Bachelor in Culinary Arts & Service Management
Paul Smith's College
Key Information
Campus location
Paul Smiths, USA
Languages
English
Study format
On-Campus
Duration
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Pace
Full time
Tuition fees
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Application deadline
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Earliest start date
Sep 2024
Scholarships
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Introduction
Bachelor Degree in Culinary Arts & Service Management
Our graduates are multifaceted leaders ready to enter the exhilarating food and beverage industry. Hands-on learning happens in our six commercial-quality food laboratories, two on-campus restaurants and student-run retail bakery outlet. Coursework is applied in the real world through a semester-long series of hotel, culinary and food service work experiences. Students develop skills under faculty supervision while working off-campus with professionals, providing students with paid employment opportunities that support their career goals. What will you learn?
- advanced culinary techniques
- emerging trends in nutrition, sanitation and food service operations
- aesthetic appreciation for sensory perceptions of flavors, aromas, plate presentations and ambiance
- marketing, sales and customer service
- research and development
- strategic planning and financial management
- planning and operations
- leadership
Graduates enter the workforce as executive chefs, hotel and resort managers, research and development experts, managers of large-scale food service operations and private chefs. This program also prepares entrepreneurs to operate a full-service restaurant or multilocation foodservice operation.
ACCREDITED BY THE AMERICAN CULINARY FEDERATION
Key Facts
- B.P.S. degree
- 123 credit hours (minimum) required
- 31+ credits must be in the liberal arts and sciences
- 45+ credits must be in 300/400 level courses
- 800 hours of industry work experience is required
- 200 hours (minimum) required at each internship site
- This is not credit-bearing and there is no tuition fee
- Accredited by the American Culinary Federation
Career Options
- Executive chef
- Sous chef
- Pastry chef
- Corporate chef
- Catering
- Dining services
- Culinary educator
- Restaurant management
- Food and beverage services
- Menu design
Required Courses
- Financial Accounting
- Advanced Patisserie
- Professional Cooking Fundamentals I
- Professional Cooking Fundamentals II
- International Cuisine
- Contemporary Cuisine
- Food Service Operations Management
- Garde Manger/Charcuterie
- Commercial Cooking and Catering
- Nutrition/Food Science
- American Gastronomy
- Culinary Futures/Food Technology
- Advanced Kitchen Menu Management
- The Global Market
- Finance
- Hospitality Futures
- The Service Economy
- Ethics
- Language Sequence
- Strategic Planning and Policy
- Advertising and Promotion
- Dining Room & Kitchen Operations
- Food Service Sanitation
- Facilities Planning
- Environmental Management
- Cultural Enology
- Capstone Project Planning
- Capstone Project
English Language Requirements
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