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Comprehensive Care of the Aging Patient 47544102

  • 0.10 credits
  • Gerontology
  • $59.00

    • This course aims to enhance healthcare professionals' knowledge and skills in providing compassionate, patient-centered care for aging adults in the clinical setting.  Participants will explore best practices for promoting functional independence, and addressing the unique physical, emotional, and cognitive needs of older patients. Through interactive learning, attendees will gain practical strategies to improve patient outcomes and enhance the quality of geriatric care. The course will also emphasize interdisciplinary collaboration, ethical considerations, and emerging innovations in elder care to support a holistic approach to aging wellness.

    1 Course Section
    1 Course Section
    Section Status Start/End Date Register By Instruction Mode Campus Meeting Information Cost
    #PD001 Fall
    Open
    08/25/2025 –
    12/17/2025
    		Online Online
    Aug 25 – Dec 17
    -
    Online
    Candace Weinzinger
    		$59.00

    Hazard Analysis Critical Control Point (HACCP) For Meat Processors 10316134

  • 2.00 credits
  • Culinary Arts
  • $337.58

    • Explore the Hazard Analysis Critical Control Point (HACCP) process as it relates to professional butchering operations. Understand these requirements and how the HACCP process is used in commercial meat processing operations.

    1 Course Section
    1 Course Section
    Section Status Start/End Date Register By Instruction Mode Campus Meeting Information Cost
    #01 Spring
    Open
    01/26/2026 –
    05/22/2026
    		Online Required Due Dates Online
    Jan 26 – May 22
    -
    Online
    Travis Teska
    		$337.58

    Culinary Internship 10316116

  • 3.00 credits
  • Culinary Arts
  • $503.87

    • Provides the culinary student the opportunity to apply cooking skills in a production environment. Ideally, learners will be working in a food service establishment where tickets are generated and food is prepared to order.

    1 Course Section
    1 Course Section
    Section Status Start/End Date Register By Instruction Mode Campus Meeting Information Cost
    #01 Spring
    Open
    01/26/2026 –
    05/22/2026
    		Online Required Due Dates Online
    Jan 26 – May 22
    -
    Online
    Jonathan Reinke
    		$503.87

    Sanitation For Food Service Operations 10316100

  • 1.00 credits
  • Culinary Arts
  • $171.29

    • Development of skills to follow sanitation and hygiene provisions in state codes. Focuses on the challenges to food safety, developing a food safety system, Hazard Analysis Critical Control Point, working in a safe environment and maintaining sanitary facilities and equipment.

    1 Course Section
    1 Course Section
    Section Status Start/End Date Register By Instruction Mode Campus Meeting Information Cost
    #01VC Spring
    Open
    01/26/2026 –
    05/20/2026
    		Online Flexible Due Dates Online
    Jan 26 – May 20
    -
    Online
    Brock Decker
    		$171.29