7 courses with the subject ICC, each shown exactly as we captured it from the college's catalog, with every element we hold. Where the wording looks broken, that is our reading of the catalog, not the college's text.
ICC 101Introduction to Institutional Cooking3
This course provides an overview of food service operations in institutional settings, including hospitals, schools, senior care facilities, and corporate cafeterias. Students will Learn about meal planning, production techniques, kitchen workflow. and industry standards. The course will also cover essential food safety principles, including HACCP guidelines, cross-contamination prevention, and OSHA workplace safety regulations. Students will earn a ServSafe certification upon passing the exam.
HS Diploma or GED Semesters Offered: Fall Bi-Term 1
ICC 105Basic Culinary Skills & Techniques3
This course provides students with a strong foundation in essential culinary skills required for institutional and large-scale food production. Students will develop proficiency in fundamental knife techniques, ingredient handling, and core cooking methods while emphasizing efficiency in high-volume meal preparation. The course covers portion control, consistency, and teamwork-key components for success in institutional and commercial kitchens. In addition to hands-on practice, students will learn industry standard food safety and sanitation procedures, ensuring compliance with health regulations.
HS Diploma or GED Semesters Offered: Fall Bi-Term A and Spring Bi-Term A
ICC 120Nutrition and Meal Planning3
This course provides an in-depth exploration of nutrition principles and menu planning strategies tailored for institutional food service settings, including hospitals, schools, senior care facilities, and corporate dining operations. Students will learn to develop nutritionally balanced menus that align with dietary guidelines while meeting the unique needs of large-scale meal production. The course emphasizes cost-effective menu planning, portion control,and recipe adjustments for bulk preparation and specialized dietary requirements. Additionally, students will gain a strong foundation in food safety and sanitation procedures, ensuring compliance with industry regulations.
ICC 101 , ICC 105 Semesters Offered: Fall Bi-Term B and Spring Bi-Term B
ICC 125Large Scale Food Production and Equipment3
This course introduces students to industrial food preparation methods using large-scale kitchen equipment, such as steam kettles, com bi ovens, and conveyor belt systems. Students will learn to adjust recipes and cooking techniques for high-volume production while maintaining quality and consistency. The course emphasizes batch cooking, efficiency strategies, and adherence to food safety and sanitation regulations. Hands-on training will provide experience in operating, maintaining, and troubleshooting industrial kitchen equipment used in institutional and commercial food service settings.
ICC 101 , ICC 105 Semesters Offered: Fall Bi-Term B and Spring Bi-Term B
ICC 130Industrial Baking and Pastry3
This course focuses on baking fundamentals for large-scale operations, including bread, pastries, and bulk desserts. Students use commercial baking equipment and explore mass production techniques to produce consistent, high-quality baked goods. Emphasis is placed on recipe scaling, ingredient cost control, and production efficiency. Through hands-on experience, students will develop skills in mixing, proofing, baking, and finishing products while ensuring compliance with food safety and sanitation regulations.
ICC 101 , ICC 125 Semesters Offered: Spring Bi-Term 1
ICC 135Catering and Bulk Food Service3
This course provides students with the skills and knowledge necessary to plan, prepare, and execute large-scale food service operations, including catering events and institutional meal distribution. Students will learn key aspects of event logistics, menu planning, and workflow coordination in high volume kitchens. Emphasis is placed on efficient bulk food preparation, portion control, proper storage and transportation methods, and compliance with food safety and sanitation regulations.
Cooperative education is an academic program which integrates college classroom work with planned supervised experience in business, industry, government or community service agencies. The student will obtain a placement for a work experience directly related to the program of study in which the student is enrolled as a degree candidate. The work assignment must be supervised by a cooperating employer and an academic advisor.
