1. P1: Principles of bacteriology
2. History of bacteriology
3. The general characterisitics and classification of bacteria
4. Physiological and chemical caharacteristics as determinative procedure
5. Microscopic examination of bacteria
6. Preparation and inoculsation of culture media
7. Effect of physical and chemical agents on bacteria
8. Yeasts and molds
9. Soil bacteriology
10. Air bacteriology
11. Water bacteriology
12. Sewage and shellfish bacteriology
13. Dairy bacteriology
14. Food bacteriology
15. Veterinary bacteriology
16. Plant pathogens
17. P2: Medical bacteriology
18. The micrococci
19. The streptococci
20. Diplococcus pneumonia and klensiella group
21. Gram-negative cocci (genus Neisseria)
22. The coryne bacterium group
23. The mycobacteria
24. The pasteurella group
25. The hemophilus group
26. The coliform or colon-typhoid-dysentery group and intermediate forms
27. The anaerobic spore-formers
28. Vibrio comma and allied organism
29. The actinomycetes
30. The spirochetes
31. The rickettstae
32. The viruses
33. Virus diseases
34. Bacteriophage
35. Patho-genetic protozoa
36. P3: Infection and immunity
37. Infection
38. Types of immunity
39. Immunological reactions
40. Allergy
41. Preservation of the spread of communicable diseases