iTEL
This course will introduce the students to the basic concepts and techniques of analytical chemistry. The unit operations, methods of analysis, statistics, and basic separation techniques will be discussed.
The course discusses the biomolecules and their chemistries in reactions that facilitate the processes in living/biological systems. The syllabus includes amino acids, proteins, enzymes, carbohydrates and lipid. The structures, mechanisms, and control of these components are discussed. The energy consumption/generation and electron transfer in metabolisms such as the glycolytic pathway, the citric acid cycle, and the oxidative phosphorylation are also discussed. The metabolisms of Lipid and amino acid are also discussed.
This course contains basic concepts of calculus as introduction to the mathematics in order to solve problem by specific techniques. This course also covers topics such as: relation and function, limits and continuity, differentiation, integration and the applications of differentiation and integration and techniques of integration.
THIS COURSE IS FOR PROGRAM HG09 (FOODSERVICE) BATCH BN20, BN19 and BN18 ONLY
This course is about management and managers in organization. It is about managing people towards mutual needs and organizational goals. Furthermore, with globalization and the changing world that faced by managers understanding the right management process and strategic management is important to ensure organizational goals achieved effectively. The course covers the core management function of planning, organizing, leading, and controlling in an organization.