This course deals with the interference related to the basic needs of individuals 19 – 64 years old. It outlines the basic nursing care that should be utilized to assist the Nurse while delivering care to these individuals with need interference.
Pharmacognosy
Defined as the simultaneous application of various scientific disciplines with the object of acquiring knowledge of plant drugs from the broadest point of view; it relates to botany and plant chemistry. The word is derived from the Greeks word “pharmakon” meaning drug and “gignosco” meaning to acquire knowledge of.
This course introduces the students to the fundamental of the structure, organization, and function of the human system. It is organized into three principal areas: organization of the human body; support and movement; and communication, control, and integration. This course introduces anatomy and physiology and focuses on the integumentary, musculoskeletal, nervous, and endocrine respiratory systems. Emphasis will be placed on how cells are structurally coordinated to develop systems to facilitate the integrated whole functioning of the human system.
This course explores the different forms of discourse and the distinctive techniques associated with each genre. Furthermore, it demonstrates the relationship between Standard English and non-standard English. While highlighting socio-cultural influences on the communication process, this course underscores the importance of context in word choice. Moreover, this course reinforces conventional rules governing clarity, organisation and conciseness to enrich written and verbal expression in all aspects of life.
This is a course designed to give the student confidence in communicating with French-speaking guests and employees in situations occurring in the Hospitality Industry both in a Caribbean and an international setting. It seeks to help students to develop fluency in the use of simple language required for sharing information pertinent to visitors’ food and beverage experience. The course seeks to develop the students’ level of competency in French. It develops speed, pronunciation, and intonation and addresses aural comprehension in French commonly used by native speakers in food and beverage context.