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Capstone Projects

How changing the variables of flour, water, and fermentation temperature in bread making affects the final product.

Sat, 04/29/2017 - 12:57
Abstract: During my time at Paul Smith’s College, I was taught three different bread making processes all focusing on different variables and techniques. Each method was taught by a different chef throughout the course of my freshman, sophomore, and junior year labs. These three methods are all vastly different in their own way, leading me to wonder which method would in fact yield the best results. I decided to test this theory by using the exact same recipe for all three methods, only changing the variable and proofing process of each, to specifically match what these three chefs had taught me.
Access: Yes
Literary Rights: Off
Major: Baking Arts and Service Management
Year: 2017
File Attachments: Research Paper , Research Poster
Authors: Emmalee Sturtevant

A Taste of Tea

Thu, 11/30/2017 - 14:49
Abstract: Originating in Southeast China, tea is one of the most consumed beverages in the world, second only to water with coffee in third. Though tea has many names, they all come from the same plant, Camellia sinensis. There’s white, yellow, green, oolong, pu-erh, and black or red tea; each has its own variants and processing methods to distinguish them. Tea has spread throughout the world and each culture took these leaves and made it their own in different ways. The journey it has taken is an interesting one with a lot of controversy, conflict, and corruption once introduced to the British Empire.
Access: Yes
Literary Rights: Off
Major: Culinary Arts, Culinary Arts and Service Management
Year: 2017
Authors: Darren Sheftic

Creating Universal Use for the Glenview Preserve

Fri, 12/15/2017 - 20:40
Abstract: The Adirondack Land Trust recently purchased 238 acres along Route 86 in Harrietstown. This tract of land is called the Glenview Preserve. The Adirondack Park Agency has already designated a scenic vista of Whiteface Mountain and the High Peaks. Along the back of the property is the Bloomingdale Bog, which is the third largest boreal peatland in New York. Vista like the Glenview Preserve, which doesn’t involve a climb and is also accessible to all. This poses the perfect opportunity to establish universal trails for all to enjoy. Conservation of land is made possible by connections that people make to the land. If there is no connection to nature, it could be destroyed without anyone speaking up. The location of this tract of land makes it ideal for accessible trail since there is no mountain to hike to get the view. Hiking is one of the oldest pastimes of the world. People can experience beauty every season of the year. It strengthens our bodies and minds at no cost. Hiking is a wonderful chance to feel the earth below your feet and get up close and personal with nature. Installing trails would not only open up recreational opportunities such as hiking, running, and bird watching, skiing and snowshoeing but also build community.
Access: Yes
Literary Rights: Off
Major: Forestry, Natural Resources Sustainability Studies
Year: 2017
File Attachments: Capstone_Final.docx
Authors: Valerie Hoffman

Tiny houses for families

Tue, 05/02/2017 - 20:54
Abstract: Houses have changed in size and style over the centuries. We looked at tiny houses and research the economic and social benefits and issues with raising a family in a tiny house. We limited the family to four and made our house 800 square feet. We looked at case studies of families who are currently raising a family in a tiny home to find out what they say their problems may be. We found many unexpected benefits in our research. Many families believe that aside from the economic benefits, raising a family in a tiny home forces the family to be close and to communicate with each other. We interviewed a contractor, Harry Gordon, who gave us information in the building of sustainable housing. There was also a survey we conducted from the Paul Smith’s Community. The survey gave us data on the amount of people who were willing to raise a family in a tiny home. In our results, we found that for those willing to try to raise a family in a tiny house, it is very feasible.
Access: Yes
Literary Rights: Off
Major: Natural Resources Management and Policy, Natural Resources Sustainability Studies
Year: 2017
Authors: Kimberly Yager, Sandra Esparza

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

Master Interpretive Plan for the Paul Smith's College VIC

Fri, 05/05/2017 - 23:49
Abstract: The Master Interpretive Plan is an elaborate document used to plan programs that utilize all aspects of the VIC to ensure the programs achieve the goals and mission. This particular document is a framework that is intended to be used by the VIC staff to develop a more in-depth working document.
Access: Yes
Literary Rights: Off
Major: Recreation, Adventure Education and Leisure Management
Year: 2017
File Attachments: final4-19 (1).docx
Authors: Alicia M. Feraldi, Christopher M. Harloff

Site Management Plan for the VIC-Quarry Wall

Fri, 05/05/2017 - 13:38
Abstract: Over time, the Paul Smith's College VIC (VIC) has evolved into a more accessible and enjoyable nature center for the community and the Paul Smith's College students. The VIC offers free and fee based activities such as arts, sports, and educational programs throughout the year, including bird and nature walks, children's educational programs, art exhibits, concerts, lectures, workshops, and naturalist-led paddles (Discover the Adirondack Mountains at the VIC, 2017). Starting a management plan for an outdoor rock climbing wall, located on the VIC property, involves many aspects and considerations. These specifications must then be effectively evaluated to start a functioning program.
Access: Yes
Literary Rights: On
Major: Recreation, Adventure Education and Leisure Management
Year: 2017
File Attachments: Management Plan
Authors: Bayle Reichert, Brian Lane

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

The Egg

Wed, 12/14/2016 - 11:10
Abstract: In this capstone we researched the egg. We explored the different components that make up the egg, the different vitamins, minerals and proteins that are found in an egg and the grading process that they go through. We talk about the history and where eggs in fact came from and how they came to be so commonly used, as well as their baking and cooking applications.
Access: Yes
Literary Rights: Off
Major: Baking Arts and Service Management, Culinary Arts and Service Management
Year: 2016
Authors: Lora Semple , Justin Tinelli

Do consumers prefer American ice cream opposed to international ice cream?

Thu, 05/12/2016 - 18:10
Abstract: Do people tend to pick American flavors of ice cream or international flavors of ice cream? I did a study trying to answer this question. I used a survey to develop results and learn information about ice cream and other frozen desserts. By making ice cream from different countries, I was able to answer my questions. Through research and holding an event, I retained information to tell me if consumers prefer American or international flavors of ice cream.
Access: Yes
Literary Rights: On
Major: Baking Arts and Service Management
Year: 2016
File Attachments: Capstone paper.doc
Authors: Abigail Pinault