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“Making any statement of your feelings is risky. It’s just like making pictures.” – Joel Meyerowitz This course surveys the history of photography from its beginnings in the early nineteenth century to the present. We will examine the use of photography for aesthetic, documentary, and “scientific” purposes, stylistic shifts in photography related to aesthetic concerns, and varying interpretations of subject matter based on social and cultural concerns at specific moments in history. We will also consider the relationship between photography and the visual arts in general, which culminates with the primacy of photography as a medium by the late twentieth century.

“Making any statement of your feelings is risky. It’s just like making pictures.” – Joel Meyerowitz This course surveys the history of photography from its beginnings in the early nineteenth century to the present. We will examine the use of photography for aesthetic, documentary, and “scientific” purposes, stylistic shifts in photography related to aesthetic concerns, and varying interpretations of subject matter based on social and cultural concerns at specific moments in history. We will also consider the relationship between photography and the visual arts in general, which culminates with the primacy of photography as a medium by the late twentieth century.

Course Description Historical introduction to fermented beverages throughout the world. Study of beverage making and tasting procedures, including jargon particular to the beverage trade. Basic understanding of geographic, historic, economic and cultural aspects of beverages. Wines – still, sparkling and fortified – are the focus of study. Beers, sake and spirits are introduced. Reinforcement of cost controls and legal responsibilities.

Course Description Historical introduction to fermented beverages throughout the world. Study of beverage making and tasting procedures, including jargon particular to the beverage trade. Basic understanding of geographic, historic, economic and cultural aspects of beverages. Wines – still, sparkling and fortified – are the focus of study. Beers, sake and spirits are introduced. Reinforcement of cost controls and legal responsibilities.

The course, Fundamentals of Microbiology, has a lecture and laboratory component. The lecture focuses on the structure of prokaryotic and eukaryotic microorganisms, interaction between the microbe and the host, and human diseases. Laboratory sessions focus on pure culture techniques, methods of staining and the microscopic, colonial and biochemical identification of saprophytic organisms. Overall Class Learning Outcomes (1) Use analytical and critical thinking skills to approach a research project. (2) Develop basic microbiology laboratory techniques. (3) Differentiate the various types of test used in identifying and classifying pathogenic microorganisms. (4) Use the scientific method to gather, analyze, interpret and present field base research project

The course, Fundamentals of Microbiology, has a lecture and laboratory component. The lecture focuses on the structure of prokaryotic and eukaryotic microorganisms, interaction between the microbe and the host, and human diseases. Laboratory sessions focus on pure culture techniques, methods of staining and the microscopic, colonial and biochemical identification of saprophytic organisms. Overall Class Learning Outcomes (1) Use analytical and critical thinking skills to approach a research project. (2) Develop basic microbiology laboratory techniques. (3) Differentiate the various types of test used in identifying and classifying pathogenic microorganisms. (4) Use the scientific method to gather, analyze, interpret and present field base research project