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Capstone Projects

Addressing Overuse: A Hiker Shuttle in the Adirondacks

Fri, 05/15/2020 - 09:21
Abstract: The increase in visitors to the Adirondack State Park in New York State has led to overcrowding and overuse at many of the most popular hiking trails. A common complaint is that there is not enough parking for trailheads and so visitors park alongside the roads which lead to many safety issues. We propose a hiker shuttle for the Saranac Lake area that would not only alleviate the roadside parking issue but would also give more people a chance to explore trails that they might not have heard of before. A shuttle system will allow for better safety conditions for pedestrians and drivers on the roads as well as control trail traffic to prevent trail degradation.
Access: Yes
Literary Rights: On
Major: Parks and Conservation Management
Year: 2020
File Attachments: ~$nal draft.docx
Authors: John Kilgannon, Kaitlyn Dudash

Paul Smith's College VIC Concert Venue

Fri, 05/15/2020 - 17:38
Abstract: The addition of a concert venue and camping facility at The Paul Smith’s College VIC will add another layer of community enjoyment. The surrounding area does not have a premier concert venue to provide musical enjoyment for visitors and members of the local community. In the College’s Strategic plan, it specifically mentions wanting to “Improve student success and retention through co-curricular activities focused on mind, body and spirit” In the same section it mentions also wanting to “improve campus utilization and net revenues during January and summer terms”. Implementing a concert venue at the VIC would accomplish both of those goals. We believe that this model fits in the strategic goals that the VIC is aiming to accomplish. Supporting the arts at the VIC will achieve visitor connection to musical arts, and connect visitors to other types of outdoor recreation at the VIC. The Paul Smith’s College mission statement and strategic plan includes ensuring facilities that meet the current and future needs of people, implementing strategies to use campus to support community building, contributing regional economics, and to be recognized as important. Specifically, the VIC’s mission statement is, “To connect outdoor recreation, experiential education, and the arts, naturally”. We believe that the addition of a musical venue of proper scale for the region would satisfy the goals of the VIC and our institution by connecting people to nature in a new way but also giving them a concert venue in an amazing setting. Ideally, they could spend the whole day recreating and then finish the day with a concert or performance of some other type such as comedy. With help from the VIC’s Facility Manager Andy Testo, and the Alumni Campground Coordinator Heather Tuttle we have developed the framework of a feasibility plan for future use of the current facilities as a music venue with a supporting campground facility.
Access: Yes
Literary Rights: On
Major: Parks and Conservation Management
Year: 2020
Authors: James Rounds, Dan D'Apice

A Resource Development Plan for incoming REALM and PACM students during Welcome Week at Alumni Campground through the PSC Guide Service

Fri, 05/15/2020 - 18:51
Abstract: For our Capstone, we are focusing on a feasibility and implementation plan regarding the Welcome Week Treks. We are proposing a four day, three night expedition utilizing the Alumni Campground located on Paul Smith’s Campus. The expedition will be called, “An Intro to the Adirondacks”. The Welcome Week treks will be open to the Recreation, Adventure Education, and Leisure Management (REALM) and Parks and Conservation Management (PACM) students and the expeditions will be run by the Paul Smith’s College Guide Service. During this expedition, students will be hiking, paddling, rock climbing, and utilizing the campus challenge course. The Paul Smith's College experience has been the turning point for many when deciding to attend this institution. From the beginning until the end, Paul Smith’s College strives to give the best experiential learning to their students, and give them the best possible learning experience to give their students the brightest future.
Access: Yes
Literary Rights: On
Major: Recreation, Adventure Education and Leisure Management, Parks and Conservation Management
Year: 2020
Authors: Jessica Heroux, Emily Biccum, Sean Malloy

RAELM and PACM Program Analysis: Does the Online Presence Match the Experience?

Thu, 05/14/2020 - 10:52
Abstract: This is a research-based project that analyzes the Recreation, Adventure Education, and Leisure Management (RAELM) and Parks and Conservation Management (PACM) programs at Paul Smith’s College. The purpose of this research is to determine if there is a gap between the current advertised representation of the RAELM and PACM programs on the official Paul Smith’s College website and social media, and the experiences that current students within these programs have. The research includes an analysis of the programs’ current representation on the Paul Smith’s College website and social media, data collected from interviewing faculty involved in the program and surveying current students, and a literature synthesis of similar research projects and academic curriculums.
Access: Yes
Literary Rights: On
Major: Recreations, Adventure Travel and Ecotourism, Recreation, Adventure Education and Leisure Management
Year: 2020
File Attachments: Final Draft.edited.docx
Authors: Rowan McBurney, Will Lord

Assessment of Barriers and Solutions to Obtaining Local Food on Paul Smith's College Campus

Mon, 05/11/2020 - 01:46
Abstract: Throughout the course of the last century, food systems have profoundly shifted from a primarily locally focused diet, to a virtually infinite global array of options. The many negative impacts of this momentous shift are now becoming more evident overtime. With light being recently shined upon these adverse effects, a substantial shift back to more local food options has begun. However, with all this newfound attention placed on localizing food systems, the meaning of local food has adapted an endless number of meanings. Paul Smith’s College agricultural instructor, Sara Dougherty echoed this feeling by saying, “‘Local food’ has been defined in a variety of ways, and we've seen this definition change and morph over time” (Dougherty). This evolving conversation around the benefits local food can have on communities has caused many entities to reassess their own food systems. More specifically, institutions of learning have increasingly rallied behind this movement. “Bringing healthy, locally produced food into institutions has been proposed as an effective strategy to address social, economic, and environmental issues” (“CAMPUS DINING”). Though the specifics of each sustainable food system are unique, they often share similar goals and values. Many of these values happen to also be innately engrained in the principles of which Paul Smith’s College was founded on.
Access: Yes
Literary Rights: Off
Major: Sustainable Communities & Working Landscapes
Year: 2020
File Attachments: Capstone Paper SUS 496.docx
Authors: Hannah Rion

Sights Can Be Deceiving

Thu, 05/02/2019 - 14:11
Abstract: How does our sense of sight impact our consciousness and sensation of flavors when eating?
Access: Yes
Literary Rights: On
Major: Baking Arts and Service Management
Year: 2019
Authors: Gabriella Buehler

Scratch Baking vs. Premixed/Prepared Baking

Thu, 05/02/2019 - 16:55
Abstract: Can people tell the difference between completely scratch made baked goods, and those with premixed/prepared elements; and how does this play a role in decision making when opening and operating a small retail bakery business? This project was conducted to test premade dough and/or mixes against scratch recipes to see how any additional ingredients and preservatives may alter the final product. Both groups of baked goods were tested against one another and the differences in appearance, taste/texture, food cost, and labor cost were noted. A blind tasting was conducted to compare different samples of scratch baked and prepared item and feedback was gathered from participants for analysis. This was also to see if the participants could differentiate the two group of products without knowing the topic of the project. The profit margin was then calculated and analyzed to determine the use of the products selected in a retail bakery. Research was conducted on different components of opening and operating a small bakery business that could possibly be affected by choosing to use scratch baking vs. premixed/prepared elements. Using a combination of both may be an option. Research components also includes consistency, marketability and availability, in addition to food and labor costs.
Access: Yes
Literary Rights: Off
Major: Baking Arts and Service Management
Year: 2019
Authors: Skyler Lyons

A Taste Of Place: How Terroir Effects Maple Syrup

Fri, 05/03/2019 - 15:35
Abstract: Production of maple syrup starts within the tree, acer saccharum. These trees, more commonly known as sugar maples, produces maple sap. Maple sap is then, through the boiling process, transformed into Maple syrup. A study was then performed to see if one could taste the difference in Maple syrup. This test proves that there is a difference in maple syrup from different regions. Terroir of maple syrup is then compared to terroir of other things, such as wine, and shows how one would go about tasting and describing the taste of Maple Syrup.
Access: Yes
Literary Rights: Off
Major: Baking Arts and Service Management
Year: 2019
Authors: Charli Fowler

Can you tell the difference between Dietary Restricted desserts and their regular versions?

Mon, 05/06/2019 - 10:19
Abstract: Our question for Capstone was whether or not people could tell the difference between dietary restricted desserts and their regular versions. The restrictions we chose were Gluten Free, Sugar Free, Vegan, and Dairy Free. We physically tested and noted the differences in look, texture, taste, food cost, and labor. We conducted a blind taste test in the Old St. Regis open to the Faculty, Staff, and students of the PSC Community. People participating were able to see and taste and record their answers in a survey.
Access: Yes
Literary Rights: Off
Major: Baking Arts and Service Management
Year: 2019
Authors: Victoria Schickedanz & Emma Stoddard

Natural Versus Artificial Food Coloring and Flavoring

Tue, 05/07/2019 - 01:12
Abstract: Natural Versus Artificial Food Coloring and Flavoring- Sampling natural and artificial dyes and flavorings side by side, to see which was preferred and if people could tell the difference.
Access: Yes
Literary Rights: Off
Major: Baking Arts and Service Management
Year: 2019
Authors: Kenadhe Howell