Business and Law Courses

Study abroad in Business or Law and set yourself apart. Expand your horizons while enhancing your resume. An increasing amount of employers prefer applicants with overseas experience. Globalise your degree by taking courses abroad in Accounting, Economics, Entrepreneurship, Finance, Hospitality, Legal Studies, Management, Marketing, Tourism and much more!
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Available Courses by Program
COURSE: TOUR 214
CREDITS: 18 points

Pre-requisite: 108 points.

This course explores the complex value chain that delivers wine from vineyard to consumer. It provides an introduction to everything from viticulture and winemaking, to the role of intermediaries, wine retail (off-licence) and the hospitality sector (on-licence). Students are also introduced to the role of wine (and wine tourism) in regional development.

The wine industry and wine tourism are becoming increasingly significant aspects of the New Zealand economy. This course provides students with an overview of the diverse nature of the wine business with an emphasis on how wine and tourism intersect. It uses examples from New Zealand and around the world to give you an appreciation of some of the key academic and business concepts behind the wine industry.

A core component is the gaining of skills and knowledge in wine appreciation. Workshops are dedicated to the acquisition of wine tasting skills and to gaining knowledge of a range of wines and aspects of wine marketing from around the world.

A non-compulsory field trip to Central Otago gives students direct exposure to wine making operations and cellar door management. The paper is ideal for those wishing to enter the wine industry, those looking to develop their wine knowledge to use in the business environment, those wishing to learn more about the marketing and sales of symbolic consumer goods, or those with an interest in wine. It is suited to current students and those who wish to return to study.

Assessment
Essay: 20%
Project: 30%
Wine examination: 20%
Final examination (open book): 30%

NOTE: Please be aware that this course has limited places. If you are interested in undertaking this course, CISaustralia recommends that you apply for the program as soon as possible.

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COURSE: HPFBSM330
CREDITS: 3 US credits / 45 contact hours
OFFERED: January / July Sessions: 1, 3, A, B

The front of house area of any restaurant should be carefully planned in order to balance ambiance with function. Restaurant seating, wait stations, and waiting areas are just a few of the areas to consider when planning a restaurant dining room. The course focuses on all aspects that characterize the front of the house experience. Emphasis is placed on the importance of the front of the house to properly reflect the restaurant concept and the necessity of planning front of the house spaces for efficiency. Furthermore, the course considers the pivotal role of excellent customer service and the training methods of front of the house staff.

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COURSE: ICHI 311
CREDITS: 4 Thai credits (3 US credits / 48 contact hours)
OFFERED: Afternoon class

This course comprehensively introduces the concept and principles associated with sustainable tourism development, emphasising on tourism impacts, practices of community-based tourism, and strategies to manage natural and cultural resources in a sustainable approach.

CREDITS: 3 US credits / 45 contact hours
OFFERED: Session 1 and 2

This course will examine various aspects of the relationship between food, culture and society in the Mediterranean basin, where eating is not a simple act of survival but rather a cultural and social activity. Looking at the local culture through the lens of food allows us to discover and understand social constructs, values and even the history of Europe, from ancient Greece to the great chefs of the 21st century such as Ferran Adrià. Through this we will discover the similarities and differences between how the Spanish, Italian and Greece societies work.

In this course we offer a cross-cultural perspective that will focus on history, anthropology, sociology, literature, gastronomy and the business that works behind the food industry.

COURSE: CPCRCM360 / HPHTCM360
CREDITS: 3 US credits / 45 contact hours
OFFERED: July Sessions: 2, A

Italian destination cities immediately conjure up images of the art, food, fashion, wine, and culture in which their fame lies: fashion shows and La Scala in Milan, Renaissance art in Florence, Brunello wine in Montalcino, the Biennale and Carnevale in Venice. This course will explore how creative advertising strategies have been produced and implemented, their effect on city identity, the proliferation of creative areas in destination cities, and the future of creativity and creative marketing. Case studies of both well-established metropolises and developing destinations will be examined.

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COURSE: FWBPBT320
CREDITS: 3 US credits / 45 contact hours
OFFERED: July Sessions: 3, B

This course introduces students to baking and pastry fundamentals through an analysis of the features and functions of the main pastry ingredients. The course starts with a complete overview of eggs, flour, fats, sugar, and dairy products in order to create a basis on which all future courses will develop. Students will approach the basic mixing and cooking methods in order to understand the baking process with all its possible variations. Special emphasis will be placed on short crust pastry, pate choux, enriched dough, and stirred custards. Upon successful completion of the course, students will gain confidence in the production of sponge cake, pound cake, pastry and English cream, and basic short crust dough. Students will be able to describe and produce the main meringues.

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COURSE: FWBPSB350
CREDITS: 3 US credits / 45 contact hours
OFFERED: July Sessions: 2, A

Since ancient times bread has had a significance that goes beyond mere sustenance. Almost every society in the world eats bread in some form and bread has always been considered a symbol of life for all mankind. Bread celebrates life and plays a leading role in traditional celebrations and festivities. This course focuses on traditional Italian specialty breads, made with special, or alternative flours, shaped by local folklore and passed down from generation to generation like the most precious gift. Students will be introduced to natural yeast production and learn how to keep the yeast alive and strengthen it for better leavening as well as the nutritional advantages and flavor development thanks to its use. The course offers a complete survey of traditional specialty breads, specialty flatbreads, sweet breads and rolls with an emphasis on old grain flour, alternative flours and local folklore. In addition to this students will be introduced to special diet baking through lessons on gluten free bread and complements. A special focus is dedicated to Italy’s most famous baked product, pizza: through an in-depth analysis pizza will be explained and enjoyed in all its most popular variations.

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COURSE: FWBPBI325
CREDITS: 3 US credits / 45 contact hours
OFFERED: July Sessions: 4, B

This course introduces students to the heritage of Italian traditional breads and provides a survey of the suitable flours and their characteristics as well as an introduction to the chemistry of baking and the most common starters. This course offers the opportunity to learn principles and techniques to prepare Italian breads, flat breads and rolls. Emphasis will be placed on the use of traditional fermentation methods, equipment and skills that emphasise flavour, texture and appearance as well as techniques that increase shelf-life. Fresh brewery yeast, biga, and poolish will be used according to the leavening processes of a variety of products. Students will learn the proper techniques for mixing, leavening, shaping and cooking Italian breads and other Italian baked and non-baked classics using dedicated flours and ingredients according to the regional heritage.

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COURSE: FWFCBG305 / IDRHBG305
CREDITS: 3 US credits / 45 contact hours
OFFERED: July Sessions: A, B

This course offers students a combination of two original approaches to Bernardo Buontalenti: discovering the artistic contribution of a genius in Florence’s 16th century intellectual scene, and learning the cultural, political and scientific background that led to the creation of modern ice cream (gelato). The lessons will range from Buontalenti’s childhood at the Medici court to his artistic training spanning the analysis of his Florentine works (ephemeral installations for spectacular events, theatrical sets, and costumes), masterpieces of sculpture, architecture, and monumental gardens. Buontalenti’s eclectic genius also involved the creation of the first ice cream machine. Students will learn about the various production techniques and genesis of sorbet, granita, and gelato from both a historical and technical point of view. Coursework will be organized through a series of practical workshops on various types of frozen desserts, lectures focusing on the artistic works of Buontalenti, and guided visits of major works by Buontalenti in Florence. Visits will include specialized tastings at select artisanal laboratories in Florence. This class includes experiential learning with CEMI.

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COURSE: FWBPCA450
CREDITS: 3 US credits / 45 contact hours
OFFERED: July Sessions: 4, B

Pre-requisite: Baking Techniques I or equivalent.

This course will give students knowledge of the fundamentals of chocolate starting from an understanding of the ingredient, its history and evolution throughout centuries.
The course will cover the chocolate production process from harvest to the finished product, and will focus on the composition of chocolate in all its different types: dark, milk and white. Students will understand the differences between different cocoa percentage in chocolate and their suitable applications in pastry. Emphasis will be placed on basic chocolate tempering techniques, on chocolate bar production, and on the application of special molds for simple pralines and small centerpiece production. The course will also focus on the use of chocolate to create different ganaches, including matching them with the suitable type of pralines or desserts. Students will learn to use traditional and contemporary production methods when creating confections both by hand and with special equipment.

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COURSE: FWBPCC360
CREDITS: 3 US credits / 45 contact hours
OFFERED: July Sessions: 1, A

Pre-requisite: Baking Techniques I or equivalent.

This course provides students with fundamental working knowledge of the traditional methods of production for cookies and basic petit fours. The course will explore the preparation and design of cookies and mignardises ranging from Italian traditional cookies and biscuits to international specialties. Topics covered include mixing and make-up methods as well as shaping, baking, filling, finishing and storing. The course will also provide an introduction to petit fours production, with a focus on the description and service of petit fours and basic production techniques. Upon completion of the course students will be confident in choosing the most appropriate cookie for each occasion.

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COURSE: FWCAVC504
CREDITS: 3 US credits / 45 contact hours
OFFERED: July Sessions: 3, B

Pre-requisite: Two semesters of Culinary Arts course work or equivalent.

The last 40 years of food service have been characterized by a slow yet constant development of nutritional awareness and a more informed approach to food. The aim of the course is not only to offer students techniques for a healthier approach to cooking: this course will focus on cooking techniques that can be applied in order to reduce fat consumption and at same time become the emblems of contemporary cuisine. Flavor-extraction methods, flavoring methods, pressure cooking and sous vide cooking, marinades and brines and the use of alternative fats are nowadays the base of contemporary Chefs’ creations: students will learn how these techniques can be used to develop a fine dining cuisine that can be healthier yet not necessarily health-fanatic. This course includes experiential learning hours with our Community Engagement Member Institutions (CEMI).

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COURSE: FWBPDS480
CREDITS: 3 US credits / 45 contact hours
OFFERED: July Sessions: 1, A

Pre-requisite: Baking Techniques I or equivalent.

The aim of the course is to give students the fundamentals of dessert presentation. Starting from fruit cutting skills, students will experience a variety of decoration techniques to be applied to mignons, single portion and tortes. Glazes and gelees, buttercream, whipped cream, icings, chocolate and caramel decorations will be explained and then practiced to gain confidence with the related techniques. Students will experience both classic and contemporary decoration methods, ranging from piping skills to the application of dedicated equipment for royal-icing writing. By the end of the course students will be able to execute the most common decorating and styling techniques and develop their own personal decoration style.

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COURSE: HPFBOM400
CREDITS: 3 US credits / 45 contact hours
OFFERED: July Sessions: 1, A

This course introduces a fundamental area of study in the hospitality industry. Students will study the concepts and procedures of food and beverage control systems, cost control, operating budgets, and the effective management of food and beverage operations and cycles. Cost calculation, menu planning, storage, receiving, profit and budget forecasting, labour costs, service payment systems, and other topic-specific areas will be covered. This course features Experiential Learning hours (Mon-Fri) at Ganzo FOH and Beverage Operations.

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COURSE: FWWCWC340 / LSSOWC340
CREDITS: 3 US credits / 45 contact hours
OFFERED: July Sessions: A, B

This course is targeted towards students who are interested in the Italian traditions and the pivotal role that Italy has played in the evolution of food and wine culture. Italy is in fact the oldest wine-producing nation in the world where grapes are grown in almost every region of the country. This course will consider and analyze the various influences and cultural overlaps that this ancient tradition has brought to contemporary Italian culture. The course will also feature an Italian language component in order to better understand and appreciate the elements of contemporary Italian culture which will be discussed during the course. This course includes an Italian language component for beginning-level students and field learning activities. Field learning is a method of educating through first-hand experience. Skills, knowledge, and experience are acquired outside of the traditional academic classroom setting and may include field activities, field research, and service learning projects. The field learning experience is cultural because it is intended to be wide-reaching, field-related content is not limited to the course subject but seeks to supplement and enrich academic topics. Students will have the opportunity to integrate theory and practice while experiencing Italian culture, art, and community within the Italian territory. Faculty will lead students in experiencing Italian culture through guided projects and field experiences as planned for the course. Field learning will be developed through classroom preparation, follow up projects, and guided learning outcomes. Field learning will provide students with the opportunity to develop skills and appreciate the multifold components of Italian Culture through direct experience. Field education will advance student learning as a relationship-centered process.

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COURSE: FWWCWC345
CREDITS: 6 US credits / 90 contact hours
OFFERED: July Sessions: A, B

This course is targeted towards students who are interested in the Italian traditions and the pivotal role that Italy has played in the evolution of food and wine culture. Italy is in fact the oldest wine-producing nation in the world where grapes are grown in almost every region of the country. This course will consider and analyse the various influences and cultural overlaps that this ancient tradition has brought to contemporary Italian culture. The course will also feature an Italian language component in order to better understand and appreciate the elements of contemporary Italian culture which will be discussed during the course.

This class includes field learning hours. Field learning is a method of educating through first-hand experience. Skills, knowledge, and experience are acquired outside of the traditional academic classroom setting and may include field activities, field research, and service learning projects. The field learning experience is cultural because it is intended to be wide-reaching, field-related content is not limited to the course subject but seeks to supplement and enrich academic topics. Students will have the opportunity to integrate theory and practice while experiencing Italian culture, art, and community within the Italian territory. Faculty will lead students in experiencing Italian culture through guided projects and field experiences as planned for the course. Field learning will be developed through classroom preparation, follow up projects, and guided learning outcomes. Field learning will provide students with the opportunity to develop skills and appreciate the multifold components of Italian Culture through direct experience. Field education will advance student learning as a relationship-centred process.

This course includes an Italian language component for beginning language students + 90 field learning hours.

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COURSE: HPFBSM330
CREDITS: 3 US credits / 45 contact hours
OFFERED: January / July Sessions: 1, 3, A, B

The front of house area of any restaurant should be carefully planned in order to balance ambiance with function. Restaurant seating, wait stations, and waiting areas are just a few of the areas to consider when planning a restaurant dining room. The course focuses on all aspects that characterize the front of the house experience. Emphasis is placed on the importance of the front of the house to properly reflect the restaurant concept and the necessity of planning front of the house spaces for efficiency. Furthermore, the course considers the pivotal role of excellent customer service and the training methods of front of the house staff.

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COURSE: HPHTIN320
CREDITS: 3 US credits / 45 contact hours
OFFERED: July Sessions: 3, B

This course examines the development of international tourism from its historic beginnings to current growth. Emphasis will be placed on the topics of tourism marketing and structures, the role of governments in international tourism, the effect of tourism in a country’s infrastructure and society, and the impact of tourism in developing countries.

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COURSE: HPHTIH300
CREDITS: 3 US credits / 45 contact hours
OFFERED: July Sessions: 4, B

This course provides a fundamental overview of the hospitality industry and its main sectors: hotel, restaurant, management services, and clubs. In addition, students will learn the features of hospitality operations and trends, and examine the following topics: development of tourism, demand for travel, examination of food and beverages industry, associations and organisations related to hospitality as a sub-segment of the tourism industry. Students will gain a full understanding of the career opportunities that exist within the hospitality industry.

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COURSE: FWCAPC330
CREDITS: 3 US credits / 45 contact hours
OFFERED: July Sessions: 3, B

This course is the first out of three about Professional Cooking and its aim is to introduce students to culinary fundamentals. The structure of the classical kitchen will be compared to the contemporary one in order to understand the differences in the organization of the brigade. The role of the Chef will be explained and discussed. Tools and equipment use, weights, measures and recipe conversion will be explained and practiced. This course will provide the first basic information about seasonings and flavorings and the application of herbs and spices in the kitchen. Students will approach cooking thanks to a careful analysis of knife skills, principles of cooking and basic cooking techniques, that include eggs, vegetables, pasta and meat cookery. Special emphasis will be placed on methods and procedures rather than on the complete preparation of finished dishes. A special focus will be put on kitchen cleaning, sanitation, maintenance and personal safety.

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COURSE: FWBPBC310
CREDITS: 3 US credits / 45 contact hours
OFFERED: July Sessions: 3, B

Pre-requisite: Baking Techniques I or equivalent.

Students will study the history and background of various national and regional desserts starting from a focus on the most important and typical Italian ingredients. Special attention will be paid to a detailed analysis of DOP and IGP products that are traditionally used in Italian pastry and their fundamental role for the identity of Italian cakes and tarts. The course will cover the origin of classical desserts and eventual variations from classical methods. Students will study a variety of doughs, batters, fillings and glazes with an emphasis on a thorough understanding of the techniques and proper skills for the execution of classic Italian desserts.

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COURSE: FWBPIC440
CREDITS: 3 US credits / 45 contact hours
OFFERED: July Sessions: 2, A

Prerequisites: Baking Techniques I or equivalent.

Since it was invented, sugar has played a fundamental role in the evolution of pastry as we know it today. Its intriguing and complex chemistry is by far one of the most significant challenges of pastry arts. This course revolves around this fundamental pastry art ingredient, sugar, and its applications in confectionery. Students will experience a full-immersion in the world of sugar, sugar preserves and small pastry decorations. Lessons will focus on the chemistry of sugars, on the suitable sugars for different types of preparations, and on traditional and contemporary confectionery art. Upon the successful completion of this course, students will be able to produce marmalade and jams, chutneys and Italian mostarda, candied fruits and fruits preserved in syrup. Emphasis will be placed on candies and caramelized fruit production, sugared nuts (pralines) and a wide variety of torrone (nougat).

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COURSE: FWCANC505
CREDITS: 3 US credits / 45 contact hours
OFFERED: July Sessions: 1, A

Prerequisites: Three semesters of culinary arts or dietetics/nutrition coursework and Cooking Light: Contemporary Techniques for Health Living, or equivalent.

Starting from the previously acquired knowledge of macro and micro nutrients, this course will provide students with the tools to analyze and develop a wide variety of nutritionally balanced meals on a seasonal basis. Students will learn the fundamentals of metabolism and digestion and apply previously acquired cooking methods in order to preserve nutrients, and the possible applications of a wide variety of ingredients to create satisfying dishes while still respecting nutritional concepts. Emphasis will be placed on the analysis of special dietary requirements either depending on dietary special needs or ethical choices. Raw foodism, vegetarian and vegan diet as well as the possible alternatives to guarantee a balanced nutrient intake will be thoroughly covered. The course will give students the tools to design meals on a seasonal basis following the principles of healthy cooking. This course includes experiential learning hours with our Community Engagement Member Institutions (CEMI).

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COURSE: FWWCPF335
CREDITS: 3 US credits / 45 contact hours
OFFERED: July Sessions: 1, A

This course presents an exploration of food and wine pairing. The topic goes beyond a classic approach to pairing by demystifying the terminology and the methodology of matching wine and food. Whether preparing a meal at home or ordering at a restaurant, students gain an enhanced knowledge of pairing that can create a harmony and synergy between wine and food, which ultimately leads to a sublime connection of the mind, mouth, memories, and experiences. Particular focus will be given to the Italian cultural approach through wine tastings from the major wine areas paired with classic Italian recipes.

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COURSE: FWCAPC506
CREDITS: 3 US credits / 45 contact hours
OFFERED: July Sessions: 4, B

Pre-requisite: Culinary Arts Majors only. The Science of Cooking: An Introduction to Molecular Cuisine, or equivalent.

The course is divided into three phases and explores stimulating applications of contemporary cuisine. Precision cooking and texture development apply the latest scientific discoveries to food production and may require special instruments for the achievement of specific results. This course focuses on techniques that can be available in a professional environment and allow chefs to development their creativity in order to reach new and sometimes unexpected results.

  • Phase 1, Temperature Application: This phase explores the possible applications in which precise and specific temperatures play a fundamental role. The microbiology as well as the sanitation practices for precision and low temperature cooking will be covered, with a complete overview of contemporary methods, equipment, and procedures used in contemporary kitchens and in food production labs. Special emphasis will be placed on sous-vide cooking through the use of the immersion circulator, applications of liquid nitrogen for different purposes other than freezing, stimulating effects of carbonation on food flavor perception, and the application of frozen food processing with the Pacojet food processor.
  • Phase 2, Gels and Thickening Agents: This phase examines how contemporary chefs and food technologists use ingredients in ways that earlier generations would have never imagined. Topics will analyze the increasing use of ingredients such as thickening and gelling agents in order to create sauces with unexpectedly smooth textures, hot and cold gels, firm coating gels, and methylcellulose gels. With the support of a chemist, specific additives will be evaluated, discussed, and tested.
  • Phase 3, Gases and Air-Based Preparations: This phase focuses on contemporary techniques of texture changes obtained by incorporating specific gases into foods in order to modify familiar textures, improve presentation methods, and serve unusual and contemporary dishes. Items such as foams, froth, and puffed snacks will be analyzed. Students will examine and test diverse types of foams, both hot and cold with different foaming agents from animal and vegetable sources, as well as learn how to produce light foams, thick fine-textured foams, textured snacks, airs, and froths.

This course includes experiential learning hours with our Community Engagement Member Institutions (CEMI).

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COURSE: FWBPPP506
CREDITS: 3 US credits / 45 contact hours
OFFERED: July Sessions: 4, B

Pre-requisite: Baking Techniques II: Italian Pastry Techniques or equivalent.

This course explores stimulating applications of both classic and contemporary pastry techniques to pastry shop and a la carte restaurant production. The program focuses on three main topics: the use of freezing temperatures through a survey of the possible applications in which cold temperatures and the balance of ingredients play a fundamental role; handling fresh and seasonal fruits in pastry production; the increasing use of ingredients such as thickening and gelling agents in order to create products with unexpectedly smooth textures, a wide variety of gels and contemporary mousses, and pastry applications of molecular gastronomy. Through this experience students will have the possibility to understand the role of specific ingredients in the production of ices in order to serve frozen desserts with a perfect balance between texture and temperature. The course will disclose all the secrets of pastry arts classics like semifreddo, bomba gelato, parfait and bon bons. Special emphasis will be placed on the uses of liquid nitrogen for different purposes other than freezing, stimulating effects of carbonation on food flavor perception, and the application of frozen food processing with the Pacojet food processor. The course offers a full-immersion in the pastry lab production with an important focus on techniques that can be available in a professional environment and allow pastry chefs to develop their creativity in order to reach new unexpected results.

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COURSE: HPFBRM390
CREDITS: 3 US credits / 45 contact hours
OFFERED: July Sessions: 2, A

This course examines the problems of the financial structures of restaurant management, in parallel with the objectives and techniques of the individual owner. The planning and decision-making tools available to managers in an organisation and comparison between single or partnership managements will be discussed. Personnel organisation and food preparation plans will be covered. The course is based on a double approach, combining theory and practice: students will be introduced to the basics of restaurant management and will be given the opportunity to discuss their ideas and questions with selected professionals who are successfully running their restaurant businesses in Florence. Extensive site visits to local restaurants be organised. This course features Experiential Learning hours (Mon-Fri) at Ganzo FOH. Some shifts may take place in the evening.

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COURSE: FWDNSC510
CREDITS: 3 US credits / 45 contact hours
OFFERED: July Sessions: 4, B

Pre-requisite: Two semesters of Culinary Arts coursework or equivalent.

Forty years after the first appearance of Molecular Gastronomy, Chefs’ approach to food has dramatically changed. Gastronomists and food historians talk about the last great food revolution of our times; the movement that changed the way we perceive food and started to stimulate new questions and give interesting answers to those that want to enhance their food knowledge. Since then cooking has taken a great step forward, opening paths once impossible to even think about. This course is aimed at non-scientific students who wish to approach the world of scientific application toward cooking and want to improve their knowledge of cooking techniques. A scientist and a Chef will alternate teaching the course giving both technical information and practical suggestions. Students will learn cutting edge techniques to create new textures and amazing effects.

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COURSE: FWCATF440
CREDITS: 3 US credits / 45 contact hours
OFFERED: July Sessions: 2, A

Pre-requisite: Tradition of Italian Food I or equivalent.

The survey of the most representative Italian preparations and ingredients continues as well as a deep analysis and application of Italian cuisine. Traditional preparations, characterizing ingredients and culinary movements will be fully covered during this course. The aim of this course is also to give students a complete overview of Italian cuisine evolution through the knowledge of XIX and XX century cultural influences such as futurism, nouvelle cuisine and present day innovations. This course is meant to help students understand the current Italian culinary trends as a continuous evolution of the different regional cooking traditions. The course will include an overview of the major Italian cuisine chefs styles and how they contributed to the mentioned evolution thanks to creativity and knowledge. Students will learn how to compose a menu in order to express a cooking philosophy and will also experience Italian fine dining standards through the practical application of learned concepts. This class includes experiential learning with CEMI.

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COURSE: FWCATF340
CREDITS: 3 US credits / 45 contact hours
OFFERED: July Sessions: 4, B

Italian culinary tradition is the result of a long and complex historical, social and cultural process that can be fully understood through a careful analysis of the many aspects of Italian cultural heritage. In the past, food was characterised by the use of locally available ingredients and alimentary habits slowly became established and codified along with the specialisation and the improvement of regionally different production methods. Nevertheless, nutrition and cooking underwent substantial changes and profound transformations through the centuries, often resulting from historical and political events that affected the economy, the production, and the distribution of goods.

This course introduces students to Italian gastronomical traditions through the analysis of the main ingredients and the traditional preparations that have contributed to make Italian cuisine the most popular and imitated. Students will be introduced to the world of Italian quality ingredients thanks to a survey of DOP, IGP, and Slow Food Presidia quality certifications. The fundamental traditional cooking methods, techniques, and preparations utilised in Italian cuisine will be thoroughly covered and sampled in class. Course topics will be analysed through a focus on cultural background, origins, production processes, technical features and application in Italian cuisine. These experiences will prepare students continuing on to the advanced section of this course.

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COURSE: FWWCTW262
CREDITS: 3 US credits / 45 contact hours
OFFERED: July Sessions: 2, A

The course will introduce students to the outstanding richness of the Tuscan wine tradition. Wine typologies representative of the region will be considered throughout the course, which focuses particularly on a detailed study of the most important wine production areas in Tuscany. A general introduction to wine appreciation will be featured along with the analysis of select Tuscan wines and their specific characteristics.

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COURSE: FWWEWA340
CREDITS: 3 US credits / 45 contact hours
OFFERED: July Sessions: 3, B

This course introduces students to Italy’s wine culture, tradition, and heritage as well as to the importance of wine within the Italian socio-economic framework and how to read an Italian wine label. The major grape varieties cultivated in Italy will be analysed and an emphasis will be placed on the main wine production techniques in order to understand the winemaking processes for red, white, rosé, Italian sparkling, sweet, and fortified wines. Students will learn the differences among types and styles of wine according to the winemaking choices, developing a critical capability of analysis and classification.

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COURSE: FWWEWS335 / HPFBWS335
CREDITS: 3 US credits / 45 contact hours
OFFERED: July Sessions: 3, B

This course will examine the figure of the sommelier and provide essential information regarding wine service and beverage management. Topics include stocking a cellar, storing wine, reading and composing a wine list, selecting proper wine glasses, serving wine, decanting wine, and an introduction to other beverages. This class includes experiential learning with CEMI.

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COURSE: FWWEWW360
CREDITS: 3 US credits / 45 contact hours
OFFERED: July Sessions: 4, B

This course has been designed to provide students with an in-depth knowledge of the main wine producing countries of the Old World as France, Spain, Germany, Austria, Portugal, Hungary, Greece, Slovenia and of course Italy. Students will be guided across Europe to discover the principal wine areas and native grape varieties, with a specific focus on the cultural heritage and winemaking tradition that belong to each country. Course topics include the different appellation systems, soil characteristics, and basics of winemaking process. The course also offers an introduction to wine tasting in order to better understand the original features of the wines from each country.

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COURSE: ISSU9BS
CREDITS: 10 UK credits (24 contact hours + independent study & full-day excursion)
OFFERED: Session 1

Marketing and Branding Scotland aims to give students a basic understanding of the environment within which business in Scotland operates and how its culture is sold globally and how culture is used to sell goods and services. In addition, the module will provide an introduction to an understanding of what Marketing is, how it can be used, especially in the context of smaller businesses. Themes of place marketing, nation branding and the importance of cultural heritage in the marketing process will also be introduced.

Excursion(s): This module’s excursion includes a visit to a Scottish drinks manufacturer, food producer or Scotland’s national tourism agency.

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