Mar 28, 2024  
Catalog 2018-19 
    
Catalog 2018-19 [ARCHIVED CATALOG]

Course Descriptions


This inventory contains both credit and Continuing Education courses. Credit courses have a 4-letter course prefix, while Continuing Education courses have a 3-letter course prefix.

 

Continuing Education - Health & Human Services

  
  • CHI 035 - Family Child Care Pre-Service Module 1


    .4 Continuing Education Units (CEU). This course is not for Credit(s).

    This course is designed as an introduction to the basic concepts of child development for family child care providers. Topics to be covered include milestones of growth and development from birth through 13 years, basic beliefs ofleading child theorists, and insights into differences among children.

     

    Course Objectives:

    1. describe major milestones, typical behaviors and general learning processes for children birth to 13 years of age,

    2. explain the importance of quality early childhood education from a family child care perspective on young children’s growth and development,

    3. identify the theories/theorists who have shaped the understanding and research in the early childhood field, and

    4. apply various strategies to support different learning styles.

  
  • CHI 036 - Family Child Care Pre-Service Module 2


    .4 Continuing Education Units (CEU). This course is not for Credit(s).

    This course is designed as an introduction to the basic concepts of curriculum for family child care providers. Topics to be covered include major components of a developmentally appropriate family child care curriculum and environment.

     

    Course Objectives:

    1. identify the strategies necessary in providing a safe, healthy environment,
    2. design activities which promote each child’s physical skills,
    3. plan developmentally appropriate activities that promote children’s cognitive and language development, and
    4. create activities that help children learn positive and acceptable social skills.

  
  • CHI 037 - Family Child Care Pre-Service Module 3


    .4 Continuing Education Units (CEU). This course is not for Credit(s).

    This course is designed as an introduction to the basic concepts of health, safety, and nutrition for family child care providers. Topics to be covered include emergency preparedness planning, menu planning, and specific issues of concern for the health and safety needs of children.

     

    Course Objectives:

    1. describe ways to provide a safe and healthy family childcare environment for children,

    2. explain how to respond to accidents and emergencies in a family child care program,

    3. list activities that will help children develop good health habits, and

    4. recognize the signs of illness in children and describe when a child should be excluded from care.

  
  • CHI 038 - Family Child Care Pre-Service Module 4


    .4 Continuing Education Units (CEU). This course is not for Credit(s).

    This course is designed as an introduction to the basic concepts of inclusive care for children with special needs in the family child care environment. Topics to be covered include Americans with Disabilities Act (ADA) and its application in the childcare setting, inclusive care and health, behavioral and developmental issues and available resources.

     

    Course Objectives:

    1. identify typical and atypical development in children,
    2. describe the importance of early intervention for children with variations in developing and learning,
    3. identify referral agencies and describe referral procedures,
    4. explain ADA as it applies to family child care programs, and
    5. define the term reasonable accommodation.

  
  • CHI 039 - Family Child Care Pre-Service Module 5


    .4 Continuing Education Units (CEU). This course is not for Credit(s).

    This course is designed as an introduction to the basic administrative tasks of operating a family child care program. Topics to be covered include supervision and appropriate guidance, abuse and/or neglect, basic recordkeeping, policies and procedures, marketing, handbooks, and contracts.

     

    Course Objectives:

    I. describe the family childcare provider’s responsibility in supervising children including the need to intervene to promote safety,

    2. identify the signs of abuse and or neglect and reporting mandates,

    3. describe the family child care provider’s role in implementing Office of Child Care Regulations,

    4. explain the professional responsibilities of a self-employed business owner, and

    5. develop operational materials for use in a childcare program.

  
  • CHI 040 - Family Child Care Pre-Service Module 6


    .4 Continuing Education Units (CEU). This course is not for Credit(s).

    This course is designed as an introduction to the basic concepts of community relationships building for family child care providers. Topics to be covered include relationships with children and families, cultural awareness and partnerships with community organizations.

     

    Course Objectives:

    1. list reasons for developing positive partnerships with families;

    2. identify local community organizations that support early childhood programs;

    3. develop strategies to build positive professional relationships with children, families; and community organizations; and

    4. describe the influence of culture on the family child care program.

  
  • CHI 043 - Child Care 1 Growth and Development Online


    4.5 Continuing Education Units (CEU). This course is not for Credit(s).

    This course is designed to enable the student, who is a director or senior staff in group child care centers, to satisfy 45 hours of the 90 hour requirements as stated in COMAR 07.04.01. Topics to be covered include the growth and development of children from birth through six years; introduction to early childhood education; the emotional development of young children; and intellectual and physical development.

     

    Course Objectives:

    1. demonstrate an understanding of child care as a profession that requires training for professional development;
    2. identify the stages and sequences of child development, birth through six years of age;
    3. identify the domains of development (physical, social, emotional, and cognitive);
    4. discuss the importance of emotional security and methods to provide emotional security in a child care setting;
    5. discuss children’s stages of social development; and
    6. discuss stages of physical development in young children.

  
  • CHI 044 - Child Care 2 Activities for Young Children Online


    4.5 Continuing Education Units (CEU). This course is not for Credit(s).

    This course is designed to enable the student, who is a director or senior staff, to build on skills learned in Childcare I and satisfy 45 hours of the 90-hour requirement as stated in COMAR 07.04.01. Topics to be covered include activities for children from birth through six years; principles of children’s learning; and learning environments.

     

    Course Objectives:

    1. list a variety of equipment, activities, and opportunities to promote physical development of children through play;
    2. list a variety of equipment, activities, and opportunities to promote the intellectual growth of children through play;
    3. explain the importance of room arrangements for safety in learning centers;
    4. cite ways in which to establish a supportive environment in which children can begin to learn and practice appropriate and acceptable behavior as individuals and as a group; and
    5. describe ways to support family involvement with children in a child care environment.

  
  • NUR 005 - Nurse Refresher – Part I: Theory


    9 Continuing Education Units (CEU). This course is not for Credit(s).

    This course is designed to enable the nurse to update his/her knowledge on the current practice of medical-surgical nursing in acute care.  Topics to be covered include healthcare trends/nursing roles, nursing process, pharmacology/dosage calculation, body systems (neurological, cardiovascular, respiratory, gastrointestinal, renal, musculoskeletal, and reproductive), hematology, immunity, gerontology, oncology, and pain management.

     

    Course Objectives:

    1. demonstrate clinical competency in routine client-care skills;
    2. provide safe, effective care for clients with common medical-surgical concerns;
    3. prepare and safely administer medications via various routes;
    4. use the nursing process to assess, diagnose, plan, implement, and evaluate client care;
    5. communicate effectively with clients and staff; and
    6. document and report observations accurately using proper medical terminology and abbreviations.


  
  • NUR 006 - Nurse Refresher-Part II: Clinical


    6 Continuing Education Units (CEU). This course is not for Credit(s).

    This course is designed to provide the nurse with medical-surgical clinical experience to work in an acute care facility in the metropolitan Baltimore area.  The practicum is open only to nurses (RN or LPN) who have an active or inactive license from the Maryland Board of Nursing.  Topics to be covered include nursing assessment, medication administration, documentation, and patient care.

     

    Course Objectives:

    1. perform a complete nursing assessment;
    2. plan and implement care for clients with commonly recurring problems and nursing diagnoses using the nursing process;
    3. communicate effectively with other members of the health care team through documentation, reporting, recording, and discussion;
    4. calculate, prepare, and administer medications accurately and safely; and
    5. apply the principle of critical-thinking and problem-solving to ongoing care.


  
  • WOS 064 - Basic Math for Health Care Workers


    1 Continuing Education Units (CEU). This course is not for Credit(s).

    This course is designed to enable students to learn the math required in allied health courses and in the health care field. Topics to be covered include addition, subtraction, multiplication, and division; fraction and decimals; converting fractions to decimals and decimals to fractions; using the metric system for measurements; and setting up basic algebraic equations.

     

    Course Objectives:

    1. add, subtract, multiply, and divide fractions;
    2. add, subtract, multiply, and divide decimals;
    3. convert basic measurements by the metric system; and
    4. use basic algebraic equations to solve health care problems.

     


Continuing Education - Hospitality Services

  
  • HSL 005 - Guest Service GOLD Certified Guest Service Professional


    .5 Continuing Education Units (CEU). This course is not for Credit(s).

    This course is designed to enable the student to develop guest service-oriented line level skills in order for employees to engage with guests to provide memorable guest service. Participants will focus on the lodging industry and will learn skills for any service-oriented business, such as restaurants, transportation companies, attractions, and retail outlets. Topics to be covered include connecting with guests, taking initiative, being empathetic, and follow-through.

     

    Course Objectives:

    1. evaluate reasons that guests do not return to a lodging property and the impact on the organization,

    2. describe seven elements required to deliver the highest levels of guest service,

    3. recognize quality guest service,

    4. create a personal Guest Service GOLD action plan, and

    5. prepare for the industry certification exam.

  
  • HSL 006 - ManageFirst® Customer Service


    1.5 Continuing Education Units (CEU). This course is not for Credit(s).

    This course is designed to enable the student, who is a current or aspiring food service and restaurant employee, to learn skills and competencies to deliver superior customer service. Topics to be covered include creating a guest service culture, exceeding guest expectations, accepting and delivering guest food orders, and ensuring accurate and responsible food and beverage service.

     

    Course Objectives:

    1. explain the role of staff and management in the development of a customer service culture;

    2. list characteristics of quality customer service in each restaurant or food service segment;

    3. explain the importance of properly delivering guests’ ordered menu items; and

    4. describe the importance of responsible alcoholic beverage service, and the steps managers take to ensure compliance.

     

  
  • HSL 010 - ManageFirst® Controlling Food Costs


    3 Continuing Education Units (CEU). This course is not for Credit(s).

    This course is designed to enable the student to learn how to control food service costs in the hospitality and food service industries. Topics to be covered include the importance of cost control, forecasting and budgeting, determining menu prices, and controlling labor and other costs.

     

    Course Objectives:

    1. explain how restaurant and food service costs affect profitability and describe the manager’s role in cost control,

    2. list and describe the budgeting and forecasting methods used by restaurant and food service managers,

    3. define food costs and explain how managers track and analyze food costs,

    4. outline the process for calculating plate cost and explain different menu pricing formulas, and

    5. recall the tools managers use to estimate food-production levels and monitor quality and processes.

  
  • HSL 011 - ManageFirst® Hospitality and Restaurant Management


    3 Continuing Education Units (CEU). This course is not for Credit(s).

    This course is designed to enable the student to manage daily operations within the hospitality and restaurant industries. Topics to be covered include the dynamics of leadership, facilitating teamwork, and managing day to day operations.

     

    Course Objectives:

    1. describe methods used by restaurant and food service managers to develop and use policies and procedures,

    2. identify procedures for effectively managing team projects,

    3. list procedures for creating, distributing, and adjusting the crew schedule in a hospitality operation;

    4. review procedures for planning and implementing employee development programs, and

    5. discuss how restaurant and food service managers use long-range, business, marketing plans, and operating budgets, and explain the relationship among these planning tools.

  
  • HSL 012 - ManageFirst® Hospitality Human Resource Management


    3 Continuing Education Units (CEU). This course is not for Credit(s).

    This course is designed to enable the student to manage human resources within a hospitality organization. Topics to be covered include recruiting employees, employee development, operating a safe and lawful workplace, and compensation and benefit administration for hospitality organizations.

     

    Course Objectives:

    1. explain the importance of ethical decision-making in restaurant and food service operations;

    2. explain the tasks involved in developing, implementing, and enforcing codes of ethics;

    3. identify the benefits of and procedures for promoting employee diversity within restaurant and food service operations;

    4. review basic employee recruitment procedures and explain the tools that can help screen job applicants;

    5. provide an overview of what managers can do to maintain a zero-tolerance sexual harassment policy; and

    6. identify how the Occupational Safety and Health Administration (OSHA) impacts restaurant and food service operations.

  
  • HSL 013 - Guest Service Agent/Hotel Front Desk: Part One


    6 Continuing Education Units (CEU). This course is not for Credit(s).

    This course is designed to enable the student to learn the necessary guest service skills required to work within a hospitality organization. Topics to be covered include an overview of the lodging industry, as well as knowledge and skill tasks for all hospitality employees.

     

    Course Objectives:

    1. assess the various career options in the hospitality industry in terms of career goals;

    2. develop a working knowledge of terminology related to lodging operations and identify different hotel classifications;

    3. outline procedures related to emergencies, security, OSHA regulations, and blood-borne pathogens; and

    4. recall procedures for communicating with guests, resolving complaints, and handling guest inquires and requests.

  
  • HSL 014 - Guest Service Agent/Hotel Front Desk: Part Two


    9 Continuing Education Units (CEU). This course is not for Credit(s).

    This course is designed to enable the student to learn the necessary front desk guest service and technical skills required to work effectively at the front desk of a hospitality organization. Topics to be covered include an overview of front office procedures, knowledge and skill tasks for hotel front desk representatives, front desk management system, and hospitality technology training.

     

    Course Objectives:

    1. operate MICROS OPERA front desk management system within a hotel front desk operation;

    2. recall standard operating procedures related to checking in guests, taking reservations, and settling guest accounts;

    3. communicate procedures for handling wake-up calls, providing guest services, and coordinating guest transportation;

    4. identify methods of handling guests under the influence of alcohol; and

    5. organize front desk reports such as bucket checks, shift reports, and cashier logs.

  
  • HSL 015 - ManageFirst® Principles of Food & Beverage


    3 Continuing Education Units (CEU). This course is not for Credit(s).

    This course is designed to enable the student to learn how to effectively manage food and beverage operations. Topics to be covered include product purchasing, food and beverage quality standards, and communicating with staff as well as customers.

     

    Course Objectives:

    1. explain procedures to analyze the menu sales mix and implement menu improvements;

    2. list the procedures for developing standardized recipes and calculate recipe ingredient costs, standardized recipe costs, and menu (plate) costs;

    3. define quality and review purchasing procedures that help ensure that operations obtain products of the proper quality;

    4. demonstrate the ability to implement a three-step process for analyzing a restaurant or food service operation and establishing financial priorities; and

    5. outline sustainability and ‘farm-to-fork’ concerns.

     

  
  • HSL 016 - ServSafe® Food Safety Training and Certification


    1.6 Continuing Education Units (CEU). This course is not for Credit(s).

    This course is designed to enable the student to learn the regulations, standards, principles, and practices of sanitation necessary in the food service industry. As part of this course, students may become ServSafe® certified upon successful completion of the exam. Topics to be covered include food safety systems, sanitation regulations, accident prevention procedures, storage principles, and proper purchasing and safe receiving of food.

     

    Course Objectives:

    1. discuss the role of food safety in a food service operation,

    2. demonstrate an understanding of sanitation regulations and standards,

    3. cite procedures for establishing food service safety systems,

    4. discuss issues of food contamination and food-borne illnesses,

    5. discuss and identify the principles of safe food storage, and

    6. demonstrate the ability to clean and sanitize a food production kitchen.

  
  • HSL 022 - Travel Agent Trai​​ning (Module I)


    6 Continuing Education Units (CEU). This course is not for Credit(s).

    This course is designed to enable the student to learn to start a travel career. Topics to be covered include the world of travel, the travel product, marketing travel, and the travel workplace.

     

    Course Objectives:

    1. understand the basics of the travel industry,

    2. identify key components of the travel product,

    3. describe techniques to market travel products, and

    4. describe the travel workplace.

  
  • HSL 023 - Travel Agent Training (Module 2)


    6 Continuing Education Units (CEU). This course is not for Credit(s).

    This course is designed to enable the student to learn about geography for travel professionals, focusing on destinations all over the world that a travel agent is likely to recommend and sell to their clients. Topics to be covered include geography of travel destinations, regions of the world, techniques used to promote locations to clients.

     

    Course Objectives:

    1. demonstrate the ability to recommend travel destinations to customers,

    2. identify regions of the world,

    3. contrast different types of geographies to the client, and

    4. list techniques to use to promote locations to clients.

  
  • HSL 024 - Travel Agent Training (Module 3)


    8 Continuing Education Units (CEU). This course is not for Credit(s).

    This course is designed to enable the student to learn about use of a GDS computer reservation system. Topics to be covered include overview of GDS system, making reservations, changing reservations, and cancelling reservations.

     

    Course Objectives:

    1. operate the basic functions of a GDS system, and

    2. use the GDS system to make, change, and cancel reservations.

  
  • HSL 025 - Event Management and Design (Module I)


    10 Continuing Education Units (CEU). This course is not for Credit(s).

    This course is designed to enable the student to learn about event management and design. Topics to be covered include principles of event management; administration and coordination of events; marketing; and legal, ethical risk management, social responsibilities and green events.

     

    Course Objectives:

    1. describe the five stages of event management: research, design, planning, coordination, and evaluation;

    2. identify the basic elements of event marketing, how they can be used to promote an event, and how events can be used as marketing tools; and

    3. discuss the legal and ethical aspects of event management, including risk management, and social and environmental responsibilities.

  
  • HSL 026 - Event Management and Design (Module 2)


    10 Continuing Education Units (CEU). This course is not for Credit(s).

    This course is designed to enable the student to learn about special event design and decorations. Topics to be covered include design and decoration, and decoration elements.

     

    Course Objectives:

    1. design decorations for special events,

    2. create decorations for special events, and

    3. identify elements of decoration design and construction.

  
  • HSL 027 - Event Management and Design (Module 3)


    10 Continuing Education Units (CEU). This course is not for Credit(s).

    This course is designed to enable the student to learn about types of special events. Topics to be covered include corporate events, social events and weddings, fairs and festivals, and spectacles and parades.

     

    Course Objectives:

    1. identify the differences of various event types, and

    2. use proper planning for each type of special events.

  
  • HSL 035 - NEW CASINO DEALER - BLACKJACK


    9.0 Continuing Education Units (CEU). This course is not for Credit(s).

    This course is designed to enable the student to become a Casino Blackjack Dealer. Topics to be covered include: exceptional customer service; fundamentals of casino gaming roles and techniques: handling chips, cards and cash; double downs; and splitting, surrender and insurance. Emphasis will be placed on customer service techniques, accuracy, and taking and paying plus Blackjack payouts. ​

    Course Objectives:
    1. demonstrate thorough knowledge of fundamentals of gaming and blackjack rules
    2. demonstrate a proficiency in dealing Blackjack
    3. demonstrate making accurate payouts
    4. complete an audition successfully
    5.​ demonstrate a proficiency in exceptional customer service techniques.

     

  
  • HSL 087 - Culinary Foundations I


    8.7 Continuing Education Units (CEU). This course is not for Credit(s).

    This noncredit course is designed to introduce the student to professional kitchen standards, professional behavior standards, and work flow. Topics to be covered include large and small equipment ID, proper food safety and sanitation procedures, cooking, receiving, storage, mise en place, and seasoning agents. Students will practice and hone one’s skills by preparing meals for the Maryland Food Bank’s network of partners.

     

    Course Objectives:

    1. explain, understand, and demonstrate professional standards in relation to personal appearance, conduct, and kitchen etiquette;

    2. discuss and understand the need for a sense of urgency through speed and efficiency in kitchen operations;

    3. discuss and apply the correct practices for safe food handling, cleaning and sanitation procedures, personal hygiene

    practices, and proper equipment and facilities care;

    4. discuss, apply, and demonstrate proper knowledge and execution of knife skills;

    5. discuss and demonstrate correct use of all major commercial (small and large) food service equipment;

    6. discuss and apply correct procedures for the flow of food: receiving, storage, food preparation, cooking execution, and cooling; packaging, to include bulk and Reduced Oxygen Packaging, and food package labeling; and

    7. discuss, identify, and apply the best use for various cooking agents: seasonings, spices, herbs, and marinades; and how to develop flavor profiles.

  
  • HSL 088 - Culinary Foundations II


    8.7 Continuing Education Units (CEU). This course is not for Credit(s).

    This course is designed to teach students the fundamentals of cooking. Students will learn to read, understand, and apply recipes; execute cooking techniques; and apply safe cooking temperatures while honing one’s production skills. Topics to be covered include thickeners, seasoning agents, and traditional and emulsified sauces. Students may become Serv Safe® Certified. Students will continue to practice and hone one’s skills by preparing meals for the Maryland Food Bank’s network of partners.

     

    Course Objectives:

    1. explain and correctly use recipes for production, including understanding of yield calculation, recipe scaling, and units of measure;

    2. discuss and demonstrate knowledge of a variety of seasoning agents: thickeners, sweeteners, acids, and their correct application during the cooking process;

    3. discuss and execute a variety of dressings, sauces, and stocks;

    4. prepare and understand the differences between emulsions and classical sauces;

    5. practice cooking skills while preparing a variety of dishes; and

    6. prepare to complete Serv Safe® Food Safety and Training Certification.

  
  • HSL 089 - Culinary Foundations III


    8.7 Continuing Education Units (CEU). This course is not for Credit(s).

    This noncredit course is designed to teach students the basics of meat, poultry, seafood, vegetables, and grains while applying correct flavor development and cooking techniques. Topics to be covered include basic food groups and the preparation and cooking techniques appropriate for each. Students will continue to practice and hone their skills by preparing meals for the Maryland Food Bank’s network of partners.

     

    Course Objectives:

    1. identify and fabricate a variety of cuts including beef, poultry, and pork;

    2. identify, prepare, and cook a variety of vegetables, grains, and fruits;

    3. discuss and understand the importance of seasonality and the impact of local ingredients on various cuisines;

    4. identify, fabricate, and cook fish and shellfish;

    5. identify and prepare a variety of dishes using dairy and egg products;

    6. prepare a variety of international dishes by applying correct cooking techniques, knife skills, vegetable identification, grain identification, meat identification, and fabrication.

  
  • HSL 090 - Culinary Job Readiness


    3.6 Continuing Education Units (CEU). This course is not for Credit(s).

    This noncredit course is designed to give students the necessary job searching, interviewing, and job retention skills needed to gain entry into the foodservice industry. Topics to be covered include effective communication, goal setting, appropriate work place behavior, resume and cover letter writing, job search, and interviewing skills.

     

    Course Objectives:

    1. discuss, understand, and apply career goal setting;

    2. discuss, understand, and create a cover letter and resume;

    3. discuss, understand, and apply job searching and interviewing skills;

    4. discuss and understand how to obtain gainful employment; and

    5. discuss, understand, and demonstrate appropriate work place behavior.

  
  • HSL 092 - Casino Poker Dealer


    8 Continuing Education Units (CEU). This course is not for Credit(s).

    Focus on the fundamentals of dealing Casino Poker: Texas Hold-‘em, Omaha, Pot Limit, 7 Card Stud and 5 Card Stud. Emphasis will be placed on accuracy, game pace, rake, pots and side pots.

     

    Course Objectives:

    1. discuss poker game rules,

    2. demonstrate a proficiency in dealing poker,

    3. demonstrate accuracy making all payouts, and

    4. demonstrate the ability to successfully pass an instructors audition.

     

  
  • HSL 103 - Professional Bartending/Mixology


    3 Continuing Education Units (CEU). This course is not for Credit(s).

    This course is designed to enable the student to learn the essentials of professional bartending. Additionally, successful completion of this course will qualify students to take an advanced exam for safe alcohol service to earn T.I.P.S. certification which is an approved credential by Maryland. Topics to be covered include bar preparation, beverage recipes and customer service, understanding alcohol laws and responsibilities, evaluating intoxication levels, checking identifications, and dealing with difficult situations.

     

    Course Objectives:

    1. discuss liquor liability issues and state liquor laws,
    2. demonstrate the use of bartending equipment and tools,
    3. identify various glassware utilized in a bar operation,
    4. recognize brands of liquor and relate brands to type of liquor, and
    5. practice customer service skills and sale of drinks using a point of sale system


Continuing Education - Individuals with Disabilities

  
  • CCT 580 - Growth and Development in Early Childhood


    3.5 Continuing Education Units (CEU). This course is not for Credit(s).

    This course is designed to enable the childcare provider to learn the theories of human development and physical growth along with family and diversity issues. Topics to be covered include applying theory to practical situations, major development in physical and psychological growth, and developmentally appropriate practice.

     

    Course Objectives:

    1. identify ways in which family and home contribute to development;
    2. identify and apply the principles of developmentally appropriate psychological practice;
    3. identify and explain current issues of concern in child care;
    4. identify stages of development in young children;
    5. identify the characteristics of each stage of development;
    6. explain theories of development and learning of major developmental theorists;
    7. apply major theories of development and learning readiness to practical experiences and observations of young children; and
    8. demonstrate an understanding of how to apply techniques in physical and psychological growth and development.

  
  • CCT 582 - Childcare Internship – 1st Semester


    9 Continuing Education Units (CEU). This course is not for Credit(s).

    This course is designed to enable the student who is in the Single Step Childcare Program to learn the best practices in early childhood education and to apply these theories, methods, and materials in the instruction used in class. Topics to be covered include practical applications of methods, materials, instruction and practice in creation of planned activities and schedules, developmental theories of early childhood education and the development of young children, and participation in large. and small group classroom activities.

     

    Course Objectives:


    1. apply the methods used in the instruction and supervision of young children;
    2. demonstrate the effective teaching of a lesson;
    3. apply lesson planning and classroom scheduling;
    4. plan according to stages of development;
    5. identify and apply safety and health practices specific to early childhood classroom settings;
    6. apply theories of early childhood development to instruction and lesson planning;
    7. apply major theories of development and learning readiness to interactions with and observations of young children in early childhood classrooms;
    8. instruct, observe, and interact with children in at least two stages of growth and development by applying behavioral theories and related practices;
    9. observe the ways in which family and home contribute to development and learning;

  
  • CCT 582 - Childcare Internship – 2nd Semester


    9 Continuing Education Units (CEU). This course is not for Credit(s).

    Learn the best practices in early childhood education and to apply these theories, methods and materials in the instruction used in class. Topics include practical applications of methods, materials, instruction and practice in creation of planned activities and schedules, developmental theories of early childhood education and the development of young children and participation in large and small group classroom activities.

     

    Course Objectives:
    1. apply the methods used in the instruction and supervision of young children;
    2. demonstrate the effective teaching of a lesson;
    3. apply lesson planning and classroom scheduling;
    4. plan according to stages of development;
    5. identify and apply safety and health practices specific to early childhood classroom settings;
    6. apply theories of early childhood development to instruction and lesson planning;
    7. apply major theories of development and learning readiness to interactions with and observations of young children in early childhood classrooms;
    8. instruct, observe, and interact with children in at least two stages of growth and development by applying behavioral theories and related practices;
    9. observe the ways in which family and home contribute to development and learning;

  
  • CCT 584 - Early Childhood Methods and Materials


    3 Continuing Education Units (CEU). This course is not for Credit(s).

    This course is designed for students with disabilities who are interested in pursuing a career in childcare. The course introduces the student to the techniques and skills used in instructing children ages two through five in a pre-school setting. A Maryland State ninety (90) hour child care certificate will be issued upon successful completion of course competencies. Topics to be covered include developing age appropriate lessons, thematic play, and selecting suitable activities and materials for children ages two through five.

     

    Course Objectives:

    1. design curriculum and lesson plans for children ages 2-5 years,
    2. plan integrated curriculum based or knowledge of curriculum areas,
    3. apply problem solving skills in pre-school settings, and
    4. apply course teachings to field work projects in pre-school settings.

     

  
  • CHA 023 - Keyboarding I


    4.4 Continuing Education Units (CEU). This course is not for Credit(s).

    This course is designed to teach the student the basic skills needed to navigate the keyboard to facilitate communication. Topics to be covered include; touch typing using numerical and alphabetical keys, develop formatting skills, set margins, tabs, and center text horizontally, and communications enhancement using the keyboard.

     

    Course Objectives:

    1. key alphabetic and numeric key “by touch” using proper keying techniques;
    2. develop formatting skills;
    3. set margins, tabs and center horizontally; and
    4. discuss how to enhance communication using the keyboard.

  
  • CHA 031 - Vocational Readiness


    2.4 Continuing Education Units (CEU). This course is not for Credit(s).

    This course is designed to offer students pre-vocational skills required before they prepare to find a job. This course will also help students gain experience and understanding of effective job seeking skills, and interviewing skills. Topics to be covered mclude: career options, workplace expectations, communication skills within the workplace, proper attire for interviewing for a position, resumes, proper etiquette during phone interviews and personal interview, and cold calling techniques for job exploration.

     

    Course Objectives:

    1. define career interests,
    2. demonstrate an understanding of the Occupational Outlook Handbook and its importance,
    3. identify information regarding expectations in the workplace,
    4. develop the ability to role play to formulate relationships within the workplace,
    5. identify proper attire that should be worn during the interview,
    6. identify appropriate dress for the workplace and the job is obtained,
    7. demonstrate the ability to prepare an effective cover letter and resume,
    8. discuss and practice proper telephone etiquette when responding to employment ads in the
    9. newspaper, and
    10. describe and practice cold calling techniques when exploring jobs in the community.

     

  
  • CHA 037 - Microsoft Office Applications for Special Learners


    2.4 Continuing Education Units (CEU). This course is not for Credit(s).

    This course is designed to enable the student to learn to use Microsoft Word, Excel, and Outlook with the accuracy needed for entry level employment in an office setting. Topics to be covered include creation of spreadsheets, charts, manipulation of documents, including the adjustment of margins, application of watermarks, addition of headers and footers.

     

    Course Objectives:

    1. create a business correspondence using Microsoft Word;

    2. write a business email, including professional signature, using Microsoft Outlook;

    3. create a spreadsheet listing specific data using Microsoft Excel; and

    4. create a table or chart using both Microsoft Excel and Word.

  
  • CHA 043 - Clerical Internship


    2.4 Continuing Education Units (CEU). This course is not for Credit(s).

    This course is designed to provide supervised work experience in an office or similar setting. The student will work under the direct supervision of the office manager or program assistant. The student will also be observed and supervised by the program’s job placement specialist. Topics to be covered include filing materials, answering the phone, taking phone messages, entering data, creating internal documents, managing calendars using Microsoft Outlook, and prioritizing and multi-tasking skills:

     

    Course Objectives:

    1. prepare file materials using a number of filing systems;

    2. develop the ability to answer phones using a script;

    3. record phone messages. using a message pad;

    4. develop the ability to enter data using Microsoft Office suite software;

    5. create internal documents using Microsoft Word;

    6. manage calendars using Microsoft Outlook or a day planner;

    7. demonstrate an understanding of time management, prioritizing, and multi-tasking skills; and

    8. use office technology and machinery to photocopy documents and packets, shred documents, send a fax, and use voice mail features.

  
  • CHA 048 - Interpersonal Communication


    2.75 Continuing Education Units (CEU). This course is not for Credit(s).

    This course is designed to enhance the disabled student’s skill development in communicating and interacting at work and in the independent adult world. Topics to be covered include workplace communication, appropriate workplace appearance, keys to self care in the independent adult world, understanding verbal and non verbal language and cues, problem solving, and managing interpersonal relationships and interactions.

     

    Course Objectives:

    1. identify and describe how communication styles differ in and out of the workplace;
    2. demonstrate appropriate workplace communication;
    3. identify, describe, and demonstrate appropriate interpersonal workplace interactions;
    4. identify problem solving strategies for the workplace;
    5. demonstrate problem solving strategies applicable to the workplace;
    6. identify and describe methods of self care and features of appropriate appearance in the workplace and in the independent world;
    7. identify and describe issues of health and wellness in the independent adult world;
    8. interpret verbal and nonverbal language and cues in the independent adult world; and
    9. interpret verbal and nonverbal language and cues in the workplace.

  
  • CHA 050 - Skills and Concepts for Employment


    4.4 Continuing Education Units (CEU). This course is not for Credit(s).

    This course is designed to enable the student to learn how to prepare for employment using the basic skills needed for success. Topics to be covered include calculation of wages, hours and income tax, functional reading skills for the completion of job applications, skills needed to excel in the workplace, job interview skills, Internet use for job searches, personal computer and the Internet for use in tasks associated with job searches.

     

    Course Objectives:

    1. identify and use vocabulary related to the workplace;

    2. use technology to locate employment opportunities,

    3. communicate effectively using telephone, email and word processing;

    4. construct a resume and cover letter;

    5. calculate wages, overtime, and other pay;

    6. calculate income tax using a simple formula;

    7. develop the ability to complete a I 040 EZ tax form;

    8. demonstrate effective practices in interviewing for a job;

    9. identify and explain basic concepts, rights, and policies related to the American Disabilities ACT, (ADA);

    10. identify and understand vocabulary commonly used in ADA law and provision of disability related service;

    11. identify, communicate, and demonstrate those skills needed to be an excellent employee; and

    12. identify and communicate characteristics of a successful employee.

  
  • CHA 070 - Afternoon Internship


    6 Continuing Education Units (CEU). This course is not for Credit(s).

    This course is designed to enable the student to gain the experience needed to perform the daily tasks of hourly work. The student will demonstrate skills in the workplace and observe workplace practices in a variety of commercial and government establishments. Topics to be covered include appropriate workplace behavior, time management, conflict resolution, workplace skills.

     

    Course Objectives:

    1. use workplace technology to perform daily tasks,
    2. use workplace specific equipment,
    3. demonstrate workplace specific methods,
    4. perform basic tasks using literacy and math skills,
    5. demonstrate self advocacy in the workplace,
    6. demonstrate workplace specific safety methods, and
    7. identify and complete appropriate forms.

  
  • CHA 080 - Skills and Concepts for Clerical Work


    4.4 Continuing Education Units (CEU). This course is not for Credit(s).

    This course is designed to enable the disabled adult student to learn the methods used in general office practices and the use of basic office technology utilizing materials encountered in the everyday business environment Topics to be covered include using
    effective customer service techniques, understanding business processes, effectively using office technology, and management of time and workload.

     

    Course Objectives:

    1. communicate with clients, coworkers and the general public in person and via telephone using appropriate business language and etiquette;
    2. create memos, emails, and take messages using appropriate grammar and punctuation as well as appropriate business language and etiquette;
    3. organize, create and add to files using various filing systems;
    4. identify, select, and demonstrate the use of at least seven functions of standard office fax machines and copiers;
    5. identify, select, and demonstrate at least six functions of standard office voicemail;
    6. create and manage an office calendar;
    7. manage basic records and financial procedures; and
    8. identify and demonstrate basic methods of time management.
     

  
  • CHA 081 - Basic Animal Studies


    4.4 Continuing Education Units (CEU). This course is not for Credit(s).

    This course is designed to prepare students to care for and work with animals safely and sensitively in a professional setting. Topics to be covered include health and nutrition for small animals, and basic animal psychology.

     

    Course Objectives:

    1. identify warning signs in animal behavior,
    2. identify and demonstrate methods of calming and soothing an animal,
    3. identify and list eight essentials for animal health and short term animal care, and
    4. list the nutritional needs of dogs and cats.

  
  • CHA 083 - Basic Security Guard Practicum A


    6.6 Continuing Education Units (CEU). This course is not for Credit(s).

    This course is designed to enable the student to learn the basic skills needed to obtain and maintain a job in the security field. Topics to be covered include supervised demonstration of the methods, protocols, and concepts needed to serve and protect.

     

    Course Objectives:

    1. identify and demonstrate safety protocols in the field,
    2. demonstrate appropriate and inappropriate public safety behaviors, and
    3. communicate public safety information and directives with the public.

  
  • CHA 084 - Basic Security Guard Practicum B


    6.6 Continuing Education Units (CEU). This course is not for Credit(s).

    This course is designed to enable the student to learn the basic skills needed to obtain and maintain a job in the security field. needed to Topics to be covered include a supervised demonstration of the methods, protocols, and concepts needed to serve and protect.

     

    Course Objectives:

    1. demonstrate emergency planning techniques and demonstrate to: appropriate  response,

    2. demonstrate correct methods of written and verbal reporting;

    3. identify and demonstrate professional conduct and ethics of security work.

  
  • CHA 085 - Basic Security Guard Training A


    6.6 Continuing Education Units (CEU). This course is not for Credit(s).

    This course is designed to enable the student to learn the basic skills needed to obtain and maintain a job in the security field. Topics to be covered include the methods, protocols, and concepts needed to serve and protect.

    Course Objectives:

    1.   identify the practices that make a security guard successful,
    2.   identify appropriate and inappropriate public safety behaviors, and
    3.   communicate appropriate safety methods.

  
  • CHA 086 - Basic Security Guard Training B


    6.6 Continuing Education Units (CEU). This course is not for Credit(s).

    This course is designed to enable the student to learn the basic the skills needed to obtain and maintain a job in the security field. Topics to be covered include the methods, the protocols, and the concepts needed to serve aand protect.

     

    Course Objectives:

    1. identify emergency lanning techniques and demonstrate appropriate response,

    2. demonstrate correct methods of written and verbal reporting,

    3. identify the legal restrictions and rights in surity works. and

    4. identify and demonstrate professional conduct and ethics of security work.

     

  
  • CHA 115 - Basic Animal Studies II


    4.4 Continuing Education Units (CEU). This course is not for Credit(s).

    This course is designed to enable students with disabilities who seek an entry way into employment in an animal-based business to learn how to supervise and maintain the safety of animals in professional care settings. Topics to be covered include dog calls, small animal holds and holding techniques, key words and phrases, use of body and stance in supervision of animals, and animal first aid.

     

    Course Objectives:

    1. perform first aid for an injured animal,

    2. identify signs of stress in animals,

    3. demonstrate basic techniques for calling and calming an animal,

    4. demonstrate how to safely hold a small animal for transport or medication,

    5. establish systems for the purpose of animal behavior, and

    6. demonstrate clear communication with an animal.

  
  • CHI 049 - Theory and Practice in Infant and Toddler Care


    6 Continuing Education Units (CEU). This course is not for Credit(s).

    This course is designed to enable the student to learn about the development of infants and toddlers and how to foster that development in an early childhood classroom. Topics to be covered include safety, nutrition, developmental theory, fostering development, and learning through play.

     

    Course Objectives:

    1. identify the stages of development and developmental markers for infants,

    2. identify the stages of development and developmental markers for toddlers,

    3. develop lesson plans that assist with infant’s and toddler’s development,

    4. identify and demonstrate safety practices in an infant and toddler classroom,

    5. demonstrate how to set up an appropriate learning environment for infants and toddlers,

    6. identify the markers of social development for infants and toddlers,

    7. demonstrate strategies for fostering social development for infants and toddlers in a classroom setting, and

    8. identify and describe the nutritional needs of infants and toddlers.

     

     

  
  • MTP 131 - Mathematics for the Warehouse


    2.3 Continuing Education Units (CEU). This course is not for Credit(s).

    This course is designed to enable the disabled student to learn the basic mathematical skills required for employment in the warehousing field. Topics to be covered include metric measurements, percentages, decimals, fractions, addition, subtraction, multiplication, and division of whole numbers.

     

    Course Objectives:

    1. demonstrate the ability to measure length, width, and height of containers in metric units;

    2. demonstrate the ability to weigh containers in metric units;

    3. develop the ability to calculate profit and loss;

    4. develop the ability to calculate profit;

    5. develop the ability to measure volume of containers in metric units; and

    6. demonstrate the ability to calculate using whole numbers and decimal skills to manage inventory.

  
  • MTP 132 - Reading and Writing in the Warehouse


    2.3 Continuing Education Units (CEU). This course is not for Credit(s).

    This course is designed to enable the disabled student to learn the reading and writing skills required for work in the warehousing field. Topics to be covered include reading comprehension, reading to perform a task, and writing to inform.

     

    Course Objectives:

    1. demonstrate the ability to read invoices,

    2. demonstrate the ability to read purchase orders,

    3. demonstrate the ability to read shipping records and guidelines,

    4. develop the ability to write inventory reports,

    5. develop the ability to keep shipping logs,

    6. demonstrate the ability to read safety rules, and

    7. demonstrate the ability to read company handbooks and policies.

  
  • VOA 363 - Warehouse Technician Practicum


    4.5 Continuing Education Units (CEU). This course is not for Credit(s).

    This course is designed to enable the disabled student to learn the practical experience required to perform the everyday tasks of warehouse work and product distribution. Topics to be covered include the use of warehouse software to perform daily tasks, the use of warehouse materials such as pal et jacks, reach trucks and racks, and stock picking.

     

    Course Objectives:

    1. demonstrate the ability to use warehouse software to check on orders;

    2. demonstrate the ability to use warehouse software to ship orders;

    3. demonstrate the ability to use warehouse software to check inventory;

    4. develop the ability to use warehouse materials to stock shelves using the correct system;

    5. develop the ability to process orders using warehouse materials;

    6. develop the ability to distribute materials within and outside of warehouse following instructions;

    7. develop the ability to report and log distribution, shipping, and receiving with proper paperwork;

    8. develop the ability to mark, code, scan inventory on shipments; and

    9. demonstrate an understanding of how to practice safety in accordance with OSHA and site regulations.

  
  • VOA 364 - Methods and Safety in Warehousing


    3.3 Continuing Education Units (CEU). This course is not for Credit(s).

    This course is designed to enable the disabled student to learn to perform warehouse work as well as the safety requirements of working in a warehouse. Topics to be covered include shipping, receiving, stock picking, inventory management, basic safety, and OSHA regulations.

     

    Course Objectives:

    l. demonstrate the ability to practice good safety habits on the job;

    2. demonstrate the ability to check shipping information against an invoice, purchase order, manifest;

    3. demonstrate the ability to mark identification numbers or codes on incoming shipments;

    4. develop the ability to conduct physical and cyclical counts;

    5. develop the ability to rotate stock;

    6. develop the ability to prepare and verify outbound shipments; and

    7. develop the ability to inspect trailers and areas before loading stock.

  
  • VOA 382 - Forklift Operator Training


    1.5 Continuing Education Units (CEU). This course is not for Credit(s).

    This course is designed to enable the company employee to learn how to operate forklifts in accordance with OSHA standards. The course will cover safety measures as they pertain to vehicle inspection, proper vehicle operation, and product handling under general and specific site conditions. Topics to be covered include safety issues as they pertain to the knowledge of the equipment, understanding load balance, areas traveled, common sense, general information about forklifts, stability, center of gravity, capacity (weight and load center), visual and operational checks of the engine as part of an inspection procedure, basic operating procedures, steering, lifting loads, moving loads, attachments, stopping, and parking.

     

    Course Objectives:

    1. demonstrate the ability to inspect the vehicle for unsafe conditions;
    2. demonstrate an understanding of potentially hazardous conditions and safety measures to follow;
    3. develop the ability to stop, drive, and tum a forklift; and
    4. develop the ability to load, stack, lift and maneuver various loads properly and safely.

  
  • VOA 567 - Apartment Maintenance Assistant


    8.8 Continuing Education Units (CEU). This course is not for Credit(s).

    This course is designed to enable the student who has special needs to becoming an apartment maintenance assistant. Topics to be covered include light repairs, developing punch lists, and basics of facilities management.

     

    Course Objectives:

    1. identify the key activists and components in maintaining a physical plant,

    2. identify what makes a rental facility and its plant safe for residents,

    3. demonstrate the process of completing minor facilities repairs,

    4. identify and demonstrate safety practices in facility repair work,

    5. identify the components of a punch list, and

    6. identify and demonstrate the use of the communication methods and channels in apartment maintenance.

  
  • VOA 568 - Construction Trades Assistant Methods and Safety


    8.8 Continuing Education Units (CEU). This course is not for Credit(s).

    This course is designed to enable the student who has special needs to learn about becoming a construction trade assistant. Topics to be covered include identification of tools used in construction trades, the uses of specific tools, and tools and equipment that are specific to each construction trade.

     

    Course Objectives:

    1.identify tools specific to each construction trade,

    2. demonstrate the appropriate use of tools commonly used in construction trades,

    3. identify and demonstrate safety practices in the use of tools and equipment common in construction trades,

    4. identify the best tools to use for specific jobs or tasks,

    5. demonstrate the uses of tools in combination to complete a construction project,

    6. demonstrate the use of mathematics in completing construction projects, and

    7. identify and demonstrate safety practices in construction.


Continuing Education - Other Certifications

  
  • FIT 627 - Personal Fitness Trainer Certification I


    .7 Continuing Education Units (CEU). This course is not for Credit(s).

    This course is designed to enable instructors and students to learn and apply the important concepts required for taking and passing the AAAI ISMA Personal Fitness Trainer Exam. The instructor course materials are provided as a guideline for teaching the course. Topics to be covered include the principles of strength conditioning, aerobic conditioning, cross training, fitness testing, and how to determine body composition, injury prevention and identification, marketing, motivation, and designing individual fitness programs.

     

    Course Objectives:

    1. demonstrate an understanding the practical and theoretical aspects of the fitness trainer exam,

    2. discuss movement techniques to teach students proper exercise,

    3. demonstrate an understanding of the material in the Personal Trainer Manual,

    4. discuss the health benefits of exercise science and sports medicine, and

    5. demonstrate readiness to sit for AAAI ISMA Personal Fitness Trainer Certification exam.

  
  • FIT 629 - Primary Aerobic Trainer Certification


    .7 Continuing Education Units (CEU). This course is not for Credit(s).

    This course is designed to enable instructors and students to learn and apply the important concepts required for taking and passing the AAAI ISMA Primary Aerobic Trainer Certification exam. The instructor course materials are provided as a guideline for teaching the course. Topics to be covered include the principals of aerobic strength conditioning and training, fitness testing and how to determine body composition, injury prevention and identification, marketing, motivation, and designing individual aerobic programs.

     

    Course Objectives:

    1. demonstrate an understanding of the practical and theoretical aspects of the aerobic fitness trainer exam,

    2. discuss movement techniques to teach students proper aerobic exercise,

    3. demonstrate an understanding of the material in the primary aerobic  trainer certification manual,

    4. discuss the health benefits of exercise science and sports medicine,

    5. demonstrate readiness to sit for the AAAI ISMA Primary Aerobic and Trainer Certification exam.

     

  
  • FIT 663 - Aerobic Kickboxing Instructor Certification


    .7 Continuing Education Units (CEU). This course is not for Credit(s).

    This course is designed to enable the student to learn about becoming a skilled Aerobic Kickboxing Instructor. This course will provide the practical information to understand and apply the concepts required to pass the American Aerobic Association International/International Sports Medicine Association (AAAI/ISMA) Kickboxing Instructor Certification. Topics to be covered include the principles of kickboxing, techniques and class structure, strength conditioning, bioenergetics, marketing your program, and aerobic kickboxing conditioning.

     

    Course Objectives:

    1. analyze written and practical concepts and prepare to take the AAAI ISMA Aerobic Kickboxing Instructor Certification exam;

    2. describe cardio-respiratory physiology, bioenergetics, energy systems, and exercise metabolism;

    3. demonstrate aerobic kickboxing techniques;

    4. understand injury prevention, identification and kickboxing principles;

    5. discuss the health benefits of aerobic kickboxing and adding kickboxing to an existing class; and

    6. design individual fitness programs to market and motivate your students.

  
  • FIT 745 - Personal Fitness Trainer Certification II


    .7 Continuing Education Units (CEU). This course is not for Credit(s).

    This course is designed to enable the student to learn about and apply  important concepts required for attempting the AAAI ISMA Personal Fitness Trainer II (Master Personal Trainer) Exam. Topics to be covered include advanced principles of strength conditioning, aerobic conditioning, cross training principles of building muscle and losing fat, developing a personal training business, fitness testing, and how to determine body composition.

     

    Course Objectives:

    1. demonstrate readiness to take the certificate testing for AAA(ISMA  Personal Fitness Trainer Certification II (Master Personal Trainer);

    2. demonstrate an understanding of the practical and theoretical components of the fitness trainer exam;

    3. demonstrate movement techniques to teach students proper exercise;

    4. demonstrate an understanding of the material in the Personal Trainer Manual;

    5. discuss the health benefits of exercise science and sports medicine for individuals with special needs or health conditions, such as high blood pressure, diabetes, osteoporosis, arthritis, fibromyalgia, and the elderly;

    6. discuss how to design an advanced nutrition program for clients; and

    7. identify the principles of building muscle and losing fat with individuals with special needs or medical conditions, including the elderly.

  
  • FIT 760 - Animal Reiki I


    .75 Continuing Education Units (CEU). This course is not for Credit(s).

    This course is designed to enable the student to learn about Reiki, the Japanese energy healing system created by Mikao Usui. The student will learn about how Reiki can be used in healing animals and people, and will receive an attunement to Shoden Reiki Level I. Topics to be covered indude Reiki and its use as a healing technique, history of Japanese energy healing system, meditation and Reiki , and Reiki attunements.

     

    Course Objectives:

    1. discuss Reiki and its use as a healing technique;

    2. discuss the history of Japanese energy healing system meditation and Reiki;

    3. discuss Reiki attunements;

    4. discuss practical application and apply Reiki to humans and animals;

    5. demonstrate an understanding of Reiki;

    6. demonstrate the ability to conduct practice meditation and self-healing; and

    7. demonstrate Level I Reiki techniques on oneself and on a live animal.

  
  • FIT 761 - Animal Reiki II


    .75 Continuing Education Units (CEU). This course is not for Credit(s).

    This course will enable the student to learn the three symbols and mantras  of Level II Reiki, how distance healing works across space and time, and how Reiki can be complimented with other alternative healing techniques. Each successful student will receive a second  level attunement/Animal Reiki Level II Certificate, and skills to practice Level II Reiki with animals. Topics include distance healing, healing from a distance and healing the past or the future, Reiki II symbols, complimenting Reiki with other alternative healing pactices, Reiki attunments, and practical application, Prerequisites: Animal Reiki Level I.

     

     Course Objectives:

    1. demonstrate an understanding of distance healing

    2. demonstrate an understanding how Reiki can be complemented  by other alternative healing techniques; and

    3. demonstrate Level II Reiki techniques oneself and on a live animal.

     

  
  • FIT 769 - Animal Reiki Certification Training Level II


    2.5 Continuing Education Units (CEU). This course is not for Credit(s).

    This course is designed to enable the student to learn advanced techniques for working with animals and how Reiki practice complements other alternative healing techniques as a certified Animal Reiki practitioner. Students will receive an Animal Reiki Certification Training (ARCT) Level II certificate and develop skills to practice Animal Reiki II with animals. Topics to be covered include working with the instructor and a mentor to complete 10 sessions through consultation throughout one’s externship working with a minimum of five different animals; and completing documentation for review and approval to apply for Animal Reiki Certification Training (ARCT) Level II certification. Prerequisites: Animal Reiki Level I, Level II, and Level III.

     

    Course Objectives:

    1. describe distance healing,

    2. discuss how Reiki can be complemented by other alternative healing techniques,

    3. demonstrate Level II Reiki techniques on themselves and on a variety of live animals, and

    4. complete Reiki documentation review and approval for externship.

  
  • FIT 770 - Animal Reiki Certification Training Level III


    3.5 Continuing Education Units (CEU). This course is not for Credit(s).

    This course is designed to enable the student to learn advanced techniques of Animal Reiki Certification Training to work with animals and how Reiki practice complements other alternative healing techniques as a certified Animal Reiki practitioner. Students will receive an Animal Reiki Certification Training (ARCT) Level III certificate and develop skills to practice Animal Reiki III with live animals. Topics to be covered include working with the instructor and a mentor to complete 20 sessions through consultation throughout one’s externship working with a minimum of 10 different animals; submitting one’s practicum to the instructor for review and approval to complete the externship; and preparing to receive the Animal Reiki Certification Training (ARCT) Level III certification. Students have one year to complete the practicum after Level III training. Prerequisites: Animal Reiki Level I, Level II, Level III and Animal Reiki Certification Training (ARCT) Level II Certification. Upon completion the student can use the title Certified Animal Reiki Practitioner Level III.

     

    Course Objectives:

    1. describe distance healing,

    2. discuss how Reiki can be complemented by other alternative healing techniques,

    3. demonstrate Level III Reiki techniques on themselves and on a variety of live animals,

    4. complete Reiki documentation review and approval for an externship, and

    5. discuss procedures to submit practicum documentation for review and approval with assigned mentor.

  
  • FIT 773 - Animal Reiki III


    .75 Continuing Education Units (CEU). This course is not for Credit(s).

    Thihs course is designed to enable the student to learn the master symbol advanced techniques for working with animals, and how to maintain self-healing. Students will receive their Level II I attunement, wil be attuned to Okuden Reiki Level III, and develop the skills to practice Reiki with animals. Topics include distance healing, healing from a distance and healing the past or the futur, Reiki II symbols, complementing Reiki with other alternative healing practices, Reiki attunements, and practical application. Prerequisites: Animal Reiki Level I and II.

     

    Course Objectives:

    1. demonstrate 1an understanding of distance healing;

    2. understand how Reiki can be complemented by other alternative healing techniques; and

    3. demonstrate Level III Reiki techniques oneself and on a live animal.

     

  
  • VOA 079 - U.S. Coast Guard Captain’s Licensing Course (Master 100 Tons)


    9.2 Continuing Education Units (CEU). This course is not for Credit(s).

    Prepare for the U.S. Coast Guard Captain’s License test masters level. This comprehensive review covers all aspects of the commercial operation of Coast Guard inspected passenger carrying vessels. Subjects include rules of the road, deck general and safety, chart reading, plotting, T-Boat regulations, watchkeeping, trim and stability and ship construction. (Testing done on campus.)

    Course Objectives:

    1. demonstrate an understanding of the development and evolution of maritime navigation rules;

    2. demonstrate an understanding of the various types of nautical charts as well as general information that is contained on the chart;

    3. demonstrate an understanding of the magnetic compass, chart navigation latitude/longitude, plotting tools, measuring devices, compass bearings and distance off;

    4. demonstrate an understanding of how the Code of Federal Regulations is designed and how to find information that can be used in conjunction with the USCG’s licensing examination;

    5.  demonstrate an understanding of the chemistry of fire, and how to use basic fire fighting equipment/techniques and other emergency ship-board procedures; and

    6.  demonstrate an understanding of the general operations of larger vessels; and

    7. the student will be prepared to take the U.S.C.G. Merchant Marine Officers test for Master up to 100 gross tons.


Continuing Education - Transportation, Distribution, and Logistics

  
  • ARP 794 - Introduction to Diesel Mechanics - Part 1


    8.25 Continuing Education Units (CEU). This course is not for Credit(s).

    This course is designed to enable the diesel mechanic student to learn the foundation of diesel technology for commercial diesel vehicles. Topics to be covered include diesel engine design and technology, engine diagnosis and repair, use of specialized tools, and shop procedures.

     

    Course Objectives:

    1. describe and utilize safety procedures;

    2. identify shop maintenance procedures;

    3. demonstrate the ability to accurately and promptly maintain necessary repair records;

    4. demonstrate the ability to adhere to task sequencing and limits of task as instructed;

    5. perform preventative maintenance on trucks;

    6. describe diesel engine operation in detail;

    7. test engine mechanical systems, turbo charger, low and high pressure fuel delivery; and

    8. determine proper tools for each task.

  
  • ARP 795 - Introduction to Diesel Mechanics - Part 2


    8.25 Continuing Education Units (CEU). This course is not for Credit(s).

    This course is designed to enable the diesel mechanic student to learn the foundation of diesel technology for commercial diesel vehicles. Topics to be covered include engine diagnosis and repair, use of specialized tools, and application of regulatory/manufacturer standards.

     

    Course Objectives:

    1. demonstrate the ability to accurately diagnose basic engine problems;

    2. determine the correct tools to use in the maintenance/repair of an engine and their proper, safe use;

    3. locate and apply appropriate compliance criteria for various truck parts and equipment;

    4. identify principles and operations of core mechanical systems of a diesel engine including brakes, power train, clutch,

    and steering;

    5. operate gas cutting equipment;

    6. determine injection pump timing; and

    7. describe zero interruption in duty cycle.

     

  
  • ARP 796 - Introduction to Diesel Mechanics - Part 3


    8.25 Continuing Education Units (CEU). This course is not for Credit(s).

    This course is designed to enable the diesel mechanic student to learn the foundation of diesel technology for commercial diesel vehicles. Topics to be covered include engine diagnosis and repair, use of specialized tools, locating and using appropriate manufacturers, regulatory specifications for truck maintenance and repair, repair strategies using diagnostic codes, and differentiating mechanical and electronic malfunctions.

     

    Course Objectives:

    1. determine correct tools for each repair and use them effectively and safely;

    2. use impact gun, torque wrench, and other tools safely and effectively;

    3. demonstrate the ability to obtain and interpret diagnostic trouble codes;

    4. develop repair strategy based on trouble codes;

    5. differentiate between electronic and mechanical problems;

    6. develop repair strategy based on manufacturer recommendations and legal criteria; and

    7. identify principles and operations of core mechanical systems of a diesel engine including cooling system, electrical

    system, fluids, accessories, and induction exhaust.

  
  • PCP 754 - Microsoft Project 2016


    1.4 Continuing Education Units (CEU). This course is not for Credit(s).

    This course is designed to enable project managers to learn how to create a project plan with Microsoft Project 2016 during the planning phase of a project and then update a project plan during the execution, monitoring, and controlling phases of a project. Topics to be covered include starting a project, working with calendars, working with tasks, working with resources, delivering a project plan, managing the project environment, managing task structures, generating views, and producing reports.

     

    Course Objectives:

    1. create a new project plan;

    2. manage time, tasks, and resources in a project plan;

    3. demonstrate the ability to share a project plan;

    4. manage the project environment;

    5. manage task structures;

    6. apply project views to manage a project; and

    7. create project reports to share a project’s status.

  
  • VOA 485 - CDL Learner’s Permit Preparation


    2.8 Continuing Education Units (CEU). This course is not for Credit(s).

    This course enables the student to learn the necessary information to earn a Commercial Driver’s License (CDL) learner’s permit.  The student will examine off-road information that is required for the MVA’s written examination to obtain either a CDL-A or CDL-B license with appropriate endorsements.  Topics to be covered include general CDL knowledge, air brakes, tank truck operation, double and triple trailers, hazardous materials, passenger endorsements, and test preparation.

     

    Course Objectives:

    1. prepare a plan to study for the written Maryland CDL Learner’s Permit examination,
    2. identify the correct procedure for handling hazardous materials,
    3. interpret information in the training manuals and other materials,
    4. describe and demonstrate an understanding of the operation of an air brake system, and
    5. explain requirements for a “passenger endorsement.”


  
  • VOA 515 - Certified Logistics/Warehouse Distribution Associate


    2.7 Continuing Education Units (CEU). This course is not for Credit(s).

    This course is designed to enable the student, who is an entry level worker, to learn foundational logistics concepts. Topics

    to be covered include supply chain life cycle, environment, material handling equipment, safety principles, quality control,

    workplace communications, teamwork, and computer use. Upon successful completion of this course and exam, students

    earn the Certified Logistics Associate (CLA) designation from the Manufacturing Skill Standards Council (MSSC).

    Course Objectives:

    1. define the basic principles of cost effectiveness throughout the supply chain,

    2. identify the four main international security initiatives for logistics,

    3. identify the main federal safety organizations,

    4. list at least six basic safe material handling practices,

    5. describe how to document a quality control problem, and

    6. identify computer and software systems commonly used in logistics.

  
  • VOA 531 - Certified Logistics/Warehouse Distribution Technician


    2.7 Continuing Education Units (CEU). This course is not for Credit(s).

    This course is designed to enable the student, who is an entry level worker, to learn mid-level logistics topics. Topics to be covered include product receiving and storage, order processing, packaging, inventory, hazmat materials, transportation modes, and dispatch and tracking. Upon successful completion of this course and exam, students earn the Certified Logistics Technician (CLT) designation from the Manufacturing Skill Standards Council (MSSC). Prerequisite: Certified Logistics Associate.

     

    Course Objectives:

    1. describe common receiving and transportation documentation,

    2. explain the purpose of auditing orders,

    3. explain safe load procedures including load distribution,

    4. list the most common inventory control systems,

    5. list government regulations for hazmat handling, and

    6. explain basic vehicle routing principles.

  
  • VOA 553 - Learner Permit and Pre-Trip Introduction


    9.8 Continuing Education Units (CEU). This course is not for Credit(s).

    This course is designed to enable the student to learn about commercial vehicle operation and to develop the knowledge and skills needed to obtain a Maryland CDL Learner Permit including various endorsements. Instruction in basic CDL Theory and hazardous materials are part of this course. This course will begin to prepare successful completers to pass the pre-trip portion of MVA Class A Commercial Driver’s License examination and begin the process to be eligible to work as a Class a commercial driver. ​Topics to be covered include: FMCSA, general CDL theory, hazardous materials, pre-trip inspections (both exterior and interior), alcohol awareness, hours of service, defensive driving techniques, log books, trip planning and map-reading. Pre-requisite: MVA CDL Learner’s Permit.​

     

    Course Objectives:

    1. Explain the FMCSA’s responsibilities to the CDL industry
    2. Explain basic CDL theory and guidelines
    3. Describe the major classifications of hazardous materials
    4. Explain the importance of HazMat placarding
    5. Obtain a MD CDL Learner Permit with endorsements
    6. Describe a proper and complete Class A pre-trip vehicle inspection
    7. Explain CDL-A operator safety guidelines of the National Safety Council’s Defensive Driving program
    8. Complete a CDL driver log book
    9. Demonstrate the use of a commercial road atlas in trip planning
    10. Explain hours of service regulations that govern the operation of a CDL-A vehicle​


  
  • VOA 554 - CDL Class A – Maneuvers and Road Skill Basics


    9.1 Continuing Education Units (CEU). This course is not for Credit(s).

    This course is designed to help the student learn about commercial vehicle operation and to develop the knowledge and skills needed to pass the range (maneuvers) and road portions of the Maryland Vehicle Administrations (MVA) Class A Commercial Driver’s License examination. The student will learn a variety of backing and parking maneuvers, up-shifting/down-shifting, and the safe and efficient operation of various tractor-trailer (Class A) vehicles. Topics to be covered include: A review of pre-trip inspections, air-brake leak tests, straight-line backing, blind and sight-side parallel parking, shifting, highway and road signs, and basic road operations. Pre-requisite: MVA CDL Learner’s Permit with endorsements.

     

    Course Objectives:

    1. Conduct a proper and complete pre-trip inspection of a Class A vehicle;
    2. Perform an air-brake leak test properly
    3. Demonstrate correct up-shifting and down-shifting of a heavy duty manual transmission;
    4. Demonstrate correct down-shifting of a heavy duty manual transmission;
    5. Complete a proper blind side parallel parking maneuver;
    6. Complete a proper sight side parallel parking maneuver;
    7. Demonstrate a straight-line backing maneuver;
    8. Operate a CDL-A vehicle safely on roads and highways in a variety of conditions


  
  • VOA 555 - CDL-A Road and Advanced Safety Skills


    9.1 Continuing Education Units (CEU). This course is not for Credit(s).

    This course is designed to enable the student to learn about and to develop the skills required to operate a CDL Class A vehicle and to pass the Maryland Vehicle Administration’s (MVA) Class A Commercial Driver’s License examination to become eligible to work as a Class A commercial driver. Instruction is focused on operating Class-A vehicles on streets, roads and highways. Students will review regulations concerning alcohol awareness, hours of service for over the road vehicle operation, as well as breakdowns and accident prevention. Topics to be covered include: Review of shifting techniques, Review of backing and parking maneuvers, Use of flat, convex, and fender mirrors, Changing lanes and merging, Road and weather hazards, Emergency stops, Review of defensive driving techniques.

     

    Course Objectives:

    1. Demonstrate the ability to properly up-shift and down-shift a heavy-duty manual transmission on off-site street, road or highway
    2. Demonstrate the ability to properly back-up and parallel park a Class A vehicle
    3. Explain the proper use of flat, convex and fender mirrors
    4. Demonstrate the ability to safely merge into traffic and change lanes in a Class A vehicle
    5. Enter and exit a limited access highway safely
    6. Describe typical road and weather hazards for truckers
    7. Execute a safe emergency stop in a Class-A vehicle
    8. Describe defensive driving techniques for Class-A vehicles
    9. Demonstrate readiness to test successfully in the pre-trip, skills, and road portions of the MVA licensing exam to obtain a Maryland CDL-A license


  
  • VOA 605 - Forklift Operator Training


    1.2 Continuing Education Units (CEU). This course is not for Credit(s).

    This course is designed to enable the student to learn to operate forklifts in accordance with OSHA standards.  The course will cover safety measures as they pertain to vehicle inspection, proper vehicle operation, and product handling under general and specific site conditions. Topics include safety issues, understanding load balance, areas traveled, common sense, general information about forklifts, stability, center of gravity, capacity (weight and load center), visual and operational checks of the engine as part of an inspection procedure, basic operating procedures, steering, lifting loads, moving loads, attachments, stopping, and parking.

     

    Course Objectives:

    1. inspect the vehicle for unsafe conditions;
    2. demonstrate an understanding of potentially hazardous conditions, and safety measures to follow;
    3. demonstrate the ability to stop, drive and turn a forklift; and
    4. demonstrate the ability to load, stack, lift and maneuver various load properly and safely.

  
  • VOA 717 - CDL-B


    7.5 Continuing Education Units (CEU). This course is not for Credit(s).

    This course is designed to enable the student to learn the skills required to pass the Maryland Vehicle Administrations (MVA) Class B Commercial Driver’s License road examination to become eligible to work as a Class B commercial driver.  The student will learn the safe and efficient operation of commercial straight trucks and passenger bus (Class B) vehicles. Topics to be covered include reviewing pre-trip (exterior), pre-trip (interior), National Safety Council defensive driving techniques, parking, turning, and controlling vehicle motion.  Pre-requisite: MVA CDL Learner’s Permit.

     

    Course Objectives:

    1. conduct a proper and complete pre-trip vehicle inspection;
    2. operate a CDL-B vehicle in accordance with the National Safety Council’s defensive driving  standards;
    3. demonstrate the ability to correctly operate all vehicle controls;
    4. demonstrate the ability to accelerate smoothly in both directions;
    5. complete all necessary and regulatory paperwork;
    6. describe federal and state regulations governing the operation of commercial vehicles;
    7. develop the ability to park the vehicle safely in the blind side, right side, and alley dock situations; and
    8. demonstrate readiness to test for the CDL-B licensure.


  
  • VOA 834 - OSHA 10-Hour General Industry


    1 Continuing Education Units (CEU). This course is not for Credit(s).

    This course is designed to enable the student, who is an entry level general industry worker, to learn to recognize and prevent hazards on a general industry site. Topics to be covered include safety and health hazards that a worker may encounter in general industry; hazard identification, avoidance, control, and prevention; the Ocupational Safety and Health Administration Act (OSHA); walking and working surfaces; emergency/fire topics; electrical topics; personal protective equipment; and hazard communication.

     

    Course Objectives:

    1. discuss the main clauses and intent of the OSHA Act;
    2. demonstrate an understanding of walking and working surface, fire, and electrical hazards;
    3. define personal protective equipment; and
    4. identify three key components of effective hazard communication.

 

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