This course includes vacuum collection devices, syringes, capillary skin puncture, butterfly needles and blood culture, and specimen collection on adults, children, and infants.
DurationThis course includes vacuum collection devices, syringes, capillary skin puncture, butterfly needles and blood culture, and specimen collection on adults, children, and infants.
Emphasis on infection prevention, proper patient identification, labeling of specimens and quality assurance, specimen handling, processing, and accessioning. Topics include professionalism, ethics, and medical terminology.
San Jacinto Community College's culinary arts program delivers basic training and educations for cooks and apprentice chefs. The progprimarily on technical food preparation and technical skills, food composition, and the use and maintenance of professional food service equipment.
The program is accredited by the American Culinary Federation Education Foundation Accrediting Commission (ACFEFAC).
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