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The Collins College Of Hospitality Management

Study Abroad

Italian Study Abroad, Summer 2014

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.

Contact Dr. Ben Dewald or 909.869.2960 for additional information.

Program Details


  • Sunday, June 22 - Students arrive (Rome)
  • Monday, June 23 - Orientation
  • Monday, June 23 through Sunday June 29 - Cultural Introduction to Italy
  • Sunday, June 29 - Students arrive in Florence
  • Monday, June 30 - Orientation/Final Registration
  • Tuesday, July 1 - Classes start
  • Friday, July 18 - Classes end
  • Saturday July 19 - Housing check out (by 10 a.m.)

Program Includes:

  • Round-trip airfare (Group Flight; all students must arrive together; flexible student departure date; tickets reserved for participants)
  • 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
  • Cell Phone furnished (incoming calls free)
  • Free Internet in School Facilities in Florence
  • Lab Fees
  • Student Services Fees (library, gym, etc.)
  • Textbooks available in the school library
  • 15 meal plan units at Ganzo (student-operated restaurant)
  • Worldwide Medical Insurance (through Cal Poly Pomona)

Enrollment and Costs:

The program cost is $5,200 (approximately).

Download the application here.

Application Deadline: February 3, 2014

Note: Students must turn in $200 non-refundable deposit along with their application. Student should pick up a deposit slip and make their payment at the Cashier’s Office. The white & yellow copy of the deposit slip must be submitted to the International Center to be dated and signed as proof of payment.

Students may view the application process for short-term programs and download the following required forms to submit in with their application.

  • Copy of signed passport
  • One passport photo attached to their application
  • Independent Return Travel Form
  • Illegal Drug Use Policy Form
  • Conduct of Behavior Form
  • Trip Release Form
  • Release of Liability Form
  • Health Status Report Form – (follow instructions)

Financial Aid

Cal Poly Pomona's Study Abroad Program is dedicated to making international educational programs available to students. View the Financial Aid PDF

Additional costs:

  • Personal Spending Money
  • Most meals / food – Student housing includes a kitchen

Tentative Coursework Plan

All students take:

Cultural Introduction to Italy: (June 22 - July 19) 
(45 lecture hours + 45 field learning hours - 4 quarter credits )

Students in Italy

One week before semester/summer session with focus on Italian culture: Rome, Southern Tuscany, Versilia. The course consists of 3 hours of Italian culture with a language component per day, on-site teaching.

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.

Elective Courses (Probable Course Selection):

Students are requested to select one course from the following offered during the session. They are each 4-quarter credits (lecture hours, laboratory hours, projects) and are taken Monday July 1 to July 19 Mon. – Fri.

To review the classes and their dates and times, please visit the Apicius website directly.

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 I

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. Please do not bring your chef’s knives.

Tradition of Italian Food II

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. Please do not bring your chef’s knives.

Tuscany and Its Wines

The course will introduce students to the outstanding richness of Tuscan wine typologies focusing particularly on a presentation of the most important wine-growing 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

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

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:

  • Food in History. Origin and evolution of Italian cuisine from the Renaissance to the Contemporary cuisine.

  • Italian Regions: main characteristics (food, local traditions, geography, economy) of Northern, central and Southern regions.

  • History of local specialty products.

Dietetics and Nutrition in the Mediterranean

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

  • Apple Tatin
  • Panna Cotta with Pineapple, Mixed Berries, and Red Wine Sauce
  • Vanilla and Raspberry Baverian with Chocolate
  • Lemon Tart

2 Units

  • Filet of salted cod fish with a compote of sorrento lemons and leeks
  • Salmone and Avocado Tartare with sour cream and Toasted Brioche
  • Gnocchi Roman style with Bacon and Tomato Sauce
  • Pumpkin tortelini with aged parmigiana and sage butter and caramelized pumpkin
  • Herbed Chicken Thigh with mushrooms and Saffron Potato
  • Traditional Eggplant Parmigiana
  • Glazed chicken leg with roasted pumpkin and broccoli tart
  • Roasted quail with saffron potatoes and confit tomatoes
  • Stewed beef on a broccoli tart and seasonal vegetables
  • Seabass fillet with fennel and aromas

3 Units

  • Fettuccine pasta with Pea's and Calamari
  • Tagliatelle Stuffed with Sheep milk Ricotta and Swiss Chard
  • Fried mixed seafood
  • Calamari with Tomato and Spinach served with a Zucchini Souffle
  • Duck breast balsamic glazed with turnips and orange salad
  • Baby pig rack with honey and roasted carrots
  • Monkfish on a eggplant leaf with red cabbage and almond
  • Beef fillet with chianti and blueberries served with a quince jam

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