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Capstone Projects

A study of exclusive gluten-free catering

Mon, 12/09/2013 - 16:28
Abstract: The purpose of this study is to find out if it will be feasible for people without celiac disease to eat gluten-free food in a catering environment. This is a quantitative study that will show if non-celiac people are interested in eating gluten-free food. This research will be explored through experimental evaluation. The activities will involve a dinner that serves two different groups a gluten-free option and non-gluten free without telling the guest which dish is which. They will be asked to decide which food taste best and why. The data will be analyzed by a blind taste test. The finds will be represented by graphs and charts. The results of this study will help other researchers that want to know if people enjoy gluten-free food or not.
Access: Yes
Literary Rights: On
Major: Culinary Arts and Service Management
Year: 2013
Authors: Ashena Molborn

Organic vs. Inorganic- Perceptions A Study of the Perceived Flavor Differences between Organically and Inorganically Produced Foods Based on the Label “Organic”

Mon, 04/22/2013 - 11:43
Abstract: This research project is a study based on ideas of Jenny Wan-chen Lee and Mitsuru Shimizu’s study (You Taste What You See: Do Organic Labels Bias Taste Perceptions?) This study was specifically focused on culinary students to see if they would be more or less influenced by the label “organic.” It is also a psychological food study on the label organic and the way that such claims affect the consumer’s view on the quality of the product, specifically culinary students. This is done through a blind taste testing study where 24 culinary students and 24 non-culinary students were asked to try same product, but were told that one of the two unlabeled products was “organic” and the other “inorganic.” This study also goes into the qualifications a product must meet in order to be considered USDA certified organic. However, there is a pre-conceived notion that organic food equals a higher quality flavor and the purpose of this study is to see if that pre-conceived notion will affect the way these students can identify differences between two products when they are the same product. The hypothesis is that the culinary students will be less influenced by the label and judge the flavors more critically than those who are untrained in the culinary field.
Access: No
Literary Rights: On
Major: Culinary Arts and Service Management
Year: 2013
File Attachments: The Author has selected not to publish this complete work.
Authors: Thomas Stile

Sustainable Foie Gras: A study of sustainable and ethical methods in raising geese and ducks for foie gras

Mon, 04/22/2013 - 17:14
Abstract: Foie gras has been a culinary delicacy worldwide for thousands of years and is currently in danger due to controversy surrounding the methods which are used to produce it. Conventional waterfowl care methods are gradually being deemed inhumane and unethical at farms worldwide and as a result bans and laws against foie gras production are being formed. Foie gras is the fatty enlarged liver of a duck or goose, conventionally created by means of “gavage” or force feeding the birds by placing a funnel into the bird’s mouth two to four times per day and pouring corn directly into the throat. Alternatively, one unique farm in Spain plants a garden full of edible goods for the birds and when the cold season arrives the birds naturally choose to force feed themselves. The end result is a foie gras that has won blind taste tests in France against major conventional producers. This method is not known to be used anywhere else in the world, but is being experimented with on a farm in Pocantico Hills, NY (South-Eastern New York) at the Stone Barns Center. If successfully executed, this method could be implemented on any farm as an alternative to conventional methods.
Access: Yes
Literary Rights: On
Major: Culinary Arts and Service Management
Year: 2013
File Attachments: Capstone.doc
Authors: Dana Gagne

The Utilization of Preservation Techniques in Restaurants: A study of consumer perception on the availability of preserved local products during off-seasons in restaurants

Mon, 04/22/2013 - 21:59
Abstract: The availability of local food has an impact on a consumer’s restaurant choice. Restaurants could generate additional income by providing locally grown food during off seasons. Restaurateurs could generate income by attracting guests that are interested in consuming locally grown foods, by providing them in their restaurant during the off-season. The purpose of this study is to determine to what extent in-house preservation of local products would benefit restaurants. This is a qualitative, exploratory relationship study, focused on how and to what extent the availability of preserved local products will affect a consumer’s selection of a restaurant. Data was collected through the administration of surveys to residents of Suffolk County, New York. The participants were asked their opinion on the ideas of preserved local food, and the role it plays in their dining choices. Data from the surveys was coded, based upon common responses, to analyze the participant feedback. These coded responses were compiled to present the findings. This study is helpful to people looking into opening a restaurant, and current owners of restaurants, by determining if the year-round offering of local products has financial benefit to their business.
Access: No
Literary Rights: On
Major: Culinary Arts and Service Management
Year: 2013
File Attachments: The Author has selected not to publish this complete work.
Authors: Preston Hulse

Tasty Tunes

Mon, 12/03/2012 - 14:16
Abstract: The senses of hearing and tasting are being paired together more and more as the subject becomes more popular, bringing musicians and chefs closer together. This study will determine the optimal music to play in a particular restaurant and show how well that music stimulates a customer’s palate. A farm-to-table restaurant will be the place of research where music that complements the food will be played on four different nights and customer surveys will measure the differences in taste and customer enjoyment between four different music genres. The data will be used to prove that the optimal music really does make food and the time spent more enjoyable. The results may lead to be very beneficial to dining room managers, restaurant owners, chefs, and musicians who perform in the hospitality industry in their efforts in matching food and dining with music.
Access: Yes
Literary Rights: On
Major: Culinary Arts and Service Management
Year: 2012
Authors: Kelsey Jones

From Garden to School: Future Trend Prediction study of school lunches and the edible schoolyard, Kitchen Garden Project, and Let’s Move! Programs.

Mon, 12/03/2012 - 16:59
Abstract: The ‘Edible Schoolyard’ movement is driving schools towards offering freshly grown produce into their school lunch programs. The Edible Schoolyard aims to provide fresh produce with learning experiences in order to encourage school children to eat healthy and make good decisions about what they eat. An edible schoolyard can be utilized as a major development for school systems, especially in the United States where the growing rates of obesity in our children is still increasing. The purpose of this study was to explore the plausibility of a school system adapting the edible schoolyard or even similar program such as: Kitchen Garden Project and Let’s Move!. A survey was used to measure and compare the responses on if the edible schoolyard is possible for a school system to incorporate. The outcome of this survey can be used to persuade schools into deciding whether they think it’s a good idea to adapt the program into their school system, or even deciding if it’s worth implementing some aspects of the edible schoolyard for their schools.
Access: Yes
Literary Rights: On
Major: Culinary Arts and Service Management
Year: 2012
File Attachments: Final23.docx
Authors: Barbara Sanchez

Women vs. Men Becoming Executive Chefs

Mon, 12/03/2012 - 17:30
Abstract: Currently culinary school enrollment nationwide is about even between male and female students but there is a gap when it comes to being an executive chef, women only account for 10% of executive chefs. The purpose of this project is to study this gap between men and women in the culinary field and also to see what might be causing these gaps and what other jobs the women have found. Surveys will be given to Paul Smith’s alumni with a four year culinary degree. The survey will find out what type of students they were and what jobs they had wanted and what jobs they have had. The male and female responses will then be compared to each other to see if there are gaps between the information.
Access: Yes
Literary Rights: On
Major: Culinary Arts and Service Management
Year: 2012
Authors: Jordan Williams

The Root of The Problem

Wed, 12/05/2012 - 15:35
Abstract: Abstract The local food movement is a leading trend in the restaurant industry. Paul Smith’s College utilizes multiple culinary labs and an on-site restaurant. Considering the industry trend and the amount of produce used on a daily basis, how can we better utilize our produce? This study seeks to determine if a root cellar could help increase the shelf life of vegetables for the culinary labs and St. Regis Café. Invoices of vegetable orders from vendors (specifically Sysco) will be gathered and analyzed. The data collected will be used to determine the feasibility of methods related to vegetable preservation.
Access: Yes
Literary Rights: On
Major: Culinary Arts and Service Management
Year: 2012
File Attachments: Capstone Final
Authors: Christian Hunter

Perception Connection - Defining Local Food, and the Gap Between Chefs and Consumers

Mon, 04/23/2012 - 11:01
Abstract: With increasing numbers of restaurants using the word “local” on their menus, and consumers seeking out farmers markets and purveyors who label their products as local, it has become necessary to take a closer look at just what is being talked about. When a chef puts the word local next to his featured dish of the day, what does that mean to him? Conversely, what does a customer reading that menu expect to be getting on their plate? Currently, there are no government regulations for the use of the “local” description, unlike “organic” and “all-natural” foods. Since there are no legal expectations, it is at the discretion of the chefs to decide how they will market certain items, and in the minds of the consumers what they expect to be consuming based upon an image. This capstone will explore, through the use of surveys, distributed to both culinary professionals, and culinary consumers, what their expectations of a locally sourced food item are. The results of these queries will demonstrate whether there is a gap between the two facets. The project does not seek to establish a basis for regulation, but rather to explore the ideals of two symbiotic groups. The conclusions based upon what this project discovers will educate both chefs and consumers on commonly accepted standards in local food. It will also offer them the opportunity to evaluate any gaps between standards, and decide how they might approach using or buying “local” food. 
Access: Yes
Literary Rights: On
Major: Culinary Arts and Service Management
Year: 2012
File Attachments: Capstone project.docx
Authors: Kelcey Rusch

Cornopoly A Study of a Cost Effective and Corn-free Menu

Mon, 04/23/2012 - 11:50
Abstract: In the past ten years the price of corn has quadrupled as the result of the increasing demand for corn. Today, there are wide ranges of items being produced that include corn as an essential ingredient. This project looked into developing ways to help food service establishments to remain cost effective despite the increased price of corn and thus corn derived products. For this project we held a blind taste test meal to find consumer preference. During the meal we supplied questionnaires to collect data on preferences. We found that the price of corn had not reached a high enough point to force a change to non-corn derived products; however, we felt that through statistical forecasting, the price of corn would rise to a point that would not allow restaurants to remain cost effective.
Access: Yes
Literary Rights: On
Major: Culinary Arts and Service Management
Year: 2012
File Attachments: Final Capstone Paper.doc
Authors: Jeffrey Dineen, Matthew Cusimano