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
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 FS2594 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 PlanningFS1513 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.
