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HMS 236: Gerontology
3.00 Credits
J Sargeant Reynolds Community College
Examines the process of aging and its implications in relation to health, recreation, education, transportation, meaningful work or activity, and to community resources. Emphasizes experiencing the aging process, facilitating retirement, and application of the helping relationship to work with older adults. Lecture 3 hours per week.
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HMS 258: Case Management and Substance Abuse
3.00 Credits
J Sargeant Reynolds Community College
Focuses on the process for interviewing substance abuse clients. Includes intake, assessment, handling denial, and ending the interview. Teaches skills for writing short-term goals and treatment plans with emphasis on accountability. Examines various reporting devices. Lecture 3 hours per week.
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HMS 260: Substance Abuse Counseling
3.00 Credits
J Sargeant Reynolds Community College
Provides an understanding of the skills of guidance of clients and those associated with being an advocate. Examines the dynamics of the client/counselor relationship in developing treatment plans and empowerment skills. Lecture 3 hours per week.
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HMS 260 - Substance Abuse Counseling
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HMS 266: Counseling Psychology
3.00 Credits
J Sargeant Reynolds Community College
Studies major counseling theories, their contributions and limitations, and the application of each to a counseling interaction. Provides students an opportunity to develop their own personal counseling theory. Lecture 3 hours per week.
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HMS 266 - Counseling Psychology
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HMS 270: Treatment Systems
3.00 Credits
J Sargeant Reynolds Community College
Examines the services and facilities established for the purpose of treating addictions. Focuses on treatment therapy models and ethical standards related to addiction-disease theory. Lecture 3 hours per week.
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HMS 270 - Treatment Systems
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HRI 106: Principles of Culinary Arts I
3.00 Credits
J Sargeant Reynolds Community College
Introduces the fundamental principles of food preparation and basic culinary procedures. Stresses the use of proper culinary procedures combined with food science, proper sanitation, standards of quality for food items that are made, and proper use and care of kitchen equipment. Lecture 2 hours. Laboratory 3 hours. Total 5 hours per week.
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HRI 115: Food Service Managers Sanitation Certification
1.00 Credits
J Sargeant Reynolds Community College
Presents an accelerated survey of principles and applications of sanitary food service, designed to promote the skills of managers in food service establishments licensed by the Commonwealth of Virginia. Upon successful completion of the course, a certificate of achievement is awarded by the Educational Foundation of the National Restaurant Association and the student's name is entered in the Foundation Registry. Lecture 1 hour per week.
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HRI 115 - Food Service Managers Sanitation Certification
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HRI 119: Applied Nutrition for Food Service
3.00 Credits
J Sargeant Reynolds Community College
Studies food composition, nutrition science, and application of nutrition principles by the foodservice professional. Provides the student with a basic understanding of human nutrition and application of nutrition in the service of commercially prepared meals. Lecture 3 hours per week.
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HRI 119 - Applied Nutrition for Food Service
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HRI 128: Principles of Baking
3.00 Credits
J Sargeant Reynolds Community College
Instructs the student in the preparation of breads, pastries, baked desserts, candies, frozen confections, and sugar work. Applies scientific principles and techniques of baking. Promotes the knowledge/skills required to prepare baked items, pastries, and confections. Lecture 2 hours. Laboratory 3 hours. Total 5 hours per week.
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HRI 134: Food and Beverage Service Management
3.00 Credits
J Sargeant Reynolds Community College
Provides a conceptual and technical framework for managing the service of meals in a variety of commercial settings. Studies the integration of production and service delivery, guest contact dynamics, reservation management, and point-of-sale technology systems. Lecture 3 hours per week.
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