Italian Gastronomy
The Italian Gastronomy Certificate is designed to introduce students to the art of Italian culinary tradition through historical and cultural contexts.
The program enables students to develop not only their culinary skills but also essential competencies such as menu planning, food preparation, food preservation, and safety instruction. Through critical analysis of socio-economic factors, students learn to identify food trends, explore the multi-faceted significance of food in Italian culture, and develop foundational knowledge of food and wine pairings.
Depending on the chosen track, the certificate can be tailored toward a more artistic or practical focus.
Facilities include a state-of-the-art kitchen equipped with innovative appliances (magnetic induction cooktops, utensils and appliances, tablets to follow the chef’s instructions via direct video), a computer lab, and a continuously updated library of books and periodicals.
The program has no prerequisites and is designed for beginners as well as those looking to deepen their understanding of Italian gastronomy from a comprehensive perspective.
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
