Baking Arts and Service Management

Program Codes: 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:

  • Professionally prepare, cost, produce, and present pastry, baked products, and desserts that exemplify emerging trends, nutritional awareness, and creative artisan quality.
  • Direct and oversee the pastry and baking functions of the kitchen(s), including menu development, inventory and purchasing of supplies, and cost control.
  • Create dessert menus and bakery inventory to maximize profits and minimize loss.
  • Test and develop recipes and presentation styles that exhibit current concepts, practices, and procedures.
  • Exemplify the effective marketing, management, and interpersonal skills for the development, delivery, sales, presentation, and evaluation of quality customer service.
  • Apply cost control concepts to develop appropriate systems for bakery operations this includes the ability to prepare, analyze and interpret financial documents as well as analyze trend and market data to develop effective business and strategic operations plans.
  • Successfully manage diverse individuals in group projects and multi-faceted tasks through effective team building, goal setting, needs analysis, supervision, training, and evaluation.
  • Apply ethical decision making, legal standards, and industry best practices in operating a safe food operation.
  • Follow federal, state, and local food sanitation regulations.
  • Exhibit quality judgment to plan and accomplish goals.

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.

Contact the Department Chairperson

Semester 1

Semester 2

3
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3
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Semester 3

Semester 4

3
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3
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Semester 5

Semester 6

3
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ELECTIVE - UD
3-4

Select any Upper Division (300 or 400 level) course.

Semester 7

3

Select any Upper Division (300 or 400 level) Liberal Arts and Sciences (LAS) course.

Click here to see elective courses.
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ELECTIVE - UD
3-4

Select any Upper Division (300 or 400 level) course.

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ELECTIVE
3-4

Select any course.

Semester 8

3
Click here to see elective courses.
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ELECTIVE - UD
3

Select any Upper Division (300 or 400 level) course.

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ELECTIVE
3-4

Select any course.

Additional Requirements

National Restaurant Association ServSafe Certification

Current ServSafe Certification required for graduation.

Total Credits 120

Contact Information

Chef Bruno Neveu

Pickett Hall 107

518-327-6238

bneveu@paulsmiths.edu

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Course Descriptions