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Capstone Projects

Alumni Campground Lean-to Design Analysis

Sat, 05/09/2020 - 11:32
Abstract: When thinking about the Adirondacks, lean-tos are among the first that come to mind. The Adirondack lean-to has, for most of the parks history, been a staple for back country shelters. The design of the lean-to is the most important part about them. Traditionally built with full round logs to have three walls and one open side with an overhang from the roof. Notches in the logs at each corner of the lean-to allow for the structure to be more ridged then if notches were not used. The goal behind this project is to look at the design of the Adirondack lean-to and see what about it could be simplified to make plans for an easier to build and construct lean-to.
Access: Yes
Literary Rights: Off
Major: Natural Resources Conservation and Management, Sustainable Communities & Working Landscapes
Year: 2020
Authors: Michael J Gaulin

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

Managing a Successful Bakery

Mon, 12/10/2018 - 16:15
Abstract: For this capstone we were given the responsibility of running the A.P. Smith's Bakery for eight weeks. These responsibilities included the management of student employees, and the creation of menus, production lists and ordering sheets.
Access: Yes
Literary Rights: Off
Major: Baking and Pastry Arts
Year: 2018
File Attachments: Final Capstone Paper.docx
Authors: Daniele Warner
Katelyn Aupperle

Vista Wellness: An Educational Community Center for the Glenview Preserve

Fri, 12/14/2018 - 23:29
Abstract: The Glenview Preserve is home to a beautiful open vista of the High Peaks. This land was recently purchased by the Adirondack Land Trust and is looking for ways to sustainably manage the property by utilizing Paul Smith’s College capstone students for recommendations. One viable opportunity the ALT can incorporate, is the addition of a sustainable forum and conference center. With a community-oriented mind, Vista Wellness will provide a multitude of spaces for businesses and individuals to retreat while partaking in recreational activities. Vista Wellness is designed to be low impact with features such as a living roof and LEED certification. Using a promotional commercial and an intricate model, using state of the art construction supplies, we are able to convey the need for this addition to the Glenview property.
Access: Yes
Literary Rights: On
Major: Environmental Sciences, Sustainable Communities & Working Landscapes
Year: 2018
Authors: Kimberly Kehr
, Matthew Syke
, Thomas Szabo

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

Creating a Reliable Surveying Network: Does Adding New Survey Control Points to Paul Smith’s College Campus Enhance its Current Network?

Tue, 12/05/2017 - 18:48
Abstract: The goal of the project was to improve the current geometry of the Paul Smith’s College surveying network. Four new survey control points were added to the current network allowing for new connectivity to old control points. Previously, there was a Westside network and an Eastside network that were not connected and by connecting these two networks, it has expanded the current network further into the campus. Two different methods were used to help identify the new network. A traditional survey method, a closed traverse, was used to connect the old control points to the new control points by utilizing a Nikon DTM-352 series total station. A X90 OPUS GPS unit was used to connect the new control points into a geodetic network. After the data was collected a least squares adjustment was done to the closed traverse to correct for error within the traverse. The GPS data was processed by Topcon Tools utilizing a Continuously Operating Reference System (CORS) to obtain a better level of accuracy for the network it produced. The two different techniques used produced different results in the overall survey networks and supplied different coordinates than what has been previously used by students at the college. These results gained from the project are not of a consistent level of precision and are not recommended for use without conducting more closed traverses to increase precision within the network.
Access: Yes
Literary Rights: Off
Major: Forestry, Natural Resources Management and Policy, Surveying Technology
Year: 2017
Authors: Frederick C. Petzoldt, Michael S. Thompson

Building Families Stronger

Tue, 05/05/2015 - 14:05
Abstract: The purpose of this study is to design a program that can be implemented in local camps to accommodate the needs of individuals in a family group affected by mental illness. The study will explain the importance of educating individuals about mental illness and integrating supportive behaviors. This program is designed to help families cope with the effects mental illness can have on the entire family dynamic. Families are often the strongest support system for dealing with mental illness and educating families is essential for success of the mentally ill. Team building games are used to enhance social behaviors and encourage group bonding, this program uses a recreational therapeutic approach to addressing issues in the lives of those affected by mental illness. To figure out how many people will be most likely be using the therapy program, a survey was created using a series of questions that went with the topic for respondents to answer. In fact the survey established that the majority of people agree on recreational approach to therapy as a means of coping with their illness in real life tasks. Other questions asked was what their favorite activities where, such as paddle sports and hiking. Another question was what disability was so as to get an idea what accommodations would be need and services for patients involved with the program.
Access: Yes
Literary Rights: On
Major: Fisheries and Wildlife Science, Natural Resources Environmental Science, Parks, Recreation and Facilities Management
Year: 2015
Authors: Courtney Berg, Douglas Menge, Ashley Beldock