An introduction to visual experience through a study of the basic elements of drawing. Core studio materials are provided. Students are responsible for the purchase of additional supplies required for individual projects. Enrollment limited to 18.

This field-based lab course will explore local community ecology and biodiversity using our own Mount Holyoke campus in winter as a "living lab." We will explore local community patterns in study sites, identify plant and animal species, and develop research projects that investigate ecological processes and community interactions. Students will learn basic statistical programming using the R environment to analyze collected and available data for independent or group research papers/presentations.

This course introduces ethical considerations as they apply to the human activity of translation and interpreting. Coursework includes readings on ethical behavior and morality, discussions of accountability, professional translator and interpreter professional codes of ethics and standards of practice. Content also includes case studies involving controversial translation and interpreting practices, activism, translators and interpreters in conflict, and the advent of technologies and their impact.

What do health and medicine mean in an age of pandemic? This course will explore the long and deep history of Jewish engagement with medicine and healing, examining how ideas about health, medical knowledge, and health care providers have shifted over time. Over the course of the semester, we will look at the ways that Jews across the Middle East, Europe, and the Iberian Peninsula conceived of health, illness, and the body, asking how Jewishness and Judaism contributed to these developments.

Course taught in French. Conversation practice on assigned topics. Dictation of prepared texts to improve listening comprehension. Recitation of short passages of French poetry and prose to improve pronunciation. Prerequisites: Completion of a French 240 level course.

The purpose of this course is to provide an overview of animal agriculture with a focus on management practices related to the health, husbandry, feeding, breeding, and marketing of beef and dairy cattle, small ruminants, swine, poultry, horses, and alternative agricultural species. This will be accomplished through lectures and hands-on experiences during laboratories, barn chores, and lambing watch. During some laboratories, students will interact with live animals in demonstrations and for animal handling practice.