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Course Criteria
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3.00 Credits
Provides psychological and sociological perspectives on aging. Examines changes in social roles and relationships, social aspects of individual aging, economics, and the politics of aging. Lecture 3 hours per week.
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3.00 Credits
Examines the process of aging; 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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3.00 Credits
Provides students with an opportunity to explore a variety of major current issues in aging. Topics may include care giving and the elderly, elderly drug use and misuse, protective services, crisis interventions, homecare, elder-abuse, and other current topics. Lecture 3 hours per week.
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3.00 Credits
Provides an overview of current case management theory and practice in the field of mental health. Lecture 3 hours per week.
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3.00 Credits
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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3.00 Credits
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. Lecture 3 hours per week.
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1.00 Credits
Covers the historical perspective of the cooking and hospitality industry. Includes career paths and opportunities for culinarians, culinary professionalism, people skills, motivational and organizational skills. Lecture 1 hour per week.
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3.00 Credits
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. Prerequisite or Co-requisite: HRI 158. Lecture 2 hours. Laboratory 3 hours. Total 5 hours per week.
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3.00 Credits
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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3.00 Credits
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. Prerequisite: HRI 106 and/or HRI 107. Lecture 2 hours. Laboratory 3 hours. Total 5 hours per week.
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