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Capstone Projects

Garlic

Fri, 05/03/2019 - 13:48
Abstract: Research and Capstone dinner about garlic.
Access: Yes
Literary Rights: On
Major: Culinary Arts and Service Management
Year: 2019
Authors: Alan Cary

Programming and Marketing Aspects of the PSC Guide Service

Wed, 05/08/2019 - 14:49
Abstract: Research the existing and potential development of a marketing plan for the PSC guiding business, including activity specific materials. As well as, expanding the expeditions or trip experience branch of services to include all season activities with the consideration of market interest and tested experiences.
Access: Yes
Literary Rights: On
Major: Recreation, Adventure Education and Leisure Management
Year: 2019
File Attachments: THE FINAL DRAFT.docx
Authors: Cody Evanchick & Grace Seltzer

Managing a Successful Bakery

Mon, 12/10/2018 - 16:15
Abstract: For this capstone we were given the responsibility of running the A.P. Smith's Bakery for eight weeks. These responsibilities included the management of student employees, and the creation of menus, production lists and ordering sheets.
Access: Yes
Literary Rights: Off
Major: Baking and Pastry Arts
Year: 2018
File Attachments: Final Capstone Paper.docx
Authors: Daniele Warner
Katelyn Aupperle

Lower St. Regis Lake Survey: A Comparative Study of Fish Population Structure and Function over Time

Thu, 12/13/2018 - 14:24
Abstract: Lake surveys are performed on bodies of water to provide a health analysis of fish populations over time. Lake surveys can be conducted in a variety of ways to attain specific data. Lower St. Regis Lake was surveyed to determine the fish community composition and to understand fish population traits. Using fyke nets placed at six predetermined locations for 24 hours, as well as fishing, we collected data for age, length (mm), weight (g), and parasites present. Data was analyzed in the lab using Excel to form graphs and tables to demonstrate our findings. Catch rates were lower compared to years before and comparing our data to New York State Department of Conservation data found that our length-at-age data was lower for the six-species sampled. Pumpkinseed and yellow perch were the only two species to have over twenty fish sampled. Decreased air temperatures brought in by a cold front during the week of our sampling may have been a reason for our lower number of fish caught. Mesh size is also a bias while using these nets as smaller fish can escape, and predatory fish can prey on smaller fish while in the net. Some species of fish such as black crappie may be more susceptible to capture due to its habit of associating with structure.
Access: Yes
Literary Rights: Off
Major: Biology, Environmental Sciences, Environmental Studies, Fisheries and Wildlife Science, Natural Resources Conservation and Management
Year: 2018
File Attachments: Capstone_Final.docx
Authors: Deacon Chapin, Jared Chlus, Louis Daversa, Jon Herrman, Robert Visicaro

A Taste of Duck

Mon, 05/07/2018 - 09:17
Abstract: A four course meal based around duck.
Access: Yes
Literary Rights: On
Major: Culinary Arts and Service Management
Year: 2018
Authors: Taylor Engel

A Taste of Local Goat Cheese

Sat, 12/08/2018 - 11:22
Abstract: This capstone features the variety of goat cheeses in each of the courses!
Access: Yes
Literary Rights: Off
Major: Culinary Arts and Service Management
Year: 2018
Authors: Julia Ho(:

Mycophagy of the Adirondacks

Sat, 12/08/2018 - 11:26
Abstract: Throughout the course of mushroom history, they have gained multiple reputations, being known as a food source or a deadly fungus. According to Tori Avey, she believes that “Over the years reckless mushroom hunters have thrown caution to the wind with fatal results, giving food safe mushrooms a bad reputation. Which resulted in two very different categories of people mycophiles, those who love mushrooms and mycophobes those who fear mushrooms.” (Avey,T) Mycophagy is the practice of consuming fungus collected in the wild, also known as eating foraged mushrooms. Mushrooms are grouped into the vegetable category within the local grocery stores, but they are not a vegetable mushrooms are a type of edible, poisonous, psychedelic, and medicinal fungus with over 400 different species. Many Mycophiles believe we are currently, in the beginning of a myco-revolution many people are now interested in the wide range of gourmet wild mushrooms “The name “mushroom” has been given to over 38,000 varieties of fungus that possess the same threadlike roots and cap.” (Avey,T)
Access: Yes
Literary Rights: On
Major: Culinary Arts and Service Management
Year: 2018
Authors: Selena C. Hay

A Taste of Paul Smith's & The Adirondacks

Sun, 12/09/2018 - 15:50
Abstract: Using what we have learned over the last four years our task was to put on a themed Capstone Dinner. This dinner was experiential and progressive, guests were transported to different parts of the Paul Smiths College campus for each course of the dinner. The focus of this Capstone was to capture the essence of the Adirondacks to portray it through a five course meal. I first looked to the woods for help building inspiration for each dish. Along with the dinner, comes many other tasks from ordering to costing.
Access: Yes
Literary Rights: Off
Major: Culinary Arts and Service Management
Year: 2018
Authors: Sean Conroy

Root Vegetables of the Adirondacks

Sat, 12/09/2017 - 14:52
Abstract: Learn about the nutrient packed superfoods that grow right here!
Access: Yes
Literary Rights: On
Major: Culinary Arts and Service Management
Year: 2018
File Attachments: Portfolio , Poster
Authors: Stephen DeSimone

A Community In a Meal

Fri, 05/04/2018 - 20:43
Abstract: Capstone focusing on the impact of sit-down meals. How the culture of sharing meals and making meals at home are changing.
Access: Yes
Literary Rights: On
Major: Culinary Arts and Service Management
Year: 2018
Authors: Rae Bednar