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

Capstone Projects

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

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

Subtle Differences

Mon, 04/28/2014 - 19:41
Abstract: Our sense of smell and taste work together to allow us to taste and differentiate between different flavors in food. This study was designed to determine the effects of introducing aromatics during the dining experience. Can aromatics change the customer's perception of the flavors or ingredients in a dish? The method used to gather data for the study was a tasting consisting of ten taste panelists. Guest panelists were kept unaware of what the topic was until after the tasting was finished. The two plates in the first course, as well as the second course, were identically prepared so that an aroma could be introduced during the second tasting of the two courses. Each taste panelist received a tasting card containing suggestive statements regarding the texture, flavor, creativity, quality, and professionalism of the dishes presented. Based on a five level Likert-type scale, the tasting card statements required the panelists to circle numbers corresponding to what level they agreed or disagreed with each statement. The final question asked the panelists to choose what the most apparent difference was between the two dishes of each course. In both courses, flavor and ingredient were the options predominately chosen as the most apparent differences.
Access: Yes
Literary Rights: On
Major: Culinary Arts and Service Management
Year: 2014
Authors: Alyssa Fredericks

Event Planning and What It Takes

Wed, 04/30/2014 - 21:03
Abstract: The focus of this capstone was event planning. What goes into planning an event? A professional planner needs to think about the goals, the needs of the customer, type of event, food and beverage, facilities and risk. To plan and execute an event, one must determine the type. For example, is it a corporate meeting or fundraising function? A budget is needed for each event to understand what is affordable and what can be done. What type of risk is involved? A good planner needs to plan for the “what ifs” of an event. Technology has changed the event industry. There once was a time when guests of an event would be asked to turn off their cell phones. Now everyone uses their phones at events. People can Tweet live and use social media to increase the experience of events. Planners can use social media to boost their marketing as well. Once a planner has experience in the industry they can apply to become a Certified Meeting Planner or a Certified Special Events Professional. This certification shows that the planner is an expert in their field. This capstone was planning a business plan workshop at Paul Smith’s College. This event was designed to give students a chance to develop a business plan. Potential transfer students were invited to take part in the event. During the event the students had to create a new product to market along with current senior business students who acted as their mentors. Together, they came up with a business plan and had to give an elevator speech on the product to everyone. The winning team was chosen based on the marketing, taste and idea of the product. The event was considered a success by the visitors and the college.
Access: Yes
Literary Rights: On
Major: Culinary Arts and Service Management, Hotel, Resort and Tourism Management
Year: 2014
Authors: Stephanie Dalaba

Is it possible to enhance classical Serbian cuisine by modernizing it?

Thu, 05/08/2014 - 14:05
Abstract: The research will cover the history of Serbian cuisine, how it changed during times, and in what direction could it possibly go. The starting point will be history, in order to understand what food is typically found and grown in the area, but also to discover what influences occurred during wars and migrations, and how the culture adapted to new ingredients and new cooking methods. Eventually the menu will be chosen and 5 classical Serbian dishes will be transformed. The modernized dish will have identical ingredients as the classic one but the cooking methods and the combination of flavors or texture might differ. The panel would be presented with a classical and a modern version of the chosen dish and they would be asked for their preference. The main focus of this research is not to substitute the classical dishes in any way, instead the goal is to improve them.
Access: Yes
Literary Rights: On
Major: Culinary Arts and Service Management
Year: 2014
Authors: Marko Lalosevic