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Capstone Projects

Garlic

Fri, 05/03/2019 - 13:48
Abstract: Research and Capstone dinner about garlic.
Access: Yes
Literary Rights: On
Major: Culinary Arts and Service Management
Year: 2019
Authors: Alan Cary

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

Root Vegetables of the Adirondacks

Sat, 12/09/2017 - 14:52
Abstract: Learn about the nutrient packed superfoods that grow right here!
Access: Yes
Literary Rights: On
Major: Culinary Arts and Service Management
Year: 2018
File Attachments: Portfolio , Poster
Authors: Stephen DeSimone

A Community In a Meal

Fri, 05/04/2018 - 20:43
Abstract: Capstone focusing on the impact of sit-down meals. How the culture of sharing meals and making meals at home are changing.
Access: Yes
Literary Rights: On
Major: Culinary Arts and Service Management
Year: 2018
Authors: Rae Bednar

A Taste of Beer

Mon, 05/07/2018 - 09:17
Abstract: This capstone showcases four different brews in each course
Access: Yes
Literary Rights: On
Major: Culinary Arts and Service Management
Year: 2018
Authors: Brenna Zesky

A taste of Maple syrup

Mon, 05/07/2018 - 13:28
Abstract: A four course meal based around maple syrup
Access: Yes
Literary Rights: On
Major: Culinary Arts and Service Management
Year: 2018
Authors: Alexis Best

Modern Cooking Techniques

Tue, 05/08/2018 - 12:13
Abstract: The history of molecular gastronomy and the methods.
Access: Yes
Literary Rights: Off
Major: Culinary Arts and Service Management
Year: 2018
Authors: Averie Riel

Mozzarella

Tue, 05/08/2018 - 21:22
Abstract: Fresh Mozzarella- Dinner in Italy
Access: Yes
Literary Rights: On
Major: Culinary Arts and Service Management
Year: 2018
File Attachments: Paper , Costing Sheets.xlsx
Authors: Tara Stiller

Foraging: From the Forest

Mon, 05/01/2017 - 13:23
Abstract: A look into preservation techniques of early man as well as habits and lifestyle. Dinner- April 13th, 2017- from forest ingredients & foraging sourced items.
Access: Yes
Literary Rights: Off
Major: Culinary Arts and Service Management
Year: 2017
File Attachments: Research Paper , Poster , Dinner Menu
Authors: Matthew Kershner

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