- Teacher: Esmie Edwards
Academic Innovation & Distance Education
Search results: 1021
- Teacher: Anil Anand
- Teacher: Kai Cai
- Teacher: Erik Saperstein
- Teacher: Eugenia Ciocan
- Teacher: Erik Saperstein
- Teacher: Axel Garcia
- Teacher: Eugenia Ciocan
- Teacher: Eugenia Ciocan
- Teacher: Sohyun Park
- Teacher: Eugenia Ciocan
- Teacher: Eugenia Ciocan

This course helps students to speak and write in an effective, ethical and professional manner. Students develop their abilities to deliver an effective speech, present for the camera, draft a resume, create and organize professional presentations, and adapt to different speaking contexts. This course draws from global classical rhetorics, using multiple world philosophies such as indigenous, western African, Hebrew, Nahua, and/or northern European. Students explore inclusive public speaking excellence and engage workplace ethics, human rights, disability and neurodiversity from a critical studies perspective.
Please refer to the entire course syllabus for a closer look at the content that will be covered this semester.
- Teacher: Nancy Denney
COURSE GOALS/LEARNING OUTCOMES:
Upon successful completion of this course, the student will be able to:
Define a business objective
Identify appropriate social media methods and tools for the business objective
Create a social media strategic plan that supports the business objective
Create timely, relevant social media content that engages target audiences with the marketing message
Use social media listening tools and analytics to assess marketing strategies
Analyze the effectiveness of solutions of your work and present findings professionally
Communicate ideas constructively during class critique
Research job opportunities in the field of social media marketing
- Teacher: Beth Foster
Prerequisites: Grade of C or better in VMA132 Typography I – Must be completed prior to this course.
COURSE GOALS / LEARNING OUTCOMES
By participating in discussions, critiques, research, handing in work on deadline and making revisions in response to critique, students will be able to:
1. Use a vocabulary of typographic form to satisfy project objectives of moderate complexity.
2. Identify how design choices satisfy the objectives of a design problem.
3. Recognize the effects of design choices on the legibility, hierarchy of information, and message.
4. Iterate design solutions in response to feedback and analysis.
5. Apply industry standard practices for long-form typesetting and layout in digital and print.
6. Identify typographic style, historical and contemporary design.
7. Combine type families, color, and images to create unified design.
8. Synthesize the language of various visual cultures into new work.
9. Effectively communicate the effects of design choices through class critique.
10. Practice work-place behaviors that support productivity and collaboration.
11. Create portfolio work that represents your skills and knowledge for transfer, internship & employment.
- Teacher: Tony Saia
Proctor Quiz #1
BHCC Library Resources site for all Moodle BHCC learners
- Teacher: Bethany Croteau
- Teacher: Kelsy Martinez
- Teacher: Andrew McCarthy
BHCC Academic Technology Committee
- Teacher: William Cronin
- Teacher: Torna Soro
This is the week 1 page
- Professor: Bryan Craven
COURSE DESCRIPTION
This course covers the medical environment and staff, patient and staff scheduling, medical documents and computerized medical applications, professional activities and travel arrangements for medical staff, health insurance and HIPAA standards, and ICD and CPT coding. Students use a computerized patient accounting software application to enter patient information, diagnostic and procedure codes, schedule and revise patient and staff appointments, process insurance claims, enter financial transactions, and generate financial reports.
Prerequisite: Keyboarding: Document Generation (OIM101).
- Teacher: Carolyn Jordan
Food Service Sanitation (CUL 111) is an introduction to food production practices governed by changing federal and state regulations. Topics to be covered include prevention of food-borne illness through proper handling of potentially hazardous foods (TCS Foods), HACCP procedures, legal guidelines, kitchen safety, facility sanitation, and guidelines for safe food preparation, storing, and reheating. Students will also take the National Restaurant Association ServSafe® examination.
- Teacher: Alicia Harris
