Verona, Italy
USAC
1-866-404-USAC1-775-784-65691-775-784-6010studyabroad@usac.unr.edu

Course Information

Verona, Italy | 2018-19 Yearlong

Studying abroad can be a more meaningful and invigorating learning experience than at home—both inside and outside of the classroom. You may be more curious and alert than you usually are so use this heightened energy to enhance your studies as well as your cultural and geographical explorations. You may also encounter different teaching styles and course processes; be prepared to adapt and to learn.

Academics

You will enroll in 12 to 18 credits per semester comprised of Italian language study plus electives in business, fashion, management, hospitality, and Italian studies. Course availability is contingent upon student enrollment and is subject to change.

Italian Language Studies

All students are required to spend the beginning of the fall and spring semesters taking an intensive six-week Italian language course, which allows for rapid acquisition of language and culture. Language courses generally have a maximum enrollment of 15 students each, but may vary by level. All language courses focus on the skills of speaking, reading, writing, and listening. You may choose one of the following courses:

  • Elementary Italian I (ITAL, 100-level, 4 credits, intensive period)
  • Intermediate Italian I (ITAL, 200-level, 3 credits, intensive period) Prerequisite: two semesters of college Italian or Elementary Italian II.
  • Italian Composition I (ITAL, 300-level, 3 credits, intensive period) Prerequisite: four semesters of college Italian or Intermediate Italian II.

After the intensive period, students have the option to take one additional language course and/or Italian Conversation. You may choose from the following:

International Management, Business and Italian Studies

Taught in English
The following courses are designed to familiarize you with the region, International Management, Business and Italian Studies as well as provide a multi-disciplinary approach to your studies.

Fall Semester

Spring Semester

Internships

USAC internships are rich resources for your academic and professional development. They are considered courses and count as part of your credit load. Students will be working in an authentic local environment, with exposure to the Italian language. Italian language ability is very helpful, but not necessary to complete an internship. Interns earn credits but no financial compensation. The schedule and the number of work hours will be determined by the schedule of USAC courses. Internship credit(s) are only offered in addition to the minimum 12-credit load.

Placement is not guaranteed by USAC, rather it will be determined by your application and supporting materials and an interview with the internship sponsor on site.

Eligibility: enrollment in Verona program, a minimum GPA of 3.0 on a 4.0 scale, and junior standing at the time of the internship. A refundable fee of $100 is charged and returned upon successful completion of the internship.

US Professors

Local faculty teach most USAC courses; however, the following US professors are also teaching as Visiting Professors.

Spring Semester:

Dr. Rebecca Miles | University of Arkansas

Courses offered:

Dr. Rebecca Miles is a traveler, student, teacher, mother, reader, gardener, writer, photographer, and former corporate executive. She is currently a clinical professor of marketing at the University of Arkansas. Prior to teaching, she worked for AIG, Enron, Accenture (where she worked with ExxonMobil), and Tyson Foods.

Course Descriptions

Business Communications

Spring (300-level; 3 credits)

Principles and practices that develop writing and communication skills for professional writing, speaking and document design for traditional and new media (letters of inquiry and application, resumes, email practices, social media, PowerPoint etc.)

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Consumer Retail Marketing

Spring (Marketing; 300-level; 3 credits)

An introduction to marketing concepts and practices as applied to the retail consumer environment. Focuses on the positioning and management of products, promotion, distribution, pricing, and store environments from retailer and supplier perspectives. Upon completion of the course, students should be able to (1) apply basic marketing concepts, (2) understand marketing plans for retail products, and (3) identify illustrative examples of course content in existing retail stores, and (4) describe how global events and economies affect retail marketing. Local retailers are used to illustrate concepts and practices taught in the course.

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Elementary Italian I

Fall (Italian; 100-level; 4 credits)
Spring (Italian; 100-level; 4 credits)

Introduction to the language through the development of language skills and through structural analysis. The fundamentals of grammar (all verb tenses), vocabulary, and useful expressions are studied. The objective of these courses is to build reading, writing, listening, and above all, speaking skills.

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Elementary Italian II

Fall (Italian; 100-level; 4 credits)
Spring (Italian; 100-level; 4 credits)

Introduction to the language through the development of language skills and through structural analysis. The fundamentals of grammar (all verb tenses), vocabulary, and useful expressions are studied. The objective of these courses is to build reading, writing, listening, and above all, speaking skills. Prerequisite: one semester of college Italian.

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Event Management

Fall (Tourism / Hospitality; 400-level; 3 credits)

Students will be introduced to the fundamental aspects of organising an event from start, to event operations to successful completion. Event Management is a course designed to familiarize students with an overview of the meetings, incentives, conventions, and exhibitions industry. The course explores the different roles of the organizations and people involved in the businesses that comprise the event industry.

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Fashion Marketing and Merchandising

Fall (Marketing; 300-level; 3 credits)

In the first part the course focuses on the basics of business, marketing, management and communication in the fashion sector, also considering its cultural and creative aspects. It looks at the global trends and how creative thinking can become business.

The second part is already at a management level: here students will understand how companies produce, merchandise, distribute and communicate a fashion product....communication skills, brand management skills, art directing skills such as setting a trend, building up a brand persona and connecting through style...as well as creating a sense of leadership

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Food and Culture

Fall (Nutrition; 300-level; 3 credits)
Spring (Nutrition; 300-level; 3 credits)

This course explores connections between the food people eat and how it supports, or helps define, cultural identity. This includes consideration of how food choices are determined, what ‘good’ food means, and how food production, preparation and consumption contribute to and reflect cultural identity. The course seeks to provide students with theoretical and empirical tools to understand and evaluate food systems at local and global levels.

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Innovation and Creativity in Marketing

Spring (Marketing; 300-level; 3 credits)

Successful businesses—and successful people—use creativity and innovation to identify and maintain a competitive advantage. In this course, you will be exposed to perspectives from marketing, economics, art, and science to understand the fundamental nature of innovation and creativity and how to create and nurture both in a marketing organization, as well as how to nurture both in your personal and professional life.

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Intercultural Communication

Fall (Speech Communications; 300-level; 3 credits)

The purpose of this course is to develop the skills necessary to build and maintain positive communication and relationships across cultures. Students will explore the definition, nature and manifestation of culture while examining their own values, traditions and beliefs. Through active in-class and out-of-class activities, students will learn about the similarities and differences in communication behaviors and explore language usage, nonverbal style, and perceptions in order to see how they influence face-to-face communication between individuals of different cultures in the United States, Europe and the rest of the world. Course Benefits: Knowledge about diverse communication and observation practices will enhance your ability to study, work and live in any culture of the world. Taught in English.

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Intermediate Italian I

Fall (Italian; 200-level; 3 credits)
Spring (Italian; 200-level; 3 credits)

Intended to further develop Italian language skills, both oral and written. Conversation, reading, and writing focus on culture and modern literature. Particular emphasis on oral skills. Prerequisite: two semesters of college Italian.

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Intermediate Italian II

Fall (Italian; 200-level; 3 credits)
Spring (Italian; 200-level; 3 credits)

Intended to further develop Italian language skills, both oral and written. Conversation, reading, and writing focus on culture and modern literature. Particular emphasis on oral skills. Prerequisite: three semesters of college Italian.

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International Finance

Fall (Finance, International Business; 400-level; 3 credits)
Spring (Finance, International Business; 400-level; 3 credits)

International Finance is a course about the realities of doing business in a multinational environment. Analytical emphasis is placed on understanding the current global financial environment faced by multinational firms. Students and professors engage in analytical discussions regarding international finance processes, systems, strategies, and risk management in order to arrive at the core of the most important elements and actions necessary to successfully manage the financial operations of multinational firms. Topics to be discussed will include foreign exchange markets, international financial markets, international banking, currency derivative markets, risk management & investment decisions in the global marketplace This course is offered as a guided learning/experiential course through USAC Turin. Every student is expected to complete a series of reading, research, and writing assignments and actively participate in discussions of “real world financial analysis”.

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International Marketing

Fall (International Business, Marketing; 400-level; 3 credits)
Spring (International Business, Marketing; 400-level; 3 credits)

A study of all aspects of marketing unique to international business. This course examines the impact of cultures, ethics, history, politics, and the law on marketing practice in the globalized economy. It also provides knowledge of tools for cultural analysis and discusses issues related to culture, the economy, and all other environmental variables that affect global business. A better understanding of cultural diversity is essential for successful international business, and this course provides a comprehensive perspective. Prerequisite: lower level Business core. Taught in English.

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Introduction to Non-Profit Management

Spring (200-level; 3 credits)

Description not available at this time.

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Italian Composition I

Spring (Italian; 300-level; 3 credits)

Designed to continue expanding accuracy in writing Italian. Covers syntax and idiomatic usage. Prerequisite: four semesters of college Italian.

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Italian Composition II

Spring (Italian; 300-level; 3 credits)

Designed to continue expanding accuracy in writing Italian. Covers syntax and idiomatic usage. Prerequisite: five semesters of college Italian.

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Italian Conversation

Spring (Italian; 300-level; 3 credits)

This course facilitates the acquisition of language necessary to express oneself in daily situations as well as in more difficult contexts. Functionally oriented conversational themes and related vocabulary and phraseology will be introduced for discussion and intensive practice.

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Italian Cuisine

Fall (Nutrition; 200-level; 1 credit)
Spring (Nutrition; 200-level; 1 credit)

Students are given the opportunity to learn, observe and participate first-hand in the art of preparing Italian foods and to study the relationship between food and culture.

This course is based on the principle that cooking is a way to learn the culture and learning the culture is a way to better appreciate the cooking. The course has both a theoretical and a practical side.

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Italian Culture

Fall (Anthropology, Italian; 200-level; 3 credits)
Spring (Anthropology, Italian; 200-level; 3 credits)

This course analyzes various aspects of Italian culture through lectures, readings, discussions, and observation research projects. The main course objectives are to develop an understanding of contemporary Italy, encompassing its recent history, regional differences, social institutions, and contemporary issues. Students will be asked to reflect on their cultural upbringings and beliefs, and to share their Italian culture experiences in class. Particular attention will be given to breaking down commonly held stereotypes and revealing the realities of contemporary Italian life.

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Italian Fashion Business Field Study

Spring (200-level; 1 credit)

This field study course is designed to provide students an academic and cultural experience of visiting and learning from fashion businesses in Verona, Milan and other cities. The field study will introduce the student to the fashion industry including the fundamentals of fashion marketing and types of businesses involved in the industry.

This course is designed to provide students interested in the fashion industry understanding between the essential connections of:

• Brand development

• Creativity and innovation

• Competition and how to effectively navigate

The students will have the opportunity to learn about this topics mainly visiting local shops, international fashion fairs (like MILAN FASHION WEEK), by visiting fashion companies in order to understand their processes, branding, marketing, sales and market opportunities and challenges, etc…

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Italian Food and Wine Business Field Study

Fall (General Business; 200-level; 1 credit)

The Italian Food and Wine Business Field Study focuses on the understanding, management, promotion and protection of high-value food products including wine. The internationally-recognized Italian food production system is analyzed as a model for defining and characterizing the individual elements that contribute to the unique value of food products, inextricably linked to place of origin through historical, social and cultural ties (terroir).

Thanks to the multi-disciplinary approach you will develop capabilities and skills necessary to manage the complex system of high-value foods and wines, whose quality is profoundly linked to the traditions and places of origin.

You will understand the multi-faceted characteristics that distinguish these foods from others in the marketplace and that can be exploited in product valorization and consumer information strategies. To this aim, you will study how high quality food and wine are produced, their link with the terroir, their sensory and nutritional properties, and how they are protected and can be valorized in the market.

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Operations Management

Fall (Management; 300-level; 3 credits)

The goal of this course is to provide the student with an overview of the concepts and techniques of Operations Management across all activities of an organization and for all types of processes. Basic methods of analysis to support decision-making will be presented. On completion of the course, the student should be able to identify appropriate analytical techniques for given decisions, perform basic quantitative analyses using these methods, and make basic judgements regarding effective management of operations in manufacturing and service environments. Prerequisite: lower level Business core. Taught in English.

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Renaissance Art and Architecture

Fall (300-level; 3 credits)

Description not available at this time.

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Roman Art and Architecture: Verona and Veneto Region

Spring (Architecture, Art; 400-level; 3 credits)

A History of Roman art and architecture: styles, techniques, materials and methods, from the Etruscan Rome, through the Republic, the Age of Augustus, the Empire and the late ‘decadence’, including art and architecture of the Provinces.

Method: Illustrated lectures and site visits. Classes and lectures will be held in English.

Teaching methods include:

 Lectures and class discussion;

 Assigned readings and class discussion;

 Web researches;

 Videos;

 Students-led seminaries and students’ presentations;

 In-class group activities.

 Museums and sites visits.

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