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Course Criteria
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3.00 Credits
3 Credits, 3 Hours Emphasis is placed on relating course content to lifestyle to foster a better understanding of the major health issues of today. Current issues include: emotional health, chemical use and abuse; human relationships; human sexuality; parenting; major diseases; health promotion and illness prevention alternatives; AIDS; pollution; physical fitness, nutrition; aging, death and dying.
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1.00 Credits
1 Credit, 16 Hours The course is intended for healthcare providers who are responsible for the resuscitation and well being of adults: house staff, emergency physicians, family physicians, nurses, paramedical personnel, respiratory therapists, healthcare students, and others.
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1.00 Credits
1 Credit, 6 Hours Prerequisite: Basic understanding ofEKG interpretation and Pharmacology and a valid CPR certification The course is intended for healthcare providers who are responsible for the resuscitation and well-being of infants and children: pediatricians, house staff, emergency physicians, family physicians, nurses, paramedical personnel, respiratory therapist, healthcare students, and others.
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3.00 Credits
3 Credits, 3 Hours This course explores the various segments of the hospitality industry. It focuses on food service, travel and tourism, lodging, cruising, club management, event management and gaming. It gives a broad overview that enables students to define the industry segment where his/her interest lies.
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3.00 Credits
3 Credits, 3 Hours This course is designed to teach the basic management procedures in the operations of a restaurant. Discussions of business law, insurance, personnel procedures, employee training, customer service and purchasing will be covered.
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3.00 Credits
3 Credits, 3 Hours Prerequisite: HOS 101 This course introduces the student to the basic techniques of making stock, soups and sauces. Through demonstration and participation, the student becomes familiar with poaching, roasting, braising, sautéing and other methods used in the preparation of meats, poultry, fish, vegetables, salads, potatoes and starches. Professional uniform required as prescribed by the Hospitality Discipline.
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3.00 Credits
3 Credits, 3 Hours This is an introductory overview of worldwide tourism and travel components, including transportation, lodging and tourism services. The theme focuses on future frontiers as a global peace building industry, promoting cooperation, cultural exchange, with the new vision emerging as space tourism and travel become reality. It includes a discussion of career opportunities, emphasizing the importance of quality customer services and attitudes that create positive traveler experiences. Social and economic impacts and the role of government in promotion and development are also studied.
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3.00 Credits
3 Credits, 3 Hours This course builds hospitality research and sales skills utilizing a variety of Internet exercises. It examines the e-commerce and information technology revolution in the hospitality industry and explores the implications of rapid technological development on future travel and tourism products. Internet marketing, service and sales techniques are highlighted, including instant access to global travel, hospitality service resource information and direct consumer processing of reservation and sales transactions.
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3.00 Credits
3 Credits, 5 Hours This is an elective course within the Hospitality and Tourism curriculum. It will provide an introduction to basic baking ingredients, principles and techniques. It will provide students with hands-on training and an overview of all areas of baking. This course is required for students enrolled in the Culinary Arts Certificate program.
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3.00 Credits
3 Credits, 3 Hours Prerequisite: HOS 101 This course will address past, present and future marketing strategies as well as purchasing procedures, selection and storage of service items, quality and quantity controls, specifications, marketing economics and warehousing for the hospitality industry.
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