills in a real world environment. The internship is a carefully organized and closely supervised “hands-on” learning experience that provides the students with a wide range of real-world work opportunities as they shadow, observe and contribute while working in a professional environment. The objective of the internship is to give the students the space to actively apply the skills developed through their studies in a professional work environment. Students will meet with their academic advisors to discuss future goals and professional aspirations as they plan for the internship. Students will also be introduced to the Italian working environment that will enable them to use the technical vocabulary acquired through their three-week language study thereby strengthening their language skills.

Example of past Internship locations Marco Lanza Photographer , Alessandro Bencini Photographer– www.alessandrobencini.com, Terra Project Photographers – www.terraproject.net

58 Year 1 - Semester 1 (FALL)

Mission The aim of the beginning level is to provide students with a basic comprehension of photography, with reference to italian culture and style. Students will be moreover introduced to basic classic and digital photographic techniques, visual communication concepts and web designing. Students will be taught to be aware of the concept of photography and to test their abilities, in order to develop their interest towards the professional photographic arts. The Italian language class is fundamental to understand the original terms that will be used during lessons and to acquire the minimum conversation skills required for attending the internship.

Core Courses

DI PH ID 180 Introduction to Digital Photography 3 semester credits (90 hours: 45 lecture hours + 45 studio hours with T.A.) This course will introduce students to the digital photography world with particular focus on updated techniques and how they can be incorporated into classic fine art photography. The course will explore the use of state- of-the-art computer software and techniques. The instructor will guide the student in learning to master photo computer software and how to control the scanning of a picture, transparency and negative to make a good quality digital print. Elements of photo composition and graphic design, photo history, and relationships with other art mediums will also be addressed during the course. Basic photography experience will be helpful. A digital camera of at least 5.0 mega pixels with an optical zoom lens 3X or more is required.

FA CL IC 140 Introduction to Classic Photography 3 semester credits (90 hours: 45 lecture hours + 45 studio hours with T.A.) This course involves theoretical and practical work both outdoors in the city of Florence and its environs and in the darkroom. Students will learn how to use the camera correctly, how to expose the film and the basic principles of black and white photography and composition. In addition, students will be given a broad overview of the history of photography. During the semester students will work on two projects and a final portfolio. Students must have a 35mm reflex camera.

DI VC WD 200 Introduction to Web Design 3 semester credits (45 lecture hours) This lab-based course trains students to develop effective graphic design interfaces for the Web. Students will be introduced to new software and technical information for maps, hot spots, links and site management. Ad- ditional topics include: search engines, on-line services and Web development.

DI VC DF 190 Visual Communication Design Fundamentals Studio I 3 semester credits (45 lecture hours) This course introduces the student to the principles and basic elements of graphic design. Through a series of assignments and exercises, students will learn and practice hand, eye and problem-solving skills. Topics include: shape, basic color theory, framing, shape and color layout, formats, creative typography, logo creation, symbols and trademarks. The course focuses mainly on manual (non-computer) techniques.

DI PH PS 220 Introduction to Photoshop 3 semester credits (45 lecture hours) Adobe Photoshop is the leading software for photographers, graphic designers, and bookmakers. Photoshop is powerful software that requires a dedicated focus in learning how best to use the program to its full potential. This course, with the guidance of experienced teachers, will introduce the student to the creative and professional issues of Photoshop. The course is designed for students who have had experience in photography, graphic design, architecture, illustration or bookmaking. The Photoshop Laboratory is equipped with the most up-to-date computers and peripherals. Basic photography experience and knowledge will be helpful.

59 Seminars

FT FC CP 200 Art Media: Introduction to the Creative Process 1 semester credits (15 lecture hours) Aimed at students interested in visual, plastic arts and creative writing. This course will help each student to define and find his or her own personal style and strengths, which they can then apply to their other art classes. Students will be assigned writing assignments to develop personal thought processes in order to realize their own creative nature and apply it to the media of their own concentration.

DI PH FA 290 Fine Art Digital Printing 1 semester credits (15 lecture hours) Making exhibition-quality digital prints takes time and expertise. In this practical, hands-on workshop, students learn ways to bring out detail and fine-tune color and contrast in specific areas of an image to improve its overall quality. Topics include masking techniques, blending mode options, advanced sharpening techniques, noise reduction methods, and various means of retouching. A variety of inkjet papers are supplied for use with different Epson inkjet printers. Prerequisites: Basic photography experience and knowledge will be helpful. A digital camera of 5.0 mega pixels minimum with an optical zoom lens of at least 3X is required.

DI PH OC 260 On Camera and Studio Flash Photography 1 semester credits (15 lecture hours) This course introduces the use of artificial lighting to create photographic illustrations in a controlled environment. Lighting techniques are demonstrated and applied in a series of photographic. Both hot lights and electronic flash are used to achieve total control of composition, color, contrast and reflection. Emphasis is placed on the technical mastery of complex equipment, coupled with an aesthetic understanding of the physical principles of light. Basic photography experience and knowledge will be helpful. A digital camera of 5.0-mega pixels minimum with an optical zoom lens of at least 3X is required.

FA CL PP 270 Pinhole Photography 1 semester credits (15 lecture hours) Pinhole photography relates to the use of time and being creative with the light from the sun. Today in the age of digital cameras, pinhole photography is still used as a method of making traditional images but with an old fashioned twist. Using traditional photographic techniques, this hands-on course allows students to design and build their own pinhole camera as well as use precision-made pinhole cameras (provided by the instructor) to make fine art alternative black and white prints. This class addresses basics in black and white film development and darkroom work. In addition to technique, this course presents the historical context of this process. Critique of students’ work examines the aesthetic qualities of images rendered through this time-honored process.

DI PH VD 280 Visual Diary 2 semester credits (30 lecture hours) A diary is a personal written record of our own interaction with society and the self. Every artist has kept a personal diary within reach to jot down and idea, a thought, something heard or said, a sketch or maquette. It is through the “jotting” down of ideas that great works of masterpiece came from for many artists. A daily record is also used to get to know ones self in a private and quiet environment. In this class students will use the digital photographic methods as a tool to create a visual diary. The goal is to develop meaningful journals that function at both public and private levels. Students will develop their own visual diary and participate in group discussions and critiques. A digital camera of 5.0 mega pixels minimum with an optical zoom lens of at least 3X is required.

Year 1 - Semester 2 (SPRING)

Mission The aim of the Intermediate level is to deepen student’s knowledge in photography with special reference to the history. Students study digital and classical photography and will receive detailed information on the web and podcast techniques. Continuing students work on special projects and develop their skills in specific photographic topics.

Core Courses

DI PH ID 300 Intermediate Digital Photography (3 semester credits (90 hours: 45 lecture hours + 45 studio hours with T.A.) This course is for those students who have experience in the digital photography world and who would like to broaden their knowledge to a more advanced level. A deep focus on up-to-date techniques and technologies will be a major topic in the course, in addition to the refinement of visual and conceptual aspects of digital photography. The instructor will guide students in gaining advanced skills in photo computer software. The objective of the course is to create a mature visual expression in the digital photographic world. Prerequisites: Introduction to Digital Photography or equivalent.

60 FA CL IC 240 Intermediate Classic Photography 3 semester credits (90 hours: 45 lecture hours + 45 studio hours with T.A.) The course will allow the students to develop a personal approach to the photographic medium. Exploring the classical photographic techniques, the student will achieve a full creative and technical control that will lead to a high quality final portfolio. During the course attention will be focused on the cultural, social, ethical, conceptual, artistic, economical and professional aspects of Photography. The most influential modern and contemporary artists in photography will be studied through slide shows, videos, books reviews, visits to photo and others art shows. Relationships of Photography and others art media will also be analyzed. The students will operate in a new and spacious darkroom and lab, were they will have the opportunity to refine their printing and technical skills at the highest levels. The instructor will also stimulate students to broaden their knowledge of the psychological aspects of visual perception. A 35 mm SLR camera is necessary for this course.

DI VC AW 300 Advanced Web Design 3 semester credits (45 lecture hours) This course assumes students have a solid background in XHTML and CSS. The course builds on that foundation a basic level of knowledge of client-side programming, server-side programming, and data access required for E-Commerce web sites. Students are introduced to JavaScript to to make websites dynamic on the client- side. After a brief introduction of XML, a review of basic database concepts, and SQL, server-side scripting is discussed in general terms so students understand what is required to collect information from html forms. A basic ASP application is built in order to demonstrate. Students gain a basic understanding of what is involved in building and maintaining a database-driven, E-Commerce website. The course finishes with a brief look at SVG (Structured Vector Graphics) and Flash.

LA AH HP 310 History of Photography 3 semester credits (45 lecture hours) This course proposes a history and appreciation of photography from the first photograph (1826) to present day. The following topics will be covered: the work of pioneer photographers Neipre, Daguerre, Talbot and Wedgewood; the rise and acceptance of photography as an independent art medium; the aesthetic and humanistic ideas and beliefs of photographers within their cultural and social contexts; the contribution of photography to the visual arts of painting, sculpture, drama, film, music, dance and literature.

DI DM RM 260 Introduction to Rich Media: Podcast Production 3 semester credits (90 hours: 45 lecture hours + 45 studio hours with T.A.) Today’s visual delivery systems are getting smaller and smaller and don’t require the standard size production teams. In the demanding market of broadcast immediacy and low budget news productions, traveling journalists today prepare their own visual material “on the fly” single handedly while on location to send to their client. Each student will be given a range of assignments while here in Florence that will recreate the on- the-go traveling news journalist. Students will learn how to create and deliver news, short documentaries and editorial pieces utilizing ‘rich media’ technology to output as podcasts. Podcasts have become a popular delivery tool for news, universities, corporations and much more. This course will cover the basics in final cut express, Photoshop and logic pro to incorporate video, still images and sound as well as preparing media for the web in podcast form.

PS SP DP 340 Special Project in Digital Photography 3 semester credits (90 hours: 45 lecture hours - 45 studio hours with T.A.) This is an advanced course intended for students who wish to develop skills and experiment with Photography. Students create their own digital works in order to be edited. Composite printing and experimentation with different techniques will also be employed and addressed in order to complete the desired final “look”. or Italian Language 3 semester credits (45 lecture hours) The language course is offered in different levels according to the student’s knowledge.

61 Seminars

FT FC PE 235 Introduction to Picture Editing 1 semester credits (15 lecture hours) The picture editor has emerged as an influential figure in the world of media. The picture editor is a professional with the photographic knowledge and background for finding the best possible image for the requested context, and who is capable of selecting the best picture(s) for communicating what ever message is desired. Publishing companies, magazines, newspapers, photo agencies, stock photography agencies, advertising companies, etc., are in need of such trained and skilled picture editors. This course will focus on learning the skills and techniques necessary to become a picture editor. Students will learn about the history of photography, composition issues, a survey in fashion, product, sports, nature, and photojournalism and reporter photography. The course will include review of photo magazines, books, and slide shows, in order to create a wide storage of visual information for every student, together with the capability of selecting the most effective images for a specific communication target.

DI PH FP 210 Introduction to Fashion Photography 1 semester credits (15 lecture hours) The course is based on a series of theoretical lectures about the technical, cultural, visual and historical aspects of fashion photography. Fashion photography history will be analyzed from the beginning of the 20th century through contemporary work, following the continuously changing fashion styles and trends. The course will concentrate on technical aspects of fashion photography from location, and portable and studio units, to all aspects of lighting, including natural, artificial, existing light, flash units, and light metering. Students will be guided through up-to-date digital software and technologies into the advertising world. Attention to the offset printing technical aspects like color separation, offset film transferring and offset printing will be also given.

DI PH PJ 240 Introduction to Photojournalism 1 semester credits (15 lecture hours) This course introduces students to the world of photography with specific focus on the photojournalistic aspects of this art medium. The course will be divided between field study and learning introductory digital techniques, working with both black and white and color digital printing and finishing. The lab practice will give students the capability of elaborating and correctly printing his/her own pictures. The course concentrates on the journalistic area of photography using digital equipment. Students learn about the history, compositional issues and techniques of photojournalism by studying the work of influential photographers like Cartier-Bresson, Smith, Capa, Salgado, Nachtwey, and others. The class will also be conceiving, shooting, printing and laying out a series of documentary projects..

FA CL HP 350 Non Silver Halide Photography 1 semester credits (15 lecture hours) This advanced course explores the technical and aesthetic implications of the platinum/palladium process, one of the most beautiful and subtle of all photographic printing processes. Topics include compounding emulsions, hand coating, paper selection, development variables and techniques for making enlarged negatives.

CP FC FP 320 Food Photography I 1 semester credits (15 lecture hours) This course will be the gateway to the world of food photography. Students will learn the technical and compositional basis of this specific field of photography, which is becoming one of the most commercially successful for the photo professional. The course will explore the most updated techniques in digital photography, as well as traditional ones, the study of basic food lighting in the studio and outdoors, special effects techniques, picture scanning and introductory graphic manipulation on computer. The course will be mainly geared toward digital camera shooting with elements of color transparency/peripherals within a kitchen set-up; prepared dishes/recipes to be photographed will be provided.

62 Year 2 - Semester 3 (FALL)

Mission The aim of this semester is to deepen student’s photography skills, their knowledge and evolution through the study of the most important contemporary artists and photographers. The study of digital techniques will be continued, and more challenging and creative techniques are practiced. Students are introduced to the video making techniques and learn how to manage the light and different type of print format.

Core Courses

LA AH TC 370 Art Theory and Criticism 3 semester credits (45 lecture hours) This course examines major philosophies and concepts that have contributed to the discussion of art theory, aesthetic discourse and contemporary criticism. Reading and analyzing various texts from Antiquity to the present, we will be looking at the underlying questions and meanings of art and how they interact or conflict throughout the development of western thought. The aim of this course is to equip the student with a foundation in art theory in order to develop an informed critical approach. Texts cover in class will include writings by philosophers, critics and artists such as Plato, Alberti, Kant, Benjamin, Greenberg, Barthes, Baudrillard, Lippard and Trin T. Minha. The course will be in seminar format with no more than 10 students.

DI PH AD 400 Advanced Digital Photography 3 semester credits (90 hours: 45 lecture hours + 45 studio hours with T.A.) This course is for those students who already have experience in the digital photography world and who would like to broaden their knowledge to an advanced level. A deep focus on up-to-date techniques and technologies will be a major topic in the course, in addition to the refinement of visual and conceptual aspects of digital photography. The instructor will guide students in gaining advanced skills in photo computer software. The objective of the course is to create a mature visual expression in the digital photographic world.

DI PH LF 310 Light in Florence and Tuscany 3 semester credits (45 lecture hours) Dedicated to the awareness and application of natural light, this course introduces students to the concept of using light to beautify and enhance their photographs. Through a series of practical exercises and individualized projects students explore the quality and attributes of the natural light found exclusively in Florence & the Tuscan region. Furthermore, students are made aware of the cultural and historical significance of Florence and Tu- scany by drawing comparisons between contemporary and historical artists whose work has gained inspiration from the region’s unique ambience. Prerequisites: Introduction to Digital Photography or equivalent. A digital camera of 5.0-mega pixels minimum with an optical zoom lens of at least 3X is required. A 35 mm traditional reflex camera can also be helpful.

DI VP CV 200 Introduction to Creative Videomaking 3 semester credits (90 hours: 45 lecture hours + 45 studio hours with T.A.) This course provides students with the knowledge of the technical terms of creative video production and the skills to understand basic video shooting and editing techniques. Students will team up and follow a single project starting from the script all the way through editing and final output.

PS IN TA 420 Teaching Assistant Internship 3 semester credits (90 contact hours) The course is suggested to students who have already successfully completed a semester. Students can meet with the academic prerequisites laid down for the teaching assistant program for which they are applying. To be eligible they must produce proof or having successfully completed at their home institution the preliminary courses necessary and at the levels stipulated. Further guidelines on admission are available on request.

Seminars

DI PH SP 300 Stock Photography Illustration and Video 1 semester credits (15 lecture hours) How to create visual art for the visual media stock market, from market research to finding out what to produce to staying on top of future trends, to selling your images to a stock agency. Students will produce stock images in their designated field of study – photography, video, and illustration.

FA CL ML 360 Medium and Large Format 1 semester credits (15 lecture hours) This course provides a thorough introduction to 4x5 and 8x10 view camera technology and aesthetics by covering a number of image-making techniques and applications in the studio and on location. Landscape, architecture, portraiture, still life and specialized areas are covered. View cameras are provided.

63 DI PH LA 300 Landscape and Architectural Photography 2 semester credits (30 lecture hours) The city of Florence, with its backdrop of Medieval and Renaissance buildings, coupled with the varied beauty of the Tuscan countryside, will offer students a stimulating range of opportunities for landscape and architectural photography. The course will be divided between outdoor field practice, and the exploration of digital techniques, printing and finishing. The lab practice will give the student the capability of elaborating and printing her/his own pictures correctly. Digital equipment will be used throughout the course. Students learn about the history, compositional issues and techniques of landscape and architectural photography by studying the work of influential photographers (e.g. Weston, Adams, Giacomelli, Strand, etc.) and by conceiving, shooting, printing and laying out a series of landscape/naturalistic/ architectural projects.

Year 2 - Semester 4 (SPRING)

Mission The aim of the fourth semester level is to develop student’s ability and acquaintance. An overview of worldwide photography will be provided, in order to allow students to compare different cultures and to develop their own style, special focus will be given to the internship and the development of the promotional portfolio.

Core Courses

DI VP AV 350 Advanced Videomaking and Post-production 3 semester credits (90 hours: 45 lecture hours + 45 studio hours with T.A.) In this advanced course students apply previously acquired skills to the final editing of a video. The video effects, the audio, and digital effects together with aesthetic and technical considerations are put into practice throughout the completion of the video project. The course objective is to connect the different productive stages in order to give students a comprehensive experience of the expressive power of this medium and to complete the process of professional videomaking. Students will use Final Cut Pro and After Effects.

DI PH SE 550 Solo Exhibit and Publication of Solo Work 3 semester credits (45 lecture hours) This course covers the multiple aspects of the design, preparation and execution of a personal exhibition or “launch”. This includes the creation of a printed event catalog. Students will be put through the creative, administrative and logistical processes in order to successfully carry off their own solo show and event publication.

DI PH SP 420 Special Project in Exploratory Digital Photography 3 semester credits (90 hours: 45 lecture hours + 45 studio hours with T.A.) This is an advanced digital photography course intended for students who wish to explore and experiment with Photoshop in order to recreate “classic” photography techniques. Students will create their own digital work- flow with images produced from other classes in order to imitate typical photographic “looks” such as Agfa Rodinal, Kodak Kodachrome film, Fuji Velvia, solarization and other specific types. Composite printing and experimentation with different papers will also be employed and addressed in order to complete the desired final “look”.

PS PD PO 400 Portfolio Development IV 3 semester credits (90 hours: 45 lecture hours + 45 studio hours with T.A.) This course gives students the opportunity to develop a personal portfolio of creative work. Working with professional design critics, students learn the fundamentals of assembling a portfolio for employment in the industry. Using Adobe Photoshop and Adobe Illustrator, they practice advanced rendering, theme pages, and print work. Areas of specialization are showcased.

PS IN IN 450 Internship 3 semester credits (150 contact hours) An unsalaried, 14-week internship scheduled individually for a minimum of ten hours per week. Integrates students’ design knowledge with field experience at a specific manufacturer with a company supervisor. The internship is open to students who have already successfully completed a semester (minimum 12 credits). Candidates must meet with the academic prerequisites laid down for the internship program for which they are applying. To be eligible they must produce proof of having successfully completed, at their home schools, the preliminary courses necessary and at the levels stipulated. Further guidelines on admission are available on request. The program combines an internship in a professional workplace. Students serve as interns part time, generally Monday through Friday, although some internships may require weekend hours, depending on the area chosen. Students will have regular meetings with their internship supervisors who will monitor their progress and the drafting of an extensive analytical internship report. At end of the course, students will be well trained and ready to enter the professional world.

64 VISUAL COMMUNICATION - ONE OR TWO YEARS

Program Overview Visual Communication is the process of designing and delivering cultural messages and stories to diverse au- diences through film, video, or newer digital technologies which are not simply techniques, but, more broadly, the defining elements of our culture and society. This Professional Certificate Program is designed to offer students a flexible set of interdisciplinary theory core courses and practice seminars sequences seeking to develop new skills and knowledge while building a body of work and professional experience in an international learning environment. The two-year program in Visual Communications gives students the opportunity to enter the global world of communications. In the quickly developing sector of visual communications, technologies are constantly evolving and continue to offer a wide variety of creative outlets. Digital medias, beyond the traditional ones, promote the development of new and unique visual languages which translate into alternative communication fields. Students develop a personal portfolio of works that will allow them the access to the visual communication professional world (web design, graphic design, digital illustration and computer graphic, digital video making and production). Each year is comprised of two semesters that include core classes and intensive weekend seminars. Each semester, studies include six core courses that provide a solid foundation and which are integrated by five intensive seminars that focus on related specialized areas of study. At DIVA, students will study with competent and qualified instructors and will have an unparalleled quality in teaching that includes studying in a collaborative working environment that promotes exchange of ideas and methods between students and instructors.

Program Objectives The program provides the professional training necessary to be prepared to enter into the world of visual communications. It develops students’ abilities and prepares them for professional careers in a constantly developing industry, which encompasses a wide range of exciting fields. Throughout the program, students will receive individualized attention and support from professional faculty and visiting artists. At the end of the program, the students will be equipped with the skills necessary to excel in professional environments and fully developed portfolios of work.

Duration and Certification Certificate programs may be taken for one semester, one year or two years. All programs devote a portion of each term to the development of a professional portfolio. Students who select the two-year program have the opportunity to complete and/or serve as a teaching assistant in introductory level courses. Students may attend one single semester and obtain a transcript for credit, or complete the full two-year program and receive a certificate in visual communications. All students enrolled in the professional certificate programs are required to take a three-week course of Italian language before the start of the certificate program.

Example of past Internship locations Ingorda by Florence Campus Editore – www.florencecampus.it

65 Year 1 - Semester 1 (FALL)

Mission The aim of the beginning level is to provide students with a basic comprehension of visual communication, with reference to our culture and lifestyle. Students will be moreover introduced to the basic classic and digital photographic techniques, visual communication concepts and web design, they will also be taught to be aware of the concept of visual and to test their abilities and interests, in order to understand whether they are inclined towards the professional visual arts. The Italian language class is fundamental to understand the original terms that will be used during lessons and to acquire the minimum conversation skills required for attending the internship.

Core Courses

DI VC CG 150 Introduction to Computer Graphics 3 semester credits (45 lecture hours) This computer graphics introductory course will cover the following topics: computer generated art, Adobe Pho- toshop, photo adjustments and effects, computer drawing, morphing and modeling in Photoshop and editing. Students will compile a personal portfolio, presenting it to the class at the end of the semester or session.

CP PU MP 320 Magazine Editing and Publishing 3 semester credits (45 lecture hours) This course explores the world of magazines and how they are produced. The fundamentals of magazine design, content, editing, and printing will be covered. We will examine the types of writing styles used in magazine publications, editorial techniques, the professional roles in a magazine’s masthead and production team, and the work cycle of magazines. Students will have the opportunity to participate in magazine publications with staff and faculty for a hands on experience approach to the course topic.

66 Seminars

DI VC PM 220 Presentation Media 1 semester credits (15 lecture hours) An introduction to the development of effective visual presentations and slide shows in the digital environment. This course is designed to teach students the following competencies: to recognize and apply basic visual communication principles, to recognize and apply typographic communication and design principles and to plan and create a presentation.

DI ES SG 385 Sustainable Graphic Design for a Contemporary Green World 1 semester credits (15 lecture hours) This course explores sustainable graphic design through readings, exercises and projects. The objective is to apply various eco-design theories while exploring practical techniques and applications specific to graphic design. Students acquire new insight into the design process and the aesthetic and physical relationships between humans and nature, as well as new techniques and tools such as lifecycle assessment and planning, sustainable design principles, process and material evaluations that incorporate sustainability into everyday design work.

DI VC CB 310 Commercial and Business Advertising 1 semester credits (15 lecture hours) The first part of this course is comprised of an overview of the advertising design industry, the roles of advertisers and agencies, and the use of the media. Emphasis is on the research, generation and development of ideas and concepts (branding, market research, trademarks and logo design) as well as teamwork. Case studies in advertising design with a special emphasis on Italian design will be used. The second part of the course explores advertising design production in an agency-simulated environment with students working in teams on a specific project.

PS PD PO 350 Portfolio Development I 2 semester credits (30 lecture hours) This course gives students the opportunity to create a personal portfolio of creative work. Through individual guidance in executing boards for original design ideas, students present a theme or career-goal orientated portfolio of finished work. By working with sketches, graphic illustrations and using Adobe Illustrator and Adobe Photoshop, students create a coherent design portfolio for the industry by researching target market studies, trends, and analyzing the design philosophies of contemporary designers and develop a personal drawing style and design concepts presentation appropriate to the focused market.

67 Year 1 - Semester 2 (SPRING)

Mission The aim of the Intermediate level is to deepen student’s knowledge in visual communication with special reference to the communication in Magazine and in Publishing. Students study digital photography and receive detailed information on the web and podcast techniques. Students will work on special projects and develop their skills in specific visual communication an publishing topics.

Core Courses

DI PH ID 300 Intermediate Digital Photography 3 semester credits (90 hours: 45 lecture hours + 45 studio hours with T.A.) This course is for those students who have experience in the digital photography world and who would like to broaden their knowledge to a more advanced level. A deep focus on up-to-date techniques and technologies will be a major topic in the course, in addition to the refinement of visual and conceptual aspects of digital photography. The instructor will guide students in gaining advanced skills in photo computer software. The objective of the course is to create a mature visual expression in the digital photographic world.

DI VC DF 250 Visual Communication Design Fundamentals Studio II 3 semester credits (45 lecture hours) This course introduces the student to the principles and basic elements of graphic design. Through a series of assignments and exercises, students will learn and practice hand, eye and problem-solving skills. Topics include: shape, basic color theory, framing, shape and color layout, formats, creative typography, logo creation, symbols and trademarks. The course focuses mainly on manual (non-computer) techniques.

FT FC FM 350 Fashion Magazine Project I 3 semester credits (45 lecture hours) This course gives the opportunity to explore world of the magazine business with emphasis on fashion publications. Students are introduced to the creative and business sides of magazine publishing and develop a magazine business proposal and mock-up based on their own project.

DI VC WD 200 Introduction Web Design 3 semester credits (45 lecture hours) This lab-based course trains students to develop effective graphic design interfaces for the Web. Students will be introduced to new software and technical information for maps, hot spots, links and site management. Ad- ditional topics include: search engines, on-line services and Web development.

DI DM RM 260 Introduction to Rich Media: Podcast Production 3 semester credits (90 hours: 45 lecture hours + 45 studio hours with T.A.) Today’s visual delivery systems are getting smaller and smaller and don’t require the standard size production teams. In the demanding market of broadcast immediacy and low budget news productions, traveling journalists today prepare their own visual material “on the fly” single handedly while on location to send to their client. Each student will be given a range of assignments while here in Florence that will recreate the on-the-go traveling news journalist. Students will learn how to create and deliver news, short documentaries and editorial pieces utilizing ‘rich media’ technology to output as podcasts. Podcasts have become a popular delivery tool for news, universities, corporations and much more. This course will cover the basics in final cut express, Photoshop and logic pro to incorporate video, still images and sound as well as preparing media for the web in podcast form.

DI VC SP 420 Special Project in Visual Communication and Publishing 3 semester credits (90 contact hours) This is an advanced course intended for students who wish to explore and experiment with Visual Communica- tion. Students create their own digital works in order to be edited. Composite printing and experimentation with different papers will also be employed and addressed in order to complete the desired final “look”. or Italian Language 3 semester credits (45 lecture hours) The language course is offered in different levels according to the student’s knowledge.

68 Seminars

DI VC II 225 Introduction to Interface 1 semester credits (15 lecture hours) The interface represents the focal point of user interaction with the various modes of multimedia communication. Readings by interface theorists will inform discussions on the evolution of the hardware interface, software interface, information design, way finding, and basic concepts of human-computer interaction. Current technologies, including the trend from soft to hard interfaces are studied, in terms of their potential influence on communication and multimedia.

DI VC DI 270 Digital Imagery 1 semester credits (15 lecture hours) Introduces digital imagery and the tools and techniques used to enhance it. Using Adobe Photoshop, students work with layers to build intricate visual composites containing multiple images, textures, and transparencies, resulting in practical design solutions. Assignments are both print and web-oriented. Prerequisites: Introduction to Computer Graphics

DI VC GI 210 Digital Graphic Illustration 1 semester credits (15 lecture hours) The course explores illustration as an instrument of communication (i.e. in advertising) and narration (i.e. in comic books). It aims to improve drawing and design skills by teaching image making, with an emphasis on edge, shape, color and value. The student will learn to apply composition and design, and color and conceptualization, to a wide range of materials and techniques. Students use Adobe Photoshop to enhance traditional work and acquire important knowledge in the digital domain. Idea development within real-world parameters, originality, aesthetics and technical proficiency are emphasized.

DI VC VB 280 Visual Communication Business 1 semester credits (15 lecture hours) Explores the relevant ethical and legal implications of the normal activities and transactions in the visual communications workplace. Specific topics include organizational structures, careers, job sheets, time sheets, esti- mates, usage agreements, and copyright.

PS PD PO 360 Portfolio Development II 2 semester credits (30 lecture hours) This course gives students the opportunity to create a personal portfolio of creative work. Through individual guidance in executing boards for original design ideas, students present a theme or career-goal orientated portfolio of finished work. By working with sketches, graphic illustrations and using Adobe Illustrator and Adobe Photoshop, students create a coherent design portfolio for the industry by researching target market studies, trends, and analyzing the design philosophies of contemporary designers and develop a personal drawing style and design concepts presentation appropriate to the focused market.

69 Year 2 - Semester 3 (FALL)

Mission The aim of this semester level is to deepen student’s visual skills, their knowledge and evolution through the study of the most important contemporary graphics multimedia communication instruments. The study of digital techniques will be continued, and more challenging and creative techniques are practiced. Students are introduced to the video making techniques and learn how to manage the light and different type of prints format.

Core Courses

DI VC CV 200 Introduction to Creative Videomaking 3 semester credits (90 hours: 45 lecture hours + 45 studio hours with T.A.) This course provides students with the knowledge of the technical terms of creative video production and the skills to understand basic video shooting and editing techniques. Students will team up and follow a single project starting from the script all the way through editing and final output.

DI VC DF 300 Visual Communication Design Fundamentals Studio III 3 semester credits (45 lecture hours) The aim of this course is to bring together all aspects of multimedia visual communication - from the theoretical to the practical and applying those theories in projects which involve still and moving images - photography and video, graphic design and typography. Emphasis will be placed on a design practice which is shaped by an understanding of the cultural and social aspects of communication, together with an appreciation of the power of images and words. Guest speakers and site visits have an important role in this hands-on course.

DI VC MM 340 Multimedia Studio I 3 semester credits (45 lecture hours) Multimedia studio is a studio course that focuses on the experience of producing complete multimedia works in a project-based environment. Lectures and meetings augment this studio course. Individual creativity is stressed as well as collaboration in the creation of works through individual and group projects. Assignments vary in scale, and focus on appropriate planning, design and execution, as well as acquisition and creation of content in various media. Previously introduced concepts and technology are re-explored with an emphasis on integration and effectiveness in the communication of the concept of the piece.

PS PD PO 380 Portfolio Development III 3 semester credits (90 hours: 45 lecture hours + 45 studio hours with T.A.) This course gives students the opportunity to develop a personal portfolio of creative work. Working with professional design critics, students learn the fundamentals of assembling a portfolio for employment in the industry. Using Adobe Photoshop and Adobe Illustrator, they practice advanced rendering, theme pages, and print work. Areas of specialization are showcased.

Seminars

DI VC AD 330 Introduction to Art Direction 1 semester credits (15 lecture hours) This course focuses on the creation of projects in advertising campaigns from the initial research and creative strategy to the final execution of a comprehensive commercial project. Students will be taken through the principles of art direction and layout as well as the marketing aspects of an advertising campaign, working with a copywriter, learning techniques for idea visualization, and structuring the campaign to the requirements of the client.

DI VC PP 312 Professional Practices 1 semester credits (15 lecture hours) Future designers and art directors explore the business side of their professions by learning how to develop professional relationships; understand contracts and other business documents; negotiate, estimate, and determine fees; start, manage, and market a business; and address ethical and legal issue

70 DI VC CC 325 Creative Communication for the Third Sector 1 semester credits (15 lecture hours) The first part of the course will examine the strategies and the tools (language, media, style, resources, budget) which non-profit organizations use in their communication campaigns as opposed to other types of commercial advertising messages. Much emphasis will be placed on how art and artists are best placed to communicate ethical issues thus reflecting the social value and ethical basis of the organization’s work. During the second part of the course students will be divided in work teams to elaborate a specific campaign for a non-profit organization. We will explore how artists and communication specialists can build creative partnerships using case studies and practical evaluative sessions as well as an exposition of the underpinning theory.

Year 2 - Semester 4 (SPRING)

Mission The aim of the fourth semester level is to develop student’s ability and acquaintance. An overview of worldwide visual communication will be provided, in order to allow students to compare different cultures and to develop their own style. The goal of this semester is to achieve and complete the Portfolio as the basis for demonstrating the ability of entering in a work environment.

Core Courses

DI VC DF 350 Visual Communication Design Fundamentals Studio IV 3 semester credits (45 lecture hours) The aim of this course is to bring together all aspects of multimedia visual communication - from the theoretical to the practical and applying those theories in projects which involve still and moving images - photography and video, graphic design and typography. Emphasis will be placed on a design practice which is shaped by an understanding of the cultural and social aspects of communication, together with an appreciation of the power of images and words. Guest speakers and site visits have an important role in this hands-on course.

DI VC MM 380 Multimedia Studio II 3 semester credits (45 lecture hours) Multimedia studio is a studio course that focuses on the experience of producing complete multimedia works in a project-based environment. Lectures and meetings augment this studio course. Individual creativity is stressed as well as collaboration in the creation of works through individual and group projects. Assignments vary in scale, and focus on appropriate planning, design and execution, as well as acquisition and creation of content in various media. Previously introduced concepts and technology are re-explored with an emphasis on integration and effectiveness in the communication of the concept of the piece.

DI VP VE 380 Digital Video Editing 3 semester credits (90 hours: 45 lecture hours + 45 studio hours with T.A.) In this course students learn the art and craft of editing videos from two award-winning filmmakers. The course explores techniques that can be applied in a range of non-linear editing programs, including Final Cut, Avid, and Premiere. But the main focus is not just on developing software skills—it’s on exploring the magic behind video modification.

71 FAST FASHION AND ACCESSORIES STUDIES AND TECHNOLOGY

ACESSORY DESIGN AND TECHNOLOGY - 1 OR 2 YEARS

Program Overview Everything that shapes our world affects and inspires fashion, and the seduction of accessories pushes and pulls fashion ahead and behind its time. This two-year program in Accessory Design and Technology offers a unique opportunity for students who wish to enter the world of fashion accessory design and develop their personal techniques, styles and ideas with an eco-sustainable focus. For motivated students seeking to develop new skills and knowledge while building a body of work and professional experience in an international learning environment. Studying local Florentine businesses, such as straw and leather manufacturing, the goal of the program is to provide a direct “hands on” experience in construction of accessories. The core courses, taught by professionals in the fashion industry, are integrated by seminars presented by local green mapped traditional artisans. The school provides equipped laboratories for tailoring, knitwear and leather, and also provides a Renaissance Ballroom for fashion shows. Each year is comprised of two semesters that include core classes and intensive weekend seminars in which students will produce a full range of accessories with traditional and non-traditional materials focusing on sustainability. Each semester, studies include six core courses that provide a solid foundation and which are integrated by five intensive seminars that focus on related specialized areas of study. The program includes portfolio development that enhances the students’ professional basis for careers in the fashion accessory industry. At FAST, students will study with competent and qualified instructors and will have an unparalleled quality in teaching that includes studying in a collaborative working environment that promotes exchange of ideas and methods between students and instructors.

Program Objectives The program provides the professional training necessary for creating and constructing fashion accessory products. Throughout the program, students receive individualized attention and support from professional faculty and visiting artists. The school provides students the opportunity to develop their skills by learning from a team of highly recognized academic faculty flanked by visiting fashion designers. The end of each year will culminate with the event of a runway fashion show organized by students, faculty and professional fashion designers supported by local business.

Duration and Certification Certificate programs may be taken for one semester, one year or two years. All programs devote a portion of each term to the development of a professional portfolio. Students who select the two-year program have the opportunity to complete and/or serve as a teaching assistant in introductory level courses. Students may attend one single semester and obtain a transcript for credit, or complete the full two-year program and receive a certificate in accessory design and technology. All students enrolled in the professional certificate programs are required to take a three-week course of Italian language before the start of the certificate program.

Example of past Internship locations Alta Rosa – www.altarosa.it, Roberto Cavalli – www.robertocavalli.com, Mazzanti – www.mazzantipiume.it

72 Year 1 - Semester 1 (FALL)

Mission The aim of the beginning level is to provide students with a basic comprehension of accessory design, with reference to italian style and culture. Students will be moreover introduced to basic construction techniques, drawing and rendering techniques, they will be taught to be aware of the concept of fashion and to test their abilities in this field. The Italian language class is fundamental to understand the original terms that will be used during lessons and to acquire the minimum conversation skills required for attending the internship.

Core Courses

FT AD FW 315 Footwear Design and Construction I (3 semester credits 90 hours: 45 lecture hours + 45 studio hours with T.A.) In this course students are introduced to the advanced level of design and production of footwear. This is a fashion design area in which Italy is a market leader and students will analyze the latest styles, leathers, and components in terms of functionality and design. They will continue to develop pattern-making skills by designing and making prototypes of footwear and related accessories.

FT AD HC 330 Handbag Construction Techniques I 3 semester credits (90 hours: 45 lecture hours + 45 studio hours with T.A.) In this course students learn the basic skills in the design and the production of handbags. The use of patternmaking machines and equipments will be learned, together with the construction techniques as well as the analysis of various styles in handbag design. In addition students will translate their own projects into finished products.

FT AD SR 210 Sketching and Rendering Accessories 3 semester credits (45 lecture hours) The fundamental aspects of accessory design allow students to learn the drawing and rendering techniques which represent materials and textures for handbags, belts, gloves, shoes and hats. Starting from sketches and basic technical drawing techniques students develop skills to enable them to use several drawings methodologies.

FT FC FM 300 Fashion, Media and Culture 3 semester credits (45 lecture hours) This course examines fashion as a form of communication and culture using a diverse range of readings drawn: what fashion means and how it has been valued through history, popular culture and media institutions. Students explore economic and social issues that revolve around fashion’s industrial production and analyze fashion both in terms of its production and consumption, addressing its role in relation to identity and body politics (gender, race, sexuality, class), art and status, nationhood and the global economy.

73 Seminars

FT AD BC 335 Boot Construction Techniques 1 semester credits (15 lecture hours) This course introduces the techniques, equipment and machinery used in the production of boots. Students design and construct boot models using different techniques and developing the pattern making details.

FT AD BD 338 Belt Design and Construction 1 semester credits (15 lecture hours) In this course students explore belt design methods and acquire necessary construction skills. Technical drawing and rendering of different materials are employed to design to create different kinds of belts. Emphasis is placed on the construction techniques to make several kinds of belts.

FT AD FE 342 Feather and Experimental Materials 1 semester credits (15 lecture hours) In studying ornamentation techniques students will learn how to apply them to apparel and accessories design. Basic patternmaking skills used in the construction of handbags, belts, and hats are taught.

Year 1 - Semester 2 (SPRING)

Mission The aim of the Intermediate level is to deepen student’s knowledge in accessory design with special reference to the construction techniques. Students study footwear and handbag design and will receive detailed information on the cad techniques for pattern making. Continuing students work on special projects and develop their skills in specific accessory design topics.

Core Courses

FT AD LB 360 Line Building for Accessories 3 semester credits (45 lecture hours) This course introduces the principles of line building, focusing on a specific season and concept students design their own collection of accessories. Attention is placed on the construction and on the execution methods of each project.

FT AD FW 380 Footwear Design and Construction II 3 semester credits (90 hours: 45 lecture hours + 45 studio hours with T.A.) In this course students are introduced to the advanced level of design and production of footwear. This is a fashion design area in which Italy is a market leader and students will analyze the latest styles, leathers, and components in terms of functionality and design. They will continue to develop pattern-making skills by designing and making prototypes of footwear and related accessories.

FT AD HC 390 Handbag Construction Techniques II 3 semester credits (90 hours: 45 lecture hours + 45 studio hours with T.A.) In this course students learn the basic skills in the design and the production of handbags. The use of patternmaking machines and equipments will be learned, together with the construction techniques as well as the analysis of various styles in handbag design. In addition students will translate their own projects into finished products.

74 FT FD AP 310 Cad for Fashion: Advanced Patternmaking 3 semester credits (45 lecture hours) In this course students learn the use of pattern design software. Using the CAD system students will recreate the pattern design techniques by transferring ideas to the computer, digitizing and modifying designs. Students develop patternmaking skills using software tools designed for advanced pattern design techniques, increase pattern design capabilities and learn how to combine computer automation with design tools for advanced pattern development.

FT FC FF 280 Faces, Facts and Places in Italian Fashion 3 semester credits (45 lecture hours) This course affords students the possibility to go behind the scenes in exploring the art and business of Italian fashion design. Lectures by industry professionals will be complemented by “backstage” visits to design studios and possible attendance at seasonal fashion shows.

PS PD SP 340 Special Project in Accessory Design 3 semester credits (90 contact hours) This is a course intended for students who wish to develop skills and experiment with Accessory Design. Students create their own digital works in order to be edited. Composite printing and experimentation with different techniques will also be employed and addressed in order to complete the desired final “look”. or Italian Language 3 semester credits (45 lecture hours) The language course is offered in different levels according to the student’s knowledge.

Seminars

FT AD AF 345 Athletic Footwear Design and Construction 1 semester credits (15 lecture hours) Students learn the different aspects of athletic footwear in order to design and construct original products and the methods of applying these techniques on the variety of categories including running, basketball, and tennis.

FT AD EH 346 Experimental Handbag Design and Technology 1 semester credits (15 lecture hours) This course offers an alternative vision in the handbag creation. Non-traditional models are designed and constructed using a wide range of patternmaking styles. The course focuses on the use of unconventional methods and material to create new concepts in handbag design.

FT AD SW 347 Scarves, Shawls and Wraps Design 1 semester credits (15 lecture hours) This course focuses on the requirements, limitations, and possibilities of designs for scarves and wraps. Students prepare screens, mix colors, and print a variety of fabrics with emphasis on techniques and fashion trends.

75 Year 2 - Semester 3 (FALL)

Mission The aim of this semester level is to deepen student’s accessory design skills, their knowledge and evolution through the study of the most important manufacturing techniques and more challenging and creative methods. Seminars will introduce to the advanced construction techniques and teach how to manage the straw and different type of other materials.

Core Courses

FT AD LD 370 Line Development for Accessories I 3 semester credits (45 lecture hours) This course focuses on the process of taking design from concept to reality, with an emphasis on production, pricing and distribution. It will provide the basics of supply chain management and provide a framework for understanding how it can be adapted to best support an individual design concept. Students will learn about: materials, color, pattern choices, sourcing, surface design options. The construction process, including prototypes, samples, systems for ensuring quality and fit. Developing and implementing timelines for product development and production Costs and pricing decisions, financial planning and available resources.

FT AD AC 370 Accessories Collection Design and Production I 3 semester credits (90 hours: 45 lecture hours + 45 studio hours with T.A.) This is an advanced course in which students learn how to create and develop accessory collections (casual and classic womenswear or menswear) in different market areas by using appropriate sketching and rendering techniques. Collections will be structured and organized in a professional way: from the customer research and the forecast of trends to the creation of mood boards and the selection of materials and colors. Visits to museums and fashion design studios will stimulate the student’s creativity.

FT AD AS 355 Accessories Studio I 3 semester credits (45 lecture hours) Students are introduced to the concept of three-dimensional sketching and how it relates to accessories design. Concentrating on design detail, they learn to sketch the basic shapes in footwear, handbags, personal leather goods, and belts. This capstone course provides students with the opportunity to select a design project in a specific accessories category. Mastery of research techniques, design construction, and oral presentation are fundamental to successful completion of this course.

Seminars

FT AD TE 348 Traditional and Experimental Headwear 1 semester credits (15 lecture hours) In this course students acquire basic patternmaking skills while completing a stylized beret, cloche, and fabric hat. Introduces the basic elements of millinery design from conception to construction, including how to make a frame, a block, and a pattern.

FT AD SH 349 Straw Hats and Bags: a Florentine Dynasty 1 semester credits (15 lecture hours) This course introduces students to the design and construction of straw hats. 3D design principles and hat-making techniques are studied and applied to wearable and non-wearable creations. Students learn basic skills of millinery construction through the methods of patterned and blocked forms. They learn how to manipulate felt and acquire an understanding of straws.

FT AD LT 340 Leather Technology 2 semester credits (30 lecture hours) This course offers the opportunity to study several ornamentation techniques: trapunto, welting, pleating, inlay, weaving. Students learn the different methods of application on leather apparel and on accessories such as handbags, belts and shoes and acquire the basic skills in the patternmaking related to leather garments.

76 Year 2 - Semester 4 (SPRING)

Mission The aim of the fourth semester level is to develop student’s ability and acquaintance. An overview of worldwide fashion and accessory will be provided, in order to allow students to compare different approaches and to develop their own style. The goal of this semester is to achieve and complete the Portfolio as the basis for demonstrating the ability of entering in a work environment.

Core Courses

FT AD LD 400 Line Development for Accessories II (45 lecture hours) This course focuses on the process of taking design from concept to reality, with an emphasis on production, pricing and distribution. It will provide the basics of supply chain management and provide a framework for understanding how it can be adapted to best support an individual design concept. Students will learn about: materials, color, pattern choices, sourcing, surface design options. The construction process, including prototypes, samples, systems for ensuring quality and fit. Developing and implementing timelines for product development and production Costs and pricing decisions, financial planning and available resources.

FT AD AC 410 Accessories Collection Design and Production II 3 semester credits (90 hours: 45 lecture hours + 45 studio hours with T.A.) This is an advanced course in which students learn how to create and develop accessory collections (casual and classic womenswear or menswear) in different market areas by using appropriate sketching and rendering techniques. Collections will be structured and organized in a professional way: from the customer research and the forecast of trends to the creation of mood boards and the selection of materials and colors. Visits to museums and fashion design studios will stimulate the student’s creativity.

FT AD AS 365 Accessories Studio II 3 semester credits (45 lecture hours) Students are introduced to the concept of three-dimensional sketching and how it relates to accessories design. Concentrating on design detail, they learn to sketch the basic shapes in footwear, handbags, personal leather goods, and belts. This capstone course provides students with the opportunity to select a design project in a specific accessories category. Mastery of research techniques, design construction, and oral presentation are fundamental to successful completion of this course.

PS IN IN 450 Internship 3 semester credits (150 Contact hours) An unsalaried, 14-week internship scheduled individually for a minimum of ten hours per week. Integrates students’ design knowledge with field experience at a specific manufacturer with a company supervisor. The internship is open to students who have already successfully completed a semester (minimum 12 credits). Candidates must meet with the academic prerequisites laid down for the internship program for which they are applying. To be eligible they must produce proof of having successfully completed, at their home schools, the preliminary courses necessary and at the levels stipulated. Further guidelines on admission are available on request. The program combines an internship in a professional workplace. Students serve as interns part time, generally Monday through Friday, although some internships may require weekend hours, depending on the area chosen. Students will have regular meetings with their internship supervisors who will monitor their progress and the drafting of an extensive analytical internship report. At end of the course, students will be well trained and ready to enter the professional world.

77 FASHION DESIGN AND TECHNOLOGY - 1 OR 2 YEARS

Program Overview Fashion designers are among the most influential and adulated individuals in modern society. What’s in a name? What’s in a brand? What makes a designer become a highly prized asset of a fashion house? FAST offers professional certificate programs for who is seeking to develop new skills and knowledge while building a body of work and professional experience in an international learning environment. This two-year program in Fashion Design and Technology offers a unique opportunity for students to immerse themselves in the fashion industry through direct experience and experimentation thereby gaining the knowledge of the historical and cultural traditions that provides the foundations to today’s innovation in the world of fashion. By exploring Florentine fashion businesses, the aim of this program is to provide a direct “hands on” experience in fashion design and construction. Core courses, taught by professionals in the fashion industry, are integrated by seminars presented by local green mapped traditional artisans. The courses are structured as handcraft workshops and create the bases of each discipline, through the different work technologies students learn to hands on and solve real market problems and have the opportunity to interact with professionals in the sector. The school provides equipped laboratories for tailoring, knitwear and leather, and also provides a Renaissance Ballroom for fashion shows. Each year is comprised of two semesters that include core classes and intensive weekend seminars. Each semester, studies include six core courses that provide a solid foundation and which are integrated by five intensive seminars that focus on related specialized areas of study. The program includes portfolio development and internships that enhance the students’ professional basis for careers in the fashion industry. At FAST, students will study with competent and qualified instructors and will have an unparalleled quality in teaching that includes studying in a collaborative working environment that promotes exchange of ideas and methods between students and instructors.

Program Objectives The program provides the professional training necessary for designing and creating fashion products. Throughout the program, students receive individualized attention and support from professional faculty and visiting artists. The school provides students the opportunity to develop their skills by learning from a team of highly recognized academic faculty flanked by visiting fashion designers. The end of each year will culminate with the event of a runway fashion show organized by students, faculty and professional fashion designers supported by local business.

Duration and Certification Certificate programs may be taken for one semester, one year or two years. All programs devote a portion of each term to the development of a professional portfolio. Students who select the two-year program have the opportunity to complete and/or serve as a teaching assistant in introductory level courses. Students may attend one single semester and obtain a transcript for credit, or complete the full two-year program and receive a certificate in fashion design and technology. All students enrolled in the professional certificate programs are required to take a three-week course of Italian language before the start of the certificate program.

Example of past Internship locations Alta Rosa – www.altarosa.it, Roberto Cavalli – www.robertocavalli.com, Mazzanti – www.mazzantipiume.it

78 Year 1 - Semester 1 (FALL)

Mission The aim of the beginning level is to provide students with a basic comprehension of fashion design, with reference to italian style and culture. Students will be moreover introduced to basic construction techniques, drawing and rendering techniques, they will be taught to be aware of the concept of fashion and to test their abilities in this field. The Italian language class is fundamental to understand the original terms that will be used during lessons and to acquire the minimum conversation skills required for attending the internship.

Core Courses

FT FD FD 230 Fashion Design Studio I 3 semester credits (90 hours: 45 lecture hours + 45 studio hours with T.A.) This course is an introduction to creative design development and fashion design skills. Topics include: design processes of trend research, storyboard compiling, color story, fabric selection, draping design concepts, design innovation and the 2-D to 3-D development of creative ideas. There will be assigned projects in all of these areas. Students will also be introduced to the basics of fashion illustration. Students prepare for their fourth-semester design collections by exploring the roles of research, design development, and editing in the fashion design process. Emphasis is placed on the knowledge of key fashion categories, markets, and price points.

FT FD DR 230 Draping 3 semester credits (45 lecture hours) In this course students learn the clothing construction using the draping techniques. Custom patterns of various designs will be draped. Patter making by draping of custom patterns in muslin on dress forms or live models are made for any garment and some are cut in intended fabric and constructed. Design of personal dress form will be demonstrated. This class provides education for students entering the fashion industry.

FT FD SC 315 Sewing and Construction Techniques I 3 semester credits (90 hours: 45 lecture hours + 45 studio hours with T.A.) This hands-on course will take students from the rudimentary skills and techniques necessary both in terms of mechanized and hand techniques to allow for the creation of simple cotton garments. In the second level the focus will shift to complex design strategies and construction which are most frequently employed as industry standards.

FT FC FM 300 Fashion, Media and Culture 3 semester credits (45 lecture hours) This course examines fashion as a form of communication and culture using a diverse range of readings drawn: what fashion means and how it has been valued through history, popular culture and media institutions. Students explore economic and social issues that revolve around fashion’s industrial production and analyze fashion both in terms of its production and consumption, addressing its role in relation to identity and body politics (gender, race, sexuality, class), art and status, nationhood and the global economy.

DI PH PS 220 Introduction to Photoshop 3 semester credits (45 lecture hours) Adobe Photoshop is the leading software for photographers, graphic designers, and bookmakers. Photoshop is powerful software that requires a dedicated focus in learning how best to use the program to its full potential. This course, with the guidance of experienced teachers, will introduce the student to the creative and professional issues of Photoshop. The course is designed for students who have had experience in photography, graphic design, architecture, illustration or bookmaking. The Photoshop Laboratory is equipped with the most up-to-date computers and peripherals.

79 Seminars

FT FD KW 270 Knitwear I 1 semester credits (15 lecture hours) This is a course in which students will familiarize themselves with the knitwear world and will be introduced to a general knowledge of knitwear styles through examples of fashion designers and the use of technical instruments and methods of knitting. Emphasis is placed on learning standard draping and pattern making practices in the knitwear industry and on industrial methods to develop knit designs, together with learning the design aspects of different yarn types, the color, the fabric structure and analyzing the fashion trends in knitwear.

FT FD PM 240 Pattern Making 1 semester credits (15 lecture hours) This course introduces students to the drafting and execution of fundamental flat pattern principles. The course will focus on the development of a variety of slopers, collars, sleeves and bodice styling. The course emphasis is on the student’s production of an original design from concept to completion (patterns are proven in cotton).

FT AD FE 345 Feather and Experimental Materials 1 semester credits (15 lecture hours) In studying ornamentation techniques students will learn how to apply them to apparel and accessories design. Basic patternmaking skills used in the construction of handbags, belts, and hats are taught.

Year 1 - Semester 2 (SPRING)

Mission The aim of the Intermediate level is to deepen student’s knowledge in fashion design with special reference to the construction techniques. Students study apparel design and will receive detailed information on the cad techniques for pattern making. Continuing students work on special projects and develop their skills in specific accessory design topics.

Core Courses

FT FD DF 370 Fashion Design Studio II 3 semester credits (90 hours: 45 lecture hours + 45 studio hours with T.A.) This course is an introduction to creative design development and fashion design skills. Topics include: design processes of trend research, storyboard compiling, color story, fabric selection, draping design concepts, design innovation and the 2-D to 3-D development of creative ideas. There will be assigned projects in all of these areas. Students will also be introduced to the basics of fashion illustration. Students prepare for their fourth-semester design collections by exploring the roles of research, design development, and editing in the fashion design process. Emphasis is placed on the knowledge of key fashion categories, markets, and price points.

FT FD AP 310 Cad for Fashion: Advanced Patternmaking 3 semester credits (45 lecture hours) In this course students learn the use of pattern design software. Using the CAD system students will recreate the pattern design techniques by transferring ideas to the computer, digitizing and modifying designs. Students develop patternmaking skills using software tools designed for advanced pattern design techniques, increase pattern design capabilities and learn how to combine computer automation with design tools for advanced pattern development.

80 FT FD SC 380 Sewing and Construction Techniques II 3 semester credits (90 hours: 45 lecture hours + 45 studio hours with T.A.) This hands-on course will take students from the rudimentary skills and techniques necessary both in terms of mechanized and hand techniques to allow for the creation of simple cotton garments. In the second level the focus will shift to complex design strategies and construction which are most frequently employed as industry standards.

FT FD AD 320 Apparel Design 3 semester credits (45 lecture hours) This course offers a solid foundation in the fundamentals of basic construction, draping techniques, alterations and fitting techniques for apparel. The emphasis of the course is on the importance of proper fit and craftsmanship. Students develop and construct design concepts in muslin and soft fabric on the dress form.

PS SP FD 340 Special Project in Fashion Design 3 semester credits (90 Contact hours) This is a course intended for students who wish to develop skills and experiment with Fashion Design. Students create their own digital works in order to be edited. Composite printing and experimentation with different techniques will also be employed and addressed in order to complete the desired final “look”. Prerequisites: Fashion Design Studio I or equivalent or Italian Language 3 semester credits (45 lecture hours) The language course is offered in different levels according to the student’s knowledge.

Seminars

FT FD ES 280 Eco-Sustainable Fabrics and Fashion Design 1 semester credits (15 lecture hours) Socially responsible and ecologically friendly fashion means feeling good about your clothes as well as where they came from, what they are made of and how they were produced. While eco-friendly fashion may have a way to go before it’s mainstream, this fashion trend should be encouraging to established and aspiring fashion designers and fashion lovers who want to see fashion embrace a kinder, more sustainable future. Reduce. Re- use. Recycle.-Finding New Material.-Staying Cruelty-Free. In this course students develop a sustainable fashion brand, create a small collection sourcing eco-sustainable fabrics and textiles.

FT FD SS 330 Sport and Swimwear Design 1 semester credits (15 lecture hours) The challenge of designing and constructing sports and swimwear is undertaken by an in-depth appreciation of the needs of the wearer both in terms of comfort and performance as well as the technical and physical limits of the materials and production methods employed. A wide variety of garments, both related to swimwear and other sporting activities will be presented. Original designs are produced using flat pattern and draping techniques and industry specific construction methods and machinery.

FT FD KW 360 Knitwear II 1 semester credits (15 lecture hours) This is a course in which students will familiarize themselves with the knitwear world and will be introduced to a general knowledge of knitwear styles through examples of fashion designers and the use of technical instruments and methods of knitting. Emphasis is placed on learning standard draping and pattern making practices in the knitwear industry and on industrial methods to develop knit designs, together with learning the design aspects of different yarn types, the color, the fabric structure and analyzing the fashion trends in knitwear.

Mission The aim of this semester level is to deepen student’s fashion design skills, their knowledge and evolution through the study of the most important contemporary stylists and designers. The study of manufacturing techniques will be continued, and more challenging and creative sewing techniques are practiced. Students are introduced to the haute couture methods and learn how to manage the leather and different type of other materials.

Core Courses

FT FD LD 370 Line Development for Fashion I 3 semester credits (45 lecture hours) This course focuses on the process of taking design from concept to reality, with an emphasis on production, pricing and distribution. It will provide the basics of supply chain management and provide a framework for understanding how it can be adapted to best support an individual design concept. Students will learn about: materials, color, pattern choices, sourcing, surface design options. The construction process, including prototypes, samples, systems for ensuring quality and fit. Developing and implementing timelines for product development and production Costs and pricing decisions, financial planning and available resources.

FT FD FC 355 Fashion Collection Design and Production I 3 semester credits (90 hours: 45 lecture hours + 45 studio hours with T.A.) In this advanced course students learn how to create and develop fashion collections (casual and classic womenswear or menswear) in different market areas by using appropriate sketching and rendering techniques. Collections will be structured and organized in a professional way: from the customer research and the forecast of trends to the creation of mood boards and the selection of fabrics and colors. Visits to museums and fashion design studios will stimulate the student’s creative process.

FT FD HC 352 Haute Couture Sewing Techniques 3 semester credits (45 lecture hours) This course explore the world of the Haute Couture, students learn the finest sewing techniques practiced in couture ateliers: cutting, hand stitching, seam and hem finished, pocket construction, pressing and finishing are practiced.

Seminars

FT FD BD 335 Bridal Design Techniques and Construction 1 semester credits (15 lecture hours) The industry of Bridal fashion and accessories is the focus of this unique course. A historical and cultural background to the development of the contemporary industry as well as an overview of the diverse European and American markets will be covered in-depth. In addition students will produce a portfolio of bridal designs and complete a finished product of their own creation.

FT FD FD 250 Fabric Design and Decoration 1 semester credits (15 lecture hours) In this course the creative as well as the technical side of textile design are combined. The science of textiles together with artistic ability engage the students in developing special techniques, which are then given practical application. Techniques like swatch weaving, direct painting, tie dye, different types of prints, color discharge, embroidery, lace embroidery, heat transfer and others such as quick sketch pattern repeats and packaging are applied. With fashion trends, the textile lines are conceptualized on mood boards with fabric stories, color tabs, fashion figures and textile samples.

Mission The aim of the fourth semester level is to develop student’s ability and acquaintance. An overview of worldwide fashion will be provided, in order to allow students to compare different approaches and to develop their own style. The goal of this semester is to achieve and complete the Portfolio as the basis for demonstrating the ability of entering in a work environment.

Core Courses

FT FD LD 400 Line Development for Fashion II 3 semester credits (45 lecture hours) This course focuses on the process of taking design from concept to reality, with an emphasis on production, pricing and distribution. It will provide the basics of supply chain management and provide a framework for understanding how it can be adapted to best support an individual design concept. Lessons will be complemented by guest presentations by local designers and other influential industry professionals. Students will create a supply chain plan to support successfully bringing their own design concepts to market.

FT FD FC 410 Fashion Collection Design and Production II 3 semester credits (90 hours: 45 lecture hours + 45 studio hours with T.A.) In this advanced course students learn how to create and develop fashion collections (casual and classic womenswear or menswear) in different market areas by using appropriate sketching and rendering techniques. Collections will be structured and organized in a professional way: from the customer research and the forecast of trends to the creation of mood boards and the selection of fabrics and colors. Visits to museums and fashion design studios will stimulate the student’s creative process.

FT FD DE 354 Decoration and Embellishment Techniques in Haute Couture 3 semester credits (45 lecture hours) This advanced course allows students to put in to use their knowledge and skills regarding the design and use of embellishments. The techniques of quilting, pleating and trapunto as well as application of beads, gems, pearls, rocailles and sequins will be instrumental in the final creation of an original piece.

83 IDEAS INTERIOR DESIGN, ENVIRONMENTAL ARCHITECTURE AND SUSTAINABILITY

ECO-SUSTAINABLE DESIGN: 1 OR 2 YEARS

Program Overview The goal of environmentally responsible design is to transform the building industry so that design and environment will enhance the health and well being of our planet. IDEAS offers professional certificate programs for motivated students seeking new skills and knowledge about the principles of sustainable design while developing a body of work and professional experience in an international learning environment. This two-year professional certificate program offered by the Department of Eco-Sustainable Design prepares the students to enter the working world as professional interior designers. Emphasis is placed on the development of creative skills and problem-solving strategies necessary when designing for spaces requiring renovations and restorations with a sustainable attitude. The School encourages a philosophy of “learning by doing” in which students integrate theory and practice in all of their studies, which increases personal growth, self-confidence, interpersonal skills, an understanding of self and diverse others, and a heightened sense of ethical standards. Each year consists of two semesters that include core classes and intensive weekend seminars. Each semester, studies include six core courses that provide a solid foundation and which are integrated by five intensive seminars that focus on related specialized areas of study. At IDEAS, students will study with competent and qualified instructors and will have an unparalleled quality in teaching that includes studying in a collaborative working environment that promotes exchange of ideas and methods between students and instructors.

Program Objectives • The program is comprehensive and includes courses in sustainable interior design, drawing, rendering, 3D computer design, construction technology, materials, furniture, color, lighting, recycling policies and business practice. • Four semesters of portfolio development will give the student the basis to demonstrate the ability upon entering the professional working environment. • Through the internship program, students actually work for interior designers and experience first hand the challenges of the design profession.

Duration and Certification Certificate programs may be taken for one or two years. All programs devote a portion of each term to the development of a professional portfolio. Students who select the two-year program have the opportunity to complete and/or serve as a teaching assistant in introductory level courses. Students may attend one single semester and obtain a transcript for credit, or complete the full two-year program and receive a certificate in Eco Sustainable Design. All students enrolled in the professional certificate programs are required to take a three-week course of Italian language before the start of the certificate program.

Example of past Internship locations Ark-art – www.ark-art.it, Studio 63 – www.studio63.it, No Stop Studio – www.nostopstudio.net

Certification upon completion of program At completion of the professional certificate program the school will provide the CERTIFICATE for ECO-SUSTAINA- BLE DESIGN and a formal letter of recommendation for Italian and E.U. students. For non-E.U. citizens, the school will provide the students a list of contacts to facilitate a job search. A complete and substantial portfolio will highlight the accomplishments and skills of the graduates.

84 Year 1 - Semester 1 (FALL)

Mission The aim of the beginning level is to provide students with a basic comprehension of design, with reference to the Italian culture and lifestyle they will be introduced to basic classic and eco-sustainable topics, concepts and design. Students will be taught to be aware of the concept of sustainability and to test their abilities and interests, in order to develop an understanding towards the interior design and its practices. The Italian language class is fundamental to understand the original terms that will be used during lessons and to acquire the minimum conversation skills required for attending the internship.

Core Courses

ID SA PS 330 Project for a Sustainable Interior Design I 3 semester credits (90 hours: 45 lecture hours + 45 studio hours with T.A.) This course provides students both Conceptual Frames and Analytical Tools for designing with sustainable materials focusing on simple methods consisting of a unique tool which guide the green novice or the design veteran in analyzing the sustainability of a wide range of products and materials. Through the practical experience, students explore the design process and create sustainable furniture, products or interior design from the analyzed materials. The tools and the emerging practices provided during the course help in evaluating and selecting materials for high-performance residential and commercial interior design build-outs, furnishings and green products.

ID SA DN 310 Design by Nature I 3 semester credits (45 lecture hours) The objective of Environmental Design is to conjugate technology to the human biology and psychology needs. This course introduces students the to the fundamentals of product design practice and gives the opportunity to increase their innovation knowledge with a perspective on how to meet human needs while considering sustainable principles. Students learn how to use natural inspiration to generate new ideas for product feature and optimize design and understand the strategic role of product design in the development of manufactured goods.

ID ID TD 160 Technical Drawing and CAD 3 semester credits (90 hours: 45 lecture hours + 45 studio hours with T.A.) This is a course in which student are introduced to the general concepts of CAD (Computer Aided Design), emphasis is placed on two-dimensional drawing applications such as plans, sections, elevations and furniture. During the course students learn how to develop their projects through the use of the computer and how to control the final outcome in plotting their final drawings.

Seminars

85 ID SA SP 280 Design Principles for Sustainability 1 semester credits (15 lecture hours) This course is a general introduction to the concept of sustainable development; it provides an overview of design and sustainable development in terms of ecology, economy and culture. Sustainability means create a living system where people live in harmony with the planet and where economy and ecology can coexist. Stu- dents learn how can be possible meet our needs and wants saving the future and the health of the planet and are introduced to the various facets of sustainability. The aim of the course is prepare designers and planners to apply sustainable thinking to any future decision. Sustainability means create a living system where people live in harmony with the planet and where economy and ecology can coexist. In this course students learn how can be possible meet our needs and wants saving the future and the health of the planet and are introduced to the various facets of sustainability. The aim of the course is prepare designers to apply sustainable thinking to any future decision.

ID SA GR 325 Global Recycling Policies 1 semester credits (15 lecture hours) This course examines the history of emerging public policy which promotes design for the environment, refe- rable purchasing and other product policy strategies. The course focuses on the business case for product stewardship and other strategies to reduce the influence of products on the environment. The European, North American, and Asian policy experience with product policy is considered and the context for product policy in the US is also highlighted with an overview of product-specific approaches. The course features an analysis of the tools available to policy makers in order to promote product policy including laws, voluntary agreements and demonstration projects.

ID SA SF 300 Sustainable Future: Historical and Critical Contexts 1 semester credits (15 lecture hours) This course provides students tools and languages to address the creative inspiration between desire and actua- lity. With a focus on design history, since the time of Industrial Revolution, the course deals a number of contexts in order to examine the possible relationships between form and meaning. Through the analysis of the production and consumption of objects, materials and and environment students learn the relations between social, cultural and economic aspects within a variety of creative practices. New ways of thinking for innovations and a sustainable future are explored and best practices for personal and business effectiveness are analyzed with emphasis on the connection between natural resources and creativity. This course is also offered as a special Seminar for 1semester credit, 15 Lecture hours. The regular semester class will introduce the student to the subject and then focus on the area of study, while the Seminar will focus on the specialized area of study.

PS PD PO 350 Portfolio Development I 2 semester credits (30 Lecture hours) This course gives students the opportunity to create a personal portfolio of creative work. Through individual guidance in executing boards for original design ideas, students present a theme or career-goal orientated portfolio of finished work. By working with sketches, graphic illustrations and using Adobe Illustrator and Adobe Photoshop, students create a coherent design portfolio for the industry by researching target market studies, trends, and analyzing the design philosophies of contemporary designers and develop a personal drawing style and design concepts presentation appropriate to the focused market.

Year 1 - Semester 2 (SPRING)

Mission The aim of the Intermediate level is to deepen student’s knowledge in eco sustainability with special reference to the design and the development of computer 3d drawing and rendering skills. Students will study Interior design and receive detailed information on the green packaging techniques continuing the special projects and developing their skills in specific eco-sustainable fields.

Core Courses

ID SA PS 330 Project for a Sustainable Interior Design II 3 semester credits (90 hours: 45 lecture hours + 45 studio hours with T.A.) This course provides students both Conceptual Frames and Analytical Tools for designing with sustainable materials focusing on simple methods consisting of a unique tool which guide the green novice or the design veteran in analyzing the sustainability of a wide range of products and materials. Through the practical experience, students explore the design process and create sustainable furniture, products or interior design from the analyzed materials. The tools and the emerging practices provided during the course help in evaluating and selecting materials for high-performance residential and commercial interior design build-outs, furnishings and green products.

86 ID SA SL 355 Sustainable Life Cycle 3 semester credits (45 lecture hours) In this course students understand how make choices which lead to sustainability starting from ecological accounting and Life Cycle Assessment. The course teaches how to communicate that life cycle to consumers through visual communication, storytelling and information graphics. Students develop design alternatives, do- cumenting impact, and communicating the results. Designs are followed from material creation through manufacturing, use and end of life; moreover innovative strategies for improvement are explored.

ID ID CD 280 3D Computer Design and Rendering 3 semester credits (90 hours: 45 lecture hours + 45 studio hours with T.A.) In this course students will learn the concepts and techniques of creating, viewing and manipulating 3D models. Through the generation of drawings and perspectives, students develop an in-depth understanding of the modeling and rendering techniques used for creating objects, furniture and interior spaces.

ID SA DN 380 Design by Nature II 3 semester credits (45 Lecture hours) The objective of Environmental Design is to conjugate technology to the human biology and psychology needs. This course introduces students the to the fundamentals of product design practice and gives the opportunity to increase their innovation knowledge with a perspective on how to meet human needs while considering sustainable principles. Students acquire the motivations to invent and develop new ideas, learn tools and strategies utilized in the field of sustainable development with a focus on the ones that are directly applicable to sustainable product design. Relevant eco-design and sustainability strategies, such as alternative materials and technologies, are investigated and applied in specific assessments.

ID SA GP 340 Green Packaging Design 3 semester credits (45 Lecture hours) Packages are handled every day and are the chief support of modern commerce, but on the other hand are the thirty per cent of our waste stream. This course is an essential analysis of packaging: from material selection to environmental impact, to consumer perception and market contest. At the course completion students will be able to look at a packaging problem objectively and be able to maximize a product’s appeal while minimi- zing eco-impact generating innovative design.

PS SP ES 340 Special Project in Eco-Sustainable Design 3 semester credits (90 Contact hours) This is an advanced course intended for students who wish to develop skills and experiment with Eco-Sustainable Design. Students create their own digital works in order to be edited. Composite printing and experimentation with different techniques will also be employed and addressed in order to complete the desired final “look”. or Italian Language 3 semester credits (45 lecture hours) The language course is offered in different levels according to the student’s knowledge.

Seminars

ID ID IL 270 Introduction to Lighting 1 semester credits (15 lecture hours) This course introduces students to the art and technology of lighting and explores the use of lighting as a design element in the interior environment. Students will learn to analyze lighting installations, calculate lighting levels for interiors, select appropriate light fixtures, and prepare a lighting plan based on one of their studio projects. Emphasis will be placed on technical and aesthetic issues in relation to the illumination of interiors.

ID SA LS 320 Sustainable Life Strategies 1 semester credits (15 lecture hours) In this course students explore sustainability through positive, creative, engaging, hands-on learning making practical steps towards sustainability in their own homes, workplaces, and communities. Based on the well know Natural Step Framework and on the Union of Concerned Scientists three major consumer impacts, students examine the principles of sustainability and experiment the natural procedures how to control the major impacts of our lives. At the end of the course, students know what sustainability is, and have used it to save money and the planet.

ID SA SC 315 Creating a Sustainable Career 1 semester credits (15 lecture hours) This course guide students through discovery and exploration of sustainable career choices in the growing green economy. Students learn the notion of the creative entrepreneur in the context of design activity and their strategies to immediately begin to work with sustainable company. The course offer the opportunity to consider ones own personal development, cultural capital and market opportunity and the ability to make career choices based on a better understanding of the changing marketplace focusing on the sustainability values and vision of the future.

87 ID SA MM 345 Materials and Methods for Green Printing 1 semester credits (15 lecture hours) This course on sustainability and printing is tailored to designers and buyers of print. Students explore the fundamentals for specifying more sustainable papers, inks and printing. Explore the trends and theories; leave with tools and guidelines to help you apply the principles of sustainability to printing.

PS PD PO 360 Portfolio Development II 2 semester credits (30 Lecture hours) This course gives students the opportunity to create a personal portfolio of creative work. Through individual guidance in executing boards for original design ideas, students present a theme or career-goal orientated portfolio of finished work. By working with sketches, graphic illustrations and using Adobe Illustrator and Adobe Photoshop, students create a coherent design portfolio for the industry by researching target market studies, trends, and analyzing the design philosophies of contemporary designers and develop a personal drawing style and design concepts presentation appropriate to the focused market.

Year 2 - Semester 3 (FALL)

Mission The aim of this semester is to deepen student’s design skills, and their knowledge and evolution through the study of the most important marketing aspects. The study of graphic design techniques will be continued, and more challenging studies on sustainability are practiced. Students are introduced to the history of sustainability and learn how to manage the acquired information while working on their Portfolio.

Core Courses

ID SA DG 335 Marketing and Design for a Sustainable Life Style 3 semester credits (45 lecture hours) This is a highly interactive course in which is showed the way to sustainable, innovative, profitable and competitive products in the global marketplace. Focusing on strategies for using eco-design to obtain new products, concepts and business models this course satisfy the needs of opinion makers and designers involved in new product development, marketing and sustainability. Students understand how to market their eco-designs, and learn techniques for measuring their ability to reduce environmental impacts and build credibility for their efforts.

ID SA SG 385 Sustainable Graphic Design for a Contemporary Green World 3 semester credits (90 hours: 45 lecture hours + 45 studio hours with T.A.) This course explores sustainable graphic design through readings, exercises and projects. The objective is to apply various eco-design theories while exploring practical techniques and applications specific to graphic design. Students acquire new insight into the design process and the aesthetic and physical relationships between humans and nature, as well as new techniques and tools such as lifecycle assessment and planning, sustainable design principles, process and material evaluations that incorporate sustainability into everyday design work.

ID SA HS 370 History of Sustainability: a look to the past for a Future Vision 3 semester credits (45 lecture hours) This course analyzes the Richard Buckminster Fuller work and how his designs are still far beyond our practice. He was part of the chain of Transcendentalists, which included Emerson and Thoreau. Buckminster Fuller, along with many others (including Ian McHarg, Victor Papanek, Paul McReady and John Todd), pioneered the sustainability field that is extremely up to date today. Students can develop skills in design inspiration discovering the farsightedness of these pioneers.

ID SA ST 360 Systems Thinking Design 2 semester credits (45 lecture hours) This course analyzes the today market and gives students the tools required to succeed in this dynamic transition. Systems thinking, languages of design, and product life cycles are strictly connected and form the solid foundation for innovative products. Theory is practiced through market specific projects.

PS IN TA 420 Teaching Assistant Internship 3 semester credits (90 Contact hours) The course is suggested to students who have already successfully completed a semester. Students can meet with the academic prerequisites laid down for the teaching assistant program for which they are applying. To be eligible they must produce proof or having successfully completed at their home institution the preliminary courses necessary and at the levels stipulated. Further guidelines on admission are available on request.

88 Seminars

ID SA ME 380 Marketing Ethical Strategies 1 semester credits (15 lecture hours) Ethic is today an intangible extra value, which people are looking for products or services. From production methods, business practices and relationships to corporate giving and vendor associations, people are paying attention to who serves their needs as much as what they are selling. This course analyzes these connections, opportunities for applying marketing levers based on corporate values, and how to establish and profit from healthy.

ID SA BE 390 Built Environment Influence on the Human Life 1 semester credits (15 lecture hours) This course examines the interactions between social, behavioral, cultural and technological dimensions of the built environment. Through lectures, discussion and research projects, students explore the theoretical, historical and scientific context of the built environment as they develop and increase their level of environmental knowledge.

PS PD PO 380 Portfolio Development III 3 semester credits (30 lecture hours) This course gives students the opportunity to develop a personal portfolio of creative work. Working with professional design critics, students learn the fundamentals of assembling a portfolio for employment in the industry. Using Adobe Photoshop and Adobe Illustrator, they practice advanced rendering, theme pages, and print work. Areas of specialization are showcased.

Year 2 - Semester 4 (SPRING)

Mission The aim of the fourth semester level is to complete student’s ability and to develop and control a project. An overview of worldwide sustainable studies and design will be provided, in order to allow students to compare different cultures and to develop their own style. The goal of this semester for the student is to achieve and complete the Portfolio as the basis for demonstrating the ability of entering in a work environment.

Core Courses

ID SA SC 350 Sustainable Community: a Way of Life 3 semester credits (45 lecture hours) Prosperity and ecological health depend on one other; this is in the common sense the notion of sustainability that, like democracy, is an ideal, an organizing strategy and a future state. A sustainable world requires changes in the design of most of the things around us: our businesses, energy and materials use, product design, financial systems, how we build our cities and houses, and how we live day by day. In this course students critique and redesign an existing community space using elements of a more sustainable lifestyle.

ID SA HL 365 Holistic Living and Permaculture Design 3 semester credits (45 lecture hours) Permaculture Design uses holistic principles to design living systems that provide benefits without exhausting resources. Starting with observation and ending by approaching change, Permaculture Design brings a new appreciation for adversity; students study the principles of Permaculture Design and build examples, map environmental relationships and ecological requirements of their work.

ID SA BN 375 Biomimicry: Nature as Inspiration for Designers 3 semester credits (90 hours: 45 lecture hours + 45 studio hours with T.A.) This course analyze the living systems which provides ample inspiration for sustainable design, gives students the basics of biological principles and supply a wealth of examples from the natural and designed worlds. The course provides powerful metaphors and methods for looking to nature as model, mentor, and measure in our designs.

89 PS IN IN 450 Internship 3 semester credits (150 contact hours) An unsalaried, 14-week internship scheduled individually for a minimum of ten hours per week. Integrates students’ design knowledge with field experience at a specific manufacturer with a company supervisor. The internship is open to students who have already successfully completed a semester (minimum 12 credits). Candidates must meet with the academic prerequisites laid down for the internship program for which they are applying. To be eligible they must produce proof of having successfully completed, at their home schools, the preliminary courses necessary and at the levels stipulated. Further guidelines on admission are available on request. The program combines an internship in a professional workplace. Students serve as interns part time, generally Monday through Friday, although some internships may require weekend hours, depending on the area chosen. Students will have regular meetings with their internship supervisors who will monitor their progress and the drafting of an extensive analytical internship report. At end of the course, students will be well trained and ready to enter the professional world.

LUXURY DESIGN: 1 OR 2 YEARS

Program Overview IDEAS’s program in Luxury Design is an exciting opportunity for students from all over the world who wish to enter in this specialized field. This professional certificate program is created for students seeking to develop new skills and knowledge while building a body of work and professional experience in an international learning environment. While exploring the different fields of design, students will learn about luxury interiors, luxury design objects and products, with emphasis on services and style. To achieve these goals, students receive the full support of competent and qualified faculty of IDEAS’s dynamic group of interior designers, architects, managers and stylists with an exceptional diversity of approaches, who share their perspectives and experiences with the students within the context of a wide-ranging and stimulating course of study. The professional certificate provides the opportunity to learn in an environment equipped with digital labs and studios offering the latest computer programs. An important part of the second year is the teaching assistant internship and the possibility of working with product designers, interior designers and architectural firms. In- ternships allow students to gain valuable practical work experience. Each year is comprised of two semesters that include core classes and intensive weekend seminars. Each semester, studies include core courses that provide a solid foundation and which are integrated by with intensive seminars that focus on related specialized areas of study.

Program Objectives • The program provides students with the professional training necessary to enter into the professional world of luxury design. It develops students’ abilities and prepares them for professional careers in a constantly developing industry, which encompasses a wide range of design-related topics. • To reach for higher levels of creative achievement, to deepen their understanding of the medium as a whole, and to further their technical proficiency. • Throughout the program, students will receive individualized attention and support from professional faculty and visiting artists. At the end of the program, the students will be equipped with the skills necessary to excel in professional environments and fully developed portfolios of work.

Duration and Certification Certificate programs may be taken for one semester, one year or two years. All programs devote a portion of each term to the development of a professional portfolio. Students who select the two-year program have the opportunity to complete and/or serve as a teaching assistant in introductory level courses. Students may attend one single semester and obtain a transcript for credit, or complete the full two-year program and receive a certificate in luxury design. All students enrolled in the professional certificate programs are required to take a three-week course of Italian language before the start of the certificate program.

90 working environment that will enable them to use the technical vocabulary acquired through their three-week language study thereby strengthening their language skills.

Example of past Internship locations Studio 63 – www.studio63.it, No Stop Studio – www.nostopstudio.net, Massimo Materassi – www.massimomate- rassi.com, Alberto Grassi – www.agds.it, Troy Nachtigall – www.troykyo.com

Certification upon completion of program At completion of the professional certificate program the school will provide the CERTIFICATE for LUXURY DESIGN and a formal letter of recommendation for Italian and E.U. students. For non-E.U. citizens, the school will provide the students a list of contacts to facilitate a job search. A complete and substantial portfolio will highlight the accomplishments and skills of the graduates.

Year 1 - Semester 1 (FALL)

Mission The aim of the beginning level is to provide students with a basic comprehension of luxury design, with reference to the product design and lifestyle they will be introduced to basic classic and contemporary topics of luxury style and design. Students will be taught to be aware of the concept of luxury and to test their abilities and interests, in order to develop an understanding towards the furniture and product design and its practices. The Italian language class is fundamental to understand the original terms that will be used during lessons and to acquire the minimum conversation skills required for attending the internship.

Core Courses

BU MA SL 350 Strategic Luxury Brand Management 3 semester credits (45 lecture hours) The course analyzes the organization of activities related to the introduction, promotion, and optimization of brands that distinguish themselves from competitors. Examined issues will cover brand equity, business and marketing strategies, conducting market and consumer satisfaction surveys, product development, optimizing management of existing products, brand expansion, and optimizing the marketing mix.

ID PD LF 330 Luxury Furniture Design 3 semester credits (90 hours: 45 lecture hours + 45 studio hours with T.A.) In this course students will learn fundamental design processes through which products are conceived, developed and fabricated. Student will evaluate ergonomic criteria, safety requirements and construction techniques and the appropriate use of materials and details for style, comfort, utility and durability. Drawing techniques, sketching, computer renderings, scale models or prototypes will be an essential component of the course.

BU MA CB 335 Consumer Behavior 3 semester credits (45 lecture hours) The course examines the practical and theoretic elements that drive consumer behavior. Managerial strategies and marketing research used to influence consumers, studied alongside the psychological factors of perception, decision making, persuasion, and socio-cultural and cognitive perceptions and influences, will give students an in-depth understanding of consumer tendencies and how they shape the market. Prerequisites: Introduction to Marketing.

ID PD PD 315 Product Design 3 semester credits (90 hours: 45 lecture hours + 45 studio hours with T.A.) In this course students develop an understanding of the design of three-dimensional objects, which have a specialized function - in, for example, the domestic or hospitality spheres - and medium-low complexity. During the course students are introduced to the world of products for interiors in which Italy is a market leader and will study examples of well-known designers and their different styles. Students develop their projects through research, realize the prototypes and analyze the production costs.

ID ID TD 220 Technical Drawing and CAD 3 semester credits (45 lecture hours) This is a course in which student are introduced to the general concepts of CAD (Computer Aided Design), emphasis is placed on two-dimensional drawing applications such as plans, sections, elevations and furniture. During the course students learn how to develop their projects through the use of the computer and how to control the final outcome in plotting their final drawings.

91 Seminars

FT FC GS 270 Glamour and Style: The Pitti Fashion Shows 1 semester credits (15 lecture hours) Prior to the postwar period Italian fashion and design was limited to tailors and seamstresses. That all changed with Pitti Imagine and the boom of the 1950’s. Pitti Immagine organizes some of the world’s most important fashion events: international quality clothing and textile fairs, communication happenings and cultural and research initiatives for the fashion system and fashion as the aesthetic expression and global evolution of taste. This course will analyze the evolution of the Pitti Fashion events from its origin throughout decades of imposing Italian fashion.

DI VC CB 310 Commercial and Business Advertising 1 semester credits (15 lecture hours) The first part of this course will be an overview of the advertising design industry, the roles of advertisers and agencies, and the use of the media. Emphasis will be given to research, generation and development of ideas and concepts (branding, market research, trademarks and logo design) as well as teamwork. Case studies in advertising design with a special emphasis on Italian design will be used. The second part of the course will explore advertising design production in an agency- simulated environment with students working in teams on a specific project.

Year 1 - Semester 2 (SPRING)

Mission The aim of the Intermediate level is to deepen student’s knowledge in luxury design with special reference to the residential interior design and the development of computer 3D drawing and rendering skills. Students will receive detailed information on the visual communication techniques continuing the special projects and developing their skills in specific design field.

Core Courses

CP CR CM 360 Art, Food, Fashion and Wine: Creative Advertising and Communication of Italian Excellence 3 semester credits (45 lecture hours) Italian destination cities immediately conjure up images of the art, food, fashion, wine, and culture in which their fame lies: fashion shows and la Scala in Milan, Renaissance art in Florence, Brunello wine in Montalcino, the Bien- nale and carnevale in Venice. This course will explore how creative advertising strategies have been produced and implemented, their effect on city identity, the proliferation of creative areas in destination cities, and the future of creativity and creative marketing. Case studies of both well-established metropolis and developing destinations will be examined.

FT FC PF 280 Faces, Facts and Places in Italian Fashion 3 semester credits (45 lecture hours) This course affords students the possibility to go behind the scenes in exploring the art and business of Italian fashion design. Lectures by industry professionals will be complemented by “backstages” visits to design studios and possible attendance at seasonal fashion shows.

92 ID ID CD 280 3D Computer Design and Rendering 3 semester credits (90 hours: 45 lecture hours + 45 studio hours with T.A.) In this course students will learn the concepts and techniques of creating, viewing and manipulating 3D models. Through the generation of drawings and perspectives, students develop an in-depth understanding of the modeling and rendering techniques used for creating objects, furniture and interior spaces.

ID ID LR 365 Luxury Residential Interior Design (Tuscan Mansion Design 3 semester credits (90 hours: 45 lecture hours + 45 studio hours with T.A.) This interior design course teaches how to shape and influence the luxury residential space in which people live, focusing on the Tuscan countryside. Students learn to create, design and organize innovative residential solutions using various sophisticated and expensive materials, finishings and construction methods. Students develop their skills in design theory, communication systems, and digital graphics design.

PS SP LD 340 Special Project in Luxury Design 3 semester credits (90 hours: 45 lecture hours + 45 studio hours with T.A.) This is a course intended for students who wish to develop and experiment skills in luxury design. Students create their own digital works which will be edited. Composite printing and experimentation with different techniques will also be employed in order to obtain and complete the desired “final look”. or Italian Language 3 semester credits (45 lecture hours) The language course is offered in different levels according to the student’s knowledge.

Seminars

DI PH FP 210 Introduction to Fashion Photography 1 semester credits (15 lecture hours) The course is based on a series of theoretical lectures about the technical, cultural, visual and historical aspects of fashion photography. Fashion photography history will be analyzed from the beginning of the 20th century through contemporary works, following the continuously changing fashion styles and trends. The course will concentrate on technical aspects of fashion photography from location, and portable and studio units, to all aspects of lighting, including natural, artificial, existing light, flash units, and light metering. Students will be guided through up-to-date digital software and technologies into the advertising world. Attention to offset printing technical aspects like color separation, offset film transferring and offset printing will be also given. Basic photography experience and knowledge will be helpful.

DI VC VB 280 Visual Communication in Business 1 semester credits (15 lecture hours) Explores the relevant ethical and legal implications of the normal activities and transactions in the visual communications workplace. Specific topics include organizational structures, careers, job sheets, time sheets, esti- mates, usage agreements, and copyright.

ID ID WD 315 Winery Design 1 semester credits (15 lecture hours) The objective of this highly specialized course is aimed to introduce the fundamental elements of designing wineries. Students will analyze model wineries and the functionality of their layout. Equally important factors to examine are location, geographic positioning, the influence of meteorological conditions, design layout and construction processes. Students will be asked to turn in a winery project as their final assignment.

ID ID IL 270 Introduction to Lighting 1 semester credits (15 lecture hours) his course introduces students to the art and technology of lighting and explores the use of lighting as a design element in the interior environment. Students will learn to analyze lighting installations, calculate lighting levels for interiors, select appropriate light fixtures, and prepare a lighting plan based on one of their studio projects. Emphasis will be placed on technical and aesthetic issues in relation to the illumination of interiors.

93 Year 2 - Semester 3 (FALL)

Mission The aim of this semester is to deepen the student’s design skills, and their knowledge and evolution through the study of different design aspects. The study of interior design techniques will be continued with Deluxe hotels, and challenging studies such as Transportation Design are practiced. Students are introduced to the made in Italy style and visual merchandising, and learn how to manage the acquired information while working on their Portfolio.

Core Courses

ID ID DH 370 Deluxe Hotel 3 semester credits (90 hours: 45 lecture hours + 45 studio hours with T.A.) This course analyzes all aspects related to planning luxury hotel interior design, elegant and sophisticated furniture, new materials, the use of color, and the strategic role of lighting and sound devices, while also focusing on the evolution of the market and new hotel common spaces that are undergoing a radical change. Hotels today increasingly host new functions, becoming versatile spaces open to city life. This new conception of common areas has determined a total rethinking of the hotel’s organization, of the features of its spaces and its furnishings.

IS IS MI 250 Made in Italy 3 semester credits (45 lecture hours) This course explores the extraordinary phenomenon of the renowned excellence and distinctive characteristics of Italian style from the Unification of the Italian Nation to the present day. The course focuses not only on particular products and brands but also on the distinctive Italian character, way of living, attitudes and peculiarities. This historical study of Italian taste will be set within the context of social, artistic, economic, political, technological and scientific issues. Particular emphasis will be given to the Florentine environment. Consideration will be given to all aspects of industry, craftwork and product design from ceramics to textiles, from cuisine to showbiz, from automobiles to furniture, from fashion to household objects.

ID PD TD 350 Transportation Design 3 semester credits (90 hours: 45 lecture hours + 45 studio hours with T.A.) This course covers the history of automotive projecting, design, philosophy and its evolution. Students will develop sketching and rendering skills and emphasis will be given to components, packaging of occupants and proportions as well. The class will also concentrate on drawing techniques used in the transportation design industry, taking in consideration interior and exterior aspects, the representation of textures and materials and how to render them.

ID SA ST 360 Visual Merchandising and Display 3 semester credits (45 lecture hours) This course examines the creative field of visual merchandising and its importance to the retail and fashion industries. Students develop skills in evaluation and implementation of visual merchandising concepts. The key elements covered include merchandising, principles and elements of design, terminology, and evaluation.

Seminars

FW CA SC 300 Local Restaurant and Wine Bars: Signature Chefs and Sommeliers 1 semester credits (15 lecture hours) Industry professionals come together in a series of seminars covering their personal and professional experiences as well as offering insight and advice to participating students.

HP HT CS 370 Customer Satisfaction 1 semester credits (15 lecture hours) The seminar aims at examining different categories of luxury products and the strategy to create the consumer perception of exclusiveness and selectiveness. It explains the facets of today’s luxury and how creativity can create and affect that specific type of emotional response, with a specific attention to the examples offered by Italian excellencies.The seminar introduces a reflection on the sustainability of luxury brands in the light of contemporary global economic trends.

94 PS PD PO 380 Portfolio Development III 3 semester credits (30 lecture hours) This course gives students the opportunity to develop a personal portfolio of creative work. Working with professional design critics, students learn the fundamentals of assembling a portfolio for employment in the industry. Using Adobe Photoshop and Adobe Illustrator, they practice advanced rendering, theme pages, and print work. Areas of specialization are showcased.

Year 2 - Semester 4 (SPRING)

Mission The aim of the fourth semester level is to complete student’s ability and to develop and control a project. An overview of worldwide sustainable studies and design will be provided, in order to allow students to compare different cultures and to develop their own style. The goal of this semester for the student is to achieve and complete the Portfolio as the basis for demonstrating the ability of entering in a work environment.

Core Courses

ID PD YD 370 Yacht Design 3 semester credits (90 hours: 45 lecture hours + 45 studio hours with T.A.) This course empowers students with knowledge and skills in yacht design development. It aims at increasing their general level of competence on the subject through testing their current understanding and developing their know-how using research end experimental design activities. The course will give students a solid approach able to promote competence and excellence in the field.

PS SP LD 390 Special Project in Luxury Design II 3 semester credits (90 hours: 45 lecture hours + 45 studio hours with T.A.) This is a course intended for students who wish to develop and experiment skills in luxury design. Students create their own digital works which will be edited. Composite printing and experimentation with different techniques will also be employed in order to obtain and complete the desired final look.

ID ID SD 375 Spa Design 3 semester credits (90 hours: 45 lecture hours + 45 studio hours with T.A.) This specialistic course examines all the elements that define a spa project. Starting from a vision and concept, students will define their projects in terms of market positioning and branding standard, spa space planning and preliminary design, budget and equipment selection. All the elements will be organized in an interior design scheme to achieve an aesthetically and functionally good pattern. The course focuses on architectural design strategy, and students will work on the interior coordinating materials and finishes of their projects.

PS PD PO 400 Portfolio Development IV 3 semester credits (90 hours: 45 lecture hours + 45 studio hours with T.A.) This course gives students the opportunity to develop a personal portfolio of creative work. Working with professional design critics, students learn the fundamentals of assembling a portfolio for employment in the industry. Using Adobe Photoshop and Adobe Illustrator, they practice advanced rendering, theme pages, and print work. Areas of specialization are showcased.

95 J SCHOOL PROGRAM IN PUBLISHING: 1 YEAR

Progam Overview The certificate in Publishing unites the creative forces of Palazzi institutions Apicius, FUA, and FAST in a single program of study in the field of publishing. The year-long program begins with a study of the fundamentals and moves onto a concentration in the advanced skills necessary to design, edit, produce, publish and market published media. Particular focus is given to magazine and book publishing and the unique structure of the program allows students to partake in ongoing publishing projects of Ingorda for Florence Campus Publishing.

The unique course structure develops foundation skills and knowledge while developing specific areas of interest in specialized fields. Each semester includes core classes and intensive weekend seminars. The six core courses of a single semester provides a solid foundation and are integrated by five intensive seminars that focus on related specialized areas of study. In the case of publishing certificate seminars, students will also choose one of three concentrations offered: publishing in the art world, gastronomy, or fashion.

The final project is a student and faculty produced book that is intended to be marketed in both mainstream and specialized markets. The program also includes collaboration on a semester lifestyle magazine that is produced in house with students.

Students will study with competent and qualified instructors and will have an unparalleled quality in teaching that includes studying in a collaborative working environment that promotes exchange of ideas and methods between students and instructors. The inter-institutional approach at this program places students in an interdisciplinary environment focusing on publishing and unites the creative forces of three Palazzi member institutions and their relative faculties, resources, and curriculum.

Concentrations Students who enroll in this program will select one out of three offered concentrations, which will determine the nature and subject of the final book project:

Art Concentration Fashion Concentration Food Communication Concentration

Program Objectives The program provides the professional training necessary for the student interested in the publishing world. Students will gain familiarity with the publishing industry, its processes, and procedures from both an Italian and international perspective. The program strives to challenge students from an industry, production, and post production marketing points of view and the theoretical-practical aspects of each throughout the program duration. At the end of the program the students will have worked on a tangible published product that will be inserted into real book markets. Exposure to different types of published products is offered by this program through the magazine product, which takes place throughout the program in addition to the final book project.

Duration and Certification Certificate programs at Palazzi last for semester, one year or two years. All programs devote a portion of each term to the development of a professional portfolio, in the case of the Publishing Certificate the final book project will collect the student’s portfolio work in a published form. Students may attend one single semester and obtain a transcript for credit, or complete the full one-year program and receive a certificate in Publishing. All students enrolled in Certificate Programs are required to take a three week course of Italian language before the start of the Certificate Program or an Italian language class during the semester.

Pre-requisites For beginning levels, the only prerequisite is a high school diploma or equivalent and demonstration of fluency in English. Students who wish to enroll in a different level of the program (the second semester, for example) must qualify by demonstrating ability and knowledge in an entry exam and submit a detailed curriculum vitae and a portfolio of writing, graphic arts, and photography samples, published or unpublished, depending on the prospective student’s areas of experience and expertise. A qualified submission of the above mentioned documents will be evaluated by a committee of academic advisors who will determine approval and enrollment in the requested level.

96 Special Project in Book Publishing The program gives students the opportunity to deepen their experience through an internship at the Ingorda publishing house of approximately 10 hours a week where they can practice and experience the real working environment in one of the most visited and written about cities in the world. The book project is a planned and closely supervised, hands-on learning experience that provides the student with a wide range of actual work activities and opportunities to shadow or observe operations in a professional work environment. The objective of the book project is to give the student a formative professional experience in addition to the theoretical knowledge acquired in class. Students will meet with their academic advisor to discuss future goals and desires as they plan for the internship. Students will also be introduced to an Italian working environment using a technical vocabulary and improving their language.

Examples of published projects Food and travel books: The Four Seasons of the Tuscan Table, Teaching Traditions, Chocolate Seduction, Aperiti- viamo a Firenze, Innovations, Buca dell’Orafo, Culinary Portraits of Florence, Ganzopoli, Firenze a Colori, Shades of Maremma, Very Versilia. Created by Gabriella Ganugi, Ingorda Founder, with the collaboration of Palazzi students. Jouralistic products: Blending newsletter and magazine produced in collaboration with the Student Services Department and student body of Palazzi, CiboChat Palazzi food blog, an on-going collaboration with wine producer Antinori for an online cookbook for the Santa Cristina line of wine products, on-going collaboration with contemporary art magazine i.OVO.

A Deeper Look at Concentrations:

Art Concentration Overview The art concentration program offers a close-up approach to communication in the art world through creative publishing. FUA School of Fine Arts is the collaborating academic institution with its curriculum of courses focusing on study disciplines related to the art world. The School of Fine Arts at Florence University of the Arts is at the forefront of contemporary art in town with its course curriculum spanning from the historic art principles and techniques experimented and developed in Florence to practices, topics, and themes evolving in the present day. The school is also home to F_AIR Florence Artist in Residence, the first artistic residency in the city, located within the academic facilities and offering direct interaction between international resident artists and FUA students. The dialogue of art and the contemporary is continuously carried forth at our institution whether in courses or at activities that expose Palazzi students to current and upcoming artists, exhibitions, and art happenings in Flo- rence. F_AIR faculty and facilities provide the spaces and tools in order to create the texts, photography, and research in collaboration with the publishing services of Ingorda for Florence Campus university press in order to reach the final objective of producing a art publication with the students of this concentration.

Art Concentration Objectives The concentration strives to expose the student to the art world in Florence, Tuscany, and Italy. The collaboration with FUA School of Fine Arts and F_AIR Florence Artist in Residence offers an immediate contact, from an insider’s point of view, with the possible themes to develop for the publishing projects of the Art Concentration. The Art Concentration seminars will provide hands on approaches to writing about the arts and the digital practices of photography and art direction for an art-based publication. The concentration seeks to provide new analyses and visual representations of the Italian arts through the fresh perspectives of students and creative approaches to print and electronic media. The publication of new media regarding the art world in Florence sustains Palazzi’s efforts to renew the Re- naissance-based image of the city and focus the public eye on the novelties and innovations generated here in the present day.

Fashion Concentration Overview: The fashion concentration program offers a close-up approach to communications in the world of fashion through creative publishing. FAST Fashion and Accessories Design and Studies is the collaborating academic institution with its curriculum of courses in fashion, accessories, and fashion marketing/communications. The city of Florence poses great significance for students of fashion, being the home to many of Italy’s renown luxury brands and home to the first catwalks and fashion shows. Fashion in Florence is continued today through high fashion, through the quality of Italian accessory production centralized in Tuscany and sought out all over the world, and through the historic local arts featuring craftsmanship in fashion - leather, hay, and straw accessories. This fertile presence in Florence provides a wealth of ideas and projects for publications featuring fashion. FAST facilities and faculty provide the spaces and tools in order to create texts, photography, and research in collaboration with the publishing services of Ingorda for Florence Campus university press in order to reach the final objective of producing a fashion publication with the students of this concentration.

97 Fashion Concentration Objectives: The concentration aims to immerse the student within the fashion culture of Florence, Tuscany, and Italy. The backdrop of Florence aims to involve the student in the diverse realities of fashion in Florence, experience them first-hand, and express them creatively through the medium of publishing. Students will gain principles, perspectives, and skills covered in the fashion concentration seminars in order to apply them in a professional, dynamic manner to a fashion publication. Particular areas of focus are writing about the world of fashion, addressing the developments of fashion in Florence that were/are important for Italy and the world, fashion photography, and fashion marketing. The concentration strives to contribute, through published media and with the collaboration of the program’s students, to the changing face of contemporary fashion culture in Florence.

Food Concentration Overview The food concentration program offers a close-up approach to communicating food and wine through creative publishing. Apicius International School of Hospitality at Palazzi is the collaborating academic institution with its curriculum of courses in culinary arts, Italian food culture, restaurant and hospitality industry, and professional wine studies. The wealth of gastronomy-related courses places students in direct contact with food and wine academics and professionals actively involved in Florentine and Tuscan gastronomy, granting immediate access to restaurants, wineries, specialty food shops, the culture of street food, etc. Apicius facilities and faculty provide the spaces and tools in order to create texts, food photography and styling, and research in collaboration with the publishing services of Ingorda for Florence Campus publishing with the final objective of producing a food-related book.

Food Concentration Objectives The concentration aims to immerse the student within the food culture of Florence, Tuscany, and Italy. The immediacy of Florence’s food scene and its rich variety of food and wine establishments is utilized and experienced first-hand in order to establish contact with the professionally creative and traditional ways food is presented in the city. Students will gain an insider’s perspective through food professionals in order to better express the medium through publishing. Students will apply the principles and foundations of publishing gained in core courses and apply them through specialized techniques offered by the concentration - writing about food, techniques of food styling, and food photography in particular. The concentration strives to cultivate new representations of Italy’s unique gastronomies through the fresh perspectives of students and creative approaches to print and electronic media.

Program of Study

Year 1 - Semester 1 (FALL)

Mission The aim of the beginning level is to provide students with a basic comprehension of publishing. Students will be moreover introduced to basic classic and digital photographic techniques, visual communication concepts and web designing, they will be taught to be aware of the concept of publication and to test their abilities. The Italian language class is fundamental to understand the original terms that will be used during lessons and to acquire the minimum conversation skills required for attending the internship.

Core Courses Italian Language 3 semester credits (45 lecture hours) The language course is offered in different levels according to the student’s knowledge. All students enrolled in Certificate Programs are required to take a three week course of Italian Language before the start of the Cer- tificate Program.

98 CP PU FE 300 Fundamentals of Publishing and Editing 3 semester credits (45 lecture hours) This course examines the fundamental aspects of the publishing industry with an emphasis on book publishing. Issues such as editorial brainstorming and manuscript selection, layout processes, production, interior and exterior design, marketing, and financial factors are explored on a hands on level with examples and collaborations drawn from ongoing publication projects. The emphasis on editing focuses on evaluating manuscripts, fact checking, copy cutting, editing, rewriting, proofreading and writing captions, titles and subtitles.

LA CW CW 300 Creative Writing 3 semester credits (45 lecture hours) This is an introduction to fiction writing. It covers the technical elements of fiction writing through in-class writing exercises that develop dialogue, voice, plot, image, character development, point of view, scene, structure and other prose skills. The in-class work will be augmented with homework assignments which students will use in writing larger pieces of fiction. Students will learn to critique work from a writer’s perspective.

CP PU LM 330 Lifestyle Magazine Project I 3 semester credits (90 hours: 45 lecture hours + 45 studio hours with T.A.) The first of a two part series on magazine production, Lifestyle Magazine I gives students a professional magazine production experience in an academic course. Students, under the supervision of faculty members, will curate every phase of production – brainstorming, design, writing, photos, editing, layouts, production and distribution – of a full color lifestyle magazine produced by the institution. The magazine and its semesterly format will represent the student’s approach to living in Florence and topics such as the arts, gastronomy, travel, style, city scenes, etc from a cutting edge perspective that seeks to challenge and go beyond the surface of a city. This project requires additional hours outside of regularly scheduled class times.

Seminars

(for all students)

IS IS MI 250 Made in Italy 2 semester credits (30 lecture hours) This course explores the extraordinary phenomenon of the renowned excellence and distinctive characteristics of Italian style from the Unification of the Italian Nation to the present day. The course focuses not only on particular products and brands but also on the distinctive Italian character, way of living, attitudes and peculiarities. This historical study of Italian taste will be set within the context of social, artistic, economic, political, technological and scientific issues. Particular emphasis will be given to the Florentine environment. Consideration will be given to all aspects of industry, craftwork and product design from ceramics to textiles, from cuisine to showbiz, from automobiles to furniture, from fashion to household objects

(for Art Concentration)

LA CW WA 320 Writing for the Arts I 1 semester credits (15 lecture hours) This course examines the different types and genres of writing generated in the world of art. The professional aspect of writing for the arts will consider types such as catalogue writing, PR and publicity writing for artistic events and shows, and art criticism. Students will also be asked to consider how writing is treated in art from an art-topic point of view, how the presence of words affects a work of art and how writing and literature have influenced art in past and present times, for example, and will be asked to produce as class samples projects that involve both the creative and professional processes in uniting the art of writing to art itself.

99 DI PH LA 230 Landscape and Architectural Photography 1 semester credits (15 lecture hours) The city of Florence, with its backdrop of Medieval and Renaissance buildings, coupled with the varied beauty of the Tuscan countryside, will offer students a stimulating range of opportunities for landscape and architectural photography. The course will be divided between outdoor field practice, and the exploration of digital techniques, printing and finishing. The lab practice will give the student the capability of elaborating and printing her/his own pictures correctly. Digital equipment will be used throughout the course. Students learn about the history, compositional issues and techniques of landscape and architectural photography by studying the work of influential photographers (e.g. Weston, Adams, Giacomelli, Strand, etc.) and by conceiving, shooting, printing and laying out a series of landscape/naturalistic/ architectural projects.

(for Fashion Concentration)

FT FC WF 310 Writing for the Fashion Industry 1 semester credits (15 lecture hours) This course introduces writing techniques in the fashion area bridging the gap between core writing classes and higher-level fashion courses concentrating on merchandising and promotion, the book covers the different types of writing required in the industry. Students will learn the methods of effective writing for fashion reports and forecasts, fashion show scripts, public relations, catalogues, direct mail, trade and consumer magazines and the Internet. Case studies illustrate effective and ineffective writing.

FT FC GS 270 Glamour and Style: the Pitti Fashion Shows Pitti Shows 1 semester credits (15 lecture hours) Prior to the postwar period Italian fashion and design was limited to tailors and seamstresses. That all changed with Pitti Imagine and the boom of the 1950’s. Pitti Immagine organizes some of the world’s most important fashion events: international quality clothing and textile fairs, communication happenings and cultural and research initiatives for the fashion system and fashion as the aesthetic expression and global evolution of taste. This course will analyze the evolution of the Pitti Fashion events from its origin throughout decades of imposing Italian fashion

FT FC PF 280 Faces, Facts and Places in Italian Fashion 1 semester credits (15 lecture hours) This course affords students the possibility to go behind the scenes in exploring the art and business of Italian fashion design. Lectures by industry professionals will be complemented by backstage visits to design studios and possible attendance at seasonal fashion shows.

(for Food Concentration)

CP FC FW 380 Professional Food Writing I 1 semester credits (15 lecture hours) In this course, students will write a variety of pieces for professional food and beverage publications and general interest magazines. They will develop research skills with an emphasis on examining trends in the foodservice and hospitality industry, as well as analyzing publications for reader profile, voice, content, structure, and style. Students create a portfolio of works, including feature and news articles, personality profiles, book and restaurant reviews, recipes, and food narratives.

FW CA SC 300 Local Restaurants and Wine Bars: Signature Chefs and Sommeliers 1 semester credits (15 lecture hours) Industry professionals come together in a series of seminars covering their personal and professional experiences as well as offering insight and advice to participating students.

100 Year 1 - Semester 2 (SPRING)

Mission The aim of the Intermediate level is fully immerse the student in publishing with studies in Photography and Mar- keting. Students study digital and magazine editing and will receive detailed information on the Public Relations. Continuing students works on special projects and develop their skills in specific concentration area. The final semester project will be a book published by Ingorda for Florence Campus Publishing.

Core Courses

CP PU PB 310 Professional Book Production (3 semester credits 45 lecture hours) The topics of this course cover the areas of professional book production in both the digital and standard print sectors. Students will learn all processes involved in designing and producing books: font characters, colors and images, graphic manipulation, pagination, layouts, printing, and binding. Hands on experience offered through the possibility of collaborating on ongoing publishing projects of the institution.

CP PU PR 350 Public Relations, Communications and Marketing in Publishing 3 semester credits (45 lecture hours) The course covers the ever-changing practices of public relations, communications, and the marketing aspects of the publishing industry. Advertising, promotional materials, launches, press releases, distribution, and industry networking will be examined as necessary factors for the optimization of sales and distribution for all types of published works. Through a specialized study of communications and PR relations, students will learn the ins and outs of establishing, maintaining, and communicating with contacts whether press and marketing-related or with external contributors/collaborators of publications.

CP PU LM 430 Lifestyle Magazine Project II 3 semester credits (90 hours: 45 lecture hours + 45 studio hours with T.A.) The second level of the Lifestyle Magazine course is aimed to developing and producing the second magazine project after the first semester’s edition. Students, having gained already 1 semester’s worth of experience, will be challenged to explore deeper and more hidden topics in Florence as well as act as critics by writing about the end of the year initiatives of Palazzi institutions such as art and fashion shows as well as gastronomic events. This project requires additional hours outside of regularly scheduled class times.

PS SP BP 510 Special Project in Book Publishing 3 semester credits (150 contact hours) This course is designed as a full immersion in the world of publishing. The final semester project is a book published by Ingorda for Florence Campus Publishing. Students will choose from three editorial areas – the arts, gastronomy, and fashion – and work in groups on one specific publication. All areas of book publishing will be covered, from concept creation to research, writing, photography, graphic layout and design, production, and marketing and distribution.

Seminars

(Art Concentration)

LA CW WA 420 Writing for the Arts II 2 semester credits (30 lecture hours) This course is a continuation of LA CW WA 320. Materials produced will be used for publishing projects.

101 DI PH PD 250 Introduction to Illustration Photography and Design 1 semester credits (15 lecture hours) Creative photography to illustrate book and magazine covers, magazine articles, editorials. Through the use of color digital photography and Photoshop students will learn specific visual techniques to illustrate specific subjects.

BU MK MA 315 Marketing Strategy for the Arts 1 semester credits (15 lecture hours) This course teaches students how to market for visual and performing arts businesses. Topics include: marketing theory and application, strategic marketing, niche marketing, audience development, public relation strategies, market research, planning against competition, and advertising.

DI PH BC 300 Book and Catalogue Photography 1 semester credits (15 lecture hours) This photography course is aimed at students who intend to become professionals in the field of communications. They will learn how to photograph for books and for other publications such as corporate and advertising catalogues. The course will concentrate on the technical aspects of: lighting, settings, locations, accurate light metering, the use of natural, artificial and existing light and the use of flash, portable and studio units. Students will be guided through the most updated digital software and technologies, and into the publishing and advertising worlds. Other topics include: industrial-printing techniques such as color separation, offset and digital printing, and page-making basics.

(Fashion Concentration)

FT FC CS 355 Case Study in Fashion 2 semester credits (30 lecture hours) Students analyze in this case methods course the real situations of existing textile, apparel, and retail companies with emphasis on decision-making and concepts exhibited in each case study, moreover executive responsibility, ethics, consequences, and pressures in the work place are discussed. Field trips are an integral part of this course.

FT FC CM 345 Consumer Motivation in Fashion Communication 1 semester credits (15 lecture hours) In this course students learn demographic and psychographic information on the consumer behavior and how it relates to the marketing of fashion. Discussions concentrate on consumer research, geographic distribution, income, education, leisure time, family structure, lifestyle, attitude, reference groups, and consumerism as influences.

FT FC FM 330 Fashion Marketing 1 semester credits (15 lecture hours) This course is an introduction to marketing and merchandising concepts in fashion retail, with an emphasis on the apparel and accessory industry in Italy. Students will learn terminology specific to the field and how to forecast trends. Other topics include: visual merchandising, planning, advertising, roles and components of the primary and secondary markets, different forms of in-store and non-store retail, consumer behavior and profiles, information systems, store location and design, and assessing the quality/cost equation of products. On-site visits to fashion retailers, buyers and trade fairs in Florence and Milan are an integral part of this course.

102 (Food Concentration)

CP FC FS 340 Food Styling I 1 semester credits (15 lecture hours) he course will help students understand food presentation on an aesthetic and technical level, learning the basics of food presentation for professional and media use or for personal pleasure, and learning to select the right objects/props/tableware/accessories to make a fine food presentation. Students work in a fully equipped kitchen classroom with occasional opportunities for assistance from professional cooking students and for having works photographed by students enrolled in Food Photography courses.

CP FC FW 480 Professional Food Writing II 2 semester credits (30 lecture hours) This course is the advanced level of Food Writing and open to students who have already covered the writing styles and approaches covered in Food Writing I. FW II students will work closely with a simultaneous course, the Cookbook Project, and carry out the research and textual components of the final project of the Food Com- munications Department. Therefore in addition to the upper level coursework and concepts, students will work on a hardcover publication (topic will be announced on the first day of class) that will be published at the end of the semester.

FW WC PF 335 Pairing Food and Wine 1 semester credits (15 lecture hours) The capacity to offer the best wine as a combination for chosen dishes is a very important task. The course includes an analysis of the “Combination Technique” used today by the Italian Association of Sommeliers, sensory and quality evaluations, practical workshops on the most successful matches as well as the creation of new flavor combinations.

HP FB MS 370 Food and Wine Marketing Strategies 1 semester credits (15 lecture hours) This course gives students the fundamentals of marketing beyond the conventions of advertising and promotion. Concepts and practices in marketing food and wine will be deeply analyzed in order to give students the technical skills to formulate their own marketing campaign. In the second part of the term, students will be working on individual and group assignments in order to plan and organize a marketing strategy for a new product or market re-positioning. This course closely follows current events and trends to illustrate contemporary marketing techniques.

103 SQUOLA ITALIAN LANGUAGE PROGRAMS sQuola offers several language programs, from regular study abroad sessions to specialized programs, with varying program levels and lengths. Please see below for program options.

Italian language studies are offered year-round through sQuola. Academic sessions regularly offer Italian language courses for credit during:

January Intersession Fall and Spring Semesters Fall and Spring Short Sessions/Quarters Throughout FUA Summer Sessions

In addition to study abroad during regular sessions, the following specialized language study options are offered:

An Italian Studies Semester A unique possibility to combine 9 credits of Italian language with an additional 3-credit course related to contemporary Italian studies for a total of 12 credits.

Enrichment Programs These non-credit programs are designed to increase cultural and linguistic awareness. Enrichment Programs page provides further details. Options include the following:

• Intensive Italian Language Program (minimum 3 weeks) This is the core program that runs throughout the whole year. It is a morning course that combines language study, lecture and film series, and language through cooking in three-week modules.

• Total Immersion Program Allows participants to intensify their classroom experience through an Italian home stay. Italian Language, Food Culture and Society This combines the intensive three-week language module with a series of cooking and wine classes held at Api- cius International School of Hospitality.

• Italian Language + Internship Program This unique program combines language study with real-life application through a final internship. This program consists of two 3-week sessions of Italian combined with an internship experience in the final 3 weeks for those with no background in the Italian language. Students with at least 2 semesters of Italian language from previous studies may combine one session of Italian language and an internship in a 3-week period. Programs may be extended to further sessions.

104 SERVICE LEARNING AND CIVIC ENGAGEMENT AT THE SCHOOL OF PROFESSIONAL STUDIES

The School of Professional Studies offers the service learning and civic engagement component of the School of Arts and Sciences at Florence University of the Arts. FUA is the academic entity of Palazzi Florence Association for International Education, a consortium of academics and cultural integration projects offering services to the public. FUA/Palazzi campuses are comprised of six locations throughout the historic center, several of which provide on-campus opportunities for service learning through experiential learning facilities. These facilities, along with the School of Professional Studies’ wide network of external organizations and associations, offer students diverse opportunities for professional studies in Florence.

Mission The School of Professional Studies at Florence University of the Arts draws its sense of purpose from Palazzi’s core mission of receptiveness to challenge and innovation. This mission is achieved through classroom study, as well as many unique field placements, internships, and teaching placements, where our students have the opportunity to apply the knowledge, skills and competences that they have learned within the classroom. With an urban focus, it seeks to integrate academic and professional experiences, using the community as a living laboratory with field placements. Our mission is mentoring students in their academic growth and engaging them in relevant research projects.

Special emphasis is placed on:

Active and experiential learning: practical experience and learning that is challenging to students who will become researchers and not just receivers.

Professional outreach: instruction that is transformative for students, granting them new and valued abilities that redefine their opportunities and their future professional choices.

The School of Professional Studies commits itself to aligning the education and hands on experience it offers with the current needs of its students and their world(s).

The School of Professional Studies’ main goal is providing students with relevant education not just for them as body of an academic institution but as global citizens as well, emphasizing workplace application, career enhancement, personal growth, ethical decision making and leadership skills.

The School of Professional studies shares Palazzi’s core mission of integrating with the city of Florence enhancing its civic learning component and engagement.

Florence is a world-renowned city for tourism and hospitality, offering students the unique opportunity to take advantage of the city as an additional resource for their professional growth and participating in its changing and stimulating society.

DEPARTMENT OFFERINGS The school offers a wide selection of different course in the following departments:

Experiential Learning Department Service Learning and Special Projects The Experiential Learning Department focuses on the learning process for individual students through reflection on doing. The course selection within the department offers a strong and effective balance to any student’s academic curricula between didactic learning in class and first hand experience. FUA faculty coordinating Service Learning courses and special projects operates as facilitator in the highly involving process of learning through real life experience ad mediator of different cultures. Portfolio Development Department The Portfolio Development Department offers students specific guidance on professional portfolio creation hel- ping students to show individuality and creativity as well as give evidence of the skills and abilities they have achieved. Students will be led to reflective thinking strategies by collecting personal documents of achievements in order to be able to show future career ambitions reflected in a professional portfolio.

Internship Department Internship For Credits and Non-credit Internships Academic internship department focuses on enhancing students’ professional attitude through experience in their field. Students will be able to apply academic knowledge combined with analytical skills in a variety of stimulating environments. Internship programs provide students the unique opportunity to merge with Florentine culture as well as discovering or deepening their interest in a specific career. For-credit internships typically grant 3 semester credits (150 hours - Summer 60 hours). See below for further details on non-credit internships.*

105 Community Service Department Community Services For Credits, Volunteer For Credits, Learn and Serve The mission of Community service department courses is to acquaint students with career and professional-skill- volunteering possibilities in the non-profit sector as well as foster their social awareness. Through this department, FUA links with the city of Florence and its more urgent issues, raising students’ perception on their own ability of intercultural communications, teamwork and creativity approach to social topics.

Non-credit Internship Program* This non-credit program provides the opportunity to combine language study and acquire professional experience through an internship, volunteer or community service project in Florence. All students must complete sessions of language study before starting their internship. Each program is made to measure, based on the number of sessions and length of time the student would like to intern or volunteer.

For students who have NO prior knowledge of Italian Language: Minimum program length is 6 weeks Students are required to attend two sessions of Italian Language. Each session lasts 3 weeks. At the beginning of their second Language Session students can start their Internships/ Volunteer Work /Community Service. Stu- dents may add as many 3-week Language/ Internship/Volunteer Work / Community Service Sessions as they wish, up to a maximum of one academic year.

For students who have already attended two semesters of Italian Language in College: Minimum program length is 3 weeks Students are required to attend one session of Italian Language. Each session lasts 3 weeks. At the beginning of their first Language Session students can start their Internships, Volunteer Work Community Service. Students may add as many 3-week Language/ Internship/Volunteer Work / Community Service Sessions as they wish, up to a maximum of one academic year.

PROFESSIONAL PLACEMENT Examples of areas available for professional studies and placements:

Management Special Event Management Public Relations and Marketing Hotel Operations and Management Communications and Publishing Culinary Arts Visual Communication Dietetics and Nutrition Graphic Design Baking and Pastry Web Design Wine industry Photography Study Abroad Office Interior and Industrial Design Italian Language Fashion Accessories and Technology Architecture Fashion Design Environmental Sciences Merchandising Library Sciences Jewelry Design Performing Arts Fashion Retail Physical Education and Sport Training Eco-sustainable Design Education Fine Arts Childcare Handicraft Apprenticeship and Restoration Teaching Assistantship Assistant to Artist in Residence Fundraising Hospitality Management

CONTACT INFO To enquire further information on the School of Professional Studies and the various service learning options available, please contact Dean of Students Cristiana Gallai: [email protected]

106 Mingle Department of Customized Programs

Department Introduction MINGLE provides the opportunity to design the program of a lifetime. The customized programs enable group leaders and faculty to select the theme for their academic trip and design the curriculum in collaboration with our instructors in order to produce a program that is unique and dynamic. These tailor-made educational tours cater to the needs of any sized group from any non-academic or academic entities, including high schools. The programs give students the opportunity to study in a hands-on environment with our faculty and yours, while giving the home institutions the control to design a curriculum with their faculty that fulfills the requirements for study abroad credit.

Vision MINGLE aspires to provide a meaningful experience to students and faculty that will inspire them to continue to explore the world around them through hands-on study and interaction. MINGLE works to establish long lasting ties with students, faculty and institutions that come to study and learn in Italy. MINGLE endeavors to develop creative new ways to study and teach traditional and contemporary subjects, thereby stimulating both faculty and students to become more engaged in the subject matter. MINGLE believes that by participating in a customized program, participants gain an expanded worldview through MINGLE’s commitment to cultural immersion and exchange.

What past participants say...

“Teaching Florentine Renaissance Art History anywhere else is not as rewarding. It is a dream come true to discuss Michelangelo’s sculptural techniques while peering up at his David, and turn around to see the excitement in my students’ eyes.” - Visiting professor

“I’ve always loved Italian food but never knew it could taste this good! I loved learning how to make fresh pasta in Italy and I will definitely try to make it again when I’m at home.” - Culinary student

“There is something magical about the light in Tuscany, its softness and warmth never cease to amaze me. Learning how to capture that light in photography has enabled me to take a part of Italy home with me.” - Photography student how to design a customized program

Your customized program can be designed using a number of resources, services and educational experiences from our PALAZZI institutions (FUA, APICIUS, SQUOLA, DIVA, IDEAS, FAST, F_AIR, GANZO, FEDORA, FLY). We are at your disposal to make recommendations and will be happy to accommodate any requests you may have. The following is a guide to the main elements to consider when designing a customized program:

What is the theme of my program? MINGLE can create a customized program drawing educational elements from one or more PALAZZI institutions, whether on the subject of culinary arts or hospitality (APICIUS, GANZO, FEDORA), fashion studies (FAST, FLY), contemporary Italian studies (SQUOLA), liberal arts (FUA), fine arts (F_AIR), digital imaging (DIVA), interior design or architecture (IDEAS), or a combination of topics.

What type of program do I wish to create? MINGLE divides the customized programs it offers into five categories:

Faculty Led - A program where a visiting faculty member designs and participates in the program as an advisor or as an instructor. Programs can be run off-site, using MINGLE to design and organize visits, and using MINGLE facilities for orientation, exams, and presentations.

Cultural Heritage - Academic programs that are offered both for credit and not for credit which explore many Italian cultural themes and can be designed either by a faculty member or client, or else can be selected from our vast repertoire of tours.

Faculty Development - Programs designed specifically for faculty and administrators that can be customized according to the issues and topics related to the rapidly changing landscape of globalized education.

Cooperative - Programs where students in the group take one class with their accompanying faculty member(s) and one class through MINGLE affiliated institutions.

Host - Programs where visiting faculty are given classroom space in which to teach. These programs are often external programs, using MINGLE facilities for orientation and presentations.

107 When do I want to run the program? Programs may be held at any time of the year. Most programs are held during our 3,4 and 6 weeks sessions in the summer (from mid-May to the end of August) and during the January intersession, when most students are likely to be on a break at their home institutions. Programs may also be run for short periods throughout the academic year.

What will be the duration of my program? Programs can vary in length from one week to twelve weeks.

How many students will participate? This depends on the financial parameters and academic objectives of the home and receiving institutions. In general, around ten to twelve students are needed for a program to run.

What will be the academic content of the program? This will depend on the academic needs of the home institution and if the program is for credit or not for credit. The program may include, but not be limited to: traditional credit courses, classes, seminars, lectures, guided visits and workshops. Some programs may benefit from the inclusion of a short-term service learning, volunteer or community service project.

What are the housing options? A wide variety of housing options are available to students and faculty. Our housing department can arrange accommodation in well-appointed apartments in the city’s historical center as well as in hotels. These options depend on the length of program, time of year and budget.

What other elements will my program include? Students and faculty will have full use of all institutional facilities including computer labs and printing facilities, wifi internet connection in all school buildings, free use of the school library and gym, as well as having the full support of our Student Life Department for arrival orientation, counseling and advising and access to our full program of extracurricular cultural and sporting activities. Additional services that can be incorporated into the program to complete the educational and cultural experience include: Meals: in association with GANZO cultural and eno-gastronomic association, MINGLE can provide faculty and students with a meal plan. Special welcome and/or farewell dinners are also an option to include in the program. Field trips: in collaboration with our Educational Field Trips department, made-to-measure culinary, art and cultural educational field trips can be incorporated into a visiting faculty’s course or offered in addition to the program. Airport pick-up and drop-off: As well as a meet and greet service at Florence airport, our housing department can also provide transport for students to the check-in destination. Health Insurance: MINGLE’s partner can provide comprehensive health insurance affiliated with many English- speaking doctors/institutions in Italy.

How much will the program cost? The cost of the program depends on a number of elements and the combination of services chosen according to the financial limitations and academic objectives of the institutions. In general, programs at peak times (summer) that do not align with PALAZZI’s academic sessions are likely to have a higher cost.

Who do I contact to discuss more details? Please write to [email protected] to discuss your personalized package.

108 EXAMPLES OF PAST AND CURRENT CUSTOMIZED PROGRAMS Please note: The following are examples of programs that have been customized with collaborating institutions. MINGLE works with each institution requesting a special program according to its educational and extracurricular needs.

An Educational Wine Tour Program Length: 10 days Program Location: Florence, Tuscany, Umbria, Piedmont, Veneto, Friuli Type of Program: Faculty Development Explore the Italian wine industry and its regional cultural practices during this intensive ten day course traveling through some of Italy’s most famous wine producing areas. Designed for hospitality faculty with some prior knowledge of wine expertise, this program will allow participants to enhance their knowledge of wine appreciation, learning directly from the wine producers themselves about the fundamental principles of winemaking and the wine business, including production systems, harvesting, the processing of grapes and winery organization. Throughout the week participants will have the chance to sample and compare various types of wine from Tuscany, Umbria, Friuli, Veneto and Piedmont.

Italian Language and Dante Program Length: 4 weeks Program Locations: Florence Type of Program: Cooperative This four week program offers an intensive study of Italian language and Italian literature. Students spend four days a week studying Italian in the mornings, followed by a lecture and discussion on Dante Alighieri in the afternoons. The course is complemented by several other activities, including a tour of the fresh food market with a professional chef, a cooking class featuring famous recipes from the region, as well as a day trip to the charming hamlet of San Gimignano followed by an afternoon wine tasting at a local vineyard. Students who study Italian in Italy find that their studies are all the more rewarding as they are able to use their newly attained knowledge on daily basis.

Book Project: Discover Mediterranean Coastal Living and Lifestyle Program Length: 7 weeks Program Locations: Florence and Northern Tuscany Type of Program: Cultural Heritage A unique seven-week program that combines writing, photography and publishing where students create a travel book focused on the Versilia region of Tuscany. This intensive program is open to students of all disciplines. The program is split into two sessions, each three weeks in length, spearated by an interim week. During the first session students will take classes to introduce them to the key concepts in writing and photography for publications. Following the first session, the students will spend their interim week on-site in Versilia, located in Northern Tuscany, where they will begin work on the final project – a travel book. During this week, students will collaborate with their instructors to develop, photograph and organize content for the book. The second session of the program will be based in Florence where students will polish their project while taking two more classes. Students will spend time examining writing styles, editorial techniques and the professional challenges of book publishing and production. Following completion of the program and project, students will receive a copy of the guidebook.

109 ENRICHMENT PROGRAMS

Palazzi offers through FUA’s academic areas several non-credit enrichment programs and classes for a specialized learning experience in addition to its for-credit academic sessions. These programs can be an option for continuing education learners as well as alumni associations planning excursions or to celebrate important occasions.

SHORT SEMINARS 1 and 2 day seminars are offered to students and the general public. These intensive courses are taught by professionals and provide a practical, skills-orientated focus on specific techniques and subjects.

When: Seminars are usually held on Friday-Saturday, from morning until afternoon or early evening, during regular academic sessions. Any FUA-enrolled student or the general public may signup for seminars.

Subject matter: Seminars are created to provide intensive approaches to specialized subject areas. Focus on the Made in Italy concept, creating feather accessories, the local food scene in Florence, writing about food- fashion-art, pinhole photography, and capturing the light of Florence/Tuscany are examples of regularly offered seminars.

ITALIAN FOOD AND WINE PROGRAMS FOR AMATEURS AT APICIUS

Culinary and Wine Programs for Individuals The following can be done as a single day experience or for an extended period of time, if desired; Cooking classes, wine appreciation, gastronomic walking tours, tours of cooking supply shops, meals in a Florentine restaurant with a culinary expert and dinners in private Tuscan homes.

Culinary Programs for Small Groups (minimum 2 participants) The following can be done in a day or for an extended period of time: Cooking classes and wine appreciation classes, visits to farms and markets, and lectures. See program packages above.

Customized Programs for Cuisine and Art Lovers What could be better than combining culinary art and visual art in Florence? Museum visits, lectures on Re- naissance Art and Cuisine, visits to farms and wineries, special market tours and dinners in the best restaurants with culinary experts. The most renowned Florentine Chefs along with Art Scholars will walk you through the Flo- rentine and Tuscan experience, teaching you the real “Italian Art of Living.”

Weekly Programs and 2-Week Programs Combine group and one to one instruction for cooking classes, wine appreciation, and Italian language classes to become a culinary expert.

Monthly Programs Combine cooking, wine appreciation and Italian Language in group classes and enjoy a month immersed in Florentine culture.

ITALIAN LANGUAGE AT SQUOLA SQUOLA offers several different combinations of language study, academic courses and the opportunity to participate in a professional internship experience.

Intensive Italian Program This is the core program that runs throughout the whole year. It is a morning course that combines language study, lecture and film series, and language through cooking in three-week modules.

Total Immersion Program Allows participants to intensify their classroom experience through an Italian home stay.

Italian Language, Food Culture and Society This combines the intensive three-week language module with a series of cooking and wine classes held at Api- cius International School of Hospitality

Italian Language and Internship This unique program combines language study with real-life application through a final internship. This program consists of two 3-week sessions of Italian combined with an internship experience in the final 3 weeks for those with no background in the Italian language. Students with at least 2 semesters of Italian language from previous studies may combine one session of Italian language and an internship in a 3-week period. Programs may be extended to further sessions.

110 PRE-COLLEGE HIGH SCHOOL PROGRAMS

Program Overview For higher learning institutions offering a pre-college program, this unique opportunity allows for high school students to participate in its cultural and academic offering. Students may select from an exciting range of courses and participate in weeklong cultural explorations in locations such as Rome, Sicily, and Florence as well as supervised afternoon activities such as sports and discovering the city of Florence. Courses are designed to prepare students for college entrance and the transfer of credits. Subjects include areas such as Italian language, food culture, digital photography, drawing, fashion design, art history, and the world of professional Italian soccer. Please keep reading for detailed descriptions of offered courses.

Program length The high school program is held in the summer over a 4 week period. The first week includes an in-depth cultural exploration of Italy through guided travel research. The final 3 weeks offer regular classes and activities at our facilities in the center of Florence.

EXAMPLES OF Courses Offered Food, Culture and Society Fashion Design Introduction to Digital Photography Florence Sketchbook Italian Language Introduction to Art History - From the Romanesque to Mannerism. The Italian Soccer Experience

Advantages of studying at Palazzi Summer Sessions Live-in Resident Assistant for counseling and assistance Field Trips Afternoon Extracurricular Activities such as sports and discovering Florence Culinary Exploration of Florence

ABOUT ACADEMIC COURSEWORK Courses are designed to prepare students for college entrance and the transfer of credits. Subjects include areas such as Italian language, food culture, digital photography, drawing, fashion design, art history, and the world of professional Italian soccer. Please keep reading for detailed descriptions of offered courses. This program is aimed at students wishing to design their own curriculum prior their enrollment in a College/University and transfer their credits. FUA offers full credits for US Universities for all coursework completed at an extra cost.

Classes are held Monday to Thursday, below are examples of class hours that may be offered: 9:00am – 11:00am 11:30am – 1:30pm 3:00pm – 5:00pm

Students are required to select 2 courses from the offered curriculum: • Total Academic Workload 60 hours (30 hours each course) • Add/Drop – Students are allowed to add/drop one of the selected classes by the 2nd day of classes • Courses will be activated with a minimum of 8 students. Students are requested to indicate an alternative.

ACCOMMODATION Student accommodation (half board) is located in the city center, a few steps from the Duomo, Ponte Vecchio, and Palazzi facilities. Students enrolled in our program are offered a safe and relaxing accommodation, fully equipped and monitored 24/7 by their live-in RAs (counselor). In some cases, depending on enrollment num- bers, housing in hotels may be an option.

DINNERS Students will alternate in groups to join some of the best restaurants in Florence exploring the culinary culture of Tuscany.

COUNSELING SERVICE FUA will provide for Summer High School students with counseling service through live-in Resident Assistant. On rotation, Counselors will be on call 24/7 for heal and safety emergencies, but also for counseling and general assistance.

EXAMPLES OF FIELD TRIPS:

Cultural Introduction to Italy: Tuscany (1 week) This experience offers an in-depth exploration of the villas, garden, parks, and seaside areas of Tuscany. Students will discover the unique locations in central Italy such as farms, marble quarries, medieval villages during this week of travel-study. Students will be on assignment as travel scholars exploring a cultural introduction to Italy

111 and will be led by a FUA professor.

Rome (2 days) This legendary capital of the Roman Empire and current political capital of Italy is one of the most visited cities in the world. Students will visit the Coliseum, Spanish Steps, the Forum, the Pantheon, the Trevi Fountain and St. Peter’s Basilica in Vatican City.

COURSES OFFERED

SCHOOL OF FOOD AND WINE STUDIES: Food, Culture and Society This course is targeted towards students with an interest in Italian food traditions, society, and culture. The main focus consists of what is generally defined as “made in Italy” culture and style in post-war Italy. Also covered are the relationships between Italian traditions, folklore and contemporary Italian society drawing from examples including festivals, food, tourism and economy, and the influence of foreign civilizations. Students will be asked to regard the subject of food outside of the context of ingredients and the procedures used to create a dish; we will instead examine a large scale context in which food is either featured as a main component or an integral element in cultural situations. Thus the student is asked first and foremost to observe the presented material across an anthropologic lens that roves over the entire Italian peninsula.

SCHOOL OF FASHION, ACCESSORY STUDIES AND TECHNOLOGY: Fashion Design This course is an introduction to creative design development and fashion design skills. Topics include: design processes of trend research, storyboard compiling, color story, fabric selection, draping design concepts, design innovation and the 2-D to 3-D development of creative ideas. There will be assigned projects in all of these areas. Students will also be introduced to the basics of fashion illustration. Students prepare for their design collections by exploring the roles of research, design development, and editing in the fashion design process. Em- phasis is placed on the application of design development, and editing in the fashion design process. Emphasis is placed on the knowledge of key fashion categories, markets, and price points.

SCHOOL OF DIGITAL IMAGING AND VISUAL ART: Introduction to Digital Photography This course will introduce students to the digital photography world with particular focus on updated techniques and how they can be incorporated into classic fine art photography. The course will explore the use of state-of-the-art computer software and techniques. The instructor will guide the student in learning to master photo computer software and how to control the scanning of a picture, transparency and negative to make a good quality digital print. Elements of photo composition and graphic design, photo history, and relationships with other art mediums will also be addressed during the course. FUA’s Digital Laboratory is equipped with the most updated computers, software and peripherals. Prerequisites: There are no mandatory prerequisites. Basic photography experience will be helpful. A digital camera of at least 3.0 mega pixels with an optical zoom lens 3X or more is required.

SCHOOL OF FINE ARTS: Florence Sketchbook This course is designed to take full advantage of the student’s unique experiences living and studying in the city of Florence. With on-site inspiration channeled into artistic creativity, students will draw on location at sites of historical significant and visual interest ranging from architectural masterpieces, landscape vistas and medieval streets to formal gardens, street markets and Renaissance fountains. Slide lectures will document the rich history of how Florence and its environs have attracted and inspired visiting artists for centuries. Students will develop individual sketchbooks with the aim of building up source material for future projects.

SCHOOL OF ITALIAN STUDIES AND LINGUISTICS: Italian Language Beginning This course develops basic conversation, reading and writing skills. Equal focus will be given to grammatical structures, vocabulary and conversation skills. Students will develop a vocabulary that will enable them to engage in simple but useful everyday conversations, thus enhancing and supporting their Italian experience. Emphasis will be given to oral expression of practical vocabulary and newly acquired grammar structures. This level is for absolute beginner students who have never studied Italian before.

SCHOOL OF LIBERAL ARTS: Introduction to Art History - From the Romanesque to Mannerism. This introductory course is aimed at students who have little or no background in the history of Western Art. Be- fore examining the beginnings of Renaissance art which took hold in Florence in the early years of the fifteenth century, students will be given a broad overview of Greek and Roman art and architecture the emulation of which is fundamental to understanding the cultural revolution of the Renaissance. Through on-site visits to medieval churches and palaces in Florence, students will early on become become familiar with the Romanesque and Gothic styles in which the first Renaissance painters, sculptors and architects had their roots and from which they were dramatically to diverge. Since site visits are a significant part of this course, the focus will be on Flo- rentine artists who will include: Masaccio, Donatello, Brunelleschi, Fra Angelico, Botticelli, Leonardo da Vinci and Michelangelo. By way of comparison consideration will also be given to other art centers in Italy such as Venice, Siena and Ferrara. As well as analyzing the style and subject matter of works of art, students will learn about the techniques of painting and sculpture and comparisons will be made with techniques in other countries in the same period, for example the use of oil paints in Flemish painting. Prerequisites: none

112 SCHOOL OF SPORTS AND HEALTH SCIENCES: The Italian Soccer Experience Saul Steinberg famously observed that it is impossible to understand America without a profound knowledge of baseball. The same could be said for Italy and soccer; for many ‘calcio’ and Italian society are inextricably intertwined and “the beautiful game” is never just a game. This course traces the history of Italian soccer and the personalities - players, trainers and managers - who have shaped the game. The technical aspects of Italian soccer - rules, tactics, strategies, psychology, and training - will be explored during the training hours. A field trip to the Coverciano museum of soccer and the world-renowned coaching school forms an integral part of the course.

AFTERNOON ACTIVITES Mondays - Wednesdays - 6:00pm to 8:00pm

Sports: It’s already a proven fact that exercise is good for you on multiple levels. First and most obvious is that physically challenging oneself leads to a healthier and fitter body. The endorphins produced during a work-out is emotionally motivating. Isn’t it true that after the burn and sweat you always feel happier and more energi- zed? Participating in various sporting activities can also help emotionally/spiritually. Taking the time to jog, swim, kick or jump allows you to clear your mind. Focusing on the physical routine elimi- nates outside distractions and cultivates an inner peace. We want to provide our students with a safe, friendly, monitored environment. Vol- leyball, basketball or football (soccer) is offered as group activities. For the solo athlete who wants to strap on his headsets and run like the wind, no worries. There’s a traffic free zone for you.

Discover Florence: These tours are designed to broaden students’ Italian experience through a wide range of cultural activities focusing on a variety of subjects that have shaped historic and contemporary Italian culture. We are going to visit the hills around the city, but the walks will include experiences on such topics as food, arts, ancient and artisanal crafts and historical parks of Florence. These activities, beyond providing fun and relaxing moments, will deepen students’ understanding of the culture and physical surroundings they encounter during their period of study in Italy. The first walk will start with a visit to an ice-cream lab in the center of Florence, with the aim to educate students about the differences between good, healthy ice-cream and the bad ones. Just to give and example, another walk will take students to a goldsmith lab, where they will have the possibility to admire the production of a unique handmade ring and to learn the traditional techniques of processing gold. The walks will extend to incredible journeys through Florence, unveiling the modernity and other secret stories of the city.

PLEASE NOTE:

CUSTOMIZED HIGH SCHOOL PROGRAMS Programs can be customized according to areas of study, cultural activities, and times of the year. Please write to the MINGLE contact found in the contact sheet at the end of this manual.

113 PALAZZI IN THE COMMUNITY In addition to Palazzi’s academic members, its In the Community members involve students in internships, volunteer opportunities, and services to its faculty, students, and the general public.

CCIS - SQUOLA CAMPUS CCIS offers a rich program of cultural events and activities throughout the year for both students and the general public.

Conferences Every November, FUA and SUNY Stony Brook host a themed multidisciplinary conference at the SQUOLA facilities. Past themes have included Futurism, Cultural Integration and the Digital Renaissance and have gathered academics and professionals from both the US and Italy. For more information on organizing a conference at our facilities with catering services, please contact [email protected].

Afternoon Lecture Series The CCIS lecture series is part of the intensive language program and is also open to the general public. Every Monday at 12:00 the CCIS offers a short lecture and discussion on a current cultural, social or political theme followed by discussion. Please consult the event calendar as the same lecture is often offered both in English and Italian.

Afternoon Film Series The CCIS film series is part of the intensive language program and is also open to the general public. Italian films are shown weekly with a commentary in an amphitheater-style auditorium. Please consult the calendar for film titles and synopsis.

Conversation Exchange with UNIFI SQUOLA has partnered with the Italian state university Università deli Studi di Firenze for conversation exchange projects between international and Italian students during the Fall and Spring semesters. In addition, conversation exchange opportunities for all FUA students regardless of major/study are available throughout the year through the Student Life Department.

Volunteer Initiatives Students taking Service Learning courses at SQUOLA, are enrolled in the 12-credit semester, or sign up for a volunteer position through the Community Service department at FUA are involved in diverse areas of cultural integration. SQUOLA-specific volunteer opportunities may include, but are not limited to, collaborating with state schools for children, centers for the elderly, pro-animal associations, environment organizations (Legambiente) as well as diverse NGOs.

CORRIDOIO FIORENTINO AT DIVA & IDEAS CAMPUS

Corridoio Fiorentino is a mirror where Florentine Artists and students attending DIVA – Digital Imaging and Visual Arts reflect their perception of contemporary art and share it with the city of Florence.

Group and solo exhibits are meant to communicate a contemporary vision of Digital Arts and involve the community with the DIVA mission of interpreting and teaching arts through interactive digital media.

The Corridoio Fiorentino provides a physical venue and online presence for current and past exhibits created by established and emerging photographic artists through the assistance of Digital Imaging and Visual Arts and Florence University of the Arts.

Corridoio Fiorentino is to serve Career Development Students, Faculty and professional artists in the field of digital imaging by preserving, collecting, exhibiting, and fostering the understanding of works of art, at the highest possible gallery of scholarly standards.

Corridoio Fiorentino is dedicated to putting its collections on view in DIVA and by loan elsewhere, as well as borrowing works of art for exhibition in DIVA. As its collecting field is narrow in comparison to the world’s art, the Gallery strives to supplement its own works with exhibitions of material from other times and other cultures. At the same time balance is sought with exhibitions that illuminate and reinforce its own collections. The highest standard of scholarship, maintenance, installation, and interaction with the public all contribute to this critical role.

Corridoio Fiorentino’s role as a gallery and exhibition space housed within DIVA and FUA is dedicated to: fostering and understanding of works of art on a broad spectrum from advanced research conducted both at DIVA in the Visual Arts and its curators, to the dissemination of knowledge to its visitors and to the widest possible student and the Florentine public, the Gallery is an educative institution.

The Gallery also collects materials for research related to its collections, as well as the history and appreciation

114 of art in general. The Gallery recognized that not only the dissemination of information but the enhancement of the aesthetic experience are essential to fostering understanding of works of art. Ancillary programs furthering its aesthetic role, such as music and changing multimedia displays are part of the Gallery’s mission at the inception date April 12th, 2012.

Trustee policy allows the Gallery to accept, in addiction, other significant works of art in conjunction with major donations in the primary areas of Corridoio Fiorentino’s collections. f_air -florence artist in residence - SCHOOL OF FINE ARTS CAmPUS

About F_AIR The acronym A.I.R. is a worldwide reference to programs that allow artists to dwell in sites, usually, but not necessarily, away from their native surroundings, either for a short or long period of time. During this timeframe, the artist carries out solely artistic projects and gets to know an alternative reality that is only possible away from home. F_AIR and FUA School of Fine Arts offer the first artist in residence program in Florence for Italian and international artists. Florence has always been inspiring for artists and intellectuals from all over the world: they have flocked to its streets and museums, breathed in the same air of masters of the past, and have sought to recreate the same magic. The era of the artist who worked in isolation, moved by his/her own genius, is over. In recent times, the open streets and squares of both metropolitan cities and small towns have become the perfect place to learn and experiment. Contemporary art calls for participation and sharing, and artist in residencies are the expression of our times and the perfect means to practice these approaches. F_AIR is at the forefront of the contemporary art system and invites artists to reside within the school premises either for a semester or for the three months of summer sessions. During the stay, the artist will learn to interpret the city and its surrounding through the expressive means of their art. They will exchange ideas with students, with fellow artists in town, and with professionals within the art world. They will work both as artists and academic professors and by the end of their stay they will present their project at a solo exhibition.

F_AIR Art Gallery The art gallery at F_AIR is the brand-new space and concept for contemporary art in Florence. Creativity and enthusiasm are its genius loci, as the place used to be a theater for musicals and comedies. F_AIR and FUA School of Fine Arts want to keep alive the spirit of the place, and its present appearance is designed maintain its special atmosphere. F_AIR’s gallery space is divided in three large vaulted bays whose arches are outfitted with adjustable dimming lights. The gallery floor is cut by a transversal line of LED lighting for the double purpose of addressing the working areas of the FUA Fine Arts department and to emphasize F_AIR’s conceptual approach to transversality between the arts, languages, and issues. The LED lighting leads directly to the open courtyard around which unfold F_AIR’s studios for painting, sculpture, ceramics, mixed media, and the artist’s apartment. F_AIR alternates thematic exhibitions including works and projects by renown artists from Italy and abroad, by emerging artists, as well as projects by promising art students. Solo shows are dedicated to a yearly gallery guest artist. The gallery is tuned to the global artistic panorama and plays an important role within the reality of contemporary Florence. For this reason, the gallery at F_AIR has a strong commitment towards the interpretation of today’s most compelling issues and explores them through the practice of art and curated exhibitions.

The Resident Artist at F_AIR Young artists, between 28 and 35 years old, are invited to participate. Artists who understand the importance of participation and sharing as a fundamental step in the process of creating art, and who are eager to experience a world without boundaries. Artists who are willing to lecture and to work in our spaces, in close contact with students and faculty, who constantly seek to overcome the daily obstacles and difficulties.

Academic and Non-Credit Service Learning Academic internships and non-credit service learning opportunities are available at F_AIR to enrolled Palazzi students.

115 FEDORA - apicius school of food & wine studies campus

About Fedora and Fedora in the Community Ganzo opens a new space at Fedora to interact with the Florentine community. Fedora is the pastry shop open to the public, operated by the students of the Baking and Pastry Department at Apicius International School of Hospitality, academic member of Palazzi Florence Association for International Education. Located at the Palazzi via Guelfa location along with Apicius School of Food and Wine Studies, the pastry shop is a part of the Apicius campus facilities and is open to the public during daily hours of operation. The selection of products available to the public is decided and prepared by the students under the supervision of the Pastry Faculty.

What’s baking at Fedora? Fedora features baked goods and pastries, freshly prepared on-site by Apicius students and faculty. Produced items are the delicious results of the Baking and Pastry Department and range from chocolates to breads, unique sugar work and confectionary art, cookies and petit fours, lunch and dinner menu desserts, breakfast and tea time items, mousses, Bavarian mousses, traditional gelato and sorbet as well as cutting edge and contemporary preparations such as gelato with liquid nitrogen.

Student Academic Involvement The production labs are closely linked to baking and pastry academics and supply the Apicius’ cultural association Ganzo, where culinary students operate the fully serviced restaurant. Pastry students manage the weekly dessert menu of Ganzo’s kitchen. The focus of baking and pastry learning is Italian and international and is applied to both the Fedora shop and the Ganzo restaurant menu. Therefore, in addition to the learned principles of pastry operations, students also dedicate significant time to the art of plating and presentation.

Get involved as a volunteer! All Palazzi students can get involved at Fedora. Individuals with a passion for the world of baking and pastry and wish to experience it professionally may sign up for volunteer positions. Not only do we proudly feature our academic team of students and faculty from the Baking and Pastry Department but Fedora, like fellow Palazzi In the Community members – F_AIR, FLY, and Ganzo – is a window to the local community in Florence. It is a space where volunteers can open up to the public the cultural mission of Palazzi through gastronomy, by sharing the true flavors of Florence beyond cultural stereotypes.

Operations, Faculty, Facilities Students learn in a professional environment and are involved in all operations in baking and pastry production – ingredient selection and orders, food cost, European HACCP standards of hygiene control, product packaging, customer service and communications.

The faculty members are professional pastry chefs coming from backgrounds at 5 star hotels, Michelin-starred restaurants, and culinary award winners.

Fedora facilities include classroom/lab spaces for learning and are equipped to offer professionally prepared baked goods and pastries of the highest quality. Facility equipment includes a sheeter machine, mixing machine, static oven, convection oven, flash freezer, refrigerators, freezer, induction burners, ice cream machine, liquid nitrogen prep tools for gelato, sugar lamp, and chocolate machine.

FLY FASHION LOVES YOU - fast campus

About FLY and FLY in the Community FLY - Fashion Loves You is the store for vintage and handcrafted clothing and objects operated by FAST Fashion and Accessory Studies and Technology, an academic institution of Palazzi Florence Association for International Education. FLY is located in a sleek, minimalist space at the FAST Palazzo della Giostra campus in Borgo Pinti along with the fashion department facilities. It is a link of creative expression and exchange between the city and the classroom, between our students and the local community.

Shopping at Fly At the FLY store one can find vintage and selected second-hand clothing, purses, accessories, and jewelry as well as unique handcrafted pieces crafted by our students. Unconventional items, unique pieces, and handcrafted objects can also be found in the space. The store seeks to narrow the gap between fashion in classroom and on the streets, and its Borgo Pinti location is a perfect fit for the neighborhood considering the presence of vintage and boutique fashion stores in this street.

Student Academic Involvement FLY is the heart of FAST and its academic activities and mission. FAST seeks to re-polish Florence’s past and present importance in Italian fashion as well as to bring back the handcrafted “lost arts” – straw, leather and knit products – of the city’s local fashion economy. The store space allows for students to grasp issues of fashion marketing, targets, store management, sales strategies in addition to fashion design. Semester internships such as Store Retail and Management are held at FLY in order to foster student involvement in a professional

116 environment and interaction with the local community. This is a place where students’ fashion aspirations came true by offering to the public what they create.

FLY For Fashionable Causes FLY is a non-profit store. All proceeds are collected in scholarship funds for Career Development programs in Fashion or Accessory Design.

Volunteering at FLY: All Palazzi students can get involved at Fly. Individuals with a passion for the world of fashion and accessories and wish to experience it professionally may sign up for volunteer positions. Fly, like fellow Palazzi In the Community members – F_AIR, Fedora, and Ganzo – is a window to the local community in Florence. It is a space where volunteers can open up to the public the cultural mission of Palazzi through fashion, by sharing the styles of Florence beyond cultural stereotypes.

GANZO - Cultural and Gastronomic Association what’s Ganzo? Ganzo is a non-profit cultural entity created for and run by the students of Apicius School of Food and Wine Studies at Palazzi Florence Association for International Education. It is a project meant to promote integration in Florence, and to encourage and facilitate the communication between students and the city.

Student Academic Involvement Apicius School of Food and Wine as well as Hospitality students and faculty oversee the daily operations of Ganzo. Principles and practical applications of front/back of the house management, professional restaurant preparation, professional beverage management, and customer relations are practiced through internships integrated into the academic program of study.

What can other students do for Ganzo? Ganzo is based on volunteer work, so help us to make it successful! Palazzi students can volunteer any time and you’ll enjoy a family meal with the staff! Students can participate at the events, assist the advisory board team with organizing events, as well as help with public relations. Students can help with restaurant activities and special events. Assist the professional team of Chefs with the catering services offered by the restaurant area. And lastly, students can help with the reception and organization: you will assist the professional staff of Ganzo with different hospitality services including hosting and waiting.

Meal Plans The public, Palazzi students, staff, and faculty may purchase Ganzo meal plans that can be used everyday, all day long! Meal plan holders may use vouchers at Ganzo all day until 8:30PM. Each voucher includes: Lunch: (1 voucher): 12:00- 3:00PM (last orders taken at 2:30pm); 1 main dish, freshly baked bread, and water. Afternoon meal: (1 voucher): 3:00- 6:00PM - panini and salads, freshly baked bread, and water. When there are special dinner events and the regular dinner menu is unavailable, the afternoon meal will be extended to 7:30pm (last orders taken at 7:00PM). Dinner: (2 vouchers): 7:00PM- 9:00PM (last orders taken at 8:30PM); 1 main dish, freshly baked bread, 1 appetizer or dessert, and water. Brunch: (2 vouchers): every Saturday from 12:00PM until 3:00 PM. Special themed dinners: (4 vouchers): These dinners take place on designated Thursdays each month and feature multi-course dinners.

Please note: Wednesday Aperiganzo and AperiArt do not require vouchers, the regular purchase of a beverage includes the buffet. Vouchers CANNOT be used for wine or alcohol. Vouchers must be signed by the student to be valid. Vouchers are for personal use only and cannot be transferred to another student.They are non- refundable and cannot be replaced if lost or stolen. Vouchers are divided according to a monthly expiration and must be used in a timely manner. Vouchers cannot exceed the amount permitted for each meal.

What else does Ganzo offer other than regular lunch and dinner service? You can discover many sides to Italian cuisine and wine culture at Ganzo! See below for details:

WEDNESDAYS: Every Wednesday Ganzo offers APERIGANZO: Social event to interact with the community, faculty, and students. Buffet of gourmet foods made in house from 6:00PM to 10:00 (no vouchers can be used). Certain Wednesdays transform into APERIART, where the regular aperitivo takes a creative turn by featuring art show openings.

THURSDAYS: Special themed multi-course dinners with wine pairing are organized on several Thursdays throughout the semester. Dinners are based on a theme and can be paid with 4 vouchers.

LITERARY AND CULTURAL MEETINGS: Throughout each academic session, book presentations, Blending newsletter

117 and magazine presentations, lectures, and seminars will be offered to all students. Please check the Ganzo calendar for dates and further information.

See Ganzo calendar of events for dates and times. Ask a staff member for a copy of the calendar to see events details and menus.

Location

Via dei Macci 85r 50122 Firenze +39055241076 fax +39 055243208 / www.ganzoflorence.it Manager: Paul Salmeri, [email protected] Monday through Saturday 12:00PM - 12:00AM

GREENMAPPED SERVICE LEARNING - fua/ISB campus

Greenmapped Service Learning is an initiative of the International Schol of Business for integrating students within local economies. It involves projects such as implementing service learning components to academics and professional experiences beyond the classroom.

INGORDA for Florence Campus Publishing - fua/j school campus

Mission The publishing operations of PALAZZI and its member institutions are located at Ingorda for Florence Campus Publishing. It was established in 2008 with the primary objective of providing a viable publishing counterpart to Palazzi’s academic vision. Ingorda’s purpose is directly related to the meaning of its name. Voracious or greedy in English, Ingorda refers not only to food but to all areas of life, culture, and knowledge. Its mission is to put into print infinite topics for voracious readers who are hungry to learn. Coincidentally, the first series of Ingorda books are cookbooks and food/wine guides, produced for Apicius International School of Hospitality and characterized by the discovery of true Florentine taste by revealing to the reader the hidden culinary corners of the city. Expansion in the areas of travel guides, books on art, and textbooks have added new dimensions to Ingorda Publishing Services that will continue to grow with innovative ideas, concepts, and initiatives.

Ingorda Services

• Editorial and publishing services to PALAZZI related literature. • Publishing house affiliated with the PALAZZI first year professional studies certificate in publishing where students are involved in the production of specialty books in the areas of art, gastronomy, and fashion. • University press offering textbooks services to PALAZZI academic institutions as well as independent authors and institutions. . • Services and consultation for specialty books in the areas of gastronomy, art, travel and more offered to individual and institutional authors.

Ingorda books can be purchased online, at Palazzi front desks, or at local Florentine bookstores.

118 Student Life and Development Department

STUDENT LIFE AND DEVELOPMENT, STUDENT SERVICES Student Life and Development Department offers counseling, advising, health care referrals, emergencies, and extracurricular activities to all students enrolled at Palazzi. We are available to provide guidance to help all students acclimate to their new life in Florence. All aspects of life outside the classroom are covered (from shopping, to cultural stereotypes to the various phases of culture shock).

• Health care (physical or mental) referrals and assistance is also provided. • Emergency Services: Emergency assistance is provided 24hrs. If students need help they can contact us immediately via the special hotline. • Student Services is an intregal part of the Student Life and Development Department. The wide range of activities offered are led by Palazzi faculty and administrators. The activities give the students a direct link to better understanding and appreciating the Italian culture.

Students can take advantage of day-to-day counseling during the regular office hours of the SLD department housed at the Palazzi Ramiro de Montalvo campus in Via Oriuolo.

Office Hours: Monday- Thursday 9:00am-6:00pm, Friday 9:00am-3:00pm by appointment.

Student Services Extracurricular Activities The SLD Student Services team offers culturally engaging extracurricular activities every day of the week at no extra charge unless specified (for example, a daytrip or city walk involving tastings, etc.)

• La Palestra and Sports Time: A workout room offering classes and equipment is open to all students at the Corso Tintori campus. Group sports activities such as soccer are offered on Monday nights. • Connecting Cultures: Three Tuesday sessions offering insight into Italian culture and students’ personal growth, as well as conversation exchange signups with Italian speakers. • Community Service: Throughout the year students can volunteer in various Florentine associations that work in the social or cultural sectors. • Italian Family Club: Through the Italian Family Club, the students will closely interact with their “adoptive” family members, while discovering and observing their unique habits and customs. • Music & Cinema: A creative outlet offered on Wednesdays for music and movie lovers. Express yourself musically at a professional recording studio or enjoy exclusive showings of Italian cinema classics and contemporary films. • Blending: Student-produced monthly newsletter and semesterly magazine. • City Walks: Get off the beaten path and discover the hilltop views, hidden corners, and the specialty bottegas and laboratories of Florence on Fridays. • ART ACTIVITES: Arty Fridays activities involving contemporary art visits and film showings, exhibitions of prominent and up-and-coming artists as well as those of the current artist-in-residence at F_AIR.

Educational Field TrIPS EFT is the department of Educational Field Trips offering to all FUA students unique opportunities to make significant contact with Italian culture, gastronomy, history, and landscapes.

Mission The mission of the cultural association EFT is to offer international students who are studying in Florence the opportunity to discover Italy and its culture by participating in field trips. Which have a strong didactic structure and that are led by an academic. Although the primary focus remains Italy, we have subsequently added trips to key cities elsewhere in Europe. We offer trips which are compatible with a student’s budget, while offering the most comfortable accommodations and travel arrangements (three and four star hotels, private chartered buses and sleeping car cabins on overnight trains). We have included in each trip academic activities (including professionally, guided museum visits, on-site talks with specialists or lectures by academics) along with leisure time. The balance of these activities creates a stimulating, enjoyable and informative cultural experience for students.

Examples of past and current Field Trips

Day Trips take place in locations such as the seaside towns of Cinque Terre, the Renaissance town of Pienza where Tuscany’s most famous cheeses are produced, and Parma and Modena for prosciutto and balsamic vinegar tastings with producers.

Weekend Trips are usually held over three days in destinations such as the Amalfi Coast, Barcelona, the spa towns of Southern Tuscany, Assisi and Perugia, Piedmont, and the Carnevale in Venice.

119 Housing

The Housing office is pleased to facilitate the housing arrangement process for students. We do not own or lease apartments but work as a facilitator to assist students find accommodation during their stay in Florence. the Housing office’s objective is to facilitate the students’ study abroad experience. students are not obliged to secure housing through the Housing office. students choosing to secure housing independently must notify the admissions office. For those who prefer to live with a family during their stay, the school will select a family according to your personal profile Form (family form).

Rental, Deposit and Check in/out Information: The rental period begins one day before the program start date and ends one day after the last day of class. A security deposit must be paid at application. Students will be responsible for any damages to their apartment or its furnishings and will have all damage costs removed from their security deposit. Deposit refunds must be made in either cash or via bank wire, depending on availability, by the check-out date. Check-in time is only from 10am to 7pm on check-in day. For any arrivals outside that time, the student must contact the housing coordinator prior to arrival. Check- out time must be no later than 12 (noon) on check-out day.Students will not be allowed to check into their apartments before the check-in date or to check out of their apartments after check-out date. The Housing office makes every attempt at placing students according to any needs they might have.

Housing Location: Students studying at Palazzi member institutions are housed in apartments throughout the historic center of Florence. the Housing office will complete assignments only for students who request housing within the designated deadline. Housing requests received after the application deadline will not be honored. in addition, the Housing office reserves the right not to accept requests that are received when no more apartments are available. in this case, students will be notified and instructed to select another housing option. in the case of no further availability, the Housing office will be available for further consultation.

Housing Assignments and Availability: Apartments will be assigned on a first served basis according to availability. Depending on their request, students will be assigned to a single or shared bedroom in a furnished apartment that will be shared with other palazzi students. if a student request cannot be honoured due to space limitations, the student will be assigned according to availability. students will not be able to choose their apartment or change roommates. all roommate requests must be specified on the housing request form.

Apartment Description: The apartments are fully furnished and fully functional. The standard layout of the apartments consists of multiple bedrooms, multiple bathrooms (variable), kitchen, living/dining room space. The bedrooms range from single bedrooms for one occupant (limited supply) to triple bedrooms, with the occasional quad space. shared bedrooms imply from 2 to 4 occupants. There will also be sufficient closet space to accommodate a reasonable amount of clothing and luggage. a very limited number have only one bedroom, and some have more than 3 bedrooms. in most shared apartments, students number 4-6. In limited supply, housing in residences can be arranged, dormitory style, and can house 14-16 students. In some cases, coeducational housing can be provided/arranged, however, prior to coeducational arrangements, permission must be granted by the school and/or students’ parents/guardians. students in any housing system will be sharing the apartment with other students, as there are no studio apartments available (unless by special request – monthly rental rates do increase for this option, so please check with the Housing office for complete details). Kitchens are all fully functional, with sufficient utensils, plates and glasses per number of occupants. Also included are refrigerators, ovens, stoves, basic cookware. We advise that students bring their own towels. Although apartments are of the same standard and have similar facilities, no two apartments are alike. They are not all located in the same building, but are all within walking distance to our campuses or the nearest bus route. Stu- dents may choose half board (breakfast and dinner) or breakfast only.

Homestay: Typically the homestay option offers a single room; however double rooms are available upon specific request and depend on availability. Bed linens are provided by the host family. Adequate clothing and luggage storage space will be provided. We recommend that students bring their own set of towels with them, although they have been provided in the past. Depending on the family, kitchen use may be permitted. Hosts don’t always live in the direct center of town, although arealways located near a public transportation option. Bus rides will be 10-15 minutes to reach school.

Pick-up Services: Students arriving in Pisa or Florence may request Pick Up Service. To request this service, preference must be specified on the Payment Enrollment Summary. Please note: Arrival date and time must be communicated to Palazzi at least two weeks prior to arrival.

Health Disclosure: If the student has a medical condition or disability that you would like to disclose to the Hou- sing office, and which requires specific attention, please let us know either via email or on the housing application form.

To secure student living arrangements in Florence, please fill out the Housing request Form and personal profile included in the application Form and mail it to the admission office by the application deadline.

120 ACADEMIC CALENDAR YEAR 2012 - 2013

FALL SEMESTER 2012 Classes are held Monday Through Friday

Wednesday, August 29 - Students arrive Thursday, August 30 - Orientation Friday, August 31 - Orientation Monday, September 3 - Classes start Mon.-Fri., October 15-19 - Mid-term exam week Mon.-Fri., October 22-26 - Fall Break Monday, October 29 - Classes resume Mon.-Fri., 10-14 December - Final Exams Friday, December 14 - Last day of class Saturday, December 15 - Housing check-out

Holidays Thursday, November 1

FALL SHORT PROGRAM SESSIONS 2012 Classes are held Monday Through Friday

SESSION A

Thursday, September 27 - Students arrive Friday, September 28 - Orientation Monday, October 1 - Classes Start Friday, October 19 - Classes End Saturday, October 20 - Housing check-out

Mon – Fri. October 22-26 Intersession

SESSION B

Thursday, October 25 - Students Arrive Friday, October 26 - Orientation Monday, October 29 - Classes Start Friday, November 16 - Classes End Saturday, November 17 - Housing check-out

SESSION C

Sunday, November 18 - Students Arrive /Orientation Monday, November 19 - Classes Start Friday, December 7 - Classes End Saturday, December 8 - Housing Check-out

Holidays

Thursday, November 1

INTERSESSION 2013 Classes are held Monday Through Friday

Thursday, January 3 - Students arrive/Orientation Friday, January 4 - Classes Start Monday, January 21 - Last day of class Tuesday, January 22 - Housing check-out

121 SPRING SEMESTER 2013 Classes are held Monday Through Friday

Wednesday, January 23 - Students arrive Thursday, January 24 - Orientation Friday, January 25 - Orientation Monday, January 28 - Classes start Mon.-Fri., March 11-15 - Mid-term exam week Mon.-Fri., March 18-22 - Spring Break Monday, March 25 - Classes resume Mon.-Fri., May 6-10 - Final Exams Friday, May 10 - Last day of class Saturday, May 11 - Housing check-out

Holidays

Monday, April 1 Thursday, April 25 Wednesday, May 1

SPRING SHORT PROGRAM SESSIONS 2013 Classes are held Monday Through Friday

SESSION A

Thursday, January 3 - Students arrive/Orientation Friday, January 4 - Classes Start Monday, Jan. 21 - Last day of class Tuesday, January 22 - Housing check-out

SESSION B

Thursday, January 24 - Students arrive Friday, January 25 - Orientation Monday, January 28 - Classes Start Friday, February 15 - Last Day of class Saturday, February 16 - Housing check-out

SESSION C

Thursday, February 21 - Students arrive Friday, February 22 - Orientation Monday. February 25 - Classes Start Friday, March 15 - Classes End Saturday, March 16 - Housing check-out

Mon- Fri., March 18-22 - Intersession

SESSION D

Thursday, March 21 - Students Arrive Friday, March 22 - Orientation Monday, March 25 - Classes Start Friday, April 12 - Classes End Saturday, April 13 - Housing check-out

Holidays:

Monday, April 1 Thursday, April 25 Wednesday, May 1

122 ACADEMIC SUMMER 2013

3-WEEK SESSIONS Classes are held Monday Through Friday

SUMMER I

Sunday, May 12 - Students arrive (after 4:00PM) Monday, May 13 - Orientation/Final Registration Tuesday, May 14 - Classes start Friday, May 31 - Classes end Saturday, June 1 - Housing check out (by 10AM)

SUMMER II

Sunday, June 2 - Students arrive (after 4:00PM) Monday, June 3 - Orientation/Final Registration Tuesday, June 4 - Classes start Friday, June 21 - Classes end Saturday, June 22 - Housing check out (by 10AM)

SUMMER III

Sunday, June 23 - Students arrive (after 4:00PM) Monday, June 24 - Orientation/Final Registration Tuesday, June 25 - Classes start Friday, July 12 - Classes end Saturday, July 13 - Housing check out (by 10AM)

SUMMER IV

Sunday, July 14 - Students arrive (after 4:00PM) Monday, July 15 - Orientation/Final Registration Tuesday, July 16 - Classes start Friday, August 2 - Classes end Saturday, August 3 - Housing check out (by 10AM)

4-WEEK SESSIONS Classes are held Monday Through Friday

SUMMER V

Sunday, May 5 - Students arrive (Rome) Monday, May 6 - Orientation Mon.-Sun., May 6-12 - Cultural Introduction to Italy Sunday, May 12 - Students arrive in Florence Monday May 13 - Orientation/Final Registration Tuesday May 14 - Classes start in Florence Friday, May 31 - Classes end Saturday, June 1 - Housing check out (by 10AM)

SUMMER VI

Sunday, May 26 - Students arrive (Rome) Monday, May 27 - Orientation Mon.-Sun., May 27-June 2 - Cultural Introduction to Italy Sunday, June 2 - Students arrive in Florence Monday, June 3 - Orientation/Final Registration Tuesday, June 4 - Classes start in Florence Friday, June 21 - Classes end Saturday, June 22 - Housing check out (by 10AM)

SUMMER VII

Sunday, June 16 - Students arrive (Rome) Monday, June 17 - Orientation Mon.-Sun., June 17-23 - Cultural Introduction to Italy Sunday, June 23 - Students arrive in Florence (after 4:00PM) Monday, June 24 - Orientation/Final Registration

123 Tuesday, June 25 - Classes start in Florence Friday, July 12 - Classes end Saturday, July 13 - Housing check out (by 10AM)

SUMMER VIII

Sunday, July 7 - Students arrive (Rome) Monday, July 8 - Orientation Mon.-Sun., July 8-14 - Cultural Introduction to Italy Sunday, July 14 - Students arrive in Florence (after 4:00PM) Monday, July 15 - Orientation/Final Registration Tuesday July 16 - Classes start in Florence Friday, August 2 - Classes end Saturday, August 3 - Housing check out (by 10AM)

6-WEEK SESSIONS CLASSES ARE HELD TUE, WED & THU PLEASE NOTE: students can also select classes from 3-week schedule (Monday through Friday)

SUMMER A

Sunday, May 12 - Students arrive/Final Registration Monday, May 13 - Orientation Tuesday, May 14 - TUE, WED & THU Classes start Thursday, June 20 - TUE, WED & THU Classes end Friday, June 21 - Mon though Friday Classes end Saturday, June 22 - Housing check out (by 10AM)

SUMMER B

Sunday, June 23 - Students arrive (after 4:00PM) Monday, June 24 - Orientation Tuesday, June 25 - TUE, WED & THU Classes start Thursday, August 1 - TUE, WED & THU Classes end Friday, August 2 - Mon though Friday Classes end Saturday, August 3 - Housing check out (by 10AM)

12-WEEK SESSIONS/SUMMER SEMESTER CLASSES ARE HELD TUE, WED & THU PLEASE NOTE: students can also select classes from 3-week schedule (Monday through Friday)

Sunday, May 12 - Students arrive Monday, May 13 - Orientation /Final Registration Tuesday, May 14 - TUE, WED & THU Classes start Thursday, August 1 - TUE, WED & THU Classes end Friday, August 2 - Mon though Friday Classes end Saturday, August 3 - Housing check out (by 10AM)

1-WEEK SESSIONS CLASSES ARE HELD SUNDAY THROUGH SATURDAY

SUMMER C

Sunday, May 5 - Students arrive (Rome) Monday, May 6 - Orientation Mon.-Sun., May 6-12 - Cultural Introduction to Italy Sunday, May 12 - Classes end

SUMMER D

Sunday, May 26 - Students arrive (Rome) Monday, May 27 - Orientation Mon.-Sun., May 27-June 5 - Cultural Introduction to Italy Sunday, June 2 - Classes end

SUMMER E

Sunday, June 16 - Students arrive (Rome) Monday, June 17 - Orientation

124 Mon.-Sun., June 17-24 - Cultural Introduction to Italy Sunday, June 23 - Classes end

SUMMER F

Sunday, July 7 - Students arrive (Rome) Monday, July 8 - Orientation Mon.-Sun., July 8-14 - Cultural Introduction to Italy Sunday, July 14 - Classes end

PROMOTIONAL MATERIAL

Specific promotional material on all of our institutions and services are available upon request:

• Brochures of all FUA institutions and their relative program descriptions • Academic Catalog, updated once a year • Palazzi Summer Programs, updated once a year • Short & Quarter Programs, updated once a year • Brochure TuttoToscana Special Fall Short Program, updated once a year • Brochure High School Programs, updated once a year • Brochures Summer special highlight programs and session.

125 A GUIDE TO ENROLLMENT PROCEDURES

PALAZZI is committed to working directly, step by step, with its affiliate partners to ensure a comprehensible and efficient approach to guiding students and their home institutions through the enrollment process. This guide does not reflect specific timelines but summarizes the procedures enacted from student enrollment to releasing grades upon completed studies. These are general guidelines for student enrollment; please refer to your specific affiliate contract for the exact conditions regarding the information below as well as for program cancellation policies. Specific information regarding the academic policies, period of study, and student conduct may be further consulted in our official Academic Handbook as well as in the introduction to the Academic Catalog.

PHASE 1: PRE-ARRIVAL

Course Selection and Enrollment Students make their course selections guided by their study abroad offices and if necessary their academic departments. The application form, which also includes housing requests, is sent to PALAZZI by the home institution before the deadline indicated for the specific academic session. When signing the application form, students should be aware that they are agreeing to abide by PALAZZI’s policies on Student Conduct and Academic Policies, which are specified online and can be consulted at any time at a link provided on the application form. Applications are considered on a rolling basis. Classes are small and space is limited. Please refer to the application form for specific applicant criteria.

Application Receipt and Tuition Payment Procedures Once all applications are received, the PALAZZI (FUA/APICIUS) Financial Office will invoice the home institution 30 days prior to the program start date. Payment should be completed by the following deadlines:

50% (deposit) within 10 days of receipt of the invoice 50% (balance) within 10 days from the beginning of session

Payment in the form of checks should be sent to: CONSORZIO PALAZZI - Florence Association for International Education‚ Corso Tintori, 19 50122 FIRENZE

Bank Wires sent to: Banca CR di Firenze Ag. SEDE Via Bufalini FIRENZE IBAN IT68C0616002800000115054C00

Student Registration Upon Enrollment The home institution will provide the contact information for further communication (International Student Advisor, International Program Coordinator, etc.) to the PALAZZI Registrar. Any learning disabilities of incoming students must be communicated immediately. The PALAZZI Registrar will send an email to the home institution with all information related to courses and each student’s course schedules.

Course and Schedule Communication The home institution will be added to the PALAZZI (FUA/APICIUS) Registrar’s mailing list for schedule updates. The home institution will always be updated in case of class cancellation, rescheduling of class times, and openings of new sections or classes closed due to maximum capacity.

Finalizing Student Schedules and Course Cancellations Course changes deadline: Students may change their classes up to a pre-established deadline (communicated to all partners by the Registrar) that will be no less than 4 weeks prior to the start date (date of arrival) for Fall and Spring Semesters and no less than 3 weeks for Short/Quarter or Summer Sessions. After the program start date students may only complete 1 class change (1 add and 1 drop) during the designated Add & Drop period (see Phase 2 for details. Internships may not be changed once courses are finalized prior to arrival. Students enrolled in the Career Development Certificate Programs may not make any changes to their course schedule (with the exception of a change in level of Italian Language). During the Fall and Spring Semesters Study Abroad students may not drop, withdraw or request a late withdrawal from their Italian Language course.

Course Cancellation deadline: In the case where a student is enrolled in a class that is cancelled, the PALAZZI Registrar will notify the home institution no later than 5 weeks prior to the start of the term date (arrival date) for Fall and Spring Semesters and 4 weeks prior to the start of term date for Short/Quarter or Summer Sessions. This notification will allow for students to finalize their schedules before the deadline expires (mandatory alternatives are required on the application form).

126 Registration Letters As soon as the list of participants from a partner institution is complete (with gender and DOB), the PALAZZI Registrar will mail the acceptance letters to the home institution (double copy for each student). These letters must be provided to the Italian Consulate for sessions that require a student visa. It is important to communicate the finalized list of study abroad participants in order for the Consulate to receive the letters on time, as visa requests can be a lengthy process depending on the jurisdiction. Please refer to the local consulate for documents and time allowances required to obtain the visa.

Post-enrollment and Pre-arrival Registrar Follow-up Upon the home institution’s request, the PALAZZI Registrar will provide a list of students, how many credits they are taking, and official registrations.

Housing Fulfilling housing requests is activated upon receipt of the application form, along with course scheduling: • The Housing Coordinator matches student requests with the list of available apartments (roommates, similar interests and living styles according to the information provided by the students on the application form). • The Housing Coordinator determines the best housing accommodations based on the requests and verifies all roommate requests from the parties involved. • All final housing information is emailed to the home institution advisor approximately one month prior to arrival.

Please note: • When an advisor or direct home institution contact is NOT available, the following information is sent directly to the students: apartment address, description of the apartment, information regarding check-in location/procedures, pick-up information if requested, and emergency contact number. • In accordance with Italian privacy laws, roommate details are not released prior to arrival. Only students requesting specific roommates will know in advance whom they are living with. • A housing deposit is required as a guarantee for any damages incurred during the students’ term of study in Florence.

Arrival Pickup Requests The pick-up requests/confirmation deadline is two weeks before arrival, sent via email to the housing department. Deadline to forward flight information is one week before arrival (this should be sent by the student or the home institution’s advisor) via email. Students who request pick-up service via email with sufficient notice will be directed to the official housing check-in on campus. In the cases of an arrival outside of regular check-in times or a group flight/arrival, the check-in process is directly handled at the airport pick-up where they will receive the keys, map and other details regarding their housing. All other details are given at the mandatory program orientation described below.

Notification of Orientation All home institutions are notified of detailed orientation schedules by the PALAZZI Dean of Students at least one week prior to arrival.

PHASE 2: UPON ARRIVAL

Check-in and Orientation

Check-in: Students are informed that they must check-in with the Housing Coordinator to receive their keys, map and other details regarding their housing. After all students have moved into their apartment, further details about rules, regulations and any other issues that may arise are given at the mandatory program orientation. Students are reminded of the emergency contact number (when and how to use it). A completed housing check form must be filled out upon check-in and returned to the Housing Coordinator by the end of the first week of classes. This form documents the apartment conditions at the time of check-in.

Orientation: After check-in, a dedicated orientation phase will be held before the start of each academic session. Covered topics include academic program and student conduct policies, introduction of staff and coordinators, presentations of student services/extracurricular activities/Educational Field Trip (EFT) opportunities, housing policies, health insurance and emergency situations, permit of stay, cell phones and usage, and concludes with a walking tour to familiarize students with our campuses.

Add/Drop After the program start date, students are allowed to change one class (1 Add and 1 Drop ONLY) with the exception of Internships and courses that are a part of Career Development Certificate Programs. The Add & Drop period takes place the first week of courses for Fall and Spring Semesters and ONLY on Orientation day for Short/Quarter or Summer Sessions. During the Fall and Spring Semesters, Italian Language courses may not be dropped. Level changes in Italian Language as a result of placement tests are not considered an Add/ Drop. Internships cannot be dropped at any time after the initial course finalization deadline from home. After

127 the Add/Drop period, an updated official registration list will be sent to the home institution.

Course Fees Any lab fees for single courses or regular study abroad sessions or school kit fees for Career Development Certificate Programs are to be paid in cash within the first week of class.

PHASE 3: PERIOD OF STUDY

Academic Performance and Monitoring Once students are completely settled in for both housing and academics, they will continue with the program of study and will be subject to the Student Conduct and Academic Policies outlined in the PALAZZI Academic Handbook. All students are monitored by their instructors, who are coordinated by department chairs and coordinators working closely with the Deans’ Office for all academic issues. PALAZZI administers firm Student conduct and absence policies and closely monitors student attendance as well as coursework and exams. For further details on all academic policies, please request a copy of the current Academic Handbook.

Housing follow-up during sessions Students are informed upon arrival that there is an open-door policy for housing. The Housing Office is available to discuss any housing issues at all times. Occasional visits to the apartments may occur to make sure that the apartments are maintained in proper conditions.

PHASE 4: PROGRAM COMPLETION

Housing follow-up for departure During the final days of the program there is an official check-out (the apartment conditions are verified with the Housing Coordinator and a form is signed by the student). Any damages must be reimbursed with the housing deposit as mentioned above in the Phase 1 housing section.

Transcripts The PALAZZI Registrar office will send official transcripts to the home institution no later than 5 weeks after the program end date. This is an automatic process, all student transcripts will be sent in two copies to the home institution.

WHO CAN I ASK ABOUT PROCEDURAL ISSUES/QUESTIONS?

Area Coordinator Email Registration (Study Abroad) Daria Sposimo [email protected] Registration (Study Abroad Rebecca Valpy [email protected] Registration (Certificate/Full Time Valentina Monacò [email protected] Students) Mingle Faculty-led & Customized Luca Bucciarelli [email protected] Programs General academic inquiries (FUA) Dean Daphne Mazzanti [email protected] General academic inquiries (API- Dean Laura Soave [email protected] CIUS) Arts and Sciences Departments Simonetta Ferrini [email protected] Fine Arts Department Lucia Giardino [email protected] DIVA and IDEAS Departments Giulio Vinci [email protected] Culinary Arts and Baking Andrea Trapani [email protected] Departments FAST Departments Valeria La Salvia [email protected] Italian Language and Culture Francesca Bocci [email protected] Departments Food & Wine Studies Camilla Carrega [email protected] Business & Hospitality Departments Laura Soave [email protected] J SCHOOL Grace Joh [email protected] Housing Luciana Avallone [email protected] Student Life (Health, Well-being, Cristiana Gallai [email protected] Conduct, Extracurricular Activities) and School of Professional Studies EFT Educational Field Trips Francesca Tassinari [email protected]

128 CONTACT INFO

Study Abroad Enrollment: Rebecca Valpy, [email protected] and Daria Sposimo, [email protected] Career Development Certificate Enrollment:Valentina Monacò, [email protected] and [email protected] Housing: Luciana Avallone, [email protected] Italian language programs: Francesca Bocci Benucci, [email protected] Mingle and High School programs: Luca Bucciarelli, [email protected] Enrichment Programs: Valentina Monacò, [email protected] Educational Field Trips: Francesca Tassinari, [email protected] Student Life and Development: Dean of Students Cristiana Gallai, [email protected] Ganzo Cultural Association: Alessandro Pianigiani, [email protected] Internships, Service Learning and Scholarshps: Cristiana Gallai, [email protected]

FUA Corso Tintori 21 Firenze Italia 50122 / +390552469016 fax +390552476234 / www.fua.it General Manager: Giulio Vinci, [email protected] Academics: Deans Daphne Mazzanti, [email protected] and Laura Soave, [email protected]

APICIUS / FEDORA Via Guelfa 86, 114, 116 Firenze Italia 50129 / +390552658135 fax +39055213114 / www.apicius.it Corso Tintori 21 Firenze Italia 50122 / +390552469016 fax +390552476234 General Managers: Valentina Monacò, [email protected] - Daniela Chiaramonti, [email protected] Academics: Dean Laura Soave, [email protected], Executive Chef Andrea Trapani, [email protected], Academic Coordinator Camilla Carrega, [email protected]

DIVA / IDEAS / CORRIDOIO FIORENTINO Via Magliabechi 1 Firenze 50122 / +39055244664 fax +390550332738 / www.divaflorence.it General Manager: Giulio Vinci, [email protected] Academics - Dean Daphne Mazzanti, [email protected]; Academic Coordinator Giulio Vinci

F_AIR Via San Gallo 45r 50129 Firenze / +390550332950 fax +39055471300 / fair.palazziflorence.com General Manager: Lucia Giardino, [email protected] Academics: Dean Daphne Mazzanti, [email protected]; Academic Coordinator Lucia Giardino

FAST / FLY Borgo Pinti 21r 50121 Firenze / +390550332134 fax +390552476234 / www.fastflorence.it General Manager: Giulio Vinci, [email protected] Academics: Dean Daphne Mazzanti, [email protected]; Academic Coordinators Sabrina Fichi, [email protected] and Valeria Lasalvia, [email protected]; FLY store contact, [email protected]

GANZO Via dei Macci 85r Firenze Italia 50122 / +39055241076 fax +39 055243208 / www.ganzoflorence.it Manager: Paul Salmeri, [email protected]

SQUOLA / CCIS Via dell’Oriuolo 43 Firenze 50121 / +39055480272 fax +390552381412 / www.squolaflorence.it General Manager: Francesca Bocci Benucci, [email protected] Academics: Dean Daphne Mazzanti, [email protected]; Academic Coordinator Francesca Bocci Benucci

ISB School of Business / Greenmapped Service Learning See FUA campus Academics: Dean Laura Soave, [email protected]

SAS School of Arts and Sciences See FUA campus Academics: Dean Daphne Mazzanti, [email protected]; Academic Coordinator Simonetta Ferrini, [email protected]

School of Journalism, Communication and Publishing / INGORDA See FUA campus Academics: Deans Daphne Mazzanti, [email protected] and Laura Soave, [email protected]; Academic Coordinator Grace Joh, [email protected]

129