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

Introduction To Civil Engineering Technology 10607100

1.00 credits

Civil Engineering Technology

Provides an introduction to Civil Engineering Technology and includes key areas of knowledge such as: a history of Civil Engineering and its disciplines; Engineering ethics; Basic drafting techniques, including measurement and scaling, sheet format and layout, dimensioning and line work, orthographic projection, and isometric drawings; an introduction to Civil Engineering plans, specifications, and estimates; an introduction to Project Management, including an overview of a project life cycle; Microsoft Windows Office programs and related skills such as file and document management; and resume and portfolio preparation for those in the Civil Engineering field.

1 Course Section

Section	Status	Start/End Date	Register By	Instruction Mode	Campus	Meeting Information	Cost
#01 Fall	Open	08/25/2025 – 12/15/2025	08/30/2025	In-Person Zoom Available	Wausau Main Campus	Aug 25 – Dec 15 Monday 09:00 AM - 09:50 AM H104 - Computer Lab - H Building Michael Kowal	View Rates

AutoCAD And Civil 3D 10607102

3.00 credits

Civil Engineering Technology

Introduces AutoCAD by working with templates, creating and manipulating layers; basic drawing and editing commands, annotation and dimensions, and utilize inquiry tools, along with blocks, attributes, and plotting. Students will also develop the ability to use basic commands within AutoCAD Civil 3D, from importing survey data and parcel features, to alignments and profile generation, and will also spend time learning the custom user interface, core styles (used to display Civil 3D objects), and utilizing coordinate systems to start drawing files.

1 Course Section

Section	Status	Start/End Date	Register By	Instruction Mode	Campus	Meeting Information	Cost
#01 Fall	Open	08/25/2025 – 12/17/2025	08/30/2025	In-Person Zoom Available	Wausau Main Campus	Aug 25 – Dec 17 Wednesday 01:00 PM - 02:50 PM H104 - Computer Lab - H Building Michael Kowal Aug 25 – Dec 17 Monday 10:00 AM - 12:50 PM H104 - Computer Lab - H Building Michael Kowal	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

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

Advanced Civil 3D 10607110

3.00 credits

Civil Engineering Technology

Utilizes the knowledge gained in previous semesters to build more complex design models, add new features, and analyze their designs even further, with functions like vehicle tracking, quantity take Off tools, and storm & sanitary analysis. Provides a deeper development of complex corridor targeting in roadway design and advanced grading tools for site designs, all while adding additional underground utilities to our design models and plan sets. These tools will then again be used to create accurate construction models and plans sets ready for practical use.

1 Course Section

Section	Status	Start/End Date	Register By	Instruction Mode	Campus	Meeting Information	Cost
#01 Fall	Open	08/26/2025 – 12/16/2025	08/30/2025	In-Person Zoom Available	Wausau Main Campus	Aug 26 – Dec 16 Tuesday 10:00 AM - 12:50 PM H104 - Computer Lab - H Building Michael Kowal Aug 26 – Dec 16 Thursday 10:00 AM - 11:50 AM H104 - Computer Lab - H Building Michael Kowal	View Rates

Basic Engineering Statics 10607112

1.00 credits

Civil Engineering Technology

Provides an introduction to Statics related to Engineering including the following topics; general static principals; force vectors; force system resultants; structural analysis (including simple trusses, zero-force members, and method of sections); characteristics of friction (including dry friction, wedges, and rolling resistance); center of gravity; and moments of inertia.

1 Course Section

Section	Status	Start/End Date	Register By	Instruction Mode	Campus	Meeting Information	Cost
#01 Fall	Open	08/26/2025 – 12/16/2025	08/30/2025	In-Person Zoom Available	Wausau Main Campus	Aug 26 – Dec 16 Tuesday 01:00 PM - 01:50 PM H104 - Computer Lab - H Building Michael Kowal	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

Surveying And Mapping 10607101

2.00 credits

Civil Engineering Technology

Provides an introduction to surveying and mapping for Civil Engineering and includes foundational knowledge in these skills including: basic surveying principles; history of land surveying; laws governing property; property rights; instruments in the field; basic surveying computations; and using and generating survey maps.

1 Course Section

Section	Status	Start/End Date	Register By	Instruction Mode	Campus	Meeting Information	Cost
#01 Fall	Open	08/27/2025 – 12/17/2025	08/30/2025	In-Person Zoom Available	Wausau Main Campus	Aug 27 – Dec 17 Wednesday 09:00 AM - 11:50 AM H104 - Computer Lab - H Building Michael Kowal	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

Surveying 3 10607107

2.00 credits

Civil Engineering Technology

Builds upon the knowledge gained in previous surveying courses to provide additional advanced surveying concepts including key areas of knowledge such as: geodetic applications; state plan coordinates, construction staking methods, calculating volumes, photogrammetry, and an introduction to Geographic Informational Systems. Fieldwork experiences will include construction staking of horizontal curves, vertical curves, and other civil engineering project features.

1 Course Section

Section	Status	Start/End Date	Register By	Instruction Mode	Campus	Meeting Information	Cost
#01 Fall	Open	08/28/2025 – 12/11/2025	08/30/2025	In-Person	Wausau Main Campus	Aug 28 – Dec 11 Thursday 01:00 PM - 03:50 PM H104 - Computer Lab - H Building Michael Kowal	View Rates

Transportation Infrastructure Design 10607111

2.00 credits

Civil Engineering Technology

Introduces transportation infrastructure design and includes important areas of knowledge including: the history of transportation engineering; basic roles of transportation engineering (including planning, design, general operations, and overall management); introduction to design concepts (including alignment & profile, typical sections, intersection design, pedestrian & bicycle accommodations, parking lot layout, and runways & taxiways); traffic control and staging; and an overview of design plans, details, and design requirements for different transportation project types.

1 Course Section

Section	Status	Start/End Date	Register By	Instruction Mode	Campus	Meeting Information	Cost
#01 Fall	Open	08/28/2025 – 12/11/2025	08/30/2025	In-Person Zoom Available	Wausau Main Campus	Aug 28 – Dec 11 Thursday 08:00 AM - 09:50 AM H104 - Computer Lab - H Building Michael Kowal	View Rates

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

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