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Course Criteria
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1.00 Credits
An investigation of the knowledge and skills of cardiopulmonary resuscitation. The course emphasizes the principles and skill application of basic life support, external cardiac compression, and the emergency medical systems. Successful completion satisfies the certification requirements of the American Red Cross and the American Heart Association.
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3.00 Credits
This course is an introduction to the personal and social concerns of women's past and present health trends. Emphasis will be placed on the historical perspective of women's health, including an exploration of psychological, physiological, and social barriers to women's health. The holistic model of wellness will be examined.
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3.00 Credits
This course is an introduction to health coaching and is designed to prepare students to be employed as a health coach within the field. Topics covered include scope of practice, code of ethics, skills to facilitate client behavior change, basics of wellness visions, and the design of effective coaching programs.
Prerequisite:
HLTH120C (C or better) or HLTH120N (C or better)
Corequisite:
HLTH120C (C or better) or HLTH120N (C or better)
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2.00 Credits
This course is an application of health coaching principles that prepares students to be employed as a health coach within the field. Topics covered include tools to facilitating effective coaching sessions, strategies for enhancing client progress, and the overall implementation of effective health coaching programs.
Prerequisite:
HLTH 250 (C or better)
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3.00 Credits
This course provides an overview of the tourism and hospitality industry. Students learn how technological changes and financing affect the industry. Other topics include trends, planning, design, location, and procedures, materials, equipment and supplies.
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2.00 Credits
This course provides an overview of the emerging issues in governmental standards of food safety and sanitation. Specific topics include microorganisms, employee training, equipment purchasing, integrated pest management, cleaning and sanitizing, and other related subjects. Students prepare for and can earn ServSafe Food Protection Manager and ServSafe Allergens certifications.
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3.00 Credits
In this course, students examine the Uniform System of Accounts for Hotels and Restaurants. Other topics include special journals, transactions, monthly and annual reports, and accounting.
Prerequisite:
HOSP100 (C or better) or permission of the Department of Business and Innovation
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3.00 Credits
This course is designed to develop skills necessary to plan and organize traditional and technological conferences, meetings, conventions, trade shows and expositions. The student will learn to systemize and assemble reservations for lodging, air and ground transportation, food and beverages, site selection, room design, and conference and meeting materials.
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3.00 Credits
In this course, students examine the responsibilities of front office staff in the hotel/tourism industries. Specific topics include public relations, sales promotions, cash control procedures, night audit and accounting techniques, checking guests in and out, handling mail and other guest information, and emergency procedures.
Prerequisite:
HOSP100 (C or better) or permission of the Department of Business and Innovation
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3.00 Credits
In this course, students engage in on-the-job training in supervised internships in hotels, motels, and restaurants. Industry principals and the Program Coordinator interview candidates to assist in their placement and provide follow-up assessment.
Prerequisite:
HOSP100 (C or better) or permission of the Department of Business and Innovation
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