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graduate 9 week summer program www.palazziflorence.com summer2012 at apicius apprenticeship in the restaurant industry apicius fast divaideas squolafua

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summer 2012 9-week program dates arrival orientation classes start classes end checkout or arrival orientation classes start classes end checkout credit load 12 total credits sunday june 3 monday june 4 tuesday june 5 friday august 3 saturday august 4 sunday may 13 monday may 14 tuesday may 15 friday july 13 saturday july 14 graduate apprenticeship in the restaurant industry classes held monday through friday apprenticeship hours are also held on weekends program details the summer post graduate apprenticeship program prepares students for supervisory and management positions in the world s largest and fastest growing industry the florence experience is a unique opportunity that is open only to a limited number of students who already possess a professional and advanced educational training in the culinary field courses emphasize practical and management skills through a combination of theoretical classes experiential learning practical labs and field studies led by professors with extensive industry experience the overall program is divided into 4 concentrations focusing on food beverage service food preparation culinary management and special event management catering all classes and labs will take place at ganzo the non-profit cultural association and restaurant-club operated by apicius students please see below for further information on admissions and courses detailed information on admissions course descriptions and program duration are located in the application form and course catalogue program includes admission requirements students who have successfully completed the apicius master in italian cuisine or the 2-year associate certificate in culinary arts or hospitality are automatically accepted applicants from other institutions who have not completed the above requirements must meet the following requirement bachelor s degree in hospitality management or must have been employed in a commercial or institutional kitchen for at least one year prior to the commencement of the program for tuition costs information on housing and other requests for information please contact info@apicius.it

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concentration 1 food beverage service management dining room service management operations bl hp dr 591 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 food and wine pairing wine service fw we fw 461 6 semester credits 30 lecture hours 300 hours field apprenticeship students will perform and operate firsthand wine and food pairing along with wine service at ganzo the non-profit cultural association and restaurant-club operated by apicius students 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 concentration 2 food preparation italian Á la carte cuisine fw ca lc 683 6 semester credits 30 lecture hours 300 hours field apprenticeship the course provides the student with the opportunity to work 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 italian style restaurant preparation techniques fw ca is 684 6 semester credits 30 lecture hours 300 hours field apprenticeship 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 for ganzo the non-profit cultural association and restaurant-club operated by apicius students 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 concentration 3 culinary management restaurant management traineeship bl hp dr 592 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 successful culinary management bl hp cm 593 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 beverage operations and purchasing inventory 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 concentration 4 special event management catering the italian chef s table fw ca ct 689 6 semester credits 30 lecture hours 300 hours field apprenticeship this 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 ganzo restaurant-club at the end of the 10-week apprenticeship emphasis will be placed upon 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 balance that exists between dreams ideas and customer satisfaction special event planning and catering management bl hp ep 594 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.

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