AREAS OF STUDY
The 278 lesson hours Study Curricula for Culinary Art at the International Academy of Florence offer programs that consist of 19 credits hours
GENERAL EDUCATION REQUIREMENTS
There are General Education Requirements for all programs. Some programs may have additional curriculum requirements, see specific programs below.
General Education Requirements
The general education courses fulfill the requirements of written and oral communication, reasoning, information technology, literature, arts, natural sciences, western civilization, social and behavioral science and global understanding.
Italian Language - IS IT II 250 (4 credits - 60 lecture hours)
The short course study curricula
The 218 lesson hours curriculum in Culinary Art offers the major in International Hotel and Tourism Management.
Core curricula;
Introduction to Professional Cooking - CM CA PC 330 (3 credits - 45 lecture hours)
This course will introduce students to the tools, techniques and essential food preparation of this industry. Special attention will be given to sanitation and hygiene. Students will also learn how to pair ingredients in the creation of various dishes.
Professional Cooking Italian Cuisine - CM CA CC 445 (3 credits - 45 lecture hours)
The new Italian cuisine: Traditional recipes will be examined to discover how new ingredients can be used to transform these dishes into the new, creative Italian cuisine. Attention will be given to food combinations, fusion of Italian cuisine with other types of cuisine and the creative process in menu planning. Emphasis will also be placed on food presentation, decoration and plating.
Introduction to Nutrition - CM DN IN 305 (2 credits - 30 lecture hours)
This course introduces students to the basic nutrition concepts such as calories, nutrient density, and dietary reference intake. Through the course, the characteristics and the role of the basic nutrients (protein, carbohydrates, lipids, vitamins, and minerals) will be closely examined and different food combinations analyzed and discussed.
Introduction to Food Science - CM DN FS 508 (3 credits - 45 lecture hours)
This course introduces the principles of food production and consumption, food in history, society, economics and politics, development of food industry; nutritional, physiological and psychological roles of food; and quality food products. Topical issues include: food additives, environmental impact of food processing, food marketing and education.
Food and Table Setting and Presentation - CM FC FP 380 (3 credits - 45 lecture hours)
Eating is a medium of social relationships. In other words, we have turned the consumption of food - a biological necessity - into a carefully cultured phenomenon. Food presentation and decoration,table settings, specific equipment, special places and times for eating, tablecloths, silverware, and flower decoration are all a system of rules,with a complex ancient history.
Food Safety and Sanitation HACCP - CM FS SA 300 (1 credits - 8 lecture hours)
This course introduces food production practices. Topics covered include prevention of food borne illness through proper handling of potentially hazardous foods, legal guidelines, kitchen safety, facility sanitation, safe practices of food preparation, storing, and reheating guidelines.
Intership - At the end of the short course, once passed all the axams is offered the possibility to have an Internship in Italy c/o an Italian Restaurant.