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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
File Attachments: Kassede Andriola Capstone Poster.pptx , final capstone portfolio.docx
Authors: Kassede Andriola

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
File Attachments: 1. Cover Page.rtf , 2. Research Paper.docx , 3. Capstone Menu.doc , 4. Recipes.docx , 5. Capstone Ordering and Costing Sheets.xlsx , 6. Production List.rtf , 7. Plating Duties.rtf , 8. Self Analysis.docx , Presentation Poster.pptx
Authors: Darren Sheftic

Capstone 462 Lemon

Sat, 12/09/2017 - 12:27
Abstract: Culinary Arts Capstone, CUL462 Theme: Lemon. Chef Abt
Access: Yes
Literary Rights: Off
Major: Culinary Arts and Service Management
Year: 2017
File Attachments: Includes: Research Paper, Recipes, Costing, Production, etc. , Presentation Poster
Authors: Giulia Deininger

A Taste of Local Farmers' Markets

Sat, 12/09/2017 - 12:54
Abstract: This Capstone was based around presenting the produce and homemade products offered at the Saranac Lake and Lake Placid farmers markets. From classic green salads to fresh tomato sorbet's, the variety at a farmer's market is enough to peak any cooks interests.
Access: Yes
Literary Rights: On
Major: Culinary Arts and Service Management
Year: 2017
File Attachments: TM 1 Title page.docx , TM 2 Capstone Essay.docx , TM 3 Capstone Menu.docx , TM 4 Recipes.xls , TM 5 Order sheets & Costing sheets.xlsx , TM 6 BoH Production lists.docx , TM 7 Self Analysis.docx
Authors: Thomas Moskal

A Taste of Japan

Sun, 12/10/2017 - 09:45
Abstract: Having traveled to Osaka Japan during the summer of 2017 I wanted to bring back what I had learned for everyone else to experience as well.
Access: Yes
Literary Rights: On
Major: Culinary Arts and Service Management
Year: 2017
File Attachments: capstone paper.docx , miso soup cost2.xlsx , Ponzu costing.xlsx , Togarashi costing.xlsx , Tuna Hand roll cost.xlsx , white miso broth cost.xlsx , bacon dashi cost.xlsx , Bacon Dashi.docx , Salmon Mousse filled Squid Ink gnocchi.docx , Sweet potato cake.docx , Ponzu Sauce.docx , Togarashi.docx , Tuna Hand Roll.docx , White miso Sauce.docx , self eval.docx , Production Sheet.docx , capstone poster.pptx
Authors: DANIEL WIGINTON

Taste of Apples

Wed, 12/13/2017 - 13:18
Abstract: Please keep this for a future reference for other students
Access: Yes
Literary Rights: Off
Major: Culinary Arts and Service Management
Year: 2017
File Attachments: All information minus costing , All costing for capstone
Authors: Amanda wilson

CUL 462 Capstone Salt

A Taste of Dairy Free

Mon, 12/18/2017 - 15:19
Abstract: Culinary Arts Capstone, CUL462 Theme: Dairy Free. Chef Abt
Access: Yes
Literary Rights: On
Major: Culinary Arts and Service Management
Year: 2017
File Attachments: Bethany Christman Capstone Final.docx
Authors: Bethany Christman

Foraging: From the Forest

Mon, 05/01/2017 - 13:23
Abstract: A look into preservation techniques of early man as well as habits and lifestyle. Dinner- April 13th, 2017- from forest ingredients & foraging sourced items.
Access: Yes
Literary Rights: Off
Major: Culinary Arts and Service Management
Year: 2017
File Attachments: Research Paper , Poster , Dinner Menu
Authors: Matthew Kershner

A Study of Flat Breads from Around the World

Sat, 05/06/2017 - 02:20
Abstract: in my research I found the history and the techniques surrounding the production and ingestion of flat breads from around the world. This includes the production of foods from India to the plains of Ethiopia. Throughout my research i found the traditions and superstitions surrounding certain foods. inducing both my physical production of food and the traditional production of foods from throughout Africa to the Middle east. Flat Breads are a easy source of filling food, giving developing countries an easy means of nutrition in trying times.
Access: Yes
Literary Rights: On
Major: Culinary Arts and Service Management
Year: 2017
File Attachments: Capstone Portfolio.docx
Authors: Patrick Pakulski