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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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    Technical Reporting 10801197

  • 3.00 credits
  • Communications

    • Prepare and present written, oral, and visual communication products, including but not limited to instructions, proposals, informal and formal reports. Produce clear, usable communication by incorporating information design principles, arranging content to satisfy diverse audience needs, and presenting visuals for various contexts. Designed to develop collaborative communication practices, information literacy skills, and ethically responsible professional communication strategies.

    1 Course Section
    1 Course Section
    Section Status Start/End Date Register By Instruction Mode Campus Meeting Information Cost
    #01 Fall
    Waitlist
    08/25/2025 –
    12/17/2025
    		Online Required Due Dates Online
    Aug 25 – Dec 17
    -
    Online
    Patricia Smith
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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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    Intro To Mass Communication 10801141

  • 3.00 credits
  • Communications

    • Explores communication in media and media literacy by providing insight into the important issues that confront students as consumers and purveyors of mass media within the workforce and in society. The mass media revolution, including media technologies, the evolution of media content and platforms, including new media, the impact of media communications on business and society as a whole, media bias, and media law and ethics from the basis of the course. Keywords: Mass Comm, Intro to Mass, Intro to Comm

    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
    		Online Required Due Dates Online
    Aug 25 – Dec 17
    -
    Online
    Paul Svetlik
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    Children's Literature 10801233

  • 3.00 credits
  • Communications

    • Introduces learners to the forms, functions, and merits of children’s literature through the evaluation of both classic and contemporary texts. Learners will read works for a variety of age levels and undertake a variety of learning activities and projects to explore historical and cultural contexts for, and influences upon, children’s literature; gain an understanding of the various genres; and, develop an appreciation of the impact of art and illustration as storytelling tools.

    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
    		Online Required Due Dates Online
    Aug 25 – Dec 17
    -
    Online
    Patricia Smith
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    English Composition 2 10801155

  • 3.00 credits
  • Communications

    • Analyzing and applying argumentation strategies are the primary skills developed in English Composition 2. Learners will conduct reading and writing synthesis techniques to strengthen high-level research, critical thinking and composition skills. Learners will use credible primary and secondary sources to write arguments using an appropriate format based on the audience and the writing task’s purpose. Keywords: English 2, Comp 2, English Comp 2

    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
    		Online Required Due Dates Online
    Aug 25 – Dec 17
    -
    Online
    Catherine Houser
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    Oral/interpersonal Communication 10801196

  • 3.00 credits
  • Communications

    • Focuses on developing effective listening techniques and verbal and nonverbal communication skills through oral presentation, group activity, and other projects. The study of self, conflict, and cultural contexts will be explored, as well as their impact on communication.  Keywords: Oral, Oral Comm, Comm, Speech

    8 Course Sections
    8 Course Sections
    Section Status Start/End Date Register By Instruction Mode Campus Meeting Information Cost
    #01 Fall
    Open
    08/25/2025 –
    10/17/2025
    		In-Person Wausau Main Campus
    Aug 25 – Oct 17
    Tuesday
    03:00 PM - 05:50 PM
    A223 - Classroom - A Building
    Wayne Gagnon
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    #03 Fall
    Waitlist
    08/25/2025 –
    12/17/2025
    		Online Required Due Dates Online
    Aug 25 – Dec 17
    -
    Online
    Becky Hoffman
    		View Rates
    #04 Fall
    Waitlist
    08/25/2025 –
    12/17/2025
    		Online Required Due Dates Online
    Aug 25 – Dec 17
    -
    Online
    Becky Hoffman
    		View Rates
    #05 Fall
    Waitlist
    08/25/2025 –
    12/17/2025
    		Online Required Due Dates Online
    Aug 25 – Dec 17
    -
    Online
    Becky Hoffman
    		View Rates
    #06 Fall
    Open
    08/25/2025 –
    12/17/2025
    		Online Required Due Dates Online
    Aug 25 – Dec 17
    -
    Online
    Jody Apfelbeck
    		View Rates
    #07 Fall
    Waitlist
    08/25/2025 –
    12/17/2025
    		Online Required Due Dates Online
    Aug 25 – Dec 17
    -
    Online
    Angela Hansen
    		View Rates
    #02 Fall
    Open
    08/27/2025 –
    12/17/2025
    		In-Person Wausau Main Campus
    Aug 27 – Dec 17
    Wednesday
    09:00 AM - 11:50 AM
    A223 - Classroom - A Building
    Becky Hoffman
    		View Rates
    #10 Fall
    Open
    10/20/2025 –
    12/17/2025
    		Online Required Due Dates Online
    Oct 20 – Dec 17
    -
    Online
    Becky Hoffman
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    Speech 10801198

  • 3.00 credits
  • Communications

    • Explores the fundamentals of effective oral presentation to small and large groups. Topic selection, audience analysis, methods of organization, research, supporting evidence, delivery techniques, active listening, and other essential elements of speaking successfully, form the basis of the course. Includes informative, persuasive, and occasion speech presentations. Audience requirements to be determined by individual colleges.

    3 Course Sections
    3 Course Sections
    Section Status Start/End Date Register By Instruction Mode Campus Meeting Information Cost
    #01 Fall
    Open
    08/25/2025 –
    12/15/2025
    		In-Person Wausau Main Campus
    Aug 25 – Dec 15
    Monday
    12:00 PM - 02:50 PM
    A223 - Classroom - A Building
    Becky Hoffman
    		View Rates
    #02 Fall
    Waitlist
    08/25/2025 –
    12/17/2025
    		Online Required Due Dates Online
    Aug 25 – Dec 17
    -
    Online
    Becky Hoffman
    		View Rates
    #03 Fall
    Open
    10/20/2025 –
    12/17/2025
    		Online Required Due Dates Online
    Oct 20 – Dec 17
    -
    Online
    Jody Apfelbeck
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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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    Written Communication 10801195

  • 3.00 credits
  • Communications

    • Develops writing skills which include prewriting, drafting, revising and editing. A variety of writing assignments are designed to help the learner analyze audience and purpose, research and organize ideas and format and design documents based on subject matter and content. Also develops critical reading and thinking skills through the analysis of a variety of written documents. Keywords: Written Comm, Comm, Writing

    9 Course Sections
    9 Course Sections
    Section Status Start/End Date Register By Instruction Mode Campus Meeting Information Cost
    #01 Fall
    Open
    08/25/2025 –
    10/15/2025
    		In-Person Wausau Main Campus
    Aug 25 – Oct 15
    Monday, Wednesday
    12:00 PM - 02:50 PM
    A211 - Classroom - A Building
    Jean Bovee
    		View Rates
    #04 Fall
    Waitlist
    08/25/2025 –
    12/17/2025
    		Online Required Due Dates Online
    Aug 25 – Dec 17
    -
    Online
    Anne Pawlak
    		View Rates
    #05 Fall
    Open
    08/25/2025 –
    12/17/2025
    		Online Required Due Dates Online
    Aug 25 – Dec 17
    -
    Online
    Jacki Knoblock
    		View Rates
    #06 Fall
    Waitlist
    08/25/2025 –
    12/17/2025
    		Online Required Due Dates Online
    Aug 25 – Dec 17
    -
    Online
    Patricia Smith
    		View Rates
    #07 Fall
    Open
    08/25/2025 –
    12/17/2025
    		Online Required Due Dates Online
    Aug 25 – Dec 17
    -
    Online
    Patricia Smith
    		View Rates
    #08 Fall
    Waitlist
    08/25/2025 –
    12/17/2025
    		Online Required Due Dates Online
    Aug 25 – Dec 17
    -
    Online
    Jacki Knoblock
    		View Rates
    #12AYW Fall
    Open
    08/25/2025 –
    12/17/2025
    		Attend Your Way Online Available Wausau Main Campus
    Aug 25 – Dec 17
    Tuesday
    11:00 AM - 01:50 PM
    A235 - Computer Lab - A Building
    Wayne Gagnon
    		View Rates
    #03AYW Fall
    Open
    10/20/2025 –
    12/17/2025
    		Attend Your Way Online Available Wausau Main Campus
    Oct 20 – Dec 17
    Friday
    12:00 PM - 02:50 PM
    A232 - Computer Lab - A Building
    Jean Bovee
    		View Rates
    #10 Fall
    Open
    10/20/2025 –
    12/17/2025
    		Online Required Due Dates Online
    Oct 20 – Dec 17
    -
    Online
    Anne Pawlak
    		View Rates

    English Composition 1 10801136

  • 3.00 credits
  • Communications

    • Learners develop and apply skills in all aspects of the writing process. Through a variety of learning activities and written documents, learners employ rhetorical strategies, plan, organize and revise content, apply critical reading strategies, locate and evaluate information, integrate and document sources, and apply standardized English language conventions.Keywords:English Comp, Comp 1, E Com, English 1, English

    4 Course Sections
    4 Course Sections
    Section Status Start/End Date Register By Instruction Mode Campus Meeting Information Cost
    #02 Fall
    Waitlist
    08/25/2025 –
    12/17/2025
    		Online Required Due Dates Online
    Aug 25 – Dec 17
    -
    Online
    Patricia Smith
    		View Rates
    #03 Fall
    Open
    08/25/2025 –
    12/17/2025
    		Online Required Due Dates Online
    Aug 25 – Dec 17
    -
    Online
    Patricia Smith
    		View Rates
    #01 Fall
    Open
    08/27/2025 –
    12/17/2025
    		In-Person Wausau Main Campus
    Aug 27 – Dec 17
    Wednesday
    01:00 PM - 03:50 PM
    A236 - Computer Lab - A Building
    Patricia Smith
    		View Rates
    #04 Fall
    Open
    10/20/2025 –
    12/17/2025
    		Online Required Due Dates Online
    Oct 20 – Dec 17
    -
    Online
    Patricia Smith
    		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
    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
    		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
    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
    		View Rates

    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
    		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

    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

    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

    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