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• HPE 207: Cardio Pulmonary Resuscitation

  1.00 Credits

  Luzerne County Community College

  
  This course is designed to prepare the untrained student in the procedures needed to perform cardiopulmonary resuscitation (CPR) based upon the National Standards approved by the American Red Cross or the American Heart Association.
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• HPE 220: Voices in Sport & Society

  3.00 Credits

  Luzerne County Community College

  
  This course is designed to be a virtual summit conference on sports and society. Each lesson includes a videotape program, a chapter from a textbook and student guide, and an optional website component. The videotape programs are designed to create interest in the lesson topics and include the best of 60 hours of panel discussions and interviews with notable sports figures. This course will explore relationship between sport and the world in which it exists.
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• HPE 230: Badminton

  1.00 Credits

  Luzerne County Community College

  
  This course is designed to teach each individual the skills and techniques that are required to play and enjoy playing badminton.
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• HPE 231: Advanced Bowling

  1.00 Credits

  Luzerne County Community College

  
  To develop a greater skill and technique, knowledge and appreciation of the activity. Etiquette on the lanes and full understanding of competitive league play is taught.
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• HPE 244: Coaching of Sport

  3.00 Credits

  Luzerne County Community College

  
  The purpose of this course is to allow the student to develop his or her own philosophy of coaching and to develop the skills necessary to be an efficient ethical teacher of young and old athletes. Topics of discussion will include coaching qualities, roles of the coach, the needs of various age groups, sports psychology, ethical considerations and scenarios, teaching skills, community involvement etc. The course will provide comprehensive insight to the job of coaching. (Spring semester only.)
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• HPE 246: Officiating of Sport

  3.00 Credits

  Luzerne County Community College

  
  This course is designed to provide special direction for physical education and recreation sports major students and prospective coaches. The course is also a guide for supervisors of school sports, community recreation programs, and individuals preparing to enter the sports officiating field. This course provides the opportunity to become PIAA certified in sports officiating upon successful completion of the state exam.
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• HPE 247: Fitness and Wellness

  1.00 Credits

  Luzerne County Community College

  
  This is a one hour lecture course designed to familiarize the student with the various aspects that make up their total fitness. Ex.: 1.) Cardiovascular, muscular strength and endurance, flexibility. 2.) Stress reduction. 3.) Weight control through proper nutrition and exercise. 4.) Health Affects of Alcohol and Tobacco.
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• HPE 248: Human Sexuality

  3.00 Credits

  Luzerne County Community College

  
  This course has been designed to present all aspects of sexuality, emphasizing that we are all sexual beings and that sexuality should be viewed in its totality - biological, spiritual, psychological and social-cultural dimensions.
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• HPE 249: Conditioning & Weight Training for Women

  1.00 Credits

  Luzerne County Community College

  
  In this course emphasis is on the design and implementation of individualized weight training programs to meet the specific muscular and cardiovascular fitness needs and interests of women.
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• HPE 263: Introduction to Nutrition

  3.00 Credits

  Luzerne County Community College

  
  This course is designed to introduce the student to college level, scientific principles of nutrition. It will focus on the major nutrients found in food including characteristics, functions and metabolism; interrelationships of nutrients; effects of inadequate and excessive intake; principles of energy metabolism; current challenges in the field. This course will build on basic knowledge anatomy, physiology, and familiarity with basic chemistry and math concepts are strongly advised. The nutrition principles will be applied to the student's dietary pattern via a semester long project.
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