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FITN 148: Lifeguarding
3.00 Credits
Raritan Valley Community College
This course is an introduction to lifeguarding taught by an instructor who is certified by the American Red Cross in Water Safety, Community First Aid, Cardiopulmonary Resuscitation and Automated External Defibrillation (AED). Upon successful completion of the course the student will receive certification in Lifeguarding, First Aid, CPR for the Professional Rescuer and AED. In order to enroll in this course each student must demonstrate an ability to: swim 500 yards continuously utilizing crawl, breast and side strokes; perform a surface dive to a minimum depth of 7 feet; swim 20 yards, submerge to a minimum depth of 7 feet, retrieve a 10 pound object from the bottom, return with it to the surface, and bring it back to the starting point while holding the object with two hands.
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FITN 149: HIV/ AIDS Education
3.00 Credits
Raritan Valley Community College
HIV, the virus that causes AIDS, is among the most challenging and life-threatening health problems facing young people in this century and it continues to spread with time. In order to strengthen the connection between campus and community to improve health, students will participate as peer educators in a service learning experience. 172 RVCC 2008-2009 Catalog ? For updated information, visit www.raritanval.edu
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FITN 290: Fitness Cooperative Education I
3.00 Credits
Raritan Valley Community College
Cooperative Education Approval Form required. See Department Co-op Coordinator. Cooperative Education is the integration of classroom study with specific planned periods of learning through employment to gain practical experience. The course utilizes a seminar approach with performance based activities and individual student objectives which are job related and employer evaluated.
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FITN 290 - Fitness Cooperative Education I
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FITN 291: Fitness Cooperative Education I
2.00 Credits
Raritan Valley Community College
Cooperative Education Approval Form required. See Department Co-op Coordinator. Cooperative Education is the integration of classroom study with specific planned periods of learning through employment to gain practical experience. The course utilizes a seminar approach with performance based activities and individual student objectives which are job related and employer evaluated.
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FMTC 101: Intro to Food & Beverage Management
3.00 Credits
Raritan Valley Community College
This course gives an overview and introduction to food and beverage management. Starting from an historical perspective fo the traditional components of this industry, the course will highlight the dynamic nature of past and present events that influence the conduct of the industry. This course is the foundation in preparing graduates or management in the fast paced and challenging field of the food service industry.
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FMTC 110: Food Preparation I
3.00 Credits
Raritan Valley Community College
Food Preparation is a course that provides an introduction to the commercial preparation of food for students who are interested in the culinary arts. Students have the opportunity to practice the use of hand tools, utensils, and powered food preparation equipment. Food preparation technology and managerial perspectives of the food preparation industry are essential elements of the course content. This course serves as a foundation for further study in the culinary arts.
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FMTC 111: Baking & Pastry Arts
3.00 Credits
Raritan Valley Community College
The Baking and Pastry Arts course provides students the opportunity to develop the skills and knowledge needed for employment in the baking and pastry field. Students will have the opportunity to apply their skills by operating an on-site restaurant with a "madeto- order" bakery service. Baking and pastry skills are essential elements in being prepared for the food and beverage management field.
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FMTC 132: Applied Food Service Sanitation
3.00 Credits
Raritan Valley Community College
This certification course will provide students with the knowledge to apply basic sanitation principles, to practical situations. Students will learn methods for training and motivating employees to follow sanitation procedures in all food handling functions. In addition, the course prepares foodservice managers or supervisors with the skills, knowledge and attitudes necessary to ensure that the health of the consumer is safeguarded from contamination hazards.
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FMTC 210: Food Preparation II
3.00 Credits
Raritan Valley Community College
Prerequisite: FMTC 110 - Food Preparation I. This is a course in commercial food preparation where students actively manage others and prepare meals according to principles of quantity food production. Students will learn the aspects of pricing, productivity, controlling and directing of personnel, and the planning of menus. Economic feasibility, productivity and maintenance of quality standards are emphasized.
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FMTC 211: Food, Beverage & Labor Cost Control
3.00 Credits
Raritan Valley Community College
This course is designed to provide students with the basic framework on which to build a solid understanding of controlling food, beverages, and labor costs. Emphasis is placed on sales analysis, pricing, portion control, cost analysis, menu scoring and guideline percentage tests for all major expense components integral to food and beverage operations. These "control" aspects of the food and beverage industry dictate profit and loss.
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