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Guide to Culinary Arts Programs & Career Cooking Schools

Apicius - The Culinary Institute of Florence on Culinary Arts Programs & Career Cooking Schools
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Apicius - The Culinary Institute of Florence Return to search results APL International Cooking Schools
 
Apicius - The Culinary Institute of Florence
       
Website www.apicius.it
Year Established 1973
Program Description 1-2yr career programs in food & wine studies (culinary, baking, wine, wellness) and hospitality (event management, spa management, real estate, hospitality). Master-level programs open to graduates and working professionals. BA programs also available.
Program Length from 11 weeks to 4 years
Group Size or S:T Ratio 12:1/18:1
Program Focus Baking, Confectionery, Wine, Italian
Faculty Faculty members come directly from the industry, and students have the opportunity to learn from professional chefs, sommeliers, nutritionists, and wellness experts. All instructors are fully vetted for both professional and academic backgrounds.
Costs Tuition about € 7500 for a year. Apicius is the culinary division of Florence University of the Arts - The American University of Florence. For details regarding enrollment in our academic programs, the FUA-AUF Admissions Office may be contacted.
Global Locations Florence, Italy
Months Year round
Sponsor's Calendar Link fua.it/Utility/academic-calendar-detail.html#sem1718
Sponsor's Facebook Page www.facebook.com/ApiciusFlorence
Contact Apicius Admissions
Admissions Office
Apicius - The Culinary Institute of Florence
Via Ricasoli 21
Florence, 50129
Italy
Phone: (39) 0552658135
Fax: (+39) 055213114
E-Mail:
 
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Boston University's Culinary Arts Program in cookingcareer
Boston University's Culinary Arts Program
Boston University’s Metropolitan College Programs in Food & Wine put you face-to-face with some of the most talented chefs, wine experts, and food industry veterans from Boston and beyond. In addition, you’ll find professional certificate programs offering in-depth, hands-on knowledge to prepare you for the high standards and demands of the food profession.

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