52221

Principles of food-borne illness etiology and transmission; food-borne agents resulting in food spoilage, infections, and poisonings; sanitary, preventive, and managerial practices mandated by public health laws for food service personnel and health inspectors to ensure food safety. Use of fermentation microorganisms in food preparation.

This introductory ecology course will study the relationships between organisms and their environment. We will examine species adaptations, population, community and ecosystem ecology, and survey the worlds biomes. We will also evaluate humanity's impact on the living world and explore sustainable solutions.

An introductory nutrition course intended for students interested in entering the allied health fields with emphasis on physiology, metabolism of nutrients, metabolic diseases and dietary modification to optimize recovery and health. Students will understand and evaluate dietary intake, nutritional assessment, and nutrition care commonly used at clinics and hospitals.

An introduction to scientific and biological principles through the study of humans as exemplary organisms. Lectures and laboratory exercises will explore current scientific issues, develop critical thinking skills, and examine the structure and function of the human body in relation to health and disease.

An introductory nutrition course intended for students interested in entering the allied health fields with emphasis on physiology, metabolism of nutrients, metabolic diseases and dietary modification to optimize recovery and health. Students will understand and evaluate dietary intake, nutritional assessment, and nutrition care commonly used at clinics and hospitals.

Emphasis on the practical application of nutrition to everyday life such as planning a healthy diet, assessing one's nutritional food intake, understanding nutritional labels and useful sources for nutrition information. Scientific principles behind the development of Dietary Reference Intakes (DRls) and Food Guidelines.

Nutrition and food concepts relevant to students in the Culinary Arts and Hospitality Management Programs. Review properties of nutrients, common metabolic and digestive problems and the required diet modifications and treatment.

Principles of food-borne illness etiology and transmission; food-borne agents resulting in food spoilage, infections, and poisonings; sanitary, preventive, and managerial practices mandated by public health laws for food service personnel and health inspectors to ensure food safety. Use of fermentation microorganisms in food preparation.

Students will develop and create an online portfolio to showcase creative projects suitable for gaining entry-level work in the Entertainment and Media industries.

Students will create a vlog channel and episodes in this hands-on class focusing on technical considerations and content issues required to produce and deliver video content over the Internet. The student will research the history of video on the web, and its impact on traditional broadcast media.