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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

Citizen Science: A Tool for Better Preserving Backcountry Infrastructure at Paul Smith’s College.

Mon, 05/02/2022 - 22:34
Abstract: The Adirondacks have been home to a many steward of its land. Paul Smith’s College prides itself in encouraging a culture which promotes this long-held ideology to preserve natural resources. It is a school which prides itself in its unique location as well as resources. One of these many resources is its extensive backcountry property and the plethora of structures located within it. Many of these structures are what’s known as lean-tos. Over the course of the 2022 Spring semester, the Parks and Recreation Capstone class surveyed and identified the conditions of 15/16 the school’s remaining lean-tos. A particularly outstanding issue with this however, was the resources and organization required of the school to collect this data. This research paper examines the positive values that the implementation of citizen science programs has had on a national level. Furthermore, my individual contribution to this class’s Capstone was the implementation of a volunteer fed databank exclusively used for the documenting of lean-tos in the Paul Smith’s College backcountry. The scope and intent of this project was to pass this resource on for further development and active use by Paul Smith’s College, related committees, and its backcountry maintenance initiatives.
Access: Yes
Literary Rights: Off
Major: Recreations, Adventure Travel and Ecotourism, Recreation, Adventure Education and Leisure Management, Parks, Recreation and Facilities Management, Parks and Conservation Management
Year: 2022
Authors: Matthew T. Huffman

The Rolling Pin

Mon, 05/11/2020 - 02:50
Abstract: For my capstone I created my business "The Rolling Pin". The Rolling Pin is a bakery solely focused on cannabis infused goods located in Denver, Colorado. The Rolling pin business plan includes everything from budgets, to employees, to menus. It is a grab and go establishment for anyone over the age of 21. Tourism in Colorado in recent years have seen major spikes, making this location perfect for a business of this type. I managed to learn much more about a lot of interesting aspects than I expected while researching for different parts of this project. I hope anyone who reads this capstone will find that same joy!
Access: Yes
Literary Rights: On
Major: Baking Arts and Service Management
Year: 2020
Authors: Amy Gonzalez

Baby Rach's Bakery

Sun, 05/10/2020 - 23:26
Abstract: For our capstone project, the assignment was to create a business plan and create our ideal bakery. Every little detail was to be planned out to create a successful business. We were to create a name, logo, and menu for our bakery. Baby Rach’s Bakery specializes in miniature treats, and catering for young children. I learned a lot about what it takes to run a business, and what it would cost for me to start my own bakery.
Access: Yes
Literary Rights: On
Major: Baking Arts and Service Management
Year: 2020
Authors: Rachel Michaels

Cuyler Diner

Sun, 05/10/2020 - 22:33
Abstract: For capstone, I had taken an already existing business and made it my own. I had to research the current business plan of the diner and decide what direction I want to take the diner in, this meant I had to look at what is currently in the restaurant, the demographics, the atmosphere, and what expenses it would take to make the restaurant mine while still maintaining the current loyal customer base.
Access: Yes
Literary Rights: On
Major: Baking Arts and Service Management
Year: 2020
Authors: Johnathan Wood

Rocky's Baking

Sun, 05/10/2020 - 17:23
Abstract: For our capstone we were to create a business and create a business plan for it. We also had to create three signature items for our business, mine was the Maple Bacon Bourbon Buns, Peanut Butter Whiskey Balls and Tiramisu Cupcakes. For my capstone I created a diner called Rocky's Diner and Bakery that is located in Lake George,NY and would be open year round. Due to this capstone I learned a lot about running a business and what it takes to get one started.
Access: Yes
Literary Rights: On
Major: Baking Arts and Service Management
Year: 2020
Authors: Amber Rockwell

RAELM and PACM Program Analysis: Does the Online Presence Match the Experience?

Thu, 05/14/2020 - 10:52
Abstract: This is a research-based project that analyzes the Recreation, Adventure Education, and Leisure Management (RAELM) and Parks and Conservation Management (PACM) programs at Paul Smith’s College. The purpose of this research is to determine if there is a gap between the current advertised representation of the RAELM and PACM programs on the official Paul Smith’s College website and social media, and the experiences that current students within these programs have. The research includes an analysis of the programs’ current representation on the Paul Smith’s College website and social media, data collected from interviewing faculty involved in the program and surveying current students, and a literature synthesis of similar research projects and academic curriculums.
Access: Yes
Literary Rights: On
Major: Recreations, Adventure Travel and Ecotourism, Recreation, Adventure Education and Leisure Management
Year: 2020
File Attachments: Final Draft.edited.docx
Authors: Rowan McBurney, Will Lord

Bread Fermentation

Fri, 05/31/2019 - 15:11
Abstract: How does the length of fermentation time affects the flavor of bread? A look into the process of bread making and the steps of fermentation and how flavor is developed. An experiment using sourdough starters by making three over the course of the semester and baking bread from each starter in order to determine if the starter's age affects the flavor of the finished product.
Access: Yes
Literary Rights: Off
Major: Baking Arts and Service Management
Year: 2019
Authors: Kayla Lyons