Download 17Catalog-Final Revised

PAS 5680
ELECTIVE ROTATION
0-0-40-9
The elective clinical rotation can be conducted in any of the core clinical learning rotations or available specialty rotations
currently utilized within the Physician Assistant Program. Other elective rotations may be developed by the clinical
coordinator or upon request as approved by the Director of Clinical Services. In the elective, the student will demonstrate
knowledge and core competencies related to that specialty pertaining to the diagnoses, pathophysiology, risk factors,
laboratory interpretation, procedures, and therapeutic strategies used. Testing and evaluation for the elective rotation will be
based on the knowledge, skills, and abilities related to the specialty.
PAS 5691
CLINICAL SUMMATIVE REVIEW
3-0-0-3
This course is intended to assure that students have met defined program objectives for the knowledge, skills, and attitudes
suitable for clinical practice. It will include a multi-system approach to assess physical examination and history taking
skills, communication skills and the ability to summarize and document findings, make a differential diagnosis and
treatment plan. This course will include standardized patient encounters with problem based Objective Structured
Clinical Examinations (OSCEs) and/or Objective Structured Long Examination Records (OSLERs), a comprehensive oral
case presentation to a faculty member, completion of a comprehensive multi-choice examination, along with other
evaluation tools.
PAS 5701
CAPSTONE RESEARCH PROJECT
3-0-0-3
The Capstone Research Project requires the PA student to apply knowledge and skills acquired in the structured competency
based PA curriculum to a specific research or practical clinical experience oriented project. The specific skills developed
through this process include the ability to critically evaluate the relevant medical literature, comprehend the research process,
and enhance the awareness of potential research questions related to general clinical practice. Each PA student is required to
present his/her approved Capstone Research Project to a panel that includes at least two health science faculty members
and an outside professional with expertise related to the project. PA students are expected to develop their Capstone Research
Project in a format suitable for publication.
PB 1100
FERMENTATION MICROBIOLOGY
3-2-0-2
This course provides a detailed study of the microorganisms and the biochemical processes that are likely to occur during
the various stages of the brewing process. The laboratory exercises provide opportunities to acquire skills in microbiology
and microscopy. Practical work reinforces the techniques required to isolate and identify microorganisms, as well as
demonstrate some of the latest developments in brewing microbiology. The course also acquaints the student with the
appropriate methods for biological and sanitary control within the brewery, and promotes an understanding of the essential
modern-day tools for effective microbiological evaluation of process and product.
Prerequisites: PB 1200 all with a grade of C or better
PB 1200
BEVERAGE CHEMISTRY
3-2-0-2
This course introduces the student to general chemistry as it pertains to alcoholic beverages and the brewing of beer. The
properties of water, pH, proteins, and carbohydrates will be reviewed, as well as their role in brewing. A consistent theme in
the course is the development of a quantitative understanding of the interactions of biological molecules from a structural,
thermodynamic, and molecular dynamic point of view, particularly as they pertain to fermentation. Inspecting practical
examples of chemistry in the lab will also be performed.
Prerequisites: MAT 1500 and Science Elective with a grade of C or better
PB 1400
FLUID DYNAMICS
3-2-0-2
This course continues use of the principles learned in PB1300. Special attention is given to those aspects of engineering that
are important in breweries, including fluid flow (equipment such as pumps, pipes, and valves), properties of steam, energy
balances, heat transfer and refrigeration (boilers, calandria, heat exchangers, and refrigeration plant), and gas laws
(carbonation and dispense). Visiting the brew house to view practical examples will be performed.
Prerequisites: MAT 1500, Science Elective, all with a grade of C or better
PB 1500
INTRODUCTION TO BREWING
4-0-0-2
Working in the commercial brewing industry requires diverse knowledge about the process of creating beer. Brewers who
are looking to master the art and science of brewing need to start with a sound foundation of understanding in the most
critical areas of the brewing process, and for those brewers this course gives an introduction into the world of brewing
quality beer. Topics include: Brewing Process Overview; Alcohol, Beer and Health; History of Brewing; Beer Styles; and
Introduction to Sensory Perception—Taste and Smell—as it relates to beer identification and quality.
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