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Capstone Projects

Short & Sweets Bakery

Mon, 12/02/2019 - 17:49
Abstract: For Capstone, we were to create a business plan for our future bakery. We were to establish a location for our future business, research the area and competition, design a menu, create a shift schedule and job descriptions, calculate expenses we would need to incur, and conduct an interview with an owner of a bakery that is similar to what we aspire our bakery to be one day. In addition, we were to choose a signature item which was featured in the A.P Smith's Bakery on campus for a week. Free samples were offered in return for completed surveys as a way for us to gather feedback about our product. The results, process, and problems that arose while preparing the signature item were then analyzed. Overall, Capstone allowed us to outline a plan of action that will help in our future endeavors to own a business.
Access: Yes
Literary Rights: Off
Major: Baking Arts and Service Management
Year: 2019
Authors: Amanda Kern

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

Ancient Breads in a Modern World

Thu, 05/09/2019 - 16:09
Abstract: Is is possible to take ancient breads and bring them up to today's modern tastes. I took three ancient breads (a roman bread, a medieval bread, and a Viking bread) and attempted to make a savory and sweet version of each that were up to today's modern and contemporary tastes. As well a providing historical research on the breads from each time period, and the earliest history of breads.
Access: Yes
Literary Rights: Off
Major: Baking Arts and Service Management
Year: 2019
Authors: Jordan A. Perron

Bread Fermentation

Fri, 05/31/2019 - 15:11
Abstract: How does the length of fermentation time affects the flavor of bread? A look into the process of bread making and the steps of fermentation and how flavor is developed. An experiment using sourdough starters by making three over the course of the semester and baking bread from each starter in order to determine if the starter's age affects the flavor of the finished product.
Access: Yes
Literary Rights: Off
Major: Baking Arts and Service Management
Year: 2019
Authors: Kayla Lyons

Distribution and Abundance of Larval Yellow Perch (Perca flavescens) in Lake St. Clair and the Lower St. Clair River, 2018

Mon, 12/02/2019 - 21:23
Abstract: Spatial and temporal dynamics of fish larvae play an important role in determining year-class strength due to variation in habitat quality and food resources that influence larval growth, development, and survival rates. Surveys conducted during the past decade in the St. Clair-Detroit River System have revealed a decline of yellow perch. Genetic and microchemistry analyses showed that these fish make a substantial contribution to the yellow perch stock in western Lake Erie. Our study examines the spatial and temporal distributions of larval yellow perch in Lake St. Clair and the lower St. Clair River to identify important spawning and nursery areas and other ecological factors influencing their early life history. We employed a lake-wide daytime sampling program in 2018 using paired bongo nets to sample pelagic larvae throughout 33 sample locations beginning in mid-March before yellow perch had hatched and continued through mid-July when larvae were absent from samples. Based on our spatial analysis results, Mitchell Bay and Anchor Bay appear as the primary regions for yellow perch spawning habitat and/or nursery grounds for larvae. It is difficult to conclude which factors are influencing the distribution of yellow perch the greatest, but submerged aquatic vegetation, water temperature and clarity likely influence yellow perch vital rates, based on our study. The results from this study give us a growing understanding of the ecological interactions underlying larval yellow perch and their habitat usage during their early life history.
Access: Yes
Literary Rights: Off
Major: Fisheries and Wildlife Science
Year: 2019
Authors: Clara Lloyd, Robin DeBruyne, Taaja Tucker, Andrew Briggs, Jan-Michael Hessenauer, Todd Wills, Edward Roseman

Management on a Protected Landscape: Black-Throated Blue Warblers (Setophaga caerulescens) in the Adirondack Park, NY 2019 - 2069

Tue, 04/30/2019 - 11:28
Abstract: Black-throated blue warblers (Setophaga caerulescens) are a neotropical migrant passerine that specializes in breeding within interior forest habitats, with dense lower strata. Since the Breeding Bird Survey began in 1966, there has been over a 1.5% decline in sightings of this species along survey routes. In recent years, it has been found that access to secondary growth during the post-fledging period is essential to physiological health for migration. In the Adirondack Park of New York, a protected forest, there is a severe deficit of early successional habitats, especially adjacent to large tracts of mature forest. Compounding on this, there is resounding public conflict in relation to forest operations. This management plan aims to increase black-throated blue warbler encounters on BBS survey routes by at least 1% yearly on average, or by 50% over 50 years. To increase populations directly, new early successional habitat, and understory nesting cover will be developed using a variety of forestry techniques. We will increase early successional habitat by 10% by 2034, 20% by 2049, and 30% by 2069. Understory cover is planned to be increased by 5% by 2034, 15% by 2049, and 20% by 2069. Public education will be increased by presenting residents and visitors to the Adirondacks with free opportunities to learn about how natural resources are managed. Public opinion will be monitored alongside this education to study how public approval of forestry relates to environmental education. By the end of this 50-year management cycle, it is expected that black-throated blue warblers, along with several other species, will benefit greatly from these management actions. In addition, the general public will have a greater understanding, and therefore support of scientific wildlife management, including all tools that are used.
Access: Yes
Literary Rights: Off
Major: Fisheries and Wildlife Science
Year: 2019
Authors: Bradley R. Geroux

Management Plan for Stray Dog (Canis lupus familiaris) Populations in Kathmandu, Nepal

Wed, 05/01/2019 - 00:10
Abstract: Dogs (Canis lupus familiaris) are the most abundant predators, inhabiting all continents excluding Antarctica. Widely distributed, they are able to adapt to an expansive range of surroundings, maximizing survivability rates throughout the populations. Dogs are able to habituate regardless of rural mountainous terrain or crowded bustling cities. Stray dog populations have been established as a result of the frequent abandonment of pet dogs due to sickness, aggression, estrus behavior, or negligence. The diet of stray dog populations in Poland have been documented consisting of 30% oats, seeds and fruits, 15% small mammals, 12% game species, 7% insects, and 36% organic or inorganic items. The presence of dogs can deter endemic wildlife from utilizing suitable habitats, causing an increase in nest desertions. Dogs have also been known to hybridize with species within the Canis genera such as with the endangered Ethiopian wolf (Canis simensis), disrupting the genetic integrity of the species. Breeding multiple times within a year, producing anywhere from 1 to 15 pups per litter, there has been an estimate of over 20,000 stray dogs in Kathmandu, Nepal. Exposure to harsh living conditions have resulted in many of these dogs becoming malnourished, increasing susceptibility to parasites and diseases. Decreasing the population of stray dogs in Kathmandu by 50% from 2019 to 2049 will decrease ecological impacts on native wildlife, as well as decrease the transmission of zoonotic diseases. Decreasing food availability for stray dogs will result in a decrease within the stray dog population; if executed gradually, the stray dog population will not disperse to neighboring communities. When food sources suddenly diminish, dogs have been observed dispersing to maximize food availability. Decreasing the fecundity of females ages 1 to 2 will halt the dog population from its current exponential increase. Further educating the public regarding impacts of stray dog populations will decrease opportunities for disease transmission, pet abandonment, as well as discourage the public from sustaining the population. Decreasing the population of stray dogs in Nepal will protect native wildlife by decreasing negative effects on breeding success as well as increasing habitat use by endemic species. Human exposure to zoonotic diseases can also be minimized as a result of decreased interactions with stray dogs.
Access: Yes
Literary Rights: Off
Major: Fisheries and Wildlife Science
Year: 2019
Authors: Iris Li