Course Search Results

  • 4.00 Credits

    Introduces human anatomy by relating basic cell structure to the issues, organs and systems of the body. The relationship of structure to function is discussed. The major body systems are presented.
  • 3.00 Credits

    Presents the physiology of the human by building on basic anatomical and other scientific concepts and relating these concepts to the function and control of the body systems. Physiological control is aimed at all levels. Individual systems are studied and related to the integration of that system to the entire body.
  • 4.00 Credits

    This is the first course in a two-semester sequence that explores the structure and function of the human body and mechanisms for maintaining homeostasis within the body. Topics include basic organic chemistry, cells, tissues and the following organ systems integumentary, skeletal, muscular, nervous and endocrine. Also discussed will be interactions between systems as well as selected diseases and disorders and their relationship to typical anatomy and physiology. Prerequisite:    (CHM 107, CHM 155, CHM 264, or High School Chemistry) and (ENG 095 or Placement Test)
  • 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. Prerequisite:    BIO 171 (Grade of C or Higher)
  • 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.
  • 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.
  • 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:    (BIO 155 or BIO 171) and (CHM 107, CHM 155, CHM 264, or High School Chemistry) and (ENG 085 or Placement Test)
  • 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. Prerequisite:    BIO 110, BIO 155, BIO 171, or BIO 210
  • 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:    CUL 104
  • 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:    BKP 141