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HEC 1101: Orientation to Health Care
1.00 Credits
Black River Technical College
Emphasis is on exploring the roles of the dietary manager and the dietetic technician as members of the health care team. Ethical and medicolegal dimensions of health care are presented. Medical terminology and communications are also covered in detail. Fall Semester.
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HEC 1101 - Orientation to Health Care
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HEC 1102: Sanitation and Safety
2.00 Credits
Black River Technical College
Principles of sanitation and safety as related to the food service industry are emphasized. Quality control and assurance as well as food and health regulations are covered. Emphasis is placed on prevention of hazards which may occur in institutional food service. Students must successfully complete a final examination from the Educational Foundation of the National Restaurant Association to receive a final grade in the course. Students will receive a certificate from the Education Foundation after successful completion of the exam. Fall Semester.
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HEC 1102 - Sanitation and Safety
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HEC 1103: Food Systems Management
3.00 Credits
Black River Technical College
Study of the organization and management of food service systems. Principles of planning, organizing, directing, controlling, and evaluating food service systems, human resource management, and fiscal resource management included. Fall Semester.
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HEC 1103 - Food Systems Management
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HEC 1202: Food Service Purchasing
2.00 Credits
Black River Technical College
Overview of the principles of procurement in food service systems. Special emphasis given to food and equipment specifications, determining order quantities, evaluating product quality, and selection of suppliers. Receiving, financial management, and record keeping are also discussed. Spring Semester.
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HEC 1202 - Food Service Purchasing
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HEC 1203: Normal and Modified Menu Planning
3.00 Credits
Black River Technical College
Practice in individual and institutional menu planning using principles of proper nutrition. Practice using a diet manual to plan basic modified diets for persons in health care facilities for diabetic, sodium, protein and fat modifications. Practice in planning menus to meet federal requirements for the school lunch program; also includes merchandising techniques, and food, labor, and equipment utilization. Spring Semester.
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HEC 1203 - Normal and Modified Menu Planning
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HEC 1303: Quantity Food Production
3.00 Credits
Black River Technical College
Study of institutional food service systems, including menu planning, quality assurance, standardized recipes, volume food production, distribution and services. Spring Semester.
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HEC 1303 - Quantity Food Production
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HEC 2003: Field Experience III
3.00 Credits
Black River Technical College
Prerequisite: HEC 1001 Orientation to Health Care, HEC 1002 Field Experience II. Supervised experience of 150 hours in a clinical setting which gives students the opportunity to practice material taught in course work offered during the semester. Fall Semester.
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HEC 2003 - Field Experience III
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HEC 2103: Medical Nutrition Therapy
3.00 Credits
Black River Technical College
Nutrition intervention used when conditions require modifications of the nor- mal diet for a part of the therapeutic management of the patient. Food-drug interactions are also discussed. Fall Semester.
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HEC 2103 - Medical Nutrition Therapy
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HEC 2201: Dietetic Technician Seminar
1.00 Credits
Black River Technical College
In-depth study of recent developments and areas of concern related to providing nutrition care including laws, regulations, and standards affecting dietetic practice. Includes a study of professional development, roles, ethics, and performance in nutrition practice. A written exam to assess knowledge attained throughout the four-semester program will be administered. Should be taken concurrently with Field Experience IV. Spring Semester.
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HEC 2201 - Dietetic Technician Seminar
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HEC 2202: Community Nutrition
2.00 Credits
Black River Technical College
Study of fundamentals of nutrition care delivery in community programs. Includes cultural and scientific aspects of food and nutrition as applied to an individual and the community. Spring Semester. Online.
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HEC 2202 - Community Nutrition
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