208 Associate of Applied Science Degree Associate of Applied Business Degree Dental Hygiene Program...210 Expanded Functions Dental Auxiliary Certificate Program...213 Culinary Arts Certificate...217. Culinary Arts Program...215 Dietetic Technician Program...220 Hospitality Management Program...222 Health Information Technology...224 Cancer Information Management...226 Cancer Information Management Certificate...228 Medical Coding Certificate...230 Medical Reimbursement Specialist Certificate...232 Medical Transcription Certificate...234 Massage Therapy Program...235 Massage Therapy Certificate...237. Medical Imaging Technologies...239 Computed Tomography Certificate...240 Diagnostic Medical Sonography Major...242 Nuclear Medicine Major...244 Radiography Major...246 Occupational Therapy Assistant Program...248 Physical Therapist Assistant Program...251 Surgical Program...254 Sterile Processing Certificate...256 Cardiac Rehab...257.
209 The mission of the is to provide quality education to students enrolled in its programs, which meets their needs as well as the standards of care mandated by employers and consumers of health care. The academic programs are designed to prepare graduates to succeed in health careers and to make a positive contribution to society. These graduates are able to initiate change as well as support and adapt to evolving health care issues. TOLEDO-AREA CAMPUS (567) 661-7179 1-800-GO-OWENS, Ext. 7179 FINDLAY-AREA CAMPUS (567) 429-3562 1-800-GO-OWENS, Ext. 3562
210 Career Program Degrees offered: Associate of Applied Science Dental Hygiene Program Campus offered: Toledo Credits required: 80 Program accreditation: Commission on Dental Accreditation of the American Dental Association, 211 E. Chicago Ave., Chicago, IL 60611 Phone: (800) 621-8099 TRANSFER OPTIONS: Graduates may pursue a bachelor s degree at Bowling Green State University and other area colleges. Meet with an Enrollment Services representative or the Program Chair for more information. Licensure exams: All graduates are eligible to take the Dental Hygiene National Board and regional/ state licensure exams in Dental Hygiene. The Board exams include the course material studied in Nutrition, Biology, and Chemistry as well as the Dental Hygiene course material. Students who elect to take the restorative option and successfully complete it will be eligible to take the Ohio Commission on Dental Testing Examination for Expanded Functions Dental Auxiliary. This program is designed to prepare graduates for positions in private dental offices; hospitals; managed care organizations; federal, state, and municipal health departments; primary and secondary school systems; private businesses; industry; correctional institutions; and private and public centers for pediatric, geriatric, and other groups with special needs. Emphasis is placed on the relation between prevention, education, the clinical phases of dental hygiene practice and the basic and social sciences. Students also receive instruction and hands-on experience in clinical dental hygiene and expanded functions of dentistry. - Program Admission Students admitted to the program: Dept. Admission Semester(s) # of Students AA Degree Fall only 25 Summer Semester (8 weeks) BIO 211 Anatomy and Physiology I 3 lec 3 lab 4 credits IST 100 Fundamentals of Computing Systems 1 lec 1 credit MTH 213 Intro to Business Statistics 3 lec 3 credits FHN 121 Basic Nutrition 2 lec 2 credits 10 credits 1st Semester CHM 115 Inorganic and Organic Chemistry 3 lec 3 lab 4 credits DHY 100 Clinical Procedures 3 lab 1 credit DHY 101 Preclinic 1 lec 9 lab 4 credits DHY 110 Preventive Dentistry 1 lec 1 credit DHY 120 Oral Anatomy and Physiology 2 lec 2 credits DHY 121 Tooth Morphology 3 lab 1 credit DHY 138 Dental Radiology 1 lec 3 lab 2 credits 15 credits 2nd Semester BIO 212 Anatomy and Physiology II 3 lec 3 lab 4 credits DHY 102 Preventive Practice I - Seminar 2 lec 2 credits DHY 103 Preventive Practice I - Lab 9 lab 3 credits DHY 107 Introduction to Periodontology 1 lec 1 credit DHY 140 Dental Imaging Interpretation 1 lec 1 credit DHY 150 Dental Materials 1 lec 2 lab 2 credits ENG 111 Composition I 3 lec 3 credits 16 credits Summer Semester BIO 231 Microbiology and Immunology 3 lec 3 lab 4 credits DHY 151 Restorative Dentistry 5.5 lab 1.7 credits DHY 131 Local Anesthesia & Pain Control 1 lec 0.5 lab 1.3 credits PSY 101 General Psychology 3 lec 3 credits 10 credits 3rd Semester - Apply for graduation now DHY 204 Preventive Practice II - Seminar 2 lec 1 lab 2 credits DHY 205 Preventive Practice II - Lab 12 lab 4 credits DHY 207 Periodontology II 1 lec 1 credit DHY 226 General and Oral Pathology 2 lec 2 credits DHY 230 Pharmacology 2 lec 2 credits DHY 250 Community Dental Health I 1 lec 1 credit 12 credits
211 4th Semester DHY 210 Preventive Practice III - Seminar 2 lec 1 lab 2 credits DHY 211 Preventive Practice III - Lab 12 lab 4 credits DHY 251 Community Dental Health II 3 lab 1 credit DHY 255 Trends in Practice 1 lec 1 credit ENG 112 Composition II 3 lec 3 credits SOC 101 Sociology 3 lec 3 credits SPE 101 Public Speaking 3 lec 3 credits 17 credits Student Learning Outcomes: Demonstrates ethical conduct in dental hygiene care. Demonstrates professional identity and personal and professional conduct. Provides a safe, healthy and compliant work environment. Demonstrates the Dental Hygiene Model of Care (Assessment, Planning, Implementation, Evaluation). Demonstrates critical thinking skills. Demonstrates effective written and oral communication. Demonstrates the ability to work with a culturally diverse population. Demonstrates effective oral health education in the community. LICENSURE: The Ohio State Dental Board (OSDB) has restrictions on granting licensure to individuals who have prior felony convictions or mental incompetence. Check the OSDB Web site (www.dental.ohio.gov) for further information. BACKGROUND CHECKS: Background checks are required for clinical rotations and community projects. The American dental hygienists association (adha): Students are required to maintain student membership in the adha (the professional organization for dental hygienists) as part of program requirements.
212 Dental Hygiene Program Information Admission Requirements Entrance requirements include high school graduation or its equivalent, ACT scores, and algebra, geometry and chemistry with a C grade or better. This is a selective admissions program and there are a limited number of students admitted each summer semester. Students entering the program must have current certification in Basic Life Support for Health Care Providers and meet health requirements. Contact the Selective Health Admissions Coordinator for specific admissions criteria, procedures and final date for receipt of application. Students who do not qualify for admissions can reapply in following years. Students may take Arts and Sciences courses as specified by the Dental Hygiene Program. Upon successful completion of these courses, the students may apply for entrance into the Dental Hygiene Program. Contact the office of Enrollment Services for more information. Progression/Completion Requirements All students entering or enrolled in the Dental Hygiene Program must achieve a grade of C or better in NTR 120, BIO 211, BIO 212, BIO 231 and CHM 115 and a grade of C or better in each dental hygiene course. Students who fail to achieve these grades in the dental hygiene courses must see the Department Chair. One 100 level dental hygiene course may be repeated one time and one 200 level dental hygiene course may be repeated one time. If a student earns a failing grade ( D or F ) in two 100 level dental hygiene courses or two 200 level dental hygiene courses, or earns a failing grade in one dental hygiene course twice, the student is permanently dismissed from the Dental Hygiene Program and is ineligible for readmission. Science and Dental Hygiene courses must be taken in the order listed in the program of study. Non-Academic Readmission Policy Students who leave the Dental Hygiene program for other than academic reasons may request readmission and be readmitted providing there is an opening in the program. Academic Readmission A student requesting readmission due to academic reasons ( D or F in any dental hygiene course) must complete the following before being considered: 1. The student must complete an academic readmission form available in the Dental Hygiene Office. 2. Contact the Office of Academic Enhancement and Counseling for assistance in the development of a written academic plan (Form number ID-A#1, 1/84) to resolve the academic problems. 3. The following requirements must be included in the academic plan before readmission: a. A 2.60 GPA must be achieved in the science component that includes BIO 211, BIO 212 and BIO 231. b. A 2.60 GPA must be achieved in the general education component that includes ENG 111, ENG 112 and PSY 260. 4. The plan then is submitted to the Department Chair and Dean for approval. This plan must be completed and approved to continue enrollment in the College. 5. Students are readmitted on a space available basis. 6. No second readmission will be considered. All Dental Hygiene courses must be completed within five years from initial entrance into the program. Dental Hygienist Work Environment The dental hygiene health care worker provides services in an environment that includes blood and saliva. Diseases may be encountered in this type of environment. However, research shows that risks are negligible when appropriate infection control procedure/barrier techniques are used. Upon entering the program, there is in-depth training to meet the protocol for a hazard-free, safe learning environment. Recruitment of Clients Dental Hygiene Students learn and practice skills in the oncampus Dental Hygiene Clinic. Ongoing recruitment of clients for the clinic is necessary for each student to meet his/her program requirements. Students will be expected to recruit clients in addition to the client that seeks routine care in the clinic.
Expanded Functions Dental Auxiliary (EFDA) Certificate Program CAREER certificate CAMPUS OFFERED: Toledo 213 The Expanded Functions Dental Auxiliary (EFDA) Certificate is designed to prepare graduates for positions in private practice dental offices, dental clinics; federal, state and municipal health departments; and correctional institutions. The Ohio State Dental Board allows Certified Dental Assistants and Licensed Dental Hygienists to take this training. Emphasis is placed on sealants, amalgam restorations, composite restorations and temporary restorations. Students will receive instruction and hands-on experience in expanded functions of dentistry. Once the training is complete, the student must take a state written and practical exam to demonstrate proficiency in placement of dental restorations. - Program Admission Students admitted to the program: Dept. Admission Semester(s) # of Students EFDA Fall/Spring 15 Dent. Assisting Fall only 15 (proposed) Summer Semester HIT 125 Language of Medicine 3 lec 3 credits SPE Speech Elective 1 3 lec 3 credits DHY 121 Tooth Morphology for Dental Asst. 2 3 lab 1 credit 7 credits Fall Semester DHY 153 EFDA I 1 lec 3 lab 2 credits DHY 154 EFDS I Practicum 8 prac 1 credit 3 credits Spring Semester DHY 155 EFDA II 1 lec 3 lab 2 credits DHY 156 EFDA II Practicum 8 prac 1 credit DHY 160 Mock EFDA Exam 3 lab 1 credit 4 credits state certification: The Ohio State Dental Board 7.7. South High Street, 18th Floor Columbus, OH 43215-6135 Commission on dental testing in ohio: 5837. Karric Square, PMB 208 Dublin, OH 43016-4216 1 Includes SPE 100, SPE 101, SPE 102 2 Students must obtain a B (minimum 85% in DHY scale) or better in the course to remain in the certificate program
214 Selective Admission Criteria - Certificate Program Special Admission Requirements Program admission is selective and requires submission of a complete application file that includes a college application, high school transcripts or GED record and college transcripts (if applicable). All candidates MUST be a Certified Dental Assistant, Registered Dental Hygienist or Foreign Trained Dentist and show proof of credentials. The program accepts students once each year. Applicants who do not meet admission requirements or who have applied after the program selection is completed must request re-evaluation for admission to the program after completion of requirements. All students must receive a grade of C or higher in each EFDA course with the exception of Dental Anatomy, which requires an 85% or better to remain in the program. Students who receive a D or lowers in an EFDA course may be readmitted only one time on a space available basis. Students must be at least 18 years old to enter the program. Non-Academic Readmission Policy Students who leave the program for other than academic reasons ( D or F in an EFDA course) may request readmission and be readmitted providing there is course seat availability. The Department Chair must be notified in writing of the student s intention to return to the program at least four months prior to the start of the semester. Academic Readmission Policy A student requesting readmission after dismissal for academic reasons ( D or F in an EFDA course) must complete the following before being considered: 1. Contact an advisor who will assist in development of a written academic plan to resolve the academic problems. 2. The following requirements must be included in the academic plan for readmission: a. Written notification to the Department Chair of the student s intention to return to the program at least four months prior to the start of the semester. b. A 2.0 overall GPA. c. May be required to pass a clinic proficiency examination to demonstrate previously acquired skills. Professional Practice EFDA students learn and practice skills in the on-campus Restorative Lab and the Offsite Dental Center of Northwest Ohio. Students that demonstrate clinical proficiency are eligible to attend the off-site clinical practice site. EFDA Work Environment The EFDA health care worker provides services in an environment that includes blood and saliva. Upon entering the program there is an in-depth training to meet the protocol for a hazard-free, safe learning environment. Background Information The Ohio State Dental Board (OSDB) has restrictions on granting licensure to individuals who have prior felony convictions or mental incompetence. Check the OSDB Web site (www.dental. ohio.gov) for further information. Background checks are required for clinical rotations, see syllabi for further information. Commission on Dental Testing in Ohio (CODT) Graduates of Dental Expanded Functions Programs within the state of Ohio who are currents CDAs, CODAs or licensed RDHs are eligible to apply to take the CODT EFDA examination. The exam must be taken within 2 years of completion of the certificate course. For more information, contact the CODT at www.codtohio.org. Ohio Dental Expanded Functions Association (ODEFA) Student membership is required of all EFDA students in this professional organization.
215 Culinary Arts Program CAREER PROGRAM DEGREE OFFERED: Associate of Applied Science The Culinary Arts Program prepares students with the skills and knowledge necessary for a successful career in the rapidly growing culinary arts industry. This degree prepares students for food preparation positions in restaurants, hotels, healthcare facilities, resorts and country clubs. Students complete a combination of management, nutrition and menu design courses, in addition to instruction in fundamental, intermediate and advanced culinary skills. The Program reinforces these skills through hands-on experience in the culinary arts field during the 320-hour co-operative work experience education course and the student-run restaurant, The Terrace View Café. 1 Select from: FNH 210, FNH 211, FNH 215, FNH 240, FNH 250 1st Semester ENG 111 Composition I 3 lec 3 credits FNH 101 Intro to Culinary Arts & Gastronomy 2 lec 2 credits FNH 112 Quantity Food Preparation 2 lec 4 lab 3 credits FNH 114 Recipe Management 2 lec 2 credits FNH 121 Basic Nutrition 2 lec 2 credits FNH 122 Nutrition for the Hospitality & FNH 130 Culinary Professional 1 lec 1 credit Dining Room & Beverage Management 2 lec 2 lab 3 credits FNH 135 ServSafe 2 lec 2 credits 18 credits 2nd Semester ENG 112 Composition II 3 lec 3 credits FNH 136 Risk Management.5 lec.5 credits FNH 150 Baking and Pastry I 2 lec 4 lab 3 credits FNH 160 Menu Development 2 lec 2 credits FNH 170 American Regional Cuisine 2 lec 4 lab 3 credits HSC 120 BLS Healthcare Providers - CPR.5 lec.5 credits IST 100 Fundamentals of Computing Systems 1 lec 1 credit MTH 108 Modern College Math 4 lec 4 credits 17 credits Summer Semester FNH 270 Techniques of Healthy Cooking 2 lec 3 lab 3 credits FNH 295 Career & Professional Development 1 lec 1 credit 4 credits 3rd Semester - Apply for graduation now FNH 212 Supervision for the FNH Professional 2 lec 2 credits FNH 220 Food & Wine Seminar 1 lec 3 lab 2 credits FNH 271 Garde Manger 2 lec 3 lab 3 credits FNH 272 International Cuisine 2 lec 4 lab 3 credits FNH FNH Elective 1 1-3 lec 0-4 lab 2-3 credits SPE 102 Interpersonal Communication 3 lec 3 credits 15-16 credits 4th Semester FNH 213 Hospitality Facilities Design 1 lec 3 lab 2 credits FNH 230 Purchasing & Cost Controls 3 lec 3 credits FNH 241 Catering & Banquet Operations 2 lec 3 lab 3 credits FNH 293A Culinary Arts Program Co-op 1 lec 20 hours 3 credits FNH FNH Elective 1 2-3 lec 2-3 credits SOC 220 Multicultural Diversity in the U.S. 3 lec 3 credits 16-17 credits CAMPUS OFFERED: Toledo CREDITS REQUIRED: 7.0-7.2 RELATED PROGRAM: Students interested in seeking front of the house employment in hotels, restaurants, country clubs and resorts should check out the Hospitality Management Program. RELATED CERTIFICATE: Students interested in training for entrylevel food service positions should explore the Culinary Arts Certificate. CAREER OPPORTUNITIES: Graduates will seek employment in restaurants, hotels, healthcare facilities, resorts and country clubs. NOTE: Students who currently hold the ServSafe certificate and/or current CPR should see Department Chair as some coursework may be waived.
216 Student Learning Outcomes: Students will demonstrate the preparation of food items served by the professional kitchen by applying the cooking and baking methods prescribed by the core competencies of the American Culinary Federation. Students will describe the historical background of the culinary profession and identify the principles and terminology used in the contemporary culinary arts field. Students will demonstrate safe and sanitary food handling practices as stipulated in local, state and federal laws. Students will identify basic nutrition concepts and describe the nutritional concerns of professional food service operations. Students will demonstrate food service cost control techniques and procedures. Students will identify and demonstrate the basic elements of dining room service. Students will describe and apply the techniques of menu planning for a variety of food service operations. Students will demonstrate communication skills necessary for success in the culinary arts. Students will utilize critical thinking skills during job performance. Students will demonstrate leadership techniques necessary to manage a diverse workforce. Special Admission Requirements Program admission is selective and requires submission of a complete application file that includes an application to the college, high school transcripts or GED record and college transcripts. Applicants must have an Owens Community College cumulative GPA of 2.0. Developmental coursework must be completed in reading, writing and math. Applicants must be ready for entry into ENG 111 (or have completed it with a passing grade) and into MTH 108 (or have completed it with a passing grade). Applicants who have not met the academic admissions requirements for entrance into the Program may take developmental and arts and sciences courses as specified by the Program. Upon successful completion of these courses, the student may reapply for entrance into the Program. Contact the Department Chair or the Office of Enrollment Services for specific information and final date for application. The program accepts 10 students twice each year (Fall and Spring semesters). All students enrolled in the Program must earn a C grade or better in each technical course. Students who do not earn a C grade or better in an FNH course may be readmitted only one time on a space available basis. Academic Readmission Students who leave the Program for other than academic reasons may request readmission and be readmitted providing there is an opening in the Program. Academic Readmission 1. A student requesting readmission after being dismissed with a D or F grade in any FNH course must complete the following courses with a C grade or better before being considered for readmission: MTH 108, IST 100, ENG 111, ENG 112, FNH 135. 2. A 2.0 overall GPA is required. 3. The student will be required to pass a culinary lab proficiency examination to demonstrate previously acquired skills. 4. Contact a counselor, who will assist in developing a written academic plan to resolve the academic problem. 5. No second readmission will be considered. All FNH courses must be completed within five years from the initial entrance into the Culinary Arts Program. Credentialing Exam Program graduates are eligible to take an exam to become a Certified Dietary Manager (CDM), which affirms the graduate is well prepared to manage a busy food service operation. - Program Admission Students admitted to the program: Dept. Admission Semester(s) # of Students CAP Fall/Spring 24
217. Culinary Arts Certificate Career Certificate Campus offered: Toledo This certificate is designed to develop food preparation skills that provide a solid foundation for chefs, line cooks, catering, baking positions and potential restaurateurs. Required Courses 1st Semester FNH 101 Intro to Culinary Arts & Gastronomy 2 lec 2 credits FNH 112 Quantity Food Preparation 2 lec 4 lab 3 credits FNH 114 Recipe Management 2 lec 2 credits FNH 121 Basic Nutrition 2 lec 2 credits FNH 135 ServSafe 2 lec 2 credits FNH 136 Risk Management.5 lec.5 credits HSC 120 BLS Healthcare Providers - CPR.5 lec.5 credits 12 credits 2nd Semester FNH 122 Nutrition for the Hospitality & FNH 130 Culinary Professional 1 lec 1 credit Dining Room & Beverage Management 2 lec 2 lab 3 credits FNH 150 Baking and Pastry I 2 lec 4 lab 3 credits FNH 170 American Regional Cuisine 2 lec 4 lab 3 credits FNH 295 Career & Professional Development 1 lec 1 credit IST 100 Fundamentals of Computing Systems 1 lec 1 credit 12 credits Summer Semester BUS 100 Business Professionalism 1 lec 1 credit FNH 270 Techniques of Healthy Cooking 2 lec 3 lab 3 credits 4 credits Credits required: 28 Career opportunities: Students in this program are trained for entry-level positions in food preparation and service in hotels, restaurants, commercial and private caterers, institutions and resorts. Students may apply certificate credits toward an Associate of Applied Science Degree in Culinary Arts, which is outlined on the previous page. Note: Students who currently hold the ServSafe certificate and/or current CPR should see Department Chair as some coursework may be waived.
218 Special Admission Requirements Program admission is selective and requires submission of a complete application file that includes an application to the college, high school transcripts or GED record and College transcripts. Applicants must have an Owens Community College cumulative GPA of 2.0. Suggested developmental coursework should be completed in reading, writing and math. Applicants who have not met the academic admissions requirements for entrance into the Certificate program may take developmental coursework and the following courses: FNH 135, HSC 120, FNH 121, IST 100. Upon successful completion of these courses, the student may reapply for entrance into the program. The Culinary Arts Certificate program accepts 10 students twice each year (Fall and Spring semesters). All students enrolled in the program must earn a C grade or better in each technical course. Students who do not earn a C grade or better in an FNH course may be readmitted only one time on a space available basis. Non-Academic Readmission Students who leave the Certificate program for other than academic reasons may request readmission and be readmitted providing there is an opening in the Program. Academic Readmission 1. A student requesting readmission after being dismissed with a D or F grade in any FNH course must complete the following courses with a C grade or better before being considered for readmission: FNH 114, IST 100, FNH 135. 2. A 2.0 overall GPA is required. 3. The student will be required to pass a culinary lab proficiency examination to demonstrate previously acquired skills. 4. Contact a counselor who will assist in developing a written academic plan to resolve the academic problem. 5. No second readmission will be considered. All FNH courses must be completed within five years from the initial entrance into the Culinary Arts Certificate program. Student Learning Outcomes: Students will promote and demonstrate safe and sanitary food handling practices as stipulated in local, state and federal laws. Students will demonstrate fundamental food production principles necessary to meet the demands of the professional kitchen. Students will describe the role of business integrity and ethics within the hospitality industry. Students will demonstrate communication skills appropriate to a professional business setting. Students will utilize critical thinking skills during job performance. - Program Admission Students admitted to the program: Dept. Admission Semester(s) # of Students CAC Fall/Spring 14
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220 Career Program Degrees offered: Associate of Applied Science Dietetic Technician Program Campus offered: Toledo Credits required: 7.0-7.2 Program Approval: The Dietetic Technician Program is currently granted initial accreditation by the Commission on Accreditation for Dietetics Education of the American Dietetic Association, 120 South Riverside Plaza, Suite 2000, Chicago, IL 60606-6995 Phone: (312) 899-0040, Ext. 5500 TRANSFER OPTIONS: Graduates may pursue a bachelor s degree at Eastern Michigan University. Meet with an Enrollment Services representative or the Program Chair for more transfer information. Related Certificate students interested in training for entry-level food service management positions should explore the Dietary Manager Certificate. NOTE: Students who currently hold the ServSafe certificate and/or current CPR should see Department Chair as some coursework may be waived. This program prepares students for employment in the areas of nutrition care and food service management. As an integral part of a healthcare team, the Dietetic Technician, Registered (DTR) is qualified to work in a variety of settings, including acute and long-term care facilities, health departments, schools, community nutrition programs, business and industry, and food service management. Student Learning Outcomes: Scientific and Evidence Base of Practice: Students will access, evaluate, collect and implement scientific information and research related to the dietetic technician level of practice. Professional Practice Expectations: Students will adhere, use, prepare and deliver, demonstrate, refer, participate, establish and perform beliefs, values, attitudes and behaviors for the dietetic technician level of practice. Clinical and Customer Services: Students will perform, provide, promote, develop or select, modify development and delivery of information, products and services to individuals, groups and populations at the dietetic technician level of practice. Practice Management and Use of Resources: Students will participate, perform, use, assist and complete application of principles of management and systems in the provision of clinical and customer services to individuals and organizations at the dietetic technician level of practice. 1 Select from: FNH 112, FNH 130, FNH 150, FNH 160, FNH 211, FNH 213, FNH 220, FNH 230, FNH 240, FNH 270 1st Semester ENG 111 Composition I 3 lec 3 credits FNH 110 Food Principles and Production 2 lec 3 lab 3 credits FNH 121 Basic Nutrition 2 lec 2 credits FNH 123 Contemporary Nutrition 1 lec 1 credit FNH 135 ServSafe 2 lec 2 credits IST 100 Fundamentals of Computing Systems 1 lec 1 credit MTH 213 Intro to Business Statistics 3 lec 3 credits PSY 101 General Psychology 3 lec 3 credits 18 credits 2nd Semester CHM 121 General Chemistry I 4 lec 3 lab 5 credits ENG 112 Composition II 3 lec 3 credits FNH 102 Applied Nutrition 3 lec 3 credits FNH 125 Communication Tech in Food & Nutrition 3 lec 3 credits FNH 190 Nutrition Application Clinical Lab 5 lab 1 credit SPE 101 Public Speaking 3 lec 3 credits 18 credits Summer Semester FNH 103 Community Nutrition 2 lec 2 credits FNH 191 Community Nutrition Clinical Lab 5 lab 1 credit FNH 295 Career & Professional Development 1 lec 1 credit 4 credits 3rd Semester - Apply for graduation now BIO 211 Anatomy & Physiology 3 lec 3 lab 4 credits FNH 201 Medical Nutrition Therapy I 3 lec 3 credits FNH 202 Medical Nutrition Therapy II 3 lec 3 credits FNH 288 Nutrition Care Process Clinical Lab 15 lab 3 credits SOC 220 Multicultural Diversity in the U.S. 3 lec 3 credits 16 credits 4th Semester BIO 231 Microbiology & Immunology 3 lec 3 lab 4 credits FNH 212 Supervision for the FNH Professional 2 lec 2 credits FNH 215 Foodservice Systems 2 lec 2 credits FNH 289 Systems Management Clinical Lab 10 lab 2 credits FNH FNH Elective 1 2-3 lec 2-3 credits FNH FNH Elective 1 2-3 lec 2-3 credits 14-16 credits
221 Dietetic Technician Program Information Special Admission Requirements Program admission is selective and requires submission of a complete application file that includes an application to the College, high school transcripts or GED record, college transcripts, ACT or SAT scores, evidence of high school algebra with a C grade or better. Additional math, chemistry and biology coursework is recommended. Students who have not taken the ACT or SAT tests should contact their high school counselors or the Owens Community College Office of Enrollment Services to obtain registration materials. Applicants who have not met the academic admissions requirements for entrance into the program may take developmental and arts and sciences courses as specified by the program. Upon successful completion of these courses, the student may reapply for entrance into the program. Contact the Department Chair or the Office of Enrollment Services for specific information and final date for application. The program accepts 24 students once each year for Fall Semester. Following acceptance into the program, students must meet health requirements prior to beginning clinical laboratory experiences. All students enrolled in the program must earn a C grade or better in each technical course and maintain a 2.0 average for the remainder of the program. Students failing to maintain this average or who do not earn a C grade or better in a dietetic course may be readmitted only one time on a space available basis. Non-Academic Readmission Students who leave the program for other than academic reasons may request readmission and be readmitted providing there is an opening in the program. Academic Readmission A student requesting readmission after dismissal for academic reasons must complete the following before being considered: 1. Contact a counselor who will assist in developing a written academic plan for readmission to resolve the academic problems. 2. The following requirement must be included in the academic plan before readmission: A 2.0 GPA must be achieved in the Math/Science component that includes BIO 211, MTH 213 and CHM 121. 3. The plan is submitted to the Department Chair and Dean for approval. This plan must be completed and approved to continue enrollment in the College. 4. Students are readmitted on a space available basis. 5. No second readmission will be considered. All Dietetic courses must be completed within five years from the initial entrance into the Dietetic Technician Program. Dietetic Technician Job Responsibilities A DTR employed in a nutrition care setting and working under the supervision of a Licensed Registered Dietitian may interview clients for diet history; obtain data for nutritional assessments; plan normal and modified diets; chart medical records; instruct clients on proper nutrition for good health; and participate in programs to educate the public. In food service management, the DTR may plan menus; procure and store food supplies; supervise food production; hire, supervise and evaluate employees; maintain high standards of sanitation and safety; and prepare budgets and maintain cost control. Credentialing Exams Program graduates are eligible to take the DTR national examination administered by the Commission on Dietetic Registration (CDR) to become a Dietetic Technician, Registered. Program graduates also are eligible to take an exam to become a Certified Dietary Manager (CDM), which affirms the graduate is well prepared to manage a busy foodservice operation. - Program Admission Students admitted to the program: Dept. Admission Semester(s) # of Students DTP Fall/Spring 12
222 Career Program Degree offered: Associate of Applied Business Campus offered: Toledo Credits required: 7.0-7.1 Related program: Students interested in specializing in food preparation may want to explore the Culinary Arts Certificate or Program. Students interested in training for entrylevel foodservice management positions should explore the Dietary Manager Certificate. Career opportunities: Graduates will seek management employment in hotel front desk operations, quick service restaurants, country club and resort front of the house operations. TRANSFER OPTIONS: Graduates may pursue a bachelor s degree at the University of Findlay. Meet with an Enrollment Services representative or the Program Chair for more transfer information. NOTE: Students who currently hold the ServSafe certificate and/or current CPR should see Department Chair as some coursework may be waived. Hospitality Management Program This program prepares students for management and supervisory positions within the hospitality industry. The program s philosophy integrates three elements: a strong academic background to develop the student s intellectual awareness; specialized business and hospitality courses to prepare the student for all areas of industry employment; and practical, on-the-job training to allow the student to become fully involved in a chosen field. 1 Select from: FNH 150, FNH 170, FNH 215, FNH 220, FNH 270, FNH 271 1st Semester ENG 111 Composition I 3 lec 3 credits FNH 100 Intro to Hospitality Industry 2 lec 2 credits FNH 135 ServSafe 2 lec 2 credits FNH 140 Lodging Operations 3 lec 3 credits MTH 213 Intro to Business Statistics 3 lec 3 credits SPE 102 Interpersonal Communication 3 lec 3 credits 16 credits 2nd Semester ACC 101 Accounting I 3 lec 3 credits ENG 112 Composition II 3 lec 3 credits FNH 112 Quantity Food Preparation 2 lec 4 lab 3 credits FNH 121 Basic Nutrition 2 lec 2 credits FNH 122 Nutr for the Hospitality & Culinary Prof 1 lec 1 credit FNH 130 Dining Room & Beverage Management 2 lec 2 lab 3 credits FNH 136 Risk Management.5 lec.5 credits HSC 120 BLS Healthcare Providers - CPR.5 lec.5 credits IST 100 Fundamentals of Computing Systems 1 lec 1 credit 17 credits Summer Semester ECO 202 Macroeconomics 3 lec 3 credits FNH 295 Career & Professional Development 1 lec 1 credit 4 credits 3rd Semester - Apply for graduation now FNH 160 Menu Development 2 lec 2 credits FNH 210 Hospitality Sales & Marketing 2 lec 2 credits FNH 211 Contemporary Customer Service 2 lec 2 credits FNH 230 Purchasing & Cost Control 3 lec 3 credits FNH 240 Hospitality Event Planning 3 lec 3 credits FNH FNH Elective 1 1-3 lec 0-4 lab 2-3 credits SOC 220 Multicultural Diversity in the U.S. 3 lec 3 credits 17-18 credits 4th Semester BUS 200 The Legal Environment of Business 3 lec 3 credits ENG 120 Business Communication 3 lec 3 credits FNH 212 Supervision for the FNH Professional 2 lec 2 credits FNH 213 Hospitality Facilities Design 1 lec 3 lab 2 credits FNH 241 Catering & Banquet Operations 2 lec 3 lab 3 credits FNH 293B Hospitality Management Program Co-op 1 lec 20 hrs 3 credits 16 credits
223 Hospitality Management Program Information Special Admission Requirements Program admission is selective and requires submission of a complete application file that includes an application to the College, high school transcripts or GED record, and college transcripts. Applicants must have an Owens Community College cumulative GPA of 2.0. Developmental coursework must be completed in reading, writing and math. Applicants must be ready for entry into ENG 111 (or have completed it with a passing grade) and into MTH 213 (or have completed it with a passing grade). Applicants who have not met the academic admissions requirements for entrance into the Program may take developmental and arts and sciences courses as specified by the Program. Upon successful completion of these courses, the student may reapply for entrance into the Program. Contact the Department Chair or the Office of Enrollment Services for specific information and final date for application. The Program accepts 10 students twice each year (Fall and Spring Semesters). All students enrolled in the Program must earn a C grade or better in each technical course. Students who do not earn a C grade or better in an FNH course may be readmitted only one time on a space available basis. Non-Academic Readmission Students who leave the Program for other than academic reasons may request readmission and be readmitted providing there is an opening in the Program. Academic Readmission 1. A student requesting readmission after being dismissed with a D or F grade in any FNH course must complete the following courses with a C grade or better before being considered for readmission: MTH 213, IST 100, ENG 111, ENG 112, FNH 135. 2. A 2.0 overall GPA is required. 3. The student may be required to pass a culinary lab proficiency examination to demonstrate previously acquired skills. 4. Contact a counselor who will assist in developing a written academic plan to resolve the academic problem. 5. No second readmission will be considered. All FNH courses must be completed within five years from the initial entrance into the Hospitality Management Program. Student Learning Outcomes: Students will demonstrate safe and sanitary food handling practices as stipulated in local, state and federal laws. Students will demonstrate fundamental food production skills necessary to meet the demands of the professional kitchen. Students will apply concepts of nutrition through the creation of menu items marketable by professional hospitality organizations. Students will demonstrate communication and supervision skills necessary for success in hospitality leadership positions. Students will demonstrate leadership techniques necessary to manage a diverse workforce. Students will describe the role of business integrity and ethics within the hospitality industry. Students will demonstrate communication skills appropriate for a professional business setting. Students will utilize critical thinking skills during job performance. Credentialing Exam Program graduates are eligible to take an exam to become a Certified Dietary Manager (CDM), which affirms the graduate is well prepared to manage a busy food service operation. - Program Admission Students admitted to the program: Dept. Admission Semester(s) # of Students DTP Fall/Spring 11
224 Career Program Degrees offered: Associate of Applied Science Campus offered: Toledo Credits required: 7.1 Program accreditation: Commission on the Accreditation for Health Informatics and Information Management Education (CAHIIM). 233 N. Michigan Ave., Suite 2150 Chicago, IL 60601-5800 Phone: (312) 233-1100 Credentialing exam: Graduates are eligible to apply to write the national qualifying examination for certification as a Registered Health Information Technician (RHIT). Program certificates: Students may want to explore the Medical Coding Certificate, which specializes in assigning codes to medical and non-medical items within the healthcare industry. Students also may want to check out the Medical Transcriptionist Certificate, which is an entirely online program. Transfer Options: Graduates may pursue a bachelor s degree at the University of Cincinnati, University of Toledo, The Ohio State University or Lourdes College. Health Information Technology Health Information is the profession that focuses on healthcare data and the management of healthcare information resources. It represents a continuum of practice concerned with health-related information and management of systems to collect, store, process, retrieve, analyze, disseminate and communicate information related to the research, planning, provision, financing and evaluation of health services. This career combines knowledge of and skills from medicine, information management, business applications and computer technology within the healthcare industry. - Program Admission Students admitted to the program: Dept. Admission Semester(s) # of Students AA Degre HIT Fall only 25 AA Degree CIM Fall only 22 Adv. Cert CIM Fall only 22 Med. Code Cert Fall only 50 Med. Trans. Cert. Fall only 50 Med. Reim. Cert Fall only 22 Required Courses 1st Semester - Fall BIO 211 Anatomy and Physiology I 3 lec 3 lab 4 credits ENG 111 Composition I 3 lec 3 credits HIT 102 Introduction to Health Records 3 lec 3 credits HIT 125 Language of Medicine 3 lec 3 credits IST 131 Microcomputers Concepts & App. 4 lec 4 credits 17 credits 2nd Semester - Spring BIO 212 Anatomy & Physiology II 3 lec 3 lab 4 credits ENG 112 Composition II 3 lec 3 credits HIT 231 Pharmacology for HIT 2 lec 2 credits HIT 233 Clinical Classification Systems I 3 lec 3 lab 4 credits HIT 236 Pathophysiology for HIT 3 lec 3 credits 16 credits Summer - 8 weeks MTH 213 Business Statistics 3 lec 3 credits PSY 101 Psychology 3 lec 3 credits SPE 102 Interpersonal Communication or SPE 210 Small Group Communication 3 lec 3 credits 9 credits 3rd Semester - Fall - Apply for graduation now HIT 223 Legal Concepts in Health Care 2 lec 2 credits HIT 230 Professional Practice Experience I 5 clinical 1 sem 1 credits HIT 232 Ancillary Health Records 2 lec 2 credits HIT 235 Healthcare Statistics and Registries 2 lec 2 credits HIT 241 Clinical Classification Systems II 2 lec 3 lab 3 credits IST 235 Spreadsheet Applications - Excel 3 lec 3 credits 13 credits 4th Semester - Spring HIT 234 Professional Practice Experience II 5 clinical 1 sem 1 credit HIT 237 Healthcare Information Systems 3 lec 3 credits HIT 242 Healthcare Quality Improvement 2 lec 2 credits HIT 243 Reimbursement Methodologies 2 lec 2 credits HIT 246 Mgmt of Health Information Services 3 lec 3 credits HIT 248 Clinical Classification Systems III 2 lec 3 lab 3 credits HIT 296 HIT Capstone 2 lec 2 credits 16 credits
225 Health Information Technology Program Information Special Admission Requirements Program admission is selective and requires submission of a complete application file that includes a College application, high school transcripts or GED record, college transcripts, ACT or SAT scores, evidence of high school algebra and chemistry with a C grade or better. Contact the Office of Enrollment Services for specific admission criteria. Students who have not taken either the ACT or SAT tests should contact their high school counselors or the Owens Community College Office of Enrollment Services to obtain registration materials. Applicants who have not met the academic admission requirements for entrance into the program may take developmental and arts and sciences courses. A pre-hit student may take any of the required general education courses prior to acceptance into the HIT program. The program accepts a maximum of 25 students once each year for fall semester. Students should submit all official applications, test scores and transcripts. Completed applications are reviewed four times per year. All Health Information Technology courses must be completed within four years from initial entrance in the program. All students enrolled in the program must achieve a C or better in all program courses. Students failing to maintain this average or who obtain a D or F in program courses may be readmitted only one time on a space available basis. Non-Academic Readmission Students who leave the program for other than academic reasons may request readmission and be readmitted provided there is an opening in the program. Academic Readmission A student requesting readmission after dismissal for academic reasons must complete the following before being reconsidered. 1. The student must contact the Office of Academic Enhancement and Counseling for assistance in the development of a written academic plan to resolve the academic problems. 2. The following requirements must be included in the academic plan: a. A grade of C or better must be earned in all courses that apply to the student s chosen major. b. The GPA must be a 2.0 or above. 3. The Department Chair and the Dean must approve the academic plan. 4. After completion of the above, the Department Chair will review the request for admission and the student may be readmitted if there is an opening in the program. 5. No second readmission will be considered. 6. Readmission Timeframe: If a student is not enrolled in the program for more than four year from the date of their initial enrollment in the program, HIT courses will need to be retaken upon reentry into the program. Professional Practice Experience Education As part of this degree, students gain supervised, hands-on experience enabling them to gain real work experience. Second year students will participate in a fall and spring professional practice experience. Transportation costs, liability insurance, lab coat, etc. are the responsibility of the student. A history and physical examination is required for all students in the program. This examination must be completed prior to the student s first professional practice experience. Students are responsible for any fees incurred as a result of completing the required health form and immunizations. Career Information for Graduates Health information technicians perform numerous functions that continually change within the work environment. The job title and work setting dictate the actual tasks performed. Technicians are responsible for maintaining components of health information systems, consistent with the medical, administrative, ethical, legal, accreditation and regulatory requirements of the healthcare delivery system. These individuals perform a variety of technical health information functions including organizing, analyzing and technically evaluating health information; compiling various administrative and health statistics; and coding diseases, operations, and other procedures for research databases and reimbursement. Responsibilities also include maintaining and using a variety of health information indexes, creating registries for researchers, and storage and retrieval systems; inputting and retrieving computerized health data, and controlling the use and release of health information. Their work also may include general supervision. Transfer Options Graduates may pursue a bachelor s degree at the University of Cincinnati, University of Toledo, The Ohio State University or Lourdes College. Meet with an Enrollment Services Representative or the Program Chair for more information. Student Learning Outcomes: Students will demonstrate ability to conduct quantitative and qualitative analysis of health records. Students will apply quality improvement tools and techniques to improve departmental processes. Students will collect, compute, analyze, interpret and present statistical data related to health care services. Students will code, classify and index diagnoses and procedures for the purpose of reimbursement, standardization, retrieval and statistical analysis. Students will apply principles of supervision and leadership and the tools used to effectively manage human resources, financials and the methods for analyzing and improving departmental systems. Students will apply legal principles, policies, regulations and standards for the control and use of health information. Students will apply knowledge of HIM Principles in professional work place setting. Students will demonstrate behaviors reflective of professionalism.
226 Career Program Degrees offered: Associate of Applied Science Cancer Information Management CAMPUS OFFERED: Online CREDITS REQUIRED: 7.3 CREDENTIALING EXAM: Graduates are eligible to apply to write the national qualifying examination for certification as a Certified Tumor Registrar (CTR). program accreditation: National Cancer Registrars Association 1340 Braddock Place, Suite 203 Alexandria, VA 22314 Cancer Registrars collect accurate and timely cancer data and report this data to state and federal registries. The data collected is on the occurrence of cancer, the type and site of cancer, the extent of the cancer at the time of diagnosis and the treatment that the patient receives. Core duties of the cancer registrar include case finding, abstracting and follow-up. Key qualifications include experience in medical terminology, skill in computer operations, a strong knowledge base in anatomy and physiology and an understanding of statistics and database management. Required Courses 1st Semester BIO 217 Human Form and Function I 3 lec 3 lab 4 credits CIM 100 Registry and Organization Operations 3 lec 3 credits CIM 125 Cancer Disease Management 4 lec 4 credits HIT 102 Introduction to Health Records 3 lec 3 credits HIT 125 Language of Medicine 3 lec 3 credits 17 credits 2nd Semester BIO 218 Human Form and Function II 3 lec 3 lab 4 credits CIM 150 Oncology Coding and Staging Systems 3 lec 3 lab 4 credits ENG 111 Composition I 3 lec 3 credits HIT 231 Pharmacology for HIT 2 lec 2 credits HIT 236 Pathophysiology for HIT 3 lec 3 credits SPE 101 Introduction to Human Communications 3 lec 3 credits 19 credits 3rd Semester CIM 201 Abstracting Principles and Practices I 2 lec 3 lec 3 credits ENG 112 Composition II 3 lec 3 credits ENG 120 Business Communications 3 lec 3 credits HIT 223 Legal Concepts in Healthcare 2 lec 2 credits IST 131 Microcomputers Concepts & Apps 4 lec 4 credits MTH 213 Business Statistics 3 lec 3 credits 18 credits 4th Semester CIM 202 Abstracting Principles and Practice II 2 lec 3 lec 3 credits CIM 225 Follow-Up Methodology 2 lec 3 lec 3 credits CIM 250 Cancer Statistics and Epidemiology 3 lec 3 credits CIM 275 Clinical Applications 0.5 lec 1.5 lab 2 credits HIT 242 Healthcare Quality Improvement 2 lec 2 credits PSY 101 General Psychology 3 lec 3 credits SOC 260 Medical Sociology 3 lec 3 credits 19 credits
227. Cancer Information Management Program Information Special Admission Requirements Program admission is selective and requires submission of a completed application file that includes a college application, high school transcripts or GED record, high school algebra and chemistry with a C grade or better. Students who have not taken the ACT or SAT should contact their high school counselors or Owens Community College Enrollment Services to obtain registration materials. Applicants who have not met the academic admission requirements for entrance into the program may take developmental and arts and sciences courses. The program accepts sections of 22 students each fall semester. Students should submit all official applications, test scores and transcripts. Completed applications are reviewed bimonthly. All courses in the cancer information management program must be completed within four years of initial entrance into the program. All students enrolled in the program must achieve a C or better all program courses. Students failing to achieve these grades will be allowed to repeat the course one time before being dismissed from the program. Students will be readmitted only one time on a space-available basis. Non-Academic Re-entry Students who leave the program for other than academic reasons may request re-entry into the program. This may be granted if there is an opening in the program and upon recommendation of the program chair. Academic Re-entry A student requesting re-entry after dismissal for academic reasons must complete the following before being reconsidered: 1. The student must contact the office of Academic Enhancement and Counseling for assistance in the development of a written academic plan to resolve the academic problems. 2. The following requirements must be included in the academic plan: a. A grade of C or better must be earned in all courses that apply to the student s chosen major. b. The GPA must be a 2.0 or above. 3. The Department Chair and the Dean must approve the academic plan. 4. The student may re-enter the program if there is space available. a. The student may be required to pass a lab proficiency examination to demonstrate previously acquired skills. b. The Program Chair will determine the amount of clinical experience that will be approved based on the clinical clearances already obtained. 5. No second re-entry will be considered. Cancer Information Management Clinical Applications As part of this degree, students gain supervised, hands-on experience enabling them to gain real work experience. Second-year students will participate in a 160-hour, non-paid clinical application course in an approved cancer registry program. Transportation costs, lab coat, etc., are the responsibility of the student. A history and physical examination is required for all students before the start of the externship. Students are responsible for any fees occurred as a result of completing the required health form and immunizations. Student Learning Outcomes: Students will identify cancer registry standard setters and regulating agencies. Students will demonstrate knowledge of cancer registry organization and operations. Students will identify diagnostic techniques, extent of disease evaluations and cancer treatments. Students will define coding resources and practices utilized in coding cancer diagnosis, extent of disease, treatment and follow-up. Students will analyze structure and components of medical record documents for pertinent, clinical, site-specific cancer information. Students will demonstrate understanding of processes of quality assessment of collected data for timelines, completeness and accuracy. Students will define disease-free interval, recurrence, subsequent treatment and development of subsequent primary site of cancer. Students will differentiate sources of follow-up information both internally and externally. Students will demonstrate basic competence in follow-up processes and understanding of disease, subsequent treatment, development of subsequent primary sites of cancer. Students will demonstrate activities of the cancer committee and its role in the healthcare organization. Students will demonstrate understanding of analyzed oncology data and potential implications in a healthcare organization as it pertains to standards of care, allocation of resources and impact on public health. Students will demonstrate understanding of the American College of Surgeons Commission on Cancer Approved Cancer Program standards and accrediting process.