Course Search | Northcentral Technical College

College Mathematics 10804107

3.00 credits

Mathematics

$598.81

This course is designed to review and develop fundamental concepts of mathematics in the areas of algebra, geometry, trigonometry, measurement and data. Algebra topics emphasize simplifying algebraic expressions, solving linear equations and inequalities with one variable, solving proportions and percent applications. Geometry and trigonometry topics include; finding areas and volumes of geometric figures, applying similar and congruent triangles, applying Pythagorean Theorem, and solving right triangles using trigonometric ratios. Measurement topics emphasize the application of measurement concepts and conversion techniques within and between U.S. customary and metric system to solve problems. Data topics emphasize data organization and summarization skills, including: frequency distributions, central tendency, relative position and measures of dispersion. Special emphasis is placed on problem solving, critical thinking and logical reasoning, making connections, and using calculators.

7 Course Sections

Section	Status	Start/End Date	Register By	Instruction Mode	Campus	Meeting Information	Cost
#01 Spring	Open	01/05/2026 – 01/23/2026	01/06/2026	Online Required Due Dates	Online	Jan 5 – Jan 23 - Online Amy Pippenger	$598.81
#03 Spring	Open	01/26/2026 – 03/20/2026	01/31/2026	In-Person	Wausau Main Campus	Jan 26 – Mar 20 Friday 09:00 AM - 11:50 AM A208 - Classroom - A Building Amy Pippenger	$598.81
#05VC Spring	Open	01/26/2026 – 05/20/2026	01/31/2026	Online Flexible Due Dates	Online	Jan 26 – May 20 - Online Amy Pippenger	$598.81
#06VC Spring	Open	01/26/2026 – 05/20/2026	01/31/2026	Online Flexible Due Dates	Online	Jan 26 – May 20 - Online Amy Pippenger	$598.81
#02 Spring	Open	01/28/2026 – 05/20/2026	01/31/2026	In-Person	Wausau Main Campus	Jan 28 – May 20 Wednesday 09:00 AM - 11:50 AM A211 - Classroom - A Building	$598.81
#04AYW Spring	Open	03/23/2026 – 05/22/2026	03/28/2026	Attend Your Way Online Available	Wausau Main Campus	Mar 23 – May 22 Wednesday 06:00 PM - 08:50 PM A223 - Classroom - A Building Amy Pippenger	$598.81
#07VC Spring	Open	03/23/2026 – 05/20/2026	03/28/2026	Online Flexible Due Dates	Online	Mar 23 – May 20 - Online Amy Pippenger	$598.81

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

Section	Status	Start/End Date	Register By	Instruction Mode	Campus	Meeting Information	Cost
#01 Spring	Open	01/26/2026 – 05/22/2026	01/31/2026	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

Section	Status	Start/End Date	Register By	Instruction Mode	Campus	Meeting Information	Cost
#01 Spring	Open	01/26/2026 – 05/22/2026	01/31/2026	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

Section	Status	Start/End Date	Register By	Instruction Mode	Campus	Meeting Information	Cost
#01 Spring	Open	01/26/2026 – 03/26/2026	01/31/2026	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

Section	Status	Start/End Date	Register By	Instruction Mode	Campus	Meeting Information	Cost
#01 Spring	Open	01/26/2026 – 02/12/2026	01/31/2026	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

Section	Status	Start/End Date	Register By	Instruction Mode	Campus	Meeting Information	Cost
#01 Spring	Open	01/26/2026 – 03/16/2026	01/31/2026	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

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

Section	Status	Start/End Date	Register By	Instruction Mode	Campus	Meeting Information	Cost
#01VC Spring	Open	01/26/2026 – 05/20/2026	01/31/2026	Online Flexible Due Dates	Online	Jan 26 – May 20 - Online Brock Decker	$171.29

Introductory Statistics 10804189

3.00 credits

Mathematics

$609.36

Students taking Introductory Statistics display data with graphs, describe distributions with numbers, perform correlation and regression analyses and design experiments. They use probability and distributions to make predictions, estimate parameters and test hypotheses. They draw inferences about relationships including ANOVA. Keywords: Stats, Intro to Stats, Data

2 Course Sections

Section	Status	Start/End Date	Register By	Instruction Mode	Campus	Meeting Information	Cost
#01VC Spring	Open	01/26/2026 – 05/20/2026	01/31/2026	Online Flexible Due Dates	Online	Jan 26 – May 20 - Online May Shaw	$609.36
#02VC Spring	Open	01/26/2026 – 05/20/2026	01/31/2026	Online Flexible Due Dates	Online	Jan 26 – May 20 - Online May Shaw	$609.36

Quantitative Reasoning 10804135

3.00 credits

Mathematics

$598.81

This course is intended to develop analytic reasoning and the ability to solve quantitative problems. Topics to be covered may include: construction & interpretation of graphs; descriptive statistics; geometry & spatial visualizations; math of finance; functions and modeling; probability; and logic. Appropriate use of units and dimensions, estimates, mathematical notation, and available technology will be emphasized throughout the course.

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	01/31/2026	Online Flexible Due Dates	Online	Jan 26 – May 20 - Online May Shaw	$598.81

Math & Logic 10804133

3.00 credits

Mathematics

$598.81

Students will apply problem solving techniques from discrete mathematics. Topics include symbolic logic, sets, algebra and base number systems.

2 Course Sections

Section	Status	Start/End Date	Register By	Instruction Mode	Campus	Meeting Information	Cost
#01VC Spring	Open	01/26/2026 – 05/20/2026	01/31/2026	Online Flexible Due Dates	Online	Jan 26 – May 20 - Online May Shaw	$598.81
#02VC Spring	Open	01/26/2026 – 05/20/2026	01/31/2026	Online Flexible Due Dates	Online	Jan 26 – May 20 - Online May Shaw	$598.81

Math With Business Applications 10804123

3.00 credits

Mathematics

$598.81

This course integrates algebraic concepts, proportions, percents, simple interest, compound interest, annuities, and basic statistics with business/consumer scenarios. It also applies math concepts to the purchasing/buying and selling processes.

3 Course Sections

Section	Status	Start/End Date	Register By	Instruction Mode	Campus	Meeting Information	Cost
#01VC Spring	Open	01/26/2026 – 05/20/2026	01/31/2026	Online Flexible Due Dates	Online	Jan 26 – May 20 - Online May Shaw	$598.81
#02VC Spring	Open	01/26/2026 – 05/20/2026	01/31/2026	Online Flexible Due Dates	Online	Jan 26 – May 20 - Online Mary LeBrun	$598.81
#03VC Spring	Open	03/23/2026 – 05/20/2026	03/28/2026	Online Flexible Due Dates	Online	Mar 23 – May 20 - Online May Shaw	$598.81

Trigonometry W/Apps 10804196

3.00 credits

Mathematics

$598.81

Topics include the unit circle, trigonometric functions, graphs, identities, equations, inverse functions, solutions of triangles, complex numbers, polar coordinates, and vectors.

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	01/31/2026	Online Flexible Due Dates	Online	Jan 26 – May 20 - Online Amy Pippenger	$598.81

College Algebra W/Apps 10804195

3.00 credits

Mathematics

$598.81

This course covers skills needed for success in Calculus and many application areas at the baccalaureate level. Topics include the real and complex number systems, polynomials, exponents, radicals, solving equations and inequalities, relations and functions, systems of equations and inequalities, graphing, and conic sections.

2 Course Sections

Section	Status	Start/End Date	Register By	Instruction Mode	Campus	Meeting Information	Cost
#01VC Spring	Open	01/26/2026 – 05/20/2026	01/31/2026	Online Flexible Due Dates	Online	Jan 26 – May 20 - Online May Shaw	$598.81
#02VC Spring	Open	01/26/2026 – 05/20/2026	01/31/2026	Online Flexible Due Dates	Online	Jan 26 – May 20 - Online Amy Pippenger	$598.81

Calculus 1 10804198

4.00 credits

Mathematics

$765.10

Introduction to differential and integral calculus and plane analytic geometry; Limits, derivatives, and graphs of algebraic, trigonometric, exponential, and logarithmic functions; antiderivatives, the definite integral, and the fundamental theorem of calculus, with applications.

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	01/31/2026	Online Flexible Due Dates	Online	Jan 26 – May 20 - Online Amy Pippenger	$765.10

Calculus 2 10804199

4.00 credits

Mathematics

$670.16

Develop an understanding of various techniques for evaluating definite and indefinite integrals. Apply integration to solve problems involving area, volume, work and force, moments and center of mass. Explore improper integrals, sequences and series, power series, and Taylor’s formula.

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	01/31/2026	Online Flexible Due Dates	Online	Jan 26 – May 20 - Online Amy Pippenger	$670.16

Intermediate Algebra W/Apps 10804118

4.00 credits

Mathematics

$765.10

This course offers algebra content with applications and an introduction to functions and complex numbers. Content builds upon the arithmetic of real numbers by using variable equations to solve problems. Topics include graphing and finding algebraic solutions for linear equations and inequalities, quadratic, exponential, polynomial, radical, and rational equations.

2 Course Sections

Section	Status	Start/End Date	Register By	Instruction Mode	Campus	Meeting Information	Cost
#02VC Spring	Open	01/26/2026 – 05/20/2026	01/31/2026	Online Flexible Due Dates	Online	Jan 26 – May 20 - Online May Shaw	$765.10
#01 Spring	Open	01/27/2026 – 05/21/2026	01/31/2026	In-Person	Wausau Main Campus	Jan 27 – May 21 Thursday, Tuesday 08:00 AM - 09:50 AM A223 - Classroom - A Building May Shaw	$765.10

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

Section	Status	Start/End Date	Register By	Instruction Mode	Campus	Meeting Information	Cost
#01 Spring	Open	01/27/2026 – 03/12/2026	01/31/2026	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

Section	Status	Start/End Date	Register By	Instruction Mode	Campus	Meeting Information	Cost
#01 Spring	Open	01/30/2026 – 05/15/2026	01/31/2026	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

Section	Status	Start/End Date	Register By	Instruction Mode	Campus	Meeting Information	Cost
#01 Spring	Open	02/16/2026 – 03/12/2026	01/31/2026	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

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

Section	Status	Start/End Date	Register By	Instruction Mode	Campus	Meeting Information	Cost
#01 Spring	Open	03/16/2026 – 04/23/2026	01/31/2026	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

Section	Status	Start/End Date	Register By	Instruction Mode	Campus	Meeting Information	Cost
#01 Spring	Open	03/17/2026 – 05/14/2026	01/31/2026	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

Section	Status	Start/End Date	Register By	Instruction Mode	Campus	Meeting Information	Cost
#01 Spring	Open	03/23/2026 – 05/19/2026	03/28/2026	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

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

Section	Status	Start/End Date	Register By	Instruction Mode	Campus	Meeting Information	Cost
#01 Spring	Open	04/06/2026 – 04/30/2026	03/28/2026	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

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

Section	Status	Start/End Date	Register By	Instruction Mode	Campus	Meeting Information	Cost
#01 Spring	Open	05/04/2026 – 05/14/2026	03/28/2026	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	$241.29