Northern Wyoming Community College District · Courses

FSHM

5 courses with the subject FSHM, 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.

FSHM 0000Any course from the FSHM department.

Choose any course from the FSHM department.

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

FSHM 1972Hospitality Practicum II1

This course is the second of the four hands-on practicum classes which allows students to practice the skills and knowledge taught in the classroom in a real-world environment. Students follow set criteria and guidelines in a progressive learning structure to master general practices in the hospitality industry including workplace behavior, marketing, banquet logistics, and small business procedures. Minimum

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

FSHM 2900Hospitality Cornerstone3

This course introduces students to the demands and rewards of college education and helps them prepare to get the most from it. The cornerstone helps students see the goals of hospitality education and how they fit into your college experience. It gives students the chance to explore moral and ethical value of a diverse society such as 21st century America. Students will learn how to form values, how to express those values, and analyze arguments. The subject of the course is a contemporary look at the issues that the hospitality faces and that requires students to think about it from different points of view. Minimum

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

FSHM 2971Hospitality Practicum III1

This course is the third of the four hands-on practicum classes which allows students to practice the skills and knowledge taught in the classroom in a real-world environment. Students follow set criteria and guidelines in a progressive learning structure to master general practices in the hospitality industry including workplace behavior, marketing, banquet logistics, and small business procedures. Minimum

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

FSHM 2972Hospitality Practicum IV1

This course is the last of the four hands-on practicum classes that allow students to practice the skills and knowledge taught in the classroom in a real-world environment. Students follow set criteria and guidelines in a progressive learning structure to master general practices in the hospitality industry including workplace behavior, marketing, banquet logistics, and small business procedures. Minimum

Subject: FSHM
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