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Course Criteria
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4.00 Credits
This is a continuation of Human Anatomy and Physiology I. Students will continue to explore the structure and function of the human body and mechanisms for maintaining homeostasis within the body. Topics include the cardiovascular, respiratory, lymphatic, digestive, urinary and reproductive systems. Also discussed will be interactions between systems as well as selected diseases and disorders and their relationship to typical anatomy and physiology. Prerequisites(s): BIO 171 with a "C"grade or better.
Prerequisite:
BIO 171 (With a Grade of C or Better)
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4.00 Credits
This course introduces students to the science of animals. It presents a survey of the animal kingdom with emphasis on diversity, evolutionary relationships, phylum characteristics, functional adaptation, and environmental interaction. This course is appropriate for science majors and nonscience majors alike.
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4.00 Credits
Classical genetics is the foundation on which all other genetics courses rest. It is concerned primarily with the ways that genetic traits are passed through generations in plants and animals. Traits may be dominant, recessive, intermediate, polygenic, sex-linked, or autosomal, and each will be explained in the course. Today, a prime reason for performing classical genetics is for gene discovery-the finding and assembling a set of genes that affects a biological property of interest. In addition, the inheritance of chromosomes, how they produce a functional protein, and how we can use DNA to manipulate these traits will be covered. Finally, the course of traits in entire poplulations will be analyzed, allowing students to predict the futures of endangered species, and perhaps even humans themselves.
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4.00 Credits
Deals with microbial organisms in general by surveying the history, methods and nature of microbiology. Bacteria and viruses are discussed in greater depth, particularly those that cause human disease. Also covered is the beneficial role played by microbes. Prerequisite(s): BIO 155 or BIO 171 AND CHM 107, CHM 155, CHM 264 or high school chemistry, ENG 085 or placement
Prerequisite:
BIO 155 or BIO 171 AND CHM 107, CHM 155, CHM 264 or high school chemistry, ENG 085 or placement
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4.00 Credits
Although the course begins with an introduction to heredity and classical Mendelian genetics, this material will emphasize current ideas in molecular biology including the transfer and expression of genetic information, the interaction and hybridization of genes, and molecular mutagens. The course will focus on the transmission and expression of genetic information, predominantly through eukaryotic molecular genetics. Prokaryotic molecular genetics and the variations from the eukaryotic model will also be discussed. The structure and function of the genetic material at the molecular level, replication and repair of the genetic material, and the regulation and expression of genetic information will be considered. Pre-requisite(s): BIO 110, BIO 155, BIO 171 or BIO 210
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4.00 Credits
The student learns the fundamentals of quantity baking which involves preparation of yeast rolls, breads, pies, cakes, cookies tarts and doughnuts. The properties of baking ingredients, use and care of commercial bake shop equipment, and storage and sanitation of baked products are studied. Uniforms and program tool kit required. Prerequisite(s): CUL 104
Prerequisite:
CUL 104
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3.00 Credits
A second-level course focusing on the study and preparation of advanced breads,pastries, cakes and desserts. Laboratory preparation is coordinated with related studies in the classroom. Uniforms and program tool kit are required. Prerequisite(s): BKP 141
Prerequisite:
BKP 141
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3.00 Credits
Provides the student with experience in the study and preparation of advanced pastries, cakes, pies and tortes. Students are also introduced to Artisan and decorative breads. Emphasis is placed on introducing the student to the most up-to-date products and technologies available. Uniforms and program tool kit required. Prerequisite(s): BKP 142
Prerequisite:
BKP 142
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3.00 Credits
The student will study and prepare baked goods and pastries used in commercial operations with an emphasis on speed scratch techniques with ready-made components and fresh ingredients. Menus will be evaluated and developed for food and labor cost and where speed scratch techniques can be introduced. Uniform and program tool kit required. Prerequisite(s) BKP 141
Prerequisite:
BKP 141
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4.00 Credits
A continuation of developing baking and pastry skills. Teaches the reasons for preparing various bakery and pastry products to satisfy the clientele. Students practice quantity baking on commercial equipment that is available to produce the best quality end-product. Emphasis is placed on menu planning, standardizing recipes and production. The student is made aware of work simplification, cost control organization and administration. A part of this course is preparing for and operating the Bistro.
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