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Course Criteria
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0.00 - 3.00 Credits
(0-9) 3 hours A health-related work-based learning experience that enables the student to apply specialized occupational theory, skills, and concepts. Direct supervision is provided by the clinical professional. (SCANS 1, 2, 3, 4, 5, 6, 7, 8, 9, 10, 11) Prerequisites: RNSG 2307 and RNSG 1201 or consent of the department. Corequisites: RNSG 1443, RNSG 2213, RNSG 2161, PSYC 2314, and BIOL 2420.
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0.00 - 2.00 Credits
2 hours 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. (SCANS 1, 2, 3, 5) Prerequisite: None.
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2.00 Credits
(2-0) 2 hours Introduces the principles, concepts and systems of professional table service. Topics include dining room organization, scheduling, and management of food service personnel. (SCANS 8, 9, 10) Prerequisite: None.
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2.00 Credits
(2-0) 2 hours A study of the food service principles involved in menu planning, layout, and evaluation for a variety of types of facilities and service methods. Emphasis on analysis of menu profi tability, modifi cation, commodity use, and other activities generated by the menu. (SCANS 1, 2, 3, 5, 6, 8, 9) Prerequisite: None.
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0.00 - 3.00 Credits
3 hours Fundamentals of recruiting, selection, and training of food service and hospitality personnel. Topics include job descriptions, schedules, work improvement, motivation, and applicable personnel laws and regulations. Emphasis on leadership development. (SCANS 1, 2, 3, 4, 5, 6, 7, 9) Prerequisite: None.
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0.00 - 3.00 Credits
3 hours 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 issue procedures. Emphasis on product cost analysis, yields, pricing formulas, controls, and record keeping at each stage of the purchasing cycle. (SCANS 2, 3, 5, 10) Prerequisite: None.
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3.00 Credits
(3-0) 3 hours An introduction to physics for students who have limited backgrounds in science and mathematics. Topics include motion, solid mechanics and fluid mechanics, properties of matter, heat, and thermodynamics. The student will be involved with reading information or problems and using criticalthinking skills and mathematics to organize the information or to arrive at an answer; also requires student writing skills in order to communicate the information acquired in a written format. (SCANS 1, 3, 6, 9) Prerequisite: None.
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3.00 Credits
(3-0) 3 hours Critically analyzes the causes of, responses to and implications of numerous social problems utilizing a sociological imagination. Course includes fi eld trips and guest speakers to obtain fi rsthand knowledge of social problems and to meet professionals who work directly with them. The course is designed to introduce students to social problems as well as to stimulate critical thinking about problems and related policy issues. (SCANS 1, 2, 5, 6, 7, 9, 10, 11) Prerequisite: None.
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0.00 - 3.00 Credits
3 hours Emphasizing cultural, class and racial diversity, the course examines various dynamics of marriages, families and other intimate relationships. Course includes an introduction to theories, concepts and research methods used in the sociological study of marriages and families. Love and mate selection; sexuality, reproduction and birth; communication and confl ict; and divorce and marriage are among many of the issues covered. (SCANS 1, 2, 5, 6, 9, 10, 11) Prerequisite: None.
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3.00 Credits
(3-0) 3 hours An in-depth study of human sexuality across the life cycle utilizing legal, ethical, sociological, biological and psychological perspectives. Course incorporates current research and theories to explore the impact of social and cultural infl uences on human sexual behavior. (SCANS 1, 2, 5, 6, 9, 10, 11) Prerequisite: None.
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