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Capstone Projects

Ethan Kerr's Capstone

Wed, 12/10/2014 - 21:12
Abstract: Garlic
Access: No
Literary Rights: On
Major: Culinary Arts and Service Management
Year: 2014
File Attachments: The Author has selected not to publish this complete work.
Authors: Ethan Kerr

Corn and culture

Thu, 12/11/2014 - 10:47
Abstract: no abstract
Access: Yes
Literary Rights: Off
Major: Culinary Arts and Service Management
Year: 2014
Authors: Christopher Griffin

A Taste of the Sustainable Sea

Thu, 12/11/2014 - 12:08
Abstract: A Taste of the Sustainable Sea is a capstone project revolving around the topic Sustainable Seafood. We were asked to pick topics out of hat and from there on a $300 budget create a menu to our liking and serve to no more than twenty people. This particular project was a cold dinner, served minimalist style, to ten people. Each course was about two to four bites each giving the customer a "taste" of everything. Inside of this project, you will find costing, recipes, front and back of the house descriptions, pictures and the lit review. Sustainable Seafood is a new and upcoming topic that will only revolve more over time.
Access: No
Literary Rights: On
Major: Culinary Arts and Service Management
Year: 2014
File Attachments: The Author has selected not to publish this complete work.
Authors: Emily Bertora

Afternoon Tea

Wed, 12/17/2014 - 17:26
Abstract: After air and water, tea is the most commonly consumed substance on earth. This steeped plant matter has affected every facet of the world, from the Buddhist Moncks of China to the royal courts of Britain, and the front porch of many southern states in America. The wide spread love and consumption of tea has created great passion among its consumers. A passion so large, that this warm beverage became the first mass commodity and has been the center of many great scandals, from the opium wars to the Boston Tea party protest. This incredible influential liquid will be brought to life through the Afternoon Tea that will be held December second. This tea will share the history of tea with a small group of people through a carefully prepared dinning experience. The dinning room will be a representation of the rituals of the classic English tea ceremony and the menu will embody the impact tea has had on Japan and China.
Access: No
Literary Rights: Off
Major: Culinary Arts and Service Management
Year: 2014
File Attachments: The Author has selected not to publish this complete work.
Authors: Jessie Husmann

The effects of plate size on the consumer’s perception of being full.

Mon, 12/02/2013 - 07:59
Abstract: Currently, there has been a drastic change in the amount people eat. With the introduction of fast food restaurants catering to people’s quick lifestyles, much of portion size has been distorted and this is known as portion distortion. Along with increasing portion sizes, there has also been an increase in plate size (Wasink, 2007). However, it is not known how and to what extent the size of the plate affects or influences the consumer’s perception of being full. The purpose of this descriptive study is to determine how and to what extent the size of a plate affects or influences the consumer’s perception of being full. Data will be collected through the use of observation. The menu will consist of a five day cycle menu. The venue that this research will be collected in is at the Ganzi lab in Cantwell on Paul Smith’s College campus. The tasting will be of one menu item off of the cycle menu and served to a small group of Paul Smith’s College students and faculty. The results collected will be collected through scorecards and then be analyzed to determine how and to what extent plate size effects or influences the consumer’s perception of being full. This is significant in the culinary industry because this increase in plate size has the potential influence on an increase in consumer’s portion size.
Access: Yes
Literary Rights: Off
Major: Culinary Arts and Service Management
Year: 2013
File Attachments: FINAL CAPSTONE.docx
Authors: Iris Lioy

Family Restaurants offering Healthier choices

Mon, 12/02/2013 - 08:15
Abstract: The purpose of the study is determined what small restaurants or their equivalent can do to have a healthier menu. To achieve this study I will do surveys and tasting to gather basic info about what foods people will order from family style restaurants if given a healthier choice. The info will be used in making of the tasting meal for about 8-10 people. This study will not be about counting nutritional info. The info will be important to family restaurants or their equivalent because people are looking for more healthy options for them self’s and their families and it can help them with the making of a new menu. The study over all will answer if can take regular family restaurant style menu items and make them healthier versions that people will enjoy.
Access: Yes
Literary Rights: Off
Major: Culinary Arts and Service Management
Year: 2013
File Attachments: Capstone edited.doc
Authors: Ellis Snipes

Molecular cooking

Mon, 12/02/2013 - 08:25
Abstract: Molecular cooking is a style of cooking that uses new ingredients and scientific tools and methods in order to produce a different or better quality product. Many famous chefs have been inspired by this new style. The purpose of this study is to determine whether or not foods which are prepared using molecular cooking techniques are acceptable alternatives to foods which are prepared using traditional cooking techniques found in most restaurants. In order to determine this, participants in the study were given two plates of food cooked using molecular cooking techniques. The participants were also given score cards to rate different aspects of the food including taste, texture and flavor. The scorecards were then analyzed and used to determine whether or not this style of cooking was indeed an acceptable alternative.
Access: Yes
Literary Rights: On
Major: Culinary Arts and Service Management
Year: 2013
File Attachments: capstone portfolio.docx
Authors: Ryan Babcock

Getting Kids to Eat Healthy by the Use of Color

Mon, 12/02/2013 - 08:36
Abstract: Understanding what natural colors of food fourth grade children prefer and by doing this School Food Service Directors can better encourage their students to eat healthier. It’s not completely understood what natural colors children prefer to see in their school lunches. By understanding what natural colors of food that they prefer school Food Service Directors can use this information to encourage students in healthier eating habits in their schools. The purpose of this study is to determine how and to what extent colors and plating designs elements affects the eating habits of children. This quantitative exploratory study will seek to find what natural colors preteen children prefer versus what they currently are taking during school meals. The participants will be Mrs. McCormick’s fourth grade class in the Petrova Elementary School in the Saranac Lake School District. Food Service Directors of schools will be able to use these results to help make their students eat healthier and continue to stay in pace with the Federal School Lunch Program guidelines.
Access: Yes
Literary Rights: On
Major: Culinary Arts and Service Management
Year: 2013
Authors: Tim Pettit Jr

Sous Vide Cooking

Mon, 12/02/2013 - 08:49
Abstract: In the present time, Chefs in restaurants that serve all types of cuisines are looking for different and new ways to manipulate flavors and textures. Some Chefs have found that the sous vide cooking technique is a great way to do just that. Most cuisines are fairly easy to change for the better, but Italian is more difficult since the dishes are typically the same in every Italian restaurant. The purpose of this qualitative, exploratory study is to determine how the sous vide cooking technique can be used in high end Italian cuisine to make the flavors superior to traditional ways of cooking. Data will be collected through a taste testing with product evaluation sheets. The evaluations collected will be thoroughly analyzed to determine which way of cooking is preferred by the culinary and baking students, and also the Chefs at Paul Smith’s College. The result of this study will give Chefs that are cooking Italian cuisine a new way to manipulate the flavors and textures for the better.
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: Sabrina Tessitore

Local Market Eats

Mon, 12/02/2013 - 09:51
Abstract: The push for local food and knowledge on where food comes from has greatly shaped the restaurant industry. Local products have the potential to provide the restaurant and its community with many benefits. The purpose of this capstone is to discover the easy ability to shape an entire menu with what is available at one’s local market and to see if customer’s appreciate the local food, see more value in the plate knowing the food is local, and asking generally how much they would pay for a tasting plate
Access: Yes
Literary Rights: On
Major: Culinary Arts and Service Management
Year: 2013
Authors: Joshua J BUchanen