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Spring 2020 Catalog [ARCHIVED CATALOG]
Course Descriptions
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Key to Course Descriptions
Abbreviations
(C) |
City Campus |
F/S |
Fall and Spring |
(N) |
North Campus |
SS |
Summer Session |
(S) |
South Campus |
F+ |
Offered every other Fall |
F |
Fall |
S+ |
Offered every other Spring |
S |
Spring |
N |
Non-Credit |
Course Outlines
Course outlines for all courses described in this catalog are available for viewing. To explore the general framework of a course design and view the expectations of student performance within a select course click on the link below. These descriptions provide the base upon which instructors build their own course syllabi for the individual sections offered by the academic departments. Individual sections may therefore vary somewhat from the descriptions given in the outlines.
Course Outlines
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General Studies |
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GS 201 - Internship Credit Hours: 3
This unpaid internship is designed to provide Liberal Arts students with an opportunity to explore possible career interests in a work setting where students develop important job skills and gain practical work experience consisting of approximately 135 hours of supervised activity in a selected placement. Students gain not only experiential education, but also earn degree credits. In addition, students learn social behavior appropriate to their specific career interest. The placements are primarily intended for students who have completed at least two semesters of full-time study or the equivalent. Since SUNY Erie is located in a large metropolitan area, it is anticipated that many of the internships can be arranged close to the campus. Arrangements can be made through the coordinator of internships, co-ops and individual department chairs.
Course Outcomes Upon completion of this course, the student will be able to:
- demonstrate awareness of social behavior appropriate to his/her specific career interest; and
- describe the experience gained during the internship.
F/S, SS (C, N, S)
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GS 299 - Integrative Capstone Credit Hours: 3
This course is designed to tie together themes and materials across the curriculum through the creation of an e-portfolio. The integrative capstone encourages students to reflect on their educational experiences and the ways in which their education ties into their current and future decisions. It is recommended that this course be taken in the students last semester.
Course Outcomes Upon completion of this course, the student will be able to:
- articulate connections across different academic disciplines;
- adapt and apply skills, abilities, theories or methodologies acquired in one subject to another;
- connect relevant professional experiences with acquired academic knowledge; and
- use technological tools to enhance communication skills
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Geography |
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GP 140 - Introduction to Geospatial Technology Credit Hours: 3
Introduction to Geospatial Technology covers various principles of Geographic Information Systems (GIS), Global Positioning Systems (GPS), remote sensing, and surveying with applications to data collection and location-based analysis for field-based sciences (planning, engineering, environmental science, biology, geology). Emphasis is on demonstrating key concepts, software capabilities, and opportunities in the geospatial industry. Students will work with hand held GPS, GIS, and remote sensing software. On campus field work is required. This is a required course in the GIS Certificate program.
Course Outcomes Upon completion of this course, the student will be able to:
- demonstrate an understanding of the fundamentals and principles of geospatial technology;
- apply GIS, GPS, and remote sensing software applications;
- collect field data using a GPS;
- analyze and map field collected data; and
- apply geospatial techniques to career lessons in agriculture, business, information technology, logistics, public safety, health science, tourism, and technology engineering.
F/S (N)
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GP 295 - GIS Internship Credit Hours: 4
This course will provide practical hands-on GIS workplace experience in a real GIS work environment. The student will perform GIS tasks and analysis for a private company, government agency, or not-for-profit organization under the supervision of the course instructor and the hosting internship coordinator at the site. The specific GIS activities performed by the student will vary according to placement but will be itemized in a written contract and agreed to by the course instructor, the student and the hosting organization. Total work hours will be no less than 75 hours and no more than 90 hours for the semester.
Course Outcomes A student who successfully fulfills the course requirements will have demonstrated professional application of GP 150 course outcomes:
- a knowledge of a number of important technologies based on geographic information system concepts, spatial database management, spatial data creation and analysis;
- direct application of GIS data tools and algorithms to solve spatial problems;
- cartographic skills and map creation as an appropriate communication tool to display GIS analysis results;
- ability to search, obtain, view, and analyze online GIS datasets; and
- practice with analysis of actual local GIS datasets in a cross-disciplinary environment, utilizing software packages such as ESRI ArcGIS.
Prerequisites: GP 250 and discretion of instructor. F/S (N)
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Geology |
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GL 130 - Hazardous Waste Operations Credit Hours: 3
Topics include, but are not limited to, topics on OSHA HAZWOPER standards, safety hazards, health hazards and exposure limits, physical hazards, medical surveillance, writing a health and safety plan, air decontamination, calculating and comparing pollution concentrations, sampling ground water well, model practical(ALOHA Model), North American Emergency Guidebook and spill drill practices. One or more field trips may be required.
Course Outcomes Upon completion of this course, the student will be able to:
- demonstrate an understanding of the fundamentals and principles of hazardous waste;
- define common types of hazardous substances and hazardous waste;
- use the appropriate steps for the clean-up operations involving hazardous substances that are conducted at uncontrolled hazardous waste sites;
- evaluate corrective actions involving clean-up operations at sites covered by the Resource Conservation and Recovery Act of 1976;
- utilize appropriate methods for clean-up operations at sites recognized by federal, state, local, or other governmental bodies as uncontrolled hazardous waste sites; and
- explain how operations involving hazardous wastes are conducted at treatment, storage, and disposal facilities.
Prerequisites: GL 160, GL161 F/S (N, S)
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GL 180 - Internship in Environmental Technology and Geoscience Credit Hours: 3
This internship provides the opportunity to students to train in environmental technology and geoscience applications in industry and research.
Course Outcomes Upon completion of this course, the student will be able to;
- apply experience gained to a work-related setting;
- demonstrate competency to perform up to standards set by the internship;
- discuss work-related concerns in a professional manner; and
- demonstrate an ability to manage time to complete task.
Prerequisites: GL 160, GL 161, PH 120, PH 121, PH 122, and PH 123 F/S (N, S)
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GL 190 - Unconventional Hydrocarbon Recovery Credit Hours: 3
A description of all methods of unconventional hydrocarbon recovery which includes past and present hydraulic fracturing methods. The objectives are to familiarize students with the unique aspects of unconventional gas and oil reservoirs, hydraulic fracturing methods including (1) resources and economic significance; (2) geologic occurrences; (3) drilling and completion practices; (4) environmental impact; health and safety issues including the clashing views of both sides of hydraulic fracturing. One or more field trips are required.
Course Outcomes Upon completion of this course, the student will be able to:
- evaluate hydrocarbon distribution controls and sedimentary and structural reservoirs;
- evaluate how rock mechanical properties influence drilling and reservoir behavior;
- assess porosity, pore fabric and connectivity, capillary pressure, hydrocarbon saturation, absolute and relative permeability, routine and special core analyses and logging procedures;
- categorize general tectonic, stratigraphic and sedimentary controls on petroleum systems in sedimentary basins;
- assess processes and protocol associated with hydrocarbon recovery in the following; Extra heavy oil and oil sands, oil and gas shale, coal and gas conversion and thermal depolymerization;
- interpret and apply current legislation in hydrocarbon recovery; and
- analyze the possible long and short term environmental impacts and state of the art remediation techniques.
Prerequisites: GL 160 and GL 161 S (N)
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GL 270 - Field Ecology Expedition Credit Hours: 3
This course is designed as a week-long Field Ecology Intensive at unique and /or threatened environments in the United States. Participants will experience a wide variety of interpretive programs focused upon the ecology, history and politics of these environments. Students will travel to course destination, reside on site for a week of immersion based ecology instruction. On campus class room activities and expedition preparation in advance of expedition. On campus classroom activities and reports required at the conclusion of the expedition.
Course Outcomes Upon completion of this course, the student will be able to:
- demonstrate the knowledge of the basic laws as applied to ecosystems, biodiversity, environmental integrity, sustainable resources, status of the biosphere, conservation, and ecological problems; and
- demonstrate how the physical laws pertain to technology, society and the environment.
Prerequisites: GL 170 |
Government |
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Health |
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HT 100 - Health Education Credit Hours: 3
Health education is designed to present a strong foundation of health education theory along with an abundance of strategies to help teachers develop the skills required to become competent health teachers. In addition, this course will provide an understanding and value of health information to adopt a healthy lifestyle. Health education provides an opportunity for students to personalize information and, through critical thinking, make value-related decisions that will ultimately result in positive health habits.
Course Outcomes Upon completion of this course, the student will be able to:
- explain the modern concepts of health and wellness and identify personal health status indicators;
- explain how the environment affects health of individuals and what actions concerned citizens can implement;
- describe health problems affecting modern day communities;
- identify the causes, symptoms and treatment of common infectious diseases;
- identify the major lifestyle diseases affecting modern man including cancer, heart disease and non-infectious disorders; and
- identify safety precautions necessary to avoid accidents at home, in vehicles and the workplace.
F/S, SS (C, N, S)
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HT 101 - Health Credit Hours: 3
This is an introductory course designed to provide a broad spectrum of information in the areas of health and wellness. Upon course completion, the student will be able to distinguish and discuss health concerns related to personal lives, community and the environment.
Course Outcomes Upon completion of this course, the student will be able to:
- Seek out, utilize and evaluate reliable sources of information related to health and wellness.
- Describe terminology utilized in various areas of health and wellness.
- Distinguish or discuss health concerns related to personal lives, community and environmental issues.
F/S, SS (C, N, S)
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HT 102 - Drug Use and Abuse Credit Hours: 3
A health course designed to aid students in the identification of the chemicals popular in our society. In the course, the student will be lead through an in-depth study of the effects, both physical and mental, of drugs on the individual including the process of addiction and withdrawal. Current research, trends, and treatment options in our society will be reviewed.
Course Outcomes Upon completion of this course, the student will be able to:
- outline drug use throughout history to present day;
- explain the physical, biological and psychological factors involved in drug dependency and physical addiction;
- identify safety guidelines involved in drug use;
- explain the pharmacology, epidemiology, adverse effects and risk factors associated with drug use; and
- identify current drug policy and public health interventions targeting drug use.
F/S, SS (C, N, S)
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HT 103 - Community Health Credit Hours: 3
This course will examine community health issues as they relate to the responsibilities of individual citizens and government/health agencies. Students will explore the services available at the global, national, regional and local level in addressing health issues, programs and preventions in various societal issues.
Course Outcomes Upon completion of this course, the student will be able to:
- define community health;
- describe the role of community health in society today;
- identify professional health organizations;
- explain the role of governmental, international, non-profit and voluntary health organizations in health promotion and programming efforts; and
- explain the health status of U.S. populations including specifically: women, children, minorities, and seniors.iIdentify community health professions.
F/S, SS (C, N, S)
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HT 105 - Personal Health Credit Hours: 3
Through a series of lectures and assignments, students will examine their current level of health/wellness and their readiness to change and develop a positive approach to dealing with stress, nutrition, fitness, weight management, safety, disease and disease prevention. Emphasis will be on the development of a healthy lifestyle for individuals.
Course Outcomes Upon completion of this course, the student will be able to:
- examine their current level of wellness;
- develop a personal health portfolio to assess lifestyle behaviors and factors that influence their current and future health; and
- determine factors which influence their well-being and justify the importance of positive, healthy routines and their benefits.
F/S, SS (C, N, S)
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HT 106 - Current Issues in Health Credit Hours: 3
A course designed to take an in-depth look at present-day health and health care issues in the U.S. Through critical thinking, students will explore a variety of health topics and assess accuracy and reliability of sources. General health topics and current issues that arise during the semester will be discussed.
Course Outcomes Upon completion of this course, the student will be able to:
- identify current health issues;
- evaluate current health information for accuracy from various media sources; and
- analyze the social implications of controversial health issues.
F/S, SS (C, N, S)
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HT 111 - Foundations of Health Credit Hours: 3
An introduction to basic principles underlying good health. Included is a historical and philosophical discussion of health principles and practices.
Course Outcomes Upon completion of this course, the student will be able to:
- describe psychosocial health and its components;
- summarize 3 strategies for coping with stress;
- design a personal fitness program tailored to his/her needs; and
- explain the aging process and its effects on health.
F/S, SS (C, N, S)
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HT 120 - Health and Wellness Professions Credit Hours: 3
This course is designed to provide an overview of health and wellness. It presents theories and strategies to help the student develop the skills required to provide effective health programs in the community. In addition, this course will provide an understanding and value of health information to assist the community to adopt a healthy lifestyle.
Course Outcomes Upon completion of this course, the student will be able to:
- identify the key words and terms - health, health education, health promotion, disease prevention, epidemiology, community health, global health, population health and wellness and define them and their relationship to health and wellness;
- chronicle the emerging profession to include the history, philosophical foundation, and the role and its responsibilities as related to the field of health and wellness;
- explain the mechanism of assessing the health status of the individual, as well as the community, including life expectancy, years of potential life lost, health adjusted life expectancy and health related quality of life; and
- identify various settings for health education and health promotion programs such as coordinated school health, public/community health, worksite and health care settings.
F/S (C, N, S)
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HT 201 - First Aid Credit Hours: 2
This course will provide the student with the knowledge and skills necessary to recognize and respond in an emergency to help sustain life, reduce pain, and minimize the consequences of injury or sudden illness until professional medical help arrives. Students successfully completing the requirements are eligible for the following certifications: For the Professional Rescuer CPR/AED and Responding to Emergencies First Aid.
Course Outcomes Upon completion of this course, the student will be able to:
- explain how the EMS system works and the responder’s role in the EMS system;
- initiate a plan of action for any emergency;
- be able to provide care for injuries and sudden illnesses until professional medical help arrives;
- identify the major risk factors for cardiovascular disease and describe how to control them; and
- be eligible to receive CPR/AED and First Aid certifications.
F/S (C, N, S)
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HT 220 - Introduction to Disease Prevention Credit Hours: 3
This course is designed to provide the student with an introduction to the general principles of disease and how it affects the human body. Knowledge of various diseases and the individual effect on the organs of the body systems along with risk factors, symptoms and prevention will be detailed. This course will benefit those who plan to continue their study in health-related professions.
Course Outcomes Upon completion of this course, the student will be able to:
- identify health and disease status and key words in defining disease and disease prevention;
- utilizing textbook case studies students will analyze health risks related to various diseases such as cardiovascular disease, cancer, diabetes, neurological and musculoskeletal disease;
- recognize symptoms of various diseases and assess appropriate interventions in the traditional medical sense, as well as alternative methods. The student will prepare a case study on specific diseases and include symptoms, diagnostic means, treatment and outcomes; and
- interpret and appraise a variety of quality resources regarding health services involved in disease prevention. Students will research what sources are available through local, regional and national services.
F/S (C, N, S)
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Health Information Technology |
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MR 101 - Introduction to Health Information Credit Hours: 3
An introduction to the field of Health Information Management (HIM). Study and analysis of the functions of a health information department and its relationship to other departments within the health care facility. Study of medical records/health information, purposes, components and uses of the health data are reviewed. Numerous functions in the HIM department such as data management, legal aspects of health data, computer applications in HIM and the emerging electronic health records are discussed. Understand the health care delivery system as it relates to the HIM profession.
Course Outcomes Upon completion of this course, the student will be able to:
- understand where health information management fits into the health care delivery system including the roles and responsibilities of the health information management professional;
- explain the functions of a health information management department;
- define the standards of accrediting and licensing organizations;
- describe the flow of information into the medical record;
- define the content of the medical/health record;
- understand the most commonly used nomenclatures and classification systems, and the value of these systems in capturing and utilizing health information;
- describe the purpose and maintenance of various indexes and health registers;
- give examples of evaluation and management techniques of medical record keeping;
- cite examples of and apply current trends in health information recording; and
- understand current EMR technology and how it relates to the entire health care organization.
Corequisites: MR 102 F (N)
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MR 102 - Lab for MR 101 Credit Hours: 1
Basic experience in a simulated medical record/health information management department. Analysis, abstracting, health data archival and retrieval systems and electronic health record will be introduced.
Course Outcomes Upon completion of this course, the student will be able to:
- analyze the medical record/health data and identify the deficiencies in documentation;
- maintain and monitor quality issues in regards to the Master Patient Index;
- cite examples of storage and retention systems;
- design and complete medical/health record abstract(s);
- review and interpret patient indexes and registers, and data archival systems;
- utilize current medical/health record software for chart tracking, deficiency reporting, and abstracting data;
- write a policy and procedure for a particular function for a Health Information Management (HIM) department;
- analyze the flow of health information throughout the HIM department and the health care facility and beyond;
- participate in pier groups to acquire teamwork skills.
Corequisites: MR 101 F (N)
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MR 103 - Health Record Law Credit Hours: 3
Principles of law as applied to the health field, with practical reference to all phases of medical record/health information practice. Legal forms, release of information guidelines and the Health Insurance Portability and Accountability Act (HIPAA) will be presented.
Course Outcomes Upon completion of this course, the student will be able to:
- define the medico-legal terminology utilized in the course;
- demonstrate understanding of the basic concepts of law and the judicial system;
- identify the differences between a valid subpoena duces tecum and an invalid one;
- given a subpoena duces tecum, accurately describe the steps in dealing with specific types of problem records;
- state the property rights of a medical/health record;
- describe the legal implications of particular types of records;
- describe the proper method of correcting an error in the health record;
- identify the retention requirements for health records as stated by the accreditation agencies, licensing organizations, state law etc.;
- demonstrate understanding of HIPAA;
- state the purpose of and need for confidentiality of incident reports;
- differentiate between personal and impersonal use of the record;
- discriminate between request that require authorization and those that do not;
- describe the reporting requirements for “sensitive” records;
- describe legal status of medical staff committee, QM, UR, minutes;
- describe the components of a legitimate consent;
- identify individuals authorized to give consent;
- given specific policies and procedures for release of patient information correctly respond to the requests;
- discuss: Patient Self Determination Act of 1990, durable power of attorney, health care proxy, living will, DNR orders, health care ethics, advanced directives, EHR and other pertinent issues;
- identify provisions of recently passed or impending legislation that would affect the management of health information and/or health record practice;
- describe the role of regulatory agencies, statutory, and regulatory law, and public health reporting requirements with regard to the use and disclosure of health information;
- demonstrate understanding of the Fraud and Abuse legislation;
- describe the steps in the ROI;
- maintain user access logs/systems to track access to and disclosure of identifiable patient data;
- demonstrate understanding of the Electronic Health Data Submission Standards; and
- describe the key provisions for the HIPAA Privacy Rule and Security Rule to whom they apply, and how they affect access to health information.
Prerequisites: MR 101, MR 102 S (N)
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MR 105 - Introduction to Coding, Classification & Reimbursement Systems Credit Hours: 3
This course includes a study of the principles of disease nomenclature and classifications systems, specifically an in-depth study of the current medical coding (ICD-10-CM, ICD-10-PCS) and related reimbursement systems.
Course Outcomes Upon completion of this course, the student will be able to:
- identify the purposes of a disease and operation classification systems;
- identify, differentiate and apply general information regarding various classification systems and nomenclatures utilized in the health care field;
- identify the content and arrangement of the major divisions of the current coding system;
- apply coding principles for abbreviation, punctuation, symbols, and other conventions and notations used in the current system;
- assign medical codes for diseases, conditions, operations and non-surgical procedures according to accepted guidelines and principles;
- define primary disease, principal diagnosis, principal procedure, and correctly sequence the medical codes according to official sequencing guidelines;
- abstract, code and sequence diagnostic information from health records using the current medical coding system; and
- monitor compliance with governmental, regulations and accreditation standards relative to coding.
Prerequisites: BI 150, BI 151, MA 115, MR 101, MR 102 Corequisites: MR 106 S (N)
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MR 106 - Lab for MR 105 Credit Hours: 1
This lab covers the application of the principles of disease nomenclature and classifications, specifically an in-depth study of the current medical coding and related reimbursement systems.
Course Outcomes Upon completion of this course, the student will be able to:
- identify the purposes of a disease and operation classification systems;
- identify, differentiate and apply general information regarding various classification systems and nomenclatures utilized in the health care field;
- identify the content and arrangement of the major divisions of the current coding system;
- apply coding principles for abbreviation, punctuation, symbols, and other conventions and notations used in the medical coding system;
- assign codes for ICD-10-CM/PCS diseases, conditions, operations and non-surgical procedures according to accepted guidelines and principles (manually and using computerized encoder);
- define primary disease, principal diagnosis, principal procedure, and correctly sequence the medical codes according to official sequencing guidelines;
- abstract, code and sequence diagnostic information from health records using current medical coding system; and
- monitor compliance with governmental regulations and accreditation standards relative to coding.
Prerequisites: BI 150, BI 151, MA 115 Corequisites: MR 105 or permission of the instructor. S (N)
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MR 107 - Health Information Assessment and Reporting Principles Credit Hours: 3
This course covers the standards and the basic areas of quality management/improvement, and the knowledge and skills needed to apply these principles in assessing the quality of patient care. In addition, the course includes the principles, standards and regulations pertaining to risk management, utilization review and health care statistical processes.
Course Outcomes Upon completion of this course, the student will be able to:
- Quality Management:
- differentiate between quality management, quality assurance, quality assessment and quality improvement;
- define quality as per the accreditation organization/CMS standards definition;
- describe the evolution of quality assurance in health care;
- identify management information standards per the current accreditation organization/CMS standards;
- state the components of a hospital-wide QI plan per the accreditation organization/CMS standards;
- identify the tools used in the quality management process and know how to utilize them;
- describe the role of the health information professional in quality health care data collection, analysis and display and reporting; and
- conduct clinical pertinence review based on established criteria.
- Risk Management:
- describe the evolution of risk management in health care;
- identify legal imperatives and accrediting organization requirement for risk management;
- define the fundamental concepts of risk management;
- identify the role of the medical staff in risk management; and
- define outcome in relation to risk and interpret risk data.
- Utilization Review:
- define and know the purpose of utilization review in the health care setting;
- describe the external influences that have a significant impact on the development of UR programs;
- describe the current process of utilization monitoring and review programs; and
- evaluate and assess the implementation and effectiveness of a utilization review program.
- Statistical Reporting Principles:
- define health statistics and identify their sources and uses;
- calculate basic mathematical measures of rounding, metric conversion, percentage, measure of central tendencies, and measures of variability;
- define and compute common health rates and percentages;
- distinguish between raw and display data, and prepare various types of data displays;
- compile and retrieve complete and accurate clinical information using a variety of methodologies;
- accurately report vital statistics information using both manual and computerized processes;
- generate statistical reports and display statistical data through manual and computer means; and
- accurately abstract health records for generation of meaningful statistical data.
Prerequisites: MR 101, MR 102, MR 103 S (N)
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MR 203 - CPT Coding, Classification & Reimbursement Systems Credit Hours: 3
Concurrent Procedural Terminology (CPT) coding conventions and guidelines will be presented along with various reimbursement systems (RBRVs, APCs, etc.).
Course Outcomes Upon completion of this course, the student will be able to:
- identify the purposes of a disease and operation classification systems;
- identify, differentiate and apply general information regarding various classification systems and nomenclatures utilized in the health care field;
- identify the content and arrangement of the major divisions of CPT;
- apply coding principles for abbreviation, punctuation, symbols, and other conventions and notations used in CPT;
- assign CPT codes according to accepted guidelines and principles (manually and using computerized encoder);
- correctly sequence CPT according to official sequencing guidelines;
- abstract, code and sequence information from health records using CPT;
- monitor compliance with governmental regulations and accreditation standards relative to coding; and
- identify the correct reimbursement system for each type of outpatient services.
Prerequisites: BI 150, BI 151, BI 152, BI 153, MR 105, MR 106, MR 250, MA 115 Corequisites: MR 204 F (N)
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MR 204 - Lab for MR 203 Credit Hours: 1
This is a practical advanced application of the guidelines and conventions used in CPT coding. Various reimbursement systems (APC’s, RBRVS, ASC’s) for a variety of patient encounters will be discussed as well as coding quality control systems.
Course Outcomes Upon completion of this course, the student will be able to:
- sequence diagnoses and procedures to ethically and accurately optimize reimbursement;
- interpret principles of CPT coding to practice;
- assign CPT codes using medical records from a variety of settings;
- hospital emergency room;
- ambulatory surgery; and
- hospital outpatient.
- understand, apply CPT coding principles for the following sources:
- surgery;
- evaluation and management; and
- medicine.
- interpret principals of HCPCS coding;
- apply CPT coding rules for a variety of healthcare encounters;
- differentiate between reimbursement systems utilized in different health care settings;
- identify the components of compliance plan;
- understand standards and regulations which impact coding professionals;
- delineate the steps in the coding audit process;
- monitor and comply with current State and Federal coding regulations;
- develop job descriptions for coding personnel;
- develop audit tools and complete CPT coding audits;
- utilize a variety of coding resources:
- listservs;
- journals;
- books; and
- web sites.
- utilize computerized encoders, groupers & educational software to enhance coding skills.
Prerequisites: BI 150, BI 151, BI 152, BI 153, MR 105, MR 106, MR 250, MA 115 Corequisites: MR 203 F (N)
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MR 205 - Alternative Health Care Delivery Systems Credit Hours: 3
This is the study of specialized record systems following state, federal, and accreditation guidelines for alternative health care delivery systems such as long term care, ambulatory care, psychiatric, home health, managed care and other specialties. Details of record systems, reimbursement systems, and regulations will be discussed.
Course Outcomes Upon completion of this course, the student will be able to:
- become familiar with the methods of routine record keeping in alternative care settings;
- define content requirements for non-acute care records;
- define the standards of accrediting and licensing organizations;
- define the content of the medical record;
- interpret and respond to standards of licensure, accreditation, certification, and other regulatory agencies specific to alternative care records;
- define the flow and processing of clinical information for various healthcare systems;
- admission/patient registration process
- flow of record through the medical record department; and
- record completion processes and guidelines.
- understand the components of medical record both paper and electronic and reimbursement systems to include: ambulatory, long-term care, managed care, psychiatric and rehabilitation facilities;
- give examples of evaluation and management techniques of medical record keeping; and
- cite examples of and apply current trends in health information documentation.
Prerequisites: MR 203, MR 204 Corequisites: MR 206, MR 253 S (N)
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MR 206 - Lab for MR 205 Credit Hours: 1
This course includes the application, review and investigation of specialized record systems following state, federal, and accreditation guidelines for alternative health care delivery systems. These systems include long-term care, ambulatory care, psychiatric, home health, managed care and other specialties. Details of record systems, reimbursement systems and regulations will be applied.
Course Outcomes Upon completion of this course, the student will be able to:
- become familiar with the methods of routine record keeping in alternative care settings;
- define content requirements for non-acute care records;
- define the standards of accrediting and licensing organizations;
- define the content of the medical record;
- interpret and respond to standards of licensure, accreditation, certification, and other regulatory agencies specific to alternative care records;
- define the flow and processing of clinical information for various healthcare systems;
- admission/patient registration process;
- flow of record through the medical/health record department; and
- record completion processes and guidelines.
- understand the components of medical/health record both paper and electronic and reimbursement systems to include: ambulatory, long-term care, managed care, psychiatric and rehabilitation facilities;
- evaluate the current computer technology as it relates to the medical/health record in the various types of facilities;
- differentiate between reimbursement systems utilized in different health care settings;
- identify the components of compliance plan;
- monitor and comply with current state and federal coding regulations;
- utilize a variety of health information resources ;
- list serves;
- journals;
- books;
- web sites.
Prerequisites: MR 203, MR 204 Corequisites: MR 205, MR 253 S (N)
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MR 208 - Health Care Reimbursement Credit Hours: 3
This course is designed to develop an understanding of the basic types of medical insurance programs available in today’s health care system. Practical applications of guidelines, conventions, and methodologies used in universal claims submissions, and reimbursement in various health care settings will be discussed. In addition, compliance with payer regulations and guidelines of various reimbursement systems will be introduced.
Course Outcomes Upon completion of this course, the student will be able to:
- explain medico-legal issues and the professional and career responsibilities of a medical insurance billing specialist;
- distinguish between basic insurance programs and contracts, including private insurance, managed care, Medicaid, Medicare, TRICARE, CHAMPVA, workers’ compensation, and other disability programs;
- state the fundamentals of health insurance coverage and describe various types of health insurance programs;
- demonstrate the use of source documents that relate to processing insurance claims;
- describe the insurance billing specialist’s role in the collection process and name payment and credit options available to patients;
- state ways to track reimbursement, interpret an explanation of benefits (remittance advice), and demonstrate completion of an authorization form, claim tracer, and an appeal;
- demonstrate use of diagnoses coding utilizing the most current classification system;
- demonstrate use of procedural coding utilizing the Current Procedural Terminology (CPT) reference book;
- demonstrate completion of the HCFA-1500 claim form for private insurance, managed care, Medicaid, Medicare, TRICARE, CHAMPVA, and worker’s compensation carriers;
- evaluate the key reimbursement systems in healthcare such as Diagnoses Related Groups, (DRG’s), Relative Value Studies (RVS), Resource Based Relative Value Scale (RBRVS) and the Ambulatory Payment Classification System (APC);
- differentiate the relationship between various coding and classification systems utilized in the health care reimbursement process;
- research and apply appropriate Federal, State, & Private Payer guidelines/regulations. (CMS, HCFA, Third Party Payers);
- process claims for reimbursement to include:
- manual and electronic preparation of claims;
- tracing claims;
- sequence of filing (eg. Primary vs. secondary);
- reconciling payments/rejections; and
- inquiry and appeal process.
- apply managed care policies and procedures for referrals, re-certification and fee schedule payments; and
- list ways of analyzing and controlling the payment collection process which includes: collecting/updating demographic data, billing cycles and itemization, aging/controlling accounts receivable and the collection process.
Prerequisites: MR 105, MR 106 F/S (N)
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MR 209 - Computer Systems in Health Care Credit Hours: 2
This course is designed to provide a conceptual understanding of computerized information systems and their growing importance in the healthcare industry. This course explores these issues by studying the past, present, and future of computers and technology in the healthcare environment. Basic concepts, theories and models underlying the science of data/information are examined. In addition, topics include Healthcare Informatics and Privacy and Security of the Electronic Health Record.
Course Outcomes Upon completion of this course, the student will be able to:
- discuss ways computers affect health information management;
- define common components of computer systems;
- describe computer history, current capabilities and future developments in the health care environment;
- describe specialized career opportunities for health information managers with accomplished computer skills;
- describe information flow in the health care industry and the computer as a necessary tool to meet the information needs;
- differentiate between system and application programs;
- list specific health care application packages and their value to the health information services;
- demonstrate knowledge of current and future trends in the computerization of transcribed health information;
- describe the ethical controversy of computers in the health care environment;
- apply systems analysis and design techniques to the determination of requirements, selection, and evaluation of health information computer applications;
- analyze the information processing needs of the health care organization related to primary and secondary patient data;
- explain the role of strategic planning for information processing in a health care facility;
- apply database management concepts;
- retrieve, analyze, and present health information;
- implement security, audit, and control systems in health information applications;
- apply governmental regulations and accreditation standards when designing and implementing health care computer systems; and
- recognize the importance of strategic information systems planning to a healthcare organization.
Prerequisites: MR 101, MR 102, MR 105, MR 106, CS 101 or competency, OF 101 or OF 102 or OF 111, Corequisites: MR 210 F (N)
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MR 210 - Lab for Computerized Systems in Health Care Credit Hours: 1
This course will focus on the applications of computers and information systems in the health care industry. Hands-on experience in the use of computers and specific health information application software will be explored. Systems analysis, communication applications and current topics in health information systems will be addressed. Hands-on use of the Electronic Health Record (EHR), database design and Clinical Decision Support will be practiced.
Course Outcomes Upon completion of this course, the student will be able to:
- demonstrate the operation and daily care of equipment;
- converse with peers about current technological applications in health information services, as well as the latest technological advances;
- demonstrate knowledge of current and future trends in the computerization of transcribed health information;
- demonstrate systems analysis and design techniques to the determination of requirements, selection and evaluation of health information computer applications;
- analyze the information processing needs of the health care organization related to primary and secondary patient data;
- read and interpret computer output for selected health data systems;
- abstract health record for the collecting and processing of statistical data;
- abstract data from health records for research projects and special studies;
- demonstrate ability to learn new skills and technologies;
- identify types of computerization that health information practitioners can utilize;
- design form displays for collection of data and design simple patient databases;
- perform database queries and design reports for reporting purposes;
- abstract and retrieve patient data from departmental databases;
- prepare data for presentation;
- evaluate and select computer equipment and software programs;
- utilize with accuracy multiple healthcare application packages to include Encoder, Grouper, MPI, Patient Abstracting, Case Mix Analysis, Internet, Registries, EHR, and others; and
- identify governmental regulations, legislation and accreditation standards which impact health care computer systems.
Prerequisites: MR 101, MR 102, MR 105, MR 106, CS 101 or competency, OF 101 or OF 102 or OF 111 Corequisites: MR 209 F (N)
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MR 211 - Topics in Health Information Management Credit Hours: 2
A variety of topics will be presented during this course including: management in the health care environment, preparation for Health Information Management (HIM) careers, professional development, information governance and other current trends in the HIM profession.
Course Outcomes Upon completion of this course, the student will be able to:
- determine personnel needs for the HIM department and monitor employee staffing levels in the workplace;
- describe short terms and strategic planning techniques which are commonly a part of the HIM and health care atmosphere;
- explain employee integration, motivation and conflict situations which are unique to the health care environment;
- demonstrate conflict resolution methods for personal, small group and organizational problems related to the health care environment;
- relate the dynamics of the budgeting procedure to HIM; including initial preparation, review and the approval process, as well as monitoring budget variances;
- develop transition plans for implementation of new or revised systems within the HIM department;
- determine equipment/supply needs as well as space requirements for new and revised systems within the HIM department;
- explore the topic of information governance;
- discuss the expanding career opportunities for HIM professionals;
- discuss current uses of data related to the HIM profession; and
- understand the importance of keeping current with issues facing health care and the HIM profession.
Prerequisites: MR 101, MR 102, MR 105,MR 106, MR 107 S (N)
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MR 212 - Coding Seminar Credit Hours: 3
This course offers a practical medical coding opportunity using both manual and computerized systems. An advanced application with integration of ICD and CPT/HCPCS classification systems will be used to code hospital, physician inpatient and outpatient diagnoses and services. Reimbursement methodologies for a variety of health care providers from various settings will also be applied to include the financial impact analysis and case mix reporting. Systems used to meet medical coding compliance guidelines, fraud and abuse prevention and regulatory compliance will be studied.
Course Outcomes Upon completion of this course, the student will be able to:
- accurately assign and sequence ICD and HCPCS codes for ambulatory and inpatient services (both hospital and physician components);
- interpret ICD and HCPCS coding guidelines published in Coding Clinic, CPT Assistant, and other nationally recognized publications;
- research and apply medical necessity criteria for a variety of health care services and providers;
- conduct ICD and HCPCS coding audits based on appropriate sampling techniques and official coding guideline;
- research national coding benchmarks, salaries, and credentials;
- write coding policies and procedures for the variety of healthcare providers and settings;
- utilize and compare computerized encoders;
- calculate reimbursement for inpatient and outpatient services to include APC’s, DRG’s, and RBRVS payments;
- utilize coding and reimbursement data for management purposes (forecasting, planning, etc); and
- write a coding compliance plan utilizing the Office of the Inspector General (OIG) model.
Prerequisites: BI 150, BI 151, BI 152, BI 153, MA 115, MR 105, MR 106, MR 203, MR 204, MR 250 S (N)
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MR 250 - Health Concepts Credit Hours: 3
Introduction to the study of disease with emphasis on etiology; major signs, symptoms and manifestations; diagnostic and laboratory tests, medical and surgical terminology as applicable, clinical course and prognosis. Basic principles of pharmacology and other treatment modalities specific to diagnostic groups will be addressed. Application of knowledge of disease pathology to the identification, classification and abstraction of pertinent clinical data from health records.
Course Outcomes Upon completion of this course, the student will be able to:
- define and interpret essential medical terms;
- identify the mechanisms of disease/diagnosis/treatment;
- classify diseases according to etiology;
- identify various diagnostic techniques;
- identify and describe the characteristics of benign and malignant tumors;
- given disease terms for the following body systems, identify the etiology and describe the pathology, major symptoms and treatments (medical & surgical). Body systems including:
- heart/blood vessels/circulatory system;
- lungs/respiratory system;
- digestive tract/liver/gallbladder;
- endocrine system;
- integumentary system;
- musculoskeletal system;
- urinary system;
- reproductive system; and
- neurological nervous system.
- describe the structure and state the function(s) of the body systems listed above;
- understand the administration and classification of pharmaceuticals;
- identify the pharmaceutical treatments (prescription and non-prescriptions) utilized to treat different diseases within each body system;
- utilize the information learned in this course to make decisions that apply to the abstracting, classifying, indexing, and coding of health related data;
- complete a research paper on a specific disease; and
- research a treatment modality and present findings to the class.
Prerequisites: BI 150, BI 151, BI 152, BI 153, MA 115, MR 101, MR 102, MR 105, MR 106 S (N)
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MR 252 - Professional Practice Experience I Credit Hours: 3
Enables student to utilize the knowledge and skills obtained in previous classroom instruction in a supervised setting through placement at a health care facility. Students will participate in the actual functioning of a health information/medical record department under the supervision of the HIM manager.
Course Outcomes Upon completion of this course, the student will be able to:
- apply technical skills and knowledge learned in the classroom in a variety of health care settings;
- read and interpret all departmental policies and procedures;
- recognize relationships and flow of information between the medical record/health information departments in a health care facility;
- demonstrate skills in the various technical aspects of health information operations;
- identify the practice of registered health information technicians, registered health information administrators, and other health care personnel in varied health care settings by observations and interactions with these individuals;
- perform tasks in the medical record/health information department at the level necessary to understand administrative and personnel implications of each position;
- demonstrate the entry level competencies for registered health information technicians;
- obtain information regarding ownership, services, facilities and patient population of the professional practice site;
- analyze records of discharged patients for quantitative deficiencies;
- demonstrate understanding regarding the health data archival and retrieval systems and follow all established procedures;
- process a selection of requests for information in accordance with medical record/health information and facility policy and procedures;
- apply the appropriate coding system to accurately code all diagnoses and procedures;
- extract health information from the patient record to meet the variety of database requirements according to facility policies and procedures;
- comply with all medical record/health information department policies, procedures, and rules;
- demonstrate good work habits in carrying out assigned tasks;
- demonstrate regard for confidentiality and respect for the dignity and rights of others;
- display a professional demeanor;
- communicate effectively using verbal and written communication techniques at each professional practice site;
- demonstrate dependability by being punctual and completing assignments in a timely, accurate, and thorough manner; and
- conduct oneself in an ethical manner reflective of the AHIMA Code of Ethics and the academic Code of Conduct.
Prerequisites: BI 150, BI 151, MA 115, MR 101, MR 102, MR 103, MR 105, MR 106, MR 250 SS (N)
A “C” or better must be obtained in all prerequisite courses to be eligible to take this course. A C- is not an acceptable grade. |
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MR 253 - Professional Practice Experience II Credit Hours: 1
Prepare students for the professional environment. Enables students to utilize the knowledge and skills obtained in previous classroom instruction through placement at a health care facility or in a simulation environment. In addition, this course will include preparation for the national certification examination.
Course Outcomes Upon completion of this course, the student will be able to:
- apply technical skills and knowledge learned in the classroom in a variety of health care settings;
- read and interpret all departmental policies and procedures;
- demonstrate skills in the various technical aspects of health information operations;
- demonstrate the entry level competencies for registered health information technicians;
- analyze records of discharged patients for quantitative deficiencies;
- understand the filing and retrieval system and follow all established procedures;
- process a selection of requests for information in accordance with medical record/health information and facility policy and procedures;
- apply the appropriate coding system to accurately code all diagnoses and procedures;
- comply with all medical record/health information department policies, procedures, and rules;
- demonstrate good work habits in carrying out assigned tasks;
- demonstrate regard for confidentiality and respect for the dignity and rights of others;
- display a professional demeanor;
- communicate effectively using verbal and written communication techniques at each professional practice site;
- demonstrate dependability by being punctual and completing assignments in a timely, accurate, and thorough manner; and
- conduct oneself in an ethical manner reflective of the AHIMA Code of Ethics and the academic Code of Conduct.
Prerequisites: BI 150, BI 151, MA 115, MR 101, MR 102, MR 103, MR 105, MR 106, MR 107, MR 203, MR 204, MR 209, MR 210, MR 250 MR 252 Corequisites: MR 205, MR 206 S (N)
A grade of C or better must be obtained in all prerequisite courses to be eligible to take this course. A C- is not an acceptable grade. |
History |
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HI 103 - African-American History Credit Hours: 3
This course will survey the major topics and events of African-American history from 1865 to the present. This course will also examine the role of social justice and culture in the plight of African-Americans in their struggles for freedom in America.
Fulfills SUNY General Education – American History for students scoring 85 or above on the NYS Regents Exam in U.S. History.
Course Outcomes Upon completion of this course, the student will be able to:
- identify the major periods and issues in African-American history since 1865;
- demonstrate knowledge of a basic narrative of African-American history, including political, economic, social, and cultural history;
- identify seminal events, movements, and institutions in African-American history since 1865, along with the key figures, groups, and ideas that contributed to their creation and development;
- analyze how shared institutions in American society have affected different groups;
- articulate the importance of historical analysis; and
- compare and contrast the experiences of African-Americans with those of other diverse populations.
F/S (C, N, S)
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HI 104 - History of Technology Credit Hours: 3
This course will explore the development of technology from ancient times to the present, as well as the interaction of technology with contemporary society. We will also examine the context which enables technological change, the contributions of some outstanding scientists, and the role of ethics.
Course Outcomes Upon completion of this course, the student will be able to:
- define technology and technological activity;
- describe various theoretical models of technology transfer;
- identify the major periods of technological change;
- critically analyze the impact of technology;
- articulate clear ideas about technology and culture;
- understand the relationship between technology and the environment;
- identify key inventors and dates in the history of technology;
- learn about historical narrative; and
- analyze the relationship between technology and other disciplines and fields of study.
F/S (C, N, S)
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HI 181 - East Asia to 1800 Credit Hours: 3
This course is a survey of the history of East Asia (China, Korea, Japan, and Vietnam) from antiquity to 1800. Emphasis is placed on political, intellectual, and cultural change. It will examine what is distinctive about East Asian civilization, the transformation of Japan from the Heian period through the decline of the Tokugawa shogunate, the Chinese dynastic cycle, the roles of Confucianism and Buddhism, as well as urbanization and popular culture.
Course Outcomes By the end of this course, participants should:
- demonstrate a working knowledge of the history of China, Japan, Korea, and Vietnam, and their basic chronologies to 1800;
- demonstrate a clear understanding of the major religions and philosophies of East Asia such as Confucianism, Buddhism, Taoism, and Shinto;
- discern major historical issues of cross-regional social, political, or cultural importance;
- compare East Asian cultures in national or international contexts;
- evaluate and apply primary source texts to broad historical themes;
- explain historical change and continuity in East Asian history;
- develop clear arguments using recognized historical methods; and
- interpret and use primary sources.
F/S (S)
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HI 182 - East Asia since 1800 Credit Hours: 3
This course presents a survey of the modern experiences of China, Korea, Japan, and Vietnam. The emphasis will be on the period from 1800 to the present, to examine these countries’ experiences with nationalism, world war, civil war, revolution, and modernization along with the tenacity of tradition. The course also will examine the relationships among these nations and their significance in the modern world.
Course Outcomes By the end of this course, participants should:
- demonstrate a working knowledge of the history of China, Japan, Korea, and Vietnam, and their basic chronologies since 1800;
- demonstrate a clear understanding of the major political movements of 19th and 20th century such as fascism in Japan and communism in China;
- discern major historical issues of cross-regional social, political, or cultural importance;
- compare East Asian cultures in national or international contexts;
- evaluate and apply primary source texts to broad historical themes;
- explain historical change and continuity in East Asian history;
- develop clear arguments using recognized historical methods; and
- interpret and use primary sources.
F/S (S)
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Homeland Security |
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HS 100 - Introduction to Homeland Security Credit Hours: 3
An introductory course to homeland security which will provide students with a basic understanding regarding the practices and principles of homeland security including, but not limited to, a study of the formation of the Department of Homeland Security, the Patriot Act and other legislation pertaining to homeland security. Students will also receive a fundamental understanding of terrorism.
Course Outcomes Upon completion of this course, students will have a thorough understanding of what the term Homeland Security means and how our government completely reorganized 22 different departments or agencies into one department responsible for Homeland Security.
F/S (C, N)
This course can be used as a criminal justice elective or an open college elective. |
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HS 105 - Terrorism and Hate Crimes Credit Hours: 3
An in-depth examination of domestic and international terrorism and the threats posed on our homeland security. In addition, students will gain an understanding of legislation concerning both hate crimes and terrorism. Class can be used as a criminal justice or open college elective.
Course Outcomes Upon completion of this course, the student will be able to understand the threats posed by terrorism to our security. Students will have an understanding as to the root causes, the dangers posed by weapons of mass destruction and how our government is responding to these threats (counter terrorism techniques). Upon completion students will also have an understanding of hate crimes and the differences between hate crimes, terrorist crimes and traditional crimes.
F/S (C, N)
This course can be used as a criminal justice or an open college elective. |
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HS 200 - Intelligence Analysis & Security Management Credit Hours: 3
This course examines intelligence analysis and its indispensable relationship to the security management of terrorist attacks, man-made disasters and natural disasters. It also explores vulnerabilities of our national defense and private sectors, as well as the threat posed to these intuitions by terrorists, man-made disasters, and natural disasters. Student will discuss substantive issues regarding intelligence support of homeland security measures implemented by the Unites States and explore how the intelligence community operates.
Course Outcomes Upon completion of the course the student should be able to:
- demonstrate operational knowledge of intelligence gathering and analysis pertinent to homeland security and other threats facing government and private sectors;
- outline basic intelligence policies and functions of the United State Government;
- evaluate the dependability and reliability of source information;
- describe the foundation and goals for security;
- identify, describe and analyze threats to national and international safety and security; and
- apply ethical and professional behavior to intelligence gathering and operations.
Prerequisites: HS 100, HS 105 F (C, N, S)
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HS 210 - Incident Command Credit Hours: 3
This course will start with the basis incident command covered in the FEMA Introduction to Incident Command (ICS-100) and also in the National Incident Management system (referred to as NIMS). It will cover in detail the components of the basic Federal Emergency Management Course (FEMA) in Incident Command (ICS 200) and the Intermediate ICS course (ICS 300). The course will also provide a general understanding and coverage of topics of the Advance Incident Command Courses (ICS 400,500, 600 and 700). In addition, students will also be familiarized with Federal National Response Plan, the National Incident Management System (NIMS) and how this all ties together.
Course Outcomes Upon completion of this course, the student will be able to understand the incident command system including situations and emergencies that involve multi jurisdictional responses. The student will also understand the National Response Plan and how it can be applied to local disaster/emergencies.
S (C, N)
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HS 240 - Introduction to Cybercrime Credit Hours: 3
This course is designed to provide students with a comprehensive understanding of the origins of cybercrime by examining the many aspects of criminal, counterintelligence and terrorism related committed using computer technology. Both the technical and behavioral aspects of digital crimes and the necessary strategies to combat such crimes will be explored.
Course Outcomes Upon completion of this course, the student will be able to:
- classify the types and costs of cybercrimes;
- differentiate between cyber criminals and hackers and the methodologies to carry out cyber attacks;
- apply the investigative tactics and technology learned to investigate computer related crimes;
- identify and summarize the tactics, techniques, and procedures employed by suspects and law enforcement in response to these crimes;
- proficiently be able to understand and explain the history and evolution of viruses and malicious code attacks; and
- identify the risks against digital infrastructures and protective measures and what preventive measures may be able to be taken ahead of time.
F/S (N)
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Honors Program |
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HP 200 - Honors Capstone Credit Hours: 3.0
A seminar required of all students in the Honors Program; designed to provide an immersive, innovative and interdisciplinary learning experience. The course may be presented by a single instructor or team-taught by faculty in two different areas of specialization. The course will focus on a specific theme or area of interest, with the instructor(s) facilitating discussion and incorporating the continued development of critical thinking skills on the topic. The end result will be the production of an original research, creative or service learning project.
Course Outcomes Upon completion of this course, the student will be able to:
- through class discussion and/or written work, demonstrate an ability to critically assess colloquium topics;
- produce an original capstone project demonstrating critical thinking and related to the theme of the course. The project may be individual, small group (2-3 students) or done as a class. Examples could be an original research paper or project, the production of some creative work ranging from artistic expression (a reading of original poetry on a specific theme, an exhibition of artwork or photographs) to engineering design, or participation in a service learning experience; and
- share the project with a wider community. Examples include submitting the produced project to a nationally or academically recognized competition or conference; public performance, display or lecture; community service action.
Prerequisites: Must be an Honors Program student. F/S C,N,S
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Hotel Restaurant Management |
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HC 142 - Working in the Learning Garden Credit Hours: 3
In this course, the student will learn the fundamentals of gardening. Emphasis will be on plant selection, companion planting, garden-to-plate sustainability and food preservation. The learning garden will provide the skills needed to successfully plant, grow and maintain a productive garden.
Course Outcomes Upon completion of this course, the student will be able to:
- analyze square foot gardening, comparing the number of plants needed for the space provided;
- distinguish between pre-started plants and seeds. Identify what plants are most effective to use;
- demonstrate the understanding of composting and the critical role worms play in a successful garden;
- demonstrate the knowledge of soil provisions, water, toners and plant foods necessary to continuously improve soil conditions;
- develop an understanding of pollination and its necessary role to create the fruit and kill harmful bugs; and
- develop menus based on seasonal crops grown.
SS C
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HR 111 - Hospitality Service Seminar Credit Hours: 3
A course designed to introduce students to the comprehensive scope of the hospitality industry. Emphasis will be on the past, present and future of the industry, career opportunities, characteristics of various hospitality operations and skills required to be successful, with a focus on the importance of the service concept.
Course Outcomes Upon completion of this course, the student will be able to:
- describe an overview of the hospitality industry—past, present, and future;
- list hospitality career opportunities;
- explain characteristics of each of various hospitality operations;
- demonstrate the skills necessary to be effective in the hospitality industry; and
- explain the importance of customer/patient service in the hospitality industry.
F (N)
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HR 112 - Hospitality Cost and Purchasing Control Credit Hours: 3
A study of the concepts, terminology and mathematical procedures involved in cost analysis, purchasing control and budgeting. Systems for control for all costs will be examined. Students will operate their own restaurant in concert with other students, making management, menu and cost decisions through the use of computer simulation.
Course Outcomes Upon completion of this course, the student will be able to:
- list types of costs incurred in hospitality operations;
- describe the purpose of budgeting and the steps to take in the development of a budget;
- calculate food cost percentages and evaluate food cost results;
- discuss cost, volume, and profit relationships;
- describe techniques used to control labor cost as well as other types of costs; and
- discuss food and beverage purchasing, receiving, storing, and issuing control.
S (N)
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HR 123 - Supervisory Development in Hotel Restaurant Management Credit Hours: 3
This course presents the information required to successfully supervise hospitality employees. Emphasis will be placed on the functions of management, workplace diversity, communication, recruitment, selection, training and evaluation of staff. Consideration will also be given to planning, decision-making and delegation as it relates to the hospitality environment.
Course Outcomes Upon completion of this course, the student will be able to:
- discuss the supervisor’s role as manager and leader in a hospitality operation;
- discuss issues involved in workplace diversity;
- describe the communication process and its central role in managing people at work;
- summarize the elements required in creating a positive work climate;
- describe the procedures involved in developing job expectations;
- define procedures used to recruit, select, train, evaluate, and discipline hospitality employees; and
- discuss planning, decision-making, and delegation as it relates to the hospitality industry.
F/S (C, N)
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HR 124 - Bar and Beverage Management Credit Hours: 3
Bar management, including selection and service of alcoholic beverages, cost controls, storage and bar controls, licensing, and legal aspects of the alcohol beverage industry.
Course Outcomes Upon completion of this course, the student will be able to:
- demonstrate how wines, beers, and spirits are made, purchased, controlled, and mixed into different types of drinks;
- provide a level of customer service required in the industry today;
- implement controls to ensure profit;
- develop and implement a successful marketing plan for a beverage operation;
- identify the laws and regulation impacting the beverage industry; and
- meet the requirements for Tips certification.
F/S (N)
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HR 125 - Introduction to Brewing Beer Credit Hours: 3
This course will cover the complete brewing process from farm to glass. The student will learn how the separate processes interact to produce the final product. Beer and its effects on individuals–in particular its potential for abuse and the effects on society–will be studied. The participation in an alcohol awareness certification program (Serv-Safe Alcohol) sponsored by the National Restaurant Association will be required.
Course Outcomes Upon completion of this course, the student will be able to:
- identify and analyze the basic ingredients in beer;
- apply the basic principles of wort production and brew house operations;
- recount the basics of fermentation and yeast in beer production;
- describe the technologies and operation of equipment used in brewery operations;
- identify the various filtration methods commonly used in beer production;
- analyze the properties of finished beer and quality control to the brewing process; and
- develop a Hazardous Analysis Critical Control Points (HACCP) plan for brewery operations.
F/S (N)
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HR 126 - Brewing Equipment Credit Hours: 3
This course is concerned with the various types of equipment used throughout the modern brewing process as well as the care and maintenance needed to ensure all regulations and laws are adhered to throughout the brewing process. The student will experience several different brewing operations through field trips and other various means.
Course Outcomes Upon completion of this course, the student will be able to:
- identify and explain the equipment used throughout the brewing process;
- recognize the different potential purveyors of the necessary brewing equipment needed in a brewing operation and assess signs of quality of each piece relative to the operation;
- discuss the process of cleaning and sanitizing each piece of brewing equipment according to specifications set forth by the local health codes;
- identify the various types of filters used in the brewing process and the differences between them; and
- determine the technical skills needed to troubleshoot common potential equipment malfunctions throughout the brewing process.
F/S (N)
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HR 127 - Brewing Ingredients Credit Hours: 2
In this course, the student will learn how various ingredients in the beer-making process affect the style and quality of beer; and will examine barley and malting: the growing and selection of barley, the different varieties for malting and the technology, and science of malting grains for different beer styles. The student will analyze malt and specialty malts, and examine the growing of hops and varieties of hops that come from principle production areas worldwide.
Course Outcomes Upon completion of this course, the student will be able to:
- describe the science involved in the malting process including grain physiology and the biochemistry of malting;
- analyze the differences between a variety of malts and how they can be used for different beer styles;
- evaluate the effects of hops on wort production and the development of beer flavors and aromas;
- interpret the differences in hop growing from principal production areas worldwide; and
- identify the importance and relevance of the role water has in the brewing process.
F/S (N)
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HR 128 - Sensory Evaluation of Beer Credit Hours: 3
In this course, the student will develop beer sensory skills. The student will develop a deeper understanding of beer flavors and beer terminology. Students will be provided with samples to identify sensory attributes and also measure the intensities of those attributes in beer. Student will also evaluate major beer components/ingredients and their relation to the end product. Statistical data and the procedures used to keep the data will also be studied.
Course Outcomes Upon completion of this course, the student will be able to:
- vindicate the significance of beer flavor development, control, and terminology;
- compare the strengths and weaknesses of different types of sensory evaluation;
- analyze results from different types of sensory evaluations and recordkeeping;
- distinguish between different styles of beer through tasting; and
- integrate data with scientific findings.
F/S (N)
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HR 129 - Chemistry of Brewing Beer Credit Hours: 3
This course explores both the most basic and more complex chemical reactions that take place during the production of beer. Reactions that affect each stage of the process are discussed as well as the mechanisms that are utilized to control the properties of the finished product. Topics such as water purity, metabolic pathways, the role played by individual yeast strains, and oxygen and its effect on beer are discussed as well.
Course Outcomes Upon completion of this course, the student will be able to:
- discuss the basic chemical reaction in the brewing process that is responsible for the production of ethanol;
- analyze the properties of water and why it is important to the brewing process;
- identify the various strains of yeast and how they metabolize sugar and the byproduct of this reaction;
- read and interpret data tables associated with each stage of the brewing process;
- identify the affects oxidization has on beer and the mechanisms used to control oxygen levels; and
- successfully read and write the basic and more complex chemical reactions that occur throughout the brewing process.
F/S (N)
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HR 130 - Microbiology of Brewing Beer Credit Hours: 3
This course will discuss microbiology and how it impacts the brewing process from beginning to end. Topics to be covered include yeast and the different strains used in the brewing process, how to properly manage the use of yeasts during brewing, and micro-organisms in relation to beer quality and deterioration. There is also a focus on the importance of hygiene throughout the brewing process (equipment, people and the facility as a whole).
Course Outcomes Upon completion of this course, the student will be able to:
- discuss the biology of yeast and its role in the brewing process;
- analyze the role of microorganisms in the brewing process and identify critical control points throughout the process;
- identify and discuss the methods used by a brewer to determine if a product has been contaminated by microorganisms and the proper steps to correct the issues;
- explain and implement proper hygiene steps used throughout the brewing process as well as the brewing operation as a whole; and
- interpret and formulate written reports in the form of accurate records kept on each step of the brewing process in relation to proper sanitation measures and quality standards.
F/S (N)
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HR 131 - Basic Practical Brewing Credit Hours: 3
This course is concerned with the theory and practical application of the fundamentals of beer making from scratch. Safety, standardized recipes and techniques are emphasized.
Course Outcomes Upon completion of this course, the student will be able to:
- brew beer by following a standard recipe and identify each ingredient used;
- identify and discuss all relevant equipment needed to brew a batch of beer;
- determine the chemicals used in each stage of the brewing process;
- identify the principal suppliers of raw materials (both nationally and locally); and
- analyze samples of water for presence of minerals and specific flavors as well as explain how their presence will affect the brewing process.
F/S (N)
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HR 132 - Brewing Internship- Field Experience Credit Hours: 6
The student will participate in an off-site internship at one of the approved breweries provided by their instructor. The student will learn through hands-on experience the internal workings of a brewing operation from ordering the ingredients up to and including the promotion and marketing functions of the final product.
Course Outcomes Upon completion of this course, the student will be able to:
- identify cost control measures used to assure quality and consistency in ordering and production of a finished product;
- understand the reasoning for the use of standardized recipes;
- successfully brew a beer by following a standard recipe and identify the ingredients used;
- implement and describe sanitation procedures as they apply to each step of the brewing process;
- demonstrate the ability to successfully interact with management and staff members on a daily basis;
- demonstrate the ability to keep accurate records of each brew completed and discuss the importance of collected data;
- analyze the importance of budgets and financial reports that are used in a brewing operation and analyze for discrepancies; and
- determine the importance of marketing and promotions in a brewing operation and the cost associated with both.
Prerequisites: HR 125, HR 126, HR 127, HR 128, HR 129 (N)
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HR 135 - Food Preparation Techniques Credit Hours: 4
A study of the fundamental principles of food preparation and laboratory experience in high standards of production; attractive service, selection of equipment for work and the effective use of time and emphasis on basic food preparation techniques, including the principles of preparation and the use of convenience foods in the areas of egg cookery, appetizer, desserts, vegetables, stock and soups, sauces, cereals, pasta, meats, poultry and seafood.
Course Outcomes Upon completion of this course, the student will be able to:
- apply the basic cooking principles and techniques used in food preparation;
- identify and demonstrate proper usage of food service equipment;
- implement quality standards in food preparation (i.e. color, texture, appearance, degree of doneness, etc.);
- list leading nutrients, food sources, amount of servings, and examples of well balanced meals;
- implement sanitary food handling techniques;
- implement a standardized recipe; and
- demonstrate merchandising techniques with regard to plate presentation, garnishing, etc.
F (N)
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HR 136 - Sanitation Credit Hours: 2
Introduces the student to the factors contributing to contamination of food and food preparation facilities. Managerial considerations will be discussed, as well as cleaning, sanitizing agents, approved building material and state and federal governance. A nationally recognized ServSafe certification exam will be administered at the conclusion of the course.
Course Outcomes Upon completion of this course, the student will be able to:
- distinguish the factors contributing to biological, chemical, and physical contamination of food;
- state the procedures for the proper receipt, storage, and service of fresh and frozen food;
- identify the physical characteristics of materials needed for the construction and maintenance of a safe and sanitary foodservice environment;
- list the factors necessary for managing a safe and sanitary foodservice environment; and
- successfully complete the EF/NRA Sanitation Manager’s Certification Exam with a minimum score of 75%.
F/S (C, N)
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HR 261 - Hospitality Operations I Credit Hours: 6
This course is concerned with the theory and practical application of sound business practices in the program’s restaurant and food facilities. The students rotate through station assignments involving menu planning, equipment usage, safety and sanitation, food production, purchasing, receiving, operational controls, etc.
Course Outcomes Upon completion of this course, the student will be able to:
- demonstrate the proper operation, cleaning, and maintenance of foodservice commercial equipment;
- demonstrate technical skills specific to each production, service, and supervisor station;
- perform costing calculations. The student will determine the food cost of menu items;
- develop a menu based on analysis of sales and production, histories, determine quantities, extend recipes, complete food requisitions using laboratory procedures;
- apply operational controls of production, costing of food, supplies, beverages, and staffing. The student must plan the menu and determine selling prices to maintain laboratory food cost percentage;
- perform inventory calculations. The student will count, weigh, and mark items in inventory, determine cost, extend values for their stations in duplicate;
- produce quality menu items for customers using quantity food applications and quality controls;
- implement standardized procedures for receiving, storing, and handling of food products. The student will count, weigh, and mark incoming receivables and disperse them to proper storage, distribute requisitioned item using laboratory procedures;
- perform proper sanitation and safety procedures;
- formulate and implement a plan of action to promote, merchandise, and/or stimulate sales;
- apply where appropriate any legal codes, laws, or statues that impact the operation;
- compile the sales vs. production form. The student will acquire sales and compare to the daily production forms, determine the differences for food and supplies;
- complete a manager’s operating report including total revenues, cost of merchandise sold, operating supplies, contribution margin; and
- project themselves as hospitality professionals to customers and each other.
F (N)
This course will be scheduled for one half semester. |
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HR 262 - Hospitality Internship Credit Hours: 4
The object of this course is to acquaint students with management experience by participating at a hospitality location off campus. Primary emphasis will be on food and beverage service, sanitation, operational controls, promotional strategies, human resource management and processing financial information. It is designed to be a capstone activity.
Course Outcomes Upon completion of this course, the student will be able to:
- construct a professional resume;
- demonstrate an understanding of appropriate interviewing skills;
- demonstrate appropriate customer service skills;
- apply supervisory skills (i.e. communicating, training, motivating, evaluating, delegating, diversity, planning, and organizing) to a specific hospitality operation;
- prepare food on a specific menu;
- describe the promotional strategies of the intern site location;
- discuss the basic functions related to the operation of the front desk and the coordination of the guest cycle if appropriate;
- prepare and serve wines, beers, and spirits in the hospitality beverage operation;
- implement sanitation procedures as it applies to the hospitality location;
- provide examples of fundamental cost control techniques and purchasing procedures;
- demonstrate computer literacy;
- describe budgets and financial reports;
- discuss the laws and regulation impacting the hospitality location; and
- demonstrate effective report writing.
S (N)
This course will be scheduled for one-half semester. |
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HR 273 - Hospitality Financial Information Systems Credit Hours: 3
The hospitality industry requires large volumes of paperwork and communication in order to insure proper coordination of services and internal controls. Computer systems and programs have been developed to assist management in eliminating excessive paperwork and coordinating services and internal controls. This course is designed to assist the student in developing literacy with programs presently in use in the hospitality industry.
Course Outcomes Upon completion of this course, the student will be able to:
- explain hospitality financial statements and the types of management decisions that affect them;
- design a spreadsheet for the hospitality industry; and
- apply financial analysis software used in the industry today.
F (N)
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HR 274 - Front Desk Operations Credit Hours: 3
An introductory study of all aspects of the front office of hotels and motels. Topics will include reservation procedures, rooming procedures, front office accounting, interpersonal communications and the handling of cash and credit.
Course Outcomes Upon completion of this course, the student will be able to:
- perform basic functions related to the operation of a hotel front desk;
- provide a level of service required in the industry today;
- apply general principles of recordkeeping, auditing, and revenue control;
- coordinate the guest cycle; and
- identify and correct problems which arise in normal day-to-day hotel operations.
S (N)
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HR 285 - Promotional Strategies in Hospitality Credit Hours: 3
This course focuses on the principles of hospitality promotions as a key management function. Emphasis will be on information systems, consumer behavior and the development, implementation and evaluation of a hospitality promotional plan.
Course Outcomes Upon completion of this course, the student will be able to:
- discuss the principles of hospitality promotions as a key management function;
- describe market information systems, research, and analysis;
- discuss the behavior of the hospitality consumer as they go through the purchase decision;
- develop a promotional plan/strategy for a hospitality operation;
- discuss the implementation of a hospitality promotional plan through advertising, promotion, merchandising, and personal selling; and
- explain the process of promotion, evaluation, and control.
F (N)
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HR 286 - Hospitality Operations II Credit Hours: 6
This course is designed to emphasize the personnel management skills necessary to manage a food service operation. Its concern is on technical expertise in managing a food service operation in addition to performance evaluations, motivational techniques, troubleshooting, problem solving, training, etc.
Course Outcomes Upon completion of this course, the student will be able to:
- demonstrate and perfect technical skills specific to each production, service, and station assignment;
- evaluate peer performance objectively;
- appraise operational problems and recommend problem solving ideas;
- perform the functions of management as they relate to various stages of laboratory experience; and
- demonstrate and contribute to a positive work environment. The student will exhibit a willingness to contribute to the success of the operation and demonstrate team involvement.
S (N)
This course will be scheduled for one-half semester. |
Human Services |
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HU 101 - Introduction to Human Services Credit Hours: 3
An exploration of the responsibilities of society as it attempts to deal with poverty, crime, mental and physical disabilities, children in trouble, the aged, family breakdown, unemployment and other social problems. Detailed study of public and private programs to alleviate these conditions, with special emphasis on local community resources. Agency personnel will be brought into the classroom to provide primary source accounts of their roles. Optional volunteer work available.
Course Outcomes Upon completion of this course, the student will be able to:
- demonstrate an understanding of the social welfare system, its business, history, and future;
- demonstrate an understanding of the specific social problems such as poverty, crime, juvenile delinquency, racism, family problems, gerontology and physical/psychological handicaps;
- demonstrate an understanding of how our social welfare system addresses social problems in order to assist individuals and groups to cope and enhance the social functioning of all; and
- critically analyze specific human service delivery systems
Prerequisites: HU100 F/S (C, N, S)
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HU 102 - Introduction to Counseling Methods Credit Hours: 3
An introduction to the generic principles and methods of the helping relationship; a study of the methods of assisting the professional in casework, group work, individual counseling, group counseling and community organization. Listening, observing, communicating and interviewing skills are emphasized.
Course Outcomes Upon completion of this course, the student will be able to:
- demonstrate the ability to conduct a person-centered interview including use of paraphrasing, open ended questions direct and indirect leads;
- demonstrate an understanding of the basic principals of counseling and psychotherapy;
- demonstrate an understanding of a number of specific counseling techniques including but not limited to reality therapy, transactional analysis, rational emotive therapy and Gestalt Therapy; and
- demonstrate a greater understanding of self and their personality functioning.
Prerequisites: HU100 F/S (C, N, S)
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