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Capstone Projects

A study of how different liquids affect the fermentation process in breads.

Sun, 05/07/2017 - 14:41
Abstract: We all know that different liquids have different densities and will affect any product you are making in a unique way than the other. But how exactly do different liquids affect the fermentation of yeast in a bread dough. In this paper, I will go on to tell you about five different liquids and the type of bread I chose to use for the trials. I will also go into why I chose that type of bread and touch on the history of it.
Access: Yes
Literary Rights: On
Major: Baking and Pastry Arts, Baking Arts and Service Management
Year: 2017
Authors: Kassede Andriola

How changing the variables of flour, water, and fermentation temperature in bread making affects the final product.

Sat, 04/29/2017 - 12:57
Abstract: During my time at Paul Smith’s College, I was taught three different bread making processes all focusing on different variables and techniques. Each method was taught by a different chef throughout the course of my freshman, sophomore, and junior year labs. These three methods are all vastly different in their own way, leading me to wonder which method would in fact yield the best results. I decided to test this theory by using the exact same recipe for all three methods, only changing the variable and proofing process of each, to specifically match what these three chefs had taught me.
Access: Yes
Literary Rights: Off
Major: Baking Arts and Service Management
Year: 2017
File Attachments: Research Paper , Research Poster
Authors: Emmalee Sturtevant

Are products from local bakeries worth the cost compared to less expensive, mass produced products?

Mon, 05/01/2017 - 13:45
Abstract: My goal was to find out what matters the most to people when purchasing products while grocery shopping. I also wanted to see if small bakeries still have a foot to stand on when competing against big businesses that mass produce their products. So, I decided to compare freshly baked products to pre-packaged products by having the general public participate in a taste comparison.
Access: Yes
Literary Rights: Off
Major: Baking Arts and Service Management
Year: 2017
File Attachments: Final Project.docx , Poster.pptx
Authors: Brittany Markee

Do Different Oven Types Effect the Outcome of Various Baked Goods?

Tue, 05/02/2017 - 13:41
Abstract: In order to assess if different oven types effect the outcome of baked goods, I will take four recipes and bake them separately in three ovens: convection, deck and conventional oven. In order to keep every single variable the same, aside from the oven, I will mix the four different recipes individually in a large batch. This will ensure that the only variable effecting the outcome of the products, is the oven types. I will look at a baguette, a cupcake, a cookie and a pate a choux recipe. These four recipes will demonstrate various outcomes of spreading, rising, crust development and even baking.
Access: Yes
Literary Rights: Off
Major: Baking Arts and Service Management
Year: 2017
File Attachments: Final Capstone Project
Authors: Mary Calabrese

Do customers prefer the taste of homemade or mass produced cheese in baked products?

Fri, 05/05/2017 - 20:48
Abstract: To get results from the public, I put together a blind tasting of three different products showcasing cheeses in an assortment. Each of the products looked the same, with the same components; the only difference were the cheeses used to accompany the breads.
Access: No
Literary Rights: Off
Major: Baking Arts and Service Management
Year: 2017
File Attachments: The Author has selected not to publish this complete work.
Authors: Jessica Churchill
Fri, 05/05/2017 - 20:48
Abstract: To get results from the public, I put together a blind tasting of three different products showcasing cheeses in an assortment. Each of the products looked the same, with the same components; the only difference were the cheeses used to accompany the breads.
Access:
Literary Rights:
Major: Baking Arts and Service Management
Year: 2017
File Attachments: capstone. final paper.docx
Authors: Jessica Churchill

The Application of Silvicultural Treatments to Establish and Maintain Early Successional Habitat in the Adirondack Forests of New York State

Sat, 04/29/2017 - 15:12
Abstract: Early successional habitat (ESH) in New York state can be described as young forests comprising trees, shrubs, grasses, and other herbaceous plants that form relatively open canopies with dense understories. ESH has decreased due to nearly ninety percent of the naturally occurring shrublands of North America having been destroyed. The destruction of this habitat is of top concern due to the threatened and endangered species whom rely on these sorts of habitats to thrive. Considering the future climate projections, population models, and theoretical species distribution, responsible stewardship is needed to manage in favor of ESH types. A meta-analysis of various journals and databases was performed to synthesize information into a general management plan for establishing ESH in the Adirondacks. Through combining methods and silvicultural management practices from past plans in the northeastern United States, as well as background knowledge of the area, this management plan has been tailored specifically for an Adirondack forest. These outlined silvicultural treatments may also be extended to a variety of other forest types in the eastern U.S.A. Re-establishing young forests throughout the region is the goal of this plan. In doing so, these practices will enhance the health, resiliency, and biodiversity of the Adirondack region, and New York State by creating critical ESH which the fauna and flora of this region depend upon.
Access: Yes
Literary Rights: On
Major: Integrative Studies, Natural Resources Management and Policy
Year: 2017
Authors: Nicole Morin, Ryan Baker, Ora Bice

Paul Smith's Car Sharing Program: A feasibility study of implementing a car-sharing program at Paul Smiths

Mon, 04/22/2013 - 16:21
Abstract: Car-sharing is a program in which companies own a fleet of vehicles, insure them, maintain them, and offer memberships to people who wish to use them. Car-sharing is an eco-friendly way to use a vehicle when needed without the need to own one. These programs are environmentally friendly as well as cost effective. Paul Smith’s college is an environmentally friendly campus currently lacking an effective program to reduce emissions on campus. In addition to the absence of an efficient program to reduce emissions, Paul Smith’s College is experiencing a shortage of parking spots due to the excessive number of vehicles parked here. In effort to take further steps towards being an environmentally friendly campus and reduce the number of vehicles parked on campus, a feasibility study to implement a car-sharing program on Paul Smith’s College campus will be conducted.
Access: Yes
Literary Rights: Off
Major: Business Management and Entrepreneurial Studies, Integrative Studies
Year: 2013
File Attachments: draft4.4.doc
Authors: Ray Honsinger, Lance Ryan

Wellness Spas: A market analysis of the services a wellness spa could offer to middle class community members in a small New England town.

Mon, 04/22/2013 - 21:50
Abstract: Wellness spas, traditionally offered as a high end luxury model, are transitioning into a service available to all classes. There are services, within a certain price bracket, a wellness spa could offer to middle class community members of a small New England town. To be successful though, proprietors will need to better understand what services would be of interest to community members of a town like Keene, New Hampshire. The purpose of this study was to determine what wellness spa services would be of interest to those community members. Community members who qualify were given surveys to determine which services they would be most likely to use. The data was summarized to determine the most successful services according to the participants. This data can help indicate if there is a market in the area, and what the community members would be interested and not interested in.
Access: Yes
Literary Rights: On
Major: Business Management and Entrepreneurial Studies, Hotel, Resort and Tourism Management
Year: 2013
Authors: Danielle Taylor

Serving Those Who Served: A study of how small rural colleges can better meet the needs of their student veterans

Wed, 04/24/2013 - 23:14
Abstract: Currently many veterans are returning from combat and are seeking to obtain a post-secondary education at a college or university through the use of their GI Bill. However, it is unknown whether or not these institutions properly meet the needs of student veterans. The purpose of this exploratory study is to determine how and to what extent small rural colleges can better meet the needs of student veterans when compared to larger institutions that have more resources. Data will be collected through the use of primary and secondary research. The responses collected will then be aggregately analyzed to determine how the student veterans at Paul Smith’s College’s needs are being met and what they would like to see the college do to improve or implement resources and programs to better meet their needs. Additionally, the research plans to query veteran students at two larger universities in an urban setting. The results of this study will help small rural colleges become more military friendly, which could potentially attract more veterans interested in attending the college, and assist them with the transition from the military lifestyle to college and civilian life.
Access: Yes
Literary Rights: Off
Major: Business Management and Entrepreneurial Studies
Year: 2013
File Attachments: Stephanie Karr Capstone.doc
Authors: Stephanie Karr