Hospitality, Resort and Culinary Management

Ernie K. Wilson Jr., M.S.

Dean and Associate Professor

518-327-6215

The Hospitality, Resort and Culinary Arts Management (HRCM) Division offers two baccalaureate programs: Hotel, Resort and Tourism Management - B.S. and Culinary Arts and Service Management - B.P.S.; two associate programs: Culinary Arts - A.A.S., Culinary Arts (Baking Track) - A.A.S., and one certificate program: Baking and Pastry Arts.

All of the programs offered concentrate on preparing individuals for successful careers in the "World of Hospitality, Resort and Culinary Management". Your journey towards a successful career integrates the academic or "theoretical learning" with a series of reinforcing experiential or "hands on" experiences. The initial part of each program focuses on learning and mastering the basic technical fundamental skills and knowledge for that particular area along with the integration of the general education core topics. The technical learning is then reinforced through the application of these skills and knowledge in kitchen and computer laboratories and real life settings such as commercial restaurants, hotels, and resorts. Business and people management knowledge and skills are then added and integrated with the technically focused learning to complete the overall process.

Experiential Learning - ( Learn by Doing - Integrating Academics & Experience)

Paul Smith's has a long tradition of "It's the experience". This tradition of integrating academics and "hands on" learning is brought to life within all of the programs offered in Hospitality, Resort and Culinary Arts Management Division through a series of "hands-on learning" experiences which are an integral part of most course work.

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, three retail sales facilities are operated by Hospitality and Culinary students as a part of their "hands-on learning" experiences. These facilities include A.P. Smith's Bakery, the Frank Hutchin's Cyber Cafe, 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 hotel and culinary/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 in a variety of off-campus commercial hospitality and food service establishments.

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 Hospitality, Resort and Culinary division programs, 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, with a minimum of 200 completed work hours at any given Internship site. Assistance with internship placement at more than 100 preferred properties is available through the Hospitality and Culinary Internship Coordinator's Office.

Study Abroad Programs

Paul Smith's College provides additional learning experiences with partner institutions in Europe. Currently, two programs provide an opportunity for academic and experiential study in Italy. Students must meet with their advisor to pursue these options and discuss eligibility requirements. All Study Abroad internships require that the student present both a valid passport and student visa one semester prior to departure. Student advisors will provide guidance for students regarding the international experience that best suits their individual needs.

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.

BAKING AND PASTRY ARTS CERTIFICATE - Students are required to have five complete sets of professional chef's whites, a pair of black safety kitchen shoes, a chef's neckerchief and a pastry tool kit. These items make up the uniform packet for which the student will be billed.

CULINARY ARTS - 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 freshman 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 .

HOTEL AND RESTAURANT MANAGEMENT - The culinary equipment and uniform requirements for Hotel and Restaurant Management are similar to those for Culinary Arts, except that there is a less extensive knife kit and that students will only need two sets of chef's whites, white skullcap, and black safety shoes, included in the uniform packet. The students 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.

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 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 a historical and future perspective.

The minimum number of credit hours required to complete this program is 123; a minimum of 40 credits must be in the Liberal Arts and Sciences. 800 hours of internship/industry work experience (WRK 290 and WRK 490) are required for this degree with no less than 200 hours occurring at each internship site.

*800 hours of internship/industry work experience (WRK 290 and WRK 490) are required for this degree with no less than 200 hours occurring at each internship site.

Hotel, Resort and Tourism Management, B.S.

The Bachelor of Science Degree in Hotel, Resort and Tourism Management will prepare graduates for exciting careers in the fastest growing fields of hospitality. This dynamic industry is now one of the largest in the world. The opportunities in the Hospitality industry are many and varied. These range from being the General Manager of a hotel, resort, casino, club, or food service operation, or the Director of Marketing for a hospitality organization, or a real estate developer or owner of hotels and resorts. You could find yourself employed in small privately owned hospitality business all the way up to working for a global multi-unit hotel or resort corporation in an international location.

The Hotel, Resort and Tourism Management Program focuses on developing those skill sets necessary for managing the operations of hotels and resort properties and other hospitality venues of today. Students will be prepared to work and move into management positions through the development of their critical thinking, communication, and people skills. Marketing, finance and accounting, and human resource management are major focuses at the upper division level..

The minimum number of credit hours required to complete this program is 123; one-half of the credit hours shall be in the liberal arts and sciences. 800 hours of internship/industry work experience (WRK 290 and WRK 490) are required for this degree with no less than 200 hours occurring at each internship site.

800 hours of internship/industry work experience (WRK 290 and WRK 490) are required for this degree with no less than 200 hours occurring at each internship site.

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.

A minimum of 63 credit hours is required for completion of this A.A.S. degree program; one-third of the credit hours shall be in the Liberal Arts and Sciences. 400 hours of internship/industry work experience (WRK 290) are required for this degree with no less than 200 hours at each location.

**A language is recommended.

400 hours of internship/industry work experience (WRK 290) are required for this degree with no less than 200 hours at each location.

Culinary Arts, A.A.S (Baking Track)

Increasingly, full-service restaurants in the United States have embraced fresh baked goods and in-house desserts as products that set them apart from their competition. Many such properties cannot afford a full-time qualified baker and rely on their existing culinary staff. One objective of the Culinary Arts, A.A.S Baking Track for students is to prepare the graduate for those positions which require a strong background in general culinary arts as well as sufficient baking skills to produce a wide array of breads, pastries, and specialty desserts. A second objective of this program is to prepare students to meet the increasing demand for individuals to work in a Bakery Cafe type of operation.

Students pursuing this track may choose to enroll in the Culinary Arts and Service Management Baccalaureate Program at Paul Smith's College. Transition from the A.A.S. Culinary Baking Track to the Culinary Arts and Service Management B.P.S. Degree is seamless.

A minimum of 64 credit hours is required for completion of this A.A.S. degree program; one-third of the credit hours shall be in the Liberal Arts and Sciences. 400 hours of internship/industry work experience (WRK 290) are required for this degree with no less than 200 hours at each location.

**A language is recommended.

400 hours of internship/industry work experience (WRK 290) are required for this degree with no less than 200 hours at each location.

Hotel and Restaurant Management, A.A.S.

The Hotel and Restaurant Management, A.A.S. curriculum is designed to serve both those students who plan to begin work in the industry upon completion of the two-year program and students who wish to pursue a baccalaureate degree. This program is designed to provide a student with the skills and background required for an excellent start in the hospitality industry and to help assure rapid professional development. The program also allows students to continue and complete the baccalaureate degree offered at Paul Smith's College in Hotel, Resort and Tourism Management.

A minimum of 62 credit hours is required for completion of this A.A.S. degree program; one-third of the credit hours shall be in the Liberal Arts and Sciences. An internship/work experience (WRK 290) 400 hours are required for this degree with no less than 200 hours occurring at each internship site.

WRK 290: Internship/work Experience (400 hours) are required for this degree with no less than 200 hours occurring at each internship site.

*Business electives: ACC 102: Managerial Accounting, MGT 201: Business Law, MKT 300: Principles of Marketing and Sales, MGT 300: Principles of Management, MGT 310: Human Resource Management, or other elective with Dean approval.

**A language is recommended.

Baking & Pastry Arts Certificate

The Baking & Pastry Arts Certificate Program offers two academic semesters on Paul Smith's Campus in an intensive hands-on curriculum dealing with the skills necessary to become a journeyman baker. The third semester is an externship in the baking industry at either a commercial or retail bakery outlet.

From breads and rolls to tortes, desserts and confections, students will learn in a real-life bakery environment, by producing quality baked goods for the A.P. Smith's retail outlet located on-campus. Students will incorporate their technical skills with the business practices necessary to merchandise product and manage the A.P. Smith's commercial bakery outlet.

Graduates of the certificate program will be qualified to enter the workforce as journeyman bakers, assistants to pastry chefs, retail bakery management trainees, or commercial bakers. Hotel bake shops, restaurant pastry departments, private retail bakery operations, and in-store bakeries actively seek those individuals who successfully complete the program requirements.

Admission to the program is available: (1) as an additional option for students completing any Culinary Arts Program at Paul Smith's College; (2) to students who have completed comparable programs at other colleges; (3) for those individuals with industry experience with recommendations from the foodservice industry; or (4) those with a keen interest who would like to own or operate a retail/wholesale bakery business.

A minimum of 36 credits are required for the Baking and Pastry Arts Certificate.

* All programs are constantly reviewed to insure that they meet the current needs of the industry served and our student body. The courses listed and the sequences offered are subject to change.