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Course Criteria
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3.00 Credits
Conf-1, work-10 Prereq.: LIBR 51, 53, 55A, 55B, 56, or consent of instructor Repeat: max. 6 units Coreq.: Enrollment in 4 semester units Supervised practice in local libraries; weekly conference for evaluation and discussion of the experience. CSU
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0.50 - 3.00 Credits
Lec-9 hrs (tot.) P/NP only Repeat: May vary Lectures, demonstrations, group discussions, and hands-on experiences pertaining to the duties of library/media personnel. Subject varies according to demand and timeliness. CSU
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3.00 Credits
MARC Records and the Online Catalog.
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1.00 Credits
Lec-1 .. .. .. .. .. .. .. .. .. .. .. P/NP available Advise: ESL 150 or placement in ESL 82 or 160 Use and evaluation of online and print information resources such as catalogs, periodical databases, WWW, and reference sources. Emphasis on developing effective information search techniques and evaluating results. Open to students who have not completed or are not currently enrolled in LIBR 51. Fulfills the SFSU Library Requirement. CSU/UC
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3.00 Credits
Lec-3, field trips.. .. .. .. .. .. .. .. .. .. .. .. .. .. P/NP available A general education course emphasizing the microbiology, epidemiology and ecology of selected infectious disease agents that threaten human and animal welfare around the globe. It analyzes the influences of social and biological factors on the emergence of new diseases as well as the re-emergence of ancient plagues. CSU/UC
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4.00 Credits
Lec-3, lab-4, field trips.. .. .. .. .. .. .. .. .. .. ..P/NP available PREREQ.: CHEM 101A or 32 or demonstration of exit skills An introductory microbiology course surveying eucaryotic, viral and bacterial microbes. Course covers six broad themes: microbial cell biology, microbial genetics, interaction of microbes with humans, interaction of microbes with the environment (microbial ecology), microbial evolution and diversity, and historical development of microbiology and connectedness with related fields. Students learn and apply a series of laboratory skills essential to microbiology which develops independent thinking and problem-solving skills. CSU/UC/CAN BIOL 14
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1.00 Credits
Lec-1.. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. ..P/NP available Principles of buying, storing, preparing, and serving food to insure the safety of food for human consumption; the importance and practice of sanitary habits by food service personnel; causes of food poisoning and food spoilage; the principles and practices of public health and food service managerial procedures to insure sanitary food for the public; public health laws. CSU
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3.00 Credits
Lec-3, lab-3 .. .. .. .. .. .. .. .. .. .. .. .. .. .. P/NP available Advise: MABS 25 or ability to type 25 wpm; BSMA 66 or 68 Experience in creating, modifying, and printing spreadsheets using Excel software on either IBM-PC compatible or Macintosh computers. Includes creating charts, working with database features, and the use of macros. CSU
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3.00 Credits
Lec-3, lab-0.5 An introduction for business students stressing the principles, terminology, and programming of a business data processing system. The concepts of a management information system, its uses, limitations, and impact on organizations reviewed. An introduction to the programming language BASIC is given by the entering and testing of business problem using computers. CSU
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1.00 Credits
Lec-3, lab-3 .. .. .. .. .. .. .. .. .. .. .. .. .. .. P/NP available Advise: MABS 25 Creating business presenatations using Microsoft PowerPoint. Topics include planning an effective presentation, developing on-screen slides; inserting tables, pictures, charts and diagrams into slides; and constructing a slide show utilizing animation, transitions, sound, and timings. The design of master slides and templates is also covered. CSU
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