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Course Criteria
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3.00 Credits
Introduction to structure and function of the various systems of the human body. BI 231: Organization of the body, homeostasis, cell biology, tissues, integument, the skeletal system, the muscular system. BI 232: Nervous system, special senses, endocrine system, blood and cardiovascular system. BI 233: Lymphatic system, immune system, respiratory system, digestive system, nutrition, metabolism, urinary system, reproductive systems, genetics. Registration Enforced Prerequisite: CH 104 or CH 112. Courses must be taken in sequence, or with consent of instructor. 3 lecture, 3 lab hrs/wk.
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4.00 Credits
Structure, physiology, metabolism, genetics, growth and control of prokaryotes; structure and function of viruses; the role of microorganisms in nature and disease. Laboratories emphasize differential staining, metabolism and identification of bacteria. Registration Enforced Prerequisite: CH 104, CH 112 or CH 221, previous course in biology recommended. 3 lecture, 3 lab hrs/wk. F, W, S
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1.00 - 13.00 Credits
Qualified students work at training sites that provide experience appropriate to their major. These experiences will provide the opportunity for students to gain knowledge of the various tasks performed in their career field. A student may take any number of CWE credits per term, not to exceed 13 credits per year. Prerequisite: Instructor approval. 1 credit = 33 hours of lab.
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1.00 - 3.00 Credits
Independent study on subjects outside the course curriculum or in-depth studies of a particular aspect of course content. Affords an opportunity for students with previous study in a subject area to pursue further investigations for credit. Prerequisite: Instructor or Department Chair approval of study plan. 6 credits maximum total credit general informaion transfer education career & technical undecided contacts index maps
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4.00 Credits
Classification of major plant groups, plant communities, and identification of vascular plants of Southwest Oregon. 3 lecture, 3 lab hrs/wk. S
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1.00 - 3.00 Credits
Independent study on subjects outside the course curriculum or in-depth studies of a particular aspect of course content. Affords an opportunity for students with previous study in a subject area to pursue further investigations for credit. Prerequisite: Instructor or Department Chair approval of study plan. 6 credits maximum total credit.
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3.00 Credits
This course beings with a thorough study of the basic safety and sanitation standards in a food service operation. Then the student will be presented with the basic skills, principles, and techniques used in the preparation of foods in volume feeding situations, such as restaurants and institutional food service operations. Emphasis will be placed on the vocabulary of cooking, menu terms, food quality standards, proper equipment use, and application of basic math skills to recipe conversions. Methods of instruction will include lecture, demonstration, individual and group projects. No prerequisite for CA 170; F CA 170 is a Prerequisite for CA 171; W CA 171 is a Prerequisite for CA 172; S 2 lecture, 8 lecture/lab hrs/wk. maps index contacts undecided career & technical transfer education general information
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3.00 Credits
This course is designed to create authentic working conditions of a food service operation as it relates to dining room and kitchen coordination in a restaurant setting. It also covers the planning and executing of on site and off site buffets and banquets both large and small. A heavy emphasis is placed on student participation and creativity. Students are offered real life learning experiences involving food preparation skill development, food theory, management and personnel responsibilities, and a progressive attitude toward food preparation and service. Students will be exposed to all aspects of restaurant work by rotating through different postions. Prerequisite: CA 170. 1 lecture, 4 lecture/lab hrs/wk.
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3.00 Credits
This is a production driven course designed to introduce the student to the fundamentals of the bake shop. Emphasis is placed on understanding the basic principles of baking and the necessary tools and equipment for the practice and development of techniques and skills expected of the working chef in the industry. Under the direction of the instructor, students will produce different types of yeast dough, quick breads, and leavened cakes. The emphasis is on baking science, terminology, nutrition, equipment, techniques, ingredients, weights and measures, formula conversion, sanitation and safety, and storage of baked goods. Corequisite: CA 170. 1 lecture, 4 lecture/lab hrs/wk. F
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3.00 Credits
This is a production driven course designed to introduce the student to the advanced fundamentals of the bake shop. Emphasis is placed on understanding the basic principles of baking and the necessary tools and equipment for the practice and development of techniques and skills expected of the working chef in the industry. Under the direction of the instructor, students will produce assorted pies and tarts, cakes, cookies, various pastry doughs, meringues, syrups, sauces and creams. The emphasis is on baking science, terminology, nutrition, equipment, techniques, ingredients, weights and measures, formula conversion, sanitation and safety, and storage of baked goods. Registration Enforced Prerequisites: CA 193. 1 lecture, 4 lecture/lab hrs/wk. W
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