At Tri-County Career Center - Adult Center, we have courses that you can complete quickly and provide you with the opportunity to brush up on skills that you already have or to learn a new skill.
The Cardiopulmonary Resuscitation (CPR) and First Aid program is designed for anyone with limited or no medical training in need of CPR/First Aid certification. Students will learn single-rescuer and team basic life support skills for adults, children and infants. You will be trained to recognize life-threatening emergencies, perform proper first aid in an emergency, provide life-saving chest compressions, deliver appropriate ventilation and the proper use of an Automated External Defibrillator (AED). Contact the Adult Education office for information about the next course offering.
This 60-hour training is designed for all skill levels – from beginners to the more advanced welder. Our well-equipped lab and knowledgeable instructor will provide the environment necessary to prepare individuals for everything from art projects to hobby welding, including basic stick, mig, oxyfuel and plasma cutting. There is a possibility for the credential in AWS D1.1 Flat Qualification. Click here for more information.
This 40-hour course will train students in the various methods of splicing, terminating, testing and commissioning of fiber optic cable. After successfully completing this course students will have the skills necessary to become fiber optic technicians. Click here for more information.
The course will be taught by certified Defensive Tactics Instructors, Nate Atkins and Aaron Raymer, participants will learn a variety of fight ranges including, but not limited to, punching, striking, kicking, and grappling. Click here for more information.
The ServSafe® Food Manager Certification is a nationally accredited program that is designed for managers, chefs, restaurant owners, and others with supervisor responsibilities in the food industry. This 16 hour training course includes the ServSafe® certification exam, which is accredited by the American National Standards Institute (ANSI) and the Conference for Food Protection (CFP).