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Capstone Projects

Homesteading for Beginners

Wed, 12/12/2018 - 14:51
Abstract: Homesteading isn’t just a movement, it’s a way of life. Our first research proposal was to create a guide to homesteading for beginners. Initial research showed there are countless types of homesteads and so we decided to research what homesteading is and the different ways you can homestead. Homesteading can be defined as a life of self sufficiency. But our research found that there can be many ways to achieve that goal.
Access: No
Literary Rights: Off
Major: Natural Resources Management and Policy, Natural Resources Sustainability Studies
Year: 2018
File Attachments: The Author has selected not to publish this complete work.
Authors: Ron Fina
Erica Martin

Promoting ALT Awareness & Mission Objectives Through Interpretation on the Glenview Property

Fri, 12/14/2018 - 21:44
Abstract: The Adirondack Land Trust (ALT) purchased the Glenview property in October of 2016 for a discounted price of $98,000 in conjunction with the promise to preserve the scenic vista for which this property is well known. The 238-acre property located on NY State Route 86 is a popular roadside vista near Donnelly’s Ice Cream Stand that draws many visitors. The ALT not only wishes to preserve the scenic vista but several important features of the property. These include pollinator habitat, wetland ecosystems, and maple syrup production. It is believed that awareness of these important characteristics and the ALT can be increased through meaningful and relevant public engagement on the Glenview property. What follows is part of a larger plan for an interpretive nature center located on the site. This paper outlines what interpretation is, why interpretation is important, and how interpretation on the Glenview property can be used to promote the ALT mission objectives.
Access: No
Literary Rights: Off
Major: Recreation, Adventure Education and Leisure Management
Year: 2018
File Attachments: The Author has selected not to publish this complete work.
Authors: Josh Beuschlein

A Look at Risk Management at the VIC

Wed, 05/09/2018 - 14:22
Abstract: The purpose of this paper is to evaluate the current Risk Management Plan (RMP) at the Paul Smith’s College Visitor Interpretive Center (VIC). The paper examines how the current RMP functions at the VIC and also discussed some of the RMP practices at Paul Smith's College. The assets that the VIC currently has are discussed. Potential templates for RMP’s at the VIC are proposed and aspects that could specifically help the VIC are discussed. The purpose for a comprehensive RMP is discussed in a literature review, giving a base for why an RMP is important and beneficial to an organization like the VIC.
Access: Yes
Literary Rights: On
Major: Recreation, Adventure Education and Leisure Management
Year: 2018
Authors: Mackenzie Wollert, Joshua Meeske

Jenkins Mountain Backcountry Ski Glade

Wed, 05/09/2018 - 11:34
Abstract: The Paul Smith's College VIC is able to revitalize the ski glade on the back of Jenkins Mountain. The terrain was abandoned after a lack of interest, but now has opportunity to regain popularity. This study looks at land maintenance, risk management and marketing techniques to make the project successful. Putting these studies into action can benefit the VIC as well as the college, whether it's utilized for a students education or a visitors leisure. Bringing backcountry skiing to the property is a great addition to the many attractions provided by the land.
Access: Yes
Literary Rights: On
Major: Recreation, Adventure Education and Leisure Management
Year: 2018
Authors: Cody Dennis , Austin Stergas, Scott Smith

A study of how different liquids affect the fermentation process in breads.

Sun, 05/07/2017 - 14:41
Abstract: We all know that different liquids have different densities and will affect any product you are making in a unique way than the other. But how exactly do different liquids affect the fermentation of yeast in a bread dough. In this paper, I will go on to tell you about five different liquids and the type of bread I chose to use for the trials. I will also go into why I chose that type of bread and touch on the history of it.
Access: Yes
Literary Rights: On
Major: Baking and Pastry Arts, Baking Arts and Service Management
Year: 2017
Authors: Kassede Andriola

Bread: Does the Type of Milk Used Affect the Production

Sat, 12/09/2017 - 12:25
Abstract: No abstract
Access: Yes
Literary Rights: On
Major: Baking Arts and Service Management
Year: 2017
File Attachments: Capstone Final Paper.docx
Authors: Jenna Griffo

Do customers prefer the taste of homemade or mass produced cheese in baked products?

Fri, 05/05/2017 - 20:48
Abstract: To get results from the public, I put together a blind tasting of three different products showcasing cheeses in an assortment. Each of the products looked the same, with the same components; the only difference were the cheeses used to accompany the breads.
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Major: Baking Arts and Service Management
Year: 2017
File Attachments: capstone. final paper.docx
Authors: Jessica Churchill
Fri, 05/05/2017 - 20:48
Abstract: To get results from the public, I put together a blind tasting of three different products showcasing cheeses in an assortment. Each of the products looked the same, with the same components; the only difference were the cheeses used to accompany the breads.
Access: No
Literary Rights: Off
Major: Baking Arts and Service Management
Year: 2017
File Attachments: The Author has selected not to publish this complete work.
Authors: Jessica Churchill

Do Different Oven Types Effect the Outcome of Various Baked Goods?

Tue, 05/02/2017 - 13:41
Abstract: In order to assess if different oven types effect the outcome of baked goods, I will take four recipes and bake them separately in three ovens: convection, deck and conventional oven. In order to keep every single variable the same, aside from the oven, I will mix the four different recipes individually in a large batch. This will ensure that the only variable effecting the outcome of the products, is the oven types. I will look at a baguette, a cupcake, a cookie and a pate a choux recipe. These four recipes will demonstrate various outcomes of spreading, rising, crust development and even baking.
Access: Yes
Literary Rights: Off
Major: Baking Arts and Service Management
Year: 2017
File Attachments: Final Capstone Project
Authors: Mary Calabrese

Are products from local bakeries worth the cost compared to less expensive, mass produced products?

Mon, 05/01/2017 - 13:45
Abstract: My goal was to find out what matters the most to people when purchasing products while grocery shopping. I also wanted to see if small bakeries still have a foot to stand on when competing against big businesses that mass produce their products. So, I decided to compare freshly baked products to pre-packaged products by having the general public participate in a taste comparison.
Access: Yes
Literary Rights: Off
Major: Baking Arts and Service Management
Year: 2017
File Attachments: Final Project.docx , Poster.pptx
Authors: Brittany Markee