Course Search Results

• BIO 218: Head and Neck Anatomy

  1.00 Credits

  Trident Technical College

  
  1-0-1 The anatomy and physiology of the head and neck are studied with special emphasis on nerves, muscles and their attachments, bone structures, and functions of the oral cavity.
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• BIO 225: Microbiology

  4.00 Credits

  Trident Technical College

  
  3-3-4 This lecture and laboratory course introduces bacteria, protozoa, rickettsia, viruses, fungi and algae. The course emphasizes the morphology, physiology, genetics, identification, cultivation and control of microbes. A survey is made of pathogenic microorganisms, their effects on the human body and the immunology of the human body.
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• BIO 225L: Microbiology-Lab

  0.00 Credits

  Trident Technical College

  
  Microbiology-Lab
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• BIO 238: Musculoskeletal System Anatomy

  3.00 Credits

  Trident Technical College

  
  2-3-3 This course is a study of the muscular and skeletal systems with laboratory exercises on the bones, bone markings, and the muscles addressing their origin, insertion, innervation, and action.
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• BIO 238L: Musculoskeletal System Anatomy-Lab

  0.00 Credits

  Trident Technical College

  
  Musculoskeletal System Anatomy-Lab
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• BKP 101: Introduction to Baking

  3.00 Credits

  Trident Technical College

  
  2-3-3 This course introduces the basic techniques of baking of leavened dough and breads.
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• BKP 102: Introduction to Pastries

  3.00 Credits

  Trident Technical College

  
  2-3-3 This course introduces the art of classical and modern pastry making, to include mixing methods and finishing techniques.
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• BKP 105: Cake Calligraphy

  3.00 Credits

  Trident Technical College

  
  2-3-3 This course develops the handwriting techniques used on cakes and pastries to include lettering, scroll and art designs. Pastry mediums made with icing, piping gel and chocolate are used.
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• BKP 109: Introduction to Cakes & Decorating

  3.00 Credits

  Trident Technical College

  
  2-3-3 This course will introduce the basics of cake baking using several different types of mixing methods, ingredients and decorating techniques.
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• BKP 113: Laminated Doughs and Pastries

  3.00 Credits

  Trident Technical College

  
  2-3-3 This course is designed to develop the knowledge, skill and techniques required in the production and presentation of laminated dough and classical French Viennoiserie products such as croissants, Danish, puff pastry, doughnuts, and other breakfast sweets.
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