Italian Gastronomy
The Italian Gastronomy Certificate’s primary goal is to deepen the understanding of the art of Italian culinary tradition through historical and cultural contexts.
The Program enables students to acquire not only their culinary skills but vital skills such as menu planning, food preparation, food preservation, and safety instruction. Students learn to identify food trends through critical analysis of socio-economic factors, study the multi-faceted meaning of food in Italian culture, and develop the basics of food-wine pairings.
Depending on the chosen track, the Certificate can be tailored towards a more artistic or practical study.
Facilities provide students with a state-of-the-art kitchen equipped with innovative appliances (magnetic induction cooktops, utensils, and appliances, tablets to follow the chef’s instructions on direct video), a computer lab, and a continuously updated library of books and periodicals.
CORE COURSES
• Italian Identity Across Food and Culture – 3 credits/45 hours
IGC/ANT 198 F
• Current Trends in Italian Cuisine – 3 credits/45 hours
IGC 220 F
• Italian Food and Culture: Pairing Food and Wine – 3 credits/45 hours
IGC 245 F
TRACK COURSES
Students are required to choose two courses from the following:
• Not Just Italian Food: Culinary and Cultural Traditions – 3 credits/45 hours
IGC 160 F
• Food Photography – 3 credits/90 hours
IGC/PHO 234 F
• From History to the Kitchen: Savors and Tradition – 3 credits/45 hours
IGC/ANT 250 F
• Italian Language – 3 credits/45 hours
Course descriptions are available in the Academic Catalog.
FACILITIES
– State-of-the-Art kitchen equipped with innovative appliances
(magnetic induction cooktops, utensils and appliances, tablets to follow the chef’s instructions on direct video)
– Computer lab
– Updated library of books and magazines
