The Apicius Culinary Program offers students the possibility of enrolling for a single semester, completing a two semester (one year) Culinary Arts Certificate Program or completing a
Two Year Associate Certificate in Culinary Arts.

Students receive a solid foundation of Italian cuisine with an emphasis on the importance of Italian products, the seasonality of ingredients, and simplicity. The most difficult task for our professors is to teach simplicity. Many people seem to think more is better. It is like teaching a foreign language to adults: you need a strong motivation to learn it properly; you must listen carefully before expressing an opinion and you must learn the culture before acting as a native.

The goal of the Culinary Arts Certificate (Semester I) is to impart Italian taste, refinement and its origins rooted in tradition and lore. The tenets of professional cooking in the restaurant sector are taught as the basis from which students will then learn about Italian regional cuisine, wines, and Italian baking & pastry techniques. Semester II offerings include creative approaches to Italian cuisine and the principles of restaurant management.

Semester I (Beginning Level)

Introduction to Professional Cooking - FW CA PC 330

Tradition of Italian Food I - FW CA TF 340

Wine Appreciation I - FW WE WA 340

Introduction to Nutrition - FW DN IN 305

Italian Regional Cuisine - FW CA RC 360

Italian Language AS IT BG/IN/AD 101 - 450

Semester II (Intermediate Level)

Baking, Pastry and Confectionery - FW BP BP 430

Tradition of Italian Food II - FW CA TF 440

Italian Creative Cuisine & Decoration I - FW CA CC 450

Wine Appreciation II - FW WE WA 440

Restaurant Management - FW CA RM 685

Italian Language AS IT BG/IN/AD 101 - 450  OR  Internship in a Local Restaurant AP CA IN 500*

* Please note: Internships are available ONLY to continuing students and upon request. Students who successfully pass the entrance exam qualifying for Intermediate level in the first semester, will be placed in Italian Language.

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The Two Year Associate Certificate Prorgam is open to students who have completed the Culinary Arts or Baking and Pastry Certificate programs and wish to deepen their theoretic and practical knowledge in the Culinary Arts.

Semester III (Advanced Level 1)

Baking, Pastry & Confectionery II - FW CA BP 501

Tradition Of Italian Food III: The Evolution of Italian - FW CA TF 503

Italian Creative Cuisine and Decoration II - FW CA CC 502

Principles of Food - FW FM FS 350

Cooking Light - FW CA VC 504

Culinary Internship/Apprenticeship at GANZO, the Apicius
non-profit cultural association and restaurant/club - FW CA IN 550

Semester IV (Advanced Level 2)

Worldwide Cuisine - FW CA WC 506

Nutritional Cooking - FW CA NC 505

Introduction to Food Science - FW FS FS 508

Psychology of Taste & Flavor - FW FS TF 507

Pairing Italian Food & Wine - FW WC PF 335

Culinary Internship/Apprenticeship at GANZO, the Apicius
non-profit cultural association and restaurant/club - FW CA IN 600

Internship Sessions: After completion of the 2 year program, or after having sucessfully completed the Advanced Levels (2 semesters), students may wish to continue their experience abroad with a 15 week non-paid internship program. Students MUST sign up for an Internship Session at the time of application and will not be accepted into Internship Sessions after arrival in Florence.

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