Welding For Apprentices 47442443

This course highlights the similarities in equipment and technique between the major arc welding processes. Students complete introductory level competencies in the GMAW, SMAW, FCAW, and GTAW processes. Material preparation skills include shearing, sawing, grinding, and thermal cutting. This course is 40 hours for apprenticeship programs.

OSHA 30 47449403

Machine Tool Processes 4 32420110

Produce parts using intermediate applications of trade calculations and formulas. Emphasis will be placed on refined tolerances and using parts in assemblies.

Technical Detailing 10606128

Expands basic knowledge and skill development of mechanical drawing. Emphasis is placed on fits and tolerances, geometric and positional dimensioning and tolerancing, assembly and detail drawings and parts lists.

Salon Principles And Services 31502104

Examine how personality, teamwork, and ethics contribute to both personal and professional success within the cosmetology industry. Through the implementation of safety and infection control practices, learners will execute a positive guest experience including, the greeting of guests and completion of services. Learners will complete this course in an on-campus salon environment.

Application Of Investigations 30504502

Through classroom lecture, on-campus lab, and WI Department of Justice 720 Academy integration exercises students will learn and apply skills addressed in the following Phase III topics of the Department of Justice 720 Academy curriculum framework: Ethics II: Moral Reasoning and Professional Conduct, Cultural Competence II, Interrogations, Testifying in Court, Crimes III and Physical Evidence Collection.

Sensitive Crimes 30504505

Through classroom lecture, and on-campus lab and WI Department of Justice 720 Academy integration exercises, students will learn and apply skills addressed in the following Department of Justice 720 Academy curriculum framework Phase III topics: Domestics, Juvenile Law, Victims, Sexual Assault, and Child Maltreatment. The DOJ Phase III Written Examination will be administered in this course.

Application Of Traffic Response 30504507

Through classroom lecture, and on-campus lab and WI Department of Justice integration exercises, students will learn and apply skills addressed in the following Phase III topics from the WI Department of Justice 720 Academy curriculum framework: Traffic Law Enforcement - Core and Radar, Traffic Crash Investigations & Incident Management, Operating a Motor Vehicle While Intoxicated (OMVWI), Standardized Field Sobriety Tests (SFST), Hazardous Materials and Weapons of Mass Destruction (WMD), Incident Command Systems and NIMS, and Report Writing.

Breakfast Cuisine 10316104

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

Machine Tool Processes 5 32420111

Applies machining applications to: work planning, milling machine setups, lathe setups and basic surface grinder setups. This course will teach the learner to machine more complex parts, hold closer tolerances, add skills that can increase efficiency and produce assembled projects.

Restaurant Cost Controls 10316115

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.

Mid-Day Meals 10316105

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

Complex Carbohydrates 10316106

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

Baking And Specialty Decorating 10316121

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.

Wait Staff Training 10316119

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.

Restaurant Sales And Promotion 10316120

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.

Nutrition 10316107

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.

Soup & Stock Production 10316109

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.

Meat & Fish Essentials 10316110

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.

Menu Planning, Management And Design 10316112

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

Culinary Skills Project 10316128

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.