Spring2017CEWD

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32 SPRING 2017 • • 301.624.2888
CPR & FIRST AID
CPR: Basic Life Support
Using the American Heart Association guidelines, this course is designed to teach
the skills of CPR for victims of all ages. Includes ventilation with a barrier device,
bag-valve mask device, oxygen, use of an automated external defibrillator (AED),
and how to relieve foreign body airway obstruction. Intended for participants who
work in a health care setting and are required to take a Basic Life Support course for
their employment. This course also fulfills the CPR requirement for students entering
an allied health/healthcare clinical or externship course. Course completion card is
issued for all participants in a Basic Life Support course who successfully complete
the written examination and demonstration.
SAF157 | 6 hours | $85 ($40 tuition + $45 fees)
INSTRUCTOR: CE Instructor
3245 S 8:30am - 3pm 1/28 FCC/E125A
3246 S 8:30am - 3pm 2/4 FCC/C119
3247 F 9am - 3:30pm 2/17 FCC/TBA
3248 S 8:30am - 3pm 3/11 FCC/TBA
3249 S 8:30am - 3pm 4/8 FCC/TBA
3250 F 9am - 3:30pm 4/28 FCC/E124AB
3251 S 8:30am - 3pm 5/13 FCC/TBA
Heartsaver CPR/First Aid/AED
This Heartsaver, First Aid and AED course includes adult CPR and is designed
for the lay person and first responder. The first aid section includes first
aid basics, medical emergencies, injury emergencies and environmental
emergencies applicable to all age categories. The CPR section presents
basic techniques of Adult CPR, use of barrier devices during rescue
breathing, and how to use an automated external defibrillator (AED).
SAF156 | 7 hours | $85 ($40 tuition + $45 fees)
INSTRUCTOR: CE Instructor
3252 S 8:30am - 4pm 2/11 FCC/E124B
3253 S 8:30am - 4pm 3/11 FCC/E124A
3254 S 8:30am - 4pm 4/15 FCC/E125
3255 F 8:30am - 4pm 5/19 FCC/TBA
Hospitality, Culinary&
Tourism Institute
The Hospitality, Culinary, and Tourism Institute (HCTI) offers degree and certificate
programs designed to provide students with a strong foundation of knowledge,
skills and practical experience to succeed. Courses teach essential technical, business
and human relation skills to prepare students for entry level and supervisory
positions in the hospitality, culinary and tourism industry.
CULINARY SKILLS
Culinary Fundamentals
Examines the basic concepts related to the preparation of food and introduces
culinary terms. Demonstrates skills in knife usage, recipe measurement and
conversion, equipment identification and proper use, food identification. Reviews
common culinary vocabulary, menu planning, recipe development and cost control.
Identifies skills and attributes needed to fill entry level culinary and food service
positions. Discusses careers in restaurants and food/beverage operations. This course
is co-listed with HOS 111 as shown in the credit schedule.
Note: Knives will be provided for student use. It is recommended this course be
taken along with HCT103 Sanitation and Food Safety also listed in the schedule. This
course is a prerequisite for HCT101 also listed in the schedule.
HCT100 | 12.5 hours | $142 ($119 tuition + $23 fees)
INSTRUCTOR: CE Instructor
3077 W 1pm - 4pm 1/25–2/22 Monroe Center/MC128
3078 S 9am - 12pm 1/28–2/25 Monroe Center/MC128
Culinary I
Introduces the fundamental concepts, skills, and techniques involved in basic food
preparation and cookery. Emphasis is placed on knife skills, safe food handling and
storage, primary cooking methods, seasonings,how to make stocks, sauces and
soups. This course is co-listed with HOS112 as shown in the credit schedule. Students
are required to have a proper chef uniform and basic knife kit. Both are available for
purchase at the bookstore. Prerequisites include: HCT100 Culinary Fundamentals;
and HCT103 Sanitation and Food Safety or permission of the Program Manager.
Note: Online registration is not available for this class.
HCT101 | 60 hours | $547 ($357 tuition + $190 fees)
INSTRUCTOR: CE Instructor
3079 W 9am - 4pm 3/1–5/10* Monroe Center/MC125
*No class 3/29.
3080 S 9am - 4pm 3/4–5/13* Monroe Center/MC125
*No class 4/1.
HOSPITALITY CULINARY &TOURISM INSTITUTE
Students must obtain certification in CPR: Basic Life Support
(SAF157) prior to attending clinical for CNA/GNA, Phlebotomy
or Sterile Processing externships.
Online Course
Eligible for senior tuition waiver.
Eligible for disabled & retired tuition waiver.
See pages 52 & 53.
Sterile Processing Technician
Training
Classes start August 2017
Danielle Stoffer • ProgramManager •
The American Heart Association strongly promotes knowledge and proficiency in all AHA courses
and has developed instructional materials for this purpose. Use of these materials in an educational
course does not represent course sponsorship by the AHA. Any fees charged for such a course, except
for a portion of fees needed for AHA course materials, do not represent income to AHA.