Preceptorials Linked to the Sustainability LLC 2014-2015
Preceptor: Dr. Can Bilsel
Credit: Fine Arts Core / 3 UNITS
This course examines the modern house as a cultural, social and artistic construct. Foundational readings will focus on the changing concepts of domesticity, privacy and comfort, as well as on the ideas of efficiency and sustainability. We will examine the ways the shifting ideas of “home” transformed modern architecture since the year 1900. In addition to completing foundational readings, students will analyze the houses of a select group of modern designers. In the last weeks of the course students will conduct independent creative projects, reflecting on possible transformations of dwelling in the 21st century and/or designing a house of the future themselves. Class meetings will be conducted as interactive workshops combining lectures, graphic presentations and group “pin up” discussions. This is an introductory course in the history and theory of architecture. It satisfies a lower-division requirement for Architecture, Visual Arts and Art History majors, in addition to USD’s Fine Arts Core requirement.
Preceptor: Dr. Ron kaufmann
Credit: life Science Core / 3 UNITS
This one semester foundation course for biology majors provides an introduction to the mechanisms of inheritance, evolution, and ecology.
Preceptor: Dr. David De Haan
Credit: Physical Science Core / 4 UNITS
An introduction to the principles of modern chemistry, with an emphasis on the experimental basis of this knowledge and its applications to environmental issues.
Preceptor: Dr. esteban Del rio
Credit: social Science Core / 3UNITS
This course offers an introduction to the examination of media and media literacy. Students learn about the origins, history, and development of mass media. Additionally, the present structure, characteristics, and challenges in the areas of radio, television, and cable are addressed. Fulfills a core curriculum requirement in the social sciences..
Preceptor: Dr. Kokila Doshi
Credit: Social Science Core / 3 UNITS
An introduction to consumer behavior and the theory of the firm. Topics include the demand behavior of households, the supply behavior of business firms, production and cost, and an introduction to market structure from competition to monopoly. The goal of the course is to develop and use an economic model as a framework for interpreting real world events. Key topics will be illustrated using classroom experiments and simulations. This preceptorial is ideal for students interested in majoring or minoring in Economics, Business Administration, or Accounting.
Preceptor: Dr. Halina Duraj
Credit: Humanities Core / 3 UNITS
Food figures in nearly every aspect of human life: culture, family, religion, love, health, environment, socioeconomics, politics. This wide array of associations, as well as food’s powerful ability to trigger memories and emotions, gives it a particularly salient metaphorical role in literature. We’ll examine numerous examples of food-oriented literature, with a special emphasis on the current “food movement” in the U.S., which tries to raise consciousness about the environmental and social impact of food-related choices humans make every day, as described in works such as Barbara Kingsolver’s Animal Vegetable Miracle (a chronicle of her family’s year of trying to live off of food they farmed themselves). Students will write multiple essays about the texts, as well as their own personal narratives of food memories and experiences. Students will visit an organic farm in the San Diego area and a local farmer’s market. The course may ask students to attend community-service related events as well as literary readings.
Preceptor: Dr. Drew Talley
Credit: Life Science Core / 4 UNITS
An introduction to the organisms in the ocean, including their phylogenetic and ecological inter-relationships. Biological principles and processes that are basic to all forms of life in the ocean will be stressed. This course will satisfy the core curriculum requirement for a life science and for a laboratory course. Three hours of lecture and one laboratory per week.
Preceptor: Dr. Colin Fisher
Credit: Humanities Core / 3 UNITS
This course is a survey of food in world history. Themes include: hunter-gatherer societies; plant and animal domestication and the origins of farming; food and early empires; food and long-distance trade; the Columbian Exchange; sugar and slavery; population, ecological limits, and England’s Industrial Revolution; colonialism and nineteenth-century Irish, Indian, and Chinese famines; migration and transplanted culinary cultures; the rise of American agribusiness; World Wars and food; communist agriculture; chemical fertilizer and the Green Revolution; McDonalds, Coca Cola, and global food commodities; organic farming; genetically modified organisms, climate change, and the future of food; and the challenges of feeding seven billion people.