Tradition of Italian Food III: The Evolution of Italian Tradition 

Florence University of the Arts and Apicius International School of Hospitality

Course Description

  • Course Name

    Tradition of Italian Food III: The Evolution of Italian Tradition 

  • Host University

    Florence University of the Arts and Apicius International School of Hospitality

  • Location

    Florence, Italy

  • Area of Study

    Culinary Arts

  • Language Level

    Taught In English

  • Prerequisites

    Tradition of Italian Food II or equivalent.

  • 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 survey of the representative Italian ingredients continues as well as a thorough analysis and application to Italian cuisine. The aim of this course is also to give students a complete overview of Italian culinary evolution through the knowledge of XIX and XX century cultural influences such as Futurism, nouvelle cuisine, and contemporary innovation. This course aids students in understanding the current Italian culinary trends as a continuous evolution of the regional cooking traditions. The course will include an overview of the styles and contributions of major Italian chefs. Students will learn how to compose a menu in order to express a distinct cooking philosophy and will also experience Italian fine dining standards through the practical application of learned concepts. This class includes experiential learning with CEMI. Prerequisites: Tradition of Italian Food II or equivalent.

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.

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