Food of Italy: Regional Cultures

Florence University of the Arts and Apicius International School of Hospitality

Course Description

  • Course Name

    Food of Italy: Regional Cultures

  • Host University

    Florence University of the Arts and Apicius International School of Hospitality

  • Location

    Florence, Italy

  • Area of Study

    Culinary Arts, Italian Culture, Nutrition and Food Science

  • Language Level

    Taught In English

  • Prerequisites

    Mandatory Lab Fee Required

  • Course Level Recommendations

    Upper

    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

    3
  • Recommended U.S. Semester Credits
    3
  • Recommended U.S. Quarter Units
    4
  • Overview

    The 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.

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.