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Course Criteria
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3.00 Credits
Prerequisite: Placement test score indicating ENG* K101 or completion of ENG* K100 with a "C" grade or better. This is a basic course in substance abuse and dependency. Topics will include an overview of physiological, psychological and social aspects of substance abuse. This course will have application for human service majors and others interested in the field of chemical addiction.
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3.00 Credits
Prerequisite: Placement test score indicating ENG* K101 or completion of ENG* K100 with a "C" grade or better. This course provides an overview of current group theory and knowledge of methods and skills leading to a beginning competence in group work practice. The course will combine theoretical and empirical concepts of group dynamics to be applied to a wide range of groups in a variety of settings.
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3.00 Credits
Prerequisite: HSE* K210 or permission of the instructor. This course is an introduction to the study of community organization as a method in social work practice, which has as its major objective of practice the planning and implementation of programs directed toward some aspect of community change. The skills, methods, and functions of community service workers will be explored and integrated into the other skills and methods of social service practice, which are a part of a student's overall learning experiences in the social service program.
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3.00 Credits
Prerequisite: Placement test score indicating ENG* K101 or completion of ENG* K100 with a "C" grade or better. This course is designed to provide an introduction to methods and skills leading to beginning competence in the social work process of helping individuals and families. The skills include assessment, planning, contracting, intervention, interviewing, and evaluation.
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3.00 Credits
Prerequisite: HSE* K105. This course prepares the community health worker to be an integral member of the health care delivery team. Upon completion of the course, students will have the skills to provide effective, efficient, and appropriate services to underserved clients and diverse communities. Skill development focuses on time management, client confidentiality and interactions, professional boundaries, interviewing and communication skills, and basic business writing. This course is appropriate for community health work and outreach work.
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3.00 Credits
Prerequisite: Permission of the instructor. This course is a practicum/field work experience in human services which is defined as direct involvement in a non-classroom setting sponsored by the College and jointly supervised by the agency and faculty. Students are also expected to participate in a weekly seminar. Students must have completed a minimum of 30 credits with 12 credits in human service degree courses.
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3.00 Credits
This course provides an overview of the structure and functions of the hospitality industry, including hotels, motels, inns, restaurants, resorts, casinos, and other tourist related concerns. Students will survey career options and the essential abilities needed to pursue these options. The course also introduces students to the many tourist attractions in southeastern Connecticut.
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3.00 Credits
This course teaches students about the potential emergency situations in the hospitality industry and the appropriate and correct actions to take. Students will receive the National Restaurant Association's Certification in Food Sanitation and Safety required by law in the food service industry. Students will learn all aspects of sanitation including the ordering, receiving, storing, preparing, and serving of food.
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4.00 Credits
Prerequisite: HSP* K108. Co-requisite: HSP* K108. This course introduces the fundamental theories and skills in basic food preparation and baking. Emphasis is on the identification of a standard quality product, cooking theories, equipment, recipe conversion, weights and measures, and safe and sanitary working habits. HSP* K108 may be taken as a prerequisite or co-requisite to this course.
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4.00 Credits
Prerequisites: HSP* K111, HSP* K108 or HM K151. This course is a continuation and application of the culinary techniques and knowledge acquired in HSP* K111, Basic Foods. Full course menus will be prepared and served to guests. Students will experience various positions in the dining room and kitchen. Emphasis is placed on menu planning and recipes, purchasing, food costing, and service while working as part of a team.
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