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BSB 304 - Research Methods Credits: 4
Lecture-Laboratory
Prerequisite: Prerequisite or concurrent enrollment in: 8 hours of lab-based science
Research Methods is a non-specialized course looking at the generalities of how research is carried out, what goes into designing a strong experiment, what can be done to increase the reliability of the results, and how data from research is analyzed. We will also emphasize critical analysis of individual experiments to determine their strengths and weaknesses. Because no specialized knowledge of biology will be required, any upper-year student who has taken two semesters of a lab-based introductory science course is welcome to take this course. The lab portion of this course will involve designing well-controlled non-specialized experiments to test simple, every-day hypotheses.
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BSB 310 - General Ecology Credits: 4
Lecture-Laboratory
Prerequisite: BSB 230, PSC 111 (w/lab), and PSC 112 (w/lab)
A study of basic ecological principles and methods, ecosystems, communities, populations, evolutionary ecology, applications to human ecology, and selected current research topics.
Note: Saturday field trips may be planned.
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BSB 313 - Methods and Materials in the Teaching of Science in the Secondary School Credits: 3
This course is designed to give the student a knowledge of methods in the teaching of science in junior and senior high school. Emphasis will be placed on practical applications, such as laboratory preparation and safety, animal care and handling, and teaching and classroom management. Each student will have the opportunity to do some teaching in the general biology laboratories at MUW. Students will also review current reference materials on science teaching, as well as state adopted textbooks in biology.
Note: Only open to students admitted to Teacher Education. This course is taught concurrently with PS 313. This course does not count toward fulfillment of the requirements for the Biology major. It is for teacher certification only.
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BSB 322 - Animal Physiology Credits: 4
Lecture-Laboratory
Prerequisite: BSB 101,102 (w/labs) and PSC 111, 112 (w/labs)
An advanced animal physiology lecture and laboratory course that stresses principles and mechanisms of animal function. Emphasis is on the physiology of a wide spectrum of animals, both invertebrate and vertebrate, with attention given to molecular, cellular and organismic levels.
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BSB 330 - Advanced Genetics Credits: 4
Lecture/Lab
Prerequisite: BSB 230
An advanced look at genetics, extending and amplifying some of the concepts introduced in BSB 230 General Genetics. The genetics topics covered will be determined by the instructor’s areas of expertise, but may include microbial genetics and gene regulation, advanced population genetics, or eukaryotic gene regulation.
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BSB 332 - Cellular and Molecular Biology Credits: 4
Lecture-Laboratory
Prerequisite: BSB 230, PSC 111(w/lab) Prerequisite/Corequisite: PSC 112 (w/lab)
A one-semester survey emphasizing various molecular pathways necessary to cell functioning, including protein sorting, cell-signaling, cell cycle control, and apoptosis. This course also highlights selected techniques and tools of molecular biology used in experiments relating to the topics covered.
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BSB 346 - Evolutionary Biology Credits: 4
Prerequisite: BSB 101-102 (w/labs), BSB 230. Recommended: BSB 310 (General Ecology).
An overview of how evolutionary biology underpins, informs, and impacts all areas of biological thought and research. Course content will integrate evolutionary concepts with four main areas of biological science - genetics, molecular biology, organismal biology, and environmental biology.
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BSB 351 - Plant Physiology and Biotechnology Credits: 4
Lecture-Laboratory
Prerequisite: BSB 101w/lab, 102 w/lab, and PSC 111 w/lab. Prerequisite/Corequisite: PSC 112 w/lab. BSB 251 recommended
A study of the life processes of green plants and of how plants are used in biotechnological applications as well as how biotechnology can be used to investigate plant physiology. This course will include topics such as photosynthesis, on every level from the molecular to the ecological; the physiological need for water, minerals, and other necessary nutrients; and the physiology of plant development from seed germination to senescence including response to the environment will be examined.
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BSB 408 - Animal Behavior Credits: 4
Lecture-Laboratory
Prerequisite: BSB 230 and 310 and BSB 332 or BSB 346
A comparative study of animal behavior with major emphasis on evolutionary, developmental, physiological, genetic, and ecological aspects of vertebrate and invertebrate animal behavior.
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BSB 452 - Immunology Credits: 4
Lecture
Prerequisite: BSB 230. BSB 332 highly recommended.
A study of modern concepts of host defense mechanisms with emphasis on how immunoglobulins are produced, as well as the processes of cellular immunity.
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BSB 459 - Histology Credits: 4
Lecture-Laboratory
Prerequisite: BSB 230 and BSB 310; and BSB 332 or BSB 346
A study of the structure, ultra-structure and function of mammalian tissues, cells and organelles, with major emphasis on microscopic work in the laboratory.
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BSB 461 - Protein Misfolding and Human Diseases Credits: 4
Lecture/Lab
Prerequisite: BSB 230
In this course student will learn the basics of protein structure and the rold of protein folding in human health and disease. Diseases such as cystic fibrosis, Niemann-Pick disease, Alzheimer’s disease, and Parkinson’s disease will be studied as emblematic of protein misfolding disorders. Students will also learn basic biochemical techniques, and how to detect and distinguish folded from misfolded proteins.
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BSB 467 - Biochemistry Credits: 4
Lecture-Laboratory
Prerequisite: BSB 101, 102 (w/labs), PSC 211 (w/lab) Prerequisite/Corequisite: PSC 212 (w/lab)
A one semester survey of biochemistry emphasizing protein biochemistry (protein structure and activity, enzyme kinetics, catalytic and regulatory strategies, metabolic pathways) and introducing physical and chemical properties of carbohydrates, lipids, and nucleic acids as necessary to understand protein form and function.
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BSB 485 - Special Topics in Biology or Microbiology Credits: 2-4
Prerequisite: Junior standing in Biological Sciences and permission of the Sciences and Mathematics Department Chair
In-depth considerations of selected biological topics presented as a formal course or seminar format. A term paper may be required.
Note: May be repeated for a maximum of eight hours credit.
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BSB 499 - Independent Study in Biology or Microbiology Credits: 1-3
Prerequisite: Junior or Senior standing in Biological Sciences, successful completion (grades of C or better) of a least 24 hours of course work in the biological sciences, and permission of the Sciences and Mathematics Department Chair
Individualized descriptive or experimental research projects or directed readings under the direction of a project director and two other faculty committee members appointed by the Sciences and Mathematics Department Chair.
Note: A written report must be approved by the committee. May be repeated for up to six hours credit.
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BSM 131 - General Microbiology Credits: 3
Lecture
Prerequisite: BSB 141 or PSC 111(w/lab). Recommended: High school Chemistry, PS 108 or PSC 111
A study of the fundamental concepts and methods of microbiology, including morphology, physiology, biochemical activities, inheritance, basic immunology, and importance in medicine, public health and the environment.
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BSM 131L - General Microbiology Laboratory Credits: 1
Prerequisite: BSB 141 or PSC 111 (w/lab) Prerequisite/Corequisite: BSM 131
A laboratory course designed to complement lectures in BSM 131
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BSM 340 - Microbiology for Majors Credits: 4
Lecture-Laboratory
Prerequisite: BSB 101, 101L, PSC 111, 111L, and EN 101
A comprehensive study of microbial cell physiology, genetics, development and cell ultra-structure with an emphasis on the role of microorganisms in medicine, agriculture, the environment, evolution and in industry.
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BSM 342 - Food Microbiology Credits: 4
Lecture-Laboratory
Prerequisite: BSM 131 (w/lab) or BSM 340 (w/lab)
A course designed to provide the student with first-hand knowledge and experience in isolating, handling, and identifying microorganisms associated with food spoilage, food production, and food-borne diseases.
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BSM 456 - Pathogenic Microbiology Credits: 4
Lecture-Laboratory
Prerequisite: BSM 340 (w/lab); BSB 141 and BSB 142 or BSB 322
Examination of the etiology, symptomatology, diagnostic and therapeutic procedures employed in the isolation and identification of medically significant microorganisms, with consideration of some aspects of their virulence and their effects on man.
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BSM 485 - Special Topics in Biology or Microbiology Credits: 2-4
Prerequisite: Junior standing in Biological Sciences and permission of the Sciences and Mathematics Department Chair
In-depth considerations of selected biological topics presented as a formal course or seminar format. A term paper may be required.
Note: May be repeated for a maximum of eight hours credit.
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BSM 499 - Independent Study in Biology or Microbiology Credits: 1-3
Prerequisite: Junior or Senior standing in Biological Sciences, successful completion (grades of C or better) of a least 24 hours of course work, and permission of the Sciences and Mathematics Department Chair
Individualized descriptive or experimental research projects or directed readings under the direction of a project director and two other faculty committee members appointed by the Sciences and Mathematics Department Chair.
Note: A written report must be approved by the committee. May be repeated for up to six hours credit.
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BU 299 - Special Topics in Business Credits: 1-3
Courses taught at irregular intervals or upon the demand of at least 10 students; course developed to meet special needs, times or current relevant topics in the business area.
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BU 399 - Special Topics in Business Credits: 1-3
Courses taught at irregular intervals or upon the demand of at least 10 students; course developed to meet special needs, times or current relevant topics in the business area.
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BU 400 - Internship Credits: 1-3
Prerequisite: Advanced standing, 2.5 GPA overall and in major
A practical, structured program of work experience with a participating employer of the student intern’s choice. The student intern must be employed a minimum of 40 to 120 hours depending on the internship (40 hours = 1 credit). The student intern must be supervised by the employer and a faculty member. The student intern must complete a research paper on a subject that will benefit the employer, a personal journal, and the supervisor’s evaluation must be submitted prior to the end of the semester in order for the student to gain credit for this course.
Note: Internship may be taken twice for a total of 6 hours.
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BU 494 - Graduate Studies in Business Review Credits: 1
Prerequisite: 2.7 Cumulative GPA, Graduating Senior, and Approval by Chair, Department of Business
Examines admissions guidelines common to graduate schools of business. Preview problems to prepare students for the most popular examination for entry into graduate schools of business. Prepare written essays that are included as part of the application process.
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BU 499 - Special Topics in Business Credits: 1-3
Course taught at irregular intervals or upon demand of at least 10 students; course developed to meet special needs, times or current relevant topics in the business area.
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CA 101 - Culinary Basics Credits: 1
Basic culinary techniques and vocabulary; kitchen organization and operation.
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CA 102 - Bread Baking Credits: 1
Prerequisite: CA 101
Basics of baking yeast and quick breads.
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CA 103 - Pastries and Desserts Credits: 1
Prerequisite: CA 101
The preparation of pastries and desserts.
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CA 104 - Meats and Fish Credits: 1
Prerequisite: CA 101
The preparation of meat and fish dishes.
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CA 105 - Cold Foods Credits: 1
Prerequisite: CA 101
The preparation of cold foods (garde manager).
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CA 106 - Soups, Stocks, Sauces and Gravies Credits: 1
Prerequisite: CA 101
Basic soups, stocks, sauces, and gravies used in food preparation.
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CA 107 - Regional Cuisines Credits: 1
Prerequisite: CA 101
The preparation of regional world cuisines including Italian, Southwestern, Asian, Creole/Cajun, Mediterranean, and Indian.
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CA 108 - Nutrition/Healthy Foods Credits: 1
Prerequisite: CA 101
A basic understanding of the role of proper nutrition and application to the preparation of healthy foods.
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CA 109 - Vegetables Credits: 1
Prerequisite: CA 101
The preparation of vegetable dishes.
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CA 110 - Potatoes, Grains and Pasta Credits: 1
Prerequisite: CA 101
The preparation of potatoes, grains, and pasta.
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CA 111 - The Basics of Menus and Recipes Credits: 1
The preparation of menus and recipes, including substitutions and adaptations.
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CA 112 - The Basics of Entertaining Credits: 1
Basic elements of entertainingbeverage selection, table settings, food display, table etiquette.
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CA 115 - Wine Appreciation Credits: 1
An exploration of wine history and wine making techniques combined with sensory development and an analysis of wines from around the world.
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CA 125 - ServSafe® Credits: 1
Food safety training leading to national ServSafeAE Certification.
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CA 199 - Selected Topics Credits: 1-3
Selected topics courses address specific subjects or contemporary issues in culinary arts.
Note: Course may be repeated up to a maximum of six (6) credit hours.
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CA 200 - Introduction to Culinary Arts Credits: 3
Career options in culinary arts and the food and hospitality industry; introduction to kitchen operation and cuisines, food history, food safety and sanitation.
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CA 260 - Introduction to Culinary Entrepreneurship Credits: 3
Basic application of fundamental entrepreneurial skills in a culinary-specific environment.
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CA 300 - Food Preparation I (with laboratory) Credits: 5
Prerequisite: CA 200
Techniques used in cooking; food identification, handling, and preparation; preparation of soups, stocks and sauces; basics of baking; salad preparation; pasta and grains.
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CA 301 - Food Preparation II (with laboratory) Credits: 5
Prerequisite: CA 300
Intermediate level of food preparation meat fabrication; basic charcuterie; smoked products; plate presentation; meal planning for large groups and off-premise catering.
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CA 310 - Dining Room Services Credits: 3
Prerequisite: CA 200
Food service preparation for dining services, history of food service, beverage identification and management as well as staff coordination.
Note: Concurrent enrollment in CA 300 recommended.
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CA 315 - Demonstration Techniques Credits: 3
Focuses on adequate knowledge and skills necessary for presenting, demonstrating and merchandising various items or procedures.
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CA 350 - Internship Credits: 6-12
Prerequisite: CA 301 and recommendation of the Director of the Culinary Arts Institute
Supervised application of knowledge and skills in a food service program.
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CA 361 - Accounting and Finance for Culinary Ventures Credits: 3
Prerequisite: MA 113, BU 157, and CA 260
Principles and practical application of culinary financial data to the flow of the accounting cycle for production of financial statements. Emphasis on stand-alone culinary enterprises.
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CA 362 - Business Law for Culinary Entrepreneurs Credits: 3
Prerequisite: CA 200, CA 260
Study of entrepreneurial legal issues in a culinary industry context. Stresses critical thinking skills, organizational structure, and provides an overview of basic legal issues.
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CA 363 - Culinary Service Design and Management Credits: 3
Prerequisite: CA 200, 260, 310
Food and beverage service systems design and management. Emphasis on the customer service aspect of culinary ventures from the perspective of organizational management.
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CA 364 - Culinary Venture Marketing Credits: 3
Prerequisite: CA 260
Study of the fundamentals of marketing research, planning, and strategy as applied to culinary ventures. Emphasis on the development of market planning and research skills.
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CA 365 - Applied Human Resource Management for Culinary Businesses Credits: 3
Prerequisite: CA 200, 260
Applied perspective of human resource management for culinary-specific environments.
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CA 375 - Advanced Baking I Credits: 3
Prerequisite: CA 300
The theory and practice of operating a small bakery or pasty shop. Provides experience in producing French and American pastries and baked goods. Emphasis is on producing products from scratch, by hand.
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CA 399 - Selected Topics in Culinary Arts Credits: 1-3
Prerequisite: Junior standing and approval of the Director
Selected topics courses address specific subjects or contemporary issues in culinary arts.
Note: Course may be repeated up to a maximum of 12 credit hours.
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CA 400 - Food Preparation III (with laboratory) Credits: 5
Prerequisite: CA 301
Advanced level of food preparation; emphasis on distinctive and complex food preparations; extensive menu-based meal planning and presentation.
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CA 401 - World Cuisines Credits: 3
Prerequisite: CA 301
Regional cuisines from throughout the world and application of cooking methods used in these cuisines including distinctive ingredients and approaches to food preparation.
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CA 410 - Business Skills in the Culinary Arts Credits: 3
Prerequisite: BU 157, 160 or MA 123
Basic business skills and business mathematics applied to the food industry.
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CA 415 - Food Styling Credits: 3
Prerequisite: ART 103, 104, 220 or permission of the Director of the Culinary Arts Institute
Concepts and techniques for food presentation to the camera, including styling techniques; the process of preparing food for still photography and videos; selecting tools and props; choosing and treating ingredients for presentation and endurance; and bringing the plate to camera readiness; food styling problems related to photography.
Note: Requires the development of a food styling kit.
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CA 450 - International Internship Credits: 6-12
Prerequisite: CA 301, 401 and recommendation of the Director of the Culinary Arts Institute
Supervised application of knowledge and skills in a food service program in an international setting.
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CA 451 - Independent Study Credits: 3
Prerequisite: Senior standing and approval of the Director of the Culinary Arts Institute
For culinary arts majors pursuing a minor in nutrition/wellness, the declaration of the minor is also required. Original or independent study and research in selected topics related to the field of culinary arts and the student’s career objectives.
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CA 460 - Seminar in Culinary Entrepreneurship Credits: 3
Prerequisite: All other courses in the Culinary Entrepreneurship curriculum
Capstone course in culinary entrepreneurship. Emphasis on case analysis and the development and presentation of a comprehensive culinary business plan.
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CA 490 - Gender and Culinary Entrepreneurship Credits: 3
Prerequisite: CA 260 and BU 160 or MA 123
Exploration of the economic and cultural contexts of gender in the culinary marketplace. Specific attention will be given to women’s roles and spheres of influence in business today, with a view towards the future of women-led culinary enterprises.
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CA 492 - Service Business Operations and Strategy Credits: 3
Prerequisite: MA 123 or BU 160 and CA 260
Provides the context for studying operations management in service industries. Course content organized around service economy, competition, delivery and quantitative analysis tools.
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CA 499 - Selected Topics in Culinary Entrepreneurship Credits: 1-3
Prerequisite: CA 200, 260 or concurrent enrollment in CA 363 and 365
Addresses specific subjects or contemporary issues in culinary entrepreneurship.
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COM 100 - Student Media Seminar Credits: 0
Students will gain media experience through assigned work with student media outlets such as the campus radio station WMUW, and the campus online/print newspaper The Spectator.
Note: Pass/No Credit. Open only to Communication majors or by permissions of the Department Chair of Communication. Students majoring in Communication are required to pass two (2) semesters of COM 100 for graduation.
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COM 101 - Oral Communication Credits: 3
Introduction to the principles and practices of basic oral communication. Modification of existing behavior and/or the addition of new skills necessary in everyday interpersonal and public communication situations.
Note: Open to all students.
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COM 102 - Introduction to Mass Communication Credits: 3
A survey of the development, history, and place in society of mass media from the printing press to the Internet.
Note: Open to all students.
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COM 103 - Introduction To Media Technology Credits: 3
Laboratory and demonstration. Audio and video equipment operation and production techniques. Primary emphasis on basic television production techniques and video streaming technology.
Note: Open to all students.
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COM 200 - Writing for the Media Credits: 3
Prerequisite: EN 101 and BU 157 or higher computer-based course
A foundation course in news gathering and writing for print and broadcast media including newspapers, magazines, radio, television, advertising, and public relations. Practical applications on radio station WMUW and campus newspaper, The Spectator.
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COM 201 - Relational Communication Credits: 3
Prerequisite: COM 101
An analysis of the fundamentals of interpersonal and digitally-mediated interactive communication theory, principles and practices.
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COM 204 - Announcing for the Media Credits: 3
Prerequisite: COM 101, 103
Study, practice, and application of basic announcing techniques for radio and television.
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COM 210 - Advertising Credits: 3
Prerequisite: COM 200 or BU 333
A survey of contemporary advertising’s core components from initial concepts through final execution. Theoretical approaches include analysis of persuasive campaigns, media platforms, and regulatory and social environments. Practical, applied knowledge will be enhanced through hands-on development of advertising campaigns.
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COM 250 - Newsgathering Credits: 3
Prerequisite: COM 103 and COM 200
An advanced course in newsgathering and writing for print and digital media with a particular focus on convergence-based journalism. Students will prepare news content for multiple media platforms. Students are required to prepare content for both the print and online versions of campus newspaper, The Spectator, and radio station WMUW.
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COM 299 - Special Topics in Communication Credits: 1-3
Prerequisite: Permission of the Department Chair of Communication
This course allows flexibility in offering selected topics in Communication.
Note: May be repeated for a maximum of six hours.
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COM 303 - Images of Women in Film Credits: 3
An examination of how women have been depicted on celluloid in both American and international films, from the early silents to today’s liberated cinema. Emphasis is placed on the student’s ability to evaluate the presentation of women in these films, based within the context of the society and the era that produced individual films as well as the place of women within a traditionally male-dominated commercial business industry, and how that presentation has evolved since the early days of the cinema.
Also Listed as: FLM 303 and WS 303
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COM 307 - Advanced Writing for the Media Credits: 3
Prerequisite: COM 200
A survey of the concepts and practices of in-depth reporting, such as gathering information from sources, making and communicating observations in writing, verifying material, and assembling stories for various media (including print, broadcast, and Web). Practical applications will include writing articles for The Spectator and other news sources.
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COM 310 - Digital Culture Credits: 3
Prerequisite: COM 102 and COM 200
This course examines the development, uses, and effects of digital technology on culture.
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COM 320 - Mass Communication and Society Credits: 3
Prerequisite: COM 102 and COM 200
Introduction to basic principles, theories and methods of mass communication and public opinion research.
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COM 325 - Visual Design Credits: 3
Prerequisite: Computer-based course
This course addresses visual literacy in both theory and practical application. Theoretical topics addressed range from visual perception to legal and ethical issues related to images and other content. Practical applications include creation of print and multimedia products. Students will use digital photography and software applications to address the visual elements of integrated design.
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COM 331 - Audio Production Credits: 3
Prerequisite: COM 103
An audio production course with emphasis on production of announcements and programs. Particular attention given to program content, aesthetics, as well as programming practices in commercial and non-commercial radio in light of competing and emerging media. Practical application on campus radio station WMUW.
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COM 400 - Practicum Credits: 1
Prerequisite: Passed two semesters of COM 100, 12 hours in Communication and permission of the Department Chair of Communication
Practical experience will be gained through assigned work with WMUW, the university radio station, The Spectator, the campus newspaper, and other campus labs or offices such as the Public Affairs Office. This course will be repeatable for up to two hours.
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COM 410 - Media Law & Ethics Credits: 3
Prerequisite: COM 102 and 12 hours in Communication
This course provides students with an overview of the legal and ethical environment in which mass media operate. Aspects of freedom of speech, limitations on speech, intellectual property rights, and related topics will be covered.
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COM 413 - Public Relations Credits: 3
Prerequisite: COM 200
An overview of the principles and proven techniques in gaining public acceptance for a product, an occasion, a cause, or an institution along with governmental public affairs. Crisis Management by the Public Relations Professional will be a recurring and important component. Attention is given to writing the publicity article, preparing brochures, planning promotion campaigns for selected subjects through various mass media and crises communication. Also included will be the Legal Environment and Ethics involved in Public Relations. Case studies of practiced techniques and application of principles and ethics of public relations.
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COM 425 - Advanced Visual Design Credits: 3
Prerequisite: COM 325 or Permission of the Department Chair of Communication.
This course addresses visual literacy, project planning, and design execution in both theory and practical application with online multimedia designs. Students are introduced to advanced topics and developing issues.
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COM 431 - Video Production Credits: 3
Prerequisite: COM 103
A production course with emphasis on producing and directing video programs.
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COM 454 - Problems in Mass Communication Credits: 3
Prerequisite: 12 hours in Communication and permission of the Department Chair of Communication
Independent study. Projects will be assigned to fit student needs and/or interests.
Note: May be repeated for a maximum of six hours credit.
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COM 460 - Internship Credits: 3
Prerequisite: Advanced standing, 2.5 QPA overall and in major
A practical, structured program of work experience with a participating employer. Interns must be employed a minimum of 120 hours, must be supervised by the employer and a faculty member, and must have a tangible academic component (journal, research paper, portfolio, etc.), which should be submitted at the end of the internship period.
Note: Internship may be taken twice for a total of 6 hours.
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COM 465 - Communication Senior Seminar Credits: 3
Prerequisite: COM 250, 310, 320, and senior standing
Capstone course in communication that includes survey and application of theory and research methods, creation of original career projects designed to showcase students’ talents, and completion of comprehensive portfolios designed to market students to prospective employers and graduate programs.
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COM 499 - Special Topics in Communication Credits: 1-3
Prerequisite: COM 200, advanced standing, and permission of the Department Chair of Communication
This course allows flexibility in offering selected advanced topics in Communication.
Note: May be repeated for a maximum of six hours.
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EC 201 - Principles of Economics I Credits: 3
Intended for the student who wants a study of our economic system and the way it works. Topics include macroeconomic issues, money and banking, Federal Reserve System, Keynesian Theory, monetarism, inflation, unemployment, business cycles, fiscal policy and current economic problems.
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EC 202 - Principles of Economics II Credits: 3
Intended for the student who wants a study of our economic system and the way it works. Topics include microeconomic issues, consumer choice, business firms, perfect competition, monopoly, labor markets, agriculture, antitrust, public choice, poverty and current economic problems.
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EC 399 - Special Topics in Economics Credits: 3
A variable content course in which students pursue topics or subjects of current interest in the field of Economics that are not part of the regular curriculum. The specific topic is announced when the course is offered.
Note: May be repeated with change in content.
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EC 499 - Independent Projects in Economics Credits: 1-3
Prerequisite: Senior Standing and Permission of the Instructor and Department Chair
Independent project for an advanced or special-interest Economics topic conducted under the direct supervision of a faculty member.
Note: May be repeated with a change in content.
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ED 100 - Reading For College Credits: 3
This course is designed to strengthen students’ college level reading comprehension skills. Basic reading skills taught will include building vocabulary, selecting main ideas and supporting details, and recognizing relationships in college level writing. In addition, the critical reading skills of evaluating, analyzing, and interpreting written information will be taught. Finally, specific active reading strategies will also be taught.
Note: This course cannot be used to satisfy graduation requirements.
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ED 101 - Praxis Seminar (Writing) Credits: 0
Praxis Seminar is designed for teacher education candidates who are having difficulty passing Praxis I. The course will meet for one hour each week and will consist of individual and small group instruction in writing and English usage.
Note: Candidates may take the course as often as they wish.
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ED 206 - Developing Critical And Creative Thinking Credits: 3
This course is designed to assist education majors in developing critical and creative thinking, which are essential skills for individuals in the world and in the classroom. Students will investigate and practice various modes of thinking to include Critical Thinking, Creative Thinking, Intuitive Thinking, Analytical Thinking, and Logic. These skills will be developed by the student to enhance personal and professional decision making and to become equipped to teach these skills in the classroom.
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ED 297 - The Computer and the Classroom Credits: 3
This course is designed to provide knowledge of the capabilities and limitations of computers and of the applications of the computer in educational settings.
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ED 299 - Special Topics in Education Credits: 1-3
The course allows flexibility in offering selected topic courses or workshops for credit.
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