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Baking And Specialty Decorating 10316121

  • 2.00 credits
  • Culinary Arts
  • $509.40

    • 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.

    1 Course Section
    1 Course Section
    Section Status Start/End Date Register By Instruction Mode Campus Meeting Information Cost
    #01 Fall
    Open
    11/23/2026 –
    12/15/2026
    		In-Person Wausau Main Campus
    Nov 23 – Dec 15
    Monday, Tuesday, Wednesday, Thursday
    08:00 AM - 02:00 PM
    E112 - Culinary Lab Wausau - E Building
    Jonathan Reinke
    		$509.40

    Baking Fundamentals 10316102

  • 2.00 credits
  • Culinary Arts
  • $509.40

    • Utilize baking principles and procedures for producing quick breads, yeast breads, cookies, cakes and pies. Learners will calculate product costs, weigh and measure ingredients, mix, shape, bake, garnish, package and merchandise bakery products.

    1 Course Section
    1 Course Section
    Section Status Start/End Date Register By Instruction Mode Campus Meeting Information Cost
    #01 Fall
    Open
    10/05/2026 –
    10/29/2026
    		In-Person Wausau Main Campus
    Oct 5 – Oct 19
    Monday
    10:00 AM - 02:00 PM
    E110 - Culinary Lab Wausau - E Building
    Travis Teska
    Oct 6 – Oct 29
    Thursday, Tuesday, Wednesday
    08:00 AM - 02:00 PM
    E110 - Culinary Lab Wausau - E Building
    Travis Teska
    		$509.40

    Breakfast Cuisine 10316104

  • 1.00 credits
  • Culinary Arts
  • $254.70

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

    1 Course Section
    1 Course Section
    Section Status Start/End Date Register By Instruction Mode Campus Meeting Information Cost
    #01 Fall
    Open
    11/02/2026 –
    11/10/2026
    		In-Person Wausau Main Campus
    Nov 2 – Nov 10
    Monday, Tuesday, Wednesday, Thursday
    08:00 AM - 02:00 PM
    E110 - Culinary Lab Wausau - E Building
    Brock Decker
    		$254.70

    Complex Carbohydrates 10316106

  • 1.00 credits
  • Culinary Arts
  • $254.70

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

    1 Course Section
    1 Course Section
    Section Status Start/End Date Register By Instruction Mode Campus Meeting Information Cost
    #01 Fall
    Open
    11/30/2026 –
    12/08/2026
    		In-Person Wausau Main Campus
    Nov 30 – Dec 8
    Monday, Tuesday, Wednesday, Thursday
    08:00 AM - 02:00 PM
    E110 - Culinary Lab Wausau - E Building
    Travis Teska
    		$254.70

    Crucial Conversations 47196908

  • 0.30 credits
  • Supervision & Leadership Dev
  • $549.00

    • Crucial Conversations® for Mastering Dialogue teaches nine powerful skill sets grounded in decades of social science research. Learn how to strengthen relationships, keep your cool, and create a safe environment in crucial moments. This course helps learners develop these vital skills through instruction, application, practice, group discussion, and self-reflection—not just theory—for lasting improvement.

    1 Course Section
    1 Course Section
    Section Status Start/End Date Register By Instruction Mode Campus Meeting Information Cost
    #PD001 Fall
    Open
    09/18/2026 –
    09/25/2026
    		In-Person Wausau Main Campus
    Sep 18 – Sep 25
    Friday
    08:00 AM - 01:30 PM
    A165 - WTPD Innovation Classroom A - A Building
    Samuel Buemi
    		$549.00

    Culinary Fundamentals 10316101

  • 4.00 credits
  • Culinary Arts
  • $1,018.80

    • Food science principles applied to professional culinary food preparations. Units include professional kitchen operation, recipe terminology, culinary math and cooking techniques for various food categories. In addition, careers in the culinary industry are explored; including professionalism, ethics and etiquette.

    1 Course Section
    1 Course Section
    Section Status Start/End Date Register By Instruction Mode Campus Meeting Information Cost
    #01 Fall
    Open
    08/24/2026 –
    10/02/2026
    		In-Person Wausau Main Campus
    Aug 24 – Sep 28
    Monday
    10:00 AM - 02:00 PM
    E110 - Culinary Lab Wausau - E Building
    Travis Teska
    Aug 25 – Oct 1
    Thursday, Tuesday, Wednesday
    08:00 AM - 02:00 PM
    E110 - Culinary Lab Wausau - E Building
    Travis Teska
    Oct 2
    Friday
    04:00 PM - 10:00 PM
    E110 - Culinary Lab Wausau - E Building
    Travis Teska
    		$1,018.80

    Executive Strategic Thinking and Vision 47196919

  • 0.20 credits
  • Supervision & Leadership Dev
  • $399.99

    • This module combines two essential leadership skills: thinking strategically and communicating with clarity. Students will learn to distinguish strategy from tactics and planning, apply a framework for strategic thinking, and effectively articulate a compelling vision. Topics include defining long-term goals, engaging stakeholders, fostering dialogue, and communicating confidently, even in crisis situations.

    1 Course Section
    1 Course Section
    Section Status Start/End Date Register By Instruction Mode Campus Meeting Information Cost
    #PD001 Fall
    Open
    12/08/2026
    		In-Person Wausau Main Campus
    Dec 8
    Tuesday
    08:00 AM - 04:30 PM
    A165 - WTPD Innovation Classroom A - A Building
    Richard Poirier
    		$399.99

    Management Principles 10196191

  • 3.00 credits
  • Supervision & Leadership Dev
  • $530.10

    • Gain knowledge and develop the expertise necessary to apply the tools needed to perform essential supervisory and managerial functions. Learners will develop the ability to provide timely and constructive feedback, evaluate and improve performance, conduct performance appraisals, conduct employee mentoring, provide workforce training and coaching, communicate effectively and create a motivating environment. Each learner will: demonstrate the application of important management and supervisory roles including planning, organizing, staffing, leading, controlling, analysis, delegation, problem-solving, decision-making, team development, leadership, motivation, training and staff development.

    1 Course Section
    1 Course Section
    Section Status Start/End Date Register By Instruction Mode Campus Meeting Information Cost
    #01 Fall
    Open
    08/26/2026 –
    10/14/2026
    		Hybrid Zoom Available Wausau Main Campus
    Aug 26 – Oct 14
    Wednesday
    05:00 PM - 07:00 PM
    A239 - Classroom - A Building
    Kurt Swanson
    		$530.10

    Mid-Day Meals 10316105

  • 1.00 credits
  • Culinary Arts
  • $254.70

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

    1 Course Section
    1 Course Section
    Section Status Start/End Date Register By Instruction Mode Campus Meeting Information Cost
    #01 Fall
    Open
    11/11/2026 –
    11/19/2026
    		In-Person Wausau Main Campus
    Nov 11 – Nov 19
    Monday, Tuesday, Wednesday, Thursday
    08:00 AM - 02:00 PM
    E110 - Culinary Lab Wausau - E Building
    Brock Decker
    		$254.70

    Nonprofit Management Series 47196921

  • 0.05 credits
  • Supervision & Leadership Dev
  • $25.00

    • This series of sessions will provide learners a foundational understanding of the unique issues faced when managing and operating a non-profit organization. These programs is designed for those who work or wish to work in a non-profit setting, particularly for those in management and leadership roles. These sessions will cover topics such as: Effective Non-Profit Leadership, Non-Profit Operations Management, Human Resources Essentials, Volunteer Engagement, Branding, PR and Marketing, and Fundraising Fundamentals.

    4 Course Sections
    4 Course Sections
    Section Status Start/End Date Register By Instruction Mode Campus Meeting Information Cost
    #PD001 Spring
    Open
    05/20/2026
    		In-Person Wausau Main Campus
    May 20
    Wednesday
    11:00 AM - 01:00 PM
    A167 - WTPD Visionary Classroom A - A Building
    Timothy McKeough
    May 20
    Wednesday
    11:00 AM - 01:00 PM
    A168 - WTPD Visionary Classroom B - A Building
    Timothy McKeough
    		$25.00
    #PD002 Summer
    Open
    06/17/2026
    		In-Person Wausau Main Campus
    Jun 17
    Wednesday
    11:00 AM - 01:00 PM
    A167 - WTPD Visionary Classroom A - A Building
    Jun 17
    Wednesday
    11:00 AM - 01:00 PM
    A168 - WTPD Visionary Classroom B - A Building
    		$25.00
    #PD003 Summer
    Open
    07/15/2026
    		In-Person Wausau Main Campus
    Jul 15
    Wednesday
    11:00 AM - 01:00 PM
    A167 - WTPD Visionary Classroom A - A Building
    Jul 15
    Wednesday
    11:00 AM - 01:00 PM
    A168 - WTPD Visionary Classroom B - A Building
    		$25.00
    #PD004 Fall
    Open
    08/05/2026
    		In-Person Wausau Main Campus
    Aug 5
    Wednesday
    11:00 AM - 01:00 PM
    A167 - WTPD Visionary Classroom A - A Building
    Aug 5
    Wednesday
    11:00 AM - 01:00 PM
    A168 - WTPD Visionary Classroom B - A Building
    		$25.00

    Principles Of Sanitation For Meat Processors 10316135

  • 1.00 credits
  • Culinary Arts
  • $180.70

    • Examine principles of sanitation that relate to professional butchering operations. Learners will apply these principles in the forthcoming HACCP class.

    1 Course Section
    1 Course Section
    Section Status Start/End Date Register By Instruction Mode Campus Meeting Information Cost
    #01 Fall
    Open
    08/24/2026 –
    10/26/2026
    		Hybrid Wausau Main Campus
    Aug 24 – Oct 19
    Monday
    08:00 AM - 10:00 AM
    E110 - Culinary Lab Wausau - E Building
    Travis Teska
    Oct 26
    Monday
    08:00 AM - 10:00 AM
    F202 - Computer Lab - F Building
    Travis Teska
    		$180.70

    Protein Identification, Fabrication, And Usage 1 10316131

  • 3.00 credits
  • Culinary Arts
  • $764.10

    • Categorize the structure of various animal carcasses, including fabrication methods and performing a variety of cuts used in both foodservice and retail. Explore national meat identification systems, and the inspection process along with quality and yield grading as well as cost systems. Proper cooking methods and knife/ equipment selection will all be explored.

    1 Course Section
    1 Course Section
    Section Status Start/End Date Register By Instruction Mode Campus Meeting Information Cost
    #01 Fall
    Open
    08/27/2026 –
    12/11/2026
    		In-Person Wausau Main Campus
    Aug 27
    Thursday
    08:00 AM - 01:30 PM
    D172 - Meat Processing Lab - D Building
    Travis Teska
    Aug 28 – Nov 13
    Friday
    08:00 AM - 01:30 PM
    D172 - Meat Processing Lab - D Building
    Travis Teska
    Sep 24
    Thursday
    08:00 AM - 01:30 PM
    D172 - Meat Processing Lab - D Building
    Travis Teska
    Oct 29
    Thursday
    08:00 AM - 01:30 PM
    D172 - Meat Processing Lab - D Building
    Travis Teska
    Nov 12
    Thursday
    08:00 AM - 01:30 PM
    D172 - Meat Processing Lab - D Building
    Travis Teska
    Dec 4 – Dec 11
    Friday
    08:00 AM - 01:30 PM
    D172 - Meat Processing Lab - D Building
    Travis Teska
    		$764.10

    Restaurant Cost Controls 10316115

  • 2.00 credits
  • Culinary Arts
  • $355.40

    • 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.

    1 Course Section
    1 Course Section
    Section Status Start/End Date Register By Instruction Mode Campus Meeting Information Cost
    #01 Fall
    Open
    11/09/2026 –
    11/19/2026
    		In-Person Wausau Main Campus
    Nov 9 – Nov 19
    Monday, Tuesday, Wednesday, Thursday
    08:00 AM - 12:30 PM
    E112 - Culinary Lab Wausau - E Building
    Jonathan Reinke
    		$355.40

    Restaurant Operations 10316114

  • 4.00 credits
  • Culinary Arts
  • $1,018.80

    • Prepare foods in a lab setting while participating in various stations that are typically found in a restaurant. Learners will establish skills in serving, cooking, and customer service.

    1 Course Section
    1 Course Section
    Section Status Start/End Date Register By Instruction Mode Campus Meeting Information Cost
    #01 Fall
    Open
    08/24/2026 –
    11/05/2026
    		In-Person Wausau Main Campus
    Aug 24
    Monday
    08:00 AM - 02:00 PM
    E112 - Culinary Lab Wausau - E Building
    Jonathan Reinke
    Aug 24 – Nov 5
    Thursday, Tuesday, Wednesday
    08:00 AM - 02:00 PM
    E112 - Culinary Lab Wausau - E Building
    Jonathan Reinke
    Oct 2
    Friday
    04:00 PM - 10:00 PM
    E112 - Culinary Lab Wausau - E Building
    Jonathan Reinke
    		$1,018.80

    Sanitation For Food Service Operations 10316100

  • 1.00 credits
  • Culinary Arts
  • $180.70

    • 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
    #01 Fall
    Open
    08/24/2026 –
    10/26/2026
    		In-Person Wausau Main Campus
    Aug 24 – Oct 19
    Monday
    08:00 AM - 10:00 AM
    E110 - Culinary Lab Wausau - E Building
    Travis Teska
    Oct 26
    Monday
    08:00 AM - 10:00 AM
    F202 - Computer Lab - F Building
    Travis Teska
    		$180.70

    The Seasonal Kitchen And Pantry 10316111

  • 2.00 credits
  • Culinary Arts
  • $509.40

    • Provides the learner with skills in choosing quality farm-fresh produce and utilizing staples found in a pantry. Learners will incorporate a variety of elements as they create a healthy menu such as salad greens, fruits, vegetables, meats and cheeses in meal preparation.

    1 Course Section
    1 Course Section
    Section Status Start/End Date Register By Instruction Mode Campus Meeting Information Cost
    #01 Fall
    Open
    08/31/2026 –
    11/02/2026
    		In-Person Wausau Main Campus
    Aug 31 – Nov 2
    Monday
    08:00 AM - 02:00 PM
    E112 - Culinary Lab Wausau - E Building
    Jonathan Reinke
    		$509.40

    Wait Staff Training 10316119

  • 1.00 credits
  • Culinary Arts
  • $254.70

    • 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.

    1 Course Section
    1 Course Section
    Section Status Start/End Date Register By Instruction Mode Campus Meeting Information Cost
    #01 Fall
    Open
    12/09/2026 –
    12/16/2026
    		In-Person Wausau Main Campus
    Dec 9 – Dec 16
    Monday, Tuesday, Wednesday, Thursday
    08:00 AM - 02:00 PM
    E110 - Culinary Lab Wausau - E Building
    Travis Teska
    		$254.70