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

Capstone Projects

Wiliam Kluge Hungry Boy Cafe & Catering

Fri, 04/29/2022 - 11:10
Abstract: This capstone was creating a business plan for a cafe/catering company that will hope to open in the future. I created a business plan with an organizational structure, menu, a marketing plan, and more all culminating in this business creation. I also had the opportunity to serve some of my items in the campus bakery to get the feedback of my peers to improve them for the future.
Access: Yes
Literary Rights: Off
Major: Baking Arts and Service Management
Year: 2022
Authors: William Kluge

H & W Delights

Wed, 04/27/2022 - 12:35
Abstract: This capstone was creating a business plan for a future bakery/cafe owned by my friend Hadeel and I. I created a business plan, an organizational structure, a menu, a marketing plan, and more. I even had the chance to allow the Paul Smith's community to try my signature items out of the A.P. Smith's Bakery.
Access: Yes
Literary Rights: Off
Major: Baking Arts and Service Management
Year: 2022
File Attachments: Widnie S22 Capstone.pdf
Authors: Widnie Dorilas

Citizen Science: A Tool for Better Preserving Backcountry Infrastructure at Paul Smith’s College.

Mon, 05/02/2022 - 22:34
Abstract: The Adirondacks have been home to a many steward of its land. Paul Smith’s College prides itself in encouraging a culture which promotes this long-held ideology to preserve natural resources. It is a school which prides itself in its unique location as well as resources. One of these many resources is its extensive backcountry property and the plethora of structures located within it. Many of these structures are what’s known as lean-tos. Over the course of the 2022 Spring semester, the Parks and Recreation Capstone class surveyed and identified the conditions of 15/16 the school’s remaining lean-tos. A particularly outstanding issue with this however, was the resources and organization required of the school to collect this data. This research paper examines the positive values that the implementation of citizen science programs has had on a national level. Furthermore, my individual contribution to this class’s Capstone was the implementation of a volunteer fed databank exclusively used for the documenting of lean-tos in the Paul Smith’s College backcountry. The scope and intent of this project was to pass this resource on for further development and active use by Paul Smith’s College, related committees, and its backcountry maintenance initiatives.
Access: Yes
Literary Rights: Off
Major: Recreations, Adventure Travel and Ecotourism, Recreation, Adventure Education and Leisure Management, Parks, Recreation and Facilities Management, Parks and Conservation Management
Year: 2022
Authors: Matthew T. Huffman

Financial and Marketing Research for Alumni Campground

Sat, 05/09/2020 - 11:52
Abstract: The purpose of this capstone was to look at the financial plan for the Alumni Campground and make suggestions for marketing. Through interviews, surveys, and other research on the campground, we were able to see who uses the campground and areas of improvement for the physical site and marketing. Our recommendations are to help the campground prosper in the future
Access: Yes
Literary Rights: Off
Major: Environmental Studies, Natural Resources Conservation and Management
Year: 2020
File Attachments: Capstone Essay.docx
Authors: Margret Montag, Dallas Olsen

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

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

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

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

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

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