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Course Criteria
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3.00 Credits
3 class hours 3 Credits This course discusses the principles governing methods of measuring level and explains the operations of various devices used to collect and transmit data. In addition, the student will be introduced to several special application devices for both continuous and point level measurement.
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3.00 Credits
3 class hours 3 Credits This course is the last in the series that introduces the student into the world of Process Control Operator, and in particular, Temperature Measurement. Terms and units used in thermal measurement will be defined, along with operation of various instruments and how they fit into the entire system.
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3.00 Credits
3 class hours 3 Credits This course provides information on the safe and efficient operation of low pressure boilers and related equipment. It addresses various topics which support boiler operations, such as feedwater systems, steam accessories, and combustion accessories.
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3.00 Credits
3 class hours 3 Credits This course provides information on the safe and efficient operation of high pressure boilers and related equipment. It addresses various topics which support boiler operation, such as feedwater systems and steam and combustion accessories.
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3.00 Credits
3 class hours 3 Credits This course focuses on the industrial application of electrical equipment and controls that the student will see in the field of Process Control. Discussions and demonstrations will look at a variety of transducers, transmitters, and other devices they will encounter. Terms, terminology, logic diagrams, and symbols will also be discussed in relationship to logic controllers.
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2.00 Credits
2 Class Hours 2 Credits This course is a requirement for graduation from the Process Control Operator I program. It will consist of a synopsis and provide the environment for the student to synthesize the material learned in each course. A survey and a comprehensive evaluation, which students must pass to be eligible for graduation, is also a part of the course. This course prepares the student for initial job entry. Students will enroll in this course their last semester and must contact their advisor before enrolling.
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2.00 Credits
1 class hour, 2 laboratory hours 2 Credits Prerequisite: CNAS 1000 Corequisite: PCTN 1200 This course is designed to provide basic instruction and training in venipuncture techniques. Students will learn basic techniques for the collection of satisfactory blood samples from a variety of patient populations as well as sample collection using a variety of venipuncture equipment.
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4.00 Credits
2 class hours, 4 laboratory hours 4 Credits Prerequisite: CNAS 1000 Corequisite: PCTN 1100 This course provides education and training to prepare students to function under the direction of a licensed health care professional to perform non-licensed technical patient care skills in a hospital, Dr.'s office, nursing home, home health environment, and other settings. Topics include but are not limited to: work ethics, wound care, body mechanics, pre-post assessment and monitoring procedures, and EKGs. This course has a lab component that includes demonstration/practice skills and patient care in a health care facility.
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2.00 Credits
2 class hours 2 Credits The student will be introduced to concepts of topics such as physical fitness, nutrition, weight control, stress management, and disease prevention. Students will evaluate their current lifestyle habits, identify areas which can be improved, and develop means to make improvements.
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2.00 Credits
PHED 1001 Nutrition and Weight Control 1 class hour, 1 laboratory hour - 1 credit The student will be introduced to basic principles of nutrition and weight control and their appli- cation to health and wellness. This course will allow the student to understand factors that influence their dietary choices and the role of certain essential nutrients that will enhance and allow them to maintain optimal health. It is a behaviorly based program designed to develop skills and positive eating habits as well as knowledge of proper nutrition. The student will assess their eating behaviors and learn to distinguish fact from fiction about trends in nutrition. They will identify potential risks and the role of nutrition in fighting various diesases.
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