Retired Courses - 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).
