Oct 08, 2026  
2026-27 RACC Student Catalog 
    
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2026-27 RACC Student Catalog
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ICC 135 - Catering and Bulk Food Service

3 Credit Hours

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. 

Prerequisite(s): ICC 101  , ICC 125  

Semesters Offered: Winterim/Summer


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