Advanced Italian Restaurant Cooking Experiential Learning 

Florence University of the Arts and Apicius International School of Hospitality

Course Description

  • Course Name

    Advanced Italian Restaurant Cooking Experiential Learning 

  • Host University

    Florence University of the Arts and Apicius International School of Hospitality

  • Location

    Florence, Italy

  • Area of Study

    Culinary Arts

  • Language Level

    Taught In English

  • Prerequisites

    Culinary Arts majors only

  • Course Level Recommendations


    ISA offers course level recommendations in an effort to facilitate the determination of course levels by credential evaluators.We advice each institution to have their own credentials evaluator make the final decision regrading course levels.

    Hours & Credits

  • Credits

  • Recommended U.S. Semester Credits
  • Recommended U.S. Quarter Units
  • Overview

    The course is designed to give students a first approach to an advanced cuisine style. Contemporary techniques will be explained and applied on a daily basis. Students will be involved in managing the restaurant kitchen in the role of chefs de partie under the direct supervision of the Chef Instructor to experience menu preparation that will focus on both traditional and contemporary cuisine. The course introduces students to the professional organization of the kitchen from the following points of view: HACCP standards, equipment maintenance, food delivery and storage, mise en place settings, accurate plating style, importance of timing, and basics of menu planning for an organized production. Special emphasis will be dedicated to understanding concepts such as interpretation and revision of Italian recipes in order to create and produce menus that represent the evolution of traditional cuisine. Students will cover a variety of flavors and ingredient combinations in Italian restaurant cuisine by putting learned skills to practice. This course includes experiential learning hours with our Community Engagement Member Institutions (CEMI). CEMI are dynamic learning environments created to foster learning through a structured interaction with the community. In addition to regular lecture hours, students will be involved in learning by doing through real projects and integration with the local population and territory in order to remove cultural and learning barriers as well as to develop a strong likelihood for success in life. The experiential learning hours are fully supervised by instructors who track students step by step during their learning experience, monitor and advise according to student needs, and support student initiative. This unique learning model allows students to benefit from an all-encompassing educational experience based on theory and practice in real enterprises, learning of comprehensive operational processes, problem-solving, leadership, and management. Prerequisites: Culinary Arts majors only.

Course Disclaimer

Courses and course hours of instruction are subject to change.

Eligibility for courses may be subject to a placement exam and/or pre-requisites.

Some courses may require additional fees.

Availability of courses is based on enrollment numbers. All students should seek pre-approval for alternate courses in the event of last minute class cancellations