• 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, incompressible flow of ideal and real fluids, potential and stream functions, similitude and dimensional analysis, and evaluation of centrifugal pumps.
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• ES 2410: MECHANICS OF MATERIALS I

  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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• FDSC 1410: FOOD & YOUR WELL BEING

  3.00 Credits

  Northern Wyoming Community College District

  
  This course provides an overview of the food industry and explores the nature and properties of foods, food processing procedures, packaging and distribution.
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• FDSC 1420: PRIMAL TO RETAIL CUTS

  1.00 Credits

  Northern Wyoming Community College District

  
  This course is designed to provide the student with the knowledge and skills to purchase primal cuts of meat in bulk and break them down into retail cuts. This effective cost savings method is the foundation of meat/deli counters in retail grocery stores.
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• FDSC 1430: MEAT CURING AND BRINING

  1.00 Credits

  Northern Wyoming Community College District

  
  This course is designed to provide the student with the knowledge and skills needed to cure and brine meat. This is the process of preserving meat by adding salt, sugar, seasonings, and/or nitrates for fermentation, drying, or smoking, all while preventing contamination.
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