SUPPLY MANAGEMENT BRIDGE COURSE
C P E5004
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| (Course
10/27/09 - 12/15/09
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CURRENT ISM (INSTITUTE FOR SUPPLY MANAGEMENT) MEMBERS IN GOOD STANDING WHO HAVE THEIR C.P.M. (CERTIFIED PURCHASING MANAGER) DESIGNATION AND WISH TO EARN THEIR CPSM (CERTIFIED PROFESSIONAL IN SUPPLY MANAGEMENT) DESIGNATION CAN ELECT TO TAKE THE BRIDGE WHICH IS A SINGLE 180-QUESTION EXAM THAT COVERS CONTEMPORARY CONTENT AND MATERIAL NOT INCLUDED IN THE CURRENT C.P.M. EXAM. THE PENN STATE ISM BRIDGE COURSE ADDRESSES THE CONTENT OF THE BRIDGE AND PROVIDES YOU WITH A 100+ MULTIPLE-CHOICE QUESTION TEST TO HELP YOU PREPARE FOR CERTIFICATION.
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MASTER PLANNING OF RESOURCES
OPMGT5091A
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| (Course
11/09/09 - 12/10/09
) |
THE CONTENT COVERS THE PRINCIPLES AND PROCESSES OF MASTER PLANNING OF RESOURCES TO INCLUDE THE TECHNIQUES AND METHODS OF DEMAND MANAGEMENT, SALES AND OPERATIONS PLANNING AND MASTER SCHEDULING. INCLUDED IS THE DEVELOPMENT OF OPERATIONAL PLANS FOR DIFFERING ENVIRONMENTS AND THE PROCESSES OF VALIDATING AND EVALUATING THOSE PLANS.
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STATEWIDE FOOD SAFETY CERTIFICATE TRAINING
FD SC7052S
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| (Course
01/26/10
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THIS COURSE REPRESENTS THE SERVESAFE COURSE AS DEVELOPED BY THE EDUCATION FOUN DATION OF THE NATIONAL RESTAURANT ASSOCIATION. THE COURSE INCLUDES INFORMATIO N IN THE LATEST SAFE FOOD HANDLING PRACTICES ESPECIALLY THE HAZARD ANALYSIS CR ITICAL CONTROL POINT (HACCP) SYSTEM. THIS COURSE IS A STATEWIDE PROJECT.
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SUPERVISORY ROLES AND RESPONSIBILITIES FOR HEALTH CARE PROFESSIONALS
M DEV6000H
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| (Course
02/11/10 - 02/25/10
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IN THIS COURSE FOR HEALTH CARE PROFESSIONALS, PARTICIPANTS WILL DEVELOP PRACTICAL SKILLS IN CORE COMPETENCY AREAS KEY TO SUCCESSFUL SUPERVISION AND LEADERSHIP OF OTHERS, INCLUDING COMMUNICATION, RELATIONSHIP BUILDING, LEADERSHIP AND EMPOWERMENT. THIS HIGHLY INTERACTIVE WORKSHOP FEATURES CASE STUDIES, A VARIETY OF PLANNING EXERCISES, AND OTHER ACTIVITIES DESIGNED WITH AN ACTION LEARNING FOCUS.
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STATEWIDE FOOD SAFETY CERTIFICATE TRAINING
FD SC7052S
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| (Course
03/02/10
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THIS COURSE REPRESENTS THE SERVESAFE COURSE AS DEVELOPED BY THE EDUCATION FOUN DATION OF THE NATIONAL RESTAURANT ASSOCIATION. THE COURSE INCLUDES INFORMATIO N IN THE LATEST SAFE FOOD HANDLING PRACTICES ESPECIALLY THE HAZARD ANALYSIS CR ITICAL CONTROL POINT (HACCP) SYSTEM. THIS COURSE IS A STATEWIDE PROJECT.
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MANAGING EMPLOYEE PERFORMANCE FOR HEALTH CARE PROFESSIONALS
M DEV6001H
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| (Course
03/11/10 - 03/25/10
) |
IN THIS COURSE FOR HEALTH CARE PROFESSIONALS, PARTICIPANTS WILL DEVELOP PRACTICAL SKILLS IN THE AREAS OF MANAGING PERFORMANCE AND CREATING A MOTIVATIONAL CLIMATE THAT SUPPORTS EXCELLENT INDIVIDUAL PERFORMANCE. THIS HIGHLY INTERACTIVE WORKSHOP FEATURES CASE STUDIES, A VARIETY OF PLANNING EXERCISES, AND OTHER ACTIVITIES DESIGNED WITH AN ACTION LEARNING FOCUS.
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STATEWIDE FOOD SAFETY CERTIFICATE TRAINING
FD SC7052S
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| (Course
04/06/10
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THIS COURSE REPRESENTS THE SERVESAFE COURSE AS DEVELOPED BY THE EDUCATION FOUN DATION OF THE NATIONAL RESTAURANT ASSOCIATION. THE COURSE INCLUDES INFORMATIO N IN THE LATEST SAFE FOOD HANDLING PRACTICES ESPECIALLY THE HAZARD ANALYSIS CR ITICAL CONTROL POINT (HACCP) SYSTEM. THIS COURSE IS A STATEWIDE PROJECT.
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