New Program to Expand Agriculture at Sheridan College

Lacey Fisher (left) and Berva Brock (center) listen to Sheridan College Food Science Instructor, Connie Fisk (right) explain the processing steps for wheat to be made into flour and how much of the fiber and nutrients are removed during processing. (Photo Courtesy of Sheridan College)
Lacey Fisher (left) and Berva Brock (center) listen to Sheridan College Food Science Instructor, Connie Fisk (right) explain the processing steps for wheat to be made into flour and how much of the fiber and nutrients are removed during processing. (Photo Courtesy of Sheridan College)

Starting this fall, students at Sheridan College will have the opportunity to study sustainable food systems with new courses that include food, ethics, and sustainability and exploring sustainability in agriculture. Sheridan College Sustainable Food Systems Instructor Connie Fisk.

The program was developed by Fisk, and she said that it is pending approval by the Wyoming Community College Commission, however, that is expected to happen and students that are interested in enrolling in courses for the fall semester can contact Sheridan College during regular business hours.

The Health Nut
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