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Spring 2018

Biology Courses:

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BIO103 - Introduction to Microbiology

Credits: 3

Catalog Description: Introduces the science of microbiology including animal and/or foodborne microorganisms. Lectures explore the biology of microorganisms including but not limited to bacteria, viruses, fungi, prions and/or foodborne microorganisms. Topics include microbial identification and control. Laboratory experiences include performance of common procedures and tests used in microbiology. Lecture two hours; Lab two hours. Prerequisite: Completion of the Genesee Community College Math proficiency or concurrent enrollment in MAT 092 or MAT 108.

Lecture: 2 hrs.

Lab: 2 hrs.

Course Learning Outcomes (CLOs):
Upon successful completion of this course, the student will be able to:

1. Identify the methods biological scientists use to explore natural phenomena, including observation, hypothesis development, measurement and data collection, experimentation, and the evaluation of data within Microbiology.*
2.Explain the history and development of the Germ Theory of disease.
3.Describe the structure and function of prokaryotic cells and compare to eukaryotic cells.
4.Explain the differences between Gram negative and Gram positive bacteria.
5.Describe general methods used in the study of microorganisms, including culture, identification and isolation.
6.Identify the basic shapes and arrangements of bacteria. Observe these by use of the microscope and by performing Gram stains and other staining procedures as assigned in lab.
7.Describe the different oxygen needs of various microbes and how oxygen affects growth patterns.
8.Explain the fundamentals of bacterial genetics, emphasizing transformation, transduction and conjugation.
9.Outline physical and chemical methods of microbial control.
10.Discuss two methods of viral reproduction.
11.Discuss how fungal infections are detected and treated.
12.Outline the principal types of host defenses, including non-specific and specific defense
13.Define zoonosis and its implications to human health.
14.List the mechanisms utilized by pathogenic microorganisms and/or foodborne microorganisms to function as pathogens.
15.Demonstrate proficiency in safety applications and the skills used by microbiologists in the laboratory. These skills include aseptic technique, sample collection, inoculation of plates, tubes and broths, Gram staining, simple staining methods, and streaking for isolation, culture techniques, biochemical tests and other methods of identification, antibiotic susceptibility testing and applications in microbiology.*

* This course objective has been identified as a student learning outcome that must be formally assessed as part of the Comprehensive Assessment Plan of the college. All faculty teaching this course must collect the required data and submit the required analysis and documentation at the conclusion of the semester to the Office of Institutional Research and Assessment.

Content Outline:
1. Brief history of Microbiology
2. Microorganisms and disease
3. Classification and nomenclature
4. Morphology and physiology of bacteria
5. Laboratory procedures in Microbiology
6. Bacteriology
7. Mycology
8. Virology

Effective Term: Fall 2016