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It’s about the experience.

At Paul Smith’s, we learn by doing. Our culinary arts students complete more than 800 hours of chopping, braising and baking in professional kitchens, including an on-campus training restaurant, the St. Regis Café. Our forestry students help manage thousands of acres of college-owned land, then transform fresh timber into finished boards in our sawmill. Smitties are in demand because we graduate with more than a degree — we have real experience.

There are big advantages to attending a small school. At Paul Smith’s, you own your education. In each of our degree programs, you will work closely with your professors and counselors to develop a personalized academic plan.

Our experienced faculty and staff have local and national contacts in parks and wildlife conservation organizations, restaurants, hotels and hospitality, and more. That means great summer internships, study abroad opportunities, independent research projects, and the right job after graduation.

Questions? Contact:

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