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  • FA 264: Women Make Movies

    2.00 - 3.00 Credits
    Mt Hood Community College

    Credits 3 (2 Lecture - 2 Lab Hrs/Wk) This course focuses on women directors throughout the world and the contribution they have made and are making to the medium, its art and aesthetics. It introduces students to the historical/economic contexts of film production. Readings in feminist scholarship as it discusses issues of class, race and gender will accompany the international films selected from the silent period to the present. Readings may also include biographies of the directors. Prerequisite: FA258 is recommended but not required. Proficiency Needed: Reading, Writing.
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  • FA 266: The Great Film Directors

    2.00 - 3.00 Credits
    Mt Hood Community College

    Credits 3 (2 Lecture - 2 Lab Hrs/Wk) - Sp A course in which a number of films by selected directors are chosen to explore the way these important and influential artists create works that maintain an individual stamp while attempting to balance the demands of popular entertainment and personal statement. Attention is given to the stylistic and thematic consistencies in a director's body of work, the qualities that establish the filmmaker's identity and secure a place in the medium's history. Prerequisite: None. FA258 and FA257 are recommended, but not required. Proficiency Needed: Reading, Writing.
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  • FA 268: Film and Literature:Adaptation

    2.00 - 3.00 Credits
    Mt Hood Community College

    Credits 3 (2 Lecture - 2 Lab Hrs/Wk) This course is designed to introduce students to the study of the relationships between literary and cinematic forms. By looking at the novel and film, the short story and film, and theatre and film, students will explore issues pertaining to each medium as well as larger questions relating to adaptation, translation, and interpretation. Prerequisite: FA258 is recommended but not required. Proficiency Needed: Reading, Writing.
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  • FI 101: Fishery Techniques I

    2.00 - 4.00 Credits
    Mt Hood Community College

    Credits 4 (2 Lecture - 4 Lab Hrs/Wk) - F First course in a sequence that includes an introduction to the Fisheries Technology program as well as topics such as fisheries literature, identification and life histories of trout and salmon, spawning fish surveys, migration and homing, definition of a fishery, marking and tagging fish, and an overview of fish culture operations. Not to be taken out of sequence.
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  • FI 102: Fishery Techniques II

    2.00 - 4.00 Credits
    Mt Hood Community College

    Credits 4 (2 Lecture - 4 Lab Hrs/Wk) - W Second course in a sequence. Topics covered include creel census techniques, knot typing, net making and repair, how to read and interpret topographic maps, use of a compass, mapping of lakes and streams, use of fish anesthetics, various types of fish data collection techniques and using a variety of fish marking and tagging techniques in the campus fish hatchery. Not to be taken out of sequence.
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  • FI 103: Fishery Techniques III

    2.00 - 4.00 Credits
    Mt Hood Community College

    Credits 4 (2 Lecture - 4 Lab Hrs/Wk) - Sp Third course is a sequence. A continuation of concepts introduced in FI102 with new topics covered such as the use of GPS, lake/pond mapping, pond management, population estimation, fish capture/sampling methods, plankton, aquatic insects, water quality, undesirable fish control, boats and boat handling, aquatic plants and their control. Not to be taken out of sequence. Prerequisite: FI102 or consent of instructor. Students must have a valid Oregon Boater's Education Card or equivalent.
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  • FI 111: Fish Biology I

    3.00 - 4.00 Credits
    Mt Hood Community College

    Credits 4 (3 Lecture - 2 Lab Hrs/Wk) - F A survey of principles and concepts of life. Elementary physical and chemical concepts as applied to life processes are covered as well as biological concepts dealing with the cell.
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  • FI 112: Fish Biology II

    3.00 - 4.00 Credits
    Mt Hood Community College

    Credits 4 (3 Lecture - 2 Lab Hrs/Wk) - W A continuation of FI111, emphasizing tissues and organ systems. Anatomical and physiological concepts considered system by system. Prerequisite: FI111, or consent of instructor.
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  • FI 113: Fish Biology III

    3.00 - 4.00 Credits
    Mt Hood Community College

    Credits 4 (3 Lecture - 2 Lab Hrs/Wk) - Sp A continuation of FI112 that considers embryological and developmental concepts, basic genetics, as well as classification, life histories and distribution of major fish sub-groups (with the emphasis on Oregon fish groups) and commercially important invertebrates. Prerequisite: FI112 or consent of instructor.
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  • FI 201: Fish Husbandry I

    4.00 - 6.00 Credits
    Mt Hood Community College

    Credits 6 (4 Lecture - 4 Lab Hrs/Wk) - F First course in a sequence. This course serves as an introduction to fish husbandry with a focus on salmonid fish culture. Topics typically covered include broodstock management and spawning methods, disinfection, incubation, development, shocking, sorting, enumeration and shipping methods of fish eggs, ponding and initial feeding of fish as well as sampling methods and calculating feeding amounts. Not to be taken out of sequence. Prerequisite: FI103 or consent of instructor.
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