FUA Career Programsfua.it › images › downloads › FUA_Career_Programs.pdf · University 3+1 Bachelor of Business Administration degree program. For details please inquire. *Diplomas

CAREER PROGRAMSa t F l o r e n c e U n i v e r s i t y O f T h e A r t s I t a l ya t F l o r e n c e U n i v e r s i t y O f T h e A r t s I t a l y

CAREER PROGRAMSa t F l o r e n c e U n i v e r s i t y o f t h e A r t s I t a l y

FUACAREER PROGRAMS

Program Structure . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4

Career Programs . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5

Community Engagement Member Institutions . . . . . . . . . 6

Admissions . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 7

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

DIVADigital Imaging and Visual Arts . . . . . . . . . . . . . . . . . . . 49

FASTFashion & Accessory Studies & Technology . . . . . . . . . . 69

IDEASInterior Design, Environmental Architecture and Sustainability . . . . . . . . . . . . . . . . . . . . 89

J SCHOOLSchool of Communication, Journalism and Publishing . . . . . . . . . . . . . . . . . . . . . . . 109

sldSTUDENT LIFE - ADMISSIONS

Student Life . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 121Admissions . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 128

alumniSTUDENT SUCCESS & CAREER PLACEMENT

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

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

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

U. Baldvinsson, Visual Communication . . . . . . . . . . . . 135

2

FUA academic institutions offer Career Programs for

motivated students seeking to develop new skills and knowledge

while building a body of work and professional experience in

an international learning environment. Career Programs are

unique for their combination of in-classroom experiential

learning and practice in the field, alongside professionals in

the dynamic local economy of Florence, Italy. Coursework

and content draw their strength from research and practice,

which is supervised by faculty members who are respected

industry professionals. Career Program students may receive

a transcript from a US Institution.

C A R E E R P R O G R A M S

fua

Emilio CavalliniHEADQUARTERS

David Andre Weissfor

CRAFTED WITH SOULThe book on artisans created by J SCHOOLpublishing students.

4

Career Programs at FUA are offered during our Short

Intensive Sessions (please see Academic Calendar).

They are divided according to levels. Students will

complete each level in approximately 10 weeks (the

number of weeks may vary according to the Academic

Calendar). The Academic Schedules area of the FUA

website may be consulted for all schedules related to

career programs: www.FUA.it/academics/academic-schedule.html

Core Courses: Each Career Level is comprised of 5

core courses, some include an Experiential Learning

component. Core courses are mandatory and

fundamental for each career program. Offered in

Sessions I – II – III, each session lasts for 3 weeks with

courses held Monday through Friday.

Please note: Courses can also be attended on an

individual basis and certificates can be completed in

multiple sessions. Please refer to Study Abroad Short

Session fees in the application form for single courses.

Optional program components:(the following options can be added at an extra cost)

• 1-credit seminars (15 hours in specialized topics

offered in a 1-Week Intersession. Multiple or single

seminars for professional development may be added

in an Intersession Week. For schedules see link to

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

• Italian language is available in the 3-week Aug/Jan

Intersessions prior to Session I. Available for credit

or non-credit.

• Internships/ELSP are open to non-beginning

students who have completed at least one level.

The internship/ELSP may be added to the Aug/Jan

Intersessions and Session IV for an indefinite number

of weeks according to schedule compatibility and

are available for credit or non-credit. The non-credit

internship/ELSP must be fulfilled for a minimum of

3 weeks.

OPTIONAL INTERNSHIP / EXPERIENTIAL LEARNING SPECIAL PROJECTS (ELSP)

N. Weeks

The following can be added upon completion of a career level:

Non-credit Internships (minimum 3 weeks) / For-credit Internships or ELSP (minimum 6 weeks)

FUA reserves the right to vary the sessions in which career program courses are offered and to modify course titles and course content.

This is a sample of

how a single level within

a Career Program may be structured.

SAMPLE VIEW OF A CAREER PROGRAM LEVEL

PROGRAM STRUCTURE

Optional Italian

Language or

i n t e r n s h i p /

ELSP for non-

b e g i n n i n g

level students.

Optional EL

projects

Core Course 1

Core Course 2

EL projects Core Course 3

Core Course 4

EL projects

Optional

seminars

Core Course 5 EL projects Optional Italian

Language or

i n t e r n s h i p /

ELSP for non-

b e g i n n i n g

level students.

INTERSESSION(Aug/Jan)

IntersessionWeek I

SESSION IIntersession

Week IISESSION II

IntersessionWeek III

SESSION IIIIntersession

Week IVSESSION IV

5

APICIUS INTERNATIONAL SCHOOLOF HOSPITALITY

ONE YEAR, 2 LEVELS

BAKING AND PASTRY*

CULINARY ARTS*

WINE STUDIES AND ENOLOGY

HOSPITALITY MANAGEMENT*

TWO-YEAR, 4 LEVELS

CULINARY ARTS

HOSPITALITY MANAGEMENT

Please note that there are 2 Apicius

master level programs on a semester basis:

MASTER IN ITALIAN CUISINE

Yearlong program (Sept-May),

includes a required ELSP integrated

in the program structure.

INTERNATIONAL MASTER IN BAKING AND PASTRY

International Master in Baking and Pastry

Semester-long program (Sept-Dec),

includes a required ELSP integrated

in the program structure.

Program levels are obtained upon completing the levels as described below. At least 2 levels are required for

certification (I and II or III and IV). The granting of formal final certification is conditional on the successful

completion of all progam academic requirements. Please refer to tuition fees in the FUA application form.

Programs may be attended for only one level as a study abroad experience, at the end of which a transcript for

coursework completed is issued to the student.

Please note: Select Apicius culinary and hospitality courses are approved for transfer to the B.S. Culinary Arts and

Food Service Management degree from Johnson & Wales University and to the FUA and Southern New Hampshire

University 3+1 Bachelor of Business Administration degree program. For details please inquire.

*Diplomas of professional qualifi cation are issued from the Region of Tuscany. In order to obtain the diploma, students must enroll in all courses related to a specifi c Career Program.

FAST FASHION AND ACCESSORY STUDIES AND TECHNOLOGY

ONE YEAR, 2 LEVELS/TWO YEARS, 4 LEVELS

ACCESSORY DESIGN AND TECHNOLOGY

FASHION DESIGN AND TECHNOLOGY*

IDEAS INTERIOR DESIGN, ENVIRONMENTAL ARCHITECTURE AND SUSTAINABILITY


ECO-SUSTAINABLE DESIGN

LUXURY DESIGN

DIVA DIGITAL IMAGING AND VISUAL ARTS


VISUAL COMMUNICATION*

PHOTOGRAPHY*

J SCHOOL SCHOOL OF JOURNALISM, COMMUNICATION AND PUBLISHING

ONE YEAR, 2 LEVELS

PUBLISHING

CAREER PROGRAMS

6

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

CCIS Center for Cultural and Italian Studies is located

at sQuola’s campus. Its efforts are focused on promoting

contemporary Italian studies through cultural activities,

projects and an annual interdisciplinary conference in

conjunction with SUNY Stony Brook University.

CORRIDOIO FIORENTINO is the photographic gallery

located at the DIVA and IDEAS campus that features the

works of international photographers as well as of the

faculty/student body.

F_AIR, Florence Artist in Residence at FUA’s School

of Fine Arts, is a space for contemporary art in Florence.

The facility features a public art gallery and the artist in

residence program. The resident artist is directly involved

in the instruction at the School of Fine Arts while he/she

works on a solo exhibition.

FEDORA is the Apicius School Pastry Shop open to the

community and operated by the students and faculty of the

Apicius Baking and Pastry Department.

FLY FASHION LOVES YOU is the vintage store and

emerging designers showcase operated by FAST. It is a

link of creative expression and exchange between the city

and the classroom, between our students and the local

community.

GANZO is the Apicius School Restaurant open to the

community and offers fine dining, art shows, and special

events. It is operated by the students and faculty of Apicius.

Greenmapped Service Learning is ISB’s (International

School of Business at FUA) initiative for integrating

students within local economies. It involves projects such

as implementing service learning components to academics

and professional experiences beyond the classroom.

INGORDA for Florence Campus Publishing at FUA’s J

SCHOOL operates the publishing projects and products

of FUA. It is specialized in volumes on gastronomy, travel,

culture, and textbooks. Ingorda is involved in FUA’s

publishing projects with students.

Community Engagement Member Institutions

CEMI

7

• Submit transcripts for previous academic

coursework.

• Depending on the Career Program, pass an entry

examination upon arrival in Florence or send a

detailed portfolio of work examples related to the fi eld.

PLEASE NOTE that the Master programs in Italian Cuisine and International Baking and Pastry have particular pre-req-uisites such as previous professional experience or a culinary degree/certifi cation. Detailed information may be found in our program descriptions.

U.S. VETERANS

The 2-year (4 levels) programs of Apicius International

School of Hospitality in Culinary Arts and Hospitality

Management are VA approved for eligible veterans and/

or their dependents.

The applicable facility code is: 3-1-1238-84.

ADMISSION REQUIREMENTS

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

APPLICATION FORM

HIGH SCHOOL DIPLOMA OREQUIVALENT

ENGLISH FLUENCY

ADMISSION TO NON-BEGINNING LEVELS OF CAREER PROGRAMS

If a student wishes to enroll in a non-beginning

level of a Career Program (such as Intermediate or

Advanced level) he or she must also meet the following

requirements:

• Submit a detailed curriculum vitae specifying any

professional experience in the fi eld of the desired

Career Program (a minimum of six months experience

is necessary).

ADMISSIONS

9

MISSIONMission, Vision & Values ............................................11

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

CEMIGanzo - School Restaurant ......................................... 45Fedora - School Pastry Shop ........................................47

I N D E X

10 | A PICI US

APICIUSInternational School

of Hospitality

Villa Brilli PeriVia Guelfa, 85 - Firenze

tel +39 055 2658135 fax +39 055 213114

www.apicius.it

FEDORASCHOOL

PASTRY SHOP

Via Guelfa, 116 - Firenze

www.fedorafirenze.it

GANZOSCHOOL

RESTAURANT

Via dei Macci, 85r - Firenze

www.ganzoflorence.it

WHERE WE ARE

1

3

3

1

2

2

11

APICIUS International School of Hospitality is the first international institution of its kind in Italy. The city of Florence,

a top global destination for tourism, offers an unparalleled environment for hospitality studies. Founded in 1997, the

school is an internationally respected leader in academic and career-oriented education. Three main areas of studies

with respective departments are offered:

SCHOOL OF FOOD AND WINE STUDIES

SCHOOL OF HOSPITALITY

SCHOOL OF SPORTS AND HEALTH SCIENCES

VISION

APICIUS INTERNATIONAL SCHOOL OF HOSPITALITY:

Reinterprets the concept of hospitality and tourism in the international destination of Florence, where the cityscape is

teeming with traditional and contemporary structures sought by people from all over the world.

Firmly believes in the importance of a cultural approach to hospitality by examining the unique context of cities and

countries in a global framework. Hospitality should and must be enhanced by the local culture of a city, and our

position and interaction within the city of Florence has the goal of culturally educating those who visit through the

hospitality industry.

Seeks to shape students who make dynamic, proactive contributions to the areas of hospitality in Italy during their

studies and go on to become excellent professionals with the same impact in future destinations.

Is deeply committed to making a prolific vital impact on the city of Florence not just for its obvious touristic aspects

but as a viable city, where city conservation and contemporary implementation complement each other in a delicate

balance, through its belief in eco-sustainable methods and didactics.

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

Florence.

MISSION

To provide a professional and academic environment in which students gain expertise in the areas of hospitality and

tourism, culinary arts, baking and pastry, and wine studies as well as sports sciences.

To go beyond classroom learning by promoting student interaction with the convergence of the multicultural societies

in the city of Florence, achieved by unique practical experiences in direct contact with service areas and the various

professional fi gures who operate in these spheres (Fedora and Ganzo: Please see below for descriptions).

To redefi ne the idea of sustainability by rethinking how services and structures enhance local economies and culture

through a respectful balance of technology, innovation, and tradition.

Career Programs are Quarter-based

APICIUS MISSION

12 | A PICI US

To positively sustain Florence’s reputation as a historic yet contemporary Italian cityscape in a globalized world

economy in the following ways:

• Increase our efforts in favor of sustainable hospitality and tourism starting from our own structures and teaching

methods.

• Promote student knowledge and capacity to recognize and actively participate in the conservation of the

Florentine’s cultural and economic heritage.

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

evolving fi elds.

VALUES

To offer a passionate, highly competent and international faculty; a broad curriculum, and state of the art facilities that

broaden our students’ horizons and perspectives.

To enhance the concept of technical learning by integrating training opportunities into the curriculum, allowing for

students to be involved in cultural integration projects that require active participation in Florentine and Italian society

and that reward challenging professional experiences. One such example is experiential learning through Ganzo and

Fedora, the student-operated restaurant and pastry lab open to the public and where cultures and communities unite.

An academic structure based on lectures, workshops, seminars, and laboratories that activates diverse types of student

engagement with study discipline.

13

BAKING AND PASTRY FALL SPRING SUMMER

Level I √ √

Level 2 √ √International Master in Baking and

Pastry √

CULINARY ARTS FALL SPRING SUMMER

Beginning (Level I) √ √ √

Intermediate (Level II) √ √ √

Advanced 1 (Level III) √ √ √

Advanced 2 (Level IV) √ √ √

Master in Italian Cuisine √


FALL SPRING SUMMER

Level 1 √

Level 2 √

Level 3 √

Level 4 √


FALL SPRING SUMMER

Level 1 √

Level 2 √

CAREER SESSIONS AT APICIUS

14 | A PICI US

15

PROGRAM OVERVIEWThe Baking and Pastry program is structured to give students an understanding of Italian culture and food knowledge

to provide solid foundations of ingredients and technical skills that are necessary to become professionals in the

Baking and Pastry field. The program offers a complete overview of typical Italian products and their use in the Italian

pastry field as well as a complete knowledge of the cultural background that has developed Italian pastry and baking

into the art that it is today. The simplicity of Italian baking and pastry is truly unique and cannot be paralleled by

cuisines of other cultures: from rustic breads to festivities sweets, Italian life is dominated by local specialties that

mark each local tradition. The aim of the program is to educate students through a technical approach to their future

careers and to understand the development of contemporary pastry arts.

PROGRAM OBJECTIVESThe goal of the program is to give students a comprehensive overview of Italian culture while providing them with the

techniques and skills to fully prepare them to become professional bakers and pastry chefs.

Students develop expertise in all areas including: breads, desserts, cake decoration, and buffet centerpieces. The

program focuses on both production and individualized skills necessary to find gainful employment in bakeries,

restaurants, and other catering settings. The program also offers Safety and Sanitation, Nutrition Science, and

practical experience to support and develop students’ professional skills.

PROFESSIONALIZING ACADEMICSThe academic content of select classes is held in professional environments such as the Community Engagement

Member linked to the academic institution. In the case of the B&P Career Program, experiential learning occurs

at the Apicius CEMI, Fedora Pastry Shop, where students interact with and educate the public. The pastry shop is

located at the Apicius Villa Brilli Peri campus and is operated by the faculty members and students of the Baking

and Pastry Department. The academically structured involvement of Baking and Pastry classes at Fedora offers a

professional perspective of the pastry shop’s daily production and management.

PREREQUISITES TO ENTER THE CERTIFICATE PROGRAMFor beginning levels the prerequisite is a High School Diploma or equivalent and English fluency. Students that wish

to enroll in a different level of the program (second level) must submit a detailed curriculum vitae specifying any

professional experience in the field for at least six months and upon arrival in Florence, must qualify for the level

by successfully completing an entry exam. Student wishing to enter the second level will have to demonstrate basic

baking skills, such as the use of the pastry bag, making sponge cakes, short pastry, puff pastry, choux dough, pastry

cream, as well as basic notions of typical pastry ingredients, i.e. flour, butter, eggs, gelatine, pectine, and different

types of sugar.

Two-Level Career Program

ITALIAN BAKING AND PASTRY

Optional Italian

Language and/

or Internships

Experiential

Learning Special

Projects **

Pastry Shop

Experiential

Learning

-

Baking

Techniques I

-

Food Safety and

Sanitation*

Cookies and Petit

Fours

-

Breads of Italy and

Specialty Breads

Seminars*

-

Fact and Fiction

of Regional

Folklore:

Celebrating

Desserts

-

Local Restaurants

and Wine Bars:

Signature Chefs

and Sommeliers

-

The Art of Gelato

and Italian Ice

-

Introduction to

Nutrition

-

NYC part of the

Florence/NYC FALL

program available

for one week.

Italian Classical

Cakes and Tarts

Optional Italian

Language and/

or Internships

Experiential

Learning Special

Projects **


IntersessionWeek I


Week IISESSION II



Week IVSESSION IV

Optional Italian

Language

Optional

EL project **

Pastry Shop

Experiential

Learning

-

Baking

Techniques I

-

Food Safety

and Sanitation*

Mandatory

EL project

Cookies and Petit

Fours

-

Breads of Italy and

Specialty Breads

Mandatory

EL project

-

SEMINARS*

Fact and Fiction

of Regional

Folklore:

Celebrating

Desserts

Local Restaurants

and Wine Bars:

Signature Chefs

and Sommeliers

The Art of Gelato

and Italian Ice

Introduction to

Nutrition

-

NYC part of the

Florence/NYC FALL

program available

for one week.

Italian Classical

Cakes and Tarts

Optional

EL project **

Optional Italian

Language and/

or Internships

Experiential

Learning Special

Projects **

* All seminars are optional and open for enrollment to enhance the core education of career programs. The Food Safety and Sanitation

Seminar (15) is mandatory for all Baking & Pastry, Culinary Arts, Hospitality Management and Wine Studies & Enology students who have

not obtained, prior to the program, an equivalent certification that is valid in the Region of Tuscany. Please refer to the academic calendar for

seminar dates.

** Internships/Experiential Learning Special Projects can be added upon completion of at least one level. Please note that internships/ELSP

can be added at the beginning of a regular FUA session date for a minimum of 3 weeks and during intersession weeks.

16 | A PIC I US

BAKING AND PASTRY LEVEL I FALL / SPRING

LEVEL I

The aim of the first level is to provide students with a basic comprehension of baking and pastry techniques starting from

the analysis of main ingredients and their purposes. Students will be introduced to baking and pastry fundamentals

with an emphasis on the production of cookies and petit fours, local Italian breads, and traditional cakes, and tarts. The

level will focus on the traditional Italian characteristics of the studied products and their cultural backgrounds in order to

fulfill the educational goals of this foundational level. In additional to lab-based coursework, students will be introduced

to the pastry shop environment through front of the house operations at Fedora, the School Pastry Shop and Creative

Learning Lab of Apicius.

Areas of acquired skills and competencies: basic ingredient knowledge, purposes of ingredients in baking and pastry

preparations, scaling and measuring, standard mixing and cooking methods, knowledge of flours and leaving agents for

traditional Italian bread baking, direct and indirect dough fermentation, basic pastry doughs including spongecake and

genoise, stirred custards, meringue, Italian cookies and classic cakes.

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


IntersessionWeek I


Week IISESSION II



Week IVSESSION IV

Optional Italian

Language and/

or Internships

Experiential

Learning Special

Projects **

Optional

EL project **

Dessert

Styling

Mandatory

EL project

Baking

Techniques II:

Italian Pastry

Techniques

-

Italian

Confectionery

Art

Mandatory

EL project

-

SEMINARS*

Kitchen

Management and

Brigade

Italian Wedding

and Specialty

Cakes

Special Diet

Baking

Sugar Artistry

The Italian Food

Industry:

From Farm

to Table

Restaurant

and

Production

Desserts

Experiential

Learning

-

Chocolate

Artistry

Optional

EL project **

Optional Italian

Language and/

or Internships

Experiential

Learning Special

Projects **




seminar dates.



17

BAKING AND PASTRY LEVEL II SPRING / SUMMER

LEVEL II

This level is dedicated to the development, application, and advancement of the techniques acquired during the first

level. Students will enrich their skills and knowledge with new and more complex skills to gain confidence in the area

of restaurant and pastry shop production as well as the creation of dessert menus.

Courses fully cover advanced preparations such as baked custards, crème anglaise and pâte à bombe-based mousses,

and the application of glazes and sauces to desserts. Special emphasis will be placed on dessert decoration techniques,

sugar works, and confectionery and chocolate artistry. Coursework includes hands-on experience at Fedora in order

to become familiarized with the back of the house operations of a professional pastry shop.

Areas of acquired skills and competencies: production and application of mealy and flaky pie dough, principles of

laminated doughs with a focus on puff pastry, baked custards, crème anglaise and patè à bombe-based mousses;

techniques related to buttercream, glazes, royal icing, sweet sauces, and fruit coulis; confectionery specialties such as

nuts, praline, nougat, jams, fruit in syrup, candied fruit, rosoli, and soaking syrups; Italian and international classic

and contemporary decorating techniques, basic chocolate tempering methods; chocolate application to bars, ganache,

spreads, and moulded shapes; and pastry creation for restaurants.


18 | A PICI US

PROGRAM OVERVIEWApicius offers a full-time master in Italian Baking and Pastry for professional pastry chefs or hospitality graduates who

wish to enhance specific skills in pastry arts in an international environment and to pursue their studies immediately

upon graduation. The program lasts for one semester and is designed to highlight the outstanding mastery of Baking

and Pastry that has evolved in Italy and worldwide over the centuries. Worldwide desserts, wedding and celebrating

cakes, Italian gelato, and artistic chocolate are only some of the highlights of this program. It is not just an exceptional

ability in balancing ingredients or decorating a cake that makes a Master Pastry Chef, but product knowledge,

the capacity to interpret and innovate, familiarity with historical contexts, and the ability to create balance when

composing dishes and products. All of the skills covered by the Baking and Pastry program will be elevated to a higher

level in order to provide students with the instruments to compete in a field that is based on technical knowledge and

refinement of taste.

PROGRAM OBJECTIVESThe program provides students with a sound understanding of the methods and styles in Italy and Europe. It polishes

each student’s skills and techniques enabling them to move forward in his or her professional career. To attain the

specified objectives, the curriculum includes:

• 6 courses for a total of approximately 400 hours including instruction and lab hours.

• Experiential Learning to provide students with academic instruction in a professional environment (approximately

300 hours). At Apicius CEMI- Fedora Pastry Shop students directly operate the pastry shop from production to

customer service as part of their academic coursework.

PROFESSIONALIZING ACADEMICSThe academic content of select classes is held in professional environments such as the Community Engagement Member

linked to the academic institution. In the case of the B&P Career Programs, professional practice and experiential

learning occur at the Apicius CEMI - Fedora Pastry Shop where students interact with and educate the public.

PREREQUISITESDetailed CV demonstrating a Bachelor’s degree in Pastry arts and/or hospitality with evaluation reports or transcripts or

at least 3 years of professional experience.

Successful performance on both a written exam and a practical test at the start of the term: a student wishing to enter

into the master level will have to demonstrate advanced level knowledge of ingredient structure and purposes in baking

and pastry, main doughs and mixing methods, basic techniques for petit four and cookie production, advanced chocolate

skills (ganache, pralines tempering, moulding), bread mixing and baking methods, leavening agents (starts, natural

yeast, fresh brewer’s yeast), plating and dessert styling skills, confection art skills (soaking syrups, caramel decorations,

gelatine, candied items), entremets production and related techniques (sponges, syrups, mousses, glazes, icings).

Apicius Baking and Pastry Level II students needing the aforementioned technical skills may apply for summer

sessions before applying for the Master Program.

DURATION AND CERTIFICATIONThe program is one semester long and is designed to celebrate the outstanding mastery in International Baking and

Pastry that has developed in Italy over the centuries. The Master Program is open to a limited number of participants per

year. After the successful completion of the program, students will receive a Master Certificate in International Baking

and Pastry.

Please note: The Master in International Baking and Pastry program is structured as a Fall Semester (Sept-Dec).

MASTER IN INTERNATIONALBAKING AND PASTRY

One-Semester Career Program


IntersessionWeek I


Week IISESSION II



Week IVSESSION IV

Optional Italian

Language

Master Italian

Pastry Arts I

Experiential

Learning

-

Food Safety

and Sanitation*

Master Italian

Pastry Arts I

Experiential

Learning

(Project I)

Wedding Cakes:

Tiered and Themed

Decorated Cakes

Experiential

Learning

-

Professional Ice

Cream Production

Experiential

Learning

Master Italian

Pastry Arts I

Experiential

Learning

(Project II)

International

Cakes

Experiential

Learning

Master Italian

Pastry Arts I

Experiential

Learning

(Project III)

Master Italian

Pastry Arts II

Experiential

Learning

-

Advanced

Chocolate Artistry

Experiential

Learning

19

This master-level program takes place over the course of a semester and is designed as the final step of the Apicius

baking and pastry cycle. The master topics are centered on a experiential learning program approach that ensures a

complete, professionalizing baking and pastry education. In addition to the course disciplines, students are considered

an active part of the school environment and are expected to gain leadership and management skills through program

participation by assisting instructors with pastry lab organization. Course topics include professional ice cream

production, chocolate artistry, international and wedding cakes, laminated doughs, and technically challenging

products related to Italian festivities such as panettone and pandoro. All courses are held at Fedora, the School Pastry

Shop and Creative Learning Lab of Apicius.

Areas of acquired skills and competencies: balancing formulas for standard doughs, special custards and meringue-

based preparations, ganache and meringue-based mousse production, entremets, and artistic eclair production.

Areas regarding confectionery specials include marron glacé, advanced petit fours, macarons, international and

classic dessert and cakes; wedding cakes in the English, American, French, and Italian style; chocolate sculpturing

and professional decorating techniques; laminated doughs such as danish, croissant, sfogliatella napoletana, krantz;

savoury pastry specials, and the production of technically difficult Italian products such as panettone and pandoro.

PLEASE

NOTE:

September-

December

semester-

long

program.

MASTER IN BAKING AND PASTRY FALL SEMESTER

MASTER IN INTERNATIONAL BAKING AND PASTRY

* The Food Safety and Sanitation Seminar is mandatory for all Baking and Pastry, Culinary Arts, Hospitality Management and Wine Studies

and Enology students who have not obtained, prior to the program, an equivalent certification that is valid in the Region of Tuscany. Please

refer to the academic calendar for seminar dates.

20 | A PICI US

21

PROGRAM OVERVIEW

TWO-LEVEL CULINARY ARTS CAREER PROGRAMThe program provides students with the basic skills necessary for entering the professional food services industry. It

develops the students’ practical culinary skills and prepares them for a professional career in a constantly evolving

field, which encompasses a wide range of exciting topics. The Career Program in Culinary Arts is designed to provide

students with a sound knowledge of the principles of cooking and basic cooking techniques. Special emphasis is

placed on the classification of Italian food, with special reference to high quality labeled products (DOP, IGP) and

ingredients structure in order to develop an understanding of how foods react to cooking methods. During the two-

level program, students will have the opportunity to understand the importance of seasonality as the most important

ingredient of Italian local cuisine and to experience a first approach to Italian pastry arts. Wine tasting skills as well

as restaurant planning and organization complement the program by offering students a basic yet complete overview

of food service industry fundamentals including food safety and sanitation.

The Career Program in Culinary Arts is designed to teach students: • a comprehensive understanding and application of Italian cuisine, with reference to Italian culture and flavors

• basic food preparation techniques, nutrition concepts

• classification of Italian food, with special reference to high quality labeled/protected products (DOP & IGP)

• the use of seasonal products, herbs and spices

• basic Italian pastry, as well as decoration techniques

• wine tasting with focus on Italian wines by region

• restaurant planning and organization are included along with food safety and sanitation issues

FOUR-LEVEL CULINARY ARTS CAREER PROGRAMUpon completion of the Culinary Arts or Baking and Pastry Career Programs, students may continue their studies in

the theoretic and practical knowledge of culinary arts through the 2-year Career Program. Program topics and areas

of study build upon the knowledge previously gained in the 1-year program. Culinary arts will be examined from

an advanced perspective that will include a more in-depth knowledge of Italian culture and the application of the

previously learned fundamentals to sophisticated areas of culinary arts such as light and contemporary cooking and

international cuisine. Special emphasis will be placed on scientific notions of nutrition, senses and tastes knowledge,

cutting-edge contemporary techniques, and advanced pastry experience in order to prepare students to approach a

field that requires a well-rounded preparation in order to perform at higher levels. The experiential learning component

plays a fundamental role in the development and strengthening of students’ skills.


Member linked to the academic institution. In the case of the CA Career Programs, experiential learning occurs at

Apicius CEMI, Ganzo School Restaurant, where students interact with and educate the public.

PREREQUISITES TO ENTER THE CAREER PROGRAMFor level I the prerequisite is a High School Diploma or equivalent and English fluency.

Students who wish to enroll in a different level of the program (Level II,III & IV) must submit a detailed curriculum

vitae, specifying a minimum of at least six months professional experience in the field, and transcripts reflecting

courses and grades obtained. Upon arrival in Florence, students must qualify for the level by successfully completing

an entrance exam. Students wishing to enter into level II will have to demonstrate basic culinary skills such as fish

filleting, vegetable cuts, meat boning, basic sauces, stocks as well as basic notions of traditional Italian products and

regional aspects of Italian Cuisine. Student wishing to enter into level III will have to demonstrate solid skills of all

cooking methods and basic baking and pastry skills.

Two-Level and Four-Level Career Programs

CULINARY ARTS


IntersessionWeek I


Week IISESSION II



Week IVSESSION IV

Optional Italian

Language

Introduction

to Professional

Cooking

Experiential

Learning

-

Wines I

-

Food Safety

and Sanitation*

Mandatory

EL project

Tradition of

Italian Food I

-

Breads of Italy

and Specialty

Breads

Mandatory

EL project

-

SEMINARS*

Leading Italian

Winemakers

Local Restaurants

and Wine Bars:

Signature Chefs

and Sommeliers

The Art of Gelato

and Italian Ice

Introduction to

Nutrition

-

NYC part of the

Florence/NYC FALL

program available

for one week.

Italian

Regional

Cuisine

Optional

EL project **

Optional Italian

Language and/

or Internships

Experiential

Learning Special

Projects **

CULINARY ARTS LEVEL I FALL / SPRING / SUMMER




seminar dates.



22 | A PIC I US

LEVEL I

The first level introduces students to a fundamental approach to Italian cuisine through the principles of food handling and

preparation as well as the knowledge of major Italian ingredients and Italy’s culinary heritage. Courses provide a cultural

background of the Italian food identity including a first approach to wine tasting, and overview of traditional breads, and

family food traditions for festivities. In additional to lab-based coursework, students will be introduced to the restaurant

environment through front of the house operations at Ganzo, the School Restaurant and Creative Learning Lab of Apicius.

Areas of acquired skills and competencies: knife skills, fundamentals of heat transfer, principles of cooking, applying

cooking methods, sautéing, deep frying, the impact of heat on the structure of vegetables, classic sauces, principles of stock-

making, traditional Italian brads, local heritage of Italian cuisine, basics of Italian staple ingredients, and a basic approach

to viticulture and wine tasting.


LEVEL I BEGINNING


IntersessionWeek I


Week IISESSION II



Week IVSESSION IV

Optional Italian

Language and/

or Internships

Experiential

Learning Special

Projects **

Optional

EL project **

Professional

Cooking II:

Cooking

Techniques

Experiential

Learning

-

Baking

Techniques I

Mandatory

EL project

Tradition of

Italian Food II

-

Restaurant

Management

Mandatory

EL project

-

SEMINARS*

Kitchen

Management and

Brigade

Pairing Food

and Wine

Special Diet

Baking

Sugar Artistry

The Italian Food

Industry:

From Farm

to Table

-

NYC part of the

Florence/NYC FALL

program available

for one week.

Wines of

the World

Optional

EL project **

Optional Italian

Language and/

or Internships

Experiential

Learning Special

Projects **




seminar dates.



23

LEVEL II

The aim of the second level is to broaden technical skills and the knowledge of italian ingredients. Topics studied include

the application of cooking methods to various types of meat, fish, and vegetables with a special emphasis on high quality

food denominations such as DOP and IGP. Students will begin to study the principles of pastry skills in order to obtain

a more complete and diversified knowledge of preparations. This level includes a course featuring management in the

restaurant industry. In additional to lab-based coursework, students will be introduced to the restaurant environment

through front of the house operations at Ganzo, the School Restaurant and Creative Learning Lab of Apicius.

Areas of acquired skills and competencies: basic approach to baking and pastry, baking and pastry fundamentals,

application of standard cooking methods to meats and fish, knife skills and boning techniques, use of cheeses and cured

meats in traditional recipes, quality Italian ingredients and DOP/IGP labeling, introduction to plating and dish decoration,

and the principles of restaurant management and organization.


CULINARY ARTS LEVEL II FALL / SPRING / SUMMER

LEVEL II INTERMEDIATE


IntersessionWeek I


Week IISESSION II



Week IVSESSION IV

Optional Italian

Language and/

or Internships

Experiential

Learning Special

Projects **

Optional

EL project **

Professional

Cooking III:

Italian Creative

Cuisine and

Decoration

Experiential

Learning

Mandatory

EL project

Baking

Techniques II :

Italian Pastry

Techniques

Experiential

Learning

-

Tradition of

Italian Food III:

The Evolution

of Italian

Tradition

Mandatory

EL project

-

SEMINARS*

Herbs, Spices,

and Flavors of

Tuscany

Food Purchasing

Introduction to

Food Science

-

NYC part of the

Florence/NYC FALL

program available

for one week.

Cooking Light

-

The Science of

Cooking: an

Introduction

to Molecular

Cuisine

Optional

EL project **

Optional Italian

Language and/

or Internships

Experiential

Learning Special

Projects **

CULINARY ARTS LEVEL III FALL / SPRING / SUMMER




seminar dates.



24 | A PIC I US

LEVEL I

This level represents an important turning point for culinary arts students. Upon the commencement of the third level and

second year of the program, students are more fully integrated to the professional environment through experiential learning

courses held at Apicius and Fedora. The educational method combines the academic experience with the social and cultural

integration within the Italian community. Italian culinary traditions will be studied with an emphasis on the development

of Italian cuisine through the influence of cultural and culinary movements and the impact of famed contemporary chefs.

Courses will also focus on light and contemporary cooking methods, an introduction to molecular gastronomy and scientific

approaches in the kitchen, and Italian pastry techniques. The study of food and wine pairing will deepen the students’

knowledge of Italian wine qualities and their connection to ingredients, aromas, and flavor combinations in cuisine.

Areas of acquired skills and competencies: traditional and contemporary Italian creative cuisine, advanced baking and

pastry skills and techniques, the evolution of Italian cuisine, application of special ingredients to Italian menus, techniques

for cooking light, basic approach to applying scientific knowledge to cooking, and an introduction to menu composition and

kitchen organization.


LEVEL III ADVANCED I


IntersessionWeek I


Week IISESSION II



Week IVSESSION IV

Optional Italian

Language and/

or Internships

Experiential

Learning Special

Projects **

Optional

EL project **

Nutritional

Cooking

-

Food and

Beverage

Operations

and

Management

Experiential

Learning

Mandatory

EL project

Physiology of

Taste and Flavor

Experiential

Learning

Mandatory

EL project

-

NYC part of the

Florence/NYC FALL

program available

for one week.

Worldwide

Cuisine

Experiential

Learning

Optional

EL project **

Optional Italian

Language and/

or Internships

Experiential

Learning Special

Projects **

CULINARY ARTS LEVEL IV FALL / SPRING / SUMMER




seminar dates.



25

LEVEL II

The aim of the Advanced II level IV Culinary Arts Career Program is to develop flavor perception and to improve the

understanding of food combinations and menu composition skills. An overview of worldwide cuisine will be provided in

order to allow students to compare different cultures, ingredients, and cooking methods. Through the study of nutritionally

balanced dishes, students will be able to prepare healthy recipes and to account for special dietary requirements (i.e. diabetes,

celiac disease, etc.) by creating dishes that are both suitable for dietary restrictions and compatible with gourmet cuisine

standards. The experiential learning component is a part of all courses in the fourth level, which also include a food and

beverage management topic.

Areas of acquired skills and competencies: the structure and chemistry of the five basic tastes, sensory analysis and the

physiology of taste, fundamentals of nutritional cooking, nutritional analysis through digestion and the effect of cooking

on the absorption of nutrients, application of previously acquired cooking techniques to create balanced meals that respect

contemporary cuisine standards, cooking for special diets, the cultural influences and cooking styles of world cuisines, and

restaurant management through experiential learning.


LEVEL IV ADVANCED II

2 | AP | 26

27

PROGRAM OVERVIEWApicius offers a full-time Master in Italian Cuisine for professional chefs or hospitality graduates who wish to

enhance and further develop the highest skill levels to operate in quality and international culinary environments

upon graduation or previous professional experience. The program lasts for 1 year (September-May) and focuses on

comparing traditional cuisine with its up-to-date interpretations in order to highlight the outstanding mastery of

cuisine throughout Italy’s history and continues to evolve in contemporary times. Advanced cooking techniques will

be explained and applied during full-time experiential learning activities in Ganzo, the School Restaurant and Creative

Learning Lab of Apicius, where students experience a deeper approach to kitchen organization and responsibilities in

a professional setting. The program offers also courses that focus on Italian gastronomic culture, menu development,

and interpersonal communication, as the contemporary Chef is a professional that needs to be well-versed in diverse

matters: a successful Chef is cultured, curious, open-minded and, well-organized.

PROGRAM OBJECTIVESThe program provides students with a sound understanding of the gastronomic culture in Italy. It polishes each student’s

skills and techniques enabling them to move forward in his or her professional career. To obtain the specified objectives,

the curriculum includes:

• 13 courses for approximately 800 hours of instruction, lab hours, and experiential learning hours.

• Coursework featuring experiential learning provides students with academic instruction in a professional

environment. At the Ganzo School Restaurant (Apicius CEMI), students directly operate the School Restaurant from

customer service to professional restaurant production.


Member linked to the academic institution. In the case of the CA Career Programs, professional practice and

experiential learning occur at Apicius CEMI - Ganzo School Restaurant where students interact with and educate

the public.

PREREQUISITESDetailed 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: a student wishing to enter

into the master level will have to demonstrate advanced level knowledge of principles of cooking - egg coagulation,

heat transfer; advanced knife skills - boning, filleting, vegetable cuts; classic cooking methods - poaching, roasting,

braising, stewing, sautéing, broiling, frying, etc.); vegetable knowledge and suitable uses in the kitchen, classic sauces

and dressings, fundamentals and techniques of contemporary cuisine and light cooking, knowledge of the human

senses and tastes, plating skills, fundamentals of menu construction, bread mixing and baking methods (including

leavening agents such as starts, natural yeast, fresh brewer’s yeast), ingredient structure and purposes in baking and

pastry, pastry pastry doughs and mixing methods, basic knowledge of wine production and tasting.

Apicius Culinary Arts Advanced students needing the aforementioned technical skills may apply for summer sessions

before applying for the Master Program.

One-Year and Two-Semester Career Program (September - May)

MASTER IN ITALIAN CUISINE


IntersessionWeek I


Week IISESSION II



Week IVSESSION IV

Optional Italian

Language

Menu

Development

-

Food Safety

and Sanitation*

Advanced

Italian Restaurant

Cooking I

Experiential

Learning

(Project I)

Introduction to

Italian Gastronomy:

Food and Culture

Advanced

Italian Restaurant

Cooking I

Experiential

Learning

(Project II)

Master Italian

Pastry Arts I

Experiential

Learning

Italian Pasta

Workshop

Experiential

Learning

Advanced

Italian Restaurant

Cooking I

Experiential

Learning

Garde Manger Experiential Learning I

28 | A PIC I US

The first semester provides students with a sound knowledge of the history and evolution of Italian gastronomy

through a comparison between traditional and contemporary cuisine. A wider understanding of Italian culture

will be provided through the analysis of the rules of food consumption and the relationships between food and

culture. The experiential learning component of courses held at the School Restaurant and Pastry Lab will provide

students with new skills, advanced culinary and pastry techniques, and a heightened sense of cooking the Italian way. A pasta workshop provides the opportunity to experience the art of cooking and serving handcrafted pasta at

the master level. Students will be involved in a semester-long garde manger experience of managing hot and cold

food preparations at the Ganzo aperitivo. Throughout the semester, students will operate as chefs de partie with

responsibilities related to specific areas of the kitchen and to the skills required to develop menus that are also

viable in terms of marketing and organization. Food safety and sanitation standards as legal guidelines for culinary

professionals are constantly applied to all areas of course production in order to increase the students’ awareness of

chef responsibilities beyond cooking.

Areas of acquired skills and competencies: garde manger skills of applying learned techniques to the art of the

cold kitchen, professional kitchen organization, responsibility and precision in the kitchen, menu development,

contemporary cuisine applications (sous vide, pressure cooking, liquid nitrogen, smoking techniques for flavor),

handcrafting pasta and fresh Italian pasta production.





MASTER IN ITALIAN CUISINE SEMESTER I FALL

SEMESTER I


IntersessionWeek I


Week IISESSION II



Week IVSESSION IV

Advanced

Italian Restaurant

Cooking II

Experiential

Learning

Advanced

Italian Restaurant

Cooking II

Experiential

Learning

(Project I)

Master Italian

Pastry Arts II

Experiential

Learning

Advanced

Italian Restaurant

Cooking II

Experiential

Learning

(Project II)

Italian Product

Knowledge

-

Interpersonal

Communication

Advanced

Italian Restaurant

Cooking II

Experiential

Learning

(Project III)

Dietetics

and Nutrition

in the

Mediterranean

Diet

Advanced

Italian Restaurant

Cooking II

Experiential

Learning

(Project IV)

Mediterranean

Cuisine and

Ingredients

Experiential

Learning

Garde Manger Experiential Learning II

29

The aim of the second semester is to complete the educational path of the master-level program by increasing students’

skills and their overall experience of the professional environments of Ganzo and Fedora. Experiential learning held

at the School Restaurant and Pastry Lab will allow students to develop organizational and management skills as well

as prepare them for the reality of professional contexts. During this semester, students will operate as sous chefs by

participating directly in kitchen or pastry lab management and related responsibilities. By applying the skills acquired

through menu development, students will practice the planning and organization of professional menus.

Courses will also deepen the student’s awareness of the Italian culinary culture with a special focus on the origins,

characteristics, and use of traditional and specialty niche products. The study of communication strategies and the

elements that influence group behavior will allow students to acquire the skills necessary to communicate effectively in

professional situations. The importance of the Mediterranean diet will be analyzed from the nutritional standpoint and

compared with other dietary regimens. The practical experience at the School Restaurant is a significant opportunity

for the study and application of the culinary traditions, ingredients, and local recipes of Mediterranean countries.

Areas of acquired skills and competencies: chef responsibilities in a professional kitchen, pastry lab organization

(planning and production), in-depth knowledge of Italy specialty ingredients and supply chains, how food and

culture are related in Italy and how culture influences eating behaviors, nutritional concepts in Mediterranean

cuisine, Mediterranean cuisine and ingredients, communication strategies and interpersonal relations in professional

environments.





MASTER IN ITALIAN CUISINE SEMESTER II SPRING

SEMESTER II

30 | A PICI US

31

PROGRAM OVERVIEW

TWO-LEVEL HOSPITALITY MANAGEMENT CAREER PROGRAMThe 1-year/2-level program offers international students a unique opportunity to specialize their studies and develop

operational skills in the field of hospitality, while studying in one of tourism’s most challenging and exciting cities

in the world. The program is based not only on theory, but also on practical experience consisting of site visits, guest

lectures and internships organized to provide formative professional contexts for the students. The program is based

in the heart of this unique and sophisticated city and is renowned for its expertise in teaching methods, ensuring a

remarkable experience for each Apicius Hospitality student.

FOUR-LEVEL HOSPITALITY CAREER PROGRAMThe 2-year/4-level associate certificate in Hospitality Management is open to all students who have completed any of

the Apicius two-level career programs. The program covers all aspects of the hospitality industry from management,

tourism and housekeeping to accounting and finances. Special emphasis is given to the food and wine sectors of

hospitality as well as the social and cultural aspects of the hospitality industry in Italy.


Member Institution (CEMI) linked to the academic institution. In the case of the Hospitality Career Programs,

professional practice and experiential learning occur at Ganzo School Restaurant, where students interact with and

educate the public. Students also actively participate and practice professionally through many interdisciplinary

events during the academic year. Students will be immersed in the theoretical and practical teachings of hospitality

and tourism, from the internal procedures of hotels, restaurants, wine bars, special events and more to the financial

practices and technological innovations that continually shape international hospitality today.

PREREQUISITES For beginning levels, the prerequisite is a high school diploma or equivalent and demonstration of fluency in English.

Students who wish to enroll in a different level of the program must qualify by submitting a detailed curriculum vitae

and transcripts reflecting courses and grades obtained.

A qualified submission of the aforementioned documents will be evaluated by a committee of academic advisors who

will determine approval and enrollment in the requested level.




IntersessionWeek I


Week IISESSION II



Week IVSESSION IV

Optional Italian

Language

Front of

the House

Management

Experiential

Learning

-

Introduction to

Hospitality

-

Food Safety

and Sanitation*

Mandatory

EL project

Human

Resource

Management

Mandatory

EL project

-

SEMINARS*

Leading Italian

Winemakers

Local Restaurants

and Wine Bars:

Signature Chefs

and Sommeliers

The Art of Gelato

and Italian Ice

Sustainable Tourism

-

NYC part of the

Florence/NYC FALL

program available

for one week.

Supervision and

Leadership in

the Hospitality

Industry

-

Food and

Culture

Optional

EL project **

Optional Italian

Language and/

or Internships

Experiential

Learning Special

Projects **

HOSPITALITY MANAGEMENT LEVEL I FALL




seminar dates.



32 | A PIC I US

LEVEL I

The aim of the first level is to provide students with an overview of the Tourism and Hospitality Industry. Students

will be introduced to the organization and management of front of the house and service management. The practices

of human resources management will be introduced to increase personnel efficiency within organizations. Principles

of supervision and leadership specific to the hospitality industry are also analyzed, while a focused study of food,

culture, and society in Italy will increase awareness towards their influence on Italian tourism.

Areas of acquired skills and competencies: principles of food and beverage management, duties and skills required

for successful hospitality management, human resource management and employee hiring, roles and responsibilities

of managerial roles in hotels and restaurants, communication strategies, conflict resolution; knowledge of festivals,

food, and tourism in international environments; and the relationship between traditions and contemporary Italian

society in tourism today.


LEVEL I


IntersessionWeek I


Week IISESSION II



Week IVSESSION IV

Optional Italian

Language and/

or Internships

Experiential

Learning Special

Projects **

Optional

EL project **

Hospitality

Accounting

-

Wines I

Mandatory

EL project

Restaurant

Management

Experiential

Learning

-

Hospitality

Marketing

Mandatory

EL project

-

SEMINARS*

Kitchen

Management

and Brigade

Pairing Food

and Wine

Wine Bar

Management

The Italian

Food Industry:

From Farm

to Table

-

Food and Wine

Marketing

Strategies

The Client-

Customer

Relation

Management

Optional

EL project **

Optional Italian

Language and/

or Internships

Experiential

Learning Special

Projects **

HOSPITALITY MANAGEMENT LEVEL II SPRING




seminar dates.



33

LEVEL II

The goal of the second level is to immerse the students in the dynamics of the hospitality industry with a concentrated

focus on one of the most important cultural and economic assets of the Italian society and market. Professional wine

appreciation will be introduced. Students will also be able to develop their skills in managing a hospitality business,

facing some of the crucial aspects, such as accounting, marketing and the management philosophy/orientation of

the industry. At the end of this level, students will be familiar with the effective strategic plans to establish customer

engagement and loyalty while gaining a complete understanding of the skills required for delivering high quality

customer service.

Areas of acquired skills and competencies: hospitality accounting, processing financial data and information flow in

hospitality operations, price strategies, organoleptic approaches to wine, basics of food and wine pairing, foundational

skills of restaurant management and organization, marketing strategies, small group communication, application of

Quality System principles, and efficient guest service and assessment of guest experiences.


LEVEL II


IntersessionWeek I


Week IISESSION II



Week IVSESSION IV

Optional Italian

Language and/

or Internships

Experiential

Learning Special

Projects **

Optional

EL project **

International

Management

for the

Hospitality

Industry

Mandatory

EL project

Special Event

Management

Experiential

Learning

-

Cost Control

Mandatory

EL project

-

SEMINARS*

Food Purchasing

Unesco World

Heritage Site,

Florence:

Moving Towards

a Sustainable

Tourism

Glamour and

Style: The Pitti

Fashion Shows

-

NYC part of the

Florence/NYC FALL

program available

for one week.

Catering Sales

and Operations

-

Organizational

Behavior

Optional

EL project **

Optional Italian

Language and/

or Internships

Experiential

Learning Special

Projects **




seminar dates.



34 | A PIC I US

LEVEL I

In recent decades international tourism has become one of the world’s major economic industries. Managing

international tourism requires a serious commitment. The third level provides students with the know-how and

expertise to successfully meet the requirements and the challenges an international context is characterized by.

Special focus is given to the organization of special events and the catering environment. Students will also develop

their skills in financial planning, a fundamental asset for the success of businesses or professional projects.

Areas of acquired skills and competencies: international business ventures and partnerships, organizational skills

and practices from a cross-cultural business prospective, internal control, computer systems for guest management,

scheduling and controlling costs, financial planning, profit loss reduction, food and beverage management for catering

services, planning cost-effective menu for catering services, catering themes and functions; and planning, preparing,

managing, and delivering special events.


HOSPITALITY MANAGEMENT LEVEL III FALL

LEVEL III


IntersessionWeek I


Week IISESSION II



Week IVSESSION IV

Optional Italian

Language and/

or Internships

Experiential

Learning Special

Projects **

Optional

EL project **

Hotel

Management

Operations and

Front Offi ce

Procedures

-

Food and

Beverage

Operations and

Management

Experiential

Learning

Mandatory

EL project

E-Marketing for

the Hospitality

Industry

-

Housekeeping

Management

Mandatory

EL project

Special

Project:

EL in the

Hospitality

Industry

Optional

EL project **

Optional Italian

Language and/

or Internships

Experiential

Learning Special

Projects **




seminar dates.



35

LEVEL II

HOSPITALITY MANAGEMENT LEVEL IV SPRING

The fourth level gives students a more detailed picture of the fundamental areas of study in the hospitality industry,

such as how to manage a hotel and the different concepts and procedures of the food and beverage control systems.

Furthermore, students will be equipped with e-marketing techniques, an essential area of expertise necessary for

competing with the digital demands of today’s hospitality industry. Students will improve their knowledge and skills

through practical experience and a special project.

Areas of acquired skills and competencies: hotel management and front office procedures, reservation processes,

revenue management, housekeeping operations, e-commerce in hospitality, departmental communication in hotels,

sustainability and security in the hotel industry, guest room technology, risk management, sales tactics and procedures,

food and beverage control system, and food and beverage operation cycles.


LEVEL IV

36 | A PICI US

37

PROGRAM OVERVIEWA wine expert is a qualified critic, salesman, and business manager. A professional sommelier is skilled and

knowledgeable about wine and recognizes its fundamental role in the culinary experience. The last decades have

witnessed a substantial increase in career opportunities for professional wine experts: as sommeliers in the restaurant

dining room, as chefs in the professional kitchen, as educators and writers, as winery representatives and winemakers,

and as wine managers. The Apicius Career Program in Wine Studies and Enology is geared toward students who wish

to embark on a career in the wine industry, or are changing fields. The program is also intended for wine enthusiasts,

as well as for professionals interested in continuing their education. The curriculum is rigorous and offers students

a wide range of future employment in the wine industry. Apicius International School of Hospitality is located in

Florence, in the heart of the Chianti area; where students have the privilege of studying while being fully immersed in

Italian wine culture. Here they are given the opportunity to meet and interact with professionals experts, sommeliers,

wine bar managers, and wine producers as they also take part in the most important Italian wine events.

Apicius International School of Hospitality is proudly partnered with internationally respected wine companies such as

Angoris, Salcheto, Bertani, Capannelle, Castello di Ama, Castello del Trebbio, Compagnia del Vino, Fattoria La Rivolta,

Ferrari, Fontodi, Heres, Marchesi Mazzei, Poggio Scalette, Principe Corsini, Santa Cristina, Jermann.

PROGRAM OBJECTIVESThe program provides the basic skills necessary for an individual aspiring to enter into the wine industry. It develops

the students’ awareness and skill sets to their optimum potential and prepares them for a professional career in

a continuously developing industry, which encompasses a wide range of exciting fields. The Career program is

structured in two levels: during the first, students will learn about the production of wine and spirits, how to taste

wine and recognize typical characteristics and flaws, the principles of proper wine service and the art of pairing wine

and food. During the second level, students will have intensive sessions putting theory into practice. Special attention

will be given to the world’s major wine regions as well as proper wine service and salesmanship. Exams must be

passed upon the completion of each level.

PROFESSIONALIZING ACADEMICSThe academic content of select classes is held in professional environments, such as the Community Engagement

Member linked to academic institution. In the case of the Wine Studies and Enology Career Program, professional

practice and experiential learning occur at Ganzo School Restaurant where students interact with and educate the

public. During each level, an itinerant course includes visits to wineries. The Fall program includes a focus on the

yearly grape harvest. Students will be learning directly from wine producers through a series of trips.


Students who wish to enroll in a different level of the program must qualify by submitting a detailed curriculum vitae

and transcripts reflecting courses and grades obtained.






IntersessionWeek I


Week IISESSION II



Week IVSESSION IV

Optional Italian

Language

Wine

Appreciation I

-

Food and

Beverage

Operations and

Management

Experiential

Learning

-

Food Safety

and Sanitation*

Mandatory

EL project

-

Table and Wine

Grapes of Italy:

An Educational

Wine Tour I

Tuscany and

its Wines

Mandatory

EL project

-

SEMINARS*

Leading Italian

Winemakers

Local Restaurants

and Wine Bars:

Signature Chefs

and Sommeliers

Introduction to

Winemaking

Coffee and After

Meal Beverages

-

NYC part of the

Florence/NYC FALL

program available

for one week.

Wines of the

World I

Optional

EL project **

Optional Italian

Language and/

or Internships

Experiential

Learning Special

Projects **




seminar dates.



38 | A PIC I US

LEVEL I

The aim of the first level is to provide students with a basic comprehension of wine appreciation. Students will be

introduced to the Italian wine classification system and to the first notions of viticulture and the principles that

underlie growing grapes and making wine. They will learn how to organize a cellar and the principles of proper wine

service and beverage management. The main Italian and international wine grapes will be analyzed, as well as a

selection of Italian and French wines, with a focus on the Tuscan region. Special emphasis will be placed on extensive

wine tasting, in order to learn how to evaluate wine, including sensory analysis correctly using basic terms to describe

the sensory properties of wines. One of the courses includes visits to different Italian wineries.

Areas of acquired skills and competencies: basic knowledge of viticulture and winemaking in Italy and internationally,

identification of grape varieties, organoleptic methodology of professional tasting, basic principles of food and wine

pairing, cost controls and standards in food and beverage industry, purchasing and storing, and identification of major

cultural and enological elements of Tuscan wine production.


WINES STUDIES AND ENOLOGY LEVEL I FALL

LEVEL I


IntersessionWeek I


Week IISESSION II



Week IVSESSION IV

Optional Italian

Language and/

or Internships

Experiential

Learning Special

Projects **

Optional

EL project **

Wine

Appreciation II

-

Wine

Communications

and

Marketing

Experiential

Learning

Mandatory

EL project

Viticulture

and Enology:

An Educational

Wine Tour II

Mandatory

EL project

-

SEMINARS*

Beer Brewing

and Pairing

Spirits and

Grappa

Wine Bar

Management

The Italian Food

Industry:

From Farm

to Table

Pairing Cocktails

and Food

Professional

Pairing Food

and Wine

Advanced

-

Wines of the

World II

Optional

EL project **

Optional Italian

Language and/

or Internships

Experiential

Learning Special

Projects **




seminar dates.



39

LEVEL II

The aim of the second level is to deepen students’ professional understanding of wine appreciation. An overview of

Italian wines by region will be provided, as well as a study of wines from other areas of the world, in order to allow

students to make critical comparisons. Wine communications and marketing are analyzed to gain knowledge of the

wine market and consumer. The importance of critical methods for food and wine pairing are also an essential feature

of this level. One of the courses includes visits to different wineries. The second level focuses on wine making and on

the factors that influence grape and wine quality.

Areas of acquired skills and competencies: advanced knowledge of Italian and international wine territories,

understanding of wine styles and varietals for Old and New World winemaking, assess viticultural practices in

vineyards in terms of soil and grape quality, apply ecological approaches to grape growing, analysis of wine market

segments and targets, formulate wine marketing strategies for diverse wine categories, and application of advanced

food and wine pairing techniques for professional contexts.


WINES STUDIES AND ENOLOGY LEVEL II SPRING

LEVEL II

40 | A PICI US

41

ABOUT TUTTOTOSCANA TuttoToscana is a specialized program that combines academic learning, event management, and event production

at international events. The program name means “all things Tuscan,” and aims to interpret, with the help of its

student/faculty team, unique themes pertaining to Tuscan culture in prestigious locations. Students begin event

management and preparation through three weeks of academic coursework in Florence, which concludes with a

weeklong production and staging of an event cycle featuring the James Beard Foundation in New York City (Fall).

ABOUT JBF The capstone events of the Florence-NYC edition in the fall season culminate at the James Beard Foundation,

America’s most renowned reference in the world of gastronomy and the professional restaurant industry. JBF is a non-

profit foundation founded in honor of a great culinary patron, James Beard, and carries on Mr. Beard’s desire to spread

culinary awareness through education. In addition to the foundation’s educational efforts and its program of hosting chefs

and restaurants from around the world, its yearly food industry awards recognize America’s established and emerging

gastronomic talents. The foundation is located in Mr. Beard’s former home in the heart of the charming West Village in

NYC, and is where the TuttoToscana team presents its event concepts to the foundation members and the general public.

PROGRAM MISSION The program features a study away component and is trans-territorial, between Florence and the United States. The

mission is to promote cross-cultural knowledge in the areas involved in the creation and realization of special events

related to specific event concepts. Program participants will acquire theoretical and practical experience through

course attendance, event planning, and onsite event management/production for a total immersion in real-life

situations. The areas of event management, food/wine management, and digital media will be the main focus of this

unique program that will offer invaluable professional experiences to participants. Students will have the opportunity

to be fully integrated in a team committed to representing Tuscan and Italian excellence to diverse audiences, and as

well as develop their professional portfolios thanks to the direct contact and interaction with highly regarded entities

in the world of gastronomy.

PROGRAM AREASStudents may choose from 3 different areas of event organization and production for 6-9 credits (Florence-NYC) or

3 credits (NYC-only). The 6 to 9-credit option follows a 4-week structure that begins with 3 weeks of academic and

event preparation in Florence and concludes with the event cycle week in NYC. The 3-credit option follows a 1-week structure held directly in NYC. The event concept and details are managed and organized by students and faculty

after a deep cultural and academic immersion in Florence, and executed as a team during the week of event staging

on location.

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

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

Please note: During the event week in NYC, satellite events in addition to the James Beard Foundation may complete

the event cycle. Events are subject to change.

Study Away Program - From Florence to the James Beard Foundation in NYC

TUTTOTOSCANA PROGRAM

42 | A PICI US

PROGRAM OBJECTIVES Participating students will walk away from the experience having created, planned, organized and successfully

realized a high-profile event from an intercultural point of view.

AREA 1EVENT PLANNING & COMMUNICATIONS Planning event logistics, managing communications between FUA and the various entities involved in the events

including locations and the media.

Coordinating and managing internal project production and communications between team members.

Specialize in international and cross-cultural communication for events.

Develop strategies for presenting Italian gastronomy in international settings.

Identify how to pair food with wine and successfully communicate not only the technical characteristics of the wine

but also its cultural value to special event attendees.

AREA 2DIGITAL MEDIA & VISUAL ARTSCreating and producing all materials related to the event concept and image.

Manage production projects involving specific skills in videography, photography, and videomaking.

Preparing, revising and editing graphic layouts for print and online publication.

Deepen knowledge and visual approaches to specifically targeted events and event concepts.

On-site media coverage of events and media production and post-production development.

AREA 3FOOD & WINE MANAGEMENT Successfully coordinate Italian menu production and wine list development.

Manage food & wine logistics for international events.

Collaborate in a professional Italian kitchen brigade for large-scale events.

Apply food production skills as practiced in the culinary lab in a food production facility and demonstrate

improvement in basic food production skills such as knife cuts, station organization, sanitation, and order execution.

Gain familiarization with commercial food production processes for special events.

IMPORTANT INFORMATION FOR ENROLLMENT Chef jackets are included for Area 3 only. Knife sets are NOT included and must be brought individually by Area 3

students.

Area 2 students must be equipped with the following for the documentary coursework of the program: Laptop

(preferably Apple) that can accommodate Final Cut Pro or Adobe Premier, external hard drive, SLR camera with

1080p video capacity.

Travel to the US for the NYC fall event week: Not all countries are a part of the visa waiver program to enter the United

States without a visa for travel purposes. Please consult the US Department of State website to find out whether or not

your country is a part of the waiver program, otherwise you must request a visa to enter the US.

43

44 | A PICI US

45

Apicius CEMI - Community Engagement Member Institution

WHAT IS GANZO?Ganzo is the creative learning lab and school restaurant open to the public, operated by the culinary, hospitality, and

wine students of Apicius International School of Hospitality. It is a project meant to promote integration in Florence,

and to encourage and facilitate the interaction between students and the city. Ganzo is located in the Sant’Ambrogio

neighborhood in Florence, a vivacious area of the city known for its unique connection to food thanks to the presence of

the fresh food market and many restaurants and wine shops. Ganzo menus feature seasonal ingredients of the highest

quality prepared by the students as a part of their academic coursework. Ganzo also features a public art gallery.

STUDENT ACADEMIC INVOLVEMENTThe students and faculty of the Apicius School of Food and Wine Studies and the School of Hospitality oversee the

daily operations of Ganzo as part of their academic coursework. Principles and practical applications of front/back

of the house management, professional restaurant preparation, professional beverage management, and customer

relations are practiced through experiential learning during their academic program of study.

GET INVOLVED IN EXPERIENTIAL LEARNINGIn addition to Apicius students who are already academically involved at Ganzo, anyone who seeks a professionalizing

community experience can get involved as well. Through enrollment in Learn and Serve courses, team members

may assist with the areas of Ganzo operations and management, such as food safety and planning, guest service

and relations, sales, HR, dining setup and service, menu planning, wine list development, and cellar management.

Learn and Serve is fully supervised and coordinated by instructors and offers the unique experience of professional

integration and development for all individuals, whether they be students, alumni, or members of the local community.

Courses may be taken on a credit or non-credit basis.

MEAL PLANSThe public, FUA students, staff, and faculty may purchase Ganzo meal plans that can be used everyday during

service hours.

GANZO EVENTSYou can discover many sides to Italian cuisine, art, and culture at Ganzo. Every Wednesday Ganzo offers an aperitivo-

style social event to interact with the community, faculty, and students. Certain Wednesdays transform into AperiArt,

where the regular aperitivo takes a creative turn by featuring art show openings. Thursdays feature special themed

multi-course dinners. Cultural encounters take place throughout the year. Monday wine seminars are scheduled

during the fall and spring semesters.

Contact Info and Hours of OperationVia dei Macci, 85r

50122 Firenze

Tel +39 055 241076

www.ganzofl orence.it

GANZO SCHOOL RESTAURANT

46 | A PICI US

47

Apicius CEMI - Community Engagement Member Institution

WHAT IS FEDORA?Fedora is the learning lab and pastry shop lab open to the public, operated by the students of the Baking and Pastry

Department at Apicius International School of Hospitality. Located at the Villa Brilli Peri campus along with the

Apicius School of Food and Wine Studies, the pastry shop is a part of the Apicius campus facilities and is open to

the public during daily hours of operation. The selection of products including desserts, sweet and savory baked

goods, and specialty holiday items, are available to the public and prepared by the students as part of their academic

coursework, under the supervision of the Baking and Pastry department faculty.

STUDENT ACADEMIC INVOLVEMENTStudents learn in a professional environment and are involved in all operations of baking and pastry production

– ingredient selection and orders, food cost, European HACCP standards of hygiene control, product packaging,

customer service and communications, and front and back of the house operations. Fedora facilities include classroom/

lab spaces for learning and are equipped to offer professionally prepared baked goods and pastries of the highest

quality.

GET INVOLVED IN EXPERIENTIAL LEARNINGIn addition to Apicius courses that are already academically involved at Fedora, anyone who seeks a professionalizing

experience can get involved as well. Through enrollment in Learn and Serve courses, team members may assist with

the areas of Fedora operations and management, such as food safety and planning, guest service and relations, sales,

HR, store setup and service, menu planning, catering operations, and dessert list development. Learn and Serve is

fully taught, supervised and coordinated by instructors and offers the unique experience of professional integration

and development for all individuals, whether they be students, alumni, or members of the local community. Courses

may be taken on a credit or non-credit basis.

MEAL PLANSThe public, FUA students, staff, and faculty may purchase meal plans that can be used everyday at Fedora during

service hours.

Contact InfoVia Guelfa, 116

50129 Firenze Italia

Tel +39 055 2633164

www.fedorafi renze.it

FEDORA SCHOOL PASTRY SHOP

MISSION

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

CAREER PROGRAMS

Sessions .........................................................55

Photography ..................................................57

Visual Communication .................................63

CEMI

CORRIDOIO FIORENTINO

Photography and Design Gallery .................69

I N D E X

49

50 | DI VA

WHERE WE AREWHERE WE ARE

DIVADigital Imaging

and Visual Arts

Palazzo Bombicci Pontelli Guicciardini Strozzi

Corso Tintori, 2150122 Firenze

tel +39 055 2469016fax +39 055 2478068

www.divaflorence.it


Photography and

Design Gallery


corridoiofiorentino.it

1

51

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

following departmental studies:

DIGITAL MEDIA

PHOTOGRAPHY

VIDEO PRODUCTION

VISUAL COMMUNICATION

VISION

DIVA’s eye on Florence is like Renaissance architect Brunelleschi’s box invented to capture perspective through light:

what’s projected through the pinhole is the innovative vision created by our students studying in this city which

has been the cradle of artistic creativity since Renaissance times. Our role in this rich background is to preserve its

visionary spirit but not dwell upon it, to work towards a contemporary, innovative future.

DIVA is an academic institution that offers studies in digital photography, rich multimedia, videomaking, graphic

design, and visual communication in Florence.

DIVA’s philosophy is literally a vision, one that seeks to train students to forge a new light and a new perspective on

how digital and visual arts reveal our surroundings.

DIVA’s technological approach explores local and European surroundings as a living, dynamic canvas by breathing

new life and mobility into historical and traditional contexts, capturing the contemporary social landscape and

creating new scenarios for the images of tomorrow.

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

MISSION

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

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

innovation.

DIVA seeks to promote sustainable futures through digital media, design, and visual arts:

• Visual communication studies to develop proficiency in the use of visual design methods and technologies.

• Photography and video methods that use more responsible ways of consuming resources.

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

course curriculum.

DIVA shapes students who are:

• Creatively conscious about the visual aspects of cities, landscapes, and environments.

• Choose responsible approaches to digital and paper production of their visual production.

• Possess the technical abilities to elaborate what they creatively envision.

• Continue to widen their breadth of knowledge in the digital and visual arts.

DIVA MISSION

52 | DI VA

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.

53

PHOTOGRAPHY FALL SPRING SUMMER

Level 1 √

Level 2 √

Level 3 √

Level 4 √

VISUAL COMMUNICATION FALL SPRING SUMMER

Level 1 √

Level 2 √

Level 3 √

Level 4 √


CAREER SESSIONS AT DIVA

54 | DI VA

55

PROGRAM OVERVIEW

TWO-LEVEL PHOTOGRAPHY CAREER PROGRAMThe two-level photography program is intended for applicants with a strong interest in photography and for those who

would like to develop technical skills and imaging fundamentals while developing their own creative vision. By the end

of the second level, students will have a broader understanding of digital image capture technology and develop a unique

creative vision. The program is designed to promote creative, technical skills and critical thinking of digital photography

and is a prelude to the four-level photography career program at DIVA. The two-level program culminates with a final

portfolio. Students complete a wide range of subjects including beginning image post processing, intermediate image

post processing, post production, camera technical skills and techniques, photography studio lighting, colour, black &

white printing, professional digital imaging software, professional photo studio, post production lab, conceptual and

documentary photography, professional practices, and portfolio development. The career program in Photography

is designed to give students a foundation in the field of photography and multimedia. Students work with up to date

and cutting edge digital imaging software and equipment. Individual self-confidence and personal vision are fostered

throughout the program. The didactic approach includes lectures, labs, discussions, visual presentations, and readings on

photographic, artistic, and historical topics.

FOUR-LEVEL PHOTOGRAPHY CAREER PROGRAMUpon completion of the two levels of the first year in photography, students may continue their studies with the third and

fourth levels of the program. The tools and techniques gained during the first two levels will be further examined and

built upon. The final levels strengthen student development by encompassing theoretical, professional and contemporary

imaging and aesthetic standards while continuously deepening an understanding of expressive communication and

critical thinking in today’s photo-saturated society. Each level will develop a portfolio of images within a fine arts

framework. Students will finish with a complete portfolio and a solo exhibition.

PROFESSIONALIZING ACADEMICSThe academic content of select classes is held in professional environments such as the Community Engagement Member

linked to the academic institution. In the case of the Photography Career Program, professional practice and experiential

learning occur at the DIVA/IDEAS CEMI, Corridoio Fiorentino, where students interact with and educate the public.

Corridoio Fiorentino is the learning lab and photography/design gallery located within the DIVA/IDEAS campus at

Palazzo Doni that features the works of international photographers and designers including FUA students and faculty.

PREREQUISITESFor beginning levels, the prerequisite is a high school diploma or equivalent and demonstration of fluency in English.

Students who wish to enroll in a different level of the program must qualify by submitting a detailed curriculum vitae,

transcripts reflecting courses and grades obtained, and a portfolio.

A qualified submission of the aforementioned documents will be evaluated by a committee of academic advisors who will

determine approval and enrollment in the requested level.


PHOTOGRAPHY


IntersessionWeek I


Week IISESSION II



Week IVSESSION IV

Optional Italian

Language

Introduction to

Photoshop

-

Introduction

to Digital

Photography

Experiential

Learning

Mandatory

EL project

Introduction

to Film

Photography

-

Visual

Communication

Design

Fundamentals

Studio I

Mandatory

EL project

-

SEMINARS*

On Camera and

Studio Flash

Photography

Fine Art Digital

Printing

Art Media:

Introduction

to the Creative

Process

Pinhole

Photography

Visual Diary

-

NYC part of the

Florence/NYC FALL

program available

for one week.

Web Design Optional

EL project **

Optional Italian

Language and/

or Internships

Experiential

Learning Special

Projects **

* All seminars are optional and open for enrollment to enhance the core education of career programs.



56 | DI VA

LEVEL I

The first level provides students with a basic comprehension of photography and introduces contemporary methods of

photographic image making and processing. From an image-making perspective, both film and digital photographic

techniques will be covered. The Introduction to Photoshop course develops a solid background in image processing upon

acquisition. Visual communication concepts and web design offer further tools to understand the building of photographic

meaning and presenting them in the digital forms of design and the web.

Students will be given the tools to identify various photographic concepts and to test their abilities, in order to develop their

interest towards the professional photographic arts.

Areas of acquired skills and competencies: technical aspects of camera operation (Reflex camera usage), light metering and

available light, digital processing, image acquisition, digital workflow, developing processes, fundamentals of photography

software, basics of photographic composition, introduction to printing, introduction to film photography and the darkroom,

color theory fundamentals, visual design development, fundamentals of web design, and typography.


PHOTOGRAPHY LEVEL I FALL


IntersessionWeek I


Week IISESSION II



Week IVSESSION IV

Optional Italian

Language and/

or Internships

Experiential

Learning Special

Projects **

Optional

EL project **

History of

Photography

-

Intermediate

Digital

Photography

Experiential

Learning

Mandatory

EL project

Intermediate

Film

Photography

Mandatory

EL project

-

SEMINARS*

Food

Photography

Introduction

to Fashion

Photography

Introduction to

Photojournalism

Non-Silver

Halide

Photography

Introduction to

Picture Editing

Web Design

-

Introduction

to Rich Media:

Podcast

Production

Optional

EL project **

Optional Italian

Language and/

or Internships

Experiential

Learning Special

Projects **




57

LEVEL II

Level II completes the yearlong edition of the Photography Career Program. Students further develop their skills

in digital and classical photography at an intermediate level, and will be challenged to explore how images are made,

interpreted, and delivered while furthering the technical proficiencies gained in the previous semester. Emphasis is

placed on contextualizing photography through its evolution and important movements in the field through the history

of photography course. Continuing students also move on to a more advanced level of web design and diversify their

portfolios through an introduction to rich media and podcasts, in addition to special projects to conclude the year of study.

Projects feature involvement in the community.

Areas of acquired skills and competencies: history of photography, intermediate digital photographic techniques,

composting, flash photography, complex digital processing techniques, digital black and white photography, multimedia,

medium and large format film camera techniques, low and high energy film developers, developing personal projects,

podcast production and publication, designing web responsive layouts, and SEO.


PHOTOGRAPHY LEVEL II SPRING


IntersessionWeek I


Week IISESSION II



Week IVSESSION IV

Optional Italian

Language and/

or Internships

Experiential

Learning Special

Projects **

Optional

EL project **

Landscape and

Architectural

Photography

-

Introduction

to Creative

Videomaking

Experiential

Learning

Mandatory

EL project

Advanced

Digital

Photography

-

Teaching

Assistantship I

Mandatory

EL project

-

SEMINARS*

Medium and

Large Format

Stock

Photography,

Illustration,

and Video

Light of Florence

and Tuscany

-

NYC part of the

Florence/NYC FALL

program available

for one week.

Art Theory and

Criticism

Optional

EL project **

Optional Italian

Language and/

or Internships

Experiential

Learning Special

Projects **




LEVEL III

58 | DI VA

The third level of the program features courses that are intended for students with previous experience and who

wish to further their studies in specialized topics such as landscape and architectural photography. From a technical

photography perspective, the advanced level of digital photography is a part of this level. Considering that photography

today demands diverse methods of execution and delivery, cameras are equipped to accomplish more than taking

photographs. Students engage in multimedia studies such as creative videomaking to further develop a sense of the

possibilities beyond static imagery. The third level requires a teaching assistantship experience and introduces an

initial preparation for the final solo exhibition to be held at the end of Level IV.

Students who have had at least one year of photography study may apply for this level. A portfolio must be submitted

for review and an exam is required upon arrival for placement into Level III.

Areas of acquired skills and competencies: introduction to video basics (camera lenses, pre-production, and post-

production), advanced personal project development, language of art criticism, and theory of art criticism.


PHOTOGRAPHY LEVEL III FALL


IntersessionWeek I


Week IISESSION II



Week IVSESSION IV

Optional Italian

Language and/

or Internships

Experiential

Learning Special

Projects **

Optional

EL project **

Advanced

Videomaking

and

Post-Production

Mandatory

EL project

Exploratory

Digital

Photography

Experiential

Learning

-

Solo Exhibit

and Publication

of Solo Work

Mandatory

EL project

Portfolio

Development IV

-

Special Project:

Experiential

Learning

in Digital

Photography

Optional

EL project **

Optional Italian

Language and/

or Internships

Experiential

Learning Special

Projects **




LEVEL IV

59

Fourth-level courses are intended for students who have successfully completed Level III and are equipped with the

knowledge and preparation to conclude the 2-year program. Level IV focuses on the preparation of the students’ final

portfolio and requires a final, advanced videomaking course and the completion of special projects in the areas of

digital and exploratory photography. The capstone experience is the solo exhibition, which represents the culminating

point of the program. Project proposals are reviewed by individual faculty members and as well as during group

critiques. Student build upon their skills and understanding by applying creative and professional methods including:

installation approaches, self-promotion strategies, developing the artist’s statement, and finalizing a portfolio and

e-portfolio.

Areas of acquired skills and competencies: creative videomaking and post-production, creative post-production

processes, after effects, 2 and 3D animation, portfolio preparation and e-publishing, and special project development

for final exhibition.


PHOTOGRAPHY LEVEL IV SPRING

60 | DI VA

61

PROGRAM OVERVIEW

TWO-LEVEL VISUAL COMMUNICATION CAREER PROGRAMVisual Communication is the process of designing and delivering messages and stories to diverse audiences through

film, video, and emerging digital technologies that are not simply techniques but in a broader sense the defining

elements of our culture and society. This two-level program is intended for applicants who are seriously considering a

career in fields related to Visual Communication. An emphasis on design, production, and innovative visual ideas guides

the student through interpreting visual language for the intended user across all aspects and applications. Students

will interpret and “deliver” in print and electronic form. Thanks to state-of-the-art facilities and internationalized

teaching approaches, students challenge their design approaches through projects, exhibitions, and the creation of a

professional portfolio.

FOUR-LEVEL VISUAL COMMUNICATION CAREER PROGRAMThe constantly evolving forms of digital media generate the development of new visual languages, which translate into

the parallel growth of fields that demand the necessary skill and expertise to operate as a professional. The four-level

career program in Visual Communications tackles critical thinking, visual deconstruction/reconstruction, and visual

problem solving for communicational needs in design systems, publication design, electronic media, typography, and

packaging. By weaving technology, aesthetics, raw materials, and references, students will produce experimental ideas

as well as work on interdisciplinary design projects. The second year completes the students’ professional portfolio and

prepares them for the final exhibition to conclude the entire program.


Member linked to the academic institution. In the case of the Visual Communication Career Program, professional

practice and experiential learning occur at the DIVA/IDEAS CEMI, Corridoio Fiorentino, where students interact with

and educate the public. Corridoio Fiorentino is the learning lab and photography/design gallery located within the

DIVA/IDEAS campus at Palazzo Doni that features the works of international photographers and designers including

FUA students and faculty.







VISUAL COMMUNICATION


IntersessionWeek I


Week IISESSION II



Week IVSESSION IV

Optional Italian

Language

Introduction to

Photoshop

-

Introduction

to Digital

Photography

Experiential

Learning

Mandatory

EL project

Visual

Communication

Design

Fundamentals

Studio I

Mandatory

EL project

-

SEMINARS*

Presentation

Media

Commercial

and Business

Advertising

Art Media:

Introduction

to the Creative

Process

Sustainable

Graphic

Design for a

Contemporary

Green World

Portfolio

Development I

-

NYC part of the

Florence/NYC FALL

program available

for one week.

Introduction

to Computer

Graphics

-

Magazine

Editing and

Publishing

Optional

EL project **

Optional Italian

Language and/

or Internships

Experiential

Learning Special

Projects **




62 | DI VA

LEVEL I

Level I has the objective of providing students with basic yet comprehensive visual communication foundations, principles,

and approaches. Students will be introduced to image making and processing through courses on digital photography

and Photoshop, while learning the principles of computer graphics for working digitally. A study of semiotics, design

fundamentals, and the creative process offered by the first-level design fundamentals studio will challenge the students’

design perspectives. Further practical application of learned concepts is offered by the magazine editing and publishing

course.

Areas of acquired skills and competencies: technical aspects of camera operation (Reflex camera usage), light metering and

available light, digital processing, image acquisition, digital workflow, developing processes, fundamentals of photography

software, basics of photographic composition, introduction to printing, introductory Photoshop techniques for graphic and

design projects, visual design development, computer drawing, and layout and editing fundamentals for periodicals.


VISUAL COMMUNICATION LEVEL I FALL


IntersessionWeek I


Week IISESSION II



Week IVSESSION IV

Optional Italian

Language and/

or Internships

Experiential

Learning Special

Projects **

Optional

EL project **

Magazine

Editing and

Publishing

-

Intermediate

Digital

Photography

Experiential

Learning

Mandatory

EL project

Visual

Communication

Design

Fundamentals

Studio II

Mandatory

EL project

-

SEMINARS*

Digital Imagery

Digital Graphic

Illustration

Introduction To

Interface

Visual

Communications

in Business

Portfolio

Development II

Web Design

-

Introduction

to Rich Media:

Podcast

Production

Optional

EL project **

Optional Italian

Language and/

or Internships

Experiential

Learning Special

Projects **




63

LEVEL II

During Level II, students will expand their application of concepts of digital photography and design fundamentals

gained during the first level. They will work with visual solutions that specifically reference both electronic and

print publications. Students will have the opportunity to contribute design solutions and proposals to the journalism

department’s semesterly magazine publication. New disciplines introduced during this level include web design and

rich media, which are intended to diversify the students’ command of media formats. Technical proficiency will also

be furthered in other visual disciplines.

Areas of acquired skills and competencies: design strategies for fashion editorials, intermediate digital photographic

techniques, composting, flash photography, complex digital processing techniques, digital black and white

photography, intermediate typography layout, corporate design, podcast production and publication, designing web

responsive layouts, and SEO.


VISUAL COMMUNICATION LEVEL II SPRING


IntersessionWeek I


Week IISESSION II



Week IVSESSION IV

Optional Italian

Language and/

or Internships

Experiential

Learning Special

Projects **

Optional

EL project **

Multimedia

Studio I

-

Introduction

to Creative

Videomaking

Experiential

Learning

Mandatory

EL project

Visual

Communication

Design

Fundamentals

Studio III

-

Teaching

Assistantship I

Mandatory

EL project

-

SEMINARS*

Professional

Practices

Creative

Communication

for the Third

Sector

Portfolio

Development III

-

NYC part of the

Florence/NYC FALL

program available

for one week.

Italian Classical

Cakes and Tarts

Introduction to

Art Direction

Optional

EL project **

Optional Italian

Language and/

or Internships

Experiential

Learning Special

Projects **




LEVEL III

64 | DI VA

Level III students will work primarily on electronic multimedia communication delivery systems intended for specific and

targeted client categories in order to deepen business approaches. Creative videomaking and art direction are introduced

to further contextualize video approaches and artistic practices. Interpreting visual language will be further investigated

throughout this level, as students start to work on individual and client-based projects for their final, yearlong project. A

teaching assistantship experience is required to complete this level.

Areas of acquired skills and competencies: script writing, lighting, video camera technique and lenses, pre-production and

post-production workflow and execution, video editing software, leadership and communication skills for coordinating

projects from design to execution, problem-solving and decision-making in visual communication, and visual branding.


VISUAL COMMUNICATION LEVEL III FALL


IntersessionWeek I


Week IISESSION II



Week IVSESSION IV

Optional Italian

Language and/

or Internships

Experiential

Learning Special

Projects **

Optional

EL project **

Multimedia

Studio II

Experiential

Learning

Mandatory

EL project

Visual

Communication

Design

Fundamentals

Studio IV

-

Digital Video

Editing

Mandatory

EL project

Portfolio

Development IV

-

Special Project:

Experiential

Learning

in Visual

Communication

And Publishing

Optional

EL project **

Optional Italian

Language and/

or Internships

Experiential

Learning Special

Projects **




LEVEL IV

65

Level IV is the final and concluding period of study for the Visual Communication 2-year program. Students will work

on an independent project focusing on visual communication and publishing, in print and electronic media formats,

alongside projects for the advanced level of courses in the areas of design fundamentals and portfolio development. A final

focus is placed on digital video editing and multimedia learning as students prepare for the completion of their second-

year portfolios and the presentation of the capstone visual communication and publishing project.

Areas of acquired skills and competencies: advanced video pre-production, production, and post-production; advanced

lighting; special effects; advanced visual communication methods, techniques, and theories; portfolio preparation and

e-publishing; and special project development for final exhibition.


VISUAL COMMUNICATION LEVEL IV SPRING

66 | DI VA

67

DIVA and IDEAS CEMI - Community Engagement Member Institution

WHAT IS CORRIDOIO FIORENTINO?Corridoio Fiorentino is the learning lab and photography/design gallery located at the DIVA/IDEAS campus at

Palazzo Doni, which features the works of visiting photographers, designers, as well as the students and faculty and

faculty members of DIVA/IDEAS.

Corridoio Fiorentino is a mirror where Florentine and international artists and students attending DIVA/IDEAS

reflect their perception of contemporary aesthetics and share it with the city of Florence.

STUDENT ACADEMIC INVOLVEMENTGroup and solo exhibitions are meant to communicate a contemporary vision of digital arts and involve the community

through the DIVA/IDEAS mission of interpreting and teaching arts through interactive digital media.

Corridoio Fiorentino provides a physical venue and online presence for current and past exhibitions created by

established and emerging photographic artists and designers through the assistance of DIVA/IDEAS.

Corridoio Fiorentino strives to serve students, faculty and professional artists in the field of digital imaging by

preserving, collecting, exhibiting, and fostering the understanding of works of art, in a gallery with the highest

possible scholarly standards.

GET INVOLVED IN EXPERIENTIAL LEARNINGCorridoio Fiorentino is based on Experiential Learning and student involvement is an important element for the

gallery’s success. In addition to courses that are already academically involved at Corridoio Fiorentino, anyone who

seeks a professionalizing experience can get involved as well. Through enrollment in Learn and Serve courses, team

members may assist with the areas of the gallery’s operations and management as a part of their academic coursework.

Learn and Serve is fully taught, supervised, and coordinated by instructors and offers the unique experience of

professional integration and development for all individuals, whether they be students, alumni, or members of the

local community. Courses may be taken on a credit or non-credit basis. Students can assist the advisory board team

with the organization of events, as well as help with public relations. Students can also help with gallery installation

and activities in collaboration with faculty members and artists during shows and special exhibitions.

Contact InfoVia Magliabechi, 1


Tel +39 055 2469016

corridoiofi orentino.it

CORRIDOIO FIORENTINO GALLERY

Photo


Photography and DesignGallery

DIVA/IDEAS

MISSION

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

CAREER PROGRAMS

Sessions ........................................................ 75

Fashion Design and Technology ...................77

Accessory Design and Technology ...............83

CEMI

FLY FASHION LOVES YOU

Vintage, Consignment and Emerging Designer

Store .............................................................89

I N D E X

69


FASTFashion And Accessory Studies and

Technology

Palazzo della GiostraBorgo Pinti, 20r

Firenze

tel +39 055 2633190fax +39 055 2260209

www.fastflorence.it

FLY FASHION LOVES YOU

Retail Store

Palazzo della GiostraBorgo Pinti, 20r

Firenze

fl y.fashionlovesyou.it

70 | FA ST

WHERE WE ARE

71

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

the following departments:


FASHION DESIGN AND TECHNOLOGY

FASHION COMMUNICATION AND PUBLISHING

VISION

FAST sustains the local Florentine traditions of straw, leather and knit production and promotes an economy of

sustainability using local materials and resources.

FAST is an integration project within local culture and is supported by local, green-mapped small businesses which

interact and share their expertise, culture, and craftsmanship with our international students.

The vision of FAST does not seek to evoke nor to cling to a glorious past, but unites old modes and practices with

technology for the following purpose: to preserve traditions and trade techniques while constructing a contemporary,

forward-looking future for the present and coming generations who will continue to create in Florence.

MISSION

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

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

To offer students a hands-on experience that allows them to acquire a real knowledge of the materials, teaches them

how to create fashion, and explores the concept of beauty based on local resources.

To provide a laboratory experience that allows the fresh perspectives students and the seasoned expertise of instructors

from the artisanal, professional and academic fields to combine efforts resulting in exciting proposals in the areas of

fashion and accessories.

To explore and implement environmentally intelligent practices by preserving the local microcosm and traditional

techniques and by fostering the search for alternative approaches to production processes that generate less

environmental waste and damage.

FAST MISSION

72 | FA ST

VALUES

Cultural and technical support from local green-mapped small businesses, which support our international students

by sharing their expertise and cultural heritage.

An international teaching staff whose backgrounds include professional and academic experiences in the fashion

industry and currently practicing artisans.

Cutting edge and equipped lab facilities in the completely renovated space at Palazzo della Giostra where students will

create hands on assignments, the FLY retail store operated by FAST students and faculty, and a Renaissance Ballroom

for fashion projects at Palazzo Bombicci Pontelli Guicciardini Strozzi.

A challenging and varied academic curriculum composed of lectures, workshops, and laboratories.

Structured programs for students who aim towards professional development and future careers in the industry.

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

STUDENT SHOWCASEAn asset of the program is the opportunity to showcase student work at FLY, the non-profit retail store of FAST,

alongside professional emerging designers based in Italy. All works produced by students will be featured with

garment specifications, photographed, and published for promotion on school websites. Garments will undergo a

selection process for in-store and classroom placement. Furthermore, FAST experiential learning and internship

students will then utilize these items to create window displays and other special installations throughout the season.

For this reason, it is not possible for students to take garments, accessories, and the like home upon course completion.

In the event that a garment is sold, all profits will go toward FUA scholarship funds for future FAST students.

73

SESSIONS AT FAST


FALL SPRING SUMMER

Level 1 √

Level 2 √

Level 3 √

Level 4 √


FALL SPRING SUMMER

Level 1 √

Level 2 √

Level 3 √

Level 4 √


74 | FA ST

75


PROGRAM OVERVIEW

TWO-LEVEL FASHION DESIGN AND TECHNOLOGY CAREER PROGRAMFlorence and the region of Tuscany are a central focus point of Italy’s acclaimed fashion industry. The Career

Program in Fashion Design is intended for students who wish to enter the fashion industry equipped with skills and

knowledge from both a creative and production perspective. The program is specialized in its research of style and the

preparation of the professional figures sought by the industry. The 1-year/2-level program focuses on production and

finishing practices in the clothing industry. Students will gain familiarity with materials, knowledge of construction

and modeling, and will learn fashion terminology, traditional and innovative approaches to tailoring, creative design

and style practices, collection identity building. Students will also learn how to collaborate with the figures in the

fashion industry such as creative and art directors. The sophisticated teaching approach and facilities are combined

with student development through stimulating projects and exhibitions on and off-campus, and through the creation

of a professional portfolio.

FOUR-LEVEL FASHION DESIGN AND TECHNOLOGY CAREER PROGRAMThe 2-year/4-level program further builds upon the studies performed in the first year in order to fully develop

professionals for the fashion industry. Second-year students focus on constructing coherent and identifiable collections,

gaining prototype skills, and reinforcing the creative and strategic practices necessary to operate within the industry.

The goal is to reach the capacity and acquire the tools to collaborate with professionals and companies specialized in

areas such as fashion design, prototypes, and production. Students also analyze how they can offer their expertise

and experience as collaborators and consultants called upon external organizations. The professional portfolio is

developed at an advanced level and students are also involved in exhibitions and projects on and off-campus.

PROFESSIONALIZING ACADEMICSThe academic content of selected classes is held in professional environments such as the Community Engagement

Member linked to the academic institution. In the case of the Fashion Design Career Program, professional practice and

experiential learning occur at the FAST CEMI - FLY Fashion Loves You, a retail store featuring vintage, consignment,

emerging designers, and student creations, where students interact with and educate the public. Regular coursework

during the career program involves lectures and workshops with professionals from the fashion industry.




A qualified submission of the aforementioned documents will be evaluated by a committee of academic advisors who will

determine approval and enrollment in the requested level.


Photo Credits

Jerry Lee Ingram with Fashion Photography Class, DIVA

for BLENDING MAGAZINE

Cover for LUISA VIA ROMA


IntersessionWeek I


Week IISESSION II



Week IVSESSION IV

Optional Italian

Language

Introduction to

Photoshop

-

Fashion Design

Studio I

Mandatory

EL project

Sewing and

Construction

Techniques I

-

Fashion Retail

Management

Experiential

Learning

Mandatory

EL project

-

SEMINARS*

Draping

Knitwear I

Art Media:

Introduction

to the Creative

Process

Feathers and

Experimental

Materials

Portfolio

Development I

Pattern Making Optional

EL project **

Optional Italian

Language and/

or Internships

Experiential

Learning Special

Projects **




LEVEL I

76 | FA ST

The aim of the first level is to immediately establish an important balance between hands-on and digital approaches

to fashion. The foundations of pattern making, sewing, draping, and modeling are covered in order to work with

clothing construction and gain familiarity with textiles. Design and rendering through design software skills gained

through the Photoshop and design studio courses allow for students to begin giving shape, form, and creativity

to their portfolios. An important feature of the first level is the introduction to fashion retail management, which

provides a foundational contextualization of the fashion industry’s culture and practices.

Areas of acquired skills and competencies: developing conceptual and creative fashion projects for a singe outfit, flat

partners, sewing and constructing basic prototypes, sketching and rendering quality, fundamental understanding of

retail strategies and management for fashion stores, and efficiency of merchandised collections.


FASHION DESIGN AND TECHNOLOGY LEVEL I FALL


IntersessionWeek I


Week IISESSION II



Week IVSESSION IV

Optional Italian

Language and/

or Internships

Experiential

Learning Special

Projects **

Optional

EL project **

CAD For

Fashion /

Advanced

Pattern Making

-

Fashion Design

Studio II

Experiential

Learning

Mandatory

EL project

Sewing and

Construction

Techniques II

-

Apparel Design

Mandatory

EL project

-

SEMINARS*

Scarf, Shawl,

and Wrap

Design

Knitwear II

Eco-Sustainable

Fabrics and

Fashion Design

Sport And

Swimwear

Design

Portfolio

Development II

Faces, Facts, and

Places In Italian

Fashion

Optional

EL project **

Optional Italian

Language and/

or Internships

Experiential

Learning Special

Projects **




LEVEL II

77

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

and construction techniques for capsule prototypes and finished products, initial development of personal style and

stylistic direction, and increased analysis and involvement in the Italian fashion scene.


FASHION DESIGN AND TECHNOLOGY LEVEL II SPRING

78 | FA ST


IntersessionWeek I


Week IISESSION II



Week IVSESSION IV

Optional Italian

Language and/

or Internships

Experiential

Learning Special

Projects **

Optional

EL project **

Leather

Technology

-

Haute Couture

Sewing

Techniques and

Construction

Mandatory

EL project

Fashion

Collection

Design and

Production I

Experiential

Learning

-

Teaching

Assistantship I

Mandatory

EL project

-

SEMINARS*

Fabric Design

and Decoration

Bridal Design

Techniques and

Construction

Portfolio

Development III

Line

Development

for Fashion I

Optional

EL project **

Optional Italian

Language and/

or Internships

Experiential

Learning Special

Projects **




LEVEL III

FASHION DESIGN AND TECHNOLOGY LEVEL III FALL

The second year commences with the third level, whose aim is to develop the students’ capacity to apply fashion design

to a wider perspective. Students will begin the planning of complete collections through introductory studies based

on line development and design and production strategies for fashion collections. Also introduced are specialized

sectors of the fashion industry such as haute couture, which requires particular sewing and draping techniques.

Materials that are representative of Italian fashion, especially leather, will be an important focus of this level. A

teaching assistantship is required during this level. Students will be involved in event managements at FLY.

Areas of acquired skills and competencies: advanced construction and tailoring techniques, knowledge and usage of

alternative materials that are significant in the Italian fashion industry such as leather, merchandising skills, increased

perspectives of project management and production, and the ability to decode and apply more advanced skills in

collection development.


79


IntersessionWeek I


Week IISESSION II



Week IVSESSION IV

Optional Italian

Language and/

or Internships

Experiential

Learning Special

Projects **

Optional

EL project **

Fashion

Collection

Design and

Production II

Experiential

Learning

-

Decoration and

Embellishment

Techniques in

Haute Couture

Mandatory

EL project

Line

Development

for Fashion II

Mandatory

EL project

Portfolio

Development

IV

-

Fashion

Forecasting for

Merchandisers

Optional

EL project **

Optional Italian

Language and/

or Internships

Experiential

Learning Special

Projects **




LEVEL IV

FASHION DESIGN AND TECHNOLOGY LEVEL IV SPRING

The fourth and final level, which concludes the second year, requires students to fully develop the technical skills

necessary for the decoration and detail practices utilized by high fashion. These skills will not only be studied

and practiced, but also experimented through new concepts, volumes, and materials. Students will complete their

professional portfolio and the second level of line development. The students’ ability to operate as fashion industry

professionals will be a result of the planning and management of coherent, structured, and stylistically strong fashion

collections. Students will strengthen fashion communication skills, complete their professional portfolios, and develop

a special project in fashion design to exhibit at the end of the program. Student creations may be involved in fashion

photoshoots.

Areas of acquired skills and competencies: fashion and style forecasting for merchandising, refining construction and

finishing tailoring techniques, final collection design and development, semiotic and merchandising paradigms of

fashion collections, product management, and a fundamental knowledge of the supply chain.


80 | FA ST

ELY B.Eleonora Bruno

S/S 2013

Emerging Designer at FLY FASHION LOVES YOU

Spring 2013

81


PROGRAM OVERVIEW

TWO-LEVEL ACCESSORY DESIGN AND TECHNOLOGY CAREER PROGRAMFlorence and the region of Tuscany are a leading point of reference for Italian accessory production. The Career Program

in Accessory Design is intended for students who wish to enter the accessory design and production industry equipped

with skills and knowledge from both a creative and production perspective. The program is unique for its specialization

in the finest leather and textile materials used in the industry, the traditional and innovative approaches to accessory

construction and modeling, a focus on the history and sociology of fashion through accessories, and the technical

training applied to improving accessory design and style research. Students will encounter the creative practices in

the accessories field in order to develop a distinct style, learn how to collaborate with industry figures such as creative

and art directors, and gain the tools necessary to create accessory collections that reflect a strong brand identity. The

sophisticated teaching approach and facilities are combined with student development through stimulating projects

and exhibitions on and off-campus, and the creation of a professional portfolio.

FOUR-LEVEL ACCESSORY DESIGN AND TECHNOLOGY CAREER PROGRAMThe 2-year/4-level program further builds upon the studies performed in the first year in order to fully develop

professionals for the accessories industry. Second year students focus on constructing coherent and identifiable

collections, gaining prototype skills, and reinforcing the creative and strategic practices necessary to operate within the

sector. The goal is to acquire the tools and gain the ability to collaborate with professionals and companies specialized

in areas such as accessory design, prototypes, assembly, and production techniques. Students also analyze how they

can offer their expertise and experience as collaborators and consultants sought out by external organizations. The

professional portfolio is developed at an advanced level and students are also involved in exhibitions and projects on

and off-campus.

PROFESSIONALIZING ACADEMICSThe academic content of selected classes are held in professional environments such as the Community Engagement

Member linked to the academic institution. In the case of the Accessory Design Career Program, professional and

experiential learning occurs at the FAST CEMI - FLY Fashion Loves You, a retail store featuring vintage, consignment,

emerging designers, and student creations, where students interact with and educate the public. Regular coursework

during the career program involves lectures and workshops with professionals from the accessory industry.







Photo Credits


Rebecca Nocentini,Esprit Model Management

Ronnie Cosma Bigalli, H&MUA


IntersessionWeek I


Week IISESSION II



Week IVSESSION IV

Optional Italian

Language

Introduction to

Photoshop

-

Handbag

Construction

Techniques I

Mandatory

EL project

Footwear

Design and

Construction I

-

Fashion Retail

Management

Experiential

Learning

Mandatory

EL project

-

SEMINARS*

Boot

Construction

Techniques

Belt Design and

Construction

Art Media:

Introduction

to the Creative

Process

Feathers and

Experimental

Materials

Portfolio

Development I

Sketching and

Rendering

Accessories

Optional

EL project **

Optional Italian

Language and/

or Internships

Experiential

Learning Special

Projects **




LEVEL I

82 | FA ST

The aim of the first level is to provide the foundational approach to working with materials, such as leather, and the

sewing and tailoring practices involved in the creation of accessories. Construction and technique-focused courses in

the areas of shoes and bags develop the capacity to master accessory modeling and to develop familiarity with the use

of high-quality materials. Design and rendering through design software as well as a solid background in Photoshop

allow for students to begin giving shape, form, and creativity to their portfolios. A study of experiential learning in

fashion retail management provides an important practical basis for becoming familiarized with the fashion industry.

Areas of acquired skills and competencies: developing conceptual and creative accessory projects for handbag and

footwear designs, pattern development, cutting techniques for material handling and basic prototype assembly,

sketching and rendering quality, retail strategies for fashion stores, and efficiency of merchandised collections.


ACCESSORY DESIGN AND TECHNOLOGY LEVEL I FALL


IntersessionWeek I


Week IISESSION II



Week IVSESSION IV

Optional Italian

Language and/

or Internships

Experiential

Learning Special

Projects **

Optional

EL project **

CAD for Fashion /

Advanced

Pattern Making

-

Handbag

Construction

Techniques II

Mandatory

EL project

Line Building

For Accessories

Experiential

Learning

-

Footwear

Design And

Construction II

Mandatory

EL project

-

SEMINARS*

Introduction

to Fashion

Photography

Scarf, Shawl

and Wrap

Design

Athletic

Footwear

Design and

Construction

Experimental

Handbag

Design and

Technology

Portfolio

Development II

Faces, Facts, and

Places In Italian

Fashion

Optional

EL project **

Optional Italian

Language and/

or Internships

Experiential

Learning Special

Projects **




LEVEL II

83

The second level further develops first-level studies to implement digital modeling for accessories with the use of CAD.

Design approaches will be refined, and students will complete intermediate-level construction courses that require

hands-on familiarity with techniques and materials in order to create leather shoes and bags. This level also initiates

line building for accessories as a precursor to collection management and development. The Made in Italy concept and

the history of fashion are considered on a case studies basis to strengthen the students’ overall knowledge of important

moments and breakthroughs in the world of fashion.

Areas of acquired skills and competencies: developing conceptual capsule accessory collection, 3D digital patterns,

construction and assembly of basic capsule prototypes and finished products, initial development of personal style

and stylistic direction, and increased analysis and involvement in the Italian accessory scene.


ACCESSORY DESIGN AND TECHNOLOGY LEVEL II SPRING

84 | FA ST


IntersessionWeek I


Week IISESSION II



Week IVSESSION IV

Optional Italian

Language and/

or Internships

Experiential

Learning Special

Projects **

Optional

EL project **

Leather

Technology

-

Accessory

Studio I

Mandatory

EL project

Accessory

Collection

Design and

Production I

Experiential

Learning

-

Teaching

Assistantship I

Mandatory

EL project

-

SEMINARS*

Traditional and

Experimental

Headwear

Straw Hats

and Bags: A

Florentine

Dynasty

Portfolio

Development III

Line

Development

for Accessories I

Optional

EL project **

Optional Italian

Language and/

or Internships

Experiential

Learning Special

Projects **




LEVEL III

The third level, which commences the second year of the program, further refines the students’ ability to produce

accessory designs and transform them into a complete, coherent vision through the line development and collection

design courses. These courses will especially emphasize production techniques. Special focus is also dedicated to

leather, applied to diverse product categories. The stylistic research, as well as 2D and 3D approaches, will be further

stimulated during this level through the continuation of the accessory studio. A teaching assistantship is required

during this level.

Areas of acquired skills and competencies: advanced leather technology skills refined through special design projects,

confidence and familiarity with experiential materials used in the accessories industry, increased hands-on approaches

to capsule collection production, merchandising skills, increased perspectives of project management and production,

and the ability to decode and apply more advanced skills in collection development.


ACCESSORY DESIGN AND TECHNOLOGY LEVEL III FALL

85


IntersessionWeek I


Week IISESSION II



Week IVSESSION IV

Optional Italian

Language and/

or Internships

Experiential

Learning Special

Projects **

Optional

EL project **

Accessory

Collection

Design and

Production II

Experiential

Learning

-

Accessory

Studio II

Mandatory

EL project

Line

Development

for Accessories

II

Mandatory

EL project

Portfolio

Development

IV

-

Special Project:

Experiential

Learning in

Accessory

Design

Optional

EL project **

Optional Italian

Language and/

or Internships

Experiential

Learning Special

Projects **




LEVEL IV

The fourth and concluding level of the second year provides the final definition of working techniques applied to

various materials and product details involved in the manual and digital elaboration required by accessory collection

development. New concepts, volumes, and materials will be experimented to challenge the students’ ability to face

the industry, whether they end up working for accessory companies or seek to fully shape and define their own brand

identities. Students will strengthen fashion communication skills, complete their professional portfolios, and develop

a special project in accessory design to exhibit at the end of the program. Student creations may be involved in fashion

photoshoots.

Areas of acquired skills and competencies: implementation of accessory design skills through consistent studio

practices, experimentation not only for footwear and handbags but additional accessory areas, refining construction

and finishing accessory production techniques, final collection design and development, semiotic and merchandising

paradigms of accessory collections, product management, and a fundamental knowledge of the supply chain.


ACCESSORY DESIGN AND TECHNOLOGY LEVEL IV SPRING

86 | FA ST

87

FLY FASHION LOVES YOU RETAIL STOREFAST CEMI - Community Engagement Member Institution

WHAT IS FLY | FASHION LOVES YOU?FLY | Fashion Loves You is a learning lab and fashion store specialized in vintage and consignment clothing and

accessories. It is also a space that regularly hosts emerging local designers and showcases student-produced garments

and accessories. The space is operated by the students and faculty members of FAST, the Fashion and Accessory

Studies and Technology division of FUA. FLY is located in a sleek, minimalist space at Palazzo della Giostra in Borgo

Pinti along with the FAST fashion department facilities. It is a link between the city and the classroom that represents

the creative expression and exchange shared by our students and the local community.

STUDENT ACADEMIC INVOLVEMENTFLY is the heart of FAST and its academic activities and mission. FAST seeks to share Florence’s past and present

importance in Italian fashion as well as to bring back the “lost arts” – straw, leather, and knitwear products – of the

city’s local fashion economy. This space allows for students to grasp issues of fashion marketing, store management,

and sales strategies in addition to fashion design. Experiential learning projects related to academic courses, such as

store retail and management, are held at FLY in order to foster student involvement in a professional environment and

to encourage interaction with the local community. This is a place where students’ fashion aspirations came true by

being able to offer their creations to the public.

GET INVOLVED IN EXPERIENTIAL LEARNING Individuals with a passion for the world of fashion and accessories and those who wish to experience it professionally

may sign up for Experiential Learning through Learn and Serve courses. In addition to courses that are already

academically involved at FLY, anyone who seeks a professionalizing experience can get involved as well. Through

enrollment in Learn and Serve courses, team members may assist with the areas of FLY operations and management.



local community. Courses may be taken on a credit or non-credit basis. FLY, like its fellow CEMI, is a window to the

local community in Florence. It is a space where students can demonstrate FUA’s cultural mission to the public, by

sharing the styles of Florence that extend beyond cultural stereotypes.

Contact InfoBorgo Pinti, 20r


orgo Pinti, 20/r Tel +39 055 2633190

fl y.fashionlovesyou.it

Photo Credits


forLUISA VIA ROMA

Kay Cammarer, Lighting Design Spring 2010

ideas

MISSION

Mission, Vision &

Values.....................................93

CAREER PROGRAMS

Sessions .........................................................95

Eco-Sustainable Design .................................97

Luxury Design ............................................103

CEMI


Photography and Design Gallery ................109

I N D E X

89

I N T E R I O R D E S I G N ,

E N V I R O N M E N T A L A R C H I T E C T U R E

A N D S U S T A I N A B I L I T Y

90 | I DE A S


IDEASInterior Design,

Environmental Architecture

&Sustaibility

Palazzo Bombicci Pontelli Guicciardini Strozzi


tel +39 055 2469016fax +39 055 2478068

www.divaflorence.it


Photography and

Design Gallery


corridoiofiorentino.it

1

91

The School of Interior Design, Environmental Architecture, and Sustainability hosts departments offering courses in

the following areas:

ARCHITECTURAL RESTORATION AND HISTORY OF ARCHITECTURE

ARCHITECTURAL STUDIES

INTERIOR AND VISUAL DESIGN

PRODUCT AND LUXURY DESIGN

SUSTAINABLE ARCHITECTURE AND DESIGN

VISION

The School of Interior Design, Environmental Architecture and Sustainability positions itself in Florence as a new

piazza, an open area where the dialogue on buildings, spaces, design, and landscapes opens up new horizons in the

city.

IDEAS rethinks the concepts of choice from a cultural and community point of view using the basis of architectural

and design studies in order understand how human values are achieved in physical spaces.

The School interprets the Renaissance as it should be discussed in Florence: not as a relic of the past but as a

contemporary term for the present and the future. It also respects the longstanding tradition of Italian structural

aesthetics and functionality, while seeking to generate innovative interpretations of architecture and design.

IDEAS’s philosophy is to enhance and sustain the quality of the human environment through the study of architecture

on different scales, from design to multifunctional buildings. In this setting students, with their international

backgrounds, can have a dynamic impact on their surrounding landscape.

The environment of Florence with its bustling life, tourism, culture, and arts will open up students to life-changing

perspectives and the School’s vision seeks to create a space in which students and the city can freely exchange and,

ultimately, change.

MISSION

To provide an educational environment that sustains the practices of design, planning and management applied to the

fields of architecture, sustainability, and historical preservation.

To redefine and challenge the historical concept of the Renaissance through contemporary practices of design,

architecture, and sustainability in a city where the past is in everyday reality.

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

To encourage students to benefit from a multitude of learning experiences through contact with the rich backgrounds

of our faculty, interaction with the city, and involvement with fellow students and the city’s locals. Human intersections

can deepen the students’ relationship with the city and how its structures are experienced, and therefore inspire their

approach to architecture in studies and projects.

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

contributions.

IDEAS MISSION

92 | I DE A S

VALUES

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

landscapes.

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

design and planning.

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

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

their research and creativity can flourish.

Opportunities for enrichment and exposure to the local community through projects, shows, and exhibitions at

Corridoio Fiorentino, the community project of IDEAS.

93

CAREER SESSIONS AT IDEAS

ECO-SUSTAINABLE DESIGN FALL SPRING SUMMER

Level 1 √

Level 2 √

Level 3 √

Level 4 √

LUXURY DESIGN FALL SPRING SUMMER

Level 1 √

Level 2 √

Level 3 √

Level 4 √

94 | I DE A S

SUST

AIN

AB

LE

LAN

DSC

APE

A

RC

HIT

ECTU

RE

95

PROGRAM OVERVIEW

TWO-LEVEL ECO-SUSTAINABLE DESIGN CAREER PROGRAMThe practice of sustainability in design today will have an immediate impact on the life and society in the landscapes

of the future. The goal of environmentally responsible design is to transform the building and renovation industry

so that design will enhance the health and well-being of living environments in both the global landscape and

local communities. The Career Program in Eco-Sustainable Design is an impassioned answer to the call for the

design solutions that will positively sustain the planet. The aim of the 1-year/2-level program option is to develop

interdisciplinary competencies and skills in the areas of design thinking, project development, and operations and

activities geared towards sustainable design and project management. Creative sustainability studies prepare students

to develop their expertise and to gain a strategic view of transforming spaces into ecologically and socially healthy

ones through sustainable design solutions.

FOUR-LEVEL ECO-SUSTAINABLE DESIGN CAREER PROGRAMThe 2-year/4-level program builds upon the knowledge and practice gained in the first year and provides the tools to

shape professional figures ready to actively operate within the field of sustainable design. Students who complete the

program are equipped with exhibition experience and professional portfolio development. The goal is to gain design

capacities and problem-solving approaches by taking into account a multidimensional perspective of sustainability

that answers to the environment, economy, culture, and society within a specific landscape. The professional figures

that emerge from the two-year edition of the program come away with a diverse portfolio of projects representing the

ability to face problem-solving, plan preventive measures, and create compelling proposals in the field of sustainable

design for the communities of today and tomorrow.

PROFESSIONALIZING ACADEMICS The academic content of select classes is held in professional environments such as the Community Engagement

Member linked to the academic institution. In the case of the Eco-Sustainable Design Career Program, professional

practice and experiential learning occur the DIVA/IDEAS CEMI, Corridoio Fiorentino, where students interact with

and educate the public. Corridoio Fiorentino is the learning lab and photography/design gallery located at the Palazzo

Doni DIVA/IDEAS campus that features the works of international designers and photographers, including FUA

students and faculty.

PREREQUISITESFor beginning levels, the prerequisite is a high school diploma or equivalent and demonstration of fluency in

English.






ECO-SUSTAINABLE DESIGN

96 | I DE A S


IntersessionWeek I


Week IISESSION II



Week IVSESSION IV

Optional Italian

Language

Introduction to

Photoshop

-

Technical

Drawing and

CAD

Mandatory

EL project

Project for

Sustainable

Interior Design I

Experiential

Learning

-

Design by

Nature I

Mandatory

EL project

-

SEMINARS*

Design

Principles for

Sustainability

Global Recycling

Policies

Art Media:

Introduction

to the Creative

Process

Sustainable

Future:

Historical and

Critical Contexts

Portfolio

Development I

Introduction

to Computer

Graphics

Optional

EL project **

Optional Italian

Language and/

or Internships

Experiential

Learning Special

Projects **



can be added at the beginning of a regular FUA session date for a minimum of 3 weeks.

LEVEL I

The program objectives of the first level focus on the acquisition of software knowledge to work with CAD design,

graphic design, and Photoshop for image processing. A solid familiarity of design programs from both a 2D and 3D

perspective are reached in the first level. An intensive development of creative approaches allows students to plan and

implement project planning for interior design from a sustainable perspective, which will build up the professional

portfolio during the first level. Moreover, special emphasis is given to human biology and psychology in design and

product development strategies.

Areas of acquired skills and competencies: design sustainability awareness, sustainable solutions for projects of

interiors, design and critical thinking skills, knowledge of materials with low environmental impact in design projects,

reducing water and energy consumption of a building, knowledge of renewable alternative energy sources to meet

building needs, and evaluating overall energy consumption to measure environmental impact of projects.


ECO-SUSTAINABLE DESIGN LEVEL I FALL

97


IntersessionWeek I


Week IISESSION II



Week IVSESSION IV

Optional Italian

Language and/

or Internships

Experiential

Learning Special

Projects **

Optional

EL project **

Sustainable Life

Cycle

-

3D Computer

Design and

Rendering

Mandatory

EL project

Project for

Sustainable

Interior Design

II

Experiential

Learning

Mandatory

EL project

-

SEMINARS*

Materials and

Methods for

Green Printing

Sustainable Life

Strategies

Introduction To

Lighting

Portfolio

Development II

Creating a

Sustainable

Career

Design by

Nature II

-

Green

Packaging

Design

Optional

EL project **

Optional Italian

Language and/

or Internships

Experiential

Learning Special

Projects **




LEVEL II

The second level of the first year poses important issues of nature-driven design, sustainable practices in product

design, and how design solutions fit within the framework of ecological life cycles. Packaging design solutions will be

considered from a green perspective. 3D design and rendering skills are further reinforced, along with the continued

study of human nature in design strategies. The second level of the project for sustainable interior design focuses on

recovery techniques to redefine formerly used spaces and to “recycle architecture.”

Areas of acquired skills and competencies: familiarity with reduce-reuse-recycle policies for design impact, eco-

product recognition through methods and labels, identification of major ecological materials, 2D and 3D software

design, prototype creation, knowledge of client relations for design commissions, and knowledge of waste and

pollution issues and policies.


ECO-SUSTAINABLE DESIGN LEVEL II SPRING


IntersessionWeek I


Week IISESSION II



Week IVSESSION IV

Optional Italian

Language and/

or Internships

Experiential

Learning Special

Projects **

Optional

EL project **

Marketing and

Design for a

Sustainable

Lifestyle

-

History of

Sustainability

Mandatory

EL project

Sustainable

Graphic

Design for a

Contemporary

Green World

Experiential

Learning

-

Teaching

Assistantship I

Mandatory

EL project

-

SEMINARS*

Marketing

Ethical

Strategies

Built

Environment

Infl uence on

Human Life

Portfolio

Development III

Systems

Thinking

Design

Optional

EL project **

Optional Italian

Language and/

or Internships

Experiential

Learning Special

Projects **




LEVEL III

98 | I DE A S

The aim of the third level is to deepen student’s design skills through sustainable graphic design and systems thinking

design. The study of important marketing aspects in sustainable design is introduced in order to expand skill sets

beyond project creation and towards proper pitching and presentation. Students are introduced to the history of

sustainability to acquire a more contextualized theoretical perspective of how the field has evolved and how it will

continue to move forward. Portfolio development will continue to be expanded and diversified. A teaching assistantship

is required for the completion of this level.

Areas of acquired skills and competencies: application of sustainable graphic design, critical analysis of sustainability

factors in design projects, project management from conception to creation, higher level of design terminology,

connecting design and technology, and research methodologies for examining the impact of design on human society

and welfare.


ECO-SUSTAINABLE DESIGN LEVEL III FALL


IntersessionWeek I


Week IISESSION II



Week IVSESSION IV

Optional Italian

Language and/

or Internships

Experiential

Learning Special

Projects **

Optional

EL project **

Sustainable

Community:

A Way of Life

Mandatory

EL project

Biomimicry:

Nature as

Inspiration for

Designers

-

Holistic

Living and

Permaculture

Design

Mandatory

EL project

Portfolio

Development IV

-

Eco-Sustainable

Design

Experiential

Learning

Optional

EL project **

Optional Italian

Language and/

or Internships

Experiential

Learning Special

Projects **




LEVEL IV

99

The 2-year program concludes with the completion of the fourth and final level of the program. Sustainable design

is taught from an expanded community perspective, in order to encourage the rethinking of not only physical spaces

but also systems of energy and finance as well as lifestyles generated within communities. Specialized topics such

as biomimicry in nature as a source of design inspiration and alternative forms of holistic lifestyles are analyzed.

Students, through a specific topic related to eco-sustainability, will complete their professional portfolio and the

special project intended for exhibition in order to illustrate the entire breadth of studies fulfilled.

Areas of acquired skills and competencies: e-book presentation of a body of work, viable work samples, proper

contextualization of produced works, portfolio website, verbal and professional skills to demonstrate professionalism

and marketability, and advanced digital presentations.


ECO-SUSTAINABLE DESIGN LEVEL IV SPRING

100 | I DE A S

byAlessandra Regoli

3D Illustration Restyling of a Villa

101

LUXURY DESIGN

PROGRAM OVERVIEW

TWO-LEVEL LUXURY DESIGN CAREER PROGRAMThe Career Program in Luxury Design draws from the infinite variety and diversity of luxury sectors and spaces

in the Italian landscape, renowned in the European panorama for creativity and high quality. While exploring the

different fields of luxury-related design, students will learn about luxury interiors, design objects, and products with

an emphasis on services and aesthetics. Combined with the international perspective of a city like Florence, the

career program prepares students to operate in highly specialized project environments through specific design

competencies and aesthetic sensibilities. The 1-year/2-level program exposes students to 2D and 3D software and

development skills utilized in the design field while focusing on the unique practices of luxury brands and client

relations. Design studies focus on products, furniture, and residences from a luxury perspective.

FOUR-LEVEL LUXURY DESIGN CAREER PROGRAMThe 2-year/4-level program develops learning and practices acquired during the first level in order to fully develop

luxury design experts capable of responding to highly specialized client categories and markets. The types of design

encountered and analyzed during this level transition into specific product categories pertaining to those belonging

to large-scale sectors such as transportation, yacht, spa, and hotel design. The concept of luxury, in all courses, will

be examined for its evolving meaning and for ways to increase its compatibility with sustainable practices. Students

who complete the program are equipped with exhibition experience and professional portfolio development in order

to successfully enter the luxury design market.

PROFESSIONALIZING ACADEMICS The academic content of select classes is held in professional environments such as the Community Engagement

Member linked to the academic institution. In the case of the Luxury Design Career Program, professional practice

and experiential learning occur at the DIVA/IDEAS CEMI, Corridoio Fiorentino, where students interact with and

educate the public. Corridoio Fiorentino is the learning lab and photography/design gallery located at the DIVA/IDEAS

Palazzo Doni campus that features the works of international photographers and designers, including FUA students

and faculty.

PREREQUISITESFor beginning levels, the prerequisite is a high school diploma or equivalent and demonstration of fluency in

English.






102 | I DE A S


IntersessionWeek I


Week IISESSION II



Week IVSESSION IV

Optional Italian

Language

Technical

Drawing

and CAD

-

Strategic

Luxury Brand

Management

Mandatory

EL project

Consumer

Behavior

-

Luxury

Furniture Design

Mandatory

EL project

-

SEMINARS*

Presentation

Media

Commercial

and Business

Advertising

Art Media:

Introduction

to the Creative

Process

Glamour and

Style: The Pitti

Fashion Shows

Portfolio

Development I

Product Design

Experiential

Learning

Optional

EL project **

Optional Italian

Language and/

or Internships

Experiential

Learning Special

Projects **




LEVEL I

The skill focus of the first level of the first year aims to increase familiarity with technical drawing and CAD in

order to properly execute the digital design of luxury-related products. Design is considered from the perspective

of two specific areas, luxury products and luxury furniture. From a luxury market perspective, students will gain a

foundational understanding of brands and consumer behavior encountered when working with diverse styles and

designs. Consumer behavior will also be studied in order to deepen knowledge of client trends and tendencies.

Areas of acquired skills and competencies: understanding of luxury furniture and products, basic solutions for luxury

interiors, awareness of consumer behavior, critical thinking skills, and selection and usage of high quality materials.


LUXURY DESIGN LEVEL I FALL

103


IntersessionWeek I


Week IISESSION II



Week IVSESSION IV

Optional Italian

Language and/

or Internships

Experiential

Learning Special

Projects **

Optional

EL project **

Art, Food,

Fashion, and

Wine: Creative

Advertising

of Italian

Destinations

-

3D Computer

Design and

Rendering

Mandatory

EL project

Luxury

Residential

Interior

Design

Mandatory

EL project

-

SEMINARS*

Winery Design

Introduction to

Fashion

Photography

Visual

Communications

in Business

Introduction to

Lighting

Portfolio

Development

II

Faces, Facts, and

Places in Italian

Fashion

-

Luxury

Design I

Experiential

Learning

Optional

EL project **

Optional Italian

Language and/

or Internships

Experiential

Learning Special

Projects **




LEVEL II

The second level of the first year enhances first level drawing and CAD skills by focusing on 3D rendering approaches.

Students take on more complex forms of luxury residential design with a focus on models unique to Tuscany. Students

will be capable of identifying Italian luxury, high quality products, and advertising practices in the areas of the art,

food, fashion, and wine industries. A specialized study of Italian fashion and its evolution provides an insight to a

significant slice of the global luxury market.

Areas of acquired skills and competencies: knowledge of the qualities and elements of luxury residences, identification

of Italian luxury brands and products, designing for specialized spaces, and application of luxury materials.


LUXURY DESIGN LEVEL II SPRING


IntersessionWeek I


Week IISESSION II



Week IVSESSION IV

Optional Italian

Language and/

or Internships

Experiential

Learning Special

Projects **

Optional

EL project **

Transportation

Design

-

Made in Italy

Mandatory

EL project

Visual

Merchandise

and Display

-

Teaching

Assistantship I

Mandatory

EL project

-

SEMINARS*

Local

Restaurants

and Wine Bars:

Signature Chefs

and Sommeliers

Customer

Satisfaction

Portfolio

Development III

Deluxe Hotels

Experiential

Learning

Optional

EL project **

Optional Italian

Language and/

or Internships

Experiential

Learning Special

Projects **




LEVEL III

104 | I DE A S

The third level, which commences the second year of the program, requires successful application of all technical

skill sets and approaches previously acquired in order to execute design development for larger-scale design.

Transportation and hotel design courses challenge skill development within larger contexts. In terms of a product-

specific scale, students acquire the capability to implement successful visual and display techniques of luxury

merchandising. A teaching assistantship will be required to complete this level, while students continue to work on

their professional portfolio.

Areas of acquired skills and competencies: transportation design skills, expertise in luxury hotel design, management

of luxury visual merchandising and display, further knowledge of Italian luxury products from a lifestyle perspective,

and professional portfolio development.


LUXURY DESIGN LEVEL III FALL


IntersessionWeek I


Week IISESSION II



Week IVSESSION IV

Optional Italian

Language and/

or Internships

Experiential

Learning Special

Projects **

Optional

EL project **

Yacht Design Mandatory

EL project

Teaching

Assistantship II

-

Spa Design

Mandatory

EL project

Portfolio

Development IV

-

Luxury

Design II

Experiential

Learning

Optional

EL project **

Optional Italian

Language and/

or Internships

Experiential

Learning Special

Projects **




LEVEL IV

105

The second year of the program concludes with the completion of the fourth and final level. Luxury design practices

culminate in the study of yacht and spa design to further diversify the full reach of the students’ design capacities.

Students will complete their professional portfolio and the special project intended for exhibition, which should

illustrate the entire breadth of studies interpreted through a specific topic related to luxury design. A second teaching

assistantship is required to complete this level. Students will prepare the final luxury design professional portfolio and

the special project for the program’s concluding exhibition.

Areas of acquired skills and competencies: yacht and interior design, diversification of luxury design applications and

client requests, creation of complete luxury projects, and the creation of a professional and marketable portfolio.


LUXURY DESIGN LEVEL IV SPRING

106 | I DE A S

107

CORRIDOIO FIORENTINO ART GALLERYDIVA and IDEAS CEMI - Community Engagement Member Institution

WHAT IS CORRIDOIO FIORENTINO?Corridoio Fiorentino is the learning lab and photography/design gallery located at the DIVA/IDEAS campus at

Palazzo Doni, which features the works of visiting photographers, designers, as well as the students and faculty and

faculty members of DIVA/IDEAS.

Corridoio Fiorentino is a mirror where Florentine and international artists and students attending DIVA/IDEAS

reflect their perception of contemporary aesthetics and share it with the city of Florence.

STUDENT ACADEMIC INVOLVEMENTGroup and solo exhibitions are meant to communicate a contemporary vision of digital arts and involve the community

through the DIVA/IDEAS mission of interpreting and teaching arts through interactive digital media.

Corridoio Fiorentino provides a physical venue and online presence for current and past exhibitions created by

established and emerging photographic artists and designers through the assistance of DIVA/IDEAS.

Corridoio Fiorentino strives to serve students, faculty and professional artists in the field of digital imaging by

preserving, collecting, exhibiting, and fostering the understanding of works of art, in a gallery with the highest

possible scholarly standards.

GET INVOLVED IN EXPERIENTIAL LEARNINGCorridoio Fiorentino is based on Experiential Learning and student involvement is an important element for the

gallery’s success. In addition to courses that are already academically involved at Corridoio Fiorentino, anyone who

seeks a professionalizing experience can get involved as well. Through enrollment in Learn and Serve courses, team

members may assist with the areas of the gallery’s operations and management as a part of their academic coursework.



local community. Courses may be taken on a credit or non-credit basis. Students can assist the advisory board team

with the organization of events, as well as help with public relations. Students can also help with gallery installation

and activities in collaboration with faculty members and artists during shows and special exhibitions.

Contact InfoVia Magliabechi, 1


Tel +39 055 2469016

corridoiofi orentino.it

Photo


Photography and DesignGallery

DIVA/IDEAS

109

MISSION

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

CAREER PROGRAMS

Sessions .......................................................115

Publishing ...................................................117

CEMI

INGORDA University Press ......................121

I N D E X

110 | JSC HOOL

WHERE WE AREWHERE WE AREWHERE WE ARE

J SCHOOL

Of Journalism

Communication and

Publishing

Palazzo Bombicci Pontelli Guicciardini

StrozziCorso Tintori, 21

50122 Firenze

tel +39 055 2469016fax +39 055 2478068

jschoolfua.it

INGORDA

University Press

Palazzo Bombicci Pontelli Guicciardini

StrozziCorso Tintori, 21

50122 Firenze

www.florencecampus.it

111

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

CONVERGENCE MEDIA AND BROADCASTING

CREATIVE ADVERTISING

FOOD COMMUNICATIONS AND PUBLISHING

JOURNALISM

MASS COMMUNICATION

PUBLISHING

VISION

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

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

students.

J SCHOOL and its academic disciplines contribute to FUA’s mission of cultural integration by bridging international

students with the contemporary aspects of Italy.

J SCHOOL shapes the critical, discerning approach of students who dig beyond the Renaissance facade of Florence to

uncover stories and issues that are the antithesis of stereotypes.

In a city where craftsmanship plays a crucial role, J SCHOOL challenges and refines the craft of thought, elaboration,

and expression to shape the voices of the future.

MISSION

To provide the communicative tools to uncover the surface of cultures, societies, and urban movement within Italian

landscapes through its department of Journalism.

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

disciplines and departments.

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

department of Communication.

To sustain and develop creative expressions and interpretations in both printed and electronic form through its

department of Publishing.

To promote student integration within the professional sphere of Florence. The central position in the city center offers

immediate, transversal access to the rich stratification uniting the past, present, and future coexisting within the city.

Florence’s position as one of Italy’s principal cities is home to important publishing houses, regional headquarters of

national newspapers, and communication agencies. An active, dynamic presence of the professional realities related

to the school’s academic disciplines create a stimulating study environment for our students.

J SCHOOL MISSION

112 | JSC HOOL

VALUES

An international faculty with solid academic and industry backgrounds.

A stimulating and forward-thinking academic curriculum that integrates publishing projects drawn both from FUA’s

dynamic environment and the local community.

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

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

faculty communities.

Collaboration with local journalism and citywide projects of communication.

113

CAREER SESSIONS AT JSCHOOL

PUBLISHING FALL SPRING SUMMER

Level 1 √

Level 2 √


6 | JS | 114

115

PUBLISHING

PROGRAM OVERVIEWThe Career Program in Publishing is offered by FUA’s J SCHOOL for studies in journalism, communication, and

publishing. The two-level program begins with a study of publishing fundamentals and becomes concentrated in the

second level to fine-tune the advanced skills necessary to design, edit, produce, publish, and market published media.

Particular focus is given to magazine and book publishing and the unique structure of the program allows students

to partake in ongoing publishing projects of Ingorda for Florence Campus Publishing. The final project is a student

and faculty produced book that is intended to be marketed in both mainstream and specialized markets. A lifestyle

magazine is also produced in-house with the collaboration of students.

Students will study with competent and qualified instructors and experience an unparalleled teaching quality in a

collaborative working environment that promotes exchange of ideas and methods between students and instructors.

PROGRAM OBJECTIVESThe program provides the professional training necessary for the student interested in the publishing world. It

develops students’ abilities and prepares them for professional careers in a constantly developing industry, which

encompasses a wide range of exciting fields.

Throughout the program, students receive individualized attention and support from professional faculty and visiting

artists. At the end of the program the students will be equipped with real working experience and a consistent

portfolio for references.


Member Institution linked to the academic institution. In the case of the Publishing Career Program, experiential

learning occurs through interaction and collaboration with Ingorda for Florence Campus Publishing. Ingorda oversees

the publishing projects and products of FUA. It is specialized in volumes on gastronomy, travel, culture, and textbooks.

Ingorda is also the publisher of Blending, the monthly newsletter and semesterly magazine produced by the students

and faculty members of FUA. The publishing activities integrated to the experiential learning component of J School

courses seek to foster a significant use of the tools related to communication and expression within the relationship

created between students and their surrounding environment.








IntersessionWeek I


Week IISESSION II



Week IVSESSION IV

Optional Italian

Language

Introduction

to Digital

Photography

Experiential

Learning

-

Fundamentals of

Publishing and

Editing

Mandatory

EL project

Creative Writing Mandatory

EL project

-

SEMINARS*

Art Media:

Introduction

to the Creative

Process

Visual Diary

Presentation

Media

Marketing

Ethical

Strategies

Creative

Communication

for the

Third Sector

Introduction

to Computer

Graphics

-

Magazine

Editing and

Publishing I

Optional

EL project **

Optional Italian

Language and/

or Internships

Experiential

Learning Special

Projects **

LEVEL I




116 | JSC HOOL

The aim of the beginning level is to provide students with a basic comprehension of publishing. Moreover, students

will be introduced to basic classic and digital photographic techniques, visual communication concepts, and principles

of graphic design to support the aesthetic elements involved in publishing.

The creative writing component refines the students’ approach to planning and developing texts for the second-

level final project. Student abilities will be tested in terms of publishing concepts and practices, and directly put into

practice through the production of a semesterly magazine.

Areas of acquired skills and competencies: how to draft and finalize a publishing proposal, publishing standards and

practices for editors, basic photography skills for shooting and editing, digital workflows and basic graphic design

skills with a focus on layout software, giving creative shape to content, creating and organizing written and visual

content for magazines.


PUBLISHING LEVEL I FALL


IntersessionWeek I


Week IISESSION II



Week IVSESSION IV

Optional Italian

Language and/

or Internships

Experiential

Learning Special

Projects **

Optional

EL project **

Intermediate

Digital

Photography

Experiential

Learning

-

Magazine

Editing and

Publishing II

Mandatory

EL project

Professional

Book Production

-

Public Relations,

Communications,

and Marketing in

Publishing

Mandatory

EL project

-

SEMINARS*

Introduction

to Picture

Editing

Introduction

to Interface

Digital

Imagery

Creating a

Sustainable

Career

Materials

and Methods

for Green

Printing

Special Project:

Experiential

Learning in

Book

Publishing

Optional

EL project **

Optional Italian

Language and/

or Internships

Experiential

Learning Special

Projects **

LEVEL II




117

The aim of the Intermediate level is to fully immerse the student in publishing through studies in photography and

marketing. Students study digital and magazine editing and will undertake a detailed study of public relations and

promotional practices in the publishing industry.

Continuing students work on developing their production skills through the continued involvement in semesterly

magazine production. The Special Project course is based on the capstone publication project of the program. The final

project will be a book published by Ingorda for Florence Campus Publishing.

Areas of acquired skills and competencies: how to utilize layout software for format, advanced usage of grids and

design principles for book production, image development for publications, familiarity with book markets, developing

communication strategies for book publicity, pre and post-production editing processes, knowledge of professional

printing practices, and the creation of a portfolio.


PUBLISHING LEVEL II SPRING

119

INGORDA CAMPUS PRESSJ School CEMI - Community Engagement Member Institution

WHAT IS INGORDA?The J SCHOOL is affiliated with the campus press of FUA, Ingorda, which produces a newsletter, magazine, textbooks,

and publications specialized in travel, art, and gastronomy.

Ingorda Editore was established in 2008 with the primary objective of providing a viable publishing counterpart to

FUA’s academic vision. Ingorda’s purpose is directly related to the meaning of its name. “Voracious” or “greedy,” the

word “Ingorda” refers not only to food but to all areas of life, culture, and knowledge. Coincidentally, the first series

of Ingorda books were cookbooks and food/wine guides, produced for Apicius International School of Hospitality

and characterized by the discovery of true Florentine taste. Expansion in the areas of travel guides, books on art,

and textbooks have added new dimensions to Ingorda publishing services that will continue to grow with innovative

ideas, concepts, and initiatives.

STUDENT ACADEMIC INVOLVEMENTFUA’s Blending newsletter and magazine (periodical publications) are created on a semester and monthly basis and

are produced in collaboration with the students and faculty of FUA. Through Experiential Learning collaboration is

regularly conducted with local Tuscan or Italian publications. Online media tools such as CiboChat, the collaborative,

Florence-based gastronomy blog of FUA - blog.apicius.it, and the Santa Cristina Cookbook recipe blog - www.

santacristina1946.it, featured on the wine producer’s website, are also sustained by the J School.

GET INVOLVED IN EXPERIENTIAL LEARNINGIndividuals with a passion for the world of publishing may sign up for Experiential Learning through Learn

and Serve courses. In addition to courses that are already academically involved at Ingorda, anyone who seeks

a professionalizing experience can get involved as well. Through enrollment in Learn and Serve courses, team

members may assist with the areas of Ingorda operations and management. Learn and Serve is fully taught,

supervised, and coordinated by instructors and offers the unique experience of professional integration and

development for all individuals, whether they be students, alumni, or members of the local community. Courses

may be taken on a credit or non-credit basis. Ingorda, like its fellow CEMI, is a window to the local community in

Florence. Ingorda activities include the areas of writing, photography, graphic and illustration arts, and editorial

skills. It represents a space where students can communicate FUA’s cultural mission to the public through

publishing-related activities and academics, by sharing work with the Florentine community that extends beyond

cultural stereotypes.

Contact InfoVia Dell’Oriuolo 43


Tel +39 055 2633182

www.florencecampus.it

Photo

Cover Design by Federico Cagnucci

BLENDING MAGAZINEFall-Winter 2014-15

120

sldThe SLD Office has the mission of offering opportunities for

personal and interpersonal enrichment whether on campus

or in the Florentine community. The department is dedicated

to all areas of student life by providing numerous resources,

extracurricular activities, and overall support for the duration

of study in Florence.

Students may reach out to the SLD department for:

• General health and medical services, medical referrals, and emergency assistance.

• Housing assistance and emergencies.• Extracurricular activities, see following pages for

descriptions.• Counseling and information on life in Florence.

S T U D E N T L I F E | A D M I S S I O N S

122 | ST U DE N T L I F E

WHERE WE AREWHERE WE AREWHERE WE ARE

SLDStudent Life &

Development Department,

Admissions Office

Corso Tintori 21

Firenze Italia 50122

tel +39 055 2633127

+39 055 244664

fax +39 055 2476234

studentlifeflorence.it

123

ORIENTATION ACTIVITIESSLD offers a series of activities during orientation in

order to make the transition to life in Florence as easy as

possible, such as the Bare necessities shopping tours and

Living in Florence seminars. The Bare Necessities tours

help you learn about your neighborhood and how to shop

for your basic needs in Florence, as well as discover malls,

supermarkets, and other stores near the city center and

make Florence your new home!

The Living in Florence Seminars help you learn all about

your new home and covers topics such as ways to explore

the city, leisure-time activities and how to adapt to life in

your host country.

CONNECTING CULTURESConnecting Cultures is designed to both enhance

cultural awareness and to guide students through the

study abroad experience in order to maximize their

educational outcome and personal growth during their

time in Florence.

Connecting Cultures Workshop SeriesThis series allow students to maximize their experience

in Florence through guided workshop experiences in

Mindfulness, integration and cultural awareness.

The workshops, held by experts, are meant to enrich the

study abroad experience.

SLD offers a rich and varied activities calendar of activities, in order to offer an array of experiences that will suit the

diverse needs and interests of our student body. For further information on any of the following offerings, please

contact SLD: [email protected]

LA FAMIGLIA ITALIANA

Living inItaly with an Italian

family

EXTRACURRICULAR ACTIVITIES


STUDENT LIFE - ADMISSIONS

Community OutreachThis program is designed for students who wish to step

outside of the box during their studies abroad. More

than a classroom experience, Community Outreach is a

life experience that will not only enrich your academic

career, but even more, will contribute to your emotional

growth and cultural consciousness. The program offers a

wide variety of volunteer opportunities to suit different

interests: organizations range from local museums,

canteens, and churches of various denominations, to

International NGOs. Each of our partner associations

is unique and volunteers are often the fundamental

element that keeps these associations in operation! Most

of the organizations do not require particular skills or

the ability to speak Italian, but they all require a serious

commitment from volunteers in order to accomplish

their goals. Please note: Placement areas of volunteer

opportunities may take place at the Palazzi Foundation

Community Engagement Member Institutions, which

are actively linked to FUA’s campuses and academic

divisions.

FUA Main campus

entrance

Chat PalThis language exchange activity connects Italian

and foreign students in order to make a meaningful

connection with a member of the community, and also

improve your language skills. The conversation exchange

program requires conversation partners to meet at least

once a week (one hour). Partners should speak in Italian

for 30 minutes and 30 minutes in the student’s mother

tongue. Specific time and locations are arranged between

the partners.

Italian Family ClubThis unique program gives students a more in-depth,

hands-on opportunity to get personally involved with an

“adoptive” Florentine family. They will get an up-close view

of a typical Italian family. Through the Italian Family Club,

students will closely interact with their family members,

while discovering and observing their unique habits and

customs. Students and families will be “matched” according

to the characteristics and requirements of both parties.

They will build a two-way relationship and communication

skills that will develop over the semester through mutual

and productive exchanges. Please note that the number of

host families is limited, therefore, not all applicants will be

accepted in the program.

125

SPORTS NIGHTSports Night is a great way to keep in shape while

expanding your knowledge of Italian fitness culture.

Soccer is the mainstay of Italian athletics and the focus of

our sports night. Even if you are not an athlete, everyone

is welcome, to both have fun on the field, or just cheer on

your classmates from the stands. La Palestra, the workout

room located on campus, offers an exercise facility and free

classes throughout the year.

MUSING CLUBThe Musing Club offers music lovers and musicians

the chance to share their passion through a common

language. Organized activities include music events, and

visits, along with the possibility to include creating a band

(or two!), playing a gig in a local venue, creating a demo in

a professional recording studio, through the exploration of

the participants’ talents and imagination.

BLENDING BLENDING is a journalistic collaboration that offers

students the opportunity to express ideas through

investigative and creative writing and photography.

Writers, photographers, copy editors, and graphic designers

who are excited about publishing their experiences and

perspectives gained in Florence, as well as novice writers

that just looking for a format to document their experience

in Florence are all welcome. Each semester we publish

three newsletters and one magazine written by FUA

students, alumni, and faculty. Summer editions include

two newsletters.

TASTE ITALYTaste Italy is a series of special hand-on workshop, such

as fresh pasta or gelato in collaboration with the chefs at

Apicius. These workshops allow students experience the

culinary world up close and personal with the intent to

develop a deeper awareness of Italian food culture.

CITY WALKSCity Walks are designed to broaden students’ experience

from the cultural point of view through food, art and

history, while exploring the amazing gardens and

palaces of Florence. Students will see how Italy’s rich

past influences and interacts with Italy today while also

exploring new neighborhoods within and outside of the

city center.

EFTEFT 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 through day and weekend trips.

SPORTS NIGHT

Studentshave fun playing

soccer on Tuesday

nights


STUDENT LIFE - ADMISSIONS

EXTRACURRICULAR ACTIVITIES AND EVENTS WITH THE PALAZZI

FOUNDATION (CEMI)

The FUA CEMI are gathered under the Palazzi non-

profit foundation. CEMI events are activities are featured

year-round and are open to the general public. Activities

include but are not limited to:

Corridoio FiorentinoPhotography and design exhibitions.

GanzoOpen Mon-Fri for lunch, dinner, and the Wednesday

aperitivo. Thursday themed dinners, and Aperiart

exhibition openings, and wine seminars are also featured.

FedoraSchool pastry shop open Mon-Fri to the public for

pastries, sandwiches, desserts, and beverages.

FLYSeasonal sales events and final semester exhibitions

featuring professional emerging designers and FAST

student designs.

IngordaUniversity press books available for purchase at the FUA

main campus.

HOUSING IN FLORENCE

The Housing Office is pleased to assist with the housing

arrangement process for students. We do not own

or lease apartments but work as a facilitator to assist

students in finding accommodation during their stay in

Florence. The Housing Office’s objective is to facilitate

the students’ study abroad experience. Students

choosing to secure housing independently must notify

the admissions office. Housing options that we arrange

for incoming students are:

• Apartment Housing: shared apartments.• Italian Family Homestays

Please inquire for detailed information on housing.

GANZO & FEDORA MEAL PLAN

Ganzo and Fedora, the Apicius CEMI, have been created

in order for students to interact with the community.

Ganzo and Fedora are yours! They are cultural entities

not only created for, but also run by our students, with

projects meant to promote integration in Florence, and

to encourage and facilitate the communication between

students and the city.

What does my meal plan cover?Students enrolled at FUA will receive a 5-unit meal plan

per week of residency. Students may use them at Ganzo

and Fedora during their operating hours. Extra meal plan

units can be purchased during all sessions.

What else is offered at Ganzo? You can discover many sides to Italian cuisine and wine

culture at Ganzo. See event calendar for details.

Afternoon meals and snacksCan’t make it to lunch because of a class schedule? You

can dine at Ganzo in the afternoon as well! Hearty

sandwiches and salads, desserts, and beverages such as

coffee and tea are served in the hours between lunch

and dinner.

Do you want more information on Ganzo or Fedora?

Please contact: [email protected]

www.ganzoflorence.com

127

TUITION BENEFITS

United States of AmericaTuition Benefits for US Veterans, Department of Veterans

Affairs. Search “Apicius” at:

www.benefits.va.gov/gibill/school_locator.asp

Career Program assistance has been approved for US

students seeking financial aid. For Career Program

students not currently attending a US university or

college, and who are seeking financial aid through a

third party, financial aid certification can be provided

through our School of Record.

EuropeStudents from the European Union who are enrolling

individually at FUA may apply for a tuition reduction.

UKCareer Program funding through Professional and

Career Development loans is available through the Skills

Funding Agency of the UK government.

www.gov.uk/career-development-loans

JBF Culinary ScholarshipPlease contact the organization directly for further information:

James Beard Foundation www.scholarsapply.org/jamesbeard/instructions.php

FUA ScholarshipsFUA offers several scholarships in specific study

disciplines throughout the year. Our scholarships are

an important expression of the mission to provide a

dynamic and challenging approach to education abroad

- through scholarships, we can share the mission with

gifted students seeking financial support to study in

Florence. Scholarships are offered on a one-level basis

for Career Programs and vary according to the fields of

study at FUA.

Offered in Fall SemestersLEOPOLDO POLI FAST Accessory Design Scholarship

FAST Fashion Design Scholarship

DIVA Photography Scholarship

Rules and RegulationsScholarship application deadlines are three months prior

to the start of the academic semester. See individual

scholarship pages for more information on specific

requirements regarding the application form and the

period of study in Florence.

Scholarships are open only to individual enrollments.

Each scholarship is designed for a specific semester.

If a student cannot attend for any given reason, the

scholarship will be assigned to the second runner-up.

Scholarships are not reimbursable for any reason

whatsoever. If a scholarship holder should terminate or

not complete the term of study for any reason including

emergencies, he or she may not recuperate the unfulfilled

period at a later date.

Scholarship benefits cover tuition only. Housing, living,

and extra study expenses (lab fees, textbooks, etc) must

be covered by the scholarship holder.

Scholarship students must be involved and participate in

at least 10 weekly hours of Palazzi CEMI-specific activities.

Further information and the application form can

requested from the Dean of Students at:

[email protected].

Further details may be found at:

fua.it/Admissions/scholarships.html


Step 1Download the application form from www.fua.it under

Admissions.

Step 2Applications are rolling, meaning we accept applications

on a continuous basis; the first to arrive and be approved

will be the first to be enrolled in the program chosen.

If a program does not reach the minimum number of

enrollments required, the institution may reduce the

number of hours of some courses.

Step 3Fill out the application form. You will specify your

personal information, session and program selection,

tuition payment and housing preferences. For beginning

level programs please include a copy of your high school

diploma or latest university transcript.

Non-beginning levels: Students that wish to enroll in a

different level of the program (second level, second year)

must submit:

• Detailed CV specifying any professional experience

in the field for a period at least 6 months;

• Official undergraduate transcript reflecting courses

and grades.

• Depending on the Career Program, pass an entry

examination upon arrival in Florence or send a

detailed portfolio of work examples related to the

fi eld.

The application form can be sent via email at admissions@

fua.it, or fax +39 055 2656689, or postal service:

Florence University of the ArtsAttn: Admissions Office

Corso Dei Tintori, 21 - 50122 Firenze, Italia

Step 4Upon receipt of the 50% deposit, the Registar’s Office

will process your application and send your Official

Registration which confirms enrollment. In the case that

you need a visa to study in Italy, we will also provide a

letter of enrollment. All non-EU students must apply for

a study visa; this process should be started immediately

since it may take anywhere from a few weeks to a few

months, depending on the consulate of your city.*

Step 5Prepare for your arrival in Florence by securing your

travel arrangements. Your housing assignment will be

sent at least 20 days prior to your arrival in Florence

along with information on how to arrive and apartment

check-in. Orientation information will also be sent

prior to arrival. Apartment check-in takes place during

orientation so please book your travel dates accordingly.

Pick-up from airport can be requested at an extra cost.

Are You Studying Abroad for Credit?If you are coming through an affiliated institution, you

are required to enroll through them. Please enquire

at your study abroad office prior to filling out your

application form.

If your institution is not affiliated you may obtain credits

through FUA’s School of Record.

*Study Visa And Permesso di SoggiornoVISAS: It is the student’s responsibility to obtain the

study visa.

Study visas may be required depending on student

nationality and period of study. The Italian Ministry of

Foreign Affairs (Ministero degli Affari Esteri) outlines

the requirements and procedures for when a visa is

required. These regulations are subject to change

according to the decisions of the Italian government.

The Ministry’s website may be consulted in English for

further information, which includes a query according

to nationality/residence to determine whether a visa is

necessary:

http://vistoperitalia.esteri.it/home/en

Visas are obtained at the Italian consulate covering your

area of residence.

Consulates require a series of documents in order to issue

the study visa. Among these documents, FUA provides

the following: letter of enrollment and international

insurance coverage for non-EU citizens, if students do

not have their own coverage for studying and living

abroad (you will specify this on the application form).

ADMISSIONS HOW TO ENROLL

129

CONTACT INFO

Admissions: [email protected]

Housing: [email protected]

Student services, internships,service learning, and

scholarships: [email protected]

2013 Graduation

130 | A LU M N I

Student Success Stories and Career Placement

Students directly benefit from FUA high academic standards and

professionalism applied through Experiential Learning. Interacting directly

with experts in the local community increases the value of a FUA education.

Our international environment and interaction with local culture make

the student experience unique as well as a successful investment for future

careers. FUA graduates are highly regarded, making them desirable candidates

for employment or post-graduate education.

alumni.fua.it

132 | A LU M N I

Rozina opened a wine bar in Budapest after she returned home. Here she shares what Innio represents and her FUA/

Apicius experience:

INNIO WINE BAR1051 Október 6. utca. 9.

Budapest www.innio.hu

ROZINA WASSALAHungary, Two-Year Culinary Arts Career Program

Innio is a new mecca for the wine lovers in downtown

Budapest. We offer over 400 types of wine and the staff

is highly trained in helping to choose the right wine for

the right occasion.

To complement the vast wine selection, Innio offers

typical Hungarian dishes such as Gulash soup, Greaves

dip, Wiener Snitzel, and Palatsinta. Dishes are strictly

seasonly, and Chef Kuruc Attila is passionate about

bringing a contemporary touch to traditional Hungarian

receipes.

It is always beautiful to travel and soak in the habits,

tastes, and passions of other cultures. Two years in

Florence gave me the opportunity not only to understand

Italy’s key to gastronomic success, but also to meet and

share experiences with people from all around the world.

I have always believed that it’s more important to learn

lessons “in action” in addition to the classroom. FUA and

Apicius always pushed me to challenge myself in real life

contexts, both at Ganzo and other local restaurants. This

precious training gave me the self-confidence to start my

own career with stability and the belief that I can truly

reach all that I have ever dreamed.

133

RAFAELA ARAUJOPortugal, One-Year Accessory Design Career Program

When Rafaela returned to Portugal after her accessory design studies in Florence, she launched her own line of

accessories. She shares her post-program impressions of Florence and FAST here:

ELLA MONTCORDOVA Luxury Accessories

www.ellamontcordova.com

My background is very different from what I am doing

now, considering that I have a dentistry degree. After six

years of studying dentistry at college, I worked for two

years in hospitals and clinics here in Portugal.

Soon after, I realized that I was professionally unhappy,

and after some deep reflection I decided to enroll in

a fashion program. I’ve always loved to create since

childhood and even during college I was constantly

drawing accessories. After seeking and researching many

schools, I chose Florence University of the Arts. It was the

only place that really had what I was looking for - a solid

accessories design program.

I have to say that my time at FUA was the most special

and happy period of my life. For the first time, I felt at

home at a program thanks to the institution, and not

only because I learned important subjects pertaining

to my field and gained invaluable knowledge from the

faculty. Most importantly, FUA was the place where I met

new people, including former instructors who are now

dear friends. Every single second was priceless and I took

away this experience in my heart. It is present in my life

and in my work every single day.

134 | A LU M N I

ART PRODUCTION TEAM & PHOTOGRAPHERalessandroschneider.tumblr.com

ALESSANDRO SCHNEIDERGermany, Two-Year Photography Career Program

What are some highlights from your studies?B&W photography, learning how to use a professional

studio, printing processes and becoming versatile with

various formats in both the darkroom and digital, photo

editing and sequence selection, and how to make a series

of photographs work. B&W was particularly surprising

due the great darkroom and faculty team. Pinhole

photography was another positive surprise. And lastly, I

didn’t expect to evolve so quickly in this field, in the short

span of 2 years.

Professionally, what are you doing now?I’m working for an artist from Florence. I was placed with

him through the internship program at DIVA. After the

internship, I was hired by the artist. I’m his right hand

man and I do everything for him, from organization

and logistics to hands-on work for the artist’s projects.

Everything I learned at DIVA, computer and program-

wise, plays a big role in my work. By interacting with

diverse faculty members, I’ve learned to listen and to put

their teachings into practice fairly quickly, and this helps

me to be more in-tune with various professional needs at

work. Even the small details, like answering the phone

in Italian or writing a professional email, are things that

I’ve learned from my professors. And most importantly,

the way I see it - I work for an artist, and when he has

a specific vision, I can arrive at a deeper understanding

of the vision and how to carry it out from A to Z. I’ve

traveled to London, Bari, Paris, and Azerbaijan so far,

and in the future I will travel to the south of France to

assist the artist with his residency program.

135

UNNAR ARI BALDVINSSONIceland, Two-Year Visual Communication Career Program

Unnar started off as a graphic design student and after the first semester, he found his specific direction in the

discipline of videomaking.

EMILIO CAVALLINIIllustrator/patterns designer

vimeo.com/unnarari

Studying graphic design in Florence was great! I also

fell in love with Florence and the Italian lifestyle. The

courses that I took gave me flexibility when developing

assignments and projects with faculty members. I got

to create my own projects, which was an extremely

important factor, and they were all fun and very

interesting to work on.

The classrooms and studio of the school are amazing, the

staff is so helpful and the school is right in the center,

making other details like the lunch break easy too.

I am currently working in San Miniato, which is 40

minutes from Florence, assisting the hosiery designer

Emilio Cavallini at his factory. He is working on a book

for his art that I’m doing the illustrations for. I’m also

designing patterns for his hosiery collections and making

a video about Emilio’s factory and art.

Florence is a great city. Use your time that you have here

to learn and experience, don’t follow the main streets, get

lost, ignore the places geared towards foreign students

and don’t get fooled into pub crawls and tours with

tourist agencies. Take a random train somewhere, don’t

travel too much outside of Florence, enjoy the city and

explore because it’s a lot bigger than the main piazzas.

Learn Italian, respect the city, enjoy the student life. And

keep your eyes open for opportunities!

Copyright ©2013

FUA Florence University of the Arts

All rights reserved. Th e authors retain all copyrights

in any text, graphic images and photos in this book.

No part of this publication may be reproduced or

transmitted in any form or by any means, electronic

or mechanical, including photocopying, recording,

or any information storage and retrieval system,

without permission in writing from the authors.

Th is volume is a product of the FUA Marketing

& Communications Offi ce. All publication

photos are from the FUA/Palazzi Archives.

First edition printed in Italy, November 2013.

Revised in 2015.

Cover photo ©2012, FUA

Allison Faria, Interior Design Student

from Endicott College,

by Photography Career Student

Alessandro Schneider.

Corso dei Tintori, 21 - 50122 Firenze ITALIA | Tel. +39 055 2469016 | [email protected]

Florence Association for International EducationPALAZZ

Documents

FUA Career Programsfua.it › images › downloads › FUA_Career_Programs.pdf · University 3+1 Bachelor of Business Administration degree program. For details please inquire. *Diplomas