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Course Criteria
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3.00 Credits
This course is a study of appropriate infant and toddler (birth to three years) programs, including an overview of development, quality care giving routines, appropriate environments, materials and activities, and teaching/guidance techniques
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3.00 Credits
An exploration of principles, methods, and materials for teaching young children language and literacy through a play-based integrated curriculum
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3.00 Credits
An exploration of principles, methods, and materials for teaching children music, movement, visual arts, and dramatic play through process-oriented experiences to support divergent thinking
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3.00 Credits
A survey of information regarding children with special needs including possible causes and characteristics of exceptionalities, intervention strategies, available resources, referral processes, the advocacy role, and legislative issues
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3.00 Credits
An exploration of principles, methods, and materials for teaching children math and science concepts through discovery and play
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3.00 Credits
This course is a practical application of management procedures for early care and education programs, including a study of operating, supervising, and evaluating programs Topics on philosophy, types of programs, policies, fiscal management, regulations, staffing, evaluation, and communication are included
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3.00 Credits
A study of appropriate programs for the school age child (5-13 years), including an overview of development, appropriate environments, materials, and activities and teaching/guidance techniques
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3.00 Credits
A work-based learning experience that enables the student to apply specialized occupationaltheory, skills, and concepts A learning plan is developed by the college and the employer Prerequisite: This is a capstone course and should be taken in the students last semester A background check may be required for this course
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4.00 Credits
Fundamentals of DC circuits and AC circuits operation including Ohm's law, Kirchoff' s laws, networks, transformers, resonance, phasors, capacitive and inductive, and circuit analysis techniques
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2.00 Credits
A study of personal cleanliness; sanitary practices in food preparation; causes, investigation, control of illness caused by food contamination (Hazard Analysis Critical Control Points); and work place safety standards
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