Culinary Management

Program Codes: CULM
Bachelor of Professional Studies

The need for leaders and managers in the culinary field has changed and broadened dramatically over the past few decades. As an example, the responsibilities of the executive chef has changed from being a highly skilled cook overseeing a kitchen operation to being a manager of a very complex business. In addition to being a manager of people, financial, and physical resources, an executive chef today must be a planner and a marketer. The opportunities in the culinary field extend far beyond the kitchen and individual restaurant ownership. These include multi-unit food service operations and management in different types of operations ranging from quick service and casual dining up to up-scale five-star gourmet. Other areas include hotel, casino and resort food and beverage operations, corporate and contract feeding, research and development, and private chefing. The Bachelor of Professional Studies (B.P.S.) Degree in Culinary Management will prepare a student to work and move into management in these areas. At the same time, the B.P.S. Program continues and reinforces the Paul Smith's tradition of "experiential learning" with a focus on integrating business management skills with the "hands on" learning in the culinary area both from an historical and future perspective.

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).

These "hands-on learning" experiences are further reinforced in a semester long-series of culinary and food service work experiences known as the Practicum. Students develop and practice work skills and perform jobs under the direction of faculty working in conjunction with industry professionals.

This focus on "It's about 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 three-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:

  • develop, plan, set standards
  • understanding the human dimension, empathy
  • Strategic Planning (Develop, management, assessment)

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 Hotel and Culinary Practicum Coordinator prior to beginning the semester-long Practicum.

* 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.

Contact the Department Chairperson

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.

Semester 1

Some courses run on an accelerated block schedule.

Semester 2

Some courses run on an accelerated block schedule.

Semester 3 (Summer)

Semester 4

3
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Semester 5

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3
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Semester 6

3
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3-4
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 7

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ELECTIVE - UD

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

Additional Requirements

AND

OR

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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