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Course Criteria
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3.00 Credits
(6 class hrs/wk, 5 cr) F/W The first term of an introduction to the structure and function of the human body. This course is of particular benefit to students in the health professions and physical education, but is valuable to others interested in the anatomy and physiology of the body. Focuses on the structure and function of the cell, basic biochemistry, tissues, skin, skeleton and muscles. Prerequisites: MTH 065 Elementary Algebra; BI 112 Cell Biology for Health Occupations with a grade "C" or better or BI 212 Principles of Biology with a grade "C" or better. Thcourse includes a laboratory component. Students who are currently enrolled in BI 231 or BI 232 will be allowed to register for the next sequence course (BI 232 or BI 233) before priority registration for continuing students. Current BI 231 and BI 232 faculty will announce the day, time and restrictions for this special registration day. Students will be permitted to register for only the Anatomy and Physiology class at this time. All holds on student accounts must be resolved prior to this registration day. Students must earn a "C" or better in BI 231 or BI 232to move to the next sequence course. The week after grades are submitted, students who earned less than a "C" in BI 232 or BI 233 will be dropped fromthe pre-registered sequence course.
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3.00 Credits
(7 class hrs/wk, 4 cr) F/W/Sp/Su An introductory lecture/laboratory course covering all microbial life, with emphasis on bacterial forms. We will focus on examining bacterial cell structure, metabolism, microbial genetics and growth. We also will investigate hostpathogen relationships that lead to disease and health. In the laboratory, students learn basic microscope and culture procedures and will investigate the occurrence and behavior of microorganisms in our environment. This course includes a laboratory component.
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3.00 Credits
(6-42 class hrs/wk, 2-14 cr) F/W/Sp/Su Gives students practical experience in supervised employment related to biology. Students identify job performance objectives, work a specified number of hours during the term, and attend a related CWE seminar. Note: Credits are based on identified objectives and number of hours worked. Prerequisite: CWE coordinator's approval.
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3.00 Credits
(1 class hr/wk, 1 cr) As needed Combines instruction in study skills with basic biological content to prepare students for the three-term Anatomy and Physiology sequence. The course is appropriate for students planning to take the Anatomy and Physiology sequence in the near future.
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3.00 Credits
(3 class hr/wk, 3 cr) F Designed especially for students in the Dental Assisting Program. This course presents a survey of the human body from the tissue to the system level, including the head and neck.
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3.00 Credits
(24 class hrs/wk, 7 cr) F Practicum classes I, II, and III provide a comprehensive hands-on sequence designed to develop, through practice, the basic skills and attitudes necessary for a successful career in Food Service. Stations include Baking, Pantry, Garde Manger, Soups and Sauces, Entree Cookery, Vegetable Cookery, Healthy and Natural Foods, and Dining Room. High professional standards and attitudes are stressed. These practicums are designed for the serious career-oriented individual. Prerequisites: CA 111 Food Service Safety and Sanitation; CA 112 Stations, Tools and Culinary Techniques; and CA 113 Service Techniques.
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3.00 Credits
(24 class hrs/wk, 8 cr) W Practicum classes I, II, and III provide a comprehensive hands-on sequence designed to develop, through practice, the basic skills and attitudes necessary for a successful career in Food Service. Stations include Baking, Pantry, Garde Manger, Soups and Sauces, Entree Cookery, Vegetable Cookery, Healthy and Natural Foods, and Dining Room. High professional standards and attitudes are stressed. These practicums are designed for the serious career-oriented individual. Prerequisite: CA 101 Culinary Arts Practicum I.
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3.00 Credits
(24 class hrs/wk, 8 cr) Sp Practicum classes I, II, and III provide a comprehensive hands-on sequence designed to develop, through practice, the basic skills and attitudes necessary for a successful career in Food Service. Stations include Baking, Pantry, Garde Manger, Soups and Sauces, Entree Cookery, Vegetable Cookery, Healthy and Natural Foods, and Dining Room. High professional standards and attitudes are stressed. These practicums are designed for the serious career-oriented individual. Prerequisite: CA 102 Culinary Arts Practicum II.
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3.00 Credits
(10 class hrs/wk, 1 cr) F Helps students gain an awareness of the hazards of poor sanitation and safety practices and how to properly address those issues. Through lecture, assigned reading and case study, students learn the essentials of food handling, proper personal hygiene, equipment handling and facilities management as they relate to the food service industry.
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3.00 Credits
(20 class hrs/wk, 3 cr) F A program orientation course providing students a thorough first exposure to the history of food service; the identification and use of common ingredients; professional work habits and attitudes; and to a basic understanding of equipment, knife handling techniques and culinary terms and methods. Note: Two-week class.
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