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Course Criteria
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3.00 Credits
This course is designed to introduce students to the cardiac rehabilitation continuum of care, and to help students acquire an applied knowledge and appreciation for cardiovascular disease prevention. Relevant risk factors will be discussed and examined. The function of exercise in disease prevention will be emphasized and studied, as well as the role nutrition plays in optimizing cardiovascular health. Prerequisite: CVT program acceptance
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12.00 Credits
This clinical course is for students wishing to pursue a career in one of the four employment opportunities within the CV Technology program. The student will spend 40 hours per week in their designated specialty: cardiac cath lab, echocardiography, non invasive testing, or as a member of the anesthesia monitoring team. Prerequisite(s): CV 208.
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2.00 Credits
This course continues the evaluation of cardiovascular physiology and disease from Cardiovascular Physiology and Pathophysiology I and provides in depth review of hypertensive heart disease, cardiomyopathy, diseases of the pericardium and congenital malformations. Neurohumoral control of the heart and microcirculation mechanisms will be reviewed. Additionally, vascular function and diseases of peripheral vasculature will be covered. Prerequisite(s): CV 112
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3.00 Credits
This course provides fundamental knowledge for vascular diagnostic & interventional testing and vascular pathology. An overview of current imaging in ultrasound imaging, angiography, vascular MRI and Computed tomography (CT) will be provided. This course includes a review of vascular pathophysiology and current medical therapy. Physiology and hemodynamics of normal and diseased vessels will be reviewed. Risk factors associated with vascular disease will complete the course. Prerequisite(s): CV 110; CV 111 or CV 113; CV 122
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3.00 Credits
This course is designed to provide an in depth study of Interventional Cardiology and complements materials from Invasive Cardiovascular Technology I. Instruction includes: percutaneous coronary intervention, permanent pacemakers, bi ventricular cardiac devices, cardiac biopsy, intra aortic counterpulsation, electrophysiology studies, and cardiac ablation. Prerequisite(s): CV 110; CV 111
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4.00 Credits
This course provides an introduction to the science of food preparation with emphasis on the chemical and biological changes that occur in processing and storage of food products. Attention is given to cooking technique, material handling, heat transfer, sanitation in processing, kitchen safety, nutrient retention, product and ingredient quality characteristics, ingredient role in product structure, modification of foods to meet varied nutrient restrictions, and coordination of products to maximize palatability.
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3.00 Credits
Freshman Field Experience is conducted in the production kitchen in a health care facility. This course is a hands on practicum which emphasizes departmental structure, product procurement, interaction with purveyors, receiving and storage, standardized recipes, menu systems, food production, use of production equipment, meal delivery, cafeteria/catering operations, and sanitation/cleaning. A minimum of 135 contact hours is required for completion of this experience.
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1.00 Credits
This course is designed for degree and non degree students interested in learning more about food safety. The course presents an overview of foodborne illness, food contamination, management of food safety, and regulations that set standards of practice. Upon successful completion of an end of course exam, students will earn ServSafe food safety certification.
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1.00 Credits
This course exposes students to the meaning of professionalism, code of ethics of a profession, certification requirements within the dietetic field, governance of the dietetics field and the relationship of dietetics technicians to the health care team. In addition, students are given opportunities to explore potential career choices.
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2.00 Credits
Dietary Management I follows Normal Nutrition, using the same basic education principles. This course is tailored to the needs of culinary arts students who are entering the field of institutional cooking in a hospital or nursing home situation. Prerequisite(s): NUT 111.
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