MyFUA

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.

B.A. CURRICULUM


General Education Requirements ( 48 credits )


English Composition
Mathematics
Physical & Biological Science
Social & Behavioral Sciences
Diversity & Intercultural Studies
Italian Language
  • 2 courses from:
    Italian Studies and Linguistics - Italian Language
Humanities

Core Curriculum ( 25 credits )

Capstone Project In the area of Program Concentration ( 3 credits )

Experiential Learning Field Hours ( 9 credits )


Concentration Course Work ( 30 credits )


Free Electives ( 12 credits )


Total credits: 127