• ES 2120: DYNAMICS

  3.00 Credits

  Northern Wyoming Community College District

  
  This course covers kinematics, including linear and angular displacement, velocity, acceleration and simple harmonic motion of particles and rigid bodies; moments of inertia and radii of gyration of masses; the application of principles of force-mass acceleration, work-kinetic energy, impulse and momentum to solution of problems of force systems acting on moving bodies.
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• ES 2210: ELECTRIC CIRCUIT THEORY

  4.00 Credits

  Northern Wyoming Community College District

  
  This course is an introduction to the basic concepts of electrical circuit theory, dependent sources, network theorems, fir and second order circuits, phasers, and three-phase circuits. Analysis will including steady-state DC and AC circuits using phasors, resistor, capacitor and inductor elements in circuits with both constant voltage and current sources as well as sinusoidal sources. Concepts covered also include mesh and node analysis, ideal transformers, balanced 3-phase circuit analysis techniques and the descriptions of power and energy in electrical circuits.
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• ES 2310: THERMODYNAMICS

  3.00 Credits

  Northern Wyoming Community College District

  
  This course introduces the fundamentals of thermodynamics, including the First and Second Laws of Thermodynamics, real and ideal gasses, reversible and irreversible processes, entropy. Practical applications are considered in the form of steam power cycle, heat engine and refrigeration cycles.
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• ES 2330: FLUID DYNAMICS

  3.00 Credits

  Northern Wyoming Community College District

  
  This course Introduces the fundamental aspects of fluid mechanics. Topics include hydrostatics, buoyancy, Bernoulli equation, Reynolds transport theorem, Navier-Stokes equations, pressure drop in piping systems, analysis of dimensionless groups and evaluation of centrifugal pumps.
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• ES 2410: MECHANICS OF MATERIALS

  3.00 Credits

  Northern Wyoming Community College District

  
  This course introduces the study of mechanics of materials. Students determine the stresses, strains, and displacements in structures and their components due to the loads or constraints acting on them. In addition, students investigate structural integrity by examining various failure mechanisms due to material properties or stability limitations. To help analyze structures, students are introduced to shear and bending moment diagrams, application of singularity functions, work-energy methods, and Mohr?s Circle.
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• ES 2490: TOPICS:

  4.00 Credits

  Northern Wyoming Community College District

  
  No course description available.
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• FCSC 1140: NUTRITION

  2.00 Credits

  Northern Wyoming Community College District

  
  This course is intended as a basic course in nutrition for students in health care fields having some knowledge of human biology and chemistry, this course deals with six classes of nutrients--their structure, function, and metabolism in the body, as well as the recommended dietary intakes and common food sources. Public health and consumer aspects of nutrition will be discussed.
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• FCSC 1141: PRINCIPLES OF NUTRITION

  3.00 Credits

  Northern Wyoming Community College District

  
  This introductory course provides students with a basic understanding of the human body's nutritional needs and how food from various groups meet these needs. The course explores basic human physiology, nutritional needs at various stages of life, and nutritional issues and disorders.
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• FCSC 1150: SCIENTIFIC STUDY OF FOOD

  3.00 Credits

  Northern Wyoming Community College District

  
  An introductory food science course designed to familiarize students with the physical and chemical principles of foods. Laboratory activities will allow hands-on exploration of basic food science concepts and procedures. Other issues of focus include food safety, nutrition, and food preparation.
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• FDSC 1400: INTRO TO MEAT FABRICATION

  1.00 Credits

  Northern Wyoming Community College District

  
  This course is designed to provide the student with the knowledge and skills needed to break down a carcass safely and proficiently into retail cuts while preventing contamination.
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