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Course Criteria
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3.00 Credits
This course presents accounting as an information development and communications function that supports economic decision making. It will present financial theory and practice oriented toward sole proprietorship and corporate forms of business organization. The course will help students perform financial analyses; derive information for personal or organizational decisions; and understand business, governmental, and other organizational entities. The concepts of assets, liabilities and equity will be studied in detail. Students will be exposed to ethical and global aspects as it affects the financial accounting practice. Topics include: financial statements, accounting cycles, reporting financial results, financial assets, stockholder equity and retained earnings and cash flow.
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3.00 Credits
This course provides a practical understanding of the use of accounting by management in planning and controlling operations in all functions of an enterprise, and in choosing among alternative courses of action. Students will use accounting and other quantitative and qualitative concepts to prepare reports for decision-making purposes. Topics covered include revenue analysis; business progress evaluation; preparation of operating budgets; and evaluation of capital investment proposals. Students will be exposed to the ethical and global aspects of managerial accounting as they affect performance and investment evaluations.
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3.00 Credits
Cultural Anthropology is the study of human beings around the world. Its goal is to understand what it means to be human by exploring the similarities and differences of human cultures. Students will examine how people organize their work, bring meaning to their lives, create families, resolve disputes, and exercise power over each other. The course will explore some methods anthropologists have used to study culture, recent changes in their theories of culture, and the ethics of studying others.
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3.00 Credits
This course provides students with an overview of the knowledge and skills necessary to implement a developmentally appropriate after school program for children ages five through twelve. This course examines established quality standards and best practices and their practical application to daily program practices. Topics covered include child development, social/emotional climate, health and safety, physical environment, curriculum planning, and program management in after school care.
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3.00 Credits
This course will explore standards and best practice in the development, planning, and facilitation of the program environment, activities, and curriculum of after school programs that serve children in elementary and middle school. Emphasis will be placed on developmentally appropriate programming which links curriculum content with developmental learning goals and outcomes.
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3.00 Credits
This course will explore the qualities and tasks associated with management, supervision, and leadership roles in after school education programs. Administrative standards will be applied in the development of sound policy and procedure. Emphasis will be placed on understanding leadership styles, differentiating between the skills and various roles of leaders and managers, and developing the skills needed to be an effective supervisor.
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1.00 Credits
This one credit course is for students with 240 hours of prior supervised experience planning to earn the Credential in After School Education. Students will be required to present documentation of their experience in after school care and education. Students will also be required to organize and present for review the complete Professional Resource File developed during the four courses required for the Credential and submit a paper reflecting on how they have applied what they have learned in the four courses to their work in an after school program. The term "after school program" refers to all out of school time programs including before and after school, vacation and summer programs that assume responsibility for student safety and promote positive child and youth development or extend educational support to children, youth and families in a program operating under state approval or licensing authority. The field experience is performance based and enables the student to earn credit by demonstrating that the student has knowledge and competencies in after school education and can apply that knowledge in actual situations. Students should take either ASE 398 or ASE 399 depending upon their experience OR by permission of the instructor.
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3.00 Credits
This 3 credit practicum is for students who wish to complete their field experience requirements for the Credential in After School Education. The student will be required to complete 240 supervised hours of work at an after school program. The term "after school program" refers to all out of school time programs. These include before and after school, vacation and summer programs that assume responsibility for student safety and promote positive child and youth development or extend educational support to children, youth and families in a program operating under state approval or licensing authority. Students will be required to keep a Reflection Journal during their experience and submit a final paper summarizing their field experience in the after school program. They will also be required to organize and present for review the Professional Resource File developed during the four courses required for the Credential. The field experience is performance based and enables students to earn credit by demonstrating that they have knowledge and competencies in after school education and that they can apply their knowledge in actual situations. Students should take ASE 398 OR ASE 399 depending upon their experience OR by permission of the instructor.
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3.00 Credits
This course will focus on the functions of Macronutrients (carbohydrates, protein and fat) and Micronutrients (vitamins and minerals) and how they are digested, absorbed, and metabolized. The relationships between nutrition and wellness/ disease; energy intake and energy expenditures; weight control, physical activity and diets will be examined. Food safety and food biotechnology will also be covered in this course. Students will analyze their own diets based on the material covered in the course. PowerPoint software is required for group projects.
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4.00 Credits
This introductory course in biology provides a panoramic view of life on earth and emphasizes the interrelation among all living organisms. The use of actual case studies provides opportunities for students to relate biological concepts to their own place in the environment and to develop an understanding of the biosphere.
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