Saint Louis adopts and currently applies the CFU (Credito Formativo Universitario) Italian system which correspond to the ECTS (European Credit Transfer System): 1 CFU = 1 ECTS.

In both systems each credit is the equivalent of a 25 hours workload, and each academic year correspond to 60 credits (1,500 workload hours).

The methodology applied to establish the workload associated to each course unit was elaborated through a team of experienced Didactic Coordinators of the Institution, that considered the required learning and skill outcome for each subject, summing up the necessary lesson hours and the study hours to properly achieve the level.

The allocation of credits for our students coming from Abroad (being them Erasmus students or International Students continuing their studies in Saint Louis) will be carried out on the basis of a transparency and fair recognition policy, basing the credit recognition on the actual learning outcome and on the workload: study hours + lesson hours / 25 hours = credits.

To enhance this policy of total transparency, Saint Louis also uses some important recognition tools:
Learning Agreement, Transcript of Records, Grading Tables, Diploma Supplement.

Each single International incoming student will be singularly followed while he/she obtains and fills in all these certifications by the International Office, that will also help him/her in his/her own entire path at Saint Louis and in Rome.



Saint Louis applies the Italian University and Academic Marks, based on a number range going from 18 to 30 cum laude:
under 18: fail
18 to 23: sufficient
24 to 27: satisfactory/good
27 to 28: good/very good
29 to 30: very good/excellent
30 cum laude: outstanding



To make the Marks and the Grading System more understandable at International Level, Saint Louis developed Grading Tables, based on the occurrence percentage of each mark in each Academic Course.

Such Grading Tables have also been inserted in the Egracons System, a brand news Platform for the International Grades Conversion.

For further information: