Culinary Arts Degree – Paul Smith’s College

Earn a degree in Culinary Arts at Paul Smith’s College to further your path toward the perfect job or career.

Culinary Arts

From restaurants and banquet facilities to institutional kitchens, the rapidly expanding food-service industry is in need of skilled experts who can deliver enjoyable experiences to small and large groups. Accomplishing this is both a science and an art – something we’ve been practicing at Paul Smith’s College since the property’s origins as a thriving resort hotel. Here, you’ll learn techniques of selecting, preparing and serving food. You’ll also learn to develop recipes, create menus, assess food cost and control inventory. Over the course of two years, students will have the opportunity to refine their skills under American Culinary Federation certified faculty members.

Three major focus areas include:

  • Technical skills and operational knowledge.
  • Aesthetic appreciation.
  • Hospitality management and professionalism.

The program also provides excellent preparation and a seamless transition for students who wish to pursue a bachelor’s degree in culinary arts and service management.


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Key Facts
  • A.A.S. degree.
  • 63 credit hours (minimum) required.
    • 21 credits must be in the liberal arts and sciences.
  • 400 hours of industry work experience is required.
    • 200 hours (minimum) required at each location.
    • this is non-credit bearing and there is no tuition fee.
  • Accredited by the American Culinary Federation.
Career Options
  • Sous chef.
  • Caterer.
  • Restaurant menu designer.
  • Kitchen manager.
Required Courses

Program Planning Guide »

  • Professional Cooking Fundamentals I.
  • Professional Cooking Fundamentals II.
  • Effective College Writing.
  • First Year Seminar.
  • Dining Room and Kitchen Operations.
  • Foundation of Baking I.
  • International Cuisine.
  • Food Service Sanitation.
  • Contemporary Cuisine.
  • Garde Manger & Charcuterie.
  • Nutrition Food Science.
  • Commercial Cooking and Catering.
  • Food Service Operation Management.
  • Principles of Marketing.


We were split into three groups of four, and each group was presented with a market basket containing five ingredients. We had five minutes to gather everything we might want to use, then we had 30 minutes to make a composed dish. »


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