BA Degree in Food and Wine Studies - Enology
OBJECTIVES AND OUTCOMES
The program curriculum is designed to engage students in a comprehensive and dynamic academic experience related to food and wine studies and their respective industries. Coursework draws unparalleled advantages from the institution's location in Florence for food and wine perspectives from both Italian and international perspectives, as well as academic topics that are supported by a unique experiential learning model that directly involves students in practice-based applications throughout the duration of study. The program prepares students for diverse career opportunities ranging from food and wine industry leadership roles, entrepreneurial development, and management positions related to food and wine production, service, and operations.
Program components are structured to be both interdisciplinary and professionalizing in order for students to acquire the abilities of critical thinkers and skilled practitioners. Food and wine traditions rooted in Italian and European heritage will be examined alongside international awareness and the impact of globalization. As prospective members of the industry, students will be involved in academic activities alongside respected experts and professionals through experiential learning methodologies that expose students to the local and global community.
Program objectives:
- Gain an in-depth knowledge of the cultural, historic, sociological, and anthropological background related to Italian food and wine.
- Become well-versed in expanded, macro-approaches to food and wine, i.e. the Mediterranean, international regions.
- Develop competence in the professional practices related to food and wine businesses in terms of both production and service.
- Apply critical thinking and analysis to the management and business operations conducted in the industry.
- Support food and wine theoretic and practical knowledge with scientifically-based inquiry, particularly in the areas of safety and sanitation in production and consumption.
Outcomes:
- Demonstrate industry knowledge of global food and wine sectors, and a strong command of the Italian and European regions.
- Apply best practices in food and beverage production and service operations.
- Efficiently analyze quality and methodology in food and wine production, and how they adhere to international and local regulations.
- Demonstrate ability to scale food and wine production and service according to diverse situations and contexts, including types of industry structures.
Career opportunities:
Executive chefs and sommeliers
Food and beverage industry leadership
Nutrition and wellness specialists and consultants
Management operations for food and wine production or distribution
Consultancy at the specialized level for Italy and Europe
Upon completion of the program, students will be able to further pursue studies at the graduate level.
The program curriculum is designed to engage students in a comprehensive and dynamic academic experience related to food and wine studies and their respective industries. Coursework draws unparalleled advantages from the institution's location in Florence for food and wine perspectives from both Italian and international perspectives, as well as academic topics that are supported by a unique experiential learning model that directly involves students in practice-based applications throughout the duration of study. The program prepares students for diverse career opportunities ranging from food and wine industry leadership roles, entrepreneurial development, and management positions related to food and wine production, service, and operations.
Program components are structured to be both interdisciplinary and professionalizing in order for students to acquire the abilities of critical thinkers and skilled practitioners. Food and wine traditions rooted in Italian and European heritage will be examined alongside international awareness and the impact of globalization. As prospective members of the industry, students will be involved in academic activities alongside respected experts and professionals through experiential learning methodologies that expose students to the local and global community.
Program objectives:
- Gain an in-depth knowledge of the cultural, historic, sociological, and anthropological background related to Italian food and wine.
- Become well-versed in expanded, macro-approaches to food and wine, i.e. the Mediterranean, international regions.
- Develop competence in the professional practices related to food and wine businesses in terms of both production and service.
- Apply critical thinking and analysis to the management and business operations conducted in the industry.
- Support food and wine theoretic and practical knowledge with scientifically-based inquiry, particularly in the areas of safety and sanitation in production and consumption.
Outcomes:
- Demonstrate industry knowledge of global food and wine sectors, and a strong command of the Italian and European regions.
- Apply best practices in food and beverage production and service operations.
- Efficiently analyze quality and methodology in food and wine production, and how they adhere to international and local regulations.
- Demonstrate ability to scale food and wine production and service according to diverse situations and contexts, including types of industry structures.
Career opportunities:
Executive chefs and sommeliers
Food and beverage industry leadership
Nutrition and wellness specialists and consultants
Management operations for food and wine production or distribution
Consultancy at the specialized level for Italy and Europe
Upon completion of the program, students will be able to further pursue studies at the graduate level.
B.A. CURRICULUM
General Education Requirements ( 48 credits )
English Composition | |
Mathematics | |
Physical & Biological Science | |
Social & Behavioral Sciences | |
Diversity & Intercultural Studies | |
Italian Language |
|
Humanities |
|
Core Curriculum ( 25 credits )
- FWFSSA300S Food Safety and Sanitation
- FWCAPC335 Introduction to Professional Cooking Experiential Learning
- FWWEWW360 Wines of the World: The Old World
- FWBPBT320 Baking Techniques I
- FWCATF340 Tradition of Italian Food I
- FWCACC455 Professional Cooking II: Cooking Techniques Experiential Learning
- FWWEWA340 Wine Appreciation: Wines of Italy
- FWBPBI325 Breads of Italy: Traditional Breads, Flatbreads, and Rolls
- FWCARC360 Italian Regional Cuisine and Pastry
- PSSPJN001 January EL Project I NC
- PSSPJN002 January EL Project II NC
Capstone Project – In the area of Program Concentration ( 3 credits )
Experiential Learning Field Hours ( 9 credits )
- FWCAPC335 Introduction to Professional Cooking Experiential Learning
- FWCACC455 Professional Cooking II: Cooking Techniques Experiential Learning
- HPFBOM405 Food and Beverage Operations and Management Experiential Learning
Concentration Course Work ( 30 credits )
- HPFBOM405 Food and Beverage Operations and Management Experiential Learning
- FWWCTW262 Tuscany and Its Wines
- FWWEWA350 Italian Wine Appreciation: A Sensorial Analysis
- FWWEWF380 Wines and Champagnes of France
- FWWEPP370 Professional Pairing Food and Wine: A Sensorial Analysis
- HPFBWC385 Wine Communications and Marketing Experiential Learning
- FWWEVE350 Viticulture and Enology: An Educational Wine Tour
- FWWEWW460 Wines of the World: The New World
- HPFBWB470 Wine Bar Management
- FWWERG305 Table and Wine Grapes of Italy: Vineyard Harvest
Free Electives - Suggested ( 12 credits )
- GSANCA300 Cultural Anthropology
- CPJLWM250 Writing for Digital Media
- LARSRS150 Introduction to Religious Studies
- LAAHAH210 Introduction to Art History