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Capstone Projects

A Comparison of Macro-Invertebrate Communities in Different Substrates among Impacted and Minimally-Impacted Sites on Lower St. Regis Lake and Benchmark Sites on Black Pond

Wed, 05/03/2017 - 21:34
Abstract: Many shorelines today have been impacted by human activities which has resulted in changes in macro-aquatic invertebrate communities. Ecological restoration can be used in efforts to bring macro-aquatic invertebrates back into shorelines. However, data is needed to better understand how macro-aquatic invertebrates can be used in these efforts as indicator species to determine community structure health and function. This project compared the macro-aquatic invertebrate communities in impacted and minimally impacted sites located on Lower St. Regis Lake and benchmark sites located on Black Pond. The two objectives to this project were to 1) compare the species richness among impact levels and 2) compare the density among impact levels. Each impacted level has three sites and at each site ten samples were taken in a systematic way which resulted in 90 total samples. Samples were taken to the lab to be sorted and for macro-aquatic invertebrates could be identified to the family level. The macro-aquatic invertebrate community was different among each impact level. The overall family diversity was greater at the benchmark sites than the minimally impacted and impacted sites. Dominate substrate type that had a greater presence of different families were sites that had organic matter. The findings of this study create a more knowledge base which can be useful for future ecological restoration efforts on the impacted and minimally impacted areas located on Lower St. Regis Lake and to educate the public on the impacts on macro-aquatic invertebrates and their communities.
Access: Yes
Literary Rights: On
Major: Biology
Year: 2017
Authors: Amber St. Andrew

A Taste of Local Farmers' Markets

Sat, 12/09/2017 - 12:54
Abstract: This Capstone was based around presenting the produce and homemade products offered at the Saranac Lake and Lake Placid farmers markets. From classic green salads to fresh tomato sorbet's, the variety at a farmer's market is enough to peak any cooks interests.
Access: Yes
Literary Rights: On
Major: Culinary Arts and Service Management
Year: 2017
Authors: Thomas Moskal

A Taste of Japan

Sun, 12/10/2017 - 09:45
Abstract: Having traveled to Osaka Japan during the summer of 2017 I wanted to bring back what I had learned for everyone else to experience as well.
Access: Yes
Literary Rights: On
Major: Culinary Arts and Service Management
Year: 2017
Authors: DANIEL WIGINTON

A Taste of Dairy Free

Mon, 12/18/2017 - 15:19
Abstract: Culinary Arts Capstone, CUL462 Theme: Dairy Free. Chef Abt
Access: Yes
Literary Rights: On
Major: Culinary Arts and Service Management
Year: 2017
Authors: Bethany Christman

A Study of Flat Breads from Around the World

Sat, 05/06/2017 - 02:20
Abstract: in my research I found the history and the techniques surrounding the production and ingestion of flat breads from around the world. This includes the production of foods from India to the plains of Ethiopia. Throughout my research i found the traditions and superstitions surrounding certain foods. inducing both my physical production of food and the traditional production of foods from throughout Africa to the Middle east. Flat Breads are a easy source of filling food, giving developing countries an easy means of nutrition in trying times.
Access: Yes
Literary Rights: On
Major: Culinary Arts and Service Management
Year: 2017
File Attachments: Capstone Portfolio.docx
Authors: Patrick Pakulski

Ancient Grains

Sun, 05/07/2017 - 14:59
Abstract: A Taste of Ancient Grains Author: Josh Tallman Ancient Grains have been a staple in the diets of people around the world, but they hardly get recognition. The common person could most likely only name a couple grains that fall under the category of Ancient Grains. I researched the topic to get the back story to these grains. I created a four-course menu based off my finding on these grains and food that would pair well with them. I found that it was quite easy to incorporate these great grains into food that could be made daily with ease. I found through my dinner and my poster presentation that though people didn’t seem to know much about these grains, they enjoyed the food that they were incorporated into. Furthermore, they seemed to have more of an interest in using these grains at home after they saw the potential they had.
Access: Yes
Literary Rights: On
Major: Culinary Arts and Service Management
Year: 2017
Authors: Josh Tallman

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

Vermont VS Canadian, A study of the differences between Vermont and Canadian syrup

Thu, 04/24/2014 - 20:07
Abstract: The research question for this capstone is one that I have long pondered. Can someone taste the difference between Vermont and Canadian syrup? The inspiration to use this as my capstone question came on the first day of class when chef Pino gave us an example of a capstone question, it was “Can you tell the difference between grade A light maple syrup and grade B?” upon hearing this I decided to use this capstone as a chance to test my long standing theories. As the question implies the menu uses entirely maple syrup based dishes with an even balance between the two types. There are two chicken based dishes that were used for the tasting. By using two identical dishes I hoped to better allow the tasters to make the call as to whether or not the two syrups are noticeably different. The menu also includes pork, beef and a pasta dish that all feature Maple syrup or sugar as a major part of the recipe. The questions to the patrons are designed to tell me if people could taste any difference between the two dishes and if there was any reasons other than the maple flavor that could have accounted for this. Also, if they could taste a difference between the two plates, could they distinguish which one is from where?
Access: Yes
Literary Rights: On
Major: Culinary Arts and Service Management
Year: 2014
Authors: Ryan Gingras

Grass Fed vs. Grain Fed Beef

Fri, 04/25/2014 - 08:29
Abstract: Popular in the media today are chefs that boast only the best ingredients, but can the consumer even tell? The question being tested is this, can the average American taste the difference between grass fed beef and commercial beef, with the grass fed being more expensive? This concept is beneficial to explore for two main reasons. Number one, if there is a noticeable difference; culinary professionals will want to use the best ingredients they can find because people can taste the quality. Number two, if the guest can’t tell the difference between two cuts of meat that vary significantly in price, why would chefs waste money on it? To test this theory I will be providing a sample of plates with same cut of beef however one raised on grass and the other on corn and grain. There will be a simple and short survey asking the guest to vote on their favorite dish and why they liked it. With this information, gathered from random people with varying age and gender, it will provide evidence for or against the use of grass fed beef in our restaurants today.
Access: Yes
Literary Rights: On
Major: Culinary Arts and Service Management
Year: 2014
Authors: Brandon Horner