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Hazard Analysis Critical Control Point (HACCP) For Meat Processors 10316134

  • 2.00 credits
  • Culinary Arts
  • $337.58

    • Explore the Hazard Analysis Critical Control Point (HACCP) process as it relates to professional butchering operations. Understand these requirements and how the HACCP process is used in commercial meat processing operations.

    1 Course Section
    1 Course Section
    Section Status Start/End Date Register By Instruction Mode Campus Meeting Information Cost
    #01 Spring
    Open
    01/26/2026 –
    05/22/2026
    		Online Required Due Dates Online
    Jan 26 – May 22
    -
    Online
    Travis Teska
    		$337.58

    Culinary Internship 10316116

  • 3.00 credits
  • Culinary Arts
  • $503.87

    • Provides the culinary student the opportunity to apply cooking skills in a production environment. Ideally, learners will be working in a food service establishment where tickets are generated and food is prepared to order.

    1 Course Section
    1 Course Section
    Section Status Start/End Date Register By Instruction Mode Campus Meeting Information Cost
    #01 Spring
    Open
    01/26/2026 –
    05/22/2026
    		Online Required Due Dates Online
    Jan 26 – May 22
    -
    Online
    Jonathan Reinke
    		$503.87

    Introduction To HESI 76890710

  • 1.00 credits
  • General Studies

    • Introduces learners to the format and types of questions given in the math, chemistry, and anatomy & physiology portions of the HESI test. Sample questions and possible study materials will be discussed. Upon completion of the course, learners will have a greater understanding of the test. Additionally, course completion will assist in determining if learners feel ready to test, or would like to pursue additional study opportunities prior to testing.

    1 Course Section
    1 Course Section
    Section Status Start/End Date Register By Instruction Mode Campus Meeting Information Cost
    #01VC Spring
    Open
    01/26/2026 –
    05/20/2026
    		Online Flexible Due Dates Online
    Jan 26 – May 20
    -
    Online
    		View Rates

    Sanitation For Food Service Operations 10316100

  • 1.00 credits
  • Culinary Arts
  • $171.29

    • Development of skills to follow sanitation and hygiene provisions in state codes. Focuses on the challenges to food safety, developing a food safety system, Hazard Analysis Critical Control Point, working in a safe environment and maintaining sanitary facilities and equipment.

    1 Course Section
    1 Course Section
    Section Status Start/End Date Register By Instruction Mode Campus Meeting Information Cost
    #01VC Spring
    Open
    01/26/2026 –
    05/20/2026
    		Online Flexible Due Dates Online
    Jan 26 – May 20
    -
    Online
    Brock Decker
    		$171.29

    College 101 10890165

  • 1.00 credits
  • General Studies
  • $171.29

    • Examines proven strategies designed to help learners achieve greater personal, academic, and professional success. Learners will apply personal responsibility thinking and behaviors; self- management, awareness, and motivation strategies; as well as interdependence skills to develop a proactive life plan.

    19 Course Sections
    19 Course Sections
    Section Status Start/End Date Register By Instruction Mode Campus Meeting Information Cost
    #04 Spring
    Waitlist
    01/26/2026 –
    03/20/2026
    		Online Required Due Dates Online
    Jan 26 – Mar 20
    -
    Online
    Sarah Watson
    		$171.29
    #05 Spring
    Open
    01/26/2026 –
    03/20/2026
    		Online Required Due Dates Online
    Jan 26 – Mar 20
    -
    Online
    		$171.29
    #06 Spring
    Open
    01/26/2026 –
    03/20/2026
    		Online Required Due Dates Online
    Jan 26 – Mar 20
    -
    Online
    		$171.29
    #07 Spring
    Open
    01/26/2026 –
    03/20/2026
    		Online Required Due Dates Online
    Jan 26 – Mar 20
    -
    Online
    		$171.29
    #08 Spring
    Open
    01/26/2026 –
    03/20/2026
    		Online Required Due Dates Online
    Jan 26 – Mar 20
    -
    Online
    		$171.29
    #09 Spring
    Open
    01/26/2026 –
    03/20/2026
    		Online Required Due Dates Online
    Jan 26 – Mar 20
    -
    Online
    		$171.29
    #10 Spring
    Open
    01/26/2026 –
    03/20/2026
    		Online Required Due Dates Online
    Jan 26 – Mar 20
    -
    Online
    		$171.29
    #11 Spring
    Open
    01/26/2026 –
    03/20/2026
    		Online Required Due Dates Online
    Jan 26 – Mar 20
    -
    Online
    		$171.29
    #12 Spring
    Open
    01/26/2026 –
    03/20/2026
    		Online Required Due Dates Online
    Jan 26 – Mar 20
    -
    Online
    		$171.29
    #13 Spring
    Open
    01/26/2026 –
    03/20/2026
    		Online Required Due Dates Online
    Jan 26 – Mar 20
    -
    Online
    		$171.29
    #14 Spring
    Open
    03/23/2026 –
    05/22/2026
    		Online Required Due Dates Online
    Mar 23 – May 22
    -
    Online
    		$171.29
    #15 Spring
    Open
    03/23/2026 –
    05/22/2026
    		Online Required Due Dates Online
    Mar 23 – May 22
    -
    Online
    		$171.29
    #16 Spring
    Open
    03/23/2026 –
    05/22/2026
    		Online Required Due Dates Online
    Mar 23 – May 22
    -
    Online
    		$171.29
    #17 Spring
    Open
    03/23/2026 –
    05/22/2026
    		Online Required Due Dates Online
    Mar 23 – May 22
    -
    Online
    		$171.29
    #18 Spring
    Open
    03/23/2026 –
    05/22/2026
    		Online Required Due Dates Online
    Mar 23 – May 22
    -
    Online
    		$171.29
    #19 Spring
    Open
    03/23/2026 –
    05/22/2026
    		Online Required Due Dates Online
    Mar 23 – May 22
    -
    Online
    		$171.29
    #20 Spring
    Open
    03/23/2026 –
    05/22/2026
    		Online Required Due Dates Online
    Mar 23 – May 22
    -
    Online
    		$171.29
    #21 Spring
    Open
    03/23/2026 –
    05/22/2026
    		Online Required Due Dates Online
    Mar 23 – May 22
    -
    Online
    		$171.29
    #22 Spring
    Open
    03/23/2026 –
    05/22/2026
    		Online Required Due Dates Online
    Mar 23 – May 22
    -
    Online
    		$171.29