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CST 101: Technical Skills for CST II
8.00 Credits
Savannah Technical College
CREDITS: 8.00 Introduces Surgical instrumentation, Sterile packing and storage, reuse of single use medical devices, total quality management, safety and risk management, regulations and recommended practices, purchasing, inventory management and distribution, information technology, human relations skills and professional development, the central service of tomorrow.
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CST 102: Clinical Practicum for CST
12.00 Credits
Savannah Technical College
CREDITS: 12.00 Introduces the students to clinical practicum. Students continue to demonstrate increased knowledge and advanced participation through the clinical experience. Topics include: aseptic techniques, case preparation, surgical instrumentation, sterile packing and storage, single usemedical devices, medical reference information, infection control, decontamination and disinfecting, equipment management, high low sterilization, safety and risk management, purchasing, inventory management, human relations skills and development.
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CTD 101: Fund.of Commercial Truck Driv
5.00 Credits
Savannah Technical College
CREDITS: 5.00 Fundamentals of Commercial Truck Driving introduces students to the trucking industry, federal and state regulations, records and forms, industrial relations, and other non-driving activities. This course provides an emphasis on safety that will continue throughout the program.
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CTD 102: Basic Operation
5.00 Credits
Savannah Technical College
CREDITS: 5.00 This course focuses on familiarizing students with truck instruments and controls and on performing basic maneuvers required to drive safety in a controlled environment. In addition, students acquire basic coupling and uncoupling skills.
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CTD 103: Advanced Operation
5.00 Credits
Savannah Technical College
CREDITS: 5.00 Advanced Operation focuses on developing driving skills under actual road conditions. The classroom part of the course stresses following safe operating practices. On the road, safe operating practices are integrated into the development of driving skills.
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CTD 104: Internship
5.00 Credits
Savannah Technical College
CREDITS: 5.00 The Internship provides the opportunity for an individual to complete his or her training with a company. The internship takes the place of CTD 103 - Advanced Operations. Working closely with the school, a company provides the advanced training which focuses on developing driving skills.
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CUL 100: Professionlism in Culinary Art
3.00 Credits
Savannah Technical College
CREDITS: 3.00 Provides an overview of the professionalism in culinary arts and culinary career opportunities. Chef history, pride, and esprit de corp are taught. Topics include: cuisine, food service organizations, career opportunities, food service styles, and basic culinary management techniques.
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CUL 102: Food Service Sanitation & Safe
3.00 Credits
Savannah Technical College
CREDITS: 3.00 Emphasizes fundamental kitchen and dining room safety, sanitation, maintenance, and operation procedures. Topics include: proper operation, cleaning and maintenance of kitchen and dining room equipment and facilities. Laboratory practice parallels class work.
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CUL 103: Basic Food Preparation I
5.00 Credits
Savannah Technical College
CREDITS: 5.00 Introduces fundamental quantity food preparation terms, concepts, and methods. Course content reflects American Culinary Federation Educational Institute apprenticship training objectives. Topics include: weights and measures; unit conversions; food costs; utilizing recipes; meat cutting; and methods of preparing vegetables, fruits, meats, fish/seafood, poultry, eggs, salads, soups, stocks, sauces, starches, convenience foods, sandwiches, garde manger, and breakfast; and an introduction to cooking techniques such as baking and frying. Laboratory demonstrations and student experimentation parallel class work.
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CUL 104: Basic Preparation II
5.00 Credits
Savannah Technical College
CREDITS: 5.00 Continues emphasis on terms, concepts and methods necessary for quantity food preparation. Course content reflects American Culinary Federation Educational Institude apprenticeship training objectives. Topics include: aromatics of the kitchen and methods of preparing vegetables, fruits, meats, fish/seafood, sandwiches, garde manger, soups, stocks, sauces, and starches. Laboratory demonstrations and student experimentation parallel class work.
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