Course Information: 2018 Summer Sessions I & II
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.
You will enroll in three to six credits during Session I and three to four credits during Session II. At least one 3-credit course is required each summer session. Course availability is contingent upon student interest and enrollment and is subject to change. Please visit the USAC website for complete course descriptions and prerequisites.
Italian Language Studies
Summer language courses are intensive, with one to five credits of Italian taught each session. Language courses generally have a maximum enrollment of 15 students each.
Session I and Session II
International Business, Communication, Tourism, and Italian Studies
Taught in English
The following courses offer a wide range of subject matter to provide a multi-disciplinary perspective to your studies.
- Food and Beverage Tourism (HOSP/MGT, 300-level, 3 credits)
- Intercultural Communication (COM, 300-level, 3 credits)
- International Marketing (BUS/MKT, 400-level, 3 credits)
- Italian Cuisine (NUTR, 200-level, 1 credit) This course has an additional fee for materials.
- Operations Management (BUS/MGT/SCM, 300-level, 3 credits)
- Roman Art and Architecture: Verona and Veneto Region (ART/ARCH/HP, 400-level, 1 credit)
To request a course syllabus: firstname.lastname@example.org
Local faculty teach most USAC courses; however, the following U.S. professors are also teaching as Visiting Professors.
Dr. Matthew Stone | California State University, Chico
Matthew Stone, PhD, CMP is a professor at California State University, Chico. His research focuses on tourism, and he has conducted international research for the World Food Travel Association. Prior to teaching, he spent 12 years in hotel management, including as director of sales & marketing. His passion is travel.
Dr. James Mitchell | Salve Regina University
James G. Mitchell, Ph.D. is a professor of French, Italian and Linguistics at Salve Regina University. His research focuses on second language acquisition and popular linguistics, including the use of second languages and the portrayal of second language speakers on American television. He enjoys tennis, travel, and television.
Prof. Kristin Minetti | California State University, Chico
Kristin Minetti has her BS from CSU, Chico and her MBA from WSU. Her passion for travel stems from her own experience studying abroad through USAC. She has worked in Advertising, Retail Management and is now Marketing Faculty at CSU, Chico. She is an Adviser to various student organizations and enjoys helping students develop.
Elementary Italian I
Summer Session I (Italian; 100-level; 4 credits)
Summer Session II (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.
Food and Beverage Tourism
Summer Session I (Management, Tourism / Hospitality; 300-level; 3 credits)
A cross-disciplinary exploration of the role of food and beverage in tourism, including motivation for food/culinary tourism, cultural aspects of food tourism, marketing and branding of food tourism, and development of food and beverage attractions. Students will explore, investigate, and critique culinary tourism offerings in the local area.
Food and Culture
Summer Session II (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.
Summer Session I (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.
Summer Session I (Italian; 200-level; 3 credits)
Summer Session II (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.
Summer Session I (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.
International Retail Marketing: Drives Sales All Over the World!
Summer Session II (Marketing; 400-level; 3 credits)
This course covers the essentials of retail management; market segmentation and market research for retail operations, buying and pricing functions, inventory control, budgeting, nature of change, employee management, online retailing, and customer service. The course will explore these topics in regards to the US but also how they differ on an international level. There will be an emphasis on local products, fashion /food/wine and how sales are different in the local economy where the course is taught. It includes walking field trips to local retailers to assess similarities and differences in the retail environment.
Introduction to Italian Language I
Summer Session I (Italian; 100-level; 1 credit)
Summer Session II (Italian; 100-level; 1 credit)
Description not available at this time.
Italian Composition I
Summer Session I (Italian; 300-level; 3 credits)
Summer Session II (Italian; 300-level; 3 credits)
Designed to continue expanding accuracy in writing Italian. Covers syntax and idiomatic usage. Prerequisite: four semesters of college Italian.
Summer Session I (Nutrition; 200-level; 1 credit)
Summer Session II (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. Not recommended for students on a gluten-free diet.
Summer Session I (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.
Roman Art and Architecture: Verona and Veneto Region
Summer Session I (Architecture, Art; 400-level; 1 credit)
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;
Students-led seminaries and students’ presentations;
In-class group activities;
Museums and sites visits.