Food Service Facility Design & Planning Microcredential
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
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 2FS2574 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 FS2023 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.
