This course includes supervised clinical experience in an approved clinical education center. Advanced scanning procedures, methods and experience are provided in this course. Students experience advanced scanning modalities via M-mode, Doppler, 3D, real-time and invasive procedures. Comparative interpretations of sonographic imaging with other diagnostic imaging modalities are provided. Students are expected to initiate, perform, and […]

In this course students will focus on the abnormal heart. Valvular disease, coronary artery disease, diseases of the myocardium, cardiac masses and tumors, pericardial disease and diseases of the aorta are some of the topics to be covered. Students will also learn the various appearances of congenital heart disease in the adult heart. This advanced […]

In this course students receive 464 hours of supervised clinical experience in an echo lab at an approved medical facility. This course provides hands-on experience at an advanced level of cardiac imaging and use of cardiovascular equations. Interpretation skills will apply. Successful completion of scanning proficiencies is required to graduate from the program. This clinical […]

Students are introduced to the principles of quantity food production, fabricating techniques, recipe conversions, costing, product identification and classical culinary skills. Students learn to operate and care for equipment, along with maintaining a safe and sanitary environment.

This course will serve as an introduction to the basic concepts, techniques, terminology and methods involved in the preparation, presentation and portioning of various food and menu items. Students will rotate through the stations of a commercial kitchen gaining experience in knife skills, food production, food preparation, recipe understanding and the overall operation of a […]

Students are introduced to trends, organization and operations within the hospitality industry including tourism, lodging, restaurant, recreation and leisure, gaming, managed services, meeting/convention/exhibition, cruise, spa and resort segments.

The development of world cuisine is a direct result of topography, location, climate and cultural influence. This hands-on course offers the student practical exposure and historical insight to the varied world cuisines of Europe, Asia and the Mediterranean, working from the roots of these civilizations to present day. As the particular aspects of regional ingredients […]

Students study garde manger, both as a style of cuisine and as a tool to enhance the efficiency and value of cookery. Emphasizing techniques of cooking over specific recipes, it covers a broad range of dishes from cold sauces to plated appetizers to hors d’oeuvres. Focus on creativity, the principles of plate presentation, buffet design, […]

Students are introduced to concepts of food, beverage and labor cost control systems to students preparing for careers in the food, beverage and hospitality industry. Students analyze costs related to food and beverage, labor and supplies used in the industry as well as exercises that are related to purchasing and receiving.

This course emphasizes supervision and management concepts, knowledge and skills of contemporary cuisine including menu selection, layout and design, on/off premise catering, entrepreneurship, small business management and nutrition. Laboratory demonstrations and student experimentation parallel class work.