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Course Criteria
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7.00 Credits
This course provides the training necessary to attain the minimum basic firefighting skills to safely perform duties at the entry level. This program meets the requirements of the New Jersey Division of Fire Safety for Firefighter I, and follows the NFPA 1001. Hazardous Materials Awareness and Operations are not included in this program but are a requisite for completion of Firefighter Level I. Prerequisite: NPFA chapter 3.2 must be submitted with application 5/4/0 Course fee charged
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4.00 Credits
This course is designed for firefighters, company officers, and training officers interested in learning management, leadership, and human relations methods. A knowledge of essential firefighting skills is assumed. The curriculum corresponds to the requirements as set forth in NFPA #1021 (Professional Qualifications) for Level I in personnel and fireground management. The course includes classic supervisory functions, human relations, and other related contemporary concerns. Prerequisite: FSC 101 4/0/0
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3.00 Credits
This course is a study of typical automatic signaling and detection devices, integrated with special hazard fire suppression systems. It also focuses on hazard analysis, hardware, some hydraulic calculations, system specifications, code compliance relative to design criteria and final acceptance. 3/0/0 Course fee charged
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4.00 Credits
This course provides a fundamental understanding of construction principles of concern to fire service personnel. Various construction materials such as wood, steel, and concrete, and their properties, along with building design criteria, are related to fire service operations. Prerequisite: FSC 101 4/0/0 Course fee charged
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3.00 Credits
This course consists of four separate units, each of which must be successfully completed sequentially in order to pass the course. Managing Company Tactical Operations Preparation is designed to provide a basic foundation for the management of one or more companies operating at a structural fire emergency. MCTO Decision Making provides an effective approach to command decision making and organization. MCTO Tactics teaches the management skills needed by the company officer to accomplish assigned tactics at structure fires. Incident Command System meets the needs of fire officers and managers with responsibilities to use, deploy, implement, and/or function within an ICS. Prerequisite: FSC 101 3/0/0 Course fee charged
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6.00 Credits
This course provides the preparation to meet the certification requirements as a Fire Inspector by the Division of Fire Safety in the Department of Community Affairs, N.J.A.C. 5:71-4.4. The course also conforms to the requirements of N.J.A.C. 5:71-4.8 6/0/0
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3.00 Credits
This course introduces general concepts in baking. It includes instruction and practice in sanitation, safety, tools, equipment, basic baking principles, recipes, yeast doughs, artisan breads, quick breads, doughnuts, fritters, pancakes, waffles, basic syrups, creams, sauces, pastry basics, and pies. Prerequisite or Co-requisite: FSM 125 3/0/0 Course fee charged
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3.00 Credits
This course introduces more advanced concepts in baking. It includes instruction and practice in special pastries, cakes, cake decorating, special cakes, cookies, custards, puddings, mousses, soufflés, frozen desserts, fruit desserts, decorative work, and chocolate. Prerequisite: FSM 101, FSM 125 3/0/0 Course fee charged
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1.00 Credits
This course provides meal planning advice and nutritional information to support a health and fitness lifestyle, improve exercise efficiency, and enhance training regimens. It includes discussions of energy, supplements, nutrition quackery, vitamins, training meal plans, weight control, body building, sports drinks, eating disorders, beverage selection, road trip eating, training meal plans, snacks, carbohydrate loading, amino acids, and food safety. 1/0/0
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3.00 Credits
This course introduces general concepts in food preparation. It includes instruction and practice in sanitation, safety, tools, equipment, basic cooking principles, recipes, menus, work preparation, stocks, sauces, soups, meats, and poultry. Prerequisite or Co-requisite: FSM 125 3/0/0 Course fee charged
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