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Course Criteria
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3.00 Credits
Prerequisites: Certified Dietary Manager (CDM) or eligible to take the CDM exam. Review and update of the foundation knowledge of basic nutrition and medical nutrition therapy for Certified Dietary Managers or persons eligible to take the CDM exam who previously completed supervised field experience in medical nutrition therapy. Topics include nutrition principles, dietary guidelines, menu planning, nutrition care plans and client education.
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3.00 Credits
Overview of the basic functions of human resource management including employee hiring, supervision, development, communication, and professional interactions and DMA field experience.
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2.00 Credits
Prerequisites: Approved DMTP field experience waiver for managers with 2 or more years of experience. Overview of the basic functions of human resource management including employee hiring, supervision, development, communication, and professional interactions.
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4.00 Credits
Foundation knowledge of institutional foodservice management in both classroom and field experience. Topics reviewed include delivery systems, menus, recipes, purchasing, receiving and storage, cooking procedures, equipment needs, safety, productivity, budgeting, cost effective procedures, and department coordinating.
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3.00 Credits
Prerequisites: Approved DMTP field experience waiver for managers with 2 or more years experience. Foundation knowledge of institutional foodservice management. Topics reviewed include delivery systems, menus, recipes, purchasing, receiving and storage, cooking procedures, equipment needs, safety, productivity, budgeting, cost effective procedures, and department coordinating.
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3.00 Credits
Combines classroom and field experience in food safety and sanitation as it relates to the food service industry. Topics include food borne illness, safe food purchasing, receiving, storage, HACCP regulations, inspections, crisis management, and computer applications.
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2.00 Credits
Prerequisites: Approved DMTP field experience waiver for managers with 2 or more years experience. Food safety and sanitation as it relates to the food service industry. Topics include food borne illness, safe food purchasing, receiving, storage, HACCP, regulations, inspections, crisis management, and computer applications.
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3.00 Credits
Prerequisite: Required of students who place in more than one developmental education discipline (mathematics, English, or reading). Designed to help the student acquire the skills necessary for success in college. Includes test-taking strategies, time management and organizational skills, note-taking techniques, and activities to heighten motivation and build self-esteem. May be taken for enrichment by any BPCC student. NOTE: May not be used to satisfy elective or degree requirements in any curriculum at BPCC.
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3.00 Credits
This course will introduce pre-service teachers to major issues faced by educators, effective teaching, educational reform and legal issues of education and professionalism to include self-assessment of desirable dispositions. Theories of human development and learning significant to the classroom teacher will be explored in class sessions and field experiences. Pre-service teachers will explore community services available to students and teachers.
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3.00 Credits
This course will introduce students to issues of diversity in the classroom to include learning styles, multiple intelligences, exceptionalities and cultural diversity. Students will explore ways to assist children of all needs, backgrounds and abilities succeed in the classroom. Assessment methods of and instruments will be introduced and students will understand basic terms and uses of assessment. Field experiences will be required.
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