Inactive Learning Experiences - OnlineDegree
Organization
Descriptions and credit recommendations for all evaluated learning experiences
37 hours.
November 2017 – February 2023.
Upon successful completion of the course, students will be able to: define classical cooking terminology and techniques; apply the techniques as a skill of cooking; analyze taste and flavor of foods and beverages used in the lectures; identify types of foods and multiple ways to prepare each food item; compare flavors, textures, and techniques in preparing dishes and meals; understand a broad range of cooking genres from all over the world; explore the diversity of pallet and ingredients used in various areas of the culinary world; examine and assess different proteins and vegetables and the best preparation for each cut, size, order, and type; apply the skills learned to prepare, cut, cook, and serve food with confidence; recognize the different types flavors, textures, and aromas associated with each food item; develop and execute a full meal from start to finish; and invent new flavors through experimentation and problem solving in the kitchen.
Instruction is offered online through video lectures, study guides, required and supplemental readings, quizzes, homework, and final exams. Major topics include: the science of taste and the gateway it provides to flavor and enjoying the food we eat, how to properly care, store, and sharpen your knives; the best pots and pans, cutting boards, and utensils; sauté- dry heat cooking with fat including the right pan to use, what ingredients work for sautéing, and how to make cooked foods crispy and delicious, roasting- what cuts of meat and other ingredients react well to a dry heat cooking method such as roasting; frying- difference between what is frying and what is sautéing including what makes foods crispy, crunchy, but retain their moisture; from poach to steam – moist heat cooking, examining which foods are best using a moist heat cooking technique whether it be steaming, poaching, blanching, or sous vide, braising and stewing- combination cooking, grilling and broiling- develop the skill for seasoning and marinating meats, using an outdoor grill, and fine tuning your grill mark method, stocks and broths- the foundation, discuss the basis for most sauces, broths, and all savory cooking; a good stock, herbs and spices – delve into the complex world of herbs and spices while sampling, tasting, and assessing their flavors, aromas, and uses, sauces- from beurre blanc to béchamel, discover the mother sauces of classical French cookery and how they are a gateway for better sauce making, grains and legumes- learn about alkaline, salt, and fat effects on grains and legumes, salads from the cold kitchen, examine how to keep your leafy green crisp, learn to execute perfect vinaigrettes, eggs- from the classic to the contemporary, discover the many ways to cook an egg, many techniques will be used and shown such as poaching, hard boiling, frying, scrambling, omelets, and more, soups from around the world, from fettucine to orecchiette- fresh and dry pastas, assemble and execute fresh hand-made pasta, discover the science behind a good dough and the molecular structures that form the threads of gluten, compare chewy, al dente, and chalky, meat- from spatchcocked chicken to brined pork chops, evaluate the need for brining and the proper components of a brining liquid, timing, temperature, and use, execute the fast cooking of chicken when spatchcocked, discuss other cuts of meat, fish, and poultry that can be brined, roasted, or grilled, seafood- learn key tips for purchasing, inspecting, and preparing whole and fileted fish and other seafood, vegetables in glorious variety, examine the never-ending rainbow of vegetables in cooking, execute a proper and simple dessert, evaluate and examine the flavors, tastes, and aromas of wine when paired with different foods, using all skills for the culmination of a total meal prepared and executed to perfection using the methods, techniques, ingredients and flavors.
In the lower division baccalaureate/associate degree category, 2 semester hours in Culinary Arts, Hospitality Management, Nutrition, or Food Science (2/18).
42 hours.
September 2017 – February 2023.
Upon successful completion of the course, students will be able to: define and classify a vast variety of terms used in the fields of phonology, morphology, orthography, semantics, syntax and pragmatics; analyze different literacy approaches and models, and apply these structures when teaching language and literacy skills; identify the challenges associated with teaching in a culturally and linguistically diverse environment; compare and contrast phonological, grammatical and stylistic features of American dialects, including the African American vernacular English; explore language variation and identify differences in dialect based on socioeconomic class, ethnic identity, gender and age; examine and assess various stages of literacy in children and young adults; apply linguistic theory to practice and design appropriate classroom instruction to further develop language and literacy skills; recognize learning difficulties associated with language and literacy, and select an effective teaching approach to overcome these difficulties in a classroom setting; invent, plan and organize classroom activities to support the development of reading, writing, listening and speaking skills in a classroom setting; develop classroom instruction and integrate it with assessment; and elaborate research-based practices to positively impact the lives of learners at elementary and secondary school levels, and support the development of language and literacy skills (reading, writing, speaking and listening) within the classroom, as well as outside the classroom.
Instruction is offered online through video lectures, study guides, required and supplemental readings, quizzes, homework, and final exams. Major topics include: language and thought, oral and written language, Objectivism, linguistic relativity, linguistic determinism, The Sapir-Whorf hypothesis, domains of language, learning to speak versus learning to read, phonological awareness, print awareness, The Great Divide theories, the literacy myth, techniques for assessing print exposure, The Matthew Effects in reading, branches of phonetics, physiology of speech production, describing consonants, describing vowels, phonology, phonotactics, phonemes and allophones, minimal pairs, vowel nasalization, consonant aspiration, vowel lengthening, flapping, affrication, syllables, six syllable structures in English, phonological and phonemic awareness, development of phonological awareness in children, phonological awareness and reading disabilities, reading level match design, morphology, morphemes and words, classes of morphology, inflectional and derivational morphology, morphological awareness versus phonological awareness, word creation, shortening vs. modifying existing words and morphemes, acronymy, alphabetism, clippings, blending and backformation, generification, shifting, reduplication and combination of two free morphemes, historic levels of English, early morphological development, orphological development in the primary grades, developing and promoting morphological awareness, activities to build morphological awareness, orthography, graphemes, writing systems, ideography, logography, syllabary and alphabetic orthographies, shallow versus deep orthographies, English graphemes, Orthographic regularity and consistency, stages of spelling development. Promoting spelling development: Emergent stage, letter name stage, within word stage, syllable and affixes stage, derivational stage, semantics, lexical semantics and sentential semantics, linguistic meaning, literal versus nonliteral meaning, lexical fields, types of semantic relationships, three dimensions of vocabulary knowledge, levels of vocabulary knowledge, vocabulary acquisition before school entry, how children learn words, direct vocabulary instruction, Beck, McKeown and Kucan’s types of words, strategies for promoting word consciousness, syntactic categories, lexical categories, distributional criteria for identifying nouns, verbs adjectives, and adverbs. Functional categories, simple, compound and complex sentences, clauses, phrase structure, hierarchical structure and tree diagrams, basic principles in teaching grammar, discourse analysis and function, conversation intent, speech acts, conversational goals, acquisition of discourse skills, language choices and social appropriateness, sociolinguistic variation, attitudes toward dialect differences, language and gender, gender patterns within standard English, African American Vernacular English (AAVE), phonological, grammatical and stylistic and discourse features of AAVE, code-switching, approaches to code switching, correctionist and contrastive approach, and ways educators can integrate home languages and dialects in the classroom.
In the lower division baccalaureate/associate degree category, 3 semester hours in Introduction to Linguistics, Literacy and Language Education (2/18).
42 hours.
September 2017 – February 2023.
Upon successful completion of the course, students will be able to: differentiate and discuss major concepts within the field of public health; analyze a variety of public health topics including: infectious disease, factors relating to health and longevity, environmental factors associate with life, and research; identify the challenges associated with the field of public health; examine and assess how policies are created on a local, state, and national level in an effort to ensure the health and safety of the public; explore the role public health has in terms of diet, safety of food and drugs, and disease; apply the knowledge learned from the course to have an impact in local communities; and develop strategic public health solutions to combat the healthcare crisis in not only America, but also globally.
Instruction is offered online through video lectures, study guides, required and supplemental readings, quizzes, homework, and final exams. Major topics include: science, politics, and prevention, socioeconomy and economic impact, epidemiology: the basic science of public science, epidemiology: addressing the diabetes epidemic, kinds of epidemiologic studies, role of data and infectious diseases, the biomedical basis of chronic diseases, genetic diseases and other inborn errors, poor diet and physical inactivity, maternal and child health as a social problem, water (the looming world crisis and climate change), clean air (is it safe to breathe?), safe food and drugs: an ongoing regulatory battle, U.S. medical system reform, and public health and the aging population.
In the lower division baccalaureate/associate degree category, 3 semester hours in Public Health, Health Sciences, or Biology (2/18).
41 hours.
November 2017 – February 2023.
Upon successful completion of the course, students will be able to: describe common memory distortions and explain what causes them; differentiate between the three types of memory (sensory, working, and long-term) and enumerate the characteristics of each type; explain how expertise can improve memory in particular situations; analyze the memory deficits of individuals to recognize retrograde and anterograde amnesia; describe individuals who have superior memory and explain some of the underlying behaviors that are associated with such memory; distinguish between classical conditioning and operant conditioning and describe some of the experimental methods used in each; explain how visual imagery is both similar to and different from sensory perception; examine the process of decision making and explain how heuristics and algorithms can influence human decision making; describe what is meant by problem solving and how humans solve problems; differentiate between the different building blocks of language (morphemes, phonemes, etc.); explain the importance of critical periods in the development of human language; compare and contrast human language and non-human communication to evaluate whether or not language exists outside of humans; critique Piaget’s theories of cognitive development and describe how more recent research has altered these classical theories; differentiate between the different types of attachment and explain what factors result in different attachment styles; and examine the three types of moral reasoning and critique the research in light of more current studies of the differences between males and females and among different cultures.
Instruction is offered online through video lectures, study guides, required and supplemental readings, quizzes, homework, and final exams. Major topics include: overview of memory, memory distortions, false memory, sensory memory, working memory, memory encoding and retrieval, cases of superior memory, explicit and implicit memory, amnesia, classical conditioning, operant conditioning, mental representations, visual imagery, reasoning, heuristics, algorithms, problem solving, parts of language, cognitive influence on language, language development, animal language, language and thought, cognitive development, stages of development, social and emotional development, attachment, and moral reasoning.
In the lower division baccalaureate/associate degree category, 3 semester hours in Introduction to Psychology (2/18).
