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

Capstone Projects

Impacts of Maple Syrup Production Programming at the Paul Smith’s College Visitor Interpretive Center

Tue, 04/29/2014 - 12:37
Abstract: Education and interpretation provides strategies and techniques to successfully communicate natural resource and environmental concerns. This research addresses the effectiveness of a community education project at the Paul Smith’s College (PSC) Visitor Interpretive Center (VIC) in the Adirondacks of New York State. Educational programs regarding maple syrup production were designed and evaluated to determine their impact on the local community. The objectives were to offer skills education, raise awareness on a local resource, foster a connection to the land, and offer involvement in the VIC’s community maple project. The goal of maple education at the VIC is to educate the community in an attempt to encourage the growth of an underutilized sustainable local resource that community members can become involved in without degradation of Adirondack forests. Determinations were made using a survey questionnaire provided before and after the programs were performed. Based on the data collected the determination made is that the majority of participants that attended ultimately were interested in becoming involved in maple sugaring using to VIC as a gateway for maple sugaring, primarily as a hobby and outdoor activity. This research has aided in the determination that effective programming at the VIC results in encouraging the community to be involved in maple syrup production. With this determination the VIC will continue to perform the designed educational programs as a service to the community.
Access: Yes
Literary Rights: On
Major: Integrative Studies, Recreations, Adventure Travel and Ecotourism
Year: 2014
Authors: Thomas Manitta

Maintaining the Population of Thornicroft Giraffes (Giraffa camelopardalis thornicroftt)

Sun, 05/04/2014 - 13:12
Abstract: There is a lack of information on the Thornicroft giraffe’s population size and of the amount of poaching taking place on the giraffes with in the Southern Luangwa Valley National Park. As of right now the giraffes population appears to be stable but there are a lot of factor unknown pertaining to the threats to the population and to their habitat. The goal of this management plan is to maintain the Thornicroft Giraffes population which is exclusively found in Luangwa Valley in Zambia Africa, the management plan is focused on the Southern Luangwa Valley National Park. With this management plan the objectives is to establish the population size within the park, maintain the preferred habitat of the giraffes, determine if poaching is taking place within the park and the potential effects poaching could have on the population. Once the population is known and stable then a harvest management strategy will be implemented for the locals. There will be pamphlets handed out in villages in the area; along with a survey used to access on poaching and the importance that giraffe based products have on their culture.
Access: Yes
Literary Rights: On
Major: Integrative Studies
Year: 2014
File Attachments: Managment rough draft.docx
Authors: Emily Williams

Paul Smith's Car Sharing Program: A feasibility study of implementing a car-sharing program at Paul Smiths

Mon, 04/22/2013 - 16:21
Abstract: Car-sharing is a program in which companies own a fleet of vehicles, insure them, maintain them, and offer memberships to people who wish to use them. Car-sharing is an eco-friendly way to use a vehicle when needed without the need to own one. These programs are environmentally friendly as well as cost effective. Paul Smith’s college is an environmentally friendly campus currently lacking an effective program to reduce emissions on campus. In addition to the absence of an efficient program to reduce emissions, Paul Smith’s College is experiencing a shortage of parking spots due to the excessive number of vehicles parked here. In effort to take further steps towards being an environmentally friendly campus and reduce the number of vehicles parked on campus, a feasibility study to implement a car-sharing program on Paul Smith’s College campus will be conducted.
Access: Yes
Literary Rights: Off
Major: Business Management and Entrepreneurial Studies, Integrative Studies
Year: 2013
File Attachments: draft4.4.doc
Authors: Ray Honsinger, Lance Ryan

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

A Study of: Maple

Mon, 12/02/2013 - 14:12
Abstract: Maple is truly an ingredient that stands alone. There are many versatile products in the world; however maple truly has no boundaries. When thinking of maple, one tends to only think of it as a topping. Drizzling on top of pancakes or French toast is one of maples most popular uses. So many more culinary adventures are taking place with maple. It’s almost become old news that not only can maple be used in all sweet inventions. Savory dishes have started to crop up with the presence of maple. Essentially maple has already been used every which way and over again.
Access: Yes
Literary Rights: On
Major: Culinary Arts and Service Management
Year: 2013
Authors: Nathaniel J Tiedemann