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Course Criteria
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2.00 Credits
Practical general training and experiences in the workplace. The College with the employer develops and documents an individualized plan for the student. The plan relates the workplace training and experiences to the student's general and technical course of study. Recommended corequisite: RSPT 2133. Recommended prerequisite: RSPT 1267.
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2.00 Credits
Practical general training and experiences in the workplace. The College with the employer develops and documents an individualized plan for the student. The plan relates the workplace training and experiences to the student's general and technical course of study. Recommended corequisite: RSPT 2133. Recommended prerequisite: RSPT 2266.
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3.00 Credits
A study of acute care, monitoring, and management as applied to the neonatal and pediatric patient. Recommended prerequisite: RSPT 2210 and RSPT 2405.
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4.00 Credits
The theories and techniques involved in pulmonary function testing diagnostics with emphasis on blood gas theory and analysis, quality control, oximetry, and capnography. Recommended prerequisites: RSPT 2139 and RSPT 2414.
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4.00 Credits
Preparation to conduct the therapeutic procedures to achieve adequate, spontaneous, and artificial ventilation with emphasis on ventilator classification, methods, principles, and operational characteristics. Also included are the indications, complications, and physiologic effects/principles of mechanical ventilation. Recommended prerequisites: RSPT 1207 and RSPT 1323.
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2.00 Credits
Introduces the principles, concepts, and systems of professional table service. Topics include dining room organization, scheduling, and management of foodservice personnel.
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3.00 Credits
An overview of various types of foodservice equipment and planning of equipment layout for product flow and efficient operation for a building or renovation operation.
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3.00 Credits
Study of purchasing and inventory management of foods and other supplies to include development of purchase specifications, 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 state of the purchasing cycle. (Licensure/Certification Agency: American Culinary Federation Educational Institute, Council on Hotel, Restaurant, and Institutional Education)
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1.00 Credits
Laboratory experience in radio operation and announcing for a radio station. Required prerequisite or corequisite: RTVB 1409 or COMM 2303.
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3.00 Credits
Radio and television announcing skills such as voice quality, articulation, enunciation, and pronunciation. Includes preparation for opportunities in announcing employment in news, sports, commercial, voice talent, disc jockey, radio and television.
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