Highlights

Area 1: Food & Beverage Service Management

Program objectives:

Students will be able to:
* Plan, organize and control a food and beverage operation in an international context,
* Identify the importance of teamwork in the work environment
* Recognize different styles of service,
* Serve and develop beverage items using imagination and creativity
* Demonstrate restaurant management skills in a practical environment,
* Develop a suitable food and beverage concept for the market needs,
* Design efficient financial control systems for the food and beverage operations,
* Design quality control systems for the food and beverage operations.

Course descriptions
Dining Room Service Management & Operations HP FB DR 591
Food And Wine Pairing & Wine Service FW WE FW 461

HP FB DR 591
Dining Room Service Management and Operations
6 semester credits (30 lecture hours - 300 hours field apprenticeship)

At the end of this course students will be able to manage the operation of a full-service dining room and front of the house procedures practiced at GANZO the non-profit cultural association and restaurant-club operated by Apicius students. All the various front of the house positions and the theory and techniques of customer service will be analyzed, practiced and evaluated. The course includes styles of service for different types of restaurants. Students will concentrate on dining room service, table set-ups, point-of-sale system and will focus on the operation of a full-service restaurant.

FW WE FW 461
Food and Wine Pairing and Wine Service
6 semester credits (45 lecture hours - 300 hours field apprenticeship)
Students will perform and operate firsthand Wine and Food Pairing along with Wine Service at the Apicius restaurant-club Ganzo. Tasks will range from tasting, serving, interpreting labels, wine terminology, and storage. Wine lists will be prepared under the supervision of a faculty member. In addition, the student will cover the principles of correct restaurant style food and wine pairing along with professional wine service and wine service management.

Area 2: Food Preparation

Program objectives:
Students will be able to
* Collaborate in a professional Italian kitchen brigade,
* Apply food production skills as practiced in the culinary lab in a food production facility and demonstrate improvement in basic food production skills such as knife cuts, station organization, sanitation and order execution,
* Practice advanced Italian food production skills.
* Design menu using acquired knowledge and creativity.

Course descriptions
Italian a La Carte Cuisine FW CA LC 683
Advanced Italian Style Restaurant Preparation Techniques FW CA IS 684

FW CA LC 683
Italian a la Carte Cuisine
6 semester credits (30 lecture hours - 300 hours field apprenticeship)
Cross-listed to School of Professional Studies.

The course provides the student with the opportunity to practiced acquired skills in a fully operating professional restaurant kitchen at "GANZO" the non-profit cultural association and restaurant-club operated by Apicius students. The student will experience classical and contemporary methods of cooking and presentation styles used in the Italian a la carte restaurant production. Students will also have the opportunity to create and design special menus under the supervision of the chef instructors.

FW CA IS 684
Advanced Italian Style Restaurant Preparation Techniques
6 semester credits (30 lecture hours - 300 hours field apprenticeship)
Cross-listed to School of Professional Studies.

This course will provide the students with the advanced theoretical knowledge of meat, fish, and shellfish utilization as it relates to the foodservice kitchen. Emphasis will be on identification of species, carcasses, bone and muscle structure, primal, sub-primal and fabricated cuts used in the food and restaurant industries. The various types of fish and shellfish will be explored including factors that indicate freshness, market forms and preparation methods. Students will work on lunch menu ideas, compare with local restaurants, base and define menus on seasonality and fresh food market availability. The apprenticeship strongest component is the daily challenge that students will encounter in working with seasonal ingredients and menu improvisation.

Area 3: Culinary Management

HP FB DR 592
Restaurant Management Traineeship
6 semester credits (30 lecture hours - 300 hours field apprenticeship)

This important component of the Culinary Management program will provide the student with hands-on practical exposure to the culinary industry. It consists of a ten-week training placement at GANZO the non-profit cultural association and restaurant-club operated by Apicius students and is based on a 30-hour training week. Students will have an opportunity to observe and learn from experienced personnel in a real-life work environment while integrating a competency-based work template as a framework for learning.

HP FB CM 593
Successful Culinary Management
6 semester credits (30 lecture hours- 300 hours field apprenticeship)

This course consists of the cost and control management practices applied in the food service sector. Included topics of the theory and principles of the course cover accounting, cost control, food and beverage operations and purchasing, inventory and assets, budgets, the break-even point calculation for sales projection, and labor and wages. The practical section of this course provides the opportunity for students to put into practice the learned concepts and develop them into competent skills in a real-life restaurant situation. Students will work with industry software programs and computer applications as well as manual forms in order to oversee the management practices at GANZO the non-profit cultural association and restaurant-club operated by Apicius students.

Area 4: Special Event Management & Catering

The Italian Chef's Table FW CA CT 689
Special Event Planning and Catering Management HP HL EP 594

FW CA CT 689
The Italian Chef's Table
(30 lecture hours - 300 hours field apprenticeship)

his partially self-directed course is designed to provide the culinary student with the opportunity to design, organize, implement, serve and evaluate a special dinner event, which will take place at the end of the 10-week apprenticeship. Emphasis will be placed on the training of the student towards effective production management, market-related menu planning, mise en place, a la carte cooking and service techniques in the context of a special event. Customer needs, case studies and weekly events will allow students to experience the balancing that existing between dreams, ideas and customer satisfaction.

HP HL EP 594
Special Event Planning and Catering Management
6 semester credits (30 lecture hours - 300 hours field apprenticeship)

The special event field is an industry sector encompassing many interrelated activities such as marketing, promotion, entertainment, food and beverage planning. The range of events may be from a one-day recreation tournament, gala awards presentation, lifecycle events, art exhibitions, and special aperitivo events. Students will be planning events for the special section of the GANZO restaurant-club that comprises special events during weekends upon reservation. The quality of the experience, the final portfolio and the faculty supervision will guarantee a unique educational experience which will open the doors to a professional career in the food industry.

Cost in US$:

5,900 per area of study

Cost Includes:

Cost Include Description:

Tuition for one subject, Housing, Travel Insurance

Credit Available

no

This Program is open to

American, Asian, Australian, Canadian, European, Kiwi, South African, Worldwide Participant.

Participants Travel to Italy

Independently

Application Process Involves

• Letters of Reference
• Resume
• Transcript
• Written Application