Goal: ability to carry on elementary conversation, read and write simple prose.

Prerequisite: RUSSIAN 110 or equivalent.

Not available at this time

Course description not available at this time.

This course examines representations of Berlin in contemporary literature, film, music and art projects in a historical and socio-cultural context with a focus on minorities, migrants, and exiles. Conducted in English. (GenEd: G)

This course is designed to prepare individuals for her/his first teaching assignment. The course will identify the characteristics of an effective teacher, as well as provide some of the tools required by first-year teachers to be successful. These include techniques for establishing effective classroom routines and procedures, student instruction and assessment, and for maintaining a positive classroom/shop climate that conveys high expectations.

Students will be asked to retrospectively analyze their experiences as workers and consumers, evaluating the impact of organizational forms and industry structure. How do cooperative enterprises (including those on campus such as the People's Market, Earthfoods, and Campus Design and Copy) differ from other enterprises? Students will also be asked to explicitly bring material they have learned in other classes to bear on these issues.

This blended course will provide a hands-on, multi-media learning environment for students to expand their knowledge of sustainability in the built world. All students will participate online; attendance of face-to-face field trips to National Grid Headquarters and Artist for Humanity, and lectures from specialists in the field are optional; those students who opt not to attend the face-to-face meetings will view video recordings of the field trips and the guest lectures.

Ecological functions and assessment of resource values of wetlands. Major wetlands of the world used as case history studies.

This course will introduce the discipline and profession of food science through an overview of food composition, commodities, food quality and deterioration, food preservation, and product development.

This course will introduce the discipline and profession of food science through an overview of food composition, commodities, food quality and deterioration, food preservation, and product development.