• CSEC 2100: CYBER SECURITY ANALYST +

  3.00 Credits

  Northern Wyoming Community College District

  
  This course teaches students to configure and use threat-detection tools. Additionally students will perform data analysis on security tool findings and interpret the results to identify vulnerabilities, threats and risks to an organization. Lastly, the student will study risk remediation methods to secure and protect applications and systems within an organization. This course helps prepare students for the CompTIA CySA+ certification exam. Prerequisite:    Currently Not Available Corequisite:    Currently Not Available
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• CSEC 2990: TOPICS:

  3.00 Credits

  Northern Wyoming Community College District

  
  No course description available. Prerequisite:    Currently Not Available Corequisite:    Currently Not Available
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• CULA 1100: BASIC CULINARY SKILLS

  3.00 Credits

  Northern Wyoming Community College District

  
  This course introduces the fundamental skills that are required to be a professional culinarian. Topics such as knife skills, stocks, sauces, soups as well as recipe conversion, costing and product identification are all covered in this course. These are the basic building blocks that are required for future culinary success. Prerequisite:    Currently Not Available Corequisite:    Currently Not Available
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• CULA 1490: TOPICS:

  1.00 Credits

  Northern Wyoming Community College District

  
  No course description available. Prerequisite:    Currently Not Available Corequisite:    Currently Not Available
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• CULA 1500: FOOD PRINCIPLES

  3.00 Credits

  Northern Wyoming Community College District

  
  This course takes a systems approach to sanitation, planning, preparation, and resource management. Cooking principles are thoroughly covered in safety, menu planning, equipment, purchasing, receiving, storing, and serving food. Students will learn how to tailor the guidelines of Food Principles #1 to fit the specific needs of any operation. Prerequisite:    Currently Not Available Corequisite:    Currently Not Available
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• CULA 1505: SANITATION

  1.00 Credits

  Northern Wyoming Community College District

  
  This course is designed for industry leaders in food safety training. The students will learn the latest developments, procedures, current government standards and emerging issues in Food Service Sanitation. Students will get a head start in understanding Hazardous Analysis Critical Control Point, (HACCP), a cutting-edge system that is the hospitality industries system-of-choice. Students are provided an opportunity to obtain ServSafe certification.?This certification integrates basic food safety, personal hygiene, cross-contamination and allergens, time and temperature guidelines, cleaning, and sanitation. Prerequisite:    Currently Not Available Corequisite:    Currently Not Available
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• CULA 1510: SANITATION

  1.00 Credits

  Northern Wyoming Community College District

  
  This course is designed for industry leaders in food safety training. The students will learn the latest developments, procedures, current government standards and emerging issues in Food Service Sanitation. Students will get a head start in understanding Hazardous Analysis Critical Control Point, (HACCP), a cutting-edge system that is the hospitality industries system-of-choice. Prerequisite:    Currently Not Available Corequisite:    Currently Not Available
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• CULA 1515: BASIC CULINARY SKILLS

  3.00 Credits

  Northern Wyoming Community College District

  
  This course introduces the fundamental skills that are required to be a professional culinarian. Topics such as knife skills, stocks, sauces, soups as well as recipe conversion, costing and product identification are all covered in this course. These are the basic building blocks that are required for future culinary success. Prerequisite:    Currently Not Available Corequisite:    Currently Not Available
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• CULA 1550: BREAKFAST & LUNCH COOKERY

  3.00 Credits

  Northern Wyoming Community College District

  
  This course takes a systems approach to sanitation, planning, preparation, and resource management. Cooking principles are thoroughly covered with respect to nutrition and preparation, purchasing, receiving, storing, and serving food. Students adapt the topics covered to fit the specific needs of any operation. Prerequisite:    Currently Not Available Corequisite:    Currently Not Available
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• CULA 1600: GARDE MANGER

  3.00 Credits

  Northern Wyoming Community College District

  
  This course takes a systems approach to the planning and preparation of cold foods as an alternative to other conventional types of food preparation. Cold kitchen principles are thoroughly covered in regards to sanitation, menu planning, purchasing, preparation, presentation, and storage of cold foods. Students learn how to tailor the guidelines of cold food preparation to fit the specific needs of any operation. Prerequisite:    Currently Not Available Corequisite:    Currently Not Available
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