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Learn essential aspects of designing, renovating, or renting a commercial kitchen!


Creating or Renting a Commercial Kitchen for Your Food Business

  • Wednesday, January 11, 2023, 6:00 PM - Saturday, January 28@ 7:30 PM


This is one of three courses offered as part of the 2023 Ag & Food Producers AcademyParticipants can sign up for 1, 2 or all 3 courses. Each course has its own registration page and costs $50.

Course Description: 

The term “commercial kitchen” is used a lot, but what does it mean? Also, what do I need to run my food business and where should I do it? In this course you will learn essential aspects of designing, renovating, or renting a commercial kitchen.

Are there limits to who can sign up?:

For this course the priority is participants from St. Lawrence County. If you are located in one of the other 5 northern NY counties (Essex, Franklin, Lewis, Clinton or Jefferson) but would like to participate, complete the course registration and you will be added to a waitlist. You will be notified 2 days prior to the course start date if space is available. 

Class times:

  • Online:
    • January 11, 6:00-7:30 pm
    • January 18, 6:00-7:30 pm
    • January 25, 6:00-7:30 pm
  • Field trip:
    • January 28, approximately 10am-3pm
      • Snow date: Feb 4th

Course participants will learn:

  • What foods can be made at home and what must be produced in a commercial kitchen
  • Expectations of businesses operating with Department of Health Permit versus Ag and Markets Food Processing License.
    • Discuss what is similar and different between these two.
  • Overview of equipment and infrastructure that is required to be a legal facility
  • Considerations for a wish list of equipment you would like to make your product efficiently
  • What it would take to create your own production space versus renting an existing commercial space.
  • During the closing day field trip, participants will get to tour three commercial kitchens that vary in size, amount of equipment and type of food produced.

Instructor Bio:

Flip Filippi is the Local Food Program Leader and Harvest Kitchen Manager at Cornell Cooperative Extension of St. Lawrence County. Flip works with everyone from producers looking to create value-added products to consumers eager to access foods produced in the region. She offers workshops and 1-1 consultations with beginning stages food entrepreneurs on topics such as labeling requirements, regulations, record keeping, sourcing and food safety. Flip has a Master's in Education, and has completed trainings as Master Food Preserver, Food Safety Manager's Training, Better Process Control School for Acidified Products, and FSMA Regulations for Small Food Producers.


Once you have registered for the course, you will be directed to Paypal, our credit card payment provider. You DO NOT have to join Paypal to pay. Please look under the form on the first Paypal page you are directed to and click on "PAY BY CREDIT OR DEBIT CARD". This way you can pay without opening a Paypal account.

Fee: $50 

If you are a veteran or active military, the full registration fee for one or more of these courses can be paid by FarmOps, a program of Cornell Cooperative Extension of Jefferson County. Continue to the registration page and complete sign up for courses of your choice.

Learn More



Maria 'Flip' Filippi
Local Foods Program Leader & Harvest Kitchen Manager
315-379-9192 ext 229


This event is online

Last updated January 9, 2023