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Special programs

TuttoToscana 2017, Special Event Management Program in Florence Italy and NYC
Summer 2017
This specially structured program takes place for 3 weeks of learning in Florence and 1 week of events in New York City. The program focus is event production from the perspectives of event management, communications & public relations, food & wine management, art direction. Final exams are held online in the 5th week. Alternately, NYC event week-only and final exam options are also offered, see below for details.
Academic Summer 2017 Programs
Summer 2017
Apicius International School of Hospitality Summer 2017 Programs. Study Abroad Culinary art, Italian Baking and Pastry or Restaurant Management.
9 Week Graduate Hospitality Apparenticeship in the Restaurant Industry
Summer 2017
Program Details 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.
 

9 Week Graduate Hospitality Apparenticeship in the Restaurant Industry

APICIUS International School of Hospitality

 

Program Details
The Summer Post Graduate Apprenticeship program prepares students for supervisory
and management positions in the world's largest and fastest growing industry.
The Florence experience is a unique opportunity that is open only to a limited number
of students who already possess a professional and advanced educational training
in the culinary field.
 
Courses emphasize practical and management skills through a combination of theoretical
classes, experiential learning, practical labs and field studies led by professors
with extensive industry experience. The overall program is divided into 4
concentrations focusing on Food & Beverage Service, Food Preparation, Culinary
Management, and Special Event Management & Catering. All classes and labs will
take place at “GANZO” the non-profit cultural association and restaurant-club operated
by Apicius students.
 
Please see below for further information on admissions and courses. Detailed information
on admissions, course descriptions, and program duration are located in the
Application Form and Course Catalogue.
 
Starting Dates:
 
Arrival Sunday May 12
Orientation Monday May 13
Classes start Tuesday May 14
Classes End Friday July 12
Checkout Saturday July 13
 
OR
 
Arrival Sunday June 2
Orientation Monday June 3
Classes start Tuesday June 4
Classes End Friday August 2
Checkout Saturday August 3
 
 
 
Program includes:
 
Credit load
12 total credits
Tuition for one Concentration + Housing
$ 7,550
 
Classes held
Monday through Friday. Apprenticesip hours are also held on weekends.
 
Admission Requirements
- Students who have successfully completed the Apicius Master in Italian Cuisine or
the 2-year associate certificate in Culinary Arts or Hospitality are automatically accepted
- Applicants from other institutions who have not completed the above requirements
must meet the following requirement:
Bachelor’s Degree in Hospitality Management OR must have been employed in a
commercial or institutional kitchen for at least one year prior to the commencement
of the program.
 
CONCENTRATION 1: FOOD & BEVERAGE SERVICE MANAGEMENT
DINING ROOM SERVICE MANAGEMENT & OPERATIONS BL HP DR 591
6 semester credits (30 lecture hours - 300 hours field apprenticeship)
At the end of this course students will be able to manage the operation of a full-service dining room and front
of the house procedures practiced at “GANZO” the non-profit cultural association and restaurant-club operated
by Apicius students. All the various front of the house positions and the theory and techniques of customer
service will be analyzed, practiced and evaluated. The course includes styles of service for different types of
restaurants. Students will concentrate on dining room service, table set-ups, point-of-sale system and will focus
on the operation of a full-service restaurant.
 
FOOD AND WINE PAIRING & WINE SERVICE FW WE FW 461
6 semester credits (30 lecture hours - 300 hours field apprenticeship)
Students will perform and operate firsthand Wine and Food Pairing along with Wine Service at “GANZO” the
non-profit cultural association and restaurant-club operated by Apicius students. Tasks will range from tasting,
serving, interpreting labels, wine terminology, and storage. Wine lists will be prepared under the supervision of
a faculty member. In addition, the student will cover the principles of correct restaurant style food and wine
pairing along with professional wine service and wine service management.
 
CONCENTRATION 2: FOOD PREPARATION
ITALIAN Á LA CARTE CUISINE FW CA LC 683
6 semester credits (30 lecture hours - 300 hours field apprenticeship)
The course provides the student with the opportunity to work in a fully operating professional restaurant kitchen
at “GANZO” the non-profit cultural association and restaurant-club operated by Apicius students. The student
will experience classical and contemporary methods of cooking and presentation styles used in the Italian a la
carte restaurant production. Students will also have the opportunity to create and design special menus under
the supervision of the chef instructors.
 
ITALIAN STYLE RESTAURANT PREPARATION TECHNIQUES FW CA IS 684
6 semester credits (30 lecture hours - 300 hours field apprenticeship)
This course will provide the students with the advanced theoretical knowledge of meat, fish, and shellfish utilization as it relates to the foodservice kitchen. Emphasis will be on identification of species, carcasses, bone
and muscle structure, primal, sub-primal and fabricated cuts used in the food and restaurant industries. The various types of fish and shellfish will be explored including factors that indicate freshness, market forms and preparation methods. Students will work on lunch menu ideas for “GANZO” the non-profit cultural association and
restaurant-club operated by Apicius students, compare with local restaurants, base and define menus on seasonality and fresh food market availability. The apprenticeship strongest component is the daily challenge that
students will encounter in working with seasonal ingredients and menu improvisation.
 
CONCENTRATION 3: CULINARY MANAGEMENT
RESTAURANT MANAGEMENT TRAINEESHIP BL HP DR 592
6 semester credits (30 lecture hours - 300 hours field apprenticeship)
This important component of the Culinary Management program will provide the student with hands-on practical
exposure to the culinary industry. It consists of a ten-week training placement at “GANZO” the non-profit
cultural association and restaurant-club operated by Apicius students and is based on a 30-hour training week.
Students will have an opportunity to observe and learn from experienced personnel in a real-life work environment
while integrating a competency-based work template as a framework for learning.
 
SUCCESSFUL CULINARY MANAGEMENT BL HP CM 593
6 semester credits (30 lecture hours- 300 hours field apprenticeship)
This course consists of the cost and control management practices applied in the food service sector. Included
topics of the theory and principles of the course cover accounting, cost control, food & beverage operations
and purchasing, inventory & assets, budgets, the break-even point calculation for sales projection, and labor
and wages. The practical section of this course provides the opportunity for students to put into practice the
learned concepts and develop them into competent skills in a real-life restaurant situation. Students will work
with industry software programs and computer applications as well as manual forms in order to oversee the
management practices at “GANZO” the non-profit cultural association and restaurant-club operated by Apicius
students.
 
CONCENTRATION 4: SPECIAL EVENT MANAGEMENT & CATERING
THE ITALIAN CHEF'S TABLE FW CA CT 689
6 semester credits (30 lecture hours- 300 hours field apprenticeship)
This partially self-directed course is designed to provide the culinary student with the opportunity to design, organize, implement, serve and evaluate a special dinner event, which will take place at the “GANZO” restaurant-
club at the end of the 10-week apprenticeship. Emphasis will be placed upon the training of the student
towards effective production management, market-related menu planning, mise en place, a la carte cooking
and service techniques in the context of a special event. Customer needs, case studies and weekly events will
allow students to experience the balance that exists between dreams, ideas and customer satisfaction.
 
SPECIAL EVENT PLANNING AND CATERING MANAGEMENT BL HP EP 594
6 semester credits (30 lecture hours - 300 hours field apprenticeship)
The special event field is an industry sector encompassing many interrelated activities such as marketing, promotion, entertainment, food and beverage planning. The range of events may be from a one-day recreation
tournament, gala awards presentation, lifecycle events, art exhibitions, and special aperitivo events. Students
will be planning events for the special section of the “GANZO” restaurant-club that comprises special events
during weekends upon reservation. The quality of the experience, the final portfolio and the faculty supervision
will guarantee a unique educational experience which will open the doors to a professional career in the food
industry.

 

Price: 7,550 $
Apply Now
 
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