May 27, 2024  
2021-22 College Catalog 
    
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2021-22 College Catalog [ARCHIVED]

Course Descriptions

  for any course are subject to change. Students must meet the course placement, prerequisite and corequisite requirements of any course at the time the student attempts to register for that course. If you have questions about course placement, prerequisites or co-requisites for a course, please contact any College advisor. 

All courses in the following list are not taught each term. Class schedules are published prior to each term that show the courses that will be offered. Many courses in this catalog have prerequisite and/or co-requisite courses listed in the course description.

The College reserves the right to cancel any class, course or section of a course for which the minimum number of students fail to enroll. Owens Community College reserves the right to make such changes in course and program offerings as may be deemed necessary by the Administration and the Board of Trustees. 

*Use the course filter to search for Ohio Transfer Module (OTM) approved courses by selecting type “OTM”.
 
  

  • ENV 122 - Hazard Mat’l & Spill Response

    This course will provide students with the basic skills needed to identify, control and clean up spills of hazardous materials. Students will learn the hazards of chemicals as they relate to personal exposure, transportation, environmental impact and cleanup. Hands-on laboratory exercises will be used to demonstrate the proper containment and cleanup of spilled materials. Students will have the opportunity to obtain awareness level DOT hazardous material training.

    Co-requisites: NONE

    Prerequisites: CHM 095  or equivalent.  Please refer to Chapter 2 - Academic College Policy, 3358:11-2-06 Assessment Program for entering students.

    Credits: 3(Lec: 3)
  

  • ENV 124 - Environmental Sampling Methods

    This course will provide students with the background and skills needed to plan, collect, document and assess a variety of environmental media samples. Students will perform background research, map and select sampling sites, and collect samples using the appropriate sampling equipment and methods. The student will learn the importance of making thorough observations and keeping good records. Techniques for sampling surface water, groundwater, soil, sediment and waste material from containers will be studied and practiced. Field analysis of samples will be performed. The basics of laboratory analysis and interpretation of data will also be covered. Outdoor field work at sites on and off campus, and field trips are an important part of the learning experience.

    Co-requisites: NONE

    Prerequisites: ENV 101  and ENV 102  

    Credits: 4(Lec: 3 Lab: 3)
  

  • ENV 201 - Environmental Issues

    This course will provide students the opportunity to examine both sides of a number of controversial environmental issues. Class discussions requiring alternating viewpoints will allow the opportunity to recognize personal bias and help develop educated personal opinions. Current environmental issues will be examined in light of the current economic, political and social climate.

    Co-requisites: NONE

    Prerequisites: NONE

    Credits: 3(Lec: 3)
  

  • ENV 214 - Air Monitoring Instrumentation

    This course will provide students with the basic skills needed to perform air monitoring for emergency response, risk assessment or industrial exposure evaluation. The basic properties of gases and vapors, as well as government and industry consensus standards will be discussed. Students will learn and practice the proper selection, operation, and interpretation of air monitoring equipment. Students will have the opportunity to receive the 8-hour confined space awareness training certificate. This class provides the fundamental experience with the instruments that will be used in ENV 215 .

    Co-requisites: CHM 115  or PHY 111  

    Prerequisites: NONE

    Credits: 3(Lec: 2 Lab: 3)
  

  • ENV 215 - Industrial Hygiene

    This course will provide the student with a basic understanding of the role of the industrial hygienist in protecting workers from occupational injury or disease. This course focuses on understanding how agents such as chemicals, particulates, noise, heat stress, radiation and repetitive motion cause occupational injury or disease, and how best to evaluate and control those hazards. A hands-on evaluation of a workplace is performed. This course builds upon the experience of the instruments used in ENV 214 .

    Co-requisite: ENV 110  

    Prerequisite: ENV 214  

    Credits: 3(Lec: 2 Lab: 3)
  

  • ENV 220 - Site Remediation & Waste Mgt

    This course builds upon the experience of ENV 124  to give students a basic understanding of the challenges of cleaning up a contaminated environmental site. An understanding of the identification and management of solid and hazardous wastes as required by RCRA regulations will be discussed. A model soil remediation site and landfill will be developed to identify various techniques and system components. A field trip to a hazardous waste facility will show how large-scale waste management sites are operated.

    Co-requisites: NONE

    Prerequisites: CHM 115  and ENV 124  

    Credits: 3(Lec: 3)
  

  • ENV 221 - Air Pollution

    The course will provide students with the basic skills needed to understand and monitor ambient as well as indoor air pollutants. Basic atmospheric science will be reviewed to identify the role of air movement in the dispersion and transport of pollutants. The effects of air pollutants on humans and the environment, and an understanding of national and global regulation of air pollution will be discussed. Laboratory work will stress the theory of air monitoring as well as hands on experience in operating and maintaining ambient air monitors. Computer modeling will be used to help develop a model air compliance plan.

    Co-requisites: NONE

    Prerequisites: CHM 115  and ENV 214  

    Credits: 3(Lec: 2 Lab: 3)
  

  • ENV 230 - Waste Water Treatment

    This course provides the groundwork for students to sit for the Class I Ohio Wastewater Operator License exam.  The major focus of this course is on wastewater treatment theory, wastewater math including volume, flow, and process calculations, and basic lab analysis of wastewater.  Note: the license examination is not offered during this class and is not required for completion.

    Co-requisites:  NONE

    Prerequisites:  CHM 115  

    Credits: 4(Lec: 3.50 Lab: 1.50)
  

  • ENV 232 - Environmental Laws and Regs

    This course explores environmental law and policy in the United States, and provides an overview of the major regulations that affect businesses and individuals. Study of the major events and cases that have impacted how the environment is protected in the United States, as well as how the U.S. participates in global environmental protection. Discussion of the political and economic climate as it affects the enforcement (or not) of environmental regulations. Study of the ISO 14000 international standard for environmental management and what is required for a business to pursue ISO 14000 registration.

    Co-requisites: NONE

    Prerequisites: ENV 101  

     

     

    Credits: 3(Lec: 3)
  

  • ENV 235 - Water Treatment Operation

    The Ohio Environmental Protection Agency requires all operators at domestic water treatment facilities to obtain an operator’s license. Helps prepare the student for the examination necessary for the class I license. Covers standard flow calculation, process operating parameters and various forms of water treatment for industrial and domestic use. Note: the license examination is not offered during this class and is not required for completion.

    Co-requisites: NONE

    Prerequisites: CHM 115  

    Credits: 4(Lec: 3.50 Lab: 1.50)
  

  • ENV 236 - Water Quality

    This course will introduce the student to the importance of water quality to life, health, food, transportation, recreation and our economy. The student will recognize current issues in the US and the world regarding water supply, regulation and usage. The student will practice the biological, chemical and physical methods used to provide safe water and prevent water pollution. Assessment and protection of surface waters, source waters and watersheds will also be discussed. The laboratory includes hands on practice of water sampling and analysis techniques as well as field trips to water treatment facilities. Career opportunities in the water protection field will be explored.

    Co-requisites:  NONE

    Prerequisites:  ENV 101   and ENV 102  and MTH 170  or equivalent

    Credits: 4(Lec: 3 Lab: 3)
  

  • ENV 250 - Accident Prevention

    Covers various approaches to accident prevention including evaluation of accidents and near misses and determines ways to incorporate the lessons learned from these into a safety program. Also covers developing safety involvement teams, OSHA record keeping and ergonomics.

    Co-requisites: NONE

    Prerequisites: ENV 110  

    Credits: 2(Lec: 2)
  

  • ENV 291 - Environmental Field Experience

    Provides the student with the opportunity to put to practical use, knowledge and skills learned in the classroom.  Students are responsible for obtaining their own (usually paid), with the approval of the Field Experience instructor. The experience is conducted under the supervision of a faculty member who assists the student in developing a work experience plan and who visits the student at the work site. Periodic reports are required. The faculty member and the work site supervisor evaluate the student’s work performance at the end of the semester. During the final exam week, an evaluation meeting is scheduled. Each credit hour assigned for the course entails the completion of 180 total clock hours of work experience. Course may be repeated but total credit hours applied toward degree requirements may not exceed three.

    Co-requisites:  NONE

    Prerequisites:  Permission of the Department Chair

    Credits: 1 to 3(Oth: 7 to 21)
  

  • ENV 295 - Pollution Prevention

    Program Capstone Course. Students will integrate and apply concepts while completing a project, report and professional style presentation. Projects will stress teaching others to prevent pollution and reduce their environmental impact.

    Co-requisites: NONE

    Prerequisites: ENV 221  

    Credits: 2(Lec: 2)
  

  • ESL 081 - Intermediate Writing for ESL

    For students whose first language is not English. Offers instruction in the writing process, stressing the development of multi-paragraph texts. Although specific emphasis is placed on writing, the course also focuses on the use of whole language. Does not carry college credit toward a student’s degree.

    Co-requisites: NONE

    Prerequisites: NONE

    Credits: 4(Lec: 4)
  

  • ESL 091 - Advanced Writing for ESL

    For students whose first language is not English. Offers further instruction in the writing process, stressing the development of extended written texts. Although specific emphasis is placed on writing, the course also focuses on whole language. Does not carry college credit toward a student’s degree.

    Co-requisites: NONE

    Prerequisites:  ESL 081  or placement by exam.  Please refer to Chapter 2 - Academic College Policy, 3358:11-2-06 Assessment Program for entering students.

    Credits: 4(Lec: 4)
  

  • ESL 093 - Reading for ESL

    For students whose first language is not English.  Offers further instruction in the reading process, stressing comprehension, vocabulary, speed and efficient studying for college level reading.  The course focuses on whole language.  Does not carry college credit toward a student’s degree.

    Co-requisites: NONE

    Prerequisites: ESL 081  or placement by exam.  Please refer to Chapter 2 - Academic College Policy, 3358:11-2-06 Assessment Program for entering students.

    Credits: 4(Lec: 4)
  

  • EXS 101 - Intro to Exercise Science

    This course is the introduction to exercise science and the sub-disciplines.  It is designed to help students define professional goals and explore the many careers in exercise science.  Students will begin to gain the competencies essential and the commitment required to be in the field of exercise science.

    Co-requisites: NONE

    Prerequisites: NONE

    Credits: 3(Lec: 3)
  

  • EXS 102 - Athletic Strength and Conditioning

    Comprehensive, research-based application of strength training and conditioning principles designed to prepare students for advanced scientific study of health and wellness concepts along with providing students an ability to create personalized training programs with a focus on sports and athletic outcomes. Students will be prepared to test for national strength, conditioning, and coaching certifications.

    Co-requisites: NONE

    Prerequisites: EXS 101  

    Credits: 4(Lec: 3 Lab: 3)
  

  • EXS 103 - Fitness Principles

    Comprehensive assessment of student’s knowledge and skill in fitness assessment and training prescription for both general and athletic populations. This course is offered as an option for demonstrating knowledge, skills, and abilities (KSA’s) covered in courses EXS 101  and EXS 102 . Admission is restricted by chair approval in conjunction with submission of: (1) Current Certified Personal Trainer (CPT) or Strength and Conditioning Specialist (CSCS) certification; or (2) High School Transcript (no older than 12 months) showing satisfactory completion of Vocational Program in a related field (Exercise Science, Athletic Training, Therapeutic Modalities, etc.) from a licensed institution.

    Co-requisites: BIO 211  

    Prerequisites: Chair Approval

    Credits: 2(Lec: 2)
  

  • EXS 130 - Intro to Kinesiology

    An interdisciplinary fundamental course that emphasizes anatomy and basic kinesiology in describing joint motion and muscle action using terminology most widely accepted throughout healthcare.   Studies the structure, function and movement of the musculoskeletal system.

    Co-requisite:  EXS 101  or OTA 110  or PTA 102  

    Prerequisite:  NONE

    Credits: 3(Lec: 2 Lab: 3)
  

  • EXS 201 - Health Promo & Fitness Assess

    Describes a variety of methods to assess, interpret and promote key concepts related to health and wellness.   Students will explore numerous activities that promote healthy physical activity choices and how to actively integrate technology.   This course will focus on research of morbidities and how to effectively implement a physical training program to counteract negative health implications.

    Co-requisites: NONE

    Prerequisites: EXS 101  

    Credits: 3(Lec: 2 Lab: 3)
  

  • EXS 205 - Exercise Programming

    Application of principles of fitness, training and wellness to prescribe exercise for various populations.  Knowledge, skills and experiences from prior courses will be utilized to develop a comprehensive exercise program.

    Co-requisites: NONE

    Prerequisites: EXS 101  

    Credits: 3(Lec: 2 Lab: 3)
  

  • EXS 209 - Exercise Physiology

    A beginning study of the physiological responses the human body has to exercise, both acute and chronic.

    Co-requisites: NONE

    Prerequisites: EXS 101  

     

    Credits: 4(Lec: 3 Lab: 3)
  

  • EXS 280 - Exercise Science Practicum

    Course offers a capstone practicum to integrate and apply knowledge and skills acquired throughout the Exercise Science program.  Class includes 7 hour/week supervised professional experience in addition to a weekly classroom lecture.

    Co-requisites: NONE

    Prerequisites: EXS 201  and EXS 205  

    Credits: 2(Lec: 1 Clinical: 7)
  

  • EXS 281 - Exercise Science Capstone

    Prepares the student for successful completion of the NSCA Certified Personal Trainer exam.  Provides a forum for reviewing professionalism and communication skills through mock interviews, written communication and professional networking.

    Co-requisites:  EXS 280  

    Prerequisites:  EXS 205  

    Credits: 1(Lec: 1)
  

  • FNH 101 - Intro to Hosp & Culinary Arts

    This course is an introduction to the social, historical, and cultural influences that have impacted hospitality and culinary professions, and the ways these traditions translate into to professional environment of the food service industry today.  Topics include contemporary issues facing culinary professionals in the twenty first century.  Course explores hospitality and culinary arts careers, market segments and professional development.      

    Co-requisites: NONE

    Prerequisites: NONE

    Credits: 3(Lec: 3)
  

  • FNH 102 - Applied Nutrition

    Identifies principles of nutrition throughout the life cycle including nutrition requirements for healthy lifestyles. Introduces nutrition-screening principles to determine potential risk for nutrition related conditions. How to create and document a nutrition care plan, including recommended Medical Nutrition Therapy (MNT) interventions and monitoring is covered. This course teaches effective communication and interviewing skills.  Focuses on assessment of educational needs and preparation/implementation of an educational plan. Field experience (5 hours per week) provides students with the opportunity to apply knowledge learned in class. 

    Co-requisites: NONE

    Prerequisites: FNH 126  with a “C” or better

    Credits: 4(Lec: 3 Other: 5)
  

  • FNH 103 - Community Nutrition

    Introduces students to program planning, legislative policies, resources, and nutrition issues specific to community nutrition. Provides an understanding of creating and implementing nutrition programs for various constituencies (elderly populations, children, impoverished populations, college students, etc.). Encourages students to learn how to take risks, try new technologies, and use fresh approaches to improving the public’s nutrition and health status. Discusses concepts important to those who will be active in solving community nutritional and health problems, including program delivery, nutrition education, nutrition assessment, and planning nutrition interventions.

    Co-requisites: FNH 191  

    Prerequisites: FNH 102 

    Credits: 3(Lec: 3)
  

  • FNH 105 - Intro to Dietetics FYE Seminar

    This course provides career exploration in the fields of dietetics, nutrition and food sciences.  Information about certificates, associate degree programs and transfer guides to bachelor degree programs is presented.  Core knowledge and competencies required of dietetic technicians/ dietitians/ nutritionists are defined.  Prepares students for the supervised practice experience and provides awareness of expected professional behaviors to develop for education and career success.

    Co-requisites:  NONE

    Prerequisites:  NONE

    Credits: 1(Seminar: 1)
  

  • FNH 112 - Fundamental of Food Production

    Focuses on providing clear, detailed instruction in the cooking theory and techniques necessary to meet the demands of the professional kitchen. Correct methods of handling tools, equipment and materials used in food preparation are studied in detail. Emphasis is placed on sanitation and safety practices. Students are introduced to the role of mise en place in the professional kitchen. Emphasis is placed on developing fundamental skills in soup, stocks, sauces, etc. Uses the computer as a recipe resource and for nutrient analysis.

    Co-requisites: FNH 135  

     

    Prerequisites:  NONE

    Credits: 3(Lec: 2 Lab: 4)
  

  • FNH 114 - Recipe Management

    Provides the student with an introduction to techniques and strategies used by the professional chef to ensure operational profitability. Focuses on recipe and menu management concepts, beverage menu profitability and yield conversion. Introduces labor cost controls as well as profit and loss statements.

    Co-requisites: MTH 091  or equivalent.  Please refer to Chapter 2 - Academic College Policy, 3358:11-2-06 Assessment Program for entering students.

    Prerequisites: NONE

    Credits: 2(Lec: 2)
  

  • FNH 115 - Introduction to Craft Beverages

    An introductory course exploring the history, social and economic contributions of craft beverages. The course describes the science and processes used to produce beer, wine, ciders and distilled beverages. Industry parameters for beer classification and service is illustrated. College resources, study skills, problem-solving, goal setting and professional skills are introduced.

    Co-requisites:  NONE

    Prerequisites:  NONE

    Credits: 3(Lec: 3)
  

  • FNH 121 - Basic Nutrition

    Basic Nutrition explores the relationship between food choices, meal planning and prevention of diet related chronic diseases for personal health. Topics covered include the science behind nutrition, physiology and digestion, function and sources of nutrients, meal planning, nutrient requirements across the life span and how to evaluate nutrition information scientifically.  Students will evaluate a personal diet and fitness record using a computer database.

    Co-requisites: NONE

    Prerequisites: NONE

    Credits: 2(Lec: 2)
  

  • FNH 123 - Contemporary Nutrition

    A continuation of Basic Nutrition (FNH 121 ) as it applies to current nutrition topics dealing with personal health. Includes calculation of energy requirements and the role of weight management to maintain good health and prevent disease. Explores various theories of obesity including the role of environmental and genetic factors. Identifies the dual role of physical activity and nutrition in health promotion including nutritional needs for both endurance and strength training athletes. Explores the concept of disordered eating and the factors that contribute to its development.

    Co-requisites: FNH 121  

    Prerequisites: NONE

    Credits: 1(Lec: 1)
  

  • FNH 126 - Human Nutrition

    Focuses on the science of nutrition as it relates to maintenance of health. Introduces composition, functions, daily requirements, food sources, and clinical deficiencies/excesses of each nutrient. Covers the nutritional process of digestion, absorption and metabolism. Discusses individuals, populations and communities at risk for the maintenance of health and prevention of disease by relating specific disease entities to the dietary modifications. Covers basic principles of energy balance, weight control, sports nutrition and eating disorders. Introduces nutrient requirements throughout the life cycle. Provides tools to evaluate and analyze personal nutrition.

    Co-requisites:  NONE

    Prerequisites:  NONE

    Credits: 3(Lec: 3)
  

  • FNH 130 - Dining Room & Bev Mgt

    Discusses concepts of meal management as related to the foodservice industry. Content includes the development and maintenance of quality food and beverage service as they relate to an excellent dining experience. Focuses on American Service, but also covers French, English and Russian and Chinese. Students will gain experience as a “Front of House” servicer for the Terrace View Café. Provides step-by-step instructions on how to greet and seat guests, take orders, serve food and beverages, and handle the check.

    Co-requisites: FNH 101  

    Prerequisites: NONE

    Credits: 2(Lec: 1 Lab: 3)
  

  • FNH 132 - Mixology

    A comprehensive course in bar and beverage management. The course provides students with information pertaining to the history of beverages within the industry, social and legal concerns, the bartender and mixology, bar staff and equipment, service and selling techniques. An introduction to beers, wines, and spirits will also be discussed. Students will complete the National Restaurant Association Education Foundation “ServSafe” Responsible Alcohol Service course resulting in certification for students who successfully complete the NRAEF exam. Note: students under the age of 21 will not be permitted to taste alcoholic beverages, Major Restricted. 

    Co-requisites: NONE

    Prerequisites: FNH 101  

    Credits: 2(Lec: 2)
  

  • FNH 135 - ServSafe

    Provides 30 instruction hours on food safety training and certification, using the ServSafe program created by the National Restaurant Association Education Foundation. A comprehensive course-includes content from the 2017 FDA Food Code, as well as new science-based and industry best practices relevant to state and local laws. Focuses on the control of microorganisms, contamination, food allergens, food borne illness, and the safe food handler. Follows the flow of food from purchasing through service. A ServSafe Food Protection Manager Certificate and Ohio Department of Health ServSafe card are provided to students who pass the NRAEF certification exam.

    Co-requisites: ENG 097  or equivalent test scores

    Prerequisites: NONE

    Credits: 2(Lec: 2)
  

  • FNH 140 - Lodging Operations

    Studies the principles and procedures of lodging operations, including organizational and building structures, reservation processes, guest services, rate structures and the revenue cycle. Technology in the hotel industry is introduced.

    Co-requisites:  FNH 101  

    Prerequisites:  NONE 

    Credits: 3(Lec: 3)
  

  • FNH 150 - Baking & Pastry I

    Studies the theory and practices of creating and serving quantity baked goods. Includes yeast breads and rolls, cookies, pies and cakes, as well as international pastries and desserts. Uses the computer as a recipe resource and for nutrient analysis.

    Co-requisites:  FNH 112  

    Prerequisites:  NONE 

    Credits: 3(Lec: 2 Lab: 4)
  

  • FNH 160 - Menu Development

    Presents principles of menu planning for a variety of foodservice operations. Topics include considerations and limits on menu planning, cost factors, pricing, menu mechanics, design and analysis. Presents the costing of food items in order to develop sound menu pricings in meeting with budgets and expenses. Focus on menu planning and nutrition for the non-commercial food service segment, menu development for food and wine pairing, menu descriptions and marketing strategies for commercial segment.

    Co-requisites: NONE

    Prerequisites: FNH 114  and FNH 121  

     

    Credits: 2(Lec: 2)
  

  • FNH 170 - American Regional Cuisine

    The study of classical cooking skills associated with the preparation of cuisines associated with various regions of the United States. Topics include an examination of food production systems used in the United States. Students will plan menus, prepare food items and serve guests in a simulated restaurant setting. Laboratory work stresses principles, standards and techniques required for optimum quality and profit in quality food production. Instruction, preparation and merchandising of ethnic and traditional cuisines are included.

    Co-requisites: FNH 114  

    Prerequisites: FNH 112  

    Credits: 3(Lec: 2 Lab: 4)
  

  • FNH 190 - Nutrition App Clinical Lab

    Introduces the process for providing nutrition related health care in an interdisciplinary setting. Supervised practice in healthcare facilities, under the supervision of the Registered Dietitian, provides students the opportunity to develop skills related to:  taking diet histories, evaluating nutritional information collected, explaining rationale for nutrient and consistency modifications, implementing/evaluating care plans. Include Minimum Data Set (MDS 3.0) and  care area assessments (CAAs) in development of the care plan. Practical application of information presented in FNH 102 .

    Co-requisite: FNH 102 

    Prerequisite: FNH 123  

    Credits: 1(Oth: 5)
  

  • FNH 191 - Community Nutrition Clin Lab

    Provides opportunity to reach entry-level position competence in nutritional care by practicing skills under the supervision of the Registered Dietitian instructor.  Rotates to community-based agencies to develop skills related to: screening and assessment of nutritional status of community groups; identifying services offered by community-based organizations; and participation in nutrition care for diverse cultures and in community-based food and nutrition programs. Practical application of information presented in FNH 103 .

    Co-requisites:  FNH 103  

    Prerequisites:  FNH 102  and FNH 190  

    Credits: 1(Oth: 5)
  

  • FNH 201 - Med Nutrition Therapy I

    The primary focus of this course is on clinical nutrition. We will explore how changes in health affect nutrition status and nutrient needs, and how medical nutrition therapy addresses those needs. The student will be introduced to the nutrition care process and therapeutic nutrition as a primary and /or adjunctive treatment of the following disease processes: pulmonary disease, cardiovascular disease, diabetes mellitus, gastrointestinal diseases, motility disorders and malabsorption syndrome. Students will learn etiology, symptoms, clinical findings, diagnostic laboratory data and nutritional management of various disease states. Nutritional assessment, food-medication interactions and clinical application are reviewed.

    Co-requisites: FNH 202  and FNH 288  

    Prerequisites: FNH 103  and FNH 191  

    Credits: 3(Lec: 3)
  

  • FNH 202 - Medical Nutrition Therapy II

    The primary focus of this course is to continue the nutrition care process and the study of therapeutic nutrition as a primary and/or adjunctive treatment of the disease processes that affect the exocrine glands, kidney, liver and gallbladder. Students will learn etiology, symptoms, clinical findings, diagnostic laboratory data and nutritional management of various disease states including cancer, AIDS and the body’s response to severe stress. Presents the principles and characteristics of enteral and parental nutrition. Clinical application is reviewed.

    Co-requisites: FNH 288  and FNH 201 

    Prerequisites:  NONE

    Credits: 3(Lec: 3)
  

  • FNH 210 - Hospitality Marketing & Sales

    Hospitality Marketing and Sales defines and explores the role of marketing and its relationship to sales in meeting business outcomes in the hospitality industry. Provides an understanding of promotion, selling, and closing strategies.  A marketing and sales based approach to meet customer preferences and service needs is explored. Included is social media and targeted marketing concepts and applications.

    Co-requisites: NONE

    Prerequisites: FNH 101

     

    Credits: 3(Lec: 3)
  

  • FNH 212 - Essentials of Supervision

    Provides practical advice for dealing effectively with people in a hospitality and healthcare work environment. Topics include: effective communication, orientation and training, managing productivity, coaching, discipline, team building managing conflict and professional development. Introduced information on using voice mail and e-mail effectively, sexual harassment, training methods and team development.

    Co-requisites: NONE

    Prerequisites: 15 credit hours in FNH courses.

    Credits: 3(Lec: 3)
  

  • FNH 213 - Hospitality Facilities Design

    Provides an overview of the layout, design, and management of hospitality facilities. This course teaches what a manager needs to know about planning, design and purchasing of equipment along with a good vocabulary to use with facilities management staff, asset managers, vendors and contractors. Students will develop a basic understanding of mechanical operations within the physical plant, sustainable practices, accessibility and life safety and security programs.

    Co-requisites:  NONE

    Prerequisites:  FNH 135  

    Credits: 3(Lec: 3)
  

  • FNH 216 - Foodservice Management

    Foodservice Management skills are presented to assist the professional in operating non-commercial foodservice and dining operations.  This course will teach the use of menus as the basis of daily operations; explore management of human resources; explain safety in the flow of food; illustrate how to manage business operations.  Application of lecture material in field experience or experiential learning activities of five hours per week are scheduled.

    Co-requisites:  NONE

    Prerequisites:  FNH 112  

    Credits: 4(Lec: 3 Other: 5)
  

  • FNH 220 - Beer, Wine and Spirits

    This course provides an introduction to beer, wine, distilled spirits and food. Students will examine agricultural and gastronomic principles involved in growing, and serving alcohol based beverages and food. Emphasis on menu planning, food preparation and tasting with foods. The course will explore the responsible service of beer, wine and spirits; pairing food and beverages; sensory analysis and management of beverage operations.  Key topics include purchasing, marketing, staffing considerations, training, needs and bar organization.

    Co-requisites: NONE

    Prerequisites: NONE

     

    Credits: 3(Lec: 2 Lab: 3)
  

  • FNH 230 - Purchasing & Cost Controls

    Examines the duties of management in controlling the food and beverage operations. Covers forecasting, cost controls, food and beverage purchasing and budgeting with emphasis on managing a profitable operation.

    Co-requisites:  NONE

    Prerequisites:   FNH 112   with a “C” or better

    Credits: 3(Lec: 3)
  

  • FNH 240 - Convention, Meeting and Event Management

    The Convention, Meeting and Event Management course provides the learner with the foundational knowledge for planning and producing major events.  Essential elements of the “7 steps for successful events” are discussed including client relations, legalities, venue, food and drink, entertainment and safety protocols.  Students plan and produce a community event to gain industry experience.

    Co-requisites: FNH 241  

    Prerequisites: NONE

    Credits: 3(Lec: 3)
  

  • FNH 241 - Catering & Banquet Operations

    This course emphasizes the application of banquet and catering principles. Presents practical instruction in banquet and off premise catered events with emphasis on quality and efficiency. Includes banquet and off- premise catering, theme parties, weddings, private clubs, hotels and other special meeting events. Emphasizes menu design and pricing, catering equipment, marketing and staffing. Introduces the basics of ice carving and other intermediary suppliers, contractors, and purveyors. Students will plan, prepare, serve and evaluate catered events, meeting the needs of clients and guests. Students will explore techniques that incorporate banquet and catering operations into existing food service establishments.

    Co-requisite: NONE

    Prerequisite: FNH 112  and FNH 135  all with a “C” or better

    Credits: 3(Lec: 2 Lab: 4)
  

  • FNH 250 - Baking & Pastry II

    This course is designed to integrate the student’s previous coursework in bakery and pastry arts and academic studies using fundamental baking techniques, topics of contemporary significance, food science, aesthetics and sensory perception as frameworks. Advanced Baking and Pastry is an examination of taste, baking and pastry techniques, ingredients and spices. Building on the previous baking course, FNH 150 , students will research recipes, produce them for consumption, evaluate them and conduct cost analysis.

    Co-requisites: NONE

    Prerequisites: FNH 114  and FNH 150  

    Credits: 3(Lec: 2 Lab: 4)
  

  • FNH 251 - Baking & Pastry III

    This course is designed to integrate students’ previous coursework in baking and pastry arts and academic studies. Building on previously acquired baking techniques, learners will explore topics of baking/pastry trends, food science, aesthetics, and sensory perception. Baking and Pastry III provides further study of advanced baking/pastry techniques, ingredients focusing on chocolate, sugar work and advanced cake production. Building on the previous baking coursework, students will research recipes, produce them for consumption, evaluate them and conduct cost analysis.

    Co-requisites: FNH 250  

    Prerequisites: NONE

    Credits: 3(Lec: 2 Lab: 4)
  

  • FNH 270 - Techniques of Healthy Cooking

    Preparation of foods that combine insights from current research with traditional and modern culinary techniques. Topics include nutrition science, food preparation techniques, and menu strategies.

    Co-requisites:  NONE

    Prerequisites:  FNH 112  and (FNH 121  or FNH 126 .) Both with a “C” or better.

    Credits: 3(Lec: 2 Lab: 3)
  

  • FNH 271 - Garde Manger

    Presents the art and craft of the classic cold kitchen. Includes preparation of garnishes, hors d’oeuvres and appetizers, sausages and terrines, cold preparation sauces and soups, salads and sandwiches. Included is a full presentation of cheese preparation, flavors, production, and pairings. Students will create, develop, plan and execute a full cold buffet presentation to be evaluated and presented.

    Co-requisite:  NONE

    Prerequisite:  FNH 170  

    Credits: 3(Lec: 2 Lab: 4)
  

  • FNH 272 - International Cuisine

    The study of classical cooking skills associated with the preparation and service of international and ethnic cuisines. Topics include similarities between food production systems used in the United States and other regions of the world. Experience will emphasize the preparation, tasting and service of traditional and contemporary dishes of Europe, Asia and Latin America.

    Co-requisites: NONE

    Prerequisites: FNH 160  and FNH 170  

    Credits: 3(Lec: 2 Lab: 4)
  

  • FNH 273 - Hospitality Revenue Management

    This course provides the learner with an overview of revenue management in the hospitality industry.  Price/value relationship and its impact on consumer purchasing; dynamics of supply and demand; analysis of price and inventory; global and internet distribution systems are explored.  Formulas used to calculate price elasticity on consumer spending and determining revenue are practiced.

    Co-requisites:  NONE

    Prerequisites:  FNH 140  

    Credits: 3(Lec: 3)
  

  • FNH 275 - Hospitality Technologies

    Hospitality Technologies course provides students with an introduction and overview of integrated systems in hospitality management. Property Management (PMS), restaurant management (RMS), e-commerce, data mining, and networking systems are explored

    Co-requisites:  NONE

    Prerequisites:  NONE

    Credits: 3(Lec: 3)
  

  • FNH 276 - Hospitality Management Capstone

    The Hospitality Management Capstone course integrates core knowledge and competencies from Hospitality Management (FNH) courses into real life business scenarios throughout the hospitality industry. The course strengthens critical thinking and problem-solving skills through case studies, project management, research and simulations.

    Co-requisites:  NONE

    Prerequisites:  Completion of 36 credit hours in FNH courses

    Credits: 1(Lec: 1)
  

  • FNH 280 - Craft Brewing

    This course teaches the art of brewing.  Topics include the fundamentals of brewing, proper sanitation, yeast and fermentation, flavors and recipes, bottling and quality controls.  The Craft Beer Brewing course includes lecture and hands-on training.  Off-campus experiential learning at local breweries related to course topics.

    Co-requisites:  NONE 

    Prerequisites:  FNH 115  

    Credits: 3(Lec: 2 Lab: 3)
  

  • FNH 286 - Dietetics Seminar

    This course is a capstone that prepares students for the national credentialing dietetic technician examination. Review of the exam content domains:  food and nutrition sciences, nutrition care, education principles, food service systems and management of food and nutrition services; as well as test taking strategies. Students will also prepare for employment with resume writing, interview skills, professional ethics and the Academy of Nutrition and Dietetics Professional Development Portfolio.

    Co-requisites:  FNH 289  

    Prerequisites:  FNH 288  

    Credits: 1(Seminar: 1)
  

  • FNH 288 - Nutrition Care Process Cl Lab

    Provides opportunity to reach entry-level position competence in nutritional care by practicing skills under the supervision of the Registered Dietitian instructor. Skills are documented in the COMACS. Rotates to acute healthcare setting to develop skills related to: demonstrating proficiency in client interviewing, interpreting medical and nutritional information, providing rationale for dietary intervention; implementing care plans in compliance with federal/state regulations within an interdisciplinary effort providing medical nutrition therapy to clients based on assessment and client goals; and following the standardized Nutrition Care Process (NCP) to appropriately document evidence-based practice. Practical application of information presented in FNH 201  and FNH 202 .

    Co-requisites: FNH 201  and FNH 202  

    Prerequisites: FNH 103  and FNH 191  

    Credits: 3(Oth: 15)
  

  • FNH 289 - Systems Mgt Clinical Lab

    Provides opportunity to reach entry-level position competence in food system management by practicing skills under the supervision of a Registered Dietitian instructor.  Rotates to healthcare facilities, community-based agencies and school or college dining services.  Practice in food production and service; maintenance of sanitation and safety standards; management of personnel; and improvement of services through total quality management.

    Co-requisites:   FNH 230  

    Prerequisites:   FNH 112  and FNH 135  with a “C” or better

    Credits: 2(Oth: 10)
  

  • FNH 292 - Culinary Arts Capstone Practic

    Designed to meet or exceed the Certified Culinarian® requirements established by American Culinary Federation through the demonstration of skill, knowledge and professionalism in the food service industry. This assessment for certification practical testing is divided into four general areas: Safety and Sanitation Skills; Organization; Craftsmanship Skills; Finished Product Skills. Candidates with a one year Culinary Arts program certificate require one year of entry level work experience. Candidates with an Associate’s degree in Culinary Arts do not require job experience.

    Co-requisites:  FNH 251  or FNH 271  

    Prerequisites:  NONE 

    Credits: 1(Lab: 4)
  

  • FNH 293 - Internship for Culinary & Hosp Prof

    The internship experience provides the student the opportunity to use the knowledge and skills learned in the classroom while working in a culinary or hospitality driven establishment. The experience is conducted under the supervision of a faculty facilitator who assists the student in developing a written training agreement which meet the objectives of the program, student and employer. Students work a minimum of 150 hours,  with 130 hours as paid employment an the additional 20 hours as Service Learning. Faculty facilitator meets at least twice with employer to discuss the student progression. Student must secure employment or be employed at an appropriate Culinary or Hospitality driven job prior to the first day of class in order to complete required hours by the end of the semester.

    Co-requisites:  NONE

    Prerequisites:  Student must have completed at least 15 credit hours in Food, Nutrition & Hospitality (FNH) courses and department approval.

    Credits: 2(Lec: 1 Other: 10)
  

  • FNH 295 - Career & Professional Dev

    Prepares student for employment in the professional industry. Student will assemble all artifacts from both educational experiences and professional experiences, including certificates, appropriate assignments, and documentation of progression into a professional portfolio. Students will develop skills needed for obtaining positions in their selected field, including networking, continued resume develop, interviewing skills, and job/workplace research. Introduces membership opportunities in professional organizations. Involves professional development opportunities. Reviews professional responsibilities and ethical practice in industry.

    Co-requisites: 15 Credit Hours in Food, Nutrition & Hospitality (FNH) courses

    Prerequisites: NONE

    Credits: 1(Lec: 1)
  

  • FST 151 - Fire Fighter I

    The Firefighter I Course is designed to give students the practical and cognitive training needed to operate safely and effectively on the fireground.  The course meets the training and education standards for Firefighter I as identified in the National Fire Protection Association (NFPA) Standards, NFPA 1001, Standard for Firefighter Professional Qualifications, and is the minimum level of training recommended to function as a firefighter in the State of Ohio.  This entry-level firefighter training course focuses on an intense hands-on approach to firefighting, which promotes both skill competency and an understanding of the fireground.  

    Successful completion of the course is required to be eligible to sit for the state examination to be certified at the Firefighter I level.

    * NFPA 1001, Standard for Fire Service Professional Qualifications, 2013 Edition, requires that a student must have completed the Medical Requirements of NFPA 1582, Standard on Comprehensive Occupational Medical Program for Fire Departments, PRIOR to admission into the course.

    This course requires Department Chair Approval to enroll in this class.

    Co-requisites:  None

    Prerequisites:  Minimum of Heartsaver CPR/AED & First Aid

    Credits: 5(Lec: 3 Lab: 7)
  

  • FST 152 - Fire Fighter II Transition

    The Firefighter II Transition Course is designed to transition the student from the Firefighter I level to the advanced level of Firefighter II.  Firefighter II knowledge, skills and abilities learned during the course build upon the Firefighter I concepts.  The students will participate in classroom instruction, incident report writing, flammable liquid live fires, fire ground command, evidence preservation, pre-incident survey, and equipment maintenance.  The course is the second level of standards-based certification available to firefighters in Ohio.  An Ohio Firefighter I Certification is required for admission to this course.

    The Firefighter II Transition Course combined with the Ohio Firefighter I course or Ohio Firefighter I Transition Course meets “Firefighter II Course Objectives”.  Successful completion of the course is required to be eligible to sit for the state examination to be certified as the Firefighter II level.  

    * NFPA 1001, Standard for Fire Service Professional Qualifications, 2013 Edition, requires that a student must have completed the Medical Requirements of NFPA 1582, Standard on Comprehensive Occupational Medical Program for Fire Departments, PRIOR to admission into the course.

    This course requires Department Chair Approval to enroll in this class.

    Co-requisites:  NONE

    Prerequisites:  Certification as a State of Ohio Fire Fighter I, Minimum of Heartsaver CPR/AED & First-Aid

    Credits: 4(Lec: 3 Lab: 4)
  

  • GEO 111 - Physical Geology

    A survey of the basic principles of Physical Geology. The first portion of the class examines minerals and rocks and their interaction with the environment. The second portion of class concentrates on earth processes both above and below its surface including earthquakes, volcanoes, streams and ground water flow. Students retaking this course must repeat both the lab and lecture. The laboratory portion includes appropriate field work.

    Co-requisite: NONE

    Prerequisite: NONE

    Credits: 4(Lec: 3 Lab: 3)
  

  • GER 111 - Beginning German I

    Introduction to the language and cultures of the German- speaking world. Development of elementary communicative skills with a balanced emphasis on listening, speaking, reading, and writing. Presentation of materials to encourage appropriate cross-cultural responses. Laboratory practice may be required. (Arts and Humanities elective)

    Co-requisites: NONE

    Prerequisites: NONE

    Credits: 4(Lec: 4)
  

  • GER 112 - German II

    Continuation of the introduction to the language and cultures of the German-speaking world. Expansion of the communicative skills begun in German 111 with a balanced emphasis on speaking, listening, reading, and writing. Further presentation of materials to encourage appropriate cross-cultural responses. Laboratory practice may be required.  (Arts and Humanities elective)

    Co-requisites: NONE

    Prerequisites: GER 111  or by placement exam

    Credits: 4(Lec: 4)
  

  • GOV 100 - Intro to Comparative Politics *Ohio Transfer Module Course

    An introduction to the political forms, institutions, processes, and political ideologies that can appear within nation-states. Students will develop the analytical skills and basic knowledge that are necessary in order to understand how issues and problems related to politics and government emerge in contemporary nation­ states by analyzing and comparing the political forms, institutions, processes, and political ideologies that can be found in selected nation-states from different parts of the world.

    Co-requisites: NONE

    Prerequisites: NONE

    Credits: 3(Lec: 3)
  

  • GOV 111 - American Government *Ohio Transfer Module Course

    Introduces the American political system with emphasis on the national levels. Covers the function and dynamics of formal and informal structures, the three branches of government, Constitutions, political parties, elections, civil rights and liberties, mass media and interest groups. (Social and Behavioral Science elective)

    Co-requisites:  NONE

    Prerequisites:  ENG 097  or equivalent test scores

    Credits: 3(Lec: 3)
  

  • GOV 205 - State and Local Government *Ohio Transfer Module Course

    An introduction to the structure, processes and institutions of American state and local government. Topics include three branches of government, the federal-state relationship, political parties, voting behavior and interest groups. Emphasis on the public policy and public service roles of state and local government in education, public safety, transportation, health and welfare and economic development. Examples will be used from Ohio, where possible. (Social and Behavioral Science elective).

    Co-requisites: NONE

    Prerequisites: ENG 097  or equivalent test scores

    Credits: 3(Lec: 3)
  

  • GOV 207 - Contemporary Global Issues *Ohio Transfer Module Course

    Explores such topics as the nation-state, power vs. morality in foreign policy-making, the East vs. West and current problems. (Social and Behavioral Science elective).

    Co-requisites: NONE

    Prerequisites: NONE

    Credits: 3(Lec: 3)
  

  • GOV 210 - The American Presidency

    Discusses the American Presidency historically and within contemporary times. Examines the development of the office with special emphasis on our strongest Chief Executives and their roles in enlarging the office. Ohio’s eight Presidents are covered.

    Co-requisites: NONE

    Prerequisites: NONE

    Credits: 3(Lec: 3)
  

  • GOV 220 - Intro to Constitutional Law

    This course will introduce students to the process of constitutional decision-making in the United States by primarily focusing on the decisions made by the U.S. Supreme Court. The course is organized around the following areas of law: Federalism, Separation of Powers, Individual Rights, Equal Protection, Fundamental Rights and Religious Freedom. U.S. Supreme Court decisions in these areas will be examined in a broader political, social, and economic context.

    Co-requisites:  NONE

    Prerequisites:  GOV 111  

    Credits: 3(Lec: 3)
  

  • GPH 106 - Human Geography *Ohio Transfer Module Course

    This course is a geographic examination of the spatial aspects of culture and the ways that humans shape landscapes throughout the world. Topics to be discussed include: population, migration, cultural identity, race, ethnicity, gender, language, religion, political geography, human-environment interaction, urban geography, globalization, and popular culture.

    Co-requisites:  NONE

    Prerequisites:  NONE

    Credits: 3(Lec: 3)
  

  • GPH 108 - Geography of the US and Canada *Ohio Transfer Module Course

    This course will examine the geographical context of major social, cultural, economic, political, and environmental issues in the United States and Canada. Geographical concepts, processes, and relationships will be emphasized.

    Co-requisites:  NONE

    Prerequisites:  NONE

    Credits: 3(Lec: 3)
  

  • GPH 110 - Physical Geography *Ohio Transfer Module Course

    This course examines Earth as the environment of humans.  Students will gain a fundamental understanding of the world’s physical environment and many naturally occuring processes occuring on Earth’s surface.  This course will cover Earth-Sun relationships, human impacts on the environment, and the geographic distributions of weather, climate, soils, plants, animals, and physical landscape features.  Students completing this course will have a better understanding of global environmental change and factors responsible for it.

    Co-requisites:  NONE

    Prerequisites:  NONE

    Credits: 3(Lec: 3)
  

  • GPH 206 - World Regional Geography *Ohio Transfer Module Course

    This course will provide an introduction to major world regions and geographical concepts. After completing this course, students will have a better understanding of how regions are cognitively constructed, the importance of place in defining world cultures, and the connection between people and places through the process of globalization.

    Co-requisites: NONE

    Prerequisites: NONE

    Credits: 3(Lec: 3)
  

  • GPH 220 - Intro to Geograph Info Sys-GIS

    This course introduces the theory and applications of Geographic Information Systems (GIS). Students will learn how to acquire, create, and manage spatial data.  Students will also learn how to create effective maps as a form of visual communication using sound cartographic principles. Upon successful completion of the course, students will have a good understanding of how to use GIS to solve problems in a variety of real-world situations. Emphasis will be placed on applications to subfields of Geography and Social Sciences

    Co-Requisites:  NONE

    Prerequisites:  NONE

    Credits: 3(Lec: 3)
  

  • HIS 151 - World Civilization I *Ohio Transfer Module Course

    Introduces and analyzes critical religious, political, cultural, economic and social trends in the development of non-Western and Western Civilization from antiquity through the late Middle Ages. (Arts and Humanities elective).

    Co-requisites: NONE

    Prerequisites: NONE

    Credits: 3(Lec: 3)
  

  • HIS 152 - World Civilization II *Ohio Transfer Module Course

    Traces and evaluates key developments in non-Western and Western civilizations from the Renaissance to the present. Special emphasis is placed on the religious conflict; militarism; intellectual, cultural and political revolutions; formation of modern nation-states and post-colonialism. (Arts and Humanities elective).

    Co-requisites: NONE

    Prerequisites: NONE

    Credits: 3(Lec: 3)
  

  • HIS 201 - Amer History I (Begin to 1877) *Ohio Transfer Module Course

    Studies the emergence and development of the United States, from the earliest settlement to the end of the Reconstruction. Emphasizes key individuals, groups, and social forces that determined the political order, economic structure, and culture of the period. (Arts and Humanities elective) 

    Co-requisites: NONE

    Prerequisites: NONE

    Credits: 3(Lec: 3)
  

  • HIS 202 - Amer Hist II (1877 - Present) *Ohio Transfer Module Course

    Emphasizes the political, economic and cultural forces that have shaped the United States from the Gilded Age to the post-Cold War Era. (Arts and Humanities elective). 

    Co-requisite: NONE

    Prerequisite: NONE

    Credits: 3(Lec: 3)
  

  • HIS 220 - History of Ohio

    Examines important events and movements that have shaped the development of Ohio from the colonial period to the Twenty-First Century. Considers the factors leading to Ohio’s political, agricultural and industrial importance as a state and to the development of its internal social, educational, economic, governmental and artistic structures and accomplishments.

    Co-requisites: NONE

    Prerequisites: NONE

    Credits: 3(Lec: 3)
  

  • HIS 250 - World War II *Ohio Transfer Module Course

    Examines World War II from its origins in post-World War I Europe and Japanese expansionism in the 1920s and 1930s through the defeat and post-war occupation of Nazi Germany and Imperial Japan. Analyzes critical aspects of combat in both the European and Pacific Theaters through a global as opposed to strictly American focus. Also considers the social and cultural impact on the participants. (Arts & Humanities elective).

    Co-requisites: NONE

    Prerequisites: NONE

    Credits: 3(Lec: 3)
  

  • HIS 270 - History of Women in America *Ohio Transfer Module Course

    A social history of the concerns and accomplishments of women throughout the history of the United States. Notable women from several fields emphasized. (Arts and Humanities elective)

    Co-requisites: NONE

    Prerequisites: NONE

    Credits: 3(Lec: 3)
  

  • HIT 102 - Hlth Info Mgmt & Applications

    The history, philosophy, development and functions of the Health Information Management profession and the American Health Information Management Association are explored.  Emphasis is placed on the content of health records, documentation requirements, forms, screen designs and data sets.  Orientation to the health care delivery system is provided.  Investigation of storage and retrieval systems and control techniques for health records relative to numbering, filing, indexing systems, record retention, abstracting and analysis are included.  The students are introduced to health information management software applications, experiencing on-line technology to perform health information management practices currently used in the workplace.

    Co-requisites:  HIT 236  

    Prerequisites: Admission to Health Information Technology Program

    Credits: 4(Lec: 3 Lab: 3)
  

  • HIT 125 - Language of Medicine

    Fundamentals of the language for the medical profession. Definitions, pronunciations, spelling and abbreviations of anatomical, symptomatic diagnostic and operative terms pertaining to each anatomical system of the body. Medical terms will also include those pertaining to pharmacology, clinical laboratory, radiology and pathology. Each body system will cover the structures and functions of that system so the student can relate these to the specialists, pathology and diagnostic and treatment procedures that follow.

    Co-requisites: NONE

    Prerequisites: NONE

    Credits: 3(Lec: 3)
  

  • HIT 131 - Pathopharmacology for HIT

    The pathophysiology component of this course places emphasis on the disease process affecting the human body.  The etiology and pathogenesis of diseases are described in the course with the application of diagnostic procedures and patient care. The pathology and the underlying principles of the human systems are presented in this course.  The second component of the course is the study of pharmacology and diagnostic testing. Students will be able to define adverse reaction to drugs, interactions, and contraindications. Differentiation among drug names, generic names, trade names, and chemical names are discussed. Students are able to identify drugs according to body systems.

    Co-requisites:  BIO 211  and HIT 102  and HIT 125  all with C or Better

    Prerequisites:  NONE

    Credits: 3(Lec: 3)
  

  • HIT 223 - Legal Concepts in Health Care

    Study of legal principles related to patient care and patient records; confidentiality, privacy, release of confidential information, subpoenas for patient information, security of records; legal terminology and procedures, court systems; liability of health care providers, patient rights and health care compliance.

    Co-requisites:  NONE

    Prerequisites:  HIT 102  

    Credits: 2(Lec: 2)
  

  • HIT 231 - Pharmacology

    Surveys the major classifications of drugs. The indications and contraindications for use are presented.  Emphasis is placed on the correlation between medication on therapy and disease.

    Co-requisites:  BIO 212  

    Prerequisites:  BIO 211  and HIT 125  

    Credits: 2(Lec: 2)
  

  • HIT 232 - Ancillary Health Records

    This course will focus on the health record systems and the role of the health information technician in non-acute care settings, such as private practices, extended care facilities and nursing homes.

    Co-requisites: HIT 223  and  HIT 235  and HIT 241  and HIT 242  and IST 132  

    Prerequisites: HIT 102  and HIT 125  

    Credits: 2(Lec: 2)
  

  • HIT 233 - Clin Classification Syst I

    Introduction to the nomenclature classification and indexing systems in the current edition of International Classifications of Disease utilized in coding diagnoses and procedures.  Laboratory session focuses on the application of the related skills with accuracy and completeness using computerized and manual methods. Reimbursement systems and other coding systems are also discussed.

    Co-requisites:  BIO 212  and HIT 231  

    Prerequisites:  BIO 211  and HIT 102  and HIT 125  and HIT 236  

    Credits: 5(Lec: 4 Lab: 3)
 

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