Italian Study Abroad, Summer 2013
CAL POLY POMONA SUMMER 2013
APICIUS STUDY
ABROAD
For numerous years, Collins College students have been attending the Apicius International School of Hospitality in Florence in the early summer. This study abroad program allows students structured time to travel and to learn about the regions of Italy first-hand. An eight-day cultural tour, from Rome north to Florence, serves as an introduction class. Students then live in Florence, the birth place of the Renaissance, while studying at the Apicius campus for three weeks. Students have their choice of six courses to choose from at Apicius.
Information Sessions
To learn more about the Apicius International School of Hospitality in Florence please feel free to attend any of this info. sessions with Dr. Neha Singh. They each run from noon to 1 p.m, and will take place in the Panda Express Classroom:
- Tuesday, Jan. 15
- Wednesday, Jan. 16
- Thursday, Jan. 24
Program Details
Schedule:
Rome: June 16 – July 23
- Sunday, June 16: Students arrive in Rome
- Monday, June 17: Orientation
- Monday, June 17 through Sunday June 23: Cultural Introduction to Italy – Tuscany (includes field trips)
Florence: June 24 – July 13
- Monday, June 24: Orientation in Florence
- Tuesday, June 25: Classes start in Florence
- Friday, July 12: Classes end
- Saturday, July 13: Housing check out (no later than 10 a.m.)
Program Includes:
- Round-trip airfare (Group Flight; all students must arrive together; flexible student departure date; tickets reserved for participants)
- Rome and Florence: Airport Pick-up & Departure for Group Flight
- Accommodation in Hotels or B&B in Rome and travels to Florence (some meals included)
- Student apartment in Florence (multiple occupancy)
- Transportation with private bus for the visits and trips
- Two check-in Orientations & Welcome Receptions
- Information/orientation folder
- Two Special Aperitivo (welcome cocktail hour in Ganzo)
- Cell phone furnished (incoming calls are free)
- Free internet in school facilities and student housing in Florence
- Lab fees
- 15 meal plan units for student-operated restaurant GANZO (further information on meal plan units on last page of this handout)
- Student services fees (library, gym, etc.)
- Textbooks available in the school library
- Worldwide medical insurance (through Cal Poly Pomona)
- eight quarter units of Apicius transfer credit that will count as HRT elective support
Enrollment and costs:
The program cost is $5,000 (approximately).
The next steps are:
- Send completed application with non-refundable $200 deposit check or money order payable to Cal Poly Pomona, to:
Cal Poly Pomona International Center
Attn: Study Abroad, Building 1-104
3801 West Temple Avenue
Pomona, CA 91768 - Attach black & white copy of you paassport to the application form.
- Payment schedule:
- Deposit of $200 with application due Feb. 1, 2013
- 1st payment $1,600 is due on March 1, 2013
- 2nd payment $1,600 is due on April 1, 2013
- 3rd payment is due May 1, 2013
Additional costs:
- Personal Spending Money
- Most meals / food – Student housing includes a kitchen
Contact:
- Dr. Neha Singh: nsingh@csupomona.edu or (909) 869-4565
Tentative Coursework Plan
All students take:
Cultural Introduction to Italy: Tuscany
4 quarter credits (lecture hours, field trips, and travel research)
The study of the culture of Italy helps the student to acquire a deep awareness of both the cultural unit and diversity of the people of Italy. Major themes of Italian Culture and thought are presented in historical context and brought to life through guided tours and visits to churches, museums, palaces as well as other significant sites to understand present-day Italy.
The program will start in Rome. It will then move north through spectacular villas, and gardens, visiting some of the best wine producers in Tuscany. The next visit is to the territory of Versilia (Lucca), on the northwestern coast of Tuscany. This area covers an area of about 160 square kilometers. The cultural development and lifestyle of Versilia will be analyzed through lectures and site visits. The diversity of cultural patterns in different learning contexts - home, school, work, media, gender relations, and intercultural settings - are described analyzed and compared.
We will study how culture creates meaning for its members and how are values interpreted by immigrants, visitors, tourists. New conditions for learning and present concerns (equality, immigration, the European dimension, globalization and sustainable development) create new lifestyles which are discussed within the framework of a multicultural society with its current problems and possibilities. The aim of the course is to teach students how to become active visitors and not passive tourists and how to learn from a culture and how to understand the deeper strata beyond stereotypes. The program continues in Florence.
- Monday, June 17 through Sunday, June 23 (travel research from Rome to Florence)
- June 24 to July 12, classes and day trips: Monday and Friday, 12 p.m. to 2:30 p.m.
Elective Courses:
Students select one (1) course of the following offered during the session. They are each 4 quarter credits (lecture hours, laboratory hours, projects):
Tradition of Italian Food I - (M-F, 3 p.m. to 5:30 p.m.)
This course focuses on the preparation of dishes that distinguish traditional Italian cuisine. Students will learn how to use different ingredients to prepare representative Italian dishes. The fundamentals of cooking methods, techniques, and preparations utilized in Italian cuisine will be thoroughly covered; these concepts will prepare students continuing on to the intermediate and advanced sections of this course (II + III). Notions of the history of these dishes will also be discussed as students prepare the various recipes.
Students are kindly asked to have a chef jacket, chef hat, chef pants, and closed-toed, closed heel shoes for their culinary art classes
Tradition of Italian Food II - (M-F, 9 a.m. to 11:30 a.m.)
For more advanced students - this course continues to explore the tradition of Italian food through representative recipes. Emphasis will be given to more elaborate dishes, including the cleaning and preparation of shellfish, fresh pasta, food combinations, feast foods and banquets. Prerequisite: Tradition of Italian Food I or equivalent (Note: For Cal Poly Pomona students, “equivalent” would be HRT 281/281L plus significant cooking experience or HRT 381/381L or HRT 324/324L).
Students are kindly asked to have a chef jacket, chef hat, chef pants, and closed-toed, closed heel shoes for their culinary art classes
Tuscany and Its Wines - (M-F, 3 p.m. to 5:30 p.m.)
The course will introduce students to the outstanding richness of Tuscan wine typologies focusing particularly on a presentation of the most important winegrowing areas in Tuscany. A general introduction to wine appreciation will be offered and a selection of Tuscan wines will be studied in terms of their characteristics. Slide presentations will provide images of the farms and vineyards, while the different wines add flavor to each class. Students will taste three different wines per class. How to taste wine? In reference to this point, fundamentals of wine making and wine tasting will be provided together with the essential glossary in order to have a complete organoleptic analysis: visual, olfactory and gustative. Specific pieces of information will help the students to understand "How to read an Italian label" and the different steps of the Italian wine classification system. The Tuscan grape varieties and their historical roots will be presented through slides.
Pairing Food and Wine - (M-F, 9 a.m. to 11:30 a.m.)
The capacity to offer the best wine as a combination for the chosen dishes is a very important task. The course includes an analysis of the "Combination Technique" used today by the Italian Association of Sommeliers, sensory and quality evaluations, and practical workshops on the most successful matches as well as creations on new combinations.
This course is designed to teach students the applied approach to match wine and food from different parts of the world using flavors, textures, and components present in food and wine as complementing strategies. Emphasis will be placed on menu planning, cooking methods, and tasting wines with food in a formal dining room.
Food, Culture and Society in Italy - (M-F, 9 a.m. to 11:30 a.m.)
This course is targeted toward 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.
The course is divided into three main sections:
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Food in History. Origin and evolution of Italian cuisine from the Renaissance to the Contemporary cuisine.
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Italian Regions: main characteristics (food, local traditions, geography, economy) of Northern, central and Southern regions.
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History of local specialty products.
Dietetics and Nutrition in the Mediterranean - (M-F, 9 a.m. to 11:30 a.m.)
This course introduces students to the benefits of eating the "Mediterranean way", focusing on the nutritional aspects of the diet, the culinary tradition of the most significant Mediterranean countries and on the cultural relevance of the Mediterranean way of eating. Scientists and researchers have discovered that traditional Mediterranean cuisine is one of the most healthful, nutritious diets in the world, one that can help you live longer and enjoy far lower rates of coronary heart disease and other chronic conditions, including diabetes and cancer.
Meal Plan
Ganzo meal plan units can be used at GANZO all day until 8:30 p.m.,
What can I buy with my meal plan units?
Some examples of menu (please note, this is just an example):
1 Unit |
2 Units |
3 Units |
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Meal includes (when using 2 or more units) complementary bread, mineral water (1 lt) and coffee/cappuccino/tea. Any addition will require extra charge.
**** Please note: Vouchers CANNOT be used for wine or alcohol
