Bachelor of Professional Studies
The Bachelor of Professional Studies (B.P.S.) Degree in Culinary Management will prepare a student to work in and manage the areas of multi-unit food service operations, hotel, casino and resort food and beverage operations, corporate and contract feeding, research and development, and private chefing. Students develop and practice work skills and perform jobs under the direction of faculty working in conjunction with industry professionals.
This program 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:
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 non-credit bearing 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.
Some courses run on an accelerated block schedule.
Some courses run on an accelerated block schedule.
| Courses | |
|---|---|
| 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 201 Intermediate Spanish I | 3 |
| LAN 202 Intermediate Spanish II | 3 |
| LAN 203 Intermediate French I | 3 |
| LAN 204 Intermediate French II | 3 |
| Courses | |
|---|---|
| HOS 400 Recreation & Resort Marketing & Mgmt | 3 |
| MGT 320 The Family Enterprise | 3 |
| MGT 335 Project Management | 3 |
| MKT 305 Advertising and Promotion | 3 |
| Courses | |
|---|---|
| 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 201 Intermediate Spanish I | 3 |
| LAN 202 Intermediate Spanish II | 3 |
| LAN 203 Intermediate French I | 3 |
| LAN 204 Intermediate French II | 3 |
| Courses | |
|---|---|
| HOS 400 Recreation & Resort Marketing & Mgmt | 3 |
| MGT 320 The Family Enterprise | 3 |
| MGT 335 Project Management | 3 |
| MKT 305 Advertising and Promotion | 3 |
| Courses | |
|---|---|
| BAK 320 Advanced Baking & Pastry Arts | 4 |
| BIO 310 BiologicalEffect of Environmental Toxins | 3 |
| BIO 320 Evolution | 3 |
| COM 220 New Media Tools: Various Topics | 3 |
| COM 305 Change Management | 3 |
| COM 310 Facilitation & Reporting | 3 |
| COM 320 Creating and Communicating Value | 3 |
| ENG 340 Contemporary Environmental Writers | 3 |
| ENG 400 Writing On Nature And The Environment | 3 |
| ENV 330 Conservation Biology | 3 |
| FOR 350 Forest Policy | 3 |
| FWS 320 Techniques In Wildlife Management | 4 |
| FWS 480 Fisheries Biology And Management | 3 |
| HOS 350 Field Studies in Hospitality | 6 |
| HUM 300 Philosophy Of Nature | 3 |
| HUM 400 Nature And Art | 3 |
| HUM 420 The Stirring of an Ecological Conscience | 3 |
| INT 362 Interdisciplinary Field Studies | 3 |
| MGT 306 Business Ethics & Decision Making | 3 |
| NRS 331 Land Use Planning | 3 |
| NRS 410 Natural Resource Economics | 3 |
| PRK 355 Visitor Management Services | 3 |
| PRK 360 Diversity & Inclusion By Design | 3 |
| PRK 475 Park & Recreation Design | 3 |
| PSY 335 Social Psychology | 3 |
| REC 361 Recreation Practicum | 4 |
| REC 480 Issues:Rec Adventure Travel & Ecotour | 3 |
| RES 333 Catering Logistics, Operations & Production Management | 4.0 |
| SOC 315 Community Organization & Outreach | 3 |
| SOC 320 Shattering Gender Stereotypes | 3 |
| SOC 325 Women and Leadership | 3 |
400 hours
AND
OR
Current ServSafe Certification required for graduation.
Diane Litynski
Pickett Hall 105
(518)327-6037
dlitynski@paulsmiths.edu