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.
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.
Local faculty teach most USAC courses; however, the following U.S. professors are also teaching as Visiting Professors.
Sanjay R. Sisodiya earned his PhD in Business Administration with a concentration in Marketing from Washington State University. He currently teaches introduction to marketing (marketing principles), new product development, pricing, retail marketing, and international marketing within the College of Business and Economics at the University of Idaho.
Dr. Ngwenya-Scoburgh, a native of South Africa and Swaziland, has over 15 years in academia. Her research interests include Cross- Cultural Management, Strategic Human Resource development, and International Business. Her passion is to promote workforce productivity that encourages global awareness and cultural diversity in organizations.
Elementary Italian I
Summer Session I (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 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 (Marketing; 400-level; 3 credits)
Foreign market operations; economic, ethics, cultural, history, legal, and political aspects of international markets and how they interact with the marketing mix. The course is intended to expand cultural diversity in a marketing and business context. Emphasis will be placed on analysis of the business environment within the European Union and Business-to-Business interactions in the European Union (including innovation, financial markets, exchange markets, etc.). Active participation is encouraged and questions are welcome.
International Strategic Management
Summer Session II (Management; 400-level; 3 credits)
This course will examine the core concepts and management challenges associated with entering global markets and maintaining global operations. Topics covered include comparative economic and political systems, regional trade blocs, forms of foreign business involvement, geographic strategies, and functional management of the global enterprise. The course will also address how managers of international business organizations can position themselves strategically with the understanding of the effects of sociocultural, demographic, economic, technological, and political-legal factors in the foreign trade environment in order to attain organizational objectives.
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.
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.
Summer Session I (Art History; 300-level; 1 credit)
This course will examine the birth of Renaissance art in Italy. It will explain the evolution of Italian painting and sculpture from the end of the thirteenth century with the innovative frescoes by Giotto and the antiquity inspired creations of Nicola Pisano in Tuscany, to the great changes in Florence with Donatello and Masaccio in the first half of the fifteenth century. Thanks to an accurate selection of the most important works of art of this period, students will be able to understand why the Renaissance period has been and is still considered as a key moment in the European art and culture. They will have the opportunity to experience first-hand what is covered in class thanks to two visits in Verona, the Castelvecchio museum and the Basilica of San Zeno.
Roman Art and Architecture: Verona and Veneto Region
Summer Session II (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;
Students-led seminaries and students’ presentations;
In-class group activities.
Museums and sites visits.