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HORT 2070: INTRO TO TEMPERATE-ZONE POMOLOGY
3.00 Credits
Northern Wyoming Community College District
This course provides students with an overview of fruit and nut crop production in temperate zones. Emphasis is placed on scientific and common names, plant adaptation, basic morphology, major cultivars, and markets.
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HORT 2300: VEGETABLE CROP PRODUCTION
3.00 Credits
Northern Wyoming Community College District
This course introduces students to the concepts, processes, and skills needed to plan, start, cultivate, maintain and harvest a variety of vegetable crops. Students will gain understanding and experience in many approaches to sustainable agriculture related to vegetable production. They will evaluate techniques to preserve soil fertility and reduce water use. Students will also explore the challenges and opportunities in participating in the international, national and local vegetable markets.
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HORT 2300 - VEGETABLE CROP PRODUCTION
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HORT 2400: PLANT PROPAGATION
3.00 Credits
Northern Wyoming Community College District
This course emphasizes sexual and asexual propagation of various plants including herbaceous and woody crops. Lab activities and discussions will explore seed propagation, including managing seed dormancy and enhancing seed viability and germination. Asexual propagation discussions and lab activities will include cuttings, adventitious root formation, budding, grafting, and tissue culture. Concepts in plant anatomy and physiology will be incorporated throughout the class.
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HORT 2400 - PLANT PROPAGATION
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HORT 2470: INTERNSHIP IN HORTICULTURE
1.00 - 6.00 Credits
Northern Wyoming Community College District
This internship course provides a means for students in any general or transfer discipline a means to integrate classroom theory with workplace practice. Students will be placed in a working/learning environment that provides for structured learning, workplace experience, and mentoring by a professional.
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HOSP 1501: FRONT OFFICE PROCEDURES
3.00 Credits
Northern Wyoming Community College District
This course presents a systematic approach to front office management and procedures by detailing the flow of management 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 hospitality and tourism operations.
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HOSP 1520: INTRO TO HOSPITALITY AND TOURISM MGT
3.00 Credits
Northern Wyoming Community College District
This course is designed to provide beginning students with a thorough overview of the tourism and hospitality industry, including critical management principles that underlie the smooth performance of these operations. Tourism and Hospitality represent broad subject areas. This course will assist students with understanding the different market segments and varied opportunities that exist in Wyoming's 2nd largest industry.
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HOSP 1520 - INTRO TO HOSPITALITY AND TOURISM MGT
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HOSP 1530: LOSS PREVENTION
2.00 Credits
Northern Wyoming Community College District
This course reviews issues surrounding the need for individualized security programs. Students examine a variety of security and safety equipment, procedures, guest protection and internal security for asset protection. Students are introduced to OSHA regulations that apply to lodging properties and shortage control (loss prevention). The course will examine how to recognize and deal with shoplifting; vandalism; the importance of accurate inventories and shortage paperwork; reducing facility theft; and workplace safety.
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HOSP 1600: CAREERS IN HOSPITALITY AND TOURISM
1.00 Credits
Northern Wyoming Community College District
This course will review the history of the hospitality industry while allowing students to explore the latest trends across the hospitality segments, from traditional realms of tourism and hotels to growth areas such as event management and agri-tourism. The student is exposed to current issues facing the industry and to future challenges, and to career opportunities in the field.
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HOSP 1600 - CAREERS IN HOSPITALITY AND TOURISM
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HOSP 1700: LEADERSHIP AND SUPERVISION
2.00 Credits
Northern Wyoming Community College District
This course is designed to provide students with the principles of leadership and supervision as they apply to the hospitality and tourism industries. This course will teach students how to utilize a company's greatest asset, human resources. Additional topics will include the importance of branding and creating company culture and core values used to empower teams.
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HOSP 1970: HOSPITALITY AND TOURISM PRACTICUM
1.00 Credits
Northern Wyoming Community College District
This course is a hands-on practicum experience that allows students to apply skills and knowledge in a real-world environment. Students follow set criteria and guidelines in a progressive learning structure to master general practices in the hospitality and/or tourism industry including workplace behavior, marketing, logistics, and small business procedures.
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HOSP 1970 - HOSPITALITY AND TOURISM PRACTICUM
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