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CURRICULUM COURSE DESCRIPTIONS 259
BIO-271 Pathophysiology 3 (3-0) SS
Prerequisites: BIO-163 or BIO-166
Corequisites: None
This course provides an in-depth study of human pathological processes and their
effects on homeostasis. Emphasis is placed on interrelationships among organ
systems in deviations from homeostasis. Upon completion, students should be able to
demonstrate a detailed knowledge of pathophysiology. This course has been
approved for transfer under the Comprehensive Articulation Agreement as a
premajor and/or elective course requirement for the A.A., A.F.A., and A.S. degrees.
NOTE: This course DOES satisfy the general education course requirement in
Natural Science for the A.A.S. and A.G.E. degrees ONLY. (1997 SU)
BIO-275 Microbiology 4 (3-3) FS SS
Prerequisites: BIO-110, BIO-111, BIO-163, or BIO-165, minimum grade C
Corequisites: None
This course covers principles of microbiology and the impact these organisms have
on man and the environment. Topics include the various groups of microorganisms,
their structure, physiology, genetics, microbial pathogenicity, infectious diseases,
immunology, and selected practical applications. Upon completion, students should
be able to demonstrate knowledge and skills including microscopy, aseptic technique,
staining, culture methods, and identification of microorganisms. This course has been
approved for transfer under the Comprehensive Articulation Agreement as a
premajor and/or elective course requirement for the A.A., A.F.A., and A.S. degrees.
NOTE: This course DOES satisfy the general education course requirement in
Natural Science for the A.A.S. and A.G.E. degrees ONLY. (2010 FA)
BPA Baking and Pastry Arts
BPA-120 Petit Fours & Pastries 3 (1-4) F
Prerequisites: CUL-110, CUL-160
Corequisites: None
This course introduces the basic principles of the preparation and plating of a variety
of petit fours and individual dessert pastries. Emphasis is placed on traditional and
contemporary petit fours and pastries utilizing updated production methods. Upon
completion, students should be able to produce individual pastries and petit fours for
buffet and special event settings. (2011 FA)
BPA-130 European Cakes and Tortes 3 (1-4) S
Prerequisites: CUL-110, CUL-160
Corequisites: None
This course introduces the production of a wide variety of classical and modern cakes
suitable for restaurants, retail shops and large-scale production. Emphasis is placed
on classic cakes using the methods of mixing, filling, glazing and icing. Upon
completion, students should be able to prepare, assemble, and decorate gelatin-based
and layered tortes and cakes such as Bavarian, Dobos, and Sacher. (2011 FA)
BPA-150 Artisan & Specialty Bread 4 (1-6) S
Prerequisites: CUL-110, CUL-160
Corequisites: None
This course provides an advanced study in the art and craft of bread making. Topics
include pertinent formulas and techniques associated with naturally leavened loaves,
hearth breads, focaccia, flat breads, and other breads utilizing a variety of grains.