This course emphasizes speed development and readback of Jury Charge material. Appropriate abbreviations and phrases used in Jury Charge are reviewed. The goal is writing 140-160 words per minute for five minutes with transcription accuracy of 95 percent or better using Case CATalyst software.
This course emphasizes speed development of Literary material. Oral note reading is also stressed. The goal is writing 120-140 words per minute for five minutes with transcription accuracy of 95 percent or better using Case CATalyst software.
Credits:3 3 Lecture Hours Prerequisites: CRT 111 This course offers advanced proficiency in English grammar, usage and punctuation with emphasis on advanced proficiency in editing, proofreading and correction of text in court reporting transcripts. Development of Case CATalyst software skills required in the production of corrected transcripts is also emphasized.
Credits:2 2 Lecture Hours Prerequisites: CRT 211 This course offers advanced proficiency in formatting and production of spoken language into text as required by several disciplines of the court reporting profession including judicial reporting and captioning (broadcast captioning and CART captioning-Communication Access Realtime Translation). Reinforcement of advanced language skills and advanced skills in the use of Case CATalyst software are integral to the course.
This course emphasizes speed development and readback of Question & Answer material. Appropriate abbreviations and phrases used in testimony are reviewed. Colloquy designations are stressed in multi-voice material. The goal is writing 180 words per minute for five minutes with transcription accuracy of 95 percent or better using Case CATalyst software.
This course emphasizes speed development and readback of Jury Charge material. Appropriate abbreviations and phrases used in Jury Charge are reviewed. The goal is writing 160-180 words per minute for five minutes with transcription accuracy of 95 percent or better using Case CATalyst software.
This course emphasizes speed development and readback of Literary material. The goal is writing 150 words per minute for five minutes with transcription accuracy of 95 percent or better using Case CATalyst software.
This course emphasizes speed development and readback of Question & Answer material. Appropriate abbreviations and phrases used in testimony are reviewed. Colloquy designations are stressed in multi-voice material. The goal is writing 225 words per minute for five minutes with transcription accuracy of 95 percent or better using Case CATalyst software. This proficiency must be demonstrated three times.
This course emphasizes speed development and readback of Jury Charge material. Appropriate abbreviations and phrases used in Jury Charge are reviewed. The goal is writing 200 words per minute for five minutes with transcription accuracy of 95 percent or better using Case CATalyst software. This proficiency must be demonstrated three times.
This course emphasizes speed development and readback of Literary material. The goal is writing 180 words per minute for five minutes with transcription accuracy of 95 percent or better using Case CATalyst software. This proficiency must be demonstrated three times.
Credits:3 3 Lecture Hours Prerequisites: CRT 104 This course emphasizes speed development in Literary, Jury Charge and Question and Answer material. The course prepares the student to increase speed and accuracy through weekly testing. The goal is to write machine shorthand tests for five minutes with transcription accuracy of 95 percent or better using Case CATalyst software.
Credits:3 3 Lecture Hours Prerequisites: CRT 218 This course is a practical work experience for the Court Reporting student, arranged in consultation and conjunction between the internship student, the supervising faculty member and the internship site. The student spends no less than 40 verified hours writing judicial, closed captioning or Computer Access Realtime Translation (CART) material under the supervision of a court reporter. To complete the course the student will produce 40 pages of transcript for grading purposes and write a narrative detailing their internship experience. The course consists of scheduled classroom sessions with the instructor, individual appointments and on-the-job training. Students are assigned to Judicial, Freelance, Closed Captioning and CART environments.
Credits:3 3 Lecture Hours This course is a study of crime, societal reaction to crime and the components of the criminal justice system, law enforcement, the courts and corrections. The student is introduced to the philosophical and historical backgrounds as well as their purposes and functions of each component. The major theories of crime causation, control and rehabilitation of the offender are discussed.
Credits:3 3 Lecture Hours This course is designed to provide students with an overview of the U.S. correctional system. The philosophy, ethical dilemmas and methods of imposing sanctions upon offenders in the criminal justice system will be explored in depth. Exploration of the theories and practice in probation, parole, community-based services, jails, prisons and capital punishment will comprise much of the course.
Credits:3 3 Lecture Hours This course is a study of delinquent and criminal behavior of adolescents as it relates to the history of juvenile justice philosophy and policy in the United States. Causations as well as treatment and prevention programs are considered. The proper handling and referral of juveniles involved in criminal and status offenses are discussed. Issues involved in the operation of juvenile courts and court related programs are studied. Juvenile drug addiction, mental illness and habitual offenders are discussed.
Credits:3 3 Lecture Hours This course examines criminal, constitutional and procedural law. The basic constitutional rights applicable to those involved in the criminal justice system from arrest to sentencing are discussed. The development of public policy in the administration of criminal justice and the legal principles for determining criminal and civil liability are studied.
Credits:3 3 Lecture Hours This course is a study of ethical issues and dilemmas encountered by the professional in the fields of criminal justice. Corruption, brutality and morality are discussed in relation to the duties in criminal justice organizations.
Credits:3 3 Lecture Hours This course is an introduction to criminal investigation procedures including theory, techniques and problems. Case preparation, investigative techniques, questioning of witnesses and suspects, and collection and preservation of evidence are studied.
Credits:3 3 Lecture Hours This course is a study of the principles, duties and mechanics of criminal justice procedures in the United States and the Commonwealth of Pennsylvania as they apply to search and seizure, arrest and investigations. Also considered is the evaluation of evidence and proof with regard to kind, degree, admissibility, competence and weight. The course emphasizes rules of evidence at the operational level of law enforcement.
Credits:3 3 Lecture Hours This is a course involving the organization and administration of criminal justice system agencies. Topics include functions and activities, planning and research, public relations, personnel and training inspection and control, and policy formulation in criminal justice system agencies.
Credits:3 3 Lecture Hours This course is a study of the scientific aspects of criminal investigation. Included are the study of fingerprints, the application of forensic sciences and the collection and examination of evidence. The student learns the capabilities of the advanced police science laboratory in the study of firearms, hair, fibers, blood, paint, tools, poisons and other material.
Credits:3 3 Lecture Hours This course is a study of law enforcement from an operational perspective. Law enforcement functions such as patrol, communications investigations, traffic, special operations and other line and staff functions are reviewed. Officer safety and duty-related stress are also examined.
Credits:3 3 Lecture Hours This course is a survey of the patterns and trends in adult criminal behavior and juvenile delinquency analyzed in terms of various theories of such behavior. Students will also examine types of crime and the administration of justice. Material is presented describing the types and amount of crime in the United States. Characteristics such as age, race, gender and class of offender types are discussed. The interaction between society, the criminal justice system and the offender is examined. The current correctional practices that focus on the goals, organization, functions and operations of state, county and local correctional systems are examined. Theories on crime causation are analyzed.
Credits:3 3 Lecture Hours This course is designed to provide students with an overview of the U.S. correctional system, its history, development and contemporary practices. The philosophy, ethical dilemmas and methods of imposing sanctions upon offenders in the criminal justice system will be explored in depth. Exploration of the theories and practice in probation, parole, community-based services, jails, prisons and capital punishment will comprise much of the course.
Credits:3 3 Lecture Hours An examination of the history and philosophy of treatment, the structure of the correctional system and the legal basis for treatment. Consideration is given to the history of corrections and how that history has shaped treatment approaches. This course focuses on treatment modalities presently employed in working with offenders. This course also examines issues of public safety, security, and raises questions whether any treatment methods are in fact effective.
Credits:3 1 Lecture Hours 2 Practicum Hours This course is designed to provide the student with practical experience in a criminal justice project/agency.
Credits:3 Cooperative Education provides students with a working experience in their discipline and develops their ability to understand and perform appropriately in the dynamic work environment. Students must work a minimum of 150 hours to earn three credits and a minimum of 300 hours to earn six credits. In order to participate and enroll in Cooperative Education, students must meet the following criteria: * Must have a QPA of 2.5 or higher * Completed 30 college credits with at least 12 .credits in their major field * Have faculty approval * Secure clearances if they are needed * Follow established processes and complete .required paperwork * Qualify for risk management coverage
Credits:3 3 Lecture Hours A course in the history of cuisine and the contribution of leading culinarians. Various types of food service establishments and organization within each type, as well as future trends in the food service industry, are studied.
Credits:3 3 Lecture Hours In this course the student will learn about the history of classical cuisine and the contributions of leading culinarians. Various segments of the foodservice industry and the organization of each type are studied. Future trends in the foodservice industry are discussed. This course also introduces the culinary program and various college resources available to students.
Credits:3 3 Lecture Hours A course in the dining service appropriate for coffee shops, dining rooms, banquets, and buffets. Included are liquor laws and the service of legal beverages.
Credits:3 3 Lecture Hours A course in the supervision and training of employees. Included are the development of public relations with other departments, group techniques, methods of improvement and development, and cost consciousness.
Credits:3 2 Lecture Hours 2 Lab Hours A course in sanitation and safety in food service. Topics include food spoilage, food-borne illnesses, food protection, equipment care, and personal hygiene. Emphasized is the role of the food service industry in the protection of the public’s health. The student prepares to take the National Sanitation examination.
Credits:3 2 Lecture Hours 2 Lab Hours A course in the fundamentals of food preparation, service procedures, sanitation, and safety practices in the food service business. Controls and management function are discussed.
In this course students will learn through lecture, demonstration and lab work the fundamental concepts, skills and techniques of basic cooking procedures. Basic knife skills and the preparation of stocks, thickening agents and sauces are emphasized. The fundamentals of vegetable and starch cooking techniques are introduced. Program knife kit and uniform are required for this course.
Credits:3 3 Lecture Hours Prerequisites: CLR 117 A course in the fundamentals of food preparation, service procedures, sanitation, and safety practices in the food service business. Controls and management function are discussed.
In this course, the student is introduced to the techniques used in the production of various baked goods. In the kitchen lab, a variety of yeast, sourdough and quick breads, cookies, laminated dough and pate a choux products will be produced. Topics include product identification and scaling procedures, the proper use and care of equipment, sanitation and hygienic work habits. Program knife kit and uniform are required for this course.
Credits:3 2 Lecture Hours 2 Lab Hours A course in baking which involves preparation of yeast rolls, breads, pies, cakes, cookies, tarts, doughnuts, holiday specialities, and torte’s. Topics include proper use and care of equipment, sanitation and hygienic work habits, and legal health requirements.
Credits:3 2 Lecture Hours 2 Lab Hours Prerequisites: CLR 110 and CLR-117. In this course, students develop the skills, knowledge and techniques of the “cold kitchen.” In the kitchen lab, students prepare various salads, cold sauces, soups, sandwiches, appetizers and hors d’oeuvre. Curing of meats and vegetables is covered. Buffet showpieces such as fruit and vegetable carvings and ice sculptures are introduced. Program knife kit and uniform are required for this course.
Credits:3 2 Lecture Hours 2 Lab Hours A course in special Garde-Manger techniques such as ice and tallow sculpturing. Manipulation of tools is emphasized. Buffet showpieces such as watermelon baskets, table arrangements of fresh fruits and vegetables, and accent decorative showpieces are made. The art of pulled sugar is introduced.
Credits:3 2 Lecture Hours 2 Lab Hours Prerequisites: CLR-202. Students in this course will learn and practice the advanced Garde Manger techniques of charcuterie. In the kitchen lab, students will produce forcemeat items such as sausages, pates, terrines and galantines, along with sauces and accompaniments to those items. Cured and smoked meats will be produced. Students will make and work with a variety of cheeses. Proper techniques and the safe use of tools and equipment are emphasized. Program knife kit and uniform are required for this course.
Credits:3 2 Lecture Hours 2 Lab Hours A course in advanced Garde-Manger techniques, such as aspic-pates, chaud-froid, terrines, galantines, and sauces. Manipulation of tools is emphasized. Buffet table arrangement and organization are included.
Credits:3 1 Lecture Hours 2 Lab Hours Prerequisites: CLR-201 Upon successful completion of this course, the student will be able to demonstrate a working knowledge of the preparation of specialty baking products.
Credits:3 1 Lecture Hours 2 Lab Hours Prerequisites: CLR 110 and CLR-201. In the kitchen lab, the student will produce a variety of dessert pastry products. Production will include pies, tarts, cakes and tortes. Custards, mousse and frozen desserts will also be made. Modification of formulas to fit special dietary requirements will be introduced. Program knife kit and uniform are required for this course.
Credits:3 3 Lecture Hours A course in menu design. Included are principles and practices of pricing menus, ordering, converting recipes from small to large quantities, various types of menus, and food preferences of the public. The principles of nutrition for planning well-balanced menus receive special emphasis
Credits:3 3 Lab Hours Prerequisites: CLR 118 and CLR-201 and CLR-202. In the kitchen lab, students will practice American regional cooking techniques, to allow them to transition from a basic to intermediate skill level. American Regional Cuisine explores the influence of native foods and culture along with the effect of immigration in the preparation of traditional and contemporary American specialities. The concepts of mise en place, timelines, plate presentation and teamwork are accentuated. Program knife kit and uniform are required for this course.
Credits:3 3 Lab Hours Prerequisites: CLR-100 CLR 110 CLR-117 CLR 118 CLR-202(485) This course is designed to help the student transition from basic to intermediate food skills. Upon successful completion of this course, the students will be able to demonstrate the skills necessary to prepare secondary sauces, as well as a range of American regional cuisines. This course consists of lecture, demonstration, and participation in food preparation.
Credits:2 2 Lecture Hours A qualified chef, who is a member of the American Culinary Federation, will supervise this on-the- job apprentice training. Upon successful completion of this course, the student will be able to apply food preparation and presentation techniques and gain experience in all phases of food service operation. This is a continuation of Culinary Arts Practicum 2.
Credits:2 2 Lecture Hours A qualified chef, who is a member of the American Culinary Federation, will supervise this on-the- job apprentice training. Upon successful completion of this course, the student will be able to apply food preparation and presentation techniques and gain experience in all phases of food service operation. This is a continuation of Culinary Arts Practicum 4.
Credits:3 3 Lecture Hours Prerequisites: CLR-117 CLR 118 CLR-220 Upon successful completion of this course, the student will be able to demonstrate an understanding of the advanced skills necessary for preparing international cuisine.
Credits:4 300 Cooperative Ed Hours Prerequisites: CLR-203 and CLR-220 Students enrolled in the chef’s non- apprenticeship option program are required to complete a minimum of 300 hours of practical experience. This course provides the student with an opportunity to apply the basic techniques developed in the classroom and laboratory to an actual food service operation. This course- externship may only be taken after successful completion of: Applied Science of Culinary Arts Theory, Applied Sciences of Culinary Arts Practice, and Food Service Specialities 1- Baking. In addition, the student must be currently enrolled in or have completed Garde Manger 1 to be eligible for externship.
Credits:4 300 Cooperative Ed Hours Prerequisites: CLR-203 and CLR-220. This course provides the student with an opportunity to apply the basic techniques developed in the classroom and laboratory to an actual foodservice operation for 100 hours of practical industry experience. Students will also apply organization skills to develop and produce food for service to the public through the “Culinary Corner.” Students are required to secure an acceptable worksite for the 100 hours of industry experience. Through this course, students will develop employability skills to assist in progressing towards their career in the culinary arts. Program knife kit and uniform are required for this course.
Credits:3 1 Lecture Hours 2 Studio Hours This course is an introduction to modern dance. Students will gain an understanding of dance as an art form. Various dance techniques will be explored to further the students physical and kinesthetic abilities. Aesthetic analysis of a variety of dance styles will provide an understanding of the communicative potential of dance. No prior dance training is required.
Credits:3 1 Lecture Hours 2 Studio Hours Prerequisites: DAN 101 In this class, students will increase the technical skills acquired in Modern Dance 1. Muscular strength, flexibility and cardiovascular capacity will be increased. Compositional tools will be presented, enabling the students to use dance as a means of artistic expression.
Credits:3 3 Lecture Hours 3 Studio Hours In this class there is the practical application of dance performance techniques. Students will participate in both student and faculty choreographed works, culminating in a fully produced dance concert in the South Campus Theatre. All aspects of dance performance, choreography and production will be explored and refined.
Credits:3 1 Lecture Hours 2 Studio Hours Prerequisites: DAN 130P This course is an intensive study in the practical application of dance performance techniques. Students will participate in both student and faculty choreographed works, culminating in a fully produced dance concert. All aspects of dance performance, choreography, and production will be explored and refined.
Credits:3 3 Lecture Hours 2 Studio Hours Prerequisites: DAN 101DAN 102 This is an intermediate level technique class, students will increase their muscular strength, flexibility, kinesthetic awareness and cardiovascular capacity. Modern dance exercises will be presented to enhance the students spacial and rhythmic awareness. Choreographic for small groups will be explored.
Credits:3 3 Lecture Hours 2 Studio Hours Prerequisites: DAN 101DAN 102DAN 201 In this class, students will refine their skills as dancers. Advanced level exercises will challenge the students physically and artistically. Performances techniques will be developed as well as choreography for large groups.
Credits:3 1 Lecture Hours 2 Studio Hours Prerequisites: DAN 131P This course is a continuation of the intensive study in the practical application of dance performance techniques. Students will participate in both student and faculty choreographed works, culminating in a fully produced dance concert. All aspects of dance performance, choreography, and production will be explored and refined.
Credits:3 1 Lecture Hours 2 Studio Hours Prerequisites: DAN 230P This course is a continuation of the study in the practical application of dance performance techniques. Students will participate in both student and faculty choreographed works, culminating in a fully produced dance concert. All aspects of dance performance, choreography, and production will be explored and refined.
Credits:3 3 Lecture Hours An introductory course that provides the student with an overview of both the food service and clinical aspects of the professional role of the dietetic technician and the dietary manager in a variety of settings. Field visits and guest speakers enhance content. This course requires a per credit health career fee; check the tuition and fee schedule for the current rate.
Credits:2 2 Lecture Hours This course introduces the student to the application of the basic principles of normal nutrition. Students will learn how to collect data and interpret data to be used by a DTR or made available to an RD for interpretation. This course includes completing diet histories, and calculating nutrient composition of diets using a computer program and skin fold measurements. This course requires a per credit health career fee; check the tuition and fee schedule for the current rate.
This course provides the scientific and consumer aspects of food. A working knowledge of principles of food preparation is combined with menu planning, recipe analysis and costing. This course requires a per credit health career fee; check the tuition and fee schedule for the current rate.
This is the study of and application of the basic principles of food preparation which includes the study of soups and sauces, starch foods, meats and poultry, fish, shellfish and eggs and desserts. The course culminates in a final luncheon project planned and prepared by the class. In addition proper use and care of equipment, sanitation and safe work habits is included. This course requires a per credit health career fee; check the tuition and fee schedule for the current rate.
Credits:3 3 Lecture Hours This is an introductory course which focuses on the major nutrients, including carbohydrates, fats, protein, vitamins, minerals, and water. Throughout the course, practical application of information is emphasized. Special topics addressed include: weight control, eating dis- orders, and sports nutrition. This course is open to non-dietetics majors. This course requires a per credit health career fee; check the tuition and fee schedule for the current rate.
Credits:3 3 Lecture Hours This course studies the tools of management as they relate to food service. Topics include safety, sanitation, master menu development, recipe standardization, food and menu cost analysis, facilities, planning, design and equipment selection for a food service department. This course requires a per credit health career fee; check the tuition and fee schedule for the current rate.
Credits:2 2 Lecture Hours 30 Practicum Hours Provided concurrently with Dietetic Practicum 1, this course presents a review of the material presented in Fundamentals of Nutrition, Foods, Food Service Production and Purchasing, and Medical Nutrition Therapy. In addition to providing didactic support for the practicum it enables the students to share and gain by their individual experiences. This course requires a per credit health career fee; check the tuition and fee schedule for the current rate.
This course introduces the student to the concept of modifying the general diet to meet various medical conditions. Principles of patient interviewing, analysis of the patient’s nutritional needs, and the interpretation of food restrictions in menu planning and food shopping are presented. The physical, psychological, and social needs of the patient are presented with emphasis on its nutritional consequences. This course includes the study of nutritional care of the patient with upper and lower gastrointestinal disorders, weight management, diabetes and related endocrine disorders, coronary heart disease, atherosclerosis, enteral feeding, TPN, liver disorders, renal disease, cancer, AIDS/HIV, and feeding disabilities. This course requires a per credit health career fee; check the tuition and fee schedule for the current rate.
Credits:2 2 Lecture Hours This course meets the requirements mandated by the Pennsylvania Food Employee Certification Act. Topics included are the types and characteristics of pathogenic bacteria, most common types of food borne illnesses, Hazard Analysis Critical Control Point (HACCP) system, and proper procedures for receiving, storing, preparing and handling foods. This course emphasizes practical application of safe food handling techniques to protect the public health. Students are eligible to sit for a nationally recognized certification exam. This examination is a component of this course.
This course provides an orientation to the practice of dietetics in a health care facility under the supervision of a Registered Dietitian RD). The principles of nutrition care and foodservice operations are observed and practiced. This course requires a per credit health career fee; check the tuition and fee schedule for the current rate.
Credits:4 4 Lecture Hours Prerequisites: DIT 114 This course applies the principles of nutrition presented in Introduction to Nutrition and Medical Nutrition Therapy to the community setting. The nutritional requirements of individuals in various segments of the life cycle are presented. Community programs that help meet the nutritional requirements of individuals throughout the life cycle are highlighted. Patient education techniques are presented. This course requires a per credit health career fee; check the tuition and fee schedule for the current rate.
Credits:4 2 Clinical Hours 240 Practicum Hours Prerequisites: DIT 114DIT 208 This course is planned to give each student the opportunity to apply principles discussed in Medical Nutrition Therapy in a community nutrition setting. It is expected that each student will learn how community nutrition is similar to and different from clinical nutrition. Each student will be expected to complete a project suggested by the practicum supervisor. The project should be one that fulfills a need of the practicum. This course requires a per credit health career fee; check the tuition and fee schedule for the current rate.
Credits:3 3 Lecture Hours This course provides an overview of the organization and management of food service in the health care industry. Topics include the management of food production personnel, selection process, orientation and training of new and established employees, job analysis procedures, employee evaluation procedures, and the principle of work simplification. This course requires a per credit health career fee; check the tuition and fee schedule for the current rate.
Credits:3 3 Lecture Hours Prerequisites: DIT 104, DIT 110, DIT 125 and DIT 210 This course provides information on the food management practices in the hospitality and health care industry. It deals with the various foodservice systems, styles of food service, principles of kitchen design, menu merchandising, environmental and waste management systems and management of information systems. This course requires a per credit health career fee; check the tuition and fee schedule for the current rate.
Credits:1 1 Lecture Hours This course provides the student with skills necessary to be successful in the completion of the national registry exam and job search process. In addition, this course will review the process of establishing a professional portfolio, making application for and maintaining registration status. This course requires a per credit health career fee; check the tuition and fee schedule for the current rate.
This course is designed to offer the student a first hands-on clinical experience. In the clinical setting the emphasis is placed on familiarizing the student with imaging equipment controls, transducer position relative to the anatomy to be scanned, scanning techniques for the various protocols and patient care procedures. The lecture portion of this course presents the physical and emotional assessment of the patient, medical asepsis, body mechanics, medical emergencies, professional ethics, medical and legal issues as well as relative medical/legal terminology. The lab portion consists of demonstration and practice in these areas. The clinical portion of this course introduces the student to the healthcare setting and enable students to scan patients. This course requires a per credit health career fee; Check the tuition and fee schedule for the current rate. This course is graded on a Pass/Fail basis.
Credits:4 3 Lecture Hours 2 Lab Hours Prerequisites: DMS-102 and DMS-105 Co-requisites: DMS-113C and PHY-127
This course presents an intense study of the abdominal, pelvic and fetal structures that can be evaluated employing ultrasound as an imaging modality. The student is provided with information concerning normal ultrasound appearance of tissues, organs and systems within the abdomen, pelvis and fetus. Ultrasound images representative of normal states are presented and correlated with examinations performed with other diagnostic modalities. Technical information such as procedural and scanning techniques are discussed throughout the course. This course requires a per credit health career fee; check the tuition and fee schedule for the current rate.
Credits:4 3 Lecture Hours 2 Lab Hours Prerequisites: DMS-102 and DMS-105 Co-requisites: PHY-127 and DMS-114C
This course focuses on the ultrasonic investigation of the heart. Echocardiography is viewed from both an historical, as well as state-of-the-art perspective. The anatomy and physiology, particularly the cross-sectional anatomy of the mediastinal contents, are reviewed. Echocardiograms representative of normal cardiac anatomy are presented and compared with examinations performed by other diagnostic modalities. Procedural and scanning techniques are presented, as well as sonographic positioning unique to echocardiography. This course requires a per credit health career fee; check the tuition and fee schedule for the current rate.
Credits:4 2 Lecture Hours 2 Lab Hours Prerequisites: Acceptance to the DMS Program, BIO-161 BIO-162 ENG-101 MAT-108 and PHY-100 Co-requisites: DMS-102
This course considers the human anatomy through the evaluation of sagittal, transverse and coronal body sections. Organs and structures of the head, neck, thorax, abdomen, pelvis and extremities are presented and correlated with pictorial sections obtained through cadaver dissection. Cadaver pictorial sections are correlated with ultrasound, Magnetic Resonance Imaging (MRI) and Computerized Axial Tomography (CAT) images. This course requires a per credit health career fee; check the tuition and fee schedule for the current rate.
Credits:2 120 Practicum Hours Prerequisites: DMS-102 and DMS-105 Co-requisites: PHY-127 and DMS-103
This clinical course offers the student participation in the various steps involved in the ultrasound examination of the patient. The student shares responsibility with the abdominal, obstetrical and gynecological clinical instructor for scheduling, identifying and preparing the patient for examination. The student assures that patient preparation is properly followed for the given examination, scans the patient and develops skills in examination progression. The student gains skill and confidence in presenting the case before the interpreting physician. This course requires a per credit health career fee; check the tuition and fee schedule for the current rate. This course is graded on a Pass/Fail basis.
Credits:2 120 Practicum Hours Prerequisites: DMS-102 and DMS-105 Co-requisites: PHY-127 and DMS-104
This clinical course offers the student participation in the various steps involved in cardiac ultrasound examination of the patient. The student shares responsibility with the cardiac clinical instructor for scheduling, identifying and preparing the patient for examination. The student assures that patient preparation is properly followed for the given examination. The student scans the patient and develops skills in examination progression. The student develops skill and confidence in presenting the echocardiographic study to the interpreting physician. This course requires a per credit health career fee; check the tuition and fee schedule for the current rate. This course is graded on a Pass/Fail basis.
Credits:4 240 Practicum Hours Prerequisites: DMS-103 DMS-113C PHY-127 The student develops skills in scanning, interpretation of the sonogram and in recognizing normal anatomical variations. The student gathers pertinent clinical data in order to understand the total medical picture of the patient prior to the ultrasound examination. The student presents cases to the interpreting physician. The student becomes familiar with portables, surgical and special sonographic procedures and assists in these areas. (The student is assigned to a full-time clinical experience over six weeks.) This course requires a per credit health career fee; check the tuition and fee schedule for the current rate. This course is graded on a Pass/Fail basis.
Credits:4 240 Practicum Hours Prerequisites: DMS-104 DMS-114C and PHY-127 This clinical course offers the student participation in the various steps involved in cardiac ultrasound examination of the patient. The student shares responsibility with the clinical instructor for scheduling, identifying and preparing the patient for examination. The student assures that patient preparation is properly followed for the given examination. Skills in scanning that have been developed in DMS-114C Cardiac Clinical 1 and DMS-104 Cardiac Ultrasound are further advanced. Skills in patient scanning and examination progression are developed. The student gains skill and confidence in presenting the case to the interpreting physician. (The student is assigned to a full-time clinical experience over six weeks.) This course requires a per credit health career fee; check the tuition and fee schedule for the current rate. This course is graded on a Pass/Fail basis.
Credits:4 3 Lecture Hours 2 Lab Hours Prerequisites: DMS-102 and DMS-105 Co-requisites: PHY-127 and DMS-135C
Theory and practical application are combined to progress the beginning student’s ability to scan and read normal vascular examinations by semester’s end. The theory portion of the course consists of learning normal anatomy, sonographic characteristics and the hemodynamic principles of the peripheral vascular system, the cerebral vascular system and the vessels of the abdomen. Instrumentation, scanning techniques, audible signals made by normal blood flow and position of the transducer for each vessel are covered in the laboratory portion of the course. This course requires a per credit health career fee; check the tuition and fee schedule for the current rate.
This clinical course offers the student participation in the various steps involved in the ultrasound examination of the patient. The student shares responsibility with the vascular instructor for scheduling, identifying and preparing the patient for examination. The student assures that patient preparation is properly followed for the given examination, scans the patient and develops skills in examination progression. The student gains skill and confidence in presenting the case before the interpreting physician. This course requires a per credit health career fee; check the tuition and fee schedule for the current rate. This course is graded on a pass/fail basis.
Credits:4 240 Practicum Hours Prerequisites: DMS 125DMS 135C and PHY 127 This clinical course offers the student progressively greater participation in the various steps involved in the vascular examination of the patient. Skills in scanning that have been developed in previous clinical courses are utilized. The student develops skills in recognizing normal anatomy as well as pathology. Progression of the examination is performed by the student under the direct supervision of the clinical instructor. The student continues to gather pertinent clinical information in order to understand the total medical picture of the patient prior to the vascular examination. The student is introduced to and assist in portable examinations and special procedures. The student gains skill and confidence in presenting the case before the interpreting physician. (The student is assigned to a full-time clinical experience over six weeks.) This course requires a per credit health career fee; check the tuition and fee schedule for the current rate. This course is graded on a pass/fail basis.
This course will be divided into two learning modules. The first module lasting 5 weeks will consist of lecture and lab covering normal and abnormal ultrasound appearance of the thyroid, breast, scrotum and prostate. Scanning techniques of those structures will also be covered. The second module lasting 10 weeks will consist of lecture only and cover pathological conditions of the abdominal organs. Ultrasound images representative of disease states of organs and systems of the abdominal cavity will be presented and correlated with examinations performed with other diagnostic modalities. Relevant histologic aspects of various pathological conditions will be discussed and correlated with their acoustical properties and ultrasound characteristics. Clinical features, laboratory data and the pathophysiology of pertinent diseases will be presented. This course requires a per credit health career fee; check the tuition and fee schedule for the current rate.
This course is for ultrasound students specializing in echocardiography. Abnormal cardiac anatomy and physiology will be studied. M-mode, two-dimensional, continuous wave, pulsed wave, and color flow doppler will be correlated with pathologies. Echocardiographic tapes and case studies will be presented and correlated with clinical features of cardiac pathology. Cardiac surgical procedures and pharmacology will be studied. This course requires a per credit health career fee; check the tuition and fee schedule for the current rate.
This is a continuation of Vascular Ultrasound in which the emphasis is placed on pathological states of the peripheral vascular, cerebrovascular and abdominal vascular systems. This course will offer valuable information on Doppler vascular imaging to sonographers planning to sit for the vascular boards. Technical information such as spectral analysis in Doppler, hemodynamics of the circulatory system as well as scanning techniques and protocols will be covered. This course requires a per credit health career fee; check the tuition and fee schedule for the current rate.
This is a course which combines theory and practice in ultrasound instrumentation and quality control. Topics include functions of the components of processing, scan converter displays, image and display techniques, film and methods of permanent image recording, ultrasound transducers, operating standards, equipment calibration, resolution, gray scale photography and film critique. This course requires a per credit health career fee; check the tuition and fee schedule for the current rate.
This course will offer the student an opportunity to refine skills in scanning, interpretation of the sonogram and in recognizing normal anatomical variations as well as pathology. The student will be able to gather pertinent clinical data in order to understand the total medical picture of the patient prior to the ultrasound examination. The student will be responsible for becoming familiar with portable, surgical, and special sonographic procedures and will assist in these areas. This course requires a per credit health career fee; check the tuition and fee schedule for the current rate. This course is graded on a pass/fail basis.
This clinical course offers the student progressively greater participation in the various steps involved in the cardiac ultrasound examination of the patient. The student will share with the clinical instructor responsibilities for scheduling, identifying, and preparing the patient for examination. The student will assure that patient preparation is properly followed for the given examination. Skills in scanning that have been developed in previous lecture/lab and clinical courses will be utilized. Progression of the examination will be performed by the student under direct supervision of the clinical instructor. Competencies in advanced echocardiographic techniques will be developed. Skill and confidence in presenting the echocardiographic examination to the interpreting physician will be developed. This course requires a per credit health career fee; check the tuition and fee schedule for the current rate. This course is graded on a pass/fail basis.
The course will offer the student an opportunity to refine skills in scanning, interpretation of the sonogram and recognize normal anatomical variations and pathology. The student will be able to gather pertinent clinical data in order to understand the total medical picture of the patient prior to the ultrasound examination. The student will become familiar with portable, surgical, and special sonographic procedures, will assist in these areas and will be encouraged to seek additional experience in carotid Doppler and peripheral vascular Doppler examinations. This course requires a per credit health career fee; check the tuition and fee schedule for the current rate. This course is graded on a pass/fail basis.
Credits:6 360 Practicum Hours Prerequisites: DMS 204DMS 210DMS 224C This clinical course will offer the student increased participation in the cardiac ultrasound examination of the patient. The student will share with the clinical instructor responsibility for scheduling, identifying, and preparing the patient for examination. The student will assure that the patient preparation was properly followed for the given examination. Skills in scanning that have been developed in previous lectures/labs and clinical courses will be utilized. Progression of the examination will be performed by the student under direct supervision of the clinical instructor. Competencies in advanced echocardiographic techniques will be developed. This course requires a per credit health career fee; check the tuition and fee schedule for the current rate. This course is graded on a pass/fail basis.
This course will provide students specializing in the general tract with information concerning the abnormal ultrasound appearance of tissues, organs and systems of the female pelvis and fetus. Ultrasound images representative of disease states will be presented and correlated with examinations performed with other diagnostic modalities. Relevant histologic aspects of various pathological conditions as well as congenital anomalies of the fetus will be discussed and correlated with their acoustical properties and ultrasound characteristics. Clinical features, laboratory data and the pathophysiology of pertinent diseases will be presented. Technical information, such as procedural and scanning techniques will be discussed throughout the course. This course requires a per credit health career fee; check the tuition and fee schedule for the current rate.
This course will combine theory and practical application to advance the technical skills of both the experienced and the new sonographer. This course will offer valuable information to those sonographers planning to sit for the RVT boards, and introduce the new sonographers to Doppler Vascular Imaging. Normal as well as pathological states of the peripheral and cerebrovascular system will be covered. Technical information such as protocols, spectral analysis in Doppler and scanning techniques will be taught as well as hemodynamics of the circulatory system and the physics and instrumentation of Doppler. During the practical lab experience the student applies classroom learning to scanning problems. This course requires a per credit health career fee; check the tuition and fee schedule for the current rate.
This clinical course offers the student experience in developing clinical skills in recognizing pathology or abnormal anatomy. The student will have the opportunity to maintain skills previously learned and to continue to develop new scanning skills. The student will continue to develop skills in the progression and completion of the examination. The student will begin to become independent of the clinical supervisor in the performance of the ultrasound examination. The student will assist in portable examinations and special procedures. Gaining skills and confidence in presenting the case before the interpreting physician will continue during this clinical experience.(Three full-time days per week). This course requires a per credit health career fee; check the tuition and fee schedule for the current rate. This course is graded on a pass/fail basis.
The student will have the opportunity to refine skills in scanning. Interpretation of the presenting clinical signs and symptoms will be one of the objectives for this clinical course. Accuracy in recognizing anatomical variations and pathology, completing the examination in a timely manner and presenting the findings to the interpreting physician will be the main objective for this clinical rotation. The student will continue to perform portable examinations and assist the physician and clinical instructor in any special procedures. (Three full-time days per week). This course requires a per credit health career fee; check the tuition and fee schedule for the current rate. This course is graded on a pass/fail basis.