Biol 203,204
SYLLABUS FORM
WESTCHESTER COMMUNITY COLLEGE
Valhalla, NY lO595
l.
NAME OF COURSE: Basic Microbiology
2.
DATE OF LAST REVISION
Fall
06
Spring
4.
NUMBER OF CREDITS: 3
6.
APPROXIMATE FREQUENCY OF OFFERING THIS COURSE
Fall semester, Spring semester
7.
PREREQUISITES OR ENTRY LEVEL SKILLS
Anatomy & Physiology I
8. COREQUISITES
None
9.
PLACE OF THIS COURSE IN CURRICULUM: x Required for Curriculum
Required for College Core x Elective
Part of Required/Recommended Sequence with (Number of Course)
3.
5.
NAME OF REVISOR: Dr. Angela Casella
NUMBER OF CONTACT HOURS PER WEEK:
2 lecture, 2 Lab
10. IS THIS COURSE DESIGNED FOR TRANSFER?
Yes x No
11. COURSE OBJECTIVES:
List the course’s learning objectives and describe how each objective/outcome will be measured.
Objective - Upon successful completion, the
student will be able to:
1. Present the historical landmarks in the
development of the science of Micro
2. Identify & characterize the major groups
of microorganisms.
3. Distinguish among viral, prokaryotic &
eukaryotic structure,
organization, metabolism, and
environmental needs.
4. Explain & demonstrate basic techniques
for visualization, cultivation &
identification of a variety of
microorganisms.
5. Explain how microorganisms cause
disease.
6. Express the role of the normal flora in
health & disease.
This outcome will be measured by one or more
of the following:
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Biol 203,204
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Characterize the body’s defense against
infectious agents.
Explain the fundamental mechanisms of
the human immune response.
Relate the physical & chemical means
used to control microbial growth &
contamination.
Explain the bases for the use of microbial
drugs.
Characterize the major microbial
pathogens of man, especially those of the
respiratory tract.
Discuss the determinants of disease
within specific human populations.
Express the professional implications of
the following: healthy carrier,
compromised host, medical & surgical
asepsis.
Explain how infectious disease may be
transmitted by apparatus used in
respiratory care.
Explain how to limit disease transmission
via this apparatus.
Demonstrate understanding &
appreciation of the role & responsibility
of the health care giver as an agent of
public health.
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Biol 203,204
12. COURSE GRADE
Based on the above measures, how will the final course grade be calculated? Two in class
Lecture Exams
Final Exam
Lab Midterm Written Exam
Lab Final Written Exam
Practical Portion: Gram
Stain Technique
** Lecture Portion of the Course is worth 67%
(Each exam comprises 22.3% towards your final grade).
** Laboratory Portion of the course is worth 33%
(Each exam comprises 16.5% towards your final grade).
13. INSTRUCTIONAL METHODS: List the different instructional methods you might use, in the
course of the semester. List supplementary learning options, if any
a. Lectures
b. Group Discussion
c. Outside Reading Assignments
d. Classroom Participation
e. Laboratory Exercises Performed by the Student
f. Preparation of a Lab Report
g. Independent Investigation/ Written & Practical Exams
14. CROSS-CURRICULAR OPPORTUNITIES:
A. General Education Enrichment:
Does this course provide opportunities to draw upon examples or concepts from outside the main
objectives of this area of study? If yes, please briefly describe the content, activities or
assignments.
B. Information Management:
Does this course provide opportunities to teach and/or require the students to apply information
management skills? If yes, please briefly describe the content, activities or assignments.
C. Critical Thinking:
Are there components of this course which teach and/or require students to demonstrate Critical
Thinking? If yes, please briefly describe the content, activities or assignments.
D. Student Engagement:
Does this course provide opportunities for students to participate in individual or group
presentations or interactions? If yes, please briefly describe the content, activities or
assignments.
Opportunities
General Education
Activities or Assignments
Information Management
Critical Thinking
Student Engagement
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Biol 203,204
15. TOPIC OUTLINE
1. Introduction to Microbiology
2. History of Microbiology
3. Scope of Microbiology
4. Classification of Microbes
5. Survey of the Microbial World
6. Environmental needs of microbes
7. The Differences between Prokaryotes & Eukaryotes
8. Characterization of Microorganisms: Pure vs. Mixed Cultures
9. Microscopes: Applications/Uses
10. Preparing microbes for Light Microscopy
11. Morphology & Arrangement of Bacteria
12. Ultra-structures of Prokaryotic Organisms
EXAM I (Topics 1-12 above)
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Mechanisms of the Gram Stain
General features of the cytoplasmic membrane
Osmotic conditions in an aqueous environment
Bacterial Inclusions
Dormant forms of Prokaryotes: spores & cysts
Gross morphological characteristics of eukaryotic microorganisms
Cellular organelles
Dormant forms of eukaryotic microorganisms
Nutritional requirements & Microbiological Media
Nutritional Classifications of Microorganisms
EXAM II (Topics 13-22 above)
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Media for Fungi, Protozoa, Algae
Physiological groups of bacteria (Anaerobes, aerobes, etc.)
Differential & Selective Media
Microbiological Assays/MIC
Tissue Cultures
Effects of Temperature on the growth of microorganisms
Ultraviolet Radiation-Bactericidal Effects?
Psychrophiles, Mesophiles, Thermophiles: Definitions & examples
Environmental effects on bacterial growth: pH, hydrostatic pressure, etc,.
Types of reproduction: sexual vs. asexual reproduction
Growth of microorganisms
Growth of bacterial cultures: Growth Curves
Control of Microorganisms: Principles & Physical Agents
FINAL EXAM (Topics 23-35 above)
16. UNIQUE ASPECTS OF COURSE (such as equipment, specified software, space requirements,
etc.)
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Biol 203,204
APPENDIX I: REQUIRED TEXTS AND/OR MATERIALS REQUIRED BY THE STUDENT
(Include Supplementary Readings)
TEXTBOOK: Microbiology, Principles and Explorations
by Jacqueline G. Black
Wiley Publishers
LABORATORY MANUAL: Laboratory Exercises in Microbiology
by Johnson and Case
APPENDIX II: - CATALOG DESCRIPTION:
(Approximately 65 words or less)
Biol 203,204
BASIC MICROBIOLOGY
3 CREDITS
The more important bacteria, yeasts, molds, and their occurrence, nature, growth, control; sanitary practices
in the preparation, service, and storage of foods. Relationship of micro-organisms to each other and their
place in the living world; medical microbiology; common pathogens of man and their destruction, removal,
and inhibition. Special attention given to respiratory pathogens. Class hrs. 2; Lab hrs. 2
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