Program: BASM - Bachelor of Professional Studies
The baking and pastry profession has dramatically grown and changed over the last few decades. New products, techniques, and technology have all proven the need for trained baking and pastry chefs. With innovative medians the baking and pastry field has broadened as a passion for many. Now the scope has widened, going from traditional bakery shops to upscale restaurants without forgetting the catering field a fast growing industry, the casinos and the hotel resorts always looking for skilled pastry and baking graduates with exceptional work ethics. The opportunities in the baking and pastry field extend far beyond making desserts and breads. These include, managing a full-scale bakery, to become head of pastry department managing a team. Graduates of the Baking Arts and Service Management (BPS) will have the foundation skills and knowledge to manage a bakery operation or ultimately serve as an Executive Pastry Chef. At the same time, the BPS program continues and reinforces the Paul Smith’s tradition of experiential learning with a focus on integrating management skills with hands-on learning in the baking and pastry field.
This integrated type of learning is delivered on the Paul Smith’s campus in facilities that include a student-operated bakery, two on campus restaurants, a baking laboratory with commercial baking equipment, a lab for chocolates and confections, and a state- of–the-art world link classroom. Off-campus field trips to enhance learning out of the classroom are also part of learning in the Baking and Pastry program. Guest chefs, guest speakers and demonstrations by professionals in the field are another way learning can happen in the program.
Professional skills that the program will prepare a student for are to professionally prepare, cost, produce, and present pastry, baked products, and desserts that exemplify emerging trends, nutritional awareness, and creative artisan quality. Students will also learn how to direct and oversee the pastry and baking functions of the kitchen(s), including menu development, inventory and purchasing of supplies, and cost control. They will create dessert menus and bakery inventory to maximize profits and minimize loss. Students will test and develop recipes and presentation styles that exhibit current concepts, practices, and procedures. Other areas of focus in the program are, but not limited to, customer development and service, critical thinking and financial management, leadership and communication, and safety and responsibility.
This focus on "It’s the Experience" culminates with the completion of an industry internship by each student. These internships are an integral aspect of the program, providing students with paid employment opportunities that support individual career goals. For many it is a way to experience their intended career field. Students enrolled in the four-year BPS degree programs are required to complete a minimum of 800 hours of documented work experience prior to graduation.
At the end of the program students will be able to:
Equipment and Uniform Requirements
All students are required to purchase equipment and uniforms they will need for their courses at Paul Smith's College. In order to ensure uniformity in training, this packet of materials must be obtained through The Pack Basket (College Store). Students will be billed for these items and will be able to pick them up when they arrive on campus. A detailed sizing chart and order form will be sent to students before registration.
Students are required to have five complete sets of professional chef's whites, a pair of black safety non slippery kitchen shoes, and a complete pastry kit purchased from the college bookstore. Headwear is white skullcaps for freshmen and sophomores (included in the initial uniform packet) and black skullcaps for juniors and seniors. Students will be billed for this uniform packet.
* Please be advised that the Internship/Industry Work Experience is no-credit and there are no charges for the course, therefore, students who choose to complete this course alone during a semester will not be considered as an enrolled student during that particular semester.
Degree Requirements:
The minimum number of credit hours required to complete this program is 120; a minimum of 30 credits must be in the Liberal Arts and Sciences and 45 credit hours are required of upper division 300/400 level courses for graduation. 800 hours of internship/industry work experience are required for this degree with no less than 200 hours occurring at each internship
site. Completion of the Food Safety Managers or National Restaurant Association ServSafe Certificate is required for graduation.
Courses | |
---|---|
MAT 110 Finite Math | 3 |
MAT 125 Algebra | 3 |
MAT 241 Calculus I | 4 |
MAT 242 Calculus II | 4 |
MAT 243 Calculus III | 4 |
MAT 331 Differential Equations | 3 |
MAT 335 Financial Decision Making | 3 |
Courses | |
---|---|
COM 102 Intro to Communication & Leadership | 3 |
COM 216 Mass Communication | 3 |
EST 200 Intro Nature and Culture | 3 |
GEO 101 General Geography | 3 |
HST 201 History Of The US Through 1887 | 3 |
HST 202 History Of The US 1877 To Present | 3 |
HST 215 The Adirondacks | 3 |
HUM 120 Western Culture | 3 |
NRS 110 Introduction to Environment & Society | 3 |
PSY 101 Psychology | 3 |
PSY 110 Organizational Behavior | 3 |
REC 105 Recreation & Leisure in the US | 3 |
SOC 101 Sociology I | 3 |
SOC 110 Non-Western Cultures | 3 |
Courses | |
---|---|
ENG 101 Effective College Writing I | 3 |
Courses | |
---|---|
BIO 101 Biology I | 4 |
BIO 102 Biology II | 4 |
BIO 110 Biology I | 3 |
BIO 111 Biology I Lab | 1 |
BIO 112 Biology II | 3 |
BIO 113 Biology II Lab | 1 |
BIO 204 Plant Biology | 3 |
BIO 205 Animal Biology | 3 |
BIO 210 General Ecology | 4 |
BIO 225 Genetics | 3 |
BIO 230 Comparative Vertebrate Anatomy | 3 - 4 |
BIO 310 BiologicalEffect of Environmental Toxins | 3 |
BIO 320 Evolution | 3 |
BIO 345 Animal Physiology | 3 |
BIO 355 Plant Physiology | 3 |
BIO 361 Entomology | 4 |
BIO 362 Ichthyology | 3 |
BIO 363 Mammalogy | 4 |
BIO 364 Ornithology | 4 |
BIO 366 Herpetology | 4 |
BIO 375 Environmental Microbiology | 3 |
BIO 376 Environmental Microbiology | 4 |
BIO 380 Internationl Winter Ecology | 3 |
BIO 381 Parasites,Vectors and Diseases | 3 |
BIO 410 Animal Behavior | 3 |
BIO 457 Aquatic Invertebrate | 3 |
BIO 472 Paleoecology | 3 |
BIO 476 Winter Ecology | 4 |
CHM 110 Chemistry I | 3 |
CHM 111 Chemistry I Lab | 1 |
CHM 112 Chemistry II | 3 |
CHM 113 Chemistry II Lab | 1 |
CHM 141 Chemistry I | 4 |
CHM 142 Chemistry II | 4 |
CHM 241 Organic Chemistry I | 4 |
CHM 242 Organic Chemistry II | 4 |
CHM 250 Organic Chemistry I | 3 |
CHM 251 Organic Chemistry I Lab | 1 |
CHM 252 Organic Chemistry II | 3 |
CHM 253 Organic Chemistry II Lab | 1 |
CHM 310 Environmental Chemistry | 4 |
CHM 311 Environmental Chemistry | 3 |
CHM 330 Biochemistry | 3 |
COM 101 Speech | 3 |
COM 102 Intro to Communication & Leadership | 3 |
COM 201 Interpersonal Communications | 3 |
COM 210 Technical Communications | 3 |
COM 216 Mass Communication | 3 |
COM 220 New Media Tools: Various Topics | 3 |
COM 305 Change Management | 3 |
COM 340 Reporting & Writing Environmental News | 3 |
COM 398 Special Topics: Communications LAS | 1 - 3 |
CUL 280 Nutrition Food Science | 3 |
ECN 101 Macroeconomics | 3 |
ECN 102 Microeconomics | 3 |
ECN 200 Principles of Economics | 3 |
ECN 400 The Global Market | 3 |
ENG 101 Effective College Writing I | 3 |
ENG 102 Effective College Writing II | 3 |
ENG 103 Hearts and Minds: Making Good Arguments | 3 |
ENG 105 Food Writing | 3 |
ENG 115 Wilderness In American Literature | 3 |
ENG 200 Advanced Composition | 3 |
ENG 210 Amer Lit Exploration through Civil War | 3 |
ENG 211 Amer Lit Reconstruction to Vietnam War | 3 |
ENG 220 Introduction to Creative Writing | 3 |
ENG 240 Women In Literature | 3 |
ENG 340 Contemporary Environmental Writers | 3 |
ENG 350 World Literature | 3 |
ENG 400 Writing On Nature And The Environment | 3 |
ENV 100 Our Environment | 3 |
ENV 110 Foundations of Environmental Science | 4 |
ENV 120 Geology | 3 |
ENV 330 Conservation Biology | 3 |
ENV 350 Atmospheric Sciences | 3 |
ENV 361 Limnology | 4 |
ENV 362 The Science of Climate Change | 3 |
ENV 400 Ecological Restoration | 3 |
ENV 420 Environmental Impact Assessment | 3 |
ENV 455 Sustainable Development | 3 |
ENV 471 Stream Ecology And Management | 3 |
ENV 473 Wetlands Ecosystems And Management | 3 |
EST 200 Intro Nature and Culture | 3 |
EST 220 Introduction to Permaculture | 4 |
EST 300 Ecological Change & Society | 3 |
EST 310 Environmental History & Social Justice | 3 |
EST 320 Global Environmental Studies Seminar | 3 |
FOR 110 Dendrology | 3 |
FOR 120 Insects And Diseases Of Trees | 3 |
FOR 310 Forest Ecology | 3 |
FOR 330 Soils and Hydrology | 4 |
FOR 380 Understory And Ground Cover Flora | 3 |
FOR 420 Advanced Silviculture | 3 |
FWS 270 Natural History of North American Verteb | 3 |
FYS 101 First Year Seminar | 3 |
FYS 102 First Year Seminar: Professionalism | 4 |
GEO 101 General Geography | 3 |
GIS 201 Introduction To GIS | 3 |
HOS 300 The Service Economy | 3 |
HOS 310 Beverages: History of the World in Six Glasses | 3 |
HST 201 History Of The US Through 1887 | 3 |
HST 202 History Of The US 1877 To Present | 3 |
HST 215 The Adirondacks | 3 |
HUM 105 Art Of Film | 3 |
HUM 115 Western And World Music | 3 |
HUM 120 Western Culture | 3 |
HUM 135 Photography | 3 |
HUM 270 Ethics | 3 |
HUM 300 Philosophy Of Nature | 3 |
HUM 320 Latin American & Caribbean Studies | 3 |
HUM 400 Nature And Art | 3 |
HUM 420 Aldo Leopold Ecological Conscience | 3 |
INT 362 Interdisciplinary Field Studies | 3 |
LAN 101 Elementary Spanish I | 3 |
LAN 102 Elementary Spanish II | 3 |
LAN 103 Elementary French I | 3 |
LAN 104 Elementary French II | 3 |
LAN 105 Elementary Italian I | 3 |
LAN 107 Conversational Language I | 3 |
LAN 201 Intermediate Spanish I | 3 |
LAN 202 Intermediate Spanish II | 3 |
LAN 203 Intermediate French I | 3 |
LAN 204 Intermediate French II | 3 |
MAT 110 Finite Math | 3 |
MAT 125 Algebra | 3 |
MAT 145 Trigonometry | 3 |
MAT 180 Precalculus | 3 |
MAT 210 Statistics | 3 |
MAT 241 Calculus I | 4 |
MAT 242 Calculus II | 4 |
MAT 243 Calculus III | 4 |
MAT 331 Differential Equations | 3 |
MAT 335 Financial Decision Making | 3 |
MGT 303 Semester In Residency - Management | 6 |
NRS 110 Introduction to Environment & Society | 3 |
NRS 300 Ecological Restoration | 3 |
NRS 331 Land Use Planning | 3 |
NRS 340 Watershed Management | 3 |
NRS 410 Natural Resource Economics | 3 |
NRS 432 Landscape Ecology | 3 |
PHY 241 Physics I | 4 |
PHY 242 Physics II | 4 |
POL 200 Origins of American Gov and Politics | 3 |
POL 201 American Government And Politics Today | 3 |
POL 202 Politics Of The Environment | 3 |
PSY 101 Psychology | 3 |
PSY 102 Psychology Of Personality | 3 |
PSY 110 Organizational Behavior | 3 |
PSY 200 Ecopsychology | 3 |
PSY 210 Human Development | 3 |
PSY 300 Abnormal Psychology | 3 |
PSY 310 Cognitive Psychology | 3 |
PSY 335 Social Psychology | 3 |
PSY 340 Brain Injury & Recovery | 3 |
REC 105 Recreation & Leisure in the US | 3 |
RES 100 Responsibility & Expression Foundational | 3 |
RES 431 Cultural Enology | 3 |
SOC 101 Sociology I | 3 |
SOC 102 Sociology II | 3 |
SOC 110 Non-Western Cultures | 3 |
SOC 115 Adirondack Studies | 3 |
SOC 200 Social Issues | 3 |
SOC 210 The Sixties! | 3 |
SOC 220 Social Research | 3 |
SOC 300 Cultural Anthropology | 3 |
SOC 302 The Culture of Food | 3 |
SOC 303 Semester in Residence - LAS | 6 |
SOC 305 Gerontology | 3 |
SOC 320 Shattering Gender Stereotypes | 3 |
Individual Topic
Courses | |
---|---|
COM 305 Change Management | 3 |
COM 320 Creating and Communicating Value | 3 |
ECN 400 The Global Market | 3 |
HOS 320 Festival & Major Event Management | 3 |
HOS 400 Recreation & Resort Marketing & Mgmt | 3 |
MGT 306 Business Ethics & Decision Making | 3 |
MGT 310 Human Resource Management | 3 |
MGT 320 The Family Enterprise | 3 |
MGT 335 Project Management | 3 |
MKT 305 Advertising and Promotion | 3 |
Select any Upper Division (300 or 400 level) Liberal Arts and Sciences (LAS) course.
Courses | |
---|---|
BIO 101 Biology I | 4 |
BIO 102 Biology II | 4 |
BIO 110 Biology I | 3 |
BIO 111 Biology I Lab | 1 |
BIO 112 Biology II | 3 |
BIO 113 Biology II Lab | 1 |
BIO 204 Plant Biology | 3 |
BIO 205 Animal Biology | 3 |
BIO 210 General Ecology | 4 |
BIO 225 Genetics | 3 |
BIO 230 Comparative Vertebrate Anatomy | 3 - 4 |
BIO 310 BiologicalEffect of Environmental Toxins | 3 |
BIO 320 Evolution | 3 |
BIO 345 Animal Physiology | 3 |
BIO 355 Plant Physiology | 3 |
BIO 361 Entomology | 4 |
BIO 362 Ichthyology | 3 |
BIO 363 Mammalogy | 4 |
BIO 364 Ornithology | 4 |
BIO 366 Herpetology | 4 |
BIO 375 Environmental Microbiology | 3 |
BIO 376 Environmental Microbiology | 4 |
BIO 380 Internationl Winter Ecology | 3 |
BIO 381 Parasites,Vectors and Diseases | 3 |
BIO 410 Animal Behavior | 3 |
BIO 457 Aquatic Invertebrate | 3 |
BIO 472 Paleoecology | 3 |
BIO 476 Winter Ecology | 4 |
CHM 110 Chemistry I | 3 |
CHM 111 Chemistry I Lab | 1 |
CHM 112 Chemistry II | 3 |
CHM 113 Chemistry II Lab | 1 |
CHM 141 Chemistry I | 4 |
CHM 142 Chemistry II | 4 |
CHM 241 Organic Chemistry I | 4 |
CHM 242 Organic Chemistry II | 4 |
CHM 250 Organic Chemistry I | 3 |
CHM 251 Organic Chemistry I Lab | 1 |
CHM 252 Organic Chemistry II | 3 |
CHM 253 Organic Chemistry II Lab | 1 |
CHM 310 Environmental Chemistry | 4 |
CHM 311 Environmental Chemistry | 3 |
CHM 330 Biochemistry | 3 |
COM 101 Speech | 3 |
COM 102 Intro to Communication & Leadership | 3 |
COM 201 Interpersonal Communications | 3 |
COM 210 Technical Communications | 3 |
COM 216 Mass Communication | 3 |
COM 220 New Media Tools: Various Topics | 3 |
COM 305 Change Management | 3 |
COM 340 Reporting & Writing Environmental News | 3 |
COM 398 Special Topics: Communications LAS | 1 - 3 |
CUL 280 Nutrition Food Science | 3 |
ECN 101 Macroeconomics | 3 |
ECN 102 Microeconomics | 3 |
ECN 200 Principles of Economics | 3 |
ECN 400 The Global Market | 3 |
ENG 101 Effective College Writing I | 3 |
ENG 102 Effective College Writing II | 3 |
ENG 103 Hearts and Minds: Making Good Arguments | 3 |
ENG 105 Food Writing | 3 |
ENG 115 Wilderness In American Literature | 3 |
ENG 200 Advanced Composition | 3 |
ENG 210 Amer Lit Exploration through Civil War | 3 |
ENG 211 Amer Lit Reconstruction to Vietnam War | 3 |
ENG 220 Introduction to Creative Writing | 3 |
ENG 240 Women In Literature | 3 |
ENG 340 Contemporary Environmental Writers | 3 |
ENG 350 World Literature | 3 |
ENG 400 Writing On Nature And The Environment | 3 |
ENV 100 Our Environment | 3 |
ENV 110 Foundations of Environmental Science | 4 |
ENV 120 Geology | 3 |
ENV 330 Conservation Biology | 3 |
ENV 350 Atmospheric Sciences | 3 |
ENV 361 Limnology | 4 |
ENV 362 The Science of Climate Change | 3 |
ENV 400 Ecological Restoration | 3 |
ENV 420 Environmental Impact Assessment | 3 |
ENV 455 Sustainable Development | 3 |
ENV 471 Stream Ecology And Management | 3 |
ENV 473 Wetlands Ecosystems And Management | 3 |
EST 200 Intro Nature and Culture | 3 |
EST 220 Introduction to Permaculture | 4 |
EST 300 Ecological Change & Society | 3 |
EST 310 Environmental History & Social Justice | 3 |
EST 320 Global Environmental Studies Seminar | 3 |
FOR 110 Dendrology | 3 |
FOR 120 Insects And Diseases Of Trees | 3 |
FOR 310 Forest Ecology | 3 |
FOR 330 Soils and Hydrology | 4 |
FOR 380 Understory And Ground Cover Flora | 3 |
FOR 420 Advanced Silviculture | 3 |
FWS 270 Natural History of North American Verteb | 3 |
FYS 101 First Year Seminar | 3 |
FYS 102 First Year Seminar: Professionalism | 4 |
GEO 101 General Geography | 3 |
GIS 201 Introduction To GIS | 3 |
HOS 300 The Service Economy | 3 |
HOS 310 Beverages: History of the World in Six Glasses | 3 |
HST 201 History Of The US Through 1887 | 3 |
HST 202 History Of The US 1877 To Present | 3 |
HST 215 The Adirondacks | 3 |
HUM 105 Art Of Film | 3 |
HUM 115 Western And World Music | 3 |
HUM 120 Western Culture | 3 |
HUM 135 Photography | 3 |
HUM 270 Ethics | 3 |
HUM 300 Philosophy Of Nature | 3 |
HUM 320 Latin American & Caribbean Studies | 3 |
HUM 400 Nature And Art | 3 |
HUM 420 Aldo Leopold Ecological Conscience | 3 |
INT 362 Interdisciplinary Field Studies | 3 |
LAN 101 Elementary Spanish I | 3 |
LAN 102 Elementary Spanish II | 3 |
LAN 103 Elementary French I | 3 |
LAN 104 Elementary French II | 3 |
LAN 105 Elementary Italian I | 3 |
LAN 107 Conversational Language I | 3 |
LAN 201 Intermediate Spanish I | 3 |
LAN 202 Intermediate Spanish II | 3 |
LAN 203 Intermediate French I | 3 |
LAN 204 Intermediate French II | 3 |
MAT 110 Finite Math | 3 |
MAT 125 Algebra | 3 |
MAT 145 Trigonometry | 3 |
MAT 180 Precalculus | 3 |
MAT 210 Statistics | 3 |
MAT 241 Calculus I | 4 |
MAT 242 Calculus II | 4 |
MAT 243 Calculus III | 4 |
MAT 331 Differential Equations | 3 |
MAT 335 Financial Decision Making | 3 |
MGT 303 Semester In Residency - Management | 6 |
NRS 110 Introduction to Environment & Society | 3 |
NRS 300 Ecological Restoration | 3 |
NRS 331 Land Use Planning | 3 |
NRS 340 Watershed Management | 3 |
NRS 410 Natural Resource Economics | 3 |
NRS 432 Landscape Ecology | 3 |
PHY 241 Physics I | 4 |
PHY 242 Physics II | 4 |
POL 200 Origins of American Gov and Politics | 3 |
POL 201 American Government And Politics Today | 3 |
POL 202 Politics Of The Environment | 3 |
PSY 101 Psychology | 3 |
PSY 102 Psychology Of Personality | 3 |
PSY 110 Organizational Behavior | 3 |
PSY 200 Ecopsychology | 3 |
PSY 210 Human Development | 3 |
PSY 300 Abnormal Psychology | 3 |
PSY 310 Cognitive Psychology | 3 |
PSY 335 Social Psychology | 3 |
PSY 340 Brain Injury & Recovery | 3 |
REC 105 Recreation & Leisure in the US | 3 |
RES 100 Responsibility & Expression Foundational | 3 |
RES 431 Cultural Enology | 3 |
SOC 101 Sociology I | 3 |
SOC 102 Sociology II | 3 |
SOC 110 Non-Western Cultures | 3 |
SOC 115 Adirondack Studies | 3 |
SOC 200 Social Issues | 3 |
SOC 210 The Sixties! | 3 |
SOC 220 Social Research | 3 |
SOC 300 Cultural Anthropology | 3 |
SOC 302 The Culture of Food | 3 |
SOC 303 Semester in Residence - LAS | 6 |
SOC 305 Gerontology | 3 |
SOC 320 Shattering Gender Stereotypes | 3 |
Courses | |
---|---|
COM 305 Change Management | 3 |
COM 320 Creating and Communicating Value | 3 |
ECN 400 The Global Market | 3 |
HOS 320 Festival & Major Event Management | 3 |
HOS 400 Recreation & Resort Marketing & Mgmt | 3 |
MGT 306 Business Ethics & Decision Making | 3 |
MGT 310 Human Resource Management | 3 |
MGT 320 The Family Enterprise | 3 |
MGT 335 Project Management | 3 |
MKT 305 Advertising and Promotion | 3 |
Current ServSafe Certification required for graduation.
Chef Bruno Neveu
Pickett Hall 107