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Capstone Projects

A Study of: Maple

Mon, 12/02/2013 - 14:12
Abstract: Maple is truly an ingredient that stands alone. There are many versatile products in the world; however maple truly has no boundaries. When thinking of maple, one tends to only think of it as a topping. Drizzling on top of pancakes or French toast is one of maples most popular uses. So many more culinary adventures are taking place with maple. It’s almost become old news that not only can maple be used in all sweet inventions. Savory dishes have started to crop up with the presence of maple. Essentially maple has already been used every which way and over again.
Access: Yes
Literary Rights: On
Major: Culinary Arts and Service Management
Year: 2013
Authors: Nathaniel J Tiedemann

Healthy Fast Food Options

Mon, 12/02/2013 - 20:37
Abstract: Fast food started in America in 1912 serving only hamburgers, French fries, and soda in one size. Fast food has now expanded into even more food items; 5 different burgers, endless toppings, and even bigger portions. While there is a health food trend in our midst, fast food restaurants have not been keeping up with this trend. The purpose of this study is to find the consensus on the idea of healthy fast food options. To find this answer a method involving a taste testing of a healthy fast food option will be given. After the tasting a scorecard will be filled out. This research will have potential significance to fast food restaurants and their consumers. Fast food establishments can find ways to change their menu to suit the needs of their customers who consume the most. Consumers will see that there are more options that can be made besides the usual fast food burger. This research will be a descriptive study; it will describe the consensus on the idea of healthy fast food options. The research location will be at Paul Smith’s College.
Access: Yes
Literary Rights: On
Major: Culinary Arts and Service Management
Year: 2013
Authors: Deanna Judson

Grass fed vs Grain fed

Mon, 12/02/2013 - 22:37
Abstract: The two beef products that are being tested in this study are grass fed and corn fed beef, two different ways of raising cattle. The grass fed beef is fed only grass through its entire life up until slaughtering, and corn fed beef is fed grass in the early stages of development and then fed organic grain products in order to fatten up the cows. .The purpose of the study is to find out if there is a flavor difference between grass fed beef and corn fed beef. So to gather the information for the study a blind taste test would be administered with a questionnaire. In which the questionnaire will ask if the beef products had a difference in flavor and if so to describe it. This significance of this study is to determine if there is a flavor difference between the two beef products on a professional level.
Access: Yes
Literary Rights: On
Major: Culinary Arts and Service Management
Year: 2013
Authors: Brian tucker

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