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Baking And Specialty Decorating 10316121

  • 2.00 credits
  • Culinary Arts
  • $509.40

    • 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
    11/23/2026 –
    12/15/2026
    		In-Person Wausau Main Campus
    Nov 23 – Dec 15
    Monday, Tuesday, Wednesday, Thursday
    08:00 AM - 02:00 PM
    E112 - Culinary Lab Wausau - E Building
    Jonathan Reinke
    		$509.40

    Baking Fundamentals 10316102

  • 2.00 credits
  • Culinary Arts
  • $509.40

    • 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
    1 Course Section
    Section Status Start/End Date Register By Instruction Mode Campus Meeting Information Cost
    #01 Fall
    Open
    10/05/2026 –
    10/29/2026
    		In-Person Wausau Main Campus
    Oct 5 – Oct 19
    Monday
    10:00 AM - 02:00 PM
    E110 - Culinary Lab Wausau - E Building
    Travis Teska
    Oct 6 – Oct 29
    Thursday, Tuesday, Wednesday
    08:00 AM - 02:00 PM
    E110 - Culinary Lab Wausau - E Building
    Travis Teska
    		$509.40

    Breakfast Cuisine 10316104

  • 1.00 credits
  • Culinary Arts
  • $254.70

    • 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
    11/02/2026 –
    11/10/2026
    		In-Person Wausau Main Campus
    Nov 2 – Nov 10
    Monday, Tuesday, Wednesday, Thursday
    08:00 AM - 02:00 PM
    E110 - Culinary Lab Wausau - E Building
    Brock Decker
    		$254.70

    Complex Carbohydrates 10316106

  • 1.00 credits
  • Culinary Arts
  • $254.70

    • 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
    11/30/2026 –
    12/08/2026
    		In-Person Wausau Main Campus
    Nov 30 – Dec 8
    Monday, Tuesday, Wednesday, Thursday
    08:00 AM - 02:00 PM
    E110 - Culinary Lab Wausau - E Building
    Travis Teska
    		$254.70

    Crucial Conversations 47196908

  • 0.30 credits
  • Supervision & Leadership Dev
  • $549.00

    • Crucial Conversations® for Mastering Dialogue teaches nine powerful skill sets grounded in decades of social science research. Learn how to strengthen relationships, keep your cool, and create a safe environment in crucial moments. This course helps learners develop these vital skills through instruction, application, practice, group discussion, and self-reflection—not just theory—for lasting improvement.

    1 Course Section
    1 Course Section
    Section Status Start/End Date Register By Instruction Mode Campus Meeting Information Cost
    #PD001 Fall
    Open
    09/18/2026 –
    09/25/2026
    		In-Person Wausau Main Campus
    Sep 18 – Sep 25
    Friday
    08:00 AM - 01:30 PM
    A165 - WTPD Innovation Classroom A - A Building
    Samuel Buemi
    		$549.00

    Culinary Fundamentals 10316101

  • 4.00 credits
  • Culinary Arts
  • $1,018.80

    • 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
    1 Course Section
    Section Status Start/End Date Register By Instruction Mode Campus Meeting Information Cost
    #01 Fall
    Open
    08/24/2026 –
    10/02/2026
    		In-Person Wausau Main Campus
    Aug 24 – Sep 28
    Monday
    10:00 AM - 02:00 PM
    E110 - Culinary Lab Wausau - E Building
    Travis Teska
    Aug 25 – Oct 1
    Thursday, Tuesday, Wednesday
    08:00 AM - 02:00 PM
    E110 - Culinary Lab Wausau - E Building
    Travis Teska
    Oct 2
    Friday
    04:00 PM - 10:00 PM
    E110 - Culinary Lab Wausau - E Building
    Travis Teska
    		$1,018.80

    Culinary Internship 10316116

  • 3.00 credits
  • Culinary Arts
  • $530.10

    • 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 Summer
    Open
    06/01/2026 –
    07/31/2026
    		Online Required Due Dates Online
    Jun 1 – Jul 31
    -
    Online
    Jonathan Reinke
    		$530.10

    Essential Skills For The Business Professional 10196164

  • 3.00 credits
  • Supervision & Leadership Dev
  • $530.10

    • Explores skills that are essential for business professionals to succeed in a variety of organizational environments. Learners develop skills related to time management, goal setting, delegation, stress management, assertive communication, emotional intelligence, and training and development.

    1 Course Section
    1 Course Section
    Section Status Start/End Date Register By Instruction Mode Campus Meeting Information Cost
    #01VC Fall
    Open
    08/24/2026 –
    12/14/2026
    		Online Flexible Due Dates Online
    Aug 24 – Dec 14
    -
    Online
    John Burgess
    		$530.10

    Ethical Livestock Harvesting 10316132

  • 2.00 credits
  • Culinary Arts
  • $509.40

    • 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
    1 Course Section
    Section Status Start/End Date Register By Instruction Mode Campus Meeting Information Cost
    #01 Fall
    Open
    08/26/2026 –
    11/11/2026
    		In-Person Wausau Main Campus Wausau Off Campus
    Aug 26
    Wednesday
    08:00 AM - 10:00 AM
    D172 - Meat Processing Lab - D Building
    Travis Teska
    Sep 1
    Tuesday
    08:00 AM - 10:00 AM
    D172 - Meat Processing Lab - D Building
    Travis Teska
    Sep 2
    Wednesday
    08:00 AM - 01:30 PM
    Wausau Off Campus
    Travis Teska
    Sep 29
    Tuesday
    08:00 AM - 10:00 AM
    D172 - Meat Processing Lab - D Building
    Travis Teska
    Sep 30
    Wednesday
    08:00 AM - 01:30 PM
    Wausau Off Campus
    Travis Teska
    Oct 14
    Wednesday
    08:00 AM - 01:30 PM
    Wausau Off Campus
    Travis Teska
    Nov 4
    Wednesday
    08:00 AM - 10:00 AM
    D172 - Meat Processing Lab - D Building
    Travis Teska
    Nov 5
    Thursday
    08:00 AM - 01:30 PM
    Wausau Off Campus
    Travis Teska
    Nov 11
    Wednesday
    08:00 AM - 01:30 PM
    Wausau Off Campus
    Travis Teska
    		$509.40

    Executive Strategic Thinking and Vision 47196919

  • 0.20 credits
  • Supervision & Leadership Dev
  • $399.99

    • This module combines two essential leadership skills: thinking strategically and communicating with clarity. Students will learn to distinguish strategy from tactics and planning, apply a framework for strategic thinking, and effectively articulate a compelling vision. Topics include defining long-term goals, engaging stakeholders, fostering dialogue, and communicating confidently, even in crisis situations.

    1 Course Section
    1 Course Section
    Section Status Start/End Date Register By Instruction Mode Campus Meeting Information Cost
    #PD001 Fall
    Open
    12/08/2026
    		In-Person Wausau Main Campus
    Dec 8
    Tuesday
    08:00 AM - 04:30 PM
    A165 - WTPD Innovation Classroom A - A Building
    Richard Poirier
    		$399.99

    Leading Change And Diversity 10196169

  • 3.00 credits
  • Supervision & Leadership Dev
  • $530.10

    • In Leading Change and Diversity, learners apply the skills and tools necessary to implement and maintain a diverse work environment which understands and values the change process. Each learner will: demonstrate change management strategies, assess the current extent of diversity in the workplace, evaluate the effect of perceptions, attitudes, biases, prejudice, stereotypes and organizational culture on diversity, recognize barriers and take corrective measures, implement diversity management strategies and measure and celebrate success.

    1 Course Section
    1 Course Section
    Section Status Start/End Date Register By Instruction Mode Campus Meeting Information Cost
    #01VC Fall
    Open
    08/24/2026 –
    12/14/2026
    		Online Flexible Due Dates Online
    Aug 24 – Dec 14
    -
    Online
    John Burgess
    		$530.10

    Leading Strategically 10196190

  • 3.00 credits
  • Supervision & Leadership Dev
  • $530.10

    • Learners apply the skills and tools necessary to fulfill a leadership role in the workplace. Each learner will: evaluate leadership skills, demonstrate leadership effectiveness, meet organizational requirements, carry out individual and group motivation strategies, implement mission, vision and goal setting, display ethical behavior, establish a personal leadership style, practice situational leadership, understand the impacts of power, facilitating employee development, coaching, managing change and effective conflict resolution.

    1 Course Section
    1 Course Section
    Section Status Start/End Date Register By Instruction Mode Campus Meeting Information Cost
    #01VC Fall
    Open
    08/24/2026 –
    12/14/2026
    		Online Flexible Due Dates Online
    Aug 24 – Dec 14
    -
    Online
    Kurt Swanson
    		$530.10

    Lean Organizations 10196114

  • 3.00 credits
  • Supervision & Leadership Dev
  • $530.10

    • In Lean Organizations, learners apply the skills and tools necessary to enhance company performance and profitability by identifying and eliminating waste throughout all business processes. Lean is a work smarter, not harder, approach that allows an organization to produce more while utilizing fewer resources. Many traditional approaches to business processes require excessive inventory, repetitive tasks, wasted materials, scrap and rework and misappropriated human and other resources. Each learner will: identify and practice Lean Solutions by completing learning plans that cover Lean Operations, Value-stream Mapping, 8 Wastes, 5S Workplace Organization, Set-up Reduction, Cellular Flow Design, Lean Culture Development, Value Chain Management, Kanban Systems and Total Productive Maintenance.

    2 Course Sections
    2 Course Sections
    Section Status Start/End Date Register By Instruction Mode Campus Meeting Information Cost
    #01VC Summer
    Open
    06/01/2026 –
    07/29/2026
    		Online Flexible Due Dates Online
    Jun 1 – Jul 29
    -
    Online
    John Burgess
    		$530.10
    #01VC Fall
    Open
    08/24/2026 –
    12/14/2026
    		Online Flexible Due Dates Online
    Aug 24 – Dec 14
    -
    Online
    John Burgess
    		$530.10

    Management Principles 10196191

  • 3.00 credits
  • Supervision & Leadership Dev
  • $530.10

    • Gain knowledge and develop the expertise necessary to apply the tools needed to perform essential supervisory and managerial functions. Learners will develop the ability to provide timely and constructive feedback, evaluate and improve performance, conduct performance appraisals, conduct employee mentoring, provide workforce training and coaching, communicate effectively and create a motivating environment. Each learner will: demonstrate the application of important management and supervisory roles including planning, organizing, staffing, leading, controlling, analysis, delegation, problem-solving, decision-making, team development, leadership, motivation, training and staff development.

    5 Course Sections
    5 Course Sections
    Section Status Start/End Date Register By Instruction Mode Campus Meeting Information Cost
    #01VC Summer
    Open
    06/01/2026 –
    07/29/2026
    		Online Flexible Due Dates Online
    Jun 1 – Jul 29
    -
    Online
    Kurt Swanson
    		$530.10
    #02VC Fall
    Open
    08/24/2026 –
    12/14/2026
    		Online Flexible Due Dates Online
    Aug 24 – Dec 14
    -
    Online
    Kurt Swanson
    		$530.10
    #03VC Fall
    Open
    08/24/2026 –
    12/14/2026
    		Online Flexible Due Dates Online
    Aug 24 – Dec 14
    -
    Online
    John Burgess
    		$530.10
    #04VC Fall
    Open
    08/24/2026 –
    12/14/2026
    		Online Flexible Due Dates Online
    Aug 24 – Dec 14
    -
    Online
    John Burgess
    		$530.10
    #01 Fall
    Open
    08/26/2026 –
    10/14/2026
    		Hybrid Zoom Available Wausau Main Campus
    Aug 26 – Oct 14
    Wednesday
    05:00 PM - 07:00 PM
    A239 - Classroom - A Building
    Kurt Swanson
    		$530.10

    Managing Human Resources 10196193

  • 3.00 credits
  • Supervision & Leadership Dev
  • $530.10

    • Learners apply the skills and tools necessary to identify, acquire and effectively direct employee abilities to meet workforce and organizational challenges and goals. Each learner will: demonstrate the relevance of the supervisor's role in human resources management, explore the impacts of EEOC, write job descriptions, develop recruitment and selection strategies, conduct job interviews, carry out staff on-boarding and orientations, develop workplace policies and procedures, develop and implement training and development programs, execute performance appraisal and management, provide coaching and effectively utilize compensation and benefit strategies.

    1 Course Section
    1 Course Section
    Section Status Start/End Date Register By Instruction Mode Campus Meeting Information Cost
    #01VC Fall
    Open
    08/24/2026 –
    12/14/2026
    		Online Flexible Due Dates Online
    Aug 24 – Dec 14
    -
    Online
    John Burgess
    		$530.10

    Managing Safety & Risk In Business 10196136

  • 3.00 credits
  • Supervision & Leadership Dev
  • $589.43

    • In Managing Safety & Risk in Business, learners apply the skills and tools necessary to provide a safe and secure work environment. Each learner will: demonstrate the application of safety awareness, understand federal, state and local compliance, conduct incident investigation and documentation, practice effective human relations techniques, conduct safety orientations, inspections and risk analysis, guard against issues of workplace violence, identify and assist employees with substance abuse issues, identify and correct workplace health hazards, practice first aid, CPR, fire and electrical safety, practice emergency preparedness procedures, act as a liaison with external agencies and design safe facilities.

    1 Course Section
    1 Course Section
    Section Status Start/End Date Register By Instruction Mode Campus Meeting Information Cost
    #01VC Fall
    Open
    08/24/2026 –
    12/14/2026
    		Online Flexible Due Dates Online
    Aug 24 – Dec 14
    -
    Online
    Kurt Swanson
    		$589.43

    Mid-Day Meals 10316105

  • 1.00 credits
  • Culinary Arts
  • $254.70

    • 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
    11/11/2026 –
    11/19/2026
    		In-Person Wausau Main Campus
    Nov 11 – Nov 19
    Monday, Tuesday, Wednesday, Thursday
    08:00 AM - 02:00 PM
    E110 - Culinary Lab Wausau - E Building
    Brock Decker
    		$254.70

    Nonprofit Management Series 47196921

  • 0.05 credits
  • Supervision & Leadership Dev
  • $25.00

    • This series of sessions will provide learners a foundational understanding of the unique issues faced when managing and operating a non-profit organization. These programs is designed for those who work or wish to work in a non-profit setting, particularly for those in management and leadership roles. These sessions will cover topics such as: Effective Non-Profit Leadership, Non-Profit Operations Management, Human Resources Essentials, Volunteer Engagement, Branding, PR and Marketing, and Fundraising Fundamentals.

    4 Course Sections
    4 Course Sections
    Section Status Start/End Date Register By Instruction Mode Campus Meeting Information Cost
    #PD001 Spring
    Open
    05/20/2026
    		In-Person Wausau Main Campus
    May 20
    Wednesday
    11:00 AM - 01:00 PM
    A167 - WTPD Visionary Classroom A - A Building
    Timothy McKeough
    May 20
    Wednesday
    11:00 AM - 01:00 PM
    A168 - WTPD Visionary Classroom B - A Building
    Timothy McKeough
    		$25.00
    #PD002 Summer
    Open
    06/17/2026
    		In-Person Wausau Main Campus
    Jun 17
    Wednesday
    11:00 AM - 01:00 PM
    A167 - WTPD Visionary Classroom A - A Building
    Jun 17
    Wednesday
    11:00 AM - 01:00 PM
    A168 - WTPD Visionary Classroom B - A Building
    		$25.00
    #PD003 Summer
    Open
    07/15/2026
    		In-Person Wausau Main Campus
    Jul 15
    Wednesday
    11:00 AM - 01:00 PM
    A167 - WTPD Visionary Classroom A - A Building
    Jul 15
    Wednesday
    11:00 AM - 01:00 PM
    A168 - WTPD Visionary Classroom B - A Building
    		$25.00
    #PD004 Fall
    Open
    08/05/2026
    		In-Person Wausau Main Campus
    Aug 5
    Wednesday
    11:00 AM - 01:00 PM
    A167 - WTPD Visionary Classroom A - A Building
    Aug 5
    Wednesday
    11:00 AM - 01:00 PM
    A168 - WTPD Visionary Classroom B - A Building
    		$25.00

    Principles Of Sanitation For Meat Processors 10316135

  • 1.00 credits
  • Culinary Arts
  • $180.70

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

    1 Course Section
    1 Course Section
    Section Status Start/End Date Register By Instruction Mode Campus Meeting Information Cost
    #01 Fall
    Open
    08/24/2026 –
    10/26/2026
    		Hybrid Wausau Main Campus
    Aug 24 – Oct 19
    Monday
    08:00 AM - 10:00 AM
    E110 - Culinary Lab Wausau - E Building
    Travis Teska
    Oct 26
    Monday
    08:00 AM - 10:00 AM
    F202 - Computer Lab - F Building
    Travis Teska
    		$180.70

    Project Management 10196188

  • 3.00 credits
  • Supervision & Leadership Dev
  • $530.10

    • In Project Management, learners apply the skills and tools necessary to design, implement and evaluate formal projects. Each learner will: understand the importance and value of managing projects, assume the role of a project manager, develop a project proposal, use relevant project management software, work with project teams, establish the proper sequence of tasks, chart progress, respond to variation and changes, develop a budget, direct resources and manage a project through its life cycle.

    3 Course Sections
    3 Course Sections
    Section Status Start/End Date Register By Instruction Mode Campus Meeting Information Cost
    #01VC Summer
    Open
    06/01/2026 –
    07/29/2026
    		Online Flexible Due Dates Online
    Jun 1 – Jul 29
    -
    Online
    Kurt Swanson
    		$530.10
    #01VC Fall
    Open
    08/24/2026 –
    12/14/2026
    		Online Flexible Due Dates Online
    Aug 24 – Dec 14
    -
    Online
    Kurt Swanson
    		$530.10
    #02VC Fall
    Open
    08/24/2026 –
    12/14/2026
    		Online Flexible Due Dates Online
    Aug 24 – Dec 14
    -
    Online
    Kurt Swanson
    		$530.10

    Protein Identification, Fabrication, And Usage 1 10316131

  • 3.00 credits
  • Culinary Arts
  • $764.10

    • 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
    1 Course Section
    Section Status Start/End Date Register By Instruction Mode Campus Meeting Information Cost
    #01 Fall
    Open
    08/27/2026 –
    12/11/2026
    		In-Person Wausau Main Campus
    Aug 27
    Thursday
    08:00 AM - 01:30 PM
    D172 - Meat Processing Lab - D Building
    Travis Teska
    Aug 28 – Nov 13
    Friday
    08:00 AM - 01:30 PM
    D172 - Meat Processing Lab - D Building
    Travis Teska
    Sep 24
    Thursday
    08:00 AM - 01:30 PM
    D172 - Meat Processing Lab - D Building
    Travis Teska
    Oct 29
    Thursday
    08:00 AM - 01:30 PM
    D172 - Meat Processing Lab - D Building
    Travis Teska
    Nov 12
    Thursday
    08:00 AM - 01:30 PM
    D172 - Meat Processing Lab - D Building
    Travis Teska
    Dec 4 – Dec 11
    Friday
    08:00 AM - 01:30 PM
    D172 - Meat Processing Lab - D Building
    Travis Teska
    		$764.10

    Restaurant Cost Controls 10316115

  • 2.00 credits
  • Culinary Arts
  • $355.40

    • 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
    11/09/2026 –
    11/19/2026
    		In-Person Wausau Main Campus
    Nov 9 – Nov 19
    Monday, Tuesday, Wednesday, Thursday
    08:00 AM - 12:30 PM
    E112 - Culinary Lab Wausau - E Building
    Jonathan Reinke
    		$355.40

    Restaurant Operations 10316114

  • 4.00 credits
  • Culinary Arts
  • $1,018.80

    • 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
    1 Course Section
    Section Status Start/End Date Register By Instruction Mode Campus Meeting Information Cost
    #01 Fall
    Open
    08/24/2026 –
    11/05/2026
    		In-Person Wausau Main Campus
    Aug 24
    Monday
    08:00 AM - 02:00 PM
    E112 - Culinary Lab Wausau - E Building
    Jonathan Reinke
    Aug 24 – Nov 5
    Thursday, Tuesday, Wednesday
    08:00 AM - 02:00 PM
    E112 - Culinary Lab Wausau - E Building
    Jonathan Reinke
    Oct 2
    Friday
    04:00 PM - 10:00 PM
    E112 - Culinary Lab Wausau - E Building
    Jonathan Reinke
    		$1,018.80

    Sanitation For Food Service Operations 10316100

  • 1.00 credits
  • Culinary Arts
  • $180.70

    • 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
    #01 Fall
    Open
    08/24/2026 –
    10/26/2026
    		In-Person Wausau Main Campus
    Aug 24 – Oct 19
    Monday
    08:00 AM - 10:00 AM
    E110 - Culinary Lab Wausau - E Building
    Travis Teska
    Oct 26
    Monday
    08:00 AM - 10:00 AM
    F202 - Computer Lab - F Building
    Travis Teska
    		$180.70

    Talent Development 10196199

  • 3.00 credits
  • Supervision & Leadership Dev
  • $602.22

    • Apply the tools and skills necessary to implement the training cycle of assessment needed to develop human resources in organizations. In Training and Talent Development, learners will analyze organizational training needs, examine training task, develop training objectives, organize training content, determine appropriate training methods, select training recourses, complete a training plan, deliver training and assess the training process

    1 Course Section
    1 Course Section
    Section Status Start/End Date Register By Instruction Mode Campus Meeting Information Cost
    #01VC Fall
    Open
    08/24/2026 –
    12/14/2026
    		Online Flexible Due Dates Online
    Aug 24 – Dec 14
    -
    Online
    John Burgess
    		$602.22

    Team Building And Problem Solving 10196189

  • 3.00 credits
  • Supervision & Leadership Dev
  • $530.10

    • Apply the skills and tools necessary to facilitate team development and effectiveness, solve complex problems, pinpoint the root cause of conflict, and resolve issues between team members. Each learner will demonstrate the application of the benefits and challenges of teamwork, perform the necessary roles in a team, facilitate the stages of team development, conduct conflict resolution, evaluate potential causes of a problem, develop multiple approaches to problem solving and decision making, exhibit the ability to build consensus and commitment, utilize a systematic approach to defining and solving problems and implement various methods for evaluating results based on established criteria and metrics.

    2 Course Sections
    2 Course Sections
    Section Status Start/End Date Register By Instruction Mode Campus Meeting Information Cost
    #01VC Summer
    Open
    06/01/2026 –
    07/29/2026
    		Online Flexible Due Dates Online
    Jun 1 – Jul 29
    -
    Online
    John Burgess
    		$530.10
    #01VC Fall
    Open
    08/24/2026 –
    12/14/2026
    		Online Flexible Due Dates Online
    Aug 24 – Dec 14
    -
    Online
    John Burgess
    		$530.10

    The Seasonal Kitchen And Pantry 10316111

  • 2.00 credits
  • Culinary Arts
  • $509.40

    • 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
    1 Course Section
    Section Status Start/End Date Register By Instruction Mode Campus Meeting Information Cost
    #01 Fall
    Open
    08/31/2026 –
    11/02/2026
    		In-Person Wausau Main Campus
    Aug 31 – Nov 2
    Monday
    08:00 AM - 02:00 PM
    E112 - Culinary Lab Wausau - E Building
    Jonathan Reinke
    		$509.40

    Wait Staff Training 10316119

  • 1.00 credits
  • Culinary Arts
  • $254.70

    • 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
    12/09/2026 –
    12/16/2026
    		In-Person Wausau Main Campus
    Dec 9 – Dec 16
    Monday, Tuesday, Wednesday, Thursday
    08:00 AM - 02:00 PM
    E110 - Culinary Lab Wausau - E Building
    Travis Teska
    		$254.70