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 10 47449409

Occupational safety is important in every work environment. Designed for general industry workers, foremen, job supervisors and anyone involved in general industry, the Outreach Training Program courses are an orientation to occupational safety and health for workers covered by the Occupational Safety Health Act (OSHA) 29 CFR 1910. When required by OSHA standards, workers must receive additional training on the specific hazards of their job. This training is recommended by OSHA. Attendees will receive an NTC certificate of completion, plus the official blue general industry wallet card issued by OSHA, to certify they successfully completed the course.

OSHA 30 47449403

Advanced Press Operations 10204184

Emphasizes quality press work on flexographic, offset, large format and digital presses. Also including inks, substrates, pressure adjustments and press maintenance. Specialty operations, such as die-cutting, are discussed. Learners will work within a production environment.

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.

Haircutting 2 31502101

Perform short haircuts that include clipper cutting, shear over comb and finishing techniques such as point cutting, texturizing and blending. Consultation and special grooming techniques such as facial waxing, and grooming of eyebrows will also be practiced. Safety and infection control will be practiced throughout the course.

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.

Differentials 10602221

Diagnose and repair of axles and differentials. Students develop these skills in a classroom and lab setting.

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.

Gas Metal Arc Welding 4: Pulsed Spray Transfer 10442186

Develops skill in gas metal arc welding. Learners use pulsed spray transfer to make fillet and groove welds in the horizontal and vertical positions on steel. Weld quality is assessed per AWS D1.1 Structural Steel Code.

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.

Brakes 1 10602206

Explain design, construction and service of vehicle braking systems. Emphasis is placed on disc applications, the machining of brake rotors, hydraulic systems and components along with system maintenance. 

Fuel Systems 10602222

Diagnose, service and repair of fuel systems including TBI, MPI and DI systems. Learners will also be trained in the use of: oscilloscopes, pressure tester, scan tools and various computer self-diagnostics tools.

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.

Gas Metal Arc Welding 5: Stainless Steel And Aluminum 10442204

Develops skill in gas metal arc welding. Learners use pulsed spray transfer to make fillet and groove welds in the horizontal and vertical positions on stainless steel and aluminum.

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.

Gas Metal Arc Welding 6: Sheet Metal 10442205

Develops skill in gas metal arc welding. Learners use short circuit transfer and pulsed spray transfer to make fillet and groove welds in the horizontal and vertical positions on sheet metal.

Brakes 2 10602207

Explain design, construction and service of vehicle braking systems. Emphasis is placed on drum applications, power brake units, the machining of brake drum, the parking brake system.

Evaporation And Emissions Control Systems 10602223

Diagnose, service and repair of vehicle emissions systems including PCV, EGR, EVAP, Catalytic Converters and OBD II computer systems will be taught. Learners will also be trained in the use of: oscilloscopes, gas benches, scan tools and various computer self-diagnostics tools.

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.

Dental Health Safety 10508101

Prepares dental auxiliary students to respond proactively to dental emergencies, control infection, prevent disease, adhere to OSHA Standards and safely manage hazardous materials. Students also take patient vital signs and collect patient medical/dental histories. CPR certification is a prerequisite; students will be required to show proof of certification before beginning the course. This course is a WTCS aligned course required in both the Dental Hygienist and Dental Assistant programs. This course must be taken at NTC, no transfers, because the content of this course is specific for this program/site.

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.

Garde-Manger / Decorative Foods 10316108

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.

Dental Hygiene Process 3 10508112

This clinical course builds on and expands the technical/clinical skills student dental hygienists developed in Dental Hygiene Process II. In consultation with the instructor, students apply independent problem-solving skills in the course of providing comprehensive care for calculus case type I, II and III patients and case type 0, I, II and III patients. Dental Hygiene Process III introduces root detoxification using hand and ultra-sonic instruments, laser bacterial reduction, selection of dental implant prophylaxis treatment options and administration of chemotherapeutic agents. Students also adapt care plans in order to accommodate patients with special needs.

Dental Radiography 10508103

Prepares dental auxiliary students to operate radiographic equipment and expose bitewing, periapical, extra oral, and occlusal images. Emphasis is placed on protection against x-ray hazards. Students also produce, mount, and evaluate dental images for diagnostic value. This course also provides the background in radiographic theory required for students to make informed decisions and adjustments.

Gen Anatomy & Physiology 10806177

Examines basic concepts of human anatomy and physiology as they relate to health sciences. Using a body systems approach, the course emphasizes the interrelationships between structure and function at the gross and microscopic levels of organization. Intended to prepare health care professionals who need to apply basic concepts of anatomy and physiology to informed decision-making and professional communication in the clinical setting.Student is highly recommended to have completed two semesters of high school chemistry or one semester of college chemistry with a "C" or better. All third attempts for enrollment require Dean/Assoc. Dean approval.Keywords:General, General Anatomy, General Anatomy and Physiology, General Anatomy & Physiology

Intro To Clinical Care Management 10543108

This clinical experience applies nursing concepts and therapeutic nursing interventions to groups of patients across the lifespan. It also provides an introduction to leadership, management, and team building.

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.

International Cuisine 10316125

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

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.