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Special programs

TuttoToscana 2019, Special Event Management Program in Florence Italy and NYC
Summer 2019
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 2019 Programs
Summer 2019
Apicius International School of Hospitality Summer 2019 Programs. Study Abroad Culinary art, Italian Baking and Pastry or Restaurant Management.
9 Week Graduate Hospitality Apparenticeship in the Restaurant Industry
Summer 2019
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.

Culinary Arts

APICIUS International School of Hospitality


The Apicius Culinary Arts Certificate Program offers students the possibility of enrolling in any of the following programs:

  1. Single semester
  2. One Year (two semester) Culinary Arts Certificate Program
  3. Two Year Associate Certificate in Culinary Arts.


Students take a pre-set block of courses each semester, building a solid foundation in Italian cuisine with an emphasis on the importance of Italian products, the seasonality of ingredients, and simplicity.

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

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

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

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

Semester I: Beginning (offered in Fall & Spring)

The aim of the Beginning level is to provide students with a basic comprehension of Italian cuisine, with reference to our culture and taste.  Topics studied include: regional cooking, history of Italian gastronomy and the selection of fresh ingredients. Students will be introduced to basic food preparation techniques, nutrition concepts and wine tasting. Students will be taught to study the role food plays in Italian culture and society and have the opportunity to gauge their abilities and interests, in order to understand whether they are inclined towards the professional or amateur culinary arts.

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

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

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

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

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

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


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

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

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

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

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

Semester II: Intermediate (offered in Fall & Spring)

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

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

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

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

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

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

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


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

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

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

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

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

Two-Year Associate Certificate Program

This program  is open to students who have completed the Culinary Arts or Baking and Pastry Certificate programs and wish to deepen their theoretic and practical knowledge in the Culinary Arts.

Semester III -Advanced Level  I (offered in FALL )

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

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

FW CA CC 502 Italian Creative Cuisine and Decoration II
2 credits (15 lecture hours + 30 lab hours)
This course is intended for advanced students with a sound knowledge of Italian traditional ingredients and regional cooking. The course will further develop advanced student skills in recipe elaboration, plate presentation and decoration. The course will show students how to build and develop innovative combination’s of ingredients on the legacy of Italian tradition. Each class, introduced by a short lecture, will focus on planning creative menus and on creating decorative dishes, from starters to fresh pasta, from vegetable soups to cakes, including shellfish and typical cheeses. Restaurant simulations are scheduled as an integral part of the course.

FW FM FS 350 Principles of Food
3 credits (45 lecture hours)
The aim of this course is to present to students the different food groups and their nutritive characteristics. The most relevant staples, including milk and dairy products, eggs, grains and legumes, fruits and vegetables, meat and fish, will be analized, including discussion on their role in civilization and human history. Their transformation and interaction during the different cooking processes will be examined with particular emphasis on the chemical, microbial and physical processes which affect food quality and determines the transformation during the process that brings it from the producer to the consumer. Emphasis will also be placed on production standards, food safety and sanitation.

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

FW CA IN 550 Culinary Internship/Apprenticeship
Internship at GANZO, the Apicius non-profit cultural association and restaurant/club

Semester IV – Advanced Level II (Offered in SPRING)

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

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

FW FS FS 508 Introduction to Food Science
3 credits (45 lecture hours)
This course introduces the principles of food production and consumption, food in history, society, economics and politics, development of food industry; nutritional, physiological and psychological roles of food; and quality food products. Topical issues include: food additives, environmental impact of food processing, food marketing and education.

FW FS TF 507 Psychology of Taste & Flavor
3 credits (45 lecture hours)
This is an introductory course in Food Science that explores and examines the physiology of how we taste and flavor food. From the simplicity of identifying “sour versus bitter” to the complexity of pairing food and wine, the objective of this course is to train taste buds to better understand flavors that are not generally accepted but require a deeper understanding before being appreciated.

FW WC PF 335 Pairing Italian Food & Wine

FW CA IN 600 Culinary Internship/Apprenticeship
Internship at GANZO, the Apicius non-profit cultural association and restaurant/club

Internship Sessions: After completion of the 2 year program, or after having successfully completed the Advanced Levels (2 semesters), students may wish to continue their experience abroad with a 15 week non-paid internship program. Students MUST sign up for an Internship Session at the time of application and will not be accepted into Internship Sessions after arrival in Florence. 

Price: 9,950 $
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