Verona, Italy
USAC
1-866-404-USAC 1-775-784-6569 1-775-784-6010 studyabroad@usac.edu

Verona Courses - 2021 Spring

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 Business, Tourism, and Italian Studies

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

Fall Semester

Spring Semester

To request a course syllabus: syllabus@usac.edu

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 $200 is charged and returned upon successful completion of the internship.

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.)

Back to Top

Comparative Economic Systems

Spring (Economics; 300-level; 3 credits)

Description not available at this time.

Back to Top

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.

Back to Top

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.

Back to Top

Event Management

Fall (General Business, Management; 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.

Back to Top

Fashion Marketing and Merchandising

Fall (General Business, 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

Back to Top

Food and Culture

Fall (Anthropology, Nutrition; 300-level; 3 credits)
Spring (Anthropology, 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.

Back to Top

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.

Back to Top

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.

Back to Top

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.

Back to Top

International Marketing

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

This course offers a study of all aspects of marketing unique to international business. We will examine 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.

Back to Top

International Sports Business

Spring (General Business; 300-level; 3 credits)

The course focuses on the new challenges and possibilities globalization brought into the world of sport and sport business. Special attention will be paid the commercial management of sport events and organizations. The course will also discuss, as essential aspects of international sports management: sponsorship, broadcasting revenues, marketing, economics and finance of international sports, human resource management, leadership strategy in a global market, governance of sports organization, branding and retail, social media in international sport business, tourism, facilities, governing bodies and legal aspects. The course will also incorporate the role differing cultures plays in sport.

Back to Top

International Strategic Management

Spring (Management; 400-level; 3 credits)

The objective of the course is to push students to think strategically and critically in different competitive situations. The course introduces the students to a coherent framework of “as is” analysis, strategy formulation and strategy implementation, thus developing students’ abilities to analyze the competitive environment of a firm and assess its internal strengths and weaknesses and, finally, produce a corporate and business strategy. Due to globalization of companies, special attention is given to international competition and to international strategies development. Furthermore, all these concepts will be practically applied in that students will work to develop their own strategic plans.

Back to Top

International Trade

Fall (Economics; 400-level; 3 credits)
Spring (Economics; 400-level; 3 credits)

This course provides basic knowledge of international trade economics, trade policy and on the strategic choices of firms operating in the global context. It aims at providing the main tools for evaluating the role of a country and its firms in the global system.

Back to Top

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.

Back to Top

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.

Back to Top

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.

Back to Top

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.

Back to Top

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.

Back to Top

Operations Management

Fall (General Business, Management, Supply Chain 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.

Back to Top

Renaissance Art and Architecture

Spring (Architecture, Art, History; 300-level; 3 credits)

This course will examine the artistic Renaissance in Italy. It aims at presenting the birth of Renaissance art from the end of the thirteenth century with the innovative frescoes by Giotto in Assisi and Padua, to the great changes accomplished in Florence by Donatello and Masaccio in the first half of the fifteenth century. Lectures will also present the Renaissance in Rome with the artistic laboratory of the Sistine Chapel and the role of Pope Paul III in the Sixteenth century. A special focus will be put on the Venetian art – Bellini, Titian, Veronese, Tintoretto - and its influence in Veneto. An accurate selection of the most important works of art of this period will allow students 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 three field trips and visits in Verona.

Back to Top

Roman Art and Architecture: Verona and Veneto Region

Fall (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.

Back to Top

Survey of Art I

Fall (Art; 200-level; 3 credits)

Description not available at this time.

Back to Top

Survey of Art II

Spring (Art; 200-level; 3 credits)

Description not available at this time.

Back to Top

Travel Photography

Spring (Art, Journalism; 200-level; 1 credit)

Description not available at this time.

Back to Top