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Course Criteria
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3.00 Credits
Career related activities encountered in the student's area of specialization are offered through an individualized agreement among the college, employer, and student. Under supervision of the college and the employer, the student combines classroom learning with work experience. Directly related to a technical discipline, specific learning objectives guide the student through the paid work experience. Includes a lecture component. (1 Lec., 20 Ext.)
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3.00 Credits
Topics address recently identified current events, skills, knowledge's, and/or attitudes and behaviors pertinent to the technology or occupation and relevant to the professional development of the student. This course may be repeated if topics and learning outcomes vary. (2 Lec., 4 Lab.)
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4.00 Credits
Topics address recently identified current events, skills, knowledge's, and/or attitudes and behaviors pertinent to the technology or occupation and relevant to the professional development of the student. This course may be repeated if topics and learning outcomes vary. (2 Lec., 4 Lab.)
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3.00 Credits
A study of financial principles and controls of food service operation including review of operation policies and procedures. Topics include financial budgeting and cost analysis emphasizing food, beverage, and labor costs, operational analysis, and international and regulatory procedures. (3 Lec., 1 Lab.)
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3.00 Credits
Principles, techniques, and applications for both on-premises, off-premises, and group marketing of catering operations including food preparation, holding, and transporting techniques. (3 Lec., 1 Lab.)
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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. (1 Lec., 20 Ext.)
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3.00 Credits
This is the first semester of academic transfer Russian. It is an introductory course intended for students with little or no knowledge of the language. Its aim is to present essential vocabulary and grammar, and to develop the pronunciation, listening, reading, and writing skills necessary for basic communication and comprehension. Customs and cultural insights are also presented. This course is cross-listed as RUSS 1411 but is also used in Study Abroad programs. Students may register for either RUSS 1311 or RUSS 1411 but may receive credit for only one of the two. (3 Lec., 1 Lab.) Coordinating Board Academic Approval Number 1604025113
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3.00 Credits
This is the second semester of academic transfer Russian. It continues the oral practice, reading, writing, grammar and cultural studies begun in RUSS 1311. Students are expected to acquire a substantial amount of vocabulary and begin to deal with idiomatic language and more advanced syntax. This course is cross-listed as RUSS 1412. The student may register for either RUSS 1312 or RUSS 1412, but may receive credit for only one of the two. (3 Lec., 1 Lab.) Coordinating Board Academic Approval Number 1604025113
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3.00 Credits
In-depth coverage of the structure and function of the human body. Topics include cell structure and function; tissues; body organization; and the integumentary, skeletal, muscular, nervous, and endocrine systems. Emphasis on homeostasis. This course is cross-listed as SCIT 1407. The student may register for either SCIT 1307 or SCIT 1407, but may receive credit for only one of the two. (2 Lec., 4 Lab.)
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3.00 Credits
A continuation of Applied Human Anatomy and Physiology I designed for students considering a career in the health field. The following body systems are included: digestive, respiratory, cardiovascular, lymphatic/immune, renal/excretory, and reproductive. Emphasis is on homeostasis. (2 Lec., 4 Lab.)
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