Course Search | Northcentral Technical College

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

Section	Status	Start/End Date	Register By	Instruction Mode	Campus	Meeting Information	Cost
#01 Fall	Open	08/25/2025 – 10/03/2025	08/30/2025	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	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

Section	Status	Start/End Date	Register By	Instruction Mode	Campus	Meeting Information	Cost
#01 Fall	Open	08/26/2025 – 11/06/2025	08/30/2025	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

Servo Systems 1: Fundamentals Of Industrial Control Systems 10620161

1.00 credits

Electromechanical Technology

Applies the principles of industrial control systems. Students learn the fundamentals of operating various industrial control systems including open/closed loop servo-hydraulics and PID control systems.

1 Course Section

Section	Status	Start/End Date	Register By	Instruction Mode	Campus	Meeting Information	Cost
#01 Fall	Open	08/26/2025 – 09/18/2025	08/30/2025	In-Person	Wausau Main Campus	Aug 26 – Sep 18 Thursday, Tuesday 10:00 AM - 12:50 PM I104B - AME Lab - I Building Matt Jacobson Aug 26 – Sep 18 Thursday, Tuesday 10:00 AM - 12:50 PM H129 - Classroom - H Building Matt Jacobson	View Rates

Industry Workplace Safety 10620172

1.00 credits

Electromechanical Technology

Introduces General Industry Safety Practices and is intended to provide an entry level worker’s general awareness on recognizing and preventing hazards in a general industry setting. An OSHA 10 General Industry certification will be obtained with completion of the course. In addition, lab specific safety will be covered. OSHA has some very specific rules for receiving the certification card for OSHA 10. OSHA 10 Cards can only be issued to students in the face-to-face classes who attend every class. OSHA will not allow anyone taking this course in an online/flex format to receive a certification card. If you need the OSHA 10 card upon completion of this course, please be sure you are enrolled in the face-to-face section.

1 Course Section

Section	Status	Start/End Date	Register By	Instruction Mode	Campus	Meeting Information	Cost
#01 Fall	Open	08/26/2025 – 09/18/2025	08/30/2025	In-Person	Wausau Main Campus	Aug 26 – Sep 18 Thursday, Tuesday 01:00 PM - 03:50 PM I104B - AME Lab - I Building Bryan Schroder Aug 26 – Sep 18 Thursday, Tuesday 01:00 PM - 03:50 PM I110 - Classroom - I Building Bryan Schroder	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

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

Servo Systems 2: Motion Control Systems 10620162

1.00 credits

Electromechanical Technology

Introduces the principles of motion control. Multi-axis CNC machines are operated using G-Code programming and CAM software. Servo motors, stepper motors and feedback devices are studied using hands on lab activities.

1 Course Section

Section	Status	Start/End Date	Register By	Instruction Mode	Campus	Meeting Information	Cost
#01 Fall	Open	09/23/2025 – 10/16/2025	08/30/2025	In-Person	Wausau Main Campus	Sep 23 – Oct 16 Thursday, Tuesday 10:00 AM - 12:50 PM H129 - Classroom - H Building Matt Jacobson Sep 23 – Oct 16 Thursday, Tuesday 10:00 AM - 12:50 PM I104B - AME Lab - I Building Matt Jacobson	View Rates

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

Section	Status	Start/End Date	Register By	Instruction Mode	Campus	Meeting Information	Cost
#01 Fall	Open	10/06/2025 – 10/30/2025	08/30/2025	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

Mechanical Systems 1: Basic Machine Components 10620157

1.00 credits

Electromechanical Technology

Introduces how machines work and basic mechanical power transmission system components.

1 Course Section

Section	Status	Start/End Date	Register By	Instruction Mode	Campus	Meeting Information	Cost
#01 Fall	Open	10/21/2025 – 11/13/2025	10/25/2025	In-Person	Wausau Main Campus	Oct 21 – Nov 13 Thursday, Tuesday 10:00 AM - 12:50 PM I110 - Classroom - I Building Benjamin Effa Oct 21 – Nov 13 Thursday, Tuesday 10:00 AM - 12:50 PM I104B - AME Lab - I Building Benjamin Effa	View Rates

Electromechanical Troubleshooting 10620173

1.00 credits

Electromechanical Technology

Introduces troubleshooting methods that apply to basic motor control circuits, PLC applications, VFD applications & mechanical system applications. Troubleshooting methods are practiced using hands-on lab activities. Preventive & predictive maintenance techniques are also explored.

1 Course Section

Section	Status	Start/End Date	Register By	Instruction Mode	Campus	Meeting Information	Cost
#01 Fall	Open	10/21/2025 – 11/13/2025	10/25/2025	In-Person	Wausau Main Campus	Oct 21 – Nov 13 Thursday, Tuesday 10:00 AM - 12:50 PM I104A - AME Lab - I Building Matt Jacobson Oct 21 – Nov 13 Thursday, Tuesday 10:00 AM - 12:50 PM H129 - Classroom - H Building Matt Jacobson	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

Section	Status	Start/End Date	Register By	Instruction Mode	Campus	Meeting Information	Cost
#01 Fall	Open	11/03/2025 – 11/11/2025	10/25/2025	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	View Rates

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

Section	Status	Start/End Date	Register By	Instruction Mode	Campus	Meeting Information	Cost
#01 Fall	Open	11/10/2025 – 11/20/2025	10/25/2025	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	View Rates

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

Section	Status	Start/End Date	Register By	Instruction Mode	Campus	Meeting Information	Cost
#01 Fall	Open	11/12/2025 – 11/20/2025	10/25/2025	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

Mechanical Systems 2: Power Transmission Systems 10620158

1.00 credits

Electromechanical Technology

Incorporates the detailed study of mechanical power transmission system components. Included are gear, belt, chain and screw drive systems. Lab experiments include the selection, installation and maintenance of mechanical power transmission components and systems.

1 Course Section

Section	Status	Start/End Date	Register By	Instruction Mode	Campus	Meeting Information	Cost
#01 Fall	Open	11/18/2025 – 12/16/2025	10/25/2025	In-Person	Wausau Main Campus	Nov 18 – Dec 16 Thursday, Tuesday 10:00 AM - 12:50 PM I110 - Classroom - I Building Benjamin Effa Nov 18 – Dec 16 Thursday, Tuesday 10:00 AM - 12:50 PM I104B - AME Lab - I Building Benjamin Effa	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

Section	Status	Start/End Date	Register By	Instruction Mode	Campus	Meeting Information	Cost
#01 Fall	Open	11/24/2025 – 12/16/2025	10/25/2025	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

Section	Status	Start/End Date	Register By	Instruction Mode	Campus	Meeting Information	Cost
#01 Fall	Open	11/24/2025 – 12/04/2025	10/25/2025	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

Section	Status	Start/End Date	Register By	Instruction Mode	Campus	Meeting Information	Cost
#01 Fall	Open	12/08/2025 – 12/16/2025	10/25/2025	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