15 courses with the subject SCI, each shown exactly as we captured it from the college's catalog, with every element we hold. Where the wording looks broken, that is our reading of the catalog, not the college's text.
SCI 1010Bark and Bud: Focuses on identifying1
features of bark (structure, type, ecology and species) along with bud morphology. Utilizes field guides specific to tree and woody plant bark and buds. Students in the environmental fields will benefit from acquiring skills in winter identification of trees and woody plants. A weekend day trip is required. Fieldwork required,
history, science, techniques and marketing of 250 Keystone College maple products in the northeastern United States. Students participate in the tapping, collecting and processing of maple products and learn how to manage a maple tree stand to maximize sap production. Fieldwork required,
entomology is the study of insects and other arthropods that are used to uncover circum- stances of interest to the law, often related to a crime. Students will document the process of decomposition and insect activity throughout the course. Fieldwork required,
learn to identify trees in winter settings by using winter characteristics and the Rucker’s Index. Students will visit several old-growth forests in the area and perform field measurements to identify the ten tallest of each species. Winter field trips required. 1-hour lecture, discussion, hands-on assignments,
the identification of butterflies and dragonflies. Students prepare a reference collection and photographic atlas of local species. Fieldwork required,
basic concepts in photography and their application to professional documentation of crime scenes and laboratory evidence. Required equipment includes digital format SLR camera (a few may be available for sharing during exercises), and electronic flash. Course instruction is through lecture, case review, and application exercises. Fieldwork required,
that introduces students to the essential role of honey bees in pollination, honeybee behavior, basic beekeeping and the principles of land stewardship. Covers bee anatomy, bee species, life cycle of bees, beekeeping equipment, safety
Interactive hands-on course introduces the fundamental of fly fishing. Students will become proficient in fishing terms, casting, knot tying, fl selection, reading water, fly fishing tactics, wading techniques and safety. Introduces basic fly-tying techniques and provides understanding and use of fly-fishing equipment. Examines entomology, fish behaviors and habitats and conservation of cold-water streams. Students will also develop an awareness of how to apply “Leave No Trace” ideas to their lives beyond the course. Class will be conducted indoors and outdoors, so dress appropriately. Designed for students with little or no knowledge of fly fishing; waders, rods and reels will be provided but student is also welcome to bring their own. Fieldwork required,
course that introduces the science and art of fly tying. Learn about the equipment, tools and materials needed for fly tying, the feeding habits of trout, and the life cycle of insects. Acquire basic tying skills and techniques and be proficient in tying flies that realistically imitate the actual insect. Some of the flies include San Juan Worm, Green Weenie, Wooly Bugger, Sexy Stone, Caddisfly nymph (larva and pupa); Mayfly Nymph (Pheasant Tail and Hares Ear); Caddis Dry Flies (CDC and Elk Ear); Mayfly Dry Fly (Parachute and Spinner). Suitable for beginners with no previous experience as well as students with some experience who want to improve knowledge and skills. Fieldwork required,
on methods for using our natural ecosystems to grow great food, while also protecting biodiversity, encouraging wildlife habitat and native pollinators, building healthy soil, and ultimately restoring and protecting our land resources. Copy nature’s blue print to use backyard microclimates and natural patterns to create gardens, “food forests” and edible 251 Keystone College landscapes that produce an abundance of fruits, berries, nuts, vegetables, herbs and honey. Fieldwork required,
an important process throughout human civilization. Examines many aspects of the fermentation process including the history of fermentation. Studies the biological process itself, as well as, the development of impurities that generate spoilage or a foul-tasting product. Examines how the sensory systems, including sight, smell, and even sound, affect the taste and y quality of fermented products. Students must be 21 years old by the first day of instruction for this course.
student to the types of blood spatter patterns associated with crimes. Provides broad material to begin to give students an understanding of this area of forensic study. Covers common patterns, the crime scene investigation, and interpretation of patterns. 1-hour lecture and field work,
to the R programming language and R package ecosystem for manipulation, visualization, and statistical analysis of data. Students will develop the basic skills necessary to analyze data in the life sciences. Prerequisite of MATH 2115 with a C or better.
