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Course Criteria
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4.00 Credits
Introduces the science of geology, chemistry, physics and astronomy, with emphasis on the sciences processes, inquiry and the integration of technology. This course is activity based utilizing problems and issues based approach; various teaching methods are modeled and practiced by students. Some field trips are required.
Prerequisite:
ENGL 1110 or ENGL 1110P
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4.00 Credits
Uses activities for the study of science topics including botany, cell biology, genetics, microbiology and zoology with emphasis on science processes, inquiry and the integration of technology. Various teaching methods are modeled and practiced by students. Some field trips are required.
Prerequisite:
ENGL 1110 or ENGL 1110P
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4.00 Credits
Introduces major issues in environmental science with emphasis on science processes, scientific investigations and field-based activities, and the integration of technology. Course topics include current issues on population, healthy ecosystems, and natural resources. Various teaching methods are modeled and practiced by students. Some field trips may be required.
Prerequisite:
ENGL 1110 or ENGL 1110P
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3.00 Credits
This class presents nutrition concepts from a practical viewpoint that can be applied to your personal goals. Current and controversial topics in nutrition that are of concern to the consumer will be included. Topics may vary but will address issues of individual nutrient needs, nutrition throughout the life cycle, alternative eating patterns and nutrition as part of disease prevention. This class fulfills the nutrition requirement for culinary arts but is not the course required for nursing majors. A computerized dietary analysis personalizes some of the information for the students. *It is recommended that students take NUTR 1010L concurrently with the lecture. The lab experience serves to enhance the student's understanding of the concepts discussed in the lecture.
Prerequisite:
Reading and Writing Skills 2
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3.00 Credits
This course explores the fundamentals of nutrition science and medical nutrition therapy for various conditions and disease states. Topics covered include basic nutrition science, including macronutrients, micronutrients, vitamins, minerals, water, general dietary recommendations, as well as medical nutrition therapy basics such as scope of practice, screening for nutritional risks, assessment of dietary intake, dietary modifications for various health conditions, and care planning in the Nutrition Care Process. The course is intended for students enrolled in the Dietary Manager Certification program.
Prerequisite:
Reading and Writing Skills 2
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3.00 Credits
This course will explore the role of nutrition in physical performance of competitive and recreational sports participants.
Prerequisite:
Reading and Writing Skills 2 + Math Skills 2 Alg
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3.00 Credits
This course explores the fundamentals of non-commercial foodservice and dining services management for dietary managers, with a focus on quantity food production, meal service, and food safety and sanitation in care centers, schools, correctional facilities, hospitals, and employee feeding venues. Topics covered include standardized recipes, food production systems, preparation of nourishments and supplements, client satisfaction, quality processes, sanitation, and safe food handling. The course is intended for students enrolled in the Dietary Manager Certification program.
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3.00 Credits
This course explores the fundamentals of non-commercial foodservice and dining services management for dietary managers, with a focus on personnel, communications, and business operations in care centers, schools, correctional facilities, hospitals, and employee feeding venues. Topics covered include managing personnel, employment regulations, managing budgets, revenue, and cost controls, as well as professional development and ethics.
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2.00 Credits
This course provides a learning experience in clinical and community environments with emphasis on developing skills in Nutrition/Medical Nutrition Therapy and Sanitation/Food Safety. This is a coordinated supervised practice field experience requiring a minimum of 90 hours and is required for students seeking a certificate in the Dietary Managers Program. The course prepares learners to complete nutritional assessments and care plans for patients; describe the nutritional needs of people across the life cycle; prepare menus and transpose these to modified diets; develop an infection control program based on principles of sanitation; and develop a preventative accident program to reduce work related accidents.
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2.00 Credits
This course provides a supervised, 90-hour learning experience in clinical and community environments with emphasis on developing skills in Management of Food Service Operations and Human Resource Management. It is required for students seeking a certificate in the Dietary Manager Program. Focus areas include quality improvement and evaluation of service, meal planning, recipe development, safe and sanitary food procurement and production methods, facility layout and design, staffing, marketing, and financial management
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