Culinary Management

Baking Arts and Service Management, B.P.S.

The baking and pastry profession has dramatically grown and changed over the last few decades. New products, techniques, and technology have all proven the need for trained baking and pastry chefs. With innovative medians the baking and pastry field has broadened as a passion for many. In years prior, the baking and pastry chef primarily focused on classical desserts in a restaurant. Now the scope has widened and with it an artistic field has emerged. The opportunities in the baking and pastry field extend far beyond making classical desserts in a restaurant setting. These include, managing a full-scale bakery, head of pastry department in restaurant settings from casual to fine dining. Other areas include hotel, casino and resort food operations, corporate operations, research and development and private pastry chef. Graduates of the Baking Arts and Service Management (BPS) will have the foundation skills and knowledge to manage a bakery operation or ultimately serve as an Executive Pastry Chef. At the same time, the BPS program continues and reinforces the Paul Smith’s tradition of experiential learning with a focus on integrating management skills with hands-on learning in the baking and pastry field.

This integrated type of learning is delivered on the Paul Smith’s campus in facilities that include a student-operated bakery, two on campus restaurants, a baking laboratory with commercial baking equipment, a lab for chocolates and confections, and a state-of–the-art world link classroom. Off-campus field trips to enhance learning out of the classroom are also part of learning in the Baking and Pastry program. Guest chefs, guest speakers and demonstrations by professionals in the field are another way learning can happen in the program.

Professional skills that the program will prepare a student for are to professionally prepare, cost, produce, and present pastry, baked products, and desserts that exemplify emerging trends, nutritional awareness, and creative artisan quality. Students will also learn how to direct and oversee the pastry and baking functions of the kitchen(s), including menu development, inventory and purchasing of supplies, and cost control. They will create dessert menus and bakery inventory to maximize profits and minimize loss. Students will test and develop recipes and presentation styles that exhibit current concepts, practices, and procedures. Other areas of focus in the program are, but not limited to, customer development and service, critical thinking and financial management, leadership and communication, and safety and responsibility.

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. Students enrolled in the four-year BPS degree programs are required to complete a minimum of 800 hours of documented work experience prior to graduation.

Code of Professionalism

Professionalism is stressed throughout this program and is applied to work habits as well as to student appearance. Uniform, personal appearance and conduct codes are strictly enforced. Hospitality, Resort and Culinary Management students are required to be clean shaven (a neat mustache is allowed), have properly trimmed hair (top of the ear and top back of the collar for males; tied up and under head covers for females). Excess make-up is discouraged in labs and jewelry must not be worn in laboratory settings. It is highly recommended that male students have a business suit (including dress shirt and tie) to use for use at industry events, including job interviews. Female students should have suitable professional attire (business suit with skirt or pants and blouse or other suitable top) for the same purpose. Specific equipment and uniform requirements are described below.

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 pastry kit purchased from the college bookstore. Headwear is white skullcaps for freshmen and sophomores (included in the initial uniform packet) and black skullcaps for juniors and seniors. Students will be billed for this uniform packet.

* 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.

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. Completion of the Food Safety Managers or National Restaurant Association ServSafe Certificate is required for graduation.

General Education and General Electives

 

 

Written Communication Foundation

Electives to reach 120 total credits, 30 LAS credits and 45 upper division credits

 

Written Communication Reinforcing

 

 

Quantitative Problem Solving Foundation

 

 

Responsibility & Expression Foundation

 

 

Social & Cultural Foundation

 

 

 

 

Core Requirements

 

 

ACC 101: Financial Accounting

BAK 275: Confections and Decorative Work

 

BAK 160: Foundations of Baking

MKT 200: Principles of Marketing

 

BAK 165: Quantity Baking I

CUL 320: American Gastronomy

 

BAK 260: Foundations of Pastry Arts and Baking II

BAK 310: Guided Study on Baking Techniques

 

BAK 265: Quantity Baking II

HOS 331: Hospitality Futures

 

CUL 280: Nutrition/Food Science

HOS 300: The Service Economy

 

BAK 280: Retail Practical Experience

BAK 320: Advanced Baking and Pastry Arts

 

MGT 200: Principles of Management

BAK 410: Practical Pastry Chef Experience

 

MGT 250: Sustainable Practices in Entrepreneurship

MAT 335: Financial Decision Making

 

RES 250: Introduction to Food Production

CUL 462: Capstone Kitchen Menu Management

 

BAK 270: International Baking and Pastry

 

 

 

 

Management Cluster Courses (choose 2 courses)

 

 

MGT 306: Business Ethics and Decision Making

MGT 310: Human Resource Management

 

COM 300: Dispute Management

MIS 410: Management Information Systems

 

HOS 320: Festival and Major Event Management

MGT 330: Operations Management

 

MGT 320: The Family Enterprise

HOS 400: Recreation&Resort Marketing & Management

 

ECN 400: Global Markets

 

*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.

Culinary Arts and Service Management, B.P.S.

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 Arts and Service 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 six commercial type food laboratories, a baking laboratory equipped with commercial baking equipment, a state-of-the-art "World Link" computer classroom, and the Wally Ganzi, Jr. Palm Restaurant Training Complex (a 32 seat dining room and supporting cooking lab). In addition, two retail sales facilities are operated by Hospitality and Culinary students as a part of their "hands-on learning" experiences. These facilities include the A.P. Smith Bakery, and the St. Regis Cafe (a 64 seat American Bistro type restaurant).

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 four-year BS and BPS degree programs are required to complete a minimum of 800 hours of documented work experience prior to graduation. The requirement for the AAS two-year program students is 400 hours.

Code of Professionalism

Professionalism is stressed throughout this program and is applied to work habits as well as to student appearance. Uniform, personal appearance and conduct codes are strictly enforced. Hospitality, Resort and Culinary Management students are required to be clean shaven (a neat mustache is allowed), have properly trimmed hair (top of the ear and top back of the collar for males; tied up and under head covers for females). Excess make-up is discouraged in labs and jewelry must not be worn in laboratory settings. It is highly recommended that male students have a business suit (including dress shirt and tie) to use for use at industry events including job interviews. Female students should have suitable professional attire (business suit with skirt or pants and blouse or other suitable top) for the same purpose. Specific equipment and uniform requirements are described below.

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.

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.

General Education and General Electives

 

Written Communication Foundation

Social & Cultural Foundation

 

Written Communication Reinforcing

Upper Division Elective

 

Quantitative Problem Solving Foundation

Upper Division Elective

 

Responsibility & Expression Foundation

Elective

 

Responsibility & Expression Reinforcing

Elective

 

Responsibility & Expression Integrated

 

 

 

 

Core Requirements

 

ACC 101: Financial Accounting

CUL 341: Culinary Futures/Food Technology

 

BAK 150: Foundations of Baking

CUL 461: Culinary Research and Planning Seminar

 

BAK 332: Advanced Patisserie

CUL 462: Capstone Kitchen Menu Management

 

CUL 101: Professional Cooking Fundamentals I

FIN 310: Finance

 

CUL 102: Professional Cooking Fundamentals II

HOS 331: Hospitality Futures

 

CUL 150: International Cuisine

HOS 300: The Service Economy

 

CUL 220: Contemporary Cuisine

Elementary Language I**

 

CUL 230: Food Service Operations Management

Elementary Language II**

 

CUL 240: Garde Manger/Charcuterie

MKT 200: Principles of Marketing

 

CUL 260: Commercial Cooking and Catering

MGT 400: Strategic Planning and Policy

 

CUL 280: Nutrition/Food Science

RES 132: Dining Room & Kitchen Operations

 

CUL 320: American Gastronomy

RES 330: Facilities Planning and Environmental Management

 

RES 170: Food Service Sanitation

RES 431: Cultural Enology

*800 hours of internship/industry work experience are required for this degree with no less than 200 hours occurring at each internship site.

** Students are required to demonstrate a language competency at the Conversational Language II or Elementary Language II level to complete their graduation requirements.

* 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.

Food Service Management, B.P.S.

The Bachelor of Science Degree in Food Service Management prepares graduates for exciting careers in the broad Food Service arena including the production, preparation, distribution and service of food and food related products. This dynamic industry is now one of the largest in the world. The opportunities in the food service industry are many and varied, ranging from managing or directing hospitality type food and beverage operations within an individual hotel, resort, restaurant, casino, cruise ship or club all the way to serving a corporate vice president or director for the companies that own and operate multi-unit facilities in this arena. Another major area of focus is in the institutional food service area which includes providing food service for hospitals, schools and universities, the military, prisons, and other large organizations that have a need for feeding their employees and customers. Another exciting and growing area is being involved in the area of contract feeding working for global companies such as SODEXO, ARAMARK, or Compass that provide food service on a contractual basis for the organizations listed above as well as for airlines. Another rapidly expanding area is within the retail grocery or supermarket industry which has entered both the in-store and take away prepared foods field. You could find yourself employed in small privately owned food service business all the way up to working for a global multi-unit hospitality/food service corporation in an international location.

The Food Service Management Program focuses on developing those skill sets necessary for managing the operations of the multi-faceted food service venues of today. This program is unique in that it is built upon acquiring a strong foundation in the culinary arts and food production. This is followed by learning and gaining the knowledge and skills required to manage people, financial, and physical assets. This is accomplished through the development of students critical thinking, written and verbal communication and people management skills. Marketing, finance and accounting, and human resource management are major focuses at the upper division level. This learning is applied through practical application both in the classroom,/laboratory and in the field. In addition to the prescribed integrated general education focus, students have the opportunity to explore other areas and broaden their perspective of our global environment by selecting and taking classes from a diversified selection of liberal arts courses. One of the major threads throughout the program curriculum is on a balanced approach to sustainability.

The minimum number of credit hours necessary to meet degree requirements for the Forest Operations program is 121. A minimum of 60 credits of the total shall be drawn from the Liberal Arts and Sciences. At least 45 credits shall be 300- or 400-level courses.

First Year

 

 

ENG 101: Effective College Writing

BAK 150: Foundations of Baking I

 

CUL 101: Professional Cookery Fundamentals I

CUL 150: International Cuisine

 

CUL 102: Professional Cookery Fundamentals II

Quantitative Problem Solving Foundation

 

FYS 101: First Year Seminar

RES 170: Food Service Sanitation

 

RES 132: Dining Room and Kitchen Operations

PSY 110: Organizational Behavior

Second Year

 

 

MKT 200: Principles of Marketing

Written Communication Reinforcing

 

Customer Relations Cluster

CUL 260: Commercial Cooking and Catering

 

CUL 280: Nutrition

CUL 230: Food Service Operations

 

ACC 101: Accounting

MGT 250: Sustainable Practices Entrepreneurship

 

Liberal Arts and Science Elective

MKT 200: Principles of Marketing

Third Year

 

HOS 331: Hospitality Futures

MGT 400: Strategic Planning

 

RES 310: Field Studies in Food

Management Cluster - Upper Division

 

Elective

Diversity Cluster - Upper Division

 

Elective

Liberal Arts and Science Elective

 

 

Elective

Fourth Year

 

 

MAT 335: Financial Decision Making

MGT 460: Management Capstone

 

MGT 330: Program Management

Management Cluster - Upper Division

 

MGT 360: Application in Entrepreneurship I

Elective - Upper Division

 

Liberal Arts and Science Elective - Upper Division

Elective - Upper Division

 

Elective - Upper Division

Elective - Upper Division

 

 

Customer Relations Cluster (choose one course)

 

COM 201: Interpersonal Communication

HOS 150: Front Office Property Management

RES 130: Introduction to Beverage & Table Service

 

 

 

Management Cluster Courses (upper divison): Choose 3 courses

HOS 400: Recreation, Resort Marketing & Management

HOS 320: Festival and Major Event Management

MKT 305: Advertising and Promotion

MGT 320: The Family Enterprise

MGT 310: Human Resource Management

ACC 301: Small Business Accounting

MGT 400: Strategic Planning and Policy

 

 

 

 

 

Diversity Cluster Courses (upper division): Choose 1 course

SOC 400: American Labor Movement

SOC 305: Gerontology

HOS 310: History of the World in 6 Glasses

SOC 320: Shattering Gender Stereotypes

SOC 300: Cultural Anthropology

PRK 360: Diversity and Inclusion by Design

SOC 310: Mobility and Modern Society

 

 

Program Total: a minimum of 121 Credits

Baking & Pastry Arts, A.A.S.

The Baking & Pastry Arts AAS Program provides a comprehensive learning opportunity for learners who plan to pursue careers in the Baking and Pastry Arts aspect of the rapidly expanding food service industry. Graduates of the AAS program are prepared to enter the workforce as journeyman bakers, assistants to pastry chefs, retail bakery management trainees, or commercial bakers. This program is also designed to prepare people who desire to own and operate a bakery or café/bakery.

Baking and Pastry Arts students learn by applying basic baking principles and developing the hands-on skills necessary to become a professional in the baking and pastry arts field. Skill development is accomplished through a variety of individualized hands-on assignments where the basic principles, methods, and techniques of baking are integrated and applied in the production of baked items on a small scale. This application is further reinforced through production on a larger scale of quality baked items on a consistent basis for retail sale and commercial use. During this process students are introduced to the different components of baked goods including the different types of dough, cake batters, pastry and crème fillings, and custards. The use of these components to produce the final high quality product for resale and or commercial use is the final phase of learning on the production side. As baking is considered to be both an art and a science, understanding the use of the scientific method and principles are a major focus. The importance and impact of time and temperature, ratios, weights & measures, and ingredient composition on the final product is learned and reinforced through the use of the trial and error method.

In addition to producing high quality baked goods for re-sale, the business side of bakery operations are learned by operating a retail outlet located on-campus as a part of the course work. Students will incorporate their technical skills with the business practices necessary to merchandise product and manage the A.P. Smith's commercial bakery outlet. All of this learning is further reinforced and integrated through the completion of a 400 hour industry work experience.

Hotel bake shops, restaurant pastry departments, private retail bakery operations, and in-store bakeries actively seek those individuals who successfully complete these program requirements. Students pursuing this track may choose to enroll in the Culinary Arts and Service Management Baccalaureate Program at Paul Smith's College.

A minimum of 62 credits are required for the Baking and Pastry Arts Degree. A minimum of 20 credits of Liberal Arts courses needed for graduation.

First Semester

Third Semester

 

BAK 160 Foundations in Baking I

 

BAK 280: Retail Pract. Experience

 

BAK 165 Quantity Baking I

 

MGT 250: Sustainable Pract. Entrepreneurship

 

ENG 101: Effective College Writing

 

MGT 200: Principles of Management

 

Responsibility and Expression Foundation

 

RES 250: Intro to Food Production

 

 

 

 

Second Semester

Fourth Semester

 

BAK 260 Foundations in Baking II

 

BAK 275: Confections & Decorative Work

 

BAK 265 Quantity Baking II

 

BAK 270: International Baking and Pastry

 

CUL 280 Nutrition and Food Sciences

 

Written Communication Reinforcing - LAS

 

Quantitative Problem Solving Foundation

 

MKT 200: Principles of Marketing

 

PSY 101: Psychology or PSY 110: Organizational Behavior

 

Liberal Arts Elective

 

 

 

 

 

*Internship/Industry Work Experience 400 HRS WORK EXPERIENCE HRS ARE REQUIRED TO GRADUATE.

 

 

 

 

* 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.

Culinary Arts, A.A.S.

The Culinary Arts, A.A.S. Program at Paul Smith's College is accredited by the Accrediting Commission of the American Culinary Federation, 180 Center Place Way, St. Augustine, FL, 32095, 904-824-4468, a specialized accrediting agency recognized by the Council of Higher Education Administration. 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 program also provides excellent preparation for those students who wish to pursue the Bachelor of Professional Studies Degree in Culinary Arts and Service Management offered at Paul Smith's College. Transition from the Culinary Arts A.A.S. Degree to the B.P.S. Degree in Culinary Arts and Service Management is seamless.

This integrated type of learning is delivered on the Paul Smith's campus in facilities which include six commercial type food laboratories, a baking laboratory equipped with commercial baking equipment, a state-of-the-art "World Link" computer classroom, and the Wally Ganzi, Jr. Palm Restaurant Training Complex (a 32 seat dining room and supporting cooking lab). In addition, two retail sales facilities are operated by Hospitality and Culinary students as a part of their "hands-on learning" experiences. These facilities include the A.P. Smith Bakery, and the St. Regis Cafe (a 64 seat American Bistro type restaurant). 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 "Its 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 four-year BS and BPS degree programs are required to complete a minimum of 800 hours of documented work experience prior to graduation. The requirement for the AAS two-year program students is 400 hours.

Code of Professionalism

Professionalism is stressed throughout this program and is applied to work habits as well as to student appearance. Uniform, personal appearance and conduct codes are strictly enforced. Hospitality, Resort and Culinary Management students are required to be clean shaven (a neat mustache is allowed), have properly trimmed hair (top of the ear and top back of the collar for males; tied up and under head covers for females). Excess make-up is discouraged in labs and jewelry must not be worn in laboratory settings. It is highly recommended that male students have a business suit (including dress shirt and tie) to use for use at industry events including job interviews. Female students should have suitable professional attire (business suit with skirt or pants and blouse or other suitable top) for the same purpose. Specific equipment and uniform requirements are described below.

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.

A minimum of 63 credit hours is required for completion of this A.A.S. degree program; 20 of the credit hours shall be in the Liberal Arts and Sciences.

400 hours of internship/industry work experience are required for this degree with no less than 200 hours at each location.

First Semester

Third or Fourth Semester

 

Written Communication Foundation

**Responsibility and Expression Reinforcing

 

RES 132: Dining Room & Kitchen Management

CUL 240: Garde Manger/Charcuterie

 

CUL 101: Professional Cooking Fundamentals I

CUL 220: Contemporary Cuisine

 

CUL 102: Professional Cooking Fundamentals II

CUL 280: Nutrition/Food Science

 

Responsibility and Expression Foundation

Written Communication Reinforcing

 

 

 

Second Semester

Third or Fourth Semester

 

Social & Cultural Foundation

CUL 260: Commercial Cooking and Catering

 

BAK 150: Foundations of Baking

CUL 230: Food Service Operations Management

 

CUL 150: International Cuisine

Elective

 

RES 170: Food Service Sanitation

 

 

Quantitative Problem Solving Foundation

 

**A language is recommended.

400 hours of internship/industry work experience are required for this degree with no less than 200 hours at each location.

* 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.