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HMSV 2130: UNDERSTANDING THE ADDICTION PROCESS
3.00 Credits
Central Wyoming College
In this course the student will examine the concepts of chemical use, abuse and addiction from several perspectives. The student will learn assessment techniques and types of treatment plans. Counseling techniques for working with the chemically dependent will be discussed. (3 lect.)
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HMSV 2460: FIELD EXPERIENCE IN HUMAN SERVICES II
4.00 Credits
Central Wyoming College
This second level 99-hour supervised field experience is designed to give students the opportunity to integrate previous academic learning with "hands-on" practical experience in a human service setting. When possible, agency placement will be related to each student's program concentration. A weekly one-hour seminar, in addition to the agency hours worked, is required. Prerequisites: Completion of HMSV 1460. (1 seminar, 9 practicum)
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HMSV 2461: FIELD EXPERIENCE IN HUMAN SERVICES III
4.00 Credits
Central Wyoming College
This third level 99-hour supervised field experience is designed to give students the opportunity to integrate previous academic learning with "hands on" practical experience in the human service setting. When possible, agency placement will be related to each student's program concentration. A weekly one-hour seminar, in addition to the agency hours worked, is required. Prerequisites: Completion of HMSV 2460. (1 lect., 3 lab)
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HORT 2025: HORTICULTURE SCIENCE
4.00 Credits
Central Wyoming College
This course examines the propagation, growth, development, and utilization of horticultural plants. The student will study plant classification, anatomy, interactions with the environment, and genetic improvement through lecture presentations and laboratory experiences. (2 lect., 4 lab)
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HRM 1500: INTRO TO THE HOSPITALITY INDUSTRY
3.00 Credits
Central Wyoming College
This course lays the groundwork for a basic understanding of the lodging and food service industry by tracing the industry's growth and development both nationally and internationally. A review of the organization of hotel and food and beverage operations, as well as focusing on industry opportunities and future trends are included. (3 lect.)
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HRM 1501: LODGING MANAGEMENT / FRONT OFFICE PROCEDURES
3.00 Credits
Central Wyoming College
This course presents a systematic approach to lodging management and front office procedures by detailing the flow of business through a hotel, from the reservations process to check out and settlement. This course also examines the various elements of effective front office management, paying particular attention to the planning and evaluation of front office operations and to human resources management. Front office procedures and management are placed within the context of overall operation of a hotel. (3 lect.)
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HRM 1505: SANITATION
3.00 Credits
Central Wyoming College
This course outlines the fundamentals of high quality sanitation practices for food service employees. The course focuses on practical guidance in safe food handling without neglecting scientific and sanitation principles. Emphasis is placed on the problem of food borne illnesses and how important sanitation is from an economic, legal, and moral point of view. (3 lect.)
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HRM 1510: DINING ROOMS MANAGEMENT AND FOOD DEL
3.00 Credits
Central Wyoming College
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)
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HRM 1515: PLANNING & CONTROL FOOD AND BEVERAGE OPS
3.00 Credits
Central Wyoming College
Students enrolled in this course are taught the essential principles and procedures for effective food and beverage planning and cost control. Using the appropriate software to calculate food, beverage, and labor costs, students will develop an effective sales income control system. The basic principles of food production and service management, including menu planning, purchasing, and storage are addressed. (3 lect.)
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HRM 1515 - PLANNING & CONTROL FOOD AND BEVERAGE OPS
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HRM 2500: QUANTITY FOOD PURCHASING
3.00 Credits
Central Wyoming College
This course concentrates on the development and implementation of an effective food purchasing program emphasizing the development of dependable supplier relations, negotiating techniques, and selecting and evaluating food purchasing. Students will develop purchase specifications to match menus and document each stage of the purchasing cycle. Online purchasing and procedures will be explored. (3 lect.)
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