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  • BAKE 155: Classic Cakes and Tortes

    3.00 Credits
    Northampton County Area Community College

    This course provides an introduction to the skills and techniques of cake, torte and filling production. Products covered include various types of sponge cake, mousse, fruit fillings, and icings. Properties and characteristics of ingredients, the baker's percentage system and scaling methods are covered as well as proper mixing techniques. Sanitary practices and compliance with laws and ordinances of the Department of Agriculture are enforced. Students are required to have a professional chef's uniform to participate in class according to departmental uniform policies.
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  • BAKE 160: Cookies and Petite Desserts

    3.00 Credits
    Northampton County Area Community College

    This course will focus on the methods and techniques of creating both basic and advanced cookies and bars as well as petit fours. Skills in cookie shaping, decorating and finishing techniques will be developed along with speed and consistency. Petit Four skills will include the use of poured fondant, poured chocolate, piping, and decoration. Various petite desserts and miniature desserts, including mini cakes and tarts will be discussed, prepared and garnished. Presentation and retail applications will also be emphasized. Sanitary practices and compliance with laws and ordinances of the Department of Agriculture are enforced. Students are required to have a baking kit and a professional chef's uniform to participate in class according to departmental uniform policies. Restricted to Baking and Pastry students
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  • BAKE 165: Plated Desserts

    3.00 Credits
    Northampton County Area Community College

    Students will develop the ability to combine tastes, textures, and shapes to produce classical and modern plated desserts. Students will gain knowledge of techniques and equipment needed to produce desserts, sauces, and garnishes, and to use these components to create composed plated desserts that are both delicious and visually striking. Emphasis on station organization, timing, food safety and sanitation, and service coordination for dessert production. Sanitary practices and compliance with laws and ordinances of the Department of Agriculture are enforced. Students are required to have a baking kit and a professional chef's uniform to participate in class according to departmental uniform policies. Restricted to Baking and Pastry students.
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  • BIOS 104: Field Ecology

    4.00 Credits
    Northampton County Area Community College

    This course provides a survey of the principles and techniques of ecology. Class work stresses the theories behind the field work, including the structure of the physical and biotic components of the environment, conservation and preservation of wildlife and natural resources, biogeography and classification. Laboratory work is centered around field experiences. This course is designed for students not intending to major in science. Core: SCI.
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  • BIOS 105: Contemporary Biology

    4.00 Credits
    Northampton County Area Community College

    This course is designed for students not intending to major in science or the allied health fields. It focuses on the development of awareness of the impact of biology on individuals and the environment and the understanding of the process of science, ecology, cells, genetics, selected human systems and evolution. Not more than one of the BIOS 103, 105, or 107 may count for credit towards the same degree. Approved for the Honors Program. Also available through Online Learning. Core: SCI.
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  • BIOS 105G: Contemporary Biology

    4.00 Credits
    Northampton County Area Community College

    This course is designed for students not intending to major in science or the allied health fields. It focuses on the development of awareness of the impact of biology on individuals and the environment and the understanding of the process of science, ecology, cells, genetics, selected human systems and evolution. Not more than one of the BIOS 103, 105, or 107 may count for credit towards the same degree. Writing intensive. Core: SCI, WI. Prerequisite:    ENGL 101
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  • BIOS 107: Introduction to Biology I

    4.00 Credits
    Northampton County Area Community College

    This course is designed for science majors. Utilizing an evolutionary approach, the molecular basis of life will be studied, including such topics as the scientific method, chemistry, cell structure and function, cellular respiration, photosynthesis, mitosis, meiosis, genetics, and evolution. Not more than one of BIOS 105, 107, or 115 may count for credit toward the same degree. Core: SCI.
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  • BIOS 110: In Your Genes

    4.00 Credits
    Northampton County Area Community College

    This course is designed for students with an interest in modern genetics and the Human Genome Project, and will develop an awareness of the impact of genetics on individuals, society, and the environment. The course's goal is to empower students to make informed decisions about ethical dilemmas in genetics that society will face in the next generation. This course is not intended for Biological Science or Allied Health majors. Core: SCI. Also available through Online Learning.
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  • BIOS 115: Essentials of Biology

    4.00 Credits
    Northampton County Area Community College

    This course is designed to build skills necessary for successful completion of advanced Biology courses, especially those in the Allied Health fields. Basic topics such as the metric system, atomic structure, and informational literacy will be covered, as well as more in depth biological subjects such as cell structure and function, and human genetics. This course will concentrate on the principles of biology related to the human body, but will not cover body systems, evolution or other topics of general interest. Not more than one of BIOS 105, 107, or 115 may count for credit toward the same degree. Also available through Online Learning. Core: SCI.
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  • BIOS 126: Environmental Science

    4.00 Credits
    Northampton County Area Community College

    This course introduces students to the study of human impact on the environment and the fundamental principles of ecology. The effects of pollution and human disruption on the natural systems of the Earth will be studied, including water, air, and habitat destruction. Municipal solid waste issues, hazardous materials, alternative energy, and public policy (Federal, State, and Local levels) are also addressed. While there are some lab experiments carried out in the lab, laboratory work will center around field experience. This course is designed for students not intending to major in science. Core: SCI and D. Also available through Online Learning.
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