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  • 3.00 Credits

    Students explore an overview of the ethical and professional issues that Human Services workers face in the field. Included are such topics as ethical decision making, professional responsibilities, liability, confidentiality, records and rights of clients, professional code of ethics, core values and personal issues, supervision, leadership and working with the legal system. Prerequisite: Completion of ENGL 0810 or equivalent placement test score.
  • 3.00 Credits

    Students gain knowledge and experience in the Human Services field by participating in on-the-job training. This 90 hour field experience is scheduled, structured and supervised by a state and/or nationally certified or licensed professional. In addition to the field experience, students meet for a weekly seminar with their instructor. Students perform relevant job duties and tasks within their community agency, attend supervision meetings, identify community resources that are applicable, and perform other job duties as assigned. Instructor permission is required for site choice. Prerequisite: Completion of HMSV 1010, HMSV 1060, HMSV 1110 and CNSL 2300.
  • 3.00 Credits

    Students gain knowledge and experience in the Human Services field by participating in on-the-job training. This 90 hour field experience is scheduled, structured and supervised by a state and/or nationally certified or licensed professional. In addition to the field experience, students meet for a weekly seminar with their instructor. Students perform relevant job duties and tasks within their community agency, attend supervision meetings, identify community resources that are applicable, and perform other job duties as assigned. Instructor permission is required for site choice. Prerequisite: Completion of HMSV 1010, HMSV 1060, HMSV 1110 and CNSL 2300.
  • 3.00 Credits

    Students examine and acquire knowledge of human service agencies including organizational types, inter-organization relationships, and administrative structures and functions. Students discuss the agency role and function in the context of the services provided, clients served and program goals. Students analyze the function of supervision and the role of middle management personnel in the design and delivery of services to clients. Prerequisite: Completion of HMSV 1010.
  • 3.00 Credits

    Students explore the dimensions of wellness including the physical, emotional, social and spiritual components. Strategies for personal behavioral health and wellness including coping strategies, personal boundaries, self-awareness and how to avoid burnout on the job are practiced during the course of the class. Prerequisite: Completion of ENGL 0810 or equivalent placement test score.
  • 4.00 Credits

    This is the second field experience course in the Human Services program. Students gain practical knowledge and experience in the Human Services field by participating in on-the-job training. This 120 hour field experience is scheduled, structured, and supervised by a state and/or nationally certified or licenses professional. In addition to the field experience, students meet for a weekly seminar with the instructor. Students perform relevant job duties and tasks within their community agency, attend supervision meetings, identify community resources that are applicable, and perform other job duties as assigned. Instructor permission is required for site choice. Prerequisite: Completion of HSMV 1200.
  • 2.00 Credits

    A study of basic principles of normal nutrition, their application in food selection, and current issues in nutrition and weight maintenance. Students will analyze diets and eating patterns to improve nutritional status, evaluate nutritional claims of products, and apply nutrition principles to individuals throughout the lifespan and on selected special diets.
  • 3.00 Credits

    No course description available.
  • 3.00 Credits

    Students learn and practice the fundamentals of high-quality sanitation practices for food service employees, focusing on practical guidance in safe food handling from a scientific perspective. Students also learn sanitation concepts from an economic, legal, and moral point of view. Prerequisite: instructor consent required.
  • 3.00 Credits

    Students learn and practice essential procedures for effective food and beverage planning and cost control. Using appropriate software to calculate food, beverage, and labor costs, students develop an effective sales income control system. Students also learn principles of food production and service management, including menu planning, purchasing, and storage. Prerequisites: HRM 1505, CULA 1515, CULA 1600, CULA 2700