130 L I N N- B E N T O N C O M M U N I T Y C O L L E G E
BI 213 PRINCIPLES OF BIOLOGY •( 4 credits) One of three introductory courses intended for science majors: biochemistry, botany, zoology, forestry, microbiology, fisheries and wildlife, agriculture, pre-medical, pre-dental, pre-veterinary, pre-pharmacy, biology, etc. Focuses on genetics, evolution, and ecology. Biology 211, 212 and 213 need not be taken in numerical order. This course includes a laboratory component. Corequisite: CH 112 Chemistry for Health Occupations or CH 150 Prepartory Chemistry or CH 121 College Chemistry( only offered at OSU) or CH 221 General Chemistry. This course includes a laboratory component.
BI 231 HUMAN ANATOMY & PHYSIOLOGY •( 5 credits) The first term of an introduction to the structure and function of the human body. This course is of particular benefit to students in the health professions and physical education, but is valuable to others interested in the anatomy and physiology of the body. Focuses on the structure and function of the cell, basic biochemistry, tissues, skin, skeleton and muscles. This course includes a laboratory component. Prerequisites: MTH 065 Elementary Algebra and BI 112 Cell Biology for Health Occupations with a grade“ C” or better, BI 212 Principles of Biology with a grade“ C” or better, or equivalent.
BI 232 HUMAN ANATOMY & PHYSIOLOGY •( 5 credits) The second term of an introduction to the structure and function of the human body. Benefits students in the health professions and physical education, but is valuable to others interested in the anatomy and physiology of the body. Focuses on the nervous system, endocrine system, and cardiovascular system. Includes a laboratory component. Prerequisite: BI 231 Human Anatomy and Physiology. Students who are currently enrolled in BI 231 or BI 232 will be allowed to register for the next sequence course( BI 232 or BI 233) before priority registration for continuing students. Current BI 231 and BI 232 faculty will announce the day, time and restrictions for this special registration day. Students will be permitted to register for only the Anatomy and Physiology class at this time. All holds on student accounts must be resolved prior to this registration day. Students must earn a“ C” or better in BI 231 or BI 232 to move to the next sequence course. The week after grades are submitted, students who earned less than a“ C” in BI 232 or BI 233 will be dropped from the preregistered sequence course.
BI 233 HUMAN ANATOMY & PHYSIOLOGY •( 5 credits) The third term of an introduction to the structure and function of the human body. This course is of particular benefit to students in the health professions and physical education, but is valuable to others interested in the anatomy and physiology of the body. Focuses on the lymphatic system, respiratory system, urinary system, fluid and electrolyte balance, digestive system and reproductive system. Prerequisite: BI 232 Human Anatomy and Physiology. This course includes a laboratory component.
BI 234 MICROBIOLOGY •( 4 credits) An introductory lecture / laboratory course covering all microbial life, with emphasis on bacterial forms. This course covers cell structure, metabolism, genetics, growth, and control of growth. We also will investigate host-pathogen relationships that lead to disease and health. In the laboratory, students learn basic microscope and culture procedures and will investigate the occurrence and behavior of microorganisms in our environment.
BI 280 CWE BIOLOGY( 2-14 credits) Gives students practical experience in supervised employment related to biology. Students identify job performance objectives, work a specified number of hours during the term, and attend a related CWE seminar. Note: Credits are based on identified objectives and number of hours worked. Prerequisite: CWE coordinator approval.
BI 4.210 PREP FOR ANATOMY & PHYSIOLOGY( 1 credit) This course will combine instruction in study skills with basic biological content to prepare students for the three-term Anatomy and Physiology sequence. The course is appropriate for students planning to take the Anatomy and Physiology sequence in the near future.
CA: CULINARY ARTS: TRANSFER
CA 101 CULINARY ARTS PRACTICUM I( 7 credits) Practicum classes I, II, and III provide a comprehensive hands-on sequence designed to develop, through practice, the basic skills and attitudes necessary for a successful career in Food Service. Stations include Baking, Pantry, Garde Manger, Soups and Sauces, Entree Cookery, Vegetable Cookery, Healthy and Natural Foods, and Dining Room. High professional standards and attitudes are stressed. These practicums are designed for the serious career-oriented individual. Co-Requisites: CA 111 Foodservice Safety and Sanitation; CA 112 Stations, Tools and Culinary Techniques
CA 102 CULINARY ARTS PRACTICUM II( 8 credits) The Practicum classes I, II, and III provide a comprehensive hands-on sequence designed to develop, through practice, the basic skills and attitudes necessary for a successful career in Food Service. Stations include Baking, Pantry, Garde Manger, Soups and Sauces, Entree Cookery, Vegetable Cookery, Healthy and Natural Foods and Dining Room. High professional standards and attitudes are stressed. These practicums are designed for the serious career-oriented individual. Prerequisite: CA101 Culinary Arts Practicum I
CA 103 CULINARY ARTS PRACTICUM III( 8 credits) The Practicum classes, I, II and III provide a comprehensive hands-on sequence designed to develop, through practice, the basic skills and attitudes necessary for a successful career in Food Service. Stations include Baking, Pantry, Garde Manger, Soups and Sauces, Entree Cookery, Vegetable Cookery, Healthy and Natural Foods, and Dining Room. High professional standards and attitudes are stressed. These practicums are designed for the serious career-oriented individual.
CA 111 FOODSERVICE SAFETY AND SANITATION( 1 credit) This course helps students gain an awareness of the hazards of poor sanitation and safety practices and how to properly address those issues. Students, through lecture, assigned reading and case study, learn the essentials of food handling, proper personal hygiene, equipment handling and facilities management as they relate to the food service industry.
CA 112 STATIONS, TOOLS, AND CULINARY TECHNIQUES( 3 credits) A program orientation course providing students a thorough first exposure to the history of food service; the identification and use of common ingredients; professional work habits and attitudes; and to a basic understanding of equipment, knife handling techniques and culinary terms and methods. Co- Requisite: CA101 Culinary Arts Practicum I, CA111 Foodservice Safety and Sanitation
CA 199 SPECIAL STUDIES: FOOD & WINE( 1-4 credits) Special Studies allows a student to investigate, with supervision from a faculty member, a topic of his / her interest at an individual pace. Credits and projects will be determined jointly by the instructor and the student.
CA 201 CULINARY ARTS CAREER PLANNING( 1 credit) Students will prepare for entering the Culinary workforce. Students will organize a search for work including the preparation of a resume for use in mock interview, writing a letter of application, and completing a standard application