Course Search | Northcentral Technical College

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

Section	Status	Start/End Date	Register By	Instruction Mode	Campus	Meeting Information	Cost
#01 Fall	Open	11/03/2025 – 11/11/2025	10/25/2025	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	View Rates

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

Section	Status	Start/End Date	Register By	Instruction Mode	Campus	Meeting Information	Cost
#01 Fall	Open	11/10/2025 – 11/20/2025	10/25/2025	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

Section	Status	Start/End Date	Register By	Instruction Mode	Campus	Meeting Information	Cost
#01 Fall	Open	11/12/2025 – 11/20/2025	10/25/2025	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	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

Section	Status	Start/End Date	Register By	Instruction Mode	Campus	Meeting Information	Cost
#01 Fall	Open	11/24/2025 – 12/04/2025	10/25/2025	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

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

Section	Status	Start/End Date	Register By	Instruction Mode	Campus	Meeting Information	Cost
#01 Fall	Open	11/24/2025 – 12/16/2025	10/25/2025	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

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

Section	Status	Start/End Date	Register By	Instruction Mode	Campus	Meeting Information	Cost
#01 Fall	Open	12/08/2025 – 12/16/2025	10/25/2025	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

Hazard Analysis Critical Control Point (HACCP) For Meat Processors 10316134

2.00 credits

Culinary Arts

Explore the Hazard Analysis Critical Control Point (HACCP) process as it relates to professional butchering operations. Understand these requirements and how the HACCP process is used in commercial meat processing operations.

1 Course Section

Section	Status	Start/End Date	Register By	Instruction Mode	Campus	Meeting Information	Cost
#01 Spring	Open	01/26/2026 – 05/22/2026	01/31/2026	Online Required Due Dates	Online	Jan 26 – May 22 - Online Travis Teska	View Rates

Culinary Internship 10316116

3.00 credits

Culinary Arts

Provides the culinary student the opportunity to apply cooking skills in a production environment. Ideally, learners will be working in a food service establishment where tickets are generated and food is prepared to order.

1 Course Section

Section	Status	Start/End Date	Register By	Instruction Mode	Campus	Meeting Information	Cost
#01 Spring	Open	01/26/2026 – 05/22/2026	01/31/2026	Online Required Due Dates	Online	Jan 26 – May 22 - Online Jonathan Reinke	View Rates

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

Section	Status	Start/End Date	Register By	Instruction Mode	Campus	Meeting Information	Cost
#01 Spring	Open	01/26/2026 – 03/26/2026	01/31/2026	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	View Rates

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

Section	Status	Start/End Date	Register By	Instruction Mode	Campus	Meeting Information	Cost
#01 Spring	Open	01/26/2026 – 02/12/2026	01/31/2026	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	View Rates

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

Section	Status	Start/End Date	Register By	Instruction Mode	Campus	Meeting Information	Cost
#01 Spring	Open	01/26/2026 – 03/16/2026	01/31/2026	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	View Rates

EDU: Supporting Stu W/disab 10522124

3.00 credits

Instructional Assistant

Students identify research-based interventions for learners in categories defined by the Individuals with Disabilities Education Act (IDEA). Students interpret Individualized Educational Programs and examine special education related services available for learners. Students collect data to document student behavior and academic performance and recommend program adaptations and accommodations for students with disabilities while applying the concepts of least restrictive environment and inclusion.

1 Course Section

Section	Status	Start/End Date	Register By	Instruction Mode	Campus	Meeting Information	Cost
#01VC Spring	Open	01/26/2026 – 05/20/2026	01/31/2026	Online Flexible Due Dates	Online	Jan 26 – May 20 - Online	View Rates

EDU: Techniques In Soc Stu 10522119

3.00 credits

Instructional Assistant

Students analyze current content in social studies education as recommended by the National Council for Social Studies and Wisconsin DPI. Students design learning opportunities for the five content areas of social studies: Geography, History, Behavioral Sciences (Culture and Society), Political Science (Civics and Government), and Economics that incorporate the social studies inquiry practices and processes. Students receive training on the history, culture, and tribal sovereignty of Wisconsin’s eleven federally recognized American Indian nations and tribal communities (Act 31) and the Holocaust and other genocides (Act 30) to meet Wisconsin teacher standards and teaching requirements.

1 Course Section

Section	Status	Start/End Date	Register By	Instruction Mode	Campus	Meeting Information	Cost
#01VC Spring	Open	01/26/2026 – 05/20/2026	01/31/2026	Online Flexible Due Dates	Online	Jan 26 – May 20 - Online	View Rates

EDU: Techniques In Lang Arts 10522114

3.00 credits

Instructional Assistant

Students will be introduced to the science and art of teaching language arts. Evidence-based approaches and assessments will be examined and practiced. Students will create a literature file through the exploration of a variety of children’s/young adult literature.

1 Course Section

Section	Status	Start/End Date	Register By	Instruction Mode	Campus	Meeting Information	Cost
#01VC Spring	Open	01/26/2026 – 05/20/2026	01/31/2026	Online Flexible Due Dates	Online	Jan 26 – May 20 - Online	View Rates

EDU: Overview Of Spec Ed 10522107

3.00 credits

Instructional Assistant

Students examine a historical overview of special education and special education law including special education disability categories as defined by the Individuals with Disabilities Education Act (IDEA). Students explore state and federal qualification special education criteria and societal responses to students with disabilities. Students examine the impact of a student with disabilities on family dynamics and the role school personnel play in supporting students with disabilities.

1 Course Section

Section	Status	Start/End Date	Register By	Instruction Mode	Campus	Meeting Information	Cost
#01VC Spring	Open	01/26/2026 – 05/20/2026	01/31/2026	Online Flexible Due Dates	Online	Jan 26 – May 20 - Online	View Rates

EDU: Child & Adol Dev 10522106

3.00 credits

Instructional Assistant

Students will analyze the physical, cognitive and social-emotional development of children with an emphasis on school age children and adolescents. Students will examine environmental factors that influence child development. Developmental theories will be summarized and related to current teaching practices.

1 Course Section

Section	Status	Start/End Date	Register By	Instruction Mode	Campus	Meeting Information	Cost
#01VC Spring	Open	01/26/2026 – 05/20/2026	01/31/2026	Online Flexible Due Dates	Online	Jan 26 – May 20 - Online	View Rates

EDU: Behavior Management 10522105

3.00 credits

Instructional Assistant

Students analyze the behavior of students in educational settings. Emphasis will be given to examining the influences on behavior and creating proactive learning environments through behavioral interventions and support. Students will evaluate strategies for creating a safe and supportive classroom environment.

1 Course Section

Section	Status	Start/End Date	Register By	Instruction Mode	Campus	Meeting Information	Cost
#01VC Spring	Open	01/26/2026 – 05/20/2026	01/31/2026	Online Flexible Due Dates	Online	Jan 26 – May 20 - Online	View Rates

EDU: Techniques In Reading 10522102

3.00 credits

Instructional Assistant

The purpose of this course is to provide students with a solid foundation for effective literacy instruction in K – 9 grade classrooms. The course will focus on the major five elements of reading: phonemic awareness, phonics, vocabulary, fluency, and comprehension. Phonological Awareness will also be addressed. This course will review research-based teaching strategies, instructional materials as well as methods and assessments for effective and inclusive literacy instruction.

1 Course Section

Section	Status	Start/End Date	Register By	Instruction Mode	Campus	Meeting Information	Cost
#01VC Spring	Open	01/26/2026 – 05/20/2026	01/31/2026	Online Flexible Due Dates	Online	Jan 26 – May 20 - Online	View Rates

EDU: Practicum 2 10522131

3.00 credits

Instructional Assistant

Students apply the supervision of a Department of Public Instruction certified teacher. Students supports learners while demonstrating professionalism. Students apply job search skills.

1 Course Section

Section	Status	Start/End Date	Register By	Instruction Mode	Campus	Meeting Information	Cost
#01VC Spring	Open	01/26/2026 – 05/20/2026	01/31/2026	Online Flexible Due Dates	Online	Jan 26 – May 20 - Online	View Rates

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

Section	Status	Start/End Date	Register By	Instruction Mode	Campus	Meeting Information	Cost
#01VC Spring	Open	01/26/2026 – 05/20/2026	01/31/2026	Online Flexible Due Dates	Online	Jan 26 – May 20 - Online Brock Decker	View Rates

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

Section	Status	Start/End Date	Register By	Instruction Mode	Campus	Meeting Information	Cost
#01 Spring	Open	01/27/2026 – 03/12/2026	01/31/2026	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	View Rates

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

Section	Status	Start/End Date	Register By	Instruction Mode	Campus	Meeting Information	Cost
#01 Spring	Open	01/30/2026 – 05/15/2026	01/31/2026	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	View Rates

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

Section	Status	Start/End Date	Register By	Instruction Mode	Campus	Meeting Information	Cost
#01 Spring	Open	02/16/2026 – 03/12/2026	01/31/2026	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	View Rates

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

Section	Status	Start/End Date	Register By	Instruction Mode	Campus	Meeting Information	Cost
#01 Spring	Open	03/16/2026 – 04/23/2026	01/31/2026	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	View Rates

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

Section	Status	Start/End Date	Register By	Instruction Mode	Campus	Meeting Information	Cost
#01 Spring	Open	03/17/2026 – 05/14/2026	01/31/2026	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

Section	Status	Start/End Date	Register By	Instruction Mode	Campus	Meeting Information	Cost
#01 Spring	Open	03/23/2026 – 05/19/2026	03/28/2026	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

Section	Status	Start/End Date	Register By	Instruction Mode	Campus	Meeting Information	Cost
#01 Spring	Open	04/06/2026 – 04/30/2026	03/28/2026	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

Section	Status	Start/End Date	Register By	Instruction Mode	Campus	Meeting Information	Cost
#01 Spring	Open	05/04/2026 – 05/14/2026	03/28/2026	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