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Capstone Projects

Reinvigoration of the Champlain-Adirondack Biosphere Reserve: Stakeholder Perceptions

Tue, 05/08/2018 - 15:02
Abstract: The Champlain-Adirondack Biosphere Reserve (CABR) was designated by the United Nations in 1989. This reserve spans the entire Adirondack Park, and includes the Lake Champlain Valley in Vermont as well. Biosphere reserves focus on conservation at a global level, and use international knowledge from lessons learned to best benefit each specific biosphere. Although CABR was designated in 1989, it became classified as inactive soon after. In 2016, Brian Houseal, Director of SUNY's College of Environmental Science and Forestry Newcomb Campus, prepared a periodic report to UNESCO on CABRs current status. The goal of this research was to determine the probability of stakeholder support to bring CABR out of inactivity, almost 20 years after it was designated originally. The research performed focused on stakeholders’ awareness and perceptions of the CABR, along with past indications of concerns and resistance among local residents. The research addresses this deficit and identifies and clarifies our representative’s samples perceptions of the designation. The research revealed that land use rights were still the major concern. The research revealed that this was still a concern because there is still a major lack of information on the CABR land classifications/land use rights. Information on CABR was concluded to be one of the largest challenges at this time. This research revealed that 68% of the residents were unaware of CABR until the periodic review was published in 2016, and over 40% of the residents had no idea what CABR was until they received an invite to come to the focus group.
Access: Yes
Literary Rights: Off
Major: Arboriculture and Landscape Management, Parks and Conservation Management
Year: 2018
File Attachments: Coolidge Capstone 2018.docx
Authors: Nicholas Coolidge

A Taste of Healthier Baking

Fri, 05/04/2018 - 16:42
Abstract: A Taste of Healthier Baking; We substituted fats and sugars in various recipes with their healthier counterpart.
Access: Yes
Literary Rights: On
Major: Baking Arts and Service Management
Year: 2018
Authors: Megan Rivers, Victoria Sweet

Neurogastronomy

Mon, 05/07/2018 - 12:27
Abstract: Neurogastronomy is the study of how all five senses impact perception of flavor.
Access: Yes
Literary Rights: Off
Major: Baking Arts and Service Management
Year: 2018
File Attachments: Neurogastronomy
Authors: Autumn Florence

Wedding Cake Perceptions and Pricing

Tue, 05/08/2018 - 19:25
Abstract: Overall there have been many different forms of cake, breads and pies that have served as wedding desserts throughout the centuries. It is the meaning behind them and attention that they draw to the bride and the ceremony that is important. Today, for a majority of modern United States weddings, cakes are the most common item used for the main dessert, and focal point of the reception dinner. However, some more alternative weddings will have a tower of cupcakes, a s’mores buffet table at a rustic wedding, or donuts in the shape of a wedding cake for something a little different, it is all dependent on the wishes of the couple. For the purposes of this report, I will be focusing solely on wedding cakes, starting at about the mid 1980’s through current, trendy decorating styles of today. Along with this, I will be talking about some possible trends that will affect what customers are willing to spend in the future, and where the design ideas are headed in the upcoming years.
Access: Yes
Literary Rights: Off
Major: Baking Arts and Service Management
Year: 2018
Authors: Amanda Relyea

Lower St. Regis Lake Survey: A Comparative Study of Fish Population Structure and Function over Time

Thu, 12/13/2018 - 14:24
Abstract: Lake surveys are performed on bodies of water to provide a health analysis of fish populations over time. Lake surveys can be conducted in a variety of ways to attain specific data. Lower St. Regis Lake was surveyed to determine the fish community composition and to understand fish population traits. Using fyke nets placed at six predetermined locations for 24 hours, as well as fishing, we collected data for age, length (mm), weight (g), and parasites present. Data was analyzed in the lab using Excel to form graphs and tables to demonstrate our findings. Catch rates were lower compared to years before and comparing our data to New York State Department of Conservation data found that our length-at-age data was lower for the six-species sampled. Pumpkinseed and yellow perch were the only two species to have over twenty fish sampled. Decreased air temperatures brought in by a cold front during the week of our sampling may have been a reason for our lower number of fish caught. Mesh size is also a bias while using these nets as smaller fish can escape, and predatory fish can prey on smaller fish while in the net. Some species of fish such as black crappie may be more susceptible to capture due to its habit of associating with structure.
Access: Yes
Literary Rights: Off
Major: Biology, Environmental Sciences, Environmental Studies, Fisheries and Wildlife Science, Natural Resources Conservation and Management
Year: 2018
File Attachments: Capstone_Final.docx
Authors: Deacon Chapin, Jared Chlus, Louis Daversa, Jon Herrman, Robert Visicaro

Vista Wellness: An Educational Community Center for the Glenview Preserve

Fri, 12/14/2018 - 23:29
Abstract: The Glenview Preserve is home to a beautiful open vista of the High Peaks. This land was recently purchased by the Adirondack Land Trust and is looking for ways to sustainably manage the property by utilizing Paul Smith’s College capstone students for recommendations. One viable opportunity the ALT can incorporate, is the addition of a sustainable forum and conference center. With a community-oriented mind, Vista Wellness will provide a multitude of spaces for businesses and individuals to retreat while partaking in recreational activities. Vista Wellness is designed to be low impact with features such as a living roof and LEED certification. Using a promotional commercial and an intricate model, using state of the art construction supplies, we are able to convey the need for this addition to the Glenview property.
Access: Yes
Literary Rights: On
Major: Environmental Sciences, Sustainable Communities & Working Landscapes
Year: 2018
Authors: Kimberly Kehr
, Matthew Syke
, Thomas Szabo

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