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Capstone Projects

Management Plan of the Ring-Tailed lemurs (Lemur catta) at Beza Mahafaly Special Reserve in Madagascar

Tue, 05/03/2016 - 11:29
Abstract: The need to protect Ring-tailed lemurs is evident. Lemurs are the most threatened group of vertebrates in the world with the IUCN listing 94% of lemur species as threated. This high percentage is in part due to the fact that lemurs only occur naturally in Madagascar so changes to the island effects the whole infraorder (Lemuriformes). Helping to curb illegal activities will protect not just the habitat for Ring-Tailed lemurs but will help the entirety of Madagascar’s Wildlife that has evolved on an island that used to be covered by up to 90% forest. These illegal practices are often protected by armed guards which may require assistance from the Madagascar government for adequate protection of the islands forests
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Major: Fisheries and Wildlife Science
Year: 2016
File Attachments: The Author has selected not to publish this complete work.
Authors: Elias Carter

Management of the Invasive American Mink (Neovison vison) Populations in the Southern Region of South America (Cape Horn Biosphere)

Tue, 05/03/2016 - 11:24
Abstract: American mink (Neovison vison) are an invasive species in South America, Europe and a few other countries. An invasive predator like the American mink can have negative effects on ecosystem function. In the Cape Horn biosphere, mink have no natural predators and have established themselves as top predator in that ecosystem (Crego 2015). Their populations have steadily increased in the Cape Horn Biosphere Region since their release from mink farms in 1930 (Ibarra et al. 2009). The Cape Horn biosphere is affected by the loss of native fauna such as Magellanic woodpeckers (Campephilus magellanicus), Olive Grass Mouse (Abrothrix olivaceus), and different types of ducks (Anseriforms) due to American mink predation. The Cape Horn Biosphere is a research, education, and conservation land that is used by institutes and universities (Ibarra et al. 2009). There are four objectives to help prevent the further spread of the invasive American mink that include: Educating the general public in the Cape Horn Biosphere region on the negative implications of invasive species, increasing the number of minks trapped by 15% in 1 year, setting environmental laws against the release of mink from fur farms within 5 years, creating a tactile agency to enforce those laws within 5 years. When all objectives are complete there will be a decreasing trend in American mink populations in Southern South America.
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Major: Fisheries and Wildlife Science
Year: 2016
File Attachments: The Author has selected not to publish this complete work.
Authors: Eleanor Congden

Capstone

Wed, 12/10/2014 - 12:46
Abstract: Morgan Cuozzo
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Major: Culinary Arts and Service Management
Year: 2014
File Attachments: The Author has selected not to publish this complete work.
Authors: Morgan Cuozzo

Potato

Wed, 12/10/2014 - 14:06
Abstract: **Summary of Portfolio** When we picked our topics out of the hat, with my result being Potato, I took a very literal approach. Potato was the star in all 3 dishes, with help from other flavors, the potato was allowed to shine. I chose the Papas Rellenas dish because it was right up my alley as a chef, something stuffed and deep fried, but also spoke to the heritage of the potato. Potato originated in Peru and this was a Peruvian Papas Rellenas. The Gnocchi was an easy choice because it was a dish I really enjoyed making and eating in Italy, when I studied Abroad. The first time I had the sage and butter sauce with sautéed Gnocchi, I knew it was my favorite. Not only because of the simplicity of the Sauce, but how clearly you tasted POTATO when you ate the dish. It was difficult to find a potato dish that also had a recipe that was acknowledged to produce decent product. I was staying away from sweet potato because it is not technically a potato. I read a lot of recipe reviews, things like potato tortes and truffles but with mixed opinions on how the outcome was taste / consistency etc. When I found the Super Spud Brownie, most reviews said it was moist and delicious and a solid recipe so I figured it would be a good desert.
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Major: Culinary Arts and Service Management
Year: 2014
File Attachments: The Author has selected not to publish this complete work.
Authors: Wills Ohrnberger

Afternoon Tea

Wed, 12/17/2014 - 17:26
Abstract: After air and water, tea is the most commonly consumed substance on earth. This steeped plant matter has affected every facet of the world, from the Buddhist Moncks of China to the royal courts of Britain, and the front porch of many southern states in America. The wide spread love and consumption of tea has created great passion among its consumers. A passion so large, that this warm beverage became the first mass commodity and has been the center of many great scandals, from the opium wars to the Boston Tea party protest. This incredible influential liquid will be brought to life through the Afternoon Tea that will be held December second. This tea will share the history of tea with a small group of people through a carefully prepared dinning experience. The dinning room will be a representation of the rituals of the classic English tea ceremony and the menu will embody the impact tea has had on Japan and China.
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Major: Culinary Arts and Service Management
Year: 2014
File Attachments: The Author has selected not to publish this complete work.
Authors: Jessie Husmann

Offal's and Less Popular Cuts

Thu, 04/24/2014 - 09:39
Abstract: The research question I develop and base my capstone project was based around the trend and concept of nose to tail dinning. I wanted to find out if using offal’s and second cuts of meat and could these items be suited for a family restaurant. I will also try to see if using offal’s and cross utilizing ingredients throughout the menu to cut down on waste, be cost effective and appeal to the guest. My menu will reflect the proper cuts of meat as well as providing the least waste. My methods will revolve around the practical use of my time given the restraints of my question as well as see if the theme can be practical within industry standards.
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Major: Culinary Arts and Service Management
Year: 2014
File Attachments: The Author has selected not to publish this complete work.
Authors: Chad Blinebry

The five senses, and the roll of each during dining

Fri, 04/25/2014 - 14:54
Abstract: My vision for my capstone project, is to identify all five senses. Vision, smell, sound, sight, and taste, and highlight each one for a more harmonious dining experience. People often times only focus on the sense of taste and smell while eating. Some focus on vision, with flashy plating styles. But not often enough do people engage all five senses. Not often enough do people think about all the different aspects that tie into gastronomy. Everything from the way food is harvested or foraged to what a certain sound or smell reminds you of is what makes food/cooking one of the last remaining forms of art left in the world. And we need to embrace it. My vision for the first course would be to serve duck bacon, with a candied egg yolk on top of toasted baguette with maple espresso butter. The plate will come out with a hot stone and the bacon would be raw, so when the plate is presented the idea is to sear your own bacon. As a kid I used to love waking up to the sound and smell of sizzling bacon, so my focus for this course would be to bring the panel back to being at home and having mom cook you bacon. For my second course will have a small salad of pea shoots and arugula, dressed with olive oil and orange juice, served with goat cheese, hazelnut praline, orange balsamic vinegar, and herb smoke. The herb smoke is what will make this the “smell” course. With a food smoking gun, ill add lavender, citrus zest and herb stems for a floral scent that will remain on the pallet until the end of the course. My goal is to capture the smoke with clear glass bowls to place over the salad, add the smoke and allow the panel to take off the lid. When removed the smoke will settle up leaving the air smelling like lavender and herbs, enhancing the flavor of every component of the salad. The third course is almost like a pallet cleanser/ awakener (because the second course will be heavy on the mouth and nose.) But it also will enhance the next course. The concept would be the sense of touch/ feel. I remember as a kid going on vacation to Maine with my family and we would go out during low tide and collect oysters on the beach. They feel weird in your hand, and even weirder in your mouth, which makes it perfect for this course. The raw oyster will provide a slimy gelatinous mouth feel complimented by a sweet/spicy/sour kimchi style cabbage which will provide an umami sensation in your mouth and throat. My fourth course will be a butter poached mahi mahi, served with caramelized fennel, snap pea foam, blanched rainbow carrots and truffle oil. The sense I am trying to highlight in this dish is vision. Vision is not typically the first sense used during dining, and from my experiences food always tastes better when it’s thoughtfully plated, colorful, and exciting. So for this one there is no flash or fancy techniques, it’s just a simple & classic dish done right and plated beautifully. And my last course will be a pomegranate Cosmo sphere with fiori salt, and edible flowers. The taste sense, my inspiration for this one was from a dining experience I had at WD-50 in New York City. It was originally an intermezzo and it wasn’t a sphere, it was a sorbet, so I’ve taken this idea and I want to finish the meal with a colorful, sweet & salty pop of pomegranate that will cleanse the pallet and leave the mouth feeling bright and refreshed rather that drowned by fats and sugars (like most desserts.)
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Major: Culinary Arts and Service Management
Year: 2014
File Attachments: The Author has selected not to publish this complete work.
Authors: Kurt Boyea

Environmental Values Represented in Successful Green Building; LEED vs. Passive House

Mon, 04/28/2014 - 12:02
Abstract: In a society struggling to synchronize human development with environmental quality, the construction sector is often the target of sustainability initiatives. The purpose of this research is to investigate the environmental values and themes that influenced the design process of two successful green building projects. The two buildings at the focus of the study are new residential construction in the state of Maine; one with LEED Platinum certification and one with Passive House certification. Both buildings were found to exemplify themes of energy performance, practicality, and bioregionalism and included a collaborative design effort. A better understanding of these themes and values that guided these project teams to construct paradigm-shifting structures can help form a model for mainstream applications of a sustainable built environment.
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Major: Environmental Studies
Year: 2014
File Attachments: The Author has selected not to publish this complete work.
Authors: Heather Coleates

Managing Fisher (Martes pennanti) in Region 7 of Central New York: Opening a trapping season

Fri, 05/02/2014 - 20:40
Abstract: In the late 1800’s fisher were very abundant throughout New York State, but they were nearly trapped to extinction by the 1930s. Few populations survived until 1949 when the trapping season was closed. Today fisher can be found throughout approximately 26,000 square miles of forested habitat in the state; many of these areas have established management plans. Region 7 has not established a population estimate of fisher in the past because there have been few sightings until recently. In 2013, New York State Department of Environmental Conservation (NYS DEC) and Cornell documented fishers at 54 of 100 survey locations in Region 7. The goal of this management plan is to maintain a fisher population that is large enough to sustain itself and support annual trapping seasons in Region 7. To support the goal of opening a trapping season, fisher habitat will be improved by limiting fragmentation and increasing connectivity. Fisher harvests will be limited by issuing harvest tags, and monitored by pelt seal records. Opening a trapping season will improve recreational opportunities for trappers, while assisting in maintaining a healthy predator prey ratio.
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Literary Rights: Off
Major: Fisheries and Wildlife Science
Year: 2014
File Attachments: The Author has selected not to publish this complete work.
Authors: Carter O'Gorman