Available Spaces
| Space | Maximum Occupancy | Space Features/Requirements |
| Stocking Hall Conference Center (SHCC) – Room 148 | 100 Tables & Chairs, 140 Seated, 349 Standing (with no furniture in the room at all) | Typical acceptable activities include workshops, conferences, receptions, small dinners, presentations or poster sessions. Activities not allowed are regularly scheduled classes or seminars, or hands-on activities such as experiments, use of chemicals, heat sources, artwork/crafts, amplified music (except for light background music for dinners/receptions), singing, or dancing. This room has advanced presentation and video-conferencing, with built-in projector, computer and document camera as well as standard laptop connections. Food and beverages are allowed. |
| Leslie J. Herzog & Jacqueline H. Beckley Food Product Innovation Lab, Room 158 | N/A | The Product Innovation Lab is a fully functional commercial kitchen with 4 complete cooking stations which include stainless steel counter space, prep sink, under counter refrigerator and a 6 burner commercial range. Shared equipment in the space includes a full size refrigerator/freezer, 3 bay wash sink, dishwasher and 3 rolling 8’ prep tables. |
| PepsiCo Auditorium – Room 146 | 122 Seated | This room currently serves as the primary classroom for the Department of Food Science and is an R25 classroom. As such, no reservations will be accepted for this space until University has made classroom reservations for a given semester. Intersession, summer, weekend and evening reservations are made by contacting hns35@cornell.edu. Typical acceptable activities include seminars, meetings, presentations, discussions, or training. This room has advanced presentation and video-conferencing, with built-in projector, computer and document camera as well as standard laptop connections. Food and beverages are allowed. |
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Stocking Hall Gallery
Stocking Hall Commons
Outdoor Patio & Green-space
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Typical acceptable activities include receptions, small dinners, or poster sessions. Activities not allowed are regularly scheduled classes or seminars, or hands-on activities such as experiments, use of chemicals, heat sources, artwork/crafts, amplified music (except for light background music for dinners/receptions), singing, or dancing. Food and beverages are allowed. Please consult the Stocking Hall Administrative Coordinator regarding furniture placement and access to building facilities during your event as well as for questions regarding layout, total capacity, and combined usage. | |
| Notes for Above Spaces:Where food and beverages are allowed, it is the user’s responsibility to remove any trash generated during the event. The trash must be bagged and taken to the dumpster at the Stocking Hall loading dock. All surfaces must be cleaned and sanitized after use.Room capacity definitions: Standing = all furniture removed from that area Seated = only chairs set up in that area Tables & Chairs = seated setup with only tables and chairs in that area.Table and chair setup areas must have adequate egress aisles maintained throughout.Above maximums do not include non‐assembly occupants in the general circulation and egress areas of the room or area in question. It is the responsibility of event coordinator to insure that the occupant load does not exceed the posted number. See floor plans here to determine the desired room set up. If you wish to contract the furniture arrangements, the event coordinator must use these diagrams to indicate set up requirements for their events and send them to hns35@cornell.edu, at least 1 month in advance. | ||
+ = public areas, not exclusive use