Associate in Applied Science - Wildlife/Fisheries

at MSM Group - Spokane Community College USA

The challenge of management!  It takes a special kind of person with a special knack to be a good business manager.  Over 70 percent of the workforce in Spokane is employed in the fields of business, health care and marketing. This creates a big demand for entry-level managers and supervisors.

The management program at SCC is designed to prepare students for these positions.  The curriculum incorporates individual hands-on experiences while learning the basic principles of business management.

Learning Outcomes

• Understand organizational behavior and leadership, management, business operation, finances, location and layout, record keeping, merchandising and business promotion.
• Understand the planning, organizing, leading and controlling functions of running a business on a day-to-day basis.
• Incorporate information technology and computer applications, including Internet, to the business environment.
• Understand human relations and the importance of ethics, possess an awareness of cultural diversity, the role of international business, the fundamental principles of business law, credit and collections, problem solving, and group decision processes as used in today's business world.
• Understand and possibly accept the challenging entrepreneurial role of owning their own business.
• Communicate effectively.
• Utilize management skills and knowledge by participating in cooperative education and/or supervised volunteer experience.

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.

Vascular Technology is an Allied Health profession in which practitioners perform diagnostic and monitoring procedures using sound waves. The vascular sonographer performs examinations at the request or direction of a physician. Through subjective sampling and/or recording, the vascular sonographer proceeds with the examination to create an easily definable foundation of data from which a correct anatomic and physiologic diagnosis may be established for each patient.

The various types of ultrasound imaging equipment require a highly skilled sonographer to obtain the imaging information or other data required. The vascular sonographer must obtain appropriate history, physical findings, and pertinent laboratory data to adapt the imaging techniques to obtain comprehensive and diagnostic information.

Learning Outcomes

• Perform high quality vascular tests on patients, while tailoring the examinations to bring out abnormalities present.
• Develop skill in performing indirect and direct vascular imaging and Doppler assessment in all areas of the body.
• Quantitate, subjectively evaluate, and interpret data collected to assist the physician in arriving at a diagnosis.
• Develop clinical understanding of the anatomy, physiology, pathology, diagnosis, and treatment of the major vascular diseases and disorders.
• Communicate effectively in a professional manner with physicians, patients, and members of the healthcare team.

Diesel/Heavy Duty mechanics repair and maintain trucks, busses, logging, mining, agricultural and construction equipment.  In addition, they maintain and repair diesel and gasoline engines, compressors and pumps.

Learning Outcomes

• Understand construction, function and fundamentals of heavy duty vehicle components.
• Diagnose mechanical and performance problems.
• Make decisions as to disposition of worn parts (usable, recondition or replace).
• Operate precision repair and diagnostic equipment (including electrical and diesel fuel systems).
• Weld (arc, acetylene, and wire feed).
• Read and interpret repair manuals.
• Appreciate the importance of good public relations with customers, employer and fellow employees.
• Understand basic shop operation.
• Utilize the theory of overhead and labor cost in relationship to profit.
• Comprehend the concept of apprenticeship and how it functions.

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.

The Fire Science Technology program is designed to prepare students for entry-level careers as firefighters for municipal, industrial, state, and federal fire departments. The primary mission of the Fire Science Technology program is the identification and mitigation of emergencies in order to preserve life and property.

Program Requirements: admittance to the Fire Science Lab classes requires the student's age to be at least 18 or with the instructor's permission. All students are required to carry student accident insurance throughout their enrollment in the Fire Science program.  A 2.0 grade or better must be maintained in all courses required for a degree.

Learning Outcomes

• Have a well–rounded technical background for entry into fire service or rescue related fields.
• Apply knowledge and skill to a successful entrance into the fire service.   

Handle basic Fire, Rescue, and EMS duties.
The duties of the firefighter include, but are not limited to, extinguishing and controlling fires, performing rescue and evacuation work incidental to fire control, accidents, natural disasters, and other incidents where human life is threatened. Firefighters also render emergency aid to those in need. The responsibilities of fire prevention, inspection, and public relation programs aimed at reducing death and property loss are also undertaken.

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.

As a paraprofessional in the accounting field, the accounting assistant analyzes and interprets the essential information about the operations of a business and contributes vitally to important policies and decisions.

An accounting assistant should have an above-average aptitude for working with numbers and the ability to concentrate and communicate. Accounting affords a continuing challenge to creative, alert minds.

In addition to earning and AAS at the completion of the six-quarter program, students will earn an Accounting Clerk Certificate after completing the first three-quarters of the AAS degree, and an Accounting Assistant AAS after completing the full six quarters of the program. All students graduating from this program must have a minimum grade of 2.0 in each of the accounting, business, economics, and management courses. Students must also have a 2.0 cumulative minimum grade point average in all required courses in this program.

This degree is non-transferable to a four-year university. Students working toward the associate in arts degree for transfer to a four-year institution should consult individually with an advisor or counselor for planning the Business DTA or AA degree program. For information on Business DTA and AA degree requirements, refer to the Degree and Certificate Requirements section of the CCS catalog. More information on specific transfer programs can be found in the Academic Programs section of the CCS catalog.

Learning Outcomes

• Analyze financial data and prepare statistical comparisons for use in the budgeting process.
• Assist in determination of inventory order quantities, cash requirements, capital investment decisions, and break-even analysis.
• Use various types of office machines.
• Post and/or supervise the posting of accounts receivable and payable.
• Help maintain data processing applications of routine accounting systems.
• Have a basic comprehension of business operations, a knowledge of business vocabulary, and an understanding of economic systems.
• Prepare monthly, quarterly or annual business and payroll tax reports.
• Process payroll related transactions.

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.

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.