ICC 101 - Introduction to Institutional Cooking

3 Credit Hours

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.

Prerequisite(s): HS Diploma or GED

Semesters Offered: Fall Bi-Term 1