Thomas Edison State University | Prior Learning Assessment Course Description
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PLA Portfolio Assessment Course Subjects

microbiology

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Courses 1-10 of 11 matches.
Introduction to Microbiology   (BIO-251)   4.00 s.h.  
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Fundamental concepts in microbiology and the relationship of microorganisms to disease, epidemiology, and the balance of nature. Laboratory emphasis: the physiology of bacteria, preparation and use of selective and differential media and related methodology. 
Food Processing I: Dry, Freeze, Heat   (FOS-311)   3.00 s.h.  
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Food deals with the principles and practices of drying, freezing, canning, and other heat treatments applied to foods. Current processing methods and their relations to the chemistry, microbiology, and technology of the ingredients and final products are discussed. 
Microbiology   (BIO-351)   4.00 s.h.  
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Course Description
The course emphasizes the principles of biology as they apply to microorganisms. The morphology, anatomy, physiology, growth, metabolism, nutrition, control, and identification of the various microbes are discussed. Representative laboratory exercises include staining procedures, media preparation, pure culture techniques, culture identification, serology, and phage typing. Provides an introduction to microbiology, the study of organisms too small to be clearly seen by the unaided eye (i.e., microorganisms). Topics include morphology, cytology, physiology, ecology, genetics and molecular biology and taxonomy.

Learning Outcomes
Through the Portfolio Assessment process, students will demonstrate that they can appropriately address the following outcomes:

  • Describe and discuss the positive and negative impacts of viruses, bacteria, archaea, protozoa, algae, and fungi.
  • Discuss the relationship between microorganisms and disease.
  • Organisms are divided into five kingdoms: the Monera or Procaryotae, Protista, Fungi, Animalia, and Plantae; microbiologists concerned with which kingdoms?
  • Relate the field of microbiologist to the profession of medicine, agriculture, food science, ecology, genetics, biochemistry, and molecular biology.
  • Describe how Pasteur disproved the theory of spontaneous generation.
  • Summarize the importance of an immunological study.

 
Hematology I + Lab Immunohematology + Lab   (CLB-241)   3.00 s.h.  
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Course Description
The study of hematopoiesis as it relates to the red blood cell. Emphasis is placed on production, release and destruction mechanisms and their implications in disease states. The development of basic skills needed to perform routine and automated procedures in hematology and clinical microscopy. Laboratory.

Learning Outcomes
Through the Portfolio Assessment process, students will demonstrate that they can appropriately address the following outcomes:

  • Hematopoiesis as it relates to the red blood cell.
  • Production, release and destruction mechanisms and their implications in disease states.
  • Basic skills needed to perform routine and automated procedures in hematology and clinical microbiology.

 
Food Service Sanitation   (HMM-201)   3.00 s.h.  
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Course Description
This course covers techniques and procedures for employing hygienic practices in the food service industry. Topics include food sanitation and microbiology, food spoilage and foodborne illnesses. This course also covers training and education in sanitation for food service personnel. Government regulations as they pertain to the food industry are discussed throughout the course.

Learning Outcomes
Through the Portfolio Assessment process, students will demonstrate that they can appropriately address the following outcomes:

  • Describe receiving, storage and inventory functions for food safety.
  • Identify the various types of equipment and physical operational cleaning and maintenance functions.
  • Apply interdepartmental communication activities for a high sanitation rating.
  • Describe the federal and state regulations, departments, agencies and sanitation rating systems.

 
Applied and Industrial Microbiology   (BIO-355)   4.00 s.h.  
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A study of the importance of microorganisms in food production and preservation, industry, disease and public health. 
Chemistry in the Environment   (CHE-362)   3.00 s.h.  
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Course Description
Description of the concepts, principles, practices, and current problems in the chemistry of natural waters, the soil, and the atmosphere. Collection and analysis of air, water, soil, and organisms for pollutants such as noxious gases, heavy metals, and trace organics. EPA approved methods are emphasized. This course is designed to develop a working level knowledge of: (1) chemistry fundamentals; and (2) the basic principles and concepts of environmental chemistry. The participant will also acquire a familiarity level knowledge of: (1) geochemistry; (2) atmospheric chemistry; (3) environmental microbiology; and, (4) water treatment.

Learning Outcomes
Through the Portfolio Assessment process, students will demonstrate that they can appropriately address the following outcomes:

  • Propose and justify ethical, sustainable focused solutions to current and potential environmental chemistry problems.
  • Restate the mechanisms by which pollutants can affect the quality of soil, air, and water.
  • Differentiate between the environmentally important biological cycles (C, N, O, P, S) in the context of the atmosphere, hydrosphere and lithosphere.
  • Describe and discuss the chemical principles that govern the reactions, transport, effects and fates of chemical species in water, soil, air and living environments.

 
Clinical Microbiology   (CLB-311)   3.00 s.h.  
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Clinical laboratory instruction in bacteriology, mycobacteriology, fluorescent antibody procedures, mycology, parasitology, blood cultures including radiometric method of detecting bacteremia, epidemiology, including environmental studies. 
Pollution Microbiology   (ENT-351)   3.00 s.h.  
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Students will be introduced to factors that regulate and control the movement and migration of contaminant materials in the environment. They will learn about hydraulic and nutrient cycles; how geological features affect and direct material flow below, upon, and above the earth's surface. Students will be introduced to methods used to predict run-off and stream flow events. Basic air and water modeling techniques will be introduced. 
Wood Microbiology   (FOR-453)   3.00 s.h.  
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Major types of fungus defects of wood and its products and principles of control. Special emphasis on chemistry of wood decay, wood durability, toxicants, lumber discolorations, heart-rots and decay in forest products. 
Courses 1-10 of 11  |  Next »