Culinary - AOS

Program Codes: CULO
Associate in Occupational Studies

The Culinary Arts, A.O.S. Program at Paul Smith's College is an accelerated program offering 60 credits in a little over 1 year. One objective of this program is to provide rigorous and concentrated training of students who plan to pursue careers in the rapidly expanding food service industry. The program emphasizes the science and techniques associated with the selection, preparation, and serving of foods to both large and small groups. In addition, students are introduced to the development and costing of recipes and menu, and overall food cost and inventory control. The primary objective of the program is to provide a rigorous training in culinary and baking arts to prepare them for careers in the food service industry. This concentrated program will attract adult students especially those who are working or intend to work soon after successful completion of this concentrated accelerated program. This associate degree can be completed in only 2 semester with a 10 week session in the summer and 400 hours of internship. The program is stackable for those students who wish to pursue the Bachelor of Professional Studies Degree in Culinary Arts and Service Management which can be now completed in only 3 years instead of four. This integrated type of learning is delivered on the Paul Smith's campus in facilities which include three commercial kitchens, three baking laboratories fully equipped and the Wally Ganzi, Jr. Palm Restaurant Training Complex (a 32 seat dining room and supporting cooking kitchen). 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.

The primary objective of the program is to provide a rigorous training in culinary and baking arts to prepare them for careers in the food service industry. This concentrated program will attract adult students especially those who are working or intend to work soon after successful completion of this concentrated program. This program will be offered over three semesters on campus and one semester internship. The program also provides excellent preparation for those students who wish to pursue the Bachelor of Professional Studies Degree in Culinary Management offered at Paul Smith's College.

This integrated type of learning is delivered on the Paul Smith's campus in facilities which include three commercial kitchens, three baking laboratories fully equipped and the Wally Ganzi, Jr. Palm Restaurant Training Complex (a 32 seat dining room and supporting cooking kitchen).

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.

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 kitchen shoes, and a complete kit of professional knives. Headwear is white skullcaps for freshmen and sophomores (included in the initial uniform packet) and green skullcaps for juniors and seniors. Students will be billed for this uniform packet. The student will also need a pair of black dress pants, a long-sleeved oxford button down collar white shirt (with Paul Smith's embroidery), a black bow tie and black dress shoes. The pants and white shirt will be ordered through the Culinary Practicum Coordinator.

Degree Requirements:

A minimum of 61 credit hours is required for completion of this A.O.S. degree program.

Contact the Department Chairperson

Fall Semester

Some courses run on an accelerated block schedule.

Spring Semester

Some courses run on an accelerated block schedule.

Summer Semester

Fall Semester

Total Credits 60

Contact Information

Culinary Management

Chef Bruno Neveu

Pickett Hall 107

518-327-6238

bneveu@paulsmiths.edu


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