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10-503-191 PRINCIPLES OF EMERGENCY SERVICES ...provides an overview to fire protection; career opportunities in fire protection and related fields; philosophy and history of fire protection/service; fire loss analysis; organization and function of public and private fire protection services; fire departments as part of local government; laws and regulations affecting the fire service; and fire service nomenclature.

20-809-287 PRINCIPLES OF MACROECONOMICS ... an introductory course. Basic social choices regarding economic systems, basic economic aggregates , fiscal policy, the banking system, monetary policy, and international trade are the principle topics discussed in the course. Balance is drawn between theory, analysis, and a critique of the institutions that characterize modern mixed-capitalist economies. Conflicting social goals, economic constraints, and environmental concerns provide the framework through which the macroeconomy is analyzed. (Prerequisite: Next Gen Rdg score greater/equal to 250 AND Writing score greater/equal to 237; OR ACT Rdg score greater/equal to 16 AND English greater/equal to 15; OR 10-831-107, College Reading and Writing with a B or better.)

20-809-291 PRINCIPLES OF MICROECONOMICS This course examines the behavior of individual decision makers, primarily consumers and firms. Topics include choices of how much to consume and to produce, the functioning of perfectly and imperfectly competitive markets, the conditions under which markets may fail, and arguments for and against government intervention. The student applies the fundamental tools of economics to real world problems. (Prerequisite: Next Gen Rdg score greater/equal to 250 AND Writing score greater/equal to 237; OR ACT Rdg score greater/equal to 16 AND English greater/equal to 15; OR 10-831-107, College Reading and Writing with a B or better.)

10-316-118 PRINCIPLES OF SANITATION ...food service sanitation principles of contamination/food borne illness with National Restaurant Association ServSafe Certification testing included. (Prerequisite: Acceptance in Culinary Specialist technical diploma or Culinary Management associate degree or Restaurant Management technical diploma or Hospitality Management associate degree or Baking & Pastry certificate).

10-806-112 PRINCIPLES OF SUSTAINABILITY ...prepares the student to develop sustainable literacy, analyze the interconnections among the physical and biological sciences and environmental systems, summarize the effects of sustainability on health and well-being, analyze connections among social, economic, and environmental systems, employ energy conservation strategies to reduce the use of fossil fuels, investigate alternative energy options, evaluate options to current waste disposal and recycling in the U.S., and analyze approaches used by your community to promote and implement sustainability. (Prerequisite: Next Gen Reading score greater/equal to 250; OR ACT Reading score greater/equal to 15; OR preparatory courses-contact an academic advisor at 920-498-5444)

10-504-193 PRIVATE INVESTIGATION TACTICS ...private investigators are used by law firms, corporations, insurance companies and other public and private entities. This course covers the basics of locating individuals using open sources of information, ethical considerations for investigators, constitutional law application and current investigative practices as preparation for success as a private investigator, corporate and private security or insurance claim investigator. Includes lessons on developing a business and marketing plan and preparing for the Wisconsin Private Detective license exam.

10-090-143 PRODUCE SAFETY & ORGANIC CERTIFICATION... This stand-alone course enables students to complete organic certification paperwork (an Organic Farm Plan). Students will be able to proceed with the steps needed to allow their garden or farm to become "Certified Organic." The course also helps producers understand GAP, (Good Agricultural Practices) requirements under the Food Safety Modernization Act. Students will be able to complete their own Food Safety Plan for their farm/garden by the end of the course.

10-316-122 PROFESSIONAL COOKING 1 ...basic skill sets of professional cooking: sanitation, knife skills, heat transfer, protein cooking, vegetable cooking, working in teams, mise en place, sauce production and starch cookery. (Requisite: Must take with 10-316-119, Food Theory)

10-316-124 PROFESSIONAL COOKING 2 ...advanced skill sets of professional cooking: sanitation, knife skills, heat transfer, protein cooking, vegetable cooking, working in teams, Mise en place, sauce production and starch cookery. (Prerequisite: 10-316-122, Professional Cooking 1)

10-530-196 PROFESSIONAL PRACTICE ...applies previously acquired skills and knowledge by means of clinical experiences in the technical procedures of health record systems and discussion of clinical situations. Student may participate in a supervised clinical experience in healthcare facilities (Prerequisite: 10-530-165, Intermediate Coding; Corequisites: 10-530-161, Health Quality Management; 10-530-166, HIT Capstone; 10-530-164 Intro to Health Informatics)

10-104-124 PROFESSIONAL PRESENTATIONS ...learn how to create and deliver presentations that engage your audience and meet established objectives. Utilize current technology to enhance communications.

10-106-181 PROFESSIONAL PROFILE ...provides the opportunity for the learner to develop the knowledge, skills, process and understanding of developing a professional image and attitude. This includes the study of business ethics and etiquette; goal setting; anger, stress, and time management; presenting researched information; and development of platform skills.