- Teacher: Kemar Holder
- Teacher: Jane McCollin
- Teacher: Wade Ward
Trident Learning
Search results: 7513
The course presents an introduction to the basic understanding of self-expression through the use of the body and voice as instruments of performance. The course allows students to release their own creativity and imagination using wide range of stimuli. A variety of creative games and exercises are used to explore group trust and dynamics, communication, physicalisation of action and story building through role-play and improvisation.
This course further develops the skill of the actor with a concentration on physical and vocal strength and flexibility as well as character and script analysis of contemporary monologues and scene work. Students learn to solve acting problems through work on two-person scenes using the acting theories of Stanisalvsky and psychological realism. The course culminates in an in-house production.
This course is designed for individuals who in their professionals capacities are required to perform administrative functions. This will be especially useful for small business owners, consultants, supervisors and managers in both private and public sector organizations.
This course focuses on the care of the adult between 18 to 64 years with common acute and chronic maladaptive states. The emphasis will be on providing holistic care, with the nursing process being applied to plan, implement and evaluate nursing care. Topics include respiratory, cardio-vascular, gastro-intestinal, endocrine and urinary disorders.
Adult Nursing II continues the focus on the care of the adult between 18-64 years with common acute and chronic maladaptive states. The emphasis will be on the provision of holistic care with the application of the nursing process to planning, implementation and evaluate nursing care. Topics include musculoskeletal disorders, nervous system disorders, sensory disorders, reproductive disorders, sexually transmitted infections, integumentary disorders, cancer and pain management.
Upon completion of this course, the student will have full vocabulary of cooking terminology and be able to identify the moist and dry heat methods of heat transfer as well as how equipment and materials provide heat and affect the cooking process. Topics also include menu design and the factors involved in it along with the basic nutritional considerations and terminology that relate to it. The student will be able to identify the components of recipes as well as how to read, interpret, price, and convert them.
- Teacher: Bianca Hamblin
- Teacher: Kellie Herbert
- Teacher: Dianne Kellman