• EXTR 2540: PETROLEUM REFINING

  3.00 Credits

  Casper College

  
  EXTR 2540 Petroleum Refining (3L,3CR) This course will cover the process, technology and operations that are necessary for the refinement of petroleum products. Prerequisite: EXTR 2530.
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• EXTR 2550: GEOLOGIC COMPUTING METHODS

  3.00 Credits

  Casper College

  
  EXTR 2550 Geologic Computing Methods (1.5L,3LB,3CR) This course is a beginner to intermediate level instructional course on how to use the geologic mapping software, Petra. Topics will include utilization of the various modules that comprise the Petra software (i.e. the mapping module, cross section module, etc). Advanced subjects will include uses of other software such as Microsoft Office to facilitate data manipulation and integration into Petra. Basic computing skills recommended.
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• EXTR 2570: INTRODUCTION TO SEISMIC INTERPRETATION

  3.00 Credits

  Casper College

  
  EXTR 2570 Introduction to Seismic Interpretation (2L,2LB,3CR) Intended to provide an introduction to the interpretation of seismic reflection data. Seismic interpretation is currently the leading method for the exploration and development of oil and gas reserves. Students will learn to understand the seismic process, identify different structural styles from seismic date, interpret seismic sections in both two and three dimensions, relate subsurface stratigraphy to well data, develop a geologic model, create a basic stratigraphic framework using seismic stratigraphy, and prepare structure and other geological/geophysical maps. Prerequisite: Basic knowledge of geology and physics is helpful.
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• EXTR 2990: TOPICS:

  3.00 Credits

  Casper College

  
  No course description available.
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• FCSC 1100: INTRO TO FOOD SCIENCE

  4.00 Credits

  Casper College

  
  FCSC 1100 Intro to Food Science (3L,3LB,4CR)This course will utilize food and food preparation as a model to examine basic scientific principles core to the life and physical sciences. Students will learn about food's nutritive value and basic biologic, chemical and physical concepts in food science. Basic skills in food preparation and food processing will be introduced. Fundamental concepts in consumer science such as food choice and selection, unit pricing and meal planning are also explored.
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• FCSC 1141: PRINCIPLES OF NUTRITION

  3.00 Credits

  Casper College

  
  FCSC 1141 Principles of Nutrition (3L,3CR) [E] This course is designed to give students a general understanding of nutrition concepts. The course content emphasizes key nutrients and the human body's need for and utilization of those nutrients. Students will be informed of the importance of individualized nutrition plans, and will be exposed to some of the latest research in nutrition. Also addressed are nutritionally relevant topics such as eating disorders, nutritional supplements, dieting and food safety. Recommended for nutrition majors, physical education and early childhood education majors and other interested nonmajors.
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• FCSC 1150: SCIENTIFIC STUDY OF FOOD

  3.00 Credits

  Casper College

  
  FCSC 1150 Scientific Study of Food (2L,3LB,3CR) Comprehensive introduction to the study of food. Food science concepts relevant to composition, physical, chemical and biological properties are applied through laboratory experiences. Prerequisite: FCSC 1141.
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• FCSC 2122: CHILD DEVELOPMENT LAB

  1.00 Credits

  Casper College

  
  FCSC 2122 Child Development Lab (2LB,1CR) This course will serve as a bridge between theory and application through experience in the observation of child growth and development from birth-12 years of age. Prerequisite: PSYC 2300, or concurrent enrollment.
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• FCSC 2141: NUTRITION CONTROVERSIES

  2.00 Credits

  Casper College

  
  FCSC 2141 Nutrition Controversies (2L,2CR) This course expands upon nutrition concepts covered in FCSC 1141 by exploring current nutrition-related controversies. Skills related to the interpretation of research literature will be emphasized.
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• FCSC 2490: TOPICS:

  1.00 - 4.00 Credits

  Casper College

  
  Topics:(1-4CR)
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