Issue link: https://www.e-digitaleditions.com/i/1004141
Course Listings 2018-2019 318 techniques will be introduced. Business skills and entrepreneurial perspectives conducive to the industry of massage therapy are taught along with promotional massage techniques such as chair massage. Course includes two weeks of supervised clinic with coaching to gain practical experience working on the general public. Prerequisites: PMP121 or Instructor's permission. PMP221 180 Clock Hours Massage Therapy Mastery II An advanced anatomy and massage course focusing in detail on the skeletal and muscular components and manipulations of the lower body. Students will learn all the remaining bones and muscles of the lower body and the kinesiology that develops from their interactions. Corresponding deep-tissue massage for the lower body is taught in conjunction with the advanced anatomy to ensure its practical application. Students combine all of their program skills, integrating anatomy, kinesiology, concepts, theories, and techniques to properly assess clients and apply critical thinking in tailoring treatments to individuals. Clients with unique needs are covered such as athletes, expecting mothers, infants, older adults, obese individuals, people with disabilities, and end of life care. Persons with common injuries and conditions are also covered, teaching specific strategies and protocols to address them. Entrepreneurial skills conducive to the industry of massage therapy will continue to be reinforced while an exit plan is created for the student's entrance into the industry. The course concludes with two weeks of supervised clinic with coaching to gain practical experience working on the general public and applying the assessment/treatment approaches focused on in the course. Prerequisites: PMP220 or Instructor's permission. MEAT CUTTING (MCP) MCP100 170 Clock Hours Basics of Meat Cutting Shop safety and sanitation, proper use of power and hand tools, equipment setup, breakdown, and cleanup, safe lifting techniques, and customer service. MCP101 184 Clock Hours Intro to Meat Helper Introduction to the retail meat environment, weight conversions, inventory control, basic knife skills, packaging, stocking, and merchandising skills. Introduction to meat processing, and improving accuracy, quality, and productivity. MCP103 225 Clock Hours Meat Fabrication Develop skills to help with identification and processing of cuts of meat as well as basic anatomy. Develop skills in processing cuts of meat, including specialized cuts of meats, with emphasis on accuracy, quality, productivity, retail, sales and customer service. MCP104 225 Clock Hours Merchandising Learn and apply skills in retail, sales, and customer service with emphasis on accuracy, quality, productivity, sales and customer relationships.