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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

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

Planning for Accessibility in Wilmington Notch New York State Campground

Tue, 05/02/2017 - 10:47
Abstract: A paper submitted in partial fulfillment of the requirements for the degree Bachelor of Science in Park Conservation Management
Access: Yes
Literary Rights: Off
Major: Parks and Conservation Management
Year: 2017
File Attachments: KIC Document 1.pdf
Authors: Christina Barton, Elayna Grove, Spencer Nolan, Katherine Nussbaumer

A Healthier Lunch Line

Mon, 12/05/2011 - 19:57
Abstract: Unhealthy eating is an epidemic in America that is passing from generation to generation. It is becoming more crucial to find ways that can change eating habits at a young age due to the influx of marketing influences. This study will show whether educational marketing or aesthetic marketing is more effective on children’s food choices. The educational marketing will be implemented by interactive taste testing with the students, while the aesthetic marketing will be done by encouraging healthy eating with various wall illustrations and posters in the cafeteria. Both sets of data will be gathered before and after to be compared for effectiveness. Schools are currently struggling to find a way to encourage healthy eating with food that is appealing to a grade school student. If the presentation of food is part of a solution, then this study can help prove that simple changes to the cafeteria setting can reinforce children’s perception of health and help fight obesity and other health issues.
Access: Yes
Literary Rights: On
Major: Culinary Arts and Service Management, Hotel, Resort and Tourism Management
Year: 2011
Authors: Amiee Derzanovich, Morgan Horwatt

Destination Marketing for Oneida County, New York: What's the Return on Investment?

Mon, 12/05/2011 - 17:26
Abstract: Tourism destinations, large and small, depend on visitors to stay in their lodging facilities, see their attractions, shop in retail stores, eat in restaurants and in general spend money in establishments within the region. In order to draw people to a destination and become potential customers, a marketing plan is essential. Once this marketing plan has been executed and has had enough time to show results, it is critical to find out how well your marketing is doing and what can be improved through a survey to your potential customers. This study will involve an examination of marketing practices used by Destination Marketing Organizations (DMOs) and how results are typically tracked using conversion studies. Using this secondary research, the study seeks to find out how well the marketing for Oneida County Tourism is attracting customers to the region. This conversion study will be done through surveys to people who have requested information about tourism in Oneida County in the past to Oneida County Tourism (OCT) within the past year. The results should determine what OCT is doing well, and what needs to be improved in their current marketing strategies.
Access: Yes
Literary Rights: On
Major: Hotel, Resort and Tourism Management
Year: 2011
File Attachments: Capstone Project 1.doc
Authors: Courtney Petkovsek

Paul Smith's College Role: Should Paul Smith's College Provide a Culture Class For Students Studying Abroad?

Mon, 12/05/2011 - 18:15
Abstract: Successful college studying abroad experiences can be greatly enhanced if students take a few preparatory steps before leaving the United States. This study seeks to enhance the study abroad experience of Paul Smith's College students by exploring secondary research related to study abroad experiences and by conducting primary research of students’ study abroad experiences. The results of this study will serve as a justification for production of a guide for Paul Smith’s College students as they prepare for study abroad experiences. Results indicate that students prefer an orientation course prior their study abroad experience, as they feel this will help them get the most out of their time immersed in another culture.
Access: Yes
Literary Rights: On
Major: Hotel, Resort and Tourism Management
Year: 2011
File Attachments: Final.docx
Authors: Keali Lerch

Wording Behind the Menu

Mon, 12/05/2011 - 20:14
Abstract: When it comes to menu designing there are many reviewers that range from the average person to a professional menu designer. When you are deciding to have your own restaurant you should choose what type of restaurant you want to be. A menu for a fine dining restaurant should have different words for the descriptions of the menu items compared to a causal restaurant or family restaurant. Many customers for a fine dining restaurant want the menu to have certain words on the menu such as local, organic or “fancier” words. Many restaurant guests are willing to pay for fine dining as long as it is good, the words you use on the menu can help make the dish sound good. There are some rules and guidelines that can help a restaurant owner make a successful menu based on the restaurant type. If a certain rule or guide line is not followed correctly then the restaurant and menu will be criticized by the reviewers. This study seeks to determine if the Taste Bistro at the Mirror Lake Inn in Lake Placid, New York has a menu that is worded to fit the type of restaurant the owners and the restaurant manager believe it is.
Access: Yes
Literary Rights: On
Major: Hotel, Resort and Tourism Management
Year: 2011
Authors: Lindsay Mitchell