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Capstone Projects

Barley Believable Bakery and Cafe

Fri, 04/29/2022 - 18:14
Abstract: For my capstone project I created a complete business plan for a specialty diet bakery and cafe. Barley Believable is located in Tucson Arizona right off of highway 10. It's menu is traditional baked goods, desserts, cafe food and drinks. The twist is that everything is gluten and peanut free. During my week in the PSC bakery I showcased three signature items, chocolate chunk cookies, chocolate coconut cake, and apple streusel bread.
Access: Yes
Literary Rights: On
Major: Baking Arts and Service Management
Year: 2022
Authors: Elsa Barber

Wiliam Kluge Hungry Boy Cafe & Catering

Fri, 04/29/2022 - 11:10
Abstract: This capstone was creating a business plan for a cafe/catering company that will hope to open in the future. I created a business plan with an organizational structure, menu, a marketing plan, and more all culminating in this business creation. I also had the opportunity to serve some of my items in the campus bakery to get the feedback of my peers to improve them for the future.
Access: Yes
Literary Rights: Off
Major: Baking Arts and Service Management
Year: 2022
Authors: William Kluge

H & W Delights

Wed, 04/27/2022 - 12:35
Abstract: This capstone was creating a business plan for a future bakery/cafe owned by my friend Hadeel and I. I created a business plan, an organizational structure, a menu, a marketing plan, and more. I even had the chance to allow the Paul Smith's community to try my signature items out of the A.P. Smith's Bakery.
Access: Yes
Literary Rights: Off
Major: Baking Arts and Service Management
Year: 2022
File Attachments: Widnie S22 Capstone.pdf
Authors: Widnie Dorilas

Paul Smith's College Athletic Complex: A Vision

Fri, 04/29/2022 - 09:56
Abstract: This capstone investigated the current status of the Paul Smith's College (PSC) athletic complex. It highlighted the deficiencies: trainer’s room, dance room, pool, and locker rooms. It further looked at a vision for upgrades and expansion. This study included an interview with a professional sports trainer, Heather Wilson, from Colgate University. She indicated areas where PSC sports training areas could be improved. Last, we conducted focus groups based on the vision we have developed for the Paul Smith's College athletic complex.
Access: Yes
Literary Rights: On
Major: Communication
Year: 2022
Authors: James O. Weathers III, Bailey Loatman and Eddie Kwaw

Sustainability- Nose to Tail, Root to Leaf, Sustainable Fish and more

Fri, 04/29/2022 - 18:47
Abstract: The topic of my findings in this research is all about sustainability – where our food comes from, who makes it, and how we as a society can make a difference in the world, a positive one, rather than continue destroying our environment. When you’re inside or outside of a kitchen, reducing the carbon footprint is very important and can happen while we are working. I hope that my findings can inspire you to rethink your current actions, and how you can do more to promote sustainability. These findings greatly influenced my capstone, with concepts such as root to leaf, nose to tail, my own cultural influences, as well as composting and sustainable fishing practices.
Access: Yes
Literary Rights: On
Major: Culinary Arts and Service Management
Year: 2022
File Attachments: Angela Flores_ Capstone.pdf
Authors: Angela Flores

Fusion Cuisine

Mon, 05/02/2022 - 12:35
Abstract: Fusion cuisine has become popular in today's modernized society. This cuisine combines different culinary traditions that originate from different countries, regions, or cultures. Due to more local fresh produce and the availability of Asian spices, many chefs are combining diverse cultures to create some unique dishes. This fad has become an ongoing trend in many different restaurants all over the world, and it appears to be here to stay. From home cooks to master chefs every person has experienced fusion cuisine before. Finding a way to incorporate different styles and flavors can be challenging, but the quality of your dishes can be worth it. 
Access: Yes
Literary Rights: On
Major: Culinary Arts and Service Management
Year: 2022
Authors: Jeree Cain

Outdoor Classroom: Maintenance and Design

Mon, 05/02/2022 - 12:37
Abstract: Taking the classroom outside can have a wide variety of benefits for students' psychological and physical wellbeing. Paul Smith's College currently has one outdoor classroom on its campus as of the Spring 2022 semester to take advantage of these benefits. To expand outdoor learning for courses on Paul Smith's College Campus, we designed a second outdoor classroom. We received input from the Campus community through two survey we developed to discern the need for a second classroom, evaluate the existing classroom, evaluate the accommodations needed, and gain necessary information on other considerations for the design and location. Based on the survey results, using GIS to assess potential locations, and conducting interviews, we chose a site to focus on and developed a maintenance plan for the future management of both the existing and proposed classrooms.
Access: Yes
Literary Rights: Off
Major: Natural Resources Conservation and Management, Parks and Conservation Management, Sustainable Communities & Working Landscapes
Year: 2022
Authors: Shannon McPheeters
, Rebecca Durinick
, Nathanial Brangan
, Derek Thompson
, Annie DeHaven

Benefits of Outdoor Learning for Students: Grades, Attention, ADHD/ADD, & Behavior

Sun, 05/01/2022 - 21:29
Abstract: This study examines the physical and physiological influences of outdoor learning on students. A majority of my research is based on studies and research done by others that assess the benefits of nature exposure on students' standardized test scores, attention, behavior, and overall student achievement. Through the use of an 18-question survey research was collected and data were examined in order to determine whether or not students felt satisfied or dissatisfied with outdoor classrooms. They were being assessed to see if they had different attitudes towards outdoor classrooms than indoor classrooms. The findings of this study are discussed in relation to the additional research found below. Keywords: Outdoor classrooms, Outdoor learning, benefits of outdoor learning on attention, behavior, grades, etc.
Access: Yes
Literary Rights: Off
Major: Sustainable Communities & Working Landscapes
Year: 2022
Authors: Claudia Swan

Sour, Sweet, & Geek

Thu, 07/07/2022 - 15:14
Abstract: For my capstone, I had to create my own business. In my capstone, I would write about where I would place it, create a menu, and figure out how much my business would cost. My created business is called "Sour, Sweet, & Geek", a new and exciting bakery that fallows ongoing trends and creates new ideas for deserts.
Access: Yes
Literary Rights: On
Major: Baking Arts and Service Management
Year: 2021
Authors: Samantha Midkiff

KadabyDoodles

Fri, 07/08/2022 - 10:37
Abstract: For our capstone class, we were given the task of developing a business plan for our future bakery/restaurant. My business is called KadabyDoodles. This is a bakery located in Long Beach, New York right on the end of the Long Beach boardwalk, all the way to the right facing away from the ocean. KadabyDoodles will prepare exceptional quality baked goods and cakes that bring pleasure to families and gives the children the fun experience of learning how to bake.
Access: Yes
Literary Rights: On
Major: Baking Arts and Service Management
Year: 2021
Authors: Abigail Cancilla