January in Florence, Italy

Our January in Florence 2 or 3 week program allows you to earn credit towards your degree during your summer break while taking in the delectable cuisine, soaking up the vibrant culture and admiring the impressive history of Florence, Italy.

Program Overview

Upon arrival you will be immersed immediately into the Florentine culture. You will have the opportunity for plenty of activities to keep you busy such as city tours, group outings to places around Florence such as galleries, restaurants and more in this Renaissance city.

The perfect city
This medium-sized city is perfect for a program in January. It won’t take you more than a few days to learn your way around and with so much packed in there is plenty to keep you occupied during your stay! Make sure to check out the historic city centre, outlying towns and the beautiful snow capped Apennine Mountains.

Your one-stop shop
Why not take a quick trip into Rome, Venice or Milan? Or perhaps a weekend away to Paris, London or Prague? You’ll be surprised at how affordable European airfares are once you arrive.

Range of courses to choose from
You’ll have the opportunity to choose from a variety of courses, with a local focus including business, art, culture, architecture and physical education. Want to brush up on your Italian? There are a range of levels in Italian language offered.

Escape the Aussie Summer
Sick of the heat back home? Escape to expected temperatures in the mid-teens to low-20s and plenty of sunshine.

Highlights

We know you’re going to love our January in Florence, Italy program. A few highlights include:

  • The January program is flexible and allows you the option of staying in Florence for 2 or 3 weeks
  • A program that will get you ahead academically
  • A range of courses taught in English (except for Italian language courses!)
  • Local English-speaking support staff
  • With many social programs for you to choose from, you can pick your own adventure!
  • Explore outside the classroom with courses that have a local focus
  • On-campus gym, library, restaurants and wireless internet connection
  • Short walk to local shops and eateries

Sample Itinerary

Session A (2 Weeks):

Day 1 – Arrive to Country
Day 2 – Orientation
Day 3 – Classes Start
Day 12 – Classes End
Departure Day (Day 13) – Housing Check-Out (by 10am) and Departure

Session B (3 Weeks):

Day 1 – Arrive to Country
Day 2 – Orientation
Day 3 – Classes Start
Day 18 –  Classes End
Departure Day (Day 19) – Housing Check-Out (by 10am) and Departure

Choose Your Course

The academics of this program are offered at Florence University of the Arts (FUA).

Course Load: 1 course (equivalent to 1 full-time academic course in Australia)

  • Depending on your Australian university, “courses” may be referred to as “subjects” or “units”.
  • Each course/subject/unit you undertake on a CISaustralia program is designed to be a full-time, semester course that has been condensed to fit into an intensive, short-term program. As such, for any 1 course you study abroad, you should receive the credit points for 1 full-time course/subject/unit at your Australian university.
  • Many universities work off of a 1-for-1 equivalency (1 course abroad = 1 course in Australia), but ultimately credit approval is the decision of your faculty and Australian university.
  • CISaustralia strongly recommends that you have any overseas courses pre-approved for academic credit before you depart for your program. Some documentation that may be useful are the course outline/syllabus, program overview and the contact hours.
  • Although you will only take 1 course during the January program, it is best to get 3-4 courses approved by your home university in Australia before you go to Italy. This gives you some flexibility in setting up your class schedule and allows you to easily switch courses if needed once you get on-site. Why not consider opting for an interesting elective if your degree allows?
  • Please be aware that the courses listed below are subject to change and cannot be guaranteed year on year.
  • Your CISaustralia Program Advisor can assist with any questions or details your university needs to make a decision.

Academic Requirements: To qualify for this program, students must be in good academic standing with a GPA of 4.5 (out of 7) or equivalent. If your current GPA falls below the requirement, you may still be considered for the program but will need to be prepared to provide supporting documentation. Please contact us to discuss your situation and we will work with you to help find another suitable program if required.

Additional Course Fees:Students should be advised that some courses offered by FUA require additional fees ranging from approximately €70 to €210 for various supplies, materials, texts and/or  lab use. These fees are paid directly to FUA upon arrival to the university. Generally additional costs apply to courses in the School of Fine Arts, Squola, School of Sciences and Mathematics and the School of Liberal Arts. Please speak with your CISaustralia advisor to check any additional costs for courses you may be interested in.

Course Descriptions:
Note: In the description, courses are numbered 100–299 for ‘lower-division’ courses, 300–399 for ‘upper-division’ courses, and 400–499 for introductory courses to graduate studies. An example of a full course number is ‘LA HS MI 280.’ The first abbreviation represents the college within the university (LA=Liberal Arts); the second, the department within the college (HS=History); and the third, the course within the department (MI=Modern Italy). Have a good look at what is on offer and give us a call if you would like any assistance.

COURSE: IDASAS120
CREDITS: 3 US credits / 45 contact hours
OFFERED: January Session: B

In the field of architectural design, the thought process and the method of expression are equally important. In this course, students will learn to communicate their design ideas through the use of instrumental and freehand drawings. The goal is to provide students with the tools and vocabulary to analyze, interpret, and discuss the built environment from environmental, social, historical, perceptual and technical aspects. Lectures based on the readings and assignments will introduce students to the elements of architecture from aesthetic, structural, functional and historical perspectives. The course will cover the production of orthographic, multiview, isometric, oblique, and perspective drawings. In addition, this class promotes hands-on experience: through the free exploration of the city, students will have the opportunity to create sketches and understand their architectural inclinations. Having acquired the basic vocabulary and practiced the primary elements, students will begin translating architectural ideas into images, and will later be able to apply their knowledge to all branches – e.g., house design, garden design, interior design, urban planning, landscape architecture, set design, and historic preservation.

COURSE: IDRHAA355 / LAAHAA355
CREDITS: 3 US credits / 45 contact hours
OFFERED: July Sessions: 2 and January Session: A

Prerequisite: One lower level History, Art History, History of Architecture course or equivalent

This course explores the principal architects and artists, monuments, and themes from the fifteenth and sixteenth centuries in Italian art and architecture. Class time is divided equally between lectures and on-site visits in the city of Florence. Emphasis will be placed on Renaissance architecture in Florence and will also include architectural developments in other Italian towns. Special topics will include architectural theory, the Medici and papal patronage, urban planning, and church and palace design. Coursework will focus on important figures such as Brunelleschi, Alberti, Michelozzo, Michelangelo, and Leonardo, in addition to visits to key Renaissance buildings and urban spaces in Florence.

COURSE: LAAHAC240
CREDITS: 3 US credits / 45 contact hours
OFFERED: January Session: B

This course explores the secret facets of Florence from an artistic, historical, and social perspective through thematic walks and visits. Embracing the city as an unrestricted classroom, the course unveils artworks, parks, streets, and spaces such as workshops and laboratories that keep the earliest Florentine traditions alive. These traditions include carpentry, music, marble carving, papermaking, and gastronomy. Furthermore, walks and visits will investigate the changing aspects of the city from an
architectural and socio-ethnic point of view. Course sessions start in the city center and transition to the areas beyond the ancient walls. This progression allows students to visualize, assess, and comprehend hidden spatial narratives of Florence from the well-known to less-frequented areas. As a result, students discover the significance of the city in its entirety, explore the relationship between the Florentine community and the arts, and develop a new way of “city-gazing” that generates knowledge through
walking.

COURSE: CPCRCM360 / HPHTCM360
CREDITS: 3 US credits / 45 contact hours
OFFERED: July Sessions: 2 and January Session: B

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.

COURSE: FAMMAS250
CREDITS: 3 US credits / 45 contact hours
OFFERED: January Session: B

This course seeks to explore the concept of participatory walking in relation to creative practice and the urban space. Students will engage in a variety of artistic projects, exercises, and experiments aimed at developing a broad understanding of multimedia art. The entire course is held outside so as to guarantee a full-fledged connection with the urban space. The fabric of the city will be assessed through the mapping of architecture, sounds, natural elements, textures, street art, and borders. Each module of the course incorporates the study of significant artists and techniques, together with practical exercises designed to stimulate students’ sensorial and artistic skills.

COURSE: FACECE200
CREDITS: 3 US credits / 45 contact hours
OFFERED: January Session: B

In this course, students will work on pottery and/or ceramic sculpture projects. During the first portion of the course, emphasis will be on different clay hand-building techniques. The second portion, students will progress to a variety of surface decoration techniques and different methods of firing and coloring. Lecture content will provide students essential information about the nature of clay and glazes and the history of Mediterranean ceramics. Students will be introduced to local Tuscan artisan traditions and the work of contemporary ceramic artists during field learning activities.

COURSE: FTFMFB330
CREDITS: 3 US credits / 45 contact hours
OFFERED: January Session: B

This course addresses the new professional shopper profile by examining both the customer-oriented features of the industry as well as the general business principles of the fashion industry. Topics analyze the profession of the personal shopper, understanding the nature of services provided, as well as the strategies advised to clients from wardrobe analysis and purchasing. During the course, students will discuss fashion both in relationship to fashion history and international trends as well as communication and protocol for special occasions such as events. The final part of the class will include career guidance and marketing and promotion principles to build a customer base.

COURSE: FTFDFC350
CREDITS: 3 US credits / 45 contact hours
OFFERED: January Session: B

This course teaches students how to create and develop fashion collections for diverse markets by using appropriate research techniques, project development methods, sketching and rendering techniques. Collections will be structured and organized in a professional manner from customer research and trend forecasting to the creation of mood boards and the selection of materials and colors. Throughout the course students will be invited to develop and test communication skills in order to learn how to
assertively communicate collections values. The ultimate goal of the course is to design, create, and prototype a final collection. Field visits to museums and fashion design studios will stimulate the student’s creativity and are an essential part of the course. This class includes experiential learning with CEMI.

COURSE: FTFCSF360
CREDITS: 3 US credits / 45 contact hours
OFFERED: July Sessions: 1, 3 and January Session: A

This course addresses the procedures involved in managing a fashion retail enterprise and the decision-making inherent in successful merchandising for smaller-scale stores. Knowledge will be acquired through lab practice gained by running a real enterprise in which students and professionals exchange their knowledge and propose successful solutions to be applied. Coursework includes site visits to well-known Italian luxury brands in Florence such as Ferragamo, Gucci, and Cavalli (companies may change according to availability), and special guest lectures from local prominent emerging designers.

COURSE: FAPDFS225
CREDITS: 3 US credits / 45 contact hours
OFFERED: July Sessions: 2, 3 and January Session: B

This course is designed to take full advantage of the student’s unique experiences living and studying in the city of Florence. With on-site inspiration channeled into artistic creativity, students will draw on location at sites of historical significance and visual interest, ranging from architectural masterpieces, landscape vistas, and medieval streets to formal gardens, street markets, and Renaissance fountains. Slide lectures will document the rich history of how Florence and its environs have attracted and inspired visiting artists over the centuries. Students will develop individual sketchbooks with the aim of building up source material for future projects.

COURSE: GSUSFW280 / LAAHFW280 / LAHSFW280
CREDITS: 3 US credits / 45 contact hours
OFFERED: July Sessions: 1, 2, 3 and January Session: B

This course examines the city of Florence with themed walks offering a comprehensive approach to the city as an open-air cultural, historical, and artistic research site from its Roman foundation to its contemporary Zeitgeist. Students will learn the history of the city through its art: they will understand how buildings, streets, squares, and monuments can be mapped as living traces of multiple, overlapping layers of a complex past, and how to encode them in their personal appropriation of the city. Starting from learning how to decode the artistic environment of the city and to unveil its traces – both visible and invisible – the course aims at understanding the main social and cultural reasons underlying the existing shape of the city.

The course explores traces and evidences from Roman times through Middle Ages, Renaissance, Mannerism and Baroque, up to Art Nouveau and contemporary Florence. Students will be provided with a consistent theoretical background related to relevant historic-artistic landmarks and their social and cultural context and main characters (Guelphs vs. Ghibellines, the Florentine Guilds, Dante, the Medici family, Botticelli, Michelangelo, Ghirlandaio, Ammannati, Pontormo, etc.). Students will be encouraged to develop their own experiential tools and strategies to approach the city through guided field learning activities that assess research, on-site involvement, and academic outcome for each themed walk in Florence.

The classroom approach of this course is based on experiencing the city of Florence as the academic space for learning and engagement. Classes are not held in a traditional, frontal-style setting; each lesson is carefully mapped for curricular content and featured locations: lectures, observations, exercises, analysis, and reflections on presented topics are held in relevant sites that are accounted for in the academic planning, syllabus, and related course material. Coursework and submissions will be regularly assessed on the MyFUA platform through daily assignments in addition to exams, papers, and projects. Learning through the on-site classroom approach fosters a deeper understanding of the cultural environment of Florence and how it is related to the subject of study represented by the course, and allows the overall experience to contribute to the students’ academic and personal enrichment.

COURSE: FAPDFD120
CREDITS: 3 US credits / 45 contact hours
OFFERED: January Session: B

This course teaches beginning students the fundamental principles and techniques of black and white drawing with a focus on the media of pencil and charcoal. Through an in-depth exploration of the art form of still life, students will learn the skills for rendering a three dimensional subject on a two-dimensional surface. Value, line and proportions will be studied as a means of determining space, shape, volume and composition. Practical demonstrations and guided practice will alternate with lectures which provide students with the background and history of drawing done by great masters of the past and present. Students will be encouraged to rethink the way they see and observe a subject, and to develop their own sense of creativity and artistic expression. During the course students are required to create a digital portfolio of their work.

COURSE: FAPDFP120
CREDITS: 3 US credits / 45 contact hours
OFFERED: January Session: B

This course introduces beginning students to the fundamental principles and techniques of painting with a focus on acrylic painting and on oil painting techniques through an in-depth exploration of the art form of still life. Students will learn how to portray a three-dimensional subject on a two-dimensional surface. Emphasis will be given to the theories of color, value, and composition. Practical demonstrations and guided practices will alternate with lectures providing students with the essential knowledge of the history of drawing and of the great masters from the past and from the present. Students will be encouraged to rethink the way they see and observe a subject, and to develop their own sense of creativity and artistic expression. During the course, students will be required to create a digital portfolio of their work.

COURSE: FAAEGE345
CREDITS: 3 US credits / 45 contact hours
OFFERED: July Sessions: 1, 3 and January Session: B

This course introduces students to all aspects related to the operations and management of an art gallery and its exhibited content. Students will be involved in curating and promoting art shows and art-related events through community and on-campus exhibitions.

COURSE: FTADAD250
CREDITS: 3 US credits / 45 contact hours
OFFERED: January Session: B

This course is an introduction to accessory design. Students will be exposed to a variety of design materials. Emphasis will be placed on 3-dimensional sketching and on creative detail design for footwear, handbags (including embellished evening bags), small leather goods, gloves, and belts. The course includes a historical overview of personal accessories from ancient Egypt to the present. This class includes experiential learning with CEMI.

COURSE: BUAMMA210
CREDITS: 3 US credits / 45 contact hours
OFFERED: January Session: B

This course examines the managerial role in the arts and the related competency required to bring artistic and cultural programs such as exhibitions, festivals, film screenings, and performing arts events to audiences. Course topics cover the business side of the arts, providing students with an overview of the careers in arts management and the current issues and trends affecting professionals in the field. Topics covered include the evolution of the field, the internal culture and structure, external influences, governance, planning, human resources, marketing, fundraising, financial management, economic impact, and other topics such as non-profit organizations in the arts. Students will be introduced to a wide range of organizations, administrative figures, and institutional models through coursework that also includes site visits and guest lectures.

COURSE: DIPHID180
CREDITS: 3 US credits / 45 contact hours
OFFERED: July Sessions: 1, 3 and January Sessions: A, B

This course introduces contemporary technologies for producing photographic images. Approaching the medium in its current complex and pluralistic state, students explore a variety of photographic concepts and techniques. The fundamentals of using a digital camera including manual exposure and lighting are stressed. The course also introduces seeing, thinking, and creating with a critical mind and eye in a foreign environment (Italy) to provide understanding of the construction and manipulation of photographic form and meaning. During the first half of the course assignments, lectures, readings progressively build on each other to provide students with a comprehensive understanding of camera functions (manual mode) and processing techniques. The second half of the course will focus on weaving the techniques with specific photographic concepts via assignments. This class includes experiential learning with CEMI.

NOTE: This course is for beginners. The first half of the course will be devoted to understanding camera functions and basic printing. During this period assignments will emphasize basic camera functions in manual mode. A DSLR camera plus a lens (focal length of 55mm or wider) with available manual settings is required for this course. A digital 35mm viewfinder camera with available manual settings (24+ megapixels minimum) is also acceptable.

COURSE: BUMKFM280 / FTFMFM280
CREDITS: 3 US credits / 45 contact hours
OFFERED: January Session: B

This course is an introduction to marketing and merchandising concepts in the fashion industry. Emphasis is placed on the apparel and accessory industry in Italy. Students learn terminologies specific to the field. Topics include the meaning of the “brand” in today’s consumer market, how to forecast trends, the product supply chain, the vertical business model and outsourcing, visual merchandising, advertising, different forms of in store and non-store retail, consumer behaviour and profiles, and store location and design. On-site visits to fashion retailers in Florence are an integral part of this course with suggested field trips to local designers as well as to fashion museums such as the Gucci Museum. Other topics include: Product development cycle of the fashion industry: the initial forecast, consumer analysis, marketing plans, sourcing and presenting the product. The importance of retail marketing and “experience shopping” – visual merchandising through analysis of store layout. The course will also cover market research and target customer identification, visual merchandising, direct marketing, internet and social media, and traditional advertising, and will focus on how to generate media attention through public relations (press relations, press kit releases, sponsorships, events, etc.).

  Contact CISaustralia For Syllabus
COURSE: DIPHFP140 / FAFPFP140
CREDITS: 3 US credits / 45 contact hours
OFFERED: January Session: B

This course involves theoretical and practical aspects related to film photography. In addition to lectures, coursework will take place both outdoors in the city of Florence and in the darkroom. Students will learn how to use the camera correctly, how to expose film, and the basic principles of black and white photography and composition. In addition, students will be given a broad overview of the history of photography. Students will work on two projects and a final portfolio. This class includes experiential learning with CEMI.

COURSE: FTFCSC280 / GSUSSC280
CREDITS: 3 US credits / 45 contact hours
OFFERED: January Session: B

Through a series of walks and visits through art and design this course intends to show famous and hidden fashion paths in Florence. A journey through time and space to discover the place that marked the birth of Italian fashion and opened the doors to Made in Italy. Back in 1954 Florence was the star of the fashion system, anticipating trends and steeling the exclusive scene from Paris. Italy embraced the “new” in fashion through the talent and genius of Giovanni Battista Giorgini, who staged the first ever Italian fashion shows in Florence. Students will discover a city of exquisite taste, tradition and artistic craftsmanship. Starting from the location of the first Italian cat walk held in the Sala Bianca of Palazzo Pitti, they will learn how to map the fashion environment of the city. From Renaissance to modern day inspiration, fashion is kept alive in the products that were designed here and that grace the beautiful city today. Designers, such as Gucci, Salvatore Ferragamo, Emilio Pucci, Stefano Ricci, Ermanno Scervino, and Roberto Cavalli, have all developed and changed through the years and they have all surely blossomed here in Florence. The course is intended to provide academic knowledge through guided field learning activities that include research, on-site involvement, and topic assessment for each fashion themed walk in Florence. The classroom approach of this course is based on experiencing the city of Florence as the academic space for learning and engagement. Classes are not held in a traditional, frontal-style setting; each lesson is carefully mapped for curricular content and featured locations: lectures, observations, exercises, analysis, and reflections on presented topics are held in relevant sites that are accounted for in the academic planning, syllabus, and related course material. Coursework and submissions will be regularly assessed on the MyFUA platform through daily assignments in addition to exams, papers, and projects. Learning through the on-site classroom approach fosters a deeper understanding of the cultural environment of Florence and how it is related to the subject of study represented by the course, and allows the overall experience to contribute to the students’ academic and personal enrichment.

COURSE: DIPHTF150; LACWTF150
CREDITS: 3 US credits / 45 contact hours
OFFERED: January Session: B

This course delves into contemporary photographic practices and technologies. By examining the multi-layered nature of photography today, students will develop a strong foundation in both technical and conceptual aspects of the medium. Core camera skills, including manual exposure and working with available light, are emphasized alongside critical thinking and visual literacy. The course also integrates writing exercises to enhance students’ ability to articulate their visual ideas, analyze the work of others, and engage in critical discourse. The first part of the course focuses on building technical camera proficiency through hands-on practice, lectures, and readings. Students will learn camera functions and image processing techniques. In the second half, these skills will be applied to explore diverse photographic concepts and approaches, towards a culminating project, Tiny Florence, challenges students to create images of the city and fostering creative intimate expression and public engagement.

Through writing, students will develop their ability to connect their technical skills with their conceptual understanding and develop a more nuanced and sophisticated approach to photography.

NOTE: This course is for beginners. The first half of the course will be devoted to understanding camera functions and basic printing. During this period, assignments will emphasize basic camera functions in manual mode.

This course includes experiential learning hours with our Community Engagement Member Institutions (CEMI). CEMI are dynamic learning environments created to foster learning through a structured interaction with the community. In addition to regular lecture hours, students will be involved in learning by doing through real projects and integration with the local population and territory in order to remove cultural and learning barriers as well as to develop a strong likelihood for success in life. The experiential learning hours are fully supervised by instructors who track students step by step during their learning experience, monitor and advise according to student needs, and support student initiative. This unique learning model allows students to benefit from an all-encompassing educational experience based on theory and practice in real enterprises, learning of comprehensive operational processes, problem-solving, leadership, and management.

COURSE: DIPHIP250
CREDITS: 3 US credits / 45 contact hours
OFFERED: July Sessions: 2 and January Session: B

iPhoneography is a photography concept that involves the professional use of the iPhone camera. Various iPhone apps and constant connection to the internet (either via wi-fi or cellular data) can turn an iPhone camera into a powerful, self-sustained, hand-held camera and darkroom ready to release information globally in the constantly changing digital market. Students will learn to use the iPhone camera to produce photojournalism essays, portraits, landscape, and fashion images using different iPhone applications and professional post-processing tools. The final images will be published in a dedicated class website and will be delivered to students as fine art prints for their final portfolio. This class includes experiential learning with CEMI. iPhone or iPad with a camera, purchase capacity for up to 7 different applications, (an Apple account with credit card must be activated before course start).

COURSE: CPCRCM360 / HPHTCM360
CREDITS: 3 US credits / 45 contact hours
OFFERED: July Sessions: 2 and January Session: B

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.

COURSE: FWBPCC360
CREDITS: 3 US credits / 45 contact hours
OFFERED: July Sessions: 1 and January Session: B

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.

COURSE: BUAFCF300
CREDITS: 3 US credits / 45 contact hours
OFFERED: July Sessions: 2 and January Session: B

This course provides an introduction to the theory, methods, and challenges of corporate finance. The main focus is on financing decisions and investment. The following topics are addressed: risk and return, asset markets and market efficiency, valuation, capital structure, capital budgeting, dividend policy, and derivative securities. Some consideration will also be given to financial management issues that multinational firms face, with an emphasis on the effects of currency denomination on financial decisions.

COURSE: FWBPDS480
CREDITS: 3 US credits / 45 contact hours
OFFERED: July Sessions: 1 and January Session: B

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.

COURSE: HPHTEI300
CREDITS: 3 US credits / 45 contact hours
OFFERED: July Sessions: 1 and January Session: B

This intermediate course examines the various logistic and production elements vital to the planning and success of events. During this course, students will receive an overview of the required equipment needed to execute events. They will learn how to manage time and will be introduced to the principles behind planning, organizing, and implementing programs. The operational functions and main tasks of an event will be examined and the essential phases of negotiation and drafting of contracts will be analyzed. During the course students will gain first-hand experience by participating in a variety of events organized on campus. This class includes experiential learning with CEMI.

COURSE: FTFCSF360
CREDITS: 3 US credits / 45 contact hours
OFFERED: July Sessions: 1, 3 and January Session: A

This course addresses the procedures involved in managing a fashion retail enterprise and the decision-making inherent in successful merchandising for smaller-scale stores. Knowledge will be acquired through lab practice gained by running a real enterprise in which students and professionals exchange their knowledge and propose successful solutions to be applied. Coursework includes site visits to well-known Italian luxury brands in Florence such as Ferragamo, Gucci, and Cavalli (companies may change according to availability), and special guest lectures from local prominent emerging designers.

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

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.

 

COURSE: HPFBSM330
CREDITS: 3 US credits / 45 contact hours
OFFERED: July Sessions: 3 and January Session: A

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.

COURSE: HPHLHM430
CREDITS: 3 US credits / 45 contact hours
OFFERED: January Session: B

This course examines two critical areas of hospitality management such as management operations and front office procedures. In the first part of the course, students will examine the industry from a managerial perspective by covering the business procedures, accounting controls, legal issues, and policies. Such topics are necessary in order to effectively manage hospitality structures such as hotels, resorts, restaurants, and clubs. The second half of the course focuses on front office procedures from business flow to reservation processes, revenue management, accounting, internal control, night audit, and computer systems for guest management. Housekeeping operations, guest accounts, room management, and other services will also be studied from a service-oriented perspective.

COURSE: BUMKIT320
CREDITS: 3 US credits / 45 contact hours
OFFERED: January Session: A

Pre-requisite: Introduction to Marketing or equivalent

This course further develops the main principles of marketing by exploring the strategic implications of marketing in different countries and cultures and identifying specific marketing techniques and the modifications necessary to accommodate cultural differences. Topics include global marketing, marketing planning, segmentation, culture and business customs, political and legal factors and restraints, economic and technological development, and the international monetary system. 

COURSE: BUAMMA210
CREDITS: 3 US credits / 45 contact hours
OFFERED: January Session: B

This course examines the managerial role in the arts and the related competency required to bring artistic and cultural programs such as exhibitions, festivals, film screenings, and performing arts events to audiences. Course topics cover the business side of the arts, providing students with an overview of the careers in arts management and the current issues and trends affecting professionals in the field. Topics covered include the evolution of the field, the internal culture and structure, external influences, governance, planning, human resources, marketing, fundraising, financial management, economic impact, and other topics such as non-profit organizations in the arts. Students will be introduced to a wide range of organizations, administrative figures, and institutional models through coursework that also includes site visits and guest lectures.

COURSE: BUAFBA260
CREDITS: 3 US credits / 45 contact hours
OFFERED: January Session: B

This course provides an introduction to the main principles of banking activities as well as fundamentals of financial institutions. Students will gain an understanding of the structure of the banking industry. Theoretical issues related to the modern banking business will be analyzed together with management of liquidity and capital. Other topics include the understanding of the bank balance sheet and the role of the central bank; the structure of the banking systems in different countries and the corporate governance and organizational arrangements in banking. The course will also give space to the importance of ethics among the sector together with the importance of a professional and effective management. While giving emphasis to differences in managing and structuring bank activities around the world, particular attention will be given to the EU banking system and organization.

COURSE: BUERBS280
CREDITS: 3 US credits / 45 contact hours
OFFERED: January Session: B

This course is an introduction to the concept of business strategy in both internal and international contexts. Covered topics include economic and market analysis, market entry, contracting with intermediaries, investment, strategic alliances, and internal organization of businesses. Students will be expected to simulate individual strategies based on case studies.

Upon successful completion of this course, student will know the fundamentals of business strategy, understand how a solid, sustainable competitive advantage is gained and defended on a multinational stage, master the decision-making mechanisms operating at the corporate level, have a direct awareness of the cause-effect relationship when making strategic decisions, increase analytical skills and presentation techniques through case discussions and class presentations and develop a team playing approach.

COURSE: BUECEC250
CREDITS: 3 US credits / 45 contact hours
OFFERED: January Session: B

This course is designed as an introduction to the study of economics. Students develop an understanding of economic institutions, history, and principles. Topics include basic tools of microeconomics and macroeconomics. Microeconomics deals with consumers, firms, markets and income distribution. Macroeconomics deals with national income, employment, inflation and money. Models that determine long-run growth and short-term fluctuations in national economies will be explored. Additional discussion will focus on the role of government regulation, monetary policy, and fiscal policy. Also, students will analyze major economic institutions, such as property rights, markets, business organizations, labor unions, money and banking, trade, and taxation.

COURSE: BUMKFM280 / FTFMFM280
CREDITS: 3 US credits / 45 contact hours
OFFERED: January Session: B

This course is an introduction to marketing and merchandising concepts in the fashion industry. Emphasis is placed on the apparel and accessory industry in Italy. Students learn terminologies specific to the field. Topics include the meaning of the “brand” in today’s consumer market, how to forecast trends, the product supply chain, the vertical business model and outsourcing, visual merchandising, advertising, different forms of in store and non-store retail, consumer behaviour and profiles, and store location and design. On-site visits to fashion retailers in Florence are an integral part of this course with suggested field trips to local designers as well as to fashion museums such as the Gucci Museum. Other topics include: Product development cycle of the fashion industry: the initial forecast, consumer analysis, marketing plans, sourcing and presenting the product. The importance of retail marketing and “experience shopping” – visual merchandising through analysis of store layout. The course will also cover market research and target customer identification, visual merchandising, direct marketing, internet and social media, and traditional advertising, and will focus on how to generate media attention through public relations (press relations, press kit releases, sponsorships, events, etc.).

  Contact CISaustralia For Syllabus
COURSE: BUMAIM250
CREDITS: 3 US credits / 45 contact hours
OFFERED: January Session: B

This introductory course provides an overview of management functions and managerial problem-solving strategies. Students will be instructed in the areas such as the qualities of successful managers, elements of strategic decision-making at various levels of an organisation, global business issues, goal-setting processes, and basic business controls. This course also teaches the fundamental principles of management built on human relations in order to manage and lead people effectively, resolve conflicts, and build productive teams.

COURSE: BUMKIM280
CREDITS: 3 US credits / 45 contact hours
OFFERED: January Session: B

This course is designed for non-business majors and introduces students to the role of marketing within a business. Through a combination of lectures, case studies, readings and simulations, students will address analytical marketing concepts and techniques developed from economics, psychology, statistics, and finance in order to plan and develop products and services to satisfy the needs of target customers. Topics include product planning, pricing, promotion, advertising, distribution policies, targeting, and market research techniques.

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

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.

COURSE: HPFBRM390
CREDITS: 3 US credits / 45 contact hours
OFFERED: July Sessions: 2 and January Session: B

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 organization and comparison between single or partnership managements will be discussed. Personnel organization 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 organized. This class includes experiential learning with CEMI.

COURSE: HP FB WC 380
CREDITS: 3 US credits / 45 contact hours
OFFERED: January Session: B

Business and marketing aspects of the wine industry. Students will be presented with the following topics: an introduction to communication theory, wine communication, introduction to management and marketing theory, wine marketing, economics of the world wine industry, human resource management.

The course is designed for people interested in all aspects of the wine industry, wine marketing and wine education, providing students with both academic knowledge and operational competences and tools.

By the end of the course students should be able to: identify the different segments in the wine market through the adoption of segmentation techniques, analyze the consumer behaviors and preferences in the segment, in order to characterize the specific target, perform a structured analysis of a company’s Strengths, Weaknesses, Opportunities and Threats, formulate the correct marketing strategy for a specific category of wine, thus setting the correct price, distribution/retail channels, promotion-communication activity, apply relationship marketing techniques so to create rewarding interactions with both the sales intermediaries and the consumers, understand the context of the English-language media (such as magazines, guides, websites), that have a significant influence on the wine market, assess the role that can be played by the different media in a communication strategy, and plan accordingly, formulate a press release, for both traditional and social media, building on the experience of this course, and using the knowledge and tools acquired during the semester, the students will be able to continue the study and practice of wine marketing and communication.

COURSE: FWWCWW250 / BUERWW250
CREDITS: 3 US credits / 45 contact hours
OFFERED: July Sessions: 1 and January Session: B

The course features a multifaceted approach that involves and engages students in the investigation of the Florentine tradition of wine windows. Introducing these peculiar wine businesses under a cross-disciplinary lens structured around historical, socio-cultural, and financial filters, students gain a thorough and extensive knowledge of the aspects and features that lie beyond wine tourism and the social media trend of wine windows. The exploration of city center neighborhoods – where wine windows witness the centuries-old wine heritage of Florence – catalyzes the topics pursued in the course and allows students to gain an understanding of the socio-economic value of wine windows as a tangible expression of the Italian wine culture. The course entails an overview of fundamental concepts, related to the wine industry and deeply intertwined with the wine window phenomenon, such as financial resilience during global crises, brand image strategies, the impact and consequences of fast tourism on economic sustainability, and generational wine consumption habits.

The classroom approach of this course is based on experiencing Florence as the academic space for learning and engagement. Classes are not held in a traditional, frontal-style setting; each lesson is carefully mapped for curricular content and featured locations: lectures, observations, exercises, analysis, and reflections on presented topics are held in relevant sites that are accounted for in the academic planning, syllabus, and related course material. Coursework and submissions will be regularly assessed on the Course website platform through daily assignments in addition to exams, papers, and projects. Learning through the on-site classroom approach fosters a deeper understanding of the cultural environment of Florence and how it is related to the subject of study represented by the course, and allows the overall experience to contribute to the students’ academic and personal enrichment.

COURSE: CPMCC190
CREDITS: 3 US credits / 45 contact hours
OFFERED: January Session: A

In a pluralistic and multicultural society, it is important to provide individuals with the appropriate tools to develop balanced and integrated personalities that are capable of social interaction with sensitivity and a wide understanding. A skillful communication creates positive relationships and working teams as well as social groups including individuals from different cultures, religions beliefs, sexual preferences, age and physical characteristics. In order to arrive at this form of intercultural communication, it is necessary to acquire basic competencies and psychological knowledge of the lotic – verbal, intuitive and creative areas. Course topics analyze the subjectivity of perception, the influence of cultural patterns on identity, the interdependence of contemporary life and working contexts, and the capacity to acquire useful skills and experience for effective communication.

COURSE: CPJLNN180
CREDITS: 3 US credits / 45 contact hours
OFFERED: July Sessions: 3 and January Session: B

This course teaches students the basic writing skills necessary for news reporting. Students will perform several in-class writing assignments based on news leads. Topics will progress from short news items to longer stories with more complex issues and topics. Students will learn to gather facts through skillful interviewing techniques, practiced during role-playing exercises in class. Other topics include how to write under pressure for a deadline, develop and verify sources, and structure news stories to capture and retain the attention of the reader. Some exercises such as interviewing and fact gathering will be carried out in the field. Course projects and activities will contribute with the journalism activities of Blending, the magazine of AUF’s campus press Ingorda.

COURSE: CPMCCP150
CREDITS: 3 US credits / 45 contact hours
OFFERED: January Session: B

This course introduces students to the strategic roles and functions of the Public Relations (PR) practitioner. Students evaluate the context in which PR is practiced, gain an understanding of the potential and practice of PR as a management function, and critically analyze the structure of PR management, its role, and techniques. In addition, students will be introduced to the rhetorical arguments that impact PR activities and will be made aware of the importance of professionalism and ethics in the practice of public relations.

COURSE: CPPULM330 / LACWLM330
CREDITS: 3 US credits / 45 contact hours
OFFERED: July Sessions: 4 and January Session: B

The first of a two-part series on magazine production, this course gives students a professional magazine production experience as an academic course. Students, under the supervision of faculty members, will curate every phase of production brainstorming, design, writing, photos, editing, layouts, production, and distribution of a professional lifestyle magazine produced by the institution. The magazine and its semiannual format will represent the student’s approach to living in Florence and topics such as the arts, gastronomy, travel, style, city scenes, etc. from a cutting edge perspective that seeks to challenge and go beyond the surface of a city. Course projects and activities will interact with the journalism activities of Blending, the magazine of FUA’s campus press Ingorda. This project requires additional hours outside of regularly scheduled class times. This class includes experiential learning with CEMI.

COURSE: HP FB WC 380
CREDITS: 3 US credits / 45 contact hours
OFFERED: January Session: B

Business and marketing aspects of the wine industry. Students will be presented with the following topics: an introduction to communication theory, wine communication, introduction to management and marketing theory, wine marketing, economics of the world wine industry, human resource management.

The course is designed for people interested in all aspects of the wine industry, wine marketing and wine education, providing students with both academic knowledge and operational competences and tools.

By the end of the course students should be able to: identify the different segments in the wine market through the adoption of segmentation techniques, analyze the consumer behaviors and preferences in the segment, in order to characterize the specific target, perform a structured analysis of a company’s Strengths, Weaknesses, Opportunities and Threats, formulate the correct marketing strategy for a specific category of wine, thus setting the correct price, distribution/retail channels, promotion-communication activity, apply relationship marketing techniques so to create rewarding interactions with both the sales intermediaries and the consumers, understand the context of the English-language media (such as magazines, guides, websites), that have a significant influence on the wine market, assess the role that can be played by the different media in a communication strategy, and plan accordingly, formulate a press release, for both traditional and social media, building on the experience of this course, and using the knowledge and tools acquired during the semester, the students will be able to continue the study and practice of wine marketing and communication.

COURSE: FWFCFC240 / LSSOFC240
CREDITS: 3 US credits / 45 contact hours
OFFERED: July Sessions: 1, 3 and January Sessions: A and B

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 student cooking labs and/or tastings.

This course includes cooking labs, tastings, and visits.

COURSE: FWFCNW220
CREDITS: 3 US credits / 45 contact hours
OFFERED: January Session: B

The best way to get to know a city is to explore it by foot, wander its streets, gain confidence with its social life and surroundings, breathe in every corner of it, and be captured by the unique views, perfumes, and, especially in Italy, the food. Jean Brunhes wrote “To eat is to incorporate a territory” mainly because food, its ingredients, and the rituals connected to it, have represented the mirror of society since ancient times.

This course offers a unique opportunity to immerse oneself into Florentine gastronomy and cultural background through neighborhood walks and tastings, using the city as one of most beautiful classrooms. Walking will give students the opportunity to see things that they otherwise would never see and to taste what’s hidden in between the tourist food attractions. Going by foot means to stumble across areas of the city that are not always intended for tourists, maybe less fancy or famous, perhaps calmer and more beautiful, possibly with the best food ever tasted, along with neighborhood stories and curiosities to be discovered in tiny galleries or in hidden food and wine shops. Florence and its treasures are ready to be unveiled.

Classes include tastings in gelaterie, gastronomie, enoteche, visits to food-related city spots, and suggestive walks in the secret Florence. The course is intended to provide academic knowledge through guided field learning activities that include research, on-site involvement, and topic assessment for each food and wine themed walk in Florence. The classroom approach of this course is based on experiencing the city of Florence as the academic space for learning and engagement. Classes are not held in a traditional, frontal-style setting; each lesson is carefully mapped for curricular content and featured locations: lectures, observations, exercises, analysis, and reflections on presented topics are held in relevant sites that are accounted for in the academic planning, syllabus, and related course material.

Coursework and submissions will be regularly assessed on the MyFUA platform through daily assignments in addition to exams, papers, and projects. Learning through the on-site classroom approach fosters a deeper understanding of the cultural environment of Florence and how it is related to the subject of study represented by the course, and allows the overall experience to contribute to the students’ academic and personal enrichment.

COURSE: FWFCRN220
CREDITS: 3 US credits / 45 contact hours
OFFERED: January Session: B

The best way to get to know a city is to explore it by foot, wander its streets, gain confidence with its social life and surroundings, breathe in every corner of it, and be captured by the unique views, perfumes, and, especially in Italy, the food. Jean Brunhes wrote “To eat is to incorporate a territory” mainly because food, its ingredients, and the rituals connected to it, have represented the mirror of society since ancient times. This course offers a unique opportunity to immerse oneself into the Ligurian Riviera gastronomy and cultural background through neighborhood walks and tastings, using the city as one of most beautiful classrooms. Walking will give students the opportunity to see things that they otherwise would never see and to taste what’s hidden in between the tourist food attractions. Going by foot means to stumble across areas of the city that are not always intended for tourists, maybe less fancy or famous, perhaps calmer and more beautiful, possibly with the best food ever tasted, along with neighborhood stories and curiosities to be discovered in tiny galleries or in hidden food and wine shops. The Riviera and its treasures are ready to be unveiled. Classes include tastings in gelaterie, gastronomie, enoteche, visits to food-related city spots, and suggestive walks in the secret Riviera. The course is intended to provide academic knowledge through guided field learning activities that include research, on-site involvement, and topic assessment for each food and wine themed walk in the Ligurian Riviera. The classroom approach of this course is based on experiencing the Riviera city as the academic space for learning and engagement. Classes are not held in a traditional, frontal-style setting; each lesson is carefully mapped for curricular content and featured locations: lectures, observations, exercises, analysis, and reflections on presented topics are held in relevant sites that are accounted for in the academic planning, syllabus, and related course material. Coursework and submissions will be regularly assessed on the Course website platform through daily assignments in addition to exams, papers, and projects. Learning through the on-site classroom approach fosters a deeper understanding of the cultural environment of the Riviera and how it is related to the subject of study represented by the course, and allows the overall experience to contribute to the students’ academic and personal enrichment.

COURSE: FWFCTW300 / HCGHTW300 / LAPYTW300
CREDITS: 3 US credits / 45 contact hours
OFFERED: July Sessions: 1, 3 and January Session: B

The garden is a space traditionally associated with food cultivation and recreational activity, both are known to have an influence on wellbeing. This course explores a culture of wellness based on the fundamentals of horticulture therapy and the use plants and green spaces, as well as horticultural and culinary activities to promote wellbeing. Students will explore the traditions related to garden activities to foster cognitive, social, emotional, and physical wellbeing for individuals and specific groups (i.e. the elderly, children, individuals with special needs) in a variety of settings. Adapting horticultural therapy in diverse site conditions from sowing to cultivation and the preparation of food products from the garden harvest will be a focus of this course. Course topics will include principles of horticulture, soils and soil cultivation, plant propagation, and harvesting, and the therapeutic potential of farm to table practices. Students will experience first-hand the restorative powers of green spaces through garden management and cooking labs to examine the benefits of the natural environment as a fundamental outcome of this course. This course includes an Experiential Learning Project with CEMI.

COURSE: FWDNHN150 / GSHSHN150 / SHSSHN150
CREDITS: 3 US credits / 45 contact hours
OFFERED: July Session: 1 and January Sessions: A and B

Studies have shown that the Mediterranean diet offers many health benefits, especially when combined with exercise. This course includes lectures on various forms of physical and lifestyle activities and an overview of their respective health benefits. The program will also include visits to athletic centers within the local community plus an overview of the nutritional aspects of Italian culinary traditions as an example of Mediterranean diet. The aim of this course is to provide students with a study of fitness and wellness and how their relationship promotes a healthy lifestyle based on the Mediterranean diet. Cooking labs, wine tastings, and physical activity are integral components of the course and will result in the creation of a customized exercise and nutritional program developed by the student. This course also features a field learning component in relevant Italian locations to supplement and enrich academic topics.

COURSE: FWDNIN305
CREDITS: 3 US credits / 45 contact hours
OFFERED: January Session: B

The continuous growth of nutritional awareness worldwide has brought nutrition to be one of the fundamental subjects in constant evolution during the last decades. This course provides students with basic nutrition concepts and focuses on the overview of the requirements and functions of protein, carbohydrates, lipids and the major vitamins and minerals that are determinants of health and diseases in human populations. Emphasis will be placed on the role of nutrition in growth and health through the life cycle and the role of diet in the development of chronic diseases and the maintenance of a good health status thanks to a balanced food consumption. The course offers an overview of food policies, food education and an analysis of nowadays eating habits. Students will also learn the guidelines for the balancing of a vegetarian diet and understand how to read a food pyramid.

COURSE: IDRHAA355 / LAAHAA355
CREDITS: 3 US credits / 45 contact hours
OFFERED: July Sessions: 2 and January Session: A

Prerequisite: One lower level History, Art History, History of Architecture course or equivalent

This course explores the principal architects and artists, monuments, and themes from the fifteenth and sixteenth centuries in Italian art and architecture. Class time is divided equally between lectures and on-site visits in the city of Florence. Emphasis will be placed on Renaissance architecture in Florence and will also include architectural developments in other Italian towns. Special topics will include architectural theory, the Medici and papal patronage, urban planning, and church and palace design. Coursework will focus on important figures such as Brunelleschi, Alberti, Michelozzo, Michelangelo, and Leonardo, in addition to visits to key Renaissance buildings and urban spaces in Florence.

COURSE: ISITCI101
CREDITS: 3 US credits / 45 contact hours
OFFERED: January Session: B

This course focuses on the relationship between students and the city. Students will receive an overview of basic Italian language structures used to develop communication skills. Students will also develop a vocabulary that will enable them to engage in simple but useful everyday conversations, thus enhancing and supporting their Italian experience. Upon course conclusion, students will be able to express themselves in daily life contexts such as shopping for food, clothes, interacting with Italians, talking about yourself, habits and hobbies. Emphasis will be given to oral expression of practical vocabulary. This level is for absolute beginner students who have never studied Italian before. The coursework will invite students to practice the acquired knowledge in a native environment.

COURSE: LSSODF150
CREDITS: 3 US credits / 45 contact hours
OFFERED: January Session: B

This course seeks to offer an overview of the Italian culture through the exploration of the city of Florence. Students will become familiar with the main Italian and Florentine cultural aspects through the observation of street names, studied as an intangible cultural heritage. In particular, students will learn about Italian social dynamics and traditions related to education, business, social life, healthcare, politics, religion, and sports. The course is held entirely outside as it makes use of the city as its learning environment. Students are therefore encouraged to observe the sites through active participation and develop a critical gaze. The course is further enriched by basic notions of Italian language, with exercises based on grammar, vocabulary, and communicative functions. The approach of this course is based on experiencing the city of Florence as the academic space for learning and engagement. Classes are not held in a traditional, frontal-style setting; each lesson is carefully mapped for curricular content and featured locations: lectures, observations, exercises, analysis, and reflections on presented topics are held in relevant sites that are accounted for in the academic planning, syllabus, and related course material. Coursework and submissions will be regularly assessed on the MyFUA platform through daily assignments in addition to exams, papers, and projects. Learning through the on-site classroom approach fosters a deeper understanding of the cultural environment of Florence and how it is related to the subject of study represented by the course, and allows the overall experience to contribute to the students’ academic and personal enrichment.

  Contact CISaustralia For Syllabus
COURSE: FAPDFS225
CREDITS: 3 US credits / 45 contact hours
OFFERED: July Sessions: 2, 3 and January Session: B

This course is designed to take full advantage of the student’s unique experiences living and studying in the city of Florence. With on-site inspiration channeled into artistic creativity, students will draw on location at sites of historical significance and visual interest, ranging from architectural masterpieces, landscape vistas, and medieval streets to formal gardens, street markets, and Renaissance fountains. Slide lectures will document the rich history of how Florence and its environs have attracted and inspired visiting artists over the centuries. Students will develop individual sketchbooks with the aim of building up source material for future projects.

COURSE: GSUSFW280 / LAAHFW280 / LAHSFW280
CREDITS: 3 US credits / 45 contact hours
OFFERED: July Sessions: 1, 2, 3 and January Session: B

This course examines the city of Florence with themed walks offering a comprehensive approach to the city as an open-air cultural, historical, and artistic research site from its Roman foundation to its contemporary Zeitgeist. Students will learn the history of the city through its art: they will understand how buildings, streets, squares, and monuments can be mapped as living traces of multiple, overlapping layers of a complex past, and how to encode them in their personal appropriation of the city. Starting from learning how to decode the artistic environment of the city and to unveil its traces – both visible and invisible – the course aims at understanding the main social and cultural reasons underlying the existing shape of the city.

The course explores traces and evidences from Roman times through Middle Ages, Renaissance, Mannerism and Baroque, up to Art Nouveau and contemporary Florence. Students will be provided with a consistent theoretical background related to relevant historic-artistic landmarks and their social and cultural context and main characters (Guelphs vs. Ghibellines, the Florentine Guilds, Dante, the Medici family, Botticelli, Michelangelo, Ghirlandaio, Ammannati, Pontormo, etc.). Students will be encouraged to develop their own experiential tools and strategies to approach the city through guided field learning activities that assess research, on-site involvement, and academic outcome for each themed walk in Florence.

The classroom approach of this course is based on experiencing the city of Florence as the academic space for learning and engagement. Classes are not held in a traditional, frontal-style setting; each lesson is carefully mapped for curricular content and featured locations: lectures, observations, exercises, analysis, and reflections on presented topics are held in relevant sites that are accounted for in the academic planning, syllabus, and related course material. Coursework and submissions will be regularly assessed on the MyFUA platform through daily assignments in addition to exams, papers, and projects. Learning through the on-site classroom approach fosters a deeper understanding of the cultural environment of Florence and how it is related to the subject of study represented by the course, and allows the overall experience to contribute to the students’ academic and personal enrichment.

COURSE: LACWWR101
CREDITS: 3 US credits / 45 contact hours
OFFERED: January Session: B

This course provides students with the writing skills necessary to engage in various genres, including academic essays, rhetoric analyses, podcasts, and reflection journals. Students will be reinforcing critical thinking and cultural competence through the assessment of different texts and they will rely on peer review as a means to enhance their ability to integrate and deliver constructive feedback. The entire writing process will be explored systematically, and students will have the opportunity to bridge theory and practice by working on a variety of writing projects aimed at strengthening their ideas and voices.

COURSE: HCGHGG201 / ISISGG201 / ISITGG201 / LSESGG201 / LSSOGG201
CREDITS: 3 US credits / 45 contact hours
OFFERED: July Sessions: 4 and January Session: B

This course offers an innovative way to learn the Italian language and develop environmental consciousness while exploring Florence and its green urban areas. Through the study of the relationship between humans and nature, the human role in ecology, and the sustainable management and conservation of natural resources, students will learn basic Italian vocabulary and usage in the form of experiential learning. The course aims to develop four basic Italian language skills (reading, writing, listening, and speaking), while providing experiences and on-site lessons aimed at expanding the connection between individuals and the natural world and developing sustainable lifestyles. Each topic, excursion, and experience will be supported by a structured class of Italian language, providing a great opportunity to explore Florence, its parks, its people, and its traditions from a new perspective while learning and practicing the Italian language. This course includes an Italian language component for beginning-level students.

SLC (Studies with a Language Component) represents an engaging approach to learning that embraces a multi-disciplinary application of cultural education methods. This stimulating approach broadens students’ understanding of their studies and creates a link between their academic careers and the local cultural environment which surrounds them. Through SLC courses, students learn notions of Italian language and terminology as a bridge to better understand and appreciate Italy’s modern, multifaceted society. By being exposed to the Italian language, Students discover different elements of Italian communication and culture and learn the linguistic fundamentals that enable them to engage in simple, everyday conversation. While doing so, they examine the sociological and pedagogical aspects of Italy such as society, politics, education, family, geography, and the environment. SLC is a learning methodology that integrates theory with practice: students learn the culture and language of Italy in class, then experience what they have learned through interaction with the local communities within the city of Florence and its neighborhoods. Diverse student populations benefit from this educational approach.

The approach of this course is based on experiencing the city of Florence as the academic space for learning and engagement. Classes are not held in a traditional, frontal-style setting; each lesson is carefully mapped for curricular content and featured locations: lectures, observations, exercises, analysis, and reflections on presented topics are held in relevant sites that are accounted for in the academic planning, syllabus, and related course material. Coursework and submissions will be regularly assessed on the course site platform through daily assignments in addition to exams, papers, and projects. Learning through the on-site classroom approach fosters a deeper understanding of the cultural environment of Florence and how it is related to the subject of study represented by the course, and allows the overall experience to contribute to the students’ academic and personal enrichment.

COURSE: LAHSIR330
CREDITS: 3 US credits / 45 contact hours
OFFERED: January Session: B

This course explores the meaning of the term “Renaissance” when applied to the period of Italian history from circa 1350 to 1550. The subject will be approached from a variety of standpoints: social, political, economic, intellectual, scientific, and artistic. The focus will be on the concept of Italian Renaissance Humanism and on the relationship between art and society during this period. Lectures will be supplemented by a number of visits to key historical sites in Florence. Field activities and museum visits are an integral part of the course.

COURSE: CPMCC190
CREDITS: 3 US credits / 45 contact hours
OFFERED: January Session: A

In a pluralistic and multicultural society, it is important to provide individuals with the appropriate tools to develop balanced and integrated personalities that are capable of social interaction with sensitivity and a wide understanding. A skillful communication creates positive relationships and working teams as well as social groups including individuals from different cultures, religions beliefs, sexual preferences, age and physical characteristics. In order to arrive at this form of intercultural communication, it is necessary to acquire basic competencies and psychological knowledge of the lotic – verbal, intuitive and creative areas. Course topics analyze the subjectivity of perception, the influence of cultural patterns on identity, the interdependence of contemporary life and working contexts, and the capacity to acquire useful skills and experience for effective communication.

COURSE: LAAHAH210
CREDITS: 3 US credits / 45 contact hours
OFFERED: July Sessions: 4 and January Session: B

This introductory art history course will take students through Italian and European art from the classical Greek and Roman periods up to and including the eighteenth century. Special emphasis will be given to Florentine and Italian art of the thirteenth and fourteenth centuries and to the “Golden Age” of the Renaissance. The course is aimed at students who have not taken a history of western art course before. Lectures will alternate with on-site teaching in Florence including architectural walking tours and visits to relevant museums, churches, and palaces.

COURSE: ISITIB101
CREDITS: 3 US credits / 45 contact hours
OFFERED: July Sessions: 1, 2, 3 and January Sessions: A, B

This course develops basic conversation, reading, and writing skills. Equal focus will be given to grammatical structures, vocabulary, and conversation skills. Students will develop a vocabulary that will enable them to engage in simple but useful everyday conversations, thus enhancing and supporting their Italian experience. Upon course conclusion, students will be able to express themselves in basic sentences, recognize gender and number in both nouns and adjectives, and begin approaching the Passato Prossimo. Emphasis will be given to the oral expression of practical vocabulary and newly acquired grammar structures. This level is for absolute beginner students who have never studied Italian before.

COURSE: FTFCSC280 / GSUSSC280
CREDITS: 3 US credits / 45 contact hours
OFFERED: January Session: B

Through a series of walks and visits through art and design this course intends to show famous and hidden fashion paths in Florence. A journey through time and space to discover the place that marked the birth of Italian fashion and opened the doors to Made in Italy. Back in 1954 Florence was the star of the fashion system, anticipating trends and steeling the exclusive scene from Paris. Italy embraced the “new” in fashion through the talent and genius of Giovanni Battista Giorgini, who staged the first ever Italian fashion shows in Florence. Students will discover a city of exquisite taste, tradition and artistic craftsmanship. Starting from the location of the first Italian cat walk held in the Sala Bianca of Palazzo Pitti, they will learn how to map the fashion environment of the city. From Renaissance to modern day inspiration, fashion is kept alive in the products that were designed here and that grace the beautiful city today. Designers, such as Gucci, Salvatore Ferragamo, Emilio Pucci, Stefano Ricci, Ermanno Scervino, and Roberto Cavalli, have all developed and changed through the years and they have all surely blossomed here in Florence. The course is intended to provide academic knowledge through guided field learning activities that include research, on-site involvement, and topic assessment for each fashion themed walk in Florence. The classroom approach of this course is based on experiencing the city of Florence as the academic space for learning and engagement. Classes are not held in a traditional, frontal-style setting; each lesson is carefully mapped for curricular content and featured locations: lectures, observations, exercises, analysis, and reflections on presented topics are held in relevant sites that are accounted for in the academic planning, syllabus, and related course material. Coursework and submissions will be regularly assessed on the MyFUA platform through daily assignments in addition to exams, papers, and projects. Learning through the on-site classroom approach fosters a deeper understanding of the cultural environment of Florence and how it is related to the subject of study represented by the course, and allows the overall experience to contribute to the students’ academic and personal enrichment.

COURSE: CPCRCM360 / HPHTCM360
CREDITS: 3 US credits / 45 contact hours
OFFERED: July Sessions: 2 and January Session: B

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.

COURSE: GSANCI202 / ISISCI202 / LAAHCI202 / LSSOCI202
CREDITS: 3 US credits / 45 contact hours
OFFERED: July Sessions: 1, 2, 3, 4 and January Sessions: A and B

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.

This course includes an Italian language component for beginning-level students.

COURSE: FWFCFC240 / LSSOFC240
CREDITS: 3 US credits / 45 contact hours
OFFERED: July Sessions: 1, 3 and January Sessions: A and B

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 student cooking labs and/or tastings.

This course includes cooking labs, tastings, and visits.

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

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.

 

COURSE: FWFCNW220
CREDITS: 3 US credits / 45 contact hours
OFFERED: January Session: B

The best way to get to know a city is to explore it by foot, wander its streets, gain confidence with its social life and surroundings, breathe in every corner of it, and be captured by the unique views, perfumes, and, especially in Italy, the food. Jean Brunhes wrote “To eat is to incorporate a territory” mainly because food, its ingredients, and the rituals connected to it, have represented the mirror of society since ancient times.

This course offers a unique opportunity to immerse oneself into Florentine gastronomy and cultural background through neighborhood walks and tastings, using the city as one of most beautiful classrooms. Walking will give students the opportunity to see things that they otherwise would never see and to taste what’s hidden in between the tourist food attractions. Going by foot means to stumble across areas of the city that are not always intended for tourists, maybe less fancy or famous, perhaps calmer and more beautiful, possibly with the best food ever tasted, along with neighborhood stories and curiosities to be discovered in tiny galleries or in hidden food and wine shops. Florence and its treasures are ready to be unveiled.

Classes include tastings in gelaterie, gastronomie, enoteche, visits to food-related city spots, and suggestive walks in the secret Florence. The course is intended to provide academic knowledge through guided field learning activities that include research, on-site involvement, and topic assessment for each food and wine themed walk in Florence. The classroom approach of this course is based on experiencing the city of Florence as the academic space for learning and engagement. Classes are not held in a traditional, frontal-style setting; each lesson is carefully mapped for curricular content and featured locations: lectures, observations, exercises, analysis, and reflections on presented topics are held in relevant sites that are accounted for in the academic planning, syllabus, and related course material.

Coursework and submissions will be regularly assessed on the MyFUA platform through daily assignments in addition to exams, papers, and projects. Learning through the on-site classroom approach fosters a deeper understanding of the cultural environment of Florence and how it is related to the subject of study represented by the course, and allows the overall experience to contribute to the students’ academic and personal enrichment.

COVID Safe Travel

The health and safety of our students is our highest priority. We take our duty of care for our students, their families and our Australian University partners seriously. For all of our program locations, we have developed a site-specific COVID-19 risk matrix and risk management and emergency response plans so that health and safety response protocols are monitored, managed and communicated.

In preparation for your overseas program, it’s important that you carefully read and understand information related to COVID-19 Travel Safety and Insurance Requirements.

CISaustralia monitors Smartraveller and reliable news feeds to keep up to date with the latest COVID information and any associated travel restrictions and entry requirements for all destinations where we have programs. Due to the constantly evolving COVID-19 situation, Government travel advice can change quickly. For the most up to date information on Italy, visit the Smartraveller website.

Excursions

Included in the program is a Farewell Aperitivo with your Site Director, which includes two beverages and finger foods. During your program you will also enjoy one (1) cultural excursion. The excursion may vary from year to year, but please see a few previous examples below:

  • Historical town visit
  • Painting session
  • Gelato tasting tour

Outside of planned activities, you will also have the opportunity to discover some of Italy’s most spectacular cities and attractions. Below are a few of the many places you might like to visit and activities to undertake during your free time (at own expense) in Florence:

  • The Duomo, Florence’s famous cathedral dome, dominates the skyline of Florence
  • Uffizi Gallery houses some of the most important works of the Renaissance
  • The Accademia houses Michelangelo’s David, one of the most famous sculptures in the world
  • The Ponte Vecchio (Old Bridge) connects the Uffizi to Palazzo Pitti
  • Santa Maria Novella Church, Tuscany’s most important Gothic church
  • Piazza della Signoria, the Political Heart of Florence

The CISaustralia Site Director in Florence can also provide participants with any assistance or advice regarding local cultural and tourist activities.

Location

This medium-sized city is perfect for the January in Florence program. It won’t take you more than a few days to learn your way around but with so much to do, your time will go quickly. With so much to see like the countless museums, galleries, shops and plazas we know you’re going to love your stay in Florence. Make sure to check out the historic city centre, outlying towns and the beautiful snow capped Apennine Mountains.

Florence is the capital of the charming Tuscan region in Italy and has a population of around 400,000 people. Although a famous tourist destination, Florentines (locals) know where to find the best osterias (restaurants), boutiques and stores which are often hidden away from the tourist crowds.

Geographically, Italy is located in south central Europe, close to neighbouring countries such as France, Greece and Spain – it’s a traveller’s delight. Italy is shaped like a high-heeled boot kicking a triangle, which is the island of Sicily.

Italy borders France, Austria and Switzerland to the north and also borders Slovenia along the Alps. The islands of Sicily and Sardinia also form part of the country.

The University

Your January in Florence program will be hosted at the Florence University of the Arts (FUA-AUF).

The University is located in the heart of this magical city so you will have easy, walking accessibility to some of the country’s most famous tourist attractions. The Ponte Vecchio and the Basilica of Santa Croce are just minutes from the campus!

FUA-AUF’s mission aims to offer a unique educational model for international students. Through this model, FUA-AUF allows students to integrate, benefit, and learn from their academic experience with teaching methodologies that are based on the experience, integration, and engagement with the local community.

Some key points about FUA include:

  • FUA was established with International students in mind and offers culturally engaging programs
  • Classes are taken in important historic palaces and locations throughout Florence’s city centre
  • Your lecturers will come from Italy and across Europe
  • Class sizes range from 8-25 students and are taught in English (except for the Italian language courses!).
  • The emphasis is on Italian and Florentine culture and history
  • English speaking staff that understand what it’s like to study overseas
  • Exceptional facilities including a library, fitness facilities, media labs and courtyards
  • Cultural activities available to participate in including volunteering, sports nights and gallery outings
  • The campus has a fully functioning restaurant that is completely managed, catered, and run by FUA students. This is a unique aspect of the campus and allows you to enjoy this social, cultural experience firsthand.

During your time in Florence, you will become a part of the community, living in your own Florentine apartment and enjoying the many restaurants, cafés and cultural sites throughout this famous city!

Culture in Italy is extremely connected to the food. Italians are known for their wood fired pizzas, olive oil and crusty bread, fresh pasta and desserts. You will certainly never be hungry in this country!

Start packing, because you’re about to embark on the adventure of a lifetime in this thriving and distinctly charming Italian city.

Accommodation

This program in Florence provides you with a fully-furnished, fully functional apartment. Apartments are shared with multiple students from around the world, depending on the size and number of rooms in the apartment layout. Bedrooms are shared single-sex rooms with shared bathrooms, with between 4 to 6 students per room & 8-16 students in an apartment*. You may request a single bedroom for an extra fee, however single rooms are limited and subject to availability. All apartments are within walking distance or short bus ride from FUA facilities/campuses.

While no two apartments on the program are the same due to the historical nature of the city center, all apartments include:

  • Living/dining room space
  • Storage space for clothing and luggage
  • Bed linen, pillows, towels
  • Kitchen including fridge, oven, stove
  • Basic cookware and utensils
  • Washing machine and drying racks
  • Iron and ironing board
  • Internet access

A meal plan is provided for all students, with 25 meal plan units to use during your program.  This equates to approximately 5-10 meals per week at one of FUA’s eateries, e.g. 1 plate of pasta (dinner) = 2 units, 1 snack (lunch) = 1 unit.  The apartments are also self-catered, meaning you will also be able to prepare your own meals – a fun time to share cuisine, a fine wine and stories from around the world, or laugh about your day in Florence. The apartments are located within walking distance to some of Florence’s best markets, stores, restaurants and museums. Take advantage of the local restaurants nearby or buy your own food at the markets and cook at home.

The apartments are older-style housing. They may have air-conditioning however this is not central AC. Apartments do not have clothes dryers and not all apartment buildings have elevators. Please be aware that the apartment buildings also house non-students and as such, there is a very strict noise policy. Overnight guests are not permitted in your accommodation.

*If the allocated FUA accommodation is fully booked, as outlined in your program fees, you may be placed in an apartment or room with a different size or configuration. In such cases, your program fee may be adjusted. This could result in a reduction of up to $400 or an increase of up to $699, depending on the apartment’s size and layout. Your advisor will discuss these details with you during the application or enrolment process.

Program Fee & Dates

Session A: January 2026 (2 Weeks)
Application Deadline21 November 2025
Arrival Date05 January 2026
Departure Date17 January 2026
Application FeeA$ 99
Program Fee A$ 6,999
OS-HELP A$ 8,245
Session B: January - February 2026 (3 Weeks)
Application Deadline12 December 2025
Arrival Date26 January 2026
Departure Date13 February 2026
Application FeeA$ 99
Program Fee A$ 7,599
OS-HELP A$ 8,245

 

Program fees include the following:
  • CISaustralia support services before, during and after the program
  • Academic advising
  • Financial advice
  • Assistance with travel arrangements
  • Pre-departure guide and session
  • Airport pick-up (on specified program arrival date within designated arrival times)
  • Apartment accommodation* (shared room**)
  • 25 meal plan units***
  • Tuition fees
  • FUA application fee, student service fee, library fee
  • Free use of gym and gym classes
  • FUA Educational Field Trip (EFT) included with some courses, but not all
  • Farewell Aperitivo with your Site Director
  • 1x local cultural excursion
  • Program risk matrix and COVID-19 risk assessment
  • Risk Management and Emergency Response Plan
  • CISaustralia 24/7 on-site support – Site Director
  • Florence University of the Arts transcript
  • CISaustralia Certificate of Participation (available on request)

Please note: Some courses may have an additional ‘materials fee’ payable on arrival. Specific course material fees are usually between €70 – €140.

What is not included:

  • Program application fee
  • International Student Identity Card
  • Flights (CISaustralia will however provide travel guidance and support via our formal travel partner)
  • Medical insurance
  • Travel insurance
  • Visa fees
  • Vaccinations (if required)
  • Meals (unless mentioned above)
  • Extra travel/excursions (other than those mentioned above)

Dates are for reference only and are subject to change. Please do not book flights until you have received the confirmed dates in your acceptance paperwork.

CISaustralia reserves the right to alter fees at any time due to currency fluctuations and/or fee changes made by our partner universities.

*If the allocated FUA accommodation is fully booked, as outlined in your program fees, you may be placed in an apartment or room with a different size or configuration. In such cases, your program fee may be adjusted. This could result in a reduction of up to $400 or an increase of up to $699, depending on the apartment’s size and layout. Your advisor will discuss these details with you during the application or enrolment process.

**Please note that shared room / shared bathroom housing is provided in the standard program fee. Single rooms with a shared bathroom may be available upon request. There are limited single rooms available. They are allocated on a first come, first served basis. Apply early to avoid disappointment as we cannot guarantee a single room. If we are unable to assign you to a single room, we will refund you the additional fee paid. Single rooms have a shared bathroom. You can also request a private bathroom for an additional fee. Please ask your CISaustralia Advisor for details.

***25 meal plan units equates to approximately 5-10 meals per week at one of FUA’s eateries. E.g. 1 plate of pasta (dinner) = 2 units, 1 snack (lunch) = 1 unit. Please note that unused meal plan units will expire at the end of each week.

Adventure Awaits

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