The Florence internship is a student work placement that aims to provide students from all disciplines and majors with the intellectual, professional, and personal skills that will enable them to function well in a culturally diverse working environment in all key job sectors. All internships are supervised by faculty, and all 3 credit internships last a minimum 6 weeks in length and are carried out part time Monday to Wednesday or equivalent. Each student will also complete 3 assessments throughout the internship, namely: keeping a written journal of their experience, completing an industry review, and preparing an internship portfolio. These assessments have been designed to help the student reflect on the skills they are learning and the benefits gained from the internship experience, and also to help them determine if their current career goals are the correct fit for them. During the internship, the staff of the Internship Office and a faculty supervisor work closely with each student to ensure that the placement is a successful one. Students’ final grades are based on several factors including, written assignments and a report from their workplace supervisor which is taken into consideration.

Assessment is based on all the above criteria. Grades of A to F with pluses and minuses in accordance with the University grading policy are assigned and recorded on your Richmond transcript.

Seminars and interviews are conducted to prepare students to:

• analyze skills, interests and abilities
• establish appropriate objectives
• interview in a professional setting
• respond appropriately to situations in the workplace
• develop communication skills
• work in an international environment
• focus on career options

According to anthropologist Jon Holtzman, the tastes and flavors of a country’s traditional table are a meaningful representation of its collective memory. This course examines the geography, history and culture of Italian regional dishes that have brought Italy worldwide renown. The course looks at regional gastronomic traditions and their origins, including differences in how food is prepared, the representation of Italian food practices in media and cinema, food symbolism in Italian culture, food ethics and sustainable agriculture, with an examination of today’s fast and slow food traditions. A visit to a wine and olive oil farm in Tuscany will give a practical illustration of how resources are linked to food practices.