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Breakfast Cuisine 10316104

  • 1.00 credits
  • Culinary Arts

    • Applies techniques involved with cooking breakfast food such as: eggs, omelets, pancakes, waffles and breakfast meats.

    Course Sections
    Course Sections
    Section Status Start/End Date Register By Instruction Mode Campus Meeting Information Cost
    #01 Fall
    Waitlist
    10/31/2024 –
    11/11/2024
    		In-Person Wausau Main Campus
    Oct 31 – Nov 11
    Monday, Tuesday, Wednesday, Thursday
    08:00 AM - 01:30 PM
    E110 - Culinary Lab Wausau - E Building
    Brock Decker
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    Restaurant Cost Controls 10316115

  • 2.00 credits
  • Culinary Arts

    • Examine the concepts and techniques of controlling costs with an emphasis on determining the sales price based on cost inputs, and utilizing break-even calculations. Learners will calculate the cost of goods, overhead, and selling price. Learners will determine the resources needed to run various restaurant operations.

    Course Sections
    Course Sections
    Section Status Start/End Date Register By Instruction Mode Campus Meeting Information Cost
    #01 Fall
    Open
    11/04/2024 –
    11/14/2024
    		In-Person Wausau Main Campus
    Nov 4 – Nov 14
    Monday, Tuesday, Wednesday, Thursday
    08:00 AM - 12:00 PM
    E112 - Culinary Lab Wausau - E Building
    Jonathan Reinke
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    Mid-Day Meals 10316105

  • 1.00 credits
  • Culinary Arts

    • Experience in producing lunch meals through the use of grills, fryers, ovens and steamers. Service experience includes cafeteria line work and fast food delivery.

    Course Sections
    Course Sections
    Section Status Start/End Date Register By Instruction Mode Campus Meeting Information Cost
    #01 Fall
    Waitlist
    11/12/2024 –
    11/20/2024
    		In-Person Wausau Main Campus
    Nov 12 – Nov 20
    Monday, Tuesday, Wednesday, Thursday
    08:00 AM - 01:30 PM
    E110 - Culinary Lab Wausau - E Building
    Brock Decker
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    Baking And Specialty Decorating 10316121

  • 2.00 credits
  • Culinary Arts

    • Creation of baked goods along with high-end decorating techniques are practiced throughout this course. Learners will utilize their creative side as they design and produce attractive presentations.

    Course Sections
    Course Sections
    Section Status Start/End Date Register By Instruction Mode Campus Meeting Information Cost
    #01 Fall
    Open
    11/18/2024 –
    12/12/2024
    		In-Person Wausau Main Campus
    Nov 18 – Dec 12
    Monday, Tuesday, Wednesday, Thursday
    08:00 AM - 02:00 PM
    E112 - Culinary Lab Wausau - E Building
    Jonathan Reinke
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    Butchering & Deer Processing 60316142

  • 0.10 credits
  • Culinary Arts

    • Workshop will include a step-by-step demonstration of how to break down a deer. Instructors will share tips on hanging a deer at home, demonstrate how to remove lymph nodes for CWD testing and explain the best practices for storing your venison by canning or freezing. Participants should come prepared to help skin, quarter, cut, trim and package venison. 

    Course Sections
    Course Sections
    Section Status Start/End Date Register By Instruction Mode Campus Meeting Information Cost
    #PD001 Fall
    Open
    11/19/2024
    		In-Person Wausau Main Campus
    Nov 19
    Tuesday
    06:00 PM - 09:00 PM
    E110 - Culinary Lab Wausau - E Building
    Travis Teska
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    Complex Carbohydrates 10316106

  • 1.00 credits
  • Culinary Arts

    • Identify and prepare a variety of grains, legumes, potatoes, pasta and rice. Learners will create a variety of dishes utilizing complex carbohydrates.

    Course Sections
    Course Sections
    Section Status Start/End Date Register By Instruction Mode Campus Meeting Information Cost
    #01 Fall
    Waitlist
    11/21/2024 –
    12/04/2024
    		In-Person Wausau Main Campus
    Nov 21 – Dec 4
    Monday, Tuesday, Wednesday, Thursday
    08:00 AM - 01:30 PM
    E110 - Culinary Lab Wausau - E Building
    Travis Teska
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    Wait Staff Training 10316119

  • 1.00 credits
  • Culinary Arts

    • Explore the art of service and the importance of front of the house work in the culinary program. Learners learn how to properly interact with guests and provide high quality customer service. Examine the proper techniques of table service, obtaining guest orders, interacting with the kitchen staff and creating a professional atmosphere.

    Course Sections
    Course Sections
    Section Status Start/End Date Register By Instruction Mode Campus Meeting Information Cost
    #01 Fall
    Waitlist
    12/05/2024 –
    12/12/2024
    		In-Person Wausau Main Campus
    Dec 5 – Dec 12
    Monday, Tuesday, Wednesday, Thursday
    08:00 AM - 01:30 PM
    E110 - Culinary Lab Wausau - E Building
    Travis Teska
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    Holiday Cookie Cook Off 60316106

  • 0.05 credits
  • Culinary Arts

    • This course is a hands on cookie decorating class. Learners will ice, decorate, and enjoy holiday cookies. This course will provide 16 holiday cookies for the learner to decorate, take home and enjoy! Instructor will provide fun designs for the students to practice their skills. This class is a good way to decorate cookies without the mess of decorating.

    Course Sections
    Course Sections
    Section Status Start/End Date Register By Instruction Mode Campus Meeting Information Cost
    #PD001 Fall
    Open
    12/10/2024
    		In-Person Wausau Main Campus
    Dec 10
    Tuesday
    06:00 PM - 08:30 PM
    E110 - Culinary Lab Wausau - E Building
    Jonathan Reinke
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    #PD006 Fall
    Open
    12/18/2024
    		In-Person Wausau Main Campus
    Dec 18
    Wednesday
    06:00 PM - 08:30 PM
    E110 - Culinary Lab Wausau - E Building
    Jonathan Reinke
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    Nutrition 10316107

  • 2.00 credits
  • Culinary Arts

    • Focuses on the six major nutrients (carbohydrates, proteins, fats, minerals, vitamins and water) and how each is used by the body. The planning of well-balanced diets and nutritional analysis of diets are emphasized.

    Course Sections
    Course Sections
    Section Status Start/End Date Register By Instruction Mode Campus Meeting Information Cost
    #01 Spring
    Open
    01/27/2025 –
    02/13/2025
    		In-Person Wausau Main Campus
    Jan 27 – Feb 4
    Monday, Tuesday, Wednesday, Thursday
    08:30 AM - 12:30 PM
    E110 - Culinary Lab Wausau - E Building
    Travis Teska
    Feb 5 – Feb 13
    Monday, Tuesday, Wednesday, Thursday
    08:30 AM - 01:30 PM
    E110 - Culinary Lab Wausau - E Building
    Travis Teska
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    Garde-Manger / Decorative Foods 10316108

  • 2.00 credits
  • Culinary Arts

    • Experience in sanitation, quality standards and methods of food storage. Learners will advance their knife skills as they cut, chop, carve and dice. Additionally, learners will be preparing and presenting cold foods such as soups, meats, cheeses and produce.

    Course Sections
    Course Sections
    Section Status Start/End Date Register By Instruction Mode Campus Meeting Information Cost
    #01 Spring
    Open
    01/27/2025 –
    03/17/2025
    		In-Person Wausau Main Campus
    Jan 27 – Mar 17
    Monday
    08:00 AM - 02:00 PM
    E112 - Culinary Lab Wausau - E Building
    Jonathan Reinke
    Feb 25
    Tuesday
    08:00 AM - 02:00 PM
    E112 - Culinary Lab Wausau - E Building
    Jonathan Reinke
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    Restaurant Sales And Promotion 10316120

  • 1.00 credits
  • Culinary Arts

    • Examine sales and promotion strategies used in the restaurant industry. Study of attracting new customers, setting prices, developing visually appealing menus and displays, and investigating innovative methods of attracting and keeping customers.

    Course Sections
    Course Sections
    Section Status Start/End Date Register By Instruction Mode Campus Meeting Information Cost
    #01 Spring
    Open
    01/27/2025 –
    04/03/2025
    		In-Person Wausau Main Campus
    Jan 27 – Apr 2
    Monday, Tuesday, Wednesday, Thursday
    08:00 AM - 08:30 AM
    E110 - Culinary Lab Wausau - E Building
    Brock Decker
    Apr 3
    Thursday
    08:00 AM - 10:00 AM
    E110 - Culinary Lab Wausau - E Building
    Brock Decker
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    Gourmet Foods 10316118

  • 3.00 credits
  • Culinary Arts

    • Utilizing the culinary skills learned throughout the program, learners will create high-end foods utilizing a variety of cooking techniques. Emphasis will be on presentation, flavors, cooking skills and time management as learners work in a production environment.

    Course Sections
    Course Sections
    Section Status Start/End Date Register By Instruction Mode Campus Meeting Information Cost
    #01 Spring
    Open
    01/28/2025 –
    03/13/2025
    		In-Person Wausau Main Campus
    Jan 28 – Feb 20
    Thursday, Tuesday, Wednesday
    08:00 AM - 02:00 PM
    E112 - Culinary Lab Wausau - E Building
    Jonathan Reinke
    Feb 26 – Feb 27
    Thursday, Wednesday
    08:00 AM - 02:00 PM
    E112 - Culinary Lab Wausau - E Building
    Jonathan Reinke
    Mar 4 – Mar 13
    Thursday, Tuesday, Wednesday
    08:00 AM - 02:00 PM
    E112 - Culinary Lab Wausau - E Building
    Jonathan Reinke
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    Protein Identification, Fabrication, And Usage 2 10316133

  • 3.00 credits
  • Culinary Arts

    • Develop advanced learning of carcasses and fabrication techniques that utilize meat to create value added products such as smoked, brined, or cured items in a professional meat laboratory environment. Create and package items for retail sale including cost structures while following established sanitation regulations. This course builds on the techniques and skills learned in PIFU1.

    Course Sections
    Course Sections
    Section Status Start/End Date Register By Instruction Mode Campus Meeting Information Cost
    #01 Spring
    Open
    01/31/2025 –
    05/16/2025
    		In-Person Wausau Main Campus
    Jan 31 – May 16
    Friday
    08:00 AM - 01:30 PM
    D172 - Meat Processing Lab - D Building
    Travis Teska
    Feb 20
    Thursday
    08:00 AM - 01:30 PM
    D172 - Meat Processing Lab - D Building
    Travis Teska
    Mar 20
    Thursday
    08:00 AM - 01:30 PM
    D172 - Meat Processing Lab - D Building
    Travis Teska
    Apr 24 – May 8
    Thursday
    08:00 AM - 01:30 PM
    D172 - Meat Processing Lab - D Building
    Travis Teska
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    Soup & Stock Production 10316109

  • 2.00 credits
  • Culinary Arts

    • Introduces the preparation of clear, cream, puree and specialty soups. Learners will prepare basic stocks and soups. Additionally learners will evaluate convenience soups and stocks for quality and cost.

    Course Sections
    Course Sections
    Section Status Start/End Date Register By Instruction Mode Campus Meeting Information Cost
    #01 Spring
    Open
    02/17/2025 –
    03/13/2025
    		In-Person Wausau Main Campus
    Feb 17 – Mar 13
    Monday, Tuesday, Wednesday, Thursday
    08:30 AM - 01:30 PM
    E110 - Culinary Lab Wausau - E Building
    Brock Decker
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    Restaurant Operations 2 10316126

  • 2.00 credits
  • Culinary Arts

    • Expand on the skills of Restaurant Operations while applying costing, menu development, and management skills. Learners will work in a restaurant setting for the entirety of this class experiencing the day to day challenges found in food service.

    Course Sections
    Course Sections
    Section Status Start/End Date Register By Instruction Mode Campus Meeting Information Cost
    #01 Spring
    Open
    03/18/2025 –
    05/20/2025
    		In-Person Wausau Main Campus
    Mar 18 – May 20
    Thursday, Tuesday, Wednesday
    08:00 AM - 02:00 PM
    E112 - Culinary Lab Wausau - E Building
    Jonathan Reinke
    Apr 11 – Apr 12
    Friday, Saturday
    08:00 AM - 02:00 PM
    E112 - Culinary Lab Wausau - E Building
    Jonathan Reinke
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    Meat & Fish Essentials 10316110

  • 3.00 credits
  • Culinary Arts

    • Identify fish, meat or poultry by carcass, primal, sub primal and fabricated cuts of meat. Learners will explore the use of fish, meats and poultry by comparing both yield grades and quality grades. Hands-on meat fabrication, meat grinding, meat smoking and sausage making will be explored.

    Course Sections
    Course Sections
    Section Status Start/End Date Register By Instruction Mode Campus Meeting Information Cost
    #01 Spring
    Open
    03/18/2025 –
    04/24/2025
    		In-Person Wausau Main Campus
    Mar 18 – Apr 2
    Monday, Tuesday, Wednesday, Thursday
    08:30 AM - 01:30 PM
    E110 - Culinary Lab Wausau - E Building
    Travis Teska
    Apr 7 – Apr 24
    Monday, Tuesday, Wednesday, Thursday
    08:30 AM - 01:30 PM
    E110 - Culinary Lab Wausau - E Building
    Travis Teska
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    International Cuisine 10316125

  • 2.00 credits
  • Culinary Arts

    • Explores various international cuisines in a professional foodservice setting. Learners will plan menus, prepare and produce the various cuisines and serve.

    Course Sections
    Course Sections
    Section Status Start/End Date Register By Instruction Mode Campus Meeting Information Cost
    #01 Spring
    Open
    03/31/2025 –
    05/19/2025
    		In-Person Wausau Main Campus
    Mar 31 – May 19
    Monday
    08:00 AM - 02:00 PM
    E112 - Culinary Lab Wausau - E Building
    Jonathan Reinke
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    Menu Planning, Management And Design 10316112

  • 1.00 credits
  • Culinary Arts

    • Plan and prepare menus for a variety of food operations and budgets. Projects will include designing, pricing and menu analysis.

    Course Sections
    Course Sections
    Section Status Start/End Date Register By Instruction Mode Campus Meeting Information Cost
    #01 Spring
    Open
    04/07/2025 –
    05/01/2025
    		In-Person Wausau Main Campus
    Apr 7 – Apr 24
    Monday, Tuesday, Wednesday, Thursday
    08:00 AM - 08:30 AM
    E110 - Culinary Lab Wausau - E Building
    Travis Teska
    Apr 28 – May 1
    Monday, Tuesday, Wednesday, Thursday
    08:00 AM - 11:00 AM
    E110 - Culinary Lab Wausau - E Building
    Travis Teska
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    Culinary Skills Project 10316128

  • 1.00 credits
  • Culinary Arts

    • Assess the learner on skills learned throughout the first year of the Culinary Arts program.  The learner will complete various culinary and sanitation skills in a timed environment.  

    Course Sections
    Course Sections
    Section Status Start/End Date Register By Instruction Mode Campus Meeting Information Cost
    #01 Spring
    Open
    05/05/2025 –
    05/15/2025
    		In-Person Wausau Main Campus
    May 5 – May 15
    Monday, Tuesday, Wednesday, Thursday
    08:00 AM - 12:30 PM
    E110 - Culinary Lab Wausau - E Building
    Travis Teska
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