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Course Criteria
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3.00 Credits
Analysis and evaluation of hotel and motel systems and operations. Consideration of organizational structure, management responsibility, property management, and security systems.
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4.00 Credits
An introductory course dealing with the management of food production in a food service setting. Topics include food preparation principles and techniques, equipment, safety, sanitation, nutrition and management. Principles and techniques are practiced through actual laboratory experiences. Pre/Co-requisite: ENG 097 or satisfactory score on Reading Comprehension Placement Exam. 1 class hours and 4 laboratory hours
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3.00 Credits
The fundamental principles and techniques underlying the managerial process of the food service industry. Topics include menu planning, purchasing, issuing, storing, controls, and personnel and productivity management. Prerequisites: HCA 130 or CUL 101 and CUL 115
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3.00 Credits
An opportunity to apply classroom theory in an actual work setting in a supervised position. Approximately 15-20 hours per week of work plus a 50-minute weekly seminar that includes discussion of topics related to success on the job as well as career exploration. Prerequisites: 24 credits, and completion of HCA 101 and HCA 102.
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3.00 Credits
An opportunity to develop in-depth knowledge and demonstrate increased levels of expertise in a supervised position. Approximately 15-20 hours per week of work plus a 50-minute weekly seminar. Seminar includes presentation of reports and discussion of topics related to success on the job. Prerequisites: HCA 280
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1.00 Credits
Provides the knowledge and skills called for in most situations in which emergency care is required and medical assistance is not excessively delayed. CPR, AED (Automated External Defibrillator) and the Heimlich Maneuver are included. Students passing the National exams will receive a certificate in standard first aid and CPR. Grading is on a Satisfactory-Unsatisfactory basis. 1 class hour
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1.00 Credits
This is a first aid and CPR course geared toward the physical educator, coach, and/or fitness instructor. The course includes assessment and emergency care for sports related injuries, illness, spine and musculoskelatal injuries. CPR and the Heimlich Maneuver are included. This program is used for certification by American Sport Education Program. Students may not receive credit for HFN 104 (Sports First Aid) and HTH 106 (First Aid).
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1.00 Credits
Examines the fundamentals of nutrition and how it applies to personal health. Student will study the six major nutrients: carbohydrates, fats, proteins, vitamins, minerals, and water as well as explore weight control, fiber, food supplements, and nutrition fads. In order to promote lifelong nutrition fitness students will design a personalized meal plan, learn how to navigate the food stores, and learn eating-out strategies. A " thinking" vs. " taste-bud" philosophy wioversee the course! A dietary computer application is used throughout the semester to track personal dietary, energy and fitness data.
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1.00 Credits
This course is designed to teach the student about positive and negative aspects of sports supplements for enhanced motor performance. Students will examine the history of sports supplementation in Olympic and other competitive events and discuss legal aspects of sports supplements. The role of the FDA and other agencies will be discussed as students examine various popular performance enhancing drugs and herbal supplements.
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1.00 Credits
This course is designed to prepare the exercise leader to work with people with arthritis. Developed in collaboration with the Arthritis Foundation, this course examines the common types, signs, symptoms and special considerations of arthritis/rheumatic diseases. Exercise programming and instruction for people with arthritis is discussed and practiced. Students will participate in six hours of fieldwork as part of this curriculum. Prerequisites: HFN 134 or HFN 183, or HFN 180 and HFN 181 or Industry Certification in Group Exercise or Personal Training or permission of the Instructor or Department Chair.
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