(Lodging and meals for local travel or cultural immersion not included)
Multiple experiential learning activities
Tuition and Expenses
Tuition and Program Fee (8 credits and 4 weeks in Europe) $4,950
Local Travel, Lodging, Meals, Misc. $ 900*
Cancelling participation in the program will incur the following Bursar charges (deposit is included).
Prior to March 20, 2019, $2000.00; March 21 – April 19, 2019, $3500.00; after April 19, 2019, $4950.00
Deposit: $650- To be Bursar charged upon application acceptance (non-refundable)
Program Fee: $825- to be Bursar charged the first week of February, March, April, and May, 2019
Tuition: $1,000- Charged automatically to your Bursar account the first week of June, 2019
March and April 2019: Required pre-trip readings and academic activities with OSU and Florence University of the Arts (FUA) faculty.
All students participate in
HTM 4090 International Hospitality Studies (2 credits) March - July 2019
International travel and cultural immersion planning with a focus on safety, communication, financial aspects, and experiential learning. Examination and immersion in Italian cuisine and culture at the local, regional, and national levels, daily life in Italy, and shopping at open air markets.
Cultural Introduction to Italy (3 credits) May 26 – June 2, 2019
Credit is earned at FUA and transferred back through the OSU Study Abroad as HTM 4093 (I).
Course provides understanding of Italian history, art, architecture, food, religion, travel / tourism, and culture. This course begins in Rome and visits multiple locations along the western Italian coast including Caprarola, Capalbio, Versilia, Viareggio, the Cinque Terre region and ends in Florence.
Select one course from the list below based on your interest, all courses taught by FUA faculty
Credit is earned at FUA and transferred back through the OSU Study Abroad for the majority of courses as HTM 4193 (I). Contact Billy Ryan for transfer credit details.
Each course is 3 credits and offered June 3 - June 20, 2019
Tuscany and its Wines
This course presents an introduction to Tuscan wine typologies focusing on winegrowing areas, sociological, cultural, historical events that influenced the Tuscan wine civilization. Participants will evaluate wine including assessing a wine’s color, aroma, flavor, body, finish, and overall quality.
Food, Culture and Society in Italy
Italian food traditions, society, and culture including the relationships between Italian traditions, folklore and contemporary Italian society are studied. Activities include festivals, food, tourism, and economy, and the influence of foreign civilizations.
The Italian Food Industry: From Farm to Table
Sustainable food systems are an essential component in the education of an ethically minded food industry learner. The course includes the study of food as an expression of local territories through analyzing the production of food (fish, meat, dairy, fruit, vegetables, and grains), sustainability and distribution.
Food, Health and Wellness in Italy
This course will provide students with a complete overview of how food can be the basis of wellness, along with the practice of a positive lifestyle through cultural understanding and integration with the local community. Emphasis will be placed on seasonality, whole foods, and freshness, and contemporary innovations and traditional customs will be analyzed for the production of dishes and snacks that are both tasty and healthy.
Lifetime Nutrition, Wellness, Physical Activity
This course offers a comprehensive approach to wellness, nutrition and fitness from a lifetime perspective. Theoretical concepts of how dietary and fitness needs are correlated to mental health and adapt according life-stages will be addressed with a comparative focus on the Italian and Mediterranean approach. Experiential learning in nutrition labs for healthy diets and the back of the house at a spa are integral parts of this course.
The Art of the Italian Family Business
The course will explore the evolution, characteristics, and significance of Italian family firms and also analyze the changes and trends in Italian family businesses over the centuries, how a 2,000-year-old system is reacting to an age of increasing European unity and integration, mass immigration to Italy, and globalization and competition with China and India. Site visits to family enterprises in and around Florence and experiential learning in the front of the house at a bed and breakfast are integral parts of this course.
Special Event Management
This course examines all aspects of special event management and provides a comprehensive study of the special events industry focused on emphasizing the dynamics of the creative process critical to those events. Special attention is given to the use of new digital tools and social media. Coursework is tailored for students who already have studied the basics of event management and includes experiential learning in FUA’s teaching restaurant.
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 interact with selected professionals who are successfully running their restaurant businesses in Florence. Site visits to local restaurants and experiential learning in FUA’s teaching restaurant are included.
Students are responsible for reserving and paying for their own airfare. If you choose to arrive before the program start date or leave after the program end date you will be on your own for transportation to and from the airport as well as for additional accommodation arrangements and costs. Flight information for the faculty will be shared.
IF YOU DO NOT HAVE A VALID PASSPORT PLEASE APPLY NOW! Your passport is not valid if the expiration date is within 6 months of your RETURN to the United States in summer 2019.