Garde Manger (cold foods) involves the study of specialty foods and garnishes. Emphasis will be placed on design, techniques, and display of fine foods. Preparation of specialized deli (charcuterie) products including sausages; pates and terrines; carving of vegetables, fruits and ice; the seven families of hors d'oeuvres; composed salad; green salads and salad ingredients; and international cold sauces and dressings is addressed. Methods and techniques of preparation of cold foods, menu developments, and planning banquets and catering are also addressed. (6 lab)
3
CULA
Culinary Arts
1600
JA
284
03/22/2021
05/20/2021
Jackson
374.00
- Credit: 3
- Location: Jackson
- Days: TTH
- Time: 8:30AM - 12:30PM
- Instructor: Suzanne M. Epstein
- Room: ELKS-MKIT
- Method: Lecture/Lab
This course is designed to introduce the student to the fundamentals of baking including dough, quick breads, pies, cakes, cookies, tarts, doughnuts, flours, fillings and ingredients. Other topics include baking terminology, tool and equipment use, formula conversions, functions of ingredients, and the evaluation of baked products. Emphasis on advanced techniques is included in the study of classical desserts, French and international pastries, hot and cold desserts, ice creams and ices, chocolate work and decorations. (1 lect, 6 lab)
4
CULA
Culinary Arts
2700
JA
285
03/22/2021
05/20/2021
Jackson
382.00
- Credit: 4
- Location: Jackson
- Days: MW
- Time: 8:30AM - 12:30PM
- Instructor: Lauren M. Estay Langer
- Room: ELKS-MKIT
- Method: Lecture/Lab
This course emphasizes aspects of algebra that are important in the study of calculus. Functions and their inverses are evaluated and analyzed graphically, numerically, and algebraically. Factoring and applying exponential and logarithmic properties to simplify and condense expressions and to solve equations are routinely applied. Graphing calculators are used frequently both in class and with homework assignments. Prerequisite: Completion of MATH 0930, test into MATH 1400 or higher or concurrent enrollment into MATH 1331. (4 lect.) MATH
4
MATH
Mathematics
1400
41
8878
MATH
08/24/2020
12/11/2020
Central Wyo College
28.00
- Credit: 4
- Location: Central Wyo College
- Days: W
- Time: 5:30PM - 7:15PM
- Instructor: Amanda J. Nimmo
- Room: WEB-WEB
- Method: Lecture
- Room: MH-157
- Method: Lecture
This course introduces students to drawing through a variety of medias. Students are encouraged to become visually aware and to develop a technical command of the materials, concepts, and techniques associated with the two-dimensional surface. Lectures and critiques include theory, history, and appreciation of drawing. (2 lect., 4 lab)ARTS
3
ART
Art
1005
JA
286
ARTS
08/24/2020
12/11/2020
Jackson
34.00
- Credit: 3
- Location: Jackson
- Days: MW
- Time: 5:30PM - 7:50PM
- Instructor: Teaching Staff
- Room: JKHS-2376
- Method: Lecture
This course is designed to focus the student on the basic principles and applications of food delivery systems. Emphasis is placed on customer service in hotels, restaurants of lodging, independent restaurants, and institutional operations. (2 lect. 2 lab)
3
HRM
Hotel Restaurant Mgmt
1510
JA
287
03/22/2021
05/20/2021
Jackson
24.00
- Credit: 3
- Location: Jackson
- Days: TH
- Time: 2:00PM - 5:45PM
- Instructor: Bryon A. Elliott
- Room: CFAC-ICN
- Method: Lecture/Lab
This is an introductory course describing the wine producing regions of the world, the principles of compiling wine lists, and serving wine in the proper wine glass. The influence of a region's soil, weather, grapes, vine species, chemistry, and biology to produce wine is explored. Wine quality standards, processing, storage, and service as related to wine regions and categories are studied. The universe of wine is constantly evolving culmination of people, places, cultures, technology, tradition, and economics. The purpose of this course is to provide the student with the basic knowledge necessary to encourage and promote a lifelong interest in wine that will benefit both personally and professionally. The goal of this course is to provide the basic aspects of wine theory and analysis, while at the same time fostering and enhancing each individual's enthusiasm and understanding of wine. (3 lect.)
3
HRM
Hotel Restaurant Mgmt
2525
JA
288
03/22/2021
05/20/2021
Jackson
24.00
- Credit: 3
- Location: Jackson
- Days: W
- Time: 1:30PM - 5:15PM
- Instructor: Ryan T. McReynolds
- Room: CFAC-ICN
- Method: Lecture
This course covers the principles and fundamentals of global positioning systems (GPS) and the integration of GPS into geographic information systems (GIS). Major topics include GPS system principles, operations, and techniques to improve accuracy. Course content also includes applications of datum, projections, coordinate systems, differential correction and accuracy assessments. (2 lect., 2 lab)
3
GEOG
Geography
2135
60
289
09/21/2020
12/11/2020
Central Wyo College
50.00
- Credit: 3
- Location: Central Wyo College
- Instructor: Michele Mattix
- Room: WEB-WEB
- Method: Lecture
This course offers training in contemporary computer systems and/or application programs. This course cannot be used as a general education requirement but can be used as a major requirement in Business/Computer Networking programs and as a general elective in other programs. (0.5 - 3 lect)
1
CMAP
Computer Applications
1685
61
291
03/01/2020
05/07/2020
Central Wyo College
0.00
- Credit: 1
- Location: Central Wyo College
- Instructor: Matthew Herr
- Room: WEB-WEB
- Method: Lecture
MUSC 1050 provides individual instruction on a musical instrument for non-music majors. Through the study of different periods and styles of music, students learn music theory related to their instrument, performance technique, and the cultural/historical context of those works of music. Students evaluate their skills through required video recording, discussion in Studio Class and optional performances. Credits earned in this course on the chosen instrument or voice are not transferable for students whose area of emphasis is music. Students should practice a minimum of 4 hours/week. Instructor's permission is required for lab scheduling purposes only. (.5 lect. for 1 credit, 1 lect. for 2 credits) ARTS Baritone/Euphonium Bass Cello Clarinet Flute French Horn Guitar Oboe Percussion Piano Saxophone Trombone Trumpet Tuba Viola Violin Voice Individualized instruction in various instruments is dependent upon availability of qualified instructors.
1
MUSC
Music
1050
M1
292
ARTS
01/13/2020
05/07/2020
Central Wyo College
200.00
- Credit: 1
- Location: Central Wyo College
- Instructor: Kelly H. Dehnert
- Room: IND-IND
- Method: Independent Study
This course is designed to help students learn and improve skills and strategies that are essential to academic success. This course will enable students to understand their learning styles, personal goals and identify career planning tools that will help them during their college career. Through activities, application, and reflection, the material covered in this course should support and assist students in their other courses. (1 lect.) UNST
1
UNST
University Studies
1005
03
293
UNST
01/11/2021
05/06/2021
Central Wyo College
10.00
- Credit: 1
- Location: Central Wyo College
- Days: W
- Time: 2:30PM - 3:30PM
- Instructor: Lisa L. Appelhans
- Room: HS-210
- Method: Lecture