MCCCD Program Description

Microbes and Society

Course: BIO111

First Term: 2012 Spring

Lecture 4.0 Credit(s) 3.0 Period(s) 3.0 Load
Subject Type: Academic
Load Formula: S

Description: Examination of the science of microbes and the impact of microbes on human affairs. Topics include principles of microbial diversity, cell structure, growth and reproduction, global processes, disease, and prevention of disease.

MCCCD Official Course Competencies
1. Describe and utilize the process of scientific inquiry, its realm, and limitations. (I) 2. Describe structural characteristics of the major groups of microorganisms. (II) 3. Explain and demonstrate the mechanisms of microbial growth and metabolism. (III, IV) 4. Describe the processes of microbial genetics, mutations, and DNA recombination. (V) 5. Describe physical, chemical, and antibiotic methods of microbial control. (VI) 6. Name foods that owe their existence to microbes and describe food spoilage, food preservation, and prevention of food-borne diseases. (VII) 7. Describe ways in which microbial biotechnology benefits medicine and agriculture. (VIII) 8. Identify the microbes associated with various biogeochemical cycles. (IX) 9. Describe how microbes are used in sanitation and waste removal, bioremediation, pollution, and water treatment. (IX) 10. Distinguish between specific and non-specific forms of disease resistance in host organisms. (X) 11. Differentiate between bacterial and viral diseases. (X)
MCCCD Official Course Competencies must be coordinated with the content outline so that each major point in the outline serves one or more competencies. MCCCD faculty retains authority in determining the pedagogical approach, methodology, content sequencing, and assessment metrics for student work. Please see individual course syllabi for additional information, including specific course requirements.

MCCCD Official Course Outline
I. Scientific Investigation A. Process of scientific inquiry B. Formation of the hypothesis C. Inductive/deductive reasoning D. Data collection, analysis, and presentation II. Major Groups of Microorganisms A. Bacteria B. Viruses C. Protists D. Fungi III. Microbial Growth A. Patterns of growth and requirements B. Binary fission C. Viral lysis/lysogeny IV. Microbial Metabolism A. Energy and enzymes B. Cellular respiration C. Fermentation D. Anaerobic metabolism E. Photosynthesis V. Microbial Genetics A. DNA replication B. Protein synthesis C. Mutation D. DNA Recombination VI. Controlling Microbial Growth A. Physical and chemical methods B. Antibiotics and antibiotic resistance VII. Microbes and Food A. Foods of microbial origin B. Food preservation C. Food safety VIII. Microbes at Work A. Genetic engineering and biotechnology B. Microbes and medicine C. Microbes and agriculture IX. Microbes and the Environment A. Microbes and the biogeochemical cycles B. Sanitary and waste facilities C. Bioremediation D. Water treatment X. Disease and Resistance A. Nonspecific resistance to disease B. Specific resistance and the immune system C. Human diseases 1. Viral Diseases 2. Bacterial diseases 3. Parasitic diseases

MCCCD Governing Board Approval Date: 6/28/2011

All information published is subject to change without notice. Every effort has been made to ensure the accuracy of information presented, but based on the dynamic nature of the curricular process, course and program information is subject to change in order to reflect the most current information available.