After logging in with the login link in the top right, click here to upload your Capstone

Capstone Projects

The Vegan Experiment

Fri, 04/25/2014 - 16:43
Abstract: The vegan diet has a reputation as extremely light and unsatisfying “rabbit food.” In reality, eating a vegan diet can be satisfying to the palate and the belly. Health benefits of a vegan diet include reduced risk of heart disease, cancer, diabetes and other chronic ailments, plus weight reduction, increased energy, and better sleep patterns. However, Americans tend to believe that they cannot get proper nutrition without animal products. Studies have shown that proper nutrition can be achieved through a whole foods plant based diet. The meal I presented was designed for carnivores to test whether they missed animal products in the dishes served.
Access: Yes
Literary Rights: Off
Major: Culinary Arts and Service Management
Year: 2014
Authors: Carrie Oderman

Subtle Differences

Mon, 04/28/2014 - 19:41
Abstract: Our sense of smell and taste work together to allow us to taste and differentiate between different flavors in food. This study was designed to determine the effects of introducing aromatics during the dining experience. Can aromatics change the customer's perception of the flavors or ingredients in a dish? The method used to gather data for the study was a tasting consisting of ten taste panelists. Guest panelists were kept unaware of what the topic was until after the tasting was finished. The two plates in the first course, as well as the second course, were identically prepared so that an aroma could be introduced during the second tasting of the two courses. Each taste panelist received a tasting card containing suggestive statements regarding the texture, flavor, creativity, quality, and professionalism of the dishes presented. Based on a five level Likert-type scale, the tasting card statements required the panelists to circle numbers corresponding to what level they agreed or disagreed with each statement. The final question asked the panelists to choose what the most apparent difference was between the two dishes of each course. In both courses, flavor and ingredient were the options predominately chosen as the most apparent differences.
Access: Yes
Literary Rights: On
Major: Culinary Arts and Service Management
Year: 2014
Authors: Alyssa Fredericks

Event Planning and What It Takes

Wed, 04/30/2014 - 21:03
Abstract: The focus of this capstone was event planning. What goes into planning an event? A professional planner needs to think about the goals, the needs of the customer, type of event, food and beverage, facilities and risk. To plan and execute an event, one must determine the type. For example, is it a corporate meeting or fundraising function? A budget is needed for each event to understand what is affordable and what can be done. What type of risk is involved? A good planner needs to plan for the “what ifs” of an event. Technology has changed the event industry. There once was a time when guests of an event would be asked to turn off their cell phones. Now everyone uses their phones at events. People can Tweet live and use social media to increase the experience of events. Planners can use social media to boost their marketing as well. Once a planner has experience in the industry they can apply to become a Certified Meeting Planner or a Certified Special Events Professional. This certification shows that the planner is an expert in their field. This capstone was planning a business plan workshop at Paul Smith’s College. This event was designed to give students a chance to develop a business plan. Potential transfer students were invited to take part in the event. During the event the students had to create a new product to market along with current senior business students who acted as their mentors. Together, they came up with a business plan and had to give an elevator speech on the product to everyone. The winning team was chosen based on the marketing, taste and idea of the product. The event was considered a success by the visitors and the college.
Access: Yes
Literary Rights: On
Major: Culinary Arts and Service Management, Hotel, Resort and Tourism Management
Year: 2014
Authors: Stephanie Dalaba

Is it possible to enhance classical Serbian cuisine by modernizing it?

Thu, 05/08/2014 - 14:05
Abstract: The research will cover the history of Serbian cuisine, how it changed during times, and in what direction could it possibly go. The starting point will be history, in order to understand what food is typically found and grown in the area, but also to discover what influences occurred during wars and migrations, and how the culture adapted to new ingredients and new cooking methods. Eventually the menu will be chosen and 5 classical Serbian dishes will be transformed. The modernized dish will have identical ingredients as the classic one but the cooking methods and the combination of flavors or texture might differ. The panel would be presented with a classical and a modern version of the chosen dish and they would be asked for their preference. The main focus of this research is not to substitute the classical dishes in any way, instead the goal is to improve them.
Access: Yes
Literary Rights: On
Major: Culinary Arts and Service Management
Year: 2014
Authors: Marko Lalosevic

Presence and Abundance of Microplastics within Flowing Waters of Private, Wilderness, and Other Forest Preserve Lands of the Northern Adirondack Park

Mon, 04/28/2014 - 16:26
Abstract: Microplastic sampling was conducted at thirteen locations throughout the water bodies of the Northern Adirondack Region. Plastics were found at all thirteen sites, which were categorized by the impact level of human development. Any particle less than 5mm can be defined as a microplastic particle. Microscopic plastics can be found in a variety of chemical cleaners, clothing fabrics, and concrete solutions. Storm water drainage systems and wastewater treatment plants are confirmed sources of microplastic pollution, which carry pollutants into our rivers, lakes, and streams. Ingestion of microplastic particles can lead to many distinctive threats, including biological and physical abnormalities, while possibly leading to bioaccumulation and biomagnification throughout the food web. Future practices for management and prevention of microplastic pollutants in the Adirondacks is critical for environmental protection, while also portraying a worldly view of an overlooked human induced issue.
Access: Yes
Literary Rights: Off
Major: Environmental Sciences, Natural Resources Management and Policy
Year: 2014
Authors: Patrick Colern, Sinjin Larson

Can Restauranteurs Successfully Influence Guest Behavior By Using Facebook?

Sun, 12/02/2012 - 20:55
Abstract: Facebook is a form of social media used by millions on a daily basis. Restauranteurs’ ability to use Facebook to influence guest behavior, build a connection, and receive comments could potentially benefit their restaurants. This study was conducted on Facebook, sending surveys to my “friends,” discovering how restaurants’ Facebook pages are affecting them. Seeing how my study was based on Facebook it was appropriate to only conduct the surveys on this form of social media. The goal was to find if restauranteurs could attract more customers to their restaurant by influencing guest behavior on Facebook. This will prove if using Facebook is a worthwhile marketing tool. People interested in this topic will become more knowledgeable about this form of social media from a business perspective and the Facebook company could benefit from this study as well. This study will give recommendations to restauranteurs on how to make their restaurant “stand out” on Facebook.
Access: Yes
Literary Rights: Off
Major: Culinary Arts and Service Management
Year: 2012
Authors: Joshua Werksman

Do Adirondack Farmers Perceive Aquaponics as a Solution to the Lack of Year Round Out of Season Local Food?

Sun, 12/02/2012 - 23:59
Abstract: Several different factors contribute to the farmers of the Adirondacks inability to produce sustainable, fresh, local food out of season. This study will provide a comprehensive literature-review-based overview of modern day farming, aquaponics, local food sheds, and the farmers associated with Adirondack Harvest and Green Circle. This capstone seeks to determine via surveys if aquaponics is a solution to the challenges Adirondack farmers face today in their lack of year round productivity. The consensus of this capstone will determine if aquaponics is a solution to the challenges Adirondack farmer’s face regarding the lack of local out of season food for the residents of the Adirondack region.
Access: Yes
Literary Rights: Off
Major: Culinary Arts and Service Management
Year: 2012
File Attachments: Aquaponics Capstone
Authors: Ashley Rokjer

Tasty Tunes

Mon, 12/03/2012 - 14:16
Abstract: The senses of hearing and tasting are being paired together more and more as the subject becomes more popular, bringing musicians and chefs closer together. This study will determine the optimal music to play in a particular restaurant and show how well that music stimulates a customer’s palate. A farm-to-table restaurant will be the place of research where music that complements the food will be played on four different nights and customer surveys will measure the differences in taste and customer enjoyment between four different music genres. The data will be used to prove that the optimal music really does make food and the time spent more enjoyable. The results may lead to be very beneficial to dining room managers, restaurant owners, chefs, and musicians who perform in the hospitality industry in their efforts in matching food and dining with music.
Access: Yes
Literary Rights: On
Major: Culinary Arts and Service Management
Year: 2012
Authors: Kelsey Jones

From Garden to School: Future Trend Prediction study of school lunches and the edible schoolyard, Kitchen Garden Project, and Let’s Move! Programs.

Mon, 12/03/2012 - 16:59
Abstract: The ‘Edible Schoolyard’ movement is driving schools towards offering freshly grown produce into their school lunch programs. The Edible Schoolyard aims to provide fresh produce with learning experiences in order to encourage school children to eat healthy and make good decisions about what they eat. An edible schoolyard can be utilized as a major development for school systems, especially in the United States where the growing rates of obesity in our children is still increasing. The purpose of this study was to explore the plausibility of a school system adapting the edible schoolyard or even similar program such as: Kitchen Garden Project and Let’s Move!. A survey was used to measure and compare the responses on if the edible schoolyard is possible for a school system to incorporate. The outcome of this survey can be used to persuade schools into deciding whether they think it’s a good idea to adapt the program into their school system, or even deciding if it’s worth implementing some aspects of the edible schoolyard for their schools.
Access: Yes
Literary Rights: On
Major: Culinary Arts and Service Management
Year: 2012
File Attachments: Final23.docx
Authors: Barbara Sanchez

Women vs. Men Becoming Executive Chefs

Mon, 12/03/2012 - 17:30
Abstract: Currently culinary school enrollment nationwide is about even between male and female students but there is a gap when it comes to being an executive chef, women only account for 10% of executive chefs. The purpose of this project is to study this gap between men and women in the culinary field and also to see what might be causing these gaps and what other jobs the women have found. Surveys will be given to Paul Smith’s alumni with a four year culinary degree. The survey will find out what type of students they were and what jobs they had wanted and what jobs they have had. The male and female responses will then be compared to each other to see if there are gaps between the information.
Access: Yes
Literary Rights: On
Major: Culinary Arts and Service Management
Year: 2012
Authors: Jordan Williams