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Course Criteria
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3.00 Credits
test description
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3.00 Credits
This is a credit course created for testing only.
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3.00 Credits
This course introduces students to the study of theater as a performance art rather than as literature. Course content focuses primarily on the collaboration between the creative, artistic, and technical elements in a dramatic production. The evolution of theater from ancient to modern times is also considered. Class activities include lecture/discussions, attendance at live performances, and guided tours of local theater plants. Assignments take the form of reading, written critical evaluations of live and recorded performances, quizzes, and student presentations. (Prerequisites: Must have a Next-Generation Accuplacer Reading score of 250 or higher, or Classic Accuplacer Reading score of 78 or higher, or completion of either READ 0090 or EAP 0090 or READ 0095 with a grade of C (2.0) or higher, or ACT Reading score of 21 or higher or MCA Reading score of 1047 or higher.) (MNTC 6: Humanities and Fine Arts)
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3.00 Credits
This course introduces the student to the fundamentals of acting and making the student a more informed observer of acting for performance on the stage. This will be accomplished through instruction and practice of acting methodologies and developing the student's inner resources of voice, body, and imagination. The class will explore basic theories of acting, as well as participate in physical and vocal routines, improvisation, and individual and group exercise. The course will also introduce the student to the fundamental rehearsal process culminating in the performances of selected scenes. (Prerequisites: Must have a Next-Generation Accuplacer Reading score of 250 or higher, or Classic Accuplacer Reading score of 78 or higher, or completion of either READ 0090 or EAP 0090 or READ 0095 with a grade of C (2.0) or higher, or ACT Reading score of 21 or higher or MCA Reading score of 1047 or higher.) (MNTC 6: Humanities and Fine Arts)
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3.00 Credits
This course is designed to introduce students to current practices for establishing a commercial vineyard and maintaining its health and productivity once established. Topics covered include varietal selection, site preparation, equipment, site selection, first season establishment, vine growth development and training, trellis systems, vine propagation, weed control and vine disease control. Field practicum sessions consisting of 32 hours of hands-on experience will be scheduled in area vineyards. (Prerequisites: None)
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4.00 Credits
This course is designed to provide students with an overview of the plant kingdom and to examine grapevine form and function from a botanical perspective. Topics to be covered include the specific characteristics of plants that distinguish them from other forms of life, divisions within the plant kingdom with representative members of each, and plant classification. Plant cells, tissues, life cycles, structures and functions, especially as applied to grapevines will also be discussed, along with various aspects of plant and grapevine physiology, such as photosynthesis, respiration, nutrition, cold acclimation and hardiness, and dormancy. (Prerequisite: None)
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2.00 Credits
This course is designed to provide students initiated in the field of viticulture practical experience in winter vineyard operations. Students are required to partner with an approved vineyard to participate in the required field experience portion of the course which will serve as work experience for those seeking employment in commercial viticulture. (Prerequisites: VITI 1111-- or instructor permission)
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2.00 Credits
This course is designed to provide students initiated in the field of viticulture practical experience in spring vineyard operations. Students are required to partner with an approved vineyard to participate in the required field experience portion of the course which will serve as work experience for those seeking employment in commercial viticulture. (Prerequisites: VITI 1111 or instructor permission).
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2.00 Credits
Coursework will focus on fundamental viticulture issues related to the grape maturation process. Students will be introduced to the knowledge and practical skills required to control and monitor grape berry growth and development as it relates to successful commercial production of both table and wine grapes adapted to the continental climate of the Mid-Western United States.Students are required to partner with an approved vineyard to participate in a field practicum portion of the course, which will provide hands-on work experience for those seeking employment in the field of commercial viticulture. (Prerequisite: VITI 1111 or instructor permission).
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1.00 Credits
This course is an introduction to the hazards and safety issues in grape-growing.This course will include an overview of general agricultural safety and health,ergonomics, personal protective equipment, Occupational Safety and Health Administration (OSHA) rules and regulations, and other issues unique to viticulture. (Prerequisites: None)
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