Introduction to Italian Food Traditions

Florence University of the Arts and Apicius International School of Hospitality

Course Description

  • Course Name

    Introduction to Italian Food Traditions

  • Host University

    Florence University of the Arts and Apicius International School of Hospitality

  • Location

    Florence, Italy

  • Area of Study

    Culinary Arts, Italian Culture

  • Language Level

    Taught In English

  • Prerequisites

    Mandatory Lab Fee Required

  • Course Level Recommendations

    Lower

    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

    Italian cuisine draws from food-based traditions that have developed over the centuries spanning Italy's political, cultural, and social formation. This course will introduce the student to the foundational food traditions that unite the Italian peninsula as well as the traditions that distinguish regional differences. Key concepts focus on the development of unchanging traditions and their cultural significance in contemporary society. The lab portion of this course will consist of hands on cooking workshops where students will prepare examples of traditional dishes.

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.