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Food Service Facility Design & Planning
Microcredential

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Step into the world of strategic food service operations with the Food Service Facility Design & Planning microcredential. This credential provides essential knowledge in menu development, facilities planning, daily operations, and kitchen leadership—empowering students to create efficient, functional, and marketable food service operations. It is ideal for those looking to oversee the design and planning of food service spaces or manage high-performing kitchen environments. Prerequisite: Kitchen Competencies 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

  • Facilities Engineering
  • Food Service
  • Menu Costing
  • Purchasing
  • Restaurant Operations

Course List (3)

Restaurant Operations 1 FS207 4 cr.

In this course, students learn back-of-house operational responsibilities in a restaurant environment. Students continue the development of their practical culinary skills with a focus on preparation and service of a la carte menu items. Emphasis is placed on working cooperatively and collaboratively in a team environment to provide guests with an exemplary food service experience. This course covers commercial kitchen cleaning and builds understanding of clean facilities.

Restaurant Operations 2 FS257 4 cr.

In this course, students continue to develop their knowledge in a restaurant setting where they participate in back-of-house operational responsibilities. Students develop more of their practical culinary 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 food service experience. This course covers commercial kitchen cleaning and builds understanding for clean facilities.

Menu & Facilities Planning FS202 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

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David Hoffman, Associate Professor

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Joann DeTraglia, Professor