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Course Criteria
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3.00 Credits
3 Credit Hours Fall/Spring/Summer This course is designed to introduce the student to the relationship between menu development and the financial impact on food service operations. This course walks the student through the development cycle, beginning with the market research process to support functions of purchasing and receiving, storing and requisitions of food and beverage to produce menu items. Students become familiar with management practices related to foodservice operations such as costing recipes, setting appropriate selling prices based on fixed and variable costs and forecasting to determine food and labor needs. This course also addresses the ongoing processes necessary for maintaining overall profitability including the development of a budget, the analysis of financial reports, and the identification of areas requiring corrective action.
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4.00 Credits
4 Credit Hours Fall/Spring A lecture/ lab that focuses on the methods and theories related to cold food preparation, hors d'eourves, display platters, charcuterie, smoking meats, butchering, seafood and preparing centerpieces from edible foodstuffs. Production methods and safe food handling are emphasized. Prerequisite(s): CUL 150 International Cuisine
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4.00 Credits
4 Credit Hours Fall/Spring A course designed to encompass three primary areas of cooking: Garde Manger, Advanced Cooking and Nutrition. Students will become familiar with preparations including, but not limited to, canapés, hors d' oeuvres, complex salads, relishes, dressings and marinades, cold buffet platters, galantines and patés and hot food preparations and plate presentations that are aligned with contemporary restaurant concepts. Nutritional preparations of foods and alternative methods designed to retain natural vitamin and mineral contents of food, as well as preparations for an ever-increasing population of consumers interested in low-fat, low-sodium, low-carbohydrate foods and food preparations will be stressed. Prerequisites: Foundations of Culinary Preparation I (Cooking Module #1) and Foundations of Culinary Preparation II (Cooking Module #2) (CUL 101, CUL 102).
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6.00 Credits
6 Credit Hours Fall/Spring/Sum Sems. This course focuses on practical hands-on training that is the culmination of a culinary student's first year. The course includes the application of culinary techniques, the use and care of equipment, the pressure of à la carte preparation and service, and the effective handling and use of supplies. Students will rotate through various positions in the College- owned and operated Hotel Saranac. Prerequisites: Foundations of Culinary Preparation I (Cooking Module #1) and Foundations of Culinary Preparation II (Cooking Module #2) (CUL 101, CUL 102) or permission of the instructor and/or the Dean of the Division.
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3.00 Credits
3 Credit Hours Fall/Spring Sems. This course focuses on the functions that carbohydrates, fats, protein, water, vitamins, and minerals have in the body. The course will include measurement of nutritional status and labels as well as the application of dietary guidelines and recommendations. The student will study human nutritional requirements throughout the life cycle.
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6.00 Credits
6 Credit Hours Fall/Spring/Sum Sems. Students spend a semester or more of food preparation work at a hotel, restaurant, resort, or contract food service operation. Students will sign a contractual agreement with an externship site. The following options are available: 1) Competitive participation in one of the externships developed by the College; or 2) Independent externship in the industry secured by the student that meets the approval of the Dean. Verifiable full-time, work experience of one year or more in the culinary industry, prior to enrollment at Paul Smith's, may be substituted for either option one or two. (See Externship Verification Process section). Enrollment in either of the two options requires a cumulative GPA of 2.00 or better. Grading is Pass/Fail based on completion of the contractual agreement with the externship property and adherence to their rules and regulations of employment as well as to Paul Smith's College rules of student conduct. Prerequisite: One full semester of course work in the Culinary Arts program.
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3.00 Credits
3 Credit Hours d.b.a This course will provide students with an opportunity to study culinary arts topics which are not normally offered. These courses are selected for their potential to contribute both to the professional and intellectual development of students. In most cases, student demand or faculty expertise (or both) are factors which influence the selection and timing of these courses.
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3.00 Credits
3 Credit Hours Fall/Spring Sems. American Gastronomy will focus on research of original native culture, U.S. geography, and indigenous natural resources, all of which have influenced what and how we eat today. Specific historical and cultural events will be tracked to determine their effect on the eating habits of Americans. Students will also examine the impact of European, African, and Asian influences on the evolution of American cuisine. Students will observe and evaluate meals whose roots are ethnically pure and follow the same meals through their evolution to modern times. Development of unique micro-cultures will be studied; specific cuisines will be prepared, and evaluated. Prerequisites: Foundations of Culinary Preparation I (Cooking Module #1), Foundations of Culinary Preparation II (Cooking Module #2), International Cuisine (Cooking Module #3), and Advanced Cooking Techniques (Cooking Module #4) (CUL 101, CUL 102, CUL 150, CUL 250) or permission of the instructor and/or the Dean of the Division.
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4.00 Credits
4 Credit Hours d.b.a. A lecture/lab course which will explore current and future trends in restaurant menus, as well as dealing with an understanding of how science and technology are changing the way society and our industry cooks, operates and lives. Through lectures, demonstrations, and hands-on applications, this course will cover a wide and varied array of topics and trends as they evolve and shift in a dynamic industry. Students will be exposed to the methods that chemists and technologists use to present products for market using high-tech emulsifiers, fat substitutes, flavor enhancers, irradiation technology, sous-vide (vacuum cooking) and genetic engineering. Prerequisites: CUL 150 International Cuisine and CUL 250 Advanced Cooking Techniques.
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4.00 Credits
4 Credit Hours Spring Sem. A comprehensive lecture/laboratory course that will require the student to research contemporary cuisines, analyze demographic data, and plan and design menus. Students will perform menu tastings, establish standardized recipes, develop training modules and production schedules, and develop labor schedules. Food requisitions will be submitted to support preparation and service of the menus to the public. Prerequisites: Food Service Operations Management (CUL 230), Dining Room and Kitchen Operations (RES 132), and Foundations of Culinary Preparation I and II (CUL 101, CUL 102) or permission of the instructor and/or the Dean of the Division.
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