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Capstone Projects

The Egg

Wed, 12/14/2016 - 11:10
Abstract: In this capstone we researched the egg. We explored the different components that make up the egg, the different vitamins, minerals and proteins that are found in an egg and the grading process that they go through. We talk about the history and where eggs in fact came from and how they came to be so commonly used, as well as their baking and cooking applications.
Access: Yes
Literary Rights: Off
Major: Baking Arts and Service Management, Culinary Arts and Service Management
Year: 2016
Authors: Lora Semple , Justin Tinelli

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

Home Grown Kitchen - A study of how easy or difficult it is to use Farm-to-Table for a large catering event in the Adirondack's in the spring season with baking and pastry applications

Fri, 05/06/2016 - 17:00
Abstract: Cassie Brown and I catered the Boomerang alumni networking event on campus on April 7th. Our capstone questions was “how easy or difficult is it to cater an event in the Adirondacks in the springtime using Farm-to-Table with baking and pastry applications.” We learned that it is difficult, but not by any means impossible. Catering is something that Cassie and I are both interested in so this topic was perfect for us. Cassis and I were able to help connect local farmers with local customers, raise Farm-to-Table awareness, meet and interact with alumni, and show the Paul Smith’s College community our skills and what we have learned throughout our four years here at Paul Smith’s College.
Access: Yes
Literary Rights: Off
Major: Baking Arts and Service Management
Year: 2016
Authors: Victoria Gregory

Home Grown Kitchen: Catering Boomerang

Fri, 05/06/2016 - 17:11
Abstract: Home Grown Kitchen is a baking capstone project that is focused around farm-to-table and the Adirondack cuisine. The Adirondack cuisine has a prominent focus on farm-to-table, and we wanted to incorporate that into catering the Boomerang event. Boomerang is an event that is held on campus to network future graduates of Paul Smith’s College with alumni. Farm-to-table seemed to be appropriate for alumni coming back into the Adirondack park. By using local farms and vendors we were able to create a solid menu that would be appealing to everyone, and easily eaten while mingling with students and alumni. The main question is whether farm-to-table in the Adirondacks is easy or difficult, while using baking applications. By contacting local vendors, researching what grows during the seasons, and having conversations with chefs on campus to help us along the way, Boomerang had becoming a successful event to cater.
Access: Yes
Literary Rights: Off
Major: Baking Arts and Service Management
Year: 2016
File Attachments: Catering Boomerang
Authors: Cassie Brown

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

Turning Points and the Ecological Conscience

Mon, 04/25/2016 - 08:15
Abstract: We live in a time when environmental crises seem to be overwhelming: global climate change, water crises, and mass extinctions, to name a few. Some people seek out ways to address environmental problems, while others remain ignorant or deny the existence of serious issues. Aldo Leopold’s land ethic calls those who help, people who feel “the stirring of an ecological conscience.” Many studies have looked at the psychology of environmentalism and the factors that instill an environmental ethic. Some studies look at early childhood, others at significant turning point events. Many factors foster an ecological conscience among people. I was interested in how the “stirring of an ecological conscience” was instilled in our own community here at Paul Smith’s College. The faculty and students all have a story to tell about what led them here and this project explored that. The sample studied here found that among faculty and students, experiences from childhood played a significant role in the development of an ecological conscience. These experiences most often influenced the path of each participants life journey. These findings provide us with information on ways we can look to help instill the ecological conscience in others, through education and daily life.
Access: Yes
Literary Rights: Off
Major: Environmental Studies
Year: 2016
Authors: Dominic Rickicki

Environmental Values Represented in Successful Green Building; LEED vs. Passive House

Mon, 04/28/2014 - 12:02
Abstract: In a society struggling to synchronize human development with environmental quality, the construction sector is often the target of sustainability initiatives. The purpose of this research is to investigate the environmental values and themes that influenced the design process of two successful green building projects. The two buildings at the focus of the study are new residential construction in the state of Maine; one with LEED Platinum certification and one with Passive House certification. Both buildings were found to exemplify themes of energy performance, practicality, and bioregionalism and included a collaborative design effort. A better understanding of these themes and values that guided these project teams to construct paradigm-shifting structures can help form a model for mainstream applications of a sustainable built environment.
Access: No
Literary Rights: Off
Major: Environmental Studies
Year: 2014
File Attachments: The Author has selected not to publish this complete work.
Authors: Heather Coleates

An Educational Assessment of a Nature Center

Wed, 12/04/2013 - 15:18
Abstract: Currently, there is a strong focus on public environmental education. However, it is not known how environmental education programs relate to the New York State Curricula or to the North American Association for Environmental Education’s (NAAEE) education goals for school-aged children. The purpose of this qualitative, relationship study is to determine how and to what extent a nature center’s educational programs relate to New York State Curricula and the North American Association for Environmental Education’s education goals for school aged children. Data will be collected through a content analysis approach. The information gathered from the content analysis will then be compared against each other to see where there are gaps in the nature center’s educational goals and how they might ameliorate them. This information can be used by the nature center to format their educational programs in a way that is more conducive with both the New York State Curricula and the NAAEE educational goals.
Access: Yes
Literary Rights: On
Major: Environmental Studies
Year: 2013
Authors: Jacqueline McCabe

Paul Smith's College & International Learning: A Small Scale Assessment of Student Perceived Personal & Academic Gains

Mon, 04/22/2013 - 22:16
Abstract: Many students who participate in a study abroad experience during their college or university career experience positive gains on personal and academic levels. This growth can be gained directly from the sojourn while it is taking place, and/or upon individual reflection of the experience once the student returns home. Currently, Paul Smith’s College (PSC) students are able to participate in a variety of international experiences, including short-term (minimum of ten days) tours, faculty-led service learning practicums and semester-long study abroad programs, personally organized by individual students. Since there has been no central Paul Smith's College entity that examines how students may be making gains from these experiences, there exists an unmet need to discover how students believe they have benefited from study abroad. This study used grounded theory methodology and mixed qualitative research methods to investigate whether PSC students benefited personally and academically from their individual international learning experiences. This research has revealed the majority of students interviewed believed themselves to have been positively affected on both levels. These students are also more open to continuing traveling, either for personal enjoyment or career advancement. This perceived growth occurred despite, and perhaps, as a result of having experienced culture shock during their sojourns or upon their return to the U.S.
Access: Yes
Literary Rights: Off
Major: Environmental Studies
Year: 2013
File Attachments: Mckenney_FinalCapstone.docx
Authors: Sarah McKenney