Jun 26, 2024  
College Catalog 2023-2024 
    
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College Catalog 2023-2024

Course Descriptions

This section includes descriptions for courses offered at RTC. Each course listing includes the course code, course title, credits, and description.

Courses are listed in alphanumeric order under each course type. The filter can be utilized to search for specific courses. 

Visit the RTC Class Schedule to find up-to-date class offerings for each quarter. 
 

Professional Baking
  

  • BAK 105 - Mixing I

    3 Total Credits
    Many professional bakers consider mixing to be the most important step in the baking process. Although not overly complicated, it does require a great deal of care and accuracy. Mixing dough involves four distinct stages: scaling, ingredient incorporation, dough development and checking temperature after mixing.

    Prerequisite(s): CUL 105 with a 1.0 or higher

    Course Outcomes
    1. Demonstrate knowledge and functions of ingredients used in production of yeast doughs, cookies and cakes.
    2. Identify the effects of different mixing methods.
  

  • BAK 106 - Mixing II

    3 Total Credits
    In this advanced mixing station students continue to utilize all forms of measurement. Students have the opportunity to plan and manage daily production based on retail needs and special orders; they prioritize their schedules to allow all stations involved enough time to complete their tasks.

    Prerequisite(s): CUL 105 with a 1.0 or higher

    Course Outcomes
    1. Understand and demonstrate the use of sponges and preferments in yeast doughs.
  

  • BAK 107 - Cookies

    3 Total Credits
    In this introductory station students prepare a variety of cookies. The student will learn the role of each ingredient, detail different mixing methods, and describe the 8 classifications of cookie types. Knowledge of these basic foundations of cookie making allows the student to produce consistent results, troubleshoot formulas and process and create new formulas.

    Course Outcomes
    1. Describe the functions of each ingredient in cookies.
    2. Identify the effects of different mixing methods used to make cookies.
  

  • BAK 108 - Pies and Tarts

    3 Total Credits
    Students have the opportunity to prepare and work with a variety of pie and short dough. Fruit, cream and chiffon filling preparations will be made. Students make up and produce a wide range and variety of traditional and contemporary tarts and individual tartlets with appropriate finishes and garnishes. Students will have the opportunity to showcase natural and vibrant flavors of fruits and nuts as well as the sweetness and texture of cheeses and dairy products used to make creams and custards.

    Prerequisite(s): CUL 105 with a 1.0 or higher

    Course Outcomes
    1. Prepare a variety of pies, tarts and fillings.
  

  • BAK 109 - Pastries

    3 Total Credits
    Students have the opportunity to work with puff pastry, pâte à choux and various short doughs. Pastry cream, Bavarian, mousses, curds, ganaches and whipped cream fillings are made to produce a variety of individual pastries that include: éclairs, napoleons, towers, meringue and macaroon pastries. The cutting, filling and final finishing are all important skills covered toward the final presentation of the product. Students continue to develop and use new vocabulary in regard to the industry and demonstrate knowledge about the different ingredients in a retail bakery. This station covers safety procedures associated with operating bakery operating bakery equipment as well as the practice of proper sanitation and food handling techniques in accordance with the King County standards.

    Course Outcomes
    1. Prepare and produce a variety of pastries according to RTC and industry standard.
    2. Cook “Pate a Choux”.
    3. Demonstrate knowledge of ingredients and techniques used to produce pastries.
    4. Demonstrate pastry bag handling with different mediums, accurate cutting techniques, measuring, retail presentation, good housekeeping, cleanliness, a variety of finishing techniques to RTC bakery standards.
  

  • BAK 110 - Yeast Doughs I

    3 Total Credits
    Students have the opportunity to prepare yeast-raised dough for daily production. The 10 steps of the yeast dough process are followed as well as proper mixing methods for yeast dough. The student has the opportunity to learn the importance of organized bench work and the effects it has on the finished product. The relationship of time and temperature as it relates to fermentation, bench handling, retardation, and proofing. Various forming and make-up and finishing techniques applied to yeast raised dough.

    Prerequisite(s): CUL 105 with a 1.0 or higher

    Course Outcomes
    1. Demonstrate different ways to make up a variety of yeast breads and rolls, lean and rich.
  

  • BAK 111 - Yeast Doughs II

    3 Total Credits
    Students have the opportunity to prepare yeast-raised dough, for croissants, Danish pastries and various loaves. Students practice bench work, the make-up of advanced breads and the shaping of rolls. Learning to shape, twist, cut and fill the dough pieces properly are important parts of the art and craft of fine baking. Good housekeeping and organization are important to be able to produce good laminated dough and to roll or mechanically sheet the different doughs to a specific thickness and prepare a variety of saleable pastries.

    Prerequisite(s): CUL 105 with a 1.0 or higher

    Course Outcomes
    1. Identify the twelve steps in the bread dough production according to the text.
    2. Make up variety of yeast doughs, rich and lean, to include the make-up of doughs made with natural starters and preferment’s.
  

  • BAK 112 - Puff Pastries

    3 Total Credits
    Students have the opportunity to work with puff pastry and other laminated doughs, developing the fine motor skills associated with their preparation from the initial enrobing to the finished baton. Laminated doughs require the advanced knowledge gained from the previous yeast dough station. Learning to work with this classic dough, the student has the opportunity to produce classic and contemporary pastries that play an integral part of fine baking. Good housekeeping and organization are important to be able to produce good laminated doughs, to roll or mechanically sheet these different doughs to a specific thickness, and to prepare a variety of saleable pastries. Students continue to develop and use new vocabulary in regard to the industry and demonstrate knowledge about the different ingredients used in a retail bakery. This station covers safety procedures associated with operating bakery equipment as well as the practice of proper sanitation and food handling techniques in accordance with King County standards.

    Prerequisite(s): CUL 105 with a 1.0 or higher

    Course Outcomes
    1. Produce puff paste dough to industry standards.
    2. Prepare a daily work schedule and demonstrate the ability to perform all assignments in a reasonable amount of time according to industry standards.
    3. Manage daily slack of puff items, rotating pastry inventory to maintain established par.
    4. Prepare fillings associated with stations production according to text and RTC formulas.
    5. Demonstrate different make up techniques to industry standards according to text and RTC formulas.
  

  • BAK 113 - Cakes I

    3 Total Credits
    Students have the opportunity to learn how to split, fill and ice cakes in preparation for decorating, top icing techniques for cakes and cupcakes for retail. Students work with a variety of butter creams and decorating mediums and begin to practice the basics piping techniques. Being prepared with proper mise en place and having a solid understanding of all cake components and equipment functions are required for success in cake assembly.

    Prerequisite(s): CUL 105 with a 1.0 or higher

    Course Outcomes
    1. Prepare a variety of cakes and cupcakes for decoration, properly split, fill and ice the layers using simple piping and decorating techniques.
  

  • BAK 114 - Cakes II

    3 Total Credits
    Students have the opportunity to learn more decorating techniques that include writing and figure piping. Demonstrations and hands-on practice include finishing of single layer cakes, advanced cupcakes, poured cakes and simple decorations on special order cakes for the RTC retail bakery. Students express their artistry, imagination and an eye for color combinations to produce a variety of flowers and writing techniques. Many different mediums are used including: rolled fondant, marzipan, and chocolate work. Experience and learning from others are extremely valuable in learning the subtle techniques that can make the difference between a good cake and a great cake.

    Prerequisite(s): CUL 105 with a 1.0 or higher

    Course Outcomes
    1. Prepare a variety of cakes and cupcakes for decoration, properly split, fill and ice the layers using simple piping and decorating techniques.
  

  • BAK 115 - Artisan Bread I

    3 Total Credits
    Students will have the prospect of learning the artisan bread industry basics. The art and science of traditional artisan baking will be demonstrated and reviewed. The opportunity to prepare a variety of hand-made breads using the time-honored production methods will be offered. Students will be exposed to breads such as ciabatta, focaccia, pizza dough and baguettes. This station covers safety procedures associated with operating bakery equipment, as well as the practice of proper sanitation and food handling techniques in accordance with King County Public Health Department standards.

    Prerequisite(s): CUL 105 with a 1.0 or higher

    Course Outcomes
    1. Demonstrate proper scaling, forming and proofing of artisan breads and rolls.
    2. Identify and complete the twelve steps in the bread baking process.
  

  • BAK 116 - Artisan Bread II

    3 Total Credits
    Students will have the opportunity to build on their skills in preparing traditional artisan breads. The making of a sourdough culture, flat breads, and decorative bread shaping will be reviewed. The students will have the opportunity to produce a variety of preferments and naturally leavened dough will also be used to produce crusty artisan loaves.

    Prerequisite(s): CUL 105 with a 1.0 or higher

    Course Outcomes
    1. Explain the different ways to use fermentation and how to control it to ensure consistent quality product in baking process.
    2. Put into practice several retarding techniques.
  

  • BAK 117 - Bakery Operations I

    3 Total Credits
    Through the RTC retail bakery venue, the students have the opportunity to learn the importance of skills associated with a successful retail establishment. They practice customer service and product management skills that include appropriate positioning, placement, seasonal and tie in displays. Students have the opportunity to learn opening and closing duties associated with daily service and related storeroom duties. This station covers safety procedures associated with operating bakery equipment as well as the practice of proper sanitation and food handling techniques in accordance with King County Public Health Department standards.

    Course Outcomes
    1. Perform retail bakery operations.
  

  • BAK 118 - Bakery Operations II

    3 Total Credits
    This course provides an opportunity to become student leaders in the bakery industry. Concentrating on the multi-tasking associated with running a bakery the student has the opportunity to gain knowledge in the development of production lists, delegating assigned tasks, time management associated with production, and is able to fill-in at stations as needed throughout the day. The student gains experience working with vendors and stations to ensure a smooth running facility. Students continue to develop and use new vocabulary in regard to the industry and demonstrate knowledge about the different ingredients used in a retail bakery. This station covers safety procedures associated with operating bakery equipment as well as the practice of proper sanitation and food handling techniques in accordance with King County Public Health Department standards.

    Prerequisite(s): CUL 105 with a 1.0 or higher

    Course Outcomes
    1. Demonstrate leadership skills working effectively and cooperatively in multicultural groups and teams.
    2. Demonstrate ability to handle customer complaints and comments, courteously and professionally.
  

  • BAK 119 - Cakes III

    3 Total Credits
    The accumulation of skills in previous stations prepares the student for advanced specialty and wedding cakes. Students express their artistry, imagination and an eye for color combinations to produce a variety of flowers, writing techniques, figure piping, airbrushing and drawings. Many different mediums are used including: rolled fondant, marzipan, and tempered chocolate. Students continue to develop and use new vocabulary in regard to the industry and demonstrate knowledge about the different ingredients used in a retail bakery. This station covers safety procedures associated with operating bakery equipment as well as the practice of proper sanitation and food handling techniques in accordance with the King County standards.

    Prerequisite(s): CUL 105 with a 1.0 or higher

    Course Outcomes
     

    1. Take a cake order from a customer using the RTC order form.
    2. Prepare a variety of specialty cakes.
    3. Demonstrate skill in drawing, air brushing, figure piping and color mixing.
    4. Prepare a wedding cake according to RTC and industry standards.
    5. Create a variety of fruits or animals using marzipan as a decorative medium.
    6. Demonstrate knowledge of how to “temper” chocolate according to the text and industry standards.
  

  • BAK 120 - French Pastries

    3 Total Credits
    Students have the opportunity to use a variety of techniques and methodologies learned in previous stations to produce classic and contemporary French pastries, petit fours and simple truffles. Students’ attention to detail creates these fanciful individual pastries. Students continue to develop and use new vocabulary in regard to the industry and demonstrate knowledge about the different ingredients used in a retail bakery. This station covers safety procedures associated with operating bakery equipment as well as the practice of proper sanitation and food handling techniques in accordance with the King County standards.

    Prerequisite(s): CUL 105 with a 1.0 or higher

    Course Outcomes
     

    1. Prepare a variety of small cakes and French pastries.
    2. Prepare a variety of petit fours.
    3. Prepare a variety of chocolates and candies.
    4. Work with a variety of finishes, fondants, chocolate creams and butter creams.
  

  • BAK 130 - Bakery Basics

    3 Total Credits
    In this course, students will learn about bakery production including equipment, operation and maintenance and scaling, American and European skills in preparation of yeast, quick breads, puff pastry, creams, custards, pies, and cookies. Organization, mise en place, bakery bench skills, teamwork, time planning, cake decorating, and display presentations are covered.

    Course Outcomes
    1. Prepare standardized recipe worksheet, production timeline, and requisition form.
    2. Display slicing, filling, and icing basic bakes with texture, smooth finish, and attractive appearance.
    3. Prepare a variety of pies.
    4. Prepare puff pastry and pâte à choux and finished make up.
    5. Prepare yeast dough and quick breads of quality texture, even browning and good flavor.
  

  • BAK 160 - Bakery Math

    5 Total Credits
    A baker or pastry chef needs to perform a number of key calculations in order to have consistency, successful results and efficient work. In this course the student will be provided an overview of some of the basic mathematical formulas and calculations used in the bakery to create standardized production formulas, increase or decrease a formulas yield and adjust to different production needs.

    Course Outcomes
    1. Understanding basic math to include addition, subtraction, multiplication, division, fractions, US Customary Units of measure, and US Customary and Metric Systems.
    2. Understanding through mini videos and practice sessions as we move through the course.
    3. Practice math formulas from textbook and the accompanying workbook.
    4. Gain working knowledge of formulas used in the bakery to compute: food costs, yield tests, recipe conversions, and metric conversions.
    5. Calculate ingredients weights based on bakers percentage and convert formulas correctly.

Property Maintenance
  

  • PROP 102 - Professionalism in Property Maintenance

    1 Total Credits
    Students are introduced to the workplace expectations for property maintenance workers. Topics in the course include customer service and tenant relations, basic budget considerations, and handling emergency situations in multi-residential units.
  

  • PROP 104 - Basic Plumbing Repairs

    3 Total Credits
    Repair toilets, sinks, faucets, hot water heaters, and drains, and use tools and materials safely including soldering.
  

  • PROP 112 - Basic Electrical Repairs

    6 Total Credits
    Learn electrical repair with an emphasis on apartment units. Read and interpret basic eletrical meters and use tools and materials safely.
  

  • PROP 122 - Painting and Drywall Repairs

    6 Total Credits
    Practice painting techniques such as surface preparation, color schemes, and cleanup. Apply coatings in a safe and proper manner, practice basic drywall procedures and patching techniques.
  

  • PROP 196 - Cooperative Work Experience (Optional)

    2 Total Credits
    A cooperative work experience option may be available to qualified, approved students, allowing them to receive credit for work experience appropriate to their training. Through cooperative work experience, students have the opportunity to apply learned skills and gain actual on-the-job experience while completing their course of study.

Psychology
  

  • PSYC& 100 - General Psychology

    5 Total Credits
    General Psychology surveys the knowledge and methods of the discipline of psychology. Emphasis is placed upon application of psychological knowledge to daily situations, and upon accessing and assessing information from a variety of sources about behavior. Skills in scientific reasoning and critical thinking are developed during this course. Areas of psychology to be included are: research methods, neuroscience, human development, sensation, perception, consciousness, learning, memory, cognitive processes, intelligence, motivation, emotion, personality, psychological disorders, psychotherapy, stress and health, and social psychology. Basic computer and keyboarding skills strongly recommended.

    General education distribution area: Social Science.

    Course Outcomes

    1. Demonstrate knowledge of the philosophical and historical foundations of psychology as an empirical science.  
    2. Demonstrate critical thinking skills in the evaluation of psychological research methods and findings.  
    3. Demonstrate an understanding of physiology as it relates to psychology and human behavior.  
    4. Discuss human memory as it relates to behavior, problem solving, human relations, and learning.  
    5. Identify the primary differences between the various theoretical schools of psychology.   Describe the cause, symptomology, and course of treatment of the major psychopathologies as well as various therapeutic approaches.
    6. Summarize the various aspects of character development.  
    7. Explain the ways in which cultural variations effect the perception of self and other. 
    8. Infer an increased appreciation of yourself and those around you.
  

  • PSYC& 200 - Lifespan Psychology

    5 Total Credits
    This course covers the concepts of human life span development in psychology and research from the prenatal stage to end of life experiences. Life span development includes socio-emotional, cognitive, and physiological development. Included are the influences on human development by such factors as biology, life experiences, family, and culture. Each individual, although unique follows a process that is affected by primary caregivers, siblings, extended family, teachers, friends, partners, and events. Emphasis is on understanding human development and the influences of family and culture that includes ethnicity, beliefs, family structure, traditions, and gender.

    General education distribution area: Social Science.

    Course Outcomes

    1. Demonstrate knowledge of the philosophical and historical foundations of human development.
    2. Illustrate critical thinking skills in the evaluation of psychological research regarding lifespan development as it pertains to cognitive, physical, emotional, and social skills.
    3. Explain how life span development relates to psychology and human behavior.
    4. Summarize basic theories of development as it relates to behavior, physiology, individuals, and families.
    5. Demonstrate an understanding of how psychological principles are applicable to your personal and professional life.

Sociology
  

  • SOC& 101 - Introduction to Sociology

    5 Total Credits
    Sociology is the study of human interaction. Students study modern society and the influences of culture, socialization, inequality and power. Topics include gender, class, race and ethnicity, conflict, and marriage and the family.

    General education distribution area: Social Science.

    Course Outcomes

    1. Develop and use a sociological imagination to analyze the world from a sociological perspective.
    2. Gain and demonstrate an understanding of basic sociological concepts, distinguish between sociological theories, and evaluate social problems to see how they apply to everyday life and pressing social issues in our rapidly changing world.
    3. Demonstrate strengthened critical thinking and analytical skills through reading and writing, while integrating ideas and concepts from course materials (including textbook, articles, videos, and discussion boards).

Spanish
  

  • SPAN& 121 - Spanish I

    5 Total Credits
    This is the first course of a series of classes that teaches the fundamentals of Spanish as a second language. While the course focuses on speaking and verbal comprehension, reading, writing and hispanic culture are also integral to the class.

    General education distribution area: Humanities.

    Course Outcomes

    1. Identify the general topic and some basic information in both very familiar and everyday contexts by recognizing practiced or memorized words, phrases, and simple sentences in texts that are spoken or written.
    2. Communicate in spontaneous spoken or written conversations on both very familiar and everyday topics, using a variety of practiced or memorized words, phrases, simple sentences, and questions.
    3. Present information on both very familiar and everyday topics using a variety of practiced or memorized words, phrases, and simple sentences through spoken or written language.
    4. Identify products and practices in different cultures to understand perspectives.
    5. Interact at a survival level in some familiar, everyday contexts.
  

  • SPAN& 122 - Spanish II

    5 Total Credits
    This is the second course of a series of classes that teaches the fundamentals of Spanish as a second language. While the course focuses on speaking and verbal comprehension, reading, writing and hispanic culture are also integral to the class.

    General education distribution area: Humanities.

    Prerequisite(s): Completion of SPAN& 121  with a 2.0 or higher, or placement by assessment. 
  

  • SPAN& 123 - Spanish III

    5 Total Credits
    This is the third course of a series of classes that teaches the fundamentals of Spanish as a second language. While the course focuses on speaking and verbal comprehension, reading, writing and hispanic culture are also integral to the class. 

    General education distribution area: Humanities.

    Prerequisite(s): Completion of SPAN& 122  with a 2.0 or higher, or placement by assessment. 

Surgical Technologist
  

  • SURG 103 - Operating Room Environment I

    6 Total Credits
    This course offers a comprehensive integration of theoretical knowledge and practical application. It delves into the fundamental aspects of the operating room environment, covering a range of topics including Medical Terminology, Professional Practice, Technological Science concepts, and Surgical Technology. The course explores essential areas such as equipment and surgical instrumentation, aseptic technique, sterile processing, perioperative case management, and assistant circulator duties. In addition to theoretical instruction, students will actively participate in hands-on activities and assessments within our mock operating room skills lab. These practical exercises provide an opportunity for students to apply their acquired knowledge to real-world scenarios. By bridging the gap between theory and practice, this component aims to equip students with the necessary skills and competencies for successful progression throughout the program. Assessment in this course will primarily focus on evaluating students’ proficiency and mastery of the acquired skill sets. PREREQUISITE(S): BIOL 105

    Course Outcomes
    1. Compare and contrast the roles of team members in the operating room. 
    2. Discuss location of the surgical services within the healthcare facility. 
    3. Describe disasters or public health emergencies that impact public health.
  

  • SURG 104 - Operating Room Environment II

    4 Total Credits
    This course offers a comprehensive continuation of theoretical knowledge and practical skills development in the fundamental aspects of the operating room environment. Students will broaden their understanding of healthcare sciences, including topics such as CPR and bloodborne pathogens, as well as professional practices and technological science concepts. The course also encompasses perioperative case management, with a specific emphasis on lab skills assessments related to sterile processing and assistant circulator roles. Through immersive hands-on training in our mock operating room skills lab students will have continuous opportunities to enhance and refine their practical skills. Assessment in this course will primarily focus on evaluating students’ proficiency and mastery of the acquired skill sets. PREREQUISITE(S): SURG 103
  

  • SURG 105 - Psychology of the Workplace

    4 Total Credits
    This course provides students with practical knowledge encompassing various aspects of the surgical technology profession, including understanding the roles and responsibilities of professionals in the field, developing effective interpersonal relationships, communication and conflict resolution skills, addressing ethical and moral issues, risk management considerations, teamwork dynamics, the importance of emotional intelligence, the medicolegal aspects relevant to surgical technology, providing support for the psychosocial needs of surgical patients, and the classification of disaster preparedness and response. PREREQUISITE(S): SURG 103
  

  • SURG 106 - Surgical Specialties and Procedures I

    5 Total Credits
    This course provides students with practical knowledge of specific surgical procedures, indications/diagnoses, relevant anatomy, terminology, patient preparation, possible complications, instruments, equipment, supplies, and set up. This course will cover the topics mentioned in the following specialties: Laparoscopic, Endoscopic, Robotic, General, Obstetrics, Gynecology, Genitourinary, and Ophthalmology.

    Course Outcomes
    1. INTRODUCTION TO SURGICAL PROCEDURES - Identify common abdominal incisions and exposures, layers, laparotomy instruments, set up, complications and laparotomy procedure.
    2. OBSTETRICS - Identify procedures, indications, anatomy, patient preparation, possible complications, instruments, equipment, and set up.
    3. GYNECOLOGY - Identify procedures, indications, anatomy, patient preparation, possible complications, instruments, equipment, and set up.
    4. OPHTHALMOLOGY - Demonstrate knowledge of surgical procedures including indications, anatomy, physiology and pathophysiology. Discuss specific factors unique to each surgical procedure including supplies, equipment and instrumentation. Discuss pre-operative, intra operative and post-operative steps specific to each surgical procedure.
    5. GENERAL SURGERY - Demonstrate knowledge of surgical procedures including indications, anatomy, physiology and pathophysiology. Discuss specific factors unique to each surgical procedure including supplies, equipment and instrumentation. Discuss pre-operative, intra operative and post-operative steps specific to each surgical procedure.
    6. LAPAROSCOPIC/ENDOSCOPIC - Demonstrate knowledge of surgical procedures including indications, anatomy, physiology and pathophysiology. Discuss specific factors unique to each surgical procedure including supplies, equipment and instrumentation. Discuss pre-operative, intra operative and post-operative steps specific to each surgical procedure.
  

  • SURG 109 - Skills Lab Practicum I

    6 Total Credits
    This course is designed for students to learn and demonstrate their ability to correctly apply the principles and practices of surgical techniques. Laboratory experience is focused on the students developing a satisfactory level of performance of safety and aseptic technique to enter into the clinical setting. Students will learn the proper sequence of the surgical scrub, gowning and gloving, establishing, and maintaining a sterile field, draping materials, needles, sutures, basic instrumentation and transporting patients. Students will also learn to function in the first scrub roll. Students will need to pass a final exam setting up for a laparotomy in both the scrub and circulator role.

    Course Outcomes
    1. Create sterile field and open sterile packages onto sterile field. Wrap sterile packages using envelope wrap and peel pouches with appropriate sealing methods.
    2. Demonstrate the steps of a hand wash. Identify the preliminary preparations for the surgical scrub. Demonstrate the steps of the surgical scrub. Employ sterile technique during the surgical scrub.
    3. Create a sterile field and set up the back table and Mayo stand without instruments per standard RTC setup. Practice roles of the surgical technologist, circulator and surgeon.
    4. Set up sterile field with instruments per RTC standard setup.
    5. Set up, count and set up Mayo stand with basic instruments. Apply knowledge of basic surgical instrumentation to specific surgical procedures.
    6. Set up back table adding suture, including counts, setting up Mayo stand. Practice passing instruments at the field to include suture per community practice.
    7. Perform basic position, prep and draping positions for various types of surgical procedures.
    8. Identify preoperative procedures to include standard identification of the patient, validation of consent, NPO status, and others per list. Transport patient on stretcher, transfer to OR table and back to stretcher utilizing lift sheet, backboard, and roller board.
    9. Apply acquired skills to General, Laparoscopic, and OBGYN in both the scrub and circulator role as described and/or demonstrated by the instructor.
  

  • SURG 112 - Certification Exam Prep I

    5 Total Credits
    The student revisits and reviews the core concepts of the Surgical Technologist Program. There is an emphasis placed on preparation and strategies for success on the National Certification Exam.

    Course Outcomes
    1. Recall prior program course information in preparation for the National Certification Exam.
  

  • SURG 116 - Surgical Specialties and Procedures I

    5 Total Credits
    This course equips students with practical knowledge encompassing specific surgical procedures, indications/diagnoses, pertinent anatomy, terminology, surgeon preference cards, patient preparation, potential complications, instruments, equipment, supplies, and setup requirements. The course will comprehensively cover the following specialty areas: Laparoscopic, Endoscopic, Robotic, General, Obstetrics, Gynecology, Genitourinary, and Ophthalmology. By engaging with these topics, students will develop a deep understanding of the intricacies and nuances associated with each specialty, preparing them for real-world surgical scenario. PREREQUISITE(S): SURG 104 & 105

    Prerequisite(s):
    SURG, 104 & 105


  

  • SURG 119 - Principles of Surgical Instrumentation

    3 Total Credits
    This course offers students practical knowledge of surgical instrumentation, encompassing a diverse array of instruments utilized in modern-day operating rooms. Students will gain expertise in identifying the proper names, correct spelling, functions, and classifications of these instruments. Emphasis will be placed on the assembly and disassembly of complex instrumentation, meticulous inspection for safety and quality assurance, as well as troubleshooting techniques. PREREQUISITE(S): SURG 104 & 105

    Prerequisite(s): SURG, 104 & 105
  

  • SURG 120 - Skills Lab Practicum I

    6 Total Credits
    This course is designed to facilitate student learning and proficiency in the accurate application of surgical principles and practices. The laboratory component of the course focuses on enabling students to attain a satisfactory level of performance in safety protocols, including CPR, PPE, and aseptic techniques, providing them with the necessary skills to enter the clinical setting. Students will acquire knowledge of the proper sequence for surgical scrubbing, gowning and gloving procedures, as well as the establishment and maintenance of a sterile field. Additionally, the student will learn about draping materials, needles, sutures, basic instrumentation, surgeon preference cards and patient transportation. A key component of the course is the development of proficiency in the first scrub role. To assess their competence, students will be required to successfully complete a final exam, demonstrating their ability to set up for a laparotomy in both the scrub and circulator roles. PREREQUISITE(S): SURG 104 & 105

    Prerequisite(s): SURG, 104 & 105
  

  • SURG 125 - Perioperative Case Management

    3 Total Credits
    This course provides students with a comprehensive understanding of the principles and application of Aseptic Technique in the operating room, encompassing the creation, maintenance, and safety considerations. Students will explore topics such as economy of motion, efficient supply utilization, surgeon preference cards, drains, and catheters. Additionally, the course covers essential aspects such as patient transfer, movement, handling, and positioning, surgical skin preparation and draping, case planning, intraoperative routines, and postoperative care of surgical wounds. PREREQUISITE(S): SURG 104 & 105
  

  • SURG 126 - Surgical Specialties and Procedures II

    10 Total Credits
    This course offers a comprehensive continuation of theoretical knowledge and practical skills development in the fundamental aspects of Surgical Specialties and Procedures. This course imparts practical knowledge to students regarding specialty-specific surgical procedures, encompassing indications/diagnoses, pertinent anatomy, terminology, patient preparation, potential complications, instruments, equipment, supplies, and setup requirements. The course will comprehensively cover topics within the following specialties: ENT, Cardiothoracic, Peripheral Vascular, Neurology, Orthopedics, Plastic/Reconstruction, Maxillofacial, Pediatric Surgery, and Emergency Trauma. By delving into these areas, students will acquire a profound understanding of the intricacies and nuances associated with each specialty, equipping them to navigate diverse surgical scenarios effectively. PREREQUISITE(S): SURG 116, 119, 120 & 125
  

  • SURG 127 - Surgical Pharmacology

    3 Total Credits
    This course offers learners the opportunity to analyze the principles underlying anesthesia administration. Students will critically compare various methods, agents, and techniques used in anesthesia administration and preparation. Additionally, they will develop proficiency in calculating medication dosages, conversions, and administration protocols to effectively manage medications in the care of surgical patients. PREREQUISITE(S): SURG 116, 119, 120 & 125

    Prerequisite(s): SURG 116, 119, 120 & 125
  

  • SURG 128 - Skills Lab Practicum II

    5 Total Credits
    This course offers a comprehensive continuation of theoretical knowledge and practical skills development in the fundamental aspects of Skills Lab Practicum I. This course is specifically designed to enable students to acquire and showcase their competence in accurately applying the principles and practices of surgical techniques. The laboratory experience is centered around fostering a satisfactory level of proficiency in safety protocols and aseptic techniques, providing students with the necessary skills to transition to the clinical setting. Throughout the course, students actively engage in various fundamental activities within the laboratory, including case preparation, scrubbing, gowning, and gloving procedures, preparation of the sterile field, utilization of basic instrumentation, adhering to sharps safety guidelines, promoting effective teamwork and communication, and comprehending the procedural processes associated with scrubbing for advanced surgical specialties. PREREQUISITE(S): SURG 116, 119, 120 & 125
  

  • SURG 132 - Pharmacology

    3 Total Credits
    The learner will analyze the principles of anesthesia administration. Students will compare and contrast method agents and techniques of anesthesia administration, and preparation. In addition the students will calculate medications, conversions and dosages, to prepare and manage medications for the surgical patient.
  

  • SURG 190 - Certification Exam Prep I

    55 Total Credits
    In this course, students will participate in a thorough and comprehensive review of the core concepts covered in the previous quarters of the program. The main objective will be to revisit and reinforce essential knowledge and skills that are crucial for success not only in the field, but also on the CST National Exam. PREREQUISITE(S): SURG 126, 127 & 128

    Prerequisite(s): SURG 126, 127 & 128
  

  • SURG 191 - Clinical Externship I

    11 Total Credits
    In this course, learners will have the opportunity to gain practical experience in a diverse range of surgical specialties within an operating room, surgery center, or other surgery-based clinical setting. Students will actively demonstrate their clinical skills, work ethic, and desirable employee traits while adhering to strict standards of sterile technique and prioritizing safety protocols. Through hands-on experiences, students will develop proficiency in maintaining a sterile environment and implementing safety measures to ensure optimal patient care and surgical outcomes. PREREQUISITE(S): SURG 126, 127 & 128

    Prerequisite(s): SURG 126, 127 & 128
  

  • SURG 192 - Certification Exam Prep II

    5 Total Credits
    In this course, students will expand, and reinforce their understanding by continuing to actively engage in a comprehensive review of the core concepts covered in the previous quarters of the program. The main objective will be to revisit and strengthen essential knowledge and skills that are crucial for success not only in the field, but also on the CST National Exam. PREREQUISITE(S): SURG 190 & 191          

    Prerequisite(s): SURG 190 & 191  
  

  • SURG 193 - Clinical Externship II

    5 Total Credits
    In this course, learners will have the opportunity to further enhance their practical experience in a diverse range of surgical specialties within an operating room, surgery center, or other surgery-based clinical setting. Students will actively demonstrate their clinical skills, work ethic, and desirable employee traits while consistently adhering to strict standards of sterile technique and placing utmost importance on safety protocols. Through immersive hands-on experiences, students will develop and refine their proficiency in maintaining a sterile environment and effectively implementing safety measures to ensure optimal patient care and successful surgical outcomes. PREREQUISITE(S): SURG 190 & 191

    Prerequisite(s): SURG 190 & 191
  

  • SURG 194 - Operating Room Clinical Practicum I

    11 Total Credits
    The learner will gain practical experience in an operating room, surgery center or other surgery based clinical experience. The student will demonstrate clinical skills, work ethic and desirable employee traits.
  

  • SURG 195 - Operating Room Clinical Practicum II

    5 Total Credits
    The learner will gain practical experience in an operating room, surgery center or other surgery based clinical experience. The student will demonstrate clinical skills, work ethic and desirable employee traits. 
  

  • SURG 196 - Surgical Technology Capstone

    6 Total Credits
    This course will provide students with a comprehensive opportunity to develop a professional portfolio that showcases their employability skills, management and leadership abilities, and individual achievements. This portfolio will serve as evidence of their readiness to enter the profession as competent entry-level surgical technologists, encompassing the cognitive (knowledge), psychomotor (skills), and affective (behavior) learning domains. Throughout the course, students will engage in activities and assignments that allow them to reflect upon their learning journey, document their accomplishments, and demonstrate their proficiency in the required domains. PREREQUISITE(S): SURG 190 & 191

    Prerequisite(s): SURG 190 & 191
  

  • SURG 196 - Surgical Technology Capstone

    6 Total Credits
    The capstone course in the Surgical Technologist Program will focus on creating a professional portfolio that captures the student’s individual achievements that prepared them to become a competent entry-level surgical technologist in the cognitive (knowledge), psychomotor (skills), and affective (behavior) learning domains.

    Prerequisite(s): SURG 190 & 191

Surveying
  

  • SUR 101 - Control Surveying

    4 Total Credits
    This course introduces maps, field survey measurement and mathematical concepts. Students learn theory of surveying calculations and errors in measurements with emphasis on horizontal and vertical controls.
  

  • SUR 102 - Topographic Surveying

    4 Total Credits
    A continuation of SUR 101, this course is an introduction to the concepts of gathering and compiling topographic survey data, and the and their presentation using GIS, CAD, and paper.

    Course Outcomes
    1. Identify common survey control points and interpret their recovery notes
    2. Develop contours from point elevations, land features and break lines.
    3. Make measurements for an annotated, scaled planimetric and topographic drawing.
    4. Gather and reduce written and electronic field notes in the course of a topographic survey.
    5. Upload control and download data from survey controllers, and produce a model space drawing therefrom.
    6. Properly locate and describe utilities over, on and under the ground.
  

  • SUR 103 - Construction Surveying

    5 Total Credits
    Students learn the theory of route and construction staking and boundary staking using traditional and modern techniques. This course introduces field staking techniques and reporting and includes lot corner staking, pipeline, route and slope staking, building and site staking, and blue-topping. Students use tapes, total stations, data collectors, and GNSS to achieve their goals.

    Course Outcomes
    1. Demonstrate construction and boundary staking using traditional and modern techniques.
    2. Utilize related tools and equipment to achieve your goals
  

  • SUR 145 - Public Land System I

    3 Total Credits
    This course covers the historical methods and framework of the American systems of land division, with an emphasis on the Public Land System.

    Course Outcomes
    1. Understand and describe the procedures used in the surveys of the Public Land System in the Western United States.
    2. Describe the concepts for the restoration of lost and obliterated corners.
    3. Create monument recovery notes for Public Lands corners, control points and other monuments.
    4. Describe systematically the methods of defining locations using the terminology of the Public Land System.
  

  • SUR 150 - CAD for Surveying I

    4 Total Credits
    This course introduces students to the AutoCAD software for the drawing and editing of figures, text, blocks, paperspace, and plotting. It also introduces Autodesk Civil 3D for the preparation of simple surveying drawings and data collector interface.

    Course Outcomes
    1. Open Autocad and start a drawing from a standard template of choice.
    2. Demonstrate use thirty common CAD drawing and editing commands
    3. Demonstrate knowledge of concepts such as layers, symbols and hatching.
    4. Create and prepare correctly scaled paper plots of layouts in CAD.
    5. Make Use of text-based PC survey software if it is available.
  

  • SUR 164 - Field Survey Calculations

    4 Total Credits
    Students learn the practical application of mathematical theory to the solution of grades, horizontal and vertical curves, coordinate geometry, intersection problems, volumes, and the practical use of complex numbers.

    Course Outcomes
    1. Create coordinates for plats, including bearings, distances and curves, using coordinate geometry
    2. Describe and calculate the several elements of horizontal and circular curves as found in transportation design drawings.
    3. Calculate the coordinate solutions of Intersection problems (bearing-bearing, etc.) and describe the resolution of double solutions, if any.
    4. Calculate the grade elevations of standard and unsymmetrical vertical curves as found in transportation design drawings.
    5. Describe and calculate the basic elements of Spiral Curves as found in transportation design drawings.
    6. Compute areas of land in two dimensional space to statistically appropriate precisions using double area and other standard geometric formulas.
    7. Compute volumes of material in three dimensional space to statistically appropriate precisions using average end area and other standard geometric formulas.
    8. Compute conformal transformation (scale, rotate & translate) using trigonometry and matrix formulas.
  

  • SUR 174 - Office Computer Applications

    2 Total Credits
    An introduction to microcomputers, word processing spreadsheets, utilities, and the Internet, providing a basis for the Communications course as well as the reporting and presentation of information required throughout the rest of the program.
  

  • SUR 175 - Communications

    3 Total Credits
    Emphasis is on written forms in the Land Surveying profession. Students research and gather data and complete projects in resume writing, business letters and technical reports. Students gain proficiency in English usage as it pertains to professional communications and appropriate presentation of information and concepts.

    Course Outcomes
    1. Create or Update a resume suited for a surveying professional job.
    2. Write a business letter, using proper business standards.
    3. Outline a small research project and write and edit drafts of a short paper.
    4. Properly document sources used in a research paper.
    5. Prepare and present a slideshow and/or video presentation using Power Point or similar utility.
  

  • SUR 181 - Human Relations

    2 Total Credits
    Students cover teamwork and conflict resolution techniques. They study methods to recognize and effectively deal with discrimination and sexual harassment, and the associated legal considerations in the workplace. They study practical cooperation techniques needed for effective field work and quality assurance.
  

  • SUR 205 - Survey Adjustments

    3 Total Credits
    This course covers the concepts of random error theory and adjustment algorithms, the mathematical application of simple error propagation formulas and compass rule adjustments. The course uses computer applications to perform least squares adjustments of survey networks and interpret the results.

    Course Outcomes
    1. Recognize and assess random errors with respect to standard tolerances.
    2. Explain standards and specifications’ application to various surveys.
    3. Apply the Compass rule and describe the purposes of Transit and Crandall rules.
    4. Explain and describe conformal and best fit transformations and localizations.
    5. How to use and apply Least Squares in survey adjustments using profession’s software.
  

  • SUR 235 - Boundary Law

    4 Total Credits
    This course is an overview of the legal aspects of surveying and the responsibilities of the surveyor.  Topics include excesses and deficiencies, occupation vs. title, encroachments, records of survey, ALTA surveys, boundary law, water boundaries, monuments, streets and easements.

    Course Outcomes
    1. Identify and describe the principle statutes governing boundary surveying in the state of Washington.
    2. Describe how boundaries are created and retraced
    3. Identify the principles of ownership, transfer, and descriptions of real property
    4. Determine the boundaries of sequentially versus simultaneously created titles.
    5. Describe the essential elements in the law of adverse possession and easements by prescription 
    6. Describe the principles of locating boundaries of seabed, lakebed, riverbed ownerships and water rights.
  

  • SUR 242 - Legal Descriptions

    4 Total Credits
    This course covers the analysis, interpretation and writing of legal descriptions, proper form, controlling elements, metes and bounds, sectionalized land descriptions, special shapes, easements and rights-of-way.

    Course Outcomes
    1. Define the several different types of legal land Descriptions
    2. Identify the controlling elements in a Legal Description
    3. Compose simple Metes and Bounds and other types of Descriptions
    4. Make correct reference to angles and the Basis of Bearings in interpreting and writing descriptions.
    5. Describe lands with water boundaries and 3-dimensional spatial shapes.
  

  • SUR 245 - Public Land System II

    5 Total Credits
    This course covers the historical methods and framework of the American systems of land division, with an emphasis on the Public Land System. The topics covered include monumentation, area computation, section retracement, corner restoration and subdivision of sections.

    Course Outcomes
    1. Read and explain the elements of GLO Cadastral plats.
    2. Determine whether a corner is existent, obliterated, or lost.
    3. Correctly calculate the restoration of  lost corners.
    4. Calculate the breakdown of regular and lotted sections.
    5. Recount the major events in the history of the PLSS, including Manuals and times when methods and technologies were used, including fraud and inadequate methods.
  

  • SUR 247 - Emerging Technologies

    3 Total Credits
    This course provides an overview of the toolkit of technologies used for the gathering and management of spatial information, whose open-ended list includes but is not limited to terrestrial and mobile scanning, machine-control, underground detection, aerial lidar, and satellite imaging, with special emphasis on modern photogrammetry.

    Course Outcomes
    1. Describe major new measurement technologies since EDMI
    2. Work with Point Cloud data in Autodesk environment.
    3. Demonstrate knowledge of computations related to perspective projections used in photogrammetry and related fields.
    4. Describe three-dimensional transformations such as the Helmert adjustment and their application to surveying and mapping.
    5. Use judgment to determine the best technologies for survey projects based on data quality, map scale, customer specifications, and field conditions.
  

  • SUR 248 - Introduction to Geographic Information Systems

    3 Total Credits
    This course provides an introduction to the concepts and uses of Geographic Information Systems for Land Surveyors. Students are familiarized with the science and technology of GIS. Students consider the unique role of surveyors in the creation and maintenance of GIS’s. They are given hands-on laboratory introduction to the use of leading GIS software.

    Course Outcomes
    1. Demonstrate an understanding of GIS theory and data quality.
    2. Find and access a variety of existing and published GIS data from online sources.
    3. Identify raster, vector, and attribute data.
    4. Load small sets of data from canned and raw sources into a GIS in a standard software platform.
    5. Define basic 1 & 2 dimensional topologies and make analysis and query GIS data.
    6. Identify the distinctive role of the surveyor in GIS and opportunities for service.
  

  • SUR 249 - Survey Research and Project Planning

    4 Total Credits
    Students learn to do research at county, state and federal offices, title companies, and private sources for boundary, control and utilities. Several field trips provide exposure and opportunities to do individual research and plan survey projects.

    Course Outcomes
    1. Identify real property and its attributes from tax maps and other cadastral indices.
    2. Locate publicly recorded documents and maps, including those that are not on-line.
    3. Explain the importance of unrecorded and parol survey data and how to obtain it.
    4. Obtain complete BLM plats and notes in preparation for a survey.
    5. Obtain boundary, geodetic, and engineering data from a variety of sources.
    6. Compile and correlate survey data in a drawing in preparation for field work.
    7. Report on findings in a professional manner. 
  

  • SUR 251 - Advanced Computer Applications

    5 Total Credits
    This course is a continuation of SUR 150 CAD for Surveying I, with further applications of Autodesk Civil 3D or other popular packages. Labs include productivity training and preparation of finished drawings, with an emphasis on survey documents, topographic reduction, and route layout.

    Course Outcomes
    1. Make use of intermediate features–XREFs, raster images, paper space and plot styles and annotative text.
    2. Download field data collection files and process point and line codes.
    3. Create Survey boundary drawing with survey solution from legal description. 
    4. Create surfaces using points, break lines & other input features & calculate volumes. 
    5. Create topo survey map, semi-final draft.
    6. Lay out a road corridor with alignment, profile, and cross-sections. 
    7. Layout Lots in a subdivision on an existing site.
    8. Organize drawing features according to standard drawing templates.
  

  • SUR 255 - Global Navigation Satellite Systems

    3 Total Credits
    This course is an overview of the Global Navigation Satellite Systems (GNSS) with emphasis on the Global Positioning System (GPS) and their principles as applied to land surveying for centimeter accuracy measurement: position and vector observations, project planning, network design static and kinematic techniques.

    Course Outcomes
    1. Explain GNSS uses in surveying and history.
    2. Demonstrate an understanding to dynamic techniques including Network GNSS.
    3. Differentiate between precise positioning and standard positioning.
    4. Use the datum.
    5. Plan a GNSS survey.
    6. Create static measurements and quality assurance.
    7. Utilize  industry software for processing.
    8. Acquire elevations.
  

  • SUR 256 - Land Development

    3 Total Credits
    This course covers the many aspects of land development from legal requirements, urban planning, zoning, project planning and subdivision geometry to the engineering design of grading, drainage, streets and earthwork.

    Course Outcomes
    1. Describe the major steps of a land development process and critical aspects of the laws governing land development.
    2. Apply design standards for the correct geometric design of subdivisions.
    3. Describe the environmental considerations and regulations that apply to land development.
    4. Explain the legal exemptions from subdivision application requirements.
    5. Draw and show the required elements of a preliminary plat or other project. 
  

  • SUR 257 - Geodetic Surveying

    4 Total Credits
    Geodetic Surveying relates surveying principles to the spheroidal earth.  Students are exposed to slope distance reductions, ellipsoids and datums, two-dimensional coordinate transformations. Labs are related to GNSS survey data and triangulation data. Students are instructed in the use of State Plane Coordinates and Least Squares Adjustments. Spherical trigonometry is applied to the use of Astronomic observations.

    Course Outcomes
    1. Make EDM Slope reductions over geodetically significant ranges.
    2. Relate the ellipsoid to the geoid and make correct elevation conversions.
    3. Describe the purposes and uses of several map projections.
    4. Use State Plane coordinates, local,  and geographic coordinates interchangeably.
    5. Relate spherical trigonometry principles to surveying on the ground.
    6. Describe the concepts of geodesy and datums at the level to pass licensing exams.
  

  • SUR 281 - Business Fundamentals and Ethics

    2 Total Credits
    This course covers basic accounting, project accounting, estimating, contract basics, licensing requirements, small business management, customer relations, marketing, professional organizations and professional ethics.

    Course Outcomes
    1. Estimate project pricing using chargeout rates.
    2. Define the major elements of a work order contract on both private industry model and public agency model.
    3. Describe the purposes and roles of several professional organizations.
    4. Demonstrate an understanding of professional ethics to be able to respond to case studies for major industry issues.
    5. Demonstrate understanding of employer and employee relationships and employee rights.

Surveying - Supplemental
  

  • SURS 110 - Basic Surveying I

    4 Total Credits
    Learn basic surveying principles: distance measurement, leveling, datums, angles and directions, right angle trigonometric functions, total stations, traversing, and traverse calculations. Calculator with trigonometric functions required. Field lab time is included.

Teaching & Learning
  

  • EDUC 170 - Technology for Teaching and Learning

    3 Total Credits
    This online course is designed to familiarize you with useful technology for your course modality and subject matter. You will have the change to explore and collaborate with your colleagues as well as utilize social networks to access tools and tech teaching approaches.

    Course Outcomes
    1. Articulate several ways that technology can increase student engagement and learning.
    2. Demonstrate use of technology relevant to your subject matter and modality.
    3. Utilize the internet as a learning tool and collaborative platform for continued learning.
  

  • EDUC 200 - Introduction to Course Instruction

    3 Total Credits
    This online course focuses on the first steps of organizing a class and getting ready to teach. By successfully planting the right seeds - understanding adult learners, how to write outcomes, assignments a syllabus, and less plans - you can create the beginnings of a successful class. 

    Course Outcomes
    1. Demonstrate knowledge of adult learning theories.
    2. Write measurable student learning outcomes.
    3. Develop and write a clear course syllabus in student-centered language.
    4. Create a transparent assignment.
    5. Write lesson plans for your course.
  

  • EDUC 231 - Managing the Learning Environment

    3 Total Credits
    This online course covers the next steps in teaching: the basics of classroom management and student engagement and assessment, covering various issues and practices, making use of scenarios and real-life situations.

    Course Outcomes
    1. Articulate a variety of strategies for teaching effectively.
    2. Differentiate and utilize various types of assessment to optimize learning.
    3. Integrate basic Reading Apprenticeship (RA) and Universal Design for Learning (UDL) methodologies in your instruction.
    4. Align assessments with learning outcomes. 
  

  • EDUC 282 - Integrating Cultural Diversity into Curriculum

    3 Total Credits
    This online course focuses on awareness of diversity and equity issues; to develop skills in teaching diverse students to ensure that all are treated equitably and to help students interact with one another with an understanding and appreciation of fundamental similarities while celebrating diversity.

    Course Outcomes
    1. Analyze diversity, along with equity and inclusion practices, at your own institution.
    2. Articulate the importance of diversity awareness in the college classroom.
    3. Evaluate strategies for developing and maintaining a cooperative classroom community.

Valley Medical Center
  

  • VMC 101 - Health Coaches

    2 Total Credits
    The Health Coach Program class is taught by a variety of staff members from Valley Medical Center including physicians, administrators, a Registered Nurse, Social Worker and Registered Dietician. Each faculty member brings expertise from his or her individual field.

    The course explores the impact of chronic conditions common to high risk patients and equips the student to develop the skills necessary to help coach the patient toward successful self-management of their chronic illness(es) and progress toward health-related goals. Every week, students will engage in activities that foster critical thinking, empathy, resourcefulness and communication skills. Students will gain understanding about the health coach support team, the primary care team, and how these teams will communicate with each other and with the patient.

    Students will have 1-2 weekly readings specific to the topic area. Students are required to participate in an online discussion with their classmates about the reading assignments each week. These reading assignments and online discussions prepare the students to actively engage in conversation with the faculty and to prepare a case study by the end of the term.

    Required text: Lorig, K., Holman, H., Sobel, D., Laurent, D., Gonzalez, V., & Minor, M. (2012). Living a healthy life with chronic conditions: Self-management of heart disease, arthritis, diabetes, depression, asthma, bronchitis, emphysema, and other physical and mental health conditions (4th ed.). Boulder, CO: Bull Publishing Company.

    Additional reading assignments will be posted within each module as a PDF. Students may read these articles online or may print them on their personal or public computer.

    Computer access and class attendance are required for successful completion of this class. There will be NO tests or quizzes.

    Course Outcomes

    1. Explain key concepts related to medical, psychosocial, behavioral and economic factors and challenges that adversely impact the continuum of healthcare at the community level.
    2. Discuss a series of evidence-based strategies for optimizing the healthcare outcomes and patient experiences of individuals with manageable risk factors and ambulatory care sensitive conditions.
    3. Integrate a comprehensive series of bio-psycho-social insights into strategies for promoting positive self-health behaviors.
    4. Work with an interdisciplinary team of health professionals that identifies/assesses obstacles and care gaps and provides suggestions/support for improving care coordination.
    5. Serve as health coaches within an interdisciplinary care coordination healthcare team.

Veterinary Assistant
  

  • VET 100 - Veterinary Assisting I

    3 Total Credits
    This course presents an introduction to the essentials of veterinary assisting. Topics include an introduction to medical terminology, anatomy and physiology, dissection, beginning animal restraint, reading body language, physical exam, patient care and other related topics. Students work individually and in groups to develop skills associated with patient handling and care.

    Course Outcomes
    1. Identify basic anatomy of dog and cat.
    2. Develop a medical terminology vocabulary including acronyms, symbols and abbreviations.
    3. Recognize the legal rights, responsibilities and limitations of a Veterinary Assistant.
    4. Develop patient care skills, including restraint, positioning, monitoring and transporting animals.
    5. Distinguish animal body language signs for everyone’s safety
  

  • VET 104 - Veterinary Assisting II

    2 Total Credits
    This course is a continuation of VET 100 . Topics include continuing medical terminology and restraint techniques, laboratory procedures, including sample collection and analysis, parasitology, hematology, microbiology, disinfection and nutrition. Students work individually and in groups to develop skills associated with animal care and laboratory.

    Course Outcomes
    1. Demonstrate a basic understanding of laboratory procedures.
    2. Summarize knowledge of environmental issues as they relate to infection control.
    3. Determine patient and occupational hazards, including electrical, radiation, chemical and biological.
    4. Demonstrate proper sterilizing and disinfecting technique to meet industry standards.
  

  • VET 105 - Veterinary Assisting III

    2 Total Credits
    This course is a continuation of VET 100  and VET 104 . Topics include more advanced medical terminology and restraint techniques, surgical preparation, instrument identification and care, anesthesia, aseptic techniques, radiology, dentistry, nursing care and alternative therapies. Students work individually and in groups to continue development of the skill required in veterinary assisting.

    Course Outcomes
    1. Determine patient and occupational hazards, including electrical, radiation, chemical and biological.
    2. Summarize knowledge of environmental issues as they relate to infection control.
    3. Demonstrate proper sterilizing and disinfecting technique to meet industry standards.
    4. Infer knowledge and skills using oral, written and non-verbal communication.
    5. Utilize critical thinking skills to prioritize, anticipate and analyze problems and evaluate solutions.
    6. Generate an understanding of medical and surgical nursing principles.
  

  • VET 106 - Veterinary Pharmacology and Medical Dosage

    3 Total Credits
    This course covers the necessary concepts involved in mathematics used in veterinary medicine. Topics include dosage calculations, metric conversion, percentages, ratios, medication classifications and prescriptions. Medical terminology and abbreviations as well as other related topics are covered. Students practice and prepare for the Veterinary Medical Clerk requirements.

    Course Outcomes
    1. Demonstrate basic mathematical competency including addition, subtraction, multiplication and problem solving.
    2. Develop a medical terminology vocabulary including acronyms, symbols and abbreviations.
    3. Interpret drug classifications and usage.
    4. Infer knowledge and skills using oral, written and non-verbal communication.
  

  • VET 110 - Veterinary Assisting I Lab

    3 Total Credits
    This course presents an introduction to the essentials of veterinary assisting. Topics include an introduction to medical terminology, anatomy and physiology, dissection, beginning restraint, physical exam, patient care and other related topics. Students work individually and in groups to develop skills associated with patient handling and care. This course is the lab component of VET 100.

    Course Outcomes
     

    1. Identify basic anatomy of dog and cat.
    2. Develop a medical terminology vocabulary including acronyms, symbols and abbreviations.
    3. Recognize the legal rights, responsibilities and limitations of a Veterinary Assistant.
    4. Develop patient care skill, including restraint, positioning, monitoring and transporting animals.
  

  • VET 114 - Veterinary Assisting II Lab

    3 Total Credits
    This course is a continuation of VET 100. Topics include continuing medical terminology and restraint techniques, laboratory procedures, including sample collection and analysis, parasitology, hematology, microbiology, disinfection, and nutrition. Students work individually and in groups to develop skills associated with animal care and laboratory procedures. This course is the lab component of VET 104.

    Course Outcomes
     

    1. Demonstrate a basic understanding of laboratory procedures.
    2. Illustrate knowledge and skill in first aid procedures as recognized by the American Red Cross.
    3. Summarize knowledge of environmental issues as they relate to infection control.
    4. Determine patient and occupational hazards, including electrical, radiation, chemical and biological.
    5. Demonstrate proper sterilizing and disinfecting technique to meet industry standards.
  

  • VET 115 - Veterinary Assisting III Lab

    3 Total Credits
    This course is a continuation of VET 100 and VET 104. Topics include more advanced medical terminology and restraint techniques, surgical preparation, instrument identification and care, anesthesia, aseptic techniques, radiology, dentistry, nursing care and alternative therapies. Students work individually and in groups to continue development of the skills required in veterinary assisting. This course is the lab component of VET 105.

    Course Outcomes
     

    1. Determine patient and occupational hazards, including electrical, radiation, chemical and biological.
    2. Summarize knowledge of environmental issues as they relate to infection control.
    3. Demonstrate proper sterilizing and disinfecting technique to meet industry standards.
    4. Infer knowledge and skills using oral, written and non-verbal communication.
    5. Utilize critical thinking skills to prioritize, anticipate and analyze problems and evaluate solutions.
    6. Generate an understanding of medical and surgical nursing principles. 
  

  • VET 181 - Human Relations/Workplace Skills

    3 Total Credits
    Topics include assertiveness, customer relations, teamwork, problem solving/conflict resolution, business and work ethics, organizational skills, employment rights and responsibilities, equity and cultural issues, decision making, and self-esteem. Students will prepare a resume and cover letter in preparation for employment.

    Course Outcomes
    1. Infer knowledge and skills using oral, written and non-verbal communication.
    2. Utilize critical thinking skills to prioritize, anticipate and analyze problems and evaluate solutions.
    3. Illustrate knowledge and skill in first aid procedures as recognized by the American Red Cross.
    4. Illustrate knowledge and skill in animal first aid and CPR as recognized by Pet Emergency Education.
  

  • VET 193 - Veterinary Assisting Practicum

    1 Total Credits
    Students visit various veterinary and animal based work settings to explore typical work assignments, analyze work climates, expand and observe possible future work opportunities. Students further develop skills and knowledge through observation and practice of hands-on techniques in the classroom and other settings.
  

  • VET 197 - Veterinary Assisting Internship

    4 Total Credits
    Student Internship. During this course, students will work with a veterinary facility, observing and participating in the medical treatment of patients. Students will have a chance to work with individual animals under the guidance and supervision of the veterinarian. As a student, you will be applying the various techniques and skills learned in the previous courses. The site supervisor will evaluate you on your performance, providing suggestions, guidance, and constructive critique of your skills. The Vet Assisting Internship is 132 hours.

    Course Outcomes
    1. Demonstrate basic skills necessary as a veterinary assistant in a professional team environment. 

Welding
  

  • WELD 101 - Thermal Cutting

    3 Total Credits
    Learn to use personal protective equipment, understand welding processes and methods of application. Instruction in track burning includes both straight and beveled cuts on mild steel. Plasma arc cutting includes manual cutting of sheet and plate steel and other alloys. Air carbon arc cutting includes back gouging and weld removal.

    Course Outcomes
    1. Analyze the basic welding processes.
    2. Recognize specific process safety hazards and precautions necessary to operate each process safely.
    3. Weld with SMAW, GMAW, FCAW and GTAW in the flat position per workmanship standard following all current ANSI/ASC Z49.1 safety standards.
  

  • WELD 102 - Oxyacetylene Welding and Brazing

    7 Total Credits
    Includes oxyacetylene welding in multiple positions on mild steel sheet metal and brazing in the flat position on mild steel plate and sheet; on the safe use of an oxyacetylene cutting torch, including straight, radius and circular cuts on steel and flushing on steel plate. Instruction in track burning includes both straight and beveled cuts on mild steel.

    Course Outcomes
    1. Safely set up and shut down oxy-acetylene apparatus and equipment following all current ANSI/ASC Z49.1  safety standards.
    2. Weld the five basic joints; butt, lap, tee, corner and edge in all positions F,V,OH, H per workmanship standard following all current ANSI/ASC Z49.1  safety standards.
    3. Braze weld sheet metal lap and tee joints. Braze weld 1/4” plate butt joint, per workmanship standard following all current ANSI/ASC Z49.1 safety standards
  

  • WELD 104 - Introduction to Arc Welding

    3 Total Credits
    Students will interpret the fundamentals of welding: basic joints, the welding processes and methods of application, welding electricity, welding safety and physics basics.

    Course Outcomes
    1. Recognize the basic arc welding processes used in industry.
    2. Set up and dismantle power sources, feeders, shielding gas apparatus and control cables for the different welding processes.
    3. Differentiate between the different processes and chose the correct process for different applications.
  

  • WELD 105 - Shielded Metal Arc Welding I

    7 Total Credits
    Students receive individualized instruction in shielded metal arc welding in multiple positions on mild steel plate with E6010 and E6011 electrodes. Learn to use personal protective equipment, understand welding processes and methods of application, and welding electricity and physics basics.

    Course Outcomes
    1. Use Shielded Metal Arc Welding E6010 to weld fillet welds in all positions.
    2. Demonstrate the safety hazards, use of personal protective equipment and take the necessary precautions with all welding processes.
  

  • WELD 106 - Shielded Metal Arc Welding II

    7 Total Credits
    Individualized instruction continues in shielded metal arc welding in multiple positions on mild steel plate with E7018 electrodes. Practice good safety habits; understand welding processes and methods of application, and welding electricity and physics basics.

    Course Outcomes
    1. Use Shielded Metal Arc Welding E7018 to weld fillet welds in all positions.
    2. Demonstrate the safety hazards, use of personal protective equipment and take the necessary precautions with all welding processes.
  

  • WELD 110 - Flux Cored Arc Welding

    7 Total Credits
    This course includes individualized instruction in both gas shielded and self-shielded flux cored arc welding with E71T-1 and E71T-6 electrodes on mild plate in multiple positions. Learn to use personal protective equipment, understand welding processes and methods of application, and welding electricity and physics basics.

    Course Outcomes
    1. Use Flux Cored Arc Welding E70T-1 fillet welds in all positions. 
    2. Use Flux Cored Arc Welding E70T-8 fillet welds in all positions.
    3. Use Flux Cored Arc Welding E70T-6 fillet welds in all positions.
    4. Demonstrate the safety hazards, use of personal protective equipment and take the necessary precautions with all welding processes.
  

  • WELD 111 - Gas Metal Arc Welding

    7 Total Credits
    This course includes individualized instruction in the following types of gas metal arc welding: short circuited arc with E70S-3 on mild steel sheet in multiple positions, spray arc with E70S-3 electrodes on mild steel plate in multiple positions, and spray arc with aluminum 5356 electrodes in multiple positions. Use personal protective equipment; understand welding processes and methods of application, and welding electricity and physics basics.

    Course Outcomes
    1. Use of Gas Metal Arc Welding Short Circuit Transfer to weld sheet metal in flat and vertical positions.
    2. Use Gas Metal Arc Welding E70S-6 to weld fillet welds in all positions.
    3. Demonstrate the safety hazards, use of personal protective equipment and take the necessary precautions with all welding processes.
  

  • WELD 114 - Gas Tungsten Arc Welding I

    7 Total Credits
    Receive individualized instruction in gas tungsten arc welding on mild steel plate and sheet with ER70S-X rod in multiple positions; on stainless steel in multiple positions using 308, 309 and 316 filler rod; and on aluminum sheet in multiple positions using 4043 and 5356 filler rod. Use personal protective equipment; understand welding processes and methods of application, and welding electricity and physics basics.

    Course Outcomes
    1. Weld the five basic joints; butt, lap, tee, corner and edge in all positions F,V, OH, H on 1/4” mild steel plate per workmanship standard following all current ANSI/ASC Z49.1 safety standards.
  

  • WELD 115 - Gas Tungsten Arc Welding II

    6 Total Credits
    Continue individualized instruction in gas tungsten arc welding on mild steel plate and sheet with ER70S-X rod in multiple positions; on stainless steel in multiple positions using 308, 309 and 316 filler rod; and on aluminum sheet in multiple positions using 4043 and 5356 filler rod. Use personal protective equipment; understand welding processes and methods of application, and welding electricity and physics basics.

    Course Outcomes
    1. Weld vee groove open root 3/8” plates in all positions F,V, OH, H per workmanship standard following all current ANSI/ASC Z49.1 safety standards.
    2. Weld the five basic joints; butt, lap, tee, corner and edge in all positions F,V, OH, H on aluminum sheet and plate per workmanship standard following all current ANSI/ASC Z49.1 safety standards.
    3. Weld the root and hot pass on 6” pipe in the 6G welding position per workmanship standard following all current ANSI/ASC Z49.1 safety standards.
  

  • WELD 120 - MIG Aluminum

    5 Total Credits
    This course includes individualized instruction in the following types of gas metal arc welding: spray arc with aluminum 5356 electrodes in multiple positions, and pulse spray arc with aluminum. Use personal protective equipment; understand welding processes and methods of application, and welding electricity and physics basics.
  

  • WELD 130 - Blueprint Reading

    3 Total Credits
    This course prepares students to read shop drawings and blueprints. The course covers lines, views, notes, specifications, dimensions, bills of materials, structural shapes, structural prints, detail prints, assembly prints, general symbols, welding symbols, pipe layouts, pipe symbols, and weld testing symbols.

    Course Outcomes
    1. Interpret all elements of a blueprint.
    2. Translate all elements of the AWS standard welding and Non Destructive Testing Symbols (NDT).
    3. Add, subtract, multiply and divide whole numbers, decimals and fractions while calculating dimensions, tolerances and scales on a blueprint.
    4. Use a tape measure to cut and fabricate a welded fabrication from a blueprint.
    5. Demonstrate the safety hazards, use of personal protective equipment and take the necessary precautions with all welding and fabrication processes.
  

  • WELD 135 - Welding Processes and Application

    3 Total Credits
    Learn process theory and equipment needs for the non-consumable electrode welding processes and the consumable electrode processes: electrodes, filler metals, gases, power sources and related equipment.

    Course Outcomes
    1. Analyze the basic welding processes.
    2. Recognize specific process safety hazards and precautions necessary to operate each process safely.
    3. Weld with SMAW, GMAW, FCAW and GTAW in the flat position per workmanship standard following all current ANSI/ASC Z49.1 safety standards.
 

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