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CRMJ 2359 - Correctional Administration 3 credit(s)
Correctional Security Administration provides context of corrections history to goals and philosophies of correctional management using contemporary theory, research, and practice. It examines offender classifications, programs and services, the institutional environment and the functions and management of correctional staff. As required.
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CRMJ 2360♦ - Advanced Criminal Investigation 2 credit(s)
This course is designed to expand basic methods and concepts of CRMJ 1040 (Criminal Investigation) into specific types of crime common to East Tennessee law enforcement. Specialized Law Enforcement only. Prerequisite(s): CRMJ 1040 As required.
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CRMJ 2361 - Evidence Photography 3 credit(s)
A study of the photographic aspects used in criminal investigation with emphasis on types of cameras and lighting for purpose of recording evidence. As required.
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CRMJ 2362♦ - Defensive and Tactical Driving 3 or 4 credit(s)
The course is designed to instill in officers the knowledge and skills of vehicular defensive, tactical, and pursuit driving. The decision to engage, terminate, or use alternate methods of apprehension and the legality of each is emphasized. As required.
2 hours lecture/2 hours lab
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CRMJ 2363♦ - Basic Law Enforcement Procedures 2 or 3 credit(s)
This course is an introduction to common practices and procedures that are utilized by law enforcement professionals during the course of their career. As required.
0 hour lecture/2 hours lab
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CRMJ 2364 - Bloodstain Evidence 3 credit(s)
A study of bloodstains, bloodspatter, and bloodstain pattern. Focuses on surface texture, direction of travel of blood striking an object, determining the impact angle of blood, the origin of bloodspatter and an examination of a blood drop in a two-dimensional configuration. Other topics include the collection and preservation of bloodstain evidence. As required.
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CRMJ 2365 - Constitutional Rights of Prisoners 3 credit(s)
This course is an analysis of prisoners’ rights in light of new Supreme Court decisions. An explanation of proper procedures recently developed to comply with these decisions for the protection of the agency and the individual correctional officers is discussed. As required.
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CRMJ 2366 - Criminal Intelligence 3 credit(s)
This course focuses on the production of intelligence from the analysis of multiple and diverse sources of information. Topics include historical perspective, legality issues, a fundamental understanding of criminal intelligence analysis that includes the production of intelligence information in support of decision-making at the strategic, tactical, and operational levels of law enforcement. As required.
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CRMJ 2367 - Mental Health Aspects of Criminal Behavior 3 credit(s)
This course is a study of deviant behavior with emphasis on dealing with the mentally disturbed, sexual deviates, and drug addicts. It examines the role of the psychologist in criminal justice cases. As required.
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CRMJ 2371 - Intelligence Analysis and Security Management 3 credit(s)
This course examines intelligence analysis and its indispensable relationship to the security management of terrorist attacks, man-made disasters and natural disasters. It also explores vulnerabilities of our national defense and private sectors, as well as the threats posed to these institutions by terrorists, man-made disasters, and natural disasters. Students will discuss substantive issues regarding intelligence support of homeland security measures implemented by the United States and explore how the intelligence community operates. As required.
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CRMJ 2381 - Special Topics in Criminal Justice 3 credit(s)
This course provides an in-depth study of significant, relevant, and timely trends and issues in the field of Criminal Justice As required.
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CRMJ 2390♦ - Probation and Parole 3 credit(s)
A study of the supervision of offenders in the community, including history, philosophy, legal foundations, strategies, professional roles and contemporary models, programs, and services. As required.
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CRMJ 2394 - White Collar Crime 3 credit(s)
This course provides an introduction to white-collar crime and examines the various types of white-collar crimes that exist in society with an emphasis on causes, frequency, control, and social impact. As required.
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CRMJ 2395 - Corporate Security and Loss Prevention 3 credit(s)
The course focuses on issues related to corporate, private and industrial security functions, including strategic and operational management, risk management, contract security services, theft, fraud, waste and abuse investigations; management of emergencies, corporate espionage, and loss prevention. As required.
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CRMJ 2410♦ - Correctional Security Administration 3 credit(s)
A general overview of U.S. corrections, jails and prisons, institutional procedures. Correctional philosophies, practices and procedures will be covered. Current issues in corrections management such as ethical, legal, and social implications of corrections administration are discussed in detail. As required.
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CRMJ 2422♦ - Basic Firearms Education 4 credit(s)
A basic pistol and shotgun course for law enforcement students to train them in the use of weapons used in their profession. Students will qualify on pistol and shotgun courses per (POST) standards. Students will also train with simmunititions to sharpen their skills in preparation to join their departments. As required.
2 hours lecture/2 hours lab
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CRMJ 2601♦ - Basic Law Enforcement I 1-6 credit(s)
This transition course is designed for law enforcement graduates from Tennessee state-approved academies to earn college credit. This course is designed to assess and evaluate the student’s knowledge and associated skills required in law enforcement and verify student learning outcomes have been met. The student will complete an independent study project relative to their field work experience and education with an emphasis on application of law enforcement concepts. As required.
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CRMJ 2602♦ - Basic Law Enforcement II 1-6 credit(s)
This transition course is designed for law enforcement graduates from Tennessee state-approved academies to earn college credit. This course is designed to assess and evaluate the student’s knowledge and associated skills required in law enforcement and verify student learning outcomes have been met. The student will complete an independent study project relative to their field work experience and education with an emphasis on application of law enforcement concepts. As required.
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CULA 1009♦ - Culinary Math Skills 1 credit(s)
The course will introduce the student to the importance of knowing how and why math equations are vital to the operation of a culinary facility. This course reviews basic addition, subtraction, multiplication, and division of whole numbers, fractions, and decimals; covers calculations with percent; presents the units of measure used in most professional kitchens in the United States; and offers simple methods of converting weight and volume measures. F-as needed, S-as needed
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CULA 1126♦ - Saucier 1 credit(s)
This course instructs students in basic sauce concepts and technical guidelines to produce high quality sauces. This course will include stocks, thickening agents, reductions, liaisons, purees, mother sauces, and compound derivations. Prerequisite(s): CULA 1320 Culinary I - Fundamentals S
2.5 hours laboratory
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CULA 1200♦ - Sanitation and Food Safety 2 credit(s)
This primer course is designed to educate all students to the sacred trust between food production facilities and the general public. It should prepare each student to successfully complete the National Restaurants Association’s ServSafe or similar certificate. F, S-as needed
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CULA 1231♦ - Introduction to Cake Decorating 2 credit(s)
This course teaches the methods of baking a cake and step-by-step decorating techniques. Students learn to make and color icings; create icing drop flowers, rosettes, shells, pompom flowers, leaves, shaggy mums and roses; and decorate cookies and cupcakes. Prerequisite(s): CULA 1200 Sanitation and Food Safety F, S-as needed
1 hour lecture / 2.5 hours laboratory
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CULA 1232♦ - Advanced Cake Decorating 2 credit(s)
In this advanced cake decorating course students build on previously acquired skills to make several different theme cakes and wedding cakes. Royal icing and fondant will be used to create lace designs, candies and fruit fillings. This course includes techniques for working with brides and tips on how to safely transport large wedding cakes. Prerequisite(s): CULA 1231 - Introduction to Cake Decorating with a minimum grade of “C” F, S-as needed
1 hour lecture / 2.5 hours laboratory
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CULA 1240♦ - Dining Room Service 2 credit(s)
An exploration of table service principles and skills with an emphasis on customer service in a restaurant. The focus will be placed on guest relations, professional communications, order-taking in an à la carte environment, service sequence, point-of-sale systems, cash handling, beginning merchandising, table skills, and dining room preparation. Students will study and engage in critical-thinking topics that are relevant to providing high-quality formal table service and customer service. F, S
1 hour lecture / 2.5 hours laboratory
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CULA 1305♦ - Nutrition for Culinary Arts 3 credit(s)
This is an introduction to the basic nutritional principles and guidelines. Topics include nutrients, carbohydrates, lipids, proteins, minerals and vitamins. Students plan meals and menus based on the above principles using nutritional guidelines as the primary basis. F, S-as needed
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CULA 1310♦ - Fundamentals of Baking 3 credit(s)
Fundamentals of baking is an introduction to the basic principles of baking including formula procedures, properties of baking ingredients, and functions and proper use of bakery equipment. Students will present yeast breads and rolls, pies, cakes, icings, basic pastry dough, and cookies using proper mixing methods and ingredients. Prerequisite(s): CULA 1200 - Sanitation and Food Safety F, S
1 hour lecture / 4.5 hours laborabory
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CULA 1320♦ - Culinary I - Fundamentals 3 credit(s)
This is the introductory food production class for culinary students. Topics include the theories and methods of cooking, vocabulary, and the development of safe and sanitary kitchen practices. Production items will include vegetable and starch preparation, stocks, sauces and soups, poultry and egg cookery. Prerequisite(s): CULA 1200 - Sanitation and Food Safety F, S
1 hour lecture / 4.5 hours laborabory
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CULA 1321♦ - Advanced Baking and Pastry Skills 3 credit(s)
Bakery Skills are polished as students learn more difficult baking, pastry and dessert techniques. The production of high skill, high quality finished products are emphasized with special attention to chocolate work, plate presentation, cold and hot preparations and appearance. Soufflés, dessert sauces, flavorful and creative designs exemplify this course. Prerequisite(s): CULA 1200 - Sanitation and Food Safety, CULA 1310 Fundamentals of Baking F, S
1 hour lecture / 4.5 hours laborabory
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CULA 1321♦ - Advanced Baking and Pastry Skills 3 credit(s)
Bakery Skills are polished as students learn more difficult baking, pastry and dessert techniques. The production of high skill, high quality finished products are emphasized with special attention to chocolate work, plate presentation, cold and hot preparations and appearance. Soufflés, dessert sauces, flavorful and creative designs exemplify this course. Prerequisite(s): CULA 1200 - Sanitation and Food Safety, CULA 1310 Fundamentals of Baking F, S
1 hour lecture / 4.5 hours laborabory
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CULA 1325♦ - Culinary II - Fabrication 3 credit(s)
This course will introduce the principles of identifying, receiving, fabricating and storing vegetables, fruits, herbs, nuts, grains, dry goods, prepared goods, dairy products, spices. Students will then explore the subject of meats, poultry, seafood and their application in foodservice operations. Prerequisite(s): CULA 1320 - Culinary I - Fundamentals F, S
1 hour lecture / 4.5 hours laborabory
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CULA 1330♦ - Garde Manger 3 credit(s)
This course provides students with skills and knowledge of the organization, equipment and responsibilities of the “cold kitchen”. Students are introduced to and prepare cold hors d’oeuvres, sandwiches, salads, as well as basic charcuterie items while focusing on the total utilization of the product. Reception foods and buffet arrangements are introduced. Prerequisite(s): CULA 1325 Culinary II - Fabrication S
1 hour lecture / 4.5 hours laborabory
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CULA 2180, 2280, 2380 - Culinary Internship 1, 2, or 3 credit(s)
This course is a supervised work experience in the culinary field requiring a minimum number of work hours. Work activities can range from entry-level to professional cooking. Individual conference with the intern director are arranged instead of class attendance. Prerequisite(s): Permission of the instructor; permission of Internship Director required. F, S, Su
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CULA 2320♦ - Quantity Foods 3 credit(s)
This course is designed to build knowledge and experience in quantity food production in a foodservice operation. Basic principles of foodservice management and their application to volume food production, menu development, food safety, procurement, kitchen equipment, customer service, marketing, and finance will be covered during the semester. Prerequisite(s): CULA 1325 Culinary II - Fabrication, CULA 1330 Garde Manger S
1 hour lecture / 4.5 hours laborabory
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CULA 2331♦ - Cooking for Special Diets 3 credit(s)
This course introduces students to the basics of product selection and cooking techniques appropriate for a variety of special needs or food allergy diets. Food preparation and planning menus for food allergies, food intolerances and diabetic cooking methods and ingredient choices and/or substitutions are taught in this class. Prerequisite(s): CULA 1325 Culinary II - Fabrication S
1 hour lecture / 4.5 hours laborabory
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CULA 2341♦ - Artisan and Specialty Breads 3 credit(s)
This course provides an advanced study in the art of bread making. Topics include relevant formulas and techniques associated with naturally leavened loaves, hearth breads, focaccia, flat breads, quick breads and other breads utilizing a variety of grains. The student will be taught the steps to produce artisan and specialty breads that meet or exceed the expectations of the customer. Prerequisite(s): CULA 1310 Fundamentals of Baking F, S-as needed
1 hour lecture / 4.5 hours laborabory
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CULA 2342♦ - European Cakes and Tortes 3 credit(s)
The course will introduce the student to a wide variety of classical and modern cakes suitable for restaurant, retail shops and large-scale production. Emphasis is placed on advanced techniques of mixing, filling, glazing and icing. In this course students will prepare a variety of cakes/tortes, including Dobos, Sacher, and Linzer tortes and Black Forest cake. Prerequisite(s): CULA 1321 Advanced Baking and Pastry F, S-as needed
1 hour lecture / 4.5 hours laborabory
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CULA 2350♦ - Professional Catering 3 credit(s)
This course examines the requirements to start and operate a catering company. Topics of discussion include kitchen equipment, regulations, operations and business planning. Prerequisite(s): CULA 1325 Culinary II - Fabrication, CULA 1330 Garde Manger F
1 hour lecture / 4.5 hours laborabory
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CULA 2351♦ - Plated Desserts and Presentations 3 credit(s)
The essential elements of plated desserts are taught in detail. The students are taught to strive for a well-balanced presentation. The course emphasizes the importance of the required time and patience for yielding breathtaking results. Students are exposed to methods of production that result in dramatic presentations in quantity. Prerequisite(s): CULA 1321 Advanced Baking and Pastry F
1 hour lecture / 4.5 hours laborabory
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CULA 2352♦ - Hot and Cold Desserts 3 credit(s)
This course covers the principles and techniques of sorbets and ice creams, soufflés, cobblers, crisps and strudel dough products. Topics include baked Alaska, bombes, sherbets, crepes, and hot and cold soufflés. Students will prepare hot and cold desserts with suitable sauces and garnishes. Prerequisite(s): CULA 1321 Advanced Baking and Pastry S
1 hour lecture / 4.5 hours laborabory
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CULA 2361♦ - Retail Bakery Management 3 credit(s)
This course introduces the student to the application of baking and pastry arts production techniques in a wholesale and/or retail setting. Students are introduced to the theory of merchandising baked goods for bakeries as well as formula standardization and conversion, production planning, purchasing, costing and “price for profit”. Students will hone their skills, learn new formulas and create desserts while practicing techniques, methods and procedures used to develop consistent quality products. This is the capstone class for the AAS degree in Baking and Pastry. Prerequisite(s): CULA 1321 Advanced Baking and Pastry, CULA 2341 Artisan and Specialty Breads, CULA 1232 Advanced Cake Decorating F, S-as needed
6 hours laboratory
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CULA 2363♦ - Bistro 3 credit(s)
Students will gain experience in a production environment, preparing daily meals for a bistro. The primary focus is on speed, quantity production, quality out-put, and teamwork. Students will rotate responsibilities within the kitchen and dining room. Menu planning, ingredient requisitioning, and production cost will be required in weekly meal preparation. Students will also perform menu forecasting to track sales and improve bistro offerings and cost savings. This class is the capstone class for AAS Culinary degree in Hot Foods. Prerequisite(s): CULA 1325 - Culinary II - Fabrication, CULA 1330 - Garde Manger, CULA 2376 - International Foods. F, S
6 hours laboratory
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CULA 2375♦ - Purchasing and Cost Control 3 credit(s)
This course is intended to provide student with the methodologies and tools to control food, beverage, labor and other cost within a hospitality business. Hospitality principles are also explored. This course regularly uses basic mathematics. S, Su-as needed
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CULA 2376♦ - International Foods 3 credit(s)
International Foods will expose students to some of the diversity of culture and foods of many countries around the world including regions of the United States. Classroom assignments cooking demonstrations, guest speakers, and cooking labs will allow students to have a taste of the world. Prerequisite(s): CULA 1325 Culinary II - Fabrication F
1 hour lecture / 4.5 hours laborabory
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CULN 1400 - Introduction to the Personal Chef Career 1 credit(s)
Introduction to the responsibilities of a personal chef and the personal characteristics necessary to become a personal chef. As required
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CULN 1410♦ - Sanitation and Safety for Personal Chefs 1 credit(s)
Covers codes and health concerns that are necessary to operate a successful personal chef business. The National Food Safety Professionals Association certified examination will be given at the conclusion of the class and a certificate will be awarded to each student who passes the examination. As required
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CULN 1420♦ - Personal Chef Production 2 credit(s)
A hands-on cooking course which includes terminology, basic knife skills, sauce skills, and basic cooking procedures. Emphasis will be placed on preparing full meals. Recipe testing procedures will be included to allow students to develop recipes which can be utilized in their own businesses. As required
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CULN 1490♦ - Personal Chef Internship 1 credit(s)
This course will allow students to practice what they have learned in all personal chef courses. Students will be given a chance to design a menu, shop for the ingredients, and prepare the menu for a family. As required
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CULN 2990♦ - Special Problems in Culinary Arts A 1-6 credit(s)
Special topics and projects in culinary arts. As required
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CULN 2991♦ - Special Problems in Culinary Arts B 1 credit(s)
Special topics and projects in culinary arts.
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CULN 2992♦ - Special Problems in Culinary Arts C 1 credit(s)
Special topics and projects in culinary arts.
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DANC 1030♦ - Introduction to Dance 3 credit(s)
A survey of dance from primitive to the present with emphasis on understanding and appreciating the physical and aesthetical nature of the art form.
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DANC 1530♦ - Ballet I 2 credit(s)
Instruction and practice in elementary classical ballet techniques. May be repeated. Maximum 4 hours. Equivalent to PHED 1530
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DANC 1535♦ - Ballet II 2 credit(s)
Instruction and practice in intermediate classical ballet techniques. May be repeated. Maximum 4 hours. Equivalent to PHED 1535
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DANC 1540♦ - Jazz 1 2 credit(s)
Instruction and practice in elementary classical jazz techniques. May be repeated. Maximum 4 hours. Equivalent to PHED 1540
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DANC 1545♦ - Jazz II 2 credit(s)
Instruction and practice in intermediate classical jazz techniques. May be repeated. Maximum 4 hours. Equivalent to PHED 1545
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DANC 1550♦ - Modern Dance I 2 credit(s)
Instruction and practice in elementary classical modern dance techniques. May be repeated. Maximum 4 hours. Equivalent to PHED 1550
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DANC 1555♦ - Modern Dance II 2 credit(s)
Instruction and practice in intermediate classical modern dance techniques. May be repeated. Maximum 4 hours. Equivalent to PHED 1555
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DANC 1560♦ - Tap Dance I 2 credit(s)
Instruction and practice in elementary classical tap dance techniques. May be repeated. Maximum 4 hours. Equivalent to PHED 1560
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DANC 1565♦ - Tap Dance II 2 credit(s)
Instruction and practice in intermediate classical tap dance techniques. May be repeated. Maximum 4 hours. Equivalent to PHED 1565
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DANC 1570♦ - Clogging 2 credit(s)
Instruction and practice in elementary classical clogging techniques. May be repeated. Maximum 4 hours. Equivalent to PHED 1570
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DANC 2010♦ - Dance for the Theatre 3 credit(s)
Techniques of dance for musical, comedy, opera, television, style, and choreography for these forms. Prerequisite(s): DANC 1535, 1545, 1555, 1565 or equivalent
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DANC 2020♦ - Choreography 3 credit(s)
Explanation of movement technique sequences, and choreographic forms. Basic elements of notation. Prerequisite(s): DANC 1550, 1555, 2010
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DANC 2500♦ - Dance Production 1 credit(s)
Supervised production work and practical exercises in all aspects of dance relating to the mounting of a performance for presentation. Course may be repeated for credit.
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DANC 2990♦ - Dance Problems 1-3 credit(s)
A course featuring in-depth study in the field of dance. The course may be repeated for credit provided the theme is not repeated. Prerequisite(s): Prior approval of instructor is required
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ECED 1310♦ - Introduction to Early Childhood Education 3 credit(s)
Introduction to Early Childhood Education is an introduction to the early childhood education profession, including an emphasis on professionalism and developmentally appropriate practice. This course also includes an overview of history of early education, theoretical program models, different types of early childhood programs, community resources, professional organizations, and contemporary trends and issues in programs for children ages birth through eight. Field experience required. Pre/Corequisite(s): MDTR 1010 F
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ECED 2186 - Special Topics in Early Childhood Education 1-3 credit(s)
The study of programs, trends, and issues in the field of Early Childhood Education. As required.
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ECED 2310♦ - Safe, Healthy Learning Environments 3 credit(s)
Safe, Healthy Learning Environments is a study of the basic principles and practices of safety, health, and nutrition as they relate to the early childhood setting, home, and community for children ages birth through eight. Also included is a study of principles of creating appropriate learning environments for young children. Field experience required. F, S
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ECED 2312♦ - Administration of Early Childhood Programs 3 credit(s)
Administration of Early Childhood Programs is a study of organizational and administrative practices applicable to programs serving children ages birth through eight. Topics of particular consideration include leadership, enrollment, public relations, staff-management, financial management, facilities, regulations, family relations, and program development. As required.
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ECED 2315♦ - Early Childhood Curriculum 3 credit(s)
Early Childhood Curriculum is a study of developmentally appropriate practices and the teacher’s role in supporting development of children ages birth through eight. Also included is an emphasis on curriculum planning including goals, environment, and roles of teachers and of families, materials, and settings. Field experience required. F, S
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ECED 2320♦ - Infant, Toddler, Child Development 3 credit(s)
Infant, Toddler, Child Development is a study of the physical, cognitive, social, and emotional aspects of young children and their application to the care, guidance, and development of children from birth through eight. Field experience required. S
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ECED 2330♦ - Infant and Toddler Care 3 credit(s)
Infant and Toddler Care is a study of the care and education of infants and toddlers ages birth to three in group settings (i.e. childcare centers, family childcare homes, Early Head Start, etc.). Topics includes rationales and strategies for supporting the whole child including cognitive, language, social-emotional, and physical development in a safe, responsive environment. The course emphasizes relationship-based care and education with special attention to the unique environmental aspects of programs for the child under three. Field experience required. As required.
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ECED 2335 - Initial Practicum 3 credit(s)
Initial Practicum is a supervised practicum which includes a minimum of 30 clock hours in instruction and 45 clock hours in a clinical site approved by the department (accredited agency, 3-Star, or department-approved site). These hours may be completed in the student’s employment site with department approval. The course includes a study of the physical and human qualities that combine to create an environment that is safe and healthy and that promotes optimum learning for young children ages birth through eight. Any field experience requires proof of personal liability coverage. F, S
1 hour lecture / 3 hours clinical
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ECED 2340♦ - Family Dynamics and Community Involvement 3 credit(s)
Family Dynamics and Community Involvement is a study of the role of the family and community in the physical, cognitive, social and emotional growth of the child ages birth through eight. Topics include the benefits of, and strategies for, developing positive, reciprocal relationships with families in an early childhood setting. Field experience required. F, S
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ECED 2360♦ - Development of Exceptional Children 3 credit(s)
Development of Exceptional Children explores practices that early childhood professionals can apply to develop a more inclusive and accessible environment for children ages birth though eight. It provides students with skills to include children of all abilities through appropriate arrangement of the environment. The course includes strategies for developing strong relationships with families and other community agencies. Field experience required. F, S
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ECED 2365 - Final Practicum 3 credit(s)
Final Practicum is a supervised clinical experience with a minimum of 15 clock hours in instruction and 90 clock hours in a clinical site approved by the department (accredited agency, 3-star or department-approved site). Up to 45 hours may be completed in the student’s employment site with department approval. Focuses on the student’s demonstration of competencies that produce positive developmental outcomes for young children ages birth through eight. Prerequisite(s): ECED 2335. This should be one of the last courses taken in the ECED program. Any field experience requires proof of personal liability coverage. As required.
1 hour lecture / 2 hours laboratory
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ECED 2370♦ - Developmental Assessment 3 credit(s)
Developmental Assessment covers assessment for children from ages birth through eight. Both formal and informal instruments will be discussed, emphasizing tools that can be effectively used by teachers of young children. Considerations in choosing, administering, and reporting results of assessments are also addressed. Field experience required. As required.
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ECED 2375 - Social-Emotional Development 3 credit(s)
This course addresses promotion, prevention, and intervention strategies related to young children’s social-emotional development and challenging behavior. The course is built around the Teaching Pyramid (Fox, Dunlap, Hemmeter, Joseph & Strain, 2003), which is a framework for understanding effective practices related to supporting young children’s social-emotional development and addressing challenging behavior. The model includes a focuses on building relationships with children, families, and colleagues. The course also stressed designing environments that support young children’s social-emotional competence, developing strategies for teaching social skills, and promoting emotional development. It includes a systematic approach for addressing challenging behavior when it is persistent and not responsive to developmentally appropriate guidance procedures. As required.
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ECED 2380♦ - Language and Literacy in Early Childhood 3 credit(s)
Language and Literacy in Early Childhood focuses on research-based principles and practices for providing young children ages birth through eight with a strong foundation in language and literacy, using a developmentally appropriate approach. Field experience required. As required.
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ECED 2385♦ - Math and Science in Early Childhood 3 credit(s)
Math and Science in Early Childhood is a course covering the standards, principles, and practices in teaching mathematics and science to young children ages birth through eight. The course emphasizes developing an integrated math and science curriculum that includes appropriate content, processes, environment and materials, and child-centered choices. Field experience required. As required.
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ECED 2390♦ - Creative Development 3 credit(s)
Creative Development provides strategies for promoting creative development of the young child ages birth through eight. Topics include understanding the concept of creativity: what it is, why it is important, and how the development of creativity relates to art, music, movement, and drama. Field experience required. As required
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ECON 2010♦ - Macroeconomics 3 credit(s)
Macroeconomic analysis includes national income accounting, employment theory, price determination, money and banking, monetary and fiscal policy, deficits, and international economics. Microeconomic analysis includes supply and demand, theory of consumer behavior, costs of production, firm behavior and market models. F, S, Su
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ECON 2020♦ - Microeconomics 3 credit(s)
Microeconomics is the study of firms, industries, and consumers to include the following topics: supply and demand, elasticity of demand and supply, production and cost theory, market structure, and consumer choice theory. Prerequisite(s): ECON 2010 F, S, Su
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ECON 2110♦ - Principles of Economics I 4 credit(s)
Macroeconomic analysis includes national income accounting, employment theory, price determination, money and banking, monetary and fiscal policy, deficits, and international economics. Microeconomic analysis includes supply and demand, theory of consumer behavior, costs of production, firm behavior and market models. As required.
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ECON 2120♦ - Principles of Economics II 2 credit(s)
A continuation of ECON 2010. Emphasis is on practical applications, current economic problems, economic growth models, and international trade. Prerequisite(s): ECON 2110 As required.
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ECON 2210♦ - Business Statistical Applications 3 credit(s)
A statistics course that includes the study of descriptive statistics, probability and probability distributions, confidence intervals, hypothesis tests, correlation and regression, simple index numbers, tests for independence, and an introduction to time series and process control. Applications will be business oriented. Students cannot receive credit for both MATH 2050 and ECON 2210 and should consult their advisor for correct course prefix. Prerequisite(s): MATH 1830 or MATH 1910 or permission of instructor. F, S
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EDUC 1010♦ - The Freshman Experience 1 credit(s)
Introduction to college opportunities, procedures, resources and services. Topics include personal enhancement and development, improving academic skills, career possibilities, information about the college, and other success related topics. F, S
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EDUC 1030♦ - The College Experience 3 credit(s)
This course is designed to empower the student as he/she attempts to set and maintain realistic personal and educational goals. Emphasis is on developing reading, writing, math, and other effective learning strategies. Other topics include exploration of learning styles and diversity on a college campus, development of critical thinking skills, and introduction to campus resources and use of technology. F, S, Su
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EDUC 1130♦ - Drivers Education: Defensive and Tactical Driving 3 credit(s)
This course is designed to instill in students the knowledge and skill of vehicular defensive driving. The decisions needed to drive defensively and legality issues of driving are emphasized.
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EDUC 2010♦ - Psychology of Human Development for Teachers 3 credit(s)
Understanding and application of the psychology of human development to the teaching and learning process in educational settings. There is a significant outside of class time service-learning component to this class. Any field experience requires proof of personal liability coverage and a criminal background check. F, S
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EDUC 2100♦ - Orientation to the Profession of Education 1 credit(s)
This course will provide the student interested in the teaching profession with a survey of the opportunities, problems, and realities of teaching. Students will learn about the obligations and responsibilities inherent in teaching. Current topics will be analyzed and discussed. Any field experience requires proof of personal liability coverage. This course is specifically designed for the student who intends to enroll in the Professional Education Core at East Tennessee State University. Other education students may also enroll. As required.
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EDUC 2110♦ - Career Planning for the 21st Century 1 credit(s)
This course examines the nature of careers and the education-work system in which careers unfold. The course introduces the concept of careers as work-related positions, including all jobs and all training and honorary positions stemming from or leading to those jobs. Highlights of the job market outlook are presented. A key component of the course will be the initial development of a pre-professional portfolio. This course is offered in the spring semester only, and is available to students who have completed at least 24 hours. As required.
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EDUC 2300♦ - Introduction to Education 3 credit(s)
Survey of historical, sociological, philosophical, and legal foundations of American education, with an overview of school in America, the role and responsibility of the teacher, and an introduction to instructional technology principles. The course combines classroom discussion with field study as a means to analyze the teaching profession. There is a significant outside of class time service-learning component to this class. Any field experience requires proof of personal liability coverage and a criminal background check.
Prerequisite(s): ACT composite of 22 or successful completion of PRAXIS CORE. F, S
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EDUC 2400♦ - Drivers Education: Vehicle Dynamics Awareness 3 credit(s)
This course is designed to acquaint students with the safe handling dynamics of automobiles which they regularly drive. Students must demonstrate safe practical skills while operating an automobile at various speeds, execute safe skid control techniques, and low speed precision skill maneuvers as they pertain to daily vehicle operations.
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EDUC 2450♦ - Drivers Education: Advanced Technical Driving 3 credit(s)
This course is designed to prepare drivers with the tactical knowledge and practical skills to execute advanced vehicle maneuvers. Also, this course can prepare drivers to plan and evaluate instructor objectives, student outcomes, organize subject matter, and communicate those principles as they pertain to public sector driving training.
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EDUC 2810♦ - Honors Seminar: Leadership Development 3 credit(s)
This course has as its focus the development of leadership ability. The course provides a basic understanding of leadership and group dynamics theory and assists the student in developing a personal philosophy of leadership, an awareness of the oral and ethical responsibilities of leadership, and an awareness of one’s own ability and style of leadership; it provides the opportunity to develop essential leadership skills through study and observation of the application of these skills. The course encourages participants to develop their leadership potential and to engage in productive leadership behavior. As required.
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EDUC 2818♦ - Honors Program Seminar 1-3 credit(s)
This course will provide support to the student that is a part of the Walters State Honors Program. Through this course, honors program students will experience a number of topics to include but not be limited to his or her leadership style and potential, continued career exploration, speakers on honors topics, field trips to exhibits in support of the honors program, and a service learning experience. Admittance into this course will be based upon acceptance into the Walters State Honors Program with consent of the instructor. As required.
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EDUC 2910♦ - Field Study in Education 3 credit(s)
This course builds on observation techniques and is designed to expose students to the field of teaching. It is a pre-practicum experience including classroom observation, attendance of school board meetings, lesson plans, etc. Due to the laboratory nature of this course, final evaluation will be recognized by a grade of Pass (P) or Fail (F). Prerequisite(s): This course requires a 45-hour field observation component. Class meeting times are adjusted to accommodate for this field component. Any field experience requires proof of personal liability coverage. As required.
1 hours lecture / 3 hours laboratory
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EDUC 2990♦ - Problems in Education 1-3 credit(s)
Designed for the study of special problems and/or current topics in the field of education. May also be used for preparation for the ACT. As required.
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EMRC 1010 - Emergency Medical Responder 4 credit(s)
This initial training course in the art of pre-hospital emergency medical care follows the guidelines set by the National Scope of Practice Model and an institutional required Clinical Practicum. Successful completion enables the student to sit for the certification examination given by the Tennessee Health, Emergency Medical Services. Emergency Medical Responders are individuals trained to assess patients, provide emergency care, and when necessary, move patients without causing injury. CPR training and certification is included in the course. F, S, Su
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EMSA 1111 - Advanced EMT Clinical 1 credit(s)
The Advanced EMT Clinical is one of two course designed to allow the student to meet all psychomotor and affective objectives for the clinical requirements of an Advanced Emergency Medical Technician program and build upon the concepts and knowledge gained during and/or concurrent courses. The outcomes presented in EMSA 1111 and EMSA 1112 may be taught in a coterminous format or in a two-semester format. Prerequisite(s): Admission to the program. Corequisite(s): EMSA 1501 and EMSA 1201. As required.
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