Student Semester Abroad

SSA 201 (0-0-3)

Italian Food & Culture

This course provides students the opportunity to study the cuisine and culture of Italy while immersed in various regions. Docent-led cultural tours could include, but not be limited to, Rome, Venice, Trieste, and Cinque Terre. This is accomplished through a 17-day travel study to Italy highlighted by lecture and hands-on instruction from culinary professionals in various sectors of food production including chefs, vintners, and farmers; and producers of cheese, olive oil, balsamic vinegar, and cured meats. The general focus is studying and working with key ingredients that are local to the areas included in the study and that make the Italian cuisine known worldwide. These could include ingredients such as coffee, charcuterie, cheeses, pasta, wine, olive oil, balsamic vinegar, pizza, seafood, and other regional specialties. Additionally, students are required to have a School of Hotel, Culinary Arts, and Tourism approved uniform to participate in class. Note: This course satisfies the SUNY General Education Information Literacy category only for the Culinary Arts A.O.S. program. 
PR: HOT 119, HOT 111, TAT 121, 2.0 GPA, and permission of the School of Hotel, Culinary Arts, and Tourism