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Capstone Projects

The Rolling Pin

Mon, 05/11/2020 - 02:50
Abstract: For my capstone I created my business "The Rolling Pin". The Rolling Pin is a bakery solely focused on cannabis infused goods located in Denver, Colorado. The Rolling pin business plan includes everything from budgets, to employees, to menus. It is a grab and go establishment for anyone over the age of 21. Tourism in Colorado in recent years have seen major spikes, making this location perfect for a business of this type. I managed to learn much more about a lot of interesting aspects than I expected while researching for different parts of this project. I hope anyone who reads this capstone will find that same joy!
Access: Yes
Literary Rights: On
Major: Baking Arts and Service Management
Year: 2020
Authors: Amy Gonzalez

Baby Rach's Bakery

Sun, 05/10/2020 - 23:26
Abstract: For our capstone project, the assignment was to create a business plan and create our ideal bakery. Every little detail was to be planned out to create a successful business. We were to create a name, logo, and menu for our bakery. Baby Rach’s Bakery specializes in miniature treats, and catering for young children. I learned a lot about what it takes to run a business, and what it would cost for me to start my own bakery.
Access: Yes
Literary Rights: On
Major: Baking Arts and Service Management
Year: 2020
Authors: Rachel Michaels

Cuyler Diner

Sun, 05/10/2020 - 22:33
Abstract: For capstone, I had taken an already existing business and made it my own. I had to research the current business plan of the diner and decide what direction I want to take the diner in, this meant I had to look at what is currently in the restaurant, the demographics, the atmosphere, and what expenses it would take to make the restaurant mine while still maintaining the current loyal customer base.
Access: Yes
Literary Rights: On
Major: Baking Arts and Service Management
Year: 2020
Authors: Johnathan Wood

Rocky's Baking

Sun, 05/10/2020 - 17:23
Abstract: For our capstone we were to create a business and create a business plan for it. We also had to create three signature items for our business, mine was the Maple Bacon Bourbon Buns, Peanut Butter Whiskey Balls and Tiramisu Cupcakes. For my capstone I created a diner called Rocky's Diner and Bakery that is located in Lake George,NY and would be open year round. Due to this capstone I learned a lot about running a business and what it takes to get one started.
Access: Yes
Literary Rights: On
Major: Baking Arts and Service Management
Year: 2020
Authors: Amber Rockwell

The Lower St. Regis Lake Shoreline: Understanding the Past, Analyzing the Present, and Recommendations for the Future

Sat, 05/09/2020 - 11:54
Abstract: Continuing shoreline research and restoration planning will help Paul Smith’s College adhere to their own missions and visions including experiential learning, improving students' lives, and maintaining an ecological conscience as a community.
Access: Yes
Literary Rights: On
Major: Ecological Restoration, Environmental Sciences
Year: 2020
Authors: Zoe Plant, Thomas Firkins, Julie Capito, and Benjamin Marshall

Small Mammal Presence and Predation of Boreal Bird Nests in Forested vs. Open Peatlands in the Northern Adirondack Park, NY

Mon, 11/30/2020 - 16:07
Abstract: Recent declines of many boreal birds have been documented in the last decade and area attributed to changing climate and human development. One factor that has not been studied in the critical boreal peatland habitats in the Adirondack Park is the occurrence and influence of small mammals preying on passerine boreal bird nests. The hypotheses tested were (1) small mammals occupy forested peatlands in a higher abundance than open peatlands at the study sites and (2) boreal bird nests in forested peatlands are more likely to be preyed on by small mammals than nests in open peatlands. Baited track tubes were placed on transects within open and forested peatlands and activity was estimated from prints left on contact paper, and artificial nests and eggs were used to compare the difference in nest predation between open and forested peatlands. There was a difference in small mammal activity between forested and open bog at the Paul Smith’s VIC study area, but results were not significant at Shingle Shanty medium bog. 67% of artificial nests in the forested bog at the VIC were destroyed, and only 14% were destroyed in the open bog. At Shingle Shanty, 83% of the nests were destroyed in the forested bog and 0% of artificial nests were damaged in the open bog.
Access: Yes
Literary Rights: On
Major: Environmental Sciences
Year: 2020
Authors: Carly Beckstrom

Manicure Machine

Fri, 12/04/2020 - 13:05
Abstract: Manicure Machine in home business plan
Access: Yes
Literary Rights: On
Major: Integrative Studies
Year: 2020
Authors: Claire Rienzi

A Model for the Development of a Community Center for Psychology in a Rural Setting

Fri, 05/08/2020 - 10:31
Abstract: The current research proposes the development of a Center for “Psychology and Wellness” in rural communities. This research examines the importance of mental health resources for communities in general. In addition, it explores the need for a centralized hub for psychological resources where collaborations between local providers, academic institutions, and community organizations can be actualized. Special emphasis will be placed on the unique psychological needs of rural communities. This research will explore the rationale for such a model and identify specific stakeholders and community links within the North Country region of New York state. In addition, specific activities, potential collaborations, and educational training opportunities will be discussed. Finally, expected benefits, possible challenges, and next steps will be discussed.
Access: Yes
Literary Rights: On
Major: Integrative Studies
Year: 2020
Authors: Dijon Bell
Kenneth Cornog
Abigail Cowan
Deven Rogers

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

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