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Capstone Projects

A Taste of Dairy Free

Mon, 12/18/2017 - 15:19
Abstract: Culinary Arts Capstone, CUL462 Theme: Dairy Free. Chef Abt
Access: Yes
Literary Rights: On
Major: Culinary Arts and Service Management
Year: 2017
Authors: Bethany Christman

Foraging: From the Forest

Mon, 05/01/2017 - 13:23
Abstract: A look into preservation techniques of early man as well as habits and lifestyle. Dinner- April 13th, 2017- from forest ingredients & foraging sourced items.
Access: Yes
Literary Rights: Off
Major: Culinary Arts and Service Management
Year: 2017
File Attachments: Research Paper , Poster , Dinner Menu
Authors: Matthew Kershner

A Study of Flat Breads from Around the World

Sat, 05/06/2017 - 02:20
Abstract: in my research I found the history and the techniques surrounding the production and ingestion of flat breads from around the world. This includes the production of foods from India to the plains of Ethiopia. Throughout my research i found the traditions and superstitions surrounding certain foods. inducing both my physical production of food and the traditional production of foods from throughout Africa to the Middle east. Flat Breads are a easy source of filling food, giving developing countries an easy means of nutrition in trying times.
Access: Yes
Literary Rights: On
Major: Culinary Arts and Service Management
Year: 2017
File Attachments: Capstone Portfolio.docx
Authors: Patrick Pakulski

Ancient Grains

Sun, 05/07/2017 - 14:59
Abstract: A Taste of Ancient Grains Author: Josh Tallman Ancient Grains have been a staple in the diets of people around the world, but they hardly get recognition. The common person could most likely only name a couple grains that fall under the category of Ancient Grains. I researched the topic to get the back story to these grains. I created a four-course menu based off my finding on these grains and food that would pair well with them. I found that it was quite easy to incorporate these great grains into food that could be made daily with ease. I found through my dinner and my poster presentation that though people didn’t seem to know much about these grains, they enjoyed the food that they were incorporated into. Furthermore, they seemed to have more of an interest in using these grains at home after they saw the potential they had.
Access: Yes
Literary Rights: On
Major: Culinary Arts and Service Management
Year: 2017
Authors: Josh Tallman

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