❧ Attendance policy: Students who have more than four unexcused absences prior to the last day to withdraw with a W will be withdrawn from the course by the instructor. Exceeding four unexcused absences after the last day to withdraw with a W can result in failure of the course. Absences for medical or academic reasons can be excused by a note from a medical official or a faculty sponsor.
❧ Attendance and participation are important in this class. The class is in part a set of shared experiences. Being absent not only has a negative impact on your own learning, being absent has a negative impact on the social cohesion of the class as a whole. This is a participatory class.
❧ Come to class prepared with your "yam, sakau, and pig" (having read the text, prepared to take notes, and ready to learn or give a presentation) and you will do well. If you are absent or unprepared, then your "title" may get "jumped" (your grade may be negatively affected). This class is all about actively being here.
❧ Field trips, hikes, and outings: Rain or shine, on and off trail. Hikes over difficult, steep, muddy, and slippery terrain are conducted. Outdoor work days are in pouring rain or hot sun and involve sharp objects such as machetes. Plants grow where they want to, not where it is convenient for us. Plant knowledge gained on hikes is testable material: Ethnobotany is a listen, watch, experience, do, and learn field!
❧ Office hours: Monday & Friday 1:00 to 3:00 or by appointment. See also further contact information below.
❧ No betelnut chewing in class due to college regulations. No food, drink, or gum in the science laboratories.
❧ Assessment: Tests and examinations include coverage of student learning outcomes on outline. Some outcomes are assessed via presentations. Grade is based on participation in course activities, performing presentations, and achievement on tests. Being here and being an active participant are crucial to success in this course.
❧ Ethnographic individual presentations are oral presentations to the class. Healing plants presentation: bring the plant. Material culture: bring the item. Fruit: bring the fruit. Some students will have to work with the instructor to find suitable material for presentations.
❧ The presentation of a traditional food is done as a group. Each culture presents a single food, bringing that food to share with the class.
❧ Work phone: 320-2480 Extension 228. Cell: 926-2868 Email: dleeling@comfsm.fm
❧ Course grade is tracked in Schoology. Essays will also be submitted via Schoology.
Program learning outcomes:
ANR 2 Demonstrate basic competencies in the management of land resources and food production.
GE 3.4 Define and explain the concepts, principles, and theories of a field of science.
GE 4.2 Demonstrate knowledge of the major cultural issues of a person's own culture as well as other cultures.
MSP 2 Demonstrate proficiency in the geographical, historical, and cultural literacy of the Micronesian region.
Course learning outcomes:
1. Identify local plants, their reproductive strategies, and morphology.
1.1 Identify local plants by local and scientific names.
1.2 Compare and contrast the distinguishing reproductive characteristics of different phyla of plants including mosses, seedless vascular plants, gymnosperms, and angiosperms.
1.3 Label the key morphological features of the different phyla of plants including mosses, seedless vascular plants, gymnosperms, and angiosperms including the morphology of the reproductive structures.
2. Communicate and describe the cultural use of local plants for healing, as food, as raw materials, and in traditional social contexts.
2.1 Communicate and describe the healing uses of local plants and the cultural contexts in which that healing occurs.
2.2 Communicate and describe the food uses of local plants and engage and describe the production processes
2.3 Communicate and describe the use of plants for transportation, for shelter, and in other material culture applications.
2.4 Engage in activities that explore the use, role, and importance of psychoactive plants within their traditional ceremonial cultural contexts.
3. Demonstrate basic field work competencies related to management of culturally useful plant resources and foods
3.1 Cultivate, maintain, and produce culturally useful plants
3.2 Engage in traditional field work with plants including the production of food plants
3.3 Be able to identify, distinguish, and remove invasive plant species