Course

Course Summary
Credit Type:
Course
ACE ID:
KSLG-0039
Organization's ID:
GTWY-0039
Organization:
Gateway Education
Length:
Self-paced. 8 weeks
Dates Offered:
Credit Recommendation & Competencies
Level Credits (SH) Subject
Lower-Division Baccalaureate 1 microbiology laboratory
Description

Objective:

The course objective is to initiate the application of microbiology by having students complete at-home laboratory experiments, guided by online exploration activities, exercises, and evaluations. Microbiology is a lab course intended for students interested in learning about the microbial world and how the microbial world influences human actions and interactions.

Learning Outcomes:

  • Apply correct safety standards
  • Correctly utilize laboratory equipment, such as microscopes (either virtual or in-person), general lab equipment, data acquisition systems, and virtual simulations
  • Communicate results of scientific investigations, analyze data and formulate conclusions
  • Define and Explain the basic concepts of microbiology and its historical development
  • Define and Explain microbial classification and taxonomic organization
  • Explain the various forms of microbial metabolism and energy production
  • Explain microbial laboratory techniques and Evaluate when to use certain techniques
  • Explain the genetics, gene expression, and evolution of microorganisms
  • Evaluate and Explain principles of microbial control
  • Compare, Contrast, Summarize and Discuss diseases, resistance to diseases, and the role of the immune system
  • Explain the types, applications, and methods of antimicrobial drug usage and production
  • Explain the biology of infectious diseases
  • Distinguish between and Explain environmental, food, and industrial microbiology

General Topics:

  • Getting started
  • Laboratory safety
  • Using the v-scope
  • Microbiology laboratory preparation
  • Microscopy for microbiology use and function
  • Aseptic technique and culturing microbes
  • Bacterial morphology and staining techniques
  • Bacterial identification through selective and differential media
  • Hand washing and normal flora
  • Bacterial enumeration- dilutions and plate counts
  • Environmental influences on microbial growth
  • Salt tolerance and PH testing
  • Biochemical testing for microbial identification
  • Methyl red, Voges-Proskauer, and catalase testing
  • Antiseptics and disinfectants
  • Food safety
Instruction & Assessment

Instructional Strategies:

  • Audio Visual Materials
  • Discussion
  • Laboratory
  • Practical Exercises

Methods of Assessment:

  • Quizzes

Minimum Passing Score:

70%
Supplemental Materials