SMCC Catalog 2013 - 2014 - Southern Maine Community College

More documents

Recommendations

Info

Culinary Arts/Hospitality Management Advisory Committee Douglas Armstong PATHS Stanley Bennett Oakhurst Dairy Patrick Britten SYSCO of Northern New England Chris Caprara Caprara Food Service Equipment Jack Crawford Maine Course Hospitality Group Greg Dougal Maine Innkeepers Association Kevin Fallen Personal Touch Catering Gerald Giberson DHS, Sanitation Dept. Gerry Goulet Maine Medical Center Richard Grotton Maine Restaurant Association Charles Izzi Capitol Area Technical Center Fred Joncas Northcenter Food Services Robert Jordan Northcenter Food Services Chris Merriam Portland Marriott at Sable Oaks Robert Milliken New England Coffee Greg Otterbein SYSCO of Northern New England Lynn Pressey Stage Neck Inn Sean Riley Maine Course Hospitality Group Sean Ryan Native Maine Produce Brian Sawyer Senator Inn Gary Sheldon SYSCO of Northern New England Vaughn Stinson Maine Tourism Association Tom Taliento Northcenter Food Services Mr. David Tourin David's 388 Restaurant Beau Burns Chef De Cuisine David’s 388 Kelly Price Sous Chef, David’s 388 Patrick Britten Sysco of Northern New England Michael Janosek Schwanns Foods Frank Curty Swiss Army and Victorinox Cutlery Paul J. Charpentier Assistant Dean of Academic Affairs Southern Maine Community College 209
Dietetic Technology Advisory Committee Jennifer Wilson, MS, RD, LD Brighton Medical/MMC Campus Clinical Nutrition Manager SMCC Adjunct Faculty Karen Mueller, DTR Hawthorne House Food Service Director Clinical Nutrition Manager Sue Cobb, DTR Maine Medical Center Preceptor, Acute Clinical Care SMCC DT Program Graduate Kathy Halpin, MS, RD, LD Maine Medical Center Clinical Nutrition Manager Jean Elie, RD, LD Central Maine Medical Center Clinical Nutrition Manager Lorraine McKelvie, RD Eastern Maine Medical Center Clinical Nutrition Manager Mary Emerson, MS, RD, LD Preceptor, School Nutrition Director Sacopee Valley School Nutrition Program Kathy Savoie, MS, RD Preceptor, Cooperative Extension University of Maine Cooperative Extension Program Adjunct Faculty Jill McPhail Preceptor, WIC Peoples Regional Opportunity Program David Kessler, CDM Cedars Nursing Care Center Food Service Director Susan Sullivan, PhD, RD DPD Director, Educator University of Maine Dept. of Food Science/Human Nutrition Adrienne White, PhD, RD Dietetic Internship Director University of Maine Dept. of Food Science/Human Nutrition Collette Jansen-Sand, PhD, RD DPD Director, Educator University of New Hampshire Dept. of Animal and Nutritional Science Human Nutrition Center Amy Bacon, DTR School Nutrition Director MSAD 15 – Nutrition Program SMCC DT Program Graduate Jennifer Francis, MPH, RD, LD SMCC Adjunct Faculty Debbie Brooks, MS, RD, LD SMCC Adjunct Faculty Anthony Forgionne Seventy Five State Street 210
Page 2 and 3:
ABOUT THE COLLEGE .................
Page 4 and 5:
Degree Programs ...................
Page 6 and 7:
Campus Locations South Portland Cam
Page 8 and 9:
accreditation from the Commission o
Page 10 and 11:
compliance with a judicial order or
Page 12 and 13:
Attendance Students are expected to
Page 14 and 15:
Conditions: A student can only be g
Page 16 and 17:
Incomplete Grades A faculty member
Page 18 and 19:
*The scenarios above assume prior g
Page 20 and 21:
Admissions Policies All students ap
Page 22 and 23:
All documents submitted must be ori
Page 24 and 25:
E. Authority to Exclude or Limit A
Page 26 and 27:
Testing Fees $106.25 Nursing Test F
Page 28 and 29:
Waiver Amount SMCC Native American
Page 30 and 31:
GPACU Member Schools Kaplan Univers
Page 32 and 33:
CULA-100 Introduction to Culinary A
Page 34 and 35:
United Technologies Center AEDD-100
Page 36 and 37:
Services for Students with Disabili
Page 38 and 39:
Campus Safety & Security Security T
Page 40 and 41:
The Phi Theta Kappa International H
Page 42 and 43:
SMCC students can explain how the s
Page 44 and 45:
Machining A.A.S. in Integrated Manu
Page 46 and 47:
Certificate Marine Design General E
Page 48 and 49:
Behavioral Health Admission Require
Page 50 and 51:
Business Administration The Busines
Page 52 and 53:
Set up, operate, and perform variou
Page 54 and 55:
The Composite Technology program is
Page 56 and 57:
CSCI 290 Data Structures ..........
Page 58 and 59:
ENGL 115 Introduction to Literature
Page 60 and 61:
Certificate Building Science and Su
Page 62 and 63:
Culinary Arts As the third largest
Page 64 and 65:
The Dietetic Technology program is
Page 66 and 67:
Electrical Engineering Technologies
Page 68 and 69:
One major advantage of attending a
Page 70 and 71:
EMSP 215 Pediatric Emergencies ....
Page 72 and 73:
Associate in Applied Science Genera
Page 74 and 75:
HVPL 100 Blueprint Reading and Sket
Page 76 and 77:
Heavy Equipment Operations The Heav
Page 78 and 79:
This hospitality management degree
Page 80 and 81:
Precision Welding Concentration The
Page 82 and 83:
Areas of Focus (please refer to Foc
Page 84 and 85:
Associate in Arts Liberal Studies R
Page 86 and 87:
Major Required Courses Art or Music
Page 88 and 89:
Associate in Arts in Liberal Studie
Page 90 and 91:
OCEA 215 Oceanographic Instrumentat
Page 92 and 93:
MDAS 225 Electronic Medical Records
Page 94 and 95:
Seek a position in the medical comm
Page 96 and 97:
For information about Southern Main
Page 98 and 99:
year of the program is a one-year,
Page 100 and 101:
COURSE DESCRIPTIONS Accounting Cour
Page 102 and 103:
coordinate documents and illustrati
Page 104 and 105:
AMAM 295 Advanced Workholding 3 cr.
Page 106 and 107:
Studio Art Courses (ARTS) ARTS 110
Page 108 and 109:
ARTS 170 Photography I 3 cr. This c
Page 110 and 111:
outlines goals and methods of evalu
Page 112 and 113:
procedures to repair, replace or in
Page 114 and 115:
skills necessary to become an effec
Page 116 and 117:
This course is being run in coopera
Page 118 and 119:
Sampling techniques are described a
Page 120 and 121:
CARD 155 Invasive Cardiovascular Te
Page 122 and 123:
CHEM 125 General Chemistry II 4 cr.
Page 124 and 125:
investigations in court. The course
Page 126 and 127:
media and network distribution devi
Page 128 and 129:
informal presentations are examined
Page 130 and 131:
Students will develop several proje
Page 132 and 133:
manufacturing processes including f
Page 134 and 135:
CONS 220 Commercial Building System
Page 136 and 137:
Culinary Arts Courses (CULA) CULA 1
Page 138 and 139:
DIET 255 Diet Seminar 1 cr. This is
Page 140 and 141:
ECED 275 Practicum/Seminar III 6 cr
Page 142 and 143:
ELEC 175 Wiring Practices 3 cr. Thi
Page 144 and 145:
and pediatric injuries, management
Page 146 and 147:
comprehension skills and on advanci
Page 148 and 149:
etter in order to take ES0L-095. Th
Page 150 and 151:
FIRE 165 Introduction to Wildland F
Page 152 and 153:
exercises. Recommended: Knowledge o
Page 154 and 155:
HIST 125 World History Since 1500 3
Page 156 and 157:
practice of health care providers a
Page 158 and 159:
HORT 180 Freshman Seminar 1 cr. Stu
Page 160 and 161: HSPM 230 Hotel & Lodging Management
Page 162 and 163: IDST 140 Working Women 3 cr. This c
Page 164 and 165: their work will be analyzed in term
Page 166 and 167: MATH 120 Symmetry, Shape, and Space
Page 168 and 169: MDAS-150 Disease Pathology/Diagnost
Page 170 and 171: MUSI 110 Fundamentals of Music 3 cr
Page 172 and 173: field sampling methods, including w
Page 174 and 175: implementation and evaluation in th
Page 176 and 177: PSYC 240 Theories of Personality 3
Page 178 and 179: RADG 245 Radiographic Pathology 3 c
Page 180 and 181: measurements, machine warm-up proce
Page 182 and 183: treatment including CPAP and surgic
Page 184 and 185: SOCI 250 Social Theory 3 cr. This c
Page 186 and 187: Prerequisite(s): none Corequisite(s
Page 188 and 189: Faculty Daniel H. Abbott Professor
Page 190 and 191: Aaron M. Ford Instructor Heating, A
Page 192 and 193: Ruth Morrison Associate Professor D
Page 194 and 195: Kevin F. Sweeney Professor Departme
Page 196 and 197: Student Services Staff Tiffanie L.
Page 198 and 199: Joanne E. Langerman Patron Services
Page 200 and 201: Support Staff Diane L. Aceto Admini
Page 202 and 203: Michael J. Pacillo Custodian II Bri
Page 204 and 205: Automotive Advisory Committee Tom A
Page 206 and 207: Communications and New Media Adviso
Page 208 and 209: Construction Technology Advisory Co
Page 212 and 213: Early Childhood Education Advisory
Page 214 and 215: Emergency Medical Services Departme
Page 216 and 217: Fire Science Advisory Committee J.P
Page 218 and 219: Heavy Equipment Operations Advisory
Page 220 and 221: Medical Assisting Advisory Committe
Page 222 and 223: Radiation Therapy Advisory Committe
Page 224 and 225: Science Advisory Committee Greg Bel
Page 226 and 227: Southern Maine Community College Bo
show all

SMCC Catalog 2013 - 2014 - Southern Maine Community College

You also want an ePaper? Increase the reach of your titles

Delete template?

Save as template?