Food, Culture, and Society in Italy

Explore Italy’s cuisine and hospitality while traveling in Tuscany. Take classes with professional chefs at APICIUS Culinary Institute and visit local restaurants, farms, and vineyards.

Learn how region and culture impact Italian cuisine and farm-to-market concepts in the Italian food industry. Pick up techniques in preparing and presenting a traditional Italian meal from experts on the ground.

Dr. Lambert says: “Known as the ‘Bread Basket’ and ‘Fruit Bowl’ of Italy, learn how region and culture impact Italian cuisine. The entire region has a reputation as an impressive place for a gastronomic experience.”

Program Highlights
Program cost
$4,850
Dates of program
May 27 - June 24
Location
Florence, Italy
Course credit

6 hours of FCS 595

Prerequisites
Junior standing or above
Grading system
ABCDF scale
Program type
Short-term faculty led
Housing
Hotels
Housing move-in day in Florence is May 27; check out is the morning of June 17
Faculty members
Dr. Laurel Lambert and Candis Varnell
Qualifications
18 years old, minimum GPA of 2.5, and good academic and disciplinary standing at UM
Program price includes
Tuition, housing, program-sponsored excursions, and international health insurance
Program prices DOES NOT include
UM Study Abroad Application Fee, meals, airfare, personal spending money, and passport fees.
Study Abroad Advisor
Vanessa Cook
 
Application
To apply for this program students must submit the following:
Application deadline

Scholarship: March 19

For more information about scholarships click here.

Final: April 3