Culinary Arts & Service Management
As a hospitality, resort, and culinary management student at Paul Smith’s, you’ll be part of an academic tradition that’s respected nationwide. Our graduates are sought by prestigious properties across the country because of the education and training they get in our top-notch programs.
Paul Smith’s has a long tradition of being “about the experience.” Our practice of integrating academics and experiential learning is brought to life within all of our programs in hospitality, resort and culinary arts management through a series of hands-on learning experiences, which are an integral part of most course work.
Our integrated learning experience is delivered on the Paul Smith’s campus in facilities that include six commercial-quality food laboratories and a baking laboratory equipped with commercial baking equipment. Students also have the opportunity to operate the A.P. Smith’s Bakery as well as a pair of upscale on-campus restaurants open to the public—the lakeside St. Regis Café and The Palm at Paul Smith’s College, which features a menu inspired by the legendary Palm steakhouses. (One of our own alumni, Wally Ganzi, is a co-owner of the Palm.)
These hands-on learning experiences are further reinforced in a semester-long series of hotel, culinary and food service work experiences. Students develop and practice skills under the direction of faculty while working off-campus with industry professionals at a variety of hospitality and food service businesses.
Our focus on “the experience” includes guidance with obtaining hands-on work experience with hospitality professionals. This real-world work experience is an integral aspect of the hospitality, resort and culinary management program, providing students with paid employment opportunities that support individual career goals.
Students in hospitality, resort and culinary management programs can enhance their learning experiences through semester-long study abroad opportunities in Germany, Switzerland, Italy, Costa Rica, Ecuador and several other countries. This practicum semester provides students with a competitive advantage for careers in the international hospitality industry.