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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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    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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    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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    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
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    EFDA Clinical 10508124

  • 2.00 credits
  • Dental

    • Expanded Functions Dental Auxiliary students apply skills developed in Preventative Procedures, Restorative Procedures and Prosthodontic Procedures in a clinical setting with patients under the direct supervision of a dentist.

    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 –
    03/20/2026
    		In-Person ZOOM Wausau Main Campus
    Jan 29
    Thursday
    05:30 PM - 08:30 PM
    1002 - Dental Classroom - Center for Health Sciences (CHS)
    Susan Pernsteiner
    Feb 5
    Thursday
    05:30 PM - 08:30 PM
    ZOOM
    Susan Pernsteiner
    Feb 12
    Thursday
    05:30 PM - 08:30 PM
    ZOOM
    Susan Pernsteiner
    Mar 19
    Thursday
    05:30 PM - 08:30 PM
    1002 - Dental Classroom - Center for Health Sciences (CHS)
    Susan Pernsteiner
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    Restaurant Sales And Promotion 10316120

  • 1.00 credits
  • Culinary Arts

    • 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
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    Nutrition 10316107

  • 2.00 credits
  • Culinary Arts

    • 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
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    Gourmet Foods 10316118

  • 3.00 credits
  • Culinary Arts

    • 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
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    Dental Hygiene Process 1 10508105

  • 4.00 credits
  • Dental

    • Introduces Dental Hygiene students to the basic technical/clinical skills required of practicing Dental Hygienists including use of basic dental equipment, examination of patients and procedures within the dental unit. Under the direct supervision of an instructor, students integrate hands-on skills with entry-level critical thinking and problem-solving skills. The course also reinforces the application of Dental Health Safety skills.

    1 Course Section
    1 Course Section
    Section Status Start/End Date Register By Instruction Mode Campus Meeting Information Cost
    #01DH Spring
    Open
    01/27/2026 –
    05/21/2026
    		In-Person
    Jan 27 – May 21
    Tuesday
    08:00 AM - 09:50 AM
    -
    Janis Ciskowski
    Jan 27 – May 21
    Thursday
    08:00 AM - 05:00 PM
    -
    Janis Ciskowski
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    Dental Materials 10508113

  • 2.00 credits
  • Dental

    • Prepares dental auxiliary students to handle and prepare dental materials such as liners, bases, cements, amalgam, resin restorative materials, gypsum products and impression materials. They also learn to take alginate impressions on manikins and clean removable appliances. This course is aligned to serve students in the Dental Hygienist Associate Degree and Dental Assistant Technical Diploma programs.

    3 Course Sections
    3 Course Sections
    Section Status Start/End Date Register By Instruction Mode Campus Meeting Information Cost
    #01DA Spring
    Open
    01/29/2026 –
    05/21/2026
    		In-Person Wausau Main Campus
    Jan 29 – May 21
    Thursday
    09:00 AM - 11:50 AM
    1031 - Dental Lab - Center for Health Sciences (CHS)
    Aleena Lepak
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    #02DH Spring
    Open
    01/29/2026 –
    05/21/2026
    		In-Person Wausau Main Campus
    Jan 29 – May 21
    Thursday
    09:00 AM - 11:50 AM
    1031 - Dental Lab - Center for Health Sciences (CHS)
    Aleena Lepak
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    #03DH Spring
    Open
    01/29/2026 –
    05/21/2026
    		In-Person Wausau Main Campus
    Jan 29 – May 21
    Thursday
    01:00 PM - 03:50 PM
    1031 - Dental Lab - Center for Health Sciences (CHS)
    Aleena Lepak
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    Dental & General Anatomy 31508304

  • 2.00 credits
  • Dental

    • Prepares dental assistant students to apply fundamentals of general and dental anatomy to informed decision-making and to professional communication with colleagues and patients.

    2 Course Sections
    2 Course Sections
    Section Status Start/End Date Register By Instruction Mode Campus Meeting Information Cost
    #01DA Spring
    Open
    01/29/2026 –
    05/21/2026
    		In-Person Wausau Main Campus
    Jan 29 – May 21
    Thursday
    01:00 PM - 04:50 PM
    1002 - Dental Classroom - Center for Health Sciences (CHS)
    Debra Koziel
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    #02 Spring
    Open
    01/29/2026 –
    05/21/2026
    		In-Person Wausau Main Campus
    Jan 29 – May 21
    Thursday
    01:00 PM - 04:50 PM
    1002 - Dental Classroom - Center for Health Sciences (CHS)
    Debra Koziel
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    Dental Anxiety And Pain Management 10508118

  • 2.00 credits
  • Dental

    • This course prepares the student dental hygienist to work within the scope of dental hygiene practice to manage anxiety and pain for dental patients. Students learn to prepare and administer local anesthesia and nitrous oxide safely. The course also addresses the recommendation of alternative pain control measures.

    2 Course Sections
    2 Course Sections
    Section Status Start/End Date Register By Instruction Mode Campus Meeting Information Cost
    #01DH Spring
    Open
    01/29/2026 –
    03/20/2026
    		In-Person Wausau Main Campus
    Jan 29 – Jan 30
    Thursday, Friday
    07:30 AM - 05:30 PM
    2005 - Classroom - Center for Health Sciences (CHS)
    Debra Koziel
    Feb 6 – Feb 27
    Friday
    07:30 AM - 05:00 PM
    1009 - Dental Lab - Center for Health Sciences (CHS)
    Debra Koziel
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    #02CC Spring
    Open
    01/29/2026 –
    03/20/2026
    		In-Person Colby Community College - Kansas
    Jan 29 – Mar 20
    Thursday, Friday
    07:30 AM - 05:30 PM
    Colby Community College - Kansas -
    Debra Koziel
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    Protein Identification, Fabrication, And Usage 2 10316133

  • 3.00 credits
  • Culinary Arts

    • 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
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    Soup & Stock Production 10316109

  • 2.00 credits
  • Culinary Arts

    • 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
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    EFDA Dental Procedures 10508121

  • 3.00 credits
  • Dental

    • Learn how to perform the placement and finishing of restorative materials after the dentist prepares a tooth for restoration. Includes the application of sealants and temporizations.

    1 Course Section
    1 Course Section
    Section Status Start/End Date Register By Instruction Mode Campus Meeting Information Cost
    #01 Spring
    Open
    02/20/2026 –
    04/17/2026
    		In-Person Wausau Main Campus
    Feb 20 – Apr 17
    Friday
    08:00 AM - 04:00 PM
    1002 - Dental Classroom - Center for Health Sciences (CHS)
    Susan Pernsteiner
    Feb 26 – Mar 12
    Thursday
    05:30 PM - 08:30 PM
    1002 - Dental Classroom - Center for Health Sciences (CHS)
    Susan Pernsteiner
    Mar 26 – Apr 16
    Thursday
    05:30 PM - 08:30 PM
    1002 - Dental Classroom - Center for Health Sciences (CHS)
    Susan Pernsteiner
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    Meat & Fish Essentials 10316110

  • 3.00 credits
  • Culinary Arts

    • 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
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    Restaurant Operations 2 10316126

  • 2.00 credits
  • Culinary Arts

    • 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
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    Menu Planning, Management And Design 10316112

  • 1.00 credits
  • Culinary Arts

    • 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
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    Culinary Skills Project 10316128

  • 1.00 credits
  • Culinary Arts

    • 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
    Brock Decker
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