Associate in Applied Science - Criminal Justice

at MSM Group - Spokane Community College USA

The Medical Assistant is an Allied Health professional who assists physicians and other health care providers in their offices or other medical settings. In accordance with respective state laws, they perform a broad range of administrative and clinical duties. In the Medical Assistant program at Spokane Community College, students learn about the administrative duties of scheduling and receiving patients, preparing and maintaining medical records, performing basic secretarial skills and medical transcription, handling telephone calls, writing correspondence, serving as a liaison between the physician and other individuals, and managing practice finances. The clinical phase of the program is taught through intense training and hands-on application. Students learn to perform clinical duties, including asepsis and infection control, taking patient histories and vital signs, first aid and CPR, preparing patients for procedures, assisting the physician with examinations and treatments, collecting and processing specimens, performing selected diagnostic tests, and preparing and administering medications as directed by the physician. In the 4th quarter the students will have a 198 hour unpaid clinical externship in a medical office working directly with providers.

Learning Outcomes

• The program goals are to prepare competent entry-level medical assistants in the cognitive (knowledge), and psychomotor (skills), and effective (behavior) learning domains. This program is designed to prepare students for entry-level employment in medical ambulatory care settings.

The associate in applied science degree in Natural Resource Management prepares students to work in the forestry area. This program is accredited by the Society of American Foresters. Two additional options are available: Parks and Recreation or Wildlife Fisheries. The Parks and Recreation option prepares students for park maintenance and/or interpretive positions.  The Wildlife/Fisheries option prepares students to perform field sampling as well as habitat restoration work.

All students must complete an internship of at least 400 hours to complete the degree.  Second year: Student may remain in the main program which is forestry based, or they may select one of the two options for an AAS degree which requires a total of 105 credits.

Learning Outcomes

• Identify selected forest trees, shrubs, and forbs native to the Pacific Northwest.
• Use various instruments to measure the height, diameter and age of trees and apply this data to volume, site and growth determinations.
• Identify species and habitat needs of common northwest freshwater fish, birds and wildlife.
• Operate hand compasses, level, global positioning systems, and electronic instruments in determining slopes, turning angles, running traverses, locating ownership boundaries, and determining locations.
• Utilize maps and aerial photographs in the management of natural resources, including through the use of geographic information systems.
• Recognize common diseases and insect pests of forest trees and assess their damage.
• Use the computer as a tool for solving natural resources problems.
• Apply field techniques to sample, measure, and monitor wildlife, birds and fish species and their habitat.
• Demonstrate human relationship skills and professional behavior needed for successful job performance.
• Parks maintenance and equipment.
• Recognize and apply the various silvicultural systems and techniques used in ecosystem management.
• Understand concepts of ecology, conservation and management for fish and wildlife species and their habitats.
• Understand concepts involved in soil science including soil management, conservation, and use of soils in forestry and agriculture.
• Maintain and safely operate a chainsaw.
• Write technical reports and give presentations.

This program is designed to prepare students for employment in the specialized field of biomedical electronics in a hospital or in the medical electronics industry.
The curriculum has been planned to give comprehensive training in circuit analysis, laboratory techniques and the use of modern test equipment. A balanced study of peripheral subjects that make the biomedical equipment technician unique also is included. These subjects include fundamentals of physics, chemistry, physiology, medical terminology, hospital ethics and hospital safety. The curriculum provides special lectures and laboratories in repair, and preventive maintenance of medical electronic equipment.
Graduates are prepared for employment as entry-level biomedical equipment technicians. To qualify for graduation, the student must have successfully completed five quarters of basic electronics including the additional required courses (i.e., chemistry and physics) and the six and seventh quarter biomedical sequence. Entrance to each quarter of basics is contingent upon satisfactory completion of the previous quarter. Students may enroll fall and winter quarters only. The clinical practicum is available during summer quarter only.

The goal of the program is to provide the health care field with biomedical equipment technicians who have a thorough understanding of electronic fundamentals; a practical ability to design, construct and troubleshoot electronic circuits; and knowledge about the theory of operation, physiological principles, and the safe and practical applications of biomedical equipment.

Learning Outcomes

• State the characteristics of electronic components and circuits.
• Calculate circuit parameters.
• Demonstrate proper safety procedures.
• Construct electronic circuits.
• Use electronic test equipment to evaluate and troubleshoot electronic circuits and biomedical equipment.
• Explain career related regulatory requirements.

Diagnostic Medical Sonography is an allied Health Profession where non-physician professionals perform a diagnostic procedure using high frequency sound waves (ultrasound) to produce dynamic visual images of organs, tissues, or blood flow inside the body.  Sonography is used to examine many parts of the body:  abdomen, breasts, OB/GYN, thyroid, scrotum, and blood vessels.  It is also used to guide needles for tissue biopsy or drain an abnormal fluid collection from a body cavity.  Sonography is a radiation-free imaging modality and procedures are performed at the request of a physician.

A diagnostic medical sonographer is a highly-skilled professional who uses specialized equipment to create images of structures inside the human body that are used by physicians to make a medical diagnosis.  Prior to starting a procedure, the sonographer must obtain an appropriate history, assess physical findings and review pertinent laboratory data.  This information is used to tailor the procedure to ensure comprehensive and diagnostic images are acquired.

Learning Outcomes

• Communicate effectively and in a professional manner with physicians, patients and other members of the healthcare team.
• Competently perform sonographic examinations of the abdomen, superficial structures and obstetrics & gynecology disciplines on patients, while tailoring the examinations to enhance the presence of abnormalities.
• Comprehend a clinical understanding of the anatomy, physiology, pathology, diagnosis and treatment of the major adult and fetal diseases and deformities.
• Establish the ability to quantify, subjectively evaluate and interpret the data collected to assist the physician in arriving at a diagnosis.
• Strive to meet the health care needs of the community.

The Surgical Technology program prepares students to function in cooperation with the surgeon and nurses in the operating room performing duties that are vital for the safety and care of surgical patients. Students must have knowledge and skills in surgical aseptic techniques for preparation and use of materials during a surgical procedure. Students also must be able to relate to patients and other people in the field. Using reasonable judgment when working in emergency surgical situations is required.

At the completion of the program, students will be able to accept the responsibility expected of the surgical technologist as a beginning staff employee in the operating room. Prior to graduation, students will sit for the National Certifying Examination for Surgical Technologists for qualification as a certified surgical technologist (CST).

Learning Outcomes

• Apply knowledge and skills of biological sciences in preparing and implementing operating room procedures.
• Identify and apply the concepts of medical ethics in relationship to the patient, physician and health facility.
• Recognize and apply the knowledge of legal implications of their actions as it relates to themselves, the physician and the medical facility.
• Identify and utilize surgical instruments, equipment, sutures, dressings and medications in the operating room according to minimal established competencies.
• Comprehend surgical terminology utilized within the operating room environment.
• Apply the concepts of social sciences in relating to patients, and other members of the health team.
• Identify professional inter-relatedness & inter-dependency of all segments of the health care delivery system.

The Network Design and Administration program prepares students as local- and wide-area network administrators. Successful completion of the program provides students with the essential skills of network administration including network design, implementation, maintenance, optimization, and troubleshooting, utilizing a variety of network operating systems, and hardware platforms and protocols. These include but are not limited to Microsoft, Cisco and Linux/UNIX. Upon completion, students have covered objectives leading toward professional certification. Effective oral and written communications are emphasized throughout the program.

Learning Outcomes

• Install and configure servers, workstations, routers, switches, network cabling and wireless devices.
• Show knowledge of network topologies, protocols and technologies.
• Analyze and troubleshoot a network and its peripherals.
• Perform administrative tasks on a network.
• Establish communications between similar and dissimilar networking systems.
• Monitor network performance.
• Show a strong working knowledge of network security policies and procedures.
• Develop research skills and techniques.

The Greenhouse and Nursery Management program provides students with knowledge and practice in plant production.  Graduates of the program are experienced in topics including plant propagation, pest and disease management, greenhouse management, floral design, plant identification, and business management. At the successful completion of the second year, passing all required coursework, the student will receive the associate in applied sciences degree.

The following is a typical student schedule. Individual student schedules may differ slightly depending on course availability. Courses may only be offered in the quarter indicated.  Outlined curriculum assumes students begin the program fall quarter and continue winter and spring quarters, with summer quarter off. It is recommended that students work closely with the program advisor when planning classes.

Learning Outcomes

• Apply the concepts of floral design and management to a commercial florist business.
• Apply growing and maintenance practices to greenhouse and container grown stock during the course of the year.
• Identify and be able to care for the major indoor plants used in interiorscaping.
• Understand and apply the principles of business management and human relations to agribusiness management.

The Marketing program is designed for students who want to specialize in fields involved with the distribution of goods and services from producer to consumer. Students take core business courses followed by marketing specialty courses such as marketing, retailing, advertising and international business. Students are also required to gain work experience as part of the program. There is opportunity for teamwork and leadership experience through participation in college DECA, international management and marketing organization.

All students graduating from this program must have a minimum grade of 2.0 on each of the management; accounting; economics; and general business required courses. Students must also have a 2.0 cumulative grade point average on all required courses in the program.

Learning Outcomes

• Understand the position of contemporary marketing within the economy and recognize how it fits into the global economy and the world of e-commerce.
• Analyze strategies and tactics to develop a balanced marketing mix to reach targeted market groups in both the consumer and business to business sectors in order to create satisfied customers.
• Analyze and understand the elements of the marketing mix, which includes having the right products/services in the right place at the right price with proper promotion to position a product/service to reach the targeted groups.
• Understand how the functions of marketing (buying, selling, transporting, storing, standardization and grading, financing, risk taking, marketing research) support the marketing mix.
• Understand and appreciate how outside environmental forces (technology, political legal, competition, social cultural, economic) influence changes in a firm’s marketing mix.
• Understand the need for market information systems, understand consumer/buyer behavior and market segmentation.
• Understand the need to support marketing goals with management skills, communication skills, human relation skills, and ethical behavior.

The Administrative Office Management program is an associate degree program that prepares students to assume positions as office managers, supervisors, or as assistants to top executives.  Students will develop administrative skills necessary to participate as part of the management team; assist in planning, organizing, and controlling information related activities; and in leading or directing people to attain the objectives of the organization.  They may handle a wide range of daily responsibilities including the supervision of support services.

This program is recommended to experienced office staff as well as entry-level office workers who are looking to increase their potential for promotion.  Graduates with this degree receive training in a variety of office management functions including those in communications, information resources, and management.

Learning Outcomes

• Understand the principles of human resources supervision and administration including the recruiting and hiring process, training and development, motivating the workforce, completing an appraisal, and improving productivity.
• Organize and plan office work and exercise leadership skills that encourage successful teamwork.
• Demonstrate organizational, planning, and project management skills.
• Appreciate the scope of business operations and economic systems.
• Handle multiple deadlines and priorities in an office setting.
• Think critically and act logically to evaluate situations, solve problems, and make decisions.
• Understand the tools used to make business decisions using quantitative data.
• Compile and analyze data, prepare concise reports and presentations, and use information processing technology and software.
• Compose drafts and final responses to inquiries, letters, and questionnaires.
• Handle a variety of internal and external business forms and understand their purpose.
• Acquire comprehensive knowledge of and ability to use Microsoft Word, Excel, Access, PowerPoint, Project, and Outlook software.
• Operate a variety of business machines, including computer equipment, copy machines and scanners, transcribing equipment, facsimiles, printers, telephones, and calculating machines.

Basic and advanced procedures in food preparation are included in the two-year Culinary Arts program. A detailed study is made of the various cooking methods for meats, fish, poultry, vegetables, soups and sauces. Menu terminology and cooking terms are defined and illustrated. Students are given the opportunity to study management factors affecting food cost control, specifications and standards for foods, sanitation, kitchen planning, kitchen equipment, and personnel policies.

Learning Outcomes

• Prepare and serve food in a first class restaurant environment.
• Develop menus listing menu items for a food service operation.
• Practice safe and sanitary work habits in a first class restaurant establishment.
• Produce menu items accurately from standardized recipes.
• Order, purchase and store foods in a commercial kitchen facility.
• Inventory food products.
• Operate commercial kitchen machinery in a safe manner.
• Calculate the costs of a standardized recipe.
• Prepare fine desserts for a first class restaurant.
• Hire and supervise kitchen employees.