Course Search | Northcentral Technical College

The Seasonal Kitchen And Pantry 10316111

2.00 credits

Culinary Arts

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

Section	Status	Start/End Date	Register By	Instruction Mode	Campus	Meeting Information	Cost
#01 Fall	Open	08/25/2025 – 10/27/2025	08/30/2025	In-Person	Wausau Main Campus	Aug 25 – Oct 27 Monday 08:00 AM - 02:00 PM E112 - Culinary Lab Wausau - E Building Jonathan Reinke	View Rates

Sanitation For Food Service Operations 10316100

1.00 credits

Culinary Arts

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

Section	Status	Start/End Date	Register By	Instruction Mode	Campus	Meeting Information	Cost
#01 Fall	Open	08/25/2025 – 10/27/2025	08/30/2025	In-Person	Wausau Main Campus	Aug 25 – Oct 20 Monday 08:00 AM - 10:00 AM E110 - Culinary Lab Wausau - E Building Travis Teska Oct 27 Monday 08:00 AM - 10:00 AM F202 - Computer Lab - F Building Travis Teska	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

Principles Of Sanitation For Meat Processors 10316135

1.00 credits

Culinary Arts

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

1 Course Section

Section	Status	Start/End Date	Register By	Instruction Mode	Campus	Meeting Information	Cost
#01 Fall	Open	08/25/2025 – 10/27/2025	08/30/2025	In-Person	Wausau Main Campus	Aug 25 – Oct 27 Monday 08:00 AM - 10:00 AM E110 - Culinary Lab Wausau - E Building Travis Teska	View Rates

Meeting Facilitation 10116100

1.00 credits

Human Resources

Examines characteristics of effective meetings and meeting preparation management by exploring planning fundamentals, comparing technology and distance meeting considerations, and evaluating best practices. In addition to designing a mock meeting and modeling appropriate meeting facilitation strategies, learners will have the opportunity to add LinkedIn Learning certificates to their portfolio.

1 Course Section

Section	Status	Start/End Date	Register By	Instruction Mode	Campus	Meeting Information	Cost
#01VC Fall	Open	08/25/2025 – 12/15/2025	08/30/2025	Online Flexible Due Dates	Online	Aug 25 – Dec 15 - Online John Burgess	View Rates

Employment Law 10116103

3.00 credits

Human Resources

Examines the key employment laws and regulations that are important to an organization and to its employees. By the end this course, learners will be able to identify key U.S. laws in compensation, benefits, employee relations, employment opportunity, and job safety and health.

1 Course Section

Section	Status	Start/End Date	Register By	Instruction Mode	Campus	Meeting Information	Cost
#01VC Fall	Open	08/25/2025 – 12/15/2025	08/30/2025	Online Flexible Due Dates	Online	Aug 25 – Dec 15 - Online Tom Wendt	View Rates

Human Resource Analytics 10116105

2.00 credits

Human Resources

Examines HR analytics from forming a hypothesis through analyzing data, to communicating and evaluating findings. Learners will practice utilizing analytics to make data-informed decisions about organizational interventions.

1 Course Section

Section	Status	Start/End Date	Register By	Instruction Mode	Campus	Meeting Information	Cost
#01VC Fall	Open	08/25/2025 – 12/15/2025	08/30/2025	Online Flexible Due Dates	Online	Aug 25 – Dec 15 - Online Angela Hupf	View Rates

Human Resource Capstone 10116106

3.00 credits

Human Resources

Provides students with the opportunity to synthesize and apply knowledge gained throughout the Human Resources program. Students develop an integrated HR strategy and demonstrate competency across workforce planning, talent development, total rewards, employment law, and employee relations. Through a final project and reflective work, students evaluate the effectiveness of HR strategies and prepare for transition into the workforce.

1 Course Section

Section	Status	Start/End Date	Register By	Instruction Mode	Campus	Meeting Information	Cost
#01VC Fall	Open	08/25/2025 – 12/15/2025	08/30/2025	Online Flexible Due Dates	Online	Aug 25 – Dec 15 - Online Cher Vink	View Rates

Introduction to Human Resource Management 10116107

3.00 credits

Human Resources

Introduces students to the field of human resource management and explores its role in supporting employees and business success. Students will engage with real-world HR scenarios, discover career paths, and gain foundational knowledge in HR functions. Designed to excite and inspire, this course provides a preview of what students will explore in depth throughout the Human Resource Management program.

1 Course Section

Section	Status	Start/End Date	Register By	Instruction Mode	Campus	Meeting Information	Cost
#01VC Fall	Open	08/25/2025 – 12/15/2025	08/30/2025	Online Flexible Due Dates	Online	Aug 25 – Dec 15 - Online Cher Vink	View Rates

Total Rewards 10116101

3.00 credits

Human Resources

Examines what Total Rewards means to an organization and to its employees. Compare tangible and intangible benefits – which includes compensation, benefits, work-life balance practices, and performance and talent management. Learners will explore balancing offering an attractive total rewards package for employees, while being strategic for the organization.

1 Course Section

Section	Status	Start/End Date	Register By	Instruction Mode	Campus	Meeting Information	Cost
#01VC Fall	Open	08/25/2025 – 12/15/2025	08/30/2025	Online Flexible Due Dates	Online	Aug 25 – Dec 15 - Online Cher Vink	View Rates

Talent Acquisition 10116102

3.00 credits

Human Resources

Analyzes Talent Acquisition by exploring components of effective staffing, including employment brand, employment law, researching labor markets and understanding technology used in the recruitment process. Then, learners will work through the selection process starting with examining placement, selection predictors and the legality around selection tests, the use of background tests and medical examinations before finishing with the final job offer. Learners will have the opportunity to work through case studies to help build working knowledge and confidence in effective staffing and selection.

1 Course Section

Section	Status	Start/End Date	Register By	Instruction Mode	Campus	Meeting Information	Cost
#01VC Fall	Open	08/25/2025 – 12/15/2025	08/30/2025	Online Flexible Due Dates	Online	Aug 25 – Dec 15 - Online Cher Vink	View Rates

Employee Relations 10116104

3.00 credits

Human Resources

Examines the role HR plays in responding to employees’ need for safe, secure, rewarding workplace. Learners will evaluate risk management and worker protection strategies, identify employee rights and responsibilities and analyze labor relations through a series of situational and reflective assessments.

1 Course Section

Section	Status	Start/End Date	Register By	Instruction Mode	Campus	Meeting Information	Cost
#01VC Fall	Open	08/25/2025 – 12/15/2025	08/30/2025	Online Flexible Due Dates	Online	Aug 25 – Dec 15 - Online Cher Vink	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

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

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

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

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