Archives: Courses
CHEM 1307 A – Introductory Chemistry II (lecture) (3,3,0).
Introductory Chemistry II (Organic and Biochemistry). A survey of organic and biochemistry including functional groups, nomenclature, carbohydrates, lipids, protein, enzymes, bioenergetics, catabolism, anabolism, nucleic acids, nutrition, digestion, body fluids, neurotransmitters, hormones, immunoglobulins, and current topics. This class is suitable for non-science majors and students pursuing degrees in nursing. Prerequisite CHEM 1305 or CHEM 1311 or…
CHEM 1305 A – Introductory Chemistry I (lecture) (3,3,0).
survey of chemistry including the metric system, scientific method, physical properties of matter, atomic structure, ionic and covalent bonding, naming of compounds, chemical reactions, stoichiometry, gas laws, liquids, solids, solutions, equilibrium, acid-based theory, electrochemistry, nuclear chemistry, and a brief survey of functional groups of organic molecules and biomolecules. Recommended co-requisite: CHEM 1105.
CHEM 1112 A – General Chemistry II (lab) (1,0,3).
Basic laboratory experiments supporting theoretical principles presented in CHEM 1312. Pre-/Co-requisite: CHEM 1312.
CHEM 1111 A – General Chemistry I (lab) (1,0,3).
Basic laboratory experiments supporting theoretical principles presented in CHEM 1311. Pre-/Co-requisite: CHEM 1311.
CHEM 1107 A – Introductory Chemistry II (lab) (1,0,3).
Introductory Chemistry II (Organic and Biochemistry) Lab. Basic laboratory experiments supporting theoretical principles presented in CHEM 1307. Co or Prerequisite: CHEM 1307.
CHEM 1105 A – Introductory Chemistry I (lab) (1,0,4).
Survey course introducing chemistry. Topics may include inorganic, organic, biochemistry, food/physiological chemistry, and environmental/consumer chemistry. Designed for non-science and allied health students. Pre-/Co-requisite: CHEM 1305.
CHEF 2301 W – Intermediate Food Preparation (3,2,4).
Continuation of previous food preparation course. Topics include the concept of pre-cooked food items, as well as scratch preparation. Covers full range of food preparation techniques.
CHEF 1480 W – Cooperative Education – Culinary Arts/Chef Training (4,1,21).
Career-related activities encountered in the student’s area of specialization offered through an individualized agreement among the college, employer, and student. Under the supervision of the college and the employer, the student combines classroom learning with work experience. Includes a lecture component.
CHEF 1401 W – Basic Food Preparation (4,2,6).
A study of the fundamental principles of food preparation and cookery to include Brigade System, cooking techniques, material handling, heat transfer, sanitation, safety, nutrition, and professionalism.
CHEF 1345 W – International Cuisine (3,2,4).
The study of classical cooking skills associated with the preparation and service of international and ethnic cuisines. Topics include similarities between food production systems used in the United States and other regions of the world.