• FCSC 5940: Cont Reg: Off Campus

  1.00 - 2.00 Credits

  University of Wyoming

  
  Prerequisite: advanced degree candidacy.
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• FCSC 5959: Enrichment Studies

  1.00 - 3.00 Credits

  University of Wyoming

  
  Designed to provide an enrichment experience in a variety of topics. Note: credit in this course may not be included in a graduate program of study for degree purposes.
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• FCSC 5960: Thesis Research

  1.00 - 12.00 Credits

  University of Wyoming

  
  Prerequisite: Advanced degree candidacy.
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• FCSC 5985: Devel Comm Leadership

  2.00 - 3.00 Credits

  University of Wyoming

  
  Emphasizes basic core components of individual leadership: assessment of leadership skill and style; community based experiences for understanding of community and resources; group community development projects for student engagement with others and the community. Upon completion of course, students will understand various leadership styles and philosophies and articulate their personal leadership philosophy. Dual listed with FCSC 4985. Prerequisites: senior or post graduate equivalent status and consent of instructor.
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• FCSC UD: FCS Upper Division

  1.00 - 12.00 Credits

  University of Wyoming

  
  No course description available.
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• FDSC 1101: First-Year Seminar:

  3.00 Credits

  University of Wyoming

  
  No course description available.
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• FDSC 1410: Scientific Study of Food

  3.00 Credits

  University of Wyoming

  
  Introductory course in the science of food, which includes selection and preparation, to meet physical, psychological, and social needs. Cross-listed with FCSC 1410. (Normally offered fall semester)
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• FDSC 1411: Scientific Study of Food Lab

  1.00 Credits

  University of Wyoming

  
  The Scientific Study of Food lab gives students a hands-on introductory experience with food science, food selection, andpreparation, and food safety. Concurrent enrollment in FDSC 1410 is required for FCSC Dietetics students.
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• FDSC 2040: Prin Meat Animal

  3.00 Credits

  University of Wyoming

  
  Live animal and carcass evaluation of beef, sheep and swine. Slaughter, meat inspection and anatomy are discussed.
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• FDSC 3060: Prin Meat Science & Musc Biolo

  3.00 Credits

  University of Wyoming

  
  Principles of muscle, adipose, and connective tissue growth, structure and metabolism; conversion of muscle into meat; fresh meat properties and quality; chemical properties of meat; meat microbiology, preservation and storage; meat by-products; HACCP. Prerequisite: CHEM 1000 and LIFE 1010.
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