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Capstone Projects

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

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

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

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

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.
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
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:
Literary Rights:
Major: Baking Arts and Service Management
Year: 2017
File Attachments: capstone. final paper.docx
Authors: Jessica Churchill

Creating a Reliable Surveying Network: Does Adding New Survey Control Points to Paul Smith’s College Campus Enhance its Current Network?

Tue, 12/05/2017 - 18:48
Abstract: The goal of the project was to improve the current geometry of the Paul Smith’s College surveying network. Four new survey control points were added to the current network allowing for new connectivity to old control points. Previously, there was a Westside network and an Eastside network that were not connected and by connecting these two networks, it has expanded the current network further into the campus. Two different methods were used to help identify the new network. A traditional survey method, a closed traverse, was used to connect the old control points to the new control points by utilizing a Nikon DTM-352 series total station. A X90 OPUS GPS unit was used to connect the new control points into a geodetic network. After the data was collected a least squares adjustment was done to the closed traverse to correct for error within the traverse. The GPS data was processed by Topcon Tools utilizing a Continuously Operating Reference System (CORS) to obtain a better level of accuracy for the network it produced. The two different techniques used produced different results in the overall survey networks and supplied different coordinates than what has been previously used by students at the college. These results gained from the project are not of a consistent level of precision and are not recommended for use without conducting more closed traverses to increase precision within the network.
Access: Yes
Literary Rights: Off
Major: Forestry, Natural Resources Management and Policy, Surveying Technology
Year: 2017
Authors: Frederick C. Petzoldt, Michael S. Thompson

Planning for Accessibility in Wilmington Notch New York State Campground

Tue, 05/02/2017 - 10:47
Abstract: A paper submitted in partial fulfillment of the requirements for the degree Bachelor of Science in Park Conservation Management
Access: Yes
Literary Rights: Off
Major: Parks and Conservation Management
Year: 2017
File Attachments: KIC Document 1.pdf
Authors: Christina Barton, Elayna Grove, Spencer Nolan, Katherine Nussbaumer

Osgood Property: Recreation Plan

Tue, 05/02/2017 - 09:46
Abstract: The recreation plan being proposed is for Osgood Property. Once created it will benefit Paul Smiths College along with the surrounding community. This recreation area will attract more students to the college enhancing the economy of the community. The plan being proposed isn’t just for economic value, it will also allow access to more green space benefiting all involved. The plan consists of the construction of new trails, a mountain bike track, campsites and more. Having it so close by will allow individuals who don’t have cars to utilize recreation activities more easily.
Access: Yes
Literary Rights: On
Major: Parks, Recreation and Facilities Management
Year: 2017
Authors: Dan Morrison, Andrew Ronan, Anthony Catalano, Kyle Salway

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