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Course Criteria
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3.00 Credits
A comprehensive overview of police personnel, recruiting, selection, training, promotion, personnel development, discipline, control, communication, labor relation issues, and current problems and theories facing the first level line police manager. Emphasis is placed on both individual and organizational development. Prerequisite: Reading Proficiency.
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3.00 Credits
The study of policies, procedures and supervision in the field of Corrections. Prerequisite: CRJ:101, CRJ:102, or consent of department and Reading Proficiency.
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3.00 Credits
A field work experience in Criminal Justice organizations. Students are expected to commit themselves to 120 hours of work experience during the semester. Prerequisite: Corrections Option--CRJ:122, CRJ:101, and CRJ:102. Law Enforcement Option--CRJ:122, CRJ:124, and CRJ:111. Concurrent enrollment in Criminal Justice Practicum Seminar (CRJ:211). Reading Proficiency.
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3.00 Credits
Discussion and analysis in small groups of the Criminal Justice Practicum experience. Prerequisite: Corrections Option--CRJ:122, CRJ:101, and CRJ:102. Law Enforcement Option--CRJ:122, CRJ:124 and CRJ:111. Concurrent enrollment in Criminal Justice Practicum (CRJ:209). Reading Proficiency.
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3.00 Credits
The study of the criminal act and its investigation, including specific crimes against persons and property. The process of fact-gathering and problem of legally admissible proof will be considered. Prerequisite: Reading Proficiency.
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3.00 Credits
Central Service, once considered a very unimportant area, now cleans, inspects, prepares, sterilizes, issues and controls most of the items used for direct patient care in today's hospitals. Part I covers a study of asepsis, microbiology and specific bacteria and the importance of control of infections and prevention of contamination. Fundamentals of cleaning and packaging of supplies and selection of materials are discussed. Also covered is an examination of communication skills and the development of working relationships. Prerequisite: Reading Proficiency.
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3.00 Credits
Part II will cover the study of anatomy and its association with orthopedic traction and monitoring of the heart and a study of control, storage and distribution systems. The basic function and maintenance of specific technical equipment used in direct patient care are covered, and safety ethics and job relationships for the technician are stressed. Prerequisite: Reading Proficiency.
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1.00 Credits
This course will lecture on the cause of food borne illness, actions to prevent illness, personal hygiene of employees, and review laws for consumer protection. Methodology of dishwashing systems, proper utilization of materials, accident prevention, and development of a safety program will be paramount. Additional hours required.
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3.00 Credits
The student will gain familiarization with tools, equipment, kitchen organization, recipe conversions, and professionalism. The student will receive theory in the preparations of stocks, soups, sauces, classical vegetable cuts, and basic cooking principles for meat, poultry, seafood, sandwiches, hors d'oeuvre, garde' manger, beverages and an introduction to baking principles. Prerequisites: Reading Proficiency or concurrent enrollment in RDG:030.
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3.00 Credits
The student will master competencies for tools and equipment, kitchen organization, converting and following recipes, applying safety and sanitation, vegetable cuts (American Culinary Federation competition cuts), stocks, soups, sauces, basic cooking methods, and introduction to meat, and poultry preparation. Additional hours required. Prerequisites: Grades of "C" or better in CUL:101 and CUL:105, and Reading Proficiency.
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