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Breakfast Cuisine 10316104

  • 1.00 credits
  • Culinary Arts
  • $241.29

    • 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
    11/03/2025 –
    11/11/2025
    		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
    		$241.29

    Butchering & Deer Processing 60316142

  • 0.10 credits
  • Culinary Arts
  • $40.00

    • Workshop will include a step-by-step demonstration of how to break down a deer. Instructors will share tips on hanging a deer at home, demonstrate how to remove lymph nodes for CWD testing and explain the best practices for storing your venison by canning or freezing. Participants should come prepared to help skin, quarter, cut, trim and package venison. 

    1 Course Section
    1 Course Section
    Section Status Start/End Date Register By Instruction Mode Campus Meeting Information Cost
    #PD001 Fall
    Open
    11/06/2025
    		In-Person Wausau Main Campus
    Nov 6
    Thursday
    06:00 PM - 09:00 PM
    D172 - Meat Processing Lab - D Building
    Seth Schulz
    		$40.00

    Restaurant Cost Controls 10316115

  • 2.00 credits
  • Culinary Arts
  • $337.58

    • 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
    11/10/2025 –
    11/20/2025
    		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
    		$337.58

    Mid-Day Meals 10316105

  • 1.00 credits
  • Culinary Arts
  • $241.29

    • 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
    11/12/2025 –
    11/20/2025
    		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
    		$241.29

    Complex Carbohydrates 10316106

  • 1.00 credits
  • Culinary Arts
  • $241.29

    • 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
    11/24/2025 –
    12/04/2025
    		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
    		$241.29

    Baking And Specialty Decorating 10316121

  • 2.00 credits
  • Culinary Arts
  • $482.58

    • 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
    11/24/2025 –
    12/16/2025
    		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
    		$482.58

    Wait Staff Training 10316119

  • 1.00 credits
  • Culinary Arts
  • $241.29

    • 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
    12/08/2025 –
    12/16/2025
    		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
    		$241.29

    Hazard Analysis Critical Control Point (HACCP) For Meat Processors 10316134

  • 2.00 credits
  • Culinary Arts
  • $337.58

    • Explore the Hazard Analysis Critical Control Point (HACCP) process as it relates to professional butchering operations. Understand these requirements and how the HACCP process is used in commercial meat processing operations.

    1 Course Section
    1 Course Section
    Section Status Start/End Date Register By Instruction Mode Campus Meeting Information Cost
    #01 Spring
    Open
    01/26/2026 –
    05/22/2026
    		Online Required Due Dates Online
    Jan 26 – May 22
    -
    Online
    Travis Teska
    		$337.58

    Culinary Internship 10316116

  • 3.00 credits
  • Culinary Arts
  • $503.87

    • Provides the culinary student the opportunity to apply cooking skills in a production environment. Ideally, learners will be working in a food service establishment where tickets are generated and food is prepared to order.

    1 Course Section
    1 Course Section
    Section Status Start/End Date Register By Instruction Mode Campus Meeting Information Cost
    #01 Spring
    Open
    01/26/2026 –
    05/22/2026
    		Online Required Due Dates Online
    Jan 26 – May 22
    -
    Online
    Jonathan Reinke
    		$503.87

    Restaurant Sales And Promotion 10316120

  • 1.00 credits
  • Culinary Arts
  • $171.29

    • 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.

    1 Course Section
    1 Course Section
    Section Status Start/End Date Register By Instruction Mode Campus Meeting Information Cost
    #01 Spring
    Open
    01/26/2026 –
    03/26/2026
    		In-Person Wausau Main Campus
    Jan 26 – Mar 9
    Monday, Tuesday, Wednesday, Thursday
    08:00 AM - 08:30 AM
    E110 - Culinary Lab Wausau - E Building
    Brock Decker
    Mar 11 – Mar 25
    Monday, Tuesday, Wednesday, Thursday
    08:00 AM - 08:30 AM
    E110 - Culinary Lab Wausau - E Building
    Brock Decker
    Mar 26
    Thursday
    08:00 AM - 10:00 AM
    E110 - Culinary Lab Wausau - E Building
    Brock Decker
    		$171.29

    Nutrition 10316107

  • 2.00 credits
  • Culinary Arts
  • $482.58

    • 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.

    1 Course Section
    1 Course Section
    Section Status Start/End Date Register By Instruction Mode Campus Meeting Information Cost
    #01 Spring
    Open
    01/26/2026 –
    02/12/2026
    		In-Person Wausau Main Campus
    Jan 26 – Feb 3
    Monday, Tuesday, Wednesday, Thursday
    08:30 AM - 12:30 PM
    E110 - Culinary Lab Wausau - E Building
    Travis Teska
    Feb 4 – Feb 12
    Monday, Tuesday, Wednesday, Thursday
    08:30 AM - 01:30 PM
    E110 - Culinary Lab Wausau - E Building
    Travis Teska
    		$482.58

    Garde-Manger / Decorative Foods 10316108

  • 2.00 credits
  • Culinary Arts
  • $482.58

    • 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.

    1 Course Section
    1 Course Section
    Section Status Start/End Date Register By Instruction Mode Campus Meeting Information Cost
    #01 Spring
    Open
    01/26/2026 –
    03/16/2026
    		In-Person Wausau Main Campus
    Jan 26 – Mar 16
    Monday
    08:00 AM - 02:00 PM
    E112 - Culinary Lab Wausau - E Building
    Jonathan Reinke
    Feb 24
    Tuesday
    08:00 AM - 02:00 PM
    E112 - Culinary Lab Wausau - E Building
    Jonathan Reinke
    		$482.58

    Sanitation For Food Service Operations 10316100

  • 1.00 credits
  • Culinary Arts
  • $171.29

    • 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
    #01VC Spring
    Open
    01/26/2026 –
    05/20/2026
    		Online Flexible Due Dates Online
    Jan 26 – May 20
    -
    Online
    Brock Decker
    		$171.29

    Meeting Facilitation 10116100

  • 1.00 credits
  • Human Resources
  • $171.29

    • 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
    1 Course Section
    Section Status Start/End Date Register By Instruction Mode Campus Meeting Information Cost
    #01VC Spring
    Open
    01/26/2026 –
    05/20/2026
    		Online Flexible Due Dates Online
    Jan 26 – May 20
    -
    Online
    John Burgess
    		$171.29

    Total Rewards 10116101

  • 3.00 credits
  • Human Resources
  • $503.87

    • 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
    1 Course Section
    Section Status Start/End Date Register By Instruction Mode Campus Meeting Information Cost
    #01VC Spring
    Open
    01/26/2026 –
    05/20/2026
    		Online Flexible Due Dates Online
    Jan 26 – May 20
    -
    Online
    Cher Vink
    		$503.87

    Talent Acquisition 10116102

  • 3.00 credits
  • Human Resources
  • $503.87

    • 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
    1 Course Section
    Section Status Start/End Date Register By Instruction Mode Campus Meeting Information Cost
    #01VC Spring
    Open
    01/26/2026 –
    05/20/2026
    		Online Flexible Due Dates Online
    Jan 26 – May 20
    -
    Online
    Cher Vink
    		$503.87

    Employment Law 10116103

  • 3.00 credits
  • Human Resources
  • $503.87

    • 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
    1 Course Section
    Section Status Start/End Date Register By Instruction Mode Campus Meeting Information Cost
    #01VC Spring
    Open
    01/26/2026 –
    05/20/2026
    		Online Flexible Due Dates Online
    Jan 26 – May 20
    -
    Online
    Tom Wendt
    		$503.87

    Human Resource Analytics 10116105

  • 2.00 credits
  • Human Resources
  • $337.58

    • 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
    1 Course Section
    Section Status Start/End Date Register By Instruction Mode Campus Meeting Information Cost
    #01VC Spring
    Open
    01/26/2026 –
    05/20/2026
    		Online Flexible Due Dates Online
    Jan 26 – May 20
    -
    Online
    Angela Hupf
    		$337.58

    Introduction to Human Resource Management 10116107

  • 3.00 credits
  • Human Resources
  • $503.87

    • 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
    1 Course Section
    Section Status Start/End Date Register By Instruction Mode Campus Meeting Information Cost
    #01VC Spring
    Open
    01/26/2026 –
    05/20/2026
    		Online Flexible Due Dates Online
    Jan 26 – May 20
    -
    Online
    Cher Vink
    		$503.87

    Employee Relations 10116104

  • 3.00 credits
  • Human Resources
  • $503.87

    • 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
    1 Course Section
    Section Status Start/End Date Register By Instruction Mode Campus Meeting Information Cost
    #01VC Spring
    Open
    01/26/2026 –
    05/20/2026
    		Online Flexible Due Dates Online
    Jan 26 – May 20
    -
    Online
    Cher Vink
    		$503.87

    Human Resource Capstone 10116106

  • 3.00 credits
  • Human Resources
  • $503.87

    • 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
    1 Course Section
    Section Status Start/End Date Register By Instruction Mode Campus Meeting Information Cost
    #01VC Spring
    Open
    01/26/2026 –
    05/20/2026
    		Online Flexible Due Dates Online
    Jan 26 – May 20
    -
    Online
    Cher Vink
    		$503.87

    Gourmet Foods 10316118

  • 3.00 credits
  • Culinary Arts
  • $723.87

    • Utilizing the culinary skills learned throughout the program, learners will create high-end foods utilizing a variety of cooking techniques. Emphasis will be on presentation, flavors, cooking skills and time management as learners work in a production environment.

    1 Course Section
    1 Course Section
    Section Status Start/End Date Register By Instruction Mode Campus Meeting Information Cost
    #01 Spring
    Open
    01/27/2026 –
    03/12/2026
    		In-Person Wausau Main Campus
    Jan 27 – Feb 19
    Thursday, Tuesday, Wednesday
    08:00 AM - 02:00 PM
    E112 - Culinary Lab Wausau - E Building
    Jonathan Reinke
    Feb 25 – Mar 5
    Thursday, Tuesday, Wednesday
    08:00 AM - 02:00 PM
    E112 - Culinary Lab Wausau - E Building
    Jonathan Reinke
    Mar 11 – Mar 12
    Thursday, Wednesday
    08:00 AM - 02:00 PM
    E112 - Culinary Lab Wausau - E Building
    Jonathan Reinke
    		$723.87

    Protein Identification, Fabrication, And Usage 2 10316133

  • 3.00 credits
  • Culinary Arts
  • $723.87

    • Develop advanced learning of carcasses and fabrication techniques that utilize meat to create value added products such as smoked, brined, or cured items in a professional meat laboratory environment. Create and package items for retail sale including cost structures while following established sanitation regulations. This course builds on the techniques and skills learned in PIFU1.

    1 Course Section
    1 Course Section
    Section Status Start/End Date Register By Instruction Mode Campus Meeting Information Cost
    #01 Spring
    Open
    01/30/2026 –
    05/15/2026
    		In-Person Wausau Main Campus
    Jan 30 – May 15
    Friday
    08:00 AM - 01:30 PM
    D172 - Meat Processing Lab - D Building
    Travis Teska
    Feb 19
    Thursday
    08:00 AM - 01:30 PM
    D172 - Meat Processing Lab - D Building
    Travis Teska
    Mar 19
    Thursday
    08:00 AM - 01:30 PM
    D172 - Meat Processing Lab - D Building
    Travis Teska
    Apr 30
    Thursday
    08:00 AM - 01:30 PM
    D172 - Meat Processing Lab - D Building
    Travis Teska
    May 7
    Thursday
    08:00 AM - 01:30 PM
    D172 - Meat Processing Lab - D Building
    Travis Teska
    		$723.87

    Soup & Stock Production 10316109

  • 2.00 credits
  • Culinary Arts
  • $482.58

    • 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.

    1 Course Section
    1 Course Section
    Section Status Start/End Date Register By Instruction Mode Campus Meeting Information Cost
    #01 Spring
    Open
    02/16/2026 –
    03/12/2026
    		In-Person Wausau Main Campus
    Feb 16 – Mar 9
    Monday, Tuesday, Wednesday, Thursday
    08:30 AM - 01:30 PM
    E110 - Culinary Lab Wausau - E Building
    Brock Decker
    Mar 11 – Mar 12
    Thursday, Wednesday
    08:30 AM - 01:30 PM
    E110 - Culinary Lab Wausau - E Building
    Brock Decker
    		$482.58

    Meat & Fish Essentials 10316110

  • 3.00 credits
  • Culinary Arts
  • $723.87

    • 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.

    1 Course Section
    1 Course Section
    Section Status Start/End Date Register By Instruction Mode Campus Meeting Information Cost
    #01 Spring
    Open
    03/16/2026 –
    04/23/2026
    		In-Person Wausau Main Campus
    Mar 16 – Mar 25
    Monday, Tuesday, Wednesday, Thursday
    08:30 AM - 01:30 PM
    E110 - Culinary Lab Wausau - E Building
    Travis Teska
    Apr 6 – Apr 23
    Monday, Tuesday, Wednesday, Thursday
    08:30 AM - 01:30 PM
    E110 - Culinary Lab Wausau - E Building
    Travis Teska
    		$723.87

    Restaurant Operations 2 10316126

  • 2.00 credits
  • Culinary Arts
  • $337.58

    • Expand on the skills of Restaurant Operations while applying costing, menu development, and management skills. Learners will work in a restaurant setting for the entirety of this class experiencing the day to day challenges found in food service.

    1 Course Section
    1 Course Section
    Section Status Start/End Date Register By Instruction Mode Campus Meeting Information Cost
    #01 Spring
    Open
    03/17/2026 –
    05/14/2026
    		In-Person Wausau Main Campus
    Mar 17 – May 14
    Thursday, Tuesday, Wednesday
    08:00 AM - 02:00 PM
    E112 - Culinary Lab Wausau - E Building
    Jonathan Reinke
    		$337.58

    International Cuisine 10316125

  • 2.00 credits
  • Culinary Arts
  • $482.58

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

    1 Course Section
    1 Course Section
    Section Status Start/End Date Register By Instruction Mode Campus Meeting Information Cost
    #01 Spring
    Open
    03/23/2026 –
    05/19/2026
    		In-Person Wausau Main Campus
    Mar 23 – May 18
    Monday
    08:00 AM - 02:00 PM
    E112 - Culinary Lab Wausau - E Building
    Jonathan Reinke
    May 19
    Tuesday
    08:00 AM - 02:00 PM
    E112 - Culinary Lab Wausau - E Building
    Jonathan Reinke
    		$482.58

    Menu Planning, Management And Design 10316112

  • 1.00 credits
  • Culinary Arts
  • $171.29

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

    1 Course Section
    1 Course Section
    Section Status Start/End Date Register By Instruction Mode Campus Meeting Information Cost
    #01 Spring
    Open
    04/06/2026 –
    04/30/2026
    		In-Person Wausau Main Campus
    Apr 6 – Apr 23
    Monday, Tuesday, Wednesday, Thursday
    08:00 AM - 08:30 AM
    E110 - Culinary Lab Wausau - E Building
    Travis Teska
    Apr 27 – Apr 30
    Monday, Tuesday, Wednesday, Thursday
    08:00 AM - 11:00 AM
    E110 - Culinary Lab Wausau - E Building
    Travis Teska
    		$171.29

    Culinary Skills Project 10316128

  • 1.00 credits
  • Culinary Arts
  • $241.29

    • 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.  

    1 Course Section
    1 Course Section
    Section Status Start/End Date Register By Instruction Mode Campus Meeting Information Cost
    #01 Spring
    Open
    05/04/2026 –
    05/14/2026
    		In-Person Wausau Main Campus
    May 4 – May 14
    Monday, Tuesday, Wednesday, Thursday
    08:00 AM - 12:30 PM
    E110 - Culinary Lab Wausau - E Building
    Brock Decker
    		$241.29