Table of Contents
Skills Center Benefits from Grand Opening Parties at Steakhouse
The new Surgical and Clinical Skills Center (SCSC) at The University of Texas Medical School at Houston was the beneficiary of two grand opening parties April 11 at Bob’s Steak & Chop House.
From left, Surgical and Clinical Skills Center Director Eric Reichman, M.D., and UT medical students David Stewart and Christopher Morgan talk with C. Thomas Caskey, M.D., director- and CEO-elect and chief operating officer of The Brown Foundation Institute of Molecular Medicine for the Prevention of Human Diseases, and SCSC employee Shadi Qaddoura.
Photo by Kim Coffman
More than 400 guests dined and visited with medical students, who demonstrated how they practice complicated procedures with simulators in a realistic setting. The experience will translate to better patient care as they move forward in their careers.
“There was a great deal of interest in how vital signs are monitored on the simulators and how a variety of programs are written to challenge and teach the students to handle medical emergencies,” said SCSC Director Eric Reichman, M.D., who is associate professor of emergency medicine.
Laerdal, the manufacturer, provided the patient simulators and a team to help guests experience how to learn from them.
Ed Toles and Dan Matheson, UT Austin alumni, and other investors in Bob’s Steak & Chop House, wanted to honor the Medical School on its 35th anniversary year and chose to feature the SCSC at the restaurant’s grand openings.
Previous story Next story