Life Science

To provide a sound academic curriculum for transfer to a baccalaureate institution.

• Graduates transfer to a baccalaureate institution with full junior status in a science/nutrition related program.
• Graduates demonstrate a GPA similar to native students at the transfer institution.
• Graduates will meet the SUNY requirements in general education by completing at least seven of the 10 SUNY GE silos.

To prepare students to recognize how a variety of sciences interface so that the complexity of nutritional sciences can be understood.

• Students will demonstrate how N/D interfaces with other sciences.
• Students will organize information, evaluate alternatives, and reach logical conclusions regarding the analysis.

To prepare students to effectively communicate, both orally and in the written form.

• Students will prepare and present several oral presentations.
• Students will write clear and concise research paper.

To prepare students to think and solve problems relating to nutrition.

• Students will demonstrate problem-solving techniques through analysis of case studies.
• Students will collect, analyze, integrate, and formalize data in a variety of classes in the curriculum.

To prepare students to investigate scientific problems in a group setting.

• Students will work collaboratively in the laboratory, demonstrating skill toward the completion of common project.

To prepare students to demonstrate information literacy.

• Students will use traditional and contemporary information technology.
• Students will identify, access, and appropriately use authoritative sources of information.

College Seminar is an opportunity for students to develop the skills necessary to improve the chances for success in the college environment. General College procedures, the fundamental notions of time management and study skills, and the specific responsibilities of today's students in a variety of local and global environments are discussed. One or more collaborative projects will be an integral part of the course. Corequisites: The course must be taken in the student's first thirty hours of study. General first year courses would usually be taken at the same time.

English 1 is a composition course. By focusing on several kinds of writing--self expressive, informative, argumentative/persuasive, and others--it teaches the student to produce the clear, correct and effective prose required in a wide variety of professions and occupations. Class meetings are a blend of lecture and discussion with frequent in-class writing activities. Conferences may be required. Readings are studied as models of good writing and for the ideas they contain. There are eight writing assignments altogether, including an in-class essay, a research-based assignment, and a business writing assignment. Prerequisites: Appropriate evaluation on the placement test writing sample, or successful completion of EN099 Introduction to College English, or successful completion of SL116 ESL4 Advanced Composition, or permission of Humanities Department Head or course instructor.

This course covers the structure and function of the human organism and the regulatory processes that operate within a living system. It introduces general anatomical, physiological, and chemical organization, and includes the integumentary (skin), skeletal, muscular, and nervous systems. Laboratories involve vertebrate dissection, the use of prosected human cadavers and human skeletal materials, microscope work, non-invasive human experimentation, and possibly animal experimentation. Prerequisite: One year of high school chemistry or equivalent preparation, or Life Science Department Head permission. Students enrolled in Health Services Department programs are recommended to complete this course before beginning their specialized program coursework.

This course provides a general understanding of nutrition as a science. The primary focus is on proper dietary habits and wellness, the causes of sickness, and governmental policies. Content areas include nutrients necessary for health and energy needs, and illness due to nutrient excesses and deficiencies. It addresses vitamins, minerals, and food safety.

This course emphasizes algebraic manipulations and problem solving. Topics include equations and inequalities; systems of equations; factoring; radical and rational expressions; linear, quadratic, rational, exponential, and logarithmic functions; and, their graphs. Applications are selected from business, economics, and the natural sciences. Prerequisite: An appropriate placement test result or MA115 Intermediate Mathematics.

A wide variety of credit courses including but not limited to swimming, fitness center, badminton, tennis, golf, bowling and aerobic dance.

This course seeks to deepen the students' understanding of human nature and the human condition through the study of ideas and values expressed in both imaginative literature and a full-length book of non-fiction. To this end, students use and develop critical thinking and language skills. They do so mainly in their attempts to raise and answer questions in their readings, discussions, and expository writing tasks, which may include exploratory writing, an academic journal, reports and essays. A library-oriented research project is required. Prerequisite: EN101 English 1: Composition or EN105 English Composition for Speakers of Other Languages

This course, which is a continuation of BI106 Human Anatomy & Physiology 1, involves the study of structure, function, and regulation in the human organism. Topics include blood, peripheral nerves, the cardiovascular system, lymphatics, the respiratory system, the excretory system, the endocrine system, the reproductive systems, the digestive system, and metabolism. Laboratories involve vertebrate dissection, the use of prosected human cadavers and human skeletal materials, microscope work, non-invasive human experimentation, and possibly animal experimentation. Prerequisite: BI106 Human Anatomy & Physiology 1, or Life Science Department Head permission. Students enrolled in Health Services Department programs are recommended to complete this course before beginning their specialized program coursework. Students with transfer credit for BI106 Anatomy and Physiology 1 must complete a three-hour orientation to the use of prosected human cadavers before participating in the BI107 Human Anatomy and Physiology 2 laboratory. Transfer students must meet with the Life Science Department Head thirty days before beginning this course.

This course explores the changing nutritional needs as an individual progresses through the normal life cycle. Social and physiological influences are examined. Specific disease states and nutritional adjustments necessitated by these as well as different nutrient delivery techniques are included. Prerequisites: BI151 Nutrition & Dietetics 1 and BI106 Human Anatomy & Physiology 1.

This course introduces probability and statistics. Topics include graphs, tables, frequency distributions, measures of central tendency and dispersion, normal distribution, correlation and regression, probability, and inferential statistics. This course is available in two formats: lecture only, or lecture plus laboratory using technology. Prerequisite: An appropriate placement test result or MA045 Basic Math Skills or MA050 Introductory Mathematics.

This course introduces the correct procedures for food handling and the hygienic basis for these practices. General kitchen and bakery safety, pest management, and crisis management are discussed. Proper clothing, personal hygiene, fire safety regulations, and state and federal laws pertaining to the hospitality industry are stressed. This course includes a certification exam provided by the National Restaurant Association.

A wide variety of credit courses including but not limited to swimming, fitness center, badminton, tennis, golf, bowling and aerobic dance.

This course introduces to the field of chemistry for science and engineering students. Topics include dimensional analysis, stoichiometry, periodicity, atomic structure and bonding, the states of matter, solutions, and acid and base concepts. The laboratory exercises exemplify chemical principles and develop individual problem solving abilities. The laboratory experience includes preparation of the laboratory report and notebook. Prerequisites: High School Chemistry; and an appropriate Mathematics Placement test result, or MA121 Fundamentals of College Mathematics 1, or MA125 College Algebra and Trigonometry.

The student will learn the fundamentals of commercial food preparation. Emphasis will be placed on the proper use and care of tools and equipment. Proper cooking methods including sautéing, frying, roasting, grilling, braising, broiling, poaching, stir frying and simmering will be covered. Preparations will include stocks, soups, sauces, vegetables, salads, starches, garnishes, sandwiches and pasta. Applied problems from the areas of food preparation will also be included. These would include weights, measures, portions and conversions. This class is taught by laboratory and lecture experience. Proper uniform is required. Corequisite: FS150 Safety & Sanitation or permission of Department Head. Prerequisite: If the student does not meet the minimum math requirement, he/she must enroll in the appropriate remedial math course prior to taking Food Prep 1.

This course provides knowledge of relevant computer skills and a solid foundation in the terminology and concepts of computer technology. Experience is provided with a variety of microcomputer software applications, including word processing, electronic spreadsheets, graphics, file management, and integrated software. Concepts and terms focus on preparing for a technologically oriented society and using the computer as a tool for productivity, research, and communication.

This course introduces economic theory and its relevance to daily life in a market economy. Topics include scarcity, supply and demand, choice, economic growth, taxation, and the role of government in the economy. Attention is given to current economic issues and their impact upon everyday life.

This course is the first of a sequence that explores fundamental accounting principles, concepts, and practices as a basis for the preparation, understanding, and interpretation of accounting information. It covers the complete accounting cycle for service and merchandising businesses through the adjustment and closing of the books and the preparation of the income statement, the statement of owner equity, and the balance sheet.The details of accounting for cash, receivables, inventory, long-lived assets, and current liabilities are investigated.

A wide variety of credit courses including but not limited to swimming, fitness center, badminton, tennis, golf, bowling and aerobic dance.

This course is a continuation of CH141 General Chemistry 1. Topics include chemical thermodynamics, electrochemistry, chemical kinetics, chemical and solution equilibrium, descriptive organic chemistry, nuclear chemistry, and descriptive chemistry of elements. Prerequisite: CH141 General Chemistry 1.

This course is designed to introduce students to the many and varied facets of psychology. Emphasis throughout the course will be on interactions of individuals in their cultural, social and economic environments as determined by their cognitive, behavioral and emotional experiences and training.

This course introduces the morphology, physiology, and genetics of microorganisms and their impact on health and environment. Organisms studied include bacteria, fungi, virus, and protozoa. Laboratories emphasize safe handling and culturing of live bacteria, as well as identification procedures. Prerequisites: BI102 General Biology 2, or BI107 Human Anatomy & Physiology 2.

This course introduces the terminology and techniques of commercial food preparation, including identification, selection and preparation of additional foods, such as eggs, poultry, fish, shellfish, beef, pork, lamb, veal, and smoked foods. Laboratories employ a variety of cooking methods using professional kitchen equipment. Emphasis is placed on operating in a safe and sanitary manner. Prerequisite: FS111 Food Preparation 1.

This course introduces the methods, tools, and procedures used to control food, beverage, and labor costs in a food service organization. Emphasis is placed on each step in the flow of costs: purchasing, receiving, storage, issuing, preparation, portioning, service, and accounting for sales. Labor costs as they relate to the operation are discussed. Active problem solving and practical application are used to relate the principles learned to the food service industry.

A wide variety of credit courses including but not limited to swimming, fitness center, badminton, tennis, golf, bowling and aerobic dance.