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BI 213: Biology of Animals III
5.00 Credits
Central Oregon Community College
Examines types of living animals, their interrelationship, morphology and physiology. Recommended prerequisites: LIB 127 and BI 211 or instructor approval. Credits: 5 Lecture: 4 Lab: 3
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BI 214: Biochemistry And Genetics
4.00 Credits
Central Oregon Community College
Through a combination of lectures, problem solving, and laboratory exercises, this course explores amino acid chemistry; the structures and functions of proteins, basic metabolism and energy conservation; the genetics of biochemical pathways; assortment and linkage of genes; the structure and replication of DNA, mutation, and repair; gene mapping; complementation; and the structure and regulation of genes. Recommended prerequisites: BI 211 or CH 223 or equivalent. Credits: 4 Lecture: 3 Lab: 3
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BI 231: Human Anatomy and Physiology I
4.00 Credits
Central Oregon Community College
Covers body organization, cells, tissues, skin, bones, skeletal muscle and nerve impulses. For pre-nursing students and other pre-professional health programs. Should be taken in sequence. Recommended prerequisite: knowledge of chemistry. Credits: 4 Lecture: 3 Lab: 3
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BI 234: Microbiology
4.00 Credits
Central Oregon Community College
Introduces microorganisms, especially bacteria and viruses which cause serious infectious diseases, and introduces the study of those diseases and the defenses against them. Designed especially for pre-nursing students, and other pre-professional health programs. Credits: 4 Lecture: 3 Lab: 3
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BI 280: Co- op Work Experience Biology
1.00 - 4.00 Credits
Central Oregon Community College
Credits: 1 to 4
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BI 288: Special Studies: Biology
1.00 - 4.00 Credits
Central Oregon Community College
Credits: 1 to 4
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BI 288 - Special Studies: Biology
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BI 299: Selected Topics: Biology
1.00 - 5.00 Credits
Central Oregon Community College
Credits: 1 to 5
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BI 299 - Selected Topics: Biology
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BOT 203: General Botan y
4.00 Credits
Central Oregon Community College
Surveys flowering plant families by identification of local flora and the use of taxonomic keys. Studies floral morphology, history and development of classification, and systematics. Recommended prerequisite: BI 103 or BI 212 or instructor approval. Credits: 4 Lecture: 3 Lab: 3
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CCI 101: Chef World Introduction
2.00 Credits
Central Oregon Community College
Prepare to embark on a journey of the culinary world, from tasting regional cuisines and spices to the fundamentals of making a flavorful stock. Hands-on labs will include basic knife skills, the Mother sauces, kitchen safety, sanitation, plating design and dessert production. Trips to local restaurants and resorts will give you a gilmpse into the fast-paced work environment of a professional kitchen. Credits: 2 Lecture: 1 Other: 2
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CCI 107: Culinary Supervision
3.00 Credits
Central Oregon Community College
Introductory course in first-line supervision (team leader, shift supervisor, kitchen manager, or sous chef ). Includes topics on work management, problem solving, running meetings, effective delegation, business communications, and how to lead effective teams. Course focuses on both business and human relations viewpoints of supervision practices. Credits: 3 Lecture: 3
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