Displaying 1 - 19 of 19 No filters currently applied.

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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    Elements In Hair Design 31502106

  • 2.00 credits
  • Barber/Cosmetology

    • Develop skills in wet hairstyling to include: finger waves, pin curls, and roller sets. Develop dry hairstyling skills. Apply techniques and implement safety in thermal hairstyling skills to include: thermal curling and thermal straightening. Explore special occasion styling techniques and the implements used.

    1 Course Section
    1 Course Section
    Section Status Start/End Date Register By Instruction Mode Campus Meeting Information Cost
    #01 Fall
    Waitlist
    08/25/2025 –
    10/13/2025
    		In-Person Wausau Main Campus
    Aug 25 – Oct 13
    Monday
    08:00 AM - 12:30 PM
    F116 - Salon Classroom/Lab - F Building
    Kayla Ackerman
    Sep 5
    Friday
    08:00 AM - 12:30 PM
    F116 - Salon Classroom/Lab - F Building
    Kayla Ackerman
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    Haircutting 1 31502120

  • 4.00 credits
  • Barber/Cosmetology

    • Examine areas of the head and how to design haircuts and styles on different head shapes. Understanding haircutting essentials that include form and techniques will help the learner to develop a plan to execute the desired haircut. Perform haircuts that include shears, clipper cutting, shear over comb, and finishing techniques such as point cutting, texturizing, and blending. Apply and demonstrate steam towels with all haircuts. Safety and infection control will be practiced throughout this course.

    1 Course Section
    1 Course Section
    Section Status Start/End Date Register By Instruction Mode Campus Meeting Information Cost
    #01 Fall
    Waitlist
    08/25/2025 –
    10/14/2025
    		In-Person Wausau Main Campus
    Aug 25 – Oct 13
    Monday
    01:00 PM - 03:30 PM
    F116 - Salon Classroom/Lab - F Building
    Autumn Laabs
    Aug 26 – Oct 14
    Tuesday
    12:30 PM - 03:00 PM
    F116 - Salon Classroom/Lab - F Building
    Autumn Laabs
    Aug 26 – Oct 14
    Tuesday
    08:00 AM - 12:00 PM
    F116 - Salon Classroom/Lab - F Building
    Autumn Laabs
    Sep 5
    Friday
    01:00 PM - 03:30 PM
    F116 - Salon Classroom/Lab - F Building
    Autumn Laabs
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    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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    Chemical Services 1 31502122

  • 4.00 credits
  • Barber/Cosmetology

    • Examine the structure of the hair and the basics of chemistry in the cosmetology field. Examine the chemicals used and the effects that they have on the hair during the permanent wave application, chemical relaxing, straightening, and curl reformation services. Learners will practice and demonstrate the chemical procedures with safety and sanitation protocols.

    1 Course Section
    1 Course Section
    Section Status Start/End Date Register By Instruction Mode Campus Meeting Information Cost
    #02 Fall
    Waitlist
    08/27/2025 –
    10/16/2025
    		In-Person Wausau Main Campus
    Aug 27 – Oct 16
    Wednesday
    08:00 AM - 12:00 PM
    F116 - Salon Classroom/Lab - F Building
    Kayla Ackerman
    Aug 27 – Oct 16
    Wednesday
    12:30 PM - 03:00 PM
    F116 - Salon Classroom/Lab - F Building
    Kayla Ackerman
    Aug 27 – Oct 16
    Thursday
    08:00 AM - 10:30 AM
    F116 - Salon Classroom/Lab - F Building
    Kayla Ackerman
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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
    		View Rates

    Haircutting 2 31502101

  • 4.00 credits
  • Barber/Cosmetology

    • Perform short haircuts that include clipper cutting, shear over comb and finishing techniques such as point cutting, texturizing and blending. Consultation and special grooming techniques such as facial waxing, and grooming of eyebrows will also be practiced. Safety and infection control will be practiced throughout the course.

    1 Course Section
    1 Course Section
    Section Status Start/End Date Register By Instruction Mode Campus Meeting Information Cost
    #01 Fall
    Waitlist
    10/20/2025 –
    12/09/2025
    		In-Person Wausau Main Campus
    Oct 20 – Dec 9
    Monday
    08:00 AM - 10:30 AM
    F116 - Salon Classroom/Lab - F Building
    Autumn Laabs
    Oct 20 – Dec 9
    Tuesday
    08:00 AM - 12:00 PM
    F116 - Salon Classroom/Lab - F Building
    Autumn Laabs
    Oct 20 – Dec 9
    Tuesday
    12:30 PM - 03:00 PM
    F116 - Salon Classroom/Lab - F Building
    Autumn Laabs
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    Salon Principles And Services 31502104

  • 2.00 credits
  • Barber/Cosmetology

    • Examine how personality, teamwork, and ethics contribute to both personal and professional success within the cosmetology industry. Through the implementation of safety and infection control practices, learners will execute a positive guest experience including, the greeting of guests and completion of services. Learners will complete this course in an on-campus salon environment.

    1 Course Section
    1 Course Section
    Section Status Start/End Date Register By Instruction Mode Campus Meeting Information Cost
    #01 Fall
    Waitlist
    10/22/2025 –
    12/16/2025
    		In-Person Wausau Main Campus
    Oct 22 – Dec 10
    Wednesday
    12:30 PM - 03:30 PM
    F110 - Salon Lab - F Building
    Kayla Ackerman
    Oct 22 – Dec 11
    Thursday, Wednesday
    08:00 AM - 12:00 PM
    F110 - Salon Lab - F Building
    Kayla Ackerman
    Oct 23 – Dec 11
    Thursday
    12:30 PM - 03:00 PM
    F110 - Salon Lab - F Building
    Kayla Ackerman
    Dec 15
    Monday
    12:30 PM - 03:30 PM
    F110 - Salon Lab - F Building
    Kayla Ackerman
    Dec 15 – Dec 16
    Monday, Tuesday
    08:00 AM - 12:00 PM
    F110 - Salon Lab - F Building
    Kayla Ackerman
    Dec 16
    Tuesday
    12:30 PM - 03:00 PM
    F110 - Salon Lab - F Building
    Kayla Ackerman
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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
    		View Rates

    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
    		View Rates

    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
    		View Rates

    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