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This course provides students a comprehensive study of perioperative care and preparation, patient care concepts, and professional practice concepts within the field of surgical technology. Topics include medical terminology, anatomy and physiology, microbiology, pharmacology, anesthesia, environmental safety, communication and reporting, instrumentation, physical environment, equipment, surgical procedures, patient safety, sterile technique, and surgical team support. Upon completion, students should be able to apply theoretical knowledge of the course topics to the practice of surgical technology. Pre-requisites of high school diploma (or equivalency) and TABE Math score of 657 or higher.

This course provides students a comprehensive study of perioperative care and preparation, patient care concepts, and professional practice concepts within the field of surgical technology. Topics include medical terminology, anatomy and physiology, microbiology, pharmacology, anesthesia, environmental safety, communication and reporting, instrumentation, physical environment, equipment, surgical procedures, patient safety, sterile technique, and surgical team support. Upon completion, students should be able to apply theoretical knowledge of the course topics to the practice of surgical technology. Pre-requisites of high school diploma (or equivalency) and TABE Math score of 657 or higher.

This course provides students a comprehensive study of perioperative care and preparation, patient care concepts, and professional practice concepts within the field of surgical technology. Topics include medical terminology, anatomy and physiology, microbiology, pharmacology, anesthesia, environmental safety, communication and reporting, instrumentation, physical environment, equipment, surgical procedures, patient safety, sterile technique, and surgical team support. Upon completion, students should be able to apply theoretical knowledge of the course topics to the practice of surgical technology. Pre-requisites of high school diploma (or equivalency) and TABE Math score of 657 or higher.

This course provides students a comprehensive study of perioperative care and preparation, patient care concepts, and professional practice concepts within the field of surgical technology. Topics include medical terminology, anatomy and physiology, microbiology, pharmacology, anesthesia, environmental safety, communication and reporting, instrumentation, physical environment, equipment, surgical procedures, patient safety, sterile technique, and surgical team support. Upon completion, students should be able to apply theoretical knowledge of the course topics to the practice of surgical technology. Pre-requisites of high school diploma (or equivalency) and TABE Math score of 657 or higher.

This 396-clock hour course provides a comprehensive study of surgical procedures and specialties that coincide with clinical rotations. Emphasis is placed on related surgical anatomy, pathology, terminology, and procedures that enhance theoretical knowledge of patient care, instrumentation, supplies, and equipment. Upon completion, students should be able to correlate, integrate, and apply theoretical knowledge of the course topics to the clinical operative environment. Additionally, students will take the Tech in Surgery (TS-C) certification test, offered by the National Center for Competency Testing (NCCT). Please note: Students must successfully complete Surgical Technology I to register for this class.

This 396-clock hour course provides a comprehensive study of surgical procedures and specialties that coincide with clinical rotations. Emphasis is placed on related surgical anatomy, pathology, terminology, and procedures that enhance theoretical knowledge of patient care, instrumentation, supplies, and equipment. Upon completion, students should be able to correlate, integrate, and apply theoretical knowledge of the course topics to the clinical operative environment. Additionally, students will take the Tech in Surgery (TS-C) certification test, offered by the National Center for Competency Testing (NCCT). Please note: Students must successfully complete Surgical Technology I to register for this class.

This 396-clock hour course provides a comprehensive study of surgical procedures and specialties that coincide with clinical rotations. Emphasis is placed on related surgical anatomy, pathology, terminology, and procedures that enhance theoretical knowledge of patient care, instrumentation, supplies, and equipment. Upon completion, students should be able to correlate, integrate, and apply theoretical knowledge of the course topics to the clinical operative environment. Additionally, students will take the Tech in Surgery (TS-C) certification test, offered by the National Center for Competency Testing (NCCT). Please note: Students must successfully complete Surgical Technology I to register for this class.

This 396-clock hour course provides a comprehensive study of surgical procedures and specialties that coincide with clinical rotations. Emphasis is placed on related surgical anatomy, pathology, terminology, and procedures that enhance theoretical knowledge of patient care, instrumentation, supplies, and equipment. Upon completion, students should be able to correlate, integrate, and apply theoretical knowledge of the course topics to the clinical operative environment. Additionally, students will take the Tech in Surgery (TS-C) certification test, offered by the National Center for Competency Testing (NCCT). Please note: Students must successfully complete Surgical Technology I to register for this class.

This 8-hour course equips officers with a five-step approach for gaining the upper hand. Learn to read body language, identify armed suspects through clothing cues, interpret verbal threats, sharpen street-level interviewing, and detect lies. By mastering these techniques, officers can enhance safety and assess threats more rapidly.

This 4-week (two 2-hour evening classes a week) course covers 8 lessons leading to success on the job and in life. Includes the self-directed pursuit of opportunities through immersing in the Opportunity Discovery Process. By creating value for others, empower yourself and create success.

Genoise cakes are classic, Italian sponge cakes known for delicate, foam-like texture, and are often used as a base for various desserts and pastries. These cakes rely solely on the air whipped into the eggs and sugar to achieve volume and light texture. In contrast, pineapple upside down cake is known to be a Southern favorite that is essentially a good ol’ yellow butter cake flipped over after baking to show off beautiful caramelized pineapple rings. The flourless chocolate cake is a dense cake made from an aerated chocolate custard. It involves whipping the egg whites alone and then whipping the yolks into the sugar to increase the air content. It is a special treat that your friends won’t believe you made yourself! Bring take-out containers or Tupperware to transport your baked desserts home.

Tiramisu is a delicious and unbelievably easy-to-make dessert that consists of coffee soaked lady fingers, sweet and creamy mascarpone, and cocoa powder dusted on top. This class will use lady fingers made of sponge cake and coffee flavored liqueur - to enhance the coffee flavor. You will enjoy serving this dessert that tastes even better when the flavors are allowed to blend! Bring take-out containers or Tupperware to transport your baked desserts home.

In this class, you will make eclairs and profiteroles - very similar choux pastries, but profiteroles (cream puffs) are usually small and round, whereas eclairs are bigger and oblong in shape. Both will surprise and delight you and your guests, especially since you made them yourself! Bet you can’t eat just one! Bring take-our containers or Tubberware to transport your baked desserts home. Bon Appetit!

This training is designed to focus on new and emerging issues in Emergency Medical Services (EMS).

Biscotti are traditional Italian cookies known for their distinct shape, crisp texture, and delicious flavor. They are twice-baked to remove moisture, resulting in a hard, dry, and crunchy texture. They are ideal for dipping in coffee, tea, or wine. Madeleines, derived from northeastern France, are very small cakes with a distinctive shell-like shape that taste somewhat lighter than a sponge cake. And piped cookies are just fun to make! You will use a large piping tip to make these melt-in-your-mouth butter cookies! Bring take-out containers or Tupperware to transport your baked desserts home.