Food of Italy: Regional Cultures
Florence University of the Arts and Apicius International School of Hospitality
Area of Study
Culinary Arts, Italian Culture, Nutrition and Food Science
Taught In English
Mandatory Lab Fee Required
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.
Recommended U.S. Semester Credits3
Recommended U.S. Quarter Units4
Hours & Credits
OverviewThe course focuses on different aspects of Italy's diverse regional cuisine. Emphasis is placed on how food relates to the local lifestyle. Regional economy and local resources are analyzed and compared. Students are introduced to local products during class demonstrations and tasting.
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.