In this course you will cover the history, the political economy and the economics of European sustainability policies from the 1970s to the present. The introduction will define the key concepts of sustainability and the European business environment. The second part will make the link between energy policies, energy saving and eventually environmental protection at the beginning of the development of an environmental conscience. It will consider the major elements of environmental policies and the key documents in the respective sectors.

Three to four quarter credits.This course will mix classroom learning and hands-on participation in a local organization. Service learning placements will be tailored to the interests and strengths of students. All placements have been vetted and will be coordinated by Professor Babacar Fall, the Senegalese Program Director. Past placements have included AFIA FM Community Radio Station, ENDA Tiers Monde Energy and Health Teams, and SOS Children's Villages.

Three quarter credits.This course will train you in basic fieldwork recordation and analysis techniques, resulting in documentation such as architectural plans, textual descriptions, photographs, and interpretative drawings. Preparing for a proposed publication project will afford you the opportunity to explore a wide range of construction techniques and form/plan types through a series of case studies. In addition, you will collect ethnographic data and descriptions of certain objects and their uses, such as kitchen utensils or historic farming and milling equipment.

Two quarter credits.This course is offered to inspire, advise, and assist you in maintaining a comprehensive journal recording your experiences in the Vicenza Program. The required format is a compact journal that is maintained on a daily basis with drawings, notes and narratives that summarize all aspects of the term: visits to towns and buildings, tours offered by architects and historians, and presentations by classmates in the course of our travels.

Five quarter credits.The course meets four days per week, two hours per day in seminar format. It will be organized and led by the faculty director, Amadou Fofana, and will include weekly guest lectures from Senegalese scholars and public figures. While the language of instruction for this course is English, guest lectures may be conducted in French.

This course will explore the process of corporate financial planning, selection among alternative investment opportunities, analysis of risk, funds acquisition, and long-term financing. This class presents the basic principles of financial management and applies those principles to some of the major decisions facing a corporation. Valuation is a central theme in finance, so students will spend much of the course learning to value uncertain future cash flows.

This is an introductory finance course covering the general principles of a large number of subfields (financial markets and institutions, corporate finance, investment criteria). It includes an introduction to several financial products: bonds, stocks, derivative products, portfolio management, dividend and investment policy, capital structure.

“Food and Culture in Greece” is an active and intensive, three-week program that allows participants to develop an intimate, hands-on appreciation for the role of food in Greece’s rich and storied past and to see how it mediates social, political, environmental, cultural and economic processes in contemporary life as well. Through structured engagements with influential texts in food studies and Greek food, culture and history and guided encounters in key food related locations (ancient and contemporary) across the country participants will gain important insights into Greek cuisine in the thr

Why does it matter what people eat, and how does our relationship to food reflect who we are? How can comprehension of food ways enrich our experience abroad? This course is an interdisciplinary analysis of foodways in Italy, with a special focus on Tuscany, using the tools of anthropology, history, geography, sociology, journalism and marketing. We'll examine the issues affecting the world's food today, how food production and consumption are changing and Italy's strategies for protecting its diverse food traditions.

This course will enrich your knowledge of the arts in France from their origin to the present. Through this chronological approach to studying art history all the important movements are touched upon and placed in their political, economic, social and cultural contexts. In the fall course, you will study the history of France from the dawn of time to the French Revolution, from cave paintings (Lascaux) to the Rococo movement. In the spring course, you will study paintings of the 19th and 20th centuries with emphasis on the works housed in the Orsay Museum in Paris.