Oct 08, 2026  
2026-27 RACC Student Catalog 
    
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2026-27 RACC Student Catalog
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ICC 125 - Large Scale Food Production and Equipment

3 Credit Hours

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. 

Prerequisite(s): ICC 101  , ICC 105  

Semesters Offered: Fall Bi-Term B and Spring Bi-Term B


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