Culinary Arts (AOS)

Fast-track your career with rigorous training and a thriving job placement network in the culinary professions.

Success in the culinary arts profession requires expertise in nutritional science, business fundamentals, and commercial kitchen techniques. The award-winning faculty at Paul Smith’s College can guide you to develop your own expertise with a focus on the real-world skills that employers and investors desire. This accelerated program is designed as a series of five 10-week sessions that can be completed in just 3 semesters. Success in the culinary arts profession requires expertise in nutritional science, business fundamentals, and commercial kitchen techniques. The award-winning faculty at Paul Smith’s College can guide you to develop your own expertise with a focus on the real-world skills that employers and investors desire. This accelerated program is designed as a series of five 10-week sessions that can be completed in just 3 semesters.

Learn the intricacies of selecting, preparing, and serving meals for audiences of any size. In addition to mastery of culinary techniques, you will become accomplished in the areas of menu development, food cost, and inventory control. Practical experience at our on-campus restaurant will prepare you for an externship with our restaurant partners or a field specialty of your choice. Important characteristics such as critical thinking, collaboration, communication and self-reliance are integrated with your coursework for a truly meaningful educational experience.

Graduates will be able to:

  • Demonstrate skills in food preparation, charcuterie, smoking meats, butchering, and baking
  • Develop menus that fit nutritional requirements and dietary guidelines
  • Apply modern planning and presentation techniques
  • Implement all aspects of managing a modern restaurant
  • Understand the opportunities and challenges of locally-sourced food systems

Our Partners

Key Facts
  • B.P.S. degree
  • 123 credit hours (minimum) required
    • 31+ credits must be in the liberal arts and sciences
    • 45+ credits must be in 300/400 level courses
  • 800 hours of industry work experience is required
    • 200 hours (minimum) required at each internship site
    • This is not credit-bearing and there is no tuition fee
Career Options
  • Executive chef
  • Sous chef
  • Chef de cuisine
  • Private chef
  • Corporate chef
  • Caterer
  • Restaurant menu designer
Courses & Objectives

At the end of the program students will be able to:

  • Technical and Operational Knowledge and Skills
    • Culinary technique
    • Computer literacy/information technology
    • Emerging trends
    • Nutrition
    • Sanitation
    • Food service operations
  • Aesthetic appreciation
    • Culinary technique
    • Human perception and response to what is produced
    • Eye/nose/emotions/taste
    • Ethereal, ambiance, mood, tempo, environmental context
    • Marketing and sales, customer service
  • Research and development
    • Emerging trends
    • Information technology/literacy
  • Management
    • Financial statement
    • Cost control
    • Production
    • Forecasting
    • Interpersonal relationships
    • Emerging trends
    • Law and legal issues
    • Human resources
    • Customer services
  • Leadership
    • Communicate
    • Diverse population
    • Develop, plan, setting standards
    • Understanding the human dimension, empathy
    • Strategic Planning (Develop, management, assessment)

Sample courses:

  • Professional Cooking Fundamentals
  • Dining Room and Kitchen Operations
  • Foundation of Baking I
  • International Cuisine
  • Contemporary Cuisine
  • Garde Manger & Charcuterie
  • Nutrition Food Science
  • Commercial Cooking and Catering
  • Principles of Marketing
  • Financial Accounting
  • American Gastronomy
  • Advanced Patisserie
  • Hospitality Futures
  • Culinary Futures/Food Techniques
  • Finance
  • Facilities Planning & Environmental Management
  • Capstone Kitchen & Menu Management
  • Cultural Enology

More program information and a full course list can be found in the College Catalog. For program planning sheets, click here.

HANDS-ON EDUCATION FOR A MEANINGFUL LIFE


Why study Culinary Arts at Paul Smith’s College?

  • Work closely with caring and talented chefs
  • Explore a variety of work experiences such as high end resorts, private chef opportunities, and restaurants
  • Develop an interdisciplinary focus on business, hospitality, management, and entrepreneurship
  • Access an extensive network of alumni and partners to achieve your career goals

Questions? Contact: