Archives: Courses
RTVB 2337 W – TV/Video Production Workshop I (3,2,3).
Design and production of video content for location or studio shoots adhering to deadline and quality control restrictions.
RTVB 2335 W – TV/Video Production (3,2,3).
Pre-production, production, and post-production process involved in multiple-camera studios. Includes advanced instruction in camera operation, lighting, audio, and television directing.
RTVB 1325 W – TV Studio Production (3,2,2).
Basic television studio production including planning, directing and techniques commonly used with video, audio and lighting equipment.
RTVB 1321 W – TV/Video Field Production (3,2,3).
Pre-production, production, and post-production process involved in field television production. Topics include field camera setup and operation, field audio, television directing, and in-camera or basic continuity editing with an emphasis on underlying principles of video technology.
RTVB 1305 W – Introduction to Television Technology (3,2,3).
Identification and operation of current television production equipment. Includes digital and analog signal concepts and use.
RSTO 1325 W – Purchasing for Hospitality Operations (3,2,2).
Study of purchasing and inventory management of foods and other supplies to include development of purchase specifications, determination of order quantities, formal and informal price comparisons, proper receiving procedures, storage management, and issue procedures. Emphasis on product cost analysis, yields, pricing formulas, controls, and record keeping at each stage of the purchasing cycle.
RSTO 1313 W – Hospitality Supervision (3,2,2).
Fundamentals of recruiting, selection, and training of food service and hospitality personnel. Topics include job descriptions, schedules, work improvement, motivation, applicable personnel laws, and regulations. Emphasis on leadership development.
RSTO 1221 W – Menu Management (2,1,2).
A study of the food service principles involved in menu planning, layout, and evaluation for a variety of types of facilities and service methods. Emphasis on analysis of menu profitability, modification, commodity use, and other activities generated by the menu.
RNSG 2463 W – Clinical Nursing-Registered Nurse Training (CDM/Management) (4,0,16).
A health-related work-based learning experience that enables the student to apply specialized occupational theory, skills, and concepts. Direct supervision is provided by the clinical professional. Prerequisites: BIOL 2301/2101 or 2302/2102, and 2320/2120; PSYC 2301 and 2314; for Basic Students: ENGL 1301, ARTS 1301 or MUSI 1306 or DRAM 1310; RNSG 1413, 1360, 1412, 1431, 1460,…
RNSG 2360 W – Clinical Nursing-Registered Nurse Training (CDM/Mental Health) (3,0,12).
A health-related work-based learning experience that enables the student to apply specialized occupational theory, skills, and concepts. Direct supervision is provided by the clinical professional. Prerequisites: BIOL 2301/2101 or 2302/2102, and 2320/2120; PSYC 2301 and 2314; for Basic Students: ENGL 1301, RNSG 1413, 1360, 1412, 1431, and 1460; for Transition Students: RNSG 1327, 1251, 1160,…