Bachelor Degree in Culinary Arts & Service Management

Our graduates are multifaceted leaders ready to enter the exhilarating food and beverage industry. Hands-on learning happens in our six commercial-quality food laboratories, two on-campus restaurants and student-run retail bakery outlet. Coursework is applied in the real world through a semester-long series of hotel, culinary and food service work experiences. Students develop skills under faculty supervision while working off-campus with professionals, providing students with paid employment opportunities that support their career goals. What will you learn?

  • advanced culinary techniques
  • emerging trends in nutrition, sanitation and food service operations
  • aesthetic appreciation for sensory perceptions of flavors, aromas, plate presentations and ambiance
  • marketing, sales and customer service
  • research and development
  • strategic planning and financial management
  • planning and operations
  • leadership

Graduates enter the workforce as executive chefs, hotel and resort managers, research and development experts, managers of large-scale food service operations and private chefs. This program also prepares entrepreneurs to operate a full-service restaurant or multilocation foodservice operation.


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
  • Accredited by the American Culinary Federation

Career Options

  • Executive chef
  • Sous chef
  • Pastry chef
  • Corporate chef
  • Catering
  • Dining services
  • Culinary educator
  • Restaurant management
  • Food and beverage services
  • Menu design

Required Courses

  • Financial Accounting
  • Advanced Patisserie
  • Professional Cooking Fundamentals I
  • Professional Cooking Fundamentals II
  • International Cuisine
  • Contemporary Cuisine
  • Food Service Operations Management
  • Garde Manger/Charcuterie
  • Commercial Cookingand Catering
  • Nutrition/Food Science
  • American Gastronomy
  • Culinary Futures/Food Technology
  • Advanced Kitchen Menu Management
  • The Global Market
  • Finance
  • Hospitality Futures
  • The Service Economy
  • Ethics
  • Language Sequence
  • Strategic Planning and Policy
  • Advertising and Promotion
  • Dining Room & Kitchen Operations
  • Food Service Sanitation
  • Facilities Planning
  • Environmental Management
  • Cultural Enology
  • Capstone Project Planning
  • Capstone Project
Program taught in:
Paul Smith's College

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Last updated October 2, 2018
This course is Campus based
Start Date
Sep 2019
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The Art of Baking

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