152 L I N N- B E N T O N C O M M U N I T Y C O L L E G E
HST 158 HISTORY OF LATIN AMERICA •( 3 credits) Surveys the cultural, social, economic and political development of Latin America. Recommended: College-level reading and writing skills.
HST 159 HISTORY OF ASIA •( 3 credits) Surveys the cultural, social, economic and political development of Asia. Emphasizes 20th century issues. Recommended: College-level reading and writing skills.
HST 198 INDEPENDENT STUDIES( 1 credit) Requires an in-depth review of current knowledge about a topic in the field of history. Intended primarily for the history major to develop skills in independent research. Required: Instructor Approval Recommended: Placement at RD120 Critical Thinking or higher and WR123 English Composition: Research
HST 201 US HISTORY: COLONIAL & REV •( 3 credits) Provides an overview of the United States from pre-Columbian North American and European antecedents to colonization, Colonial America, Revolutionary America; development of U. S. government, economy and society to 1830. Recommended: College-level reading and writing skills.
HST 202 US HISTORY: CIVIL WAR & RECON •( 3 credits) Provides an overview of the history of the United States from 1830 to 1900. Includes national expansion, sectionalism, the Civil War and Reconstruction. Concludes with the second Industrial Revolution and its effects. Recommended: College-level reading and writing skills.
HST 203 US HISTORY: RISE TO WORLD POWER •( 3 credits) Provides an overview of the United States in the 20th century. Examines the rise to global power, World Wars I and II, civil rights, labor, women? s rights and the Cold War. Recommended: College-level reading and writing skills.
HST 280 CWE HISTORY( 2-14 credits) An instructional program designed to give students practical experience in supervised employment related to history. Students identify job performance objectives, work a specified number of hours during the term, and attend a related CWE seminar. Note: Credits are based on identified objectives and number of hours worked. Prerequisite: CWE coordinator approval.
HST 280S SERVICE LEARNING: HISTORY( 1-14 credits) An instructional program, using contextual learning, designed to promote critical thinking, citizenship and civic responsibility as students work with community partners in addressing real community needs. Students identify learning objectives, work a specified number of hours during the term, and engage in faculty-led guided reflection activities. Prerequisites: Students must have taken or must be currently taking appropriate course or courses in their major field of study. They must also have their Service-Learning approved by the appropriate faculty coordinator.
HSTS: HISTORY OF SCIENCE
HSTS 151 HISTORY OF SCIENCE( 3 credits) Introduces the history of science from earliest civilizations to the present. Emphasizes the evolution of scientific concepts, with particular attention given to Galileo, Newton, Darwin and other prominent figures. Critical thinking skills are utilized and developed as students address the conflicts between previously accepted scientific concepts and theories and current understanding. Also addressed are the interactions between scientific knowledge and the effects of this knowledge upon the technological, religious, economic, and social aspects of civilization.
HORT: HORTICULTURE
HORT 199 HORTICULTURE: SPECIAL STUDIES( 1-12 credits) Allows students to investigate, with supervision from a faculty member, a topic of his / her interest at an individualized pace. Credits and projects will be determined jointly by the instructor and the student.
HORT 211 HORTICULTURE PRACTICUM( 3 credits) Students learn various aspects of practical horticulture by working as a part of a team managing the LBCC greenhouse, organic garden and landscape areas. Students learn basic procedures of plant propagation, soil, water, fertilizer, and pest management. Seasonal projects parallel Horticulture classes.
HORT 226 LANDSCAPE PLANT MATERIALS( 3 credits) Identification of trees, shrubs, vines and groundcovers used in landscape horticulture; their use in plant composition.
HORT 228 LANDSCAPE PLANT MATERIALS( 3 credits) Includes identification of trees, shrubs, vines and ground covers used in landscape horticulture and their use in plant composition.
HORT 230 SUSTAINABLE AG & FOOD SYSTEMS( 3 credits) Principles of sustainable environments, ecological agriculture, and community food systems are discussed in class. Students practice fresh market food production and food preservation during field and laboratory sessions. Emphasis is on hands-on application of scientific principles to create sustainable food production systems.
HORT 247 ARBORICULTURE: PRINCIPLES & PRACTICES( 4 credits) A comprehensive course of the study for students and practitioners of landscape horticulture who need to know how to select, plant, train, protect, fertilize and provide ongoing care for trees in the landscape. Class provides excellent preparation for the ISA Certified Arborist and Tree-worker certification exams. Recommended: BI 103 Dynamic Plant; HT8.140 Landscape Maintenance or other botany, ornamental horticulture and forestry related course work.
HORT 251 TEMPERATE TREE FRUIT, BERRIES, GRAPES, AND NUTS( 3 credits) This course covers fruit and nut crops for temperate zones. Emphasis is placed on scientific and common names, plant adaptation, basic morphology, major cultivars, and markets. Students explore concepts of sustainable agriculture and environmental responsibility within the context of fruit and nut production. Recommended: BI 103 Dynamic Plant and / or HORT 260 Organic Farming and Gardening
HORT 255 HERBACEOUS ORNAMENTAL PLANTS( 3 credits) The identification and culture of herbaceous plant materials including perennials, annuals, groundcovers, ornamental grasses, and bulbs commonly grown in Oregon. Develops plant identification skills using recognition of visual details of form, texture, size, leaves, flowers, and fruit.
HORT 260 ORGANIC FARMING AND GARDENING( 3 credits) Organic farming and gardening methods are discussed in class and practiced in the field. The philosophical background of organic farming as well as the biological, environmental and social factors involved in organic food production are covered. Emphasis is on hands-on application of scientific principles to create sustainable food production systems.