Culinary Management Bachelor's (B.S.) Degree Program
Program Overview
Paul Smith's College's Culinary Management Bachelor's program equips students with advanced culinary techniques, industry knowledge, and leadership abilities. Through hands-on learning in professional kitchens and internships, students gain practical experience and prepare for careers as multifaceted leaders in the food and beverage industry. The program emphasizes culinary innovation, nutrition, sanitation, and business management, ensuring graduates are well-rounded professionals.
Program Outline
Degree Overview:
The Culinary Management Bachelor's (B.S.) Degree Program at Paul Smith's College provides students with the skills and knowledge necessary to enter the food and beverage industry as multifaceted leaders. The program emphasizes hands-on learning in professional-grade kitchens, an on-campus restaurant, and a student-run retail bakery outlet. Faculty members are all members of the American Culinary Federation, ensuring that students receive instruction from experienced professionals. Internships with professionals provide paid employment opportunities that support career goals.
Objectives:
- Develop advanced culinary techniques
- Understand emerging trends in nutrition, sanitation, and food service operations
- Develop an aesthetic appreciation for sensory perceptions of flavors, aromas, plate presentations, and ambiance
- Gain knowledge in marketing, sales, and customer service
- Acquire research and development skills
- Learn strategic planning and financial management
- Master planning and operations
- Develop leadership abilities
Outline:
Program Content:
The program covers a wide range of topics related to culinary management, including:
- Advanced culinary techniques
- Nutrition and sanitation
- Food service operations
- Marketing and sales
- Customer service
- Research and development
- Strategic planning
- Financial management
- Planning and operations
- Leadership
Structure:
The program requires a minimum of 123 credit hours, with at least 31 credits in the liberal arts and sciences and 45 credits in 300/400 level courses. In addition to coursework, students must complete 800 hours of industry work experience, with a minimum of 200 hours at each internship site.
Course Schedule:
The program's course schedule is designed to provide students with a comprehensive understanding of culinary management. Courses include:
- Professional Cooking Fundamentals
- Dining Room and Kitchen Operations
- Foundation of Baking
- International Cuisine
- Food Service Sanitation
- Contemporary Cuisine
- Garde Manger & Charcuterie
- Nutrition Food Science
- Principles of Marketing
- Financial Accounting
- American Gastronomy
- Advanced Patisserie
- The Service Economy
- Hospitality Futures
- Culinary Futures/Food Techniques
- Finance
- Facilities Planning & Environmental Management
- Cultural Enology
Individual Modules with Descriptions:
The program curriculum is divided into individual modules, each with its own specific learning objectives.
Careers:
Potential Career Paths:
Graduates of the program are prepared for a wide range of careers in the food and beverage industry, including:
- Executive chef
- Sous chef
- Chef de cuisine
- Private chef
- Corporate chef
- Caterer
- Restaurant menu designer
Opportunities and Outcomes:
Graduates are equipped with the knowledge and skills to rapidly advance in their careers. They are highly sought after by employers in the food and beverage industry.
