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

Capstone Projects

Special Topic: An Investigation of Long Term Monitoring of Fishes in Two Aquatic Ecosystems

Fri, 05/11/2018 - 10:06
Abstract: Lower St. Regis Lake Abstract Long-term ecological research is important in understanding how fish communities change over time. The objective of this study was to determine how fish communities in Lower St. Regis Lake have changed. From 2004 - 2017 fisheries students at Paul Smith’s College have conducted lake surveys on Lower St. Regis Lake using standardized sampling protocols. This study showed shifts in fish community composition, changes in size structure, and variable body condition. As Lower St. Regis Lake changes, continued long-term ecological research will provide an opportunity for students monitor and study factors that may be effecting fish populations and communities. Smitty Creek Abstract Long term ecological monitoring of streams provides an effective means to evaluate changing habitat conditions on fish population dynamics. Our objective was to use long-term data from four tributaries in Smitty Creek Watershed to explore the relationship of age-0 brook trout densities to regional weather conditions. Catch data of age 0 brook trout was collected during the fall from 2004 to 2017. Average monthly precipitation and temperature data was taken from the Lake Clear regional weather station. Of four streams, Little Aldo showed correlation of age-0 brook trout with the precipitation and temperature data. Future work should include improved instrumentation within the reaches and the use of site-specific data.
Access: Yes
Literary Rights: On
Major: Fisheries and Wildlife Science
Year: 2018
File Attachments: Final Capstone West St. Cyr
Authors: Taylor West, Joe St. Cyr

A study of how different liquids affect the fermentation process in breads.

Sun, 05/07/2017 - 14:41
Abstract: We all know that different liquids have different densities and will affect any product you are making in a unique way than the other. But how exactly do different liquids affect the fermentation of yeast in a bread dough. In this paper, I will go on to tell you about five different liquids and the type of bread I chose to use for the trials. I will also go into why I chose that type of bread and touch on the history of it.
Access: Yes
Literary Rights: On
Major: Baking and Pastry Arts, Baking Arts and Service Management
Year: 2017
Authors: Kassede Andriola

A Taste of Tea

Thu, 11/30/2017 - 14:49
Abstract: Originating in Southeast China, tea is one of the most consumed beverages in the world, second only to water with coffee in third. Though tea has many names, they all come from the same plant, Camellia sinensis. There’s white, yellow, green, oolong, pu-erh, and black or red tea; each has its own variants and processing methods to distinguish them. Tea has spread throughout the world and each culture took these leaves and made it their own in different ways. The journey it has taken is an interesting one with a lot of controversy, conflict, and corruption once introduced to the British Empire.
Access: Yes
Literary Rights: Off
Major: Culinary Arts, Culinary Arts and Service Management
Year: 2017
Authors: Darren Sheftic

Capstone 462 Lemon

Sat, 12/09/2017 - 12:27
Abstract: Culinary Arts Capstone, CUL462 Theme: Lemon. Chef Abt
Access: Yes
Literary Rights: Off
Major: Culinary Arts and Service Management
Year: 2017
Authors: Giulia Deininger

A Taste of Local Farmers' Markets

Sat, 12/09/2017 - 12:54
Abstract: This Capstone was based around presenting the produce and homemade products offered at the Saranac Lake and Lake Placid farmers markets. From classic green salads to fresh tomato sorbet's, the variety at a farmer's market is enough to peak any cooks interests.
Access: Yes
Literary Rights: On
Major: Culinary Arts and Service Management
Year: 2017
Authors: Thomas Moskal

A Taste of Japan

Sun, 12/10/2017 - 09:45
Abstract: Having traveled to Osaka Japan during the summer of 2017 I wanted to bring back what I had learned for everyone else to experience as well.
Access: Yes
Literary Rights: On
Major: Culinary Arts and Service Management
Year: 2017
Authors: DANIEL WIGINTON

Taste of Apples

Wed, 12/13/2017 - 13:18
Abstract: Please keep this for a future reference for other students
Access: Yes
Literary Rights: Off
Major: Culinary Arts and Service Management
Year: 2017
Authors: Amanda wilson

CUL 462 Capstone Salt

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