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Course Criteria
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4.00 Credits
Provides advanced food preparation, commercial food production, and service techniques to the learner with realistic production, service and supervisory experience. Students are rotated through production and service stations and required to plan and cost menus, purchase all ingredients, schedule production and service staff, handle guest relations, and keep accurate financial records on the pro t or loss of the operation. Merchandising, controlling labor and food costs are integral parts of the course. 90 Contact Hours.
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2.00 Credits
Exposes the learner to the practical application of course studies in the hospitality industry. The course consists of practical experience in a hotel, restaurant, convention center, resort, tourism operation, or other professional opportunity in the hospitality industry. 90 Contact Hours. Prerequisite: CUA 101, HOS 110, HOS 112 and HOS 120. Corequisite: HOS 121.
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3.00 Credits
Exposes the learner to the practical application of course studies in the hospitality industry. The course consists of practical experience in a hotel, restaurant, convention center, resort, tourism operation, or other professional opportunity in the hospitality industry. 60 Contact Hours. . Prerequisite: CUA 101, HOS 110, HOS 112, HOS 120 and HOS 121. Corequisite: HOS 240, HOS 241 and HOS 242.
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0.50 Credits
Meets the requirement for American Red Cross Professional Rescuer CPR or American Heart Association Basic Life Support for those who work in Emergency Services, Health Care and other professional areas. Material presented in the course is basic patient assessment, basic airway management, rescue breathing, and CPR for infant, children and adult patients. 7.5 Contact Hours.
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2.00 Credits
Advances student knowledge in the study and application of medico-legal concepts in medical careers, establishes a foundation for ethical behavior and decision-making. 30 Contact Hours.
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1.00 Credits
Studies the basic principles in clinical practice involved in the assistance of health care. The course will cover factors which influence the nutritional status of individuals, methods of nutritional assessment and support, and diet modification for specific diseases. 15 Contact Hours.
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4.00 Credits
Teaches the duties associated with the practice of venipuncture, capillary puncture, and special collection procedures. Students will have experience with quality control, infection control and safety procedures as well as laboratory computer systems. Contact Hours
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4.00 Credits
Instructs students in advanced phlebotomy techniques to include patients in trauma, neonatal, geriatric, and long term acute care areas. In addition, laboratory procedures taught include specimen processing and advanced point-of-car instrumentation. This course includes a lecture/lab combination that teaches theory and direct application of theoretic content and clinical opportunities for student to master learned skills. 60 Contact Hours. Prerequisite: HPR 112.
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4.00 Credits
Covers basic knowledge of the deviations that occur in the human body with disease and injury. An integrated study of signs/symptoms, diagnostic tests and treatment. 60 Contact Hours. Prerequisite: BIO 106.
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1.00 - 4.00 Credits
Introduces the student to the structure of medical terms with emphasis on combining and using the most common prefixes, roots and suffixes. Includes terms related to clinical laboratory, diagnostic imaging, nuclear medicine and oncology, as well as major body systems. Classroom structure provides accepted pronunciation of terms and relative use in the healthcare setting. 15-60 Contact Hours.
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