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SVCC Catalog/Handbook 2017-2018

144 Southside Virginia

144 Southside Virginia Community College Credit/practice ratio not to exceed 1:5 hours. May be repeated for credit. Variable hours. HMS 220 Addiction and Prevention (3 Cr) Examines the impact of drugs and addiction on individuals and their families. Explores the myths about various drugs and their benefit or lack of benefit. Lecture 3 hours per week. Prerequisite: demonstrated proficiency on the placement examination or successful completion of ENF 1 or ENF 2. HMS 225 Functional Family Intervention (3 Cr) Provides an understanding of functions and dysfunctions within the family. Emphasizes the development of effective skills through an interpersonal/interactional approach to family intervention. Lecture 3 hours per week. Prerequisite: demonstrated proficiency on the placement examination or successful completion of ENF 1 or ENF 2. HMS 226 Helping Across Cultures (3 Cr) Provides a historical overview of selected cultural and racial groups. Promotes understanding of group differences and the impact on counseling services. Lecture 3 hours per week. Prerequisite: demonstrated proficiency on the placement examination or successful completion of ENF 1 or ENF 2. HMS 227 The Helper as a Change Agent (3 Cr) Teaches the following skills for implementing alternative models of change and influence: action research, problem-solving, consultation, workshop development, and outreach and advocacy for diverse client populations. Lecture 3 hours per week. Prerequisite: demonstrated proficiency on the placement examination or successful completion of ENF 1 or ENF 2. HMS 236 Gerontology (3 Cr) Examines the process of aging; its implications in relation to health, recreation, education, transportation, meaningful work or activity, and to community resources. Emphasizes experiencing the aging process, facilitating retirement, and application of the helping relationship to work with older adults. Lecture 3 hours per week. Prerequisite: demonstrated proficiency on the placement examination or successful completion of ENF 1 or ENF 2. HMS 258 Case Management and Substance Abuse (3 Cr) Focuses on the process for interviewing substance abuse clients. Includes intake, assessment, handling denial, and ending the interview. Teaches skills for writ- ing short-term goals and treatment plans with emphasis on accountability. Examines various reporting devices. Lecture 3 hours per week. Prerequisite: demonstrated proficiency on the placement examination or successful completion of ENF 1 or ENF 2. HMS 260 Substance Abuse Counseling (3 Cr) Provides an understanding of the skills of guidance of clients and those associated with being an advocate. Examines the dynamics of the client/counselor relationship in developing treatment plans and empowerment skills. Lecture 3 hours per week. Prerequisite: demonstrated proficiency on the placement examination or successful completion of ENF 1 or ENF 2. HMS 261-262 Human Behavior I-II (3 Cr) Develops skills in working with individuals, families, groups, organizations and communities within the sociocultural context. Emphasizes historical development of various social systems and how these systems affect the whole person. Lecture 3 hours per week. Prerequisite: demonstrated proficiency on the placement examination or successful completion of ENF 1 or ENF 2. HMS 265 Personality Theory (3 Cr) Studies the theories of personality and their relationship to counseling. Emphasis is on the historical perspective, view of human nature, contributions and limitations of each theory. Lecture 3 hours per week. Prerequisite: demonstrated proficiency on the placement examination or successful completion of ENF 1 or ENF 2. HMS 266 Counseling Psychology (3 Cr) Studies major counseling theories, their contributions and limitations, and the application of each to a counseling interaction. Students develop their own personal counseling theory. Lecture 3 hours per week. Prerequisite: demonstrated proficiency on the placement examination or successful completion of ENF 1 or ENF 2. HMS 290 Coordinated Internship (1-5 Cr) Supervises on-the-job training in selected business, industrial or service firms coordinated by the college. Credit/practice ratio not to exceed 1:5 hours. May be repeated for credit. Variable hours. HOTEL-RESTAURANT-INST MGMT (HRI) HRI 101 Hotel-Restaurant Organization & Management I (3 Cr) Introduces the history, opportunities, problems and trends of the hospitality industry. Covers the organiza-

tion of the various sectors of the hospitality industry including human resources, general business considerations, and management theory. Part I of II. Lecture 3 hours per week. HRI 102 Hotel-Restaurant Organization & Management II (3 Cr) Introduces the history, opportunities, problems and trends of the hospitality industry. Covers the organization of the various sectors of the hospitality industry including human resources, general business considerations, and management theory. Part II of II. Lecture 3 hours per week. HRI 105 Introduction to Culinary Arts (1 Cr) Covers the historical perspective of the cooking and hospitality industry. Includes career paths and opportunities for culinarians, culinary professionalism, people skills, motivational and organizational skills. Lecture 1 hour per week. HRI 106 Principles of Culinary Arts I (3 Cr) Introduces the fundamental principles of food preparation and basic culinary procedures. Stresses the use of proper culinary procedures combined with food science, proper sanitation, standards of quality for food items that are made, and proper use and care of kitchen equipment. Part I of II. Lecture 2-3 hours. Laboratory 1- 3 hours. Total 3-5 hours per week. HRI 107 Principles of Culinary Arts II (3 Cr) Introduces the fundamental principles of food preparation and basic culinary procedures. Stresses the use of proper culinary procedures combined with food science, proper sanitation, standards of quality for food items that are made, and proper use and care of kitchen equipment. Part II of II. Lecture 2-3 hours. Laboratory 1- 3 hours. Total 3-5 hours per week. HRI 115 Food Service Managers Sanitation - Certification (1 Cr) Presents an accelerated survey of principles and applications of sanitary food service, designed to promote the skills of managers in food service establishments licensed by the Commonwealth of Virginia. (Upon successful completion of the course, a certificate of achievement is awarded by the Educational Foundation of the National Restaurant Association and the student’s name is entered in the Foundation Registry.) Lecture 1 hour per week. HRI 120 Principles of Food Preparation (4 Cr) Applies scientific principles and techniques to the preparation of food, including carbohydrates, such as fruits, vegetables, sugars and starches; fats, including both animal and vegetable, as well as natural and manufactured; and proteins, such as milk, cheese, eggs, meats, legumes, fish and shellfish. Lecture 3 hours. Laboratory 3 hours. Total 6 hours per week. HRI 126 The Art of Garnishing (1 Cr) Focuses on the relationship between colors and shapes and how they pertain to garnishes. Provides student with knowledge to create impressive presentations. Lec- ture 1 hour per week. HRI 128 Principles of Baking (3 Cr) Instructs the student in the preparation of breads, pastries, baked desserts, candies, frozen confections, and sugar work. Applies scientific principles and techniques of baking. Promotes the knowledge/skills required to prepare baked items, pastries and confections. Lecture 2 hours. Laboratory 3 hours. Total 5 hours per week. HRI 134 Food and Beverage Service Management (3 Cr) Provides a conceptual and technical framework for managing the service of meals in a variety of commercial settings. Studies the integration of production and service delivery, guest contact dynamics, reservations management and point-of-sale systems. Lecture 2-3 hours. Laboratory 0-3 hours. Total 3-5 hours per week. HRI 140 Fundamentals of Quality for the Hospitality Industry (3 Cr) Teaches quality in the hospitality industry, including material on the total quality management movement. Emphasizes quality from the customer’s perspective. Lecture 3 hours per week. HRI 158 Sanitation and Safety (3 Cr) Covers the moral and legal responsibilities of management to insure a sanitary and safe environment in a food service operation. Emphasizes the causes and prevention of foodborne illnesses in conformity with federal, state and local guidelines. Focuses on OSHA standards in assuring safe working conditions. Lecture 3 hours per week. HRI 160 Executive Housekeeping (3 Cr) Studies the housekeeping department with emphasis on organization, staffing and scheduling, staff development, work methods improvements, equipment, cleaning materials and cleaning procedures; maintenance and refurnishing; room design and safety engineering. Lecture 3 hours per week.