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Introduction To Molecular Diagnostics 10513170

  • 2.00 credits
  • Clinical Laboratory Technician

    • Introduces the principles and application of molecular diagnostics in the clinical laboratory.

    2 Course Sections
    2 Course Sections
    Section Status Start/End Date Register By Instruction Mode Campus Meeting Information Cost
    #01 Fall
    Open
    08/25/2025 –
    10/17/2025
    		Online Required Due Dates Online
    Aug 25 – Oct 17
    -
    Online
    Valerie Natzke
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    #02DL Fall
    Open
    08/25/2025 –
    10/17/2025
    		Online Required Due Dates Online
    Aug 25 – Oct 17
    -
    Online
    Valerie Natzke
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    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
    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
    		In-Person Wausau Main Campus
    Aug 25 – Oct 27
    Monday
    08:00 AM - 02:00 PM
    E112 - Culinary Lab Wausau - E Building
    Jonathan Reinke
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    Advanced Microbiology 10513140

  • 2.00 credits
  • Clinical Laboratory Technician

    • Provides an overview of acid fast organisms, fungi, parasites, and anaerobic bacteria. The organisms, their pathophysiology, epidemiology, the diseases and conditions that they cause, laboratory methods of handling, culturing and identification will be discussed.

    2 Course Sections
    2 Course Sections
    Section Status Start/End Date Register By Instruction Mode Campus Meeting Information Cost
    #01 Fall
    Open
    08/25/2025 –
    12/17/2025
    		In-Person Zoom Only ZOOM
    Aug 25 – Dec 17
    Monday
    09:30 AM - 10:20 AM
    ZOOM
    Valerie Natzke
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    #02DL Fall
    Open
    08/25/2025 –
    12/17/2025
    		In-Person Zoom Only ZOOM
    Aug 25 – Dec 17
    Monday
    09:30 AM - 10:20 AM
    ZOOM
    Valerie Natzke
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    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
    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
    		In-Person Wausau Main Campus
    Aug 25 – Oct 27
    Monday
    08:00 AM - 10:00 AM
    E110 - Culinary Lab Wausau - E Building
    Travis Teska
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    Clinical Chemistry 10513116

  • 4.00 credits
  • Clinical Laboratory Technician

    • Introduces clinical chemistry techniques and procedures for routine analysis using photometric, potentiometric and separation techniques. Topics in this course include pathophysiology and methodologies for carbohydrate, lipids, proteins, renal function and blood gas analysis. Additional topics include hepatic, cardiac markers, tumor markers, endocrine function, miscellaneous body fluids, toxicology, enzymes and electrolytes.

    1 Course Section
    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
    		In-Person Wausau Main Campus ZOOM
    Aug 25 – Dec 17
    Friday
    11:00 AM - 12:50 PM
    3024 - MLT Lab - Center for Health Sciences (CHS)
    Valerie Natzke
    Aug 25 – Dec 17
    Wednesday
    11:00 AM - 12:50 PM
    3024 - MLT Lab - Center for Health Sciences (CHS)
    Valerie Natzke
    Aug 25 – Dec 17
    Monday
    10:30 AM - 11:20 AM
    ZOOM
    Valerie Natzke
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    Advanced Hematology 10513130

  • 2.00 credits
  • Clinical Laboratory Technician

    • Explores mechanisms involved in the development of hematological disorders. Emphasis is placed upon laboratory techniques used to diagnose disorders and monitor treatment.

    1 Course Section
    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
    		In-Person Wausau Main Campus ZOOM
    Aug 25 – Dec 17
    Wednesday
    01:30 PM - 03:30 PM
    3024 - MLT Lab - Center for Health Sciences (CHS)
    Cory Sullivan
    Aug 25 – Dec 17
    Monday
    11:30 AM - 12:20 PM
    ZOOM
    Cory Sullivan
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    Clinical Microbiology 10513133

  • 4.00 credits
  • Clinical Laboratory Technician

    • Presents the clinical importance of infectious diseases with emphasis upon the appropriate collection, handling and identification of clinically relevant bacteria. Disease states, modes of transmission and methods of prevention and control, including antibiotic susceptibility testing, will also be discussed.

    1 Course Section
    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
    		In-Person Wausau Main Campus ZOOM
    Aug 25 – Dec 17
    Friday
    08:30 AM - 10:30 AM
    3023 - Microbiology Lab - Center for Health Sciences (CHS)
    Cory Sullivan
    Aug 25 – Dec 17
    Thursday
    08:30 AM - 10:30 AM
    3023 - Microbiology Lab - Center for Health Sciences (CHS)
    Cory Sullivan
    Aug 25 – Dec 17
    Wednesday
    08:30 AM - 10:30 AM
    3023 - Microbiology Lab - Center for Health Sciences (CHS)
    Cory Sullivan
    Aug 25 – Dec 17
    Monday
    08:30 AM - 09:20 AM
    ZOOM
    Cory Sullivan
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    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
    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
    		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
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    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
    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
    		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
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    Basic Lab Skills 10513110

  • 1.00 credits
  • Clinical Laboratory Technician

    • Explores laboratory science career options and the fundamental principles and procedures performed in the laboratory. Learners will utilize medical terminology and basic laboratory equipment. Learners will follow required safety and infection control procedures and perform simple laboratory tests.

    2 Course Sections
    2 Course Sections
    Section Status Start/End Date Register By Instruction Mode Campus Meeting Information Cost
    #01 Fall
    Open
    08/25/2025 –
    10/16/2025
    		In-Person Wausau Main Campus
    Aug 25 – Oct 16
    Thursday, Tuesday
    11:00 AM - 12:00 PM
    3024 - MLT Lab - Center for Health Sciences (CHS)
    Valerie Natzke
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    #02 Fall
    Open
    08/25/2025 –
    10/16/2025
    		In-Person Wausau Main Campus
    Aug 25 – Oct 16
    Thursday, Tuesday
    03:00 PM - 04:00 PM
    3024 - MLT Lab - Center for Health Sciences (CHS)
    Valerie Natzke
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    Phlebotomy 10513111

  • 2.00 credits
  • Clinical Laboratory Technician

    • Provides opportunities for learners to perform routine venipuncture, routine capillary puncture and special collection procedures.

    2 Course Sections
    2 Course Sections
    Section Status Start/End Date Register By Instruction Mode Campus Meeting Information Cost
    #01 Fall
    Open
    08/25/2025 –
    10/16/2025
    		In-Person Wausau Main Campus
    Aug 25 – Oct 16
    Thursday, Tuesday
    12:30 PM - 02:30 PM
    3024 - MLT Lab - Center for Health Sciences (CHS)
    Valerie Natzke
    		View Rates
    #02 Fall
    Open
    08/25/2025 –
    10/16/2025
    		In-Person Wausau Main Campus
    Aug 25 – Oct 16
    Thursday, Tuesday
    04:00 PM - 06:00 PM
    3024 - MLT Lab - Center for Health Sciences (CHS)
    Valerie Natzke
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    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
    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
    		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
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    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
    1 Course Section
    Section Status Start/End Date Register By Instruction Mode Campus Meeting Information Cost
    #01 Fall
    Open
    08/27/2025 –
    11/12/2025
    		In-Person Wausau Main Campus Wausau Off Campus
    Aug 27
    Wednesday
    08:00 AM - 10:00 AM
    D172 - Meat Processing Lab - D Building
    Travis Teska
    Sep 2
    Tuesday
    08:00 AM - 10:00 AM
    D172 - Meat Processing Lab - D Building
    Travis Teska
    Sep 3
    Wednesday
    08:00 AM - 01:30 PM
    Wausau Off Campus
    Travis Teska
    Sep 30
    Tuesday
    08:00 AM - 10:00 AM
    D172 - Meat Processing Lab - D Building
    Travis Teska
    Oct 1
    Wednesday
    08:00 AM - 01:30 PM
    Wausau Off Campus
    Travis Teska
    Oct 8
    Wednesday
    08:00 AM - 01:30 PM
    Wausau Off Campus
    Travis Teska
    Nov 5
    Wednesday
    08:00 AM - 10:00 AM
    D172 - Meat Processing Lab - D Building
    Travis Teska
    Nov 6
    Thursday
    08:00 AM - 01:30 PM
    Wausau Off Campus
    Travis Teska
    Nov 12
    Wednesday
    08:00 AM - 01:30 PM
    Wausau Off Campus
    Travis Teska
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    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
    1 Course Section
    Section Status Start/End Date Register By Instruction Mode Campus Meeting Information Cost
    #01 Fall
    Open
    08/28/2025 –
    12/05/2025
    		In-Person Wausau Main Campus
    Aug 28
    Thursday
    08:00 AM - 01:30 PM
    D172 - Meat Processing Lab - D Building
    Travis Teska
    Aug 29 – Nov 14
    Friday
    08:00 AM - 01:30 PM
    D172 - Meat Processing Lab - D Building
    Travis Teska
    Sep 25
    Thursday
    08:00 AM - 01:30 PM
    D172 - Meat Processing Lab - D Building
    Travis Teska
    Oct 30
    Thursday
    08:00 AM - 01:30 PM
    D172 - Meat Processing Lab - D Building
    Travis Teska
    Nov 13
    Thursday
    08:00 AM - 01:30 PM
    D172 - Meat Processing Lab - D Building
    Travis Teska
    Dec 4 – Dec 5
    Thursday, Friday
    08:00 AM - 01:30 PM
    D172 - Meat Processing Lab - D Building
    Travis Teska
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    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
    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
    		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
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    Coagulation 10513121

  • 1.00 credits
  • Clinical Laboratory Technician

    • Introduces the theory and principles of coagulation and explores mechanisms involved in coagulation disorders. Emphasis is placed upon laboratory techniques used to diagnose disease and monitor treatment.

    2 Course Sections
    2 Course Sections
    Section Status Start/End Date Register By Instruction Mode Campus Meeting Information Cost
    #01 Fall
    Open
    10/20/2025 –
    12/17/2025
    		Online Required Due Dates Online
    Oct 20 – Dec 17
    -
    Online
    Valerie Natzke
    		View Rates
    #02DL Fall
    Open
    10/20/2025 –
    12/17/2025
    		Online Required Due Dates Online
    Oct 20 – Dec 17
    -
    Online
    Valerie Natzke
    		View Rates

    Urinalysis 10513114

  • 2.00 credits
  • Clinical Laboratory Technician

    • Prepares the learner to perform a complete urinalysis which includes physical, chemical and microscopic analysis. The learner will explore renal physiology and correlate urinalysis results with clinical conditions.

    3 Course Sections
    3 Course Sections
    Section Status Start/End Date Register By Instruction Mode Campus Meeting Information Cost
    #01 Fall
    Open
    10/20/2025 –
    12/17/2025
    		In-Person Wausau Main Campus ZOOM
    Oct 20 – Dec 17
    Tuesday
    10:00 AM - 10:50 AM
    ZOOM
    Cory Sullivan
    Oct 20 – Dec 17
    Thursday, Tuesday
    12:30 PM - 02:30 PM
    3024 - MLT Lab - Center for Health Sciences (CHS)
    Cory Sullivan
    		View Rates
    #02 Fall
    Open
    10/20/2025 –
    12/17/2025
    		In-Person Wausau Main Campus ZOOM
    Oct 20 – Dec 17
    Tuesday
    10:00 AM - 10:50 AM
    ZOOM
    Cory Sullivan
    Oct 20 – Dec 17
    Thursday, Tuesday
    03:00 PM - 05:00 PM
    3024 - MLT Lab - Center for Health Sciences (CHS)
    Cory Sullivan
    		View Rates
    #03DL Fall
    Open
    10/20/2025 –
    12/17/2025
    		In-Person Zoom Only ZOOM
    Oct 20 – Dec 17
    Tuesday
    10:00 AM - 10:50 AM
    ZOOM
    Cory Sullivan
    		View Rates

    Phlebotomy Clinical 10513147

  • 2.00 credits
  • Clinical Laboratory Technician

    • Practical training in phlebotomy skills at a clinical site. Travel to clinical sites will be required.

    1 Course Section
    1 Course Section
    Section Status Start/End Date Register By Instruction Mode Campus Meeting Information Cost
    #01 Fall
    Open
    10/20/2025 –
    12/17/2025
    		In-Person Wausau Off Campus
    Oct 20 – Dec 17
    Monday, Tuesday, Wednesday, Thursday, Friday
    08:00 AM - 04:30 PM
    Wausau Off Campus
    		View Rates

    Qa Lab Math 10513113

  • 1.00 credits
  • Clinical Laboratory Technician

    • Focuses on performing the mathematical calculations routinely used in laboratory settings. The learner will explore the concepts of quality control and quality assurance in the laboratory.

    1 Course Section
    1 Course Section
    Section Status Start/End Date Register By Instruction Mode Campus Meeting Information Cost
    #01 Fall
    Open
    10/20/2025 –
    12/17/2025
    		In-Person Zoom Only ZOOM
    Oct 20 – Dec 17
    Thursday
    10:00 AM - 10:50 AM
    ZOOM
    Valerie Natzke
    		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
    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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    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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    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
    		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
    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
    		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
    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
    		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
    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
    		View Rates