Free Webinar — Apicius Armenia
July 19, 19:00 (Armenia time)
July 19, 19:00 (Armenia time)
Meet the Masterminds from Italy: Live Webinar
Speakers:
🇮🇹 Salvatore Procopio - Hospitality Manager, Apicius Florence
🇮🇹 Massimo Bocus - Director of Food and Wine Studies, Apicius Florence
🇦🇲 Katya Bredikhina - Head of Apicius Armenia
Speakers:
🇮🇹 Salvatore Procopio - Hospitality Manager, Apicius Florence
🇮🇹 Massimo Bocus - Director of Food and Wine Studies, Apicius Florence
🇦🇲 Katya Bredikhina - Head of Apicius Armenia
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Food, Wine, and Wellness Studies
| Food, Wine, and Wellness Studies The program is designed to provide students with a comprehensive educational experience in the fields of gastronomy and wellness. Students will gain a solid knowledge in food, wine, and wellness from both international and Italian perspectives. The program will broaden students’ knowledge of Italian gastronomy and nutrition, offering a rigorous focus on techniques, direct experience, and the Mediterranean identity that shapes the curriculum. Students benefit from Experiential Learning through creative learning labs associated with the program, where they are immersed in real enterprises and take on meaningful responsibilities within the local community. |
Common Core
All students follow the same core curriculum in Year 1. From Year 2, you can choose one of four concentrations to specialize in.
Year 1
(Common Core)
(Common Core)
6 semester credits
This is the first of three courses in Professional Cooking, introducing students to culinary fundamentals. Topics include kitchen organization (classical vs. modern), the Chef's role, tools and measurements, seasoning basics, knife skills, and core cooking techniques (e.g., eggs, vegetables, pasta, meat). Emphasis is on culinary methods rather than completed dishes. Students also engage in supervised experiential learning with Community Engagement Member Institutions (CEMI), gaining hands-on experience and connecting with the local community. This approach blends theory and practice to develop real-world skills, problem-solving, and leadership.
This is the first of three courses in Professional Cooking, introducing students to culinary fundamentals. Topics include kitchen organization (classical vs. modern), the Chef's role, tools and measurements, seasoning basics, knife skills, and core cooking techniques (e.g., eggs, vegetables, pasta, meat). Emphasis is on culinary methods rather than completed dishes. Students also engage in supervised experiential learning with Community Engagement Member Institutions (CEMI), gaining hands-on experience and connecting with the local community. This approach blends theory and practice to develop real-world skills, problem-solving, and leadership.
3 semester credits
This course offers an in-depth exploration of Old World wine regions, including France, Italy, Spain, Germany, Austria, Portugal, Hungary, Greece, and Slovenia. Students will learn about native grape varieties, winemaking traditions, appellation systems, soil types, and the basics of wine production. The course also includes an introduction to wine tasting to help identify key characteristics of regional wines.
This course offers an in-depth exploration of Old World wine regions, including France, Italy, Spain, Germany, Austria, Portugal, Hungary, Greece, and Slovenia. Students will learn about native grape varieties, winemaking traditions, appellation systems, soil types, and the basics of wine production. The course also includes an introduction to wine tasting to help identify key characteristics of regional wines.
3 semester credits
This course introduces the fundamentals of baking and pastry, focusing on key ingredients like eggs, flour, fats, sugar, and dairy. Students will learn basic mixing and baking techniques, with emphasis on shortcrust pastry, pâte à choux, enriched doughs, and custards. By the end of the course, students will be able to produce sponge and pound cakes, pastry cream, English cream, meringues, and basic doughs with confidence.
This course introduces the fundamentals of baking and pastry, focusing on key ingredients like eggs, flour, fats, sugar, and dairy. Students will learn basic mixing and baking techniques, with emphasis on shortcrust pastry, pâte à choux, enriched doughs, and custards. By the end of the course, students will be able to produce sponge and pound cakes, pastry cream, English cream, meringues, and basic doughs with confidence.
3 semester credits
This course explores the rich history and cultural roots of Italian cuisine, focusing on key ingredients, traditional recipes, and regional cooking methods. Students will examine how historical, social, and political events shaped Italian food culture. The course includes an overview of quality certifications like DOP, IGP, and Slow Food Presidia, and introduces essential techniques used in Italian culinary traditions. Ideal preparation for advanced Italian cuisine studies.
This course explores the rich history and cultural roots of Italian cuisine, focusing on key ingredients, traditional recipes, and regional cooking methods. Students will examine how historical, social, and political events shaped Italian food culture. The course includes an overview of quality certifications like DOP, IGP, and Slow Food Presidia, and introduces essential techniques used in Italian culinary traditions. Ideal preparation for advanced Italian cuisine studies.
3 semester credits
This course explores the rich history and cultural roots of Italian cuisine, focusing on key ingredients, traditional recipes, and regional cooking methods. Students will examine how historical, social, and political events shaped Italian food culture. The course includes an overview of quality certifications like DOP, IGP, and Slow Food Presidia, and introduces essential techniques used in Italian culinary traditions. Ideal preparation for advanced Italian cuisine studies.
This course explores the rich history and cultural roots of Italian cuisine, focusing on key ingredients, traditional recipes, and regional cooking methods. Students will examine how historical, social, and political events shaped Italian food culture. The course includes an overview of quality certifications like DOP, IGP, and Slow Food Presidia, and introduces essential techniques used in Italian culinary traditions. Ideal preparation for advanced Italian cuisine studies.
3 semester credits
This course introduces fundamental nutrition concepts, focusing on the roles of proteins, carbohydrates, fats, vitamins, and minerals in health and disease. Students will explore nutrition across the life cycle, the impact of diet on chronic conditions, and principles of balanced eating. Topics also include food policies, modern eating habits, vegetarian diet planning, and interpreting the food pyramid.
This course introduces fundamental nutrition concepts, focusing on the roles of proteins, carbohydrates, fats, vitamins, and minerals in health and disease. Students will explore nutrition across the life cycle, the impact of diet on chronic conditions, and principles of balanced eating. Topics also include food policies, modern eating habits, vegetarian diet planning, and interpreting the food pyramid.
3 semester credits
This course introduces students to Italy’s rich wine culture, grape varieties, and winemaking traditions. It covers wine production techniques for red, white, rosé, sparkling, sweet, and fortified wines, and teaches how to read Italian wine labels. Students will develop the skills to analyze and classify different wine styles based on production methods.
This course introduces students to Italy’s rich wine culture, grape varieties, and winemaking traditions. It covers wine production techniques for red, white, rosé, sparkling, sweet, and fortified wines, and teaches how to read Italian wine labels. Students will develop the skills to analyze and classify different wine styles based on production methods.
3 semester credits
This course explores the heritage of traditional Italian breads, focusing on regional flours, fermentation methods, and baking techniques. Students will learn to prepare breads, flatbreads, and rolls using starters like biga, poolish, and fresh yeast. Emphasis is placed on flavor, texture, shelf-life, and the science of fermentation, with hands-on practice in shaping and baking according to Italian traditions.
This course explores the heritage of traditional Italian breads, focusing on regional flours, fermentation methods, and baking techniques. Students will learn to prepare breads, flatbreads, and rolls using starters like biga, poolish, and fresh yeast. Emphasis is placed on flavor, texture, shelf-life, and the science of fermentation, with hands-on practice in shaping and baking according to Italian traditions.
3 semester credits
This course offers an in-depth look at Italian regional cuisine, exploring its cultural, historical, and geographic roots. Students will examine how diverse local traditions shape Italy’s culinary identity, with a focus on how food reflects lifestyle, economy, and regional culture. Through hands-on cooking and tastings, students will discover traditional savory and sweet dishes while understanding the Italian view of food as a source of pleasure, community, and celebration.
This course offers an in-depth look at Italian regional cuisine, exploring its cultural, historical, and geographic roots. Students will examine how diverse local traditions shape Italy’s culinary identity, with a focus on how food reflects lifestyle, economy, and regional culture. Through hands-on cooking and tastings, students will discover traditional savory and sweet dishes while understanding the Italian view of food as a source of pleasure, community, and celebration.
3 semester credits
This course explores Italy’s holistic approach to food, wellness, and nutrition, highlighting seasonal eating, whole foods, and healthy fats. Students will examine how Italian traditions support a balanced lifestyle and how cultural values shape dietary choices. Emphasis is placed on the connection between food and well-being, sustainability, and the evolving field of dietetics. Through hands-on cooking, discussions, and community-based learning (CEMI), students will experience wellness-oriented cuisine and lifestyle practices rooted in Tuscany and beyond.
This course explores Italy’s holistic approach to food, wellness, and nutrition, highlighting seasonal eating, whole foods, and healthy fats. Students will examine how Italian traditions support a balanced lifestyle and how cultural values shape dietary choices. Emphasis is placed on the connection between food and well-being, sustainability, and the evolving field of dietetics. Through hands-on cooking, discussions, and community-based learning (CEMI), students will experience wellness-oriented cuisine and lifestyle practices rooted in Tuscany and beyond.
Year 2
Concentrations
Concentrations
Culinary Arts - Chef De Partie (Armenia)
Program Outcomes
The specialization in Culinary Arts – Chef de Partie focuses on equipping students with:
- Italian culinary heritage and its evolution
- Application of ingredients to Italian and international cuisines
- Classic, contemporary, and modernist cooking techniques
- Nutritionally balanced and gourmet menu composition
- Kitchen organization and service in a professional à la carte environment
Career Opportunities
Commis chef in high-end restaurants and hotels, demi-chef de partie, recipe developer for international companies, representative/agent for specialty food distributions, kitchen and nutrition consultant, food stylist, private chef. The second year of the program is recognized by WACS for the Chef De Partie qualification level.
*This concentration will be available in Armenia
6 semester credits
This advanced course focuses on kitchen organization, menu creation, plating, and teamwork through immersive hands-on experience. Designed for students with solid cooking basics, it develops skills in Italian dish composition and explores the influence of renowned Italian chefs. Practical sessions take place in a creative learning lab, complemented by supervised experiential learning with Community Engagement Member Institutions (CEMI). This approach integrates real projects and community interaction to build professional skills, leadership, and problem-solving.
Prerequisite: Professional Cooking II or equivalent.
This advanced course focuses on kitchen organization, menu creation, plating, and teamwork through immersive hands-on experience. Designed for students with solid cooking basics, it develops skills in Italian dish composition and explores the influence of renowned Italian chefs. Practical sessions take place in a creative learning lab, complemented by supervised experiential learning with Community Engagement Member Institutions (CEMI). This approach integrates real projects and community interaction to build professional skills, leadership, and problem-solving.
Prerequisite: Professional Cooking II or equivalent.
3 semester credits
This advanced course deepens students' knowledge of Italian cuisine through traditional recipes, key ingredients, and major culinary movements. It explores the evolution of Italian food from the 19th century to today, including influences such as Futurism, Nouvelle Cuisine, and modern trends. Students will study leading Italian chefs, learn to design menus that reflect culinary philosophy, and apply fine dining standards in practice.
Includes experiential learning with CEMI. Prerequisite: Tradition of Italian Food I or equivalent.
This advanced course deepens students' knowledge of Italian cuisine through traditional recipes, key ingredients, and major culinary movements. It explores the evolution of Italian food from the 19th century to today, including influences such as Futurism, Nouvelle Cuisine, and modern trends. Students will study leading Italian chefs, learn to design menus that reflect culinary philosophy, and apply fine dining standards in practice.
Includes experiential learning with CEMI. Prerequisite: Tradition of Italian Food I or equivalent.
3 semester credits
This advanced pastry course builds on foundational skills, focusing on classic dessert techniques. Students will refine their abilities in pastry and pie doughs, sponge cakes, puff pastry, baked custards, buttercream, sauces, and glazes. The course also covers soufflés, Bavarian and pâte à bombe-based mousses, and introduces finishing and presentation methods.
Prerequisite: Baking Techniques I or equivalent.
This advanced pastry course builds on foundational skills, focusing on classic dessert techniques. Students will refine their abilities in pastry and pie doughs, sponge cakes, puff pastry, baked custards, buttercream, sauces, and glazes. The course also covers soufflés, Bavarian and pâte à bombe-based mousses, and introduces finishing and presentation methods.
Prerequisite: Baking Techniques I or equivalent.
3 semester credits
This course explores the impact of Molecular Gastronomy on modern cooking, offering non-science students a hands-on introduction to the scientific principles behind culinary innovation. Taught by both a chef and a scientist, the course covers advanced techniques to create new textures and visual effects in food.
Prerequisite: Two semesters of Culinary Arts coursework or equivalent.
This course explores the impact of Molecular Gastronomy on modern cooking, offering non-science students a hands-on introduction to the scientific principles behind culinary innovation. Taught by both a chef and a scientist, the course covers advanced techniques to create new textures and visual effects in food.
Prerequisite: Two semesters of Culinary Arts coursework or equivalent.
3 semester credits
This course focuses on modern, health-conscious cooking techniques that reduce fat without sacrificing flavor—such as flavor extraction, pressure and sous vide cooking, marinades, brines, and alternative fats. Students will learn how to apply these methods in fine dining settings to create balanced, contemporary cuisine.
Includes hands-on experiential learning with Community Engagement Member Institutions (CEMI).
Prerequisite: Two semesters of Culinary Arts coursework or equivalent.
This course focuses on modern, health-conscious cooking techniques that reduce fat without sacrificing flavor—such as flavor extraction, pressure and sous vide cooking, marinades, brines, and alternative fats. Students will learn how to apply these methods in fine dining settings to create balanced, contemporary cuisine.
Includes hands-on experiential learning with Community Engagement Member Institutions (CEMI).
Prerequisite: Two semesters of Culinary Arts coursework or equivalent.
3 semester credits
This course builds on prior nutrition knowledge to teach students how to create nutritionally balanced, seasonal meals. Topics include metabolism, digestion, nutrient preservation, and adapting dishes for special diets such as vegetarian, vegan, and raw food. Students will explore ingredient alternatives to meet health and ethical needs while applying healthy cooking techniques.
Includes experiential learning with CEMI.
Prerequisites: Three semesters of culinary arts or nutrition coursework and Cooking Light or equivalent.
This course builds on prior nutrition knowledge to teach students how to create nutritionally balanced, seasonal meals. Topics include metabolism, digestion, nutrient preservation, and adapting dishes for special diets such as vegetarian, vegan, and raw food. Students will explore ingredient alternatives to meet health and ethical needs while applying healthy cooking techniques.
Includes experiential learning with CEMI.
Prerequisites: Three semesters of culinary arts or nutrition coursework and Cooking Light or equivalent.
6 semester credits
This course covers essential concepts in food and beverage operations within the hospitality industry, including cost control, budgeting, menu planning, inventory management, labor costs, and payment systems. Students gain practical skills through experiential learning with CEMI, engaging in real-world projects that enhance their understanding of operational processes, leadership, and management.
This course covers essential concepts in food and beverage operations within the hospitality industry, including cost control, budgeting, menu planning, inventory management, labor costs, and payment systems. Students gain practical skills through experiential learning with CEMI, engaging in real-world projects that enhance their understanding of operational processes, leadership, and management.
3 semester credits
This course examines how our sensory organs perceive flavor, focusing on the physiology of taste, smell, and related senses. Students learn sensory evaluation techniques and apply them to food analysis and dish composition. Through theory and hands-on activities, students explore questions such as why we prefer sweet tastes or resist bitter ones, and investigate the concept of umami.
The course includes experiential learning with Community Engagement Member Institutions (CEMI), offering real-world projects that enhance sensory understanding and professional skills.
Prerequisite: Culinary Arts majors only.
This course examines how our sensory organs perceive flavor, focusing on the physiology of taste, smell, and related senses. Students learn sensory evaluation techniques and apply them to food analysis and dish composition. Through theory and hands-on activities, students explore questions such as why we prefer sweet tastes or resist bitter ones, and investigate the concept of umami.
The course includes experiential learning with Community Engagement Member Institutions (CEMI), offering real-world projects that enhance sensory understanding and professional skills.
Prerequisite: Culinary Arts majors only.
3 semester credits
This course explores major world cuisines outside the Mediterranean, focusing on how geography, climate, culture, and history shape food traditions. Students examine local ingredients, cooking methods, and how cultural influences impact food preferences and preparation techniques. Emphasis is placed on the relationship between cuisine and social development. Through hands-on practice in an international kitchen environment, students prepare dishes from various cultures and adapt to diverse culinary approaches.
The course includes experiential learning with Community Engagement Member Institutions (CEMI), combining theory with real-world projects to develop practical skills, cultural awareness, and professional growth.
Prerequisite: Culinary Arts majors only.
This course explores major world cuisines outside the Mediterranean, focusing on how geography, climate, culture, and history shape food traditions. Students examine local ingredients, cooking methods, and how cultural influences impact food preferences and preparation techniques. Emphasis is placed on the relationship between cuisine and social development. Through hands-on practice in an international kitchen environment, students prepare dishes from various cultures and adapt to diverse culinary approaches.
The course includes experiential learning with Community Engagement Member Institutions (CEMI), combining theory with real-world projects to develop practical skills, cultural awareness, and professional growth.
Prerequisite: Culinary Arts majors only.
3 semester credits
This course is structured in three phases and explores advanced techniques in contemporary cuisine. It emphasizes precision cooking and innovative texture development using scientific principles and modern tools available in professional kitchens.
The course includes experiential learning through Community Engagement Member Institutions (CEMI), blending theory with practical experience.
Prerequisites: Culinary Arts majors only; The Science of Cooking: An Introduction to Molecular Cuisine or equivalent.
This course is structured in three phases and explores advanced techniques in contemporary cuisine. It emphasizes precision cooking and innovative texture development using scientific principles and modern tools available in professional kitchens.
- Phase 1: Temperature Application – Focuses on the role of precise temperatures in cooking. Topics include low-temperature cooking, sous-vide using immersion circulators, liquid nitrogen applications, carbonation, microbiology, and sanitation.
- Phase 2: Gels and Thickening Agents – Covers the creative use of modern thickeners and gelling agents to produce unique textures and presentations. Includes hot/cold gels, firm coatings, and methylcellulose applications, supported by scientific evaluation.
- Phase 3: Gases and Air-Based Preparations – Explores techniques that incorporate gases to transform food textures, such as foams, froths, and puffed snacks. Students experiment with various agents to create light and dense foams, airs, and textured elements.
The course includes experiential learning through Community Engagement Member Institutions (CEMI), blending theory with practical experience.
Prerequisites: Culinary Arts majors only; The Science of Cooking: An Introduction to Molecular Cuisine or equivalent.
Baking and Pastry - Chef De Partie (Armenia)
PROGRAM OUTCOMES:
The specialization in Baking & Pastry – Chef de Partie focuses on:
- Application of pastry ingredients and techniques
- Italian cultural context and classical pastry creations
- Production of Italian specialty bread and pizza
- Production, decoration, storage of desserts
- Contemporary ingredient application
- Professional pastry lab environment
Career Opportunities
Pastry commis chef in high-end restaurants and hotels, demi-chef de partie in catering companies and commercial bakeries, pastry shop manager, recipe developer for small-medium pastry chains, pastry consultant, personal chef. The second year of the program is recognized by WACS for the Chef De Partie qualification level.
*This concentration will be available in Armenia
6 semester credits
This course provides an in-depth study of bakery operations and management within a pastry shop setting. It addresses both front-of-house and back-of-house operations:
- Front of House: Emphasizes customer service, retail space layout and maintenance, dessert display strategies, client interaction, and efficient ordering systems.
- Back of House: Covers equipment use, inventory and supply management, production types and yields, formula conversions, dessert menu development, and accommodating special orders and events. Safety and sanitation protocols are also highlighted.
Students will also explore various dessert categories and understand their roles and placement within the broader baking industry.
This course includes experiential learning hours with Community Engagement Member Institutions (CEMI), offering hands-on experience through real-world projects, community interaction, and guided practice supervised by instructors. This learning model reinforces theoretical knowledge through active participation in operational environments.
This course provides an in-depth study of bakery operations and management within a pastry shop setting. It addresses both front-of-house and back-of-house operations:
- Front of House: Emphasizes customer service, retail space layout and maintenance, dessert display strategies, client interaction, and efficient ordering systems.
- Back of House: Covers equipment use, inventory and supply management, production types and yields, formula conversions, dessert menu development, and accommodating special orders and events. Safety and sanitation protocols are also highlighted.
Students will also explore various dessert categories and understand their roles and placement within the broader baking industry.
This course includes experiential learning hours with Community Engagement Member Institutions (CEMI), offering hands-on experience through real-world projects, community interaction, and guided practice supervised by instructors. This learning model reinforces theoretical knowledge through active participation in operational environments.
3 semester credits
This course provides students with a foundational working knowledge of traditional methods for producing cookies and basic petit fours.
Students will explore the preparation and design of a wide range of cookies and mignardises, from classic Italian cookies and biscuits to international specialties.
Topics include:
- Mixing and shaping techniques
-Baking, filling, and finishing methods
-Proper storage of finished products
-Introduction to petit fours production, with attention to their description, service, and basic creation techniques
By the end of the course, students will be equipped to confidently select and prepare the most appropriate cookies and petit fours for a variety of occasions.
This course provides students with a foundational working knowledge of traditional methods for producing cookies and basic petit fours.
Students will explore the preparation and design of a wide range of cookies and mignardises, from classic Italian cookies and biscuits to international specialties.
Topics include:
- Mixing and shaping techniques
-Baking, filling, and finishing methods
-Proper storage of finished products
-Introduction to petit fours production, with attention to their description, service, and basic creation techniques
By the end of the course, students will be equipped to confidently select and prepare the most appropriate cookies and petit fours for a variety of occasions.
3 semester credits
This course explores the cultural and historical significance of traditional Italian specialty breads, celebrated as symbols of life and heritage. Students will learn natural yeast production and maintenance, its role in leavening, flavor, and nutrition. The course covers a variety of traditional breads, flatbreads, sweet breads, and rolls, with emphasis on ancient and alternative flours, local folklore, and special diet baking including gluten-free options. A special focus is given to Italy’s iconic pizza, studying its history, variations, and preparation.
This course explores the cultural and historical significance of traditional Italian specialty breads, celebrated as symbols of life and heritage. Students will learn natural yeast production and maintenance, its role in leavening, flavor, and nutrition. The course covers a variety of traditional breads, flatbreads, sweet breads, and rolls, with emphasis on ancient and alternative flours, local folklore, and special diet baking including gluten-free options. A special focus is given to Italy’s iconic pizza, studying its history, variations, and preparation.
3 semester credits
This course explores the history and origins of national and regional desserts, focusing on key Italian ingredients. Special emphasis is placed on traditional DOP and IGP products that define Italian cakes and tarts. Students will study classical dessert techniques, doughs, batters, fillings, and glazes, gaining skills to expertly prepare classic Italian pastries. Prerequisite: Baking Techniques I or equivalent.
This course explores the history and origins of national and regional desserts, focusing on key Italian ingredients. Special emphasis is placed on traditional DOP and IGP products that define Italian cakes and tarts. Students will study classical dessert techniques, doughs, batters, fillings, and glazes, gaining skills to expertly prepare classic Italian pastries. Prerequisite: Baking Techniques I or equivalent.
3 semester credits
This course covers the fundamentals of chocolate, including its history, production process, and types (dark, milk, white). Students will learn about cocoa percentages and their pastry uses, basic tempering techniques, chocolate bar making, and molding for pralines and centerpieces. The course also focuses on creating ganaches and pairing them with confections using traditional and modern methods. Prerequisite: Baking Techniques I or equivalent.
This course covers the fundamentals of chocolate, including its history, production process, and types (dark, milk, white). Students will learn about cocoa percentages and their pastry uses, basic tempering techniques, chocolate bar making, and molding for pralines and centerpieces. The course also focuses on creating ganaches and pairing them with confections using traditional and modern methods. Prerequisite: Baking Techniques I or equivalent.
3 semester credits
This course teaches the fundamentals of dessert presentation, starting with fruit cutting and progressing to decoration techniques for mignons, single portions, and tortes. Students will practice using glazes, gelees, buttercream, whipped cream, icings, chocolate, and caramel decorations. Both classic and modern methods, including piping and royal-icing writing, are covered. By course end, students will confidently execute common decoration techniques and develop their own style. Prerequisite: Baking Technique
This course teaches the fundamentals of dessert presentation, starting with fruit cutting and progressing to decoration techniques for mignons, single portions, and tortes. Students will practice using glazes, gelees, buttercream, whipped cream, icings, chocolate, and caramel decorations. Both classic and modern methods, including piping and royal-icing writing, are covered. By course end, students will confidently execute common decoration techniques and develop their own style. Prerequisite: Baking Technique
3 semester credits
This advanced pastry course builds on foundational skills, covering classic dessert techniques including pastry and pie doughs, advanced sponge cakes, puff pastry, baked custards, buttercream, sauces, and glazes. Soufflés, Bavarian mousse, and pâte à bombe-based mousses are explored in depth. Students learn finishing methods like glazing, filling, sauce-making, and presentation. The course includes supervised experiential learning with Community Engagement Member Institutions (CEMI), combining theory with real-world practice to develop operational, problem-solving, leadership, and management skills. Prerequisite: Baking Techniques I or equivalent.
This advanced pastry course builds on foundational skills, covering classic dessert techniques including pastry and pie doughs, advanced sponge cakes, puff pastry, baked custards, buttercream, sauces, and glazes. Soufflés, Bavarian mousse, and pâte à bombe-based mousses are explored in depth. Students learn finishing methods like glazing, filling, sauce-making, and presentation. The course includes supervised experiential learning with Community Engagement Member Institutions (CEMI), combining theory with real-world practice to develop operational, problem-solving, leadership, and management skills. Prerequisite: Baking Techniques I or equivalent.
3 semester credits
This course focuses on sugar’s essential role and chemistry in pastry and confectionery. Students will explore sugar types, preserves, and decoration techniques through hands-on lessons. Topics include making marmalades, jams, chutneys, Italian mostarda, candied fruits, caramelized fruits, sugared nuts, candies, and various nougats (torrone). Prerequisite: Baking Techniques I or equivalent.
This course focuses on sugar’s essential role and chemistry in pastry and confectionery. Students will explore sugar types, preserves, and decoration techniques through hands-on lessons. Topics include making marmalades, jams, chutneys, Italian mostarda, candied fruits, caramelized fruits, sugared nuts, candies, and various nougats (torrone). Prerequisite: Baking Techniques I or equivalent.
6 semester credits
This course focuses on preparing and serving hot and cold desserts, emphasizing individual cakes and restaurant-style desserts. Students learn differences between pastry lab and restaurant kitchen organization, production logic, and accommodating special dietary needs. Key topics include station setup, timing, coordination, dessert sauces, decoration, and plating. Students will prepare a variety of desserts such as fried items, cakes, tarts, soufflés, custards, mousses, and bavarians, while exploring the history and organization of restaurant dessert service. The course includes developing a balanced, cost-effective dessert menu. Experiential learning with Community Engagement Member Institutions (CEMI) integrates real projects and community interaction, fostering practical skills and leadership. Prerequisite: Baking Techniques II or equivalent.
This course focuses on preparing and serving hot and cold desserts, emphasizing individual cakes and restaurant-style desserts. Students learn differences between pastry lab and restaurant kitchen organization, production logic, and accommodating special dietary needs. Key topics include station setup, timing, coordination, dessert sauces, decoration, and plating. Students will prepare a variety of desserts such as fried items, cakes, tarts, soufflés, custards, mousses, and bavarians, while exploring the history and organization of restaurant dessert service. The course includes developing a balanced, cost-effective dessert menu. Experiential learning with Community Engagement Member Institutions (CEMI) integrates real projects and community interaction, fostering practical skills and leadership. Prerequisite: Baking Techniques II or equivalent.
3 semester credits
This course explores classic and modern pastry techniques for both pastry shops and à la carte restaurants, focusing on three key areas:
Prerequisite: Baking Techniques II or equivalent
This course explores classic and modern pastry techniques for both pastry shops and à la carte restaurants, focusing on three key areas:
- Use of freezing and cold temperatures in dessert production, including textures and ingredient balance
- Handling fresh and seasonal fruits in pastry
- Application of thickening and gelling agents to create smooth textures, diverse gels, contemporary mousses, and molecular gastronomy effects
Prerequisite: Baking Techniques II or equivalent
Wine Studies and Enology - Junior Sommelier
PROGRAM OUTCOMES:
The specialization in Wine Studies and Enology focuses on:
- Mastering wine appreciation through sensorial analysis and global wine comparisons
- Exploring Italian and international viticulture and enology through vineyard visits and wine tours
- Developing skills in food and wine pairing, wine communications, and marketing
- Gaining operational knowledge in wine bar and beverage management through experiential learning
CAREER OPPORTUNITIES
Wine expert, restaurant/wine bar/ wine store buyer and director, wine marketer, brand manager, vineyard and cellar assistant. The second year of the program is recognized by WACS for the Junior Sommelier qualification level.
*This concentration is available exclusively in Florence
6 semester credits
This course covers essential concepts in food and beverage control, including cost control, operating budgets, menu planning, storage, receiving, profit forecasting, labor costs, and service payment systems. Students learn effective management of food and beverage operations and cycles. The course includes supervised experiential learning with Community Engagement Member Institutions (CEMI), combining theory with real-world projects and community interaction to develop practical skills, problem-solving, leadership, and management abilities.
This course covers essential concepts in food and beverage control, including cost control, operating budgets, menu planning, storage, receiving, profit forecasting, labor costs, and service payment systems. Students learn effective management of food and beverage operations and cycles. The course includes supervised experiential learning with Community Engagement Member Institutions (CEMI), combining theory with real-world projects and community interaction to develop practical skills, problem-solving, leadership, and management abilities.
3 semester credits
This course offers students a unique opportunity to explore regional winemaking cultures through hands-on experience in the Italian countryside. Students learn vineyard practices such as planting, training, irrigation, frost protection, and harvesting directly from producers. They also gain insight into winemaking operations, equipment, and fermentation processes.
The course includes field learning—immersive, real-world education beyond the classroom—integrating theory with practice while experiencing Italian culture, art, and community. Faculty guide students through projects and field activities that deepen understanding of Italian culture and winemaking. This relationship-centered learning fosters skills development and enriches academic knowledge through direct experience.
This course offers students a unique opportunity to explore regional winemaking cultures through hands-on experience in the Italian countryside. Students learn vineyard practices such as planting, training, irrigation, frost protection, and harvesting directly from producers. They also gain insight into winemaking operations, equipment, and fermentation processes.
The course includes field learning—immersive, real-world education beyond the classroom—integrating theory with practice while experiencing Italian culture, art, and community. Faculty guide students through projects and field activities that deepen understanding of Italian culture and winemaking. This relationship-centered learning fosters skills development and enriches academic knowledge through direct experience.
3 semester credits
This course introduces students to the rich heritage of Tuscan wines, a cornerstone of Italian winemaking tradition. It explores key historical events, influential Florentine noble families, and pioneering winemakers who shaped the modern Italian wine industry. The course covers Tuscany’s major wine regions, native grape varieties, and includes an introduction to wine appreciation focused on understanding the unique characteristics of Tuscan wines.
This course introduces students to the rich heritage of Tuscan wines, a cornerstone of Italian winemaking tradition. It explores key historical events, influential Florentine noble families, and pioneering winemakers who shaped the modern Italian wine industry. The course covers Tuscany’s major wine regions, native grape varieties, and includes an introduction to wine appreciation focused on understanding the unique characteristics of Tuscan wines.
3 semester credits
This course explores France’s pivotal role in the wine world, covering its winemaking history, native grape varieties, and major wine regions such as Champagne, Bordeaux, Burgundy, Alsace, Loire Valley, and Provence. Through detailed study and wine tastings, students will deepen their understanding of key concepts like Terroir and Cru, and learn how France has influenced international viticulture and wine styles.
This course explores France’s pivotal role in the wine world, covering its winemaking history, native grape varieties, and major wine regions such as Champagne, Bordeaux, Burgundy, Alsace, Loire Valley, and Provence. Through detailed study and wine tastings, students will deepen their understanding of key concepts like Terroir and Cru, and learn how France has influenced international viticulture and wine styles.
3 semester credits
This advanced wine appreciation course emphasizes sensory evaluation, flavor analysis, wine chemistry, and fault detection. It offers a comprehensive overview of Italy’s key wine denominations and includes professional training through comparative, blind, and vertical tastings.
This advanced wine appreciation course emphasizes sensory evaluation, flavor analysis, wine chemistry, and fault detection. It offers a comprehensive overview of Italy’s key wine denominations and includes professional training through comparative, blind, and vertical tastings.
3 semester credits
This course offers a practical, sensory-based approach to understanding how flavors, textures, and components interact in food and wine pairings. Through food analysis, tasting notes, and pairing specific dishes and ingredients with wines from both the Old and New World, students will explore the cultural, regional, and gastronomical context of pairing, gaining insight into culinary identity worldwide.
This course offers a practical, sensory-based approach to understanding how flavors, textures, and components interact in food and wine pairings. Through food analysis, tasting notes, and pairing specific dishes and ingredients with wines from both the Old and New World, students will explore the cultural, regional, and gastronomical context of pairing, gaining insight into culinary identity worldwide.
3 semester credits
This course provides an overview of Italian viticulture and a detailed study of grapevine biology. Students explore the history, vineyard lifecycle, and modern practices, including environmental factors, rootstock selection, canopy management, pest control, and cost management. It compares conventional, organic, and biodynamic cultivation methods and introduces microbiology related to winemaking. The course includes hands-on learning with wine producers and a field study component in Italy to enrich academic knowledge.
This course provides an overview of Italian viticulture and a detailed study of grapevine biology. Students explore the history, vineyard lifecycle, and modern practices, including environmental factors, rootstock selection, canopy management, pest control, and cost management. It compares conventional, organic, and biodynamic cultivation methods and introduces microbiology related to winemaking. The course includes hands-on learning with wine producers and a field study component in Italy to enrich academic knowledge.
3 semester credits
This course explores New World wine regions, including the USA (especially California), Australia, South Africa, New Zealand, Chile, Argentina, and emerging producers. Students engage in comparative tastings to critically analyze wines, focusing on how sensory characteristics relate to their origin.
This course explores New World wine regions, including the USA (especially California), Australia, South Africa, New Zealand, Chile, Argentina, and emerging producers. Students engage in comparative tastings to critically analyze wines, focusing on how sensory characteristics relate to their origin.
3 semester credits
This course covers wine bar management, including operations, financing, staff supervision, and marketing strategies. Students learn effective ways to promote a wine bar and build a loyal customer base without relying on costly traditional advertising. Prerequisites: Introductory hospitality or management course, or equivalent.
This course covers wine bar management, including operations, financing, staff supervision, and marketing strategies. Students learn effective ways to promote a wine bar and build a loyal customer base without relying on costly traditional advertising. Prerequisites: Introductory hospitality or management course, or equivalent.
Wellness, Health, and Nutrition (Florence)
Program Outcomes
The specialization in Wellness, Health, and Nutrition focuses on developing:
- Nutrition and wellness, balancing diets/lifestyles for athletes and non-athletes
- Planning nutritional menus and physical activity programs for diverse demographics
- Comparative analysis of dietary regimens
- Scientific methods for nutritional calculation in professional menus
- Personal training programs
Career Opportunities
Support assistant/specialist for nutritionists, personal trainers, rehabilitation and massage therapists, yoga instructors; multidisciplinary manager or coordinator in fitness and wellness centers; wellness consultant for the hospitality industry.
*This concentration is available exclusively in Florence
6 semester credits
This course equips students with foundational knowledge and practical skills in beauty therapy and day spa management. Topics include aromatherapy, body and facial treatments, nail and skin care, spa operations, customer service, retailing, cosmetic product use, and advanced techniques like chemical peels and radio frequency. Students gain hands-on experience by participating in on-campus spa management and treatments. The course features experiential learning with Community Engagement Member Institutions (CEMI) for real-world practice and professional development. Prerequisite: Spa Operations and Management or equivalent.
This course equips students with foundational knowledge and practical skills in beauty therapy and day spa management. Topics include aromatherapy, body and facial treatments, nail and skin care, spa operations, customer service, retailing, cosmetic product use, and advanced techniques like chemical peels and radio frequency. Students gain hands-on experience by participating in on-campus spa management and treatments. The course features experiential learning with Community Engagement Member Institutions (CEMI) for real-world practice and professional development. Prerequisite: Spa Operations and Management or equivalent.
3 semester credits
This course builds on prior knowledge of macro and micronutrients to teach students how to design nutritionally balanced, seasonal meals. It covers metabolism, digestion, nutrient-preserving cooking methods, and ingredient applications to create satisfying, healthy dishes. Special dietary needs and ethical choices—including raw foodism, vegetarian, and vegan diets—are thoroughly examined. Students will learn to plan meals aligned with healthy cooking principles. The course includes experiential learning with Community Engagement Member Institutions (CEMI).
Prerequisites: Three semesters of culinary arts or dietetics/nutrition coursework and Cooking Light: Contemporary Techniques for Healthy Living, or equivalent.
This course builds on prior knowledge of macro and micronutrients to teach students how to design nutritionally balanced, seasonal meals. It covers metabolism, digestion, nutrient-preserving cooking methods, and ingredient applications to create satisfying, healthy dishes. Special dietary needs and ethical choices—including raw foodism, vegetarian, and vegan diets—are thoroughly examined. Students will learn to plan meals aligned with healthy cooking principles. The course includes experiential learning with Community Engagement Member Institutions (CEMI).
Prerequisites: Three semesters of culinary arts or dietetics/nutrition coursework and Cooking Light: Contemporary Techniques for Healthy Living, or equivalent.
3 semester credits
This course builds on prior knowledge of macro and micronutrients to teach students how to design nutritionally balanced, seasonal meals. It covers metabolism, digestion, nutrient-preserving cooking methods, and ingredient applications to create satisfying, healthy dishes. Special dietary needs and ethical choices—including raw foodism, vegetarian, and vegan diets—are thoroughly examined. Students will learn to plan meals aligned with healthy cooking principles. The course includes experiential learning with Community Engagement Member Institutions (CEMI).
Prerequisites: Three semesters of culinary arts or dietetics/nutrition coursework and Cooking Light: Contemporary Techniques for Healthy Living, or equivalent.
This course builds on prior knowledge of macro and micronutrients to teach students how to design nutritionally balanced, seasonal meals. It covers metabolism, digestion, nutrient-preserving cooking methods, and ingredient applications to create satisfying, healthy dishes. Special dietary needs and ethical choices—including raw foodism, vegetarian, and vegan diets—are thoroughly examined. Students will learn to plan meals aligned with healthy cooking principles. The course includes experiential learning with Community Engagement Member Institutions (CEMI).
Prerequisites: Three semesters of culinary arts or dietetics/nutrition coursework and Cooking Light: Contemporary Techniques for Healthy Living, or equivalent.
3 semester credits
This course is designed for students with a solid yoga foundation to learn therapeutic applications of Hatha yoga for physical, mental, and emotional health. Through asanas, pranayama, and meditation, students explore yoga as a complementary treatment for wellness and stress management. The course combines anatomy and physiology with practical exercises to develop yoga therapy skills for individual and group settings.
This course is designed for students with a solid yoga foundation to learn therapeutic applications of Hatha yoga for physical, mental, and emotional health. Through asanas, pranayama, and meditation, students explore yoga as a complementary treatment for wellness and stress management. The course combines anatomy and physiology with practical exercises to develop yoga therapy skills for individual and group settings.
3 semester credits
This course offers an in-depth study of the Mediterranean lifestyle, focusing on its nutritional principles and cultural background. Students will learn about the Mediterranean diet pyramid, compare it with other global dietary patterns, and explore evolving dietary recommendations. Emphasis is placed on the health benefits of Mediterranean eating habits, disease reduction statistics, nutrient calculation, and creating balanced Mediterranean menus that blend nutrition with gastronomy. Prerequisites: Culinary Arts majors or three semesters of Dietetics and Nutrition coursework, or equivalent.
This course offers an in-depth study of the Mediterranean lifestyle, focusing on its nutritional principles and cultural background. Students will learn about the Mediterranean diet pyramid, compare it with other global dietary patterns, and explore evolving dietary recommendations. Emphasis is placed on the health benefits of Mediterranean eating habits, disease reduction statistics, nutrient calculation, and creating balanced Mediterranean menus that blend nutrition with gastronomy. Prerequisites: Culinary Arts majors or three semesters of Dietetics and Nutrition coursework, or equivalent.
3 semester credits
This course provides a foundation in personal training, covering muscle and joint functions, human movement mechanics, bioenergetics, and training principles. Students will learn cardio-respiratory, strength, endurance, and flexibility training, proper use of fitness equipment, exercise planning, and spotting techniques. Emphasis is placed on communication, motivation, coaching skills, and designing individualized exercise programs. The course also highlights collaboration with specialized professionals and includes practical physical activity sessions.
Prerequisites: Introductory course on health, wellness, or sports, or equivalent.
This course provides a foundation in personal training, covering muscle and joint functions, human movement mechanics, bioenergetics, and training principles. Students will learn cardio-respiratory, strength, endurance, and flexibility training, proper use of fitness equipment, exercise planning, and spotting techniques. Emphasis is placed on communication, motivation, coaching skills, and designing individualized exercise programs. The course also highlights collaboration with specialized professionals and includes practical physical activity sessions.
Prerequisites: Introductory course on health, wellness, or sports, or equivalent.
6 semester credits
This course provides a solid foundation in spa industry knowledge, covering the evolution, management, and operation of profitable spas. Students will explore various spa types—day, resort, medical, destination, hospital, and lifestyle—and learn business strategies for sustained growth. Topics include management skills, operations, finance, HR, marketing, products, treatments, and equipment, from business planning to opening and running a spa. The course features experiential learning with Community Engagement Member Institutions (CEMI), combining theory with real-world projects and community integration, supported and supervised by instructors to foster leadership, problem-solving, and management skills.
This course provides a solid foundation in spa industry knowledge, covering the evolution, management, and operation of profitable spas. Students will explore various spa types—day, resort, medical, destination, hospital, and lifestyle—and learn business strategies for sustained growth. Topics include management skills, operations, finance, HR, marketing, products, treatments, and equipment, from business planning to opening and running a spa. The course features experiential learning with Community Engagement Member Institutions (CEMI), combining theory with real-world projects and community integration, supported and supervised by instructors to foster leadership, problem-solving, and management skills.
3 semester credits
This course focuses on menu planning and organization as essential elements for successful food service operations. It examines the social and cultural influences on food, recent gastronomic and nutritional trends, food allergies, intolerances, and changing eating habits that impact menu design. Students will explore the history and types of menus, and learn how menu planning connects with marketing, supplier selection, cost and labor control, and the roles of staff, equipment, and facilities. Special attention is given to modern nutritional preferences and customer expectations. Practical activities include analyzing local menus and their nutritional balance.
Prerequisites: Culinary Arts majors only
This course focuses on menu planning and organization as essential elements for successful food service operations. It examines the social and cultural influences on food, recent gastronomic and nutritional trends, food allergies, intolerances, and changing eating habits that impact menu design. Students will explore the history and types of menus, and learn how menu planning connects with marketing, supplier selection, cost and labor control, and the roles of staff, equipment, and facilities. Special attention is given to modern nutritional preferences and customer expectations. Practical activities include analyzing local menus and their nutritional balance.
Prerequisites: Culinary Arts majors only
3 semester credits
This course focuses on individual skills to succeed in social and personal life. It provides an introduction to the science of happiness, integrating findings from positive psychology, behavioural genetics, neuroscience, and behavioural economics. The course offers a set of tools and techniques to transform problems into learning opportunities and to develop and apply strategies and skills that promote overall progress in a person's psychological, physical, and social well-being.
This course focuses on individual skills to succeed in social and personal life. It provides an introduction to the science of happiness, integrating findings from positive psychology, behavioural genetics, neuroscience, and behavioural economics. The course offers a set of tools and techniques to transform problems into learning opportunities and to develop and apply strategies and skills that promote overall progress in a person's psychological, physical, and social well-being.
3 semester credits
This course explores the evolution of nutritional awareness in food service over the past 40 years, focusing on healthier cooking techniques used in contemporary cuisine. Students will learn methods to reduce fat consumption while maintaining flavor and quality, including flavor extraction, pressure cooking, sous vide, marinades, brines, and alternative fats. The course aims to develop fine dining skills that balance health and taste without being overly restrictive. Experiential learning with Community Engagement Member Institutions (CEMI) is included.
Prerequisites: Two semesters of Culinary Arts coursework or equivalent.
This course explores the evolution of nutritional awareness in food service over the past 40 years, focusing on healthier cooking techniques used in contemporary cuisine. Students will learn methods to reduce fat consumption while maintaining flavor and quality, including flavor extraction, pressure cooking, sous vide, marinades, brines, and alternative fats. The course aims to develop fine dining skills that balance health and taste without being overly restrictive. Experiential learning with Community Engagement Member Institutions (CEMI) is included.
Prerequisites: Two semesters of Culinary Arts coursework or equivalent.
3 semester credits
This course explores wellness as a holistic pursuit of better quality of life through positive lifestyle choices. Students will learn how factors like nutrition, physical activity, stress management, relationships, and career success impact overall well-being. The course covers key components of fitness—both primary (cardio, strength, flexibility, body composition) and secondary (balance, agility, coordination, etc.)—along with basic anatomy. Emphasis is placed on integrating targeted nutrition and physical activity to support physical, psychological, and emotional health. Includes practical fitness sessions focused on general wellness.
This course explores wellness as a holistic pursuit of better quality of life through positive lifestyle choices. Students will learn how factors like nutrition, physical activity, stress management, relationships, and career success impact overall well-being. The course covers key components of fitness—both primary (cardio, strength, flexibility, body composition) and secondary (balance, agility, coordination, etc.)—along with basic anatomy. Emphasis is placed on integrating targeted nutrition and physical activity to support physical, psychological, and emotional health. Includes practical fitness sessions focused on general wellness.
ACADEMIC CALENDAR
Fall Term
03.09.2025 - 11.12.2025
Spring Term
07.01.2026 - 07.05.2026