b'Credit(s): 1and practice of basic principlesHRT 1114 - Culinary of fitness and conditioningPrinciples I This course cover the rules,through a variety of exercises techniques, participation andand activities. (1,0,2)Credit(s): 4 equipment in (activities) _______________________.HPR 2723 - PreventionFundamentals of food (name sport). (1,0,2)and Care of Athleticpreparation and cookery Injuriesemphasizing high standards for HPR 2531 - Individualpreparation of meat, poultry, and Dual Sports IIICredit(s): 3seafood, vegetables, soups, stocks, sauces, and farinaceous Credit(s): 1This course covers the theoryitems. (4,2,4) and practice for the prospective This course covers the rules,athletic trainer or coach in theHRT 1123 - Introduction techniques, participation andprevention and care of athleticto Hospitality and equipment in (activities)injuries. (3,3,0).Tourism Industry __________________. (name sport). (1,0,2)HPR 2733 - Introduction Credit(s): 3 to Athletic Training HPR 2541 - Individual This course is designed as an and Dual Sports IVCredit(s): 3introduction to the hospitality and tourism industry. The course Credit(s): 1This course covers anincludes discussions and introduction to the profession,industry observations to This course covers the rules,including but not limited todiscover the opportunities, techniques, participation andprocedural aspects of the athletictrends, problems, and equipment in (activities)training room operations, roleorganizations in the field. (3,3,0) ___________________. (namedelineations, preparation, and sport). (1,0,2)competencies with 50HRT 1213 - Sanitation observational/experience hoursand Safety HPR 2551 - Fitness andunder a Board of Certification Conditioning Training(BOC) certified athletic trainer.Credit(s): 3 IIIThis course is recommended for Athletic Training majors. (3,3,0)This course basic principles of Credit(s): 1microbiology, sanitation, and HPR 2823 - Recreationsafety procedures for a food This course covers instructionProgram Planning andservice operation. and practice of basic principlesDevelopmentImplementation of sanitation of fitness and conditioningprocedures, cost control, and through a variety of exercisesCredit(s): 3risk reduction standards in a and activities. (1,0,2)hospitality operation are This course covers techniquescovered. (3,2,2) HPR 2561 - Fitness andand processes in program Conditioning Trainingplanning, implementation,HRT 1224 - Restaurant IVdevelopment, and evaluation inand Catering Operations recreation setting. (3,3,0) Credit(s): 1Credit(s): 4 Hospitality and Tourism This course covers instruction(HRT)This course focuses on 355'