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FDSC 1470 - Internship in Food Science
The internship course provides students in any general or transfer discipline a means to integrate classroom theory with workplace practice. Students will be placed in a working learning environment that provides for structured learning, workplace experience, and mentoring by a professional.
Minimum Credits: 1 Maximum Credits 6
Comments: Instructor consent required.
Grading: Letter
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FDSC 1510 - Livestock Harvest
The student will practice proper techniques of livestock harvest utilizing a USDA approved facility, equipment, and tools. Student will obtain the knowledge necessary to humanely euthanize an animal and the skills necessary to de-hide, eviscerate, and trim the livestock carcass.
Minimum Credits: 3
Grading: Letter
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FDSC 1580 - Wild Game Processing
This course is designed to provide the student with the knowledge and skills needed to break down a wild game carcass safely and proficiently while preventing contamination. Students are encouraged to bring their own wild game carcass to class to be processed but it is not required.
Minimum Credits: 1
Grading: Letter
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FDSC 2020 - Food Safety and Quality
This course is designed to provide the student with the same knowledge as industry leaders in food safety. Students will learn the procedures, current federal regulations and standards, and emerging issues in food safety and quality. Students will not only obtain an understanding of Hazardous Analysis Critical Control Point (HACCP) but the procedure to develop HACCP documents.
Minimum Credits: 3
Grading: Letter
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FDSC 2040 - Principles of Meat Animal Evaluation
This course is designed to provide knowledge to students on how to evaluate livestock and carcasses for economically important factors. Learning to evaluate live animals and their carcasses aids in understanding the relationship between meat animal growth and development and selection and breeding characteristics on the value and quality of the finished product.
Minimum Credits: 3
Grading: Letter
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FDSC 2060 - Fresh meat Processing
The student will practice proper techniques associated with fresh meat processing at a USDA approved facility. Student will obtain the knowledge necessary to breakdown a carcass into its primal sections, fabricating primal sections into retail cuts, and package cuts in accordance to USDA guidelines.
Minimum Credits: 3
Grading: Letter
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FDSC 2470 - Internship in Food Science
The internship provides students in any general or transfer discipline a means to integrate classroom theory with workplace practice. Students will be placed in a working/learning environment that provides for structured learning, workplace experience, and mentoring by a professional.
Minimum Credits: 1 Maximum Credits 6
Comments: Instructor consent required.
Grading: Letter
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FIN 0000 - Any course from the FIN department
Choose any course from the FIN department
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FIN 1000 - Personal Finance
This course is an overview of personal and family financial planning with an emphasis on financial recordkeeping, planning your spending, tax planning, consumer credit, making buying decisions, purchasing insurance, selecting investments, and retirement and estate planning. This course defines factors influencing decisions on acquiring and using financial resources and budgeting to achieve goals. This course provides an overview of credit, taxation, savings, insurance, investments and retirement planning.
Minimum Credits: 3
Grading: Letter
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FIN 2100 - Principles of Finance
This course is designed to provide the students with a basic knowledge of finance. It provides the principles and tools needed to make important decisions in finance, namely capital budgeting and financing decisions. The major topics include time value of money, risk and return, stock and bond valuation, investment decision criteria, capital budgeting, and cost of capital. This class provides a broad overview of the field of finance.
Minimum Credits: 3
Prerequisites: ACCT 2010 Principle of Accounting I or ACCT 2020 Principles of Accounting II and STAT 2050 Fund of Statistics or STAT 2070 Intro to Statistics.
Grading: Letter
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FL 0000 - Foreign Language
Courses fulfill the Foreign Language requirement or elective.
Minimum Credits: 4
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FL 0002 - Foreign Lanuage-2nd semester
Any second semester foreign language
Minimum Credits: 4
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FREN 1010 - First Year French I
This course primarily emphasizes listening and speaking skills, although reading and writing skills are developed. The students begin to develop the ability to understand spoken and written French. The students begin to develop the skills to communicate in basic situations.
Minimum Credits: 4
General Education Cultural Studies-Foreign Language
Grading: Letter
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FREN 1020 - First Year French II
This course further emphasize listening and speaking skills, while developing reading and writing skills. This course completes the first year sequence of study of the basic structures of French.
Minimum Credits: 4
Prerequisites: FREN 1010 First Year French I with a final grade of “C” or better or adequate score on the CLEP exam or instructor consent based on previous language experience.
General Education Cultural Studies-Foreign Language
Grading: Letter
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FREN 2030 - Second Year French I
This course further develops listening and speaking skills. Increased emphasis is placed on reading and writing skills. This course is intended to serve as a review and expansion of the basic structure of French commonly taught at the introductory level, while providing ample opportunities for students to build vocabulary, communication, and writing skills.
Minimum Credits: 4
Prerequisites: FREN 1020 First Year French II with a final grade of “C” or better or adequate score on CLEP exam or instructor consent based on previous language experience.
General Education Cultural Studies-Foreign Language
Grading: Letter
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FREN 2040 - Second Year French II
This course serves as a comprehensive review and systematic expansion of the basic structures of French commonly taught at the introductory level, while providing ample opportunities for students to build vocabulary, communication, and writing skills.
Minimum Credits: 4
Prerequisites: FREN 2030 Second Year French I with a “C” or better or adequate score on CLEP exam or instructor consent based on previous language experience.
General Education Cultural Studies-Foreign Language
Grading: Letter
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FSHM 0000 - Any course from the FSHM department.
Choose any course from the FSHM department.
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FSHM 1540 - Managing Customer Service
This course provides students with the basic concepts and current trends in the customer service industry. Special areas of emphasis include problem-solving, development of a customer service strategy, creating customer service systems, coping with challenging customers, customer retention, and measuring satisfaction.
Minimum Credits: 3
Grading: Letter
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FSHM 1972 - Hospitality Practicum II
This course is the second 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.
Minimum Credits: 1
Grading: Letter
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FSHM 2530 - Food Purchasing
This course will examine activities from a food service manager’s perspective. Channels of distribution, buying techniques, specification writing, product information and principles needed to perform the activity are covered. Future managers will learn how to get the most from money and resources and how to make sound purchasing decisions.
Minimum Credits: 3
Grading: Letter
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FSHM 2540 - Bar and Beverage Control
This course is a basic course giving students the ability to function as the operator/management of the beverage area of the hospitality industry business. Procurement, preparation, and service to final accountability of sales and commodities are covered.
Minimum Credits: 2
Grading: Letter
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FSHM 2550 - Employment Law
This course provides the most thorough and current information on hospitality law available. Legal subjects are simplified by the use of non-technical terms and illustrations of case examples. Students learn how to use law as a management tool and how to develop management strategies to prevent expensive legal problems.
Minimum Credits: 3
Grading: Letter
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FSHM 2600 - Dining Room Management
This course provides students with the principles and intricacies of managing dining room functions specific to the hospitality industry. Students learn about properly setting tables, scheduling, service styles, training, organizing, planning, and booking functions as well as other tasks relative to the Hospitality Industry.
Minimum Credits: 2
Grading: Letter
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FSHM 2610 - Banquet Management
This course introduces students to the principles and intricacies of banquet management as it applies specifically to the hospitality industry. Students study banquet and catered functions, banquet event order, how to book a function and how to manage a function from inception to completion.
Minimum Credits: 2
Prerequisites: FSHM 2600 Dining Room Management
Grading: Letter
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FSHM 2900 - Hospitality Cornerstone
This course is designed to help students become self-reliant learners who use critical thinking to achieve academic and career success. The cornerstone helps student see the goals of hospitality education and how they fit into the college experience. Students are given the chance to explore moral and ethical values of a diverse society such as 21st century America. Students learn how they and others form values, how to express those values, and how to analyze arguments. The subject of the course is a contemporary look at the issues that the hospitality industry faces and requires students to think about those issues from different points of view.
Minimum Credits: 3
Grading: Letter
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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.
Minimum Credits: 1
Grading: Letter
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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.
Minimum Credits: 1
Grading: Letter
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GD 0000 - Global Diversity
Courses fulfill the Global Diversity requirement.
Minimum Credits: 3
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GE 0000 - General Education course of choice
General Education course from any category (3 credits)
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GEL 0000 - General Electives
1000 and 2000 level courses
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GEOG 1000 - World Regional Geography
This course covers the distributions, traits, and processes of the Earth’s peoples and landscapes through the perspective of regional geography, which is the study of the spatial relationships of natural environments and human societies.
Minimum Credits: 3
Grading: Letter
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GEOG 1050 - Intro to Natural Resources
This course examines important environmental issues across regional and global scales, emphasizing human interactions with the environment, and including perspectives of environmental effects on human life, human effects on environment, and approaches to effective environmental management. Students use foundational ecological principles to evaluate complex environmental challenges and potential individual and societal actions toward environmental sustainability. This course serves both the beginning geography major and the non-major seeking to learn about natural resource systems on a global scale.
Minimum Credits: 3
General Education Cultural Studies-Global Diversity
Grading: Letter
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GEOG 2310 - Intro to Geographic Information Systems
This course is an introductory course covering fundamental principles of geographic information systems (GIS). Overviews the role of geographic information and technology in modern society. Includes a historical study of mapping and its importance to world development. Students will be introduced to both the theory and application of GIS, including GIS components, the nature of geospatial data, methods for data acquisition, database models, and GIS operations. Includes hands-on laboratory exercises using widely-used software.
Minimum Credits: 3
Comments: Prior to Fall 2021, this course was previously offered as ES 1050.
Grading: Letter
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GEOL 0000 - Any course from the GEOL department
Choose any course from the GEOL department.
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GEOL 1070 - Earth: Its Physical Environment
This course discusses selected topics from geology, astronomy and meteorology illustrating fundamental concepts, processes, products and the interrelationships among them. Emphasizes nature of science and relationship between selected topics and society. Primarily for elementary education majors (who should also enroll in EDCI 1450 concurrently), this course may be used as a laboratory earth science course for other non-science majors and general studies students.
Minimum Credits: 4
Co-requisites: EDCI 1450 Earth Science in the Elementary SchoolGeneral Education Physical Science
Grading: Letter
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GEOL 1100 - Physical Geology
This introductory course focuses on the key elements of physical geology. Specific topics include the theory of plate tectonics, mineralogy, igneous rocks and volcanism, weathering, soils, and sedimentary rocks, metamorphism and metamorphic rocks, structural geology, seismology, mass movements, surface and ground water hydrology, glaciology and climate change. The laboratory component reinforces lecture topics by providing hands-on experience with mineral and rock identification and map reading skills. Opportunities for geologic field studies are also provided.
Minimum Credits: 4
General Education Physical Science
Grading: Letter
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GEOL 1470 - Environmental Geology
This course provides a geologic perspective of mankind’s interaction with Earth. Topics include a detailed assessment of the major environmental health and safety hazards associated with natural geologic processes and materials, mankind’s exploitation of soil, water, energy and mineral resources, and hazardous and sanitary waste disposal. Solutions to these major environmental health and safety hazards will be explored. Laboratory sessions will build skills in the identification and description of geologic materials, map reading and interpretation. Project-based soil and water data collection techniques using industry standards for field and laboratory will be explored. State and Federal regulations regarding environmental issues, mitigation and processes will be investigated.
Minimum Credits: 4
Prerequisites: GEOL 1100 Physical Geology with a C or better AND MATH 0930 Intermediate Algebra or math placement IV
Grading: Letter
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GERM 1010 - First Year German I
This course primarily emphasizes listening and speaking skills, although reading and writing skills are developed. The students begin to develop the ability to understand spoken and written German. The students begin to develop the skill to communicate in basic situations.
Minimum Credits: 4
General Education Cultural Studies-Foreign Language
Grading: Letter
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GERM 1020 - First Year German II
This course further emphasizes listening and speaking skills, while developing reading and writing skills. This course completes the first year sequence of study of the basic structures of German.
Minimum Credits: 4
Prerequisites: GERM 1010 First Year German I with a final grade of “C” or better or adequate score on the CLEP exam or instructor consent based on previous language experience.
General Education Cultural Studies-Foreign Language
Grading: Letter
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GERM 2030 - Second Year German I
This course further develops listening and speaking skills. Increased emphasis is placed on reading and writing skills. This course is intended to serve as a review and expansion of the basic structure of German commonly taught at the introductory level, while providing ample opportunities for students to build vocabulary, communication, and writing skills.
Minimum Credits: 4
Prerequisites: GERM 1020 First Year German II with a final grade of “C” or better or adequate score on CLEP exam or instructor consent based on previous language experience.
General Education Cultural Studies-Foreign Language
Grading: Letter
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GERM 2040 - Second Year German II
This course serves as a comprehensive review and systematic expansion of the basic structures of German commonly taught at the introductory level, while providing ample opportunities for students to build vocabulary, communication, and writing skills.
Minimum Credits: 4
Prerequisites: GERM 2030 Second Year German I with a “C” or better or adequate score on CLEP exam or instructor consent based on previous language experience.
General Education Cultural Studies-Foreign Language
Grading: Letter
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HIST 1110 - Western Civilization I
This course surveys Western Civilization from its origins to the first phase of the Early Modern Period. Major topics of coverage will include Classical Greece and Rome, Early, High and Late Medieval Europe, and the Renaissance and Reformation during the initial phase of the Early Modern Period.
Minimum Credits: 3
General Education Cultural Studies-Global Diversity, Cultural Studies-Humanities, Cultural Studies-Social & Behavioral
Grading: Letter
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HIST 1120 - Western Civilization II
This course surveys Western Civilization from the Early Modern Period though the Modern Period. Major Early Modern Period topics of coverage will include European Overseas Expansion through the French Revolution. Major 19th century Modern Period topics will include the Industrial Revolution through Imperialism. Major 20thcentury Modern Period topics of coverage will include World War I through the Fall of the Soviet Union.
Minimum Credits: 3
General Education Cultural Studies-Global Diversity, Cultural Studies-Humanities, Cultural Studies-Social & Behavioral
Grading: Letter
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HIST 1211 - US to 1865
This course examines the historical development of the United States from the earliest explorations through the Civil War. The course identifies the impact that migration has had in the formation of the society of the United States. The course investigates the events and individuals that have impacted the history of the United States during this time period. It summarizes how the social, political, economic, religious, and cultural forces influence history and international affairs. It explores the major principles of the US and Wyoming Constitutions.
Minimum Credits: 3
Prerequisites: Completion of or concurrent enrollment in ENGL 1010 English Composition I, or instructor consent
General Education US & Wyoming Constitutions
Grading: Letter
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HIST 1221 - US from 1865
This course surveys American history from approximately the time of the Civil War to the present. Emphasis on the development of constitutional, socio-political, cultural, and economic factors that explain the emergence of the United States as a global power. It meets the requirements of the Wyoming statutes providing for instruction in the provisions and principles of the constitutions of the United States and of Wyoming. Students cannot receive credit for both HIST 1220 and HIST 1221.
Minimum Credits: 3
Prerequisites: Completion of or concurrent enrollment in ENGL 1010 English Composition I, or instructor consent
General Education US & Wyoming Constitutions
Grading: Letter
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HIST 1251 - Wyoming History
This course is a survey course, which encourages an understanding of Wyoming history and Wyoming’s relationship within the west, as well as to the rest of the nation. The class will begin with a study of the first people in Wyoming and then move on through to the 20th Century. This broad survey will include a discussion of the various ethnic groups who influenced Wyoming’s history, as well as discussion of Wyoming’s unique environment, economy, culture, social structure and self- image. An important component of the class will be a discussion of the Wyoming and The U.S. constitutions and how those documents have influenced Wyoming history.
Minimum Credits: 3
General Education US & Wyoming Constitutions
Grading: Letter
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HIST 1425 - History of Rock Music
This course examines the historical, musical, and socioeconomic development of rock music from its origins to today. Major stylistic trends, performers, producers, and songwriters are studied. Emphasis is on the development of tools for critical thinking and active listening. No prior musical experience is assumed.
Minimum Credits: 3
General Education Cultural Studies-Visual & Performing Arts
Cross-listed: MUSC 1425 History of Rock Music
Grading: Letter
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HIST 2020 - American Military History
This course surveys military experiences of U.S. from colonial period to the present. In addition to specific wars, this course examines military doctrines and political, social and economic forces that shaped conduct of war in American history.
Minimum Credits: 3
Prerequisites: ENGL 1010 English Composition I with a C or better
Grading: Letter
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HIST 2290 - History of North American Indians
This course covers Native American history from European arrival through the 20th century. The course considers Indian political, social, legal and economic continuity and change. It also considers ways in which Indian people have experienced and responded to times of dramatic change.
Minimum Credits: 3
General Education Cultural Studies-Global Diversity
Grading: Letter
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HIST 2470 - Internship in History:
Minimum Credits: 1 Maximum Credits 6
Grading: Letter
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HLED 0000 - Any course from HLED dept
Any course from HLED dept.
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HLED 1006 - Personal Health
This course is designed to introduce students to a broad spectrum of personal and community health issues within the United States and across diverse world cultures. Topics include the universal human experience regarding mental health, dietary practices, physical wellness, prevention strategies, and disease risk reduction and control. Comparisons and interconnectedness among societies and cultures will be explored as it relates to the use of fine arts, traditions and cultural practices for personal and community health. This course incorporates essential knowledge and skills necessary to adopt and practice a sound and healthy lifestyle.
Minimum Credits: 3
General Education Cultural Studies-Global Diversity
Grading: Letter
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HLED 1221 - Standard First Aid and Safety
This course provides first responders with training in basic first aid procedures, including the first aid skills recommended by OSHA, CPR and AED. Students who complete the course qualify for a First Aid with CPR and AED completion card.
Minimum Credits: 2
Grading: Letter
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HLED 1281 - Health and Wellness
This course provides an introduction to wellness concepts. Students will have the opportunity to build a foundation of knowledge that will help them actively pursue a wellness lifestyle. The combination of this lecture course and an activity course provides a balance between the development of wellness concepts and physical activity. Students gain an understanding of the impact physical inactivity has on health. This course provides the information and experience that will enable students to make informed decisions about their personal health as it relates to quality of life and longevity.
Minimum Credits: 1
Comments: May complete PEAC 1001 or HLED 1281 but may not take both for graduation requirements. Prior to Fall 2021, this course was HLED 1270.
Grading: Letter
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HLED 1950 - Explorations:
This course allows students to learn about a health education-related topic. Course content will vary according to the specific subject.
Minimum Credits: 1
Grading: Satisfactory/Unsatisfactory
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HLED 2020 - Health Promotion
Fundamental health promotion principles for living a healthy life are examined in this course. Concepts include holistic health; philosophy of health promotion, protection and disease prevention; national public health issues and initiatives; self-leadership and self-management; principles of change; action plan process; life and health coaching. Best practices are emphasized. The focus is on personal wellness, with applications to other individuals, families, groups, and communities. This course addresses ethical, cultural, rural, and inter-profession factors. Theory acquisition and application activities are provided.
Minimum Credits: 2
Grading: Letter
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HLTK 0000 - Any course from HLTK dept
Any course from HLTK department.
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HLTK 1000 - Principles of Health Care Calculations
This course is a comprehensive review of basic arithmetic, an introduction to the metric and apothecary systems, and computation of medication dosage calculations.
Minimum Credits: 1
Grading: Letter
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HLTK 1200 - Medical Terminology
This course is designed for students interested in health care professions. It covers major roots, suffixes, and prefixes. Students study how various word elements are used to form thousands of medical terms. The course also covers the basics of the body system.
Minimum Credits: 3
Comments: Prior to Fall 2020, course offered as BIOL 1050.
Grading: Letter
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HLTK 1560 - Intro to Health Professions
This course introduces health profession fundamentals. United States health care systems and health profession career pathways are explored. Competencies and standards for providing client/patient-centered care include leadership, professional characteristics, roles, responsibilities and wellness; ethical and legal issues; effective communication and inter-professional collaboration; medical terminology and math; safety and quality improvement measures; health informatics, the scientific process and evidence-based practice. A health profession portfolio is developed.
Minimum Credits: 2
Grading: Letter
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HLTK 1670 - Emergency Medical Responder
This course provides fundamentals and training for the pre-hospital emergency care provider. Upon successful completion of the course, students will receive Wyoming State certification from the Department of Health Emergency Medical Services as a First Responder. The purpose of this course is to prepare students with the knowledge and skills necessary to provide emergency medical care on scene of illness or injury.
Minimum Credits: 4
Grading: Letter
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HLTK 1690 - Emergency Medical Technician Basic
This course contains comprehensive medical training and prepares students for a career as an Emergency Medical Technician. In this course, students will develop a working knowledge of emergency medical services and acquire skills to provide care in the pre-hospital environment. This course is aligned to the current National Emergency Medical Services Education Standards. Upon successful completion, students are eligible to sit for the National Registry of EMTs cognitive and psychomotor exams. Once completed, students are eligible to apply for licensure or certification in any of the 50 states and seek employment as an EMT. Current Healthcare Provider level CPR card, background/drug screening, and immunization verification are required as part of the course.
Minimum Credits: 9
Comments: Enrollment is limited to students who are 18 or will turn 18 before the end of the class.
Grading: Letter
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HLTK 1740 - Ergonomics
This course focuses on the theory and application of ergonomics. Students gain the knowledge and skills necessary to assess and modify working conditions to protect the massage therapist from somatic dysfunction, incorrect body alignment, posture and movement.
Minimum Credits: 2
Grading: Letter
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HLTK 1760 - Relaxation Techniques
This course covers three types of relaxation methods (breathing, visualization and movement) and how they can be integrated. It includes practicing these stress-management techniques as well as learning to instruct others in them.
Minimum Credits: 2
Grading: Letter
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HLTK 1820 - Applied Pharmacology/Pathophysiology
This is a semester course designed to give massage therapy students a foundation in pharmacology and pathophysiology and to apply that information to the discipline of massage therapy. This course is required for the AAS degree in Massage Therapy.
Minimum Credits: 3
Grading: Letter
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HLTK 2960 - Field Studies
This course provides cross-cultural experiences while witnessing traditional ways of life in a foreign country. Students are introduced to local flora, fauna, religious practices, education, healing rituals, architecture, technology, art, music, and dance. Upon completion of this course, students develop an understanding of other cultures and their place in modern society.
Minimum Credits: 3
General Education Cultural Studies-Global Diversity
Cross-listed: PSYC 2460 & SOC 2460 Field Studies
Comments: This course requires travel to a foreign country.
Grading: Letter
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HMDV 1005 - College Orientation
This course is designed for students new to NWCCD. Topics include: communication with peers, faculty, and staff; student rights and responsibilities; ensuring adequate knowledge of and access to technology necessary for successful online learning; and demonstrating effective use of Student Planning.
Minimum Credits: 0
Grading: Satisfactory/Unsatisfactory
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HMDV 1010 - Gateway to Student Success
This course is designed to increase students’ success in college by assisting them in obtaining skills necessary to reach their education objectives. Topics include study skills, personal learning style, goal setting, test taking, academic and student services available on campus, time management techniques, career and educational planning, financial planning and money management, relationship development and effective communication, physical and mental health, and self-adjustment concerns.
Minimum Credits: 2
Grading: Letter
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HMDV 1025 - Intro to Online Learning
This course is designed for students new to online learning or NWCCD’s learning management system. Topics include: assessing one’s ability to succeed in the online learning environment; ensuring adequate knowledge of and access to technology necessary for successful online learning; and demonstrating effective use of learning management system tools such as logging into a course, navigating an online course, communicating with instructors and other students, locating and submitting assignments, completing quizzes, and checking grades.
Minimum Credits: 1
Grading: Letter
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HMDV 1450 - Leadership Through Group Dynamics
This course provides a basic understanding of leadership and group dynamics theory and assists the student in developing a personal philosophy of leadership, an awareness of the moral and ethical responsibilities of leadership, and an awareness of one’s own ability and style of leadership. The course provides the opportunity to develop essential leadership skills through study and observation of the application of these skills. The course encourages students to develop their leadership potentials and to engage in productive leadership behavior.
Minimum Credits: 3
Grading: Letter
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HMDV 1520 - Job Seeking Skills
This course will give students the necessary knowledge to secure employment. Students will become acquainted with filling out applications, preparing a cover letter, creating a professional portfolio, creating a resume, locating a job, writing a letter of thanks and participating in an interview.
Minimum Credits: 1
Grading: Letter
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HORT 0000 - Any course from the HORT department
Choose any course from the HORT department.
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HORT 1005 - Plant Science
This course introduces students to plant anatomy, physiology and taxonomy as it applies to various plant science disciplines including horticulture and agronomy. Students are introduced to principles of crop production in greenhouse and field environments, while exploring the application of plant sciences to various agricultural industries. Topics in specialty crops and pest management are explored.
Minimum Credits: 3
Grading: Letter
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HORT 1470 - Agriculture Internship in:
The internship course provides a means for students in any agriculture discipline a means to integrate classroom theory with workplace practice. Students will be placed in a working/learning environment that provides for structured learning, workplace experience, and mentoring by a professional.
Minimum Credits: 1 Maximum Credits 6
Prerequisites: Per department guidelines.
Co-requisites: Per department guidelines.
Grading: Letter
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HORT 2000 - Landscape Management
The course will integrates horticultural principles with practical procedures for establishing and maintaining a landscapes. This course is designed for students with some background in plant science and a desire to manage either privately or commercial landscapes in a northern climate.
Minimum Credits: 3
Prerequisites: AECL 1000 Agroecology or instructor consent
Grading: Letter
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HORT 2010 - Greenhouse Management
This course examines the production techniques and facilities management of commercial greenhouses, while students are engaged in cultivation of bedding plants from propagation to sale. Students will obtain skills in sexual and asexual propagation, maintenance of plant growth and health, and management of plant nutrient requirements.
Minimum Credits: 3
Grading: Letter
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HORT 2025 - Horticultural Science
This course applies the plant science concepts to a survey of specialty crop industries. Topics include plant propagation, greenhouse and nursery operations, nutrient and soil management, pest and disease identification, the use and maintenance of plants in landscaping, the post harvest handling of fruits and vegetables, and the economic impact of the horticulture industries.
Minimum Credits: 4
Grading: Letter
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HORT 2030 - Landscape Design and Management
This course applies an ecosystem approach to the design and management of sustainable landscapes. Students will learn how to design new landscapes and analyze existing landscapes, while considering resource and maintenance requirements.
Minimum Credits: 3
Grading: Letter
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HORT 2040 - Turfgrass Management
This course examines the cultivation and management of turfgrass for lawn care, the golf industry, sports field management, sod production and grounds management. Practices in turfgrass propagation, fertilization, establishment, and maintenance are explored, as well as applications of irrigation principles, soil fertility management and pest management.
Minimum Credits: 3
Grading: Letter
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HORT 2200 - Herbaceous Perennials
This course introduces students to herbaceous perennials, including the identification, propagation, selection and garden culture of important horticultural varieties. Students learn to recognize basic plant structure and identify plants using scientific nomenclature. Students also learn how environmental requirements affect cultivation practices.
Minimum Credits: 3
Grading: Letter
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HORT 2210 - Woody Ornamentals
This course introduces students to woody ornamentals, including shrubs and trees used for landscaping and other horticultural practices. The identification, propagation, selection and cultivation of important horticultural varieties are examined. Students learn to recognize basic plant structure and use this information to identify both dormant and actively growing plant materials by scientific name.
Minimum Credits: 3
Grading: Letter
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HORT 2300 - Vegetable Crop Production
This course introduces students to the concepts, processes, and skills needed to plan, start, cultivate, maintain and harvest a variety of vegetable crops. Students will gain understanding and experience in many approaches to sustainable agriculture related to vegetable production. They will evaluate techniques to preserve soil fertility and reduce water use. Students will also explore the challenges and opportunities in participating in the international, national and local vegetable markets.
Minimum Credits: 3
Grading: Letter
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HORT 2400 - Plant Propagation
This course emphasizes sexual and asexual propagation of various plants including herbaceous and woody crops. Lab activities and discussions will explore seed propagation, including managing seed dormancy and enhancing seed viability and germination. Asexual propagation discussions and lab activities will include cuttings, adventitious root formation, budding, grafting, and tissue culture. Concepts in plant anatomy and physiology will be incorporated throughout the class.
Minimum Credits: 3
Prerequisites: AECL 1000 Agroecology or BIOL 1010 General Biology or instructor’s consent
Grading: Letter
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HORT 2470 - Agriculture Internship in:
The internship course provides a means for students in any agriculture discipline a means to integrate classroom theory with workplace practice. Students will be placed in a working/learning environment that provides for structured learning, workplace experience, and mentoring by a professional.
Minimum Credits: 1 Maximum Credits 6
Prerequisites: Per department guidelines.
Co-requisites: Per department guidelines.
Grading: Letter
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HOSP 0000 - Any course from the HOSP department.
Choose any course from the HOSP department.
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HOSP 1501 - Front Office Procedures
This course presents a systematic approach to front office management and procedures by detailing the flow of management from the reservations process to check out and settlement. This course also examines the various elements of effective front office management, paying particular attention to the planning and evaluation of front office operations and to human resources management. Front office procedures and management are placed within the context of overall hospitality and tourism operations.
Minimum Credits: 3
Grading: Letter
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HOSP 1520 - Intro to Hospitality Management and Tourism
This course is designed to provide beginning students with a thorough overview of the tourism and hospitality industry, including critical management principles that underlie the smooth performance of these operations. Tourism and Hospitality represent broad subject areas. This course will assist students with understanding the different market segments and varied opportunities that exist in Wyoming’s 2nd largest industry.
Minimum Credits: 3
Grading: Letter
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HOSP 1530 - Loss Prevention
This course reviews issues surrounding the need for individualized security programs. Students examine a variety of security and safety equipment, procedures, guest protection and internal security for asset protection. Students are introduced to OSHA regulations that apply to lodging properties and shortage control (loss prevention). The course will examine how to recognize and deal with shoplifting; vandalism; the importance of accurate inventories and shortage paperwork; reducing facility theft; and workplace safety.
Minimum Credits: 2
Grading: Letter
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HOSP 1600 - Careers in Hospitality and Tourism
This course will review the history of the hospitality industry while allowing students to explore the latest trends across the hospitality segments, from traditional realms of tourism and hotels to growth areas such as event management and agri-tourism. The student is exposed to current issues facing the industry and to future challenges, and to career opportunities in the field.
Minimum Credits: 1
Grading: Letter
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HOSP 1700 - Leadership and Supervision
This course is designed to provide students with the principles of leadership and supervision as they apply to the hospitality and tourism industries. This course will teach students how to utilize a company’s greatest asset, human resources. Additional topics will include the importance of branding and creating company culture and core values used to empower teams.
Minimum Credits: 2
Grading: Letter
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HOSP 1970 - Hospitality and Tourism Practicum
This course is a hands-on practicum experience that allows students to apply skills and knowledge in a real-world environment. Students follow set criteria and guidelines in a progressive learning structure to master general practices in the hospitality and/or tourism industry including workplace behavior, marketing, logistics, and small business procedures.
Minimum Credits: 1
Grading: Letter
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HOSP 2000 - Foundations of Customer Service and Hospitality
This course provides students with the basic concepts and current trends in the customer service industry. Customer service and hospitality are fundamentals to providing high-quality services. This course examines critical elements of excellent customer service in the tourism industry. Special areas of emphasis include problem solving, development of a customer service strategy, creating customer service systems, coping with challenging customers, customer retention, and measuring satisfaction. Students develop communication skills relating to customer service, self-presentation, and interpersonal interactions.
Minimum Credits: 3
Cross-listed: HOSP 2000 cross-listed with FSHM 1540 Managing Customer Service
Grading: Letter
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HOSP 2325 - Food Services Operations
This course provides students with an introduction to food services and operations. It offers a historical background of the development of food services, their operations and management phases (including procurement, preparation, service and staffing, loss prevention, and equipment needs), and performance. An opportunity to obtain ServSafe Food Handler certification is also provided to the student. ServSafe Food Handler certification integrates basic food safety, personal hygiene, cross-contamination and allergens, time and temperature guidelines, cleaning, and sanitation into the food service operations curriculum.
Minimum Credits: 2
Grading: Letter
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HOSP 2510 - Intro to Marketing, Sales, and Promotions
This course addresses the need to better understand hospitality and tourism consumers in an increasingly competitive marketplace. Students study how to verify the needs and wants of consumers, tailor the product-service mix to satisfy those needs and wants and promote the mix to maximize income. Key marketing strategies are addressed, as well as the interrelationships between marketing, sales, advertising, and promotions, and their significance on consumers.
Minimum Credits: 2
Prerequisites: Completion of HOSP 1520 Intro to Hospitality Management and Tourism or AGRI 1050 Introduction to Agriculture and Agri-Tourism with a grade of “C” or better or instructor consent.
Grading: Letter
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HOSP 2540 - Beverage Service Operations
This course provides students with the basic skills to function as the operator/manager of the beverage area of a hospitality/tourist related business. An introduction to beverage services and operations provides a historical background of the development of beverage services, their operations and management phases (including procurement, preparation, service and staffing, loss prevention, and equipment needs), and performance. Students are provided the opportunity to obtain TIPS training and online certification addressing concerns specific to bars, restaurants, nightclubs, private parties, hotels, and other on-premises locations where alcohol is served by drink. TIPS certification is designed to teach students to prevent intoxication, drunk driving, and underage drinking among people whom they sell or serve alcohol.
Minimum Credits: 2
Grading: Letter
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HOSP 2580 - Revenue Management and Budgeting
This course exposes students to the latest revenue management strategies, tactics and trend concerned with optimizing financial results, especially prevalent in industries like hospitality and tourism, which must contend with high fixed costs and a perishable inventory. Students will be introduced to budgeting processes from revenue forecasting to cash flow.
Minimum Credits: 3
Prerequisites: Completion or concurrent enrollment in MATH 1000 Problem Solving, MATH 1500 Applied Math, BADM 1005 Business Mathmatics or higher Basic or Math Reasoning course with a “C” or better or instructor consent.
Grading: Letter
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HOSP 2700 - Event Catering Operations
This course is an event planner’s guide to the management of catered events. Food and beverage are the largest portion of a meeting budget, but most meeting and event planners have no formal background in purchasing and managing this expense. This course helps event, meeting, and convention planners save money, negotiate contracts, manage catering personnel, and successfully manage the food and beverage aspects of their event. This course will cover a broad expanse of topics from styles of service, to on premise and off premise considerations, to food and beverage contract negotiations. Students will design a catered event and learn how to book and manage a function from inception to completion.
Minimum Credits: 2
Prerequisites: Completion of HOSP 1530 Loss Prevention, HOSP 1700 Leadership and Supervision, HOSP 2000 Foundations of Customer Service and Hospitality with a “C” or better or instructor consent.
Grading: Letter
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HOSP 2710 - Event Planning, Design, and Delivery
This course introduces students to the planning phase of event delivery to diverse and inclusive audiences. Students will utilize tools, analytics, and techniques in both the direct supply and facilitation of a planned experience. An event is all about people - people coming together to create, operate, and participate in an experience. In that vein, the course explores the supplier solicitation and selection process, as well as vendor relations, and discusses human resources management issues as they relate to staffing, volunteers, and participants. Finally, it examines the performance reviews, evaluation techniques, and knowledge management strategies that help the professional event coordinator to continually improve his or her own performance. Techniques to assist students with meeting demanding deadlines and resolving conflicts will be discussed. Students will practice vendor coordination skills, while reviewing important aspects of contracts. Students will design an event and learn how to book and manage a function from inception to completion.
Minimum Credits: 4
Prerequisites: Completion of HOSP 1530 Loss Prevention, HOSP 1700 Leadership and Supervision, HOSP 2000 Foundations of Customer Service and Hospitality with a “C” or better or instructor consent.
Grading: Letter
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HU 0000 - Humanities Requirement
Courses fulfill the Humanities requirement.
Minimum Credits: 3
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HUMN 1080 - Intro to Women’s Studies
This course examines the impact of the social construction of gender in societies worldwide. The course covers numerous topics from various feminist perspectives, including concepts of privilege and inequality, how gender is learned, women’s sexuality, work, religion, health, family, violence against women, and activist movements.
Minimum Credits: 3
Prerequisites: Completion of, or enrollment in, ENGL 1010 English Composition I, or instructor consent
General Education Cultural Studies-Global Diversity, Cultural Studies-Humanities, Cultural Studies-Social & Behavioral
Cross-listed: WMST 1080/ENGL 1080/SOC 1080 Intro to Women’s Studies
Grading: Letter
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