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Welding For Apprentices 47442443

  • 1.00 credits
  • Welding
  • $209.95

    • This course highlights the similarities in equipment and technique between the major arc welding processes. Students complete introductory level competencies in the GMAW, SMAW, FCAW, and GTAW processes. Material preparation skills include shearing, sawing, grinding, and thermal cutting. This course is 40 hours for apprenticeship programs.

    1 Course Section
    1 Course Section
    Section Status Start/End Date Register By Instruction Mode Campus Meeting Information Cost
    #PD003 Fall
    Open
    08/25/2025 –
    12/17/2025
    		In-Person Wausau Main Campus
    Aug 25 – Dec 17
    Monday, Tuesday, Wednesday
    12:00 PM - 08:00 PM
    Wausau Main Campus
    Robert Leafblad
    Aug 28 – Dec 11
    Thursday
    12:00 PM - 05:00 PM
    Wausau Main Campus
    Robert Leafblad
    		$209.95

    Welding Metal Forming 2 10442176

  • 1.00 credits
  • Welding

    • Expands on bending principles explored in Metal Forming 1. Learners explore advanced tooling solutions, metal rolling, radial bending and hemming.

    1 Course Section
    1 Course Section
    Section Status Start/End Date Register By Instruction Mode Campus Meeting Information Cost
    #01 Fall
    Open
    10/23/2025 –
    12/11/2025
    		In-Person Wausau Main Campus
    Oct 23 – Dec 11
    Thursday
    11:30 AM - 03:30 PM
    H127 - Computer Lab - H Building
    Veronica Hope
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    Solidworks For Welders 10442179

  • 1.00 credits
  • Welding

    • Builds on skills developed in Solidworks 1. Learners use sheet metal functions to create parts formable parts and assemblies.

    1 Course Section
    1 Course Section
    Section Status Start/End Date Register By Instruction Mode Campus Meeting Information Cost
    #02 Fall
    Waitlist
    10/23/2025 –
    12/11/2025
    		In-Person Wausau Main Campus
    Oct 23 – Dec 11
    Thursday
    07:00 AM - 10:50 AM
    H127 - Computer Lab - H Building
    Veronica Hope
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    Weld Inspection & Testing 10442163

  • 1.00 credits
  • Welding

    • Emphasizes measurement of weld defects and assessment of weld quality conformance to common welding codes. Learners conduct etch tests, bend tests and break tests on welds. The process of procedure and welder qualification is explored through group activities.

    1 Course Section
    1 Course Section
    Section Status Start/End Date Register By Instruction Mode Campus Meeting Information Cost
    #02 Fall
    Open
    10/23/2025 –
    12/11/2025
    		In-Person Wausau Main Campus
    Oct 23 – Dec 11
    Thursday
    07:00 AM - 09:50 AM
    H122 - Trades Classroom - H Building
    Robert Leafblad
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    Gas Metal Arc Welding 4: Pulsed Spray Transfer 10442186

  • 1.00 credits
  • Welding

    • Develops skill in gas metal arc welding. Learners use pulsed spray transfer to make fillet and groove welds in the horizontal and vertical positions on steel. Weld quality is assessed per AWS D1.1 Structural Steel Code.

    1 Course Section
    1 Course Section
    Section Status Start/End Date Register By Instruction Mode Campus Meeting Information Cost
    #02 Fall
    Open
    10/29/2025 –
    11/06/2025
    		In-Person Wausau Main Campus
    Oct 29 – Nov 6
    Thursday, Tuesday, Wednesday
    10:00 AM - 03:50 PM
    H136 - Welding Lab - H Building
    Daniel Grabko
    Oct 29 – Nov 6
    Thursday, Tuesday, Wednesday
    10:00 AM - 03:50 PM
    H122 - Trades Classroom - H Building
    Daniel Grabko
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    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
    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
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    Welding Pipefitting 2 31442304

  • 1.00 credits
  • Welding

    • Develops skills in Oxy-fuel cutting (OAC), and Shielded Metal Arc Welding (SMAW). Learners use the OAC process to cut steel and the SMAW process in 1F, 1G, 2F, 2G, 3F and 3G position on steel. Required welds include fillet and groove welds. Weld quality is assessed per AWS D1.1 Structural Steel Code.

    1 Course Section
    1 Course Section
    Section Status Start/End Date Register By Instruction Mode Campus Meeting Information Cost
    #01 Fall
    Open
    11/04/2025 –
    12/17/2025
    		In-Person Wausau Main Campus
    Nov 4 – Dec 17
    -
    H136 - Welding Lab - H Building
    Daniel Grabko
    Nov 4 – Dec 17
    Tuesday, Wednesday
    07:00 AM - 08:50 AM
    H127 - Computer Lab - H Building
    Daniel Grabko
    Nov 4 – Dec 17
    Thursday
    07:00 AM - 08:50 AM
    H124 - Trades Classroom - H Building
    Daniel Grabko
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    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
    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
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    Gas Metal Arc Welding 5: Stainless Steel And Aluminum 10442204

  • 1.00 credits
  • Welding

    • Develops skill in gas metal arc welding. Learners use pulsed spray transfer to make fillet and groove welds in the horizontal and vertical positions on stainless steel and aluminum.

    1 Course Section
    1 Course Section
    Section Status Start/End Date Register By Instruction Mode Campus Meeting Information Cost
    #02 Fall
    Open
    11/11/2025 –
    11/25/2025
    		In-Person Wausau Main Campus
    Nov 11 – Nov 25
    Thursday, Tuesday, Wednesday
    10:00 AM - 03:50 PM
    H122 - Trades Classroom - H Building
    Daniel Grabko
    Nov 11 – Nov 25
    Thursday, Tuesday, Wednesday
    10:00 AM - 03:50 PM
    H136 - Welding Lab - H Building
    Daniel Grabko
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    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
    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
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    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
    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
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    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
    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
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    Gas Metal Arc Welding 6: Sheet Metal 10442205

  • 1.00 credits
  • Welding

    • Develops skill in gas metal arc welding. Learners use short circuit transfer and pulsed spray transfer to make fillet and groove welds in the horizontal and vertical positions on sheet metal.

    1 Course Section
    1 Course Section
    Section Status Start/End Date Register By Instruction Mode Campus Meeting Information Cost
    #02 Fall
    Open
    12/02/2025 –
    12/17/2025
    		In-Person Wausau Main Campus
    Dec 2 – Dec 17
    Thursday, Tuesday, Wednesday
    10:00 AM - 03:50 PM
    H136 - Welding Lab - H Building
    Daniel Grabko
    Dec 2 – Dec 17
    Thursday, Tuesday, Wednesday
    10:00 AM - 03:50 PM
    H122 - Trades Classroom - H Building
    Daniel Grabko
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    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
    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
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    Restaurant Sales And Promotion 10316120

  • 1.00 credits
  • Culinary Arts

    • 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
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    Nutrition 10316107

  • 2.00 credits
  • Culinary Arts

    • 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
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    Gourmet Foods 10316118

  • 3.00 credits
  • Culinary Arts

    • 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
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    Protein Identification, Fabrication, And Usage 2 10316133

  • 3.00 credits
  • Culinary Arts

    • 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
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    Soup & Stock Production 10316109

  • 2.00 credits
  • Culinary Arts

    • 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
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    Meat & Fish Essentials 10316110

  • 3.00 credits
  • Culinary Arts

    • 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
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    Restaurant Operations 2 10316126

  • 2.00 credits
  • Culinary Arts

    • 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
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    Menu Planning, Management And Design 10316112

  • 1.00 credits
  • Culinary Arts

    • 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
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    Culinary Skills Project 10316128

  • 1.00 credits
  • Culinary Arts

    • 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
    		View Rates