Northern Wyoming Community College District · Courses

FDSC

7 courses with the subject FDSC, each shown exactly as we captured it from the college's catalog, with every element we hold. Where the wording looks broken, that is our reading of the catalog, not the college's text.

FDSC 0000Any course from the FDSC department

Choose any course from the FDSC department.

Subject: FDSC
Type: course
Edition: 2026-2027
Catalog: 2026-2027 Catalog
Source: catalog.sheridan.edu

FDSC 1400Intro to Meat Fabrication1

This course is designed to provide the student with the knowledge and skills needed to break down a carcass safely and proficiently into retail cuts while preventing contamination. Minimum

Subject: FDSC
Credits (min): 1
Credits (max): 1
Credit unit: Credits
Type: course
Edition: 2026-2027
Catalog: 2026-2027 Catalog
Source: catalog.sheridan.edu

FDSC 1430Meat Curing and Brining1

This course is designed to provide the student with the knowledge and skills needed to cure and brine meat. This is the process of preserving meat by adding salt, sugar, seasonings, and/or nitrates for fermentation, drying, or smoking, all while preventing contamination. Minimum

Subject: FDSC
Credits (min): 1
Credits (max): 1
Credit unit: Credits
Type: course
Edition: 2026-2027
Catalog: 2026-2027 Catalog
Source: catalog.sheridan.edu

FDSC 1470Internship in Food Science1

The internship course provides 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. Minimum

Subject: FDSC
Credits (min): 1
Credits (max): 1
Credit unit: Credits
Type: course
Edition: 2026-2027
Catalog: 2026-2027 Catalog
Source: catalog.sheridan.edu

FDSC 1580Wild Game Processing1

This course is designed to provide the student with the knowledge and skills needed to break down a wild game carcass safely and proficiently while preventing contamination. Students are encouraged to bring their own wild game carcass to class to be processed but it is not required. Minimum

Subject: FDSC
Credits (min): 1
Credits (max): 1
Credit unit: Credits
Type: course
Edition: 2026-2027
Catalog: 2026-2027 Catalog
Source: catalog.sheridan.edu

FDSC 2040Principles of Meat Animal Evaluation3

This course is designed to provide knowledge to students on how to evaluate livestock and carcasses for economically important factors. Learning to evaluate live animals and their carcasses aids in understanding the relationship between meat animal growth and development and selection and breeding characteristics on the value and quality of the finished product. Minimum

Subject: FDSC
Credits (min): 3
Credits (max): 3
Credit unit: Credits
Type: course
Edition: 2026-2027
Catalog: 2026-2027 Catalog
Source: catalog.sheridan.edu

FDSC 2470Internship in Food Science1

The internship provides 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. Minimum

Subject: FDSC
Credits (min): 1
Credits (max): 1
Credit unit: Credits
Type: course
Edition: 2026-2027
Catalog: 2026-2027 Catalog
Source: catalog.sheridan.edu

Source: Northern Wyoming Community College District's catalog, linked per course · table learning_unit · CourseShelf publish 59