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Capstone Projects

Feasibility Study of Running a Summer Day Camp at the VIC

Mon, 05/08/2017 - 19:28
Abstract: Since the late nineteenth century, summer camp has been a part of the lives of American children; over the years it has transformed from a place for young boys to learn “manly things” to a place where parents can send their children for a summer of experience, education, and memories (Van Slyck, 2006). According to the American Camp Association, there are over 14,000 day and overnight camps in the US with approximately 14 million children and adults in the US attending camps annually. Recent research has shown the many benefits of sending children to summer camp, which includes physical, educational, and social benefits. The Paul Smith’s College VIC consists of 3,000 acres including 25 miles of trails for recreational use by the public and an interpretive center used for art shows and environmental education. Their mission is “to connect outdoor recreation, experiential education, and the arts, naturally.” Through the vast amount of land and use of the interpretive building, the VIC could potentially be the ideal location for a summer day camp. There are several other factors to consider in whether or not the VIC is a feasible location to run a day camp; these include products and services offered, the target market, marketing strategies, organization and staffing, annual scheduling,technological analysis, financial projections, and recommendations. The mission of this potential day camp is to connect children with nature, the environment and each other, fostering learning, environmental stewardship, and friendship. Through this study, it has been determined that a day camp is feasible - it would take some time however, to get funding, licensing, insurance, staff, etc. into place before the program could be implemented.
Access: Yes
Literary Rights: On
Major: Recreation, Adventure Education and Leisure Management
Year: 2017
Authors: Lenore Elizabeth Marcuson, Lauren Elsa Brieant

Salt

Wed, 12/14/2016 - 12:54
Abstract: For our capstone project we got the ingredient salt. There is a lot about salt that most people do not realize and so within this paper we want to let you know what we learned about salt. That includes the history of it, the many different types of salt and where they come from and also how they are used in culinary and baking. We also included in the paper how we used the ingredient throughout our five course meal. Some salts even have other uses that do not relate to cooking or baking and are still explained throughout the paper.
Access: Yes
Literary Rights: On
Major: Baking Arts and Service Management, Culinary Arts and Service Management
Year: 2016
Authors: Ryan Quinn, Jenny Mcginn

Global Cuisine; Italy

Would an underpass/tunnel on Keese Mills Road decrease the percentage of amphibian mortality due to road mortality?

Wed, 04/29/2015 - 18:09
Abstract: Road Mortality has had a huge impact on Amphibian populations worldwide. Several options are available to help maintain and preserve migrating populations across roadways. One method that is looked at during this study is underpass and fencing. In this study, I assessed the need for an underpass and if it could help reduce the amount of amphibian’s mortality by traffic and, if an underpass is necessary, properly predict a location. I also looked at if underpasses alone could reduce the mortality of amphibians. I constructed arrays and pitfall traps to simulate an underpass on Keese Mills Road at Paul Smiths and Santa Clara, Franklin County New York. I predicted that underpass would decrease the amount of amphibian being slayed. I also predicted that certain locations would have more usage then others. The results showed that there was no significant difference between the location of the sites and whether they would be used by the amphibians. The results also showed that there was no correlation between the species that were captured and the species that were killed.
Access: No
Literary Rights: On
Major: Biology
Year: 2015
File Attachments: The Author has selected not to publish this complete work.
Authors: Jorge Velazquez

The Effects of Varying Wavelengths of Light on Diatom Movement

Wed, 05/06/2015 - 16:18
Abstract: Diatoms were studied in order to determine in which wavelength of light they would be most active. It was surmised this knowledge would allow easier testing of future diatom movement hypotheses. This knowledge could, in turn, allow control over diatom movement in order to prevent or circumvent hazardous diatom blooms. Specimens were studied using a Parco scientific microscope in a dark room. They were studied both with and without cover slips to ensure the cover slips did not hinder movement. Sheets of high quality color transparency paper were laid over the microscope light, producing a single, strong color. In the end, the diatoms didn’t move at all, no matter the circumstances. The diatoms could have had no reason for movement or have been restricted by the small amount of water on the microscope slide due to the vast difference between the slide and the diatoms’ natural environment.
Access: Yes
Literary Rights: On
Major: Biology
Year: 2015
File Attachments: Diatoms.docx
Authors: Eric Swiecki

Potato

Thu, 05/07/2015 - 09:17
Abstract: This Casptone includes exhilarating information about the multiple species of tubers. It goes in depth about the multiple uses of the potato and all of the nutrition of each species.
Access: Yes
Literary Rights: On
Major: Culinary Arts and Service Management
Year: 2015
File Attachments: Potato
Authors: Nicole Landry

A Taste Of Legumes

Sat, 05/09/2015 - 20:00
Abstract: This capstone investigates the history and use of legumes over the years. Contained within you will find information about the agricultural and culinary importance of these plants.
Access: Yes
Literary Rights: On
Major: Culinary Arts and Service Management
Year: 2015
File Attachments: KIC%20Document%200001-5.pdf
Authors: Elizabeth Savoie
Sat, 05/09/2015 - 20:00
Abstract: This capstone investigates the history and use of legumes over the years. Contained within you will find information about the agricultural and culinary importance of these plants.
Access: Yes
Literary Rights: On
Major: Culinary Arts and Service Management
Year: 2015
File Attachments: KIC%20Document%200001-5.pdf
Authors: Elizabeth Savoie

Ethan Kerr's Capstone

Wed, 12/10/2014 - 21:12
Abstract: Garlic
Access: No
Literary Rights: On
Major: Culinary Arts and Service Management
Year: 2014
File Attachments: The Author has selected not to publish this complete work.
Authors: Ethan Kerr

A Taste of the Sustainable Sea

Thu, 12/11/2014 - 12:08
Abstract: A Taste of the Sustainable Sea is a capstone project revolving around the topic Sustainable Seafood. We were asked to pick topics out of hat and from there on a $300 budget create a menu to our liking and serve to no more than twenty people. This particular project was a cold dinner, served minimalist style, to ten people. Each course was about two to four bites each giving the customer a "taste" of everything. Inside of this project, you will find costing, recipes, front and back of the house descriptions, pictures and the lit review. Sustainable Seafood is a new and upcoming topic that will only revolve more over time.
Access: No
Literary Rights: On
Major: Culinary Arts and Service Management
Year: 2014
File Attachments: The Author has selected not to publish this complete work.
Authors: Emily Bertora