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Food Production with a 20C License

• Wednesday, January 7, 2026, 6:00 PM - 7:30 PM
• Wednesday, January 14, 2026, 6:00 PM - 7:30 PM
• Wednesday, January 21, 2026, 6:00 PM - 7:30 PM
• Wednesday, January 28, 2026, 6:00 PM - 7:30 PM
• Saturday, January 31, 2026, 10:00 AM - 3:00 PM

This course is one of the seven themes available as part of the Ag and Food Producers Academy offering scheduled for January to March 2026. Find the other six on the events page or at the page for the entire initiative here. The registration link at the end of this page allows you to sign up for one or multiple themes all at once.

This course is taught by M. Flip Filippi, Local Food Program Leader and Harvest Kitchen Manager for Cornell Cooperative Extension of St. Lawrence County.

Food Production with a 20C License - Wednesdays from 6 - 7:30 pm

• Session 1: 1/7- Considerations for Commercial Kitchens: Rent, Retrofit, Build
• Session 2: 1/14- Understanding Food Product Classifications, Process Authorities and Recipe Approval
• Session 3: 1/21- Determining Cost of Production and Scaling
• Session 4: 1/28- Inspections, Recordkeeping and Food Safety
• In-person Field Trip: Tours to Value-Added Kitchens in St. Lawrence & Jefferson County, includes lunch - 10:00am-3pm, January 31, 2026

Additional Resources

• Link to Q & A about Ag and Food Producers Academy.
• Link to the page about the Regional Food Business Incubator Program which includes a listing of all other production themes and additional initiatives related to this programming.

Fee

$50

Register

https://pub.cce.cornell.edu/event_registration/main/events_landing.cfm?event=20C_240

Location

This event is online

Last updated November 26, 2025