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Imagine being able to create a delicious three course meal of traditional Tuscan recipes - perhaps bruschetta, ravioli from scratch and Steak Florentine. Even better, imagine having an appreciation for wine that would enable you to select the perfect wine to complement the meal. And let's not forget the perfect cup of expresso with tiramisu.

Now in its sixth year, the Food and Wine of Italy program enables students to gain this expertise at the Apicius International School of Hospitality in Florence, Italy. Students experience hands-on-training in a Tuscan kitchen, study and taste the wines of Italy, and will train in front and back of the house operations at Ganzo, a student-operated resturant in the city center.  Excursions to view the production of regional specialties such as parmesan cheese and balsamic vinegar augment the curriculum, along with visits to the best food markets and culinary establishments in Florence (gelato and chocolate shops, quirky Panini restaurants, to-die-for bakeries, and intimate wine bars). Time also is built into the schedule for walking tours and museum visits to allow students to soak up the extraordinary art, history, and culture that lend to Florence its special ambiance. This year WSU's executive chef Jamie Callison will coordinate logistics on-site and the Graduation Feast showcasing student accomplishments.

Courses: 
HBM 497: Food and Beverage Op. Mgt. (1 Credit)
HBM 258 or 458: Traditional Italian Cuisine (3 Credits)
HBM 497: Wine Appreciation (3 Credits)
Elective: Italian Language (2 Credits)
HBM 298 or 498: Internship (1 Credit)