6. INVESTIGACIÓN
6.2 PROMOCIÓN DE LA INVESTIGACIÓN EN EL PROGRAMA DE SOCIOLOGÍA 71
Program Outcomes
The following outcomes are skills and knowledge cultivated in students seeking the Associate of Applied Science in Culinary and Dietary Management:
•
Apply the principles of safety and sanitation in food service operations;•
Perform basic cooking techniques - roast, sauté, broil, bake, knife skills;•
Manage equipment use and maintenance;•
Participate in, or supervise, food purchasing, receiving, and inventory control;•
Demonstrate leadership and organizational skills in human resource management;•
Supervise food production activities that meet nutritional guidelines, budgetary restrains and client acceptance;•
Gather nutrition data through routine nutrition screening, reviewing intake records and visual meal rounds;•
Implement diet plans and physician diet orders using appropriate modifications;•
Utilize standard nutrition care procedures;•
Develop menus that meet the nutritional needs of clients;•
Provide basic nutrition education; and,•
Demonstrate professional behavior by adhering to the professional code of ethics of the Dietary Managers Association and the American Culinary Federation.Career Opportunities
Employment in foodservice is less dependent on economic conditions, and continues to grow steadily. This is especially true in healthcare where the demand for culinary expertise is growing at a dramatic pace.
Most graduates find jobs in healthcare – nursing homes, rehabilitation centers, senior living communities and hospitals. Others are employed in correctional facilities, schools and the military. The fastest-growing segment in the non-commercial market is in eldercare, an area where the skills of the Culinary and Dietary Manager can be a perfect fit.
Associate of Applied Science in Culinary and Dietary Management
Course No. First Quarter Credit Hours
DT-100 Survey of Dietetics 2.00
DT-101 Dietetic Directed Practice I 2.00
DT-102 Basic Nutrition 5.00
COMM-122 Communications II 3.00
CULA-109 Safety and Sanitation 3.00
GS-101 Focus on Success 1.00
Totals 16.00
Course No. Second Quarter Credit Hours
DT-103 Food Preparation Principles 3.00
DT-106 Food Production Management 3.00
DT-111 Dietetic Directed Practice II 2.00
DT-120 Normal and Modified Menu Planning 3.00
MATH-108 Introduction to Algebra 4.00
MICS-121 Microsoft Office 3.00
Totals 18.00
Culinary & Dietary Management
School of Allied Health & Nursing Lynne Peterson, Dean
Donna Wamsley, Coordinating Instructor
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Course No. Third Quarter Credit Hours
DT-110 Applied Nutrition 3.00
DT-119 Food Purchasing for Health Care Institutions 3.00
DT-121 Dietetic Directed Practice III 2.00
DT-122 Supervision in Dietetics 3.00
COMM-123 Communications III 3.00
BIOS-100 Health Science - The Human Machine 3.00
BIOS-112 OR The Human Organism 3.00
Totals 17.00
Culinary & Dietary Management
{ allied health & nursing }
Curriculum and course fee changes for 2012-2013 are currently being finalized.
• Students may experience slight differences in their 2011-12 curriculum and course fees, as listed above, due to the process of converting from quarters to semesters.
• Hocking College will convert from a four-quarter academic calendar to a three-semester calendar in autumn 2012.
• Though there are only the first three quarters of your degree listed above, this continues to be a two-year program. Additional semesters will be listed as they are finalized.
• Hocking College reserves the right to modify curricular requirements, to change course content, and change course fees at any time.
www.hocking.edu 84
Fitness Management
{ allied health & nursing }
Description
Hocking College’s Fitness Management program provides students with training for employment in the fitness industry – from fitness trainer and strength conditioning coach to manager of a fitness facility.
Students gain skills necessary for personal as well as group fitness assessment and training as they prepare for national certification through the American College of Sports Medicine (ACSM), the National Strength and Conditioning Association (NSCA), the American Council on Exercise (ACE) and/or the National Council of Strength and Fitness (NCSF). First aid and cardiopulmonary resuscitation certification are included as part of the program with additional lifeguard and aerobic certification available. This program also provides students with the business skills needed to operate a personal training business or manage a fitness facility.
Program Outcomes
The following outcomes are skills, behaviors, and attitudes cultivated in students seeking an Associate of Applied Science in Fitness Manage-ment:
•
Create a portfolio of in-demand skills required in the fitness and recreation industry;•
Demonstrate ability to obtain complete fitness assessments that include the following: body composition, flexibility, cardiorespiratory, and muscular strength and endurance;•
Design safe, appropriate and effective exercise programs that incorporate the five components of fitness (cardiorespiratory, flexibility, body composition, and muscular strength and endurance) while adhering to proper prescription guidelines (frequency, intensity, type, time, and enjoyment) that are based on the client’s fitness level, goals and special considerations;•
Describe the benefits, limitations, and anatomical and physiological responses to flexibility and design appropriate warm-up and developmental plans using active, passive, dynamic Proprioceptive Neuromuscular Facilitation (PNF) stretches for all body parts;•
Demonstrate proper techniques for lifting and spotting resistance training exercises on free weights and machine apparatuses while ensuring proper breathing and use of weight belts and supporting equipment;•
Develop resistance training programs that incorporate needs analysis, exercise selection, training frequency, exercise order, training load and repetitions, volume and rest period for various populations, skill levels and training experience;•
Research business and management principles required for a successful modern fitness facility and recommend appropriate customer safety, satisfaction and retention measures;•
Present the four periods of a traditional periodization model to include the three preparatory phases and then design conditioning programs for various populations;•
Identify the coronary heart disease risk factors (both threshold and mechanistic classifications) and provide strategies to reduce cardiovascular disease; and,•
Prepare a basic business plan required to start a personal trainer business that includes market analysis, services offered, management style, feasibility and marketing plan.Career Opportunities
Endless employment opportunities exist in the fitness industry.
Graduates of the Hocking College Fitness Management program find employment as personal trainers, strength and conditioning coaches or group exercise teachers in both private business and established facilities, commercial and corporate facilities, and community and recreational settings.
Fitness Management
School of Allied Health & Nursing Lynne Peterson, Dean
Bill Finnearty, Coordinating Instructor
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