Opportunity ID 18014
Degree Non Degree Program/Certificate
Language Requirement Not Required
Opportunity Type : Fully Funded
About this course
This introductory course will teach students the science of SARS-CoV-2, including the infectious period, the clinical presentation of COVID-19, and the evidence for how SARS-CoV-2 is transferred from person-to-person and the reason that contact tracing can be such an effective public health measure. Therefore, learners will learn about how contact tracing is done, including how to build rapport with cases, determine their contacts, and support both cases and their contacts to curb transmission in their communities.
Additionally, it will also look at several important ethical considerations around contact tracing, isolation, and quarantine. Lastly, the course will identify some of the most common obstacles to contact tracing efforts — along with strategies to tackle them.
Course developer: Johns Hopkins University
Course provider: Coursera
Learning mode: Self-paced
Subject: COVID-19 & Health
Duration: Approx. 5 hours to complete
Start date: As per your schedule
In this course you will learn how to:
- Explain the natural history of SARS-CoV-2, including the infectious period, the presentation of COVID-19, and evidence for how it is transmitted.
- Define a transmittable contact and timeline for public health intervention through contact tracing.
- Prove the utility of case investigation and contact tracing, identify common hurdles, and possible strategies to overcome them.
- Understand some ethical considerations around contact tracing, isolation and quarantine.
You can find the full course syllabus on the main page through the link below.
Skills you will gain
- Active Listening
- Public Health
- Contact Tracing
- Earn a certificate upon completion
- easily shareable_ you can share it elsewhere
- The world’s leading university offers this course
- Flexible deadline
- 100% online
How to apply?
Interested learners can apply for this course very easily just by completing an ‘enrolment’.