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CRMJ 2170 - Advanced Tactical Driving 2 credit(s)
This course is designed to prepare officers with the tactical knowledge and practical skills to execute advanced vehicle maneuvers as they pertain to law enforcement operations relating to response to critical incidents and pursuit situations. Officers will become acquainted with alternate solutions to apprehensions and discuss the liability associated with these types of situations. Defensive and Tactical Driving. Specialized Law Enforcement only. Prerequisite(s): Student must have completed CRJT 1130 F, S, Su
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CRMJ 2180 - Driver Instructor Training Program 2 credit(s)
This course is designed to prepare officers to plan and evaluate instructional objectives and student outcomes, organize subject matter, and communicate these principles as they pertain to public safety, and private sector driver training. Prerequisite: Student must have completed CRJT 1130 Defensive and Tactical Driving. Specialized Law Enforcement only. F, S, Su
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CRMJ 2190 - Emergency Dispatcher 3 credit(s)
A public safety communications course designed for telecommunicators who receive public calls for emergency service over 911 or traditional seven-digit lines and the radio dispatchers who send police, fire or medical assistance. Course not designed for transfer. F, S, Su
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CRMJ 2200 - Public Safety Professional Development 1-2 credit(s)
This course is designed with the flexibility to stimulate discussion and to expose the student to contemporary issues and related solutions regarding public safety problems. The course uses current electronic and written media information as resource material. F, S, Su
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CRMJ 2210 - Research in Criminal Justice 3 credit(s)
A course to teach research methods/techniques in the criminal justice area and to build criminal justice research projects. F, S, Su
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CRMJ 2220 - Police Administration and Organization 3 credit(s)
A study of organizational behavior and administrative techniques from a system perspective with a practical approach. F, S, Su
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CRMJ 2230 - Law Enforcement Instructor Development 2 credit(s)
This course is designed to prepare officers to plan and evaluate instructional objectives, organize subject matter, and communicate these principals to the classroom so that students understand and absorb the subject matter presented. Course not designed for transfer. Specialized Law Enforcement only. F, S, Su
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CRMJ 2240 - Dignitary Protection 2 credit(s)
This course provides instruction on developing and implementing a dignitary security protection plan or participating as a member of a protection detail. Curriculum addresses such issues as: identifying threats; organizing and operating a motorcade; providing in-transit and site security; and identifying individual team member responsibilities. Instruction includes both classroom lecture and field exercises. Students will plan, conduct and participate in a mock dignitary protection detail at the conclusion of the course. F, S, Su
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CRMJ 2250 - Community Policing 3 credit(s)
This course focuses on community policing in regard to the police responsibility and working relationships with the community, churches, schools, civic organizations, youth and juvenile population, and the minority groups. F, S, Su
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CRMJ 2260 - Hazardous Devices Mitigation 2 credit(s)
This will be an officers’ safety course to familiarize the participants with hazardous devices and booby traps that may be encountered on patrol, during a law enforcement career. Specialized Law Enforcement only. F, S, Su
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CRMJ 2270 - Fire and Arson Investigation 3 credit(s)
This course is designed to instill in the investigator a working knowledge of the elementary chemistry of combustion, the nature and behavior of fire, combustion properties of liquid, gaseous, and solid fuels. The sources of ignition in structure fires, and fires of grassland, timber lands, automobile and ship fires, fire ignition sources such as electrical, chemical, lightning, spontaneous combustion, and their effects on wood, cloth, or petrol, as a source of ignition. Arson law and elements of proof. Specialized Law Enforcement only. F, S, Su
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CRMJ 2280 - Firearms Instructor Training Program 2 credit(s)
This course is designed to develop departmental firearms instructors that meet P.O.S.T. certification. Special emphasis will be placed upon the proper shooting techniques and care of weapons carried on a daily basis by officers working in the field. Course not designed for transfer. Specialized Law Enforcement only. F, S, Su
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CRMJ 2290 - Child Sexual Abuse Investigation 3 credit(s)
The role of the police investigator working complaints of child sexual abuse and child neglect and assisting in the prosecution of these offenses in both civil and criminal court. F, S, Su
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CRMJ 2310 - Investigative Report Writing 3 credit(s)
Theory of and practice in the writing of technical letters and reports for public safety students. Topics include: how to structure writing and technical aids, such as graphics, diagrams, statistics, and illustrations for various job requirements. Students will receive experience in writing for their particular technical field. Specialized Law Enforcement only. F, S, Su
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CRMJ 2320 - Elementary Ethics for Law Enforcement 3 credit(s)
This course provides the law enforcement officer with a perspective on ethics as related to proper decision making in ethical dilemma situations that are often found in law enforcement. Included will be the tools to deal with real world ethical issues that officers are likely to face on the street. F, S, Su
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CRMJ 2330 - Forensics 3 credit(s)
This class will take the instruction given in the basic crime scene class and expand on that information. There will be technical up-dates as well as a lot of hands-on practical exercises. F, S, Su
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CRMJ 2340 - Probation and Parole 3 credit(s)
A study of the functions and duties of a probation and/or parole officer including the short and long range effects of probation and parole on convicted offenders. F, S, Su
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CRMJ 2350 - Drug Identification and Effects 3 credit(s)
This course will familiarize law enforcement officers with illegal drug identification, apprehension of offenders, legal options, case reports, and prosecution of violators. Specialized Law Enforcement only. F, S, Su
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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 F, S, Su
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CRMJ 2370 - Criminology 3 credit(s)
This course introduces students to the basic theories and theorists of criminology. Emphasis will be placed throughout the course on predominant criminological theories and theorists as well as their significant contributions to the study of crime and offenders. Criminology will also emphasize and investigate the causes and effects of crime, offenders, and society’s response to them. F, S, Su
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CRMJ 2380 - Victimology 3 credit(s)
This course introduces students to the central questions and research in the field of victimology beginning with a historical overview through contemporary thoughts and practices. It examines the role of victims in the criminal process, problems of adjustment to victimization, the complexities of victim/offender relationships, issues of victim compensation, restorative justice, victim’s rights, and future directions for victimology as a field of study. The course provides students with the tools necessary for critical evaluation and understanding of the often neglected role of the victim before, during and after the criminal event. F, S, Su
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CRMJ 2400 - Correctional Counseling 3 credit(s)
This course covers the basic concepts and theories used by the correctional employee during interviewing and counseling of offenders. Students will examine the process and effects of counseling. They will consider a variety of counseling settings, including prisons, jails, group homes, in-patient and outpatient treatment centers, and halfway houses, as places of rehabilitation and counseling. Students will explore diverse clients including juveniles and adults, men and women, and people from various cultures. F, S, Su
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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. F, S, Su
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CRMJ 2420 - Introduction to Cyber Security 3 credit(s)
Introduction to Cyber Security is designed to introduce the students to cyber security. The course will primarily focus on introduction to three core areas (technical aspects of security, organizational aspects of security, and legal aspects of security). Through examples of security problems in real life, this course will discuss fundamental ideas and concepts of information security. Additionally this course will assist in raising the level of knowledge and risks related to Information Technology and the common practices utilized to hijack this information. F, S, Su
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CRMJ 2910 - Basic Firearms Education 4 credit(s)
A basic pistol and shotgun course for law enforcement officers to train them in the use of weapons used in their profession. Officers will fire pistol and shotgun courses to qualify under (POST courses) standards. Officers will also train with simmunititions and a Firearms Training Simulator (FATS) to sharpen their skills in preparation to join their departments. BPRS, Specialized Law Enforcement only. F, S, Su
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CRMJ 2920 - Defensive and Tactical Driving 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. Course not designed for transfer. BPRS, Specialized Law Enforcement only. F, S, Su
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CRMJ 2930 - Physical Defense Tactics 4 credit(s)
This course is designed to prepare law enforcement officers to defend themselves while they are conducting their duties. The training will assist the officer in subduing and apprehending their subject with less than lethal force. Course not designed for transfer. BPRS, Specialized Law Enforcement only. F, S, Su
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CRMJ 2940 - Basic Law Enforcement Procedures 2 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. The course will cover ethics, criminal statutes that are most commonly enforced, interviewing techniques, criminal investigative techniques, duties and authorities, use of force and other current issues associated with law enforcement. F, S, Su
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CULN 1010 - Introduction to Culinary 1 credit(s)
This lecture class teaches students basic culinary technique, classifications, equipment identification and all rudimentary aspects of professional cooking. Lectures and demonstrations teach organization skills in the kitchen, work coordination, and knife skills. Discussion includes culinary history, food group identification, and raw and cooked food classifications. Topics also cover stock making, knife skills, and equipment operation.
Corequisite(s): CULN 2105, CULN 1210 F, S
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CULN 1210 - Culinary Math Skills 1 credit(s)
To introduce students to the importance of knowing how and why math equations are vital to the operation of a culinary facility. Culinary Math reviews basic addition, subtraction, multiplication, and division of whole numbers, fractions, and decimals; goes over calculations with percents; presents the units of measure used in most professional kitchens in the United States; and offers simple methods for converting weight and volume measures.
Corequisite(s): CULN 2105, CULN 1010 F, S
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CULN 1310 - Meat ID 1 credit(s)
To introduce students to the many factors that come into play when cooking meat, including determining which cut is best suited to the dish that is being prepared, having some knowledge of where the meat comes from, and deciding how it will be cooked. Lessons covered include what determines meat quality, how to prepare meat for cooking, marinades, brines, and what cooking method is best.
Pre/Corequisite(s): CULN 2310 F, S
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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 1510 - Catering 2 credit(s)
The class provides students with an understanding of catering concepts through demonstration and hands-on experience by completing various food functions. The course focuses on understanding the catering’s role within the hospitality industry and the various catering disciplines including topics such as contracts, checklists, legal considerations, staffing and training, food production, and sanitation. This course is project driven which requires significant hands-on participation. The events vary from black tie multi-course dinners for the community to BBQ lunches. Pre/Corequisite(s): CULN 2320, CULN 2550, CULN 2415 F
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CULN 2105 - Sanitation and Safety 1 credit(s)
ServSafe certification. Must earn certificate to continue on in the culinary program. This class offers students an introduction of proper sanitation techniques for the food service industry to include emphasis on food in receiving and storing, proper cooking and preparation, and storing methods. Topics also include food-borne illnesses, correct temperatures to prevent food contamination, and personal hygiene for the foodservice worker. Student must earn the ServSafe certification to continue in the culinary program. Pre/Corequisite(s): CULN 1010, CULN 1210 Formerly CULN 2100 F, S, Su
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CULN 2150 - Nutrition and Menu Planning 2 credit(s)
Basic nutritional principles and dietary requirements. The basic nutrients, carbohydrates, lipids, proteins, minerals and vitamins are covered. Menu planning, utilizing knowledge of nutrition and cost will be emphasized. Must pass the ManageFirst certification exam for Nutrition. F, S
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CULN 2180 - Culinary Externship 1 credit(s)
Students work in compensated positions in approved commercial food service and hospitality establishments. Students are responsible for securing an externship job and may seek assistance. Through a field externship experience, students will be able to apply acquired subject matter and career/professional skills in a real and practical situation. The main objective of the externship is to allow students the opportunity to observe and participate in the operation of successful businesses relating to their fields of study. The students will gain experience to enter the field upon graduation. Permission required.
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CULN 2210 - Dining Room and Banquet Management 3 credit(s)
The emphasis of this course is on the service aspects of a business that will distinguish an outstanding dining experience. It includes the history of dining room and banquet service, the proper techniques of service, sanitation requirements, and important merchandising concepts. Information about reservations, priority seating, and reservations systems is also included. Prerequisite(s): None F, S
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CULN 2310 - Culinary I: Basic Culinary Skills 3 credit(s)
The fundamental concepts, skills and techniques involved in basic cookery are covered in this course. Students will hone knife skills, special emphasis is given to the study of ingredients, cooking theories, butchery, and the preparation of stocks, broth glazes, and soups, thickening agents, the grand sauces, and emulsion sauces. Students will learn how and when to braise, roast, poach, fry, and sauté. The basics of vegetable cookery, starch cookery, meat and poultry are covered. Students must successfully pass a practical cooking examination covering a variety of cooking techniques. Prerequisite(s): CULN 1010, CULN 1210, CULN 2105 F, S
1 hour lecture / 4 hours laboratory
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CULN 2320 - Culinary II 3 credit(s)
A continuation of Culinary I with emphasis on Amercian regional cuisine. Addresses advanced culinary terminology and principles of menu planning for various types of facilities and service. Students will apply their skill in creating menus. Pre/Corequisite(s): CULN 2310 F, S
1 hour lecture / 4 hours laboratory
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CULN 2360 - Advanced Cuisines 3 credit(s)
Implementation of Culinary I and Culinary II skills in a production kitchen setting to include a variety of European and International cuisines. The course is designed to give students an introduction to and hands-on experience in cooking the major cuisines of the world with the exploration of the ingredients and seasonings used in the preparations of each cuisine. Prerequisite(s): CULN 2320 As required
1 hour lecture / 4 hours laboratory
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CULN 2400 - Bakery Skills 3 credit(s)
An introduction to the basic principles of baking including formula procedures, properties of baking ingredients, and function and proper use of equipment. Students will prepare breads, rolls, pies, quick breads, cakes, icings and puff pastries. Prerequisite(s): CULN, 2105, CULN 1010, CULN 1210 F, S
1 hour lecture / 4 hours laboratory
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CULN 2415 - Advanced Baking and Pastry Skills 2 credit(s)
Baking skills are polished as students learn more difficult baking, pastry and dessert techniques. Emphasis is placed on presentation, plating and appearance. The production of high skill, high quality finished products is emphasized with special attention to chocolate work, plate presentation, cold and hot preparations. Soufflés , caramelized sugar spirals and creative and flavorful designs exemplify this course. Prerequisite(s): CULN 2400 F, S
1 hour lecture / 4 hours laboratory
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CULN 2420 - 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, and other breads utilizing a variety of grains. The students will be taught the steps to produce artisan and specialty breads that meet or exceed the expectations of the consumer. Pre/Corequisite(s): CULN 2400 F
1 hour lecture / 4 hours laboratory
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CULN 2435 - Chocolate Skills 2 credit(s)
An intermediate course beginning with tempering and handling covertures. Spraying, cutting, and molding chocolate, with a focus on producing chocolates in an elegant manner will be covered. Filled, molded, and liquored chocolates will also be introduced. Pre/Corequisite(s): CULN 2415
1 hour lecture / 2 hours laboratory
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CULN 2440 - Art of Decorating Cakes 3 credit(s)
This course teaches the methods of icing cakes, all piping techniques, flower making and writing on cakes. Emphasis will be placed on fondant and gum paste techniques. In this class you will also learn how to make theme and specialty cakes all leading up to making a wedding cake. Prerequisite(s): CULN 2400 F, S
1 hour lecture / 4 hours laboratory
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CULN 2450 - Confection Artistry 3 credit(s)
This course introduces the principles and techniques of decorative sugar work and confectionary candy. Topics include nougat, marzipan modeling, pastillage, confection candy and a variety of sugar techniques. After this course students will know the techniques to prepare edible centerpieces and confections to enhance buffets and plate presentations. Prerequisite(s): CULN 2100, 2400, 2410
1 hour lecture / 4 hours laboratory
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CULN 2460 - 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 cakes/tortes, including Dobos, Sacher, and Linzer tortes and Black Forest cake. Prerequisite(s): CULN 2415
1 hour lecture / 4 hours laboratory
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CULN 2470 - Culinary Cafe and Bake Shop 1 credit(s)
Students will focus on speed, quality production, and teamwork. Hot Food students will take on different roles in the cafe operation producing lunch meals. Baking and Pastry students will be responsible for producing baked goods for the foodservice operation. Students will learn how to prepare menus, requisitions and to cost out production. Documentation approved by the culinary arts director must be on file prior to beginning the internship. Prerequisite(s): Permission of culinary instructor F, S
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CULN 2475 - Bistro Operations 3 credit(s)
Students will gain experience in a production environment, preparing daily meals for the school bistro. The primary focus is on speed, quantity production, quality output, and teamwork. Students will rotate responsibilities each week, shifting between hot foods and baked goods, as well as between all roles within the kitchen and dining room. Menu planning, ingredient requisitioning, and product costing will be required in order to prepare meals each week. Students will also perform menu forecasting to track sales and improve bistro offerings and cost savings.
Pre/Corequisite(s): CULN 2310 F, S
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CULN 2550 - Garde-Manger and Catering 3 credit(s)
Preparation of basic garnitures, gelatins, aspics, pates, forcemeats, cold soups, salads, and dressings are included in this course. Catering techniques such as large food production and buffet presentation. Off premise production, including tools and equipment used in Garde Manger, will also be discussed. Pre/Corequisite(s): CULN 2310 F
1 hour lecture / 4 hours laboratory
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CULN 2610 - International Cuisines 2 credit(s)
International cuisine from around the world, such as Spain, Italy, Asia, Greece and Mexico, will be emphasized. The course will deal with information about the geographic area and cooking techniques unique to the region.
Prerequisite(s): CULN 2320, CULN 2550, CULN 2620 F, S
1 hour lecture / 2 hours laboratory
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CULN 2620 - Classical French Cuisine 2 credit(s)
Implementation of Culinary I and Culinary II skills in a production kitchen setting with emphasis placed on the basic principles of classical cooking techniques. The course is designed to give students an introduction to the fundamental art of cookery refined by Escoffier.
Prerequisite(s): CULN 2320 and CULN 2550 F, S
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CULN 2710 - 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): CULN 2415, CULN 2435 As required
1 hour lecture / 4 hours laboratory
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CULN 2910 - Culinary Internship I 1 credit(s)
Culinary internship offers students the opportunities to learn from all areas of restaurant operations, catering events and menu development. Students participate in department inventory control and as class assistants in other culinary classes. Students can pursue internships in restaurants, catering companies, pastry shops, bakeries, resorts, food retail, non-commercial operations and a variety of many other food service businesses. Documentation approved by the culinary arts director must be on file prior to beginning the internship. Pre/Corequisite(s): Pre or corequisite: CULN 2100 F, S
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CULN 2920 - Culinary Arts Internship II 1 credit(s)
A continuation of CULN 2910 Culinary Arts Internship I Prerequisite(s): CULN 2910 F, S
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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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DSPM 0700 - Basic Mathematics 3 credit(s)
A pre-algebra course including problem solving with fractions, percents, proportions, integers, geometry, variables, simple linear equations, tables and graphs. Satisfactory completion of this course allows the student to exit to DSPM 0800 Elementary Algebra. This course constitutes the TBR required sequence based on placement. Calculators are required in all mathematics courses. Prerequisite(s): Admission is only by the college assessment and placement procedure F, S, Su
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DSPM 0800 - Elementary Algebra 3 credit(s)
This course extends the topics of DSPM 0700 and includes problem solving with algebraic expressions, and linear equations, inequalities, and functions. Satisfactory completion of this course allows the student to exit to DSPM 0850 Intermediate Algebra. This course constitutes the TBR required sequence based on placement. Calculators are required in all mathematics courses. Prerequisite(s): Admission is only by the college assessment and placement procedure or successful completion of DSPM 0700 Basic Mathematics F, S, Su
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DSPM 0850 - Intermediate Algebra 3 credit(s)
This course extends the topics of DSPM 0800 as well as problem solving with nonlinear functions including polynomials, quadratic, rational, and radical functions. Satisfactory completion of this course allows the student to exit to college-level mathematics. This course constitutes the TBR required sequence based on placement. Calculators are required in all mathematics courses. Prerequisite(s): Admission is only by the college assessment and placement procedure or successful completion of DSPM 0800 Elementary Algebra F, S, Su
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DSPM 0870 - Elementary/Intermediate Algebra 6 credit(s)
This course is a combination of DSPM 0800 and DSPM 0850 and covers the competencies and skills listed above for each of these courses. It provides an opportunity for completion of the requirements for DSPM 0800 and DSPM 0850 in the same semester. This course constitutes the TBR required sequence based on placement. Calculators are required in all mathematics courses. Prerequisite(s): Admission is only by the college assessment and placement procedures or successful completion of DSPM 0700 Basic Mathematics. Permission of the instructor is also required F, S
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DSPR 0700 - Basic Reading 3 credit(s)
Using vocabulary and readings designed for students placing below tenth grade reading level, this course addresses these reading skills: to understand vocabulary in context, recognize main ideas, detect supporting details, identify the main idea or central point, use transitions and development patterns for reading comprehension, distinguish between facts and opinions, make logical inferences, recognize the author’s purpose and tone, and understand the components of an argument. The course requires a substantial amount of reading to accomplish these objectives. This course constitutes the TBR required sequences based on placement. This course adds 3 credit hours to the graduation requirements for students enrolled. DSPR 0700 ESL is designed for students whose native language is not English. Listening and speaking will be stressed. Prerequisite(s): Admission and exit is by college assessment procedure only F, S, Su
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DSPR 0800 - Developmental Reading 3 credit(s)
Using vocabulary and readings designed for students placing above tenth grade reading level but below college level, this course addresses these reading skills: to understand vocabulary in context, recognize main ideas, detect supporting details, identify the main idea or central point, use transitions and development patterns for reading comprehension, distinguish between facts and opinions, make logical inferences, recognize the author’s purpose and tone, and understand the components of an argument. The course requires a substantial amount of writing to accomplish these objectives. This course constitutes the TBR required sequences based on placement. This course adds 3 credit hours to the graduation requirements for students enrolled. DSPR 0800 ESL is designed for students whose native language is not English. Listening and speaking will be stressed. Prerequisite(s): Admission and exit is by the college assessment procedure or successful completion of DSPR 0700, Basic Reading only F, S, Su
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DSPS 0800 - Learning Strategies 3 credit(s)
A course designed to help the student review personal and educational goals. Emphasis is on effective study skills, improved thinking, reasoning, and learning abilities, realistic career planning and increased self-understanding. A key component of the course will be the initial development of a pre-professional portfolio. This course adds three credit hours to the graduation requirements for student enrolled. Prerequisite(s): Primary admission is by the college assessment and placement procedure Formerly EDUC 0800 F, S, Su
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DSPW 0700 - Basic Writing 3 credit(s)
This course addresses sentence-level problems in writing including complete sentences, sentence fragments, subject-verb agreement, verb tense, pronoun reference and agreement, and basic punctuation. Students write sentences, and later paragraphs, to correct these problems. This courses constitutes the TBR required sequence based on placement. This course adds 3 credit hours to the graduation requirements for students enrolled. DSPW 0700 ESL is designed for students whose native language is not English. Listening and speaking will be stressed. Prerequisite(s): Entry is by college placement procedures only F, S, Su
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DSPW 0800 - Developmental Writing 3 credit(s)
This course addresses paragraph and theme-level problems in writing including thesis, support, development, revision, and editing. Students write paragraphs, and later themes, to correct these problems. This courses constitutes the TBR required sequence based on placement. DSPW 0800 ESL is designed for students whose native language is not English. Listening and speaking will be stressed.) This course adds 3 credit hours to the graduation requirements for students enrolled. Prerequisite(s): Entry is by college placement procedures only F, S, Su
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ECED 1010 - Introduction to Early Childhood Education 2 credit(s)
An introduction to the early childhood education profession including an emphasis on professionalism and developmentally appropriate practice. 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. Prerequisite(s): Field experiences required F
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ECED 2010 - Safe, Healthy Learning Environments 3 credit(s)
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. Prerequisite(s): Field experiences required F, S
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ECED 2015 - Early Childhood Curriculum 3 credit(s)
A study of developmentally appropriate practices and the teacher’s role in supporting development of young children ages birth through eight. An emphasis on curriculum planning including goals, environment, roles of teachers and parents, materials, and settings. Prerequisite(s): Field experiences required F, S
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ECED 2020 - Infant, Toddler, Child Development 3 credit(s)
The study of the physical, cognitive, social, and emotional aspects of young children and their application to the care, guidance, and development of the child from birth through eight. Laboratory observation and interaction. S
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ECED 2030 - Infant and Toddler Care 3 credit(s)
A course on the care and education of infants and toddlers, birth to age three in group settings (i.e. child care centers, family child care homes, Early Head Start). Includes rationales and strategies for supporting the whole child including cognitive, language, social-emotional, and physical development in a safe, responsive environment. Emphasis is on relationship-based care and education with special attention to the unique environmental aspects of programs for the child under three. As required
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ECED 2040 - Family Dynamics and Community Involvement 3 credit(s)
The role of the family and community in the physical, cognitive, social and emotional growth of the child in a diverse society. Includes benefits of and strategies for developing positive, reciprocal relationships with families in an early childhood setting ages birth through eight. Prerequisite(s): Field experiences required F, S
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ECED 2060 - Development of Exceptional Children 3 credit(s)
This course deals with the special needs student population from physical disabilities, learning disabilities, mental retardation, sensory impairment, to the gifted child. The student will learn about interpreting diagnostic instruments and writing educational programs to meet the needs of the child. Students will study current practices, issues, and trends in special education law and policy, including adapting the environment and strategies for developing strong relationships with families and other community agencies. There is a significant outside of class time service-learning component to this class. Students cannot receive credit for both ECED 2060 and SPED 2010. Prerequisite(s): Any field experience requires proof of personal liability coverage F, S
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ECED 2070 - Developmental Assessment 3 credit(s)
This course will cover assessment for children from birth through eight years of age. Both formal and informal instruments will be discussed with the emphasis on tools that can be used by teachers of young children. Considerations in choosing, administering, and reporting results of assessments will also be addressed. Prerequisite(s): Field experiences required S
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ECED 2080 - Language and Literacy in Early Childhood 3 credit(s)
The research-based principles and practices for providing young children aged birth through eight a strong foundation in language and literacy within a developmentally appropriate approach. Prerequisite(s): Field experiences required S
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ECED 2085 - Math and Science in Early Childhood 3 credit(s)
A course on the standards, principles, and practices in teaching mathematics and science to young children ages birth through eight. An emphasis will be placed on developing an integrated math and science curriculum that includes appropriate content, processes, environment and materials, and child-centered choices. Prerequisite(s): Field experiences required F
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ECED 2090 - Creative Development 3 credit(s)
This course provides strategies for promoting creative development of the child ages birth through eight. Students will gain an understanding of the concept of creativity: what it is, why it is important, and how the development of creativity in young children can be encouraged. Emphasis is on the development of creativity in relation to art, music, language, movement, and dramatic arts. Prerequisite(s): Field experiences required As required
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ECED 2120 - Administration of Child Care Centers 3 credit(s)
A study of organization and administration practices applicable to the child care center. Topics of special consideration will include leadership, enrollment and public relations, staff-management, financial management, facilities, regulations, parent relations, and program development. Prerequisite(s): Field experiences required As required
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ECED 2130 - Initial Practicum 3 credit(s)
Supervised practicum with a minimum of 30 clock hours in seminar and 45 clock hours in an early childhood practical experience. Course includes a study of the physical and human qualities that combine to create an environment that is safe and healthy, and promotes optimum learning for young children ages birth through eight. Prerequisite(s): Any field experience requires proof of personal liability coverage F, S
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ECED 2160 - Final Practicum 3 credit(s)
Supervised clinical experience with a minimum of 15 clock hours in seminar and 90 clock hours in a clinical site approved by the department (accredited agency, 3-star or dept. 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 throught eight. Prerequisite(s): ECED 2130. This should be one of the last courses taken in the ECED program. Any field experience requires proof of personal liability coverage.
1 hour lecture / 2 hours laboratory
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ECED 2990 - Special Problems in ECED 1-3 credit(s)
A course featuring an examination of a topical issue or area involved in the field of child development. The course may be repeated for credit, provided the theme is not repeated. Prerequisite(s): Prior approval of instructor is 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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