Italian Study Abroad, Summer 2015
For numerous years, Collins College students have been attending the Apicius International School of Hospitality in Florence in the early summer. This study abroad program allows students structured time to travel and to learn about the regions of Italy first-hand. An eight-day cultural tour, from Rome north to Florence, serves as an introduction class. Students then live in Florence, the birth place of the Renaissance, while studying at the Apicius campus for three weeks. Students have their choice of six courses to choose from at Apicius.
Contact Margie Ferree Jones at email@example.com or by phone at (909) 869-4479 for additional information.
Schedule - Summer VII
- Sunday June 21 - Students arrive (Rome)
- Monday June 22 - Orientation
- Monday June 22 to Sunday June 28 - Cultural Introduction to Italy
- Sunday June 28 - Students arrive in Florence
- Monday June 29 - Orientation/Final Registration
- Tuesday June 30 - Classes start
- Friday July 17 - Classes end
- Saturday July 18 - Housing check-out (by 10AM)
- Round-trip airfare (Group Flight; all students must arrive together; flexible student departure date; tickets reserved for participants)
- Airport Pick-up & Departure for Group Flight
- Accommodation in Hotels or B&B in Rome and travels to Florence (some meals included).
- Student apartment in Florence (multiple occupancy)
- Transportation with Private Bus for the visits and trips
- Two check-in Orientations & Welcome Receptions
- Information/Orientation Folder
- Cell Phone furnished (incoming calls free)
- Free Internet in School Facilities in Florence
- Lab Fees
- Student Services Fees (library, gym, etc.)
- Textbooks available in the school library
- 15 meal plan units at Ganzo (student-operated restaurant)
- Worldwide Medical Insurance (through Cal Poly Pomona)
Enrollment and Costs:
The program cost is $5400 (approximately).
Application Deadline: February 3, 2015
Note: Students must turn in $200 non-refundable deposit along with their application. Student should pick up a deposit slip and make their payment at the Cashier’s Office. The white & yellow copy of the deposit slip must be submitted to the International Center to be dated and signed as proof of payment.
Students may view the application process for short-term programs and download the following required forms to submit in with their application.
- Copy of signed passport
- One passport photo attached to their application
- Independent Return Travel Form
- Illegal Drug Use Policy Form
- Conduct of Behavior Form
- Trip Release Form
- Release of Liability Form
- Health Status Report Form – (follow instructions)
Students can apply for personal loans through the Financial Aid Office.
- Personal Spending Money
- Most meals / food – Student housing includes a kitchen
Tentative Coursework Plan
All students take:
Cultural Introduction to Italy: (June 22 - July 19)
(45 lecture hours + 45 field learning hours - 4 quarter credits )
One week before semester/summer session with focus on Italian culture: Rome, Southern Tuscany, Versilia. The course consists of 3 hours of Italian culture with a language component per day, on-site teaching.
The study of Italian culture helps the student to acquire a deep awareness of both cultural unity and regional diversity. This course is intended to provide students with an in-depth introduction to Italian culture and to broaden one’s awareness and understanding of the role of cultural heritage in customs and lifestyles. Lectures will provide students with an organized, focused, and academic understanding of Italian history, art, architecture, food, religion and culture. The course provides additional enrichment through basic notions of Italian language and terminology along with assigned readings and a final paper. On-site teaching is a significant part of this course and is aimed to provide the student with an incomparable experience of studying important sites of artistic architectural and social relevance in present-day Italy. Students are encouraged to observe the sites through active participation and to discuss their observations using specific and analytic social assessment skills.
Elective Courses (Probable Course Selection):
Students are requested to select one course from the following offered during the session. They are each 4-quarter credits (lecture hours, laboratory hours, projects) and are taken Monday July 1 to July 19 Mon. – Fri.
To review the classes and their dates and times, please visit the Apicius website directly.
Students are kindly asked to have a chef jacket, chef hat, chef pants, and closed-toed, closed heel shoes for their culinary art classes.
Tradition of Italian Food I
This course focuses on the preparation of dishes that distinguish traditional Italian cuisine. Students will learn how to use different ingredients to prepare representative Italian dishes. The fundamentals of cooking methods, techniques, and preparations utilized in Italian cuisine will be thoroughly covered.These concepts will prepare students continuing on to the intermediate and advanced sections of this course (II + III). Notions of the history of these dishes will also be discussed as students prepare the various recipes.
Italian culinary tradition is the result of a long and complex historical process, which changed deeply the way to combine ingredients and to prepare recipes. In the past people’ s food was characterized by the use of locally available ingredients and alimentary habits slowly became established and codified along with the specialization and the improvement of regionally different production methods. Nevertheless, nutrition and cooking underwent substantial changes and deep transformations through the centuries, often resulting from historical and political events that affected the economy, the production and the distribution of goods.
Recipes are subject to changes according to the availability of fresh ingredients. No prerequisites; basic cooking skills and attitude advisable
Tradition of Italian Food II
This course continues to explore the tradition of Italian food through representative recipes. Emphasis will be given to more elaborate dishes, including the cleaning and preparation of shellfish, fresh pasta, food combinations, feast food, and banquets. Particular attention will be given to the presentation of dishes. Recipes are subjects to changes according to the availability of fresh ingredients.
Prerequisite: Tradition of Italian Food I or Equivalent
Tuscany and Its Wines
The course will introduce students to the outstanding richness of Tuscan wine typologies focusing particularly on a presentation of the most important winegrowing areas in Tuscany. A general introduction to wine appreciation will be offered and a selection of Tuscan wines will be studied in terms of their characteristics.
Instructor’s Note: Slide presentations will provide images of the farms and vineyards, while the different wines add flavor to each class. Students will taste three different wines per class. How to taste wine? In reference to this point fundamentals of wine making and wine tasting will be provided together with the essential glossary in order to have a complete organoleptic analysis: visual, olfactory and gustative. Specific pieces of information will help the students to understand "How to read an italian label" and the different steps of the Italian wine classification system. The Tuscan grape varieties and their historical roots will be presented through slides.
Food, Culture and Society in Italy
This course is targeted towards students with an interest in Italian food traditions, society, and culture. The main focus consists of what is generally defined as “made in Italy” culture and style in post-war Italy. Also covered are the relationships between Italian traditions, folklore and contemporary Italian society drawing from examples including festivals, food, tourism and economy, and the influence of foreign civilizations. Students will be asked to regard the subject of food outside of the context of ingredients and the procedures used to create a dish; we will instead examine a large scale context in which food is either featured as a main component or an integral element in cultural situations. Thus the student is asked first and foremost to observe the presented material across an anthropologic lens that roves over the entire Italian peninsula. Lectures will be complemented by students cooking labs and tastings.
Grow Green, Learn Italian
This course offers an innovative way to learn Italian language and develop environmental consciousness and action while exploring Florence and its surroundings. “Green” contexts such as the community garden, historical parks, farmer's markets, Italian-style gardens, convent cloisters, farms and nurseries will be the backdrop to our itineraries in Italian language and culture. From a linguistic standpoint, the course aims to develop the four basic skills (reading, writing,listening and speaking) of Italian language; from a cultural point of view it provides the tools to understand the social, historical, and artistic identity of the Italian people; from a pragmatic perspective it provides experiences necessary to expand the emotional connection between individuals and the natural world and to develop sustainable lifestyles.
Each topic, excursion, and experience will be accompanied by an organized and structured class of Italian language, simultaneously providing a great opportunity to explore Florence, its parks, its people, and its traditions from a new perspective.
Ganzo meal plan units can be used at GANZO all day until 8:30 p.m.,
What can I buy with my meal plan units?
Some examples of menu (please note, this is just an example):
- Apple Tatin
- Panna Cotta with Pineapple, Mixed Berries, and Red Wine Sauce
- Vanilla and Raspberry Baverian with Chocolate
- Lemon Tart
- Filet of salted cod fish with a compote of sorrento lemons and leeks
- Salmone and Avocado Tartare with sour cream and Toasted Brioche
- Gnocchi Roman style with Bacon and Tomato Sauce
- Pumpkin tortelini with aged parmigiana and sage butter and caramelized pumpkin
- Herbed Chicken Thigh with mushrooms and Saffron Potato
- Traditional Eggplant Parmigiana
- Glazed chicken leg with roasted pumpkin and broccoli tart
- Roasted quail with saffron potatoes and confit tomatoes
- Stewed beef on a broccoli tart and seasonal vegetables
- Seabass fillet with fennel and aromas
- Fettuccine pasta with Pea's and Calamari
- Tagliatelle Stuffed with Sheep milk Ricotta and Swiss Chard
- Fried mixed seafood
- Calamari with Tomato and Spinach served with a Zucchini Souffle
- Duck breast balsamic glazed with turnips and orange salad
- Baby pig rack with honey and roasted carrots
- Monkfish on a eggplant leaf with red cabbage and almond
- Beef fillet with chianti and blueberries served with a quince jam
Meal includes (when using 2 or more units) complementary bread, mineral water (1 lt) and coffee/cappuccino/tea. Any addition will require extra charge.
**** Please note: Vouchers CANNOT be used for wine or alcohol