Students of the Class of 2014 practicing BLS interventions during a simulated code scenario
Students of the Class of 2015 performing phlebotomy skills on each other
Students of the Class of 2015 initiating an IV and preparing to shock a cardiac arrest patient
Two Class of 2015 students setting up sterile fields for a physician to insert a central venous catheter and chest tube.
The Culinary Arts Program and School of Practical Nursing teamed up for a new take on the nutrition course. Both programs require a nutrition component, however, the instructors from each class teamed up. The nursing instructor taught theory, chemistry, diet types and nursing considerations. The culinary chef taught food safety, prep, sources of vitamins and minerals and how to maintain them through appropriate cooking. Both groups collaborated together with written research and diet menus, and it all culminated with a joint kitchen session where the culinary students taught the nursing students how to cook a pureed diet, GI soft diet, vegetarian, cardiac/renal diet and diabetic diet, while the nursing students verified that the food choices were appropriate for the patient population it is intended for.
A Class of 2015 LPN student using the centrifuge and lab equipment after obtaining blood samples from a patient.