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Breakfast Cuisine 10316104

  • 1.00 credits
  • Culinary Arts
  • $241.29

    • 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
    		$241.29

    Butchering & Deer Processing 60316142

  • 0.10 credits
  • Culinary Arts
  • $40.00

    • 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. 

    1 Course Section
    1 Course Section
    Section Status Start/End Date Register By Instruction Mode Campus Meeting Information Cost
    #PD001 Fall
    Open
    11/06/2025
    		In-Person Wausau Main Campus
    Nov 6
    Thursday
    06:00 PM - 09:00 PM
    D172 - Meat Processing Lab - D Building
    Seth Schulz
    		$40.00

    Restaurant Cost Controls 10316115

  • 2.00 credits
  • Culinary Arts
  • $337.58

    • 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
    		$337.58

    Mid-Day Meals 10316105

  • 1.00 credits
  • Culinary Arts
  • $241.29

    • 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
    		$241.29

    Complex Carbohydrates 10316106

  • 1.00 credits
  • Culinary Arts
  • $241.29

    • 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
    		$241.29

    Baking And Specialty Decorating 10316121

  • 2.00 credits
  • Culinary Arts
  • $482.58

    • 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
    		$482.58

    Wait Staff Training 10316119

  • 1.00 credits
  • Culinary Arts
  • $241.29

    • 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
    		$241.29

    Holiday Cookie Cook Off 60316106

  • 0.05 credits
  • Culinary Arts
  • $50.00

    • 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.

    6 Course Sections
    6 Course Sections
    Section Status Start/End Date Register By Instruction Mode Campus Meeting Information Cost
    #PD001 Fall
    Open
    12/09/2025
    		In-Person Wausau Main Campus
    Dec 9
    Tuesday
    06:00 PM - 08:30 PM
    E110 - Culinary Lab Wausau - E Building
    Jonathan Reinke
    		$50.00
    #PD002 Fall
    Open
    12/10/2025
    		In-Person Wittenberg Campus
    Dec 10
    Wednesday
    06:00 PM - 08:30 PM
    WITTENBERG - Wittenberg Classroom - Wittenberg Campus
    Jonathan Reinke
    		$50.00
    #PD003 Fall
    Open
    12/11/2025
    		In-Person Medford Campus
    Dec 11
    Thursday
    06:00 PM - 08:30 PM
    M125B - Classroom - Medford Campus
    Jonathan Reinke
    		$50.00
    #PD004 Fall
    Open
    12/15/2025
    		In-Person Spencer Campus
    Dec 15
    Monday
    06:00 PM - 08:30 PM
    S115 - Classroom - Spencer Campus
    Jonathan Reinke
    		$50.00
    #PD005 Fall
    Open
    12/16/2025
    		In-Person Antigo Campus
    Dec 16
    Tuesday
    06:00 PM - 08:30 PM
    WT131 - Antigo Campus - Lab/Classroom - Antigo Campus
    Jonathan Reinke
    		$50.00
    #PD006 Fall
    Open
    12/17/2025
    		In-Person Wausau Main Campus
    Dec 17
    Wednesday
    06:00 PM - 08:30 PM
    E110 - Culinary Lab Wausau - E Building
    Jonathan Reinke
    		$50.00

    Clinical Experience 1 10513151

  • 3.00 credits
  • Clinical Laboratory Technician
  • $503.87

    • Practice the principles and procedures of laboratory medicine as an entry level Medical Laboratory Technician (MLT) in a clinical laboratory setting. Working alongside laboratory professionals, you will collect and process specimens, operate laboratory analyzers and instruments and report results in a Laboratory Information Systems.

    1 Course Section
    1 Course Section
    Section Status Start/End Date Register By Instruction Mode Campus Meeting Information Cost
    #01 Spring
    Open
    01/05/2026 –
    02/13/2026
    		In-Person Wausau Main Campus CLINICAL - Off Campus
    Jan 5 – Jan 22
    Monday, Tuesday, Wednesday, Thursday, Friday
    08:00 AM - 04:30 PM
    3023 - Microbiology Lab - Center for Health Sciences (CHS)
    Cory Sullivan
    Jan 23
    Friday
    08:00 AM - 11:50 AM
    3023 - Microbiology Lab - Center for Health Sciences (CHS)
    Cory Sullivan
    Jan 26 – Feb 12
    Monday, Tuesday, Wednesday, Thursday
    08:00 AM - 04:40 PM
    CLINICAL - Off Campus
    Cory Sullivan
    		$503.87

    Mlt Seminar 10513160

  • 1.00 credits
  • Clinical Laboratory Technician
  • $171.29

    • Explores the current and/or emerging trends in the industry as well as writing techniques, resume writing, interviewing skills and Board of Certification Exam preparation.

    1 Course Section
    1 Course Section
    Section Status Start/End Date Register By Instruction Mode Campus Meeting Information Cost
    #01 Spring
    Open
    01/23/2026 –
    05/22/2026
    		In-Person Wausau Main Campus
    Jan 23
    Friday
    12:00 PM - 03:30 PM
    3019 - Classroom - Center for Health Sciences (CHS)
    Valerie Natzke
    Feb 13
    Friday
    08:00 AM - 02:00 PM
    3019 - Classroom - Center for Health Sciences (CHS)
    Valerie Natzke
    Mar 13
    Friday
    08:00 AM - 03:00 PM
    3019 - Classroom - Center for Health Sciences (CHS)
    Valerie Natzke
    May 1
    Friday
    08:30 AM - 12:00 PM
    3019 - Classroom - Center for Health Sciences (CHS)
    Valerie Natzke
    		$171.29

    Hazard Analysis Critical Control Point (HACCP) For Meat Processors 10316134

  • 2.00 credits
  • Culinary Arts
  • $337.58

    • 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.

    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 –
    05/22/2026
    		Online Required Due Dates Online
    Jan 26 – May 22
    -
    Online
    Travis Teska
    		$337.58

    Culinary Internship 10316116

  • 3.00 credits
  • Culinary Arts
  • $503.87

    • 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 Spring
    Open
    01/26/2026 –
    05/22/2026
    		Online Required Due Dates Online
    Jan 26 – May 22
    -
    Online
    Jonathan Reinke
    		$503.87

    Restaurant Sales And Promotion 10316120

  • 1.00 credits
  • Culinary Arts
  • $171.29

    • 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
    		$171.29

    Nutrition 10316107

  • 2.00 credits
  • Culinary Arts
  • $482.58

    • 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
    		$482.58

    Garde-Manger / Decorative Foods 10316108

  • 2.00 credits
  • Culinary Arts
  • $482.58

    • 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.

    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 –
    03/16/2026
    		In-Person Wausau Main Campus
    Jan 26 – Mar 16
    Monday
    08:00 AM - 02:00 PM
    E112 - Culinary Lab Wausau - E Building
    Jonathan Reinke
    Feb 24
    Tuesday
    08:00 AM - 02:00 PM
    E112 - Culinary Lab Wausau - E Building
    Jonathan Reinke
    		$482.58

    Introduction To Molecular Diagnostics 10513170

  • 2.00 credits
  • Clinical Laboratory Technician
  • $337.58

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

    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 –
    03/20/2026
    		Online Required Due Dates Online
    Jan 26 – Mar 20
    -
    Online
    Valerie Natzke
    		$337.58

    Phlebotomy 10513111

  • 2.00 credits
  • Clinical Laboratory Technician
  • $422.58

    • 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 Spring
    Open
    01/26/2026 –
    03/20/2026
    		In-Person Wausau Main Campus
    Jan 26 – Mar 20
    Thursday, Tuesday
    12:30 PM - 02:30 PM
    3024 - MLT Lab - Center for Health Sciences (CHS)
    Valerie Natzke
    		$422.58
    #02 Spring
    Open
    01/26/2026 –
    03/20/2026
    		In-Person Wausau Main Campus
    Jan 26 – Mar 20
    Thursday, Tuesday
    04:00 PM - 06:00 PM
    3024 - MLT Lab - Center for Health Sciences (CHS)
    Valerie Natzke
    		$422.58

    Basic Lab Skills 10513110

  • 1.00 credits
  • Clinical Laboratory Technician
  • $211.29

    • 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 Spring
    Open
    01/26/2026 –
    03/20/2026
    		In-Person Wausau Main Campus
    Jan 26 – Mar 20
    Thursday, Tuesday
    11:00 AM - 12:00 PM
    3024 - MLT Lab - Center for Health Sciences (CHS)
    Valerie Natzke
    		$211.29
    #02 Spring
    Open
    01/26/2026 –
    03/20/2026
    		In-Person Wausau Main Campus
    Jan 26 – Mar 20
    Thursday, Tuesday
    03:00 PM - 04:00 PM
    3024 - MLT Lab - Center for Health Sciences (CHS)
    Valerie Natzke
    		$211.29

    Basic Hematology 10513120

  • 3.00 credits
  • Clinical Laboratory Technician
  • $633.87

    • Covers the theory and principles of blood cell production and function and introduces the learner to basic practices and procedures in the hematology laboratory.

    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 –
    05/22/2026
    		In-Person Wausau Main Campus ZOOM
    Jan 26 – May 22
    Monday
    08:00 AM - 08:50 AM
    ZOOM
    Valerie Natzke
    Jan 26 – May 22
    Friday, Wednesday
    08:30 AM - 10:00 AM
    3024 - MLT Lab - Center for Health Sciences (CHS)
    Valerie Natzke
    		$633.87

    Blood Bank 10513109

  • 4.00 credits
  • Clinical Laboratory Technician
  • $845.16

    • Focuses on blood banking concepts and procedures including blood typing, compatibility testing, work ups for adverse reaction to transfusions, disease states and donor activities.

    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 –
    05/22/2026
    		In-Person Wausau Main Campus ZOOM
    Jan 26 – May 22
    Friday, Wednesday
    10:30 AM - 12:20 PM
    3024 - MLT Lab - Center for Health Sciences (CHS)
    Cory Sullivan
    Jan 26 – May 22
    Monday
    11:00 AM - 11:50 AM
    ZOOM
    Cory Sullivan
    		$845.16

    Basic Immunology Concepts 10513115

  • 2.00 credits
  • Clinical Laboratory Technician
  • $422.58

    • Provides an overview of the immune system including laboratory testing methods for diagnosis of immune system disorders, viral and bacterial infections.

    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 –
    03/20/2026
    		In-Person Wausau Main Campus ZOOM
    Jan 26 – Mar 20
    Wednesday
    01:30 PM - 02:50 PM
    3024 - MLT Lab - Center for Health Sciences (CHS)
    Cory Sullivan
    Jan 26 – Mar 20
    Monday
    09:30 AM - 10:20 AM
    ZOOM
    Cory Sullivan
    		$422.58

    Sanitation For Food Service Operations 10316100

  • 1.00 credits
  • Culinary Arts
  • $171.29

    • 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
    #01VC Spring
    Open
    01/26/2026 –
    05/20/2026
    		Online Flexible Due Dates Online
    Jan 26 – May 20
    -
    Online
    Brock Decker
    		$171.29

    Gourmet Foods 10316118

  • 3.00 credits
  • Culinary Arts
  • $723.87

    • 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
    		$723.87

    Protein Identification, Fabrication, And Usage 2 10316133

  • 3.00 credits
  • Culinary Arts
  • $723.87

    • 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
    		$723.87

    Soup & Stock Production 10316109

  • 2.00 credits
  • Culinary Arts
  • $482.58

    • 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
    		$482.58

    Clinical Experience 2 10513152

  • 4.00 credits
  • Clinical Laboratory Technician
  • $670.16

    • Practice the principles and procedures of laboratory medicine as an entry level Medical Laboratory Technician (MLT) in a clinical laboratory setting. Working alongside laboratory professionals, you will collect and process specimens, operate laboratory analyzers and instruments and report results in a Laboratory Information Systems.

    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 –
    04/16/2026
    		In-Person Wausau Off Campus
    Feb 16 – Apr 16
    Monday, Tuesday, Wednesday, Thursday
    08:00 AM - 04:30 PM
    Wausau Off Campus
    Cory Sullivan
    		$670.16

    Meat & Fish Essentials 10316110

  • 3.00 credits
  • Culinary Arts
  • $723.87

    • 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
    		$723.87

    Restaurant Operations 2 10316126

  • 2.00 credits
  • Culinary Arts
  • $337.58

    • 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
    		$337.58

    International Cuisine 10316125

  • 2.00 credits
  • Culinary Arts
  • $482.58

    • Explores various international cuisines in a professional foodservice setting. Learners will plan menus, prepare and produce the various cuisines and serve.

    1 Course Section
    1 Course Section
    Section Status Start/End Date Register By Instruction Mode Campus Meeting Information Cost
    #01 Spring
    Open
    03/23/2026 –
    05/19/2026
    		In-Person Wausau Main Campus
    Mar 23 – May 18
    Monday
    08:00 AM - 02:00 PM
    E112 - Culinary Lab Wausau - E Building
    Jonathan Reinke
    May 19
    Tuesday
    08:00 AM - 02:00 PM
    E112 - Culinary Lab Wausau - E Building
    Jonathan Reinke
    		$482.58

    Coagulation 10513121

  • 1.00 credits
  • Clinical Laboratory Technician
  • $211.29

    • 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.

    1 Course Section
    1 Course Section
    Section Status Start/End Date Register By Instruction Mode Campus Meeting Information Cost
    #01 Spring
    Open
    03/23/2026 –
    05/22/2026
    		In-Person Zoom Only ZOOM
    Mar 23 – May 22
    Monday
    09:30 AM - 10:20 AM
    ZOOM
    Valerie Natzke
    		$211.29

    Phlebotomy Clinical 10513147

  • 2.00 credits
  • Clinical Laboratory Technician
  • $337.58

    • 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 Spring
    Open
    03/23/2026 –
    05/22/2026
    		In-Person Wausau Off Campus
    Mar 23 – May 22
    Monday, Tuesday, Wednesday, Thursday, Friday
    08:00 AM - 04:30 PM
    Wausau Off Campus
    Valerie Natzke
    		$337.58

    Qa Lab Math 10513113

  • 1.00 credits
  • Clinical Laboratory Technician
  • $206.11

    • 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 Spring
    Open
    03/23/2026 –
    05/22/2026
    		In-Person Required Due Dates ZOOM
    Mar 23 – May 22
    Thursday
    10:00 AM - 11:00 AM
    ZOOM
    Valerie Natzke
    		$206.11

    Menu Planning, Management And Design 10316112

  • 1.00 credits
  • Culinary Arts
  • $171.29

    • 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
    		$171.29

    Clinical Experience 3 10513153

  • 2.00 credits
  • Clinical Laboratory Technician
  • $337.58

    • Practice the principles and procedures of laboratory medicine as an entry level Medical Laboratory Technician (MLT) in a clinical laboratory setting. Working alongside laboratory professionals, you will collect and process specimens, operate laboratory analyzers and instruments and report results in a Laboratory Information Systems.

    1 Course Section
    1 Course Section
    Section Status Start/End Date Register By Instruction Mode Campus Meeting Information Cost
    #01 Spring
    Open
    04/20/2026 –
    05/22/2026
    		In-Person Wausau Off Campus
    Apr 20 – May 22
    Monday, Tuesday, Wednesday, Thursday
    08:00 AM - 04:30 PM
    Wausau Off Campus
    Cory Sullivan
    		$337.58

    Culinary Skills Project 10316128

  • 1.00 credits
  • Culinary Arts
  • $241.29

    • 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
    Travis Teska
    		$241.29