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Course Criteria
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2.00 Credits
Required course for BLaST scholars and open to all UAF students. This course will facilitate mentored research experience for undergraduate students. Students will participate in advanced research topics from outside the usual undergraduate laboratory offerings. Students will be required to actively participate in research activities and report on progress and growth throughout the course. Course will conclude with a semester research report and presentation on research activities. Prerequisites: BMSC F214. Offered Spring
Prerequisite:
BMSC F214 UF C-
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1.00 Credits
Supports undergraduate research projects with strategies and methodologies when establishing a scientific research project. Also foster the personal, academic and career growth of the student. Topics include personal wellness, academic and career planning, mentoring relationships, project management, scientific writing, and communication strategies. Prerequisites: BMSC F224. Offered Fall
Prerequisite:
BMSC F224 UF C-
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3.00 Credits
This course emphasizes human and veterinary medical applications for aspiring health practitioners and biomedical scientists. It is an introduction to the science of drugs. Topics include excretion, absorption, movement of drugs throughout the body, receptor-drug binding, signal transduction, dose-response relationships, and associated physiological effects (beneficial and adverse). Prerequisites: BIOL F310, BIOL F360, CHEM F351 or CHEM F360. Crosslisted with BIOL F401. Offered Fall Even-numbered Years
Prerequisite:
BIOL F310 UF C- OR BIOL F360 UF C- OR CHEM F360 UF C- OR CHEM F351 UF C-
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1.00 - 6.00 Credits
No course description available.
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1.00 - 6.00 Credits
No course description available.
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1.00 Credits
Provides an overview of the many facets of the food industry and begins the student portfolio. Students will learn culinary related math concepts; topics include basic math principles, weights and measures, recipe conversion and baking formulas. These lessons will be used throughout the culinary program.
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3.00 Credits
Food service and the principle variations which students may encounter in the industry; professional standards, kitchen safety, first aid, storeroom operation, kitchen equipment and basic culinary terminology. Offered Fall, Spring, As Demand Warrants
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2.00 Credits
The preparation of cakes for icing and decorating. Topics include borders, clowns, flowers, leaves, pattern transfer, frozen buttercream, confectionery coating, royal icing, plus designing cakes, and rolled buttercream. Use of an airbrush, flow in techniques and tiered cake assembly covered.
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4.00 Credits
The student learns concepts of sanitation and safety as they relate to the foodservice industry. Areas addressed include: tools, equipment, knife skills, kitchen safety, food and plate presentation, food evaluation, basic cooking principles to include moist and dry heat methods, seasonings, flavorings and aromatics, fats, emulsions, dairy products, eggs and palate development. Prerequisites: CAH F101; CAH F150 (both may be taken concurrently).
Prerequisite:
CAH F101 UF C- Concurrent AND CAH F150 UF C- Concurrent
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4.00 Credits
Students study and apply cooking methods of scratch cookery through small batch assignments. Areas of study include stocks, thickeners, roux based sauces to include the four mother sauces, hot and cold emulsions, butter sauces, salsas, vinaigrettes, and reductions as well as soups to include cream, clear and potage soups. Prerequisites: CAH F140; CAH F150.
Prerequisite:
CAH F140 UF C- AND CAH F150 UF C-
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