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Course Criteria
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3.00 Credits
This course covers the topics of general biology from the perspective of beer. Laboratory will include and inquiry- based study of beer brewing. Students must be 18 years olds prior to the start of the course. (3:2,3) 0.000 OR 3.000 Credit Hours 0.000 OR 2.000 Lecture hours 0.000 OR 3.000 Lab hours Levels: Undergraduate, Undergraduate-Bachelor Program Schedule Types: Lecture, Laboratory Liberal Arts and Sciences College Mathematics & Sciences Division Biological Sciences Department Course Attributes: GEN ED Natural Science, Lib Arts/Sci Elec-LASC, Lab Science Elective, Science Elective
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4.00 Credits
This course examines the structures and functions of roots, stems, leaves, flowers, and fruits of advanced plants, including basic concepts of plant cell structure, growth, metabolism, reproduction, and heredity. The life histories, ecological importance, and evolutionary relationships of more primitive plant groups are also considered. (NS) Prerequisite: None (4: 3, 3) Spring 0.000 OR 4.000 Credit Hours 0.000 OR 3.000 Lecture hours 0.000 OR 3.000 Lab hours Levels: Undergraduate, Undergraduate-Bachelor Program Schedule Types: Lecture, Laboratory Liberal Arts and Sciences College Mathematics & Sciences Division Biological Sciences Department Course Attributes: GEN ED Natural Science, Lib Arts/Sci Elec-LASC, Lab Science Elective
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4.00 Credits
Lectures emphasize comparative anatomical and physiological adaptations for all the life processes across the animal kingdom and the developmental and evolutionary processes leading to these adaptations. Laboratory study involves a phylogenetic survey of the animal kingdom investigating adaptations and relationships of all the major phyla and some minor ones. (NS) Prerequisite: None (4: 3, 3) Fall 0.000 OR 4.000 Credit Hours 0.000 OR 3.000 Lecture hours 0.000 OR 3.000 Lab hours Levels: Undergraduate, Undergraduate-Bachelor Program Schedule Types: Lecture, Laboratory Liberal Arts and Sciences College Mathematics & Sciences Division Biological Sciences Department Course Attributes: GEN ED Natural Science, Lib Arts/Sci Elec-LASC, Lab Science Elective
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4.00 Credits
This course provides the opportunity to study the characteristics of microorganisms (bacteria, viruses, fungi, protozoa, and algae), including culture, identification, biochemical activities, morphology, and effects of these life forms on the environment. The primary emphasis of the course is on bacteria. (NS) Prerequisite: None (4: 3, 3) 0.000 OR 4.000 Credit Hours 0.000 OR 3.000 Lecture hours 0.000 OR 3.000 Lab hours Levels: Undergraduate, Undergraduate-Bachelor Program Schedule Types: Lecture, Laboratory, WEBCT Based Liberal Arts and Sciences College Mathematics & Sciences Division Biological Sciences Department Course Attributes: GEN ED Natural Science, Lib Arts/Sci Elec-LASC, Lab Science Elective
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1.00 - 4.00 Credits
No Course Description Available 1.000 TO 4.000 Credit Hours 1.000 TO 4.000 Lecture hours 0.000 TO 3.000 Lab hours Levels: Undergraduate, Undergraduate-Bachelor Program Schedule Types: Lecture, Recitation, Laboratory Liberal Arts and Sciences College Mathematics & Sciences Division Biological Sciences Department Course Attributes: Lib Arts/Sci Elec-LASC, Lab Science Elective, Science Elective
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3.00 Credits
This course is an exploration of the nature of infectious diseases and the organisms affecting humans. The focus will primarily be on case studies of infectious diseases that demonstrate not only the basic principles of microbiology, but the nature and etiology of infection. The course will also examine the role of human activity and microbial evolution in the nature of, spread and control of pathogenic microbes. Prerequisite: BIOL 230 or equivalent (3:3,0) 3.000 Credit Hours 3.000 Lecture hours 0.000 Lab hours Levels: Undergraduate, Undergraduate-Bachelor Program Schedule Types: Lecture, Distance Learning Liberal Arts and Sciences College Mathematics & Sciences Division Biological Sciences Department Course Attributes: Lib Arts/Sci Elec-LASC, Lib Arts/Scie Up Elec-LAUP
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3.00 Credits
This course provides students with an in-depth understanding of the roles and function of bread ingredients, production of artisanal bread products, and an understanding of a variety of breads produced for sale. Students will adapt common bread formulas to meet changing trends, and also produce traditional breads from around the world. Pre-requisite: NONE 3:1,5 0.000 OR 3.000 Credit Hours 0.000 OR 1.000 Lecture hours 0.000 OR 5.000 Lab hours Levels: Undergraduate, Undergraduate-Bachelor Program Schedule Types: Lecture, Laboratory Hospitality College Hospitality Management Division Restaurant Administration Department Course Attributes: Hosp BBA/AAS Culinary Elective, Hosp AAS/BBA Tech/RE Elect
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3.00 Credits
This course will provide basic principles and facts related to special dietary concerns prevalent among today's consumers. Strategies for adpative baking will be discussed and practiced; and healthful ingredients will be introduced. Recipes will be developed and analyzedon tyhe computer for nutritional content. Marketing strategies for specialty baked goods will be developed. Co-requisite: BKNG 125. Prerequisites: CULN 120 and CULN 125 3:3,0 3.000 Credit Hours 3.000 Lecture hours 0.000 Lab hours Levels: Undergraduate, Undergraduate-Bachelor Program Schedule Types: Lecture Hospitality College Hospitality Management Division Restaurant Administration Department Course Attributes: Hosp BBA/AAS Culinary Elective, Hosp AAS/BBA Tech/RE Elect
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1.00 Credits
This course will provide basic principles and facts related to special dietary concerns prevalent among today's consumers. Strategies for adptive baking will be discussed and practiced; healthful ingredients will be introduced. Recipes will be developed and analyzed on the coputer for nutritional content. Marketing strategies for specialty baked goods will be developed. Co-requisite: BKNG 120 Pre-requisites: CULN 120 and CULN 125 1:0,4 1.000 Credit Hours 0.000 Lecture hours 4.000 Lab hours Levels: Undergraduate, Undergraduate-Bachelor Program Schedule Types: Laboratory Hospitality College Hospitality Management Division Restaurant Administration Department Course Attributes: Hosp BBA/AAS Culinary Elective, Hosp AAS/BBA Tech/RE Elect
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3.00 Credits
This course provides students with an introduction to current business in America. Attention is devoted to various business areas including production, marketing, finance, and human resource management. The course also explores selected businesses and their practices in order to illustrate the concepts, structures, and theories being studied. Prerequisite: None (3: 3, 0) 3.000 Credit Hours 3.000 Lecture hours Levels: Undergraduate, Undergraduate-Bachelor Program Schedule Types: Lecture, WEBCT Based Business Management College Business Division Business Administration Department Course Attributes: Business Elective, Hospitality BBA Business Elect, Info Tech Technical Elective, Park & Rec concentration Elect
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