Develop your knowledge of how humans interact with others and the world around them.
Bachelor of Professional Studies / 120 Credits
If you are looking to start your food and beverage management career path – or gain new skills in this field – Paul Smith’s College is the perfect place for you. Learn to become an excellent manager who can oversee a busy team while also making smart business decisions and delivering guest satisfaction:
- Gain hands-on experience working in our on-campus restaurants.
- Master the foundations of culinary arts, nutrition and service management.
- Study food-service trends in the hospitality industry.
- Develop a talent for anticipating customer needs.
- Hone your skills in financial accounting, management and leadership.
- Understand best practices in quality assurance, safety and sanitation.
- Graduates typically enter the workforce as management trainees or first-line supervisors, equipped with the knowledge and skills to rapidly advance in their careers.
Program Details
Restaurant Management Bachelor of Professional Studies 120 Credits
- Professional Cooking Fundamentals
- Dining Room and Kitchen Operations
- Foundation of Baking I
- International Cuisine
- Food Service Sanitation
- Nutrition
- Commercial Cooking & Catering
- Food Service Operation Management
- Sustainable Practices Entrepreneurship
- Principles of Marketing
- Hospitality Futures
- Field Studies in Food
- Applications in Entrepreneurship
- Food & beverage manager
- Banquet manager
- Dining room manager
- Maitre d’ hotel
CUSTOMER RELATIONS CLUSTER COURSES (ALL LOWER DIVISION) – CHOOSE TWO COURSES
HOS 101 Hotel Resort Tour Mgt, MGT 101 Intro Entrepreneurship, MGT 200 Princ of Management, MKT 200 Princ of Marketing REC 105 Recreation & Leisure in the US
DIVERSITY CLUSTER COURSES (ALL UPPER DIVISION) – CHOOSE ONE COURSE
SOC 300 Cultural Anthropology, SOC 305 Gerontology, HOS 310 6 Glasses that Changed the World, HUM 320 Latin American & Caribbean Studies SOC 340 Quebec and Canadian Studies, SOC 320 Shattering Gender Stereotypes
MANAGEMENT CLUSTER COURSES (ALL UPPER DIVISION) – CHOOSE FIVE COURSES
MKT 305Advertising & Promotion, HOS 318 Busn of Craft Beer, COM 320 Creating & Communicating Value, RES 330 Facilities Planning/Env Mgt, HOS 325 Festival & Major Event Mgt, MGT 335 Project Management, HOS 400 Recreation & Resort Mkt Mgt, HOS 303/SOC 303 Semester in Residency
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Semester 1 |
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ACC101 |
Financial Accounting |
3 |
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ENG 101 |
Effective College Writing I |
3 |
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Math Skills |
3 |
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RES 132 |
Dining Room Kitchen Operations |
3 |
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FYS 101 |
First Year Seminar |
3 |
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Semester 2 |
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ENG 102 |
Effective College Writing II |
3 |
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Customer Relations |
3 |
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RES 251 |
Culinary Fundamentals |
3 |
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Social Science |
2 |
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Elective |
3-4 |
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Semester 3 |
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CUL 261 |
Ganzi Practicum |
6 |
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CUL 280 |
Nutrition Fd. Sci. |
3 |
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CUL 290 |
Farm to Table |
3 |
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RES 180 |
Mixology |
3 |
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Semester 4 |
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HOS 210 |
Hotel Accounting |
3 |
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MGT 250 |
Sustainable Practical Entrepreneur |
3 |
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Customer Relations |
3 |
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Social Science |
3 |
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Elective |
3-4 |
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Semester 5 |
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HOS 331 |
Hospitality Futures |
3 |
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Language Sequence I |
3 |
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RES 333 |
Cat Logistics & Ops |
4 |
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SOC 120 |
Social & Cultural Food Study |
3 |
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Elective |
3-4 |
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Semester 6 |
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Language Sequence II |
3 |
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Management Cluster |
3 |
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Management Cluster |
3-4 |
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Diversity Cluster |
3 |
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Elective – UD |
3-4 |
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Select any Upper Division (300 or 400 level) course. |
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Semester 7 |
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MAT 335 |
Financial Decision Making |
3 |
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Management Cluster |
3 |
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Management Cluster |
3 |
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Elective – UD |
3-4 |
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Elective – UD |
3-4 |
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Semester 8 |
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RES 431 |
Cultural Enology |
3 |
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RES 462 |
Sust. Rest. Capstone |
3 |
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Management Cluster |
3 |
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Elective – UD |
3-4 |
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Elective |
3-4 |
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Restaurant Management
Restaurant Management
Questions? Let's get in touch.
Bailey Walton
Admissions
Director of Admissions