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.
This Basic Motorcycle Rider course consists of classroom and range instruction designed for beginning riders and was developed by the Motorcycle Safety Foundation (MSF). The Basic Rider Course covers preparing to ride, turning, shifting and braking, street strategies, special situations, increasing riding skills, maintenance and insurance. Instructors are certified by the MSF and Wisconsin Department of Transportation (WisDOT). It is taught off-street, out of traffic, and motorcycles and helmets are provided. In addition there is a 5 hour ECourse that must be completed within 30 days prior to class(fees for ECourse are included in the overall class price).
This Basic Motorcycle Rider 2 course consists of classroom and range instruction designed for riders with their Wisconsin Motorcycle Instruction Permit who are either returning to riding or are seeking a refresher course to practice and/or seeking their motorcycle license or endorsement (already licensed or endorsed riders may also participate). Any person over the age of 16 may enroll in this course. The student must already possess basic riding skills such as starting out, stopping, and turning. Students must bring their own 2 wheel motorcycle which may be a manual or automatic. Students must provide proof of registration and insurance for the motorcycle they will be using. In addition there is a 4 hour ECourse that must be completed within 30 days prior to class(fees for ECourse are included in the overall class price) The in-person portion consists of eight range exercises, including a screening exercise to verify participants have sufficient skill to continue. This course may also be used to waive the road test when applying for the Wisconsin Motorcycle license, as long as the student also completes the E-Course.
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.
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.
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.
Experience in producing lunch meals through the use of grills, fryers, ovens and steamers. Service experience includes cafeteria line work and fast food delivery.
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.
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.
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.
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.
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.
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.
