Italy, a Country to Savor
Università Cattolica del Sacro Cuore
Area of Study
Taught In English
Recommended U.S. Semester Credits3
Recommended U.S. Quarter Units4
Hours & Credits
"The kitchen itself is science, it is up to the cook to make it become art" (G.Marchesi)
“CiBi. Art and science of food” proposes a path that enhances these differences and allows students to see and meet the protagonists of Italian cuisine; from chefs to farmers, from the starred restaurant to the stables where the Lombard cheese is born, from the blogs dedicated to food to the maccaroni of the film An American in Rome by Alberto Sordi.
The proposal revolves around three training methods: the classroom, the companies, the kitchen. The goal is to present our country, and the Lombardy region in particular, through the culinary traditions: the synthesis of unique stories and territories.
The aim is to explore the agri-food system in its different territorial expressions, identifying and enhancing good practices and innovative solutions, to promoting a conscious knowledge of the supply chain and a true food farming culture.
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.
ECTS (European Credit Transfer and Accumulation System) credits are converted to semester credits/quarter units differently among U.S. universities. Students should confirm the conversion scale used at their home university when determining credit transfer.
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
Please note that some courses with locals have recommended prerequisite courses. It is the student's responsibility to consult any recommended prerequisites prior to enrolling in their course.