Course Search | Northcentral Technical College

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

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

Coaching 47196533

0.15 credits

Supervision & Leadership Dev

$149.00

Being a great coach and mentor leads to more productive and happy employees. Matching your leadership style to meet the needs of the employee and the situation will lead to successful results. This course will teach you how to coach your team to a high level of performance..1

1 Course Section

Section	Status	Start/End Date	Register By	Instruction Mode	Campus	Meeting Information	Cost
#PD002 Fall	Open	10/29/2025 – 10/30/2025	10/28/2025	In-Person	Wausau Main Campus	Oct 29 – Oct 30 Thursday, Wednesday 09:00 AM - 12:00 PM A165 - WTPD Innovation Classroom A - A Building Tonya McKenna Trabant	$149.00

Enhancing Leadership Resiliency and Wellbeing 47196912

0.10 credits

Supervision & Leadership Dev

$79.00

Leading through times of continuous change and managing the pressures of competing and shifting priorities can be overwhelming and cause symptoms of exhaustion and burnout. Being a resilient and effective leader requires the ability to regain balance, reframe perspectives, and maintain a sense of purpose when responding to stressful situations and uncertain changes. Through a combination of instruction and interactive exercises, participants will learn the traits of being a resilient leader and techniques for enhancing their own well-being. This session goes beyond the notion just coping with a poor situation and profiles the importance of taking proactive steps towards regaining a sense of purpose and optimism. With learnings from the fields of psychology, neuroscience, and organizational behavior, topics include the causes and symptoms of burnout, how to reframe towards positive engagement, and core elements supporting emotional health.

1 Course Section

Section	Status	Start/End Date	Register By	Instruction Mode	Campus	Meeting Information	Cost
#PD001 Fall	Open	10/30/2025	10/30/2025	In-Person	Medford Campus	Oct 30 Thursday 08:30 AM - 12:30 PM M125A - Classroom - Medford Campus Steve Brewer	$79.00

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

Live2Lead 47196459

0.15 credits

Supervision & Leadership Dev

$149.00

Live2Lead is a leader development experience designed to equip attendees with new perspectives, practical tools and key takeaways. You'll learn from world-class leadership experts, be prepared to implement a new action plan, and start leading when you get back to the office with renewed passion and commitment.

1 Course Section

Section	Status	Start/End Date	Register By	Instruction Mode	Campus	Meeting Information	Cost
#PD003 Fall	Open	11/13/2025	08/30/2025	In-Person	Wausau Main Campus	Nov 13 Thursday 08:30 AM - 03:30 PM 1004A - CHS Auditorium - Center for Health Sciences (CHS) Todd Kuckkahn	$149.00

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