Chefs producing pastry at a profession bakery
Bakeshop Facility Design & Planning
Microcredential

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Shape your tomorrow with the Bakeshop Facility Design and Planning microcredential—providing aspiring bakery owners and managers with the knowledge and skills to plan and manage a successful bakery. This credential focuses on menu development, facilities planning, daily operations, and bakery leadership—offering students a comprehensive understanding of how to design, operate, and promote a bakery effectively. Prerequisite: Introduction to Baking microcredential.

NYS Part Time Tuition Assistance

Students taking this microcredential may be eligible for NYS Part Time Tuition Assistance for Non-Degree Credentials. Learn more

Stackable

MVCC Microcredentials

Gain these in-demand skills

  • Baking
  • Facilities Engineering
  • Food Service
  • Menu Costing
  • Purchasing

Course List (3)

Bakeshop Operations 1 FS209 4 cr.

Students continue to develop their knowledge in a bakeshop setting where they participate in back-of-house operational responsibilities. Students develop more of their practical baking skills with a focus on preparation and service of a la carte menu items with an emphasis on menu costing, cost controls, proper food storage and creating daily specials. Emphasis is placed on working cooperatively and collaboratively in a team environment to provide guests with an exemplary experience. This course also covers commercial kitchen cleaning and builds understanding for clean facilities.

Bakeshop Operations 2 FS259 4 cr.

Students continue to develop their knowledge in a bakeshop setting where they participate in back-of-house operational responsibilities. Students develop more of their practical baking skills with a focus on preparation and service of a la carte menu items with an emphasis on menu costing, cost controls, proper food storage and creating daily specials. Emphasis is placed on working cooperatively and collaboratively in a team environment to provide guests with an exemplary experience. This course also covers commercial kitchen cleaning and builds understanding for clean facilities.

Menu & Facilities Planning FS151 3 cr.

This course provides the knowledge to design and organize a food service facility. Typical furniture and equipment organization with respect to space allocation in the facility are addressed. Topics include equipment purchasing, facilities engineering, and energy practices.

 

Faculty

faculty headshot

David Hoffman, Associate Professor

faculty headshot

Joann DeTraglia, Professor