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Course Description
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Course Name
Olive Oil and Wine Cultural Itinerary
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Host University
The American University of Rome
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Location
Rome, Italy
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Area of Study
Culinary Arts, Nutrition and Food Science
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Language Level
Taught In English
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Credits
1 -
Recommended U.S. Semester Credits1
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Recommended U.S. Quarter Units1
Hours & Credits
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Overview
This course is a 1-credit weekend fieldtrip in central Italy, during which students will study the characteristics and classification of olive oils and wines produced in this area.
The course will also provide 169 students with an understanding of the history of oil and wine production, consumption and uses in this area, as well as current practices used today.
In addition to practical “hands on” sessions, such as olive oil and wine tastings, students will also visit places of historical, social and cultural interest that will help contextualize their knowledge of topics studied within central Italy.
Students will pay a fee to cover the cost of the field-trip. Conducted in English.
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