This summer, hospitality students from Cal Poly Pomona didn’t just study Italian culture — they lived it, one bite, one city and one unforgettable course at a time. Their journey unfolded through the Apicius International School of Hospitality study abroad program.
Founded in 1997, the Apicius International School of Hospitality is part of the American University of Florence . The school is known for its hands-on culinary and hospitality programs that offer students a fresh global perspective.
From the ancient stones of the city of Rome to Florence, the birthplace of the Italian Renaissance, students embarked on an eight-day cultural tour that served as an introductory course worth six units for the group.
Over three weeks, students chose from a variety of courses tailored to their interests. Course options, worth three units each, included:
- FWDNLN160 Lifetime Nutrition, Wellness, and Physical Activity
- FWFCFC340 Food, Culture and Society in Italy
- HPHTCM360 Art, Food, Fashion, and Wine: Creative Advertising of Italian Destinations
- FWCATF440 Tradition of Italian Food II
Students rolled up their sleeves in the culinary lab to prepare traditional Italian meals and desserts, sharpened their taste buds by tasting and comparing regional dishes and channeled their creativity into fashion journalism.
“I was particularly interested in the study abroad program because it was associated with the Apicius School of Hospitality,” said Genevieve Benn, a fourth-year hospitality management student. “They had baking classes to learn Italian classical desserts, which is something that I'm very interested in — desserts from around the world.”
“That was a major draw for me — getting to be in a natural country and learn more about the history and the food in that specific region.”
Benn was part of the Tradition of Italian Food II course. From northern to southern Italian cuisine, she learned it all. Each day focused on a specific dessert theme, such as nuts, fruits and liqueurs followed by a deep dive into their history and culinary techniques.
As an early bird by nature, Benn tried to get lost in the city before classes, wandering and exploring the little streets, museums and hidden gems around Italy. Her favorite spot was the Geology and Paleontology Museum.
Milynda Ramirez, who graduated last year with a degree in hospitality management, was especially interested in the different tastes of the desserts because the ingredients and techniques differed from those of classic American baking.
“[The course] definitely gave me a different perspective — now, aside from having an American mindset, I also think from a European one when it comes to working in the hospitality industry,” Ramirez said.
To qualify for this program, students must be of sophomore standing or higher and have a minimum cumulative Cal Poly Pomona grade-point average of 2.5.
Learn more about our study abroad opportunities at the link below.
