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Course Criteria
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3.00 Credits
(3 cr.) Expands the development of counseling skills needed to function effectively in a helping relationship. Emphasizes skills in responding, personalizing, summarizing and initiating. Clarifies personal skill strengths, deficits and goals for skill improvement. Develops plans for achieving personal and program goals. Lecture 3 hours per week.
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3.00 Credits
(3 cr.) Provides information on the biochemical, physiological, and behavioral aspects of substance addiction and will review the symptoms of addiction. Emphasizes areas of chemical dependency, medical epidemiology, physiological threats of addiction and methods of identifying multiple drug abusers. Lecture 3 hours per week.
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3.00 Credits
(3 cr.) Provides an understanding of functions and dysfunctions within the family. Emphasizes the development of effective skills through an interpersonal/ interactional approach to family intervention. Lecture 3 hours per week.
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3.00 Credits
(3 cr.) (3 cr.) Examines characteristics of the aging process and problems for the elderly. Considers both theoretical and applied perspectives on the following issues: biological, psychological, sociological, economic and political. Lecture 3 hours per week.
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3.00 Credits
(3 cr.) 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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3.00 Credits
(3 cr.) (3 cr.) Develops skills in working with individuals, families, groups, organizations and communities within the socio-cultural context. Emphasizes historical development of various social systems and how these systems affect the whole person. Lecture 3 hours per week.
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3.00 Credits
(3 cr.) (3 cr.) Introduces the history, opportunities, problems and trends of the hospitality industry. Covers the organization of the various sectors of the hospitality industry including human resources, general business considerations, and management theory.
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3.00 Credits
(3 cr.) Studies food composition, nutrition science, and application of nutrition principles by the food service 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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4.00 Credits
(4 cr.) Applies scientific principles and techniques to the preparation of food, including carbohydrates such as fruits, vegetables, sugars and starches; fats, including both animal and vegetable, as well as natural and manufactured; and proteins, such a milk, cheese, eggs, meats, legumes, fish, and shellfish. Lecture 3 hours. Laboratory 3 hours. Total 6 hours per week.
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3.00 Credits
(3 cr.)-Studies the principles related to cooking in large quantities. Includes purchasing, production planning, position assignments and proper use of equipment. Presents and solves problems in expanding and converting recipes, using alternate cooking methods. Considers traditional and computerized methods. Requires field trips. Prerequisite HRI 120 or departmental approval. Lecture 2 hours. Laboratory 3 hours. Total 5 hours per week.
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