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HLHS 117 QMA Preparation

5 Credits

Prerequisites:Program Advisor Approval and regulations per the Indiana State Department of Health:demonstrated ability to read and write in English;demonstrated ability to perform the four basic mathematical functions,proof of high school diploma or GED,proof of being at least 18 years of age,proof of completion of Indiana CNA course or its equivalent and inclusion on Indiana Nurse Aide Registry, documentation of at least 1000 hours of work experience as CNA within two years prior to applying to become a QMA;other regionally determined registration requirements. Course meets the minimum standards set forth by the ISDH for Qualified Medication Aide (QMA) training and provides students with knowledge and skills needed to administer approved medications in long term care settings. Classroom instruction is provided,followed by clinical training that is supervised one-on-one by a licensed nurse.Common medications in current use are discussed according to body systems,with emphasis on classification,uses,routes of administration,dosages,interactions incompatibilities,and side effects.Also addressed are communica- tion, standard precautions,safety,residents’rights,documentation, scope of practice of the QMA,legal aspects and patient education. Individuals who successfully complete this course are eligible to apply for the Indiana State Department of Health (ISDH) competency

evaluation test for Qualified Medication Aides. HLHS 118 Diversity in Health Care

3 Credits

Prerequisites:Demonstrated competency through appropriate assessment or earning a grade of“C”or better in ENGL 025 and ENGL 032.Explores diversity and its relationship to the provision of effective health care. Exposes the students to a variety of theories, viewpoints,and communication patterns within and across various cultures,ethnic groups,religions,and sexual identifications.

HLHS 202 Community Resources

3 Credits

Prerequisites:Demonstrated competency through appropriate assessment or earning a grade of“C”or better in ENGL 025 and ENGL 032.Introduction to social service record keeping and commu- nity resources.Emphasis will be given to universal documents found in most agencies,as well as record content,format,sequence and structure;overview of common community agencies and typical services provided by each.Emphasis is on identifying and discussing

the uses and applications of community resources in supporting patients and their families.Students will learn and simulate tech- niques for interacting with patients and their families,and will examine collaborative strategies for interdisciplinary healthcare team efforts.

HLHS 203 Disability Awareness in Health Care 3 Credits Prerequisites:HLHS 101.Focuses on how the healthcare professional can recognize patients with disabilities and assist those patients with health care issues and treatments.Explores target populations

and specific needs for these groups.

HLHS 211 Nutrition

3 Credits

Prerequisites:Demonstrated competency through appropriate assessment or earning a grade of“C”or better in ENGL 025 and ENGL 032 and HLHS 111.Introduces theprinciples of nutrition and diet therapy for various age groups. Considers socioeconomic, ethnic,and religious factors related to diet. Also focuses on nutrition- al issues often presented in a healthcare setting,such as weight management,diabetes education,nutritional deficiencies and rec- ommended treatments,nutritional assessment techniques, and the special nutritional needs of individuals with specific health disorders.

HOSP 100 Introduction to Culinology®

1 Credit

Prerequisites:ENGL 025,ENGL 032 and MATH 044 or MATH 015.This is the beginning course in Culinology® designed to familiarize the student with the breadth and scope of Culinology® as a new disci- pline, encompassing both culinary arts and food science. Students will gain an overview of the role of the Culinologist®,and how the blending of taste and technology enhances the food product devel-

opment process. The course will include tours,presentations,and

guest speakers from the industry. HOSP 101 Sanitation and First Aid

2 Credits

Prerequisites:Demonstrated competency through appropriate assessment or earning a grade of“C”or better in ENGL 025 and ENGL 032.Corequisite:Demonstrated competency through appropriate assessment or enrollment in MATH 044 or MATH 015.This course will help students learn basic principles of sanitation and safety in order to maintain a safe and healthy food service environment.It presents laws and regulations related to safety,fire,and sanitation and how to adhere to them in the food service operation.

HOSP 102 Basic Food Theory and Skills

3 Credits

Prerequisites:None.Corequisites:HOSP 101.Fundamentals of food preparation,service procedures,and safety practices in the food service industry including proper operation techniques for equip- ment. This course also provides a background and history of the hos- pitality industry and introduces the student to the broad spectrum of hospitality/ food service organizations and career opportunities. Students will be familiarized with the organizational structure and

basic functions of departments. HOSP 103 Soups, Stocks, and Sauces

3 Credits

Prerequisites: HOSP 101 and HOSP 102.How to prepare the four major stocks,the fi ve mother sauces (in addition to smaller sauces) and various soups.Additional emphasis is placed on the further

development of the classical cooking methods. HOSP 104 Nutrition

3 Credits

Prerequisites:Demonstrated competency through appropriate assessment or earning a grade of“C”or better in ENGL 025,ENGL 032

and MATH 044 or MATH 015.The characteristics,functions and food sources of the major nutrient groups and how to maximize nutrient retention in food preparation and storage.Students will be made aware of nutrient needs throughout the life cycle and to apply those

principles to menu planning and food preparation. HOSP 105 Introduction to Baking

3 Credits

Prerequisites:None.Corequisites:HOSP 101.Fundamentals of baking science,terminology,ingredients,weights and measures,and proper use and care of equipment.Students will produce yeast goods,pies,

cakes,cookies,and quick breads. HOSP 106 Pantry and Breakfast

3 Credits

Prerequisites: HOSP 102 and HOSP 105 The techniques and skills needed in breakfast cookery as well as insight into the pantry department.Various methods of preparation of eggs,pancakes,waf- fles and cereals will be discussed.Students will receive instruction in salad preparation,salad dressing,hot and cold sandwich prepara-

tion, garnishes and appetizers. HOSP 108 Human Relations Management

3 Credits

Prerequisites:Demonstrated competency through appropriate assessment or earning a grade of“C”or better in ENGL 025,ENGL 032,and MATH 044 or MATH 015.The necessary skills for proper recruiting,staffing,training,and management of employees at vari- ous levels.The course will help prepare the student for the transition from employee to supervisor.Additionally,it will help the student evaluate styles of leadership,and develop skills in human relations

and personnel management. HOSP 110 Meat Fabrication

3 Credits

Prerequisites: HOSP 101 and HOSP 102.An in-depth look at meats and poultry. Emphasis placed on recognizing and understanding meat types and cuts to allow them to be well and profitably prepared/ cooked.The course will provide discussion of grading and inspection, basic cuts,purchasing and receiving,aging,classification,and appropri- ate cooking and storage methods.The student will be responsible for the fabrication of meats and poultry for fi nal preparation.

HOSP 111 Yeast Breads

3 Credits

Prerequisites: HOSP 105.The first of two courses which prepare stu- dents to produce a variety of yeast-raised breads and rolls using both straight dough and sponge dough methods.The course emphasizes proper mixing,fermentation,make-up proofing,and baking.

HOSP 113 Baking Science

3 Credits

Prerequisites: HOSP 105.To help students understand the science of baking and the different reactions that take place based on the ingre- dients, temperatures,and equipment in relation to the final product.

HOSP 114 Introduction to Hospitality

3 Credits

Prerequisites:Demonstrated competency through appropriate assess-

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