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Course Criteria
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3.00 Credits
3.00 credits (2.00 lec/1.00 lab) This course is designed for students interested in healthrelated careers. It prepares the participant to perform the role of Central Service Technician in such positions as Instrument Tech and Case Cart Tech. Foundational Anatomy and Physiology and basic principles of Microbiology will be presented. Course competencies include decontamination, preparation and packaging for sterilization, sterilization process, and sterile storage. Basic surgical instrumentation and medical terminology that is necessary for this area of employment in the healthcare setting will also be presented. The lab will include campusand hospital-based practice settings. Upon completion of CSIP 1000 and 1002, students are eligible to take the certification exam from the Certification Board for Sterile Processing and Distribution, Inc. (CBSPD). Prerequisites: Placement into READ 0200 or placement into ESOL 0052 and ESOL 0033 or completion of READ 0100 or ESOL 0042 with faculty recommendation into ESOL 0052. Corequisites: HCCC 4-credit package and HCCC 1100-Medical Terminology.
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2.00 Credits
2.00 credits (2.00 int) The 80-hour internship course prepares students for employment and to be become eligible for Central Services Technician certification. Through this practicum experience, they will become familiar with all aspects related to the central services of a hospital. The focus of this course is to provide students with comprehensive skills to be able to perform competently and safely. They will have hands-on practice sessions to develop the skills and techniques required in performing various activities in the central services areas. This course must be completed within one term of CSIP 1000. Prerequisites: Placement into READ 0200 or placement into ESOL 0052 or completion of READ 0100 or ESOL 0042 with faculty recommendation into ESOL 0052; successful completion (Grade of "C" or better) of CSIP 1000.Corequisites: HCCC 4-credit package and HCCC 1100-Medical Terminology.
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3.00 Credits
3.00 credits (1.00 lec/2.00 lab) This course introduces students to the food service industry, careers, culinary terms, use of weights and measures, and equipment. Basic cooking techniques, food preparation principles, spices, and knife identification and use are also covered. Prerequisites: Placement into READ 0200 or placement into ESOL 0052 or completion of READ 0100 or ESOL 0042 with faculty recommendation into ESOL 0052.
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2.00 Credits
2.00 credits (1.00 lec/1.00 lab) This course introduces students to the proper techniques, procedures, and responsibilities for the preparation of foods, such as salads, salad dressings, sandwiches, and hors d'oeuvres. Sanitation, proper care and handling of ingredients, and the finished product are emphasized. Prerequisites: Placement into READ 0200 or placement into ESOL 0052 or completion of READ 0100 or ESOL 0042 with faculty recommendation into ESOL 0052. Prerequisite/Corequisite: CULA 1109.
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3.00 Credits
3.00 credits (1.00 lec/2.00 lab) This course covers baking terminology; the function of ingredients; proper mixing and baking methods; and texture and taste of the finished products, such as yeast breads, quick breads, pies, cakes, meringues, custards, puddings and cookies. Prerequisites: Placement into READ 0200 or placement into ESOL 0052 or completion of READ 0100 or ESOL 0042 with faculty recommendation into ESOL 0052. Prerequisite/Corequisite: CULA 1109.
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3.00 Credits
3.00 credits (3.00 lec) Students will learn the principles and practices of purchasing and receiving food, supplies and equipment, as well as the cost-control measures needed to successfully operate a profitable food operation. Prerequisites: CULA 1109; placement into READ 0200 or placement into ESOL 0052 or completion of READ 0100 or ESOL 0042 with faculty recommendation into ESOL 0052.
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2.00 Credits
2.00 credits (2.00 lec) This course develops an understanding of the principles of sanitation and safety necessary to maintain a safe and healthy environment for both the consumer and the employee in the food service industry. Laws and regulations related to food safety and sanitation in food service operations are also covered. Students who successfully complete this course will be SafeServe certified. SafeServe certification is required to progress to second-semester CULA coursework. Prerequisites: Placement into READ 0200 or placement into ESOL 0052 or completion of READ 0100 or ESOL 0042 with faculty recommendation into ESOL 0052.
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3.00 Credits
3.00 credits (2.00 lec/1.00 lab) This course develops students' knowledge in the areas of sound nutritional practice, menu planning, and the application of nutritional trends and considerations. They will build upon the knowledge obtained through menu writing, menu preparation and applying culinary techniques. Prerequisites: Placement into READ 0200 or placement into ESOL 0052 or completion of READ 0100 or ESOL 0042 with faculty recommendation into ESOL 0052.
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2.00 Credits
2.00 credits (2.00 lab) This course introduces serving techniques and dining room operation in a casual-dining restaurant through classroom and laboratory experiences. Prerequisites: CULA 1100, CULA 1104, CULA 1106, CULA 1109; placement into READ 0200 or placement into ESOL 0052 or completion of READ 0100 or ESOL 0042 with faculty recommendation into ESOL 0052. Corequisites: CULA 1152, CULA 1153, CULA 1154 and CULA 1156.
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3.00 Credits
3.00 credits (3.00 lab) This course develops production skills at assigned cold-food work stations within a kitchen. The type of menu items prepared are those served in a casual-dining restaurant. Students will plan, prepare, and serve menu items including salads, appetizers, desserts, fruit, dough/batter products, and beverages. They will follow and perform sanitation and cleanup procedures, operate and maintain equipment, and serve the meals prepared. Prerequisites: CULA 1100, CULA 1104, CULA 1106, CULA 1109; placement into READ 0200 or placement into ESOL 0052 or completion of READ 0100 or ESOL 0042 with faculty recommendation into ESOL 0052. Corequisites: CULA 1151, CULA 1153, CULA 1154 and CULA 1156.
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