HEART Institute

Curriculum Outline

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HEART curriculum components are designed to address the most basic needs for self-reliant living. Each component provides a balance between theory and practice. Emphasis is placed on preparing the student to be a "generalist" in a sustainable life-style. Three to 18 credit hours are available for the short term and semester programs, respectively. The following outline defines the topics covered in each of the curriculum components.

OUTLINE OF SKILLS IN 3-WEEK COURSE OF STUDY

HEART curriculum components are designed to address the most basic needs for self-reliant living. Each component provides a balance between theory and practice. Emphasis is placed on preparing the student to be a "generalist" in a sustainable life-style. Three college credits may be earned for the 3-week program. The following outline provides an overview of the skills covered in the curriculum.

Appropriate Technologies 1/2 Credit
  1. Appropriate technology and culture
  2. Concrete work, foundations, laying brick or block
  3. Basic skills for welding
  4. Basic AC and DC electrical wiring
  5. Small engines and general maintenance
  6. General servicing of automobiles
(Table of Contents)
Animal Husbandry - 1/2 Credit
  1. Introduction to animal husbandry
  2. Essentials for keeping animals healthy
  3. Raising poultry, goats & rabbits
  4. Proper techniques for slaughtering animals
  5. Lab experience of working with various animals
(Table of Contents)
Sustainable Agriculture - 1/2 Credit
  1. Biodynamic, hydroponics and minimum till gardening
  2. General plant botany
  3. Soil structure and fertility
  4. Principles of sustainable agriculture
  5. Understanding integrative farming systems
  6. Extension methods for small farmers
  7. Field trip to the E.C.H.O. farm
  8. Lab experience in sustainable agriculture; care of orchard and garden
(Table of Contents)
Primary Health - 1/2 Credit
  1. Orientation and evaluation of needs
  2. Pediatric disease, immunizations and rehydration
  3. Clinical session taking vital signs
  4. Immunization and disease prevention
  5. Adult medical problems including parasites and STDs
  6. Basic skills in First Aid
  7. Clinical session on suturing and giving injections
(Table of Contents)
Nutrition/Food Technologies - 1/2 Credit
  1. General human nutrition & Biblical principles
  2. Alternative cooking devices
  3. Canning and food storage
  4. Lab experience in meal preparation
(Table of Contents)
Cross-Cultural Communication/Com. Dev.-1/2 Credit
  1. Understanding cultural differences
  2. Coping with culture shock
  3. Bonding with nationals & language learning
  4. Principles & models for community development
  5. Worship experiences with ethnic church
(Table of Contents)
OUTLINE OF SKILLS IN 15 WEEK COURSE OF STUDY

HEART curriculum components are designed to address the most basic needs for self-reliant living. Each component provides a balance between theory and practice. Emphasis is placed on preparing the student to be a "generalist" in a sustainable life-style. Eighteen college credits may be earned for the semester program. The following outline provides an overview of the skills covered in the curriculum.

Appropriate Technologies - 3 Credits
  1. Lanterns, fire extinguishers, fire prevention, safety
  2. Wilderness field trip, camping & outdoor survival skills
  3. Appropriate technology and culture
  4. Care and use of hand tools
  5. Concrete work, foundations, laying brick or block
  6. Health & sanitation, building latrines & sanitary facilities
  7. Basic skills for welding
  8. Water sources, wells, water lifting & transport
  9. Water purification, filters, chlorination & sedimentation
  10. Basic AC and DC electrical wiring
  11. Small engines and general maintenance
  12. General servicing of automobiles
  13. Alternative energy sources, solar, wind and kinetic
  14. Basic construction skills, framing, roofing, etc
  15. Surveying & tube level techniques
(Table of Contents)
Animal Husbandry - 3 Credits
  1. Introduction to animal husbandry
  2. Keeping animal records
  3. Animal nutrition and ration formulation
  4. Tropical feedstuffs, grasses, forage, etc.
  5. Animal production in primitive conditions
  6. Essentials for keeping animals healthy
  7. Proper vaccinations
  8. Breeding plus care of young animals
  9. Raising poultry
  10. Raising goats
  11. Raising rabbits
  12. Fish farming and aquaculture management
  13. Proper techniques for slaughtering animals
  14. Production of animals for marketing and income
  15. Fencing construction and maintenance
  16. Lab experience of working with various animals
(Table of Contents)
Sustainable Agriculture - 3 credits
  1. Garden project: students plant & manage a garden bed
  2. Biodynamic, hydroponics and minimum till gardening
  3. General plant botany
  4. Soil structure and fertility
  5. Principles of sustainable agriculture
  6. Understanding integrative farming systems
  7. Prevention, control, identification of pests and diseases
  8. Understanding the politics of world hunger
  9. Soil & water conservation including irrigation techniques
  10. Women in agriculture and the power of groups
  11. Extension methods for small farmers
  12. Care of orchards, pruning and grafting techniques
  13. Field trip to the E.C.H.O. farm
  14. Lab experience in sustainable agriculture
(Table of Contents)
Primary Health - 2 Credits
  1. Orientation and evaluation of needs
  2. Maternal health, birthing & family planning
  3. Pediatric disease, immunizations and rehydration
  4. Clinical session taking vital signs
  5. Malnutrition and vitamin deficiencies
  6. Immunization and disease prevention
  7. Dealing with skin diseases
  8. Adult medical problems including parasites and STDs
  9. Certification in CPR
  10. Basic skills in First Aid
  11. Clinical session on suturing and giving injections
  12. Student demonstration of health teaching models
(Table of Contents)
Nutrition/Food Technologies - 2 Credits
  1. General human nutrition
  2. Biblical principles of nutrition
  3. Alternative cooking devices
  4. Nutritional evaluation of diets
  5. Menu planning
  6. Food storage, preserving nutrients, prevent poisoning
  7. Canning & drying foods
  8. Cooking basic staples:beans, rice, cornmeal, etc.
  9. Cooking skills: stir fry, bread baking, pressure cooking
  10. Foods from other cultures
  11. Lab experience in meal preparation and planning
(Table of Contents)
Cross-Cultural Communication/Com. Dev. - 3 Credits
  1. Foundations for cross-cultural communication
  2. Understanding cultural differences
  3. Coping with culture shock
  4. Bonding with nationals
  5. Keys elements of language learning
  6. Dealing with missionary stress
  7. Principles & models for community development
  8. Challenges of ministry to the poor
  9. Review of mission journal articles by students
  10. Area study of people groups by students
  11. Worship experiences to various ethnic churches
  12. Urban mission field trip
(Table of Contents)
Spiritual Development of Missionaries - 2 Credits
  1. Group dynamics and community living
  2. Enhancing relationships with God, mentors & colleagues
  3. Ropes course activities for team building
  4. Disciplines for spiritual growth
  5. Skills for conflict resolution
  6. Students undertake a semester project
(Table of Contents)
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Page last revised on:
Tuesday, April 28, 2009 12:00:00 AM