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Course Criteria
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4.00 Credits
This course offers lecture/lab experiences that provide the students additional opportunities to apply heating and air conditioning knowledge acquired in previous courses or from actual experience. Topics are oriented toward applications of specialized systems such as heat pumps, hydronics, and packaged systems. Prerequisites: HRA 102, HRA 103 or permission of instructor.
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4.00 Credits
This is a lecture/laboratory course that will allow the student to understand the operation of boilers and chillers that are used in institutions or industrial settings. Refrigeration and electrical knowledge that has previously been gained will be applied to understand the unique components used on these systems. Prerequisites: HRA 102, HRA 103 or permission of instructor.
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0.00 Credits
and A/C Capstone Assessment This comprehensive course, using concepts and skills learned from previous HRA courses, will be used to evaluate the students' knowledge and skills in HVAC. The students will acquire an HVAC competency certifi cation during this course to increase their employment opportunities. Emphasis will be placed on troubleshooting different types of HVAC equipment through the semester. Prerequisites: HRA 102,103,125,135,170,190 and co-requisites HRA 250, 270, or permission of instructor.
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3.00 Credits
This course encompasses a supervised work experience in the major fi eld which provides the student with the opportunity to make practical application of the knowledge and skills attained through coursework. An individualized instructional management plan will determine goals to be accomplished. Seminars may also be required. Prerequisites: Completion of 30 credit hours and 2.0 GPA; or advisor's approval. Please see the Division Chair of the specifi c program area for application.
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0.00 Credits
Students will broaden their educational experiences by being actively involved in the following student organization: SkillsUSA. In addition to meeting once a week as a class, students will also be required to attend the regularly scheduled meetings of their student organization. Prerequisites: Admission into the fi rst year Health Sciences program and high school GPA 2.0 or above, or advisor's approval.
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0.00 Credits
Instruction for this course includes career identifi cation, self-assessment, resume' development, preparation of cover letters, and completion of applications for local job openings, on-line employment application process, employment searching techniques, interviewing skills, and proper follow-up after the job interview. Students will also research health care employment availability in the surrounding community, compare current salary ranges locally and nationally, and describe on-the-job performance expectations. Prerequisites: Admission into the second semester of the fi rst year Health Sciences program and high school GPA 2.5 or above, or advisor's approval.
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3.00 Credits
This course encompasses a supervised work experience in the major fi eld, which provides the opportunity to make practical application of the knowledge and skills attained through coursework. An individualized instructional management plan will determine goals to be accomplished. Seminars may also be required. Please see the Division Chair of specifi c program area for application. Prerequisites: Admission into the second year Health Sciences program and high school GPA 2.5 or above, or advisor's approval.
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0.00 Credits
This course provides a global look at hospitality from a management viewpoint with career opportunities in food service, hotels, clubs, and related businesses such as hospitals and the military. The course pays special attention to current management issues, including diversity, retention, harassment, leadership, and ethical challenges.
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4.00 Credits
This course presents a systematic approach to managing housekeeping and security operations in the hospitality industry. This course explains the issues surrounding the need for individualized security programs, examines a wide variety of security and safety equipment and procedures, discusses guest protection and internal security for asset protection, and outlines OSHA regulations that apply to lodging properties. It also discusses the role of housekeeping in loss prevention. Prerequisite: HSM 115 or concurrent.
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0.00 Credits
This course will provide the student with the knowledge of various safety and sanitation practices in the foodservice and hospitality Industries. Through lecture and lab experiments, students will practically apply the information of the course.
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