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This course covers selected works in American literature from its beginnings to 1865. Emphasis is placed on historical background, cultural context, and literary analysis of selected prose, poetry, and drama.
… and cultural contexts. This course requires a research paper. This is a Universal General Education Transfer …
This course introduces the characteristics and applications of semiconductor devices and circuits. Emphasis is placed on analysis, selection, biasing, and applications.
The 11th Annual Hi Technology Impact Conference (Hi-Tec) was held in St. Louis in July. Computer Instructor and NSF Grant Leader Pamela Silvers served as chair of this national conference attended by over 530 people.
This course provides a comprehensive study of the anatomy and physiology of the human body. Topics include body organization, homeostasis, cytology, histology, and the integumentary, skeletal, muscular, and nervous systems, and special senses.
… as a pre-major and/or elective course requirement. BIO-169 3 3 4 C or better in BIO-168 None BIO … Anatomy and Physiology …
This course provides a study of the individual breed characteristics and management techniques of the canine, feline, equine, bovine, porcine, ovine, caprine, and laboratory animals. Topics include physiological data, animal health management, and basic care and handling of animals.
This course introduces personal computer software and teaches students how to customize the software for technical applications. Emphasis is placed on the use of common office applications software such as spreadsheets, word processing, graphics and Internet access.
This course introduces chemistry fundamentals as they apply to the brewing and distillation industry. Emphasis is placed on elements impacting brewing/distillation including ingredient analysis/fermentation/production chemicals, and properties of gasses/liquids, pH, and pressure.
This course provides an introduction to microbiology and laboratory practices in the brewing industry. Emphasis is placed on yeast biology, fermentation, microorganisms in brewery’s/distillation and sanitation.