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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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    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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    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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    Business Finance 10102202

  • 3.00 credits
  • Business Administration

    • Analyze key financial principles and their applications in this comprehensive course. Students will explore foundational concepts such as the introduction to finance, corporate structure and governance, and economic foundations including money and interest rates. The course delves into the accrual accounting process, the preparation and interpretation of financial statements, and measures of financial health. Building on this, students will learn to apply the time value of money through single payment value calculations, equal multiple payments, and unequal multiple payment values, equipping them with essential financial analysis tools.

    2 Course Sections
    2 Course Sections
    Section Status Start/End Date Register By Instruction Mode Campus Meeting Information Cost
    #01VC Fall
    Waitlist
    08/25/2025 –
    12/15/2025
    		Online Flexible Due Dates Online
    Aug 25 – Dec 15
    -
    Online
    Kimberly Reed
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    #02VC Fall
    Open
    08/25/2025 –
    12/15/2025
    		Online Flexible Due Dates Online
    Aug 25 – Dec 15
    -
    Online
    Kimberly Reed
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    Business Analyst Fundamentals 10102320

  • 3.00 credits
  • Business Administration

    • Examines the skills, technologies, methodologies and strategies required to be successful as Business Analyst. Learners will analyze the role of a Business Analyst by exploring and practicing elicitation skills, collaboration techniques, defining stakeholders and project scope, gathering functional and nonfunctional requirements and researching the diverse methods to document and model process specifications. Additional topics to be included are understanding the various tasks, professional strategies, and facilitation methods used by a Business Analyst professional.

    1 Course Section
    1 Course Section
    Section Status Start/End Date Register By Instruction Mode Campus Meeting Information Cost
    #01VC Fall
    Open
    08/25/2025 –
    12/15/2025
    		Online Flexible Due Dates Online
    Aug 25 – Dec 15
    -
    Online
    Kimberly Reed
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    Business Law 1 10102160

  • 3.00 credits
  • Business Administration

    • Develop an understanding of business organizations, contracts, and sales contracts by reviewing relevant court cases. Emphasizes the importance, meaning, and value of law in everyday lives. Special emphasis is placed on contemporary legal problems that challenge today's society.

    2 Course Sections
    2 Course Sections
    Section Status Start/End Date Register By Instruction Mode Campus Meeting Information Cost
    #01VC Fall
    Waitlist
    08/25/2025 –
    12/15/2025
    		Online Flexible Due Dates Online
    Aug 25 – Dec 15
    -
    Online
    Jennifer Shymanski
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    #02VC Fall
    Open
    08/25/2025 –
    12/15/2025
    		Online Flexible Due Dates Online
    Aug 25 – Dec 15
    -
    Online
    Jennifer Shymanski
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    Business Requirements And Analysis 2 10102326

  • 2.00 credits
  • Business Administration

    • Explores the application of business analysis foundational and key concepts. Learners will be able to demonstrate competence in the following business analysis knowledge areas: Strategy Analysis, Requirements Analysis and Design Definition, and Solution Evaluation.  Learners will complete tasks and apply approved business analyst techniques to demonstrate competence. Topics Include: Analyze current state; define future state; assess risks; define change strategy; specific model requirements; verify and validate requirements; define requirements architecture, define design options, analyze potential value and recommend solution; measure solution performance; analyze performance measures; assess solution limitations; assess enterprise limitations; and recommend actions to increase solution value.

    1 Course Section
    1 Course Section
    Section Status Start/End Date Register By Instruction Mode Campus Meeting Information Cost
    #01VC Fall
    Open
    08/25/2025 –
    12/15/2025
    		Online Flexible Due Dates Online
    Aug 25 – Dec 15
    -
    Online
    Kimberly Reed
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    Business Management Career Preparation 10102206

  • 1.00 credits
  • Business Administration

    • Apply the skills required to succeed in the business job market. Learners will write business management-targeted resumes/cover letters, complete job applications, perform job searches, participate in mock interviews, self-market using social media, and network with business professionals. Additional topics include creating a targeted cover letter/resume and interview preparation.

    1 Course Section
    1 Course Section
    Section Status Start/End Date Register By Instruction Mode Campus Meeting Information Cost
    #01VC Fall
    Open
    08/25/2025 –
    12/15/2025
    		Online Flexible Due Dates Online
    Aug 25 – Dec 15
    -
    Online
    Kimberly Reed
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    Business Analytics 10102204

  • 3.00 credits
  • Business Administration

    • Examines basic foundations of business analytics. Learners will analyze data sets and uncover important information. Learners will determine relationships among variables, examine probability distributions; apply confidence interval estimation; perform hypothesis testing and regression analysis.

    1 Course Section
    1 Course Section
    Section Status Start/End Date Register By Instruction Mode Campus Meeting Information Cost
    #01VC Fall
    Open
    08/25/2025 –
    12/15/2025
    		Online Flexible Due Dates Online
    Aug 25 – Dec 15
    -
    Online
    Kimberly Reed
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    Introduction To Business 10102124

  • 3.00 credits
  • Business Administration

    • Introduces learners to the evolution of business and entrepreneurship. Learners analyze global, ethical and legal environments of business, explore the human side of business and examine the functional approach to information technology, marketing, human resource management, operations management and finance.

    3 Course Sections
    3 Course Sections
    Section Status Start/End Date Register By Instruction Mode Campus Meeting Information Cost
    #01VC Fall
    Waitlist
    08/25/2025 –
    12/15/2025
    		Online Flexible Due Dates Online
    Aug 25 – Dec 15
    -
    Online
    Brittany Venzke
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    #02VC Fall
    Open
    08/25/2025 –
    12/15/2025
    		Online Flexible Due Dates Online
    Aug 25 – Dec 15
    -
    Online
    Brittany Venzke
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    #04VC Fall
    Open
    10/20/2025 –
    12/15/2025
    		Online Flexible Due Dates Online
    Oct 20 – Dec 15
    -
    Online
    John Burgess
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    Business Management Capstone 10102203

  • 3.00 credits
  • Business Administration

    • Integrate and apply knowledge from academic studies through a comprehensive evaluation of core curriculum areas such as finance and accounting, economics, marketing, management, and human resources. This course provides an opportunity for students to synthesize their learning across various disciplines, equipping them with the skills needed to analyze and address real-world business challenges.

    1 Course Section
    1 Course Section
    Section Status Start/End Date Register By Instruction Mode Campus Meeting Information Cost
    #01VC Fall
    Open
    08/25/2025 –
    12/15/2025
    		Online Flexible Due Dates Online
    Aug 25 – Dec 15
    -
    Online
    Kimberly Reed
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    Foundations of Business Management 10102205

  • 1.00 credits
  • Business Administration

    • Introduces the learner to the various skills and tools necessary to be successful in the business management program. Learners will develop skills to assist with readiness for learning concepts in business, soft skills for employment readiness, and technological skills necessary for using various software.

    3 Course Sections
    3 Course Sections
    Section Status Start/End Date Register By Instruction Mode Campus Meeting Information Cost
    #01VC Fall
    Waitlist
    08/25/2025 –
    12/15/2025
    		Online Flexible Due Dates Online
    Aug 25 – Dec 15
    -
    Online
    Barbara Burnette
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    #02VC Fall
    Open
    08/25/2025 –
    12/15/2025
    		Online Flexible Due Dates Online
    Aug 25 – Dec 15
    -
    Online
    Barbara Burnette
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    #03VC Fall
    Open
    10/20/2025 –
    12/15/2025
    		Online Flexible Due Dates Online
    Oct 20 – Dec 15
    -
    Online
    Kimberly Reed
    		View Rates

    Introduction To International Business 10102201

  • 3.00 credits
  • Business Administration

    • Introduces the learner to cultural, political, legal, and economic forces and basic concepts of trade, tariffs, exchange rates, capital markets.  Learners will develop the fundamentals for establishing international business enterprises, including trade and investment theory.  Learners examine effects of government intervention and aid and the role of social and economic aid organizations such as the UN, EU, IMF and World Bank.

    2 Course Sections
    2 Course Sections
    Section Status Start/End Date Register By Instruction Mode Campus Meeting Information Cost
    #01VC Fall
    Open
    08/25/2025 –
    12/15/2025
    		Online Flexible Due Dates Online
    Aug 25 – Dec 15
    -
    Online
    Kimberly Reed
    		View Rates
    #02VC Fall
    Open
    08/25/2025 –
    12/15/2025
    		Online Flexible Due Dates Online
    Aug 25 – Dec 15
    -
    Online
    Kimberly Reed
    		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
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    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
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    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
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    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
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    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
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    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
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    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