Course Search | Northcentral Technical College

DC Fundamentals 50413509

2.00 credits

Electricity

Introduces the fundamental concepts of and computations related to DC electricity. Emphasis is placed on circuit analysis and the problem solving skills necessary for the maintenance of modern industrial electric systems. Competencies related to metering and safe use of measuring devices are included.

1 Course Section

Section	Status	Start/End Date	Register By	Instruction Mode	Campus	Meeting Information	Cost
#01 Fall	Open	08/07/2025 – 10/09/2025	08/30/2025	In-Person	Wausau Main Campus	Aug 7 – Aug 14 Thursday 07:00 AM - 03:30 PM H146B - Mechatronics Project Lab - H Building James Buck Aug 7 – Aug 14 Thursday 07:00 AM - 03:30 PM H146A - Mechatronics Project Lab - H Building James Buck Aug 7 – Aug 14 Thursday 07:00 AM - 03:30 PM H121A - Classroom - H Building James Buck Aug 28 – Oct 9 Thursday 07:00 AM - 03:30 PM H121A - Classroom - H Building James Buck	View Rates

Hydraulics & Pneumatics 50413520

2.00 credits

Electricity

The Hydraulics and Pneumatics course is customized for Industrial Electricians and relates the basics of hydraulic/pneumatic theory and hydraulic/pneumatic components. Safety and the interrelationship between hydraulic/pneumatic power with electrical control are emphasized.

1 Course Section

Section	Status	Start/End Date	Register By	Instruction Mode	Campus	Meeting Information	Cost
#01 Fall	Open	08/07/2025 – 10/09/2025	08/30/2025	In-Person	Wausau Main Campus	Aug 7 – Aug 14 Thursday 07:00 AM - 03:30 PM H131 - Apprentice Classroom - H Building Marc Martindale Aug 28 – Oct 9 Thursday 07:00 AM - 03:30 PM H131 - Apprentice Classroom - H Building Marc Martindale	View Rates

Culinary Fundamentals 10316101

4.00 credits

Culinary Arts

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

Section	Status	Start/End Date	Register By	Instruction Mode	Campus	Meeting Information	Cost
#01 Fall	Open	08/25/2025 – 10/03/2025	08/30/2025	In-Person	Wausau Main Campus	Aug 25 – Sep 29 Monday 10:00 AM - 01:30 PM E110 - Culinary Lab Wausau - E Building Travis Teska Aug 26 – Oct 2 Thursday, Tuesday, Wednesday 08:00 AM - 01:30 PM E110 - Culinary Lab Wausau - E Building Travis Teska Oct 3 Friday 04:00 PM - 10:00 PM E110 - Culinary Lab Wausau - E Building Travis Teska	View Rates

Line Electrician Field Training 1 31413104

5.00 credits

Electricity

Focuses on the operation of trucks and equipment used in electric utility construction. Students will install utility poles, and URD equipment. Basic wood pole climbing techniques will be introduced. Learners will explore the overview of an electrical power system.

1 Course Section

Section	Status	Start/End Date	Register By	Instruction Mode	Campus	Meeting Information	Cost
#01 Fall	Open	08/25/2025 – 10/14/2025	08/30/2025	In-Person	Agriculture Center of Excellence	Aug 25 – Oct 14 Monday, Tuesday, Wednesday, Thursday 08:30 AM - 03:00 PM AG401 - EPDP Classroom - Agriculture Center of Excellence Marc Cegielski	View Rates

Restaurant Operations 10316114

4.00 credits

Culinary Arts

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

Section	Status	Start/End Date	Register By	Instruction Mode	Campus	Meeting Information	Cost
#01 Fall	Open	08/26/2025 – 11/06/2025	08/30/2025	In-Person	Wausau Main Campus	Aug 26 – Nov 6 Thursday, Tuesday, Wednesday 08:00 AM - 02:00 PM E112 - Culinary Lab Wausau - E Building Jonathan Reinke Oct 3 Friday 04:00 PM - 10:00 PM E112 - Culinary Lab Wausau - E Building Jonathan Reinke Nov 3 Monday 08:00 AM - 02:00 PM E112 - Culinary Lab Wausau - E Building Jonathan Reinke	View Rates

Ethical Livestock Harvesting 10316132

2.00 credits

Culinary Arts

Assist in the ethical animal harvesting process. This process will cover transportation, unloading, and on-site slaughtering. Determine proper documentation and procedures to follow under State Inspection in various locations.

1 Course Section

Protein Identification, Fabrication, And Usage 1 10316131

3.00 credits

Culinary Arts

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

Baking Fundamentals 10316102

2.00 credits

Culinary Arts

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

Section	Status	Start/End Date	Register By	Instruction Mode	Campus	Meeting Information	Cost
#01 Fall	Open	10/06/2025 – 10/30/2025	08/30/2025	In-Person	Wausau Main Campus	Oct 6 – Oct 20 Monday 10:00 AM - 01:30 PM E110 - Culinary Lab Wausau - E Building Travis Teska Oct 7 – Oct 30 Thursday, Tuesday, Wednesday 08:00 AM - 01:30 PM E110 - Culinary Lab Wausau - E Building Travis Teska	View Rates

Line Electrician Field Training 2 31413101

5.00 credits

Electricity

Introduces learners to overhead pole framing techniques. Builds on pole climbing techniques learned in Line Electrician Field Training 1 and introduces new techniques.

1 Course Section

Section	Status	Start/End Date	Register By	Instruction Mode	Campus	Meeting Information	Cost
#02 Fall	Open	10/15/2025 – 12/09/2025	08/30/2025	In-Person	Agriculture Center of Excellence	Oct 15 – Dec 9 Monday, Tuesday, Wednesday, Thursday 08:30 AM - 03:00 PM AG401 - EPDP Classroom - Agriculture Center of Excellence Marc Cegielski	View Rates

AC Fundamentals 50413510

2.00 credits

Electricity

Introduces the industrial electrical apprentice to the basic concepts of alternating current. Emphasis is placed on circuit analysis and the problem solving skills necessary for the maintenance of modern industrial electric systems.

1 Course Section

Section	Status	Start/End Date	Register By	Instruction Mode	Campus	Meeting Information	Cost
#01 Fall	Open	10/16/2025 – 12/18/2025	08/30/2025	In-Person	Wausau Main Campus	Oct 16 – Nov 20 Thursday 07:00 AM - 04:30 PM H121A - Classroom - H Building James Buck Dec 4 – Dec 18 Thursday 07:00 AM - 04:30 PM H121A - Classroom - H Building James Buck	View Rates

Transformers & Motors 50413518

2.00 credits

Electricity

Introduces the Industrial Electrician Apprentice to the basic concepts of single and three-phase transformers. The course will cover transformer theory, turns, current and voltage ratios as well as proper connections and use of various transformers. In addition, this course is designed to give the Industrial Electrician Apprentice the knowledge required by industry to maintain electric motors and generators.

1 Course Section

Section	Status	Start/End Date	Register By	Instruction Mode	Campus	Meeting Information	Cost
#01 Fall	Open	10/16/2025 – 12/18/2025	08/30/2025	In-Person	Wausau Main Campus	Oct 16 – Nov 20 Thursday 07:00 AM - 03:30 PM H131 - Apprentice Classroom - H Building Marc Martindale Dec 4 – Dec 18 Thursday 07:00 AM - 03:30 PM H131 - Apprentice Classroom - H Building Marc Martindale	View Rates

Breakfast Cuisine 10316104

1.00 credits

Culinary Arts

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

1 Course Section

Section	Status	Start/End Date	Register By	Instruction Mode	Campus	Meeting Information	Cost
#01 Fall	Open	11/03/2025 – 11/11/2025	10/25/2025	In-Person	Wausau Main Campus	Nov 3 – Nov 11 Monday, Tuesday, Wednesday, Thursday 08:00 AM - 01:30 PM E110 - Culinary Lab Wausau - E Building Brock Decker	View Rates

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.

1 Course Section

Section	Status	Start/End Date	Register By	Instruction Mode	Campus	Meeting Information	Cost
#01 Fall	Open	11/10/2025 – 11/20/2025	10/25/2025	In-Person	Wausau Main Campus	Nov 10 – Nov 20 Monday, Tuesday, Wednesday, Thursday 08:00 AM - 12:30 PM E112 - Culinary Lab Wausau - E Building Jonathan Reinke	View Rates

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.

1 Course Section

Section	Status	Start/End Date	Register By	Instruction Mode	Campus	Meeting Information	Cost
#01 Fall	Open	11/12/2025 – 11/20/2025	10/25/2025	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	View Rates

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.

1 Course Section

Section	Status	Start/End Date	Register By	Instruction Mode	Campus	Meeting Information	Cost
#01 Fall	Open	11/24/2025 – 12/16/2025	10/25/2025	In-Person	Wausau Main Campus	Nov 24 – Dec 16 Monday, Tuesday, Wednesday, Thursday 08:00 AM - 02:00 PM E112 - Culinary Lab Wausau - E Building Jonathan Reinke	View Rates

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.

1 Course Section

Section	Status	Start/End Date	Register By	Instruction Mode	Campus	Meeting Information	Cost
#01 Fall	Open	11/24/2025 – 12/04/2025	10/25/2025	In-Person	Wausau Main Campus	Nov 24 – Dec 4 Monday, Tuesday, Wednesday, Thursday 08:00 AM - 01:30 PM E110 - Culinary Lab Wausau - E Building Travis Teska	View Rates

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.

1 Course Section

Section	Status	Start/End Date	Register By	Instruction Mode	Campus	Meeting Information	Cost
#01 Fall	Open	12/08/2025 – 12/16/2025	10/25/2025	In-Person	Wausau Main Campus	Dec 8 – Dec 16 Monday, Tuesday, Wednesday, Thursday 08:00 AM - 01:30 PM E110 - Culinary Lab Wausau - E Building Travis Teska	View Rates