^{Carson College of Business} _Italy

Study Abroad:
Italy

Food and Wine in Italy

Do you have an interest in Italian gastronomy? Imagine being able to create a delicious meal of traditional Tuscan recipes … serving wine using traditional Italian techniques … experiencing innovations in coffee and tea service, cuisine, mixology and winery practices. This program will enable you to gain this expertise at the Apicius International School of Hospitality (Florence, Italy).

Florence, Italy

Program overview

Places of study: Florence, Italy

Dates: May 20 – June 24, 2022

Course credit: Florence University of the Arts courses, 9 credits mandatory*

Courses offered:
Students will take HBM 496, and choose 2 additional courses from the following:

HBM 158 HBM 258 HBM 298

HBM 301 HBM 358 HBM 458

HBM 496 HBM 498 HBM 350

MKTG 360 MKTG 496 ENTRP 490

Italian 101 COMMSTAT 380

Expenses (excluding air, WSU tuition & fees): TBD (+ WSU full time tuition)

Scholarships available?: Yes, plus HBM department Scholarships

Financial aid applies?: Yes

Director: Jamie Callison, jcallison@wsu.edu

Additional Faculty:

Tony Thompson

Locations courses, and prices are subject to change.

* Students have the possibility to extend their stay in Florence for either 3 or 6 weeks, taking an additional 3-6 credits

Program Highlights

Rome
Cinque Terre

Faculty Dinner With Chef Jamie Callison in Italy

I want to study abroad, but…

Language and culture

Information Sessions

Coming Soon

To apply

Application deadline for the program and scholarships: February 1, 2022
Carson College of Business Study Abroad Scholarship deadline: January 10, 2022
Apply online or visit International Programs Global Learning in Bryan 105

Find out more

Questions? Concerns?

Contact Courtney Anne Jackson, courtney.a.jackson@wsu.edu, Todd Hall 101 B

Appointments can be made via the Carson Center virtual front desk:
M-F from 1 – 4 p.m. on Zoom or by e-mailing the Carson Center at carsoncenter@wsu.edu

Student Testimonials

“Prior to leaving my knowledge on cooking was extremely minimal. Like frozen dinner minimal. Through the amazing culinary examples and a group project, I learned so much. Now I love to cook and try to remake some of the dishes from abroad. My biggest takeaway was learning how to travel. How to deal with culture shock, learning transportation as well as booking flights. There are many other skills I acquired but these are a few. It has given me the confidence to travel on my own.”

— Kyleigh Herrera, Hospitality Business Management major, Rome, Italy, Summer 2019