Displaying 1 - 23 of 23 No filters currently applied.

Architectural Design 2 10614103

  • 3.00 credits
  • Architectural Technology
  • $521.37

    • Examines topics including: sustainable, efficient and universal design practices, architectural styles and elements of design, private site/plot development, sketching application and 3D modeling/visualization, state building code and local zoning adherence, as well as advanced roof, stairway, joist and beam design/layout. Develops learners' ability to design and create construction drawings for a two-story residence including: plans, sections, elevation and visualization models (2D AutoCAD, SketchUp, and Chief Architect utilized).

    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 –
    05/20/2026
    		In-Person Wausau Main Campus
    Jan 26 – May 20
    Wednesday
    09:00 AM - 11:50 AM
    F212 - Classroom/Computer Lab - F Building
    Travis Severson
    Jan 26 – May 20
    Monday
    11:00 AM - 01:50 PM
    F212 - Classroom/Computer Lab - F Building
    Travis Severson
    		$521.37

    Construction Estimating 1 10614110

  • 3.00 credits
  • Architectural Technology
  • $521.37

    • Applies the quantity survey and quantity take-off methods of residential estimating through the interpretation of plans, specification of materials, material pricing and projection, use of checklists, estimating forms and Excel worksheets.

    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 –
    05/21/2026
    		In-Person Wausau Main Campus
    Jan 26 – May 21
    Thursday
    03:00 PM - 05:30 PM
    F202 - Computer Lab - F Building
    Thomas Grund
    Jan 26 – May 21
    Monday
    03:00 PM - 05:30 PM
    F212 - Classroom/Computer Lab - F Building
    Thomas Grund
    		$521.37

    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

    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

    Specifications And Commercial Project Management 10614190

  • 2.00 credits
  • Architectural Technology
  • $347.58

    • Strengthens learners’ knowledge and skills necessary to effectively coordinate managerial and technical aspects of commercial construction projects through commercial print reading, permitting, construction documentation, means and methods of commercial construction, and project supervision.  Upon graduation learners will possess skills in problem solving, critical thinking, and communication, as well as technical and conceptual application of commercial project administration, contracts, scheduling, finance, and safety.

    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 –
    05/19/2026
    		In-Person Wausau Main Campus
    Jan 27 – May 19
    Tuesday
    09:00 AM - 11:50 AM
    F211 - Classroom - F Building
    Barbara Burnette
    		$347.58

    Construction Estimating 2 10614112

  • 3.00 credits
  • Architectural Technology
  • $521.37

    • Strengthens the learners' understanding of the procedures employed in estimating construction materials and labor costs for new and remodeling construction systems pertaining to application, sizing, plan layout and code application. Learners analyze and interpret plans and specifications, explore the use of estimating tables, and develop material lists utilizing estimating software.

    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 –
    05/21/2026
    		In-Person Wausau Main Campus
    Jan 27 – May 21
    Thursday, Tuesday
    01:00 PM - 03:30 PM
    F212 - Classroom/Computer Lab - F Building
    Travis Severson
    		$521.37

    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

    Sketchup For Architectural Design 10614129

  • 2.00 credits
  • Architectural Technology
  • $347.58

    • Explores Trimble's SketchUp as a design and visualization tool. Develops learners' skills in creating realistic computer models that can be used to create full color renderings, animations, exported/imported AutoCAD files for construction drawings and Layout as a construction documentation tool.

    1 Course Section
    1 Course Section
    Section Status Start/End Date Register By Instruction Mode Campus Meeting Information Cost
    #01AYW Spring
    Open
    01/27/2026 –
    03/19/2026
    		Attend Your Way Online Available Wausau Main Campus
    Jan 27 – Mar 19
    Thursday, Tuesday
    08:30 AM - 11:50 AM
    F212 - Classroom/Computer Lab - F Building
    Travis Severson
    		$347.58

    Surveying For Architectural Design 10614132

  • 2.00 credits
  • Architectural Technology
  • $347.58

    • Introduces learners to the fundamentals of operation in optical and laser transits required for residential and small commercial design. Coverage of topics include types of surveying instruments and their use in measuring angles, difference of elevation, contour maps, building layout and development of plot plans. Format and content of legal descriptions of land parcels are also covered.

    1 Course Section
    1 Course Section
    Section Status Start/End Date Register By Instruction Mode Campus Meeting Information Cost
    #01 Spring
    Open
    01/28/2026 –
    05/20/2026
    		In-Person Wausau Main Campus
    Jan 28 – May 20
    Wednesday
    02:00 PM - 04:50 PM
    F211 - Classroom - F Building
    Michael Kowal
    		$347.58

    Architectural Design 4 10614108

  • 3.00 credits
  • Architectural Technology
  • $521.37

    • Introduces the learner to the creation of drawings and documents used to specify and build light commercial buildings. Topics covered include the commercial building code, cost estimating, the preparation of working drawings, specifications and other documents used to bid, construct and obtain plan approval for light commercial buildings.

    1 Course Section
    1 Course Section
    Section Status Start/End Date Register By Instruction Mode Campus Meeting Information Cost
    #01 Spring
    Open
    01/28/2026 –
    05/21/2026
    		In-Person Wausau Main Campus
    Jan 28 – May 21
    Wednesday
    09:00 AM - 11:50 AM
    F202 - Computer Lab - F Building
    James Stenze
    Jan 28 – May 21
    Thursday
    09:30 AM - 11:50 AM
    F202 - Computer Lab - F Building
    James Stenze
    		$521.37

    Revit Commercial For Architectural Design 10614189

  • 2.00 credits
  • Architectural Technology
  • $347.58

    • Strengthens the learners skill set in Building Information Modeling (BIM) by using the latest version of Autodesk's Revit. Learners enhance their BIM skills by developing light commercial construction documents through tutorials and exercises. Learners will also be introduced to family content creation and structural REVIT tools.

    1 Course Section
    1 Course Section
    Section Status Start/End Date Register By Instruction Mode Campus Meeting Information Cost
    #01AYW Spring
    Open
    01/28/2026 –
    05/20/2026
    		Attend Your Way Online Available Wausau Main Campus
    Jan 28 – May 20
    Wednesday
    01:00 PM - 03:50 PM
    F212 - Classroom/Computer Lab - F Building
    Travis Severson
    		$347.58

    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

    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

    Design & Presentation Techniques 1 10614119

  • 2.00 credits
  • Architectural Technology
  • $347.58

    • Explores the theory of design and its application in the world of architecture. Focuses learners’ skills of creating and thinking within the architectural field. Examines critical elements of design theory, sketching application, and space planning. Develops skills in visualization, modeling, presentation drawings, floor plans and exterior compositions. Prepares learners to be able to discuss projects in architectural terms with appropriate professional vocabulary.

    1 Course Section
    1 Course Section
    Section Status Start/End Date Register By Instruction Mode Campus Meeting Information Cost
    #01 Spring
    Open
    03/24/2026 –
    05/21/2026
    		In-Person Wausau Main Campus
    Mar 24 – May 21
    Thursday, Tuesday
    08:30 AM - 11:50 AM
    F212 - Classroom/Computer Lab - F Building
    Travis Severson
    		$347.58

    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
    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

    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