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The Cosmetology Instructor curriculum provides a course of study for learning the skills needed to teach the theory and practice of cosmetology as required by the North Carolina Board of Cosmetic Arts.
The Surgical Technology Bridge program is designed to allow currently certified non-degree surgical technologists to earn an Associate in Applied Science (A.A.S.) degree in Surgical Technology.
This course covers more comprehensive esthetics concepts. Topics include nutrition, business management, make-up and color analysis. Upon completion students should be able to demonstrate an understanding of the advanced esthetics concepts and meet course requirements.
The Esthetics Technology curriculum provides competency-based knowledge, scientific/artistic principles, and hands-on fundamentals associated with the art of skin care. The curriculum provides a simulated salon environment that enables students to develop manipulative skills.
The Manicuring/Nail Technology curriculum provides competency-based knowledge, scientific/artistic principles, and hands-on fundamentals associated with the nail technology industry. The curriculum provides a simulated salon environment that enables students to develop manipulative skills.
This curriculum is designed to provide knowledge of criminal justice systems and operations. The study will focus on local, state, and federal law enforcement, judicial processes, corrections, and security services. The criminal justice system’s role within society will be explored.
… to assume positions as trained culinary professionals in a variety of food service settings, including full-service … service manager. Specific Requirements Courses requiring a grade of “C” or better: ACA, CUL, HRM, and WBL Courses in … of the content necessary for the successful completion of a nationally recognized food/safety/sanitation exam. View …
This certificate offers students an introductory opportunity to the food service industry and culinary operations.
This curriculum prepares individuals to understand and apply the administrative and practical skills needed for supervisory and managerial positions in hotels, motels, resorts, inns, restaurants, institutions, and clubs.