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.
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.
Experience in producing lunch meals through the use of grills, fryers, ovens and steamers. Service experience includes cafeteria line work and fast food delivery.
Prepares the participant to perform the minimum hazardous material incident operations associated with firefighting functions. Meets operational level competencies referenced in the JPRs in NFPA 1001 - Standard for Fire Fighter Professional Qualifications
Prepares the participant to be able to perform the minimum hazardous material incident operations associated with firefighting functions at an advanced nationally recognized level under general supervision. The targeted audience is individuals who have completed the training required to meet the Fire Fighter I JPRs in NFPA 1001, and desire to increase their knowledge and skills base to the next level. This course is designed to provide the Fire Fighter II candidate with the information needed to meet the operational level competencies for the hazardous material first responder as referenced in the job performance requirements (JPRs) in National Fire Protection Association (NFPA) 1001, Standard for Fire Fighter Professional Qualifications, Chapter 4, 4-1.1. It is based on the National Fire Academy (NFA) Initial Response to Hazardous Materials Incidents: Basic Concepts and Initial Response to Hazardous Materials Incidents: Concepts Implementation curriculums.
The Candidate Physical Ability Test (CPAT) - Test Out is for a ONE-TIME try to challenge the CPAT course. Acknowledgment and waiver of CPAT orientation and/or conditioning period and/or timed practice runs will need to submitted.
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.
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.
This course is a hands on cookie decorating class. Learners will ice, decorate, and enjoy holiday cookies. This course will provide 16 holiday cookies for the learner to decorate, take home and enjoy! Instructor will provide fun designs for the students to practice their skills. This class is a good way to decorate cookies without the mess of decorating.
The Candidate Physical Ability Test (CPAT) - Full Session includes the orientation, two (2) timed course practices and a CPAT test. During the orientation session, we will explain the testing process and how the equipment works. You will have the chance to ask questions and try the testing equipment. The pass rate of those who attend the orientations is higher than for those who do not, so it is highly recommended that you attend at least one of these orientations. The two practice tests are the same and we attempt to run the practice test under actual testing conditions. If the test is run under actual testing conditions and you successfully complete the test this is considered a PASS and you will not need to attend any further testing.
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.
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.
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.
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.
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.
Introduces the basic principles and history related to the national firefighter life safety initiatives, focusing on the need for cultural and behavior change throughout the emergency services.
Provides the components of building construction related to firefighter and life safety. The elements of construction and design of structures are shown to be key factors when inspecting buildings, preplanning fire operations, and operating at emergencies.
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.
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.
Emphasizes basic fire behavior, techniques used to control structural and related fire emergencies and life safety practices. Learners perform all practical evolutions necessary to control and extinguish fires and otherwise meet all requirements for Firefighter 1 certification with the state of Wisconsin.
This 96-hour course prepares the participant to be able to perform fire fighting functions at the nationally recognized minimum levels under direct supervision. The targeted audience is individuals who desire to become Wisconsin Certified Fire Fighter I based on the requirements set by SPS 330.08, Employment standards, Wisconsin Department of Safety and Professional Services. This course is designed to provide the Fire Fighter I candidate with the information needed to meet the job performance requirements (JPRs) defined in NFPA 1001, Standard for Fire Fighter Professional Qualifications, Current Edition, Chapters 5.2 through 5.5. The participant must also complete the Hazardous Materials Operation level course in order to meet the remainder of the NFPA Fire Fighter I JPR requirements.
This 36-hour course prepares the participant to be able to perform aerial fire apparatus driving, positioning, operating and testing functions at a minimum nationally recognized level. The targeted audience is individuals who have completed the Fire Apparatus Driver/Operator- Pumper course. This course is designed to provide the Driver/Operator-Aerial candidate with the information needed to meet the job performance requirements (JPRs) in National Fire Protection Association (NFPA) 1002, Standard for Fire Apparatus Driver/Operator Professional Qualifications, Chapters 4 and 6.
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.
This 40 hour course prepares the participant to perform fire fighting supervisor functions at a minimum nationally recognized level. The targeted audience is individuals who have completed the training required to meet the Fire Fighter II JPRs of NFPA 1001, Standard for Fire Fighter Professional Qualification, Chapter 6, and desire, or are required to increase their knowledge and skills to progress to the Fire Officer I Level. Completion of the 40 hour Emergency Services Instructor I course is also required in order to become certified as Fire Officer I. This course is designed to provide the Fire Officer I candidate with the information needed to meet the job performance requirements (JPRs) in National Fire Protection Association (NFPA) 1021, Standard for Fire Officer Professional Qualifications, Chapter 4. Curriculum for the course is based on the Jones & Bartlett, Fire Officer Principles and Practice, 4th Edition (ISBN: 978-1284172393). A written and practical skills certification exam is available to participants who successfully complete this course.
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.
Builds upon the foundation laid in Fire Fighting Principles as well as adds new concepts such as vehicle extrication, flammable liquids fire, technical rescue and incident command. This course will meet the requirements of NFPA 1001 for Firefighter 2 level.
This 42-hour course prepares the participant to perform firefighting functions at an advanced nationally recognized level under general supervision. The targeted audience is individuals who have completed the training required to meet the Fire Fighter I JPRs in NFPA 1001, and desire to increase their knowledge and skills base to the next level. This course is designed to provide the Fire Fighter II candidate with the information needed to meet the job performance requirements (JPRs) in NFPA 1001, Standard for Fire Fighter Professional Qualifications, Current Edition.
Prerequisite Courses: 47503720 (Cert FF1) and 47503780 (Haz Mat Operations)
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.
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.
Explores various international cuisines in a professional foodservice setting. Learners will plan menus, prepare and produce the various cuisines and serve.
Prepares the participant to be able to perform the minimum hazardous material incident operations associated with firefighting functions at an advanced nationally recognized level under general supervision. The targeted audience is individuals who have completed the training required to meet the Fire Fighter I JPRs in NFPA 1010, and desire to increase their knowledge and skills base to the next level. This course is designed to provide the Fire Fighter II candidate with the information needed to meet the operational level competencies for the hazardous material first responder as referenced in the job performance requirements (JPRs) in National Fire Protection Association (NFPA) 1010, Standard for Fire Fighter Professional Qualifications, Chapter 4, 4-1.1. It is based on the National Fire Academy (NFA) Initial Response to Hazardous Materials Incidents: Basic Concepts and Initial Response to Hazardous Materials Incidents: Concepts Implementation curriculums.
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.
