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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

Bread: Does the Type of Milk Used Affect the Production

Sat, 12/09/2017 - 12:25
Abstract: No abstract
Access: Yes
Literary Rights: On
Major: Baking Arts and Service Management
Year: 2017
File Attachments: Capstone Final Paper.docx
Authors: Jenna Griffo

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.
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Literary Rights:
Major: Baking Arts and Service Management
Year: 2017
File Attachments: capstone. final paper.docx
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: 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

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

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

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

A Taste of Tea

Thu, 11/30/2017 - 14:49
Abstract: Originating in Southeast China, tea is one of the most consumed beverages in the world, second only to water with coffee in third. Though tea has many names, they all come from the same plant, Camellia sinensis. There’s white, yellow, green, oolong, pu-erh, and black or red tea; each has its own variants and processing methods to distinguish them. Tea has spread throughout the world and each culture took these leaves and made it their own in different ways. The journey it has taken is an interesting one with a lot of controversy, conflict, and corruption once introduced to the British Empire.
Access: Yes
Literary Rights: Off
Major: Culinary Arts, Culinary Arts and Service Management
Year: 2017
Authors: Darren Sheftic

Feasibility Study of Running a Summer Day Camp at the VIC

Mon, 05/08/2017 - 19:28
Abstract: Since the late nineteenth century, summer camp has been a part of the lives of American children; over the years it has transformed from a place for young boys to learn “manly things” to a place where parents can send their children for a summer of experience, education, and memories (Van Slyck, 2006). According to the American Camp Association, there are over 14,000 day and overnight camps in the US with approximately 14 million children and adults in the US attending camps annually. Recent research has shown the many benefits of sending children to summer camp, which includes physical, educational, and social benefits. The Paul Smith’s College VIC consists of 3,000 acres including 25 miles of trails for recreational use by the public and an interpretive center used for art shows and environmental education. Their mission is “to connect outdoor recreation, experiential education, and the arts, naturally.” Through the vast amount of land and use of the interpretive building, the VIC could potentially be the ideal location for a summer day camp. There are several other factors to consider in whether or not the VIC is a feasible location to run a day camp; these include products and services offered, the target market, marketing strategies, organization and staffing, annual scheduling,technological analysis, financial projections, and recommendations. The mission of this potential day camp is to connect children with nature, the environment and each other, fostering learning, environmental stewardship, and friendship. Through this study, it has been determined that a day camp is feasible - it would take some time however, to get funding, licensing, insurance, staff, etc. into place before the program could be implemented.
Access: Yes
Literary Rights: On
Major: Recreation, Adventure Education and Leisure Management
Year: 2017
Authors: Lenore Elizabeth Marcuson, Lauren Elsa Brieant

Master Interpretive Plan for the Paul Smith's College VIC

Fri, 05/05/2017 - 23:49
Abstract: The Master Interpretive Plan is an elaborate document used to plan programs that utilize all aspects of the VIC to ensure the programs achieve the goals and mission. This particular document is a framework that is intended to be used by the VIC staff to develop a more in-depth working document.
Access: Yes
Literary Rights: Off
Major: Recreation, Adventure Education and Leisure Management
Year: 2017
File Attachments: final4-19 (1).docx
Authors: Alicia M. Feraldi, Christopher M. Harloff