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Culinary Arts |
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CULA 214L - Seafood Cooking
Credits: 1
An advanced class designed to teach the identification, selection, handling and proper preparation of a variety of seafood, including fresh- and salt-water fish, bivalves and mollusks, crustaceans, echinoderms and/or cephalopods. Recipes include a variety of hot and cold seafood dishes and cover cooked, raw and marinated seafood products. Students are provided with established recipes and are required to develop original recipes. Types of seafood used in the course may vary depending upon product availability.
Offered: Occasionally.
Two lab hours.
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CULA 215 - Advanced Food and Beverage Service
Credits: 4
Designed to provide students with a hands-on experience with cooking and serving advanced international cuisines. The uses of regional ingredients and techniques are explored in the preparation of traditional, classical and contemporary meals from different international cuisines. Students prepare food and beverages in a restaurant style service.
Prerequisite(s): CULA 260.
Offered: Fall and Spring.
Two lecture hours, four lab hours.
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CULA 215 - International Cuisine
Credits: 4
Designed to provide students with a hands-on experience with cooking and serving advanced international cuisines. The uses of regional ingredients and techniques are explored in the preparation of traditional, classical and contemporary meals from different international cuisines. Students prepare food and beverages in a restaurant style service.
Prerequisite(s): CULA 151 .
Offered: Fall and Spring.
Three lecture hours, two lab hours.
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CULA 216L - French Cuisine
Credits: 1
A hands-on course covering the various regions of France. Students will cook foods from the areas covered in class and learn proper preparation techniques for nouvelle and more traditional cuisine.
Offered: Occasionally.
Two lab hours.
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CULA 217L - Asian Cuisine
Credits: 1
A hands-on course covering the variety of regional foods of Asia, including the cuisines of Thailand, China, Japan and India. The uses of Asian ingredients and seasonings are explored in the preparation of traditional dishes and contemporary fusion and Pacific Rim cuisine.
Offered: Occasionally.
Two lab hours.
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CULA 219 - Vegetarian Cuisine
Credits: 2
Covers vegetarian cooking techniques using various forms of complimentary proteins and other non-meat alternatives. Students prepare an assortment of vegetarian dishes from appetizers to desserts.
Offered: Fall.
One lecture hour, two lab hours.
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CULA 220L - Food Trends Workshop
Credits: 1
An examination and exploration of new trends in food preparation, ingredients, ethnic/fusion cuisine, seasonings, cooking techniques and nutrition theories. Students prepare foods with a view toward experimentation with the latest trends and with the goal of developing new recipes for consistent production of up-to-the-minute menu items.
May be taken twice for degree or certificate credit.
Offered: Occasionally.
Two lab hours.
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CULA 221L - Advanced Baking II
Credits: 1
An advanced, hands-on course emphasizing benchmark elements of pastry. Students prepare classic bakery-case items and desserts using a variety of doughs, batters, creams, and fillings.
Prerequisite(s): CULA 212L .
Offered: Fall and Spring.
Two lab hours.
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CULA 222L - Italian Cuisine
Credits: 1
A hands on course covering the various regions of Italy. Student will cook foods from the areas covered in class and learn proper preparation techniques for modern and more traditional cuisine.
Offered: Occasionally.
Two lab hours.
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CULA 223L - African Cuisine
Credits: 1
An exploration of the cuisines of the African continent. Traditional and contemporary recipes are covered, from the cous cous of Morocco, the savory stews of the eastern plains and the sophisticated cuisine of Senegal to the creolized foods of Mauritius and the Seychelles and the Afrikaner barbecues of South Africa.
Offered: Occasionally.
Two lab hours.
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CULA 224L - Professional Saute
Credits: 1
This course covers how to prepare fish, poultry, meats and vegetables. Students learn the mise-en-place preparation method and its basic techniques.
Offered: Spring.
Two lab hours.
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CULA 226L - Southwest Cuisine
Credits: 1
A hands-on course covering the variety of foods of the American Southwest, including the influences of Mexican, Spanish and Native American traditions in Southwestern and New Mexican food. The uses of seasonings, masa harina, chiles, meats, fruits and vegetables are explored in the preparation of traditional and innovative cuisine, including appetizers, entrees, desserts and salads.
Offered: Occasionally.
Two lab hours.
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CULA 229L - Jewish Food
Credits: 1
This is a survey of Jewish cuisine throughout the world, including techniques, methods and ingredients common to Jewish foods. Traditional and holiday foods are covered (non-kosher kitchen). The course also includes discussion of historical context and dietary concerns.
Offered: Occasionally.
Two lab hours.
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CULA 232L - Cake Making
Credits: 1
An advanced, hands-on course. Student will prepare a variety of both classical and home-style cake recipes including genoise, charlotte russe, dacquoise and angel food, plus the syrups, fondants and icings used in the modern pastry station. Emphasis will be placed on producing high-quality pastry using professional techniques.
Prerequisite(s): CULA 113L or permission.
Offered: Fall and Spring.
Two lab hours.
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CULA 233L - Cake Decorating
Credits: 1
An advanced, hands-on course. Studentsl will prepare a variety of classical and home-style syrups, fondants and icings and practice their use. Emphasis will be placed on beauty, dexterity and style in the creation of professional-level finished cakes.
Prerequisite(s): CULA 232L or permission.
Offered: Fall and Spring.
Two lab hours.
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CULA 234L - Chocolate and Sugar Workshop
Credits: 1
An advanced, hands-on course. Students learn the chemical composition of sugar and chocolate, and will practice a variety of techniques for creating structural design elements from the two materials. Emphasis will be placed on developing a practical understanding of the nature and use of sugar and chocolate in the professional kitchen.
Prerequisite(s): CULA 113L or permission.
Offered: Fall and Spring.
Two lab hours.
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CULA 235L - The Plated Dessert
Credits: 1
An advanced, hands-on course. Student will prepare a variety of design elements, including syrups, coulis, sugars and chocolates, and practice their use by constructing numerous plated desserts and dessert displays. Emphasis will be placed on combining taste, texture and visual appeal to create distinctive and professional plate designs.
Prerequisite(s): CULA 113L or permission.
Offered: Fall and Spring.
Two lab hours.
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CULA 240L - The Art of Presentation
Credits: 1
A course designed to give students a beginning in presentation and styling. The art of garnishing, plate design, composition and color, buffet structure, creating a buffet menu, placement on the buffet, pastry bag use, table settings and napkin folding are some of the methods and techniques covered.
Prerequisite(s): CULA 151 and permission.
Offered: Occasionally.
Two lab hours.
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CULA 242L - American Country Cooking
Credits: 1
A hands-on course covering the various regions and genres loosely classified as American country cooking, including mid-Atlantic Amish, Mennonite and Shaker traditions; Cajun, Creole and low-country styles; cowboy meals; and classic home cooking. Students prepare farmhouse-style baked goods, barbeques, Sunday dinners and traditional holiday treats using classical country techniques and typical ingredients.
Offered: Occasionally.
Two lab hours.
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CULA 243L - Advanced Cake Decoration and Display
Credits: 1
An advanced, hand-on course emphasizing classical and contemporary decoration for elaborate cake displays. Students prepare multi-tiered and stacked cakes. Emphasis is placed on advanced décor techniques, elements of design, and methods of transport and presentation. Course includes information on client consultation, cake pricing and cake business practices.
Prerequisite(s): CULA 233L .
Offered: Occasionally.
Two lab hours.
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CULA 246L - Advanced Garde-Manger
Credits: 1
A hands-on course covering advanced garde-manger techniques of charcuterie, ices and sorbets, banquet displays and garniture. Students concentrate on developing the skills necessary for working in top-level, fine-dining restaurants in America or Europe. Emphasis is on mise en place, timing and attention to detail.
Offered: Occasionally.
Two lab hours.
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CULA 248L - International Baking and Pastry
Credits: 2
Students learn to make traditional desserts and breads from the world’s diverse cultures. Students practice fundamental baking skills using regional ingredients and techniques. Related food history and cultural relevance are taught in context with pastry production.
Prerequisite(s): CULA 113L .
Offered: Occasionally.
Four lab hours.
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CULA 250 - Pastry Presentation and Display
Credits: 4
This is an advanced capstone course covering a variety of pastries and baked goods with an emphasis on final presentation and display. Students learn to plan, prepare and present final projects. They will work with pastry doughs, sugars, chocolates and other products, using advanced techniques and equipment.
Prerequisite(s): CULA 235L .
Offered: Occasionally.
Two lecture hours, four lab hours.
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CULA 251 - Restaurant Concept
Credits: 4
This is a capstone class designed to demonstrate the students’ competencies gained throughout the previous three semesters of study. After a lecture component in restaurant start up and design, students complete a mid-year project in which they design a new business concept, including location, floor plan, equipment purchases, legal and tax matters and menu design. They write a restaurant menu, a marketing plan and a business plan that includes financial statements and projected budgets for the first year of operation. The second part of the class is a practicum in which each student presents a four-course meal from the menu in their business plan. This part of the class gives the student hands-on practice in management and supervision skills, as well as in large-quantity banquet production.
Prerequisite(s): CULA 151 or ENGL 1110 .
Offered: Summer.
Two lecture hours, four lab hours.
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CULA 256L - History of Spices
Credits: 1
This course will introduce students to the history and uses of spices, herbs, oils, and vinegars. During this course students will learn to identify spices and herbs and learn to apply them in cooking. We will taste different types of qualities of vinegars and oils, and learn the history and process of making them.
Offered: Occasionally.
Two lab hours.
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CULA 257L - Fundamentals of Meat Fabrication and Butchery
Credits: 1
Students learn the difference between primal and sub primal beef cuts and fabricate poultry, pork, and fist cuts. Students explore different methods of cookery based on individual cuts. Emphasis on hands on learning.
Offered: Spring.
Two lab hours.
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CULA 265 - Advanced Culinary Skills
Credits: 3
A hands-on class in advanced culinary skills in garde manger, professional saute, soup, sauces, and seafood cooking. Students develop the skills necessary to execute fine dining level menus and recipes.
Prerequisite(s): CULA 115 .
Offered: Fall and Spring.
One lecture hour, four lab hours.
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CULA 293 - Culinary Cafe Practicum
Credits: 3
Designed to train students in receiving processes, prepping, planning and implementing the Culinary Café’s menu under the direction of the Culinary Café Chef. This gives students hands-on, on-the-job training. Students are required to work during the hours of café operation. Each student is required to work a minimum of 150 hours per semester.
Prerequisite(s): CULA 151 .
Offered: Fall and Spring.
Three lecture hours.
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CULA 298 - Culinary Internship
Credits: 1-3
Designed to provide students entering the workplace with comprehensive training in the practical aspects of work. This internship focuses on hands-on, on-the-job training, exposing students to multiple work stations of a kitchen operation. After the completion of each internship, students are evaluated by the sponsoring chef for competency and comprehension of tasks learned.
Prerequisite(s): CULA 151 .
Offered: Summer, Fall and Spring.
One-three lecture hours.
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CULA 299 - Culinary Externship
Credits: 2
This externship is designed to provide future culinarians entering the workplace with comprehensive training in the practical and theoretical aspects of work required in a highly skilled profession. This 10-week hands-on program exposes students to the different workstations of a kitchen operation. After each station is completed, students are evaluated by the sponsoring chef for competency and comprehension of tasks learned.
Prerequisite(s): CULA 151 and HRMG 118 and permission.
Offered: Summer, Fall and Spring.
Two lecture hours
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Dance |
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DANC 1130 - Ballet I
Credits: 2
[Previously offered as: DANC 172L]
The beginning level of ballet technique. Students learn the basic fundamentals and performance skills of ballet technique, which may include flexibility, strength, body alignment, coordination, range of motion, vocabulary, and musicality.
Offered: Occasionally.
Four lab hours.
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DANC 1140 - Flamenco I
Credits: 1
[Previously offered as: DANC 173L]
Introduction to the art of flamenco and its cultural features and significance. Students will learn the fundamentals of this art form and introductory techniques and skills, which may include handwork, footwork, postures, and specific dances.
May be taken twice for degree or certificate credit.
Offered: Occasionally.
Two lab hours.
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DANC 1150 - Modern Dance I
Credits: 2
[Previously offered as: DANC 174L]
Modern Dance techniques and styles. Students are introduced to proper warm-up techniques, body alignment, control, and flexibility. Students work with various rhythms and combinations of movements. The course emphasizes dance technique and creative experience. The history, terminology, and philosophy of Modern Dance are also discussed.
Offered: Occasionally.
Four lab hours.
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DANC 1155 - Hip-Hop Dance
Credits: 1
[Previously offered as: DANC 155L]
This course provides an atmosphere of safety and encouragement in which students can express creativity and individuality through hip-hop dance.
May be taken twice for degree or certificate credit.
Offered: Occasionally.
Two lab hours.
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DANC 1160 - Jazz I
Credits: 1
[Previously offered as: DANC 171l]
Designed for students with a basic knowledge of dance technique. Students work to attain muscle control and strength as well as increased flexibility. Further awareness of proper body alignment for injury prevention is emphasized. Jazz choreography, style, and terminology are taught at a secondary level.
Offered: Occasionally.
Two lab hours
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DANC 1165 - Beginning Belly Dance
Credits: 1
[Previously offered as: DANC 143L]
Introduction to Middle Eastern (Belly) Dance or Raks Sharqi, using basic steps, movements and rhythms of Turkish, Egyptian, and pan-North African dance forms. The choreography in this class includes any basic steps and arm movements and experimentation with taksim or solo improvisation. Emphasis is on posture and presence, strength in technique, confidence in performance and improvisation. Simple zils or finger cymbal, and veil dancing will also be introduced. Identification of basic rhythms and styles of the music and dance will be discussed. Each class period will include both technical and personal work, encouraging each dancer to find individual style and internal connection within this form of dance.
May be taken twice for degree or certificate credit.
Offered: Occasionally.
Two lab hours.
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DANC 1230 - Beginning Salsa and Swing
Credits: 1
[Previously offered as: DANC 146L]
This class for beginners starts with the fundamentals of salsa and swing styles of dance.
May be taken twice for degree or certificate credit.
Offered: Occasionally.
Two lab hours.
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DANC 2165 - Intermediate Belly Dance
Credits: 1
[Previously offered as: DANC 243L] An opportunity to focus, sharpen, and expand the technical skills, dance vocabulary and personal presence of each dancer in this dance form. Primary attention is paid to arms, hands, body placement, fluidity and movement. Students continue to develop their work with finger cymbals, and with taksim, (solo improvisation), veil dancing and some basic music structure. Cultural and stylistic differences of this dance as it manifests in various countries and cultures will be introduced.
May be taken twice for degree or certificate credit.
Prerequisite(s): DANC 1165 .
Offered: Occasionally.
Two lab hours.
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Dental Assisting |
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DAST 121 - Dental Assisting I
Credits: 2
An introduction to the career of dental assisting with emphasis on its history, organization, and guidelines. This class covers dental ethics, dentistry and the law, basic dental terminology, introduction to the techniques of prevention, disease transmission and infection control, Occupational Safety and Health Administration (OSHA) Blood-borne Pathogens Standards, hazardous communication management, principles and techniques of disinfection and sterilization, regulatory and advisory agencies, chemical safety, dental unit water lines, and ergonomics.
Permission required.
Offered: Fall.
Two lecture hours.
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DAST 122 - Dental Materials
Credits: 2
Covers the composition, properties, classifications, uses, and manipulation of materials commonly used in dentistry. Topics also include legal, ethical, and safety issues related to the use of dental materials.
Permission required.
Corequisite(s): DAST 122L .
Offered: Fall.
Two lecture hours.
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DAST 122L - Dental Materials Lab
Credits: 1
Lab experience for DAST 122. The lab emphasizes first-hand observations and hands-on performance of skill competencies that support the concepts taught in DAST 122.
Permission required.
Corequisite(s): DAST 122 .
Offered: Fall.
Two lab hours.
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DAST 123 - Dental Radiography I
Credits: 2
An in-depth course covering the science of dental radiology. It includes historical background, radiation physics, biology, radiation health protection techniques; radiation exposure monitoring, dental x-ray machine components, parts and composition of dental film; intraoral and extraoral exposures; manual, automatic and digital processing procedures, darkroom procedures, mounting survey of dental images; and placing and exposing dental images on mannequins and a variety of patients. It also includes recognizing, identifying and correcting exposure or processing errors, and identifying anatomical landmarks and pathologies. It also covers legal and ethical issues, quality assurance, and infection control procedures. Successful completion qualifies the student to take the national certification examination for radiation health and safety.
Permission required.
Corequisite(s): DAST 123L .
Offered: Fall.
Two lecture hours.
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DAST 123L - Dental Radiography I Lab
Credits: 1
Lab and pre-clinical experience for DAST 123. The lab emphasizes first-hand observations and hands-on performance of skill competencies that support the concepts taught in DAST 123.
Permission required.
Corequisite(s): DAST 123 .
Offered: Fall.
Two lab hours.
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DAST 124 - Dental Sciences I
Credits: 3
A survey of general and dental human anatomy and physiology. It addresses the structure and function of the head and neck region. It also includes an overview of the dentition, oral cavity, tooth morphology, embryology, and histology.
Permission required.
Offered: Fall.
Three lecture hours.
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DAST 125 - Clinical Procedures I
Credits: 2
Fundamental principles of chair-side assisting for various dental procedures. Students learn about the types, handling, setting, delivering, and retrieving of dental instruments; dental office set up and environment; delivering dental care; moisture control; and an introduction to anesthesia and pain control. Emphasis is on infection-control procedures, management of hazardous materials, and chair-side psychology. This course also includes an introduction to expanded function duties, including the legal and ethical aspects of chair-side dental assisting.
Corequisite(s): DAST 125L .
Offered: Fall.
Two lecture hours.
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DAST 125L - Clinical Procedures I Lab
Credits: 1
Lab and pre-clinical experience for DAST 125. The lab emphasizes first-hand observations and hands-on performance of skill competencies that support the concepts taught in DAST 125.
Corequisite(s): DAST 125 .
Offered: Fall.
Two lab hours.
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DAST 131 - Dental Sciences II
Credits: 3
An in-depth study of dental caries, periodontal diseases, and preventive dentistry. Topics include patient education, plaque control programs, fluoride, dental sealants, flossing and brushing techniques, and nutrition-related to dental health. Participants study oral pathology, including oral defects and microorganisms and their effects on the human body, with recognition and identification of pathological conditions that most frequently occur orally. Students learn about patient records, vital signs, oral diagnosis, and treatment planning. They acquire knowledge about dealing with medically and physically compromised patients. Study of pharmacology includes drug requirements, agencies, and regulations; drug prescriptions; drug actions, side effects, indications and contraindications; common drugs used in dentistry; properties of anesthetics; and drugs and agents used to treat dental-related infections. This course also includes in-depth knowledge of management of dental and medical emergencies.
Permission required.
Prerequisite(s): DAST 124 .
Corequisite(s): DAST 131L .
Offered: Spring.
Three lecture hours.
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DAST 131L - Dental Sciences II Lab
Credits: 1
Lab and pre-clinical experience for DAST 131. The lab emphasizes hands-on practice to support concepts learned in DAST 131.
Permission required.
Prerequisite(s): DAST 124 .
Corequisite(s): DAST 131 .
Offered: Spring.
Two lab hours.
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DAST 133 - Dental Practice Management
Credits: 2
A survey of dental practice management, including communication in the dental office, business operating systems, office policies and procedures, business ethics and jurisprudence, inventory systems, supply ordering, maintenance and retention of business records, management of patient information, cybersecurity, recall systems, public relations, marketing, and financial management in the dental office.
Permission required.
Offered: Spring.
Two lecture hours.
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DAST 134 - Clinical Procedures II
Credits: 2
A continuation of Clinical Procedures I in which students strengthen chairside dental assisting for all recognized dental specialties. Students develop in-depth knowledge in expanded function duties, including legal and ethical implications, patient education, and future trends. The course covers the theory of expanded functions of coronal polishing, placement of fluoride, and placement of dental sealants as prescribed in the rules and regulations of the New Mexico Board of Dental Health Care.
Permission required.
Prerequisite(s): DAST 125 .
Corequisite(s): DAST 134L .
Offered: Spring.
Two lecture hours.
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DAST 134L - Clinical Procedures II Lab
Credits: 2
Lab and pre-clinical experience for DAST 134. The lab emphasizes firsthand observations and hands-on performance of skill competencies that support the concepts learned in DAST 134.
Permission required.
Prerequisite(s): DAST 125L .
Corequisite(s): DAST 134 .
Offered: Spring.
Four lab hours.
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DAST 141 - Dental Education Issues
Credits: 1
An orientation to Dental Clinical Practicum II, which includes familiarization with various dental specialty settings, operations, and evaluation procedures. Students review chairside procedures, share their experiences, and discuss national and state credentials, current concepts in dental and medical health technology and trends, dental careers, employment opportunities, personality types, emotional intelligence, cultural diversity, and the New Mexico Dental Practice Act.
Permission required.
Offered: Summer.
One lecture hour.
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DAST 193 - Dental Clinical Practicum I
Credits: 2
Applied clinical experience in general chairside and various specialty dental settings. As part of the Commission on Dental Accreditation’s requirement of 300 clinical internship hours, students practice clinical applications of all the dental didactic and lab courses, including various dental applications, dental office management, community dental health, and state-approved expanded functions. This course also includes seminars to discuss clinical rotation experiences and measures to take care of any deficiencies.
Permission required.
Prerequisite(s): DAST 123 and DAST 123L .
Offered: Spring.
Four lab hours.
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DAST 222 - Community Dental Health
Credits: 2
Introduction to dental public-health education, including prevalence and incidence of dental diseases, epidemiology, biostatistics, prevention, promotion, care-delivery, and improving quality of life through organized efforts. Community-based experience, with a culturally diverse population and research, is an essential component of this course.
Permission required.
Offered: Spring.
Two lecture hours.
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DAST 293 - Dental Clinical Practicum II
Credits: 5
A continuation of Dental Clinical Practicum I, including the opportunity for clinical application of dental-assisting skills in an office and a variety of clinical settings as part of the Commission on Dental Accreditation’s requirement of 300 clinical internship hours.
Permission required.
Prerequisite(s): DAST 193 .
Offered: Summer.
Ten lab hours.
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DAST 294 - Dental Professionals Seminar
Credits: 1-2
A review of the basic principles of various professional topics in the dental setting.
Permission required.
Graded: Pass/Fail.
Offered: Summer.
One-two lecture hours.
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Early Childhood Education |
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ECED 1110 - Child Growth, Development, and Learning
Credits: 3
[Previously offered as: ECME 111 and ECME 200]
A basic course in the growth, development, and learning of young children, prenatal through age eight, provides students with the theoretical foundation for becoming competent early childhood professionals. The course includes knowledge of how young children grow, develop and learn. Major theories of child development are integrated with all domains of development, including biological-physical, social, cultural, emotional, cognitive and language. The adult’s role in supporting each child’s growth, development and learning is emphasized.
Prerequisite(s): ENGL 109 .
Offered: Summer, Fall and Spring.
Three lecture hours.
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ECED 1115 - Health, Safety, and Nutrition
Credits: 2
[Previously offered as: ECED 112]
Provides information related to standards and practices that promote children’s physical and mental well-being sound nutritional practices, and maintenance of safe learning environments. The course includes information for developing sound health and safety management procedures for indoor and outdoor learning environments for young children. The course examines the many scheduling factors that are important for children’s total development, healthy nutrition, physical activity, and rest.
Prerequisite(s): ENGL 109 .
Offered: Fall and Summer.
Two lecture hours.
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ECED 1120 - Guiding Young Children
Credits: 3
[Previously offered as: ECED 218] Various theories of child guidance and the practical applications of each. It provides developmentally appropriate methods for guiding children and effective strategies and suggestions for facilitating positive social interactions. Strategies for preventing challenging behaviors through the use of environment, routines and schedule will be presented. Emphasis is placed on helping children become self- responsible, competent, independent, and cooperative learners and including families as part of the guidance approach.
Prerequisite(s): ECED 1110 .
Offered: Fall.
Three lecture hours.
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ECED 1125 - Assessment of Children and Evaluation of Programs
Credits: 3
[Previously offered as: ECED 114] Familiarizes students with a variety of culturally appropriate assessment methods and instruments, including systematic observation of typically and non-typically developing children. The course addresses the development and use of formative and summative assessment and evaluation instruments to ensure comprehensive quality of the total environment for children, families, and the community. Students will develop skills for evaluating the assessment process and involving other teachers, professionals and families in the process.
Prerequisite(s): ECED 1110 .
Offered: Spring.
Three lecture hours.
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ECED 1130 - Family and Community Collaboration
Credits: 3
[Previously offered as: EDUC 252 or ECED 113] This beginning course examines the involvement of families and communities from diverse cultural and linguistic backgrounds in early childhood programs. Ways to establishes collaborative relationships with families in early childhood settings is discussed. Families’ goals and desires for their children will be supported through culturally responsive strategies.
Prerequisite(s): ECED 1110 or EDUC 2115 .
Offered: Spring.
Three lecture hours.
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ECED 1140 - Foundations of Early Childhood
Credits: 3
[Previously offered as: ECME 111]
An introduction for entry-level professionals to the field of early care, education and family support. This course meets New Mexico licensing standards for entry level curriculum and address the seven competency areas for early childhood education. The 45-hour entry level course may be used as part of the 120 clock hours of child study required by the CDA.
Graded: Pass/Fail.
Offered: Summer, Fall and Spring.
Three lecture hours.
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ECED 1155 - Working with Challenging Behaviors
Credits: 1
[Previously offered as: ECME 163]
An introductory course in working with children from birth through 8 years who are difficult to raise or teach because of their different temperaments. Students learn how to deal with children who are fidgety and unable to be still, who are easily overstimulated and impulsive, and who exhibit aggressive, highly distractible and unpredictable behaviors.
Graded: Pass/Fail.
Offered: Occasionally.
One lecture hour.
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ECED 1240 - Principles and Practices in Infant Family Studies
Credits: 3
[Previously offered as: ECED 127]
Intended to assist students to understand infant and toddler development in the context of relationships. This course defines and implements basic elements of quality programming for all infants and toddlers in safe, healthy, responsive caring environments, including the child’s home. The experiences in identified settings will support strong nurturing relationships, cultural competence, diverse learning needs and styles of every child, appropriate guidance techniques and partnership with the families, cultures, and community represented. Students are assisted through the course in gaining the ability to observe, discuss, and implement basic elements of quality programming for infants and toddlers in home, small-group, or whole-group care situations.
Prerequisite(s): ENGL 109 .
Offered: Summer.
Three lecture hours.
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ECED 1998 - Childhood Development Field Experience
Credits: 2
[Previously offered as: ECED 134L] Field experience that meets the requirements of the Child Development Certificate issued by the New Mexico Children Youth and Families Department (CYFD). Students apply developmentally appropriate practices, establish partnerships with families, and design programs/curriculum that are culturally and linguistically appropriate.
Prerequisite(s): ECED 1115 and ECED 1130 and ECED 1125 .
Offered: Summer, Fall and Spring.
Four lab hours.
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ECED 2110 - Professionalism
Credits: 2
Provides a broad-based orientation to the field of early care and education. Early childhood history, philosophy, ethics and advocacy are introduced. Basic principles of early childhood systems are explored. Multiple perspectives on early care and education are introduced. Professional responsibilities such as cultural responsiveness and reflective practice are examined.
Prerequisite(s): ENGL 109 .
Offered: Fall.
Two lecture hours.
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ECED 2115 - Introduction to Language, Literacy, and Reading
Credits: 3
[Previously offered as: ECED 211] Designed to prepare early childhood professionals for promoting children’s emergent literacy and reading development. Through a developmental approach, the course addresses ways in which early childhood professionals can foster young children’s oral language development, phonemic awareness, and literacy problem solving skills, fluency, vocabulary, and comprehension. This course provides the foundation for early childhood professionals to become knowledgeable about literacy development in young children. Instructional approaches and theory-based and research based strategies to support the emergent literacy and reading skills of native speakers and English language learners will be presented.
Prerequisite(s): ECED 1110 .
Offered: Spring.
Three lecture hours.
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ECED 2120 - Curriculum Development through Play Birth through Age 4 (PreK)
Credits: 3
[Previously offered as: ECED 216A] The beginning curriculum course places play at the center of curriculum in developmentally appropriate early childhood programs. It addresses content that is relevant for children birth through age four in developmentally and culturally sensitive ways of integrating content into teaching and learning experiences. Information on adapting content areas to meet the needs of children with special needs and the development of Individualized Family Service Plans (IFSP) is included. Curriculum development in all areas, including literacy, numeracy, the arts, health, science, social skills, and adaptive learning for children, birth through age four, is emphasized.
Prerequisite(s): ECED 1110 and ECED 1125 .
Corequisite(s): ECED 2121 .
Offered: Fall.
Three lecture hours.
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ECED 2121 - Curriculum Development through Play Birth through Age 4 (PreK) Practicum
Credits: 2
[Previously offered as: ECED 216B] A beginning practicum course and a co-requisite with the course Curriculum Development through Play - Birth through Age 4. The field based component of this course will provide experiences that address curriculum content that is relevant for children birth through age four in developmentally and culturally sensitive ways of integrating content into teaching and learning experiences. Information on adapting content areas to meet the needs of children with special needs and the development of Individualized Family Service Plan (IFSPs) is included. Curriculum development in all areas, including literacy, numeracy, the arts, health, science, social skills, and adaptive learning for children, birth through age four, is emphasized.
Prerequisite(s): ECED 1110 .
Corequisite(s): ECED 2120 .
Offered: Fall.
Four lab hours.
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ECED 2130 - Curriculum Development and Implementation Age 3 (PreK) through Grade 3
Credits: 3
[Previously offered as: ECED 217A] Focuses on developmentally appropriate curriculum content in early childhood programs, age three through third grade. Development and implementation of curriculum in all content areas, including literacy, numeracy, the arts, health and emotional wellness, science, motor and social skills, is emphasized. Information on adapting content areas to meet the needs of children with special needs and the development of Individual Education Plans (IEPs) is included.
Prerequisite(s): ECED 1110 and ECED 1125 .
Corequisite(s): ECED 2121 .
Offered: Spring.
Three lecture hours.
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ECED 2131 - Curriculum Development and Implementation Age 3 (PreK) through Grade 3 Practicum
Credits: 2
[Previously offered as: ECED 217B] A beginning practicum course is a corequisite with the course Curriculum Development and Implementation: Age 3 through Grade 3. The field based component of this course provides experiences that address developmentally appropriate curriculum content in early childhood programs, age three through third grade. Development and implementation of curriculum in all content areas, including literacy, numeracy, the arts, health and emotional wellness, science, motor and social skills is emphasized. Information on adapting content areas to meet the needs of children with special needs and the development of Individualized Education Plans (IEP) is included.
Prerequisite(s): ECED 1110 .
Corequisite(s): ECED 2120 .
Offered: Spring.
Four lab hours.
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ECED 2150 - Relationship and Reflective Practice in IFS
Credits: 3
[Previously offered as: ECED 125] An intermediate-level course intended to define and implement basic elements of relationship building with families and colleagues with a goal of quality programming for infants, and toddlers. The lenses of reflective practice and reflective supervision are presented as avenues for working collaboratively with families and peers.
Prerequisite(s): ENGL 109 .
Corequisite(s): ECED 2151 .
Offered: Fall.
Three lecture hours.
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ECED 2151 - Relationships and Reflective Practice Practicum
Credits: 3
[Previously offered as: ECED 126L] Application of knowledge gained in ECED 125 Relationships and Reflective Practice in Infant Family Studies in an early childhood care and education setting.
Prerequisite(s): ENGL 109 .
Corequisite(s): ECED 2150 .
Offered: Fall.
Four lab hours.
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ECED 2240 - Infant Toddler Growth and Development (Prenatal to Age 3)
Credits: 3
[Previously offered as: ECED 123] Provides both basic knowledge of typically and atypically developing young children from the prenatal period to 36 months and a foundational understanding for the promotion of the health, well- being and development of all infants and toddlers within the context of family, community and cultural environments. The course examines infancy and toddlerhood with an emphasis on the interrelationship of cognitive, physical, social and emotional development, mental health and early parent-child relationships. Students must complete the practicum hours to pass this course.
Prerequisite(s): ENGL 109 .
Corequisite(s): ECED 2241 .
Offered: Spring.
Three lecture hours.
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ECED 2241 - Infant Toddler Growth Development Practicum
Credits: 2
[Previously offered as: ECED 124L] Application of knowledge gained from ECED 123 or ECED 2240 Infant Toddler Growth and Development in an early childhood care and education setting.
Prerequisite(s): ENGL 109 .
Corequisite(s): ECED 2240 .
Offered: Spring.
Three lab hours.
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ECED 2250 - Early Childhood Education Profession in New Mexico
Credits: 1
[Previously offered as: EDUC 250]
An introduction to the early childhood profession in New Mexico. Students develop a definition of advocacy for excellence in state early childhood programs and discuss the diverse communities of New Mexico. Students examine state and national professional codes of ethics and conduct as well as federal, state and local regulations and legislation regarding programs of service for young children. Critical reflection of one’s own professional and educational practices is emphasized along with professional development opportunities that would enhance knowledge and skills in working with young children/
Permission required.
Offered: Occasionally.
One lecture hour.
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ECED 2255 - Curriculum Development - Learning Environment in Early Childhood Education
Credits: 3
[Previously offered as: EDUC 253] An integration of knowledge of child development and learning theory with early childhood curriculum content for young children from age three to grade three. Students study the principles of designing and evaluating curriculum that is developmentally appropriate for young children. Content includes arts, literacy, mathematics, physical education, health, social studies, science and technology. Integrated curriculum that is supportive of language, home experiences and cultural values will be emphasized. This course requires 10 hours of fieldwork in an early childhood classroom approved by the instructor.
Permission required.
Prerequisite(s): EDUC 2115 and ECED 1110 .
Offered: Fall and Spring.
Three lecture hours.
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ECED 2260 - Assessment and Evaluation in Early Childhood Education
Credits: 3
[Previously offered as: EDUC 254] Provides students with the ability to use a variety of assessment methods to determine the developmental levels and needs of young children age three to grade three. Learners are introduced to the meaning and uses of authentic assessment as well as various tools and assessment strategies. The course teaches students to 203 interpret observational and assessment data to monitor young children’s progress, guide instructional practice, and identify and refer at-risk children. This course requires 10 hours of fieldwork in an early childhood classroom approved by the instructor.
Permission required.
Prerequisite(s): EDUC 2115 and ECED 1110 .
Offered: Fall and Spring.
Three lecture hours.
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ECED 2270 - Early Literacy I - Introduction to Theory & Models
Credits: 3
[Previously offered as: EDUC 255] Focuses on theories and approaches to reading instruction for young children. Major topics in the course include early and emergent reading theories, stages of reading and emergent literacy at each developmental sequence of language and literacy, which includes the influence of culture and home factors. Reading assessment practices require documentation of multiple sources including cultural and linguistic differences and diverse ways of learning. This course requires 10 hours of fieldwork in an early childhood classroom approved by the instructor.
Prerequisite(s): EDUC 2115 and ECED 1110 .
Offered: Summer.
Three lecture hours.
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ECED 2275 - Early Literacy II - Development and Implementation
Credits: 3
[Previously offered as: EDUC 256] An exploration of principles that enhance the development and implementation of emergent literacy practices with young children. These principles include direct instruction, experiential learning, listening to and sharing stories, and book readings. Students also learn how to modify the literacy environment and to encourage family participation. Literacy principles and best practices become the basis for the discussion and activities supporting effective instructional strategies. This course requires 10 hours of fieldwork in an early childhood classroom approved by the instructor.
Permission required.
Prerequisite(s): EDUC 2115 and ECED 2270 .
Corequisite(s): ECED 2998 .
Offered: Occasionally.
Three lecture hours.
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ECED 2998 - Supervised Field Experience in Early Childhood Education
Credits: 3
[Previously offered as EDUC 257L] An opportunity to analyze, critique and reflect upon their selected field experiences in programs for children birth through grade three through dialogue with other students in the same field experience settings and the college instructor. Guided discussions address classroom management, student learning, lesson planning, assessment, parent communications and professional development. Students will engage in applied classroom research to assess and improve upon the efficacy of their instructional practices. Additional areas include standards-based and developmentally appropriate early childhood education methodology, professional issues, ethics and portfolio preparation. This course requires a minimum of 150 hours of field experience in an early childhood setting. Application for Field Experience due the semester prior to placement.
Permission required.
Corequisite(s): ECED 2275 .
Offered: Occasionally.
Six lab hours.
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Economics |
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ECON 2110 - Macroeconomic Principles
Credits: 3
[Previously offered as: ECON 200] The study of national and global economies. Topics include output, unemployment and inflation; and how they are affected by financial systems, fiscal and monetary policies.
Prerequisite(s): MATH 102 or MATH 1150 .
Offered: Summer, Fall and Spring.
NMGEC: Area IV: Social and Behavioral Sciences.
Three lecture hours.
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ECON 2120 - Microeconomic Principles
Credits: 3
[Previously offered as: ECON 201] A broad overview of microeconomics. Microeconomics is the study of issues specific to households, firms, or industries with emphasis on the role of markets. Topics will include household and firm behavior, demand and supply, government intervention, market structures, and the efficient allocation of resources.
Prerequisite(s): MATH 102 or MATH 1150 .
Offered: Summer, Fall and Spring.
NMCCNS: Area IV: Social and Behavioral Sciences.
Three lecture hours.
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Education |
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EDUC 1120 - Introduction to Education
Credits: 3
[Previously offered as: EDUC 111] Introduction to the historical, philosophical, sociological foundations of education, current trends, and issues in education; especially as it relates to a multicultural environment. Students will use those foundations to develop effective strategies related to problems, issues and responsibilities in the field of education.
Prerequisite(s): ENGL 109 .
Corequisite(s): EDUC 1190 .
Offered: Fall and Spring.
Three lecture hours.
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EDUC 1190 - Field-based Teaching Observations
Credits: 1
[Previously offered as: EDUC 112L] This course gives students the opportunity to observe classroom environments and determine a classroom teacher’s responsibilities. The class combines observation with an on campus seminar.
Graded: Pass/Fail.
Corequisite(s): EDUC 1120 .
Offered: Fall and Spring.
Two lab hours.
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EDUC 2105 - Orientation to the Teaching Profession
Credits: 1
[Previously offered as: EDUC 201A]
An orientation to the teaching profession and to the conceptual framework for the Teacher Academy Teacher Certification Program. Students reflect on their individual dispositions and on their experiences as learners in order to examine perceptions and assumptions they hold about teaching and learning. In addition, students examine the ways in which teacher beliefs influence learning. Additional topics include Teacher Academy conceptual framework, core values, teacher candidate competencies and proficiencies, demands of the profession, leadership, teacher reflection, and aspects of education. This course includes a structured 5 hour field component.
Permission required.
Offered: Fall and Spring.
One lecture hour.
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EDUC 2115 - Foundations of Early Childhood
Credits: 2
[Previously offered as: EDUC 251]
Focuses on historical, philosophical and social foundations of the early childhood education profession and how these foundations influence current thought and practices. A particular emphasis will be placed on developmental issues for children, birth through the age of eight. Topics include a survey of the history of early childhood education and professionalism, ethical codes of conduct, and issues of advocacy in the field. Upon completion of the course, students will articulate a well-designed personal early childhood education philosophy that supports practices of inclusion and cultural and linguistic diversity in early education. This course requires 10 hours of fieldwork in an early childhood program approved by the instructor.
Permission required.
Offered: Occasionally.
Two lecture hours.
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EDUC 2296 - Education Seminar
Credits: 1-3
[Previously offered as: EDUC 290] Covers selected topics, theories, methods and strategies for the professional development of educators. Students will engage in self-assessment activities related to the selected topic. Topics vary from semester to semester.
Graded: Pass/Fail.
Offered: Occasionally.
Three lecture hours.
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EDUC 2350 - The Critically Reflective Teacher
Credits: 2
[Previously offered as: EDUC 201B] Exploration of the role of critically reflective teachers in diverse educational settings. Students demonstrate a commitment to the development and practice of self-directed reflection as applied to teaching and learning. Students explore how reflection-in-action and reflection-on-action guide instructional decision-making. This course includes a 10 hour field component.
Prerequisite(s): EDUC 2105 .
Offered: Summer, Fall and Spring.
Two lecture hours.
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EDUC 2355 - Theories of Teaching and Learning
Credits: 3
[Previously offered as: EDUC 202] Examines the teaching and learning process in relation to historical, theoretical, philosophical, and social foundations of education. Students develop an awareness of expected developmental progressions and ranges of individual variation within the physical, social, emotional, moral, and cognitive domains. Students learn how to apply instructional strategies that promote learning. This course includes a structured 10 hour field component.
Prerequisite(s): EDUC 2350 .
Offered: Summer, Fall and Spring.
Three lecture hours.
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EDUC 2360 - Curriculum and Assessment
Credits: 3
[Previously offered as: EDUC 203] Planning effective instruction, designing and analyzing meaningful assessment based on students’ needs and. on district and state standards. Specific strategies focus on differentiating instruction, designing a conceptually based curriculum, and analyzing standards for alignment with curriculum content and outcomes. Students learn how to use assessment data to direct their teaching practices and curriculum development. This course includes a structured 10 hour field component.
Prerequisite(s): EDUC 2350 .
Offered: Summer, Fall and Spring.
Three lecture hours.
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EDUC 2365 - Effective Teaching
Credits: 3
[Previously offered as: EDUC 204] Covers effective instructional processes, techniques and procedures to help teachers lead their classrooms toward high levels of student success. Students learn practical keys and strategies for increased student motivation and learning in a diverse classroom. The processes of social, emotional, physical and cognitive development from birth through adolescence and their implications for student learning are reviewed. Students examine a variety of classroom management models for understanding classroom behaviors and educational strategies that are effective in helping all students succeed. This course includes a structured 10 hour field component.
Prerequisite(s): EDUC 2350 .
Offered: Summer, Fall and Spring.
Three lecture hours.
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EDUC 2370 - Reading in the Content Area
Credits: 3
[Previously offered as: EDUC 206S] Exploration of developmentally, culturally and linguistically appropriate, formal and informal research- based assessments and teaching strategies in the teaching of reading in grades K-8. This course includes a structured 10-hour field component.
Prerequisite(s): EDUC 2350 .
Offered: Summer, Fall and Spring.
Three lecture hours.
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EDUC 2375 - Technology Integration in the Classroom
Credits: 3
[Previously offered as: EDUC 228]
Students apply knowledge of learning theory to explore how to incorporate educational technology as a classroom tool in the K-12 learning environment. Students will use classroom technology to enhance curriculum development and application to the classroom. Examines the impact of technology on the changing role of the teacher.
Prerequisite(s): ENGL 109 .
Offered: Occasionally.
Three lecture hours.
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EDUC 2420 - Teaching Reading for the Elementary Classroom
Credits: 3
[Previously offered as: EDUC 206E] An exploration of developmentally, culturally and linguistically appropriate, formal and informal research- based assessments and teaching strategies in the teaching of reading in grades K-8. This course includes a structured 10-hour field component.
Prerequisite(s): EDUC 2350 and EDUC 2430 .
Offered: Summer, Fall and Spring.
Three lecture hours.
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EDUC 2430 - Fundamentals of Reading Instruction
Credits: 3
[Previously offered as: EDUC 205] Course Description Prepares students to apply research-based techniques in the development and implementation of a literacy program including phonics, phonemic awareness, fluency, vocabulary and comprehension. Students are introduced to a literature-based curriculum and explore developmentally appropriate reading techniques as applied to the reading process. Students explore and understand theory and research on the effective teaching of reading and writing, the components of language and the cognitive characteristics of readers. This course includes a structured 10 hour field component.
Prerequisite(s): EDUC 2350 .
Offered: Summer, Fall and Spring.
Three lecture hours.
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EDUC 2545 - Exceptionalities and Placement
Credits: 3
[Previously offered as: EDUC 208] Focuses on the meanings and concepts of disabilities that affect learning. Students gain an understanding of each of the exceptionalities and the developmental stages involved in motor, language, social-emotional, sensory and cognitive domains. Students learn components of identification, assessment, educational planning and implementation of instruction for students with disabilities within the context of public schools. This course includes a structured 10-hour field component.
Prerequisite(s): EDUC 2350 .
Offered: Fall and Spring.
Three lecture hours.
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EDUC 2550 - Evaluation and IEP
Credits: 3
[Previously offered as: EDUC 209] The screening evaluation, eligibility and re-evaluation process for students with special needs. There is special emphasis on the process of Special Education in the public schools, including referral, assessment, determining eligibility, instructional interventions and evaluation of student progress. Students learn about developing Individual Education Plans (IEPs), writing goals and objectives, and the legal mandates for serving students with disabilities. A primary focus of the course is considering Special Education in the context of inclusive schooling. This course includes a structured 10-hour field component.
Prerequisite(s): EDUC 2350 .
Offered: Summer and Spring.
Three lecture hours.
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EDUC 2565 - Reading For Special Learners
Credits: 3
This course provides an understanding of concepts and procedures for teaching reading to students with special needs. Emphasis is placed on formal and informal reading assessments; effective reading practices, research-based reading programs, direct instruction, and differentiated teaching applications. Components of the class include oral language, decoding strategies, phonemic awareness, vocabulary acquisition, fluency, comprehension skills, and writing/literacy skills. The inclusion of students with special needs into general education reading curriculum will also be addressed with a focus on instruction and various forms of assessment.
Prerequisite(s): EDUC 2350 and EDUC 2430 .
Offered: Fall and Spring.
Three lecture hours.
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EDUC 2610 - Intercultural Communication for Educators
Credits: 3
[Previously offered as: EDUC 261]
In this course, participants explore the role culture plays in shaping one’s worldview and in dictating how one interacts with others. By examining different cultures, participants develop an articulate understanding of the four facets of culture (Knowledge, Attitude, Skills and Awareness) and how they may support or disrupt one’s learning experience. Participants also identify how diversity and multiculturalism have shaped the evolution of the state of New Mexico. Through the exploration of cultural traits, participants develop greater cultural sensitivity and strong intercultural skills. Participants learn how to create a classroom environment that supports intercultural communication, celebrates diversity, and teaches cultural sensitivity.
Offered: Summer.
Three lecture hours.
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