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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

    Food Safety & Sanitation Certification 47303476

  • 0.30 credits
  • Foods
  • $109.00

    • This state approved course prepares you for the National Restaurant Association Certification examination from the Department of Health and Social Services by providing managers and employees in the food-service industry the knowledge of food-safety procedures. By taking this state approved course and passing the certification examination, you will be eligible to apply for your Certified Food Manager License from the Department of Health and Social Services. The National Restaurant Association certification examination is the third night of the course. Textbook required from the NTC Bookstore.

    7 Course Sections
    7 Course Sections
    Section Status Start/End Date Register By Instruction Mode Campus Meeting Information Cost
    #PD008 Spring
    Open
    01/26/2026 –
    05/22/2026
    		Online Online
    Jan 26 – May 22
    -
    Online
    Rich Neumann
    		$109.00
    #PD009 Spring
    Open
    04/07/2026 –
    04/21/2026
    		In-Person Wausau Main Campus
    Apr 7 – Apr 21
    Tuesday
    08:30 AM - 12:30 PM
    A165 - WTPD Innovation Classroom A - A Building
    Rich Neumann
    Apr 21
    Tuesday
    08:30 AM - 12:30 PM
    A107 - IT Computer Lab - A Building
    Rich Neumann
    		$109.00
    #PD010 Spring
    Open
    04/07/2026 –
    04/21/2026
    		In-Person Antigo Campus
    Apr 7 – Apr 21
    Tuesday
    08:30 AM - 12:30 PM
    T105 - Classroom - Antigo Campus
    Rich Neumann
    		$109.00
    #PD011 Spring
    Open
    04/07/2026 –
    04/21/2026
    		In-Person Medford Campus
    Apr 7 – Apr 21
    Tuesday
    08:30 AM - 12:30 PM
    M116 - Classroom - Medford Campus
    Rich Neumann
    		$109.00
    #PD012 Spring
    Open
    04/07/2026 –
    04/21/2026
    		In-Person Phillips Campus
    Apr 7 – Apr 21
    Tuesday
    08:30 AM - 12:30 PM
    P131 - Classroom - Phillips Campus
    Rich Neumann
    		$109.00
    #PD013 Spring
    Open
    04/07/2026 –
    04/21/2026
    		In-Person Spencer Campus
    Apr 7 – Apr 21
    Tuesday
    08:30 AM - 12:30 PM
    S101 - Classroom - Spencer Campus
    Rich Neumann
    		$109.00
    #PD014 Spring
    Open
    04/07/2026 –
    04/21/2026
    		In-Person Wittenberg Campus
    Apr 7 – Apr 21
    Tuesday
    08:30 AM - 12:30 PM
    WITTENBERG - Wittenberg Classroom - Wittenberg Campus
    Rich Neumann
    		$109.00

    Food Safety Recertification Refresher 47303477

  • 0.10 credits
  • Foods
  • $99.00

    • This course prepares students to successfully complete the ServSafe Manager exam with 2 hours of instructor led exam prep and completion of the standardized exam. The course will cover key concepts, regulations, and certification requirements. Note: Due to frequent changes in food safety regulations that are included on the exam, it is strongly recommended that students take the full certification course to ensure successful completion of the exam and license renewal.

    6 Course Sections
    6 Course Sections
    Section Status Start/End Date Register By Instruction Mode Campus Meeting Information Cost
    #PD009 Spring
    Open
    04/21/2026
    		In-Person Wausau Main Campus
    Apr 21
    Tuesday
    08:30 AM - 12:30 PM
    A165 - WTPD Innovation Classroom A - A Building
    Rich Neumann
    		$99.00
    #PD010 Spring
    Open
    04/21/2026
    		In-Person Antigo Campus
    Apr 21
    Tuesday
    08:30 AM - 12:30 PM
    T105 - Classroom - Antigo Campus
    Rich Neumann
    		$99.00
    #PD011 Spring
    Open
    04/21/2026
    		In-Person Medford Campus
    Apr 21
    Tuesday
    08:30 AM - 12:30 PM
    M116 - Classroom - Medford Campus
    Rich Neumann
    		$99.00
    #PD012 Spring
    Open
    04/21/2026
    		In-Person Phillips Campus
    Apr 21
    Tuesday
    08:30 AM - 12:30 PM
    P131 - Classroom - Phillips Campus
    Rich Neumann
    		$99.00
    #PD013 Spring
    Open
    04/21/2026
    		In-Person Spencer Campus
    Apr 21
    Tuesday
    08:30 AM - 12:30 PM
    S101 - Classroom - Spencer Campus
    Rich Neumann
    		$99.00
    #PD014 Spring
    Open
    04/21/2026
    		In-Person Wittenberg Campus
    Apr 21
    Tuesday
    08:30 AM - 12:30 PM
    WITTENBERG - Wittenberg Classroom - Wittenberg Campus
    Rich Neumann
    		$99.00

    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

    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

    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

    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

    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