Florence University of the Arts and Apicius International School of Hospitality
Area of Study
Culinary Arts, Dietetics, Nutrition and Food Science
Taught In English
Culinary Arts Majors only
Course Level Recommendations
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.
Recommended U.S. Semester Credits3
Recommended U.S. Quarter Units4
Hours & Credits
Recent decades of food service have been characterized by a gradual and constant development of nutritional awareness and a more informed approach to food. The aim of the course is not only to offer students techniques for a healthier approach to cooking; this course will focus on cooking techniques that can be applied in order to reduce fat consumption and also become emblems of contemporary cuisine. Flavor extraction methods, flavoring methods, pressure cooking and sous vide cooking, marinades and brines, and the use of alternative fats are some of the foundations of contemporary chefs. Students will learn how these techniques can be used to develop a fine dining cuisine that can be healthier yet not necessarily health-fanatic. This class includes experiential learning with CEMI.
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