Paul Smith’s College announces accelerated culinary program

Nov 28, 2017 | The Latest

Paul Smith’s College is now offering an Associate of Occupational Science (AOS) degree in Culinary Arts, an accelerated culinary program to be completed in just three semesters.

Aimed toward aspiring culinary professionals, the program is designed to take place over the course of five 10-week sessions and afford students an opportunity to combine streamlined academics with real-world work experiences.

The format trims time spent in such a program from two years to approximately 14 months and is well-suited toward students looking for an efficient culinary education experience.

“This fast-track degree program is ideal for students of any age who are eager to start a culinary arts career,” said Bruno Neveu, department chair of Culinary Management and professor of Baking & Pastry Arts. “The intensive coursework, hands-on experience, and accelerated timeline are a perfect fit for high achievers who appreciate the rewards of hard work and dedication.”

Areas of study include a variety of food preparation methods, nutritional science and commercial kitchen techniques. The program also incorporates on-campus restaurant experience at the St. Regis Café, local food sourcing, an externship and menu design.

Students will continue to be eligible for financial aid, receive job placement assistance, and benefit from a strong network of Paul Smith’s College alumni in the culinary and hospitality fields.

About Paul Smith’s College
At Paul Smith’s College, it’s about the experience. We are the only four-year institution of higher education in the Adirondacks. Our programs – in fields including hospitality, culinary arts, forestry, natural resources, entrepreneurship and the sciences – draw on industries and resources available in our own backyard while preparing students for successful careers anywhere. For more information, visit paulsmiths.edu.

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