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

Capstone Projects

Salt

Wed, 12/14/2016 - 12:54
Abstract: For our capstone project we got the ingredient salt. There is a lot about salt that most people do not realize and so within this paper we want to let you know what we learned about salt. That includes the history of it, the many different types of salt and where they come from and also how they are used in culinary and baking. We also included in the paper how we used the ingredient throughout our five course meal. Some salts even have other uses that do not relate to cooking or baking and are still explained throughout the paper.
Access: Yes
Literary Rights: On
Major: Baking Arts and Service Management, Culinary Arts and Service Management
Year: 2016
Authors: Ryan Quinn, Jenny Mcginn

A Study of Pure and Artificial Maple Syrup Production

Sun, 05/08/2016 - 22:40
Abstract: Many people claim that they can tell the difference between pure and artificial maple syrup. However, pure and artificial maple syrup are made through two completely different processes. Through the method of a blind taste test, I want to answer the question whether or not consumers can in fact tell the difference between pure and artificial maple syrup when both served as is or baked into products through a catered breakfast. At the catered breakfast the following dishes were served: maple glazed doughnuts, breakfast casserole, sausage gravy and biscuits, pancakes with maple butter and maple syrup, vanilla and maple yogurt, and sliced fruit. There were two options to choose from for the maple glazed doughnuts, maple butter, maple syrup, and maple yogurts. One choice was made with pure maple syrup, the second choice was made with artificial maple syrup; the consumers did not know which option was made with which maple syrup. At the end of the breakfast, I asked each guest to complete a survey that would let me know which option they believed to be made with the pure maple syrup and which option they believed to be made with the artificial maple syrup.
Access: Yes
Literary Rights: On
Major: Baking Arts and Service Management
Year: 2016
File Attachments: Final Written Paper.pdf
Authors: Amanda Gail Wetter

Do consumers prefer American ice cream opposed to international ice cream?

Thu, 05/12/2016 - 18:10
Abstract: Do people tend to pick American flavors of ice cream or international flavors of ice cream? I did a study trying to answer this question. I used a survey to develop results and learn information about ice cream and other frozen desserts. By making ice cream from different countries, I was able to answer my questions. Through research and holding an event, I retained information to tell me if consumers prefer American or international flavors of ice cream.
Access: Yes
Literary Rights: On
Major: Baking Arts and Service Management
Year: 2016
File Attachments: Capstone paper.doc
Authors: Abigail Pinault

Global Cuisine; Italy

Potato

Thu, 05/07/2015 - 09:17
Abstract: This Casptone includes exhilarating information about the multiple species of tubers. It goes in depth about the multiple uses of the potato and all of the nutrition of each species.
Access: Yes
Literary Rights: On
Major: Culinary Arts and Service Management
Year: 2015
File Attachments: Potato
Authors: Nicole Landry

A Taste Of Legumes

Sat, 05/09/2015 - 20:00
Abstract: This capstone investigates the history and use of legumes over the years. Contained within you will find information about the agricultural and culinary importance of these plants.
Access: Yes
Literary Rights: On
Major: Culinary Arts and Service Management
Year: 2015
File Attachments: KIC%20Document%200001-5.pdf
Authors: Elizabeth Savoie
Sat, 05/09/2015 - 20:00
Abstract: This capstone investigates the history and use of legumes over the years. Contained within you will find information about the agricultural and culinary importance of these plants.
Access: Yes
Literary Rights: On
Major: Culinary Arts and Service Management
Year: 2015
File Attachments: KIC%20Document%200001-5.pdf
Authors: Elizabeth Savoie

Looking Forward at Outdoor Recreational Opportunities at the Paul Smith’s Visitor Interpretive Center

Wed, 05/06/2015 - 10:57
Abstract: The Paul Smiths College Visitor Interpretation Center (VIC) has been a major contributor to the lives of locals and tourists of the Adirondacks. The VIC provides recreational and educational programs for the surrounding area to enjoy and learn from. It is located about a mile down Route 30 from Paul Smith’s College. The purpose of this research is to look deeper into the VIC viewing is past, present and possible future programing with regards to the art, invasive species, climate change, digital media and recreation. Using surveys, interviews, on site visits, previous related capstones and online resources a study has been done looking into the present and past to what the VIC could possibly unfold for future programing. The purpose of this capstone is to do an analysis of the Visitor Interpretation Center (VIC) in regards to recreation. To begin, we looked into the history of recreation in the Adirondacks as a whole to get some background information. We then did research on what recreational pursuits were offered in the past at the VIC, up to present day. Surveys were conducted and personal observations and interviews were done to get information on the current status of outdoor recreation at the VIC. Using information from the past and present, alongside of a needs assessment of the VIC, our project shows what is most desired for future recreational programing at the VIC. This information will be presented to stakeholders of the VIC for past reflections as well as ideas to move forward.
Access: Yes
Literary Rights: On
Major: Recreations, Adventure Travel and Ecotourism
Year: 2015
File Attachments: Full Paper.docx
Authors: Nathanial Casaregola, Steven Farrell

Ethan Kerr's Capstone

Wed, 12/10/2014 - 21:12
Abstract: Garlic
Access: No
Literary Rights: On
Major: Culinary Arts and Service Management
Year: 2014
File Attachments: The Author has selected not to publish this complete work.
Authors: Ethan Kerr

A Taste of the Sustainable Sea

Thu, 12/11/2014 - 12:08
Abstract: A Taste of the Sustainable Sea is a capstone project revolving around the topic Sustainable Seafood. We were asked to pick topics out of hat and from there on a $300 budget create a menu to our liking and serve to no more than twenty people. This particular project was a cold dinner, served minimalist style, to ten people. Each course was about two to four bites each giving the customer a "taste" of everything. Inside of this project, you will find costing, recipes, front and back of the house descriptions, pictures and the lit review. Sustainable Seafood is a new and upcoming topic that will only revolve more over time.
Access: No
Literary Rights: On
Major: Culinary Arts and Service Management
Year: 2014
File Attachments: The Author has selected not to publish this complete work.
Authors: Emily Bertora