ICC 130 - Industrial Baking and Pastry

3 Credit Hours

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.

Prerequisite(s): ICC 101 , ICC 125

Semesters Offered: Spring Bi-Term 1