The Italian Chef's Table Experiential Learning
Florence University of the Arts and Apicius International School of Hospitality
Area of Study
Taught In English
3 culinary or pastry lab courses, or equivalent. Unofficial transcript submission required.
Recommended U.S. Semester Credits3
Recommended U.S. Quarter Units4
Hours & Credits
This course is designed to provide culinary student with the opportunity to design, organize, implement, serve, and evaluate culinary events. Emphasis will be placed on training the student for 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 required to effectively achieve proper planning and customer satisfaction. This class includes experiential learning hours. 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.
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.