EducationUSA, Best Kept Secret in Study Abroad

EducationUSA
As the Director of Study Abroad at Eastern Illinois University, I spend a fair amount of time researching and developing study abroad programs and partnerships outside of the United States. Prior to my recent discovery of EducationUSA, I would start each search by pulling all of my contacts and then scouring the Internet for fitting locations and institutions within a particular country. Recently, I was invited to present on the topic of U.S. Study Abroad at the tri-annual WHA Regional Educa...
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Creative Inspiration for Faculty-led Study Abroad in Italy

by Wendy Williamson, Director of Study Abroad, Eastern Illinois University I'm just wondering if other U.S. colleges and universities are having the same problem...every faculty-led study abroad program to Italy (from my campus) goes to Florence.  Actually, we have one that goes to Rome, but I don't understand why more faculty don't venture out a bit. Certainly Florence is a wonderful city, no doubt about it, but as a study abroad director, I'm interested in variety, and immersing student...
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The D.I.E. Model for Enhancing Cross-Cultural Learning in Study Abroad

By Dan Paracka, Director of Education Abroad, Kennesaw State University Promoting successful cross-cultural learning among students is a never-ending challenge for responsible study abroad leaders. One of the most valuable and popular tools is the D.I.E. model, which stands for describe, interpret and evaluate. [1] D.I.E. model DESCRIBE: Study abroad students are encouraged to describe in detail what they are experiencing, without judging and without jumping to conclusions about their...
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Internationalization (Something like Ratatouille): Internationalizing Campuses through Global-Minded Faculty

by Wendy Williamson, Director of Study Abroad, Eastern Illinois University Ratatouille is a traditional French dish made with stewed vegetables. It is usually a side dish, but can also be a meal of its own (accompanied by bread or rice). If you’re a ratatouille connoisseur, or maybe you just tried to find a recipe like I did (after watching the movie), then you know there’s no one way to make it. In fact, there are lots of recipes for the same dish, which all look and taste a little diffe...
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