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BIO 240: Nutrition
3.00 Credits
Greenville Technical College
3-0-3 Offered Fall, Spring, and Summer Semesters Prerequisite: Placement into ENG 101 This course is an introduction to the essential aspects concerning the science of nutrition. Particular emphasis is on the classes of nutrients and their physiological uses in the body. Body energy requirements and the nutritional status of the world are considered.
Prerequisite:
Placement into ENG 101
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BIO 241: Clinical Nutrition
3.00 Credits
Greenville Technical College
3-0-3 Offered Fall, Spring, and Summer Semesters Prerequisite: CUL 103 or BIO 240 This course is the study of diet therapy for an individual with a health problem. Topics include the etiology of the disease and the necessary diet modifications needed to aid in restoring the individual's health.
Prerequisite:
CUL 103 or BIO 240
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BIO 250: Molecular Biology
3.00 Credits
Greenville Technical College
3-0-3 Offered based on need Prerequisites: BIO 101, CHM 111 This course is an in-depth study of the principles that govern the structure and function of both procaryotic and eucaryotic genes. Emphasis is placed on gene structure, function, expression, and regulation.
Prerequisite:
BIO 101, CHM 111
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BIO 260: Immunology
3.00 Credits
Greenville Technical College
3-0-3 Offered based on need Prerequisite: BIO 101 or BIO 210 or BIO 225 This course covers the principles and practices of modern immunology, including the interactions between the various cellular and chemical components of the immune response. Topics covered include antibody structure and function; applications of monoclonal antibodies in medicine; gene rearrangements in B and T cells; cellular cooperation and role of the MHC; tolerance; and immunopathology.
Prerequisite:
BIO 101 or BIO 210 or BIO 225
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BIO 275: Human Pathophysiology
3.00 Credits
Greenville Technical College
3-0-3 Offered Fall, Spring, and Summer Semesters Prerequisite: BIO 211 or BIO 215 and BIO 216 This course studies human disease processes, including inflammation, degeneration, immunity, neoplasia, congenital anomalies, and acquired or inherited conditions. Common diseases for each body system are covered with emphasis placed on clinical manifestations, diagnosis, treatment, and prevention. Prior knowledge of cellular biology, anatomy, and physiology is required; microbiology is highly recommended.
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BIO 299: Research in the Biol. Sciences
3.00 Credits
Greenville Technical College
0-9-3 Offered Fall, Spring, and Summer Semesters Prerequisite: Permission of instructor This course provides an opportunity for students to investigate a faculty-approved topic related to Biology using the application of practical research methods. The course is designed for students in an Associate of Arts or Associate of Sciences program to explore part of their major in more depth by working one-on-one or in small groups on faculty- or student-designed research projects.
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BIO 299 - Research in the Biol. Sciences
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BKP 120: Bakeshop Production
3.00 Credits
Greenville Technical College
1-6-3 Offered Fall and Spring Semesters Pre- or Co-requisite: CUL 155 This course covers the applications of fundamentals and principles of basic baking. Emphasis is placed on skill development for quality commercial bakery products.
Corequisite:
CUL-155
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BKP 121: Cake Decorating & Finishing
3.00 Credits
Greenville Technical College
1-6-3 Offered Fall or Spring Semester Prerequisites: BKP 120, CUL 155 This course covers the techniques and assembling used in finishing theme cakes and international cakes with a variety of mediums used in commercial bakeshops.
Prerequisite:
BKP 120
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BKP 182: Artisan Breads
3.00 Credits
Greenville Technical College
1-6-3 Fall and Spring Semesters Pre- or co-requisite: BKP 120 This course introduces the fundamental skills, concepts and techniques of artisan bread baking. Use of sponges, wild yeast, bigas and poolish will be incorporated in making authentic rustic bread. Students will make an assortment of international breads as well as breads for special occasions.
Prerequisite:
BKP 120
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BKP 182 - Artisan Breads
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BKP 183: Plated Desserts
3.00 Credits
Greenville Technical College
1-6-3 Offered Fall and Spring Semesters Prerequisite: BKP 120 This course focuses on the elements of modern dessert production and consumption. It stresses a thorough understanding and creation of all components of plated dessert production, using basic pastry principles.
Prerequisite:
BKP 120
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BKP 183 - Plated Desserts
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