Apply Now Request Information Schedule a Visit

Restaurant Management

Program Codes: REST
Bachelor of Professional Studies

The Bachelor of Professional Studies (B.P.S.) Degree in Restaurant Management will prepare a student to work and move into food serivce and beverage management positions. 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, these 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.

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.

* 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.

Semester 1

Some courses run on an accelerated block schedule.

Professional Cooking Fundamentals I
Course Code:
CUL 101
Course Group(s):
Degree Applicable, Integrative Studies: CASM Program Options, Integrative Studies: FSMT Program Options
Course Description:
This foundational course provides the student with an introduction to foundational professional cooking. It includes study of the basic tenets of kitchen safety, sanitation and food service mathematics. The primary focus is the theory and skill development of knife handling, preparation of stocks, soups and sauces and primary cooking methods. Also covered is product identification, use of herbs, spices and seasonings as well as fundamental fabrication techniques.
Credit:
4
x
CUL 101
Professional Cooking Fundamentals I
4
Professional Cooking Fundamentals II
Course Code:
CUL 102
Course Group(s):
Degree Applicable, Integrative Studies: CASM Program Options, Integrative Studies: FSMT Program Options
Course Description:
This is a continuation of Professional Cooking Foundational I. The course provides the students with the opportunity to strengthen the skill development and application of cooking techniques as introduced in that course through application in breakfast cookery, grains, potato and vegetable cookery. Prerequisite: CUL 101 Professional Cooking Fundamentals I.
Credit:
4
Prerequisites:
Prereq: CUL 101 Lecture Lab combined (May be taken concurrently) Min Grade: D Min Credits: 4.00
x
CUL 102
Professional Cooking Fundamentals II
4
Farm to Table Pt 1
Course Code:
CUL 123
Course Description:
In the last several decades the Farm to Table movement in the United States has gained significant momentum and market share; restaurants, schools, and institutions are all trying to transition to a more local, sustainable, and more nutritious food culture. Chefs and restaurants plan an important role in this transition as they feature ?new? local ingredients to customers and play an important role in educating customers on the Farm to Table movement. In this course, students will gain an understanding of our current food system, with a specific focus on distribution and consumption of local ingredients in commercial (restaurant and institutional) markets in the Adirondack/ North Country Region. Students will tour large and small scale farms to identify and discuss their farming methods, sustainable practices, and commercial markets for local products. Students will study new marketing and distribution methods for local foods and how restaurants and intuitional kitchens can adapt to serving and marketing local food year-round. Students will have opportunities to harvest and prepare local ingredients, preserve local foods, and develop and market value added products for resale. Examples include cheese, maple products, and fruit jams. Completes General Education Requirements: SC-F.
Credit:
1
x
CUL 123
Farm to Table Pt 1
1
International Cuisine
Course Code:
CUL 150
Course Group(s):
Degree Applicable, Integrative Studies: CASM Program Options, Integrative Studies: FSMT Program Options, Social & Cultural Engagement - Reinforcing
Course Description:
As an exploration and examination of global cuisines this course is intended to build upon the students culinary repertoire while expanding students understanding and appreciation of others cultures. Students will explore the factors that have had an affect on the evolution of foods in a variety of countries. These factors include geography and climate; historical and political events and various cultural and religious influences. Prerequisites: CUL 101 Professional Cooking I and CUL 102 Professional Cooking II Completes General Education Requirement:SC-R.
Credit:
4
Prerequisites:
Prereq: (CUL 101 Lecture Lab combined Min Grade: D Min Credits: 4.00 And CUL 102 Lecture Lab combined Min Grade: D Min Credits: 4.00)
x
CUL 150
International Cuisine
4
Nutrition Food Science
Course Code:
CUL 280
Course Group(s):
Analytical Reasoning & Scientific Inquiry - Foundation, Analytical Reasoning & Scientific Inquiry - Reinforcing, Degree Applicable, Integrative Studies: BASM Program Options, Integrative Studies: CASM Program Options, Integrative Studies: FSMT Program Options, Liberal Arts and Science Elective
Course Description:
This course focuses on the functions that carbohydrates, fats, protein, water, vitamins, and minerals have in the body. The course will include measurement of nutritional status and labels as well as the application of dietary guidelines and recommendations. The student will study human nutritional requirements throughout the life cycle. Completes General Education Requirements:AR-F or AR-R, LAS *May be used for either Foundational or Reinforcing - but not both
Credit:
3
x
CUL 280
Nutrition Food Science
3
First Year Seminar
Course Code:
FYS 101
Course Group(s):
Degree Applicable, Liberal Arts and Science Elective, Responsibility & Expression - Foundation
Course Description:
First Year Seminar is an interdisciplinary discussion based course designed to explore questions of meaning, value, and responsibility encountered by individuals and communities. Through reflective activities, readings, projects, presentations and discussions students will develop: active listening skills, oral communication skills, respect for diverse opinions, and action plans that will guide independent, confident, decision making. Completes General Education Requirements:RE-F, LAS
Credit:
3
x
FYS 101
First Year Seminar
3

Semester 2

Some courses run on an accelerated block schedule.

Foundations of Baking
Course Code:
BAK 150
Course Group(s):
Degree Applicable, Integrative Studies: CASM Program Options, Integrative Studies: FSMT Program Options
Course Description:
In this laboratory course, the student will be exposed to a foundational array of baking preparations and skills. The student will be exposed to quick breads; yeast-raised products including artisan breads; pies, tarts, cookies, and cakes; and introductory pastry items such as p?te ? choux, puff pastry, and phyllo dough, as well as custards, fillings, and cold dessert sauces. Additional emphasis will be placed on formula conversion, scaling, and mixing techniques that differentiate baking from cooking.
Credit:
4
x
BAK 150
Foundations of Baking
4
Contemporary Cuisine
Course Code:
CUL 220
Course Group(s):
Degree Applicable, Integrative Studies: CASM Program Options
Course Description:
This Lecture/Lab course provides an opportunity to synthesize the various techniques that students have learned to date in the program to create various preparations with contemporary applications. Emphasis will be placed on presentation and the introduction of modern plating techniques. Additionally, with the growing awareness that diet plays an important role in physical health, foods prepared will incorporate a lighter and more nutritionally sound approach. Submission of Industry Work Experience portfolio is a requirement of this course. Prerequisite: CUL 150 International Cuisine. Co-requisite: CUL 280 Nutrition/Food Science.
Credit:
4
Prerequisites:
Prereq: CUL 150 Lecture Lab combined (May be taken concurrently) Min Grade: D Min Credits: 4.00 And CUL 280 Lecture (May be taken concurrently) Min Grade: D Min Credits: 3.00
x
CUL 220
Contemporary Cuisine
4
Garde Manger & Charcuterie
Course Code:
CUL 240
Course Group(s):
Degree Applicable, Integrative Studies: CASM Program Options
Course Description:
A lecture/ lab that focuses on the methods and theories related to cold food preparation, hors d'eourves, display platters, charcuterie, smoking meats, butchering, seafood and preparing centerpieces from edible foodstuffs. Production methods and safe food handling are emphasized. Prerequisite: CUL 150 International Cuisine.
Credit:
4
Prerequisites:
Prereq: CUL 150 Lecture Lab combined (May be taken concurrently) Min Grade: D Min Credits: 4.00
x
CUL 240
Garde Manger & Charcuterie
4
Finite Math
Course Code:
MAT 110
Course Group(s):
Degree Applicable, Liberal Arts and Science Elective, Quantitative Problem Solving - Foundation
Course Description:
This is an introductory course in using mathematics as a basis for making logical decisions. The course will include the algebra of linear equations and inequalities and the solution of linear equations needed to solve linear programming problems geometrically. Other topics include set theory, matrices, basic statistics and the analysis of graphs. Prerequisite: MAT 097 Fundamentals of Math (C* or better) or appropriate Accuplacer placement score. Completes General Education Requirements:QP-F, LAS
Credit:
3
Prerequisites:
Prereq: Lecture: MAT 99 Lecture Min Grade: C* Min Credits: 3.00 Or Accuplacer Math Placement 110.0000 Or GST 099 Lecture Min Grade: C* Min Credits: 3.00 Or MAT 097 Lecture Min Grade: C* Min Credits: 0.00 Or GST 99A Lecture Min Grade: C* Min Credits: 0.00 Or Accuplacer Math Placement 120.0000
x
MAT 110
Finite Math
3
Food Service Sanitation
Course Code:
RES 170
Course Group(s):
Analytical Reasoning & Scientific Inquiry - Reinforcing, Degree Applicable, Integrative Studies: CASM Program Options, Integrative Studies: FSMT Program Options, Integrative Studies: HRTM Program Options
Course Description:
This course will focus on the importance of sanitation in the food service industry. Students will gain an understanding of the causes of food-borne illnesses and learn how sound sanitation management practices can reduce disease as well as improve food quality and overall success of a restaurant operation. Details concerning food supplies, food handling, the facility and training with regard to sanitation will be included. The process of the HACCP food safety program will be presented and applied. Students will be expected to take the ServSafe certification exam through the Educational Foundation of the National Restaurant Association. Completes General Education Requirement:AR-R.
Credit:
3
x
RES 170
Food Service Sanitation
3
Social & Cultural Food Studies
Course Code:
SOC 120
Course Description:
Social and Cultural Food Studies is an innovative approach to the study of food in ways in which they are discussed and represented today. Through an approach that merges foreign languages with an emphasis on Spanish and French and the impact of those languages in the culinary world, meal etiquette from around the world, anthropology, history, sociology, communications, and a wide range of other subjects, students acquire the tools for developing new conceptualizations, communications, and educational strategies within the reahn of.high-quality gastronomy. LAS
Credit:
3
x
SOC 120
Social & Cultural Food Studies
3

Semester 3 (Summer)

Farm to Table Pt 2
Course Code:
CUL 124
Course Description:
In the last several decades the Farm to Table movement in the United States has gained significant momentum and market share; restaurants, schools, and institutions are all trying to transition to a more local, sustainable, and more nutritious food culture. Chefs and restaurants plan an important role in this transition as they feature ?new? local ingredients to customers and play an important role in educating customers on the Farm to Table movement. In this course, students will gain an understanding of our current food system, with a specific focus on distribution and consumption of local ingredients in commercial (restaurant and institutional) markets in the Adirondack/ North Country Region. Students will tour large and small scale farms to identify and discuss their farming methods, sustainable practices, and commercial markets for local products. Students will study new marketing and distribution methods for local foods and how restaurants and intuitional kitchens can adapt to serving and marketing local food year-round. Students will have opportunities to harvest and prepare local ingredients, preserve local foods, and develop and market value added products for resale. Examples include cheese, maple products, and fruit jams. Completes General Education Requirements: SC-F.
Credit:
2
x
CUL 124
Farm to Table Pt 2
2
Food Service Operation Management
Course Code:
CUL 230
Course Group(s):
Degree Applicable, Integrative Studies: CASM Program Options, Integrative Studies: FSMT Program Options, Quantitative Problem Solving - Reinforcing
Course Description:
This course is designed to introduce the student to the relationship between menu development and the financial impact on food service operations. This course walks the student through the development cycle, beginning with the market research process to support functions of purchasing and receiving, storing and requisitions of food and beverage to produce menu items. Students become familiar with management practices related to foodservice operations such as costing recipes, setting appropriate selling prices based on fixed and variable costs and forecasting to determine food and labor needs. This course also addresses the ongoing processes necessary for maintaining overall profitability including the development of a budget, the analysis of financial reports, and the identification of areas requiring corrective action. Completes General Education Requirement:QP-R.
Credit:
3
x
CUL 230
Food Service Operation Management
3
Specialized Cuisine and Service
Course Code:
CUL 245
Course Group(s):
Degree Applicable
Course Description:
This course offers a practical experience that allows students the opportunity to apply and adapt skills and techniques learned in fundamental laboratory classes in an actual restaurant setting by operating an ?a la carte menu?. Students will learn about customer specific needs and requests such as allergies, intolerances, religious and wellness diets requirements. Students will also participate in establishing menus and creating recipes in accordance of the theme of the chosen restaurant. Students will also rotate to the different stations offered in the back of the house to have a clear understanding of the importance and the purpose of all positions required to operate a kitchen efficiently. This course allows students to assess their professional strengths, weakness, and preferences in order to prepare their externship in a more efficient way. Prerequisites: CUL 101 Professional Cooking I and CUL 102 Professional Cooking II and BAK 150 Foundations of Baking and CUL 150 International Cuisineand CUL 220 Contemporary Cuisine and CUL 240 Garde Manger & Charcuterie Completes General Education Requirements: WC-R, RE-R.
Credit:
4
Prerequisites:
Prereq: (CUL 101 Lecture Lab combined Min Grade: D Min Credits: 4.00 And CUL 102 Lecture Lab combined Min Grade: D Min Credits: 4.00 And BAK 150 Lecture Lab combined Min Grade: D Min Credits: 4.00 And CUL 150 Lecture Lab combined Min Grade: D Min Credits: 4.00 And CUL 220 Lecture Lab combined Min Grade: D Min Credits: 4.00 And CUL 240 Lecture Lab combined Min Grade: D Min Credits: 4.00)
x
CUL 245
Specialized Cuisine and Service
4
Front of the House Management
Course Code:
CUL 270
Course Group(s):
Degree Applicable
Course Description:
In this course students will be exposed to the different styles of service in practice in restaurants and catering industries. They will be confronted to the problems that can raise in the day-to-day activity in this field. They will be able to define the role and the importance of every position in the front of the house from bus boy to manager. A special emphasis will be brought to the manager responsibilities and abilities. Through this experience, students will acquire specific food operations skills in two essential areas which are customer needs and expectations and employee internal relations. An analysis of the history and current state of the industry will serve as a foundation for helping students to acquire the necessary knowledge to ensure and evaluate that guests are receiving and excellent service. In this course students will be introduced to the objectives and requirements of the work experience internship. Prerequisite: RES 170 Food Service Sanitation Completes General Education Requirements: QP-R.
Credit:
4
Prerequisites:
Prereq: RES 170 Lecture Min Grade: D Min Credits: 3.00
x
CUL 270
Front of the House Management
4

Semester 4

Financial Accounting
Course Code:
ACC 101
Course Group(s):
Degree Applicable, ENST: Practitioner Skills Cluster, FORT: Forest Technology Cluster, Integrative Studies: BASM Select One Program Options, Integrative Studies: CASM Select One Program Options, Integrative Studies: EBSB Program Options, Integrative Studies: FSMT Program Options, Integrative Studies: HRTM Select One Program Options, Integrative Studies: MNGT Program Options, Quantitative Problem Solving - Reinforcing
Course Description:

Students utilize the rules of debits/credits in preparing the step-by-step process incorporated in a full accounting cycle. Analysis and preparation of basic financial statements are included. Students will be able to complete an in-depth accounting of certain assets and liabilities. Completes General Education Requirement: QP-R.

Credit:
3 - 3
x
ACC 101
Financial Accounting
3
Principles of Management
Course Code:
MGT 200
Course Group(s):
Degree Applicable, HRTM: Customer Relations Cluster, Integrative Studies: BASM Select One Program Options, Integrative Studies: CASM Select One Program Options, Integrative Studies: EBSB Program Options, Integrative Studies: FSMT Program Options, Integrative Studies: HRTM Select One Program Options, Integrative Studies: MNGT Program Options, Social & Cultural Engagement - Reinforcing
Course Description:
This course is designed to introduce students to the management functions of planning, organizing, leading and controlling. Management theory is examined from an historical perspective and principles are applied using the systems approach and contingency as related to contemporary management practice. Students focus on industry examples and problem solving. Completes General Education Requirement:SC-R.
Credit:
3
x
MGT 200
Principles of Management
3
Principles of Marketing
Course Code:
MKT 200
Course Group(s):
Degree Applicable, HRTM: Customer Relations Cluster, Integrative Studies: BASM Select One Program Options, Integrative Studies: CASM Select One Program Options, Integrative Studies: EBSB Program Options, Integrative Studies: FSMT Program Options, Integrative Studies: HRTM Select One Program Options, Integrative Studies: MNGT Program Options, Responsibility & Expression - Reinforcing, SCWL: Sustainable Practitioner Cluster, Social & Cultural Engagement - Reinforcing, SUST: Sustainable Practitioner Cluster
Course Description:

Students are introduced to the functions of a marketing system to gain a better understanding of the consumer and industrial market place. Creating in design work that illustrates persuasion, emotional allurement, and ability to attract sales is taught. Different strategies necessary to market a product or service are discussed from scientific and practical viewpoints. Topics discussed include product planning and development, quality, pricing promotions, and channels of distribution. (3 hours lecture). Completes General Education Requirements:SC-R, RE-R.

Credit:
3
x
MKT 200
Principles of Marketing
3
Organizational Behavior
Course Code:
PSY 110
Course Group(s):
Degree Applicable, EBM: Minor Electives, Integrative Studies: COMM Program Options, Integrative Studies: EBSB Program Options, Integrative Studies: FSMT Program Options, Integrative Studies: MNGT Program Options, Liberal Arts and Science Elective, Social & Cultural Engagement - Foundation, Social & Cultural Engagement - Reinforcing
Course Description:
The course introduces students to the study and application of psychology as it pertains to organizations. The course develops from the basic theories in psychology - leadership, goal setting, perceptions and attributions - to the applied levels of team development, reward systems, cultural competencies, and organizational effectiveness. Completes General Education Requirements:SC-F or SC-R, LAS *Completes either SC-F or SC-R, but not both
Credit:
3
x
PSY 110
Organizational Behavior
3
__ __
LA ELECTIVE - UD
3-4

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

Semester 5

Managerial Accounting
Course Code:
ACC 102
Course Group(s):
Degree Applicable, EBM: Minor Electives, ENST: Practitioner Skills Cluster, Integrative Studies: EBSB Program Options, Integrative Studies: MNGT Program Options, Quantitative Problem Solving - Reinforcing
Course Description:
Study of the principles of financial accounting begun in Financial Accounting (ACC 101) is continued, including in-depth studies of cash flows, international accounting practices, and corporate structure. A foundation of managerial accounting is presented, including standard costing, budgeting, profit planning, break-even analysis, and responsibility accounting in decision-making situations. Prerequisite: ACC 101 Financial Accounting Completes General Education Requirement:QP-R.
Credit:
3
Prerequisites:
Prereq: (ACC 101 Lecture Min Grade: D Min Credits: 3.00 Or ACC 101 Lecture Min Grade: TR Min Credits: 3.00)
x
ACC 102
Managerial Accounting
3
Hospitality Futures
Course Code:
HOS 331
Course Group(s):
Analytical Reasoning & Scientific Inquiry - Integrated, Degree Applicable, Integrative Studies: FSMT Program Options, Integrative Studies: HRTM Program Options, RECR: Recreation Management Cluster
Course Description:
This is a hospitality industry current events course. Using various creative thinking techniques, students will both present and participate in lectures and discussions concerning current and predicted future trends in the hospitality industry. Because of the nature of the course, subject matter will change each semester to reflect the emergence of new cultural, socioeconomic, business, technology and demographic trends. Prerequisites: Social Cultural-Foundation and Social Cultural-Reinforcing level courses Completes General Education Requirement:AR-I.
Credit:
3
x
HOS 331
Hospitality Futures
3
Financial Decision Making
Course Code:
MAT 335
Course Group(s):
Degree Applicable, ENST: Practitioner Skills Cluster, Liberal Arts and Science Elective, Quantitative Problem Solving - Foundation, Quantitative Problem Solving - Integrated, Written Communication - Integrated
Course Description:
This course will examine the use of mathematics to solve contemporary mathematical problems using real financial transactions as examples. Students will analyze trends and current problems using graphs, spreadsheets, internet resources, and financial equations. Students will develop an Investment Portfolio and write a report on the semester long investigation they conduct on the investing world. Their report will be research based and they will use their own portfolio as an example of the topics they study. Concepts involving algebraic manipulations of equations, exponential equations, and mathematical modeling with their applications to financial decision-making will be emphasized. Course topics will include time value of money, present value and future value, simple and compound interest, ordinary annuities, sinking funds, amortization, stocks and investments. Pre-requisites: MAT 125 Algebra or MAT 110 Finite Math or appropriate Accuplacer placement AND completion of a Quantitative Problem Solving-Reinforcing course. Completes General Education Requirements:WC-I, QP-I, LAS.
Credit:
3
Prerequisites:
Prereq: (MAT 110 Lecture Min Grade: D Min Credits: 3.00 Or MAT 125 Lecture Min Grade: D Min Credits: 3.00 Or Accuplacer Math Placement 200.0000 Or MAT 180 Lecture Min Grade: D Min Credits: 3.00 Or MAT 241 Lecture Min Grade: D Min Credits: 4.00 Or MAT 125 Advanced Studies Min Grade: D Min Credits: 3.00 Or MAT 145 Lecture (May be taken concurrently) Min Grade: D Min Credits: 3.00 Or MAT 125 Lecture Min Grade: TR Min Credits: 3.00)
x
MAT 335
Financial Decision Making
3
Social Research
Course Code:
SOC 220
Course Group(s):
Analytical Reasoning & Scientific Inquiry - Reinforcing, Degree Applicable, DMRS: Analysis and Planning Track, Integrative Studies: COMM Program Options, Integrative Studies: EBSB Program Options, Integrative Studies: ENST Program Options, Integrative Studies: MNGT Program Options, Integrative Studies: NRCM Program Options, Integrative Studies: PSYCH Program Options, Integrative Studies: SCWL Program Options, Liberal Arts and Science Elective, Quantitative Problem Solving - Reinforcing, Social & Cultural Engagement - Reinforcing
Course Description:
Social research explores why people make the choices they make, what the consequences are of those decisions, and what possible ways we can untangle complex social issues. Everyone may have an opinion about all of these questions, but a systematic process of social research involves forming a clear question, collecting reliable data, drawing credible conclusions from those data, and interpreting this evidence in a way that differentiates reliable information from information that should be viewed skeptically. This course focuses specifically on how we construct knowledge about our world and how that reasoning can be used in an informed decision making process. Prerequisite: QP-F, WC-F. Completes General Education Requirements:QP-R, AR-R, SC-R, LAS.
Credit:
3
x
SOC 220
Social Research
3
REST_MGT
REST: Management Cluster
3-4
Creating and Communicating Value

Short Title : COM 320

Course Code : COM 320

Course Description : The ability to persuade others is vital to leadership and advocacy. "Selling" an idea or product should be based on a clear understanding of the audience in terms of who they are, what they want, and how the proposed solution will meet those needs in a way that holds value for all stakeholders. This course will help the student develop interpersonal skills to build trust, shape meaningful dialogue, and form meaningful partnerships. The course will also focus on how to specifically analyze audience and market data to determine value and propose solutions that hold value for both the organization and the individual involved in the process. Prerequisites: COM 201 Interpersonal Communication and COM 210 Technical Communication and Quantitative Problem Solving Foundation course Completes General Education Requirements:RE-I, QP-I, WC-I.

Prerequisites : Prereq: COM 201 Lecture Min Grade: D Min Credits: 3.00 And COM 210 Lecture Min Grade: D Min Credits: 3.00

  • Credit : 3
x
The Business of Craft Beer

Short Title : HOS 318

Course Code : HOS 318

Course Description : This course focuses on beer as a saleable product after the production phase. It provides an overview of the growing beer industry with topics ranging from the practical elements of marketing, promotion, service and profitability. These areas will be presented from different perspectives as they relate to a range of sectors within the industry. Potential career in each sector of the industry will be highlighted and punctuated with guest lecturers and trend topic discussions. Prerequisites: MKT 200 Principles of Marketing and MKT 305 Advertising & Promotion and HOS 315 Practical Brewing.

Prerequisites : Prereq: (MKT 200 Lecture Min Grade: D Min Credits: 3.00 And MKT 305 Lecture Min Grade: D Min Credits: 3.00 And HOS 315 Lecture Min Grade: D Min Credits: 3.00)

  • Credit : 3
x
Festival & Major Event Management

Short Title : HOS 320

Course Code : HOS 320

Course Description : This course examines the full event planning process; beginning with the anatomy of an event to establish the different layers of an event experience and the step by step processes needed to plan, design, and execute events that will meet the needs of both customers and their audiences. Course may include involvement in an area special event. Prerequisites: HOS 101 Hotel, Resort & Tourism Industry Orientation or RES 132 Dining Room & Kitchen Management or REC 105 Recreation & Leisure in the US.

Prerequisites : Prereq: (HOS 101 Lecture Min Grade: D Min Credits: 3.00 Or RES 132 Lecture Min Grade: D Min Credits: 3.00 Or REC 101 Lecture Min Grade: D Min Credits: 3.00 Or REC 105 Lecture Min Grade: D Min Credits: 3.00 Or REC 105 Hybrid Min Grade: D Min Credits: 3.00)

  • Credit : 3
x
Destination Dynamics

Short Title : HOS 325

Course Code : HOS 325

Course Description : Tourism does not just happen. Destinations are a mix of attractions and events, facilities, infrastructure, transportation, and hospitality resources that must be carefully planned for and marketed. This course looks at the tourism system through destination planning and development, marketing, demand factors influencing the market, and the characteristics of travel. A multidisciplinary approach will utilize principles, concepts and theories from psychology, economics, planning, and marketing that influence tourism. Those involved in tourism will see where they fit, who is affected by their actions, and how they are affected by the actions of other system participants. Numerous destinations will be analyzed, including the Adirondacks, and guest speakers from multiple levels of the tourism system will offer their perspectives on tourism and what it takes to create and maintain a successful destination. Prerequisite: MKT 200 Principles of Marketing.

Prerequisites : Prereq: MKT 200 Lecture Min Grade: D Min Credits: 3.00 Or MKT 200 Lecture Min Grade: TR Min Credits: 3.00

  • Credit : 3
x
Recreation & Resort Marketing & Mgmt

Short Title : HOS 400

Course Code : HOS 400

Course Description : A course that applies organizational management techniques to a dynamic, specific segment of the tourism market. Students will discover the unique nature of resorts, the market segments attracted, the complexity of customer service options needed to sustain a market share, human resources issues specific to resorts, economic challenges in resort operations and the environmental characteristics that give each resort its differentiation. Heavy emphasis is placed on marketing principles as applied to these destinations. Prerequisite: MGT 200 Principles of Management or MKT 200 Principles of Marketing.

Prerequisites : Prereq: MGT 200 Lecture Min Grade: D Min Credits: 3.00 Or MKT 200 Lecture Min Grade: D Min Credits: 3.00 Or MGT 200 Hybrid Min Grade: D Min Credits: 3.00 Or MGT 200 Lecture Min Grade: TR Min Credits: 3.00 Or MKT 200 Lecture Min Grade: TR Min Credits: 3.00

  • Credit : 3
x
The Family Enterprise

Short Title : MGT 320

Course Code : MGT 320

Course Description : More than 80% of the businesses in the United States are private entrepreneurships. Although there is a preponderance of "flag" brands throughout this country, the lifeblood of free enterprise is still the family operation. The blend of family values, family systems, and business operations can lead to a very challenging environment for ownership. The course will focus not only on the systems necessary to run a family business, but also on the psychological, human issues that inevitably arise. (3 hours lecture). Prerequisite: Junior standing.

  • Credit : 3
x
Project Management

Short Title : MGT 335

Course Code : MGT 335

Course Description : This course addresses project management of diverse activities. The course offers a practical approach to managing projects, focusing on organizing, planning, and controlling the efforts of the project such as budgeting, time management, staffing and resource management. The course will focus on aligning project goals and strategies with organizational strategic objectives and culture. Students will establish and evaluate measures of success, quantify value commensurate with costs, optimize the use of organizational resources, and consider risk management. Prerequisite: MGT 200 Principles of Management or PSY 110 Organizational Psychology. Completes General Education Requirements:QP-I, AR-I.

Prerequisites : Prereq: MGT 200 Lecture Min Grade: D Min Credits: 3.00 Or MGT 200 Hybrid Min Grade: D Min Credits: 3.00 Or PSY 110 Lecture Min Grade: D Min Credits: 3.00 Or MGT 200 Lecture Min Grade: TR Min Credits: 3.00

  • Credit : 3
x
Strategic Planning And Policy

Short Title : MGT 400

Course Code : MGT 400

Course Description : An inter-disciplinary senior seminar emphasizing the analysis of complex business problems in domestic and global settings. Using a strategic management framework, this course integrates core business knowledge across all functional and decision-support areas to arrive at economically-sound, ethically-principled, value-adding solutions. This case-based seminar will focus on issues of venture capital and other forms of capitalization and enterprise growth; initial public offerings (IPO's); small business management problems and entrepreneurial strategy. (3 hours lecture). Prerequisites: ACC 101 Financial Accounting and MGT 200 Principles of Management. Completes General Education Requirements:QP-I, SC-I, RE-I.

Prerequisites : Prereq: ACC 101 Lecture Min Grade: D Min Credits: 3.00 Or ACC 101 Lecture Min Grade: TR Min Credits: 3.00 And MGT 200 Lecture Min Grade: D Min Credits: 3.00 Or MGT 200 Hybrid Min Grade: D Min Credits: 3.00 Or MGT 200 Lecture Min Grade: TR Min Credits: 3.00

  • Credit : 3
x
Advertising and Promotion

Short Title : MKT 305

Course Code : MKT 305

Course Description :

Students will learn to evaluate advertising as an institution in society and investigate advertising, both as a tool of marketing and as a process of mass communication. Topics such as marketing research, media selection, budget allocation, publicity, and personal selling efforts will be discussed. Through various assigned projects, students will design and produce advertisements in a variety of mediums. (3 hours lecture). Prerequisite: Junior standing.

  • Credit : 3
x
Facilities Planning And Environmental Mg

Short Title : RES 330

Course Code : RES 330

Course Description : This course focuses on designing systems for facilities. These designs include flow charting, built-in efficiencies in the conservation of human and other energies, and the quick, economical, and ecological disposal and recycling of packaging of other materials. It covers preliminary planning, the roles and responsibilities of members of the project team, the design sequence, principles of design, space analysis, equipment layout, fabricated and manufactured equipment, engineering and architecture for foodservice facilities. Prerequisites: HOS 270 Hospitality Applications or HOS 350 Field Studies in Hospitality or CUL 260 Commercial Cooking and Catering.

Prerequisites : Prereq: HOS 270 Practicum Min Grade: D Min Credits: 6.00 Or CUL 260 Lecture Lab combined Min Grade: D Min Credits: 6.00 Or HOS 350 Lecture Lab combined Min Grade: D Min Credits: 6.00

  • Credit : 3
x
Click here to see elective courses.
__ __
ELECTIVE - UD
3-4

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

Semester 6

Beverages: History of the World in Six Glasses
Course Code:
HOS 310
Course Group(s):
CBM: Craft Beer Studies Electives, Degree Applicable, HRTM: Diversity Cluster, Integrative Studies: FSMT Program Options, Integrative Studies: HRTM Program Options, Liberal Arts and Science Elective, Social & Cultural Engagement - Integrated
Course Description:

This course charts world history through the story of six beverages: beer, wine, spirits, coffee, tea, and Coca-Cola. The modern system of taxation, social castes, America's independent spirit, freedom of information and society's move toward globalization have all been made possible by these beverages. Prerequisite: Social Cultural-Foundation level course Completes General Education Requirements:SC-I, LAS.

Credit:
3
x
HOS 310
Beverages: History of the World in Six Glasses
3
Project Management
Course Code:
MGT 335
Course Group(s):
Analytical Reasoning & Scientific Inquiry - Integrated, BASM: Management Cluster, CULM: Management Cluster, Degree Applicable, EBM: Minor Electives, HRTM: Management Cluster, Integrative Studies: COMM Program Options, Integrative Studies: EBSB Program Options, Integrative Studies: FSMT Program Options, Integrative Studies: MNGT Program Options, MNGT: Management Track, PACM: Human Dimension Cluster, Quantitative Problem Solving - Integrated, RECR: Recreation Management Cluster, REST: Management Cluster
Course Description:
This course addresses project management of diverse activities. The course offers a practical approach to managing projects, focusing on organizing, planning, and controlling the efforts of the project such as budgeting, time management, staffing and resource management. The course will focus on aligning project goals and strategies with organizational strategic objectives and culture. Students will establish and evaluate measures of success, quantify value commensurate with costs, optimize the use of organizational resources, and consider risk management. Prerequisite: MGT 200 Principles of Management or PSY 110 Organizational Psychology. Completes General Education Requirements:QP-I, AR-I.
Credit:
3
Prerequisites:
Prereq: MGT 200 Lecture Min Grade: D Min Credits: 3.00 Or MGT 200 Hybrid Min Grade: D Min Credits: 3.00 Or PSY 110 Lecture Min Grade: D Min Credits: 3.00 Or MGT 200 Lecture Min Grade: TR Min Credits: 3.00
x
MGT 335
Project Management
3
Applications in Entrepreneurship
Course Code:
MGT 360
Course Group(s):
Degree Applicable, Integrative Studies: EBSB Program Options, Integrative Studies: FSMT Program Options, Integrative Studies: MNGT Program Options, MNGT: Entrepreneurship Track, MPP: Maple Minor Electives, Quantitative Problem Solving - Integrated, Written Communication - Integrated
Course Description:
This practice-based experience course is designed to provide practical application of the entrepreneurial knowledge gained during the student's first two years of study in Business Management and Entrepreneurial Studies. Students will write a business plan for a business, product or service, and realize it during the semester. Prerequisite: ACC 101 Financial Accounting. Completes General Education Requirements:WC-I, QP-I.
Credit:
3
Prerequisites:
Prereq: ACC 101 Lecture Min Grade: D Min Credits: 3.00 Or ACC 101 Lecture Min Grade: TR Min Credits: 3.00
x
MGT 360
Applications in Entrepreneurship
3
REST_MGT
REST: Management Cluster
3-4
Creating and Communicating Value

Short Title : COM 320

Course Code : COM 320

Course Description : The ability to persuade others is vital to leadership and advocacy. "Selling" an idea or product should be based on a clear understanding of the audience in terms of who they are, what they want, and how the proposed solution will meet those needs in a way that holds value for all stakeholders. This course will help the student develop interpersonal skills to build trust, shape meaningful dialogue, and form meaningful partnerships. The course will also focus on how to specifically analyze audience and market data to determine value and propose solutions that hold value for both the organization and the individual involved in the process. Prerequisites: COM 201 Interpersonal Communication and COM 210 Technical Communication and Quantitative Problem Solving Foundation course Completes General Education Requirements:RE-I, QP-I, WC-I.

Prerequisites : Prereq: COM 201 Lecture Min Grade: D Min Credits: 3.00 And COM 210 Lecture Min Grade: D Min Credits: 3.00

  • Credit : 3
x
The Business of Craft Beer

Short Title : HOS 318

Course Code : HOS 318

Course Description : This course focuses on beer as a saleable product after the production phase. It provides an overview of the growing beer industry with topics ranging from the practical elements of marketing, promotion, service and profitability. These areas will be presented from different perspectives as they relate to a range of sectors within the industry. Potential career in each sector of the industry will be highlighted and punctuated with guest lecturers and trend topic discussions. Prerequisites: MKT 200 Principles of Marketing and MKT 305 Advertising & Promotion and HOS 315 Practical Brewing.

Prerequisites : Prereq: (MKT 200 Lecture Min Grade: D Min Credits: 3.00 And MKT 305 Lecture Min Grade: D Min Credits: 3.00 And HOS 315 Lecture Min Grade: D Min Credits: 3.00)

  • Credit : 3
x
Festival & Major Event Management

Short Title : HOS 320

Course Code : HOS 320

Course Description : This course examines the full event planning process; beginning with the anatomy of an event to establish the different layers of an event experience and the step by step processes needed to plan, design, and execute events that will meet the needs of both customers and their audiences. Course may include involvement in an area special event. Prerequisites: HOS 101 Hotel, Resort & Tourism Industry Orientation or RES 132 Dining Room & Kitchen Management or REC 105 Recreation & Leisure in the US.

Prerequisites : Prereq: (HOS 101 Lecture Min Grade: D Min Credits: 3.00 Or RES 132 Lecture Min Grade: D Min Credits: 3.00 Or REC 101 Lecture Min Grade: D Min Credits: 3.00 Or REC 105 Lecture Min Grade: D Min Credits: 3.00 Or REC 105 Hybrid Min Grade: D Min Credits: 3.00)

  • Credit : 3
x
Destination Dynamics

Short Title : HOS 325

Course Code : HOS 325

Course Description : Tourism does not just happen. Destinations are a mix of attractions and events, facilities, infrastructure, transportation, and hospitality resources that must be carefully planned for and marketed. This course looks at the tourism system through destination planning and development, marketing, demand factors influencing the market, and the characteristics of travel. A multidisciplinary approach will utilize principles, concepts and theories from psychology, economics, planning, and marketing that influence tourism. Those involved in tourism will see where they fit, who is affected by their actions, and how they are affected by the actions of other system participants. Numerous destinations will be analyzed, including the Adirondacks, and guest speakers from multiple levels of the tourism system will offer their perspectives on tourism and what it takes to create and maintain a successful destination. Prerequisite: MKT 200 Principles of Marketing.

Prerequisites : Prereq: MKT 200 Lecture Min Grade: D Min Credits: 3.00 Or MKT 200 Lecture Min Grade: TR Min Credits: 3.00

  • Credit : 3
x
Recreation & Resort Marketing & Mgmt

Short Title : HOS 400

Course Code : HOS 400

Course Description : A course that applies organizational management techniques to a dynamic, specific segment of the tourism market. Students will discover the unique nature of resorts, the market segments attracted, the complexity of customer service options needed to sustain a market share, human resources issues specific to resorts, economic challenges in resort operations and the environmental characteristics that give each resort its differentiation. Heavy emphasis is placed on marketing principles as applied to these destinations. Prerequisite: MGT 200 Principles of Management or MKT 200 Principles of Marketing.

Prerequisites : Prereq: MGT 200 Lecture Min Grade: D Min Credits: 3.00 Or MKT 200 Lecture Min Grade: D Min Credits: 3.00 Or MGT 200 Hybrid Min Grade: D Min Credits: 3.00 Or MGT 200 Lecture Min Grade: TR Min Credits: 3.00 Or MKT 200 Lecture Min Grade: TR Min Credits: 3.00

  • Credit : 3
x
The Family Enterprise

Short Title : MGT 320

Course Code : MGT 320

Course Description : More than 80% of the businesses in the United States are private entrepreneurships. Although there is a preponderance of "flag" brands throughout this country, the lifeblood of free enterprise is still the family operation. The blend of family values, family systems, and business operations can lead to a very challenging environment for ownership. The course will focus not only on the systems necessary to run a family business, but also on the psychological, human issues that inevitably arise. (3 hours lecture). Prerequisite: Junior standing.

  • Credit : 3
x
Project Management

Short Title : MGT 335

Course Code : MGT 335

Course Description : This course addresses project management of diverse activities. The course offers a practical approach to managing projects, focusing on organizing, planning, and controlling the efforts of the project such as budgeting, time management, staffing and resource management. The course will focus on aligning project goals and strategies with organizational strategic objectives and culture. Students will establish and evaluate measures of success, quantify value commensurate with costs, optimize the use of organizational resources, and consider risk management. Prerequisite: MGT 200 Principles of Management or PSY 110 Organizational Psychology. Completes General Education Requirements:QP-I, AR-I.

Prerequisites : Prereq: MGT 200 Lecture Min Grade: D Min Credits: 3.00 Or MGT 200 Hybrid Min Grade: D Min Credits: 3.00 Or PSY 110 Lecture Min Grade: D Min Credits: 3.00 Or MGT 200 Lecture Min Grade: TR Min Credits: 3.00

  • Credit : 3
x
Strategic Planning And Policy

Short Title : MGT 400

Course Code : MGT 400

Course Description : An inter-disciplinary senior seminar emphasizing the analysis of complex business problems in domestic and global settings. Using a strategic management framework, this course integrates core business knowledge across all functional and decision-support areas to arrive at economically-sound, ethically-principled, value-adding solutions. This case-based seminar will focus on issues of venture capital and other forms of capitalization and enterprise growth; initial public offerings (IPO's); small business management problems and entrepreneurial strategy. (3 hours lecture). Prerequisites: ACC 101 Financial Accounting and MGT 200 Principles of Management. Completes General Education Requirements:QP-I, SC-I, RE-I.

Prerequisites : Prereq: ACC 101 Lecture Min Grade: D Min Credits: 3.00 Or ACC 101 Lecture Min Grade: TR Min Credits: 3.00 And MGT 200 Lecture Min Grade: D Min Credits: 3.00 Or MGT 200 Hybrid Min Grade: D Min Credits: 3.00 Or MGT 200 Lecture Min Grade: TR Min Credits: 3.00

  • Credit : 3
x
Advertising and Promotion

Short Title : MKT 305

Course Code : MKT 305

Course Description :

Students will learn to evaluate advertising as an institution in society and investigate advertising, both as a tool of marketing and as a process of mass communication. Topics such as marketing research, media selection, budget allocation, publicity, and personal selling efforts will be discussed. Through various assigned projects, students will design and produce advertisements in a variety of mediums. (3 hours lecture). Prerequisite: Junior standing.

  • Credit : 3
x
Facilities Planning And Environmental Mg

Short Title : RES 330

Course Code : RES 330

Course Description : This course focuses on designing systems for facilities. These designs include flow charting, built-in efficiencies in the conservation of human and other energies, and the quick, economical, and ecological disposal and recycling of packaging of other materials. It covers preliminary planning, the roles and responsibilities of members of the project team, the design sequence, principles of design, space analysis, equipment layout, fabricated and manufactured equipment, engineering and architecture for foodservice facilities. Prerequisites: HOS 270 Hospitality Applications or HOS 350 Field Studies in Hospitality or CUL 260 Commercial Cooking and Catering.

Prerequisites : Prereq: HOS 270 Practicum Min Grade: D Min Credits: 6.00 Or CUL 260 Lecture Lab combined Min Grade: D Min Credits: 6.00 Or HOS 350 Lecture Lab combined Min Grade: D Min Credits: 6.00

  • Credit : 3
x
Click here to see elective courses.
__ __
ELECTIVE - UD
3-4

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

Semester 7

Field Studies in Hospitality
Course Code:
HOS 350
Course Group(s):
Analytical Reasoning & Scientific Inquiry - Integrated, Degree Applicable, Integrative Studies: HRTM Program Options, Responsibility & Expression - Integrated, Social & Cultural Engagement - Integrated
Course Description:
This course that offers students the opportunity to work directly with an outside hospitality organization (hotels, restaurant, tourism associations) to analyze and assess a specific aspect of its business. Within the organization, the students will interview key personnel and review business standards and procedures to understand its current operations. The students will research industry trends, best practice methods, and key performance measures to develop multiple alternatives or business scenarios for the organization to consider. A professional findings report, that discusses the selected solutions along with advantages and disadvantages of each, will be a major deliverable of the course. The course will culminate in the students orally presenting the findings to the organization's management followed by a robust roundtable discussion. Prerequisite: HOS 101 Hotel Resort & Tourism Industry Orientation. Completes General Education Requirements:AR-I, RE-I, SC-I.
Credit:
6
Prerequisites:
Prereq: HOS 101 Lecture Min Grade: D Min Credits: 3.00
x
HOS 350
Field Studies in Hospitality
6
Management Capstone
Course Code:
MGT 495
Course Group(s):
Capstone Courses, Degree Applicable
Course Description:
Through this culminating experience, students will have the opportunity to demonstrate the critical thinking and synthesis skills necessary to integrate college educational goals with management related learning objectives. Students will have the opportunity to execute independently a research-based and/or practitioner focused project. For a given management situation in a community (e.g., business, entrepreneurship, sports), students will analyze and apply management, marketing, budgetary, economic, communication, and financial principles to the project/endeavor. Prerequisites: SOC 200 Social Research and Senior Status
Credit:
3
Prerequisites:
Prereq: SOC 200 Lecture Min Grade: D Min Credits: 3.00
x
MGT 495
Management Capstone
3
Cultural Enology
Course Code:
RES 431
Course Group(s):
Degree Applicable, Integrative Studies: CASM Program Options, Integrative Studies: FSMT Program Options, Integrative Studies: HRTM Program Options, Liberal Arts and Science Elective, Social & Cultural Engagement - Integrated, Written Communication - Integrated
Course Description:
The course will examine the history, trends, production and taste qualities of wine as well as beer and spirits as related to wine. Students will research the influence of wine on the economic and social development of various cultures. They will also analyze trends and investigate the impact of wine on the hospitality industry. Students will compare characteristics of major types of wine, evaluate overall quality and formulate wine and food pairings based on general guidelines and personal taste. Prerequisite: Social Cultural Foundation and Reinforcing experience. Completes General Education Requirements:SC-I, WC-I, LAS
Credit:
3
x
RES 431
Cultural Enology
3
__ __
ELECTIVE - UD
3-4

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

Additional Requirements

Culinary Externship
Course Code:
CUL 295
Course Group(s):
Degree Applicable, Integrative Studies: CASM Program Options
Course Description:
Students spend a semester or more of food preparation work at a hotel, restaurant, resort, or contract food service operation. Students will sign a contractual agreement with an externship site. The following options are available: 1) Competitive participation in one of the externships developed by the College; or 2) Independent externship in the industry secured by the student that meets the approval of the Dean. Verifiable full-time, work experience of one year or more in the culinary industry, prior to enrollment at Paul Smith's, may be substituted for either option one or two. (See Externship Verification Process section). Enrollment in either of the two options requires a cumulative GPA of 2.00 or better. Grading is Pass/Fail based on completion of the contractual agreement with the externship property and adherence to their rules and regulations of employment as well as to Paul Smith's College rules of student conduct. Prerequisite: One full semester of course work in the Culinary AOS program.
Credit:
7
x
CUL 295
Culinary Externship
7

400 hours

AND

Work Experience 400hrs
Course Code:
WRK 290
Course Group(s):
Degree Applicable
Course Description:

Students apply knowledge from classroom learning to on the job employment experiences that support their career goals. Students are required to complete a minimum of 400 hours of documented work experience. This course satisfies the Associates degree requirement and the first half of the baccalaureate degree requirement for industry work experience. Students must complete a minimum of 200 work hours at any given Internship site. Assistance with Internship placement is available through the Office of Hospitality Internships.

x
WRK 290
Work Experience 400hrs
0

OR

Work Experience 800hrs
Course Code:
WRK 490
Course Group(s):
Degree Applicable
Course Description:

Students apply knowledge from classroom learning and from previous industry work experience to on the job employment experiences that support their career goals. Students are required to complete a minimum of 400 hours of documented work experience. This course satisfies the second half of the baccalaureate degree requirement for industry work experience. Students must complete a minimum of 200 work hours at any given Internship site. Assistance with Internship placement is available through the Office of Hospitality Internships.

x
WRK 490
Work Experience 800hrs
0
National Restaurant Association ServSafe Certification

Current ServSafe Certification required for graduation.

Total Credits 120

Contact Information

Culinary Management

Chef Bruno Neveu

Pickett Hall 107

518-327-6238

bneveu@paulsmiths.edu


Related Programs

REST

Culinary Management
120

Degree Apply Now Apply Now Request Information M C C Request Information Schedule a Visit M C C Schedule a Visit
Menu
Degrees & Certificates
A-Z By Category By Department By Area of Interest
Course Descriptions
By Course Code (A-Z) By Department
Profile of Paul Smith's College
Mission, Vision & Values Accreditation College Communication Policy Faculty and Students Graduation Rate Graduate Employment and Further Education Rates Articulation/Transfer Agreements
Admission to Paul Smith's College
Application Process Transfer Students International Students University of Cambridge Exams International Baccalaureate Courses and Diploma Translation and Evaluation for International Transcript Non-Discrimination Policy Visiting the Paul Smith’s College Campus Orientation and Placement Testing Program Admission Standards
Expenses and Refund Policy
Tuition and Fees Expense Explanatory Notes External Study Programs Other Charges Payment of Expenses Payment Plan Payment Deadlines Refund Policy Financial Obligations and Collection
Financial Aid: Financing Your College Education
Financial Aid Application Procedures & Priority Deadline Date Student Eligibility for Federal Student Aid Programs Verification Federal Grants and Loans New York State Grants Paul Smith’s College Grants and Scholarships Satisfactory Academic Progress (SAP) Policy Complete Withdrawal and Non-Attendance Policies VA Educational Benefits Consumer Information
Student Affairs & Campus Life
Community Guide Student Activities Student Health Services Intercollegiate and Intramural Sports Student Development Center Residence Hall Living The Jeanne Clery Disclosure of Campus Security Policy and Campus Crime Statistics Act
Academic Policies and Procedures
Academic Advising Academic Integrity Policy Attendance Auditing Behavioral Standards Certification of Enrollment Classification of Students Commencement Participation Complaints Dean’s List/Adirondack Scholar’s List Degree Completion Drop/Adds Dual Degree Guidelines Enrollment Status Externship Verification Process Family Educational Rights and Privacy Act (FERPA) Final Assessment Policy Grade Change Procedure Grading System Graduation Guarantee Graduation Requirements Independent Study Institutional Credits Minor Guidelines Mobile Computing Requirement Overloads Program Changes Re-Admission Registration Rescheduled Classes Standards of Academic Progress Transcripts Transfer Credit Policy Transitional Program Veterans Withdrawal
Academic Program Information
Integrated General Education
Graduate Student Supplement
Academic Standing Campus Computing Credit from Previous Enrollment at PSC Credits from Other Institutions Demonstration of Online Attendance and Administrative Withdrawals Enrollment Status Financial Aid Grading System Graduation Requirements Registration Procedures Transcripts Tuition and Fees Undergraduates Taking Graduate Courses
Educational Resources
Academic Success Center Career Services Center for Accommodative Services (CAS) The Higher Education Opportunity Program (HEOP) TRiO - Student Support Services
Instructional and Administrative Facilities
Facilities Building Forestry Club Cabin J.R. Freer Science Hall- Renovated in 1998 and 2004/2005, 2017 Phelps Smith Administration Building- Renovated 2000 Howell G. Pickett Hall- Renovated 2007 Sporck Admissions Center Cantwell Hall- Renovated in 1998, 2003, 2005, 2012 Countess Alicia Spaulding Paolozzi Environmental Science and Education Center Joan Weill Student Center- Constructed 2005 Joan Weill Adirondack Library Campus Safety Building- Renovated 2011/2012 Saunders Sports Complex- Renovated in 2007, 2008, 2009 Buxton Gymnasium- Renovated 2010
Personnel Directory
Office Directory Board of Trustees Administrative Staff Faculty Emeriti Faculty Academic Support Staff
Notes
A Note to Prospective Students Possible Changes in Catalog Material Clery Act Statement Equal Opportunity Policy & Non-discrimination Statement Publishing