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CRMJ 1360 - Introduction to Crime Scene Investigations 3 credit(s)
This course is designed to train and prepare participants to become skilled in the recognition, discovery, processing, preservation, collection, and transmission of physical evidence found at the scene of the crime. The course includes photography, sketching, fingerprinting, marking, chain of custody, collection methods, sources of physical evidence, and transmission to the laboratory. As required.
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CRMJ 2010♦ - Introduction to Law Enforcement 3 credit(s)
An overview of the American police, including the philosophy and historical evolution behind the police force. Emphasis on policing procedures; crime prevention and control; functions of law enforcement; problems and needs facing the police; and contemporary issues. As required.
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CRMJ 2020♦ - Introduction to Corrections 3 credit(s)
History of the development of corrections in Europe and America; survey of current prison conditions and operations, including pre-release, probation and parole. As required.
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CRMJ 2030♦ - Juvenile Justice 3 credit(s)
A study of youth crimes and techniques used by police and courts in prevention and control; a review of the Tennessee Juvenile Code; and community service agencies providing services to delinquents. As required.
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CRMJ 2040♦ - Criminal Evidence and Procedure 3 credit(s)
This course is designed to train and prepare participants to become skilled in the recognition, discovery, processing, preservation, collection, and transmission of physical evidence found at the scene of the crime. Course includes photography, sketching, fingerprinting, marking, chain of custody, collection methods, sources of physical evidence, transmission to the laboratory, and testifying in court. As required.
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CRMJ 2110♦ - 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. Specialized Law Enforcement only. As required.
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CRMJ 2120♦ - 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. Specialized Law Enforcement only. As required.
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CRMJ 2130♦ - Deviant Behavior Groups 3 credit(s)
This course is designed to familiarize law enforcement officers with illegal groups of persons and individuals who actively participate in deviant behavior involving sects and cults. As required.
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CRMJ 2140♦ - Death Investigation 2 credit(s)
This course is designed to provide conventional information to the officer charged with the profound responsibility of conducting an intelligent homicide investigation. The course of instruction will cover the entire sequence of events which occur in a homicide. Specialized Law Enforcement only. As required.
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CRMJ 2150♦ - Organized Crime 3 credit(s)
A study of the nature, history, and theories of organized crime, together with the criminal justice response. This includes an evaluation of the investigation, prosecution, defense, and sentencing of organized criminals to date. As required.
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CRMJ 2160♦ - Gangs 3 credit(s)
This course will address gang cultures and profiles with emphasis on how and why kids are lured into gangs, showing the efforts of law enforcement and the communities to combat the trend. As required.
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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 CRMJ 2920 As required.
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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 CRMJ 2920 Defensive and Tactical Driving. Specialized Law Enforcement only. As required.
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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. As required.
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CRMJ 2200♦ - Public Safety Professional Development 3 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. As required.
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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. As required.
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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. As required.
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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. As required.
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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. As required.
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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. As required.
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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. As required.
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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. As required.
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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. As required.
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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. As required.
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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. As required.
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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. As required.
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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. As required.
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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. As required.
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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. 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 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. As required.
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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. As required.
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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. 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 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. As required.
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CRMJ 2910♦ - 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 2920♦ - Defensive and Tactical Driving 4 credit(s)
The course is designed to instill in students 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 2930♦ - Physical Defense Tactics 4 credit(s)
This course is designed to prepare law enforcement students to defend themselves while they are conducting their duties. The training will assist the student in subduing and apprehending their subject with less than lethal force. As required.
1 hour lecture/3 hours lab
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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. As required.
0 hour lecture/2 hours lab
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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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