All Courses

  • Fall 2020 FYS:Difficult Conversations (STEP-1101-18)

    FYS:Difficult Conversations

  • Fall 2020 FYS:Dark and Stormy (STEP-1101-20)

    FYS:Dark and Stormy

  • Fall 2020 FYS: Academic & Career (STEP-1101-21)

    FYS: Academic & Career

  • Fall 2020 Leadership in SI (STEP-3000-01)

    Focuses on theoretical perspectives of group tutoring and peer leadership, best practices in supplemental instruction, and student reflection. Will strengthen leadership knowledge and skills and introduce effective methods for group facilitation and SI curriculum. Prerequisites: closed to general enrollment.

  • Fall 2020 FYS:Language of Food (STEP-1101-11)

    FYS:Language of Food

  • Fall 2020 FYS:Everyday Activism (STEP-1101-19)

    FYS:Everyday Activism

  • Fall 2020 Discussion (LIFE-3050-24)

    Introduces principles of heredity and variation in living organisms, including a study of the nature of the genetic material and its transmission, influence of heredity and environment on the development of individual characters, as well as evolution of organisms and artificial selection of plant and animal varieties. Emphasizes application to today's society. Prerequisite: completion of LIFE 1010 and one of LIFE 2022, 2023, MICR/MOLB 2021, or MICR/MOLB 2240 with a grade of C or higher in each.

  • Fall 2020 Literature, Media & Culture (ENGL-2020-40)

    Introduces students to the basic tools of literary, film, and media analysis and develops students' critical writing, digital analysis, and oral communication skills. No expertise in literary criticism or film theory is necessary in this course; all majors are welcome. Prerequisite: COM1. COM1 may not be taken concurrently.

  • Fall 2020 Equine Beh & Welfare (ANSC-3250-01)

    To familiarize students with an equine interest about behavior, learning, and welfare issues associated with management and training of equine. Prerequisites: ANSC 1030, ANSC 3150. (Normally offered fall semester)

  • Fall 2020 Food & Well Being (FDSC-1410-01)

    Introductory course dealing with current questions and concerns about foods. Considers food composition, effects of food processing, food labeling, diet, degenerate diseases and general health. Students become familiar with foods and food industry. (Normally offered fall semester)

  • Fall 2020 Academic Success Skills (UWYO-1105-01)

    Designed to provide students the necessary skill set to succeed at the University and beyond. Skills covered include time management, learning styles, note taking, self-motivation and more. The 2-credit UWYO 1105 option is graded A-F; the 1 credit UWYO 1105 option is graded Satisfactory/Unsatisfactory.

  • Fall 2020 Microbiology Capstone (MICR-4321-01)

    Using a problem-based student learning model, student conceptualize, propose, perform and present a microbiology research study to address a real community problem. Student maintain a lab notebook, write an NSF-style research proposal, formulate hypotheses, engage in hands-on laboratory hypothesis testing and design and present a scientific poster. Prerequisites: Microbiology (MICR) majors with Junior or Senior standing.

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