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Capstone Projects

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

A Study of Pure and Artificial Maple Syrup Production

Sun, 05/08/2016 - 22:40
Abstract: Many people claim that they can tell the difference between pure and artificial maple syrup. However, pure and artificial maple syrup are made through two completely different processes. Through the method of a blind taste test, I want to answer the question whether or not consumers can in fact tell the difference between pure and artificial maple syrup when both served as is or baked into products through a catered breakfast. At the catered breakfast the following dishes were served: maple glazed doughnuts, breakfast casserole, sausage gravy and biscuits, pancakes with maple butter and maple syrup, vanilla and maple yogurt, and sliced fruit. There were two options to choose from for the maple glazed doughnuts, maple butter, maple syrup, and maple yogurts. One choice was made with pure maple syrup, the second choice was made with artificial maple syrup; the consumers did not know which option was made with which maple syrup. At the end of the breakfast, I asked each guest to complete a survey that would let me know which option they believed to be made with the pure maple syrup and which option they believed to be made with the artificial maple syrup.
Access: Yes
Literary Rights: On
Major: Baking Arts and Service Management
Year: 2016
File Attachments: Final Written Paper.pdf
Authors: Amanda Gail Wetter

Do consumers prefer American ice cream opposed to international ice cream?

Thu, 05/12/2016 - 18:10
Abstract: Do people tend to pick American flavors of ice cream or international flavors of ice cream? I did a study trying to answer this question. I used a survey to develop results and learn information about ice cream and other frozen desserts. By making ice cream from different countries, I was able to answer my questions. Through research and holding an event, I retained information to tell me if consumers prefer American or international flavors of ice cream.
Access: Yes
Literary Rights: On
Major: Baking Arts and Service Management
Year: 2016
File Attachments: Capstone paper.doc
Authors: Abigail Pinault

Turning Points and the Ecological Conscience

Mon, 04/25/2016 - 08:15
Abstract: We live in a time when environmental crises seem to be overwhelming: global climate change, water crises, and mass extinctions, to name a few. Some people seek out ways to address environmental problems, while others remain ignorant or deny the existence of serious issues. Aldo Leopold’s land ethic calls those who help, people who feel “the stirring of an ecological conscience.” Many studies have looked at the psychology of environmentalism and the factors that instill an environmental ethic. Some studies look at early childhood, others at significant turning point events. Many factors foster an ecological conscience among people. I was interested in how the “stirring of an ecological conscience” was instilled in our own community here at Paul Smith’s College. The faculty and students all have a story to tell about what led them here and this project explored that. The sample studied here found that among faculty and students, experiences from childhood played a significant role in the development of an ecological conscience. These experiences most often influenced the path of each participants life journey. These findings provide us with information on ways we can look to help instill the ecological conscience in others, through education and daily life.
Access: Yes
Literary Rights: Off
Major: Environmental Studies
Year: 2016
Authors: Dominic Rickicki

An examination of sustainable agricultural practices of small scale dairy farms in the Adirondack North Country of Upstate New York

Mon, 05/01/2017 - 09:14
Abstract: This study examines the sustainable practices of small scale dairy farms in the Adirondack North Country of Upstate New York. The results of this study can assist farmers in developing and implementing sustainable agriculture practices specific for small scale dairy farms in the North Country. Methods for research include farm tours as well as in person interviews with the farmers which will provide an understanding of what farming practices are currently being implemented as well as identifying what potential practices may be implemented. The information that is gathered can also be helpful with legislative processes. It may provide law makers and various agencies with valuable information that can help create guidelines and regulations that support sustainable farming methods as well as assist farmers in understanding their challenges and successes in reaching both economic and environmental sustainability
Access: Yes
Literary Rights: Off
Major: Natural Resources Management and Policy
Year: 2016
Authors: Steven Vincent

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

An Educational Assessment of a Nature Center

Wed, 12/04/2013 - 15:18
Abstract: Currently, there is a strong focus on public environmental education. However, it is not known how environmental education programs relate to the New York State Curricula or to the North American Association for Environmental Education’s (NAAEE) education goals for school-aged children. The purpose of this qualitative, relationship study is to determine how and to what extent a nature center’s educational programs relate to New York State Curricula and the North American Association for Environmental Education’s education goals for school aged children. Data will be collected through a content analysis approach. The information gathered from the content analysis will then be compared against each other to see where there are gaps in the nature center’s educational goals and how they might ameliorate them. This information can be used by the nature center to format their educational programs in a way that is more conducive with both the New York State Curricula and the NAAEE educational goals.
Access: Yes
Literary Rights: On
Major: Environmental Studies
Year: 2013
Authors: Jacqueline McCabe