 |
Quality Management: The Costs Of Quality |
0.50 |
Before the quality revolution that began in the United States in the 1980s, quality was frequently viewed as a goal that came at a higher price for production. However, the reality is that poor quality is a result of the ineffective use of resources, including wasted material and labor. Therefore, improved quality means better use of resources and lower costs.
In this course you will learn to: identify the relationship between quality and cost, the benefits of establishing quality requirements, management’s responsibilities for achieving conformance, and the costs of customer dissatisfaction. |
 |
Effective Communication with Children and Youth |
2.00 |
We are constantly communicating with the children and youth in our program through our words and actions. It's important for program staff to think critically about their communication skills and habits in order to communicate effectively. During this course, participants will learn about effective and dynamic communication tools, strategies to check for understanding, and activities that engage children and youth in communication. |
 |
Creating Community Collaborations |
2.00 |
Across the country, more and more communities are forming community collaborations to address the out-of-school needs of children and youth of all ages. When different segments of the community join together, share ideas, and pool their resources and efforts to create out-of-school time initiatives, children and youth benefit. What one organization or program may not be able to accomplish alone is often achievable when partnerships and collaborations among diverse groups and individuals are formed.
When school-age care professionals are knowledgeable about what it takes to create and sustain successful collaborations, they can play an important leadership role in creating out-of-school time initiatives and programs that will meet the needs of children and youth in their communities now and in the future. |
 |
Reducing Foodborne Illness Risk Factors in Food Service and Retail Establishments |
0.50 |
This course covers different risk factors that are insufficiently controlled in institutions, retail food, and restaurants. Recommendations to help these places control these risk factors are also given. |
 |
A Student Guide to Fire Safety |
0.50 |
Between January 2000 and May 2015, 85 fatal fires in dorms, fraternities, sororities, and off-campus housing took the lives of 118 people. This course offers students a refresher about fire safety, including the main causes of campus fires, the actions students can take to prevent fires, and the importance of working smoke alarms and knowing two ways out.
|
 |
Creativity and Innovation: Personal Creativity |
1.34 |
Creativity is often considered a talent that some people have. Actually, creativity's a skill that everyone can nurture through exercise and practice. You can prepare yourself both mentally and physically to be creative.
In this course you will learn to: prepare yourself mentally and physically to be creative, and use your experiences, innocence, intuition, and sense of adventure to increase your creativity. |
 |
Developing Effective Outdoor Environments and Interest Areas: Assessing Space and Planning Activities |
1.00 |
School-age children need daily opportunities to exercise, relax, and participate in a wide range of outdoor activities. The hours children spend in after school programs are often the best hours of the day for getting fresh air and enjoying the outdoors while it's still daylight. School-age programs can provide safe, secure settings where children can enjoy the outdoors. In this course, we will explore how to assess space and plan activities in outdoor environment and interest areas. |
 |
I Belong: Supporting Social Awareness and Interpersonal Skills |
2.00 |
We all have lived full lives with varied experiences, both positive and negative. Whether we are aware or not, our experiences, including our social, political and cultural beliefs and background, affect our practice with youth. During this course, participants will learn about how culturally grounded beliefs and background affect our practice with youth, how to help raise our awareness of those factors, and reflect on current and new strategies that support the development young people’s social-awareness and interpersonal skills. |
 |
Connection Planning in Long-Term Care |
1.00 |
This module includes training for staff and providers in the importance of social connection and practical strategies learners can use to promote social connectedness in long-term care. The module explains how to implement Connection Planning, a brief, person-centered behavioral intervention for developing resident care plans that address social connection. Connection Planning includes evidence-informed, practical strategies to promote meaningful social connection among residents in long-term care. |
 |
Managerial Leadership: Defining Employee Roles and Priorities |
1.50 |
A vision is created by an organization to inspire its members to work together to reach for an ideal of what the organization can become. The members of the organization should use the vision as the standard to determine the day-to-day functions of their individual roles. The vision is the guide to use every time an action is taken, a decision is made, or a plan is developed to improve the organization or the people in it. An organization’s vision should enable the members in every role to do what is in the best interest of the organization.
In this course you will learn to: determine leader roles and strengthen employee roles, and align employee priorities and evaluate employee performance. |
