ES 2310 - Thermodynamics

1. Explain thermodynamic concepts of systems, processes, and states;
2. Identify and define thermodynamic variables such as temperature, pressure, specific volume, and entropy;
3. Identify and define thermodynamic properties such as specific heat, and potentials such as internal energy and heat content;
4. Use thermodynamic charts such as steam tables to find states of a system;
5. Calculate process efficiency from the standpoint of first and second laws;
6. Perform an energy analysis of open and closed systems;
7. Analyze the basic operation of specific systems and processes such as internal combustion engines, air conditioning systems, refrigeration and heat pumps;
8. Identify irreversibility, and articulate the consequences of such for processes and machines;
9. Explain the engineering consequences of the four laws of thermodynamics.

ES 2330 - Fluid Dynamics

1. Define important fluid properties and behavior characteristics.
2. Identify some widely used instruments for measuring fluid properties, behavior, and flow.
3. Apply hydrostatic and buoyancy equations to solve problems.
4. Apply Bernoulli equation to solve problems.
5. Utilize Reynolds transport theorem, including the conservation of mass, linear momentum, and energy equation, to solve engineering applications.
6. Apply Navier-Stokes equations in appropriate engineering applications to solve problems.
7. Employ Buckingham π Theorem and dimensionless group analysis.
8. Analyze fluid flow in enclosed conduits.
9. Analyze external flow in a variety of systems.
10. Evaluate various turbomachines, including centrifugal pumps.

ES 2410 - Mechanics of Materials

1. Understand the definitions of stress (normal, shear, and bearing) and strain (normal and shear);
2. Determine the following material properties from a stress-strain curve: modulus of elasticity, elastic limit, yield stress, ultimate stress, rupture stress, elastic and plastic strain;
3. Calculate stresses and deformations in members under axial loading, including statically indeterminate and composite members;
4. Determine shear stress and deformation in shafts under torsional loading, including statically indeterminate and composite shafts;
5. Determine stresses and deformations in members subjected to temperature change, including statically indeterminate and composite members;
6. Calculate normal stress due to bending moment;
7. Write equations for shear and moment for prismatic members under transverse loads using free body diagrams;
8. Write equations for shear and moment using singularity functions;
9. Construct shear and moment diagrams for beams under transverse loading;
10. Calculate shear stress in beams under transverse loading;
11. Calculate normal and shear stresses at a point due to combined loading (axial, moment, shear, and torsion);
12. Analyze variations in normal and shear stress at a point using analytical equations and by Mohr’s circle (plane stress transformation);
13. Understand and be able to define various failure criteria for common engineering materials;
14. Compute the slope and deflection of an elastic beam;
15. Apply Euler’s formula to predict buckling load of columns with typical end conditions;
16. Understand the basic concept of work and energy and perform simple calculations using energy methods.

FCSC 0000 - Any course from the FCSC department

FCSC 1140 - Nutrition

1. Identify the process of digestion, absorption, and metabolism for each of the major nutrients.
2. Describe the role of the nutrients in maintaining good health.
3. Identify food sources to provide an adequate supply of the nutrients.
4. Evaluate a diet for adequacy.
5. Develop an appropriate meal plan to meet nutrient needs.
6. Discuss the changing nutrient needs at each stage of the life cycle.
7. Describe the role of nutrition in specific disease states.
8. Apply information concerning normal nutrition to own or others’ health care.

FCSC 1141 - Principles of Nutrition

FCSC 1470 - Internship in Family and Consumer Science

FCSC 2122 - Child Development Lab

1. Examine the domains of development birth – 7 years.
2. Observe different age levels in a natural learning environment.
3. Outline differences in ages and rates of growth.

FCSC 2470 - Internship in Family & Consumer Science

FDSC 0000 - Any course from the FDSC department

FDSC 1410 - Food & Your Well Being

FDSC 1470 - Internship in Food Science

FDSC 2040 - Principles of Meat Animal Evaluation

1. Visually appraise livestock
2. Visually appraise and objectively measure meat animal carcasses
3. Calculate USDA yield grades for beef and lamb carcasses
4. Determine USDA quality grades for beef, pork, and lamb carcasses
5. Calculate carcass and live animal value.
6. Predict the effect of meat animal growth/development and selection/breeding on carcass value

FDSC 2470 - Internship in Food Science

FIN 0000 - Any course from the FIN department

FIN 1000 - Personal Finance

FIN 2100 - Managerial Finance

ACCT 1020, STAT 2050 or equivalent Level IV math

FL 0000 - Foreign Language

SPAN 1010 - First Year Spanish I
SPAN 1020 - First Year Spanish II

The following language courses are not taught regularly at NWCCD:
CHIN 1010 - First Year Chinese I
CHIN 1020 - First Year Chinese II
FREN 1010 - First Year French I
FREN 1020 - First Year French II
GERM 1010 - First Year German I
GERM 1020 - First Year German II

All courses are 4 credits.  Two semesters of the same language are often required.

FL 0002 - Foreign Lanuage-2nd semester

FREN 1010 - First Year French I

1. Interface with people.
2. Describe oneself.
3. Communicate likes and dislikes.
4. Communicate daily routines.
5. Develop communication skills needed in restaurants.
6. Discover field of study.
7. Explain pastimes.
8. Validate travel plans.
9. Express shopping plans.
10. Demonstrate some cultural knowledge in oral and written presentations.
11. Imitate the use of culturally appropriate vocabulary, idiomatic expressions, and non-verbal behaviors of the target culture.

FREN 1020 - First Year French II

1. Describe celebrations and personal relationships.
2. Explain medical conditions.
3. Discuss technology and electronics.
4. Describe a house.
5. Discuss the environment and nature.
6. Request directions.
7. Discuss health, well-being, and nutrition.
8. Describe jobs and future plans.
9. Recognize differences and similarities in the perspectives of the target culture and their own.
10. Evaluate cultural stereotypes encountered in oral and written texts.

FSHM 1500 - Intro to Hospitality Management

This course is designed to provide beginning students with an understanding of the hospitality industry. Students are introduced to the terms and vocabulary in standard use. Organizations, which represent the major components, are studied and operational characteristics are introduced. The student is exposed to current issues facing the industry, to future challenges, and to career opportunities in the field.

Instructional Method Lecture

General Education Requirement: Global Diversity
Minimum Student Competencies
Upon completion of FSHM 1500 Intro to Hospitality Management, the student will:

1. Discuss major tourism markets, noting such things as numbers of visitors, tourism attractions, and tourist spending from a world culture perspective..

2. Identify the advantages and disadvantages of a career in hospitality.

3. Summarize some of the pitfalls of starting a new restaurant and cite reasons why restaurants may fail.

4. List and describe menu categories and summarize the importance of menu design and pricing.

5. Describe the universality of human experience in casino hotels, cite how they differ from other types of hotels, describe the growing popularity of gaming, and give examples of casino operations, employees, and guests.

6. Give examples of what the division of a hotel must do to comply with the Americans with Disabilities Act as it relates to diversity in human societies.

7. Compare equity clubs with corporate and developer clubs.

8. List and describe types of meeting’s typically held in lodging facilities, exploring global change and interconnectedness.

9. Trace the development of management theories.

10. Explain some of the way managers can help employees become self-motivated.

11. Distinguish marketing from selling and describe the unique challenges faced by marketers of services.

12. List and summarize the major terms and provisions usually addressed in a hotel management contract.

13. Compare the success rate of franchises versus other private businesses, state common reasons individuals give for wanting to buy a franchise, and outline the advantages and disadvantages of owning a franchise.

14. Give examples of different aesthetic, traditional and cultural viewpoints concerning morality, contrast deontology with utilitarianism, and explain the concept of ethical relativism.

FSHM 1540 - Managing Customer Service

 

Credits: 3

FSHM 1971 - Hospitality Practicum I

1. Explore basic work ethic practices such as punctuality, proper dress and attitude.
2. Perform basic small business accounting procedures.
3. Complete basic opening and closing procedures for a small business.
4. Examine the process of running a small business.
5. Examine the logistics of a banquet function.
6. Develop marketing strategies for a small business or event.

FSHM 1972 - Hospitality Practicum II

1. Explore basic work ethic practices such as punctuality, proper dress and attitude.
2. Perform basic small business accounting procedures.
3. Complete basic opening and closing procedures for a small business.
4. Examine the process of running a small business.
5. Examine the logistics of a banquet function.
6. Develop marketing strategies for a small business or event.

FSHM 2500 - Supervision

Have an increased understanding of their personal inventory of human relations skills.

2. Understand areas in which they need improvement and /or development and practice methods for   

    the development of their personal human relations skills.

3. Develop a human resources system for effective management of the major personnel functions of    

    an organization in the hospitality industry.

4. Effectively work in-group environments to the mutual benefit of themselves, the group, and the  

    organization.

5.  Practice the effective use of specific skills in human resources and personnel management.

6.  Apply techniques to develop and enhance an effective discipline program. Topics addressed                                 include four commonly believed myths of discipline, causes of disciplinary problems, administering      discipline, and progressive discipline programs.

7.  Understand special supervisory concerns, including labor shortage, Equal Employment   

     Opportunity laws, sexual harassment, the supervisor’s legal role, safety and security, supervising  

     a multi-cultural work force substance abuse, and working with employee unions.

8.  Understand strategies designed to increase employee motivation.  Topics addressed include  

     getting to know your employees, identifying motivational problems, leadership styles and factors  

     addressing them, and increasing employee participation.

9.  Apply techniques to manage conflict, including that between employees, between supervisor and

    employee, and between supervisor and boss. Topics include inner conflict, sources and types of    

    conflict, and tips for negotiating personal conflict.

10. Apply techniques to manage time effectively, including analyzing time, delegating, and using

     management tools such as to-do lists and weekly planning guides.

FSHM 2510 - Hospitality Marketing

1. Understand basic concepts of hospitality marketing as they relate to consumer behavior in the global marketplace.
2. Understand and be able to apply concepts/ideas/theories in target marketing in the hospitality industry, both locally and internationally.
3. Apply concepts/ideas/theories in market segmentation, as they relate to the global hospitality industry.
4. Apply concepts of positioning as the basis for marketing planning.
5. Distinguish between and apply components of a marketing plan at the national chain or international level.
6. Distinguish between and apply components of a marketing plan at the unit level.
7. Understand and be able to implement existing marketing information systems, utilizing comparative data from community analysis competitive analysis.
8. Design a complete marketing plan for a segment of the global hospitality market.

FSHM 2520 - Security and Loss Prevention

Discuss legal concerns in providing safe and secure accommodations for guests.

2. Identify preliminary considerations in setting up a security program, including the importance of law

    enforcement liaison and security training.

3. State the various methods of security staffing, noting the potential strengths and weaknesses of each

    method.

4. Identify and explain the functions of a variety of security equipment, including physical security

    systems, surveillance systems, communication systems, alarm systems, and guestroom security       equipment such as locks.

5. Identify and explain the purposes of security procedures that deal with guest protection and internal     

    control. Procedures are discussed generally and on a department-by-department basis, with special  

    attention given to the accounting department and the protection of funds.

6. Discuss the elements of and need for computer security.

7. Cite the special security concerns involved in report writing, record keeping, media relations, the

    presence of special guests or events, and maintaining swimming pools, health clubs, and jogging trails.

8. Contribute to the development of an emergency management program that deals with bombs and

    bomb threats, fires, hurricanes, tornadoes, floods, earthquakes, blackouts, robberies, medical   

    emergencies, and terrorism.

9. Discuss the elements of a safety program.

10. Identify many Occupational Safety and Health Act regulations that contain information important to

      lodging property managers and personnel.

FSHM 2530 - Food Purchasing

1. Apply cost-cutting actions in order to streamline the ordering procedure
2. Review selection factors such as the AP price and packaging involved in purchasing
3. List the varieties of fresh produce on the market and the months in which they are expected to be in good supply
4. Compare and evaluate several methods of financing the purchase of furniture, fixtures, and equipment
5. Write a sample product and purchase specification
6. Calculate actual and standard product costs
7. Clarify in writing the EP costs of menu item ingredients
8. Identify the elements of problems that are likely to develop while trying to achieve purchasing objectives
9. List different features that can help a manager determine the quality of a product or service

FSHM 2540 - Bar and Beverage Control

1. Explain in writing the historical impact of taverns and speakeasies.
2. Demonstrate through a written presentation the effects of alcohol on the body
3. List popular drinks, bar operations, and liability concerns.
4. List and describe equipment needed for the under bar and back bar.
5. List and describe bar tools, small equipment, glassware, and cash registers.
6. Describe in writing the duties of staff positions: bartender, bar back, server, wine steward, beverage director, and manager.
7. Categorize fermented beverages and distilled spirits.
8. Compare and analyze alcohol content of beverages.
9. List and describe various spirits: whiskey, white spirits, brandies, liqueurs, and bitters.
10. Match various types of wine with their origin.
11. List in sequence the steps involved in wine making and tasting.
12. Demonstrate techniques for serving wine.
13. Categorize types of beers, lager beer, ale, and non-alcohol beer.
14. Design a proper bar set up using the following information: sanitation, liquor supplies, garnishes, condiments, ice, and accessories.
15. List ways of filling drink orders with speed, quality, and accuracy.
16. List and describe steps involved in developing drink menus and specialty drinks.
17. Develop a system for purchasing, receiving, storing, and budgeting for alcoholic beverages.
18. Evaluate pricing methods.
19. Identify state and local regulations influencing an operation’s location and license.
20. Explain in writing government regulations and how they impact food and beverage operations.

FSHM 2550 - Employment Law

1. Identify the following terms common law, civil law, operations law, and civil rights
2. Identify the elements necessary in the formation of a contract
3. List the rules of comparative negligence and label the two types of comparative negligence
4. Illustrate the doctrine of resipsa loguitur
5. Outline the limits of void, avoidable, and unenforceable contracts
6. Demonstrate in writing why statutes of limitations have been exacted
7. Identify the concept of contributory negligence
8. Analyze what is meant by a bona fide occupational qualification
9. Analyze and briefly describe the primary requirements of the OSHA Hazard Communication Standard
10. Outline the major items that should be included in a written contract between a hotel and its convention or group travel clients
11. Compare a hotel’s affirmative duty not to allow unregistered and unauthorized third parties access to guest rooms
12. Interpret “right-to-work” laws
13. Explain the conditions under which a hotel can rightfully evict guests or restaurant and bar patrons
14. Discuss truth-in-menu laws
15. Illustrate the hotel’s liability for guest injuries suffered in the hotel’s recreational facilities

FSHM 2560 - Conference and Event Coordination

1. Develop an organization chart depicting the functional relationships among convention divisions and departments.
2. Explain in writing the importance of guest service
3. Calculate methods for establishing optimum room availability, budgeting for operations, and implementing yield management.
4. Demonstrate techniques for communication within the office and with all other departments.
5. Chart the principles for constructing an efficient event management system.
6. Develop procedures regarding event safety and security with particular emphasis on emergencies.
7. Develop procedures for handling complaints.
8. Illustrate basic hotel accounting procedures ranging from posting accounts to conducting cash and check transactions.                                
9. Illustrate the elements of recruiting, selecting, orienting, and training convention employees.

FSHM 2600 - Dining Room Management

FSHM 2610 - Banquet Management

 

Credits: 2

Prerequisites:
FSHM 2600 Dining Room Management

FSHM 2700 - Food and Beverage Services

Develop an organization chart depicting the functional relationships among restaurant divisions and

    departments.

2. Explain in writing the importance of guest service.

3. Calculate methods for establishing optimum seating availability, budgeting for operations, and

    implementing yield management.

4. Demonstrate techniques for communication within the back of house and with all other departments.

5. Discuss the principles for constructing an efficient reservation system.

6. Develop procedures regarding restaurant safety and security with particular emphasis on food safety

    and emergencies.

7. Develop procedures for handling complaints.

8. Illustrate basic restaurant accounting procedures ranging from posting accounts to conducting cash    

    and check transactions.

9. Differentiate and perform the steps involved in the green initiatives audit process.

10. Compute checkout and settlement procedures.

11. Illustrate the elements of recruiting, selecting, orienting, and training restaurant employees.

12. Analyze statistics relevant to establishing food prices, forecasting food availability, budgeting for   

     operations, and evaluating front restaurant operations.                    

13. Apply basic concepts and principles of yield management in a restaurant office setting.

FSHM 2900 - Hospitality Cornerstone

FSHM 2971 - Hospitality Practicum III

This course is the third of the four hands-on practicum classes which allows students to practice the skills and knowledge taught in the classroom in a real-world environment.  Students follow set criteria and guidelines in a progressive learning structure to master general practices in the hospitality industry including workplace behavior, marketing, banquet logistics, and small business procedures.

Credits: 1

Minimum Student Competencies
Upon completion of FSHM 2971 Hospitality Practicum III, the student will:

1. Explore basic work ethic practices such as punctuality, proper dress and attitude.
2. Perform basic small business accounting procedures.
3. Complete basic opening and closing procedures for a small business.
4. Examine the process of running a small business.
5. Examine the logistics of a banquet function.
6. Develop marketing strategies for a small business or event.

FSHM 2972 - Hospitality Practicum IV

This course is the last of the four hands-on practicum classes that allow students to practice the skills and knowledge taught in the classroom in a real-world environment. Students follow set criteria and guidelines in a progressive learning structure to master general practices in the hospitality industry including workplace behavior, marketing, banquet logistics, and small business procedures.

Credits: 1

Minimum Student Competencies
Upon completion of (FSHM 2972 Hospitality Practicum IV) , the student will:

1. Explore basic work ethic practices such as punctuality, proper dress and attitude.
2. Perform basic small business accounting procedures.
3. Complete basic opening and closing procedures for a small business.
4. Examine the process of running a small business.
5. Examine the logistics of a banquet function.
6. Develop marketing strategies for a small business or event

GD 0000 - Global Diversity

• ANTH 1200 - Cultural Anthropology
• ANTH 1300 - Introduction to Archaeology
• BUSN 2000 - International Business
• ENGL 2150 - World Literature II: Masterpieces of Modern Literature,
• GEOL 1050 - Introduction to the Environment & Natural Resources
• HIST 1110 - Western Civilization I
• HIST 1120 - Western Civilization II
• HIST 2290 - North American Indians
• HLED 1006 - Personal & Community Health
• MUSC 2025 - Introduction to World Music (cross-listed with ANTH 2025)
• POLS 2310 - Introduction to International Relations
• RELI 1000 - Intro to Religion
• SOC 2350 - Race & Ethnicity
• SOC 2460 - Field Studies (cross-listed with PYSC 2460, HLED 2960)
• WMST 1080 - Introduction to Women’s Studies (cross-listed with ENGL 1080, HUMN 1080, SOC 1080)

All courses are 3 credits.

GE 0000 - General Education course of choice

GEL 0000 - General Electives

GEOG 1000 - World Regional Geography

1. Learn to integrate information learned from GEOG 1000 into social decision-making.
2. Gain an understanding of how differences in world regions shape public policy.
3. Learn to analyze, shape and adapt to future circumstances.
4. Develop a sensitivity to and appreciation for diverse cultures.

GEOG 1050 - Intro to the Environment and Natural Resources

1. Explain the scientific, global, and regional societal values that underlie important environmental issues.
2. Describe components of our natural resources, services those resources provide to humans, and environmental consequences of their misuse.
3. Describe the basic principles of conservation.
4. Explain how various land uses, from ranching to energy development, impact the environment and how such activities can be carried out in a sustainable fashion.
5. Demonstrate an understanding of general ecological principles and global change issues.
6. Critically evaluate information sources ranging from popular media to scientific journal articles.
7. Evaluate complex environmental challenges and potential individual and societal actions toward environmental sustainability
8. Demonstrate effective written and oral communication skills.
9. Describe the process of scientific inquiry, including hypothesis-testing, synthesis, and reporting.

GEOL 0000 - Any course from the GEOL department

GEOL 1038 - Cave Geology and Exploration

This course provides students with practical experience exploring and mapping carbonate cave systems.  Topics will also include the origin and development of karst landforms, karst caverns, and speleothems, identification of carbonate rock types and associated fossils, and an overview of the scientific research that has been conducted on these caves.  Participants will gain knowledge and experience in techniques used to navigate and map complex cave systems as well as rope systems used to safely and effortlessly descend into and ascend out of a vertical cave system.

Credits: 1

Prerequisites:

instructor consent required

GEOL 1070 - The Earth: Its Physical Environment

1. Compare the basic celestial motions of the planets, sun, and moon.
2. Examine how the nature of light and gravity is applied to the study of celestial bodies.
3. Outline the differences between and among Terrestrial and Jovian planets.
4. Examine the various techniques used to measure the distances to celestial objects.
5. Compare the evolution of stars of various masses and their ultimate fates.
6. Characterize the theory of plate tectonics and its supporting evidence.
7. Explain the origin and diversity of igneous, sedimentary and metamorphic rocks, and associated economic deposits.            
8. Distinguish laboratory specimens of common igneous, sedimentary, and metamorphic rock types.
9. Examine the techniques of relative and absolute geologic dating.
10. Characterize the nature of earthquakes and their global distribution.
11. Examine the nature of ground and surface water and environmental remediation techniques.
12. Examine the paleoclimatology of the past two million years and the techniques used to reconstruct this history.

GEOL 1100 - Physical Geology

1. Critique the theory of plate tectonics and its supporting evidences.
2. Explain the nature, origin, and diversity of minerals.
3. Identify laboratory specimens of common minerals, igneous rocks, sedimentary rocks, and metamorphic rocks.
4. Explain the origin and diversity of igneous rocks, their plate tectonic context, and associated economic deposits.            
5. Explain the origin and diversity of volcanic landforms and their plate tectonics environments.
6. Employ topographic and geologic maps for geomorphic and structural geology analyses.
7. Explain the origin and diversity of sedimentary rocks and their associated economic deposits.
8. Explain the processes of metamorphism, associated metamorphic rock types, and associated economic deposits.
9. Characterize the major types of geologic structures, their origins, and plate tectonics occurrences.
10. Explain the nature of earthquakes, their global distribution, and the technologies and techniques employed in their study.
11. Justify the modern view of Earth’s large scale internal structure.              
12. Explain the nature and origin of mass movements.         
13. Explain the nature of ground and surface water and environmental remediation techniques.
14. Summarize the nature of glaciers and their associated landforms.
15. Critique the anthropogenic global warming hypothesis.                
16. Apply the scientific method to geologic problems.

GEOL 1470 - Environmental Geology

1. analyze human population dynamics to illustrate their impact on natural resource supply and demand
2. explain the types, behaviors, hazards, and impacts associated with mass wasting
3. calculate probabilities of natural disaster events using geologic data
4. outline methods required to explore and exploit various metallic and non-metallic mineral resources, natural gas, petroleum, coal, uranium, and renewable energy resources
5. predict the environmental impacts on water, soil, and air quality that result from the development of metallic and non-metallic mineral resources, natural gas, petroleum, coal, uranium, renewable energy resources, and other human activity
6. rank the level of environmental severity and the economic costs of the impacts on water, soil, and air quality associated with the development of the various renewable and non-renewable energy resources
7. recognize difference between natural and anthropogenic environmental hazards and impacts
8. identify State & Federal environmental regulations governing soil, water, and air quality
9. validate the identity of common rock, mineral and soil specimens by determining their physical properties
10. correlate geologic and topographic maps to the underlying geologic structure and surface topography
11. demonstrate industry standard sampling techniques with sample chain of custody record keeping
12. identify ASTM testing standards

GERM 1010 - First Year German I

1. Interface with people.
2. Describe oneself and others.
3. Communicate personal information.
4. Communicate routine.
5. Develop communication skills needed in restaurants.
6. Discover academic subject.
7. Explain pastimes.
8. Validate travel plans.
9. Express shopping plans.
10. Demonstrate some cultural knowledge in oral and written presentations.
11. Imitate the use of culturally appropriate vocabulary, idiomatic expressions, and non-verbal behaviors of the target culture.

GERM 1020 - First Year German II

1. Describe celebrations.
2. Explain medical conditions.
3. Discuss technology.
4. Describe a house.
5. Discuss the environment.
6. Request directions.
7. Discuss nutrition.
8. Describe future plans.
9. Recognize differences and similarities in the perspectives of the target culture and their own.
10. Evaluate cultural stereotypes encountered in oral and written texts.

HIST 1110 - Western Civilization I

1. Analyzed fundamental political characteristics and events of ancient civilizations, particularly those of Classical Greece and Rome;
2. Examined fundamental socio-economic characteristics of ancient civilizations, particularly those of Classical Greece and Rome;
3. Investigated the fundamental cultural characteristics and conditions of the ancient civilizations, particularly those of Classical Greece and Rome;
4. Analyzed fundamental political characteristics and events of the Early, High, and Late Middle Ages;
5. Examined fundamental socio-economic characteristics of the Early, High, and Late Middle Ages;
6. Investigated the fundamental cultural characteristics and conditions of the Early, High, and Late Middle Ages;
7. Analyzed fundamental political characteristics and events of the Renaissance and Reformation during the initial phase of the Early Modern Period;
8. Examined fundamental socio-economic characteristics of the Renaissance and Reformation during the initial phase of the Early Modern Period;
9. Investigated the fundamental cultural characteristics and conditions of the Renaissance and Reformation during the initial phase of the Early Modern Period.

HIST 1120 - Western Civilization II

1. Analyzed fundamental political characteristics and events of the Early Modern Period, including those of European Overseas Expansion, state centralization, the Scientific Revolution, the Enlightenment, and the French Revolution;
2. Examined fundamental socio-economic characteristics and conditions of the Early Modern Period, including those of European Overseas Expansion, state centralization, the Scientific Revolution, the Enlightenment, and the French Revolution;
3. Investigated fundamental cultural characteristics and conditions of the Early Modern Period, including those of European Overseas Expansion, state centralization, the Scientific Revolution, the Enlightenment, and the French Revolution;
4. Analyzed fundamental political characteristics and events of the 19th century Modern Era, including those of the Industrial Revolution, Romanticism, liberalism, conservatism, socialism, Marxism, Darwinism, nationalism, and imperialism;
5. Examined fundamental socio-economic characteristics and conditions of the 19th century Modern Era, including those of the Industrial Revolution, Romanticism, liberalism, conservatism, socialism, Marxism, Darwinism, nationalism, and imperialism;
6. Investigated fundamental cultural characteristics and conditions of the 19th century Modern Era, including those of the Industrial Revolution, Romanticism, liberalism, conservatism, socialism, Marxism, Darwinism, nationalism, and imperialism;
7. Considered the emerging role of science and technology in reshaping the emotional, intellectual and material landscape of the Modern Era;
8. Analyzed fundamental political characteristics and events of the 20th century Modern Era, including World Wars I and II, the Russian Revolution, totalitarianism, the Cold War, decolonization, and the fall of the Soviet Union;
9. Examined fundamental socio-economic characteristics and conditions of the 20th century Modern Era, including World Wars I and II, the Russian Revolution, totalitarianism, the Cold War, decolonization, and the fall of the Soviet Union;
10. Investigated fundamental cultural characteristics and conditions of the 20th century Modern Era, including World Wars I and II, the Russian Revolution, totalitarianism, the Cold War, decolonization, consequences of imperialism, and the fall of the Soviet Union;
11. Considered the profound, ongoing impact of science and technology on the emotional, intellectual and material landscape of the 20th century to the present.

HIST 1211 - US to 1865

1. Examine the historical development of the United States through the Civil War.
2. Identify the impact of migration in the United States.
3. Discuss the formation of society in the United States.
4. Investigate the events and individuals during this time period in the history of the United States.
5. Outline how social, political, economic, religious and cultural forces influence history.
6. Summarize how social, political, economic, religious and cultural forces influence international affairs.
7. Explore the major principles of the US and Wyoming Constitutions.

HIST 1221 - US from 1865

1. Illustrate an understanding of the legacy of Reconstruction.
2. Outline the economic changes of the late 19th Century and their impact on American society.
3. Identify the dilemma posed by America’s rise to world power status.
4. Illustrate familiarity with the political unrest that accompanied industrialization leading up to the Progressive movement.
5. Appraise the significance of the World Wars in American history.
6. Relate awareness of the impact of the Great Depression particularly on the growth of the federal government.
7. Outline the causes of the Cold War.
8. Distinguish the Baby Boom era and the movement from national consensus to conflict.
9. Relate familiarity with the range of social issues, which created discord in the 1960s.
10. Examine the historical development of the United States.
11. Analyze the US and WY Constitutions

HIST 1251 - Wyoming History

1. Explain the relationship between state constitutions and the U.S. Constitution as well as demonstrate an understanding of the unique components of the Wyoming Constitution
2. Analyze the role played by the federal government in Wyoming’s economy and politics
3. Discuss the role played by various ethnic groups in the state’s history
4. Explain the impact of Wyoming’s historic boom and bust economy
5. Express how Wyoming’s self-image, culture, economy and society developed within Wyoming as well as from outside forces.

HIST 1425 - History of Rock Music

 

Credits: 3

Instructional Method Lecture

General Education Requirement: Visual and Performing Arts
Comments: This course also satisfies the Human Culture requirement at UW.

Minimum Student Competencies
Upon completion of MUSC 1425 History of Rock Music, the student will:

1. examine the historical, musical, and socioeconomic development of rock music.
2. identify rock music’s precursory styles that contributed to its origins.
3. describe the musical characteristics of various rock styles from the late 1950s to the present.
4. associate major artists with their respective styles and movements.
5. identify major rock styles, notable performers, and historically important recordings.
6. explain the connections between various musical trends in rock music with concurrent social, political, and economic factors.

HIST 2020 - American Military History

1. Investigate U.S. military experiences.
2. Analyze the evolution and development of U.S. military strategy.
3. Explore military doctrines.
4. Evaluate political, social, and economic forces that shape U.S. military history.
5. Examine the changes in military organization.
6. Assess the major technological advance in U.S. weapons, communications, and intelligence gathering capabilities.
7. Appraise conventional and special military operations.
8. Explain intelligence gathering, clandestine, and covert actions.
9. Assess U.S. military power as a peacekeeping entity.

HIST 2290 - History of North American Indians

1. Explain the impact of European arrival on the American continent and the impact of Native American culture and traditions on arriving Europeans.
2. Identify the key events, treaties and legal decisions of the 19th century that set the foundation for Indian reservations and mainstream policies.
3. Discuss the meaning and implications of Indian self-determination and sovereignty.
4. Demonstrate an understanding of the impact of racial stereotyping.
5. Discuss the sovereignty issues facing Native Americans in the late 20th and early 21st centuries.

HLED 0000 - Any course from HLED dept

HLED 1006 - Personal Health

1. Identify the dimensions of health across diverse cultures.
2. Apply positive stress management tools to personal health.
3. Relate personal health information to current health events and consider the universality among differing societies and how it has changed over time.
4. Establish personal behavior change goals.
5. Cultivate a relationship with an identified community health resource.
6. Investigate health resources in other communities, across diverse human societies.
7. Identify aspects of personal health and the sociocultural universals.

HLED 1270 - Personal Wellness

1. Demonstrate an understanding of current health issues and the importance of physical activity in a wellness lifestyle.
2. Demonstrate knowledge of health-related fitness components.
3. Assess health-related fitness components: cardiorespiratory endurance, muscular strength and endurance, flexibility, and body composition.
4. Demonstrate competency in developing a personal health-related fitness program.
5. Demonstrate a basic understanding of nutrition and healthy weight management.
6. Explore the dimensions of wellness and theory of behavior change.

HLED 1300 - Stress Management

 

Credits: 3

HLED 2020 - Health Promotion

1. Articulate personal and professional health promotion values.
2. Describe holistic health self-leadership and self-management concepts.
3. Design, implement, and evaluate personal healthy action plans.
4. Demonstrate inter-professional collaboration with rural health professionals.

HLTK 0000 - Any course from HLTK dept

HLTK 1000 - Calculations for Health Care

• Utilize the principles of basic arithmetic
• Identify the value of an unknown in a proportion
• Convert from U.S. customary units to metric and metric to U.S. customary units.
• Calculate drug dosage and solution amounts using the metric and apothecary systems
• Calculate I.V. flow rates

HLTK 1200 - Medical Terminology

1. Analyze medical words by dividing them into component parts.
2. Relate the medical terms to the structure and function of the human body in the context of how the body works in health and disease.
3. Identify the basic structure and functions of the body systems.
4. Verify spelling of medical terminology.
5. Discriminate pronunciation of medical terminology.
6. Apply medical terms to medical conditions.
7. Appraise medical reports.

HLTK 1560 - Introduction to Health Professions

1. Explore client/patient-centered health care systems.
2. Examine health profession career pathways.
3. Analyze ethical and legal issues.
4. Communicate with inter-professional team members.
5. Illustrate evidence based practices.
6. Determine quality improvement strategies.
7. Use health informatics.

HLTK 1670 - Emergency Medical Responder

HLTK 1690 - Emergency Medical Technician Basic

• Describe the roles of EMS in the health care system.
• Demonstrate the professional attributes expected of EMTs.
• Perform the roles and responsibilities of an EMT with regard to personal safety and wellness, as well as the safety of others.
• Perform the duties of an EMT with regard for medical-legal and ethical issues, including functioning under medical direction and within the scope of practice.
• Apply principles of anatomy, physiology, pathophysiology, life-span development, and therapeutic communications to the assessment and management of patients.
• Identify the need for and perform immediately life-saving interventions to manage a patient’s airway, breathing, and circulation.
• Manage patients of all ages with a variety of complaints, medical conditions, and traumatic injuries.
• Apply principles of emergency medical services operations, including considerations in ambulance and air medical transportation, multiple casualty incidents, gaining access to and extricating patients, hazardous materials incidents, and responding to situations involving weapons of mass destruction.
• Achieve Wyoming EMT certification (exam).

HLTK 1720 - Massage Therapy Techniques I

1. Perform systematic, complete, effective and safe Swedish Massage sequencing and techniques for head, neck, anterior and posterior extremities and torso.
2. Demonstrate basic MT protocols regarding documentation (of client history and of therapy), approach, speed, flow, lubricants (type and amount) and ergonomics.
3. Utilize appropriate client preparation and draping procedures, linen care and hygiene practices when performing MT.
4. Create an appropriate MT environment considering elements such as lighting, music, cleanliness, ambient temperature and superficial warming.
5. Describe appropriate MT modalities for the most common pathologies (headaches, simple postural distortions, back pain, varicose veins, cancers) and explain the effects of those modalities.
6. Explain the difference between Swedish and Neuromuscular MT.
7. Explain and use beginning Neuromuscular Massage terminology and principles such as trigger points and connective tissue relationships.
8. Perform elementary Neuromuscular-based postural/distortion assessments.
9. Possess skills necessary for beginning the comprehensive study of Neuromuscular MT techniques.

HLTK 1730 - Communication, Ethics & Business Application

 

Credits: 3

Instructional Method Lecture

Minimum Student Competencies
Upon completion of HLTK 1730 Communication, Ethics & Business Application, the student will:

1. Describe the important historical contributions to the field
2. Demonstrate an understanding of ethical and professional considerations between therapist and client.
3. Demonstrate effective communication
4. Create a business plan

HLTK 1740 - Ergonomics

1. Define ergonomics and its role in the field of massage therapy and the office.
2. Explain biomechanical fundamentals and how improper repetitive motion can lead to chronic injury/pain.
3. Demonstrate neutral body alignment.
4. Perform an ergonomic assessment on a client.

HLTK 1750 - Massage Therapy Techniques II

1. Perform appropriate, systematic, complete, effective and safe Neuromuscular Massage sequencing, protocols (approach, speed, flow and lubrication) and techniques for the head, anterior posterior neck, anterior and posterior extremities; anterior torso, and posterior torso.
2. Explain and use all Neuromuscular Massage terminology and principles.
3. Perform complete postural/distortion assessments demonstrating detailed knowledge of anatomy/anatomical planes.
4. Demonstrate appropriate sports massage techniques, including pre- and post-event modalities.
5. Describe and utilize elementary kinesiology principles, explaining how the body moves in space and the manner in which these principles relate to the practice of MT.
6. Integrate Swedish and neuromuscular Massage techniques along with other modalities into a flowing effective therapy session for each individual client’s needs.

HLTK 1760 - Relaxation Techniques

1. Describe, practice and teach the relaxation response.
2. Relax clients during MT.
3. Explain the anatomy and mechanics of breath.
4. Describe, practice and teach three breathing techniques for relaxation.
5. Describe, practice and guide others through scripted relaxing visualizations and through methods of creating individualized visualizations.
6. Guide MT clients through the use of visualization techniques to describe body symptoms, therapy modalities and effects.
7. Describe, practice and teach movement as a relaxation method, including range of motion exercises for injuries, several styles of stretching (Tai Chi and yoga) as well as traditional exercise programs.
8. Identify the indications and contraindications for different breathing, visualization and movement relaxation.
9. Present clients with an integrated approach to stress-management.

HLTK 1780 - Supplemental Modalities

1. Identify a modality utilized by/for the massage therapist.
2. Examine how the modality affects the mind and body.
3. Analyze its use and popularity in our culture and other cultures.
4. Discuss any pertinent facts and findings related to Meditation, Aromatherapy, Yoga, Tai chi, Qigong, Mindfulness, and other different modalities.
5. Implement skills learned through the modality.
6. Explore the effects on body systems of therapeutic modalities researched, learned, and practiced.

HLTK 1785 - Supplemental Modalities II

1. Explain the principles of the modality.
2. Describe possible indication/contradictions of the modality.
3. Demonstrate knowledge of subjective, objective, assessment, plan (SOAP) documentation
4. Demonstrate the integration of the modality with other practices.

HLTK 1820 - Applied Pharmacology/Pathophysiology

HLTK 1970 - Massage Therapy Clinical

1. Students will be required to maintain a journal of activities during clinical portion of the program.
2. Students will be required to log and document a minimum of 6.5 hours per week in client service.
3. Students will be expected to see a minimum of three (3) clients per week, during the clinical Experience.
4. Students will need to see at least one new client per week in the clinical setting.
5. With the supervising therapist, students will assess sessions and document areas of strength and  areas of concern

HLTK 2960 - Field Studies

1. Apply the study of local flora and fauna as it relates to the student’s discipline.
2. Analyze differences in religious practices in a foreign country.
3. Compare cultural differences when working and traveling in a foreign country.
4. Examine the indigenous educational practices found in a foreign country.
5. Distinguish local healing and medicinal practices in a foreign country from the student’s home country.
6. Outline similarities and differences between cultures.
7. Discuss local architecture and land features in a foreign country.
8. Assess how innovations in technology impact culture in a foreign country.
9. Interpret the various functions of art, music, or dance within a novel culture.

HLTK 2970 - Supplemental Modalities II Clinical

1. Integrate the principles, protocols and techniques learned.
2. Apply the knowledge and techniques in a clinical setting.
3. Prepare appropriate client documentation.

HLTK 2971 - Massage Therapy Internship

This course is intended to provide practical work experiences for students seeking careers in the field of massage therapy.  Students will work as paid or non-paid employees in a local business or institution with supervision by a representative of the business.

Credits: 2

Prerequisites:
Certificate of Completion in Massage Therapy

HMDV 1005 - College Orientation

1. Understand safety measures taken by NWCCD including but not limited to: safety on campus, Title IX, and confidential reporting resources
2. Prepare students to successfully navigate the physical campus environment
3. Identify possible transitional issues students may encounter, specifically managing relationships including roommates, making choices, and adjusting to academic expectations
4. Locate at least one department and the contact information so future questions may be addressed appropriately
5. Provide opportunities for experienced students to develop and practice leadership skills

HMDV 1010 - Gateway to Student Success

HMDV 1025 - Introduction to Online Learning

1. Communicate with other students and the instructor.
2. Navigate the learning management system effectively.
3. Apply  reasoning skills to develop opinions based on a self-assessment survey.
4. Optimize their computer system to ensure complete functionality in the online learning environment.
5. Explain the uses and benefits of online communication and collaboration tools.
6. Identify potential sources for proctored test taking.
7. Recognize acts of plagiarism based on a variety of research writing scenarios.

HMDV 1050 - Study Skills

HMDV 1100 - Speed Reading

HMDV 1450 - Leadership Through Group Dynamics

HMDV 1520 - Job Seeking Skills

HORT 0000 - Any course from the HORT department

HORT 1005 - Plant Sciences

HORT 1200 - Herbaceous Perennials

HORT 1210 - Woody Ornamentals

HORT 1470 - Internship in Horticulture

HORT 2000 - Landscape Management

HORT 2010 - Greenhouse Management

None

None

HORT 2025 - Horticulture Science

1. Discuss the economic contribution of horticultural production in the agricultural industry.
2. Compare the effects of the 5 major hormone classes on plant growth and development.
3. Characterize environmental factors that influence plant growth and development.
4. Identify nutrient deficiencies in plant material.
5. Propagate plant material via asexual methods.
6. Develop a niche-marketing plan for horticultural products.
7. Compare the root/soil interface in native and manufactured soils.
8. Discuss the photosynthetic process on plant productivity.
9. Examine post-harvest handling methods and techniques.

HORT 2030 - Landscape Design

HORT 2040 - Turfgrass Management

1. Distinguish between quality and use of turf varieties.
2. Outline steps in establishing turf for lawns, sports fields, golf courses and sod production.
3. Describe appropriate procedures in maintaining turf.
4. Calculate fertilizer applications dependent on turf grass requirements.
5. Compare irrigation technologies as they relate to water use efficiency and turf management strategies.
6. Identify weeds and diseases that impact turf quality.
7. Categorize soil by type and quality.

HORT 2070 - Introduction to Temperate-Zone Pomology

HORT 2300 - Vegetable Crop Production

1. Compare the cultivation requirements for different vegetable varieties.
2. Evaluate the effects of different cultivation practices on soil fertility, water use, pollution, animal diversity, diseases and pests, and vegetable productivity.
3. Examine market trends to predict economic value of different vegetable crops.
4. Discuss food safety as it relates to farming and the distribution of vegetables.
5. Predict how microclimates, regional climates, and seasonal changes will affect current and future crop production strategies.
6. Determine the importance of pollinators, both native and introduced, to vegetable reproduction and fruit production.
7. Distinguish between patented and heritage seed sources.
8. Investigate the development, use and impact of genetically engineered crops.