Program Details

The overall program is divided into 4 concentrations focusing on: Area 1: Food and Beverage Service Area 2: Food Preparation Area 3: Culinary Management Area 4: Special Event Management and Catering All classes and labs will take place at “GANZO” th
Location:
Florence, Italy
Program Type:
Study Abroad
Degree Level:
Undergraduate
Term:
Summer

Program Overview

Program Description:
The Summer Post Graduate Apprenticeship program prepares students for supervisory and management positions in the world's largest and fastest growing industry. The Florence experience is a unique opportunity that is open only to a limited number of students who already possess a professional and advanced educational training in the culinary field. Courses emphasize practical and management skills through a combination of theoretical classes, experiential learning, practical labs and field studies led by professors with extensive industry experience.

The overall program is divided into 4 concentrations focusing on: Area 1: Food and Beverage Service Area 2: Food Preparation Area 3: Culinary Management Area 4: Special Event Management and Catering All classes and labs will take place at “GANZO” the non-profit cultural association and restaurant-club operated by Apicius students. Duration:9 weeks during Summer Semester.

Setting Description:
AREA 1: FOOD AND BEVERAGE SERVICE MANAGEMENT Course descriptions HP FB DR 591 Dining Room Service Management and Operations 6 semester credits (30 lecture hours - 300 hours field apprenticeship) FW WE FW 461 Food and Wine Pairing and Wine Service 6 semester credits (45 lecture hours - 300 hours field apprenticeship) AREA 2: FOOD PREPARATION Course descriptions FW CA LC 683 Italian à la Carte Cuisine 6 semester credits (30 lecture hours - 300 hours field apprenticeship) FW CA IS 684 Advanced Italian Style Restaurant Preparation Techniques 6 semester credits (30 lecture hours - 300 hours field apprenticeship) AREA 3: CULINARY MANAGEMENT Course descriptions HP FB DR 592 Restaurant Management Traineeship 6 semester credits (30 lecture hours - 300 hours field apprenticeship) HP FB CM 593 Successful Culinary Management 6 semester credits (30 lecture hours- 300 hours field apprenticeship) AREA 4: SPECIAL EVENT MANAGEMENT AND CATERING Course descriptions FW CA CT 689 The Italian Ch
Cost:
Tuition, Housing and Travel Insurance

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