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HMS 122: Basic Counseling Skills II
3.00 Credits
Southwest Virginia Community College
(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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HMS 122 - Basic Counseling Skills II
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HMS 145: Effects of Psychoactive Drugs
3.00 Credits
Southwest Virginia Community College
(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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HMS 225: Functional Family Intervention
3.00 Credits
Southwest Virginia Community College
(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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HMS 225 - Functional Family Intervention
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HMS 231-232: Gerontology I- II
3.00 Credits
Southwest Virginia Community College
(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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HMS 231-232 - Gerontology I- II
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HMS 260: Substance Abuse Counseling
3.00 Credits
Southwest Virginia Community College
(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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HMS 260 - Substance Abuse Counseling
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HMS 261-262: Human Behavior I- II
3.00 Credits
Southwest Virginia Community College
(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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HMS 261-262 - Human Behavior I- II
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HRI 101-102: Hotel- Restaurant Organization And Management I- II
3.00 Credits
Southwest Virginia Community College
(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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HRI 101-102 - Hotel- Restaurant Organization And Management I- II
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HRI 119: Applied Nutrition For Food Service
3.00 Credits
Southwest Virginia Community College
(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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HRI 119 - Applied Nutrition For Food Service
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HRI 120: Principles of Food Prepa r Ation
4.00 Credits
Southwest Virginia Community College
(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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HRI 120 - Principles of Food Prepa r Ation
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HRI 125: Principles of Commercial Food Preparation
3.00 Credits
Southwest Virginia Community College
(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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HRI 125 - Principles of Commercial Food Preparation
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