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Course Criteria
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3.00 Credits
Advanced monitoring techniques used clinically to assess a patient in the critical care setting. Prerequisite: RSPT 1471. 3 credit hours. ( W)
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3.00 Credits
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. Prerequisite: RSPT 1362. 3 credit hours. ( W)
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3.00 Credits
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. Prerequisite: RSPT 2360. Corequisite: BIOL 2421 or consent of Program Director. 3 credit hours. ( W)
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3.00 Credits
Advanced concepts of acute care, monitoring, and management as applied to the neonatal and pediatric patient. Lab required. Prerequisite: RSPT 1471. 4 credit hours. ( W)
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3.00 Credits
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, staffing, service, and the selection of wines to enhance foods. Students must be 21 years of age to take this course. 3 credit hours. ( W)
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3.00 Credits
Introduces the principles, concepts, and systems of professional table service. Topics include dining room organization, scheduling, and management of food service personnel. Prerequisite/ concurrent enrollment: CHEF 1314. 3 credit hours. ( W) Note: Culinary lab classes require extended periods of time standing in place, lifting heavy weights (up to 60 pounds), reaching, bending, and working around open flames and with cleaning chemicals.
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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 stage of the purchasing cycle. 3 credit hours. ( W)
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3.00 Credits
Career-related activities encountered in the student's area of specialization offered through an individualized agreement among the college, employer, and student. Under the supervision of the college and the employer, the student combines classroom learning with work experience. Includes a lecture component. Contact the Cooperative Work Experience Office. 3 credit hours. ( W) 188 ( W) Indicates a Workforce Education (WECM) course.
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4.00 Credits
Introduction to the basic skills of speaking, reading, writing, and listening with attention to selected aspects of Russian culture; designed for students with little or no previous language training. Instruction is enhanced by the use of tapes, slides, computer software, and video cassettes. 4 credit hours.
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3.00 Credits
Continuation of RUSS 1411. Prerequisite: RUSS 1411 or consent of Instructor or Department Chair. 4 credit hours.
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