No class 4/9

Students will learn basic principles of aerobic, interval, and resistance training to maximize caloric output, cardiovascular benefits, and total body toning. This class format combines fast and slow rhythms that tone and sculpt the body in an aerobic/fitness fashion to achieve a unique blended balance of cardio and muscle-toning benefits. Students will be introduced to basic anatomy, kinesiology, and exercise physiology. No requisites.

During this interactive three-day program led by two CQAS instructors, participants will work in teams on specific process improvement problems using the first four phases of the DMAIC process (Define, Measure, Analyze, and Improve). The program outcome will be a set of recommendations from each team on steps toward an improvement strategy for consideration by management.Upon completion of the program participants will:• Understand how to use a core group of process improvement and problem solving tools,• Understand how to construct a well-defined and actionable problem statement,• Understand how to collect data to verify current state,• Understand how to apply fundamental data analysis techniques to arrive at root causes,• Understand how to work effectively in cross-disciplinary teams,• Develop communication skills to break-down silos and present differing viewpoints,• Understand how to respond to and lead change in an organization,• Have practical experience presenting potential solutions to management.

Quantity discounts are available!  For registration of two or more students, please contact us at 716-338-1335 or workforce@mail.sunyjcc.edu prior to checking out.

The Culinary Operations training will equip students with basic skills and competencies, such as food safety certification, basic knife skills, restaurant, and hotel operations and professional etiquette. The hands-on experience and certification provided by this course can be used to enhance students’ knowledge at their current job, start their career in the culinary industry, or continue with their education.

Classes will take place from 5 p.m. - 9 p.m. on 5/14 - 5/16 and 5 p.m. - 7 p.m. on 5/20. After completion of the classes, students will be placed at an industry partner site in Chautauqua County and are required to work a minimum of 120 hours to earn their selected micro credential.

The Hospitality Administration training will equip students with basic skills and competencies, such as event coordination, restaurant, and hotel operations and professional etiquette. The hands-on experience and certification provided by this course can be used to enhance students’ knowledge at their current job, start their career in the hospitality industry, or continue in with education.

Classes will take place from 5 p.m. - 9 p.m. on 5/14 - 5/16 and 5 p.m. - 7 p.m. on 5/20. After completion of the classes, students will be placed at an industry partner site in Chautauqua County and are required to work a minimum of 120 hours to earn their selected micro credential.