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Capstone Projects

A Taste of Duck

Mon, 05/07/2018 - 09:17
Abstract: A four course meal based around duck.
Access: Yes
Literary Rights: On
Major: Culinary Arts and Service Management
Year: 2018
Authors: Taylor Engel

Mycophagy of the Adirondacks

Sat, 12/08/2018 - 11:26
Abstract: Throughout the course of mushroom history, they have gained multiple reputations, being known as a food source or a deadly fungus. According to Tori Avey, she believes that “Over the years reckless mushroom hunters have thrown caution to the wind with fatal results, giving food safe mushrooms a bad reputation. Which resulted in two very different categories of people mycophiles, those who love mushrooms and mycophobes those who fear mushrooms.” (Avey,T) Mycophagy is the practice of consuming fungus collected in the wild, also known as eating foraged mushrooms. Mushrooms are grouped into the vegetable category within the local grocery stores, but they are not a vegetable mushrooms are a type of edible, poisonous, psychedelic, and medicinal fungus with over 400 different species. Many Mycophiles believe we are currently, in the beginning of a myco-revolution many people are now interested in the wide range of gourmet wild mushrooms “The name “mushroom” has been given to over 38,000 varieties of fungus that possess the same threadlike roots and cap.” (Avey,T)
Access: Yes
Literary Rights: On
Major: Culinary Arts and Service Management
Year: 2018
Authors: Selena C. Hay

Assessing the Use of Backpack Electrofishing to Index Age-0 Fish Abundance in Woody Structure Adjacent to the Lakeshore

Fri, 12/14/2018 - 10:50
Abstract: The preservation and monitoring of age-0 fishes and their habitat is imperative to the overall health of a lake and its fishery. The effectiveness of backpack electrofishing at capturing age-0 fishes along shorelines with coarse woody structure was assessed by attempting to correlate electrofishing catch rates with known population sizes. A 60x2m controlled study area along the shoreline of Lower St. Regis lake was selected and blocked off through use of a net encompassing the perimeter. Known population sizes were stocked into the net and a three-pass electrofishing depletion was conducted within the study area. Results indicated that there was no significant correlation between the known population size and the population estimate generated through electrofishing (p = 0.172). The lack of correlation may have been due to failure of the block net encompassing the study area.
Access: Yes
Literary Rights: On
Major: Fisheries and Wildlife Science
Year: 2018
File Attachments: Full Report
Authors: Justin Rozema

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

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

Forest Structure and Composition in the Smitty Creek Watershed

Wed, 12/14/2016 - 09:56
Abstract: The 2016 Smitty Creek CFI (Continuous Forest Inventory) study addressed the issue of creating a reliable and repeatable inventory design to examine general forestry trends and their relationships with the watershed itself. Identifying these trends and their consequences is important when considering factors linked to climate change, such as carbon storage and allocation. The objective of this project were as follows: establish 10 new CFI plots, monitor and record for signs of disease and insects, tree mortality, and overstory wildlife habitat, accurately estimate forest carbon sequestration, record understory composition in a 1/50th acre area around each plot center, and suggest methods and reasons for application in Paul Smith’s College CFI capstone projects. The study was conducted within the Smitty Creek watershed in Paul Smiths, NY with the plots falling on a transect that runs north and south. At each plot, trees within the radius were assigned numbered aluminum tags, trees were measured at diameter at breast height, and other features, such as snags, were recorded. Upon completing the project, 10 CFI plots had been created and their locations were recorded, several diseases and forest health concerns were identified, as well as, tree mortality and wildlife habitat considerations, carbon sequestration for the watershed was modeled over the next century, and a CFI project was designed for the Paul Smith’s College land compartments. The Smitty Creek watershed CFI project is repeatable and has an accurate baseline of information for future studies, and the Paul Smith’s College land compartments CFI plot design is ready for implementation.
Access: Yes
Literary Rights: On
Major: Environmental Sciences, Fisheries and Wildlife Science, Forestry
Year: 2016
Authors: Gregg Slezak, Leonard Johnson, William O'Reilly, Jake Weber, Charlie Ulrich, Collin Perkins McCraw, Jake Harm, Nick Georgelas

Opportunity Cost of Common Core Development: Analysis of Course Preparation in the Fall Mountain school system and the Saranac Lake school systems

Fri, 12/05/2014 - 13:44
Abstract: The purpose of this study is to identify the cost to a school of adopting the Common Core State Standards through the reallocation of a teacher’s time. This study compares two similarly sized school districts, Fall Mountain Regional and Saranac Lake Central. To obtain the information to do this study a survey was comprised and distributed to the teachers of the two school districts. The data was then used to determine the average cost for a teacher to redo their lesson plans to accommodate the new Common Core, and the opinions they have on the effectiveness of the Common Core State Standards, among other statistical data as a result of the aforementioned survey. The data will then be used to do a comparison of the two school districts to see how the Common Core has affected schools in different states and areas. Based on the results of this study a discussion will be made and recommendations for the future proposed.
Access: Yes
Literary Rights: On
Major: Business Management and Entrepreneurial Studies
Year: 2014
Authors: James Chamberlain

Dunkin Donuts or Starbucks An analysis of two competitors

Sat, 12/06/2014 - 12:18
Abstract: Abstract The purpose of this research is to find out exactly what the difference is between Dunkin Donuts and Starbucks. It attempts to show how the companies are run differently, as well as illustrating aspects that are not visible to the public. This research will include how the employees are treated differently along with what company is more popular with college students. Surveys will be sent out to Paul Smith’s College students, faculty and staff. Once the data is collected it will be analyzed to determine what company people choose more often and why. The data that is collected for this project will come from primary and secondary sources.
Access: Yes
Literary Rights: On
Major: Business Management and Entrepreneurial Studies
Year: 2014
File Attachments: capstoneproject.docx
Authors: Rebecca Raffan