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Get Your Business AI-Ready 47664130

  • 0.10 credits
  • Automation Systems Technology
  • $100.00

    • Designed for small business owners, general managers, and operations leads, this practical session empowers non-technical professionals to integrate AI tools that save time, reduce costs, and enhance customer service. Participants will receive a clear overview of accessible, budget-friendly AI solutions and learn to build a live AI agent tailored to customer support or back-office functions. With guided instruction on Microsoft Copilot and other plug-and-play platforms, attendees will leave with an operational AI tool, insights into immediate ROI, and the confidence to apply AI across daily business processes. Participants should bring a laptop, sample business documents or workflows, and access to their Microsoft or Google workspace.

    1 Course Section
    1 Course Section
    Section Status Start/End Date Register By Instruction Mode Campus Meeting Information Cost
    #PD001 Fall
    Open
    09/23/2025
    		In-Person Zoom Available Wausau Main Campus
    Sep 23
    Tuesday
    09:00 AM - 01:00 PM
    A165 - WTPD Innovation Classroom A - A Building
    WTPD Contracts
    		$100.00

    Scada Systems 1 10664106

  • 1.00 credits
  • Automation Systems Technology

    • Organize and develop FactoryTalk View Site Edition (SE) applications. This course provides opportunities for learners to organize and develop FactoryTalk View SE applications. During class, learners will have the opportunity to practice the skills used to create/build graphic displays. Learners will learn how to configure alarms and security, trend data, and test their application using FactoryTalk View SE Client. Learners will also work with RSLinx Enterprise communications software

    1 Course Section
    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
    		In-Person Wausau Main Campus
    Oct 21 – Nov 13
    Thursday, Tuesday
    12:30 PM - 03:20 PM
    H129 - Classroom - H Building
    Dustin Van De Weerd
    Oct 21 – Nov 13
    Thursday, Tuesday
    12:30 PM - 03:20 PM
    I104A - AME Lab - I Building
    Dustin Van De Weerd
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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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    Activate AI in Your Startup 47664129

  • 0.10 credits
  • Automation Systems Technology
  • $100.00

    • This hands-on workshop equips early-stage founders, technical cofounders, and product leads with the knowledge and tools to strategically integrate AI into their startups from day one. Participants will explore AI frameworks and startup-specific tools, collaborate with peers, and build a functional AI agent tailored to a core business function. The course includes expert support, a live demo, and practical takeaways such as an AI implementation roadmap and a compliance and policy checklist to guide responsible, scalable adoption.

    1 Course Section
    1 Course Section
    Section Status Start/End Date Register By Instruction Mode Campus Meeting Information Cost
    #PD002 Fall
    Open
    11/11/2025
    		In-Person Zoom Available Wausau Main Campus
    Nov 11
    Tuesday
    09:00 AM - 01:00 PM
    A166 - WTPD Innovation Classroom B - A Building
    WTPD Contracts
    		$100.00

    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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    Designing A Solution In A Smart Factory 10664114

  • 1.00 credits
  • Automation Systems Technology

    • Provides the learner the skills necessary to engineer and design a product manufacturing solution using SMART manufacturing equipment, concepts & simulation.

    1 Course Section
    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
    		In-Person Wausau Main Campus
    Nov 18 – Dec 16
    Thursday, Tuesday
    08:30 AM - 11:20 AM
    H146A - Mechatronics Project Lab - H Building
    Dustin Van De Weerd
    Nov 18 – Dec 16
    Thursday, Tuesday
    08:30 AM - 11:20 AM
    H129 - Classroom - H Building
    Dustin Van De Weerd
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    Scada Systems 2 10664111

  • 1.00 credits
  • Automation Systems Technology

    • Continuation of SCADA Systems 1, learners will organize and develop FactoryTalk View Site Edition (SE) network/server-based application. Learners will have the opportunity to practice the skills needed to create/build detailed graphic displays, trend charts and data logs. Learners will learn how to configure alarms and set up system security, build data logs, and test their application using FactoryTalk View SE Network Distributed Application.

    1 Course Section
    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
    		In-Person Wausau Main Campus
    Nov 18 – Dec 16
    Thursday, Tuesday
    12:30 PM - 03:20 PM
    I104B - AME Lab - I Building
    Dustin Van De Weerd
    Nov 18 – Dec 16
    Thursday, Tuesday
    12:30 PM - 03:20 PM
    H129 - Classroom - H Building
    Dustin Van De Weerd
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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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    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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    Garde-Manger / Decorative Foods 10316108

  • 2.00 credits
  • Culinary Arts

    • Experience in sanitation, quality standards and methods of food storage. Learners will advance their knife skills as they cut, chop, carve and dice. Additionally, learners will be preparing and presenting cold foods such as soups, meats, cheeses and produce.

    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 –
    03/16/2026
    		In-Person Wausau Main Campus
    Jan 26 – Mar 16
    Monday
    08:00 AM - 02:00 PM
    E112 - Culinary Lab Wausau - E Building
    Jonathan Reinke
    Feb 24
    Tuesday
    08:00 AM - 02:00 PM
    E112 - Culinary Lab Wausau - E Building
    Jonathan Reinke
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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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    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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    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
    		View Rates

    International Cuisine 10316125

  • 2.00 credits
  • Culinary Arts

    • 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
    		View Rates

    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
    		View Rates

    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
    		View Rates