|
|
Course Criteria
Add courses to your favorites to save, share, and find your best transfer school.
-
2.00 Credits
A discussion of pathogenesis, pathology, diagnosis, history, prognosis, manifestation, treatment, and detection of cardiopulmonary diseases.
-
2.00 Credits
The theory and history of clinical simulation examinations. Topics include the construction types, scoring, and mechanics of taking the exam along with practice in taking both written and computerized simulations, and basic concepts of computer usage.
-
3.00 Credits
In-depth coverage and application of therapeutic procedures to achieve adequate, spontaneous, and artifi cial ventilation with emphasis on ventilator classifi cation, methods, principles, and operational characteristics. Includes indications, complications, and physiologic effects/principles of mechanical ventilation. Emphasizes initiation, management, and weaning of ventilatory support.
-
3.00 Credits
A study of physical, radiological, hemodynamic, laboratory, nutritional, and cardiopulmonary diagnostic assessment of the pulmonary patient.
-
3.00 Credits
A study of acute care, monitoring, and management as applied to the neonatal and pediatric patient.
-
3.00 Credits
A method of instruction providing detailed education, training, and workbased experience and direct patient/client care, generally at a clinical site. Specifi c detailed learning objectives are developed for each course by the faculty. On-site clinical instruction, supervision, evaluation and placement is the responsibility of the College faculty. Clinical experiences are unpaid external learning experiences. Course may be repeated if topics and learning outcomes vary.
-
3.00 Credits
A method of instruction providing detailed education, training, and workbased experience and direct patient/client care, generally at a clinical site. Specifi c detailed learning objectives are developed for each course by the faculty. On-site clinical instruction, supervision, evaluation and placement is the responsibility of the College faculty. Clinical experiences are unpaid external learning experiences. Course may be repeated if topics are learning outcomes vary.
-
3.00 Credits
Prerequisite: READ 0300, ENGL 0300, MATH 0300 A study of the beverage service of the hospitality industry including spirits, wines, beers, and non-alcoholic beverages. Topics include purchasing, resource control, legislation, marketing, physical plant requirements, staffi ng, service, and the selection of wines to enhance foods. The student will relate local, state, and federal laws pertaining to the service and purchase of alcoholic beverages to include the Dram Shop Act and liquor law liability; identify levels of intoxication and methods of control consumption by guests; discuss the opening and closing procedures of beverage operation; explain the procedures for internal beverage control; and recognize equipment and glassware used for beverage preparation, presentation, and service of alcoholic and nonalcoholic beverages; evaluate the relationship of beverages to food; explain the production processes for distilled spirits, liquors, beers, and brandies; and demonstrate knowledge of wines by grape and other fruit variety, country, growing region, and production process. Offered in Spring, day only.
-
3.00 Credits
Prerequisite: ENGL 0300, READ 0300, MATH 0300, and/or Consent of Instructor Notes: Offered in Fall and Summer semesters, day only. Overview of the planning, development, and feasibility aspects of building or renovating a food service facility. Application of principles of work and fl ow analysis, spatial relationships, and equipment selection as they relate to the overall layout and design. The student will identify types of food service systems, fl ow plans, and work-fl ow principles; select and place equipment understanding how its specifi c uses and care suit the needs of a given system; and examine infrastructure needs critical to equipment work fl ow and cost controls.
-
3.00 Credits
Prerequisites: READ 0300, MATH 0300 Notes: Offered in Fall, day, evening, and Summer, day. Study of purchasing and inventory management of foods and other supplies to include development of purchase specifi cations, determination of order quantities, formal and informal price comparisons, proper receiving procedures, storage management, and issues procedures. Emphasis on product cost analysis, yields, pricing formulas, controls, and record keeping at each stage of purchasing cycle. The student will explain market factors affecting cost and availability of goods including seasonality, supply and demand, distribution channel costs, and quality levels. The student will also describe the mechanics of purchasing including food and supply sources, formal and informal bid procedures, online computer purchasing, and legal and ethical considerations; explain inspection and grading of foods including the various designations of quality, and conduct yield and quality tests. The student will write effective purchase specifi cations; conduct proper receiving procedures assuring conformity of goods with specifi cations, prices with quotations, and quantities received with quantities ordered; explain inventory management principles including stock rotation, proper storage conditions, and effective issue procedures.
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|